Mushroom Risotto
Serves: ~6
Difficulty: Easy
Prep Time: 10 minutes
Cook time: 40-50 minutes

6 cups veggie broth
3 tablespoons olive oil
1/2 to 1 pound portobello mushrooms, thinly sliced
1/2 to 1 pound white mushrooms, thinly sliced
2 shallots or a small onion, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine (optional)
sea salt to taste
freshly ground black pepper to taste
3 tablespoons finely chopped chives
2-4 tablespoons vegan margarine (optional)

Warm the broth over low heat. In a large saucepan over medium-high heat, sauté the mushrooms in 2 tbs of olive oil until they are soft. Remove from heat and set aside. Add one tbs olive oil to a large skillet (it can be the same as used for the mushrooms) and cook the shallots for 1 minute. Add the rice, stirring to coat with oil, about 2 minutes. When the edges of the rice have become translucent, pour in the wine (optional), stirring until it is fully absorbed. Add the broth in 1/2 to 1 cup measurements and cook until the liquid is absorbed. Continue adding broth in this manner until the liquid is absorbed and the rice is cooked, about 30 minutes Remove from heat. Stir in the mushrooms, chives, salt, pepper, and vegan margarine.

Notes
Stir or shake the pan regularly in the beginning – every minute or so. Constant stirring is more important toward the end of the cook time.
Use any kind of mushroom that you like, adjusting the amounts for your taste.
Try this recipe with artichokes and spinach, asparagus and mushrooms, etc… but limit the added ingredients to two.
This is pretty creamy even without the added margarine.
If you feel that the rice is not yet done but you’ve run out of broth, use hot water to make up the difference.

Epic Strawberries
Serves: ~4
Difficulty: Easy
Prep Time: 15 minutes

This recipe brings out so much flavor from the berries. So good, you may not want to share!

1 pound fresh strawberries, halved, quartered or sliced
2 tbs brown sugar or other sweetener
1 tbs balsamic vinegar
1/4 freshly ground black pepper

In a large bowl, toss the berries with the sugar and let sit for 10 minutes. In a small bowl, mix together the vinegar and pepper. Drizzle over the berries and toss to coat. Serve immediately.

Stuffed Cherry Tomatoes with Minted Grain Salad
Serves: 6-8
Difficulty: Easy
Cook Time: 20 minutes
Prep Time: 10 minutes

A great way to serve a healthy salad. Mix this up with any kind of grain that you prefer.

2 cups cooked grain (quinoa, pearl barley, rice, etc…)
1/4 cup diced tomato
1/4 cup diced cucumber
1/3 cup chopped flat-leaf parsley
2 tablespoons chopped mint
1 tablespoon finely sliced scallions, white portion only
2 teaspoons olive oil
1 teaspoon lemon juice
salt and pepper to taste
16 cherry tomatoes

Combine the cooked grain, tomato, cucumber, parsley, mint and scallions in a bowl. Stir in the olive oil, lemon juice, salt and pepper. Cut the core from the cherry tomatoes and make two cuts into the tomato and open it up. Stuff the tomatoes with some of the salad.

Notes
Most any grain would do well in this recipe. I choose quinoa because it cooks fast, is healthy and I had it readily available.
Add more or less of any ingredient to taste.

Spicy Sweet Potatoes
Serves: 3-4
Difficulty: Easy
Prep Time: 5-8 minutes
Cook Time: ~15 minutes

Cayenne pepper gives these fries a nice subtle heat!

2 tablespoons olive oil
2 tablespoons maple syrup
1/4 teaspoon cayenne pepper
3 large sweet potato, peeled and cut into 1/4-inch slices
salt and pepper to taste

Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil or parchment paper. Stir together olive oil, maple syrup, and cayenne pepper in a small bowl. Coat the sweet potato slices with the maple mixture and place onto the prepared baking sheet. Sprinkle with salt and pepper to taste. Bake in preheated oven for 8 minutes, then turn the potato slices over, brush with any remaining maple mixture, and continue baking until tender in the middle, and crispy on the edges, about 7 minutes more.

Pumpkin Empanadas
Serves: 16
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 15-20 minutes

Pumpkin Filling
One 15 ounce can pumpkin
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon pumpkin pie spice

Dough
1 cup water
1/4 cup sugar
1 teaspoon salt
2 (1/2 ounce) packages dry yeast (4 1/2 teaspoons)
1/8 teaspoon baking powder
1/2 teaspoon cinnamon
3 cups flour, divided in half
3/4 cup vegetable shortening

Mix the filling ingredients together and set aside.
Preheat oven to 350 degrees. Combine water, sugar, salt, yeast, baking powder, and cinnamon. Using an electric mixer, gradually blend in half of the flour. Add shortening and thoroughly mix, then gradually blend in remaining flour. Divide dough into 4 equal parts, and then shape each of those parts into 4 dough balls. Work the dough balls between the palms of your well-floured hands until somewhat flattened, then roll out on a floured surface into circles approximately 4 inches in diameter and 1/8-inch thick. Put about 1 to 1 1/2 tablespoons of pumpkin filling in the center of each circle. Moisten the edges; fold dough over and press edges together lightly with a fork. Bake on a greased cookie sheet until golden brown, 18 to 20 minutes.

Notes
If you don’t have any pumpkin pie spice, trying combining 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, and 1/8 teaspoon ground cloves, or just use one teaspoon of cinnamon.