recipes

Make the filling:

• Heat olive oil in a skillet over medium heat.
• Add chopped mushrooms, onion, and garlic.
• Sauté until fragrant and the mushrooms shrink by half.
• In a food processor, pulse walnuts, cashew powder, cardamom, cinnamon, paprika, and garam masala a few times until the mixture is well-chopped yet slightly chunky.
• Stir in pine nuts, and season with salt and pepper to taste.
• Set aside to cool.

Prepare the phyllo dough:

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Prepare a baking sheet by lining it with parchment paper or spraying with nonstick cooking spray.
• Lay a dish towel flat, then open your thawed phyllo dough.
• Cover with another damp dish towel to keep the dough moist.

Assemble the samosas:

• Take one sheet of phyllo dough, brush it liberally with olive oil.
• Place another sheet on top and brush with oil.
• Cut the stack into three long strips.
• Scoop 2 to 3 tablespoons of the filling onto the short end of each strip.
• Fold the strip from the left corner to the right edge to form a triangle.
• Then fold the triangle up, then over, then up again, until you reach the end of the strip.
• Brush the entire triangle with olive oil, and place it on the prepared baking sheet.
• Repeat for the remaining strips.

Bake the samosas:

• Bake for 16 to 20 minutes, or until the phyllo is golden brown and flaky.

Serve:

• Serve warm as a delicious appetizer or snack.
• Pair with a fresh salad or a tangy dipping sauce of your choice.
• Yield: 8 to 10 triangles

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Carefully remove the stems from the mushrooms and set them aside.
• To make the marinade, combine balsamic vinegar and olive oil in a shallow baking dish.
• Place the mushrooms in the dish, hole side up, and set aside to marinate.
• For the filling, chop the reserved mushroom stems.
• Heat olive oil in a pan and sauté the mushroom stems, onion, and garlic for about 7 to 10 minutes, until fragrant.
• In a small pot, bring water to a boil.
• Stir in the couscous, reduce the heat to a simmer, and cook until all the water is absorbed.
• Add the sautéed vegetable mixture, curry powder, parsley, garam masala, salt, and pepper to the couscous.
• Mix well.
• Stuff each mushroom cap with a heaping scoop of couscous mixture.
• Bake the stuffed mushrooms in the preheated oven for 15 minutes, uncovered.
• Serve warm, and enjoy!
• If you have leftover couscous, it makes a great side dish.

• To make the marinade, whisk together the soy sauce, rice vinegar, water, and ground ginger in a shallow dish or resealable plastic bag.
• Slice the tofu lengthwise into 6 pieces, and then cut each piece in half lengthwise.
• Place the tofu pieces into the marinade and let them marinate for 30 minutes (do not marinate longer as it may get too salty).
• Carefully thread each tofu piece onto the soaked skewers.
• Preheat your grill or grill pan.
• Grill the tofu on each side for about 1 to 2 minutes, flipping it four times to achieve grill marks on all sides.
• To make the dipping sauce, place peanut butter, peanut oil, chopped scallions, soy sauce, and red pepper flakes in a blender.
• Purée until smooth.
• Serve the grilled tofu skewers with the Thai peanut dipping sauce.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• In a small bowl, mix together the cream cheese, parsley, sage, rosemary, and thyme.
• Take one wonton wrapper at a time, brush with olive oil, and place about 1 tablespoon (16 g) of the cream cheese mixture in the center.
• Fold the wrapper by bringing each corner into the center and pinching to seal, twisting the edges closed.
• Place the sealed wontons on a baking sheet.
• Bake for 10 to 12 minutes, or until golden and crispy.
• Let the wontons cool for a minute or two before serving to avoid burning your mouth on the hot filling.

• Mix the yeast, sugar, and warm water together in a bowl.
• Let stand for 10 minutes to activate.
• In a separate mixing bowl, combine the flour and salt.
• Add the olive oil, garlic, and parsley to the activated yeast mixture, and stir.
• Pour the wet ingredients into the dry ingredients, and knead until a smooth dough ball forms.
• Lightly oil the dough, cover loosely with plastic wrap, and let rise for 1 hour, or until doubled in size.
• Punch down the dough, and divide it into 16 equal pieces.
• Heat a dry, nonstick frying pan or skillet over high heat.
• Roll out each piece of dough to about ¼ inch (3 mm) thick, and shape into a round.
• Place the dough rounds in the hot skillet, cooking for 2 to 3 minutes on each side until golden brown and cooked through.
• Serve warm.

• Preheat the oven to 375°F (190°C, or gas mark 5).
• Line a baking sheet with parchment paper or a silicone baking mat (such as Silpat).
• In a large bowl, combine the peanut butter, canola oil, yeast extract spread, soy milk, and ground cumin.
• Mix until emulsified.
• Sift the flour and baking powder into the wet ingredients and mix with a fork until just combined.
• If the dough is too stiff, knead quickly to incorporate.
• Shape the dough into a ball and roll it out to approximately ¼ inch (6 mm) thick.
• Use a 3-inch (7 cm) round cookie cutter to cut out the cookies.
• Continue cutting and rerolling the dough until it is all used.
• Place the cookies on the prepared baking sheet and bake for 12 to 14 minutes, or until golden brown on the bottom.
• Let the cookies cool on a wire rack.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Line two baking sheets with parchment paper or silicone baking mats (such as Silpat).
• In a food processor, grind the oats into a fine flour.
• Add the nutritional yeast, salt, and baking powder.
• Pulse several times to combine.
• Add the relish, olive oil, and grated garlic, and pulse until the dough starts to come together.
• Roll out the dough between two pieces of parchment paper or Silpats to a little less than ¼ inch (6 mm) thick.
• Use a round cookie cutter (1 to 2 inches or 2.
• 5 to 5 cm in diameter) to cut out the crackers.
• Continue cutting and rerolling the dough until it is used up.
• Bake for 14 to 16 minutes, or until the crackers are light golden brown on the bottom.
• Allow the crackers to cool on the parchment paper or Silpat.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Line a baking sheet with parchment paper or a silicone baking mat (such as Silpat).
• In a small bowl, combine the nutritional yeast, Italian seasoning, miso, olive oil, and grated garlic.
• Set aside.
• In a large bowl, whisk together the flour, oats, raw sugar, and baking powder.
• Cut in the nondairy butter and vegetable shortening until the mixture is crumbly.
• Add the nutritional yeast mixture and mix well.
• Gradually add the nondairy milk, a little at a time, until a dough forms.
• Divide the dough into 12 walnut-sized portions.
• Press each portion flat to your desired cookie thickness, as the cookies will not spread while baking.
• Bake for 12 to 15 minutes or until golden brown at the edges.
• Let cool for a couple of minutes on the baking sheet before transferring to a wire rack.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Line two baking sheets with parchment paper or silicone mats.
• In a mixing bowl, cream together tamari, oils, and peanut butter using an electric mixer.
• In a medium-size bowl, whisk together the flours, cornstarch, nutritional yeast, baking soda, and salt.
• Gradually add the dry ingredients to the wet ingredients.
• Add the nondairy milk little by little until a dough forms.
• Roll out the dough between two pieces of parchment or silicone mats to about 1/8 inch (3 mm) thick.
• Cut shapes with a 1–2 inch cookie cutter and place them on the prepared baking sheets.
• Repeat until all the dough is used up.
• Bake for 12 minutes, until the crackers are light brown on the bottom.
• Let cool on the baking sheets.

• In a bowl, combine the flour, nutritional yeast, pepper, and salt.
• Cut the nondairy butter into the flour mixture and blend using a mixer, fork, or your fingers until the mixture resembles coarse meal.
• Add the water, 1 tablespoon at a time, mixing until a dough forms.
• Roll the dough out between two sheets of parchment paper or Silpat to about ¼ inch (6 mm) thickness.
• Use small cookie cutters (1 to 2 inches/2.
• 5 to 5 cm) to cut out shapes, and place them on a lined baking sheet.
• Bake at 350°F (180°C, or gas mark 4) for 15 to 18 minutes, until the crackers are golden brown on the bottom.
• Cool on a rack before serving or storing.