Super Healthy and Super Easy Vegetarian Chili

2 large onions, diced
4 celery stalks, chopped
2 cups chopped collard greens or kale
1/2 cup quinoa
1 15 oz can chickpeas, drained and rinsed
1 15 oz can kidney beans, drained and rinsed
1 15 oz can black beans, drained and rinsed
1 28 oz can diced tomatoes
2  4oz cans diced green chile peppers
1-2 T chili powder
2 tsp garlic powder
1 tsp cumin
hot mexican chili powder, to taste
salt and pepper, to taste
water, as needed

• In a large stock pot, saute onions, celery, tomatoes, and chiles in some vegetable broth
• Add spices and heat while stirring occasionally for 10 min
• Add quinoa, beans, and kale
• Simmer for at least an hour

Chickpea Cutlets

2 cans chickpeas, drained and rinsed
1/2 cup walnuts
1 T ground flax seeds, mixed with 3 T warm water
2 T tehina
2 T lemon juice
2 cups cooked rice
1/2 cup flour
1 tsp garlic powder
1 tsp salt
1/2 tsp cumin
1/2 tsp oregano
1/2 tsp paprika
1/4 tsp rubbed sage
cornflake crumbs to coat (about 1 cup)

• Process chickpeas and walnuts in food processor 
• Mix well with remaining ingredients
• Refrigerate batter for a few hours or overnight
• Preheat oven to 375
• Roll batter into about 22 balls and flatten into cutlet-shaped patties
• Place crumbs on a plate and press cutlets into cornflake crumbs, coating both sides.
• Bake on large baking sheet for 25 minutes
• Flip and bake for 10 more minutes

Creamy African Sweet Potato Stew

2 large onions, sliced into half rings
3 carrots, diced
4 stalks celery, diced
6 cloves garlic, minced
3 sweet potatoes, cubed
2 cups vegetable broth
1 cup water
1 28 oz can diced tomatoes (no salt added)
2 T onion soup mix
1 tsp salt, or to taste
1/4 tsp black pepper
2 T peanut butter or sunbutter
1 cup almond milk, or lite coconut milk
1 15 oz can chickpeas, drained and rinsed
2 cups frozen chopped spinach or kale

• Combine all ingredients in a large pot
• Bring to a boil
• Simmer for 30 min- 1 hour, until vegetables are soft

Fat-free, Gluten-free, Vegetarian Shabbos Cholent

2 onions, chopped
6 cloves garlic, minced
1/2 cup dry, soaked pinto beans (or one 15 oz can)
1/2 cup dry, soaked kidney beans (or one 15 oz can)
1/2 cup dry, soaked navy beans (or one 15 oz can)
1 cup brown rice
6 medium potatoes, cut into chunks
2 tsp salt
2 tsp chili powder
2 tsp paprika
black pepper, to taste
4 T ketchup
2 T BBQ sauce
4 T homemade onion soup mix
water to cover (about 5-6 cups)

• Combine all ingredients and mix well
• Cook in crockpot on high for 6 hours, then turn to low
• Continue to cook on low overnight (or at least 6 more hours)

Meatless Moroccan Stew

1 onion, chopped
6 cloves garlic, minced
1/4 tsp ground ginger
1/4 tsp ground cinnamon
2 tsp sweet paprika
Dash of cayenne pepper (or more, to taste)
A few pinches of saffron, crushed (optional)
salt and pepper, to taste
1 medium/large eggplant, cubed
2 medium zucchini, chopped
1 14 oz bag shredded cabbage
1 28 oz can/box chopped or crushed tomatoes
1 1/2 cups cooked chickpeas
1/4 cup fresh parsley, chopped
6 cups vegetable broth
1-2 cups water

• Saute onions and garlic in a bit of vegetable broth, until soft
• Add spices and heat for another minute
• Add eggplant and 4 cups of vegetable broth
• Bring to a boil, lower the heat a bit and boil for 15-20 min
• Add zucchini, cabbage, tomatoes, chickpeas, and 2 more cups of broth
• Bring to a boil and add the parsley and 1 cup of water
• Simmer for 30 more minutes
• Add more water and salt if needed
• Serve over angel-hair pasta

Best Oil Free Chummus

2 cups chickpeas
3 T techina
2 T lemon juice
1 tsp cumin
2 cloves garlic or 1 tsp garlic powder
1 tsp salt
3/4 cup veg broth

• Place all ingredients in blender and blend until smooth

Beet Burgers #1- Gluten Free

2 1/2 cups cooked brown rice
2 cups cooked lentils or 2 cans lentils or other bean
1 can beets, drained
1 large onion, sauteed

2 frozen garlic cubes, sauteed
1 tsp salt
1 tsp oregano

1/2 ground fennel
Black pepper, to taste
2 tsp mustard
(2  T ketchup)
4 T Sunbutter, Almond butter, or Peanut butter
3/4 cup Cornflake crumbs

• Chop beets, rice, and lentils in food processor
• In a large bowl mix together with the remaining ingredients
• Refrigerate for a few hours, or overnight
• Form into about 20 medium-sized burgers
• Bake at 375 for 10 min
• Flip, and bake for an additional 10 min
• turn up to 450, bake for 5 more min
• Let them cool off completely

*1 1/4 cups dry, with 3 cups vegetable broth and 1 T no-salt seasoning- yields aprox. 4 cups cooked lentils

Chickpea Tuna

3 cups cooked chickpeas, or 2 15 oz cans drained and rinsed
2 celery stalks, minced
1 cup baby carrots, minced
3 slices of sandwich sliced dill pickles, chopped
3 T cashew mayo
1 tsp lemon juice
1 tsp mustard
salt and black pepper to taste

• Using a masher or food processor, mash chickpeas, leaving some chunks 
• Combine with all ingredients, mix well, and refrigerate.

Chickpea Teriyaki With Hawaiian Salsa

4 cups cooked chickpeas
4 cups cooked rice
1/4 cup soy sauce
1/4 cup agave or honey
1/4 tsp ground ginger
1/2 tsp garlic powder
1 1/2 cups mango chunks
2 1/2  cups pineapple chunks
1 T lemon juice
1/4 tsp dried cilantro

• Combine pineapple, mango, lemon juice, and cilantro into blender or food processor and blend until a chunky-salsa consistency is reached
• Refrigerate salsa for at least one hour
• Combine soy sauce, agave, ginger, and garlic powder. Mix well.
• Place chickpeas in a large pot.
• Pour the mixture over the chickpeas and marinate for at least 20 min.
• Cook over medium heat, stirring regurlarly, until most of the liquid is absorbed.
• Serve chickpea teryaki over rice and top with hawaiian salasa.