Serving Size: 4

Ingredients:

• 2 tablespoons oil
• 2 shallots, chopped
• 1 medium celerac (celery root), about 1 pound
• 1 can artichoke hearts, drained and quartered
• 2-3 cups vegetable stock
• 1/2 – 1 cup soy yogurt of soy cream
• salt and white pepper to taste
• vegan sweet spicy nuts as garnish or spicy vegan croutons

Directions:

1. Peel the celerac and cut into chunks.
2. Peel the shallots and chop
3. Heat the oil in a soup pot.
4. Add the shallots and saute unitl soft.
5. Add the celeriac chunks and continue cooking, stirring to mix.
6. Add the vegetable stock, place a lid on the pot and cook until the celeriac chunks are soft.
7. Drain the artichoke hearts, quarter them and add to the cooking celeriac.
8. Puree the soup. (I use an immersion blender.)
9. Add the soy yogurt or soy cream.
10. Season the soup to taste with salt and pepper.
11. Serve the soup garnished with vegan sweet spicy nuts or spicy vegan croutons.

Serving Size: 4

Ingredients:

• 1 medium carrot, peeled and chopped
• 1 small red bell pepper, deseeded and chopped
• 2 spring onions sliced
• 1 tablespoon vegan margarine
• 1 cup prepared vegan cream sauce*
• 8 ounces artichoke hearts, halved or quartered
• 1 cup frozen peas, thawed
• 1 package spicy tofu pieces (about 1 & 1/2 cups or 10 ounces)
• 1 & 1/2 cups long grain rice or black and white mixture (white and wild rice)
• 1/2 cup soy cheese, grated
• 1/2 cup soy milk or other no-dairy milk
• 1 teaspoon thyme
• vegan Parmesan, soy cheese or dried bread crumbs as topping

for the vegan cream sauce:

• 1 cup soy cream or soy milk or soy yogurt
• 2 tablespoons vegetable bouillon powder
• 2 teaspoons cornstarch
• 1 teaspoon soy sauce (optional but gives a bit of color and flavor)

Directions:

to prepare the rice:

1. Cook the rice in 3 cups lightly salted water.
2. Cook until the water has been almost completely absorbed (10 inures or so).
3. Remove from the heat and put a lid on the rice to allow it to further swell.

to make the vegan cream sauce:

1. Place the soy cream or soy yogurt in a medium saucepan.
2. Add the corn starch and stir well to mix.
3. Add the vegetable bouillon powder and soy sauce if using.
4. Heat the mixture until it becomes a nice thick sauce, stirring so that it does not scorch.
5. Remove from the heat.

to make the casserole:

1. In a large frying pan, melt the vegan margarine and saute the carrot, sweet bell pepper and green onion until the vegetables are al dente.
2. Remove from the heat.
3. Put the cooked rice in a large bowl.
4. Add the sauteed vegetables and then the prepared vegan cream sauce.
5. Add the artichoke, thawed peas, tofu, grated vegan cheese, thyme, and non-dairy milk.
6. Taste and season with salt and pepper if needed.
7. Gently mix and pour into an oiled baking dish, or individual casserole dishes.
8. Sprinkle with vegan Parmesan, grated soy cheese or dried bread crumbs.
9. Bake, covered in a 350 F / 177 C oven for 10 minutes, uncover then bake for about 5 more minutes or until the mixture is bubbly.
10. We dusted the top with a pinch of sweet paprika for color.
11. Let stand for 5-10 minutes before serving.

Serving Size: 4

Ingredients:

• 1 can artichoke hearts, drained, halved and quartered
• 1 cup pecans, toasted
• 1 cup large couscous (e.g. ptitim, also known as Israeli couscous or Jerusalem couscous)
• 2 & 1/2 cups water
• 1 vegetable bouillon cube
• 2 cups rucola or argula leaves, trimmed and hoped
• 2 pints cherry tomatoes, halved
• 2 shallots, thinly sliced
• simple herbed vinaigrette
• 2 tablespoons fine olive oil
• 3 tablespoons raspberry vinegar or other fine vinegar
• 1-2 teaspoons mixed Italian herbs

Directions:

1. Bring the water and vegetable bouillon cube to a boil.
2. Add the large couscous balls and cook.
3. Once the liquid has almost completely evaporated, put a lid on the pot and remove from the heat. Allow the couscous to absorb the rest of the liquid and cool.
4. Dry roast the pecans in a frying pan. Be careful to watch that they do not burn. Remove from the pan and set aside.
5. Slice the shallots and halve the cherry tomatoes.
6. Clean the rucola and chop roughly.
7. Slice the artichokes in quarters.
8. The cooled couscous may stick together, either separate with a fork, or place in a colander and rise under cool water. Shake dry.
9. Place the couscous in a large serving bowl.
10. Add the sliced shallots, chopped rucola and halved tomatoes.
11. Add the artichoke pieces.
12. Mix the herbed vinaigrette.
13. Pour over the salad and mix gently.
14. Sprinkle the pecans on top and lightly mix a few into the salad as well.
15. Enjoy the salad cold or at room temperature.

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 cup red rice
• 1 tablespoon oil
• 3 cups water and a bit of salt for the water
• 3 cups Romanesco broccoli florets
• 12 ounces tofu
• 1 tablespoon of oil for frying the tofu

for the sauce:

• 1/4 cup fine olive oil
• 3 tablespoons sunflower seeds
• 1 large clove garlic, sliced
• 1 lime juiced
• pinch sea salt
• 1/4 teaspoon vegetable bouillon powder
• 1-2 cups fresh coriander or cilantro, washed
• 1/4 teaspoon cayenne
• 2-3 tablespoons nutritional yeast

Directions:

Heat the oil in a large pot and add the red rice.
Cook the rice until it begins it becomes transparent, then add the water and salt.
Bring to a boil, then turn the heat down to a soft simmer.
It usually takes about 20-30 minutes to cook this rice so that it is soft.
After 20 minutes, check the rice, if it is soft, and most of the water cooked off, then remove it from the heat and place a lid on it to further absorb the rest of the water.
If the rice is still a bit hard and crunchy, add a bit more water and continue cooking until the rice is soft. Then remove from the heat and place a lid on it.

Meanwhile, dry the tofu with paper towels, and cut into small pieces.
Heat the oil and fry the tofu pieces a light golden brown on each side.
Remove from the oil and drain on paper towels.

At the same time:
Cut the Romanesco in florets and steam until al dente. About 8 minutes or so depending on the size of the florets. Check with a fork.

to make the sauce:
Put the olive oil in a blender.
Add the lime juice, garlic and sunflower seeds.
Pulse the blender to create a smooth pureed mixture.
When the mixture is blended.
Add the coriander or cilantro, the salt and vegetable bouillon and cayenne.
Pulse again to create a smooth mixture.
Add the nutritional yeast and blend again.
Season to taste.

to serve the meal:
Place a generous amount of red rice on individual plates.
Add some of the tofu pieces and some Romanesco florets.
Drizzle the sauce over the meal and possibly sprinkle a few sunflower seeds as garnish.

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.

Yield: 4 servings

Ingredients:

• 4 ounces spirali pasta
• 1 cup peas (fresh or frozen)
• 2-3 cups romanesco broccoli florets
• 1/2 cup fresh basil,chopped

for the sauce:

• 2 tablespoons miso
• 1/2 cup white wine
• 1/2 cup ground almonds
• pinch red pepper flakes (optional)
• 1-2 ounces soy cheese grated as garnish and handful toasted almonds

Directions:

1. Steam the romanesco florets al dente.
2. Cook the pasta according to the recommendations of the package.
3. Prepare the peas – frozen can be thawed with boiling water, fresh should be cooked al dente.

to prepare the sauce:

1. Place the miso in a small saucepan.
2. 
Add the white wine and stir to evenly dissolve the miso.
3. Add the ground almond and pepper flakes if using.
4. Lightly warm the sauce.
5. Season to taste as desired.
6. Toast the almonds in a dry frying pan.
7. Grate the soy cheese.

to prepare the meal:

1. When the pasta is coked, drain off the water and return to the pot
2. Add 13/4 of the miso sauce and mix well.
3. Add 3/4 of the chopped basil, the peas and mix.
4. Add the romanesco and lightly mix in.
5. Serve the meal in a large serving bow, or on individual serving plates.
6. Garnish with a few more basil leaves, some toasted almonds, and the grated soy cheese.
7. The rest of the miso dressing can be served in a bowl for people to help themselves I they want more.

Yield: 12 bites

Ingredients:

• 12 small pastry (pie) bites formed as shells
• 1/4 cup fig jam
• 3-4 artichoke hearts, sliced
• 1 ounce soy cheddar sliced in small pieces
• greens as garnish, we used lemon verbena

Directions:

1. We used pre-made vegan pastry shells. However they can also be made from vegan pie dough and baked ahead of time.
2. Slice the artichoke hearts in thirds or quarters.
3. Slice the vegan cheese in small pieces.
4. Place a small portion (1/2 teaspoon) of fig jam in the bottom of each shell.
5. Put a piece of the artichokes on each shell.
6. Top with a small piece of soy cheese on each shell and garish with a small leaf.
7. Serve on a tray or individual plates.

Yield: 2 pizzas

Ingredients:

for the pizza dough:

• 3 cups flour
• 1 pkg. yeast
• 1 tablespoon olive oil
• pinch salt
• 1 teaspoon sugar
• 1 cup warm water
• 1 tsp. baking powder (optionally)

for the tomato sauce:

• 1 can tomato paste
• pinch salt
• pinch Italian herbs

toppings:

• 1 eggplant sliced
• 1 zucchini, sliced
• 1 ripe tomato sliced
• 1 bell pepper, sliced
• 2-3 artichokes, sliced
• 1 onion sliced in rings
• 2-3 large mushrooms, sliced
• some green olives
• vegan cheese, grated
• pinch Italian herbs

Directions:

to make the dough:

1. Make the pizza dough at least 2 hours ahead of time.
2. Place the flour in a large bowl, add the salt and whisk it around.
3. Add the sugar to the warm water, then the yeast.
4. Allow the yeast to begin to bubble (only takes a minute).
5. Using a mixer, mix the yeast and olive oil with the flour.
6. Mix until you have a smooth ball of dough.
7. Place the dough in a lightly oiled bowl and put in a warm place to rise.
8. It will take 45 minutes to an hour depending on the temperature.

to make the sauce and prepare the toppings:

1. While the dough is rising, make the sauce by blending the ingredients together.
2. Slice and optionally grill the vegetables.
3. You could roast them in the oven, thus pre-heating the oven for the pizzas, or leave them raw and they are crunchy.
4. We chose to lightly grill them.

to make the pizza:

1. This recipe makes 2 think crispy pizzas. If you want a bit more bready, add 1 teaspoon of baking powder as you roll out the dough to form the pizzas.
2. Roll out the pizza dough and prepare the pizza pan with spraying oil.
3. Lay the dough on the pizza pan.
4. Spread the tomato sauce, and grate the cheese.
5. Top with the grilled vegetables, sprinkle some Italian herbs and bake in the oven for 18-30 minutes.