1 lb. fresh asparagus, tough stems removed 1 red onion, chopped into bite-sized pieces 1 large red bell pepper, chopped into bite-sized pieces 2 cups button mushrooms, cleaned and tough stems removed 1 tsp. garlic powder or granules 1 tsp. mixed Italian herbs 1 tsp. chili powder 1/4 tsp. salt 1/4 tsp. black pepper 8-12 … Read more »
6 lbs. firm tofu For the Cornbread Stuffing: 1 cup diced onion 1 cup diced celery 1 Tbsp. sesame oil 1/2 tsp. sage 1/2 tsp. thyme 1 tsp. parsley Salt and pepper to taste 3 cups cubed whole wheat bread 2 cups cubed corn bread 1/2 cup vegetable broth 1/2 cup walnuts or pecans (optional) … Read more »
2 cups whole wheat flour 1 tsp. baking powder 1 tsp. baking soda 1/4 tsp. salt 1 1/4 cups water 1 1/4 cups dates, chopped 1 cup raisins 1 tsp. cinnamon 1 tsp. ground ginger 1/2 tsp. ground cloves 1/2 tsp. ground nutmeg 1/2 cup carrot, shredded 1/2 cup chopped walnuts 1/3 cup frozen orange … Read more »
1 1/4 cups boiling water 2 1/2 cups textured vegetable protein (TVP) 9-10 garlic cloves, peeled 1/2 cup chopped onion 1 lb. firm tofu 2 cups fresh spinach, packed 1 cup shredded carrot 1 cup soy sauce 3 Tbsp. nutritional yeast 1/4 tsp salt • In a medium bowl, pour the boiling water over the … Read more »
8 Tbsp. unsalted vegan margarine 1/2 cup sugar Egg Replacer equivalent to 1 egg (try Ener-G brand) 1 tsp. vanilla extract 1 1/4 cups all-purpose flour 1 1/2 tsp. baking powder 1/4 tsp. salt 1/2 cup soy milk • Preheat the oven to 350°F. Rub the bottom and sides of an 8-inch round cake pan … Read more »
4 Tbsp. vegetable oil 5 eggplants, sliced lengthwise into 1/4-inch slices 1 1/2 cup flour 2 cups marinara sauce 1 lb. shredded vegan mozzarella cheese • Heat the oil in a large skillet over medium heat. Dredge the eggplant slices in the flour, then fry in the oil until golden brown. Drain on paper towels. … Read more »
For the Cake Batter: Egg replacer equivalent to 4 eggs 2 cups pumpkin 2 tsp. cinnamon 2 tsp. vanilla 1 cup vegetable oil 2 cups white, unbleached flour 1 tsp. baking soda 2 tsp. baking powder 1/2 tsp. salt 1 2/3 cups sugar 1 cup walnuts or pecans (optional) • Preheat the oven to 350ºF. … Read more »
1 onion, diced 1/4 red pepper, diced 1 celery stalk 1 tsp. basil 1 tsp. thyme Salt and fresh pepper, to taste 1 tsp. paprika Extra virgin olive oil for sautéing 2 slices vegan buttered toast, cut into cubes 6 portobellos, washed and de-stemmed Vegan Parmesan cheese for garnish • Sauté all the ingredients, except … Read more »
1 large baking potato 1/2 medium onion Egg replacer equivalent of 1 egg 1 Tbsp. chopped parsley 1 Tbsp. flour 1 Tbsp. bread crumbs 1/4 tsp. thyme 1 lemon, juiced Salt and pepper, to taste Vegetable oil 1/3 cup applesauce • In a food processor, grate the potato and onion. Squeeze out the excess liquid … Read more »
For the Cake: 1 3/4 cups pastry flour 1 tsp. baking powder 1 tsp. baking soda 1/2 tsp. sea salt 1/3 cup Earth Balance margarine 1 cup sugar 2/3 cup water 2 Tbsp. vanilla 1 Tbsp. apple cider vinegar For the ‘Milk’ Mixture: 2 Tbsp. cream of coconut 2 Tbsp. coconut milk 2 cups plain … Read more »
1 cup sugar 3 cups water 3/4 cup unsweetened cocoa powder 1/4 tsp. salt 1 tsp. vanilla • In a large saucepan, cook the sugar over medium heat until beginning to melt. Do not stir. • Continue to cook, stirring often, until completely melted and caramelized. • Add the water, allowing the caramel to steam … Read more »
2 Tbsp. olive oil 8 large flat mushrooms 1 chopped onion 1 crushed garlic clove 1/4 cup rolled oats 1 8-oz. can chopped tomatoes with herbs 1 tsp. hot pepper sauce 1/4 cup diced pecans or pine nuts 1/2 cup soy parmesean • Preheat the oven to 375°F. • Use a small amount of oil … Read more »
For the Soy Chicken and Beef: 1 1/4 cups firm tofu 1/2 cup plus 2 Tbsp. boiled shitake mushroom stems 3 Tbsp. cornstarch 1/2 tsp. salt 1/2 tsp. sugar 1/2 tsp. white pepper 1/2 tsp. Chinese five-spice powder 1/4 tsp. baking powder 1 1/2 tsp. dark soy sauce • Put all the ingredients, except for … Read more »
For the Bread: 1/2 cup shortening 1 cup sugar Egg Replacer equivalent to 2 eggs 1 1/4 cups flour 1 tsp. baking powder Rind of 1 lemon, grated 1/2 cup vanilla soy milk 2/3 cup chopped nuts For the Topping: 1/4 cup sugar Juice of 1 lemon For the Bread: • Preheat the oven to … Read more »
For the Cake: 1 1/2 cups unbleached all-purpose flour 1 cup sugar 3 Tbsp. cocoa powder 1 tsp. baking soda 1 tsp. vanilla extract 1 Tbsp. distilled white vinegar 5 Tbsp. oil or melted margarine 1 cup cold water 1/2 cup semisweet chocolate chips (optional) For the Tofu Mousse: 1 package silken tofu (try Mori-Nu … Read more »
