Caesar Dressing Spicy Potato Fry Cheryl’s Cranberry-Jalapeño Appetizer Chicken-Free Gravy Cornbread Herbed Crostini with Roasted Garlic Savory Stuffing Apple and Cranberry Stuffed Acorn Squash Crispy Home Fries Creamy Cucumber Dip with Crispy Chips “Cheezy” Garbanzo Spread Moo-Free Cheese Sauce Mango & Black Bean Salsa “Cheezy” Potato Skins Bean Dip Delight Tuscan Panzanella Pumpkin Seeds Roasted Garlic Aioli Spicy Kick Kabobs  Baked Courgettes Colcannon Fried Plantains Cactus Salad Queso

 

Caesar Dressing

• 1/3 cup chopped almonds
• 4-5 cloves of peeled garlic
• 3/4 cup tofu (softest/silken)
• 1/4 cup olive oil
• 3-4 tablespoons fresh lemon juice (depending on size of lemon)
• 1 tablespoon plus
• 1 teaspoon of capers
• 4 teaspoons caper brine
• 1 teaspoon Dijon mustard
• 2-3 teaspoons of kosher salt (sea salt works best)

Grind the sliced almonds in a food processor until crumbled. Remove the ground almonds and set aside.

Put garlic, tofu, and oil in the food processor and blend until creamy. Add the lemon juice, capers, caper brine, Dijon mustard, and salt. Pulse until blended.

Add crumbled almonds back to food processor and blend entire mixture.

Spicy Potato Fry
Serves 4

• 3 cups white potatoes, peeled and cut into 1 inch cubes
• 1 cup onions, finely chopped
• ¼ tsp mustard seeds
• ¼ tsp turmeric powder
• 1 tsp Red Chili Powder
• Sprig of curry leaves (optional)
• Salt to taste
• 4 tbsp olive oil
  
  

Heat oil in a wide pan. When hot, add the mustard seeds and curry leaves, if using.

When the seeds sputter, add the onions and potatoes.

Cook slightly covered on a medium flame.  If covered completely, potatoes will get soggy and the dish will not turn out as required.

Cook until the potatoes are well cooked. Add chili powder and salt to taste.

Remove lid and fry the potatoes on low flame until they are well-browned on the outside.

*This recipe is courtesy of Paakam: Everyday Indian for a Vegetarian Lifestyle.

Cheryl’s Cranberry-Jalapeño Appetizer
Serves 6 to 8

• 1 bag fresh cranberries (remove the soft ones, wash and coarsely chop remainder in food processor)
  
• 4 green onions, chopped (about a 1/2 cup)
  
• 2 small jalapeño peppers (or 1 large), seeded and chopped (about 2 tablespoons)
  
• 1/2 cup sugar
  
• 1/4 cup fresh cilantro, minced
  
• 2 tablespoons fresh ginger, finely chopped or grated
  
• 2 tablespoons fresh lemon juice
• 8 ounces of vegan cream cheese (try Tofutti)
  
• Vegan crackers

Mix all ingredients together in a large bowl, and store in the fridge in an air tight container for at least 4 hours to allow flavors to mellow.

Scoop vegan cream onto a serving plate, and pour cranberry mixture on top. Serve with vegan crackers.

Chicken-Free Gravy
Makes 4 servings

• 3 tablespoons soy margarine
  
• 1 cup flour
  
• 1 cup nutritional yeast*
  
• 1 teaspoon poultry seasoning**
  
• 1 teaspoon onion salt
  
• dash of pepper
  
• 2 cups vegetarian broth or 1 vegetarian bouillon cube dissolved in 2 cups boiling water

Melt the soy margarine in a small saucepan over medium heat. Add the flour, nutritional yeast, and seasonings, stirring quickly with a whisk.

Add the broth, stirring until blended. Continue cooking and stirring for 5 minutes, or until thick.

* Nutritional yeast is an inactive yeast rich in vitamins and minerals, with a wonderful cheesy flavor that can be found in most natural foods grocery stores. It can be easily added to soups, stews, casseroles, or in place of cheese to make any dish creamier.

** Poultry seasoning—a mixture of sage, thyme, marjoram, and other herbs—can be found in nearly every grocery store.

 

Cornbread*
Serves 9

• 1-1/2 cups soymilk
  
• 1-1/2 tablespoons vinegar
  
• 1 cup cornmeal
  
• 1 cup unbleached flour
  
• 2 tablespoons sugar or other sweetener
  
• 1/2 teaspoon salt
  
• 1 teaspoon baking powder
  
• 1 teaspoon baking soda
• 2 tablespoons oil

Preheat oven to 425 degrees.

Combine the soymilk and vinegar and set aside.

Mix the cornmeal, unbleached flour, sugar, salt, baking powder, and baking soda in a large bowl. Add the soymilk mixture and the oil. Stir until just blended. Spread the batter evenly in an oil-sprayed 9x9-inch baking dish. Bake until the top is golden brown, 25-30 minutes. Serve hot.

* This recipe is courtesy of Compassionate Cooks

 

Herbed Crostini with Roasted Garlic
Serves 8

For the Herbed Crostini

• 1 loaf French or Italian bread
  
• 6 tablespoons olive oil
  
• dashes of oregano or basil
  

Preheat the oven to 350^oF.

Cut the bread into 32 slices. Place the bread slices on a baking sheet and brush each piece with olive oil. Sprinkle on oregano or basil. Bake for 10 to 12 minutes, until golden brown.

Serve immediately with Roasted Garlic.

For the Roasted Garlic

• 8 bulbs garlic
  
• 8 tablespoons olive oil

Preheat the oven to 350^oF.

Cut off the tops of the bulbs of garlic, exposing the tops of each clove. Drizzle each bulb with a tablespoon of olive oil. Wrap well in tinfoil.

Bake the wrapped garlic bulbs until soft, 50 to 60 minutes.

While warm, spread onto Herbed Crostini.

Savory Stuffing
Serves 6 to 8

• 1/4 cup vegetable oil
  
• 1/3 cup diced onion
  
• 1/2 cup chopped celery
  
• 4 cups soft bread cubes
  
• 1 cup chopped apple
  
• 1/3 cup raisins
  
• 1/4 cup cranberries
  
• 1 cup vegetable broth
  
• salt and pepper, to taste
  
• 1 teaspoon basil
  
• 1 teaspoon garlic powder
  
• 1 teaspoon oregano
  

Preheat the oven to 350^oF.

In a large skillet, heat the oil and then sauté the onion and celery until tender, about 5 to 7 minutes.

Pour the sautéed vegetables into a casserole dish. Add the remaining ingredients, bread cubes through seasonings. Toss well, making sure all of the bread cubes are soaked in the vegetable broth. Bake for 45 minutes.

Apple and Cranberry Stuffed Acorn Squash
Serves 3 to 4

• 1 acorn squash
  
• 2 apples, peeled and sliced
  
• 1/2 cup dried cranberries
  
• 1/4 cup brown sugar
  
• 1/4 cup pine nuts (optional)
  
• 1 tablespoon soy margarine
  
• 1 tablespoon nutmeg
  

Preheat the oven to 350^oF.

Slice the acorn squash in half and scrape out the seeds and the strings. Place both halves face down in a casserole pan filled with 1/2 inch of water. Bake in the oven for 10 to 15 minutes.

Put the peeled and sliced apples, dried cranberries, brown sugar, and pine nuts (if using) into a bowl and toss until well mixed.

Take the steamed acorn squash out of the oven. Empty the casserole pan of any water. Place the halves face up and fill with the apple mixture. Top with the soy margarine and nutmeg. Cover the pan loosely with tin foil and bake until the squash, apples, and cranberries are soft, about 30 minutes.

Crispy Home Fries
Serves 2 to 4

• 4 medium baking potatoes, thinly sliced
  
• 1 tablespoon garlic powder
  
• 1 teaspoon black pepper (or more to taste)
  
• 1 tablespoon paprika
  
• 1 tablespoon onion salt
  
• 1 tablespoon oregano
  
• 1 small onion, chopped (or more to taste)
  
• 1 small green bell pepper, chopped (optional)
  
• 1 small red bell pepper, chopped (optional)
  
• 1 cup thinly sliced mushrooms (optional)
  
• 2 tablespoons olive oil (or more if adding the optional vegetables)

Put the thinly sliced potatoes and the spices in a container with a tight-fitting lid. Shake for 30 seconds, until the potatoes are well coated. Set aside.

In a large frying pan, sauté the chopped onion, bell peppers, and mushrooms (if using) in olive oil until the onion is translucent and slightly browned, about 7 to 10 minutes.

Add the spiced potato slices to the sautéed onions (and other vegetables, if used) in the frying pan. Toss well. Let sit for 10-15 minutes, browning over medium-low heat. Do not stir. Flip over and let sit for another 10 minutes, or until both sides are crispy brown. Serve immediately.

Creamy Cucumber Dip with Crispy Chips
Serves 6

For the dip

• 2 small cucumbers
  
• 1 14-ounce package of tofu
  
• 3 1/2 tablespoons lemon juice
  
• 2 garlic cloves, peeled
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon coriander
  
• 1/4 teaspoon cumin
  
• pinch of cayenne
  
• 1/4 cup finely sliced red onion
  

Peel, seed, and grate the cucumbers, then let it sit for 10 minutes.

In a blender, combine the tofu, lemon juice, garlic, salt, coriander, cumin, and cayenne. Blend until completely smooth.

Squeeze the grated cucumber to remove any excess moisture and then place them in a serving bowl with the red onion. Stir in the tofu mixture. Chill 2 to 3 hours before serving.

For the chips

• 6 pieces pita bread
  
• 1 to 2 teaspoons olive oil
  
• dashes garlic powder, chili powder, paprika, and salt, to taste

Preheat the oven to 350^oF.

Brush the tops of the pita breads very lightly with olive oil. Sprinkle each pita with the seasonings. Cut each piece into 6 to 8 triangular wedges and place them in a single layer on baking trays or aluminum foil.

Bake the pita chips until they're very crispy, 20 to 25 minutes. Remove them from oven and cool on a rack.

“Cheezy” Garbanzo Spread
Makes about 2 cups

• 1 15-ounce can garbanzo beans (chickpeas)
  
• 1/2 cup roasted red peppers
  
• 3 tablespoons tahini (sesame seed butter)
  
• 3 tablespoons lemon juice
  

Drain the garbanzo beans, reserving the liquid, and place them in a food processor or blender with the remaining ingredients. Process until very smooth. If using a blender, occasionally stop to push down the bean mixtures with a rubber spatula. The mixture should be quite thick, but if blending is difficult, add a tablespoon or two of the reserved bean liquid.

Serve on crackers or bread, in casseroles, or as a delicious filling for quesadillas.

Moo-Free Cheese Sauce
Makes about 2 cups

• 2 tablespoons soy margarine
  
• 2 cups nutritional yeast
  
• 1 tablespoon garlic powder
  
• 1 teaspoon onion salt
  
• 1 teaspoon basil
  
• 1 teaspoon turmeric (optional)
  
• 1 teaspoon mustard
  
• 1/2 to 1 cup soy or rice milk
  

Melt the soy margarine in a pan. Once melted, add the remaining ingredients, whisking well. Add more non-dairy milk for desired consistency. Continue stirring until well blended. Delicious served over pasta or grilled vegetables.

 

Mango & Black Bean Salsa
Serves 4 to 8

• 1 15-ounce can black beans, rinsed and drained
• 1 7-ounce can whole kernel corn, drained
• 1 15-ounce can mango slices, cut into 3/4-inch cubes
• 1/4 cup finely chopped onion
• 1/4 cup coarsely chopped fresh cilantro
• 2 tablespoons lime juice
• 1 teaspoon garlic salt
• 1/4 teaspoon ground cumin

Combine all of the ingredients in a medium-sized bowl and lightly toss.

Serve with baked tortilla chips or as a delicious garnish on burritos.

 

“Cheezy” Potato Skins
Serves 4

• 4 large baking potatoes
• 1/2 small butternut squash, cubed
• 1/2 cup soy margarine
• spices, to taste

Preheat the oven to 450°F.

Place the potatoes in the oven and bake for 1 hour. (Note: Do not wrap the potatoes in foil.)

While the potatoes are baking, steam the butternut squash until tender and then scoop out of the rind into a large bowl.

Once the potatoes can be easily pierced with a fork, remove them from the oven and halve. Scoop out the potatoes from the skins, leaving about 1/4 inch attached, and put in the bowl with the squash. Add the soy margarine and any spices, such as black pepper, sea salt, garlic powder, or cumin. Mash until the consistency of lumpy mashed potatoes.

Place the skin halves onto a baking sheet and spoon the mixture into each skin. Bake in the oven for 10 minutes.

Serve as-is or with tofu sour cream or salsa.

 

Bean Dip Delight
Serves 4

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 1 hot pepper, diced
• 2 to 3 garlic cloves, peeled and crushed
• 1 24-ounce can kidney beans, saving liquid
• 5 to 6 ounces salsa

Heat the olive oil in a medium saucepan. Sauté the onion, hot pepper, and garlic until the onion is clear. Add the drained kidney beans and salsa, then cover and simmer for about 20 minutes, until the beans are soft.

Mash with a fork or potato masher. (The mixture should be fairly thick.) To thin, add tablespoons of the saved bean liquid until reaching the desired consistency.

 

Tuscan Panzanella
Serves 4 to 6

• 4 slices Italian bread
• olive oil cooking spray
• 1 cup basil leaves (preferably fresh)
• 1/2 cup thinly sliced red onion
• 1/4 cup pitted, halved black olives (optional)
• 2 pints cherry or grape tomatoes, halved
• 1 16-ounce can white beans
• 1 tablespoon water
• 1 tablespoon extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon bottled minced garlic
• 1/2 teaspoon freshly ground pepper

Preheat the oven to 350°F.

Trim the crusts from the bread slices. Cut the bread into 1-inch cubes and arrange in a single layer on a baking sheet. Lightly coat the bread cubes with cooking spray and bake until toasted, about 15 minutes.

Combine the basil, onion, olives (if using), tomatoes, and rinsed and drained beans in a large bowl. In a separate bowl, combine the remaining ingredients and stir with a whisk until mixed well. Pour over the tomato-bean mixture and lightly toss. Add the toasted bread cubes and toss well.

 

Pumpkin Seeds
Makes 2 to 4 servings

• seeds from 1 large pumpkin
• salt
• nutritional yeast flakes (optional)

Preheat the oven to 350°F.

Extract the seeds from the pumpkin. Separate and discard the pulp. Thoroughly wash the seeds in warm water.

Spread the seeds onto a cookie sheet and sprinkle with salt and nutritional yeast flakes. Bake for 20 minutes, checking them every 5 minutes to lightly toss and add more seasonings, if desired.

After 20 minutes, take out one seed and taste after it’s cooled. If the inside of the seed is dry, the pumpkin seeds are ready! Allow to cool and serve.

 

Roasted Garlic Aioli

• 1/2 cup vegan mayonnaise (we recommend Vegenaise or Nayonaise)
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 4-5 cloves roasted garlic
• 3 tablespoons chopped fresh chives (optional)

To roast garlic, start by cutting off the tops so the cloves are exposed. Drizzle with olive oil and bake at 400°F for 30-40 minutes or until soft. Once cooled, squeeze from the base to remove the roasted cloves.

In a small bowl, mix vegan mayonnaise, lemon juice, Dijon, and smashed roasted garlic cloves until fully combined. Sprinkle with chopped chives (optional). Place in the fridge until ready to use. If you choose to spread the aioli on a burger or sandwich, serve with a simple green salad or a side of Crispy Home Fries and enjoy!

 

Spicy Kick Kabobs 
Yields 8 kabobs

Marinade 

• 1/4 cup apricot or orange preserves
• 2 tbsp olive oil 
• 1 tsp turmeric
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp cocoa powder 
• 1 tsp red chili flakes or ancho pepper
• 1 tsp oregano
• 1/2 black pepper
• 1/2 tsp cumin 
• 1/4-1/2 tsp cayenne pepper

Skewer Options—mix, match, and pick your favorite! 

Bell peppers, button mushrooms, cherry tomatoes, onions, pineapple, zucchini, summer squash, eggplant, avocado, tofu (drained and pressed), or your favorite veggie meat—all cubed. 

1. Marinade your veggies for at least an hour before you plan on grilling. The longer you drain and press the tofu, the more flavor it will absorb. 
2. Skewer your veggies with some pre-soaked skewers, alternating as you like. 
3. Place on a hot grill. Turn about once every five minutes, brushing with extra marinade if it begins to look dry. 
4. Optional: serve with a side of soy-yogurt dip.

 

Baked Courgettes
Serves 4

• 4 small courgettes (zucchini) 
• 2 tbsp vegan cheddar cheese 
• 1 tbsp vegan butter such as Earth Balance
• Nutritional Yeast (optional)
• garlic powder (optional)
• salt and pepper

1. Preheat oven to 350°F. 
2. Slice the courgettes in half, lengthways, and place inside a baking dish, cut side up.
3. Rub a bit of vegan butter on the cut side of the courgette, and add a line of nutritional yeast to each piece. Sprinkle with cheese and dust with garlic powder, salt, and pepper.
4. Bake for 20 minutes or until tender and cheese is bubbly. Serve immediately.

 

Colcannon
Serves 2-3

• 1lb (about 3 large) golden potatoes, cubed
• 1 small bunch curly kale or cabbage, shredded
• soy or other non-dairy milk (optional)
• 2 tbsp vegan butter or olive oil 
• 1 medium onion, diced
• salt and black pepper 

1. Place potatoes in boiling water, and cook until they mash easily under a fork. Add a little non-dairy milk or cooking water if they appear dry.
2.  Heat some oil in a medium frying pan; add onions and cook for a minute. Add shredded kale and cover. Stir occasionally, for about 10 minutes or until soft.
3. Add the onions and kale to the mashed potatoes, and add salt and pepper to taste.
4. Heat remaining oil or vegan butter in the pan. When very hot, move the potato mixture to the pan and spread. Fry until brown then cut roughly into pieces and flip, cooking the other side.
5. Serve in bowls with dabs of vegan butter. 

 

Fried Plantains
Serves 4-6

• 4 green plantains
• 1/2 cup oil for frying
• Salt to taste

1. Slice plantains into 1" pieces and peel.
2. Fry slices over medium heat until they soften. Remove from oil and drain.
3. Using a tostonera or the bottom of a cup, mash each piece to about 1/4 inch thickness.
4. Dip each piece in warm salted water and fry again until crispy. Remove from oil and drain.
5. Salt to taste and serve plain or with salsa pico de gallo.

 

Cactus Salad
Serves 6-8

• 4 large nopales, julienned
• 1 small-medium jicama, julienned
• 1 pint cherry tomatoes, halved
• 1/2 medium red onion, sliced thin
• 1 fresh serrano chile, cored and minced
• 1 ripe but firm avocado, peeled and diced
• 1 bunch cilantro, chopped
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 2 tbsp cider vinegar
• 3 tbsp fresh lime juice
• Salt and pepper to taste

1. Place nopales in a large pot, cover with cold water and bring to a boil.
2. Boil for 5 minutes, drain, rinse well and repeat with fresh water.
3. Simmer until tender, 10 to 15 minutes total. Rinse well with cold water.
4. Whisk together the olive oil, garlic, vinegar, and lime juice, and season with salt and pepper.
5. Add the nopales, jicama, onion, tomatoes, serrano, and cilantro. Taste and adjust seasoning.
6. Marinade for at least 30 minutes for flavors to mingle. Just before serving, fold in the avocado.

 

Queso
Makes about 3 cups

• 1 cup soaked cashews
• 1 cup soymilk
• 1 cup coconut milk
• 3 tbsp cornstarch 
• 1 tbsp olive oil
• 1 red bell pepper, diced
• 1 jalapeno, seeded and diced
• 1/4 cup onion, diced
• 4 cloves garlic, minced
• 1 tsp chili powder
• 1 tsp smoked paprika
• 2 tsp salt
• 1 tsp chili flakes
• 1 tsp garlic powder
• 1 tsp cumin
• 2 tbsp lemon juice
• Dash of cayenne
• 1 vegetable bouillon cube

1. Sauté vegetables with spices in a medium sauce pan until soft and tender.
2. Blend the bouillon cube, cashews, milks, and cornstarch until completely smooth.
3. Add the cooked vegetables to the blender and process again until smooth.
4. Return all the contents to the sauce pan and cook until queso becomes thick.
5. Serve hot or chilled, as a topping for soups, nachos, or chili relleno, or in quesadillas.

 

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