1/4 c olive oil

1 scallion, sliced on the diagonal

2 large Spanish onions, sliced thinly (julienne cut)

1 T. minced garlic

2 T. organic tomato paste

1 T. Spanish paprika

2 c. brown basmati rice

4 c. filtered water

2 cubes vegan "chicken" flavored bouillon

1 package gardein chicken scallopini

If you have a paella pan, you may use that, or just heat a large frying pan over medium heat. Add the oil, and the gardein chicken. Warm through 2 minutes on each side, remove them to a plate covered with a paper towel. Place an inverted plate over the top to keep warm.

Add the onions to the pan, and cook for a long while, until the onions are well browned (not burnt) and carmelized. Then add the garlic, tomato paste and paprika. Cook for 3 minutes, do not brown.

Place rice in pan with above mixture, add water, stock and cover with lid. Bring to a boil over high heat, reduce heat to low and simmer until liquid is absorbed.

Slice the gardein chicken into the desired size, and place back into rice mixture. Stir until well coated. If cooked in paella pan, you may serve right from that. Otherwise, place in desired serving dish and chow down!

Yield: 4-6 servings

2 1/2 cups of unsweeted, plain soy milk

1 pint carton of plain soy creamer

10 1/2 oz. bittersweet chocolate (preferably 70% cocoa), broken into small pieces

1 pc. cinnamon stick

1 T. or more to taste, organic sugar

1 t. ground cinnamon

Combine soymilk & creamer in large saucepan. Whisking the mixture, warm over medium heat, without bringing to a boil. Add in the chocolate, cinnamons & sugar, whisking constantly for approximately 10 minutes. Pour the thick liquid into mugs and garnish with a sprinkle of cinnamon.

3 large russet potatoes, boiled until fork tender, cooled, peels, and diced

OR

1 package of diced frozen hash browns

1/2 olive oil

1 tsp. Spanish paprika

1/2 t. crushed red pepper flakes, add more if you really like heat

1/2 t. Tabasco sauce (or your favorite hot sauce), add more if you like more heat

2 T. organic tomato paste

2 T. sherry vinegar (white wine vinegar works too)

salt & pepper to taste

Heat your pan over medium heat. Add oil, then potatoes and fry until golden brown. Once you get them in the pan, let them brown up well before you try to turn them. If you are stir crazy, they will just break down and not crisp up. Once they are golden brown, remove them to a plate covered with a paper towel to drain. Drain most of the oil from the pan.

Add the rest of the ingredients into the pan and stir until well combined. Add the potatoes back in and stir until coated with sauce. Salt and pepper to taste. Serve in small ramekins for authentic tapas style.

Yield: 6 servings, or more for tapas

2 cloves of garlic

1 1/2 c. blanched, peeled almonds

1 day old country style bread roll, about 3 ounces, torn into pieces and soaked in 1 c. of water for 10 minutes, or 1 fresh roll, torn into pieces.

1 1/2 t. sea salt

6 T. sherry vinegar (white wine vinegar will work too)

1/2 c. Extra Virgin, cold pressed, olive oil

4 c. filtered water

1/2 c. sliced almonds, toasted lightly

In a blender, process garlic until pureed. Add the blanched almonds and process until finely ground. Add the bread (with its water if using the old bread), water, salt, vinegar and olive oil and blend for 2 minutes, or until smooth.

Transfer to a bowl, cover and refrigerate for at least 4 hours, or until it is well chilled. Before serving,  stir soup well, reaching bottom of the bowl.

Taste and adjust seasoning with the salt.

Ladle into chilled soup bowls, garnish with toasted almonds and serve. To make it more of a small tapas type of appetizer, pour it into small cups or glasses.

Yield: Serves 6 in soup bowls

This is a recipe that I adapted from the Rachel Ray show. It caught my eye because it had a bunch of ingredients that I had in my fridge and needed to use up before they got too old. It is a very hearty soup, great as planned overs for lunch. As Rachel would say, it turned out yummo!

1/4 cup EVOO - Extra Virgin Olive Oil, plus some for drizzling

1 bulb fennel, finely chopped

2 carrots, finely chopped

3 to 4 small ribs celery with leafy tops, finely chopped

1 large yellow onion, finely chopped

4 cloves garlic, finely chopped

1 fresh bay leaf

Salt and pepper

3 to 4 sprigs rosemary, finely chopped

7 to 8 leaves of sage, thinly sliced

1/4 cup tomato paste

1 cup dry white wine

1 15-ounce can cannellini beans, rinsed and drained

1 bunch Tuscan kale (aka. lacinato), leaves stripped and very thinly sliced (dinosaur kale or Swiss chard are fine to use as well)

A few grates of nutmeg

1 quart vegetable stock

3 cups water

5 to 6 slices (each about 1/2-inch thick) stale peasant bread or crusty white bread, torn into pieces

1 small white or red onion, finely chopped

nutritional yeast flakes

Yields: Serves 4

Heat a large Dutch oven over medium high heat. After the pan is hot, add the olive oil, about 3-4 turns of the pan. Add fennel, carrots, celery, onion, garlic and bay leaf, and season with salt, pepper, rosemary and sage. Sauté 15 minutes to develop flavors and color.

Stir in tomato paste, cook for 30 seconds, then add wine and let it evaporate, about 1 minute. Add beans and greens, and season with a little nutmeg. Add stock &  water. (If you want, you may use the equivalent of veggie/or chicken bouillon & water.) Reduce heat to medium and cook at a low, rolling boil, about 10 minutes.

Add bread pieces to soup and stir a few minutes to break it up. The ribollita is done when a wooden spoon can stand straight up in the soup.

To serve, ladle into shallow bowls and garnish with a generous drizzle of olive oil, finely chopped raw onion and a sprinkle of nutritional yeast.