1 large vegetarian stewed ham (available from May Wah ) 1/2 cup brown sugar 1 tsp. cinnamon 1 tsp. cloves 5 slices fresh pineapple 1/4 cup lemon juice 1/2 cup pineapple juice 1/2 cup orange juice • Preheat the oven to 350°F. Cut the veggie ham into bite-sized pieces. Mix all ingredients together. Cover and … Read more »
2 cups diced onion 6 Tbsp. olive oil 5 Tbsp. flour 8 cups chopped tomatoes 1/2 Tbsp. basil 1/2 tsp. thyme 2 Tbsp. sugar Salt and pepper, to taste • In a heavy-bottomed pot or saucepan over medium heat, sauté the onions in the olive oil until translucent. Stir in flour, forming a roux. • … Read more »
For the cake: 6 oz. dried apricots, diced 6 oz. (175 ml) water 3 Tbsp. Egg Replacer 3/4 cup water 3 cups (550 g) sugar 3 cups (400 g) all-purpose flour 11/4 cups (100 g) cocoa 3 tsp. baking soda 11/2 tsp. baking powder 3/4 tsp. salt 11/2 cups (350 ml) soy or oat milk … Read more »
2-3 Tbsp. extra virgin olive oil 1 sweet onion, cut into chunks 5 garlic cloves, minced 1/2 tsp. ground ginger 1/2 tsp. chili powder 1/2 yellow or green bell pepper, seeded and chopped 1 cup sliced mushrooms 4 tomatoes, chopped 1 lb. firm tofu, drained well and cut into bite-size pieces tamari, to taste Freshly … Read more »
12 whole jalapeño peppers 1 cup vegan cream cheese 3/4 cup flour 1/4 cup plus 2 Tbsp. cornmeal, divided 1/4 tsp. salt 1/4 tsp. pepper 1 cup plain soy milk Vegetable oil • Cut each jalapeño from end to end and remove the stem from the top. Using a small knife (or running water), remove … Read more »
6 sun-dried tomato halves 2/3 cup chopped roasted red peppers, chopped (approximately 2 peppers) 1 garlic clove, crushed 2 Tbsp. freshly chopped basil or 1 tsp. dried basil 1/8 tsp. black pepper 1 baguette or Italian loaf, cut into 1/4-inch thick slices • Pour boiling water on the tomatoes and let soak for approximately 20 … Read more »
8 cups raw fries (about 5 medium potatoes) 1-2 Tbsp. olive oil 1 tsp. salt 2 tsp. onion powder 1/2 tsp. garlic powder • Wash and scrub the potatoes, leaving on the skins. Slice the potatoes lengthwise 1/4” thick. Cut the slices in half lengthwise. Put in a bowl and add the remaining ingredients. Mix … Read more »
2 Tbsp. vegetable oil 1 large onion, diced 2 medium green peppers, seeded and diced 1 1/2 cups boiling water 2 1/2 cups tomato sauce 1 Tbsp. chili powder Pinch of pepper 1 tsp. salt 1 Tbsp. soy sauce 1 Tbsp. mustard 1 Tbsp. sugar 1 1/2 cups dry TVP (textured vegetable protein) • Heat … Read more »
1 1/2 cups flour 1/2 tsp. salt 1 cup sugar 1 tsp. baking soda 1 cup pumpkin purée 1/2 cup vegetable oil Egg replacer equivalent to 2 eggs 1/4 cup water 1/4 tsp. nutmeg 1 tsp. cinnamon 1/4 tsp. allspice 1/4 tsp. cloves • Preheat the oven to 350°F. • Sift together the flour, salt, … Read more »
For the Fruit Mixture: 4 cups quartered strawberries 2 cups diced mango 1 tsp. crystallized ginger (optional) 2 Tbsp. freshly chopped mint 4 Tbsp. sugar 4 Tbsp. flour • Mix all the ingredients together in a large bowl and toss well. • Spread evenly into a 2-quart casserole dish. Set aside. For the Topping: 1 … Read more »
1/2 large or 1 small onion, chopped 1-2 tsp. chili powder 1/2 tsp. garlic powder 1/4 tsp. black pepper 1/2 Tbsp. soy sauce Dash liquid smoke (optional) 1 cup TVP mixed with 7/8 cup hot water 1 16-oz. can crushed tomatoes 2 cups cooked beans (black or kidney) Dash ketchup Dash mustard 1-2 cups vegetable … Read more »
5 potatoes, cut into 1/4-inch-thick slices 2 Tbsp. extra-virgin olive oil Garlic powder, to taste Ground sage, to taste Paprika, to taste • Preheat the oven to 500°F. • Place the potato slices on a cookie sheet and drizzle with the olive oil. • Sprinkle with the garlic powder, ground sage, and paprika and mix … Read more »
1 16-oz. container firm, water-packed tofu, rinsed 2 tsp. olive oil, plus more to lightly coat the skillet 3 Tbsp. nutritional yeast flakes 1/2 tsp. granulated onion 1 small onion, sliced Sliced mushrooms, to taste 1 garlic clove Ground white pepper, to taste 1 1/2 Tbsp. Bragg Liquid Aminos or soy sauce • Gently squeeze … Read more »
20 red potatoes, quartered 1/2 cup minced red onions 1 cup seedless red grapes, halved 1/4 cup cilantro, chopped 1/4 cup vegan mayonnaise, such as Vegenaise available at most health-food stores 3 tsp. mustard 1/4 tsp. pepper • Boil the potatoes until tender. Drain and set aside. • When cool, combine in a large bowl … Read more »
For the Sun-Dried-Tomato Linguine: 1/2 lb. linguine 2 Tbsp. olive oil 1 pkg. faux-chicken strips (try Morningstar Farms Meal Starters Chik’n Strips) 2 Tbsp. chopped garlic 1 cup sun-dried tomatoes, quartered Salt and pepper, to taste • Cook the pasta in salted water according to the package directions. Drain. • In a medium pan over … Read more »
