recipes

In a large stockpot, combine diced tomatoes with their juice, tomato sauce, tomato paste, basil, sugar, and molasses.

Bring to a simmer over medium-low heat.

In a skillet, heat olive oil over medium heat.

Add garlic and onion and sauté until garlic is fragrant and onions are translucent, about 10 minutes.

Add the sautéed garlic and onion to the stockpot.

Stir to combine.

Cover and simmer for 20 minutes.

Uncover the pot and continue to simmer for another 10 minutes, stirring occasionally.

Stir in the TVP granules, cover the pot, and let sit for 10 minutes to allow the TVP to hydrate.

Serve hot over pasta, in lasagna, or as a base for your favorite Italian-inspired dishes.

Place the cauliflower in a large saucepan and cover with water.

Bring to a boil and cook until tender, about 10 minutes.

Drain well.

Combine the cooked cauliflower, nondairy milk, curry paste, turmeric, tamari, peanut butter, raisins, garlic, and salt in a blender or use an immersion blender.

Purée the mixture until smooth.

Serve hot, either as a side dish or stirred into your favorite soup or grain bowl.

In a small bowl, combine chili powder, paprika, garlic powder, cumin, chipotle powder, and espresso powder.

Set aside.

Heat the oil in a medium-size saucepan over medium-high heat.

Add the flour, stirring until smooth, bubbly, and just beginning to brown.

Stir in the spice mixture, ensuring it combines evenly with the roux.

Add the tomato sauce and vegetable broth, stirring to combine.

Bring the mixture to a simmer.

Cover and simmer for 15 minutes.

Remove from heat and let cool slightly before serving.

Place all the ingredients in a food processor and blend until smooth.

Transfer to a saucepan and cook over medium heat for a few minutes until just heated through.

Heat the peanut oil in a medium saucepan over medium heat.

Add the shallot and garlic, and sauté until tender and fragrant, about 2 minutes.

Lower the heat and stir in the ginger, curry powder, cumin, and dried cilantro.

Cook for 1 minute, stirring, until fragrant.

In a small bowl, combine the arrowroot powder with 2 ounces (60 ml) of the coconut milk and mix until dissolved.

Add the arrowroot mixture to the saucepan, followed by the remaining coconut milk, peanut butter, tamari, agave nectar, and broth.

Whisk the mixture and bring it to a boil.

Lower the heat to medium and cook for about 10 minutes, whisking occasionally, until thickened and slightly reduced.

Remove from heat and serve warm.

In a medium-sized saucepan, combine all ingredients.

Cook over medium-high heat, stirring frequently, until the mixture just starts to bubble.

Lower the heat to a simmer, cover the saucepan, and cook for 10 minutes, stirring occasionally.

Serve warm over pasta, rice, potatoes, or steamed veggies.

Heat the olive oil in a medium-sized saucepan over medium-high heat.

Add the chopped red onion and grated garlic, and cook for about 3 minutes, or until fragrant and tender.

Stir in the tomato sauce, pumpkin purée, dried basil, liquid smoke, sea salt, ground black pepper, and chili powder.

Lower the heat to a simmer, cover the saucepan, and cook for 10 minutes, stirring occasionally.

Serve warm with your favorite pasta or as a versatile sauce for other dishes.

Add the grated zucchini, potatoes, carrots, peas, flour, yogurt, ¼ cup (60 ml) oil, milk, paprika, cayenne, salt, and pepper to a mixing bowl.

Mix until well incorporated to form a thick, wet batter.

Heat oil in a frying pan to about ¼ inch (6 mm) depth over high heat.

Spoon the batter into the pan to form 6 fritters.

Fry the fritters for 5 to 7 minutes on one side, until the edges turn brown.

Flip and cook for an additional 5 to 7 minutes until golden and crispy.

Remove from the pan and drain on paper towels.

Serve warm.

In a frying pan or cast-iron skillet, melt the nondairy butter over high heat.

Add the diced onion and minced garlic.

Sauté for 3 to 5 minutes, until browned and fragrant.

Stir in the ground cumin, smoked paprika, and dried oregano.

Cook for an additional 1 minute.

Add the canned beans, including their liquid, and reduce the heat to medium-low.

Simmer, uncovered, for 15 minutes, stirring occasionally.

Remove from the heat and mash the beans to your desired consistency using a hand potato masher or fork.

Serve warm as a side dish or use as a filling for tacos, burritos, or quesadillas.

In a saucepan, melt the nondairy butter over medium heat.

Add the diced onion and minced garlic.

Cook for 10 minutes, or until fragrant and translucent.

Stir in the tomato sauce, brown sugar, grape jelly, liquid smoke, and stone-ground mustard.

Mix well.

Add the pinto beans, black beans, and red beans.

Stir to combine.

Bring the mixture to a boil, then reduce to a simmer.

Cover and cook for 15 minutes.

Uncover the saucepan, reduce the heat to low, and cook for an additional 10 minutes, or until the sauce thickens to your liking.

Season with salt and pepper to taste before serving.