1. Corn-Quinoa Medley
   The increase in heat brings fresher options for meals. Although many people prefer to eat grains during the colder months, quinoa is a light grain that combines well with cold dishes or vegetables plates, making it an ideal source of summertime nutrition. In addition to great taste, corn provides B vitamins, vitamin C, and many minerals for nutritional balance. You can prepare this easy main dish with rich quinoa and versatile corn for a tasty, nutrient-rich meal.
   Ingredients:
   6 cups water
   3 cups quinoa, well rinsed
   1/2 cup pumpkin seeds
   1 cup red pepper, destemmed, deseeded, and diced
   1 cup orange pepper, destemmed, deseeded, and diced
   1/4 cup olive oil, divided
   2 cups cut corn
   2 Tbs. garlic, minced
   1 cup green onions, sliced
   1/2 cup black olives, sliced
   1/4 cup freshly parsley, chopped
   1/4 cup lemon juice
   2 tsp. salt
   1/2 tsp. pepper
   Directions:
   In a saucepan, bring water to a boil.
   Add the quinoa, cover, reduce the heat to very low, and simmer for 10-15 minutes or until tender; drain off excess water, transfer to a bowl, and fluff with a fork.
   In a lightly greased pan, cook pumpkin seeds over medium heat for 3-4 minutes.
   Transfer toasted pumpkin seeds to a bowl and set aside.
   In the same skillet, sauté red and orange pepper in 1 Tsp. olive oil, for 3 minutes; add corn and garlic, and sauté an additional 3 minutes; add green onions and sauté for 1 minute; add sautéed vegetables, reserved pumpkin seeds, and remaining ingredients to quinoa.
   Toss well to combine and Serve warm.Makes 10 cups.
   For this and other great recipes, visit ! www.VeganChef.com
2. Fantastic Vegan Pasta
   Looking for an easy vegan recipe? If you have a food processor, this pasta delight is a breeze to make and heaven to eat:
3. ½ cup chopped walnuts, toasted
   ¼ cup olive oil
   1 cup packed parsley
   ¼ cup vegetable broth (made from a vegan soup mix)
   6 cloves garlic, peeled
   1 tablespoon plain bread crumbs
   ½ teaspoon sea salt
   16 ounces of angel hair pasta
   Process the walnuts, oil, parsley, broth, garlic, bread crumbs, and sea salt in the food processor until smooth.
   Leave pasta in boiling water until al dente (reserve ¼ cup of the liquid when straining the pasta).
   Put all of the pasta in a large serving bowl and add the mixture from the food processor as well as the reserved liquid. Toss everything together and serve immediately.
4. Couscous Diddy
   1 cup raw couscous 2 large firm, ripe tomatoes, chopped 1/2 cup chopped fresh
   parsley, to taste 2 or 3 scallions, finely chopped 2 tablespoons minced fresh
   mint leaves, or 1 teaspoon dried mint, optional 2 tablespoons olive oil Juice of
   1 large lemon Salt and freshly ground pepper to taste
   Place the couscous in a heatproof dish and pour the boiling water over it. Cover
   tightly; let stand for 5 to 10 minutes, until the water is absorbed. Fluff with
   a fork, transfer to a mixing bowl, and allow to cool to room temperature or
   until just slightly warm. Add the remaining ingredients and mix thoroughly.
   Chill for 1 to 2 hours before serving, if desired.
5. Rich Peanut Sauce-VegKitchen
   Makes about 2 cups
   I tried to reproduce the flavors in the peanut sauce served over skewers of tofu in an Indonesian restaurant in Amsterdam. I’m sure this is a simplified rendition, but no matter—it’s really good! I served this on skewered triangles of sauteed tofu, which in turn were placed on a bed of cooked cellophane noodles. You can find Thai red chili paste in natural foods stores or supermarkets with ethnic food sections.
   1 cup crunchy natural peanut butter
   3 tablespoons reduced-sodium soy sauce
   2 1/2 tablespoons lime juice
   1/4 cup natural granulated sugar
   2 teaspoons minced fresh ginger
   1/2 to 1 teaspoon Thai red chili paste
   Combine all the ingredients in the container of a food processor with 1/2 cup water. Process until smoothly combined.
   Transfer to a small saucepan and heat until at a gentle simmer. Cook over low heat for 2 minutes, stirring frequently Add a bit more water if too thick.
   Serve warm or at room temperature over tofu, tempeh, or Asian noodle dishes.
6. Full Moon Corn and Squash
   Fresh squash, tomatoes, and corn combine so deliciously in a harvest stew that evokes the powerful simplicity of native ways.
   INGREDIENTS
   2 tablespoons olive oil or butter
   2 large leeks or onions, diced
   5 medium summer squash, any type, cut in half lengthwise and sliced diagonally
   2 fresh sage leaves, minced
   3 ears of corn, kernels cut off cobs
   1/2 cup water or vegetable broth, or more as needed
   Salt and freshly-ground pepper, to taste
   2 medium heirloom tomatoes, diced
   1. Heat the olive oil or butter in a heavy-bottomed shallow pan or skillet over medium heat. Add the leeks or onions and saute until translucent but not brown.
   2. Add the squash and saute until it just begins to brown.
   3. Add the sage and corn kernels. Stir for a minute.
   4. Add broth or water and a generous pinch of salt and pepper. Bring to a simmer. Add more liquid if it gets too dry.
   5. Simmer 2 to 3 minutes, then add tomatoes. Heat the tomatoes through, then taste and adjust the seasonings as necessary and remove from heat.
   6. Serve with a dollop of sour cream or Mexican crema, if you like.
   Serves 3 to 4.
7. Squash Fries
   1 butternut squash
   Preheat oven to 425 degrees.
   Peel the squash and remove the seeds. Cut into french fry shapes. Place on a non-stick baking sheet in a single layer. Sprinkle with salt, if desired. Bake for 20 minutes, then flip over and bake for an additional 20 minutes. They will get lightly brown and crispy, but still be a bit soft in the center. Delicious!  (would also be wonderful with Sweet Potatoes
8. Spanish Vegetable Stew
   6 servings
   This classic stew, menestra de verduras, has many regional variations, and can be made with different vegetables according to season. Constant ingredients include potatoes, carrots, and green peas; artichokes are the most characteristic. Fresh artichokes are called for in traditional recipes, but using the canned variety simplifies the process. The wine helps the stew give off a wonderful aroma as it cooks.
   2 tablespoons extra-virgin olive oil
   1 large onion, quartered and thinly sliced
   2 to 3 cloves garlic, minced
   3 large potatoes, peeled and diced
   4 medium carrots, peeled and sliced
   1/2 cup dry white wine
   8 ounce white or crimini mushrooms, stemmed and sliced
   1 1/2 teaspoons sweet paprika
   16 stalks asparagus, bottoms trimmed and cut into 1-inch pieces
   One 15-ounce can imported artichoke hearts, drained and quartered
   1 cup frozen green peas
   1/2 cup chopped fresh parsley or cilantro
   Juice of 1/2 to 1 lemon, to taste
   Salt and freshly ground pepper to taste
   Heat the oil in a soup pot. Add the onion and saute over medium heat until translucent. Add the garlic and continue to saute until the onion is golden.
   Add the potatoes, carrots, mushrooms, paprika, and 2 cups water. Bring to a simmer, then cover and simmer gently for 15 to 20 minutes, or until the potatoes and carrots are tender. Add the asparagus and cook over low heat until it is tender but still bright green, about 10 minutes.
   Stir in the artichoke hearts, peas, and parsley. Season with lemon juice, salt, and pepper. Cook over low heat for 5 minutes longer. If time allows, let the stew stand for an hour or so before serving. Heat gently before serving. If the stew is too dense, add just a bit more water, then adjust the seasonings.
9. BAKED SPAGHETTI CASSEROLE (From Ten Talents)
   Serve with a green salad.
   1 lb. Whole wheat or favorite spaghetti
   SAUCE:
   1 cup raw cashews
   1 cup water
   1/3 cup fresh lemon juice
   1 cup chopped tomatoes
   2 Tbs sesame seeds
   4 Tbs yeast flakes (I am going to try without these)
   1 1/2 tsp salt
   1/4 cup olive or flaxseed oil
   1 tsp onion powder
   1/4 tsp garlic powder
   TOPPING: 1 cup seasoned bread crumbs
   Cook spaghetti to desired firmness. Drain. In a blender, combine all the ingredients for the sauce except the tomatoes. When the sauce is smooth, add the tomatoes. Place the cooked spaghetti in a greased baking dish. Pour sauce over spaghetti and top with seasoned whole grain bread crumbs. Bake at 350F for 30-40 minutes.
   Here are two loaf recipes. They make great leftovers and pita stuffers.
10. Vegan French Toast
    from The Vegetarian Mother's Cookbook by Cathe Olson
    You can have French toast without eggs or dairy. The flaxseeds give an eggy feeling to the toast and supply omega-3 fatty acids.
    3 tablespoons flaxseeds
    1/3 cup water
    1 cup soy, rice, or almond milk
    1 teaspoon vanilla extract
    1/2 teaspoon ground cinnamon
    Pinch ground nutmeg
    8 slices whole grain bread
    Grind flaxseeds to powder in coffee grinder or blender. Whisk or blend ground seeds, water, milk, vanilla, cinnamon, and nutmeg. Make sure they are well blended. Pour into shallow dish. Dip bread into flax mixture, coating both sides. Place bread on oiled, hot griddle or skillet. Cook each side of bread until golden brown. These are stickier than regular French toast so you may need to add more oil to the pan when you turn. Repeat with remaining slices.
    Makes 4 servings
11. Fall Vegetarian Chili
    Ingredients:
    1 cup dried kidney beans, with water
    1 cup bulgar or cracked wheat
    1/4 cup tomato paste
    1/2 red pepper, diced
    1/2 green pepper, diced
    1 medium carrot, diced
    2 stalks celery, chopped small
    1 cup corn kernels, fresh or frozen
    1 pinch cayenne pepper
    2 thin slices fresh ginger, peeled
    1 clove garlic, minced
    1/2 cinnamon stick
    3 Tbs. olive oil
    1 tsp. each ground paprika, cumin, coriander, fennel, salt
    1/4 cup parsley, minced
    1 bay leaf
    1 Tbs. soy sauce
    Directions:
    Soak beans for 4 hours in hot water or overnight. Drain, rinse, add 6 cups of unsalted water, bring to boil, and simmer for 2 hours.
    Add bulgar and tomato paste to kidney beans and water; add bay leaf, cinnamon stick, cayenne and ginger slices, returning to boil; cover and simmer again.
    Preheat frying pan on medium; prepare the vegetables, including garlic clove; sauté the vegetables in oil for 5 minutes; add remaining spices and sauté another two minutes. Add a few tablespoons of water, cover, and steam for 10 minutes.
    Transfer veggies to the bean mix and cook about 15 minutes; add minced parsley and soy sauce to taste.
    For this and other great recipes, visit www.SavvyVegetarian.com!
12. Easy Delicious Bruschetta
    Ingredients:
    2 cups tomatoes, diced
    1/2 cup red onion, diced
    1/3 cup kalamata olives, pitted and chopped
    3 cloves garlic, minced
    1/4 cup fresh parsley, minced
    1/4 cup fresh basil, minced
    1 Tbs. olive oil
    salt and pepper (to taste)
    1 baguette or loaf of french bread, sliced and toasted
    Directions:
    Combine tomatoes and next six ingredients in glass pan; add salt and pepper to taste.
    Refrigerate for at least one hour or until ready to serve.
    To serve, spoon onto thin slices of toasted baguette. Makes about 12 pieces.
    For this and other great recipes, visit www.ChooseVeg.com!
13. Italian Style Rice
    a quick side or main dish
    Ingredients
    2 cups Brown Rice, uncooked
    1 2 z. can Tomatoes, whole
    1 cup Corn, sweet, fresh or frozen
    1/2 cup Green Bell Peppers, fresh or frozen
    1 Onion, medium size
    1 tbsp. Garlic, crushed
    1 tbsp. Oregano, dry
    Hot Red Pepper Sauce, to taste
    Preparation
    Normally, when cooking rice we use 2 cups of water for every cup of rice.  In this recipe, we have to account for the water content of the tomatoes and vegetables.  Therefore, we suggest that you begin by bringing to a boil 2 cups of water in a covered glass pot on the stove top.
    While the water is heating, wash, peel and dice the onion, and add to the water.  Peel and crush the garlic and add to the water.  Add the corn and diced green peppers.
    Open the can of tomatoes, and pour the liquid into the pot.  Cut the tomatoes into bite size pieces and add to the pot.
    Add the oregano and hot red pepper sauce.
    When the contents come to a boil, add the brown rice and simmer until all the liquid is absorbed. Check the texture of the rice.  If the rice isn't tender, add a little more water and continue cooking until the additional water is absorbed, repeating as necessary until the rice is tender. (For future reference, we suggest keeping track of the amount of additional water you use.)
    Serve and enjoy!  We serve Italian rice as a main dish with a large salad of fresh mixed greens and veggies.

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