Kale Chips

Preheat oven to 350

• Remove thick stalks from kale
• Chop into pieces up to 2 inches
• Toss in a mixing bowl with olive oil, salt, and other spices such as garlic and paprika
• Bake for 10-15 minutes or longer until the edges are crispy

Homemade Pizza

TJs whole wheat dough
tomato sauce
roasted red peppers
kalamata olives
spinach
feta

Corn Soup

INGREDIENTS

• 2-3 Tbsp olive oil
• 1/2 large white onion, chopped (~1 cup)
• 2 cloves garlic, minced
• 4 small red potatoes (or 1 small russet), quartered (peeling, optional)
• Sea salt and ground black pepper
• 3 ears corn (or 1.5 cans), kernels sliced off
• 2 cups low sodium veggie broth*
• 2 cups unsweetened plain almond milk* (or regular milk if not vegan)
• 2-3 green onions (garnish), chopped
• optional: 1-2 Tbsp nutritional yeast for a cheesy flavor

DIRECTIONS 

1. To a large saucepan over medium heat, add olive oil, onion, and garlic and sauté for 3-4 minutes.
2. Add potato, season with a little salt and pepper, and cover to steam for 4-5 minutes.
3. Add most of the corn, reserving a little for garnish, and stir.
4. Add broth and almond milk, cover, and bring to a low boil. Reduce heat to low. Cook until the potatoes are soft and slide off of a knife when pierced - about 5 minutes.
5. If blending, add 3/4 of the soup to a blender and blend until creamy and smooth. If using nutritional yeast, add now.
6. Transfer soup back to the saucepan and bring back to a simmer. Taste and adjust seasonings as needed. Cook for at least 10 minutes to let thicken. The longer it simmers, the more flavorful it will be.
7. To serve, top with chopped green onion, remaining fresh (or lightly sauteed) corn, and black pepper. Add a sprinkle of paprika for color.

Grandmommy's Stuffed Cabbage

INGREDIENTS

2 packs TJs fridge “beef” crumbles

1 cup brown rice (cooked)

1 tbsp onion flakes

1 tbsp garlic powder

a few grinds pepper

½ tbsp salt

Sauce:

1 bottle Heinz Chili Sauce*

8 oz Grape Jelly

rest of the jar of tomato paste

microwave or boil together then add:

1 package onion soup mix

DIRECTIONS

Roll “meat” in boiled cabbage leaves

Pour sauce over rolls

Bake in over at 350 for 2 hours (baste after 1 hour)

OR

Bake in crock pot for 3 hours



*Homemade Chili Sauce:
1 cup tomato sauce
1⁄4 cup brown sugar
2 tablespoons vinegar
1⁄4 teaspoon cinnamon
1 dash ground cloves
1 dash allspice

Eggplant Parmesan

INGREDIENTS

3 eggplants, peeled and thinly sliced

2 eggs, beaten

4 cups Italian seasoned bread crumbs

6 cups tomato sauce

16 oz mozzarella cheese

1/2 grated parmesan cheese

1/2 teaspoon dried basil

DIRECTIONS

Preheat oven to 350 degrees F.

Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.

In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.

Bake in preheated oven for 45 minutes, or until golden brown.

Thai Mango Salad with Peanut Dressing

INGREDIENTS

Thai mango salad

• One head (about 7 ounces) butter leaf lettuce or your greens of choice, chopped into bite-sized pieces
• 1 red bell pepper, thinly sliced and then sliced across to make 1″ long pieces
• 3 ripe champagne mangos, diced
• ½ cup thinly sliced green onion (both green and white parts)
• ⅓ cup chopped roasted peanuts
• ¼ cup chopped fresh cilantro
• 1 medium jalapeño, seeds and membranes removed, finely chopped

Tofu - breaded and baked - Stacey

Chicken - marinated in soy vey - Brad

Peanut dressing (Brad used Soy Vey)

• ¼ cup creamy peanut butter
• ¼ cup lime juice (about 2 to 3 limes)
• 1 tablespoon tamari or soy sauce
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon sesame oil
• 2 cloves garlic, pressed or minced
• Pinch of red pepper flakes (if you like spice)

INSTRUCTIONS

1. To assemble the salad, simply combine all of the salad ingredients in a large serving bowl.
2. To prepare the dressing, combine all of the ingredients in a liquid measuring cup or bowl, and whisk until combined.
3. When you’re ready to serve, drizzle the dressing over the salad, and toss to combine. Serve immediately.