boulder slaw

boulder_slaw
What can we say about a beautiful, colorful, nutrient-filled dish that takes after its namesake (well, at least the beautiful, colorful parts)?  This salad starts with a coleslaw base, but you can add everything you like and can only make it better! It’s so flavorful, you don’t need any fancy spices.  When you see the bright colors and taste the sweet-sour dressing, you’ll be bowled over by Boulder Slaw!

Start with a coleslaw base:

shredded green and red cabbage and shredded carrots (you can use a prepared coleslaw pack, if you like)

Add:

Lots more shredded or matchstick-cut carrots
Broccoli florets, blanched 30 seconds and cut very small
Red and green bell peppers, diced
Red or sweet yellow onion, diced
½ cup fresh Italian parsley, chopped fine

Also, you could try one or two of these ingredients:

Finely chopped apples
Dried cranberries or raisins
Pineapple pieces or crushed pineapple, drained
Finely chopped mushrooms

Dressing:

½ cup sugar
½ cup white vinegar
¼ cup water
¼ cup vegetable oil
1 tsp. salt
Dash of black pepper
Dash of red (cayenne) pepper
1 tsp. celery seed

mountain lentil stew

IMG_1699
Here’s a recipe for a cold mountain winter – it’s hearty and filling and delicious! We created this from several other lentil recipes but added a twist – a tomato base. In this recipe, it’s important to make sure the lentils are cooked until tender before salt is added; the salt may prevent the lentils from getting tender. Nothing worse than crunchy lentils. Add jalapenos to taste – one tablespoon gives you a medium spicy bite. And the stew is great the next day! If it’s too cold for a dark beer with this stew, you might want to try a hot spiced cider drink, and try to stay warm until spring!

1-2 Tbs. light olive oil
1 med. yellow onion, chopped fine
½ tsp. minced garlic

Sautée the onion and garlic for 3 to 4 minutes, until onion is transparent.

Add:

1 1/3 cup lentils
6 cups water
1 Tbs. fajita seasoning
1 ½ tsp. dried dill weed

Bring to a boil, and then reduce heat to simmer and cook 30 to 40 minutes, until lentils are tender.

DO NOT ADD SALT YET. Salt will prevent the lentils from becoming tender. You may need to add a bit of water to keep the stew from sticking to the bottom of the pan.

Stir in 2 peeled russet potatoes (about ½ inch dice). Continue to cook on medium-low for another 20-30 minutes, until potatoes are tender.

Add:

1 14-ounce can diced tomatoes with juice
1 6-ounce can tomato paste
1-2 Tbs. diced jalapenos
1 tsp. salt, and pepper to taste

Stir well. Garnish with fresh dill or parsley and a dollop of non-dairy sour cream.

Helen’s veggie burgers

helens_veggie_burger
These yummy veggie burgers were created by a student in Sue’s vegetarian nutrition class. (Helen gets an A+ for this recipe.) They are super-healthy, high in protein and fiber. TVP stands for textured vegetable protein. Helen suggests using frozen TVP crumbles to make shaping the patties easier. We used Amy’s organic lentil soup in the recipe, but you can substitute tomato for a different flavor.

This recipe makes a lot of veggie burgers. After you have shaped all the burgers you need for your meal, you can put the rest into a meatloaf pan and bake it for 25 minutes. Freeze the loaf for another day, and then slice and serve the reheated loaf with pasta sauce and linguini on the side. Add a green salad and a glass of red wine, and voila! Easy weeknight meal.

1/2 medium onion, diced
1 portobello mushroom cap, gills removed, finely chopped
1-2 Tbs. olive oil
1 cup walnuts, finely chopped
1 10-ounce bag TVP
1 12-ounce package soft tofu
1 15-ounce can black beans, drained and mashed
1 cup bread crumbs
2 tsp. dried Italian seasoning blend
1 15-ounce can lentil soup
1/2 tsp. salt
Dash of black pepper and cayenne pepper

Sauté onion and mushrooms in oil until tender, about 4 to 5 minutes. Set aside. Chop nuts in a grinder or blender, and then place in a large mixing bowl. Add remaining ingredients and blend well. Shape into patties. Cook in an oiled pan on medium heat until browned. Turn gently. Or cook on the grill for a couple minutes per side. Serve on a bun with lettuce, a slice of tomato, and vegan mayo, ketchup, or brown mustard.

peanut brittle

peanut_brittle
This recipe is easy, although it may take 10 to 15 minutes to boil the ingredients. You can also use chopped almonds, pecans, or pistachios instead of peanuts.

1 cup sugar
1/2 cup light corn syrup
1/4 tsp. salt
1/4 cup water
1 cup peanuts
1 tsp. baking soda

1. Grease a large cookie sheet. Set aside.

2. In a heavy 2-quart saucepan, bring sugar, corn syrup, salt, and water to a boil over medium heat, stirring frequently, until sugar is dissolved. Stir in the peanuts. Clip a candy thermometer to the inside of the pan, but don’t let it touch the bottom. Continue boiling the mixture on medium-high heat, stirring constantly, until temperature reaches 300 degrees.

3. Remove candy thermometer, add baking soda, stir, and quickly pour mixture onto the baking sheet. Spread it out with a fork. Allow the pan to cool on a rack, and then break candy into pieces.

spinach-mandarin power salad

spinach_mandarin_power_salad
Spinach is an amazing powerhouse of vitamins and minerals: Vitamins B1, B2, B3, B5, B6, C, E, and K, plus folic acid, calcium, potassium, and zinc. Mandarin oranges contain vitamin C. Both mandarin oranges and spinach are fat-free, and pecans are high in fiber and protein. This colorful salad is not only nutritious, it’s also beautiful, and the complex dressing provides a wonderful burst of flavor!

1/4 cup pecans, toasted
2 Tbs. balsamic vinegar
2 Tbs. extra-virgin olive oil
2 tsp. agave nectar
1/2 tsp. brown mustard
2 Tbs. orange juice
Dash of salt
Freshly ground black pepper to taste
5 oz. baby spinach leaves, washed
11-oz. can mandarin oranges, drained

1. Toast pecans in a pan over medium heat for a few minutes, watching them carefully. When they start to brown and release their oils (about 2 to 3 minutes), remove from pan and place on paper towels to cool.

2. In a large bowl, combine next 7 ingredients with a wire whisk to make the dressing.

3. Add spinach leaves and orange slices; combine with dressing. Arrange salad on serving plates. Top with toasted pecans.

Variations: You can add sliced green onions if you like them, or substitute toasted sliced almonds or pine nuts for the pecans.

cindy’s italian salad dressing

Use fresh herbs for best results.

1 clove garlic, minced or pressed
1 cup canola oil
1/4 cup red or white wine vinegar
1 Tbs. lemon juice
1 tsp. salt
1/4 tsp. freshly ground pepper
1/2 tsp. ground mustard seed
1 tsp. sugar
1 tsp. fresh oregano, chopped fine
1 tsp. fresh thyme, chopped fine
1 tsp. fresh dill weed, chopped fine

Combine all ingredients in a large container; combine with a whisk. Keep refrigerated.

asparagus “cream” soup

asparagus "cream" soup
Asparagus is full of vitamins, minerals, and fiber. It has been cultivated around the world for centuries, dating as far back as ancient Egypt. What’s the secret to tender asparagus? Using a paring knife, cut a half-inch off the bottom of the stalk. If it cuts easily, it will be tender. If it resists cutting, try again a half-inch higher until you find the place where it can be sliced easily.

This soup is light, healthy and tasty. It’s great for a spring lunch or light supper. Try topping it with spicy croutons, and maybe a dollop of soy sour cream.

2 Tbs. olive oil
1/2 large yellow onion, diced (about 2/3 cup)
2 cloves garlic, minced
2 15-oz. cans vegetable broth
3 carrots, peeled and diced
2 stalks celery, diced
2 bunches of medium-size asparagus (about 7 cups, when chopped into 1-inch pieces)
1 cup baby spinach leaves, chopped
6 to 8 mushrooms, chopped
1/2 cup fresh Italian flat-leaf parsley, chopped
1/2 tsp. salt
1/2 cup of your favorite non-dairy milk

1. Sauté onion and garlic in olive oil over medium heat, stirring occasionally, until onion is transparent (about 5 minutes). Add broth, carrots, celery, and asparagus. Reduce heat. Simmer on medium-low for 30 minutes.

2. Add spinach, mushrooms, parsley, and salt. Simmer another 30 minutes.

3. Turn off heat and add soy milk; stir. Cover and let stand for 5 minutes. Serve with croutons and a dollop of soy sour cream (if desired).

roasted rosemary potatoes

roasted_rosemary_potatoes
Here’s a fast, easy side dish. We added some leftover bell peppers to provide nice color, but you can omit them and use only potatoes if you prefer. The fresh rosemary smells divine.

4 Tbs. good-quality olive oil
2 pounds Yukon gold potatoes, quartered
2 cloves garlic, minced or pressed
1 small red onion, chopped
1 small green bell pepper, chopped
1 small red bell pepper, chopped
1 Tbs. fresh rosemary
Sea salt crystals (to taste)

1. Preheat oven to 400°. Combine olive oil, vegetables, rosemary, and sea salt in a large mixing bowl. Toss until veggies are coated with oil and salt.

2. Cover a large baking sheet with aluminum foil. Spread vegetables evenly over foil. Bake for 30 minutes or until potatoes are desired consistency.

mary lou’s baked butternut squash with apples

A hearty fall dish!

1 butternut squash, cut in half lengthwise with seeds removed
1 apple, peeled and chopped into small pieces
Cinnamon
Cloves (optional)
Maple syrup
Brandy and brown sugar (optional)
Vegan margarine or canola oil for greasing baking dish

1. Preheat oven to 350°. Poke squash skin with a fork and microwave face down on a plate for 10 minutes. Remove squash when soft; peel and mash.

2. Cover chopped apple with cinnamon (and cloves, if desired). Drizzle with maple syrup or brandy and brown sugar. Mix with mashed squash.

3. Grease a baking dish with the margarine or canola oil, and add the squash and apple mixture. Bake for 30 minutes.

watermelon granita

Jill says: “When life gives you watermelons, make granita.”

4 cups seedless watermelon chunks
1/2 cup sugar
Juice of 1 lemon

1. In a food processor, purée all the ingredients until smooth. Pour into a shallow, wide pan and freeze for 1 hour.

2. Rake with a fork, and then freeze for an additional hour. Repeat.

3. Remove from the freezer, rake, and serve in cups. Makes 2 cups.

southern-fried tofu

Rumor has it that southern-fried tofu will steal the show at a potluck. Try it and see for yourself. We credit Stephanie Tidwell, who hails from the South herself, for this recipe.

1 lb. firm tofu (Stephanie recommends White Wave Tidal Wave)

marinade:
1/3 cup tamari or shoyu soy sauce
1/4 cup mirin or sherry
Splash of balsamic vinegar
3 cloves garlic, minced or pressed
Splash of sesame oil
1 Tbs. chicken-flavored broth (meatless) (look in the bulk foods department of your natural foods store)

breading:
1/2 cup flour
1/4 cup sesame seeds
2 tsp. seasoning salt
1/2 tsp. black pepper
1/4 cup nutritional yeast

Canola oil for frying

1. Cut tofu into slabs or strips. Mix all marinade ingredients; marinate tofu for at least 30 minutes.

2. Meanwhile, mix breading ingredients. In a deep pan, heat oil (test by dropping a tiny piece of tofu into the oil—if it sizzles, it’s ready). Coat tofu slabs with breading mix and fry in oil until golden brown on all sides. (For a healthier version, lightly grease a pan and bake breaded tofu slabs in a 350° oven. Turn once after about 25 minutes and bake for another 15 or 20 minutes.)

living tree energy soup

Thanks to Living Tree Community Foods for providing this recipe.

The inspiration for this soup comes from several sources, including an excellent booklet, Nature’s Healing Grasses. It was written some 30 years ago by H.E. Kirschner, a physician who healed people afflicted with serious illness by putting them on a simple regimen: They would prepare a “green drink” at least once a day. It consisted of several greens, including “weeds” like malva, purslane, and lambs-quarters, as well as cultivated greens like parsley, placed in a blender and blended with pineapple juice.

I call it an “energy soup” because in my experience, it is easily digested and has the effect of enhancing one’s aliveness and well-being. We’ve been preparing “energy soup” at Living Tree Community for over a decade. We serve it at every meal. Here’s our basic recipe:

3 carrots, sliced thinly or diced
2 beets, sliced thinly or diced
1 apple or cucumber (in season), diced
Chopped parsley, celery, kale, collards, arugula, endive, spinach, cabbage, cilantro, chard, and lettuce (your choice)
Avocado
Lemon juice

Put the mixture into a blender. Add spring water or freshly made carrot juice. If you want to supercharge the drink, add a handful of wheatgrass. Blend into a thick, smooth “soup.” Serve immediately.

Variations: Grind some flax, sesame, sunflower, pumpkin, or chia seeds in a seed mill or coffee grinder and toss it in, or add a chopped apple.

auntie sue’s peach cobbler

This dessert is perfect for a fast weeknight meal.

2 15-oz. cans sliced peaches in syrup, drained
1/3 cup flour
1/3 cup brown sugar, firmly packed
1/3 cup old-fashioned oats
1/3 cup walnuts, chopped
1/2 tsp. cinnamon
1/4 cup vegan margarine, melted

Place peaches in a 1-quart shallow baking dish. Combine flour, sugar, oats, walnuts, and cinnamon. Stir in melted vegan margarine until crumbly; sprinkle over fruit. Bake at 375° for 30 minutes or until golden brown. Serve with your favorite frozen soy or rice dessert, if desired.

banana streusel pie

Bananas and streusel? It’s an unusual combination, and it works.

1 vegan pie crust (homemade or prepared; we used a Wholly Natural frozen pie crust from a natural foods store)

filling:
1/4 cup sugar
1/2 tsp. cinnamon
2 tsp. cornstarch
1/2 cup pineapple juice
2 Tbs. lemon juice
2 tsp. grated lemon peel
3 medium bananas, sliced

streusel topping:
1/2 cup flour
1/2 cup brown sugar
1/3 cup almonds, finely chopped
1 tsp. cinnamon
1/4 cup vegan margarine

1. Prepare the pie crust; set aside. Preheat oven to 375°.

2. In a medium saucepan, combine and heat the sugar, cinnamon, cornstarch, pineapple juice, lemon juice, and lemon peel. Bring to a boil, stirring constantly. Reduce heat and continue to stir for 2 minutes. The mixture will gradually thicken. Remove from heat; add banana slices. Pour filling into prepared pie crust.

3. Prepare the streusel. Combine topping ingredients in a medium bowl until mixture is crumbly. Sprinkle over banana filling. Bake for approximately 35 minutes or until topping is nicely browned and filling is bubbly.

red beans & rice

Thanks to Corrie for sharing one of her favorite dishes with us. It’s tasty with or without the vegetarian “sausage.”

2 Tbs. olive oil
1 onion, chopped
4 garlic cloves, chopped
3 15-oz. cans kidney beans (1 can drained, 2 cans with juices)
1 15-oz. can Italian stewed tomatoes
1 tsp. Creole or Cajun seasoning or 1/2 tsp. cayenne pepper
3 bay leaves
3 cups cooked rice
1 package vegetarian “sausage” (optional)

1. Heat olive oil in heavy large Dutch oven over medium heat. Add onion and garlic, and sautè until onion is brown (about 15 minutes).

2. Add kidney beans with their juices, stewed tomatoes, Creole seasoning, and the bay leaves. If you like it spicy, try adding the Cajun/Creole seasoning, a few dashes of cayenne pepper, and about 1/2 tsp. cumin.

3. Reduce heat to medium-low; cover and simmer until flavors are blended and mixture is very thick, stirring occasionally (about 45 minutes). If using the vegetarian “sausage,” slice and add to mixture about 20 minutes before serving.

4. Divide cooked rice among large, shallow soup bowls. Spoon bean mixture over rice and serve. Serves 6.

great grilled veggies

Summer vegetables are wonderful on the grill. Pick your favorites, chop and skewer them, marinade them in your favorite sauce, and grill them to perfection. Served over a bed of rice, veggies are always tasty — and healthy — summer dinner fare.

Choose your favorite vegetables. Some ideas:

Zucchini
Bell peppers: red, green, yellow, orange
Yellow summer squash
Sweet yellow onions
Mushrooms
Cherry tomatoes

Brush on a marinade of oil-and-vinegar dressing, such as Newman’s Own (the original), or use a bottled spicy Thai peanut sauce. Or mix pineapple juice, agave nectar, vinegar, and a bit of vegetable oil for a sweet/sour Hawaiian-style flavor. Whatever your marinade, set aside a little extra for pouring over the grilled veggies and rice. Yum!

beer batter bread

This bread recipe is so easy, it’s perfect for a fast weeknight meal. Try pairing it with BBQ Veggie Chili.

2 cups self-rising flour*
3 Tbs. sugar
1 12-oz. can or bottle of your favorite beer
Olive oil

Grease a loaf pan with olive oil. Heat oven to 350°. Combine flour, sugar, and beer. Pour into loaf pan and bake for 20 minutes. Brush top of loaf with olive oil; return to oven and bake for an additional 15 minutes or until loaf is golden brown.

*If you don’t have self-rising flour on hand, make your own. For each cup of self-rising flour, sift together:
1 cup flour
1 1/2 tsp. baking powder
1/2 tsp. salt

mom’s mashed potatoes

Just like Mom used to make, but with a new twist: non-dairy milk.

5 russet potatoes, peeled and quartered
1 cup of your favorite non-dairy milk
1 tsp. salt
1/2 tsp. garlic powder
Freshly ground pepper to taste

1. Place potato quarters in cold water in a medium pot. Bring to a boil. Reduce heat to medium and cook until potatoes are tender (about 25 minutes).

2. Drain potatoes and place in electric mixer bowl. On low speed, gradually beat in soy milk and seasonings, scraping the side of the bowl with a spatula as needed until potatoes are fairly smooth.

3. Serve warm topped with vegan margarine or gravy.

moe’s tea

McKennzie prefers to drink this wonderful tea while soaking in a hot spring.

1 Tbs. real maple syrup (or to taste)
1/4 cup of your favorite non-dairy milk, warm
1 peppermint tea bag
1 cup hot water

In a warm mug, combine milk and syrup. Add tea bag and pour in the hot water. Enjoy!

denver potatoes

The potatoes are baked in the microwave first, then pan-fried in olive oil.

4 medium potatoes, scrubbed
3-4 Tbs. olive oil
1/2 tsp. onion powder
1 tsp. dried Italian seasoning blend
Salt and pepper to taste
Fresh parsley, chopped

1. Pierce potatoes with sharp knife a couple times. Cook in microwave on high power for 13 to 14 minutes, depending on your microwave. Cover tightly after cooking; set aside for 10 minutes.

2. Cut potatoes lengthwise in quarters, then slice in 1/2 inch slices. Place in frying pan, sprinkle seasonings on top, then sauté in olive oil for about 10 minutes.

3. Sprinkle with fresh parsley before serving.

hot artichoke dip

This appetizer will fool non-vegans into thinking they’re eating a dairy-laden dip. Try it; you’ll see.

1 cup vegan sour cream
1/2 cup vegan mayonnaise
8-oz. can artichokes, chopped coarsely
2 cloves garlic, minced or pressed
1/4 cup red onion, diced
1/2 tsp. vegetarian Worcestershire sauce
3 Tbs. olive oil

Combine all ingredients in a large baking dish. Bake at 400° for several minutes, then bake under the broiler for several more minutes until the dip is sizzling and bubbly. Serve with vegetables and bread chunks for dipping.

blueberry sauce

Use this terrific fruity sauce to jazz up pancakes, frozen desserts, cake, or even your morning bowl of oatmeal. Substitute fresh berries in season or your favorite frozen variety. Adjust the sugar to taste depending on the sweetness of the berry you use.

1 10-oz. package of frozen blueberries, defrosted
2 Tbs. lemon juice
1 to 2 Tbs. cane sugar
1 Tbs. cornstarch
2 Tbs. water

1. Place blueberries, lemon juice, and sugar in a blender or food processor; puree. Push puree through a fine mesh strainer into a small saucepan. Heat to boiling.

2. Mix cornstarch and water. Add to blueberry mixture and stir until thick and bubbly. Remove from heat. Makes about one cup.

cantaloupe smoothie

Enjoy these fruits while they’re in season by indulging in this smoothie.

1/2 cantaloupe, seeds and rind removed
2-3 large peaches, pits and skin removed
Juice of one large orange
8-10 ice cubes
1 cup your favorite non-dairy milk

Combine all ingredients in blender; process until smooth. If you like your smoothies a little sweeter, add some agave nectar.

24-hour salad

This recipe can be served as a vegetable salad or as a pasta salad. It’s called 24-hour salad because the ingredients can be marinated in an oil-and-vinegar or Italian salad dressing for 24 hours. Or skip the marinade, toss all the ingredients with fresh-cooked pasta, and serve as a pasta salad. Either way, it’s delicious!

12 to 15 fresh mushrooms, halved
3-4 green onions, chopped
2 cucumbers, peeled and sliced
1/4 cup fresh parsley, chopped
1 green pepper, sliced thin
2 large tomatoes, cut into wedges
1 14-oz. can whole pitted black olives, drained
3/4 cup Italian salad dressing

As a vegetable salad: In a large, deep, glass bowl, layer the first seven ingredients in the order given. Add 1/2 tsp. salt to the dressing, pour over veggies, cover and refrigerate for 24 hours. Toss and serve.

As a pasta salad: Boil 2 cups of your favorite pasta shapes until done. Drain and add to large bowl with all of the above ingredients. Mix and serve.

baked beans

Here’s a summer recipe that’s a perfect complement to grilled portobellos or veggie burgers. You can use canned beans to save time, or use dried navy beans to equal 3 cups cooked. If you use dried beans, save some of the cooking liquid to replace the liquid that evaporates during baking.

2 Tbs. olive oil
1 medium onion, chopped fine
1/4 cup molasses
1 Tbs. prepared mustard
2 Tbs. soy sauce
2 Tbs. rum
2 Tbs. brown sugar
2 14 1/2 oz.-cans navy beans, undrained

Sauté the onion in oil until transparent, about 5 minutes. Add all other ingredients except beans. Reduce heat and stir for another minute. Add beans (including liquid), mix well, and turn into casserole dish. Cover and bake at 350° for 1 hour.

bettina’s antioxidant vegetable soup

The beets give this low-calorie, energizing soup a deep fuschia color. If you like, add a cup of small pasta shapes to this soup during the last 10 minutes of simmering.

2 Tbs. olive oil
1/2 cup onion, chopped
3 cloves garlic, minced or chopped
3 stalks celery, chopped
1/2 large green pepper, diced
5-6 cups vegetable stock
2 large carrots, peeled and chopped
2 beets, peeled and diced small
2 large potatoes (white or red), peeled and chopped
1 cup green beans, trimmed and halved
1 14-oz. can kidney beans
1/4 cup chopped parsley
1/4 cup Bragg’s amino acids
1 tsp. cumin
1 tsp. chili powder
1/2 tsp. tarragon
Salt and pepper to taste

1. Heat oil in a large stockpot over low-medium heat. Add onions; cover and cook until onions are soft (about 10 minutes). Add garlic, celery, and green pepper; stir well. Cover and cook for 5 minutes until vegetables are slightly softened.

2. Add stock, carrots, beets, potatoes, and green beans. Increase heat to bring soup to a boil. Reduce heat; simmer until vegetables are tender. Add remaining ingredients; stir to combine and heat through.

wisconsin summer veggie salad

Sue named this salad in honor of her Wisconsin garden, which produced not only a healthy crop of mosquitoes, but also red and green peppers and yellow squash.

1 green bell pepper, chopped
1 red bell pepper, chopped
1 small yellow squash, sliced
2 small zucchini, sliced
8 oz. mushrooms, halved
1/2 red onion, chopped
1 cucumber, chopped
2 carrots, peeled and sliced
10 cherry tomatoes, halved
1/2 cup chopped Italian parsley

dressing:
1/2 cup extra-virgin olive oil
1/2 cup raspberry or balsamic vinegar
1/2 tsp. dried dill weed
Salt and pepper to taste

Mix dressing ingredients and apply to combined chopped vegetables, or use your favorite bottled dressing (Newman’s Own Balsamic Vinaigrette is a good one to try).

tropical fruit freezer cake

Mikayla's birthday cake
For a cool summer dessert, you can’t beat the exotic tastes of mango, ginger, and vanilla. Mikayla’s mom made this cake for her on her fourth birthday, and it was a hit!

1 1/4 cups crushed vegan gingersnap cookies (we used the Midel brand)
1/4 cup vegan margarine, melted
1 pint non-dairy vanilla frozen dessert (we used the WholeSoy brand)
1 pint mango sorbet

1. Combine the crushed gingersnap cookies and melted margarine. Press into the bottom of a 9-inch springform pan to form the bottom crust of the cake. Freeze for 15 minutes.

2. Spoon the vanilla soy frozen dessert on to the gingersnap crust. Soften the dessert first, either by letting it sit outside the freezer for a few minutes or by putting it in the microwave for a few seconds. Use a large spoon and spread the dessert like frosting; as you spread it over the crust, it will soften and spread easier. Cover and freeze for at least 1 hour.

3. Spread the softened mango sorbet over the vanilla layer. Cover and freeze for 2 hours.

4. Top with a colorful tropical fruit mixture, some shredded coconut, or maybe some blueberry sauce.

vegan fudge

Vegans love decadent goodies too! Bettina in California submitted this simple and delicious recipe.

6 Tbs. vegan margarine (we used Earth Balance)
3-1/2 cups confectioners sugar
1/2 cup cocoa powder, sifted
1 tsp. vanilla extract
1/4 cup soymilk
1 cup walnuts, pecans, etc., chopped (if desired)

Lightly grease a pan with vegan margarine. Place all ingredients, except for nuts, in a double boiler. Place over simmering water and stir until smooth. Add nuts (if desired) and pour mixture into prepared pan. Chill.

vegan creole sauce

Love the romance (and the fragrance) of Creole flavors but not the meats (sausage and bacon grease) usually included in Creole cooking? We have a solution for you: Vegan Creole! This sauce has a tomato base and uses the “Holy Trinity” of New Orleans cooking: green peppers, onions, and celery. Mix in the chili powder and Tabasco® sauce for spicy heat, and you’ve got a regional Louisiana flavor!

You can change the heat level by adjusting the amount of Tabasco® and chili powder. Serve over rice, add authentic muffaletta bread, and later cool your palate with some pecan praline frozen soy yogurt for dessert.

Note: Check the label on your brand of Worcestershire sauce because some contain anchovies. Vegan versions are available.

1 large onion, chopped
1 large green bell pepper, chopped
3 celery stalks, chopped
3 Tbs. olive oil
1/4 tsp. minced garlic
2 15-ounce cans crushed tomatoes, with juice
1 15-ounce can tomato sauce
1 Tbs. chili powder
2 tsp. brown sugar
1 tsp. vegan Worcestershire sauce
1/4 tsp. Tabasco® sauce
1 bay leaf
1/2 tsp. salt
1/4 tsp. black pepper

1 Tbs. cornstarch

1. Sauté the onion, green pepper, and celery in oil in medium cookpot until onion is transparent. Add garlic and stir. Add tomatoes, tomato sauce, and spices. Add salt and pepper to taste, and simmer 30 minutes, stirring occasionally.

2. Mix cornstarch with 2 Tbs. COLD water and stir into cookpot. Let simmer another 10 minutes, stirring occasionally. Remove bay leaf. Serve over hot cooked rice. Serves at least 6.

easy vegan peach crisp

Mmmmm…a vegan peach crisp!

1 cup vegan margarine (1 stick)
1 cup flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 cup sugar
1 cup of your favorite non-dairy milk
3-4 cups frozen sliced peaches

1. Thaw peaches; drain and reserve juice.

2. Preheat oven to 350°. Put vegan margarine in 9 x 13 glass cake pan and place in preheated oven. While margarine melts, mix batter. After margarine is melted, remove pan from oven and pour batter on top of melted butter. Carefully spoon peaches and juice over batter. Bake for 35-45 minutes. Batter will rise up around peaches.

cranberry walnut oatmeal

This delightful breakfast dish is baked in the oven, warming your kitchen on a chilly morning and scenting your home with a cinnamon fragrance. You’ll love it!

2 1/2 cups almond milk
1 1/2 cups water
1 tsp. vanilla extract
1/4 cup brown sugar
1 tsp. cinnamon
1 3/4 cups rolled oats
1 cup dried cranberries
1/2 cup walnuts, chopped

1. Preheat oven to 400°. Coat a medium-size baking dish (8″ x 8″ or larger) with margarine or canola oil.

2. Mix first five ingredients together in a large mixing bowl. Stir in oats, cranberries, and walnuts. Pour into baking dish. Cover and bake for about 35 minutes or until most of the liquid is absorbed and the oats are tender.

Substitution suggestions: Instead of cranberries, try dried currants, golden raisins, or dried apricots. Try toasted almonds or pecans instead of walnuts.

bbq veggie chili

Savor the smoky barbeque taste in this veggie chili. The Portobello mushrooms add a nice “meaty” taste.

2 Tbs. canola oil
1 large onion, chopped
4 garlic cloves, pressed or minced
2 stalks celery, trimmed and chopped
3 cups vegetable broth
1 28-oz. can diced tomatoes
1 Tbs. mustard
2 Tbs. sugar
2 tsp. chili powder
1/2 tsp. cumin
1 tsp. chipotle chiles in adobo sauce (more if you prefer a spicier flavor)
1 Tbs. molasses
1/2 tsp. salt
2 Tbs. apple cider vinegar
1 Tbs. vegan Worcestershire sauce (we used Annie’s)
1 15-oz. can chili beans, rinsed and drained
1 15-oz. can pinto beans, rinsed and drained
2 large Portobello mushroom caps, chopped

1. Heat canola oil in a large stewpot over medium heat. Sautè onion, garlic, and celery until onion is translucent. Add vegetable broth and tomatoes, and stir to combine.

2. Add next nine ingredients (mustard through Worcestershire sauce), and stir to combine. Increase heat and bring to a boil. Reduce heat to low; cover and simmer for 20 minutes.

3. Add chili beans, pinto beans, and chopped Portobello mushrooms. Stir to combine. Cover and simmer for an additional 15 minutes or until all vegetables are tender.

Serving suggestion: Serve with Beer Batter Bread.

paula’s montana wheat berry salad

Our friend Paula from Montana can promote the health benefits of Montana red wheat berries ’til the cows come home. She swears that they have magical properties. Whole unprocessed wheat kernels, especially Montana organic red spring wheat berries, are high in protein and fiber, and they’re delicious! This colorful salad recipe showcases their nutty goodness, and it’s perfect for a summer potluck.

1 cup cooked wheat berries (see below)
1/2 cup pineapple chunks
1 cup dried cranberries
1 cup shelled pistachios
1/2 cup pine nuts
1 cup dried apricots, chopped
2/3 cup agave nectar
1 1/2 tsp. cinnamon

Wheat berry prep:
1/2 cup wheat
1 3/4 cup water
1/4 tsp. sea salt

1. Rinse wheat. Combine wheat, water, and salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer 1 hour or until tender. Drain and cool.

2. Combine all ingredients with cooled wheat berries. Mix and serve.

vegan apple pie

If you have one of those little gadgets that can peel, slice, and core apples in just a few seconds, this recipe is a good reason to bring it out and use it.

2 Tbs. flour
1 tsp. cinnamon
Dash of ground nutmeg
1 Tbs. lemon juice
3/4 cup agave nectar
7-8 medium apples
2 prepared vegan pie crusts

1. In a small bowl, mix flour, cinnamon and nutmeg. Set aside. Place one pie crust in pan on a cookie sheet covered with aluminum foil. Set aside the other crust on waxed paper.

2. Peel, core, and slice apples, and place in a large bowl. Toss with lemon juice. Pour agave nectar over apples and mix well. Sprinkle flour & spice mixture over apples and mix again.

3. Turn apples into pie crust (apples will mound up in the center). Place the other crust atop apples, crimp edges of crust, and trim excess. Cut a few slits in top crust for steam to escape. Bake at 375° for 55-60 minutes.

southwestern skillet supper

This fast, hearty supper is a real crowd-pleaser. If you enjoy cooking with meat substitutes, try adding “beef” crumbles. (We added a few chopped Nate’s Meatless Meatballs. Fantastic!)

2 Tbs. canola oil
1 medium onion, chopped
1 medium red bell pepper, chopped
2 cloves garlic, minced or pressed
1 tsp. cumin
2 Tbs. chili powder
1/2 tsp. salt
1 28-oz. can chopped tomatoes, undrained
1 16-oz. can kidney beans, rinsed and drained
1 10-oz. package frozen corn
2 cups pasta shapes (such as macaroni or gemelli), cooked and drained

1. Heat the canola oil in a large skillet over medium heat, and sautè the onion, bell pepper, and garlic for about 5 minutes. Add cumin, chili powder, and salt. Stir to combine.

2. Add tomatoes, kidney beans, and frozen corn. Bring to a boil; reduce heat and simmer for about 15 minutes, stirring occasionally. Add cooked pasta and “beef” crumbles, if using. Serve immediately.

vegan pumpkin pie

Here’s a veganized version of a holiday classic.

1 12-oz. package silken firm tofu
1 16-oz. can pumpkin
3/4 cup agave nectar
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1 9-inch unbaked deep-dish pie shell (Wholly Natural frozen pie crusts are vegan)

Preheat oven to 425°. Rinse tofu and place in blender or food processor. Process on medium speed for about 1 minute until creamy. Add pumpkin, agave nectar, salt, and spices. Process for an additional 2 minutes. Pour mixture into unbaked pie shell and bake for 15 minutes at 425°. (You may need to cover crust with foil to prevent burning.) Lower heat to 350° and bake for another 45-50 minutes. Chill and serve.

spicy oven fries

These fries are a great accompaniment to portobello mushrooms or veggie burgers from the grill. Add vegetarian baked beans and mom’s sweet and sour pepper slaw for a genuine picnic supper!

4 medium potatoes
5 Tbs. canola oil
1 Tbs. cumin
1/2 tsp. chili powder
1/2 tsp. onion powder
1/4 tsp. garlic powder
Salt and pepper to taste

1. Preheat oven to 450°. Thoroughly scrub potatoes. Leaving skins on, cut potatoes lengthwise into a 3/8″ square French-fry shape.

2. Whisk oil and seasonings together in a large mixing bowl. Add sliced potatoes, gently tossing to coat slices evenly (or mix with your fingers). Arrange potatoes on a baking sheet in a single layer. Bake 45-50 minutes, until potatoes are crispy and golden brown. Serve hot.

pistachio brittle

Timing is everything when making candy, so prepare your utensils and measure your ingredients before you begin. A candy thermometer will ensure optimum results. Sue says this brittle is so tasty, it’s totally gift-worthy.

Cooking oil spray
1 1/2 cups turbinado sugar
1/2 cup light corn syrup
1/4 cup water
3/4 cup shelled pistachio nuts
1/2 tsp. vanilla
1/2 tsp. baking soda

1. Grease a large cookie sheet with cooking oil spray and set aside. Combine the sugar, corn syrup, and water in a medium saucepan. Heat on medium heat until bubbling begins. Increase heat slightly until sugar mix comes to a full rolling boil, and insert candy thermometer. Boil, stirring constantly, until mixture reaches 300° (in about 5 to 10 minutes).

2. Remove thermometer; add nuts, vanilla, and baking soda to sugar mix. Stir quickly and immediately pour onto prepared cookie sheet. Work quickly, and spread mixture evenly. Allow to cool completely before breaking into small pieces.

caramel-pecan rolls

If you’re expecting guests, roll out the red carpet and fix a batch of these caramel-pecan rolls for breakfast. They’re guaranteed to rival the offerings of your neighborhood java joint, and your guests may never leave.

Dough:
1 .25-oz. package active dry yeast
1 2/3 cup warm water
1 tsp. salt
4 cups all-purpose flour, divided
1/3 cup sugar
2 tsp. cinnamon
3 Tbs. vegan margarine
Additional margarine for greasing bowl and pan

Caramel:
1/3 cup brown sugar
3 Tbs. vegan margarine
3 Tbs. light corn syrup
1/3 cup chopped pecans

1. To prepare dough, dissolve yeast in warm water in a large bowl. Let stand for 5 minutes; add salt. Stir in 3 1/2 cups of flour to yeast mixture. Dough will begin to pull away from the sides of the bowl. Turn dough out onto a floured surface and knead for about 10 minutes, incorporating the remaining flour until dough is smooth and elastic. Add more flour, a tablespoon at a time, if the dough sticks to your hands.

2. Grease a medium bowl with vegan margarine. Place dough in the bowl, cover with a clean dish towel, and let rise for about 1 hour in a warm place.

3. Meanwhile, prepare the caramel. Grease a 9-inch springform pan with vegan margarine and set aside. In a small saucepan over medium heat, combine brown sugar, vegan margarine, and corn syrup. Stirring constantly, heat until smooth and thick (about a minute and a half). Pour caramel into the bottom of the springform pan and spread evenly with a spatula. Sprinkle pecans over the caramel mixture and set dough aside.

4. Combine sugar and cinnamon in a bowl and set aside. When dough has doubled in size, punch it down and let it rise for about 5 more minutes. On a floured surface, roll dough out into a large rectangle. Spread margarine on dough with a butter knife, leaving a 1/2″ border around the edges, and sprinkle sugar over the margarine.

5. Beginning with the side of the dough closest to you, begin rolling the rectangle tightly into a log. Trim the edges off and discard. Slice the log into 1″ rounds and place them in the springform pan on top of the caramel. Cover with the clean dish towel and let rise until doubled in size (about 40 minutes).

6. Preheat oven to 375°. Bake caramel-pecan rolls for about 25 minutes or until golden brown. Remove from oven and invert pan onto serving plate (be careful!). Open the springform pan, carefully using a knife to help free any rolls that stick to the pan. Lift off the springform pan bottom to reveal the beautiful caramel-pecan topping. Your guests will be impressed!

sue’s vegan chocolate walnut cake

When a reader asked for a vegan chocolate cake recipe, Sue took up the challenge in the test kitchens. The results are delicious.

1 1/2 cups sifted flour
3 Tbs. vegan cocoa
1 cup sugar
1 tsp. baking soda
1/2 tsp. salt
1/2 cup walnuts, chopped fine
5 Tbs. canola oil
1 Tbs. vinegar
1 tsp. vanilla
1 cup cold water

1. Preheat oven to 350°. In a large mixing bowl, stir first six ingredients with a wire whisk. Add remaining four ingredients. Mix until smooth (about 1 minute).

2. Grease a 9x9x2 pan with canola oil or cooking oil spray. Pour batter into pan and bake in preheated oven for 30-35 minutes. Cool; dust with powdered sugar.

HIGH-ALTITUDE (over 5000 ft.) adjustments:
Add 1 Tbs. flour and reduce oil to 1/4 cup. Bake at 375° for 30 minutes.

best ever vegan oat nut date bars

Our friends at The Vegetarian Site claim that this is one of their favorite desserts of all time. Try it and see for yourself!

filling:
3/4 pound dates, chopped
1/2 cup unrefined sugar
1 cup water
Juice of one lemon
1 tsp. vanilla
1 cup walnuts, chopped

crust:
1 1/2 cups unbleached, all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
3 cups rolled oats (not quick oats)
1/3 cup applesauce
1/3 cup vegan margarine (never hydrogenated)
1 cup unrefined sugar

1. In medium saucepan, combine dates, sugar, and water. Cook over medium heat, stirring constantly, until thickened (approximately 8 minutes). Remove from heat and cool. Add lemon juice, vanilla, and walnuts.

2. In separate mixing bowl, sift flour, salt, and baking soda. Add oatmeal, applesauce, margarine, and sugar. Combine well. With wet hands, press half of the oatmeal mixture into a greased 13x9x2-inch or 11x11x2-inch pan. Spread with filling. Cover with remaining oatmeal mixture.

3. Bake at 350º for 30-40 minutes or until golden brown. Cool to room temperature and cut into squares. Refrigerate if desired. Enjoy!

More vegan recipes from the Vegetarian Site are available here.

mom’s sweet & sour pepper slaw

dressing:
1/2 cup vinegar
1/2 cup sugar
1/4 cup canola oil
1/4 cup water
1/2 tsp. salt

slaw:
1/2 red bell pepper, thinly sliced
1/2 green bell pepper, thinly sliced
1/4 cup jalapeño pepper, minced
6 cups coleslaw

1. Place dressing ingredients in a small bowl. Stir with a whisk and set aside.

2. Combine slaw ingredients in a medium bowl. Pour dressing over slaw, tossing to coat.

“sausage” & lentils

Greg Lawson kindly allowed us to post his version of this classic recipe. If the vegan products aren’t available in your area, you can order them from The Mail Order Catalog, VeganEssentials, or Pangea. You can also use vegan meat substitutes you may have on hand.

2 Tbs. olive oil
4 slices Lightlife brand vegan bacon, diced (or 2 strips Primal Strips brand jerky, hickory flavored)
3 Yves brand vegan sausage links
1/2 cup diced onion
1/4 cup diced fennel bulb (optional)
1/4 cup diced carrots
2 tsp. minced garlic
1 bay leaf
1 cup brown lentils
2 sprigs fresh thyme or 1 tsp. dried thyme
1/2 tsp. hot pepper flakes
15-ounce can diced tomatoes, undrained
1.5-oz bag Stonewall’s Jerky (mild or wild)
1 stick Vegi-Deli brand Quick Stix (any flavor), cut diagonally into 1-inch pieces and halved crosswise
3 cups vegetable stock (add more stock or water if you desire, but this should not be a soup)
A shot of wine if needed (for the pan or for the cook)

Heat the olive oil. Place the vegan “bacon” in a medium saucepan over medium heat. Cook until crispy, about 3 minutes, and remove from the pan. Brown the “sausages” in the hot oil until golden (2 to 3 minutes per batch). Remove from the saucepan and set aside. Add the onions, fennel (if desired), and carrots to the saucepan and cook, stirring occasionally, for 3 minutes. Add the garlic and bay leaf and sauté until fragrant, about 30 seconds. Add the lentils and stir for about 1 minute. Return the browned sausages and bacon to the pan; stir in the thyme, hot pepper flakes, tomatoes, Stonewall’s Jerky, Quick Stix pieces, and vegetable stock, and bring to a boil. Reduce to a gentle simmer and cook 50 to 55 minutes, or until the lentils are tender and have soaked up most of the liquid. Remove and discard the bay leaf and thyme sprigs.

Serve the lentils and sausage with whole-grain mustard and crusty bread.