1/2-1 cup olive oil 5 baking potatoes, peeled and cut into 1/8-inch slices 3 celery roots, roots removed, peeled and cut into 1/4-inch rounds Salt and freshly ground pepper, for seasoning 10 shallots, peeled and sliced 1 pint herbed bread crumbs 2 lbs. string beans, trimmed and blanched For the Herbed Bread Crumbs: 1- 1/2 … Read more »
8 oz. linguine noodles 3/4 lb. asparagus, cut diagonally into 1 1/2-inch pieces 1/2 cup orange juice 2 Tbsp. soy sauce 1 Tbsp. sesame oil 2 tsp. vinegar 1 tsp. minced roasted garlic 1 tsp. grated, fresh ginger root 1 tsp. grated orange peel 1/4 tsp. brown sugar Dash hot pepper sauce, or to taste … Read more »
1 fresh fennel bulb, trimmed 10 cups water 2 leeks, sliced down the center and well rinsed 1 1/2 cups peeled, coarsely chopped carrots 4 cups coarsely chopped potatoes 1/2 tsp. dried thyme 1/2 tsp. fennel seeds 1 1/2 tsp. salt (or more, to taste) 2 Tbsp. olive oil 2 cups spinach, rinsed and stemmed … Read more »
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1 block firm tofu, drained, rinsed, and patted dry 1/4 cup creamy peanut butter 1/4 cup thinly sliced scallions 2 Tbsp. soy sauce 2 Tbsp. freshly grated ginger 2 tsp. agave syrup 1 garlic clove, pressed Sriracha sauce, to taste • In a bowl, mash the tofu well. Add the peanut butter, stirring until mixed … Read more »
1 lb. firm tofu 3 Tbsp. nutritional yeast 2 tsp. flour 1 Tsp. garlic salt 1 tsp. pepper 1 tsp. paprika 1-2 Tbsp. oil • Cut the tofu into 1-inch cubes. Do not pat dry. • Combine the nutritional yeast, flour, garlic salt, pepper and paprika in a container with a lid. Add the tofu. … Read more »
For the Tempeh: 1 lb. tempeh, cut into 4 portions 2 1/2 cups vegetable stock 3/4 cup wheat-free tamari 1/4 cup rice vinegar 2 bay leaves 2 Tbsp. finely chopped fresh rosemary 3 garlic cloves, minced • Bring a medium pot of water to a boil and drop in the tempeh. Cook for about 10 … Read more »
1 1/2 lbs. baby potatoes 1 tsp. salt 1/3 tsp. turmeric powder 1 Tbsp. poppy seeds 10-12 cashews, broken into pieces 1 clove garlic, chopped 1 Tbsp. ginger, grated 1 tsp. cumin seeds 2 tsp. coriander seeds 3 cloves 2 cardamom 1-inch cinnamon stick 4-5 black pepper seeds 3 Tbsp. oil 3 medium onions, chopped … Read more »
5 Tbsp. margarine 1 large onion, finely diced 2 garlic cloves, minced 2 stalks celery, finely diced 2 Tbsp. flour 1 Tbsp. tomato sauce 4 cups vegetable or faux chicken broth 1 head cabbage, shredded 2 large baking potatoes, peeled and diced 2 carrots, finely chopped 1 bay leaf 2 Tbsp. white wine vinegar Salt … Read more »
4 Tbsp. olive oil 1 tsp. red pepper flakes 4 garlic cloves, crushed 1 lb. extra-firm tofu, cut into 1/2-inch cubes 1 1/2 tsp. vegan steak seasoning (try Montreal Steak Seasoning) 2 hearts romaine lettuce, chopped 3 Tbsp. capers Juice and zest of 1 lemon Salt and pepper, to taste 4 spinach tortilla wraps • … Read more »
2-3 cloves garlic, minced 1-1/2 cups white mushrooms, sliced 3 Tbsp. fresh parsley, minced 1/3 cup pearl onions 1-2 Tbsp. olive oil 1/2 cup vegetable or faux chicken broth 2-1/2 cups fresh French-cut green beans 1/3 cup white wine Salt and freshly cracked black pepper, to taste 1/2 cup slivered almonds, toasted • In a … Read more »
1 cup sugar 1/2 cup white vinegar 1/2 tsp. salt 1 Tbsp. Chinese-style chili garlic sauce (sambal) • Bring the sugar and vinegar to a boil in a small saucepan and cook until the sugar is dissolved. • Add the salt and simmer for 5 minutes. Stir in the chili sauce and remove from the … Read more »
6 Roma tomatoes, diced 1/2 onion, diced 1/2 jalapeño, minced 1 clove garlic, minced 1 1/2 tsp. apple cider vinegar 1/2 tsp. sugar 1/2 tsp. salt 2 tsp. cilantro Pepper, to taste •Combine all the ingredients, except the pepper, in a blender or food processor and pulse once or twice only. •Season with pepper. Makes … Read more »
3 Tbsp. plus 3 tsp. turbinado sugar 1 cup plus 1 1/2 Tbsp. low-sodium soy sauce 1 cup plus 2 Tbsp. mirin 3/8-inch piece fresh ginger, peeled and sliced 7 cloves garlic, peeled 1/2 tsp. whole black peppercorns 2 pkgs. tempeh, cut into thirds 3/4 cup roasted, unsalted peanuts 1/8 tsp. salt (plus more, to … Read more »
1 lb. vegetarian chicken, torn into small pieces (try Worthington Chickettes or Morningstar Farms Meal Starters Chick’n Strips) 3 Tbsp. canola oil, plus additional oil for frying the taquitos 1 medium onion, diced 2 medium Anaheim peppers 2 cloves garlic, minced 1 28-oz. can crushed tomatoes 2 Tbsp. chili powder 1 tsp. garlic powder 1 … Read more »
1 lb. green beans, rinsed and ends trimmed Boiling water sufficient to steam the green beans 2 tsp. toasted sesame oil 8 garlic cloves, finely minced 2 Tbsp. seasoned rice vinegar 2 Tbsp. soy sauce 1/4 tsp. dried red pepper flakes (optional) • Break the green beans into 1-inch pieces and steam over the boiling … Read more »
1 cup olive oil, plus more for brushing 4 garlic cloves, chopped 2 cups fresh tomatoes, chopped Salt, to taste 1 French baguette, cut into 16 slices, each 1/2″ thick Heat the broiler and warm 3/4 cup of the olive oil in a large skillet over medium heat. Add the garlic and stir until the … Read more »
For the Dressing: 1/4 cup olive oil 2 Tbsp. wine vinegar 1 tsp. salt 1 tsp. basil 1/2 tsp. black pepper 1/4 tsp. oregano For the Salad: 1 lb. tofu, cut into _-inch cubes 3 fresh tomatoes, cored and cut into wedges 3 cucumbers, thinly sliced 1/2 large red onion, chopped 1/2 cup Greek black … Read more »
1/2 lb. red potatoes, scrubbed and quartered 4 Tbsp. extra-virgin olive oil Sea salt, to taste Freshly ground black pepper, to taste Paprika, to taste 2 Tbsp. minced fresh rosemary 2 garlic cloves, sliced • Preheat the oven to 375°F. • Add the potatoes to a large pot and cover with cold salted water. Bring … Read more »
2 lbs. extra-firm tofu, pressed and diced 1 1/2 cups ketchup 3 Tbsp. brown sugar 1-2 Tbsp. soy sauce 1 Tbsp. cider vinegar 1 Tbsp. red pepper flakes 1/2 tsp. garlic powder Salt, to taste Black pepper, to taste • Combine all the ingredients in a slow cooker. Cover and cook on low for 4 … Read more »
1 large zucchini, slice about 1 inch thick and core. Blanch; arrange on a serving plate. For the Stuffing: 1-tsp. vegetable oil 1/2 tsp. minced garlic 1/2 tsp. minced ginger 1/3 cup textured soy protein 1/8 cup minced vegetarian ham 1/8 cup minced shitake mushroom 1/8 cup minced water chestnut 1/8 cup finely chopped snow … Read more »
2 cups flour 1 Tbsp. baking powder 1/2 tsp. salt 1/4 cup margarine 1 cup soy milk 1/2 cup vegan cheddar cheese 1 Tbsp. crushed dried rosemary 1 Tbsp. dried basil 1 Tbsp. sage 1 Tbsp. rubbed thyme • Preheat the oven to 375°F. • Put all the ingredients in a bowl and mix by … Read more »
12 sun-dried tomato halves 1 15-oz. can chickpeas, rinsed and drained 4 Tbsp. finely chopped green bell pepper 4 Tbsp. finely chopped red onion 4 Tbsp. vegan mayonnaise (try Nayonaise or Veganaise brand) 1 Tbsp. lemon juice 1/2 tsp. onion powder 1/4 tsp. garlic powder or 1 tsp. fresh garlic, minced 1/4 tsp. paprika 3 … Read more »
1 cup lime juice 2 cups pineapple, cubed 1 cup mandarin oranges (or 1 cup orange juice) 1/2 cup salsa 1 tsp. cayenne pepper 4 vegan chicken breasts (or 18 oz. seitan), cubed 8 skewers, soaked in water Cherry tomatoes 1 green pepper, seeded and cut into squares 1 tsp. oregano 1 tsp. pepper Salt, … Read more »
4 medium red tomatoes Salt and freshly ground black pepper, to taste 4 tsp. margarine, melted 3/4 cup breadcrumbs 1/4 cup soy parmesan “cheese” (try Soyco’s Soymage brand at www.galaxyfoods.com) 2 Tbsp. chives, chopped 1 tsp. dried basil • Preheat the oven to 350°F. • Cut the tomatoes in half and place them face up … Read more »
