1 small beet, trimmed and peeled 2 Tbsp. extra-virgin olive oil 1/2 cup chopped onion 2 garlic cloves, peeled and thinly sliced 1/2 cup chopped celery 6 cups vegetable broth (see recipe) 12 small tomatoes, coarsely chopped, or 1 15-oz. can whole tomatoes 1 cup chopped fresh basil 1 tsp. dried thyme 1/2 tsp. dried … Read more »
3/4 lb. soft tofu 3/4 lb. firm tofu 1/2 medium onion, chopped fine 2 medium carrots, finely chopped 1/3 cup nutritional yeast 2 tsp. soya sauce or tamari 1 1/2 tsp. garlic powder 1 1/2 tsp. salt Dash of pepper 2 Tbsp. vegetable oil Dash of paprika Red leaf lettuce Tomato slices • Mash the … Read more »
2 cups papaya, coarsely grated 1/4 cup cabbage, cut into long shreds 1/2 cup onion, cut into long shreds 1/2 cup tomatoes, peeled and finely chopped 1/2 tsp. garlic, shredded 1 green chili, shredded 1 tsp. lemon juice Salt, to taste 1/4 cup peanuts, salted 1 green chili, cut into 4 long pieces • Combine … Read more »
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2 tsp. olive oil 3/4 cup red onion, minced 2 cloves garlic, minced 4 Tbsp. chunky peanut butter 3 yams, cooked, peeled, and mashed 2 cups black beans, cooked and slightly mashed 2 tsp. cumin 1/4 tsp. red pepper 1 tsp. cinnamon 12 6-inch flour tortillas 2 Tbsp. vegetable margarine 2 Tbsp. maple syrup 1/2 … Read more »
1 16-oz. can chickpeas, drained 3 stalks celery, diced 3/4 cup vegan mayonnaise 2 Tbsp. lemon juice 1 clove garlic, minced 1 tsp. minced fresh parsley 1 Tbsp. chopped onion Salt and pepper, to taste • Mix the chickpeas and celery. • Add the remaining ingredients and season, to taste. • Serve in pita pockets … Read more »
1 lb. firm tofu 1 tsp. olive oil 1 large onion, diced 3 cloves garlic, minced 3 tbsp. tomato paste 1/2 cup vegetable broth 1 cup canned tomatoes, chopped (or 2 fresh tomatoes, chopped) 1/2 cup fresh mushrooms, sliced 1/4 cup dry white wine 1 tsp. dried parsley 1 bay leaf 1/2 tsp. salt 1/2 … Read more »
1 Tbsp. olive oil 1 onion, finely chopped 8 garlic cloves, minced Salt and pepper, to taste 1 box creamy sweet-corn soup base (try Whole Foods’ 365 brand) 3/4 cup vegan chicken broth 14-oz. can red kidney beans 14-oz. can black beans 14-oz. bag frozen speckled butter beans 1 cup frozen corn 1 pkg. vegan … 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 »
Marinade 1 Tbsp. garlic powder 1 Tbsp. onion powder 1 tsp. turmeric 3 Tbsp. tamari 2 1/2 cups water 2 Tbsp. oil Vegetables 1 1/2 qt. water 3 ears of corn 4 carrots 1 small onion, chopped 3 cloves garlic ,minced 5 Tbsp. olive oil 1 Tsp. turmeric, or 1/2 tsp. saffron 2 1/2 cups … Read more »
1 cup gram flour (besan) ¼ tsp. baking powder ½ tsp. chili powder Salt to taste 1 tsp. grated ginger 3 green chilies, chopped 1 cup water (approximately) 1 onion cut into circles 1 potato cut into circles 1/3 cup cauliflower sprigs 1/3 cup 2 inch long strips of egg plant Oil to deep fry … Read more »
1 (12-oz.) pkg. Italian “sausage” links (try Lightlife brand at lightlife.com), cut into 1/2- inch pieces 2 Tbsp. olive oil 12 oz. kale, thoroughly washed 2 Tbsp. water 2 cloves garlic, minced 1/2 tsp. salt 1/4 tsp. pepper 1/4 tsp. crushed red pepper 2 (15 1/2-oz.) cans cannelloni beans, including liquid 1 (14 1/2-oz.) can … Read more »
1/4 cup Dijon mustard 1/4 cup apricot jam 1 Tbsp. minced fresh chives 2 Tbsp. extra virgin olive oil 1 tsp. horseradish Salt and pepper, to taste 1 Veg S.W. Ham (available from Vegieworld.com ), sliced into 1-inch-thick rounds • Combine all of the ingredients except the vegetarian ham in a bowl and mix well. … Read more »
2/3 cup diced onion 1/2 cup diced carrot 1/2 cup diced celery 3 cups water or vegetable stock 1 15-ox. can butter beans or other white beans, drained and rinsed 1 1/2 cups Swiss chard or spinach (or other greens), washed well, and roughly chopped 1/2 cup corn 1/3 cup orzo or other small shell-shaped … Read more »
For the Indonesian Sauce: 1 1/2 cups tamari 1/2 cup agave nectar 1 cup fresh lime juice 1 cup dry white wine 2 Tbsp. freshly grated ginger 2 Tbsp. freshly chopped garlic 1 tsp. cayenne pepper 1 cup smooth natural peanut butter Water sufficient to give it a smooth, sauce-like consistency • Combine all the … Read more »
3 cups corn kernels, divided 8 cups water 1/4 cup margarine 2 Tbsp. minced shallots 2 tsp. minced garlic 1 yellow onion, diced 2 red peppers, diced 2 julienned leeks, white parts only 2 stalks celery, diced 1 cup vegan chicken bouillon 2 carrots, diced 1 potato, diced 1 cup kale, cut into 1-inch cubes … Read more »
24 cups peanuts 2 cups lime leaves, chopped after measuring* 4 cups garlic cloves 8-10 bunches cilantro, coarsely chopped 2 cups chili paste 10 cups organic canola oil 2 cups rice vinegar 5 plastic spoonfuls sea salt 10 cups water • Put all the ingredients in a large bucket and buzz thoroughly with an immersion … 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 1/2 cups soy milk 2 tsp. lemon juice 1 2/3 cups unbleached all-purpose flour 1 cup cornmeal 4 tsp. baking powder 1 tsp. sea salt 2 minced jalapeño peppers (optional) 1 cup corn kernels 1/2 cup canola oil (or melted coconut oil) 1/2 cup maple syrup • Preheat the oven to 375°F. Lightly oil … Read more »
1 bunch asparagus, washed 1 Tbsp. vegan margarine (try Earth Balance brand) 1/2 tsp. extra-virgin olive oil Salt and pepper, to taste • Cut the hard ends off the asparagus and discard. Using a vegetable steamer set on medium heat, steam for 10 minutes, until cooked but still firm. • Heat a large sauté pan … Read more »
For the Salad: 5 blood oranges Juice of 2 lemons 2/3 cup extra virgin olive oil 1 lb. fresh baby spinach 2 tsp. freshly chopped tarragon Pinch of sea salt Cracked black pepper, to taste • Peel the oranges and remove the segments over a bowl to catch any juice. Set the segments aside. • … Read more »
For the Paste: 1 onion 1 green chili 1/2-inch ginger cube 1 clove garlic For the Sauce: 2 Tbsp. vegetable oil 1/4 cup tomato purée 3 tomatoes, skinned and chopped (or 3 canned tomatoes) 2 tsp. coriander powder (dhaniya) 1/4 tsp. turmeric powder 1/2 tsp. chili powder 1/2 tsp. garam masala Salt, to taste 2 … 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 »
2 cups cooked rice 2 cups corn kernels 2 green bell peppers, diced 1 1/2 cups cooked kidney beans 1 small onion, chopped 6 Tbsp. distilled white vinegar 3 Tbsp. vegetable oil 2 tsp. soy sauce or tamari 2 tsp. prepared mustard 1 tsp. prepared horseradish • Mix the rice, corn, peppers, kidney beans and … Read more »
2 8-oz. packages of tempeh Lime juice from 5 limes 1/4 cup sesame oil 2 roasted habanero peppers, chopped and seeded 2-1/2 cups vegetable stock 1 Tbsp. chili powder 1/2 cup tamari sauce • Cut the tempeh into strips and place into two shallow pans. • Combine the lime juice, sesame oil, habanero peppers, vegetable … Read more »
