Creamy Veggie One Pot with Savory Roast Potatoes

Serves 4   Savory Roasted Potatoes Preheat oven to 400 degrees F. 3 pounds Yukon gold potatoes. Unpeeled, scrubbed and diced into one inch cubes 3-4 tablespoons olive oil Season with salt and pepper, thyme, rosemary, oregano and or garlic. Place the potatoes into a large bowl. Add the oil and toss to coat the …

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White Bean Pizza with Artichokes and Caramelized Onions

by Toni Fiore Pizza Ingredients 1  large or 2 small flatbreads 4 5 tablespoons olive oil 1-15 ounce cannellini beans  (rinsed, drained and lightly chopped) 1 tablespoon Vegan Parmesan 6 marinated artichokes ( in oil, reserved) 3 yellow onions, sliced into half moons 1 red onion, sliced into half moons ¼ teaspoon dried thyme (or …

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Cashew Cilantro Burgers

By Elizabeth Fraser, Girl Gone Raw   Burger ingredients: 1 cup cashews 1 handful Cilantro (or basil, dill, mint, oregano … whatever calls to you) 5-6 Sundried Tomatoes, soaked in water 30 minutes-1hr pinch sea salt   Toppings ingredients: 2 leaves of Swiss Chard or kale cut in half 4-8 leaves of fresh Basil 1 …

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Mexican Roasted Corn Salad with Avocado (esquites)

By Terry Hope Romero Reprinted from Salad Samurai  by Terry Romero. Originally Published June 10th 2014 by Da Capo Lifelong Books A luscious vegan adaption of esquites, the queen of creamy inviting roasted corn salads. Unlike the other salads, this is really best when the corn is still warm from roasting, so prep all of …

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Torta di Ceci aka Chickpea Pancakes

By Toni Fiore. Toni grew up in Livorno Italy and has fond memories of the regional Torta di Ceci and recreates this classic chickpea pancake. TOTAL TIME   45 minutes Ingredients: 1cup chickpea (garbanzo bean) flour 1¼ cups warm water 1teaspoon salt 4 to 6 tablespoons olive oil Freshly ground black pepper Preparation: Put the chickpea …

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Date Cashew Mochaccino

Date Cashew Mochaccino by Toni Fiore I admit it. I’m one of those people who really enjoy starting the day with a fruit or vegetable smoothie but I’m also one of those people who don’t make them very often. It’s not an issue of whether I have the ingredients on hand, the time or a …

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Szechuan Style Sunday Supper

Szechuan Style Sunday Supper 30 minutes serves 3-4 post by Betsy Carson As a young child, when my parents took us out for dinner we would drive the 13 miles from Rockland County south into NYC to a place called Tein Sein on 125th street. The meal was always Dumplings and Hot and Sour Soup. …

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Japanese Curry Udon Noodles

by Miyoko Schinner author of  Artisan Vegan Cheese and the The New Now and Zen Epicure.   Here’s a recipe that is traditionally made using an oil-based roux. I’ve veganized it and made it oil-free! If you’re  gluten-free, just substitute fat rice noodles for the udon. Serves 4                                             cooking time 20 minutes Curry Sauce: …

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Tempeh Sloppy Joes

by Toni Fiore, the author of the Totally Vegetarian cookbook Serves 4-6   Cooking time 40 minutes Ingredients 2 to 4 tablespoons refined coconut oil 1 large yellow onion, diced 1 green pepper, diced 1 yellow pepper, diced 2 packages tempeh any style, crumbled 1 tablespoon garlic powder 2 tablespoons chili powder 1 teaspoon cumin (ground) …

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Seared Tempeh with Fig Rosemary Sauce

By Miyoko Schinner author of Artisan Vegan Cheese and the The New Now and Zen Epicure. This tempeh is juicy on the inside, crisp on the outside, and the sauce is a beautiful balance of fall flavors. Serves 6                      Cooking time one hour The Tempeh: 1 lb. Tempeh, cut into pieces about 2” by 3” …

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