We used red and yellow bell peppers, did not use any cheese or cheese alternatives, however did chop up some sun-dried tomatoes to add to the mixture and a dash of cayenne. It was very filling and easy to make.

Recipe: http://www.eatingwell.com/recipes/roasted_red_peppers_stuffed_with_kale_rice.html

Serving Size: 4

Ingredients:

• 1 medium carrot, peeled and chopped
• 1 small red bell pepper, deseeded and chopped
• 2 spring onions sliced
• 1 tablespoon vegan margarine
• 1 cup prepared vegan cream sauce*
• 8 ounces artichoke hearts, halved or quartered
• 1 cup frozen peas, thawed
• 1 package spicy tofu pieces (about 1 & 1/2 cups or 10 ounces)
• 1 & 1/2 cups long grain rice or black and white mixture (white and wild rice)
• 1/2 cup soy cheese, grated
• 1/2 cup soy milk or other no-dairy milk
• 1 teaspoon thyme
• vegan Parmesan, soy cheese or dried bread crumbs as topping

for the vegan cream sauce:

• 1 cup soy cream or soy milk or soy yogurt
• 2 tablespoons vegetable bouillon powder
• 2 teaspoons cornstarch
• 1 teaspoon soy sauce (optional but gives a bit of color and flavor)

Directions:

to prepare the rice:

1. Cook the rice in 3 cups lightly salted water.
2. Cook until the water has been almost completely absorbed (10 inures or so).
3. Remove from the heat and put a lid on the rice to allow it to further swell.

to make the vegan cream sauce:

1. Place the soy cream or soy yogurt in a medium saucepan.
2. Add the corn starch and stir well to mix.
3. Add the vegetable bouillon powder and soy sauce if using.
4. Heat the mixture until it becomes a nice thick sauce, stirring so that it does not scorch.
5. Remove from the heat.

to make the casserole:

1. In a large frying pan, melt the vegan margarine and saute the carrot, sweet bell pepper and green onion until the vegetables are al dente.
2. Remove from the heat.
3. Put the cooked rice in a large bowl.
4. Add the sauteed vegetables and then the prepared vegan cream sauce.
5. Add the artichoke, thawed peas, tofu, grated vegan cheese, thyme, and non-dairy milk.
6. Taste and season with salt and pepper if needed.
7. Gently mix and pour into an oiled baking dish, or individual casserole dishes.
8. Sprinkle with vegan Parmesan, grated soy cheese or dried bread crumbs.
9. Bake, covered in a 350 F / 177 C oven for 10 minutes, uncover then bake for about 5 more minutes or until the mixture is bubbly.
10. We dusted the top with a pinch of sweet paprika for color.
11. Let stand for 5-10 minutes before serving.

Serving Size: 4

Ingredients:

• 18 ounces sauerkraut
• 1/2 sweet red bell pepper
• 1 red chili pepper
• 1-2 fresh sweet apples
• 3 tablespoons olive oil
• 1 ripe mango
• 1 ripe avocado
• 2 limes juiced

Directions:

1. Squeeze the juice from the sauerkraut, save it for another recipe (it’s very healthy).
2. Put the sauerkraut in a sieve and lightly rinse with cold water to remove most of the salt, and squeeze the water out.
3. Separate the sauerkraut with a fork and place in a large serving bowl.
4. Cut the stem from the sweet red bell pepper. Slice half of the pepper in very thin strips.
5. Cut the top of the chili pepper of, and remove the inner veins and seeds. Slice the chili pepper in very thin slices.
6. Add both peppers to the sauerkraut and mix.
7. If the apples are biological, you can include the skin, if not, peel and core.
8. Grate the apples into the sauerkraut and mix well.
9. Mix the lime juice and olive oil and pour over the sauerkraut and mix the salad well.
10. Slice the mango, remove the seed and peel.
11. Slice 1/2 of the mango in medium chunks and mix through the salad.
12. Slice 1/2 of the avocado in medium chunks and mix through the salad.
13. Serve generous portions on 4 salad plates.
14. Slice the other halves of the mango and avocado and use as garnish on top of each salad.
15. Any salad that is left over after serving can be placed at the tale in a serving bowl for people to help themselves.

Yield: 24 bruschetta slices

Ingredients:

• 1 eggplant, cut in small pieces
• 1 red bell pepper, de-seeded and cut in small pieces
• 1 medium zucchini, chopped in small pieces
• 1 large onion, chopped
• 1-2 cloves garlic
• 2 tomatoes, chopped
• Italian herbs
• salt and pepper
• oil to saute with
• 2 baguettes, sliced
• 1/4 cup fine olive oil
• balsamic vinegar to drizzle on top
• basil leaves as optional garnish

Directions:

1. Prepare all the vegetables, de-seeding and chopping etc.
2. Heat the oil in a large frying pan.
3. Begin cooking the bell pepper first, as it takes the longest time to soften.
4. Then add the zucchini and onion, saute until they begin to soften.
5. Add the garlic, herbs and tomato pieces.
6. Stir well and season to taste with salt and pepper.
7. Turn the heat down to keep the vegetables warm.
8. Meanwhile, slice the baguette and brush each side with fine olive oil.
9. Grill or toast the baguette slices.
10. Place a spoonful of ratatouille on each toasted baguette.
11. Drizzle a bit of balsamic vinegar on top, and garnish with a basil leaf.

Serving Size: 4

Ingredients:

• 1 tablespoon oil
• 1 onion, chopped
• 4 yellow bell peppers, de-seeded and chopped
• 2 jalapenos, de-seeded and chopped
• 4 cups vegetable bouillon
• 1 large potato, peeled and chopped
• pinch of salt
• 2 tablespoons white balsamic vinegar
• 2 tablespoons cilantro or coriander, chopped

Directions:

1. Heat the oil in a large pot.
2. Add the chopped onion and yellow bell pepper pieces and begin to saute.
3. Ad the potato pieces and jalapeno pieces. Stir to mix well.
4. Add the vegetable bouillon. Bring to a boil, then turn down to a soft boil.
5. Cook until the vegetables are soft (about 20 minutes).
6. Add the vinegar and puree the soup (I used an immersion blender).
7. Season to taste.
8. Serve the soup with the chopped cilantro as garnish on top.

Serving Size: 4

Ingredients:

• 1 cup pearl couscous
• 1 eggplant, cut in small cubes
• 1 small zucchini, cut in small cubes
• 1 red bell pepper, de-seeded and cut in small pieces
• 1 purple onion, chopped
• 2 cloves garlic, sliced
• 2 tablespoons oil
• 1 teaspoon thyme
• 1 tablespoon fresh basil, chopped
• salt and pepper to taste
• pinch of paprika (optional)

Directions:

1. Place the couscous in a saucepan with 3 cups of water.
2. Bring the couscous to a boil, then cut back the heat to a soft simmer.
3. Cook the couscous until almost all of the water has been cooked off and the couscous is soft.
4. Remove from the heat, place a lid on the pan and allow the couscous to absorb the rest of the water.
5. Prepare the vegetables.
6. Heat a large frying pan and saute all of the vegetables mixing well.
7. Add the thyme and alt and mix well.
8. When the vegetables have cooked al dente, or to your preference, remove from the heat.
9. Place the couscous in a strainer and rinse with water to remove the extra starch so that the balls of couscous will not clump.
10. Place the couscous in a large bowl.
11. Add the vegetables and mix well.
12. Season to taste with additional thyme, optional paprika or pepper.
13. Shortly before serving, chop the fresh basil and mix into the salad.
14. Serve the salad at room temperature.

Yield: 4 servings

Ingredients:

• 1 ripe honeydew melon, sliced, seeds removed and peeled
• 6 slices tofu ham, vegan cold cut or tempeh bacon
• 2-3 tablespoons bell pepper nut cream
• lettuce and grapes as garnish

for the sweet bell pepper nut cream:

• 1 large red bell pepper, stem cut away, de-seeded and chopped
• 1/2 cup ground almonds, hazelnuts, cashews or walnuts
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon ground ginger
• 1 tablespoon ginger syrup
• 1/2 inch knob ginger, peeled
• pinch salt
• 1 tablespoon oil

Directions:

to make the sweet pepper nut cream:

1. Heat the oil in a small frying pan.
2. Add the chopped bell pepper and saute until soft.
3. Place the cooked bell pepper pieces in a small bowl.
4. Add the ginger syrup, cayenne pepper, knob of peeled ginger and ginger powder and puree to a smooth consistency.
5. It will be slightly liquid at this stage.
6. Add the ground nuts and puree again. At this stage it will become thicker.
7. Season to taste with a pinch of salt and any additional seasons you may want.
8. Cool until ready to use.

to prepare the salad:

1. Arrange some lettuce or lollo rosso around the edge of each plate.
2. Slice the melon about 1/3 inch thick
3. Slice the peel off and remove the seeds from the center thus making a hollow area for the nut cream.
4. Slice the tofu ham in small half rounds- usually 3 rounds are enough for each center area.
5. Line the center hollow with the tofu halves.
6. Fill the center area with the bell pepper nut cream (about 2 teaspoons per melon center) and optionally top with 1/2 a grape.

Notes:

This tastes particularly nice with the honeydew melon, or other sweet greenish yellow melons. I do not recommend it for a cantaloupe as it has such a different flavor. I would make a different nut cream, with ginger, lemon and nuts.

Yield: 2 pizzas

Ingredients:

for the pizza dough:

• 3 cups flour
• 1 pkg. yeast
• 1 tablespoon olive oil
• pinch salt
• 1 teaspoon sugar
• 1 cup warm water
• 1 tsp. baking powder (optionally)

for the tomato sauce:

• 1 can tomato paste
• pinch salt
• pinch Italian herbs

toppings:

• 1 eggplant sliced
• 1 zucchini, sliced
• 1 ripe tomato sliced
• 1 bell pepper, sliced
• 2-3 artichokes, sliced
• 1 onion sliced in rings
• 2-3 large mushrooms, sliced
• some green olives
• vegan cheese, grated
• pinch Italian herbs

Directions:

to make the dough:

1. Make the pizza dough at least 2 hours ahead of time.
2. Place the flour in a large bowl, add the salt and whisk it around.
3. Add the sugar to the warm water, then the yeast.
4. Allow the yeast to begin to bubble (only takes a minute).
5. Using a mixer, mix the yeast and olive oil with the flour.
6. Mix until you have a smooth ball of dough.
7. Place the dough in a lightly oiled bowl and put in a warm place to rise.
8. It will take 45 minutes to an hour depending on the temperature.

to make the sauce and prepare the toppings:

1. While the dough is rising, make the sauce by blending the ingredients together.
2. Slice and optionally grill the vegetables.
3. You could roast them in the oven, thus pre-heating the oven for the pizzas, or leave them raw and they are crunchy.
4. We chose to lightly grill them.

to make the pizza:

1. This recipe makes 2 think crispy pizzas. If you want a bit more bready, add 1 teaspoon of baking powder as you roll out the dough to form the pizzas.
2. Roll out the pizza dough and prepare the pizza pan with spraying oil.
3. Lay the dough on the pizza pan.
4. Spread the tomato sauce, and grate the cheese.
5. Top with the grilled vegetables, sprinkle some Italian herbs and bake in the oven for 18-30 minutes.

Serving Size: 4

Ingredients:

• 1 block tempeh (about 1 pound)
• 1 teaspoon dried basil
• 1 tablespoon Dijon mustard
• 1 tablespoon olive oil
• 1/4 cup fresh lime juice
• 1/4 cup fresh tangerine or orange juice
• 1 1/2 cups diced fresh pineapple
• 1 sweet red bell pepper, cut in small pieces
• 3 cups Napa cabbage, finely shredded crosswise
• 1 cup shredded carrots
• 4 scallions, thinly sliced (about 1/2 cup)
• 1 tablespoon each finely diced fresh basil, mint, and cilantro
• coarse salt and ground pepper

Directions:

1. Slice the tempeh in thin bite-sized pieces.
2. Brown in a frying pan evenly on all sizes and season to taste. We used a Mesquite sort of flavoring.
3. Prepare the pineapple and cut into bite sized pieces.
4. Grate the carrots and cut the scallions.
5. Cut the red bell pepper (discard the seeds and stem).
6. In a bowl, whisk together mustard, oil, and juices.
7. Add tempeh and pineapple.
8. In another bowl, toss together cabbage, carrots, herbs, and scallions.
9. Add tempeh mixture to vegetables and toss.
10. Season with salt and pepper.

Serving Size: 4

Ingredients:

• 2 tablespoons olive oil
• 1 large carrot, peeled and chopped in small pieces
• 1 leek (or 2 spring onions) cut in small pieces
• 1/2 sweet bell pepper (I used a yellow one), cut in small pieces
• 1/2 lb. mushrooms, sliced or quartered
• 1 cup fresh peas
• 5 – 6 fresh asparagus spears, cut in small pieces
• 3 tablespoons all purpose flour
• 4 cups water
• 2 vegetable bouillon cubes
• 1 teaspoon Italian herbs
• 1/4 cup soy cream

Directions:

1. Peel and cut the carrot.
2. Cut the leek and the bell pepper.
3. Slice or quarter the mushrooms.
4. Prepare the asparagus pieces.
5. Heat the oil in a large soup pot.
6. Add the carrots and saute until they begin to soften. Add the sweet bell pepper pieces and continue sautéing, stirring so that they do now brown.
7. Add the mushrooms and leek.
8. Mix all well to blend the flavors and coat with oil.
9. Add the water and bouillon and cook until the vegetables are soft.
10. Mix the flour with a bit of water in a bowl to make a liquid paste.
11. Add the soy cream and blend well. Add this to the soup and stir.
12. Add the peas and asparagus and gently cook until the soup has thickened (3-5 minutes).
13. Season to taste with additional salt and pepper as needed.