Five-Story Bean Dip

If you're invited to a party and want to take something other than wine, here is a great dip idea. All the different layers give this dish a very interesting flavor. I would suggest assembling it in a lower dish for easier dipping. A glass dish would be perfect, allowing all the layers to be easily admired:)

Five-Story Bean Dip: Party Vegan cookbook: Robin Robertson

1 1/2 cups cooked or 1 (15-oz) can pinto beans, drained and rinsed

1/2 tsp. chili powder

1 1/2 cups tomato salsa, well drained

1 cup guacamole

1/2 cup vegan sour cream

1 (4-oz) can diced mild green chiles

1 tbsp. fresh lime juice

1/4 tsp. salt

4 green onions, finely chopped

1 ripe tomato, coarsely chopped

1/2 cup sliced pitted black olives

1/4 cup finely chopped fresh cilantro (optional)

Tortilla chips, for serving

In a medium bowl, mash the beans with the chili powder. Add 1/2 cup of salsa and mix well to combine. Spread the bean mixture on the bottom of a glass bowl or in a circular shape on a platter. Spread the guacamole on top, followed by the remaining 1 cup salsa.

In a small bowl, combine the sour cream, chiles, lime juice, and salt. Mix well. Spread the sour cream mixture on top of the salsa.

In a separate small bowl, combine the green onions, tomato, and olives. Spread the vegetable mixture on top of the sour cream mixture and sprinkle with the cilantro. Cover and refrigerate for at least 30 minutes before serving. Best if eaten same day that it is made.

Brownies

We originally made these brownies to take to our good friends holiday party, unfortunately we didn't make it to the party but thought we'd share the recipe. We're always trying out new brownie recipes, after all, who doesn't love a good brownie!

Chocolate Lover's Brownies: Party Vegan cookbook- Robin Robertson

1/1 cup applesauce

1/4 cup pure maple syrup

1/4 cup plain or vanilla soy/almond milk

1/4 cup neutral vegetable oil

1 tsp. pure vanilla extract

1 cup all-purpose flour

3/4 cup sugar

1/2 cup unsweetened cocoa powder

1 tsp. baking powder

1/4 tsp. salt

1/2 cup vegan semi-sweet chocolate chips

1/2 cup coarsely chopped walnuts (optional)

Preheat the oven to 350 degrees. Lightly grease an 8-inch. square baking pan

In a large bowl, combine the applesauce, maple syrup, soy milk, oil, and vanilla and whisk to combine.

In a separate large bowl, whisk together the flour, sugar, cocoa, baking powder and salt.

Fold the dry ingredients into the wet mixture with a rubber spatula. Don't over mix. Fold in the chocolate chips and walnuts, if using.

Scrape the batter into the pan and spread it evenly. Bake for 35 min. Cool for 30 min. in the pan.

Quesadilla Bites

Not every picture can be a dazzler, but we wanted to show the variety of vegan food that can be made easily. Quesadillas are a great weekday meal and can be stuffed with all sorts of ingredients. We started with a layer of doctored up re-fried beans, then chiles, caramelized onions and finished with a sprinkling of almond cheese. Put a little oil or soy butter into a hot pan then cook until a bit crispy. Slather a bit of soy sour cream on top .... and that's all she wrote, literally.

French Chocolate Bark - Ina Garten

A few years ago my parents decided that they didn't want to do a big present exchange over the holidays, so I started making little goodie baskets. My uncle, who is a bachelor, also gets in on the holiday basket gift. I usually make a banana or cranberry loaf, then scatter the basket with all sorts of treats. Every year I try to make a few new items to keep things fresh. This chocolate bark is a new recipe - I think it will be a hit. As usually, I didn't have the exact ingredients so I used dried orange/cranberry, apricots and cashews.

French Chocolate Bark - Ina Garten

1 cup whole salted, roasted cashews

6-7 oz. vegan semisweet chocolate, finely chopped (Trader Joe's Brand is vegan)

6-7 oz. bittersweet chocolate, finely chopped

1/4 cup dried crystallized ginger, 1/2 inch diced

1/2 cup dried cherries

1/2 cup dried apricots, 1/2 inch diced

1/4 cup golden raisins

Preheat oven to 350 degrees. Using a pencil, draw a 9x10" rectangle on a piece of parchment paper placed on a sheet pan, then turn the parchment paper over.

Spread cashews in one layer on another sheet pan and bake for 8 min. Set aside to cool.

Place the semisweet chocolate and half the bittersweet chocolate in a glass bowl and microwave high for 20-30 seconds. Stir with a rubber spatula. Continue to heat and stir in 30-sec. increments until the chocolate is just melted. Immediately add the remaining bittersweet chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.

Pour the melted chocolate onto the parchment paper and spread it lightly into the drawn rectangle. Sprinkle the top evenly in the following order: first ginger, then cooled whole cashews, cherries, apricots and raisins. Set aside for 1-2 hours until firm. Cut bark in 18-20 pieces.

Spicy Tomato Chickpea Soup

It's always nice to have several Tomato soup recipes on hand and this recipe is especially nice because it contains chickpeas, which adds thickness and also provides protein. If you prefer your soup chunky, just blend half the soup leaving some chickpeas whole. An emulsion blender is a perfect way to get the texture just right and is less cleanup than a blender.

Spicy Tomato Chickpea Soup - Vegan Yum Yum cookbook: Lauren Ulm

2-3 T. vegetable oil

1 sweet onion

2-3 cloves garlic, minced

1/2 t. cumin

1/2 t. chili flakes

1/2 t. mustard seeds

1/2 t. turmeric

1 15-ounce can chickpeas, drained and rinsed

1 28-ounce can diced tomatoes

1 t. salt

2 T. nutritional yeast (optional)

1 cup hot water

black pepper to taste

Heat oil in large skillet with high sides. Add the onion and saute for 2-3 min. until softened. Add the garlic, cumin and chili flakes and stir for another minute.

Add the mustard seeds, turmeric, and drained chickpeas. Saute until the chickpeas begin to turn golden.

Add the tomatoes and salt and let simmer for 10-15 min. until the tomatoes are cooked.

Transfer the mixture -all or half of it - to a blender. Add the nutritional yeast and hot water and blend until smooth. Blend in batches if you can't fit everything at the same time. Taste and add more salt if needed.

Hummus Muffins- For Dogs

Soooo, we decided to stay inside on this cold winter's day which inspired us to make some baked goods. Unfortunately for Kevin, the dogs were the lucky receivers of the hot out-of-the oven, delectable treats. I guess, these little goodies could be eaten by humans but I'm sure the pups will be keeping a close eye on them!  There are so many fun vegan dog treats in this cookbook, I highly recommend it!

Doggie Hummus Muffins: It's a Vegan Dog's Life cookbook: Molly (www.veganflower.com)

1 cup chickpea flour

1 cup whole wheat flour

2 T. nutritional yeast

1 T. ground flax

1 T. hulled hemp seed (optional) - I didn't use

1 t. baking soda

1/4 cup tahini

1/2 cup chickpeas, mashed

2 T. canola oil

1 1/4 cup water

Preheat oven to 350 degrees. Spray mini muffin pans with non-stick spray.

In a large bowl, combine flours, flax, hemp seed, nutritional yeast and baking soda. Add oil, tahini, chickpeas and water, mixing well. The batter will be thick. Scoop batter into the muffin pans and bake for 20-30 minutes. Remove and let cool completely before serving.

Fried Chickpeas With Chorizo and Spinach

Patrick found this recipe in in the New York Times. The Chorizo gives it a nice kick along with a hint of color. Trader Joe's carries Soy Chorizo which is ground not firm but works perfectly. You could actually have this for dinner with a big chunk of bread. The meal is loaded with protein and all sorts of good nutrients.

Fried Chickpeas With Chorizo and Spinach

1/4 cup olive oil, plus more for drizzling

Salt and black pepper

2 cups cooked or canned chickpeas, as dry as possible

4 ounces soy chorizo (I used Trader Joe's soy chorizo which is in a casing but crumbled)

1/2 pound spinach, roughly chopped

1/4 cup sherry

1 to 2 cups bread crumbs.

1. Heat the broiler.

2. Put three tablespoons of the oil in a skillet large enough to hold chickpeas in one layer over medium-high heat. When it’s hot, add chickpeas and sprinkle with salt and pepper.

3. Reduce heat to medium-low and cook, shaking the pan occasionally, until chickpeas begin to brown, about 10 minutes, then add chorizo. Continue cooking for another 5 to 8 minutes or until chickpeas are crisp; use a slotted spoon to remove chickpeas and chorizo from pan and set aside.

4. Add the remainder of the 1/4 cup of oil to the pan; when it’s hot, add spinach and sherry, sprinkle with salt and pepper, and cook spinach over medium-low heat until very soft and the liquid has evaporated. Add chickpeas and chorizo back to the pan and toss quickly to combine; top with bread crumbs, drizzle with a bit more oil and run pan under the broiler to lightly brown the top. Serve hot or at room temperature.

Yield: 4 servings.

Roasted Butternut Squash Salad w/Warm Cider Vinaigrette-Barefoot Contessa

I've made this salad on several occasions and everyone always gobbles it up. You can make it with whatever greens you have on hand, I used Romaine this time but prefer baby arugula. Not sure if Squash is still readily available -- which is the best way to go. I defrosted some Squash that was already cut up but it got a bit soggy.

Roasted Butternut Squash Salad with warm Cider Vinaigrette -

1 (1 1/2 lb. butternut squash, peeled and 3/4" diced

olive oil

1 T. pure maple syrup

salt & pepper

3 T. dried cranberries

1/4 cup apple cider or apple juice

2 T. cider vinegar

2 T. minced shallots

2 t. Dijon mustard

4 oz. baby arugula, washed and spun dry

1/2 cup walnut halves, toasted (in med. sauce pan/med heat/4-5 min/tossing frequently)

Preheat the oven to 400 degrees.

Place the squash on a sheet pan. Add 2 T. olive oil, maple syrup, 1 t. salt, and 1/2 t. pepper - toss. Roast the squash for 15-20 min, turning once, until tender. Add the cranberries to the pan for the last 5 min.

While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium heat. Cook for 6-8 min. until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 t. salt and 1/2 t. pepper.

Place the arugula in a large salad bowl and add the roasted squash mixture and walnuts. Spoon just enough vinaigrette over the salad to moisten, and toss well. Sprinkle with S&P. Serve immediately.

Tofu Omelets- "Vegan Brunch" Cookbook

Tofu Omelets: Vegan Brunch cookbook: Isa Chandra Moskowitz

Omelets .... what a perfect way to warm up your tummy and give you energy to shovel all that Michigan snow.

The omelet is made with chickpea flour which gives the tofu fluffiness and an egglike taste. Nutritional yeast adds color as well as savory flavor. Black Salt, which is an Indian salt, has a sulfuric taste that is reminiscent of egg yolks. I added it to the filling as well as the batter.

Be creative with the fillings. My filling consists of spinach, onions, black olives, tempeh bacon and vegan mozzarella cheese. The filling was cooked in a separate pan and heated up before being added to the omelet.

2 garlic cloves (optional)

1 lb. Silken Tofu - firm

2 T. nutritional yeast (which can be purchased at Wholefoods or health food stores)

2 T. olive oil

1/2 t. turmeric

1 t. fine black salt (plus extra for sprinkling on top - optional)

1/2 cup chickpea flour

1 T. arrowroot or cornstarch

In food processor, chop up the garlic and add tofu, nutritional yeast, olive oil, turmeric and black salt. Puree until smooth. Add the chickpea flour and arrowroot and puree again for about 10 seconds, until combined. Make sure to scrape down the sides so that everything is well incorporated. **NOTE: if batter looks too thick, add up to 1/4 cup of water.

Preheat large, heavy-bottomed, nonstick skillet over medium-high heat. Lightly grease the pan with either cooking spray or a very thin layer of oil. (The less oil the better for the nice brown speckles). Also, make sure that you use a large skillet, as you need room to spread out the omelet and to get your spatula under there to flip.

In 1/2-cup increments, pour the omelet batter into the skillet. Use the back of the spatula to spread the batter out into about 6-inch circles.

Let the batter cook for about 3-5 minutes before flipping. The top of the omelet should dry and become matte yellow when it's ready to be flipped.

Flip the omelet and cook for about a minute on the other side.

After approximately a 1 min., I filled the omelet with my warm filling then folded it. Sprinkle with a touch more of the black salt (optional) and there you have it.

Smoothie

I had the pleasure of celebrating my mom's 80th birthday with her today. We shopped, lunched and just appreciated our time together. After eating much too much, I got the Vita-Mix out and made a smoothie with whatever I had in the freezer/fridge. The smoothie is made up of pear, apple, banana, raspberries, celery, parsley, pomegranate and a spoon full of almond butter.

Soy Ice Cream & Pomegranate

I'm not a huge sweet fan but I discovered a good combo that's also healthy! Vanilla Soy Ice Cream topped with Pomegranate Seeds and juice - and no baking. Everything in moderation, right?

Split Pea Soup with Tempeh Bacon and Chipotle Cream

This is a hearty, feel good soup, perfect for winter.

Because I didn't have Chipotle on hand, I just used plain Cashew Cream. It made it thick, rich and creamy. I'm learning to move forward and improvise when I don't have all the ingredients on hand. This recipe is from The Conscious Cook cookbook that was featured on Oprah last year. Enjoy!

Split Pea Soup: The Conscious Cook cookbook: Tal Ronnen

Sea Salt

4 T. Earth Balance

2 shallots, minced

1 large carrot, coarsely chopped

3 cloves garlic, minced

1 t. chopped fresh rosemary

1 t. bay leaf

1 t. smoked paprika

5 cups vegetable stock

1 1/2 cups split peas, rinsed

ground pepper

2 t. canola oil

4 slices tempeh bacon

Chipotle Cream or Cashew Cream (recipe follows)

Place large stockpot over med. heat. Sprinkle bottom with pinch of salt and heat for 1 min.

Add the Earth Balance and stir until melted, being careful not to let it burn. This will create non stick effect.

Add shallots, leeks, carrot, and garlic and saute for 5 min. Add the rosemary, bay leaf and paprika and continue cooking for 2 min. Add the stock and split peas and season with salt and pepper to taste. Bring to a boil, then reduce the heat and simmer, uncovered, for 1 hour.

Meanwhile, heat the oil in a small skillet over medium-high heat. Add the tempeh bacon and fry on both sides until crisp. Cool, then coarsely crumble. Serve the soup garnished with the Chipotle Cream and tempeh bacon. ( I chopped up the bacon and added into soup along with 1/4-1/2 cup regular Cashew Cream).

Chipotle Cream:

1/4 cup vegan mayo

1/2 cup thick cashew cream (recipe to follow)

1/2 canned chipotle in adobo sauce

sea salt and black pepper

juice of 1 lime

Cashew Cream: 1 cup whole raw cashews ( I used salted because I had on hand))

soak cashews over night (I only soaked a couple hours due to time)

Put cashews in blender and add water just to cover.

Tinker's homemade dog food

Tinker's Homemade Dog Food

We adopted Tinker (10+ years) in August. She was in bad shape when we took her in but with a little TLC and healthy meals, she looks and acts like a puppy again. We make raw food and add to store bought food. We make their food with beans, veggies, nutritional yeast and anything else yummy that we have on hand.

Friday Taco Night

Tacos

I used Smart Ground original veggie protein crumbles from Hollywood Market for a meat source and fried it up with lots of olive oil and Trader Joe's taco seasoning. It's important to use lots of oil!

Just add lettuce, vegan cheese, green onions, tomatoes and whola! Pair the tacos with a side black beans mixed with corn, green onion, lime juice and salt.

Thanksgiving Plate

We were very grateful this year to share Thanksgiving with my parents who are both in their eighties and look and move around like they are in their sixties. We bundled up our two adorable dogs in their holiday sweater, packed up our side dishes and made the 5 mile trek to their house. We truly have so much to be thankful for!!

Mom's Stuffing & Gravy

This is a stuffing my mom has been making for probably 50 years. She took her original meat/eggs recipe and modified it for us and it tastes better than ever. It contains very basic ingredients, nothing fancy or unusual. It is the most moist and flavorful dressing ever! Okay, maybe I'm a bit bias because my mom's loving hands made it.

She also rocked the gravy :)

Pumpkin Pie - The Joy of Vegan Baking Cookbook

Hot out of the oven! My non-vegetarian parents requested this pie again for Thanksgiving. I went the easy route and made a graham cracker crust. I'm still nervous about making "real" crusts but plan to conquer my fear this winter!

Pumpkin Pie: The Joy of Vegan Baking cookbook (Colleen Patrick Goudreau)

1 pie crust

16 pecan halves

12 oz. silken tofu (firm)

2 cups pumpkin puree

1/2 cup pure maple syrup

1/2 cup firmly packed light brown sugar

1/4 cup cornstarch or arrowroot powder

1 1/2 t. ground cinnamon

1/2 t. salt

1/4 t. freshly grated nutmeg

1/4 t. ground ginger

1/8 t. ground cloves (optional)

Preheat oven to 350 degrees. Prepare your pie crust or remove a store bought crust from freezer. Thaw crust if you are using frozen.

Spread the pecans on a cookie sheet. Toast for 7 -10 min, or until the smell of nuts fills the kitchen. Set aside for garnish.

In a food processor, blend together the tofu, pumpkin puree, maple syrup, brown sugar, cornstarch, cinnamon, salt, nutmeg, ginger, and cloves until the mixture is completely smooth and creamy. Pour the filling into the baked crust, and smooth the top with a spatula.

Bake for about 40-45 min, or until the crust is lightly browned and the outermost inch of the filling is set. Don't worry if the center is still soft; it continues to firm up as the pie cools.

Transfer pie to wire rack. Gently press the 16 toasted pecan halves into the filling. Cool to room temp. and then chill until set, 1-2 hours.

Cauliflower Soup (La Dolce Vegan cookbook)

Cauliflower Potato Soup with Nutmeg: Sarah Kramer

1 small onion, choped

1 large carrot, chopped

1 T. olive oil

2 cups vegetable stock

1 medium potato, chopped

2 cups cauliflower, cut into bite-sized pieces

1/2 t. ground cumin

1/4 t. ground nutmeg

1/4 t. salt

1/4 t. ground black pepper

1 cup almond or soy milk

In a medium soup pot on medium heat, saute' the onions and carrots in oil until the onions are translucent. Add the vegetable stock, potatoes, cauliflower, cumin, nutmeg, salt and pepper. Bring to a boil, then reduce heat. Simmer for 10-15 min. or until the potatoes are cooked. Stir in "milk" and with a hand blender or food processor, blend half or all of the soup until smooth . Return to pot, reheat, and serve.

Cranberry Chutney

I can't remember where this recipe came from, but it must be good because the paper it is written on is stained and worn. The recipe calls for 2 cups of sugar but my dad is hypoglycemic, so I added less than 1 cup, and it still tasted good. Walnuts were a nice addition.

Cranberry Chutney

1 and 1/2 pkg. fresh or frozen cranberries

2 cups sugar  (I go a bit lighter on the sugar)

2 granny smith apples, peeled and chopped

1 cup frozen orange juice concentrate, thawed

1/4 cup raisins

1 t. ground cinnamon

1 t. allspice

1 t. ground ginger

1 1/2 t. grated orange zest

Add all ingredients, except orange zest to pot over high heat. Cook, approximately 15 min. stirring frequently, until cranberries pop and mixture thickens slightly. Stir in zest and cook 1 min. longer. Remove from heat. Serve warm or cold.

Weeknight Vegan Bolognese - Ina Garten

Weeknight Vegan Bolognese - Barefoot Contessa "How Easy is That" cookbook: Ina Garten (with soy beef strips)

2 T. olive oil

1 pkg. seasoned soy Beef strips (cut in little pieces) - (replaces meat)

4 t. minced garlic

1 T. dried oregano

1/4 t. crushed red pepper flakes

1 1/4 c. dry red wine, divided

1 28 oz. can crushed tomatoes

2 T. tomato paste

salt & pepper

3/4 lb. dried pasta (small shells or orecchiette)

1/4 t. ground nutmeg

1/4 c. chopped basil leaves

1/4 c. soy creamer (replaces heavy cream)

1/2 c. soy parmesan cheese

Cut up soy beef strips into little pieces. Give a little saute in butter or oil approx. 5 min.

Add a bit more oil and add garlic, oregano, and red pepper flakes and cook for 1 min.

Pour 1 cup of wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 T. salt and 1 1/2 t. pepper, stir. Bring to a boil, lower the heat and simmer for 10 min.

Meanwhile, cook pasta per box directions. While pasta cooks, add the nutmeg, basil, cream and the remaining 1/4 cup wine to the sauce and simmer for 8-10 min, stirring occasionally until thickened.

Serve over pasta with a sprinkling of soy parm. cheese.

Bistro French Onion Soup - American Vegan Kitchen

French Onion Soup - American Vegan Kitchen cookbook (Tamasin Noyes)

1 T. Vegan Margarine

1 T. Olive Oil

2 medium shallots, sliced

4 med. Vidalia or other sweet onions, sliced paper thin

1 leek, white part only, sliced

2 cloves garlic, minced

1/2 t. sugar

1 t. dried thyme

1 t. smoked paprika

3/4 t. chili powder

1 t. salt

1 1/8 t. black pepper

1/4 c. dry white wine

1/4 c. all-purpose flour

5 c. vegetable broth

1 T. soy sauce

2 t. white miso paste

1 T. white vinegar, optional

2 sheets frozen vegan puff pastry, thawed

1. In a soup pot, combine the margarine and oil over medium heat. Add shallots, onions, leek, garlic and sugar and cook partially covered for about 1 hr. 15 min. stirring occasionally, until the onions are brown and carmalized. Add the thyme, paprika, chili powder, salt and pepper. Cook 2 min. longer.

2. Add the wine and deglaze pot. Add flour and stir well. Cook about 2 min. Add the broth and soy sauce. Lower the heat to simmer and cook for 30 min. Taste to determine if the vinegar is needed and stir in the miso. then taste to adjust seasonings.

3. If you are using oven proof bowls, roll out puff pastry and cut 1 " larger than rim. Ladle soup into bowls and place the pastry round on top of bowl tightly. Place baking sheet and bake for 10 min. or until pastry is puffed and golden.

NOTE: I didn't use oven proof bowls and cut the pastry in rounds, baked then poured soup into bowls, added some vegan mozz. cheese and put cooked pastry round on top of soup.

Chocolate Chip Cookies-The Complete Vegan Cookbook

The non-vegan painter who is working hard at our house today sampled a couple of these cookies and gave them a 2 thumbs (or paintbrushes) up. The applesauce makes them a bit chewy.

Chocolate Chip Cookies: (Susann Geiskopf-Hadler & Mindy Toomay)

1 1/4 cups unbleached white flour

1/2 teasp. baking soda

1/4 teasp. ground cinnamon

2/3 cup organic granulated sugar

1/3 cup unsweetened applesauce

1 teasp. pure vanilla extract

1 cup vegan chocolate chips

Preheat oven to 375 degrees. Stir together the flour, baking soda, and cinnamon in a medium bowl. In a larger bowl, combine sugar, applesauce, and vanilla extract. Mix until the sugar is well incorporated. Add the flour mixture, stirring until all ingredients combine to form a stiff dough. Fold in the chocolate chips.

Mound rounded teaspoons of batter onto an ungreased baking sheet. Bake for 12-15 min. until golden brown. Remove from the oven and transfer the cookies to a cooling rack.

White Bean and Tempeh Chili - Giada De Laurentiis

This recipe from Giada De Laurentiis originally called for ground chicken but finely chopped Tempeh is a perfect substitute. I couldn't find Swiss Chard so I used a pre-packed mix of Mustard, Turnip and Collard greens from Trader Joes -- adds a little bite!

White Bean and Tempeh Chili

2 T. olive oil

1 large onion, chopped

4 garlic cloves, minced

1 pkg. Tempeh

1 t. salt, plus more for seasoning

2 T. ground cumin

1 T. fennel seeds

1 T. dried oregano

2 t. chili powder

3 T. flour

2 (15 oz) cannellini or other white beans, rinsed and drained

1 bunch Swiss chard, stems removed, leaves chopped into 1-inch pieces

1 1/2 cup frozen corn, thawed

4 cups vegetable broth (or mock chicken broth)

1/4 t. crushed red pepper flakes

ground black pepper

1/2 soy parmesan cheese

1/4 cup chopped fresh parsley

Boil Tempeh in soy water for approximately 5 min. When cools, chop into fine pieces.

Heat oil in Dutch oven, add onion and cook 5 min. Add garlic and cook for 30 sec. Add

Tempeh, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently approximately 8 min.

Stir the flour into the mixture. Add the beans, Swiss chard, corn and stock. Bring the mixture to a simmer. Simmer for 55-60 minutes, until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer and simmer for another 10 minutes.

Sprinkle with Soy Parm and parsley.

Mom's Chop Suey

This is my mom's recipe from years ago. I replaced meat with beef substitute but you can leave it out and it will still taste hearty.

Chop Suey:

1 pkg. soy meat substitute (I used soy beef strips)

3 T. oil

1 cup onions chopped
1 cup mushroom (lightly cooked) - optional

2 T. Molasses

4 T. soy sauce

1/2 cup water

1 t. salt

1 cup celery

2 15. oz. cans bean sprouts

Saute meat substitute in vegan butter for approximately 5 min. Remove and set aside.

Saute onion and celery until soft, add meat substitute.

Add remaining ingredients and simmer for approximately 1 hour.

Banana Chocolate Muffins - Nigella Lawson

I don't have much of a sweet tooth, I'm more of a Salty Gal ... but ... these muffins are a bit addicting. They are like mini banana bread with a touch of chocolate. Very easy to make. I used egg substitute for the requested 2 eggs and it seemed to work!

Banana Chocolate Muffins - Recipes From the Heart of the Home cookbook (Nigella Lawson)

3 very ripe bananas

1/2 cup vegetable oil

2 eggs (substitute for 2 large eggs)

1/2 cup packed light brown subar

1 1/2 cups all purpose flour

3 T. unsweetened cocoa powder, sifted

1 t. baking soda

1 x 12 cup muffin pan

Preheat oven to 400 degrees and line muffin pan with paper cups. Mash the bananas fy hand or with mixer.

Still beating and mashing, add the oil followed by the eggs and sugar.

Mix the flour, cocoa powder, and baking soda together and add this mixture, beating gently, to the banana mixture, then spoon it into the prepared papers.

Bake in a preheated oven for 15-20 minutes, by which time the muffins should be dark, rounded and peeking out of their paper cups.

Berry Pudding

Berry Pudding

**Since I used Berry Jam, I used only 1/8 cup of powdered sugar.

16 oz. firm silken tofu

1/2 cup powdered sugar

1/4 cup strawberry/berry jam or 3/4 cup frozen berries

Place tofu in food processor and process until smooth. Add sugar and jam/fruit.

Refrigerate until ready to serve.

Greek Bean Soup-Dinning with Friends Cookbook

Greek Bean Soup

1 1/2 carrots, chopped

2 celery stalks, with leaves

1 medium onion, chopped

14-oz. can plum tomatoes

1/4 cup olive oil

2 cups vegetable broth

parsley, chopped

salt & pepper

Dice the following by hand: carrots, celery and onion.

Heat oil and saute carrots. After 5 minutes, add onions, then celery. When all vegetables are light medium brown, add 1 teaspoon of salt, pepper and canned tomatoes. Simmer, covered, for 10 minutes. Add 2 cups of vegetable broth and cook for another 10 minutes or until vegetables are tender. Add the cooked cannellini beans. Add more broth if needed and decorate with chopped parsley.

Eggplant Parmesan -Nonna's Italian Kitchen Cookbook

Eggplant Parmesan: Nonna's Italian Kitchen cookbook (Bryanna Clark Grogan)

From Nonna's Italian Kitchen Vegan Cuisine cookbook. The special ingredient is Cashew Mascarpone. It is layered over red sauce.

Eggplant Parmesan (Nonna’s Italian Kitchen)

3 lbs. Eggplant, sliced ¼ “ thick.

2 cups this Dairy-Free White Sauce (see below)

¾ cup toasted bead crumbs

½ cup Soy Parmesan

Tomato Sauce

½ medium onion, minced

2 cloves garlic, chopped

1 T. olive oil

4 cups chopped fresh or canned, drained plum tomatoes

1/3 cups chopped fresh basil

Salt and Pepper

Salt the eggplant and place it in colander to drain while you make White Sauce (see end of recipe). Prepare the bread crumbs and set aside.

To make the tomato sauce, sauté the onion and garlic in oil until softened. Add the tomatoes and simmer for about 15 min. Add the basil and salt and pepper to taste. (Add a pinch of sugar if you are using canned tomatoes.) If you prefer a smooth sauce, process it in food processor before adding the basil.

Rinse the eggplant and pat it dry. Brush it with olive oil, and broil it 3-4 inches from the heat on both sides until it is slightly browned and soft inside.

Preheat the oven to 325 degrees. Oil a 10-inch casserole. Lay half the eggplant on the bottom, and top with half the bread crumbs. Spread with half the tomato sauce, half the white sauce, and half the soy Parmesan. Layer he remaining ingredients. Bake for 20 min. or until bubbly and browned on top.

White Sauce:

1 cup plain soy/rice milk

¼ cup raw cashews

4 teaspoons cornstarch

2 Tablespoons cooking oil

¼ t. salt

Place the milk and cashews in a blender, and combine until very smooth – no graininess. Add the remaining ingredients and blend well.

Pour into a small saucepan, and stir over medium heat until it thickens. Lower heat and cook for 1 min. stirring constantly. Scrape the mixture into a container, and let cool to room temperature. Whisk or bat with an electric beater until smooth, then cover and refrigerate. Before using, beat it again with a whisk or electric beater. If it’s too thick, thin with a little rice/nut milk.

Tempeh Stroganoff

Stroganoff made with green pepper, mushrooms, onion, tofu sour cream and tempeh. Season with garlic salt, paprika, salt/pepper, turmeric for additional color. Serve over brown rice.

Nachos

Nachos

Sometimes you just need something good and gooey. We used Amy's vegetarian canned chili layered with refried beans. Cubed avocado and fresh diced tomato make a nice topping.

Lemony Chard-Stuffed Shells

I added a bit of shredded soy mozzarella cheese and a bread crumb/garlic salt/butter topping. If you can't find swiss chard, spinach will work. A good dish to serve for company and much easier to make than Lasagna.

Lemony Chard-Stuffed Shells

12 large pasta shells (I used more)

2 T. olive oil

1/2 cup minced shallots

1 bunch Swiss chard, coarsely chopped

4 oz. white mushrooms, chopped (1 cup)

1 lb. firm tofu, drained, blotted dry and crumbled

1/3 cup soy parmesan cheese

juice and zest of 1 lemon

1/2 t. sale

1/4 t. black pepper

3 cups tomato pasta sauce ( used Trader Joe's garlic sauce)

Cook the shell al dente. Drain and set aside.

Heat oil in large skillet. Add shallots and cook until softened. Add the chard and mushrooms and cook until tender. Transfer mixture to large bowl. Add the tofu, Parmesan, lemon juice and zest, salt and pepper - mix well.

Useing a teaspoon, stuff the filling into the shells until well packed. Spread a layer of pasta sauce in the bottom of a shallow 9x13 " baking dish. Arrange the shells on top of the sauce, and pour the remaining sauce over and around the shells. Cover and bake for 30 min. or until hot.

I also added shredded Mozzarella and bread crumb mixture.

New York State of Mind

We took a little break from home cooking to celebrate our anniversary in NYC. While there, we enjoyed many lunches and dinners around the city. Here are some of our favorite discoveries:

Blossom: Chelsea Area

Cafe Blossom: Upper West Side

Caravan of Dreams: Lower East Side

Candle 79: Upper East Side

Red Bamboo: Chelsea Area

Pure Food & Wine: Union Square

Hungarian Mushroom Soup

In honor of George Keri, our Hungarian friend, here is a wonderful and easy soup.

Hungarian Mushroom Soup-The New Moosewood Cookbook (Molly Katzen)

2 T. soy butter

2 c. onion chopped

1.2-2 lbs. mushrooms, sliced

1 t. salt

2-3 t. dried dill

1 T. mild paprika

2 t. fresh lemon juice

3 T. flour

2 c. water

1 c. almond/soy milk

black pepper to taste

½ c. soy sour cream

finely minced fresh parsley

Melt the soy butter in a dutch oven. Add onions, and sauté over med. heat for 5 min.

Add mushrooms, salt, dill and paprika. Stir well and cover. Let cook for 15 more min.

Stirring occasionally. Stir in lemon juice.

Gradually sprinkle in the flour, stirring constantly. Cook and stir another 5 min. over med. heat. Add water, cover, and cook about 10 min., stirring often.

Stir in almond/soy milk, add black pepper to taste. Check to see if it needs more salt.Whisk in the soy sour cream, and heat very gently. Don’t boil or cook it after this point. Serve hot, topped with freshly minced parsley.

Chickpea Croquettes w/Gravy

Chickpea Croquettes “The Ethnic Vegetarian" (Angela Shelf Medearis)

6 servings

2 cans (15oz) chickpeas, rinsed/drained

2 cloves garlic, peeled/crushed

1 bunch green onions, trimmed/chopped

2 t. ground cumin

2 t. ground coriander

2 T. chopped cilantro

1 egg replacer (1 egg equiv)

2 T. flour

1 t. salt

1 t. pepper

1/8 t. cayenne pepper

¼ c. olive oil

Place the chickpeas in a food processor and process until smooth. Add the garlic, green onions, cumin and coriander. Process until well-combined. Scrape the chickpea mixture into a bowl. Add the cilantro egg replacement, flour, salt, pepper and cayenne pepper. Stir well, adding more flour if necessary to form the mixing into a dough.

Shape the dough into 12 patties. Place on a plate, cover with plastic wrap and refrigerate for 30 min.

Heat the oil in a large skillet over med. high heat until hot but not smoking. Fry the patties for 2-3 min. on each side, or until crisp and golden brown.

Veggie Gravy

1 T. olive oil

1 T. soy butter

1 yellow onion, peeled/finely chopped

3 cloves garlic/peeled & minced

2 ribs celery, finely chopped

1 t. salt

1 t. onion powder

½ t. dried tarragon

½ t. dried thyme

2 c. vegetable broth

3 T. cornstarch

2 c. frozen mixed vegetables

Heat oil and butter in saucepan over med. heat. Add the onion and cook for 10 min., stirring occasionally. Add garlic, celery, salt, onion powder, tarragon, and thyme and cook for 5 min. Stir in 1 cup of the vegetable broth and cook for 5 min.

Combine the remaining 1 cup vegetable broth and the cornstarch in a small bowl until well-blended. Increase the heat to high and bring the onion mixture to a boil. Stir in the broth mixture and cook, stirring, until the sauce starts to thicken. Reduce the heat to low and add the mixed vegetables. Cook for 10 minutes, stirring occasionally.

Crabbiless Crab Cakes

Crabbiless Crab Cakes

“The Imus Ranch” Cookbook

2 cups grated zucchini

1 cup seasonsed bread crumbs

3/4 cup grated almond/soy cheddar cheese

½ cup finely diced red onion

1 “egg replacement”

2 T. vegan Mayo

1 t. worcestershire sauce

1 t. dijon mustard

½ t. salt

½ t. black pepper

¼ cup olive oil

Combine all ingredients except olive oil. Shape mixture into 6 cakes. Heat the oil in large skillet over medium heat. Cook 7-10 Min. on each side, turning once, until golden and cooked through.

Lemon-Dill Sauce

Mayo, horseradish, lemon juice, dill, grated lemon zest