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.

Ingredients:

• 1 cup strained soy yogurt from 1&1/2 cups regular soy yogurt
• 1 lime, zest and juice
• 2 tablespoons sugar
• 1 cup yellow plum compote or peach compote
• bit of granola
• slices of yellow plums and sprig of green (we used stevia, can be also mint or lemon verbena) as garnish

Directions:

For the yellow plum compote
we used Pascale Weeks’ Mirabelle (plum) Jam with vanilla and star anise recipe.

to make the lime soy yogurt:

1. Strain 1 & 1/2 cups of soy yogurt through a cheesecloth to remove the extra liquid.
2. Add the zest, juice and sugar and mix well.

to make the parfait:

1. Place a tablespoon or so of the plum compote in the bottom of a parfait glass.
2. Add a layer of granola.
3. Add 2-3 tablespoons of the lime yogurt.
4. Repeat the layers.
5. Top with a few slices of yellow plums and we added a bit of green using stevia leaves

Notes:

You can use any plum to make this tasty compote.

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.

Yield: 8 generous crespelle

Ingredients:

for the crespelle:

• 1 cup soy milk
• 1&1//3 cup water
• 1/2 cup vegan margarine, melted
• 2 cups flour
• 2 tablespoons egg replacement powder
• 1/2 teaspoon salt

for the filling:

• 5-6 cups fresh spinach, washed, trimmed and chopped
• 2 shallots, chopped
• 3/4 cup soy yogurt
• 3 teaspoons vegetable bouillon powder
• 3 tablespoons nutritional yeast
• 2 teaspoons mustard

for the sauce:

• 1 cup soy yogurt
• 2 teaspoons mustard
• 3 tablespoons nutritional yeast (more if desired)
• 2 teaspoons vegetable bouillon powder
• splash white wine for thinning
• baking oil to spray on the crepe pan

Directions:

for the filling:

1. Clean and trim the spinach and chop or julienne into strips.
2. I steamed the spinach as that way it retains more of the nutrients and takes less time and electricity.
3. When the spinach is wilted, squeeze off the water and place in a bowl.
4. In a second bowl, prepare the filling mixture.
5. When the spinach has cooled a bit, add to the mixture and stir to mix well.

for the crespelle:

1. Place all of the ingredients in a bowl and mix well.

for the sauce:

1. In a separate bowl, mix the sauce ingredients.
2. Season to taste with additional nutritional yeast salt and or white pepper.

to make the crespelle:

1. Heat a crepe pan or medium frying pan.
2. Spray with oil.
3. Pour a thin layer of batter over the bottom and allow to cook.
4. When the top is dry, flip to brown the other side.
5. When it has browned, turn out onto a plate and continue making crespelle.
6. While a crespelle is cooking, you can fill the previous one and roll it up.
7. Place a thin layer of the sauce on the bottom of an oven proof baking dish and lay the finished crespelle in the bottom.
8. Check on the crespelle that is cooking – flip it over.
9. Preheat the oven to a low temperature just to keep the crespelle warm.
10. Continue making and filling crespelle. Top the completed crespelle with sauce and place in the oven to warm.
11. Serve warmed and garnished with a few chives.

Notes:

The recipe can be halved for 2 people, making 4-5 generous crespelle.

Serving Size: 4

Ingredients:

• 1- 8 ounce can pineapple slices (reserve 1 ring as garnish)
• 1 cup soy yogurt
• 1 cup pineapple juice
• 1 cup blackcurrant juice or syrup
• 1 medium banana
• ice cubes (optional)
• mint leaves or lemon balm as optional garnish

Directions:

1. Place all ingredients in a blender and blend until smooth.
2. Pour into glasses and garnish with a piece of pineapple and a sprig of green.

Note:

We made our own blackcurrant syrup using fresh blackcurrants from our garden.
Inspired by http://recipes.sparkpeople.com/recipe-detail.asp?recipe=27590

Yield: 20 large ravioli

Ingredients:

for the ravioli dough:

• 1 cup semolina flour
• 2 teaspoons olive oil
• 1/2 cup water
• pinch salt

for the ricotta filling:

• 1 cup soy yogurt
• 1 cup tofu, crumbled
• pinch salt
• pinch nutmeg
• splash lemon juice
• 1 tablespoon nutritional yeast (optional)
• small handful of chopped fresh basil (optional)

for the asparagus walnut pesto:

• 1 lb. fresh green asparagus
• 1 cup walnuts
• 1 clove garlic
• 1 lime, zest and juice
• 1/2 ripe avocado
• dash cayenne pepper
• salt and pepper to taste

Directions:

to make the pasta dough:

1. Using a food processor, put the flour and salt in.
2. Add the olive oil and pulse the food processor until the mixture is small crumbs.
3. Slowly add the water and pulse until it forms a ball of dough.
4. Allow the dough to “rest” for 15 minutes or so before using.

to make the filling:

1. Put the soy yogurt in a medium sized bowl.
2. Add the crumbled tofu and spices.
3. Mix with a fork, allowing a roughly lumpy mixture. If your mixture is too runny, you can add a bit more nutritional yeast, or a few dry bread crumbs.
4. Season to taste.

to prepare the ravioli:

1. Pull a small handful of dough from the ball of dough and roll out on a lightly floured surface.
2. Lightly impress your ravioli form on the surface to indicate where to put the filling.
3. Roll out a second piece of dough to form the top.
4. Place a spoonful of filling in the center of each impression, then carefully lay the top sheet of dough on top.
5. Gently press around the mounds with your finger, then using your ravioli form, cut out the entire ravioli.
6. Lay on a lightly floured plate to dry, and wait or cooking. Continue making the ravioli until all the dough and filling has been used. I was able to make 20 large round ravioli from the recipe.

to make the pesto:

1. Clean the asparagus, and cut the hard woody end off.
2. Slice the asparagus in pieces and either steam or blanche al dente.
3. Reserve about 1/2 of the nicest, prettiest pieces of asparagus with tips to used whole I the pesto.
4. Place the rest of the asparagus pieces in a blender.
5. Add the avocado, lime juice, zest and garlic, and pulse to a smooth consistency.
6. Add the walnuts and once again pulse.
7. Add the salt, pepper and cayenne pepper. Season to your preference of taste.
8. When the pesto has been made, place it in a small saucepan.
9. Add most of the asparagus pieces, reserving a few as garnish.
10. Keep the pesto warm on a low heat.

to make the ravioli:

1. Bring a large pot of lightly salted water to boil.
2. Add 4 or 5 ravioli to the pot and cook until they float.
3. Remove with a slotted spoon and place in a bowl.
4. Cook the next batch of ravioli.
5. Serve the ravioli with the asparagus pesto and a few pieces of asparagus as garnish.

Yield: 1 cup

Ingredients:

• 1 cup plain soy yogurt
• 4 tablespoons fresh dill, chopped
• 2 tablespoons Dijon mustard
• 2 tablespoons maple syrup (or agave)
• 3 tablespoon white balsamic vinegar (or white wine vinegar)
• pinch salt
• 1/4 tablespoon freshly ground black pepper

Directions:

1. Place all the ingredients in a blender and pulse to blend.
2. If you want a more liquid sauce, add a bit of water.

Note:

For the mixed salad we used mixed greens, some corn, garbanzo beans, a few slices of red bell pepper, a few slices of fresh mushrooms, sliced artichokes and cherry tomatoes. Then we topped it off with this lovely dressing.

Serving Size: 2 – 4

Ingredients:

• 3 cups vanilla soy ice cream or vanilla soy yogurt
• 1 3/4 cups vanilla soy milk
• 1/2 – 1 teaspoon peppermint extract (depends upon the strength of the mint flavor)
• vanilla or sugar/agave (optional)
• green sugar decorations (optional)
• whippable soy topping (optional)

Directions:

1. Place the soy ice cream or soy yogurt in a blender.
2. Add the soy milk and pulse shortly to mix.
3. Add 1/2 teaspoon of peppermint extract.
4. Taste to evaluate flavor.
5. Add additional peppermint or possibly vanilla or sugar/agave as desired.
6. Garnish with whippable soy topping and green sugar decorations.

Serving Size: 4

Ingredients:

• 1 lb. broccoli
• 1 1/2 tablespoons olive oil
• 1/2 onion
• 1 celery stalk
• 1/4 cup sunflower kernels (plus extra for garnish)
• pinch of crushed red pepper flakes
• splash Tabasco
• 1 teaspoon lemon pepper seasoning
• salt
• 2 cups vegetable broth
• 1/2 cup plain soy yogurt

Directions:

1. Chop the onion and celery.
2. Cut the broccoli in small pieces leaving a few nice florets whole
3. Heat the oil in a large soup pot.
4. Add the onion and celery and begin to saute.
5. Add the broccoli pieces.
6. Stir to mix the flavors well.
7. Add the vegetable stock and red pepper flakes and bring the soup to a boil.
8. Once boiling, lower the heat and allow to cook for 5-8 minutes.
9. Add the sunflower seeds and continue cooking.
10. Remove a few broccoli florets from the soup to use as garnish.
11. When the broccoli has become softer but still retaining it’s bright green color, pure. I use an immersion blender. It will be a very thick.
12. Add the soy yogurt and blend again.
13. If you wish the soup to be thinner, add 1/2 cup of vegetable bouillon.
14. Season to taste with additional salt and lemon pepper and perhaps another dash of Tabasco.
15. Serve the soup garnished with a few broccoli florets and some sun flower seeds.

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.