Ingredients (use vegan versions):

• 1-2 very large sweet onions
• 4 stalks celery
• 10 oz. baby Bella (or your favorite) mushrooms
• 1/2 lb. raw cashews
• 3-4 tablespoon favorite vegan mayonnaise substitute -or- a couple of tablespoons olive oil -or- 1/8 to 1/4 cup tofu
• 1 teaspsoon or so of vegan sugar, to taste
• salt and pepper

Directions:

This works best if you process all
ingredients fine before cooking, or you
can chop coarsely and grind afterwards.

In a large wok sprayed with olive oil,
saute onions until starting to brown.
Add celery and saute 5 minutes, until
soft. (spray a bit more oil if needed at
any point) Add mushrooms, cook another
5 minutes. Finally, add ground cashews
(if you have cashew butter it makes this
step faster!) and cook another 3 minutes
or so. When everything is cooked and
ground pretty fine, add the mayo
substitute or oil to bind. Chill.
Serve on vegan crackers or lettuce leaves.

The die-hard chopped liver fans liked
this better than the meat version!

Serves: 12-29 as appetizer

Preparation time: 30 minutes or less

Ingredients (use vegan versions):

• 2 cups fettucine pasta (preferably fresh)
• 1 cup broccoli, chopped into small pieces
• 1 cup button mushrooms, sliced
• 1/2 cup chopped sun dried tomatoes
• 3/4 cup chopped snow peas
• 1 cup red capsium chopped
• a little oil and salt (optional)

Directions:

1) Boil water for fettucine pasta (saucepan about 3/4 full of water)

2) While water is beginning to boil, heat a frying pan and put a little oil (optional) in it. Add broccoli, snow peas, capsicum.

3) When water is boiling, add fettucine pasta.

4) Add the remaining ingredients and cook for a few minutes. Don’t over cook else they will go soggy.

5) Serve and enjoy!!

Serves: 2

Preparation time: 20mins

Ingredients (use vegan versions):

• 2-3 tablespoon Olive Oil
• 2-3 large, sweet Yellow Onions [5-6 cups]
• ½ teaspoon Salt + ½ -1 teaspoon Brown Sugar + 2 tablespoon Flour
• 3 or more large cloves Garlic, peeled + 2-3 cups Carrots, sliced 1/4″ thick
• ½ teaspoon ground Thyme + 1 teaspoon dry bazil
• 2 Quarts [8 cups] Vegetable Stock * (see below)
• 2 heaping tablespoon Sonoma brand dried Tomato Tapenade [a mash of dried Tomatoes, Olive Oil, &
• Garlic, available at Williams-Sonoma, or make your own]
• Salt & Pepper

Directions:

- In a medium to large stockpot, heat Oil on low. Slice
Onions medium thin & quarter. Add Onions to pot, cover, &
heat over low for 15 minutes, stirring occasionally. Remove
cover & add Salt & Brown Sugar. Raise heat to medium & stir
frequently for 15-20 minutes. Do not let Onions stick to
bottom of pot. Add Flour & stir for 3 minutes.

- Add 1 cup Vegetable Stock, Garlic, Carrots, Thyme. &
Basil. Cover & simmer for 5 minutes. Add remainder of
Stock & heat to simmer. Stir in Tapenade. (A whisk may be
handy) Season with Salt & Pepper to taste. Serve with a
crusty vegan bread. Makes 4 servings.

* Vegetable stock – To a large stock pot add:

Ingredients (use vegan versions):

• 2 large Yellow Onions, trim off roots, leave on skin, cut in half
• 1 large Green Pepper, seeded, cut in half
• 3-4 large carrots, sliced length-wise
• 3 stalks celery, cut in pieces
• 2 medium Potabello mushrooms (or equivalent amount of Shitaki)

Directions:

- Cover with water & simmer 4-8 hours, adding water only if
needed. When done, strain soup & mash/squeeze Vegetables to
capture as much juice as possible. Reduce over low heat, if
desired. Freezes very well.

Serves: 4

Preparation time: 50 min.

Ingredients (use vegan versions):

• 1 medium onion, chopped
• 1/2 a zucchini, sliced and chopped
• 1 small can of corn
• 2 large cloves garlic, minced
• 1 cup chopped spinach
• 3/4 cup mushrooms, chopped
• 3/4 cup diced carrots
• 2 stalks celery, diced
• 2 tablespoon oil (I used olive)
• 1 can kidney or pinto beans
• 2 teaspoon cumin
• 1/2 teaspoon cayenne pepper
• 1 tablespoon soy sauce/tamari
• 1 teaspoon curry powder
• 1/2 teaspoon each: black pepper, paprika, basil
• 1.5 tablespoon horseradish
• 4 servings of mashed potatoes

Directions:

Preheat oven to 350 degrees. Saute
onions, garlic, celery and carrots for
a few minutes, then add the rest of the
veggies. Add all the spices, soy
sauce/tamari, horseradish and saute for
another 5-10 minutes or so (until
carrots are tender). Drain the beans
and add to the veggie mix.

Prepare your mashed potatoes in a
separate saucepan.

Pour veggie mix into a greased
casserole dish and cover with mashed
potatoes. I like to spread the mashed
potatoes on with a fork, then sprinkle
the top with paprika. Bake, uncovered,
in oven for 15-20 or until potatoes
turn a nice, golden color.

This recipe is very giving. Feel free to use
whatever vegetables you have laying around.
I imagine that textured soy protein would
work well, also. Adjust the spices to suit
your tastes; I think it adds a nice, hearty
zip to a lot of shepherd’s pies I’ve come across.

Bon appetit!

Serves: 4 as a main dish, more as a side

Preparation time: 20-30 min

Ingredients (use vegan versions):

• a bun
• sliced tofu (enough to fit on the bun)
• a wee bit of oil
• spices of your choice
• sliced onion
• sliced mushrooms
• Nayonaise ()
• chili powder

Directions:

Splash a little oil in a pan and toss your spices in there.
Use whatever you like or whatever you’ve got. I like onion
salt and garlic powder, and maybe some paprika for colour.
Mix up the spices and oil, just so it not all in one clump.

Slice your tofu about a 1/4 of an inch thick or so. Frozen
(then thawed) tofu provides a better texture, but if you’ve
just got the “raw” stuff, that’s fine too.

Slice your onion and mushrooms (as much as you want on the
sandwich, enough to smother the tofu, I say) and set them
aside.

Fry the tofu till it’s a nice golden brown cooked colour.
(flip it and fry both sides, of course). When it done, take
it out of the pan and lay the slices between some paper
towel to soak up any excess oil.

While your tofu is “draining”, toss the oinions and
mushrooms in the leftover oil and fry them up a bit. I just
fry them to warm them up a bit, but if you want to fry them
’till theier cooked, that’s up to you.

Spread the mayo on the the bun, sprinkle chili powder on the
mayo, mix it up a bit (use your finger or a chunck of
mushroom so you don’t have to dirty a fork and viola, you
have chili Nayonaise (which, by the way, makes every
sandwich that uses mayo just that much better)

Tofu on the bun, ‘shrooms and onions on the tofu, and eat.
yum, yum, yum.

Serves: 1

Preparation time: 10-15 min.