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Kasha Varnishkes Vegan Style

Ingredients (use vegan versions):

* 1 cup dry whole buckwheat groats (kasha)
* 2 cups water or vegetable broth
* 2 tablespoon vegetable oil, preferably olive oil
* 1 medium onion
* 4.5 oz jar or 5 oz fresh mushrooms
* half small head of cabbage, shredded
* 2 tablespoon soy sauce
* 2 tablespoon balsamic vinegar
* 1 cup uncooked eggless bowtie pasta (farfalle)

Directions:

Heat large dry skillet until hot. Begin
to boil water or broth in saucepan.
Rinse kasha in fine mesh strainer. Dump
wet kasha onto preheated skillet. (It
should hiss!) Toast kasha, stirring
until dry. Slowly pour toasted kasha
into boiling water. Immediately turn
down heat and simmer kasha uncovered
until liquid is absorbed. Remove from
heat and let dry somewhat. While kasha
is simmering, place oil into now empty
skillet and heat. Place onions,
mushrooms, and cabbage into preheated
oil. Stir fry until done to your
liking, adding soy sauce and balsamic
vinegar along the way. Prepare pasta
according to package directions. Pour
kasha into skillet and stir with
vegetables. Add pasta and mix in. Serve
while hot. This is an Eastern
European/Jewish dish traditionally
prepared with eggs, which I have
omitted.

Serves: 4

Preparation time: 45 min

Vegan Chocolate Frosting

Ingredients (use vegan versions):

* 1 cup non-hydrogenated vegan margarine
* 4 cups vegan powdered sugar (make your own if you want - blend sugar and cornstarch)
* 2 tablespoon vanilla
* 4 tablespoon vegan soymilk
* 1/2 cup cocoa powder ( or more)
* dash of salt

Directions:

Margin should be at room temperature when being placed in
bowl. Blend until mushy, and then add vegan powdered sugar, salt,
vanilla, chocolate and soymilk. You can add in more soymilk
to make it a bit smoother but not too much. Spread on cake
and enjoy.

Serves: 1

Preparation time: 10 min

Grilled Cheese with Pickles

Ingredients (use vegan versions):

* 2 slices whole wheat vegan bread
* 2 slices vegan cheddar style cheese
* dill pickle chips
* stoneground vegan mustard
* non-hydrogenated vegan margarine for grilling

Directions:

A yummy variation on a classic…
Spread mustard on 2 slices of vegan bread.
Add the cheese and pickles and grill
away.

Serves: 1

Preparation time: 5 min

Amazing Vegan ‘Cheese’ Cake

Ingredients (use vegan versions):

Crust:
* 16 vegan graham crackers
* 1/4 cup non-hydrogenated vegan margarine
* 1 tablespoon corn syrup
* 1 tablespoon flour
Filling:
* 16 oz. (2 tubs) vegan “cream cheese”
* 1/3 cup raw vegan sugar or fructose
* 4 EnerG vegan egg replacer “eggs”
* 1 teaspoon vanilla
* juice from one lemon (optional)

Directions:

Crust:
Mush firmly with fingers and
press into spring form pan

Filling:
Blend all ingredients until
smooth and creamy. Pour on top of
crust. Bake at 375 degrees for 25
minutes, or until set.

Serves: about 8

Preparation time: about 15 min

Vegan Green Bean Casserole

Ingredients (use vegan versions):

* 1 can French cut green beans
* 1.5 canisters vegan French fried onions
* 1.5 cups soymilk
* 1 cube veggie bouillon
* 2-3 tablespoon corn starch (or potato starch, or whatever starch) mixed with 2-3
* tablespoon cold water
* 1/2 medium onion, diced
* 1 carrot, diced
* 3/4 cup chopped mushrooms (button, crimini, portabella, whatever)
* 1-2 tablespoon vegetable oil
* 1/2 teaspoon each of garlic, salt, pepper, basil, oregano, sage, marjoram, thyme,
* whatever other hearty herbs make you happy

Directions:

This is meant to be a vegan version of
the traditional green bean casserole
served at holidays, etc., for those of
you who loved it and were sad to not
have it at the holidays once you went
vegan. Many of my non-veggie friends
like this better than traditional
green bean casserole because it has
more veggies and more herbs and
spices.

Heat soy milk and veggie bouillon in a
saucepan, stirring until bouillon cube
disintegrates. Do not boil or scald
the soy milk. Just heat it.

Saute onions, carrots, and mushrooms
in the veggie oil in a skillet. Add
salt, pepper, and herbs and spices.

Mix the starch and water well, and
pour into the soymilk/bouillon. Stir
well, because this will coagulate
pretty quickly. Quickly add the can of
green beans, the saut�ed veggies, and
about half of your French fried
onions, and stir well.

Pour that mixture into a casserole
dish or pan and top with remaining
French fried onions. Bake in oven at
about 350 degrees for 10-15 minutes,
until the onions begin to brown.
Remove. Eat.

Serves: 4 - 6

Preparation time: 15 - 20 min

Entirely Vegan ‘Roast Reindeer Linguini’

Ingredients (use vegan versions):

* 1 box/packet of organic linguini (or angel hair if you prefer)
* 2 red capsicums (bell peppers to you Americans)
* 1 large onion
* garlic to taste (I adore garlic and use up to six or more cloves)
* 2 - 3 red chilies
* several artichoke hearts
* handful of Kalamento olives (pitted if possible)
* herbs - parsley, basil, oregano, marjoram - plenty of them!
* sun dried tomato pesto
* black pepper and sea salt
* olive oil

Directions:

Obviously, the name of this recipe is a joke - I don’t
remember how it came about, me and my friends had been
drinking a lot when I first cooked the recipe. It’s an
(extreme) variation on your typical oglio e aglio sauce.

1. Cut capsicums into thin strips. Slice the chilies and
quarter the onion. Chop the artichoke hearts. Mince the
garlic and the herbs.

2. Heat the oven to about 200 degrees Celsius. Pour some
olive oil in the bottom of a large baking pan, and make
sure it is all covered.

3. Put the ingredients from step one into the pan and mix
them all about together to ensure they are all mixed up and
the vegetables are thoroughly covered with the herbs and
garlic.

4. Roast this in the oven for approximately forty minutes
or until they are thoroughly roasted (onions should be
golden and capsicum skins blistering). A very divine
fragrant scent should permeate the air. Enjoy it!

5. In a large pot, boil a couple of cups of water, as much
as you need to cook the amount of pasta you’re using. Once
boiling, drop in a smidgen of olive oil, grind some salt in
and then drop the linguini in. Cook until al dente.

6. Drain the pasta in a strainer. Add a couple of big
teaspoons of the pesto and flip until the pasta is covered.
Then add your roasted vegetables. Again, flip until they
are right through the pasta.

7. Add some cracked black pepper and sea salt, and garnish
with a dash of diced parsley.

8. Serve with a glass of chilled lambrusco! Mmmm…

Angel hair can be substituted for linguini, or even
spaghetti (I don’t like spaghetti though, but it would work
nicely). But don’t use fettuccini or any other thick pasta -
it bogs down the flavor of the roasted vegetables, which
is the key element in this recipe. I learned from
experience!

Serves: 2 - 4

Preparation time: up to 1 and a half hours

Mock Chicken Tetrazzini

Ingredients (use vegan versions):

* 3 cups (8 oz) uncooked pasta (rotini, etc.)
* 2 packages (desired amount) of chicken flavored seitan
* 1/4 cup non-hydrogenated vegan margarine
* 1 cup chopped sweet red pepper
* 1/2 cupped sliced green onion
* 1/4 cup all-purpose flour
* 2 cups soy or rice milk
* 1 3/4 cups veggie broth
* 1/3 cup dry sherry, vegan soymilk or water
* 1/2 cup grated vegan soy parmesan, divided in half

Directions:

Heat oven to 350F. Cook pasta according to directions for 7
minutes; drain. In a 3 qt. baking dish, stir together hot
pasta and mock chicken. Meanwhile, in a 4 qt. saucepan over
high heat, melt margarine, add pepper and onion and cook 5
minutes stirring occasionally until pepper is tender.
Reduce heat to medium. Stir in flour, cook one minute,
stirring constantly. Stir in milk, broth and sherry. Cook,
stirring frequently, until mixture boils and thickens.
Remove from heat. Stir in 1/4 cup parmesan cheese. Add
salt to taste. Pour sauce over pasta mixture, sprinkle with
remaining cheese. Bake 20 minutes or until hot and bubbly.

Don’t be scared off by the long instructions - it’s really
very easy and fast and my kids didn’t bother waiting for the
final baking,they ate it right from the pot.

This is great for the new vegan who still misses meat and
cheese.

Serves: 6 one cup servings

Preparation time: 15 minutes prep + 20 minutes baking

2 Minute Vegan Chocolate Freak

Ingredients (use vegan versions):

* 2 cups Chocolate vegan soymilk (I like Silk)
* 2 Chocolate vegan frozen tofu “ice cream” bars OR 2 cups vegan chocolate “ice cream”
* 6-12 ice cubes (adjust for thickness preference)
* vegan toppings (optional)

Directions:

Place ingredients in a blender and blend until smooth. (Use
more ice cubes if you like it thicker.) Pour into a BIG
glass or a couple of medium-sized ones. Add a nondairy
topping if you’re feeling REALLY decadent.

I love a thick shake , so I put mine in the freezer for a
few minutes while I am cleaning up my blender!

Note: If you like a “mocha” style..substitute Mocha Silk
for the chocolate.

Chocoholics Unite!

Serves: 2 (or 1 Chocolate Freak)

Preparation time: about 2 min

Vegan Chili

Ingredients (use vegan versions):

* 1 medium RED onion, chopped
* 1 medium carrot, chopped
* 1-14.5oz. can stewed tomatoes (mexican style)
* 1-14.5oz. can kidney beans
* 1-14.5oz. can pinto beans
* 1-2 tablespoon chili powder
* 2-3 cloves garlic, minced
* HOT sauce (we like 2-3 drops of “Dave’s Gourmet-Total Insanity” Hot Sauce)

Directions:

Cook onion and carrot in a little bit of water in a large
pot, until soft. Add the three canned items with their
juices, Chili powder, garlic, and HOT sauce (if trying
“Total Insanity” be VERY careful!!). Let simmer for about 15
minutes.

While it’s simmering, the chili can be mashed a little bit
with a potato masher for a thicker chili.
ENJOY with some vegan cornbread (Marie Callender’s is great-add
some frozen/fresh corn kernels for variety)

Serves: 4

Preparation time: 20 - 25 min

Easy Vegan Sloppy Joes

Ingredients (use vegan versions):

* 1 package ground veggie crumbles (I use Morningstar Farm)
* 1 can tomato soup (I use Campbell’s)
* 1 cup salsa

Directions:

Toss in a pan for about 15 minutes,
stirring occasionally.
Put it on a bun.

Preparation time: 15 min

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