Pineapple Curry Pizza

Here's a really good curry sauce that goes onto your favorite pizza crust!  (We like to spread some garlic butter on the crust before we put any toppings on.)

1/2 small onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped
1 can diced tomatoes (with juice)
1 can pineapple tidbits (drained, keep the juice)
1 T curry powder
1 t ginger
1 1/2 T cumin
3/4 T basil
1/2 T cinnamon
1 large baked potato, chopped
salt and pepper to taste
cilantro to taste
parmesan/romano cheese

Saute onions and garlic in olive oil.  Add spices and 1/2 can of liquid from the tomatoes and about 1/4 cup pineapple juice to make a sauce.    Stir in potatoes, bell peper, rest of tomatoes and salt and pepper.  Simmer a few minutes to blend flavors.

Spread sauce on pizza crust, top with pineapple, cilantro and cheese.

Baked Potato Soup

Serves 6

3 med. red potatoes

1/2 onion, diced

2 T flour

4 c. vegetable broth

2 c water

1 1/2 c instant mashed potatoes (more or less depending on desired consistency)

1 t salt

3/4 t pepper

1/2 t basil

1/4 t thyme

1 c almond milk (or soy milk)

Bake potatoes at 400 for 1 hr.

saute onion in oil or butter.  Add flour, stir to make a roux.  Add stock, water, instant potatoes, spices.  Bring to boil and simmer 4 min.  

Cut cooled baked potatoes & scoop out insides.  Chop and add to soup, add milk.   Bring to boil, simmer 15 min until thickened.  

* I like to use almond milk in soups and such.  Soy milk, even regular, is too sweet and leaves an after taste.  However, when making breads, desserts, etc, soy milk works fine!

Bean Salad

We eat this in place of tuna or chicken sandwiches.

Serves 3

1 can garbanzo beans

1/2 bunch green onion, chopped

1-2 celery, chopped

3ish T veganaise

1 whole pickle, diced

dash garlic powder

dash salt

Mash beans in a bowl.  Add remaining ingredients. 

Lentil Pot Pie

This is the best pot pie I have ever tasted.  Even Bob, who hates pot pies, liked it!  It's a bit time intensive, but definitely worth it!

Serves 6-8

3/4 c dry lentils

1 c sliced carrots

1 c frozen peas

1/2 c sliced celery

1 potato chopped

1/2c chopped onion

1/3 c flour 

1/2 t salt

1/4 t pepper

1/2 t rosemary

1/2 t sage

1/2 t oregano

1/2 t garlic powder

2 1/3 c vegetable broth

1 c almond milk

2 9" pie crusts

In sauce pan, combine lentils, carrots, peas, celery, potatoes.  Boil 15 min.  Set aside.  

In other sauce pan, saute onions; stir in flour and all spices.  Slowly stir in broth and milk.  Simmer until thickened.

Place lentils in bottom of pie crust, pour hot liquid mixture over.  Cover with top crust, seal edges.  Cut slits in top.  Bake at 425 for 30-35 min. until golden brown and bubbly.

* I like to use almond milk in soups and such.  Soy milk, even regular, is too sweet and leaves an after taste.  However, when making breads, desserts, etc, soy milk works fine!

Somen

This is a Hawaiian noodle salad that is perfect for the summer time.  Best served cold.

Serves 6

1 pkg Somen noodles

1 cucumber, chopped

1 pkg extra firm tofu, chopped

3 stalks green onions, chopped

1 c chopped cabbage

Sauce:

1/3 c oil (mostly vegetable oil with a bit of sesame oil for flavor)

4 T sugar

5 T vinegar

5 T soy sauce

Boil somen noodles for about 3 minutes, drain and refrigerate.  Mix sauce ingredients together, tayloring it to personal taste.  Top noodles with sauce and remaining ingredients.

*Somen noodles can be found in the Asian section of most grocery stores.

Lettuce Wraps

Serves 6

Rice mixture:
1 1/2 c rice
1pkg extra firm tofu
1/2 cucumber, chopped
1 red bell pepper, chopped
1/4 c peanuts, chopped
2 stalks green onions, chopped
cilantro to taste
1 T mayo/veganaise
lettuce

Sauce:
soy sauce
sugar
rice vinegar
sesame oil

Cook rice.  Fry tofu.  Mix all ingredients together.  Mix sauce ingredients.  Serve rice mixture in lettuce, drizzle sauce on top.  Or just skip the lettuce.