Chili with Masa Cakes

First off thinly slice 1/4 red onion and some cucumber and marinate in white vinegar and/or rice vinegar
Set aside

Dice another 1/4 red onion and put into a large pot in corn oil on low-med heat
Add in order:
1/2 regular onion - diced
5-6 cloves garlic - chopped
2 big red chilis - small chop
2 small carrots - diced
1 red pepper - diced
1 small zucchini - diced
salt and pepper
1 can bean medley
1/2 can black beans

Let everything cook then add:
lots of chili powder!
1 tsp paprika
1 tsp cayenne
3/4 tsp ground cumin
1 can tomato paste
1 28 oz can crushed tomatoes
3/4 cup veggie stock

Add a bay leaf and 2 dashes of hot sauce
Cover and let cook for 20 - 25 mins on med-low heat

Then add:
1/2 cup frozen corn
juice of 1/2 lime
more salt and pepper

Cook until thick and everything is cooked through


Masa (Corn flour) Cakes

In a large bowl combine:
2 cups masa flour
1 1/4 cups room temp water
pinch chili powder

Mix the dough in the bowl until crumbly but is still able to be formed into a fairly dry, flat, dense patty with your hands - add more flour or water as needed
Heat up 1/4 cup corn oil in a pan
Fry each patty on med heat until golden on both sides
When done keep them on a plate with paper towel in the oven to keep them warm until all the patties are done

Top a masa cake with chili, and stack as many as you want with chili on top of each one
Then top with marinated red onion and cucumber, and some cilantro
Ready to eat!

Randy's recipe

Veggie Burgers

Put in a pan with corn oil and canola oil:
1 small onion - finely diced
3 cloves garlic - roughly chopped
A handful of roughly chopped small mushrooms
Salt and pepper
Cook everything really well and set aside to cool

In a shallow, dry frying pan throw a large handful of pecan pieces
Cook on med-high heat to roast them but keep your eye on them!
When done they will be dark in color
Set aside to cool

Boil 1 small sweet potato (skinned and cut into large pieces) until tender and set aside to cool

Boil 2 handfuls of dry green lentils in water with a couple of dried bay leaves
Stir every so often
Also boil 1/2 carrot - small dice
When done the carrots and lentils will both be soft
Drain and set aside to cool

When cooled put in the food processor:
half of the lentils and carrots
half of the yams
1 Tbsp sesame oil
a bit of olive oil
Process and add a tiny bit of water if needed to loosen it

Then add and puree each:
mushroom and onion mixture
the rest of the yams one at a time until it turns to a thick paste
half the walnuts then more if you need
3/4 tsp sesame seeds
the rest of the lentils and carrots

Puree until very thick and some whole lentils are left
Add salt, pepper and 1/4 tsp fresh or dry dill
As it purees add 1 tsp baking powder
Transfer to a bowl and add chickpea flour 1 Tbsp at a time until you have added 5-7 Tbsp and it is thick enough for a big blob to hold onto the spoon when you shake it

Add:
1 Tbsp grainy mustard (whole wheat)
2 handfuls quick cooking oats
Refrigerate for at least 20 mins but up to a full day
Put a couple drops of olive oil on your hands and form the mixture into patties.
We got 6 large patties but you can make them smaller just don’t bake for as long
Place each patty on a cookie sheet covered with parchment (or oiled), and sprinkle one side with sesame seeds (or any small chopped seed will do)
Put back in fridge to set

Fry each patty in a pan with canola oil on high heat
Sear them on each side and put back on the sheet
Place in the oven on 400 F for at least 30 mins and rotate halfway through
Let cool for a bit

Prepare:
sliced pickles
sliced tomatoes
lettuce

Brush olive oil lightly on two pieces of bread and grill oiled side down
When grilled spread red pepper hummus on one of the sides that weren’t grilled
On the other un-grilled side spread grainy mustard
Place patty on hummus and apply the tomatoes, pickles, and lettuce
Put other slice on top and smoosh the sandwich down a little without breaking the grilled bread

Serve with a side of pasta salad

Randy's recipe

Kidney Bean Curry (Rajmah)

Make sure you have basmati rice ready for your dish in the end!

Toast in a shallow pan in a bit of canola oil a small amount of coriander seeds and cumin seeds - this is optional and if you don't toast the seeds use olive oil to cook the meal.

When done toasting add to the pan: (everything small dice)
1 onion
1 1/2 small green chilis (or 1 large red or green)
4 cloves garlic
about 2 Tbsp chopped ginger

Let cook for a little while then add:
1 14 oz can kidney beans drained and rinsed
1 14 oz can plain tomato sauce (or pureed tomatoes will work!)

Grind together in a mortar and pestle:
coriander
cumin
cumin seeds
red chili flakes
turmeric - not too much!

Add to the pan 1 1/2 Tbsp of the ground spices to the pan
Let everything cook on med-high heat to thicken
Add 2 diced roma tomatoes
Cover and let cook until thick and saucy

Enjoy over rice topped with cilantro and green onion and a side of pita bread
You can use leftover homemade flat bread from the falafel recipe…delicious!

Randy's recipe

Homemade Falafel

You can make your own flatbread for this recipe but it is not mandatory. I have included the recipe under the picture!

1 19 oz can chickpeas drained and rinsed
1/2 large onion, roughly chopped
2 tablespoons finely chopped fresh parsley
1 teaspoon salt
1/2-1 teaspoon chopped fresh chili or dried chili flakes
4 cloves of garlic
1 teaspoon cumin
1 teaspoon baking powder
4-6 tablespoons flour
Corn oil for frying

Put the drained chickpeas and the onions in a food processor. Add the parsley, salt, chili, garlic, and cumin. Process until blended but not pureed.

Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough flour so that the dough forms a small ball and no longer sticks to your hands. Put mixture into a bowl and refrigerate, covered, for thirty minutes to an hour. The longer they are refrigerated for the better they will stay together when cooking.

Form the chickpea mixture into balls about the size of small eggs. You can use two oiled spoons or your hands but the spoons make them all look the same!

Preheat oven to 400 F

Heat 3 inches of oil (or enough to submerse the falafels) in a deep pot or wok. Place a piece of potato in the oil until it’s golden brown, this is when the oil is ready for frying. Fry one falafel at a time - they should need less than a minute each. Drain on paper towels on a plate in the preheated oven.

When done place 2 or 3 falafel balls on a piece of flat bread and flatten the balls with your hands. Top with tahini sauce, red pepper, onion, and parsley. Fold the pita in half and put a skewer through it to keep everything in place.

Serve with a side of fresh veggies and fresh made dip made with olive oil, lemon juice, salt and pepper.



Flat Bread

In a large bowl mix:

2 cups bread flour
1 1/2 Tbsp sugar
1 1/2 tsp salt
2 1/4 tsp (1 package) yeast

Then add:

2 Tbsp olive oil
1 1/4 cup room temp water

Mix with a fork, adding more flour as you need it
Then knead by hand on a solid surface (still adding flour if you need!) until the dough is smooth and elastic
Form a ball with the dough and put in a slightly oiled bowl and coat
Leave to rise until it has doubled in size

When it’s done punch down the dough and knead it to get any air bubbles out
Divide it into 8 equal parts and form each one into a ball

Have a hot grill ready
Take each ball and roll it out with a rolling pin until 1/8 inch thick - it doesn’t have to be a perfect circle just make sure it is thin enough!
Have ready in a small bowl olive oil and thyme
Brush the olive oil onto the hot grill and place a round of dough on it
Turn it over and brush the side that was just down
Turn over once more until both sides have grill marks
Repeat with each piece


For pita bread use same recipe but let dough balls sit for 20 mins to rise and place a pizza stone (or an upside down baking sheet) in the oven and preheat to 450 F
Roll out the dough and mist the stone with water and place as many dough rounds as you can on the stone or sheet
Bake until the dough puffs up (about 30 secs) then remove from the oven to cool

Randy's recipe

Banana Oatmeal Chocolate Chip Cookies

3/4 cup dairy free margarine - softened (Fleischmann’s is dairy free)
1 cup tightly packed brown sugar
1/2 cup white sugar
1 1/2 ripe bananas - mashed
1 Tbsp vanilla
2 Tbsp water
2 - 2 1/4 cups flour
1 tsp baking powder (mixed into the flour)
2 1/4 cups instant oats
1/2 - 2/3 cup dairy free chocolate chips or chunks (you can slice up any bar of chocolate - any dark Lindt chocolate is awesome!)

Preheat the oven to 375 F

In a large bowl cream together the margarine and sugars. Add the ripe bananas, mix and add the vanilla and water. The water tries to separate but just keep mixing and add the dry ingredients 1/2 cup at a time in the order they are listed.

The dough should be quite dry, barely able to hold the chocolate. Add any extra moisture or flour/oats you may need.

Get out a cookie sheet, and cover it with a sheet of parchment paper or just use an ungreased sheet. Scoop the dough onto the parchment (or sheet) and flatten them down. These cookies won’t expand so you can place them close together but really make sure they are flattened so they bake in the middle.

Place in the oven for 14 - 18 mins. Rotate the pan halfway through for an even bake. Make sure you watch the cookies, cause you don’t want to overcook them. You’ll end up with very hard cookies. I usually just bake until the bottoms are slightly browned.

When done leave them on the sheet for a couple mins then transfer to a cooling rack or a plate. These are best stored in a container.

Makes about 3 dozen small cookies.

Amanda's recipe

Bean Burritos

Everything should be fine diced!
1 onion
4-5 cloves garlic
1 or more small chili (or less if you don’t like spice)
1 carrot
1/2 - 3/4 red pepper (any color will do)
1 can black beans (or any mixture of black, red kidney, white kidney, fava, romano)

Over medium heat in olive oil cook the onion, garlic and chili.
Add the carrot, then the pepper.
Add salt and pepper
When everything is well sauteed, add the beans (drained and rinsed)
Mash everything together with a fork and add:

1/4 cup of tomato sauce (or pureed tomatoes)
Chili powder - you can use lots!
Paprika - a bit
Cayenne pepper - a bit
Cumin - a bit
Turmeric - just a bit
Salt and Pepper

Mix everything well until it becomes thick and paste-like.

Serve in a warmed tortilla shell with mexican rice, homemade salsa, lettuce, cilantro (optional) and sour supreme (vegan sour cream - also optional but really tasty!)
Best if the tortilla is grilled!
You can also serve as sides outside your burrito:
Mexican rice, corn salsa, lettuce with homemade salsa, and a tomato sauce if you feel like making one.
See below for Mexican Rice and Corn Salsa recipes

Mexican Rice

put in a pot:
1 small chili - fine diced
2 tsp olive oil
1 1/2 cups tomato juice
1/2 cup water
juice of 1 lime
Bring to a boil and stir in:

1 1/2 cups basmati rice
Lower heat to min and simmer, covered for 20 mins.
When done take off heat still covered and let sit for 10 mins.
Fluff with a fork when done.


Corn Salsa

Everything should be finely chopped
Place in a small bowl:

2 cups corn
1/2 small red onion
1/4 cup cucumber
1/2 small red pepper
juice of 1 lime
1 1/2 Tbsp cilantro
salt and pepper
Mix well
Serve!


Homemade Salsa

Mix everything together in a bowl:

As much diced tomato as you want
red onion
lime juice
1/2 chili (optional)
chopped cilantro
salt and pepper

Randy's recipe

Pasta Fresca

Cook in a pan with lots of olive oil:
The olive oil is going to create the sauce for the pasta, so make sure you use enough and a good quality! While making this dish be sure to prepare pasta (any pasta will do but linguini is best!)

6 cloves garlic
1 1/2 cups small mushrooms - quartered
add salt and let the mushrooms cook
1/2 cup halved black olives
1/2 small container whole cherry tomatoes
1 tsp thyme
1 tsp chopped parsley
1/2 tsp chopped mint
1 1/2 cups roughly chopped spinach (add last right before dish is done and cook until the spinach is slightly wilted)

Add appropriate amount of cooked pasta to the pan.
Mix together and sautee.
Enjoy!

Randy's recipe