1 16-oz. can pinto beans, rinsed and drained 1/3 cup ketchup 2 vegetarian hot dogs, sliced into 1-4-inch rounds 1 Tbsp. soy sauce 1 Tbsp. light molasses 1 tsp. brown rice vinegar or balsamic vinegar 1/2 tsp. onion granules 1/4 tsp. dry mustard A few drops of liquid smoke (optional) • Place all the ingredients … Read more »
1/2 cup chopped pistachios 1 Tbsp. sesame oil 1/2 tsp. sea salt 1/4 cup agave nectar 1/2 cup lime juice 2 Tbsp. grated gingerroot 1 Tbsp. chopped jalapeño 2 Tbsp. tamari 1 cup vegetable margarine 1/2 head radicchio, shredded 6 collard green leaves, steamed 1 small jicama, julienned 2 small ripe mangoes, cut lengthwise into … Read more »
2 onions 2 carrots 9 oz. smoked tofu Oil, for frying 2 large “beefeater” tomatoes 2 1/3 cup sieved tomatoes Salt, to taste Oregano, to taste 16 oz. spaghetti 2 fresh basil leaves, torn up • Finely chop the onions, carrots, and tofu in a food processor. Lightly fry these ingredients in a saucepan with … Read more »
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4 cups water 1 cup roux* 3 cups chopped onion 1 bell pepper, chopped 2 stalks celery, chopped 2 cloves fresh garlic 1 large can vegetable broth Salt, black pepper, and red pepper, to taste Cajun seasoning, to taste 1 pkg. frozen chopped okra 1 lb. vegan chicken, chopped (optional) 1/2 cup chopped fresh flat-leaf … Read more »
8 Tbsp. shoyu (soy sauce) 8 slices fresh ginger 2 1-inch pieces kombu (sea vegetable found in most health food stores) 1/4 tsp. sea salt 2 garlic cloves, sliced 6 cups water 2 8-oz. packages tempeh 1 cup unbleached flour Salt and pepper, to taste 4 Tbsp. canola oil 2 garlic cloves, minced 3 shallots, … Read more »
For the Cheese: 2 cups soaked macadamia nuts 2 cups soaked cashews nuts 2 cups pine nuts 2 Tbsp. fresh lemon juice 2 tsp. garlic 1 Tbsp. olive oil 1 Tbsp. salt 2 tsp. ground white pepper 1 Tbsp. nutritional yeast • Combine all the ingredients in a food processor or blender until smooth. For … Read more »
1 cup broccoli florets 1 Tbsp. olive oil 1/4 onion, sliced 2 cloves garlic, minced 1/2 carrot, julienned 3 white button mushrooms, sliced 1 12-oz. can coconut milk 1 cup vegetable broth Juice of 1/2 lime 1 tsp. salt 2 tsp. Madras curry powder Perfect tofu (optional) 1 Tbsp. chopped cilantro •Bring 2 cups of … Read more »
5 15-oz. tofu blocks 1/4 cup sesame oil 1 1/2 cups freshly squeezed lemon juice 1 1/4 cups soybean oil 6 Tbsp. soy sauce 1 1/2 heaping cups coarsely chopped onion 6 Tbsp. minced fresh garlic 1/2 cup parsley flakes 1 Tbsp. dill 1 Tbsp. sea salt • Put the tofu in a big strainer … Read more »
1/2 cup finely diced yellow onion 1/2 cup fresh or frozen corn, thawed and well drained 1/4 cup finely diced red bell pepper 1/4 cup finely diced celery 2 tsp. finely chopped garlic 4 Tbsp. coconut oil (available at Omega Nutrition) 1 Tbsp. tomato paste mixed with 2 oz. water 1/4 tsp. chipotle chili powder … 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 »
2/3 cup basil pesto 1 9-oz. package fresh fettuccine 1 Tbsp. olive oil 3 cloves garlic, minced 4 cups soy chicken 2 cups sliced roasted red bell peppers 1.2 cup pitted olives, halved lengthwise Salt and pepper 1/4 cup grated soy Parmesan, plus more for the table • Put the pesto in a large bowl. … Read more »
1 cup prepared vegan Italian dressing1/4 cup peanut butter (creamy or chunky) 1 head iceberg, leaf, and/or romaine lettuces, torn into bite-size pieces Croutons Sunflower seeds or chopped peanuts Finely chopped green onions (optional) • In a small bowl, gradually blend the dressing into the peanut butter using a wire whisk. Toss the lettuce, croutons, … Read more »
1 12-oz. tube Tuno 2 cups cooked pasta, preferably rotini 1 cup Tofutti sour cream 1 cup frozen peas 1/2 red bell pepper 1/3 cup onions, minced 1/2 cup cornbread stuffing 1/3 cup soy parmesan 3 Tbsp. margarine • Preheat the oven to 375ºF. • Thaw the Tuno and break into chunks—do not mince. Stir … Read more »
Salt, to taste 1 large (or 2 medium-sized) eggplant, cut into 1/2-inch slices 1 cup all-purpose flour 1 cup soy milk 1 cup vegan bread crumbs 3-4 Tbsp. olive oil 2 cups spaghetti sauce 12 oz. vegan mozzarella “cheese,” shredded (try Follow Your Heart brand—www.followyourheart.com) 2 Tbsp. soy parmesan “cheese” (try Soymage brand—www.galaxyfoods.com) 5-6 fresh … Read more »
1 small aubergine, sliced 1 medium courgette, sliced 1 red onion, cut into small wedges 1 red pepper, thinly sliced 1 yellow pepper, thinly sliced 1 tbsp. olive oil 1 tbsp. balsamic vinegar 1/2 tsp. thyme 1/4 tsp. black pepper 4 individual pizza bases or pitta breads 150ml tomato sauce Preheat the oven to 425°F/220°C/ … Read more »
19-oz. can chickpeas, drained and rinsed 1/4 small red onion, minced 1-2 garlic cloves, minced 1 large tomato, diced 1/4 cup fresh parsley, finely chopped 3 Tbsp. oil (flax, hemp, olive, etc.) 1 Tbsp. red wine vinegar 1 tsp. lemon juice 1/4 tsp. salt 1/4 tsp. ground black pepper • Toss all the ingredients in … Read more »
1 cup apple or papaya juice 3 Tbsp. grated onion 3 cloves garlic, minced 2 Tbsp. soy sauce 2 Tbsp. minced fresh hot pepper 2 Tbsp. vinegar 1 Tbsp. oil 1 Tbsp. grated gingerroot 11/2 tsp. allspice 1/2 tsp. cinnamon 1/2 tsp. freshly ground black pepper 1/4 tsp. thyme 1 tsp. nutmeg 1 lb. steamed … Read more »
2 cups wheat flour 1/2 cup water 2 Tbsp. water 3 Tbsp. oil 1 tsp. salt • Sieve the flour in a flat dish, add 1/4 cup water, mix well and knead into a soft dough. Knead for 15 minutes, gradually adding another 1/4 cup water. Add the 2 Tbsp. of water and set aside … Read more »
For the Salad: 1 cucumber, peeled and thinly sliced 1 cup shredded napa cabbage 1/4 cup bean sprouts 3 green onions, sliced 1/4 cup soy sauce 1/4 cup rice vinegar 2 Tbsp. sugar 2 Tbsp. chopped fresh basil 1 Tbsp. minced fresh ginger 1 Tbsp. minced jalapeño 1 Tbsp. minced garlic • Toss the cucumber, … Read more »
1/2 cup oil (olive or canola) 1 Tbsp. mustard seed 2 Tbsp. cumin seed 1 Tbsp. ajwan seed 2 large red onions, finely chopped 1 Tbsp. turmeric powder 2 Tbsp. finely chopped fresh garlic 2 Tbsp. finely chopped fresh jalapeño 1 14- to 16-oz. can coconut milk 1/2 cup lemon juice 1 tsp. salt 3 … Read more »
1-2 tbsp. vegetable oil 50g minced onion 50g minced green pepper 450g firm tofu, frozen, then thawed and mashed 6 tbsp. ketchup 6 tbsp. chilli sauce 1/2 tsp. salt Pepper, to taste 4 burger buns, lightly toasted • Heat the oil in a large frying pan over medium heat. Add the onion and green pepper … Read more »
3 cloves garlic, minced 1 large onion, chopped 1/2 cup water 4 carrots, sliced 3 cups water or low-sodium vegetable stock 1 15-oz. can white hominy 1 15-oz. can stewed tomatoes with garlic, green pepper, and celery 1 red pepper, chopped 1 cup green beans, broken into bite-sized lengths 1/2 tsp. cumin 1/2 tsp. salt … Read more »
For the “Chicken”: 1 Tbsp. canola oil 1 bag “chicken” strips (try Morningstar Farms Meal Starters Chik’n Strips) 1 Tbsp. tamari or soy sauce 1 Tbsp. grill seasoning • Heat the oil in a grill pan or sauté pan over high heat. Add the “chicken” strips, soy sauce, and grill seasoning. Cook for 3 minutes, … 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 »
1/2 cup vegan, nonhydrogenated margarine (try Earth Balance brand) 8 cloves garlic, crushed, minced, or pressed 2 Tbsp. fresh parsley 2 Tbsp. fresh chives 2 Tbsp. fresh basil Pinch of salt Crusty sourdough bread or a baguette, sliced • Preheat the oven to 400°F. • In a food processor, combine the margarine, garlic, herbs, and … Read more »
