Vegetarian Mediterranean Nachos Appetizer

Ingredients:

• About ⅓ of a large bag of tortilla chips
• ½ of a 10 ounce container of hummus
• ½ of 14.5 ounce can ( about 3/4 cup) of garbanzo beans, rinsed, drained and patted dry
• 1 cup canned artichoke hearts, rinsed, drained and squeezed dry of the liquid
• ½ cup chopped roasted red peppers, patted dry from the jar
• ½ cup crumbled feta cheese
• 2½ Tablespoons pine nuts
• ½ cup chopped tomatoes
• 2 tablespoons fresh minced cilantro

Instructions:

• Preheat oven to 375 degrees
• Spread tortilla chips in a baking pan
• dollop with hummus and spread slightly
• Top with garbanzo beans, artichoke hearts, red peppers, feta cheese and pine nuts
• Bake for approximately five minutes
• Remove from oven and top with fresh tomatoes and cilantro

(recipe from Nutritious Eats)

Vegan, Gluten-Free, Dairy-Free Chocolate Peanut Butter Bars

Ingredients:

• 1½ cup natural, unsalted peanut butter (1 cup for peanut butter layer, ½ cup for chocolate layer)
• ¼ cup plus 2 tablespoons pure maple syrup
• ½ cup coconut flour
• 1 cup vegan chocolate chips

Instructions:

• Line an 8-inch baking pan with parchment or wax paper
• In a medium bowl, whisk 1 cup of the peanut butter, maple syrup and coconut flour until difficult to stir; then use a rubber spatula to fold the ingredients together
• Transfer peanut butter mixture to baking pan and smooth into an even layer
• In a microwave-safe bowl, add chocolate chips and ½ cup peanut butter. Microwave in 20-second increments, stirring between each, until chocolate is completely melted
• Pour the chocolate layer over the peanut butter layer and smooth evenly
• Freeze for 45-60 minutes

(recipe from Beaming Baker)

Vegan Fried Rice

Ingredients:

• Rice and vegetables

• 1 cup extra firm tofu
• 1 cup long- or short-grain brown rice (rinsed)
• 4 cloves minced garlic
• 1 cup chopped green onion
• ½ cup peas
• ½ cup finely chopped carrots

• Sauce

• 3 tablespoons soy sauce
• 1 tablespoon peanut butter
• 2-3 tablespoons organic brown sugar, muscovado sugar, or maple syrup
• 1 clove minced garlic
• 1-2 teaspoons chili garlic sauce (use more or less depending on taste)
• Optional: 1 teaspoon toasted sesame oil

Instructions:

• Preheat oven to 400 degrees and line a baking sheet with parchment paper (or lightly grease with non-stick spray)
• Wrap tofu in a clean, absorbent towel and set something heavy on top to press out the liquid
• Once the oven is preheated, dice tofu into 1/4-inch cubes and arrange on baking sheet. Bake for 26-30 minutes (until golden brown edges and firm texture)
• While the tofu bakes prepare rice by bringing 12 cups of water to a boil in a large pot. Once boiling, add rinsed rice and stir. Boil on high uncovered for 30 minutes, then strain for 10 seconds and return to pot removed from the heat. Cover with a lid and let steam for 10 minutes
• While rice and tofu are cooking, prepare sauce by adding all ingredients to a medium mixing bowl and whisking to combine. Taste and adjust flavor as needed
• Once the tofu is done baking, add directly to the sauce and marinate for 5 minutes, stirring occasionally
• Heat a large metal or cast iron skillet over medium heat. Once hot, use a slotted spoon to scoop the tofu into the pan leaving most of the sauce behind. Cook for 3-4 minutes, stirring occasionally, until deep golden brown on all sides. Lower heat if browning too quickly. Remove from pan and set aside
• To the still hot pan add garlic, green onion, peas and carrots. Sauté for 3-4 minutes, stirring occasionally, and season with 1 tablespoon soy sauce.
• Add cooked rice, tofu, and remaining sauce and stir. Cook over medium-high heat for 3-4 minutes, stirring frequently.
• Serve immediately with extra chili garlic sauce

(recipe from Minimalist Baker)