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 »
**Group Title**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. **Group Title**For the ‘Pad Thai’: 1 pkg. fettuccine noodles 2 Tbsp. extra virgin olive … 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 »
1/4 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 »
2 oz. olive oil 12 oz. finely diced mixed vegetables: yellow and green zucchini; red, green and yellow peppers; eggplant; skinned and seeded tomatoes 2 oz. diced onions 1 oz. minced garlic 2 oz. chopped fresh herbs: basil, parsley, oregano and crushed coriander seeds 8 pasta circles, 41/2 inches in diameter 4 oz. sliced shallots … 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 »
1/2 lb. linguine 1/4 cup extra virgin olive oil 4 cloves garlic, chopped coarsely 1 pkg. vegan shrimp 1 tsp. lemon pepper Dash salt or garlic salt 1/4 cup chopped fresh parsley • Cook the pasta according to the package directions. • In a saucepan, heat the olive oil on very low heat. Add the … Read more »
2/3 cup diced onion 1/2 cup diced carrot 1/2 cup diced celery 3 cups water or vegetable stock 1 15-ox. can butter beans or other white beans, drained and rinsed 1 1/2 cups Swiss chard or spinach (or other greens), washed well, and roughly chopped 1/2 cup corn 1/3 cup orzo or other small shell-shaped … Read more »
1 lb. firm tofu 1 tsp. olive oil 1 large onion, diced 3 cloves garlic, minced 3 tbsp. tomato paste 1/2 cup vegetable broth 1 cup canned tomatoes, chopped (or 2 fresh tomatoes, chopped) 1/2 cup fresh mushrooms, sliced 1/4 cup dry white wine 1 tsp. dried parsley 1 bay leaf 1/2 tsp. salt 1/2 … 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 lb. macaroni pasta 1/2 tub Tofutti Sour Supreme 3 Tbsp. water 1/2 cup nutritional yeast 1/2 cup tahini 1 Tbsp. light miso (optional) 1/2 tsp. garlic powder 1/2 tsp. salt 1/2 tsp. onion powder 1/2 tsp. paprika • Boil the macaroni until it is soft. • Mix all the other ingredients in a large … Read more »
