Spinach & Mushroom Stuffed Zucchini

What you'll need to prepare:

* 2 zucchini
* 1 package mushrooms
* 2 onions
* 1 clove of garlic
* frozen spinach
* EVOO

To begin, preheat oven to 350 degrees. Wash your zucchini and slice in half lengthwise. Brush each side with EVOO, spray a baking sheet with non stick oil, and place the zucchini open side down on the baking sheet. Bake for about ten to fifteen minutes.

In a separate pan, begin sauteeing chopped onion, mushrooms, garlic and spinach. Once the zucchini is cooked, remove from the oven and carefully scoop out the insides, and add to the pan. Cook the filling until all ingredients are soft.

Bake the stuffed zucchini in the oven at 350 degrees for about ten more minutes and that's it!

Baked Tofu Bites

These Baked Tofu Bites are super easy to make and serve as a healthy and cruelty free version of good old fashioned chicken nuggets. Here' what you'll need to prepare:

• 1 block extra firm tofu
• Marinade -- this can be whatever you choose --I used EVOO, Sweet Baby Ray's bbq sauce, Bragg's, low sodium terriyaki sauce, and a dash of garlic and onion powder
• Panko bread crumbs
• Flour and water

First, preheat the oven to 300 degrees. Prepare the tofu block by wrapping in a tea towel and placing under something heavy to remove the excess water. Once the tofu is ready, slice in half lengthwise so you have two pieces, then cut into cubes.

Mix together your marinade into a tupperware container with a lid. Use enough of each liquid ingredient so that each cube of tofu can be immersed, and allow it to sit in the marinade for about ten minutes for maximum taste.

Next, mix a small amount of flour and water together on a plate to create the glue for the breadcrumbs. On a separate plate, pour out a generous amount of Panko breadcrumbs. I like to add salt and pepper, parsley, garlic and onion powder, and poutlry seasoning to the breadcrumb mix for added flavor. One by one remove the tofu cubes from the marinade, dip into the flour and water mixture, dredge into the breadcrumb mixture, and place on a baking sheet. Bake for about 15 minutes or until golden brown. Enjoy!

'Ricotta' & 'Mozzarella' Baked Ziti

 What you'll need to prepare:

* 1 box ziti noodles

* 1 jar marinara sauce

* 1 block extra-firm tofu

* 2 tsp lemon juice

* 1 tsp garlic salt

* 1 tsp black pepper

* 2 tsp basil leaves

* 2 tsp olive oil

* 1/4 cup Nutritional Yeast

                                                           * 1 block Galaxy Vegan Mozzarella cheese

 

Begin by boiling water for the ziti noodles and preheat oven to 375 degrees.

 

To make the 'ricotta': Unwrap tofu, wrap in a kitchen towel and place under heavy weight to remove excess water, about 5 to 10 minutes. Once the tofu is ready, unwrap and place in a separate bowl to make the 'ricotta.' Mash the tofu block in the bowl with a fork until it is crumbled. Add the lemon juice, garlic salt, black pepper and basil leaves and stir together. Add the olive oil and Nutritional Yeast, stir together and continue mashing until it is the consistency of ricotta cheese.

 

In a casserole dish stir together cooked ziti noodles, marinara sauce and 'ricotta' cheese mixture. Shred desired amount of vegan 'mozzarella' cheese over top the ziti, cover and cook for about 30 minutes in preheated oven, until the cheese is melted and bubbly.

 

 

Sausage, 'Shroom & Kale Medley

What you'll need to prepare:

* 1 package of mushrooms (I like crimini or baby portabellas)

* 1 onion

* 1 large bunch of kale

* 2 packages of brown rice

* 1 clove garlic

* 1 tube of vegan sausage (I like 'Gimme Lean')

To get started, boil some water for your rice. In the meantime, sautee chopped mushrooms and chopped onion in EVOO over medium heat in a large pan until soft. Add kale in small amounts until wilted. Once all the kale is in, add the chopped garlic, turn the heat down to low, and cover the pan. Place rice packets in the boiling water and cook for ten minutes.

Now we begin preparing the sausage. Pour a small amount of EVOO into a separate pan and cook the sausage over medium heat, chopping it up with a wooden spoon, and turning it frequently until browned. Once the rice is cooked, drain the rice and fold in to the mixture. Fold the browned sausage bits into the mixture and serve.

Easy. Delicious. And so good for you!

Cheese-less Chorizo & Mushroom Lasagne

What you'll need to prepare:

* 1 package lasagne noodles

* 1 jar of your favorite marinara sauce

* 1 tube soy chorizo sausage (I like Soyrizo)

* 1 onion

* 1 package mushrooms

* EVOO

To begin, preheat oven to 350 degrees. Boil water for the lasagne noodles and cook ten to twelve minutes, stirring every so often to prevent sticking. Pour a small amount of EVOO into a pan and sautee chopped onions and mushrooms until soft. Add desired amount of soy chorizo to the mixture and sautee over medium heat, stirring frequently until cooked through.

Once the lasange noodles are cooked and oven is preheated, it's time to build your lasagne. Spread a small amount of marinara sauce to cover the bottom of the pan and cover with a layer of noodles. Spread the chorizo, mushroom and onion mixture overtop of the noodles, covered with a layer of marinara sauce. Repeat until all the noodles and mixture are used, and bake in preheated oven for about ten to fifteen minutes, until sauce is bubbly.

Teriyaki & Tofu Burgers

Teriyaki & Tofu Burgers

What you'll need to prepare:

* Boca vegan burgers

* 1 block extra-firm tofu

* EVOO

* Teriyaki sauce

* onion

* bread and burger fixin's

This sandwich is super easy to prepare and is a great way to jazz up a plain old burger!

First, unwrap the extra-firm tofu, wrap in a tea towel and place under something heavy for 5 to 10 minutes to press out all the excess water. Once the tofu is ready, slice in half lengthwise so you have two flat pieces. Marinate the tofu slices in EVOO and teriyaki sauce then fry in a pan on medium heat until both sides are golden brown~about 7 to 10 minutes. Remove the tofu slices from the pan and put them to the side.

Thinly slice up an onion and arrange it in the pan~you can add a bit more EVOO if the pan is too dry. Add the Boca burgers and cook on medium heat about 5 minutes until both sides are golden brown.

That's it! The rest is up to you~prepare on toast or regular bread; add tomatoes, cheese, raw onion and avocado~whatever. You can't mess it up! Enjoy :)

Iced Cinnamon Crescent Rolls

Tim's famous Iced Cinnamon Crescent Rolls are always a hit around our house for dessert or a late night snack~and are usually gone not long after they come out of the oven :)

What you'll need:

* 1 package Pillsbury Reduced Fat crescent rolls
* Duncan Hines Creamy Home Style Frosting
* Cinnamon
* Sugar
* Soy Garden butter

To Prepare:

• Preheat oven to 375 degrees
• Grease cookie sheet or baking pan with Soy Garden butter
• Pop open tube of crescent rolls and separate perforated rolls onto cookie sheet
• Scoop out 1/4 cup of icing and heat in the microwave for about 25 seconds
• Brush each roll with melted icing, sprinkled cinnamon and sugar
• Carefully FLIP each crescent and ROLL each one so that the side with the icing is on the outside and the untouched side is on the inside~this is important so that the outside of the crescent roll gets nice and crunchy from the cinnamon and sugar
• Arrange on cookie sheet and bake for 13 minutes
• After the crescents are cooked, you may drizzle an additional glaze of melted icing over top and sprinkle some addional cinnamon and sugar to give it an additional sweetness