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Polenta, Butter Beans, Kale, and Honey-Mustard Carrots

Honey-Mustard Carrots (adapted from Vegetarian Cooking for Everyone)

1-2 lbs carrots, washed and chopped
1 Tbl Earth Balance (or Coconut Oil)
1 Tbl Dijon Mustard
1 Tbl Agave Nectar

Steam the carrots until tender, 5-10 minutes. Now melt the agave, Earth Balance, and Mustard in a medium-low skillet together. When bubbling, add the steamed carrots and toss until glazed (1-2 minutes). Add salt and pepper to taste.

Stewed Romano Beans

Stewed Romano Beans

3 cups Romano Beans, rinsed and chopped
1 large onion, coarsely diced
2-3 large tomatoes, sliced
3 cloves garlic, sliced
3 Tbl extra virgin olive oil
1/2 tsp salt

Sauté the onions in the oil in a saucepan for a few minutes until they start to soften. Add all remaining ingredients and simmer, covered, until the beans are tender.

Coconut flan

Coconut Flan

1/2 cup silken tofu
1/2 cup maple syrup
pinch salt
2 1/2 cups mixture soy/coconut milk (1 can coconut milk, the rest soymilk)
1/4 tsp agar powder (or about 1 Tbl flakes)

Puree the tofu, 3 Tbl of syrup, and salt in a blender. Divide the remaining maple syrup between 6 oiled flan/custard cups. In a saucepan, simmer the milk and agar until well dissolved. Add the hot milk to the tofu mixture in the blender and mix well. Pour into the custard cups and refrigerate until set. To serve, unmold each cup onto a plate (you can use a knife to pull an edge slightly to let in an air pocket).


1-2-3 Noodle Soup with mushrooms, bok choy, and poufy tofu

1-2-3 Noodle Soup

2 servings noodles (pictured: Chinese wheat and buckwheat noodles)
1 cup (1 pkg.) Shimeji or other mushrooms, separated and rinsed
6 heads baby bok choy, or other asian greens (lettuce is also surprisingly good)
1 cup tofu puffs
2 green onions
2 Tbl vinegar
2 Tbl shoyu
1-2 Tbl MSG-free seasoning powder (alternatively: a few pieces kombu and a couple dried shitakes)


Place the seasoning powder, the mushrooms and 5-6 cups of water in a pot and bring to a boil. Slice the tofu puffs in half and put them in. Then, prep the vegetables: rinse & chop the bok choy and green onions. Add the noodles and then the vegetables and cook until they are just tender. Add the shoyu and vinegar, adding more to taste as desired.

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Cold soba noodles

Cold Soba Noodles

soba noodles
1/4 cup soy sauce
1/4 cup lemon juice
1/3 cup water
various toppings (e.g. sliced cucumber, chopped scallions, toasted sesame seeds, grated daikon, sliced inari)

Chop/grate all the toppings, and place them in small bowls on the table. Mix the soy sauce, lemon juice, and water (adding more water to taste) and divide among small bowls (1 per person). Boil the soba noodles according to package directions, then rinse with cold water and divide among enough bowls for everyone eating. To eat, mix toppings with noodles and dip into sauce.

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Kimchi pancakes and tofu seaweed soup

Seaweed Soup (with tofu)

4 oz tofu, chopped into small cubes
3 Tbl toasted perilla (or sesame) oil
2-3 Tbl dried miyeok (or wakame) seaweed, soaked in cold water for 30 minutes
2 Tbl (or so) miso

Drain the seaweed and saute in the sesame oil until most of the liquid is gone. The seaweed should be hot and softer than before. Add the tofu and saute for a few more minutes, stirring constantly. Now add water to cover, and simmer for 10-15 minutes. Mix in the miso by pushing it through a small strainer with a spoon, and then taste for perilla/sesame oil and miso. This is also nice served with a bit of lemon.

Caesar salad and stuffed mushrooms

Caesar Salad Dressing (adapted from the Candle Cafe Cookbook)

8 oz silken tofu or 1 large avocado
3 Tbl good quality olive oil
2 tsp capers
2 tsp mustard
3 Tbl lemon juice
2 tsp soy sauce
a few drops hot sauce
1 garlic clove
1/2 sheet nori

Puree all ingredients in a blender or food processor, adding more of any particular ingredient to taste. Toss with chopped romaine lettuce and top with croutons.


Mushroom Strudel and Broccoli with Walnut Sauce

We make this pretty much every year for a fancy holiday dinner. For the strudel, a yeasted dough is wrapped around a filling of various mushrooms sauteed with baked tempeh, herbs, and vegan yogurt.

Broccoli with Walnut Sauce

3 large heads broccoli
1 cup walnuts
1-2 lemons, juiced
2-4 Tbl good quality Olive Oil
1/2 tsp salt

Chop the broccoli into florets. Put all the florets into a large bowl of cold water, and swish for a minute. Let sit for a few minutes, any dirt will sink to the bottom. Peel and chop the broccoli stems.

Make the sauce: boil the walnuts for 5 minutes until a bit soft. Puree in a blender or food processor with most of the lemon juice, the olive oil, the salt, and enough cooking liquid to make a thick but blendable sauce. Taste for lemon and salt, adjusting as necessary. (Note: if your walnuts had several bits of shell attached, you may want to taste the cooking liquid for bitterness before adding it.)

Steam the broccoli until just tender, and then top with the sauce.


Twice-baked Potatoes

Twice-baked Potatoes

6 or so Baking Potatoes
A Few Large Spring Onions, chopped (including green parts)
1/2 – 1 cup soy yogurt
2 tsp Smoked Paprika
3-4 Tbl fresh Herbs (such as dill, cilantro, parsley and/or basil)
1/3 cup Nutritional Yeast
1 tsp Salt
2 Tbl good quality Olive Oil
1/2 Lemon, juiced

Clean the potatoes and poke with a fork. Place the (whole, unpeeled) potatoes uncovered in a 375 degree oven until tender when pierced with a knife, about one hour.

Once the potatoes have cooled slightly (just enough to not burn yourself) cut them in half and scoop out most of the insides with a spoon. Be sure to leave a quarter inch gap, or else the skins will collapse.

Mix the scooped-out potatoes with all the rest of the ingredients in a glass bowl. Add salt to taste, and more soygurt if the filling seems dry. Scoop the potatoes back into the shells, and bake for approximately 30 more minutes.

Tapioca Pudding with Strawberries


Tapioca Pudding

2/3 Cup Tapioca Pearls
1/3 Cup Sucanet
1 can Coconut Milk
Sliced Fruit (for topping)

Soak the pearls in 1 cup of water for at least 1/2 an hour. I usually start this soaking just before dinner, and then make the pudding afterwards. Add the coconut milk and sugar to the tapioca mixture and boil, stirring constantly, for about 10 minutes, until tender. Add more water as needed if it is too thick.