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Recipe submitted by Kaytala, 11/15/10

Easy spicy chili

Ingredients (use vegan versions):

    1 medium yellow or red onion, diced
    1 medium (or 4 mini) bell peppers, diced
    1 (12 ounce) package vegan ground crumbles
    2 cans (14.5 ounces each) diced tomatoes with green chilies and onion
    1 can (14.5 ounces) diced tomatoes with basil, oregano and garlic (or plain diced)
    1 can (6 ounces) tomato paste
    1 can (14.5 ounces) kidney beans
    1 can (14.5 ounces) black beans
    1 can (14.5 ounces) pinto beans
    2 (1.25 ounces each) packages chili mix (I like  McCormick medium spicy chili mix)
    1/4 teaspoon salt, to taste
    1/2 teaspoon pepper, to taste
    1/4 teaspoon chili powder
    1…

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Recipe submitted by sketch-freeveganeating, 11/15/10

Smoked Salmon and Cream Cheese Sproutwheels

Ingredients (use vegan versions):

    Vegelox:
    1 cup carrot juice pulp
    1/4 cup red onion, finely chopped
    1/4 cup parsley, finely chopped
    2 tablespoons olive oil
    1 tablespoon lemon juice
    1/2 teaspoon salt
    3-4 dashes liquid smoke
    2 tablespoons dulse flakes

    Cream Cheese:
    3/4 cup soaked cashews
    1 tablespoon lemon juice
    1 tablespoon water
    1 tablespoon olive oil
    salt, to taste

    Rolls:   
    2 sprouted grain tortillas
    sprouts (any kind you like; I use alfalfa)

Directions:

1. For vegelox and cream cheese, combine all ingredients (…

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Recipe submitted by Kaytala, 11/15/10

Spicy Vegetarian Lasagna

Ingredients (use vegan versions):

    extra virgin olive oil, as needed
    1 cup onion, diced (I prefer red, but use what you like)
    1 red chili pepper, finely diced or pureed
    1 red bell pepper, diced, no seeds
    1 cup mushrooms, diced
    1 cup zucchini, diced
    1-3 cloves garlic, finely chopped
    1 (12 ounce) package vegan grounds, optional
    1 (14 1/2 ounce) can diced tomatoes with green chilies and onion
    1 tablespoon crushed red pepper
    pepper, to taste
    1 (20 ounce) jar spaghetti sauce, 1/4 cup reserved
    1 (8 ounce) package lasagna noodles (I use Ronzoni no-boil noodles)
    1 (12-15 ounce) container vegan ri…

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Recipe submitted by Kaytala, 11/15/10

Easy spicy chili

Ingredients (use vegan versions):

    1 medium yellow or red onion, diced
    1 medium (or 4 mini) bell peppers, diced
    1 (12 ounce) package vegan ground crumbles
    2 cans (14.5 ounces each) diced tomatoes with green chilies and onion
    1 can (14.5 ounces) diced tomatoes with basil, oregano and garlic (or plain diced)
    1 can (6 ounces) tomato paste
    1 can (14.5 ounces) kidney beans
    1 can (14.5 ounces) black beans
    1 can (14.5 ounces) pinto beans
    2 (1.25 ounces each) packages chili mix (I like  McCormick medium spicy chili mix)
    1/4 teaspoon salt, to taste
    1/2 teaspoon pepper, to taste
    1/4 teaspoon chili powder
    1…

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Recipe submitted by sketch-freeveganeating, 11/15/10

Smoked Salmon and Cream Cheese Sproutwheels

Ingredients (use vegan versions):

    Vegelox:
    1 cup carrot juice pulp
    1/4 cup red onion, finely chopped
    1/4 cup parsley, finely chopped
    2 tablespoons olive oil
    1 tablespoon lemon juice
    1/2 teaspoon salt
    3-4 dashes liquid smoke
    2 tablespoons dulse flakes

    Cream Cheese:
    3/4 cup soaked cashews
    1 tablespoon lemon juice
    1 tablespoon water
    1 tablespoon olive oil
    salt, to taste

    Rolls:   
    2 sprouted grain tortillas
    sprouts (any kind you like; I use alfalfa)

Directions:

1. For vegelox and cream cheese, combine all ingredients (…

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Recipe submitted by Kaytala, 11/15/10

Spicy Vegetarian Lasagna

Ingredients (use vegan versions):

    extra virgin olive oil, as needed
    1 cup onion, diced (I prefer red, but use what you like)
    1 red chili pepper, finely diced or pureed
    1 red bell pepper, diced, no seeds
    1 cup mushrooms, diced
    1 cup zucchini, diced
    1-3 cloves garlic, finely chopped
    1 (12 ounce) package vegan grounds, optional
    1 (14 1/2 ounce) can diced tomatoes with green chilies and onion
    1 tablespoon crushed red pepper
    pepper, to taste
    1 (20 ounce) jar spaghetti sauce, 1/4 cup reserved
    1 (8 ounce) package lasagna noodles (I use Ronzoni no-boil noodles)
    1 (12-15 ounce) container vegan ri…

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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 …