Helathy Vegan Quesadillas

These quesadillas are to die for! The "cheese" recipe is enjoyable just by itself, but when added into these quesadillas the result is phenomenal! Also, they are super simple and quick to make.

• 2 cups cooked chickpeas, or canned, heated garbanzo beans
• 3 tablespoons nutritional yeast
• 2 cloves garlic
• 2 tablespoons tahini
• 2 tablespoons white wine vinegar
• 2 tablespoons white miso
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon onion powder
• 1 teaspoon cumin
• 1 teaspoons salt
• 1 teaspoon paprika
• 1/2 teaspoon dried mustard
• Twenty 10-inch whole-wheat tortillas
• 1 jar of your favorite salsa
• 1 can vegan, oil-free, refried beans
• and any additions such guacamole, onions, tomatoes, etc.

Combine the chickpeas/garbanzo beans, nutritional yeast, garlic, tahini, vinegar, miso, soy sauce, onion powder, cumin, salt, paprika, mustard in a food processor, and pulse until all ingredients become a smooth paste. This is the "cheese".

Heat a large skillet over medium-high heat. Spread the "cheese" on one tortilla, and the refried beans on the other. Lay one down on the skillet with the "cheese" facing up, spread salsa, and add your toppings. Then place the other, refried bean side down. Dry-fry until the tortilla is golden brown. Flip over and cook until golden brown on the other side.

Remove from skillet and cut into wedges. Repeat with other tortillas.

ENJOY!

Creamy Dairy-Free Noodle Casserole!

This casserole is a great alternative to the traditional, not so healthy, casserole, but with all the same great taste! Add whatever veggies you would add to your regular casserole.

• 16 oz. whole-wheat pasta (Whatever type you would enjoy in your dish. Also add as much pasta that fits your needs)
• 1 large yellow onion, chopped
• 2 large carrots, chopped
• 2 celery stalks, chopped
• 1-2 cups mushrooms, chopped
• 4 cups vegetable broth
• 1/2 cups whole-wheat flour
• 1/3 cups fresh chopped parsley
• 2 teaspoons dried thyme
• 2 teaspoons paprika
• 2 cups nondairy Portobello mushroom broth, or additional vegetable broth
• Salt and pepper to taste
• 1-2 cups panko bread crumps, or just enough to cover the casserole

Preheat the oven to 350 degrees F. Cook the pasta until just underdone. Drain, and set aside.

In a large skillet over medium heat, saute the onion, carrots, celery, and mushroom in water until softened, about 5 minutes.

Combine the vegetables and pasta in a deep 9 x 13-inch casserole dish.

In a medium saucepan over medium heat, add 1/2 cup of the vegetable broth and quickly whisk in the flour. Slowly whisk in the remaining broth. Add the parsley, thyme, paprika, and mushroom broth. Cook and continue to stir until thickend.

Pour the sauce over the noodle-veggie mixture, and bake, covered for 30 minutes. Then remove from the oven and sprinkle with panko. Return to over and bake, uncovered, for 10 more minutes. If the top is not browned, turn onto broil until so.

Super Easy No-bake Chocolate and Peanut butter Cookies!

These are delicious and super quick if you don't have much time! They also contain no added oils, refined sugar, eggs, or dairy, which is a great reason to not feel so guilty about enjoying them!

• 1/2 cup maple syrup
• 1/3 cup almond milk
• 1/4 cocoa
• 3 tablespoos all-natural, organic peanut or almond butter
• 1 teaspoon pure vanilla
• 1 & 1/2 cups oats
• 1/4 cup walnuts, optional

Add maple syrup, almond milk, and cocoa to a medium to large suace pan, and bring to a boil, and let simmer for 3 minutes. Add the peanut or almond butter and stir until dissolved. Remove from the heat and add the vanilla, oats, and walnuts. Stir well. Shape into small cookies, it should make enough for 8. ENJOY!

Hearty Minestrone Soup!

· 1 onion, chopped

· 2 celery stalks, sliced

· 2 carrots, sliced

· 1-2 teaspoons crushed garlic

· 6 cups vegetable broth

· 1/2 cups potatoes, cut into bite size cubes

· 1 1/2 cups shredded cabbage

· One 14.5 oz. can chopped tomatoes

· One 8 oz. can tomato sauce

· 1/4 cup fresh parsley, or dried equivalent

· 1 1/2 teaspoon fresh basil, or dried equivalent

· Freshly ground black pepper

· 1/2-1 cup uncooked whole wheat or brown rice pasta

Put the onion, celery, carrots, and garlic in a large put with 1/4 cup of the vegetable broth. Cook over medium to high heat, stirring occasionally, for 2 to 3 minutes, until veggies are soften slightly.

Add the remaining 5 & 3/4 cups of broth and the potatoes, cabbage, tomatoes, tomato sauce, parsley, basil, and black pepper to the pot. Bring to a boil, then reduce the heat, cover, and cook for 45 minutes.

Add the pasta and continue to cook for another 15 to 20 minutes or until the pasta is fully cooked.

ENJOY!

*This is a variation of the Hearty Minestrone Soup from, The How-to Companion To the feature documentary Forks Over Knives; Edited by Gene Stone; Foreword by T. Colin Campbell, PhD, and Caldwell B. Esselstyn, Jr., MD; 2011