4 Tbsp. vegetable oil 5 eggplants, sliced lengthwise into 1/4-inch slices 1 1/2 cup flour 2 cups marinara sauce 1 lb. shredded vegan mozzarella cheese • Heat the oil in a large skillet over medium heat. Dredge the eggplant slices in the flour, then fry in the oil until golden brown. Drain on paper towels. … Read more »
1 1/4 cups boiling water 2 1/2 cups textured vegetable protein (TVP) 9-10 garlic cloves, peeled 1/2 cup chopped onion 1 lb. firm tofu 2 cups fresh spinach, packed 1 cup shredded carrot 1 cup soy sauce 3 Tbsp. nutritional yeast 1/4 tsp salt • In a medium bowl, pour the boiling water over the … Read more »
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2 gal. water 1 lb. package rice sticks (available at Asian markets) 4 Tbsp. canola oil 8 oz. faux “shrimp” and 8 oz. diced faux “chicken” or 1 lb. extra firm tofu pressed dry, diced 1 Tbsp. garlic, chopped 1 cup cabbage, julienned 1/2 cup carrots, julienned 2 medium tomatoes, diced 1 cup Singapore Sauce … Read more »
1 Tbsp. olive oil 1/4 white onion, diced 2 cloves garlic, minced 1/2 cup white wine 1/2 cup water (or more, if desired) 1 Tbsp. vegan margarine 1 Tbsp. flour 1/2 tsp. salt 1/2 tsp. pepper 1/2 cup cooked spinach 4 cups pasta, cooked •In a medium sauce pan over low heat, add the olive … Read more »
2 ripe avocados 3 cups soy milk 1 4-oz. can or jar of green chilies 1 medium-sized onion, chopped Salt and pepper, to taste 2 Tbsp. lemon juice 2 Tbsp. dry sherry Chopped chilies or fresh parsley, for garnish • Cut the avocados in half and remove the pits. Scoop out the pulp and purée … Read more »
2 Tbsp. soy sauce 2 tsp. Dijon mustard 2 tsp. sesame oil 2 tsp. white wine vinegar 2 Tbsp. minced chives 12 stalks of asparagus 2 Tbsp. toasted sesame seeds • In a small bowl, whisk together the soy sauce, mustard, sesame oil, vinegar, and chives to form a vinaigrette. • Steam the asparagus until … Read more »
1 1/2 cups green beans, trimmed and chopped into 1/4-inch pieces 2 cups cooked quinoa 1/2 cup chopped toasted pecans 1/2 cup chopped parsley 2 scallions, chopped 2 Tbsp. fresh mint, choppd 3 Tbsp. extra-virgin olive oil 1 1/2 Tbsp. lemon juice 1 garlic clove, minced Salt and black pepper, to taste • Cook the … Read more »
1/2 lb. firm tofu, mashed well 1 medium onion, chopped very fine 2 Tbsp. wheat germ 2 Tbsp. unbleached all purpose flour 2 Tbsp. garlic powder 2 Tbsp. soy sauce Pepper, to taste Oil for frying • Mix all the ingredients except oil in a bowl and form into patties. • Heat some oil in … Read more »
1 onion, chopped 1 12-oz. pkg. frozen veggie burger crumbles 1 Tbsp. minced garlic 1 cup tomato sauce 1 cup water 2 Tbsp. red wine vinegar 2 Tbsp. chili powder 1/2 tsp. cumin 1/2 tsp. ground cinnamon 1/2 tsp. paprika 1/2 tsp. ground allspice 1 Tbsp. light brown sugar 1 Tbsp. unsweetened cocoa powder 1 … Read more »
12 oz. package faux ham or Canadian bacon deli slices, cut into matchstick-sized pieces (try Yves brand—www.yves.com) 1/4 cup soy sauce 2 Tbsp. sweet Marsala wine 2 tsp. sugar 1 Tbsp. toasted sesame oil Salt and freshly ground black pepper, to taste 2 Tbsp. peanut oil 1/4 cup fresh ginger, cut into slivers 8 green … Read more »
2 1/2 cups vegetable broth or water 1 lb. fresh asparagus, cut into 1/2-inch pieces 1 large potato, thinly sliced 1/2 medium-sized onion, chopped 1/2 cup celery, chopped 2 Tbsp. unbleached all-purpose flour 2 cups soy milk 1/4 tsp. salt 1/4 tsp. pepper 1/4 tsp. dried tarragon • In a large saucepan over medium heat, … Read more »
16-oz. bag edamame beans 4 large garlic cloves 1 1/4 tsp. sea salt 1/2 tsp. ground coriander 1/2 tsp. red pepper flakes (or more, to taste) 1/4 tsp. ground cumin 6 Tbsp. extra-virgin olive oil 1/4 cup fresh lime juice 1/4 cup chopped fresh cilantro, plus a few sprigs for garnish • Boil the edamame … Read more »
6 lbs. firm tofu For the Cornbread Stuffing: 1 cup diced onion 1 cup diced celery 1 Tbsp. sesame oil 1/2 tsp. sage 1/2 tsp. thyme 1 tsp. parsley Salt and pepper to taste 3 cups cubed whole wheat bread 2 cups cubed corn bread 1/2 cup vegetable broth 1/2 cup walnuts or pecans (optional) … Read more »
1 lb. fresh asparagus, tough stems removed 1 red onion, chopped into bite-sized pieces 1 large red bell pepper, chopped into bite-sized pieces 2 cups button mushrooms, cleaned and tough stems removed 1 tsp. garlic powder or granules 1 tsp. mixed Italian herbs 1 tsp. chili powder 1/4 tsp. salt 1/4 tsp. black pepper 8-12 … Read more »
1 Tbsp. olive oil 3/4 cup chopped leek, or about 1 medium, white and pale green parts only 1 tsp. coriander seeds 1 1/4 lbs. yellow crookneck squash, coarsely chopped Salt and pepper, to taste 14 oz. vegetable broth Dash of liquid smoke 1/2 tsp. finely grated lemon peel •Heat the oil in a heavy … Read more »
1 lb. seitan, cut into medium-sized cubes 1/4 cup soy sauce 2 Tbsp. vegetable oil 1 medium-sized red onion, diced 2 cloves garlic, minced 1/2 green bell pepper, seeded and cut into strips 1/2 red bell pepper, seeded and cut into strips 1/4 tsp. crushed dried chili 1 carrot, cut into half-inch cubes 1 medium … Read more »
3 Tbsp. vegan margarine 3 large leeks, cleaned and thinly sliced 2 1/4 cups water 2 cups vegetable broth 1 bay leaf 1 cup polenta or coarse cornmeal Salt and pepper, to taste • Melt 2 Tbsp. of the margarine in a large saucepan over medium heat. Stir in the leeks. Cook, covered, for 10 … Read more »
2 mangoes 1 tsp. lime juice 1/2 tsp. grated ginger 1 tsp. chipotle powder 2 cups water 3 sprigs mint, preferably double mint • Peel the mangoes and strip the fruity flesh from the seed. Place all the ingredients in a blender and blend until smooth. • The soup is a beautiful yellow color, so … Read more »
For the Soup: 3 slices day-old white bread, crusts removed, cubed 1 cup cold water 3 garlic cloves, peeled and chopped 1 green pepper, cored, seeded, and cut into chunks 4-8 ripe red tomatoes, peeled and seeded* 6 Tbsp. white wine vinegar 5 Tbsp. extra-virgin olive oil Sea salt, to taste Black pepper, to taste … Read more »
1 1/2 Tbsp. safflower oil 1 medium onion, minced 1 green bell pepper, chopped 1/2 cup chopped celery 1 tsp. minced fresh garlic 2 tsp. filé powder 3/4 tsp. salt 1/4 tsp. cayenne 1 tsp. Tabasco sauce 1/4 tsp. dried thyme 3 cups canned tomatoes, drained 8 oz. soy sausage links, cut into 1-inch pieces … Read more »
1 15-oz. can black-eyed peas, drained 2 cups cooked brown rice 2 green onions, sliced 1 celery stalk, sliced 2 small tomatoes, diced 1 Tbsp. finely chopped fresh parsley 2 Tbsp. olive oil 1/4 cup lemon juice 1/2 tsp. salt 2 garlic cloves, crushed • In a large bowl, combine the peas, rice, green onions, … Read more »
1 cup cooked sweet potatoes 1 cup flour 1 Tbsp. baking powder 1/4 tsp. baking soda 1 tsp. salt 4 Tbsp. vegetable oil 1/4 cup toasted sunflower seeds • Mash the sweet potatoes well in a large bowl. Add the dry ingredients and the oil. Mix well. Add the seeds. • Using your hands, form … Read more »
