2 c rolled oats
3/4 c packed brown sugar
1/2 c sweetened shredded coconut
3/4 t ground cinnamon
1/2 c cinnamon chips
1/2 vegan chocolate chips
3/4 t salt
1/2 c molasses
Ener-G egg replacer for one egg (follow directions on package)
1/2 canola oil
2 t vanilla extract
parchment paper

1. Preheat oven to 350. Line a 9×13 baking pan with parchment paper, so that the bottom is covered and the paper travels up the sides of the pan by at least an inch.
2. In a large bowl, mix together all of the dry ingredients (oats to salt).
3. Make a well in the center of the dry ingredients, and add all of the wet ingredients (molasses to vanilla extract). Mix thoroughly.
4. Dump the mixture into the prepared pan. Cut another piece of parchment paper that covers the pan and use it to press down on the mixture, to spread it evenly in the pan. Once the mixture covers the entire bottom of the pan and feels evenly distributed, lift off the parchment paper and discard.
5. Bake for 30-35 minutes, or until the ends begin to turn golden at the edges. Let cool for about half an hour (but not too long — they will be harder to cut).
6. Lift the bars out of the baking tray and onto a cutting board, using the edges of the parchment paper as handles. Cut into 16 bars using a heavy sharp knife. Let cool completely before storing.

I like to use home cooked chickpeas for this recipe, for the nuttier flavor and smoother texture. To cook dried chickpeas, soak them overnight, change out the water in the morning, bring to a boil, and then lower the heat, cover, and simmer for about 45 minutes. I always prepare a full bag of chickpeas (which makes about 6 cups), and then freeze the rest in one-cup portions in ziplocks in the freezer. This way, I have chickpeas ready for salads, soups, snacking, and more hummus whenever I want.

This hummus recipe was adapted from one posted by royhobbs on allrecipes.com.

1 clove garlic, chopped
2 c cooked chickpeas (or 1 15-oz can rinsed and drained)
juice from 1 lemon (about 4 T)
2 T tahini
1 T olive oil
1 t salt
black pepper to taste

Put all ingredients in a food processor and process until smooth.

3 T fresh clementine juice
1/4 c extra virgin olive oil
1/2 t salt
ground black pepper to taste
2 c packed baby arugula
1 medium fennel bulb, trimmed, halved lengthwise, and thinly sliced
5 clementines, peeled and sectioned
1 small red onion, thinly sliced
1/3 c sliced almonds, toasted

optional: 1 c chick peas, drained and rinsed (a yummy addition that adds protein)

1. First, make the dressing. In a small bowl, whisk together the juice, oil, salt, and pepper.
2. Then, assemble the salad. Put the rest of the ingredients in a large bowl, drizzle with dressing, and toss.

2 t canola oil
1 onion, diced
4 cloves garlic, minced
1 t ground cumin
2 t chili powder, or to taste
1 15-oz can hominy, drained
1 15-oz can black beans (or pinto, or small red)
2 14-oz cans petit diced tomatoes (not drained)

Optional toppings: vegan shredded cheddar, vegan sour cream, tortilla chips

1. Heat canola oil in a soup pot over medium heat. Add onion and garlic, and stir-fry until the onion is soft and translucent.
2. Add the seasonings, and stir for a minute or so.
3. Add the rest of the ingredients. Bring to a boil and then lower heat, cover, and simmer for 5 minutes to blend the flavors.

Makes 4 servings

1 15-oz can butter beans, drained and rinsed
1 15-oz can small red beans, drained and rinsed
1 bunch broccoli rabe (about 1 lb)
1 T extra virgin olive oil
4 garlic cloves, minced
salt and black pepper, to taste

1. Rinse the broccoli rabe well, and holding the bunch like a bouquet, slice off the bottom half inch of stems and discard. Slice the rest into 1″ pieces.
2. In a large skillet, warnm the oil over med-high heat. First, add the larger stems of broccoli rabe and cook for a few minutes. Then, add the garlic and the rest of the broccoli rabe. Cook, stirring frequently, until the broccoli rabe is wilted and bright green, about 6 minutes. Sitr in the beans and cook until hot. Season with salt and pepper and serve. (Serves 4 as a main dish, 8 as a side).

2 t canola oil
2 c diced onions
3 cloves garlic, minced
2 T corn starch
3 T soy sauce
1 1/3 c vegetable broth
1 clove garlic, minced
2 T tahini
4 c sliced white mushrooms
2 c thinly sliced seitan
black pepper, to taste
egg-free noodles (I used whole grain rotini)

1. In a large pot, set water to boil for the pasta. Cook the pasta during the next steps — should finish just before the rest of the dish is done.
2. Heat the canola oil in a large skillet. Saute the onions and garlic under tender and turning golden (about 10 minutes).
3. Meanwhile, in a medium saucepan, whisk together corn starch, soy sauce, broth, and remaining garlic. Cook over med-high heat, stirring constantly until the sauce comes to a boil and thickens. Remove from heat and whisk in the tahini. Cover and set aside.
4. Once the onions are tender and golden, add the mushrooms. Saute for 5-7 minutes, or until the mushrooms brown and soften.
5. Add the seitan and sauce, lower heat, cover, and cook for about 10 minutes, or until the seitan is heated through and the sauce is bubbling.
6. Serve over the pasta and enjoy! Serves 4.

1 c uncooked quinoa (I like using the red quinoa — has more flavor, texture, and fiber)
2 c water
1/2 t salt
2 c frozen corn (or 4 ears)
2 T vegetable oil, divided
1 c chopped green onions, divided
1 t salt
1 c quartered cherry or plum tomatoes
1 c black beans, rinsed and drained
1/4 t grated lime peel
2 T lime juice (the juice of 1 lime)
1/2 t sugar
1/4 t cumin
1/4 t black pepper

1. Place quinoa in a fine-mesh strainer; rinse well under cold running water. Transfer to medium saucepan; add water and 1/2 t salt. Bring to a boil over high heat. Reduce heat; cover and simmer for 15-18 minutes (or according to instructions on package). Transfer quinoa to a large bowl.

2. Meanwhile, heat oil in a large skillet. Add corn and stir-fry until it begings to brown. Add 2/3 c green onions and salt; cook for 2 minutes. Add corn to skillet. Gently stir in tomatoes and beans.

3. Combine lime peel, lime juice, sugar, cumin, and pepper in a small bowl. Whisk in remaining T of olive oil until blended. Pour over quinoa mixture; toss lightly to coat. Sprinkle with remaining 1/3 c green onions. Serve warm or chilled.

1 14-oz firm tofu, drained and cut into 1″ cubes
1 medium red onion, sliced
2 t canola oil
2 t toasted sesame oil
1/4 t salt
1/4 t freshly ground black pepper
1 T tahini
1 T soy sauce
2 t pure maple syrup
1 t cider vinegar
3 c sugar snap peas, trimmed
1 T sesame seeds

1. Preheat oven to 450.
2. Toss tofu, onion, canola oil, sesame oil, salt and pepper in a large bowl. Spread on a large baking sheet and roast until the tofu is lightly golden on top and onions begin browning in spots, about 15-20 min.
3. Whisk tahini, soy sauce, maple syrup, and vinegar in a small dish until combined.
4. Remove tofu from over, add snap peas, and drizzle with the maple sauce. Stir to combine. Sprinkle with sesame seeds. Return to the oven and continue roasting until the peas are crisp-tender, about 8-12 minutes. Makes 4 servings.

2 c water
1 c diced carrots
1/2 c red lentils, rinsed and picked through
1/2 t salt
1 c raw cashews
2 T oil, divided
1 medium onion, chopped
1 clove garlic, minced
1 T curry powder
1 c bread crumbs (more may be needed)
freshly ground black pepper, to taste
6 buns or pita bread, plus lettuce, tomato, and vegan mayo

1. Combine water, carrots, lentils, and 1/2 t salt in a saucepan. Bring to a boil. Reduce the heat to low and cover and simmer until the lentils are tender and broken down (about 12-15 minutes). Drain in a colander, pressing out excess liquid. Transfer to a bowl and cool to room temperature, about 20 minutes.
2. Meanwhile, toss the cashews in a small dry skillet over medium-low heat or in the toaster oven until golden and fragrant. Let cool completely.
3. Heat 1 T of the oil in a large skillet. Add the onion and saute until softened, about 7 minutes. Add the garlic and curry powder and stir for another minutes. Remove from heat and let cool.
4. Place the cooled cashews in a food processor and pulse until finely chopped. Add the lentils and the onion mixture; pulse until the mixture is cohesive but still somewhat textured. Transfer to a bowl and add enough bread crumbs to create a consistency that enables you to form cohesive patties. Season with salt and pepper to taste. With moist hands, form the six 1/2″ thick patties. (At this point, you can refridgerate the patties until needed, as my mother did.)
5. When you are ready to serve the burgers, heat 1 T oil in a large skillet over medium heat and cook the patties until evenly browned and heated through (about 4 minutes per side). Serve on a bun or in a pita with your favorite burger condiments.

1 lb sweet potatoes, peeled and chopped
1 c red lentils, picked over and rinsed
1/2 c dried apricots, quartered
1/4 c chopped onion
1/4 to 1/2 t Thai red chili paste
4 c vegetable broth
3/4 c light coconut milk
1/2 t salt
1/2 t ground black pepper
chopped cilantro (optional)
4 T pomegranate juice or seeds (optional)

1. Place sweet potatoes, lentils, apricots, onion, chili paste, and broth in a large soup pot. Bring to a boil, then reduce to low heat, cover, and simmer until the lentils start falling apart (around 25 minutes). Let soup sit uncovered for 10 minutes.
2. Add coconut milk. Using a blender, puree soup until smooth. Stir in salt and pepper.
3. Serve garnished with cilantro and pomegranate if you desire (my mother skipped this step, and the soup was still delicious). Makes 6 servings, and freezes well.