- 3 sheets puff pastry (Pepperidge Farms is vegan)
- 8 oz Upton’s Italian flavor seitan
- 1 large shallot
- 2 whole water chestnuts (or 6-8 slices)
- 3 Tbsp soy sauce
- 1/2 cup chunky peanut butter or sesame paste
- 1 tsp powdered ginger
- 1 tsp curry powder
- salt & pepper
- Unroll chilled pastry and cut. into 9 even squares (a pizza wheel is good for this).
- Mince the shallot and water chestnuts
- Saute the shallot and water chestnuts until tender.
- Take the ingredients off the flame and add soy, peanut butter, and spices. Stir until well blended.
- Allow the filling to cool if it’s still hot.
- Stuff each pastry square with about 1 tbs of filling.
- Brush 2 edges of each square with water and seal the dry edges to the wet, making triangles.
- Keep chilled until baking.
- Bake at 400 degrees for about 10 minutes until browned.
This recipes makes 27 puff pastries.
- 2 cups cooked chickpeas or one 15-ounce can chickpeas, rinsed and drained
- 3/4 cups bottled sauerkraut with 2 tablespoons of its juice
- 2 Tbsp fresh dill, minced
- 2 Tbsp Dijon mustard
- 1 tsp freshly ground black pepper
Blend all ingredients well in a food processor and serve with crackers.
This recipe comes from Vedge Restaurant in Philadelphia.
Recipe from Adrianne P.
- 4 cups green beans, ends trimmed
- 1/4 teaspoon sea salt
- 1/2 cup water
- 1 Tbs Earth Balance spread
- 1/2 cup almond slivers
- salt and pepper to taste
Place green beans, salt and water in a sauce pan. Cover and steam over medium high heat for 5 minutes, or until desired tenderness. Drain beans and transfer to bowl. Toss with sesame oil and almonds. Add salt and petter to taste. Serve hot.
Wild rice is a native crop to Minnesota and makes for a wonderful base for any dish. Enjoy this simple to prepare recipe any night of the week! This recipe is from the kitchen of Annette Gaudreau.
- 1 cup wild rice, cooked according to directions (use veg stock instead of water for more flavor)
- 1/2 block of tofu
- 1 package dried mushroom soup mix
- 1 8 oz package mushrooms, sliced
- 1 eggplant, chopped
- 1 onion, chopped
- 1-2 gloves garlic, minced
- Soy cream
Put tofu and soup mix in blender (or use immersion blender) and blend until smooth.
Saute onions and garlic on medium heat for 2-3 minutes, then add mushrooms and cook until liquid is extracted (scoop out the liquid as the mushrooms cook and add to the tofu mix). Don't salt them until they are fully cooked. Add to rice.
Saute eggplant on medium heat until lightly browned. Add to rice.
Add tofu mix to rice and stir. Add soy cream as needed to get the creamy texture you want. Salt & pepper to taste.
Crisp yet tender. Toasted sesame oil and fresh lemon juice bring this dish to life. A must-try delicacy.
In this easy side dish recipe, AmyLeo Barankovich gives us bold flavors that are versatile enough to go with any main dish!
- 2 T toasted sesame oil
- 1 lb green beans with ends removed
- 1 t smoky salt
- ¾ t course ground black pepper
- 1/3 cup sliced almonds
- 1 T fresh lemon juice
- Wash green beans, drain well and cut into 2-3” pieces.
- Heat large cast iron skillet until just too hot to touch. Add oil and spread evenly across skillet. Add green beans and cook for 2-3 minutes, tossing regularly. Add smoky salt, black pepper and sliced almonds, cook for another 2-3 minutes, tossing regularly and adjusting heat, if necessary, as not to burn them. Beans and almonds should be slightly blackened. Add lemon juice, turn off heat, and let lemon juice vaporize. Remove from skillet immediately and serve.
- Note: the cooking time will vary slightly depending on the size and freshness of the green beans.
- Variations: this works very well with sugar snap peas, asparagus and Brussels sprouts
In Ayurvedic traditions the bitter flavor is considered to be a healthy addition to our diets. The bitterness of watercress is tamed and complimented by grilled fennel and a toasted-sesame vinaigrette.
This salad is yet another amazing and simple dish brought to us by AmyLeo Barankovich.
- 3 bunches watercress, washed and stems removed
- 1 large bulb fennel
- Refined coconut oil for sautéing
- 1 T raw sesame seeds
- 1 T Braggs Aminos*
- 1 T balsamic vinegar
- 1 ½ T toasted sesame oil
- Freshly ground black pepper
- Lightly toast the sesame seeds in dry cast-iron skillet. Remove from skillet and set aside.
- Wash fennel and cut off the very bottom and the tops – cut at the crown. Cut into 8 wedges. In a cast iron skillet lightly grill the fennel wedges in the coconut oil until it starts to soften and lightly brown, about 8 minutes. Remove from pan and let cool.
- Place washed watercress in large salad bowl. Pour Braggs Amino Acids, balsamic vinegar and toasted sesame oil over watercress and toss until evenly coated. Top with grilled fennel, toasted sesame seeds and a few grinds of freshly ground black-pepper.
Recipe from Michelle
- 1 bunch Swiss chard
- 1 bunch spinach
- 1 bunch kale
- 1 1/2 T fresh rosemary
- 1 1/2 T fresh thyme
- 4 large cloves of garlic
- 1 T olive oil
- 6 T Earth Balance margarine
- 6 T white all-purpose flour
- 3 cups unsweetened rice milk
- 1 1/2 t fresh grated nutmeg
- Himalayan pink salt
- black pepper
- top with Daiya Havatti with Jalapeno
Preheat oven to 375. Sautee diced/chopped greens (keep only Swiss chard stems) in large stir fry pan (2 batches). Add in minced garlic, rosemary, and thyme. Set aside. In large cast iron pan, heat Earth Balance and stir in flour by tablespoon to avoid clumps. Add milk slowly and stir constantly. Let thicken before adding greens. Mix and place in oiled 13×9 pan, cover, and bake for 30 minutes. Remove cover, add Daiya, and raise oven temperature to 450. Bake until browned/melted (15 minutes).
- 1 cup quinoa
- 1 diced Avocado
- Diced tomatoes or cherry tomatoes
- 1/2 cup green olives (sliced)
- 1/4 cup olive oil
- Chopped basil leaves
- Salt to taste
- Pinch of cayenne pepper
- Italian seasoning
Cook quinoa according to package directions. Remove from heat. Add remaining ingredients to pot and stir. Serve hot, or chill in refrigerator to serve cold.
Recipe from Kathy D.
1 can black beans with cuminand chili seasoning (Kuner's Southwestern recommended)
1 can corn and pepper mix, drained (Kuner's Southwestern recommended)
1 can chili or jalopeno diced tomatoes (Kuner's Southwestern recommended)
1-2 cloves garlic
1/2 cup onion (to taste, can use green onion)
1/2 cup red and green peppers (to taste)
2 tbls lime juice
salt and pepper to taste
2 tbls cilantro"
combine all ingredients in large bowl, serve w/tortilla chips; serves 6 to 8 people (I ususally double this recipe and put it in jars as it makes a great side dish at a meal and topping on a salad).
Recipe from David S.
- 1 cup wild rice
- 3 cup water
- medium onion
- 2 stalks celery
- 2 Tbsp olive oil
- 1 package of mushrooms
- 2 Tbsp tamari
- 1/2 cup dried cranberries
- small box of frozen peas
- small bag of slivered almonds
Boil 3 cups of water & add the 1 cup of Wild Rice – cover and cook for 1.5 hrs.
Saute the chopped onion, chopped celery, and sliced mushrooms in the olive oil.
When rice is finished, mix in the veggies, dried cranberries, frozen peas, and tamari.
Set oven to 400 degrees. Place the slivered almonds onto a cookie sheet and toast them in the oven until they start to turn brown (about 5 min.). Watch them carefully or they'll burn.