1/3 cup margarine, melted 1 cup lightly packed brown sugar 3/4 cup pineapple juice 1 cup soy milk 1 tsp. vanilla 1/2 cup vegetable oil 1 cup granulated sugar 2 1/2 cups all-purpose flour 2/3 cup soy protein isolate/shake drink mix (available at health food stores) 1/2 tsp. salt 2 tsp. baking powder 1 tsp. … Read more »
1 lb. firm tofu Egg Replacer equivalent to 1 egg 2 Tbsp. soy sauce 1/4 cup wheat germ 1/4 cup cornmeal 1/4 tsp. paprika 1/4 tsp. dried basil Dash dried thyme Oil for frying • Cut the tofu into 1/4-inch thick slices. Wrap the slices in thick paper towels and pat to remove excess moisture. … Read more »
1 package whole-wheat pasta 1 green bell pepper 1 onion Olive oil Creole seasoning, to taste Garlic salt, to taste Crushed red peppers, to taste 2 small cans tomato sauce Veggies of your choice Shredded mozzarella soy cheese • Cook the pasta according to the directions on the package. • Chop the pepper and onion … Read more »
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8 oz. dates 5 oz. tamarind 2 oz. jaggery Salt, pepper and jeera powder, to taste • Remove the seeds from the dates and tamarinds. Wash, cover with warm water and soak for 30 minutes. Grind to a paste and pass through a sieve. Cook over medium flame. • Add the chopped jaggery for about … Read more »
1 Tbsp. olive oil 1 onion, chopped 1 clove garlic, minced 1 cup zucchini, cubed (1/2-inch cubes) 1 cup carrot, cubed (1/2-inch cubes) 1 cup celery, chopped 1/2 cup eggplant, cubed (1/2-inch cubes) 1/2 cup potatoes, cubed (1/2-inch cubes) 1/2 cup white cabbage, chopped 2 tomatoes, peeled and chopped 1 Tbsp. tomato paste 5 cups … Read more »
2 Tbsp. soy margarine 8-12 oz. mushrooms, sliced (try shiitake, oyster mushrooms, or portobello) 1 clove garlic, minced 1 Tbsp. all-purpose flour 1 1/4 cups unsweetened soy milk 1 Tbsp. chopped fresh parsley Juice of 1/2 lemon Salt, to taste Pepper, to taste 10 oz. cooked whole wheat pasta, such as fettuccine or linguine • … Read more »
1 2-foot-long French-bread loaf 1 Tbsp. extra-virgin olive oil 1 pkg. Tofurky vegan Italian sausage, crumbled 1/2 pkg. veggie pepperoni, chopped 1 small red bell pepper, seeded and chopped 1 small onion, chopped 2 large garlic cloves, chopped 1 pkg. frozen spinach, thawed, squeezed dry, and chopped Salt and pepper, to taste 1 tub Tofutti … Read more »
4 large Russett potatoes, cleaned, cut into large chunks, and boiled until just soft 1/2 cup Bacuns (meat-free bacon bits) 1 cup pitted, sliced black olives 2 cups diced celery 1/4 cup balsamic vinaigrette 3/4 cup Veganaise (or other nondairy mayo) 1/4 cup spicy brown mustard 1/2 tsp. sea salt 1 tsp. ground black pepper … Read more »
1 onion 6 mushrooms 1 pepper 2 cloves garlic 1 tsp. cooking oil (or water if you prefer) to fry the veggies 250 g shortcrust pastry (try JusRol frozen pastry) 250 g plain or smoked tofu Splash of soya milk Salt and pepper, to taste 1/3 block of vegan cheese (try Redwoods or Scheese) 7 … Read more »
1 cup dry quinoa 2 cups vegetable stock 1 large sweet potato, diced 2 Tbsp. olive oil, divided Black pepper and sea salt, to taste Dash of cayenne pepper 2 tsp. organic lemon juice • Preheat the oven to 350°F. • Place the quinoa and vegetable stock in a medium saucepan and bring to a … Read more »
1 zucchini, cubed 1 sweet potato, cubed 1 clove garlic, minced or pressed 1 Tbsp. oil 1/4 cup water 1 (15 oz.) can chick peas 1 tsp. ground cumin 1/2 tsp. each: allspice, ground ginger, turmeric, and paprika 1/4 tsp. each: salt, cayenne, and cinnamon 1 red bell pepper, diced 1 yellow bell pepper, diced … Read more »
1 medium onion, chopped 1 clove garlic, minced 1 to 2 Tbsp. olive oil 12 oz. faux beef strips (try Morningstar Farms Meal Starters Steak Strips) 4 cups water 1 14-oz. can whole tomatoes, including liquid 1 tsp. vegan Worcestershire sauce (available from VeganStore.com) 2 bay leaves 2 tsp. salt 1/2 tsp. pepper 1/8 tsp. … Read more »
For the Dressing: 1/2 cup soy sauce 4 garlic cloves, minced 2 1/2 Tbsp. toasted sesame oil 1/2 tsp. ginger 2 Tbsp. sugar 1 Tbsp. plus 1 tsp. red wine vinegar 1 Tbsp. black pepper 1 scallion, sliced • Whisk together all the ingredients in a small bowl. Set aside. For the Wrap: 1 Tbsp. … Read more »
1 Tbsp. olive oil 2 onions, minced 1 1/2 cups white rice, uncooked Hot water 2 Tbsp. tomato paste 2 Tbsp. dried currants 2 Tbsp. pine nuts 1 Tbsp. cinnamon 1 Tbsp. dried mint 1 Tbsp. dried dill weed 1 tsp. allspice 1 tsp. cumin 1 8-oz. jar grape leaves, drained and rinsed • Heat … Read more »
2 cups dried green split peas, rinsed 8 cups water 3 Tbsp. or 3 cubes faux chicken or vegetable bouillon 2 medium potatoes, diced into large pieces 2 large carrots, coarsely chopped 3 stalks of celery, coarsely chopped 1 large onion, coarsely chopped 2 cloves garlic, minced 2 tsp. dry mustard 1/8 tsp. allspice 1 … Read more »
1 16-oz. pkg. extra firm tofu, drained 1/2 cup soy sauce 1 Tbsp. brown rice vinegar 2 cloves garlic, minced 1 cup wasabi peas 2 Tbsp. vegetable oil •Press the block of tofu with paper towels to remove excess water, then cut it into four equal pieces, each about the size of a deck of … Read more »
2 Tbsp. raspberry vinegar 2 Tbsp. raspberry jam 1/3 cup vegetable oil 4 cups baby spinach, washed 1/2 cup toasted, chopped macadamia nuts 1/4 cup sliced red onions 1/2 cup fresh raspberries • In a blender, combine the vinegar and jam. Gradually add the oil until a thin dressing forms. • Toss the spinach, 1/2 … Read more »
1 lb. extra firm tofu 4 Tbsp. ketchup 4 Tbsp. soy sauce 4 Tbsp. orange juice 1 Tbsp. maple syrup 1 Tbsp. sesame oil 1 Tbsp. olive oil 2 cloves garlic, crushed 1 tsp. dry mustard 2 Tbsp. cider vinegar 2 tsp. chipotle, chopped 1/4 tsp. ground cumin 4 dashes vegan Worcestershire sauce Red-Cabbage Mixture: … Read more »
1/3 cup soy sauce 1 1/2 Tbsp. sugar 1 1/2 Tbsp. sesame oil 3/4 tsp. salt 1 1/2 cups water Bean curd skins 1 1/2 cups dried shiitake mushrooms 3/4 cup water 1 1/4 cups seitan (wheat gluten) 6 cups shredded Chinese cabbage 3 1/2 cups diced onion 1 1/4 cups slivered carrots 2 garlic … Read more »
1 lb. carrots, sliced diagonally into 1/8-inch-thick pieces 4 Tbsp. maple syrup 2 Tbsp. orange juice 1/4 tsp. salt Ginger (for garnish) •Place the carrots in a medium sauce pan over medium heat. Cover with water and simmer for about 15 minutes, or until tender. Drain the water. •Add the maple syrup, orange juice, and … Read more »
4 cups peeled and sliced fresh beets 1 Tbsp. sugar 3/4 tsp. salt 1/4 tsp. paprika 1 Tbsp. margarine 1 Tbsp. lemon juice Sliver of fresh ginger 1/3 cup water 1 Tbsp. grated onion • Preheat the oven to 400F. Layer the sliced beets in a lightly oiled 7-inch baking dish and sprinkle with the … Read more »
1 cup nutritional yeast (recipe recommends Good Tasting Nutritional Yeast) 1/3 cup all-purpose flour 3 Tbsp. cornstarch 1 1/2 Tbsp. salt 2 cup water 1/4-1/2 cup margarine 2 tsp. prepared mustard (optional) • Mix dry ingredients in a sauce pan. • Gradually add water, making it into a smooth paste and then thinning with the … Read more »
6 lbs. roma tomatoes 1 Tbsp. minced garlic 1/4 cup finely chopped shallots 1/4 cup extra-virgin olive oil 1 cup fresh basil, cleaned and chopped 1/4 cup fresh chives, chopped 1 Tbsp. fresh tarragon, chopped 3 Tbsp. balsamic vinegar 2 tsp. kosher salt 1 tsp. black pepper 5 cups roasted vegetable stock •Cut the stems … Read more »
