Tempeh, Mushroom & Onion Stirfry

1 Package of Tempeh
1 Can of Sliced Mushrooms
1/2 of a Large Onion (diced)
1 Cup Brown Rice (uncooked)
2 tbsp Garlic
Adobo Seasoning
Olive Oil

1. Cook rice according to direction on package
2. Cook tempeh in olive oil, over medium heat, until both sides are slightly browned (5-10 minutes)
3. Add diced onions and mushrooms and a bit of extra olive oil (if needed)
4. Saute for 2 minutes then add garlic and cook for an additional minute.
5. Add Adobo Seasoning (to taste)
5. Add brown rice and mix thoroughly then and add a bit more Adobo Seasoning (to taste)

Servings: 2 Large or 4 Small

Chick Pea and Tomato Pâté

Chick Pea* and Tomato Pâté

2 Cans Chick Peas*
1 Can of Hunt's Seasoned Diced Tomatoes for Chili
1 Tbsp of Chopped Garlic
Basil
Oregano
Dill
Salt & Pepper
(add spices to taste)
Vegan Grated Topping (optional)

1. Preheat oven to 425 degrees
2. In an oven safe dish, mash chick peas
3. Add tomatoes, basil, oregano, dill, garlic, salt and pepper.
4. Cover and bake for 15-20 minutes
5. Sprinkle grated topping on top (Optional)

Serve over toast, rice, pasta or you can also put it on crackers and make it an appetizer.

Servings - 4
Calories per serving - 219 (pâté only w/o grated topping)

*Any type of beans can be substituted. Using Butter Beans gives this dish more of a pizza type taste.