Sautee onions and garlic until almost tender. Mix all ingredients in large pot and simmer. Makes [...]]]> Ingredients

1. 2 packets of burger style veggie crumbles
2. 3 cans of kidney beans
3. 4 mid size onions
4. fresh garlic
5. fresh ginger root (1.5 inch)
6. fresh cilantro
7. 2 cans of diced tomatoes
8. 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.

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. [...]]]> Ingredients

1. 1 lb large mushrooms, de-stemmed
2. 1 carrot, grated
3. Half a red onion, chopped
4. Half a zucchini, chopped
5. 4 oz soy cheese, grated
6. 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 season with salt and pepper. Stuff mushroom caps and bake at 350° for 15 minutes.

Marinade for tempeh

Cut 1 pkg. [...]]]> Ingredients

1. 1 head of romaine lettuce torn
2. 1 cucumber sliced
3. red onion to taste
4. 1/3 c. roasted red pepper
5. whole grain croutons
6. Marinated tempeh
7. Annie’s Cesar Dressing

Marinade for tempeh

1. 1 c. balsamic vinegar
2. ½ c. olive oil
3. 1/3 c. sucanat
4. 1 T. pizza seasoning
5. 1T. crushed garlic
6. 1 T. seasoned salt

Cut 1 pkg. of tempeh into cubes marinate for several hours or overnight. Sauté until brown and crispy in olive or canola oil.

Combine all ingredients and toss with dressing.

Heat the oil in a large, deep pot. Cook the onion gently until it is golden and soft. Partially mash [...]]]> Ingredients

1. 1 Onion, chopped
2. 1 Cup black-eyed peas, cooked
3. 3 Tomatoes, chopped
4. 1 ½ tsp Turmeric
5. 1 tsp chili powder
6. 1 tbls fresh cilantro, chopped
7. 1 ½ Cups coconut milk (can use lite)
8. Oil
9. 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 the cooking onion. Add the tomatoes and mix well.

Put in the turmeric and chili powder, seasoning and half the cilantro. After that, pour in the coconut milk, stirring to blend all the ingredients.

Cover the pot and leave to simmer for 10 minutes before garnishing with the remaining cilantro. Can serve over rice or as soup.

Combine all the ingredients in a medium bowl. Cover and refrigerate for several hours until [...]]]> Ingredients

1. 2 cups shredded raw parsnips
2. 8 green or black olives, chopped
3. 1 2oz jar chopped pimentos, drained
4. 1 cup diced celery or green bell pepper
5. 1 small onion, minced
6. ¼ tsp salt
7. ¼ tsp pepper
8. ½ cup vegan mayonnaise

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

Process in food processor. This recipe can be flavored any way you want. Roasted red pepper, taco, scallions, spinach, etc.

Mash tofu with a fork. Add other [...]]]> Ingredients

1. 1 lb. tofu extra firm organic
2. 1/3 cup canola mayo
3. 2 tbsp. mustard
4. 1/3 cup chopped onion
5. 2 cloves garlic, minced
6. 1/4 cup chopped green, red or yellow pepper
7. 1/4 cup chopped organic pickles or cucumbers
8. spice to taste (found on shelf do not use salt free)

Mash tofu with a fork. Add other ingredients and combine well.

Put all of above in a food processor and mix well. Add: ½ cup black olives and [...]]]> Ingredients

1. 1 can garbanzos, drained
2. 1 T peanut butter
3. ¼ c pickle relish
4. ¼ – 1/3 red pepper, chopped
5. ½ t celery seed
6. 1 t dill weed
7. dash garlic (to taste)
8. 1 T brown mustard
9. 2 T Vegenaise

Put all of above in a food processor and mix well. Add: ½ cup black olives and pulse until broken, but not too finely.

Spread on bread or crackers or use as a dip.