Cheesy Sauce
(good for mac and cheese) Submitted by: Maida (Modified from How it All Vegan cookbook) 1/2 cup nutritional yeast flakes 3 tablespoons whole wheat flour (I use Gold Medal) 4 teaspoons cornstarch 1/2...
View ArticleDuck Sauce
Submitted by: Mary P. 1/2 c all fruit peach or apricot preserves 1/4 c white or cider vinegar 1 T grated peeled ginger 1/3 c finely chopped scallion Combine preserves, vinegar and ginger in saucepan....
View ArticleEggless Hollandaise Sauce
Submitted by Barbara 1 Tbsp. water 1/2 c. finely minced onion 1 tsp minced garlic 12 oz. firm or X firm silken tofu 2 Tbsp. lemon juice 2 T. white wine 1 tsp. brown or yellow mustard (or turmeric) 3/4...
View ArticleTofu Feta Cheese
Recipe By: The Vegan Chef 1 lb. extra firm tofu 3/4 C. water 1/2 C. mellow miso 2 T. white wine vinegar 2 T. lemon juice 1 t. salt 1/2 t. garlic powder Cut the block of tofu in half lengthwise. Turn...
View ArticleFresh Gazpacho Sauce
Submitted by Barbara 1/2 lb tomatoes seeded and chopped 1 1/2 tbl tomato paste 2 tsp red wine vinegar 2 tsp lime juice 2 tsp minced shallots 1/4 cup minced green pepper 1/4 cup peeled and chopped...
View ArticleSkillet or Crock-pot Seitan au Vin
Recipe by Meghan Gray What follows is my very own recipe. This was originally a recipe I got from a regional cookbook called Southern Sideboards, which is put out by a Junior League group in...
View ArticleScrambled Tofu
Recipe By: from my friend Priska Serving Size: 4 1/4 cup cashews, raw 1 pound tofu, extra firm 1/2 teaspoon salt 1/4 teaspoon garlic powder 2 tablespoons chopped chives 4 teaspoons vegetable broth...
View ArticleOkara Curry
I made this recipe a couple of days ago, and the whole family liked it (surprising because my daughter doesn’t always like curry). I adapted it from...
View ArticleAsian Stuffed Peppers
Submitted by: Courtney, adapted from Cooking Light This one is a little twist on normal stuffed peppers–it is a nice change, I think. And, it is quick because you don’t bake them and wait for the...
View ArticleBaked Seasoned Tofu
from The McDougall Quick and Easy Cookbook Submitted by: juliemb 1 10.5-ounce package lite extra-firm silken tofu, frozen and thawed [I use regular water-packed tofu myself - still frozen and thawed] 2...
View ArticleKema (Curried Vegetables)
Yield: 6 servings 1 cup TVP granules 7/8 cup Boiling water 1 lg Yellow onion, minced 1 lg Clove garlic, crushed & minced 1/2 tsp. Ginger root, minced 3 tbsp Tomato paste 1 cup Stewed tomatoes 2...
View ArticleWhite Bean & Vegetable Soup
Servings | 6 I did not puree, and no additional liquid was needed. My yield was closer to 14 cups. I omitted the optional vegan parmesan. I subbed herbes de provence for the rosemary. 2 tsp water 1 cup...
View ArticleCannellini Minestrone
Submitted by: Courtney Cooking Light did a vegetarian section on beans in this last issue, and this is adapted from their recipes and is really great. 2 cups dried cannellini beans 8 cups water 1 cup...
View ArticleMinestrone Soup
Submitted by: James (The original recipe, which yields 6-8 servings, uses 2T of olive oil to saute the onion/garlic. You can use water instead. This is easily one of my favorite soup recipes, second...
View ArticleWinter Minestrone
Winter Minestrone Recipe By : Kim Sinclair Serving Size : 16 2 medium onions — chopped 3 stalks celery — chopped 5 cloves garlic 2 teaspoons basil 1 teaspoon rosemary 1 teaspoon oregano 1 teaspoon...
View ArticleNo-Oil Oil
Source: Benton Sister’s Cookbook #3 1 cup water 1 Tbsp. cornstarch 1/2 tsp. salt 1 Tbsp. dried basil Whiz in blender, water, cornstarch, and salt. Pour into saucepan; stir in basil. Heat to a boil....
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