Roasted Edamame

 

Ingredients
1 16 oz. package frozen edamame
1 tablespoon kosher salt

Instructions
Preheat oven to 350. Spread frozen edamame in an even layer on a baking sheet. Sprinkle with salt.
Roast until browned and crispy, about 1 hour, stirring occasionally to keep the edamame around the edges from burning. You can adjust the cooking time depending on your preferred level of crispiness.
Roasted edamame will stay crispy and delicious for one week in a covered container.
Enjoy!

Multibean Flatbread

 

Ingredients
1/4 cup red lentils
1/4 cup yellow split peas
1/4 cup garbanzo beans, soaked for 24 hours
1/4 cup mung beans, soaked for 12 hours
1 ½ cups soymilk
1 clove garlic
1/2 teaspoon baking powder
¼ tsp salt

Instructions
Mix all the ingredients except the baking powder in a bowl or directly in your blender
Leave to soak for 1 hour
Blend the mixture (don't drain it) until you have a thick batter. The batter should be like very thick pancake batter and relatively smooth (a bit grainy is normal). If your blender isn't very powerful and the lentils are not well blended, then rest for another 15 minutes and blend again.
Blend in baking powder.
Heat up a non stick frying pan or seasoned cast iron skillet with a small amount of oil.
For each flatbread, spoon 2 or 3 tablespoons of batter into your pan. Cook on medium high heat for 1-2 minutes until the surface has some bubbles. Then flip with a spatula, and cook for 1-2 minutes more until lightly brown on the underside and cooked all the way through.
Continue until you've cooked all your flatbreads. You can keep the flatbreads warm by stacking them on a plate and covering with a tea towel.
Enjoy!

Three Bean Salad

Ingredients
1 (16 ounce) can green beans, drained
1 (16 ounce) can yellow wax beans, drained
1 (16 ounce) can red kidney beans, drained
1cup chopped onion
1 (4 ounce) jar chopped pimento peppers, drained
½ cup white wine vinegar
½ cup almond oil
¼ cup sweetener
¼ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste

Instructions
Mix green beans, yellow wax beans, kidney beans, onion, and pimiento peppers in a bowl.
Combine vinegar, oil, sugar, salt, and pepper in a saucepan; bring to a boil. Cook and stir until sugar is dissolved, about 5 minutes. Remove saucepan from burner and pour dressing over bean mixture; toss to coat. Refrigerate until flavors blend, 8 hours to overnight.
Enjoy!

Red Lentil Flatbread

 

Ingredients
1 cup (180 g) red lentils
1 ½ cups (360 ml) water
1 tsp curry powder
¼ tsp salt

Instructions
Mix all the ingredients in a bowl or directly in your blender
Leave to soak for 1 hour
Blend the mixture (don't drain it) until you have a thick batter. The batter should be like very thick pancake batter and relatively smooth (a bit grainy is normal). If your blender isn't very powerful and the lentils are not well blended, then rest for another 15 minutes and blend again.
Heat up a non stick frying pan or seasoned cast iron skillet with a small amount of oil in
For each flatbread, spoon 2 or 3 tablespoons of batter into your pan. Cook on medium high heat for 1-2 minutes until the surface has some bubbles. Then flip with a spatula, and cook for 1-2 minutes more until lightly brown on the underside and cooked all the way through.
Continue until you've cooked all your flatbreads. You can keep the flatbreads warm by stacking them on a plate and covering with a tea towel.

Ranchero Beans

Ingredients
1/2 pound sliced plant based bacon, cut crosswise in 1/2-inch pieces
2 bay leaves
1 teaspoon dried oregano
2 teaspoons ground cumin
1 medium yellow onion, finely chopped
1 jalapeno chile, seeded, ribbed and chopped
1 (14-ounce) can chopped tomatoes with liquid
1 (12-ounce) can pinto beans, washed and drained
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper

Instructions
Heat a large skillet over high heat for 2 minutes. Add the bacon and fry until crispy, about 6 minutes, stirring frequently. Transfer the bacon to a paper towel-lined plate to drain, discard all but 1 tablespoon of bacon flavored fat. Add the bay leaves, oregano, cumin, onions, chile, tomatoes and beans to the skillet. Cook the beans on a low flame for about 20 to 30 minutes, stirring occasionally.
Serve hot.
Enjoy!

Skippin' Jenny Sausage

Ingredients

2 cups leftover Skippin' Jenny

1 cup vital wheat gluten

1/2 cup vegetable broth or vegan beer

salt and pepper to taste

Instructions

In a large bowl, add Skippin' Jenny, vital wheat gluten, and broth or beer. Get in with your clean hands and keep squishing. At first it will look too dry, but keep squishing. When the bowl comes clean your seitan is ready to mold into sausages. You can taste it at this point for seasoning and adjust if necessary with salt, black pepper, or red pepper.

This recipe makes four large sausages. Roll the seitan loosely, place it on a sheet of parchment paper, cling wrap, aluminum foil, or butter muslin. Roll it up and secure the ends well, using string to tie off the muslin if using. If using parchment paper or cling wrap, rolling it in foil will ensure it doesn't burst during steaming or simmering.

Steam over boiling water, or simmer in broth for one hour. Unwrap and store in refrigerator or fry right away. It will develop better flavor and texture if stored and cooked the next day. Can also be frozen.

Enjoy!

Sausage and Blackeyed Pea Souo

Ingredients

1 cup Skippin' Jenny

1 cup water

1/2 cup tomato sauce

1 Beyond Sausage spicy Italian sausage

1 bouillon cube

salt and pepper to taste

Instructions

Place Skippin' Jenny, water, tomato sauce, and bouillon cube in a saucepan. Bring to a boil, stirring, and then reduce heat to low.

Sauté Beyond Sausage in a separate pan, breaking up sausage into crumbles. Add to soup when fully cooked, and allow soup to simmer for ten minutes.

Enjoy!

Skippin' Jenny

Ingredients

1 cup brown long grain rice
2 1/4 cups water
Leftover Hoppin' John

Add rice and cold water to a saucepan. Bring to a boil, reduce heat, cover pan, and allow to cook at very low heat for 45 minutes, until all water is absorbed. Fluff rice with a fork.

While rice is cooking heat up leftover Hoppin' John. When rice is done, serve topped with Hoppin' John, and eat on the day after New Year's Day or you can't call it Skippin' Jenny. :P

Nutrition Information

Serving Size: 211 g

Servings per Recipe: 4

Calories: 335 Calories from Fat: 61

Total Fat: 6.8g, 10% of Daily Value*

Saturated Fat: 1.1g, 7% of Daily Value

Sodium: 214mg, 9% of Daily Value

Total Carbohydrates: 63.6g, 21% of Daily Value

Dietary Fiber: 12.5g, 50% of Daily Value

Sugars 3.2g

Protein 14.6g

Vitamin A 8%    Vitamin C 55%
Calcium 5%        Iron 22%

*Based on a 2000 calorie diet.

Photo from web. 

Hoppin' John

Ingredients

3 tablespoons olive oil
1 medium onion, chopped
2 ancho chile peppers, chopped

2 ribs celery, sliced

1  medium tomato, chopped

2 cups cooked black eyed peas

2 cups vegetable broth

1 to 3 cloves garlic, minced (or more, if you love garlic as much as I do)

1 tablespoon smoked Spanish paprika

1/4 teaspoon liquid smoke

salt and pepper to taste

In a soup pot saute the onion in the olive oil over medium heat til soft and golden. Add chiles, celery, tomato, and black eyed peas, and saute for ten minutes. Add vegetable broth, paprika, and liquid smoke. Bring to a boil, and simmer for 30 minutes. Add garlic, and simmer five minutes more. Add salt and pepper to taste.  Serve with rice.

 Throughout the coastal South, eating Hoppin' John on New Year's Day is thought to bring a prosperous year filled with luck. The peas are symbolic of pennies or coins, and a coin is sometimes added to the pot or left under the dinner bowls.  Collard greens, mustard greens, turnip greens, chard, kale, cabbage etc. along with this dish are supposed to also add to the wealth since they are the color of money. Another traditional food, cornbread, can also be served to represent wealth -- being the color of gold. On the day after New Year's Day, leftover "Hoppin' John" is called "Skippin' Jenny," and further demonstrates one's frugality, bringing a hope for an even better chance of prosperity in the New Year.

Nutrition Information

Serving Size: 197 g

Servings per Recipe: 6

Calories: 213 Calories from Fat: 66

Total Fat: 7.4g, 11% of Daily Value*

Saturated Fat: 1.5g, 7% of Daily Value

Sodium: 274mg, 11% of Daily Value

Total Carbohydrates: 35.6g, 12% of Daily Value

Dietary Fiber: 14.2g, 58% of Daily Value

Sugars 3.8g

Protein 14.4g

Vitamin A 7%	•	Vitamin C 68%
Calcium 4%	•	Iron 23%

*Based on 2000 calorie diet.

Photo from web.

Falafel

Ingredients
2 cups of dried chickpeas, soaked in water for 12 hours
Crumbs from 2 slices of  bread
5 cloves of garlic
2 teaspoon baking soda
1/3 cup chopped parsley
1/2 small onion
1 tablespoon of sesame seeds
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon ground coriander seed
1/4 teaspoon salt
A pinch of freshly ground black pepper

Wash the soaked chickpeas and put them in a food processor with the garlic, onion and spices. Grind until you get a rough moist texture. Add a little water if needed.

Place the mixture into a large bowl, add the rest of the ingredients, except the baking soda, and put aside, covered, for 30-60 minutes.

Fill a saucepan with about an inch of cooking oil, like peanut oil, or another oil suitable for cooking at high temperatures. Heat at a medium to high setting on the burner, but do not allow the oil to smoke. Make sure it is hot enough to fry the falafel without the mixture disintegrating into a mush.

Add the baking soda to the falafel mixture and knead.

Wet your hands and shape the paste into little balls about the size of small apricots. Fry til golden brown, and drain on paper towels before serving. Serve inside pita pockets with plenty of lettuce, cucumber, and tomato, and drizzle with tahini.

Nutrition Information

Serving Size: 25 g
Servings per Recipe: 24

Calories: 107
Calories from Fat: 52
Total Fat: 5.9g, 9% of Daily Value*
Saturated Fat: 0.7g, 4% of Daily Value
Sodium: 33mg, 1% of Daily Value
Total Carbohydrates: 11.0g, 4% of Daily Value
Dietary Fiber: 3.0g, 12% of Daily Value
Sugars 1.9g
Protein 3.4g

Vitamin A 2%	•	Vitamin C 3%
Calcium 2%	•	Iron 7%

* Based on a 2000 calorie diet

Photo from web.