Cuban Black Bean Bowl and Pad Thai

Cuban Black Bean Bowl w. Mojo Pork, Cilantro Rice and Roasted Sweet Potato

• Heat the beans in a sauce pan or microwave.

• Add the pork and its sauce to a sauce pan. Heat over medium allowing the sauce to melt and become hot. Use a lid and allow the pork to heat through. You can fork apart the pork a little bit but don't compromise its integrity too much. Allow it to simmer gently to heat though.

• Heat a little oil in a sauté pan. When hot add the rice. Toss and allow to heat through. When hot portion into bowls.

• Reheat and oil the pan. Add the sweet potato. Toss and add a lilttle oil or butter if needed. Allow to heat through and become fragrant. A lid may speed the process.

• Build the bowls by adding the beans and then the pork atop the rice and then sliding some of the sweet potato in along the side. Serve.

Pad Thai with Stir Fried Vegetables and Butternut Squash Curry

• Heat the curry gently stovetop or microwave. Serve as a side in a bowl or alternately, cook up some rice and serve for a lunch or second meal.

• Warm the meat/ TVP sauce briefly in a microwave.

• Rinse the noodles in a colander and drain very, very well.

• Heat a little oil in a non-stick or well seasoned large skillet.

• When hot add the vegetable mix to the pan and stir and fry. Season lightly with a little salt. Stir fry until softened. Transfer to a serving platter. Reserve. Large shares should work in batches to not overcrowd the pan.

• Reheat and oil the pan.

• Carefully add the drained noodles. They will splatter loudly - use caution but be fearless! Stir and fry until they go from cloudy to clear. Again, larger shares should work in batches. Add the sauce and stir to combine and heat through. Add the vegetables and toss once or twice to fold them in. Transfer to a serving platter and serve.