Green Tomato Relish Recipe

Ingredients:

• 24 large green tomatoes
• 3 red bell peppers, halved and seeded
• 3 green bell peppers, halved and seeded
• 12 large onions
• 3 tablespoons celery seed
• 3 tablespoons mustard seed
• 1 tablespoon salt
• 5 cups white sugar
• 2 cups cider vinegar

Directions:

• In a grinder or food processor, coarsely grind tomatoes, red bell peppers, green bell peppers, and onions. (You may need to do this in batches.) Line a large colander with cheesecloth, place in sink or in a large bowl, and pour in tomato mixture to drain for 1 hour.
• In a large, non-aluminum stockpot, combine tomato mixture, celery seed, mustard seed, salt, sugar, and vinegar. Bring to a boil and simmer over low heat 5 minutes, stirring frequently.
• Sterilize enough jars and lids to hold relish (12 one-pint jars, or 6 one-quart jars). Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids.
• Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
• Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid does not move up or down at all). Relish can be stored for up to a year.

Traditional Style Vegan Shepherd's Pie Recipe

Ingredients:

• Mashed potato layer:
• 5 russet potatoes, peeled and cut into 1-inch cubes
• 1/2 cup vegan mayonnaise
• 1/2 cup soy milk
• 1/4 cup olive oil
• 3 tablespoons vegan cream cheese substitute (such as Tofutti ®)
• 2 teaspoons salt
•  
• Bottom layer:
• 1 tablespoon vegetable oil
• 1 large yellow onion, chopped
• 2 carrots, chopped
• 3 stalks celery, chopped
• 1/2 cup frozen peas
• 1 tomato, chopped
• 1 teaspoon Italian seasoning
• 1 clove garlic, minced, or more to taste
• 1 pinch ground black pepper to taste
• 1 (14 ounce) package vegetarian ground beef substitute
• 1/2 cup shredded Cheddar-style soy cheese

Directions:

• Place the potatoes in a pot, cover with cold water, and bring to a boil over medium-high heat. Turn the heat to medium-low, and boil the potatoes until tender, about 25 minutes; drain.
• Stir the vegan mayonnaise, soy milk, olive oil, vegan cream cheese, and salt into the potatoes, and mash with a potato masher until smooth and fluffy. Set the potatoes aside.
• Preheat oven to 400 degrees F (200 degrees C), and spray a 2-quart baking dish with cooking spray.
• Heat the vegetable oil in a large skillet over medium heat, and cook and stir the onion, carrots, celery, frozen peas, and tomato until softened, about 10 minutes. Stir in the Italian seasoning, garlic, and pepper.
• Reduce the heat to medium-low, and crumble the vegetarian ground beef substitute into the skillet with the vegetables. Cook and stir, breaking up the meat substitute, until the mixture is hot, about 5 minutes.
• Spread the vegetarian meat substitute mixture into the bottom of the baking dish, and top with the mashed potatoes, smoothing them into an even layer. Sprinkle the potatoes with the shredded soy cheese.
• Bake in the preheated oven until the cheese is melted and slightly browned and the casserole is hot, about 20 minutes.

Artichoke Salsa Recipe

Ingredients:

• 1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
• 3 roma (plum) tomatoes, chopped
• 2 tablespoons chopped red onion
• 1/4 cup chopped black olives
• 1 tablespoon chopped garlic
• 2 tablespoons chopped fresh basil
• salt and pepper to taste

Directions:

• In a medium bowl, mix together the artichoke hearts, tomatoes, onion, olives, garlic, salt, and pepper. Serve chilled, or at room temperature, with tortilla chips.

Pumpkin Flax Quickbread Recipe

Ingredients:

• 2 tablespoons flax seed meal
• 6 tablespoons water
• 1 1/2 cups sugar
• 1 cup canned pumpkin puree
• 1/2 cup applesauce
• 1 1/3 cups all-purpose flour
• 1/3 cup whole wheat pastry flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 3/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves

Directions:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x5 inch loaf pan.
• Whisk together flax seed meal and water. Mix in sugar, pumpkin and apple sauce.
• In a large bowl, stir together all-purpose flour, whole wheat flour, baking soda, cinnamon, salt, baking powder, nutmeg, and cloves. Add flour mixture to pumpkin mixture; stir until smooth. Pour batter into prepared pan.
• Bake in preheated oven for 65 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean.

Black Halloween Punch Recipe

Ingredients:

• 1 (.13 ounce) envelope unsweetened grape soft drink mix
• 1 (.13 ounce) envelope unsweetened orange soft drink mix
• 2 cups white sugar
• 3 quarts cold water
• 1 liter ginger ale

Directions:

• To make a frozen hand, wash a disposable glove, fill with water, seal with a rubber band and freeze until hard.
• Stir together grape soft drink mix, orange soft drink mix, sugar and water until solids are dissolved. Combine with chilled ginger ale just before serving. Dip the frozen hand briefly in warm water, then peel off the glove. Float the prepared hand in the punch bowl for a ghastly effect.

Garbanzo Stir-Fry Recipe

Ingredients:

• 2 tablespoons olive oil
• 1 tablespoon chopped fresh oregano
• 1 tablespoon chopped fresh basil
• 1 clove garlic, crushed
• ground black pepper to taste
• 1 (15 ounce) can garbanzo beans, drained and rinsed
• 1 large zucchini, halved and sliced
• 1/2 cup sliced mushrooms
• 1 tablespoon chopped fresh cilantro
• 1 tomato, chopped

Directions:

• Heat oil in a large skillet over medium heat. Stir in oregano, basil, garlic, and pepper. Add the garbanzo beans and zucchini, stirring well to coat with oil and herbs. Cook, covered, for 10 minutes, stirring occasionally.
• Stir in mushrooms and cilantro, and cook until tender, stirring occasionally. Place the chopped tomato on top of the mixture. Cover, and let the tomatoes steam for a few minutes, but don't let them get mushy. Serve immediately.

Sarah's Salsa Recipe

Ingredients:

• 2 (14.5 ounce) cans diced tomatoes
• 1 1/2 (10 ounce) cans diced tomatoes with green chile peppers
• 2 tablespoons lemon juice
• 1 fresh jalapeno pepper, chopped
• 1/3 cup chopped fresh cilantro
• 1/2 large yellow onion, chopped
• 3 drops hot pepper sauce
• 1 clove garlic, minced

Directions:

• In a blender, place diced tomatoes, diced tomatoes with green chile peppers, lemon juice, jalapeno pepper, cilantro, yellow onion, hot pepper sauce and garlic. Blend until smooth. Chill in the refrigerator until serving.

Vegan Agave Cornbread Muffins Recipe

Ingredients:

• 1/2 cup cornmeal
• 1/2 cup whole-wheat pastry flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup applesauce
• 1/2 cup soy milk
• 1/4 cup agave nectar
• 2 tablespoons canola oil

Directions:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a muffin pan.
• Combine the cornmeal, flour, baking soda, and salt in a large bowl; stir in the applesauce, soy milk, and agave nectar. Slowly add the oil while stirring. Pour the mixture into the muffin pan.
• Bake in the preheated oven until a toothpick or small knife inserted in the crown of a muffin comes out clean, 15 to 20 minutes.

Slow Cooker Vegetable Chili Recipe

Ingredients:

• 1 (28 ounce) can whole peeled tomatoes with juice
• 1 (15 ounce) can garbanzo beans, drained
• 2 zucchini, thinly sliced
• 1 onion, chopped
• 2 carrots, sliced
• 2 stalks celery, sliced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1/3 cup chili powder
• 1 (4 ounce) can chopped green chile peppers
• 2 cloves garlic, minced
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 1 teaspoon salt

Directions:

• In a slow cooker, combine the tomatoes, garbanzo beans, zucchini, onion, carrots, celery, red bell pepper, green bell pepper, chili powder, green chile peppers, garlic, oregano, cumin and salt.
• Cover and cook on low for 6 to 8 hours OR on high for 3 to 4 hours.

Garbanzo Tomato Pasta Soup Recipe

Ingredients:

• 3 (14.5 ounce) cans vegetable broth
• 3/4 cup small seashell pasta
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (15 ounce) can garbanzo beans, drained and rinsed
• 1 (28 ounce) can whole peeled tomatoes, chopped, juice reserved
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• salt and pepper to taste

Directions:

• Bring vegetable broth to a boil in a large pot. Add pasta and cook for 8 to 10 minutes or until al dente.
• Meanwhile, heat oil in a small skillet over medium heat. Saute onions and garlic until translucent. Stir into pasta and add garbanzo beans, tomatoes, basil, thyme, salt and pepper. Heat through and serve.