Vegan Seitan and Mushroom Stroganoff

2 Tbsp corn starch

3 Tbsp soy sauce

1 1/3 c vegetable broth

2 cloves garlic, minced

2 Tbsp tahini

2 tsp olive oil

2 c thinly sliced onions

4 cloves garlic, minced or pressed

4 c sliced fresh mushrooms

2 c thinly sliced seitan strips (found at B'ham Food Co-0p)

1/2 c chopped fresh parsley

ground black pepper, to taste

cooked brown rice or egg-free noodles

Gravy: Stir cornstarch and soy sauce together in a 2-quart saucepan and make a thin, smooth, paste. Whisk in the vegetable broth and 2 cloves minced garlic. Cook over med-high heat, stirring constantly until it thickens and comes to a boil. Remove from heat and beat in the tahini. Cover the saucepan and set aside.

Place oil in large skillet and heat over med-high heat. When oil is hot, saute' the onion and 4 cloves minced garlic for 10 minutes. Add mushrooms and cook, stirring often, for 5-7 minutes. Stir in the seitan s trips and reserved gravy into the onions and mushrooms. Reduce heat to low and sit often, about 5-10 minutes, until the seitan is heated through. Add parsley and season stroganoff with ground pepper. Serve over brown rice or egg-free noodles.

Fake Feta

1/4 c olive oil
1/4 c water
3/4 c red wine vinegar
2 tsp salt
1 tsp dried basil
1 tsp dried oregano
1 lb firm tofu

Mix first six ingredients together. Dice the tofu and add to the mixture; mix well. Let marinate over night.

Tofu scare you? Just give this a try! Tofu takes on any flavor it is combined with. I am a huge feta fan, and I think this is a great substitute! Let me know what you think...

Acorn Squash with Black Bean and Corn Salsa

3 acorn squash, halved and seeded

1 can black beans, drained and rinsed

1 can corn, drained

1 medium onion, diced

2 cloves garlic, minced

6-oz bag baby spinach

1 c chopped cilantro

4 tsp chili powder

1 tsp cumin

2 tsp hot sauce

2 tsp lime juice

salt, to taste

crumbled feta, optional

Bake squash, cut sides down in a pan with about an inch of water, in a 350 degree oven for about 45 min or til tender when pierced with a knife. Saute' onion and garlic in olive oil til tender; add rest of ingredients, except cilantro and feta, and cook til spinach is wilted. Add cilantro and spoon mixture into baked squash half; top with feta.

Slow Cooker Oatmeal

1 1/2 c steel-cut or old-fashioned oats (I used steel-cut)
3 c water
2 c chopped apples (leave peel on)
1/2 c sliced or chopped almonds
1 tbsp  cinnamon
1 tsp vanilla
2 tbsp flax seed
blueberries, optional

Combine all (except blueberries) in crock-pot (spray with Pam!), cover and cook on low for about 4 hrs. Spoon out and top with blueberries and milk. This is so easy and delicious ~ your house will smell like you just made an apple crisp!

Souvlakia

Marinade:
1 c thinly sliced red onion
4 Tbsp olive oil
3 tsp fresh lemon juice
3 tsp chopped fresh flat-leaf parsley
1/2 tsp dried oregano
2 bay leaves

4 chicken breasts, sliced into strips
wooden skewers, soaked for about an hour

Combine first 6 ingredients in a large zip-lock bag; add chicken. Marinate in fridge for a few hours, turning occasionally. Prepare grill. Remove chicken from bag and discard marinade. Thread chicken strips onto skewers; sprinkle with salt and pepper. Place skewers on grill and grill til done, turning once. Serves 8 as an appetizer.

Serve with Tzaziki sauce:
Combine greek yogurt, shredded cucumber, minced garlic, chopped fresh mint and salt to taste.

Pasta with Tomatoes, Kalamata Olives and Feta

3 tomatoes, seeded and cut into 1/2-inch pieces
1/2 c Kalamata olives, pitted and halved
4 oz crumbled feta cheese
3 Tbsp drained capers
3 Tbsp fresh chopped flat-leaf parsley
3 Tbsp fresh chopped parsley
3 Tbsp fresh chopped chives
1/4 tsp salt
1/4 tsp ground black pepper
3/4 lb spaghetti (or your favorite shape)
6 Tbsp olive oil
3 cloves garlic, minced

In large bowl, combine tomatoes, olives, feta, capers, parsley, basil, chives, salt and pepper. Heat the olive oil over moderately low heat. Add garlic and cook, stirring for about 1 minute. Cook pasta until just done, about 12 minutes. Drain. Add cooked pasta and garlic oil to the tomato mixture and toss. Garnish with additional herbs.

Alison's Grilled Jalapeno Poppers

1/2 c softened goat cheese
1/2 c softened fat-free cream cheese
1/2 c grated Parmesan cheese
1/2 c chopped, seeded tomatoes
2 Tbsp thinly sliced green onions
2 Tbsp chopped fresh cilantro
1/2 tsp kosher salt
16 jalapeno peppers, halved lengthwise and seeded
fresh chopped cilantro for garnish

Combine first 7 ingredients in a bowl. Spoon about 2 tsp cheese mixture into each pepper half. Place pepper halves, cheese side up, on grill. Grill til bottoms of peppers are charred and cheese mixture is lightly browned. Place peppers on serving platter and sprinkle with cilantro.