Zucchini Tostadas
This were very tasty and easy to make. The mushroom/onion saute in the middle was very nice.
Yield: 4
Ingredients:
1 zucchini, thinly sliced
1 onion, chopped
250 grams mushrooms, finely chopped
1 can small tomato paste
1/4 cup bell pepper, chopped
1/4 teaspoon salt
4 tostados
1 cup soy cheese, grated
1/2 cup plain soy yogurt
1 medium tomato, chopped
chili or taco seasonings
Directions:
Chop the onions and [...]
Jalapeño corn chowder
This is a very tasty corn chowder, the jalapenos give it zip, and the roasted red peppers give a sweetness.
Serving Size: 4
Ingredients:
3 cups corn
1&1/2 cups veggie bouillon
1 cup soy milk
1-2 jalapeno peppers, finely chopped
1/4 jar red sweet peppers, drained and chopped (1/4 cup)
1/2 cup crumbled soy cheese(optional)
cilantro cream as garnish (optional)
Cilantro cream garnish
1/2 cup cilantro [...]
Salad of pumpkin and chestnuts with soy cheese
This colorful salad is a nice light compliment to any vegan dinner.
Serving Size: 8
Ingredients:
1 pomegranate
300 grams pumpkin, sliced thinly and steamed
175 grams mixed salad greens
200 grams soy cheese, cut in small squares
200 grams chestnuts, ready to eat, from vacuum pack or canned, cut in halves and quarters
1 spring [...]
Farfalle with pumpkin sauce
This is delicious. Fennel is the secret that makes it so nice. I do hope you give it a try, it was really a hit this evening.
Serving Size: 4
Ingredients:
1 clove garlic, minced
1 onion, finely sliced
1 tablespoon fennel seeds
1 tablespoon soy margarine
250 grams pumpkin, cut in small pieces (or 1 [...]
Apple soy cream cheese spread
This is really great on whole wheat English muffins. It can also be a nice dip for fruits and vegetables and can be used as the basis for Apple Uncheesecake.
Serving Size: 8
Ingredients:
For the soy cream cheese:
1 cup tofu, crumbled in small pieces
3 tablespoons cashew butter (like peanut butter only cashews)
2 [...]
Vegan macaroni salad
Macaroni salad is so tasty for lunch, or an evening supper on a hot day.
Serving Size: 4
Ingredients:
2 cup cooked macaroni (1 c uncooked)
1 cup frozen peas, thawed
1/2 cup chopped celery
1/2 cup spicy tofu pieces, cut in small cubes
1/2 cup soy cheese, cut in small cubes
1/ s [...]
Eggplant gratin
An unusual but very elegant way to enjoy eggplant.
Serving Size: 4
Ingredients:
2 eggplants, sliced in rounds approximately 1/4 inch thick
3 tbs. oil
2 cups soy yogurt
2 tsp. vegetable bouillon powder
1 tbs. grainy mustard
1 tbs. paprika paste optionally tomato paste
1 tsp. Italian herbs
50 grams soy cheese, grated
Directions:
Slice [...]
Vegan garden dagwood wrap
What a yummy lunch this makes, filled with lots of tasty vegies.
Serving Size: 4
Ingredients:
1 avocado, diced
4 flour tortillas
12 sweet pickles, diced or sweet pickle chips
1 can artichoke hearts
4 ounces sun-dried tomatoes, cut in small pieces
4 ounces soy cheese grated
rucola leaves
for the dressing:
4 tbs. tomato ketchup
1 tbs. [...]
La vegan pizza del diavolo
Friday is our traditional pizza day. It started many years ago when we were living in Essen-Bergerhausen (Germany). Around the corner of our student appartment was a small Italian pizzaria owned by Francesco. He made some of the best pizza we’ve ever eaten and his pizza Diavolo has been our favorite for many years. After [...]
Potato, Sauerkraut and Soy Cheese Casserole
Recipe updated on 2006-12-06
Ingredients:
500 grams sauerkraut, drained
1 apple, peeled and cut into pieces
600 grams potatoes, cooked and grated or frozen
100 grams sundried tomatoes, cut in small pieces
150 grams soy cheese, grated
100 ml. soy cream or milk
1 tsp, cornstarch
Directions:
Goodness, all the kinds of sauerkraut! If you are in Europe, often you are able to get sauerkraut [...]
Zucchini ribbon salad with black olives and soy cheese
We have a vegetable garden and as most people, enjoy the multitude of zucchinis that the plant offers. In fact by the middle of the summer I am usually searching for new and interesting zucchini recipes. I came across this one a while ago and it only required a few changes to make it [...]
