1 lb. asparagus, trimmed and rinsed 3 cloves garlic, minced 2 Tbsp. olive oil Juice of 1 lemon Salt and pepper, to taste •Preheat the oven to 400°F. •In a large baking or casserole dish, add the asparagus and garlic, then cover with the olive oil and lemon juice. Toss or stir the ingredients until … Read more »
1 lb. tofu, cut into 1/2-inch cubes 2 Tbsp. fresh lemon juice 1/2 tsp. celery salt 1 cup diced celery 1/3 cup minced green onions 1/2 cup slivered, toasted almonds 1/2 tsp. salt 1 cup tofu sour cream • In a bowl, combine the tofu, lemon juice and celery salt. • Add the celery, green … Read more »
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For the Glaze: 2 cups B-grade maple syrup 1/4 cup apple cider vinegar 1/3 cup sour mash whiskey (preferably Jack Daniel’s Black Label) 1 1/2 tsp. salt 1 Tbsp. cracked black pepper 1/4 cup Earth Balance margarine • Combine the maple syrup, vinegar, whiskey, salt, and pepper in a saucepan. Bring to a simmer and … Read more »
Ice 1 1/2 oz. vodka 2 oz. cranberry juice 1/2 oz. lime juice Dash of powdered ginger 1/2 oz. tonic water Cranberries for garnish Candied ginger for garnish • Put the ice in a martini shaker. Add the vodka, cranberry juice, and lime juice. Shake. • Place the powdered ginger in a chilled martini glass.* … Read more »
4 medium eggplants 2 yellow onions, cut into quarters 3 red peppers 1 cup garlic, peeled 1 Tbsp. extra-virgin olive oil 5 cups vegetable stock 2 cups soy milk 3/4 cup tamari 1 1/2 Tbsp. balsamic vinegar 1/2 tsp. ground coriander, toasted 1 Tbsp. fresh thyme Salt, pepper, and tamari, to taste • Preheat the … Read more »
2/3 cups peanut butter or tahini 3/4 cups water 3-4 Tbsp. soy sauce 2 Tbsp. mild vinegar or lemon juice 1 scallion, coarsely chopped, optional 1 Tbsp. sweetener 1/2 tsp. ground ginger 1/3 tsp. chili powder or cumin 12 oz. uncooked spiral or elbow pasta 1-1/2 cup frozen green peas • Combine all the ingredients … Read more »
For the Garlic Vinaigrette: 2 Tbsp. red wine vinegar 2 garlic cloves, minced 1/3 cup olive oil 1/2 cup fresh basil, chopped 9 oz. fusilli pasta 2 bell peppers (red and yellow) 1/2 cup nondairy Parmesan cheese shavings Salt, to taste Freshly ground pepper, to taste 1/4 cup toasted pine nuts, optional • Mix all … Read more »
1 package veggie chicken 1 small jar veggie mayo Pickles, diced Black pepper, to taste Pita pocket shells • Dice the veggie chicken into small pieces. Add some mayo and a few diced pickles and lightly sprinkle with pepper. Mix it all up and let chill. • Fill pita pockets with veggie chicken salad mixture. … Read more »
1/2 cup kalamata olives, pitted and chopped 1/2 cup roasted red peppers, chopped 1 Tbsp. capers 2 cloves garlic, minced 1/2 lemon, juiced 1/4 tsp. dried thyme 1/2 tsp. dried parsley 2 Tbsp. olive oil Pepper, to taste • Combine all the ingredients, except the pepper, in a blender or food processor. Pulse until combined. … Read more »
For the Sauce: 8 peeled shallots, sliced 15 garlic cloves, peeled and sliced 3/4 cup peeled, sliced ginger 4 stalks lemongrass 4 chiles d’arbol, de-stemmed Sesame oil for sautéing 1/4 cup white wine 6 cups orange juice 1/4 cup tamari 1 bunch cilantro 1/2 cup curry powder blend 1/4 cup lime juice Zest of one … Read more »
2 Tbsp. margarine (1/4 stick) or water 1/2 cup minced onion 1/2 cup minced green bell pepper 1 lb. firm tofu, patted dry and mashed 6 Tbsp. ketchup 6 Tbsp. chilli sauce 1/2 tsp. salt Pepper, to taste 4 burger buns, lightly toasted • Heat the margarine or water in a large skillet over medium … Read more »
1 lemongrass stalk, trimmed, peeled, and thinly sliced 1 tsp. sesame oil 1 medium yellow onion, peeled, halved, and thinly sliced 2 Tbsp. minced fresh ginger 3/4 cup white miso 1 cup enoki mushrooms, for garnish 1 cup thinly sliced scallions (green part only), for garnish • In a stockpot, bring 8 cups of water … Read more »
2 Tbsp. soy sauce 1 Tbsp. cornstarch 1 Tbsp. distilled white vinegar 1 Tbsp. minced fresh ginger 1 tsp. minced garlic 1/4 tsp. red pepper flakes 1 lb. veggie beef strips (try Morningstar Farms Steak Strips) 1 small bunch broccoli 2 tsp. vegetable oil, divided 2 carrots, sliced diagonally 1/8-inch thick 1 bunch green onions … Read more »
1 container vegan sour cream (try Tofutti Sour Supreme) 1/3 cup faux-chicken stock 1 pkg. onion soup mix (try Fantastic Onion & Mushroom Soup/Dip Mix) Salt and pepper, to taste 1 bag faux-chicken strips, defrosted (try Morningstar Farms Meal Starters Chik’n Strips) 1 cup broccoli florets 1 can mixed carrots and peas 1 cup breadcrumbs … Read more »
1/2 cup chopped onion 1/2 cup balsamic vinegar 1/2 cup olive oil 1 1/2 tsp. sea salt 1/2 tsp. black pepper • Purée the onion and vinegar in a blender. • With the blender on low, gradually add the oil, salt, and pepper. Tip: If your blender doesn’t have a low speed for adding oils … Read more »
For the Sage Sauce: 3 Tbsp. Earth Balance margarine 1 tsp. chopped fresh sage 3/4 tsp. sea salt 1/4 tsp. black pepper For the Gnocchi: 1 lb. white potatoes, peeled and quartered Sea salt, to taste 1 1/4 cups white flour Sage leaves to garnish For the Sage Sauce: • In a small saucepan, melt … Read more »
For the Marinade: 1 cup tangerine juice 1/4 cup lemon juice 1 tsp. chopped garlic 1 1/2 tsp. whole black peppercorns 2 tsp. fresh thyme Zest of 1 tangerine (or orange) 3 cups olive oil • Combine all the ingredients, except for the oil, in a food processor and blend for 15 seconds. • While … Read more »
1-2 chipotle peppers 1/2 lb. linguine 2 medium shallots, diced 4 cloves garlic, minced 6 plum tomatoes, diced Olive oil Salt, to taste • Rehydrate the chipotle in enough water to cover it; let it set for 10 minutes. Once rehydrated, seed and dice it. • Cook the pasta until it is al dente. • … Read more »
2 15.5-oz. cans kidney beans, drained 24 oz. vegetarian ground beef-style crumbles (try Boca Ground Burger—www.bocaburger.com) 1 cup canned or frozen corn kernels 1 medium tomato, diced 2 15-oz. cans tomato sauce 2 Tbsp. chili powder 1/2 tsp. cayenne pepper 2 tsp. salt, divided 1/4 tsp. onion powder 1 tsp. cumin 3 cups water 3/4 … Read more »
4 portobello mushroom caps 2 Tbsp. olive oil 1/4 tsp. salt 1/4 tsp. pepper 1 baguette 1 cup pesto •Remove the stems of the mushrooms and brush off any dirt. •Brush the mushroom caps with one tablespoon of the olive oil, then sprinkle with salt and pepper. •Place the caps on a grill over medium-high … Read more »
1 medium jimaca, diced (approximately 2 cups) 1 large carrot, peeled and cut into 1-inch strips 1 red bell pepper, cut into 1-inch strips 1 small sweet onion, thinly sliced (approximately 1/2 cup) 2 Tbsp. finely chopped cilantro 3 Tbsp. vegetable broth 2 Tbsp. seasoned rice vinegar 1 Tbsp. lime juice 1 tsp. stone-ground mustard … Read more »
2 Tbsp. dark sesame oil 2 Tbsp. tamarii 2 Tbsp. Dijon mustard 3/4 cup apple cider vinegar 2 1/2 cups canola oil • Combine the sesame oil, tamari, mustard, and vinegar in a blender. With the blender on high speed, slowly add the oil until incorporated. Makes about 1 quart
2 1/2 cups fresh peas or frozen sweet peas, thawed 2 cups water 1/2 medium onion, chopped 6 Tbsp. extra virgin olive oil 2 tsp. salt 1 tsp. freshly ground black pepper 1 lb. Ditali pasta or your favorite pasta • Purée half the peas in a blender with the water and onion. • Pour … Read more »
1 1/4-oz. pkg. active dry yeast 1 cup warm water 3 cups unbleached flour Egg Replacer equivalent of 1 egg 1 Tbsp. margarine (try Earth Balance brand) 1 Tbsp. sugar 1 tsp. sea salt 1 cup chopped veggie ham (try Ives brand) 1 cup shredded soy mozzarella cheese 4 oz. diced pimientos, drained 1/2 cup … Read more »
