Entree

(Source: http://www.theppk.com/category/recipe/entrees)

Index

1. Summer Seitan Saute with Cilantro & Lime
2. Flatbreads with Creamy Red Pepper Scallion Spread
3. Jerk Sloppy Joes with Coconut Creamed Spinach
4. Tamale Shepherd’s Pie
5. Pesto Risotto with Roasted Zucchini
6. Roasty Soba Bowl with Miso Tahini
7. Mango Fried Rice
8. Sunflower Mac
9. Quarter Pounder Beet Burger
10. Porcine Crusted Tofu with Shallot Gravy
11. Bestest Pesto
12. Dilly Stew with Rosemary Dumplings
13. Seitan Roast Stuffed with Shiitakes and Leakes
14. Tempeh Orzilla
15. Mushroom Hot Pot
16. Blackened Scrambled Tofu & Garlicky Grits
17. Okra Gumbo with Chickpeas & Kidney Beans
18. Spaghetti Pomodoro with Grilled Tempeh
19. Romesco Pizza with Caramelized Onions & Squash
20. Ancho Lentil Tacos
21. Lemon Garlic Fava Beans & Mushrooms
22. Spaghetti-Nos with Mini Lentil Meatballs
23. Wheatberry ‘Paella’ with Chickpeas & Leeks
24. Cast Iron Stir-Fry with Avocado, Basil & Peanuts
25. Cozy Collards & Tempeh
26. Mac & Shews
27. Seitan & Broccoli With Pantry BBQ Sauce
28. Seitan & Sauerkraut Runzas
29. Black Beans & Quinoa with Chipotle Raspberry Sauce
30. Olive Lentil Burgers
31. Red Lentil Thai Chili
32. Creamy Red Chard Linguine
33. Rustic Winter Stew Over Polenta
34. Lemongrass Noodle Bowl with Mock Duck
35. Cashew Vegetable Korma
36. Butternut Rancheros
37. Doublebatch Chickpea Cutlets
38. Miso Soba Stir Fry with Greens and Beans
39. Chickpea Picatta
40. Eggplant Potato Moussaka with Pine Nut Cream
41. Orange Ginger Baked Tofu
42. Snobby Joes
43. Spinach Linguine with Edamame Pesto
44. Tempeh Helper
45. Chipotle Chili with Sweet Potatoes and Brussel Sprouts
46. Seitan Portobello Stroganoff
47. Mango Ginger Tofu
48. Ethiopian Spicy Tomato Lentil Stew
49. Spicy Peanut Eggplant and Shallot Stew
50. Seitan Chops Smothered in Apples and Ginger

1. Summer Seitan Saute with Cilantro & Lime

Recipe:

1. 2 tablespoons olive oil, divided
2. 1 medium red onion, in thinly sliced half moons
3. 1 jalapeno, thinly sliced (seeds removed if you want less heat)
4. 8 oz seitan, thinly sliced
5. 1 cup fresh corn kernels, from 2 ears of corn
6. 8 oz cremini mushrooms, sliced into thin strips
7. 1/4 cup chopped fresh cilantro
8. 1/2 teaspoon salt
9. Fresh black pepper
10. 3 cloves garlic, minced
11. 3 tablespoons fresh lime juice

Serves 4

Time: 30 minutes

Method:

1. Preheat a large, heavy bottomed pan over medium-high heat (cast iron, as always, is ideal.) Saute onion and jalapeno in two teaspoons oil and a pinch of salt, until translucent, 3 to 5 minutes.
2. Add the seitan and corn, and an additional tablespoon of oil and cook for about 5 minutes, until seitan is lightly browned, stirring often.
3. Add the mushrooms, cilantro, salt and pepper and cook for about 5 minutes.
4. Push everything to one side of the pan so that you have space to quickly saute the garlic. Put the remaining teaspoon of olive oil in the pan and toss in the garlic, stirring as it sizzles, for about 15 seconds. Then mix everything together and add the lime as well.
5. Taste for salt and seasonings, and serve over rice, with a nice scoop of guac. Garnish with fresh cilantro, if desired.

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2. Flatbreads with Creamy Red Pepper Scallion Spread

Recipe:

For the Flatbread:

• 1 tablespoon sugar
• 1 cup warm water
• 2 tablespoons olive oil, plus more for the bowl
• 2 1/4 teaspoons yeast
• 2 cups bread flour (or a little less, see directions)
• 1/2 cup medium grind cornmeal
• 1 teaspoon salt

For the Scallion Spread:

• 1/2 cup cashews (unroasted)
• 2 cloves garlic
• 1 pound extra firm tofu, drained
• 1/4 cup fresh lemon juice
• 1 tablespoon olive oil (optional, but it makes it a bit more creamy)
• 2 tablespoons nutritional yeast
• 3/4 teaspoon salt
• Fresh black pepper
• 1 cup chopped scallions
• 1/2 a red bell pepper, seeds removed, chopped

For the salad:

• 6 cups baby mixed salad greens
• 3 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• Big pinch salt

To serve:

• A handful of toasted walnuts
• Additional thinly sliced red bell pepper (the remainder of the half you used for the spread)

Makes 4 flatbreads (serves 4 – 8)

Active time: 30 minutes (Let the bread rise for at least 1 hour)

Method:

Make the spread:

1. In a food processor, chop the cashews into coarse crumbs. Add the garlic and pulse to incorporate. Crumble the tofu in your hands and drop it in. Add the lemon juice, olive oil (if using), nutritional yeast, salt and pepper and blend until relatively smooth, a little texture from the nuts is great.
2. Add the scallions and red pepper and pulse until they’re chopped into tiny bits. You don’t want them to be completely pureed, make sure that there’s some crunch from the red peppers.
3. Taste for salt and seasonings. If it needs anything else, don’t puree again, just remove the blade, scrape everything into the bowl and gently mix in with a fork. Cover and refrigerate until ready to use.

Make the flatbreads:

1. Add water and sugar to the bowl of a standing mixer fit with a dough hook. Sprinkle in the yeast and let sit for 5 minutes to bloom.
2. Mix in the olive oil then Add one cup of the flour along with the salt. Mix on low until well incorporated, and then turn the speed up to medium and mix for 3 minutes.
3. Add another 1/2 cup of flour and the 1/2 cup of cornmeal, and mix well, starting on low and then switching to medium speed. Then add another 1/2 cup of flour, again starting on low and switching to medium. Knead on medium for about 5 minutes. You may occasionally have to get in there with your hands if the dough starts climbing up the hook. It should become smooth and elastic and slightly tacky. At this point, incorporate flour by the tablespoon, with the mixer running. When it starts to seem dry, stop adding flour. This could be anywhere between 1/4 and 1/2 cup. Knead again on medium until it is elastic easy to stretch, about 8 more minutes.
4. Meanwhile, drizzle about two tablespoons of olive oil into a large mixing bowl. The dough will double in size, so make sure you have enough room. Form the dough into a ball and place in the bowl, tossing it around to coat with oil. Cover the top in plastic wrap and put in a warm place. Let dough rise for about an hour, or until doubled in size.
5. When dough has doubled, fire up your grill. Keep the flame high and close the lid. If you have a thermometer, it should be at about 500 F.
6. Punch the dough down, give it a quick knead and tear it into 4 equal-ish pieces. On a large cutting board, form each piece into an oval that is about 8 inches long and 5 inches across. I just use my hands for this, but you can use a rolling pin if you prefer.
7. Place the dough on the grill. It should take about 3 to 4 minutes for the bottoms to get grill marks and become firm. If it takes a little longer that’s cool, but definitely check one after 3 minutes. Use tongs to flip the bread over and cook for another 2 minutes or so, until grill marks appear.
8. Remove breads from the grill with tongs and place on the large cutting board. Keep covered with a kitchen towel to keep warm until ready to use.

Prepare the salad:
At the last minute so that they’re as fresh as can be, use a large bowl to toss the salad greens with lemon, olive oil and a big pinch of salt.

Assemble:
Use the back of a spoon to spread the Scallion Spread onto the flatbread. Top with handfuls of dressed greens and scatter on toasted walnuts and red pepper, if desired. Slice in half with a pizza slicer, if you like, and serve! (Confession: we did not slice these in half, we just gobbled them down.)

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3. Jerk Sloppy Joes With Coconut Creamed Spinach

Recipe:

For the Sloppy Joe:

• 1 tablespoon plus 1 teaspoon coconut oil, divided
• 1 medium onion, diced medium
• 1 pound seitan, chopped into bite sized pieces
• 3 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 2 tablespoons chopped fresh thyme
• 1 tablespoon sweet paprika
• 1/2 teaspoon salt
• 1/2 teaspoon allspice
• 1/2 teaspoon crushed red pepper flakes
• 1/8 teaspoon cinnamon
• Several dashes fresh black pepper
• 14 oz can crushed tomatoes
• 2 tablespoon pure maple syrup
• 1 tablespoon fresh lime juice
• 2 teaspoons yellow mustard

For the spinach:

• 2 teaspoons coconut oil
• 2 cloves minced garlic
• 1 lb spinach, washed well, stems removed
• 1 cup coconut milk (regular or light)
• 2 star anise
• 1/4 teaspoon salt

To serve:
4 to 6 big sandwich buns

Serves 4 to 6

Time: 45 minutes

Method:

Prepare the Sloppy Joe:

1. Preheat a large, heavy bottomed pan over medium-high heat. Saute onion in one tablespoon coconut oil and a pinch of salt, until translucent, 3 to 5 minutes.
2. Add the seitan and cook for about 10 minutes, until nicely browned, stirring often. Push the seitan and onions to one side of the pan so that you have space to quickly saute the garlic and ginger. Put the remaining teaspoon of coconut oil in the pan and toss in the garlic and ginger, stirring as it sizzles, for about 15 seconds. Then mix it up with the seitan and onions.
3. Add thyme, paprika, salt, allspice, red pepper flakes, cinnamon and black pepper and toss to coat everything and cook the spices a bit.
4. Add the tomatoes, and cook for about 10 more minutes, tossing often. Lastly, mix in the maple syrup, lime juice and mustard. Let cook for a minute or so, then taste for salt and seasonings, and serve.

Prepare the spinach:

1. Preheat a large, heavy bottomed pan over medium heat. Quickly saute the garlic in coconut oil, just so it sizzles for a few seconds, being careful that it doesn’t burn. Add the spinach in batches, tossing with tongs, until it is all wilted and fits in the pan. Cook for about 3 minutes, until a lot of moisture is released.
2. Now we’re going to get rid of the excess moisture, but try not to lose any garlic or spinach in the process. Shove the spinach off to one side, and carefully (don’t burn yourself, dummy!) lift the pan and drain the excess water into the sink. The spinach might all just behave itself and stay on one side of the pot, but use the tongs to keep it from falling into the sink just in case.
3. Now return to the heat, add the coconut milk, star anise and salt. Bring coconut milk to a boil and stir often, for about 5 minutes, so that the star anise releases its flavor. Turn the heat off and let it rest for 10 minutes or so, soaking up the coconut milk yumminess.

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4. Tamale Shepherd’s Pie

Recipe:

For the mashed potato layer:

• 2 1/2 lbs unpeeled red potatoes, cut into big chunks (1 1/2 inches or so)
• 1/2 cup unsweetened non-dairy milk, at room temperature
• 2 tablespoons olive oil
• 1 scant teaspoon grated lime zest
• 3/4 teaspoon salt (or to taste)

For the stew:

• 2 tablespoons olive oil (plus extra)
• 1 onion, diced medium
• 1 poblano pepper, seeded, diced medium
• 4 cloves garlic, minced
• 8 oz mushrooms, cut in half and sliced 1/4 inch thick or so
• 1 cup lightly packed cilantro, chopped
• 1 1/4 lbs plum tomatoes (about 6), chopped
• 1/2 cup corn (fresh or frozen)
• 1/4 cup dry red wine
• 3/4 teaspoon salt
• 1 teaspoon ground cumin
• 1/2 teaspoon crushed red pepper flakes
• 2 ounces tortilla chips (about 4 good-sized handfuls)
• 2 tablespoons lime juice
• 2 tablespoons Frank’s red hot hot sauce (plus extra for serving)
• 3 cups cooked black beans (2 15 oz cans rinsed and drained)
• Garnished with: Hot red chilis, fresh cilantro and lime slices

Serves 8

Time: 1 hour

Active time: 30 minutes

Method:

Place potatoes in a pot and submerge in salted water. Cover and bring to a boil. Once boiling, lower heat to simmer and cook for about 15 minutes, or until potatoes are tender.

Drain potatoes and immediately transfer them back into the pot. It’s important to do this while everything is still hot. Give them a quick preliminary mash, then add the milk, olive oil, lime zest and salt. Mash until creamy, taste for salt, then cover and set aside.

To prepare the stew:

1. Preheat a large, heavy bottomed pan over medium-high heat. Saute onion and pepper in olive oil and a pinch of salt, until peppers are softened, about 10 minutes. In the meantime prep all your other ingredients.
2. Add garlic and saute until fragrant, 30 seconds or so. Add mushrooms and cilantro and cook until the mushrooms have released a lot of moisture, about 5 minutes. Add tomatoes, corn, wine, salt, cumin and red pepper flakes. Turn heat up and cover the pan, stirring occasionally, for 5 to 7 minutes. The tomatoes should break down and become saucy (if corn was frozen it may take a bit longer.)
3. Now take the tortilla chips and crush them into fine crumbs with your hands. It’s ok if there are a few bigger pieces, but aim for crumbs. Add them to the stew and mix well. Since tortillas can be salty, wait until they’re added to taste for salt. Mix in the lime juice and hot sauce, then fold in the black beans and heat through. Now taste for salt and seasonings.

To assemble:

1. Preheat oven to 350 F. Lightly grease a deep 11×13 casserole (cooking spray works just fine). Transfer the stew to the casserole and even it out with a spatula. Add the potatoes in dollops, and spread it into an even layer.
2. Place in oven and bake for about 25 minutes, until potatoes are lightly browned. Stick under the broiler for a minute or two just in case the browning isn’t happening. Serve hot garnished with cilantro, chili peppers and lime.

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5. Pesto Risotto with Roasted Zucchini

Recipe:

For the risotto:

• 1 tablespoon olive oil
• 1 medium yellow onion, finely chopped
• 1 1/2 cups arborio rice
• 1 cup dry white wine
• 4 cups or so vegetable broth
• 3/4 cup pesto
• 1/2 teaspoon salt (more or less depending on how salty your broth and pesto are, so taste for salt often)
• Fresh black pepper

For the zucchini:

• 1 lb zucchini, cut on on a bias into chunky half moons
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• Fresh black pepper
• 3 cloves garlic, minced

Optional:

• Extra toasted pinenuts
• Extra pesto for drizzling

Serves 6

Time: 45 minutes

Method:

1. Warm the vegetable broth in a saucepan. Keep it warm on the lowest setting possible as you prepare the risotto.
2. Preheat the oven to 425 F for the zucchini, and have ready a large rimmed baking sheet lined with parchment paper.
3. Now let’s make the risotto! Preheat a heavy-bottomed 4 quart pot over medium heat. Sauté the onion in oil and a pinch of salt until translucent, 4 to 5 minutes.
4. Add the rice and use a wooden spoon to stir and coat with oil. Add the white wine and stir occasionally, until wine is mostly absorbed, 4 minutes or so. Add a few dashes fresh black pepper, and half of the salt. Turn the heat down just a bit to medium-low.
5. Add the broth by the cupful, stirring the risotto after each addition until the broth is mostly absorbed (6 to 8 minutes). After 2 cupfuls, add about half of the pesto and stir well, then continue to cook, adding broth by the cupful, stirring, and letting the liquid absorb.
6. At some point in there, your oven will be preheated. Toss the zucchini with oil, salt, pepper and garlic. Roast for about 6 minutes on each side, or until softened and lightly browned. Remove from oven and set aside.
7. With your last addition of broth, add the remainder of the pesto. Taste for salt and add the other 1/4 teaspoon if needed. Risotto is ready when the rice is chewy but still firm, and the sauce is very creamy. For a firmer risotto, just cook a few minutes extra to absorb more of the liquid.
8. To serve: scoop risotto into each bowl, and top with zucchini. Drizzle with extra pesto and garnish with a few toasted pine nuts.

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6. Roasty Soba Bowl with Miso Tahini

Recipe:

• 8 oz buckwheat soba noodles
• 2 cups cooked brown or green lentils
• 1 medium head cauliflower, cut into large florets
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• Severeal dashes Fresh black pepper

For the dressing:

• 1/4 cup mellow white miso
• 1/4 cup tahini
• 1 cloves garlic
• 1/2 cup to 3/4 cup water
• Optional: fresh herbs for garnish (dill, cilantro and parsley are all good choices.)

Serves 4

Time: 30 minutes

Method:

1. Cook the lentils if you don’t already have prepared ones (1 cup dry is about 2 cups cooked.) While the water for the soba is boiling, preheat the oven to 425 F and chop the cauliflower into large florets. It’s easy to do this by chopping it in half lengthwise, pulling of the leafy base and then pulling off the florets with your hands.
2. When the water boils, prepare soba according to package directions. Once cooked, drain and set aside, rinsing with cold water to prevent sticking.
3. Line a large rimmed baking sheet with parchment paper and spray with non stick cooking spray. Toss the cauliflower on the with the olive oil, salt and pepper. Roast for about 20 minutes, flipping once, until aromatic nicely toasted.
4. In the meantime, place all dressing ingredients in a small blender. A Magic Bullet works great here. Start with 1/2 cup water, and then add another 1/4 to thin, if you like.
5. Assemble the bowl: Divide soba noodles into big bowls. Top with lentils, cauliflower and plenty of sauce. Garnish with herbs and serve!

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7. Mango Fried Rice

Recipe:

• 3/4 cup unroasted cashews (if using roasted cashews, skip the toasting step)
• 6 oz green beans (about 1 1/2 cups), ends removed, sliced into 1 inch pieces
• 3 tablespoons peanut or canola oil, divided
• 1 medium red onion, diced medium
• 3 cloves garlic, minced
• 1 tablespoon fresh minced ginger
• 2 teaspoons crushed coriander seed
• 1/4 teaspoon red pepper flakes
• 6 cups cold jasmine rice
• 3 tablespoons tamari or soy sauce (tamari is gluten free, soy sauce is not)
• 1 tablespoon Sriracha hot sauce
• 1 tomato, cut into 1/2 inch pieces
• 2 mangos, peeled, sliced into 1/2 inch pieces (about 1 1/2 cups)
• 15 basil leaves, chiffonade (that means rolled up and thinly sliced, but you can just chop it, too)
• 2 tablespoons fresh lime juice

To serve:

• Extra Sriracha
• Fresh cilantro (optional)

Serves 4 to 6

Time: 30 minutes

Method:

1. Preheat a large heavy bottomed pan (preferably cast iron) over medium heat. Toss in the cashews and dry toast them for about 5 minutes, flipping occasionally. They should be slightly browned in some spots, but it’s okay if they’re unevenly browned, you don’t have to be too precise about it. Transfer cashews to a large plate.
2. Now we’re going to sear the green beans. Turn the heat on the pan up to medium-high. Add the green beans, a scant tablespoon of oil and a dash of salt. Cook for 3 to 5 minutes, until the beans are bright green and seared. Transfer beans to the same plate as the cashews.
3. Add the onions to the pan along with another tablespoon of oil and a dash of salt. Toss for about 3 minutes, until onions are slightly charred but still firm. Add the garlic, ginger, coriander and red pepper flakes, and toss for 30 seconds are so, being careful not to burn.
4. Add another tablespoon of oil and about half of the cold rice. Toss to coat, then add in the remaining rice, tossing once again. Cook for about 3 minutes, tossing often, until warmed through.
5. Add the tamari, hot sauce and tomato, and toss. Cook for another 3 minutes, until the rice has browned sufficiently and the tomato is slightly broken down.
6. Add the string beans and cashews, mangoes, basil leaves and lime juice. Cook just until mangoes are heated through and basil is wilted, a minute or two. Taste for salt (don’t add more tamari, just add salt if it needs it) and serve, garnished with cilantro if you like, and with a bottle of Sriracha close by.

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8. Sunflower Mac

Recipe:

• 8 oz macaroni pasta (I used whole wheat, use brown rice pasta to make it gluten-free)
• 1 cup unroasted sunflower seed kernels, soaked (see directions)
• 1 tablespoon olive oil
• 1/2 cup thinly sliced carrots
• 1 small onion, diced
• 3 cloves garlic, minced
• 1/2 teaspoon salt
• 3 cups vegetable broth
• 2 tablespoons organic cornstarch
• 1/4 cup nutritional yeast
• 2 tablespoons tomato paste
• 1 tablespoon lemon juice
• Sweet paprika for sprinkling

Serves 4

Time: 30 minutes

Method:

1. Place sunflower seeds in a bowl and submerge in water. Let soak for about 2 hours and up to overnight. Drain well.
2. Boil a pot of salted water for your pasta.
3. Preheat a sauce pot over medium heat. Saute carrots and onions in oil with a pinch of salt for about 10 minutes, until onions are translucent and carrots are slightly softened. Add garlic and saute for 30 seconds or so, then remove from heat.
4. Place the carrots and onions in a blender or food processor. Add vegetable broth, corn starch, nutritional yeast, tomato paste and sunflower seeds. Blend until very smooth. This could take up to 5 minutes depending on the power of your machine, so give your blender  motor a break every minute or so and test the sauce for smoothness. It should be very smooth, with only a slight graininess.
5. If your water is boiling, prepare the pasta according to package directions.
6. In the meantime, transfer the sauce back to the sauce pot. Turn the heat up to medium and let cook, stirring very often, until thickened. This should take about 15 minutes. Add the lemon juice and taste for salt and seasoning.
7. The pasta should be done while the sauce is thickening, so drain and place back in the pot you cooked it in. Set aside.
8. When sauce is thick, pour most of it over the pasta, reserving some to pour over individual servings. Mix it up, and serve with extra sauce and paprika for sprinkling.

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9. Quarter Pounder Beet Burger

Recipe:

• 1 1/4 cups cooked, cooled brown rice (see recipe notes above)
• 1 cup cooked brown or green lentils, cooled, drained well
• 1 cup shredded beets
• 1/2 teaspoon salt
• Fresh black pepper
• 1 teaspoon thyme, rubbed between your fingers
• 1/2 teaspoon ground fennel (or finely crushed fennel seed)
• 1 teaspoon dry mustard
• 3 tablespoons very finely chopped onion
• 2 cloves garlic, minced
• 2 tablespoons smooth almond butter
• 1/2 cup very fine breadcrumbs
• Olive oil for the pan

Makes 4 big burgers

Time: 1 hour 15 minutes

Active time: 30 minutes

Methods:

1. Peel beets and shred with the shredder attachment of your food processor, then set aside. Change the attachment to a metal blade. Pulse the brown rice, shredded beets and lentils about 15 to 20 times, until the mixture comes together, but still has texture. It should look a lot like ground meat.
2. Now transfer to a mixing bowl and add all the remaining ingredients. Use your hands to mix very well. Everything should be well incorporated, so get in there and take your time, it could take a minute or two.
3. Place the mixture in the fridge for a half hour to chill.
4. Preheat a cast iron pan over medium-high. Now form the patties. Each patty will be a heaping 1/2 cup of mixture. To get perfectly shaped patties, use a 3 1/2 inch cookie cutter or ring mold. Otherwise, just shape them into burgers with your hands.
5. Pour a very thin layer of oil into the pan and cook patties for about 12 minutes, flipping occasionally. Do two at a time if you’re pan isn’t big enough. Drizzle in a little more oil or use a bottle of organic cooking spray as needed. Burgers should be charred at the edges and heated through.
6. Serve immediately. But they taste pretty great heated up as well, so if you want to cook them in advance, refrigerate, then gently heat in the pan later on, then that is cool, too.

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10. Porcini Crusted Tofu with Shallot Gravy

Recipe:

14 oz extra firm tofu, pressed (wrap it in a kitchen towel, too.)

For the marinade

• 3 tablespoons tamari (or soy sauce)
• 1 1/4 cups veggie broth
• 1/4 cup red wine vinegar
• 1 tablespoon olive oil

For The Crust:

• 1 oz dried porcini mushrooms
• 1/4 cup fine bread crumbs
• Pinch each tarragon, rosemary, thyme crushed with your fingers
• 1/8 teaspoon salt
• Several dashes fresh black pepper
• 1 clove garlic, finely minced

For the Shallot Gravy:

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 cups shallot, thinly sliced
• 1/4 cup leftover porcini/breadcrumb mixture
• 1 3/4 cups vegetable broth
• 1/4 cup of the tofu marinade

You’ll also need:
Extra olive oil for cooking

Serves 4

Active time: 30 minutes

Method:

1. Slice the tofu into 8 even slices widthwise. Slice each of those diagonally corner to corner so that you have long triangles.
2. Mix together marinade ingredients in a large bowl and marinate the tofu for at least an hour and up to 8 hours, turning when you can.
3. When tofu is ready, prepare the crusting mixture. In a blender, pulse the porcinis until they’re powdery. Now toss them in a wide bowl along with the breadcrumbs, herbs, salt, pepper and garlic. Reserve 1/4 cup of the mixture to use in the sauce.

Prepare the sauce first:
Preheat a saucepan over medium heat and cook the shallots in oil until browned, about 8 minutes. Add the breadcrumb mixture and toss to coat. Now add the vegetable broth and marinade. Let cook until nicely thickened, 10 minutes or so. Taste for salt and pepper. Keep covered and warm until ready to serve.

Now cook the tofu:

1. Preheat a large, heavy bottomed pan over medium high heat. In the meantime, dredge half the tofu slices in the breadcrumb mixture and place on a plate. Pour a thin layer of oil in the pan and cook the dredged tofu slices on each side for about 4 minutes each, until golden brown. Use a thin metal spatula (as thin as possible) so that you can easily get under the tofu to flip it. A thick spatula might cause the breading to fall off. While the first batch is cooking, dredge the second batch. Keep cooked tofu warm by placing on a plate and covering with tin foil.
2. Serve over mashed potatoes smothered in gravy. Scatter a few roasted beets. Place a few slices of tofu on top and garnish with extra scallions (from the mashed potatoes) or whatever fresh herbs you can on hand.

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11. Bestest Pesto

Recipe:

• 1/4 cup walnut halves
• 1/4 cup pine nuts
• 2 cloves garlic
• 2 1/2 cups fresh basil
• 1/2 cup fresh cilantro
• 2 tablespoons fresh thyme
• 1 teaspoon salt
• 1/4 cup water
• 2 tablespoons nutritional yeast flakes
• 1/4 cup olive oil
• 1 tablespoon fresh lemon juice
• Fresh black pepper (to finish)

Makes 2 cups

Time: 20 minutes

Method:

1. First toast the nuts. Preheat a large heavy bottomed skillet (preferably cast iron) over medium-low heat. First toast the walnuts for about 5 minutes, tossing them often. Then add the pinenuts for an additional 5. They should turn a few shades darker and smell warm and toasty.
2. Transfer toasted nuts to a food processor. Add the garlic and pulse everything into fine crumbs. Add the basil, cilantro, thyme, salt, nutritional yeast and water and puree until relatively smooth, scraping down the sides at least once to make sure you get everything. Stream in the olive oil and blend until well combined. Last but not least, blend in the lemon juice.
3. Serve it over warm pasta (don’t rinse, it needs the starch to stick), and finish it off with some fresh black pepper.

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12. Dilly Stew with Rosemary Dumplings

Recipe:

For the stew:

• 3 tablespoons olive oil
• 1/4 cup all purpose flour
• 1 medium sized sweet onion (like Vidalia or Walla Walla), quartered and thinly sliced
• 1 teaspoon salt
• 3 cloves garlic, minced
• 6 cups vegetable broth, at room temperature
• 2 stalks celery, tops removed, sliced 1/4 inch thick
• 1 1/2 pounds potato, in 3/4 inch chunks (peel if they’re russets)
• 1 cup baby carrots (see note)
• 1 tablespoon fresh thyme
• 2 tablespoons chopped fresh dill
• 1/2 teaspoon sweet paprika
• Fresh black pepper
• 1 15 oz can navy beans, rinsed and drained (about 1 1/2 cups)

For the dumplings:

• 1 1/2 cups all purpose flour
• 2 teaspoons baking powder
• 1 tablespoons dried rosemary, finely chopped
• 1/2 teaspoon salt
• 3/4 cup unsweetened almond milk (or soy)
• 2 tablespoons olive oil

Serves 6 to 8

Time: 1 hour

Method:

1. First we’re going to make a roux, but it has a little less fat than a traditional roux, which means it doesn’t get as goopy. If you’d like a more traditional roux, just add extra oil.
2. Preheat a large, heavy bottom pot over medium-low heat.
3. Add the oil and sprinkle in the flour. Use a wooden spatula to toss the flour in the oil, and stir pretty consistently for 3 to 4 minutes, until the flour is clumpy and toasty.
4. Add the onion and salt, and toss to coat the onions completely in the flour mixture. As the onions release moisture, they will coat more and more. Cook this way for 5 minutes, stirring often. Add garlic and stir for 30 more seconds or so.
5. Stream in the vegetable broth, whisking constantly to prevent clumping. Add the celery, potatoes, carrot, dill, thyme, paprika and black pepper, then turn the heat up and cover to bring to a boil. Keep a close eye and stir often, so that it doesn’t clump or boil over.
6. Once boiling, reduce the heat to a simmer and let cook uncovered for 20 to 25 minutes, stirring occasionally, until the stew is nicely thickened and the potatoes and carrots are tender.
7. In the meantime, prepare the dumplings.
8. Sift the flour, baking powder and salt together in a large mixing bowl. Mix in the rosemary. Make a well in the center and add the milk and olive oil. Use a wooden spoon to mix together until a wet dough forms.
9. When the stew is ready, mix in the beans and plop dough right on top of the stew in spoonfuls. You should get about 14 dumplings. Cover the pot tightly and cook for about 14 more minutes. The dumplings should be nice and firm. Use your ladle to dunk them into the stew to coat.
10. Ladle stew into bowls, topped with dumplings. And serve!

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13. Seitan Roast Stuffed with Shiitakes and Leakes

Recipe:

For the filling:

• 2 tablespoons olive oil
• 6 oz shiitake mushrooms, thinly sliced (rough ends removed)
• 2 leeks, white and light green parts only, cut into thin half moons
• 1/2 teaspoon salt
• Fresh black pepper
• 3 cloves garlic, minced
• 2 tablespoons fresh chopped thyme
• 1/4 cup breadcrumbs
• 1/4 cup vegetable broth
• 1 tablespoon fresh lemon juice

For the roast

• 3 cloves garlic
• 3/4 cup cooked pinto beans, rinsed and drained (fresh or canned)
• 1 1/2 cups vegetable broth
• 3 tablespoons soy sauce
• 2 tablespoons olive oil
• 2 cups vital wheat gluten
• 1/3 cup nutritional yeast
• 1 teaspoon fennel seeds, crushed or finely chopped
• 1 teaspoon sweet paprika
• 1 teaspoon dried thyme, crushed between your fingers
• 1 teaspoon dried sage, crushed between your fingers
• Several dashes fresh black pepper

Serves 6 to 8

Active time: 1 hour

Total time: 2 hours

Methods:

First prepare the filling:

1. Preheat a large pan, preferably cast iron, over medium heat. Saute the mushrooms and leeks in oil until soft, about 10 minutes. Add salt, pepper, garlic and thyme. Cook for about 2 more minutes, stirring often.
2. Sprinkle in the breadcrumbs and toss to coat. Cook the mixture, stirring very often, until the breadcrumbs are toasty and the mixture is relatively dry. This should take about 5 minutes, and the breadcrumbs should turn a few shades darker.
3. Drizzle in the broth and lemon juice and toss to coat until moist. If it still seems dry drizzle in a little extra olive oil. Set aside until ready to use.

Prepare the roast:

1. Preheat oven to 350 F. In a food processor, pulse the garlic until well chopped. Add the beans, broth, olive oil and soy sauce and puree until mostly smooth (a few pieces of bean are okay, but they should be no bigger than a pea.)
2. In a large mixing bowl, mix together the wheat gluten, nutritional yeast, herbs and spices. Make a well in the center and add the bean mixture. Stir with a wooden spoon until the mixture starts coming together to form a ball of dough. Knead until everything is well incorporated.
3. Now we’re going to roll out the seitan and form the roast. Place two pieces of tin foil (about 18 inches long) horizontally in front of you. The sheet further from you should overlap the closer sheet by about 6 inches. This way you have enough foil to wrap around the whole roast.
4. On a separate surface, use your hands or a rolling pin to flatten the seitan into a roughly 12 x 10 rectangle. If any pieces rip, don’t worry about it, just use a pinch of dough from the ends to repair any holes.
5. Place the filling in the lower 1/3 of the seitan rectangle, leaving about 2 inches of space at both ends. Make sure the filling is compact, use your hands to form it into a nice, tight bundle.
6. Now roll! Roll the bottom part of the seitan up and over the filling. Keep rolling until in it’s in a log shape. Now pinch together the seam and pinch together the sides to seal. It doesn’t have to be perfect, it will snap into shape when baking.
7. Place the roll in the center of the tinfoil and roll up like a tootsie roll, making sure the ends are tightly wrapped. Transfer to a baking sheet and bake for an hour*. Rotate the roll every 20 minutes for even cooking.
8. Remove from oven and let cool. Unwrap, slice and serve! (See recipe notes for keeping moist and reheating.)

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14. Tempeh Orzilla

Recipe:

• 8 oz orzo

For the tempeh

• 8 oz tempeh
• 1 tablespoon olive oil
• 1/2 teaspoon dried coriander
• 1/2 teaspoon anise seed
• 1 tablespoon soy sauce

For the sauce:

• 2 teaspoons olive oil
• 1 small red onion, thinly sliced
• 4 cloves garlic, minced
• 1/2 cup sundried tomatoes (dry ones, not the oil packed kind)
• 1/2 teaspoon dried rosemary
• 1 cup dry white wine wine
• 1/2 teaspoon salt
• Fresh black pepper
• 1 cup vegetable broth
• 2 tablespoons nutritional yeast
• 3 cups baby spinach

Serves 4

Time: 45 minutes

Method:

To prepare the tempeh:

1. For time management, steam the tempeh first, and prep the veggies, then rinse out the pot and boil salted water for the orzo. So, tear the tempeh into bite sized pieces and steam for 10 minutes. Set tempeh aside and proceed with the recipe.
2. Preheat a small pan over medium heat. Saute tempeh in oil for about 10 minutes, mashing the tempeh into crumbles with your spatula as you go. Add the spices and soy sauce, and saute another 2 minutes, then turn off the heat and cover until ready to use.

To prepare the pasta and sauce:

1. Boil orzo until al dente, then drain.
2. In the meantime, preheat a large pan over medium heat. Saute the onion in olive oil with a pinch of salt until soft, about 5 minutes. Add garlic and saute for 30 seconds more.
3. Add rosemary, wine and sundried tomatoes. Season with salt and pepper and turn the heat up to bring the sauce to a simmer. Let simmer until reduced by about half, 5 minutes or so.
4. Add broth and yeast and warm through. Then add the spinach in handfuls, letting each batch wilt before adding the next. Cook until spinach is thoroughly wilted then turn the heat off, add the orzo, mix well, and serve topped with tempeh crumbles.

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15. Mushroom Hot Pot

Recipe:

• 4 cups mushroom or vegetable broth
• 1 tablespoon organic cornstarch
• 1 tablespoon toasted sesame oil (regular vegetable oil will do, too)
• 1 red onion, thinly sliced
• 1 red bell pepper, thinly sliced
• Big pinch salt
• 3 cloves garlic, minced
• 2 tablespoons minced lemongrass
• 1 tablespoon minced ginger
• 1/2 teaspoon crushed red pepper flakes
• 2 star anise
• 1/4 teaspoon ground cinnamon
• 1 oz dried shiitakes
• 2 tablespoons soy sauce (or tamari to make it gluten free)
• 1 roughly chopped tomato
• Fresh black pepper
• 15 oz can lite coconut milk
• Juice of half a lime

Serves 6

Time: 1 hour

Active time: 30 minutes

Method:

1. Preheat a 4 quart pot over medium heat. Mix the cornstarch into the broth and set aside (this is easiest if you just mix it into about a cup of broth, then pour the rest of the broth in.) Saute onion and pepper in the oil with a big pinch of salt, until onions are soft, about 5 minutes.
2. Add garlic, lemongrass, ginger and red pepper flakes and mix in. Cook until fragrant, about a minute, then stream in the broth/cornstarch mixture and add most of the other ingredients: star anise, cinnamon,  shiitakes, soy sauce, tomatoes and fresh black pepper. Stir often for the first 10 minutes or so, until the cornstarch has thickened the broth a bit. Now cover pot and bring to a boil. Once boiling, lower heat to simmer and cook covered for a good half hour, until mushrooms are completely softened.
3. Add coconut milk and lime, and taste for salt. Heat through and serve with fresh herbs and other accoutrement.

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16. Blackened Scrambled Tofu & Garlicky Grits

Recipe:

Spice blend:

• 1/2 teaspoon sweet paprika
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon coriander powder
• 1/8 teaspoon cayenne (optional, if you want it spicy)
• 1 teaspoon dried thyme, crushed with your fingers
• 1 tablespoon olive oil
• 1 small onion, quartered and sliced
• 3 cloves garlic, minced
• 1 block (12 to 14 oz) extra firm tofu
• 2 tablespoons fresh lemon juice
• 1 teaspoon salt
• Fresh black pepper
• 1/2 cup cherry or grape tomatoes, sliced in half (I used sungolds)
• Scallions for garnish

For the grits:

• 1 cup polenta corn grits (such as Bob’s Red Mill brand)
• 4 cups vegetable broth
• 1/4 teaspoon salt (to taste, depending how salty your broth is)
• 1 tablespoon olive oil
• 4 cloves garlic, minced

Serves 4

Active time: 30 minutes

Total time: 30 minutes

Method:

To make the tofu:

1. Combine the spice blend in a small cup or bowl.
2. Preheat a large, heavy bottomed pan over medium high heat. Saute the onion in olive oil for about a 5 minutes, then add the garlic and stir for 30 seconds.
3. Break the tofu apart into bite sized pieces and saute for about 10 minutes, using a spatula to stir often. Get under the tofu when you are stirring, scrape the bottom and don’t let it stick to the pan, that is where the good, crispy stuff is. Use a thin metal spatula to get the job done, a wooden or plastic one won’t really cut it. The tofu should get browned on at least one side, but you don’t need to be too precise about it. The water should cook out of it and not collect too much at the bottom of the pan. If that is happening, turn the heat up and let the water evaporate.
4. Add the lemon juice, salt and pepper and saute a minute more. Add the spice blend and mix to incorporate. Add the tomatoes and cook until they are warmed through and slightly broken down, about 5 minutes. Taste for salt and seasoning and keep warm until ready to serve.

To make the polenta:

1. Bring vegetable broth and salt to a boil in a 2 quart pot. Lower heat to simmer. Add the polenta in a slow steady stream, stirring constantly with a whisk. Whisk for about 5 minutes, until polenta is thickened. Keeping heat low, cover and let cook for 20 more minutes or so, stirring occasionally.
2. When polenta is almost done, preheat a small pan over medium-low heat. Saute the garlic in oil just until it begins to sizzle, being careful not to burn. Stir for 30 seconds, then transfer to the cooked polenta and mix well.

To serve:
Spoon some polenta onto a plate and scoop on some tofu, overlapping a bit. Complete the plate with greens, then garnish with scallion.

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17. Okra Gumbo with Chickpeas & Kidney Beans

Recipe:

• 3 tablespoons olive oil
• 1/4 cup flour
• 1 medium sized onion, diced large
• 3 cloves garlic, minced
• 1 heaping cup sweet red peppers, diced large (or one red bell pepper)
• 2 cups cherry tomatoes (or chopped tomatoes)
• 1 teaspoon salt
• Fresh black pepper
• 2 bay leaves
• 2 teaspoons smoked paprika
• 8 springs fresh thyme (plus extra for garnish)
• 2 1/2 to 3 cups vegetable broth at room temperature
• 2 cups okra (about 10 oz) sliced 1/4 inch thick or so
• 1 1/2 cups cooked kidney beans (a 15 oz can, rinsed and drained)
• 1 1/2 cup cooked garbanzo beans (a 15 oz can, rinsed and drained)
• 1 tablespoon fresh lemon juice
• Rice for serving

Serves 6

Time: 1 hour

Active time: 25 minutes

Method:

1. First we’re going to make a roux, but it has a little less fat than a traditional roux, which means it doesn’t get as goopy. If you’d like a more traditional roux, just add 3 more tablespoons of vegetable oil.
2. Preheat a large, heavy bottom pot over medium-low heat. The wider the pot the better, so that you have lots of surface area to make your roux.
3. Add the oil and sprinkle in the flour. Use a wooden spatula to toss the flour in the oil, and stir pretty consistently for 3 to 4 minutes, until the flour is clumpy and toasty.
4. Add the onion and salt, and toss to coat the onions completely in the flour mixture. As the onions release moisture, they will coat more and more. Cook this way for 5 minutes, stirring often. Add garlic and stir for 30 seconds or so.
5. Add the peppers and tomatoes and cook down for about 10 more minutes. If using cherry tomatoes, place a cover on the pot to get them to cook faster and release moisture. As the tomatoes break down, the mixture should become thick and pasty.
6. Season with fresh black pepper, add bay leaves, smoked paprika and thyme and mix well.
7. Stream in the 2 1/2 cups vegetable broth, stirring constantly to prevent clumping. Add the okra and beans, then turn the heat up and cover to bring to a boil. Stir occasionally.
8. Once boiling, reduce the heat to a simmer and let cook uncovered for 30 to 45 minutes, stirring occasionally, until the stew is nicely thickened and the okra is tender. If it’s too thick, thin with up to 1/2 cup vegetable broth. If it’s not as thick as you like, just cook it a bit longer.
9. Add the lemon juice, and adjust salt and pepper to your liking. Let it sit for 10 minutes. Remove bay leaves and thyme stems (if you can see them) then serve in a big, wide bowl, topped with a scoop of rice and garnished with fresh thyme.

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18. Spaghetti Pomodoro with Grilled Tempeh

Recipe:

• 1/2 pound spaghetti
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 2 1/2 pounds tomatoes, roughly chopped
• 1/2 teaspoon salt
• Several dashes fresh black pepper
• 8 large basil leaves, torn into pieces (plus extra for garnish)

Serves  2 to 4

Time 30 minutes

Active time 20 minutes

Method:

1. First bring water to a boil for the pasta. Prep everything while it’s boiling. Once boiling, cook your spaghetti.
2. Meanwhile, preheat a 4 quart pot over medium low heat. Saute garlic in the oil for about a minute, being careful not to burn.
3. Add the tomatoes, salt, black pepper and basil leaves and stir. Cover pot and turn the heat up to medium high. Let cook for about 15 minutes, stirring often.
4. The tomatoes should be broken down and saucy. Toss in the spaghetti and toss to coat. Turn off heat and let sit for 10 minutes or so, to let flavors meld. Serve topped with extra basil.

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19. Romesco Pizza with Caramelized Onions & Squash

Recipe

• 2 balls of pizza dough, for 2 large pizzas
• Olive oil for brushing

For the caramelized onions:

• 1 tablespoon olive oil
• 2 large yellow onions
• big pinch salt

For the sauce:

• 1 1/2 cups slivered almonds
• 4 red bell roasted peppers (you can also drained, jarred roasted red peppers)
• 1 tablespoon olive oil
• 1 small onion
• 5 cloves garlic, minced
• Fresh black pepper
• 1/2 teaspoon dried marjoram
• 1/2 teasoon salt
• 1 tablespoon red wine vinegar
• 1 teaspoon agave nectar

For the squash:
1 large yellow squash, sliced into paper thin ribbons (with a mandoline or knife)

Makes 2 large pizza

Method:

To make the caramelized onions:

1. The basic idea here is that you sweat the onions, which means you’ll be gently cooking them covered over low heat, and a lot of the cooking will be done from the steam as the water is released. You’re coaxing the sweetness out of them and locking it in. It looks like a lot of onion, and it is, but everything will cook down to manageable proportions. If you’ve never tasted caramelized onions, you might be surprised that an onion is even capable of this deep, sweet complexity, and with only two ingredients.
2. Preheat a heavy bottomed, preferably cast iron, skillet over low heat. Add the oil and the onions and toss the onions to coat. Cover and cook for 20 minutes, leaving a little gap for steam to escape. Stir occasionally, every 5 minutes or so. Onions should turn a nice mellow amber, but not burn, although a couple of darker spots are fine.
3. Remove the cover and turn the heat up just a bit, to a medium setting. Stir often for 10 more minutes. Onions should become a darker amber, and some of the moisture should evaporate.  Transfer to a bowl until ready to use.

To make the romesco:

1. If your red peppers aren’t already roasted, then do it now. Just place them on a rimmed baking sheet, into a 425 F oven, and turn occasionally. They’re ready when they’re blackened and collapsed, about 20 to 25 minutes. Remove them from oven and immediately place in a paper bag. This will steam the skin off as they cool. Place in the fridge and once cool, remove from bag, peel off skin and remove seeds.
2. Now toast the almonds. Preheat a large, heavy bottomed pan over medium low heat. Spread the almonds out in a single layer and toast frequently until fragrant and honey brown, 5 to 7 minutes. Transfer almonds to a food processor. Now we’ll prepare the rest of the sauce.
3. In the same pan over medium high heat, saute onions in olive oil for 5 to 7 minutes with a pinch of salt, until lightly browned. Add garlic, several dashes fresh black pepper, dried marjoram and salt, and saute for 30 seconds more, then turn off the heat.
4. Now pulse the almonds in the food processor until they’re a finely ground powder. Add the roasted red peppers, the onion mixture and the red wine vinegar and agave nectar. Puree until fairly smooth. Taste for salt, and set aside until ready to use.

To assemble pizza:

1. Preheat oven to 500 F.
2. Use a lightly floured, cold surface and just fine with using a rolling pin.
3. Roll dough out onto a large, lightly greased pizza pan. Spread a cup or so of romesco sauce onto the pizza. Place squash ribbons artfully over the sauce and drizzle with a little olive oil. Also, brush the crust with olive oil.
4. Place pizza on the bottom of the oven (yes, right on the bottom, no rack required) preferably on a pizza stone, but it’s ok if you don’t have one. Bake for about 10 minutes, or until crust is golden. Remove from oven, top with splotches of caramelized onion, sprinkle on some fresh black pepper if you like, slice and serve. Then prepare your next pizza the same way!

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20. Ancho Lentil Tacos

Recipe

• 2 teaspoons olive oil
• 1 small onion, minced
• 2 cloves garlic, minced
• 2 1/2 cups cooked lentils (from about 1 cup dried)
• 3 tablespoons tomato paste
• 2 tablespoons hot sauce

Spice mix:

• 1/2 teaspoon dried oregano
• 2 teaspoons ground ancho chile
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon salt

Serves 4

Active time: 20 minutes

Total time: 20 minutes

Method

1. First combine all of the ingredients for the spice mix and set aside. Also, keep a cup of water within reach, you’ll need to add splashes as you cook.
2. Preheat a large skillet over medium-high heat. Sautee the onion and garlic in the oil with a pinch of salt for about 3 minutes, until lightly browned. Add spices and toss them for 30 seconds or so to toast.
3. Lower heat to medium, add lentils, a few splashes of water, tomato paste and hot sauce; use a spatula to mash them a bit as they cook, until they hold together. If your spatula isn’t strong enough to accomplish this, just use a fork. Do this for about 5 minutes, adding splashes of water as necessary if it appears dry. Taste for salt and seasoning; you may want to add more spices or hot sauce. And that’s it, time to serve!

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21. Lemon Garlic Fava Beans & Mushrooms

Recipe

• 2 teaspoons olive oil
• 1 small red onion, cut into thin half moons
• 3 cloves garlic, minced
• 1 tablespoon fresh chopped thyme
• 8 oz cremini mushrooms, sliced in half
• 2 tablespoons breadcrumbs (plain or seasoned)
• 2 cups vegetable broth
• 1/2 teaspoon salt
• Juice and zest of 1/2 a lemon
• Lots of fresh black pepper
• 3 cups cooked fava beans (or two 15 oz cans, rinsed and drained)
• Optional: Slivered green onions for garnish

Serves 4

Total time: 30 minutes

Active time: 30 minutes

Method:

1. Preheat a large pan over medium heat. Saute onion in oil with a pinch of salt for 5 to 7 minutes, until slightly browned. Add garlic and thyme, and saute one minute. Add mushrooms and cook to release moisture, about 5 minutes.
2. Add bread crumbs, toss to coat everything and toast crumbs for 3 to 5 minutes. Add veg broth, black pepper, salt, lemon zest and juice and fava beans. Bring to a boil. Let reduce and thicken, 7 minutes or so. Taste for salt and seasoning and serve, topped with green onions.

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22. Spaghetti-Nos with Mini Lentil Meatballs

Recipe

For the Cheesy Tomato Sauce:

• 2 teaspoons olive oil
• 1/2 cup finely chopped onion
• 3 cloves garlic, minced
• Fresh black pepper
• 1/2 teaspoon dried oregano
• 1 teaspoon salt
• 3 tablespoons packed brown sugar
• 2 24 oz. cans crushed tomato with basil
• 1/4 cup cashews, soaked (see note)
• 2 tablespoons nutritional yeast

For the Mini Meatballs:

• 1 clove garlic
• 1 small onion, peeled (tangerine sized or equivalent)
• 1 1/2 cups cooked green or brown lentils, rinsed, drained (a 15 oz can is fine)
• 3 tablespoons nutritional yeast
• 2 tablespoons vital wheat gluten flour
• 2 tablespoons soy sauce
• 1 tablespoon tomato paste
• 1 teaspoon olive oil
• 2 tablespoons water
• 1/2 cup seasoned store-bought breadcrumbs

For everything else:

• 1 lb anellini pasta (or small pasta of your choice)
• Olive oil for pan frying

Serves 8 to 10

Total time: 1 hour

Active time: 1 hour

Method:

To make the sauce:

1. Preheat a 4 quart pot over medium heat. Sautee onions in olive oil with a pinch of salt until translucent, about 5 minutes. Add the garlic about a minute more, then mix in the black pepper, oregano, salt and brown sugar. Cook for about 2 minutes, until the sugar is melted. Add the tomato sauce, cashews and nutritional yeast, cover and cook for about 20 minutes.
2. Now puree the sauce until smooth. It’s easiest to use an immersion blender. You can also use a blender or food processor, blending in batches. Once it’s smooth, keep warm in the pot until ready to use.

To make the mini meatballs:

1. We’re going to use the food processor fit with a metal S blade for most of the work here, so it should come together pretty quickly. First toss in the garlic and pulse until finely chopped. Now add the onion and pulse until minced. You don’t want any big pieces or they will ruin the texture of the meatball.
2. With a plastic spatula, transfer the onion/garlic mixture to a mixing bowl and set aside. It’s okay if some remnants are left, just try to get most of it.
3. Now in the food processor, pulse the lentils, nutritional yeast, wheat gluten, soy sauce, tomato paste, olive oil and water. Once everything gets mixed well, puree them until totally smooth, scraping down the sides to make sure you get everything.
4. Combine this mixture with the onion mixture and add in the breadcrumbs. Mix really well with your hands for about 2 minutes.
5. Preheat oven to 350 F.
6. Roll the meatballs into cherry sized balls, I got 32 meatballs out of this. This goes very fast if you keep your hands clean and dry. Preheat a large skillet over medium heat and pour in a thin layer of olive oil. You don’t want to crowd the pan, so pan fry in two batches. You should be able to tilt the pan and have all the meatballs roll around and get coated in oil, cooking until browned (no more than 5 minutes.)
7. Transfer first batch to a baking pan, cook the second batch, and transfer all meatballs to the baking pan. Bake for 18 to 20 minutes, shaking the pan every once in awhile to toss the balls so that they cook evenly.

To assemble:
Boil the pasta while the meatballs are cooking. Drain pasta, and add to the sauce. When meatballs are ready, add them to the sauce as well. Toss carefully with a wooden spoon, being careful not to break the meatballs. Serve!

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23. Wheatberry ‘Paella’ with Chickpeas & Leeks

Recipe

• 1/2 teaspoon saffron threads
• 1/2 cup boiling water
• 1 cup wheatberries
• 1 tablespoon plus 2 teaspoons olive oil, divided
• 2 leeks, white and green parts only, sliced into ¼ inch half moons and washed well
• 6 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 cup dry white wine (Chardonnay is great)
• 1/2 teaspoon salt
• 1 cup vegetable broth
• 1 tablespoon tomato paste
• 2 roasted red peppers, jarred or homemade, finely chopped
• 2 bay leaves
• 4 teaspoons capers
• Lots of fresh black pepper
• 2 cups drained, cooked chickpeas (one 15 oz can should work)
• 1/4 cup chopped parsley or cilantro
• 2 tablespoons fresh lemon juice

Serves 4 to 6

Total time: 1 1/2 hours

Active time: 40 mins

Method

Prepare the wheatberries:
This is my favorite cooking method for perfectly cooked, plump wheatberries with great texture. Just place them in a 2 quart pot and submerge in water that covers them by 2 extra inches. Cover and bring to a boil. Let boil for 2 minutes then turn the heat off completely. Keep covered and let steam for another hour. They should be firm and chewy, but if you think they are a tad too firm that’s okay because we’re going to cook them the rest of the way in the paella. Drain and set aside.

Prepare the saffron threads:
In order to get the most flavor from saffron, they need to be steeped. It’s very easy, just pour 1/2 cup of boiling hot water over the saffron in a coffee mug, cover and let sit for about an hour. Once ready to use, press against the saffron with the back of a spoon to crush it a little. It’s now ready to use.

Prepare the paella:

1. First you’re going to saute the leeks and set them aside. I love the delicate oniony-ness of leeks and it will get lost if they’re overcooked, so this method works wonders – we’ll add them back to the pan at the end. So… in a large pan over medium heat, saute leeks in 1 tablespoon olive oil with a pinch of salt for about 7 minutes, until tender. Transfer to a plate and set aside.
2. In the same pan over medium low heat, saute garlic in 2 teaspoons olive oil for about a minute. Add the oregano and thyme and saute for about 30 more seconds. Add white wine, salt and saffron threads in water and turn the heat up high. Bring to a boil and let boil and reduce for about 3 minutes.
3. Lower heat back to medium, add the cooked wheatberries, vegetable broth, tomato paste, roasted red peppers, bay leaves, capers and fresh black pepper. Let cook for about 15 minutes adding the chickpeas about halfway through. The wheatberries should absorb a lot of the liquid, but it should still be somewhat saucy.  Remove bay leaves and taste for salt.
4. Mix in the chopped parsley or cilantro and lemon juice. Turn off heat and let sit for about 10 minutes to let the flavors marry. It’s one of those things that will taste even better in an hour or so, so if you’ve got that kind of time then go for it, just gently reheat before serving.

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24. Cast Iron Stir-Fry with Avocado, Basil & Peanuts

Recipe:

Sauce ingredients:

• 2 tablespoons hoison sauce
• 2 tablespoons mirin
• 1 tablespoon plus 1 teaspoon soy sauce (or gluten free tamari)
• 1 tablespoon agave syrup
• 2 tablespoons water

For the stir-fry:

• Peanut oil (in a spray bottle if you’ve got it)
• 14 oz tofu, cubed (press it if you have the time, otherwise just blot with a paper towel to remove moisture)
• Salt
• Fresh black pepper
• 1 lb broccoli, cut into florettes, stems sliced 1/4 inch thick
• 1 small red onion, sliced into half moons
• 1 bell pepper (red, yellow or orange), sliced 1/4 inch thick
• 2 teaspoons fresh minced ginger
• 4 cloves garlic, minced
• 1 teaspoon crushed red pepper (use half that if you’re a spice wimp)

To garnish:

• Avocado, diced
• Roasted salted peanuts
• 2 big handfuls fresh basil leaves, chiffonade (or thinly sliced)

Serves 4

Total time: 30 mins

Active time: 30 mins

Method:

1. Preheat the cast iron over high heat. In the meantime, mix together the sauce ingredients and set aside.
2. Have at the ready a baking pan or mixing bowl to place the ingredients as they finish cooking. Use a 9×13 pan so that there’s plenty of room and things aren’t sitting on top of each other and steaming.
3. Once pan is good and hot, apply a thin layer of olive oil. Add the cubed tofu and sprinkle with a pinch of salt and fresh black pepper. The ingredients should immediately sizzle when they hot the pan, otherwise, turn the heat up. Cook for about 7 minutes, tossing often and spraying with oil as necessary, until it’s nicely browned.
4. All sides don’t have to be evenly browned, just as long as a few of them are, you’re good to go.
5. Transfer tofu to the baking pan or bowl, and proceed with the broccoli. Apply a thin layer of oil, toss in broccoli, add a pinch of salt and fresh black pepper. Cook until broccoli is charred and bright green, about 5 minutes. Cover the pan between tosses, so that it cooks faster. Transfer to the pan with the tofu.
6. Now proceed with the onion and peppers. Apply a thin layer of oil, and toss in the onions and peppers. Sprinkle with a pinch of salt and fresh black pepper. Cook for about 3 minutes, it should be charred but still crisp. Transfer to the pan with the tofu. Now we’ll finish it off with the sauce.
7. Add the garlic, ginger and red pepper flakes to the cast iron pan and drizzle with a little oil and saute until fragrant (about a minute) being careful not to burn. Add the sauce and mix together until heated through and bubbly, about 2 minutes.
8. Now, add back all the veggies and the tofu and toss to coat. Taste for salt and seasoning.
9. Serve over quinoa or brown rice, top with avocado, peanut and basil and serve hot!

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25. Cozy Collards & Tempeh

Recipe

• 1 1/2 pounds collards (one big bunch)
• 1 lb tempeh (two 8 oz packages)
• 2 tablespoons soy sauce (or tamari if you’re gluten-free)
• 1 tablespoon fresh lemon juice
• 1 cup water
• 1 tablepoon olive oil
• 1/2 cup sliced shallots
• 4 cloves garlic, minced
• 1/2 cup loosely packed fresh cilantro, chopped
• 1/2 teaspoon fennel seed, crushed
• 1/2 teaspoon red pepper flakes
• A few dashes fresh black pepper
• 2 roasted red peppers (storebought or homemade), cut into bite sized pieces
• Salt to taste
• Lemon wedges to serve

Serves 6

Time: 40 minutes

Active Time: 20 minutes

Method

1. First, rip the leaves off the stems of the collards, rip them into smaller pieces and wash them. Fill the sink with cold water and let them soak in there, then drain when ready to use.
2. Place the drained collards in a large pot (at least 5 quart) and submerge with water and a big pinch of salt. Cover and bring to a boil, then lower the heat and let simmer for 10 minutes. Drain and set aside.
3. In the meantime, crumble the tempeh into bite-sized pieces and place in a large skillet. Add water, soy sauce, and lemon juice. Cover and bring to a boil. Let boil for about 10 minutes, or until all of the liquid has absorbed or evaporated. This makes the tempeh plumped up and succulent and gives them flavor.
4. Lower the heat and push all the tempeh over to one side. Drizzle the oil into the other side of the pan and saute the shallots and garlic, along with a pinch of salt, for about 3 minutes. Then just flip them into the tempeh and mix together. Saute for about 5 more minutes, until tempeh is browned. Add a little extra oil if needed.
5. Mix in cilantro, fennel seed, red pepper flakes, black pepper and roasted red pepper. Lastly, mix in the collards and let everything cook together for about 10 more minutes. Add a little water or veggie broth it it begins to get dry. Taste for salt and pepper and serve with wedges of lemon and hot sauce.

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26. Mac & Shews

Recipe

• 1 lb small pasta like shells, macaroni or chiocciole
• 1 1/2 cups cashews, soaked (see recipe note)
• 4 cups broth, divided
• 4 tablespoons olive oil, divided
• 4 cloves garlic, minced
• 1 small onion, diced
• 2 cups sauerkraut
• 1/3 cup all purpose flour
• 1/2 teaspoon tumeric
• Several dashes fresh black pepper
• 2 tablespoons nutritional yeast (optional)
• 1/2 teaspoon salt
• 1 tablespoon fresh lemon juice

Serves 8

Time: 1 hour

Active Time: 30 minutes

Method

1. First boil salted water for the pasta. Cook pasta and drain. In the meantime, prepare the rest of the recipe.
2. Place the soaked cashews and 2 cups of the vegetable broth in a food processor and blend until smooth, scraping the sides of the food processor with a spatula occasionally to make sure you get everything. This could take 5 minutes.
3. In the meantime, preheat a large pan (preferably cast iron) over medium heat. Saute the onions and garlic and a pinch of salt in a tablespoon of the oil, until onions are softened.
4. Drain the sauerkraut in a sieve, pushing it into the sieve to remove as much moisture as possible. Add to the pan just to heat through, a minute or two.
5. Transfer sauerkraut mixture to the food processor with the cashew mixture. Once again, puree until relatively smooth. There will be some texture, just make sure it’s not chunky.
6. Wipe out the pan that you sauteed the onions in and preheat it over medium heat once again. Add 3 tablespoons of oil, along with the flour. It should become a gooey clump. You’re now making a roux! Add a little bit more olive oil if necessary. Toast the roux for about 15 minutes, until it smells toasty and turns a medium brown. Stir practically the whole time so that it cooks evenly.
7. Now stream in remaining 2 cups of broth, whisking constantly so that it doesn’t clump. Whisk until thick and smooth, about 2 minutes.
8. Stream in the cashew sauerkraut mixture, and whisk until well incorporated. Add the tumeric, black pepper, nutritional yeast if using, salt and fresh lemon juice. Heat through and stir occasionally, allowing the mixture to thicken.
9. Preheat oven to 350 F and lightly grease an 11 x 13 casserole with olive oil.
10. Add the cooked pasta back to the pasta pot and pour in the sauce. Taste for salt and pepper. Mix to coat, then transfer to the casserole dish. Cover casserole with tin foil and bake for 20 minutes. Remove tin foil and bake an additional 5 minutes. Serve hot!

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27. Seitan & Broccoli With Pantry BBQ Sauce

Recipe

For the BBQ Sauce:

• 1/2 cup vegetable broth
• 2 tablespoons pure maple syrup
• 2 tablespoons molasses
• 2 tablespoons tomato paste
• 2 tablespoons peanut butter
• 1 tablespoon soy sauce
• 1 tablespoon apple cider vinegar
• 1 tablespoon prepared mustard
• 1/2 teaspoon liquid smoke
• 1/2 teaspoon Sriracha hot sauce

For the rest:

• 1 tablespoon olive oil
• 1 small onion, thinly sliced
• Big pinch salt
• 1 lb seitan, thinly sliced
• 3 cloves garlic, minced
• Fresh black pepper
• 3 to 4 cups broccoli florettes and peeled and sliced stems

Serves 4

Time: 30 minutes

Active Time: 20 minutes

Method

1. Mix all of the BBQ Sauce ingredients together in a bowl.
2. Preheat a large pan over medium high heat. Saute the onions in oil with a big pinch of salt for about 5 minutes, until lightly browned. Add the seitan and cook for 7 to 10 minutes, until seitan is browned. Add garlic and black pepper and saute for about a minute, until fragrant. Add a tiny bit more oil if needed.
3. Mix in the broccoli and cover the pan to cook, lifting intermittently to stir, until softened (about 5 minutes.)
4. Add the sauce, toss to coat, and cook for about 5 more minutes. Sauce should become thick and bubbly. Taste for salt and seasoning and serve!

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28. Seitan & Sauerkraut Runzas

Recipe:

For the dough:

• 4 1/2 cups all purpose flour, divided
• 1/2 cup sugar
• 2 (.25 ounce) packages active dry yeast
• 1 teaspoon salt
• 1/2 cup non-hydrogenated shortening
• 1/2 cup unsweetened almond milk, at room temperature (or your favorite non-dairy milk)
• 1/2 cup water, room temperature
• 1/2 cup unsweetened plain soy yogurt, at room temperature

For the filling:

• Olive oil (at least 1/4 cup, divided)
• 1 large onion, finely chopped
• 1 lb seitan, very finely chopped
• 3 cups sauerkraut
• 3/4 teaspoons salt
• Lots of fresh black pepper
• 2 tablespoons tomato paste

Makes 8 runzas

Total Time: 2 hours || Active Time: 1 hour

Method

Make the dough:

1. Place 1 3/4 cups flour in a standing mixer bowl, along with the sugar, yeast and salt.
2. Place the shortening in a cereal bowl and microwave on high for 30 seconds. Remove and stir. If not totally melted, place back in the microwave for 30 more seconds. Stir until completely melted.
3. Pour the almond milk, water and yogurt into the mixer bowl. Add the shortening. Beat on low until incorporated, then beat on high until smooth, about 3 minutes.
4. Add remaining 2 3/4 cups flour in 3 or 4 batches, beating until smooth after each addition. When a stiff dough has formed, turn dough out onto a floured surface and knead until very smooth, about 10 minutes.
5. Place in a bowl greased with olive oil, cover and let rise in a warm place for about an hour, or until doubled in size.

In the meantime, make the filling:

1. Preheat a large pan (preferably cast iron) over medium-high heat. Saute onions in a few tablespoons olive oil with a pinch of salt, until nicely browned, about 7 minutes. Add the seitan and a bit more oil and saute until seitan is browned, about 7 more minutes. In the meantime, drain the sauerkraut, pressing it into a fine mesh strainer, until most of the moisture is drained.
2. Add sauerkraut, salt, pepper and tomato paste. Cook for about 5 more minutes, adding more oil if necessary to prevent sticking. Taste for salt and pepper.

Assemble:

1. Preheat oven to 350 F and have a greased baking sheet at the ready.
2. Once the dough has risen, punch it down and divide into 8 equal pieces. One at a time, stretch the dough into an 8 x 6 rectangle. Place a scant 1/2 cup of filling in the dough (as if you’re rolling a cigarette, but smoking is bad) leaving 1 1/2 inches of space on all sides. Fold the ends over first, and then fold the top and bottom, sort of like a burrito. But pinch the edges and smooth them out so that it’s more bun than burrito.
3. Place on baking sheet and bake for 20 to 25 minutes, until lightly golden and firm. Serve warm and cheer on your team!

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29. Black Beans & Quinoa with Chipotle Raspberry Sauce

Recipe:

• 1 cup quinoa (red quinoa is especially pretty)
• 2 cups water
• 2 teaspoons oil
• 4 cups small broccoli florettes, and diced stems
• 15 oz can black beans, rinsed and drained (about 1 ½ cups)
• 1 clove garlic
• 1/3 cup slivered almonds, toasted (divided)
• 2 to 3 chipotles in adobo, seeded
• 1/4 cup water
• 3/4 cup frozen raspberries, thawed
• 1 teaspoon agave (sugar or maple syrup ok too)
• 1/4 teaspoon salt

Serves 6

Active Time: 20 minutes || Total Time: 30 mins

Method

1. In a small saucepan, combine the quinoa and water with a pinch of salt. Cover and bring to a boil. Once boiling, lower heat to simmer and cook until quinoa is tender, about 20 minutes. Stir occasionally.
2. In the meantime, preheat a large pan over medium heat. Toast the almonds, tossing them frequently, until they’re honey brown in spots. Remove from pan. Reserve about 2 tablespoons of the almonds for garnish, the rest will go into the dressing.
3. Now, in the same large pan, saute the broccoli in oil and a pinch of salt. Cover and cook for about 5 minutes, tossing frequently, until tender. When it’s done, just let it sit in the pan uncovered.
4. Now prepare the sauce. Place the garlic clove in a small food processor and pulse to chop. Add the almonds (except for the reserved 2 tablespoons) and grind to a coarse powder. Add remaining ingredients and blend until smooth. If it’s too thick, thin out with a little water.
5. To assemble, toss the quinoa, black beans and broccoli together in a mixing bowl. Reserve about 1/3 of the dressing. Pour the rest of the dressing into the mixing bowl and toss everything to coat. Transfer to plates, drizzle with the extra sauce and garnish with almonds.

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30. Olive Lentil Burgers

Recipe:

• Olive oil (from 1 teaspoon to 2 tablespoons, your choice)
• 1 small yellow onion, diced medium
• 1/2 pound cremini mushrooms, thinly sliced
• 3 cloves garlic, minced
• Fresh black pepper
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried tarragon
• 1/2 cup pitted kalamata olives (really, use any pitted olive you like)
• 1 15 oz can cooked lentils, rinsed and drained (1 1/4 cups)
• 1 cup breadcrumbs, divided
• 2 tablespoons soy sauce
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon liquid smoke (optional)
• Cooking spray

Serves 6

Active time: 20 minutes || Total time: 45 minutes

Method

1. Preheat oven to 350 F.
2. Preheat a large, heavy bottomed pan non-stick (preferably cast iron) over medium high heat. Saute onion for about 3 minutes with a pinch of salt. Add mushroom, garlic, black pepper, thyme and tarragon and saute for 7 to 10 minutes, until mushroom is cooked.
3. While mushroom is cooking, place olives in food processor and pulse until they are finely chopped (not pureed.) Remove from food processor and set aside. (No need to clean it out for the next step.)
4. When mushrooms have cooked, add mushroom mixture to the food processor. Add all other ingredients except for 1/2 a cup of the breadcrumbs. (Reserve 1/2 cup of the breadcrumbs, this will give them better texture.) Pulse until mostly smooth, but there should still be a little texture. Transfer to a large mixing bowl. Add the remaining 1/2 cup breadcrumbs to the burger mixture, along with the chopped olives, and thoroughly combine.
5. Divide burger mix into 6 equal pieces. An easy way to do this is divide it in half, then cut each half into 3 basically equal portions. You can do that right in the bowl if it’s large enough.
6. Line a baking sheet with parchment paper and spray with cooking spray. Form mixture into patties, spray with a little more cooking spray and bake for 15 minutes. Flip burgers and bake for 12 to 15 more minutes, until nicely browned.
7. They taste great served immediately but they’re also excellent at room temperature so don’t be afraid to stuff into a sandwich and take as a lunch.

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31. Red Lentil Thai Chili

Recipe:

• Olive oil (1 teaspoon to 2 tablespoons, however much you feel like using)
• 1 large yellow onion, diced medium
• 1 red bell pepper, seeded and diced medium
• 3 cloves garlic, minced
• 2 tablespoons chili powder
• 1 ½ lbs sweet potatoes cut into ¾ inch chunks
• 1 cup red lentils
• 1 teaspoon salt
• 4 cups vegetable broth
• 2 15 oz cans kidney beans, drained and rinsed
• 2 tablespoons Thai red curry paste
• 1 15 oz can lowfat coconut milk
• 28 oz can diced tomatoes
• ½ cup fresh cilantro, plus extra for garnish
• Limes for garnish (optional)

Serves 10 to 12

Active time: 15 minutes || Total time: 40 minutes

Method

1. Preheat a 4-quart pot over medium heat. Saute onions and pepper in oil with a pinch of salt, for 5 to 7 minutes. Add garlic and saute a minute more.
2. Add chili powder, sweet potatoes, lentils, salt and vegetable broth. Cover and bring to a boil. Let it boil for 15 to 20 minutes, stirring occasionally to prevent burning. When lentils are cooked and sweet potatoes are tender, add the remaining ingredients and heat through.
3. Taste for salt and seasoning, top with cilantro and lime and serve!

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32. Creamy Red Chard Linguine

Recipe:

• 8 oz linguine (I use whole wheat)
• 1/2 cup cashews, soaked in water for at least an hour (see note)
• 1 1/4 cups vegetable broth
• 1/4 cup to 1/2 pinenuts
• Olive oil (from 1 teaspoon to 2 tablespoons, however much you want to use)
• 1 red onion, thinly sliced
• 4 cloves garlic, thinly sliced
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes
• Fresh black pepper to taste
• 1/2 teaspoon salt
• 1/2 cup dry red wine (Merlot works great)
• Additional 1/2 cup vegetable broth
• 1 lb red swiss chard, leaves torn into bite sized pieces, stems thinly sliced
• 2 tablespoons fresh lemon juice

Serves 4

Total Time: 30 minutes

Method:

1. Boil water for the pasta and cook according to pasta directions.
2. Drain the soaked cashews and then puree them with 1 1/4 cups vegetable broth until completely smooth. It might take up to 5 minutes to get it really smooth.
3. Preheat a large pan over medium heat. Toast pine nuts until browned (about 3 minutes). Remove from pan, place in a small bowl (or whatever) and set aside.
4. In the same pan, saute onions in oil and a pinch of salt for about 5 minutes. Add sliced garlic and saute for two more minutes. Add minced garlic, thyme, red pepper flakes, black pepper and salt and saute for a minute more. Add swiss chard stems (reserve leaves) and saute another two minutes.
5. Pour in the wine and vegetable broth and turn the heat up to bring to a boil. Let reduce for about 5 minutes. Lower heat and add swiss chard leaves until they are completely wilted.
6. Add the cashew cream and lemon juice and stir until heated through. Taste for salt and pepper.
7. By this time the pasta should be cooked and drained. Add it to the pan, turn off heat, and toss to coat. Serve as soon as you can and top with pinenuts.

Notes:

Cashew creme works best if the cashews soak in water for at least an hour, and up to overnight, so try to plan ahead! If not, it will still be good, just not as smooth and creamy. For the chard, slice off the very woodsy bottoms of the stems, but use the rest of the stems once you’ve stripped off the leaves.

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33. Rustic Winter Stew Over Polenta

Recipe:

For the stew:

• Olive oil (from 1 teaspoon to 2 tablespoons, depending how much you feel like using)
• 1 small onion, diced medium
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon celery seed
• Several dashes fresh black pepper
• 1 teaspoon salt
• 1/2 cup green lentils
• 1 1/2 cups baby carrots
• 2 lbs plum tomatoes, chopped
• 4 cups vegetable broth
• 1 lb small yukon gold potatoes, sliced in half (if using large ones, cut into about 1 inch pieces)
• 2 bay leaves
• 3 leeks, white & light green parts only, in 1 inch chunks (and washed well)
• Fresh rosemary or thyme, to serve (realistically, only if you’re taking food photos)

For the polenta:

• 4 cups vegetable broth
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 1 cup dry polenta

Serves 8

Method:

To make the stew:

1. Preheat a 4 quart pot over medium heat. Saute the onion in olive oil, along with a dash of salt, for about 5 minutes. Add the garlic, thyme, celery seed, pepper and salt and saute a minute more.
2. Add the lentils, baby carrots, tomatoes and vegetable broth. Cover pot and bring to a boil. Stir occasionally for about 20 minutes, until lentils are slightly softened (now is a good time to start the polenta.)
3. Add potatoes and leeks. Lower heat to simmer. Cover and cook for about 20 to 30 more minutes, until potatoes are fork tender and lentils are soft. Let sit for 10 minutes or so to allow the flavors to meld. Serve over polenta, garnished with fresh herbs, if you like.

To make the polenta:

Bring vegetable broth and salt to a boil in a 2 quart pot. Add oil. Lower heat to simmer. Add the polenta in a slow steady stream, stirring constantly with a whisk. Whisk for about 5 minutes, until polenta is thickened. Keeping heat low, cover and let cook for 20 more minutes or so, stirring occasionally.

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34. Lemongrass Noodle Bowl With Mock Duck

Recipe:

• Two 10 oz cans mock duck (or equivalent amount homemade seitan)
• 8 oz vermicelli rice noodles

Marinade:

• 1/4 cup chopped shallot
• 1 clove garlic
• 1 teaspoon agave syrup
• A few dashes fresh black pepper
• 1 tablespoon soy sauce
• 1 tablespoon peanut oil (or canola oil)
• 2 tablespoons sliced lemon grass
• Juice of one lime

Broth:

• 2 tablespoons whole coriander seeds
• 1 tablespoon peanut oil (or canola oil)
• 2 inch nub ginger, thinly sliced (no need to peel)
• 6 cloves garlic, smashed
• 1 large white onion, roughly chopped
• 3 tablespoons sliced lemongrass
• 1 teaspoon salt
• 4 cups vegetable broth (or equivalent bullion)
• 6 cups water
• Juice of one lime

To serve:

• Sriracha hot sauce
• Thinly sliced red onion
• Thinly sliced red pepper
• Lots of fresh mint
• Lots of fresh cilantro
• Limes wedges

Serves 4

Method

1. First prep the marinade. Toss everything into a small food processor (Magic Bullet works perfect) and puree until relatively smooth.
2. Remove mock duck from the cans and give em a little squeeze over the sink to drain some of the moisture. Place in a bowl and smother in the marinade. Let marinate for about an hour, turning a couple of times to keep everything evenly coated.
3. Now prepare the broth.
4. Preheat a stock pot over medium heat. Dry toast the coriander seeds for about 3 minutes, until they’re fragrant and a few shades darker. Add the onion, garlic and ginger and saute for about 15 minutes. Add the lemongrass, salt, broth and water. Cover and bring to a boil. Once boiling, lower to a simmer for about 30 more minutes, or until everything else is done. When done, strain in a fine mesh strainer (remember to have a large bowl underneath obviously) and return to the pot to keep warm. Squeeze in the juice of a lime.
5. Now prepare your noodles according to package directions. Once they are ready, drain and rinse under cold water and set aside. It’s okay if they’re at room temp.
6. In the meantime, this is a good time to prep all your veggies and accoutrement.
7. Now prepare the mock duck.
8. Preheat a large pan (preferably cast iron) over medium heat. Drizzle a little peanut oil in the pan. Saute mock duck for about 10 minutes, until nicely browned. Oh, and if you like things spicy, add a big pinch red pepper flakes while sauteing.

Prepare bowls:

Place 1/4 of the noodles into a large bowl. Pour in broth. Tuck fresh herbs and veggies all over. Top with mock duck. Serve with a fork or chopstick and a large spoon.

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35. Cashew Vegetable Korma

Recipe:

For the cream:

• 2 cups raw cashew pieces (plus water for soaking)
• 2 cups vegetable broth

Veggies to boil:

• 2.5 pounds yukon gold potatoes (1 1/2 inch chunks)
• 2 lbs cauliflower in large florettes (don’t cut em too small or they will fall apart)
• 2 lbs carrots, sliced on a bias 1/2 inch thick

Puree:

• 2 medium sized yellow onions
• 2 inch nub of ginger
• 8 cloves garlic
• 2 teaspoons red pepper flakes

Everything else:

• 3 tablespoons peanut oil
• 1 tablespoon coriander, crushed
• 2 teaspoons red pepper flakes
• 1 tablespoon curry powder
• 2 teaspoons garam masala
• Fresh black pepper
• 2 teaspoons salt
• 1 tablespoon tamarind concentrate (see note)
• 2 tablespoons tomato paste
• 4 cups vegetable broth
• 1 can coconut milk
• 2 cups frozen peas
• 1 large caramelized red onion
• Chopped cilantro for garnish (optional)

Method

1. First, soak the cashews. This will get them really soft and make them easier to blend really smooth. Place them in a bowl and submerge in water. Set aside for at least an hour. In the meantime prep everything.
2. Boil the veggies. Place them in a big ass pot (8 quart is ideal), and cover them in cold water. Cover the pot and bring to a boil. Once boiling, lower heat to a simmer (so you don’t overcook the veggies), for about 15 minutes. Potatoes should be fork tender. Drain and set aside.
3. Next, puree the onion, ginger and garlic. It shouldn’t be completely smooth, some texture is good. No need to wash the processor bowl just yet, you’re going to puree the cashews in a bit.
4. Preheat another big pot over medium heat. Cook the puree in the peanut oil with a sprinkle of salt for about 15 to 20 minutes, until it’s nice and browned.
5. This is a good time to puree the cashews. Drain them and place them in the food processor along with 2 cups vegetable broth. Puree until smooth. This can take up to 5 minutes to get it as smooth as possible.
6. Back to the puree. Once it’s browned, add the coriander seed and the red pepper flakes and saute for about 3 minutes. Add curry powder, garam masala, several dashes fresh black pepper and salt and saute for another minute.
7. Add tamarind, tomato paste and vegetable broth and bring to a simmer. Now add the coconut milk and the cashew cream. Let cook uncovered for about 15 minutes, it should thicken a little and be really creamy.
8. In the meantime, saute the red onion in a little peanut oil in a separate pan with a pinch of salt for about 15 minutes, it should be browned and slightly caramelized. This adds a really nice sweetness and some added texture to the finished dish.
9. You’re pretty much done. You can shut the heat off then mix in the peas. Now fold in the boiled veggies, put the lid on the pot and let it heat through. Taste for salt and seasoning and serve garnished with cilantro if you like.

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36. Butternut Rancheros

Recipe:

• 1 recipe Charbroiled Butternut Squash
• 2 teaspoons cumin seeds
• 2 teaspoons coriander seeds
• 2 tablespoons oil
• 1 yellow onion, diced medium
• 2 jalapeno peppers, seeded, chopped
• 4 cloves garlic, chopped
• 1 15 oz can tomato sauce
• 1/2 tsp salt
• 1 tsp maple syrup or agave
• 2 15 oz cans black beans, drained and rinsed
• Sliced scallions to serve

Serves 6

Method:

1. Preheat a large heavy bottomed pan, preferably cast iron, over medium heat. Dry toast the seeds in the pan for about 2 minutes, stirring frequently, until they’re fragrant and a few shades darker, just be careful not to burn. Raise the heat to medium high, add the oil and saute the onion, peppers and garlic for about 10 minutes, until onions are browned. Add the tomato sauce, salt and syrup and cook for about 5 minutes.
2. Transfer to the blender or food processor and blend until smooth. If using a blender, intermittently lift the lid to let steam escape so that it doesn’t build up and explode and kill you.
3. Return sauce to the pan and add beans. Cook over medium heat until heated through, about 5 minutes.

To plate:

If you’ve got some large shallow bowls they would be perfect to use here. Pour a layer of saucy beans in the bowl and top off with 2 or 3 slices of squash. Garnish with scallions.

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37. Doublebatch Chickpea Cutlets

Recipe:

• 1 16 oz can chickpeas, drained and rinsed
• 1/4 cup extra virgin olive oil
• 1 cup vital wheat gluten
• 1 cup plain breadcrumbs
• 1/2 cup vegetable broth or water
• 1/4 cup soy sauce
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1/2 teaspoon dried sage
• Olive oil for pan frying

Optional ingredients:

• 4 cloves garlic, pressed or grated with a Microplane grater
• 1 teaspoon grated lemon zest

Makes 8 cutlets

1. In a mixing bowl, mash the chickpeas together with the oil until no whole chickpeas are left. Use an avocado masher or a strong fork. Alternately, you can pulse the chickpeas in a food processor. We’re not making hummus here, so be careful not to puree them, just get them mashed up. You can also sneak the garlic cloves in here instead of grating them, just pulse them up before adding the chickpeas. If using a food processor, transfer to a mixing bowl when done.
2. Add the remaining ingredients and knead together for about 3 minutes, until strings of gluten have formed.
3. Preheat a large heavy-bottomed skillet over low-medium heat. Cast iron works best. If you have two pans and want to cook all the cutlets at once then go for it, otherwise you’ll be making them in two batches.
4. Divide the cutlet dough into 2 equal pieces. Then divide each of those pieces into 4 separate pieces (so you’ll have 8 all together). To form cutlets, knead each piece in your hand for a few moments and then flatten and stretch each one into a roughly 6 by 4 inch rectangular cutlet shape. The easiest way to do this is to form a rectangle shape in your hands and then place the cutlets on a clean surface to flatten and stretch them.
5. Add a moderately thin layer of olive oil to the bottom of the pan. Place the cutlets in the pan and cook on each side for 6 to 7 minutes. Add more oil, if needed, when you flip the cutlets. They’re ready when lightly browned and firm to the touch.
6. Now let them rest for a bit and you’re done!

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38. Miso Soba Stir Fry With Greens And Beans

Recipe:

• 8 oz buckwheat soba
• 1 lb broccoli, stems thinly sliced, cut into florettes
• 1 teaspoon olive oil
• 6 cloves garlic, minced
• 1 bunch swiss chard (about 1/2 pound), rough stems removed, roughly chopped
• 1 cup thinly sliced green onions, plus extra for garnish
• 1/2 teaspoon salt
• 1 16 oz can azuki beans, rinsed and drained
• 1/3 cup miso
• 1/2 cup hot water
• 4 teaspoons toasted sesame seeds
• Sriracha hot sauce, to serve
• Cooking spray

Serves 4
Active cooking time: 30 minutes
Total cooking time: 30 minutes

Method:

1. Prepare a pot of salted water for boiling soba.
2. Preheat a large pan over medium high heat. First sautee the broccoli with a bit of cooking spray and a pinch of salt for about 5 minutes. Cover the pan and flip once or twice. Broccoli should be browned in some spots. Add a splash of water at the end, cover for another minute. The pan should be steaming. Remove brocolli from pan and set aside.
3. At this point, the water should be boiling. Use a mug to remove 1/2 a cup of water, you can use that to mix into your miso in a few steps. Then cook the noodles according to package directions, usually boiling for under 5 minutes. Drain when ready.
4. Now put everything together. Preheat the large pan again, over medium heat. Saute the garlic in oil for about a minute, until fragrant. Add chard, green onion and salt and saute for about 5 minutes, until wilted. Add beans to heat through.
5. In the meantime, in a mug or measuring cup, mix together miso and warm water until relatively smooth.
6. Add drained noodles to the pan, along with the miso and broccoli. Saute for about 2 minutes, using a pasta spoon, making sure everything is nice and coated. Taste for salt. To serve, top with sesame seeds and green onions and keep the Sriracha close at hand.

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39. Chickpea Picatta

Recipe:

• 1 teaspoon olive oil
• 1 scant cup thinly sliced shallots
• 6 cloves garlic, thinly sliced
• 2 tablespoons breadcrumbs
• 2 cups vegetable broth
• 1/3 cup dry white wine
• A few dashes fresh black pepper
• Generous pinch of dried thyme
• 1 16 oz can chickpeas, drained and rinsed
• 1/4 cup capers with a little brine
• 3 tablespoons fresh lemon juice
• 4 cups arugula
• Cooking spray

Method

1. Preheat a large heavy bottomed pan over medium. Saute the shallots and garlic for about 5 minutes, until golden. Add the breadcrumbs and toast them by stirring constantly for about 2 minutes. They should turn a few shades darker.
2. Add the vegetable broth and wine, salt, black pepper and thyme. Turn up heat and bring to a rolling boil and let the sauce reduce by 1/2, it should take about 7 minutes.
3. Add the chickpeas and capers to heat through, about 3 minutes. Add the lemon and turn off the heat.
4. If serving with mashed potatoes, place the arugula in a wide bowl. Place mashed potatoes on top, and ladle picatta over the potatoes. The arugula will wilt and it will be lovely. If you are serving solo, just pour right over the arugula.

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40. Eggplant Potato Moussaka with Pine Nut Cream

Recipe:

For the vegetable layer:

• 1 lb eggplant
• 1 lb zucchini
• 1 1/2 lbs russet-type baking potatoes (using large, long potatoes works perfectly in this recipe)
• 1/4 cup olive oil

For the sauce:

• 1/4 cup olive oil
• 4 large shallots, sliced thin
• 3 cloves garlic, minced
• 1/3 cup vegetable broth or red wine
• 2, 15 oz. cans crushed tomatoes, with juice
• 2 teaspoons oregano
• 1/4 teaspoon ground cinnamon
• 1 bay leaf
• salt to taste

Pine Nut Topping:

• 1 lb. soft tofu
• 1/2 cup pine nuts
• 3 Tablespoons lemon juice
• 1 teaspoon arrowroot powder
• 1 clove garlic
• pinch nutmeg
• 1 1/4 teaspoon salt or to taste
• white pepper to taste
• 1/2 cup breadcrumbs
• Extra pine nuts for garnish (optional)

Serves 8
Time: 1 1/2 hours, much of it active

Method:

1. Preheat oven to 400. Lightly oil three baking sheets or shallow pans.
2. Wash and trim stem from eggplant and zucchini. Scrub and peel potato. Slice the eggplant, zucchini and potato, lengthwise, into approximately 1/4 inch thick slices. Rub eggplant slices with a little salt and set aside in a colander in the sink or in a big bowl for about 15 minutes to soften, briefly rinsing with cold water and squeezing out any excess liquid water.
3. Line 3 baking sheets with parchment paper and place each vegetable on a separate baking sheet. Distribute 1/4 cup oil between the three sheets and sprinkle vegetables with salt (except eggplant if salted already). Toss to coat, making sure each piece is completely coated with oil. Spread vegetables out with minimal overlapping. Roast the zucchini and eggplant for 15 minutes or until tender. Roast the potatoes for about 22 minutes, until edges are lightly browned. Remove from oven and let cool.
4. While vegetables are cooking prepare the tomato sauce. Add remaining 1/4 cup olive oil and minced garlic to a large heavy bottom sauce pot. Bring to medium heat and let garlic sizzle for about 30 seconds, then add shallots and cook until soft and translucent, 3 to 4 minutes. Add wine and simmer until slightly reduced, another 3 minutes. Add crushed tomatoes, oregano, ground cinnamon and bay leaf. Partially cover and simmer over medium-low heat for 12 to 14 minutes, stirring occasionally. Sauce should reduce slightly. Turn off the heat, remove bay leaf and adjust salt.

Make the pine nut topping:

1. In a food processor blend together pine nuts and lemon juice, scrapping the sides of the bowl with a rubber spatula until a creamy paste forms. Add tofu, garlic, arrowroot, nutmeg, salt and white pepper. Blend until creamy and smooth.
2. Lightly oil a 9 x 13 pan and pre-heat oven again to 400 F. Spread 1/4 cup of sauce in the pan, then add a layer of the following; eggplant, potatoes, sauce, and half of the breadcrumbs. Spread all of the zucchini on top of this. Top with a final layer of eggplant, potatoes, sauce and breadcrumbs. Use a rubber spatula to evenly spread the pine nut topping over the entire top, smoothing out any uneven spots. Scatter a few pine nuts on top if desired. Bake for 35 to 40 minutes, until top is lightly browned and a few cracks have formed in the topping. Allow to cool 10 minutes before slicing and serving.

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41. Orange Ginger Baked Tofu

Recipe:

14 ounces extra firm tofu, drained and pressed

Marinade:

• 2 tablespoons grated ginger
• 3 cloves garlic, minced
• 2 teaspoons finely grated orange zest
• 1/4 cup orange juice (fresh is preferred, you can use the juice of the orange that you zest)
• 1/4 cup dry white wine
• 1/4 cup pure maple syrup
• 4 teaspoons soy sauce
• 2 teaspoons veg oil

Method

1. Preheat oven to 375 F.
2. Combine all ingredient for the marinade in a small bowl and wisk vigorously.
3. Cut the tofu into 8 slice crosswise. Pour 1/2 marinade into the baking dish and dredge tofu slices. Pour the other half of marinade over the tofu. Let sit 10 minutes.
4. Cover baking dish with aluminum foil. Bake for 20 minutes. Remove from over and flip pieces over. Cook 15 more minutes uncovered. To give the tofu more chewiness, place in the broiler for 2 minutes on each side.
5. Serve!

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42. Snobby Joes

Recipe:

• 1 cup uncooked green lentils
• 4 cups water
• 1 tablespoon olive oil
• 1 medium yellow onion, diced small
• 1 green pepper, diced small
• 2 cloves garlic, minced
• 3 Tablespoons chili powder
• 2 teaspoons oregano
• 1 teaspoon salt
• 8 oz can tomato sauce
• 1/4 cup tomato paste
• 3 tablespoons maple syrup
• 1 tablespoon yellow mustard
• 4 to 6 kaiser rolls or sesame buns (optional – for serving)

Serves 4 to 6

Method:

1. Put the lentils in a small sauce pot and pour in 4 cups water. Cover and bring to a boil. Once boiling, lower heat and simmer for about 20 minutes, until lentils are soft. Drain and set aside.
2. About 10 minutes before the lentils are done boiling, preheat a medium soup pot over medium heat. Saute the onion and pepper in the oil for about 7 minutes, until softened. Add the garlic and saute a minute more. Add the cooked lentils, the chili powder, oregano and salt and mix. Add the tomato sauce and tomato paste. Cook for about 10 minutes.
3. Add the maple syrup and mustard and heat through.Turn the heat off and let sit for about 10 minutes, so that the flavors can meld, or go ahead and eat immediately if you can’t wait.

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43. Spinach Linguine With Edamame Pesto

Recipe:

For the edamame pesto:

• 2 cloves garlic, chopped
• 1 cup packed basil leaves
• Handful (1/4 cup or so) fresh cilantro
• 14 oz package shelled edamame, thawed
• 1/2 cup vegetable broth
• 2 tablespoons fresh lemon juice
• 1 teaspoon olive oil
• 1 teaspoon salt
• optional: 2 tablespoons nutritional yeast

For the pasta:

• 10 oz spinach linguine or other pasta
• 1 teaspoon olive oil
• Small red onion, in thinly sliced half moons
• 1/2 lb cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/4 teaspoon salt
• Extra basil for garnish
• Cooking spray

Serves 4

Method:

1. Put on a pot of salted water to boil. Then prepare the pesto:
2. Place garlic and basil in food processor and pulse a few times to get it chopped up. Add the remaining ingredients and blend until relatively smooth, scraping down the sides with a spatula to make sure you get everything. Add a little more vegetable broth if it seems too stiff. Set aside until ready to use.
3. Preheat a large pan over medium heat. At this point your pasta water should be ready, so add the linguine.
4. Saute onion in oil for about 5 minutes. Use a little cooking spray as needed, or a splash of water if you prefer. Mix in mushrooms, garlic, thyme and salt. Cover pot and cook 5 more minutes, stirring occasionally.
5. The pasta should be ready now, so drain it.
6. When the mushrooms have cooked down, add pasta to the pan, along with the pesto. Use a pasta spoon to stir and coat the linguine. Get everything good and mixed and the pesto heated through, about 3 minutes. The pesto should be relatively thick, but if it’s too thick (not spreading out and coating the pasta) add a few tablespoons of water. Taste for salt.
7. Serve immediately, garnished with a little fresh chopped basil.

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44. Tempeh Helper

Recipe:

1 tablespoon olive oil
8 oz tempeh
3 cups water
6 oz small shell pasta, or about a cup (I used quinoa pasta)
A handful frozen peas, about 1/4 cup

For the seasoning mix:
2 teaspoons onion flakes
1 teaspoon granulated garlic
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon mild chili powder
1/8 teaspoon ground black pepper
2 tablespoon broth powder (I used Frontier chicken-style broth)
2 teaspoons arrowroot or corn starch
1/4 teaspoon salt, or to taste

Method:

1. Preheat a large skillet over medium heat. Have a lid at the ready because you’ll need to cover it at some point.
2. Drizzle the oil in the pan and tear the tempeh into bite sized pieces, adding them to the pan. Saute for about 5 minutes, until tempeh is lightly browned. In the meantime, mix the seasoning together in a mixing bowl.
3. Add a few tablespoons of water to the tempeh to deglaze the pan. Add the 3 cups of water and seasoning mix, giving a good stir to get it all mixed in. Add the pasta and cover. Bring the heat up to a boil. Once boiling, you can reduce the heat to a simmer. Cook for about 10 minutes, stirring once. Remove the lid, and cook until the sauce is reduced and thickened to your liking, usually about 3 minutes. Taste for salt.
4. Serve topped with Eazy Breezy Cheezy Sauce.

Eazy Breezy Cheezy Sauce

Makes 2 cups

Recipe:

• 3/4 cup nutritional yeast
• 1/4 cup all purpose flour
• 2 teaspoons granulated garlic
• 2 teaspoons onion flakes
• 1/4 teaspoons salt, or to taste
• 1/8 ground turmeric
• 2 tablespoons broth powder
• 2 cups water
• 1 teaspoon yellow mustard

Method:

Add nutritional yeast, flour, garlic, onion flakes, salt, turmeric and broth powder to a bowl and mix together. Add 2 cups water and use a fork to mix and beat out any big lumps. Once relatively smooth, pour into a 2 quart sauce pot. Turn heat up to medium high and stir often for about 5 minutes. Once boiling, bring it down to a slow boil. It should start bubbling and thickening. Cook for another 5 minutes, stirring almost constantly, until it has a thick, smooth melted cheese consistency. Mix in mustard and taste for salt. Serve hot or warm.

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45. Chipotle Chili With Sweet Potatoes And Brussel Sprouts

Recipe:

• 2 tablespoons olive oil
• 1 red onion, diced
• 4 cloves garlic, minced
• 1 tablespoon coriander seed, crushed
• 2 teaspoons dried oregano
• 3 chipotles, seeded and chopped
• 1 1/2 lbs sweet potatoes (2 average sized), peeled and cut into 3/4 inch pieces
• 12 oz brussels sprouts, quartered lengthwise (about 2 cups)
• 2 teaspoons ground cumin
• 3 teaspoons new mexico chili powder (or other mild chili powder)
• 1 32 oz can crushed tomatoes
• 1 cup water
• 1 16 oz can pintos, rinsed and drained (about 1 1/2 cups)
• 1 1/2 teaspoons salt
• Fresh lime juice to taste (about one lime was good)

Serves 6 to 8

Method:

1. In a soup pot over medium heat, saute onion in olive oil for about 7 minutes, until translucent. Add garlic, coriander seeds, and oregano and saute a minute more. Add remaining ingredients (except for lime juice). Mix well. The sweet potatoes and brussel sprout will be peaking out of the tomato sauce, but don’t worry, they will cook down.
2. Cover pot and bring to a boil, then lower heat to simmer for about half an hour, stirring often, until sweet potatoes and fork tender but not mushy. Squeeze in lime juice to taste and adjust any other seasonings. Let sit uncovered for at least 10 minutes before eating.

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46. Seitan Portobello Stroganoff

Recipe:

• 1/2 pound wide noodles (I use this Eden Farms brand parsley lemon strips or fettucini broken in half), prepared according to package directions
• 3 1/2 cups seitan, sliced in thin wide strips
• 2 tablespoons +1 teaspoon olive oil
• 1 cup shallots, thinly sliced
• 1 large onion, quartered and sliced in half moons
• 3 cloves garlic, minced
• 2 cups cremini mushrooms, thinly sliced
• 2 portobella caps, thinly sliced
• 1 cup burgundy cooking wine
• 2 cups cold water
• 2 tablespoons arrowroot powder (corn or potato starch will work, too)
• 2 tablespoons fresh thyme, chopped up
• 1 tablespoon hungarian paprika
• 2 teaspoons salt
• 1/2 cup nutritional yeast flakes
• 2 teaspoons dijon mustard
• 1/2 cup original flavored soy milk
• 1 cup peas

Serves 8

Method:

1. Dissolve the arrow root in the 2 cups of water, set aside.
2. Heat olive oil in skillet over med-high heat. Add the shallots and onions, saute for 5 minutes. Add garlic, mushrooms and thyme. Saute for 15 minutes.
3. Meanwhile, heat a cast iron skillet with 1 teaspoon olive oil, just to coat it. Add the seitan and saute over medium heat about 25 minutes, until it is dark brown and crispy on the outside. If you are using store-bought seitan you need only cook it for 10 minutes.
4. Back to the sauce: add salt, wine and paprika. Turn heat up high to reduce the liquid, about 10 minutes.
5. Lower heat to med-high, add water and arrowroot, stir well and let sauce thicken, about 5 minutes. Add nutritional yeast and mix well until it is dissolved. Add soymilk and mustard and bring heat down to low, be very careful not to let it boil now because it can make the soymilk and mustard bitter. Add seitan and peas, cook for 10 more minutes.
6. Divide noodles into bowls and mix with the stroganoff. It is best to mix immediately so that the pasta doesn’t stick. You can top it off with tofu sour cream, but I like it just the way it is.

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47. Mango Ginger Tofu

Recipe:

For the marinade

• 3 cloves garlic
• 1 jalepeno, seeded and chopped
• 1/4 cup fresh ginger, roughly chopped
• 2 teaspoons peanut oil or veg oil
• 2 large mangos, roughly chopped (note: you will need one more mango when cooking the tofu, see below)
• 1/4 cup pure maple syrup
• 1 cup white cooking wine (or vegetable broth)
• fresh black pepper to taste
• dash of salt
• 1/4 teaspoon allspice
• 2 tablespoon rice vinegar (use apple cider vinegar or red wine vinegar if you dont have rice)
  juice of two limes
• 1 cup orange juice

For the tofu

• 2 blocks tofu extra firm tofu, drained and pressed
• 1 mango, sliced in long thin slices
• 1 red pepper, seeded and cut in long thin slices

Method:

The marinade

1. In a medium sauce pan, heat the oil, add garlic, ginger and jalepeno, saute on medium heat 7 minutes, being careful not to burn the garlic. Add 2 chopped mangos and saute 5 minutes
2. Add pure maple syrup and wine, cover and simmer 35 minutes; Uncover and simmer 5 more minutes.
3. Add orange juice, vinegar, lime, black pepper, allspice and salt; Add mixture to blender, puree until smooth.

The tofu

1. Cut tofu blocks into 8 slabs each. Place tofu in marinade in a sealable plastic bag or tupperware. Marinate in the fridge for an hour and up to overnight.
2. Preheat oven to 375
3. Reserve about half of the marinate. Lay marinated tofu in a single layer in baking pan. Cook for 20 minutes. Flip tofu over and add more marinade. Dredge peppers and sliced mangos in marinade and add them to pan. Cook another 15 minutes.
4. Heat up remaining marinade in a sauce pan and put in a bowl on the table (or floor, where ever you’re eating) so guests (or room mates, or who ever is eating) can pour it over the tofu. Serve over jasmine rice, with a steamed vegetable, such as asparagus or broccoli.

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 48. Ethiopian Spicy Tomato Lentil Stew

Recipe:

• 1 cup brown lentils
• 1 large yellow onion, diced small
• 2 carrots, peeled and diced
• 4 cloves garlic, miced
• 2 tablespoons fresh ginger, grated
• 1/4 cup peanut oil (vegetable oil will do)
• 10 plum tomatoes, chopped
• 1/2 cup tomato paste
• 1 cup vegetable stock or 1 cup water + 2 veg boullion cubes
• 1 cup frozen green peas

Spice Blend

• 2 tsp ground cumin
• 2 teaspoons hungarian paprika
• 1 teaspoon ground fenugreek
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground cardomom
• 1/4 teaspoon ground coriander
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon salt (or more to taste)

Method:

1. Boil the lentils for about 45 minutes or until tender.
2. In a large pot, over med heat saute the onions and carrots for 10 minutes. Add the garlic, ginger and spice blend. Saute 5 more minutes. Add the chopped tomatoes, cook 5 more minutes. Add tomato paste and mix, then add the water. Simmer Until bubbling. Add the cooked lentils and green peas, simmer 15 more minutes.

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49. Spicy Peanut Eggplant and Shallot Stew

Recipe:

• 1 lb. Eggplant, peeled, chopped in 1/2 inch cubes
• 1 tsp salt
• 4 oz. Shallots, peeled and sliced very thin
• 1/4 cup peanut oil
• 1 medium yellow onion, diced
• 1 hot chili, seeded and minced
• 1” cube of ginger, peeled and minced
• 1 tsp ground cumin
• 1/8-1/4 tsp ground cayenne pepper (optional)
• 1 tsp ground coriander
• 1/4 tsp ground tumeric
• 1/3 cup tomato paste
• 1 16 oz. Can roasted diced tomatoes w/ juice
• 5 cups water or light veggie broth
• 1/2 cup creamy or chunky natural peanut butter
• 6 oz green beans, trimmed and cut into 2 inch pieces
• 2 T fresh lemon juice
• 1/3 cup coarsely chopped cilantro, lightly packed
• chopped roasted peanuts and cilantro leaves for garnish

Method:

1. In a large bowl or colander toss eggplant cubes with salt. Allow to sit of 30 minutes to soften, then gently rinse eggplant chunks with cold running water. Drain and set aside.
2. In a large stock pot heat 2 T peanut oil over medium high heat. Add shallots and fry, occasionally stirring, for about 20 minutes until very soft, browned and slightly caramelized. Scoop shallots out of pot and set aside.
3. Add 1 T of oil to pot and add eggplant, stirring to coat with oil. Stir and cook eggplant for 12-15 minutes until slightly tender. Remove eggplant from heat and set aside (I toss it in the same bowl with the shallots).
4. Add remaining 1 T of oil to the pot again, then add ginger and chile and fry for 30 seconds. Add ground cumin, coriander, tumeric and fry for another 30 second then add onion. Stir and fry till onion is just slightly soft and translucent, about 5-6 minutes. Add tomato paste, stir and fry mixture for 1 minute.
5. Pour diced tomatoes, water or broth, eggplant, string beans and shallots into pot with frying onion/spice mixture. Stir to combined and raise heat to medium high. Bring to a boil for 5 minutes, then reduce heat.
6. In a separate bowl stir peanut butter to combine any separated oils. Pour a ladleful of hot soup onto peanut butter. Stir peanut butter with soup till creamy and peanut butter is completely emulsified. Scrape peanut butter mixture into rest of simmering soup, stirring to combine.
7. Simmer soup on medium-low heat, covered, for 35-45 minutes or until eggplant is very tender. Remove from heat and stir in cilantro and lemon juice. Salt to taste after soup has cooled for at least half an hour. True to soup form, the taste improves when heated up the next day.

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50. Seitan Chops Smothered in Apples and Ginger

Recipe:

For the Ginger And Apples:

• 3 Tablespoons fresh minced ginger
• 2 pounds rome apples (or any crisp red apple), peeled and sliced into 1/3 to 1/2 inch slices
• 2 tablespoons pure maple syrup
• 1 tablespoon olive oil
• handful dried cranberries (about 3 tablespoons)
• 2 tablespoons brown sugar

For the shallots:

• 2 cups thinly sliced shallots
• 1 tablespoon olive oil
• For the seitan cutlets:
• 1 recipe Veganomicon seitan and cooled

Breading ingredients:

• 3/4 cup panko breadcrumb, preferably whole wheat
• 3 cloves minced garlic
• 3 tablespoons fresh chopped rosemary
• 1/4 teaspoon salt
• Several dashes fresh black pepper
• Olive oil for pan frying

Method:

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