12 6-inch round rice wrappers (available at Asian groceries) 6 oz. rice vermicelli or cellophane noodles, cooked and drained 1/2 cup bean sprouts 1 cup shredded Chinese cabbage 12 snow peas, trimmed and cut into thin strips 2 scallions, chopped 2/3 cup grated carrot 1 cup shiitake mushrooms or baked tofu, slivered 1 bunch fresh … Read more »
2 15-oz. cans cooked black beans 2 Tbsp. canola oil 2 Tbsp. diced yellow onion 2 garlic cloves, diced 1 tsp. ground cumin 1 tsp. kosher salt 1-4 cups masa de harina (a traditional Spanish “dough flour”) Tomatillo salsa for garnish Slivered red onions for garnish • Rinse and drain the black beans in a … Read more »
For the Filling: 1/2 lb. seitan, diced 3/4 cup water 1/2 tsp. vegetarian oyster sauce 1 tsp. dark soy sauce 1 tsp. light soy sauce 1/4 tsp. salt 1/4 tsp. sugar • Combine all the ingredients in a bowl. Cover and let marinate in the refrigerator for at least two hours. For the Buns: 1 … Read more »
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1 head of cauliflower 2 Tbsp. oil 1 1/2 Tbsp. brown mustard seeds (whole) 1/4 tsp. cumin seeds 1/4 tsp. fennel seeds 1/4 tsp. coriander seeds 4 whole cardamom pods 1 Tbsp.. minced garlic 1/2 small onion, sliced 1 cup vegetarian stock or water 1 Tbsp. fresh lemon juice Salt and fresh ground black pepper, … Read more »
1 cup whole garlic cloves 4 plastic spoonfuls salt 1/2 cup Dijon mustard 4 lbs. firm tofu, cut into cubes 8 cups organic canola oil 4 cups extra-virgin olive oil 4 cups lemon juice • Combine all the ingredients in a large bucket and buzz with an immersion blender until smooth. Makes 2 gallons
2 lbs. new potatoes, cut into 1/4-inch-thick pieces 2 Tbsp. olive oil 2 Tbsp. cumin 2 tsp. turmeric 2 tsp. curry powder 2 cups fresh spinach leaves Salt and pepper, to taste •Place the potatoes in a large pot and fill with water. Bring to a boil over high heat and cook until just tender. … Read more »
1 tsp. cornstarch 1 tsp. soy saucev 1/2 tsp. sesame oil 1 Tbsp. water 3 Tbsp. vegetable or peanut oil, divided 3 or 4 dried red chilies 2 thin slices ginger, about 2 inches by 1 inch, cut into matchsticks 2 large garlic cloves, minced 1/2 lb. vegetarian steak, cut into thin strips (try VEGE … Read more »
4 Tbsp. Tofutti cream cheese, your favorite flavor (or any nondairy cream cheese) 4 10-inch flour tortillas 1 cup shredded spinach 1/4 cup alfalfa sprouts 1/2 cup shredded red cabbage 1/2 cup sliced avocado 1/4 cup chopped tomatoes 1/2 cup diced cucumbers 2 Tbsp. finely diced red onion Salt and pepper, to taste • Spread … Read more »
2 tsp. extra-virgin olive oil 1 large yellow onion, chopped 2 cloves garlic, minced 2 16-oz. cans whole tomatoes in juice 2 Tbsp. natural sugar 1 Tbsp. sea salt 1/4 tsp. red pepper flakes 1/4 lb. fresh basil, chopped • In a large skillet, heat the olive oil and sauté the onion and the garlic. … Read more »
1 Tbsp. olive oil 1 large onion, diced 1 bay leaf 4 Tbsp. dry red wine 1/2 cup tomato juice 4-5 cloves garlic, crushed 1 Tbsp. dried basil 1/2 Tbsp. dried marjoram 1/2 Tbsp. dried oregano Dash of ground rosemary 1/2 tsp. salt 1/2 tsp. black pepper 1 medium zucchini, sliced 1 green bell pepper, … Read more »
1 lb. dry farfalle pasta 2 cups broccoli florets 3 Tbsp. extra virgin olive oil 1 clove garlic, minced Juice and zest of 1 lemon 2 tsp. salt 1 tsp. pepper 1/4 cup toasted pine nuts •Bring a large pot of salted water to a rapid boil, then add the dry pasta. Cook according to … Read more »
2 cups water 1 cup basmati rice 2 Tbsp. olive oil 1/2 cup onion, chopped 1 clove garlic, minced 1 cup fresh mint, chopped Grated zest of one lemon 1 Tbsp. lemon juice Salt and pepper, to taste •In a medium saucepan, bring the water to a boil over high heat. Stir in the rice, … Read more »
1/2 cup vegan margarine 1 medium onion, chopped 1 medium bell pepper, chopped 2 stalks celery, chopped 3 cloves garlic, minced 24 oz. vegetable broth 1 cup water 8 oz. tomato sauce 2 cups brown rice 2 bay leaves 2 tsp. thyme 2 tsp. cayenne 2 tsp. Cajun seasoning Salt and pepper, to taste 1 … Read more »
1 broccoli crown, cut into bite-sized pieces 1/4 cup chopped red onion 1/2 cup raisins 3 Tbsp. white wine vinegar 2 Tbsp. sugar (try Florida Crystals brand) 1 cup vegan mayonnaise (try Vegenaise) 1/2 cup vegan bacon-flavored bits (try Bacos) 1 cup sunflower seeds • Combine the broccoli, onion, and raisins in a large bowl. … Read more »
1/2 cup soy sauce 8 slices fresh ginger 2 1-inch pieces kombu (a sea vegetable available at health food stores) 1/4 tsp. sea salt 2 garlic cloves, sliced 6 cups water 8-oz. pkg. tempeh, sliced diagonally 2 Tbsp. olive oil 1/2 cup unbleached white flour Salt and coarsely ground black pepper, to taste 1 lb. … Read more »
2 medium flour tortillas 1 large red bell pepper 1/2 medium onion 1/2 tsp. olive oil 1/2 tsp. curry powder 1/4 tsp. chili powder 1 Tbsp. salsa • Fry the tortillas over high heat for 30 seconds on one side and set them aside. • Cut the bell pepper and onion into 1/4-inch strips. • … Read more »
For the Pasta Dough: 2 cups unbleached flour 4 oz. silken tofu 1 Tbsp. extra virgin olive oil 1 Tbsp. red palm fruit oil 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 … Read more »
7 oz. (3 1/2 cups) vegan cake or cookie crumbs 1 1/2 cups powdered sugar 5 1/2 Tbsp. margarine Juice and pulp of one freshly squeezed orange, without the peel (or 6 Tbsp. orange juice) 1/2 cup chopped nuts (optional) 2 oz. (about 1/3 cup) shredded coconut Cake crumbs can be made by crumbling vegan … Read more »
For the Sauce: 1/2 cup smooth peanut butter 1 cup hot vegetable broth 1/4 tsp. ground ginger 1 Tbsp. Sriracha sauce (or more, to taste) 2 Tbsp. sesame oil 2 Tbsp. flour • Whisk all the ingredients together until smooth. For the ‘Pad Thai’: 1 pkg. fettuccine noodles 2 Tbsp. extra virgin olive oil 1 … Read more »
For the Sauce: 1/2 cup Texas Pete brand hot sauce 1/4-1/2 cup vegan margarine (using 1/2 cup of margarine will make the sauce less hot) • Combine the hot sauce and the margarine in a medium saucepan and heat over medium heat. Stir until the margarine is melted. • Pour over the meatballs and cook … Read more »
1 cup hazelnuts, toasted 3 Tbsp. fresh rosemary, minced 2 cups flour 3-5 Tbsp. olive oil 1 lb. seitan cut or shredded into large chunks and marinated overnight or 1 box chicken-style White Wave Wheat Meat, available at health food stores. Salt and pepper, to taste • Place the hazelnuts and rosemary in a food … Read more »
2 Tbsp. egg replacer (try Ener-G brand) 3 tsp. water 2 Tbsp. Dijon mustard Oil for frying 2 cups panko breadcrumbs Salt and pepper, to taste 1 pkg. seitan, cut into bite-sized pieces • Combine the egg replacer, water, and mustard to form a thick, batter-like mixture. Cover the bottom of a heavy skillet in … Read more »
1 liter plain soy yogurt 3 ripe avocados 1/2 jalapeño pepper, roughly chopped 2 garlic cloves 1/4 cup loosely packed chopped fresh coriander 1 tsp. gray sea salt 2 Tbsp. umeboshi vinegar 2-3 cups vegetable stock (or water and organic vegetable cubes) 1 small red onion, finely diced 2 Tbsp. fresh lime juice Coriander sprigs, … Read more »
