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Pierogi typically contain eggs, and dairy in the form of cheese or butter, some even contain meat. The sweet potatoes add creaminess and sweetness similar to polish potato cheese pierogi.

Makes 20 Very Large Pierogi

Pierogi typically contain eggs, and dairy in the form of cheese or butter, some even contain meat. The sweet potatoes add creaminess and sweetness similar to polish potato cheese pierogi.

Dough

• 5 cups all-purpose flour
• 2 teaspoons salt
• 1/3 cup vegetable oil
• 2 cups warm water

Filling

• 1 sweet potato, peeled and chopped
• 3 boiling potatoes, peeled and chopped
• 1/4 cup soy milk
• Salt and pepper, to taste

Instructions

1. Bring a pot of salted water to a boil. Boil the potatoes until they easily break with a fork. Using a potato masher, mash together with soy milk, salt and pepper. Set aside.
2. In a very large bowl, mix together flour and salt. In a separate, smaller bowl, combine warm water and oil. Make a well in the dry ingredients, and pour in the wet. Using your hands, mix together until a large, soft ball forms.
3. On a floured surface, roll half the dough until it is as thick as pie crust. Cut in cereal bowl sized circles. The best thing to use for this is cereal bowls.
4. Place a large spoonful of the filling into the center of each circle. Seal by firmly pressing together the edges of the dough. Repeat with the other half.
5. Bring a large pot of salted water to a boil. Add as many of the pierogi as you can without over stuffing, make sure you can see each of them. Boil until they float, about 5 minutes. Remove from pot with a slotted spoon, set aside, and finish the rest.
6. Optional: heat vegan margarine or oil in a pan over medium heat. Fry pierogi on both sides until golden.

Serve with vegan sour cream.

This is a lovely dish when you want something more sophisticated than plain old spaghetti. The flavors of the vegetables mix nicely with the sauce–this is a great way to take advantage of all the great produce at the farmer's market. When all is said and done you'll have a beautiful meal that looks and tastes like it took much more work than it really did! Pair this with bruschetta for a full meal.

• 1/2 lb. whole wheat spaghetti or linguine

• 1/2 lb. chopped Roma tomatoes
• 1 head broccoli florettes, cut into small pieces
• 1 zucchini, sliced into wheels then cut into fourths
• 1/2 yellow onion, diced 
• 1/2 lb. crimini mushrooms, sliced
• 1/2 package MorningStar Chik'n Strips
• 1/3 C white wine
• 1 Tb non-dairy butter
• 1 tsp. olive oil
• 3 cloves minced garlic
• 3 stalks fresh parsley, stems removed 
• dried basil, black pepper, oregano, and rosemary
• juice of half a lemon

Cook and drain pasta while preparing sauce.

Melt butter in a frying pan and add olive oil and garlic.  Add onions and sautee until onions turn translucent then begin to turn golden, stirring frequently.  Add chik'n strips and cook on high heat until they begin to turn golden.  Squeeze lemon juice on top of chik'n.  Reduce heat to medium.  Add zucchini, mushrooms, broccoli, and spices to taste, and sautee 3 minutes.  Add wine and tomatoes.  Continue cooking until wine is mostly absorbed, stirring frequently.  Serve sauce over pasta and garnish with fresh basil or additional stalks of fresh parsley.

Great for when you're craving something crispy and delicious, this fried "chicken" will keep anyone satisfied.

Serves 4

• 1 teaspoon salt
• ½ teaspoon onion powder
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 2 cups unbleached white flour
• 4 tablespoons nutritional yeast (optional)
• 3 tablespoons yellow mustard
• ½ cup water
• 2 tablespoons baking powder
• 1 lb. mock chicken (try Worthington Chic-Ketts or White Wave wheat meat)
• 3½ cups vegetable oil

Mix together the salt, onion powder, pepper, garlic powder, flour, and nutritional yeast in a deep bowl. In a separate bowl, dilute the mustard with 1/2 cup water. Add 1/3 cup of the flour mixture to the mustard mixture and stir. Add the baking powder to the dry flour mixture and mix.

Dip chunks of the mock chicken into the mustard batter, then drop each chunk into the flour mixture and coat with the desired amount of "crust." Fry the chunks in hot oil on medium-high heat in a large skillet or deep fryer until crispy and golden brown, turning as needed.

Sink your teeth into an amazing vegan tuna sandwich. This tuna-friendly version is better than the real thing!

• 2(15oz.) cans chick-peas, drained (or 3c. cooked)
• ¾ cup vegan mayonnaise
• 2/3 cup minced celery
• 1/3 cup minced dill pickle
• ¼ cup nutritional yeast flakes
• 2 green onions, chopped
• 2 teaspoon soy sauce
• 1 teaspoon kelp powder (optional)
• ½ salt, or 1 tablespoon miso
• pepper, to taste

In a medium bowl, mash the chick-peas coarsely with a fork. Mix in the remaining ingredients, using ½ cup mayonnaise at first, and then adding more as needed. cover and refrigerate. Use on sandwiches or on a bed of salad greens.

A vegan twist on an old favorite, this recipe uses a flavorful nutritional yeast and almond "cheeze" for a unique and delicious flavor.

Serves 4

• 1 large, ready-made Pizza Crust
• 1 can Pizza Sauce (or Spaghetti Sauce)
• 1 small, Red Onion
• 1 Green Pepper
• 1 can Mushrooms
• ½ cup Parmesan Cheeze (see recipe)

Preheat oven to 350 degrees. Cut onions and green pepper into thin slices. Spread the pizza sauce evenly on crust and then add the sliced vegetables. Sprinkle the parmesan cheeze on top and bake for 11-15 minutes.

Variations: You can substitute the vegetable or add more. Good toppings are banana peppers, olives, pineapple, and imitation pepperoni slices.

Parmesan Cheeze

• 1 cup Nutritional Yeast
• ½ cup raw, blanched Almonds
• ½ teaspoon salt

Blend all ingredients in a food processor until the almonds are finely ground. Sprinkle over spaghetti, salad, and anything else. Store in sealed container in the refrigerator.