1 16-oz. pkg. extra-firm tofu 1/3 cup soy sauce 2 Tbsp. brown rice vinegar 1/2 Tbsp. minced garlic 1/2 Tbsp. canola oil •Drain the tofu and cover with paper towels. Let stand for 1 hour so that the paper towels can absorb more liquid. Cut into 1-inch cubes and set aside. •Whisk the soy sauce, … Read more »
1/2 cup white wine vinegar 1/2 cup dry white wine 1 dried chili pepper 1 sprig thyme 1 sprig rosemary 1 bay leaf 10 mixed peppercorns (black, pink, white) 2 tsp. sugar 1/2 tsp. pickling slat 1 cup fresh peeled garlic cloves • In a nonreactive saucepan over medium heat, combine all the ingredients except … Read more »
2 lbs. organic mixed baby-greens 1/2 cup sliced cucumbers 1/2 cup sliced cherry tomatoes 1/2 cup sliced purple cabbage 1 green bell pepper, sliced 1 red bell pepper, sliced 1 organic apple, diced 1 slice pineapple, diced 1 mango, diced 1 Tbsp. organic soy sauce 1 Tbsp. organic apple-cider vinegar 1 Tbsp. organic maple syrup … Read more »
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6 cups dried black beans Water sufficient to cover the beans plus 10 cups 1/4 cup dried epazote 4 bay leaves 1 large yellow bell pepper, diced 2 large zucchinis, diced 1 large red onion, diced 28-oz. can diced tomatoes 1/2 cup minced peeled garlic 1/4 cup extra-virgin olive oil 2 oz. unsweetened vegan chocolate … Read more »
2 cups green peas 1/2 cup diced celery 2 Tbsp. minced red onion 2 Tbsp. vegan mayonnaise (try Vegenaise) 1/2 tsp. soy sauce 2 Tbsp. nondairy sour cream (try Tofutti brand) 1/2 tsp. minced fresh dill 3 tsp. sugar (try Florida Crystals brand) • Combine all the ingredients in a medium bowl, stirring until the … Read more »
1 lb. carrots, peeled, plus 1 large carrot, peeled and grated 1 small onion, peeled and quartered 1 bay leaf Salt and pepper to taste 4 stems dill weed, cut into small pieces 3 large potatoes 1 cup corn kernels 1 cup sliced scallion greens 1 cup cooked black beans 2-3 Tbsp. olive oil 1 … Read more »
1 cup cooked spinach 1 cup cooked broccoli 1 cup cooked Shanghai cabbage or watercress 2 Tbsp. finely chopped tree ear mushrooms 2 Tbsp. diced shitake mushrooms 3/4 cup diced cooked carrots 3/4 cup vegetarian burger crumbs 4 Tbsp. pickled vegetables 2 Tbsp. sesame oil 1/4 cup vegetable oil 1 tsp. sea salt 1 tsp. … Read more »
1 lb. tomatillos, paper removed and halved Water for boiling 2 jalapeños, stemmed, seeded, and chopped 1/2 onion, chopped 1/2 cup cold water 1/4 cup chopped cilantro 2 tsp. salt •Place the tomatillos in a saucepan and add just enough water to cover. Bring to a boil over high heat, then simmer 4 – 5 … Read more »
1 can vegetarian chili (Try Hormel® brand) 1 Tbsp. Mrs. Dash® seasoning 2 slices vegan cheese 1 Tbsp. black pepper 1 bag Fritos • Put the chili, Mrs. Dash®, vegan cheese, and black pepper into a big bowl and heat them for 2 minutes. • Stir the dip then use Fritos for scooping. Makes 2 … Read more »
1 lb. spaghetti noodles 1/2 cup peanuts 2 cloves garlic 2 Tbsp. soy sauce or tamari 4 tsp. distilled white vinegar 1 Tbsp. sugar 1/8 tsp. cayenne pepper 1/2 cup water 2 medium carrots, julienned 1/3 lb. (1 cup) snowpeas, sliced 1 cup roasted sesame oil 2 green onions, chopped 1 cucumber, peeled, seeded, and … Read more »
For the Marinade: 1/2 cup olive oil 3/4 cup lemon juice 2 tsp. seasoning salt 2 tsp. paprika 2 tsp. basil 2 tsp. thyme 1/2 tsp. garlic powder • Combine the ingredients for the marinade and mix well. For the Kebabs: 1 lb. fried firm tofu, cubed (available in the refrigerated section of most Asian … Read more »
4 medium potatoes 1 Tbsp. olive oil 1 Tbsp. ground sage 1 tsp. paprika Salt and pepper, to taste • Bake the potatoes for 40 to 60 minutes or microwave for 20 to 30 minutes until cooked. • Cut, with the skin on, into small chunks. In a large skillet, heat the oil over medium-high … Read more »
For the Balls: 1/2 cup grated cabbage 1/2 cup grated carrot 1/2 cup grated cauliflower 1/2 cup finely chopped spring onions 1/2 cup finely chopped green peppers 1 tsp. salt 3 Tbsp. corn flour 1 tsp. ginger-garlic paste 1 tsp. green chili paste 1/2 tsp. black pepper Oil for deep-frying • In a large bowl, … Read more »
4 Tbsp. extra-virgin olive oil 1 medium onion, finely diced 4 large carrots, peeled and sliced into 1/4-inch rounds 1 celery stalk, finely diced 1 1-inch piece fresh ginger, peeled and sliced into 1/8-inch rounds 3 garlic cloves, minced 1/4 cup mirin (Japanese cooking wine) 1 1/2 cups vegetable stock 2 Tbsp. Earth Balance (cold-pressed … Read more »
1 medium head of cabbage, cored and shredded 4 bell peppers, cored, seeded, and diced 2 onions, diced 2 green tomatoes, diced 1/2 cup of salt 3 cups distilled white vinegar 2 1/2 cups sugar 1 Tbsp. celery seeds 1 tsp. ground turmeric •In a medium nonreactive stockpot, combine the cabbage, bell peppers, onions, and … Read more »
1/4 c. small diced onion 1/4 c. small diced bell peppers (pref. mixed colors) 1/4 c. small diced celery 3 Tbsp. olive oil 1 cup Wehani red rice, rinsed well (may substitute Bhutanese red, Himalayan red, or even forbidden black) 1/2 c. fresh corn kernels, stripped from cob and raw 3 cups water or vegetable … Read more »
8 ears corn 1 cup unsweetened soy milk 2 tsp. salt 1 tsp. sugar 2 tsp. vegan margarine 2 tsp. flour •Over a large mixing bowl, remove the tops of the kernels from the corn with a knife, using long smooth downward strokes and rotating the cob as you go. After the cob has been … Read more »
3 Tbsp. extra-virgin olive oil 4 garlic cloves, thinly sliced 1/2 lb. button mushrooms, stemmed and quartered 2 tsp. lemon juice 1 1/2 Tbsp. dry Spanish sherry wine 1/4 cup vegetable broth 1/2 tsp. paprika 1/4 tsp. crushed red pepper flakes Salt and black pepper, to taste 1 1/2 Tbsp. minced parsley • In a … Read more »
1 large onion, thinly sliced 2 green onions, finely chopped 1/2 red pepper, diced 2 cloves garlic, minced 1-1/3 cups (250g) arborio rice 2-1/2 cups (500 ml) vegetable broth 2/3 cup (1/4 pint) dry white wine Salt and white pepper, to taste 1/4-1/2 cup (4-8 Tbsp.) soy Parmesan cheese (optional) • In a lightly oiled, … Read more »
For the Cakes: 1/2 cup finely diced onions 2 tsp. minced garlic 2 lbs. firm tofu, crumbled 1 1/2 Tbsp. cornstarch 1/4 cup nutritional yeast 1/8 cup dry white wine 1/4 cup finely diced carrots 1 Tbsp. salt 1/2 tsp. ground white pepper Juice of 1 lime • Sauté the onions and carrots until soft, … Read more »
4 tsp. black mustard seeds 4 oz. mustard oil 1 lb. small red or pink radishes, washed and cut into 1/4-inch rounds 2 tsp. salt 1/2 tsp. turmeric 1 tsp. cayenne pepper • Grind the mustard seeds coarsely in a spice grinder or with a mortar and pestle. • In a small saucepan, heat the … Read more »
For the Cakes: 1/2 cup finely diced onions 1/4 cup finely diced carrots Oil for sautéing 2 tsp. minced garlic 2 lbs. firm tofu, crumbled 1 1/2 Tbsp. cornstarch 1/4 cup nutritional yeast 1/8 cup dry white wine 1 Tbsp. salt 1/2 tsp. ground white pepper Juice of 1 lime Sauté the onions and carrots … Read more »
