1 cup falafel mix 3/4 cup hot water Canola or olive oil • Mix the falafel mix with the hot water and let sit for 15 minutes. • Heat some canola or olive oil in a skillet and shape the falafel into small, nugget-sized patties. Fry on each side until golden brown. • Serve with … Read more »
1 cup flour 1/4 cup nutritional yeast flakes 1/2 tsp. salt Dash of pepper Garlic, oregano, basil, to taste (optional) 1 cup soy sauce 1 lb. tofu • Combine all the ingredients, except for the soy sauce and tofu. • Slice the tofu 1 to 1/2-inch thick. Dip in the soy sauce and then in … Read more »
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4-5 cups diced onions 4-5 cups diced white or Yukon gold potatoes 4-5 cups diced yams or sweet potatoes 4 cups diced carrots 4 cups diced celery 2 cups diced green bell peppers 2 cups chopped parsley (including stems) 2 cups walnut pieces 2 cups raisins 1 Tbsp. cloves 1 lb. or 2 & 1/2 … Read more »
4 lbs. fresh green beans 1 gallon water 1/2 cup salt 1 bunch fresh dill 6 cloves garlic 1 Tbsp. mustard seeds 2 bay leaves • Wash the green beans well and let dry. • Place the water in a large sterilized pickling crock or a very large glass jar and add the salt, stirring … Read more »
8 oz. organic tempeh 1 inch kombu Water sufficient to cover the tempeh by 1 inch 1 Tbsp. organic ginger juice 1-2 Tbsp. organic, unpasteurized shoyu 1/4-1/2 cup spring or filtered water 1-2 Tbsp. organic sesame oil • Place the tempeh and kombu in a pot and add the water. Bring to a boil. Turn … Read more »
1 English cucumber, cut in half lengthwise, seeded, and chopped 1/4 cup seasoned rice vinegar 1 Tbsp. toasted sesame oil Salt and pepper, to taste 12-14 vegetarian prawns (available from www.vegieworld.com) 1 Tbsp. curry powder 2 Tbsp. vegetable oil • To make the vinaigrette, purée the cucumber with the vinegar in a blender until very … Read more »
1 1/3 cup rice vinegar 1 1/3 cup canola oil 2 Tbsp. onion powder 3 Tbsp. salt 20 blocks of tofu (10 lbs.), drained 2 bunches of finely diced green onions, whites included • Mix together the vinegar, oil, onion powder, and salt. • Crumble 4 blocks of tofu at a time in a mixer, … Read more »
3 Tbsp. vegetable oil 1 pound firm tofu, mashed 2 large sweet onions, diced 1 green bell pepper, diced Fresh garlic to taste, minced 2 4-ounce cans mushrooms 6 Tbsp. chili powder (or to taste) Salt and pepper to taste 1/4 tsp. cayenne pepper 1/4 tsp. ground cumin 1 14-ounce can tomato sauce 2 28-ounce … 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 Tbsp. cornstarch 3/4 cup vegetable broth or water 3 Tbsp. white wine vinegar 3 Tbsp. sugar 1 Tbsp. ketchup 2 Tbsp. soy sauce or tamari 1/2 tsp. ground ginger 1/4 tsp. cayenne pepper (optional) 2 Tbsp. vegetable oil 2 cloves garlic, crushed 1 medium onion, thinly sliced 2 medium carrots, cut into matchstick shapes … Read more »
2 tsp. balsamic vinegar 1 large clove garlic Salt and pepper, to taste 4 Tbsp. olive oil 2 large portobello mushrooms 1 large tomato 1 small yellow squash 1 green pepper (or red or yellow, if desired) 8 slices whole wheat bread • Put the vinegar, garlic, salt, pepper, and olive oil in a small … Read more »
3 1/2 cups macaroni noodles (uncooked) 1/2 cup vegan margarine 1/2 cup flour 3 1/2 cups boiling water 1 1/2 tsp. salt (3/4 tsp. salt for less salty taste) 2 Tbsp. soy sauce 1 1/2 tsp. garlic powder Pinch turmeric 1/4 cup oil 1 cup nutritional yeast 1 pkg. Boca Burger crumbles Paprika, as desired … Read more »
For the Glaze: 2 cups B-grade maple syrup Juice of 2 lemons 1/2 cup fresh orange juice Zest of 1 orange 1 1/2 tsp. salt 1/8 tsp. cayenne pepper 1/4 cup Earth Balance margarine • Combine the maple syrup, juices, zest, salt, and pepper in a saucepan. Bring to a simmer and cook for 15 … Read more »
2 cups cooked red beans 2 Tbsp. olive oil, plus more for brushing vegetables 2 Tbsp. apple cider vinegar 1/2 lb. bowtie pasta 4 Tbsp. chopped fresh parsley Salt and pepper to taste Italian vinaigrette dressing 1 small onion 3 large tomatoes 2 large zucchini 3 Tbsp. chopped fresh basil • Mix together the beans, … Read more »
1 lb. soft or medium Chinese-style tofu, drained and cut into 8 slices 1 cup Hollandaise Sauce (see recipe) 1 tsp. + 2 Tbsp. Roasted Garlic Oil (see recipe) or nondairy margarine 8 slices vegetarian ham or bacon (Yves brand Canadian Veggie Bacon is a good choice) 4 3-inch squares focaccia bread, sliced in half … Read more »
1 box elbow macaroni Oil for simmering 1 pkg. veggie burger crumbles 1 pepper, diced (use your favorite type of pepper) 1/2 onion, diced Salt and pepper, to taste Garlic powder, to taste 8-12 oz. V-8 juice • Cook the macaroni according to the directions on the box, drain, and set aside. • Drizzle a … Read more »
2 Tbsp. extra virgin olive oil 1 large onion, diced 1/2 tsp. sea salt 2 lbs. carrots, peeled and cut into ½-inch rounds 5 cups vegetable stock 1/4 cup long-grain white rice 1 tsp. lemon juice 1 1/2 tsp. ginger juice 2 Tbsp. dill, chopped • Heat a medium pot to medium heat and add … Read more »
12 oz. vegetarian burger crumbles (try Boca Crumbles—www.bocaburger.com) 2 Tbsp. vegan bread crumbs 1/2 onion, finely diced 2 cloves garlic, minced 4 medium potatoes, boiled, cooled, and diced 2 Tbsp. olive oil 2 tsp. vegan Worcestershire sauce (available from www.veganstore.com) 1 cup mixed frozen peas and carrots Salt and freshly ground black pepper, to taste … Read more »
