1/2 cup chopped roasted red peppers 1/2 cup chopped marinated artichokes 3 Tbsp. chopped pitted kalamata olives 2 Tbsp. chopped sun-dried tomatoes 2 Tbsp. chopped fresh parsley 1 Tbsp. olive oil 1/2 tsp. ground black pepper 8 Tofurky deli slices (available in health food stores) • In a medium bowl, combine the red peppers, artichokes, … Read more »
12 Tbsp. Earth Balance margarine 2 lbs. onions, sliced 2 Tbsp. chopped fresh thyme 4 tsp. fine sea salt, divided 2/3 cup water 2/3 cup dry white wine 4 tsp. sugar 2 1/2 lbs. Yukon Gold potatoes, peeled and cut into 1/4-inch-thick rounds 2 lbs. Braeburn or Pink Lady apples, peeled, halved, cored, and cut … Read more »
1 pkg. rice noodles 1 cup basil leaves 2 Tbsp. black sesame seeds, plus more for garnish 5 garlic cloves 1 tsp. sesame oil 1 Tbsp. soy sauce 1 Tbsp. fresh lime juice 1/2 Tbsp. red pepper flakes 1/4 cup olive oil Salt, to taste • Cook the noodles according to the package directions. Drain. … Read more »
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Ingredients For the Wheatmeat Roulade: 1 cup vital wheat gluten flour 3/4 cup vegetable stock 1/2 cup soy sauce Chestnut “Sausage” Stuffing (recipe follows) 1/2 cup water Mushroom gravy, for serving For the Chestnut “Sausage” Stuffing: 1 Tbsp. vegetable oil 1 small onion, minced 1 stalk celery, minced 1/2 tsp. dried thyme 1/2 tsp. dried … Read more »
For the Kebabs: 1 bag Morningstar Farms Meal Starters Steak Strips 3 Tbsp. olive oil Vegan steak seasoning, to taste (try Montreal Steak Seasoning) 1 red pepper, cut into 1-inch squares 1 yellow zucchini, sliced into thick rounds 1 red onion, cut into 1-inch chunks 16 dried apricots 6-8 skewers • Preheat a grill or … Read more »
3 cucumbers, peeled and seeded 3 oz. fresh dill, chopped (keep 6 nice sprigs for decoration) Salt and pepper to taste 1 yellow tomato, julienned 1 red tomato, julienned 1 green tomato, julienned 1 oz. crushed coriander seeds • Blend the cucumbers at high speed in a blender. Season with the chopped dill and salt … Read more »
For the Spicy Black Beans: 3/4 lb. dried black beans 4 cups water 2 Tbsp. vegetable oil 1-1/4 cups chopped onions 2 cloves garlic, minced 2 bay leaves 1 vegetable bouillon cube 1/2 tsp. dried oregano 1/2 tsp. hot sauce (or to taste) 1 Tbsp. sugar For the Creole-Style Chunky Rice: 1-1/3 cups brown rice … Read more »
8 g vegan margarine 4 1/3 cups cream substitute 2 1/3 cups water 1 large handful fresh grated horseradish Vegetable stock, to taste 1/2 tsp. caraway seeds • Cook all the ingredients together, until hot, and then purée with a hand-held mixer. Let the soup cook gently for 10 minutes. Makes 4 servings
1/2 cup soy sauce 8 slices fresh ginger 2 1-inch pieces kombu (a sea vegetable available at health food stores) 1/4 tsp. sea salt 2 cloves garlic, sliced 6 cups water 1 pkg. tempeh, sliced on a diagonal • Over medium heat, whisk together the soy sauce, ginger, kombu, sea salt, garlic, and water in … 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 »
4 large baking potatoes 4 tsp. margarine 1 pkg. plus 4 Tbsp. taco or fajita seasoning 1 Tbsp. olive oil 1 bell pepper, chopped 1/2 cup chopped white onion 2 cups chopped vegan chicken (try Morningstar Farms Meal Starters Chik’n Strips) 4-oz. can diced green chilies 1 cup salsa • Preheat the oven to 375°F. … Read more »
2 cups died Anasazi or kidney beans 8 cups water 2 bay leaves 1 cup water 1 cup TVP flakes, granules, or strips 1/4-1/3 cup olive oil 2 onions, chopped 8 cloves garlic, sliced 1-2 fresh Anaheim chiles, chopped 2 tsp. cayenne pepper 2 tsp. ground coriander 2 tsp. ground cumin 1 28-oz. can crushed … Read more »
1 lb. fresh tofu 1 cup flour For the Marinade: 1/2 cup red wine 1/2 cup white wine 2 Tbsp. tamari or soy sauce 1 tsp. garlic 2 bay leaves 1/2 cup water 1 Tbsp. dried sage For the White Wash: 2 cups water 1 cup flour For the Crumb Mixture: 1 1/2 cups bread … Read more »
1 lb. cooked seitan, cut into 1-inch cubes 3 Tbsp. vegetable oil 1 medium-sized onion, chopped 1 clove garlic, minced 4 cups vegetable broth 1 14-oz. can tomatoes 1 Tbsp. vegan Worcestershire sauce 2 small bay leaves 2 tsp. salt 1/2 tsp. pepper 6 carrots, julienned 3 potatoes, cut into bite-sized pieces 1 10-oz. pkg. … Read more »
1 tsp. sugar syrup 1/3 tsp. salt 1 Tbsp. coconut juice 1 tsp. white vinegar 1 red chili, finely minced 1 tsp. sugar 1 tsp. julienned radish • Thoroughly combine the sugar syrup, salt, coconut juice, white vinegar, chili, and sugar. • Garnish with the radish.
For the Roulade 6 portobello mushrooms, roasted Salt and pepper, to taste 9 asparagus shoots, roasted (or 2 zucchini, roasted), cut into matchsticks 2 onions, chopped and caramelized 1 tablespoon oil 1/2 cup sherry 2 red bell peppers, roasted and julienned For the Potato Cakes 6 yellowfin potatoes, quartered and boiled 2 yams, peeled, chopped, … Read more »
6 oz. red chard 5 oz. cauliflower 4 oz. mushrooms 6 oz. broccoli 3 oz. tomatoes 3 oz. carrots 1/2 tsp. olive oil 2 oz. water 1/4 tsp. sugar 1/3 tsp. salt 1 oz. cornstarch mixed with 1 oz. water • Fill a large pan with water and bring to a boil. • Slice the … Read more »
1/2 cup vegan margarine (try Earth Balance brand) 1 large white onion, minced 2 carrots, peeled and finely chopped 2 celery stalks, thinly sliced 2 garlic cloves, minced 3 roasted red peppers, seeded and chopped 2 cups vegetable stock Salt and pepper, to taste 1 cup plain soy milk, at room temperature Fresh basil for … Read more »
1 dried chipotle chili, soaked in very hot water to cover for 30 minutes 1 Tbsp. olive oil 1 large onion, diced 1 medium green bell pepper, seeded and diced 1/2 cup chopped celery 2 garlic cloves, minced 6 cups vegetable stock or water 1 14.5-oz. can diced tomatoes, undrained 1 1/2 cups fresh or … Read more »
1 lb. macaroni pasta 1/2 tub Tofutti Sour Supreme 3 Tbsp. water 1/2 cup nutritional yeast 1/2 cup tahini 1 Tbsp. light miso (optional) 1/2 tsp. garlic powder 1/2 tsp. salt 1/2 tsp. onion powder 1/2 tsp. paprika • Boil the macaroni until it is soft. • Mix all the other ingredients in a large … Read more »
1-2 Macintosh apples, peeled and cored 1 cup walnuts, shelled Kosher wine Cinnamon, to taste Sugar, to taste • Mince the apples and the walnuts or pulse in a food processor. Moisten with the kosher wine and season with cinnamon and sugar to taste. Makes 20 to 25 servings
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 »
1/2 cup currants 1/4 cup orange juice 1/4 cup lemon juice 1/3 cup plus 1 Tbsp. canola oil 1/2 tsp. salt 1/4 tsp. ground cinnamon 1/8 tsp. cayenne pepper 3 cups water 1 1/2 cups couscous 1 large carrot, diced 1 large red bell pepper, seeded and diced 1/2 small red onion, diced 1/4 cup … Read more »
