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:

• 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 white wine
• 2 cups vegetable bouillon
• 100 grams walnuts, chopped
• 4 large beets, peeled and boiled
• 10 sprigs thyme
• 2 tablespoons vegan margarine
• 1/5 cup soy yogurt or soy cream
• salt & pepper to taste

Directions:

1. Peel the onions and cut in small pieces.
2. Peel and cut parsnips in medium bite-sized chunks.
3. Heat the oil in a large frying pan and saute the onions until glassy.
4. Add the risotto rice and mix to coat the rice with the oil.
5. Add the white wine and cook until the wine has been absorbed.
6. Add the parsnips and half of the vegetable bouillon and cook, stirring until the bouillon has been absorbed.
7. Slice the cooked beets.
8. Heat the vegan margarine in a second frying pan.
9. Add the chopped walnuts and lightly toast.
10. Remove the leaves from the thyme sprigs and add to the walnuts.
11. Add the beet slices and cook at light heat to warm the beets.
12. When the risotto is soft, add the soy yogurt and mix well.
13. Serve the risotto on a large serving platter with the bets and walnuts on top of the risotto and garnished with a dollop of soy yogurt, a few walnut pieces and thyme leaves.

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
• 1 15-ounce can white beans, rinsed
• 1/4 teaspoon freshly ground pepper
• pinch Italian seasonings
• pinch cayenne or red pepper flakes

Directions:

1. Bring a pot of lightly salted water to boil for the gnocchi.
2. Prepare the kale.
3. Chop the onion and mice the garlic.
4. Heat the oil a large skillet.
5. Add the chopped onion and saute until glassy.
6. Add the minced garlic and lightly saute.
7. Add the prepared kale and cook until wilted.
8. Add the drained beans, canned tomatoes, Italian seasonings, cayenne and salt and pepper as desired.
9. Cook the gnocchi in the salted water – it only takes a few minutes until they are floating.
10. When the gnocchi are cooked (floating) drain off the water.
11. Serve the gnocchi with the kale and bean mixture, or mix the two altogether.

Notes:

As a short cut, one could also use beans in tomato sauce and of course, not drain them.
The recipe was adapted from
http://www.eatingwell.com/recipes/skillet_gnocchi_with_chard_white_beans.html

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:

• 1 & 1/2 cup lentils
• 4 cups water
• 1 vegetable bouillon cube
• 1 onion chopped (optional)
• 1/2 red bell pepper, chopped (optional)
• 1 tablespoon oil
• dash taco seasonings
• dash cayenne or Tabasco
• sun-dried tomatoes (optional)
• 1-2 tablespoons tomato paste (optional)
• 1 eggplant, cut in rounds
• oil for frying
• soy cheese, crumbled or grated
• rucola, chives or basil as garnish

Directions:

1. If you are including the onion and bell pepper, heat 1 tablespoon of oil in a pot and saute the chopped onion and bell pepper.
2. When the onion becomes glassy and the bell pepper pieces soft, add the lentils and stir well to mix the flavors.
3. Add the water ad bouillon cube.
4. Cook the lentils until the lentils are soft but al dente.
5. While the lentils are cooking, slice the eggplant and lightly fry on each side.
6. The eggplant slices can be kept warm in the oven until ready to serve the meal.
7. When the lentils are done, remove from the heat and drain off any excess liquid.
8. Add the seasonings and chopped sun-dried tomatoes if using.
9. Crumble a piece of soy cheese.
10. To assemble, lay a slice of eggplant on a plate, then a layer of lentils, then another pice of eggplant, then top with the lentils, optionally top with another slice of eggplant.
11. Garnish with some greens or basil and crumbled soy cheese.
12. Optionally if you would prefer the lentil mixture to stick together a bit more, 1-2 tablespoons of tomato paste can be added to the lentils.

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:

• 1 can crushed tomatoes
• 1 onion, chopped
• 1-2 tablespoons oil
• pinch salt
• pinch garlic powder
• 1 teaspoon Italian herbs
• splash lemon juice
• splash Tabasco (optional)

for the meal:

• 1 package frozen chopped spinach
• 1&1/2 cups rice
• 1-2 tablespoons oil to fry the tvp balls
• chopped black olives as garnish

Directions:

to prepare the Italian tvp balls:

1. Place the cup of tvp in a medium large bowl.
2. Add the seasonings and chopped onion.
3. Add the boiling water and put a plate or lid on top and allow the tvp to swell. (5 minutes)
4. As the tvp becomes soft add the bread crumbs and stir well to mix. It may need a bit more hot water. Stir again, and the mixture will become a sturdy mass.
5. When the tvp mixture is cool enough to handle, form balls.
6. We got about 20 balls about the size of golf balls or walnuts.

to prepare the rice:

1. Bring 3 cups of lightly salted water to boil.
2. Add the rice and cook until the liquid is absorbed and the rice is soft. When done, place a lid on top and set aside.

to make the Italian tvp balls:

1. Fry the Italian tvp balls in 1-2 tablespoons of oil.
2. Heat the oil in a large frying pan.
3. Place the formed balls in the oil and fry lightly until golden brown.

to make the tomato sauce:

1. Heat 1 tablespoon oil in a pan.
2. Saute the chopped onion until glassy.
3. Add the can of crushed tomatoes.
4. Add the Italian seasonings.
5. Season to taste with additional salt and pepper, and Tabasco as desired.

In a small saucepan, heat the spinach.

to serve:

1. Place a generous amount of rice on a plate.
2. Add a nice layer of tomato sauce.
3. Top with 3 or 4 tvp balls and a few spoonfuls of the spinach here and there.
4. Sprinkle chopped black lives as a garnish.

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
• 2 tablespoons agave
• salt and pepper to taste
• 1 cup polenta cornmeal
• 4 cups water
• pinch salt

Directions:

1. To make the polenta, cook the  cornmeal in 4 cups water with 2 tablespoons of olive oil and a pinch of salt.
2. Cook the polenta, carefully stirring as it thickens the bubbles will spatter and can burn.
3. When the polenta is thick, remove from the heat and pour into a baking dish or form.
4. Mince the sage leaves.
5. Saute the chopped onion in the oil in a large frying pan.
6. Add the chopped mushrooms and saute.
7. Add the sage leaves tamari and agave.
8. Perhaps a splash of water is needed as well.
9. Add the chopped chestnuts and mix well.
10. Slice or cut the polenta into individual servings.
11. Serve the mushroom, chestnut mixture over the polenta, garnish with a few sage leaves.

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:

• 2 medium celery roots (plan 2 nice slices per person)
• 14 ounces vegan cheese (we used 2 packages of Cheezly)
• 1 package (8 slices) vegan cold cut such as bologna or ham
• 3/4 cup dried bread crumbs
• 1 & 1/4 cups flour
• 1/2 cup water
• oil for frying
• 2 lemons

Directions:

This meal is a bit picky and messy to make. However, it is really worth the effort to make it. It tastes as delicious as I thought it would. What is picky, is the dredging, the keeping the various layers together through the “breading” process and placing the cordon bleu in the frying pan to be fried. Once one side has been fried to a golden brown, then the cheese has melted enough to hold it all together so turning it over is not so difficult.

Plan for 2 slices of cordon bleu per person or perhaps more if you have big eaters. That will mean 2 slices of celery root per person.
Plan 1 slice of vegan cheese for each celery root slice. It would be best to use a sort of vegan cheese that melts. However if that is not available other sorts of vegan cheese will work also. It would not be good to grate or shred the cheese, you will want it to be a slice that matches the size and shape of the celery root as closely as possible.
Plan 1 slice of vegan bologna or ham for each celery root slice.

First prepare the flour and breadcrumbs for the “breading” process.
Place 1/2 cup of flour in a deep plate or shallow bowl.
Place 3/4 – 1 cup of flour in a second deeper soup bowl or dish.
Mix the water with this flour to form a liquid paste.
Place the breadcrumbs in a 3rd shallow bowl.

Slice the vegan cheese into 8 thin slices.
Prepare 8 individual slices of vegan cold cut.
Slice the celery roots in thin 1/4 inch slices.
Trim the outer rind from the slice. If the slice is large, perhaps cut it into a half moon.
Dredge 1 side of the celery root in the dry flour.
Next dredge the same side into the wet flour paste.
Followed with dredging the same side through the breadcrumbs to cover that side with breadcrumbs.
While the celery slice is still sitting in the breadcrumbs, place a layer of vegan cheese on the top.
Add the vegan cold cut slice on top of the cheese.
Carefully take a spoonful of the wet flour mixture and cover the top of the vegan cold cut with the wet flour mixture. It may take 2 spoonfuls of the wet mixture to cover the area.
Next sprinkle or cover the wet flour mixture with the breadcrumbs, so that the top is also covered with breadcrumbs. You may want to slightly push the breadcrumbs on top into the flour paste so that all are evenly incorporated as the bottom of the slice is.
Do this for each of the celery root slices.
Heat a large frying pan with cooking oil.
When the oil is medium hot, carefully place the cordon bleu slices in the hot oil. I used a spatula to do this.
Fry the bottom side of the cordon bleu until it is golden brown. Then carefully turn the cordon bleu over to fry the other side golden brown.
You may want to keep the finished ones hot in the oven while you are frying the others.
Serve the cordon bleu with a lemon wedge as garish and to squeeze the juice on the cordon bleu as a condiment.

Notes:

I think 2 medium sized celery roots would be better than 1 large one because with the large one, the slices become such a big circle that they are difficult to work with, A medium sized slice is much handier to cook, and makes a nice sized serving.
If the frying oil becomes blackened with small breadcrumbs then I would suggest you clean the frying pan with paper towels and use some fresh oil. Otherwise the following cordon bleu will have to overcooked blackened breadcrumbs.
We enjoyed this with spicy potato wedges and green beans with pears and balsamic vinegar.

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 in chunks
• 4-6 medium red skinned potatoes, washed and cut in chunks
• 1 onion, chopped
• 2 teaspoons curry powder
• 2 cups water
• 1 tablespoon vegetable bouillon powder or 1 cube
•  handful fresh coriander or cilantro, chopped
• 1/2 – 1 cup plain soy yogurt

Directions:

1. Heat the oil in a large soup pot.
2. Add the carrots, potatoes and parsnips and begin to cook, stirring to keep them from sticking.
3. Add the chopped onion.
4. Add the water and vegetable bouillon and stir well.
5. Add the curry powder, bring the heat down, cover the pot and simmer for 10-15 minutes.
6. As the vegetables begin to soften, add 1/2 the chopped coriander and prepare the lentils.
7. Place the lentils in a medium pot.
8. Add the water, vegetable bouillon and curry powder.
9. Bring the mixture to a boil, then turn the heat down to simmer.
10. Taste and season according with additional salt and pepper.
11. Serve the vegetables on a bed of lentils. Garnished with a dollop of soy yogurt and fresh coriander.
12. This is very nice with a whole grain bread or served with naan bread.