1 Tbsp. vegetable oil
2 medium onions, diced
1 cup water
3 potatoes, uncooked, cut into small cubes
2 green bell peppers, chopped
3/4 tsp. dried marjoram
1 tsp. salt
• Heat the oil in a large skillet over medium heat.
•Sauté the onions in the oil for a few minutes, then add the water, potatoes, and peppers and cook, covered, until the potatoes are soft, about 10 to 15 minutes. Add the marjoram and salt, stir, and serve.
Makes 2 servings.
12 strips Smoked Tofu Bacon, julienned (see recipe below)
16 roasted garlic cloves, smashed
24 oz. Cashew Cream (see recipe below)
36 oz. vegetable stock
3/4 cup nutritional yeast flakes
Salt and pepper, to taste
1 1/2 lbs. vegan fettuccine, cooked
• Heat a sauté pan over medium heat. Add the Smoked Tofu Bacon and the roasted garlic and cook until fragrant.
• Add the Cashew Cream, vegetable stock, and nutritional yeast and cook, adjusting the seasoning with salt and pepper.
• Sprinkle the cooked fettuccine with salt before adding to the pan to prevent the pasta from robbing the sauce of its salty flavor.
For the Smoked Tofu Bacon:
1 cup tamari
1 cup maple syrup
3 lbs. firm tofu, sliced 1/8 inch thick
• Combine the tamari and maple syrup. Pour over the tofu slices.
• Bake in a 325°F oven for approximately 45 minutes, turning once. Hot smoke for 20 minutes.
For the Cashew Cream:
1 cup raw cashews
1 1/2 cups water
• Process the cashews in a blender, adding a little bit of the water at a time and blending until super smooth. There shouldn't be any grit when you rub the mixture between your fingers.
Makes 6 to 8 servings
For the tofu:
1/4 cup filtered water
2 Tbsp. shoyu
1 lb. tofu, cut into 1/2-inch cubes
1 Tbsp. sesame oil
For the rice:
1 3/4 cups filtered water
1 1/4 cup white basmati rice
For the vegetables:
2 Tbsp. sesame oil
1 cup onion, cut into a 1/2-inch dice
1/2 cup red bell pepper, diced
1/4 tsp. crushed red pepper flakes
1/4 cup shitake mushrooms, sliced thin
1 Tbsp. ginger, peeled and minced
1 small bok choy (3 cups), cut into a 1/2-inch dice
1/4 cup filtered water or vegetable stock
1 cup purple cabbage, julienned
1/2 cup snow peas
1 Tbsp. + 2 tsp. Italian parsley, chopped
1 tsp. hot sauce (optional)
Sea salt, to taste
Black pepper, fresh ground, to taste
• Combine all the ingredients for the tofu in a bowl and let sit for at least 20 minutes.
• Place on a well-oiled baking sheet or casserole dish and bake at 375°F until golden brown, approximately 15 minutes. (Convection ovens work best for this purpose.) Place in a large mixing bowl.
• Bring the water and rice to a boil. Cover, reduce the heat to low, and cook until all the liquid is absorbed, approximately 10 minutes. Fluff with a fork.
• Place the sesame oil in a large sauté pan on medium-high heat. Add the onion, bell pepper, pepper flakes, mushrooms, and ginger and cook for 5 minutes, stirring frequently. Add the bok choy and water or stock and cook for 5 minutes, stirring occasionally. Add the cabbage and snow peas and cook for 5 minutes, stirring occasionally.
• Add the vegetables to the tofu and gently mix well. Add the rice and remaining ingredients and gently mix well.
Variations: Countless variations are possible. Tempeh or ulu (breadfruit) may be used instead of tofu. Different marinades and sauces may be used for the tofu. The rice may be replaced with other grains or even beans. Different vegetables of your liking may be used.
Makes 8 cups
1 8-oz pkg. yellow Spanish rice
1 small can olives, chopped
1 large tomato, diced
1 avocado, sliced
Lettuce, shredded
1 12-oz. pkg. ground meatless or meat substitute of choice
1 pkg. enchilada seasoning or taco seasoning
2/3-1 cup water
Green onion, minced
1 16-oz. can refried beans or black beans
2 12-oz. cans enchilada sauce
1 pkg. (10) flour tortillas
1 tub Tofutti Sour Supreme
12 oz. soy cheese, shredded
Salsa/taco sauce
• Cook the rice following the directions on the package.
• Slice, dice, mince, and shred all the ingredients accordingly and set aside.
• Heat up the ground meatless and add about 3/4 of the package of enchilada/taco seasoning mixed with water (about 1/3 to 1/2 cup). Allow it to simmer for a few minutes and add a handful of minced green onion at the end.
• Heat up the refried beans while adding the remaining enchilada/taco seasoning and enough water to allow it to be stirred (about 1/3 to 1/2 cup). If using black beans, combine the contents of the can with the remaining seasoning and heat up.
• Once the rice, meatless, and beans are ready, combine them into a large mixing bowl. This is the main filling.
• In a large casserole dish (one that is big enough for the tortillas to be laid across it) pour enough enchilada sauce to cover the entire bottom (about 1/3 to 1/2 can). Take a tortilla and spoon in the mix, add the Sour Supreme, shredded soy cheese, and as many of the veggie toppings as you wish. Finally, drizzle in about a tablespoonful of the enchilada sauce and roll up the tortilla. Repeat the process with the remaining tortillas.
• Once the casserole dish is full, pour the remaining enchilada sauce (1 to 1 1/2 cans) evenly over all the enchiladas. You may wish to tip the casserole a little to be sure it is evenly distributed (any uncovered tortilla is likely to get very dry during baking). Finally, cover with shredded soy cheese.
• Preheat the oven to 375°F and bake for about 20 minutes, until the cheese melts/browns.
• Serve on plates and top with Sour Supreme, olives, tomato, avocado, green onion, lettuce, and salsa/taco sauce, to taste.
Makes 5 to 6 servings
6 cups oil, for frying
1/2 cup cornmeal
1 cup all-purpose flour
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. cayenne pepper
2 lbs. fresh okra, sliced 1/2-in. thick
1/2 cup soy milk
•Heat the oil to 350°F in a large, heavy-bottomed skillet or a large pot. You may not need to use all 6 cups of oil depending on the size of your pan. Do not fill the pan more than halfway up the sides with oil.
•In a medium bowl, combine the cornmeal, flour, salt, black pepper, and cayenne pepper. Dip the okra in the soy milk and then dredge in the cornmeal-flour mixture to coat well.
•Carefully add the coated okra to the hot oil and cook until golden brown. Remove from the oil, drain on paper towels, and then serve immediately.
Makes 8 servings
1 cup vegan margarine, softened
1 1/2 cups tightly packed brown sugar
1 cup sugar
1 ripe, mashed banana (if the banana peel isn't spotted black, cover the mashed banana with the juice of half a lemon for about 15 minutes before incorporating into the mix)
3-5 teaspoons vanilla (be generous)
2 Tbsp. water
1 3/4 cups all-purpose or whole-wheat flour
1 tsp. baking powder
2 1/2 cups rolled oats (quick oats work well)
2 1/2 cups vegan chocolate chips
• Preheat the over to 375 F.
• Cream the margarine and both sugars together. Add the well-mashed banana, mix well, then add the vanilla and the water. The water will try to separate; keep mixing with a figure-eight motion and add the dry ingredients, in the order above, by 1/2-cup increments. The final batter should be almost too dry to hold the chocolate chips. If it isn't, the amount of flour or oats is incorrect so you should add more or less, according to the problem.
• Bake for 9 to 10 minutes on an ungreased cookie sheet. If you want a harder cookie, you can bake them longer, but they may come out too hard so be careful.
• Leave them on the cookie sheet for a few minutes before moving them to a plate or a wire rack to cool.
Makes about 3 dozen cookies
via PETA.org
1 cup water, plus more for soaking the noodles
1 10-oz. package rice noodles or ramen-style noodles
2 Tbsp. olive oil
2 cloves garlic
1/2 12-oz. package extra-firm tofu, drained and cut into chunks
4 Tbsp. soy sauce
2 Tbsp. peanut butter
Juice of 2 limes
3 Tbsp. sugar
Sriracha, to taste
Sliced green onions, for garnish
Chopped peanuts, for garnish (optional)
Servings: 2-3
