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Recipe submitted by syd, 09/09/09

Korean Tofu Stew

Ingredients (use vegan versions):

    3 cups water
    2 tablespoons red miso
    2 tablespoons brown miso
    3 tablespoons soy sauce
    1 teaspoon vegetable broth powder
    3 garlic cloves, crushed
    1/4 cup sliced onion
    1 pound tofu (medium firm or regular), cut to 1 inch cubes
    1 small potato, chopped medium pieces
    1/2 green bell pepper, cut into 1 inch pieces
    1 small zucchini, halved and sliced
    1/4 cup green onion

Directions:

1) In medium pot, heat water, miso, and broth until boiling.  Add garlic, onion, tofu, potato, and bell pepper.  Cook on medium heat for 12 minutes.  Add zucchini and green onion and …

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Recipe submitted by ksw41, 09/09/09

Savory Sauce

Ingredients (use vegan versions):

    1 pound extra firm tofu
    1/3 cup grapeseed oil
    1/4 cup Bragg's Liquid Aminos (or soy sauce)
    3/4 cup water
    1/4 cup fresh basil (1 tablespoon dry basil), to taste
    1/2 pound pasta, cooked

Directions:

1) Crumble tofu into a bowl. Add all other ingredients and blend by hand. Alternately, you can put all ingredients in a blender and blend.  Taste and adjust basil, Braggs, or water to achieve proper taste or consistency.

2) Pour over pasta, preferably linguine, but whatever you like best.

Source of recipe: This recipe was handed down and rearranged.

Makes: 4 servings, Preparation time: …

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Recipe submitted by vicvicvictoria, 09/09/09

Almond Cocoa Coconut Toast

Ingredients (use vegan versions):

    2 tablespoons almond butter
    1 pinch cocoa powder
    2 pinches shredded coconut
    1 teaspoon agave
    1 dash cinnamon

Directions:

1) Stir all ingredients together in a cup.

2) Spread on a slice of your favorite bread.

This is a filling, sweet spread.  Great as a snack or for breakfast.

Source of recipe: I had cravings for all the ingredients and decided to combine them.  It worked!

Makes: 1 serving, Preparation time: 3 minutes

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Recipe submitted by syd, 09/09/09

Korean Tofu Stew

Ingredients (use vegan versions):

    3 cups water
    2 tablespoons red miso
    2 tablespoons brown miso
    3 tablespoons soy sauce
    1 teaspoon vegetable broth powder
    3 garlic cloves, crushed
    1/4 cup sliced onion
    1 pound tofu (medium firm or regular), cut to 1 inch cubes
    1 small potato, chopped medium pieces
    1/2 green bell pepper, cut into 1 inch pieces
    1 small zucchini, halved and sliced
    1/4 cup green onion

Directions:

1) In medium pot, heat water, miso, and broth until boiling.  Add garlic, onion, tofu, potato, and bell pepper.  Cook on medium heat for 12 minutes.  Add zucchini and green onion and …

Add to: Recipe Box | Grocery List | Meal Planner

Recipe submitted by ksw41, 09/09/09

Savory Sauce

Ingredients (use vegan versions):

    1 pound extra firm tofu
    1/3 cup grapeseed oil
    1/4 cup Bragg's Liquid Aminos (or soy sauce)
    3/4 cup water
    1/4 cup fresh basil (1 tablespoon dry basil), to taste
    1/2 pound pasta, cooked

Directions:

1) Crumble tofu into a bowl. Add all other ingredients and blend by hand. Alternately, you can put all ingredients in a blender and blend.  Taste and adjust basil, Braggs, or water to achieve proper taste or consistency.

2) Pour over pasta, preferably linguine, but whatever you like best.

Source of recipe: This recipe was handed down and rearranged.

Makes: 4 servings, Preparation time: …

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Recipe submitted by vicvicvictoria, 09/09/09

Almond Cocoa Coconut Toast

Ingredients (use vegan versions):

    2 tablespoons almond butter
    1 pinch cocoa powder
    2 pinches shredded coconut
    1 teaspoon agave
    1 dash cinnamon

Directions:

1) Stir all ingredients together in a cup.

2) Spread on a slice of your favorite bread.

This is a filling, sweet spread.  Great as a snack or for breakfast.

Source of recipe: I had cravings for all the ingredients and decided to combine them.  It worked!

Makes: 1 serving, Preparation time: 3 minutes

Add to: Recipe Box | | beckysueet, 02/10/09

"Chicken" Parmesan

Ingredients (use vegan versions):

    extra firm tofu
    vegan parmesan cheese
    pasta
    tomato sauce
    oil for frying
    Italian dressing

Directions:

Freeze tofu.

Thaw tofu and slice into 1/2 in. thick slices.

Marinate tofu 24 hours in Italian dressing.

Bread tofu in parmesan cheese.

Fry tofu to golden brown.

Serve over pasta and tomato sauce sprinkle w/ extra vegan parmesan cheese.

Makes: 2 servings, Preparation time: freezing

Add to: Recipe Box | | sulliclari, 02/10/09

Fresh Corn Salad with Lime

Ingredients (use vegan versions):

    2 tablespoons rice wine vinegar
    2 tablespoons chopped or dried cilantro
    1 tablespoon chopped or dried parsley
    1/4 teaspoon pepper
    2 cloves chopped garlic
    chives, chopped
    2 halves each red and green pepper, diced
    2 teaspoons lime juice or juice from 1 lime
    1 cup fresh green beans
    2 cups fresh corn
    1/4 cup vegan white wine

Directions:

Braise the Garlic, Green beans and Corn in white wine. Add Red and Green Pepper, careful not to loose color and keep the crunch.  Remove from heat.

Dressing:  Mix the Rice Wine Vinegar with the Cilantro, Parsley, Pepper a…

Add to: Recipe Box | | randomJL, 02/09/09

Almond Fruit Drink

Ingredients (use vegan versions):

    2 naval oranges
    1 slice pineapple
    1 peach peeled
    1 cup frozen berries of your choice (I like a mix of blueberries, raspberries, and strawberries)
    handful of carrots, optional (can’t taste em, just extra veggies)
    1/4 cup frozen almonds

Directions:

Throw in all ingredients into a blender.  Whir it up and serve. The drink is pretty thick. I like it that way, but if you want to thin it, just add some water. The recipe is so versatile, if you have no oranges, you can throw in just extra pineapple, or a grapefruit or banana, or an extra peach…really anything you have on hand! YUM

…

Add to: Recipe Box | | beckysueet, 02/10/09

"Chicken" Parmesan

Ingredients (use vegan versions):

    extra firm tofu
    vegan parmesan cheese
    pasta
    tomato sauce
    oil for frying
    Italian dressing

Directions:

Freeze tofu.

Thaw tofu and slice into 1/2 in. thick slices.

Marinate tofu 24 hours in Italian dressing.

Bread tofu in parmesan cheese.

Fry tofu to golden brown.

Serve over pasta and tomato sauce sprinkle w/ extra vegan parmesan cheese.

Makes: 2 servings, Preparation time: freezing