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 »
