Veg-EZ Video e-Cookbook

Veg-EZ Video e-Cookbook

Easy, healthy and absolutely delicious.
Public television host Toni Fiore creates fabulous vegan dishes.
A great resource to veganize your home cooked favorites.
98 recipes and videos at your fingertips.

Veg-EZ Video e-Cookbook
  • Quick Bechamel Sauce

    3 tablespoons of olive oil or vegan butter
    2-3 tablespoons of flour (3 tablespoons makes a thicker sauce)
    2 Cups of unsweetened non-dairy milk (room temp)
    Salt and pepper to taste
    Sprinkle of nutmeg

    Heat the vegan “butter” or oil in a small pot over medium low heat, just until the “butter...

  • Creamy Baked Penne

    (Serves 2-4)

    An Italian favorite, this pasta dish utilizes a few of my homemade Mediterranean inspired staples that make putting together a delicious comforting dinner a snap. Fast food with slow food flavor…The best!

    1 ½ cups of my Savory Meatless Filling*
    1 recipe of my Classic Tomato S...

  • Tuscan Tomato Sauce

    3 Tablespoons olive oil
    1 16 z. can whole San Marzano tomatoes
    4 cloves of garlic, minced
    a sprig of basil
    ½- 1 t. salt

    Heat a medium sauce pan with the olive oil and garlic.
    Stir until lightly golden, don’t let it get too browned.
    Add tomatoes and bring heat to a boil for 2 minutes, st...

  • Lentil & Green Bean Salad

    (Serves 4)

    1/4 Cup olive oil or light salad oil

    2 tablespoons red wine vinegar

    ½ teaspoon whole grain Dijon mustard

    ½ teaspoon dried marjoram

    ¼ teaspoon dried thyme

    ¼ -1/2 teaspoon fine salt

    Freshly ground pepper

    2 teaspoons olive oil

    ½ cup walnuts, toasted

    1 large r...

  • Killer Cauliflower Buffalo Wings

    (Serves 2-4)

    1 head of cauliflower, washed and cut into bite sized florets

    ½ cup soy, almond or any non dairy milk

    ½ cup of warm water* (see tip below)

    1 cup of unbleached white flour

    1 tablespoon nutritional yeast

    ½ teaspoon cumin

    2 teaspoons garlic powder

    1 teaspoon papr...

  • No Moo Ranch Dressing

    1 cup vegan mayonnaise
    1⁄2 teaspoon garlic powder
    1⁄2 teaspoon onion powder
    1⁄4 teaspoon black pepper
    2 teaspoons parsley, chopped
    3 teaspoons chopped chives
    ½ teaspoon dill
    1⁄2 cup soy milk (added slowly or more for thinning)
    ½ teaspoon of fresh lemon juice

    Whisk all ingredient...

  • Curried No-Chick Salad

    4-6 Crispy tofu cutlets, diced (recipe is in Foundations section) or 2-3 veggie patties
    ¾ -1 cup vegan mayo, I prefer Just Mayo
    1/2-3/4 cup of celery, diced
    ½ cup red onion, diced
    25 red or green grapes, sliced in half
    2 tablespoons minced fresh parsley
    1 ½ -2 teaspoons of curry powder
    1 ...

  • Blueberry Kiwi Smoothie

    Serves 1
    1 banana, chopped
    1 kiwi, sliced
    3/4 cup fresh or frozen blueberries
    1 cup of ice
    1 (8 ounce) container vanilla or plain vegan yogurt

    Combine the banana, kiwi, blueberries, ice cubes and yogurt in a blender; blend until smooth.

  • Sweet Potato Hash with Corn & Red Bell Peppers

    2 Tbsp olive or coconut oil
    1 red bell pepper, diced
    2 medium sweet potatoes, peeled and diced
    ½ teaspoon garlic powder
    ½ 1 teaspoon smoked paprika
    ½ 1 teaspoon chili powder
    ½ teaspoon ground coriander
    ½ teaspoon cumin
    1 cup corn
    sea salt, to taste
    Parsley or cilantro garnish


  • Summer Pasta with Tomato and Balsamic Onions

    1 Box Ziti or pasta of choice
    2 cups grape tomatoes sliced in half
    1½ cups baby arugula
    1 cup basil leaves, coarsely chopped
    ½-3/4 cup red onion diced
    1½ tablespoons of good quality balsamic vinegar
    ¼ cup olive oil
    1/2 -1 cup of pine nuts, toasted
    Salt and fresh black pepper

    To a larg...

  • Tofu Banh MI

    1 package firm or extra firm tofu, cut in half and then into ½ inch planks

    ¼ cup of cornstarch

    ¼ teaspoon salt

    2 medium sized carrots julienned or shredded (about 2 cups)

    ½ daikon radish, julienned or shredded (about 2 cups)

    1 ½ tablespoons of vegan fish sauce, or Braggs Aminos


  • Crispy Tofu Cutlets

    1 15-16 ounce package extra firm tofu, drained and pressed
    ½ cup unsweetened soy or almond milk
    1/4 cup unbleached flour- GF use almond meal
    ¼ cup panko whole grain breadcrumbs- GF omit
    2-3 tablespoons cornmeal
    2-3 tablespoons nutritional yeast
    1/2 teaspoon garlic powder
    1/2 teaspoon onio...

  • Marvelous Meaty Wontons

    1 cup Savory Meatless Filling, finely crumbled
    ½ cup minced scallion, white and green parts (may be doubled according to taste)
    1 ½ tablespoons soy sauce
    ½ teaspoon of toasted sesame oil (optional)

    In a bowl, crumble meatless filling. Add the scallions, soy sauce, and sesame oil (if using) ...

  • Savory Meatless Filling

    1 package Gardein Beefless Ground
    1 large yellow onion, diced or minced (about 2 cups)
    3 cloves of garlic, crushed and chopped
    3 tablespoons olive oil
    3 tablespoons dried oregano, or to taste
    2 teaspoons dried basil, or to taste
    1 1/2 teaspoons of dried thyme or to taste
    1 teaspoon of gra...

  • Tofu Ricotta

    Makes about 2 cups

    1/2 cup raw cashews
    1 large garlic clove (optional, if preparing for a dessert omit the garlic)
    2 tablespoons of fresh lemon juice
    1 tablespoon olive oil
    1 package firm tofu, drained and crumbled divided in half
    1 1/2 teaspoons salt
    Few grinds of fresh nutmeg
    ½ cup of...

  • Better Butter

    Makes 1 ½ cups

    1 cup softened or melted refined coconut oil

    ½ cup neutral oil, like canola

    ½ cup unsweetened soymilk, cashew milk or almond milk

    5 teaspoons granulated lecithin or 2 teaspoons liquid

    ¼ to 1/2 teaspoon coconut or cider vinegar

    ½-1 teaspoon fine salt

    Pinch of tu...

  • Korean BBQ Sauce Kabobs

    Delicious on veggies, burgers & kabobs
    Yield: about 2 cups
    3/4 cup dark brown sugar
    3/4 cup tamari
    1/4 cup water
    1 tablespoon seasoned rice wine vinegar
    1-1/2 tablespoons of hot chili pepper paste
    2 teaspoons toasted sesame oil
    1/2 teaspoon coarse ground black pepper
    1 hea...

  • Mediterranean Seasoned Grilled Corn


    4 ears yellow corn, silk removed and thin husk remaining
    1 tablespoons olive oil
    1 garlic clove, crushed
    2 teaspoon grated lime rind
    1/4 Mediterranean seasoned salt or kosher salt and pepper


    Preheat grill to medium-high heat, 350-400
    Combine the olive oil a...

  • Grilled Red and Green Cabbage Slaw


    Servings: 2-4

    Nonstick vegetable oil spray

    2 Tablespoons vinegar

    2-3 tablespoons of sugar

    2 tablespoons vegetable oil

    2 teaspoons Dijon mustard

    2 cups thinly sliced red cabbage

    2 cups thinly sliced green cabbage

    4 green onions chopped

    ½ thinly sliced red ...

  • Silky Avocado Mayo

    Serves 2-4

    1 avocado (medium to large) or 2 Hass avocados
    2 tablespoons of fresh squeezed lemon juice, about half of a medium juicy fruit
    1/4 teaspoon fine salt (or more to taste)
    1 pinch cayenne pepper (optional) or any pepper seasoning you like…
    1/4 cup light vegetable oil...

  • Quinoa White Bean Burger

    Makes 6 -8
    1 ½ cups cooked quinoa
    1 ½ teaspoons garlic powder
    1 ½ teaspoons of fine salt
    Fresh black pepper
    1 can (15 oz.) white beans (I used cannellini), drained and liquid reserved.
    1/2 cup diced red onion
    Juice of one lemon or lime
    2 cups of fresh dried breadcrumbs
    ¼ -1/2 cup of ...

  • Easy Peasy Mac and Cheese

    Serves 2


    3/4 cup unsweetened, unflavored and unsweetened almond or cashew milk (or more as needed to thin out)
    6 tablespoons of Vegan Parm or nutritional yeast
    1 tablespoon of non-dairy butter or spread, preferably palm oil free
    1 tablespoon all purpose flour
    2-3 teaspoo...

  • Vegan Parm

    1 cup raw cashews

    1 cup slivered blanched almonds

    ½ cup nutritional yeast ( or more to taste)

    1 teaspoon salt

    ½ teaspoon ground garlic powder (not garlic salt)

    Place all ingredients in a food processor bowl and process until very fine. You may under process if you like a coarser gr...

  • Seared Stuffed Tomatoes

    Serves 6

    6 medium-sized fresh tomatoes, stems removed and sliced in half
    1/2 c. fresh breadcrumbs
    1-2 t. olive oil
    2 scallions, minced
    1 T. fresh thyme, minced
    1 T fresh basil, minced
    1/2 t. fresh oregano or marjoram, minced
    1 clove garlic, minced
    1/2 t. salt
    1/4 t. pep...

  • Chilled Advocado Soup

    Serves 2

    Creamy, rich and packed with vitamins, this super smooth soup is always a summer favorite.

    ½ seedless cucumber
    1 shallot
    1 avocado
    2 tablespoons vegan yogurt (soy is most neutral, but you can use almond or coconut)
    2 teaspoons fresh mint
    4 teaspoons fresh lime juice
    Salt an...

  • Gazpacho Soup Shooters

    Serves 4

    A classic Spanish soup with all the flavors of summer! With a few delicious twists, this soup also makes a fabulous Bloody Maria.

    5 large tomatoes, skinned and seeded, cut into chunks
    ¼ cucumber diced
    Half a medium yellow onion, diced
    1 red bell pepper, seeded and diced
    1 sma...

  • Tofu Meatball Patties


    3 tablespoons extra virgin olive oil
    One 14-ounce package firm tofu, drained, pressed, and mashed
    2 tablespoons walnuts, toasted (see page 00) and finely ground
    1⁄2 cup wheat germ
    1⁄4 cup chopped parsley
    2 tablespoons light soy sauce
    2 tablespoons nutritional yeast (option...

  • Grilled Pasta Primavera

    Serves 2-4

    Preheat grill to 450

    ½ Pound pasta (ziti or penne work well)
    2 Small Eggplants, diced
    2 Zucchini, diced
    2 Summer yellow squash, diced
    2 cloves of sliced garlic

    In a medium bowl combine:

    2 C. baby arugula
    1 handful of fresh Basil (roughly chopped)
    1 sma...

  • White Bean & Basil Bruschetta

    Serves 2 to 4
    5 T. extra virgin olive oil
    5 T. good-quality balsamic vinegar
    1 t. crushed red pepper flakes
    1 to 2 garlic cloves, thinly sliced
    2 c. cooked cannellini beans
    3 T. basil, chiffonade
    Salt and freshly ground black pepper, to taste
    4 slices day-old rustic ...

  • Berliner Brats n' Kraut

    Makes 4 open-faced sandwiches

    1 pkg. vegetarian or vegan sausages, sliced in half length-wise Vegetable oil for frying,
    canola works best for high heat applications
    4 pieces whole grain German-style bread
    Dijon style mustard
    Your favorite homemade or jarred sauerkraut


  • Cheesy Swiss Chard Wontons

    Make about 30 wontons

    Ingredients: 1 bunch rainbow or green chard, washed (collard greens may be substituted)
    1-2 T. vegan cream cheese
    1⁄4 t. granulated onion powder (not salt)
    1⁄2 t. coarse kosher salt, or less, to taste
    Vegetable oil, for frying Vegan or vegetarian wonton wrappers

  • Hearty Tofu Breakfast Scramble

    16 ounces extra-firm or firm regular tofu
    1 teaspoon canola oil
    2-3 tablespoons finely chopped onion
    Small bunch of chives chopped (optional)
    1/4teaspoon turmeric
    1/4 teaspoon soy sauce or tamari
    Salt and ground black pepper

    1. Remove tofu from container and drain excess ...

  • Quick Bean and Chard Stew

    Serves 4

    2 lbs. swiss chard
    2 cloves garlic, crushed
    Pinch red pepper flakes
    1 can San Marzano tomatoes
    1 can cannellini beans, rinsed and drained
    Olive oil

    Parboil the chard for 5-6 minutes and drain well. Set the chard aside. Heat oil in a wide heavy skillet and add gar...

  • Collard Greens Pasta Toss

    Serves 6

    ½ cup sundried tomatoes without the oil, softened in warm water for 10 to 15 minutes
    1 pound of pasta (any variety of sturdy macaroni)
    4 tablespoons olive oil
    1 onion, chopped
    2 cloves garlic, chopped
    1 yellow pepper, seeded and sliced
    Red pepper flakes (optional)
    1 pound coll...

  • Creamy Tofu Pot Pies

    2 T. vegetable oil
    1 pkg. extra firm tofu, drained, pressed, and diced into 1/4 inch pieces
    1-2 t. nutritional yeast
    1 medium onion, diced
    1 stalk celery, diced
    1 c. frozen vegetable blend (peas, carrots, and corn), defrosted
    3 T. vegan margarine
    3 T. all-purpose flour
    3 c. vegetable brot...

  • Spanish Cucumber Salad

    Serves 4

    2 cucumbers
    2 tomatoes
    1/2 medium red onion
    2-3 tablespoons red wine vinegar
    6-7 tablespoons extra virgin Spanish olive oil
    ½ teaspoon of fine sea salt


    Peel the cucumber with a vegetable peeler or knife. (Some English or European cucumbers do not require pee...

  • Rhubarb Crisp

    6 -7 Cups prepared fruit
    1-2 tablespoons all purpose flour
    1 tsp lemon juice and grated zest from one half

    1 cup Light brown Sugar, packed
    1/3 cup dark brown sugar, packed
    1 ¼ cup Flour
    1 cup whole (old fashioned) oats
    ½ teaspoon cinnamon
    ½ teaspoon salt
    10 tablespoons refined coco...

  • Spinach & Nut Salad

    Serves 2

    ¼ cup raisins
    ¼ cup pine nuts or blanched almonds, lightly toasted
    12 ounces of spinach, tough stems removed
    1-2 tablespoons of olive oil
    Sherry Vinegar
    Salt and fresh black pepper

    Cover the raisins with ½ cup hot water and let stand for 10 minutes. Drain and set aside.


  • Tofu Veggie Patty

    Serves 4

    1 package extra firm tofu, drained and pressed until dry
    2 tablespoons olive oil
    ½ yellow onion, minced
    ½ cup carrot, finely diced
    ½ cup celery, minced
    2 cloves garlic, finely diced
    1 tablespoon cornstarch
    ¼ cup nutritional yeast
    Juice of half a lime
    Panko crumbs, for coati...

  • Herbalicious Sweet Potato Pizza

    Makes 2 pizzas

    1 12-14 inch prepared pizza crust
    5 yellow onions, sliced into ¼ inch half moons
    1 large sweet potato, peeled and cut into quarters
    2-3 tablespoons olive oil
    2 tablespoons fresh rosemary and sage, finely chopped
    ½ teaspoon dried oregano
    Salt and fresh black pepper


  • Yam Sandwich

    Makes 3-4 sandwiches
    Ingredients: 1 large sweet potato, peeled and sliced into 1⁄4” rounds
    6-8 slices whole grain bread
    Thin slices of red onion
    Thick slices of ripe tomato
    1 avocado, sliced
    Chopped lettuce
    Your favorite hummus as a spread

    To prepare: Drop the sweet potato pieces ...

  • Chickpea of the Sea Sandwich

    Makes about 2 cups

    14 oz. can artichoke hearts, drained
    1 c. cooked chickpeas, drained
    ½ small onion, chopped finely
    1 stalk celery, chopped finely
    1 T. nutritional yeast
    1 t. kelp granules
    ½ t. flaked Nori seaweed
    1 ½ t. soy sauce
    1 t. rice wine vinegar
    1-2 T. vegan may...

  • Roasted Red Pepper and Tofu Dip

    Serves 6-8

    2 Red bell peppers
    1 15oz block of firm tofu, drained and blotted dry
    ¼ cup fresh lemon juice (about 1 juicy lemon)
    1/3 cup of olive oil
    1 teaspoon fine kosher salt
    1 tablespoon organic cider vinegar

    Begin by roasting the peppers. Lay the whole peppers on a lined baking shee...

  • Herbed Tofu Pizza

    Makes 4 individual pizzas

    4 pita bread rounds
    2 cups finely chopped baby spinach
    1 recipe Herbed Tofu Cheese (use recipe from Herbed Tofu filling episode or see below)
    ½ c. pitted, halved Kalamata or other black olives
    Olive oil
    Freshly ground black pepper

    To prepare:

  • Mushroom Pate

    Serves up to 10

    ½ cup walnuts, toasted
    1 tablespoon olive oil
    1 medium onion, finely chopped
    3 ½ cups crimini or baby bella mushrooms, sliced
    2 garlic cloves, chopped
    3 tablespoons chopped fresh herbs, mixed parsley and thyme work very well
    15 ounce can cannellini beans, drained and rin...

  • Festive Fruit n Nut Quinoa

    Serves 4

    Quinoa has a wonderful nutty flavor and crunchy texture and this ancient grain contains high-quality, complete protein and excellent essential amino acid balance. It’s a perfect alternative to rice or pasta in many recipes.

    1 cup quinoa cooked in 2 cups of water
    1/3 cup diced d...

  • Ukrainian Borscht

    Serves 4

    1 to 2 tablespoons olive oil
    1 onion, sliced
    1 celery stalk, diced
    1 carrot, diced
    2 cloves garlic, chopped
    3 beets, peeled and diced
    ½ head red cabbage, chopped
    2 Yukon Gold potatoes, diced
    1 crisp apple, peeled and diced
    3 cups vegetable stock
    1 teaspoon crushed caraway s...

  • Everyday BBQ Sauce

    Makes about ½ cup

    ¼ cup organic ketchup
    2 tablespoons soy sauce
    2 tablespoons agave syrup or brown sugar
    1 tablespoon rice vinegar
    4 whole scallions sliced thin, reserve 2 for garnish
    Red pepper flakes

    1. Blend all ingredients in a bowl until smooth, and set aside.
    2. Brush tofu, te...

  • Golden Rice with Beans

    Serves 4

    A great side dish, this one also makes a fantastic low-fat, tasty burrito filling.

    2 tablespoons olive oil
    Half a medium onion, diced
    1 cup long grain brown or white rice
    1 teaspoon turmeric
    ¼ teaspoon cumin
    ½ teaspoon salt
    2 cups vegetable broth or water
    1 small can black...

  • Layered Polenta Casserole

    Serves 4-6

    Serves 4-6 and recipe can be doubled.

    Filling Ingredients:
    ¼ C Olive oil
    2 C. Crimini mushrooms, sliced
    1 Medium onion, diced
    1-2 cloves garlic
    1 large Eggplant cut into 1” cubes (baked in a 375 degree oven for 20 minutes until dry)
    ½ to 1 28 oz. can of whole San Marzano ...

  • Herbed Tofu Cheese

    Makes about 1 ½ cups


    1 package extra firm or firm tofu, drained and dried with a towel
    Handful of mixed herbs: tarragon, thyme, basil – about 4 T. chopped
    1 t. dried oregano
    Coarse kosher salt and freshly ground black pepper, to taste
    1-2 T. olive oil

    To prepare:
    Using ...

  • Brusssels Sprouts with Crisp VBacon

    Serves 4


    2 Lb. Brussels Sprouts, trimmed & steamed or roasted
    4 slices Veggie bacon, diced
    1 large onion, diced
    fresh thyme
    Vegetable or olive oil

    To prepare:
    Cook sprouts in desired fashion just until firm tender and bright green.Heat a deep sided skillet on medium low...

  • Tabbouleh Salad with Chickpeas

    Serves 4

    A glorious blend of many of my favorite ingredients—Chickpeas, bulgur wheat, parsley, garlic, and lemony zest—this easy salad is packed full of protein.

    ¾ cup fine or medium grain bulgur wheat
    5 whole scallions, thinly sliced
    2 garlic cloves, minced
    Zest of 2 lemons
    ¼ cup lemo...

  • Fruit n Nut Carrot Salad

    Serves 4

    1 ½ pounds fresh carrots, grated
    ½ cup toasted walnuts
    ½ cup toasted almonds
    ½ cup currants
    3 tablespoons wine vinegar
    1 tablespoon agave syrup
    3 tablespoons walnut or olive oil
    Salt and pepper
    Garnish with chopped chives, cilantro, or scallion (white parts only)

    1. Co...

  • Greek Garbonzo Bean Salad

    Serves 2-4

    Tofu Feta
    to make the Tofu Feta
    ½ Pound Firm or extra firm tofu, drained, pressed dry and diced into ½ inch cubes
    1/3 C. Olive oil
    2 Tbl. Red wine vinegar
    3 Tbl fresh lemon juice
    1 ½ t. dried oregano
    1 t. dehydrated garlic powder
    ½ tsp of salt
    1/8 tsp black pepper

    Place ...

  • Maine Summer Caponata

    Serves 2-4
    Ingredients: 2-3 T. olive oil
    1⁄2 large red onion, cut into wedges
    3 cloves garlic, sliced
    1⁄2 c. pine nuts
    2 baby or small Japanese eggplants, halved lengthwise 1 small Italian eggplant, cut lengthwise into 1⁄2” thick slices
    1⁄2 large red pepper, cut into two wide strips

  • Grilled Tamari Glazed Brussels Sprouts

    Serves 4

    1 lb. Brussels sprouts, washed, any tough outer leaves and stems removed
    Vegetable oil, for brushing
    2 T. vegan margarine
    8 T. tamari or soy sauce
    Fresh lemon juice
    Salt and pepper

    Preheat grill to 425-450 degrees.

    Fill a saucepan with enough water to adequately cover the B...

  • Maple Peas with Pecans

  • Peaches on the Grill

    Peaches, 1 for each person
    1/2 cup sherry vinegar or balsamic vinegar
    1/4 cup brown sugar
    juice of 1 lemon
    1/4 teaspoon freshly ground black pepper

    Halve the peaches and remove pits. Drizzle with about 2 teaspoons of the lemon juice. Cover with plastic wrap and set aside.

  • Cauliflower Rice

    Serves 4

    This ‘rice’ may be microwaved, steamed, or served raw.

    1 large head of organic cauliflower
    Olive oil, to taste
    Salt and pepper, to taste
    Ground nutmeg, to taste

    1. Core the cauliflower and cut into pieces that will fit through the feed tube of a food processor.
    2. Proc...

  • Edamame Rice Salad

    Serves 6

    1 T. cumin seeds, lightly toasted
    4 c. cooked long-grain fragrant rice (such as jasmine or basmati)
    2 c. corn kernels, fresh or frozen
    2 c. cooked, shelled edamame beans
    3/4 c. coarsely chopped cilantro
    1 large sweet red pepper, diced
    1 can green chiles
    1/2 c. chopped scallion...

  • Baked Seasoned Tofu

    Serves 4

    l pound firm or extra-firm tofu
    ¼ cup soy sauce​
    ¼ cup organic cider vinegar
    1 tablespoon vegetable or olive oil
    3 tablespoons agave or maple syrup
    1 tablespoon crushed cumin

    1. Drain, wrap and press the block of tofu in a clean dishtowel. When the tofu feels dry to the t...

  • Apple Crumble

    1 1/4 cup all purpose flour
    3/4 cup Sugar
    1 t. salt
    1/8 teaspoon cardamom
    5 oz Earth Balance
    3/4 cup sliced almonds or hazelnuts
    4 cups fruit (apples, rhubarb, blueberries)

    Preheat Oven to 400

    Grease a 3 quart baking dish

    Mix Flour, sugar, salt and cardamom in a bowl. Cut in Earth ...

  • Chimichuri Sauce with Seitan

    Serves 4 – Makes about 1 ½ cups

    This luscious zesty sauce is wonderful spooned over grilled seitan, tempeh, tofu, roast potatoes or steamed and grilled vegetables. I always have a bowl of sauce available for extra dipping! Chimichurri should be stored in a covered container in the refrigerato...

  • Quick Polenta

    Serves 6

    Use as a base for any Polenta recipe

    5 ½ cups water
    2 teaspoons salt
    1 ½ cups quick cooking polenta
    3 tablespoons olive oil
    5 tablespoons mixed fresh chopped herbs – thyme, basil, parsley

    1. Bring water to a boil in a heavy pot. Add salt, then slowly add polenta meal, ...

  • Hold the Beef Meat Sauce

    Serves 4

    1 tablespoon olive oil
    1 medium onion, diced
    1 clove garlic, minced
    1 teaspoon oregano
    ¼ teaspoon red pepper flakes
    ½ package vegan meatless crumbles
    1 large can San Marzano whole tomatoes
    ½ cup mixed fresh chopped basil and parsley
    1 pound dried ziti

    1. Heat the olive...

  • Fresh Tomato Sauce with Almonds

    Serves 4

    1 lb. pasta – Spaghetti or Buccatini
    2-3 cloves of garlic, peeled and smashed
    1/2 c. blanched toasted almonds
    1 c. basil leaves
    2-3 ripe firm tomatoes, cored and seeds removed, coarsely chopped
    2-4 T. olive oil
    2-4 T. hot water
    Salt and pepper, to taste

    Bring a large pot of ...

  • Broccoli with Orchetti Pasta

    Serves 4-6

    1 1/2 lb. fresh broccoli florets
    1 lb. box Orchetti or Farfalle dried pasta
    2-3 T. olive oil
    2-3 cloves garlic, minced
    1 red chili, minced (or 1/4 t. dried)
    Salt and pepper, to taste

    Bring a large pot of salted water to a boil. Drop in the broccoli and boil for 5 minutes. Re...

  • Baba Ganoush


    One large eggplant (1 lb.)
    3 T. sesame tahini
    3 T. fresh lemon juice
    2-3 T. olive oil
    1 large or 2 small cloves garlic, crushed
    ¼ cup fresh parsley, finely chopped
    6 pitted black olives, chopped
    Salt, pepper, and paprika, to taste

    To prepare

    Heat the oven to 475 degree...

  • Asparagus with Walnut Sauce

    1 cup toasted walnuts
    1 small shallot
    1 teaspoon fresh thyme leaves
    1 teaspoon chopped parsley
    1 teaspoon fresh lemon juice
    1 teaspoon lemon zest
    ½ cup olive oil

    Place nuts and all ingredients except oil into a food processor bowl. Pulse adding oil a little at a time un...

  • Rotisserie style Tempeh

    1 8 oz Pkg Tempeh ( any style)
    2-3 Tablespoon Veg oil
    2 Tablespoons Rotisserie seasoning (find it in the spice section at the grocery store)

    Preheat oven to 375.

    Cube the tempeh into 1/2 inch cubes. In a small bowl add the oil and the seasoning. Blend well. Add the tempeh and turn to coa...

  • Tempeh Dijon

    Serves 2

    1 package of tempeh, any style
    ½ cup water
    2 tablespoons Dijon mustard
    ½ cup dry white wine
    2 cloves garlic, crushed
    1 to 2 tablespoons light vegetable oil, or additional if needed.

    1. Cut tempeh into four pieces across, then turn each piece on its side and slice to make thi...

  • Perfect Grilled Potatoes

    ( 4 wedges per serving)

    Deliciously crispy on the outside fluffy on the inside!

    3-5 large russet potatoes, scrubbed and cut lengthwise into quarters (1 1/2-inch wedges)
    Extra-virgin olive oil, for brushing
    Sea salt and freshly ground pepper

    Place potatoes in a large pot, and add enou...

  • Grilled corn and Black Bean Salsa

    Serves 4-6

    4 ears fresh corn
    1 cup diced tomatoes
    1 15-ounce can black beans, rinsed and drained (2 cups cooked)
    1/3 cup diced red onion
    4 scallions, minced (white and green parts)
    1 cup chopped cilantro
    1/4 tsp ground cumin
    Juice of 1 large lime (additional to taste)
    1-2 jalapenos, fi...

  • Grilled Sweet Potatoes

    Serves 6

    1/4 c. olive oil
    1 t. salt
    1 t. ground cumin
    1/2 t. nutmeg
    2 t. fresh lime juice, plus a squeeze for
    2 1/2 lbs. sweet potatoes, sliced and par-cooked until firm tender
    1-2 scallions, chopped
    1/4 c. fresh cilantro or parsley leaves, minced
    Lime zest

    Preheat grill to 450 deg...

  • Kale and Citrus Salad

    Serves 4-6


    3 T. Miso Mayo (or vegan mayo of your choice)
    1 T. regular or low sodium soy sauce
    1 T. water
    2 t. rice wine vinegar
    1 t. hot chili sauce

    3 T. vegetable oil
    3 cloves garlic, chopped

    1 bunch kale, washed well
    ½ yellow pepper, s...

  • Pasta alla Puttanesca

    Serves 6

    1 pound linguine
    4 tablespoons olive oil
    3 or more cloves garlic, lightly smashed and peeled
    Large can of whole plum tomatoes
    Freshly ground black pepper, to taste
    ½ cup pitted black olives, preferably oil-cured
    2 tablespoons capers
    1 teaspoon dried oregano
    Crushed red pepper...

  • Vegez trailer

    I’ve spent many years helping people make changes in their diets, choices that are healthier, kinder and simpler than they ever thought possible. With a few tweaks and adjustments you’ll build a vegan pantry that gives you an infinite number of effortless and economical meal options. My pantry it...

  • Zucchini and Tomato Salad

    Serves 6

    1 1/2 lbs. zucchini, cut into ¼” or ½” dice
    2 c. cherry tomatoes, cut in half
    1/4 c. olive oil
    2 T. fresh lemon juice
    Salt and pepper to taste
    1 minced shallot
    1/4 c. minced fresh mint
    1/4 c. minced fresh parsley
    1 c. pitted green or black olives

    Place zucchi...

  • Tex Mex Rice Salad

    Serves 6-10

    3 Zucchini, diced
    2 tablespoons olive oil
    2 large lemons, juiced
    4 cups cooked Jasmine rice
    2 cups of cooked corn, (defrosted frozen or fresh)
    1 small bunch (3/4 cup) of cilantro, chopped
    1 medium red bell pepper, seeded and diced
    ½ to ¾ cups chopped scallions, white and gre...

  • Herbed Potato Salad

    Serves 4

    2 lbs. white or red potatoes, in 1” cubes
    1 ½ lbs. fresh green beans, trimmed and cut into bite-sized pieces
    4 T. olive oil
    2 T. fresh lemon juice
    ¼ t. salt & black pepper
    1 shallot, minced
    Handful of fresh herbs: tarragon, oregano, thyme, basil, parsley, chopped

  • Lentil Orzo and Collard Green Stew

    Serves 4-6

    1 T. Olive oil
    2 Cloves garlic, minced
    1 Onion diced
    Kosher salt
    2 Stalk celery, diced
    1 Medium carrot, diced
    1 C. lentils (any variety)
    3 Cups water or stock
    1 Bay leaf
    1 Bunch escarole or Collard, washed trimmed and sliced into ribbons.
    1/2 to 1 Lb. Orzo pa...

  • Portobello Steak Salad

    Serves 2-4

    For the “steaks”:
    6 large Portobello mushrooms, wiped clean, gills removed (optional)
    2 tablespoons vegetable oil, for grilling and marinade
    2 tablespoons vegetarian worcestershire sauce
    2 tablespoons dark soy sauce
    Lots of freshly ground black pepper

    For the salad:
    1 head ...

  • Grilled Potato Medley

    Serves 4

    2 lbs. baby red bliss potatoes
    3 carrots, cut into bite-sized chunks
    1 sweet onion, chopped into bite-sized chunks
    2 T. olive oil
    Coarse kosher salt and freshly ground black pepper, to taste
    Handful of fresh oregano, parsley, and sage

    To prepare:
    Preheat grill t...

  • Sundried Tomato Orzo and Basil Salad

    Serves 6-8


    1 pound Orzo pasta
    4 scallions, chopped, white and green parts
    ½ cup sun dried tomatoes packed in seasoned oil, slivered
    2 cups fresh basil leaves loosely packed, finely slivered
    1 cup pine nuts, toasted

    For the dressing:

    3-4 teaspoons dijon mustard
    2-3 tab...

  • Mushroom Pate

    Serves 6-10

    ½ cup walnuts, toasted
    1 tablespoon olive oil
    1 medium onion, finely chopped
    3 1/2 cup crimini or baby bella mushrooms, sliced
    2 garlic cloves, chopped
    3 tablespoons chopped fresh herbs, mixed parsley and thyme work very well
    15 oz. can cannellini beans, drained...

  • Cuban Bean Salad

    Serves 4

    Salad ingredients:
    1 lb. cherry tomatoes, quartered
    15 oz. can red kidney beans, drained and rinsed
    1 medium yellow onion, sliced thinly

    Dressing ingredients:
    3 T. olive oil
    4 T. fresh lime juice
    1 jalapeno, seeded, chopped into fine dice
    1 garlic clove, crushed
    3-4 T. chop...

  • Zucchini Fettucini with Summer Pesto

    Serves 2

    2 medium zucchinis (one per person)
    2 cups fresh basil
    1-3 cloves fresh garlic
    1/3 cup pine nuts (may substitute blanched almonds)
    1 medium tomato, seeded, drained and coarsely chopped
    ¼ cup olive oil
    Salt and pepper

    To prepare:

    Using a vegetable peeler, shave the zucch...

  • Green Lentil Salad with Sherry Vinaigrette

    Serves 4 to 6

    2 ¼ cups green (Puy) lentils
    1/3 cup (or more to taste) sherry vinegar
    6 tablespoons olive oil
    5 scallions chopped, white and green parts
    1 teaspoon minced garlic
    ¾ cups toasted pine nuts

    1. To a medium pot add 3 ½ cups of water and the lentils and bring to a boil. Cover...

  • Curried Zucchini Soup

    Serves 4

    1 1/2 T. extra virgin olive oil
    1 large onion, coarsely chopped
    1 T. curry powder
    Salt to taste
    4 zucchini (about 2 lbs.), halved lengthwise and cut into 1 inch slices
    6 cups of vegetable stock

    To prepare:
    Heat the oil in a large pot over medium heat until hot b...

  • 5 Star Pizza

    Serves 4

    1-2 pre-made 12” pizza shells
    1 1/2 c. crushed San Marzano tomatoes
    3 cloves fresh garlic, crushed
    Salt and pepper, to taste
    Olive oil
    1 or 2 (depending on size yellow peppers, cut into thin strips
    1 small jar marinated artichoke hearts, quartered
    1 c. pitted ka...

  • Grilled Portobello Arugula Salad Burger

    Serves 4

    Preheat your grill to 425-450 degrees.

    2 T. soy sauce or tamari
    2 T. vegetarian worcestershire sauce
    4 good-sized portobello mushrooms, stems and gills removed (optional) washed, and dried well
    Vegetable or olive oil for brushing

    Blend the soy and Worcestershire...

  • Tuscan Grilled Panzanella Salad

    Serves 4

    ¼ c. olive oil, reserving about a tablespoon for brushing the bread
    2-3 T. red wine vinegar
    4 1/2” thick slices of rustic bread
    1 clove of garlic, cut in half down the middle
    4 Roma tomatoes, cored and diced
    ½ of a red onion, sliced thin
    Generous handful of fresh b...

  • Crispy Seared Tofu

    Serves 2-4

    1 15 ounce package of extra firm tofu
    Cornstarch for dredging
    Kosher salt

    Drain the tofu blot dry. Cut into 1/4 inch slices and blot one more time to ensure it's fairly dry!

    Heat the oil in a non stick or cast iron skillet. While the pan heats take the tofu sprinkle each sli...

  • Savory Cashew Cream Spread

    Makes about 1 cup

    1-2 cloves garlic, coarsely chopped
    1/3 cup cashew nut butter
    2 tablespoons white or red miso
    2 teaspoons olive oil

    To prepare:
    In a food processor or blender, add the nut butter, miso and garlic. Add water, a tablespoon at a time, the olive oil, a...

  • Loaded Breakfast Mmuffin

    Loaded Breakfast Mmuffin
    (Serves 1-6)

    1 package of firm or extra firm tofu, drained, rinsed and gently dried
    Vegetable oil spray
    Black salt** (Kala Namak)
    6 Vegan sausage patties (optional)
    4-6 slices vegan cheese (optional)
    6 whole grain English muffins, sliced and toasted

  • Luscious Coconut Whipped Cream

    Coconut Whipped Cream
    (makes 1 1/2-2 cups)

    1 (14 ounce) can full-fat coconut milk, refrigerated for 24 hours
    2-3 tablespoons powdered sugar, sifted (add more to taste)
    ½ -1 teaspoon vanilla extract


    Place your coconut milk in the fridge overnight (*see tips ...

  • Silky Smooth Pumpkin Mousse

    Silky Smooth Pumpkin Mousse

    (serves 4-6)

    1-15ounce can organic pumpkin
    1-15 ounce package silken or firm tofu
    2/3-1 cup brown sugar
    1 teaspoon cinnamon
    ½ teaspoon ginger
    1/8 teaspoon ground nutmeg
    1/8 teaspoon ground cloves
    ½ teaspoon pure vanilla extract
    pinch of fine salt

    Add ...

  • Tofu Phish Filet

    Serves 2-4

    12 oz. firm tofu, frozen and defrosted, water gently squeezed out, sliced into ½ inch slices or sticks

    1/4 c.. plain bread crumbs3

    3/4 c. Japanese Panko crumbs

    1-2 T. flour

    2 t. toasted Nori seaweed powder or flakes (more for seasoning)

    1 T. Old Bay (mo...

  • VegEZ Pantry list.pdf

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