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MAIN DISH

Citrus- Roasted Tofu

Serves: 6 to 8 Two 14- to 16-ounce tubs extra-frm touOrange marinade

 u!ce o 1 oran"e u!ce o 1 #emon$ tab#es%oons re&uce&-so&!um so' sauce1($ cu% oran"e marma#a&e1 tab#es%oons o#!ve o!#1 tab#es%oon 'e##ow mustar&1($ teas%oon &r!e& tarra"onSevera# "r!n&!n"s o b#ac) %e%%er*1 tab#es%oon o#!ve o!#8 to 1+ bab' carrots, uartere& #en"t.w!se1 to $ c#oves "ar#!c, m!nce&, o%t!ona#1(/ cu% s#!vere& a#mon&s1(4 teas%oon curr' %ow&er1(4 cu% m!nce& res. %ars#e'0re.eat t.e oven to 4$2 35ut eac. b#oc) o tou !nto 8 s#!ces about 1($-!nc. t.!c)7 crossw!se #ot we## between severa##a'ers o %a%er towe# or c#ean tea towe#5omb!ne t.e !n"re&!ents or t.e mar!na&e !n a sma## m!x!n" bow# an& w.!s) to"et.erArran"e t.e tou !n a s!n"#e #a'er on a %arc.ment-#!ne& roast!n" %an S%oon t.e mar!na&e

"enerous#' over t.e surace o t.e tou 9oast or 1 m!nutes, or unt!# t.e tou be"!ns to turn"o#&en5areu##' !% t.e tou w!t. a s%atu#a, an& s%oon more mar!na&e over t.e surace 'ou w!## #!)e#'.ave a b!t #et over7 9oast or 1 m!nutes #on"er, or unt!# t.e tou !s frm an& "o#&enMeanw.!#e, .eat t.e o!# !n a sma## s)!##et A&& t.e carrots, "ar#!c, a#mon&s, an& saut; overme&!um .eat, st!rr!n" reuent#', unt!# bot. are "o#&en 9emove rom t.e .eat

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3res.#' "roun& %e%%er to tasteDr!e& .ot re& %e%%er a)es to taste, o%t!ona# cu% m!nce& res. %ars#e'Instruct!ons0re.eat t.e oven to 4++2 3In a #ar"e m!x!n" bow#, comb!ne t.e se!tan, be## %e%%ers, =ucc.!n!s, o#!ve o!#, an& ter!'a)!mar!na&e St!r to"et.er Transer to a roast!n" %an9oast !n t.e oven or 1 m!nutes, st!rr!n" occas!ona##' St!r !n t.e sca##!ons, t.en roast or to 1+m!nutes #on"er, or unt!# t.e se!tan an& ve"etab#es are touc.e& .ere an& t.ere w!t. c.arre& s%ots

 Transer t.e m!xture to a serv!n" conta!ner Season to taste w!t. %e%%er an& o%t!ona# &r!e& .otre& %e%%er a)es S%r!n)#e w!t. %ars#e' an& )ee% covere& unt!# serv!n"

?BCBTAB

5au#!ower Manc.ur!an

 

Ingredients:

For the Florets

4 large (Cauliflower)

¼ kg Flour

¼ kg cornstarch

Salt to taste

2 dried red chillies

1 Chopped green chili ( garnish )

1/4 tsp red chilly powder 

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¼ cup Garlic paste (hoeade)

¼ cup Ginger paste (hoeade)

!il for deep frying

 

For the Sweet and Spicy Sauce"

1 cup finely Chopped Spring !nions

1/4th tsp ushroo seasoning

¼ cup Soya Sauce

1 cup #oato $etchup

Sugar to taste

2 t%sp !il

?e"etab#e 5urr'

Eggplant Terrine

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INGREDIENTS

Terrine ingredients:

• @ )" #ar"e re& be## %e%%ers about 1 1($ #bs7• 1 )" frm e""%#ants about $ 1($ #bs7

• 1 1($ cu%s #oose#'-%ac)e& at-#ea %ars#e' #eaves

• /(4 teas%oon sa#t

• 1($ teas%oon res.#' "roun& b#ac) %e%%er

• 1 b#oc) o c.eese

Raw tomato sauce:

• / c#oves o "ar#!c, %ee#e& an& fne#' c.o%%e&

• $4 %cs o tomato

• 1(4 cu% v!r"!n o#!ve o!#

• 1($ teas%oon sa#t

• 1(4 teas%oon res.#' "roun& b#ac) %e%%er

• 1(4 cu% Tomato sauce

SAAD

Me&!terranean

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 T.a! Man"o Sa#sa w!t. Tou an& 0eanut Sauce

Strawberr' E ettuce Sa#a& w!t. Strawberr' D!%

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0ASTA

Vegan Spinach-Mushroom Lasagna

& alost naed this '#he orlds *asiest +asagna, %ecause this dish is super easy to ake- .sing no%oil

noodles and preade sauce cuts prep tie down so uch that you can throw this together pretty 0uickly and

your dinner guests will think you slaed away in the kitchen for hours- & sered this at a party once and it was ahuge hit so & can attest to its oniore friendliness- #his tastes een %etter reheated the ne3t day- Contri%uted

%y ianne en5 fro VeggieGirl.

Seres" 6 or ore

Tofu “Ricotta” 

14ounce package fir tofu drained

1/2 cup raw cashews

1/4 cup leon 7uice

2 cloes garlic

2 ta%lespoons egeta%le %roth

1 teaspoon dried %asil

1 teaspoon salt

1/2 cup nutritional yeast

8 ounces %a%y spinach

9

1 sall onion chopped

2 teaspoons olie oil

1 pound ushroos chopped

1 package nocook lasagna noodles (& used glutenfree %rown rice noodles)

26ounce can toato sauce (or you can ake your own of course)

1 cup aiya o55arellastyle cheese (or ore to your liking)

http://www.veggiegirl.com/http://www.veggiegirl.com/

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:reheat oen to ;dd ore egeta%le %roth if the i3ture is

too thick- >dd the spinach and pulse until its i3ed in-

Saut? the onion in the olie oil until translucent- >dd the ushroos and a pinch of salt and cook until theyre

soft-

Spoon a 0uarter of the toato sauce oer the %otto of a casserole dish- +ayer a third of the noodles oer the

sauce- Spoon another 0uarter of the toato sauce oer the noodles followed %y half the ricotta and half of the

ushroos- Coer with a third of the noodles-

#hen spread another 0uarter of the toato sauce oer the noodles followed %y the rest of the ricotta and

ushroos- Coer with the rest of the noodles and spread the rest of the sauce oer the top- Coer with foil

and cook for ;= inutes- @eoe the foil and sprinkle the aiya cheese oer the top- Aake for another 1<

inutes-

Pasta Primavera

 >uthor" Baa

@ecipe type" :asta ain dish

Cuisine" egan / Dealthy:rep tie" 2= ins

Cook tie" 2= ins

#otal tie" 4= ins

Seres" 4 to 8

 

#hough this plant%ased :asta :riaera uses only a halfpound of pasta itEs so chockfull of egeta%les that it

akes 0uite a heaping helping-

&ngredients

pound short pasta such as rotini or penne prefera%ly whole grain

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; ta%lespoons e3trairgin olie oil

1 ediu red onion 0uartered and thinly sliced

2 to ; cloes garlic inced

¼ cup dry white wine

2 heaping cups cauliflower cut into sall florets

2 heaping cups %roccoli cut into sall florets

12 stalks slender asparagus or 6 ediuthick cut into 1inch lengths

1 heaping cup sliced white or %rown ushroos

1 ediusall yellow suer s0uash diced

14 to 18ounce can diced toatoes

cup sliced sun dried toatoes oilpacked or not as you prefer 

1 teaspoon dried oregano or 1 ta%lespoon fresh

¼ teaspoon dried thye or 1 teaspoon fresh

Sliced fresh %asil as desired (use lots)

Salt and freshly ground pepper to taste

ried hot red pepper flakes to taste optional

egan Cashew :aresanStyle Chee5 optional

&nstructions

- Cook the pasta in plenty of rapidly siering water until al dente, then drain-

2- Heanwhile heat 1 ta%lespoon of the oil in an e3tralarge skillet or steepsided stirfry pan- >dd the

onion and saut? oer ediu heat until translucent-

;- >dd the garlic and continue to saut? until the onion is golden-4- >dd the wine and cauliflower and cook coered for ; inutes-

dd the reaining 2 ta%lespoons of olie oil unless you used oil

packed sundried toatoes in which case add a %it ore of their oil if youEd like-

I- Stir in as uch %asil as youEd like and season to taste with salt and pepper- >dd dried hot red pepper

flakes if using the-

6- Sere at once- &f desired pass around soe egan :aresan cheese for topping each sering-

Pasta with Pesto, Potatoes, and Green Beans

http://www.vegkitchen.com/recipes/savor-and-flavor/vegan-cheese-y-delights/raw-vegan-cashew-parmesan-style-cheez/http://www.vegkitchen.com/recipes/savor-and-flavor/vegan-cheese-y-delights/raw-vegan-cashew-parmesan-style-cheez/

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Serves: 6

1 rec!%e S%!nac.-as!# 0esto/ me&!um-#ar"e re&-s)!nne& %otatoes, %reerab#' or"an!c1+ to 1$ ounces me&!um s.e## or bowt!e %asta, %reerab#' w.o#e "ra!n1 tab#es%oon extra-v!r"!n o#!ve o!#/ to 4 c#oves "ar#!c, m!nce&8 to 1+ ounces res. "reen beans, tr!mme& an& cut!nto 1-!nc. #en"t.s or subst!tute t.awe& ro=en cut "reen beans7?e"an 0armesan 5.eese or to%%!n", o%t!ona#Sa#t an& res.#' "roun& %e%%er to taste0re%are t.e %esto as &!recte& !n t.e rec!%e an& set as!&e unt!# nee&e&

Scrub t.e %otatoes we##, an& coo) or m!crowave t.em unt!# Fust &one t %ee#7 an& set as!&e

5oo) t.e %asta !n %#ent' o ra%!' s!mmer!n" water unt!# a# &ente, t.en &ra!n

Meanw.!#e, .eat t.e o!# !n a #ar"e s)!##et A&& t.e "ar#!c an& saut; over #ow .eat unt!# "o#&en A&&about 1($ cu% o water o##owe& b' t.e "reen beans an& steam, covere&, unt!# ten&er-cr!s%9emove rom t.e .eat an& #et stan& uncovere& unt!# nee&e&

SPINACH & BASIL PESTO

Ma)es about 1 1($ cu%s enou". or 1+ to 1$ ounces o %asta7

1($ to 1 cu% frm#' %ac)e& bas!# #eaves, to taste$ tab#es%oons extra-v!r"!n o#!ve o!#

 u!ce o 1($ #emon, or more, to taste1 to $ c#oves "ar#!c, crus.e&, o%t!ona#1(4 cu% %!ne nuts or 1($ cu% wa#nut .a#vesor om!t nuts ! 'ou>& #!)e a #ess ca#or!c %esto76 ounces bab' s%!nac., r!nse& an& &ra!ne&,or re"u#ar s%!nac., stemme&, c.o%%e&, an& we## was.e&Sa#t an& res.#' "roun& %e%%er to taste

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5omb!ne a## t.e !n"re&!ents exce%t t.e sa#t an& %e%%er !n a oo& %rocessor an& %u#se on an& oGunt!# t.e m!xture !s a coarse, even %uree ou ma' nee& to a&& t.e s%!nac. !n batc.es ! 'our%rocessor .as a sma## or me&!um-s!=e& conta!ner

Sto% t.e mac.!ne an& season "ent#' w!t. sa#t an& %e%%er taste to see ! 'ou>& #!)e to a&& more#emon Fu!ce Serve at once J st!r !nto .ot coo)e& %asta or use as su""este& above !n t.e.ea&note

DBSSB9T

5arrot 5a)e

A#mon& or 0eanut butter 5.oco marb#e ca)eB""#ess7

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3ru!t Ce#at!n

A%%#e 5!nnamon MuKn

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