recipes

• In a medium-size saucepan, heat the olive oil over medium heat and cook the onion and garlic until fragrant and tender, about 4 minutes.
• Add the cannellini beans, roasted red bell peppers, olives, tomato paste, oregano, water or vegetable broth, salt, and pepper.
• Bring to a boil, cover, then lower the heat and simmer for 30 minutes, stirring occasionally.
• Serve hot as a main dish, or pair with steamed rice and roasted vegetables for a complete meal.

• 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 apples and red onion, and cook for 2 minutes.
• Add the Brussels sprouts and cook for another 4 minutes, or until tender.
• Sprinkle a little extra sea salt and pepper or chili pepper on the plates upon serving, if desired.
• Serve immediately as a flavorful side dish.

• 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 on a 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 hot as a side dish.

• In a shallow dish, mix together the milk, flour, paprika, dill, salt, and pepper.
• Heat about 2 tablespoons (30 ml) oil in a frying pan or cast-iron skillet over high heat.
• Dip each slice of bread into the batter and panfry for 2 to 3 minutes per side, or until golden and crispy.
• Repeat with the remaining slices of bread, adding oil as needed.
• Once all bread slices are cooked, add a bit more oil to the pan and panfry the seitan strips with the sauerkraut and onion for 3–4 minutes, stirring occasionally.
• To assemble: Place equal amounts of the seitan mixture on 4 slices of the fried bread.
• Top each with the remaining 4 slices of bread to form sandwiches.
• Serve with your favorite sandwich spread, if desired.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Grease a 9 × 13-inch (23 × 33-cm) baking dish and set aside.

For the tofu:

• In a mixing bowl, crumble the tofu until it resembles ricotta cheese.
• Add nutritional yeast, olive oil, parsley, salt, and pepper.
• Mix well.
• Spread half of the tofu mixture evenly on the bottom of the prepared baking dish, pressing it down to form a crust.
• Set the other half aside.

For the veggies:

• In a large mixing bowl, toss together the sliced carrots, broccoli florets, green peas, corn, water chestnuts, garlic, soy sauce, olive oil, salt, and pepper.
• Spread the veggie mixture evenly over the tofu base.
• Top with the remaining tofu mixture, sprinkling it evenly on top of the veggies.
• Bake for 35 minutes, or until the top is golden brown and the carrots are tender.
• Serve hot and enjoy!

• Whisk together lime juice, olive oil, grated ginger, and soy sauce in a bowl.
• Place tofu steaks in a shallow dish or resealable plastic bag.
• Pour marinade over the tofu and let marinate for at least 1 hour, or up to overnight in the fridge.
• After marinating, remove tofu from the marinade and set the marinade aside.

For grilling:

• Preheat grill to medium-high heat.
• Place tofu steaks on the grill and cook for 5–7 minutes per side, until golden and slightly crispy.

For baking (if no grill):

• Preheat oven to 450°F (230°C, or gas mark 8).
• Place tofu and any reserved marinade in a glass, oven-safe baking dish.
• Bake uncovered for 10–12 minutes, spooning extra marinade over tofu halfway through.
• Serve immediately.

• In a small bowl, combine flour, salt, pepper, and oregano.
• Coat the tofu steaks in the flour mixture, ensuring all sides are covered.
• Heat nondairy butter (or olive oil) in a large frying pan or cast-iron skillet over medium heat.
• Add the tofu steaks and sauté for 3–5 minutes until lightly browned.
• Flip the tofu and cook for another 3–5 minutes.
• Add sliced mushrooms, Marsala wine, and cooking sherry.
• Cover the pan and cook for 10 minutes, turning the tofu halfway through.
• Check occasionally to prevent sticking.
• Serve with your favorite side dish, like Sesame Garlic Wilted Kale.

• Cook the udon noodles in lightly salted water according to the package instructions, then drain and set aside.
• While the noodles are cooking, cut tofu into bite-sized triangles and set aside.
• In another pot, combine coconut milk, lemon juice, scallions, chives, basil, dill, parsley, and curry powder.
• Bring to a boil, then reduce to a simmer.
• Add tofu and let simmer, uncovered, for 10 minutes, stirring occasionally.
• Drain the cooked udon and add to the pot with the coconut sauce.
• Toss well to coat the noodles.
• Season with salt and pepper to taste.
• Serve immediately, or refrigerate for a cold dish the next day.

• Cook chow mein noodles according to the package instructions, then drain, cover, and set aside.
• Heat sesame oil in a wok or large frying pan over high heat.
• Add broccoli, carrots, cashews (if using), and ginger.
• Stir-fry for 5–7 minutes.
• Drizzle in peanut oil and mix well.
• Cut tofu into small cubes and add to the wok.
• Stir-fry for another 5 minutes, tossing frequently.
• Pour in soy sauce and sprinkle sesame seeds.
• Toss to coat.
• Add the noodles to the wok, rinsing them under water first if sticky.
• Cook and stir everything for 5 more minutes until evenly mixed and heated through.
• Serve immediately as a main or side dish.

For the Sweet and Sour Sauce:

• Combine pineapple juice, rice wine vinegar, granulated sugar, ketchup, soy sauce, salt, and red pepper flakes (if using) in a pot.
• Bring to a boil, then reduce to a simmer and cook for 10 minutes.
• Whisk in the cornstarch slurry, stirring until thickened.
• Remove from heat and set aside, or keep warm on low heat.

For the Tofu:

• Mix flour, salt, and pepper in a shallow dish.
• Preheat a frying pan with ¼ inch (6 mm) vegetable oil.
• Slice tofu into triangles by cutting strips and halving them diagonally.
• Coat tofu triangles in the flour mixture.
• Fry each piece for 3–5 minutes per side until golden brown.
• Transfer fried tofu directly to the pot of sweet and sour sauce to coat.
• Serve on its own or over sticky rice.