Vegan Recipes

Thanks for visiting my vegan recipes page here on Dough, Dirt & Dye - there's lots of tasty treats here, but I won't be updating this space anymore.  All of my cooking and baking energy is now focused on my new vegan-cooking blog, An Unrefined Vegan.  I'd be pleased if you'd stop by for lots of delicious and healthy recipes!

Quinoa Salad with Pinto Beans, Bell Pepper and Cherry Tomatoes
Serves 3-4

3 tbsp. orange juice
2 tbsp. white wine vinegar
1 tsp. Dijon mustard
1 clove garlic, minced
squeeze of agave nectar
couple of dashes Chipotle Tabasco
1/4 tsp. cumin powder
ground black pepper to taste

2 cups cooked quinoa, cooled
1 (15 oz.) can pinto beans, rinsed and drained
5 scallions, chopped
1 cup cherry tomatoes, cut in half
1 yellow bell pepper, seeded and chopped
1/4 cup fresh cilantro, chopped
1/4 cup fresh parsley, chopped

In a medium-sized bowl, whisk dressing ingredients together.  Add remainder of ingredients to bowl and toss to combine.  Let sit at room temperature for an hour or so for flavors to blend.

(I created this recipe using ideas from several different salads.  Quinoa is one of my favorite ingredients these days and it's delicious in a salad.  What I love about this salad - other than the fact that it's quick and easy to prepare - is that the dressing has no oil.  The orange juice, garlic and cumin give all the flavor and moisture the salad needs.  Add in your favorite vegetables!)

Vinagrete (Brazilian Tomato Slaw)

1/2 cucumber, peeled, quartered and sliced
4 tomatoes, seeded and chopped
1/2 cup diced red onion
1/2 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
4-5 scallions, chopped
1 yellow bell pepper, seeded and diced
1/4 fresh lime juice
2 tbsp. cider vinegar
1 tsp. Dijon mustard
1/4 tsp. salt
Black pepper to taste

Whisk together the lime juice, vinegar, mustard, salt and pepper in a medium-sized bowl.  Add the remainder of the ingredients and toss well.  Let stand at room temperature for about 3 hours.  

(This is another recipe that I got from one of those Sunday newspaper inserts; it included a 1/4 cup of olive oil and since Kel and I are slowly eliminating all oils, I adjusted this by using a bit of Dijon mustard instead.  I promise you, you won't miss it.  This is a bright and fresh salsa which you could use like bruschetta or spoon into a vegan burrito.  I served it with crusty whole wheat focaccia that was topped with no-tahini hummus.  A nice, light lunch.)

Cowboy Cookies
Makes about 2 dozen
This one is mine.

So...are you ready for a big departure in cookie-baking?  No worries, the old standbys are in here: flour, oats, coconut, chocolate and nuts.  It's not the cookie itself that is different - it's the ingredients.  I just ditched the sugar and oil (except the little bit that comes in the coconut, chocolate chips and the pecans) for our true friends, stevia and applesauce.  Okay, yes, they won't taste EXACTLY like the kind loaded with butter or shortening, brown sugar and cane sugar and refined white flour - but they're darn close.  And you can eat four of them - like I just did - and not feel badly at all.  I'm just getting my oatmeal for the day.

2 cups quick-cooking oats
2 cups whole wheat pastry flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 cup applesauce (or 2/3 cup canola oil)
2-3 tsp. powdered stevia (or 2/3 cup sugar + 3/4 cup brown sugar)
2/3 cup almond or soy milk
1 tbsp. ground flaxseed
1 tsp. vanilla extract
1 cup shredded unsweetened coconut, toasted
1/2 cup vegan chocolate chips
1/2 cup toasted, chopped pecans

Preheat oven to 350F.  Line two baking sheets with parchment paper.  

(If using oil and sugars, mix the way you would for a standard cookie recipe - dry ingredients together and wet ingredients together.  Otherwise:)

In a medium-sized bowl, stir together oats, flour, baking soda, baking powder, salt, stevia, pecans, coconut and chocolate chips.  Set aside.

In a large bowl, beat together the applesauce, milk, flaxseed and vanilla extract.  Fold in the flour mixture until just moistened.

For each cookie, drop 1/4 cup of dough onto cookie sheets.  Flatten slighty with your hand or the moistened back of a measuring cup.  Dough will be slightly tacky, but not too sticky.  Bake for 14-17 minutes, rotating pans halfway through.  Let rest on cookie sheets for about 5 minutes before transferring to wire racks.

Help yourself.
 (Recipe is courtesy of Isa Chandra Moskowitz & Terry Hope Romero's fantastic cookie book: Vegan Cookies Invade Your Cookie Jar.)

Southwestern White Bean Pita Pockets
Serves 4

1 1/2 tbsp. lime juice, divided
4 tsp. extra virgin olive oil
1/2 tsp. ground cumin
1/4 tsp. salt, divided
1/4 tsp. ground black pepper
2 (15 oz.) cans white beans, rinsed, drained and divided
1/2 cup diced plum tomato
1/4 cup diced red bell pepper
1/4 cup diced, seeded, peeled cucumber
3 tbsp. diced red onion
1 tbsp. chopped fresh cilantro
1 small jalapeno pepper, seeded and minced (optional)

2 (6") pitas, cut in half (to make your own whole wheat pitas - easy! - scroll down)
A handful of arugula or other greens
4 lime wedges

Combine 1 tbsp. lime juice, 2 tsp. oil, cumin, 1/8 tsp. salt, red pepper, and 1 cup beans to food processor; process until smooth.

Place remaining 1 1/2 tsp. lime juice, remaining 2 tsp. olive oil, remaining 1/8 tsp. salt, remaining beans, tomato, bell pepper, cucumber, red onion, cilantro and jalapeno (if using) in a bowl.  Toss well to combine.

Spread about 3 1/2 tbsp. processed bean mixture inside each pita half.  Place some arugula/greens and about 3/4 cup tomato/bean mixture inside each pita half.  Serve with lime wedges. 

(I served these sandwiches with potato wedges roasted in the oven with a little bit of olive oil and black pepper - and added a dollop of vegan aioli for dipping purposes: Veganaise mixed with minced garlic, a dash of chipotle Tabasco and some lemon zest.  Your potatoes will thank you.  Fresh fruit makes for a nice finish to the meal.  Pita sandwich recipe courtesy of Cooking Light - minus the queso fresco, naturally.)

Black Bean, Mushroom & Quinoa-Stuffed Peppers
Serves 4

1 tbsp. olive oil
1 medium-sized onion, finely chopped
3 garlic cloves, minced
2 cups finely chopped mushrooms
1/2 tbsp. chile powder
1 tsp. cumin powder
1 tsp. salt
1 15 oz. can tomato sauce
1/4 cup water
1/2 cup quinoa
4 large red or green bell peppers
1 15 oz. can black beans, drained and rinsed
1 tsp. pure maple syrup
Fresh cilantro for garnish

In a medium-sized sauce pan, saute the onions in the olive oil for 3-5 minutes.  Add the garlic and mushrooms and saute another 5 minutes or until the mushrooms have released their moisture.  Stir in the chile powder, salt and cumin.  Add the quinoa and 1 cup of the tomato sauce (reserve remainder), add the water and lower the heat.  Cover and simmer for 20 minutes, stirring once. 

Meanwhile, preheat the oven to 350F and prepare the peppers.  Bring a large pot of water to boil.  Cut off the tops of the peppers, remove seeds and place the peppers in the boiling water.  Cook for 5 minutes, remove and drain.

Combine the beans and maple syrup with the quinoa mixture.  Stuff each pepper with filling and stand them upright in a baking dish lightly coated with cooking spray.  Pour the remaining tomato sauce over the peppers and bake for 15 minutes.  Remove from the oven, garnish with cilantro, and serve.  (I added some leftover brown rice to the stuffing mixture.)

(Recipe courtesy of Vegan with a Vengeance, but Isa Chandra Moskowitz.)

Toasted Barley, Green Bean and Shiitake Salad with Tofu
Serves 6

1 (12 oz.) package extra-firm tofu, drained, pressed and cut into 5 slices
1 tbsp. agave nectar
2 tbsp. low sodium soy sauce
1 tsp. grated fresh ginger
1 tsp. dark sesame oil
1 garlic clove, grated
Cooking spray

2 tbsp. dark sesame oil, divided
1 cup uncooked pearl barley
5 cups water
3/4 tsp. salt, divided
1 pound green beans, trimmed and cut into 2-inch pieces
10 oz. shiitake mushrooms, stems removed
1 1/2 cups thinly sliced green onions
1/4 cup rice vinegar
2 tbsp. low sodium soy sauce
2 tbsp. agave nectar
2 tsp. finely grated fresh ginger
1 garlic clove, minced

Cut tofu slices into 10 cubes, arrange in a single layer in a shallow dish.  Preheat oven to 375F.
Combine agave nectar and next four ingredients (through garlic) in a small bowl.  Pour mixture over tofu in dish and turn to coat.  Let stand for 25 minutes.  Arrange tofu in a single layer on a baking sheet coated with cooking spray.  Bake at 375F for 35 minutes, turning after 15 minutes.  Cool completely.

To prepare salad, heat 1 tsp. sesame oil in a heavy saucepan over medium-high heat.  Add barley to pan and cook for 3 minutes or until lightly toasted, stirring frequently.  Add 5 cups water and 1/2 tsp. salt; bring to a boil.  Reduce heat and simmer for 45 minutes or until barley is tender.  Drain and cool completely.  Place barley in a large bowl.

Cook green beans in boiling water for 4 minutes (or in microwave) until crisp-tender.  Drain and pat dry.  Add beans to barley.

Heat a grill pan over medium-high heat.  Brush tops of mushrooms with 2 tsp. oil.  Add mushrooms to pan, oiled side down.  Cook 5 minutes or until browned.  Sprinkle with remaining 1/4 tsp. salt.  Cool slightly.  Slice mushrooms thinly.  Add tofu, mushrooms and green onions to barley mixture.

Combine remaining 1 tbsp. oil, rice wine vinegar, 2 tbsp. soy sauce, agave nectar, ginger and garlic in a small bowl; stir with a whisk.  Drizzle over barley mixture and stir well to combine.  Serve at room temperature or chilled.  Serving size 1 1/2 cups.

(Recipe courtesy of Cooking Light magazine.)

Cinnamon-Orange Muffins
Makes 10-12

2 cups whole wheat pastry flour
1 tsp. powdered stevia (or ¾ cup sugar)
2 tsp. baking powder
½ tsp. salt
¼ cup unsweetened applesauce (or 1/3 cup canola oil)
½ cup orange juice
½ cup vegan buttermilk (½ cup soy milk+1 tsp. lemon juice)
1 tsp. vanilla extract
2 tbsp. flaxseed meal+6 tbsp. water (whisk together and let sit a few minutes)
Zest from one orange
½ cup Cinnamon Flav-r-bites*
½ cup toasted and chopped nuts

Preheat oven to 350F.  Lightly oil a 12-cup muffin tin (or use liners).

In a medium bowl, stir together flour, stevia (or sugar), baking powder and salt.  In a separate bowl, whisk together the applesauce (or canola oil), orange juice, orange zest, buttermilk, vanilla and flaxseed+water mixture.  Pour the wet ingredients into the dry and mix until blended.  Stir in the cinnamon bites and the chopped nuts.

Fill prepared muffin tins and bake for 20-25 minutes.  Cool in the pan for a few minutes and then transfer to a wire rack to cool completely.

*Find Cinnamon Flav-r-bites at King Arthur Flour.

(Original recipe came from, but I’ve modified it big time.)

Fudgy Cherry Brownies 
Makes 16

2/3 cup + 1/2 cup semisweet chocolate chips
10 oz. cherry preserves (preferably fruit juice-sweetened)
1/4 cup soy milk
1 tsp. powdered stevia (or 3/4 cup sugar)
1/2 cup canola oil
2 tsp. vanilla extract
1/2 cup all-purpose flour
1 cup whole wheat pastry flour
1/4 cup unsweetened cocoa powder
1/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup dried tart cherries

Preheat oven to 325F.  Grease a 9"x13" baking pan.  Melt the 2/3 cup chocolate chips in a double boiler or in the microwave.  Set aside while you prepare the batter.

In a large mixing bowl, combine the cherry preserves, soy milk, sugar (if using instead of stevia), canola oil and vanilla extract.  Mix thoroughly so that there are no lumps of preserves.

Sift in the flours, cocoa powder, stevia (if using instead of sugar), baking powder, baking soda and salt.  Stir until well-combined.  Mix in the melted chocolate.

Fold in the remaining chocolate chips and the dried cherries.  Spread the batter into the prepared baking pan.  Bake for 45 minutes.  Remove from the oven and allow to cool for at least 30 minutes.  Cut into 16 pieces.

(Recipe courtesy of Veganomicon, by Isa Chandra Moskowitz & Terry Hope Romero.  The original recipe calls for blueberry preserves and fresh blueberries - neither of which I had on hand, so I improvised.  I also happen to think that cherry and chocolate is a delicious combination.)

Whole Wheat Roasted Garlic and Herb Focaccia

1 large head garlic
1 ½ tbsp. olive oil (plus additional for coating garlic for roasting)
1 2/3 cup warm water
1 cup whole wheat flour
3 ½ cups bread flour
1 tbsp. salt
1 tsp. dried thyme (you can use fresh, too, if you have it.  You’ll need about 3 tbsp. finely chopped)
1 tsp. dried oregano
1 tbsp. agave nectar
1 packet instant yeast

Prepare garlic: cut off the top 1/3 or so of head of garlic so that the cloves are exposed.  Rub generously with olive oil and wrap in foil.  Roast at 425F until soft – this can take 45 minutes to an hour.  Remove from oven and allow to cool.  Put 1 ½ tbsp. olive oil in a large bowl and squeeze out the individual garlic cloves into the same bowl.  Mash slightly.

Into the same bowl, add the flours, agave nectar, yeast, salt, dried herbs and the warm water.  Stir for about 2 minutes.  Dough will be very sticky and wet.  Now transfer the dough into a large bowl that’s been coated with cooking spray.  Cover with plastic wrap and allow to rise until doubled – about 1 to 1 ½ hours.

Preheat oven to 450F.  Line a 9”x13” pan with parchment paper and coat bottom and sides with cooking spray.  Transfer the dough into the pan with wet (or oiled) fingers.  Push the dough until it reaches the sides of the pan – you may need to let the dough “rest” occasionally for a few minutes to get it to the edges.  Dimple the top of the dough with your fingers and if you like, brush with additional olive oil and sprinkle with fresh oregano leaves, caramelized onions or sliced kalamata olives.  Cover and let rise for another hour or until dough is about level with sides of the pan.

Bake for 20-25 minutes or until golden brown on top.  The bread should sound hollow when thumped.  Cool for 20 minutes on a wire rack before unmolding from pan and serving.

(The first time I made this, I wrote a note at the top of my copy of the recipe: "Yowza!  Best focaccia ever!  Fluffy and flavorful!"  All still true.  The original recipe was in an issue of Vegetarian Times.  And, yes, I modified it!)

Boston Creme Cake Pie
8 servings

Nearly guilt-free.
There are 3 steps to this recipe – 4 if you make the pie crust – none of them difficult, but it takes some planning.  I made the pie crust and spongecake one day, and then finished it all up on day two.  The recipe below is as printed; below I've noted my changes.

Step One: Vanilla Spongecake
Nonstick cooking spray
2/3 cup flour
1 tbsp. cornstarch
½ tsp. baking powder
1/8 tsp. salt
½ cup plain soy milk
½ tsp. fresh lemon juice
3 tbsp. sugar
2 tbsp. canola oil
1 tsp. vanilla

Preheat oven to 350F and generously coat a 9” pie pan with cooking spray.  In a medium bowl, sift together flour, cornstarch, baking powder and salt.

In a large measuring cup, whisk together soy milk, lemon juice, sugar, canola oil and vanilla until smooth.  Pour mixture into dry ingredients and stir until just combined.

Pour the batter into the pie pan and smooth top (shake it a few times) and bake for 14-16 minutes or until a toothpick inserted into the cake comes out clean.  Cool for about 10 minutes on a wire rack, then place a large dinner plate over pie and flip pie pan to release cake.  (I returned the cake to the wire rack to cool completely, then wrapped it in foil to be used the next day.)

Step Two: Vanilla Crème Filling
½ cup silken tofu, drained
Salt, generous pinch
1 tsp. vanilla
½ tsp. fresh lemon juice
1/8 tsp. almond extract
1 cup soy milk, divided
½ tsp. agar powder
½ cup sugar
1 tbsp. cornstarch
1 prepared pie crust (a cookie crust is recommended in the recipe)

In a blender, pulse together the tofu, salt, vanilla, lemon juice and almond extract until smooth.  In a small saucepan over medium-high heat, combine the ½ cup soy milk and agar powder, bring mixture to a boil and cook for 30 seconds.  Reduce heat to a simmer and cook, stirring occasionally, for 5 minutes.  Stir in sugar.

In a measuring cup, whisk together remaining soy milk and cornstarch.  Slowly pour into simmering soy milk mixture and stir constantly until thickened, 3-5 minutes.

Add the soy milk mixture to the tofu mixture in the blender and process until smooth.  Pour the warm filling into the prepared pie crust and chill in the refrigerator for 10 minutes.  When filling feels slightly firm, unwrap spongecake and carefully place it on top of the custard – curved bottom side facing up.

Step Three: Chocolate Ganache

1/3 cup soy milk
¾ cup semi-sweet vegan chocolate chips
1 tbsp. vegan margarine

In a small saucepan over medium heat, bring soy milk to a rapid simmer.  Turn off the heat and add chocolate chips and margarine.  Stir until chips are completely melted and mixture is very smooth.

Pour ganache onto center of spongecake and spread evenly over cake.  Chill pie for at least 3 hours or overnight.  To cut, slice with a thin, sharp knifed dipped in cold water.

My changes:
The recipe recommends using a store-bought cookie crumb crust.  I’ve never liked a crumb crust so I whipped up a regular pastry crust (using vegetable shortening + vegan margarine and using whole wheat pastry flour + all-purpose flour).  I then prebaked the crust and let it cool slightly before adding the custard.

In Step One, I used a pinch of powdered stevia in place of the 3 tbsp. sugar.  Instead of all-purpose flour, I used whole wheat pastry flour.

In Step Two, I used 1 tsp. powdered stevia in place of the ½ cup sugar.  As I am not a fan of almond extract, I used 2 tsp. of vanilla instead.  This gave the custard a nice, strong vanilla flavor.  Finally, I did not have agar powder, but did have agar flakes.  They worked just fine.

(This is courtesy of VegNews and Isa Chandra Moskowitz/Terry Hope Romero.  It's included in the October 2011 issue.  Check out Post Punk Kitchen  for other delicious vegan baked goods by Ms. Moskowitz and Ms. Romero.)

Soup and a sandwich.
Cauliflower Soup with Pesto and Orzo  
Serves 4

1 tbsp. + 2 tsp. olive oil
1 small onion, minced
3 cloves garlic, minced
1 small head cauliflower (about 1 pound), leaves removed, cut into florets
4 cups vegetable broth, divided
1/2 tsp. salt
Big pinch of dried thyme
Fresh black pepper
1 tbsp. arrowroot or cornstarch
1 cup loosely packed basil leaves (plus extra for garnish)
1 cup orzo
1 15-oz. can white beans, rinsed and drained
1 small bunch greens (Swiss chard, mustard, spinach), chopped into bite-sized pieces

Preheat oven to 425F.  In a large bowl, mix cauliflower with 1 tbsp. olive oil.  Spread cauliflower onto jelly roll pan and once the oven is to temperature, roast for approximately 25 minutes, or until the edges are nice and brown.  It need not be tender at this point.  Remove from oven and let sit while you start the soup.

Preheat a 4-quart pot over medium heat.  Saute onion and garlic in 2 tsp. olive oil for a few minutes.  Add roasted cauliflower, 3 cups broth (the remaining cup goes in later), salt, thyme and black pepper.  Cover pot and bring to a boil, stirring every now and then for about 10 minutes - or until the cauliflower is tender.

Meanwhile, cook the orzo according to package directions.  Drain and set aside.

Mix together the arrowroot (or cornstarch) with the remaining 1 cup of vegetable broth.  Lower the heat so that the soup is at a slow boil.  Mix in the arrowroot/vegetable broth mixture and cook uncovered for another 5 minutes, stirring often, until thickened.  Add the basil leaves and remove soup from the heat.  Using a blender or submersion blender, puree until smooth.  Adjust seasonings.

Return the soup to the stove over medium heat and add the orzo, beans and greens and cook until greens are tender and wilted, about 5 minutes.  Serve garnished with the extra basil.

I served this alongside a delicious sandwich of grilled tofu, roasted garlic+tomatoes, a thin slice of red onion and roasted eggplant schmeared with a luscious lemon-garlic aioli made with Veganaise on homemade herb-garlic focaccia. 

(Recipe - with some changes here and there - courtesy of The Post Punk Kitchen.)

Basic Seitan
Serves 4

4 cups vegetable broth
4 cups water
1/4-1/2 cup white wine (optional)
1/4 soy sauce

1 cup vital wheat gluten
3 tbsp. chickpea flour
1/2 cup cold vegetable broth (or water)
1/4 soy sauce
1 tbsp. freshly squeezed lemon juice
2 tsp. extra virgin olive oil
2 cloves garlic, pressed or grated
1 tbsp. minced or grated fresh ginger (optional)

Bring the broth ingredients to a boil in a 4-quart stockpot.  While you're waiting for the broth to boil, prepare the seitan.

Fresh seitan prior to cooking.
In a large bowl, mix together the gluten and chickpea flour.  Make a well in the center and add the 1/2 cup cold broth (or water), the soy sauce, the lemon juice, olive oil, garlic and ginger if using.  Mix with a wooden spoon until most of the moisture has been absorbed.  Using your hands, knead the dough for about 3 minutes, until it's elastic.  Divide it into 4 pieces with a knife, and knead each piece just to stretch them out a little bit.  Let the pieces rest until the broth is ready.

Once the broth has boiled, lower the heat to a simmer.  It should bubble moderately throughout the cooking - not a rolling boil.  Drop in the gluten pieces and partially cover the pot so that a little steam can escape.  Simmer for 45 minutes, then turn off the heat and let rest in the broth for 15 minutes.

You can either use the seitan immediately (I'm going to be using this batch in big bowls of Asian noodle soup, but there are tons of delicious ways to use seitan.) or store the finished seitan in the refrigerator in the broth until ready to use.  Seitan freezes very well.  Just wrap the individual pieces in plastic wrap, then place them all in a zip-top bag.  Let thaw completely before using.

(This recipe - with slight tweaks - comes courtesy of Appetite for Reduction, by Isa Chandra Moskowitz.)

Skillet Corn Bread
Makes 8 slices

2 cups plain soy milk
2 tsp. apple cider vinegar
2 cups cornmeal (fine grind)
1 cup all-purpose flour
1/4 cup sugar (I used a 1/2 tsp. powdered stevia)
2 tsp. baking powder
1/2 tsp. salt
1/3 cup canola oil

Combine the soy milk and apple cider vinegar in a measuring cup and set aside to curdle as you prepare everything else.  Preheat the oven to 350F.  Lightly grease the bottom and sides of a cast-iron skillet and place in the oven to warm while the oven preheats, then proceed to prepare the corn bread. 

In a large mixing bowl, whisk together the cornmeal, flour, sugar (or stevia), baking powder and salt.  Create a well in the center and add the soy milk mixture and canola oil.  Use a wooden spoon to mix together until just combined; some lumps are okay.  

Pour the batter into the prepared cast-iron skillet.  Bake for 30-35 minutes, until a toothpick inserted through the middle comes out clean.  Remove from oven and let cool a little before slicing and serving.

(Recipe comes from Veganomican, by Isa Chandra Moskowitz & Terry Hope Romero.)

Lemon Herb Tofu
Serves 4

1 cake firm tofu (16 oz.)
1/4 cup lemon juice
3 tbsp. soy sauce
2 tbsp. olive oil
2 tsp. dried herbs, such as rosemary, dill or oregano
1/4 tsp. black pepper
2 garlic cloves, minced

Preheat the oven to 400F.  Cut the block of tofu into 4 slices and then cut slices into cubes, triangles or strips.  Spread the tofu pieces in a single layer in a lightly oiled baking pan large enough to hold them.

Whisk together the lemon juice, soy sauce, oil, herbs, pepper and garlic, and pour over the tofu.  Bake uncovered, stirring every 10 or 15 minutes, until most of the marinade is absorbed, the oil is sizzling, and the tofu is firm and chewy - about 30-35 minutes.  Serve hot, at room temperature or chilled.

I served this tofu over a vegan Greek salad and then used the leftovers with roasted vegetables stuffed into a whole wheat pita - and a big dollop of homemade vegan aioli (a dash of Tabasco Chipotle Sauce in there never hurt anyone, either!).  Delicious!

(This recipe comes from Moosewood Restaurant Simple Suppers.)

Pasta with Green & Black Olives
Serves 4-6

1 pound penne or other pasta
1 1/2 cups assorted pitted olives
4 garlic cloves, minced
3 tbsp. extra virgin olive oil
1/4 tsp. crushed red pepper flakes
1/2 cup fresh parsley, chopped
a couple handfuls of fresh spinach and/or arugula
zest of one lemon

Bring a large covered pot of water to a boil.  Add the pasta and cook until al dente.

Meanwhile, mince the olives in a food processor - but only for a few seconds.  You want them chunky, but not to the point that you have tapenade.

In a heavy skillet on low heat, cook the garlic in the oil until golden.  Add the parsley, red pepper flakes and chopped olives.  Cook, stirring constantly, just until parsley is wilted and the olives are heated through.  Add the spinach and/or arugula and cover the pan.  Remove from heat.

When the pasta is done, reserve a cup of the cooking liquid, then drain the pasta and place it in a serving bowl.  Add the olive mixture, using some of the pasta water to get the last bits of olive out of the pan.  Add the lemon zest and toss.  If the pasta needs more moisture, add more of the cooking water.

(Adapted from a recipe in Moosewood Restaurant Simple Suppers.)

Toasted Barley Salad with Roasted Red Peppers

Serves 4 

1 cup pearl barley
3 cups low-sodium vegetable broth
1/2 cup water, plus additional if necessary
salt and ground pepper to taste
1 7.25 oz. jar roasted red bell peppers, drained and chopped
3 large plum tomatoes, chopped
1/2 cup fresh basil or parsley, chopped
4 scallions, sliced
1/4 cup kalamata olives, chopped
1 clove garlic, minced
3 tbsp. extra-virgin olive oil
1 1/2 tbsp. fresh lemon juice

In a medium deep-sided skillet with a lid, cook barley over medium heat until lightly browned, stirring and shaking pan occasionally, about 5 minutes.  Add broth, water, salt and pepper; bring to a boil over high heat.  Reduce heat to between low and medium-low, cover and simmer until barley is tender and liquids are absorbed, about 45 minutes, stirring occasionally and adding more water if necessary to prevent barley from drying out.  (If barley is tender but liquid remains, cook, uncovered, over medium heat, stirring often, until liquid has evaporated.)  Uncover and let cool to just warm.

Place barley, bell peppers, tomatoes, parsley/basil, scallions, garlic, olives, olive oil, lemon juice and salt and pepper in a large bowl.  Toss well to combine.  Serve at room temperature over greens.

(From Vegan Italiano by Donna Klein.)

 Roasted Potato Salad
~4 servings

2 lbs. (about 5 cups) red-skinned potatoes, cut into small cubes
2 tsp. olive oil
1/4 tsp. salt
pinch of ground black pepper
1 14-oz. can of artichoke hearts, drained, rinsed and chopped
1/2 cup oil-packed sun-dried tomatoes, chopped
1/4 kalamata olives, chopped
2 tbsp. fresh basil, chopped
1 clove garlic, finely chopped
3-4 tsp. olive oil
1 tsp. balsamic vinegar
1 tsp. white wine vinegar

Preheat oven to 400F.  Toss potatoes with the 2 tsp. olive oil, salt and ground black pepper, and place on a baking sheet lined with parchment paper or lightly oiled.  Bake for 35-45 minutes, until the potatoes are tender and golden in spots.  Remove from oven and let cool slightly.  

In a large bowl, toss the warm potatoes with the remaining ingredients.  Season with salt and pepper and more olive oil if desired.  Best served warm or at room temperature.

(The original recipe is from The Everyday Vegan, by Dreena Burton.)

Whole Wheat Thin-crust Pizza Dough

1 tsp. agave nectar
1 1/2 tsp. active dry yeast
1/2 cup warm water
~ 2 tsp. extra virgin olive oil
3/4 cup whole wheat flour
1/2 cup all-purpose unbleached flour
1/4 tsp. salt
1 tsp. dried thyme (optional)

Dissolve agave nectar and yeast in 1/2 cup warm water in a large bowl; let stand 5 minutes.  Add flour, salt, thyme (if using) and olive oil to the yeast mixture and stir until a soft dough forms.  Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes.  Add flour as you knead, but just enough to keep the dough from sticking to your hands.  Place dough in a large bowl coated with cooking spray.  Cover and chill for one hour.  It will rise slightly in the refrigerator - but this chilling plus the single rise is what makes for a thin crust - and a quick crust.

I bake my pizza on either a baking stone or on one of those venilated pizza pans and I crank the oven to 500F (if using a baking stone, heat the stone along with the oven).  When ready, remove the dough from the refrigerator and roll out on a floured surface to a 13" circle.  Brush the dough with olive oil and either place the dough circle on a pizza pan or slide onto the pizza stone (you can use a paddle or - place a sheet of parchment paper on a cookie sheet that's been turned over, put the dough on that and then you can slide the dough off of this onto the pizza stone, parchment and all.  Leaving the parchment under the dough will not affect the way it bakes.)  Bake for about 5 minutes, then remove from the oven and top with whatever you've got; slide pizza back into oven and cook for an additional 5 or so minutes.

(This recipe is from Cooking Light circa 2007 which I of course, modified slightly.)

Roasted Tomatoes with White Beans
 ~ about 6 servings

1 15.8 oz. can of Great Northern or cannellini beans (do not rinse or drain)
3/4 cup extra-virgin olive oil, divided + 1 tbsp. evoo
12 cloves garlic, peeled and lightly crushed
3/4 cup tomato puree
1 cup cherry tomatoes, halved
1 cup fresh tomatoes, chopped (big chunks)
1 tsp. dried thyme (or 1 tbsp. fresh)
1 tbsp. fresh parsley, chopped
1/4 tsp. crushed red pepper flakes
salt & pepper to taste
8 cups hot, cooked pasta

Heat 1/4 olive oil in a large casserole pan over medium heat.  Add the garlic cloves and allow to caramelize.  Stir in tomato puree and simmer for about 10 minutes, then add the beans with their liquid.  Stir in the cherry tomatoes, fresh tomatoes, thyme, parsley, red pepper flakes and 1/2 cup olive oil.  Season with salt and pepper.  Bake, uncovered, for about 30-40 minutes.
Remove from the oven and let rest for 15-20 minutes.  Stir in 1 tbsp. of olive oil and serve over hot pasta.

The original recipe is from Michael Chiarello and you can find it on the Food Network website.  As usual, I modified it to suit me.

Curried Cashew Creme
Makes 1 cup

3/4 cup unsalted cashews
1 1/2 tbsp. curry powder
1/2 tsp. salt

1/2 cup non-dairy, milk, warmed

In a blender or food processor, process cashews to a fine powder.  Add curry powder, salt and non-dairy milk; blend until smooth.

This recipe comes from an issue of VegNews and they suggested adding a big tablespoonful to top their Roasted Cauliflower Soup (delicious) - and that's how I served it.  However, I think this creme would be terrific poured over roasted veggies and brown basmati rice.

Whole Wheat Pita Bread
Makes 8

1 (1/4-ounce) package active dry yeast (2 1/2 teaspoons)
1 teaspoon agave nectar
1 1/4 cups warm water (105–115°F)
2 cups bread flour or high-gluten flour, plus additional for kneading
1 cup whole-wheat flour
1/4 cup extra-virgin olive oil
1 teaspoon salt

Stir together yeast, agave nectar, and 1/2 cup warm water in a large bowl, then let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)

While yeast mixture stands, stir together flours in another bowl. Whisk 1/2 cup flour mixture into yeast mixture until smooth, then cover with plastic wrap and let stand in a draft-free place at warm room temperature until doubled in bulk and bubbly, about 45 minutes. Stir in oil, salt, remaining 3/4 cup warm water, and remaining 2 1/2 cups flour mixture until a dough forms.

Turn out dough onto a floured surface and knead, working in just enough additional flour to keep dough from sticking, until dough is smooth and elastic, 8 to 10 minutes. Form dough into a ball and put in an oiled large bowl, turning to coat. Cover bowl with plastic wrap and let dough rise in draft-free place at warm room temperature until doubled in bulk, about 1 hour.

Line two baking sheets with parchment paper.  Punch down dough and cut into 8 pieces. Form each piece into a ball. Flatten 1 ball, then roll out into a 6 1/2- to 7-inch round on floured surface with a floured rolling pin. Transfer round to 1 of 2 baking sheets.  Make 7 more rounds in same manner, arranging them on baking sheets. Loosely cover pitas with 2 clean kitchen towels (not terry cloth) and let stand at room temperature 30 minutes.

Last rise.
 Set oven rack in lower third of oven and remove other racks. Preheat oven to 500°F.
Transfer 4 pitas, 1 at a time, directly onto oven rack. Bake until just puffed and pale golden, about 2 minutes. Turn over with tongs and bake 1 minute more. Cool pitas on a cooling rack 2 minutes, then stack and wrap loosely in a kitchen towel to keep pitas warm. Bake remaining 4 pitas in same manner. Serve warm. 
Final product.
(This recipe above is courtesy of

Vegan Chocolate Chip Cookies
Makes ~18

3 tbsp. egg replacer* (equivalent of 3 eggs)**
9 tbsp. water
1/2 cup non-hydrogenated, nondairy butter, softened (I used Crisco shortening)
1 large, ripe banana, mashed
3/4 maple (or regular white) sugar
1 tsp. powdered stevia (or 3/4 cup brown sugar)
2 tsps. vanilla extract
1 1/4 cups whole wheat pastry flour
1 cup all-purpose flour
1 tsp. baking soda
1 tsp. salt
1-2 cups nondairy semisweet chocolate chips
1/2-1 cup chopped nuts

Preheat oven to 357F. Line two cookie sheets with parchment paper.

In a small bowl or cup, whisk the 9 tbsp. water and the 3 tbsp. egg replacer together until thick and creamy. In a large bowl, cream the shortening, banana, maple sugar (or white and brown sugars) and vanilla. Add the egg replacer or flax/water mixture and thoroughly combine. In a separate bowl, combine the flour, stevia powder, baking soda and salt. Gradually beat the flour mixture into the wet mixture until it begins to form a dough. When it is thoroughly combined, stir in the chips and nuts.

Drop by the tablespoonful onto cookie sheets and bake for 8-12 minutes or until golden brown.

*I use Bob Red Mill’s Egg Replacer. 1 tbsp. egg replacer + 3 tbsp. water=1 egg

** if you don’t have egg replacer you can use 3 tbsp. flaxseed meal + 9 tbsp. water; stir and let sit for a few minutes. Same formula applies to flaxmeal: 1 tbsp. flaxmeal + 3 tbsp. water=1 egg.
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