Rosemary Vegetables with Lentils and Beans

Rosemary Vegetables with Lentils and Beans

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INGREDIENTS

• 1 can diced tomatoes, drained
• 1 can black beans, rinsed and drained
• 1 can green beans, drained
• 2 handfuls dry green lentils
• 2 handfuls frozen peas
• 1 handful frozen corn
• chicken broth
• rosemary seasoning mix

DIRECTIONS

1. Mix tomatoes, black beans, and green beans together in a medium saucepan over medium heat. Bring to a simmer.
2. Add lentils and simmer covered over low heat until tender. Stir periodically. If too dry, add broth.
3. Stir in peas and corn. Season with rosemary mix. Serve.

Tofu, Kale & Pesto Quinoa

Tofu, Kale & Pesto Quinoa

Recipe Courtesy of 101cookbooks.com

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INGREDIENTS

• a splash of extra-virgin olive oil
• a pinch of fine grain sea salt
• 1 shallot, minced (I used 2)
• 3 cups cooked quinoa (To make: one cup dry red quinoa in 2 cups water)
• 1 cup corn, fresh or frozen (Go fro. Make your life easier.)
• 1 1/2 cups kale (I used one bunch. I love the stuff.)
• 2 cups extra-firm nigari tofu, browned in a skillet a bit (Did not use nigari.)
• 1/3 cup pesto (I used about 1/2 cup because of the extra kale.)
• 1/3 cup pumpkin seeds, toasted
• 1/4 cup roasted cherry tomatoes (I used about 1 cup.)

DIRECTIONS

1. In a big skillet or pot heat the olive oil and salt over medium-high heat.
2. Stir in the shallot and cook for a minute or two.
3. Stir in the quinoa and corn and cook until hot and sizzling.
4. Stir in the kale and then the tofu, cooking until tofu is heated through.
5. Remove the skillet from heat and stir in the pesto and pumpkin seeds.
6. Mix well so the pesto is spread throughout.
7. Turn everything out onto a platter and top with the cherry tomatoes.

Applesauce Cornbread

Applesauce Cornbread

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INGREDIENTS

• 1 cup white whole wheat flour
• 1 cup yellow cornmeal
• 2 tablespoons flax meal
• 1/3 cup sugar
• 1 teaspoon salt
• 3 1/2 teaspoons baking powder
• 1/4 cup egg substitute
• 1 cup lowfat buttermilk
• 1/3 cup unsweetened applesauce
• 1/2 cup frozen corn kernels (also great with chopped sundried tomatoes)

DIRECTIONS

1. Preheat oven to 400 degrees F. Spray or lightly grease a 9-inch square pan.
2. In a large bowl, combine flour, cornmeal, sugar, salt, flax meal, and baking powder. Stir in egg substitute, buttermilk, applesauce, and add-ins until well combined. Pour batter into prepared pan.
3. Bake in a preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.