2 tsp. balsamic vinegar 1 large clove garlic Salt and pepper, to taste 4 Tbsp. olive oil 2 large portobello mushrooms 1 large tomato 1 small yellow squash 1 green pepper (or red or yellow, if desired) 8 slices whole wheat bread • Put the vinegar, garlic, salt, pepper, and olive oil in a small … Read more »
3 1/2 cups macaroni noodles (uncooked) 1/2 cup vegan margarine 1/2 cup flour 3 1/2 cups boiling water 1 1/2 tsp. salt (3/4 tsp. salt for less salty taste) 2 Tbsp. soy sauce 1 1/2 tsp. garlic powder Pinch turmeric 1/4 cup oil 1 cup nutritional yeast 1 pkg. Boca Burger crumbles Paprika, as desired … Read more »
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For the Glaze: 2 cups B-grade maple syrup Juice of 2 lemons 1/2 cup fresh orange juice Zest of 1 orange 1 1/2 tsp. salt 1/8 tsp. cayenne pepper 1/4 cup Earth Balance margarine • Combine the maple syrup, juices, zest, salt, and pepper in a saucepan. Bring to a simmer and cook for 15 … Read more »
2 cups cooked red beans 2 Tbsp. olive oil, plus more for brushing vegetables 2 Tbsp. apple cider vinegar 1/2 lb. bowtie pasta 4 Tbsp. chopped fresh parsley Salt and pepper to taste Italian vinaigrette dressing 1 small onion 3 large tomatoes 2 large zucchini 3 Tbsp. chopped fresh basil • Mix together the beans, … Read more »
1 lb. soft or medium Chinese-style tofu, drained and cut into 8 slices 1 cup Hollandaise Sauce (see recipe) 1 tsp. + 2 Tbsp. Roasted Garlic Oil (see recipe) or nondairy margarine 8 slices vegetarian ham or bacon (Yves brand Canadian Veggie Bacon is a good choice) 4 3-inch squares focaccia bread, sliced in half … Read more »
1 box elbow macaroni Oil for simmering 1 pkg. veggie burger crumbles 1 pepper, diced (use your favorite type of pepper) 1/2 onion, diced Salt and pepper, to taste Garlic powder, to taste 8-12 oz. V-8 juice • Cook the macaroni according to the directions on the box, drain, and set aside. • Drizzle a … Read more »
2 medium onions, minced 1 Tbsp. ground coriander 1/2 tsp. ground cumin 1/4 tsp. cayenne pepper 1/2 lb. thin-skinned potatoes, cubed 1 10-oz. pkg. frozen peas, thawed and drained 1/3 cup chopped fresh cilantro or parsley Salt to taste 9 full sheets of phyllo (filo) pastry, thawed and kept covered Oil for brushing tops • … Read more »
2 Tbsp. extra virgin olive oil 1 large onion, diced 1/2 tsp. sea salt 2 lbs. carrots, peeled and cut into ½-inch rounds 5 cups vegetable stock 1/4 cup long-grain white rice 1 tsp. lemon juice 1 1/2 tsp. ginger juice 2 Tbsp. dill, chopped • Heat a medium pot to medium heat and add … Read more »
1/2 head garlic (about 6 cloves) 1/2 large eggplant, cut into bite-sized chunks 1 medium zucchini, quartered and sliced 1 red bell pepper, cut into bite-sized chunks 1 small onion, cut into bite-sized chunks 10-12 baby bella or cremini mushrooms, quartered 2 Tbsp. olive oil Salt and pepper, to taste 16 oz. penne (or other … Read more »
4 large potatoes, thinly sliced 1/2 cup (1 stick) margarine 1/2 cup flour 3 1/2 cups boiling water 2 Tbsp. soy sauce 1 1/2 tsp. garlic powder 1/4 tsp. turmeric Salt, to taste 1/4 cup vegetable oil 1 cup nutritional yeast flakes (available at health food stores) 1 4 oz.-can diced green chilies, optional Paprika … Read more »
12 oz. vegetarian burger crumbles (try Boca Crumbles—www.bocaburger.com) 2 Tbsp. vegan bread crumbs 1/2 onion, finely diced 2 cloves garlic, minced 4 medium potatoes, boiled, cooled, and diced 2 Tbsp. olive oil 2 tsp. vegan Worcestershire sauce (available from www.veganstore.com) 1 cup mixed frozen peas and carrots Salt and freshly ground black pepper, to taste … Read more »
1 small Thai pepper, minced 1 tsp. minced ginger 1 garlic clove, minced 1 Tbsp. olive oil 3 Tbsp. soy sauce 1/4 cup water 1 Tbsp. arrowroot powder or cornstarch 2 Tbsp. vegetable oil 1 16-oz. pkg. firm tofu, drained and cut into 1×1/2-inch pieces 1 tsp. soy sauce 2 carrots, cut into 2-inch strips … Read more »
2 medium-sized bananas, chopped into 1/2-inch cubes 1 medium-sized apple, peeled and chopped into 1/2-inch cubes 1 cup grapes, halved 1 cup pomegranate, cubed 2 oranges, peeled, cored, deseeded, and sectioned 1 cup coarsely chopped roasted nuts (optional) 1 tsp. lemon juice 1 tsp. powdered sugar Salt and black pepper, to taste • Toss all … Read more »
For the filling: 1 medium carrot, sliced Broccoli florets from 1 large head of broccoli 1 3/4 cups soy cheese 1/2 cup chopped red bell pepper 1/2 tsp. olive oil 1/2 small yellow onion, chopped 1 garlic clove, minced 1 Tbsp. chopped fresh parsley 1/8 tsp. black pepper For the dough: 3 cups all-purpose flour … Read more »
1 block extra firm tofu 1/3 cup light tamari soy sauce 1/3 cup teriyaki sauce 1/4 cup maple syrup or other sweetener 1 pkg. Original Shake ’n’ Bake Vegetable oil • Cut tofu into 1/2” slices (one block makes about 8 or 9 slices), and then cut the slices in half to make “fingers.” • … Read more »
3 cups cooked brown rice 1 green pepper, chopped 1 cup green beans (blanched or raw), cut into small pieces 1 cucumber, peeled and cut into chunks 3 Roma tomatoes, cut into chunks 1/2 cup fresh basil leaves, sliced 1 Tbsp. prepared mustard 1/2 cup seasoned rice vinegar Juice of 1 lemon 1 Tbsp. olive … Read more »
1 tsp. active dry yeast (1/2 package) 1/2 cup warm water 1 Tbsp. sugar 3 Tbsp. soy milk 1 tsp. salt 1 3/4-2 cups bread flour 2 Tbsp. olive oil •In a large bowl, dissolve the yeast in warm water. Let stand about 10 minutes, until frothy. •Stir in the sugar, soy milk, salt, and … Read more »
12 pieces combination wheat and white bread 1 yellow onion 3 celery stalks 1 tsp. olive oil 2 pkgs. soy sausage (try Gimme Lean brand) 2 cups faux-chicken stock 1 packet poultry-seasoning herbs (fresh sage, rosemary, thyme, etc.) Sprigs fresh thyme for garnish • Preheat the oven to 350° F. Lightly grease a cookie sheet. … Read more »
4 cups vegetable or faux chicken broth 2-inch piece of fresh ginger, skin removed and cut in half Pinch of sugar 1/3 cup rice vinegar 1/4 cup soy sauce 2 Tbsp. vegetarian oyster (mushroom) sauce (available at Asian groceries) 1/2 tsp. sambal or other chili paste 1/2 Tbsp. minced fresh ginger 2 garlic cloves, minced … Read more »
For the Orange-Miso Dressing: 4 garlic cloves, minced 1/2 cup chopped parsley 1 Tbsp. peeled and finely grated ginger 4 oranges, juiced 2 Tbsp. Garlic Chili Flax Seed Oil (available at Omega Nutrition) 2 Tbsp. untoasted sesame oil (available at Omega Nutrition) 1 Tbsp. sesame seeds 1/2 tsp. Celtic Sea Salt (available at Grain and … Read more »
2 lbs. greens (collard, mustard, or turnip), washed and stemmed 1/4 cup plus 2 Tbsp. vegetable oil 1/4 cup flour 2 large onions, finely diced 1 green bell pepper, finely diced 4 stalks celery, finely diced 1 16-oz. can plum tomatoes, drained and coarsely chopped 1/4 cup liquid hot sauce (such as Texas Pete’s) 3 … Read more »
For the ‘Beef’ and Mangoes: 8 oz. Morningstar Farms Meal Starters Steak Strips 2 mangoes, cored and sliced into 2-inch strips 1/4 cup olive oil 2 Tbsp. freshly cracked black pepper 1 tsp. salt • Toss the “beef” and mango strips with all the other ingredients, coating well. • Grill the strips for 3 minutes … Read more »
