Serving Size: 4

Ingredients:

for the red cabbage:

• 1 small head red cabbage approx. 1 pound, finely shredded
• 2 ripe pears, pealed and cut into chunks
• 1 small knob fresh ginger
• 1 & 1/2 cups vegetable bouillon
• 3 tablespoons balsamic vinegar
• 1/4 cup walnuts, chopped

for the tempeh Schnitzels:

• 1 block tempeh, about 1 pound, sliced in 1/4 inch slices
• 1/4 cup flour mixed with water
• 3/4 cup fine dried breadcrumbs
• pinch salt and pepper
• pinch of Italian seasonings
• pinch of taco seasonings (optional)
• oil for frying
• lemon wedges

Directions:

to make the cabbage:

1. Finely shred the red cabbage.
2. Peel and cut the pears.
3. Peel and mince or grate the ginger.
4. Make the vegetable bouillon using boiling water and 1 vegetable bouillon cube.
5. Place the red cabbage, pears, balsamic vinegar and vegetable bouillon in the pot.
6. Bring to a boil, then reduce to a simmer.
7. Stir from time to time.
8. Cook until the red cabbage is tender – 30 to 40 minutes.

to make the tempeh Schnitzel:

1. Cut the tempeh into a block and then slice into approximately 1/4 inch thick “fillet”.
2. Using a shallow plate, mix the flour with water to make a thin batter.
3. In a second deeper plate, mix the dried breadcrumbs with the seasonings.
4. Dredge each tempeh fillet in the flour and water mixture to coat both sides evenly.
5. Next, dredge the same tempeh through the breadcrumb mixture to evenly coat the tempeh in breadcrumbs.
6. Do the same for each tempeh fillet.
7. Heat the oil in a large frying pan.
8. Fry the tempeh fillets – schnitzels until golden brown on each side.
9. Serve the tempeh schnitzel garnished with a lemon wedge (to juice over the schnitzel while eating) and with red cabbage on the side. We enjoyed these with boiled new potatoes.

Serving Size: 4

Ingredients:

• 1 &3/4 lb. potatoes, peeled and chopped in bite sized pieces
• 1 lb. fresh chanterelle mushrooms, cleaned
• 1 leek
• 3 tablespoons oil
• 3 cups water
• 2 vegetable bouillon cubes
• 2 tablespoons fresh dill chopped
• 1 tablespoon fresh parsley, chopped
• salt and freshly milled pepper to taste

Directions:

1. Slice the white part of the leek lengthwise in half, then cut bite-sized pieces from the 2 halves.
2. Warm the oil in a large pot.
3. Add the leeks and begin to cook to soften.
4. Peel the potatoes and cut into bite sized pieces.
5. Add the potatoes to the leeks.
6. Add the water and bouillon cubes
7. Cook until the potatoes are soft.
8. Meanwhile, clean the mushrooms well.
9. Add the mushrooms, dill and parsley to the soup
10. Season to taste with salt and freshly milled pepper.
11. Serve with full grain bread or rolls.

Serving Size: 4

Ingredients:

• 6-8 med large red skinned potatoes
• 4 large apples of choice (best is somewhat tart and baking)
• 3 large red onions
• 3 tablespoons oil or vegan margarine
• 2 tablespoons thyme
• 2/3 cup white wine
• 1/2 cup soy cream
• 1 tablespoon corn starch
• salt and pepper

Directions:

1. Preheat the oven to 400 F / 204 C.
2. Oil an oven-proof casserole dish, or 4 individual baking dishes
3. Slice the onions in fine rings
4. Heat the oil or vegan margarine in a large frying pan.
5. Saute the onions until the begin to become glassy and soft.
6. Thinly slice the potatoes, add to the onions and add the thyme, mix well.
7. When the potatoes begin to soften, add the white wine.
8. Core the apples and slice thinly.
9. Add to the cooking potatoes and season lightly with salt and pepper.
10. Mix the soy cream with the cornstarch and add to the mixture in the frying pan.
11. Remove from the heat and place in the casserole dish or individual baking dishes.
12. Place a lid or aluminum foil over the casserole dish and bake in the oven for 10 minutes or until the mixture begins to bubble and the potatoes become soft.
13. Remove the aluminum foil or lid to the baking dish for the last 5 minutes of cooking in order to lightly brown the top.
14. Allow the side dish to cool slightly before serving.

Serving Size: 4

Ingredients:

• 1 tablespoon oil
• 1 onion, chopped
• 4 yellow bell peppers, de-seeded and chopped
• 2 jalapenos, de-seeded and chopped
• 4 cups vegetable bouillon
• 1 large potato, peeled and chopped
• pinch of salt
• 2 tablespoons white balsamic vinegar
• 2 tablespoons cilantro or coriander, chopped

Directions:

1. Heat the oil in a large pot.
2. Add the chopped onion and yellow bell pepper pieces and begin to saute.
3. Ad the potato pieces and jalapeno pieces. Stir to mix well.
4. Add the vegetable bouillon. Bring to a boil, then turn down to a soft boil.
5. Cook until the vegetables are soft (about 20 minutes).
6. Add the vinegar and puree the soup (I used an immersion blender).
7. Season to taste.
8. Serve the soup with the chopped cilantro as garnish on top.

Yield: 4 servings

Ingredients:

• 2 lbs. potatoes (boiled)
• 4-5 stalks celery, chopped
• 1-2 onion, chopped
• salt & pepper
• pinch cayenne pepper
• 2 teaspoons celery seed
• 1/3 cup soyanaise
• 2 tablespoons vinegar

Directions:

1. Cook the potatoes, and peel them.
2. Place in a large bowl
3. Chop the celery in fine pieces and the onions also.
4. Add to the potatoes.
5. 
For the dressing:
6. Mix the soyanaise seasoned with salt, black pepper, cayenne pepper and celery seeds, thinned out with a bit of vinegar. 
This is where I make variations, sometimes I use malt vinegar, or balsamic or tarragon or other times the apple cider.
 I’ve also been successful making a vegan version using soya cream instead of the mayonnaise.
7. Pour the dressing over the potatoes and gently mix to evenly coat all the ingredients.
8. Chill until ready to serve.

Serving Size: 4

Ingredients:

• 1 lb. fava beans, out of the pods
• 1 lb. potatoes (ones that remain solid when cooked)
• 1 large onion, chopped
• 1 package (3/4 pound) smoked tofu wieners
• 1 tablespoon soy margarine
• 1/2 cup soy yogurt
• 2 teaspoons vegetable bouillon powder
• dash nutmeg
• splash of Tabasco (optional)
• few chopped chives as garnish

Directions:

1. Clean the potatoes and cook in boiling, lightly salted water.
2. When cooked, cut into bite sized pieces.
3. Blanch the fava beans and pop them out of the skins. Set them in a bowl to await use.
4. Slice the tofu wieners in small diagonal rounds.
5. Warm a large frying pan, and melt the soy margarine.
6. Saute the chopped onion, then add the sliced tofu wiener pieces.
7. Add the fava beans and cut potatoes and continue to saute on a low heat.
8. In a bowl, mix the soy yogurt, the vegetable bouillon powder, a dash of nutmeg and optionally some Tabasco as well. This will be a fairly thick mixture, if you wish it to be thinner add a bit of soy milk or water.
9. Pour the yogurt mixture over the fava beans, potatoes and sliced tofu wieners.
10. Mix well and season to taste with salt and pepper.
11. Serve warm garnished with a few chopped chives.

Serving Size: 4

Ingredients:

• 1 tablespoon olive oil
• 1 &1/2 lb. mushrooms (we used both white button and crimini) quartered
• 1 onion, minced
• 4 cups vegetable bouillon
• 3 tablespoons flour
• 2 tablespoons Hungarian paprika powder
• 2 tablespoons dill
• 1 cup plain soy milk
• 1 & 1/2 lb. red skinned potatoes, diced
• 3/4 teaspoon salt
• soy yogurt to dollop as garnish

Directions:

1. Heat the oil in a soup pot.
2. Add the mushrooms and onions and saute.
3. Add 3 cups of vegetable bouillon, the Hungarian paprika powder and the dill.
4. Add the diced potatoes and cook the soup at a simmer until the potatoes soften. (15 minutes)
5. When the potatoes are soft, mix the flour with the remaining vegetable bouillon and add to the soup to thicken the soup.
6. Add the soy milk and stir well to mix.
7. Season to taste with additional salt, dill and or paprika powder.
8. Serve the soup garnished with a dollop of soy yogurt and a bit of dill.

Yield: 6-8 puff pastry tarts

Ingredients:

• 6-8 frozen vegan puff pastry sheets, thawed
• 10-12 white asparagus spears, from jar
• 3 medium potatoes, sliced thinly

for the sauce:

• 1 cup plain soy yogurt
• 1/4 cup nutritional yeast
• 2-3 teaspoons sweet grainy mustard
• 2 teaspoons sesame oil
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder

for the top:

• olive oil for drizzling on top
• small bunch of fresh thyme, leaves only
• salt for sprinkling on top

Directions:

1. First make the sauce.
2. Place the soy yogurt in a small bowl.
3. Add the rest of the ingredients and season to taste with additional flavorings as you wish. We added a small splash of Tabasco.
4. Remove the puff pastry from the freezer and thaw.
5. Preheat the oven to whatever the directions on the puff pastry said. We used 425 F /218 C .
6. Open the jar of asparagus and remove the spears, cut each spear in 2 or 3 pieces depending on the size of the spear and the puff pastry.
7. Lay the thawed pastry sheets individually on a cookie sheet that has been prepared with baking parchment.
8. Using a fork prick small holes in the center area of each pastry sheet but leave a small rim around the edge unpricked (about 1/4 inch all around).
9. Spread 1 tablespoon of the sauce in the center of each puff pastry.
10. Spread the sauce evenly over the area, leaving the edge uncovered.
11. Lay 2-3 pieces of asparagus on the sauce of each pastry sheet.
12. Using small mandolin or very good knife, slice the potatoes in very thin slices.
13. Lay the potato slices on top of each pastry.
14. Sprinkle the top of the potato slices with a bit of salt, drizzle a small amount of olive oil on top and then the thyme.
15. Place in the preheated oven to bake for 18-20 minutes or until lightly golden brown.

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.

Serving Size: 2

Ingredients:

• 1 package frozen french fries
• 10 ounces /280 grams frozen spinach
• 1 cup vegan cheddar sauce

for the cheddar sauce:

• 4 tablespoons vegan margarine
• 1/4 cup flour
• 2 cups soy milk
• 1/2 teaspoon salt
• 1/2 cup nutritional yeast
• 1-3 tablespoons miso
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• splash lemon juice
• 1/4 teaspoon nutmeg
• 1/2 – 1 teaspoon grainy mustard
• splash Tabasco
• pinch sugar or agave

Directions:

to make the cheddar sauce:

1. Melt the margarine in a saucepan.
2. Add the flour and stir to mix.
3. Add the soy milk and stir to bed a thick sauce.
4. Add the salt, nutritional yeast, onion and garlic powders, stir well to mix.
5. Remove from the heat and add the miso, lemon juice and mustard.
6. Season to taste with a pinch of sugar and possibly some white pepper if desired.

for the spinach dip:

1. Thaw and drain the spinach and place in a bowl.
2. Add the cheddar sauce and puree to a smooth consistency.
3. Season to taste with additional salt, lemon juice or mustard.

Cook the french fries according to the instructions on the package.
We prefer oven baked.
Serve the fries with a small bowl of dip.