Serving Size: 4

Ingredients:

• 12-16 ounces wholewheat spaghetti
• 1 ecological lemon
• 3 tablespoons almond slices
• 3 tablespoons olive oil
• 1 clove garlic
• 2 cups fava beans, from the pod, blanched, and skins removed
• 3-4 spring onions, cut in ringlets
• 1 sweet red bell pepper, sliced in pieces
• 1&1/2 cups spicy tofu pieces
• salt and pepper to taste
• vegan Parmesan (optional)

Directions:

1. Slice the bell pepper.
2. Mince the garlic
3. Zest the lemon, then juice it.
4. Slice the spring onions, white parts and the light green parts.
5. Prepare the fava beans.
6. Prepare the spicy tofu pieces.
7. Cook the wholewheat spaghetti according to directions on the package.
8. Heat the olive oil in a small sauce pan.
9. Add the bell pepper pieces and saute until they begin to soften.
10. Add the garlic and spring onions.
11. Add the fava beans and prepared tofu pieces.
12. Add the lemon juice and mix.
13. When the spaghetti is cooked al dente, remove from the heat and drain.
14. Place the spaghetti in a large serving bowl.
15. Pour the sauce over sprinkle the lemon zest and toss well.
16. Serve garnished with the almond slices and optionally vegan Parmesan (for instructions click here) cheese.

Notes:

If you can’t get fava beans, limas or edamame are good alternatives.

Serving Size: 4

Ingredients:

• 1 tablespoon oil
• 1 medium eggplant, cut in small pieces
• 1 red onion, chopped
• 1 red bell pepper, chopped
• 2 tomatoes, chopped
• 1 clove garlic, minced
• 2 tablespoons red wine vinegar
• 1 tablespoon tomato paste
• 8 basil leaves, chiffonade
• dash of Tabasco
• salt and pepper to taste
• 2 tablespoons olive oil
• 1 large baguette

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Directions:

1. Chop the onion and saute in the oil.
2. Add the chopped red bell pepper and cook until it begins to soften.
3. Add the eggplant pieces and saute.
4. Add the tomato pieces, red wine vinegar and tomato paste.
5. Add the minced garlic and basil.
6. Stir well to mix and allow all to simmer.
7. Season with salt and pepper and Tabasco if desired.

Slice the baguette ad brush each side to the slices with olive oil. Place on the grill to toast.
Serve the baguette with the eggplant on top, optionally garnished with basil leaves.

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Serving Size: 4

Ingredients:

• 1 tablespoon olive oil
• 1 sweet onion, chopped
• 4 cups vegetable bouillon
• 1 small head cauliflower, cut into florets
• 2 fresh yellow bell peppers, de-seeded and chopped
• 2 medium potatoes, peeled and chopped
• 1 bay leaf
• 1/4 cup soy cream or rice milk
• 1 tablespoon dried basil
• dash Tabasco
• pinch nutmeg
• salt and pepper to taste
• purple basil as garnish (optional)

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Directions:

1. Add the olive oil to a large saucepan or stockpot. Heat over medium heat.
2. Saute onion and yellow pepper until tender.
3. Stir in vegetable broth.
4. Increase heat to high and bring to a boil.
5. Add the cauliflower florets, chopped potato and bay leaf.
6. Stir in dried basil. Reduce heat to low and simmer 15 minutes.
7. Remove bay leaf.
8. Puree the soup. (I use an immersion blender).
9. Thin with soy cream or rice milk.
10. Add salt and pepper, Tabasco and nutmeg as desired.
11. Serve in individual bowls garnished optionally with fresh basil.

Notes:

adapted from http://www.cauliflowerrecipes.com/CauliflowerRecipes/CauliflowerAndRedPepperChowder.htm

Serving Size: 4

Ingredients:

• 3 cups of vegetable juice, chilled
• 1 clove garlic minced
• dash onion salt
• 1 tablespoon fennel seeds, ground
• 1 red bell pepper, finely chopped
• 1 fennel bulb,
• 2 cobs fresh corn, corn cut off the cob
• dash Tabasco
• pinch salt
• dash cumin (optional)
• splash of lime juice (optional)
• fennel fronds and ground fennel seeds as garnish

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Directions:

1. Put the chilled vegetable juice in a large bowl.
2. Cut the corn off the cob and add to the vegetable juice.
3. Remove the outer leaves of the fennel and finely slice the rest of the fennel, reserve a few fronds as garnish.
4. Grind the fennel seeds.
5. Add most to the juice, reserving a little as garnish.
6. Mince the garlic and chop the red bell pepper.
7. Add to the juice.
8. Season to taste with lime juice, cumin, Tabasco and a pinch of salt.
9. Ladle the soup into bowls or glasses and serve garnished with the fennel fronds.

Note:
Most store-bought juice has been pasteurized and is therefore not strictly raw. The best way to get unpasteurized juice is to juice it yourself or get it fresh at a juice bar.

Serving Size: 4

Ingredients:

• 250 grams / 8.8 oz tofu crumbled
• 1/2 cup soy yogurt
• 2 teaspoons grainy mustard
• 1/4 cup nutritional yeast
• 1/4 teaspoon turmeric for color
• dash or two of Tabasco sauce
• 2 tablespoons oil
• 3 ounces spicy tofu pieces, diced
• 1 onion, diced
• 1 red pepper, diced
• salt and pepper
• 1 clove garlic, minced
• 2 cups fresh baby spinach, chiffonade
• 1/2 cup cherry tomatoes, quartered
• 1/2 cup shredded soy cheese
• 1/8 cup soy milk
• 6 sheets vegan puff pastry dough, thawed
• poppy and sesame seeds, optional

Directions:

1. Blend soy yogurt mustard, nutritional yeast, Tabasco and turmeric together and set aside.
2. Prepare the onions, garlic, red pepper, spinach and tofu pieces.
3. Heat the olive oil over medium heat.
4. Saute the onion until it begins to soften and become glassy.
5. Add the red pepper pieces and continue sauteing.
6. Add the spicy tofu pieces.
7. Add the spinach and cook until lightly wilted.
8. Add the cherry tomatoes and crumbled tofu.
9. Stir well.
10. Add the soy yogurt mixture and cook until the mixture begins to become sold and the liquids are coked off.
11. Remove from heat and stir in 1/2 shredded soy cheese
12. Preheat oven to 400 degrees. Line a baking sheet with a Silpat or parchment paper.
13. Place the 6 sheets of thawed puff pastry next to each other in a row 3 by 2, slightly overlapping and using soy milk to connect the overlapping slices together.
14. Spoon the tofu mixture down center of pastry, leaving a one inch margin on top and bottom and three inch borders on each side.
15. Cut pastry on side borders into one inch strips.
16. Crisscross strips over top of filling, lightly brush each tip with soy milk to help stick the strips together.
17. Brush top and sides of pastry with soy milk and top with seeds if desired.
18. Bake for 30 minutes or until pastry is golden brown and puffed.
19. Remove from oven and let cool a bit before slicing to serve.

Notes:

You can also make smaller versions by filling individual pastry sheets and therefor have individual parcels.

Serving Size: 4

Ingredients:

• 250 grams of whole wheat spirali pasta
• oil for frying or to drizzle on baking
• 1 medium eggplant, cut in small bite sized pieces
• 1 zucchini, cut in small bite sized pieces
• 1 red bell pepper, cut in small bite sized pieces
• 1 orange bell pepper, cut in small bite sized pieces
• 2 med. onions, cut in small bite sized pieces
• 12 cherry tomatoes, halved
• 3 cloves garlic, minced
• herbs de Provence
• dash cayenne
• fresh basil
• lemon pepper
• salt
• olive oil
• 1-2 Tbs. nutritional yeast
• a bit of cilantro oil (made from fresh cilantro and olive oil with lemon juice)

Directions:

1. Cook the pasta in lightly salted water, drain and place in a large bowl that has a lid.
2. As it is very warm today, I will be stir frying the veggies, not firing up the oven to bake.
3. Heat some oil in a frying pan. 
Lightly saute the onions, until one side is lightly brown, and they begin to be soft.
4. Remove from the pan with a slotted spoon and place on a paper towel to drain.
5. Do the same, with the bell peppers and garlic, then the zucchini, then the tomatoes, and at least the eggplant.
6. Drain the extra oil from each vegetable well, as you don’t want the salad to be too heavy with oil.
7. Make a dressing, from a bit of olive oil, lemon juice, herbes de Provence, lemon pepper, lemon juice, salt and pepper and cayenne.
8. Pour the dressing over the pasta and mix well.
9. Add the vegetables and mix again.
10. Add the nutritional yeast, mix and taste. Season to taste with additional seasonings if needed.
11. Allow the salad to season for 3-4 hours. Serve at room temperature with fresh herbs as thyme and basil.

Serving Size: 2

Ingredients:

• 1 red onion, sliced thinly
• 1 red bell pepper, de-seeded and sliced in thin strips
• 1 yellow bell pepper, de-seeded and sliced in thin strips
• 1/2 cup soy yogurt
• 1 lg. Tbs. cashew nut bitter
• 1 teaspoon herbs de Provence
• 1 teaspoon vegetable bouillon powder
• 4-6 cups fresh spinach, washed large stems removed
• 3-4 potatoes, peeled, boiled and sliced
• 2-3 tablespoons spicy tofu pieces (optional)

Directions:

1. We make our own soy “cream cheese” by mixing 1/2 cup plain soy yogurt with 1 large tablespoon cashew nut-butter, 1 tsp. vegetable bouillon powder, and some lemon pepper.
2. For this recipe, we added 1 tsp. herbs de Provence.
3. Prepare the potatoes. Boil 3 good sized potatoes peel and slice.
4. Saute the sliced onion remove to a small dish.
5. Saute the sliced red and yellow bell pepper slices. Remove and reserve.
6. In the same pan, saute the spinach until just wilted.
7. Using individual spring form cake forms, use the outside ring to form the tart.
8. Place the spring form on a plate.
9. On the bottom, layer the potato slices.
10. Place a layer of herbed “cream cheese” over the potatoes.
11. Add a layer of sauteed spinach.
12. Top with the sauteed bell pepper, the sauteed red onion and optionally the spicy tofu.
13. Place the tart in a warm oven to warm for 10- 15 minutes.
14. To serve: carefully remove the spring form.

Yield: 12 slices

Ingredients:

• 2-3 sweet bell peppers-yellow and red
• 2 tablespoons olive oil
• pinch salt and pepper
• 1 baguette
• splash balsamic vinegar

Directions:

1. De-seed and slice the bell peppers.
2. Saute in a pan until oft but still crunchy.
3. Season to taste with a pinch of salt and pepper.
4. Slice the baguette diagonally and brush each slice with olive oil.
5. Place on the grill for a few minutes to toast.
6. Serve the toasted baguette slices with some of the bell pepper and a splash of balsamic vinegar.
7. We served them garnished with a basil leaf.

Yield: 6 mini quiches

Ingredients:

• 6 squares frozen “hearty puff pastry”, thawed
• 1 onion, minced
• 4 cups broccoli, washed, cut in florets
• 1/2 red bell pepper, chopped
• handful almond slices, toasted
• 1 tablespoon oil
• 8 tablespoons chickpea flour
• 5 tablespoons soy milk
• 1/2 cup water
• 3 tablespoons vinegar
• 2-3 tablespoons nutritional yeast
• 1 tomato, cut into eighths
• salt and pepper
• dash cayenne

Directions:

1. Steam the broccoli until it is al dente. Place in a mixing bowl to slightly cool.
2. Saute the minced onion and chopped pepper in the oil.
3. Add to the broccoli and mix.
4. In a dry frying pan, toast the almond slices.
5. Preheat the oven to 400 (F).
6. Thaw 6 sheets of hardy puff pastry.
7. Spray 6 small tart ramekins with cooking oil.
8. Place 1 sheet of pasty dough in each of the ramekins and cut the excess away.
9. Using a fork prick several holes in the bottom.
10. Using a blender, mix the chickpea flour, water, soy milk, vinegar, salt and pepper, nutritional yeast, tomato and cayenne pepper.
11. Puree until it is a smooth batter.
12. Pour 2/3 of the batter over the broccoli, onions and bell pepper and mix.
13. Spoon a generous amount of the broccoli mixture into each tart form.
14. Pour an additional spoonful of the batter over each tart.
15. Bake in the oven for 25-30 minutes or until the pastry is golden and the batter becomes solid.
16. Garnish with the toasted almonds.

Notes:

Most supermarkets have 2 kinds of puff pastry. One is used for sweet recipes the other is for hardier savory recipes. If you can’t find the hardy pasty then the regular puff pastry will work fine also.

Serving Size: 4

Ingredients:

• 400-500 grams fusilli bucati lunghi (curly spaghetti)
• 2 med. onions, chopped
• 2-3 cloves garlic, minced
• 1 green bell pepper, cut in small pieces
• 3 Tbs. oil
• 2 Tbs. Italian herbs
• 2 cans crushed tomatoes
• 1 can tomato paste
• salt and pepper
• lemon juice
• Tabasco or pinch of cayenne
• sugar

Directions:

1. Bring a pot of lightly salted water to boil.
2. Chop the onion, mince the garlic and desseed and chop the bell pepper.
3. In a large frying pan, heat the oil and saute the onion until glassy.
4. Add the green pepper pieces and continue to saute.
5. Add the minced garlic.
6. Add the cans of crushed tomatoes.
7. Season with the Italian herbs, salt and pepper, the splash of lemon juice and the pinch of sugar.
8. Optionally ad Tabasco or cayenne to taste.
9. Turn the heat down to simmer.
10. Add the pasta to the boiling water.
11. Cook according to the instructions on the package (about 10 minutes for al dente).
12. When the pasta is ready, drain
13. Serve, top with the pasta sauce and enjoy.