Indianapolis Vegetarian Society

Ingredients

2 packets of burger style veggie crumbles
3 cans of kidney beans
4 mid size onions
fresh garlic
fresh ginger root (1.5 inch)
fresh cilantro
2 cans of diced tomatoes
spices: fresh ground cumin, coriander, cayenne, turmeric powder

Sautee onions and garlic until almost tender. Mix all ingredients in large pot and simmer.
Makes a large batch.

Ingredients

1 lb large mushrooms, de-stemmed
1 carrot, grated
Half a red onion, chopped
Half a zucchini, chopped
4 oz soy cheese, grated
Salt and pepper to taste

Puree mushroom stems, carrot, onions, zucchini in food processor or finely chop with a knife. Heat dry skillet, then add vegetables and cook until liquid is gone. Remove from heat, add soy cheese, and [...]

Ingredients

1 head of romaine lettuce torn
1 cucumber sliced
red onion to taste
1/3 c. roasted red pepper
whole grain croutons
Marinated tempeh
Annie’s Cesar Dressing

Marinade for tempeh

1 c. balsamic vinegar
½ c. olive oil
1/3 c. sucanat
1 T. pizza seasoning
1T. crushed garlic
1 T. seasoned salt

Cut 1 pkg. of tempeh into cubes marinate for several hours [...]

Ingredients

1 Onion, chopped
1 Cup black-eyed peas, cooked
3 Tomatoes, chopped
1 ½ tsp Turmeric
1 tsp chili powder
1 tbls fresh cilantro, chopped
1 ½ Cups coconut milk (can use lite)
Oil
Salt

Heat the oil in a large, deep pot. Cook the onion gently until it is golden and soft. Partially mash the cooked peas with a fork and then add to [...]

Ingredients

2 cups shredded raw parsnips
8 green or black olives, chopped
1 2oz jar chopped pimentos, drained
1 cup diced celery or green bell pepper
1 small onion, minced
¼ tsp salt
¼ tsp pepper
½ cup vegan mayonnaise

Combine all the ingredients in a medium bowl. Cover and refrigerate for several hours until serving. Makes 4 servings.