Ingredients (use vegan versions):
- 1 portebella mushroom, cleaned
- 1 zucchinni
- 1 yellow squash
- 1 red pepper
- 1 red onion
- couple slices of large beefsteak tomato
- 8 oz. balsamic vinegar
- fresh garlic
- fresh chopped parsley
- salt and pepper to taste
- couple oz. of your favorite dairy substitute cheese
- couple pieces of your favorite vegan flatbread(I like foccacia)
Directions:
Slice all veggies lengthwise, about a quarter inch. Let
marinate in the vinegar, garlic, parsley, salt and pepper.
Let marinade for only about 8-10 minutes.
Grill veg’s on both sides till aldente.
Grill the vegan bread lightly to improve taste.
On baking pan, lightly grease the bottom, place vegan bread on.
Then stack the veg’s on as high as you want to go, stacking
them one on top of the other and top with cheese.
Bake in the oven till cheese is melted. enjoy!
Serves: 2-3
Preparation time: 20-25min
Ingredients (use vegan versions):
- fresh bazil
- sweet barley miso* – 2 heaping tablespoons per bunch of
- pine nuts or walnuts
- olive oil
- garlic
Directions:
Just combine all the ingredients in a food processor until
smooth and creamy. If using oil bothers you, water works
just as well. Drizzle in oil or water through the feed
tube little by little until you reach the desired
creamyness.
*Miso is a fair substitute for the parmasan/anchovy paste
mixture that goes into many types of pesto, such as San
Remo. This may be the only way to eat miso.
Serves: 4
Preparation time: 10 min
Ingredients (use vegan versions):
- one box fantastic foods humus mix reconstitued with water and prepared
- 4 eggless eggroll wrappers (you can use regular if it doesn’t bother you.)
- oil for deepfrying
Directions:
Slice an eggroll wrapper diagonally. Moisten the longest
side and fold in half, crimping the edges together to
seal. Put as much hummus in the open pocket as you can.
Moisten the top edges and bring the two corners together on
top. Seal the pocket completely, crimping with a fork to
encase all of the hummus filling. Make 8 packets and lay
each one seam side down until you are ready to fry them all.
Heat oil to 425 degrees and quickly fry 4 packets at a
time, turning over when one side is browned. (This should
take less than 30 seconds.)
Drain all 8 packets on paper towels and serve piping hot.
Freeze remaining packets and reheat in nuker or toaster
oven.
Serves: 8
Preparation time: 30min
Ingredients (use vegan versions):
- 2 packages vegan pesto sauce mix
- 1 red peppers (or more)
- 5 cloves garlic ( or more)
- 6 tablespoon olive oil (or other cooking oil)
- 2 cups uncooked brown rice
- grape leaves (a lot!)
Directions:
Cook the brown rice according to package directions. While
that is cooking chop the red pepper into small pieces and
mince the garlic. When the rice is about ten or fifteen
minutes from being done, heat the oil and saute the peppers
and garlic in it. Add the pesto sauce packages shortly
after the peppers and garlic. Let that cook for five
minutes or so, then add it to the brown rice and roll the
mixture up into the grape leaves.
Serves: approx. 15
Preparation time: approx.65 min. in all
Ingredients (use vegan versions):
- 1 lb bag frozen baby lima beans
- 8 cherry tomatoes, quartered
- 1 zuchinni, sliced thin
- 2 cups corn (canned, frozen, fresh, whatever)
- 1 onion, minced
- a head of garlic
- a few BIG dashes of tobasco sauce
- a few more big dashes of vegan Worcestershire sauce (the kind without fermented anchovies)
- 2 tablespoon soy non-hydrogenated vegan margarine
- salt and pepper
Directions:
Put the beans in a saucepan and cover with water by an
inch. Bring to a boil and simmer for 15 minutes.
Meanwhile mince the onion and 5 cloves of the garlic. Take
the rest of it, separate it into cloves, coat the cloves
with oil (this doesn’t add fat to the recipe as you pull
the cloves out of their ‘skin’ before you put them into the
pan– it just keeps it from burning) and stick them in a
450 degree oven to roast for ten minutes. During the last
five, melt the margerine in your biggest saute pan or wok,
and throw everything in. When you take the garlic out of
the oven (be careful!) squeeze it into the pan. Give it a
few quick stirs, and serve. You can also add whatever
other veggies you like. It’s really versatile. I like it
over pasta or rice.
Serves: 4
Preparation time: 20 min