5medium carrotsscrubbed and cut into 1/4 inch slices
4cloves garlic2 coarsely chopped and 2 minced
3sprigsfresh oregano
1/2tspsalt
8ozvegan ground meat
2 1/2tbspolive oil
2bunchesbaby bok choy
1/3cupdry white wine
2tbsplemon juice(juice of 1/2 medium lemon)
1/3cupfreshly grated Parmesan cheeseoptional
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Instructions
Rinse beans and add to pot with 3 cups water and salt. Bring to boil. Reduce heat to simmer. Add 1 chopped carrot, chopped garlic cloves and 2 sprigs of oregano. Cook for 1-2 hours until beans reach desired tenderness. Drain beans, saving 1/4 cup broth.
Trim off root end of bok choy. Coarsely chop leaves and cut stalks into 1/4 inch pieces.
In large skillet, heat 2 tbsp oil over medium high temperature. Stir fry crumbled vegan meat for 3-5 minutes until browned and set aside.
Add remaining oil and stir fry carrots and bok choy stalks for 5-7 minutes until tender but crisp. Add bok choy leaves, garlic and 1/4 cup wine. Cook for 2-5 minutes.
Stir in vegan meat, beans, chopped oregano, remaining wine and bean broth. Reduce heat and simmer for 3 minutes. Stir in lemon juice.
Sprinkle with Parmesan cheese and garnish with lemon and oregano sprig.
1cupdried black beans(or 1 15 oz can, rinsed beans)
1smallonionchopped and divided in half
2clovesgarlicminced
1/2tspsalt(to taste)
1tbspminced or grated ginger
2tbspolive oil
1tbspminced or grated turmeric
3/4tspground allspice
1/4tspGround black pepper
1mediumorangejuiced (about 1/3 cup)
1/4cup green pepperchopped
1/4cupred, yellow and/or orange pepperschopped
1tbspcooking sherry, dry
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Instructions
Rinse dried beans and place in pot. Add water, allowing enough to cover beans with 2 inches. Add garlic, ginger, onions and salt.
Bring to boil over high heat. Boil for 2 minutes. Reduce heat to simmer, cover and cook for about 2 hours, stirring occasionally. Cook till desired tenderness is reached. Older beans will take longer.
Once beans are cooked, remove from heat.
Sautee remaining onions, peppers, turmeric, black pepper, and allspice in olive oil over medium high heat for about 2 minutes until onions are translucent.
Strain beans and add to sautee along with orange juice and sherry. Stir to heat evenly.
In a large bowl, combine all ingredients except brussels sprouts and mix well.
Trim stems from brussels sprouts and cut them in halves or if large, cut in quarters. Add to marinade and toss to thoroughly coat them.
Marinade for 2-4 hours, tossing occasionally.
Preheat oven to 400 degrees.
Transfer to baking sheet, arranging in a single layer and bake for about 35 minutes, checking and flipping them every 12 minutes until browned and loose leaves are crispy.
Combine all ingredients and whisk until cornstarch is completely mixed into sauce.
Two or three minutes before your stir fried ingredients are done, gradually add desired amount of mixed sauce, and continuously stir until sauce is heated through and looks shiny.
1tbspAsiago, Parmesan or other dry cheesefreshly grated (optional)
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Instructions
Preheat oven to 425 degrees
Lay beans out on baking sheet and drizzle oil over them. Season with thyme, salt and pepper. Toss the beans to coat them evenly. Spread in a single layer.
Place on a rack in the lower third of oven. Bake 10 minutes then flip the beans, sprinkle with garlic and bake 5 more minutes until softened and browned.
Cut ends from cucumbers, slice in half vertically and scoop out seeds. Cut into 2 inch sections lengthwise and then into 1/4 inch sticks. Set aside.
Prepare sauce and set aside.
Heat wok or pan over medium high heat. Add oil. When hot, add garlic and ginger and stir-fry 20 seconds. Add shrimp and stir-fry for 3 minutes. Remove from pan and add cucumbers and onions. Stir-fry for 1 minute. Add shrimp and sauce to pan. Bring to a boil, increasing heat if necessary. Stir until sauce thickens and you're done!
