What should I make for dinner? need something easy and no....?!
Answers: no chicken or pasta or steak I am sick of all of it I want something interesting and new
This is easy and different...
Jambalaya
12 ounces fresh/frozen crawfish/shrimp/monkfish (any firm seafood)
2 stalks celery, sliced
1 large onion, chopped
1 green pepper, chopped
1 clove garlic, minced
2 tbls margarine
1 2/3 cup water
? tsp salt
? tsp thyme
? tsp crushed red pepper
? tsp ground black pepper
1 bay leaf
? cup long grain white rice
1 15 ounce can petite diced tomatoes
3 ounces tomato paste
In 3 quart saucepan cook celery, onion, green pepper, and garlic in margarine until tender, approx 5 minutes. Add water, salt, thyme, red and black pepper, and bay leaf. Bring to a boil, add rice, cover and simmer 15 minutes or until rice is tender.
Stir in undrained tomatoes and paste, add fish cook 2-3 minutes until fish is heated through. Serve in soup bowls with a crusty bread.
tacos?
bbq pork chops?
taco salad....i have a recipe if you want it. just email me...its good cheap and supereasy to make.
make your own pizza?
pbj
try chicken breast, put a table spoon of your choice mustard on it, bake, or microwave, angel hair pasta, and steamed veggies less than 6 mins if u microwave the chicken. 30-45 mins if baked
marinate pork chops in honey/lemon juice or just baste them and bake
How about Sausages with halloumi and peppers?
http://www.bbc.co.uk/food/recipes/databa...
Or maybe oven-baked risotto with mushrooms and thyme
http://www.bbc.co.uk/food/recipes/databa...
Open faced sandwiches...supereasy!
Get some good bread, cheese and your favorite deli meat...
and stick it under the broiler
One thing that I've found to be great, simple, and fun for all.....gourmet pizza. If you have a pizza place that has a GREAT dough....stop in and get some "dough to go". Then head to the best local fresh market and pick up some fresh produce, herbs, and whatever else sounds tasty (shrimp, crab.......) With your sauce, be creative. Pick up some of your pizzeria’s red sauce, Alfredo, or even BBQ sauce with lemon zest will make your creation memorable. But most importantly.....have fun and enjoy!
Veggie Baked Ham
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 the ingredients together.
* Cover and bake in the oven for 35 minutes.
Makes 6 to 8 servings
Cider-Mashed Sweet Potatoes
2/3 cup (10 Tbsp. + 2 tsp.) apple cider
5 large sweet potatoes or yams, scrubbed but unpeeled
4 Tbsp. margarine
2 Tbsp. light brown sugar
1/2 tsp. salt
* Boil the cider in a small saucepan over high heat until it is reduced by half, about 7 minutes. Set aside.
* Bring a large pot of lightly salted water to a boil. Add the sweet potatoes and cook until tender, 30 to 40 minutes. Drain well.
* Peel the hot sweet potatoes, using a kitchen towel to protect your hands.
* Return the potatoes to the warm pot, add the cider, margarine, brown sugar, and salt and mash until well blended.
Makes 8 to 10 servings
Apple Pancakes
1 1/2 cups whole wheat pastry flour
1/4 tsp. salt
1 Tbsp. baking powder
2 Tbsp. thawed apple juice concentrate
3/4 cup low-fat soy milk
2 green apples, cored and grated
* Mix the flour, salt, and baking powder in a large bowl.
* Mix the apple juice concentrate and the soy milk in a separate bowl.
* Add the wet ingredients to the dry.
* Add the apples and stir gently until well blended.
* Spray a skillet with vegetable cooking spray and heat until moderately hot.
* Pour the batter—3 Tbsp. at a time—onto the skillet, forming pancakes.
* Cook for 3 minutes on each side, or until golden brown.
Makes 3 servings
Vegetable Lasagne
1 lb. firm tofu
1/2 tsp. salt
2-3 Tbsp. nutritional yeast
1 tsp. thyme
1 tsp. basil
3 cups tomato sauce
1 1/2 cups cauliflower pieces
1 onion, chopped
3 Tbsp. canola oil
3/4-1 lb. mushrooms, chopped
9 lasagne noodles, cooked
1 bunch spinach, washed
* Preheat the oven to 375°F and lightly grease a casserole dish.
* Mash the tofu in a large bowl and add the salt, nutritional yeast, thyme, basil, and 1/2 cup of the tomato sauce.
* Sauté the cauliflower and onion in the oil. Add the mushrooms, cooking thoroughly.
* Remove from the heat and add to the tofu mixture, mixing well.
* Place a layer of the noodles in the prepared dish and cover with some of the tomato sauce.
* Top with a layer of the tofu mixture and then the spinach.
* Repeat until all the noodles, tomato sauce, tofu mixture, and spinach have been used.*
* Cook for 30 to 35 minutes.
*Note: The last layer should be noodles topped with the remaining tofu mixture and tomato sauce.
Makes 6 servings
Black-Bean Soup
3 Tbsp. olive oil
2 shallots, diced
2 celery stalks, minced
1 carrot, minced
3 garlic cloves, minced
1 tsp. cumin seeds
3 cups black beans (soaked overnight in water)
6 cups water
1 jalape?o pepper
2 bay leaves
Salt, to taste
Pepper, to taste
* In a large stockpot, heat the oil over medium heat.
* Add the shallots, celery, and carrot and cook until tender and fragrant, about 15 minutes.
* Add the garlic and sauté for 2 minutes more, then add the cumin and stir for 1 minute.
* Add the beans and the water.
* Make several lengthwise slits in the jalape?o and add it to the soup along with the bay leaves.
* Bring to a boil, then reduce the heat and let simmer for about 1 1/2 hours until the beans are tender and falling apart. As the beans cook, add more water if necessary to keep them from getting dry.
* Season with the salt and pepper and serve.
Makes 4 servings
Creamy Rice-and-Spinach Casserole
Several garlic cloves, minced
1 medium-to-large onion, chopped
3-4 Tbsp. olive oil
3-4 Tbsp. flour
2 cups plain soy milk
1 cup vegetable broth
Salt and pepper, to taste
1 10-oz. pkg. frozen chopped spinach, thawed and drained
4 cups cooked brown rice
* In a large pot, sauté the garlic and onion in the oil until softened.
* Sprinkle with the flour and stir until pasty.
* Add the soy milk and the broth and cook, stirring frequently, at a low boil until thickened.
* Season with the salt and pepper and remove from the heat.
* Stir in the spinach and add just enough rice so that the mixture is still creamy. Bake in a greased 9x13-inch pan at 350°F for about 30 minutes, until bubbly.
Variation: Cooked pasta can be used instead of the rice.
Makes about 4 servings
Tofu Stir-Fry
1/2 lb. firm tofu
Vegetable (or sesame) oil for stir-frying
5 oz. mushrooms, chopped (try baby portobellos)
1 cup teriyaki sauce
2 Tbsp. sugar
1 head broccoli, chopped
1/2 head cauliflower, chopped
1 small onion, chopped
1 1/2 peppers, chopped
Cooked rice (any kind will work)
* In a frying pan or wok, brown the tofu in the oil.
* Meanwhile, stir together the mushrooms, teriyaki sauce, and sugar in a bowl and let sit for 10 minutes.
* Pour over the browned tofu and simmer, covered, for about 10 minutes. Add the rest of the veggies. Simmer, covered, until cooked to your liking. Serve with the rice.
Makes 4 to 6 servings
Un-Meaty Pot Roast
1/2 onion, chopped
2 tsp. olive oil
1 pkg. veggie burger crumbles (try Boca? Ground Burger)
1 pkg. vegetarian brown gravy
1/4 cup ketchup
2 carrots, thinly sliced
* Preheat the oven to 350°F.
* Sauté the onion in the olive oil until slightly tender.
* Heat the veggie burger crumbles in a separate pan, then spread on the bottom of a baking dish.
* In a medium-sized bowl, prepare the vegetarian brown gravy according to the package directions.
* Mix in the ketchup, onion, and carrots and pour over the veggie burger crumbles.
* Bake for 30 to 45 minutes. Remove from the oven and let cool before eating.
Makes 4 servings
Green-Bean Almondine
1 lb. fresh green beans
3 Tbsp. sliced almonds
1 cup rice or soy milk
2 Tbsp. arrowroot powder
1 Tbsp. tamari
1/2 tsp. black pepper
* Steam the green beans for 5 to 7 minutes, until tender.
* Meanwhile, in a dry pan, toast the almonds over medium heat, watching carefully to prevent burning. Set aside.
* In a saucepan, heat 3/4 cup of the rice or soy milk over medium heat without boiling.
* Combine the 1/4 cup remaining rice or soy milk and the arrowroot powder.
* Continue to cook over medium heat until thickened.
* Stir in the tamari and black pepper and pour over the green beans.
* Garnish with the toasted almonds.
Makes 6 to 8 servings
Sweet Bean Chili
4 large sweet potatoes, washed and unpeeled
1/2 cup onion, diced
1 1/2 tsp. olive oil
1/2 cup green pepper, diced
1/2 cup Roma tomatoes, seeded and diced
2 tsp. garlic, minced
1/2 tsp. chili powder
1/2 tsp. ground cumin
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
15-oz. can black beans, rinsed and drained
8-oz. can tomato sauce
Hot sauce, to taste
* Place the sweet potatoes on a cookie sheet and bake at 400°F for 60 to 75 minutes, or until soft.
* Meanwhile, in a medium saucepan, sauté the onion in the olive oil for 3 minutes.
* Add the green pepper and sauté an additional 3 to 4 minutes, or until tender.
* Add the tomatoes, garlic, and seasonings and sauté for 2 minutes.
* Add the black beans and the tomato sauce. Season with the hot sauce, stirring well to combine.
* Simmer for 10 minutes. Remove from the heat.
* Remove the sweet potatoes from the oven and let cool for 5 minutes.
* For each serving, cut one sweet potato in half and place on a plate. Ladle the chili over the top and serve.
Makes 4 servings
Fettuccine Nofredo
12 oz. soft tofu
2 garlic cloves, minced
1/4-1 cup soy milk
2 Tbsp. vegan Parmesan cheese
1 tsp. salt
Fresh basil, to taste
Black pepper, to taste
Onion powder, to taste
1 pkg. fettuccine noodles
* Put the tofu in a blender and blend on low until liquefied.
* Add the garlic and continue to blend.
* Add the soy milk 1/4 cup at a time until the desired consistency is reached. (You may not need to add a whole cup.)
* Add the vegan Parmesan and the salt, basil, black pepper, and onion powder and continue to blend on low speed for 1 minute.
* Pour into a saucepan and simmer over medium-low heat until hot, stirring frequently to prevent burning.
* Prepare the noodles according to the package directions. Serve with the sauce.
Makes 4 servings
Vegan Mexican Lasagne
1 pkg. veggie burger crumbles (try Morningstar Farms brand)
1 small jar salsa
2 cups vegan cheddar cheese, shredded
1 Tbsp. taco seasoning
2 Tbsp. nutritional yeast
1 pkg. tortillas
* Preheat the oven to 350°F.
* In a large bowl, microwave the veggie burger crumbles until hot.
* Add 3/4 of the jar of salsa, 1 1/2 cups of the cheese, the taco seasoning, and the nutritional yeast. Stir.
* Put 2 tortillas in the bottom of a round baking dish.
* Pour 1/4 of the veggie burger mixture on top. Continue layering, alternating 2 tortillas and the veggie burger mixture, until the mixture is gone, ending with 2 tortillas on top.
* Cover with the remaining salsa and “cheese.”
* Bake for 15 minutes.
Makes 5 servings
Bean-and-Potato Tacos
1 large potato, diced into 1/4-inch squares
Olive oil for frying
Garlic, to taste
Cumin, to taste
Chili powder, to taste
Vegit, to taste
1 can vegetarian refried beans
Taco shells
1-2 cups lettuce
* Fry the potatoes in the oil over medium heat and add the spices.
* Heat the refried beans in a separate pan.
* Combine the potatoes and beans in a bowl and mix thoroughly.
* Scoop into the taco shells and top with lettuce and your fave veggies, salsa, or guacamole.
*Variation: For a more filling meal, add a side dish of spicy rice.
Makes 3 to 4 servings
Chik'n Fried Rice
1 Tbsp. canola oil
3 carrots, thinly sliced
3 celery stalks, sliced
2 garlic cloves, minced
1/2 tsp. pepper
3 cups cooked white rice, cooled
2 pkgs. Morningstar Farms Meal Starters Chik'n Strips (or your favorite chicken substitute), finely chopped
4 green onions, sliced
2 Tbsp. orange juice
2 Tbsp. soy sauce
1 tsp. agave nectar
* In a wok or nonstick skillet, heat the oil over medium-high heat.
* Add the carrots, celery, garlic, and pepper and stir-fry for 3 minutes, until the vegetables start to brown.
* Add the rest of the ingredients and cook for about 3 minutes, stirring often, until the liquid is absorbed. Serve hot.
Makes 6 servings
Orange-and-Avocado Salad
1/2 cup finely sliced red onion
3 navel oranges
1/4 cup extra-virgin olive oil
2 Tbsp. white wine vinegar
1/4 tsp. salt
1/4 tsp. pepper
Dash of hot pepper sauce
1 head Boston lettuce, separated
1 avocado, peeled and sliced
1/4 cup pomegranate seeds
* In a bowl, cover the onion with cold water and let stand for 30 minutes.
* Drain well, pat dry, and set aside.
* Working over a bowl to catch the juice, remove the peel and outer membrane of the oranges. Cut the fruit into segments and set aside.
* Add the oil, vinegar, salt, pepper, and hot pepper sauce to the juice and whisk to make a dressing.
* Arrange the lettuce in a shallow serving bowl and top with the avocado slices, orange segments, and onion.
* Drizzle with the dressing and sprinkle with pomegranate seeds.
Makes 4 servings
Spinach-and-Artichoke Dip
1/2-1 cup fresh spinach
3/4 cup vegan Parmesan cheese
1-2 cups marinated artichoke hearts, drained
1/4 tsp. pepper
1 tsp. lemon juice
1 cup vegan mozzarella cheese, grated
* Preheat the oven to 350°F.
* Blend all the ingredients, except for 1/4 cup of the "Parmesan cheese," together.
* Spoon into a casserole dish and top with the reserved "cheese."
* Bake, covered, for 20 minutes. Remove from the oven and let cool before serving.
Makes approximately 6 servings
Curry Sweet Potatoes
1 1/2 lbs. sweet potatoes, cubed
2 Tbsp. curry powder
1 tsp. salt
2 Tbsp. olive oil
* Preheat the oven to 400°F.
* Put the potatoes in a shallow, ungreased casserole pan.
* Sprinkle with the curry powder and the salt and drizzle with the oil.
* Bake for about 45 minutes, turning once or twice.
Makes 4 to 6 servings
Fried Tofu
3 Tbsp. tamari or soy sauce
1/4 cup nutritional yeast
1 tsp. Mrs. Dash or a similar seasoning
1 pkg. extra-firm tofu
2 Tbsp. olive oil
* Lightly grease a nonstick pan with oil.
* Pour the tamari or soy sauce into a small bowl.
* Mix the nutritional yeast and the seasoning in a separate bowl.
* Cut the tofu into 1/4-inch slices and dip in the sauce, then in the nutritional yeast mixture. Fry until golden brown on each side, adding oil to the pan as necessary.
* Serve with your favorite veggies and rice.
Makes 2 to 3 servings
Quick Tomato-Veggie Soup
10-oz. box rigatoni
2 14-oz. cans vegetable broth
1-1 1/2 cans water
2 15-oz. cans tomatoes
14.5-oz. can corn
8-oz. can chick peas
8-oz. can lima beans
Parsley, to taste
Basil, to taste
Thyme, to taste
Rosemary, to taste
Salt and pepper, to taste
* Cook the pasta according to the directions on the box, drain, and set aside.
* Combine the rest of the ingredients in a large pot and cook on medium to high heat until the lima beans and garbanzo beans are tender.
* Remove from the heat and add the pasta just before serving.
Makes 8 to 10 servings
Oven Fries
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 with your hands until all the potatoes are coated.
* Bake for 10 minutes, then turn the fries over and bake for another 10 minutes.
Makes 4 to 6 servings
Stuffed French-Bread Pizza
1 2-foot-long French-bread loaf
1 Tbsp. extra-virgin olive oil
1 pkg. Tofurky vegan Italian sausage, crumbled
1/2 pkg. veggie pepperoni, chopped
1 small red bell pepper, seeded and chopped
1 small onion, chopped
2 large garlic cloves, chopped
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 Tofurky sausage and the veggie 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 super-crisp.
* Remove from the oven. Top with the oregano and the hot pepper flakes and serve.
Makes 4 French-bread pizzas
Veggie Burger Helper
1 box elbow macaroni
Oil for simmering
1 pkg. veggie burger crumbles
1 pepper, diced (use your favorite type of pepper)
1/2 onion, diced
Salt and pepper, to taste
Garlic powder, to taste
8-12 oz. V-8 juice
* Cook the macaroni according to the directions on the box, drain, and set aside.
* Drizzle a bit of oil into a pan, then add the crumbles, the pepper, and the onion and stir.
* Add the macaroni, the salt, pepper, garlic powder, and V- 8 juice, stirring thoroughly. Let simmer for 20 minutes on medium heat, then serve.
Makes 4 servings
Curried Veggie Wraps
2-3 Tbsp. grapeseed oil (or your fave oil)
1 small onion, chopped
2-3 garlic cloves, chopped
1 pkg. firm tofu
Curry powder or paste, to taste
1 cup water
2 medium potatoes, cut into 1-inch cubes
2 medium carrots, chopped
1 small head cauliflower, cut into florets
Pinch of flour
1 pkg. tortillas
* Heat the oil in a large skillet or wok over medium heat and fry the onion, garlic, and tofu until the tofu is lightly browned and the onions are clear.
* Mix the curry spice with the water and add to the pan. Add the potatoes, carrots, and cauliflower and turn the heat up to high, stirring every so often. If the veggies aren’t totally cooked by the time the water evaporates, add a little more water and keep cooking.
* Once the veggies are cooked, add the flour (mixed with a bit of water) to the veggies to thicken the sauce, cook for about 3 minutes more, and remove from the heat.
* Place a big scoop of the curry in the middle of each tortilla and wrap it up.
*Variation: For a more filling meal, add some brown rice to the wraps.
Makes 6 to 8 servings
Red Curry-Coconut Soup
Courtesy of Chef Joshua A. Moore from Norfolk’s own Blue Hippo restaurant
Oil
1/2 pkg. tofu (about 7 oz.), cubed
1 cup cubed pineapple (canned)
1 Tbsp. margarine
2 garlic cloves, sliced
1 shallot, sliced
Ginger powder or fresh ginger, to taste (whichever is preferred)
1 Tbsp. red curry paste
2 cans coconut milk
1 Tbsp. cornstarch
1 1/2 Tbsp. water
Salt and white pepper, to taste
1 Roma tomato, sliced
Chopped green onion for garnish
(Other recommended veggies: broccoli, green peppers, red peppers, mushrooms, and spinach. Make sure to cook all the veggies—excluding the spinach—before putting them in the soup.)
* Heat the oil in a pan over medium heat until hot.
* Sear the tofu until golden brown and set aside.
* Heat the pineapple until caramelized and set aside. Cook all the other veggies that you’re using and set aside.
* In a separate pot, heat the margarine and add the garlic, shallot, and fresh ginger and cook for 1 minute, stirring well.
* Add the curry paste and continue cooking and stirring for another minute.
* Add the coconut milk, mix well, and cook for 2 minutes on medium heat.
* In a separate container, mix the cornstarch and the water, add to the coconut mixture, and continue stirring and heating until the mixture is slightly thickened.
* Add the tofu and the pineapple (and any other veggies), the salt, and the white pepper. Fold in the Roma tomatoes and garnish with the green onion.
Makes 1 serving
Danielle’s Pita Fajita
1 green pepper, seeded and sliced into strips
1 medium onion, sliced
1 cup washed and sliced fresh mushrooms
2 Tbsp. olive oil
1 whole wheat pita
2 slices vegan soy cheese
* Sauté the peppers, onions, and mushrooms in olive oil until tender.
* Slice the pita into 2 halves, fill each with soy “cheese,” and add the sautéed veggies.
*Variation: Mix 1/2 cup of vegan ranch dressing with one chopped or pressed garlic clove and pour into the pita to give it a little kick.
Makes 2 servings
Teriyaki Noodles
6 dried Chinese black or shiitake mushrooms
1 cup hot water
8 oz. uncooked soba noodles or whole wheat spaghetti
8 oz. (3 cups) sliced fresh shiitake, Crimini or baby portobello mushrooms
1 Tbsp. vegetable oil
1 large onion, sliced
1/3 cup teriyaki sauce
1/4 cup chopped fresh cilantro
1 Tbsp. toasted sesame seeds (optional)
* Place the dried mushrooms in a small bowl, add the hot water, and let stand for about 20 minutes, or until soft.
* Cook the noodles as directed on the package.
* Drain the mushrooms, rinse with warm water, and drain again, squeezing out the excess moisture. Remove and discard the stems and cut the caps into 1/2-inch strips.
* Remove and discard the stems of the fresh mushrooms and cut the caps into strips.
* Heat the oil in a 12-inch skillet or wok over medium to high heat. Add the onion and stir-fry for 5 minutes. Add the teriyaki sauce, reduce the heat, and add all the mushrooms. Partially cover and let simmer for about 2 minutes, or until the vegetables are tender.
* Stir in the noodles and cilantro and add toasted sesame seeds, if desired.
Makes 4 servings
Vegan Chicken Salad
1 roll of Chickette, diced
3 large carrots, diced
3 celery stalks, diced
1/4 container vegan mayonnaise
Onion powder, to taste
Salt and pepper, to taste
Whole wheat bread or pita bread
* In a medium-sized bowl, combine the diced Chickette, carrots, and celery.
* Add the vegan mayonnaise, onion powder, salt, and pepper and mix well.
* Spread on your fave bread and eat.
Makes 4 to 6 servings
Vegan Twice-Baked Potatoes
4 baking potatoes
1 8-oz. container Tofutti herb and garlic Better Than Cream Cheese
2 Tbsp. margarine
1/2 block vegan cheddar cheese, shredded
1 Tbsp. Italian seasoning
1 tsp. garlic pepper
Paprika, to taste
Prick the potatoes with a fork and microwave for 5 minutes each.
Combine all the ingredients except the paprika in a large bowl.
Once the potatoes have cooled, cut them length-wise and scoop the centers out, leaving enough to keep the sides slightly firm. Add the potato flesh to the other ingredients and mash together.
Spoon the mixture into the empty potato skins, top them with paprika, and bake at 350oF for 15 to 20 minutes.
Makes 4 potatoes
Vegan Sloppy Joes
1 Tbsp. olive oil
1 Tbsp. molasses
1/2 lb. tofu, crumbled
1 6-oz. can tomato paste
2 Tbsp. Dijon mustard
1 small onion, chopped
1 medium tomato, chopped
Oregano, to taste
Chili pepper, to taste
1 small jar mushrooms, sliced
2 Tbsp. ketchup
1 Tbsp. rice vinegar
Salt, to taste
Pepper, to taste
Sandwich buns, tortillas, or pita bread
Heat the olive oil in a saucepan and add the molasses. Add the crumbled tofu and let it brown, stirring to prevent burning.
Add the tomato paste and mix well, adding water to bring to the desired consistency. Stir in the mustard, onion, and tomatoes, then add the oregano and chili powder and continue mixing.
Stir in the mushrooms, ketchup, and vinegar and season with the salt and pepper.
When thoroughly heated, serve on toasted sandwich buns or in tortillas or pita shells.
Makes 4 servings
Broccoli, ‘Cheese,’ and Walnut Surprise
1/2 cup chopped walnuts
1 Tbsp. margarine
1 onion, chopped
1/2 tsp. minced garlic
1 cup uncooked instant brown rice
1 cup vegetable broth
Florets from 1 broccoli stalk
1/2 tsp. salt, to taste
1/8 tsp. ground black pepper, to taste
1 cup cheddar soy cheese
Preheat the oven to 350oF.
Place the walnuts on a small baking sheet and bake for about 5 to 7 minutes, or until toasted. Set aside.
Melt the margarine in a medium saucepan over medium heat and add the onion and garlic, stirring frequently for about 3 minutes.
Stir in the rice, add the broth, bring to a boil, then reduce the heat and let simmer until the liquid is absorbed, about 7 to 8 minutes.
Place the broccoli in a microwave-safe dish and sprinkle with salt and pepper. Cover and microwave until tender, about 2 minutes.
Spoon the rice onto a serving platter and top with the broccoli. Sprinkle walnuts and “cheese” on top.
Makes about 4 servings
Lentil Vegetable Soup
1-2 stalks celery
3 carrots
1 large onion
3-4 cloves garlic
1 Tbsp. olive oil
3 bay leaves
7-8 cups water
1 Tbsp. Italian herb mix
1 1/2-2 cups green lentils
3 red potatoes (optional)
1 bunch spinach (optional)
1 tsp. salt
3 Tbsp. red wine vinegar
Chop the celery, carrots, onion, and garlic.
Heat the oil in a large soup pot and add the vegetables and bay leaves. Cook on medium heat until the vegetables are soft, then add the water, herbs, and lentils. Cook over medium to high heat for 45 minutes, adding more water as needed (2 or more cups will evaporate during cooking).
Chop the potatoes into small cubes, if using. Add them to the soup and cook until soft, about 10 to 12 minutes. Add the spinach leaves, if using, and cook for about 2 more minutes, just long enough to wilt the leaves.
Remove from the heat.
Stir in the red wine vinegar and leave covered until ready to serve.
Makes approximately 8 servings
Vegetarian Chili With Mixed Beans
1 cup chopped onion
2 Tbsp. cooking oil
3 cups diced zucchini, with peel
1 1/2 cups coarsely chopped green or yellow peppers
1 1/2 cups diced parsnips
1 1/2 cups diced yellow turnips
1 1/2 cups diced fresh mushrooms
1 cup celery
1 cup diced carrot
1 19-oz. can mixed beans, drained and rinsed
1 14-oz. can stewed tomatoes, with juice, broken up
5 1/2 cans tomato paste
1/2 cup dry white (or alcohol-free) wine
4 tsp. chili powder
1 1/2 tsp. ground cumin
2 garlic cloves, minced (or 1/2 tsp. garlic powder)
1 1/2 tsp. salt
1/4 tsp. pepper
In a large pot, sauté the onion in cooking oil until soft.
Add the next eight ingredients, stir, and cover. Cook over medium heat for about 10 minutes, stirring frequently, until the mixture comes to a boil.
Add the next eight ingredients, stir, and bring to a boil.
Reduce heat, cover, and let simmer for about 30 minutes, stirring occasionally, until the vegetables are tender.
Makes 12 cups
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 1/2 tsp. salt (3/4 tsp. salt for less salty taste)
2 Tbsp. soy sauce
1 1/2 tsp. garlic powder
Pinch turmeric
1/4 cup oil
1 cup nutritional yeast
1 pkg. Boca 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 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?F.
Makes 4 servings
“Pepperoni” Pizza Bread
2 large loaves Italian bread
3/4 cup olive oil
1/2 cup tomato sauce
2 packs soy pepperoni
6 oz. shredded vegan mozzarella soy cheese
Preheat the oven to 375°F. Cut the bread in half lengthwise and set the top halves aside. Pour and spread the oil evenly onto both bottom halves, then spread the sauce evenly over the oil. Next add a layer of “pepperoni” and finish by sprinkling the soy cheese on top. Put the top halves back on the bread, wrap with foil, and bake for about 20 to 25 minutes or until soy cheese is melted.
Makes 4 servings
Lentil Pasta
1/2 cup whole wheat flour
1/4 cup all-purpose flour
Water (as needed)
3 Tbsp. vegetable oil
1/2 tsp. mustard seeds or powdered mustard
1/8 tsp. turmeric
1/8 cup lentils
3 cups water (or as needed)
3/4 cup vegetables (your choice)
3/4 tsp. cayenne
1/2 tsp. curry powder
1 tsp. salt
For the pasta noodles, combine the two flours, then add water until pliable and a little sticky. Put in a bowl, cover, and set aside for 10 minutes. Take out and knead. Roll flat and cut into desired shapes. Heat the oil in a pan and add the mustard. After a few minutes, add the turmeric. Cook for 1 minute. Add the lentils and water and bring to a boil, then reduce heat. Cook for 5 minutes, uncovered, adding water if a lot evaporates. Drop the pasta and vegetables into the mixture. Add the cayenne, curry powder, and salt. Continue cooking for 10 minutes. Reduce the heat to low and cook for 45 more minutes.
Makes 3 servings
Stir-Fried Tofu With Vegetables
1 cup vegetable broth
1 Tbsp. soy sauce
1 Tbsp. brown sugar
2 tsp. cornstarch
1/2 tsp. salt
2 tsp. vegetable oil
2 tsp. Asian sesame oil
1 16-oz. package firm tofu, drained and cut into 1x1/2-inch pieces
1 large carrot, peeled and thinly sliced
1 red pepper, cut into 1-inch pieces
3 green onions, thinly sliced
2 garlic cloves, finely chopped
1 Tbsp. minced, peeled fresh ginger
8 oz. mushrooms, trimmed and thinly sliced
Combine the broth, soy sauce, brown sugar, cornstarch, and salt until well blended. Heat the vegetable and sesame oils over medium-high heat in a nonstick 12-inch skillet. Add tofu and cook, stirring frequently (stir-frying), until heated through and lightly browned, about 4 minutes. Transfer to a bowl. Add the carrot, red pepper, green onions, garlic, and ginger to the skillet and stir-fry until the vegetables are tender but crisp, about 3 minutes. Add the mushrooms and stir-fry for 3 minutes. Then add the broth mixture and tofu and stir-fry until the sauce has thickened slightly and boils, about 3 minutes.
Makes 4 servings
Becky's Super Good Tofu Scramble
Oil for the pan
2 strips Smart Bacon or other breakfast meat substitute
2 small cloves garlic
1 green onion
1/2 large block firm tofu
Couple dashes turmeric
Splash Bragg’s liquid aminos
Pinch nutritional yeast flakes
Heat the pan on medium to high heat and add the oil to cook the “bacon”—be careful not to cook it too long. Chop the garlic and green onion. Press as much water from the tofu as possible, then use a cheese grater to grate it into small chunks (you can also mash it with a fork instead, but grating it is much faster) and put them in a bowl. Chop up the bacon, then add it, the onion, garlic, turmeric, and liquid aminos to the tofu. Stir gently until well blended. Pour into the pan (it should sizzle a bit) and sprinkle the nutritional yeast flakes over the top. Keep stirring occasionally for about 10 minutes, or until it looks like scrambled “eggs.”
Makes 2 servings
Chelsea’s Chik’N Bake
1 box ziti
1 tube Chickette (chopped into bite-size pieces)
1/2 can corn
1 can chopped mushrooms
1 scoop nutritional yeast
1 jar pasta sauce
1 pkg. Monterey Jack “Melt Your Heart” vegan cheese (or your fave vegan cheese)
2 Tbsp. margarine (amount will vary depending on the size of the pan)
Kellogg’s Corn Flake crumbs (amount will vary depending on the size of the pan)
Boil the ziti according to instructions, drain, and place in baking pan. Mix in the chopped Chickette, corn, and mushrooms. Add a scoop of the yeast to the jar of pasta sauce, shake it up, and mix it with everything in the pan, then add some extra sauce on top. Cut the vegan cheese into strips and cover the sauce. Microwave the margarine and add the corn flake crumbs, mix, and pour over your masterpiece as desired. Bake at 375°F for 30 to 40 minutes. The sauce will bubble when done.
Makes 9 servings
Spicy Tofu Wraps
1/2 green pepper, diced
4 green onions, diced
1/8 cup green or black olives, diced
1 haba?era, finely diced
1 Tbsp. vegetable oil
1 lb. tofu cut into 1/2-inch cubes
2 Tbsp. tamari (or soy sauce)
2-3 cups cooked rice
4 tortillas
Sauté the vegetables in the oil in a large frying pan. Toss in the tofu and tamari and cook for 10 minutes or so. Serve with the rice on the tortillas.
Makes 4 wraps
Mexican Rice
2 large onions
3 to 4 cloves garlic, minced
1/4 cup olive oil
1/2 tsp. ginger
1/2 tsp. ground coriander seed
1/4 tsp. ground cloves
1/4 tsp. freshly ground black pepper
2 cups long-grain white rice
3 cups puréed tomatoes
2 tsp. salt
1 1/2 cups boiling water
Peel and coarsely chop the onions, mince the garlic, and sauté them both in the olive oil until the onions are a golden color. Add the ginger, coriander, cloves, and pepper, stir, and then add the rice. Continue sautéing the mixture, stirring often, until the rice is coated.
Add the puréed tomatoes, salt, and boiling water. Stir the mixture once, then cover and simmer the rice over low heat for another 25 minutes. All the liquid should be absorbed.
Makes 8 servings
Sweet Potato Surprise
6 medium sweet potatoes (precooked)
1/2 cup orange juice
3 1/2 Tbsp. margarine
1/2 tsp. vanilla
Salt, to taste
1/4 cup flour (white or whole wheat)
3/4 cup chopped nuts (such as pecans or almonds)
1/2 cup brown sugar
Preheat the oven to 350°F. Mash the sweet potatoes with the orange juice and add 1 1/2 Tbsp. margarine, the vanilla, and a little salt. Bake for 20 minutes. Combine the remaining ingredients (including 2 Tbsp. of margarine) and spoon on top. Bake for another 20 to 30 minutes.
Spaghetti with Capers and Olives
Makes 6 servings
12 oz. dried spaghetti
1/3 cup virgin olive oil
2 garlic cloves, finely chopped
2 Tbsp. capers, drained and rinsed, caperberries are optional
12 Kalamata olives, pitted and chopped
Freshly squeezed juice of 1/2 unwaxed lemon
1/2 cup chopped flat-leaf parsley
Sea salt and freshly ground black pepper to taste
Bring a large saucepan of water to a boil. Add a good pinch of salt, then the pasta, and cook until "al dente", according to the timings on the package. While the spaghetti is cooking, slowly heat the oil in a small saucepan. Add the garlic and cook for 1 minute. Add the capers, caperberries if using, olives, and lemon juice and cook for another 30 seconds. When the pasta is cooked, drain and return it to the warm pan. Add the caper mixture and parsley and toss well to coat. Add freshly ground black pepper and serve.
Makes 4 servings
Veggie Kebabs
For the Marinade:
2 Tbsp. olive oil
2 tsp. chili oil
3 Tbsp. chopped rosemary
1/2 cup fresh red chilis, seeded and finely chopped
1/2 cup fresh green chilis, seeded and finely chopped
2 garlic cloves, peeled and crushed
Grated peel and juice of 2 lemons
Salt and pepper, to taste
1 large red bell pepper, seeded and cut into small triangles
1 large yellow bell pepper, seeded and cut into small triangles
4 small zucchini, sliced 1/4-inch thick
12 cherry tomatoes
12 button mushrooms
12 wooden skewers
Mix all the ingredients for the marinade in a medium bowl and add the veggies. Using a spoon, turn the veggies until they are completely coated with the marinade. Cover the bowl and refrigerate for 1 hour.
Divide the veggies among 12 skewers and grill for 3 to 5 minutes, brushing on extra marinade and turning occasionally. Remove from heat and enjoy.
Makes 6 servings
Black Bean and Corn Salad
2 cups black beans, drained
2 cups corn, drained
6 Tbsp. fresh lime juice (or juice of 1 lime)
5 Tbsp. olive oil
1/4 cup red onion, minced
1/4 cup scallions, minced
1/8 cup cilantro, minced
1 1/2 tsp. cumin
1/2 cup chopped tomatoes (for some reason, we prefer canned)
Salt and pepper, to taste
Mix all ingredients, except the tomatoes, together. Add salt and pepper. Cover and chill. Shortly before serving, toss in the tomatoes.
Makes 4 servings
Tomato Bruschetta
1 cup olive oil, plus more for brushing
4 garlic cloves, chopped
2 cups fresh tomatoes, chopped
Salt, to taste
1 French baguette, cut into 16 slices, each 1/2" thick
Heat the broiler and warm 3/4 cup of the olive oil in a large skillet over medium heat. Add the garlic and stir until the garlic starts to brown—about 3 minutes. Add the tomatoes and cook over medium-low heat, stirring, until the liquid has evaporated (about 10 minutes). Season with salt and keep warm. Then brush both sides of each slice of bread with olive oil and place on a baking sheet. Sprinkle with salt, top each slice with the tomato mixture, and broil for 3 or 4 minutes.
Makes 16 slices
Baked Five-Spice Seasoned Tofu
1 lb. firm tofu
1 cup vegetable stock
1/4 cup 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 it in a colander in the sink. Put a plate and a heavy can or other weight on top of the towel-covered tofu for 30 minutes.
Preheat the oven to 350?F.
Remove the tofu from the towel and cut into 1/2-inch slices. Lightly oil a 9"x13" baking pan, place the tofu slices in a single layer in the pan, and set aside.
In a small bowl or measuring cup, whisk together the remaining ingredients and pour the mixture over the tofu slices. Bake for 15 minutes. Remove the pan from the oven, carefully turn the tofu over, and bake for 10 to 15 minutes longer or until all the liquid has been absorbed.
Use as sandwich slices, add to a stir fry, or dice for use in salads, sandwiches, and side dishes. The tofu will keep for 5 to 7 days if refrigerated in an airtight container.
Makes 8 to 9 slices
Curried Garbanzo Beans
Curried Garbanzo Beans
1 large onion, chopped
1/2 cup vegetable broth
2 (15.5-19 oz.) cans garbanzo beans, drained and partially mashed
1 tsp. curry powder
1 tsp. coriander
1 tsp. cumin
3 oz. mango chutney
2 (15.5-19 oz.) cans diced tomatoes
Sautè the onion in the vegetable broth. Add the beans, spices, chutney, and tomatoes and mix well. Serve over brown rice or pasta.
Yummy Pasta
1 package whole-wheat pasta
1 green bell pepper
1 onion
Olive oil
Creole seasoning, to taste
Garlic salt, to taste
Crushed red peppers, to taste
2 small cans tomato sauce
Veggies of your choice
Shredded mozzarella soy cheese
Cook the pasta according to the directions on the package. Chop the pepper and onion into small pieces and sauté in a small frying pan with the olive oil and seasonings. Heat the tomato sauce and mix in the pepper, onion, other veggies, and "cheese." Serve pasta with the desired amount of sauce.
Vegan Lasagne
1 lb. firm tofu
1/2 tsp. salt
2-3 Tbsp. nutritional yeast
1 tsp. thyme
1 tsp. basil
2 1/2-3 cups tomato sauce
1 1/2 cups cauliflower pieces
1 onion
3 Tbsp. canola oil
3/4-1 lb. mushrooms
9 or more lasagne noodles
1 bunch Swiss chard (or spinach)
Preheat the oven to 375°F. Mash the tofu in a bowl and add salt, nutritional yeast, spices, and 1/2 cup tomato sauce. Finely chop the cauliflower and onion and sauté in oil. Slice the mushrooms and add to the cooking vegetables after they have softened. When thoroughly cooked, add the vegetables to the tofu and mix well.
Cook the lasagne noodles in water. Wash and remove the stems and thick ribs from the Swiss chard. Sauté in water until wilted. Lightly oil a casserole pan. Place a layer of noodles on the bottom and spoon on a layer of tomato sauce. Cover with a layer of tofu and vegetables. Add half of the Swiss chard to the lasagne, spreading evenly, and add more sauce. Repeat with the noodles, tofu, Swiss chard, and sauce. End with a layer of noodles, and the remaining tofu and sauce. Bake for 30 to 35 minutes.
Vegan French Toast
1 cup soy milk
2 Tbsp. flour
1 Tbsp. nutritional yeast flakes
1 tsp. sugar or sweetener of your choice
1 tsp. vanilla
1/2 tsp. salt
Pinch nutmeg
6 slices whole wheat bread
Mix all the ingredients (except the bread slices) in a shallow bowl. Dip the bread slices into the soy-milk mixture and cook, either on a nonstick griddle until browned on both sides or on a greased cookie sheet in a 400°F oven until golden on both sides, turning once.
Tracy’s Shepherd’s Pie
3 medium potatoes, roughly chopped
1 small onion, chopped
3 small carrots, chopped
1/2 cup spinach, chopped
1 stalk celery, chopped
1 large tomato, chopped
2 Tbsp. olive oil
1 15-oz. can of lentils, mashed
1/2 tsp. dried basil
1/2 tsp. salt
1 Tbsp. soy sauce
1/4 cup soy milk
1 Tbsp. margarine
Salt, to taste
Preheat the oven to 350°F. Boil or steam the chopped potatoes until they can be pierced easily. In a medium saucepan, sauté the onions, carrots, spinach, celery, and tomatoes in the oil. Once the carrots are tender, add the mashed lentils, basil, salt, and soy sauce. Stir and simmer without a lid until the liquid cooks off.
In a large bowl, mash together the potatoes, soy milk, margarine, and salt with a potato masher or fork. Set aside. Pour the vegetable mixture into a lightly oiled 9_x 9_ baking dish. Layer the mashed potatoes over the top. Bake for 15 to 20 minutes.
Makes 1 pie
Tofu Scramble
2-3 Tbsp. extra virgin olive oil
1 sweet onion, cut into chunks
5 garlic cloves, minced
1/2 tsp. ground ginger
1/2 tsp. chili powder
1/2 yellow or green bell pepper, seeded and chopped
1 cup sliced mushrooms
4 tomatoes, chopped
1 lb. firm tofu, drained well and cut into bite-size pieces
Tamari, to taste
Freshly ground pepper, to taste
Fresh snipped chives, to taste
4 fresh corn tortillas, warmed
Heat the olive oil over medium heat in a large skillet and sauté the onion for 5 minutes, until softened. Add the garlic and spices, stir, and cook for 1 minute. Add the pepper and mushrooms, stir-frying until tender-crisp. Add the tomatoes and slices of tofu. Gently stir-fry for 3 to 4 minutes. Sprinkle with the tamari sauce and season with fresh pepper and chives. Serve on a warm plate with a warm tortilla.
Makes 4 servings
Peanut Butter Spirals
2/3 cups peanut butter or tahini
3/4 cups water
3-4 Tbsp. soy sauce
2 Tbsp. mild vinegar or lemon juice
1 scallion, coarsely chopped, optional
1 Tbsp. sweetener
1/2 tsp. ground ginger
1/3 tsp. chili powder or cumin
12 oz. uncooked spiral or elbow pasta
1-1/2 cup frozen green peas
Combine all the ingredients except the pasta and peas and mix well (a food processor or blender works best) to make the sauce. Cook the pasta and peas according to the packages’ instructions. Combine the pasta and peas with the sauce and serve.
This sauce is also delicious over rice and steamed vegetables.
Makes 2 to 3 servings
Pad Thai Noodles and Sauce
1 lb. soba, rice, or other noodles
1/3 cup tamari or soy sauce
1/3 cup lemon or lime juice
1-2 Tbsp. peanut butter
1 Tbsp. tahini (or omit and use more peanut butter)
2 green chilies, seeded and minced (or substitute 1/2 tsp. red pepper flakes or Thai pepper sauce, to taste)
1/4 cup sugar or other sweetener
1 large onion, chopped
4-8 garlic cloves, minced
1/2 lb. tofu, optional
1 2-inch piece fresh ginger, minced, optional
2 Tbsp. sesame (or other) oil
2 cup carrots, chopped
1 can water chestnuts
2 cups bean sprouts
1 stalk broccoli, steamed
Limes, to taste, optional
Chopped peanuts, to taste, optional
Green onion, sliced, to taste, optional
Prepare the noodles, drain, and set aside. In a separate bowl, mix the tamari, lemon or lime juice, peanut butter, tahini, chilies, and sugar and set aside.
In a wok, stir-fry the onion, garlic, tofu, and ginger in sesame oil. Add the carrots, the water chestnuts, and a little water and stir-fry for a few minutes. Add the tamari mixture, bean sprouts, broccoli, and noodles. Stir and cook until the sauce thickens—about 5 minutes. Serve with limes, chopped peanuts, or sliced green onion.
Makes 2 to 3 servings
“Egg” Salad
2 Tbsp. Nayonaise (or any vegan mayonnaise)
1 tsp. distilled vinegar
1 tsp. mustard
1 tsp. white sugar
1/2 tsp. ground turmeric
1/4 tsp. dried dill weed
1 Tbsp. dried parsley
1 lb. firm tofu
1 Tbsp. onion powder
2 Tbsp. celery powder
Salt and pepper, to taste
Mix together the Nayonaise, vinegar, mustard, sugar, turmeric, dill, and parsley to make the dressing. Place in the refrigerator until chilled.
Crumble the tofu then stir in the onion powder and celery powder. Add the dressing to the tofu mixture. Season with the salt and pepper and chill for several hours before serving.
Makes 4 servings
Breaded Tofu
1 cup flour
1/4 cup nutritional yeast flakes
1/2 tsp. salt
Dash of pepper
Garlic, oregano, basil, to taste (optional)
1 cup soy sauce
1 lb. tofu
Combine all the ingredients, except for the soy sauce and tofu. Slice the tofu _- to 1/2-inch thick. Dip in the soy sauce and then in the flour mixture. Fry until golden brown.
Creamy Light Fettuccine Alfredo
12 oz. dry fettuccine or your choice of pasta
2 cups soy milk
4 cloves garlic, minced
6 Tbsp. grated vegan soy cheese
1/4 cup chopped fresh parsley
Freshly ground black pepper, to taste
2 cups chopped and steamed vegetables of choice, such as carrots, broccoli, or peas
Cook the pasta and drain it. Place the pasta in a large nonstick sauté pan along with the soy milk and garlic. Bring to a simmer, stirring frequently. Add the soy cheese. Continue cooking until the cheese melts and the sauce thickens. Stir in the parsley and black pepper. Add the steamed vegetables, toss gently, and serve.
Makes 4 servings
Falafel Feast
1 1/2 cups cooked chickpeas
1 onion, chopped
1/4 cups parsley, chopped
All-purpose flour
3 garlic cloves, crushed
1 Tbsp. chickpea stock
1/2 tsp. baking soda
1 tsp. coriander
1 tsp. cumin
Salt and pepper, to taste
Cooking oil
Pita bread
Salad, alfalfa sprouts, or pickles (optional)
Veganaise or Nayonaise (optional)
Harissa (optional)
Place cooked chickpeas into a blender and add the onion, parsley, 1 Tbsp. of the flour, the garlic, stock, baking soda, spices, salt and pepper. Process until smooth. Place the mixture into a glass bowl and refrigerate it until it’s firm, about 20 to 30 minutes, then shape it into 12 patties. Douse the patties with flour (if the mixture didn’t harden enough, you may have to use a lot of flour) and fry them in hot oil, turning frequently, until they are brown and crisp. Drain on paper towels. Put each patty into a pita pocket, top it with salad, alfalfa sprouts, pickles, harissa or Nayonaise or Veganaise.
Makes 12 patties
Spicy Chile Bean Dip
1 can vegetarian chili (Try Hormel? brand)
1 Tbsp. Mrs. Dash? seasoning
2 slices vegan cheese
1 Tbsp. black pepper
1 bag Fritos
Put the chili, Mrs. Dash?, vegan cheese, and black pepper into a big bowl and heat them for 2 minutes. Stir the dip then use Fritos for scooping.
Makes 2 to 3 servings
The Best Vegan Pizza Ever
12 oz. firm tofu
1 8-oz. can tomato paste
3-5 cloves garlic, finely minced
2 Tbsp. soy sauce, to taste
2 Tbsp. nutritional yeast, to taste
Cayenne pepper, to taste
Black pepper, to taste
1 large loaf crusty bread (unsliced)
Vegetables, chopped
Olive oil or non-stick cooking spray
Preheat oven to 375°F. In a food processor, mix the first seven ingredients until smooth.
Slice the bread the long way and spread each piece with half of the tomato/tofu mixture. Cover each piece with chopped vegetables, pressing them down so that they don’t fall off. Spray the vegetables with olive oil or cooking spray to ensure that they roast well. (If you prefer, you can toss the veggies with regular olive oil prior to putting them on the bread.)
Bake on a high rack in the oven for 15 to 20 minutes or until the veggies start to roast and the tofu spread is heated through. Slice and serve.
Makes 4 servings
Vegan Mac & Cheese
1 lb. macaroni pasta
1/2 tub Tofutti Sour Supreme
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!
Makes 4 to 6 servings
Dragonfly’s Fried Rice
2 tsp. toasted sesame oil
3 cups brown rice
1 medium onion, thinly sliced
2 Tbsp. olive oil
1 small head of Savoy cabbage, thinly sliced
2 medium carrots, coarsely grated
Soy sauce or tamari, to tasteHeat the sesame oil in a skillet and sauté the raw rice until it is lightly toasted then cook the rice in any way that you’d like. In a separate pan, sauté the onion in the olive oil before adding the cabbage and carrots. Allow the cabbage and carrots to brown slightly. Add the rice and sauté until everything is hot. Don’t try to fry the rice—you’ve already done that!
Add soy sauce or tamari, to taste, and serve.
Makes 4-6 servings
Amazing Baked Tofu Madness
2 cloves garlic, mashed
1/2 tsp. rice vinegar
1/4 cup peanut butter
1 Tbsp. sesame oil
1 Tbsp. olive oil
1 tsp. ginger root (fresh or dried)
1 tsp. dry sweetener
1/4 cup soy sauce
1/4 cup boiling water
1/2 tsp. salt
1/4 tsp. cayenne (or more, to taste)
1 lb. firm or extra-firm tofu, cut into half-inch slices
To make the marinade, combine all the ingredients except the tofu in a bowl and whisk them together until they are well-mixed.
Oil the bottom of a 13” x 9” glass baking sheet and pour a thin layer of the marinade onto it. Place the tofu on top in a single layer. Pour the remainder of the marinade over the top and marinate the tofu for at least 2 hours—the longer you allow it to marinate, the more infused with flavor the tofu will become. Bake for 20 to 25 minutes at 275oF and serve over steamed white rice with broccoli.
Makes 4 servings
Sloppy Fauxs
1 green pepper
1 tomato
1 onion
1 pkg. vegetarian ground round
1 cup water
3/4 cup nutritional yeast flakes
1 tsp. tamari or low-salt soy sauce
1 Tbsp. corn starch
Finely dice the green pepper, tomato, and onion and steam fry them in a small amount of water. Add the veggie ground round and heat through. Add spices or herbs as desired. Remove from the heat and add the sauce.
To make the sauce, bring the water to a low boil in a saucepan. Stir in the nutritional yeast flakes, tamari or soy sauce, and corn starch. Use more or less water to get the consistency that you desire.
Serve on a toasted bun and sprinkle with more nutritional yeast and pepper, if desired.
Personal Portobello Pizza
4 large Portobello mushroom caps, stems removed
Lemon juice, to taste
Black pepper and dried basil, to taste
1 large red pepper, chopped into small chunks
4 cloves garlic, minced
Adobo or other seasonings, to taste
Shredded soy cheese (sans casein), to taste
Set the mushroom caps upside-down on a non-stick or greased baking pan and squeeze lemon juice over them. Don’t be shy with the juice. It will soak into the mushrooms while they are baking to add a little tang. Sprinkle them with black pepper and dried basil (rub the basil into your palm with your thumb first to crush the leaves and release more flavor) and set aside.
Sauté the red pepper with the garlic and adobo until it’s tender.
Sprinkle shredded soy cheese onto each mushroom cap, not quite to the edge. Top with the pepper and garlic mixture. Bake at 350 degrees for 10 to15 minutes, until the soy cheese has completely melted.
Makes 2 servings
Gazpacho
3 cups vegetable juice
1 medium yellow onion, chopped
2 medium tomatoes, diced
1 green pepper, minced
3 cloves garlic, crushed
1 cucumber, diced
2 Tbsp. lemon juice
2 Tbsp. red wine vinegar
2 tsp. fresh basil, minced (or 1 tsp. dried)
1 tsp. cumin
Dash of hot sauce
2 Tbsp. olive oil
Salt and pepper, to taste
Combine all the ingredients in a large bowl and chill for several hours. Serve cold.
Winter Veggie Stir-Fry
1 large white potato, cubed
1 sweet potato, cubed
1/2 package firm tofu, cubed and marinated in vegetable broth
2 Tbsp. olive oil
1/4 cup vegetable broth
1 package of thawed frozen vegetables (or 3 cups of fresh vegetables)
Salt, to taste
Soy sauce, to taste
Olive oil, to taste
Brown the potatoes and tofu in olive oil until they are crispy. Add the vegetable broth and veggies. Stir, cover, and steam the veggies to your liking. Remove the lid and stir until the excess liquid is evaporated. Season with salt, soy sauce and olive oil.
Ten Minute Curry Fajitas
2 medium flour tortillas
1 large red bell pepper
1/2 medium onion
1/2 tsp. olive oil
1/2 tsp. curry powder
1/4 tsp. chili powder
1 Tbsp. salsa
Fry the tortillas over high heat for 30 seconds on one side and set them aside. Cut the bell pepper and onion into 1/4-inch strips. Heat the oil over high heat in a medium saucepan. When the oil is hot, place the bell pepper and onion into the pan and fry for 2 minutes, stirring constantly. Season the onion and pepper with the curry, chili powder, and seasoned salt. Continue cooking for 5 minutes over medium heat. When the peppers are tender, divide the mixture between the two tortillas. Top each one with salsa and enjoy!
Makes 1 to 2 servings
Loaded Bell Peppers
2 sun-dried tomatoes, diced
1/4 cup diced onion
2 garlic cloves, halved
1 cup water
1 vegetable bouillon cube
1 cup diced, canned tomatoes
1 fresh tomato, diced (optional)
3/4 cup instant brown rice
1/2 cup red wine or cooking wine
1 cup veggie crumbles
2 bell peppers, top removed and seeded
In a saucepan, over medium-high heat, combine the sun-dried tomatoes, onion, garlic, and water. Cook until the tomatoes are soft, about 5 to 6 minutes. Add the bouillon cube and canned tomatoes and simmer for 10 to 15 minutes. Add the diced tomato, rice, and red wine and simmer until the rice is almost done (adding water as necessary). Stir in the veggie crumbles. Remove the pan from the heat, take the garlic halves out, and fill the bell peppers with the mixture. Place the peppers into the saucepan and surround them with the remaining sauce. Cook over medium heat until the peppers are tender, and the rice is fully cooked, adding water as necessary. Move the peppers periodically and take caution not to burn them.
Makes 2 servings
Tofu “Fingers”
1 block extra firm tofu
1/3 cup light tamari soy sauce
1/3 cup teriyaki sauce
1/4 cup maple syrup or other sweetene
1 pkg. Original Shake ’n’ Bake
Vegetable oil
Cut tofu into 1/2” slices (one block makes about 8 or 9 slices), and then cut the slices in half to make “fingers.” Mix the soy sauce, teriyaki sauce, and sweetener in a bowl and pour over the tofu. Cover the tofu and let it marinate in the fridge for at least 2 hours (the longer you leave it in the marinade, the better it tastes). When you are ready to use the tofu, remove it from the marinade and coat all the “fingers” with Shake ’n’ Bake. Cover the bottom of a nonstick frying pan with vegetable oil. Place all the “fingers” in the pan and cook over medium heat until both sides are golden brown. When the tofu “fingers” are ready, pat them down with a paper towel to get rid some of the excess oil. Serve immediately with plum sauce or other desired condiment.
Frito Surprise
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.
Asian Noodles
1/2 cup crunchy peanut butter
3 Tbsp. corn or sesame oil
2 Tbsp. soy sauce
Red pepper flakes
Chopped green onions or chives, optional
Sesame seeds, optional
1/2 package linguine or rice noodles
Heat all ingredients in a frying pan except for the noodles until they melt together. Stir into the noodles. Add veggies or cubed tofu, if desired.
No-Bull “Beefaroni”
2 cups uncooked elbow macaroni
1 garlic clove, finely chopped
1 small onion, chopped
1 tsp. vegetable oil
1 lb. ground beef substitute
2 cans condensed tomato soup
1 tomato soup can of water
2 tsp. sugar
Salt and pepper, to taste
Cook the macaroni. Sauté the garlic and onion in large skillet and add “beef.” Mix soup, water, and sugar, add to the beef mixture, and stir in the macaroni. Heat until the sauce boils and thickens a bit. Add salt and pepper, to taste.
Taco Salad
Taco toppings (lettuce, onions, tomatoes, avocados, etc.), chopped
Salsa
Tofutti Better Than Sour Cream
1 bag recipe crumbles (fake hamburger), such as Morningstar Farms or Green Giant
brand
1 packet taco seasoning (be sure to read ingredients—not all are vegan)
1 bag tortilla chips
Lay out everything, heat up the recipe crumbles in a skillet with a little water, and add the taco seasoning. That’s it. Quick, easy, and great-tasting!
Sh** on a Shingle
Bread
Fake meat (preferably Lightlife Smart Bacon)
Soy cheese (Tofutti American-style slices are best)
Condiments of choice (Veganaise and mustard are the bomb)
Put “meat” and “cheese” on bread and put in toaster oven for a couple of minutes ’til the “cheese” is melted. Put on condiments. Done.
Mash ’Taters and Gravy—the Easy Way!
Instant mashed potatoes (just sub soy milk and vegan margarine for milk and butter)
Can of Franco American mushroom gravy
Make potatoes according to package directions. Put gravy in microwave to heat it up.
Pepperoni Pizzawich
Bread
Spaghetti sauce
Soy cheese
Fake pepperoni (preferably Yves brand)
Lay out bread and add the other ingredients on top. Heat in a toaster oven, regular oven, or sandwich maker and eat it up.
Cruelty-Free Grilled Cheese
Margarine
Tofutti American soy cheese slices
Bread
Artichoke hearts, optional
Tomato slices, optional
Melt some margarine in a frying pan. Put two slices of “cheese” between two slices of bread with margarine spread thickly on both sides. Add in any extras like artichoke hearts or tomato slices. Throw the sandwiches into the margarine-coated pan. Grill on each side ’til golden brown. Optional: Throw into the microwave for 30 seconds after grilling in order to melt the cheese even more.
PETA’s Pancakes
1 cup unbleached all-purpose flour
1 Tbsp. sugar
2 Tbsp. baking powder
1/8 tsp. salt
1 cup soy milk
2 Tbsp. vegetable oil
Combine the flour, sugar, baking powder, and salt in a bowl and mix thoroughly. Mix in the soy milk and oil and, with an electric mixer or wire whisk, beat just until the batter is smooth. Measure 1/2 cup batter onto a hot, oiled griddle. When bubbles appear on the upper surface of the pancake (in about 2 minutes), lift with a spatula and flip the pancake. Cook the pancake for another 2 minutes. Remove from the pan and keep it warm while you make the remaining pancakes. Serve warm with maple syrup or fruit syrup.
Makes 6 to 8 pancakes.
Easy, Greasy, But Definitely Not Sleazy Stuffed ’Shrooms
Margarine
Cayenne pepper (or any hot red pepper)
Thyme
Salt and pepper, optional
Vegan croutons (or torn-up bread in a pinch)
Big mushrooms
Mix a couple sticks of margarine with the cayenne pepper, thyme, and salt and pepper. Add croutons. Spoon a generous portion of the thick mixture into each mushroom cap. Put under a broiler or in a toaster oven for 4 minutes. Done. It sounds like a lot of margarine, I know, but it all melts and cooks throughout the mushrooms and ends up draining into the cookie sheet. You can spoon the extra melted juice on top if you want or ditch it. These are amazing and so easy. Oh, and they look particularly nice garnished with a little parsley.
Spicy Sesame Noodles
2/3 cup (150 g) peanut butter
4 Tbsp. soy sauce
2 cloves garlic, minced
1 green onion, chopped
2 Tbsp. sesame oil
1 tsp. cayenne pepper
1/2 lb. (225 g) linguine
2 Tbsp. toasted sesame seeds
In a saucepan, combine the peanut butter, soy sauce, garlic, and green onion and mix well. Add the sesame oil and cayenne pepper. Heat slowly, whisking until smooth.
Meanwhile, cook the linguine according to the package directions. Drain. Place the linguine in a large bowl, add the peanut sauce, and toss to coat. Garnish with the toasted sesame seeds. Serve hot or cold.
Makes 4 servings.
Vegetable Noodle Soup
2/3 cup diced onion
1/2 cup diced carrot
1/2 cup diced celery
3 cups water or vegetable stock
1 15-ox. can butter beans or other white beans, drained and rinsed
1 1/2 cups Swiss chard or spinach (or other greens), washed well, and roughly chopped
1/2 cup corn
1/3 cup orzo or other small shell-shaped pasta
Pinch turmeric
1 Tbsp. nutritional yeast flakes
1 tsp. mellow miso
Salt and pepper, to taste
In a medium pot, combine the onion, carrot, and celery and sauté the vegetables in 1 to 2 Tbsp. water for 3 minutes to soften. Put the butter beans and 1 cup of the remaining amount of water in a food processor or blender and process until smooth and creamy. Add the puréed mixture, the remaining water, Swiss chard, corn, orzo, and turmeric. Stir well, bring the soup to a boil, reduce the heat to low, and simmer for 8 to 10 minutes or until the vegetables and orzo are tender. Add the nutritional yeast flakes and miso during the last two minutes of simmering time. Taste and season with salt and pepper, as desired.
Makes 4 servings.
Sweet Potato Salad
1 sweet potato, peeled and diced
4 baby carrots, halved
1 cup canned Borlotti beans, drained and rinsed
4 tomatoes
4 celery stalks, chopped
1 bag mixed salad leaves
1 Tbsp. golden raisins
4 scallions, finely chopped
Peel, dice, and boil the sweet potato until just tender, then set aside in a bowl. Boil the carrots for 1 minute, drain, and add to the bowl with the sweet potato. Drain and rinse the beans. Cut the tops off the tomatoes and scoop out the seeds, then chop the tomatoes and add to the bowl, mixing in the beans and the celery. Line a serving bowl with the salad leaves and spoon the sweet potato and bean mixture on top. Sprinkle with the raisins and scallions.
Makes 4 servings
Baked Mushrooms With Stuffing
2 Tbsp. olive oil
8 large flat mushrooms
1 chopped onion
1 crushed garlic clove
1/4 cup rolled oats
1 8-oz. can chopped tomatoes with herbs
1 tsp. hot pepper sauce
1/4 cup diced pecans or pine nuts
1/2 cup soy parmesean
Preheat the oven to 375°F. Use a small amount of oil to grease a shallow baking dish large enough to hold a single layer of the mushroom caps and set aside. Remove the mushroom stalks, chop, and set the caps aside. Sauté the onion, garlic, and mushroom stalks in the oil until lightly browned. Stir in the oats and sauté for another minute. Add the tomatoes and hot sauce. Arrange the caps with the hole side up in the prepared baking dish. Divide the stuffing mixture between them and layer on the nuts and soy cheese. Bake for 25 minutes, allow to cool, and serve.
This is an appetizer, so you could serve 1 or 2 per person, or you could just make them and eat them all yourself.
Makes 8 servings
Miso Soup
2 fresh tomatoes, diced small
1/4 cup sesame oil
1/4 cup peanut oil
1 bunch bok choy, diced
1 large leek, sliced
1 large pkg. mushrooms, quartered
1 pkg. shiitake mushrooms, sliced
1 qt. vegetable broth
1/2 bottle vegetable juice
2 cups water
2-3 sprigs dried wakame sea vegetable, chopped fine
Bragg’s amino acids (or soy sauce), to taste
1 tsp. sea salt
3 heaping Tbsp. brown rice miso
Sauté the tomatoes in oil and cook until tender. Add bok choy, leeks, and mushrooms and sauté briefly. Add vegetable broth, vegetable juice, water, and wakame and bring to boil. Turn the heat down to medium-low, add the Bragg’s and sea salt, and cook for about 10 minutes. Prepare the miso by mixing it together with water and stirring to make a paste. Stir it into the soup—but do not boil. Cook over low heat for another 10 minutes.
Makes 6 servings
Spinach-Tofu Manicotti
1 pkg. large manicotti tubes
1 lb. firm tofu, drained and rinsed
1 10-oz. 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 (scallions), including green part, sliced thin
8 oz. white button mushrooms, coarsely chopped
28 oz. of your favorite marinara pasta sauce
Boil 10 manicotti shells until they’re just shy of al dente—that way they won’t fall apart when you’re stuffing them—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 (more than one layer is OK) and pour your favorite tomato-based pasta sauce over them. Cover and bake at 350°F for 45 minutes to an hour (45 minutes if you just have one layer of shells). Remove from the oven and give it a few minutes to cool off before serving.
Makes 10 servings
Sun-Dried Tomato Ziti
5 cups ziti pasta (or other pasta with grooves to hold the sauce)
20-30 sun-dried tomatoes
1 can large black pitted olives, chopped
2 1/2 Tbsp. dried rosemary, crumbled
1/2 Tbsp. garlic powder or 1-2 fresh garlic cloves
1/4 cup olive oil
Salt, to taste
Pepper, to taste
1 Tbsp. parsley
? Place the pasta in a pot of boiling water and cook until just tender.
? While the pasta is cooking, soak the sun-dried tomatoes in hot or boiling water for approximately 15 to 20 minutes, or until soft.
? Chop the sun-dried tomatoes and place in a blender or food processor.
? Add the olives, rosemary, garlic powder or fresh garlic, and a few tablespoons of the olive oil and pulse until mixed but still chunky.
? Add the remaining oil, the salt, and the pepper and pulse until completely mixed with small chunks of tomato and olive still visible. The sauce should be somewhat thick in consistency.
? Drain the pasta and mix in the sauce. Garnish with the parsley and serve immediately.
Makes 2 to 4 servings
Barbecued Seitan Sandwiches
1 Tbsp. olive oil
1/4 cup diced onions
1/4 cup shredded carrots
2 garlic cloves, diced
1 package seitan, shredded
Barbecue sauce, to taste
1 package buns or rolls
? Heat the olive oil in a pan and add the onions, carrots, and garlic and sauté until soft.
? Add the seitan and sauté until thoroughly heated.
? Add the barbecue sauce and cook until hot, stirring occasionally.
? Remove from the heat and serve on the buns or rolls.
Makes 4 to 6 sandwiches
Quick Tofu Strips
1 pkg. extra-firm tofu
1/4 cup soy sauce
1/2 cup nutritional yeast
1/8-1/4 cup vegetable oil
? Cut the tofu into thin strips about 1/2-inch thick.
? Pour the soy sauce and the nutritional yeast into separate bowls.
? Coat a frying pan with the oil.
? Dip the strips in the soy sauce first, then in the yeast.
? Place the strips in the pan 6 at a time and cook over medium heat until firm and brown, turning every few minutes.
Casseroles are really good and easy- all you do is mix the ingrediants and pop it into the oven! Good luck!
Pork Chops and Sauerkraut and Mashed potatoes.
Tacos
Fajitas
Enchiladas
Tamales
Terriyaki noodles/rice
Italian beef sandwiches
Pizza
Pigs in a blanket
Rice-A-Roni
Hamburger Helper
Hot dogs and homemade french fries (just peel the potatoes)
Italian sausage or Bratwurst cut up and cooked with green/red peppers, onions, garlic and potatoes.
I make this taco pie that everyone in my house loves, even my daughter, who doesn't like Mexican food.
First cook your meat. I have my own special mix I use for mexican flavored meat, but you can use one of those spice mixes.
Then in a cake pan layer I do it in this order, but probably not necessary salas, tortilla, refried beans, meat, corn, diced jalepeno then cheese. I have a few keys that make it easier. Check your cake pan before you go to the market, buy that size soft tortillas. Also, spread the refried beans on the tortilla before you put it in the pan. I use a can of mexicorn, I generally don't use canned products, but they work in this recipe. The same with the peppers, they are canned. I use a mexican blend cheese. I like to add some sliced olives in mine as well, but that's just me.
Finish your layering with salsa. Bake at 350 for about 40 minutes then top with cheese for the last 5, just let the cheese melt. Let it cool for about 5 minutes and slice. Cut a smaller piece than you think it's really rich. Serve with sour cream and extra salsa.
My friend makes introduced me to this dish, and I changed it a little bit. It's a great way to use up any extra tomato sauce as well.
I sautee up 1 medium onion and 1/2 a pepper and then add some ground meat. It doesn't matter what type, I have used chicken, burger, turkey and pork. Obviously they all taste different, but just slightly. Then add some sauce. Not too much, just enough to bind the meat. Probably about 1 c. Then cut the top off a loaf or bread or roll. I like rolls better, they seem neater to me and it's easier to keep the filling in for me. Hollow out the middle and toast it at 350 just until it's slightly brown. Fill 3/4 of the way with the meat mixture, then top with a little ricotta cheese and then with mozz cheese. Put the top back on and pop it back in the oven for about 15 minutes.
Good night for a new soup...
This is so easy. We serve it with warm tortillas and sliced avocados....
Beefy Nacho Soup
1 lb ground beef
1 small onion, chopped
1 T taco seasoning mix ( from a packet)
1 can Nacho Cheese soup
1 small can Mexicana corn, drained
1 can (10 oz) tomatoes with green chilis, undrained
1 & 1/2 C. milk
1/2 C. shredded cheddar cheese
1/2 C. crushed tortilla chips
Cook ground beef and onion... drain well.
Stir in remaining ingredients except cheese and chips.
Cook for 10 minutes... stir ften.
Top each serving with cheese and chips.
sliced beef stick and cheddar on triscuits with a little mustard and horseradish on the side for dipping