10 menus for your celebrations

8/13/2019 10 Menus for your Celebrations

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Presents

Vegetarian Menus for 10 holidays

2009 Savvy Vegetarian www.SavvyVegetarian.com All rights reserved

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Ten Best Vegetarian Holiday Menus

1- Brunch For a Bunch4

Lemon poppy seed muffins, roasted rosemary garlic potatoes, pancaes, applesauce,vegan sausage, scram!led tofu "vegan#, coffee and tea, hot chocolate, fruit $uice

2- Holiday Lite..10

Spinach salad, creamy cauliflower dressing, !arley !ean veggie soup, toasted %rench

!read, low fat spicy !ean dip, relish tray "cherry tomatoes, &ucchini ' carrot sliced thin

on diagonal, green ' !lac olives#, asst her!al teas

3- raditional Vegetarian !"#erican$ o%o-lacto&1'

(ut loaf !aed in pastry, chic pea gravy, mashed potatoes, cran!erry sauce, rolls,

green salad, apple pie with cashew cream, wine or sparling apple $uice, coffee and tea

4- raditional "#erican Vegan2(

Shepherd)s pie, vegan stuffing, cashew gravy, cran!erry sauce, steamed cauliflower,

peas ' carrots, vegan pumpin pie, cashew cream, wine or sparing pear $uice, coffee

and tea

)- Mediterranean *tyle..32

Vegan lasagna, white !ean *talian style soup, green salad, rustic pear tart, wine or

cran!erry punch, coffee and tea

(- +luten Free.40

+uinoa pilaf, % corn!read, !aed tofu, cashew gravy, cran!erry sauce, green !eans

with slivered almonds, green salad, apple tarts with cashew cream, wine or sparling

fruit $uice, coffee and tea

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,- Valentines ay)4

Stuffed mushrooms, cream of asparagus soup, %rench !read, hummus, -uinoa salad,

vegan chocolate cae, wine or sparling grape $uice, coffee and tea

'- +a#e ay Menu...(3

Salsa, guacamole, corn ' potato chips, !lac !ean !urgers, oatmeal raisin cooies,

!utterscotch !rownies, snac mi, cracers ' cheese, relish tray "picles, olives, celery,

carrots, peppers, canned $alapenos#, !eer and soda, coffee ' tea

/- 4thof uly Menu....,0

rilled tofu !urgers, corn on the co!, tortilla chips ' potato chips, spinach dip, -uinoa

salad, watermelon, oatmeal coconut cooies, chocolate !rownies, real lemonade

10- ids Birthday Menu...,,

/elish tray "carrots, red ' green peppers, celery, apple slices#, sour cream dip, pi&&a,

sugar cooies, lemon cae, sparling apple $uice

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1- Brunch For a BunchLe#on oy *eed Muffins$ oasted ose#ary +arlic otatoes$ anca5es$

"lesauce$ Vegan *ausage$ *cra#6led ofu !Vegan Brunch&$ 7offee "nd ea$

Hot 7hocolate$ Fruit uice

Le#on oyseed Muffins

elicious Muffin ecie$ Vegan or8%o-Lacto Vegetarian

hese lemon poppy seed muffins are fancyenough to share with company, and perfectanytime 1 for Sunday !runch, with soups or

salads, or as a tasty snac.

uffins are so yummy ' easy to mae3 4elie them su!stantial, not too sweet, andseveral times a wee.

aes 52 large lemon poppyseed muffins6 his muffin recipe can !e made vegan or ovo1lactovegetarian. 7ither way, they8re fa!ulous3Variation6 ry adding 5 52 cups of fro&en !lue!erries instead of the poppyseeds, to maelemon !lue!erry muffins.

Ingredients:

: cup un!leached white flour;/ 2 cup un!leached white flour < 5 cup whole wheat or spelt flour: tsp !aing powder52 tsp salt5: c un!leached cane sugar5= c !lac poppy seedsrated rind of one lemon52 tsp almond etract

8%o Lacto Muffins9

5: cup melted !utter2 eggs2: c yogurt5 c water5= c lemon $uice "2 lemons#

Vegan Muffins9

5= c sunflower or safflower seed oil5 !sp gr. fla seed5 52 cups unsweetened hemp or almond mil5: c lemon $uice "2 lemons#

Directions:

5. Add poppy seeds "and ground fla seeds# to non1dairy mil ;/ yogurt < water, and let sit52 hour

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2. >reheat the oven to :?@ degrees ' oil the muffin pan :. i the dry ingredients in a separate, large !owl =. rate the lemon @. S-uee&e the lemons and strain the $uice . Beat all li-uids together. *nclude grated lemon rind and sugar ?. Add the wet to the dry ingredients with minimal light miing 1 a few -uic stroes, don8t mindlumps C. Spoon evenly into the muffin cups

9. Bae for 2@ min, middle of the oven, until lightly !rowned ' firm to the touch 50. Dool in the pan on a rac for @ minutes 55. /un a nife around the edges of the muffins ' turn them out on the rac 52. Dool for a few more minutes, then 7A E73 Fummm3

oasted ose#ary +arlic otatoes

oasted ose#ary +arlicotatoes ecie

;ne of those foods that taste so good, youwant to live on them, !ut you now you can8t ifyou don8t want to gain a pound a day. So, westarted (ational >otato Gay, which iscele!rated whenever we get an overwhelmingcraving for roasted rosemary garlic potatoes.hat8s why we call this a Eoliday /ecipe3

1 C Servings /oasted /osemary arlic >otatoes

Ingredients:

C large way potatoes, such as Fuon old;live oil to coat5 1 2 tsp dried lightly crushed rosemary leaf@ 1 cloves garlic, peeled ' minced "more if you8re a !ig garlic fan#Salt and pepper to taste

Directions:

5. >reheat oven to =2@ degrees 2. Scru! the potatoes well 1 peeling is optional :. Dut each potato in C wedges =. Line a large roasting pan or $elly roll pan "cooie sheet with sides# with parchment paper"prevents potatoes from sticing to the pan# @. Gri&&le olive oil over them, and stir to coat with oil . Bae for 5@ minutes ?. /emove from oven, toss with rosemary, garlic, salt ' pepper to taste C. Bae another 50 1 5@ minutes, until golden !rown and crispy

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:asy Vegan Butter#il5 anca5e ecie

Ho; o Ma5e he BestHo#e#ade anca5es Fro#*cratch

(ever !uy another pancae mi. ;nce you8vemade this !uttermil pancae recipe, you8llnow it8s $ust as easy to have homemadepancaes.

And111;ur !uttermil pancae recipe tastes somuch !etter than a mi, !ecause it8s madefrom fresh healthy ingredients with nosuspicious additives3

his pancae recipe is vegan, !ut any!ody can mae them3 Fou don8t need eggs ' dairy to

mae tasty, nutritious pancaes. 4e used hemp mil, !ut any non1dairy mil will do.

*f you lie, add !lue!erries or !anana slices to the pancae !atter after you pour them in thepan. Serve with veggie spread or !utter, agave nectar, fruit syrup or maple syrup. >ancaes arealso tasty eaten cold, rolled up with $am.

52 1 5 pancaes6 Fou8ll need6 a large non1stic sillet or fry pan, spatula, large pitcher or !owl,miing spoon, measuring cups ' spoons

Ingredients:

5 cup un!leached white flour

5 cup whole spelt or wheat flour;ptional6 su!stitute part of the flour with other whole grain flours, e.g. !ucwheat or amaranth2 cups hemp mil or other non1dairy mil5 !sp ground fla seed2 !sp fresh lemon $uice5= 1 52 cup water2 tsp !aing powder5 tsp salt5 1 2 !sp raw cane sugar or agave nectar5= cup melted veggie spread or vegeta!le oil

Directions:

5. >reheat the griddle or fry pan on medium1high 2. Dom!ine dry ingredients6 flour, sugar, salt, !aing powder, ground fla seed in a largepitcher or !owl :. Dom!ine the wet ingredients6 mil, lemon $uice, melted veg spread or oil, reserving thewater =. +uicly stir the wet ingredients into the dry 1 lumps are good @. Stir in water as needed to mae the miture poura!le 1 more water for thinner pancaes,less for thic . Add !lue!erries, !ananas, or other fruit as desired

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?. >our in : 1 = inch rounds on the hot griddle, leaving an inch of space all round for epansion C. Doo until the top of each pancae is !u!!ly and dry around the edges 9. Slide the spatula under each pancae, and gently turn over 50. otal cooing time is = 1 @ minutes. *f the pancaes are !rowning too much, too fast, turnthe heat down a !it

Ho#e#ade "lesauce

"lesauce9 *i#le 7o#fortFood$ Brea5fast or *nac5$ 7a5e orMuffins

Apple Sauce is an easy healthy comfort food,that8s simple to mae, delicious !y itself as a!reafast or snac, or added to applesaucecae. *ndians eat it as Apple /aisin Dhutney.

Hse organic apples if possi!le, for the !est taste, and to avoid eating lots of pesticides andher!icides. he !est time to mae applesauce is in the fall, when you can !uy organic apples !ythe !ushel at the farmer8s maret for a reasona!le price. hen it8s economical to mae large-uantities of applesauce.

*t8s always wise to mae lots of applesauce anyway, and hide it from your family and friends,!ecause it8s addictive. Iust so you now, applesauce has a strong tendency to disappear !eforeyou can put any into muffins or caes.

ae applesauce unsweetened if you lie, or su!stitute pears for apples. >ear sauce is a whole8nother taste sensation3

aes 2 1 : -uarts of applesauce6 Fou8ll need an C 1 50 -t pot with lid, and 2 1 : sterili&ed -uart$ars.

Ingredients:

20 large sweet organic apples2 cups water

52 cup organic raw cane sugar

Directions:

5. >eel, core and -uarter apples 2. Dhop in large pieces :. Add apple pieces to an C 1 50 -t pot with sugar and water =. Bring to a !oil, cover and simmer on medium low heat for 20 minutes @. Stir, cover, and continue to coo on low heat until apples are mushy . Ladle the applesauce into sterili&ed glass $ars, screw on lids and allow to cool ?. Store in the fridge

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Basic ofu *cra#6le

Fro# Vegan Brunch - 8ne 8f heMost elicious ofu ecies:%erumpin >ancaes

4e consider ourselves tofu connoisseurs andthin we8ve got some good tofu recipes, !uthonestlyJ *sa8s tofu scram!le is some of the!est tofu we8ve ever eaten3 And her directionsare so entertaining3

Since this tofu recipe is so awesomely good, it seems unfair that it !e reserved for !runch. 4e

ate it for lunch and would eat it anywhere, anytime.

4e went for added veggies "!roccoli < red pepper < scallions#, as shown in the picture, andreduced the cumin as we8re not that in love with it. 4e used a non1stic pan and plastic spatulacontrary to *sa8s instructions, !ut net time will use our heavy sautK pan and metal spatula.

= 1 Servings ofu Scram!le

%or the Spice Blend2 teaspoons ground cumin5 tsp dried thyme, crushed with your fingers5= tsp ground tumeric5 tsp salt: !sp water

%or the ofu: garlic cloves, minced "or more, to taste#2 !sp olive oil5 pound etra1firm tofu, drained5= cup nutritional yeast%resh !lac pepper to taste

Directions:

%irst !lend the spices and salt together in a small cup. Add the water and mi. Set aside.

>reheat a large, heavy1!ottomed pan over medium1high heat. SautK the garlic in olive oil fora!out a minute. Brea the tofu apart into !ite1si&e pieces and sautK for a!out 50 minutes,stirring often. et under the tofu when you are stirring, scrape the !ottom, and don)t let it stic tothe pan that is where the good crispy stuff is. "Hse a thin metal spatula to get the $o! done awooden or plastic one won)t really cut it.# he tofu should !rown on at least one side, !ut youdon)t need to !e too precise a!out it. he water should coo out of it and not collect too much atthe !ottom of the pan. *f that is happening, turn the heat up and let the water evaporate.Donversely, if the scram!le seems dry add splashes of water until it)s nice and moist.

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Add the spice !lend and mi to incorporate. Add the nutritional yeast and pepper. Doo fora!out @ more minutes. Serve warm

Variations6Fou can include these additions to your scram!le !y themselves or in com!ination with oneanother.

Broccoli6 Dut !roccoli into a!out 5 cup of small florets and thinly sliced stems. Add along with

the tofu.

;nions6 %inely chop 5 small onion. Add along with the garlic and coo for a!out @ minutes, untiltranslucent. >roceed with recipe.

/ed Bell >eppers6 /emove stem and seeds and finely chop 5 red !ell pepper. Add along withthe garlic and coo for a!out @ minutes. >roceed with recipe.

ushrooms6 hinly slice a!out 5 cup mushrooms. Add along with the tofu.

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2- Holiday Lite*inach *alad$ 7rea#y 7auliflo;er ressing$ Barley Bean Veggie *ou$ oasted

French Bread$ Lo; Fat *icy Bean i$ elish ray !7herry o#atoes$ =ucchini >7arrot *liced hin 8n iagonal$ +reen > Blac5 8li%es&$ "ssorted Her6al eas

:asy Healthy *inach *alad

erfect light green salad fora lo; fat holiday #eal

;ur spinach salad recipe is easy aseasy can !e, almost not worth writingdown. But it8s the simple easy "andhealthy# recipes we need most atholiday time.

his low fat fresh spinach salad consists of washed organic !a!y spinach and a colorfulorganic salad mi, with sliced cucum!ers and cherry tomatoes. ;ur low fat DreamyDauliflower Gressing is perfect to go with it. Eave as much as you lie 1 it8s mostlycauliflower and lemon $uice, although you8d never now from tasting it3

7n$oy spinach salad and cauliflower dressing with a light and healthy, !ut festive and!ountiful holiday meal of !arley !ean vegeta!le soup, toasted %rench !read with low fatspicy !ean dip, a relish tray, assorted her!al teas, and poached pears for dessert.

= 1 Servings6 *f you can get them, you8ll eperience maimum taste and nutrition if youuse organic ingredients for this spinach salad recipe

Ingredients:

;rganic washed !a!y spinach

;rganic washed red or green leaf lettuce52 cup shredded red ca!!age2 !sp roasted sunflower seeds5= cup shredded carrotDreamy cauliflower salad dressing or other low fat dressing

Directions:

5. 4ash and drain the salad greens

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2. >lace salad greens in a !owl twice the si&e needed to hold the salad "this will maetossing it easier.# :. rate the carrot =. %inely shred the red ca!!age @. oast the sunflower seeds in a small fry pan on medium low heat, stirringoccasionally, until golden !rown

. Add the remaining ingredients to the greens, and toss lightly ?. Serve with creamy cauliflower dressing or other low fat dressing on the side

Lo; Fat 7rea#y 7auliflo;er *alad ressing

roof hat :asy Healthy*alad ressings "reelicious > :asy to Ma5e

his Dreamy Dauliflower SaladGressing recipe was inspired !y one inthe >ritiin diet !oo. * !orrowed theirgeneral method, !ut made a fewadaptations and additions, and alsohalfed the recipe.

*8m much less fond of apple cider vinegar than the >ritiin authors, so * used mostlylemon $uice. * reclessly sautKed the garlic in "gasp3# a tsp of olive oil, added some fresh

dill and a tsp of agave nectar. he results were outstanding, if * do say so3clic here

his salad dressing recipe maes almost 2 cups of dressing, and goes well with aspinach, lettuce and cucum!er salad. Gry roast the garlic and omit the agave nectar fora fat free unsweetened dressing.

1 C Servings6 Dreamy cauliflower dressing eeps well in the fridge, for a day or two, !utlie any vegeta!le recipe, it8s !est eaten fresh. Fou8ll need a !lender or !lender stic tomae this recipe, a pot with a lid, and a spatula is handy.

Ingredients:

5 52 cups chopped cauliflower5 cup water5= 1 5: cup lemon $uice "5 lemon#5 1 2 cloves garlic, peeled ' minced;ptional6 5 tsp olive oil;ptional6 5 tsp agave nectar5 !sp prepared !rown mustard "e.g. rey >oupon#5 tsp apple cider vinegar

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5= 1 52 tsp salt%resh ground !lac pepper2 !sp chopped fresh dill, !asil or parsley;/6 5 !sp dried !asil or dill

Directions:

5. /oast garlic with oil, or dry, on low in a small frying pan for @ 1 50 min or until thegarlic is lightly !rowned 2. Add cauliflower and water to a pot and !ring to a !oil. :. Dover and coo the cauliflower on low until tender "appro 50 minutes# =. Dhop the fresh her! if you8re using @. S-uee&e the lemon and strain the $uice . Add the cauliflower and water to the !lender with lemon $uice, garlic, mustard,vinegar, optional agave nectar, salt ' pepper to taste. ?. Blend until smooth and creamy, adding another tsp or two of water as needed C. Add the chopped her! or dry !asil and !lend !riefly 9. Hsing a ru!!er spatula, scrape the dressing out into a !owl or storage container

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Barley Bean Vegeta6le *ou ecie

7roc5ot *ou ecie9Barley$ +ar6an?o > idney

Beans$ VeggiesAfter failing to find a satisfactoryvegetarian soup recipe with !arley

"eti?eroasted %rench Bread is asophisticated "and low fat# alternative tocorn chips or potato chips, and it maesan impressive holiday appeti&er. Servewith artichoe dip, spinach dip, sourcream dip, hummus, refried !eans,guacamole, salsa 1 find them all in ourSauces, Gips and Spreads.

Eere8s the !ig !read recipe3 Hse day old, firm !aguette"s#, for easy slicing. /emove the

crusts if you lie 1 !ut do it !efore you slice the !read3 >ersonally * thin this step isunnecessary, !ut perhaps not, if you8re entertaining royalty or your in1laws.

Directions:

>reheat oven to 2@0 degrees %.Dut the !aguette into the thinnest possi!le slices "5= 1 :C inch#.>lace the slices on a cooie sheet and !ae until light golden !rown and completely dry.Serve on a platter with some dips, and watch them disappear3

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asty Lo; Fat *icy Bean i

Auic5 "nd :asy Vegan*nac5 Food Bean ecie

his tasty vegan !ean dip is -uic andeasy to mae and delicious served withwarmed flour tortillas or your favoritetortilla chips or cracers. Danned !eansare ;.O. in this recipe, !ut not -uite astasty as freshly cooed !eans.

han you indly to our friend Darolyn for her variation on Pingy Bean Gip from ollieOat&en8s oosewood Doo!oo. Darolyn8s version is -uicer and &ingier3

Ingredients:

5 cup cooed pinto !eans "515@ ounce can#5 cup of your favorite hot salsa5 !sp fresh lime $uice5 tsp gr. coriander2 tsp gr. cumin52 tsp salt>inch of cayenne4hite or !lac pepper to taste5 !sp minced parsley or cilantro

;ptional6 5 $alapeno pepper, seeded and minced

Directions:

5. Hsing a food processor or hand !lender, !lend the pinto !eans until smooth 2. Add the salsa, lime $uice, coriander, cumin, salt, cayenne, and pepper. Blend well :. >lace in !owl and garnish with parsley =. Serve with warmed flour tortillas or !aed "not fried# tortilla chips for a low calorie,tasty snac

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oached ears ;ith 7ran6erries

:asy$ Healthy$ Lo; Fat$ Lo;7ar6$ But Festi%e Holiday

essert ecie4e came up with this poached pearrecipe when we needed a low car!, lowfat, healthy !ut sweet and festive dessertrecipe. >oached pears are simple andeasy to mae, with any ind of firm, ripepears. 4e used Bosc pears, which areone of the sweetest.

>oached pears are a perfect fit with our Eoliday Lite enu "coming soon3# of spinach

salad, !arley !ean veggie soup, toasted %rench !read, low fat spicy !ean dip ' relishtray, and her!al tea.

= Servings >oached >ears6 /educe the calories and sweetness !y using water insteadof fruit $uice, and unsweetened dried cran!erries.

Ingredients:

5. = Bosc or other sweet, firm, ripe pears 2. 5 cups white grape $uice :. 5 cups water =. ;ption6 Hse 500Q water to reduce sweetness and calories

@. 5 !sp lemon $uice . 52 cup sweetened "or unsweetened# dried cran!erries ?. 52 cinnamon stic C. whole dried cloves 9. = whole green cardamom pods

Directions:

5. >eel, -uarter, and core the pears 2. Arrange pear -uarters in a single layer in a wide pan "sautK pan wors well# :. Add the whole spices and cran!erries =. >our over the fruit $uice, water and lemon $uice

@. Bring to a simmer "not a !oil#, reduce heat, cover and simmer 5@ minutes . /emove from heat and allow to cool ?. >ic out the whole spices !efore serving, using a small spoon or ru!!er spatula

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3-Traditional American

";vo1lacto#ut Loaf Ba5ed @n astry$ 7hic5 ea +ra%y$ Mashed otatoes$7ran6erry *auce$ olls$ +reen *alad$ "le ie Cith 7ashe; 7rea#$ Cine 8r

*ar5ling "le uice$ 7offee and ea

ut Loaf Craed @n astry

ut$ +rain > Veggie MiDtureBa5ed @n astry *hell$ Lacto-Veg or Vegan

his nut loaf recipe was contri!uted !yrenowned %airfield *A coo, ;livia Sinton.

his recipe is lacto veg, with veganoptions. 4e haven8t made this nut loaf,!ut we8re confident that ;livia8s recipeswor, and our vegan options will too.

50 1 52 Servings6 his nut loaf recipe maes : loaves, enough for 50152 people. ;nceassem!led, it !aes in a!out 5 hour. >repare pastry dough first and chill it in therefrigerator while you prepare the filling.

Pastry Ingredients (3 loaves):

2 cups whole1wheat pastry flour2 cups un!leached white flour5 52 cups ": stics# !utter, room temperature= !sp waterVegan ;ption6 5 52 cups ": stics# 7arth Balance veggie spread, chilled. ;ur vegan piecrust will also wor for this recipe. Iust remem!er to triple the recipe3

Pastry Directions:

Dream !utter or veggie spread with water and 2: of flourAdd remaining flour to form a firm doughOnead until smooth and sily4rap in wa paper or plastic wrap "a plastic produce !ag will do# and refrigerate for atleast 52 hour4hen the filling is ready, divide dough into : portions and roll out into rectangles

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Nt !oa" #illing Ingredients:

: cups roasted nuts finely ground 1 !lanched almonds, ha&elnuts or a miture of the two.Hse a small food processor, or !lender to grind the nuts. A coffee or spice grinder will

wor, in small !atches5 cup dry !read crum!s52 cup dry !ulgur5= cup -uinoa5= cup amaranth2 cups water5 cup grated carrot5 cup celery, finely chopped5 tsp dried thyme leaf5 tsp dried !asil leaf5 tsp dried oregano leaf2 !sp olive oil or gheeC o&. cream cheese

Vegan ;ptions6 Silen tofu, vegan sour cream, 5= cup tahini or nut !utter < 5= cupwater, 2 1 : !sp tomato paste diluted with water 1 anything that will have a sticy and!inding effect

5 cup vegeta!le stoc "coo up celery, carrots, etc. then drain for stoc#SV (ote6 *t should !e ;O to use a veggie flavoring cu!e, or pre1made soup stocSalt and pepper to taste5 12 !sp Bragg)s Li-uid Aminos or amari;ptional6 ;nions and garlic. ;livia doesn8t use them, !ut add them if you lie

#illing Directions: 5. Doo !ulgur, -uinoa and amaranth in water 2. i cooed grains with nuts and !read crum!s in a large !owl :. Eeat the oil in a frying pan on medium low =. *f you8re using onions or garlic, add and sautK for @ minutes @. Add the veggies and sautK @ minutes or until softened . Dom!ine with grains, nuts, veggie stoc, and other seasonings ?. >reheat oven to :?@ degrees C. /oll out the chilled dough into : rectangles 9. >lace 5: of filling in center of each pastry rectangle, leaving 2 1 : inches of doughall round

50. %old pastry around filling, wet the edges, press together and fold over to seal 55. >lace loaves on a !aing sheet, seam side down, and mae shallow slits on the top 52. Bae at =2@ degrees for 5015@ minutes, then :?@ degrees until golden 1 another :01=@ minutes 5:. ay !e served with a vegeta!le gravy such as Dashew ravy

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*i#le$ :asy 7ashe; +ra%y

*er%e Cith raditionalHoliday Foods$ 8r ress E

our :%eryday Mealshis recipe maes lots of cashew gravy,which is why it8s a great holiday recipe,for serving to a crowd. *f it8s $ust a fewof you, half the recipe, and save anyetra for the holiday leftovers 1 animportant part of the tradition3

Vegan cashew gravy is delicious with all vegetarian holiday foods, lie nut loaf, lentilloaf, mashed potatoes, stuffing 1 or to dress up everyday foods, including veggies andgrains, or stir fry. >lease (ote6 his cashew gravy thicens up -uite a lot in cooing. *f it

seems too thic, add more vegeta!le stoc as needed, until it seems right.

aes Dups of Dashew ravy

Ingredients:

2 !sp olive oil2 garlic cloves, peeled and minced5 !sp fresh ginger, peeled and minced52 tsp papria2 !sp all1purpose flour= cups vegeta!le stoc "or 2 veggie !ouillon cu!es dissolved in = cups !oiling water#

52 cup toasted cashews, ground fine "see directions !elow#Salt and freshly ground pepper to taste;ptional6 dash of amari or Braggs Li-uid Aminos

To Toast and $rind Cas%ews:

5. >reheat oven to :2@ degrees 2. >lace cashews on an ungreased cooie pan :. Bae for 5@ minutes, or until nicely !rowned, stirring every few minutes =. /emove cashews from oven, and set pan on a rac to cool @. rind nuts to a fine powder in a !lender, spice grinder, or small food processor . >roceed with gravy recipe

Directions:

5. *n a medium sauce pan sautK the garlic in the olive oil until lightly !rowned 2. Add her!s, spices and flour, and stir until !u!!ling :. Add 5 cup of stoc to the ground cashews and !lend until creamy =. Add the rest of the stoc to the pot, mi, then transfer to the !lender, and whi& untilsmooth

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@. ransfer the sauce to the pot, !ring to a !oil while stirring constantly with a whis . Dontinue whising and simmering until the gravy is smooth and thicened ?. Add more vegeta!le stoc at the end, if needed, to thin the gravy C. Add salt, pepper and tamari to taste

Vegan or Vegetarian Mashed otatoes

8ne of 8ur Fa%orite Foods

>eople used to eat mashed potatoesalmost every day, if not at almost everymeal, !ut they8ve mostly !een replacedwith fries.

(ow, mashed potatoes are mainlyserved for holiday meals, with turey

and gravy. hat8s why we call ourhum!le mashed potato recipe a holidayrecipe3

* hope we all agree, mashed potatoes are a necessary part of a vegetarian or veganhansgiving dinner 1 !ecause our mashed potato recipe goes perfectly with cashewgravy, cran!erry sauce, lentil loaf, nut loaf, !aed tofu, and vegan stuffing.

Servings ashed >otatoes

Ingredients:1C medium si&e starchy potatoes, such as /usset2 !sp of !utter, olive oil or veggie spread52 cup or more mil or creamVegan ;ption6 Hnsweetened non1dairy mil 1 soy, hemp, or rice milSalt and pepper to taste

Directions:

5. >eel thoroughly and rinse the potatoes 2. Dut in large chuns, place in a large pot and cover with cold water

:. Add a tsp of salt and !ring to a !oil =. Simmer covered on low heat for 5@ 1 20 minutes, or until the potatoes can !e easilypierced with a for @. Grain the potatoes . Add dairy or non1dairy mil, !utter or oil, salt and pepper ?. ash with a potato masher C. 4hipped >otatoes6 Add a little more mil and !eat on low with an electric mier untilsmooth and fluffy. Gon8t over!eat or the potatoes will !ecome gummy.

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8li%iaGs elicious Ba5ed 7ran6erry 8range *auce

ot our "%erage 7ran6erry*auce9 e; ;ist o "

Holiday 7lassicDran!erries with orange $uice ' orangepeel is a great com!ination. Dinnamonstic is also a nice optional addition tothis cran!erry sauce recipe.

Baing cran!erry sauce is a clever idea if you8re !aing other food, or don8t have anyroom on the stove top. *f the reverse is true 1 no room in the oven 1 this cran!erry sauce

recipe is e-ually delicious cooed in a saucepan on the stove.

Dran!erry sauce is traditionally associated with turey, !ut we8ve found that it8s perfect ina vegetarian or vegan hansgiving menu. Dran!erries are etremely compati!le withS-uash >ecan Dasserole, Vegan Stuffing, or Shepherd8s >ie "lacto veg, vegan# 1 $ust toname a few of our delicious Eoliday /ecipes3aes Approimately 2 Dups6 C 1 52 Servings

Ingredients:

52 o&. "5 pg# fresh or fro&en whole unsweetened cran!erries

5 cup sugar5 tsp grated orange peel52 cup orange $uice;ptional6 5 cinnamon stic

Directions:

5. >reheat oven to :@0 degrees 2. Sort cran!erries, discarding any !ruised or decayed fruit :. /inse and drain !erries =. rate the peel from the orange using a fine grater @. >repare fresh s-uee&ed orange $uice and measure out 52 cup

. *n an C or 9 inch s-uare !aing dish, mi cran!erries, sugar, orange $uice andorange peel ?. Bae, uncovered, in a :@0R regular or convection oven, stirring occasionally, until!erries are tender when pierced and $uices are syrupy, a!out 5 hour C. Serve warm or cool

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Vegan ee ish "le ie

"ny;ay ou *lice @t$:%ery6ody Lo%es 8ur :asy

"le ie ecieeel, -uarter, and core the apples :. Slice each -uarter into thin even slices =. i together the sugar, cinnamon, and cornstarch. ently stir into apples until wellcoated. Stir in lemon $uice @. >reheat oven to =2@ degrees % . /oll out top and !ottom crusts, maing the top one a!out @0Q !igger

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?. >lace apples in !ottom pie crust. Dover with top crust, flute edges together, and usea nife to mae several steam vents C. Bae at =@0 for 50 minutes and then turn the oven down to :@0. Dontinue !aing for:@ to =@ minutes 9. he pie is done when the crust is golden and the contents are !u!!ling. *nsert a forgently into a steam vent to see if the apples are tender. *f the crust is done !ut the

apples are not, turn the oven down to :00 and !ae another 50 or 5@ minutes, until theapples are tender

Vegan 7ashe; 7rea#

:asy$ airy Free Chied7rea# essert oing

his simple cashew cream recipe wasadapted from the HO site Hncaged, aninternational animal protectionorgani&ation !ased in Sheffield,7ngland. hey also have simple recipesfor homemade soy cheese, creamcheese and yogurt, which * thought wasgreat, as those items are epensive to!uy.

Dashew cream is a delicious topping for fresh fruit salad, stewed fruit, pumpin or fruitpies, fruit crum!les and crisps.

Fou8ll need a good !lender to mae cashew cream. *f you want to dou!le the recipe,mae it in two !atches so you don8t overta your !lender. A !lender stic could wor!etter, to mae a thic cream. *t would also mean you don8t have to wor hard to get itout of the !lender3 >lus you can mae a dou!le !atch in one go. *f you feel the need torun out and !uy a !lender stic 1 * recommend Braun as a strong !ut reasona!ly pricedmodel. his recipe maes a!out 2 cups of cashew cream.

Ingredients:

5 cup raw cashews5 -t filtered white grape, pear or apple $uice2 !sp sunflower seed oil, or melted coconut oil

5= cup powdered sugar or to taste5 tsp vanilla or to taste

Directions:

5. Bring the cashews and $uice to a !oil, then reduce heat and simmer until thecashews soften "@ 1 50 minutes# 2. Dover, and leave to cool for a couple of hours, or overnight in the fridge

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:. Grain the cashews, reserving the li-uid =. Blend the cashews with the oil and vanilla, adding a small amount of the reserved

$uice as needed to help things along. Hse as little li-uid as possi!le 1 the cream should!e thic @. Add the sugar gradually, testing until it has the right amount sweetness for you . Hsing a ru!!er spatula, transfer the cream from the !lender to a covered storage

container, and refrigerate until needed

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4- Traditional American Vegan*heherds ie$ %egan stuffing$ cashe; gra%y$ cran6erry sauce$ stea#ed

cauliflo;er$ eas > carrots$ %egan u#5in ie$ cashe; crea#$ ;ine or sar5ingear uice$ coffee and tea

Meatless *heherdGs ie

raditional 7o#fort Food$e-@n%ented For Vegetarians> Vegans

Shepherd8s >ie has !een a nostalgiccomfort food since there wereshepherds3 4e8ve re1invented it forvegetarians and vegans 1 a hugeimprovement, in our opinion3

Shepherd8s pie is a wonderful holiday recipe, with a mashed potato topping,accompanied !y cran!erry sauce, traditional veggies, chewy artisan !read, and pumpinpie. Lentil loaf 1 the veggie classic adapted from iriam Eospodars 8Eeaven8s Ban-uet8 1is the !ase for our hearty and delicious vegan shepherd8s pie. Both lentil loaf andmashed potatoes can !e cooed ahead of time, and transformed into shepherd8s pie $ust!efore !aing.

C 1 50 Servings6 Fou8ll need a large : inch deep casserole dish.

Ingredients:

5 recipe lentil loaf@ cups vegan mashed potatoes;live oil or melted veggie spread52 cup minced parsley

Directions:

5. >reheat oven to :@0 degrees % 2. Spread lentil miture in an oiled !aing dish and cover with the mashed potatoes :. Doat the mashed potatoes with olive oil or melted veggie spread =. Bae until the potatoes are !rowned 1 a!out 20 minutes @. arnish individual servings with minced parsley . Serve with Dashew ravy or Dhicpea ravy

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:asy asty Lo; Fat 7hic5ea +ra%y ecie

+luten free %egan$%egetarian gra%y$ for holiday

or e%eryday reciesDhicpea gravy is delicious with allvegetarian holiday foods, lie !aedtofu, lentil loaf, mashed potatoes,stuffing 1 or to dress up everyday foods,including veggies and grains. 4e lie itover ofu Veggie Stir %ry, and oftenmae it right in the pan with theveggies.

52 1 5= Servings6 asty, low fat vegan, vegetarian chicpea gravy, gluten free, great for

dressing up vegetarian or vegan thansgiving recipes or everyday meals without addinga lot more calories.

Fou can find chicpea or !esan flour in the ethnic food section of grocery stores, or at an*ndian food shop, or online. *t8s ind of an essential ingredient, !ut if you can8t find it, useun!leached whole wheat flour or spelt flour. %or a gluten free alternative, use almond,-uinoa or amaranth flour. *f it8s $ust a few of you, half the recipe, and save any etra forthe holiday leftovers 1 an important part of the tradition3

(ote6 Dhicpea gravy will thicen up in cooing. Add more vegeta!le stoc as needed,until it seems the right thicness.

aes 1 ? Dups of Dhicpea ravy

Ingredients:

5 !sp olive oil5 or 2 garlic cloves, peeled and minced ;/ 5= tsp garlic powder5 !sp minced fresh ginger root ;/ 52 tsp dried52 tsp gr. coriander52 tsp gr. cumin52 tsp papria= cups vegeta!le stoc ;/ 5 veggie !ouillon cu!e dissolved in = cups !oiling water#5: cup chic pea "!esan# flour

Salt and freshly ground pepper to taste5 !sp soy sauce or Braggs Li-uid Aminos or to taste

Directions:

5. Gissolve the veggie cu!es in simmering water 2. Eeat olive oil in a heavy saucepan on medium1low :. SautK the garlic and ginger in the oil until it starts to !rown

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=. Add chic pea flour ' spices and stir for @ minutes @. he flour and spices will start to !rown and form a thic paste with the oil . radually add the veggie !roth, stirring constantly with a whis ?. Doo until thicened, add soy sauce or Braggs, salt ' pepper to taste

raditional Vegan *tuffing

elicious %egan stuffing recie$ e%en 6etter ;ithout the tur5eyumpin pie made with fresh pumpinis in a whole different taste universethan pumpin pie made with cannedpumpin.

;ne @ l! pie pumpin is usually enough for two pies, and you can also use !utternut

s-uash. But if you are pressed for time, of course it)s oay to use canned. >umpin piefans won8t mind, !ut you won8t mae any converts3

Hse your own pie crust recipe, !uy a ready1made crust, or try our no1fail vegan pie crust.%or two pumpin pies, dou!le the pie filling recipe.

1 C servings6 his recipe maes one 9N vegan pumpin pie. *t8s lovely !y itself, andfa!ulous with coconut whipped cream or cashew cream "pictured#.

Ingredients:

5 un!aed single vegan pie crust

2 cups fresh cooed, purKed pumpin or !utternut s-uash 1 see directions !elow. ";rone 5 o& can#:= cup full fat coconut mil5: cup silen tofu2 !sp all purpose flour5 tsp vanilla5 tsp cinnamon5 tsp ginger52 tsp nutmeg2 !sp light organic molasses "(; !lacstrap 1 too strong#52 c. organic un!leached cane sugar ;/ !rown sugar2 !sp 7ner1 egg replacer

Directions:

5. >reheat oven to =2@ degrees 2. Blend all ingredients in a !lender or food processor :. >our the pie filling into the un!aed pie crust "dust with flour first# =. Bae at =2@ for 50 minutes, then reduce heat to :@0 and coo for :0 more minutesuntil the pie is almost completely firm in the center and the crust is golden. *t will !eslightly $iggley in the center

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@. /emove from oven and cool completely !efore serving

Cooking P&pkin 'r Sas%:

5. ;ne : 1 = l! pie pumpin, or !utternut s-uash 2. Hsing a !ig sharp nife, cut into C pieces ' remove seed pulp :. >lace in a large !aing pan, filled with 5= inch of water, and cover with foil or a tightfitting lid =. Bae at :@0 degrees for 5 hour, or until tender @. Let cool, covered, then scoop the pumpin out of the sins . >uree in a food processor, !lender, or put through a sieve or food mill ?. /efrigerate or free&e what you don8t need for pumpin !read or pumpin soup

Vegan 7ashe; 7rea#

:asy$ airy Free Chied7rea# essert oing

his simple cashew cream recipe wasadapted from the HO site Hncaged, aninternational animal protectionorgani&ation !ased in Sheffield,7ngland. hey also have simple recipesfor homemade soy cheese, creamcheese and yogurt, which * thought wasgreat, as those items are epensive to!uy.

Dashew cream is a delicious topping for fresh fruit salad, stewed fruit, pumpin or fruitpies, fruit crum!les and crisps. Fou8ll need a good !lender to mae cashew cream. *f youwant to dou!le the recipe, mae it in two !atches so you don8t overta your !lender.

A !lender stic could wor !etter, to mae a thic cream. *t would also mean you don8thave to wor hard to get it out of the !lender3 >lus you can mae a dou!le !atch in onego. *f you feel the need to run out and !uy a !lender stic 1 * recommend Braun as astrong !ut reasona!ly priced model. his recipe maes a!out 2 cups of cashew cream.

Ingredients:

5 cup raw cashews

5 -t filtered white grape, pear or apple $uice2 !sp sunflower seed oil, or melted coconut oil5= cup powdered sugar or to taste5 tsp vanilla or to taste

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Directions:

5. Bring the cashews and $uice to a !oil, then reduce heat and simmer until thecashews soften "@ 1 50 minutes# 2. Dover, and leave to cool for a couple of hours, or overnight in the fridge :. Grain the cashews, reserving the li-uid =. Blend the cashews with the oil and vanilla, adding a small amount of the reserved

$uice as needed to help things along. Hse as little li-uid as possi!le 1 the cream should!e thic @. Add the sugar gradually, testing until it has the right amount sweetness for you . Hsing a ru!!er spatula, transfer the cream from the !lender to a covered storagecontainer, and refrigerate until needed

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5- Mediterranean tyleVegan Lasagna$ Chite Bean @talian *tyle *ou$ +reen *alad$ ustic ear art$

Cine 8r 7ran6erry unch$ 7offee "nd ea

Vegan Lasagna

he Fastest$ :asiest andMost elicious Lasagnaecie :%erarmesan cheese: cups grated mo&&arella or $ac cheeseVegan version6 5 l! firm tofu crum!led, veggie cheese if desired

!asagna sse&*ly:

5. >reheat the oven to :@0 degrees 2. Assem!le layers in the following order, spreading evenly6 :. 2 cups sauce =. = noodles @. Ealf the spinach, cottage or ricotta cheese, and mo&&arella . 5= cup >armesan ?. /epeat for the second layer C. >ress down gently on the noodles to level the layers 9. Add the last four noodles and level again

50. Add the rest of the sauce, and sprinle 52 cup >armesan evenly over the top 55. Bae covered for =@ 1 0 minutes 52. *f using aluminum foil, tent so it doesn8t touch the sauce, so not to eat aluminum.4ash and recycle the foil 5:. After removing from oven, let the lasagna set for 20 minutes !efore serving

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Chite Bean @talian *tyle *ou

Auic5 and :asy$ eliciousand ourishing *ou For

Busy 7oo5shis is a great soup recipe when you8re!usy and tired, and need something-uic, hot and nourishing for supper. *t8sdelicious with any ind of !read ormuffins, and a salad 1 or not. *t8s lacto1veg with grated parmesan cheese.

his soup recipe calls for canned !eans, !ut you can coo your own very easily 1 it $ust

taes more time to soa and coo, so you have to plan ahead and start the !eans theday !efore, or pressure coo them. A $ar !lender will puree the soup, !ut a stic !lenderwors !est. A stiff whis or other pureeing or mashing device will also wor, with avariety of results.

= Large or odest Servings of Soup

Ingredients:

5 can reat (orthern or other white !eans*f you want to coo your own !eans, see the directions !elow2 1 : cups peeled, cu!ed potatoes

5 fennel !ul!, sliced2 stals celery, diced2 1 : carrots, peeled and sliced thinly on the diagonal: !sp olive oil or other vegeta!le oil, or ghee5 pinch hing or 5 clove garlic, minced5 tsp dried !asil ;/ 5 !sp fresh minced5 tsp dried mar$oram ;/ 5 !sp fresh minced52 tsp dried thyme, ;/ several fresh sprigs52 tsp dried ground fennel, or celery seed5 tiny pinch cayenne cups !oiling water5 tsp salt

5= tsp ground !lac pepper

Directions:

5. Eeat the oil in an C 1 50 -uart pan 2. >rep the veggies :. Add the hing or garlic to the oil =. Add the veggies and sautK @ minutes on medhigh heat

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@. Add the her!s and spices, sautK !riefly . Grain and rinse the !eans, then add to veggies ?. Add the !oiling water, simmer 52 hour or until veggies are very tender C. /emove a!out 5 -uart veg "ecept carrots# with !roth, and puree in a !lender. ;ruse a food processor, food mill, !lender stic, stiff whis, or potato masher 9. >our the puree !ac into soup

50. Add salt ' pepper, ad$ust seasonings to taste

Bean Cooking Directions:

5. (ote 1 his maes enough !eans for a second !atch, to free&e, or mae a dou!lesoup recipe. Hsing a pressure cooer greatly reduces cooing time, !ut don8t omit thesoaing3 2. Soa 5 c. of !eans C hours. Hse hot water ' change several times to cut soaingtime in half :. Grain ' rinse the soaed !eans, cover with cold water to cover ' !ring to a !oil =. Boil ten minutes ' sim the foam @. Dover ' simmer for 5 1 2 hours, until falling1apart tender

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+reen o;er *alad

:asy healthy green salads -C" Beyond @ce6erg

Lettuce;47/%HL,full of delicious ingredients and !urstingwith nutrition. %orget those anemicsalads consisting of ice!erg lettuce,topped with a few limp tomato andcucum!er slices.

Dome up with your own favorite green salad recipe following these !asic salad recipesuggestions and top it off with our simple lemon and oil dressing.

ae your green salad recipe the main dish !y serving with !read and a dollop ofhummus, serve along with soup and sandwiches, or mae it a side dish with whateveryou8re having for dinner.

ll Possi*le $reen Salad Ingredients:Dhoose what you lie from the following list,and add your own variations

Salad greens, rinsed and dried6 Lettuce torn into !ite si&ed pieces, !a!y spinach,arugula, mied salad greens, ale, etc.

alfalfa sprouts, sunflower sproutstomato slices or cherry tomatoescucum!er slicesavocado cut into :=N cu!esshredded carrotshredded red ca!!age!ell pepper, seeded and sliced thinlyolives, pitted, and sliced if desiredsliced or diced onionssliced radisheschopped fresh her!s, whole !asil leavesnuts6 sunflower seeds, walnuts, or pecans

dried cherries, cran!erries or raisinssun dried tomatoescooed sweet corn ernelscrum!led feta cheese, soy cheesecrum!led tofucooed !lac !eans, gar!an&o !eans or idney !eans%ried cu!es of tempeh, tofu, etc

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!e&on and 'il Dressing Ingredients:

2 !sp fresh lemon $uice= !sp etra virgin olive oil

5 tsp dried !asil52 tsp dried mar$oram5= tsp dried thyme512 cloves crushed garlic, if desired5= tsp salt5C tsp !lac pepper

Salad Directions:

5. >lace salad greens in a !owl twice the si&e needed to hold the salad "this will maetossing it easier.# 2. Dhoose and prepare @19 other salad ingredients from the list, try to create a

pleasing mi of tastes, colors and tetures. :. Arrange your chosen salad ingredients on top of the greens =. *f all the salad will !e eaten right away, dress the salad with your dressing of choice. @. *f you will !e storing some salad for later, dress the individual servings, since anundressed salad stores !etter. . oss and serve.

Salad Dressing Directions:

5. >lace all ingredients in a small $ar with a lea proof lid. 2. Dlose lid tightly and shae until dressing is well mied. :. Hse to dress salads, cooed veggies, etc.

=. Dan !e stored in the refrigerator for up to : days.

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8li%ia *intonGs *i#ly elicious ear art

erfect Holiday essert$Mouth;atering But ot oo

*;eet;livia Sinton8s >ear art ismouthwatering, !ut not too sweet. hisis one of 2? vegan and lacto1vegetarianrecipes that ;livia recently sent us. Sheis famous for her vegetarian cooing in%airfield, *A 1 it8s an honor for SavvyVegetarian to have her recipes.

he su!tle flavor of pears in this tart recipe is enriched with cinnamon, orange and

lemon rind, raisins and cream, maing this a perfect recipe for holiday !aing.

o mae pear tart, you8ll a deep 9 inch wide pie dish lined with un!aed short1crustpastry. Hse ;livia8s pastry recipe, or for a vegan tart, use Savvy Veg8s vegan pie crust.

Ingredients:

5 !sp flour: !sp < 2 tsp sugar5 tsp cinnamon= G8An$ou >ears "tender !ut not too ripe# peeled, halved and cored52 tsp grated orange rind

52 tsp grated lemon rind5= cup raisins2 !sp Vegeta!le ;il5 5= cups Eeavy DreamVegan ;ption6 *nstead of cream, use 5 5= cups unfiltered pear $uice "Bio(atura !rand isgood# < = !sp corn starch>ie crustGeep 9 inch pie dish

Directions:

5. >reheat oven to =00 degrees 2. *n a small !owl com!ine flour, 2 tsp sugar and cinnamon together

:. Sprinle sugar miture over uncooed pastry !ase =. Arrange pears cut side down in pie shell @. Sprinle with rind and raisins and pour over oil and remaining : !sp of sugar . hen pour in cream ?. Vegan ;ption6 Doo the pear $uice and cornstarch, stirring with a whis, untilthicened, then pour over pears C. Bae at =00R % for 20 minutes then :@0R % for another 2@ minutes 9. Dool for 5 hour !efore serving

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!- "luten FreeAuinoa ilaf$ +luten Free 7orn6read$ Ba5ed ofu$ 7ashe; +ra%y$ 7ran6erry

*auce$ +reen Beans C. *li%ered "l#onds$ +reen *alad$ "le arts Cith 7ashe;7rea#$ Cine 8r *ar5ling Fruit uice$ 7offee and ea

Auinoa Vegeta6le ilaf

Auic5$ :asy Lo; Fat +lutenFree Vegan Auinoa

7asserole ecie;ur -uinoa pilaf recipe is low fat,delicious, high in protein, -uic andeasy to coo. +uinoa can easily !eused in any pilaf recipe instead of rice,!ulgar, or couscous. his -uinoa recipeis perfect with green leafy veggies, agreen salad or a cream of vegeta!lesoup, for a light !ut satisfying meal.

Although classed as a grain, -uinoa "een1wah# is technically an her!, originating withthe *ncas, in >eru. *t is perisha!le !ecause of its oil content, and should !e stored in thefridge up to a month, or in the free&er for 2 months. ore +uinoa *nfo and ips

Serves %our6 >rep time appro. :0 minutes

Ingredients:

5 cup -uinoa5 celery stal, trimmed ' chopped in small dice52 sweet red pepper, chopped in small dice52 c. cooed chicpeas

5 !sp olive oil2 1 : garlic cloves ;/ 52 tsp garlic powder5 !sp peeled ' minced fresh ginger ;/ 52 tsp dried ginger52 tsp !rown mustard seeds5 !ay leaf5= tsp turmeric52 tsp gr. coriander5= tsp cumin5= tsp thyme leaf

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52 tsp salt5 := cup water or soup stoc;ptional6 2 cups chopped spinach or chard ;/ 5= c. minced parsley or cilantro ;/ 52cup fro&en peas%resh ground pepper to taste

Directions:

5. Soa -uinoa 5@ minutes, rinse twice, leave to drain 2. Eeat olive oil on medium low in a : 1 = -t saucepan or sautK pan :. >eel ' mince garlic ' ginger, sautK with mustard seeds for @ minutes =. Dhop celery and red pepper, add to pan and sautK another five minutes @. i in the !ay leaf, turmeric, coriander ' cumin . urn the heat to medium high. Add the -uinoa and stir until it8s dry and starting topop ?. Add 5 := c. hot water or stoc, and salt. Bring to a !oil, cover, and simmer 5@minutes C. Stir in the optional greens, peas, parsley or cilantro, and fresh ground pepper 9. Dover and coo @ more minutes, then serve

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Versatile Vegan 7orn Bread

Auic5$ easy$ and satisfying$corn 6read gets along ;ith

all 5inds of foodhe vegan version of corn !read is $ustas satisfying as the traditional version 1and no!ody can tell the difference. So,feel free to ditch the saturated fat3+uic, easy, and satisfying, corn !readgets along with all inds of food 1 soups,stews, !aed !eans, chili, salads, etc..

Adapted %rom Eeaven8s Ban-uet Ayurvedic Doo!oo !y iriam Eospodar

;ne of the nicest things a!out corn!read is that it8s !est hot and fresh out of the oven.%or most -uic !reads, this is not so

he general rule with -uic !read is you should have e-ual amounts wet and dryingredients. But !ecause corn swells up a lot in cooing, corn !read !atter should !elooser and runnier.

his is a !ig recipe6 Fou8ll need a 9 52 inch pan. *f you want a smaller !atch, halve therecipe and use an C 50, or 9 9 inch pan.

Ingredients:

2 5= cup cornmeal2 5= cup all purpose flour2 tsp !aing powder5 tsp !aing soda52 cup white sugar5 tsp salt

Vegetarian Version952 cup melted !utter2 eggs, !eaten2 cups whole mil

Vegan Version9: !sp cornstarch52 cup melted earth !alance or vegeta!leoilIuice of one lemon plus enough originalflavor soy mil to mae : cups

Directions:

5. >reheat the oven to =00 degrees % 2. ;il a 95: inch pan :. i the dry ingredients together in a large miing !owl. %or the vegan version,include the cornstarchs

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=. Vegetarian6 4arm the mil, melt the !utter, !eat the eggs, and mi all together until!lended @. Vegan6 4arm the soy mil, melt the veg spread, and mi together until !lended . >our into the prepared pan and !ae for 2@1:0 minutes until nicely golden ?. Dool in the pan on a rac for @ or so minutes "that8s usually as long as anyone canwait#, and serve warm

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Ba5ed ofu

Ba5ed tofu is one of theeasiest tofu recies you can#a5e$ lus one of the #ostuseful - and deliciousersistent Vegetarian State

ofu is nutrient dense ' high calorie6 2 1= o& is a serving 1 approimately a 2Ns-uare piece. ae it easy at first untilyou see how much tofu you need orwant to eat, and eplore all the

wonderful things you can do with tofu.Ingredients:

5 l! etra firm tofu

Marinade95 !sp rice vinegar5 !sp toasted sesame oil2 !sp amari soy sauce2 tsp sugar5 !sp minced fresh ginger ;/ 52 tsp ground ginger5 !sp minced fresh garlic ;/ 52 tsp powdered garlic

52 cup chopped scallions52 tsp cumin52 tsp coriander>inch cayenne%resh ground !lac pepper

+arinating and Baking t%e To":

5. >ut all the marinade ingredients in a $ar, screw the lid on tight, shae until well mied 2. >ress the !loc of tofu !etween an old dishtowel or paper towels to remove anyecess water

:. Slice the tofu in 52 inch slices, and lay side1!y1side in a flat !aing pan =. Spread the marinade over and under the tofu slices @. Dover and marinate 5 hour or more in the fridge, turning once or twice if possi!le . >reheat the oven to :?@ degrees ?. Grain off the ecess marinade C. Bae :0 minutes 9. urn over halfway through the !aing 50. Less !aing time, if it loos very done halfway through 55. Broil for a few minutes on each side to give the !aed tofu a crusty finish

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*i#le$ :asy 7ashe; +ra%y

*er%e Cith raditionalHoliday Foods$ 8r ress E

our :%eryday Mealshis recipe maes lots of cashew gravy,which is why it8s a great holiday recipe,for serving to a crowd. *f it8s $ust a fewof you, half the recipe, and save anyetra for the holiday leftovers 1 animportant part of the tradition3

Vegan cashew gravy is delicious with all vegetarian holiday foods, lie nut loaf, lentilloaf, mashed potatoes, stuffing 1 or to dress up everyday foods, including veggies andgrains, or stir fry. >lease (ote6 his cashew gravy thicens up -uite a lot in cooing. *f it

seems too thic, add more vegeta!le stoc as needed, until it seems right.

aes Dups of Dashew ravy

Ingredients:

2 !sp olive oil2 garlic cloves, peeled and minced5 !sp fresh ginger, peeled and minced52 tsp papria2 !sp all1purpose flour= cups vegeta!le stoc "or 2 veggie !ouillon cu!es dissolved in = cups !oiling water#

52 cup toasted cashews, ground fine "see directions !elow#Salt and freshly ground pepper to taste;ptional6 dash of amari or Braggs Li-uid Aminos

To Toast and $rind Cas%ews:

5. >reheat oven to :2@ degrees 2. >lace cashews on an ungreased cooie pan :. Bae for 5@ minutes, or until nicely !rowned, stirring every few minutes =. /emove cashews from oven, and set pan on a rac to cool @. rind nuts to a fine powder in a !lender, spice grinder, or small food processor . >roceed with gravy recipe

Directions:

5. *n a medium sauce pan, sautK the garlic in the olive oil until lightly !rowned 2. Add her!s, spices and flour, and stir until !u!!ling :. Add 5 cup of stoc to the ground cashews and !lend until creamy =. Add the rest of the stoc to the pot, mi, then transfer to the !lender, and whi& untilsmooth

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@. ransfer the sauce to the pot, !ring to a !oil while stirring constantly with a whis . Dontinue whising and simmering until the gravy is smooth and thicened ?. Add more vegeta!le stoc at the end, if needed, to thin the gravy C. Add salt, pepper and tamari to taste

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8li%iaGs elicious Ba5ed 7ran6erry 8range *auce

ot our "%erage 7ran6erry*auce9 e; ;ist o "

Holiday 7lassicDran!erries with orange $uice ' orangepeel is a great com!ination. Dinnamonstic is also a nice optional addition tothis cran!erry sauce recipe.

Baing cran!erry sauce is a clever idea if you8re !aing other food, or don8t have anyroom on the stove top. *f the reverse is true 1 no room in the oven 1 this cran!erry sauce

recipe is e-ually delicious cooed in a saucepan on the stove.

Dran!erry sauce is traditionally associated with turey, !ut we8ve found that it8s perfect ina vegetarian or vegan hansgiving menu.

Dran!erries are etremely compati!le with S-uash >ecan Dasserole, Vegan Stuffing, orShepherd8s >ie "lacto veg, vegan# 1 $ust to name a few of our delicious Eoliday /ecipes3

aes Approimately 2 Dups6 C 1 52 Servings

Ingredients:

52 o&. "5 pg# fresh or fro&en whole unsweetened cran!erries5 cup sugar5 tsp grated orange peel52 cup orange $uice;ptional6 5 cinnamon stic

Directions:

5. >reheat oven to :@0 degrees 2. Sort cran!erries, discarding any !ruised or decayed fruit :. /inse and drain !erries

=. rate the peel from the orange using a fine grater @. >repare fresh s-uee&ed orange $uice and measure out 52 cup . *n an C or 9 inch s-uare !aing dish, mi cran!erries, sugar, orange $uice andorange peel ?. Bae, uncovered, in a :@0R regular or convection oven, stirring occasionally, until!erries are tender when pierced and $uices are syrupy, a!out 5 hour C. Serve warm or cool

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+reen Beans ;ith *li%ered "l#onds

7runchy$ elicious$ :legant:asy Holiday Vegeta6le

eciehis holiday vegeta!le recipe withlightly steamed green !eans andtoasted almonds is colorful, crunchy,delicious, elegant, and goes well withtraditional holiday foods. *t8s also asimple, easy economical freshvegeta!le recipe.

any terri!le things are done to green !eans in the name of holiday food, !ut this green!ean recipe isn8t one of them. Serve green !eans ' toasted almonds with vegetarian

holiday recipes such as nut loaf, mashed potatoes, vegan stuffing, cashew gravy,cran!erry sauce, s-uash pecan casserole ... etc.

Buy $ust enough fresh green !eans and almonds for this recipe, unless you have anotherimmediate use for them, and coo the green !eans right !efore serving.

= 1 Servings6 A steamer !aset is handy for cooing steamed vegeta!les, !ut you canalso steam them with 52 cup water in the !ottom of a saucepan.

Ingredients:

52 cup sliced or slivered almonds5 l! fresh green !eans5 !sp lemon $uice5 tsp olive oilSprinle of salt ' pepper

Directions:

5. 4ash and cut off the ends of green !eans. Giscard any unattractive !eans 2. Slice !eans in 2 inch pieces :. oast almonds on a roasting pan in the oven at :00 degrees for 50 1 5@ minutes =. Add !eans to a steamer !aset in a saucepan, with a!out 5 inch of water

@. ;/6 Add green !eans to the pot with 52 cup water . Dover, !ring to a !oil, reduce heat to medium low, and steam for @ 1 ? minutes untilgreen !eans are crunchy tender ?. /emove steamer !aset, drain off water ;/ drain the !eans through a strainer C. Add olive oil ' lemon $uice to the pot 9. Add the greens !eans ' toasted almonds, a sprinle of salt ' pepper if desired, andgently stir 50. Serve immediately

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+reen o;er *alad

:asy healthy green salads -C" Beyond @ce6ergLettuce;47/%HL,full of delicious ingredients and !urstingwith nutrition. %orget those anemicsalads consisting of ice!erg lettuce,topped with a few limp tomato andcucum!er slices.

Dome up with your own favorite green salad recipe following these !asic salad recipesuggestions and top it off with our simple lemon and oil dressing.

ae your green salad recipe the main dish !y serving with !read and a dollop ofhummus, serve along with soup and sandwiches, or mae it a side dish with whateveryou8re having for dinner.

ll Possi*le $reen Salad Ingredients:Dhoose what you lie from the following list,and add your own variations

Salad greens, rinsed and dried6 Lettuce torn into !ite si&ed pieces, !a!y spinach,

arugula, mied salad greens, ale, etc.alfalfa sprouts, sunflower sproutstomato slices or cherry tomatoescucum!er slicesavocado cut into :=N cu!esshredded carrotshredded red ca!!age!ell pepper, seeded and sliced thinlyolives, pitted, and sliced if desiredsliced or diced onionssliced radisheschopped fresh her!s, whole !asil leaves

nuts6 sunflower seeds, walnuts, or pecansdried cherries, cran!erries or raisinssun dried tomatoescooed sweet corn ernelscrum!led feta cheese, soy cheesecrum!led tofucooed !lac !eans, gar!an&o !eans or idney !eans%ried cu!es of tempeh, tofu, etc

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!e&on and 'il Dressing Ingredients:

2 !sp fresh lemon $uice= !sp etra virgin olive oil5 tsp dried !asil52 tsp dried mar$oram5= tsp dried thyme512 cloves crushed garlic, if desired5= tsp salt5C tsp !lac pepper

Salad Directions:

5. >lace salad greens in a !owl twice the si&e needed to hold the salad "this will maetossing it easier.# 2. Dhoose and prepare @19 other salad ingredients from the list, try to create a

pleasing mi of tastes, colors and tetures. :. Arrange your chosen salad ingredients on top of the greens =. *f all the salad will !e eaten right away, dress the salad with your dressing of choice. @. *f you will !e storing some salad for later, dress the individual servings, since anundressed salad stores !etter. . oss and serve.

Salad Dressing Directions:

5. >lace all ingredients in a small $ar with a lea proof lid. 2. Dlose lid tightly and shae until dressing is well mied. :. Hse to dress salads, cooed veggies, etc.

=. Dan !e stored in the refrigerator for up to : days.

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"le 7ru#6le arts

elicious ;ist 8n utch"le ie$ Lo%ed By "ll Cho

Lo%e "le ielus you can mae a dou!le !atch in onego. *f you feel the need to run out and !uy a !lender stic 1 * recommend Braun as astrong !ut reasona!ly priced model.

his recipe maes a!out 2 cups of cashew cream.

Ingredients:5 cup raw cashews5 -t filtered white grape, pear or apple $uice2 !sp sunflower seed oil, or melted coconut oil5= cup powdered sugar or to taste5 tsp vanilla or to taste

Directions:

5. Bring the cashews and $uice to a !oil, then reduce heat and simmer until thecashews soften "@ 1 50 minutes#

2. Dover, and leave to cool for a couple of hours, or overnight in the fridge :. Grain the cashews, reserving the li-uid =. Blend the cashews with the oil and vanilla, adding a small amount of the reserved

$uice as needed to help things along. Hse as little li-uid as possi!le 1 the cream should!e thic @. Add the sugar gradually, testing until it has the right amount sweetness for you . Hsing a ru!!er spatula, transfer the cream from the !lender to a covered storagecontainer, and refrigerate until needed

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#- Valentine$s %ay*tuffed Mushroo#s$ 7rea# 8f "saragus *ou$ French Bread$ Hu##us$ Auinoa

*alad$ Vegan 7hocolate 7a5e$ Cine 8r *ar5ling +rae uice$ 7offee and ea

*tuffed Mushroo#s

" ro#antic aeti?er thatsoftens the #ood

4e made this recipe for an intimatedinner for two, where every taste is adelicate surprise.

aes enough to stuff a!out 20mushrooms.

Ingredients:

5 &uchini1chopped52 slice diced onion5 piece !read, diced

5= cup chopped cashews5 tsp vegan grated parmesan cheese52 tsp salt5= tsp garlic powder= t!sp melted !utter

Directions:

5. 4ash mushrooms and remove stems2. elt !utter:. Add other ingredients and stir

=. Spoon stuffing into mushroom cavities@. Bae at :@0 for 5@ minutes

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7rea# of "saragus and *inach *ou

Auic5$ delicious si#le %egansou$ ;ith asaragus$ sinach

and cashe;sDream of Asparagus and Spinach Soup6"dou!le green cream soup# Gairy free,delicious vegetarian soup recipe, lovelyas a light supper with artisan !read andhummus, or as the first course of acompany dinner.

hans for this recipe to our friend and su!lime coo, Susy V., visiting from oronto.

he cashew cream !oth sweetens and thicens the soup. *f it seems too thic, add a

small amount of hot water. Su!stitute !roccoli, celery, cilantro, parsley for the veg, orsu!stitute almonds for cashews.

=1 servings6 *f you lie, wash and prep the asparagus and spinach ahead of time andrefrigerate. ae the !roth and cashew cream ahead too, then you can produce thissoup incredi!ly fast3

Ingredients:

5 l! !unch asparagus5 l! !unch fresh spinach5 -uart water

5 unsalted vegan !ouillon cu!e "reduce salt if using a salted !ouillon cu!e#5: cup cashew pieces5= tsp nutmeg%resh ground pepper and salt to taste

Directions:

5. Fou8ll need a si -uart stocpot and a !lender stic 1 if you don8t have one, use aregular !lender in two or three !atches 2. 4ash asparagus, cut off and discard the tough !ottom stems, and chop the rest into2 inch pieces :. 4ash, stem, and rough1chop the spinach

=. Bring the water to a !oil with the !ouillon cu!e @. Blend the cashew pieces with 5 cup of the stoc, and strain into a cup . Simmer the asparagus for 50 minutes or until $ust tender ?. Add nutmeg ' spinach, and simmer a few more minutes, until spinach is tender C. Add cashew cream and heat another two minutes 9. Blend with a !lender stic until smooth, or process in several !atches in a regular!lender 50. Add salt and pepper to taste

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Lo; Fat oasted French Bread ecie

*ohisticated "lternati%e o7his$ @#ressi%e Holiday"eti?er

oasted %rench Bread is asophisticated "and low fat# alternative tocorn chips or potato chips, and it maesan impressive holiday appeti&er. Servewith artichoe dip, spinach dip, sourcream dip, hummus, refried !eans,guacamole, salsa 1 find them all in ourSauces, Gips and Spreads.

Eere8s the !ig !read recipe3 Hse day old, firm !aguette"s#, for easy slicing. /emove thecrusts if you lie 1 !ut do it !efore you slice the !read3 >ersonally * thin this step isunnecessary, !ut perhaps not, if you8re entertaining royalty or your in1laws.

Directions:

>reheat oven to 2@0 degrees %.Dut the !aguette into the thinnest possi!le slices "5= 1 :C inch#.>lace the slices on a cooie sheet and !ae until light golden !rown and completely dry.Serve on a platter with some dips, and watch them disappear3

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*lightly +arlic5y 7hic5ea Hu##us i

Find Foodie Hea%en9 Ho; oMa5e Blissfully *atisfying

Hu##us ihis chicpea hummus recipe is sogood, you8ll want to eat hummus everyday, as a filling for sandwiches orwraps, on cracers, as a dip, thinned tomae a sauce or salad dressing, !y thespoonful straight out of the container.

A stic !lender wors !est for hummus, !ut you could also use a regular !lender, foodprocessor, food mill, or potato masher to mae hummus 1 anything to pulveri&e the!eans.

Bean cooing directions are included, !ut canned !eans will do 1 drain and rinse, andsu!stitute water for the li-uid.

: 1 = cups, 52 1 5 Servings6 his hummus recipe eeps, tightly sealed, in the fridge for awee 1 not that it usually lasts that long3

Ingredients:"Eint6 the fresher the ingredients, the !etter the hummus3#

2 1 : cups cooed and drained gar!an&o !eans "Mdirections !elow#, or canned !eansdrained and rinsed: 1 !sp !ean cooing li-uid or water 1 how much li-uid you need depends on theamount of moisture in the !eans5= 1 52 c. unroasted sesame tahini5 1 2 !sp freshly s-uee&ed lemon or lime $uice2 1 : !sp olive oil2 or more cloves fresh garlic, peeled, stem removed, minced ;/ 52 tsp garlic powder;ptional6 5 !sp minced fresh ginger, or 52 tsp dried;ptional6 52 $alapeno pepper, seeded and minced, ;/ a pinch of dried cayenne powder5 1 2 tsp ground cumin seed;ptional6 5 1 2 tsp ground coriander seed52 tsp salt or to taste52 tsp ground !lac pepper or to taste

Directions:

5. /inse and drain the !eans in a wire colander. /eserve the cooing li-uid if youcooed your own !eans

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2. >ut the !eans, salt ' pepper, cayenne and : !sp !ean li-uid or water in a deep =-t pitcher or other container, or in the !lender $ar if you8re using one :. Eeat the chopped fresh garlic "< ginger or $alapeno if using#, in the olive oil until soft' lightly roasted =. Add the dry spices to the oil and heat for five minutes @. Add the hot oil ' spices to the !eans

. /inse the pan with the lemon or lime $uice and add it to the !eans ?. Add the salt and pepper C. aing hummus in a !lender6 Blend everything 7D7> E7 AE*(*. Hse thepulse setting, alternately pulsing and poing until smoothly !lended. Add a little etrali-uid, 5 !sp at a time, if the miture is too thic to !lend easily. Hsing a ru!!er spatula,scrape the miture into a !owl, and thoroughly mi in the tahini 9. aing hummus with a !lender stic6 Add all the ingredients to your deep container,and pump the !lender stic up and down until it8s smooth 1 a noisy, !ut fulfillingeperience 50. Ad$ust seasonings to taste

How To Cook $ar*an,o Beans:

5. (ote6 his recipe maes enough !eans for a second !atch, or to free&e, or to maesoup or ta!ouleh 2. Hsing a pressure cooer greatly reduces cooing time, !ut don8t omit the soaing3 :. Soa 5 c. of gar!an&o !eans = 1 C hours. =. +uic Soa6 Bring the !eans and soaing water to a !oil, turn off the heat, cover,and soa for one or two hours @. Grain ' rinse the soaed !eans, cover with cold water to cover ' !ring to a !oil . Boil ten minutes ' sim the foam ?. Dover ' simmer the !eans for 5 1 2 hours, until they8re tender "can !e mashed!etween thum! ' finger#

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*i#le elicious Auinoa *alad

his gluten free Iuinoa saladrecie #a5es a erfect

su##er #ealSimple +uinoa Salad is similar toa!ouleh, only more su!stantial. *t8seasy to mae, and eep in the fridgeuntil it8s time to eat. 4alnuts go wellwith -uinoa, !ut toasted sunflowerseeds or cashews would also !e good.

his easy healthy -uinoa recipe maes a great vegan main dish !ecause -uinoa is so

nourishing 1 a good source of complete protein, vitamins and minerals.

+uinoa is gluten free, and scores far higher nutritionally than wheat in $ust a!outeverything ecept comple car!ohydrates. Hnlie wheat or rice, -uinoa is a good sourceof lysine.

= ain Gish Servings

Ingredients:

5 cup -uinoa5 52 cups cold water

52 tsp salt5 cup snow peas, shell peas, celery, or green !eans5 1 2 small carrots, peeled and sliced thin52 green or red pepper, sliced thin5 medium ripe tomato5 medium cucum!er, peeled and diced5= cup chopped fresh parsley, cilantro, or !asil52 cup chopped walnuts, toasted sunflower seeds or toasted cashews;ptions6 Dhopped scallions, dried unsweetened cran!erries, raisins or apricots, reeolives, minced $alapeno pepper, fresh mint

Dressing Ingredients:

2 !sp freshly s-uee&ed lemon $uice5= cup olive oil52 tsp salt%resh ground pepper;ptions6 >inch of cayenne, garlic powder or fresh minced garlic, minced fresh or driedginger

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Directions:

5. he -uinoa can !e made ahead of time and refrigerated if you lie 2. Soa the -uinoa 5@ minutes in cold water :. /inse thoroughly, pour off most of the water and drain through a large fine meshstrainer =. >lace in 2 -t pot with the water, salt and oil @. Bring to a !oil . urn the heat down to very low, cover and coo for 5@ minutes ?. /emove from heat and allow to sit five minutes with lid on C. %luff gently with a for and set aside to cool. Setting the pan in a sin full of coldwater cools -uicly 9. Steam the carrots and green veg for @ minutes, rinse in cold water 50. Dhop the tomatoes, her! and cucum!er 55. Blend dressing ingredients with a whis or shae in a $ar 52. ently com!ine veggies, walnuts, -uinoa and dressing in a large !owl 5:. Dover and chill

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i%inely ecadent Vegan 7hocolate 7a5e ecie

erfect 7hocolate Birthday7a5e 8r ValentineGs ay

7hocolate 7a5eVegan Dhocolate Dae6 Vegan dessertrecipe, tofu dessert recipe, sugar free,sweetened with agave nectar, maes a inch 2 layer cae or a 9N52N sheetcae. his divinely decadent veganchocolate cae was originally su!mitted!y ammy Bechtel as a caro! !irthdaycae 1 we tweaed it as a valentine8sday chocolate cae.

his cae is perfect for any occasion, !ecause every!ody loves it, whether they8revegans, vegetarians, or omnivores. o mae this vegan chocolate cae using caro!instead of chocolate simply su!stitute caro! chips and caro! powder for the chocolate.

Cake Ingredients:

5 cup all purpose flour5 52 tsp. !aing soda5 52 tsp. !aing powder5 tsp salt5 5= c. grain sweetened chocolate chips, melted52 o&. firm silen tofu, cut in large chuns

5 cup cocoa powder:= cup agave nectar5 !sp vanillaVariation6 su!stitute caro! chips and caro! powder for the chocolate

C%ocolate #rosting Ingredients:

:= cup melted grain sweetened chocolate chips, melted5= cup agave nectar5 !sp vegan margarine5 !sp coconut oil o&. firm silen tofu52 c. cocoa powder5: cup unsweetened coconut flaesDhocolate or vanilla almond mil optional#

#rosting Directions:

5. elt chocolate chips 2. >lace chocolate, agave nectar, margarine, coconut oil, and tofu

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:. 4ith mier on high, !eat until smooth and creamy =. Beat in cocoa powder gradually until you reach desired stiffness "a layer caere-uires a stiff icing that won8t run down the sides of the cae# @. 4ith a miing spoon stir in coconut flaes . *f icing is too stiff stir in almond mil one at a time until you reach desired stiffness ?. Dhill frosting in the fridge while you prepare cae

C. Hse to ice completely cooled cae

Cake Directions:

5. >repare frosting and chill in fridge until cae is !aed and cooled 2. >reheat the oven to :@0 degrees ' oil cae pans :. elt chocolate chips according to pacage instructions and set aside =. Dom!ine flour, !aing soda, !aing powder, and salt in a large !owl and set aside @. >lace melted chocolate, tofu, cocoa powder, agave nectar and vanilla in a foodprocessor and process until smooth . >our chocolate miture into flour and mi into a stiff !atter ?. Spread evenly in pans "an oiled spatula can help in this endeavor# C. CN rounds !ae for 2012@ minutes, 9N52N sheet cae !ae for :@ minutes, or until atoothpic inserted into center comes out clean 9. /emove from pans and cool on racs. 4hen caes are completely cooled, frost.

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&- "ame %ay Menu*alsa$ +uaca#ole$ 7orn > otato 7his$ Blac5 Bean Burgers$ 8at#eal aisin

7oo5ies$ Butterscotch Bro;nies$ *nac5 MiD$ 7rac5ers > 7heese$ elish ray!ic5les$ 8li%es$ 7elery$ 7arrots$ eers$ 7anned alaenos&$ Beer and *oda$

7offee

*antiagoGs *alsa Fresca - eal Li%e *alsa

*alsa$ 8r Gico de +alloG$ @s "Versatile oing or i

/ecipe from Vegan 4orld %usion Duisine,courtesy Vegan %usion Santiago8s Salsa%resca

Sure, we can live without salsa, $ust thesame as we can live without someone tolove 1 !ut is it really livingJ his is /ealLive Salsa, as opposed to supermaretsalsa. wo different universes.

Also nown as 8pico de gallo8, this salsa is versatile as a topping for !ruschetta, fa$itas,soft tacos and avocado halves, and as a dip for veggies, $icama, cracers and chips.

Hse organic ingredients, to get the full taste sensation. *t taes a!out 5@ minutes tomae 2 52 cups of salsa, and a!out the same amount of time for 2 1 = hungry people todevour, so mae lots.

Ingredients:

= small /oma tomatoes, chopped "2 cups#52 cup red onion, diced2 !sp cilantro, minced2 !sp lime $uice, fresh s-uee&ed5 tsp $alapeTo, seeded ' minced

52 tsp garlic, minced

52 tsp sea salt, or to taste5= tsp !lac pepper, ground to taste5= tsp chili powder5= tsp cumin powder>inch cayenne pepper

Directions:

Add ingredients to a large miing !owl. i well. 4hat could !e simplerJ ;h, yeah3;pening the chips and putting them in a !owl net to the salsa.

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i ecie9 *i#lest +uaca#ole

+uaca#ole can 6e #ade #any;ays$ 6ut urists li5e to 5ee it

si#le

he four essential food groups6 pesto,slightly garlicy hummus, salsa fresca, andSimplest uacamole3 Eow could we livewithout themJ (ever eaten themJ 4ell3Four new life !egins today3

his recipe maes a!out 2 cups ofguacamole. Along with a !owl of cornchips, !urrito fiings 1 or anything 1 it8ll feed2 1 = guacamole lovers.

Ingredients:

2 medium ripe !ut not mushy avocados5 !sp fresh lemon or lime $uiceSalt and fresh ground pepper to taste;ptional65 !sp minced cilantro>inch cayenne pepper or chili powder5 !sp fresh salsa

Directions:

5. Ealf the avodacos, and remove the stones. 2. Scoop the avocado out of the shells with a spoon into a shallow !owl :. Add the remaining ingredients =. ash with a for until smooth @. aste and ad$ust the seasonings . Gevour immediately 1 guacamole is a poor eeper

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Vegan Blac5 Bean Veggie Burgers

elicious Auic5 :asy VegetarianBurger ecie Fro# *helley

7ollinshis delicious !lac !ean veggie !urger recipewors well as long as you follow the directionsand proportions as given. As far as theingredients go, this is a very flei!le veggie!urger recipe. Fou $ust need to watch out forthe drywet !alance.

*t wors fine to su!stitute peppers for onion, or celery, in this !lac !ean recipe, and *

used only one clove of garlic. rated carrots would !e another possi!le su!stitution. *made the !read crum!s in the food processor using thic dry crusts.

aes 50 large !lac !ean veggie !urgers.

Ingredients:

2 cups !lac !eans cooed "Shelley coos etra and free&esM#52 cup green pepper, chopped fine52 cup red onion, chopped fine5 large stal celery, chopped fine2 1= cloves garlic minced "depends how much you lie garlic#

5 tsp cumin5 !sp cooing oil5= tsp cayenne pepperSalt and pepper to taste5: cup hummus52 cup rolled oats2 slices whole wheat !read crum!led into tiny pieces "hint6 !lender or food processorwors great#;ptional6 5 cup whole wheat cracer crum!s or dry whole wheat !read crum!s

Directions:

5. ash or puree half the !eans 2. Add reserved !eans and all other ingredients 7D7> hummus and cracercrum!s :. i well !y hand =. Add enough of the hummus or other li-uid ingredient to moisten miture fairly well @. iture may seem a little sticy, !ut it8s !etter than a !it dry, !ecause they 4*LL dryout while cooing

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. %orm flat patties and coat with crum!s if desired. Drum!s mae a nice crispyoutside ?. Doo on medium until !rown, appro. 50 1 5@ min per side C. %antastic with a little !rown mustard, horseradish and sweet picle

Eere are a few suggestions from Savvy Veg eperience with this recipe6

*f you use a food processor, reserve half the !eans to add whole, according toShelley8s directions

*f you don8t have hummus, don8t su!stitute, $ust add another 5 1 2 !sp of oil,li-uid seasoning, tahini, tomato sauce or etchup, etc 1 !ut not 5: cup

*f you add li-uid seasoning or more oil, reduce the amount of hummus : !sp for5, or add a !it more oats or !read crum!s

sautKing the veg including garlic in the oil on medium high for a few minutesshortens the cooing time, reduces the moisture, and mellows the garlic ' onion

Gried ginger is good in this recipe, also dried her!s lie thyme, !asil, oreganopapria adds more color and thicening power to the mi more cumin is also anoption

Asoefetida or hing is a good garlic su!stitute, and gas reducer 1 $ust a pinch is allyou need

he long cooing time solidifies and dries the miture. sautKing the veggies andmaing a drier miture allows a shorter cooing time

hese are great on whole wheat !urger !uns with standard !urger fiings 1lettuce, tomato, mayo, etchup, mustard. 4e added avocado and cucum!er too

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8at#eal aisin 7oo5ies

" *e#i-Healthy *nac5 or

Brea5fast Cith " +lass of on-airy Mil5

4e mae this vegan oatmeal raisin cooierecipe as a semi1healthy treat3 *f were really!ent on eating something healthy, we8d $ustcoo the oatmeal with the raisins, !ut thesecooies are so good, we often eat them for!reafast without a twinge of guilt3

Besides !eing delicious, dairy1free, and almost healthy, oatmeal raisin cooies are -uicand easy to mae 1 and chances are good you8ve got all the ingredients3 7n$oy with hotapple cider as a winter treat, or a glass of non1dairy mil as a healthy snac "or!reafast#.

aes : Go&en : inch Dooies

Ingredients:

5 := cups all purpose flour "use half whole wheat pastry if you prefer#5 tsp !aing soda5= tsp salt

5 cup vegan spread, room temperature:= cup light !rown sugar, paced5= cup white sugar52 !sp lemon $uice mied with a 5= cup non1dairy mil2 tsp vanilla etract2 52 cup -uic oats5 cup unsweetened shredded coconut2 cup raisins

Directions:

5. >reheat the oven to :?@ degrees

2. Dom!ine the flour, !aing soda, and salt and set aside :. Dream the vegan spread and sugar =. Beat in mil miture and vanilla etract @. radually stir in flour miture . Stir in oats and raisins ?. Stir in raisins or chocolate chips and coconut C. Grop !y the ta!lespoonful onto ungreased cooie sheets 9. Bae cooies for a!out 50152 minutes until $ust !eginning to !rown around theedges. /emove from oven, and transfer to cooling racs using a metal spatula

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Butterscotch Bro;nies

Butterscotch 6ro;nie reciethat ;or5s$ and is tasty$

che;y > s;eetButterscotch !rownies have !een aroundsince the dawn of time, !ut it8s ama&ingthe num!ers of people looing for therecipe3 Eere8s a !utterscotch !rownierecipe that wors, is tasty, chewy, sweet 1!ut hey, the walnuts and coconut arehealthy3

Butterscotch !rownies was one of the first recipes my ids learned to mae. hey lovedthem, and they were -uic and easy to mae 1 an ideal com!ination for Oids Dravingreats, and for om, who was otherwise occupied.

4e made these !rownies vegan, !ut it8s easy to mae them ovo1lacto if you8d rather.>lease note that the ingredient proportions are different in the ovo1lacto and veganversions.

(ote6 *f you want to reduce the sugar, as my friend Ieanette did, then you should alsoincrease the flour. ;therwise your !rownies will !e caey instead of chewy. *f you use:= cup of sugar, use 5 cup plus 2 !sp of flour "?C cup#, and reduce the !aing powderto 2 tsp.

aes one 9 9 inch pan of !rownies

Ingredients:

2: cup veggie spread5 52 cups paced !rown sugar5 5= cup un!leached white flour5 !sp !aing powder52 tsp salt5 tsp vanilla5 !sp egg replacer < 5: c soymil52 cup chopped walnuts52 cup dried unsweetened shredded coconut

'vo-!acto Ingredients:

52 cup !utter5 52 cups paced !rown sugar5 52 cup un!l. wh. flour2 tsp !aing powder

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52 tsp salt5 tsp vanilla2 eggs52 cup chopped walnuts52 cup dried unsweetened shredded coconut

Directions:

5. >reheat oven to :@0 degrees 2. ;il a 9 9 inch !aing pan and dust with flour :. 4hip egg replacer with soy mil, or !eat eggs =. i flour, !aing powder and salt @. elt veggie spread or !utter . /emove from heat and !eat in !rown sugar and vanilla ?. Beat in egg replacer or eggs C. Stir in the nuts and coconut 9. Spread in pan and !ae for a!out 2@ minutes 50. Hse a pastry !lender to cut into small pieces !lending with the flour 55. Dool 5@ minutes in the pan on a cooling rac, cut in s-uares and serve

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'- 4tho( )uly Menu+rilled ofu Burgers$ 7orn 8n he 7o6$ ortilla 7his > otato 7his$ *inach

i$ Auinoa *alad$ Cater#elon$ 8at#eal 7oconut 7oo5ies$ 7hocolate Bro;nies$eal Le#onade

ofu Burgers

id Friendly Veggie Burgerecie$ +reat For +rilling ofuBurger

his -uic, easy, veggie !urger recipe is asure way to get your ids or anyone else toeat tofu. ofu !urgers hold together well,and are great for grilling, an ideal summerrecipe. %or a perfect summer meal, add allyour favorite veggie !urger fiings, corn onthe co!, and potato salad.

%or a light meal, sip the !un, and serve tofu !urger patties with steamed veggies or agreen salad. Hse leftover !urger mi to mae sloppy $oes, or scram!led tofu. Dold!urger patties mae great sandwiches. *mprovise freely with the seasonings and thegrains. But if you want onions, use them on the outside, not the inside 1 they mae themiture too wet. aes C good si&ed ": inch# tofu !urgers

Ingredients:

5 l! etra firm tofu5= cup each whole wheat flour, corn flour, ' rolled oats52 cup parsley tops or fresh !asil leaves, washed ' dried5 tsp each papria, coriander, cumin52 tsp dried !asil or thyme5= tsp ginger >inch cayenne52 tsp salt and1or 5 !sp li-uid aminos or soy sauce;ptional6 asefetida "hing# or garlic

Directions:

5. Eeat a non1stic frying pan on medium with olive oil, or your favorite cooing oil 2. Add a pinch of asefetida "hing# or a crushed garlic clove to the oil for etra flavor :. Dut tofu into 5 inch chuns, and add to food processor =. *f you don8t have one, mash !y hand or with a potato masher, and finely chop theparsley or !asil first

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@. hrow in everything else and mi well !y hand, or on low in the food processor $ustuntil it all clumps up . %orm into eight : 1 = inch patties ?. %ry in small amount of oil, on medium heat, @1? minutes on each side, or untilgolden !rown

7oo5ing 7orn on the 7o6

;o Cays o Ma5e elicious7orn 8n he 7o69 +rilled orBoiled

rilling corn on the co! or maing!oiled corn on the co! is -uic, simple

and rewarding. (othing !eats !iting intothose $uicy flavorful ernels3

Dorn on the co! needs only a generousda! of !utter or veggie spread ' asprinle of salt to !e melt1in1your1mouthperfect.

he secret to tender, sweet corn on the co! is getting the freshest corn possi!le. Buycorn on the co! unhused and hus it yourself. et it at the farmers maret, or a paringlot vendor, or any!ody who piced it fresh this morning. he other secret is, don8tovercoo your corn on the co!3

All you need for this recipe are 5 1 2 ears of corn per person, a !ig wide pot of !oilingwater or a grill, and plenty of napins3

$rilling Corn 'n T%e Co*:

5. /emove loose outer leaves, leaving inner corn huss for protection 2. Soa corn for :0 minutes in cold water :. 4hile the corn soas prepare the grill 1 you8ll want the heat to !e at mediumlow =. Grain the corn and shae off any ecess water @. >lace the corn on the grill, and cover with aluminum foil . Doo for 5@120 minutes turning the corn 21: times ?. /emove charred hus and sil and rinse off any remaining ashes C. Serve with vegan !uttery spread and salt and en$oy3

Boiling Corn 'n T%e Co*:

5. /emove huss and sil 2. Bring a large pot of water to a !oil :. >lace corn in water and !ring it !ac to a !oil

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=. Add 5 !sp salt to the water @. urn the heat down to simmer and cover pot with lid . Doo corn on low for @ 1 50 minutes until tender. he co! should still !e firm andcrunchy, not !endy ?. Grain water and serve corn with vegan !utter spread and salt

Basic *inach i ecie

*inach i Cith Variations9Ma5e @t Vegan 8r Lacto-Vegetarian

%eel free to play with this recipe 1 it8ll woras long as you eep the !asic idea. his

is a very intuitive "ineact# recipe, so-uantities are flei!le. ;nce you mae it afew times, you8ll have your own recipe.

%or instance, it could morph into !asil or dill dip, using pesto or fresh her!s. Add a littlenutmeg 1 always good with spinach. Add a pinch of cayenne or green curry paste tomae it hot, or more roasted garlic to mae it garlicy. ;r ad

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