1/4 cup canola oil 1/2 cup finely diced onion 1 banana pepper, chopped fine 1 bag veggie burger crumbles 1/2 Tbsp. brown sugar 1/8 tsp. smoked paprika 2 Tbsp. lemon juice 1 small can tomato sauce 1/4 cup chili sauce 1/2 cup faux beef broth 2 Tbsp. soy sauce 1 tsp. chili powder 1 tsp. … Read more »
For the Salad: 1 cup quinoa, rinsed 2 cups vegetable broth 1/2 red pepper, chopped 1/2 cup shelled edamame 1/4 cup diced onion 1/4 cup dried tart cherries* • Over medium heat, combine the quinoa and the vegetable broth. Bring to a boil, then reduce the heat and simmer, covered, for 15 minutes, or until … Read more »
1 lb. sweet onions, sliced 3 Tbsp. olive oil 2 Tbsp. minced garlic 2 cups julienned sweet red peppers 2 lbs. baby bella or white button mushrooms Salt and ground black pepper, to taste 1 Tbsp. paprika Pinch of cayenne 5 Tbsp. flour 1/4 cup tomato paste 4 cups Mushroom Stock (see recipe below) 3 … Read more »
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For the Marinade: 8 Tbsp. shoyu (soy sauce) 8 slices fresh ginger 2 1-inch pieces of kombu (sea vegetable) 1/4 tsp. sea salt 2 cloves garlic, sliced 6 cups water Zest of 1/2 an orange For the Tempeh: 2 8-oz. pkgs. tempeh 1 tsp. sea salt 1/2 tsp. ground black pepper 1/2 cup unbleached flour … Read more »
2 small eggplants 1 tsp. salt 3 Tbsp. olive oil 1/2 tsp. hot sauce 1 clove garlic, minced 1 Tbsp. balsamic vinegar 1 tsp. minced fresh parsley 1/3 tsp. dried rosemary Salt and pepper to taste • Remove the stem ends from the eggplants and cut off enough of the skin to square the sides. … Read more »
4 Tbsp. extra virgin olive oil 2 cloves garlic, crushed 1 Tbsp. dried shallots 1 cup onions, chopped into long strips 2 cups bell peppers (green, red, and yellow), chopped into long strips 1 cup French beans, boiled and chopped into long strips 1 Tbsp. oregano, fresh or dried Salt, to taste 1 Tbsp. lemon … Read more »
1 lb. extra firm tofu, drained 3 Tbsp. olive oil 1 1/2 tsp. cayenne pepper 1 1/2 tsp. chipotle pepper 1/2 tsp. cumin 1/2 tsp. salt 1 bell pepper, sliced 1 small onion, sliced 1 head of romaine lettuce, washed and chopped 1 cup guacamole Salsa (optional) •Pat the block of tofu dry and then … Read more »
1/4 cup olive oil 2 lb. onions, thinly sliced 2 tsp. brown sugar 1/4 tsp. salt 3 cups sauerkraut 2 cloves garlic, crushed Pepper, to taste 2 bay leaves 1 lb. seitan, diced 4 red potatoes, quartered 2 carrots, cut into 1/2-inch rounds 1 12-oz. bottle dark beer Parsley, for garnish •Preheat the oven to … Read more »
3 Tbsp. oil 1 1/2 lbs. potatoes, diced 2 1/2 cups cauliflower florets 1 white onion, sliced 3 garlic cloves, crushed 1 Tbsp. curry powder 1 Tbsp. ginger 4 oz. dry lentils 14.4-oz. can chopped tomatoes 1 1/4 cups vegetable stock 2 Tbsp. malt vinegar 2 Tbsp. chutney Salt and pepper, to taste • Warm … Read more »
4 sheets rice paper Water sufficient to dampen the rice paper 2-3 torn lettuce leaves Small bunch of Thai basil 1 cup bean sprouts Bunch of coriander sprigs 1 cucumber, sliced into 8 2 x 1/2-inch pieces 2 spring onions, sliced into 8 2-inch pieces 1 carrot, sliced into 8 2-inch strips 1 cup boiled … Read more »
1 large eggplant 1/4 cup tahini 2 cloves garlic, minced 2 – 3 Tbsp. fresh lemon juice Salt, to taste 1 Tbsp. chopped fresh parsley 1 Tbsp. olive oil •Preheat the oven to 400°F. Place the eggplant directly on the rack and bake for 45 minutes to one hour, until soft. Remove from the oven … Read more »
For the Barbecue Sauce: 1/4 cup vegetable oil 3/4 lb. onion, diced 2 tsp. chopped garlic 1/2 tsp. chili powder 1/2 tsp. coriander powder 1/2 tsp. onion powder 1/2 tsp. curry powder 1/2 tsp. ground cumin 1/2 tsp. ground thyme 2 tsp. strong Dijon mustard 1 Tbsp. vegan Worcestershire sauce 2 Tbsp. molasses 2 Tbsp. … Read more »
For the Chutney: 3 Tbsp. peanut oil 3 oz. minced red onions 1 tsp. minced fresh garlic 1 tsp. minced fresh ginger 1 Tbsp. chopped fresh cilantro 2 lb. finely chopped fresh pineapple 3/4 cup rice vinegar 1/2 cup orange juice 1/4 cup brown sugar 1/4 tsp. ground cardamom 1/4 tsp. crushed red pepper For … Read more »
For the Stroganoff: 1/3 lb. Earth Balance margarine 2/3 cup all-purpose flour 1/2 cup vegetable oil 5 lbs. prepared seitan, drained and cut into 1-inch cubes 1 1/2 lbs. onion, chopped 3 lbs. white mushrooms, sliced 1 1/2 Tbsp. chopped garlic 3 1/2 qts. vegetable stock 3 bay leaves 1 Tbsp. dried thyme 2 Tbsp. … Read more »
1 lb. fresh asparagus, trimmed 2 Tbsp. olive oil Salt, to taste • Preheat the grill to medium heat. • Coat the asparagus with the olive oil by tossing or brushing, then sprinkle with salt. • Place on the grill and cook for 4 to 5 minutes, turning every minute or so. • Serve immediately.
1/4 cup plus 2 Tbsp. soy sauce 1 Tbsp. Dijon mustard 2 tsp. sesame oil 2 tsp. white wine vinegar 2 Tbsp. minced chives 12 stalks asparagus 1/2 cup toasted sesame seeds (plain seeds can be toasted in a dry skillet over low heat until lightly browned and aromatic; watch closely to avoid burning) 1 … Read more »
36 red bell peppers 8 cups toasted almonds 1 1/2 cups garlic cloves 1 cup balsamic vinegar 1/2 cup chopped chipotles 4 cups organic canola oil, plus extra for coating the baking trays 4 cups organic olive oil 4 plastic spoonfuls salt • Coat 1 1/2 to 2 large baking trays with canola oil. Place … Read more »
1 1/4 cups all-purpose flour 2 tsp. baking powder 2 Tbsp. nutritional yeast 1 1/2 tsp. Italian seasoning Pinch of salt 1/4 cup cold margarine 2/3 cup soy milk 1 Tbsp. melted margarine 1 Tbsp. garlic salt • Preheat the oven to 425°F. • In a large bowl, combine the flour, baking powder, nutritional yeast, … Read more »
1/2 lb. tofu 4 Tbsp. red miso 3 lemons, juiced 2 cloves garlic 4 tsp. nutritional yeast 1 1/4 cups olive oil Tabasco sauce, to taste 1 Tbsp. soy sauce 3 tsp. red wine vinegar • In a blender, combine all the ingredients until smooth. • Serve immediately. Makes 2 cups
1 large sweet potato, cut into 2-inch cubes 1 large carrot, cut into 2-inch pieces 1 large parsnip, cut into 2-inch pieces 1 Tbsp. canola oil Dash of sea salt 1-2 cups vanilla rice milk 1 tsp. sweet white miso, dissolved in 1/4 cup rice milk Freshly chopped scallions for garnish • Preheat the oven … Read more »
2 Tbsp. olive oil 1/4 cup flour Dry seasonings (such as salt, seasoned salt, pepper, dried herbs, or spices), to taste 4 large Portobello mushroom caps, quartered 2 medium onions, quartered 3 carrots, cut into 2-inch pieces 3 medium potatoes, scrubbed and quartered 2 bay leaves 2 sprigs of fresh rosemary 1/2 cup dry red … Read more »
For the Mushroom Mixture: 2 shallots, finely chopped 2 Tbsp. nonhydrogenated vegan margarine (try Earth Balance brand) 2 garlic cloves, finely minced 2 cups finely chopped button mushrooms 1/4 cup Madeira wine 2 tsp. finely chopped parsley 1 tsp. minced fresh thyme Salt and pepper, to taste For the ‘Beef’ Wellington: 1 puff pastry sheet … Read more »
2 Tbsp. vegetable oil or water 2-3 large onions, sliced 1/4 cup unbleached all-purpose flour 4 cups water 1/4 cup soy sauce or tamari 4 slices French bread, toasted, or croutons • Heat the oil or water in a large saucepan over medium heat. • Add the onions and cook for 2 minutes. Add the … Read more »
1/2 lb. oyster mushrooms 2-3 Tbsp. olive or sunflower oil 1/2 lb. portobello mushrooms, sliced 1/4 tsp. sea salt 1 cup Simple Deglaze (see recipe) 1/4 cup sake (rice wine) 8 cups mixed baby lettuce greens 4 Tbsp. Basic Balsamic Vinaigrette (see recipe) 4 Tbsp. chopped fresh parsley Simple Deglaze 2/3 cup water 1/3 cup … Read more »
