Jamaican Spiced Black Bean Burgers
Serves: 6
Difficulty: Easy
Prep time: 8 minutes
Cook time: ~10 minutes

These burgers are so easy and taste so great, you’ll be making them for breakfast, lunch and dinner!

2 tablespoons olive oil
2 1/4 cups chopped onion
3 cloves garlic, minced
1 habanero pepper, chopped
1 1/2 tablespoons grated fresh ginger root
1 teaspoon salt
3/4 teaspoon ground allspice
3/4 teaspoon ground nutmeg
2 1/4 cups cooked (or two 14.5 oz cans) black beans, rinsed and drained
2 1/4 cups cooked long-grain white rice
2 1/2 cups dry bread crumbs
6 hamburger buns, split

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add onions and garlic; cook and stir for a few minutes. Mix in the habanero pepper and continue cooking until tender. Remove from the heat and transfer to a bowl. Pour in the beans, rice and bread crumbs. Season with ginger, salt, allspice and nutmeg. Mix thoroughly using your hands. Form into 6 patties. Heat the remaining oil in a large skillet over medium-high heat (you can use the same one). Fry the patties until golden on each side, about 10 minutes total. Serve on buns with your favorite toppings.

Notes
Too spicy? Try a jalepeno or even a green pepper diced very small.
Substituting other types of rice would be nice. Try brown, jasmine, basmati, etc…
If you don’t have any fresh ginger, try using ground, but reduce the amount by half.

Scookies (Scones)
Serves: ~12
Difficulty: Easy
Prep time: 8 minutes
Cook time: ~10 minutes

Who doesn’t love scones with tea? Enjoy these with jam and some Earl Grey!

2 cups all-purpose flour
3/4 cup white sugar
4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup margarine
1/2 cup soy, rice, or nut milk, any variety (sweetened, vanilla, unsweetened, etc.)

Preheat the oven to 400 degrees. Grease a baking sheet, or line it with parchment paper. Sift the flour, sugar, baking powder and salt into a large bowl. Cut in margarine until the mixture is the consistency of large grains of sand or cornmeal. Stir in any additional ingredients (cranberries, lemon zest/juice, poppy seeds, etc.). Gradually stir “milk” into the dry ingredients until the batter is moistened, but still thick like biscuit dough. You may not need all of the liquid. Place batter in 1/4 cup sized amounts onto the greased baking sheet or roll out the dough and cut into more traditional wedge shapes. Bake for 10 to 15 minutes in the preheated oven, until golden.

Notes
If you like a less muffin-like scone, reduce the liquid used in the recipe.
Keep a watchful eye while baking; the undersides of these scones may burn. Lower the baking temperature to 350-375 degrees if your oven runs a bit warmer than most.

Other tasty scone additions:
The juice and zest of one lemon and two tablespoons poppy seeds.
One teaspoon vanilla and a handful of pecans.
For a super chocolaty scone, use chocolate soy milk instead of plain, add one tablespoon of cocoa powder and a handful of chocolate chips.
Half a cup of blueberries (fresh or frozen).
The juice and zest of one orange and a handful of dried cranberries.

Easy Minestrone
Serves: 4-5
Difficulty: Easy
Prep time: 8 minutes
Cook time: 30-40 minutes

Great soup is at your fingertips! Give this recipe a try for an extremely healthy and hearty meal.

2 medium carrots, chopped
1 celery rib, thinly sliced
1 small onion, chopped
1 garlic clove, minced
2 teaspoons vegetable oil
3 cups water or veggie broth
1 can, 14.5 oz, stewed or diced tomatoes, undrained
1 can, 14.5 oz, kidney beans, drained and rinsed slightly
¾ tsp dried basil
1 cup spinach, fresh or frozen
2/3 cup cooked pasta, any shape
salt and pepper to taste

In a saucepan, sauté carrots, celery, onion and garlic in oil for 5 minutes. Add water/broth, tomatoes, and beans; bring to a boil. Reduce heat. Simmer, uncovered, for 20-25 minutes or until vegetables are tender. Stir in spinach, macaroni and pepper; heat through.

Notes
Sauté one cup chopped cabbage with the carrots, celery and onion for some added texture and fiber.
Italian stewed tomatoes would add a nice layer of flavor.
This soup would be great with or without the pasta; for even more fiber, try using a whole-wheat variety.
If available in your area, you can try substituting edamame (green soy beans) instead of the kidney beans.

Apple Crisp
Serves: 6
Difficulty: Easy
Prep time: 8 minutes
Cook time: 30-40 minutes

4 cups sliced apples
1 teaspoon ground cinnamon
1/2 cup water
1 cup white sugar
1/2 cup vegan margarine
3/4 cup all-purpose flour
1/2 cup oats (optional)

Preheat oven to 350 degrees F (175 degrees C). Grease an 8×8 inch baking dish. Place apples in prepared dish. Sprinkle with cinnamon. Pour water over all. In a bowl, cream together sugar and butter. Blend in flour. Sprinkle mixture evenly over apples. Bake in preheated oven 30 to 40 minutes, until apples are tender and crust is golden.

Notes:
You can use apple pie spice or a touch of nutmeg for flavor.
You can make individual servings by splitting up the ingredients into ramekins; just bake for about 25 minutes.
Try adding raisins or dried cranberries to the apples for more sweetness and texture.
If you like nuts, try adding some chopped walnuts or almonds to the topping.