6 cups water 3 cups short-grain brown rice 1 small cucumber 1 small zucchini 1/2 green bell pepper 1/2 red bell pepper 2 small carrots 1/2 lb. fresh spinach 2/3 cup rice wine vinegar 1 package pre-toasted nori sheets Prepared wasabi paste • Bring the water to a boil. Add the rice, lower the heat, … Read more »
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1 1/2 lbs. baby potatoes 1 tsp. salt 1/3 tsp. turmeric powder 1 Tbsp. poppy seeds 10-12 cashews, broken into pieces 1 clove garlic, chopped 1 Tbsp. ginger, grated 1 tsp. cumin seeds 2 tsp. coriander seeds 3 cloves 2 cardamom 1-inch cinnamon stick 4-5 black pepper seeds 3 Tbsp. oil 3 medium onions, chopped … 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 »
1 Tbsp. vegetable oil or water 1 large onion, sliced 1 lb. green beans, trimmed 1 lb. soft tofu 1 tsp. paprika Salt and pepper, to taste • Heat the oil or water in a medium-sized frying pan over medium heat. • Cook the onion, stirring occasionally, until soft, about 5 minutes. • Steam the … Read more »
1 lb. ground meat alternative 11/4 cups silken tofu 1/4 cup chopped peanuts 1/2 tsp. minced fresh ginger 1 tsp. minced fresh cilantro Salt to taste 1/4 tsp. cayenne 1 cup chopped onions 2 Tbsp. vegetable oil 1 tsp. ground cinnamon 1/2 tsp. ground cardamom 2 cloves garlic, minced 1/4 tsp. ground turmeric 1/4 tsp. … Read more »
4 medium yellow potatoes, peeled and cubed 1 Tbsp. vegan margarine, plus more for buttering the bread 2 Tbsp. nondairy cream cheese 4 marinated artichoke hearts, minced 1-2 Tbsp. soy Parmesan cheese 1/2 cup grated vegan Monterey Jack cheese (try Follow Your Heart brand) 1 onion, grated 2 Tbsp. fresh chives, minced 1/2 tsp. salt … Read more »
4 sheets rice paper Water sufficient to dampen the rice paper 2-3 torn lettuce leaves Small bunch of Thai basil 1 cup bean sprouts Bunch of coriander sprigs 1 cucumber, sliced into 8 2 x 1/2-inch pieces 2 spring onions, sliced into 8 2-inch pieces 1 carrot, sliced into 8 2-inch strips 1 cup boiled … Read more »
1 lb. tomatillos, paper removed and halved Water for boiling 2 jalapeños, stemmed, seeded, and chopped 1/2 onion, chopped 1/2 cup cold water 1/4 cup chopped cilantro 2 tsp. salt •Place the tomatillos in a saucepan and add just enough water to cover. Bring to a boil over high heat, then simmer 4 – 5 … Read more »
1 cup cooked spinach 1 cup cooked broccoli 1 cup cooked Shanghai cabbage or watercress 2 Tbsp. finely chopped tree ear mushrooms 2 Tbsp. diced shitake mushrooms 3/4 cup diced cooked carrots 3/4 cup vegetarian burger crumbs 4 Tbsp. pickled vegetables 2 Tbsp. sesame oil 1/4 cup vegetable oil 1 tsp. sea salt 1 tsp. … Read more »
12 6-inch round rice wrappers 1 cup shredded baby bok choy 1 cup shiitake mushrooms, sliced 1 cup baked tofu, slivered 2 scallions, chopped 1 garlic clove, minced 1 tsp. rice wine vinegar Salt and pepper, to taste •Immerse the rice wrappers, one at a time, in a bowl filled with cold water and let … Read more »
1 lb. vegetarian chicken, torn into small pieces 3 Tbsp. canola oil, plus additional oil for frying the taquitos 1 medium onion, diced 2 medium Anaheim peppers 2 cloves garlic, minced 1 28-oz. can crushed tomatoes 2 Tbsp. chili powder 1 tsp. garlic powder 1 tsp. cumin 1/2 tsp. cayenne pepper 1 tsp. oregano 2 … Read more »
1/2 cup strawberry soy yogurt 1 tsp. Just Like Honey Rice Nectar (available at www.suzannes-specialties.com) or agave nectar 1/4 tsp. freshly grated nutmeg 2 tsp. lemon juice Watermelon, balled Cantaloupe, balled Honeydew melon, balled Pineapple, cut into 1-inch chunks Strawberries, sliced in half Seedless white grapes 4 wooden skewers • Combine the yogurt, Just Like … Read more »
1/4 cup balsamic vinegar 1/2 cup burgundy wine 1/4 cup minced garlic 1 1/4 cups water 1/4 cup olive oil 2 tsp. ground rosemary 2 tsp. ground brown mustard 1 1/2 Tbsp. sea salt 8 oz. shiitake mushrooms, sliced • Purée all the ingredients, except the mushrooms, in a blender until smooth. • Marinate the … Read more »
1 3 1/2-oz. package of dried-bean thread vermicelli (woon sen) 1/4 cup finely diced onion 2 carrots, grated 4 scallions, including tops, finely sliced 8 garlic cloves, minced 2 cups chopped cilantro, including stems 1 cup sliced bamboo shoots 4 Tbsp. soy sauce 5 Tbsp. sugar 1 1/2 tsp. pepper, preferably white 1 12-oz. package … Read more »
1/4 cup vegan margarine 1/4-1/2 cup hot sauce (try Texas Pete brand) Tabasco sauce, to taste Pepper, to taste Garlic powder, to taste 1/2 cup flour 1/2 tsp. paprika 1/4 tsp. cayenne 1/4 tsp. salt Vegetable oil sufficient for frying 1 pkg. vegan chicken or 2 pkgs. seitan • In a medium saucepan over medium-low … Read more »
1/2 cup Raw Cashew Cheese 4-inch piece daikon radish, peeled 5 cups hot water 8 9-inch-square rice paper sheets 2 cups fresh arugula (about 1 oz.), divided 1 cup julienned English cucumber 3/4 cup julienned yellow squash 2/3 cup julienned red bell pepper 1/2 cup julienned green onions 1/2 cup julienned peeled carrot 1/2 cup … Read more »
8 medium red potatoes, quartered 1 tsp. turmeric 1 tsp. paprika 1 tsp. cayenne 1/2 tsp. salt 2 Tbsp. olive oil 1 Tbsp. parsley, chopped •In a large pot, bring water to a rapid boil, add the potatoes, and boil for 10 to 15 minutes, or until just tender. Drain and place in a large … Read more »
20 dried shiitake mushrooms 2 qts. peanut oil for frying 2 cups cornstarch 1 tsp. peanut oil 1/2 tsp. garlic, minced 1 tsp. ginger, minced 3 Tbsp. scallions, sliced thin on a bias 1/4 cup soy sauce 2/3 cup organic sugar • Rehydrate the shiitake mushrooms in boiling water until tender. • With scissors, cut … Read more »
2 Tbsp. vegan margarine 3 large leeks, cleaned and thinly sliced 1 cup water 2 cups vegetable broth 1 bay leaf 1 cup coarse cornmeal Salt and pepper, to taste Oil •Melt 1 Tbsp. of the margarine in a large saucepan over medium heat. Stir in the leeks. Cook, covered, for 10 minutes, or until … Read more »
For the Dough: 1 cup mashed potatoes 1 Tbsp. oil 1 tsp. salt 3 cups unbleached white flour 1 tsp. baking powder 1/2 cup cold water For the Filling: 1 cup chopped onions 2 Tbsp. oil 1 1/2 cups mashed potatoes 1 1/2 cups mashed tofu 1/4 cup chopped fresh parsley 1 tsp. salt 1/2 … Read more »
For the Corn Cakes: 12 cups water 4 cups yellow corn grits 2 tsp. sea salt For the Fricassee: 1 1/2 pounds assorted mushrooms (portobello, shiitake, oyster, chanterelle), cleaned (shiitake stems should be discarded) 4 Tbsp. nondairy margarine 1 cup faux chicken stock or vegetable stock 3 shallots, minced 2 cloves of garlic, minced 1/2 … Read more »
5 Tbsp. extra-virgin olive oil 5 Tbsp. good-quality balsamic vinegar 1 tsp. crushed red pepper flakes 1-2 garlic cloves, sliced thinly 2 cups cooked cannelloni beans 3 Tbsp. basil leaves (chiffonade) Salt and pepper, to taste 2-4 slices of day-old rustic bread, grilled or toasted • Mix the olive oil, vinegar, and pepper flakes in … Read more »
9 oz. cooked chickpeas 1 clove garlic Salt, to taste 1/2 tsp. lemon juice 1 tsp. vegetable oil 1 tsp. flour Vegetable oil for deep-frying • Combine all the ingredients, except the oil for deep-frying, and blend in a food processor. • Taste and adjust the seasonings. • Make balls (about the size of a … Read more »
