1 1/4 lb. carrots, peeled 1 1/2 gallons water 3/4 cup macadamias 1/2 cup safflower or canola oil 2 Tbsp. maple syrup 1/2 Tbsp. vanilla 1/2 Tbsp. salt • Chop the carrots into small cubes no larger than a 1/4 inch by 1/4 inch. Boil in the water for 2 hours. • Purée the carrots, … Read more »
For the Pistachio Purée: 5 1/2 cups water 1 cup shelled roasted pistachios 1/4 cup mirin 1/4 cup instant vegan dashi powder For the Radishes: 8 radishes 1 Tbsp. sugar 1 Tbsp. salt For the Mushrooms: 1 1/2 lbs. king oyster mushrooms 6-7 Tbsp. canola oil, divided Salt and pepper, to taste 1 Tbsp. margarine … Read more »
1 Tbsp. oil 1/3 cup julienned celery 1/3 cup julienned carrots 1/3 cup julienned red bell pepper, seeded Salt, to taste 1/2 tsp. curry powder 2 Tbsp. whole-berry cranberry sauce 2 Tbsp. chutney 1 vegan puff pastry sheet, thawed 1 Celebration Roast, cut into thick slices • Preheat the oven to 350°F. • Heat the … Read more »
8 garlic cloves, minced 3 Tbsp. olive oil 1 tsp. salt 1/2 tsp. freshly ground black pepper 1/4 tsp. red pepper, crushed 1 bunch (about 12 stalks) broccolini or 2 large stalks of broccoli, heads cut into florets and stems peeled and thinly sliced on the diagonal • In a medium skillet, sauté the garlic … Read more »
1/2 cup unbleached white flour 1/2 cup whole wheat pastry flour 1/4 cup soy flour 1/2 tsp. baking powder 1/2 tsp. salt 3 cups soy milk Mix the dry ingredients and make a well in the middle. Pour in the soy milk and combine. The batter should be very thin. Heat a 10-inch non-stick crêpe … Read more »
2 Tbsp. extra virgin olive oil 2 cups canned button mushrooms, drained, dried, and coarsely chopped Salt, to taste A few drops of lemon juice 1 tsp. parsley, chopped • Heat the oil in a shallow pan. Sauté the mushrooms for about 4 to 5 minutes, until browned. • Mix all the ingredients together and … Read more »
1/2 cup unbleached white flour 1/2 cup whole-wheat pasty flour 1/4 cup soy flour 1/4 cup nutritional yeast (optional) 1/2 tsp. baking powder 1/2 tsp. salt 3 cups soy milk • Mix the dry ingredients and make a well in the middle. Pour in the soy milk and whip together. The batter should be very … Read more »
3 avocados, meat scooped out of the skin 1 3/4 cups walnuts 1 Tbsp. vegan mayonnaise 1 tsp. onion powder 2 Tbsp. tamari 1 Tbsp. lemon juice 1 tsp. sea salt 1 tsp. pepper Crushed walnuts for garnish • Combine all the ingredients, except the crushed walnuts, in a food processor and blend until creamy. … Read more »
1/4 cup olive oil 2 tomatoes, chopped 2 garlic cloves, minced 1 cup canned or bottled artichoke hearts, sliced lengthwise 1/4 cup sliced kalamata olives 1 Tbsp. capers 1 tsp. sea salt 1/4 tsp. black pepper 1/2 cup white wine 6 tempeh patties, each 2 1/2-3 oz., sliced scaloppini-style (thinly, see below) and sautéed 4 … Read more »
For the Fried Green Tomatoes: 3 small green tomatoes 1/2 cup yellow cornmeal 1 tsp. salt 1/4 tsp. ground black pepper 3 Tbsp. canola oil for frying For the Creamed, Toasted Nori Tofu Salad: 2-3 nori sheets (seaweed for making sushi) 1 lb. firm tofu, frozen and thawed 1 celery stalk, diced 1 Tbsp. minced … Read more »
1 cup red lentils, rinsed 2 cups water 1 bay leaf 1 Tbsp. olive oil 1 medium red onion, diced 1 Tbsp. chopped garlic 2 Tbsp. mirin (rice wine) 1 Tbsp. curry powder 1 Tbsp. light miso (Japanese bean paste) 1/2 cup salted pistachio nuts, toasted 1/2 tsp. salt • Put the lentils in a … Read more »
2 large leeks, white parts only, thoroughly rinsed 2 tsp. margarine, preferably unsalted 2 large Granny Smith apples, cored and thinly sliced Salt and pepper, to taste • Cut the leeks in half lengthwise and trim the bottoms, leaving a little of the root end intact so that they stay together. Wash well and dry. … Read more »
For the Figs: 4 cups water 8 ripe figs 8 tsp. sugar (try Florida Crystals brand) •In a medium saucepan, over medium heat, add the figs and cover with water. Cook for 10 minutes or until the figs are soft. Preheat the broiler and lightly grease a baking sheet. • Wash the figs and pat … Read more »
1 1/2 cups soy milk 1/2 cup nondairy whipping cream (try Rich’s brand) 4 cups hot chicory coffee • In a saucepan over medium heat, combine the soy milk and nondairy whipping cream. Bring to a boil. • Fill large coffee cups 1/3 full of the coffee and add the hot soy milk mixture. Serve … Read more »
