Vegan Lentil and Sausage Soup

2 tablespoons olive oil

2 vegan sausages; sliced, quartered, and sautéed

1 large onion, chopped

2 large carrots, peeled and chopped

1-2 potatoes, peeled and diced

2 large celery stalks, chopped

2½ teaspoons dried Italian seasoning

1 cup brown lentils

4 cups vegetable broth

2 cups water

1 bunch kale, shredded

Heat oil in a large pot over medium-high heat. Add onion, carrots, celery, and Italian seasoning blend to pot; cook until onion is translucent and vegetables begin to soften, stirring often, 7 to 8 minutes. Add lentils and potatoes; stir to coat. Add broth and water if necessary. Bring to boil; reduce heat to medium and simmer until lentils are tender, stirring occasionally, about 20 minutes.

Add sausage and kale to soup and simmer until kale is wilted, 3 to 5 minutes. Serve with crusty bread.

Spicy Tempeh Po' Boys

The idea for these came to me during Mardi Gras amid all the talk about the great food that you can find in New Orleans.  One of those foods was oyster po' boys.  I wanted a somewhat cleaner version of that (not deep-fried), so I used the spicy tempeh recipe from Vegan Soul Kitchen by Bryant Terry.  The tempeh is boiled (or steamed in my case) and then pan-fried before being shaken in a paper bag with a great mixture of Creole spices.

I also make my own tarter sauce with Veganaise, chopped up pickles, dill, and Frank's Hot Sauce.  Spread that onto a hot, crusty baguette, and top with the tempeh pieces, lettuce, tomatoes, and a little more hot sauce.

And if you happen to have one of these guys sitting around...  Well, just enjoy.

Kale Spaghetti with Peanut Sauce

6 ounces whole wheat spaghetti
Olive oil
4-6 cloves of garlic, minced
Red onion, sliced
Cherry tomatoes, halved
Kale, torn into medium pieces
1/3 cup peanut butter

Cook the spaghetti according to the package directions.  Reserve about a cup of the cooking liquid.

Saute the garlic and red onion in the olive oil until softened.  Add the cherry tomatoes and kale, and cook until the kale is wilted and bright green.  Add in the peanut butter and the cooking liquid to thin out the sauce.  Stir in the spaghetti.

This goes great with garlic bread.

Bloopy Oatmeal

Rolled oats
Almond milk
Peanut butter
Banana
Blueberries
Walnuts
Agave nectar or maple syrup

The Many Faces of Tofu: Part 2

Ricotta Marinara
Rotini pasta
Jar of spaghetti sauce
Firm tofu
Basil
Green peas (optional)

Crumble the tofu into a food processor. Add the basil, and pulse a few times to make a ricotta-like texture. Add to the warmed sauce and combine with the pasta. Add the green peas if using.

The Many Faces of Tofu: Part 1

Tofu Scramble / Breakfast Burritos
Firm tofu
Turmeric
Olives
Salsa
Greens (kale, spinach, etc.)
Tator tots (optional)
Hot sauce
Tortilla (optional)

Crumble the tofu into a pan with some olive oil. Add some turmeric and saute for about 5 minutes. Add the olives, salsa, and greens. Fill a tortilla with the mixture, top with hot sauce, and roll into a burrito, or eat it by itself.

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Banana
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Strawberries
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Peach nectar
Berry juice
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