7 cups water plus 1 qt. water, divided 3 oz. Japanese red miso 3/4 tsp. freshly ground garlic 3/4 tsp. granulated garlic 1 Tbsp. plus 1 tsp. soy sauce 2 lbs. tofu, cubed Vegetables of choice (spinach and scallions work well) • In a pot over medium heat, bring the 7 cups of water almost … Read more »
1 Tbsp. Egg Replacer 4 Tbsp. water 2 cups unbleached flour 1 tsp. salt 1 tsp. pepper 1/4 tsp. oregano 6 medallions of seitan For the sauce: 2 Tbsp. olive oil 2 Tbsp. unbleached flour 1/4 cup diced onions 1 cup white wine 1/4 cup lemon juice 1/4 cup capers 1 tsp. turmeric 2 cups … Read more »
1 large vegetarian stewed ham (available from May Wah ) 1/2 cup brown sugar 1 tsp. cinnamon 1 tsp. cloves 5 slices fresh pineapple 1/4 cup lemon juice 1/2 cup pineapple juice 1/2 cup orange juice • Preheat the oven to 350°F. Cut the veggie ham into bite-sized pieces. Mix all ingredients together. Cover and … Read more »
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2 cups diced onion 6 Tbsp. olive oil 5 Tbsp. flour 8 cups chopped tomatoes 1/2 Tbsp. basil 1/2 tsp. thyme 2 Tbsp. sugar Salt and pepper, to taste • In a heavy-bottomed pot or saucepan over medium heat, sauté the onions in the olive oil until translucent. Stir in flour, forming a roux. • … Read more »
12 whole jalapeño peppers 1 cup vegan cream cheese 3/4 cup flour 1/4 cup plus 2 Tbsp. cornmeal, divided 1/4 tsp. salt 1/4 tsp. pepper 1 cup plain soy milk Vegetable oil • Cut each jalapeño from end to end and remove the stem from the top. Using a small knife (or running water), remove … Read more »
8 cups raw fries (about 5 medium potatoes) 1-2 Tbsp. olive oil 1 tsp. salt 2 tsp. onion powder 1/2 tsp. garlic powder • Wash and scrub the potatoes, leaving on the skins. Slice the potatoes lengthwise 1/4” thick. Cut the slices in half lengthwise. Put in a bowl and add the remaining ingredients. Mix … Read more »
2 Tbsp. vegetable oil 1 large onion, diced 2 medium green peppers, seeded and diced 1 1/2 cups boiling water 2 1/2 cups tomato sauce 1 Tbsp. chili powder Pinch of pepper 1 tsp. salt 1 Tbsp. soy sauce 1 Tbsp. mustard 1 Tbsp. sugar 1 1/2 cups dry TVP (textured vegetable protein) • Heat … Read more »
1/2 large or 1 small onion, chopped 1-2 tsp. chili powder 1/2 tsp. garlic powder 1/4 tsp. black pepper 1/2 Tbsp. soy sauce Dash liquid smoke (optional) 1 cup TVP mixed with 7/8 cup hot water 1 16-oz. can crushed tomatoes 2 cups cooked beans (black or kidney) Dash ketchup Dash mustard 1-2 cups vegetable … Read more »
5 potatoes, cut into 1/4-inch-thick slices 2 Tbsp. extra-virgin olive oil Garlic powder, to taste Ground sage, to taste Paprika, to taste • Preheat the oven to 500°F. • Place the potato slices on a cookie sheet and drizzle with the olive oil. • Sprinkle with the garlic powder, ground sage, and paprika and mix … Read more »
20 red potatoes, quartered 1/2 cup minced red onions 1 cup seedless red grapes, halved 1/4 cup cilantro, chopped 1/4 cup vegan mayonnaise, such as Vegenaise available at most health-food stores 3 tsp. mustard 1/4 tsp. pepper • Boil the potatoes until tender. Drain and set aside. • When cool, combine in a large bowl … Read more »
For the Sun-Dried-Tomato Linguine: 1/2 lb. linguine 2 Tbsp. olive oil 1 pkg. faux-chicken strips (try Morningstar Farms Meal Starters Chik’n Strips) 2 Tbsp. chopped garlic 1 cup sun-dried tomatoes, quartered Salt and pepper, to taste • Cook the pasta in salted water according to the package directions. Drain. • In a medium pan over … Read more »
Courtesy of Native Foods. 8 pieces of soy chicken “brests”(available dried) 2 cups BBQ sauce 8 wooden bamboo skewers 4 potatoes, baked Assorted grilled or steamed veggies Rodeo Ranch Dressing 2 green onions, chopped • Reconstitute chicken “brests” in boiling water according to instructions, approximately 20 minutes. • Slice into 1-inch strips lengthwise and spear … Read more »
1-lb. bag egg-free pasta 1/2 cup onion, chopped 1 Tbsp. vegetable oil 1-lb. pkg. vegan burger crumbles 1 10 1/4-oz. can Franco-American mushroom gravy 2 4 1/2-oz. cans sliced mushrooms, drained 1/8 tsp. garlic powder 1/4 tsp. pepper 1/8 tsp. salt 1/2 carton Tofutti “Sour Supreme” 3/4 cup white cooking wine (optional) • Cook the … Read more »
2/3 cup apple cider 5 large sweet potatoes or yams, scrubbed but unpeeled1/4 cup vegan margarine2 Tbsp. light brown sugar1/2 tsp. saltLightly toasted, chopped pecans or thinly sliced pineapple rings, for garnish Boil the cider in a small saucepan over high heat until reduced by half, about 7 minutes. Set aside. Bring a large pot of … Read more »
For the Dumplings: 2 cups flour 1 Tbsp. baking powder 1/2 tsp. salt 1/2 stick (4 Tbsp.) margarine 3/4 cup soy milk For the Soup: 1/2 stick (4 Tbsp.) margarine 1/2 cup onion, chopped 1/2 cup celery, chopped 1/2 cup flour 1/4 tsp. celery salt 1/2 tsp. pepper 8 cups vegetable broth 2 medium carrots, … Read more »
1 lb. soba, rice or other noodles 5 Tbsp. tamari or soy sauce 5 Tbsp. lemon or lime juice 1-2 Tbsp. peanut butter 1 Tbsp. tahini (or omit and use more peanut butter) 2 green chillies, seeded and minced 4 Tbsp. sugar or other sweetener 1 large onion, chopped 4-8 garlic cloves, minced 1/2 lb. … Read more »
1 tsp. olive oil1/4 cup minced white onion2 cloves garlic, minced4 cups vegetable stock2 15-oz. cans black beans, drained1/4 tsp. cuminRed pepper flakes, to tasteSalt and pepper, to tasteChopped avocado for garnishCilantro for garnish In a saucepan (over medium heat), sauté the onions in the olive oil until softened. Add the garlic and sauté for … Read more »
1 cup tomato juice 1 cup pineapple juice 1/2 cup rice vinegar 2 Tbsp. soy sauce 1/2 cup lemon juice 2 Tbsp. Sriracha hot sauce 1/4 oz. ginger 1/4 cup sugar 1 cup sake 2 Tbsp. ketchup 2 Tbsp. plum sauce2 tsp. Cornstarch • Place all the ingredients in a pot and bring to a … Read more »
4 pita breads 1 cup hummus 16 falafels 1/2 cup chopped onions 1/2 cup chopped cucumber 1/2 cup chopped cabbage 1/2 cup chopped tomatoes 1/2 cup cooked sweet corn 1/2 cup cooked rice (optional) Chili sauce, to taste • Warm up the pita breads. Cut off the top inch of each pita bread. • Spread … Read more »
1 1/4 cups dried macaroni 1 Tbsp. margarine 1 can chickpeas 6-8 Tbsp. vegan mayonnaise 1 small onion, diced 1 stalk celery, chopped Onion salt, to taste Dash of dill • Boil the macaroni in salted water until done, drain, and toss with the margarine until coated. • Pour the liquid off the chickpeas, saving … Read more »
1/2 lb. cooked seitan 4 Tbsp. vegan margarine 1/4 cup sliced onions 1/4 cup sliced mushrooms 1/2 tsp. salt 1/2 tsp. pepper 1/4 tsp. thyme 2 Tbsp. flour 1/2 cup vegetable broth •Slice seitan into 1/2-inch-thick pieces and set aside. •Heat one tablespoonful of the margarine in a skillet over medium-high heat. Add half the … Read more »
1 cup wild rice, washed 2 cups vegetable broth 1/3 cup toasted, chopped pecans 1/2 cup dried cranberries 3/4 cup chopped dried apricots 1/2 cup chopped red onion 1/4 cup lime juice 2 Tbsp. agave nectar 1 1/2 tsp. grated fresh ginger 1 tsp. grated lime peel 6 Tbsp. extra-virgin olive oil Salt and pepper, … Read more »
