tempeh crumble over pasta

1/2 lb rigatoni pasta

1 package tempeh
1 large carrot (shredded with a cheese shredder)
1/3 of a large onion (diced)
2 cloves garlic (minced)
1/3 cup frozen chopped spinach
soy or tamari sauce (~1/4 cup)
olive oil

In a large saute pan, place soy sauce and 1/4 cup water.  Add 1 tbsp oil, add tempeh (crumble through fingers).  Place lid on pan and steam/cook tempeh, crumbling and stirring, ~5 mins (tempeh will adsorb a lot of the liquid, add more water as needed).  WHen water evaporates add onion/garlic, sauté until soft.  Add shredded carrot and spinach and more liquid (taste-add soy/tamari or water, don't add too much soy/tamari).  When pasta has cooked through, drain and combine.  Mix well, taste and add more soy/tamari if needed.  Let sit 5 mins and serve.

adapted from http://www.theppk.com/2011/10/tempeh-orzilla/

no bake oatmeal cookies

~15 dates
~3/4-2/3 cup oats
1/2 tsp cinnamon
~1/4 cup golden raisins

Remove pits from dates.  Puree dates with 1/2 cup oats and cinnamon.  Add/puree more oats until mixture is able to hold together, yet is not too sticky.  Mix in raisins and form into little squares/balls

Adaptes from Ani Phyo

potato salad-no mayo!

1 lb potato (diced, boiled until cooked through, cooled to room temp)
1 avocado
1 lime
~1/2 of a medium cucumber (diced)
1 small tomato (diced)
jalepeno to taste
salt to taste

Puree avocado, jalepeno and lime juice in a food processor until completely smooth.  Add salt to taste (~1/2 to 1 tsp).  Mix with the potato, cucumber and tomato.  Serve/eat within a few hours (before the avocado browns)

adapted from theppk.com

orange juice jello

1 cup cold orange juice
3 cups hot orange juice (heat to boil)
4 unflavored gelatin pouches
optional sugar to taste
optional frozen fruit (1 bag)

Sprinkle gelatin over 1 cup cold juice and set aside.  Bring 3 cups juice to a boil, then add in gelatin/cold juice.  Stir to completely dissolve.  Let cool 20-30 mins at room temperature, add in any additional fruit and then pour into desired containers.

I later pressed the jello through a potato ricer to improve the texture.

eggs cooked in tomatoes

olive oil
1/2 of a medium onion
2 cloves garlic
2.5 cups diced tomato (I used canned, would have been better with fresh)
1 tsp ground cumin
1 tsp paprika
1 tsp salt
cayenne to taste
4 eggs

Saute onion until translucent, add garlic and cook another ~30 sec.  Add tomato, cumin, paprika, salt and cayenne and cook until fairly thick and juice is boiled off (~10 mins uncovered), make 4 divets in the tomato and crack an egg in each one.  Cover and cook until firm.

adapted from all recipes.com

Quinoa and black bean salad

1 tsp oil
1/2 med onion, chopped
3 cloves garlic, minced
3/4 cup quinoa
1.5 cups water
1 tsp ground cumin
1/4 tsp cayanne pepper
salt/pepper
1 cup frozen corn kernels
1.5 cups black beans (or 1 can, drained)
1/2 cup chopped cilantro

Saute onion in oil, add garlic and sauté another 30 sec.  Add quinoa, water, cumin and cayenne.  Bring to a boil and simmer until done ~20 mins.  Stir in corn and black beans, heat through, mix in cilantro.

Adapted from all recipes.com