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Vegan Baked Ziti

Ingredients (use vegan versions):

* 1 lb. whole wheat ziti, cooked and drained
* Ricotta:
* 1 pkg. firm or extra firm regular tofu
* appx. 1/2 cup shredded vegan mozzarella
* 1/4 cup parsley, rinsed and chopped fine
* 1/2 teaspoon salt
* Sauce:
* 1 jar vegan tomato sauce (about 3 cups if using your own)
* 3/4 cup vegan ground “beef” (optional)
* 1 small onion
* Topping:
* 1/4 vegan breadcrumbs, optional
* 1/4 cup shredded vegan mozzarella

Directions:

Preheat oven to 350.

Cook the ziti according to directions;
drain well and return to cooking pot.

“Ricotta”:

Blend tofu in a blender or food
processor until completely smooth;
remove to large mixing bowl. Add
parsley, salt, and 1/2 cup of the
shredded cheese. Mix well with a
spoon.

Sauce:

Meanwhile, chop the onion and sautee
in a deep pan (if you’re using some
vegan ground beef, add it now and
allow to brown slightly; I prefer
Gimme Lean). Add jar of sauce and
simmer for a few minutes, just to let
the flavors combine, and to allow the
ground beef to break up, if you’re
using it.

Once it’s warmed through, add about
1/3 of the sauce to the ziti, and then
mix in the tofu “ricotta.” Stir it in
well — the ziti should be coated with
the tofu mixture, and kind of “pink”
from the sauce. Place ziti in a
casserole dish, top with the remaining
sauce & shredded cheese. If you like,
you can top it all off with some
italian breadcrumbs (breadcrumbs mixed
with a tiny bit of oregano, basil, and
garlic powder). If you have a lid for
your casserole dish, put it on;
otherwise, use a little aluminum foil
over the top. Bake for about 35-45
minutes, until bubbly; then remove the
lid or tin foil and bake for an extra
5-10 minutes, until the vegan cheese /
breadcrumb topping is nice and golden
brown.

Serve with a salad of wilted
bitter greens and some crusty vegan bread.

Serves: 4

Preparation time: 1 hour

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

Vegan Spicy Thai Peanut Noodles

Ingredients (use vegan versions):

* 1 package of rice noodles
* 1 bottle of Trader Joe’s Thai sesame/peanut dipping sauce (it is vegan and has no preservatives) or you can use any vegan thai peanut sauce
* 1 package of baked tofu, Thai flavored by Nasoya
* 1 bag of frozen vegetables, I use broccoli, cauliflower, and carrots.
* 3 or 4 green onions sliced
* 2 tablespoons of peanut butter
* 1 tablespoon of sesame oil
* soy sauce to taste
* red pepper flakes to taste
* fresh chopped cilantro to taste
* chopped peanuts to garnish

Directions:

Boil your rice noodles till they are tender, drain and
rinse with cold water, set aside.
Steam or microwave the veggies, set aside.
Combine sauce, pb, oil, soy sauce and pepper flakes in a
small bowl, set aside. (The sauce is great by itself but I
find it is not quite peanuty enough for me.)
Cut the tofu into small cubes and set aside.
Combine everything in a great big pot. stir well, heat
through. Add cilantro at the last minute. serve with
peanuts on top. eat with chopsticks.

* This is a recipe that is even better the next day and
is fabulous cold.

Serves: lots

Preparation time: 20 min

Vegan Meat Balls

Ingredients (use vegan versions):

* 1 package medium firm or firm tofu
* 1 zuccini grated
* i carrot grated
* 1 inch piece of ginger crushed
* 1 teaspoon corriander powder
* 1/2 teaspoon cumin powder
* 3/4 teaspoon garam masala
* Cayenne pepper powder to taste
* salt to taste
* 1 bunch chopped cilantro stems, save leaves for garnish
* 4-6 tablespoons whole wheat flour or chick pea flour(besan)works better

Directions:

Crumble tofu coursly with hand and drain in a sieve. Add the
reamining ingredients. Mix thoroughly and make oval balls
1 cm thickness, and fry in oil over medium heat till golden brown.

Prepare sauce:
- 1 can crushed tomatoes or tomato sauce
- 1 pinch hing
- 1/2 teaspoon ciumin seeds
- 2 bay leaves
- fresh ginger crushed
- red Chilli pepper powder
- 1/2 teaspoon garam masala
- 1/2 spoon turmuric powder
- 1 tablespoon of oil

Heat oil, and add cumin seeds. Brown
slightly, and add rest of the ingredients except tomatoes.
Fry for few seconds, and then add tomatoes. Cook on high for 5-10
minutes. Add 2 cups of water and salt to taste. Simmer for
15 minutes, and turn off the Heat.

Add the fried balls and leave
for 30 minutes. Reaheat and garnish with fresh corriander
leaves. Serve with hot naan, rice or chapatis.

Note: if no gravy is there, add boiled water as needed to get desired
thickness.

Serves: 6

Preparation time: 30 - 45 min

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

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