"My Brother Rocks!" Paella

For the sofrito: (first 8 ingredients)

2 Tbsp olive oil

1 c yellow onion, minced

1 red bell pepper, cored, seeded and cut into strips

1 (15-16 oz) can diced tomatoes

1 tsp each of dried thyme and basil, crumbled

1 tsp cumin seed (not powder)

1 bay leaf

1 Tbsp minced garlic

2 1/2-3 pound chicken, cut into 10 servings

salt and pepper

2 Tbsp olive oil

1/2 pound (about 3 links) Chorizo or Spanish sausage, sliced

4-4 1/2 c chicken broth

1/4 tsp ground saffron or tumeric

3 c long-grain rice

1 pound mussels, scrubbed well, beards removed and rinsed

1 pound shrimp

1 c frozen peas, thawed

minced fresh cilantro for garnish

lemon wedges for garnish

In skillet, heat 2 Tbsp olive oil. Add the onion and pepper, and cook til softened, about 2 minutes. Add tomatoes, thyme, basil, cumin seed, bay leaf and garlic. Season with salt and pepper. Cook the mixture for 5-7 minutes, or til almost all liquid has evaporated. Set aside.

Pat dry the chicken and season it with salt and pepper. In a large deep ovenproof skillet heat the oil over moderately high heat til hot. Add chicken to the skillet, cook it for 7-10 minutes on each side, or til it is browned and transfer to a plate. Add the sausage or chorizo to the skillet, cook it, tossing, til it is lightly browned, and transfer with slotted spoon to the plate.

To assemble the paella: Preheat oven to 400 degrees. In saucepan, bring broth to a simmer over moderately high heat, add the saffron or tumeric and let the mixture steep for 5 minutes. In a 14-inch paella pan or a large deep ovenproof skillet, arrange the rice, chicken, sausage or chorizo and sofrito. Add the prepared broth, bring the liquid to a simmer over high heat, stirring, and immediately remove the pan from the heat. Arrange the shellfish in the pan and bake the paella on the bottom shelf of the oven for 25 minutes. (Do not stir the paella during cooking. If the mixture becomes dry, add the additional broth). Add the peas and bake the paella for 10 minutes more, or til liquid is absorbed and the mussels have opened. Let the paella stand, covered with a dish towel, for 5 minutes before serving. Serve the paella in its pan garnished with cilantro and lemon wedges. ENJOY!

Mock Mac and Cheese

1 c cashews

2 Tbsp lemon juice

4 Tbsp nutritional yeast

1 Tbsp soy sauce

1 tsp onion powder

1 tsp garlic powder

1/8 tsp tumeric (optional)

16-oz pasta (your favorite shape)

cilantro to garnish

fresh cracked pepper

Blend first 7 ingredients and then add to cooked pasta. If sauce is too thick, add more lemon juice, pasta water or soy milk til desired consistency.

Spinach Lasagna

10-12 lasagna noodles

10-oz frozen chopped spinach, thawed and drained

1 1/2 lb tofu

1 Tbsp sugar

1/4 c soy milk

1/2 tsp garlic powder

2 Tbsp lemon juice

2 tsp dried basil

2 tsp dried Italian seasoning

2 tsp salt

2 14.5 oz cans Italian stewed tomatoes, pureed

Cook lasagna noodles according to pkg directions; drain and set aside. Squeeze spinach as dry as possible and set aside. Place tofu, sugar, soy milk, garlic powder, lemon juice, basil, Italian seasoning and salt into food processor and blend til smooth. Stir in spinach. Cover bottom of a 9x13 pan (I used 2 8x8 inch pans) with a thin layer of tomato puree', then a layer of noodles. Follow with half the tofu mixture and some of the tomato puree'. Continue layering, ending with noodles, covered by remaining tomato puree'. Bake at 350 degrees, uncovered, for 25 minutes.

Elise's Vegan Enchiladas

green pepper
1/2 yellow onion
1 Tbsp garlic
1 tomatillo
15 0z can black beans, rinsed and drained
about 20 corn tortillas (I used 6-inch fresh white corn tortillas)
4 0z can diced green chilies
1 tsp lime juice
1 tsp cayenne pepper
28 oz can green enchilada sauce
cilantro and salsa to finish
optional: vegan cheese

Preheat oven to 350 degrees. Add onion, bell pepper and tomatillo to food processor and pulse. Add black beans and pulse again til blended and mostly smooth. Add garlic, cayenne and diced chilies. Add about 1/2 c enchilada sauce to bottom of baking dish. Spoon the bean mixture into tortillas and line up in baking dish. Pour remainder of enchilada sauce over tortillas. Sprinkle cheese on top and bake for about 20 minutes, uncovered. This made enough for a 7x11 inch pan and an 8x8 inch pan.

This recipe is from the daughter-in-law of a friend of mine. Check out her vegan blog! www.hungryhungryhippie.com.

Black Bean Hummus

1 garlic clove,

2 Tbsp fresh lemon juice

1 Tbsp tahini

1 tsp cumin

1/4 tsp salt

15 oz can black beans, rinsed and drained

1 jalapeno pepper, chopped

Dash of red pepper flakes

2 tsp olive oil

chopped cilantro to garnish

Place garlic in food processor and process til finely chopped. Add lemon juice, tahini, cumin, salt, black beans, jalapeno and red pepper flakes; process til smooth. Garnish with cilantro and serve with assorted veggies and/or pita chips.

Garlic Butter Roasted Mushrooms

1 pound mushrooms, halved if large

2 Tbsp capers, rinsed and chopped

3 large garlic cloves, minced

2 Tbsp olive oil

3 Tbsp butter, cut into pieces

fresh cracked pepper

2 tsp fresh lemon juice

1/4 c chopped flat-leaf parsley

Preheat oven to 450 degrees with rack in middle. Toss mushrooms with capers, garlic, oil and pepper in shallow baking dish. Top with butter and roast, stirring occasionally, for 15-20 minutes. Stir in lemon juice and parsley and serve immediately.

Stacked Cauliflower Enchiladas with Green Chile Sauce

1 head cauliflower, thinly sliced

1 onion, thinly sliced

2 tomatoes, coarsely chopped

1 15-0z can black beans, rinsed and drained

1 c sliced olives (I omitted)

9-12 corn tortillas

1/2 pound Monterey Jack cheese, grated (I omitted this)

1 28-0z can green enchilada sauce

fresh cilantro for garnish

tapatio to taste

In large bowl, combine cauliflower, onions, olives, tomatoes and beans using your hands. Oil inside of slow cooker. Place 3 or more overlapping tortillas in the bottom of cooker. Add 1/3 of the mixed vegetables and top with some cheese (if using). Pour 1/2 c enchilada sauce over this layer. Repeat with 2 more layers; finish with another layer of tortillas and pour remaining sauce over top. Cover and cook on low for 5-6 hours. If using cheese, top casserole with more cheese, cover and cook for an additional 30 minutes or til cheese is melted. I like spicer foods, so adding some tapatio was a great finish!