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 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 »
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 »
1/2 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 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 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 »
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 »
12 oz. dried spaghetti 1/3 cup virgin olive oil 2 garlic cloves, finely chopped 2 Tbsp. capers, drained and rinsed, caperberries are optional 12 Kalamata olives, pitted and chopped Freshly squeezed juice of 1/2 unwaxed lemon 1/2 cup chopped flat-leaf parsley Sea salt and freshly ground black pepper to taste • Bring a large saucepan … Read more »
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 »
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 »
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 »
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 »
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 »
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 »
