recipes

• Preheat sesame oil in a wok or large frying pan over high heat.
• Add mushrooms, bamboo shoots, water chestnuts, ginger, garlic, and a pinch of salt.
• Stir-fry for 10 minutes until mushrooms reduce in size by about half.
• Stir in water, soy sauce, and rice wine vinegar.
• Bring the mixture to a boil.
• Slowly stir in the cornstarch slurry.
• Remove from heat and continue stirring until a thick sauce forms.
• Serve alone or over sticky rice.

For the seitan:

• In a large bowl, combine wheat gluten, pastry flour, chili powder, paprika, cumin, and black pepper.
• Add the ½ cup canola oil, soy sauce, and water, and knead into a uniform ball.
• Divide the mixture into 12 equal pieces and shape into small patties.
• Place a small piece of cheese and 1–2 jalapeño slices in the center of each patty.
• Wrap the seitan mixture around the filling and shape it into a mini log.
• Repeat for all patties and set aside.
• In a skillet, heat canola oil to a depth of ¼ inch (6 mm) over high heat, or use a deep fryer.

For the batter:

• In a separate bowl, mix flour, paprika, salt, and pepper.
• Slowly stir in the beer until the mixture is smooth.
• Dip each seitan popper into the batter, ensuring it’s coated evenly.
• Place in the skillet or fryer and fry each side for about 3 minutes or until golden and crispy.
• Remove the poppers and place them on a plate lined with paper towels to absorb excess oil.

• Cut the tempeh into 1-inch (2.
• 5-cm) nuggets.
• In a shallow bowl, mix together the coconut milk, coconut flour, and coconut flakes.
• Heat the coconut oil in a frying pan or cast-iron skillet over high heat.
• Coat each tempeh nugget thoroughly in the flour mixture.
• Pan-fry the coated nuggets in the hot oil until golden on all sides.
• Transfer the cooked nuggets to a paper towel–lined plate to absorb excess oil.
• Sprinkle with salt and pepper while still warm.
• Serve with your favorite dipping sauce, like ketchup or a spicy aioli.

• Place the cauliflower florets in a large saucepan and cover with water.
• Bring to a boil, and cook until tender, about 10 minutes.
• Drain well.
• In a medium saucepan, heat the olive oil over medium heat.
• Add the garlic and scallion and cook for about 2 minutes, until fragrant.
• Stir in the tahini, cumin, paprika, cayenne, salt, and flour.
• Cook for 1 minute.
• Whisk in the milk and cook until it begins to thicken.
• Combine the cauliflower florets and sauce in a blender or use an immersion blender to purée until smooth.
• Preheat the oven to 350°F (180°C, or gas mark 4).
• Lightly coat a 9 × 13-inch baking dish with nondairy butter.
• Cook the pasta according to package directions until al dente.
• Reserve some cooking water to thin out the sauce, if needed.
• Drain the pasta and return it to the pot.
• Stir the cauliflower sauce into the pasta, adding reserved liquid if necessary.
• Pour the pasta mixture into the baking dish.
• In a food processor, blend walnuts, nutritional yeast, lemon zest, thyme, pepper, and salt into a coarse meal.
• Combine with the bread crumbs in a bowl.
• Use a fork to coat the mixture evenly with olive oil.
• Sprinkle the bread crumb topping evenly over the pasta.
• Bake for 15 minutes, until the topping is golden brown.
• Let the dish stand for at least 15 minutes before serving.

• In a large-size saucepan, heat the coconut oil over medium heat.
• Add the chopped onion, garlic, garam masala, caraway seeds, coriander, ginger, and cayenne.
• Cook for 2 minutes until fragrant.
• Stir in the salt, raisins (if using), lentils, barley, and rices.
• Cook for an additional 2 minutes.
• Add the vegetable or tomato juice, water, and bring to a boil.
• Lower the heat to medium-low, cover with a lid, and cook for 35 minutes, stirring twice during the cooking time.
• Add the quinoa and beans, cover again, and let cook for another 15 minutes.
• Once the quinoa is cooked (look for the “tail”), remove the lid and let simmer longer if needed to reduce any remaining liquid.
• If the grains are not tender and the liquid is absorbed, add extra water or broth and continue cooking until fully tender.
• Serve topped with chili roasted peanuts.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Prepare a baking sheet by lining it with parchment paper or a silicone baking mat.
• Slice the eggplant into ½-inch-thick slices.
• Peel if desired, or leave unpeeled for texture.
• In a bowl, mix together the bread crumbs, walnuts, nutritional yeast, basil, garlic powder, salt, and pepper.
• Brush both sides of each eggplant slice with olive oil, then coat in the panko mixture.
• Place the coated slices on the baking sheet and top with a slice of tomato.
• Repeat the process with the remaining eggplant slices and tomatoes, seasoning with more salt and pepper as needed.
• Bake for 25 to 30 minutes, until golden and crispy.
• Serve on its own or with marinara sauce for dipping.

• Preheat the oven to 375°F (190°C, or gas mark 5).
• Lightly coat the bottom of an 8-inch (20-cm) square baking dish with olive oil.
• Slice off the top from each tomato.
• Scoop out the flesh and juice and place in a large-size bowl.
• Cut off and discard the tougher parts of the tomato and add the grated garlic.
• Sprinkle a little salt inside each tomato shell and place them in the baking dish.
• Blend the fresh herbs and onion in a food processor.
• Add the tofu and pulse two or three times, leaving some texture.
• Stir the tofu-herb mixture into the tomato mixture, along with the rice, and season with salt and pepper to taste.
• Divide the stuffing among the tomatoes, and place the tomato tops back on top.
• Top each tomato with 1½ teaspoons of nondairy butter.
• Bake for 35 to 40 minutes, or until the tomatoes are wrinkled and tender to the fork.

• Place the potatoes in a large saucepan.
• Cover with water, bring to a boil, and cook for 15 minutes, or until barely tender.
• Drain well.
• Preheat the oven to 400°F (200°C, or gas mark 6).
• Lightly grease two 9-inch (23-cm) pie plates.
• In a food processor, shred the potatoes, apples, and onion.
• In a large saucepan, heat the oil and butter.
• Add the rosemary, salt, and pepper.
• Add the shredded potatoes, apples, and onion.
• Cook for 8 minutes over medium-high heat, stirring often.
• Firmly press down the potato mixture into one of the pie plates.
• Bake for 15 minutes.
• Flip the rösti over carefully into the second pie plate.
• Bake for another 15 minutes, or until golden brown on top.
• Leave in the plate to set for a few minutes before serving.

• Preheat the oven to 450°F (230°C, or gas mark 8).
• Prepare 2 large-size baking sheets and 2 large-size pieces of parchment or silicone baking mats.
• Roll out the dough into two 10-inch (25-cm) crusts.
• On each, layer 10 whole basil leaves.
• Add half of the béchamel sauce to each, spreading evenly over the basil.
• Sprinkle half of the onions on each.
• Top each with half of the smoked tofu.
• Bake for about 10 minutes, or until the crust is golden and crispy.

To make the crust:

• Combine the flour, salt, bread machine yeast, sugar, nutritional yeast, and pepper in a large mixing bowl.
• Stir in the olive oil, garlic, and water, a little at a time, until a dough forms.
• Transfer to a lightly floured surface and knead for 8 to 10 minutes, adding more flour as needed until smooth and pliable.
• Shape the dough into a ball.
• Lightly coat a large bowl with canola oil, turn the dough to coat, cover, and let rise for 90 minutes.

To make the marinara:

• In a large saucepan, heat olive oil over medium-high heat.
• Add the garlic, onion, thyme, oregano, basil, salt, pepper, and diced eggplant.
• Cook for 5 minutes, stirring often, until the onion is tender and eggplant is lightly browned.
• Stir in the diced tomatoes, tomato paste, and olives.
• Lower the heat, cover partially, and simmer for 8 to 10 minutes, until the eggplant is tender.
• Preheat the oven to 400°F (200°C, or gas mark 6).
• Prepare two large baking sheets with parchment or silicone baking mats.
• Punch down the dough and divide into 2 equal portions.
• Press each portion onto parchment to form large circles, about ¼ inch thick.
• Spread half of the eggplant marinara over each crust.
• Bake for 18 to 20 minutes, or until the crust edges are golden brown.