Preheat oven to 350°F. Finely chop the onion, garlic, mushrooms, basil, hot pepper, spinach, and tempeh (or sausage). In a skillet, sauté the garlic and onions in oil for 3 minutes on medium heat. Add the mushrooms, hot pepper, curry mix and tempeh and cook for 5 minutes, stirring frequently. You may need to add some water to keep the mixture from sticking. Add the spinach and rice, mix well, cover, and turn off heat.

Carefully cut the tops off the peppers, and place to the side. With a spoon, or your fingers, carefully scoop out the seeds from the inside of the peppers. Fill the peppers with the sauté mixture and place the tops back on. Place peppers in a lightly oiled casserole dish and cover. Bake until peppers are soft, around 15 minutes.

Finely chop the garlic, ginger, scallions and hot pepper. Thinly slice the carrots and shrooms. In a saucepan, steam the carrots, shrooms and peas in ¼ cup of water and a shot of Bragg™, for 10 minutes. In a separate saucepan, sauté the scallions, garlic and ginger in the sesame oil for 5 minutes on medium heat. Add the coconut milk, tamari, ¼ cup of water, curry powder and hot pepper. Simmer on low for 10 minutes. Meanwhile, start to cook the pasta. Add the peanut butter to the coconut milk sauce and mix well. Cover and lower heat to low. A splash of red wine in the sauce wouldn’t hurt things. When pasta is ready, strain and add the sauce and veggies.

When is pasta ready?

Option 1: Throw pasta against the wall- if it sticks, it’s al dente.

Option 2: If your child is acting up, take a noodle and wack him upside the head with it- if it sticks, it’s dinnertime. (feel free to substitute husband, wife, boyfriend, girlfriend, & mother-in-law for “child”).

Finely chop the garlic, and 1 onion. Dice the remaining onion, tempeh and bell peppers into ¼-inch pieces. In a soup pot, sauté the finely chopped onion and garlic in oil for 5 minutes on medium heat. Add the tempeh (or meat), bell peppers, spices and the remaining onion and sauté for 5 more minutes. Add the remaining ingredients to the pot and add water to achieve desired consistency (I usually start with 2 cups of water). Bring to a near boil, turn down heat and simmer on low for 30 minutes. Turn off heat, cover and let sit for 10 minutes or longer. The longer that you let it simmer, the more the chili will absorb all the awesome flavors. Top with shredded cheese and/or green onions. Serve with fresh bread or tortillas.

There are many variations to this recipe. Add or delete what your tastes dictate. You can add corn, elbow macaroni, or a different sampling of spices. Try substituting the Mardi Gras Shake™ with Buddha Shake Curry Mix™ and a shot of red wine.

Soak the rice in hot water for 10 minutes and drain. In a food processor or blender combine the tomatoes, garlic, ½ the onion, cumin, and paprika and blend well. Finely chop the celery, pepper and the remainder of the onion. In a wok or large skillet, heat 2 tablespoons of the oil on medium heat. Add the rice and cook for 5 minutes, constantly stirring (you don’t want the rice to stick). Add 90% of the tomato mixture and cook until the liquid is absorbed, constantly stirring (approximately 8 minutes). Add the veggie broth, and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes.

In a saucepan, sauté the remaining oil and onion with the rest of the oil on medium heat for 5 minutes. Add the garlic powder, cayenne and sausage and sauté for 5 minutes. Add the remaining ingredients, including the rest of the tomato mixture and simmer on low for 15 minutes. When rice is done, add the mixture to the rice. Add salt and more Mardi Gras Shake™ to taste and mix well.

Grab an accordion and recite the following: “Goodbye Joe, me gotta go, me oh my oh. Son of a gun we gonna have big fun on the bayou.”

Trim any fat off the chicken and wash with water. Place the chicken, onion, cinnamon sticks, and carrots in a pot; fill with water, and boil until the chicken and carrots are done. Reserve the broth, chicken, and carrots.

Remove bones from chicken. Warm 1 1/4 cup canola oil in a large pot over medium-high heat. Place chicken and carrots in the pot; fry for 2 minutes.

In a bowl, stir together the rice, ground cinnamon, pepper, and salt. Pour the rice mixture evenly across the top of the chicken without stirring into the chicken. Pour in the chicken broth. Bring to a boil. Cover, reduce heat to medium, and simmer until rice is tender, 20 to 35 minutes.

Heat 1/2 cup canola oil in a skillet over medium heat. Stir in chopped almonds, and fry until golden. Remove almonds to paper towels, and drain oil.

Heat 1/4 cup canola oil in a skillet over medium heat. Stir in pine nuts, and cook until golden. Drain oil, and remove pine nuts to paper towels.

Over a large dish or tray, flip the rice pot upside down, and release the contents onto the tray or dish. Arrange the almonds and pine nuts on top.

Recipe Submitted By: ROSE90

Recipe provided by <a href="http://www.Allrecipes.com">www.Allrecipes.com</a>

Mix cinnamon and sugar together in a small bowl. Spread one tablespoon of peanut butter onto one side of 8 slices of bread.

Arrange apple slices on 4 slices of bread. Sprinkle the cinnamon/sugar mixture evenly over the apples. Top with the remaining 4 slices of bread, peanut butter face down.

Melt the butter in a large skillet over medium heat. Fry sandwiches until browned, about 1 to 2 minutes on each side.

Recipe Submitted By: J. Larson

Recipe provided by <a href="http://www.Allrecipes.com">www.Allrecipes.com</a>