Easy Ravioli Bake

1 jar spaghetti sauce (we prefer Classico Four Cheese)
1 pkg frozen ravioli (we prefer spinach)
1 pkg shredded mozzarella
1/2 pkg shredded parmesan

Preheat oven to 350 F.

Pour 1/3 jar spaghetti sauce into sprayed 9 x 13 baking dish and spread to cover the bottom.

Place 1/2 of ravioli on top of the sauce.

Cover with another 1/3 of the sauce.

Sprinkle 1/2 bag of mozzarella on top.

Repeat with remaining ravioli, sauce, and mozzarella.

Top with shredded parmesan cheese.

Cover with foil and bake for 40 minutes.

Remove foil and bake an additional 15 minutes.

Let sit a few minutes before serving.

Impossible Pie

 Assorted vegetables, onion, meat analogs, etc.

1c shredded cheese of choice (better if not pre-shredded)

2c milk

1c Bisquick

4 eggs

1/2t salt

1/8t pepper

Preheat oven to 400 degrees.

Stir-fry vegetables in a bit of oil.

Place in a greased 8x8 pan.

Top with shredded cheese.

Blend remaining ingredients and pour over pan.

Bake for 35 minutes.

Let cool for 15 minutes.

Huevos Rancheros Breakfast Casserole

1 lb veggie chorizo (or 1/2 chorizo and 1/2 veggie burger crumbles)
1t oregano
2t smoked paprika
2t chili powder
1t garlic powder
1t cumin
1t salt
1/2 t pepper
1 can black beans, drained and rinsed
1 can (14.5 oz) tomatoes with green chiles (do not drain)
8-10oz ranchera sauce
6 corn tortillas
9 eggs
8oz cheddar cheese, shredded
sour cream, for serving
avocado slices, for serving

Preheat oven to 375.

Sauté veggie chorizo (and veggie burger crumbles, if using) in a small amount of oil, along with oregano, smoked paprika, chili powder, garlic powder, cumin, salt, and pepper. Mix in beans and tomatoes. Set aside.

Add 1/2 of the ranchera sauce to the bottom of a 9x13 casserole dish.

Place tortillas over the sauce, overlapping and coming up the sides of the pan about an inch and a half.

Pour chorizo/bean/tomato mixture on top of tortillas and spread evenly.

Pour and spread remaining ranchera sauce

Sprinkle on 6 ounces of cheese.

Use a spoon to make 9 evenly-spaced “wells” for the eggs, about an inch and a half deep by 2 inches wide. Gently crack each egg and place it in a well.

Sprinkle 2 more ounces of cheese on top and bake the casserole for 30 minutes. Check the doneness of the eggs, cooking longer, if necessary/desired.

Honey Roasted Squash with Tofu

1lb extra firm tofu
1/3c soy sauce or tamari
3T honey

1/2t red pepper flakes

3/4" ginger, peeled and finely grated
8T peanut oil, divided
1 acorn squash
salt & pepper
6 garlic cloves, thinly sliced
2 scallions, trimmed and sliced on the diagonal
sesame seeds
juice of 1/2 lime

Preheat oven to 450 degrees.

Drain and wrap tofu. Set aside.

Combine soy sauce or tamari, honey, red pepper flakes, ginger, and 5T peanut oil. Set aside.

Wash, halve, and seed acorn squash, then cut into wedges about 1/2-3/4" thick.

Line a large baking sheet with parchment.

Squeeze gently, then cut tofu into 1/2" thick slices and set in baking sheet. Add squash. Pour sauce over all, then use your hands to ensure everything is well coated.

Sprinkle with salt and pepper, then roast for 15 minutes.

Meanwhile, combine remaining 3T peanut oil and garlic cloves.

When finished, turn squash and tofu, then pour oil and garlic cloves on top. Roast for an additional 15 minutes.

When finished, stir gently and top with scallions, sesame seeds, and lime juice.

Adapted from a recipe found at https://www.purewow.com/recipes/roasted-squash-tofu-soy-honey-chili-ginger 

Vegan Gorganzola

This "cheese" is soooo amazing!!! I used it in my Mixed Green Salad with Cranberry Vinaigrette at Christmas and it was a huge hit. I can't wait to find other uses for it!

7oz extra firm tofu (not silken), drained and pressed until as dry as possible
1/4c coconut oil, melted
2T mellow white miso paste
4t white wine vinegar
2t lemon juice
1t salt
1/2t onion powder
1/4t garlic powder
1/8t blue-green algae powder/spirulina (optional, use if you want to make blue veins)

Line a mold with plastic wrap, being sure to leave some excess over the sides for easy transferring.

Blend all ingredients except the algae until smooth.

If using algae, carefully fold it in after processing just to create a few swirls of color.

Pack mixture into prepared form, cover, and refrigerate until firm, approximately 8 hours.


Adapted from a recipe found in The Non-Dairy Evolution Cookbook by Skye Michael Conroy.

Pumpkin Pie Wontons

Years ago, I entered a pumpkin-themed recipe contest. I lost. The winner was this recipe, which I resented at the time because it was just so simple. Still, I kept it and discovered it's super easy, tasty, and vegan! Don't mind me--I'll just be over here in the corner eating some humble (pumpkin) pie.

Mix together:

1c canned pumpkin

2T maple syrup

3T brown sugar

1t pumpkin pie spice

You will also need approximately 24 wonton wrappers, cooking spray, and sugar & cinnamon for dusting.

Preheat oven to 400.

Place one wonton wrapper flat on a work surface.

Spoon 1 tablespoon filling into center.

Moisten edges with water and fold in half to form triangle. Press to seal.

Repeat with remaining filling and wontons.

Arrange on a baking sheet covered with parchment paper. Lightly coat with cooking spray and sprinkle with sugar and cinnamon.

Bake 8-10 minutes until golden.

Adapted from a recipe by Kayla Cooper.

Spanish Rice

This is my vegetarian adaptation of my Grandma Hamstreet's recipe. She used it to stuff peppers, and Dan liked it better than my stuffed pepper recipe.

Cook 1c rice.

Heat 1T vegetable oil, 1t soy sauce or tamari, and 1/4t liquid smoke in a frying pan.

Add 1 medium onion (chopped) and 1 green pepper (finely chopped) and fry until browned.

Add 1c chopped tomatoes.

Season with salt, paprika, and/or chili powder to taste.

Mix in cooked rice.

Brown Sugar Squares

A family favorite passed down from my Great Grandma Hamstreet.

Beat 1 egg.

Add 1c brown sugar and 1t vanilla.

Add 1/2c flour, 1/4t baking soda, 1/4t salt, and 1c chopped walnuts (or 1c oatmeal, for nut-free).

Stir just until mixed and spread in a 9x9 pan.

Bake at 350 for 18-20 minutes.

Sprinkle with powdered sugar while still warm.

Cut into squares when cool.

Vegan Eggnog Cookies

These are the most amazing vegan cookies ever!

Preheat oven to 350 degrees.

Mix together and set aside:

2c flour

1t baking powder

1/2t salt

Heat just enough to melt smooth:

1/3c coconut oil

1/2c vegan eggnog (we love Silk brand)

In a large bowl, combine:

1 1/2 c powdered sugar

oil/eggnog mixture

1 1/2t vanilla

Add flour mixture, then refrigerate until stiff (about 1 hour).

Roll into balls, then press in your hand to flatten. THESE COOKIES DO NOT SPREAD, so it's very important to shape them how you want.

Bake for 8-10 minutes. THESE COOKIES DO NOT BROWN, so don't overcook them.

Let cool then top with frosting (the following makes enough for two batches of cookies):

Cream together 2 1/2c powdered sugar, 1/2c vegan butter (room temperature), 3T vegan eggnog, 1/2t vanilla, and a dash of salt. Whip until fluffy.

Place frosting in a ziplock bag, place a small cut in one of the corners, and pipe onto cooled cookies.

Sprinkle with nutmeg.

Coconut-Curry Chickpea Stew

This could be served over rice, but I like it as is.

vegetable oil
1 large onion, finely chopped
2 medium zucchini, cut into 1-inch chunks
1T curry powder
1 can coconut milk
1t salt
1 can chickpeas, drained and rinsed

Heat oil in a large skillet, medium-high.
Add onions and cook until tender and golden, 3-5 minutes.
Add zucchini and cook until golden, 3-5 minutes.
Stir in curry powder and cook 1 minute.
Add the coconut milk and salt. Heat to simmer.
Add chickpeas and cook until heated through and zucchini is tender, 5-7 minutes.

Adapted from a recipe in Savory Magazine.

Jam Shortbread

1 1/2c flour
1/3c sugar
Pinch of salt
10T butter or vegan butter, room temperature (do not melt)
6T any flavor jam or preserves

Preheat oven to 375.

Line an 8-inch square baking dish with aluminum foil, leaving an overhang.

Whisk dry ingredients, then work in butter with fingers to make a crumbly dough--careful not to over mix!

Reserve and refrigerate 2T dough for topping, then press remaining dough into the baking dish.

Freeze 10 minutes.

Bake the crust 15 minutes.

Remove from oven and spread jam on top, leaving a 1/2 inch border.  Crumble the reserved dough on top.

Return to oven and bake until the edges are brown, 20-25 minutes.

Let cool 20 minutes, then lift out of the pan cut into squares.

Breaded Tofu

Tofu, frozen, thawed, and pressed

Marinate in soy sauce with a sprinkle of garlic powder.

Combine 1/2c flour with 1T cornstarch.

In a separate bowl, combine:
1/2c panko bread crumbs or crushed tortilla chips
1T nutritional yeast
1t paprika
1/2t garlic powder
1/2t salt (less if using salted tortilla chips)
1/4t pepper
1/4t cayenne

You will also need:
unsweetened dairy-free milk
olive oil

Dip tofu in flour, then milk, then flour mixture, then milk, then panko/tortilla chip mixture.

Brush with olive oil.

Bake at 400 degrees for 30 minutes, flipping halfway through.

Roasted Cauliflower Detox Soup

Preheat oven to 450F.

Combine the following and spread on a large baking sheet lined with parchment:

1 large head of cauliflower (about 1-1/4 lb), chopped into small florets
4 garlic cloves, peeled
1 medium yellow onion, coarsely chopped
1/2 tsp salt
1/4 tsp black pepper
1 tsp dried thyme
3 tbsp olive oil

Roast for 10 minutes, stir, then:

In a large pot, bring to boil:

1 32oz box vegetarian broth
3 small red potatoes, skins on, cut into 1/2” cubes
1/4 tsp salt
1/4 tsp black pepper

When potatoes are soft, remove roasted vegetables from the oven and add to the pot, along with:

1 can (14 oz.) full-fat unsweetened coconut milk (about 2 cups)

Blend until smooth.

Adapted from a recipe by JJ Virgin, published at: https://jjvirgin.com/recipe-cauliflower-detox-soup/

Vegan Danish

In mixing bowl, dissolve together:

1T yeast

1T sugar

1c warm water

Let stand 5 minutes, then add:

2c four

3T sugar

Beat well and let rise until doubled, about 30 minutes.

Dissolve together, then mix into the flour and yeast mixture with your hands:

1/2c oil

1/4c sugar

1t salt

Add about 1 1/2c additional flour to make a kneadable dough.

Knead until smooth and soft, but not sticky.  Let rise until double again, about 1 hour.

Preheat oven to 350 degrees.

Roll thin, about 1/8", and cut into 4"x4" squares.

Place a dollop (about 2T) of filling of choice in the middle.  Pinch opposite corners together.

Bake for 15 minutes or until just beginning to turn brown.

Sweet "Cheese" Filling

Blend until smooth and creamy:

1/2c water

1/4c oil

1c soft tofu

Pour into a small saucepan and add:

1/4c fresh lemon juice

1/2c sugar

1/2t salt

2-3T flour

Cook over medium heat, stirring constantly until thickened.  Remove from heat and cool before filling the danish dough.  Use about 1T cheese and 1T cherry or blueberry pie filing, if desired.

Prune Filling

Cook covered until tender, then put through a food mill to make a puree:

1 (16 oz) box prunes, pitted

2c water

Stir in 1 1/2T lemon juice.

Adapted from a recipe by Louise Hagler in Tofu Cookery.

Mini Veggie Frittatas

2c chickpea flour

1/4c nutritional yeast

1t baking powder

1t salt

1/2t pepper

2 1/2c water

2T olive oil

3c assorted chopped veggies--broccoli, bell pepper, zucchini, spinach, tomato, mushroom, etc.

1/2c green onion, thinly sliced

Preheat oven to 400 degrees.

Combine all ingredients except veggies in a bowl and whisk to combine.

Stir fry veggies, except green onion, as desired.  When finished, add green onion.

Divide veggie mixture in greased muffin tin.  Pour flour mixture into each up and stir to combine, making sure all veggies are coated.

Bake 30-35 minutes, depending on the size of your muffins, until a toothpick comes out clean and the frittatas are beginning to brown on top.

Remove and let cool.  Frittatas are best near room temperature.

Adapted from a recipe at http://www.themostlyvegan.com/chickpea-flour-mini-veggie-frittatas/

Tomato and Watermelon Salad

2T balsamic vinegar
1T fresh lemon juice
1/2 cup extra-virgin olive oil
2 beefsteak (or other large variety) tomatoes, stemmed, washed and dried, and chunked
1 pint cherry tomatoes, stemmed, washed and dried, and halved
1 tablespoon chopped tarragon leaves
4 strawberries, hulled, washed and cut into very small pieces
salt and pepper
1-2t superfine (or granulated) sugar
6 ounces cold watermelon, rind removed, seeded and cut into bite-size cubes

In a bowl, whisk together the balsamic, lemon juice, and olive oil. Set aside.

Place tomatoes in a large bowl and season with salt, pepper, and sugar.  Mix well.

Add tarragon, strawberries, and half the dressing.  Stir to combine.

Just before serving, add watermelon and remaining dressing.

Adapted from a recipe by Alex Guarnaschelli, published in Food Network Magazine.

Aebleskivers - Traditional or Vegan

For 2-3 people:
1 1/3c flour
1/2t salt
2t baking powder
1t sugar
1/4c melted butter or oil
1c milk or milk alternative (eg. soy)
2 eggs, separated, or 1 can soda water
powdered sugar for serving

For 4-5 people:
2 1/4c flour
3/4t salt
1T baking powder
1 1/2t sugar
1/4c melted butter or oil
1 1/2c milk or milk alternative (eg. soy)
3 eggs, separated, or 1 can soda water
powdered sugar for serving


Heat aebleskiver pan on medium to medium high heat.

Mix flour, salt, and baking soda.

If using eggs:
Beat egg whites until stiff. Set aside.
Beat yolks until light and fluffy, add sugar and butter. Mix well.
Add milk, alternating with dry ingredients.
Fold in beaten egg whites.

Vegan version:
Combine oil and sugar.
Add flour and milk alternative. Mix well. Batter will be stiff.
Gently stir in enough soda water until batter is thick, but pourable.

Pour a small amount of oil in each hole. Add batter to fill about 2/3 full.

Using an upside down fork, quickly turn each donut to the other side.

Remove and serve on a paper towel.


To eat, pull apart each aebleskiver (it should be slightly running inside), and fill with powdered sugar.

Tofu "Fish"

1/4c white wine vinegar
1/4t thyme
1/4t sage
1t dried parsley
1pkg extra firm tofu, drained, pressed, and sliced 1/2" thick
4 thin lemon slices

Combine marinade.

Add tofu slices and lemon and marinate for a day, turning occasionally, keeping lemon slices on top.

Remove from marinade and place in baking dish.  Sprinkle with salt.

Bake at 350° for 20 minutes.  Flip and back for another 20 minutes.

Serve topped with lemon wedges from marinade.

Oriental Brown Rice Salad

1c brown rice

2T canola oil
2T lemon juice
1T soy sauce or tamari
1/2t fresh ginger, minced
1/2t garlic powder

1/2c tofu, cut into 1/2" cubes

1c snow peas or sugar snap peas, cut on the diagonal into bite-sized pieces
2 stalks celery, cut on the diagonal into bite-sized pieces

Cook rice according to package directions.

Meanwhile, combine dressing ingredients.  Add tofu to marinate.

When rice is finished, add marinated tofu and vegetables.  Serve warm or room temperature.

Caponata

1 1/2c spaghetti sauce

2T olive oil

1 medium onion, chopped

1 medium bell pepper, seeded and chopped

1 medium eggplant (about 1lb), cubed

1/2c celery, chopped

8-10 black olives, halved and quartered

2T capers

2T sugar

2T vinegar

Place all ingredients in order listed in a deep saucepan and cook over low heat about 30 minutes.

Recipe by Theresa Kempker, as published in Vegetarian Times, September 2003.