recipes

• Trim the ends off the green beans.
• In a large frying pan, bring 3 cups of water to a boil (you can add a pinch of salt to the water, if desired).
• Add the green beans and boil for 3 minutes.
• Remove from the heat, drain, and set aside.
• Reheat the pan and add the nondairy butter.
• Heat over high heat.
• When the butter has melted, add the mushrooms, onions, and garlic.
• Sauté until the mushrooms have reduced in size by half, about 7 minutes.
• Add the almonds and optional bacon bits.
• Cook for 2 more minutes.
• Add the green beans to the pan and toss to coat.
• Cook for 3 to 5 more minutes.
• Season with salt and pepper to taste.

• In a large saucepan, heat the coconut oil over medium heat.
• Add the garlic, cumin, coriander, ginger, curry powder, and salt.
• Cook for 2 minutes until fragrant.
• Stir in the carrots and cook for another 2 minutes.
• Add the fresh orange juice and bring to a boil.
• Cover partially and cook for 10 to 15 minutes, stirring occasionally, until the carrots are tender and the liquid has reduced.
• Serve warm as a flavorful side dish.

• Heat the olive oil in a medium-size saucepan over medium heat.
• Add the chopped onion and grated garlic, and cook until fragrant and tender, about 4 minutes.
• Stir in the cannellini beans, roasted peppers, green olives, tomato paste, oregano, water (or vegetable broth), salt, and pepper.
• Bring the mixture to a boil, then cover, reduce the heat, and simmer for 30 minutes, stirring occasionally.
• Taste and adjust seasoning if needed.
• Serve warm.

• In a large-size saucepan, cook the butter, garlic, sage, curry powder, and 1 teaspoon salt over medium heat for 1 minute.
• Stir in the shredded apples and chopped onion and cook for 2 minutes.
• Add the Brussels sprouts and cook until tender, about 4 minutes.
• Optional: Sprinkle a little extra sea salt and pepper or chili pepper on the plates before serving.
• Serve and enjoy!

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Toss together the squash, onion, garlic, and fennel in a shallow baking dish or baking sheet.
• Sprinkle with salt and pepper, then drizzle with olive oil.
• Bake for about 1 hour, or until fork-tender, tossing halfway through the cooking time.
• Serve warm and enjoy!

• In a shallow dish, mix together the soy milk, flour, paprika, dill, salt, and pepper.
• Heat 2 tablespoons of oil in a frying pan or cast-iron skillet over high heat.
• Dip each slice of bread into the batter, coating both sides.
• Pan-fry for 2 to 3 minutes per side until golden and crispy.
• Set aside.
• In the same pan, add a bit more oil and pan-fry the seitan strips, sauerkraut, and onion until heated through and slightly browned.
• Assemble the sandwiches by spreading the seitan mixture onto 4 slices of bread.
• Top with the remaining 4 slices of bread.
• Serve with your favorite sandwich spread, if desired.

Yield:

• 4 sandwiches

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Prepare a 9 × 13-inch (23 × 33-cm) baking dish.
• For the tofu: In a mixing bowl, crumble the tofu until it resembles ricotta cheese.
• Add the nutritional yeast, olive oil, parsley, salt, and pepper to the crumbled tofu.
• Mix well.
• Spread half of the tofu mixture evenly over the bottom of the baking dish, pressing it into place to form a base layer.
• Set aside the remaining tofu mixture.
• For the veggies: In a large mixing bowl, toss together the carrots, broccoli, peas, corn, water chestnuts, garlic, soy sauce, olive oil, salt, and pepper.
• Spread the veggie mixture evenly over the tofu base in the baking dish.
• Sprinkle the remaining tofu mixture on top of the vegetables, covering them evenly.
• Bake for 35 minutes, or until the top is slightly browned and the carrots are tender.

• Whisk together the lime juice, olive oil, ginger, and soy sauce in a bowl.
• Place the tofu steaks in a shallow dish or resealable plastic bag.
• Pour the marinade over the tofu and let marinate for at least 1 hour, or up to overnight.
• Remove the tofu from the marinade, reserving the leftover marinade for later use.
• If grilling, preheat the grill to medium-high heat.
• Place the tofu steaks on the grill and cook for 5 to 7 minutes before flipping.
• Cook the other side for an additional 5 to 7 minutes.
• If baking, preheat the oven to 450°F (230°C, or gas mark 8).
• Place the marinated tofu and reserved marinade in an oven-safe dish and bake uncovered for 10 to 12 minutes.
• Spoon any leftover marinade on top of the tofu before serving.

• In a small bowl, mix together the flour, salt, pepper, and oregano.
• Coat each tofu steak in the flour mixture.
• In a large frying pan or cast-iron skillet, melt the butter over medium heat.
• Add the tofu steaks to the pan and sauté until lightly browned, about 3 to 5 minutes on each side.
• Add the sliced mushrooms, Marsala wine, and cooking sherry to the pan.
• Cover and cook for 10 minutes, turning the tofu halfway through and checking occasionally to prevent it from sticking.
• Serve the tofu steaks with the sauce and mushrooms.

• Cook the udon noodles in lightly salted water according to the package instructions.
• Drain and set aside.
• While the noodles are boiling, cut the tofu into bite-size triangles and set aside.
• In a medium saucepan, add the coconut milk, lemon juice, scallion, chives, basil, dill, parsley, and curry powder.
• Bring the mixture to a boil, then reduce the heat to a simmer.
• Add the tofu to the saucepan and let it simmer uncovered for 10 minutes.
• Drain the udon noodles and add them to the saucepan with the tofu.
• Toss everything together to coat the noodles and tofu in the sauce.
• Season with salt and pepper to taste.
• Serve warm or cold, and enjoy!