1 pkg. large manicotti tubes 1 lb. firm tofu, drained and rinsed 1 10-oz. box frozen spinach, thawed and squeezed dry 1 Tbsp. Italian seasoning (blend of oregano, marjoram, thyme, rosemary, basil, sage) 1/2 tsp. salt 3 green onions (scallions), including green part, sliced thin 8 oz. white button mushrooms, coarsely chopped 28 oz. of … Read more »
225g frozen sweetcorn kernels 375ml low-fat or regular soy milk 2 tbsp. tahini (optional) 1 tbsp. onion granules 1 tsp. salt 450g egg-free fettuccini White pepper (optional) • Thaw the sweetcorn kernels. Place the sweetcorn, soy milk, tahini and seasonings in a blender or food processor and blend until completely smooth. (It may take several … Read more »
2 cups cooked red beans 2 Tbsp. olive oil, plus more for brushing vegetables 2 Tbsp. apple cider vinegar 1/2 lb. bowtie pasta 4 Tbsp. chopped fresh parsley Salt and pepper to taste Italian vinaigrette dressing 1 small onion 3 large tomatoes 2 large zucchini 3 Tbsp. chopped fresh basil • Mix together the beans, … Read more »
1 1/2 lbs. pasta 1 1/2 cups soy milk 1 cup water 1/3 cup soy sauce 1 1/2 cups nutritional yeast 1 Tbsp. paprika 1 Tbsp. garlic powder 1 Tbsp. salt (optional) 3 oz. firm tofu 1 cup canola oil •Preheat the oven to 350°F. •Fill a large pot with water and bring to a … Read more »
1/4 cup sundried tomatoes, coarsely chopped 1 cup hot water 2 Tbsp. olive oil 1/4 cup sherry wine vinegar 1/4 cup fresh basil, chopped 2 Tbsp. green onions, chopped 1/4 cup green bell pepper, diced 2 Tbsp. chopped walnuts 1 avocado, diced 12 oz. fettuccine noodles, cooked according to package directions • Reconstitute the sundried … Read more »
For the Sauce: 1/2 cup smooth peanut butter 1 cup hot vegetable broth 1/4 tsp. ground ginger 1 Tbsp. Sriracha sauce (or more, to taste) 2 Tbsp. sesame oil 2 Tbsp. flour • Whisk all the ingredients together until smooth. For the ‘Pad Thai’: 1 pkg. fettuccine noodles 2 Tbsp. extra virgin olive oil 1 … Read more »
For the Pasta Dough: 2 cups unbleached flour 4 oz. silken tofu 1 Tbsp. extra virgin olive oil 1 Tbsp. red palm fruit oil 2 Tbsp. cold water 1/2 tsp. salt • Combine all the ingredients in a free-standing mixer with a dough hook attachment. Set the mixer on its lowest setting and stir until … Read more »
1 lb. dry farfalle pasta 2 cups broccoli florets 3 Tbsp. extra virgin olive oil 1 clove garlic, minced Juice and zest of 1 lemon 2 tsp. salt 1 tsp. pepper 1/4 cup toasted pine nuts •Bring a large pot of salted water to a rapid boil, then add the dry pasta. Cook according to … Read more »
4 cups vegetable broth 4 cups diced tomatoes 1 Tbsp. fresh basil, chopped 1/2 tsp. oregano 1 cup chopped carrots 1 cup chopped celery 1/2 onion, chopped 1 cup chopped zucchini 1 cup chopped yellow squash 1 cup green beans, chopped 2 garlic cloves, minced 1 bay leaf Salt and pepper, to taste 1 1/2 … Read more »
1/4 cup water or olive oil 1 1/2 cups diced onion 3/4 cup chopped celery 1/2 cup chopped green bell pepper 2 cups sliced fresh mushrooms 2 cloves garlic, minced 4 cups chopped fresh tomatoes 3 cups tomato sauce 2 cups tomato purée 1 tsp. dried oregano 1 1/2 tsp. dried basil 1 bay leaf … Read more »
1 large onion, chopped 1/2 cup vegetable broth 2 (15.5-19 oz.) cans garbanzo beans, drained and partially mashed 1 tsp. curry powder 1 tsp. coriander 1 tsp. cumin 3 oz. mango chutney 2 (15.5-19 oz.) cans diced tomatoes • Sauté the onion in the vegetable broth. Add the beans, spices, chutney, and tomatoes and mix … Read more »
tempeh Teriyaki sauce Button mushrooms Sweet potatoes Walla Walla onions (or other sweet onions) Fresh pineapple, cut into 1-inch chunks Red and green bell peppers, cut into 1-inch squares Cooked brown rice • Steam the tempeh for 15 minutes, then let it cool. Cut the tempeh in half lengthwise, then cut it into 1 1/2-inch … Read more »
For the Tofu Ricotta filling: 1 lb. firm tofu, drained 1 Tbsp. lemon juice 2 tsp. dried basil 3/4 tsp. salt 1/2 tsp. fresh garlic, minced, or 1/4 tsp. powdered garlic Other Ingredients: 14 oz. package of vegetarian soy sausage (try Lightlife soy sausage) 2 Tbsp. olive oil 1 or 2 16-oz. cans artichoke hearts, … Read more »
1-2 chipotle peppers 1/2 lb. linguine 2 medium shallots, diced 4 cloves garlic, minced 6 plum tomatoes, diced Olive oil Salt, to taste • Rehydrate the chipotle in enough water to cover it; let it set for 10 minutes. Once rehydrated, seed and dice it. • Cook the pasta until it is al dente. • … Read more »
2 oz. angel hair pasta 1 large Vidalia onion, finely chopped 4 cloves garlic, minced 1 tsp. olive oil 4 Tbsp. water 2 lb. firm tofu 2-3 Tbsp. miso or soy sauce, to taste 2-3 tsp. salt 1/2 tsp. pepper 2 Tbsp. minced fresh basil Dash of cayenne pepper 4 Tbsp. soy parmesan or nutritional … Read more »
