Recipes

CHICKPEA-OF-THE-SEA MOCK TUNA SALAD

Ingredients

1 can garbanzo beans

1⒈／⒉ cups plant-based, egg-free mayonnaise such as Vegenaise (No cholesterol, gluten, or preservatives! Yay!)

1 tablespoon lemon juice

1 teaspoon garlic powder or garlic salt

?cup chopped celery (optional)

?cup chopped green, white, or red onion (optional)

Directions

Using a potato masher, mash the beans in a large bowl until the skins separate and the beans are reduced to a lumpy paste. You may use a food processor instead if you prefer, transferring the beans to the large bowl once you've processed them. Add the other ingredients and stir together thoroughly. The chickpea salad may be served cold or at room temperature, and is great as a sandwich spread, on crackers, or on celery sticks. Enjoy that plant-based protein!

PUMPKIN SPICE CAKE/CAKE DONUTS

Cake/Cake Donut ingredients

1 box vanilla cake mix

15-ounce canned pumpkin

1 tablespoon pumpkin pie spice

Frosting/glaze ingredients

2 cups powdered sugar

1 teaspoon vanilla extract (You can substitute maple extract or almond if preferred)

Water (amount needed varies by desired thickness of frosting or glaze)

Optional topping variations

Shredded coconut

Chopped pecans

Slivered almonds

Sprinkle of brown sugar

Sprinkle of powdered sugar

Directions

Preheat oven to 350 degrees. Stir cake ingredients together in large bowl until well blended. Grease cake pan, donut pan, or mini Bundt pan. Fill each section until ? full. Bake for approximately fourteen minutes, or until a toothpick inserted in the cake or donut comes out clean.

To prepare the frosting or glaze, stir together the powdered sugar, vanilla extract, and one tablespoon water. Add one teaspoon of water at a time, stirring afterward, until the topping is at your desired thickness. For a thick frosting, you'll use less water. For a more transparent glaze, you'll use more water. Spread or drizzle the frosting or glaze over cooled donuts. For variety, add one or more of the optional toppings. This recipe can also be made in small squares and served as dessert cakes. It's the perfect autumn treat and sooooo easy!

CREAMY MUSHROOM RISOTTO

Ingredients

6 cups vegetable broth

4 tablespoons olive oil

12 ounces sliced mushrooms of your choice

2 large cloves minced garlic

1 teaspoon dried thyme

1 teaspoon salt

1 small, diced onion

1? cups arborio rice

?cup dry white wine

1 teaspoon lemon juice

1 teaspoon black pepper

Optional

1 cup peas or chopped asparagus

Directions

Simmer the broth over medium heat for five minutes, then reduce to low heat. Heat a large pan over medium heat. Add two tablespoons of olive oil and a small amount of mushrooms. Spread the mushrooms in a single layer so they can brown. Allow mushrooms to brown in pan for three minutes, then turn them over to brown for an additional three minutes. Push the browned mushrooms aside and repeat the process with the remaining mushrooms, adding more oil as needed. Reduce the heat to low and add the garlic, thyme, and salt. Sauté for about one minute until fragrant. Add onions and any remaining oil, and sauté for another minute. Add the rice and stir to coat. Allow the mixture to toast for one to two minutes. Add the wine and simmer for five minutes, stirring often. Add remaining salt and broth, one cup at a time, allowing the rice and liquid to cook down before adding more. Stir often, but not constantly, to allow rice to cook.

Continue until the broth is cooked down and the rice is tender enough to eat. You may add more broth if you prefer your rice more tender. Remove from heat, add the cooked mushrooms and optional ingredients, as well as lemon juice and black pepper to taste. Stir thoroughly so that the mushrooms are coated. Enjoy!