Eggplant Poor Boys

Yield: 4 Servings

1 large eggplant, sliced into 8 rounds
salt
1 cup unbleached flour
1/3 cup cornmeal
2 t. Creole Seasoning
1 cup soy milk, rice milk, or other non-dairy milk of choice
1 T. Dijon mustard
1 – 20-inch French bread
1 recipe Non-dairy Remoulade Sauce
2 cups shredded lettuce
8 tomato slices

Place the eggplant slices in a colander and sprinkle the slices with salt. Place the colander in the sink and leave the eggplant slices to drain for 1 hour. Rinse the salt off the eggplant slices and pat them dry. On a large plate, stir together the flour, cornmeal, and Creole Seasoning, and set aside. In a shallow bowl, stir together the soy milk and mustard, and set aside. Line a cookie sheet with a piece or parchment paper or aluminum foil, lightly oil with vegetable oil of choice, and set aside.

To bread each of the eggplant slices: coat the eggplant slice on both sides with the flour mixture, dip the slice into the soy milk mixture, place the eggplant slice back into the flour mixture and coat evenly on both sides, dip the eggplant slice back into the soy milk mixture, and then back into the flour mixture to evenly coat on both sides again. Place the breaded eggplant slice on the prepared cookie sheet. Repeat the breading procedure for the remaining eggplant slices. This 5 step breading procedure will provide a nice crisp crust for the eggplant slices. Bake at 400 degrees for 15-20 minutes or until crust is crisp and lightly browned. Remove the cookie sheet from the oven and set aside.

Cut the French bread into 4 even pieces and then split each piece in half lengthwise. To assemble the Eggplant Poor Boys: open the piece of French bread, generously spread the Non-dairy Remoulade Sauce on each half of the French bread. On the bottom half of the bread, place 1/2 cups shredded lettuce and 2 slices of tomato, then place 2 slices of the breaded eggplant, and replace the top piece of French bread. Repeat the assembly procedure for the remaining Eggplant Poor Boys.

* Note: The breaded eggplant slices can also be fried in oil, if desired, and drained on toweling before serving. You can also substitute other vegetables for the eggplant in the breading procedure and add additional vegetables and condiments to the Poor Boys, as desired.

Creole Seasoning

Yield: 3/4 Cup

3 T. paprika
2 T. garlic powder
2 T. onion powder
1 T. dried basil
1 T. dried oregano
1 T. cayenne pepper
1 T. freshly ground black pepper
1 T. white pepper
1 1/2 t. dried thyme
1 t. dry mustard

In a small bowl, stir together all of the ingredients. Store in an airtight container in a cool place.

Non-dairy Remoulade Sauce

Yield: 1 1/2 Cups

1 – 12.3 oz. pkg. Mori-Nu silken style tofu, firm
3 T. olive oil
2 T. cider vinegar
1 T. unbleached cane sugar
1 T. Dijon mustard or Creole mustard
1 t. salt
1 t. Creole Seasoning
1 T. freshly chopped parsley
1 T. relish
1 T. capers, drained

In a food processor or blender, place the tofu, olive oil, vinegar, mustard, salt, and Creole Seasoning, and process until smooth. Add the remaining ingredients and pulse a few times to combine. Transfer to an airtight container and store in the refrigerator. Use as a spread on sandwiches or wraps, or as a sauce on steamed vegetables or grains.


From The Vegan Chef

Firm Tofu Chicken

This was delicious with some vegetable gravy I mixed up. Next time I'll try the variation.

1 or 2 squares defrosted tofu
1/2 cup bread crumbs or more
1/2 cup flour or more
1/2 cup soy milk or water
poultry seasoning, salt, pepper
Variation: all of the above plus tomato sauce and soy-mozzarella chopped fresh parsley or dried

It is important to freeze your tofu as this makes it firm enough to be vegan breaded without falling apart on you. I usually put a few squares in a freezer bag and defrost it in a bowl of warm water, only takes a few minutes and great when you need to get dinner on the table fast.

In a bowl, add your soy milk (or water), poultry seasoning, minced garlic (or powder), salt, and pepper to taste. (Dont be shy with the poultry seasoning). Whisk well. Put your vegan bread crumbs in second bowl and your flour in a third. Cut your defrosted tofu in slices and squeeze as much moisture as you can out of the slices. I usually just use a small colander and the bottom of a rounded cup. Dip the slices into the flour and then into the milk/spices mixture and coat with vegan bread crumbs. It is best to do the above all at once and place on a plate ready for the next step. You can either fry your chicken in a little canola oil or spray a baking sheet with Pam and cook at 350 till lightly golden on both sides. (Personally, I prefer the fried method). Serve with a good vegetarian chicken or mushroom gravy along with potatoes and veggies of your choice.

The alternative recipe is to place shredded soy-mozzarella cheese on top of each slice and put on baking sheet in oven long enough to melt the cheese. Place on plate and spoon tomato sauce around the edges, sprinkle top with fresh chopped parsley or dried and serve with pasta, a nice salad, and perhaps some nice crusty vegan bread. Enjoy!

From VegWeb.com

Vegan Bean Taco Filling

Yield: 8 servings

1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1 bell pepper, chopped
2 (14.5 ounce) cans black beans, rinsed, drained, mashed
2 tablespoons yellow cornmeal
1 1/2 tablespoon cumin
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon chili powder
1 cup salsa

Heat olive oil in a medium skillet over medium heat. Stir in onion, garlic, and bell pepper; cook until tender. Stir in mashed beans. Add the cornmeal. Mix in cumin, paprika, cayenne, chili powder, and salsa. Cover, and cook 5 minutes.


From Allrecipes

Tofu Breakfast Sandwich

This might be the best breakfast sandwich ever.

For the marinade:
1 1/2 tablespoon vinegar (any kind but Balsamic)
1/2 tablespoon Dijon mustard (or less, if using ground mustard powder)
3 tablespoons nutritional yeast
1/2 tablespoon turmeric
1/2 teaspoon garlic powder
dash each of salt, pepper, onion powder
1 sandwich-sized slab of extra-firm tofu, frozen/thawed/drained

Rest of sandwich:
breakfast bread of choice: English muffin, bagel, etc.
vegan mayo (optional)
vegan cheese OR vegan cream cheese with chopped green onions (optional)
vegan margarine (optional)
oil for frying

The tofu should marinate AT LEAST overnight, then the rest of the recipe takes under 10 minutes to execute.

Marinade:
Mix the first 6 ingredients in a small plastic container with a lid. It shouldn’t be like water, but if it’s not liquidy enough it won’t cover the tofu. If it looks too dry, cut with a bit of cold water, the flavor won’t be sacrificed (trust me). Once you have a liquidy paste, toss in the tofu, close the container, and shake to cover tofu completely. Refrigerate at least 8 hours, and even up to 48!

Sammich:
Preheat oven to 375 degrees. Warm a small amount of cooking oil in a skillet (a dab’ll do ya, the extra marinade liquid is almost enough for the frying). When oil is hot, give the tofu a final shake in the container, then place in pan along with any non-absorbed marinade. Fry the first side about 3-4 minutes. After putting tofu in the pan, get yer bread, and put vegan margarine or mayo you want to put on it. If you decide to use margarine, put a light brush on the outside of the bread, and/or a thin layer of vegan mayo on the insides is good. Place bread in oven. Flip tofu over, and fry another few minutes Tofu is done when it’s a goldenrod color on both sides. At this time, if using any cheeze or cream cheeze, prepare that, add to bread, and warm in oven another minute or 2 to melt slightly. (I like vegan cream cheeze with a green onion cut up into it!) Take bread out of the oven, add the fried tofu, and any extras like fake breakfast meats or (my favorite) tomato slices or avocado slices.

Optional:
For extra greasy goodness, after removing tofu from heat, keep the burner on and add the whole assembled sandwich to the pan. Flash fry lightly on both sides (Outside of sandwich will be quite hot, careful!)

From VegWeb.com

Mock Crab Cakes

I don't really know what real crab cakes taste like; but according to my mother, this is it. I thought they were great.

Yield: 5 servings

7 slices whole wheat bread, broken into large pieces
3/4 cup minced celery
3/4 cup white onion, chopped
1/2 cup minced carrot
1 small green pepper, minced
1/4 cup chopped parsley
1/2 cup canola oil (or other veg oil)
1 teaspoon salt
16 ounces firm, regular tofu, pressed (I like vacuum sealed White Wave)
2 tablespoon Old Bay seasoning
3/4 cup egg-less mayonnaise

Preheat oven to 350 degrees. In a food processor or blender, whirl vegan bread pieces into fine crumbs. Place on a baking sheet and toast in the oven for 8 to 10 minutes, or until dried and toasty. Remove from oven and set aside. Brush a skillet with oil and cook celery, onion, carrot, pepper and parsley until softened, about 5 minutes. Remove from heat and set aside. Pulse tofu in food processor to a cottage cheese consistency, being careful not to puree it. In a large bowl, combine tofu, sauteed vegetable mixture, 1/2 cup vegan breadcrumbs, mayonnaise and seasoning. Mix well. Using about 1/3 cup for each, form mixture into 10 patties about 3 inch across and 1/2 inch thick. Coat each patty with remaining vegan bread crumbs to cover. Place patties on a sprayed or nonstick baking sheet and spray tops lightly with cooking spray. Bake 15 minutes. Carefully turn cakes over and return to the oven to bake until second side is toasty and browned, about 10 minutes. Makes 10 cakes.

From VegWeb.com

Grilled Corn with Lime Butter

Used lime juice instead of rind. A little chewy, but tasted great.

Yield: 8 servings

8 ears shucked corn
Cooking spray
1 tablespoon margarine, softened
1 teaspoon grated lime rind
1/4 teaspoon salt
1/4 teaspoon ground red pepper

Prepare grill. Place corn on grill rack coated with cooking spray; grill 12 minutes or until done, turning occasionally. Combine margarine, rind, salt, and pepper in a small bowl. Serve with corn.



From Cooking Light July 2007

Simple No Sugar Added Spinach Smoothie

Yield: 1 serving

2 cups spinach
1 ripe banana
1/4 to 1/2 cup frozen pineapple
1/4 to 1/2 cup water (depending on how thick you want it!)

Throw everything in a blender and blend for about a minute. If using frozen pineapple, you should make sure that this is closest to the blade so that it blends well.

From VegWeb.com

Blueberry Greens Smoothie

Awesome. Can't even taste the spinach (and I like spinach, just didn't think it would go well with the fruit). Make sure you freeze the banana/blueberries or add some ice.

Yield: 2 Servings

2 cups water
1 cup spinach
1 1/2 cups frozen (or unfrozen) blueberries
1 frozen (or unfrozen, frozen is better) banana
1 tablespoon EFA oil
2 tablespoons (or to taste) agave nectar

Put all ingredients into blender and blend it for about 1 min or until the spinach is totally obliterated. If you didn’t use frozen fruit this smoothie will not be as thick. You can always add some ice to it if you like it chilled.

From VegWeb.com

Vegan Tres Leches Couscous Cake

Did not turn out that great. It was rather bland despite all of the sweet ingredients. Would have worked better if I would have made the layers first and then added the strawberry mixture. It was hard to pack the top layer into a nice sheet. Don't recommend this one.

Yield: 5 Servings

1/2 + 1/4 cup soymilk
1/2 cup almond milk
1/4 cup maple syrup
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 cup couscous
4 strawberries
1/2 tablespoons Sweetened Condensed Soymilk
1 1/2 tablespoons agave nectar/maple syrup

In a small saucepan, combine the two milks, maple syrup, vanilla extract, cinnamon and couscous. Bring to a boil and then lower heat to a simmer. Stir the mixture continually until most of the liquid is absorbed. Turn off the heat, cover and let sit for about a minute. The mixture should look almost like polenta or cornmeal mush. Meanwhile, spray a small round casserole dish with a non-stick cooking spray. Spoon half of the couscous mixture onto the dish making sure you pack it in firmly. Place it in the refrigerator to cool for about 30 minutes. In the meantime, blend the strawberries, sweetened condensed soymilk, and agave nectar in a food processor or blender. Take your cooled couscous out of the refrigerator and pour the strawberry mix on top. Spread the other half of the couscous mixture on top of the strawberry mix making sure to pack it in firmly if possible. Place the dish in the refrigerator for another 30-60 minutes. Once firm and cool enough, turn the couscous cake onto a serving platter. Pour about 1/4 cup of sweetened condensed soymilk on top and garnish with a fresh strawberry cut in half as well as any leftover strawberry mix.

From VegWeb.com

Sweetened Condensed Soymilk

Yield: 1 cup

3 cups Soy or Rice Milk
1/2 cup White Sugar (try evaporated cane sugar for more nutrients)
Vanilla Extract
Salt

Add the soy or rice milk and the sugar to a saucepan. Cook over medium-low heat, stirring constantly, until volume is reduced to 1 cup. Add a few drops of vanilla to taste, and a pinch of salt. Cool before using. May be stored in the refrigerator.

From Go Dairy Free

Cream of Broccoli Soup

Wasn't that great, lacked flavor.

Yield: 2 Servings

2 cups chopped broccoli , fresh or frozen
2 cups water
1/4 teaspoon salt (or more to taste)
1/8 teaspoon black pepper
1/2 teaspoon powdered sage
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
2 tablespoon quick-cooking oatmeal
1/2 cup soy milk

Place all ingredients except soy milk in a medium saucepan and bring to a boil. Lower heat and simmer 5-7 minutes. Puree in blender. Stir in soy milk and serve.



From VegWeb.com

Southwestern Couscous Salad

Used fresh tomatoes, bell pepper, and cilantro that were growing in my yard.

Yield: 6 servings

Cooking spray
1 (1-pound) chicken meal starter
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
2 cups vegetable broth
2 cups frozen corn kernels
1 1/2 cups uncooked couscous
1 cups plum tomato (about 2 medium)
1/2 cup prechopped green bell pepper
1/4 cup chopped fresh cilantro
1/4 cup fresh lime juice
2 tablespoons canola oil
1 teaspoon ground cumin
1 teaspoon hot pepper sauce

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add chicken to pan; saute 6 minutes. Place broth in a medium saucepan; bring to a boil. Add corn to pan; cook 3 minutes. Add couscous to pan. Remove from heat; cover and let stand 5 minutes. Fluff with fork. Combine remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, tomato, and remaining ingredients in a large bowl. Add chicken and couscous mixture to bowl, and toss well.


From Cooking Light January/February 2007

BLT

I actually wrote this one myself as well (though not very original, I might add). For bacon recipe see Tofu Bacon.

Yield: 2 sandwiches

8 slices imitation bacon
1 medium tomato thinly sliced
couple handfuls of shredded lettuce
imitation mayonnaise
4 slices bread

This is pretty much up to you and your personal preferences. I used Tofu Bacon, a Roma tomato, Iceberg Lettuce, Follow Your Heart mayo, and toasted sourdough bread. I layer lettuce, half of the tomato slices, about 4 strips of bacon, and then spread mayo on the top slice for each sandwich. Enjoy.

Tofu Bacon

As requested by H.V. DuVall IV. I actually wrote this recipe myself after finding some that were vaguely written (no ingredient amounts, etc.) and I made some changes, too. Very good, tasted more like beef jerky though.

Yield: 10 – 12 strips

1 block Firm Tofu
3 Tbs. Oil
2 Tbs. Soy Sauce
1/2 tsp. Liquid Smoke
Nutritional Yeast Flakes (optional)

Drain and wrap tofu in towel to absorb excess moisture. Cut the block lengthwise making 1/4 inch thick strips. Heat oil in a skillet and add tofu slices. Fry slowly until golden brown and crispy (this will take a while). Once tofu is done, place on a paper towel to soak up extra oil. Empty oil from pan and place tofu back into skillet. Add the soy sauce and liquid smoke and cook until liquids are absorbed. Afterward, you can sprinkle nutritional yeast on strips while still in pan. Great on sandwiches.

Adapted from VegWeb.com

Simple Summertime Strawberry Lemonade

Yield: 2 Quarts

1 pint strawberries, hulled
1 3/4 cups unbleached sugar
1 1/2 cups water
3 1/2 cups lemon juice
ice

In a blender or food processor, place the strawberries, and puree until smooth. Pass the pureed strawberries through a sieve to remove the seeds and set aside. In a large pitcher, place the sugar and water, and stir well to dissolve the sugar. Add the lemon juice and strawberry puree to the mixture and stir well to combine. Chill. Serve in ice-filled glasses.


From The Vegan Chef

Basil-Infused Watermelon Lemonade

Yield: 5 servings

1 cup water
3/4 cup sugar
1 cup thinly sliced fresh basil
8 cups cubed seeded watermelon
1/2 cup fresh lemon juice

Combine 1 cup water and sugar in a small saucepan; bring to a boil. Reduce heat, and simmer for 5 minutes or until sugar dissolves. Remove from heat. Stir in basil; chill 1 hour. Strain sugar mixture through a sieve over a bowl; and discard basil. Place watermelon in a blender; process until smooth. Pour watermelon puree through a fine sieve into a large bowl, reserving liquid; discard solids. Combine watermelon liquid, sugar mixture, and juice in a pitcher; chill.



From Cooking Light August 2007

Easy Palak Alu

Yield: 6 Servings

2 10 oz. packages frozen chopped spinach
4-5 medium potatoes (peeled or unpeeled)
2 tablespoon garlic powder
2 tablespoon chili powder
2 tablespoon curry powder
1 1/2 tablespoon salt
dash of cayenne
2 tablespoon canola oil
3/4 cup water

Cut potatoes into 1 to 2 inch cubes and place in 2 quart casserole dish. Add oil and spices and mix together. Thaw and drain spinach and add to potatoes. Mix. Add water, cover and bake at 425 degrees for 45 minutes to 1 hour (until potatoes are tender). The amount of salt in this recipe may seem like alot, but don't cut back the amount as it is crucial to the flavor. You can use a reduced sodium substitute such a Salt Sense.

From VegWeb.com

Baked Tofu Fries

I recommend using pre-frozen tofu.

Yield: 2 servings

block of tofu (pre-frozen or not, as you like)
1/4 cup soy sauce
1/4 cup lime/lemon juice
1/2 teaspoon sesame oil
2 tablespoons vegetarian oyster sauce
1 tablespoon agave syrup or similar sweetener

Baked marinated tofu in a fun fun shape. Press the tofu. Cut it into the shape of fries. Whisk together the other ingredients, and marinate the tofu for half an hour or so. Put the tofu and marinade into a baking dish and bake at 180° C (350° F) until the marinade is nicely reduced, and the tofu pleasantly chewy.

From VegWeb.com

Freakin' Easy Frosting

[For picture see Golden Vanilla Cupcakes]

This was one of the better frosting recipes I've come across. Definitely not healthy but that's probably not a concern if you're looking for frosting in the first place. I added some green food coloring and didn't need any soymilk.

2 tablespoons vegan shortening
2 tablespoons vegan butter
about 2-6 cups powdered sugar
splash vanilla
soymilk, as needed

Start by putting your shortening and butter spread in a large bowl. Let them sit for a bit to soften. Add a splash of vanilla (can use other flavors if you want) and about 2 cup of powdered sugar. Mix, using a hand mixer, until the mix is pretty crumbly and the fats aren’t big chunks anymore. At this point, you want to smooth the frosting out. Be careful – it doesn’t take a lot of liquid to do this! Soymilk is a good thing to use, but if you use liquid food colors or want to add more extract, you will want to start with these so that it doesn’t get too runny. Add more liquid, about 1 tablespoon or so (a generous splash) and continue mixing. Scrap the bowl down, if needed. At this point you should have a creamy frosting. If it is still too dry, add a touch more soymilk. If too wet, you added too much liquids, so just shake in some more powdered sugar. If you want more frosting that what this makes, continue to add liquid/powdered sugar, in alternating batches, until you get the amount of frosting you want. I like this because it is easy to make a little or a lot.

From VegWeb.com

Golden Vanilla Cupcakes

Some sort of frosting/topping is a must for these. They were a little dry, but were great after frosting. For frosting recipe see Freakin' Easy Frosting.

Yield: 12 servings

1 cup soy milk
1 tsp. apple cider vinegar
1 1/4 cups all-purpose flour
2 Tbsp. cornstarch
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt (increase to 1/2 tsp. if you’re using oil instead of margarine)
1/2 cup nonhydrogenated margarine, softened, or 1/3 cup canola oil
3/4 cup granulated sugar
2 tsp. vanilla extract
1/4 tsp. almond extract, caramel extract, or additional vanilla extract

Preheat the oven to 350°F and line a muffin pan with cupcake liners. Whisk the soy milk and vinegar in a measuring cup and set aside. If using margarine: Sift the flour, cornstarch, baking powder, baking soda, and salt into a large bowl and mix. In a separate bowl, use a handheld mixer at medium speed to cream the margarine and the sugar for about 2 minutes until light and fluffy, but don’t beat more than two minutes. Beat in the vanilla and other extracts (if using), then alternate beating in the soy milk mixture and dry ingredients, stopping to scrape the sides of the bowl a few times. If using oil: Beat together the soy milk mixture, oil, sugar, vanilla, and other extracts (if using) in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, and salt and mix until no large lumps remain. Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes, or until done. Transfer to a cooling rack and let cool completely before frosting.

From VegCooking

Sesame Brown Rice with Shredded "Chicken" and Peanuts

Yield: 4 servings

1 cup long-grain brown rice
2 cups shredded cooked chicken breast
1/2 cup shredded carrot
1/3 cup sliced green onions
1/4 cup dry-roasted peanuts, divided
1 tablespoon chopped fresh cilantro, divided
1/2 teaspoon salt
2 tablespoons fresh lime juice
4 teaspoons canola oil
1 teaspoon dark sesame oil
2 garlic cloves, minced

Cook rice according to package directions, omitting salt and fat. Transfer rice to a large bowl; fluff with a fork. Cool. Add chicken, carrot, onions, 2 tablespoons peanuts, 2 teaspoons cilantro, and salt to rice; toss to combine. Combine juice and remaining ingredients in a small bowl. Drizzle oil mixture over rice mixture; toss to combine. Place 1 1/2 cups salad on each of 4 plates. Sprinkle each serving with 1 1/2 teaspoons remaining cilantro.


From Cooking Light June 2007

"Chicken" Chickpea and Zucchini Stew

Yield: 10 servings

1 teaspoon olive oil
1 cup chopper onion
1 1/2 teaspoons minced fresh rosemary
2 garlic cloves, minced
3 cups chopped zucchini
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1/2 pound fake chicken
4 cups vegetable broth
1/4 cup dry white wine
3 tablespoons tomato paste
1/2 teaspoon crushed red pepper
2 (15 1/2 ounce) cans chickpeas, rinsed and drained
2 (14.5 ounce) cans diced tomatoes, rinsed and drained
1 bay leaf

Heat oil in a large Dutch oven over medium heat. Add onion, rosemary, and garlic; saute 2 minutes. Add zucchini, black pepper, salt, and chicken; cook 5 minutes until chicken is browned, stirring to crumble. Add broth and next 6 ingredients (through bay leaf); bring to boil. Reduce heat, and simmer 30 minutes. Discard bay leaf.


From Cooking Light September 2006

Lazy College Kid's Easy Falafel

Yield: 2 servings

1 can garbanzo beans
1 small onion, finely minced
2-3 cloves of garlic, minced
3 tablespoons chopped parsley
3/4 teaspoon lemon juice
1 teaspoon olive oil
1 teaspoon coriander
1/4 teaspoon turmeric
dash of red pepper
salt & pepper to taste
2 tablespoons flour

Drain and rinse the garbanzo beans and place in a medium bowl. Smush them up with a fork. I’ve used the bottom of a drinking glass to get things started and then mush them up some more with a regular fork. add the rest of the ingredients and stir well, until everything is evenly combined. Form into balls about the size of a ping pong ball and then flatten them a little bit. You can either fry them in a bit of canola/vegetable oil until they’re golden brown (they taste best this way!) or if you’re feeling lazy, like me, bake them in a preheated oven (i use my toaster oven) at 375 degrees until they’re golden brown, flipping them over about halfway. Serve on a pita with whatever falafel toppings you like.

From VegWeb.com

Blueberry Turnovers

Yield: 9 6-inch turnovers

1 2/3 cups blueberries
1/3 cup unbleached cane sugar
4 t. whole wheat flour
4 t. lemon juice
1/8 t. ground ginger
1/2 recipe of Whole Wheat Turnover Pastry Dough (enough for 9 turnovers)

In a small bowl, place the blueberries, sugar, flour, lemon juice, and ginger, and toss gently to combine. Prepare the dough for the turnovers. Then cut the 5-inch and 6-inch circles of dough as described in the turnover pastry dough recipe. On each of the prepared 6-inch circles of dough, place 3 T. of the blueberry filling. Wet the edges of the circles of dough with water, place the 5-inch circles of dough on top of the filling, press down around the edges of the dough to seal, and crimp the edges with a fork. Use a spatula to carefully transfer the turnovers to a non-stick cookie sheet and bake at 350 degrees for 15-20 minutes or until lightly browned. Serve the turnovers hot or cold. Allow them to cool completely on a rack before wrapping them individually in aluminum foil to preserve freshness. They can also be frozen in an airtight container after baking for later use.

*Variation – other fruits and flavorings can be substituted for the blueberries such as, strawberries, raspberries, peaches, plums, apples, cherries, or vanilla, almond, maple, or mint as flavorings etc.

Whole Wheat Turnover Pastry Dough

Yield: Dough for 18 6-inch turnovers

3 1/2 cups whole wheat flour
1/4 cup safflower oil
1/2 cup water
1/3 cup soy milk
3 T. maple syrup
1 1/2 t. salt

In a large bowl, place the flour and drizzle in the oil. Using your fingers, work the two together until it forms a crumbly mixture. In a small bowl, place the remaining ingredients, and whisk well to combine. Add the wet ingredients to the flour mixture, mix well, and with your hands form it into a ball of dough. Transfer the dough to a floured surface. Divide the dough in half. Roll out one half of the dough thinly, cut eighteen 5-inch circles, and set them aside. Gather up the scraps, add the scraps to the remaining half of dough, roll out the dough thinly, and cut eighteen 6-inch circles. Fill the 6-inch circles of dough with up to 1/3 cups of desired filling. Wet the edges of the circles of dough with water, place the 5-inch circles of dough on top of the filling, press down around the edges of the dough to seal, and then crimp the edges with a fork. Use a spatula to carefully transfer the filled turnovers to 2 non-stick cookie sheets and bake at 350 degrees for 15-20 minutes or until lightly browned. Serve the turnovers hot or cold. Allow them to cool completely on racks before wrapping them individually in aluminum foil to preserve freshness. They can also be frozen in airtight containers after baking for later use.


From The Vegan Chef

Asian Chicken Slaw

Yield: 6 servings

Slaw

2 1/2 cups shredded cooked chick’n strips
3/4 cup finely chopped celery
1/2 cup chopped sugar snap peas
1/2 cup chopped red bell peppers
1/4 cup chopped onion
1 (10-ounce) package angel hair slaw
1 (8-ounce) can water chestnuts, drained

Dressing

1/4 cup cider vinegar
1/4 cup rice wine vinegar
2 tablespoons sugar
1 teaspoon salt
2 teaspoons soy sauce
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper

1/4 cup slivered almonds
1 teaspoon sesame seeds, toasted

To prepare slaw, combine first 7 ingredients in a large bowl. To prepare dressing, combine cider vinegar and next 6 ingredients (through pepper) in a small bowl; stir with a whisk. Pour dressing over the slaw; toss to coat. Cover and chill 1 hour. Sprinkle with almonds and sesame seeds before serving.



From Cooking Light August 2007

Tomato Soup

Yield: 6 servings

2 teaspoons olive oil
2 cups chopped onion
2 cups chopped fennel bulb
2 garlic cloves, minced
4 cups organic vegetable broth
1 (28 ounce) can diced tomatoes, undrained
1 thyme spring
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Heat oil in a large Dutch oven over medium-high heat. Add onion to pan; saute 3 minutes. Add fennel; saute 3 minutes. Add garlic; saute 5 minutes or until vegetables are tender. Add broth, tomatoes, and thyme to pan; bring to boil. Partially cover. reduce heat, and simmer 35 minutes. Remove pan from heat; cool 5 minutes. Discard thyme sprig. Place half of tomato mixture in a blender. Remove center piece of blender (to allow steam to escape); secure blender lid. Place a clean towel over opening in blender lid (to avoid splatters). Blend until almost smooth. Pour into a large bowl. Repeat procedure with remaining tomato mixture. Stir in salt and pepper.


From Cooking Light December 2007

Portabella Mushroom French Dips

Yield: 2 servings

2 large portobello mushroom caps slices thinly
1 box vegan Mushroom and Onion Soup mix (2 packets)
7 cups water
1/2 cup Braggs Liquid Aminos
1/4 red wine vinegar
6 cloves garlic (peeled, 5 minced, one sliced)
1 medium red onion sliced into thin rings
4 tablespoon soy margarine
2 tablespoon olive oil
dash of sea salt
1 baguette, preferably covered with poppyseeds, anise, and sesame seeds

In a large stewing pot combine the 7 cups water and the 2 packets of soup mix. Set on high to bring to a boil. Add the Liquid Aminos, vegan red wine vinegar and 4 cloves of minced garlic. Add the mushrooms slowly and allow to simmer on medium high, stirring frequently. In a skillet add one tablespoon margarine, onion rings, remaining garlic, and dash of sea salt. Bring to temperature at medium-high and saute until caramel-y brown. While they are cooking, slice the baguette in half horizontally, and then vertically on a diagonal to achieve the sandwich size you desire. At this point check the mushrooms in the simmer pot. If they are soft and pliable reduce heat. If not, continue simmering. Once mushrooms reach desired consistency, strain them from the broth. (I use a large tea strainer for this purpose, but use what you have.

Place the mushrooms into the skillet with the onions and let rest over medium high to lightly brown the mushrooms. While this is happening spread the remaining margarine over the vegan bread pieces, following with a rub from the peeled and lightly smashed garlic clove. When lightly browned, remove the mushroom and onion mixture from the skillet to a plate or bowl. You then have a choice: You can broil the vegan bread in the oven or skillet fry it to the desire toastiness. While this is happening, pour the broth into small bowls and place on plates. (This will allow the broth to cool to a palatable temperature.) When the vegan bread is completed, spread as much of the mushroom mixture over the bottom piece of vegan bread as you can. Immediately place the top piece on the sandwich (otherwise it might all fall off!).

From VegWeb.com

Super Stuffed Peppers

I used vegan Boca crumbles instead of breaking up some patties and poured tomato sauce over the peppers before baking. Turned out fine.

Yield: 2 – 4 servings

2 large peppers
2 defrosted harvest burger patties
1/2 cup chopped onion
1 8oz. can tomatoes, cut up
1/3 cup long grain rice
1 tablespoon vegan Worcestershire sauce
1/2 teaspoon basil or oregano
1 tablespoon nutritional yeast flakes

Halve peppers lengthwise, remove stems and seeds and insides. Put the pepper halves in a pot of boiling water for 3 minutes. Sprinkle insides with salt. Invert on paper towels to dry well. In a skillet break up the harvest burgers and cook them with the onions until the burger is brown and the onions are tender. Stir in UNdrained tomatoes, uncooked rice, vegan Worcestershire sauce, spices, 1/2 cup water, 1/4 teaspoon salt, 1/4 teaspoon pepper. Bring to boil; reduce heat. Cover and simmer for 15 to 18 minutes, or until rice is tender. Stir in the Nut. yeast. Fill peppers with mixture. Place in a baking dish with any remaining rice mixture. Bake in a 375 degree oven for another 15 minutes or till heated through. Sprinkle with some more Nut. Yeast. Let stand for 1 to 2 minutes.

From VegWeb.com

Roasted Garlic Mashed Potatoes

Yield: 6 – 8 Servings

12-14 garlic cloves (to taste), unpeeled
4 lbs. potatoes (preferably yukon golds), peeled, and cut into cubes
2/3 cup soy milk, rice milk, or other non-dairy milk of choice
salt and white pepper, to taste
2 T. freshly snipped chives
paprika, for garnish

Place the unpeeled garlic cloves in a pie pan and bake at 450 degrees for 25-30 minutes or until cloves are soft. Remove the pie pan from the oven and set aside to cool. Meanwhile, in a large pot, place the cubed potatoes, cover them with water, and cook over medium heat for 20 minutes or until tender. Drain the potatoes, saving the cooking liquid for use in the mashed potatoes, and the remaining cooking liquid can be used in soups or sauces. Transfer the drained potatoes to a mixer (or return to the large pot if using a hand mixer or potato masher) and set aside for 5 minutes to dry. Using your fingers, squeeze the cloves of garlic from their skins, and place them in a small bowl. Using a fork, mash the cloves of garlic to form a paste. Add the mashed garlic, soy milk, sprinkle with a little salt and white pepper, and whip the potatoes until smooth. Add a little of the reserved potato cooking liquid, if needed, to achieve a creamy consistency. Taste and adjust seasonings, as needed. Transfer the mashed potatoes to a large bowl, sprinkle with the snipped chives and a little paprika before serving.


From The Vegan Chef

Lightly Warmed Garlic Tomato Bruschetta

Yield: 4 – 6 servings

6 slices Italian sourdough, ciabatta or focaccia (vegan)
2 large ripe tomatoes, chopped
3 tablespoons olive oil
3 cloves garlic, finely chopped (not minced)
fresh torn basil (about 1/4 cup)
fresh flat-leaf parsley
1 cup balsamic vinegar
freshly ground sea salt (about 1/2 – 1 teaspoon)
freshly ground black pepper

If the bread is a large loaf, you can even cut the 6 slices into halves. Put the chopped tomatoes in a bowl and stir in the salt. It might seem like a lot of salt, but like putting sugar on strawberries, salt on tomatoes has a kind of self-’macerating’ action and they don’t taste that salty in the end product. Put the balsamic vinegar in a small saucepan, bring to the boil, reduce heat and cook until reduced to approx. 1/4 cup. Put the olive oil and garlic into a small heat-proof jug or bowl and heat in the microwave for 30 seconds (1000w on high) or in a small saucepan, until quite warm but not so hot you can’t touch it. Toss the tomatoes, basil, oregano and oil mixture together. Toast the bread, and top with the tomato mixture. Crack pepper over the bruschetta, then drizzle the balsamic reduction over – about 1 teaspoon per slice should be plenty. Top with a good sprig of the parsley.


From VegWeb.com

Cherry "Cheese" Cake

Yield: 8 Servings

2 8-oz. containers plain, nondairy cream cheese, softened (Try Tofutti brand)
1 cup sugar
Juice of 1 lemon
Dash of vanilla
1 graham cracker crust
1 can cherry pie filling

Preheat the oven to 350°F. Combine the nondairy cream cheese, sugar, lemon juice, and vanilla until smooth and pour into the graham cracker crust. Bake for 60 minutes, or until the top is golden. Chill overnight. Cover with the cherry pie filling. Chill for at least 1 hour before serving.

From VegCooking

Tofu Spinach Curry

To be honest, I've never before had creamed corn. This is awesome. Tastes exactly like one of the dishes at Prince of India in Oakland. (Used to be one of my favorite places to eat second to Maggie's Mercantile. I don't go to either anymore. Doesn't help that Maggie's closed.)

Yield: 3 – 4 Servings

1lb Extra Firm Tofu (frozen—that’s an important step. Can substitute firm if extra firm is not available)
1 can creamed corn
1/4 bag frozen spinach (ie. a few handfuls)
1 can garbanzo beans (drained and rinsed)
1 Tbsp red curry paste (Thai Kitchen makes these—usually available at Giant Eagle)
2 tsp minced garlic
2 Tbsp vegetable oil (preferably peanut oil but canola oil will do)
3 Tbsp Braggs (or soy sauce)
1 tsp basil leaves
1 tsp onion powder
1/4 tsp ground ginger (optional)
salt (to taste)
1 cup rice

Tofu should have already been frozen; I suggest Spring Creek brand or Trader Joe’s brand (organic). Quick thaw it by placing the sealed package in a large bowl with some hot tap water, and replace water as it cools off—might take about 30 minutes to completely thaw this way. Alternatively, it could be placed at room temperature for a few hours prior to when you want to start preparing things—this is obviously a longer thaw method. Open package of tofu and hold it above the sink while you squeeze between your hands to eliminate as much moisture as possible. Try to use enough pressure to get out the water, but don’t squeeze so hard that you break the tofu up. After squeezing like this, do this again, only with the tofu wrapped in paper towels—you can repeat the paper towel squeezing with fresh paper towels until you are satisfied that most of the moisture is out of the tofu. Then cut the tofu into 1” cubes. Set aside for later.

Get rice cooking as per instructions on package before you start preparing the curry.

Sautee garlic in vegetable oil several minutes, and add basil leaves, onion powder, and ginger (optional). Add curry paste (feel free to increase the amount depending on your spice level preference), and Braggs or soy sauce, and sautee one minute. Add creamed corn and fill the empty can about 2/3 full with water and add that as well. Stir in spinach and garbanzo beans, then gently fold in tofu cubes. Add salt to taste. Bring to a boil, then cover, reduce heat and simmer, stirring occasionally for about 15 minutes. By this time your rice should be done and you can serve the curry over rice.

Chicken Mushroom Quesadilla Pockets

Attempted to make the pockets but failed, so I just made regular quesadillas instead. I used Follow Your Heart mozzarella, garlic powder, paprika, chili powder, and salt. Turned out great.

Yield: 2 – 3 Servings

4-6 tortillas (burrito size is easiest but you can use smaller if preferred)
1 6oz package vegan chicken strips (can sub tofu, tempeh, seitan, beef strips)
1/3 block grated vegan mozzarella (can sub with any other cheese as desired)
1/2 small onion, diced small
1 cup mushrooms, diced small
1 teaspoon lemon juice
1-2 shakes of preferred spices (cayenne, paprika, garlic salt, whatever you like)
small amount of vegan margarine or olive oil for cooking

Chop your onions and mushrooms into small pieces. Chop or process the chicken strips (I used my Magic Bullet) into small chunks/pieces. Take a pizza cutter and cut your tortillas into large triangles. In a medium frying pan, heat a small amount of margarine or olive oil. Add chicken, and fry for a few minutes until cooked through and browned a little bit. Add mushrooms and onions to the chicken, then whatever spices you’re using and lemon juice, and continue to cook until veggies are done. Put some cheese in the center of each tortilla triangle, then the chicken mixture. Fold each tortilla end over the center, forming quesadilla triangle pockets. In a large frying pan, heat a small amount of margarine or olive oil, and place the quesadillas in, folded side down so the heat can help seal them shut. Cook each side until golden, then set on napkins while you finish the rest (I could only do 2 or 3 at a time). Serve with some vegan sour cream, guacamole, salsa and/or hot sauce. Enjoy!

From VegWeb.com

The Best of All Veggie Burgers

I wouldn't call these the best, but they're pretty good. Spicy. Patties did not stick together well at all.

Yield: 5 patties

1 15 oz. can garbanzo or black beans (I like garbanzo best)
1/4 cup each grated onion and red or yellow pepper, drained on paper towels
3-4 garlic cloves, minced
1/2 teaspoon each of dried red pepper, cumin, coriander, chili powder
1 teaspoon each of oregano and basil
1 tablespoon parsley
salt and pepper to taste
1/2 cup each coarsely chopped cashews, sunflower seeds
1 teaspoon sesame oil (best flavor) or other oil
wax paper

Preheat oven to 350 Degrees Fahrenheit. Combine all ingredients in a food processor and pulse until texture is course but blended well. You may need to add a little water so the texture is just moist enough to be able to blend in the food processor. You can let this sit to blend for 1-2 hours in the refrigerator, or use immediately. Place a large piece of wax paper on a cutting board. Scoop out about 1/2 cup servings into the wax paper for a total of 5 patties. Shape into patties. Dust with corn flour lightly. Spray a cookie sheet with nonstick spray. Put the cookie sheet on top of the patties, and, holding both together, invert the cutting board and remove. Lift off the wax paper and your burgers should all hold their shape nicely and not stick. Bake at 350 degrees F. for 20 minutes. Garnish as desired and enjoy!! These burgers have a great flavor, a nutty texture, are loaded with protein, and this recipe really works!! You can freeze them in Ziploc bags for quick meals on the go too.

From VegWeb.com

Peanut Butter Tofu

This one is different. Still haven't decided if I like it or not.

Yield: 2 servings

1/2 lb organic tofu (please say no to GMO!!)
3 tablespoons peanut butter (organic crunchy, no salt or sugar or anything)
1 1/2 teaspoon vinegar (I used white)
1 tablespoon soy sauce
1/2 teaspoon cayenne
2-3 tablespoons water
peanut oil (olive will work too)

Press the water out of the tofu. Cut into cubes. Pan saute in peanut oil until firm. In a separate pot, whisk together all of the sauce ingredients. Warm on low heat, so it is not as thick. This is where you may need a tablespoon of water from time to time, so it doesn’t stick to the bottom. When tofu is done, remove the sauce from heat. Add in the tofu and mix with a spoon. It should crumble a little and that’s fine. I usually eat a few bites here.. but now place in a container and refrigerate to cool. It should be room temp when you serve it.

From VegWeb.com

No Bake Peanut Butter Chocolate Oatmeal Cookies

This is not a raw recipe as the name might suggest. I haven't moved into that realm yet.

Yield: 24 cookies

1/2 cup margarine (Earth Balance)
2 cups sugar (white or brown)
1/2 cup soy milk
4 tablespoon unsweetened cocoa powder
1/2 cup peanut butter
1/2 teaspoon vanilla extract
3 cups quick cooking oats

In a large pot, bring margarine, sugar, milk and cocoa to a boil. Stirring constantly, let boil for 1-2 minutes until mixture is completely melted. Do not over boil. Take mixture off heat and stir in peanut butter and vanilla until completely melted. Stir in oats. Drop teaspoonfuls of the mixture onto cookie sheets lined with wax or parchment paper and allow to cool. When cool, turn cookies over to dry the bottoms. Store in an airtight plastic container in the refrigerator.

From VegWeb.com

Broccoli and Tofu in Garlic Sauce

Yield: 3 – 4 servings

1 medium onion, diced
3 Tbsp. crushed or minced garlic
2 lbs. broccoli florets
1 lb. firm tofu, cut into 1/2-inch cubes
1 & 1/2 tsp. ginger
1/4 tsp. cayenne pepper
3 Tbsp. corn starch
1/3 cup soy sauce
1 cup water

Place the onion and garlic in a wok or large sauté pan and cook until the onion just begins to turn translucent. Add a little water, as needed, during cooking to prevent sticking. Wash and separate the broccoli florets and thinly slice the stems. Add the broccoli, tofu, ginger and cayenne pepper to the pan and cook until the broccoli starts to become tender. Mix together the corn starch, soy sauce and about 1 cup of water. Add the soy sauce mixture to the vegetables and continue cooking, stirring continuously. When the sauce thickens and thoroughly coats the vegetables, remove from the heat. (Stir in additional water, if needed, to adjust the thickness of the sauce.) Serve over brown rice.

From VegCooking

Lentil Soup

Super food.

Yield: 4 servings

2 T. olive oil
3 carrots, chopped
2 stalks celery, sliced
1 onion, diced
2 cloves garlic, minced
1/2 t. fresh thyme leaves
1 bay leaf
salt and pepper
1 28-oz. can whole tomatoes, with the juice
4 cups water
1 cup lentils
1 T. red wine vinegar

Heat the olive oil in a large pot over medium heat. Add the carrots, celery and onion and cook for 5 minutes, stirring occasionally. Add the garlic, thyme and bay leaf, season with salt and pepper and cook until the vegetables begin to soften, about 2 or 3 minutes. Add the tomatoes and juice them with your hands as you put them in the pot. Add the water and lentils and bring to a boil. Reduce heat and simmer, covered, until the lentils are tender, about 30 minutes. Just before serving, stir in the vinegar.

From “Animal Times” Spring 2010

Mock Tuna Salad

Very good, very easy.

Yield: 4 servings

1 – 15oz. can chickpeas, drained and rinsed
2T. soy vegan mayonnaise or pureed silken tofu
1T. sweet pickle relish
2t. spicy brown mustard
salt and pepper to taste

In small bowl, mash chickpeas. Add soy mayonnaise or silken tofu, pickle relish, mustard, salt and pepper and mix well.

From VegWeb.com

Scrambled Tofu Summer Hash

Has a strong dill flavor.

Yield: 4 – 6 Servings

1 lb. firm tofu, patted dry
1 t. onion powder
1/2 t. garlic powder
1/4 t. turmeric
3 cups red-skin potatoes, washed well, and cut into 1-inch cubes
1 T. olive oil
1 1/2 cups orange or yellow pepper, destemmed, deseeded, and diced
1 cup green onion, thinly sliced
1 T. garlic, minced
1 1/2 cups fresh or frozen peas
1 cup Roma tomatoes, deseeded, and diced
1/4 cup freshly chopped chives
2 T. freshly chopped dill
2 T. freshly chopped parsley
2 T. nutritional yeast flakes
1/2 t. sea salt
1/8 t. freshly ground black pepper

Using your fingers, crumble the tofu into a small bowl. Sprinkle the onion powder, garlic powder, and turmeric over the top of the tofu, toss well to evenly coat the tofu, and set aside. In a non-stick skillet, saute the cubed potatoes in the olive oil for 7-10 minutes, or until lightly browned around the edges. Add the orange pepper, green onion, and garlic, and saute an additional 2 minutes. Add the reserved tofu and peas, and saute the mixture an additional 3-5 minutes while stirring constantly or until potatoes are tender. Add the remaining ingredients, stir well to combine, and cook the mixture an additional 1-2 minutes or until the tomatoes start to soften. Taste and adjust seasonings, as needed.

From The Vegan Chef

Chickn Bake

For Ranch Sauce see the previous blog entry.

Yield: 2 servings

Dough:
1 1/4 cup all purpose flour
1/2 cup lukewarm water (dissolve yeast in lukewarm water)
1 tablespoon yeast
1 teaspoon salt
2 tablespoons vegetable oil or melted margarine

Filling:
vegan mozzarella cheese (block)
1/4 cup fake bacon bits
1/4 cup green onion, chopped
1 package vegan chick’n strips
1/2 tablespoon per bake Vegan Ranch Sauce

Preheat Oven to 400 degrees F. Grate about a half of the block of cheese and put in the filling bowl. Set aside a small amount in a second bowl for a little later. Take the bacon bits and put them into a bowl. Add a tablespoon of water and warm in the microwave for 30 seconds. (This just softens them up so they aren’t crunchy.) Add the softened bits to the filling bowl. Cut the green onion and add to the filling bowl along with the chick’n strips. Now cut the dough into 2 pieces and roll it out flat. Put the 1/2 tablespoon of ranch sauce in the middle of the dough and spread it almost all the way to the edges. Then add half of the filling. Pull the dough over the filling to make a pocket, then roll (don’t fold) the ends and pinch them a little. Sprinkle the rest of the cheese onto the top of the chick’n bake, and place in the oven until the whole thing is golden brown.

From VegWeb.com

Vegan Ranch Dressing

I could not stop eating this. Very good, tastes exactly like the traditional version. Does not have the consistency of the ranch dip you're probably used to, but no big deal.

Yield: 2 cups

1/2 Cup soy milk
1/2 Cup soy vegan mayonnaise
1 teaspoon garlic powder
1 teaspoon onion powder
3 tablespoon red wine vinegar
1 tablespoon dried parsley flakes
salt
pepper

Mix all ingredients together, adding salt and pepper to taste. Keeps covered in refrigerator for up to one week.

From VegWeb.com

Velvet Red Lentil Soup

I messed up. Way too much pepper. The picture is low res but you can probably still see all the pieces of pepper. Bummer, because I was really looking forward to this but couldn't eat more than a few spoonfuls.

Yield: 8 servings

2 yellow onions, diced
2 cups red lentils
6 cups water
2-3 vegetable bouillon cubes
1 tablespoon black peppercorns
1 tablespoon oil (your choice what kind)
salt to taste

Sautee the onions in oil in a stock pot. When the onions are done, add the bouillion, water, peppercorns, salt, and lentils. Cover and cook until lentils are soft. Then ladle the soup into a blender or food processor and puree until smooth. This will give the soup its velvety texture. Serve hot.

From VegWeb.com

Nutritional Yeast Cheese Dip

I like nutritional yeast.

Yield: 1 cup

1/4 cup nutritional yeast
1 teaspoon salt
1/4 cup unbleached flour
1/4 teaspoon garlic powder
1/8 teaspoon dried yellow mustard powder
1 cup water
1 1/2 tablespoon soy margarine

Mix dry ingredients, add water, whisk till clumps are gone. Put in pot with margarine, and heat on medium till thick.

From VegWeb.com

Kale Chips

Interesting alternative to potato chips.

1 bundle of kale
Kosher salt to taste
olive oil spray

Preheat oven to about 350 degrees. Wash kale and tear leaves into chip size pieces (Leave stems). Spray cookie sheet and kale pieces LIGHTLY with olive oil spray. Sprinkle lightly with Kosher salt. Bake until edges turn slightly brown and chips appear crispy.

From VegWeb.com

Tomato and Red Onion Sandwich

This was so unbelievably good, one of my top favorites. I made this over and over until I ran out of tomatoes and imitation cream cheese. Note that this was called something along the lines of "The sandwich that got my brother to eat tomatoes" on the website.

Yield: 1 serving

2 thick slices of whole wheat bread
1 good summer tomato, sliced thinly many times
thinly sliced red onion
Tofutti cream cheese
black pepper to taste
healthy sprinkle of oregano
healthy sprinkle of chives
vegan margarine
garlic and herb blend

Spread one side of each slice of the bread with a thin layer of Tofutti. Layer the thinly sliced tomatoes and onion over one side, pausing often to sprinkle with black pepper, and oregano. Sprinkle the other cream-cheesed side of the bread with chives. Lots of chives. Close sandwich and spread outside sides of bread with vegan margarine. Sprinkle with garlic/herb seasoning in manner of garlic bread. Grill like a grilled cheese sandwich.

From VegWeb.com

Vegan Rosemary-Cheese Biscuits

Slightly disappointing, lacked cheesy biscuit flavor I wanted.

2 cups flour
1 Tbsp. baking powder
1/2 tsp. salt
1/4 cup margarine
1 cup soy milk
1/2 cup vegan cheddar cheese
1 Tbsp. crushed dried rosemary
1 Tbsp. dried basil
1 Tbsp. sage
1 Tbsp. rubbed thyme

Preheat the oven to 375°F. Put all the ingredients in a bowl and mix by hand. Drop by tablespoonful onto a greased baking sheet. Cook for 10 to 12 minutes.

From VegCooking

Cream of Asparagus Soup

I was not expecting this one to be good since I'm not too big on asparagus. Turned out great, tasted like potato soup.

Yield: 4 Servings

2 lbs. green asparagus
1 large onion, diced
2 Tbsp. vegan margarine
Salt, to taste
1/8 tsp. cayenne pepper
5-6 cups vegetable broth
1/4 cup unsweetened soy milk
Juice of 1/2 lemon

Trim the hard ends off the asparagus and discard. Cut the asparagus into 1/2-inch pieces. In a heavy pot over medium-low heat, sauté the onion in the margarine until translucent. Add the asparagus, salt, and cayenne pepper and cook approximately 5 minutes. Add 5 cups of vegetable broth and simmer for approximately 15 minutes. Pour half the soup into a blender, add 1/8 cup soy milk, and blend until smooth. Add the remaining broth if a thinner consistency is desired. Pour into a bowl and set aside, then blend the remaining soup and soy milk. Pour all the soup back into the pot over low heat. Add lemon juice and additional salt or cayenne pepper, to taste.

From VegCooking

Vegan Shepherd's Pie

Yield: 6 – 9 servings

4 medium potatoes, diced
2 Tbsp. margarine
1/4 cup soy milk or liquid nondairy creamer
Salt and pepper, to taste
1 medium onion, finely chopped
1 Tbsp. vegetable oil
12 oz. faux ground beef-style crumbles
1 10.5-oz. can Campbells mushroom gravy (or 1 1/4 cups prepared vegetarian gravy of your choice)
1 6-oz. can mixed peas and carrots, drained
Salt, garlic powder, pepper, and cayenne, to taste

Boil the potatoes for 20 minutes, or until tender. Drain and mash with the margarine and soy milk or nondairy creamer. Season with salt and pepper. In a medium pan, sauté the onion in the oil until translucent. In a medium bowl, mix the cooked onions, faux beef crumbles, mushroom gravy, peas and carrots, and spices. Pour into a pie pan. Top the crumble mixture with the potatoes, spreading to the edges. Bake in a 350°F oven for 30 to 40 minutes, until the potatoes are browned and the crumble mixture bubbles out the edges.

From VegCooking

Spiced Cider

Yield: 8 servings

1 gallon apple cider
1 cup orange juice
1/2 tsp. orange extract
1/2 tsp. lemon extract
1 tsp. cinnamon
2 tsp. whole cloves
1 tsp. whole allspice
1 Tbsp. agave nectar
1 orange, thinly sliced

Place all the ingredients in a large saucepan or Dutch oven. Cover. Heat to a boil and then reduce the heat and simmer for 20 minutes. Strain into a large punch bowl. Serve hot or cold.

From VegCooking

Green Bean Casserole

Yield: 4 servings

1/4 cup (1/2 stick) margarine
1/4 cup flour
1 1/2 cups faux chicken broth, warmed (try Osem or Telma brands, available in the kosher section of supermarkets)
1 Tbsp. soy sauce
1/2 tsp. garlic powder
2 Tbsp. vegetable oil
1/4 cup nutritional yeast (available at health food stores)
2 14.5-oz. cans French-style green beans, drained
1 2.8-oz. can French-fried onions

Preheat the oven to 350°F. In a medium saucepan, melt the margarine over low heat. Add the flour and whisk it continuously until it forms a roux. Add the faux chicken broth, soy sauce, and garlic powder, whisking continuously for 1 to 2 minutes until the sauce is thick and bubbly. Add the vegetable oil and nutritional yeast. Whip again until smooth. Pour the sauce into a small casserole dish, add the green beans, and stir to coat. Bake for 10 minutes, then top with the French fried onions and bake for 10 more minutes, until browned and bubbly.

From VegCooking