2/3 cups peanut butter or tahini 3/4 cups water 3-4 Tbsp. soy sauce 2 Tbsp. mild vinegar or lemon juice 1 scallion, coarsely chopped, optional 1 Tbsp. sweetener 1/2 tsp. ground ginger 1/3 tsp. chili powder or cumin 12 oz. uncooked spiral or elbow pasta 1-1/2 cup frozen green peas • Combine all the ingredients … Read more »
1 lb. ziti 1 cup sun-dried tomatoes in oil 1 box firm silken tofu, drained 3 cloves garlic, chopped 1/4 cup chopped fresh basil (or 1 Tbsp. dried) 2 Tbsp. balsamic vinegar 1 tsp. salt 1/8 tsp. pepper 2 Tbsp. olive oil Small can marinated artichokes, drained and chopped 1 cup mushrooms, sliced 2 Tbsp. … Read more »
4 Tbsp. extra virgin olive oil 2 cloves garlic, crushed 1 Tbsp. dried shallots 1 cup onions, chopped into long strips 2 cups bell peppers (green, red, and yellow), chopped into long strips 1 cup French beans, boiled and chopped into long strips 1 Tbsp. oregano, fresh or dried Salt, to taste 1 Tbsp. lemon … Read more »
1 Tbsp. olive oil 1/4 cup chopped onion 1/2 cup raw cashews 1/2 cup soft tofu 1 cup soy milk 1/3 cup soy Parmesan, plus extra for the table Salt and freshly ground white pepper, to taste 1 lb. fettuccine noodles 2 Tbsp. minced fresh flat-leaf parsley • Heat the oil in a large skillet … Read more »
1 1/2 cups frozen corn kernels 1 1/2 cups soy milk 1 Tbsp. onion granules 1 tsp. salt 1 lb. fettuccini (or other pasta) pepper 2 Tbsp. tahini (optional) • Thaw corn kernels. • Place the corn, soy milk, tahini, and seasoning in a blender and process until completely smooth. (It may take several minutes … Read more »
1/2 onion, diced 2 cloves garlic, minced 1 1/2 Tbsp. olive oil 2 14-oz. cans diced tomatoes 1/3 cup water 1 tsp. salt 1 tsp. pepper 1/2 tsp. sugar 1 tsp. dried basil 1 Tbsp. tomato paste 1 tsp. fresh lemon juice Soy meatballs Prepared spaghetti In a medium saucepan, sauté the onions and garlic … Read more »
1 12-oz. package linguine 3/4 cup margarine 1 lb. vegetarian shrimp/prawn 4 cloves garlic, minced 2 Tbsp. lemon juice 3 Tbsp. chopped fresh parsley Salt and pepper, to taste • Preheat the oven to 400 degrees F. • Bring a large pot of lightly salted water to a boil. Add the pasta. Cook for 8 … 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 »
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 »
