Cream Cheese (Roll-Ups) Recipe

Ingredients:

• 1 large tortilla (I like to use the Trader Joe’s spinach flavored, but plain is also good!)
• Tofutti cream cheese (I use plain, but you can use your favorite type)
• 1 can black olives
• 1 jalapeno (or spicy pepper of your choice)

Directions:
This is really really easy!
First, spread the tortilla on a flat surface. Take about half a container of Toffuti cream cheese (or less, or more, whatever you like) and spread it over the tortilla.
Second, open and drain the black olives. Take as many as you’d like (I use about 3-4 for one tortilla) and dice until very small, or pop in food processor until in tiny cubes. Sprinkle these evenly over the cream vegan tortilla.
Third, cut or process a couple of jalapeno (or whatever pepper) slices the same was as the olives. However much you use can, of course, depend on you and your guests’ tendency toward spiciness. Sprinkle these tiny bits over the cream cheese tortilla.
Finally, roll up the tortilla and cut into one inch pieces. If you’d like you can puncture each piece with a toothpick to keep them together and make consuming them easy for your guests.
If not serving right away, these can certainly be chilled!

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Kenyan Samosas Recipe

Ingredients:

• 1 1/2 cups flour
• 1 teaspoon salt
• 4 tablespoons vegetable shortening
• 6-7 tablespoons ice cold water
• 1/4 cup oil plus oil for deep frying
• 1/2 onion, minced
• 5 russet potatoes, cooked till tender and peel
• 1 cup peas
• 1 cup cooked tender carrots
• 2 teaspoons minced ginger
• 2 teaspoons ground coriander

Directions:
Dough- Mix flour and salt and rub in shortening, as if you were making pie dough. Pour 5-6 tablespoons cold water and mix until it becomes kneadable. If needed, add the rest of the water. Knead for about 10 minutes until silky smooth, let rest for 1/2 hour.

Filling

Heat oil and add onions, ginger and coriander. Saut just until onions start to brown. Softly mash potatoes so that there are still some pieces. Sit in carrots, peas, and potatoes into onions and heat slightly.

Forming & Frying

Form 6 inch circles with dough and place filling into center. Moisten edges and seal in a crescent shape. Let dry uncovered for about a 1/2 hour. Heat the oil to 350 degrees and fry samosas in small batches until browned and heated through.

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Stuffed Mushrooms Recipe

Ingredients:

• 1 package stuffer size mushrooms, or around 3 per person
• 1/4 cup pesto
• 1/8 cup vegan parmesan
• 1/8 cup bread crumbs, plain
• black pepper
• olive oil

Directions:
Mix pesto, parmesan, and bread crumbs together to your desired consistency. Season with pepper. Stuff into mushrooms and place on a baking sheet, drizzle with olive oil. Bake at 350 for 20-25 min until mushrooms are tender.
You can use basil pesto, walnut pesto, even sundried tomato pesto is yummy

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Baking Powder Biscuits Recipe

Ingredients:

• 2 cups flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 4 tablespoons vegan margarine
• 3/4 cup water

Directions:
Mix together dry ingredients. Add vegan margarine and water, mix with fork. When dough forms a ball knead it for at least one minute. Roll out to 1/2″ thick. Cut with the edge of a cup or glass.
Bake at 450 degrees for 12-15 minutes.

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Vegetable Samosas Recipe

Ingredients:

• 2 1/2 cups flour
• 1/2 teaspoon salt
• 2 tablespoons lemon juice
• 1 cup soymilk
• 2 small potatoes
• 1 small onion
• 1 clove garlic
• 1 carrot
• 1 tablespoon freshly grated ginger
• 1 1/2 cups green peas
• 1 teaspoon ground coriander
• 1 teaspoon India Chef Korma sauce
• 2 tablespoons lemon juice
• olive oil

Directions:
To make the dough for these samosas:
Put flour and salt in food processor with dough blade. Mix. Add soymilk. Mix and pulse until dough forms a ball. Add additional flour if needed. Remove dough and knead for one minute. Cover dough tightly and refrigerate. The dough should be pretty soft.

To make the filling:

Peel, quarter, and boil potatoes. Lightly mash (leave some chunks). Saute (in a small amount of olive oil) onions, garlic, ginger, korma, coriander, cayenne and salt until onions are soft. Add peas and lemon juice about half way through. Combine potatoes and onion/peas mixture. Let cool for at least 15 minutes before filling pastries.

To assemble:

Preheat the oven to 425 F (220 C) Make 12 1 inche balls from the dough. Flour hands and rolling pin. Get a small bowl of water and a fork. On a clean floured surface, one at a time, roll the dough out into a 5 or 6 inch circle. Put filling in center of circle. (it really will all fit in the 12 samosas if you do it right.). Use your finger to apply water around the edges of the dough to make it sticky. Pull dough together to make crescent shape. Crimp edges firmly with fork. Place samosa on cookie sheet.
Bake 15 minutes at 425, turn over and bake 10 minutes at 375. Remove from sheet, place on a plate and let them cool.

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Macaroni Goreng-Indian Fried Macaroni Recipe

Ingredients:

• sliced green chilies
• freshly ground red chili paste or hot chili sauce
• tomato sauce
• quartered tomatoes
• boiled and diced potatoes
• crumbs of firm tofu
• sliced onion
• bean sprouts
• finely sliced cabbage
• yellow noodle (oil noodle)
• salt

Directions:
Heat oil and fry onion well. Add crumbs of tofu, tomatoes, potatoes and cabbage. Next, throw in noodles and bean sprouts, and fry for a short while. Throw in green chilies, red chili and fry briefly. Season with, salt, tomato sauce and chili sauce.
Serve with sliced cucumber and tomato sauce.

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Oatmeal Squares Recipe

Ingredients:

• 2 cup instant oats
• 1/4 cup vegan brown sugar
• 1/4 cup raisins
• 1/2 to 1 teaspoon cinnamon
• 1/2 cup vegan margarine
• 1/4 cup corn syrup

Directions:
Mix oats, raisins, vegan sugar, and cinnamon in mixing bowl. Stir in vegan margarine and corn syrup. Press into lightly greased 9″ square microwave safe dish. Microwave uncovered on high for 2 minutes. Refrigerate for 15 to 20 minutes before cutting. enjoy..

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Lettuce Tacos Recipe

Ingredients:

• 3/4 cups chopped cashew nuts
• 1 1/2 cups chopped celery
• 4 to 5 tablespoons sesame garlic sauce (I use Iron Chef brand)
• 2 teaspoons vegan brown sugar
• 1 head of lettuce
• vegetable oil
• chopped ginger
• minced onions
• minced garlic

Directions:
Before cooking, chop celery into small pieces, and crush cashews so that each cashew is broken into about 4 pieces. Mix the Iron Chef Sesame Garlic sauce with about 2 teaspoons of vegan brown sugar.
In a skillet, pour vegetable oil so that it covers the bottom of the skillet. Sprinkle the oil with freshly minced onions, minced garlic, and chopped ginger.
Pour chopped celery into skillet and stir fry for about 10 or 15 minutes on medium to high heat.
Pour chopped cashews into skillet and stir fry for about 3 to 4 minutes on low to medium heat.
Remove skillet from heat and mix sauce in evenly with celery and cashews.
Prepare each serving inside a single lettuce leaf.
Serves: 5-6 (depending on your appetite!)

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Korean Vegetable Pancakes Recipe

Ingredients:

• 1 cup of Korean “Buchim” pancake mix
• 1.5 cups of water
• miscellaneous chopped vegetables (onion, zucchini, scallions, mushrooms, etc.)
• extra virgin olive oil (or other light cooking oil)
• 1 tablespoon sesame oil
• sprinkle of sesame seeds
• 1/2 soy sauce

Directions:
This recipe is a lot like the “scallion pancake” appetizer that you find at many Chinese restaurants. You can buy the “buchim” mix at any Korean grocery store. This is basically just a mixture of wheat flour, salt, vegan sugar, and baking powder. So if you can’t find a Korean grocery story near you, you can easily make the pancake mix yourself.
To prepare this dish, first chop up any vegetables you want to put into the pancakes. I suggest zucchini, onion, scallion, enoki mushrooms, and even Korean kimchi. Traditionally, the vegetables are cut into thin slivers or are diced.
Mix the water, pancake mix, and vegetables together in a bowl. With a little olive oil or other cooking oil in the pan, fry the pancakes till brown on either side. Over a medium heat, this should take about 5 minutes on each side. Make sure the pancakes are quite thin. If they are too thick, the inside will be goopy and the vegetables won’t cook fully. Properly cooked, these pancakes shuld be light and somewhat crispy, not thick and fluffy like regular pancakes.
Dipping Sauce: Mix sesame oil, soy sauce, and sesame seeds in a small bowl. You can also add dried and crushed seaweed if you like.
Cut the cooked pancakes up into several slices (like a pizza). Serve hot with dipping sauce. I also recommend dabbing the pancakes with a paper towel to remove any excess cooking oil.

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Mexican Nachos Recipe

Ingredients:

• 4 large handfuls tortilla chips
• 7 tablespoon nacho vegan cheese dip
• 7 tablespoon mild salsa
• 1/2 can strained black beans
• 3 dashes chili powder
• 3 dashes fajita seasoning

Directions:
Heat vegan cheese dip and salsa in a small glass pot on low heat for 1-2 min. Mix spices with beans. Place tortilla chip on 2 plates. Put beans on top of that. Top with vegan cheese/sauce mix.

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Easy Totally Better Than Mac & Cheese Recipe

Ingredients:

• 1 450 g. box of macaroni or other small pasta
• 1 cup vegetable juice (I use V8)
• 1-2 tablespoons Bragg’s seasoning, or less soy sauce
• 1-2 tablespoons tahini
• salt, if desired

Directions:
Boil the macaroni. This of course only takes about 10 minutes. Drain, and mix in other ingredients. Sooo creamy and delicious!! Sooo creamy and delicious!!!
Leftovers will probably need more V8 added, as the pasta soaks up the juice.

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Vegan Nachos Recipe

Ingredients:

• 1 large onion
• 1 large zucchini
• 1/2 cup of rice
• 2 tablespoons of tomato paste
• 1 can of crushed tomatoes
• 1 can of kidney beans
• 1 small carrot
• garlic hummus
• salt
• pepper
• tortilla chips
• 2 cloves of garlic
• olive oil

Directions: 

In a small sauce pan, cook 1/2 cup of rice according to directions on package. Cut up onion in large chunks. In a large pot, saut

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Cherry Delight Recipe

Ingredients:

• 21 cherry tomatoes
• salt 1 teaspoon
• pepper 1 teaspoon
• pinto beans can
• green onions 3 stalks
• paprika 1 teaspoon

Directions:

The tomatoes gets a really rustic flavor if you first roast it. Just light a candle and roast away. Then split it in half and scoop out the seeds of the tomatoes. Next take the can of pinto beans and blend them in the food processor with the salt, pepper, paprika, and coarsely chopped green onions. Once done take out and put a little dollop of this delicious mixture into your halves of cherry tomatoes.

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Mrs. Gomez World Famous Nachos Recipe

Ingredients:

• 2 cups black beans ( not cooked)
• 2 avocados (very soft)
• 1/4 of a large onion
• 6 cloves of garlic
• salt
• salsa fresca (recipe below)
• vegan cheese (follow your heart brand “vegan gourmet”. It melts! )
• vegan sour cream
• 1 package medium package of corn tortillas
• tapatio hot sauce
• 1 lemon
• 1 lime
• 2 jalapenos

Directions: 

1. soak beans and boil in pot of lightly salted water for 2 hours, or until soft.
2. heat up about 1.5 inches of veggie oil in a pan.
3. mash avocado( I use a pastry cutter to mash it to get all the chunks out). FINELY (and I mean very fine) chop the onion, the jalapenos and the garlic. Add it to mashed avocado. Add tapatio hot sauce ( like 4 or 5 good dashes) and mix well. Add salt to taste and then squeeze lemon juice on top. put in fridge.
4. chop tortillas into triangles. fry in enough oil to cover until they are golden (they tend to cook a bit after removing them from pan, so do not overcook). Put them on a paper towel to drain and sprinkle with salt. set aside.
5. When beans are tender, add them to a frying pan with heated oil and mash adding cooking water from beans and salt to desired consistency.
6. melt vegan cheese in micro.
7. Place chips in a large bowl. top with mashed black beans, guacamole, vegan cheese, vegan sour cream, more vegan cheese and salsa.
eat and be merry.
**Salsa Fresca: you can either use store bought (yuck) or make your own.
by hand finely chop 2 or three large tomatoes, 3 jalapenos, 1/2 onion and some cilantro. Mix all together and sprinkle with lime juice and salt to taste. best if refrigerated for a few hours.
Serves: 4+

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Mock Chopped Liver Recipe

Ingredients:

• 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.

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Greek Stuffed Vegetables Recipe

Ingredients:

• 1 large eggplant
• 1 large slicing tomato
• 1 green pepper
• 1 zucchini
• 2 large onions
• 1 large potato
• 1 can tomato puree
• 1 small can tomato paste
• 2 cups regular or long grain rice
• 1 vegan bouillon cube
• 2 fresh garlic cloves
• 2 cups of water for rice, 2 cups for veggies
• your choice of seasoning (salt, pepper, oregano, bay leaf – be creative etc.)
• tablespoon olive oil

Directions: 

  Prepare rice: Saut

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Zesty Shepherds Pie With A Kick Recipe

Ingredients:

• 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.

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Baked French Fries of Fun Recipe

Ingredients:

• potatoes
• salt
• pepper
• cayenne pepper (optional)
• veggie oil

Directions:
Wash and cut potatoes into strips or waffle shaped things or what ever shape you like, preheat oven 350 degrees. put a good amount of oil in a baking pan.
Put potatoes with salt, pepper, cayenne, if you like spicy fries, or whatever spices you like, bake 30 mins, turn taters over add some more spices, bake 30 mins more. Remove from oven and eat with ketchup.

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Just Like Mom's Chicken Soup Recipe

Ingredients:

• 1 container vegan chicken-style seitan
• 1 box vegan chicken-free broth (Imagine foods is best) **Make sure this is a “Chicken” style–not veggie–broth, or the soup will taste wrong
• 2 stalks celery
• 2-3 medium to large carrots
• orzo or other pastina (as much as you like/want – about 3/4 cup uncooked)
• 1 clove garlic
• small amount of white onion
• water as needed
• salt, pepper, parsley, and other seasonings (as desired) to taste
• olive oil

Directions: 

In a large pot, use a small amount of olive oil to brown the seitan (conserve the liquid and save for later) with the garlic and oil. Seitan should be slightly brown on at least one side and most, if not all, of the liquid should have evaporated off and out of it.
Pour into the pot the seitan liquid and the chicken-free broth. Stir and bring to boil.
Add the Orzo to the mixture and stir. Chop the two celery stalks into half moons (along the radius) and add to mixture. Chop the carrots into either half-moons or rings, depending on the size of the carrot. Add the carrots to the mixture.
Add salt, pepper, parsley and any other seasonings you desire to the broth. Allow to boil and cover.
Allow the mixture to boil return it to a simmer. Cover, checking and stirring occasionally. If liquid decreases, add water until the broth is the way you like it. Continue to season if necessary.
Allow to simmer for about 20 – 30 minutes, or until carrots, celery and orzo are tender, but not mushy, and all seasonings have blended and mellowed. Serve with warm vegan bread and feel better.

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Barley Stuffed Butternut Squash Recipe

Ingredients:

• 1 med to large butternut squash
• 1 cup pearl barley, uncooked
• 2 1/4 cups apple juice, unsweetened
• 2 tablespoons olive oil (extra virgin, light)
• 1 small yellow onion, chopped
• 2 stalks Celery, chopped
• 1/4 to 1/2 cup walnuts, chopped
• 1 1/4 teaspoons each – dried tarragon & sage
• dash of garlic powder, as desired
• dash of salt, as desired
• black pepper, as desired
• 1/2 cup brown vegan sugar
• 1/2 cup apple sauce, unsweetened
• additional brown vegan sugar, to taste

Directions:
1. Preheat oven to 350 deg.
2. In a medium saucepan, bring apple juice to boil; add barley; cover and reduce heat to low; simmer until liquid is absorbed and barley is cooked, stirring occasionally.
3. Meanwhile, cut squash in half lengthwise and scoop out seeds. Spray cut sides and a 9 x 13 inch baking dish with cooking spray; put squash cut side down into baking dish. Roast for approx. 1 hour, or until they feel soft when pushed down with finger. Let squash sit until able to handle comfortably. Increase oven temp to 400 degrees.
4. While squash if cooling, put olive oil in skillet over medium heat. Add onion and saute for 2-3 minutes; add celery and saute for about 2 minutes; add walnuts and saute until onion is translucent and walnut are a bit toasted. Reduce heat to low.
5. Scoop out pulp from squash halves, leaving shells intact. Add squash to onion mixture and mix well; add spices and mix well. Add applesauce and brown sugar, stirring until well mixed (over low heat). Stir in cooked barley till mixed.
6. Put mixture in squash shells. Sprinkle with additional brown sugar, if desired; put in oven and cook until heated through.
This recipe can be used as a main dish for 2 people. Round out with a salad and some vegan bread. Or use as a side dish for 4 to 6 people, where the squash shells are used as a “serving dish”. The spices used mix together surprisingly well. A flavor that needs to be tasted to fully appreciate. Enjoy!

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