Chocolate Orange Cake

 Chocolate-Orange Cake

 Ingredients

1 1/2 cups unbleached flour
1 1/2 cups whole wheat flour (I used white whole wheat)
1 1/2 cups sugar
2 teaspoons baking soda
1 teaspoon salt
1/2 cup cocoa
1 teaspoon cinnamon
3/4 cup soy yogurt
1 teaspoon vanilla
2 tablespoons balsamic vinegar
1 1/2 cups water
1/2 cup fresh orange juice
2 tablespoons grated orange peel

Vegetarian Chocolate Chip Cookies

 Regina's Famous Chocolate Chip Cookies by Regina 

 Ingredients:

2 cups unbleached flour

½ t. non aluminum baking soda

½ t. sea salt

1 cup firmly packed light brown sugar

¼ cup maple syrup

½ cup canola oil

2 T. ground flaxseed

3 T. water

½ cup coconut

½ cup walnuts

2 cups vegan semi sweet chocolate chips

 

Green Curry Tofu Cakes

by Susan Voisin

Arame lends a light seafood flavor to the cakes. If you can’t find it, other types of seaweed can be used, but be careful because some, such as wakame, can have a much stronger fishy flavor.

Ingredients

• 1/2 cup hot vegetable broth
• 1 tablespoon arame, crushed between fingers slightly
• 1 teaspoon chia seed or ground flaxseeds
• 14 ounces extra-firm tofu, drained well
• 1 tablespoon nutritional yeast
• 2 tablespoons lite soy sauce or gluten-free tamari
• 2-3 tablespoons green curry paste (use even less if you’re using store-bought paste or don’t like things too spicy)
• 1/2 cup quinoa flakes or quick oats (see notes below)
• 1/4 cup finely diced red bell pepper
• 1/4 cup minced parsley or cilantro
• 1 cup breading, optional (see below)

Banana-Cashew Balls

Banana-Cashew Balls
by Susan Voisin

 

 Ingredients

• 1 overripe banana
• 1/4 cup raw cashews (about 1.5 ounce)
• 1 tablespoon flax seeds, ground
• *3 tablespoons oatmeal (regular or quick oats)
• 2 medjool dates, pitted
• 1/4 vanilla bean, split and scraped

Ridiculously Easy Lentil and Vegetable Stew

Ridiculously Easy Lentil and Vegetable Stew
by Susan Voisin

Ingredients

• 1 large onion, chopped
• 4 cloves garlic cloves, minced
• 2 12-ounce packages frozen vegetables* (or 2 pounds fresh vegetables cut in bit-sized pieces)
• 1 15-ounce can diced tomatoes, preferably fire-roasted
• 1 15-ounce can cooked lentils (or 1 1/2 cups cooked lentils and cooking liquid)
• 4 cups vegetable broth or “no-chicken” broth
• 1 1/4 teaspoon Mexican oregano (or regular oregano)
• 1/2 teaspoon hot smoked paprika
• 1/2 teaspoon ground cumin
• 1/3 cup quinoa, rinsed very well
• 2/3 cup pumpkin (canned or cooked and water pressed out)
• salt and freshly ground black pepper to taste

Simple Scrambled Tofu and Kale with Sweet Potato Fries

Simple Scrambled Tofu and Kale

by Susan Voisin

Be sure to use a pan that has a cover so that the kale will steam properly.

Ingredients

• 1 red bell pepper, diced
• 8 ounces mushrooms, sliced
• 2 cloves garlic, minced
• 14 ounces tofu, firm or extra-firm, crumbled
• 1 1/2 teaspoons smoked paprika (mild or spicy)
• 1 teaspoon ground cumin
• 1 teaspoon salt (or to taste)
• 1/4 teaspoon turmeric
• 1 bunch kale, stems removed and discarded and leaves thinly sliced (about 12 ounces)
• 1/4 cup nutritional yeast
• additional salt & pepper, to taste

Wild Mushroom Stroganoff

Photo by Leslie

 

Ingredients:

• 2 tablespoons butter , and
• 2 tablespoons butter
• 1 large shallot , minced
• 3 cups portabella mushrooms or 3 cups cremini mushrooms , cubed
• 1 1/2 cups vegetable broth
• 1/4 cup white wine
• 1 teaspoon fresh thyme , chopped
• 3 tablespoons flour
• 1/4 cup heavy cream
• 1/4 cup parmesan cheese , grated
• 1/4 cup fresh parsley , chopped
• salt and pepper