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.

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.

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.

Orange "Chicken"

1c sweet BBQ sauce
1c orange marmalade
2T soy sauce
2pkgs breaded vegetarian "chicken" (such as Gardein or Aldi brand), thawed in microwave, and cut in thirds

Combine sauce ingredients in a large, deep skillet.  Bring to boil.

Add "chicken" pieces and stir to combine. Simmer until heated through.

Adapted from a recipe at CraftyMorning.com.

Tofu Piccata

5 medium potatoes (we use Yukon Gold), peeled
6T vegan butter
Salt and black pepper
1 1/2 pounds extra firm tofu, pressed
1c plus 3 tablespoons all-purpose flour
5T olive oil
1T chopped garlic
2 large bunches kale
1/4c chopped fresh shallots
3/4c white wine
1/4c capers
Juice of 1 lemon
1T chopped fresh parsley

Bring a large pot of water to boil and add the potatoes. Boil for 10 to 15 minutes, or until soft. Drain the potatoes and mash in a large bowl. Add 4 tablespoons of the vegan butter and season with salt and pepper. Cover and set aside.

Slice the tofu into palm-sized cutlets (you should have 12 cutlets). Put 1 cup of the flour in a medium bowl and dredge the tofu in the flour, making sure to coat it thoroughly. Set aside.

In a large skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add the tofu and sauté until browned and crispy on both sides. Set aside.

Wipe out the skillet and heat 1 tablespoon of the olive oil over medium-high heat. Add the garlic and sauté for 1 to 2 minutes. Add the kale and sauté for 3 to 4 minutes, or until soft. Add a pinch each of salt and pepper and set aside.

In a large sauté pan, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the shallots and sauté for 1 to 2 minutes, then add 2 tablespoons of the flour and stir well. Add the white wine (be careful—it may flame up), the capers, lemon juice, 1 tablespoon salt, 1½ teaspoons pepper, the parsley, the remaining 2 tablespoons vegan butter, and 4 cups water. Mix well and simmer the sauce for 1 to 2 minutes. Add the tofu cutlets to sauce and simmer for about 3 minutes, or until the sauce begins to the thicken.

Adapted from a recipe by Ronen Seri and Pamela Elizabeth in The Blossom Cookbook.

Cashew & Sun-Dried Tomato Dip

1c raw cashews, soaked 8-24 hours
1 8oz jar oil-packed sun-dried tomatoes, drained, oil reserved
jc from one lemon
3 garlic cloves
handful of fresh basil leaves
1t smoked paprika
1/4t salt
2T oil from the tomatoes

Blend and process until smooth.

Adapted from a recipe by The Bojon Gourmet.

Kale and Tofu Salad

1/2 cup millet
1 14-ounce package extra-firm tofu, drained and cut into 1-by-1 1/2-inch pieces
5 tablespoons extra-virgin olive oil
1 bunch kale
Juice of 1 lemon
3 tablespoons tahini
1 teaspoon honey
Kosher salt and freshly ground pepper
2 cups shredded red cabbage
1/2 small red onion, thinly sliced
2 tablespoons salted roasted sunflower seeds or pepitas
1 tablespoon toasted sesame seeds

Toast the millet in a dry medium saucepan over medium heat, stirring occasionally, 3 to 5 minutes. Add 1 cup water and bring to a boil. Cover, reduce the heat to medium low and cook until the water is absorbed, about 15 minutes. Set aside.

Meanwhile, pat the tofu dry between paper towels. Heat 3 tablespoons olive oil in a large nonstick skillet over medium heat. Add the tofu and cook, turning once, until well browned and slightly crisp, about 15 minutes.

While the tofu is cooking, remove the kale stems and chop the leaves into bite-size pieces; place in a large bowl. Add 1 tablespoon of the lemon juice and rub it into the kale with your fingers until the kale softens, 3 to 5 minutes.

Whisk the remaining lemon juice with the tahini and honey in a small bowl; add the remaining 2 tablespoons olive oil and whisk until smooth. Whisk in 2 tablespoons water and season with salt and pepper. Add 2 tablespoons dressing to the kale; add the cabbage, onion and a pinch of salt and toss well.

Fluff the millet with a fork and add to the kale mixture along with the sunflower seeds and sesame seeds; toss to combine. Divide the salad among bowls and top with the tofu. Drizzle with any oil from the skillet and the remaining dressing.

Original recipe found by Food Network Magazine.

"Cheese" Sauce - Light Version

I have two "cheese"-type sauces that I use.  This lighter version is the one I use most frequently as a topping for baked potatoes, which we serve with steamed broccoli and bacon bits or veggie bacon.  It can also be used as a creamy base for potato or cauliflower soup.

1 med carrot, peeled and chopped 
1 med onion, chopped
1c water
1c plain non-dairy milk
1 box silken tofu
1/2c nutritional yeast
juice of 1 lemon (optional)
1 1/4t salt
1t onion granules
1/4t garlic granules

Combine carrot, onion, and water in a small pot, bring to a boil, and cook until carrot is soft.

Add carrot, onion, and boiling water to blender (be careful of the hot water...you may want to let it cool down a little first!) and add milk, tofu, yeast, lemon juice, salt, onion granules and garlic granules. Process until smooth.

adapted from The Almost No Fat Cookbook by Bryanna Clark Morgan
and The Uncheese Cookbook by Joanne Stepaniak

Kale Salad with Sweet Red Pepper Dressing

Everyone says kale is so good for you, so I looked and looked for a good way to eat it.  After trying several recipes, I stumbled on this one and fell in love.  It is soooo yummy.  I could drink this dressing!  I'm sorry that I didn't keep the original recipe, so I don't know who to attribute it to.  Whoever you are, thank you thank you thank you!

1/2 c olive oil
1 red pepper
juice of 1 lime
2T agave
3/4" ginger
2T apple cider vinegar
1 clove garlic
1/2t sesame oil

Blend ingredients. To serve, salt chopped kale and massage to soften. This is really important to get the texture right!

Add dressing.