Vegan Udon

Ingredients:
1 package Udon
1/2 package extra firm tofu
1/2-1 cup each type of veggie (mushrooms, carrots, cabbage, etc.)
Miso

Steps:
1. Boil water for soup

2. Begin chopping vegetables. Thinly slice carrots and cabbage

3. Add udon to boiling water

4. Slice tofu in squares, approx. 2x2 in. across, and 1/2 in. thick

5. Fry tofu until golden brown

6. Mix vegetables into soup

7. Add miso (amount usually stated on the bottle)

8. Add tofu to individual bowls before serving

Vegan Magic Cookie Bars

Ingredients:

1/2 Cup Vegan Butter
1 1/2 Cups Graham Cracker Crumbs
1 3/4 Cups Coconut Milk
1/2 Cup Sugar
6 oz. Vegan Chocolate Chips
1/3 Cup Coconut Flakes
1 Cup Chopped Nuts

Steps:

1. Preheat oven to 350

2. In 13x9 inch baking pan, melt butter in oven

3. Sprinkle finely crushed graham cracker crumbs over butter

4. Heat coconut milk on stove; dissolve sugar into milk

5. Pour milk/sugar mixture over the graham cracker crumbs

6. Top evenly with the remaining ingredients

7. Press down firmly

8. Bake 25-30 minutes, or until lightly browned

9. Cool thoroughly before cutting and serving

Serves: About 10

Vegan Stuffed Shell Pasta

Ingredients:

1 box jumbo pasta shells
Approx. 1/4 Block extra firm tofu, cubed into 1/2 in. pieces
Approx. 1/4 Cup vegan chedder cheese
Approx. 3 tbs. Vegan Parmesan Cheese
2 tbs. Soy sauce
1/3 Cup canola oil
3/4 Cup plain soy milk
2 tsp. Nutritional yeast
1/2 can artichoke hearts, diced
1 box frozen spinach
approx 1 cup meat substitute of your choice, diced

(Spices: Add for taste in sauce, usually about 1-2 tsp. each)
Garlic Powder
Onion Powder
Pepper
Salt

Steps:

1. Prepare pasta, preheat oven to 400

2. Blend together tofu, vegan cheeses, soy sauce, canola oil, nutritional yeast, spices, and soy milk

3.Remove mixture from blender, and transfer to medium mixing bowl

4. Add artichoke hearts, spinach, and meat substitute

5. Remove pasta from water, stuff shells with mixture and place into 9"x13" pan

5. Bake for 7-10 minutes, or until shells appear crips on the edges, and mixture is bubbling

Makes approx. 24 jumbo shells

Jalapeño Tortillas

Ingredients:
2 cups flour
1 tsp salt
3/4 tsp baking powder
1 tsp Onion powder
1 tsp Garlic powder
1/2 jalapeño, minced
Approx. 1/4 cup* Canola oil
Approx. 1/2 cup* warm water

*Recipe could take slightly more

Steps:

1. Combine flour, salt, onion powder, garlic powder and baking powder.

2. Add canola oil and jalapeños, use a fork to mix oil until small clumps are formed

3. Add water gradually

4. Knead on lightly floured surface (dough should not be sticky)

5. Let rest 15-20 minutes

6. Divide dough into small balls approx. 1.5 inches in diameter

7. Roll out on lightly floured surface

8. Cook in a hot, ungreased pan

Makes 10-12 small tortillas

Vegan Japanese-Style Curry

Ingredients:

Vegetables (You can put in whatever kind you'd like, listed are my favorites)

1/2 Yellow bell pepper, coarsely chopped
1/4 White onion, sliced thinly
1-2 Carrots, sliced
3 Potatoes cubed
Meat substitute (I prefer some sort of vegan meat-skewer)
1/2 package Japanese curry blocks
3-4 servings Japanese sticky rice

Steps:

1. Sauté potatoes, carrots, bell pepper, and onion in canola oil until tender

2. Transfer veggies into a medium-large pot

3. Begin cooking rice.

4. Begin sautéing meat substitute

5. Add enough water to the vegetables in the pot so that they are just covered, bring to a boil

6. Remove from heat and add 1/2 box curry blocks.

7. Continue stirring until curry is dissolved.

8. Add meat substitute.

9. Serve over rice.

Serves 3-4

Vegan Cilantro Jalapeño Hummus

Ingredients:

1 can chick peas (drained and rinsed, with 2 oz. reserved liquid)
3 tbs. tahini
2 cloves garlic
1 tbs. lemon juice
2 tbs. lime juice
1 jalapeño (seeds and membrane removed)
3/4 cup chopped cilantro leaves
2 tbs. olive oil
salt and pepper to taste

Steps:

1. Put all the ingredients in food processor and puree it all.

2. If it is too thick, add some reserved liquid from the beans.

Vegan No-Bake Cookies

Ingredients:

1 3/4 Cups sugar
1/2 Cup soymilk
1/2 Cup vegan butter
4 tbs. cocoa powder
1/2 Cup quick oats
1 tsp. vanilla extract
1/2 Cup peanut butter

Steps:

1. In a medium sauce pan combine sugar, soymilk, vegan butter and cocoa

2. Bring to a boil and cook for 1.5 minutes

3. Remove from heat, stir in peanut butter, oats and vanilla

4. Drop by teaspoons onto wax paper

5. Let cool

Vegan Gnocchi Soup

Ingredients:

1 package vacuum-sealed potato Gnocchi
Approx. 1/4 Block extra firm tofu, cubed into 1/2 in. pieces
Approx. 1/4 Cup vegan Monterey Jack cheese
Approx. 3 tbs. Vegan Parmesan Cheese
2 tbs. Soy sauce
1/3 Cup canola oil
1 1/2 Cup plain soy milk
1 tbs. Nutritional yeast

(Spices: Add for taste, usually about 1-2 tsp. each)
Garlic Powder
Onion Powder
Pepper
Salt

Steps:

1. Boil water for gnocchi

2. Blend together tofu, vegan cheeses, soy sauce, canola oil, nutritional yeast, spices, and 1/2 cup soy milk

3.Remove mixture from blender, and place in a saucepan on medium heat for 5-7 minutes

4. Gradually add remaining soy milk

5. Boil gnocchi for 2-3, or until they begin to float

5. Remove cheese sauce from heat and combine with gnocchi

Serves: 2-3

Vegan Chickpea Veggie Burger

Ingredients:

2 cups chickpeas
1 carrot, grated
2/3 cup mushrooms, minced
1/2 red bell pepper, minced
1/2 onion, minced
1/2 tsp garlic powder
1/4 cup flour
salt and pepper to taste
oil for frying

Steps:

1. Mash together all ingredients, except oil, thoroughly.

2. Form into patties

3. Lightly fry on each side in oil until golden brown.

Serves about 6

Vegan "Cheese" Cake

Ingredients:

3 tubs of Tofutti "Better than Cream Cheese," plain
1 cup of sugar
1/4 cup lemon juice
2 teaspoon vanilla
1/4 cup flour
1 Ready-made pie crust

Steps:

1. Preheat oven to 350.

2. Mix the "cream cheese," lemon juice, vanilla, and sugar together in a mixing bowl.

3. Once smooth, fold in the flour, mixing well.

4. Pour into pie crust.

5. Bake for 30 to 40 minutes, until the top just starts to turn brown.

6. Refrigerate overnight.

Serves: About 8