- 4 ounce(s) (about 1 1/2 cups) whole-wheat orecchiette or chiocciole
- 1/2 bunch(es) broccoli rabe, ends trimmed and cut into 2-inch pieces
- 3/4 cup(s) vegetarian chicken-flavored broth (see Note)
- 2 teaspoon(s) all-purpose flour
- 1 tablespoon(s) extra-virgin olive oil
- 4 clove(s) (large) garlic, minced
- 1/2 teaspoon(s) minced fresh rosemary or 1/8 teaspoon dried
- 1 can(s) (8-ounce) chickpeas, drained and rinsed
- 2 teaspoon(s) red-wine vinegar
- 1/8 teaspoon(s) salt
- 1/4 teaspoon(s) freshly ground pepper
- Bring a large saucepan of water to a boil. Cook pasta for 6 minutes. Add broccoli rabe and continue cooking, stirring occasionally, until the pasta and broccoli rabe are just tender, about 3 minutes more. Drain. Rinse and dry the pot.
- Whisk broth and flour in a small bowl. Heat oil in the pot over medium-high heat. Add garlic and rosemary and cook, stirring, until fragrant, 30 seconds to 1 minute. Whisk in the broth mixture. Bring to a simmer, whisking constantly, until it thickens. Add chickpeas, vinegar, salt, pepper, and the pasta mixture. Cook, stirring constantly, until heated through and coated with the sauce, about 2 minutes.
1 cup packed brown sugar
3/4 cup canola oil
1/4 cup molasses
3 tablespoons Ener-G egg replacer (or any egg replacer)
2 1/4 cups unbleached all purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 tablespoons sugar
1. Heat oven to 325 degrees F. Mix brown sugar, oil, molasses, and egg substitute in a large bowl with an electric mixer on medium. You can also mix with a spoon, but it’s better when it’s really whipped up.
2. Stir in the rest of the ingredients except the vegan sugar. Make tablespoon sized balls of dough and roll in the vegan sugar.
3. Place cookies 1-2” apart on ungreased sheet.
4. Bake for 13 to 15 minutes (if you prefer a chewy cookie, 13 minutes is best, harder cookie 15-16 mins.) Let cool for 1 to 2 minutes and place on wire rack or a plate is fine as well.
Makes 16 bars
- ½ cup plus 2 Tbs. unbleached all-purpose flour
- ½ cup whole wheat pastry flour
- 2 Tbs. confectioners’ sugar
- 5 ⅓ Tbs. (⅓ cup) stick margarine, cut into small pieces
- 1 medium egg or equivalent Egg Replacer or 2 Tbs. firm tofu
- ¾ cup granulated sugar
- ⅓ cup orange juice concentrate
- 3 Tbs. fresh lemon juice
- 2 Tbs. grated lemon peel
- ½ tsp. baking powder
- Preheat oven to 325 degrees. Have ready a 9-inch square baking pan.
- In large bowl, mix 1/2 cup all-purpose flour, whole wheat flour, confectioners’ sugar and margarine until crumbly. Press mixture into ungreased pan. Bake 10 to 15 minutes, until lightly golden. Remove from oven.
- In small bowl using electric mixer, beat egg, Egg Replacer or tofu, granulated sugar, orange juice concentrate and lemon juice until pale and well blended. Beat in remaining 2 tablespoons all-purpose flour, lemon peel and baking powder.
- Pour lemon mixture over crust, return to oven and bake until golden brown, 20 to 30 minutes. Set pan on wire rack to cool completely. When cool, cut into bars.
oil/margarine to fry bananas
2 sliced onions
3-4 garlic cloves
1 tart apple, chopped
1 1/2 teaspoon grated lemon peel
1 teaspoon ground ginger
11/2 teaspoon ground coriander
1/8 teaspoon turmeric
1/4 - 1/2 teaspoon red pepper
1/4 - 1/2 teaspoon cumin
1 can black eyed peas (drained and rinsed)
1 can kidney beans (undrained)
1/2 cup water, white grape, or peach juice (or equivilant in dried form)
1/4 cup chopped peanuts
3 cup cooked rice
Cut bananas lengthwise and then in half. Fry over high heat until lightly brown on each side. Set aside.
Saute onion, garlic and apple together. Stir in spices and lemon peel.
Add kidney beans, black eyed peas, and liquid. Simmer for about 15 minutes.
Top with peanuts. Serve with rice and bananas.
Green beans with peanut sauce accompanies this dish nicely.
1 large head broccoli, chopped
1 tablespoon vegan margarine
2 heaping teaspoons flour
1 cup nondairy milk
4 heaping teaspoons nutritional yeast
pinch dry mustard
thyme, to taste
salt and pepper, to taste
vegetable broth, as needed, optional
2 cups cooked white rice (or brown!!)
4-8 ounces lemon pepper baked tofu, diced (or more veggies instead!)
1-2 cups cracker or bread crumbs
1. Preheat oven to 250 degrees F. Steam broccoli until crisp-tender. While broccoli is cooking, melt margarine in a saucepan.
2. Stir in the flour. Keep stirring until it is thick. Whisk in the milk, then nutritional yeast. Add nutmeg and dry mustard. Add thyme, salt, and pepper, to taste.
3. If it gets too thick, add some veggie broth. In a casserole dish, combine rice, steamed broccoli and tofu. Pour the sauce over it all.
4. Top with crushed crackers or breadcrumbs. Cover with tinfoil and bake for 30 minutes. Uncover and bake for 10 minutes.
1 1/2 cups cashews
1 lemon, juiced
1/3 cup water
2 to 3 cloves garlic, minced
sea salt or pink himalayan salt, to taste
pepper, to taste
mustard powder, to taste
2 to 3 cups spinach
1. Place cashews into food processor, crank up to high and grind into a fine, almost flour like consistency. The faster the speed the better when adding the liquids.
2. Add in lemon juice and slowly add in water until it is a little runnier than you would like as it will thicken once you let it stand. Add garlic, sea salt, pepper, and mustard powder.
3. Once this is processed into a ultra smooth paste (or thinner) consistency, add spinach and pulse on medium if you like the traditional chunky spinach dip texture, or on high for an ultra smooth dip!
Enjoy with raw crackers or pita.
Source of recipe: I was badly craving spinach dip one day and scoured the web for a raw recipe that I liked, but I couldn’t find anything that didn’t require an ingredient that I didn’t have. I took a collective of a few different recipes and voila! Raw spinach dip was born!