Notes: We both thought his was pretty good. I made more rice than the recipe called for and served it separate instead of mixed with. I chose vegetable broth instead of water. I used 3 links of Tofurky Kielbasa for the sausage.

Ingredients:
4 meatless sausages, sliced
1 large red pepper, chopped
2 stalks celery, chopped
1/2 yellow onion, chopped
2 garlic cloves, minced
1 tsp dried oregano
1/2 can fire roasted diced tomatoes
1/2 cup water or vegetable broth
1/2 tsp salt
1/2 cup brown rice
1 1/2 cups water

Directions:
Bring the rice and water to a boil on the stove. Once boiling, cover and reduce heat to low. Cook for 30 minutes or until rice is tender. Fluff with a fork and set aside.

Spray a large pan with cooking spray. Heat pan over medium/high heat and then add sliced (or crumbled!) meatless sausages. Cook for five minutes, stirring with spatula. Then, add chopped onion, celery and bell pepper. Cook for 6-8 minutes until onion is translucent and soft. Add garlic and saute 30 more seconds.

Pour in diced tomatoes and water (or broth if using). Add salt and oregano. Bring to a simmer and let cook for 5 minutes or so until most of the water evaporates. Add rice and stir well to combine.

Source: http://www.eatliverun.com

Notes: We thought it was too soupy. I would use less vegetable broth next time. Also not spicy and would double curry paste.

Ingredients:
1 pound extra-firm tofu
Bragg Liquid Aminos
1 tablespoon red curry paste
24–32 ounces vegetable stock (use 24 if you like it thicker, 32 if you like it thinner)
1 onion, sliced into half rounds
3 carrots, sliced into angled rounds
2 cups snow peas
2 tablespoons low-sodium tamari
1 tablespoon molasses
1 cup milk substitute
Juice of 1 lime
3 cups cooked brown rice
5 green onions, sliced into thin rounds
1 cup cilantro, rinsed and chopped

Directions:
For Broiled Tofu Cubes:
Preheat oven to broil. Drain the tofu and cut into 1-inch cubes. Spray the cubes with Bragg Liquid Aminos. Broil the cubes on a sprayed baking sheet for 20 minutes, turning once, until browned on both sides.

For Curry:
Preheat a large, sprayed skillet or wok until the smoke rises. Stir-fry the curry paste in 4 tablespoons of stock, stirring continuously until combined. Add the sliced onion and stir to coat. Add the carrots and snow peas and cook for 1 minute. Add the remaining vegetable stock and the broiled tofu. Combine the tamari and molasses in a small bowl. Stir the mixture into the skillet. Add the milk substitute and lime juice.

Serve curry warm over brown rice. Garnish with sliced green onions and basil.

Source: www.fireengineering.com

Notes: Supper tonight. We both thought this was pretty good. I’m sure we’ll eat it again. Nova wasn’t fond of the dried apricots in it.

Ingredients:
1¾ cups vegetable stock or water
2 cups whole wheat couscous
4–6 tablespoons molasses
6–8 dried apricots, diced
½ cup pecans, chopped
4 medium tomatoes
Cracked pepper to taste
Balsamic vinegar
16 ounces asparagus
Tabasco sauce (optional)

Directions:
For Making Couscous:
Bring the vegetable stock to a boil. Turn off heat, and stir in the couscous. Cover and let sit for 10 minutes. Meanwhile, heat up the molasses in a separate saucepan. Add the apricots, pecans, and molasses to the couscous. Fluff gently with a fork.
For Broiling Tomatoes:
Preheat oven to 450º. Cut the core from the tomatoes and place them upright in a casserole dish. Season with pepper. Drizzle balsamic vinegar into the core. Bake for 20 minutes or until skins are peeling away and tomatoes are softening.
For Pan Searing Asparagus:
Trim woody ends from asparagus. Place in a skillet on high heat and season with pepper. Cook for 4–6 minutes or until shoots begin to brown slightly.

Source: Unknown.