We hope you will enjoy our delicious vegan recipes.

Grilled "Cheese" Sandwich
Pumpkin Pancakes
Jean Marie's Vegan Goulash
California Cannellini Beans
Lentils With Artichokes
Garbanzo Bean Crepes
Glazed Tofu
Veg Taco
Vegan Barbecue with Beans
Lentil Soup
Split Pea Soup
Gina’s Glazed Tempeh
Beans & Polenta Salad
Soy BBQ
Soy Chicken Salad

GRILLED "CHEESE" SANDWICH
(Serves 2)

4 slices of whole-wheat sandwich bread
1 small can of artichoke hearts packed in water
1 tsp. vegan butter
"Daiya" dairy-free cheese (mozzarella or cheddar) available at health food stores

Preparation:
For this recipe drain 3 artichokes. Gently squeeze them in your hand to remove excess water and chop them coarsely. Spread a little vegan butter on one side of the bread, add a generous amount of Daiya cheese and top with chopped artichokes.

Place assembled sandwich on baking dish, add a little more vegan butter on top and cover with foil paper. Bake at 325 ºF for about 10 minutes to let "cheese" melt. Remove foil paper and bake for 5 minutes or until bread is toasted or slightly brown. Experiment with temperatures until you get the right heat to melt the "cheese". Serve with fruit on the side.

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PUMPKIN PANCAKES
(Serves 4)

1-1/2 cups soymilk
1 cup pumpkin puree
Egg Replacer* (use equivalent to 2 eggs)
2 tbsp. canola oil
2 tbsp. vinegar
½ cup white flour
½ cup whole-wheat pastry flour
½ cup garbanzo flour (available at Indian or health food stores)
½ cup oatmeal (dry oats)
3 tbsp. brown sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. allspice
1 tsp. ground cinnamon
½ tsp. ground ginger
½ tsp. salt

Preparation:
In a bowl mix Egg Replacer*, soymilk, pumpkin puree, oil and vinegar. In a separate bowl mix the remaining dry ingredients and blend into the pumpkin mixture. Cook on medium high on a frying pan or a griddle. Use little oil if needed. Scoop ¼ cup of batter and turn pancakes on both sides until slightly brown. Serve with fresh fruit.

Ener-G Egg Replacer* is a gluten-free egg substitute made with tapioca and potato starch available at Indian, health food stores and online.

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JEAN MARIE'S VEGAN GOULASH
(Serves 4)

6 oz. pkg. non-egg noodles or pasta, cooked
1 tbsp. canola oil
1 pkg. Lightlife Smart Ground
1 medium onion chopped
2 stalks celery chopped
1 14 oz. can chopped tomatoes
1 8 oz. can tomato sauce
1 8 oz. can sliced mushrooms, undrained
2 tbsp. dried parsley
Sea salt and freshly cracked black pepper to taste

Preparation:
In a large casserole or saucepan, lightly sauté onion in oil until softened, add celery, and crumbled Smart Ground. Stir until heated through, about 3 min. Add remaining ingredients. Simmer about 15 minutes. Celery should remain a little crunchy. Serve with a vegetable of your choice.

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CALIFORNIA CANNELLINI BEANS
(2 servings)

1½ cup dry cannellini beans (white kidney beans)
½ (14 oz.) can artichokes rinsed and coarsely chopped
2 tbsp. capers
1 tbsp. canola oil
1 shallot finely chopped
½ cup chopped Italian parsley
1 tsp. oregano
1 tsp. basil
Salt to taste

Preparation:
Presoak cannellini beans in water. Cook for about 1 hour or until soft. Rinse well. Sauté shallots. Add spices and gently heat artichokes and capers. Add the beans.
Serve with sliced and cooked Brussels sprouts, cauliflower and carrots. Add sliced pre-cooked polenta available at health food stores. Broil polenta for a few minutes each side.

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LENTILS WITH ARTICHOKES
(2-3 servings)

1 cup dry French lentils
Half of a 14 oz. can of artichokes, rinsed and coarsely chopped
1 tbsp. canola oil
1 medium shallot chopped
1 tbsp. ground cumin
2 tbsp. limejuice
Salt to taste

Preparation:
Cook lentils in water and boil for about 30 min. or until done. Don't overcook or they get mushy. Rinse well.
Sauté chopped shallot, add cumin and mix well. Add cooked lentils, artichokes, and season with limejuice and salt.
Serve with sweet potatoes, canned beets, and sautéed julienne-cut collards.

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GARBANZO BEAN CREPES
( 4-6 crepes)

1-cup garbanzo bean flour (available at Middle Eastern or health food stores)
1 1/4 cups water or more depending on the amount of vegetables used
1/2 cup red peppers chopped
1/2 cup frozen corn (defrost)
1/2 cup frozen peas (defrost)
Green onions chopped
1/4 teaspoon ground chipotle
1/4 teaspoon salt or to taste
1-2 tablespoons canola oil (add more as needed)

Preparation:
You can add any vegetables from your fridge and spices of your choice.
Mix the flour, spices and salt. Slowly add water and stir well to make a batter. Fold in vegetables and onions. On medium low heat drop a large spoonful of batter. Turn over the crepe until golden, about 2-3 min. each side.
Slice crepes in wedges and serve with a steamed vegetable of our choice. Garbanzo beans are high in protein.

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GLAZED TOFU
Serves 2-3

1 block extra firm tofu
2 tbsp. Canola oil

Sauce
4 tbsp. low-sodium soy sauce
¼ cup water
1 tbsp. Sherry
2 tsp. sugar

Preparation:
Remove excess water from tofu:

1. Cut block of tofu in half. Cut both halves into ½ inch slices.
2. Drain slices on a rack for a few hours.
3. Place tofu slices in a cloth towel and press with gentle to medium force. The towel will absorb excess water.

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VEG TACO
Serves 2

1 pack of whole-wheat flour tortillas
1 can black beans
1 cup frozen grilled corn
1 cup of cooked brown rice
Chopped tomatoes
Chopped cilantro
Your favorite salsa
Limejuice to taste
1 tbsp. cumin
Salt to taste

Preparation:
Slightly heat tortillas in the oven--don't let them get dry. Meanwhile, on the stove heat up the black beans, add cumin, limejuice and salt. Adjust spices to your taste. Spread a tablespoon of your favorite salsa on the tortilla. Top with beans (drain the liquid), rice, grilled corn, cilantro and tomatoes. Add more salsa on top. Roll them up and enjoy them.

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VEGAN BBQ WITH BEANS
Serves 2

1 pack of Gardein BBQ pulled shreds
1 can of kidney beans drained
1 can chopped tomatoes
3 tbsp. chopped cilantro
Salt to taste
Chives

Preparation:
Pour all ingredients (except the chives) in a saucepan including the BBQ sauce and stir to heat through. Serve with pasta, broccoli and cherry tomatoes. Sprinkle chives on top.

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LENTIL SOUP

2 tbsp. Olive oil
1 lg. red onion or 2 cups chopped onion
2 or 3 stalks celery, chopped
1 or 2 carrots, chopped
1 pound dried lentils, sort and rinse (French green preferred)
10 cups water
2 tbsp. dried parsley
2 tsp. salt
Ground black pepper, to taste
2 bay leaves
1 10-oz. pkg. washed baby spinach

Preparation:
In a large soup pot combine olive oil, onion, celery, and carrots. Sauté vegetables over medium low heat until onion is softened. Add all remaining ingredients except spinach. Bring to a boil, cover, and simmer 1 1/2 to 2 hrs. or until lentils are tender. Discard bay leaves, and add torn spinach, heat an additional 5 min longer and serve.

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SPLIT PEA SOUP

2 tbsp. canola oil
1 large red onion, chopped
2 stalks celery, chopped
3 carrots, diced
1 16-oz. pkg. dry split peas, rinsed
8 cups water
2 tsp. liquid smoke
1/8 tsp. cloves
1 tsp. thyme
1/2 tsp. garlic powder
1 large bay leaf
1 tsp. sea salt, or to taste
Freshly cracked black pepper, to taste

Preparation:
In a large saucepan sauté onion, celery, and carrots in canola oil over medium heat for 5 to 10 min. Add remaining ingredients. Heat to boiling, and simmer for 2 hours. Remove bay leaf before serving.

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GINA’S GLAZED TEMPEH
2-3 servings

8 oz. Lightlife organic tempeh
4 tbsp. oil or more as needed

Sauce
4 tbsp. low-sodium soy sauce
3 tbsp. barley malt or hoisin sauce
1/4 cup water or vegetable stock
1 tbsp. Sherry or Port
2 tsp. sugar

Preparation:
Cut tempeh in 4 blocks and steam for 10-15 min. Remove and let cool. Slice tempeh in 1/4 in. fingers. Sautee the slices with oil at medium-high temperature until they turn golden or brown on both sides (add more oil as needed). After browning the tempeh and the oil has been absorbed, lower the temperature to medium. Pour the sauce over the tempeh (quickly cover for a few seconds to prevent splashing) and caramelize the sauce. Gently coat the slices.

This recipe is great as leftover for salads, sandwiches or by itself.

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BEANS AND POLENTA SALAD
Serves 2-3

1 can of kidney beans drained
Organic pre-cooked quinoa polenta
Romaine lettuce
1 tbsp. Ground cumin
Salt and pepper to taste

Preparation:
Slice the polenta in 1/2 in. rounds and bake on both sides for about 10 min.
While polenta is baking, rinse kidney beans and add cumin, salt and pepper.
Serve beans on top of romaine lettuce. Cut polenta in chunks and serve on top.

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SOY BBQ
Serves 4

1 pack of Soy Nuggets from Delight Soy
BBQ sauce of your choice
2 tablespoons of lemon juice
Delight Soy Nuggets are available in the freezer section at Whole Foods, Earth Fare, and Weaver Street Market.

Preparation:
Defrost the nuggets and slice into fine julienne strips or chop in food processor into coarse pieces. Mix the sliced nuggets with the sauce. Serve warm or cold in a burger bun with coleslaw

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SOY CHICKEN SALAD
Serves 4

1 pack of Soy Nuggets from Delight Soy
1 cup celery, diced
1/4 cup green onion, chopped fine
3/4 cup soy mayonnaise
1/2 cup chopped walnuts
1-1/2 cups red grapes (optional)
Salt and ground black pepper to taste
Delight Soy Nuggets are available in the freezer section at Whole Foods, Earth Fare, and Weaver Street Market.

Preparation:
Defrost the nuggets and slice into fine julienne strips or chop in food processor into coarse pieces. Do the same with celery. Mix all ingredients into a bowl. Adjust salt and pepper to taste.

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