Sample Recipes from
PETA's Celebrity Cookbook

Alicia Silverstone’s Steamy, Creamy Artichoke Dip

2 8.5-oz. cans of quartered artichokes
1 cup vegan mayonnaise (such as Nayonaise)
1 cup soy parmesan “cheese”
1 tsp. paprika
Garlic powder, to taste

Preheat oven to 350°F. Drain the liquid from the artichokes, mash, and combine with other ingredients. Scoop into a casserole dish and bake for a 1/2 hour. Sprinkle paprika on top before serving. Serve with chips, toasted and cut pita bread, or sliced fresh vegetables.

Makes 10 servings

Sir Paul McCartney’s “Ob-La-Di” Enchiladas

For the Sauce:
1 cup tomato sauce
1 cup water
1 large onion, chopped
2 garlic cloves, minced
1 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. oregano
2 Tbsp. cornstarch dissolved in 4 Tbsp. water

For the Filling:
1 lb. firm tofu, drained and mashed
1 onion, chopped
1/2 tsp. chili powder
1/4 tsp. cumin
1/4 tsp. garlic powder, or 1 tsp. minced fresh garlic
1/4 tsp. black pepper
1 1/3 cups picante sauce
3 cups steamed spinach

12 tortillas

Pre-heat the oven to 350°F. Place all the sauce ingredients, except for the cornstarch, in a small pot and cook over low heat, covered, for 20 minutes. Stir in the cornstarch and cook until the sauce thickens.

In the meantime, prepare the filling: Mix the tofu, onion, chili powder, cumin, garlic, pepper, and picante sauce. Put some of the spinach in the middle of each tortilla, then add 3 to 4 heaping teaspoonfuls of the tofu mixture, and roll up the tortillas. Top with vegan sour cream, such as non-dairy Tofutti Sour Supreme, or make your own with the recipe below. Lay the enchiladas in a baking dish, cover with sauce, and bake for 20 to 25 minutes.

Makes 12 enchiladas

Tofu Sour Cream

1/2 lb. tofu, patted dry
3 Tbsp. vegetable oil
1 tsp. maple syrup
Juice of 1 lemon
1/2 tsp. salt, or to taste

Mix all ingredients in a blender or food processor until smooth.

Makes 1 cup