1 container vegan crescent rolls 1/2 cup chopped vegan chicken (try Morningstar Farms Meal Starters Chicken Strips), defrosted 5-8 cherry tomatoes, sliced 1 cup chopped broccoli 2 Tbsp. extra virgin olive oil 1/4 tsp. red pepper flakes or more, to taste Sea salt, to taste • Preheat the oven to 400°F. • Roll the dough … Read more »
2 large potatoes, washed, scrubbed, dried, and cut into 1/2-inch “fries” 1 medium sweet potato, washed, scrubbed, dried, and cut into 1/2-inch “fries” 2 Tbsp. extra-virgin olive oil 2 tsp. chili powder 2 tsp. salt 2 tsp. pepper 1 tsp. dry oregano 1 tsp. dry mustard 1 tsp. paprika • Preheat the oven to 425°F. … Read more »
3 baking potatoes 3-4 Tbsp. olive oil 1/2 Spanish or Vidalia onion, sliced 2 Tbsp. flour 1 cup vegetable broth Salt and pepper, to taste 1/4 tsp. dried thyme 6 oz. artichoke hearts, drained 1 1/2 cups BBQ Field Roast Green scallion, chopped, for garnish • Bake the potatoes at 375°F for 35 to 40 … Read more »
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4 Japanese eggplants, sliced in half lengthwise 3 Tbsp. white miso 1 Tbsp. rice syrup or agave nectar 2 Tbsp. mirin (Japanese cooking wine) 2 Tbsp. water 1/4 cup orange juice 1/4 cup lime juice 1 Tbsp. finely chopped fresh ginger Salt, pepper, sesame seeds, to taste • Heat a medium saucepan to medium-high and … Read more »
2-3 Tbsp. olive oil 1 Tbsp. minced garlic 1 crown broccoli, cut into quarters 1/2 tsp. salt 1 cup water • Heat the oil in a pan over medium heat. Sauté the garlic for 1 minute. Add the broccoli, salt, and water. Cook, covered, for 5 minutes on low heat. Makes 1 to 2 servings
1/4 cup vegan margarine 2 cloves garlic, minced 2 cups cooked white beans, rinsed and drained 1 1/2 cups unsweetened soy milk Salt and pepper, to taste Parsley (optional •In a sauté pan over low heat, melt the margarine. Add the garlic and cook for 2 to 3 minutes. •Transfer the margarine mixture to a … 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 8-oz. package Tofutti Better Than Cream Cheese 4 green onions, minced Salt and pepper, to taste 1 pkg. Veggie Ham deli slices • Mix the “cream cheese,” green onions, salt, and pepper together. • Spread the mixture on the deli slices and roll up. Use a toothpick to hold together. Makes 8 to 10 … Read more »
3 Tbsp. olive oil 1/2 medium onion, sliced 2 medium portobello mushroom caps, sliced Dash liquid smoke Salt and pepper, to taste 4 slices of bread Horseradish sauce (recipe below) 1 roasted red pepper, sliced (jarred or prepared at home) • Heat 1 tablespoon of the olive oil in a skillet over medium heat. Add … Read more »
1 12-oz. package linguine 3/4 cup margarine 1 lb. vegetarian shrimp/prawn 4 cloves garlic, minced 2 Tbsp. lemon juice 3 Tbsp. chopped fresh parsley Salt and pepper, to taste • Preheat the oven to 400 degrees F. • Bring a large pot of lightly salted water to a boil. Add the pasta. Cook for 8 … Read more »
Portobello mushrooms Paprika Onions, chopped Garlic, diced 4 organic tomato-basil wraps 8 oz. hummus 6 oz. rice or soy pepper-jack “cheese” Organic baby spinach leaves Organic tomatoes, diced Organic onions, diced • Lightly sprinkle the portobello mushrooms with the paprika, onions, and garlic. • Place the mushrooms on a very hot grill and cook them, … Read more »
1 kg macaroni 125 g soya margarine 100 g flour 100 ml boiling water 1 1/2 tsp. salt 2 tsp. soya sauce 1 1/2 tsp. garlic powder Pinch of turmeric 50 ml oil 75 g nutritional yeast flakes 125 g broccoli florets, steamed 40 g green chillies, diced • Cook the macaroni and set aside. … Read more »
3/4 cup unbleached white flour 3/4 cup gluten flour 1 1/2 cups chicken-style broth powder (try Eco-Cuisine “Chicken Style” Broth Powder) 6 lbs. extra-firm tofu 1 cup canola oil • Stir the flours and the broth powder together in a large bowl until evenly dispersed. • Slice the tofu into 2-oz. pieces and rinse. Let … Read more »
2 oz. olive oil 12 oz. finely diced mixed vegetables: yellow and green zucchini; red, green and yellow peppers; eggplant; skinned and seeded tomatoes 2 oz. diced onions 1 oz. minced garlic 2 oz. chopped fresh herbs: basil, parsley, oregano and crushed coriander seeds 8 pasta circles, 41/2 inches in diameter 4 oz. sliced shallots … Read more »
1.5 lb. eggplant Juice of 1 lemon 1 lb. tomatoes, peeled and chopped 5 garlic cloves, minced Salt, to taste 4 Tbsp. olive oil 1/2 tsp. paprika 1 tsp. cumin 2 Tbsp. parsley •Preheat the oven to 475°F. Prick the eggplant several times with a fork or knife, then roast for 45 to 55 minutes, … Read more »
For the Peppers: 2 cups prepared orzo 1/4 cup diced onions 1/4 cup diced tomatoes 1 clove garlic, minced 2 Tbsp. chopped cilantro 1 Tbsp. olive oil Salt and pepper, to taste 4 large poblano peppers • Preheat the oven to 350°F. • In a medium bowl, combine the orzo, onions, tomatoes, garlic, cilantro, olive … Read more »
5 oz. couscous 3-4 cups water, boiling 3/4 cup chickpeas 1 red bell pepper, roasted, peeled, and chopped 1/3 cup black olives, pitted 1/3 cup onions, chopped 3 Tbsp. fresh mint, chopped 3 Tbsp. olive oil 2 Tbsp. lemon juice Salt, to taste Pepper, freshly ground 5-6 lettuce leaves 5-6 fresh mint leaves • Add … Read more »
For the Pilaf: 1 cup pecan pieces 1 cup red rice (or any other exotic or wild rice) 2 cups vegetable stock (or amount specified by package directions) 2/3 cup dried cranberries 2 sprigs fresh thyme 1 bay leaf 2 Tbsp. soy margarine Salt and pepper, to taste For the ‘Beef’ Strips: 1/4 cup vegetable … Read more »
6 cups black beans, rinsed several times until the water runs clear 12 cups cold water 1 Tbsp. kosher salt 1 cup beet juice 1/4 cup olive oil 1 cup yellow onions 1/4 cup minced garlic 2 tsp. black pepper 1/8 tsp. liquid smoke 1 cup red wine (Merlot or Cabernet) 1/4 cup chopped basil … Read more »
For the Tofu Turkey: 2 lbs. extra-firm tofu For the Cornbread: 2 cups self-rising cornmeal (try Tendabake brand) 1 1/4 cups soy milk Egg Replacer equivalent to 1 egg 1/4 cup vegan vegetable shortening or margarine For the Dressing: Cornbread (see recipe) 1 loaf white bread 3/4 cup chopped onion 3/4 cup chopped celery 2 … Read more »
4 ancho chilies, toasted, seeded, and finely chopped 3 Tbsp. white wine vinegar 1 Tbsp. vegetable oil 1/2 small white onion, minced 3 garlic cloves, minced 1 tsp. ground cumin 1 tsp. salt 1/2 tsp. ground black pepper 1/2 cup silken tofu 1 1/4 cups olive oil • In a small bowl, combine the chilies … Read more »
