Appetizers ..... Beverages ..... Salads ..... Dressings ..... Soups ..... Sauces ..... Sandwiches ..... Entrees ..... Vegetables ..... Sides ..... Desserts ..... Baking ..... Extras

Enchilada Bake
1lb vegetarian burger crumbles
4 Tbsp taco seasoning
2 - 15oz. cans enchilada sauce
18 corn tortillas
2 - 15oz. cans pinto beans, drained
2 green onions, chopped
2 cups vegan cheddar cheese, shredded
1 - 4.5oz. can diced green chilies
2 cups corn chips, finely crushed
Preheat the oven to 375°F.  In a small bowl, combine the burger crumbles and taco seasoning and set aside. Spray a 9-inch by 13-inch pan with oil.  In layers, spread a generous amount of enchilada sauce, 6 corn tortillas, 2 cans of pinto beans, a handful of green onion, a third of the shredded cheese, half the can of green chilies, more enchilada sauce, 6 more tortillas, all the seasoned burger crumbles, another third of the cheese, the remaining green chilies, more enchilada sauce, then the final 6 tortillas, more enchilada sauce, and the rest of the cheese. Cover in foil and bake for 30 minutes.   Remove the foil, top the entire casserole with the corn chips, and bake for another 15 to 30 minutes or until bubbly and browned.
Makes 6 servings

Shrimp Linguine
1/2 lb. linguine
1/4 cup olive oil
4 cloves garlic, chopped coarsely
1 pkg. vegan shrimp
1 tsp. lemon juice
Dash salt or garlic salt
1/4 cup chopped fresh parsley
 Cook the pasta according to the package directions.  In a saucepan, heat the olive oil on very low heat. Add the garlic and slowly sauté for 30 minutes.  Cook the shrimp with the lemon and salt until lightly browned on both sides.  Drain the pasta and transfer to a serving bowl. Add the vegan shrimp, the garlic oil, and the fresh parsley, and toss.  Add a dash of fresh olive oil, if needed.  Serve immediately.
Makes 2 servings

Singapore Street Noodles
Chewy rice sticks are topped with faux chicken and crisp veggies in this “taste of Asia.”
2 gal. water
1 lb. package rice sticks (available at Asian markets)
4 Tbsp. canola oil
8 oz. faux “shrimp” and 8 oz. diced faux “chicken”
or 1 lb. extra firm tofu pressed dry, diced
1 Tbsp. garlic, chopped
1 cup cabbage, julienned
1/2 cup carrots, julienned
2 medium tomatoes, diced
1 cup Singapore Sauce
1 bunch scallions (just the green part), cut into 2-in. pieces                                                            1/4 bunch cilantro, coarsely chopped                                                                                                1 tsp. sesame oil                                                                                                                                      1/3 cup fried shallots (optional, available at Asian markets)                                                                       1 lime, quartered
Bring water to a rolling boil.  Place rice sticks into boiling water for 2 minutes (just until soft), then drain into a colander. Immediately rinse under hot water for 1 minute. Drain well (the noodles should still be slightly warm). Toss with 2 Tbsp. of oil and set aside to air dry a little.   In a hot wok stir-fry faux “shrimp” and faux “chicken” or tofu with 2 Tbsp. of oil until just done. Add garlic, cabbage, carrots, and tomatoes and stir-fry for 2 minutes.  Add rice stick noodles and stir-fry for one minute. Add Singapore Sauce and stir-fry until all ingredients are well mixed. Add scallions, cilantro, and sesame oil and toss briefly.  Sprinkle with fried shallots, then garnish with a lime wedge.

Singapore Sauce
Serve this spicy sauce with Singapore Street Noodles.
1/4 cup curry powder
Pinch of turmeric (optional)
1/4 cup light soy sauce
1 cup vegetarian oyster sauce
1/4 cup chili sauce
1/4 cup ketchup
Mix well until the powders are well dissolved.
Makes 4 servings

Wild Mushroom Fricassee Over Grilled Corn Cakes
For the Corn Cakes:
12 cups water
4 cups yellow corn grits
2 tsp. sea salt

For the Fricassee:
1 1/2 pounds assorted mushrooms (Portobello, shiitake, oyster, chanterelle), cleaned (shiitake stems should be discarded)
4 Tbsp. nondairy margarine
1 ½ cup faux chicken stock or vegetable stock
3 shallots, minced
2 cloves of garlic, minced
1 Tbsp onion powder
1 tsp. fresh thyme, chopped
Sea salt and freshly ground black pepper
 In a large pan, bring the water to a boil.  Slowly whisk in the corn grits and salt, stirring frequently for 20 to 25 minutes.  Pour into a pan or onto the countertop. Spread with a cake knife to 3/4-inch thickness. Cut into 2- to 2 1⁄2-inch rounds or squares and refrigerate for at least 2 hours. Grill for 2 to 3 minutes on each side.  Clean and chop the mushrooms to the desired size. Sauté until tender in margarine and set mushrooms aside.  Bring the stock to a simmer in a saucepan over medium.  Add the shallots and garlic and cook over medium heat until the shallots are tender. Add all the mushrooms to the pan, and the thyme & onion powder.  Add the faux chicken stock, simmer, and reduce to make a nice saucy consistency. Taste and adjust with salt and pepper.  Top each grilled corn cake with 1 to 2 oz. of the mushroom fricassee.
Makes 8 servings

 

Shepherd’s Pie
4 medium potatoes, diced
2 Tbsp. vegan margarine
1/4 cup soy milk
Salt and pepper, to taste
1 medium onion, finely chopped
1 Tbsp. olive oil
16 oz. vegan TVP pre-soaked (ground beef-style crumbles)
1 - 10.5oz. can mushroom gravy
1 - 6oz. can mixed peas and carrots, drained
Salt, garlic powder, pepper, and cayenne, to taste
Boil the potatoes for 20 minutes, or until tender.  Drain and mash with the margarine and soy milk.  Season with salt and pepper.  In a medium pan, sauté the onion in the oil until translucent.  In a medium bowl, mix the cooked onions, beef crumbles, mushroom gravy, peas and carrots, and spices. Pour into a pie pan. Top the crumble mixture with the potatoes, spreading to the edges.  Bake in a 350°F oven for 30 to 40 minutes, until the potatoes are browned and the crumble mixture bubbles out the edges.
Makes 6 to 9 servings

 

Pan-Seared Eggplant ‘Mozzarella’ Bake
4 Tbsp. vegetable oil
5 eggplants, sliced lengthwise into 1/4-inch slices
1  cup flour
2 cups marinara sauce
1 lb. shredded vegan mozzarella cheese
 Heat the oil in a large skillet over medium heat. Dredge the eggplant slices in the flour, then fry in the oil until golden brown. Drain on paper towels.  Place a thin layer of the marinara sauce in the bottom of a deep 9 x 12-inch baking pan. Add a layer of the eggplant slices.  Bake for 20 minutes at 350 and then sprinkle with the vegan mozzarella then bake for another 10 minutes, or until browned. Cool slightly before cutting.  Serve over linguine or your favorite vegetables.
Makes 5 servings

Chicken and Dumplings
For the Dumplings:
2 cups flour
1 Tbsp. baking powder
1/2 tsp. salt
1/2 stick (4 Tbsp.) vegan margarine
3/4 cup soy milk

For the Soup:
4 Tbsp. vegan margarine
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup flour
1/2 tsp. celery salt
1/2 tsp. pepper
8 cups vegetable broth
2 medium carrots, diced
1 lb. vegan chicken, small pieces
1 bay leaf
 Combine the dry ingredients for the dumplings in a bowl.
 Mix the margarine with the dry mixture until crumbly. Add the soy milk, stirring until moistened. Add more soy milk, as needed, if the mixture is too dry.
 Knead the dough for 30 seconds on a well-floured surface, then roll to 1/8-inch thickness and cut into 1/2-inch squares.  Place the margarine, onion, and celery for the soup in a large saucepan and sauté until the vegetables are soft.  Add the flour, salt, and pepper to make a thick paste. Slowly mix in the broth and bring to a boil.  Add the carrots, faux chicken, and bay leaf.
 Add the dumpling squares, stirring gently. Reduce the heat and simmer for 20 minutes, stirring often. Serve hot.
Makes 6 to 8 servings

 

Crispy Fried Tofu With Pineapple Chutney

For the Chutney:
3 Tbsp. peanut oil
3 oz. minced red onions
1 tsp. minced fresh garlic
1 tsp. minced fresh ginger
1 Tbsp. chopped fresh cilantro
2 lb. finely chopped fresh pineapple
3/4 cup rice vinegar or apple cider
1/2 cup orange juice
1/4 cup brown sugar
1/4 tsp. ground cardamom
1/4 tsp. crushed red pepper

For the Tofu:
2 1/4 cups unbleached flour
1 Tbsp. Chinese five-spice powder
12 oz. bread crumbs
4 Tbsp. sesame seeds
1 1/2 cups soy milk
6 lbs. extra firm tofu, sliced into pieces 1/2”x2”x3”
 In a large sauce pan, heat the oil over medium heat. Add the onions, garlic, ginger, and cilantro. Sauté for 3 minutes.  Add the pineapple & sauté 2 more minutes. Add the remaining chutney ingredients.  Simmer 20 minutes, until thick and syrupy. Chill. Preheat fryer to 375°F.  Combine the flour and five-spice powder in a bowl and set aside. Combine the bread crumbs and sesame seeds in a bowl. Set aside.  Pour the soy milk into a small bowl. Dredge the tofu in the flour and dip into the soy milk. Press the tofu into the bread crumbs. Shake off excess crumbs.  Immediately fry the tofu in the fryer for 2-3 minutes or until golden brown.  Serve immediately with the pineapple chutney.
Makes 24 servings

Sesame Tofu With Asparagus
1/4 cup soy sauce
1 Tbsp. Dijon mustard
2 tsp. sesame oil
2 tsp. apple cider
2 Tbsp. minced chives
12 stalks asparagus
1/2 cup toasted sesame seeds
1 lb. extra-firm tofu, cut into 1/4-inch slices
Oil cooking spray
In a small bowl, whisk together the 2 Tbsp. soy sauce, mustard, sesame oil, apple cider, and chives to form a vinaigrette. Steam the asparagus until the desired tenderness is reached (3 to 5 minutes), and drain. Toss in the vinaigrette to coat, and set aside. Place the sesame seeds in a bowl and dip each tofu piece into the seeds, covering all sides. Coat a large nonstick frying pan with the cooking spray and heat on medium. Arrange the tofu pieces in the pan, add the 1/4 cup of soy sauce, and cook until golden brown on all sides. Sprinkle with half of the sesame seeds, then flip the tofu and sprinkle with the remaining sesame seeds. Cook for 1 minute.  Serve the tofu and asparagus over rice.
Makes 4 servings

Soy Chicken-and-Beef With Pineapple
Mark’s Favorite Tricks of the Trade
For the Soy Chicken and Beef:
1 1/4 cups firm tofu
1/2 cup boiled shitake mushroom stems
3 Tbsp. cornstarch
1/2 tsp. salt
1/2 tsp. sugar
1/2 tsp. white pepper
1 tsp. Chinese five-spice powder
1/4 tsp. baking powder
1 1/2 tsp. dark soy sauce

Put all the ingredients, except for the dark soy sauce, into a blender or food processor and blend coarsely.  Remove 1/2 from the blender and set aside to use for the “chicken.” For the “beef,” add the dark soy sauce to the blender and blend until well combined.   Wrap each tightly with cheesecloth and steam for 20 minutes. Slice and then brown in a skillet with a little oil. Set aside.

For the Stir-Fry:
2 Tbsp. cold water
2 tsp. apple cider
1 1/2 tsp. sugar
1 1/2 tsp. ketchup
1 tsp. soy sauce
1/2 medium green bell pepper, sliced
1/2 medium red bell pepper, sliced
1/2 medium pineapple, sliced

 Combine the water, cider, sugar, ketchup, and soy sauce in a wok or frying pan and heat on high.  Add the “chicken” and “beef” and stir-fry until covered with the sauce. Add the peppers and pineapple and stir-fry for about 3 minutes, being careful not to overcook. Serve immediately.

Makes 4 servings

Mac & Cheese Casserole
3 1/2 cups elbow macaroni
1/2 cup vegan margarine
1/2 cup flour
3 1/2 cups boiling water
1 Tbsp. salt
1 tsp. sugar .....1 1/2 tsp. garlic powder    1 ½ tsp. onion powder
Pinch of turmeric
1/4 cup vegetable oil
1 cup nutritional yeast flakes
Paprika, to taste
Preheat the oven to 350°F.  Cook the elbow macaroni according to the package directions. Drain and set aside.  In a saucepan, melt margarine over low heat. Whisk in the flour.  Continue whisking over medium heat until smooth and bubbly.  Whisk in the boiling water, salt, soy sauce, garlic powder, onion powder and turmeric.  Continue whisking until dissolved. Once thick and bubbling, whisk in the oil and the nutritional yeast flakes.  Mix 3/4 of the sauce with the noodles and place in a casserole dish. Cover with the remaining sauce and sprinkle with the paprika.  Bake for 15 minutes.  Broil for a few minutes until crisp.
Makes 5 servings

Vegan Mac & Cheese #2
1 lb. macaroni pasta
1/2 tub vegan sour cream
3 Tbsp. water
1/2 cup nutritional yeast
1/2 cup tahini
1 Tbsp. light miso (optional)
1/2 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. onion powder
1/2 tsp. paprika
 Boil the macaroni until it is soft.
 Mix all the other ingredients in a large bowl, add the pasta, and enjoy! You can also top with bread crumbs and brown in the oven if you like.
Makes 4 to 6 servings

Roasted Tempeh With a Creamy Dijon Sauce
For the Tempeh:
1 lb. tempeh cut into 4 portions
2 1/2 cups vegetable stock
3/4 cup wheat-free tamari
1/4 cup apple cider
2 bay leaves
2 Tbsp. finely chopped fresh rosemary
3 garlic cloves, minced
Bring a medium pot of water to a boil and drop in the tempeh. Cook for about 10 minutes. (Tempeh has a mildly bitter flavor that boiling will remove.)  Meanwhile, mix together the vegetable stock, tamari, apple cider, bay leaves, rosemary, and garlic.  Place the tempeh in a baking pan and pour the liquid mixture on top. Bake, uncovered, for 30 to 40 minutes in a 350°F oven, turning once halfway through. Remove from the oven but leave the tempeh in the pan to soak up the remainder of the liquid while it cools to ensure moist tempeh.  After the liquid is absorbed, reheat in the oven until slightly browned on the edges, about 10 minutes or less.

For the Dijon Sauce:
1/2 cup grainy Dijon mustard
1/2 cup apple cider
1/4 cup soy milk
2 Tbsp. maple syrup
2 Tbsp. brown rice syrup
1 tsp. orange zest

 Mix together all the ingredients in a small saucepan over medium heat and bring to a simmer.
Cook for 20 minutes, until slightly thickened, stirring frequently.  Pour over the tempeh.

 

 Grilled Fajitas Skewers
Juice of 2 limes
2 Tbsp. olive oil
1 clove garlic, minced
1 jalapeño pepper, seeded and minced
2 Tbsp. minced fresh cilantro
1 Tbsp. chili powder........1/4 tsp. cayenne pepper  1 tsp. salt...

  1 lb. extra-firm tofu, cut into 1-inch strips
2 ears fresh corn
1 large red onion
1 red bell pepper, cut into ½ inch slivers
1 green bell pepper, cut into ½ inch slivers
12 cherry tomatoes
4 large flour tortillas
Guacamole & salsa
Put the lime juice, olive oil, garlic, jalapeño pepper, cilantro, chili powder, salt and cayenne pepper in a jar with a tight-fitting lid and shake well. Put the tofu in a shallow pan, add the lime juice mixture, and marinate in the refrigerator, stirring occasionally, for several hours.  Meanwhile, remove the husks from the corn and soak it in cold water for 1 hour. Drain the corn and wrap it in aluminum foil. Grill for 20 to 30 minutes, turning often, until the corn is lightly charred. Cut the corn kernels off the cob.  Parboil the onion and cut into quarters. Thread the onion, bell peppers, and tomatoes onto skewers and brush with some of the lime marinade. Grill, turning often, until lightly charred.  Place the tofu on the grill, cover with a lid or aluminum foil and cook, basting occasionally with the marinade until the tofu is light brown.  Heat each tortilla briefly on the grill. Divide the vegetables and tofu equally among the tortillas, and then roll them up fajita-style. Serve with guacamole and salsa.
Makes 4 servings

 

Vegan Lemon Chicken
2 Tbsp. olive oil
1 lb. vegan chicken strips, chopped
1 lb. button mushrooms, sliced
6 fresh large basil leaves, thinly sliced
1 lemon, sliced into wedges
2 Tbsp. chopped chives
1/4 cup vegetable stock
1 cup tomato sauce
Salt and pepper, to taste
 Heat the oil in a large pan over medium heat. Add the “chicken,” mushrooms, basil, lemon, and chives. Sauté for 5 minutes.  Add the tomato sauce and vegetable stock. Simmer, covered, over medium-low heat for 20 minutes, or until thickened, stirring occasionally. Taste and season with salt and pepper.  Serve over rice or pasta.
Makes 4 to 6 servings

Indonesian Tofu Stir-Fry
For the Indonesian Sauce:
1 1/2 cups tamari
1/2 cup agave nectar
1 cup fresh lime juice
1 cup veggie broth
2 Tbsp. freshly grated ginger
2 Tbsp. freshly chopped garlic
1 tsp. cayenne pepper
1 cup smooth peanut butter
Water to give it a smooth, sauce-like consistency
 Combine all the ingredients for the sauce in a blender.  Add the water and blend until smooth.

To Assemble:
2 Tbsp. olive oil
1 block tofu, pressed and cubed
Vegetables of your choice

 Heat the olive oil in a large pan. Sauté the tofu and vegetables.  Add enough of the Indonesian sauce to cover.  Cook until reduced and thickened.  Serve over rice or tossed with soba noodles.
Makes 4 to 6 servings

Portobello Mushroom
8 Tbsp. (1 stick) vegan margarine
2 large Portobello mushrooms
2 Tbsp. vegetarian Worcestershire sauce
4 cloves garlic, finely chopped
1/4 cup pine or soy nuts
2 small red or yellow bell peppers, chopped
1 small zucchini chopped
1/2 cup fresh peas
1 cup sprouts
1 Tbsp. finely chopped basil
1/4 tsp. salt
1 tsp. white pepper
Pinch cayenne pepper

For the sauce:
1/3 cup chopped shallots or onions
1 cup soy milk
1/2 cup dry white wine or vegetable broth
1/4 cup orange juice
1 tsp. grated orange peel
 Preheat the oven to 375 degrees.  In a large skillet, melt 2 Tbsp. of the margarine over medium heat and cook the mushrooms with the Worcestershire sauce for 4 minutes, turning once. Remove the mushrooms and arrange them on a baking sheet gill side up.  In the same skillet, melt 2 more Tbsp. margarine over medium-high heat and brown the garlic and nuts. Add the bell peppers and cook 4 minutes, stirring occasionally, until almost tender. Stir in the remaining vegetables, basil, salt, white pepper and cayenne pepper. Evenly spoon the vegetable mixture onto the mushrooms. Bake 10 minutes.  For the sauce, melt the remaining margarine over medium heat and cook the shallots for 4 minutes, stirring occasionally, until just golden. Stir in the soy milk, wine, orange juice and orange peel. Bring to a boil over high heat. Reduce heat to medium and continue boiling, stirring occasionally, until the mixture thickens, about 3 minutes. Strain.  To serve, spoon the sauce over the mushrooms.
Makes 2 servings.

Tofu-Spinach Lasagna
1/2 lb. lasagna noodles
2 - 10oz. packages frozen chopped spinach, thawed and drained
1 lb. soft tofu
1 lb. firm tofu
1 Tbsp. sugar
1/4 cup soy milk
1 tsp. garlic powder
2 Tbsp. lemon juice
3 tsp. minced fresh basil
2 tsp. salt
4 cups tomato sauce
 Cook the lasagna noodles according to the package directions. Drain and set aside.  Preheat the oven to 350 degrees.  Squeeze the spinach as dry as possible and set aside.  Place the tofu, sugar, soy milk, garlic powder, lemon juice, basil, and salt in a food processor or blender and blend until smooth. Stir in the spinach.  Cover the bottom of a 9-inch-by-13-inch baking dish with a thin layer of tomato sauce, then a layer of noodles (use about one-third of the noodles). Follow with half of the tofu filling. Continue in the same order, using half of the remaining tomato sauce and noodles and all of the remaining tofu filling. End with the remaining noodles, covered by the remaining tomato sauce. Bake for 25 to 30 minutes.
Makes 6 to 8 servings

Lentil Loaf
1 1/2 cups lentils, rinsed
3 1/2 cups water 1 onion, diced 

½ cup red pepper, diced fine
1/4 cup vegetable oil
2 cups cooked rice
2 tsp. garlic powder
1 tsp. salt
1/4 cup ketchup or barbecue sauce, plus more for spreading on the loaf
1 tsp. sage
1/2 tsp. marjoram
 Place the lentils and the water in a large pan and cook over medium heat until tender. Meanwhile, in a frying pan, cook the onions in the oil over medium-high heat.  Partially mash the lentils and stir in the onions, rice, garlic powder, salt, ketchup, sage, and marjoram.  Press into an oiled loaf pan and spread some ketchup on top.  Bake at 350°F for 1 hour.
Makes 4 to 6 servings

Baked Stuffed Zucchini
2 zucchinis, cut in half lengthwise
1 small onion, finely chopped
4 Tbsp. tomato sauce
1/2 tsp. parsley
1 clove garlic, chopped
2 Tbsp. matzo meal
Salt and pepper to taste
Scoop out the pulp of the zucchini halves. Sauté the pulp, onion, tomato sauce, parsley, and garlic in a pan for 5 minutes. Add the matzo meal to the mixture and mix well.  Stuff the zucchini with the mixture.  Place in baking dish with a little water on the bottom.  Bake at 375 degrees for 30 minutes or until the zucchini shells are soft.
Makes 4-6 servings

 

Bold Beef Stroganoff
1-lb. bag egg-free pasta
1/2 cup onion, chopped
1 Tbsp. vegetable oil
1-lb. pkg. burger crumbles
1 - 10oz. can mushroom gravy
2 - 5oz. cans sliced mushrooms, drained
1/8 tsp. garlic powder
1/4 tsp. pepper
1/8 tsp. salt
1/2 cup vegan sour cream
1/4 cup burgundy cooking wine (optional)
 Cook the pasta in boiling water until the desired tenderness is reached.  In a large skillet, brown the onion in the oil. Whip the sour cream with a splash of water until smooth, this gives you a smooth product instead of having those little white lumps that make it look curdled.  Add the remaining ingredients, stir, and cook over medium heat for 15 minutes.
Drain the pasta, and serve the sauce over the noodles.
Makes 4 servings

Garlic-Ginger Tofu Stir-Fry
1 tsp. minced ginger
1 garlic clove, minced
1 Tbsp. olive oil
3 Tbsp. soy sauce
1/4 cup water
1 Tbsp. arrowroot powder or cornstarch
2 Tbsp. vegetable oil
1 16-oz. pkg. firm tofu, drained and cut into 1x1/2-inch pieces
1 tsp. soy sauce
2 carrots, cut into 2-inch strips
1 red pepper, sliced
1 large bok choy cut into 1/2-inch pieces
1/2 medium onion, sliced
1/2 cup yellow squash, sliced into 1/2-inch pieces
Cooked lo mien or soba noodles
 Sauté the ginger, and garlic in the olive oil for 2 minutes over medium heat. Add the soy sauce and water, stirring until well combined. Stir in the cornstarch and simmer over low heat until the tofu and vegetables are ready.  Heat the vegetable oil over medium-high heat in a nonstick 12-inch skillet.  Add the tofu and cook, stirring frequently until heated through and browned on all sides, about 10 to 15 minutes. Add the soy sauce and stir-fry for 1 minute. Transfer to a bowl.  Then stir-fry the carrots, red pepper, bok choy, onions, and squash to the skillet and stir-fry until the vegetables are tender but crisp, about 3 minutes. Add the prepared sauce and tofu and stir-fry until all the ingredients are coated and heated, about 2 minutes.  Serve immediately over lo mien.

Spicy Tomato Ziti
4 Tbsp. olive oil
1/2 lb. chopped mushrooms 

½ lb diced onions  & ½ lb diced yellow bell peppers
2 large cloves garlic, minced
1 - 35oz. can plum tomatoes, with their juice, chopped
1/2 tsp. hot red pepper flakes  & 2 Tbsp. Basil & 2 Tbsp. oregano
Salt and pepper to taste
1 lb. ziti or other tubular pasta
2 Tbsp. grated soy Parmesan cheese
2 Tbsp. minced fresh basil
 Heat the oil in a large skillet over medium heat. Add the mushrooms, peppers, onions and garlic and sauté until softened, about 5 minutes. Add the tomatoes with their juice, red pepper flakes, basil, oregano, salt and pepper. Bring to a boil, reduce the heat to medium-low and simmer, uncovered, for 15 minutes.  Cook the pasta in boiling salted water according to the package directions. Drain well. In a large serving bowl, toss the pasta with the sauce, soy Parmesan cheese and basil, then serve.
Makes 6 servings

Spinach-Tofu Manicotti
1 pkg. large manicotti tubes
1 lb. tofu, drained and rinsed
1 - 10oz. box frozen spinach, thawed and squeezed dry
1 Tbsp. Italian seasoning (blend of oregano, marjoram, thyme, rosemary, basil, sage)
1/2 tsp. salt
3 green onions, sliced thin
8 oz. white button mushrooms, coarsely chopped
32 oz. of your favorite marinara pasta sauce
 Boil 10 manicotti shells until they’re just shy of al dente and drain them.  Plop the tofu into a medium-sized mixing bowl and crumble with your hands. Add the spinach and fold into the tofu with a fork, breaking up the strands of spinach, and mix evenly with the crumbled tofu. Stir in Italian seasoning, salt, onions, and mushrooms.  Using your fingers, stuff the manicotti shells with the tofu mixture until each is plump and full.  Lay them in a covered casserole dish and pour your favorite tomato-based pasta sauce over them.  Cover and bake at 350 degrees for 45 minutes to an hour.  Remove from the oven and give it a few minutes to cool off before serving.

Vegan Cheeseburger Macaroni
3 1/2 cups macaroni noodles (uncooked)
1/2 cup vegan margarine
1/2 cup flour
3 1/2 cups boiling water
1 tsp. salt 2 Tbsp. soy sauce
1 Tbsp. garlic powder & 1Tbsp. onion powder
Pinch turmeric
1/4 cup oil
1 cup nutritional yeast flakes
1 lb burger crumbles
Paprika, as desired
Cook the macaroni and set it aside.  In a saucepan, melt the margarine over low heat. Mix in the flour with a whisk and continue whisking over a medium flame until the mixture is smooth and bubbly.  Stir in the boiling water, salt, soy sauce, garlic & onion powder, and turmeric. Stir well to dissolve the flour mixture and cook until it thickens and bubbles. Add the oil and nutritional yeast.  Heat the Boca crumbles in a frying pan.  Mix part of the sauce with the noodles, put in a casserole dish and pour a generous amount of sauce on top, mixing together and adding Boca crumbles.  Sprinkle with paprika and bake for 15 minutes at 350 degrees.
Makes 4 servings

Barbecue Temphe
2 cups onion, cut in half moons
2 cups green pepper,  slivers
2 cups red pepper,  slivers
3 - 8 oz. pkgs. multigrain tempeh, cut into 1-inch cubes
2 Tbsp. olive oil
2 Tbsp. tamari
Your favorite BBQ sauce

Lightly oil a large baking dish.  Place the sliced onions and peppers in the pan. Bake at 375 degrees for 20 minutes to slightly roast the vegetables. Remove the pan from the oven, transfer the vegetables to a plate, and set aside. Place the tempeh in the same baking pan. In a small bowl, whisk together the olive oil and tamari. Pour the tamari mixture over the tempeh. Bake the tempeh at 375 degrees for 15 minutes stirring once.  Cook until the tempeh is lightly browned and the liquid is absorbed. Remove the pan from the oven. Add the reserved vegetables along with BBQ Sauce, and toss gently to combine. Return the pan to the oven, bake an additional 15 minutes, or until the sauce is bubbly. Serve as a main dish or side dish, or as a sandwich filling.
Serves 6-8

Kentucky BBQ Sauce
1/2 cup tomato paste
1/2 cup cider vinegar
1/3 cup maple syrup
1/4 cup tamari
1 T. olive oil
1 T. garlic, minced
1 T. ginger, minced
1 T. dry mustard
1/4 t. pepper
1/4 t. cayenne pepper & 1 t. salt

Combine all ingredients in a food processor or blender and puree until smooth. Place in a sealed jar and keep refrigerated for up to 2 weeks.
Yield: 2 Cups

Sesame Soy Chicken With Mixed Vegetable
1 cup dry chunky textured soy protein
2 cups sliced mixed vegetables:
Carrot
Snow peas
Bamboo shoots
Celery
Water chestnuts
1 Tbsp. olive oil
1 tsp. minced garlic
1 tsp. minced ginger

Condiment mix:
1 tbsp. soy sauce
1 tsp. sugar
1/8 tsp. salt
1/8 tsp. pepper
1/3 cup water
1 tsp. corn starch
Steamed broccoli floweret, blanched for garnish
Toasted sesame seeds
 Soak chunky textured soy protein overnight. Drain.  Blanch all the vegetables in boiling water for one minute, and then rinse in cold water.  In a wok over high flame, add vegetable oil. Add garlic and ginger, cooking until light brown. Add blanched vegetable mix and textured soy protein.  Stir-fry for about one minute, depending on desired tenderness.  Add condiment mix; cook for 1 minute.  Arrange broccoli around plate.  Transfer sautéed vegetables to the middle of serving plate.  Sprinkle with roasted sesame seeds and serve.

 

 

Seitan Piccatta
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 vegetable stock
1/4 cup lemon juice
1/4 cup capers
1 tsp. turmeric
2 cups water
1 tsp. sea salt
1/2 tsp. pepper
 Mix egg replacer with water until dissolved. Mix the remaining ingredients together in a bowl, except for the seitan.  Dip one seitan medallion at a time in the egg-replacer mixture, then coat it in the flour mixture.  Heat 1 teaspoonful of oil in a sauté pan and cook the seitan until golden brown.  Pour 2 tablespoonfuls of sauce on top of each medallion of seitan and serve with rice and roasted vegetables.
For the sauce:  In a hot pan, heat olive oil and flour to make a roux. Let the roux cook for 5 minute stirring constantly, then add diced onions, vegetable stock, and lemon juice. Stir mixture then add the capers, turmeric, and water and stir until the turmeric is completely dissolved. Let this delectable sauce cook for 20 minutes over a low flame.  Add sea salt and pepper. Keep hot on stove to pour over medallions of seitan.

Green Gumbo
2 Quarts water
1 lb. collard greens, washed well, roughly chopped (or 1 - 10 oz. pkg. frozen)
1 lb. turnip greens, washed well, roughly chopped (or 1 - 10 oz. pkg. frozen)
1 lb. kale, washed well, roughly chopped (or 1 - 10 oz. pkg. frozen)
1 lb. spinach, washed well, roughly chopped (or 1 - 10 oz. pkg. frozen)
1/4 cup olive oil
1/4 cup unbleached flour
1 1/2 cups onion, diced
1 cup celery, diced
1 cup green pepper, diced
2 Tbsp. garlic, minced
3 cups cabbage, shredded
3 Tbsp. Cajun Seasoning & 1/2 t. salt
1 bay leaf
4 cups water
2 cups brown rice, rinsed
1/4 cup freshly chopped parsley
1/4 cup nutritional yeast flakes
Dash Green Chili Pepper Sauce

In a large saucepan, place the 2 Quarts of water, and bring to a boil. Cook the collard greens in the boiling water for 2-3 minutes to blanch them. Using a slotted spoon, remove the collard greens from the boiling water, place them in a large bowl, and set aside. Cook the turnip greens, kale, and spinach in the same manner, and add to the bowl of collard greens.  If using frozen greens, cook them individually in the boiling water until thawed, then remove them with a slotted spoon, and place them in a bowl for later use. Set the liquid aside for use in the gumbo.
In a large pot, stir together the oil and flour to form a roux. Cook the roux over medium heat, while stirring constantly for 20 minutes, or until it is a golden (nutty) color. Add the onion, celery, green pepper, and garlic, stir well to combine, and cook an additional 5 minutes or until the vegetables are soft. Slowly, stir a little of the greens' cooking liquid into the roux-vegetable mixture, blending them thoroughly together, and then stir in the remaining cooking liquid. Add the reserved greens, cabbage, Cajun seasoning, salt, and bay leaf, and bring to a boil. Cover, reduce the heat to low, and simmer for 45 minutes.
Cook rice as directed. After the gumbo has simmered for 45 minutes, add the parsley and nutritional yeast, and simmer an additional 5 minutes. Taste and add additional Cajun seasoning or salt, if needed. Serve the gumbo in bowls over the brown rice.
Serves 8

Asparagus & Red Pepper Fritatta
water
1 lb. asparagus, tough ends trimmed
safflower oil, for oiling pan
1 lb. firm tofu, crumbled
1/2 cup soy milk, rice milk, or other non-dairy milk of choice
2 Tbsp. arrowroot
2 Tbsp. nutritional yeast flakes
1 Tbsp. garlic, minced
1 1/2 t. agar-agar flakes
1 tsp. Dijon mustard
1 tsp. sea salt
1/4 tsp. turmeric
1/8 tsp. white pepper
1/4 cup freshly chopped basil
1/4 cup freshly chopped parsley
1/4 cup red pepper, fine diced
1/2 cup green onions, thinly sliced
1/2 cup vegan soy mozzarella cheese, shredded

     Begin by preparing the asparagus: fill a medium saucepan half full with water, place it over high heat, and bring to a boil. Slice the asparagus spears diagonally into 1-inch pieces and place them in a fine mesh strainer. Place the strainer in the boiling water and cook the asparagus in the water for 2 minutes to blanch them. Remove the strainer from the water and set the asparagus aside. Lightly oil a 10-inch quiche pan or spring-form pan and set aside.  In a food processor, place the tofu, soy milk, arrowroot, nutritional yeast flakes, garlic, agar-agar, Dijon mustard, salt, turmeric, and white pepper, and process for 2 minutes or until it forms a smooth puree. Pour half of the tofu mixture into the prepared quiche pan, evenly distribute the blanched asparagus and the remaining ingredients in the pan, and then top with the remaining tofu mixture. Using a spoon, slightly swirl the two mixtures together, and then smooth the top. Bake at 375 degrees for 35-45 minutes or until the filling is firm to the touch and dry on the top. Remove the frittata from the oven and allow to cool for 10 minutes before cutting. Serve warm, cold, or at room temperature.
Yield: One 10-inch frittata

Tropical Veggie Burgers
For the Veggie Burgers:
1 cup green lentils, rinsed
1/4 cup brown rice
2 cups vegetable broth
Water sufficient to cover the lentils and rice
Salt, to taste
1 1/2 Tbsp. vegan margarine
1 onion, chopped
1/3 cup shredded carrot
2 Tbsp. hot sauce
3/4 cup panko
4 garlic cloves, minced
4 tsp. minced fresh ginger
1/2 tsp. ground allspice
1 tsp. cumin

Put the lentils and rice in a saucepan with the vegetable broth, adding enough water to cover by about 2 inches. Season with the salt and bring to a boil over high heat, then reduce the heat and simmer, uncovered, until the lentils and rice are tender, about 30 minutes. Drain any excess liquid and place the lentils and rice in a large bowl. Let cool completely.  Meanwhile, melt the margarine in a skillet over medium heat and sauté the onion until tender, about 4 minutes.  Cool slightly and then add to the lentils and rice.  Stir in the remaining ingredients and season with the salt. Add a little bit of water if necessary to get the right consistency.  Form into patties and place in the refrigerator for 30 minutes to 1 hour.  Grill for 5 to 7 minutes on each side, until grill marks appear and the patties are hot.

To Assemble:
1 can pineapple rings, drained
1 red onion, thinly sliced
1 Tbsp. margarine
Kaiser rolls
Lettuce
Vegan mayonnaise

 Grill the pineapple rings until caramelized, about 5 minutes on each side.  Grill the onion until lightly browned.  Spread the margarine over the rolls and grill until lightly browned.  Place the veggie burgers on the buns and top with the pineapple, onions, lettuce, and vegan mayonnaise.
Makes 6 to 8 servings

 

Papa's Mock Meatloaf
1 medium onion, diced
1/2 green pepper, diced
3 Tbsp. olive oil
2 lb soaked weight beef TVP
1/4 cup oatmeal, dry
2 slices white bread, crumbled
3 Tbsp. ketchup
2 tsp. garlic salt
1 tsp. pepper

Coating ingredients:
1/4 cup ketchup
1/4 cup brown sugar
1/2 tsp. dry mustard
1/2 tsp. nutmeg
 Sauté the onion and green pepper in the oil over medium heat until soft. Combine in a bowl with the ground beef alternative, oatmeal, bread, ketchup, garlic salt, and pepper. Thoroughly mix with a spoon or your hands. Press the mixture into an oiled loaf pan. Cover with foil and bake at 375 degrees for 30 minutes. Meanwhile, mix together the ingredients for the coating and set aside. Remove the loaf from the oven and turn it out onto a baking sheet. Spread the coating over the entire loaf. Cook, uncovered, for another 15 minutes.

Makes 6 servings

 

 

Mac and 'Cheese' Florentine
8 oz. elbow macaroni
10oz. pkg. frozen chopped spinach, well drained
2 Tbsp. olive oil
1 medium yellow onion, chopped
1/2 cup raw cashews
1 3/4 cups water
15.5oz. can white beans, drained and rinsed
1/4 tsp. dry mustard
1/4 tsp. cayenne pepper
Pinch of ground nutmeg
Salt, to taste
1/2 cup dry bread crumbs
Cook the macaroni in a pot of salted boiling water until al dente, about 8 minutes. Drain and place in a large bowl. Add the spinach and toss to combine. Set aside.  Heat 1 Tbsp. of the oil in a medium-sized skillet over medium heat. Add the onion and cook, covered, until softened, about 5 minutes. Set aside.  Grind the cashews to a powder in a blender or food processor. Add 1 cup of the water and blend until smooth. Add the onion, beans, miso paste, remaining 3/4 cup water, lemon juice, mustard, cayenne, and nutmeg.  Blend until smooth. Season with salt.  Pour over the macaroni and spinach and mix well.  Transfer to a lightly oiled slow cooker. Cover and cook on low for 3 hours.  Close to serving time, heat the remaining 1 Tbsp. of oil in a small skillet over medium heat. Add the bread crumbs, stirring well to coat. Cook, stirring, until lightly toasted, about 3 to 4 minutes. Remove from the heat and set aside. When ready to serve, sprinkle the toasted crumbs on top of the casserole.
Makes 4 servings

Seitan Stroganoff Over Eggless Noodles
For the Stroganoff:
1/3 lb. vegan margarine
2/3 cup all-purpose flour
1/2 cup olive oil
5 lbs. prepared seitan, drained and cut into 1-inch cubes
1 1/2 lbs. onion, chopped
3 lbs. white mushrooms, sliced
1 1/2 Tbsp. chopped garlic
3 1/2 qts. vegetable stock
3 bay leaves
1 Tbsp. dried thyme
2 Tbsp. vegan browning seasoning
Salt and pepper, to taste

Melt the margarine in a large saucepan. Add the flour and cook for 5 minutes to form a roux.  Set aside.  Heat the oil in a medium saucepot. Add the seitan cubes and cook for 7 minutes, or until browned.  Add the onions and sauté for 5 minutes, or until just soft.  Add the mushrooms and cook for 5 minutes, or until mostly cooked through.  Add the garlic and sauté for an additional 3 minutes.  Place the vegetable stock, bay leaves, and thyme in the pot and simmer for 15 minutes.  While the liquid is simmering, whisk in the prepared roux (a little bit at a time to get the thickness you want), bring back to a slow simmer, and cook for 10 minutes. Season with the browning sauce, salt, and pepper.

For the Noodles:
3 lbs. eggless flat noodles
1/4 cup margarine
 Place the noodles in rapidly boiling salted water and cook for 2 minutes less than the package directions specify.  Drain and toss with the margarine.

To Assemble:
1 qt. vegan sour cream
1/3 cup chopped chives

 Serve the stroganoff over the noodles and garnish with the vegan sour cream and the chives.
Makes 25 6-oz. servings

West Coast Soy-Sausage Artichoke Lasagna
For the Tofu Ricotta filling:
1 lb. firm tofu, drained
1 Tbsp. lemon juice
2 tsp. dried basil
1 tsp. salt
1/2 tsp. fresh garlic, minced

Other Ingredients:
14oz. package of vegetarian soy sausage
2 Tbsp. olive oil
1 - 16oz. cans artichoke hearts, packed in water
12 oz of frozen peas
1 lb of lasagna noodles
1 - 32oz. jar prepared tomato sauce
Mash all the ingredients for the tofu ricotta filling together and set aside.
 In a large pan, cook the soy sausage in the olive oil, breaking it up into crumbles. Drain the artichoke hearts, cut into quarters or smaller pieces, and set aside.
 Put the frozen peas in a colander and run cold tap water over them to defrost. Set aside.
 Cook the lasagna noodles according to the instructions on the package.
 Cover the bottom of your lasagna pan with some tomato sauce. Put down a layer of pasta. Put half of the tofu mixture over the noodles, followed by half each of the soy sausage, artichoke hearts, and peas. Repeat layering until all the ingredients are gone, ending with the pasta and sauce. Cover with aluminum foil and bake for 1 hour at 350ºF.
 Before cutting and serving, let sit for 15 minutes to allow the pasta to settle.
Makes 6 to 9 servings

 

Mediterranean Beef Kebabs With Green Olive Relish
For the Kebabs:
1 lb Vegan Steak Strips
3 Tbsp. olive oil
 steak seasoning, to taste
1 red pepper, cut into 1-inch squares
1 yellow zucchini, sliced into thick rounds
1 red onion, cut into 1-inch chunks  

1 dozen Button Mushrooms 
16 dried apricots
6-8 skewers

 Preheat a grill or broiler to medium-high. Toss the “steak” strips in the olive oil and flavor with the seasoning.  Soak skewers and alternating the steak strips, red pepper, zucchini, red onion, and apricots with the button mushrooms on the end.
 Broil or grill for 2 to 4 minutes per side.

For the Relish:
1 medium tomato, finely diced
1/4 cup chopped green olives
2 Tbsp. capers, rinsed dry and chopped
2 Tbsp. olive oil
Zest and juice of 1 lemon
1 tsp. minced fresh garlic
1/4 cup chopped fresh basil
Salt and pepper, and pinch of sugar to taste

 In a medium bowl, combine all the ingredients. Serve with the kebabs.
Makes 6 to 8 servings

Flaky Chicken n Broccoli Pizza
1 container vegan crescent rolls
½  cup chopped vegan chicken
6 cherry tomatoes, sliced
1 cup chopped broccoli blanched
2 Tbsp. extra virgin olive oil
¼  tsp. red pepper flakes or more, to taste   

¼ cup vegan shredded cheese of choice
Sea salt, to taste
Preheat the oven to 400°F.  Roll the dough out on a lightly greased cookie sheet. Gently press the crescent roll breaks together to form a single crust.  Spread the vegan chicken, tomatoes, and broccoli across the dough. Sprinkle with the olive oil, red pepper flakes, cheese and salt. Bake for 10 to 12 minutes, or until the dough is golden brown.
Makes 2 to 3 servings

Roasted Veggie Pita Bread Pizza
½ cup vegan shredded cheese
1 red onion, cut into small wedges
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced   & a few sliced mushrooms
1 Tbsp. olive oil
1 Tbsp. balsamic vinegar (optional)
1/2 tsp. thyme
1/4 tsp. black pepper
4 individual pizza bases or pieces of pita bread
1 can tomato  or pizza sauce
 Preheat the oven to 425°F.  Combine the vegetables, oil, vinegar, thyme and pepper in a large baking dish and toss to mix well. Bake, stirring occasionally, for 20 minutes or until the vegetables are tender. Set aside. Place pita bread on baking sheets. Spread about 2 Tbsp. of the tomato sauce on each pita then top with the roasted vegetables &  cheese. Bake for 10 to 12 minutes.
Makes 4 servings 

Stuffed French-Bread Pizza
1 2-foot-long French-bread loaf
2 Tbsp. olive oil
1 pkg. vegan Italian sausage, crumbled
1/2 pkg. vegan pepperoni, chopped
1 small red bell pepper, seeded and chopped
1 small onion, chopped
2 large garlic cloves, minced
1 pkg. frozen spinach, thawed, squeezed dry, and chopped
Salt and pepper, to taste
1 tub Tofutti plain cream cheese
1 block Italian-style seasoned tofu, crumbled
1/2 cup grated vegan parmesan
1 block vegan mozzarella, grated
1 tsp. dried oregano
1 tsp. crushed red pepper flakes
 Preheat the oven to 425°F.  Split the bread lengthwise, hollow each piece out, and cut in half horizontally, making 4 shells for the pizzas. Heat the olive oil in a skillet over a medium-to-high flame and brown the sausage and the vegan pepperoni. Add the red bell pepper, onion, and garlic. Cook for 3 minutes and then add the spinach.  Remove from the heat, season with the salt and pepper, and transfer to a bowl. Combine with the Tofutti cream cheese, the seasoned tofu, and the vegan parmesan and mix thoroughly. Spread the mixture into the bread shells. Top each pizza with the vegan mozzarella. Place on a cookie sheet and bake for 10 to 12 minutes or until the cheese melts and the bread is lightly crisp.  Remove from the oven. Top with the oregano and the hot pepper flakes and serve.
Makes 4 French-bread pizzas

 

 

Tofu and Japanese Eggplant Skewers With Red Curry Coconut Sauce
For the Sauce:
1 2/3 cups unsweetened coconut milk
1Tbsp. cardamom
2 garlic cloves, chopped
2 Tbsp. brown sugar, packed
1 Tbsp. fresh lime juice
1 Tbsp. Thai red curry paste
Salt, to taste

Combine all the ingredients in a small saucepan.  Bring to a simmer and cook for 10 minutes. Turn off the heat and steep, covered, for 15 minutes.  Strain and reserve the sauce. Adjust the seasonings.

For the Skewers:
1 1/2 lbs. extra-firm tofu, cut into 3/4-inch dice
1 1/2 lbs. Japanese eggplant, skin on and cut into 3/4-inch dice
3/4 lb. whole shiitake mushrooms
1 lb. red peppers, cut into 3/4-inch dice
15 soaked bamboo skewers
1/2 cup vegetable oil
2 Tbsp. toasted sesame oil
Salt and pepper, to taste

 Thread the tofu, eggplant, mushrooms, and peppers on soaked skewers.  Brush with the oils and season with the salt and pepper.  Grill on each side for 5 minutes, or until the vegetables are softened and browned.  Serve with the prepared sauce.
Makes 15 skewers

Thai-Style Stir-Fry
3 Tbsp. peanut oil
1 cup 2-inch tofu strips
1 cup green beans, sliced into 2-inch strips
1 cup 2-inch carrot strips
1 cup chopped broccoli
1 cup red pepper sliced
1 cup green pepper sliced
1/2 cup chopped baby corn
3-4 green chilies, sliced
1 Tbsp. chopped garlic
2 stems lemon grass, sliced into strips
6-7 fresh lime leaves
1 tsp. lime juice
Salt, to taste
Heat the oil in a large pan or wok.  Stir-fry the tofu over high heat until the edges are light brown. Remove from the pan and set aside.  In the same pan, stir fry the vegetables for 4 minutes or until slightly softened.  Add the stir-fried tofu, chilies, garlic, lemon grass, and lime leaves and stir for 3 minutes.  Add the lime juice and the salt and stir.  Serve warm.
Makes 4 servings

Sesame Bok Choy and Mushroom Stir-Fry
2 cloves garlic, minced
8 oz. button mushrooms, quartered
8 oz. fresh shiitake mushrooms, stems removed and sliced
1 Tbsp. low-sodium soy sauce
1 large bok choy cut into 1/2-inch pieces
1/2 cup chopped green onions
1/4 cup vegetable stock
2 tsp. ginger root, minced
2 Tbsp. toasted sesame seeds
1 tsp. dark sesame oil
 In a large nonstick skillet or wok, sauté the garlic and mushrooms in soy sauce for 3 minutes. Add the bok choy and green onions and stir-fry for another 3 minutes. Stir in the vegetable stock and ginger. Reduce heat and simmer for 5 minutes.   Sprinkle the sesame seeds and sesame oil, if desired, over the mixture before serving.
Makes 6 servings