Serving Size: 4

Ingredients:

• 16 ounces dry wholewheat spaghetti
• 1/2 head of cauliflower, cut in small florets
• 4 tablespoons olive oil (separated)
• 1 tablespoon vegan margarine
• 3-4 cloves garlic, minced
• salt and pepper
• 1 teaspoon sambal ulek (optional)
• 10 ounces smoked tofu pieces of choice
• 1/4 cup white wine (optional but nice)
• handfull parsley, chopped
• vegan cheese to grate on top
• few red pepper flakes as garnish and flavor

Directions:

1. Preheat the oven to 400 F / 204 C.
2. Cut the cauliflower in small florets.
3. Place in a oven-proof baking dish.
4. Drizzle 2 tablespoons of olive oil over and toss to mix.
5. Place the cauliflower in the oven to roast for 30 minutes or until lightly browned.
6. While the cauliflower is roasting.
7. Melt the vegan margarine and the other 2 tablespoons of olive oil in a small saucepan.
8. Add the minced garlic and keep the temperature low.
9. If using the sambal, add it and and a bit of salt and pepper.
10. Add the smoked tofu pieces. and mix well.
11. Add 1/2 the chopped parsley and mix.
12. Add the 1/4 cup of white wine and mix to make a light sauce.
13. Keep the heat on warm.
14. Bring a pot of lightly salted water to boil and cook the spaghetti.
15. When the spaghetti is cooked al dente, drain in a colander and return the spaghetti to the pot.
16. As the cauliflower is done, remove from the oven.
17. At this point you can prepare the meal, as you wish to present it.
18. You can toss all together in a big pot. Then place it in a large serving bowl and grate the vegan cheese on top add the parsley and chili flakes.
19. Or, you can serve the spaghetti as individual servings, with a portion of the garlicky smoked tofu drizzled on top, then the roasted cauliflower and garnished as above with the chopped parsley grated vegan cheese and red pepper flakes.

This is a wonderful combination of sweet dates with salty olives and pungent rosemary brought to the lovely nutty flavor roasted cauliflower. What a dream. It was very easy to make this a vegan recipe by using vegan margarine instead of butter. This recipe would be a pleasing side dish for any meal, and especially at holiday times.

Serving Size: 4

Ingredients:

• 1 & 1/2 cups rice
• 3 cups water
• pinch salt
• 1 block tofu (about 13-16 ounces)
• 2 tablespoons oil to fry the tofu
• 1 medium cauliflower
• 1 leek
• 1 red chili pepper
• 1 & 1/2 cups sweet chili sauce
• 2 tablespoons soy sauce or tamari

Directions:

1. Bring the lightly salted water to a boil, and cook the rice until soft (about 20 minutes)
2. Break or cut the cauliflower into bite sized florets.
3. Place in a steamer and steam until al dente about 5 minutes, depending on the size of the florets.
4. Cut the tofu into small cubes.
5. Heat the oil in a large frying pan and fry the tofu until brown on each side.
6. Slice the chili pepper and remove the stem and seeds and inner ribs.
7. Slice the chili pepper into matchstick sized pieces.
8. Slice the leek and separate into rounds.
9. When the tofu is cooked, remove from the frying pan, and drain on a paper towel.
10. Place the leek rings in the oil and lightly cook.
11. Mix the sweet chili sauce with the sou sauce or tamari.
12. When the leeks have become soft, add the chili pepper pieces, the cauliflower and the sweet chili sauce.
13. Add the tofu pieces and mix all evenly to warm.
14. Season with salt and pepper as desired.
15. Serve the sweet spicy cauliflower with the rice.
16. We garnished the meal with a few chopped chives.

Ingredients:

• 1 large leek, trimmed, cleaned and sliced in ringlets
• 1/2 yellow bell pepper, cut in small pieces
• 1/2 head cauliflower, cut in florets
• 2-1/2 cups vegetable bouillon
• 2 tablespoons vegetable oil
• 1 cup Arborio rice
• 1/4 cup nutritional yeast
• fresh oregano and thyme leaves or other herbs
• salt & pepper to taste
• 1/4 red bell pepper as garnish, cut in small pieces

Directions:

1. Bring water to a boil.
2. Cut the cauliflower into florets and drop into the water for 5-8 minutes then drain. Alternatively you could steam the cauliflower until al dente.
3. Cut leek into rings.
4. Cut the 1/2 yellow bell pepper in small pieces.
5. Meanwhile, in a small pot, bring the vegetable bouillon to a boil; adjust heat to maintain slow simmer.
6. Heat the oil in a large frying pan.
7. Add in the yellow bell pepper pieces and the leek and and saute until they begin to soften.
8. Stir in rice, turning several times to coat with oil.
9. Stirring nearly continuously, add the vegetable stock a half cup at a time, adding more only when what’s been added is incorporated.
10. When the mixture is done when the rice is tender and creamy looking, add in the cauliflower.
11. Stir in the nutritional, oregano, thyme and season to taste.
12. Lightly saute the red bell pepper pieces in a small frying pan. Use the red bell pepper as garnish sprinkled on top of the risotto.
13. Serve immediately.

Serving Size: 4

Ingredients:

for the vegetables:

• 3 medium carrots
• 3 medium red skinned potatoes
• 1/2 small cauliflower
• 2 parsnips
• 1/4 pumpkin or butternut squash
• olive oil for baking

for the vegan creamed spinach:

• 1 & 1/2 lb. fresh spinach (or 1 package frozen)
• 1 tablespoon oil
• 1 small onion
• 1 clove garlic
• 2-3 tablespoons soy yogurt
• pinch salt and pepper
• pinch of nutmeg (optional but very nice)
• 2-3 tablespoons dried bread crumbs to thicken

for the English piccalilli:

• 1 jar English piccalilli

Directions:

1. Peel the carrots and slice as you wish to present them.
2. Scrub the red skinned potatoes well and slice in thick rounds.
3. Break the cauliflower into smaller florets.
4. Peel and slice the parsnips as desired.
5. Peel and slice the pumpkin into similar sized shapes as the parsnips and carrots.
6. Place all in a baking dish and drizzle the oil over the vegetables.
7. Sprinkle with a bit of salt and bake in a preheated 450 F /  232 C oven for 25-35 minutes.
8. After about 15-20 minutes of baking, take baking dish out of the oven and turn the vegetables so that they cook evenly. Check for doneness with a fork. Return for another 10 minutes or as needed.
9. While the vegetables are baking, make the spinach sauce.
10. Clean the spinach and roughly chop.
11. Chop the onion and mince the garlic.
12. Heat the oil in a large frying pan.
13. Add the onions and saute.
14. When the onions begin to soften, add the garlic and then the spinach.
15. Stir well while the spinach is wilting.
16. Cook only until the spinach has wilted.
17. Remove from the heat and place in a large blow.
18. Depending on the amount of moisture, you may want to squeeze some of the liquid off.
19. Using a knife and fork, we further chopped the spinach. We did not want to puree the mass, only have a finely chopped spinach.
20. Add the soy yogurt, salt and pepper and nutmeg if using.
21. Stir to blend.
22. The mixture will be rather liquid, so you will want to add some dried bread crumbs to make it a thicker sort of dip or sauce. Start by adding 2 tablespoons of dried breadcrumbs. Add more if you wish it to be thicker.
23. When the vegetables are roasted, remove from the oven and allow to slightly cool.
24. Serve the roasted vegetables on a plate with both sauces.

Note:

We would suggest you buy a nice jar of piccalilli. All of the various brands here are vegan. If you want to make your own, our favorite piccalilli recipe (without the honey) is from Hugh Fearnley-Whittingstall and just like other pickle recipes it takes about 6 weeks to season properly.

This salad is delicious, lightly crunchy, and slightly sweet, with mild curry. I did not use the rice wine vinegar recommended in the recipe, rather I used white balsamic vinegar. And instead of sugar, I used a nice elderflower syrup which is sweet. One could also substitute dried cranberries for the currents and use the recipe for the holidays. Not matter when you make it, it is very tasty.

Another really good vegan cookbook is The Best of Vegan Cooking by Priscilla Feral and Friends of Animals with 84 extraordinary recipes, representing cuisines from around the planet, feature flavor-filled dishes both original and from the world s great chefs. It might be handy to keep these two vegan cookbooks in mind as nice presets for vegan friends and family, or even to inspire non-vegans during World Go Vegan Week.

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Serving Size: 4

Ingredients:

• 1 tablespoon olive oil
• 1 sweet onion, chopped
• 4 cups vegetable bouillon
• 1 small head cauliflower, cut into florets
• 2 fresh yellow bell peppers, de-seeded and chopped
• 2 medium potatoes, peeled and chopped
• 1 bay leaf
• 1/4 cup soy cream or rice milk
• 1 tablespoon dried basil
• dash Tabasco
• pinch nutmeg
• salt and pepper to taste
• purple basil as garnish (optional)

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Directions:

1. Add the olive oil to a large saucepan or stockpot. Heat over medium heat.
2. Saute onion and yellow pepper until tender.
3. Stir in vegetable broth.
4. Increase heat to high and bring to a boil.
5. Add the cauliflower florets, chopped potato and bay leaf.
6. Stir in dried basil. Reduce heat to low and simmer 15 minutes.
7. Remove bay leaf.
8. Puree the soup. (I use an immersion blender).
9. Thin with soy cream or rice milk.
10. Add salt and pepper, Tabasco and nutmeg as desired.
11. Serve in individual bowls garnished optionally with fresh basil.

Notes:

adapted from http://www.cauliflowerrecipes.com/CauliflowerRecipes/CauliflowerAndRedPepperChowder.htm

It was very tasty indeed, and fun to make. As we were using cauliflower, we thought it would be appropriate to have the chocolate in the form of a butterfly although any form is fine, it’s about the combination. We hope you will try this and enjoy it.

This was a really great meal. It was easy to make vegan, just by using soy yogurt. It’s basically a korma curry which is very tasty, and we used home made rhubarb chutney. The recipe makes a lot so we will be enjoying a nice meal of left overs sometime this week.

Serving Size: 4

Ingredients:

• 1 pkg. smoked tofu pieces
• 1-2 handfuls pine nuts, toasted
• 2 tablespoons olive oil
• 1 med. head cauliflower chopped into small florets
• 1/2 teaspoon salt
• 3/4 cup vegetable bouillon
• 2 organic oranges, zest and juice
• 1/4 cup dried currants or raisins
• 2/3 cup couscous
• 4 or 5 scallions, white green parts

Directions:

1. Place the currents or raisins in a small bowl, and cover them with boiling water. Allow to soak so that they swell and soften.
2. Scrape the zest from the outside of 2 organic oranges, then squeeze the juice from the oranges.
3. Heat the oil in a large pot over medium heat.
4. Add the small cauliflower pieces and salt; cook, stirring, until softened.
5. Add vegetable bouillon, most of the orange zest and all of the juice; bring to a boil over high heat.
6. When the cauliflower has become soft, stir in couscous and tofu pieces.
7. Remove from heat and let stand, covered, until the liquid is absorbed, about 5 minutes.
8. Fluff with a fork and add most of the toasted pine nuts and the scallion slices. Reserve a few as garnish.
9. Serve in a large bowl or as individual servings.
10. Garnish with toasted pine nuts, scallions and orange zest.

Notes:

adapted http://www.eatingwell.com/(…)