Ingredients (use vegan versions):

• 1 1/2 tablespoon soy non-hydrogenated vegan margarine (or light oil if you prefer for sauteing)
• 1 shallot, minced
• 1 large leek or 2 small leeks, minced
• 3 cloves garlic, minced
• 3 button mushrooms, finely chopped
• fresh thyme to taste (I used about 4 sprigs)
• 5 shiitake mushrooms, finely chopped, without stems*
• chives and
• 2 large portobello mushroom caps

• 1 teaspoon vegan Dijon mustard
• 1 sheet vegan puff pastry

Directions:

Topping: Melt 1 Tbsp soy margarine in a skillet over low
heat. Stir in the shallot, leek, and garlic and cook until
translucent (about 5 minutes). Add the button mushrooms and
about half the thyme. Cook until the mushroom liquid has
evaporated and the mixture is just moist (about 10 minutes).
Transfer mixture to a bowl. Melt the remaining margarine in
the skillet, still over low heat, and add the shittakes.
Cook for 5 minutes, then transfer to the bowl with the rest
of the mixture. Add chives and black pepper and stir.

Next place your Portobello caps on a greased cookie sheet.
Brush on the mustard and add the remaining thyme and black
pepper. Take your topping mixture and spoon half onto each
Portobello cap. Cut two large rounds out of the puff pastry
sheet and drape over the Portobellos/topping. You can brush
some melted soy margarine on the outside of the pastry if you
want to. Bake in a preheated oven at 425 degrees until the
pastry looks done (about 15 minutes in my oven).

This dish takes a while to make with all the chopping and
sauteeing, but the result is an elegant main dish perfect for
a special occasion (for example this would be good to
celebrate an anniversary). I serve it with a side of basil
green beans and a nice vegan wine.

*Note: I use the woody shiitake stems and/or portobello
stems when making veggie broth.

Serves: 2

Preparation time: about 1 hour

Ingredients (use vegan versions):

• 1 pkg. of tempeh
• 1 onion diced
• olive oil
• Barb-Q sauce

Directions:

Fry tempeh with onion in olive oil till browned on both sides,
about 3 minutes each side.
Then add barbeque sauce and simmer till warm. Serve on onion or
wheat bun. That’s it!
Pretty easy, eh??

Serves: 4

Preparation time: 10 min

Ingredients (use vegan versions):

• 18 oz. pre-made Polenta (found at most grocery stores- cornmeal and water)
• 1 lb. ground vegan sausage (I use Gimmie Lean! brand)
• olive oil
• 1 6oz. can tomato paste
• 1/3 cup chopped onion
• 1 lb. can diced tomatoes
• 2 cloves garlic, crushed
• 1 teaspoon vegan sugar
• 1 teaspoon pepper
• 3/4 teaspoon salt
• 1 cup grated vegan mozzarella ( I use VEGAN RELLA)not necessary if you can’t find it.
• 1/2 teaspoon oregano

Directions:

1. Brown sausage substitute in pan with olive oil.
2. Add onion, garlic, tomato paste, tomatoes, vegan sugar, salt, oregano & pepper. Stir.
3. Bring to boil, cover, reduce heat, simmer about 30 min. stirring occasionally.
4. Cut Polenta in 16 1/2″ slices. Arrange in 2qt. baking dish.
5. Pour sauce over Polenta slices, sprinkle with VEGAN RELLA.
6. Cover baking dish with tin foil.
7. Bake in preheated oven at 325 degrees for 25-30 min.

Serves: 8

Preparation time: 1 1/2 hours

Ingredients (use vegan versions):

• 3 tablespoons toasted pine nuts
• 2 large onions, chopped
• 6 garlic cloves, minced or pressed
• 1 tablespoon canola or other vegetable oil
• 1 red or green bell pepper
• 4 teaspoons ground cumin
• 4 teaspoons ground coriander
• 2 cups quinoa
• 3 1/3 cups water
• 1 cup chopped fresh bazil
• 3 cups fresh or frozen corn kernels, salt and pepper to taste

Directions:

Preheat oven to 350 degrees Farenheit. Spread nuts in a single layer on an unoiled baking
sheet. Bake for 3-5 minutes, or until slightly deepened in color. Set aside.
In a heavy saucepan, saute onions and garlic in oil for 5 minutes, or until softened. Add
bell pepper, cumin and coriander; continue to saute for another 5 minutes, stirring
occasionally.

While vegetables cook, place quinoa in a fine sieve and rinse well under cold running
water for 1-2 minutes. Add rinsed quinoa and water to saucepan, cover tightly and simmer
gently for 15 minutes. Stir in basil and corn, and cook 5-10 minutes longer, or until
quinoa is tender. Stir to fluff it, add salt and pepper to taste and top with toasted pine
nuts. Serve hot.

Nutritional information per serving (1/8 of yield): 245 calories, 24% fat (6.5 grams), 63%
carbohydrate, 13% protein.

(Note: quinoa is a pigweed (Chenopodium quinoa) of the high Andes whose seeds are ground
and widely used as food in Peru.)

Serves: 8

Preparation time: marginal, 45mins-1 hour

Ingredients (use vegan versions):

• 1 1/2 cups finely chopped leeks
• 1/4 cup oil (I used about half that)
• 6 medium mushrooms, finely chopped
• 4 large tomatoes, peeled and chopped
• 1 cup ground almonds
• 1 cup ground cashews
• 1 cup ground hazelnuts
• 1 large green apple, cored and grated
• 1 1/2 cups fine vegan breadcrumbs
• 3 tablespoon chopped fresh parsley
• 1/4 teaspoon paprika
• 1 teaspoon bazil
• 1 teaspoon thyme
• 1/2 teaspoon sage
• 3 teaspoon Ener-G Egg Replacer in 3 tablespoon water
• 3 tablespoon tamari

Directions:

Gently saute leeks in oil until soft but not browned.
Put them into a large bowl and all all remaining ingredients
except for Ener-G Egg Replacer and tamari. Mix well.
Add Ener-G Egg Replacer and tamari to other ingredients, stir well,
and allow to stand for 10 minutes.

Firmly pack into oiled 23×23cm (9″x5″) loaf pan. Place loaf
pan in a baking dish, and add water halfway up the loaf pan.
(You might need to replenish the water bath periodically).
Bake at 205C(400 F) for 1 hour, then reduce heat to
180C(350F) for another 1 1/2 hours. The top should be dark
brown but not black. Allow roast to stand for five minutes
before loosening sides and turning out onto serving
platter.

I just made this for Thanksgiving — delicious with
cranberry suace and mushroom gravy!

Serves: 4-6

Preparation time: 3 hrs total