For the Loaf: 1/2 cup soft tofu 1/4 cup soymilk 1 cup fresh bread crumbs 1 tsp. salt 1/4 tsp. pepper 1/2 tsp. ground allspice 2 Tbsp. corn oil 8 ounces white mushrooms, finely chopped 1/4 cup grated carrot 1/4 cup minced onion 2 cloves garlic, minced 1 lb. finely minced or grated seitan (available … Read more »
1/4 cup water 3/4 lb. sliced fresh mushrooms 1/2 medium onion, sliced 2 cloves garlic, minced 1/4 lb. firm tofu, mashed 1/2 cup walnuts 1/4 tsp. salt 1/4 tsp. black pepper 1 green bell pepper, cored and seeded 1/2 loaf of French bread • Heat the water in a medium skillet over medium heat, then … Read more »
For the Tofu Balls: 6 cups crumbled tofu 2 cups whole-grain bread crumbs 2 Tbsp. onion powder 1 tsp. garlic powder 1 Tbsp. oregano 1 Tbsp. basil 1 1/4 tsp. salt 1 cup Pimento “Cheese” Sauce (see recipe below) • Rinse, drain, crumble, and measure tofu. Put into bowl and add remaining ingredients. Mix well. … Read more »
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2 Tbsp. oil 2 medium onions, chopped 1 clove garlic, minced 2 cups button mushrooms, chopped, or 2 cups chopped mixed vegetables like red peppers, green peppers, yellow peppers, baby corn, or carrots (any combination of vegetables or any single vegetable can be used) 1 jalapeño, chopped, or dried chili flakes, to taste 1 tsp. … Read more »
Soya milk 1 tsp. nigari or 2 tsp. calcium sulphate 1 cup water • Simmer the soya milk for 5 to 10 minutes. Cool to about 180°F. • Next prepare the coagulant – dissolve either 1 tsp. nigari (natural magnesium chloride) or 2 tsp. natural calcium sulphate in 1 cup of warm water. Less coagulant … Read more »
6 large sweet potatoes, scrubbed, peeled, and cut into wedges 6 Tbsp. vegan margarine, melted (try Earth Balance brand) 1 1/2 Tbsp. fresh minced rosemary Sea salt and black pepper, to taste • Preheat the oven to 400°F. • Toss the sweet potatoes in a large bowl with the margarine, rosemary, salt, and pepper to … Read more »
3 tsp. olive oil 1 onion, chopped 1 clove garlic, chopped 1 tsp. coriander powder 1/2 tsp. cumin powder 1/4 tsp. chili powder Salt, to taste 5 cups vegetable stock 1/2 cup chickpeas, cooked 1/4 cup couscous 1 Tbsp. mint, chopped 1 Tbsp. parsley, chopped • Heat the oil and sauté the onions and garlic … Read more »
1 Tbsp. oil 1 medium onion, finely chopped 1 cup corn, canned or cooked 1/2 cup finely chopped tomatoes 1 jalapeño, finely chopped, optional 1 tsp. coriander powder 1 tsp. cumin powder Salt, to taste 4 cups cooked brown rice • Heat the oil in a pan and sauté the onion over medium heat until … Read more »
2 large loaves Italian bread 3/4 cup olive oil 1/2 cup tomato sauce 2 packs soy pepperoni 6 oz. shredded vegan mozzarella soy cheese • Preheat the oven to 375°F. • Cut the bread in half lengthwise and set the top halves aside. Pour and spread the oil evenly onto both bottom halves, then spread … Read more »
2 lbs. red skin potatoes, scrubbed 8 oz. whole-wheat pasta noodles (try shorter noodles like penne) 1/2 red onion, finely chopped 1 celery stalk, finely chopped 2 cups vegan mayonnaise (try Vegenaise) 1 cup vegan sour cream (try Tofutti brand) 2 tsp. salt 1 tsp. pepper 1/2 cup white wine vinegar 1 1/2 tsp. paprika … Read more »
6 Tbsp. olive oil 1/2 tsp. dried chili flakes 2 cloves garlic, finely chopped 1 cup eggplant (aubergine), cut into thin 2-inch-long strips 2 lbs. plum tomatoes, peeled and roughly chopped 1/4 cup tomato paste 1/4 Tbsp. nondairy cream Salt, to taste 12 oz. orechette pasta, cooked al dente and drained 1/4 cup fresh basil … Read more »
3 lbs. artichoke hearts, quartered 1 lb. large ripe olives, pitted 1 lb. fresh tomatoes, diced (1/2” sq.) 2 cups fresh basil, chopped 1/2 cup olive oil 1 Tbsp. minced fresh garlic 1 large white onion, diced (1/2” sq.) 1/2 cup unbleached flour 1 Tbsp. salt 1 tsp. white pepper 3 qts. soy milk 3 … Read more »
1/2 tsp. salt 1/2 tsp. onion powder 1 tsp. pepper 1 tsp. garlic powder 2 cups unbleached white flour 4 Tbsp. nutritional yeast flakes 4 Tbsp. mustard (yellow, Dijon, spicy brown, or your favorite) 1/2 cup water 1 box White Wave Chicken-Style Wheat Meat or 1 roll Worthington® Chic-ketts,® thawed (or your favorite chicken substitute) … Read more »
For the carrots: 1 lb. baby carrots or chopped or sliced large carrots 1/4 cup sugar For the pudding: 1/2 cup matzo cake meal 1/8 tsp. pepper 1 tsp. paprika 1/4 tsp. salt, heaping 1 tsp. sugar 1 small onion, grated 1/4 cup oil 1/2 cup water • Put the carrots in a small, oven-safe … Read more »
1 lb. manicotti 2 lbs. firm or soft tofu, patted dry and mashed 2 cloves garlic, minced 1/2 cup soy milk 2 Tbsp. olive oil 2 Tbsp. lemon juice 1 Tbsp. sugar Salt and pepper to taste 2 Tbsp. minced fresh parsley 1 cup chopped fresh spinach (optional) 4 cups homemade or commercial spaghetti sauce … Read more »
24 Brussels sprouts 2 Tbsp. olive oil Salt and pepper, to taste •Trim the stems of the Brussels sprouts and remove the discolored outer leaves. Cut in half, from the stem to the top, and place into a medium bowl. Add 1 tablespoon of the oil and gently toss until coated. •Heat the remaining tablespoon … Read more »
1/2 lb. firm tofu 1/2 cup diced green peppers 1/2 cup diced onion 2 Tbsp. roughly chopped cilantro 1/4 cup cooked whole-kernel corn 1/4 cup barbecue sauce Salt and pepper, to taste 4 sandwich rolls or 8 slices of bread •Wrap the tofu in clean towels and gently squeeze the water out. Dice into 1/2-inch … Read more »
2 large cloves garlic, coarsely chopped 1/2 cup chopped onion 2 Tbsp. lime juice 2 Tbsp. water 1 Tbsp. soy sauce 1 Tbsp. brown sugar 1 lb. firm or extra-firm tofu, drained and cut into 1-inch cubes 12 6-inch bamboo skewers For the Peanut Dipping Sauce: 5 Tbsp. peanut butter 4 Tbsp. water A thin … Read more »
2 10-oz. packages of vegan puff pastry shells (12 shells) 1 tsp. margarine 2 tsp. water 1/2 cup finely chopped onion or green onions 2 tsp. cornstarch 1 1/2 cups soy milk 1 14-oz. can artichoke hearts Paprika Salt and pepper, to taste • Bake the pastry shells according to the package directions until golden. … Read more »
2 cups all-purpose flour 1 cup dairy-free margarine 1/4 tsp. sugar 1 1/4 tsp. salt 1/4 cup water 1 lb. vegetarian sausage, crumbled 2 lbs. firm tofu, crumbled 1/4 cup soy Parmesan cheese 1/4 cup minced fresh parsley 1/2 tsp. fresh ground pepper 1/4 tsp. cayenne 1/4 tsp. paprika 1/4 tsp. ground fennel seeds • … Read more »
For the Glaze: 3/4 cup cane syrup 1/2 cup molasses 1/4 cup pineapple juice 1/4 cup sake 1/2 tsp. salt 1/2 tsp. sriracha sauce • Combine all the ingredients, except the sriracha, and bring to a simmer. Cook for 20 minutes, or until syrupy. • Add the sriracha, adjusting the amount to achieve the desired … Read more »
Yams Parsnips Carrots Yucca root Maple syrup Just Like Honey (available at www.suzannes-specialties.com) Olive oil Salt Black pepper Cayenne pepper Fresh herbs (try sage, oregano, rosemary, and thyme) • Preheat the oven to 350°F. • Clean the vegetables and chop into pieces that are approximately the same size. Place in a large mixing bowl and … Read more »
