Marmalade Seitan Stir-fry

2 cups chopped Seitan (pre-packaged or make your own)
1/4 cup Marmalade Jam or Preserves
3 TB Soy Sauce
1 TB water
1 ½ tsp fresh grated Ginger
6 heaping cups (or 1 big bag) fresh Spinach
½ cup toasted Macadamia Nuts (toast on skillet for 2 minutes to golden)

In deep pot, mix seitan, marmalade, soy sauce, water, ginger. Stir fry for about 9 minutes on medium heat. Add fresh spinach, lower heat, cover pot and let spinach steam for 2 minutes until wilted. Toss in toasted macadamia nuts. Serve with brown rice. (Serves 3)

Vegan Swedish Meatballs (served with apricot-mustard brussels sprouts and yams)

Vegan Meatlessballs:

1 cup brown rice

1 cup lentils

1/2 white onion - chopped

1 garlic clove - minced

2/3 cup fresh mushrooms - roughly chopped

1 tsp salt

1 TB Worcester sauce

1 TB ketchup

1 tsp dry parsley flakes

2/3 cup bread crumbs

Canola Oil

Boil lentils and brown rice (separately). Make sure they're cooled before adding to food processor.

Wet ingredients: Saute onions 2-3 minutes, then add mushrooms & garlic and saute another 3 minutes or until tender. Turn off heat. Add salt, Worcester sauce, ketchup, parsley. Stir and set aside.

Slowly add half the lentils, rice, bread crumbs and wet ingredients (onion mixture) to food processor. Pulse for 30 seconds. Then add remaining ingredients and pulse for another 30 seconds. Pulse just enough to combine and keep somewhat chunky. Do not overmix, otherwise you end up with watery mush. Roll into small balls and place on cookie sheet (makes about 26 "meat"balls). Bake at 355 degrees for 12 minutes. Let them cool for roughly 15 minutes so they have time to firm. Use a deep pot, coat bottom with canola oil (about 4 TB) and fry until all sides are crispy.

Sauce:

1 cup mushroom soup

2/3 cup ricemilk

3 TB white wine (optional)

4 TB Tofutti sour cream

cornstarch (roughly 4 TB cornstarch and 2/3 cup water)

salt/black pepper to taste (optional)

Mix and simmer all ingredients (except cornstarch). In separate bowl, mix cornstarch and water. Once bubbles break, add cornstarch and stir. When bubbles reach top, stir one minute and turn off heat. Sauce will thicken. Add more cornstarch if necessary. Throw in meatballs "gently"... Better yet, place meatballs in serving dish and drizzle sauce.

** The mock meatballs are good on their own, but be careful as they tend to break apart. Might hold better if frying time is increased. Perhaps served on toothpicks as hors d'oeuvre with cranberry dipping sauce or sweet&sour sauce. Also good with spaghetti.

Serve with side dish....

• Mashed Yams/Sweet Potato - boil and mash with salt/black pepper, as you would regular mash potatoes.
• Apricot-Mustard sauce - mix equal amounts of Apricot Jam, Tofutti Sour Cream, Dijon Mustard. Drizzle over Brussels sprouts. Sprinkle crushed/chopped pecans or walnuts.

Mock Salisbury Steak Cutlets

Mock Salisbury Steak Cutlets drizzled w/mushroom sauce, serve w/mash potatoes and peas. The theme here is "JUST ADD WATER"

Peas = boil in water

Mash Potatoes = boil in water, then mash w/salt, black pepper, soy milk & soy butter.

Mock Salisbury Steak Cutlets = I used Vegetarian Nature's Burger (created by Fantastic World Foods). Can be found in organic section of most markets. It's supposed to be used to make veggie burgers, but I shaped them into cutlets. It's a dry powder mix. Follow directions on box: Just add boiled water, shape and fry in 1 TB oil.

Mushroom Sauce = Mushroom Sauce (by Simply Organic). Again, just add water. Simmer and serve.

Gnocchi with Mushrooms & Parsley

*Gnocchi = dumplings stuffed with potatoes.

16oz bag frozen Gnocchi
8oz pack fresh Crimini Mushrooms....sliced
3 Garlic Cloves....minced
1 1/4 cup fresh Parsley....chopped
1 TB soy butter
2 TB Nutritional Yeast (adds a cheesy flavor)
1 1/2 cups water
Salt/Pepper to season

Add gnocchi to boiling pot of 'salted' water. Boil for 1-2 minutes. Drain water and place gnocchi in bowl of ice water to stop the cooking. Refill pot with 1 1/2 cups water and bring to boil. Season water with salt & black pepper. Add mushrooms and garlic. Boil for 10 minutes or until liquid is reduced to half. Add butter and parsley. Sauce will begin to thicken. Add gnocchi back to the pot. Sprinkle nutritional yeast. Stir and serve.

Spinach & Tofu "Ricotta Cheese" Lasagna

One box o’ Lasagna Noodles

Filling:
15oz pack Firm Tofu
1 cup frozen chopped Spinach
½ cup Nutritional Yeast
½ tsp crushed Rosemary
¼ tsp Salt

Sauce:
½ Yellow Onion
4 large Garlic Cloves
2 TB Canola Oil
1 ½ TB Basil (I had fresh basil on hand)
1 TB Italian Seasoning (or equal parts Oregano & Thyme)
¼ tsp Cayenne Pepper
½ tsp Sugar
Pinch of Salt
6.5 oz can sliced Mushrooms
2 cans (29oz each) Tomato Sauce

Sauce -- Chop onions and garlic, then sauté in canola oil until tender. In mixing bowl, mix tomato sauce, basil, oregano, thyme, cayenne pepper, sugar, salt, mushrooms, onion & garlic. Set aside.
Filling -- In a separate mixing bowl, use a potato masher to mash tofu (supposed to resemble Ricotta Cheese). Mix in nutritional yeast, rosemary, spinach and salt.

Arrange -- Use a 9x13 inch glass baking dish. Pour half the tomato sauce mix into bottom of dish. Arrange 3 lasagna noodles side-by-side. Use half lasagna noodle to fill in empty portion. Spoon tofu filling and spread evenly. Arrange another layer of noodles. Spoon another spread of tofu filling. Arrange layer of noodles. Pour remaining tomato sauce on top. Tightly cover dish with foil. Bake for 30 minutes, then remove foil and bake for another 30 minutes. (Optional: sprinkle top with bread crumbs or nutritional yeast)

Tofu Curry

Ingredients:
2 TB canola oil
Extra Firm Tofu (15 oz pack)
1 clove garlic - chopped
2 medium tomatoes - chopped
1 scallion stalk (about 1/4 cup)
3 Cups fresh spinach
1/2 Cup light coconut milk (or equal parts water and regular coconut milk)
1/2 tsp turmeric
1/4 tsp cumin
1/4 tsp coriander
Salt to taste (be generous, lots of salt)
Large Skillet
Mesh Splatter Screen (see photo)




Directions: Set tofu on paper towels to absorb excess water. Heat skillet, add oil. Cut tofu into 1 inch triangles and fry each side for 7 minutes or until tofu begins to brown. (Use the Splatter Screen here. Do not use standard skillet cover, which tends to form condensation, and water from the tofu will cause the oil to splatter.) Remove tofu to plate and blot excess oil with paper towel. Add chopped garlic and spices (turmeric/cumin/coriander) to remaining oil in skillet and sauté 2 minutes. Add coconut milk and tomatoes. Let tomatoes stew and soften. Flavor with salt. Throw in scallions and spinach. Mix in tofu and stir. Serve with rice.

Easy Stroganoff

Ingredients:

2 TB Dry Onion Soup Mix

2 TB Dry Mushroom Sauce

2 Cups Water

1 Cup Sliced Mushrooms

1 cup veggie “beef” crumbles (I like Boca brand) -or- seitan

1 Cup Peas

2 TB Tofutti Sour Cream (heaping tablespoon)

½ Cup White Wine

1 TB Arrowroot (to thicken)

Black Pepper to taste

Farfalle or Bow Tie Noodles

Directions: Boil noodles. In a separate pot, mix dry onion soup, dry mushroom sauce, water in pot. Add veggie beef crumbles, mushrooms and simmer 7 minutes. Stir in peas, sour cream, white wine and bring to boil. In a separate bowl, stir arrowroot and ½ cup water, then add to stroganoff and stir for one minute. Turn off heat to let sauce thicken. Dash of black pepper to taste.

Meatless Loaf

This lentil loaf was made with a little help from a "Make a Magical Loaf" program created by the Vegan Lunchbox lady. Click link bellow to design your own meatless loaf. I used cooked lentils for protein, oatmeal as a binder, frozen peas & carrots, onions, garlic, Worcestershire sauce, ground walnuts, cumin, salt. It was very good. I baked until the outer layer was crispy, and the loaf held firmly. Drizzled the top with ketchup.

http://www.veganlunchbox.com/loaf_studio.html

http://veganlunchbox.blogspot.com/

Yellow Curry Chickpeas

Ingredients:
1/2 tsp Turmeric

1/2 tsp ground Cumin

2 large Garlic cloves

1/2 Onion

1 cup Light Coconut Milk

1/2 cup Water

15 oz can Chickpeas

2 medium Potatoes (...or 2 1/2 cups cauliflower)

2 cups peas

1/4 cup chopped Spinach

Salt to taste

Directions: Chop onion, garlic & potatoes, then saute in vegetable/canola oil until tender. Add turmeric, cumin, salt, chickpeas, spinach, peas. Stir 1 minute. Add coconut milk and water. Stir and let simmer for 15 minutes. Serve with rice. Increase the ingredients if you prefer extra “sauce” to pour over rice.