Tomato and Squash Curry with Yellow Split Peas

by Soundly Vegan

-1 medium onion, thinly sliced
-10 oz squash, cubed (2 cup’s worth, cooked or raw)
-16.5 oz chopped tomatoes
-1/2 cup split yellow peas
-4-6 tablespoon red curry paste
-2 cups vegetable stock
-1 – 15 oz can lite coconut milk
-red pepper flakes, to taste
-coconut oil, for sautéing the onions

* Optional – freshly shredded herbs, for garnish (basil, cilantro and parsley are all good options)

Sauté the onion in coconut oil over medium heat until softened. Add in the curry paste and red pepper flakes and cook for a couple of minutes, spreading the paste evenly over the pan so that it’s all exposed to the heat.

Add the coconut milk and whisk the paste into it. Add the peas, tomatoes, squash and vegetable stock. Cook at a low simmer until the peas [and squash, if added raw] are soft.

If the curry becomes too thick, you can easily thin it out with some additional stock.

Sweet Potato Quinoa Cakes

by Meredith Terranova

-1 large sweet potato, baked and mashed
-¾ cup apple juice-sweetened dried cranberries, coarsely chopped
-1 cup Lundberg Rice Jubilee Mix
-1 cup quinoa

Preheat oven to 375 F. Cook the rice and quinoa according to directions. Combine the mashed sweet potato, quinoa, rice and cranberries. Form into cakes and place on a sprayed cookie sheet. Bake each side for 8 minutes.

Photo credit: Gail

Spicy Collard Greens

by Tracye McQuirter, author of “By Any Greens Necessary”

-2 tablespoons extra virgin olive oil
-4 or 5 cloves garlic, peeled and minced
-1 bunch collard greens, bottom stems removed
-1/4 halved sun-dried tomatoes (7-10 tomatoes)
-1 tablespoon Bragg Liquid Aminos
-dash cayenne pepper

Heat the olive oil in a skillet. Add the garlic and saute until translucent.

Cut the collards lengthwise into strips. Add the collards to the skillet, stirring to make sure all the strips are coated.

Cover and let the collards break down, 5-10 minutes. Add the tomatoes and seasonings, stir and cook for another 5 minutes.

Photo credit: roboppy

Oraweo

by Bryan Au

-2 cups raw organic sunflower seeds (you can substitute ground raw organic golden flax seeds)
-5 tablespoons carob powder
-5 tablespoons coconut nectar
-1/2 cup of organic raw extra virgin coconut oil
-small cookie cutters (optional, you can use your hands)

Put the sunflower seeds into the blender. Blend until seeds become a powder and put in a large bowl. Mix in the carob powder by hand until well coated. Blend in the coconut nectar by hand until evenly mixed and a “dough” consistency.

Using your hands, roll small balls and flatten into cookie shapes. Make sure they are well compacted.

Add desired amount of “creamy filling,” which is the coconut oil,  between two of the “cookies” and enjoy.

Fresh Papaya Salsa

by Nourishing Meals

-3 cups diced fresh papaya
-2 cups cherry tomatoes, halved (optional)
-1/2 cup chopped cilantro
-3 to 4 green onions, thinly sliced into rounds
-1 jalapeno pepper, seeded and finely diced
-1 to 2 limes, juiced
-dash extra virgin olive oil
-1/2 teaspoon Herbamare or sea salt

Toss all ingredients together in a bowl. Let sit for about 10 minutes before serving to let the flavors mingle.