For Asparagus And Beets: 1/2 pound Chioggia or golden beets, well scrubbed and tops trimmed Meyer Lemon Vinaigrette (recipe follows) Salt and pepper, to taste 1 pound asparagus, tough ends discarded, cut in 2-inch lengths on the diagonal For Meyer Lemon Vinaigrette: 1 tsp. minced Meyer lemon zest 2 Tbsp. Meyer lemon juice 1 Tbsp. … Read more »
1/2 tsp. lemon juice Pinch of brown sugar 4 Tbsp. oil 2 medium onions, thinly sliced 1 tsp. red chili powder 1 big tomato, chopped 4 big potatoes, boiled and cut into cubes Salt, to taste • Mix the lemon juice and brown sugar in a small bowl. Set aside. • Heat the oil in … Read more »
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4 lbs. russet or Yukon Gold potatoes, peeled and rinsed 2 tsp. salt 3/4 cup soy margarine or olive oil 1/4 cup diced scallions 1/4 cup diced red onion 2 cloves garlic, minced 1 Tbsp. dried rosemary 1 Tbsp. dried basil 1 cup plain rice or soy milk Salt and fresh pepper, to taste 1/4 … Read more »
For the Tofu Ricotta filling: 1 lb. firm tofu, drained 1 Tbsp. lemon juice 2 tsp. dried basil 3/4 tsp. salt 1/2 tsp. fresh garlic, minced, or 1/4 tsp. powdered garlic Other Ingredients: 14 oz. package of vegetarian soy sausage (try Lightlife soy sausage) 2 Tbsp. olive oil 1 or 2 16-oz. cans artichoke hearts, … Read more »
Water for blanching 1 cup broccoli florets 1 15-oz. can chickpeas, drained 1 tomato, diced 1 stalk celery, sliced 1/4 cup vegan mayonnaise (try Vegenaise) 2 Tbsp. lemon juice 1 clove garlic, minced 1 Tbsp. minced fresh parsley 1 Tbsp. chopped onion Salt and pepper, to taste • Bring the water to a boil. Add … Read more »
1 small eggplant, sliced 1 medium zucchini, sliced 1 red onion, cut into small wedges 1 red bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced 1 Tbsp. olive oil 1 Tbsp. balsamic vinegar 1/2 tsp. dried thyme 1/2 tsp. black pepper 4 individual pizza shells 1/2 cup tomato sauce • Preheat the oven … Read more »
1 cup dried lima beans or chickpeas 1/2 cup sliced stuffed green olives 1 garlic clove, thinly sliced 1 1/2 Tbsp. fresh parsley, chopped 3 Tbsp. garlic-infused extra-virgin olive oil* 1 Tbsp. red wine vinegar 1/4 tsp. paprika Sea salt and black pepper, to taste • Soak the beans overnight in enough water to cover … Read more »
1 cup organic pumpkin seeds, soaked in water for 8 to 12 hours 1/2 cup organic extra-virgin olive oil 4 cloves garlic, peeled 4 Tbsp. organic white miso 4 Tbsp. organic lemon juice 4 oz. mixed herbs (basil, parsley, cilantro, mint, etc.) • Place all the ingredients in a food processor and pulse until combined. … Read more »
6 fresh shiso leaves 1 oz. fresh daikon, cut into matchsticks 1 oz. napa cabbage, finely shredded 1 grapefruit, peeled, supremed, and diced 1 Tbsp. olive oil Salt, to taste Cayenne pepper, to taste • Place 1 shiso leaf on a plate and layer 1/6 of the daikon, cabbage, and grapefruit on top. • Drizzle … Read more »
6 fennel bulbs, washed Water sufficient to cover the tomatoes 6 ripe plum tomatoes, peeled 1 tsp. cumin seeds 2 Tbsp. olive oil 1 small yellow or white onion, chopped 1/4 cup raisins Salt and freshly ground black pepper, to taste Sicilian olive oil, to taste • Trim off the tops and the tough root … Read more »
2 cups fresh green beans, cut into 1/4-inch pieces Oil for frying 1 1/2 cups flour 1 Tbsp. baking powder 3/4 tsp. salt 1 cup soy milk • Cook the green beans in boiling water until tender but still crisp. • Heat the oil in a heavy-bottomed frying pan. • In a medium bowl, mix … Read more »
3/4 cup water 2 onions, chopped 1 lb. mushrooms, sliced 1 Tbsp. paprika 1 1/2 tsp. dill weed 1 tsp. caraway seeds (optional) 1/8 tsp. black pepper 3 Tbsp. soy sauce or lite soy sauce 1 cup water or vegetable stock 1 Tbsp. olive oil 2 Tbsp. unbleached flour 2 cups soy milk or rice … Read more »
tempeh Teriyaki sauce Button mushrooms Sweet potatoes Walla Walla onions (or other sweet onions) Fresh pineapple, cut into 1-inch chunks Red and green bell peppers, cut into 1-inch squares Cooked brown rice • Steam the tempeh for 15 minutes, then let it cool. Cut the tempeh in half lengthwise, then cut it into 1 1/2-inch … Read more »
12 oz. fresh mushrooms, sliced 2 Tbsp. chopped onion 1 garlic clove, minced 1 Tbsp. margarine 3 cups vegetable broth 2 Tbsp. flour 1 cup vegan sour cream 1 cup plain soy milk Salt and pepper, to taste • In a sauté pan over medium heat, cook the mushrooms, onion, and garlic in the margarine … Read more »
1 cup cold water 2 tsp. cornstarch 6 Tbsp. lemon juice 1/4 cup maple syrup 1-2 Tbsp. poppy seeds 1/2 tsp. salt 1 tsp. dry mustard 1 tsp. paprika 1 tsp. lemon zest • Cook the water and cornstarch over high heat until thickened and clear. Refrigerate for several hours, until well chilled. • Combine … Read more »
1 large onion, chopped 1/2 cup vegetable broth 2 (15.5-19 oz.) cans garbanzo beans, drained and partially mashed 1 tsp. curry powder 1 tsp. coriander 1 tsp. cumin 3 oz. mango chutney 2 (15.5-19 oz.) cans diced tomatoes • Sauté the onion in the vegetable broth. Add the beans, spices, chutney, and tomatoes and mix … Read more »
1 15-oz. can black beans, drained 1/4 cup salsa 3 Tbsp. uncooked bulgur wheat 4 flour tortillas 1 cup shredded lettuce 1 tomato, diced • In a saucepan, combine the black beans, salsa, and bulgur and simmer gently for 5 minutes, stirring occasionally. Remove from the heat, cover, and let stand for 5 minutes. • … Read more »
6 medium potatoes, boiled until tender 1/2 cup vegan mayonnaise 1/4 cup distilled white vinegar 1 large onion, chopped 1 cup chopped celery Salt and pepper, to taste Paprika (optional) • Cut the potatoes into cubes. Combine all the ingredients in a bowl and season to taste. • Sprinkle paprika on top, if desired. Makes … Read more »
1 lb. leeks Cold water sufficient to cover the leeks and potatoes 1 1/4 lbs. potatoes, peeled 1 lb. sweet potatoes, peeled 2 Tbsp. vegan margarine 2 Tbsp. extra virgin olive oil 1/4 cup minced garlic 2 cups soy milk 2/3 cup dried currants 1/4 cup fresh thyme Salt and pepper, to taste • Trim … Read more »
2 15-oz. cans black beans 2 tsp. chopped garlic 2 Tbsp. chopped fresh cilantro (or 1 Tbsp. dried) 2 small tomatoes, chopped and divided 2 tsp. crushed red pepper (or to taste) 1 tsp. cumin Juice of 1 lime 2 green onions, chopped Salt and pepper, to taste • In a food processor, coarsely chop … Read more »
2 Tbsp. olive oil 1/2 medium onion, diced 1/2 green bell pepper, diced 1 cup uncooked long-grain white rice 1 14-oz. can vegetable broth 1/4 cup water 1 bay leaf 1 14 1/2-oz. can diced tomatoes, undrained 1 tsp. ground saffron (or turmeric) 1 tsp. smoked paprika 1 tsp. thyme 16 oz. soy chorizo, sliced … Read more »
