Ingredients (use vegan versions):

• 1/2 block crumbled extra-firm tofu (not silken)
• 2 medium yukon gold potatoes
• 1/2 cup sliced scallions, white and green parts
• 1 cup fresh broccoli florets
• 1/2 cup vegan white vegan cheese (such as Monterey Jack), shredded
• vegan margarine such as Earth Balance
• Tamari
• Black pepper

Directions:

Scrub the potatoes and grate them
using a cheese grater (leave the skins
on.) Put the grated potato in a large
frying pan and barely cover with
water. Bring to a simmer and cook for
a minute or so. Pour off most of the
water.

Push the potatoes aside and
melt a tablespoon of vegan margarine in the pan.
Add the tofu and scallions and a
splash of tamari, and fry with the
potatoes, until the tofu begins to crisp
up a bit.

When this mixture is nearly
done cooking, add the broccoli and
saute a few minutes longer, until it
is crisp-tender. Sprinkle on the
grated soy cheese, cover the pan, and
allow the steam to melt the cheese a
bit. (note: the cheese won’t melt
all that well, but it still tastes
great.)

Season with black pepper to taste.

Serves: 2-3

Ingredients (use vegan versions):

• 3 1/2 cups very warm water
• 2 tablespoon vegan sugar (or molasses)
• 1/2 cup vegetable oil
• 3 teaspoon salt
• 2 tablespoon dry baking yeast
• about 7 1/2 cups flour

Directions:

Put water in large bowl. Add vegan sugar and yeast. Then add vegetable oil and salt. Let set
for a few minutes to allow yeast to dissolve and become active (5 min.). Next, stir in
enough flour to make dough thick (like mud). Then gradually add flour one cup or less at
a time until dough is fairly stiff. Knead on a floured counter. I use white flour for
kneading. Oil vegan bread bowl, place ball of dough in it upside down, then turn right side up.
Cover bowl with towel. Let rise until double in size. Punch down.

Turn out on counter and cut into three sections. Shape into loaves and place in greased
bread pans. Let rise about 30 minutes. Bake about 30 minutes at 350 F.

Preparation time: 1.5 hrs, 3 loaves

Serves:

Ingredients (use vegan versions):

• 1 tablespoon oil
• 1 teaspoon vegan mustard seeds
• 1 teaspoon cumin seeds
• 1 large onion, chopped
• 1 tablespoon grated/chopped gingerroot
• 2 cloves garlic, chopped
• 1 large (28 oz) can diced tomatoes
• 2 cans (19 oz each) kidney beans (or mixed beans or other beans)
• 1 teaspoon (or more!) curry paste
• salt to taste

Directions:

Heat oil in large pot over medium heat and stir fry the
mustard and cumin seeds until they pop. Add onion, ginger,
and garlic and stir fry until lightly colored. Add
tomatoes with juice, beans (drained and rinsed), and 1 tsp
curry paste (to start!). Simmer for about 20 minutes or
until thick and saucy. Keep adding curry paste to taste
during the cooking. Salt to taste. Patak’s Madras curry
paste is my favorite but other type work well too. This
is easy, healthy, and really addictive! Serve with rice,
pita, toast, chapattis, nan, straight from the pot….

Serves: 6

Preparation time: 30 min

Ingredients (use vegan versions):

• 2 cups textured soy protein.
• 1 cup onions
• 1 cup celery or carrot
• 1/2 cup raw sunflower seeds
• tablespoon instant veggie broth
• 2 cups water
• 16 oz. jar grape jelly
• 16 oz. jar cocktial sauce
• tablespoon olive oil

Directions:

Dissolve veggie powder or boullion in 2 cups of hot water.
Add the textured soy protein. and let sit for 5 minutes. Chop onion and
celery and saute in olive oil with the sunflower seeds until
desired doneness. (about 5 minutes) Mix the onion mixture
with the textured soy protein. Drop spoonfuls onto an oiled cookie sheet
and bake for 1 hour @ 350 degrees. Or you can fry them if
you so desire. In a crock pot, or large enough pot, mix
the grape jelly with the cocktial sauce. Heat it through,
and add the meatless balls. Nice little snacks for a group
of friends to enjoy. (Sometimes i also add some cut up bites
of veggie dogs to the sauce as well). Peace and love!

Serves: 8

Preparation time: 25

Ingredients (use vegan versions):

• 1-2 cloves of garlic, pressed
• 1 onion, chopped
• 2 carrots, diced
• 1 red pepper, diced
• 1-1/2 cups frozen corn
• 1 can kidney beans, drained
• 2 cans (15 oz) of vegetable broth
• 1 can of diced tomatoes in sauce
• 1-2 cans of water from broth can
• 2 bay leaves
• 1 bunch of kale, stems removed and chopped

Directions:

I just threw this together one day after perusing other kale recipes.

Saut� onions, carrot & red pepper in olive oil till almost
soft, than add the garlic and saut� till the other veggies
are soft. Add beans, corn, broth, tomatoes, 1 can of water
and bay leaves and simmer for 30 minutes, adding additional
water as needed. Add kale and cook till kale is wilted.
Remove bay leaves before serving. This is really good with
cornbread.

Serves: 4-5

Preparation time: 20 min