Vegan Buckwheat Crepes with Creamy Mushroom Filling
Buckwheat crepes, known as galettes are a traditional main meal in parts of France. We are happy to offer this vegan version, as it is one of our favorite meals to enjoy. This time we made a creamy mushroom filling. Yield: 4 very big galettes or 5-6 smaller ones Ingredients: for the buckwheat crepes: 2 [...]
Lemony Barley Risotto with Asparagus and Walnuts
We really enjoyed this tasty dinner tonight. It could be made with rice risotto but the barley was delicious, and we often forget to use this healthy grain. Serving Size: 4 Ingredients: 3/4 lbs. fresh green asparagus, ends trimmed, cut into 1/2 inch pieces 1 onion chopped 1 tablespoon vegan margarine 1/2 cup dry white [...]
Grilled Tempeh with Kiwi Salsa
We really enjoyed the kiwi salsa on our grilled tempeh last weekend. It’s a very nice combination. Serving Size: 4 Ingredients: for the tempeh: 12-16 ounce block of tempeh (enough for 4 persons) 3 tablespoons soy sauce 1 tablespoon rice vinegar 1/4 cup water pinch garlic powder pinch of onion powder for the kiwi salsa: [...]
Tofu Scampi On Linguine
Lemony, garlicky tofu that has been marinated in nori for the taste of the sea, served on a bed of linguine with parsley. Serving Size: 4 Ingredients: 2 tablespoons nori or dulse flakes 1 tablespoon miso 1 lb. firm tofu 2 tablespoons olive oil 1 tablespoon vegan margarine 1 tablespoons lemon juice 4-5 cloves garlic, [...]
Asparagus Mushroom Lasagna
Asparagus season has just begun and we are looking forward to sharing some new recipes. This was a delicious dinner we enjoyed over the weekend with asparagus bought directly from the farm. Serving Size: 4 Ingredients: 1 lb. asparagus spears (white or green) 8 ounces mushrooms, cremini, shitaki or other favorite 1 tablespoon oil 1 [...]
Fried Rice with Spring Vegetables
We will create 4 different fried rice recipes throughout the year, one for each season. We start this year with the spring vegetables. Serving Size: 4 Ingredients: 1/2 lb. tofu, scrambled 1 tablespoon sesame oil 1 tablespoon oil 3 cups cooked brown rice 4 green onions 1 tablespoon grated ginger 1 tablespoon jalapeño chilly, minced [...]
Spinach Mushroom Risotto with Sun-dried Tomatoes
The classic combination of mushrooms and spinach is always a winner. This is a great Mediterranean meal that is quick and easy to make. Serving Size: 4 Ingredients: 2 tablespoons olive oil 1 onion, chopped 2 cups crimini (chestnut) mushrooms, sliced 1 clove garlic, minced 8 sun-dried tomatoes, chopped 1 cup risotto rice (Arborio) 2 [...]
Vegan Pumpkin and Spinach Quiche
This is a very hearty and filling quiche. It is quite tasty and pretty to look at as well. It would make a nice holiday brunch or a good supper meal. Serving Size: 6 (one 9 inch quiche) Ingredients: for the crust: 1 cup all-purpose flour 1 cup whole wheat flour 3/4 cup cold vegan [...]
Pappardelle with Fava Beans In Garlicy Soy Cream with Lemon
As we begin to move into spring, we look forward to many recipes with fava beans. This pappardelle was really lovely with the light garlicky lemon soy cream sauce. Serving Size: 4 Ingredients: 1 lb. pappardelle 1 & 1/2-2 cups fava beans, podded, blanched and skinned 3-4 cloves garlic, minced 2 tablespoons vegan margarine 1/4 [...]
Polenta and Kale Roulade with Tomato Sauce
Kale is one of the great vegetables that is available fresh over the winter. We are always on the lookout for new ways to prepare this great vegetable. This was a very interesting and tasty use for kale. We really enjoyed the meal. Yield: 4 Ingredients: 1 cup cornmeal 3 cups vegetable stock 1 bay [...]
Kale and Spinach Lasagna
This is our new favorite pasta meal. Kale goes well with an Italian tomato sauce, and the mixture for the filling is delicious. Serving Size: 3 Ingredients: for the lasagna: Green spinach lasagna sheets (enough sheets for 3 layers of lasagna). We used 9 sheets of individual sized spinach pasta to make 3 individual lasagnas. [...]
Cabbage, Chestnut and Apple Galette
This is a very tasty winter meal. We enjoyed it as a main meal, it would also be good as an appetizer or for a brunch. Yield: 1 galette Ingredients: for the dough: 1 & 3/4 cups AP flour 1/2 teaspoon salt 1/2 cup vegetable shortening such as coconut oil or vegan margarine 3/4 cup [...]
Broccoli Risotto with Red Lentils
This attractive meal tastes as good as it looks. Thet gives it a nice warmth. Serving Size: 4 Ingredients: 3 onions, chopped 2 cloves garlic, minced 3 Tbs. olive oil 2 tsp. sambal oelec 1 cup risotto rice 2 vegetable bouillon cubes 2 cups water 1 med. head broccoli, cut in florets 1 cup red [...]
Grilled Tempeh with Kiwi and Pear Salsa
This is a great salsa, and tastes really good on the grilled tempeh. It would probably taste good with many different main meals. Servings: 4 Ingredients: 3 tablespoons maple or agave 2 tablespoons soy sauce 3 garlic cloves, minced 14-16 ounces tempeh for the salsa: 2 pears, cored and diced 3 kiwis, peeled and diced [...]
Walnut Radicchio Risotto with Smoked Tofu Pieces
This recipe makes a very nice winter meal. Radicchio is one of the vegetables we can get fresh over the winter. We really enjoyed this meal and hope you will also. 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, [...]
Parsnip Risotto with Beet and Walnuts
This was a very tasty meal we enjoyed today. The parsnip risotto is nice but when you add the beets with it, it really becomes special. Serving Size: 4 Ingredients: 2 medium onions, chopped 4 medium large parsnips, peeled and cut in chunks 1 & 1/2 cups risotto rice 2 tablespoons olive oil 1/4 cup [...]
Gnocchi with Kale & Beans
This recipe with gnocchi, fresh kale and white beans makes a very hearty and filling winter meal. Serving Size: 4 Ingredients: 2 tablespoons olive oi 1 package gnocchi, (16 ounces) 1 medium yellow onion, chopped 2 cloves garlic, minced 6 cups chopped kale, large rid removed and leaves finely chopped 1 15-ounce can diced tomatoes [...]
Artichoke and Spicy Tofu Casserole
This is rally vegan comfort food at it’s best. We really enjoyed this hearty meal on a chilly, windy day. 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 [...]
Eggplant Lentil Stacks
This makes a very filling hearty meal for a cold winter’s day. the lentils go very nicely with the eggplant and the so cheese is a great addition. We enjoyed the fresh basil leaves as a touch of green and the basil tasted very nice with the rest of the flavors as well. Serving Size: [...]
Italian TVP Balls with Spinach on Rice
This makes a very good winter main meal. It’s both warming and filling. Ingredients: for the Italian TVP Balls: 1 cup tvp 1 teaspoon vegetable bouillon powder pinch salt pinch garlic powder 1 tablespoon tamari or soy sauce 1 onion, chopped 1/2 cup dried bread crumbs 1 cup boiling water for the Italian tomato sauce: [...]
Polenta with Chestnuts and Wild Mushrooms
The chestnuts with mild mushrooms over polenta slices are a tasty and easy to make meal to enjoy. Serving Size: 4 Ingredients: 2 red onions, chopped 1 & 1/2 lb. mixed mushrooms,cleaned and chopped 8 ounces prepared chestnuts, chopped 3 tablespoons olive oil salt and pepper to taste 5-8 sage leaves, chopped 2 tablespoons tamari [...]
Wholewheat Spaghetti with Roasted Cauliflower and Smoked Tofu Pieces
Roasted Cauliflower is our new favorite flavor, and it really shines with wholewheat pasta. We’ve enjoyed this meal a couple of times now and were looking forward to sharing it with you. Serving Size: 4 Ingredients: 16 ounces dry wholewheat spaghetti 1/2 head of cauliflower, cut in small florets 4 tablespoons olive oil (separated) 1 [...]
Celery Root Cordon Bleu
Cordon bleu has always been considered a deluxe gourmet meal. We are happy to offer a substitute, that we think might taste even better than the original. At least one can enjoy it with a free conscience. Serving Size: 4 Ingredients: 2 medium celery roots (plan 2 nice slices per person) 14 ounces vegan cheese [...]
Red Lentils with Spicy Root Vegetables
This is very nice meal especially for a chilly fall or winter’s eve. Serving Size: 4 Ingredients: for the lentils: 2 cups red lentils 4 cups water 1 tablespoon vegetable bouillon powder or 1 cube for the spicy root vegetables: 2 tablespoons oil 4 carrots, peeled and cut in chunks 2 parsnips, peeled and cut [...]
