1/4 cup wild rice, rinsed 1 15-oz. can Swanson’s vegetable broth 3/4 cup water 3/4 cup brown basmati rice, rinsed 1 onion, finely chopped 3 garlic cloves, minced 3 cups thinly sliced mushrooms (approximately 1/2 lb.) 2 stalks celery 1/2 tsp. thyme 1/2 tsp. marjoram 1/4 tsp. black pepper 1/4 tsp. salt 1/3 cup finely … Read more »
1 lb. firm tofu, drained 1 Tbsp. lemon juice 2 tsp. dried basil 3/4 tsp. salt 1 clove garlic, minced, or 1/4 tsp. garlic powder 1 lb. cooked pasta 1 jar marinara sauce •Preheat the oven to 350°F. •Place the tofu in a large mixing bowl and mash until the entire block is in medium-sized … Read more »
3 Tbsp. vegetable oil 3 Tbsp. non-dairy margarine 1 1/2 cups finely chopped onions 1 1/2 cups finely chopped green pepper 1 1/2 cups finely chopped tomatoes 2 Tbsp. pav bhaji masala salt to taste. 1 1/2 cup mixed boiled vegetables (cauliflower, cabbage, french beans etc) 4-5 medium sized potatoes, boiled and mashed 1/2 cup … Read more »
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2 cups shredded raw parsnips 8 green or black olives, chopped 1 2-oz. jar chopped pimentos, drained 1 cup diced celery or green bell pepper (optional) 1 small onion, minced 1/4 tsp. salt 1/4 tsp. pepper 1/2 cup vegan mayonnaise or Thousand Island dressing • Combine all the ingredients in a medium bowl. Cover and … Read more »
For the Vinaigrette: 2 Tbsp. chopped fresh parsley 1 Tbsp. minced shallots 1 tsp. minced garlic 3 Tbsp. Japanese yuzo vinegar or 2 Tbsp. rice wine vinegar combined with 1 Tbsp. fresh lemon juice 2 tsp. salt 1 tsp. ground black pepper 1/2 cup olive oil For the Onion Rings: Canola oil sufficient for deep-frying … Read more »
1/2 cup finely chopped mushrooms (any type) 1/2 cup grated carrots 1/2 cup shredded cabbage 2 Tbsp. finely chopped red pepper 2 Tbsp. finely chopped onion 2 tsp. minced fresh ginger 1 Tbsp. soy sauce 1 Tbsp. sesame oil Salt and pepper, to taste 35-40 small dumpling wrappers •In a large mixing bowl, combine the … Read more »
1 block firm tofu, patted dry 3 Tbsp. nutritional yeast 2 Tbsp. flour 1 Tbsp. garlic salt 1 tsp. pepper 2 Tbsp. oil • Cut the tofu into 1/4-inch cubes. • In a Tupperware container, combine the nutritional yeast, flour, garlic salt, and pepper. Add the tofu, and put a lid on the container. Shake … Read more »
4 tsp. vegetable oil 2 eggplants, halved lengthwise 1/4 tsp. mustard seeds 1 bay leaf 2 green chilies, finely chopped 1-inch ginger, grated 1 small onion, finely chopped 1 small tomato, finely chopped 1/4 tsp. turmeric powder 1/4 tsp. chili powder (optional) 1/2 tsp. dried mango powder (amchoor) 1/2 tsp. garam masala Salt, to taste … Read more »
1 Tbsp. vegan margarine (try Earth Balance brand) 3 green onions, thinly sliced 1 cup superfino arborio rice (or other Italian superfino rice) 2 7/8 cups chicken-style vegetarian broth, at room temperature 2 Tbsp. dry sherry (or more broth—use 3 cups liquid in total) 1 lb. fresh asparagus, trimmed and sliced diagonally into 2-inch-long pieces … Read more »
8 cups cauliflower, cut into florets 3 Tbsp. vegetable oil 3 Tbsp. unbleached flour 1 cup liquid nondairy creamer or soy milk 1 cup nondairy sour cream (try Tofutti brand at Tofutti.com) 2 Tbsp. fresh parsley, chopped 2 Tbsp. fresh dill, chopped 2-3 Tbsp. nutritional yeast flakes (available at health food stores) 1/4 tsp. salt … Read more »
2 Tbsp. margarine, preferably unsalted 2 medium shallots, diced 1 Tbsp. all-purpose flour 1 cup unsweetened liquid nondairy creamer or soy milk 1/2 tsp. ground nutmeg 1 tsp. salt 1/4 tsp. freshly ground black pepper 1 large bunch (about 1 1/2 lbs.) spinach, rinsed and roughly chopped •In a large sauté pan, melt the margarine … Read more »
1/2 cup couscous 1 cup boiling water 3 whole red bell peppers 3 whole yellow bell peppers 1/2 cup red bell peppers, diced 1/2 cup yellow bell peppers, diced 1/3 cup scallions, chopped 1/2 cup zucchini, diced 2 Tbsp. lime juice 2 Tbsp. olive oil 1/4 cup fresh dill, minced • Place the couscous and … Read more »
1 orange 1 lemon 1 lime 1/2 cup white wine vinegar 2 Tbsp. chopped shallot 2 sprigs thyme 1 Tbsp. Dijon mustard 1/2 cup extra virgin olive oil Cracked pepper and sea salt, to taste 1 1/2 cups organic arugula, washed Heirloom tomatoes (1 red and 1 green, or whatever looks best at the market), … Read more »
1 turnip, peeled and cut into 1-inch cubes 3-4 red potatoes, cut into 1-inch cubes 1 Tbsp. minced garlic 2 Tbsp. olive oil 3 Tbsp. flour 1 cup vegetable stock 2 tsp. minced rosemary Sea salt and fresh black pepper, to taste 2 large carrots, diced 1 cup pearl onions 1 lb. baby portobello or … Read more »
8 oz. fresh shiitake mushrooms 1/4 tsp. salt or more, to taste Pepper, to taste 2 Tbsp. olive oil 8 slices Italian or French bread 2 cloves garlic, halved 2 bunches arugula, stemmed, rinsed, and dried (about 4 cups) 2 red bell peppers, seeded and diced 1 lemon, sliced into 4 wedges • Preheat the … Read more »
1/4 cup dried hijiki seaweed 1 cup peeled and grated carrots 2 Tbsp. pressed garlic 2 tsp. grated fresh ginger root 1 Tbsp. vegetable oil 24 oz. firm tofu, pressed* 1/2 cup minced scallions 1/4 cup sesame seeds 1/4 cup light miso (or more, to taste) 1 tsp. dark sesame oil • Rinse the hijiki … Read more »
3 Tbsp. corn flour or plain flour 1/2 tsp. salt Water sufficient to form a paste for coating 5 oz. bean curd, cut into 1-inch cubes Vegetable oil for deep-frying 2 tsp. vegetable oil 4-5 green chilies, chopped into long shreds 2-3 garlic cloves, crushed 1 1/2 tsp. soy sauce 1 Tbsp. chili sauce 2 … Read more »
4 cups water Pinch of sea salt 2 cups quinoa 2 Tbsp. sesame oil 2 Tbsp. brown rice vinegar 1/2 cup diced yellow pepper 1/2 cup diced carrot 2 Tbsp. parsley, chopped 2 Tbsp. sesame seeds • Add the salt to the water and bring to a boil. Stir in the quinoa. Simmer for 5 … Read more »
2 tsp. toasted sesame oil 3 cups brown rice 1 medium onion, thinly sliced 2 Tbsp. olive oil 1 small head of Savoy cabbage, thinly sliced 2 medium carrots, coarsely grated • Soy sauce or tamari, to taste. • Heat the sesame oil in a skillet and sauté the raw rice until it is lightly … Read more »
1 cup vegan mayonnaise 1/2 tsp. garlic powder 1/2 tsp. onion powder 1/4 tsp. black pepper 2 tsp. chopped parsley 1/2-1 cup soy milk to thin • Place all ingredients in a bowl and whisk together. Add a little soy milk until you reach your desired consistency. • For a lower-fat version, use non- or … Read more »
10-oz. frozen chopped spinach, thawed 450 g soft tofu 450 g firm tofu 1 Tbsp. sugar 75 ml soya milk 1/2 tsp. garlic powder 2 Tbsp. lemon juice 3 tsp. fresh basil, minced 2 tsp. salt 600 ml passata (tomato sauce) 225 g lasagna sheets • Preheat the oven to 350ºF. • Squeeze the spinach … Read more »
2 Tbsp. (1/4 stick) margarine or water 1/2 cup minced onion 1/2 cup minced green bell pepper 1 lb. firm tofu, patted dry and mashed 6 Tbsp. ketchup 6 Tbsp. chili sauce 1/2 tsp. salt Pepper to taste 4 burger buns, lightly toasted • Heat the margarine or water in a large skillet over medium … Read more »
