Yield: 12

Ingredients:

• 6 thin slices of tempeh
• 1 tablespoon oil
• 1 batch of sesame ginger coleslaw
• 12 small cassava chips, corn tortillas or wonton wrappers
• 1 teaspoon sambal oelek

Directions:

1. Make the coleslaw according to directions. You only need to substitute agave for the honey.
2. Lightly brown both sides of the tempeh slices in a bit of oil.
3. Drain on paper towels.
4. Once the tempeh has cooled, cut each slice in half to make a small square.
5. If you are using wonton wrappers then you will need to fry them in oil.
6. If using store bought cassava chips or corn tortillas then you’re all set.
7. Place a tablespoon of coleslaw on each chip.
8. Top with a piece of tempeh and a small dab of sambal oelek.

Notes:

I think Kevin at Closet Cooking is a very talented and creative chef, even though he is an omni. I had seen his Ahi Tuna Tostadas and have been looking forward to adapting the recipe. The salad is delicious, and his mayoless sesame and ginger coleslaw is vegan except for the honey.

Yield: 4 sandwiches

Ingredients:

• 12 asparagus spears, cleaned and trimmed
• 2 large tomatoes, sliced
• 4 slices bread, toasted

for the vegan cheddar sauce:

• 2 medium carrots, washed peeled and grated
• 1/4 cup nutritional yeast flakes
• 1 tablespoon lemon juice
• 2 teaspoons onion powder
• 3 teaspoons mustard
• 1 tablespoon light miso
• Dash cayenne (optional)
• 1 pinch nutmeg
• pinch sugar

Directions:

1. Wash and trim the asparagus.
2. Cook the asparagus al dente.
3. To make the vegan cheese sauce, see below.
4. Slice the tomatoes.
5. Toast the bread in a toaster.
6. Lay the slices of toast on a cookie sheet prepared with baking parchment.
7. Optionally you can spread a vegan spread on the toast although we did not find this necessary.
8. Place 3 or for slices of tomato on each toast.
9. Lay 3 asparagus spears diagonally on top of the tomatoes.
10. Sprinkle or spread the cheese on top.
11. Place in the oven and broil for a few minutes until the cheese begins to melt.
12. Serve hot from the oven.

For the vegan cheese sauce:

1. Wash, peel and grate the carrots and place in a small saucepan with water.
2. Cook until they are soft and most of the water has evaporated.
3. Puree the carrots.
4. Add the rest of the ingredients mix well and return the stove to cook until thick and creamy.
5. Season to taste with additional salt, cayenne or mustard.

Notes:

We found an amazing vegan cheddar sauce at Recipezaar and slightly adapted it. It is a really tasty vegan cheese sauce.

Yield: 2 sandwiches

Ingredients:

• 1/4 head red cabbage, finely shredded
• 2 tablespoons soy yogurt
• 1 tablespoon garam masala
• 1 bps. oil\pinch salt
• 4 slices wholegrain bread

Directions:

1. Finely shred the cabbage.
2. Heat the oil in a frying pan and add the garam masala.
3. Add the red cabbage and saute until just wilted.
4. Remove from the heat and add the soy yogurt.
5. Mix well. Season to taste with additional garam masala or salt.

Notes:

I had seen these amazing sandwiches on the Veggiewiz blog and slightly adapted them to be vegan. We really enjoyed them.

Serving Size: 4

Ingredients:

• 1 zucchini, thinly sliced
• 1/4 cup sunflower spread (see recipe)
• 4-8 slices crispbread

Directions:

1. Follow the instructions for the Sunflower seed spread
2. Slice the zucchini very thinly using a cheese slicer or mandolin.
3. Place on the grill and lightly brown.
4. Spread each slice of crispbread with sunflower seed spread and lay the grilled zucchini on top.
5. Garnish with fresh herbs.

Yield: 16 spears

Ingredients:

• 3 Tbs. bread crumbs
• 2 tsp. oregano
• 1 tsp. thyme
• dash alt, and pepper
• 1 Tbs. nutritional yeast
• 1/8 tsp. garlic powder
• 1/8 tsp. paprika
• 2 med. zucchini
• 2 Tbs. oil
• Vegetable cooking spray

Directions:

1. Combine bread crumbs with the herbs and spices in a shallow dish or soup bow; set aside.
2. Pour the oil onto a plate.
3. Cut each zucchini lengthwise into 4 pieces; cut each piece in half crosswise.
4. Dredge the zucchini spears in the oil, (on each side), then dredge through the herbed bread crumbs.
5. Place on baking sheet coated with cooking spray.
6. Bake at 475 F / 246 C for 10 minutes or until brown and tender.
7. Serve with a dip of your choice.
8. I made a simple tomato salsa from a can of crushed tomatoes, Cajun seasoning, Tabasco, salt, pepper and a splash of lime juice.
9. A zippy soy yogurt with horseradish would also be yummy.

Notes:
This makes a nice snack, or appetizer, finger food or even a side dish.
Adapted from http://www.cooks.com/

Ingredients:

• 2 cups green peas
• 3 Tbs. sesame oil
• 1/4 cup chopped walnuts (or other nuts as pine, cashews pistachios etc.)
• 2 tsp. vegetable bouillon powder
• 1/2 cup water
• 2 Tbs. lemon juice
• 1 tsp. curry powder
• 1 tsp. cumin
• 2 tsp. grainy mustard
• 1/2 tsp. cayenne
• 1 French baguette
• 3 Tbs. fine olive oil
• 1/2 cup fresh pea tendrils (for garnish)
• pepper and salt to taste

Directions:

1. Cook the peas.
2. Drain the peas and allow them to cool slightly.
3. Put the peas in a food processor, blender or use a staff mixer.
4. Add the sesame oil, mustard, water, lemon juice and vegetable bouillon.
5. Add the walnut pieces and the rest of the seasonings and puree. If the mass is difficult to puree you can add some water.
6. Taste and season with additional salt and pepper. We find that it tastes great as it is, however often it depends on what vegetable bouillon you use.
7. Slice the baguette on the diagonal and brush each side with some olive oil.
8. Grill or toast the baguette slices.
9. Spread the pea spread on each piece.
10. Garnish with fresh pea tendrils.

Making Pea Bruschetta from Harald Walker on Vimeo.

Notes:

This is also a great dip for vegetables, and it also makes a very nice sauce over pasta when thinned out with some soy milk.

Serving Size: 4

Ingredients:

• 1 small zucchini, cut in small cubes
• 1/2 eggplant, cut in small cubes
• 1 red or yellow bell pepper, cut in small cubes
• 1 red onion, chopped
• 2 tsp. herbs de Provence
• 1 small can tomato paste
• cayenne pepper
• salt and pepper to taste
• 2 Tbs. oil
• 1-2 cloves garlic, minced
• 3-4 Tbs. vegan margarine
• 1 large baguette
• rosemary as an optional garnish

Directions:

1. Heat the oil in a pan, saute the bell pepper and the zucchini.
2. Add the onion and eggplant pieces and further saute.
3. When the vegetables begin to soften, add the tomato paste and seasonings.
4. Meanwhile, melt the vegan margarine in a small pan.
5. Add the minced garlic.
6. Cut the baguette diagonally in slices.
7. Brush the baguette with the garlic butter and toast, either in a frying pan/ on the grill or in the oven.
8. Place a generous helping of the ratatouille on each piece of baguette.
9. Garnish with a small piece of rosemary.

Serving Size: 2

Ingredients:

• 300 grams cherry tomatoes, halved
• 1/2 cup soy cream
• 1 clove, garlic crushed
• salt and freshly ground black pepper
• 4-6 slices farmhouse-style bread, toasted

Directions:

1. Select some of the prettiest tomatoes and save them to pan roast whole and use as a garnish
2. Place the rest of the tomatoes, cut in half, the soy cream and crushed garlic in a small saucepan and heat.
3. Gently simmer for five minutes until the tomatoes soften and the cream thickens slightly.
4. Season with salt and freshly ground black pepper.
5. In a separate frying pan, place a small amount of olive oil, carefully lay the tomatoes in the pan, and heat. Cook until they begin to soften and split, but are still whole.
6. Toast the bread and cut on a diagonal.
7. To serve, place the toasted bread on a serving plate and pour over the tomato sauce.
8. Garnish with a few roasted tomatoes on the side.

Yield: 12

Ingredients:

• 1 cup grated carrots
• 3/4 cup water blended with 1/2 cup chopped dates
• 3 teaspoons almond extract
• 2 cups sweetened shredded coconut
• 1/4 cup wholewheat flour
• 1/4 cup chickpea flour or soy flour
• 1/2 teaspoon salt

Directions:

1. Grate the carrots and place in a bowl.
2. Chop the dates and add the water, allow this to sit for 10 minutes and then mix well, o puree.
3. Add the almond flavor to the date mixture and add to the carrots.
4. In a second bowl, put the coconut, and flours and 1/4 tsp. salt. Mix well, and then add the sweetened carrot mixture.
5. Mix well and allow to stand for 1o minutes.
6. Preheat the oven to 325 degrees.
7. Form the macaroons, but make sure not to make them too large, as then the outside will be too brown, while the inside is still too moist.
8. A size a bit larger than a walnut is what is recommended.
9. Place on a cookie sheet and bake for 30 minutes or until golden brown.

Notes:

Adapted from http://library.thinkquest.org/C004833/recipes_en.shtml

Serving Size: 4

Ingredients:

for the blueberry pasta dough:

• 1 cup semolina flour
• 2 tbs. oil
• 1/2 cup blueberry puree
• for the blueberry puree:
• 100 grams blueberries, washed
• 2 tbs. sugar
• juice of 1 lemon
• 1/4 cup water
• dash cinnamon

for the amaretto cream sauce

• 1/4 cup soy cream
• 1 tbs. powdered sugar
• 1 cap full almond flavor
• 3 tbs. amaretto

Directions:

Make the blueberry sauce/puree first, as you need some to make the pasta.
Place the blueberries in a saucepan, cover with water, add the sugar lemon juice and cinnamon and cook over a medium heat.
Once the berries have slightly popped, take out 1/2 of the sauce and berries to use for the pasta. Mash with a fork or puree with a blender.

Using a food processor make the pasta dough so that it forms a solid ball.
Roll the dough out on a lightly floured surface and cut the tagliatelle shaped strips, or wind through a pasta machine.
Let the pasta dough dry while you make the amaretto sauce.

Mix the ingredients for the amaretto sauce together for a creamy smooth sauce.

Cook the pasta in boiling water until al dente…it will only take 3-4 minutes if the pasta is fresh.
Serve the pasta with the amaretto sauce and the blueberry sauce.

Notes:

It can be made non-alcoholic by omitting the amaretto and using almond flavor instead.