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Vegetarian Menus for 10 holidays
2009 Savvy Vegetarian www.SavvyVegetarian.com All rights reserved
Ten Best Vegetarian Holiday Menus

1- Brunch For a Bunch4
Lemon poppy seed muffins, roasted rosemary garlic potatoes, panca es, applesauce, vegan sausage, scram!led tofu "vegan#, coffee and tea, hot chocolate, fruit $uice
2- Holiday Lite..10
Spinach salad, creamy cauliflower dressing, !arley !ean veggie soup, toasted %rench !read, low fat spicy !ean dip, relish tray "cherry tomatoes, &ucchini ' carrot sliced thin on diagonal, green ' !lac olives#, asst her!al teas
3- raditional Vegetarian !"#erican$ o%o-lacto&1'

(ut loaf !a ed in pastry, chic pea gravy, mashed potatoes, cran!erry sauce, rolls, green salad, apple pie with cashew cream, wine or spar ling apple $uice, coffee and tea
4- raditional "#erican Vegan2(

Shepherd)s pie, vegan stuffing, cashew gravy, cran!erry sauce, steamed cauliflower, peas ' carrots, vegan pump in pie, cashew cream, wine or spar ing pear $uice, coffee and tea
)- Mediterranean *tyle..32
Vegan lasagna, white !ean *talian style soup, green salad, rustic pear tart, wine or cran!erry punch, coffee and tea
(- +luten Free.40
+uinoa pilaf, ,% corn!read, !a ed tofu, cashew gravy, cran!erry sauce, green !eans with slivered almonds, green salad, apple tarts with cashew cream, wine or spar ling fruit $uice, coffee and tea
,- Valentine-s .ay)4
Stuffed mushrooms, cream of asparagus soup, %rench !read, hummus, -uinoa salad, vegan chocolate ca e, wine or spar ling grape $uice, coffee and tea
'- +a#e .ay Menu...(3

Salsa, guacamole, corn ' potato chips, !lac !ean !urgers, oatmeal raisin coo ies, !utterscotch !rownies, snac mi., crac ers ' cheese, relish tray "pic les, olives, celery, carrots, peppers, canned $alapenos#, !eer and soda, coffee ' tea
/- 4th of 0uly Menu....,0

,rilled tofu !urgers, corn on the co!, tortilla chips ' potato chips, spinach dip, -uinoa salad, watermelon, oatmeal coconut coo ies, chocolate !rownies, real lemonade
10- 1id-s Birthday Menu...,,

/elish tray "carrots, red ' green peppers, celery, apple slices#, sour cream dip, pi&&a, sugar coo ies, lemon ca e, spar ling apple $uice
1- Brunch For a Bunch

Le#on 2o33y *eed Muffins$ 4oasted 4ose#ary +arlic 2otatoes$ 2anca5es$ "33lesauce$ Vegan *ausage$ *cra#6led ofu !Vegan Brunch&$ 7offee "nd ea$ Hot 7hocolate$ Fruit 0uice
Le#on 2o33yseed Muffins

.elicious Muffin 4eci3e$ Vegan or 8%o-Lacto Vegetarian
0hese lemon poppy seed muffins are fancy enough to share with company, and perfect anytime 1 for Sunday !runch, with soups or salads, or as a tasty snac . 2uffins are so yummy ' easy to ma e3 4e li e them su!stantial, not too sweet, and several times a wee . 2a es 52 large lemon poppyseed muffins6 0his muffin recipe can !e made vegan or ovo1lacto vegetarian. 7ither way, they8re fa!ulous3 Variation6 0ry adding 5 592 cups of fro&en !lue!erries instead of the poppyseeds, to ma e lemon !lue!erry muffins.
Ingredients:
: cup un!leached white flour ;/ 2 cup un!leached white flour < 5 cup whole wheat or spelt flour : tsp !a ing powder 592 tsp salt 59: c un!leached cane sugar 59= c !lac poppy seeds ,rated rind of one lemon 592 tsp almond e.tract 8%o Lacto Muffins9 59: cup melted !utter 2 eggs 29: c yogurt 5 c water 59= c lemon $uice "2 lemons# Vegan Muffins9 59= c sunflower or safflower seed oil 5 0!sp gr. fla. seed 5 592 cups unsweetened hemp or almond mil 59: c lemon $uice "2 lemons#
Directions:
5. Add poppy seeds "and ground fla. seeds# to non1dairy mil ;/ yogurt < water, and let sit 592 hour
2. >reheat the oven to :?@ degrees ' oil the muffin pan :. 2i. the dry ingredients in a separate, large !owl =. ,rate the lemon @. S-uee&e the lemons and strain the $uice A. Beat all li-uids together. *nclude grated lemon rind and sugar ?. Add the wet to the dry ingredients with minimal light mi.ing 1 a few -uic stro es, don8t mind lumps C. Spoon evenly into the muffin cups 9. Ba e for 2@ min, middle of the oven, until lightly !rowned ' firm to the touch 50. Dool in the pan on a rac for @ minutes 55. /un a nife around the edges of the muffins ' turn them out on the rac 52. Dool for a few more minutes, then 7A0 0E723 Fummm3
4oasted 4ose#ary +arlic 2otatoes

4oasted 4ose#ary +arlic 2otatoes 4eci3e
;ne of those foods that taste so good, you want to live on them, !ut you now you can8t if you don8t want to gain a pound a day. So, we started (ational >otato Gay, which is cele!rated whenever we get an overwhelming craving for roasted rosemary garlic potatoes. 0hat8s why we call this a Eoliday /ecipe3
A 1 C Servings /oasted /osemary ,arlic >otatoes
Ingredients:
C large wa.y potatoes, such as Fu on ,old ;live oil to coat 5 1 2 tsp dried lightly crushed rosemary leaf @ 1 A cloves garlic, peeled ' minced "more if you8re a !ig garlic fan# Salt and pepper to taste
Directions:
5. >reheat oven to =2@ degrees 2. Scru! the potatoes well 1 peeling is optional :. Dut each potato in C wedges =. Line a large roasting pan or $elly roll pan "coo ie sheet with sides# with parchment paper "prevents potatoes from stic ing to the pan# @. Gri&&le olive oil over them, and stir to coat with oil A. Ba e for 5@ minutes ?. /emove from oven, toss with rosemary, garlic, salt ' pepper to taste C. Ba e another 50 1 5@ minutes, until golden !rown and crispy
:asy Vegan Butter#il5 2anca5e 4eci3e

Ho; o Ma5e he Best Ho#e#ade 2anca5es Fro# *cratch
(ever !uy another panca e mi.. ;nce you8ve made this !uttermil panca e recipe, you8ll now it8s $ust as easy to have homemade panca es. And111;ur !uttermil panca e recipe tastes so much !etter than a mi., !ecause it8s made from fresh healthy ingredients with no suspicious additives3 0his panca e recipe is vegan, !ut any!ody can ma e them3 Fou don8t need eggs ' dairy to ma e tasty, nutritious panca es. 4e used hemp mil , !ut any non1dairy mil will do. *f you li e, add !lue!erries or !anana slices to the panca e !atter after you pour them in the pan. Serve with veggie spread or !utter, agave nectar, fruit syrup or maple syrup. >anca es are also tasty eaten cold, rolled up with $am. 52 1 5A panca es6 Fou8ll need6 a large non1stic s illet or fry pan, spatula, large pitcher or !owl, mi.ing spoon, measuring cups ' spoons
Ingredients:
5 cup un!leached white flour 5 cup whole spelt or wheat flour ;ptional6 su!stitute part of the flour with other whole grain flours, e.g. !uc wheat or amaranth 2 cups hemp mil or other non1dairy mil 5 0!sp ground fla. seed 2 0!sp fresh lemon $uice 59= 1 592 cup water 2 tsp !a ing powder 5 tsp salt 5 1 2 0!sp raw cane sugar or agave nectar 59= cup melted veggie spread or vegeta!le oil
Directions:
5. >reheat the griddle or fry pan on medium1high 2. Dom!ine dry ingredients6 flour, sugar, salt, !a ing powder, ground fla. seed in a large pitcher or !owl :. Dom!ine the wet ingredients6 mil , lemon $uice, melted veg spread or oil, reserving the water =. +uic ly stir the wet ingredients into the dry 1 lumps are good @. Stir in water as needed to ma e the mi.ture poura!le 1 more water for thinner panca es, less for thic A. Add !lue!erries, !ananas, or other fruit as desired
?. >our in : 1 = inch rounds on the hot griddle, leaving an inch of space all round for e.pansion C. Doo until the top of each panca e is !u!!ly and dry around the edges 9. Slide the spatula under each panca e, and gently turn over 50. 0otal coo ing time is = 1 @ minutes. *f the panca es are !rowning too much, too fast, turn the heat down a !it
Ho#e#ade "33lesauce
"33lesauce9 *i#3le 7o#fort Food$ Brea5fast or *nac5$ 7a5e or Muffins
Apple Sauce is an easy healthy comfort food, that8s simple to ma e, delicious !y itself as a !rea fast or snac , or added to applesauce ca e. *ndians eat it as Apple /aisin Dhutney.
Hse organic apples if possi!le, for the !est taste, and to avoid eating lots of pesticides and her!icides. 0he !est time to ma e applesauce is in the fall, when you can !uy organic apples !y the !ushel at the farmer8s mar et for a reasona!le price. 0hen it8s economical to ma e large -uantities of applesauce. *t8s always wise to ma e lots of applesauce anyway, and hide it from your family and friends, !ecause it8s addictive. Iust so you now, applesauce has a strong tendency to disappear !efore you can put any into muffins or ca es. 2a e applesauce unsweetened if you li e, or su!stitute pears for apples. >ear sauce is a whole 8nother taste sensation3 2a es 2 1 : -uarts of applesauce6 Fou8ll need an C 1 50 -t pot with lid, and 2 1 : sterili&ed -uart $ars.
Ingredients:
20 large sweet organic apples 2 cups water 592 cup organic raw cane sugar
Directions:
5. >eel, core and -uarter apples 2. Dhop in large pieces :. Add apple pieces to an C 1 50 -t pot with sugar and water =. Bring to a !oil, cover and simmer on medium low heat for 20 minutes @. Stir, cover, and continue to coo on low heat until apples are mushy A. Ladle the applesauce into sterili&ed glass $ars, screw on lids and allow to cool ?. Store in the fridge
Basic ofu *cra#6le

Fro# Vegan Brunch - 8ne 8f he Most .elicious ofu 4eci3es :%er<
/ecipe courtesy *sa Dhandra 2os owit&, author of Vegan Brunch6 Eomestyle /ecipes 4orth 4a ing Hp %or 1 from Asparagus ;melets to >ump in >anca es 4e consider ourselves tofu connoisseurs and thin we8ve got some good tofu recipes, !ut honestlyJ *sa8s tofu scram!le is some of the !est tofu we8ve ever eaten3 And her directions are so entertaining3 Since this tofu recipe is so awesomely good, it seems unfair that it !e reserved for !runch. 4e ate it for lunch and would eat it anywhere, anytime. 4e went for added veggies "!roccoli < red pepper < scallions#, as shown in the picture, and reduced the cumin as we8re not that in love with it. 4e used a non1stic pan and plastic spatula contrary to *sa8s instructions, !ut ne.t time will use our heavy sautK pan and metal spatula. = 1 A Servings 0ofu Scram!le %or the Spice Blend 2 teaspoons ground cumin 5 tsp dried thyme, crushed with your fingers 59= tsp ground tumeric 5 tsp salt : 0!sp water %or the 0ofu : garlic cloves, minced "or more, to taste# 2 0!sp olive oil 5 pound e.tra1firm tofu, drained 59= cup nutritional yeast %resh !lac pepper to taste
Directions:
%irst !lend the spices and salt together in a small cup. Add the water and mi.. Set aside. >reheat a large, heavy1!ottomed pan over medium1high heat. SautK the garlic in olive oil for a!out a minute. Brea the tofu apart into !ite1si&e pieces and sautK for a!out 50 minutes, stirring often. ,et under the tofu when you are stirring, scrape the !ottom, and don)t let it stic to the panL that is where the good crispy stuff is. "Hse a thin metal spatula to get the $o! doneL a wooden or plastic one won)t really cut it.# 0he tofu should !rown on at least one side, !ut you don)t need to !e too precise a!out it. 0he water should coo out of it and not collect too much at the !ottom of the pan. *f that is happening, turn the heat up and let the water evaporate. Donversely, if the scram!le seems dry add splashes of water until it)s nice and moist.
Add the spice !lend and mi. to incorporate. Add the nutritional yeast and pepper. Doo for a!out @ more minutes. Serve warm
Variations6
Fou can include these additions to your scram!le !y themselves or in com!ination with one another. Broccoli6 Dut !roccoli into a!out 5 cup of small florets and thinly sliced stems. Add along with the tofu. ;nions6 %inely chop 5 small onion. Add along with the garlic and coo for a!out @ minutes, until translucent. >roceed with recipe. /ed Bell >eppers6 /emove stem and seeds and finely chop 5 red !ell pepper. Add along with the garlic and coo for a!out @ minutes. >roceed with recipe. 2ushrooms6 0hinly slice a!out 5 cup mushrooms. Add along with the tofu.
2- Holiday Lite
*3inach *alad$ 7rea#y 7auliflo;er .ressing$ Barley Bean Veggie *ou3$ oasted French Bread$ Lo; Fat *3icy Bean .i3$ 4elish ray !7herry o#atoes$ =ucchini > 7arrot *liced hin 8n .iagonal$ +reen > Blac5 8li%es&$ "ssorted Her6al eas
:asy Healthy *3inach *alad

2erfect light green salad for a lo; fat holiday #eal
;ur spinach salad recipe is easy as easy can !e, almost not worth writing down. But it8s the simple easy "and healthy# recipes we need most at holiday time.
0his low fat fresh spinach salad consists of washed organic !a!y spinach and a colorful organic salad mi., with sliced cucum!ers and cherry tomatoes. ;ur low fat Dreamy Dauliflower Gressing is perfect to go with it. Eave as much as you li e 1 it8s mostly cauliflower and lemon $uice, although you8d never now from tasting it3 7n$oy spinach salad and cauliflower dressing with a light and healthy, !ut festive and !ountiful holiday meal of !arley !ean vegeta!le soup, toasted %rench !read with low fat spicy !ean dip, a relish tray, assorted her!al teas, and poached pears for dessert. = 1 A Servings6 *f you can get them, you8ll e.perience ma.imum taste and nutrition if you use organic ingredients for this spinach salad recipe
Ingredients:
;rganic washed !a!y spinach ;rganic washed red or green leaf lettuce 592 cup shredded red ca!!age 2 0!sp roasted sunflower seeds 59= cup shredded carrot Dreamy cauliflower salad dressing or other low fat dressing
Directions:
5. 4ash and drain the salad greens
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2. >lace salad greens in a !owl twice the si&e needed to hold the salad "this will ma e tossing it easier.# :. ,rate the carrot =. %inely shred the red ca!!age @. 0oast the sunflower seeds in a small fry pan on medium low heat, stirring occasionally, until golden !rown A. Add the remaining ingredients to the greens, and toss lightly ?. Serve with creamy cauliflower dressing or other low fat dressing on the side
Lo; Fat 7rea#y 7auliflo;er *alad .ressing

2roof hat :asy Healthy *alad .ressings "re .elicious > :asy to Ma5e
0his Dreamy Dauliflower Salad Gressing recipe was inspired !y one in the >riti in diet !oo . * !orrowed their general method, !ut made a few adaptations and additions, and also halfed the recipe.
*8m much less fond of apple cider vinegar than the >riti in authors, so * used mostly lemon $uice. * rec lessly sautKed the garlic in "gasp3# a tsp of olive oil, added some fresh dill and a tsp of agave nectar. 0he results were outstanding, if * do say so3 clic here 0his salad dressing recipe ma es almost 2 cups of dressing, and goes well with a spinach, lettuce and cucum!er salad. Gry roast the garlic and omit the agave nectar for a fat free unsweetened dressing. A 1 C Servings6 Dreamy cauliflower dressing eeps well in the fridge, for a day or two, !ut li e any vegeta!le recipe, it8s !est eaten fresh. Fou8ll need a !lender or !lender stic to ma e this recipe, a pot with a lid, and a spatula is handy.
Ingredients:
5 592 cups chopped cauliflower 5 cup water 59= 1 59: cup lemon $uice "5 lemon# 5 1 2 cloves garlic, peeled ' minced ;ptional6 5 tsp olive oil ;ptional6 5 tsp agave nectar 5 0!sp prepared !rown mustard "e.g. ,rey >oupon# 5 tsp apple cider vinegar
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59= 1 592 tsp salt %resh ground !lac pepper 2 0!sp chopped fresh dill, !asil or parsley ;/6 5 0!sp dried !asil or dill
Directions:
5. /oast garlic with oil, or dry, on low in a small frying pan for @ 1 50 min or until the garlic is lightly !rowned 2. Add cauliflower and water to a pot and !ring to a !oil. :. Dover and coo the cauliflower on low until tender "appro. 50 minutes# =. Dhop the fresh her! if you8re using @. S-uee&e the lemon and strain the $uice A. Add the cauliflower and water to the !lender with lemon $uice, garlic, mustard, vinegar, optional agave nectar, salt ' pepper to taste. ?. Blend until smooth and creamy, adding another tsp or two of water as needed C. Add the chopped her! or dry !asil and !lend !riefly 9. Hsing a ru!!er spatula, scrape the dressing out into a !owl or storage container
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Barley Bean Vegeta6le *ou3 4eci3e

7roc53ot *ou3 4eci3e9 Barley$ +ar6an?o > 1idney Beans$ Veggies
After failing to find a satisfactory vegetarian soup recipe with !arley < !eans < vegeta!les, we too !its from here ' there, and invented our Barley Bean Veggie Soup /ecipe.
0his hearty !ean !arley vegeta!le soup recipe ma es a B*, pot of soup, perfect for feeding a crowd. *t8s great served with a salad, corn !read or muffins, and delicious sprin led with dairy or non1dairy parmesan cheese. 0he !eans and !arley can !e soa ed overnight or while you wor , to save coo ing time, and the soup can go in the slow coo er or croc pot, once the vegeta!les are sautKd 1 or s ip that step, and $ust throw everything in the croc pot3 ;f course you can also use canned !eans 1 $ust !e sure to drain and rinse them first. C 1 50 Servings
Ingredients:
5 592 cups coo ed gar!an&o !eans, ;/ 5 5A o& can, drained ' rinsed 5 592 cups coo ed idney !eans, ;/ 5 5A o& can, drained ' rinsed MBean coo ing directions !elow 592 cup pearl !arley, directions !elow, soa ed = or more hours, or pre1coo ed =@ minutes in : cups water A 1 C cups water or !ean coo ing li-uid 2 1 : 0!sp olive oil or other coo ing oil 2 med. carrots, peeled ' diced : medium potatoes, peeled ' diced 2 celery stal s, diced 592 l! green !eans, 5N slice 592 red pepper, seeded ' diced 592 green pepper, seeded ' diced 592 $alapeno pepper, seeded ' minced, ;/ 5 pinch cayenne "use the whole pepper if you li e heat# 2 thin slices fresh ginger, peeled ' minced, ;/ 592 tsp dried ginger 5 12 cloves garlic, crushed, peeled ' minced ;/ 592 tsp powdered garlic 5 tsp each6 !asil, thyme, mar$oram, papri a 592 tsp ground fennel 5 !ay leaf 5 tsp salt or to taste 5 veggie !ouillon cu!e
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2 1 : 0!sp tomato paste 5 0!sp Braggs, soy sauce or miso 2 0!sp. minced fresh parsley MEow 0o Doo Beans6 M(ote6 *f you8re going to soa and coo !eans, it8s worth ma ing e.tra, to free&e in small amounts for future vegetarian meals. 2ore !ean coo ing tips and directions 5. Sort and clean the dried !eans 2. Soa the !eans in hot water for four hours, or overnight in cold water :. Grain and rinse =. >lace in medium saucepan, cover with cold unsalted water @. Bring to !oil uncovered, !oil for ten minutes, s im the foam A. Dover and simmer for 2 hours ?. ;/ coo 9 minutes at high pressure in a pressure coo er C. Slow coo er or Droc pot6 After !oiling and s imming, coo for A 1 C hours on low
How To Cook Pearl Barley:

5. 4ash, rinse, then soa !arley = hours in hot water, or refrigerate overnight in : cups water 2. ;/ coo for =@ minutes in : cups water :. Gon8t discard the !arley soa ing or coo ing water 1 it should go in the soup
Directions:
5. Eeat oil on medium in a A 1 C -t pot 2. Dhop carrots, potatoes, celery, pepper ' green !eans :. *ncrease the heat a !it, and sautK @ minutes =. Add spices and sautK another few minutes @. Add the !arley < soa ing or coo ing water A. Add the !eans < enough of the coo ing li-uid to suit you ?. Add tomato paste < !ouillon cu!e C. Bring to !oil, cover and simmer 20 1 :0 minutes, until veggies are nicely tender 9. Add Braggs or soy sauce ' fresh minced her! 50. Add salt < pepper to taste
Slow Cooker or Crockpot Directions:

5. Slow Slow Doo ing6 Fou can either sautK the veggies and spices first, then add to the croc pot, or $ust throw everything in cold, set the croc pot on low, cover and coo for A hours. Add the fresh her!s, salt ' pepper < Braggs or soy sauce at the end of coo ing 2. +uic Slow Doo ing6 SautK veggies ' spices as a!ove, transfer to preheated Droc pot with hot !eans, !arley ' li-uid. Simmer 2 1 : hours on low. Oeep your eye on it for the first time, as coo ing times vary with croc pot si&e and ma e. Add the fresh her!s, salt ' pepper < Braggs or soy sauce at the end of coo ing
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Lo; Fat oasted French Bread 4eci3e

*o3histicated "lternati%e o 7hi3s$ @#3ressi%e Holiday "33eti?er
0oasted %rench Bread is a sophisticated "and low fat# alternative to corn chips or potato chips, and it ma es an impressive holiday appeti&er. Serve with articho e dip, spinach dip, sour cream dip, hummus, refried !eans, guacamole, salsa 1 find them all in our Sauces, Gips and Spreads. Eere8s the !ig !read recipe3 Hse day old, firm !aguette"s#, for easy slicing. /emove the crusts if you li e 1 !ut do it !efore you slice the !read3 >ersonally * thin this step is unnecessary, !ut perhaps not, if you8re entertaining royalty or your in1laws.
Directions:
>reheat oven to 2@0 degrees %. Dut the !aguette into the thinnest possi!le slices "59= 1 :9C inch#. >lace the slices on a coo ie sheet and !a e until light golden !rown and completely dry. Serve on a platter with some dips, and watch them disappear3
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asty Lo; Fat *3icy Bean .i3

Auic5 "nd :asy Vegan *nac5 Food Bean 4eci3e
0his tasty vegan !ean dip is -uic and easy to ma e and delicious served with warmed flour tortillas or your favorite tortilla chips or crac ers. Danned !eans are ;.O. in this recipe, !ut not -uite as tasty as freshly coo ed !eans.
0han you indly to our friend Darolyn for her variation on Pingy Bean Gip from 2ollie Oat&en8s 2oosewood Doo !oo . Darolyn8s version is -uic er and &ingier3
Ingredients:
5 cup coo ed pinto !eans "515@ ounce can# 5 cup of your favorite hot salsa 5 0!sp fresh lime $uice 5 tsp gr. coriander 2 tsp gr. cumin 592 tsp salt >inch of cayenne 4hite or !lac pepper to taste 5 0!sp minced parsley or cilantro ;ptional6 5 $alapeno pepper, seeded and minced
Directions:
5. Hsing a food processor or hand !lender, !lend the pinto !eans until smooth 2. Add the salsa, lime $uice, coriander, cumin, salt, cayenne, and pepper. Blend well :. >lace in !owl and garnish with parsley =. Serve with warmed flour tortillas or !a ed "not fried# tortilla chips for a low calorie, tasty snac
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2oached 2ears ;ith 7ran6erries

:asy$ Healthy$ Lo; Fat$ Lo; 7ar6$ But Festi%e Holiday .essert 4eci3e
4e came up with this poached pear recipe when we needed a low car!, low fat, healthy !ut sweet and festive dessert recipe. >oached pears are simple and easy to ma e, with any ind of firm, ripe pears. 4e used Bosc pears, which are one of the sweetest.
>oached pears are a perfect fit with our Eoliday Lite 2enu "coming soon3# of spinach salad, !arley !ean veggie soup, toasted %rench !read, low fat spicy !ean dip ' relish tray, and her!al tea. = Servings >oached >ears6 /educe the calories and sweetness !y using water instead of fruit $uice, and unsweetened dried cran!erries.
Ingredients:
5. = Bosc or other sweet, firm, ripe pears 2. 5 cups white grape $uice :. 5 cups water =. ;ption6 Hse 500Q water to reduce sweetness and calories @. 5 0!sp lemon $uice A. 592 cup sweetened "or unsweetened# dried cran!erries ?. 592 cinnamon stic C. A whole dried cloves 9. = whole green cardamom pods
Directions:
5. >eel, -uarter, and core the pears 2. Arrange pear -uarters in a single layer in a wide pan "sautK pan wor s well# :. Add the whole spices and cran!erries =. >our over the fruit $uice, water and lemon $uice @. Bring to a simmer "not a !oil#, reduce heat, cover and simmer 5@ minutes A. /emove from heat and allow to cool ?. >ic out the whole spices !efore serving, using a small spoon or ru!!er spatula
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3- Traditional American
But Loaf Ba5ed @n 2astry$ 7hic5 2ea +ra%y$ Mashed 2otatoes$ 7ran6erry *auce$ 4olls$ +reen *alad$ "33le 2ie Cith 7ashe; 7rea#$ Cine 8r *3ar5ling "33le 0uice$ 7offee and ea
";vo1lacto#
But Loaf Cra33ed @n 2astry

But$ +rain > Veggie MiDture Ba5ed @n 2astry *hell$ LactoVeg or Vegan
0his nut loaf recipe was contri!uted !y renowned %airfield *A coo , ;livia Sinton. 0his recipe is lacto veg, with vegan options. 4e haven8t made this nut loaf, !ut we8re confident that ;livia8s recipes wor , and our vegan options will too.
50 1 52 Servings6 0his nut loaf recipe ma es : loaves, enough for 50152 people. ;nce assem!led, it !a es in a!out 5 hour. >repare pastry dough first and chill it in the refrigerator while you prepare the filling.
Pastry Ingredients (3 loaves):

2 cups whole1wheat pastry flour 2 cups un!leached white flour 5 592 cups ": stic s# !utter, room temperature = 0!sp water Vegan ;ption6 5 592 cups ": stic s# 7arth Balance veggie spread, chilled. ;ur vegan pie crust will also wor for this recipe. Iust remem!er to triple the recipe3
Pastry Directions:
Dream !utter or veggie spread with water and 29: of flour Add remaining flour to form a firm dough Onead until smooth and sil y 4rap in wa. paper or plastic wrap "a plastic produce !ag will do# and refrigerate for at least 592 hour 4hen the filling is ready, divide dough into : portions and roll out into rectangles
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N t !oa" #illing Ingredients:

: cups roasted nuts finely ground 1 !lanched almonds, ha&elnuts or a mi.ture of the two. Hse a small food processor, or !lender to grind the nuts. A coffee or spice grinder will wor , in small !atches 5 cup dry !read crum!s 592 cup dry !ulgur 59= cup -uinoa 59= cup amaranth 2 cups water 5 cup grated carrot 5 cup celery, finely chopped 5 tsp dried thyme leaf 5 tsp dried !asil leaf 5 tsp dried oregano leaf 2 0!sp olive oil or ghee C o&. cream cheese Vegan ;ptions6 Sil en tofu, vegan sour cream, 59= cup tahini or nut !utter < 59= cup water, 2 1 : 0!sp tomato paste diluted with water 1 anything that will have a stic y and !inding effect 5 cup vegeta!le stoc "coo up celery, carrots, etc. then drain for stoc # SV (ote6 *t should !e ;O to use a veggie flavoring cu!e, or pre1made soup stoc Salt and pepper to taste 5 12 0!sp Bragg)s Li-uid Aminos or 0amari ;ptional6 ;nions and garlic. ;livia doesn8t use them, !ut add them if you li e
#illing Directions:
5. Doo !ulgur, -uinoa and amaranth in water 2. 2i. coo ed grains with nuts and !read crum!s in a large !owl :. Eeat the oil in a frying pan on medium low =. *f you8re using onions or garlic, add and sautK for @ minutes @. Add the veggies and sautK @ minutes or until softened A. Dom!ine with grains, nuts, veggie stoc , and other seasonings ?. >reheat oven to :?@ degrees C. /oll out the chilled dough into : rectangles 9. >lace 59: of filling in center of each pastry rectangle, leaving 2 1 : inches of dough all round 50. %old pastry around filling, wet the edges, press together and fold over to seal 55. >lace loaves on a !a ing sheet, seam side down, and ma e shallow slits on the top 52. Ba e at =2@ degrees for 5015@ minutes, then :?@ degrees until golden 1 another :01 =@ minutes 5:. 2ay !e served with a vegeta!le gravy such as Dashew ,ravy
19
*i#3le$ :asy 7ashe; +ra%y

*er%e Cith raditional Holiday Foods$ 8r .ress E3 Four :%eryday Meals
0his recipe ma es lots of cashew gravy, which is why it8s a great holiday recipe, for serving to a crowd. *f it8s $ust a few of you, half the recipe, and save any e.tra for the holiday leftovers 1 an important part of the tradition3 Vegan cashew gravy is delicious with all vegetarian holiday foods, li e nut loaf, lentil loaf, mashed potatoes, stuffing 1 or to dress up everyday foods, including veggies and grains, or stir fry. >lease (ote6 0his cashew gravy thic ens up -uite a lot in coo ing. *f it seems too thic , add more vegeta!le stoc as needed, until it seems right. 2a es A Dups of Dashew ,ravy
Ingredients:
2 0!sp olive oil 2 garlic cloves, peeled and minced 5 0!sp fresh ginger, peeled and minced 592 tsp papri a 2 0!sp all1purpose flour = cups vegeta!le stoc "or 2 veggie !ouillon cu!es dissolved in = cups !oiling water# 592 cup toasted cashews, ground fine "see directions !elow# Salt and freshly ground pepper to taste ;ptional6 dash of 0amari or Braggs Li-uid Aminos
To Toast and $rind Cas%ews:

5. >reheat oven to :2@ degrees 2. >lace cashews on an ungreased coo ie pan :. Ba e for 5@ minutes, or until nicely !rowned, stirring every few minutes =. /emove cashews from oven, and set pan on a rac to cool @. ,rind nuts to a fine powder in a !lender, spice grinder, or small food processor A. >roceed with gravy recipe
Directions:
5. *n a medium sauce pan sautK the garlic in the olive oil until lightly !rowned 2. Add her!s, spices and flour, and stir until !u!!ling :. Add 5 cup of stoc to the ground cashews and !lend until creamy =. Add the rest of the stoc to the pot, mi., then transfer to the !lender, and whi& until smooth
20
@. 0ransfer the sauce to the pot, !ring to a !oil while stirring constantly with a whis A. Dontinue whis ing and simmering until the gravy is smooth and thic ened ?. Add more vegeta!le stoc at the end, if needed, to thin the gravy C. Add salt, pepper and tamari to taste
Vegan or Vegetarian Mashed 2otatoes

8ne of 8ur Fa%orite Foods
>eople used to eat mashed potatoes almost every day, if not at almost every meal, !ut they8ve mostly !een replaced with fries. (ow, mashed potatoes are mainly served for holiday meals, with tur ey and gravy. 0hat8s why we call our hum!le mashed potato recipe a holiday recipe3
* hope we all agree, mashed potatoes are a necessary part of a vegetarian or vegan 0han sgiving dinner 1 !ecause our mashed potato recipe goes perfectly with cashew gravy, cran!erry sauce, lentil loaf, nut loaf, !a ed tofu, and vegan stuffing. A Servings 2ashed >otatoes
Ingredients:
A1C medium si&e starchy potatoes, such as /usset 2 0!sp of !utter, olive oil or veggie spread 592 cup or more mil or cream Vegan ;ption6 Hnsweetened non1dairy mil 1 soy, hemp, or rice mil Salt and pepper to taste
Directions:
5. >eel thoroughly and rinse the potatoes 2. Dut in large chun s, place in a large pot and cover with cold water :. Add a tsp of salt and !ring to a !oil =. Simmer covered on low heat for 5@ 1 20 minutes, or until the potatoes can !e easily pierced with a for @. Grain the potatoes A. Add dairy or non1dairy mil , !utter or oil, salt and pepper ?. 2ash with a potato masher C. 4hipped >otatoes6 Add a little more mil and !eat on low with an electric mi.er until smooth and fluffy. Gon8t over!eat or the potatoes will !ecome gummy.
21
8li%iaGs .elicious Ba5ed 7ran6erry 8range *auce

Bot Four "%erage 7ran6erry *auce9 Be; ;ist o " Holiday 7lassic
Dran!erries with orange $uice ' orange peel is a great com!ination. Dinnamon stic is also a nice optional addition to this cran!erry sauce recipe.
Ba ing cran!erry sauce is a clever idea if you8re !a ing other food, or don8t have any room on the stove top. *f the reverse is true 1 no room in the oven 1 this cran!erry sauce recipe is e-ually delicious coo ed in a saucepan on the stove. Dran!erry sauce is traditionally associated with tur ey, !ut we8ve found that it8s perfect in a vegetarian or vegan 0han sgiving menu. Dran!erries are e.tremely compati!le with S-uash >ecan Dasserole, Vegan Stuffing, or Shepherd8s >ie "lacto veg, vegan# 1 $ust to name a few of our delicious Eoliday /ecipes3 2a es Appro.imately 2 Dups6 C 1 52 Servings
Ingredients:
52 o&. "5 p g# fresh or fro&en whole unsweetened cran!erries 5 cup sugar 5 tsp grated orange peel 592 cup orange $uice ;ptional6 5 cinnamon stic
Directions:
5. >reheat oven to :@0 degrees 2. Sort cran!erries, discarding any !ruised or decayed fruit :. /inse and drain !erries =. ,rate the peel from the orange using a fine grater @. >repare fresh s-uee&ed orange $uice and measure out 592 cup A. *n an C or 9 inch s-uare !a ing dish, mi. cran!erries, sugar, orange $uice and orange peel ?. Ba e, uncovered, in a :@0R regular or convection oven, stirring occasionally, until !erries are tender when pierced and $uices are syrupy, a!out 5 hour C. Serve warm or cool
22
Vegan .ee3 .ish "33le 2ie

"ny;ay Fou *lice @t$ :%ery6ody Lo%es 8ur :asy "33le 2ie 4eci3e<
4hen you8ve tasted this easy apple pie recipe, made with fresh apples, and homemade vegan pie crust, you8ll understand why most people li e apple pie !est. By the way, in case it matters, non1vegans can8t tell it8s a V7,A( apple pie. *t8s hard to imagine 0han sgiving dinner without pump in pie, !ut apple pie is a traditional American dessert every day of the year3 Apple pie "or any fruit pie recipe# is heavenly all !y itself, !ut live a little3 0ry our apple pie recipe with 4hipped Dashew Dream, or Doconut 4hipped Dream. 2a es one deep dish apple pie, A 1 C servings. Besides an oven, you8ll need6 9 or 50 inch, deep dish, glass or metal pie pan A veggie peeler, and a sharp paring nife A heavy wooden or mar!le rolling pin, something li e this A sturdy pastry !lender with flat !lades, not wires. Eere8s a good e.ample. Eere8s another one. Fou can use two nives, or a for , !ut it8s la!orious A couple of large !owls
Ingredients:
C150 medium large apples "enough to ma e A cups of apple slices# 592 to 5 cup sugar "according to preference and sweetness of the apples. 0he tarter the apple, the greater the amount of sugar# ;ptional6 59= 1 592 tsp cinnamon 5 592 0!sp cornstarch 5 0!sp lemon $uice 5 dou!le recipe Vegan >ie Drust
Directions:
5. >repare pie crust, wrap tightly and chill for 592 1 5 hour "no more3# 2. >eel, -uarter, and core the apples :. Slice each -uarter into thin even slices =. 2i. together the sugar, cinnamon, and cornstarch. ,ently stir into apples until well coated. Stir in lemon $uice @. >reheat oven to =2@ degrees % A. /oll out top and !ottom crusts, ma ing the top one a!out @0Q !igger
23
?. >lace apples in !ottom pie crust. Dover with top crust, flute edges together, and use a nife to ma e several steam vents C. Ba e at =@0 for 50 minutes and then turn the oven down to :@0. Dontinue !a ing for :@ to =@ minutes 9. 0he pie is done when the crust is golden and the contents are !u!!ling. *nsert a for gently into a steam vent to see if the apples are tender. *f the crust is done !ut the apples are not, turn the oven down to :00 and !a e another 50 or 5@ minutes, until the apples are tender
Vegan 7ashe; 7rea#

:asy$ .airy Free Chi33ed 7rea# .essert o33ing
0his simple cashew cream recipe was adapted from the HO site Hncaged, an international animal protection organi&ation !ased in Sheffield, 7ngland. 0hey also have simple recipes for homemade soy cheese, cream cheese and yogurt, which * thought was great, as those items are e.pensive to !uy. Dashew cream is a delicious topping for fresh fruit salad, stewed fruit, pump in or fruit pies, fruit crum!les and crisps. Fou8ll need a good !lender to ma e cashew cream. *f you want to dou!le the recipe, ma e it in two !atches so you don8t overta. your !lender. A !lender stic could wor !etter, to ma e a thic cream. *t would also mean you don8t have to wor hard to get it out of the !lender3 >lus you can ma e a dou!le !atch in one go. *f you feel the need to run out and !uy a !lender stic 1 * recommend Braun as a strong !ut reasona!ly priced model. 0his recipe ma es a!out 2 cups of cashew cream.
Ingredients:
5 cup raw cashews 5 -t filtered white grape, pear or apple $uice 2 0!sp sunflower seed oil, or melted coconut oil 59= cup powdered sugar or to taste 5 tsp vanilla or to taste
Directions:
5. Bring the cashews and $uice to a !oil, then reduce heat and simmer until the cashews soften "@ 1 50 minutes# 2. Dover, and leave to cool for a couple of hours, or overnight in the fridge
24
:. Grain the cashews, reserving the li-uid =. Blend the cashews with the oil and vanilla, adding a small amount of the reserved $uice as needed to help things along. Hse as little li-uid as possi!le 1 the cream should !e thic @. Add the sugar gradually, testing until it has the right amount sweetness for you A. Hsing a ru!!er spatula, transfer the cream from the !lender to a covered storage container, and refrigerate until needed
25
4- Traditional American Vegan

*he3herd-s 3ie$ %egan stuffing$ cashe; gra%y$ cran6erry sauce$ stea#ed cauliflo;er$ 3eas > carrots$ %egan 3u#35in 3ie$ cashe; crea#$ ;ine or s3ar5ing 3ear Huice$ coffee and tea
Meatless *he3herdGs 2ie

raditional 7o#fort Food$ 4e-@n%ented For Vegetarians > Vegans
Shepherd8s >ie has !een a nostalgic comfort food since there were shepherds3 4e8ve re1invented it for vegetarians and vegans 1 a huge improvement, in our opinion3
Shepherd8s pie is a wonderful holiday recipe, with a mashed potato topping, accompanied !y cran!erry sauce, traditional veggies, chewy artisan !read, and pump in pie. Lentil loaf 1 the veggie classic adapted from 2iriam Eospodars 8Eeaven8s Ban-uet8 1 is the !ase for our hearty and delicious vegan shepherd8s pie. Both lentil loaf and mashed potatoes can !e coo ed ahead of time, and transformed into shepherd8s pie $ust !efore !a ing. C 1 50 Servings6 Fou8ll need a large : inch deep casserole dish.
Ingredients:
5 recipe lentil loaf @ cups vegan mashed potatoes ;live oil or melted veggie spread 592 cup minced parsley
Directions:
5. >reheat oven to :@0 degrees % 2. Spread lentil mi.ture in an oiled !a ing dish and cover with the mashed potatoes :. Doat the mashed potatoes with olive oil or melted veggie spread =. Ba e until the potatoes are !rowned 1 a!out 20 minutes @. ,arnish individual servings with minced parsley A. Serve with Dashew ,ravy or Dhic pea ,ravy
26
:asy asty Lo; Fat 7hic53ea +ra%y 4eci3e

+luten free %egan$ %egetarian gra%y$ for holiday or e%eryday reci3es
Dhic pea gravy is delicious with all vegetarian holiday foods, li e !a ed tofu, lentil loaf, mashed potatoes, stuffing 1 or to dress up everyday foods, including veggies and grains. 4e li e it over 0ofu Veggie Stir %ry, and often ma e it right in the pan with the veggies. 52 1 5= Servings6 0asty, low fat vegan, vegetarian chic pea gravy, gluten free, great for dressing up vegetarian or vegan than sgiving recipes or everyday meals without adding a lot more calories. Fou can find chic pea or !esan flour in the ethnic food section of grocery stores, or at an *ndian food shop, or online. *t8s ind of an essential ingredient, !ut if you can8t find it, use un!leached whole wheat flour or spelt flour. %or a gluten free alternative, use almond, -uinoa or amaranth flour. *f it8s $ust a few of you, half the recipe, and save any e.tra for the holiday leftovers 1 an important part of the tradition3 (ote6 Dhic pea gravy will thic en up in coo ing. Add more vegeta!le stoc as needed, until it seems the right thic ness. 2a es A 1 ? Dups of Dhic pea ,ravy
Ingredients:
5 0!sp olive oil 5 or 2 garlic cloves, peeled and minced ;/ 59= tsp garlic powder 5 0!sp minced fresh ginger root ;/ 592 tsp dried 592 tsp gr. coriander 592 tsp gr. cumin 592 tsp papri a = cups vegeta!le stoc ;/ 5 veggie !ouillon cu!e dissolved in = cups !oiling water# 59: cup chic pea "!esan# flour Salt and freshly ground pepper to taste 5 0!sp soy sauce or Braggs Li-uid Aminos or to taste
Directions:
5. Gissolve the veggie cu!es in simmering water 2. Eeat olive oil in a heavy saucepan on medium1low :. SautK the garlic and ginger in the oil until it starts to !rown
27
=. Add chic pea flour ' spices and stir for @ minutes @. 0he flour and spices will start to !rown and form a thic paste with the oil A. ,radually add the veggie !roth, stirring constantly with a whis ?. Doo until thic ened, add soy sauce or Braggs, salt ' pepper to taste
raditional Vegan *tuffing

.elicious %egan stuffing reci3e$ e%en 6etter ;ithout the tur5ey<
Since vegans and vegetarians don)t eat tur ey, there is only one reason to ma e stuffing on 0han sgiving day. *t8s delicious3 %ortunately, our stuffing doesn8t have to coo inside a !ird. A casserole dish will do nicely. Vegan stuffing is a ey element in a vegetarian or vegan 0han sgiving dinner. Because stuffing is so traditional, everything we choose to eat with it !ecomes traditional !y association. 7specially if we8re eating6 cran!erry sauce, mashed potatoes, s-uash or yams, gravy "cashew gravy that is#, and of course, !a ed tofu 1 an American tradition since the 59A0s3 A 1 50 Servings
Ingredients:
50 cups 592 inch !read cu!es made from 5 l! firm white or wheat sandwich !read 592 cup 7arth Balance veggie spread or olive oil 5 cup chopped green onions = 0!sp water 5 cup finely chopped celery 592 cup minced fresh parsley 5 tsp dried sage 5 tsp dried thyme :9= tsp salt 592 tsp !lac pepper 5 cup or more vegeta!le stoc
Directions:
5. >reheat oven to =00 degrees. ;il a large shallow !a ing dish 2. 0oast !read cu!es in a large !a ing sheet in the oven until golden !rown. Set aside in a large !owl :. 0urn oven down to :@0 degrees % =. 2elt 7arth Balance or oil in a large s illet and sautK onions and celery, for a!out @ minutes @. /emove from heat and stir in parsley, sage, thyme, salt, and pepper A. Hsing a ru!!er spatula, transfer the onions and celery mi.ture to the !owl of !readcrum!s ?. 0oss with the !read crum!s until well mi.ed, then stir in vegeta!le stoc until the mi.ture is moist !ut not soggy. Add more stoc as needed C. Ba e in shallow dish for :01=@ minutes until a crust has formed on the top
28

Ingredients:
Directions:
29
.i%inely .elicious Vegan 2u#35in 2ie

Veg$ Vegan > Bon-Veg "ll Lo%e his 2u#35in 2ie
*f you8re $ust not ready for vegan pump in pie, try our traditional pump in pie recipe >ump in pie made with fresh pump in is in a whole different taste universe than pump in pie made with canned pump in.
;ne @ l! pie pump in is usually enough for two pies, and you can also use !utternut s-uash. But if you are pressed for time, of course it)s o ay to use canned. >ump in pie fans won8t mind, !ut you won8t ma e any converts3 Hse your own pie crust recipe, !uy a ready1made crust, or try our no1fail vegan pie crust. %or two pump in pies, dou!le the pie filling recipe. A 1 C servings6 0his recipe ma es one 9N vegan pump in pie. *t8s lovely !y itself, and fa!ulous with coconut whipped cream or cashew cream "pictured#.
Ingredients:
5 un!a ed single vegan pie crust 2 cups fresh coo ed, purKed pump in or !utternut s-uash 1 see directions !elow. ";r one 5A o& can# :9= cup full fat coconut mil 59: cup sil en tofu 2 0!sp all purpose flour 5 tsp vanilla 5 tsp cinnamon 5 tsp ginger 592 tsp nutmeg 2 0!sp light organic molasses "(;0 !lac strap 1 too strong# 592 c. organic un!leached cane sugar ;/ !rown sugar 2 0!sp 7ner1, egg replacer
Directions:
5. >reheat oven to =2@ degrees 2. Blend all ingredients in a !lender or food processor :. >our the pie filling into the un!a ed pie crust "dust with flour first# =. Ba e at =2@ for 50 minutes, then reduce heat to :@0 and coo for :0 more minutes until the pie is almost completely firm in the center and the crust is golden. *t will !e slightly $iggley in the center
30
@. /emove from oven and cool completely !efore serving
Cooking P &pkin 'r S( as%:

5. ;ne : 1 = l! pie pump in, or !utternut s-uash 2. Hsing a !ig sharp nife, cut into C pieces ' remove seed pulp :. >lace in a large !a ing pan, filled with 59= inch of water, and cover with foil or a tight fitting lid =. Ba e at :@0 degrees for 5 hour, or until tender @. Let cool, covered, then scoop the pump in out of the s ins A. >uree in a food processor, !lender, or put through a sieve or food mill ?. /efrigerate or free&e what you don8t need for pump in !read or pump in soup
Vegan 7ashe; 7rea#

Ingredients:
31
Directions:
5. Bring the cashews and $uice to a !oil, then reduce heat and simmer until the cashews soften "@ 1 50 minutes# 2. Dover, and leave to cool for a couple of hours, or overnight in the fridge :. Grain the cashews, reserving the li-uid =. Blend the cashews with the oil and vanilla, adding a small amount of the reserved $uice as needed to help things along. Hse as little li-uid as possi!le 1 the cream should !e thic @. Add the sugar gradually, testing until it has the right amount sweetness for you A. Hsing a ru!!er spatula, transfer the cream from the !lender to a covered storage container, and refrigerate until needed
32
5- Mediterranean
Vegan Lasagna
tyle
Vegan Lasagna$ Chite Bean @talian *tyle *ou3$ +reen *alad$ 4ustic 2ear art$ Cine 8r 7ran6erry 2unch$ 7offee "nd ea
he Fastest$ :asiest and Most .elicious Lasagna 4eci3e :%er<

Lasagna recipe courtesy Ge!!ie (othaft, 8Da!!ages and /oses8 coo !oo . Ge!!ie8s lasagna recipe is the fastest, easiest and most delicious lasagna *8ve ever had.
Besides !eing fast and easy, Ge!!ie8s recipes always wor , and taste great. She coo ed for thousands of vegetarians, for fifteen years, which ma es 8Da!!ages and /oses8 an e.cellent transitional vegetarian coo !oo . %or a vegan lasagna, su!stitute 5 l! firm crum!led tofu for the ricotta, and veggie cheese for the dairy. 0he recipe calls for 592 cup olive oil 1 if that seems e.cessive, use 59= or 59C cup of oil. Hse a 9 . 52 or 50 . 5= glass or stainless steel pan, allow :0 minutes to simmer the sauce, 20 minutes assem!ly, and =@ 1 A0 minutes to !a e.
Sa ce Ingredients:
0wo 29 o&. cans tomato sauce ;ne 52 o& can tomato paste 5 cup water 592 cup olive oil : 0!sp dried oregano : 0!sp dried !asil 5 0!sp dried mar$oram 5 tsp dried thyme leaves 2 tsp onion powder 5 tsp garlic powder 592 tsp !lac pepper
33
Sa ce Preparation:
5. 0his ma es a!out ? cups of sauce, so you8ll need a large saucepan 2. Eeat oil on low "too hot will !urn the her!s# and coo her!s a few minutes, to unleash the flavor :. Add tomato sauce, tomato paste, water "rinse out cans with it#, and simmer one half hour uncovered. Stir occasionally
#illing Ingredients:
52 uncoo ed lasagna noodles 5 50 o& p g fro&en chopped spinach, thawed, $uicy ;/ e-ual -uantity steamed fresh chopped spinach 2 cups ricotta or cottage cheese 5 cup >armesan cheese : cups grated mo&&arella or $ac cheese Vegan version6 5 l! firm tofu crum!led, veggie cheese if desired
!asagna )sse&*ly:
5. >reheat the oven to :@0 degrees 2. Assem!le layers in the following order, spreading evenly6 :. 2 cups sauce =. = noodles @. Ealf the spinach, cottage or ricotta cheese, and mo&&arella A. 59= cup >armesan ?. /epeat for the second layer C. >ress down gently on the noodles to level the layers 9. Add the last four noodles and level again 50. Add the rest of the sauce, and sprin le 592 cup >armesan evenly over the top 55. Ba e covered for =@ 1 A0 minutes 52. *f using aluminum foil, tent so it doesn8t touch the sauce, so not to eat aluminum. 4ash and recycle the foil 5:. After removing from oven, let the lasagna set for 20 minutes !efore serving
34
Chite Bean @talian *tyle *ou3

Auic5 and :asy$ .elicious and Bourishing *ou3 For Busy 7oo5s
0his is a great soup recipe when you8re !usy and tired, and need something -uic , hot and nourishing for supper. *t8s delicious with any ind of !read or muffins, and a salad 1 or not. *t8s lacto1 veg with grated parmesan cheese.
0his soup recipe calls for canned !eans, !ut you can coo your own very easily 1 it $ust ta es more time to soa and coo , so you have to plan ahead and start the !eans the day !efore, or pressure coo them. A $ar !lender will puree the soup, !ut a stic !lender wor s !est. A stiff whis or other pureeing or mashing device will also wor , with a variety of results. = Large or A 2odest Servings of Soup
Ingredients:
5 can ,reat (orthern or other white !eans *f you want to coo your own !eans, see the directions !elow 2 1 : cups peeled, cu!ed potatoes 5 fennel !ul!, sliced 2 stal s celery, diced 2 1 : carrots, peeled and sliced thinly on the diagonal : 0!sp olive oil or other vegeta!le oil, or ghee 5 pinch hing or 5 clove garlic, minced 5 tsp dried !asil ;/ 5 0!sp fresh minced 5 tsp dried mar$oram ;/ 5 0!sp fresh minced 592 tsp dried thyme, ;/ several fresh sprigs 592 tsp dried ground fennel, or celery seed 5 tiny pinch cayenne A cups !oiling water 5 tsp salt 59= tsp ground !lac pepper
Directions:
5. Eeat the oil in an C 1 50 -uart pan 2. >rep the veggies :. Add the hing or garlic to the oil =. Add the veggies and sautK @ minutes on med9high heat
35
@. Add the her!s and spices, sautK !riefly A. Grain and rinse the !eans, then add to veggies ?. Add the !oiling water, simmer 592 hour or until veggies are very tender C. /emove a!out 5 -uart veg "e.cept carrots# with !roth, and puree in a !lender. ;r use a food processor, food mill, !lender stic , stiff whis , or potato masher 9. >our the puree !ac into soup 50. Add salt ' pepper, ad$ust seasonings to taste
Bean Cooking Directions:

5. (ote 1 0his ma es enough !eans for a second !atch, to free&e, or ma e a dou!le soup recipe. Hsing a pressure coo er greatly reduces coo ing time, !ut don8t omit the soa ing3 2. Soa 5 c. of !eans C hours. Hse hot water ' change several times to cut soa ing time in half :. Grain ' rinse the soa ed !eans, cover with cold water to cover ' !ring to a !oil =. Boil ten minutes ' s im the foam @. Dover ' simmer for 5 1 2 hours, until falling1apart tender
36
+reen 2o;er *alad

:asy healthy green salads C"F Beyond @ce6erg Lettuce<
;ur green salad recipe is easy to ma e. *t8s also healthy, vi!rant, >;47/%HL, full of delicious ingredients and !ursting with nutrition. %orget those anemic salads consisting of ice!erg lettuce, topped with a few limp tomato and cucum!er slices.
Dome up with your own favorite green salad recipe following these !asic salad recipe suggestions and top it off with our simple lemon and oil dressing. 2a e your green salad recipe the main dish !y serving with !read and a dollop of hummus, serve along with soup and sandwiches, or ma e it a side dish with whatever you8re having for dinner.
)ll Possi*le $reen Salad Ingredients: Dhoose what you li e from the following list,
and add your own variations Salad greens, rinsed and dried6 Lettuce torn into !ite si&ed pieces, !a!y spinach, arugula, mi.ed salad greens, ale, etc. alfalfa sprouts, sunflower sprouts tomato slices or cherry tomatoes cucum!er slices avocado cut into :9=N cu!es shredded carrot shredded red ca!!age !ell pepper, seeded and sliced thinly olives, pitted, and sliced if desired sliced or diced onions sliced radishes chopped fresh her!s, whole !asil leaves nuts6 sunflower seeds, walnuts, or pecans dried cherries, cran!erries or raisins sun dried tomatoes coo ed sweet corn ernels crum!led feta cheese, soy cheese crum!led tofu coo ed !lac !eans, gar!an&o !eans or idney !eans %ried cu!es of tempeh, tofu, etc
37
!e&on and 'il Dressing Ingredients:

2 0!sp fresh lemon $uice = 0!sp e.tra virgin olive oil 5 tsp dried !asil 592 tsp dried mar$oram 59= tsp dried thyme 512 cloves crushed garlic, if desired 59= tsp salt 59C tsp !lac pepper
Salad Directions:
5. >lace salad greens in a !owl twice the si&e needed to hold the salad "this will ma e tossing it easier.# 2. Dhoose and prepare @19 other salad ingredients from the list, try to create a pleasing mi. of tastes, colors and te.tures. :. Arrange your chosen salad ingredients on top of the greens =. *f all the salad will !e eaten right away, dress the salad with your dressing of choice. @. *f you will !e storing some salad for later, dress the individual servings, since an undressed salad stores !etter. A. 0oss and serve.
Salad Dressing Directions:

5. >lace all ingredients in a small $ar with a lea proof lid. 2. Dlose lid tightly and sha e until dressing is well mi.ed. :. Hse to dress salads, coo ed veggies, etc. =. Dan !e stored in the refrigerator for up to : days.
38
8li%ia *intonGs *i#3ly .elicious 2ear art

2erfect Holiday .essert$ Mouth;atering But Bot oo *;eet
;livia Sinton8s >ear 0art is mouthwatering, !ut not too sweet. 0his is one of 2? vegan and lacto1vegetarian recipes that ;livia recently sent us. She is famous for her vegetarian coo ing in %airfield, *A 1 it8s an honor for Savvy Vegetarian to have her recipes.
0he su!tle flavor of pears in this tart recipe is enriched with cinnamon, orange and lemon rind, raisins and cream, ma ing this a perfect recipe for holiday !a ing. 0o ma e pear tart, you8ll a deep 9 inch wide pie dish lined with un!a ed short1crust pastry. Hse ;livia8s pastry recipe, or for a vegan tart, use Savvy Veg8s vegan pie crust.
Ingredients:
5 0!sp flour : 0!sp < 2 tsp sugar 5 tsp cinnamon = G8An$ou >ears "tender !ut not too ripe# peeled, halved and cored 592 tsp grated orange rind 592 tsp grated lemon rind 59= cup raisins 2 0!sp Vegeta!le ;il 5 59= cups Eeavy Dream Vegan ;ption6 *nstead of cream, use 5 59= cups unfiltered pear $uice "Bio(atura !rand is good# < = 0!sp corn starch >ie crust9Geep 9 inch pie dish
Directions:
5. >reheat oven to =00 degrees 2. *n a small !owl com!ine flour, 2 tsp sugar and cinnamon together :. Sprin le sugar mi.ture over uncoo ed pastry !ase =. Arrange pears cut side down in pie shell @. Sprin le with rind and raisins and pour over oil and remaining : 0!sp of sugar A. 0hen pour in cream ?. Vegan ;ption6 Doo the pear $uice and cornstarch, stirring with a whis , until thic ened, then pour over pears C. Ba e at =00R % for 20 minutes then :@0R % for another 2@ minutes 9. Dool for 5 hour !efore serving
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!- "luten Free
Auinoa 2ilaf$ +luten Free 7orn6read$ Ba5ed ofu$ 7ashe; +ra%y$ 7ran6erry *auce$ +reen Beans C. *li%ered "l#onds$ +reen *alad$ "33le arts Cith 7ashe; 7rea#$ Cine 8r *3ar5ling Fruit 0uice$ 7offee and ea
Auinoa Vegeta6le 2ilaf

Auic5$ :asy Lo; Fat +luten Free Vegan Auinoa 7asserole 4eci3e
;ur -uinoa pilaf recipe is low fat, delicious, high in protein, -uic and easy to coo . +uinoa can easily !e used in any pilaf recipe instead of rice, !ulgar, or couscous. 0his -uinoa recipe is perfect with green leafy veggies, a green salad or a cream of vegeta!le soup, for a light !ut satisfying meal. Although classed as a grain, -uinoa " een1wah# is technically an her!, originating with the *ncas, in >eru. *t is perisha!le !ecause of its oil content, and should !e stored in the fridge up to a month, or in the free&er for 2 months. 2ore +uinoa *nfo and 0ips Serves %our6 >rep time appro.. :0 minutes
Ingredients:
5 cup -uinoa 5 celery stal , trimmed ' chopped in small dice 592 sweet red pepper, chopped in small dice 592 c. coo ed chic peas 5 0!sp olive oil 2 1 : garlic cloves ;/ 592 tsp garlic powder 5 0!sp peeled ' minced fresh ginger ;/ 592 tsp dried ginger 592 tsp !rown mustard seeds 5 !ay leaf 59= tsp turmeric 592 tsp gr. coriander 59= tsp cumin 59= tsp thyme leaf
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592 tsp salt 5 :9= cup water or soup stoc ;ptional6 2 cups chopped spinach or chard ;/ 59= c. minced parsley or cilantro ;/ 592 cup fro&en peas %resh ground pepper to taste
Directions:
5. Soa -uinoa 5@ minutes, rinse twice, leave to drain 2. Eeat olive oil on medium low in a : 1 = -t saucepan or sautK pan :. >eel ' mince garlic ' ginger, sautK with mustard seeds for @ minutes =. Dhop celery and red pepper, add to pan and sautK another five minutes @. 2i. in the !ay leaf, turmeric, coriander 'L cumin A. 0urn the heat to medium high. Add the -uinoa and stir until it8s dry and starting to pop ?. Add 5 :9= c. hot water or stoc , and salt. Bring to a !oil, cover, and simmer 5@ minutes C. Stir in the optional greens, peas, parsley or cilantro, and fresh ground pepper 9. Dover and coo @ more minutes, then serve
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Versatile Vegan 7orn Bread

Auic5$ easy$ and satisfying$ corn 6read gets along ;ith all 5inds of food
0he vegan version of corn !read is $ust as satisfying as the traditional version 1 and no!ody can tell the difference. So, feel free to ditch the saturated fat3 +uic , easy, and satisfying, corn !read gets along with all inds of food 1 soups, stews, !a ed !eans, chili, salads, etc.. Adapted %rom Eeaven8s Ban-uet Ayurvedic Doo !oo !y 2iriam Eospodar ;ne of the nicest things a!out corn!read is that it8s !est hot and fresh out of the oven. %or most -uic !reads, this is not so 0he general rule with -uic !read is you should have e-ual amounts wet and dry ingredients. But !ecause corn swells up a lot in coo ing, corn !read !atter should !e looser and runnier. 0his is a !ig recipe6 Fou8ll need a 9 . 52 inch pan. *f you want a smaller !atch, halve the recipe and use an C . 50, or 9 . 9 inch pan.
Ingredients:
2 59= cup cornmeal 2 59= cup all purpose flour 2 tsp !a ing powder 5 tsp !a ing soda 592 cup white sugar 5 tsp salt
Vegetarian Version9
592 cup melted !utter 2 eggs, !eaten 2 cups whole mil
Vegan Version9
: 0!sp cornstarch 592 cup melted earth !alance or vegeta!le oil Iuice of one lemon plus enough original flavor soy mil to ma e : cups
Directions:
5. >reheat the oven to =00 degrees % 2. ;il a 9.5: inch pan :. 2i. the dry ingredients together in a large mi.ing !owl. %or the vegan version, include the cornstarchs
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=. Vegetarian6 4arm the mil , melt the !utter, !eat the eggs, and mi. all together until !lended @. Vegan6 4arm the soy mil , melt the veg spread, and mi. together until !lended A. >our into the prepared pan and !a e for 2@1:0 minutes until nicely golden ?. Dool in the pan on a rac for @ or so minutes "that8s usually as long as anyone can wait#, and serve warm
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Ba5ed ofu
Ba5ed tofu is one of the easiest tofu reci3es you can #a5e$ 3lus one of the #ost useful - and delicious<
0his tofu recipe was inspired !y >ersistent Vegetarian State 0ofu is nutrient dense ' high calorie6 2 1 = o& is a serving 1 appro.imately a 2N s-uare piece. 0a e it easy at first until you see how much tofu you need or want to eat, and e.plore all the wonderful things you can do with tofu.
Ingredients:
5 l! e.tra firm tofu Marinade9 5 0!sp rice vinegar 5 0!sp toasted sesame oil 2 0!sp 0amari soy sauce 2 tsp sugar 5 0!sp minced fresh ginger ;/ 592 tsp ground ginger 5 0!sp minced fresh garlic ;/ 592 tsp powdered garlic 592 cup chopped scallions 592 tsp cumin 592 tsp coriander >inch cayenne %resh ground !lac pepper
+arinating and Baking t%e To" :

5. >ut all the marinade ingredients in a $ar, screw the lid on tight, sha e until well mi.ed 2. >ress the !loc of tofu !etween an old dishtowel or paper towels to remove any e.cess water :. Slice the tofu in 592 inch slices, and lay side1!y1side in a flat !a ing pan =. Spread the marinade over and under the tofu slices @. Dover and marinate 5 hour or more in the fridge, turning once or twice if possi!le A. >reheat the oven to :?@ degrees ?. Grain off the e.cess marinade C. Ba e :0 minutes 9. 0urn over halfway through the !a ing 50. Less !a ing time, if it loo s very done halfway through 55. Broil for a few minutes on each side to give the !a ed tofu a crusty finish
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*i#3le$ :asy 7ashe; +ra%y

*er%e Cith raditional Holiday Foods$ 8r .ress E3 Four :%eryday Meals
0his recipe ma es lots of cashew gravy, which is why it8s a great holiday recipe, for serving to a crowd. *f it8s $ust a few of you, half the recipe, and save any e.tra for the holiday leftovers 1 an important part of the tradition3 Vegan cashew gravy is delicious with all vegetarian holiday foods, li e nut loaf, lentil loaf, mashed potatoes, stuffing 1 or to dress up everyday foods, including veggies and grains, or stir fry. >lease (ote6 0his cashew gravy thic ens up -uite a lot in coo ing. *f it seems too thic , add more vegeta!le stoc as needed, until it seems right. 2a es A Dups of Dashew ,ravy
Ingredients:
2 0!sp olive oil 2 garlic cloves, peeled and minced 5 0!sp fresh ginger, peeled and minced 592 tsp papri a 2 0!sp all1purpose flour = cups vegeta!le stoc "or 2 veggie !ouillon cu!es dissolved in = cups !oiling water# 592 cup toasted cashews, ground fine "see directions !elow# Salt and freshly ground pepper to taste ;ptional6 dash of 0amari or Braggs Li-uid Aminos
To Toast and $rind Cas%ews:

5. >reheat oven to :2@ degrees 2. >lace cashews on an ungreased coo ie pan :. Ba e for 5@ minutes, or until nicely !rowned, stirring every few minutes =. /emove cashews from oven, and set pan on a rac to cool @. ,rind nuts to a fine powder in a !lender, spice grinder, or small food processor A. >roceed with gravy recipe
Directions:
5. *n a medium sauce pan, sautK the garlic in the olive oil until lightly !rowned 2. Add her!s, spices and flour, and stir until !u!!ling :. Add 5 cup of stoc to the ground cashews and !lend until creamy =. Add the rest of the stoc to the pot, mi., then transfer to the !lender, and whi& until smooth
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@. 0ransfer the sauce to the pot, !ring to a !oil while stirring constantly with a whis A. Dontinue whis ing and simmering until the gravy is smooth and thic ened ?. Add more vegeta!le stoc at the end, if needed, to thin the gravy C. Add salt, pepper and tamari to taste
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Ingredients:
Directions:
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+reen Beans ;ith *li%ered "l#onds

7runchy$ .elicious$ :legant :asy Holiday Vegeta6le 4eci3e
0his holiday vegeta!le recipe with lightly steamed green !eans and toasted almonds is colorful, crunchy, delicious, elegant, and goes well with traditional holiday foods. *t8s also a simple, easy economical fresh vegeta!le recipe. 2any terri!le things are done to green !eans in the name of holiday food, !ut this green !ean recipe isn8t one of them. Serve green !eans ' toasted almonds with vegetarian holiday recipes such as nut loaf, mashed potatoes, vegan stuffing, cashew gravy, cran!erry sauce, s-uash pecan casserole ... etc. Buy $ust enough fresh green !eans and almonds for this recipe, unless you have another immediate use for them, and coo the green !eans right !efore serving. = 1 A Servings6 A steamer !as et is handy for coo ing steamed vegeta!les, !ut you can also steam them with 592 cup water in the !ottom of a saucepan.
Ingredients:
592 cup sliced or slivered almonds 5 l! fresh green !eans 5 0!sp lemon $uice 5 tsp olive oil Sprin le of salt ' pepper
Directions:
5. 4ash and cut off the ends of green !eans. Giscard any unattractive !eans 2. Slice !eans in 2 inch pieces :. 0oast almonds on a roasting pan in the oven at :00 degrees for 50 1 5@ minutes =. Add !eans to a steamer !as et in a saucepan, with a!out 5 inch of water @. ;/6 Add green !eans to the pot with 592 cup water A. Dover, !ring to a !oil, reduce heat to medium low, and steam for @ 1 ? minutes until green !eans are crunchy tender ?. /emove steamer !as et, drain off water ;/ drain the !eans through a strainer C. Add olive oil ' lemon $uice to the pot 9. Add the greens !eans ' toasted almonds, a sprin le of salt ' pepper if desired, and gently stir 50. Serve immediately
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+reen 2o;er *alad

:asy healthy green salads C"F Beyond @ce6erg Lettuce<
;ur green salad recipe is easy to ma e. *t8s also healthy, vi!rant, >;47/%HL, full of delicious ingredients and !ursting with nutrition. %orget those anemic salads consisting of ice!erg lettuce, topped with a few limp tomato and cucum!er slices.
Dome up with your own favorite green salad recipe following these !asic salad recipe suggestions and top it off with our simple lemon and oil dressing. 2a e your green salad recipe the main dish !y serving with !read and a dollop of hummus, serve along with soup and sandwiches, or ma e it a side dish with whatever you8re having for dinner.
)ll Possi*le $reen Salad Ingredients: Dhoose what you li e from the following list,
and add your own variations Salad greens, rinsed and dried6 Lettuce torn into !ite si&ed pieces, !a!y spinach, arugula, mi.ed salad greens, ale, etc. alfalfa sprouts, sunflower sprouts tomato slices or cherry tomatoes cucum!er slices avocado cut into :9=N cu!es shredded carrot shredded red ca!!age !ell pepper, seeded and sliced thinly olives, pitted, and sliced if desired sliced or diced onions sliced radishes chopped fresh her!s, whole !asil leaves nuts6 sunflower seeds, walnuts, or pecans dried cherries, cran!erries or raisins sun dried tomatoes coo ed sweet corn ernels crum!led feta cheese, soy cheese crum!led tofu coo ed !lac !eans, gar!an&o !eans or idney !eans %ried cu!es of tempeh, tofu, etc
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!e&on and 'il Dressing Ingredients:

2 0!sp fresh lemon $uice = 0!sp e.tra virgin olive oil 5 tsp dried !asil 592 tsp dried mar$oram 59= tsp dried thyme 512 cloves crushed garlic, if desired 59= tsp salt 59C tsp !lac pepper
Salad Directions:
5. >lace salad greens in a !owl twice the si&e needed to hold the salad "this will ma e tossing it easier.# 2. Dhoose and prepare @19 other salad ingredients from the list, try to create a pleasing mi. of tastes, colors and te.tures. :. Arrange your chosen salad ingredients on top of the greens =. *f all the salad will !e eaten right away, dress the salad with your dressing of choice. @. *f you will !e storing some salad for later, dress the individual servings, since an undressed salad stores !etter. A. 0oss and serve.
Salad Dressing Directions:

5. >lace all ingredients in a small $ar with a lea proof lid. 2. Dlose lid tightly and sha e until dressing is well mi.ed. :. Hse to dress salads, coo ed veggies, etc. =. Dan !e stored in the refrigerator for up to : days.
50
"33le 7ru#6le arts

.elicious ;ist 8n .utch "33le 2ie$ Lo%ed By "ll Cho Lo%e "33le 2ie<
*f you love Gutch apple pie, you8ll love these delicious apple crum!le tarts, made with fresh apples, and homemade vegan pie crust. 4e used veggie spread in the crust and topping instead of !utter 1 tastier and healthier, in our hum!le opinion. But these tarts would also !e delicious, if you insisted on using !utter3 0he advantages of apple tarts over apple pie6 Smaller, so if you can stop at one, you8re !etter off. 0idier 1 it8s possi!le to pic up and eat them with your fingers, always a good thing at pot1luc s. 2ore elegant 1 strictly a su!$ective $udgement on our part. Apple tarts "or any apple dessert recipe# are heavenly !y themselves, !ut try them with 4hipped Dashew Dream, or Doconut 4hipped Dream for an over1the1top dessert e.perience. 2a es one do&en tarts, hopefully 52 servings3 Besides an oven, you8ll need6 A muffin tin A veggie peeler, and a sharp paring nife A heavy wooden or mar!le rolling pin, something li e this A sturdy pastry !lender with flat !lades, not wires. Eere8s a good e.ample. Eere8s another one. Fou can use two nives, or a for , !ut it8s la!orious A couple of large !owls
Ingredients:
5 recipe vegan pie crust A med1large apples 592 cup sugar Drum! 0opping6 5 cup all1purpose flour 59: cup !rown sugar 5 tsp cinnamon 59: cup melted vegan margarine
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Directions:
5. >reheat oven to :@0 degrees 2. /oll out pie crust to 59C inch thic ness, and cut into twelve : 592 inch rounds :. >lace rounds into muffin tins =. >eel, -uarter, and core apples @. Dut each -uarter in half lengthwise and slice each half into 59= inch thic pieces A. 2i. the apple pieces with the sugar and fill each tart with the apples ?. 2i. all topping ingredients together with your fingers to form a crum!ly mi.ture C. Sprin le topping over apples 9. Ba e for a!out :@ minutes until the apples are !u!!ling and the crust and topping are golden 50. Dool the tarts in the pan for at least 592 hour !efore "carefully# removing from tins
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Vegan 7ashe; 7rea#

Ingredients:
Directions:
5. Bring the cashews and $uice to a !oil, then reduce heat and simmer until the cashews soften "@ 1 50 minutes# 2. Dover, and leave to cool for a couple of hours, or overnight in the fridge :. Grain the cashews, reserving the li-uid =. Blend the cashews with the oil and vanilla, adding a small amount of the reserved $uice as needed to help things along. Hse as little li-uid as possi!le 1 the cream should !e thic @. Add the sugar gradually, testing until it has the right amount sweetness for you A. Hsing a ru!!er spatula, transfer the cream from the !lender to a covered storage container, and refrigerate until needed
53
#- Valentine$s %ay
*tuffed Mushroo#s$ 7rea# 8f "s3aragus *ou3$ French Bread$ Hu##us$ Auinoa *alad$ Vegan 7hocolate 7a5e$ Cine 8r *3ar5ling +ra3e 0uice$ 7offee and ea
*tuffed Mushroo#s
" ro#antic a33eti?er that softens the #ood
4e made this recipe for an intimate dinner for two, where every taste is a delicate surprise. 2a es enough to stuff a!out 20 mushrooms.
Ingredients:
5 &uchini1chopped 592 slice diced onion 5 piece !read, diced 59= cup chopped cashews 5 tsp vegan grated parmesan cheese 592 tsp salt 59= tsp garlic powder = t!sp melted !utter
Directions:
5. 2. :. =. @. 4ash mushrooms and remove stems 2elt !utter Add other ingredients and stir Spoon stuffing into mushroom cavities Ba e at :@0 for 5@ minutes
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7rea# of "s3aragus and *3inach *ou3

Auic5$ delicious si#3le %egan sou3$ ;ith as3aragus$ s3inach and cashe;s
Dream of Asparagus and Spinach Soup6 "dou!le green cream soup# Gairy free, delicious vegetarian soup recipe, lovely as a light supper with artisan !read and hummus, or as the first course of a company dinner. 0han s for this recipe to our friend and su!lime coo , Susy V., visiting from 0oronto. 0he cashew cream !oth sweetens and thic ens the soup. *f it seems too thic , add a small amount of hot water. Su!stitute !roccoli, celery, cilantro, parsley for the veg, or su!stitute almonds for cashews. =1A servings6 *f you li e, wash and prep the asparagus and spinach ahead of time and refrigerate. 2a e the !roth and cashew cream ahead too, then you can produce this soup incredi!ly fast3
Ingredients:
5 l! !unch asparagus 5 l! !unch fresh spinach 5 -uart water 5 unsalted vegan !ouillon cu!e "reduce salt if using a salted !ouillon cu!e# 59: cup cashew pieces 59= tsp nutmeg %resh ground pepper and salt to taste
Directions:
5. Fou8ll need a si. -uart stoc pot and a !lender stic 1 if you don8t have one, use a regular !lender in two or three !atches 2. 4ash asparagus, cut off and discard the tough !ottom stems, and chop the rest into 2 inch pieces :. 4ash, stem, and rough1chop the spinach =. Bring the water to a !oil with the !ouillon cu!e @. Blend the cashew pieces with 5 cup of the stoc , and strain into a cup A. Simmer the asparagus for 50 minutes or until $ust tender ?. Add nutmeg ' spinach, and simmer a few more minutes, until spinach is tender C. Add cashew cream and heat another two minutes 9. Blend with a !lender stic until smooth, or process in several !atches in a regular !lender 50. Add salt and pepper to taste
55
Lo; Fat oasted French Bread 4eci3e

*o3histicated "lternati%e o 7hi3s$ @#3ressi%e Holiday "33eti?er
0oasted %rench Bread is a sophisticated "and low fat# alternative to corn chips or potato chips, and it ma es an impressive holiday appeti&er. Serve with articho e dip, spinach dip, sour cream dip, hummus, refried !eans, guacamole, salsa 1 find them all in our Sauces, Gips and Spreads. Eere8s the !ig !read recipe3 Hse day old, firm !aguette"s#, for easy slicing. /emove the crusts if you li e 1 !ut do it !efore you slice the !read3 >ersonally * thin this step is unnecessary, !ut perhaps not, if you8re entertaining royalty or your in1laws.
Directions:
>reheat oven to 2@0 degrees %. Dut the !aguette into the thinnest possi!le slices "59= 1 :9C inch#. >lace the slices on a coo ie sheet and !a e until light golden !rown and completely dry. Serve on a platter with some dips, and watch them disappear3
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*lightly +arlic5y 7hic53ea Hu##us .i3

Find Foodie Hea%en9 Ho; o Ma5e Blissfully *atisfying Hu##us .i3
0his chic pea hummus recipe is so good, you8ll want to eat hummus every day, as a filling for sandwiches or wraps, on crac ers, as a dip, thinned to ma e a sauce or salad dressing, !y the spoonful straight out of the container.
A stic !lender wor s !est for hummus, !ut you could also use a regular !lender, food processor, food mill, or potato masher to ma e hummus 1 anything to pulveri&e the !eans. Bean coo ing directions are included, !ut canned !eans will do 1 drain and rinse, and su!stitute water for the li-uid. : 1 = cups, 52 1 5A Servings6 0his hummus recipe eeps, tightly sealed, in the fridge for a wee 1 not that it usually lasts that long3
Ingredients: "Eint6 the fresher the ingredients, the !etter the hummus3#
2 1 : cups coo ed and drained gar!an&o !eans "Mdirections !elow#, or canned !eans drained and rinsed : 1 A 0!sp !ean coo ing li-uid or water 1 how much li-uid you need depends on the amount of moisture in the !eans 59= 1 592 c. unroasted sesame tahini 5 1 2 0!sp freshly s-uee&ed lemon or lime $uice 2 1 : 0!sp olive oil 2 or more cloves fresh garlic, peeled, stem removed, minced ;/ 592 tsp garlic powder ;ptional6 5 0!sp minced fresh ginger, or 592 tsp dried ;ptional6 592 $alapeno pepper, seeded and minced, ;/ a pinch of dried cayenne powder 5 1 2 tsp ground cumin seed ;ptional6 5 1 2 tsp ground coriander seed 592 tsp salt or to taste 592 tsp ground !lac pepper or to taste
Directions:
5. /inse and drain the !eans in a wire colander. /eserve the coo ing li-uid if you coo ed your own !eans
57
2. >ut the !eans, salt ' pepper, cayenne and : 0!sp !ean li-uid or water in a deep = -t pitcher or other container, or in the !lender $ar if you8re using one :. Eeat the chopped fresh garlic "< ginger or $alapeno if using#, in the olive oil until soft ' lightly roasted =. Add the dry spices to the oil and heat for five minutes @. Add the hot oil ' spices to the !eans A. /inse the pan with the lemon or lime $uice and add it to the !eans ?. Add the salt and pepper C. 2a ing hummus in a !lender6 Blend everything 7SD7>0 0E7 0AE*(*. Hse the pulse setting, alternately pulsing and po ing until smoothly !lended. Add a little e.tra li-uid, 5 0!sp at a time, if the mi.ture is too thic to !lend easily. Hsing a ru!!er spatula, scrape the mi.ture into a !owl, and thoroughly mi. in the tahini 9. 2a ing hummus with a !lender stic 6 Add all the ingredients to your deep container, and pump the !lender stic up and down until it8s smooth 1 a noisy, !ut fulfilling e.perience 50. Ad$ust seasonings to taste
How To Cook $ar*an,o Beans:

5. (ote6 0his recipe ma es enough !eans for a second !atch, or to free&e, or to ma e soup or ta!ouleh 2. Hsing a pressure coo er greatly reduces coo ing time, !ut don8t omit the soa ing3 :. Soa 5 c. of gar!an&o !eans = 1 C hours. =. +uic Soa 6 Bring the !eans and soa ing water to a !oil, turn off the heat, cover, and soa for one or two hours @. Grain ' rinse the soa ed !eans, cover with cold water to cover ' !ring to a !oil A. Boil ten minutes ' s im the foam ?. Dover ' simmer the !eans for 5 1 2 hours, until they8re tender "can !e mashed !etween thum! ' finger#
58
*i#3le .elicious Auinoa *alad

his gluten free Iuinoa salad reci3e #a5es a 3erfect su##er #eal
Simple +uinoa Salad is similar to 0a!ouleh, only more su!stantial. *t8s easy to ma e, and eep in the fridge until it8s time to eat. 4alnuts go well with -uinoa, !ut toasted sunflower seeds or cashews would also !e good.
0his easy healthy -uinoa recipe ma es a great vegan main dish !ecause -uinoa is so nourishing 1 a good source of complete protein, vitamins and minerals. +uinoa is gluten free, and scores far higher nutritionally than wheat in $ust a!out everything e.cept comple. car!ohydrates. Hnli e wheat or rice, -uinoa is a good source of lysine. = 2ain Gish Servings
Ingredients:
5 cup -uinoa 5 592 cups cold water 592 tsp salt 5 cup snow peas, shell peas, celery, or green !eans 5 1 2 small carrots, peeled and sliced thin 592 green or red pepper, sliced thin 5 medium ripe tomato 5 medium cucum!er, peeled and diced 59= cup chopped fresh parsley, cilantro, or !asil 592 cup chopped walnuts, toasted sunflower seeds or toasted cashews ;ptions6 Dhopped scallions, dried unsweetened cran!erries, raisins or apricots, ,ree olives, minced $alapeno pepper, fresh mint
Dressing Ingredients:
2 0!sp freshly s-uee&ed lemon $uice 59= cup olive oil 592 tsp salt %resh ground pepper ;ptions6 >inch of cayenne, garlic powder or fresh minced garlic, minced fresh or dried ginger
59
Directions:
5. 0he -uinoa can !e made ahead of time and refrigerated if you li e 2. Soa the -uinoa 5@ minutes in cold water :. /inse thoroughly, pour off most of the water and drain through a large fine mesh strainer =. >lace in 2 -t pot with the water, salt and oil @. Bring to a !oil A. 0urn the heat down to very low, cover and coo for 5@ minutes ?. /emove from heat and allow to sit five minutes with lid on C. %luff gently with a for and set aside to cool. Setting the pan in a sin full of cold water cools -uic ly 9. Steam the carrots and green veg for @ minutes, rinse in cold water 50. Dhop the tomatoes, her! and cucum!er 55. Blend dressing ingredients with a whis or sha e in a $ar 52. ,ently com!ine veggies, walnuts, -uinoa and dressing in a large !owl 5:. Dover and chill
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.i%inely .ecadent Vegan 7hocolate 7a5e 4eci3e

2erfect 7hocolate Birthday 7a5e 8r ValentineGs .ay 7hocolate 7a5e
Vegan Dhocolate Da e6 Vegan dessert recipe, tofu dessert recipe, sugar free, sweetened with agave nectar, ma es a A inch 2 layer ca e or a 9N.52N sheet ca e. 0his divinely decadent vegan chocolate ca e was originally su!mitted !y 0ammy Bechtel as a caro! !irthday ca e 1 we twea ed it as a valentine8s day chocolate ca e. 0his ca e is perfect for any occasion, !ecause every!ody loves it, whether they8re vegans, vegetarians, or omnivores. 0o ma e this vegan chocolate ca e using caro! instead of chocolate simply su!stitute caro! chips and caro! powder for the chocolate.
Cake Ingredients:
5 cup all purpose flour 5 592 tsp. !a ing soda 5 592 tsp. !a ing powder 5 tsp salt 5 59= c. grain sweetened chocolate chips, melted 52 o&. firm sil en tofu, cut in large chun s 5 cup cocoa powder :9= cup agave nectar 5 0!sp vanilla Variation6 su!stitute caro! chips and caro! powder for the chocolate
C%ocolate #rosting Ingredients:

:9= cup melted grain sweetened chocolate chips, melted 59= cup agave nectar 5 0!sp vegan margarine 5 0!sp coconut oil A o&. firm sil en tofu 592 c. cocoa powder 59: cup unsweetened coconut fla es Dhocolate or vanilla almond mil optional#
#rosting Directions:
5. 2elt chocolate chips 2. >lace chocolate, agave nectar, margarine, coconut oil, and tofu
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:. 4ith mi.er on high, !eat until smooth and creamy =. Beat in cocoa powder gradually until you reach desired stiffness "a layer ca e re-uires a stiff icing that won8t run down the sides of the ca e# @. 4ith a mi.ing spoon stir in coconut fla es A. *f icing is too stiff stir in almond mil one 0 at a time until you reach desired stiffness ?. Dhill frosting in the fridge while you prepare ca e C. Hse to ice completely cooled ca e
Cake Directions:
5. >repare frosting and chill in fridge until ca e is !a ed and cooled 2. >reheat the oven to :@0 degrees ' oil ca e pans :. 2elt chocolate chips according to pac age instructions and set aside =. Dom!ine flour, !a ing soda, !a ing powder, and salt in a large !owl and set aside @. >lace melted chocolate, tofu, cocoa powder, agave nectar and vanilla in a food processor and process until smooth A. >our chocolate mi.ture into flour and mi. into a stiff !atter ?. Spread evenly in pans "an oiled spatula can help in this endeavor# C. CN rounds !a e for 2012@ minutes, 9N.52N sheet ca e !a e for :@ minutes, or until a toothpic inserted into center comes out clean 9. /emove from pans and cool on rac s. 4hen ca es are completely cooled, frost.
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&- "ame %ay Menu

*alsa$ +uaca#ole$ 7orn > 2otato 7hi3s$ Blac5 Bean Burgers$ 8at#eal 4aisin 7oo5ies$ Butterscotch Bro;nies$ *nac5 MiD$ 7rac5ers > 7heese$ 4elish ray !2ic5les$ 8li%es$ 7elery$ 7arrots$ 2e33ers$ 7anned 0ala3enos&$ Beer and *oda$ 7offee
*antiagoGs *alsa Fresca - 4eal Li%e *alsa

*alsa$ 8r G2ico de +alloG$ @s " Versatile o33ing or .i3
/ecipe from Vegan 4orld %usion Duisine, courtesy Vegan %usion Santiago8s Salsa %resca Sure, we can live without salsa, $ust the same as we can live without someone to love 1 !ut is it really livingJ 0his is /eal Live Salsa, as opposed to supermar et salsa. 0wo different universes. Also nown as 8pico de gallo8, this salsa is versatile as a topping for !ruschetta, fa$itas, soft tacos and avocado halves, and as a dip for veggies, $icama, crac ers and chips. Hse organic ingredients, to get the full taste sensation. *t ta es a!out 5@ minutes to ma e 2 592 cups of salsa, and a!out the same amount of time for 2 1 = hungry people to devour, so ma e lots.
Ingredients:
= small /oma tomatoes, chopped "2 cups# 592 cup red onion, diced 2 0!sp cilantro, minced 2 0!sp lime $uice, fresh s-uee&ed 5 tsp $alapeTo, seeded ' minced 592 tsp garlic, minced 592 tsp sea salt, or to taste 59= tsp !lac pepper, ground to taste 59= tsp chili powder 59= tsp cumin powder >inch cayenne pepper
Directions:
Add ingredients to a large mi.ing !owl. 2i. well. 4hat could !e simplerJ ;h, yeah3 ;pening the chips and putting them in a !owl ne.t to the salsa.
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.i3 4eci3e9 *i#3lest +uaca#ole

+uaca#ole can 6e #ade #any ;ays$ 6ut 3urists li5e to 5ee3 it si#3le
0he four essential food groups6 pesto, slightly garlic y hummus, salsa fresca, and Simplest ,uacamole3 Eow could we live without themJ (ever eaten themJ 4ell3 Four new life !egins today3 0his recipe ma es a!out 2 cups of guacamole. Along with a !owl of corn chips, !urrito fi.ings 1 or anything 1 it8ll feed 2 1 = guacamole lovers.
Ingredients:
2 medium ripe !ut not mushy avocados 5 0!sp fresh lemon or lime $uice Salt and fresh ground pepper to taste ;ptional6 5 0!sp minced cilantro >inch cayenne pepper or chili powder 5 0!sp fresh salsa
Directions:
5. Ealf the avodacos, and remove the stones. 2. Scoop the avocado out of the shells with a spoon into a shallow !owl :. Add the remaining ingredients =. 2ash with a for until smooth @. 0aste and ad$ust the seasonings A. Gevour immediately 1 guacamole is a poor eeper
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Vegan Blac5 Bean Veggie Burgers

.elicious Auic5 :asy Vegetarian Burger 4eci3e Fro# *helley 7ollins
0his delicious !lac !ean veggie !urger recipe wor s well as long as you follow the directions and proportions as given. As far as the ingredients go, this is a very fle.i!le veggie !urger recipe. Fou $ust need to watch out for the dry9wet !alance.
*t wor s fine to su!stitute peppers for onion, or celery, in this !lac !ean recipe, and * used only one clove of garlic. ,rated carrots would !e another possi!le su!stitution. * made the !read crum!s in the food processor using thic dry crusts. 2a es 50 large !lac !ean veggie !urgers.
Ingredients:
2 cups !lac !eans coo ed "Shelley coo s e.tra and free&esM# 592 cup green pepper, chopped fine 592 cup red onion, chopped fine 5 large stal celery, chopped fine 2 1= cloves garlic minced "depends how much you li e garlic# 5 tsp cumin 5 0!sp coo ing oil 59= tsp cayenne pepper Salt and pepper to taste 59: cup hummus 592 cup rolled oats 2 slices whole wheat !read crum!led into tiny pieces "hint6 !lender or food processor wor s great# ;ptional6 5 cup whole wheat crac er crum!s or dry whole wheat !read crum!s
Directions:
5. 2ash or puree half the !eans 2. Add reserved !eans and all other ingredients 7SD7>0 hummus and crac er crum!s :. 2i. well !y hand =. Add enough of the hummus or other li-uid ingredient to moisten mi.ture fairly well @. 2i.ture may seem a little stic y, !ut it8s !etter than a !it dry, !ecause they 4*LL dry out while coo ing
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A. %orm flat patties and coat with crum!s if desired. Drum!s ma e a nice crispy outside ?. Doo on medium until !rown, appro.. 50 1 5@ min per side C. %antastic with a little !rown mustard, horseradish and sweet pic le Eere are a few suggestions from Savvy Veg e.perience with this recipe6 *f you use a food processor, reserve half the !eans to add whole, according to Shelley8s directions *f you don8t have hummus, don8t su!stitute, $ust add another 5 1 2 0!sp of oil, li-uid seasoning, tahini, tomato sauce or etchup, etc 1 !ut not 59: cup *f you add li-uid seasoning or more oil, reduce the amount of hummus : 0!sp for 5, or add a !it more oats or !read crum!s sautKing the veg including garlic in the oil on medium high for a few minutes shortens the coo ing time, reduces the moisture, and mellows the garlic ' onion Gried ginger is good in this recipe, also dried her!s li e thyme, !asil, oreganoL papri a adds more color and thic ening power to the mi.L more cumin is also an option Asoefetida or hing is a good garlic su!stitute, and gas reducer 1 $ust a pinch is all you need 0he long coo ing time solidifies and dries the mi.ture. sautKing the veggies and ma ing a drier mi.ture allows a shorter coo ing time 0hese are great on whole wheat !urger !uns with standard !urger fi.ings 1 lettuce, tomato, mayo, etchup, mustard. 4e added avocado and cucum!er too
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8at#eal 4aisin 7oo5ies

" *e#i-Healthy *nac5 or Brea5fast Cith " +lass of Bon.airy Mil5
4e ma e this vegan oatmeal raisin coo ie recipe as a semi1healthy treat3 *f were really !ent on eating something healthy, we8d $ust coo the oatmeal with the raisins, !ut these coo ies are so good, we often eat them for !rea fast without a twinge of guilt3
Besides !eing delicious, dairy1free, and almost healthy, oatmeal raisin coo ies are -uic and easy to ma e 1 and chances are good you8ve got all the ingredients3 7n$oy with hot apple cider as a winter treat, or a glass of non1dairy mil as a healthy snac "or !rea fast#. 2a es : Go&en : inch Doo ies
Ingredients:
5 :9= cups all purpose flour "use half whole wheat pastry if you prefer# 5 tsp !a ing soda 59= tsp salt 5 cup vegan spread, room temperature :9= cup light !rown sugar, pac ed 59= cup white sugar 592 0!sp lemon $uice mi.ed with a 59= cup non1dairy mil 2 tsp vanilla e.tract 2 592 cup -uic oats 5 cup unsweetened shredded coconut 2 cup raisins
Directions:
5. >reheat the oven to :?@ degrees 2. Dom!ine the flour, !a ing soda, and salt and set aside :. Dream the vegan spread and sugar =. Beat in mil mi.ture and vanilla e.tract @. ,radually stir in flour mi.ture A. Stir in oats and raisins ?. Stir in raisins or chocolate chips and coconut C. Grop !y the ta!lespoonful onto ungreased coo ie sheets 9. Ba e coo ies for a!out 50152 minutes until $ust !eginning to !rown around the edges. /emove from oven, and transfer to cooling rac s using a metal spatula
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Butterscotch Bro;nies
Butterscotch 6ro;nie reci3e that ;or5s$ and is tasty$ che;y > s;eet
Butterscotch !rownies have !een around since the dawn of time, !ut it8s ama&ing the num!ers of people loo ing for the recipe3 Eere8s a !utterscotch !rownie recipe that wor s, is tasty, chewy, sweet 1 !ut hey, the walnuts and coconut are healthy3
Butterscotch !rownies was one of the first recipes my ids learned to ma e. 0hey loved them, and they were -uic and easy to ma e 1 an ideal com!ination for Oids Draving 0reats, and for 2om, who was otherwise occupied. 4e made these !rownies vegan, !ut it8s easy to ma e them ovo1lacto if you8d rather. >lease note that the ingredient proportions are different in the ovo1lacto and vegan versions. (ote6 *f you want to reduce the sugar, as my friend Ieanette did, then you should also increase the flour. ;therwise your !rownies will !e ca ey instead of chewy. *f you use :9= cup of sugar, use 5 cup plus 2 0!sp of flour "?9C cup#, and reduce the !a ing powder to 2 tsp. 2a es one 9 S 9 inch pan of !rownies
Ingredients:
29: cup veggie spread 5 592 cups pac ed !rown sugar 5 59= cup un!leached white flour 5 0!sp !a ing powder 592 tsp salt 5 tsp vanilla 5 0!sp egg replacer < 59: c soymil 592 cup chopped walnuts 592 cup dried unsweetened shredded coconut
'vo-!acto Ingredients:
592 cup !utter 5 592 cups pac ed !rown sugar 5 592 cup un!l. wh. flour 2 tsp !a ing powder
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592 tsp salt 5 tsp vanilla 2 eggs 592 cup chopped walnuts 592 cup dried unsweetened shredded coconut
Directions:
5. >reheat oven to :@0 degrees 2. ;il a 9 . 9 inch !a ing pan and dust with flour :. 4hip egg replacer with soy mil , or !eat eggs =. 2i. flour, !a ing powder and salt @. 2elt veggie spread or !utter A. /emove from heat and !eat in !rown sugar and vanilla ?. Beat in egg replacer or eggs C. Stir in the nuts and coconut 9. Spread in pan and !a e for a!out 2@ minutes 50. Hse a pastry !lender to cut into small pieces !lending with the flour 55. Dool 5@ minutes in the pan on a cooling rac , cut in s-uares and serve
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'- 4
th
o( )uly Menu
+rilled ofu Burgers$ 7orn 8n he 7o6$ ortilla 7hi3s > 2otato 7hi3s$ *3inach .i3$ Auinoa *alad$ Cater#elon$ 8at#eal 7oconut 7oo5ies$ 7hocolate Bro;nies$ 4eal Le#onade
ofu Burgers
1id Friendly Veggie Burger 4eci3e$ +reat For +rilling ofu Burger
0his -uic , easy, veggie !urger recipe is a sure way to get your ids or anyone else to eat tofu. 0ofu !urgers hold together well, and are great for grilling, an ideal summer recipe. %or a perfect summer meal, add all your favorite veggie !urger fi.ings, corn on the co!, and potato salad. %or a light meal, s ip the !un, and serve tofu !urger patties with steamed veggies or a green salad. Hse leftover !urger mi. to ma e sloppy $oes, or scram!led tofu. Dold !urger patties ma e great sandwiches. *mprovise freely with the seasonings and the grains. But if you want onions, use them on the outside, not the inside 1 they ma e the mi.ture too wet. 2a es C good si&ed ": inch# tofu !urgers
Ingredients:
5 l! e.tra firm tofu 59= cup each whole wheat flour, corn flour, ' rolled oats 592 cup parsley tops or fresh !asil leaves, washed ' dried 5 tsp each papri a, coriander, cumin 592 tsp dried !asil or thyme 59= tsp gingerL >inch cayenne 592 tsp salt and1or 5 0!sp li-uid aminos or soy sauce ;ptional6 asefetida "hing# or garlic
Directions:
5. Eeat a non1stic frying pan on medium with olive oil, or your favorite coo ing oil 2. Add a pinch of asefetida "hing# or a crushed garlic clove to the oil for e.tra flavor :. Dut tofu into 5 inch chun s, and add to food processor =. *f you don8t have one, mash !y hand or with a potato masher, and finely chop the parsley or !asil first
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@. 0hrow in everything else and mi. well !y hand, or on low in the food processor $ust until it all clumps up A. %orm into eight : 1 = inch patties ?. %ry in small amount of oil, on medium heat, @1? minutes on each side, or until golden !rown
7oo5ing 7orn on the 7o6

;o Cays o Ma5e .elicious 7orn 8n he 7o69 +rilled or Boiled
,rilling corn on the co! or ma ing !oiled corn on the co! is -uic , simple and rewarding. (othing !eats !iting into those $uicy flavorful ernels3 Dorn on the co! needs only a generous da! of !utter or veggie spread ' a sprin le of salt to !e melt1in1your1mouth perfect. 0he secret to tender, sweet corn on the co! is getting the freshest corn possi!le. Buy corn on the co! unhus ed and hus it yourself. ,et it at the farmers mar et, or a par ing lot vendor, or any!ody who pic ed it fresh this morning. 0he other secret is, don8t overcoo your corn on the co!3 All you need for this recipe are 5 1 2 ears of corn per person, a !ig wide pot of !oiling water or a grill, and plenty of nap ins3
$rilling Corn 'n T%e Co*:

5. /emove loose outer leaves, leaving inner corn hus s for protection 2. Soa corn for :0 minutes in cold water :. 4hile the corn soa s prepare the grill 1 you8ll want the heat to !e at medium9low =. Grain the corn and sha e off any e.cess water @. >lace the corn on the grill, and cover with aluminum foil A. Doo for 5@120 minutes turning the corn 21: times ?. /emove charred hus and sil and rinse off any remaining ashes C. Serve with vegan !uttery spread and salt and en$oy3
Boiling Corn 'n T%e Co*:

5. /emove hus s and sil 2. Bring a large pot of water to a !oil :. >lace corn in water and !ring it !ac to a !oil
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=. Add 5 0!sp salt to the water @. 0urn the heat down to simmer and cover pot with lid A. Doo corn on low for @ 1 50 minutes until tender. 0he co! should still !e firm and crunchy, not !endy ?. Grain water and serve corn with vegan !utter spread and salt
Basic *3inach .i3 4eci3e

*3inach .i3 Cith Variations9 Ma5e @t Vegan 8r LactoVegetarian
%eel free to play with this recipe 1 it8ll wor as long as you eep the !asic idea. 0his is a very intuitive "ine.act# recipe, so -uantities are fle.i!le. ;nce you ma e it a few times, you8ll have your own recipe.
%or instance, it could morph into !asil or dill dip, using pesto or fresh her!s. Add a little nutmeg 1 always good with spinach. Add a pinch of cayenne or green curry paste to ma e it hot, or more roasted garlic to ma e it garlic y. ;r add chopped articho e hearts. 2a e it a lacto1vegetarian dip using dairy sour cream, and regular mayonnaise. ;f course this dip is perfect with potato chips, corn chips, crac ers, or raw veggies. But don8t stop there. Hse it as a sauce over noodles or grains, in pitas, tortillas or wraps. 2a es 2 Dups, A 1 50 Servings6
Ingredients:
5 50 o& pac age fro&en chopped spinach, thawed and s-uee&ed dry 592 cup veganaise 29: cup vegan sour cream 592 cup finely chopped green onions 5 1 2 cloves garlic peeled and minced Salt and pepper to taste
Directions:
5. >reheat oven to :@0 degrees 2. Dom!ine ingredients in a !owl :. >lace in a small !a ing dish =. Ba e 20 minutesL Serve warm
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*i#3le .elicious Auinoa *alad

his %egetarian Iuinoa salad reci3e #a5es a 3erfect su##er #eal
Simple +uinoa Salad is similar to 0a!ouleh, only more su!stantial. *t8s easy to ma e, and eep in the fridge until it8s time to eat. 4alnuts go well with -uinoa, !ut toasted sunflower seeds or cashews would also !e good. 0he -uinoa can !e made ahead of time and refrigerated if you li e. 0his -uinoa recipe ma es a great vegan main dish !ecause -uinoa is so nourishing 1 a good source of complete protein, vitamins and minerals.
Ingredients: *alad9
5 cup -uinoa 5 592 cups cold water 592 tsp salt 5 cup snow peas, shell peas, celery, or green !eans 5 1 2 small carrots, peeled and sliced thin 592 green or red pepper, sliced thin 5 medium ripe tomato 5 medium cucum!er, peeled and diced 59= cup chopped fresh parsley, cilantro, or !asil 592 cup chopped walnuts, toasted sunflower seeds or toasted cashews ;ptions6 Dhopped scallions, dried unsweetened cran!erries, raisins or apricots, ,ree olives, minced $alapeno pepper, fresh mint
.ressing9
2 0!sp freshly s-uee&ed lemon $uice 59= cup olive oil 592 tsp salt %resh ground pepper ;ptions6 >inch of cayenne, garlic powder or fresh minced garlic, minced fresh or dried ginger
Directions:
5. Soa the -uinoa 5@ minutes in cold water 2. /inse thoroughly, pour off most of the water and drain through a large fine mesh strainer :. >lace in 2 -t pot with the water, salt and oil =. Bring to a !oil @. 0urn the heat down to very low, cover and coo for 5@ minutes A. /emove from heat and allow to sit for five minutes with lid on ?. %luff gently with a for and set aside to cool. Setting the pan in a sin full of cold water cools -uic ly C. Steam the carrots and green veggies for @ minutes, rinse in cold water
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9. Dhop the tomatoes, her! and cucum!er 50. Blend dressing ingredients with a whis or sha e in a $ar 55. ,ently com!ine veggies, walnuts, -uinoa and dressing in a large !owl 52. Dover and chill
Vegan 8at#eal 7oconut 7oo5ies

he Best 8at#eal 7oconut 7oo5ies He :%er "te<
* invented these for my friend who desired the perfect vegan coo ie. Ee said they were the !est oatmeal coconut coo ies he ever ate3 4e all agreed. Besides !eing delicious, these coo ies are -uic and easy to ma e 1 appro.imately =@ minutes from inspiration to eating 1 not including running to the store for ingredients3 7n$oy with lemonade as a summer treat, on the =th of Iuly, or anytime3 1 Sarah Oings!ury, Savvy Vegetarian 2a es : Go&en : inch Doo ies
Ingredients:
5 :9= cups all purpose flour "use half whole wheat pastry if you prefer# 5 tsp !a ing soda 592 tsp salt 5 cup vegan spread, room temperature 5 cup light !rown sugar, pac ed 592 cup soy mil 5 0!sp lemon $uice 5 0!sp vanilla e.tract 5 592 cup rolled oats 5 cup unsweetened shredded coconut 5 592 cup raisins or semi1sweet chocolate chips "either is delicious#
Directions:
5. >reheat the oven to :?@ degrees 2. Dom!ine dry ingredients :. ;il or spread wa. paper on three !a ing sheets =. Dream the vegan spread with the sugar until light and fluffy @. Beat in the soymil , lemon $uice and vanilla A. 2i. dry ingredients with the creamed mi.ture ?. Stir in raisins or chocolate chips and coconut
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C. Hse an ice cream scoop to measure the dough onto the coo ie sheets, 5 do&en to a sheet 9. Ba e one sheet at a time for 50 152 minutes, $ust until !rown around the edges 1 don8t over!a e, or they8ll !e tough instead of tender 50. /emove from oven, and transfer to cooling rac s using a metal spatula
Vegan 7hocolate Bro;nies

,)7hocolate Bro;nies$ @deal 7hocolate .essert 4eci3e Auic5$ :asy$ *infully .elicious
+uic 7asy Vegan Dhocolate Brownie /ecipe6 0he perfect !alance !etween fudge !rownie and ca e !rownie, topped with a thic chocolate frosting. 2mmmmmhhh3 ;2,3 ;vo Lacto >eople can su!stitute 2 eggs for the egg replacer, su!stitute dairy mil "reduce to 592 cup#, and use !utter instead of vegan margarine. 2ind you that8s $ust for your convenience. 0aste wise, it ma es no difference3 And Eealth 4ise 1 forget it3 0hese chocolate !rownies are sinfully rich, loaded with fat ' sugar, calories out the wa&oo ... eat at your own ris 3 2a es one 9 S 9 inch pan of chocolate !rownies6 4ait until they8re cool !efore icing them.
.egan Brownie/0 /0Ingredients

?@C o& unsweetened vegan chocolate 5 cup vegan margarine 2 cup white sugar 2 592 0!sp egg replacer 29: cup almond mil 5 0!sp vanilla 2 592 cups flour 5 tsp !a ing soda 5 cup chopped walnuts %or the frosting6 592 cup semisweet vegan chocolate chips = 0!sp vegan margarine ,)For the frosting9 592 cup semisweet vegan chocolate chips = 0!sp vegan margarine ?@
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?ABrownie Directions: 5. >reheat oven to :@0 degrees 2. ;il a 9 . 9 inch !a ing pan and dust with flour :. 2elt chocolate and !utter in a small, heavy1!ottomed saucepan on low heat, set aside =. 4his together sugar, egg replacer, almond mil , and vanilla @. Dom!ine flour, salt, and !a ing soda A. Stir in flour, salt, and !a ing soda until $ust !lended ?. Stir in walnuts C. Stir in the nuts and coconut 9. Spread !atter evenly in pan 50. Ba e 2@ 1 :0 minutes "do not over!a e# 55. Dool and frost if desired
#rosting Directions:
5. 2elt chocolate chips in a dou!le !oiler or in the microwave 2. Allow chocolate to cool to slightly warm :. Dream vegan margarine =. >our in the chocolate and !eat until $ust com!ined @. Spread frosting over cooled !rownies and allow to set !efore cutting
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1*- +id$s Birthday Menu

4elish ray !7arrots$ 4ed > +reen 2e33ers$ 7elery$ "33le *lices&$ *our 7rea# .i3$ 2i??a$ *ugar 7oo5ies$ Le#on 7a5e$ *3ar5ling "33le 0uice
Vegan *our 7rea# .i3

Versatile Vegan .i3 4eci3e :asily 7on%erts o Lacto Vegetarian .i3
%eel free to play with this recipe. *t8ll wor as long as you eep the !asic idea. 0his is a very intuitive "ine.act# recipe, so -uantities are fle.i!le. ;nce you ma e it a few times, you8ll have your own recipe.
%or instance, it could morph into !asil or dill dip, using fresh her!s. ;r add chopped spinach, articho e hearts, and a !it of nutmeg for an articho e spinach dip. Add pesto to ma e a pesto dip, or avocado to ma e guacamole. 2a e it a vegetarian dip using dairy sour cream, and regular mayonnaise. Fou get the idea. 0his dip is delish with potato chips, corn chips, crac ers, or raw veggies. 4e were inspired to add it to our =th of Iuly 2enu. But don8t stop there. Hse it as as a sauce over hot veggies, a salad dressing for any ind of salad, as a sandwich spread, in tortillas or wraps. 2a es 2 Dups, A 1 50 Servings
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Ingredients:
5 cup vegan sour cream 5 cup veganaise 2 0 chopped scallions 592 t dried !asil 59= t dried oregano 5 tsp dried mar$oram 59= tsp papri a Salt and fresh ground !lac pepper to taste 5 tiny pinch cayenne
Directions:
5. Dom!ine all ingredients in a !owl 2. Ad$ust seasonings to taste :. Dover and chill for an hour or more !efore serving =. Store tightly covered in the fridge for up to a wee
Ho#e#ade Veggie 2i??a

Ma5ing 2i??a @s :asy$ Fun > 7H:"2 - 2lus @t astes @ncredi6le<
Eow 0o 2a e >i&&a6 2a ing your own pi&&a is so easy, fun and cheap, we really don8t now why people !uy pi&&a. 7specially for those who don8t eat dairy. Last * heard, giant pi&&a chains don8t yet offer vegan pi&&a. Fou can !uy them fro&en, !ut they8re e.pensive, and a pale imitation of /7AL pi&&a. Gon8t !e fooled !y the long lists of ingredients and directions into thin ing that pi&&a is complicated to ma e3 *t8s not3 2a ing pi&&a is $ust a simple, easy, step !y step process. ;nce you8ve done it once you8ll !e a!le to ma e pi&&a in your sleep. And it8s an ideal recipe for coo ing with ids3 By the way, you can free&e your homemade pi&&a for future pi&&a attac s, or when ordering a pi&&a is the only thing you have the energy to do. 7asier, cheaper and healthier to pull a pi&&a out of the free&er and !a e it3 %eel free to su!stitute a mi.ture of whole grain flours for half the white flour, use gf flour mi., or !uy a $ar of spaghetti or pi&&a sauce if you don8t feel li e ma ing your own.
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2a e up your own com!inations of toppings 1 use onions and mushrooms, !roccoli, ale, &ucchini, veggie sausage, tempeh or seitan. ,et creative3 2a es two 50 . 52 rectangles or two 5= inch round thin crust pi&&as6 Fou8ll need two round pi&&a pans or two coo ie sheets, a large mi.ing !owl, and a rolling pin.
Pi,,a Do g% Ingredients:
@ cups un!leached white !read flour ;/ @ cups all purpose < 2 0!sp vital wheat gluten ;/ 592 whole wheat and 592 white flour ;/ gluten free !read flour mi. 5 592 tsp salt 2 cups warm water 5 0!sp sugar 2 envelopes dry yeast
Pi,,a Do g% Directions:
5. Gissolve the sugar and yeast in the warm water, set aside until it foams 2. 2easure the flour and add salt :. Add the yeast and water, mi. together =. Add more water as needed to ma e a fle.i!le dough @. Onead for a!out 50 minutes on a lightly floured surface, until smooth and elastic A. ;il the dough lightly, and put in an oiled !owl to rise ?. Dover with a damp cloth and rise until dou!led in si&e "appro. 5 hour#, in a warm spot, li e the top of the fridge C. >unch down, nead !riefly, and divide into two !alls 9. Hsing a rolling pin, roll the !alls of dough on a floured surface into two 5= inch rounds or 50 . 52 inch rectangles a!out 59C inch thic 50. Spread oil and her!s evenly over the !read, and sprin le with salt 55. >lace on pi&&a pans 52. 4hile the dough is rising for an hour, ma e the sauce and prepare the toppings
Pi,,a Sa ce Ingredients:
5 1 A o& can tomato paste 592 cup water 5 0!sp olive oil 5 0!sp 2editerranean her! mi. 592 tsp garlic powder ;/ 5 0!sp minced fresh garlic 592 tsp onion powder or 2 0!sp minced onion 5 0!sp soy sauce or Braggs Li-uid Aminos 5 tsp apple cider vinegar 5 tsp salt 5 0!sp sugar 592 tsp fresh gr !lac pepper pinch cayenne
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Pi,,a Sa ce Directions:
5. %ry onion ' garlic in olive oil on med9low until golden 2. Add her!s and heat !riefly :. Dom!ine all with tomato paste ' water =. Add remaining ingredients and stir
Pi,,a Toppings:
>i&&a U56 592 cup water 5 0!sp olive oil 5 0!sp 2editerranean her! mi. 592 tsp garlic powder ;/ 5 0!sp minced fresh garlic 2 cups shredded dairy or non1dairy cheese >i&&a U26 5 0!sp soy sauce or Braggs Li-uid Aminos 5 tsp apple cider vinegar 5 tsp salt 5 0!sp sugar 592 tsp fresh ground !lac pepper pinch cayenne 2 cups shredded dairy or non1dairy cheese
)sse&*ling t%e Pi,,as:

5. >reheat the oven to =@0 degrees 2. Brush the rolled out pi&&a dough lightly with olive oil :. Spread pi&&a sauce thinly on the dough, leaving 5N !are on all sides =. Sprin le half the shredded cheese in a thin layer on top of the sauce @. Arrange the toppings decoratively on top of the cheese A. Sprin le the rest of the cheese ?. Ba e for 50 1 20 minutes until cheese is melted and crust is golden C. *f you don8t have room in your oven to put the pi&&as side !y side, put one on the rac !elow, and switch them half way through !a ing 9. 4hen the pi&&a is done, cool in the pan on a ca e rac for @ minutes !efore cutting
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*ugar 7oo5ies$ Vegetarian or Vegan

4ich and Festi%e *ugar 7oo5ies$ a 7lassic Holiday 7oo5ie 4eci3e
Dlassic Eoliday Doo ie /ecipe6 2a ing your favorite holiday coo ies vegan is simple and easy when you have vegan margarine and egg replacer3 *f you don8t have egg replacer use 2 0!sp. non1 dairy yogurt mi.ed with 5 592 tsp. organic cornstarch instead.
,o wild with the sprin les3 After !a ing allow the coo ies to cool and then gla&e your coo ies and decorate them with sprin les, or ice them with colored icing. /ead the ingredients of any decorations you !uy carefullyL some have !eeswa. or other non1 vegan ingredients. 2=1:A large coo ies. Ba e at :@0 degrees for 5215@ minutes.
Ingredients:
5 cup 7arth Balance or other vegan margarine 29: cup sugar 5 592 tsp egg replacer mi.ed with 2 0!sp non1dairy mil ;/6 2 0!sp non dairy mil < 5 0!sp lemon $uice < 5 0!sp corn starch ,rated &est from one lemon 592 tsp almond e.tract 2 592 cups white all1purpose flour 592 tsp salt
'vo-!acto S gar Cookie Ingredients:

5 cup !utter 29: cup sugar 5 egg Pest from one lemon 592 tsp almond e.tract 2 592 cups white all1purpose flour 592 tsp salt
$la,e Ingredients:
2 cups sifted powdered sugar 21= 0!sp almond mil or dairy mil
81
592 tsp almond or lemon e.tract or 5 tsp vanilla e.tract
Directions:
5. 2i. flour and salt in a small !owl and set aside 2. Dream together 7arth !alance or !utter, sugar, egg or egg replacer mi.ture, lemon &est, and almond e.tract in a large !owl :. Beat flour mi.ture into !utter mi.ture until thoroughly com!ined =. Givide and shape dough into two discs @. >lace dough into an airtight container and refrigerate up to : days until you are ready to roll the coo ies out A. 4hen your are ready to shape the coo ies, line your coo ie sheets with parchment paper and preheat the oven to :@0 degrees ?. 0a e one disc of dough at a time out of the refrigerator. *f the dough is crum!ly it is o ay to nead it a little !it until the dough is plia!le enough to roll C. Hsing your favorite coo ie cutters, cut the dough into fun and festive shapes 9. Darefully place the coo ies on a prepared coo ie sheet, gather the dough scraps into a !all, and roll out and cut again. /epeat with second disc 50. Ba e the coo ies for 5215@ minutes until $ust !arely golden at the edges. 55. Dool the coo ies completely on a rac . *f there are any !ro en or over!a ed coo ies, hide the evidence !y eating them immediately 52. 2i. gla&e ingredients, adding almond mil one 0!sp at a time until the gla&e is $ust thic enough to spread !ut not thin enough to !e runny 5:. Spread gla&e on coo ies and decorate as simply or ela!orately as you desire 5=. Allow gla&e to dry completely !efore storing coo ies in an airtight container
82
.elicious Vegan Le#on 7a5e

:ggless Fello; 7a5e Cith Le#on 7urd Filling > Le#on Frosting
Lemon Da e /ecipe6 *deal vegan !irthday ca e recipe or for any special occasion 1 eggless yellow ca e recipe with lemon curd filling and lemon frosting. 4e !a ed it as a sheet ca e, which we cut in half, then layered. Fou could also ma e it in round layer ca e pans.
4e made this lemon ca e as a ids !irthday ca e 1 for a si. year old who specifically re-uested it. 4e spread shredded coconut over the frosting, !ut colored sprin les would !e e-ually good and especially appealing to children. 0his lemon ca e recipe is perfect for any special occasion, !ecause every!ody loves it, whether they8re adults, children, vegans, vegetarians, or omnivores. (;076 0he lemon curd filling should !e refrigerated overnight. So it8s a good idea to ma e the ca e, frosting and lemon curd a day ahead, then assem!le the ca e the ne.t day. 20 Servings
!e&on Cake Ingredients:

29: cup vegan margarine 5 cup sugar : 592 cups white flour : 592 0!sp cornstarch 2 592 tsp !a ing powder 592 tsp !a ing soda 59= tsp salt 5 592 cup almond mil or other non1dairy mil 592 cup lemon $uice Pest from 5 lemon
!e&on Cake Directions:

5. >reheat oven to :@0 degrees 2. Butter and flour a 9 . 52V pan or 2 9V round ca e pans :. 2i. almond mil and lemon $uice and set aside to curdle =. Dream !utter and sugar
83
@. Dom!ine flour, cornstarch, !a ing powder, !a ing soda and salt A. Add dry ingredients, almond mil mi.ture, and lemon &est to !utter mi.ture ?. 2i. all ingredients together until $ust !lended C. Spread the !atter evenly in the pan"s# and !a e :@ to =@ minutes until slightly golden in color and firm in the center. 0he 9 . 52 pan will ta e longer to !a e than the 9V rounds 9. /emove from pans and cool on rac s 50. Dhill ca e and all ingredients 55. Spread lemon curd !etween the 2 layers, then ice with the lemon frosting 52. Sprin le with shredded coconut or sprin les as desired
!e&on #rosting Ingredients:

2a es enough for one 9V layer ca e 5 cup vegan margarine 5 l! powdered sugar Pest from 2 lemons 5 tsp lemon e.tract :1= 0!sp fresh lemon $uice
!e&on #rosting Directions:

5. Hsing a hand1held mi.er cream together margarine, sugar, and &est until smooth 2. Sift the icing sugar into the mi.ture through a medium strainer :. ,radually !eat in lemon $uice 5 0!sp at a time, stopping when the icing has reached the right consistency for spreading =. /efrigerate in an air tight container until needed. Allow to soften !efore using
!e&on C rd Ingredients: (2a es 5 cup#

592 cup fresh s-uee&ed lemon $uice 59= cup water :9= cup white sugar 2 0!sp cornstarch Pest of 5 lemon A 0!sp unflavored almond mil 5 0!sp vegan margarine
!e&on C rd Directions:
5. 4his together lemon $uice, water, sugar, cornstarch, and lemon &est in a saucepan 2. >lace on the stove on medium heat and continue to whis until the mi.ture comes to a !oil :. Allow mi.ture to !oil for 5 minute without stirring =. /emove saucepan from heat and stir in almond mil and margarine A. Dool to room temperature and then refrigerate in an airtight container for C hours or overnight !efore using
84
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85

10 Menus For Your Celebrations

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10 Menus For Your Celebrations

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Vegetarian Menus for 10 holidays

2009 Savvy Vegetarian www.SavvyVegetarian.com All rights reserved

Ten Best Vegetarian Holiday Menus

3- raditional Vegetarian !"#erican$ o%o-lacto&1'

4- raditional "#erican Vegan2(

'- +a#e .ay Menu...(3

/- 4th of 0uly Menu....,0

10- 1id-s Birthday Menu...,,

1- Brunch For a Bunch

Le#on 2o33yseed Muffins

4oasted 4ose#ary +arlic 2otatoes

A 1 C Servings /oasted /osemary ,arlic >otatoes

:asy Vegan Butter#il5 2anca5e 4eci3e

Basic ofu *cra#6le

:asy Healthy *3inach *alad

Lo; Fat 7rea#y 7auliflo;er *alad .ressing

Barley Bean Vegeta6le *ou3 4eci3e

How To Cook Pearl Barley:

Slow Cooker or Crockpot Directions:

Lo; Fat oasted French Bread 4eci3e

asty Lo; Fat *3icy Bean .i3

2oached 2ears ;ith 7ran6erries

But Loaf Cra33ed @n 2astry

Pastry Ingredients (3 loaves):

N t !oa" #illing Ingredients:

*i#3le$ :asy 7ashe; +ra%y

To Toast and $rind Cas%ews:

Vegan or Vegetarian Mashed 2otatoes

8li%iaGs .elicious Ba5ed 7ran6erry 8range *auce

Vegan .ee3 .ish "33le 2ie

Vegan 7ashe; 7rea#

4- Traditional American Vegan

Meatless *he3herdGs 2ie

:asy asty Lo; Fat 7hic53ea +ra%y 4eci3e

raditional Vegan *tuffing

8li%iaGs .elicious Ba5ed 7ran6erry 8range *auce

.i%inely .elicious Vegan 2u#35in 2ie

@. /emove from oven and cool completely !efore serving

Cooking P &pkin 'r S( as%:

Vegan 7ashe; 7rea#

he Fastest$ :asiest and Most .elicious Lasagna 4eci3e :%er<

Chite Bean @talian *tyle *ou3

Bean Cooking Directions:

+reen 2o;er *alad

!e&on and 'il Dressing Ingredients:

Salad Dressing Directions:

8li%ia *intonGs *i#3ly .elicious 2ear art

Auinoa Vegeta6le 2ilaf

Versatile Vegan 7orn Bread

+arinating and Baking t%e To" :

*i#3le$ :asy 7ashe; +ra%y

To Toast and $rind Cas%ews:

8li%iaGs .elicious Ba5ed 7ran6erry 8range *auce

+reen Beans ;ith *li%ered "l#onds

+reen 2o;er *alad

!e&on and 'il Dressing Ingredients:

Salad Dressing Directions:

"33le 7ru#6le arts

Vegan 7ashe; 7rea#

7rea# of "s3aragus and *3inach *ou3

Lo; Fat oasted French Bread 4eci3e

*lightly +arlic5y 7hic53ea Hu##us .i3

:asy Healthy 3inach alad

Chite Bean @talian tyle ou3

8li%ia intonGs i#3ly .elicious 2ear art

7rea# of "s3aragus and 3inach ou3

i#3le .elicious Auinoa alad

antiagoGs alsa Fresca - 4eal Li%e *alsa

i#3le .elicious Auinoa alad