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Citrus- Roasted Tofu

Serves: 6 to 8
Two 14- to 16-ounce tubs extra-firm tofu
Orange marinade
Juice of 1 orange
Juice of 1 lemon
2 tablespoons reduced-sodium soy sauce
1/2 cup orange marmalade
1 tablespoons olive oil
1 tablespoon yellow mustard
1/2 teaspoon dried tarragon
Several grindings of black pepper

1 tablespoon olive oil

8 to 10 baby carrots, quartered lengthwise
1 to 2 cloves garlic, minced, optional
1/3 cup slivered almonds
1/4 teaspoon curry powder
1/4 cup minced fresh parsley
Preheat the oven to 425 F.
Cut each block of tofu into 8 slices (about 1/2-inch thick) crosswise. Blot well between several
layers of paper towel or clean tea towel.
Combine the ingredients for the marinade in a small mixing bowl and whisk together.
Arrange the tofu in a single layer on a parchment-lined roasting pan. Spoon the marinade
generously over the surface of the tofu. Roast for 15 minutes, or until the tofu begins to turn
Carefully flip the tofu with a spatula, and spoon more marinade over the surface (you will likely
have a bit left over). Roast for 15 minutes longer, or until the tofu is firm and golden.
Meanwhile, heat the oil in a small skillet. Add the carrots, garlic, almonds, and saut over
medium heat, stirring frequently, until both are golden. Remove from the heat.
When the tofu is done, transfer to a rectangular or oval serving platter or two, depending on their
size, with the slices slightly overlapping one another. Sprinkle the carrot-almond mixture evenly
over their surface, followed by a sprinkling of parsley. Serve at once, passing around the
additional marinade to those whod like more of it.

Vegan Chili Con Carne

Roasted Seitan, Peppers, and Portabellas

Author: Nava
Recipe type: Seitan main dish
Cuisine: Vegan / healthy
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 8
This hearty combination of seitan, bell peppers, and portabella mushrooms is so easy to throw
together, yet makes a festive main dish for special occasions.
2 pounds seitan, cut into bite-sized chunks (see note)
1 red bell pepper, cut into wide strips
1 yellow bell pepper, cut into wide strips
2 medium-small zucchinis, sliced inch thick
8 to 10 ounces portobella mushrooms, stemmed and sliced
2 tablespoons olive oil
cup teriyaki marinade, store-bought or homemade
3 to 4 scallions, thinly sliced

Freshly ground pepper to taste

Dried hot red pepper flakes to taste, optional
cup minced fresh parsley
Preheat the oven to 400 F.
In a large mixing bowl, combine the seitan, bell peppers, zucchinis, olive oil, and teriyaki
marinade. Stir together. Transfer to a roasting pan.
Roast in the oven for 15 minutes, stirring occasionally. Stir in the scallions, then roast for 5 to 10
minutes longer, or until the seitan and vegetables are touched here and there with charred spots.
Transfer the mixture to a serving container. Season to taste with pepper and optional dried hot
red pepper flakes. Sprinkle with parsley and keep covered until serving.

Cauliflower Manchurian


For the Florets

4 large (Cauliflower)
kg Flour
kg cornstarch
Salt to taste
2 dried red chillies
1 Chopped green chili ( garnish )
1/4 tsp red chilly powder

cup Garlic paste


cup Ginger paste (homemade)

Oil for deep frying
For the Sweet and Spicy Sauce:
1 cup finely Chopped Spring Onions
1/4th tsp mushroom seasoning
cup Soya Sauce
1 cup Tomato Ketchup
Sugar to taste
2 tbsp Oil

Vegetable Curry

Eggplant Terrine


Terrine ingredients:
kg large red bell peppers (about 1 1/2 lbs)
1 kg firm eggplants (about 2 1/2 lbs)
1 1/2 cups loosely-packed flat-leaf parsley leaves
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 block of cheese

Raw tomato sauce:

3 cloves of garlic, peeled and finely chopped
24 pcs of tomato
1/4 cup virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup Tomato sauce

Mediterranean Watermelon Salad

Thai Mango Salsa with Tofu and Peanut Sauce

Strawberry & Lettuce Salad with Strawberry Dip


Vegan Spinach-Mushroom Lasagna

I almost named this The Worlds Easiest Lasagna because this dish is super easy to make. Using no-boil
noodles and pre-made sauce cuts prep time down so much that you can throw this together pretty quickly and
your dinner guests will think you slaved away in the kitchen for hours. I served this at a party once and it was a
huge hit, so I can attest to its omnivore friendliness. This tastes even better reheated the next day. Contributed
by Dianne Wenz, from VeggieGirl.
Serves: 8 or more

Tofu Ricotta
14-ounce package firm tofu, drained

1/2 cup raw cashews

1/4 cup lemon juice

2 cloves garlic

2 tablespoons vegetable broth

1 teaspoon dried basil

1 teaspoon salt

1/2 cup nutritional yeast

6 ounces baby spinach

1 small onion, chopped

2 teaspoons olive oil

1 pound mushrooms, chopped

1 package no-cook lasagna noodles (I used gluten-free brown rice noodles)

28-ounce can tomato sauce (or you can make your own, of course)

1 cup Daiya mozzarella-style cheese (or more, to your liking)

Preheat oven to 350 degrees F.

In a food processor, blend together the tofu, cashews, lemon juice, garlic, broth, basil, salt, and nutritional
yeast. Process until the mixture is thick and looks like ricotta cheese. Add more vegetable broth if the mixture is
too thick. Add the spinach and pulse until its mixed in.
Saut the onion in the olive oil until translucent. Add the mushrooms and a pinch of salt and cook until theyre
Spoon a quarter of the tomato sauce over the bottom of a casserole dish. Layer a third of the noodles over the
sauce. Spoon another quarter of the tomato sauce over the noodles, followed by half the ricotta and half of the
mushrooms. Cover with a third of the noodles.
Then spread another quarter of the tomato sauce over the noodles, followed by the rest of the ricotta and
mushrooms. Cover with the rest of the noodles and spread the rest of the sauce over the top. Cover with foil
and cook for 30 minutes. Remove the foil and sprinkle the Daiya cheese over the top. Bake for another 15

Pasta Primavera

Author: Nava
Recipe type: Pasta main dish
Cuisine: Vegan / Healthy
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Serves: 4 to 6

Though this plant-based Pasta Primavera uses only a half-pound of pasta, it's so chockfull of vegetables that it
makes quite a heaping helping.
pound short pasta such as rotini or penne, preferably whole grain

3 tablespoons extra-virgin olive oil

1 medium red onion, quartered and thinly sliced

2 to 3 cloves garlic, minced

cup dry white wine

2 heaping cups cauliflower, cut into small florets

2 heaping cups broccoli, cut into small florets

12 stalks slender asparagus or 8 medium-thick, cut into 1-inch lengths

1 heaping cup sliced white or brown mushrooms

1 medium-small yellow summer squash, diced

14- to 16-ounce can diced tomatoes

cup sliced sun dried tomatoes, oil-packed or not, as you prefer

1 teaspoon dried oregano, or 1 tablespoon fresh

teaspoon dried thyme, or 1 teaspoon fresh

Sliced fresh basil as desired (use lots!)

Salt and freshly ground pepper to taste

Dried hot red pepper flakes to taste, optional



Vegan Cashew Parmesan-Style Cheez, optional

Cook the pasta in plenty of rapidly simmering water until al dente, then drain.
Meanwhile, heat 1 tablespoon of the oil in an extra-large skillet or steep-sided stir-fry pan. Add the
onion and saut over medium heat until translucent.
Add the garlic and continue to saut until the onion is golden.
Add the wine and cauliflower and cook, covered, for 3 minutes.
Stir in the broccoli, asparagus, squash, and canned tomatoes, and dried herbs. Bring to a simmer, then
cover and cook over medium heat for 5 to 7 minutes, or until all the vegetables are tender-crisp.
When the pasta is done, drain it well and combine with the vegetables mixture right in the pan, if it's
large enough, or in a large serving bowl. Add the remaining 2 tablespoons of olive oil unless you used oilpacked sun-dried tomatoes, in which case add a bit more of their oil if you'd like.
Stir in as much basil as you'd like, and season to taste with salt and pepper. Add dried hot red pepper
flakes if using them.
Serve at once. If desired, pass around some vegan Parmesan cheese for topping each serving.

Pasta with Pesto, Potatoes, and Green Beans

Serves: 6

1 recipe Spinach-Basil Pesto

3 medium-large red-skinned potatoes, preferably organic
10 to 12 ounces medium shell or bowtie pasta, preferably whole grain
1 tablespoon extra-virgin olive oil
3 to 4 cloves garlic, minced
8 to 10 ounces fresh green beans, trimmed and cut
into 1-inch lengths (or substitute thawed frozen cut green beans)
Vegan Parmesan Cheese for topping, optional
Salt and freshly ground pepper to taste
Prepare the pesto as directed in the recipe and set aside until needed.
Scrub the potatoes well, and cook or microwave them until just done. When cool enough to
handle, cut into large dice (dont peel) and set aside.
Cook the pasta in plenty of rapidly simmering water until al dente, then drain.
Meanwhile, heat the oil in a large skillet. Add the garlic and saut over low heat until golden. Add
about 1/2 cup of water followed by the green beans and steam, covered, until tender-crisp.
Remove from the heat and let stand uncovered until needed.
Makes about 1 1/2 cups (enough for 10 to 12 ounces of pasta)
1/2 to 1 cup firmly packed basil leaves, to taste
2 tablespoons extra-virgin olive oil
Juice of 1/2 lemon, or more, to taste
1 to 2 cloves garlic, crushed, optional
1/4 cup pine nuts or 1/2 cup walnut halves
(or omit nuts if youd like a less caloric pesto)
6 ounces baby spinach, rinsed and drained,
or regular spinach, stemmed, chopped, and well washed
Salt and freshly ground pepper to taste

Combine all the ingredients except the salt and pepper in a food processor and pulse on and off
until the mixture is a coarse, even puree. You may need to add the spinach in batches if your
processor has a small or medium-sized container.
Stop the machine and season gently with salt and pepper; taste to see if youd like to add more
lemon juice. Serve at once stir into hot cooked pasta or use as suggested above in the

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