1 Tbsp. olive oil 1 small yellow onion, chopped 1 large garlic clove, minced 1 lb. fresh collard greens, trimmed of heavy stems, washed, and coarsely chopped 1 cup vegetable stock Salt and black pepper, to taste 1 1/2 Tbsp. cider vinegar or 1 tsp. liquid smoke • Pour the oil into a slow cooker … Read more »
2 Tbsp. oil, plus more for oiling the pan 3 garlic cloves, finely chopped 1 white onion, finely chopped 1 green pepper, finely chopped 2 carrots, peeled and finely diced 4 cups seitan, cut into 1- to 2-inch cubes 1/2 cup creamy peanut butter 1/2 cup ketchup 2 Tbsp. dark soy sauce 1 Tbsp. dried … Read more »
1 cup diced yellow onion 1/2 cup soy margarine 2 cups uncooked organic white Basmati rice 1 large diced tomato 1 cup diced Anaheim chili pepper 3 cups purified water 1 Tbs. sea salt • Sauté the onions in the soy margarine on medium-high heat until the onions are translucent. Add the rice and continue … Read more »
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2 cups cooked large-shell macaroni Vegan bacon bits, to taste 1 cup chopped tomatoes 1 1/2 cups thinly sliced lettuce 1/2 tsp. sugar 1 tsp. cider vinegar 1/4 cup soyannaise or miso mayo 1/6 cup light soy sour cream 1/2 Tbsp. Dijon mustard Salt and pepper, to taste • In a large bowl, combine the … Read more »
1 cup diced onion 3 stalks diced celery 3 cloves chopped garlic 8 tsp. soy oil 8 tsp. unbleached flour 1/2 gallon soy milk 3 cups vegetable stock 4 large Yukon gold potatoes, diced 1 head broccoli florets 1 head cauliflower florets 1 Tbsp. rosemary 1 tsp. sage Salt and pepper, to taste • In … Read more »
3 small green tomatoes, halved lengthwise and cut into 1/2-inch thick slices Salt and freshly ground pepper, to taste 3/4 cup dry bread crumbs 1/2 tsp. Old Bay seasoning 3 Tbsp. olive oil 4 strips Lightlife Smart Bacon (or your favorite brand of faux bacon) 2 6-inch sub rolls 2 Tbsp. egg-free mayonnaise (try Nayonaise … Read more »
8 potatoes, scrubbed and cut into wedges 3 Tbsp. extra-virgin olive oil, plus extra for brushing the potatoes 1 large white onion, chopped 1 bay leaf 1 jalapeño, chopped* 3 Tbsp. crushed garlic 2 Tbsp. tomato purée 3/4 Tbsp. sugar 1 Tbsp. tamari or soy sauce 15-oz. can tomatoes, chopped 6 oz. white wine Salt … Read more »
2 sesame bagels Margarine, to taste 1 tomato, sliced 1/2 avocado, sliced 1/2 cup romaine lettuce 1/2 cup carrot, shaved very, very thin 1/4 large cucumber, sliced thin 1/2 raw mushroom, sliced 1/4 cup alfalfa sprouts 1 Tbsp. zesty Italian salad dressing 1 tsp. oregano 1/4 cup vegan mozzarella cheese, sliced • Slice the bagels, … Read more »
1 1/2 oz. tequila 1 oz. fresh lime juice 1/2 oz. orange liqueur (try Cointreau or Triple Sec) 1/2 tsp. simple syrup Ice 1 lime wedge Kosher salt Combine the tequila, lime juice, orange liqueur, simple syrup, and ice in a cocktail shaker and shake well for about 15 seconds. Salt the margarita glass by … Read more »
1 bunch broccoli, broken into bite-sized florets, stems peeled and sliced into 1/4-inch rounds 1/4 cup seasoned rice vinegar 1 tsp. stone-ground or Dijon-style mustard 1 garlic clove, pressed or minced • Steam the broccoli florets and stems for approximately 5 minutes, or until tender. • In a bowl, whisk together the rice vinegar, mustard, … Read more »
2 Tbsp. garlic 1 cup julienned yellow onion 1/2 cup julienned red bell pepper 1/2 cup julienned green bell pepper 1/2 cup olive oil 2 cups sliced seitan 3 Tbsp. miso 1/4 cup water 1/4 cup sherry 1 Tbsp. tamari 2 Tbsp. tomato paste 1/4 cup cornstarch mixed with 1/4 cup water Salt and pepper, … Read more »
4 cups vegetable broth 4 cups diced tomatoes 1 Tbsp. fresh basil, chopped 1/2 tsp. oregano 1 cup chopped carrots 1 cup chopped celery 1/2 onion, chopped 1 cup chopped zucchini 1 cup chopped yellow squash 1 cup green beans, chopped 2 garlic cloves, minced 1 bay leaf Salt and pepper, to taste 1 1/2 … Read more »
2 Tbsp. dried porcini mushrooms 7 1/2 cups boiling water, divided 1/2 cup shiitake mushrooms, chopped 2 medium carrots, sliced 2 celery stalks, diced 1 medium onion, diced 2 cloves garlic, crushed 2 bay leaves 1 tsp. fresh thyme, chopped 1/2 tsp. fresh sage, chopped 5 Tbsp. margarine, divided 1 tsp. salt 1 cup oyster … Read more »
For the Bean Threads: 2 “nests” of bean thread noodles • Boil water in a medium pan and add the noodles. Turn off the burner, cover the pan, and set aside for about 10 minutes, or until the noodles are just tender. • Rinse the noodles in a strainer under cold water and set aside … Read more »
For the Skewers: 1 1/2 lbs. prepared seitan 2 large onions, cut into 3/4-inch dice 3 green peppers, seeded and cut into 3/4-inch dice 3 yellow peppers, seeded and cut into 3/4-inch dice 1 lb. whole cherry tomatoes 1 lb. whole crimini mushrooms 15 mango-curry or bamboo skewers 1/2 cup olive oil, plus more for … Read more »
3 medium beets 3 Tbsp. red wine vinegar 1/4 cup vegan sour cream (Try Tofutti’s Sour Supreme.) 1/4 cup vegan mayonnaise 1 garlic clove, minced 1 Tbsp. minced fresh dill Sea salt, to taste Black pepper, to taste Juice of 1 lemon 2 Fuji apples, cored and cut into 1/8-inch-thick strips 1 head Romaine lettuce, … Read more »
3 Tbsp. flour 1/2 tsp. salt Water 5 oz. pottoes, cooked and cut into 1/2-inch cubes Vegetable oil for deep frying 2 tsp. vegetable oil 4-5 green chilies, chopped 2-3 cloves garlic, crushed 1 1/2 tsp. soy sauce 1 Tbsp. chili sauce 2 Tbsp. tomato sauce 1/2 tsp. sugar 1/4 tsp. salt 1/4 tsp. pepper … Read more »
4-5 medium-to-large portobello mushrooms, chopped 1 cup walnuts 1/4 cup diced onions 2 Tbsp. olive oil 1 cup water 2 cloves garlic, minced Salt and fresh pepper, to taste Water, as needed 1/4 cup tamari, or to taste 1/4 cup olive oil, or as needed 1/4 cup nutritional yeast • Sauté the mushrooms, walnuts, and … Read more »
1 1/2 cups fresh raspberries 1 Tbsp. sugar 1/4 tsp. dried thyme leaves 1/4 tsp. pepper 1/4 tsp. salt 2 Tbsp. distilled white vinegar 3 Tbsp. water 1 1/2 tsp. vegetable oil • Place all the ingredients in a blender and blend until smooth. Strain to remove the seeds. Chill for several hours before serving. … Read more »
4 cups garbanzo beans, cooked and drained 1 cup celery, finely chopped 1/2 cup onion, finely chopped 1-2 Tbsp. nutritional yeast flakes Vinegar-free pickle relish, to taste (optional) Egg-free mayonnaise, to taste Sea salt, to taste • Mix all the ingredients except the egg-free mayonnaise together, mashing the garbanzos slightly as you mix. • Add … Read more »
3 Tbsp. olive oil or melted margarine 3 Tbsp. flour 2 1/2 cups water or vegetable stock 3 Tbsp. dark soy sauce salt and pepper to taste • Heat the oil in a saucepan and add the flour. Stir over moderate heat for a few minutes until the flour turns brown. • Pour in the … Read more »
2 small tomatoes, diced 2 tsp. salt 1/2 tsp. garam masala 1/2 tsp. cumin powder 1/2 tsp. chili powder 1 Tbsp. olive oil 1 small onion, diced 1 medium potato, diced 1 head broccoli, cut into florets 1/4 tsp. lemon juice Cilantro leaves • In a blender, combine the tomatoes, salt, garam masala, cumin, and … Read more »
For the Marinade: 2 Tbsp. olive oil 2 tsp. chili oil 3 Tbsp. chopped rosemary 1/2 cup fresh red chilis, seeded and finely chopped 1/2 cup fresh green chilis, seeded and finely chopped 2 garlic cloves, peeled and crushed Grated peel and juice of 2 lemons Salt and pepper, to taste 1 large red bell … Read more »
For the Dressing: 3 Tbsp. soy sauce 2 Tbsp. rice vinegar 1 Tbsp. mirin (sweet Japanese wine; you can also mix Saki, Japanese wine, and sugar to use instead) • Place all the ingredients in a bottle and shake vigorously to mix. For the Salad: 1 medium white radish, peeled and sliced into 1-inch long … Read more »
2 medium Granny Smith apples 2 stalks celery, minced 2 cups cooked wheat berries (see below) 1 cup dried cranberries 3/4 cup vegan mayonnaise 1/4 cup lemon juice 1/4 cup maple syrup 1/4 tsp. sea salt Variations o Add 1 cup chopped walnuts, cashews, or hazelnuts. o Substitute chopped dried apricots for cranberries. o Use … Read more »
