Ingredients (use vegan versions):

7 slices whole wheat bread, broken into large pieces
olive oil, as needed
3/4 cup celery, minced
3/4 cup white onion, chopped
1/2 cup carrot, minced
1 small green pepper, minced
1/4 cup parsley, chopped
16 ounces firm, regular tofu, pressed (I like vacuum sealed White Wave)
2 tablespoons Old Bay seasoning
1 teaspoon salt
3/4 cup vegan mayonnaise

Directions:

1. Preheat oven to 350 degrees F.  Grease a baking sheet. In a food processor or blender, whirl vegan bread pieces into fine crumbs.  Place on a baking sheet and toast in the oven for 8 to 10 minutes, or until dired and toasty.  Remove from oven and set aside.

2. Brush a skillet with oil and cook celery, onion, carrot, pepper and parsley until softened, about 5 minutes.  Remove from heat and set aside.

3. Pulse tofu in food processor to a cottage cheese consistency, being careful not to puree it.  In a large bowl, combine the tofu, sauteed vegetable mixture, 1/2 cup of the breadcrumbs, mayonnaise and seasoning.  Mix well.

4. Using about 1/3 cup for each cake, form mixture into 10 patties about 3″ across and 1/2″ thick.  Coat each patty with remaining bread crumbs to cover.

5. Place patties on prepared sheet, and spray tops lightly with cooking spray.  Bake 15 minutes.  Carefully turn cakes over and return to the oven to bake until second side is toasty and browned, about 10 minutes.

Serves: 5, Preparation time: 1/2 hour

Ingredients (use vegan versions):

1 (12 ounce) box firm tofu, in 1″ cubes (frozen and thawed, if desired)
1 egg equivalent (e.g., EnerG Egg Replacer), prepared
3 tablespoons + 2 tablespoons water, divided
3/4 cup + 1 tablespoon cornstarch, divided
vegetable oil for frying + 3 tablespoons vegetable oil, divided
3 green onions, chopped
1 tablespoon minced ginger
1 tablespoon minced garlic
2/3 cup vegetable stock
1/4 cup granulated sugar
2 tablespoons soy sauce
1 tablespoon white vinegar
1 tablespoon sherry, optional
red pepper, to taste
steamed broccoli, to serve

Directions:

1. Mix the egg replacer as specified on the box and add an additional 3 tablespoons water.  Dip tofu in egg replacer mixture and coat completely.  Sprinkle 3/4 cup cornstarch over tofu and coat completely.  Watch out that the cornstarch doesn’t clump up at the bottom of the bowl.

2. Heat oil in pan and fry tofu pieces until golden. Drain oil. Heat 3 tablespoons vegetable oil in pan on medium heat.  Add green onions, ginger, and garlic; cook for about 2 minutes.  Be careful not to burn garlic.

3. Add vegetable stock, sugar, soy sauce, vinegar, sherry, and red pepper.

4. Mix 2 tablespoons water with 1 tablespoon cornstarch and pour into mixture stirring well.  Add fried tofu and coat evenly.

Serve immediately with steamed broccoli over your choice of rice.

Serves: 4, Preparation time: 30 Minutes

Directions:

Cook the yams and red potatoes together until soft, drain and soak in cool water. Meanwhile, thaw the corn and peas. Chop the green onion, red onion and celery. When the potatoes are cooled, combine all the ingredients in large bowl until mixed well. Refrigerate and serve. Great the next day too!

Serves: 6

Preparation time: 25 mins

This recipe is from VegWeb.

Directions:

1. Preheat oven to 350 degrees F. Spray a 13×9x2″ baking pan with nonstick spray. In a large mixing bowl, beat together sugar and oil for 1 minute.  Add prepared egg replacer, applesauce, vanilla and beat for another minute.

2. Combine the flour, cocoa, baking soda and salt.  Add sugar mixture alternately with milk beating until blended.  Stir in zucchini.  Add mixture to prepared pan.

3. Bake 20 minutes, remove and sprinkle walnuts, chocolate chips and brown sugar evenly over the top of the cake.  Place back in the oven and bake for another 10-15 minutes, or until a toothpick inserted hear the center comes out clean. Let cool for 20 minutes.

Makes: 18 Servings, Preparation time: 30 minutes, Cooking time: 30-35 minutes

This recipe is from VegWeb.com

Directions:

1. Preheat oven to 350 degrees F, and grease a cookie sheet. Coat all sides of each potato with olive oil. Place potatoes face down on prepared cookie sheet and bake for about 45 minutes, or until soft (but not too mushy).

2. While the potatoes are roasting, mix the rest of the ingredients (except paprika) together. When the potatoes are done, allow to cool a bit, and then use a sharp knife to cut into the flat side of each potato and then hollow it out with a spoon. You want to be left with a little cup-shaped potato.

3. Add the scooped-out potato to your mayo/mustard mix and blend well. You can then fill the hollowed out potato shells with the mixture.  Dust each potato with paprika.

You can refrigerate them for later, or eat them right away like we did! Bring to a potluck and watch your friends grin with delight!

Makes: 12 Potato Angels, Preparation time: 10 minutes, Cooking time: 45 minutes
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Directions:

1) Puree the banana, soymilk with vinegar, oil and sugar with a hand blender.

2) In a large bowl, stir the dry ingredients together (bran, flour, baking powder and soda, egg replacer powder, and salt). Pour the wet into the dry and mix just until combined. Fold in raisins and walnuts.

3) Divide into 12 muffin tins sprayed with cooking spray or lined with paper liners (note – they’ll stick to the paper until a few hours after they’ve cooled)

4) Bake at 375 degrees Fahrenheit for 15 to 20 minutes (I do mine for 18 minutes).

5) Remove and place on a wire rack to cool.

1 cup uncooked green lentils

4 cups water

1 Tablespoon olive oil

1 medium onion, diced

1 green (I like red or orange) pepper

2 cloves garlic, minced

3 Tablespoons Chili powder

2 teaspoons oregano

1 teaspoon salt

8 ounce can tomato sauce

¼ cup tomato paste

3 Tablespoons maple syrup

1 Tablespoon yellow mustard

4 to 6 kaiser rolls

1. Put lentils in small sauce pan and put in 4 cups of water, cover and bring to a boil.

2. Once lentils are boiling, lower heat and simmer about 20 minutes, until lentils are soft; drain and set aside.

3. About 10 minutes before lentils are done boiling, preheat a medium pot over medium heat; saute onion and pepper in oil for about 7 minutes, until softened.

4. Add garlic and saute a minute more

5. Add cooked lentils, chili powder, oregano, and salt and mix.

6. Add tomato sauce and tomato paste. Cook about 10 minutes.

7. Add maple syrup and mustard and heat through, turn heat off and let sit for about 10 minutes for the flavors to meld. Place on kaiser rolls and enjoy!

breadcrumbs (I use Panko)

1/3 cup non-hydrogenated margarine (melted)

1 cup peeled and chopped yellow or red potatoes

¼ peeled and chopped carrots

1/3 cup peeled and chopped onion

1 cup water

¼ raw cashews

1 teaspoon salt

¼ teaspoon garlic, minced

¼ teaspoon Dijon mustard

1 teaspoon lemon juice

¼ teaspoon black pepper

1/8 teaspoon Cajun seasoning

1. In a large pot bring water to a boil and cook macaroni. Drain pasta and rinse with cold water, set aside.

2. Preheat oven to 350 degrees. In a saucepan bring potatoes, onion, carrot and water to a boil. Cover the pan and simmer for 15 minutes, or until vegetables are very soft.

3. In a blender process the cashews, salt, garlic, margarine, mustard, lemon juice, black pepper, and Cajun seasoning with the softened vegetables (including cooking water) until smooth and creamy.

4. In a large bowl, toss the cooked pasta with the blended “cheese” sauce until completely coated. Spread in a casserole dish and sprinkle with breadcrumbs. Bake for approximately 30 minutes. Enjoy!

1 8 oz. Container Follow Your Heart or Tofutti Cream Cheese

16 oz. bag frozen chopped spinach

2-3 cloves garlic, crushed

1 cup Daiya mozzarella cheese, shredded

4 sheets phyllo dough

Put tofu, cream cheese and garlic in the blender and blend until smooth. Transfer to bowl and stir in spinach.

Preheat oven to350 degrees. Oil the bottom of a 13×9x2 pan. Spread sheets of phyllo dough to cover. Spread a layer of tofu mixture over phyllo sheets. Cover with part of the mozzarella cheese. Cover with another layer of phyllo dough. Spread more tofu mixture over phyllo. Cover with mozzarella cheese. Continue until tofu mixture is finished. Cover with phyllo and put remaining mozzarella cheese on top. Bake at 350 degrees for 25-30 minutes, or until cheese is melted and phyllo is crispy. Cut in squares and serve warm.

*This recipe was submitted by Lisa Maffucci

1 cup vegan sugar

2 cups all purpose flour

1/2 cup whole wheat flour

2 eggs equivalent of Ener-G egg replacer

2 teaspoons vanilla extract

jam of your choice

Beat the margarine, sugar, Ener-G egg replacer, and vanilla until smooth and creamy.  Stir in the flour slowly.  Roll the dough into balls (you can also roll them into chopped almonds or pecans as well) and place on a cookie sheet lined with parchment paper.  Make a thumbprint in each ball and fill with the jam of your choice, such as raspberry or strawberry. Bake at 300 degrees for 15-20 minutes.  Cool and enjoy!