2 cloves garlic, minced 1/3 cup olive oil 2 cups vegetable or faux-chicken broth 1 6-oz. can chopped tomatoes, including liquid 6 medium white potatoes, peeled and cubed 3/4 cup whole, pitted kalamata olives 1 Tbsp. fresh or 1 tsp. dried oregano Salt and freshly ground black pepper, to taste • In a medium pot, … Read more »
For the Salsa: 2 cups diced Fiji apples 1 Anaheim chile pepper, seeded and chopped 1 cup diced yellow onion 1/4 cup lime juice 1 Tbsp. peeled and finely slivered fresh ginger Salt and pepper, to taste For the Seitan: 1/4 cup dry white wine 1/4 cup apple cider 1/2 tsp. grated lime zest 1/2 … Read more »
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1 head cauliflower, cut into florets 3/4 cup water 1 Tbsp. cornstarch 1/3 cup cashew cream 3/4 tsp. salt 1/4 tsp. white pepper 1/4 tsp. nutritional yeast (optional) 1/4 tsp. garlic powder 1/8 tsp. onion powder • Steam the cauliflower florets over boiling water for 15 to 20 minutes, until tender. Drain and immediately place … Read more »
5 Tbsp. olive oil 1 medium onion, diced 1 tsp. cumin 1 tsp. paprika Juice of 1 lemon 1 lb. sweet potatoes, peeled and cubed 1/4 cup green olives, chopped 1 medium yellow tomato, wedged 3 Tbsp. chopped parsley Salt, to taste • In a medium saucepan, heat the oil over medium heat and sauté … Read more »
2 cups water 1 cup wild rice 1 lb. mushrooms, thinly sliced 1 large white onion, diced 1 1/2 cups vegetable broth 1 lb. asparagus, woody ends trimmed, sliced 1 Tbsp. extra-virgin olive oil 1 1/2 tsp. balsamic vinegar Sea salt and black pepper, to taste • In a pot over medium-high heat, combine the … Read more »
4 medium beets, washed, peeled, and tops removed Boiling water sufficient to steam the beets 1 Tbsp. stone-ground or Dijon-style mustard 2 Tbsp. lemon juice 1 Tbsp. cider vinegar 1 tsp. sugar or other sweetener 1 Tbsp. fresh dill (or 1 tsp. dried dill) • Slice the beets into 1/4-inch rounds and steam over the … Read more »
1 lb. cooked pasta (linguine or spaghetti works well) 1 cup Italian Ground Around (see recipe) 2 cups Simple Marinara (see recipe) 4 Tbsp. Pumpkin Seed Pesto (see recipe) 1/4 cup chopped fresh parsley Italian Ground Around 1 cup soy bits or flakes 1 cup water 1/4 cup soy sauce 2 Tbsp. olive oil 1/2 … Read more »
For the Sauce: 1 2/3 cups unsweetened coconut milk 12 green cardamom pods, crushed 2 tsp. freshly minced Kaffir lime leaves 2 garlic cloves, chopped 2 Tbsp. brown sugar, packed 1 Tbsp. fresh lime juice 1 Tbsp. Thai red curry paste 1 1/2 tsp. kombu Salt, to taste • Combine all the ingredients in a … Read more »
3 ears of corn, shucked and kernels removed Egg replacer equivalent to 1 egg (I used Ener-G brand) 1/4 cup soy milk 1/2 cup plus 1 Tbsp. vegetable oil 3 large shiitake mushrooms (2 ounces), stems discarded and caps cut into 1/2-inch dice 1/4 cup diced sweet onion 3/4 cup all-purpose flour 1 tsp. baking … Read more »
1 lb. carrots, trimmed, peeled, and diced 1 lb. parsnips, trimmed, peeled, and diced 1 lb. sweet potatoes, peeled and diced 2 Tbsp. canola oil 1 1/2 tsp. kosher salt 1/2 tsp. white pepper 1/2 cup fresh orange juice (about 3 large oranges)* 1/2 cup balsamic vinegar 3/4 cup extra-virgin olive oil Orange zest 1/2 … Read more »
1/2 lb. tempeh, sliced into 1/2-inch cubes 1 cup vegetable broth 1 tsp. black pepper 1 garlic clove, sliced 1 1/2 Tbsp. olive oil 3 large carrots, peeled and sliced 2 tsp. crushed garlic 3-4 fresh chili peppers, seeded and minced 1 tsp. lime zest 2 Tbsp. soy sauce or tamari 1 tsp. sugar 1/2 … Read more »
8 oz. fresh green beans, trimmed 2 Tbsp. soy sauce 1/2 Tbsp. miso paste 1 Tbsp. sesame oil 1/2 tsp. red pepper flakes (or more, to taste) 4 garlic cloves, minced 1 tsp. grated fresh ginger or 1/2 tsp. powdered ginger 1 Tbsp. black sesame seeds • Steam the green beans until cooked but still … Read more »
1/4 cup soy sauce 2 Tbsp. sugar Freshly ground black pepper, to taste 8-oz. can whole water chestnuts 1 pkg. veggie bacon (try Yves brand) Olive oil Toothpicks • Combine the soy sauce, sugar, and pepper in a medium-size bowl. Mix in the water chestnuts and marinate overnight. • Slice the “bacon” in 1/2 widthwise. … Read more »
1 green, 1 red, 1 yellow, and 1 orange bell pepper (or any combination you choose) 1/2 tsp. minced fresh garlic 1 Tbsp. olive oil 2 medium tomatoes, diced 1 tsp. salt 1/4 tsp. pepper 1 (1-lb.) package cooked polenta Paprika • Preheat the oven to 375 degrees F. Cut the tops off the peppers … Read more »
1 8 1/2-oz. can quartered artichokes 1 cup cooked spinach 1 cup vegan mayonnaise (try Vegenaise) 1 cup vegan Parmesan cheese (try GO Veggie! or Follow Your Heart brand) 1 tsp. garlic powder Salt and pepper, to taste Drain the liquid from the artichokes and chop coarsely. Add to a large mixing bowl. Drain excess … Read more »
For the Glaze: 3 cups fresh orange juice Juice of 1 lemon 1/3 cup sugar 1/4 cup dry white wine 1/4 cup white wine vinegar 2 sprigs fresh thyme 1 shallot, coarsely chopped 1/4 tsp. whole black peppercorns 1/2 tsp. salt Pinch of cayenne pepper • Combine all the ingredients in a small saucepan. • … Read more »
3 cups vegetable stock 3/4 cup yellow stone-ground grits 1/8 cup extra virgin olive oil 1 tsp. soy margarine 1 small onion, sliced 2 cloves garlic, minced 1 lb. faux shrimp 1/4 tsp. thyme 1/4 tsp. salt 1/8 tsp. white pepper • In a medium saucepan, bring the stock to a boil. Stir in the … Read more »
2 cups unbleached flour 4 oz. silken tofu 1 Tbsp. extra virgin olive oil 1 Tbsp. extra virgin olive oil steeped with annatto 2 Tbsp. cold water 1/2 tsp. salt • Combine all the ingredients in a free-standing mixer with a dough hook attachment. Set the mixer on its lowest setting and stir until a … Read more »
1/2 lb. fresh asparagus 2 tsp. red wine vinegar 3-4 Tbsp. walnut oil Salt and black pepper, to taste Chopped, lightly toasted walnuts • Cook the asparagus, covered, in a small amount of boiling water for 2 to 3 minutes, until crisp but tender. Drain and rinse with cold water. • Meanwhile, whisk together the … Read more »
2 flour tortillas 2 Tbsp. vegan cream cheese 1 carrot, grated 2 lettuce leaves (or handful of baby spinach leaves) • Warm the tortillas in a dry pan. Spread vegan cream cheese on them. Add the grated carrot and lettuce or spinach. Roll up and serve, or wrap them in plastic for snacking later. Variations: … Read more »
For the Chick’n: 1 Tbsp. olive oil 1/2 cup thinly sliced white onion 1/2 lb. vegan chicken strips (try Morningstar Farms Meal Starters Chik’n Strips) Salt and pepper, to taste • Heat the olive oil in a sauté pan over medium heat. Add the onions and vegan chicken. Sauté until the onion is translucent and … Read more »
For the Veggie Burgers: 1 cup green lentils, rinsed 1/4 cup brown rice 2 cups vegetable broth Water sufficient to cover the lentils and rice Salt, to taste 1 1/2 Tbsp. margarine 1 onion, chopped 4 tsp. curry powder 1/3 cup shredded carrot 2 Tbsp. Sauvignon Blanc 2 Tbsp. hot sauce 1/2-3/4 cup panko 4 … Read more »
