2 cups shredded raw parsnips 8 green or black olives, chopped 1 2-oz. jar chopped pimentos, drained 1 cup diced celery or green bell pepper (optional) 1 small onion, minced 1/4 tsp. salt 1/4 tsp. pepper 1/2 cup vegan mayonnaise or Thousand Island dressing • Combine all the ingredients in a medium bowl. Cover and … Read more »
For the Vinaigrette: 2 Tbsp. chopped fresh parsley 1 Tbsp. minced shallots 1 tsp. minced garlic 3 Tbsp. Japanese yuzo vinegar or 2 Tbsp. rice wine vinegar combined with 1 Tbsp. fresh lemon juice 2 tsp. salt 1 tsp. ground black pepper 1/2 cup olive oil For the Onion Rings: Canola oil sufficient for deep-frying … Read more »
1/2 cup finely chopped mushrooms (any type) 1/2 cup grated carrots 1/2 cup shredded cabbage 2 Tbsp. finely chopped red pepper 2 Tbsp. finely chopped onion 2 tsp. minced fresh ginger 1 Tbsp. soy sauce 1 Tbsp. sesame oil Salt and pepper, to taste 35-40 small dumpling wrappers •In a large mixing bowl, combine the … Read more »
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4 tsp. vegetable oil 2 eggplants, halved lengthwise 1/4 tsp. mustard seeds 1 bay leaf 2 green chilies, finely chopped 1-inch ginger, grated 1 small onion, finely chopped 1 small tomato, finely chopped 1/4 tsp. turmeric powder 1/4 tsp. chili powder (optional) 1/2 tsp. dried mango powder (amchoor) 1/2 tsp. garam masala Salt, to taste … Read more »
1 Tbsp. vegan margarine (try Earth Balance brand) 3 green onions, thinly sliced 1 cup superfino arborio rice (or other Italian superfino rice) 2 7/8 cups chicken-style vegetarian broth, at room temperature 2 Tbsp. dry sherry (or more broth—use 3 cups liquid in total) 1 lb. fresh asparagus, trimmed and sliced diagonally into 2-inch-long pieces … Read more »
2 Tbsp. margarine, preferably unsalted 2 medium shallots, diced 1 Tbsp. all-purpose flour 1 cup soy milk 1/2 tsp. ground nutmeg 1 tsp. salt 1/4 tsp. freshly ground black pepper 1 large bunch (about 1 1/2 lbs.) spinach, rinsed and roughly chopped •In a large sauté pan, melt the margarine over medium heat. •Add the … Read more »
1/2 cup couscous 1 cup boiling water 3 whole red bell peppers 3 whole yellow bell peppers 1/2 cup red bell peppers, diced 1/2 cup yellow bell peppers, diced 1/3 cup scallions, chopped 1/2 cup zucchini, diced 2 Tbsp. lime juice 2 Tbsp. olive oil 1/4 cup fresh dill, minced • Place the couscous and … Read more »
1 orange 1 lemon 1 lime 1/2 cup white wine vinegar 2 Tbsp. chopped shallot 2 sprigs thyme 1 Tbsp. Dijon mustard 1/2 cup extra virgin olive oil Cracked pepper and sea salt, to taste 1 1/2 cups organic arugula, washed Heirloom tomatoes (1 red and 1 green, or whatever looks best at the market), … Read more »
1 turnip, peeled and cut into 1-inch cubes 3-4 red potatoes, cut into 1-inch cubes 1 Tbsp. minced garlic 2 Tbsp. olive oil 3 Tbsp. flour 1 cup vegetable stock 2 tsp. minced rosemary Sea salt and fresh black pepper, to taste 2 large carrots, diced 1 cup pearl onions 1 lb. baby portobello or … Read more »
8 oz. fresh shiitake mushrooms 1/4 tsp. salt or more, to taste Pepper, to taste 2 Tbsp. olive oil 8 slices Italian or French bread 2 cloves garlic, halved 2 bunches arugula, stemmed, rinsed, and dried (about 4 cups) 2 red bell peppers, seeded and diced 1 lemon, sliced into 4 wedges • Preheat the … Read more »
1/4 cup dried hijiki seaweed 1 cup peeled and grated carrots 2 Tbsp. pressed garlic 2 tsp. grated fresh ginger root 1 Tbsp. vegetable oil 24 oz. firm tofu, pressed* 1/2 cup minced scallions 1/4 cup sesame seeds 1/4 cup light miso (or more, to taste) 1 tsp. dark sesame oil • Rinse the hijiki … Read more »
3 Tbsp. corn flour or plain flour 1/2 tsp. salt Water sufficient to form a paste for coating 5 oz. bean curd, cut into 1-inch cubes Vegetable oil for deep-frying 2 tsp. vegetable oil 4-5 green chilies, chopped into long shreds 2-3 garlic cloves, crushed 1 1/2 tsp. soy sauce 1 Tbsp. chili sauce 2 … Read more »
4 cups water Pinch of sea salt 2 cups quinoa 2 Tbsp. sesame oil 2 Tbsp. brown rice vinegar 1/2 cup diced yellow pepper 1/2 cup diced carrot 2 Tbsp. parsley, chopped 2 Tbsp. sesame seeds • Add the salt to the water and bring to a boil. Stir in the quinoa. Simmer for 5 … Read more »
1 oz. agave nectar 1/3 oz. lemon juice 3 oz. hot tea 1 1/2 oz. whiskey 1 cinnamon stick • In a microwave-safe mug, heat the agave nectar and lemon juice on high for about 1 minute. Stir in the hot tea and whiskey. • Garnish with the cinnamon stick. Makes 1 serving
2 tsp. toasted sesame oil 3 cups brown rice 1 medium onion, thinly sliced 2 Tbsp. olive oil 1 small head of Savoy cabbage, thinly sliced 2 medium carrots, coarsely grated • Soy sauce or tamari, to taste. • Heat the sesame oil in a skillet and sauté the raw rice until it is lightly … Read more »
1 cup vegan mayonnaise 1/2 tsp. garlic powder 1/2 tsp. onion powder 1/4 tsp. black pepper 2 tsp. chopped parsley 1/2-1 cup soy milk to thin • Place all ingredients in a bowl and whisk together. Add a little soy milk until you reach your desired consistency. • For a lower-fat version, use non- or … Read more »
1 lb. store-bought or homemade pizza dough 1 cup pizza sauce 1 cup grated mozzarella-style soy cheese Additional toppings: cooked and crumbled Italian-style soy sausage (such as Lightlife Smart Links Italian), soy pepperoni slices (such as Yves Veggie Cuisine Veggie Pizza Pepperoni), sautéed mushroom slices, sautéed sweet peppers and onions, olives, grated parmesan-style soy cheese … Read more »
1 Tbsp. olive oil 1/4 tsp. liquid smoke 10 thinly sliced pieces cooked seitan Salt and pepper, to taste 1 cup faux-beef broth 1/2 cup red wine 1 clove garlic, minced 1/2 Tbsp. flour 1/2 Tbsp. vegan margarine 4 slices bread •In a medium sauté pan, bring the oil and liquid smoke to medium heat. … Read more »
