No Sea, ocean or mountain range could contain this Italian favorite from spreading to kitchens around the world.
1 small eggplant, sliced
1 medium zucchini, sliced
1 red onion, cut into small wedges
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 Tbsp. olive oil
1 Tbsp. balsamic vinegar
1/2 tsp. dried thyme
1/4 tsp. black pepper
4 individual pizza shells
1/2 cup tomato sauce
Preheat the oven to 425°F.
Combine the eggplant, zucchini, onion, bell peppers, oil, vinegar, thyme, and pepper in a large baking dish and toss to mix well. Bake, stirring occasionally, for 20 minutes, or until the vegetables are tender.
Place the pizza shells on baking sheets. Spread about 2 Tbsp. of the tomato sauce on each pizza shell, then top with the roasted vegetables.
Bake for 10 to 12 minutes or until the pizza shells and vegetables are heated through.
Makes 4 servings
by Chef Tim Zintz
Artichoke and tomato are added to this vegan Alfredo sauce for a creamy, tangy, and thoroughly pleasing Italian meal.
3 lbs. artichoke hearts, quartered
1 lb. large ripe olives, pitted
1 lb. fresh tomatoes, diced (1/2 sq.)
2 cups fresh basil, chopped
1/2 cup olive oil
1 Tbsp. minced fresh garlic
1 large white onion, diced (1/2 sq.)
1/2 cup unbleached flour
1 Tbsp. salt
1 tsp. white pepper
3 qts. soy milk
3 lbs. 8 oz. fettuccine
2 gals. water
Combine the first 4 ingredients and set aside.
Heat the olive oil in a heavy-gauge pot over medium heat. Add the garlic and onions and sautι for 5 minutes. Add the flour and salt and pepper and stir for 5 more minutes.
Add the soy milk, stirring constantly, and heat to a simmer.
Simmer for 10 minutes.
Bring the water to a rolling boil. Add the fettuccine and cook until tender yet firm.
Ladle 6 oz. of sauce over the hot fettuccine. Serve immediately.
Makes 24 servings
Its OK to eat these with your hands! Pile the filling into crisp iceberg or butter lettuce leaves, then ladle on the spicy sauce for a fun meal.
1 1/2 tsp. vegetable oil
1 small onion, finely chopped
6 scallions, minced with white and green parts separated
2 cloves garlic, minced
1 lb. extra-firm tofu, patted dry and cut into 1/4-inch cubes
6 oz. vegetarian burger crumbles (try Morningstar Farmswww.kelloggs.com)
2 Tbsp. toasted sesame oil
2 Tbsp. soy sauce
2 Tbsp. vegan oyster (mushroom) sauce
1 Tbsp. (or 1 crumbled cube) vegetable or faux chicken bouillon
1/4 cup sugar
1 1/2 tsp. hot chili paste
1 head iceberg lettuce, core removed and leaves carefully separated
1 lime, cut into wedges
For the Sauce
1/4 cup soy sauce
1/8 cup rice vinegar
1 Tbsp. toasted sesame oil
1 tsp. Chinese yellow mustard
2 tsp. chili paste
Heat the vegetable oil in a wok or large skillet over medium heat. Add the
onion, the white part of the scallions, the garlic, and the tofu. Cook for
several minutes, stirring frequently, until the onion softens and the tofu
begins to brown.
Add the vegetarian burger crumbles, sesame oil, soy sauce, oyster sauce, vegetable or faux chicken bouillon, sugar, and chili paste. Stir to combine then continue cooking for 4 to 5 minutes or until heated through. Allow to cool for several minutes then mix in the green part of the scallions.
Mix all the ingredients together and stir well. Serve with the lettuce wraps.
To serve, spoon a scoop of the mixture onto a lettuce leaf, squeeze some lime juice over the top, and roll the leaf up like a burrito.
Makes 4 to 6 servings
4 cups vegetable broth
4 cups diced tomatoes
1 Tbsp. fresh basil, chopped
1/2 tsp. oregano
1 cup chopped carrots
1 cup chopped celery
1/2 onion, chopped
1 cup chopped zucchini
1 cup chopped yellow squash
1 cup green beans, chopped
2 garlic cloves, minced
1 1/2 cups uncooked macaroni pasta
In a crock pot, combine all the ingredients except the pasta. Cook on low
for 6 to 8 hours, or until the vegetables are tender.
Add the pasta and cook on high for 15 to 20 minutes, or until the pasta is tender.
Makes 6 to 8 servings
This is a staple of Thai cuisine and is easy to make in your own kitchen.
1/2 cup groundnut oil
1 Tbsp. chopped garlic
1 Tbsp. chopped shallots
2 oz. pickled white radish
1 cup chopped tofu
3 dried red chilies
11 oz. rice noodles
4 Tbsp. tamarind juice or white vinegar
Salt, to taste
2 Tbsp. sugar
1 lb. bean sprouts
2 oz. shredded Chinese leek leaves
1/2 cup crushed roasted peanuts
1 Tbsp. chopped coriander
1 Tbsp. chopped spring onions
Heat 3 Tbsp. of the oil and sautι the garlic and shallots for 1 minute.
Add the pickled radish, tofu, and dried chilies and stir well.
Place 3 Tbsp. of the oil, the rice noodles, and enough water to cover in a large bowl. Drain when soft. Stir in the tamarind juice or white vinegar.
Add the salt, sugar, half of the bean sprouts, and the Chinese leek to the tofu mixture and stir. Add 1/4 cup of the peanuts.
Spoon onto plates. Sprinkle with the remaining peanuts, the coriander, and the spring onions and serve immediately.
Makes 4 servings
This hearty recipe makes two large pies, which are perfect for a holiday gathering. Serve them with mashed potatoes, green beans, and Creamy Gravy.
4-5 Tbsp. fake chicken broth
5 cups water, hot or boiling
1 cup nutritional yeast
1 cup flour
2/3 cup oil
1 tsp. garlic salt
1/2 tsp. pepper
2 cups white potatoes, cut into small pieces
1 cup frozen or canned corn kernels, drained
1 cup frozen or canned peas, drained
1 cup frozen or canned diced carrots, drained
1 lb. vegetarian chicken, cubed (try Morningstar Farms Meal Starters Chick'n Strips)
2 boxes Pepperidge Farm puff pastry shells or sheets
Add the fake chicken broth to the hot water to make stock, and set aside.
In a large pot, combine the yeast and flour. Place over low heat, stirring constantly until lightly toasted (be careful not to burn). Add the oil, stirring to make a thick batter. Slowly add the stock, stirring with a whisk until thick. Add more water if it is too thick. Add the garlic, salt, and pepper and stir well.
Add all the veggies and the vegetarian chicken. Heat through.
Take the mixture and fill (to overflowing) the puff pastry shells, or two 9" pie crusts (prepared according to the box directions), and cook until the pastry is done. A traditional pie crust can also be used.
Makes 2 pies
4 sheets rice paper
Water sufficient to dampen the rice paper
2-3 torn lettuce leaves
Small bunch of Thai basil
1 cup bean sprouts
Bunch of coriander sprigs
1 cucumber, sliced into 8 2 x 1/2-inch pieces
2 spring onions, sliced into 8 2-inch pieces
1 carrot, sliced into 8 2-inch strips
1 cup boiled rice noodles
Vietnamese Spicy Red Sauce
Dampen the rice paper in the water, then pat dry with a kitchen towel.
Place small amounts of the torn lettuce, basil, sprouts, and coriander approximately 1 inch from the end of a sheet of rice paper. Add 2 pieces of the cucumber, 2 pieces of the spring onion, 2 carrot slices, and a small amount of the rice noodles. Fold the end and sides of the paper over the filling and roll tightly into a cylinder shape.
Repeat with the remaining ingredients.
Slice each roll into 2 to 3 pieces and serve with the Vietnamese Spicy Red Sauce and the Peanut Sauce.
Variation: For fried spring rolls, heat 1 Tbsp. of the vegetable oil in a small pan until hot. Add the spring rolls and fry until slightly browned.
Makes 4 servings
This recipe is loaded with goodies, but you also might want to add daikon radish, asparagus, scallions, mushrooms, sesame seeds, even an avocado!
6 cups water
3 cups short-grain brown rice
1 small cucumber
1 small zucchini
1/2 green bell pepper
1/2 red bell pepper
2 small carrots
1/2 lb. fresh spinach
2/3 cup rice wine vinegar
1 package pre-toasted nori sheets (or toast your own by briefly passing the sheets over a stove flame)
Prepared wasabi paste
Bring the water to a boil. Add the rice, lower the heat, and simmer for 40
minutes, stirring occasionally.
Seed and julienne the cucumber, and julienne the zucchini, bell peppers, and carrots. Steam these vegetables, along with the spinach, over boiling water for 5 to 7 minutes. Let cool to room temperature.
Mix together the vinegar and brown sugar, and stir until the sugar is dissolved. When the rice is cooked, stir in the vinegar and brown sugar mixture and let cool to room temperature.
When the vegetables and rice are cool enough to handle, lay out the first nori sheet. Place a handful of rice in the center of the sheet, moisten your hands with water, and gently but firmly press the rice to the edges of the sheet so that there is a thin layer of rice in a line on the sheet. Spread a bit of wasabi paste on top of the rice, approximately 1 1/2 inches from one edge of the nori sheet. Lay vegetable strips parallel to the wasabi in a width of approximately 1 inch along the wasabi line.
Carefully wrap the closest edge over the vegetables, then roll the nori delicately but tightly. Seal by moistening the edge of the nori. Once the nori sheet is completely rolled, slice the roll into 6 pieces and arrange on a platter. Repeat with the remaining nori sheets.
Makes 6 rolls
For the Sun-Dried Tomato Linguine:
1/2 lb. linguine
2 Tbsp. olive oil
1 pkg. faux-chicken strips (try Morningstar Farms brand)
2 Tbsp. chopped garlic
1 cup sun-dried tomatoes, quartered
Salt and pepper, to taste
Cook the pasta in salted water according to the package directions. Drain.
In a medium pan over medium heat, add 1 Tbsp. of the oil and sautι the chicken strips until lightly browned. Remove from the pan and chop into bite-sized pieces. Set aside.
Heat the remaining oil in the pan and sautι the garlic for 1 minute. Add the chicken and sun-dried tomatoes. Cook for another 2 to 3 minutes, stirring often. Season with the salt and pepper.
Toss with the pasta until thoroughly coated.
For the Pesto:
3 garlic gloves, peeled
1/3 cup pine nuts
3 cups firmly packed fresh basil leaves
1/2-3/4 tsp. salt
1/8 tsp. freshly ground black pepper
1/2 cup extra-virgin olive oil
1/4 cup soy Parmesan cheese
Place the garlic and pine nuts in a food processor and process until minced. Add the basil, salt, and pepper and process until ground into a paste.
With the machine running, pour the oil into the feed tube in a slow, steady stream until well blended. Transfer to a bowl and stir in the soy cheese.*
3 Tbsp. olive oil
3/4 cup fresh corn kernels or frozen, thawed
6 mushrooms, finely chopped
2 scallions, finely chopped
1/2 red bell pepper, finely chopped
1 clove garlic, finely chopped
1 tsp. cumin
Dash cayenne pepper
1/2 cup chopped fresh spinach
1 carrot, peeled and grated
1 small potato, peeled and grated
1/4 cup silken tofu, blended until smooth and liquidy
Salt and pepper, to taste
1/2 cup fresh bread crumbs
In a large skillet, heat 1 tablespoon of oil over medium-high heat. Stir in
the corn, mushrooms, scallions, and bell pepper. Cook for 3 to 4 minutes. Add
the garlic, cumin, and cayenne and cook for 30 seconds. Remove from heat and
stir in the spinach. Add the carrot and potato and stir to combine. Add the tofu
and season with salt and pepper. Stir in enough bread crumbs so that the mixture
Shape the mixture into 6 burgers and place on a plate. Chill for 1 hour.
Heat 2 tablespoons olive oil in a nonstick skillet and cook the veggie burgers until golden on each side.
Makes 6 burgers