Ingredients (use vegan versions):

• 2 tablespoon olive oil
• 1/2 small bell pepper finely chopped
• 1/4 soymilk
• 1/2 jar artichoke hearts drained (approximately 3 oz)
• 8 oz. sliced mushrooms (canned or fresh)
• 1/4 cup vegan grated parmesan cheese or substitute
• 1/2 teaspoon salt
• 6 oz. fettucini pasta

Directions:

Cook pasta
until al dente, drain.

While pasta is cooking, place canned mushrooms (see *note below) and olive
oil in sauce pan. Heat on medium heat
for approximately 3 minutes.

Add peppers and cook
for 2 more minutes.

Add artichokes,
soy milk and vegan cheese or substitute.
Simmer together 3 minutes or until hot.

Add salt and pepper to taste.

Toss pasta with
sauce. Serve with additional “vegan cheese” if
desired. Enjoy.

*Note: if you use fresh mushrooms you
will need to saute them in olive oil
until tender first.

Serves: 2-4

Preparation time: 17 min

Ingredients (use vegan versions):

• 8 poblano chiles (canned green chiles okay)
• 1 pound firm tofu
• 1 cup white flour
• 3/4 cup unsweetened vegan soymilk
• salt and pepper
• vegetable oil
• 2 cups tomato sauce
• 1 teaspoon olive oil
• 1 teaspoon cumin powder
• 1 small onion, diced
• chili powder, to taste (optional)

Directions:

This is a modification of my grandmother’s
traditional chile rellenos recipe. Note that the
traditional recipe calls for beaten egg whites
instead of the flour/soymilk batter and cheese
instead of tofu. The recipe sounds a lot more
complicated than it actually is!

Roast chiles* until skin begins to blister on all
sides (this will require turning the chiles).
You can do this over an open flame or on a cast-
iron skillet. (I prefer to use a comal – a flat
cast-iron skillet.) Set chiles aside to cool.

In a small pan, simmer diced onion, cumin, salt
and pepper in olive oil until the onions become
translucent. (You can also add chili powder if
you prefer.) Add tomato sauce. Simmer, stirring
occasionally, for at least 20 minutes, but
preferably longer.

In a small mixing bowl, whisk flour, soymilk, and
pinch of salt. The batter should be thick, but
not so thick that you can’t move a whisk through
it easily. (You might have to adjust the
flour/soy milk ratio accordingly.) Set aside.

Slice tofu into 3/8″ slices.

Peel the cooled chiles.* The skin should pull
off easily. (Don’t worry, the chiles aren’t hot;
you’ll be able to touch your contact lenses and
eyes without any irritation.) Using a small
knife, core the chiles, seeds and all, by slicing
off the stem side.

Stuff the chiles with one slice of tofu, dip in
batter, and fry in vegetable oil until each side
is golden. Set on dry paper towels to drain
excess oil.

Serve the chile rellenos with a dollop of the
tomato sauce and enjoy!

* If using canned chiles, skip this step.

Serves: 4

Preparation time: 30-45 minutes

Ingredients (use vegan versions):

• vegan cheese
• vegan bread
• non-hydrogenated vegan margarine
• mushrooms
• garlic
• salt
• oregano

Directions:

Saute 1 cup of mushrooms in margerine,garlic, salt, and
oregano for 8-10 min.
Remove mushrooms and put them in a bowl and cover(to keep
warm).

On same pan, fry 2 pieces of vegan bread.
When one side is done flip and place 4 slices of vegan
cheese and mushrooms on the toasted side.

Put the toasted side of the other piece of vegan bread down on
top of the mushrooms and cheese.
When bottom side of sandwich is toasted flip and toast
other side.
When toasted it’s ready

Serves: 1

Preparation time: 10-15 minutes

Ingredients (use vegan versions):

• 1/4 cup soft soybean margarine
• 2 tablespoons parsley, flaked
• 1 teaspoon crushed basil
• 1 (8 oz.) package of vegan cream cheese, softened
• dash pepper
• 2/3 cup boiling water
• 8 oz. vegan spinach fettucini
• 1 clove garlic
• 1/4 cup soybean margarine
• 3/4 cup of your favorite vegan cheese substitute

Directions:

Combine the soft margarine, parsley
flakes and basil. Blend in cream cheese
and pepper. Stir in boiling water; blend
well. Keep warm.

Cook noodles according
to package directions; drain.

Cook
garlic in 1/4 cup margarine for one to two minutes. Pour over noodles; toss lightly
and quickly to get it nicely coated.
Sprinkle with 1/2 cup of the cheese substitute.
Toss well.

Pile noodles on warm serving
plate. Spoon warm veggie cream cheese sauce
over. Sprinkle with remaining 1/4 cup
“cheese”. Toss lightly to blend.

Serves: 4

Preparation time: 30 minutes

Ingredients (use vegan versions):

• 1/4 stick of margarine
• 1 cloves worth of garlic (or more)
• 1 cup of plain soymilk
• 1 tablespoon of flour
• 1/2 cup of vegan parmesan vegan cheese
• 1/4 cup of finely grated vegan mozzarella cheese. (I used Veganrella)
• salt, pepper, garlic powder

Directions:

1. Melt the margarine in a saucepan.

2. Add the garlic and let it sit for a
couple minutes so the garlic flavor
can infuse into the margarine. Stir it!

3. Add the soymilk and the flour.
Whisk it.

4. Add the seasonings and the vegan cheeses.
Whisk it thoroughly until the vegan cheeses
melt. It will start to really thicken
up once it gets hot.

Serves: 4

Preparation time: 10 minutes