Ingredients:

4 Red, Yellow, OR Orange Bell Peppers; cut in half

1 Zucchini, diced

½  cup Onion, diced

3 cloves Garlic, minced

1 cup Mushrooms, diced

1 lb. Ground Beef, Turkey OR Textured Soy Protein

2 cups Small Pasta OR Brown Rice

2 cans Organic Tomato Sauce

Fresh Mozzarella cheese, sliced

2 tbsp. Olive Oil

Add: Oregano, Parsley, Salt and Pepper

Steam Peppers until softened. Meanwhile, sauteé Zucchini, Onion, Garlic and Mushrooms until softened. Add Meat OR Soy Protein until browned. Meanwhile, also, cook pasta OR rice. Mix into vegetables and meat and add Tomato sauce and spices. Once Peppers are softened, arrange in a baking dish. Stuff with veggie, pasta, meat mixture. Top with slices of cheese and bake at 350 for 30 minutes or until cheese is melted.

Ingredients:

Olive Oil

1 Zucchini, diced

4 Mushrooms, diced

1 Red Bell Pepper ,diced

½ cup Onion, diced

2-3 cloves Garlic, diced

2, 32 oz. cans of Chunky Tomato Sauce

1 jar Tomato Paste

1 can Cannellini Beans

2 tbsp. Hemp Seeds

Add: Garlic, Parsley, Rosemary, Salt and Pepper

Heat Olive Oil in a large saucepan. Add the diced vegetables and sauteé until softened. Add the Tomato Sauce and fill one can with water. Bring to a boil. Add the Tomato Paste and lower the heat. Simmer for 15 minutes and add the Beans, Hemp Seeds and spices. Continue cooking for 20 more minutes and serve warm over pasta, rice or polenta.

Ingredients:

1 head of Cabbage

1 lb. Ground Turkey (Modification: Beef or Textured Soy Protein if you prefer)

1 cup Brown Rice

1 Red Bell Pepper, diced

1/2 cup Red Onion, diced

1 Zucchini, diced

4 Mushrooms, diced

2-3 large cloves Garlic, minced

1 can Organic Tomato Sauce

1 cup Spaghetti Sauce

Fresh Mozzarella cheese

Add: Basil, Oregano, Parsley, Rosemary, Salt and Pepper

Sauteé the vegetables in a frying pan. Meanwhile, cook the rice per the package instructions. Once the vegetables have softened, add the turkey. Sauteé meat until cooked (no pink). Meanwhile, pull off large slices of Cabbage and steam until softened. Add the Tomato Sauce and spices to the meat and vegetables. Once the rice is done, mix into the meat and vegetable mixture. Stuff each Cabbage Leaf with the mixture, roll up, and place in a large glass baking dish. Top each Stuffed Cabbage with Spaghetti Sauce and slices of Mozzarella cheese. Bake at 350 degrees for 30 minutes. Cover for the first 20 minutes with foil and then remove the foil for the last ten minutes to brown the cheese. Serve while hot.

Ingredients:

1 block Firm Tofu OR Chickpeas (Modification: Chicken or Shrimp)

1/4 cup Olive Oil

1/2 cup Onion, diced

2-3 large Cloves Garlic, minced

1 cup Broccoli, diced

1 Bell Pepper (color of your choice), diced

8-10 Baby Carrots, diced

1 cup Cabbage, shredded

4-5 Mushrooms, diced

1 cup Brown Rice OR Rice Noodles

Add: Soy sauce, Ginger, Szechuan Sauce and your favorite stir fry sauce (I use Teriyaki stir fry sauce). 

Press Tofu between two plates to drain some of the liquid (if using). Meanwhile, heat the Olive Oil in a large wok (Stainless wok brings out more iron in the food). Dice into small square pieces. Cook in the Olive Oil until browned. Cook the brown rice or noodles per the package instructions. Once tofu is browned, remove from wok and cook the vegetables until softened. Add the Tofu back in and add the Soy Sauce, Ginger and other desired sauces. Serve over Brown Rice or Noodles.

Ingredients:

8 oz. firm tofu, cubed

¼ cup celery, diced

¼ cup carrot, diced

1 tbsp. red onion, diced

1 tbsp. jalapeno pepper, diced (optional)

¼ cup avocado mayonnaise

1 tbsp. spicy mustard

Add: Garlic powder, salt and pepper to taste

Mix all ingredients together. Put between toast with cucumber, tomato and arugula OR serve on crackers.

Modification 1: Curried Tofu Salad

Skip the mustard and add a diced apple, raisins, walnuts, curry powder, ginger powder, and cayenne powder to taste.

Modification 2: Waldorf Tofu Salad

Skip the celery, carrots, onions and jalapeños and use grapes, apples, and walnuts instead.