1 1/2 lbs. russet potatoes, peeled and quartered 2 Tbsp. margarine 1/2 tsp. salt 1/2 cup (2 oz.) shredded vegan smoked mozzarella cheese 1/2 cup (2 oz.) shredded vegan cheddar cheese Big pinch red pepper flakes Vegetable oil for preparing the tortillas 8 thin corn tortillas 1 small red or green bell pepper, seeds removed … Read more »
1 large onion, peeled and coarsely chopped 2 carrots, coarsely chopped 1 celery stalk, coarsely chopped 1 cup shiitake mushrooms, portobello mushroom stems, or whole white mushrooms 1 parsnip, peeled and coarsely chopped 1 leek, well rinsed and coarsely chopped 4 garlic cloves, peeled 2 bay leaves 1/2 cup chopped parsley 5 sprigs thyme 5 … Read more »
1/2 head green cabbage, shredded 1/2 head purple cabbage, shredded 2 large carrots, grated 1 red onion, thinly sliced 2 green onions, thinly sliced 1 red chili, sliced 1 1/2 cups vegan mayonnaise 1/4 cup brown mustard 2 Tbsp. Creole seasoning 1 Tbsp. cider vinegar Juice from 1 lemon Dash of sugar Hot sauce, to … Read more »
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3 cups vegetable or tomato juice 1 medium onion, minced 2 medium tomatoes, diced 1 green bell pepper, minced 1 clove garlic, crushed 1 medium cucumber, diced 2 Tbsp. lemon juice 2 Tbsp. red wine vinegar 1 tsp. dried tarragon 1 tsp. minced fresh basil Pinch of ground cumin Dash of hot sauce 2 Tbsp. … Read more »
For the Tempeh: 8 Tbsp. shoyu (soy sauce) 8 slices fresh ginger 2 medium dried ancho chilies 2 medium dried chipotle chilies 1 large bay leaf 10 peppercorns 1/4 tsp. sea salt 2 garlic cloves, sliced 6 cups water 2 8-oz. packages tempeh 1 cup yellow cornmeal Salt and pepper, to taste 4 Tbsp. canola … Read more »
For the Gluten: 3 1/2 cups whole wheat flour 3 1/2 cups unbleached white flour 3 1/2 cups cold water For the Stock: 7 cups water 1/2 to 1 cup shoyu 4 1/4-inch slices of ginger 4 garlic cloves, minced 1 bay leaf 5 inches kombu (sea vegetable, available at health food stores) or 1 … Read more »
1 lb. extra-firm tofu 2 Tbsp. lemon juice 1/2 Tbsp. apple cider vinegar 2 Tbsp. soy sauce 2 Tbsp. olive oil 2 tsp. chopped thyme Pepper, to taste •Preheat the oven to 475°F. •Wrap the block of tofu in paper towels and press for 10 minutes by adding weight on top. Remove the paper towels … Read more »
1 5- to 6-lb.pumpkin or several small winter squash 3 3/4 cups water 1 cup brown rice 1/2 cup wild rice 2 Tbsp. margarine 3/4 cup chopped onion 2 small tart apples, cored and diced 1/2 cup chopped, toasted pecans Dash nutmeg 1/8 tsp. cinnamon or more to taste Salt and pepper to taste 3 … Read more »
1 medium eggplant 2 Tbsp. olive oil Salt and pepper, to taste •Cut the eggplant into 3/4-inch slices. •Brush both sides of each slice liberally with olive oil, then sprinkle with salt and pepper. •Cook the slices on a grill over high heat for 3 to 4 minutes on each side. Makes 2 to 4 … Read more »
2-3 lbs. fresh asparagus (16-18 spears per pound) 5 Tbsp. dark sesame oil 1 1/2 Tbsp. rice vinegar 2 1/2 Tbsp. soy sauce or tamari 2 tsp. sugar Salt and pepper, to taste 1/4 cup toasted sesame seeds • Cut approximately 1 inch or more off the ends of the asparagus stalks and discard. Using … Read more »
1/4 cup margarine, melted, plus 2 Tbsp. for sautéing mushrooms 3 large Idaho potatoes, peeled and sliced into 3-inch-by-2-inch strips Salt and white pepper to taste 2 cups each thinly sliced white mushrooms, shiitake mushrooms, portobello mushrooms and chanterelle mushrooms (no stems) 1 large shallot, chopped 1 oz. chopped chives 8-10 medium vine-ripened tomatoes, peeled … Read more »
6 lbs. roma tomatoes 1 Tbsp. minced garlic 1/4 cup finely chopped shallots 1/4 cup extra-virgin olive oil 1 cup fresh basil, cleaned and chopped 1/4 cup fresh chives, chopped 1 Tbsp. fresh tarragon, chopped 3 Tbsp. balsamic vinegar 2 tsp. kosher salt 1 tsp. black pepper 5 cups roasted vegetable stock • Cut the … Read more »
2 oz. margarine 2 oz. rolled oats 2 oz. quick oats 2 oz. unsalted mixed nuts, chopped 1 large carrot, chopped 4 oz. mushrooms, chopped 1 large onion, chopped 1 lb. burger crumbles 2 oz. Crisco or comparable vegetable shortening 1/2 tsp. Marmite or Vegemite yeast extract 1 Tbsp. whisky 1 tsp. freshly ground black … Read more »
1 1/2 lbs. collard greens 1 Tbsp. olive oil 1 small yellow onion, minced 1 celery rib, minced 1/2 large green bell pepper, seeded and minced 2 garlic cloves, minced 1 14.5-oz. can diced tomatoes, drained 1 tsp. dried thyme 1/4 tsp. filé powder 1/4 tsp. cayenne Salt and freshly ground black pepper, to taste … Read more »
1/2 cup canned solid-pack pumpkin Egg Replacer, equivalent to 1 egg 1/2 tsp. sea salt 1/8 tsp. grated nutmeg 1/8 tsp. baking powder 1/2 cup all-purpose flour 3 Tbsp. Earth Balance margarine 1/2 cup vegan parmesan cheese • Bring a large pot of salted water to a boil. Place the pumpkin, egg replacer, salt, nutmeg, … Read more »
6 cups water 3 cups short-grain brown or white rice 1 small cucumber 1 small zucchini 1/2 green bell pepper 1/2 red bell pepper 2 small carrots 1/2 lb. fresh spinach 2/3 cup rice wine vinegar 6 Tbsp. brown sugar 1 package pre-toasted nori sheets Prepared wasabi paste • Bring the water to a boil. … Read more »
3 cucumbers, peeled, seeded, and sliced into 1/4-inch-thick crescents (about 4 cups) 2 tsp. salt 1 Tbsp. brown sugar, packed 2 Tbsp. fresh lemon juice 1 1/2 Tbsp. rice vinegar or white vinegar 1 Tbsp. vegetable oil 2 tsp. fennel seeds 1 to 2 tsp. seeded, minced fresh chili pepper (optional) 1/2 cup crushed roasted … Read more »
5 Tbsp. extra-virgin olive oil 5 Tbsp. good-quality balsamic vinegar 1 tsp. crushed red pepper flakes 1-2 garlic cloves, sliced thinly 2 cups cooked cannelloni beans 3 Tbsp. basil leaves (chiffonade) Salt and pepper, to taste 2-4 slices of day-old rustic bread, grilled or toasted • Mix the olive oil, vinegar, and pepper flakes in … Read more »
1 1/2 cups apple cider vinegar 3 cups sugar 6-inch piece of ginger, peeled 4 1/2 cups peanut oil • Place the apple cider vinegar in a large bowl. Add the sugar and stir until dissolved. • Mince the ginger in a food processor. Add the vinegar-sugar solution and pulse until combined. Drizzle in the … Read more »
2 cups water 1/3 cup currants or raisins 3/4 tsp. salt 4 Tbsp. olive oil 1 1/2 cups couscous 2 large garlic cloves, minced 1 small onion, finely chopped 2 Tbsp. red wine vinegar 3 red bell peppers, roasted and chopped (jarred or roast your own) 1/2 cup pimento-stuffed green olives, thinly sliced 2 Tbsp. … Read more »
For the Sauce: 2 dried chilies, deseeded and soaked for 3-4 hours 3 garlic cloves 1 tsp. vinegar 2 Tbsp. water 1 cup ketchup Salt, to taste • In a food processor, grind the chilies, garlic, vinegar, and water into a fine paste. Remove to a saucepan and cook over medium-high heat. • Add the … Read more »
For the Salsa: 1 ripe mango, peeled and diced 1 ripe avocado, peeled and diced Juice of 1/2 lime 2 Tbsp. walnut oil or other oil of choice 1/4 tsp. sea salt 1/2 cayenne pepper, seeded and minced 2 Tbsp. cilantro, finely chopped 3 Tbsp. red onion, minced • Gently toss all the ingredients together … Read more »
1 Tbsp. garlic, very finely minced 1/2 tsp. salt Pinch of cayenne 1 cup lemon juice 3/4 cup water 1 cup tahini 1/2 cup olive oil • In a blender, combine all the ingredients, except the olive oil, on high speed until smooth. While the machine is running, slowly pour in the olive oil. Note: … Read more »
1 1/2 cups chopped onion 1 celery stalk, chopped 1 small chilli, seeded and chopped (or a pinch of cayenne, to taste) 1 tsp. turmeric 1 Tbsp. ground coriander seeds 4 cups water or stock 1 cup soy milk 1/2 tsp. salt 1 medium carrot, chopped 1 large potato, cut into small cubes 1 medium … Read more »
