Green Salsa

2 lbs tomatillos
1 small anaheim pepper cut in half
3 habanero peppers
2 jalapeno peppers cut in half
2 garlic cloves
1 small bunch cilantro
1 small white onion peeled & quartered

Remove the husks from the tomatillos , rinse and pat dry. Place them on a broiler pan covered with foil. Broil them until they are blackened and charred, about 10 minutes then turn them over and repeat for the other side. Place the tomatillo's in a strainer with a bowl underneath to catch the juice. Refrigerate for about 1/2 hour. Discard the juice

Put the tomatillos in a food processor along with the chili’s, cilantro, garlic and onion and mix until blended but leave it chunky. Refrigerate.

GuacaSalsa

This is Guacamole with a twist of my salsa. Guacamole with fewer calories. You can use this to dip chips, top on tostados, tacos or any other favorite dish.

1 recipe of Red Salsa on Fire or Green Salsa made ahead of time and refrigerated
4 avocados

Peel and mash the avocados keeping it chunky. Fold in either the red or green salsa and mix well. Refrigerate before serving.

French Toast

1 ½ Tbs agave nectar
1 ½ cups of vanilla flavor soy creamer (or vanilla soy milk)
2 ripe bananas
1 tablespoon pure vanilla
1 ½ teaspoons cinnamon
Sourdough or whole wheat bread

Wisk in a blender or food processor all the ingredients. Pour into a wide bowl big enough to dip your bread into. Dip the bread slices into the mix coating both sides. Spray the frying pan with vegetable spray and some vegan margin and pan fry on both sides until golden brown. Serve topped with fresh fruit or with vegan butter and pure maple syrup.

Grilled Tempeh Steaks

Tempeh is a complete protein food that contains all the essential amino acids. Tempeh maintains all the fiber of the beans and gains some digestive benefits from the enzymes created during the fermentation process.

1 package of Tempeh cut in half and then each half cut again so you have 4 tempeh steak slices
4 slices whole wheat toast (I use eskel bread)
vegan mayo
1 medium tomato sliced
fresh spinach leaves

Marinade

4 Tbs fresh ground chili paste
2 tsp soy sauce
3 tsp vegan ketchup
½ tsp garlic powder
½ tsp onion powder
4 Tbs olive oil

Mix all the marinade ingredients together.

Brush each tempeh steak with the marinade and put on the grill (marinade side face down). While grilling brush marinade on the other side. Grill on each side on medium heat until browned, about 10 minutes each side. You can grill these on the BBQ or in a pan sprayed with vegetable spray

Toast the wheat bread (I like to toast it on the grill rack – a couple of minutes on each side_ and spread on the mayo and then two slices tempeh steak, tomatoes and spinach

Spaghetti Sauce

1 Tbs olive oil

8 cloves garlic chopped fine
1 yellow bell pepper chopped
1 green bell pepper chopped
2 32 oz cans organic marinara sauce or organic tomatoes
1 package soy ground meat
1 handful of fresh basil leaves
3 Tbs fresh oregano
2 Tbs onion powder
3 Tbs Italian Seasoning
1 bay leave

5 Tbs crushed red pepper (optional)
1 cup chopped fresh mushrooms
½ cup red wine
1 4 oz can tomato paste

Whole wheat spaghetti noodles cooked

Heat olive oil in large pot. Add garlic, bell peppers and green onions and sauté for 5 minutes. Add the marina sauce (if canned tomatoes puree it in a blender or food processor first), soy ground meat, spices, mushrooms, wine and tomato paste. Bring to a boil and then simmer on low for about 30 minutes (the longer the better).
Adjust the spices to your liking. I personally like my sauce on the spicy side. Serve with vegan garlic bread.

Spicy Vegan Chili

1 package soy ground meat

1 medium white or yellow onion
2 large carrots thinly sliced
1 small green bell pepper
1 small red bell pepper
1 - 15 oz can white kidney beans
1 - 15 oz can red kidney beans
28 oz diced tomatoes
1/2 cup chipotles
2 large jalapenos
3 Tbs cayenne pepper
3 Tbs cumin
1/4 cup cornmeal
6 cloves garlic
4 Tbs olive oil
2 cups vegetable broth

Heat the olive oil in a stock pot. In a food processor chop the bell peppers, garlic, onion, jalapenos and chipotles. Add to the stock pot and saute for a few minutes. Add in the ground soy meat, sliced carrots, diced tomatoes, beans, spices and vegetable broth. Simmer for 30 minutes and then stir in the cornmeal. You can serve it with cornbread or tortillas toasted on the stove top. Redden likes it with toasted tortillas and a beer.

Tofu Scramble

3/4 cup finely chopped mushrooms

1 Tbs. chili sauce or diced jalapeno (optional)
1/2 cup diced tomato
(other options - diced onion, bell pepper, etc)
1 - 12 oz block extra firm tofu
2 Tbs Nutritional Yeast
2 Tbs Tumeric

Open the tofu and turn the container upside down and set the block on there to drain a bit. Saute the mushrooms, tomatos, chili sauce and/or any other vegetables you like for a few minutes in a pan with vegetable spray. Then take the block of tofu and start to crumble it over the frying pan with your hands then start mixing it in with all the vegetables and continue to saute for about 8 minutes. Then add in the nutritional yeast and tumeric and mix it all in.