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Black Bean and Corn Salad

Makes enough for 4 generous servings

1 can of low salt Black Beans, drained & rinsed well.
1/2 Red Onion, sliced in thin rounds
2 scant cups frozen, or fresh corn removed from cob
1 1/2 cups cooked and cooled short grain Brown Rice (I use Trader Joe's frozen, organic Brown Rice rather than cooking it, and then use the rest for a stir fry dinner)
2 green onions, sliced
1/4 cup fresh cilantro, chopped
1/2 cup, or more of Balsamic Vinegar
1 teaspoon ground black pepper
1/4 Cup Low Sodium Soy Sauce
2 cloves Garlic, minced

Once you have all the ingredients in a bowl, stir well, add Balsamic Vinegar to the bowl, along with the soy sauce, garlic and pepper. Mix well. Cover and place in fridge, allowing salad to set for approx. 2 hours so the rice absorbs the flavors. Stir well and serve!

*Note: This salad keeps for several days, and gets better with time.

Stuffed Portabella Mushrooms

I know this doesn't sound like a lot of food, however, I think you'll be as stuffed as these mushrooms are when you finish them! Enjoy!

Prep Time: Approx. 15 minutes
Cook time: 40 minutes
Serves: 2
Preheat: Oven to 375 & bake for 25 minutes

Ingredients:
2 large Portabello Mushroom caps (stem removed and set aside)
2 slices whole grain bread
3 cloves of garlic
1/2 Vidalia Onion, Chopped fine
2 Tablespoons of Earth Balance whipped buttery spread
2 Tablespoons fresh Parsley chopped fine
1 teaspoon of dried oregano

Instructions:
Put Earth Balance spread in a pan large enough to saute the mushrooms, and then later the veggies in. Place mushrooms in the skillet, top down. Cook for 7 minutes, on medium heat, and then flip over to cook the underside for approximately 7 more minutes. Set skillet off to the side and remove the mushroom caps.  Put the Portabellos on a plate to cool slightly.

While you're waiting for the mushroom to cook, tear your bread into small pieces and put them in your food processor. With the setting on high, process them until they become bread crumbs.

On low heat, add chopped mushroom stems, onions, garlic, parsley and spices into the same skillet and let them cook until the onions are translucent. Put the bread crumbs in the pan, along with the mushroom chunks, onions, garlic, spices and parsley, letting them soak up the flavors of the veggies you just cooked. When stuffing is done, it should be moist and cling together. If it isn't, add a little more Earth Balance Buttery Spread, and then turn the caps over so the underside is exposed and stuff the filling into the mushroom. Rest the mushroom cap on a lightly oiled cookie sheet, and then place in preheated oven at 375 degrees for 20 minutes or until the tops are lightly browned. I like to put them in a little vegetable broth (not too much) to make them steam and taste even more flavorful, (optional).

Serve with a fresh green salad and your favorite dressing. Yummy!

Tasty Lentil Soup - So Good for You!

Prep time: Approx 10 mins
Yields: 4 - 5 cups of soup

 Ingredients:

2 Tablespoons Extra Virgin Olive Oil
2 cups lentils (cleaned and sorted)
5 1/2 cups water
1 1/2 Tablespoons "Better Than Boullion" Vegetable Boullion
1/2 Vidalia Onion chopped coarse
3 cloves garlic (smashed & chopped)
1 Carrot, peeled & chopped finely
1 teaspoon dried Basil
1 teaspoon dried Oregano
2 Tablespoons Balsamic Vinegar

Instructions:

Saute onion and garlic in Extra Virgin Olive Oil in a 4 quart soup pot. Add carrots when onion is translucent. Add water, Lentils, Boullion, Basil and Oregano. Bring to a boil, then turn down to low and let simmer, stirring occasionally. (If the water evaporates, add more, 1 cup at a time until desired consistency. I like my soups with some water in them, so I add a little at a time for mine until it's "soupy". When soup is almost done, (takes about 45 minutes to an hour) test lentils for doneness, add the Balsamic Vinegar and let simmer for another 10 mins. Place into bowls and enjoy with whole grain or sprouted wheat toast. Enjoy!

Cheesy & Simple: Vegan Mac & Cheese

Makes approximately 4 1 1/2 cup servings.

Ingredients:
6 cups of water (1 Tablespoon Sea Salt)
3 cups rice or whole wheat pasta.
1 block Daiya Cheddar Cheese, grated & set aside

1 1/2 cups Almond Milk, (unsweetened original)
3/4 Cup Raw Cashews
2 Teaspoons each, Granulated Onion & Granulated Garlic
1 heaping Tablespoon Red Miso Paste

While pasta is boiling in the 6 cups of salted water, grate Daiya Cheddar Cheese for sauce.

In a blender with a "smoothie" setting, place cashews, Almond milk and granulated onion and garlic. Let run on "smoothie" setting for at least 8 minutes, scraping sides of blender so that cashews are turned into a smooth silky paste. Add the heaping Tablespoon of Red Miso and let it continue to blend on "smoothie" setting until thick, about 2 minutes.

Check pasta for tenderness. When it's ready, drain. While pasta is draining, add mixture from the blender to the pan you just boiled the pasta in, and add the Daiya cheddar shreds. Cook over medium heat until all the Daiya is melted. Pour pasta into the pan, and mix well. Serve with your favorite salad.