hungarian bean soup

Making a big pot of soup chockfull of vegetables is a weekend ritual around here, and Hungarian Bean Soup is a favorite.

2 Tbs. olive oil
2 celery stalks, finely chopped
1 medium onion, finely chopped
2 medium carrots, finely chopped
2 cloves garlic, minced or pressed
6 cups vegetable stock (if you prefer, use vegetarian chicken-flavor broth)
2 bay leaves
1 14-oz. can pinto beans, drained
1 tsp. Hungarian paprika
1 tsp. oregano
1 tsp. basil
Salt and freshly ground pepper to taste

1. Heat olive oil in a large stewpot. Sautè celery, onion, carrots, and garlic until vegetables begin to soften (about 10 minutes).

2. Add vegetable stock; heat to boiling. Reduce heat; add bay leaves, cover, and simmer until celery is soft (about 30 minutes). Add pinto beans, paprika, oregano, and basil. Cook for an additional 5 minutes.

3. Add salt and pepper to taste. Discard bay leaves and serve with sides of salad and/or crusty peasant bread.

pasta sauce with rosemary

If you’re a fan of rosemary, you’ll love this fragrant pasta sauce.

3 Tbs. olive oil
1 large onion, chopped fine
2 cloves garlic, minced or pressed
1 quart tomatoes, chopped fine
1/2 cup tomato paste
3 tsp. fresh rosemary, minced
1 tsp. fresh basil, minced
1/2 tsp. salt
Freshly ground pepper to taste

Heat olive oil in a large saucepan or stewpot. Sauté onions and garlic until golden. Add remaining ingredients; simmer over medium heat about 20 minutes, stirring frequently.

fajitas with cool avocado sauce

Tofutti’s Better Than Sour Cream is the secret ingredient in this delightfully creamy non-dairy sauce. It’s the perfect complement to the hot and spicy fajita veggies.

Avocado sauce:
1 ripe avocado, coarsely chopped
1 cup Tofutti Better Than Sour Cream
2 Tbs. lime juice
Salt to taste

Fajita veggies:
2 Tbs. olive or canola oil
1 large yellow onion, coarsely chopped
1 green pepper, coarsely chopped
1 red pepper, coarsely chopped
1 large tomato, coarsely chopped
3/4 cup vegetable broth
1 jalapeno, minced
2-3 cloves garlic, minced or pressed
2 tsp. ground cumin
1 Tbs. chili powder
Pinch of cayenne
1 tsp. salt
Black pepper, freshly ground

Tortillas (preferably warm)

1. In food processor or blender, combine avocado, non-dairy sour cream, lime juice, and salt to taste. Set aside.

2. Heat oil in large, non-stick skillet. Sauté onion and peppers until onions are transparent. Add remaining ingredients; stir to combine and simmer until peppers are tender (about 5-7 minutes).

3. Spoon veggie mixture into tortillas; roll and top with avocado sauce or serve open-faced with avocado sauce.

Variation: Add chopped pre-cooked tofu or tempeh to the veggie mixture when you add the vegetable broth.

mexican “chicken” stew

Add your favorite chicken substitute to this tasty tomato-based stew. Olé!

2 Tbs. olive oil
1 medium onion, chopped
16 oz. chicken substitute (thawed if frozen)
2 tsp. cumin
2 tsp. cocoa powder
2 tsp. cinnamon
2 tsp. chili powder
1 28-oz. can diced tomatoes, undrained
1/2 tsp. salt
1 1/2 tsp. brown sugar

1. In large saucepan, sauté onion in olive oil until translucent. Add chicken substitute and cook until heated through.

2. Add cumin, cocoa powder, cinnamon, and chili powder; stir to combine.

3. Add tomatoes, salt, and brown sugar. Simmer for 10 minutes. Serve over rice.

mushroom gravy

Mmmmm…savory gravy, perfect with mashed potatoes and so much more.

2 Tbs. canola oil
1 medium onion, diced
2 garlic cloves, minced or diced
1 1/2 cups shitake mushrooms, sliced
1/4 cup tamari
4 cups vegetable broth
1/4 cup rice flour
1/2 tsp. thyme
2 tsp. sage
Salt and pepper to taste

1. Heat the canola oil in a heavy saucepan over medium heat. Add onions and garlic and cook, stirring frequently, until the onions are translucent. Add mushrooms. Cook for another five minutes.

2. Stir in tamari and vegetable broth; bring to a boil. Reduce heat and simmer for about 10 minutes. Whisk rice flour and spices into gravy mixture until well blended. Serve immediately.

mediterranean pasta salad

2 cups tricolor fusilli or rotini pasta
1 green bell pepper, chopped
1/2 red onion, chopped
1 cup cherry tomatoes, halved
1/2 cup kalamata olives, pitted
2 Tbs. Italian flat-leaf parsley
3 Tbs. fresh basil, chopped

Cook pasta; drain and cool. Combine with chopped vegetables and herbs. Toss with your favorite oil and vinegar dressing (we like Newman’s Own Balsamic Vinaigrette).

mushroom barley soup

My mother usually made a crockpot of barley soup when the weather was especially frigid (and in Upstate New York, that was often). This vegan barley soup, which uses dried shitakes for an extra flavor dimension, will warm you up right down to your toes.

4-5 dried shitake mushrooms
3 Tbs. olive oil
2 cloves garlic, minced or pressed
1/4 cup celery, diced
1 medium yellow onion, chopped fine
1 large carrot, diced
12 oz. white mushrooms
8 cups water
1 cup pearl barley
2 bay leaves
1 tsp. sage
1 tsp. thyme
Pinch of Hungarian paprika
Salt and pepper to taste
Parsley, chopped

1. Place the shitake mushrooms in a bowl; pour boiling water over them. Cover the bowl and let the mushrooms soften for about 45 minutes. Remove the mushrooms and pour the soaking water through a cone coffee filter to remove any sediment. Reserve the strained liquid. Dice the shitakes.

2. Heat the olive oil in a large stewpot over medium heat. Sauté the garlic, celery, onion, and carrot until the onions are translucent. Add the white mushrooms and shitakes and cook, stirring occasionally, for about 5 minutes.

3. Add 8 cups of water, the reserved mushroom soaking liquid, barley, and bay leaves. Bring to a boil and reduce heat to low. Partially cover and cook for 20 minutes, stirring occasionally.

4. Add remaining spices; cook, stirring occasionally, until the barley softens (about another 30 minutes).

5. Stir in chopped parsley right before serving.

mediterranean stew

This stew has a good blend of flavors and textures. Serve over polenta, rice, or couscous.

2 Tbs. olive oil
1 cup red onion, chopped
2 cups green pepper, coarsely chopped
2 cloves garlic, crushed
1 cup mushrooms, sliced
1 medium eggplant, unpeeled, cut into 1-inch chunks (about 4 cups)
1 28-oz can crushed tomatoes
1/2 cup kalamata olives, pitted and sliced
1 15-oz can of garbanzo beans, drained
1 Tbs. rosemary, chopped
1 cup parsley, coarsely chopped

1. Heat oil in a large pan. Sauté onion and pepper until soft, about 10 minutes. Add garlic, mushrooms, and eggplant. Simmer, stirring occasionally, until eggplant is softened but not mushy, about 15 minutes.

2. Add tomatoes, olives, garbanzo beans, and rosemary. Simmer until heated through, about 10 minutes. Stir in parsley. Makes

linguine with walnuts & swiss chard

Although the combination of pasta, nuts, and greens may seem unlikely, the flavors are wonderful. Serve with a green salad and some rustic bread.

1 cup walnuts, coarsely chopped
1 large bunch Swiss chard
3 Tbs. walnut oil
2 cloves garlic, minced or pressed
1/4 cup shallots, diced fine
16 oz. linguine
Salt and pepper to taste

1. Toast walnuts in a skillet over medium heat. When the walnuts are fragrant, they’re done. Be careful—they can burn quickly.

2. While the pasta water heats, trim and rinse Swiss chard leaves. Slice leaves into ribbons.

2. Heat walnut oil in a large skillet. Add garlic and shallots and cook until shallots are tender (about 10 minutes). Add the chard and cook, stirring occasionally, for about 5 minutes.

3. Cook linguine in boiling water; drain. Add chard mixture and walnuts to pasta; stir to combine. Season with salt and pepper to taste. Serves 4.

spanish rice

Enjoy this low-fat version of an old favorite.

1 Tbs. canola oil
1/2 cup uncooked long-grain white rice
1/2 cup onion, chopped fine
2 garlic cloves, minced or diced
1/2 cup tomato, diced
1 cup vegetable broth (or vegetarian chicken-flavor broth)
1/2 tsp. cayenne pepper
1/2 tsp. ground cumin
1/2 tsp. salt
Freshly ground pepper

1. Heat the canola oil in a heavy saucepan over medium heat. Add uncooked rice and cook, stirring constantly, until rice is golden (about 4 minutes). Add the onion and garlic and cook for another minute. Add the tomato.

2. Add the stock and spices. Bring to a boil. Reduce heat to low, cover, and simmer until rice absorbs the liquid (about 15 minutes). Serve with your favorite main entrée. Garnish with fresh parsley sprigs. Serves 4.

hummus

I tasted hummus for the first time when I moved to Los Angeles and began frequenting a local Middle Eastern restaurant known for huge rounds of pita bread, heaping platters of salad, and the three rambunctious brothers who owned the establishment. I’ve been hooked ever since.

2 15-oz. cans garbanzo beans, drained
2 cloves garlic, minced or pressed
2 Tbs. tahini
Juice of 1/2 lemon
2 tsp. ground cumin
1/4 cup olive oil
Salt to taste

Place first five ingredients in a food processor and combine. Add olive oil while mixing until a smooth paste is achieved. Add salt to taste. Garnish with a sprinkling of paprika and serve as a dip for raw vegetables or with wedges of pita bread.

spinach and peanut sauce over rice

Zainab Ali and her friend submitted this Gambian recipe. Serve over rice or couscous or millet.

2 Tbs. olive oil
2 onions, chopped
2 garlic cloves, minced or pressed
3/4 green bell pepper
1 6-oz. can tomato paste
1 10-oz. package frozen chopped spinach (or fresh spinach)
2 vegetarian bouillon cubes
1/4 cup peanut butter
Pinch of cayenne pepper
Salt to taste
Rice or couscous or millet
Optional: fried tofu

1. Heat olive oil in medium saucepan. Sauté onion, garlic, and green pepper in the oil until onion is translucent. Scoop out the vegetables and set aside. Add the tomato paste to the saucepan for the process called “burning the paste,” which means cooking the tomato paste until it bubbles and is thoroughly cooked.

2. Stir in the onions, peppers, garlic, and spinach. If you’re using frozen spinach, no additional liquid is needed. If you’re using fresh spinach, add 1/8 cup of water. Add the bouillon cubes. Sauté spinach until cooked.

3. Stir in the peanut butter. Add cayenne and salt to taste. Serve over rice or couscous or millet.

Optional fried tofu: Cut extra firm tofu into cubes. Place millet or corn meal in a bowl; stir in the tofu to lightly coat the cubes. Add approximately 3 Tbs. olive oil or canola oil to a medium skillet. Sauté the tofu until lightly brown; stir into the spinach mixture.

haroset

Haroset is a Passover tradition with many regional variations around the world. Rabbis originally created the sweet, fruity, and flavorful dish to counter the bitter herbs used in the Passover Seder. Haroset is a delightful addition to your Passover table.

3 sweet apples, peeled, cored, and chopped
1 Tbs. lemon juice
1/4 cup dried cherries
1/2 cup walnuts, coarsely chopped
1 tsp. lemon zest
1 Tbs. brown sugar
1 tsp. cinnamon
2 to 3 Tbs. sweet red Passover wine (or more, if necessary)

Place chopped apples in a large bowl and sprinkle with lemon juice. Add chopped cherries, walnuts, zest, sugar, and cinnamon. Moisten with wine to make a thick paste. Adjust seasonings to your liking.

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!

moroccan rice casserole

Sue tried to come up with a recipe that would dress up plain old ordinary rice. She succeeded with this blend of exotic spices. You’ll love the yellow color from the turmeric.

3 Tbs. olive oil
1/2 onion, chopped fine
1 cup rice
1 15-oz. can vegetable broth
1 cup water
1 cup broccoli florets
1 can diced tomatoes, undrained
1/2 tsp. turmeric
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. ground cardamom
1/8 tsp. cloves
1/2 tsp. salt
1/4 tsp. black pepper

Heat oil in a large saucepan and cook onion until slightly browned. Add rice and stir for a few minutes. Add remaining ingredients, stir, reduce heat to simmer, and cook for 30 minutes. Let stand for a few minutes before serving.

cuban black beans & rice

Using dried beans is the most authentic way to prepare this dish, but to save time, we’ve substituted canned beans.

2-3 Tbs. olive oil
1 large yellow onion, finely chopped
1 large green pepper, finely chopped
2 cloves garlic, minced or pressed
3 cups vegetable broth
2 14-oz. cans black beans
1 tsp. hot pepper sauce
1/4 tsp. dried oregano
1 bay leaf
2 tsp. raw sugar
1 tsp. salt
2 Tbs. dry white wine

Sautè onion and green pepper in oil until onion is transparent, about 6-8 minutes, stirring often. Add garlic and stir for one minute. Add broth and simmer on low heat for 10 minutes. Add beans and remaining ingredients except wine, and simmer for 20 minutes. Add wine and remove bay leaf. Serve over hot cooked rice.

jill’s african vegetable soup

Jill’s mom made this African Vegetable Soup for Jill’s stepfather. Now when Jill makes this soup, the aroma of the spices always makes her think of him.

1 Tbs. canola oil
1 large onion, chopped
1 celery stalk, chopped
1 medium sweet potato, cut into small cubes
1/4 cup chopped fresh parsley
4 cups water
1 28-oz. can tomatoes, undrained, chopped
2 tsp. salt
1 tsp. turmeric
1/2 tsp. thyme
1/2 tsp. cumin
1/8 tsp. cinnamon
1/8 tsp. ground red pepper
1 bay leaf
1 small zucchini, diced
1 15-oz. can garbanzo beans, rinsed and drained
1/2 cup uncooked elbow macaroni

1. Heat the oil over medium heat in a large stewpot. Add the onions, celery, and sweet potato and cook until onions are translucent.

2. Add remaining ingredients except for zucchini, garbanzo beans, and macaroni. Bring to a boil. Reduce heat to low, cover, and cook for 15 minutes.

3. Stir in remaining three ingredients. Cook, partially covered, over medium heat until the macaroni is tender. Serves 6.

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.

minestrone

There are many versions of minestrone; this is one of our favorites. Feel free to substitute in-season produce.

2 Tbs. olive oil
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped,
2 zucchini, sliced
3 red potatoes, peeled and cubed
3 cups cabbage, shredded
1 1/2 quarts vegetable broth or water
1 15-oz can chopped tomatoes, with liquid
1 16-oz can cannellini beans, drained
1 cup cut green beans
salt to taste

1. In large stewpot, heat olive oil. Sauté onion until semitransparent.

2. Add carrots, celery, zucchini, potatoes, cabbage, and vegetable broth. Bring to a boil. Reduce heat; simmer for 2 hours, stirring occasionally.

3. Add remaining ingredients; simmer another 30 minutes.

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!

southwestern veggie salad

Southwestern Veggie Salad is a colorful side dish that’s perfect for a potluck or any occasion that calls for a quick recipe. You’ll make this salad again and again.

1 red bell pepper, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
1/2 medium Vidalia or red onion, finely diced
1 bunch of flat-leaf parsley or cilantro, chopped
1 15-oz. can corn, drained
1 15-oz. can black beans, drained
1 15-oz. can garbanzo beans, drained
1 cup picante sauce

Mix all ingredients together and chill. That’s it!

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.

better-than-chicken cacciatore

Tomatoes, bell peppers, and mushrooms in a savory oven-baked sauce are perfect on a chilly night. Serve with a green salad, some crusty peasant bread, and perhaps your favorite wine.

2 Tbs. olive oil
1 large onion, coarsely chopped
1 medium red bell pepper, coarsely chopped
1 medium green bell pepper, coarsely chopped
8-oz. package fresh button mushrooms, sliced
1 16-oz. package of your favorite chicken substitute (defrosted if frozen)
3 cloves garlic, minced or pressed
2 tsp. dried basil
2 tsp. dried oregano
1 bay leaf
1 28-oz. can diced tomatoes, undrained
2 Tbs. tomato paste

rice or pasta

1. Heat olive oil in large skillet. Sauté onions for about 5 minutes. Add bell peppers; continue to sauté until onions and peppers are softened.

2. Add remaining ingredients to skillet; bring to a boil. Reduce heat to low and simmer, stirring occasionally, for 15 minutes.

3. While cacciatore is simmering, preheat oven to 350°. Transfer cacciatore to an oven-safe baking dish and cover with a lid or foil. Bake until heated through and bubbly, about 40 minutes. Serve over rice or pasta.

almond tofu

Cindy Gliebe of VeggieSensations provided us with this recipe. Serve over rice for an Asian sensation!

2 cups water
2 Tbs. cornstarch
1/2 cup soy sauce
1 Tbs. peanut butter
1 tsp. onion powder
1/2 tsp. garlic powder
1 tsp. fresh, peeled, grated ginger root
1 Tbs. sesame oil
1 lb. extra firm tofu, cut into cubes
6 cups mixed vegetables of your choice: broccoli, carrots, onions, celery, water chestnuts, bamboo shoots, mushrooms, green peppers
1/2 cup sliced almonds

1. Using a wire whisk, mix first seven ingredients together. Set aside.

2. In saucepan over medium heat, heat sesame oil. Sautè tofu cubes until firm and brown. Set tofu aside to drain on paper towels.

3. In the same pan, sautè vegetables. When the vegetables are tender, add sliced almonds and sauce. Heat through and serve over rice.

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.

baba ghanouj

When eggplant is in season and plentiful, we stock up and make huge batches of this Middle Eastern classic. You know, even people who think they don’t like eggplant like baba ghanouj.

2 medium to large eggplants
2 cloves garlic
3 Tbs. tahini
3 Tbs. lemon juice
Salt to taste
Olive oil
Parsley for garnish

1. Preheat oven to 450°. Slice eggplants in half lengthwise. Pierce each half several times with a fork and place on a cookie sheet covered with aluminum foil. Bake eggplant halves until tender. Cool.

2. Peel eggplant and mash in a colander; drain juices.

3. Combine first five ingredients in a food processor and pulse until smooth (if you don’t have a food processor, stir ingredients together in a large bowl, mashing eggplant as you work). Drizzle with olive oil, garnish with parsley sprigs or chopped parsley, and serve with pita bread.

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.

asian peanut sauce

This sauce is wonderful over pasta or stir-fried vegetables and rice.

1/2 cup olive oil
5 Tbs. peanut butter, creamy or crunchy
6 Tbs. tamari
4 Tbs. balsamic vinegar
4 Tbs. mellow white miso
1 garlic clove, minced or finely chopped

In a medium bowl, whisk all ingredients together. Pour over warm pasta tossed with sesame oil or stir-fried vegetables and rice.

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).

gallo pinto

This Costa Rican staple of rice and beans is usually eaten for breakfast, although it’s not unusual for people in this Central American country to eat this dish several times a day. Serve with some fresh, sliced papaya or mango or other tropical fruit.

3 Tbs. canola or olive oil
1 cup onion, chopped
3 cloves garlic, minced
3 cups cooked white rice
2 8-oz. cans black beans, undrained
2 tsp. cumin
2 tsp. fresh ginger, minced
5 Tbs. vegetarian Worcestershire sauce
Salt and pepper to taste

1. Heat oil in a large skillet over medium heat. Add onion and sauté until it becomes translucent. Add garlic and sauté until golden.

2. Add remaining ingredients and cook until heated through, stirring well. Serve warm. Gallo Pinto is one of those dishes that seems to taste better the next day.

tortilla soup

This soup is perfect for a weeknight because it’s ready in about half an hour.

2 Tbs. canola oil
1 large onion, chopped
1 small zucchini, sliced 1/2 inch thick
1 clove garlic, minced or pressed
4 cups vegetable broth
1 14-oz. can black beans, drained and rinsed
1 14-oz. can diced tomatoes, undrained
2 Tbs. lime juice

Tortilla chips for topping

1. Heat canola oil in large saucepan. Sauté onion until translucent. Stir in zucchini slices; cook for about 2 minutes. Add garlic, broth, soybeans, and tomatoes. Cook until zucchini is soft.

2. Remove from heat; stir in lime juice. Ladle into soup bowls and top with crushed tortilla chips. Serves 4.

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.

thai soup in an instant

Sue submitted this abbreviated version of a wonderfully flavorful recipe from her cousin Ellen. If you’re really in a hurry, substitute 1 tsp. onion powder for the diced onion. You can also vary the amount of jalapenos to your taste.

1/2 medium onion, diced
1 14-oz. can black beans, pureed
1 14-oz. can vegetable broth
1 14-oz. can pure pumpkin
1 14-oz. can coconut milk
2-3 Tbs. jalapenos, diced, or 1-oz canned
2 tsp. cumin
1/2 tsp. prepared minced garlic

Combine all ingredients in a soup pot; heat to boiling; reduce heat and simmer for 5 minutes. Garnish with fresh chopped cilantro.

watermelon papaya smoothie

Take advantage of August’s delicious, sweet (and cheap!) watermelon by whipping up a batch of watermelon papaya smoothies.

2 cups watermelon, seeds and rind removed
2 cups papaya, sliced
8-10 ice cubes
1/4 cup of your favorite non-dairy milk
Splash of lime juice

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

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.

tahini sauce

Tahini makes a terrific topper for falafel sandwiches.

1 cup tahini
1/2 cup water
Juice of 1-2 lemons (to taste)
2 cloves garlic, minced or pressed
1/2 tsp. cumin
Salt to taste

Whisk all ingredients together in a bowl. Adjust seasonings to taste. Sprinkle with paprika for a colorful garnish. Drizzle over falafel and other pita fillings.

presto pesto

Pesto is usually made with parmesan cheese. You can substitute a vegan parmesan cheese if you like, but we think that pesto is delicious without it. Serve with a green salad and your favorite wine.

1 cup pine nuts (also called piñon nuts)
1 cup olive oil
2 garlic cloves, minced or pressed
2 cups fresh basil leaves
1/4 cup vegan parmesan, optional
Salt and pepper to taste

Your favorite pasta

1. Start heating the pasta water while you assemble the pesto ingredients. When the water begins to boil, add the pasta and start preparing the pesto.

2. In a food processor, combine all ingredients and process until smooth.

3. Drain pasta and toss with pesto.

monika’s sesame noodles

Take these tasty sesame noodles to your next office potluck or picnic and treat your friends to a taste of the Far East. They’re delicious and easy to make.

16 oz. udon noodles (use linguine if you can’t find udon)
1/4 cup sesame oil
1/4 cup soy sauce
1 1/2 tsp. sugar
1/4 tsp. freshly ground black pepper
1 clove garlic, pressed or minced
2 Tbs. sesame seeds

1. Cook the pasta according to the package directions. Drain.

2. Combine the remaining ingredients in a bowl. Pour over the cooked pasta; toss to combine. Refrigerate until ready to serve.

sesame broccoli

Here’s a simple side dish with an Asian twist.

2 Tbs. soy sauce
2 Tbs. rice vinegar
2 Tbs. sesame oil
2 Tbs. agave nectar
salt and pepper to taste
2 bunches broccoli, trimmed and cut into small florets
1/4 cup sesame seeds

1. In a large bowl, whisk together soy sauce, rice vinegar, sesame oil, agave nectar, and salt and pepper; set aside. Steam broccoli florets until just tender; set aside to cool. In a large skillet, toast sesame seeds.

2. Add broccoli florets to bowl with dressing; stir to combine. Let sit at room temperature until ready to serve (up to 2 hours). Sprinkle with toasted sesame seeds right before serving.

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.

black bean enchilada bake

Save this dish for a chilly winter evening—it’s the ideal comfort food. Serve with Spanish rice and a spinach salad.

1 28-oz. can black beans
1 10-oz. bag frozen corn
6 oz. button mushrooms, sliced
2 cloves garlic, minced or pressed
1 large or 2 medium tomatoes, diced
1/2 cup vegetable broth
1/2 cup salsa
1 tsp. dried oregano
1 tsp. cumin
2 tsp. chili powder
Olive oil for greasing baking dish
1 15-oz. can enchilada sauce
4 extra-large whole wheat tortillas (or 6-8 regular size)
Vegan cheese (optional)
Vegan sour cream (optional)

1. Preheat oven to 350°. In a medium saucepan over medium heat, combine first seven ingredients. Heat for about five minutes, stirring occasionally. Add oregano, cumin, and chili powder. Continue cooking until mixture is heated through.

2. Meanwhile, lightly grease a 13 x 9 (or similar size) baking dish. Pour about ½ cup of the enchilada sauce in the baking dish and spread evenly. Heat tortillas in the microwave for about 30 seconds until they are soft and pliable.

3. Scoop about a cup of the enchilada filling into the middle of a tortilla. Roll your tortilla, fold ends under, and place seam side down in the baking dish. Continue until the filling is used up. Pour remaining enchilada sauce over rolled up tortillas. Sprinkle with vegan soy cheese if you like. Bake for about 15 minutes, until the cheese is melted and the sauce is bubbly. Serve with vegan sour cream and a side of salsa.

flamin’ garden fajitas

The combination of jalapeño, cayenne, and paprika gives these fajitas a pleasant heat. If you prefer a milder taste, omit the cayenne and reduce the amount of minced jalapeño. You can find flavored baked tofu in the refrigerated section of most supermarkets. (We used a tomato-basil flavored tofu.)

2 Tbs. canola oil
1 medium onion, sliced into thin strips
1 red bell pepper, sliced into thin strips
1 green bell pepper, sliced into thin strips
1 jalapeño, minced
1/4 tsp. garlic powder
1/4 tsp. cayenne (or to taste)
1/2 tsp. oregano
1/2 tsp. paprika
1/2 tsp. cumin
8 oz. mushrooms, sliced
8 oz. baked tofu, sliced
8 tortillas
Vegan sour cream (try Tofutti Better Than Sour Cream)
1 avocado, sliced
2 tomatoes, diced
2 Tbs. cilantro, minced for garnish

1. Heat oil in a large skillet. Sautè the onion until translucent (about 5 minutes). Add bell peppers and jalapeño; stir to combine. Add 1/4 cup water, and cover skillet. Cook for about 5 minutes, stirring occasionally.

2. Remove cover and add spices, mushrooms, and baked tofu. Cook, stirring occasionally, until the mushrooms are tender and the tofu is heated through (about 5 minutes). If desired, begin warming the tortillas (either wrapped in foil in the oven or wrapped in paper towels in the microwave).

3. Transfer fajita mixture to a large bowl. Allow guests to top their tortillas with the fajita mixture, vegan sour cream, sliced avocado, diced tomatoes, and cilantro. Olè!

armenian garlic dip

This is a great way to use day-old bread, and according to the Armenians, the only way to ingest such massive amounts of raw garlic and enjoy it. Jill in Boulder, Colorado submitted this recipe. She says that this recipe is one of several gifts from her dear friend and brother Spice, a vegan gourmet chef.

Jill advises against kissing or engaging in any close-talking with non-eaters of this raw garlic dip soon after you indulge in the intense garlickyness.

5 or 6 cups whole wheat bread innards (everything except the crust)
3 medium bulbs (not cloves) garlic
1 1/2 tsp. salt
3/8 cup lemon juice (fresh if possible)
1 1/4 cup extra virgin olive oil

Soak the bread in enough water to more than cover it, and then squeeze out the extra water and set the bread aside. In a food processor, mix the garlic, salt, lemon juice, and oil until the garlic is pureed. Add the bread and run until the mixture is homogenous. Refrigerate several hours to allow flavors to develop.

Note: The garlic has a preservative quality that allows this dip to keep at room temperature in a sealed jar for about two weeks. In the refrigerator, it will keep at least as long, with a gradual intensifying of flavors that is desirable.

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.