1 eggplant 1/2 cup soy milk Egg replacer equivalent to 1 egg 1 cup Italian-style bread crumbs 1 tsp. salt 1 tsp. pepper 1/2 cup flour 1/2-1 cup marinara sauce Basil (optional) • Cut the eggplant into 1/2-inch slices, then liberally coat with salt and set in a colander for 1 hour to drain. Rinse … Read more »
1 medium eggplant 2 medium zucchinis 1/4 cup olive oil 1 large onion, chopped 4 garlic cloves, sliced 28-oz. can crushed peeled tomatoes 1 tsp. dried oregano 2 tsp. sea salt 1/2 tsp. black pepper 1 large baking potato 1 Tbsp. olive oil for drizzling on top Chopped fresh parsley for garnish Vegan Béchamel Sauce … Read more »
225 g/2 cups flour (maida) Salt, to taste Water for kneading • Sieve the flour and salt together. Add water to make a soft, smooth dough. Set it aside for a few minutes, then divide it into 4 even-sized balls of dough. • To make roti, flatten each ball with the palm of your hand … Read more »
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2 lbs. eggplant, peeled and cut into 1-inch rounds Salt for sprinkling on the eggplant 1 1/2 cups white vinegar 1 cup water Dried oregano, to taste 4-6 cloves garlic, crushed Olive oil sufficient to cover the eggplant • Place the eggplant slices in a colander and sprinkle each layer with salt. Let stand for … Read more »
For the Potatoes: 2 lbs. red bliss or small golden potatoes, cut into 1-inch chunks 1/4 cup olive oil 2 tsp. freshly chopped rosemary 2 tsp. freshly chopped thyme 1 Tbsp. freshly chopped parsley 1 1/2 Tbsp. salt 2 tsp. cracked black pepper • Combine all the ingredients and mix well. • Place on a … Read more »
1 bag Fritos 2 cans Hormel vegetarian chili 1 bag shredded Tofutti cheddar “cheese” 1 bag veg burger crumbles, optional • Starting with Fritos on the bottom, alternate layers of each ingredient until baking pan is full. Top with a thin layer of “cheese.” • Bake at 350°F for 15-20 minutes, or until the “cheese” … Read more »
3 sweet yellow onions 1 white onion 3 shallots 1 Tbsp. chili oil with garlic or olive oil Salt and pepper, to taste 1 cup red wine 2 heaping Tbsp. brown sugar 2 Tbsp. pear-infused vinegar or balsamic vinegar 1 small can pineapple pieces 2 pkgs. seitan (try White Wave brand) 8 small red potatoes, … Read more »
6 cups water 1 onion, diced 2 cloves garlic, minced 1 tsp. cumin 1 Tbsp. olive oil 1 15-oz. can of each, with the cooking liquid: Chickpeas Hominy (white corn) Large butter beans Small navy beans 1 4-oz. can chopped mild green chilies Salt and pepper to taste Hot sauce to taste • Preheat the … Read more »
4 cups dried fusilli 5 Tbsp. olive oil 2 garlic cloves, slivered 2 Tbsp. chopped fresh thyme 2 cups sliced shiitake mushrooms 2 cups fresh cremini mushrooms Salt and freshly ground pepper, to taste 1/2 cup toasted pine nuts 1 cup frozen peas 1/2 cup vegetable stock • Cook the fusilli and set aside. • … Read more »
3 bunches baby carrots, of different colors 1/2 cup corn starch 8 cups canola oil • Using a vegetable peeler, peel each entire carrot into very long strips. • In a large bowl, toss the strips with the cornstarch. • In a medium-sized pot, heat the oil until it reaches about 350°F and fry the … Read more »
1 1/2 lb. ripe Roma and Beefsteak tomatoes 1 garlic clove, minced 1/2 cup vegetable broth 1/2 tsp. ground cumin Sea salt, to taste Black pepper, to taste 1 Tbsp. lime juice Hot sauce, to taste 1/2 avocado, diced 3 tsp. minced fresh chives • Fill a large pot with water and bring to a … Read more »
1 lb. firm tofu 1/2 pint vegetable stock 4 Tbsp. soy sauce 2 Tbsp. toasted sesame oil 1 Tbsp. garlic, minced 1 Tbsp. ginger, minced 1 Tbsp. sesame seeds 1/2 tsp. Chinese five-spice powder • Wrap the block of tofu in a clean, lint-free towel and place in a colander in the sink. Put a … Read more »
2 Tbsp. olive oil or water 2 medium onions, finely chopped 4 cloves garlic, crushed 1 tsp. dried rosemary 1 tsp. dried thyme 1-1/4 cups cashews, ground 5 medium carrots, cooked and mashed 3/4 cup whole wheat bread crumbs 1 vegetable bouillon cube dissolved in 3/4 cup hot water 3 heaping Tbsp. whole wheat flour … Read more »
1 tsp. olive oil 2 pieces whole wheat bread 2 Tbsp. hummus 1 Tbsp. chopped olives 8–10 thin cucumber slices •Preheat a grill or panini pan over medium heat. •Brush the olive oil on one side of each slice of bread, then turn the slices over so that the oiled side is down. •On the … Read more »
2 15.5-oz. cans black beans, rinsed and drained 1 1/2 cups frozen corn kernels 1 avocado, peeled, pitted, and diced 1 red bell pepper, diced 2 tomatoes, seeded and diced 6 green onions, minced 1/2 cup fresh cilantro, chopped (optional) 1/3 cup freshly squeezed lime juice 1/2 cup olive oil 1 clove garlic, minced 1 … Read more »
1 1/2 tsp. vegetable oil 1 small onion, finely chopped 6 scallions, minced with white and green parts separated 2 cloves garlic, minced 1 lb. extra-firm tofu, patted dry and cut into 1/4-inch cubes 6 oz. vegetarian burger crumbles (try Morningstar Farms—www.kelloggs.com) 2 Tbsp. toasted sesame oil 2 Tbsp. soy sauce 2 Tbsp. vegan oyster … Read more »
2 cups chopped carrots 6 medium potatoes, scrubbed and chopped 2 Tbsp. olive oil 2 pkgs. vegan beef strips (try Smart Life Beef Strips) 1 small onion, chopped Lawry All Season, to taste Pepper, to taste 2 Tbsp. flour 4 cups vegetable broth or water • Fill a large pot with water and boil the … Read more »
• For each entrée serving, toss approximately 3 oz. of Sage’s Rasta’s Raw Pesto (see recipe) with a combination of romaine lettuce and baby greens. • Garnish with your best garden-fresh ingredients and finely chopped vegetables. At Sage’s Café, we use shredded cabbage and carrots, julienned zucchini, and daikon noodles (made with a circular slicer). … Read more »
3/4 cup soybeans 3/4 cup rye berries 1/2 lb. firm tofu 1/2 cup Vegenaise 1 medium onion, diced 1/2 red bell pepper, diced 1 carrot, peeled and diced 1 small cucumber, peeled, seeded, and diced 1/8 cup dried dill weed 1/8 cup apple cider vinegar 1 Tbsp. salt 1 Tbsp. medium-grind black pepper • In … Read more »
1/2 lb. tri-colored pasta (or elbow macaroni) 1/2 medium onion, chopped 2 cloves garlic, minced 1 Tbsp. olive oil 1/2 lb. firm or extra-firm tofu, diced 1 (14-oz.) can artichoke hearts, quartered 1 (12-oz.) can diced tomatoes 1 (8-oz.) can tomato sauce • Cook the pasta according to the package directions. • While the pasta … Read more »
1/2 lb. firm tofu, drained and sliced 1/4-inch thick 2 large ripe tomatoes, sliced 1/4-inch thick 1 cup fresh basil leaves, torn 1 cup vegetable broth 1 tsp. minced garlic 1/4 cup extra virgin olive oil Sea salt and fresh ground black pepper, to taste •In a bowl, combine 1 cup vegetable broth with the … Read more »
1 Tbsp. nondairy margarine (try Earth Balance brand) 2 slices vegan bread (try Cobblestone Mill Whole Wheat Bread) 2-3 Tbsp. pizza sauce 2 slices soy mozzarella cheese 1 mushroom, sliced (optional) 1 Tbsp. onion, minced (optional) 4 slices vegetarian pepperoni (try Yves Veggie Pizza Pepperoni) •Spread the margarine on one side of each slice of … Read more »
1 pita 1/2 Tbsp. olive oil 3 Tbsp. marinara sauce 1/4 cup shredded vegan mozzarella cheese 7 vegan pepperoni slices 1 Tbsp. sliced black olives 1/2 Roma tomato Vegetables of your choice (optional) 1 tsp. Italian seasoning • Brush the pita with the olive oil and spread on the marinara. Sprinkle the vegan cheese on … Read more »
