Tom Yum Thai Soup

INGREDIENTS:

* 5 cups vegetable broth (makes enough soup to serve 4 people)
* 1 stalk lemongrass (for complete instructions on how to cook with lemongrass, see below)
* 3 kaffir lime leaves (fresh, frozen, or dried)
* 6-8 cubes deep fried or firm tofu, cut into small cubes
* 1-2 small green or red chillies (depending on desired spiciness), sliced
* 3 cloves garlic, minced
* 2 bell peppers, red and green
* a handful of fresh shiitake mushrooms, sliced
* 2 Tbsp. vegetarian fish sauce (or substitute with soy sauce or tamari)
* optional: 6 oz. dried wheat, rice, or egg (if non-vegan) noodles (or enough for 4 people)
* 1/3 cup fresh coriander, roughly chopped
* 1 can coconut milk
* optional: additional Thai red chillies (sliced and de-seeded or left whole)

PREPARATION:

1. For complete instructions on how to buy and cook with lemongrass, see: All About Lemongrass: Your Guide to Buying, Preparing, and Cooking with Lemongrass.
2. Pour stock into a deep cooking pot.
3. Place lemongrass slices in a food processor and process until finely grated, or pound by hand with a pestle & mortar and add to the broth. Cut the leftover stalk into 2-4 inch sections and lightly score. Add these to the broth as well - this will provide even more lemongrass flavor (but make sure your guests don't try to eat the stalks, as I once did!)
4. Add garlic, chillies (including whole chillies, if using) and lime leaves to broth. Bring to a boil and continue cooking for 5 minutes, or until broth is fragrant.
5. Add the noodles (if using) and stir until broken apart. Turn heat down to medium-high.
6. Add tofu, mushrooms, and bell peppers. Cook for 5-8 minutes, or until noodles are done.
7. Turn down the heat to low and add the coconut milk and fish (or soy) sauce. Test the soup for spice and salt, adding more chillies if not spicy enough. Add more fish (or soy) sauce (instead of salt) as desired.
8. To serve, ladle into bowls with coriander sprinkled over and quarters of fresh lime on the side. Enjoy!

Note: The coconut milk can be omitted to create a lighter soup (if being served as an appetizer, for example).

Lemongrass-Coconut Noodle Soup

INGREDIENTS:

* 2 stalks lemongrass (see complete instructions below), OR 4 Tbsp. frozen prepared lemongrass
* 1 package Thai rice noodles
* 1 thumb-size piece galangal OR ginger, thinly sliced into matchstick-like pieces
* 4-6 cups vegetable broth or vegetarian "chicken" broth (6 cups serves 3-4 people)
* 1/2 package firm tofu, cubed, OR wheat gluten or soy chicken (or other meat substitute), cut into bite-size pieces
* 1 head broccoli, chopped into florets including stems
* 1-2 cups Chinese cabbage, chopped into bite-size pieces (bok choy, baby bok choy or su choy)
* 1-2 carrots, sliced
* 2-3 Tbsp. vegetarian fish sauce (OR substitute soy sauce)
* 2 Tbsp. soy sauce or tamari
* 1/2 can good-quality coconut milk
* roughly 1 cup fresh basil, roughly chopped if leaves are large
* Optional: Thai or Vietnamese chilli sauce

PREPARATION:

1. For complete instructions on how to buy and cook with lemongrass, see: All About Lemongrass: Your Guide to Buying, Preparing, and Cooking with Lemongrass.
2. First, place noodles in a pot of boiling water. Cover the pot and turn off the heat. Allow the noodles to soak in the hot water while you prepare the soup.
3. Place broth in a soup pot along with lemongrass (include left-over stalk pieces), galangal or ginger, and tofu or soy/wheat gluten. Bring to a boil, then reduce heat to medium. Allow to simmer while you chop up and add the vegetables (about 5 minutes).
4. Add the carrots first, then the broccoli and finally the cabbage. Stir and then allow to simmer 2 more minutes.
5. Add the coconut milk, stirring until dissolved. Reduce heat to minimum.
6. Add the vegetarian fish sauce and/or soy sauce. If you prefer your soup spicy, add 1-2 tsp. chilli sauce (OR simply serve it on the side for those who like it).
7. Do a taste test, adding more fish or soy sauce if not salty enough. If you find the soup too salty (this depends on how salty your broth is), add 1 to 2 Tbsp. lime juice.
8. Check rice noodles to make sure they are cooked (if still a little hard, boil briefly). Drain the noodles and portion them out into bowls. If you have extra noodles left over, leave them in the colander and rinse with cold water to prevent sticking.
9. Pour several ladles of soup over each bowl of noodles. Sprinkle fresh basil over each bowl. Serve with chilli sauce on the side (if desired), plus more fresh basil, and enjoy this bowl of culinary comfort.

Thai Pumpkin Curry

INGREDIENTS:

* 1/2 small pumpkin (or subsitute 1 acorn squash, butternut, or any other orange squash except spaghetti)
* 1 small or 1/2 large yam or sweet potato, peeled and cubed
* 1-2 medium carrots, cut into thick slices
* 1 yellow bell pepper, cut into bite-size pieces
* 1 cup cherry tomatoes
* 1/2 can chick peas, drained
* 2 Tbsp. grated orange rind
* CURRY SAUCE:
* 3-4 cloves garlic
* 1-2 fresh red chillies (or substitute fresh green chillies, OR 1-2 tsp Thai chilli sauce)
* 1 can coconut milk
* 1 tsp. tamarind paste (or substitute 1 Tbsp. lime juice)
* 2 Tbsp. vegetarian fish sauce (or regular fish sauce if you are non-vegetarian), or substitute 2 Tbsp. soy sauce
* 2 tsp. brown sugar
* juice of 1/2 lime
* juice of 1 medium orange
* 1/2 tsp. tumeric
* 1 Tbsp. rice vinegar (or substitute apple cider vinegar)
* 1 Tbsp. ground coriander seeds, 1 Tbsp. ground cumin, and 1 tsp. fennel seed (preferably all ground in a coffee grinder)
* 1/3 purple onion, sliced
* GARNISH:
* handful of fresh basil leaves
* optional: 1 Tbsp. roasted pumpkin seeds and a few nasturium flowers (or other edible flowers)

PREPARATION:

1. To make the curry sauce, place all sauce ingredients together in a food processor (or blender if you don't have a processor). Process well. Set aside.
2. Prepare pumpkin or squash by cutting it open and scooping out the seeds with a spoon.
Either save the seeds for roasting, or discard. Cut the pumpkin/squash into cubes, slicing off the skin. You will probably only use 1/3 to 1/2 a pumpkin for this recipe (save the rest in the refrigerator for cooking later).
3. Prepare the rest of the vegetables plus the orange rind.
4. Place the pumpkin (or squash), yam, and carrots in the wok/frying pan together with the curry sauce over medium-high heat. Stir well.
5. When the curry begins to boil, reduce heat to medium, stirring occasionally. Allow to simmer for 6-8 minutes, or until vegetables have softened.
6. Add the bell pepper, cherry tomatoes, chick peas, and orange rind, stirring to incorporate. Simmer for 2 more minutes.
7. Do a taste test for salt and spice. If not salty enough, add a little more [vegetarian] fish sauce (or soy sauce), 1 tsp. at a time. If not spicy enough for your taste, add more fresh chilli (or chilli sauce).
8. To serve, scoop into a large serving bowl, or portion out on individual plates. Sprinkle with fresh basil leaves and pumpkin seeds, then top with several nasturium flowers (if using). Serve with plenty of Thai jasmine rice (white or brown), and enjoy this colorful and fragrant dish.

Warm Thai Fresh Rolls

Ingredients

* 1 package dried round rice wraps (available at Asian grocers)
* 3 cloves garlic, chopped or minced
* 1 onion, sliced and chopped
* 1 peeled, thumb-size piece galangal (or ginger)
* 1 package of "beef" or "chicken" wheat gluten strips (or substitute approx. 1 1/2 cups beef or chicken strips if non-vegetarian)
* 1 head broccoli, cut into small florets
* 1 Thai eggplant (or 1/2 a Japanese eggplant), chopped into small slices or chunks
* 1 cup fresh basil, roughly chopped
*

Sauce

* 1-2 Tbsp. black bean & garlic sauce (available at Asian grocers
* 1/2 tsp. dark soy sauce
* 2 tsp. light soy sauce
* 1 Tbsp. [vegetarian or regular] fish sauce
* 1 Tbsp. rice vinegar
* 3 Tbsp. water

First, place wok or large frying pan over medium-high heat. Add 2 Tbsp. oil (such as canola), then the onion, galangal or ginger, and garlic. Stir-fry 1 minute.

1. Fry onion, galangal (or ginger), and garlic in oil.
2. Add beef or wheat gluten and stir fry.
3. Add vegetables and stir fry.
4. Mix and add black bean sauce.
5. Prepare rice wraps.
6. Spooning on the Filling
7. Continuing to Wrap
8. Finish rolling the wrap.
9. Make an Easy Dipping Sauce and Enjoy!

Fettuccine Alfonso (Vegan Alfredo)

Ingredients:

• 1 1/2 C corn kernels (fresh, frozen, or canned)
• 1 1/2 C soy or rice milk
• 2 T tahini (optional)
• 1 T onion granules
• 1 t salt
• 1 15 1 2-oz can Great Northern beans, rinsed and drained well
• 1 lb fettuccine
• cracked black pepper

If using frozen corn, thaw and drain it well. Place corn, milk, tahini, and seasonings in a blender and process until completely smooth. (This may take several minutes to completely pulverize the corn.) Pour the blended mixture into a medium saucepan and stir in the beans. Warm over medium-low until the beans are heated through, stirring often.

While sauce is heating, cook fettuccine in a large pot of boiling water until tender. Drain well and return to pot. Add the hot sauce and toss until noodles are evenly coated. Serve immediately, topping portions with a generous amount of cracked pepper.

Simple Vegetarian Chili

Ingredients (use vegan versions):

* 2 tomatoes or 1 can of diced tomatoes
* 1 green bell pepper, or a combination of other colored bells
* 1 medium sized onion
* 2 cans of chili beans in sauce or 2 cans of your choice: kidney,
pinto, black
* 1 15 oz. can of tomato sauce, unseasoned
* olive oil
* 3/4 cup (when sliced) canned or fresh mushrooms
* veggie "crumbles" (optional)
* 1/2 teaspoon cumin (Add more or less to taste)
* 1/2 teaspoon chili powder (add more or less to taste)
* dash of cayenne pepper

Directions:

Chop up the onion, mushroom (if not canned), and bell pepper. You can
chop them in big chunks, which is preferable because it adds eye appeal
and makes the chili hardier. Or you can chop them more finely, it is
completely up to you. Sauté those in a big sauce pan with the olive
oil.

Once the onions become somewhat soft and translucent, add in diced
tomatoes (if using canned, reserve the liquid, if using fresh, seed the
tomatoes). Add in tomato sauce and allow the sauce to clean the bottom
of the pan, in order to keep all of the great flavors. Turn the burner
down to medium or medium- high and let it simmer for a while, to
thicken the sauce.

Add in beans, reserving the liquid, and add in crumbles. Stir well and
add seasoning, combining them completely into the chili.

Cook it for longer at this point to thicken it, serve it as is, or add
the reserved liquid to thin it a bit, it is all personal preference.

Serves: 3-4

Preparation time: 30 minutes

Cranberry Bars

Ingredients (use vegan versions):

* 1 (12 ounce) package whole cranberries
* 1 cup white vegan sugar
* 3/4 cup water
* 1 (18.25 ounce) package vegan yellow cake mix
* 3/4 cup non-hydrogenated vegan margarine, melted
* 2 Ener-G replacer eggs
* 1 cup rolled oats
* 3/4 cup packed light vegan brown sugar
* 1 teaspoon ground ginger
* 1 teaspoon ground cinnamon

Directions:

1. In a saucepan over medium heat, combine the cranberries, white vegan
sugar, and water. Cook, stirring occasionally until all of the
cranberries have popped, and the mixture is thick, about 15 minutes.
Remove from heat, and set aside to cool.

2. Preheat the oven to 350 degrees F (175 degrees C).

3. In a large bowl, mix together the cake mix, melted butter, and eggs.
Stir in the oats, vegan brown sugar, ginger and cinnamon. Set aside
about 1 1/2 cups of the mixture, and spread the rest into the bottom of
a 9x13 inch baking dish (you might want to place aluminum foil in the
dish and spray the edges in order to keep from sticking). Pack down to
form a solid crust, getting it as even as possible. Spread the cooled
cranberry mixture over the crust. Pinch off pieces of the remaining
mixture and place evenly over the cranberry layer.

4. Bake for 35 to 40 minutes in the preheated oven, until the top is
lightly browned. Cool in the pan for about 40 minutes before slicing
into bars.

Serves: 20-40

Preparation time: 30 mins

Avocado and "Cream Cheese" Pita Sandwich

Ingredients (use vegan versions):

* vegan cream vegan cheese (I love Tofutti)
* 1/2 avocado
* 1 tablespoon sunflower seeds
* handful of lettuce/spinach
* 1 pita, cut in half

Directions:

Spread vegan cream vegan cheese on one half of the pita and avocado on
the other half. Add in seeds and lettuce/spinach. You can also toast
the pita for a warm sandwich.

Serves: 4

Preparation time: 10 Minutes

Cornmeal Chili Bake

Ingredients (use vegan versions):

* 3 cups water
* 1 teaspoon sea salt
* 1 cup quick-cooking cornmeal
* 1 tablespoon olive oil
* 1/2 teaspoon oregano
* 1/8 teaspoon cumin
* 1/8 teaspoon chili powder
* couple pinches turmeric
* chili of your choice
* 1 tablespoon vegan parmesan

Directions:

In a medium pot, bring water and sea salt to a boil. Lower heat and
slowly whisk in cornmeal until thickened, about 2-3 minutes. Add
remaining ingredients and stir well. Season with additional sea salt
and black pepper if desired. Cover and cool a little.

I spoon this mixture over Fantastic chili (prepared). It would be
delicious over any chili recipe though.

Once you have prepared the chili of your choice, preheat over to 375.
Spoon the chili into an 8" x 12" baking dish. Spoon cornmeal mixture
over the chili entirely. Sprinkle with additional soy/rice parmesan if
desired, and bake for 28-30 minutes, until cornmeal has started to
brown and chili is bubbling.

Serves: 6

Alilia's Brown Rice Falafel Casserole

Ingredients (use vegan versions):

* 1 small to medium red onion
* garlic cloves (I used 10 because I love garlic)
* 1/3 cup corn
* 1/2 cup thinly sliced bell pepper
* 1/2 cup organic whole wheat pastry flour
* 3 tablespoon Earth Balance Natural Buttery Spread
* 1/3 cup low fat SNO*E tofu milk
* 2 cups of water
* 1 tablespoon veggie chicken soup base
* 1 teaspoon sea salt
* 4 cups cooked brown rice
* about 20 falafels (I use Fantastic brand mix)

Directions:

Blend onion and garlic cloves in food processor until the pieces are
very small but not quite pureed.

In cast iron skillet, brown the flour on high for a few minutes. Add
non-hydrogenated vegan margarine. Turn to low heat and stir until
mixed. Add soy or tofu milk. Stir until mixed. Turn to medium heat and
add 2 cups of water about 1/4 cup at a time until well mixed. Add salt
and soup base. Add extra salt, soup base or other seasonings to taste.
Stir. Turn to medium high and let simmer to thicken while you prepare
the vegetables.

In a wok or another frying pan, brown onion & garlic mixture. Throw in
some corn and peppers and whatever vegetables you have (strings of
carrots maybe).

Stir vegetable mixture into gravy and add the rice. Mix well.

Make flat Falafels.

Line the bottom of a 9x13 inch casserole dish with falafels. Cover with
rice mixture. Crumble remaining falafels over the top of the mixture.
Cover with foil and bake on 350 degrees F for 30-45 minutes or until
done.

Natto and Rice

Ingredients (use vegan versions):

* 200 to 250 grams cooked rice
* 50 grams natto (fermented soybeans)
* 1 teaspoon chopped green onion or chives
* soy sauce, to taste
* spicy mustard, to taste

Directions:

Natto is a fermented soybean produce from Japan, where its health
benefits are widely known. It is high in calcium, vitamins B and K, and
soy isoflavines, and is proven to inhibit blood clotting, reducing the
risk of strokes or heart attacks. Some claim it fights cancer, aids
digestion, aids weight loss and lowers cholesterol, but scientific data
for these claims is debatable. Natto has a funky smell, but tastes
nutty and mildly pungent. If you liked pungent cheeses like bleu cheese
or brie before becoming vegan, then you might like natto. Natto also
has a weird sticky, stringy, slippery texture--this, plus the smell,
turn a lot of people off. But if you can develop a taste for it, you'll
find it addictive. It is available in the US at some Asian groceries.
Usually natto is sold in sets of 3 or 4 50-gram packages. I would
recommend asking your local health food store to order some. Because of
its benefits, it ought to be more widely distributed as a health food.

Here is one of the basic ways to consume natto in Japan: Open one
package of natto and mix in soy sauce and spicy mustard to taste. Some
natto packages come with a little packet of mustard and tare sauce,
which contains soy sauce and mirin (sweet sake). Finely chop a teaspoon
of green onions or chives and mix into the natto. Note that natto will
get more viscous and stringy the more you stir it. Put natto on top of
a bowl of steaming hot rice. Enjoy!

Serves: 1

Preparation time: 10 min. (if rice is already cooked)

Carrot Salad

Ingredients (use vegan versions):

* 2 pounds peel & sliced carrots
* 1 sliced onion
* 1/2 cup vegetable oil
* 3/4 cup cider vinegar
* 1 tablespoon prepared mustard
* 1 teaspoon vegan Worcestershire sauce
* 1 cup sugar

Directions:

Parboil the carrots until soft but still crunchy. Drain and set aside.
Add sliced onion to the carrots. Mix the remaining ingredients in
another bowl. Pour over carrots and onions, mix well. Refrigerate or
serve warm.

Serves: 8

Preparation time: 30 minutes

Rich and Creamy Lowfat Vegan Alfredo

Ingredients (use vegan versions):

* 1 pkg. lowfat silken tofu
* 3 tablespoon vegan butter-flavored powder
* 1/4 cup vegan soy parmesan
* 2T nutritional yeast
* veggie broth
* salt and pepper to taste
* cooked rotini, or your favorite

Directions:

Blend all sauce ingredients, adding enough broth to make a smooth and
creamy consistency and heat gently. Serve over pasta one scant
quarter-cup per person.

Variations:

Spinach Alfredo - add one 10 oz. package of frozen chopped spinach,
thawed and drained, after blending. Adding it before blending makes it
look rather disgusting, like green slime. It still tastes good if you
can get past the color.

Tomato Alfredo - substitute low-sodium V8 for broth, add tomato paste
to taste. My vitamin-hating, junk-food-loving son pronounced this "a
keeper".

Serves: 4 or more

Preparation time: 5 mins.

Creamy Pesto Sauce

Ingredients (use vegan versions):

* 2 cups cooked soybeans
* 1 large bunch basil, washed and spun dry
* juice of 2 lemons
* zest of 1 lemon
* 5 large cloves garlic
* 6 tablespoon extra virgin olive oil
* 1/4 cup plain soymilk
* salt/pepper to taste
* *optional * several grates of fresh nutmeg

Directions:

Place all of the above in a food processor or strong blender. I use a
VitaMix. Process for several minutes until very creamy. This takes at
least 2 minutes.

This is delicious as a creamy pesto for pasta, a mayo like spread for
sandwiches, as a topping for soups or casseroles, or to add flavor to
steamed veggies or in salad dressings. The possibilities are endless!
Enjoy!

Serves: 12

Preparation time: variable

Best Ever Ice-Cream

Ingredients (use vegan versions):

* 1 cup of frozen fruit, strawberries, peaches or blue berries
* 1 baggy of frozen sliced banana
* vegan maple syrup or natural sugar to taste
* soy or rice milk to constency preferred

Directions:

Always freeze any left over peaches or bananas. Slice your bananas
before freezing. One banana to a baggy. Use a food processor for this
recipe, it makes it so creamy. If fruit doesn't want to blend, add
about 1/4 cup of your soy/rice milk at the beginning.

This is so easy and so yummy. Sometimes, I add wheat germ on the top
when I put the ice cream in bowls for a yummy crunch on top. This is
soooooo good. You will wonder why you ever ate that junk at the stores
that is filled with poison. If you thin this down, it makes a nice
shake also. The ice-cream recipe doesn't call for much of the milks.
Play with it, you'll know how much you will need as you learn to make
it. The bananas are your natural sweetener and creaminess in this.
Enjoy!

Serves: 2 or 3

Preparation time: 5 to 10 minutes

Cranberry Bars

Ingredients (use vegan versions):

* 1 (12 ounce) package whole cranberries
* 1 cup white vegan sugar
* 3/4 cup water
* 1 (18.25 ounce) package vegan yellow cake mix
* 3/4 cup non-hydrogenated vegan margarine, melted
* 2 Ener-G replacer eggs
* 1 cup rolled oats
* 3/4 cup packed light vegan brown sugar
* 1 teaspoon ground ginger
* 1 teaspoon ground cinnamon

Directions:

1. In a saucepan over medium heat, combine the cranberries, white vegan
sugar, and water. Cook, stirring occasionally until all of the
cranberries have popped, and the mixture is thick, about 15 minutes.
Remove from heat, and set aside to cool.

2. Preheat the oven to 350 degrees F (175 degrees C).

3. In a large bowl, mix together the cake mix, melted butter, and eggs.
Stir in the oats, vegan brown sugar, ginger and cinnamon. Set aside
about 1 1/2 cups of the mixture, and spread the rest into the bottom of
a 9x13 inch baking dish (you might want to place aluminum foil in the
dish and spray the edges in order to keep from sticking). Pack down to
form a solid crust, getting it as even as possible. Spread the cooled
cranberry mixture over the crust. Pinch off pieces of the remaining
mixture and place evenly over the cranberry layer.

4. Bake for 35 to 40 minutes in the preheated oven, until the top is
lightly browned. Cool in the pan for about 40 minutes before slicing
into bars.

Serves: 20-40

Preparation time: 30 mins

Cream Cheese

Ingredients (use vegan versions):

* 1 14oz package silken tofu
* 1/4 cup cashew butter
* 2 teaspoon water or soymilk
* 2 tablespoon vegan sugar
* 1/4 teaspoon sea salt

Directions:

Blend all ingredients well until smooth. Now you've got an incredibly
tasty "cream cheese".

You can add onion, garlic, herbs, whatever to add extra kick to your
"cream cheese".

I use this in my cheese cake.

Serves: 2 cups

Preparation time: 5 minutes

Nuggets

Ingredients (use vegan versions):

* Inside:
* 2 cups wheat gluten
* 1 teaspoon each pepper, salt and sage
* 1 tablespoon soya sauce or Braggs
* 3-5 tablespoons ketchup
* 1 to 1 1/2 cups water or veggie broth + 4 to 6 cups broth
* Outside:
* 2 cups chickpea flour
* 2 cloves garlic, minced
* 1 small onion, minced
* 1 teaspoon garlic salt
* any other spices you might want to add [like Cajun spice or
crushed red peppers]
* 1/2 to 1 cup water
* oil for frying

Directions:

Inside:
Mix together the dry inside ingredients. Mix the wet ingredients
separately (not including the broth), and then stir together the wet
and dry ingredients (not including the broth). You might need to add
more wet or dry to make the consistency a firm but sponge like ball.
Cut or tear the ball into small 1 inch pieces.

Place them on a deep baking tray or in a roasting pan and pour the
broth over them [they should be completely covered]. Bake in the oven
at 450 for 45-60 minutes. Stir them around once and a while.

After they're done, remove pieces and place in a bowl in fridge to cool
down. Save the broth for future recipes.

Meanwhile, mix the outside ingredients. It should be a semi thick and
sticky consistency, so you might have to add more chickpea flour or
water.

Heat oil in either a non-stick pan or a deep fryer. Dip the pieces into
the batter and coat well. Add to heated oil and cook till outside is
golden brown.

Place on paper towel to get rid of excess oil and eat.

Serves: 4-6

Preparation time: 1 1/2 hours

Extra Spicy Warm Comfort Chili

Ingredients (use vegan versions):

* A) 2 tablespoon vegetable oil, 1 large chopped onion, 4 thinly
sliced garlic cloves
* B) 1 med diced carrot, 1 diced green pepper, 1 habanero (or 2
jalepeno peoppers), minced
* C) 1 teaspoon coriander
* D) 1.5 tablespoon ground cumin
* E) 1/2 tablespoon oregano
* F) 1/4 teaspoon cayenne pepper
* G) 1 tablespoon chili powder
* H) 3 veggie burgers, crumbled
* I) 1/2 frozen tofu cake, crumbled
* J) 1 28oz can diced tomatoes, 1 15oz can red kidney beans, 1 15
oz can pinto beans
* K) 3/4 cup vegan lager beer, 2/3 cup veg broth, 3 tablespoon BBQ
sauce
* L) 1 teaspoon sugar, 2/3 cup tomato paste, 2 tablespoon Masa
Harina (corn flour used in Mexican cooking to make corn tortillas,
tamales and other corn-based doughs)
* M) 1 teaspoon sugar, 1 teaspoon unsweetened cocoa powder,
favorite hot sauce
* N) shredded vegan cheddar cheese, fresh cilantro, salt/pepper to
taste

Directions:

In large saute pan over medium heat, sautee A and B until veggies are
soft (about 8 min). Add C-G and mix well. Cover and cook for 3 min.
Stir in H and I, cook several minutes partially covered until heated
through.
Meanwhile in large soup pot, mix together J-M. stir occasionally
uncovered over medium high heat.
Transfer the saute pan ingredients (veggies, tofu, "burger") over to
soup pot. Stir well.
Simmer partially covered for 1 hour.
Add salt/pepper to taste. Serve in bowls topped with shredded cheese
and cilantro. Enjoy!

Serves: 6 - 8

Preparation time: 2.5 hours

Natto and Rice

Ingredients (use vegan versions):

* 200 to 250 grams cooked rice
* 50 grams natto (fermented soybeans)
* 1 teaspoon chopped green onion or chives
* soy sauce, to taste
* spicy mustard, to taste

Directions:

Natto is a fermented soybean produce from Japan, where its health
benefits are widely known. It is high in calcium, vitamins B and K, and
soy isoflavines, and is proven to inhibit blood clotting, reducing the
risk of strokes or heart attacks. Some claim it fights cancer, aids
digestion, aids weight loss and lowers cholesterol, but scientific data
for these claims is debatable. Natto has a funky smell, but tastes
nutty and mildly pungent. If you liked pungent cheeses like bleu cheese
or brie before becoming vegan, then you might like natto. Natto also
has a weird sticky, stringy, slippery texture--this, plus the smell,
turn a lot of people off. But if you can develop a taste for it, you'll
find it addictive. It is available in the US at some Asian groceries.
Usually natto is sold in sets of 3 or 4 50-gram packages. I would
recommend asking your local health food store to order some. Because of
its benefits, it ought to be more widely distributed as a health food.

Here is one of the basic ways to consume natto in Japan: Open one
package of natto and mix in soy sauce and spicy mustard to taste. Some
natto packages come with a little packet of mustard and tare sauce,
which contains soy sauce and mirin (sweet sake). Finely chop a teaspoon
of green onions or chives and mix into the natto. Note that natto will
get more viscous and stringy the more you stir it. Put natto on top of
a bowl of steaming hot rice. Enjoy!

Serves: 1

Preparation time: 10 min. (if rice is already cooked)

Easy Crunchy Holiday Quinoa

Ingredients (use vegan versions):

* 1 cup quinoa
* 1/2 cup raw sunflower seeds
* 3/4 cup roasted red pepper hummus (tribe is my fave brand)
* 1 clove garlic- minced
* 1 red pepper- diced
* 1 green pepper- diced
* dash of salt & pepper

Directions:

rinse quinoa and put in a small pot w/ 2 cups filtered h2o. bring to a
boil and then simmer on low for 10-12 minutes. Add minced garlic clove
and stir occasionally. When quinoa is done, add the remaining
ingredients and stir well. easy!

This can be used for stuffing other veggies to bake in the oven or
eaten straight out of the pan.

(I cannot consume too much soy so this is a great way to get a lot of
protein!)

Serves: 2

Preparation time: 15 min

Avocado and "Cream Cheese" Pita Sandwich

Ingredients (use vegan versions):

* vegan cream vegan cheese (I love Tofutti)
* 1/2 avocado
* 1 tablespoon sunflower seeds
* handful of lettuce/spinach
* 1 pita, cut in half

Directions:

Spread vegan cream vegan cheese on one half of the pita and avocado on
the other half. Add in seeds and lettuce/spinach. You can also toast
the pita for a warm sandwich.

Serves: 4

Preparation time: 10 Minutes

Alilia's Brown Rice Falafel Casserole

Ingredients (use vegan versions):

* 1 small to medium red onion
* garlic cloves (I used 10 because I love garlic)
* 1/3 cup corn
* 1/2 cup thinly sliced bell pepper
* 1/2 cup organic whole wheat pastry flour
* 3 tablespoon Earth Balance Natural Buttery Spread
* 1/3 cup low fat SNO*E tofu milk
* 2 cups of water
* 1 tablespoon veggie chicken soup base
* 1 teaspoon sea salt
* 4 cups cooked brown rice
* about 20 falafels (I use Fantastic brand mix)

Directions:

Blend onion and garlic cloves in food processor until the pieces are
very small but not quite pureed.

In cast iron skillet, brown the flour on high for a few minutes. Add
non-hydrogenated vegan margarine. Turn to low heat and stir until
mixed. Add soy or tofu milk. Stir until mixed. Turn to medium heat and
add 2 cups of water about 1/4 cup at a time until well mixed. Add salt
and soup base. Add extra salt, soup base or other seasonings to taste.
Stir. Turn to medium high and let simmer to thicken while you prepare
the vegetables.

In a wok or another frying pan, brown onion & garlic mixture. Throw in
some corn and peppers and whatever vegetables you have (strings of
carrots maybe).

Stir vegetable mixture into gravy and add the rice. Mix well.

Make flat Falafels.

Line the bottom of a 9x13 inch casserole dish with falafels. Cover with
rice mixture. Crumble remaining falafels over the top of the mixture.
Cover with foil and bake on 350 degrees F for 30-45 minutes or until
done.

Warm Artichoke & Tomato Pasta Salad

Ingredients (use vegan versions):

* 1 bag frozen artichoke hearts
* 1 pint fresh grape tomatoes
* 1 cup sliced mushrooms
* 2 cups (4 ounces) or more rotini pasta of choice
* 1 can (or 1/5 cups) cooked, drained Great Northern or Cannellini
beans
* 2 teaspoon olive oil
* 1/2 cup or more balsamic vinegar
* garlic powder
* basil
* salt
* 1 tablespoon vegan soy parmesan

Directions:

Note on the artichoke: I use frozen artichoke heart quarters that the
grocery store Kroger makes in one of their store brands. I haven't seen
them anywhere else, so use about 2 cans of water-packed hearts if you
can't find the frozen ones.

Boil water for pasta and cook as directed on the package. I used quinoa
pasta, as I like to do whole grains, but light-colored pasta works
better with this dish.

In a small or medium sauce pan, boil about two cups of water and add
the frozen artichoke hearts, cooked beans, and mushrooms. Cook until
the artichoke pieces are tender, about three minutes. Drain out the
water and then return the mixture to the sauce pan. Add the rest of the
ingredients, stir, and cook until the tomatoes get warm.

Add the vegetable mixture to the cooked pasta and serve. Top with soy
parmesan.

Serves: 2

Preparation time: 20 minutes

Natto Salad

Ingredients (use vegan versions):

* 50 gram package of natto (fermented soybeans)
* 1 teaspoon chopped green onions or chives
* 1 teaspoon finely chopped onion
* 2 teaspoon finely chopped celery
* 1 to 2 teaspoon vegan mayo
* 1 to 2 teaspoon spicy mustard
* a few dashes hot sauce (optional)
* small splash vinegar (optional)
* soy sauce, to taste
* any other ingredients you like to add to bean salad

Directions:

I submitted a recipe for natto and rice which does little to mask
natto's weird taste and texture--which is fine for those who like
natto. However, by making it into a bean salad, you can almost
completely cover up its pungency, and thus enjoy the health benefits of
natto even if you can't stand the flavor. For starters, you can mix a
few drops of vinegar into the natto, and this will neutralize the
ammonia that is responsible for natto's strong odor. Then mix in
chopped green onion, regular onion, and celery. Stir in vegan mayo and
spicy mustard. Add soy sauce to taste, and some hot sauce, if you like.
Eat it like this, or load it up with any other ingredients that will
help you cover up natto's taste, such as more mayo and mustard, a
strong salad dressing, or chopped garlic. You could also dilute the
natto salad with some plain beans, such as garbanzos, black beans,
lentils, or just plain soybeans. Eat the salad with crackers or vegan
bread.

Serves: 1 serving

Preparation time: 10 minutes

The Real, Real BBQ Tofu

Ingredients (use vegan versions):

* 375g firm tofu, preferably frozen, thawed and pressed or squeezed
to get rid most of the water in it (this is optional, but recommended)
DO NOT use Silken Firm Tofu unless you want scrambled tofu with no
flavour).
* juice and pulp of 1/2 a lemon
* 2 teaspoons (not heaped unless you REALLY like salt) of Massel
Beef Style stock powder, product of Australia (No animal content, No
added MSG, No gluten, No lactose)
* 3 overflowing desert spoons of light soy sauce. I use Pearl River
Bridge Superior Light Soy Sauce - $1.75 for 500ml from Coles -
BARGAIN!!! This soy sauce is NOT gluten free but damn it’s good!
* 1 medium sized red piri-piri chilli (those thin 1 inch long hot
little buggers you get from Asian shops), chopped with seeds
* 2 heaped teaspoons of jarred crushed garlic or 3-4 fresh cloves,
crushed
* 4 sprigs of fresh rosemary, about 3 inches long, stripped from
stem and roughly chopped
* 4 sprigs of fresh lemon thyme, about 3 inches long, stripped from
stem. Don’t chop the leaves; leave them whole. Stripping them from the
stem with your fingers lets out plenty of aroma and flavour.
* 5-6 teaspoons of ultra special, top-secret super happy family
wish ingredient (see below).
* Hot and cold water
* Olive oil

Directions:

To everyone at VegWeb. Hi, I submitted a similar recipe to this one a
couple of years ago under the name REAL BBQ Tofu, by Robturtle (which
is still on the recipe list). My new user name is captainnativeveg (I
forgot my old password!). This recipe, however, has been refined over
time, and includes a delicious chilli sherry condiment. I hope you
enjoy it. This recipe is suitable for vegans.

Method: • Press or squeeze excess water from tofu.

• Slice tofu block into 1/2cm "steaks" and set aside. You should get
10-13 steaks from one block.

• Select a container that will accommodate the tofu and add all the
above ingredients except the tofu, water and olive oil.

• Add a small amount of hot water to the mix to dissolve the stock
powder, and then give it a good swish around.

• Add a couple of good dashes of olive oil (but don’t go nuts – maybe
about 2 teaspoons)

• Add about half a cup of cold water, give it a bit of a swish, and
then lay the tofu evenly in the dish.

• Add enough cold water to almost cover the tofu, so the top layer of
steaks is half out of the marinade. Give it another swish around.

• Place a mug or small bowl upside down onto the top layer of steaks
and press it down so all the tofu is covered in marinade. The mug or
bowl should be heavy enough to keep all the steaks submerged. Doing it
this way minimizes the amount of water you’ll add to the brew, which
makes the marinade stronger and cuts down on refrigeration time before
cooking.

• Stick it in the fridge for a minimum of 1 hour.

Cooking:

• Oil and heat the BBQ and make sure you cook the steaks on a
reasonably high heat. As soon as all the steaks are on the plate, baste
them with marinade using a spoon and making sure that its nicely
swished around so you get all the garlic and chilli and herbs swimming
around in it before you spoon it on. All you have to do is baste them
regularly and turn them occasionally to make sure they don’t burn. Each
time you turn them, baste them and you can’t go wrong. You should be
all out of marinade by the time they’ve cooked – it evaporates pretty
quickly due to the high water content. If you want your steaks dry, let
the last of the marinade evaporate before you take them off the plate
(good cold in sandwiches if you cook them this way). If you want the
steaks juicy (best when hot), save enough marinade for a good coverage
and add this about a minute before you take them off the plate.

• EAT EAT EAT!!!! MMMMMMM!!!!!

"Ultra Special Top Secret Super Happy Family Wish Ingredient" recipe
(or "Chilli Sherry" for short)

• Buy the cheapest bottle of sherry you can find.

• Find a bottle with a lid that has a 300ml (30cl) capacity. I find
then Schweppes 315ml mixer bottles are perfect, as 1 lid full equals 2
teaspoons.

• Put about 8 medium red chilli's (you don’t need to score them or
remove the stems) into the bottle and then top it up with sherry.

• Put on the lid and leave it in the cupboard for about a month before
using it. Once you’ve had it for a while the chilli’s go kind of funny
looking, but that’s nothing to worry about as the alcohol kind of
preserves them. It gets stronger the longer you leave it, and the last
third of the bottle is excellent – nice and spicy!

• This stuff is great on or in almost anything. Try it sparingly mixed
into salad dressings, in marinades of all types, in stirfrys and Asian
curries.

Any comments or suggestions are appreciated. Sorry about the metric
measurements, I'm Australian. email: captainnativeveg@yahoo.com.au

Serves: 3

Preparation time: 1 hour 15 minutes

Simple Marinara

Ingredients (use vegan versions):

* 4 tablespoon extra virgin olive oil
* 10 cloves garlic, crushed
* 1-2 teaspoon dried red pepper flakes
* 1 teaspoon dried oregano
* 1 teaspoon dried rosemary
* 1 teaspoon dried basil
* 1 29oz can crushed tomatoes
* 1 29oz can whole tomatoes, crushed with your hands
* 2 tablespoon balsamic vinegar
* salt/pepper to taste
* 1/2 cup chopped fresh basil

Directions:

Start with a 4 quart heavy-bottomed more saucy. In a COLD pan add the
olive oil, garlic, red pepper flakes, oregano, rosemary, dried basil
and a pinch of salt. Slowly bring this up to a medium temperature. When
the garlic is sizzling and very fragrant add the tomatoes and balsamic
vinegar. Bring to a gentle boil for several minutes. Turn down heat and
cook for about 10 more minutes. Taste and adjust seasonings
(salt/pepper). Just before serving, stir in the fresh basil.

This will cover at least 1 lb of dried pasta and probably closer to 2
lbs depending on how much sauce you like. It freezes great as well.

Serves: enough for 1-2 lbs of pasta

Preparation time: 20 minutes

Simple Vegetarian Chili

Ingredients (use vegan versions):

* 2 tomatoes or 1 can of diced tomatoes
* 1 green bell pepper, or a combination of other colored bells
* 1 medium sized onion
* 2 cans of chili beans in sauce or 2 cans of your choice: kidney,
pinto, black
* 1 15 oz. can of tomato sauce, unseasoned
* olive oil
* 3/4 cup (when sliced) canned or fresh mushrooms
* veggie "crumbles" (optional)
* 1/2 teaspoon cumin (Add more or less to taste)
* 1/2 teaspoon chili powder (add more or less to taste)
* dash of cayenne pepper

Directions:

Chop up the onion, mushroom (if not canned), and bell pepper. You can
chop them in big chunks, which is preferable because it adds eye appeal
and makes the chili hardier. Or you can chop them more finely, it is
completely up to you. Sauté those in a big sauce pan with the olive
oil.

Once the onions become somewhat soft and translucent, add in diced
tomatoes (if using canned, reserve the liquid, if using fresh, seed the
tomatoes). Add in tomato sauce and allow the sauce to clean the bottom
of the pan, in order to keep all of the great flavors. Turn the burner
down to medium or medium- high and let it simmer for a while, to
thicken the sauce.

Add in beans, reserving the liquid, and add in crumbles. Stir well and
add seasoning, combining them completely into the chili.

Cook it for longer at this point to thicken it, serve it as is, or add
the reserved liquid to thin it a bit, it is all personal preference.

Serves: 3-4

Preparation time: 30 minutes

Black beans, rice, and lettuce burritos!

Ingredients (use vegan versions):

* 2 Cups of Cooked Black Beans or 1 can
* 1/4 medium onion
* minced garlic (to taste)
* 4 cups of steamed rice
* 2 teaspoons of black pepper
* flour tortillas

Directions:

Bring the black beans to a simmer in their own juices. Use fresh garlic
and slice it very fine so it nearly dissappears when you add it to the
beans with the pepper After about five minutes add the onions. When
serving use twice as much rice as beans and about a third as much
lettuce, all wrapped in a nice flour tortilla.

Cornmeal Chili Bake

Ingredients (use vegan versions):

* 3 cups water
* 1 teaspoon sea salt
* 1 cup quick-cooking cornmeal
* 1 tablespoon olive oil
* 1/2 teaspoon oregano
* 1/8 teaspoon cumin
* 1/8 teaspoon chili powder
* couple pinches turmeric
* chili of your choice
* 1 tablespoon vegan parmesan

Directions:

In a medium pot, bring water and sea salt to a boil. Lower heat and
slowly whisk in cornmeal until thickened, about 2-3 minutes. Add
remaining ingredients and stir well. Season with additional sea salt
and black pepper if desired. Cover and cool a little.

I spoon this mixture over Fantastic chili (prepared). It would be
delicious over any chili recipe though.

Once you have prepared the chili of your choice, preheat over to 375.
Spoon the chili into an 8" x 12" baking dish. Spoon cornmeal mixture
over the chili entirely. Sprinkle with additional soy/rice parmesan if
desired, and bake for 28-30 minutes, until cornmeal has started to
brown and chili is bubbling.

Serves: 6

Choco Walnut Tofu Smoothie

Ingredients (use vegan versions):

* 1 block silken soft tofu
* 1 cocoa powder
* 2-3 teaspoon sweetener (varies) or syrup
* 1oz chopped walnut
* 1 cup unsweetened soymilk

Directions:

Smash tofu and put it into blender. add cocoa powder, sweetener and
soymilk and blend altogether. Add chopped walnut and mix it together.
Freeze about 1 hour - ice cream. Refrigerate - smoothie.
You can also top with cinnamon or maple syrup for flavoring.

Serves: 3

Preparation time: 5mins

Best Macaroni and Cheese in the World

Ingredients (use vegan versions):

* 1 1/2 cups of plain vegan soymilk
* 1 cup of water
* 1/3 cup of tamari or soy sauce
* 1 1/2 cup of nutritional yeast
* 1 tablespoon paprika
* 1 tablespoon garlic powder
* 1 tablespoon vegesal or in lack of fancy product, just use salt
* 1/4 of a block of firm (not silken) tofu
* 1 cup of canola or vegetable oil
* 1 1/2 lbs of pasta of your choice preferably macaroni
* a relatively large baking pan (like a brownie pan)
* 1 dollop of vegan mustard (optional)

Directions:

This is very simple and tastes amazing!
Pre-heat oven to 350 degrees Fahrenheit.
Boil water in a big pot for the pasta.
All of the ingredients sans pasta can easily go in a blender liquid and
powdered this is by far the easiest way and the only was I do it.
Once pasta is cooked drain I and put it in the baking pan pour the
"cheese" sauce over the pasta.
Bake until the top of the pasta looks slightly browned and crispy about
15 minutes but not too crispy because that is gross.
I honestly do not know the serving information or nutritional content I
can tell you it feeds a heck of a lot of people and if you are cooking
for yourself it will last about 5 days if you eat it for all three
meals of the day.

Serves: a lot

Preparation time: about 8 min.

Vegan Gravy

Ingredients (use vegan versions):

* 2 cups kidney, pinto or adzuki bean cooking juice (do NOT use chick peas!)
* 2 tablespoon tamari soy sauce or dark miso
* 1/2 tablespoon cold-pressed olive oil
* 1/3 cup whole wheat, kamut, millet or quinoa flour
* 1/4 teaspoon chili powder, vegetable broth powder or curry powder
* 1/4 teaspoon sea salt or vegetable sea salt
* 1/4 teaspoon sea kelp
* dash(s) of cayenne red pepper

Directions:

Use previously stored, frozen bean juice, or cook half to one pound of one of the beans listed above until very tender. Drain and save 2 cups of the liquid. Use the muddiest part of the liquid for this recipe. Use the beans in another recipe, or freeze them for later use.

Combine all the remaining ingredients with the cooled kidney bean juice and stir over medium-low heat until thickened. Use a wire whisk or blender to mix well. Adjust the seasoning to one's taste.

Chocolate Turtle Truffle Torte

Ingredients (use vegan versions):

* 1 cup flour
* 1 cup oats
* 1/2 cup fructose or vegan sugar
* 1 lb soy non-hydrogenated vegan margarine
* 1 cup vegan brown sugar
* 1 cup pecans toasted
* 1 lb block semi-sweet vegan chocolate, chopped, or chocolate chips (Tropical Source chips are vegan)
* 3/4 cup vegan soymilk or almond milk

Directions:

CRUST Pre-heat oven to 350. In a medium bowl mix flour, oats and fructose. Cut 1/2 lb soy marg into small cubes and mix into dry ingredients with a fork until crumbly. Press mixture firmly and evenly into the bottom of a springform pan. Bake ot 350 for 15 minutes, cool

CARAMEL In a small saucepan melt 1/4 lb soy marg. Stir in brown vegan sugar, stir constantly until vegan sugar is smooth and melted. Slowly stir in 1/4 cup soy or almond milk. Stir until smooth and shiny. Pour caramel over cooled crust. Sprinkle pecans in an even layer over caramel. Refridgerate for approx 20-25 minutes or until caramel thickens.

TRUFFLE LAYER Bring a medium pot of water to boil, turn down to a simmer. In a stainless steel or glass mixing bowl. Place remaining 1/4 lb soy margerine and chocolate. Place bowl over simmering water and stir chocolate until melted. Stir in remaining 1/2 cup soy or almond milk until smooth. Pour chocolate mixture over caramel crust. Pour in a spiral motion working inwards so as not to disturb the pecans too much. Tap bottom of pan on counter to settle chocolate. Place in fridge to set (approx 2hrs). This is a VERY rich dessert so it can be cut into 16 small pieces.

Serves: 16

Preparation time: 2hrs to set

Veggie Stew with Dumplings

Ingredients (use vegan versions):

* 2 teaspoon vegetable stock concentrate
* 1 cup boiling water
* 1 teaspoon Herbs de Provence*
* 1 teaspoon Oregano
* 2 tablespoon olive oil
* 1 cup turnip, peeled and diced
* 1 tablespoon fresh parsley, chopped
* 1 cup chopped onion
* 1 cup diced carrot
* 1/2 cup sliced celery
* 1 clove garlic, minced
* 2 bay leaves
* 1/2 teaspoon rosemary, and basil
* 2 cups water
* 5 teaspoon tamari
* 2-3 potatoes, peeled and chopped
* 1 cup frozen peas
* 2 tablespoon cornstarch + 2 tablespoon water

Directions:

Blend first four ingredients and set aside.
Sauté turnip, onion, carrot, celery, bay leaves, rosemary, basil, garlic and parsley in oil for 8 minutes.
Add water, broth mixture, tamari and potatoes. Simmer for 10-15 minutes.
Add peas, continue cooking another few minutes.
Remove bay leaves. Combine cornstarch and water, add to stew, and stir until thickened. Season to taste with salt and pepper.

Dumplings
1 cup all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/4 cup chopped parsley (or dried herbs)
1/2 cup soy milk
2 tbsp. vegetable oil

Sift dry ingredients together then add parsley.
Mix milk with oil and add to dry ingredients (just stir until moistened).
Drop mixture by tablespoonfuls onto stew.
Cover and cook for 15 minutes (Do NOT lift the lid!)

*"Herbs de Provence is a French herb blend of rosemary, thyme, marjoram, summer savory, basil, sage & tarragon. Of course you can always just add these individually if your grocery store doesn't carry it. : )"