12 oz. pimentos 2 1/2 oz. slivered, toasted almonds 2 tsp. minced garlic 1 1/2 Tbsp. chipotle peppers in adobo sauce (try San Marcos brand, available in Hispanic markets) 1/2 cup olive oil 1 1/2 Tbsp. balsamic vinegar 1 1/2 tsp. salt Combine all the ingredients in a blender and purée until smooth. Makes 2 … Read more »
1 Tbsp. canola or vegetable oil 1 14-oz. can hearts of palm, drained and cut into 1/2-inch rounds 1/2 tsp. cayenne pepper 1/4 tsp. black pepper 1/4 tsp. salt •Heat the oil in a nonstick pan over medium-high heat until very hot. •Lay out the palm heart rounds on a paper towel to absorb some … Read more »
1 Tbsp. olive oil 1/2 onion, sliced 2 carrots, peeled and cut into matchsticks 1 cup shiitake mushrooms, sliced 3 cloves garlic, chopped 1–2 red Thai (or jalapeño) peppers, seeded and finely chopped 1 1/2 cups vegetable broth 1 12-oz. can coconut milk 1 Tbsp. grated ginger 1 4-inch piece of lemon grass, cut into … Read more »
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16 oz. bowtie pasta 1 cup cubed vegan chicken (try Morningstar Farms Meal Starters Chick’n Strips) 10-12 spears spiced/pickled asparagus, cut into 1-inch pieces 1/4 cup pine nuts 1/2 cup shelled edamame 1/4–1/2 cup Vegenaise (The more Vegenaise you add, the creamier the pasta will be.) Dried oregano, to taste Garlic salt, to taste • … Read more »
1 tsp. ground cumin 1 tsp. salt 1/2 tsp. ground cayenne pepper 3 large sweet potatoes 1 Tbsp. olive oil • In a small bowl, combine the cumin, salt, and cayenne pepper. Set aside. • Preheat the oven to 400°F. • Peel the sweet potatoes and cut in half lengthwise. Cut each half into 6 … Read more »
1/2 lb. soft or medium-firm tofu 1/4 cup safflower oil Juice of 1/2 lemon (1 to 1 1/2 Tbsp.) 1/2 tsp. salt 2 tsp. prepared mustard 1/4 cup sweet pickle relish • Blend together the tofu, oil, lemon juice, salt, and mustard in a food processor until smooth. • Stir in the pickle relish and … Read more »
For the Salad: 1 3/4 lbs. Wild Mushroom Field Roast, julienned 1 1/2 lbs. soba noodles, cooked, cooled, and drained 1 1/4 cups julienned green pepper 1 1/4 cups julienned red pepper 1 cup chopped scallions 3/4 cup chopped cilantro For the Dressing: 5 Tbsp. soy sauce 5 Tbsp. lime juice 2 tsp. sesame oil … Read more »
1/2 tsp. dried parsley 1/4 tsp. dried thyme 1/2 tsp. black pepper 1 dried bay leaf 2 large carrots, sliced 2 stalks celery, sliced 2 medium white onions, thinly sliced 2 large white or red potatoes, quartered 1/2 tsp. salt • Combine all in a large pot and add water to cover. Bring to a … Read more »
1 16-oz. pkg. firm tofu 2 Tbsp. vegetable oil 1 Tbsp. soy sauce 1 clove garlic, minced •Remove the tofu from the packaging, drain, pat dry, and cut into 1/2-inch squares. •Place a medium sauté pan or wok over medium-high heat and add 2 tablespoonfuls of oil. •Add the tofu and cook until golden brown, … Read more »
For the Glaze: 2 cups fresh mango juice 1 cup fresh orange juice 2 fresh lemons 1/2 cup sauternes Zest of 1 orange 1/2 cup cane syrup 1/4 tsp. salt 1 1/2 Tbsp. curry powder Pinch of cayenne pepper • Combine all the ingredients in a small saucepan. • Simmer for 25 to 30 minutes, … Read more »
2 cups vegetable stock 1 cup long-grain rice 1 Tbsp. Earth Balance margarine 1/2 tsp. sea salt 2 cups chopped collard leaves Black pepper, to taste • In a large saucepan, bring the stock to a boil. Stir in the rice, the Earth Balance, and the salt. • Add the collard leaves and return to … Read more »
2 Tbsp. olive oil 1 lb. vegan chicken strips, chopped (try Morningstar Farms Meal Starters Chick’n Strips) 1 lb. button mushrooms, sliced 6 fresh large basil leaves, thinly sliced 1 lemon, sliced into thin wedges 2 Tbsp. chopped chives 1/4 cup white wine 1 cup tomato sauce Salt and pepper, to taste • Heat the … Read more »
2 Tofutti cheddar slices 2 slices bread Margarine • Put both slices of cheese on one slice of bread and cover it with the other slice. • Spread the margarine on the outside of each slice of bread and heat in a pan until the cheese is melted and the bread is browned. Makes 1 … Read more »
9 oz. cooked chickpeas 1 clove garlic Salt, to taste 1/2 tsp. lemon juice 1 tsp. vegetable oil 1 tsp. flour Vegetable oil for deep-frying • Combine all the ingredients, except the oil for deep-frying, and blend in a food processor. • Taste and adjust the seasonings. • Make balls (about the size of a … Read more »
3 garlic gloves, peeled 1/3 cup pine nuts 3 cups firmly packed fresh basil leaves 1/2-3/4 tsp. salt 1/8 tsp. freshly ground black pepper 1/2 cup extra virgin olive oil 1/4 cup soy Parmesan cheese • Place the garlic and pine nuts in a food processor and process until minced. Add the basil, salt, and … Read more »
1/2 cup nutritional yeast flakes 1/3 cup unbleached all-purpose flour 1 cup vegetable broth Up to 1-1/2 cups water 1-1/2 Tbsp. soy sauce or tamari 1/2 tsp. garlic powder 1/4 tsp. paprika 1/4 tsp. dried basil 1/4 tsp. dried oregano 1 4-ounce can tomato sauce 2 cups elbow macaroni, cooked according to package directions • … Read more »
1 vanilla bean (pulp only)* per person 3/4 cup rice wine vinegar 1/4 cup fresh orange juice 1/8 cup fresh lemon juice 21/2 Tbsps. turbinado sugar 11/2 tsp. fresh thyme, minced 1 cup extra virgin olive oil • Slice vanilla bean lengthwise, using a paring knife. Carefully scrape out the pulp and place it in … Read more »
1 small butternut squash, peeled, halved, and seeds removed 1/2-1 cup water 2 tsp. lite soy sauce 1 Tbsp. maple syrup • Chop the squash into 1-inch cubes (approximately 4 cups). • In a pot, combine with the remaining ingredients. • Cover and simmer over medium heat for approximately 15 minutes, or until fork-tender. Makes … Read more »
2- to 2 1/2-lb. spaghetti squash, halved lengthwise 3 Tbsp. olive oil Salt and pepper, to taste • Preheat the oven to 375˚F. Scoop out the center of the squash, including the seeds, and discard. • Place the squash halves face up on a baking sheet, then drizzle the olive oil over the inside of … Read more »
600g uncooked white rice 1.7lt vegetable stock 450g firm tofu, cut into chunks 350g cooked black-eyed beans 350g sweetcorn 225g chopped spring greens 125g okra 115g diced green pepper 3 tbsp. vegetarian Worcestershire sauce 1 3.5-oz. can tomato paste 2 large onions, chopped 6 cloves garlic, minced 1 jalapeño pepper, seeded and minced 1 tbsp. … Read more »
2 Tbsp. lime juice 1 Tbsp. soy sauce 1 cup coconut milk 2 Tbsp. vegetable oil 2 fresh red chilies, cut into thin strips 4 garlic cloves, minced 6 scallions, sliced diagonally 2 bunches bok choy, shredded 1 Tbsp. crushed peanuts • In a small bowl, stir together the lime juice and soy sauce. Gradually … Read more »
1 large white onion, chopped 2 garlic cloves, minced 1 Tbsp. olive oil 1 bunch spinach, chopped 2 yams, peeled and sliced 17.5-oz. can garbanzo beans 1/2 cup raisins 28-oz. can Mexican-style chopped tomatoes Salt and pepper, to taste Cayenne pepper, to taste 1/2 cup uncooked rice Tabasco sauce, to taste • In a sauté … Read more »
1/4 cup olive oil 1 package sweet Italian “sausage,” sliced into 1/2-inch pieces (try Tofurky brand) 2 carrots, sliced into 1-inch rounds 2 onions, peeled and quartered 1 celery stalk, cut into 1-inch pieces 3 cups oyster mushrooms 2 garlic cloves, roughly chopped 2 cups vegetable stock 2 Tbsp. chopped pimento 1/2 tsp. sea salt … Read more »
