recipes

• In a large bowl, add the shredded cabbage, roasted red peppers, shredded carrot, sunflower seeds, and raisins or currants.
• In a separate bowl, whisk together the vegan mayonnaise, apple cider vinegar, yellow curry powder, salt, and pepper to make the dressing.
• Drizzle the dressing over the coleslaw mixture and toss to combine.
• Refrigerate until ready to serve.
• Serve chilled.

• Preheat a pan with olive oil over medium-high heat.
• Add the spinach, onion, and garlic to the pan and sauté for about 5 minutes until the spinach wilts and the onion and garlic are fragrant.
• Crumble the tofu in a bowl and mix with turmeric and paprika.
• Add the tofu mixture to the pan and continue cooking for another 5 minutes, stirring constantly.
• Transfer to a bowl and toss with fresh lemon juice.
• Season with salt and pepper to taste.
• Serve warm or cold.

• Preheat the oven to 450°F (230°C, or gas mark 8).
• Line a baking sheet with parchment paper.
• Spread the cashews in a single layer, leaving space around the edges.
• In a bowl, mix the brown sugar, agave nectar, and cayenne, then sprinkle over the cashews.
• Bake for 5 to 7 minutes, watching closely to prevent burning.
• Remove from the oven and place on a wire rack to cool for 10 minutes, then freeze until fully cool.
• In a blender, combine tofu, canola oil, apple cider vinegar, agave nectar, onion powder, garlic powder, cayenne, salt, and pepper.
• Purée until smooth.
• In a large bowl, combine the broccoli, red onion, raisins, and bacon bits.
• Drizzle the dressing over and toss to coat.
• Just before serving, break the nut brittle into bite-sized pieces and mix in.
• Serve immediately or refrigerate until ready.

• In a bowl, whisk together the vegan mayonnaise, sesame oil, sriracha chili sauce, rice vinegar, and red pepper flakes to create the dressing.
• Set aside.
• Prepare the macaroni according to the package directions.
• Drain the pasta and rinse under cold water.
• In a large bowl, combine the cooked pasta, broccoli, cashews, shredded carrot, edamame, salt, and pepper.
• Toss everything with the dressing until well combined.
• Refrigerate until ready to serve.
• Serve chilled.

• Bring a pot of lightly salted water to a boil.
• Add the beans to the boiling water and boil for 3 minutes.
• Drain the beans and set them aside.
• In a mixing bowl, combine the edamame, garlic, red onion, yellow bell pepper, olive oil, canola oil, and rice vinegar.
• Toss all ingredients until well coated.
• Season with salt and pepper to taste.
• Refrigerate the salad until ready to serve.
• Serve chilled and enjoy!

• Cut the smoked tofu into ¼-inch (6-mm) cubes and add to a large mixing bowl.
• Add the halved grapes, pecans, diced red onion, and chopped celery to the bowl.
• Pour the Orange Poppy Seed Dressing over the mixture and toss gently to combine.
• Season with salt and pepper to taste.
• Serve immediately or refrigerate until ready to serve.

• Add the crumbled tofu, mustard, olive oil, miso, garlic powder, onion powder, paprika, turmeric, salt, and pepper to a blender or food processor.
• Blend until the mixture is very smooth.
• Use as a sandwich filling, spread on crackers, or prepare as tofu deviled eggs.

For Sandwich Variation:

• Mix in 3 chopped scallions and 1 finely diced celery stalk to the prepared filling.

For Tofu Deviled Eggs:

• Press an extra-firm block of tofu and cut into rectangular blocks (2 inches long × 1.
• 5 inches wide × 0.
• 75 inch tall).
• Scoop out a small “bowl” in each block and pipe in the filling.
• Sprinkle with paprika before serving.

For the Salad:

• Bring the water to a boil in a medium saucepan.
• Add the barley, reduce heat to a simmer, cover, and cook for 30–40 minutes until tender and most of the water is absorbed.
• Let the barley cool.
• In a large bowl, combine the cooked barley with the cucumber, tomato, bell pepper, and red onion.

For the Dressing:

• Whisk together the lime juice, olive oil, diced jalapeño, salt, and pepper in a small bowl.
• Drizzle the dressing over the barley mixture and toss to coat evenly.
• Serve chilled for the best flavor.

• In a medium bowl, whisk together the olive oil, white wine vinegar, lemon juice, basil, parsley, salt, pepper, and grated garlic.
• Add the chopped red onion and mix well.
• Stir in the cooked and cooled millet, ensuring it is well-coated with the vinaigrette.
• Fold in the sliced dried apricots, chopped pecans, and grated carrot.
• Mix until all ingredients are evenly distributed.
• Refrigerate and serve chilled.

• Bring the water to a boil in a medium pot, lightly salted.
• Add the bulgur wheat, reduce heat to a simmer, and cook uncovered for 10 minutes or until all the liquid is absorbed.
• Set aside to cool.
• In a large mixing bowl, combine the parsley, cucumber, tomatoes, and mint leaves.
• In a small bowl, mix the olive oil, minced garlic, and lemon juice to create the dressing.
• Add the cooled bulgur wheat to the vegetable mixture.
• Drizzle the dressing over the salad and mix thoroughly.
• Season with salt and pepper to taste.
• Serve chilled.