CHICKPEA SEITAN FRIED RICE

SERVES 2 PORTIONS

1 cup jasmine rice

1 cup Pressure Cooker Tender Patties

1 425g (15oz) can chickpeas, drained and rinsed

3 tbsp tamari

3 tbsp maple syrup

1⁄4 tsp ground ginger

2 tbsp coconut oil

2 carrots, peeled and diced small

1 clove garlic, minced

Green onions, sliced, for garnish

NUTRITIONAL VALUES

Calories: 1406kcal
Fat: 29.3g (14.4g S.Fat)
Carbs: 229.3g
Protein: 61.7g
Sugar: 44.1g
Sodium: 1632mg

METHOD

In a medium saucepan, combine the rice and 2 cups of water. Bring to a boil, cover, and cook for 20 minutes, or until the water has been absorbed and the rice is tender. Place aside.

In a food processor, pulse the seitan a few times to make small pieces. Place in a small bowl.

Add the chickpeas to the food processor and pulse three or four times to make small pieces.

Set aside the tamari, maple syrup, and ginger in a small bowl.

Heat the oil in a large skillet over medium-high heat. Fry the carrots for 5 to 10 minutes, flipping with a spatula. Reduce the heat as needed to keep the carrots from burning. Cook for 1 minute after adding the garlic. Continue to sauté the rice, prepared chickpeas, and seitan until the seitan begins to brown. Continue stirring and flipping with a spatula to incorporate all of the sauce and to slightly cook it.

Garnish with the sliced green onions and serve.

ROASTED ROOT VEGETABLE SALAD BOWL

SERVES 2 PORTIONS

FOR THE ROASTED VEGETABLES

1 sweet potato, peeled and chopped into bite-size pieces

1 parsnip, peeled and sliced into 1⁄4- inch rounds

2 carrots, peeled and sliced into 1⁄2-inch rounds

2 tbsp extra virgin olive oil

1⁄2 tsp salt

FOR THE TAHINI DRESSING

1⁄4 cup tahini

1 tbsp maple syrup

1 tbsp lemon juice

1 clove garlic

1⁄4 tsp salt

Pinch of ground black pepper

3 tbsp water

FOR THE ASSEMBLY

1⁄4 cup diced red onion

1⁄2 cup chopped red cabbage

255g (9oz) baby spinach

1⁄4 cup raw shelled hempseed

1 tbsp chia seeds, black or white

NUTRITIONAL VALUES

Calories: 1010kcal
Fat: 10.3g (10.2g S.Fat)
Carbs: 2.9g
Protein: 50g
Sugar: 2.6g
Sodium: 120mg

METHOD

ROASTED VEGETABLES:
Preheat the oven to 375°F (190°C, or gas mark 5).

Keep the sweet potatoes, parsnips, and carrots separate on a baking sheet. Drizzle the oil over the top and toss lightly, keeping the vegetables separate. Season with salt. Bake for 30 to 35 minutes, or until a fork can be inserted and they can be pierced. Place aside.

TAHINI DRESSING:
In a blender, combine all of the dressing ingredients and blend until smooth.

ASSEMBLY:
Assemble the salad bowls by putting half of the spinach in the bottom of each bowl. Arrange the remaining vegetables and hempseed in a circle around the bowl's edge. Half of the dressing should be poured into the center of the vegetable round. Chia seeds should be sprinkled on top.

CHICKPEA SALAD CROSTINI

SERVES 4 PORTIONS

1 baguette, cut into 12 slices

2 tbsp extra virgin olive oil

1 425g (15oz) can chickpeas, drained and rinsed

1 425g (15oz) can black beans, drained and rinsed

1 227g (8oz) can corn, drained, and rinsed

1 4-ounce can black olives, drained and sliced

1 tbsp fresh lime juice

2 tsp flaxseed meal

1 tsp ground cumin

1⁄4 tsp chili powder

1⁄4 tsp onion powder

1⁄4 tsp salt

Fresh thyme, for garnish

NUTRITIONAL VALUES

Calories: 586kcal
Fat: 10.2g (2g S.Fat)
Carbs: 112.2g
Protein: 9.2g
Sugar: 81.1g
Sodium: 167mg

METHOD

CROSTINI TOASTS:
Place the bread slices on a baking sheet and set aside. Brush each slice of bread lightly with oil. (The new silicone brushes are excellent for this, and they are very easy to clean.) Preheat the broiler for the baking sheet. Nothing else should be done. Just stand there and keep an eye on the bread to make sure it doesn't burn. It only takes a few minutes. Remove the sheet from the oven when the toasts are lightly browned. You can make these ahead of time and store them in the fridge for later use.

TO ASSEMBLE:
Combine all the remaining ingredients, except the thyme, in a large mixing bowl.

Just before serving, top each toast with the chickpea mixture. Garnish with fresh thyme, if desired.

PROVENÇALE TOFU SALAD SANDWICHES

SERVES 6 TO 9 PORTIONS

1 1⁄2 tsp neutral-flavoured oil

1 pound (454 g) (16oz) super firm tofu, cut into 1⁄4-inch (6 mm) cubes

1 1⁄2 tsp vegan Worcestershire sauce

1⁄2 cup (112 g) (4oz) vegan mayonnaise

3 tbsp (30 g) (1.1oz) minced red onion

1⁄4 cup (30 g) (1.1oz) coarsely chopped toasted walnuts

3 tbsp (11 g) (0.39oz) minced fresh parsley

2 tbsp (13 g) (0.46oz) minced pitted kalamata olives

1 tbsp (4 g) (0.14oz) minced soft or oil-packed (rinsed and patted dry) sun-dried tomatoes

1 tbsp (15 ml) white balsamic vinegar

1 tbsp (15 ml) fresh lemon juice

2 tsp minced capers

1 large or 2 small cloves of garlic, grated or pressed

1⁄2 tsp herbes de Provence or

1⁄4 tsp red pepper flakes

White or black ground pepper

Salt

12 to 18 slices of vegan sourdough bread or favourite vegan bread, toasted

Favourite vegan pesto, as needed

NUTRITIONAL VALUES

Calories: 795kcal
Fat: 69.5g (10.5g S.Fat)
Carbs: 29.6g
Protein: 12.3g
Sugar: 1.7g
Sodium: 486mg

METHOD

Heat the oil in a large skillet over medium-high heat. Cook until the tofu is lightly browned, about 6 minutes, stirring frequently. Stir in the Worcestershire sauce and cook for another 2 minutes. Remove from the heat and set aside to cool.

Combine the mayonnaise, onion, walnuts, parsley, olives, sun-dried tomatoes, vinegar, lemon juice, capers, garlic, herbes de Provence, red pepper flakes, and pepper in a large mixing bowl. Mix in the cooled tofu with the mayonnaise. If necessary, adjust the seasonings. Refrigerate for at least 3 hours, or overnight, to allow the flavours to combine.

Apply a thin layer of pesto to each slice of bread. 13 cup (60 g) tofu salad, or as much as will fit on a slice of bread, spread evenly on a slice of bread. Be careful not to overdo it, or the tofu cubes will fall out as you eat. Place a second slice of bread on top. Repeat until you've used up all your ingredients.

The yield varies according to the size of the sliced bread. Salad leftovers can be kept in an airtight container in the refrigerator for up to 4 days.

RECIPE NOTES

The benefit of super firm tofu is that it reduces prep time: there is no need to press it, so it wastes less paper towels if you don't have one of those fancy tofu presses. (However, if you can only find extra-firm tofu, that will suffice.)

JERK TEMPEH SALAD

SERVES 6 PORTIONS

8 ounces (227 g) tempeh, simmered

1⁄2 cup (80 g) (2.8oz) chopped red onion

1 scotch bonnet or habanero pepper, stem and seeds removed

3 tbsp (45 ml) olive oil, divided

2 tbsp (30 ml) vegetable broth

1 tbsp (15 ml) fresh lime juice

1 tbsp (20 g) (0.71oz) pure maple syrup

1⁄2 inch (1.3 cm) piece fresh ginger root, peeled

3 cloves garlic

1⁄4 tsp fine sea salt

Pinch of ground black pepper

Non-stick cooking spray

1⁄4 cup plus 2 tbsp (68 g) (2.4oz) chopped fresh mango

1⁄4 cup (36 g) (1.3oz) chopped red bell pepper

3 tbsp (18 g) (0.63oz) chopped scallion

2 tbsp (15 g) (0.53oz) minced celery

1 tbsp (9 g) (0.32oz) minced jalapeño, or to taste

2 tsp minced fresh thyme

1⁄3 cup (75 g) (2.6oz) vegan mayonnaise, more if needed

1 tsp red wine vinegar

NUTRITIONAL VALUES

Calories: 190kcal
Fat: 13.8g (10.4g S.Fat)
Carbs: 16.4g
Protein: 2.4g
Sugar: 3.1g
Sodium: 7mg

METHOD

Cut the tempeh into 1/2-inch (1.3-centimeter) cubes.

In a small blender, combine the onion, scotch bonnet, 1 tbsp (15 ml) olive oil, broth, and black pepper. Blend until completely smooth. Fill a shallow container halfway with marinade. Add the tempeh cubes to the marinade and toss to coat. Stir the cubes every now and then. Marinate in the refrigerator for 12 hours or up to 2 days, covered.

Preheat the oven to 400°F (200°C, or gas mark 6). Cooking spray a 9 x 13 inch (22 x 33 cm) glass baking dish.

Fill the baking dish halfway with tempeh and marinade. Bake for 15 minutes before removing from the oven. Return the tempeh to the oven for 30 minutes more, or until slightly crisp, and stir in the remaining 2 tbsp (30 ml) olive oil. Allow the tempeh to cool completely before proceeding.

In a medium-sized mixing bowl, combine the tempeh and remaining ingredients. Stir well, cover, and place in the refrigerator for at least 30 minutes or up to 2 days before serving. When ready to serve, add more mayonnaise if desired, and taste and adjust the seasonings.