1/4 cup toasted pine nuts 1 cup shiitake mushroom caps 1 tsp. fresh ginger, minced 1 Tbsp. fresh parsley, minced 1 Tbsp. tamari soy sauce 2 Tbsp. sesame oil 1 shallot, finely diced 2 garlic cloves, minced 4 cups tatsoi 1/8 cup vegetable stock 3 Anjou or Bartlett pears, peeled 1 bottle of good white … Read more »
1 cup long-grained rice 1 Tbsp. curry powder 3 1/4 cups water 1/4 cup lentils 3 vegetable bouillon cubes 1/4 tsp. garlic powder 1/4 tsp. pepper dollop of vegan yogurt 1 medium onion, quartered and thinly sliced Combine all the ingredients in a slow cooker. Cover and cook on low for 4 to 5 hours. … Read more »
8 oz. carrots 8 oz. parsnips 1 Tbsp. vegetable broth 1 Tbsp. chopped parsley Salt and pepper, to taste • Put the carrots and parsnips in a medium saucepan, add water, and cook until tender. • Drain and place in a mixing bowl. Add the vegetable broth and chopped parsley to the cooked vegetables. Mash … Read more »
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1/2 lb. shredded portobello mushrooms with gills removed 1/2 lb. shredded crimini mushrooms 1/4 lb. shredded shiitake mushrooms with stems removed 1/4 lb. green bell pepper, seeded, minced, and strained 1/2 lb. minced, strained yellow onions 1/4 cup minced garlic 1/4 cup parsley, washed and chopped Salt and pepper, to taste 1/4 lb. falafel mix, … Read more »
225g frozen sweetcorn kernels 375ml low-fat or regular soy milk 2 tbsp. tahini (optional) 1 tbsp. onion granules 1 tsp. salt 450g egg-free fettuccini White pepper (optional) • Thaw the sweetcorn kernels. Place the sweetcorn, soy milk, tahini and seasonings in a blender or food processor and blend until completely smooth. (It may take several … Read more »
1 small yellow onion, finely chopped 1/4 cup water 1 12-oz. pkg. button or cremini mushrooms, sliced 1/2 cup barbecue sauce • Braise the onions in the water for 3 to 4 minutes. Add the mushrooms and continue cooking for 4 to 5 more minutes. Add the barbecue sauce and cook until the desired thickness … Read more »
1 cup water 1 Tbsp. shoyu (soy sauce) 1 lb. chicken-flavored soy strips 1/2 cup white sesame seeds 1/2 cup black sesame seeds 1 cup unbleached flour 1/4 cup canola oil 1 tsp. sea salt 1 tsp. black pepper • Combine the water and the soy sauce in a bowl. Add the “chicken” strips and … Read more »
2 Tbsp. margarine, preferably unsalted 2 medium shallots, diced 1 Tbsp. all-purpose flour 1 cup liquid nondairy creamer or soy milk 1/2 tsp. ground nutmeg 1 tsp. salt 1/4 tsp. freshly ground black pepper 1 large bunch (about 1 1/2 lbs.) green Swiss chard, rinsed and dried with ribs removed and leaves roughly chopped • … Read more »
For the Seitan: 3 Tbsp. Egg Replacer 2-4 Tbsp. water Salt, to taste Chili powder, to taste Oil for frying 3 cups panko crumbs 4 Tbsp. minced fresh parsley Cayenne pepper, to taste Salt and pepper, to taste 1 pkg. seitan, cut into bite-sized pieces • Combine the egg replacer and water to form a … Read more »
4 cloves garlic, minced 8 oz. button or cremini mushrooms, quartered 8 oz. fresh shiitake mushrooms, stems removed and sliced 1 Tbsp. low-sodium soy sauce 1 large bok choy (or 4-5 baby bok choy), cut into 1/2-inch pieces 1/2 cup chopped green onions 1/4 cup vegetable stock 2 tsp. ginger root, minced 2 Tbsp. toasted … Read more »
4 oranges (reserve the zest of one orange) 1/2 cup orange juice 1 lb. fresh whole cranberries 1 1/2 cups sugar 2 garlic cloves 1 Tbsp. soy sauce 1/2 tsp. Tabasco sauce 3 Tbsp. minced gingerroot 2 tsp. curry powder 2 cinnamon sticks 1/2 cup raisins • Peel and separate the orange sections and set … Read more »
1 cucumber, peeled 4 medium basil leaves, finely chopped 2 small tomatoes, cut into wedges 1 Tbsp. extra virgin olive oil Salt and pepper, to taste • Using a vegetable peeler, slice the cucumber from end to end into long thin ribbons, stopping once you reach the center of the cucumber and the seeds. • … Read more »
1 pkg. large manicotti tubes 1 lb. firm tofu, drained and rinsed 1 10-oz. box frozen spinach, thawed and squeezed dry 1 Tbsp. Italian seasoning (blend of oregano, marjoram, thyme, rosemary, basil, sage) 1/2 tsp. salt 3 green onions (scallions), including green part, sliced thin 8 oz. white button mushrooms, coarsely chopped 28 oz. of … Read more »
1/4 cup diced onions 1 bag (3 cups) Morningstar Farms burger crumbles (available in the frozen-vegetables section in most grocery stores) Chili powder, to taste 6 taco shells 2 cups lettuce 1/2 cup diced tomatoes 1 cup grated soy cheese • Sauté the onions in margarine until brown. • Add the burger crumbles and stir. … Read more »
1 bunch organic spinach 1 cup water 2 cups organic wheat flour 1 bunch basil 1 1/2 cups pine nuts, plus extra for topping 1 garlic clove 2 Tbsp. extra-virgin olive oil 1 tsp. sea salt 2 tsp. vegan Parmesan cheese, plus extra for topping 1 avocado, sliced • In a blender, combine the spinach … Read more »
1 lb. sliced spicy vegetarian sausage (Try Tofurky Kielbasa.) 2 tsp. extra-virgin olive oil 8 oz. mushrooms, sliced 2 garlic cloves, minced 2 1/2 cups cooked collards, chopped and stems removed 1 tsp. minced fresh parsley 1 tsp. minced fresh basil 1/2 tsp. marjoram 1/2 tsp. oregano Salt and pepper, to taste 2 14-oz. cans … Read more »
3 Tbsp. groundnut oil 1 cup 2-inch tofu strips 1 cup green beans, sliced into 2-inch strips 1 cup 2-inch carrot strips 1 cup chopped broccoli 1 cup 2-inch red pepper slices 1 cup 2-inch green pepper slices 1/2 cup chopped baby corn 3-4 green chilies, sliced into strips (optional) 1 Tbsp. chopped garlic 2 … Read more »
5 oz. bean curd, cut into 1-inch cubes 3 Tbsp. corn flour or plain flour 1/2 tsp. salt Water Vegetable oil for deep frying 2 tsp. vegetable oil 4-5 green chilies, chopped in long shreds 2-3 cloves garlic, crushed 1 1/2 tsp. soy sauce 1 Tbsp. chili sauce 2 Tbsp. tomato sauce 1/2 tsp. sugar … Read more »
6 oz. (about 1 3/4 cup) uncooked penne pasta 14 oz. can whole plum tomatoes, drained 2 Tbsp. olive oil 5 oz. (about 1 1/2 cup) diced soy mozzarella cheese 4 oz. (about 1 cup) soy parmesan cheese 2 Tbsp. freshly chopped basil Salt and freshly ground black pepper, to taste • Boil a pot … Read more »
1/2 lb. whole wheat fusilli 4 small zucchinis, halved lengthwise 3 Tbsp. fresh lemon juice Salt and freshly ground pepper, to taste 1 bag “chicken” strips (try Morningstar Farms Meal Starters Chik’n Strips) 4 Tbsp. extra virgin olive oil Garlic powder, to taste 1 1/2 tsp. miso paste 2 garlic cloves, minced 1 tsp. crushed … Read more »
4-5 Tbsp. fake chicken broth 5 cups water, hot or boiling 1 cup nutritional yeast 1 cup flour 2/3 cup oil 1 tsp. garlic salt 1/2 tsp. pepper 2 cups white potatoes, cut into small pieces 1 cup frozen or canned corn kernels, drained 1 cup frozen or canned peas, drained 1 cup frozen or … Read more »
2 qts. candied yams.</ 2 fresh sweet potatoes, peeled Zest of 2 oranges 2 tsp. cinnamon Oil for frying • Using a shredder attachment on a food processor, process the candied yams and sweet potatoes until smooth. Add the orange zest and the cinnamon. • Form into patties and pan-fry until lightly browned on both … Read more »
For the Fennel Slaw Layer: 1 Tbsp. chopped fresh dill 1/2 tsp. finely grated fresh lemon zest 1/8 tsp. salt 1 1/2 lbs. fresh fennel, shaved very thinly 1 cup julienned carrots 2 Tbsp. fresh lemon juice 1 Tbsp. extra virgin olive oil • Mix all the ingredients together in a large bowl. Set aside. … Read more »
1 lb. dried red kidney beans 3 Tbsp. vegan margarine 1 large onion, diced 1 bell pepper, diced 5 ribs celery, diced 2 cloves garlic, minced 6 cups vegetable broth 1 tsp. liquid smoke 1/2 tsp. vegan Worcestershire sauce 1 tsp. hot sauce (or more if desired) 1/2 tsp. dried thyme 1 tsp. cayenne pepper … Read more »
