Category Archives: Recipes
General Tao’s Tofu
Let’s face it… tofu on its’ own is bland and boring. But it loves to play with others and will take on the flavor of other food and spices; so when you cook with tofu, use a marinade or sauce- like the one in this recipe.
1 box firm tofu, in 1″ cubes (frozen and thawed, if desired)
1 egg equivalent
3 tablespoons + 2 tablespoons water, divided
3/4 cup +… [Read More]
Black Bean Burgers
This is a variation of the recipe I have which calls for garbanzo beans and vital wheat gluten. If you’re concerned about gluten I would use oat bran instead of the wheat germ.
Ingredients:
1/4 cup onion, grated
1/4 cup red pepper, grated
3 garlic cloves, minced
1/4-1/2 teaspoon dried red pepper
1/4-1/2 teaspoon cumin
1/4-1/2 teaspoon chili powder
1 teaspoon oregano
1 teaspoon basil
1 tablespoon… [Read More]
Roasted Veggie Burritos
Prep time 1 hour
1 medium onion, diced
4-5 garlic cloves, minced or crushed
1 green pepper, diced
1 red pepper, diced
2 zucchini/Italian squash, diced
8 ounces mushrooms, coarsely chopped
1/2 cup olive oil, divided
salt and pepper, to taste
1 (16 ounce) can pinto beans, rinsed and drained
1 cup cooked rice
10 large flour tortillas, warmed
Directions:
1. Preheat the oven to… [Read More]
Arborio Rice with Roasted Peppers, Pine Nuts and Olives
We love olives in this house- In fact we often have a bowl of assorted olives on the table to pick at throughout the day. The olives in this dish give the meal a tangy flavor.
3 large bell peppers (assorted colors, if you like)
1 1/2 c arborio rice
1 TBSP chopped dried orange peel
3 TBSP olive oil
4 cloves garlic, chopped
1/2 c pine nuts
1/2… [Read More]
Carrot-Pineapple Sunshine Muffins
As with any freshly baked goods, the quality of your flour will make a difference. Whenever possible use a whole wheat pastry flour- or better still – grind your own wheat and use use half pastry flour and freshly ground from your wheat mill.
1/2 c vanilla soy yogurt (we use coconut milk yogurt, to minimize soy in our diets)
1/2 c soy, rice or coconut milk – vanilla or plain
1 TBSP… [Read More]
Chickpea Patties
These tasty patties are ‘meaty’ and tender. You could easily serve them as a burger or eat them as the main dish with a side of potatoes and steamed veggies. Try adjusting the flavor by using a variation of herbs and spices.
1 cup chickpeas
2 TBSP olive oil
1/2 cup vital wheat gluten
1/2 cup plain bread crumbs
1/4 cup vegetable broth or water
2 TBSP soy sauce
… [Read More]
Polenta Lasagna
Looking for a vegan meal that will ‘stick-to-your-ribs’? This recipe has an abundance of flavors and textures- and it will satisfy your desire for comfort food. *NOTE: I like my polenta a little firm and crispy, so I fried the polenta before assembling the lasagna.
1 18-ounce package prepared polenta
1/2 large onion, chopped
1 large portabella mushroom, cut into 1/4-inch pieces
4 cloves garlic, minced or pressed
1/2 bunch kale… [Read More]
Caponata
This is probably one of my favorite eggplant dishes; it’s elegant, tasty and colorful. Serve it alone or as a topping for crostini or polenta crisps– even as a filling for lettuce wraps.
2 TBSP olive oil
1 large eggplant
1 medium onion, chopped
1 celery stalk, chopped
2 medium ripe tomatoes- peeled, seeded and chopped
1/4 cup water
2 TBSP wine vinegar
1 TBSP tomato paste
… [Read More]
