4 large baking potatoes 2 cloves garlic, minced 2 Tbsp. olive oil Salt and pepper, to taste Paprika • Bake the potatoes at 400°F for 1 hour. Allow them to cool slightly. • Slowly sauté garlic in olive oil over low heat until soft and browned. Set aside. • Split open the potatoes and scoop … Read more »
For the Brussels Sprouts: 2 cups halved Brussels sprouts 1-2 Tbsp. grapeseed oil Salt and pepper, to taste • Lightly coat the Brussels sprouts with the grapeseed oil. Season with the salt and pepper. • Place cut-side down in a large pan over medium-high heat and cook until lightly browned. Flip and leave in the … Read more »
3 1/2 cups unbleached all-purpose flour 1 cup water 1 cup active sourdough culture 2 tsp. sea salt •Combine all the ingredients in a large mixing bowl to form a firm ball. Knead for 5 minutes. Cover and let rise for at least 5 hours at room temperature. •Remove the dough from the bowl, punch … Read more »
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1 lb. green beans, washed, trimmed, and halved 1 Tbsp. vegetable oil 1/4 onion, thinly sliced 5 shiitake mushrooms, thinly sliced 1/2 tsp. sesame oil 1/2 tsp. crushed red pepper flakes 1 Tbsp. toasted sesame seeds Salt and pepper, to taste • Steam the green beans for 2 to 3 minutes, or until just tender. … Read more »
6 Tbsp. water 2 Tbsp. ground flax seed 1 cup all-purpose flour 1 cup cornmeal 1/4 cup sugar 4 tsp. baking powder 3/4 tsp. salt 1 cup plain soy milk 1/4 cup canola oil Walnut halves, optional • Preheat the oven to 425ºF. Lightly oil an 8-inch square baking dish. • Bring the water to … Read more »
1/2 cup sun-dried tomatoes (not packed in oil) 1 cup water 2 plum tomatoes, quartered 1/4 cup coarsely chopped onion 1/4 cup lightly packed fresh basil leaves 2 Tbsp. extra-virgin olive oil 3 garlic cloves 3/4 tsp. sea salt 1/4 tsp. freshly ground black pepper 1/8 tsp. dried crushed red pepper • Place the sun-dried … Read more »
1 lb. fresh green beans, stems trimmed 1 shallot, finely chopped 1 handful fresh cilantro, leaves chopped (or parsley) 1 tsp. finely chopped garlic 1 banana pepper, chopped 3 Tbsp. sugar 3 Tbsp. minced ginger 2 Tbsp. tamari 3 Tbsp. lime juice 3 Tbsp. water 1 tsp. sesame oil • Fill a large pot with … Read more »
2 large onions 3 to 4 cloves garlic, minced 1/4 cup olive oil 1/2 tsp. ginger 1/2 tsp. ground coriander seed 1/4 tsp. ground cloves 1/4 tsp. freshly ground black pepper 2 cups long-grain white rice 3 cups puréed tomatoes 2 tsp. salt 1 1/2 cups boiling water • Peel and coarsely chop the onions, … Read more »
2 Tbsp. olive oil infused with garlic and chilies 1 faux-fish steak, coarsely chopped (optional) 1 eggplant 1/2 cup water 5 tomatoes, diced 14-oz. can diced tomatoes 14 oz. tomato sauce 1/4 cup olive oil 3 Tbsp. capers 1/2 cup olives, pitted and coarsely chopped 8 garlic cloves, minced 1 Tbsp. fresh parsley, chopped Red … Read more »
4 vegetarian hot dogs (such as Lightlife Smart Dogs or Yves Veggie Cuisine Veggie Dogs) 4 hot dog buns 1 cup prepared vegetarian chili Mustard Minced sweet onions • Cook the hot dogs according to the package directions. • Place in the hot dog buns, then pile on the chili, mustard, and minced onions. • … Read more »
1 cup dry “beef”-style textured vegetable protein (TVP) chunks 7/8 cup boiling water 1 tsp. lemon juice 1 medium onion, chopped 1 clove garlic, minced 1 Tbsp. oil 4 cups water 1 14-oz. can tomatoes 1 tsp. vegetarian Worcestershire sauce (available in health food stores) 2 small bay leaves 2 tsp. salt 1/2 tsp. pepper … Read more »
4 cups vegetable broth 1 Tbsp. margarine 2 cups apple cider 1/3 cup flour 1/2 tsp. dried sage Salt and pepper, to taste • In a saucepan over medium heat, bring the broth and margarine to a boil. Add the cider and reduce the heat to low, simmering until reduced by half. • In a … Read more »
3 medium potatoes, roughly chopped 1 small onion, chopped 3 small carrots, chopped 1/2 cup spinach, chopped 1 stalk celery, chopped 1 large tomato, chopped 2 Tbsp. olive oil 1 15-oz. can of lentils, mashed 1/2 tsp. dried basil 1/2 tsp. salt 1 Tbsp. soy sauce 1/4 cup soy milk 1 Tbsp. margarine Salt, to … Read more »
1 large onion, chopped 2 red peppers, chopped 1 green pepper, chopped 3 garlic cloves, chopped 4 Tbsp. olive oil Cumin, to taste Coriander, to taste Cayenne pepper, to taste 2 qts. cooked chickpeas in liquid 3 cups canned chopped tomatoes 1 cup coconut milk 1 cup good-quality peanut butter 1/4 cup lime juice 1 … Read more »
2-3 potatoes, peeled and diced (about 4 cups) 8 cups water 2-3 leeks (white part only) 1/4 lb. mushrooms, diced 2 Tbsp. dairy-free margarine 1/4 cup water 1 12.3-oz. pkg. firm or extra-firm silken tofu (1 1/2 cups) 1 1/2-2 Tbsp. dry vegetable-broth powder, to taste Salt and pepper, to taste • In a large … Read more »
3 1/2 cups water 1/2 cup coarse polenta 1/2 cup fine cornmeal 1 cup cooked corn 1 carrot, peeled and grated 2 Tbsp. olive oil Salt and pepper, to taste • In a medium saucepan, bring the water to a boil over high heat. Stir in the polenta and cornmeal, reduce the temperature to low, … Read more »
15 oz. extra-firm tofu Vegetable oil for sautéing the tofu Soy sauce, to taste 1 Tbsp. vegetable oil 1/2 medium red onion, diced 1/2 small bell pepper, diced 1/2 small zucchini, halved lengthwise and then sliced 1/2 small yellow squash, halved lengthwise and then sliced 6 medium button mushrooms, sliced 1/2 cup blanched broccoli florets … Read more »
3 cups tawny port 1 1/2 cups sugar (try Florida Crystals) 1 vanilla bean, split and scraped 1 (3-inch) cinnamon stick 1 (3-inch) strip orange peel 8 whole black peppercorns 12 black mission figs, ripe yet firm •Combine the port sugar, vanilla pods and seeds, cinnamon, orange peel, and peppercorns in a large saucepan. Bring … Read more »
Extra-virgin olive oil sufficient for coating the foil and drizzling on the potatoes 8-10 baby red potatoes, scrubbed and quartered 1 sweet onion, sliced 1 Tbsp. minced garlic Salt and pepper, to taste • Stack 2 approximately 2-foot-long pieces of aluminum foil on top of each other. • Spread a layer of olive oil in … Read more »
12 oz. dried spaghetti 1/3 cup virgin olive oil 2 garlic cloves, finely chopped 2 Tbsp. capers, drained and rinsed, caperberries are optional 12 Kalamata olives, pitted and chopped Freshly squeezed juice of 1/2 unwaxed lemon 1/2 cup chopped flat-leaf parsley Sea salt and freshly ground black pepper to taste • Bring a large saucepan … Read more »
7 sun-dried tomato halves 1 clove garlic, coarsely chopped 1 15-oz. (425g) can white beans 1 Tbsp. paprika 1 Tbsp. minced fresh sage leaves 1 Tbsp. olive oil Salt and cayenne pepper, to taste Thick toasted slices of Italian bread Fresh sage leaves • Place the tomato halves in a bowl, cover with boiling water … Read more »
4 bell peppers (use a combination of colors) 1/2 tsp. minced fresh garlic 1 zucchini, diced 1 Tbsp. olive oil 2 medium tomatoes, diced 1 tsp. salt 1/2 tsp. pepper 1 1-lb. package pre-cooked polenta Paprika • Preheat the oven to 375 degrees F. Cut the tops off the peppers and scoop out the insides. … Read more »
1 tsp. extra virgin olive oil 1 small red onion, sliced thinly 3 Tbsp. Earth Balance 4 ciabatta rolls, cut in half Vegan mozzarella (try Sheese brand) 4 roasted red peppers •In a sauté pan, heat the olive oil over medium heat. Sauté the onions until translucent. Remove from the heat. •Heat a grill pan … Read more »
1 lb. firm tofu 1/2 tsp. salt 2-3 Tbsp. nutritional yeast 1 tsp. thyme 1 tsp. basil 2 1/2-3 cups tomato sauce 1 1/2 cups cauliflower pieces 1 onion 3 Tbsp. canola oil 3/4-1 lb. mushrooms 9 or more lasagna noodles 1 bunch Swiss chard (or spinach) • Preheat the oven to 375°F. • Mash … Read more »
1 lb. cabbage, chopped coarsely 2 medium onions, chopped coarsely 1 garlic clove, chopped 2 cups water Salt, to taste Freshly ground pepper Chopped coriander Dash Tabasco sauce • Boil the cabbage, onions, and garlic together in the water until tender. • Cool and transfer to a blender. Blend until smooth. • Strain into a … Read more »
