Just Drool, Hawaiian Style.

Gluten Free Vegan Hawaiian Macaroni Salad:

* 1 bag Mrs. Leepers Corn Rotelli, cooked, drained, rinsed and chilled.
* 1 1/2 c Veganaise
* 1/2 c teriyaki sauce (see my recipe if you want to make it yourself)
large handful of shredded carrots
* 1 bunch green onion ~ chopped fine
* pepper

Combine everything and let sit refrigerated in a covered bowl overnight if possible.

Vegan, Gluten Free Kalua "Pork"

2 large handfuls (about 2 cups) of Butler Soy Curls
2 Tbs of Nutritional Yeast Flakes (ground into powder)
2 tsp of Garlic Powder
2 tsp of Onion Powder
1 Tbs of Bacos (soya bacon bits) ground into powder
1/4 tsp of Salt
1/4 tsp of Pepper
1/4 tsp of Spanish Smoked Paprika
3/4 cup of Water
1 ring of fresh pineapple, chopped
1 tsp of Liquid Smoke
1 tsp of Garlic Olive Oil
1 Tbs of Tamari Wheat Free Soy Sauce

Combine all ingredients and cook over low to medium heat until curls are soft and pliable. Serve over steamed rice topped with Teriyaki Sauce.

Teriyaki Sauce:

* 1/4 cup Tamari soy sauce
* 1 cup water
* 1/2 teaspoon ground ginger
* 1/4 teaspoon garlic powder
* 5 tablespoons packed brown sugar
* 1-2 tablespoon Agave syrup
* 2 tablespoons cornstarch
* 1/4 cup cold water

Combine everything except last two ingredients into a small saucepan and heat until warm, mix cornstarch and 1/4 cup of water in a small bowl to dissolve the starch then add to sauce until thick and bubbly, remove from heat and pour over rice.

"Chicken" Curry with Cashews

Ok, all I'm saying is that I DREAM about this dish ever since we made it.

Ingredients

* 1/4 cup earth balance
* 1 medium onion, finely chopped
* 2 cloves garlic, finely chopped
* 1 tablespoon finely chopped peeled fresh ginger
* 3 tablespoons curry powder or curry paste
* 2 teaspoons salt
* 1 teaspoon ground cumin
* 1/2 teaspoon cayenne
* 2-3 cups of diced seitan
* 1 (14 1/2 ounce) can diced tomatoes (we used Rotel with cilantro and then didn't add the fresh cilantro)
* 1/4 cup chopped fresh cilantro
* 3/4 cup cashews
* 1 cup coconut milk (I used unsweetened vanilla Almond milk since Dave can't do the coconut)
* cooked basmati rice or jasmine rice, to accompany
* chopped fresh cilantro or mango chutney or raisins or cashews, to garnish


Heat earth balance in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes.

Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes.

Add seitan and cook, stirring to coat, 3 minutes.

Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, about 10 minutes to allows the flavors to meld.

Just before serving: Pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with coconut milk and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.

Serve over rice with additional broken cashews and TRY not to moan out loud, I dare you!!!

I see a trend here, which only *I* have the power to change

I notice that when I go to post a recipe, it is usually a dessert and when I read the other postings, they're for a healthy, very veggie-focused dishes. = ) So, as I sat down to post yet another delicious dessert that I concocted for yesterday's Christmas feast, I decided to instead share the lovely Moroccan Stew that my friend Pam so generously made to accommodate her veggie-centric guests.

Ingredients

* 1 tablespoon vegetable oil
* 2 cups (1/2-inch) cubed zucchini
* 1 cup chopped onion
* 1/2 cup chopped carrot
* 1 cup cubed yams
* 1 tablespoon bottled minced garlic
* 1 cup veggie broth
* 1/2 teaspoon cayenne pepper
* 1 1/4 teaspoons ground ginger
* 1 1/4 teaspoons ground cumin
* 3/4 teaspoon ground coriander
* 1/2 teaspoon salt
* 1/4 teaspoon ground cinnamon
* 1/4 teaspoon black pepper
* 2 (15 1/2-ounce) cans chickpeas (garbanzo beans), drained
* 1 (14.5-ounce) can no-salt-added stewed tomatoes, undrained


Heat oil in a large stew pot over medium-high heat. Add zucchini, onion, carrot, yams and garlic; sauté 5 minutes. Stir in broth and the remaining ingredients; bring to a boil. Cover, reduce heat, and simmer until tender, stirring occasionally. Add more broth as needed for your desired consistency. Serve over cous cous.

Enjoy!

Tammy's Non-Traditional Chunky, Spicy Lentil Soup

Keep in mind folks that I don't really follow a recipe, but let your taste buds be your guide and customize this hearty and delicious soup to suit your needs and desires. The weather will soon be perfect for eating this often.

2-3 Cups of a combination chopped onion, chopped celery and chopped carrots. Use the proportions that make you happy
1/4 cup extra virgin olive oil
1-2 TBLSP crushed garlic
1 teaspoon dried basil
1 teaspoon dried or fresh cilantro
1 Bay Leaf
1 teaspoon cumin
1/2 teaspoon red pepper
2 teaspoons black pepper
1 teaspoon white pepper
Salt to taste (sea salt works best)
2 cups red lentils
8-12 cups of water
1/2 pkg Ore Ida O'Brien Potatoes
Tapatio or your favorite hot sauce

In a mongo sized stock pot over medium to medium high heat, add olive oil, celery, onion, carrots and a dash of salt and cook until tender. Add spices and stir, cooking mixture for 2-3 minutes before adding lentils and water. I use enough water to fill the stock pot 2/3 of the way full. Add salt and simmer for about 30 minutes stirring often to facilitate the blending of flavors. Add O'Brien Potatoes and more salt. When lentils have completely broken down, add tapatio to your favorite level of heat, find the pesky bay leaf and remove it, then serve.

Tropicana Sardine-y Orange Juice

The article that you sent was understandably appalling and so I decided to share my consumer opinion with the source. I doubt that it has really been of much help, but it made me feel slightly better. Note that my letter to them was entered on one of their web forms, oh and the bolding is mine, as it is my favorite sentence in the whole letter.

RE: Tropicana Healthy Heart

I'm speechless. I understand the importance of Omega 3 fatty acids and take Flax seed oil capsules every day. My husband and I are vegetarians and it is horrifying that we have to check the label on ORANGE JUICE to make sure there are no animal products included. Why not flax? I drink Tropicana every day, and I realize (hopefully) that this is just in ONE of your products, but this decision makes me want to boycott all Pepsi products. Please explain the rationale behind anchovies in my orange juice!
EMAIL*MESSAGE*END



Tammy:

We're sorry the presence of ingredients sourced from fish in Tropicana Pure Premium Healthy Heart Orange Juice with Omega-3's causes you concern. Clearly you were upset about this, and we are sorry.

Your well being and the reputation of our products for quality and safety are of the utmost importance to us. Please be assured that we take your concerns seriously and have forwarded your comments and concerns to our product development and management teams for review.

Healthy Heart is the only Tropicana product containing fish; fish based Omega-3s are the only two that are approved to use the FDA's qualified heart health claim. Over 75% of Americans don't get enough Omega-3's in their diet. That's why Tropicana created Healthy Heart with Omega-3. It's an excellent source of Omega-3 EPA & DHA, with Potassium, Folate and Vitamin C.

You may be interested to know that in addition to listing fish in the ingredients, there is also a kosher symbol (circle K, F) on the front lower left hand corner of the carton; the letter "F" stands for fish.

We understand that consumers are concerned about various ingredients and always try to consider these concerns when developing our products. We'd like you to know, many of our juices don't contain ingredients sourced from animals, such as our Pure Premium No Pulp Orange Juice.

We've mailed you a coupon in the hopes that you'll consider purchasing one of our other varieties of juices; your coupon should arrive in about a week.

Please be assured that your feedback is important to us, Tammy, and we appreciate having your comments on file. We thank you for your business and hope you will continue to be a valued Tropicana consumer.

Margie
Tropicana Consumer Relations


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