Bulgur "stir fry"

 There's nothing "stir fry" about it except the taste!

In an instant pot or on the stovetop: cook 2 (or so) cups of bulgur wheat.

In your oven: roast your choice of veggies.  I usually do bell pepper, cauliflower, carrots, and sometimes brussel sprouts

In a mason jar: mix sauce:

• 1 cup of low sodium soy sauce
• 2 T sesame oil
• 1 T brown sugar or honey
• 1 T minced ginger
• 1 t minced garlic
• 1/4 c seasoned rice vinegar

In a frying pan: fry up one block of tofu, then add the sauce.  Heat until the sauce is thickened. 

 Combine bulger, veggies, and tofu sauce in a large bowl.  Stir and serve!

Cauliflower soup- instant pot

 2 T vegetable oil

1/2 onion chopped

2 cloves garlic

1 T minced ginger

1 t cumin

1/2 t tumeric

2 T red curry paste

1 t lemon zest

1 head cauliflower

1 cups veg broth

1.5 cups coconut milk

1 T honey

1/2 t salt

1/4 t pepper

Saute onion and oil first, then add spices after onions are softened.  Add in remaining ingredients except coconut milk.  Pressure cook on high for 5 minutes, release naturally.  Add coconut milk and use immersion blender to puree.

Homemade enchilada sauce

¼ cup tomato paste 
1 teaspoon ground cumin 
1 teaspoon dried oregano 
1 garlic clove, minced or pressed  
¼ teaspoon kosher salt 
¼ teaspoon black pepper 
3 Tablespoons olive oil 
¼ cup whole wheat flour 
2 Tablespoons mild chili powder
3½ cups low sodium vegetable broth,    warmed 

 In a small bowl, mix tomato paste, cumin, oregano, garlic, salt, and pepper; stir to combine and set aside.
Heat a large, nonstick sauté pan over medium heat; add 3 Tablespoons oil, whole wheat flour, and chili powder. Stir to combine until it becomes a thick paste; add in tomato paste mixture and stir to combine.
Slowly add in hot broth while whisking to dissolve the flour mixture.  Continue whisking while adding in all the broth.
Reduce heat to a simmer and cook for 10 minutes.  Remove from the heat and allow to cool slightly.

Minestrone Soup

1 Qt chicken broth
1/2 lb small tube pasta like ditalini 
1 lb smoked sausage, chopped into coins
2 celery stalks diced
1/2 onion diced
1 can diced tomatoes
1/2 teaspoon garlic powder
2 T italian seasoning

Directions:
brown onions in small frying pan until golden (optional)
put all ingredients in crock pot and cook on high for 4-5 hours or low for 7-8 hours

Curried Split Pea Soup

Curried Split Pea Soup

1 or 1.5 cups of dry yellow split peas
1 qt chicken broth (or vegetable broth for vegetarian option)
1 cup water
1/2 cup salsa
2 tbsp curry powder
1/4 cup dried onion flakes
1/2 teaspoon salt
1/3 cup white rice

Directions:
Cook split peas ahead of time by following directions on the package.  Pour off foamy liquid 1-2 times as you cook (helps digestability of peas)
Throw all ingredients in the crockpot and cook on low for 8-9 hours or until rice is tender
Optional: puree soup with an immersion blender if you want a smoother soup

Vegan Pesto

2 cups packed of Basil or thai basil
4 cloves of garlic
1/4 cup peanuts or natural peanut butter
3 T sesame oil
1.5 T rice vinegar
dash of red pepper flakes
1 T agave nectar or honey
1 t soy sauce
1 T lime juice
salt to taste

Put all ingredients in a food processor and pulse until texture is smooth

Cowboy Salad

I adapted this recipe from the Pioneer Woman.  It's a great summer entree salad that all of my kids will eat!
salad:
1 head iceburg (chopped), 1 bag other lettuce of your choice
1 cup shredded cheddar
1 package of bacon, cooked, cooled, and crumbled
2 green onions, diced
1/2 bag salad tortilla strips
1/2 box grape tomatoes, halved
any other veggies you'd like to add: carrots or cucumbers would work well

dressing:
1/2 cup mayo
1/2 cup bbq sauce
splash of buttermilk or regular milk to desired thickness
1 T chopped garlic
shake well in a mason jar