Courtesy of Native Foods. 8 pieces of soy chicken “brests”(available dried) 2 cups BBQ sauce 8 wooden bamboo skewers 4 potatoes, baked Assorted grilled or steamed veggies Rodeo Ranch Dressing 2 green onions, chopped • Reconstitute chicken “brests” in boiling water according to instructions, approximately 20 minutes. • Slice into 1-inch strips lengthwise and spear … Read more »
1-lb. bag egg-free pasta 1/2 cup onion, chopped 1 Tbsp. vegetable oil 1-lb. pkg. vegan burger crumbles 1 10 1/4-oz. can Franco-American mushroom gravy 2 4 1/2-oz. cans sliced mushrooms, drained 1/8 tsp. garlic powder 1/4 tsp. pepper 1/8 tsp. salt 1/2 carton Tofutti “Sour Supreme” 3/4 cup white cooking wine (optional) • Cook the … Read more »
2/3 cup apple cider 5 large sweet potatoes or yams, scrubbed but unpeeled1/4 cup vegan margarine2 Tbsp. light brown sugar1/2 tsp. saltLightly toasted, chopped pecans or thinly sliced pineapple rings, for garnish Boil the cider in a small saucepan over high heat until reduced by half, about 7 minutes. Set aside. Bring a large pot of … Read more »
For the Dumplings: 2 cups flour 1 Tbsp. baking powder 1/2 tsp. salt 1/2 stick (4 Tbsp.) margarine 3/4 cup soy milk For the Soup: 1/2 stick (4 Tbsp.) margarine 1/2 cup onion, chopped 1/2 cup celery, chopped 1/2 cup flour 1/4 tsp. celery salt 1/2 tsp. pepper 8 cups vegetable broth 2 medium carrots, … Read more »
1 lb. soba, rice or other noodles 5 Tbsp. tamari or soy sauce 5 Tbsp. lemon or lime juice 1-2 Tbsp. peanut butter 1 Tbsp. tahini (or omit and use more peanut butter) 2 green chillies, seeded and minced 4 Tbsp. sugar or other sweetener 1 large onion, chopped 4-8 garlic cloves, minced 1/2 lb. … Read more »
1 tsp. olive oil1/4 cup minced white onion2 cloves garlic, minced4 cups vegetable stock2 15-oz. cans black beans, drained1/4 tsp. cuminRed pepper flakes, to tasteSalt and pepper, to tasteChopped avocado for garnishCilantro for garnish In a saucepan (over medium heat), sauté the onions in the olive oil until softened. Add the garlic and sauté for … Read more »
1 cup tomato juice 1 cup pineapple juice 1/2 cup rice vinegar 2 Tbsp. soy sauce 1/2 cup lemon juice 2 Tbsp. Sriracha hot sauce 1/4 oz. ginger 1/4 cup sugar 1 cup sake 2 Tbsp. ketchup 2 Tbsp. plum sauce2 tsp. Cornstarch • Place all the ingredients in a pot and bring to a … Read more »
4 pie crusts, cut into 6-inch rounds 1 cup sliced strawberries (optional) 1 1/2 cups Suzanne’s Ricemellow Crème 4 dark chocolate bars 2 Tbsp. melted margarine Sugar for garnish • In the center of each pie crust round, place several sliced strawberries. Top with some of the Ricemellow Crème and half of a chocolate bar. … Read more »
4 pita breads 1 cup hummus 16 falafels 1/2 cup chopped onions 1/2 cup chopped cucumber 1/2 cup chopped cabbage 1/2 cup chopped tomatoes 1/2 cup cooked sweet corn 1/2 cup cooked rice (optional) Chili sauce, to taste • Warm up the pita breads. Cut off the top inch of each pita bread. • Spread … Read more »
1 1/4 cups dried macaroni 1 Tbsp. margarine 1 can chickpeas 6-8 Tbsp. vegan mayonnaise 1 small onion, diced 1 stalk celery, chopped Onion salt, to taste Dash of dill • Boil the macaroni in salted water until done, drain, and toss with the margarine until coated. • Pour the liquid off the chickpeas, saving … Read more »
1/2 lb. cooked seitan 4 Tbsp. vegan margarine 1/4 cup sliced onions 1/4 cup sliced mushrooms 1/2 tsp. salt 1/2 tsp. pepper 1/4 tsp. thyme 2 Tbsp. flour 1/2 cup vegetable broth •Slice seitan into 1/2-inch-thick pieces and set aside. •Heat one tablespoonful of the margarine in a skillet over medium-high heat. Add half the … Read more »
