Serving Size: 4

Ingredients:

• 500 grams / 17.6 oz. gnocchi
• 250 grams / 8.8 oz. fava beans
• 1 red bell pepper, de-seeded and cut in very small pieces
• 1 red onion, sliced very fine and minced into small pieces
• 12 pieces sun-dried tomatoes, cut into small pieces
• 1 tablespoon olive oil (or the oil from the sun-dried tomato jar)
• Italian herbs
• garlic salt
• salt and pepper to taste

Directions:

1. De-seed and mince the bell pepper.
2. Mince the red onion.
3. Remove the outer skin from the fava beans.
4. Cut the sun dried tomatoes into small pieces.
5. Bring a large pot of salty water to boil for the gnocchi.
6. In a large frying pan, heat the oil, and saute the bell pepper pieces, while they are cooking, add the red onion pieces.
7. Saute both until just glassy.
8. Add the sun-dried tomato pieces.
9. Add the gnocchi to the boiling water and cook for a few minutes, until they begin to float.
10. Drain the water and add the gnocchi to the sauteed vegetables.
11. Mix well so that the gnocchi are well seasoned.
12. Add the Italian seasonings, garlic salt and season to taste with salt and pepper.
13. Add the fava beans and cook until all are warmed.
14. Serve the meal garnished with Italian herbs or grated soy cheese if wished.

Servings: 4-6

Ingredients:

• 2 cups pumpkin, cut into bite sized chunks
• 2 cups apple cider or apple Juice
• 2 tbs. olive oil
• 1 onion, chopped
• 2 cups Arborio rice
• 3 apples, peeled and diced
• 1 red bell pepper, seeded and finely chopped
• 1 chili pepper, seeded and finely chopped
• 1/2 tbs. cinnamon, ground
• 1/4 tsp. allspice, ground
• 2 tbs. Italian herbs
• salt and pepper to taste
• 1 package (12 ounces ) spicy tofu pieces

Directions:

1. Saute the onion in oil, add the bell pepper
2. Add the cider or apple juice and bring to a simmer, cook until hot.
3. Add rice, stir in 2 cups hot water; bring to simmer.
4. Add the pumpkin chunks and cook for 5-10 minutes until the pumpkin is soft.
5. Add tofu pieces and mix well.
6. Add apple; cook 1 t0 2 minutes more. Add the chillies or Tabasco and season to taste with salt and pepper.

Serving Size: 4

Ingredients:

• 300-400 grams tempeh, cut in bite sized pieces
• 1 zucchini, cut in matchsticks
• 3 tbs. cornstarch
• 3 tbs. soy sauce
• 1/2 cup brown sugar
• 1/4 cup vinegar
• 1/4 tsp. ginger
• 1 can pineapple chunks and juice
• 1 onion, sliced thin
• 1 red bell pepper, cut in bite sized pieces

Directions:

1. In a frying pan, saute the onion.
2. Add the tempeh and lightly brown on each side.
3. Add the zucchini and red bell pepper pieces and gently saute.
4. Add the rest of the ingredients and simmer until the sauce thickens from the cornstarch.
5. We enjoy this served over brown rice.

Notes:

Even though this requires a lot of ingredients, it can easily be made as a camping meal.

Serving Size: 4

Ingredients:

• 1 pkg (500 grams) potato gnocchi
• 3 tbs. olive oil
• 250 grams small button chestnut champignons/button mushroom
• 100 grams spicy tofu pieces
• 200 grams cherry tomatoes, sliced in half
• chives, chopped
• 1-2 tbs. Italian herbs
• salt and pepper to taste
• cayenne

Directions:

1. Bring a pot of lightly salted water to boil for the gnocchi.
2. Heat 2 tablespoons of olive oil in a large frying pan.
3. Check the mushrooms and clean them with a paper towel, but keep them whole unless they are large,
4. Saute the mushrooms, turning gently.
5. Put the gnocchi in the boiling water and cook according to directions, (usually 3 or 4 minutes).
6. Add the tofu pieces to the mushroom,.
7. Drain the gnocchi when they are ready and add them to the mushrooms and tofu pieces.
8. At this point you may want to add 1 tablespoon of olive oil to lightly coat all the ingredients.
9. Season with Italian herbs, (thyme, oregano, basil).
10. Season to taste with salt, pepper and cayenne.
11. Slice the cherry tomatoes in half.
12. Just before serving, add the tomatoes and gently stir.
13. Serve warm with a crusty whole grain bread.

Notes:

If you can’t get of the small brown (chestnut) mushrooms, the regular white ones are o.k.
This could also be used as a camping meal.
It would require a pot and a pan, but once the gnocchi ready, then only one is needed.

Serving Size: 4

Ingredients:

• 150 grams tofu, cut in slices
• 100 grams pumpkin, cut in bite sized chunks
• 100 grams dried apricots, cut in bite sized chunks
• 1 cup risotto rice
• oil
• 1&1/2 cups water
• 1 onion, chopped
• 1 vegetable bouillon cube
• salt and pepper
• 1 tsp. saffron powder or turmeric
• sugar
• cinnamon (optional)

Directions:

1. Saute the chopped onion in the oil.
2. Add the tofu and brown on each side until golden brown.
3. Add the risotto rice and saute for 2 minutes or until glassy.
4. Add the vegetable bouillon, 1 cup of water and the pumpkin pieces.
5. Cook on simmer until the rice is soft and creamy and the pumpkin is tender.
6. You may need to add more water as the rice cooks, if it is not soft enough.
7. Add the apricot pieces, season to taste with salt and pepper and a pinch of sugar and cinnamon if desired.
8. We enjoy this meal with a large mixed salad, crusty brown bread and a dry white wine.

Notes:

This meal is also a handy meal to make while camping. It all goes in 1 large pan and actually does not take long to cook.