Avocado - Tomato Salad

Avocado - Tomato Salad

Ingredients:

2 ripe avocados, sliced
red and yellow tomatoes, halved or quartered
red onion, sliced very thin
salt to taste
extra virgin olive oil, if desired
balsamic vinegar, if desired

This was a delicious salad I created with items in our weekly produce from Route One Farms. It was delicious just like this, no dressing needed. My partner filled a spray bottle with extra virgin olive oil and another with balsamic vinegar and sprayed those on his serving.

Vegan Stuffed Bell Peppers

Vegan Stuffed Bell Peppers

Ingredients:

1 onion, chopped
1 tbsp vegetable oil
2 cloves garlic, minced or pressed
10 oz firm tofu, drained
1/4 cup walnuts, roasted and finely ground
1 1/2 cups cooked brown lentils
1 1/4 cup quick-cooking oats
3 tablespoons soy sauce or Bragg's Amino Acid
2 tbsp ketchup
1 tbsp mustard
2 tsp dried parsley
1/2 tsp dried thyme
1/2 tsp sage
4 large bell peppers
Salt and pepper to taste

Preheat oven to 350 degrees.

Saute onions on high heat for about 5 minutes or until tender. Add garlic and cook for about 1 or 2 minutes.

Mash tofu in a large bowl. Add cooked onions and garlic and remaining ingredients and combine well.

Cut top off peppers 1 inch from the stem end, and remove seeds. Spoon mixture into the peppers and top with additional ketchup, if desired.

Place peppers upright in glass baking dish and bake uncovered for 30 to 40 minutes. 

Curried Eggplant with Garbanzos and Spinach

2 large garlic cloves, mashed with salt
2 tsp. curry powder
1/2 cup vegetable oil
I large eggplant (or about one pound), peeled and cut into 1/2 inch pieces
1 large onion, cut into 1/2 inch pieces
1 cup of dry beans precooked or 15 oz can*
Freshly ground pepper and salt
1 large bunch of spinach or torn chard leaves

Preheat oven to 425 degrees.

Mash the garlic with a pinch of salt.

Mix garlic paste with vegetable oil and curry powder. Add the eggplant, onion, garbanzos and season with salt and pepper to taste. Toss well.

Spread the vegetables in an even layer and roast for about 30 minutes, stirring once or twice until the eggplant and onion are tender.

Stir in the spinach or chard and roast just until wilted, about 2 minutes.

Serve warm.

*Most canned products contain BPA in the lining of the cans, so I cook dry beans in a pressure cooker.