For the past 8 years, I've been a
cooking fiend here at home base. I've gotten quite passionate about my vegan
meals and love to make them, so I thought I would share them with the world!
My thing is that whenever I crave something that I can't have because it's not
vegan, I simply figure out how to make it vegan! All of the recipes on this
page I have made many times, and I stand by them 100%. Only the very best make
it to this page. I do not claim that they are all the healthiest things to eat,
that they are all a snap to prepare or that they are cheap to make. But damn,
they all taste good!
About the recipes on this page.... most of them are veganized versions of "regular"
recipes that I altered to suit my vegan needs. Some of them were emailed to
me by people who read this page. Some of them are from the books "How it
All Vegan," "The Garden of Vegan" or "La Dolce Vegan"
by Sarah Kramer. I have marked those recipes with a VW (Vegan Warrior), so if
you like them, go and visit their Go Vegan
page, and please please buy their books.
I've also started to include a few recipes from Isa Chandra Moskowitz's book,
"Vegan with a Vengeance." I marked those with a (VV). Please buy her
book and visit her webpage as well.
If you have any outstanding vegan recipes that you want to share with me, I'd
love that! I'll make them and if I enjoy them, I'll add them to this page. You
can reach me at miki@randomgirl.com
The recipes with the * are cheesy and will help you greatly if, like me, you have a cheese monkey that needs to be satisfied.
| 1 pound firm tofu, mashed 1/4 tsp tumeric 1 tsp onion powder 1/2 tsp salt 1 1/2 cup chopped mixed veggies (I've had success with garlic, mushrooms, spinach and carrots) |
Place tofu in a lightly oiled pan and cook over medium heat for 3 minutes.
Add the remaining ingredients, stir, and cook for 5 to 8 minutes, until
the vegetables are cooked and the tofu is heated through. Back to top |
| 1 lb firm tofu 1/4 cup apple cider vinegar 1/4 tsp salt 1/4 cup olive oil 2 english muffins 4 slices of veggie bacon sliced tomato Sauce: 1/2 cup nutritional yeast 2 tbsp flour 1/2 tsp salt 1 cup water 1 tbsp oil 1 tsp Braggs or soy sauce 1 tsp dijon mustard |
Preheat oven to 450. Drain tofu and cut into 8 slices. In
a small bowl, whisk together the vinegar, oil and salt. Arrange the tofu
in a 6 X 9 baking dish and pour the oil and vinegar mixture over top. Marinate
for 15-30 minutes. Make sure to turn the tofu over occasionally so each
side gets marinated. Bake for 20 minutes or until crispy brown... you might
want to dump out the excess liquid for the last few minutes of baking if
it's not getting very brown for you. To prepare the sauce, whisk together the yeast, flour, and salt. Add the water, oil and Braggs and stir over medium heat until the sauce thickens. Stir in the mustard and simmer over low heat until ready to serve. Toast the muffins. On each slice of muffin, place 1 piece of bacon, 2 tofu pieces, tomato slice and cover with the benny sauce. Back to top |
| 1
cup flour 2 tsp baking powder 1 banana, mashed 1 1/4 cups soy milk 1 tbsp sugar sliced banana for garnish |
Mix the flour and baking powder together in a large bowl. IN a small bowl, mash the banana with a fork and add 1/4 cup of the soy milk. Mix until there are no lumps.Stir the banana mixture into the flour mixture. Portion out about 3/4 cup of batter onto a hot, non-stick pan or oiled frying pan and cover with a lid. Let it sit on medium heat until the center starts to bubble and become sturdy. Flip pancake and cook until golden brown. Serve topped with sliced banana
and maple syrup or brown rice syrup. |
| Loaf
of Italian or French bread (a baguette), preferably stale 1/2 cup soy creamer 1/2 rice or soy milk 2 tbsp cornstarch 1/4 cup chickpea flour vegetable or canola oil French toast fixins: sliced bananas, strawberries, maple syrup, etc. |
Slice the bread into 1 inch rounds. Mix together the creamer, milk and cornstarch in a wide shallow bowl. Stir until the starch dissolves. Add the flour and mix until mostly absorbed, but some lumps are ok. Heat a nonstick skillet over medium high heat, and add a tbsp or 2 of oil to coat the bottom. Soak the bread slices and add
to the skillet. Cook on each side for 2 or 3 minutes, until golden brown
with dark brown flecks. |
| 1/2 pound tempeh 1 chopped onion 1 chopped green pepper 2 cloves garlic 2 cups Marinara Madness or other tomato sauce 1 or 2 tsp chili powder 1/2 tsp salt buns |
Steam the tempeh for 20 minutes and cut into 1/4 inch cubes Simmer the onion, green pepper and garlic in 1/4 cup water until the vegetables are soft. Stir in the tempeh, sauce, chili powder, and salt and simmer until heated through. Back to top |
| 1 pound frozen firm tofu, thawed 1 rib celery, chopped 2 tbls grated carrot 2 tble soy sauce 1/2 cup Tofu Mayonaise or other egg-free mayo 1 tbls lemon juice 1/2 tsp kelp or kombu powder (optional, but this is what makes it fishy) |
Squeeze the excess moisture out of the thawed tofu, and crumble it into
small pieces. Combine with the bell pepper and carrot. * If you want to make an extra special tuna salad, mix in these things as well..... 1/2 cup roasted red peppers and kalamata olives cut into strips. Yum! |
| 2 cups vegan
chicken tenders 1/2 cup diced celery 15 - 20 thinly sliced grapes 1/4 cup slivered almonds pinch of baby dill salt and pepper to taste 4 heaping tablespoons of Veganaise |
Fry up the chicken tenders in a bit of oil. Let them thaw and brown until they are golden (about 10 minutes). Toast the slivered almonds in the oven for a few minutes (5 to 7 min.) Remove both chicken and almonds from heat and let cool for a few minutes. Cut up the tenders so they are a bit smaller. Add 2 tablespoons of veganaise. Chop up the celery, grapes, and dill. Add to the chicken and veganaise and stir. Add the other two tablespoons of veganaise and almonds to the mixture. Add a bit of salt and pepper to taste. |
|
3 tbsp lemon juice 1 bag mixed baby greens |
Whisk first 4 ingredients in a bowl to blend. Season dressing to taste with salt and pepper. Toss greens with enough dressing to coat. Divide among 2 or 3 plates. Top each serving with pear slices. Sprinkle with feta and almonds. Drizzle the top lightly with the remaining dressing. |
|
1/2 cup balsamic vinegar Croutons |
Place vinegar in a small saucepan. Bring to a boil and cook for 5 minutes, until reduced by half. measure to make sure you have 1/4 cup. Pour into a bowl and whick in the oil. Sprinkle with salt and pepper. Toss with greens and croutons. |
|
1 1-pound basket
strawberries, hulled, halved |
Mash enough strawberries to measure 1/3 cup. Place remaining strawberries in large bowl. Add greens, cheese, and nuts. Whisk oil, vinegar, and sugar in small bowl to blend. Whisk in mashed strawberries. Season dressing with salt and pepper. Add to salad; toss to coat. |
|
1 1/2 cups water |
Boil water in a small saucepan. Add quinoa. Cover, reduce heat, and simmer 12 minutes. Heat a small skillet over medium-high heat. Add chopped pistachios, and cook 2 minutes or until lightly toasted, stirring frequently. Transfer pistachios to a large bowl; add cooked quinoa and remaining ingredients to bowl. Toss gently to coat. |
|
Dressing: 1/3 cup chopped
fresh cilantro Salad: 4 cups shredded
romaine lettuce |
To prepare dressing, combine first 7 ingredients, stirring well. To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately. |
| 2 tsp balsamic vinegar 1 large clove of garlic (or if you LOVE it like me, use *4* cloves) salt and pepper, to taste 4 tbls olive oil 2 large portabello mushrooms Random veggies that you like (like an onion or tomato) optional loaf of very nice bread |
Put vinegar, garlic, salt, pepper and olive oil in a small jar and shake
well. Set aside Slice the mushrooms and veggies and brush with oil. Bake at 350 for 15 minutes (or until they are done), flipping them once while baking Spread the special sauce on the very nice bread and enjoy! Back to top |
| 6 Smart Dogs 6 skewers 1/2 cup yellow corn meal 1/2 cup flour 1 tsp dry mustard 1/2 tsp salt egg replacer = 1 egg 1 tbsp sugar 1 tsp baking powder 1/2 cup soy milk 1 tbsp melted shortening |
Combine the cornmeal, flour, sugar, mustard, baking powder
and salt. Mix well. Add the soy milk, egg replacer, and shortening and mix
until very smooth. Pour the misture into a tall glass. Put the Smart Dogs on the sticks and dip them in the cornmeal batter to coat them evenly. Deep fry in oil heated to 350 degrees until golden brown, about 2 miinutes. Drain on paper towels. Back to top |
|
For Sandwiches 3 ounces dried tomatoes
(about 3/4 cup), not packed in oil |
Make sandwiches: In a heatproof bowl pour enough boiling water over tomatoes to cover and let stand 20 to 30 minutes, or until soft. Drain tomatoes and pat dry. Cut loaf diagonally into 4 pieces and halve each piece horizontally. Spread pesto on cut sides of bread and make 4 sandwiches with chicken, tomatoes, and arugula. Make Basil Olive Pesto: To a food processor with motor running add garlic and blend until minced. Add basil, parsley, and nuts and blend well. Add oil and blend until smooth. Transfer pesto to a bowl and stir in olives. Pesto may be made 5 days ahead and chilled, surface covered tightly with plastic wrap. Bring pesto to room temperature before using. Makes about 3/4 cup. If you want to go OVER THE TOP and make, literally, the Best Sandwich In The World, bake a loaf of Annie's Rosemary Garlic Bread and make this sandwich on it while the bread is still hot from the oven. It is sinful and decadent. |
| 1 lb package "chicken-style" seitan, drained 6 tbsp margarine 2 tbsp olive oil 2 tsp dried rosemary leaves, crushed 1 tsp dried thyme 1/2 tsp dried sage 3 cloves garlic, finely chopped |
Grease a 9 X 13 pan with 1 tbsp olive oil. Preheat oven to 350. Arrange
the seitan pieces in the bottom of the dish. In a small saucepan, heat remaining olive oil and add margarine to melt. Once melted, add the garlic, rosemary, sage and thyme. Allow to simmer for a few minutes. Pour the melted magarine mixture over the seitan pieces and bake for 20 minutes, turning once. Back to top |
| 1 lb firm tofu OR use 2, 1 lb packages of "chicken-style"
seitan, drained 1 tsp olive oil 1 onion, diced 3 cloves garlic, minced 3 tbls tomato paste 3/4 cup vegetable broth 1 cup canned tomatoes 1/2 cup sliced mushrooms 1/2 cup dry white wine 1 tsp dried parsley 1 bay leaf 1/2 tsp salt 1/2 tsp ground allspice 1/4 tsp dried rosemary 1/4 tsp dried basil 1/4 tsp black pepper |
Drain tofu and pat dry. Cut into 1/2 inch squares. Heat oil in a large skillet over medium heat. Saute the onion and garlic for 2 minutes. Add tomato paste, broth, tomatoes, mushrooms, wine, herbs, salt and spices and stir until blended. Bring saice to a boil, reduce heat, and simmer, covered, for 20 minutes, stirring often. Add the tofu and simmer until tofu is heated through. Back to top |
| 1 package silken tofu 1 tbsp soymarg 1/4 cup "sour cream" 2 tbsp "cream cheese" 1/4 cup vegan parmesan 1 tsp garlic powder salt and pepper soymilk |
Put all into a blender with 1/2 cup soymilk. Blend to a creamy
sauce, adding soymilk to achieve desired consistency. Heat gently until
hot, but do not boil. Serve over fetticini. Back to top |
| Filling: 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 15 oz can of lentils, mashed 1/2 tsp dried basil 1/2 tsp salt 1 tbsp Braggs or soy sauce Topping: 3 medium potatoes, roughly chopped 1/4 cup soy milk 1 tbsp margarine salt to taste |
Preheat over to 350 F. Boil or steam the chopped potatoes
until they can be pierced easily. In a medium saucepan, saute the onions,
carrots, spinach, celery and tomatoes in the oil. Once carrots are tender,
add the mashed lentils, basil, salt, and Braggs. 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 - 20 minutes. Back to top |
| soba noodles (either 1 or 2 pounds, depending on how many people
are eating) 6 tbsp minced cilantro 2 large cucumbers, peeled, seeded and sliced into matchsticks 5 tbsp chopped scallions 10 oz firm tofu 2 cloves garlic 1 inch piece fresh ginger, minced 1/2 tbsp cayenne pepper 1/4 cup soy sauce 2 tbsp honey (or agave nector, if you don't use honey) 1 cup soy milk 1 cup natural smooth peanut butter |
Cook pasta, drain and let them cool down a bit. Trasfer noodles to a large bowl. Add cilantro, cucumbers and scallions and toss gently. In a food processor or blender, whip the tofu until smooth. Add the garlic, ginger and soy sauce and blend until combined In a medium saucepan over moderate heat, combine the honey, soy milk and peanut butter and stir constantly until mixed Remove from heat and add the tofu mixture, and beat with a wire whip. If it seems too thick, add more soy milk. Serve with the sauce spooned over the noodles. Back to top |
| 1 bunch of broccoli, cut into florets 2 cups white rice 1 stick of vegan margarine 1/2 cup all-purpose flour 3 1/2 cups boiling water 2 tsp salt 1 tbsp soy sauce or tamari 1 1/2 tsp garlic powder 1 tsp onion powder pinch of tumeric 1 cup nutritional yeast flakes salt and pepper to taste pinch of paprika |
Speam the broccoli, about 6 minutes. Prepare the rice according
to package directions. Spread the cooked rice evenly over the bottom of a 9 X 13 bakiing dish. Sprinkle the broccoli over the rice and set aside. Preheat oven to 350 degrees Melt the margarine in a medium frying pan over low heat. Beat in the flour with a whisk over medium heat until the mixture is smooth and bubbly, the whisk in the boiling water, salt, sot sauce, garlic and onion powders, and tumeric. Cook the sauce until it thickens and bubbles, then whip in the yeast. Add salt and pepper to taste. Pour the sauce over the broccoli and rice, sprinkle the top with paprika, and bake for 15 minutes. Back to top |
| 5-6 small
potatoes, sliced 1 tbsp dijon mustard 1 can of baked beans 2 tsp pepper 2 cups grated soy cheese |
Preheat oven to 400. Boil or
steam the potatoes until they can be easily pierced with a fork. In a
small bowl, mix together the beans, mustard and pepper. Place half of
the cooked potatoes in a lightly oiled casserole dish. Now, you'll put
this together like a lasagna, with a layer of beans and a layer of cheese.
Then, repeat with another layer of the remaining potatoes, the rest of
the beans and the rest of the cheese. Cover and bake for 35 - 40 minutes. |
| 1/4 cup
flour 1/2 cup nutritional yeast 1/3 cup soy marg 1 1/2 cup water 1-2 sloshes soy sauce 2 tsp mustard pepper to taste |
Toast flour and yeast in a pan until they smell nutty. Add marg and stir til bubbly. Add water and cook until it thickens, stirring constantly. When it is thick, stir in the remaining ingredients. Stir this into a pot of shells
or elbows or penne. |
|
8 tbsp olive oil 12 oz penne 14 ounces fake feta |
Brush 13x9x2-inch glass baking dish with 2 tablespoons oil. Heat remaining 6 tablespoons oil in heavy large pot over medium-high heat. Add bell peppers, garlic and crushed pepper; sauté 3 minutes. Add eggplant and oregano. Reduce heat to medium-low. Cover; cook until eggplant softens, stirring often, about 15 minutes. Mix in tomatoes with juices, 1/2 cup basil, olives, tomato paste and vinegar. Cover; simmer until all vegetables are tender, stirring occasionally, about 12 minutes. Season with salt and pepper. Cook pasta in large pot of boiling salted water until just tender but still firm to bite; drain well. Stir pasta into vegetable mixture. Transfer to prepared dish. Cover dish with foil. (Can be prepared 1 day ahead. Refrigerate.) Preheat oven to 350°F. Bake
pasta covered until heated through, about 20 minutes (40 minutes if refrigerated).
Sprinkle with fake feta, then 1/2 cup basil. |
|
1 1/2 cups of plain soymilk
|
Pre-heat oven to 350 degrees Fahrenheit. Boil water in a big pot for the pasta. Blend all ingredients besides pasta in a food processor. Once pasta is cooked drain and put it in the baking pan pour the "cheese" sauce over the pasta. Bake until the top of the pasta
looks slightly browned and crispy about 15 minutes . |
|
8 oz. seitan |
Preheat oven to 400 degrees F. Cook Ziti according to package directions and drain when finished. Mince the seitan and mushrooms in a food processor until course and crumbly. Pour mushroom and seitan mixture into a large saucepan and stir in tomato sauce. Bring to a simmer over medium heat and cook for about 10 minutes. In a food processor, puree the tofu, basil, lemon, olive oil, and salt and pepper until consistancy is similar to ricotta cheese. Spread some of the tomato-seitan mixture into the bottom of a 13 x 9 inch baking pan so that it coats the bottom. Combine the drained Ziti, tofu
mixture, and remaining tomato-seitan mixture in a large bowl and mix gently
to combine all ingredients. Spread evenly into the 13 x 9 inch baking
pan and bake for 15 minutes. . |
|
1/4 cup olive oil |
Heat olive oil in heavy large
pot over medium-high heat. Add olives, chopped onion, chopped garlic and
crushed red pepper and sauté until onion begins to soften, about 4 minutes.
Add tomatoes and tomato paste and stir until tomatoes are just warmed
through, about 2 minutes. Mix in red wine vinegar. Add cooked pasta, soy
cheese and fresh basil and toss to combine. Season to taste with salt
and pepper. Transfer to large bowl. |
|
1 lb spaghettini or capellini
|
Cook pasta in a 6-quart pot of boiling salted water until al dente. Reserve 1 cup cooking water and drain pasta in a colander. While pasta is boiling, cook garlic and red pepper flakes (to taste) in oil in a 12-inch heavy skillet over moderate heat, stirring, until garlic is golden, about 5 minutes. Stir in zest, then juice, salt, pepper, and 1/2 cup reserved cooking water and bring to a simmer. Toss pasta in sauce with parsley.
(Add more cooking water if pasta seems dry.) |
|
1/2 bunch fresh cilantro,
stems trimmed
|
Combine cilantro, 1 tablespoon broth, green onions, garlic, chili and ginger in processor and puree until paste forms. Heat 2 tablespoons oil in heavy large nonstick skillet over high heat until very hot. Add half of eggplant. Cover skillet and cook until eggplant is tender and beginning to brown, turning once, about 5 minutes. Transfer to paper towels. Repeat with remaining 2 tablespoons oil and remaining eggplant. Add cilantro paste and soy
sauce to skillet and stir over medium-high heat 2 minutes. Return eggplant
to skillet and add remaining 4 tablespoons broth. Stir until sauce thickens
and boils and eggplant is heated through, about 3 minutes. Season with
salt and pepper. |
|
1/4 cup unsweetened shredded coconut 1 3/4 cups water 1 cup (packed) coarsely
chopped fresh cilantro 2 tablespoons vegetable
oil 2 tablespoons chopped peanuts |
Stir shredded coconut in small nonstick skillet over medium heat until light golden, about 5 minutes. Transfer to bowl. Bring 1 3/4 cups water and salt to boil in heavy medium saucepan. Stir in rice; bring to boil. Reduce heat to low, cover, and simmer until water is absorbed and rice is tender, about 18 minutes. Meanwhile, puree cilantro, 1/2 cup coconut milk, 1 teaspoon ginger, lime juice, and half of garlic in blender. Mix puree and coconut into rice. Set aside. Heat oil in large nonstick skillet over high heat. Add tofu; stir-fry until golden, about 6 minutes. Add onions, curry, cumin, red pepper, remaining ginger, and remaining garlic. Stir-fry 1 minute. Stir in tomatoes and remaining coconut milk. Season with salt and pepper. Divide rice among 4 plates.
Top with tofu mixture. Sprinkle with peanuts. . |
| 1 tablespoon
oil 1 onion, diced small 1 tablespoon minced garlic 1 roasted red bell pepper, thinly sliced one 16-ounce can black beans or 2 cups cooked black beans 2 Tbsp white vinegar 5 to 10 dashes Tabasco sauce or other hot red pepper sauce 1/4 cup roughly chopped cilantro 3 cups cooked long grain rice salt and freshly milled black pepper |
In a large sauté pan, heat the oil over medium-high heat until hot but not smoking. Add the onion, and sauté, stirring occasionally, until transparent, 5 to 7 minutes. Add the garlic and roasted pepper, and sauté, stirring occasionally, for an additional 2 minutes. Add the black beans, vinegar, and Tabasco sauce. Bring the mixture to a boil; reduce the heat to low, cover, and simmer 5 minutes. Add the cilantro and rice; mix well. Season to taste with the salt and black pepper. Serve accompanied by additional hot pepper sauce. |
| Salt One 35-ounce can Italian plum tomatoes with their liquid 1 pound penne 1/4 cup extra-virgin olive oil 10 cloves garlic, peeled Crushed hot red pepper 1/4 cup vodka 1/2 cup heavy vegan cream (you can order it from veganstore.com or make your own by blending silken tofu and soy milk) 2 tablespoons soy marg or olive oil for finishing the sauce, if you like 2 to 3 tablespoons chopped fresh Italian parsley 3/4 cup soy parm, plus more for passing if you like |
Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat. Pour the tomatoes and their liquid into the work bowl of a food processor. Using quick on/off pulses, process the tomatoes just until they are finely chopped. (Longer processing will aerate the tomatoes, turning them pink.) Stir the penne into the boiling water. Bring the water back to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, 8 to 10 minutes. Meanwhile, heat the olive oil in a large skillet over medium heat. Whack the garlic cloves with the side of a knife and add them to the hot oil. Cook, shaking the skillet, until the garlic is lightly browned, about 3 minutes. Lower the work bowl with the tomatoes close to the skillet and carefully — they will splatter — slide the tomatoes into the pan. Bring to a boil, season lightly with salt and generously with crushed red pepper, and boil 2 minutes. Pour in the vodka, lower the heat so the sauce is at a lively simmer, and simmer until the pasta is ready. Just before the pasta is done, fish the garlic cloves out of the sauce and pour in the cream. Add the 2 tablespoons butter or oil, if using, and swirl the skillet to incorporate into the sauce. If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet. If not, drain the pasta, return it to the pot, and pour in the sauce. Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce. Check the seasoning, adding salt and red pepper if necessary. Sprinkle the parsley over the pasta and boil until the sauce is reduced enough to cling to the pasta. Remove the pot from the heat, sprinkle 3/4 cup of the soy parm over the pasta, and toss to mix. Serve immediately, passing additional parm if you like. |
| 1 tablespoon
vegetable oil 2 cups chopped onions 3 garlic cloves, minced 3 cups water 1 cup dried red lentils 3/4 teaspoon turmeric 3/4 teaspoon ground cumin 1/2 teaspoon ground ginger 1 cup basmati rice, cooked according to package directions 2 plum tomatoes, seeded, chopped 1/4 cup chopped fresh cilantro 1 jalapeño chili, seeded, chopped |
Heat oil in medium skillet over medium heat. Add 1 cup onion and 1 minced garlic clove and sauté until tender and golden brown, about 10 minutes. Set aside. Combine 3 cups water, lentils, remaining 1 cup onion, 2 minced garlic cloves, turmeric, cumin and ginger in heavy medium saucepan. Bring to boil. Reduce heat, cover and simmer until lentils are tender, about 15 minutes. Transfer half of lentil mixture to processor; purée until smooth. Return purée to same saucepan. Mix in sautéed onion mixture. Simmer 5 minutes to blend flavors. Season to taste with salt and pepper. Spoon rice into bowls. Spoon dal over. Top with tomatoes, cilantro and chili. |
| 1
teaspoon ground coriander seeds 1/2 teaspoon ground cumin 1/2 teaspoon ground turmeric 1/4 teaspoon ground cloves 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cardamom 3/4 cup water 1 tablespoon sugar 1 tablespoon red-wine vinegar 1 small eggplant (about 3/4 pound) 2 tablespoons soy marg 1 teaspoon salt 2 tablespoons chopped fresh cilantro |
In a small bowl combine spices and in a measuring cup stir together water, sugar, and vinegar. Cut eggplant into 2-inch pieces. In a large heavy non-stick skillet heat soy marg over moderate heat until foam subsides and cook spices, stirring, until fragrant, about 1 minute. Add eggplant and salt and toss to coat with spice mixture. Stir vinegar mixture and add to eggplant mixture. Simmer mixture, covered, without stirring, 10 minutes, or until eggplant is just tender. Uncover skillet and cook eggplant mixture at a rapid simmer, without stirring, until liquid is almost evaporated and eggplant is slightly charred (but not burned) on bottom, about 15 minutes. Remove skillet from heat and let eggplant stand, covered, 5 minutes. Serve eggplant sprinkled with fresh coriander. |
| 6
tablespoons oil 1 medium onion, chopped 2 tomatoes, chopped 2 tablespoons curry powder 2 tablespoons soy sauce 2 teaspoons minced peeled fresh ginger 2 garlic cloves, minced 1 teaspoon ground turmeric 1 teaspoon chili powder 1/2 pound boiling potatoes, cut into 1-inch cubes 1 cup unchicken broth 1 tablespoon dry white wine 1 pound fake chicken, cut into 2-inch pieces 1/2 cup golden raisins 1/4 cup soy sour cream Salt and pepper |
Heat 6 tablespoons oil in wok or heavy large skillet over medium-high heat. Add onion and stir-fry until translucent, about 5 minutes. Add tomatoes and next 6 ingredients and stir 4 minutes. Mix in potatoes, broth and wine. Cover and simmer 10 minutes. Add chicken; cover and cook until potatoes are tender and chicken is cooked through, about 10 minutes. Stir in raisins and sour cream. Season to taste with salt and freshly ground pepper. |
| 1/2
cups almonds 1/4 cup olive oil 1/4 cup Braggs 1/4 cup water 2 tbsp balsamic vinegar 3 cloves garlic, roughly chopped 1 tsp dried rosemary 1 tsp dried oregano 4 large portabello mushrooms, stems removed 1 medium onion, sliced |
Preheat oven to 350. In a blender or food processor, blend the almonds until powdered. Add oil, Braggs, water, vinegar, garlic, rosemary and oregano and blend until well combined. In a large baking dish, place the mushrooms upside down and top with onions. Pour sauce over and bake for 20 - 25 minutes. |
| 2
onions, chopped 1/2 cup soy marg 8 oz tomato sauce 8 cloves garlic, minced 2 tsp tumeric 1 tsp cumin 1 tsp allspice 1 1/2 tsp cayenne pepper (or to taste) 4 cans garbanzo beans 2 green peppers, chopped Salt to taste |
Saute onions in soy marg until golden, then add tomato sauce, garlic and spices. Saute for a few minutes, then add garbanzo beans and green pepper. Saute for 5 - 10 minutes. Add salt to taste. |
| 1
(8-ounce) carton soy sour cream 3 tablespoons tomato paste 1 teaspoon vegan Worcestershire sauce (you can buy some in health food stores too) 1/2 cup all-purpose flour 1 teaspoon salt 1/8 teaspoon freshly ground black pepper 2 packages seitan, cut into (2-inch) chunks (I used WhiteWave's original style seitan) 1 tablespoon soy marg 1/2 cup chopped onion 14-ounces vegetable broth 2 cups sliced mushrooms Chopped fresh parsley (optional) 8 cups cooked eggless noodles (about 7 cups uncooked pasta) |
Combine the first 3 ingredients in a bowl. Set aside. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, salt, and pepper in a large zip-top plastic bag. Add seitan; seal and shake to coat seitan with flour mixture. Melt soy marg in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 2 minutes or until tender. Add seitan and flour mixture to pan; sauté 3 minutes or until seitan is browned. Gradually add broth, scraping pan to loosen browned bits. Add mushrooms; cover and cook 5 minutes or until mushrooms are tender. Reduce heat to low; gradually stir in sour cream mixture. Cook, uncovered, 1 minute or until heated (do not boil). Stir in parsley, if desired. Serve over the eggless noodles. |
| 1
lb firm tofu juice from 1/2 lemon 1/4 cup fresh basil leaves 1/2 tsp sugar 1 tsp salt 1/2 tsp garlic granules 1 lb soy sausage (I use Gimme Lean) 10 ounces sliced mushrooms 1/4 cup water 1 lb frozen spinach, thawed 28 oz can crushed tomatoes 1/2 cup water salt and pepper to taste 8 oz. lasagne noodles, uncooked 8 oz shredded soy mozzarella |
Preheat oven to 350 degrees. Combine tofu, lemon juice, basil, sugar, salt and garlic in a food processor and blend until smooth. Set aside. Coat a skillet with olive oil or cooking spray and cook the sausage until browned, breaking it up into chunks as you cook it, about 4 minutes. Add mushrooms and 1/4 cup water and cook until mushrooms are tender, about 8 minutes. Squeeze excess water from spinach and add to the pan. Mix together and remove from heat. Mix the tomatoes with 1/2 water and salt and pepper to taste. To assemble lasagna: Coat a lasagne baking dish with cooking spray. Spread a little bit of the tomatoes on the bottom. Cover with a layer of raw lasange noodles. Spread 1/2 of the tofu mixture on top of the noodles. Top with half of the sausage mixture. Top with half of the remaining tomatoes. And add half of the mozzerella. For the second layer, do one more of noodles, one more of the tofu mixture, one more of the sausage, one more of the tomatoes and finish with the rest of the mozzerella. Cover with foil and bake for about 1 hour and 20 minutes. The noodles should be cooked by then, but stick a knife in and check them just to be sure. Let sit for a few minutes before you cut into it to serve, or you will make a mess. |
| 2
3/4 cups un-chicken or veggie broth 1/4 teaspoon saffron threads (I know it's pricey, but try not to leave it out. YOu can get cheap saffron at Trader Joe's) Cooking spray 1/2 package soy chorizo (about 6 ounces) 1/2 cup chopped onion 1/2 cup chopped red bell pepper 3 garlic cloves, minced 3/4 cup uncooked Arborio rice 1/4 cup dry white wine 1/2 teaspoon paprika 1 (14.5-ounce) can diced tomatoes, drained 1 package of Tofurkey slices, chopped 1/2 cup frozen peas, thawed 2 tablespoons chopped fresh parsley |
Combine broth and saffron in a small saucepan over low heat; bring to a simmer. Remove from heat. Heat a large nonstick skillet over medium-high heat.Coat pan with cooking spray. Add onion and pepper to pan; cook 3 minutes. Add chorizo to pan; cook an additional 3 minutes or until browned, stirring to crumble. Add garlic; cook 2 minutes. Add rice; cook 3 minutes, stirring constantly. Add wine and paprika; cook 1 minute or until liquid evaporates, scraping pan to loosen browned bits. Stir in broth mixture and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is tender and liquid is absorbed, stirring occasionally. Gently stir in turkey, peas, and parsley; cook 2 minutes or until thoroughly heated. |
| 1
pound uncooked farfalle (bow tie pasta) 2 teaspoons extravirgin olive oil 1/2 cup finely chopped onion 1 (12-ounce) bottle roasted red bell peppers, drained and coarsely chopped 2 teaspoons balsamic vinegar 1 cup soy half-and-half 1 tablespoon tomato paste 1/8 teaspoon ground red pepper 1 cup (4 ounces) soy parm (divided) *or* nutritional yeast Thinly sliced fresh basil (optional) |
Cook the pasta according to package directions. Heat oil in a large skillet over medium heat. Add onion, and cook 8 minutes or until tender, stirring frequently. Add bell peppers; cook 2 minutes or until heated through. Increase heat to medium-high. Stir in vinegar; cook 1 minute or until liquid evaporates. Remove from heat; cool 5 minutes. Place bell pepper mixture in a blender; process until smooth. Return bell pepper mixture to pan; cook over low heat until warm. Combine half-and-half and tomato paste in a small bowl, stirring with a whisk. Stir tomato mixture into bell pepper mixture, stirring with a whisk until well combined. Stir in ground red pepper. Combine pasta and bell pepper mixture in a large bowl. Add 1/2 cup soy cheese or nutritional yeast, tossing to coat. Garnish with additional soy cheese and basil, if desired. |
| 2
poblano chiles (about 6 ounces) 2 Anaheim chiles (about 4 1/2 ounces) 1 red bell pepper 1 tablespoon olive oil 3 cups sliced cremini mushrooms (about 8 ounces) 1 1/2 cups sliced shiitake mushrooms (about 1 [3 1/2-ounce] package) 1/2 cup sliced green onions 2 garlic cloves, minced 2 tablespoons all-purpose flour 1/2 teaspoon dried rubbed sage 1/4 teaspoon ground cumin 1/4 teaspoon black pepper 1 1/4 cups un-chicken or vegetable broth 1/2 cup water 4 ounces soy cream cheese (about 1/2 cup), softened 1/2 cup (2 ounces) shredded soy cheese 1/4 cup chopped fresh cilantro Cooking spray 9 (6-inch) corn tortillas, cut in half 2 1/4 cups chopped fake chicken or chicken-style seitan 1/4 cup (1 ounce) soy parm |
Preheat broiler. Cut the chiles and bell pepper in half lengthwise, and discard seeds and membranes. Place chile and bell pepper halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil for 5 minutes or until blackened, turning occasionally. Place in a zip-top plastic bag, and seal. Let stand 15 minutes; peel and chop chiles and bell pepper. Heat oil in a large nonstick skillet over medium heat. Add mushrooms, onions, and garlic; sauté 5 minutes. Stir in flour, sage, cumin, and black pepper, and cook 2 minutes. Stir in chopped chiles and bell pepper, broth, and water; simmer 5 minutes or until thick, stirring constantly. Stir in soy cream cheese. Remove from heat; stir in soy cheese and cilantro. Preheat oven to 350°. Spoon 1 cup mushroom sauce into an 11 x 7-inch baking dish coated with cooking spray; top with 6 tortilla halves, 3/4 cup chicken, and 1 cup sauce. Repeat layers twice, ending with sauce. Sprinkle with soy parm. Cover and bake at 350° for 35 minutes or until bubbly. Let stand 10 minutes. |
| 1
pound chicken style seitan 2 teaspoons olive oil 1 cup chopped onion 1 1/2 teaspoons ground cumin 1/2 teaspoon salt 1/4 teaspoon ground cinnamon 3 garlic cloves, minced 1 cup bottled salsa 1/3 cup golden raisins 1/4 cup slivered almonds, toasted 1/4 cup chopped fresh cilantro Fresh cilantro sprigs (optional) |
Place seitan in a food processor; pulse until ground. Heat oil in a large nonstick skillet over medium-high heat. Add onion, and cook for 3 minutes, stirring occasionally. Add chicken, cumin, salt, cinnamon, and garlic, and cook for 3 minutes or until chicken is done, stirring frequently. Stir in salsa and raisins. Cover, reduce heat, and simmer for 5 minutes or until thoroughly heated. Stir in almonds and cilantro. Garnish with cilantro sprigs, if desired. |
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Sauce: Cooking
spray Dough: 2 teaspoons
honey or sugar Remaining ingredients: 1 1/2
cups (6 ounces) shredded soy mozzarella |
To prepare sauce, heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add zucchini, onion, mushrooms and sausage to pan; sauté 7 minutes or until vegetables are lightly browned. Add wine and pepper; cook 1 minute or until liquid almost evaporates. Stir in sauce. Remove from heat. To prepare dough, dissolve honey and yeast in 1 cup warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 1/4 cups flour, cornmeal, and salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 6 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Position one oven rack in the middle setting. Position another rack in the lowest setting. Preheat oven to 475°. Brush a 13 x 9-inch baking pan with oil. Turn dough into pan. Gently press dough into pan and up the sides of the pan. Lightly spray surface of dough with cooking spray. Cover with plastic wrap; let stand for 5 minutes. Remove plastic wrap; discard. Spoon sauce mixture into crust. Bake on the bottom rack at 475° for 20 minutes. Remove from oven. Combine cheeses; sprinkle evenly over sauce. Bake on middle rack an additional 15 minutes or until crust is golden brown and cheese melts. Cool 10 minutes on a wire rack. Cut into 6 squares. . |
| 1 1/3 cups flour 1/2 tsp baking soda 1/2 cup softened margarine 1 cup sugar 3 tbls oil 1 12.3 oz package firm silken tofu 1/3 cup unsweetened cocoa powder 1 tsp vanilla extract 2 cups semi-sweet chocolate chips |
Preheat oven to 350 Combine flour and baking soda and set aside. Combine margarine, sugar and oil in a food processor and process 2 minutes or until light and fluffy. Add tofu and process for 2 minutes longer. Add cocoa powder and vanilla and process for a short time. Slowly add the dry mixture, processing periodically. Pour into a bowl and add chocolate chips. Pour batter into a lightly oiled 9 X 12 inch baking pan. Bake for 25 minutes; check at 20 minutes. Back to top |
| 1/2 cup white rice 4 cups soy milk 2 tsp vanilla extract 1 tsp ground cinnamon Dash of nutmeg 1/4 cup sugar |
Preheat oven to 275 Mix all ingredients in a bowl and place in a 1 1/2 quart lightly oiled overproof dish. Bake covered for 3 hours, or until the pudding sets. Back to top |
| 1/2 cup margarine 3/4 cup peanut butter 3/4 cup graham cracker crumbs 1/4 cup sugar 1 cup chocolate chips 1/4 cup soy milk 12 cupcake liners |
Melt margarine in a small saucepan. Once melted, stir in
the peanut butter, cracker crumbs, and sugar. Spoon about 2 tbsps into muffin
tins lined with paper cupcake liners (the liners are a must). Let them cool
and harden a bit. In a small saucepan, melt together the choocolate chips and soy milk until completely melted. Spoon over the top of the peanut butter cups. Let set in the fridge for several hours before serving. Back to top |
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Carrot Cake 3/4 cup sugar Cream Cheese Frosting 3 oz Better Than Cream
Cheese
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Cake Grease and flour a 10" X 9"
or square cake pan. Frosting Once the BTCC is at room temperature, mix all ingredients together. Frost cake. |
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streusel 2/3 cup nuts (I'd personally
use almonds or hazelnuts) Filling 2 1/4 pounds Granny Smith
apples (about 6 medium), peeled, quartered, cored, cut into 1/2-inch-thick
wedges 1 prepared pie crust
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For streusel: Combine nuts, brown sugar, cornmeal, flour, cinnamon and nutmeg in processor. Using on/off turns, process until nuts are finely chopped. Add soymarg and process until small moist clumps form. (Can be prepared 1 day ahead. Cover and refrigerate.) For filling: Position rack in center of oven and preheat to 375°F. Toss apples with sour cream or yogurt in large bowl to coat. Mix sugar, flour, cinnamon, nutmeg and cloves in small bowl. Sprinkle mixture over apples and toss to coat. Transfer filling to prepared crust. Sprinkle streusel over apples, covering completely. Bake pie until apples are tender and streusel is golden, tenting pie with foil if streusel browns too quickly, about 1 hour. Transfer pie to rack and cool slightly. |
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2 1/4 cups all purpose flour
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Preheat oven to 350°F. Grease a 13x9x2-inch metal baking pan. Combine first 4 ingredients in large bowl. Using electric mixer, beat on low speed until streusel is blended and crumbly. Transfer 1 cup lightly packed streusel to small bowl and reserve. Add egg replacer, milk, vanilla, baking powder, and baking soda to remaining streusel in large bowl. Beat at low speed until evenly moist. Increase speed to medium and beat until well blended, scraping bowl occasionally, about 3 minutes. Stir in 1 cup chips. Transfer batter to prepared pan. Sprinkle with reserved 1 cup streusel and remaining 1 cup chips. Bake cake until tester inserted into center comes out clean, about 35 minutes. Cool cake in pan on rack. |
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1 Frozen Pie Crust (most are vegan) 3/4 cup slivered blanched almonds 4 - 5 ripe peaches
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Pre-bake pie crust according to package directions. Let cool slightly on a rack. Set over temperature to 400 degrees. Finely grind slivered almonds in processor. Add remaining 1 tablespoon flour, sugar, 2 tablespoons amaretto and soy marg and puree. Add egg replacer and process until well blended. Pour into crust. Bake until filling begins to brown and is springy to touch, about 15 minutes. Cool on rack. (Can be prepared 6 hours ahead. Let stand at room temperature.) If your peaches are very ripe, you can skip this part, but if not, it helps to blanch them first to easily remove the skins. To do this, bring medium pot of water to boil. Add peaches and blanch 30 seconds. Transfer to bowl of cold water, using slotted spoon. Peel peaches. Cut into slices. Drain well. Combine preserves and 1 tablespoon amaretto in heavy small saucepan. Bring to boil, stirring to melt preserves. Boil until slightly thickened, about 30 seconds. Brush some preserves over tart filling. Arrange peaches atop preserves in concentric circles, overlapping slices. Brush with remaining preserves. Can be prepared 3 hours ahead. Store at room temperature.) This tart does not age very well... it was a bit strange just by the following afternoon, so I'd plan to eat the whole thing on the day that you make it! |
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8 ounces vegan cream cheese
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Blend vegan cream cheese and powered sugar in a food processor, slowly adding the sugar to the cream cheese. Melt the chocolate chips on the stove and add the melted chips to the cream cheese mixture, blending until it's all mixed in. If you want,you can add a tablespoon or more of flavored liqueur (hazelnut, peppermint, etc.) to the mixture and blend a little bit longer. Put the mixture in the refrigerator for about an hour and a half - 2 hours Roll the mixture with your hands into little balls. Roll the balls into the topping of your choice..... chopped nuts, shredded coconut, cocoa powder, etc. You can also melt some more chocolate chips or almond bark and dip the truffles in that and refrigerate, so that they have a hard "coat" over them Store them in the refrigerater until you are ready to eat them. |
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Saltines (20 or so) * I've made these both with 1 stick of marg and with 2 sticks. Some people find the 2 sticks to be too greasy (not to mention too junky!) They still taste great with use 1 stick, they just won't be as over the top gooey.
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Foil a 9 X 14 (or about that size) baking pan. Place one layer of the saltines on the bottom. Melt marg and brown sugar on stove, stirring constantly. Bring to a boil, and boil for 3 minutes. Pour this over the saltines. Bake at 400 degrees for 5 - 7 minutes, until golden brown. Pour chocolate chips over it, and place it back in the oven for a minute or so until the chips are melted. Spread chocolate with a knife. Sprinkle with nuts. Let it cool and harden in the fridge overnight. |
| For crust
3/4 cup graham cracker crumbs (from five 4 3/4- by 2 1/4-inch crackers)
For filling 1 1/2 cups canned solid-pack pumpkin For topping 2 cups Tofutti sour cream (20 oz)
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Make crust: Invert bottom of a 9-inch springform pan (to create flat bottom, which will make it easier to remove cake from pan), then lock on side and butter pan. Stir together crumbs, pecans, sugars, and butter in a bowl until combined well. Press crumb mixture evenly onto bottom and 1/2 inch up side of pan, then chill crust, 1 hour. Make filling and bake cheesecake: Put oven rack in middle position and Preheat oven to 350°F. Whisk together pumpkin, eggs, brown sugar, cream, vanilla, and liqueur (if using) in a bowl until combined. Stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt in large bowl. Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes. Reduce speed to medium, then add pumpkin mixture and beat until smooth. Pour filling into crust, smoothing top, then put springform pan in a shallow baking pan (in case springform leaks). Bake until center is just set, 50 to 60 minutes. Transfer to rack and cool 5 minutes. (Leave oven on.) Make topping: Whisk together sour cream, sugar, and liqueur (if using) in a bowl, then spread on top of cheesecake and bake 5 minutes. Cool cheesecake completely in pan on rack, about 3 hours. Chill, covered, until cold, at least 4 hours. Remove side of pan and bring to room temperature before serving. |
| 2 bananas, ripe but still firm 1/2 cup soy marg 2 tbsp brown sugar 1 1/2 tsp vanilla extract 1/4 cup brandy vanilla soy ice cream
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Cut bananas into quarters but cutting in half lengthwise and crosswise. Melt soy marg in a skillet over meduim heat. Stir in brown sugar. After it melts, add bananas and turn them to coat in the sugar mixture. Cook them for about 5 minutes. Add vanilla extract and remove from heat. Add the brandy, and light it on fire with a long match. It will flame for 30 seconds, so now is the time to bring it out and impress your guests. Serve in a bowl with the vanilla soy ice cream. |
| 1 1/2 cups all-purpose flour 3/4 teaspoon salt 3 1/2 tablespoons soy marg, melted 1 cup packed brown sugar 1 1/2 teaspoons vanilla extract, divided egg replacer = 3 eggs 1/2 cup granulated sugar 1/2 cup vegan sour cream or plain soy yogurt 1 teaspoon grated lemon rind 1 tablespoon fresh lemon juice 1 (8-ounce) package Tofutti Better Than Cream Cheese Cooking spray 1 1/2 cups fresh raspberries
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Preheat oven to 350°. Combine flour and salt, stirring with a whisk. Combine marg, brown sugar, 1 teaspoon vanilla, and egg replacer in a medium bowl, stirring with a whisk until smooth. Add flour mixture to marg mixture; stir just until moist. Place 1/2 teaspoon vanilla, granulated sugar, and next 4 ingredients (through cream cheese) in a large bowl; beat with a mixer at high speed until fluffy. Line a 13 x 9-inch baking pan with foil that extends 1 inch beyond sides; coat foil with cooking spray. Spread half of batter into pan. Pour cream cheese mixture over batter in pan, and spread evenly over batter. Sprinkle with raspberries. Drop remaining batter by tablespoonfuls over raspberries. Swirl batter, cream cheese mixture, and raspberries together with a knife. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool completely on wire rack. Remove from pan by lifting foil. Remove foil; cut into bars. . |