Baja Tofu Tacos
These are our vegan version of ‘fish’ tacos, which we enjoyed last night. Yield: 8 tacos Ingredients: 1 16 ounce block tofu, sliced in long “finger/strips” 1/4 small red cabbage, thinly sliced or shredded (about 2 & 1/2 cups) 1 small red onion, finely sliced 1 jalapeño, de-seeded and 1/2 minced (more if you want [...]
Winter Squash, Barley Orzotto with Toasted Walnuts
This is a very nice main meal that we enjoyed. It could also be used as a side dish for a dinner. Serving Size: 4 Ingredients: 1 cup barley 2 cups vegetable bouillon 1&1/2 lb. winter squash (butternut, Hokkaido etc.), seeded, peeled and shredded 1 tablespoon cooking oil 1 tablespoon toasted sesame seed oil 1 [...]
Vegan Broccoli Quesadillas with Apricot-Carrot Sauce
This as a delicious lunch that we enjoyed today. The recipe could also be used as finger foods at a party or as an appetizer in smaller portions. Serving Size: 4 Yield: 8 quesadillas Ingredients: for the quesadillas: 8 flour tortillas 2 cups broccoli florets cooked and blanched 1/2-3/4 cup grated non-dairy cheese 1 cup [...]
Seitan and Rice Pilaf with Sweet Paprika and Lemon
This is a delicious, one pot meal that we enjoyed today. It has been adapted from a traditional Greek recipe. It is so sad that people often eat lambs for holiday meals. This is a compassionate replacement that tastes really lovely. Serving Size: 4 Ingredients: 1 & 1/2 pounds seitan, cut or “pulled” into bite [...]
Winter Squash and Kale Risotto with Golden Raisins
This is a very nice recipe during the cold winter and early spring months. The raisins add a nice sweetness to the meal. Serving Size: 4 Ingredients: 1 large white sweet onion like Vidalia 1 cup Arborio rice 2 cups winter squash cut in bite-sized pieces (Butternut, red curi or whatever is available) 2-3 cups [...]
Salsify Crepes with Sango Sprouts
Black salsify is a very interesting root vegetable that we have been enjoying this winter. It is mild, reminiscent of white asparagus or oyster mushrooms. They are usually cooked by boiling and then served as a side dish, however we really enjoyed them on the crepes today. Yield: 8 crepes Ingredients: for the crepes: 1 [...]
Winter Stir Fry with Cabbage and Brussels Sprouts
We really enjoyed this meal on a white winter’s night. It was very filling, yet not heavy. Serving Size: 4 Ingredients: 1 & 1/2 cups whole grain rice, uncooked 12 pounces Brussels sprouts 1 tablespoon cooking oil 1 tablespoon sambal ulek 2 teaspoons sesame oil 12 ounces cabbage, finely shredded 10 ounces spicy tofu pieces [...]
Rutabaga Gnocchi with Roasted Pepper Sauce
Rutabagas (also known as swede, turnip or yellow turnip) are a new vegetable for us to enjoy as we are trying to eat more regional and seasonal vegetables. They are very nice, slightly sweet and flavorful. We enjoyed them yesterday roasted. Today we had them as gnocchi and this was really delicious. The roasted pepper [...]
Winter Root Stew
This is a delicious winter meal using a variety of seasonal root vegetables. We will definitely be having this stew more often over the winter. Serving Size: 4 Ingredients: 8 ounces sweet white onions 1 cayenne pepper (optional) 14 ounces carrots 14 ounces parsley roots 10 ounces rutabaga 7 ounces parsnip 1 can crushed tomatoes [...]
Gnocchi with Brussels Sprouts and Vegan Hot Dog Pieces
This is a great way to enjoy Brussels sprouts as a main meal. The combination with the tofu hot dogs and gnocchi was great. It was is very tasty meal. Serving Size: 4 Ingredients: 1 16 ounce package gnocchi 2 tablespoons vegan margarine 1 8 ounce package tofu hot dogs or wursts 12 ounces Brussels [...]
Vegan Pasta with Squash and Spinach
This makes a delicious main meal or side dish. Our favorite squash is the red kuri squash, so we use it most of the time. However, butternut squash or other pumpkins will work well with this as well. Serving Size: 4 Ingredients: 16 ounces spirals, bow ties or penne 2 tablespoons olive oil 12-16 ounces [...]
Spicy Eggplant and Pears on Couscous
This makes a very nice warm lunch, or supper. Served with a big mixed salad and a wholegrain bread it would be a full meal. Serving Size: 4 Ingredients: 2 medium eggplants 3 ripe pears 3-4 tablespoons sesame seeds toasted 1 & 1/2 cups couscous 1 vegetable bouillon cube 3 tablespoons olive oil 1 organic [...]
German Potato Pancakes with Apple Sauce
This is a traditional German recipe with apple sauce that is enjoyed especially in fall and over the winter months. For the apple sauce we used our own apples from the garden. Serving Size: 2 Ingredients: 1 lb. potatoes 1 small onion 3/4 teaspoon salt 2 tablespoons flour 1 egg replacement pepper and nutmeg to [...]
Tempeh Stew with Garlic Mashed Potatoes
With the beginning of fall and cooler temperatures, we begin to look forward to warming comfort foods. This tempeh stew tasted very good o a rainy day. Serving Size: 4 Ingredients: 1 lb. mixed vegetables, peeled and cut into cubes (carrots, parsnips, 1/4 celery root, onion, peas) 1/2 cup water 1 pound/package tempeh, cut into [...]
Vegan Black Salsify Fritters
Black salsify is an interesting, forgotten root vegetable that we have grown this year in our garden. It has a very mild flavor, some say it resembles asparagus. We enjoyed these fritters and are looking forward to growing more black salsify next year. Yield: 5-6 patties Ingredients: 10-12 ounces black salsify 2 tablespoons vegan margarine [...]
Roasted Squash with Pear Salsa and Soy Cheese
We just harvested our first squash along with pears and used them in this very tasty recipe. We enjoyed it as part of our main meal, along with roasted potatoes and roasted green beans with walnuts. Serving Size: 4 Ingredients: for the roasted squash: 1 red kuri squash, sliced and de-seeded 2-3 tablespoons olive oil [...]
Vegan Carrot Burgers
We enjoyed these tasty burgers for dinner tonight after harvesting the carrots from our garden. The flavor is mildly sweet from the cornmeal and teaspoon of sugar, yet the cumin adds a depth that is also nice. Yield: 6 big burgers Ingredients: 2 cups grated carrots 1 onion, chopped 3 tablespoons cornmeal 3 tablespoons AP [...]
Vegan Spinach Balls with Pesto Sauce
This was a very nice diner that we enjoyed last night. Serving Size: 4 Ingredients: for the spinach balls: 4 slices day old bread 16 ounce package fresh spinach, washed 1 tablespoon oil 1 large or 2 medium onions, chopped 2-3 cloves garlic 1 teaspoon dried thyme 1 teaspoon dill 1 teaspoon salt 1/2 teaspoon [...]
Stuffed Round Yellow Zucchini with Red Bell Pepper Sauce
This our first year to grow round yellow zucchini. They are a delicious tender vegetable that are perfect for stuffing. There are many recipes to use as stuffing. We enjoyed this one last night, especially with the red bell pepper sauce. Serving Size: 2 Ingredients: 2 round zucchini ( 1 per person) 1 cup couscous [...]
Ratatouille Wraps
This is a quick and easy way to enjoy ratatouille. It works well as a lunch or a main dinner on a hot day. Yield: 6-8 wraps Ingredients: 2-3 tablespoons oil 2 cloves garlic 1 large eggplant 1 large zucchini 1 large onion 1 ripe bell pepper 1 & 1/2 teaspoon Italian herbs 1 can [...]
Strawberry-balsamic Glazed Tempeh
This strawberry balsamic sauce was a lovely compliment to the tempeh. The meal tasted very nice with the sweet potatoes and peas. It was simple yet filling and full of flavor. Serving Size: 4 Yield: 1/4-1/2 cup strawberry balsamic sauce Ingredients: for the tempeh: 1 block (16 ounces) tempeh pinch of salt and pepper oil [...]
Baked Potatoes with Fava Beans, Mint, Soy Cheese and Sesame
This is delicious. The combination of sesame, favas, mint and soy cheese makes a lovely sauce or sort of pesto and on top of the baked potatoes it was heavenly. Serving Size: 4 Ingredients: 4 large potatoes (one per person) 1 & 1/2-2 cups fava beans, shelled 2 tablespoons fresh mint, chopped 6 ounces soy [...]
Pea Burgers with Apple Chutney
We really enjoyed these for our lunch today. They taste especially nice with the apple chutney. Yield: 8-9 burgers Ingredients: for the pea burgers: 2 cups fresh peas, blanched 3 spring onions, white and green parts sliced 10-12 fresh mint leaves 2 medium small potatoes, peeled and cooked 2 egg replacements 1/4 cup dried bread [...]
Vegan Mac & Cheese with Broccoli and Peas
This was a very tasty dinner we enjoyed last night. It uses one of my favorite vegan cheese recipes which is non-soy, non-nut, and gluten free. Serving Size: 4 Ingredients: 1/2 lb. pasta, such as spirals, bow-ties, macaroni 1 large head broccoli, chopped 1 cup frozen peas 1 cup breadcrumbs-optional for the vegan cheese sauce: [...]
