4 leeks, cleaned and sliced 4 slices white bread, cubed 1/4 cup soy milk 1 onion, finely chopped 3 Tbsp. extra virgin olive oil 2-4 Tbsp. flour Salt and pepper, to taste Vegetable oil for frying • Cook the leeks in boiling salted water until tender. • Meanwhile, soak the bread in the soy milk … Read more »
1/2 green pepper, diced 4 green onions, diced 1/8 cup green or black olives, diced 1 habañero pepper, finely diced 1 Tbsp. vegetable oil 1 lb. tofu cut into 1/2-inch cubes 2 Tbsp. tamari (or soy sauce) 2-3 cups cooked rice 4 tortillas • Sauté the vegetables in the oil in a large frying pan. … Read more »
3 cups dried, mixed beans 8 cups water (approximately) 1 medium onion, peeled 8 garlic cloves 2 carrots 1/2 tsp. fennel seed 2/3 cup shredded, unsweetened coconut 1 6-oz. can tomato paste 1 tsp. cumin 2 tsp. ground coriander seed 1/2 tsp. fenugreek 1/2 tsp. ground mustard seed 1/2 tsp. cinnamon 1 tsp. ginger 1/2 … Read more »
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1/2 cup chopped walnuts 1 Tbsp. margarine 1 onion, chopped 1/2 tsp. minced garlic 1 cup uncooked instant brown rice 1 cup vegetable broth Florets from 1 broccoli stalk 1/2 tsp. salt, to taste 1/8 tsp. ground black pepper, to taste 1 cup cheddar soy cheese • Preheat the oven to 350ºF. • Place the … Read more »
2 8-oz. packages bean curd stick (available at most Asian markets; be sure to ask for bean curd stick, rather than bean curd sheets) 2 Tbsp. warm melted margarine 1/4 cup peanut butter (or more, to taste) 2 Tbsp. miso 1/4 cup nutritional yeast 2 tsp. paprika 2 cups barbecue sauce • Soak the bean … Read more »
1 Tbsp. olive oil 1 large onion, diced 1 medium-size green bell pepper, seeded and diced 1/2 cup chopped celery 2 garlic cloves, minced 6 cups vegetable stock or water 1 14.5-oz. can diced tomatoes with their juices 1 1/2 cups sliced or frozen okra 1 small zucchini, ends trimmed and sliced 1 tsp. dried … Read more »
1 celery stalk, chopped 1 medium carrot, chopped 1 medium white onion, chopped 3 Tbsp. vegan margarine 1/4 cup chopped fresh parsley 1/4 tsp. ground cloves 1 bay leaf 6 cups roasted vegetable broth 12 oz. chestnuts, roasted and peeled 1/4 cup plain soy milk 1/4 tsp. black pepper Salt, to taste • Process the … Read more »
4 small red bell peppers 2 large Yukon Gold or other all-purpose potatoes Olive oil Salt and freshly ground black pepper, to taste 1/4 cup Basil Pesto (see recipe below), thinned with a little olive oil Fresh basil leaves for garnish • Roast the peppers over an open flame or under the broiler, turning often, … Read more »
4 cups soy milk 1 oz. instant vanilla pudding powder 1 cup nondairy whipping cream (try Rich’s brand) 1 tsp. vanilla extract 1/4 tsp. salt 1/4 tsp. ground nutmeg 1/4 tsp. cinnamon • In a medium-size bowl, combine 2 cups of the soy milk and the instant pudding. Stir well until thickened. • Add the … Read more »
1 green pepper 1 tomato 1 onion 1 pkg. vegetarian ground round 1 cup water 3/4 cup nutritional yeast flakes 1 tsp. tamari or low-salt soy sauce 1 Tbsp. corn starch • Finely dice the green pepper, tomato, and onion and steam fry them in a small amount of water. Add the veggie ground round … Read more »
1 lb. green beans, trimmed 1/4 cup packed parsley 1/4 cup pineapple mint leaves 3 Tbsp. lemon juice 1 1/2 tsp. sea salt Black pepper, to taste 1 Tbsp. extra-virgin olive oil • Cook the beans in boiling salted water until tender but still crisp. Drain and rinse briefly under cold water. • In a … Read more »
1 bagel 1 small can tomato sauce Hot sauce, to taste Garlic salt, to taste Shredded vegan mozzarella “cheese” Veggies (optional) • Slice the bagel in half and spread the desired amount of sauce on each piece. • Add a few drops of hot sauce to the tomato sauce and sprinkle with garlic salt. • … Read more »
20-oz. can sliced pineapple in juice 1/4 cup soy sauce 2 Tbsp. chopped green onion 1/2 tsp. ground ginger 1/2 tsp. garlic powder 2 lbs. veggie chicken (try Morningstar Farms Chik’n Strips) • Preheat the oven to 375°F. • Drain the pineapple, reserving 1/4 cup of the juice. Set aside. • In a roasting pan, … Read more »
1 lb. extra-firm tofu, cut into 1-inch cubes 1 bottle barbecue sauce 1 small red onion, cut into 1-inch chunks, layers separated 1 green bell pepper, seeded and cut into bite-sized chunks 1 red bell pepper, seeded and cut into bite-sized chunks 1/2 lb. crimini or button mushrooms, stems removed 1 basket cherry tomatoes, stems … Read more »
For the French Dressing: 2 Tbsp. white vinegar 1 Tbsp. vegetable oil 2 tsp. sugar Salt and pepper, to taste • Place all the ingredients in a bottle and shake vigorously to mix. For the Salad: 2 Tbsp. vegan mayonnaise 1/3 cup cabbage, finely julienned (about 1 inch long) 1/3 cup carrots, finely julienned (about … Read more »
3 lbs. Yukon Gold potatoes, peeled Sea salt and freshly ground black pepper, to taste 2 celery stalks, finely diced 1 cup vegan mayonnaise (try Vegenaise) 1 small red onion, finely chopped 1/4 cup chopped fresh dill 1 1/2 Tbsp. cider vinegar 1 Tbsp. lemon juice 1-2 Tbsp. Dijon mustard • Place the potatoes in … Read more »
1 lb. ground meat alternative 11/4 cups silken tofu 1/4 cup chopped peanuts 1/2 tsp. minced fresh ginger 1 tsp. minced fresh cilantro Salt to taste 1/4 tsp. cayenne 1 cup chopped onions 2 Tbsp. vegetable oil 1 tsp. ground cinnamon 1/2 tsp. ground cardamom 2 cloves garlic, minced 1/4 tsp. ground turmeric 1/4 tsp. … Read more »
For the Marinade: 2 cups extra-virgin olive oil 1 cup tamari soy sauce 1/2 cup Dijon mustard 10 garlic cloves 1 Tbsp. ground black pepper 1 Tbsp. fresh lemon juice For the Seitan: 1 lb. seitan, cut or shredded into large chunks or 1 box chicken-style White Wave Wheat Meat, available at health food stores … Read more »
8 cups organic pinto beans, checked for rocks and rinsed in cold water 16 large whole cloves of garlic 2 Tbsp. salt or more to taste • Put the beans in a large stock pot with garlic and fill with purified water 3 to 4 inches above the level of the beans. Bring to a … Read more »
1 Tbsp. olive oil 1 medium onion, chopped 2 16-oz. cans black-eyed peas, rinsed and drained 3 cups cooked long-grain white rice 1 1/2 cups cooked collard greens, chopped 1/2 tsp. sea salt 1/8 tsp. pepper • Heat the oil in a large skillet over medium-high heat. Add the onion and sauté for 5 minutes … 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 »
2 qts. vegetable stock 1 Tbsp. olive oil ½ medium yellow onion, diced 1 Tbsp. chopped garlic 1 lb. arborio rice 1 oz. white wine 1/8 bunch Italian parsley, chopped 1/8 bunch thyme, chopped 1/8 bunch rosemary, chopped 1 Tbsp. salt 1 tsp. black pepper ½ cup soy Parmesan cheese 6 oz. soy gorgonzola-style cheese … Read more »
For Muffins: Canola oil for the muffin tins Maple-Pecan Streusel (recipe follows) 1 cup all-purpose flour 1 cup cake flour 3 Tbsp. maple sugar 1 tsp. baking powder 1/2 tsp. ground allspice 1/4 tsp. ground ginger 1/4 tsp. ground cardamom 1/4 tsp. salt 3/4 cup vanilla soy milk 3/4 cup maple syrup, plus 2 tablespoons … Read more »
1/3 cup champagne vinegar 1 Tbsp. orange juice 1 Tbsp. agave 2 Tbsp. canola oil Salt and pepper, to taste •In a small bowl, whisk together the vinegar, orange juice, and agave, and then slowly whisk in the oil. Season with salt and pepper. •If doubling or tripling the recipe, you can use a blender: … Read more »
6 Tbsp. vegan margarine (try Earth Balance) 1 pkg. Morning Star Farms Steak Strips 1/3 cup shallots, chopped 1/4 lb. cremini mushrooms, sliced 1/4 lb. shiitake mushrooms, sliced 1/2 tsp. dry tarragon or 2 tsp. chopped fresh tarragon Salt and pepper, to taste 1/4 cup dry white wine 1/4 cup faux beef stock (try Better … Read more »
