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...

(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...

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...

(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...

(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...

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...

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 ...

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

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

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

Method...

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...

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

...

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...

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) ...

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...

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...

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...

Delicious on veggies, burgers & kabobs
Yield: about 2 cups
Ingredients:
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...

Ingredients:

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

Preparation:

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

Ingredients

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 ...

Serves 2-4

Ingredients
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...

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 ...

Serves 2

Ingredients:

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...

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...

Serves 6

Ingredients:
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...

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...

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...

Ingredients

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...

Serves 2-4

Preheat grill to 450

Ingredients:
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...

Serves 2 to 4
Ingredients:
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 ...

Makes 4 open-faced sandwiches

Ingredients:
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

...

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
...

Ingredients:
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 ...

Serves 4

Ingredients:
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...

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...

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...

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

Preparation:

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

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...

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.

R...

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...

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

Prehe...

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 ...

Makes about 2 cups

Ingredients:
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...

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...

Makes 4 individual pizzas

Ingredients:
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:
Pr...

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...

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...

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...

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...

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...

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 ...

Makes about 1 ½ cups

Ingredients:

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 ...

Serves 4

Ingredients:

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...

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...

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...

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 ...

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
...

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...

Ingredients:
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.
In...

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...

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...

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...

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 ...

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...

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, ...

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...

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 ...

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...

Ingredients

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...

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...

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...

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...

( 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...

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...

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...

Serves 4-6

Ingredients:

Dressing:
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

Topping:
3 T. vegetable oil
3 cloves garlic, chopped

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

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...

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...

Serves 6

Ingredients:
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...

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...

Serves 4

Ingredients:
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
...

Serves 4-6

Ingredients:
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...

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 ...

Serves 4

Ingredients:
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...

Serves 6-8

Ingredients

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...

Serves 6-10

Ingredients:
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...

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...

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...

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...

Serves 4

Ingredients:
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...

Serves 4

Ingredients:
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...

Serves 4

Preheat your grill to 425-450 degrees.

Ingredients:
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...

Serves 4

Ingredients:
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...

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...

Makes about 1 cup

Ingredients:
1-2 cloves garlic, coarsely chopped
1/3 cup cashew nut butter
2 tablespoons white or red miso
Water
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
(Serves 1-6)

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

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

Ingredients:
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

Directions:

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

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 ...

Serves 2-4

Ingredients:
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...