Pasta Gratin with Spicy Tofu Pieces and Zucchini
This is a very, quick and easy recipe to make. It’s very filling, and could also be taken to a pot-luck supper. Serving Size: 4 Ingredients: 8 ounces dried pasta- bow-ties, spirals etc. 6-8 ounces prepared spicy tofu pieces 1 & 1/2 cups plain soy yogurt 2 teaspoon mild grainy mustard 1 tablespoon vegetable bouillon [...]
Baja Tofu Tacos
These are our vegan version of ‘fish’ tacos, which we enjoyed last night. Yield: 8 tacos Ingredients: 1 16 ounce block tofu, sliced in long “finger/strips” 1/4 small red cabbage, thinly sliced or shredded (about 2 & 1/2 cups) 1 small red onion, finely sliced 1 jalapeño, de-seeded and 1/2 minced (more if you want [...]
Spinach, Bean And Spicy Tofu Soup
This is a very nice soup we enjoyed yesterday. It remains a cold spring so far, so a nice warm soup at lunchtime really “hits the spot”. Ingredients: 8 ounces prepared spicy tofu pieces 2 cloves garlic minced pinch red pepper flakes 4 cups vegetable bouillon 1 can (15 ounces) cannelloni beans, drained and rinsed [...]
Green Bean and Walnut Salad with Soy Cheese Pieces
This lovely salad has a really nice dressing to go along with it. The mixture of beans, walnuts, soy cheese and orange dressing was very tasty. Serving Size: 4 Ingredients: 1 & 1/2 lb. green beans, trimmed 1 cup chopped walnuts, toasted 1 red onion, chopped 1 cup soy cheese, grated, cubed or crumbled 2 [...]
Baguettes with Avocado Kiwi Salsa and Spicy Tofu Pieces
This is a delicious lunch or appetizer that we enjoyed today. The combination of kiwi with the avocado is really lovely. Yield: 8 open faced sandwiches Ingredients: 4 individual ciabatta baguettes or rolls 4 ounces tofu, cut in small pieces sautéed with spices 2 ripe avocados, peeled and cut into small pieces 1 small onion, [...]
Winter Stir Fry with Cabbage and Brussels Sprouts
We really enjoyed this meal on a white winter’s night. It was very filling, yet not heavy. Serving Size: 4 Ingredients: 1 & 1/2 cups whole grain rice, uncooked 12 pounces Brussels sprouts 1 tablespoon cooking oil 1 tablespoon sambal ulek 2 teaspoons sesame oil 12 ounces cabbage, finely shredded 10 ounces spicy tofu pieces [...]
Rutabaga Mango Salad
This is a lovely and healthy winter salad. The flavor of the mango blends well with the rutabaga and both are ripe at the same time. We really enjoyed this salad. Serving Size: 4 Ingredients: 14 ounces rutabaga 4 spring onions 1 ripe mango 1/4-1/2 cup soy cheese 1/4 cup pine nuts, sunflower seeds or [...]
TVP Lettuce Wraps
With the holiday season behind us now, having enjoyed many nice meals and baked goods, we are looking forward to lighter meals. Lettuce wraps are a great way to cut back on breads, yet still have a filling and satisfying meal. Yield: 6 wraps Ingredients: 6 large lettuce leaves 1 cup TVP (textured vegetable protein) [...]
Gnocchi with Brussels Sprouts and Vegan Hot Dog Pieces
This is a great way to enjoy Brussels sprouts as a main meal. The combination with the tofu hot dogs and gnocchi was great. It was is very tasty meal. Serving Size: 4 Ingredients: 1 16 ounce package gnocchi 2 tablespoons vegan margarine 1 8 ounce package tofu hot dogs or wursts 12 ounces Brussels [...]
Fennel, Pear and Walnut Salad with Soy Cheese
Pears and fennel are a lovely combination together. We enjoyed this light, crispy salad this evening. It was especially nice with the soy cheese, and the ground fennel seeds in the dressing. Serving Size: 4 Ingredients: 1 fennel bulb, thinly sliced or shaved 2 pears, thinly sliced or shaved 1/3 cup walnuts, chopped and toasted [...]
Review: Mushroom Goulash
We found this tasty simple recipe at the Pennsylvania Farm Bureau website. It was very good. To make it a vegan recipe, we merely used egg-free noodles and replaced the sour cream with soy yogurt. The mushroom goulash recipe was vegan already. We did not have dill at the time, so we used chives as [...]
Comforting Celeriac Soup
This is a comfort food at it’s best. A thick porridge type of soup, which is mild in flavor, yet warming and filling. Serving Size: 4 Ingredients: 2 tablespoons vegan margarine 1 celeriac, peeled and chopped 1 large leek, white parts, sliced 1 medium white onion, chopped 1 medium large potato, peeled and chopped 2 [...]
Tempeh Stew with Garlic Mashed Potatoes
With the beginning of fall and cooler temperatures, we begin to look forward to warming comfort foods. This tempeh stew tasted very good o a rainy day. Serving Size: 4 Ingredients: 1 lb. mixed vegetables, peeled and cut into cubes (carrots, parsnips, 1/4 celery root, onion, peas) 1/2 cup water 1 pound/package tempeh, cut into [...]
Best of Fall Salad
We have recently discovered how nice black skinned radishes are. We are thrilled to be growing them as a fall crop in the garden. This salad is great. We really enjoyed it last night. Serving Size: 4 Ingredients: 2 large black radishes, peed and grated or shredded 2 large carrots, peeled and grated or shredded [...]
Beet and Pear Salad on Watercress
This was a lovely salad. Beets and pears go really nicely together and the poppyseed dressing is great. Serving Size: 4 Ingredients: for the salad: 2 large beets pinch of salt 2-3 ripe pears 1 ounce soy cheese for the poppyseed dressing: 3 tablespoons white wine, raspberry or white balsamic vinegar 2 tablespoons olive oil [...]
Mini Puff Pasty Bites with Vegan Cream Cheese and Blueberry Pear Marmelade
This tasty and easy to make treat was perfect for a mid-afternoon sack and would also make a nice appetizer. Yield: 12 mini bites Ingredients: 4 sheets frozen vegan puff pastry, thawed 1/2 cup vegan cream cheese 1 jar blueberry pear marmelade Mint leafes Directions: Pre-heat the ben to 425 F or whatever is [...]
Roasted Squash with Pear Salsa and Soy Cheese
We just harvested our first squash along with pears and used them in this very tasty recipe. We enjoyed it as part of our main meal, along with roasted potatoes and roasted green beans with walnuts. Serving Size: 4 Ingredients: for the roasted squash: 1 red kuri squash, sliced and de-seeded 2-3 tablespoons olive oil [...]
Fava Bean Salad with Black Olives, Tomatoes and Soy Cheese
This is a flavorful and healthy salad that we enjoyed this evening. Serving Size: 4 Ingredients: 16 ounces fava beans, blanched and skins removed 2 tablespoons olive oil 4-6 tomatoes, quartered 2 cloves garlic, minced 4-6 ounces soy cheese, cubed 3 tablespoons dill, chopped 12-36 seeded black olives (depending on size) salt and pepper to [...]
Vegan Blueberry Cheesecake
This is a delicious cheesecake. People would never guess it’s vegan. And, it did not have that “tofu” flavor or consistency. Yield: 10 inch cheesecake Ingredients: for the crust: 3 cups graham crushed crackers or vegan digestive biscuits 10 tablespoons vegan margarine 1/2 cup sugar 1/4 teaspoon salt for the cheesecake: 14 ounces tofu 12 [...]
Stuffed Round Yellow Zucchini with Red Bell Pepper Sauce
This our first year to grow round yellow zucchini. They are a delicious tender vegetable that are perfect for stuffing. There are many recipes to use as stuffing. We enjoyed this one last night, especially with the red bell pepper sauce. Serving Size: 2 Ingredients: 2 round zucchini ( 1 per person) 1 cup couscous [...]
Blueberry Soy Yogurt in Puff Pastry Cups
This is so simple, it hardly deserves a recipe, but it can be served in a lovely fashion. Yield: 4 Ingredients: 4 sheets puff pastry, thawed 1 pint blueberries 2 Tbs. sugar 1/4 cup water 1 tsp. cornstarch 2-3 cups plain soy yogurt 1 Tbs. powdered sugar splash lemon juice generous pinch cinnamon Directions: Preheat [...]
Review: Potato and Tempeh Curry
We made the vegan version of this delicious meal offered by Elizabeth of the Greens and Seeds blog. She was inspired by Heidi Swanson’s Tempeh Curry, We just harvested some of our potato crop this ear and have been looking forward to new recipes using the harvest. This was perfect. It’s a mild curry that [...]
Vegan Deli Slices, Peach and Soy Cheese Ciabatta
We we really enjoyed those sandwiches today. While peaches are in season, we wold suggest you give these yummy sandwiches a try as well. Yield: 4 sandwiches Ingredients: 4 ciabatta baguettes 12 slices vegan deli slices 2-3 tablespoons sweet grainy mustard 2 peaches, peeled and sliced 4 ounces soy cheese, thinly shaved Directions: Slice the [...]
Strawberry-balsamic Glazed Tempeh
This strawberry balsamic sauce was a lovely compliment to the tempeh. The meal tasted very nice with the sweet potatoes and peas. It was simple yet filling and full of flavor. Serving Size: 4 Yield: 1/4-1/2 cup strawberry balsamic sauce Ingredients: for the tempeh: 1 block (16 ounces) tempeh pinch of salt and pepper oil [...]
