Italian Vegan meatballs

1 sauted onion
3 cloves garlic
whirl in Cuisinart

Add 1/2 package of cooked lentils
1/2 cup walnuts
1 small package of basil leaves
3 TB TJs bruscetta
Whirl in cuisinart

Move to a bowl and mix with 1/2 cup bread crumbs and 1/2 jar of sundried tomatoes (chopped)
1 tsp salt
pepper to taste

Mix together and form into balls.  Cook at 350 for 20 min.

Pumpkin Lentil stew

1 onion, chopped

2 cloves garlic, chopped

1 package red lentils (trader Joe's or Whole foods)

6 cups water + 3 bullion (I use Edward and Sons Not-Beef Cubes) or 6 cups veggie broth

1 tsp cumin

1 tsp coriander

1 tsp turmeric

2 TB tomato paste

Saute onion and garlic in a bit of oil. Add everything else and bring to a boil. Simmer on low 15-20 min until lentils are soft. 

Serve with:

lemon juice

golden raisins

pumpkins seeds (pepitas)

Zhoug sauce (Trader Joe's)

Blueberry Muffins

Dry:
1 1/2 cup all purpose flour
1 cup oat bran
1 tsp baking soda
1/4 tsp salt

Wet ingredients:
1 cup soymilk
4 tsp apple cider vinegar (combine and let curdle)
1 large egg
1/2 cup unsweetened applesauce
2 TBS sugar
1 TB canola oil
1 tsp vanilla extract
Zest of one orange

2 cups fresh blueberries

Combine wet and dry ingredients separately then combine together. Add blueberries. Bake at 350 for 20 min.

Vegan Curried Tofu Salad

1 package firm tofu
2 tsp curry powder
3/4 cup Veganaise
1/4 cup Major Grey Chutney
6 stalks of celery, finely chopped
1/4 head of cabbage, finely chopped
1 bunch of scallions, chopped
1/4- 1/2 cup raisins
1/4- 1/2 cup salted cashews, chopped

Press the tofu in Tofu Express until water expelled (Approx 30 min). Chop into one inch cubes.  Toss cubed tofu in a bowl with curry powder and a pinch of salt until coated. Bake at 450 degrees on silicone mat or parchment paper for 15 min, turning once, until browned. Let tofu cool. Add tofu, celery, cabbage, scallions, raisins and cashews together into a bowl.  Mix veganaise and chutney together in a separate bowl until combined. Mix in the dressing.  Best after left in fridge for a while for flavors to combine. Can serve in a lettuce wrap or tortilla or over a bed of lettuce or eaten straight from the bowl.

Curry Lentil Soup with Apples

2 small onions, diced
1 potato, cubed
1 sweet potato, cubed
2 small zucchini, cubed
1 1/2 c green lentils, rinsed
10 c water with 5 veggie bullion
2 TB curry powder
1 apple, peeled and cubed
3/4 c coconut milk

Saute onions, potatoes, sweet potato and zucchini briefly. Add lentils, water, bullion and curry powder and simmer for 40 min. Add cubed apple when done cooking and let sit 5 min. Add coconut milk. Serve with naan.  Can try to add carrot, celery and ginger.

Lemon Sugar Cookies

1 stick (1/2 cup) salted butter
1 cup sugar
1 egg
1 teaspoon vanilla extract
1 tablespoon lemon juice
1-2 tablespoons lemon zest (the more the better!)
1 1/2 cups flour
1/2 teaspoon baking powder
1/8 tsp baking soda

Preheat oven to 350
Cream butter and sugar well, until fluffy and light (about 4 min).  Add eggs, vanilla, lemon juice and lemon zest.
Stir in flour, baking powder, baking soda and mix until just combined.
Scoop with mini scoop onto parchment paper or silicone mat.
Bake 9-10 min.  Remove to rack to cool, sprinkle immediately with granulated sugar.

Modified from Melissa Stadler, Modern Honey