Rice with Carrots and Ground Meat

2 cups uncooked rice

1-2 pounds ground meat (lamb, beef or turkey)

2 bags shredded carrots

1 large onion, sliced

2 cups tomato sauce 

oil for frying

salt and pepper to taste

In a frying pan, fry the carrots until golden, take the carrots out leaving the oil in the pan. Brown the meat in the remaining oil and the onion. Then add the carrots and the tomato sauce. Cook altogether for 10-15 minutes. Cook rice according to package instructions. Put one layer white rice and one layer of the mixture and so on until done. Top layer should be rice. 

Wahonpi Soup

Ingredients

3 cups cooked, cubed beef or bison meat

6 cups beef broth

3 medium potatoes, peeled and cubed

3 medium carrots, cut in half

1 tablespoon worcestershire sauce

salt and pepper to taste

Instructions

Add the cooked meat to the broth in a stockpot.

Add carrots, potatoes, and worcestershire sauce.

Simmer over low heat for 45 minutes.

If using bison, add the meat to the pot in the last 15 minutes of cooking.

Season with salt and pepper to taste.

Bison Chili

Ingredients

1 pound ground bison (can substitute beef)

1 medium onion, chopped

15.5 ounce can pinto beans, rinsed and drained

2-15.5 ounce cans tomatoes

½ cup water

2 teaspoons chili powder

½ teaspoon ground cumin

½ teaspoon salt

½ teaspoon ground pepper

¼ cup fresh cilantro, chopped

Directions

In a non-stick skillet, cook the ground bison and onion in a small amount of oil until the meat is browned and the onion is tender.

Add the pinto beans, tomatoes, water and seasonings. Cover and simmer for 1 hour, adding more water if chili becomes too thick.

Add chopped cilantro and simmer an additional 10 minutes.

Spoon into bowls and garnish with grated cheese or diced jalapenos, if desired.

The Best Vegan Lasagna

1cup dried red lentils

(2) 25-ounce jars marinara sauce

1 cup raw cashews

14.5 ounce firm tofu patted dry

½ cup nutritional yeast

3 tablespoons fresh lemon juice from about 2 lemons

1 teaspoon salt

1 teaspoon dried basil

1 teaspoon oregano

½ teaspoon garlic powder

3 cups baby spinach

1 box lasagna noodles (about 12 noodles) regular, gluten free or whole grain

2-3 cups vegan shredded vegan mozzarella

Cook the red lentils.Add 1 cup dried red lentils and 3 cups of water to a medium pot. Bring to a boil, and then simmer for about 20 minutes. Drain the lentils in a fine strainer, and then add back to the pot and stir in the marinara sauce. Set aside.

Preheat the oven to 350 degrees.

Make the Cashew-Tofu Ricotta: Add the cashews to a food processor and process until fine and crumbly. Then add the tofu in chunks, nutritional yeast, lemon juice, salt, basil, oregano and garlic powder to the food processor. Pulse until well combined and pretty smooth. If it's too thick, add a few tablespoons of water to blend. Set aside.

Assembling the lasagna:Add about 1 cup of lentil marinara to the bottom of a large 9×13 inch casserole dish. Spread it around evenly. Next add 4-5 lasagna noodles (uncooked). Spread half of the ricotta on top of the noodles. Top with half of the spinach. Add about 1 cup of the marinara sauce over the spinach, then place 4-5 lasagna noodles on top. Spread the rest of the ricotta over the noodles, then the rest of the spinach. Place 4-5 more noodles on top of the spinach, and then pour the rest of the sauce over the top, evenly.

Cover tightly with foil and bake for 40 minutes.

While the lasagna is cooking, make your Vegan Mozzarella Cheese, if using. Alternatively, use 2-3 cups store bought vegan mozzarella cheese.

After 40 minutes, remove the foil and spoon on the mozzarella (or sprinkle the cheese all over). Place the lasagna back in the oven and bake for 20 more minutes, uncovered. Remove from oven, let cool for at least 15 minutes and serve.

Leftover lasagna will keep for about 4 days in the refrigerator. See notes for freezing instructions.

Vegan Pumpkin Cream Cheese Muffins

Cream Cheese Filling

8 ounces vegan cream cheese

1/3 cup powdered sugar

½ teaspoon pure vanilla extract

Pumpkin Muffins

15 ounce can pumpkin puree

½ cup canola oil

½ cup soy milk

1 cup brown sugar packed

2 cups all purpose flour

1 tablespoon baking powder

½ teaspoon salt

2 teaspoons pumpkin pie spice

Streusal

¼ cup melted vegan butter

1/3 cup brown sugar lightly packed

1/3 cup granulated sugar

¾ teaspoon ground cinnamon

½ cup all purpose flour

• Preheat oven– Preheat the oven to 375 degrees F and lightly grease two muffin pans (or make 1 pan at a time). If you want to use paper liners, also make sure to spray the cups lightly with oil so the muffins don’t get stuck to the paper.
• Make the cream cheese filling– In a medium bowl, stir the vegan cream cheese, powdered sugar and vanilla together until well combined. Set aside.
• Make the muffins– In a large bowl, whisk the pumpkin, oil, soy milk and brown sugar until smooth. Add the flour, baking powder, salt and pumpkin pie spice to the same bowl, and stir until just combined with a wooden spoon.
• Add to muffin pan– Portion 2 tablespoons of muffin batter into the bottom of each liner and use a spoon to create a little crater in the middle for the cream cheese. Drop about 2 teaspoons of cream cheese mixture into the crater, then place more pumpkin batter on top, about 3/4 of the way full.
• Streusel topping– In a small bowl, combined all ingredients and mix with a fork until crumbly. Sprinkle on top of the muffin batter.
• Bake– Bake for 22-25 minutes, until a toothpick inserted comes out clean. Let cool before serving. Enjoy!

Easy Calzone Recipe 

• 2 lb pizza dough
• 1 cup pizza sauce
• 1 cup pepperoni
• ½ cup salami
• 2 cups shredded mozzarella
• 1 cup ricotta cheese
• 2 tbsp oil
• ½ cup parmesan cheese

• Preheat the oven to 475 °F. Line the baking sheet with parchment paper or spray it with oil.
• Divide the dough into 8 equally sized pieces. Roll each piece into a 1/4" thick circle.
• Place the filling on half of each circle (pizza sauce, ricotta, pepperoni, salami and shredded mozzarella). Make sure to leave the edges clean to allow for sealing the calzone. Fold the side over the filling and crimp the edges.
• Place calzones on a baking sheet, leaving space apart. Cut a small vent on the top of each calzone. Brush the tops with oil and sprinkle with parmesan cheese. Bake for 15 minutes or until golden brown.

Italian Calzone

Olive oil

1/2 yellow onion, thinly sliced

Pinch kosher salt

½ cup butternut squash, cubed

½ cup broccolini, trimmed

½ cup cremini mushrooms, sliced

3 garlic cloves, peeled and minced

1 (12-ounce) batch of store-bought or homemade prepared pizza dough

3 tablespoons jarred marinara sauce

1 (4 oz. ) mozzarella ball

In a medium skillet, heat olive oil over medium heat. Add thinly sliced onions and pinch of salt. Cook onions for 30 minutes, or until onions are browned and caramelized.

While the onions are cooking, pre-heat oven to 400F. Place cubed butternut squash on a baking sheet and toss with a teaspoon of olive oil and sprinkle with salt and pepper. Roast for 15 minutes, or until soft. Remove and set aside.

When onions are caramelized, add broccolini and cremini mushrooms and sauteé for 5-10 minutes. Add garlic to the top and cook just until fragrant.

Lightly flour your work surface and roll out pizza dough to a 1/8-inch thick circle. Transfer pizza dough to a piece of parchment. Add the tomato sauce to one half. Top with broccolini/mixture. Add the butternut squash and then finish it off with a few slices of mozzarella.

Fold dough in half, over filling, and crimp as desired to seal. Transfer parchment with calzone to a baking sheet. Using a knife, slice a hole in the top. This will allow steam to escape as it bakes. Place it in the oven and cook until dough is puffed up and golden brown, 15-20 minutes.