Serving Size: 4

Ingredients:

• 3-4 spring onions green parts only, chopped (chives)
• 1/4 – 1/2 cup walnuts, some chopped some whole
• 1 red onion, thinly sliced
• 1 clove garlic, minced
• 1 medium radicchio, sliced
• 4 tablespoons walnut or olive oil
• 1 cup risotto rice
• 6 – 8 ounces smoked tofu (180 grams)
• 1 lemon juiced
• 1/4 cup white wine (optional but nice)
• 2 cups vegetable bouillon
• 1/4 cup grated soy cheese
• salt and pepper to taste

Directions:

1. Chop the walnuts and lightly toast in a pan.
2. Slice the onion and mince garlic.
3. Cut the spring onions to make chives (small round green onion pieces).
4. Julienne the radicchio.
5. Grate the soy cheese.
6. Toast the walnut pieces in a dry frying pan. Be careful that they do not burn.
7. Heat the oil in a large frying pan.
8. Add the onion slices and sate until glassy.
9. Add the risotto and garlic.
10. As the risotto becomes glassy, add the wine if using.
11. Allow the wine to be absurd, then add 1 cup of vegetable bouillon.
12. Add the toasted walnut pieces reserving a few as garnish.
13. Cook the risotto, stirring until the bouillon has been absorbed.
14. Add the second cup of vegetables bouillon and the tofu pieces.
15. Cook the risotto, stirring.
16. As the risotto becomes soft and is almost ready to be served, add the sliced radicchio and mix into the risotto. It does not take long for the radicchio to wilt and thus be ready.
17. Season to taste with salt and pepper.
18. Serve the meal with the chives sprinkled and a light dusting of soy cheese sprinkled on top.
19. Add a few walnut on top as well, and the meal is ready to be enjoyed.

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:

• 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.

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.

Serving Size: 4

Ingredients:

• 1 cup de Puy or brown lentils
• 1 tablespoon oil
• 2 cups water
• 1 vegetable bouillon cube
• 1 large onion, finely chopped
• 1 clove garlic, minced
• 1 small bunch parsley, chopped
• 3 tablespoons balsamic vinegar
• 2 tablespoons tomato paste
• 1 lb. smoked tofu pieces or faken bacon pieces
• 1 tablespoon oil to fry the tofu pieces
• 1 lb. of plums
• 1 tablespoon vegan margarine
• 1/2 teaspoon cinnamon
• 3 teaspoons sugar
• potatoes for 4 people

Directions:

Begin to boil the potatoes so that they are ready at the same time as the lentils.

to prepare the lentils:

1. Heat the oil in a soup pot.
2. Add the onions and saute until they become glassy.
3. Add the lentils, garlic, parsley, water and vegetable bouillon cube.
4. Bring the lentils to a boil, then turn the heat down to a soft boil.
5. Add the balsamic vinegar and tomato paste.
6. Cook the lentils until they become soft, but not mushy, about 20 minutes.

to prepare the plums:

1. Meanwhile, cut the plums in half and remove the stone.
2. Slice the plums in eighths into a bowl.
3. Sprinkle the plums with the sugar and cinnamon.
4. Heat the vegan margarine in a frying pan.
5. Add the plums and lightly saute to caramelize them, but not so much that they loose their shape.

to prepare the tofu

1. Heat oil in a separate pan
2. Warm the tofu pieces.

Serve the lentils with tofu pieces on top, and a generous portion of plums on top of the tofu.
Optionally sprinkle with a bit of parsley, and the boiled potatoes on the side.

Serving Size: 4

Ingredients:

for the tofu:

• 1 lb. tofu

for the marinade:

• 1/4 cup tamari or soy sauce
• 1/4 cup water to thin the marinade
• 1 lime or lemon
• pinch salt
• pinch garlic powder
• pinch ginger powder

for the crispy batter:

• 1/2 cup flour, separated
• 1/2 cups panko bread crumbs
• 1/2-3/4 cup coconut flakes (your choice as to sweetened or plain)
• light vegetable oil for frying
• light pinch of salt after cooking the tofu

for the chili mango cream:

• 1 large sweet ripe mango
• 1 canned pineapple ring
• 1/2 cup plain soy yogurt or soy cream cheese as Tofutti
• 3-4 tablespoons Thai Chili Sauce
• 1/2 jalapeno (optional)
• small pinch salt

Directions:

to prepare the tofu:

1. Drain and lightly pat the tofu dry.
2. Cut into large bite sized cubes.
3. Make the marinade and place the tofu pieces in the marinade to soak for 1/2 – 1 hour.
4. Meanwhile, make the mango chili cream.

to make the mango cream:

1. Slice the mango and discard the seed.
2. Peel the slices, and place in a blender or food processor.
3. Add the pineapple ring, soy yogurt or Tofutti and the Thai chili sauce.
4. If desired add 1/2 of a deseeded jalapeno.
5. Whizz the mixture to a smooth consistency.
6. Season to taste with salt.

when ready to make the meal:

1. Spread 1/4 cup of dry flour on a large plate.
2. Put 1/4 cup of flour in a shallow bowl and add enough water to form a thin paste.
3. Mix the panko and coconut in a 3rd shallow bowl.
4. Dredge each marinated tofu piece through the flour, evenly coating each piece.
5. Then dredge each piece through the flour ”paste”.
6. Finally dredge each piece though the panko/coconut mixture so that each side is covered with crumbs.
7. Heat a large frying pan with vegetable oil and lightly brown each side of the tofu pieces.
8. When golden, remove from the oil, drain on paper towels.
9. Lightly sprinkle a pinch of salt over the cooked tofu pieces.
10. The tofu pieces can be kept warm until ready to serve, in a moderate oven.

Serve the tofu poppers with a bowl of mango cream for dipping.

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: 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.

Serving Size: 4

Ingredients:

• 2 tablespoons olive oil
• 1 large leek, white and most green parts, sliced in rings
• 6 tablespoons dry white wine
• 1 cup soy yogurt
• 2 teaspoons powered vegetable bouillon
• pinch freshly grated nutmeg
• 2-3 tablespoons chopped fresh mint
• 1/2 lemon. juiced
• 6 ounces fresh fava beans, shelled
• 12 fresh asparagus, cut diagonally in 1 inch pieces
• 12 ounces bow tie pasta
• 6 ounces smoked tofu pieces

Directions:

1. Blanch the fava beans and remove the outer skins.
2. Clean and slice the asparagus.
3. Slice the leek in thin rings.
4. Chop the mint.
5. Bring a large pot of lightly salted water to boil.
6. Heat the olive oil in a medium saucepan.
7. Add the sliced leek and saute.
8. Add the so yogurt, wine and vegetable bouillon to make the sauce.
9. Steam the asparagus pieces until they are al dente.
10. Cook the bow tie pasta in the boiling water until al dente.
11. Add the chopped mint at the last minute to the sauce and mix well.
12. Season to taste with a bit of salt, freshly ground pepper and perhaps a dash of cayenne.
13. Add the smoked tofu pieces to the sauce and continue to warm.
14. Drain the pasta when it is cooked. Return the pasta to the pot.
15. Add the sauce to the pasta and mix well.
16. Add the fava beans and asparagus.
17. Gently mix the pasta and place in a serving dish.
18. We garnished the meal with chopped chives and a few fresh mint leaves.

Notes:

You can use any vegan meat alternative like fake bacon or tofu hotdogs, instead of the smoked tofu.