1/2 cup vegan margarine 1 medium onion, chopped 1 medium bell pepper, chopped 2 stalks celery, chopped 3 cloves garlic, minced 24 oz. vegetable broth 1 cup water 8 oz. tomato sauce 2 cups brown rice 2 bay leaves 2 tsp. thyme 2 tsp. cayenne 2 tsp. Cajun seasoning Salt and pepper, to taste 1 pkg. Chik'n Strips
• In a large pot, melt the margarine over medium-low heat, then add the onion, bell pepper, celery, and garlic. Cook for about 15 minutes, until soft. • Add the vegetable broth, water, tomato sauce, rice, bay leaves, thyme, and cayenne and bring to a boil. Reduce the heat to low, cover, and simmer for 1 hour. Check for doneness. If the rice is still firm, add 1/2 cup water and cook for an additional 15 minutes, repeating until done. • Prepare the "chicken" strips according to the package instructions, then chop into 1-inch pieces. Add the "chicken" to the pot, season with salt and pepper, and serve.
240 pecan halves 1/2 cup + 1 Tbsp. vegan margarine (try Earth Balance brand) 1 1/8 cups brown sugar 1/2 tsp. salt 1/2 cup corn syrup 1/2 cup soy milk 1/4 cup silken tofu 1/2 tsp. vanilla extract 1 1/2 cups vegan chocolate chips
• Arrange 60 groups of 4 pecan halves, each group in a star pattern, on nonstick aluminum foil. • Melt the 1/2 cup of margarine in a small pot over medium heat. Stir in the sugar, salt, and corn syrup. • In a blender, purée the soy milk and tofu. Add to the pot. • Cook to 245°F, or until a test amount forms a firm ball when dropped into a cup of ice-cold water. Stir in the vanilla and remove from the heat. • Pour 1 Tbsp. over the center of each pecan star. • Using a double boiler, melt the chocolate chips together with the 1 Tbsp. of margarine. Drizzle on top of the pecan stars, spreading evenly with the back of a teaspoon. Let cool.
1 Tbsp. vegetable oil 1 medium onion, diced 7 cloves garlic, minced 2 chipotle or fresh jalapeño peppers, seeded and chopped 1 pasilla or Anaheim pepper, seeded and chopped 1 (28-oz.) can crushed tomatoes 4 cups faux chicken broth (try Osem or Telma brands, available in the kosher section of supermarkets) Vegetable oil for frying 12 white corn tortillas, cut into thin strips 2 tsp. salt, plus extra to sprinkle on the tortillas Juice from one freshly squeezed lime 2 ripe avocados, cut into small chunks 4 Tbsp. nondairy sour cream (try Tofutti brand at Tofutti.com) 1 green onion, chopped 2 sprigs cilantro, chopped
• Heat the oil in a nonstick skillet over medium heat. Add the onion and garlic and sauté until golden. • In a blender, purée the onion, garlic, peppers, and half the can of tomatoes. Transfer the purée, along with the remaining half can of crushed tomatoes and the broth, to a large pot. Bring to a boil. Lower the heat and simmer, uncovered, stirring occasionally, for 20 minutes. • Meanwhile, heat the oil for frying in a heavy pot over medium-high heat or in a deep-fryer. Add the tortilla strips and fry until golden brown. Transfer the strips to a paper-towel-lined plate and sprinkle with salt. • Just before serving, add 2 tsp. salt and the lime juice to the soup and stir. Divide the avocado chunks into four soup bowls, ladle the soup over them, and garnish each with 1 Tbsp. nondairy sour cream, fried tortilla strips, green onions, and cilantro. Serve immediately.
1 lb. chickpeas, cooked 3 cloves garlic 2-3 Tbsp. lemon juice 2-3 Tbsp. water 1/4 cup parsley, chopped 1/4 cup coriander, chopped 3 Tbsp. olive oil Salt, to taste 2 tsp. olive oil 1/2 tsp. paprika pepper
• Put the chickpeas, garlic, lemon juice, water, parsley, and coriander into a processor or blender and blend into a smooth paste. Gradually add the olive oil, stirring continuously. Stir in the salt and place in a serving dish. Pour the olive oil over it and sprinkle on the paprika pepper to garnish. • Serve at room temperature.
1 pkg. dry yeast 1/2 cup soy milk, lukewarm 1 cup sugar 2 cups all-purpose flour Egg Replacer equivalent of 3 eggs 1 tsp. vanilla 1/2 tsp. almond extract 1 tsp. grated lemon rind 1 Tbsp. Vegan margarine 1/4 cup raisins Vegetable oil 1/2 cup powdered sugar 1 Tbsp. lemon juice
• In a large bowl, dissolve the yeast in the soy milk. Combine with 1/2 cup sugar and 1 cup flour and set aside for 30 minutes. • Add the remaining sugar, remaining flour, egg replacer, vanilla, almond extract, grated lemon, and margarine. Mix gently. • Add the raisins while continuing to mix. Grease a loaf pan and dust with flour. • Place the dough in the pan, cover with a clean cloth and set aside in a warm place for 30 minutes. • Preheat the oven to 350°F. Bake for 35 to 40 minutes. Remove from heat and, when cool, remove from the pan. • In a bowl, mix the powdered sugar and lemon juice to make icing. • Drizzle over the babka.
•Beat the nondairy cream cheese in a mixing bowl until it is smooth. Gradually add the powdered sugar, beating until it is well blended. Add the melted chocolate and vanilla and mix well. •Refrigerate for about 1 hour. •Shape the mixture into 1-inch balls or egg shapes and roll them in the nuts, cocoa, or coconut. Store the finished chocolates in the refrigerator.
1 box plain graham crackers (e.g., Nabisco Original Graham Crackers) 2 large bananas, sliced 2 large boxes regular vanilla pudding (e.g., Jello-O Instant Pudding) mixed with 5 1/4 cups Silk vanilla soy milk 1 can chocolate frosting (e.g., Duncan Hines Creamy Home-Style Frosting, Chocolate)
• In a flat baking dish, place a layer of graham crackers and then a layer of bananas. Cover with a layer of pudding. Repeat. Push down a bit on the top layer of crackers to ensure that all ingredients come into contact with each other. • Frost the top layer of graham crackers. Refrigerate 1 hour before serving.