How It All Vegan!: Irresistible Recipes for an Animal-Free Diet (21 page)

4 Roma tomatoes, chopped

salt (to taste)

pepper (to taste)

Preheat oven to 450°F. In a large bowl, combine the carrots, zucchini, mushrooms, peppers, onions, and garlic. Drizzle with a touch of oil and mix well. Lay them out on a cookie sheet or lasagna pan and roast them in the oven for 15-20 minutes, stirring occasionally, until vegetables are browned. When done, place ½ a cup of the roasted vegetables into a blender or food processor and blend with the water, tomato paste, vinegar, maple syrup, oil, basil, and tomatoes. Transfer this sauce and the remaining roasted vegetables to a medium saucepan and cook on medium-high heat for 10 minutes. Add salt and pepper to taste. Simmer on low heat.

Pie Crust:

1 cup coarse cornmeal

3½ cups water

1 tbsp oil

salt (to taste)

pepper (to taste)

In a medium bowl, whisk together the cornmeal with 1 cup of cold water, then set aside. In a medium pot, bring the remaining 2½ cups of water to a boil. Once boiling, add the cornmeal mixture to the water and turn the heat down to medium-low. Add the oil, salt, and pepper. Continuously stir the mixture for about 10-15 minutes, until the mixture sticks together and becomes very stiff. Pour into a lightly oiled pie shell or a casserole dish. Let set for 5-10 minutes. Pour veggie topping into pie crust. Cut into slices. Makes 4-6 servings.

BURNIN’ BUTT BURRITOS

A masterpiece – a tasty and nutritious wrap. Beans and rice make a complementary protein when combined. For variety, add your favourite vegetables to the saucepan.

½ small onion, chopped

2 cloves garlic, minced

½ cup broccoli, chopped

4 mushrooms, chopped

½ medium red pepper, chopped

1-3 jalapeno peppers, seeded and minced

2 tbsp olive oil

4 large tortilla shells

2 cups
re-fried beans

soy cheese (optional)

salsa

2 cups cooked rice

Preheat oven to 350°F. In a medium saucepan, sauté the onions, garlic, broccoli, mushrooms, peppers,and jalapenos in the oil on medium-high heat until onions become translucent. Set aside. Lay tortilla shells down and spread a thin layer of re-fried beans, cheese, salsa, rice, and the veggie mixture on each. Roll up and lay on cookie sheet. Bake burritos for 15-20 minutes. Serve topped with
salsa
or
guacamole
. Makes 4 burritos.

ARTICHOKE ROTINI PASTA

This unique pasta dish combines capers, artichoke hearts, and sun-dried tomatoes, giving it a tangy, sparkly flavour.

cooked rotini pasta (enough for 4 people)

1 small onion, chopped

1 16-oz jar marinated artichoke hearts, chopped

(don’t drain; use the oil to cook with)

4-6 cloves garlic, minced

1 tbsp lemon juice

4-6 sun-dried tomatoes, chopped

3 tbsp capers, drained

1 tsp thyme

2 tsp dried basil

salt (to taste)

pepper (to taste)

Faux Parmesan cheese
(garnish)

While pasta is cooking, in a medium saucepan sauté the onions in 2 tablespoons of the artichoke oil on medium-high heat until the onions are translucent. Add the artichokes, garlic, and lemon juice. Cook for another 5 minutes, until the sauce has reduced. Scoop out ¼ cup of pasta water and add to the saucepan, along with the sun-dried tomatoes, capers, thyme, basil, salt, and pepper. Cook about 2 minutes, until tomatoes are warmed through. Drain pasta and toss with sauce. Garnish with Parmesan. Makes 4 servings.

FRAGRANT GARLIC PARSLEY PASTA

Simplicity at its finest. A zesty and lively dish that, when teamed with garlic bread (
SPREADS
, is sure to knock your dinner partners’ socks off.

cooked pasta (enough for 2 people)

8-12 cloves garlic, minced

1 tsp red pepper flakes

1 tsp salt

1 tbsp olive oil

2 tbsp flax oil

1 cup fresh parsley, chopped

Faux Parmesan cheese
(optional)

While pasta is cooking, in a small saucepan, sauté the garlic, pepper flakes, and salt in oil on medium-low heat until garlic is tender. Set aside. Drain pasta and toss with flax oil, parsley, and the garlic mixture. Garnish with Parmesan if desired and serve. Makes 2 servings.

CREAMY CURRIED VEGGIES

Rich and full of flavour, this dish is at its best when served over rice.

1 large onion, sliced

2-6 cloves garlic, minced

1-3 large carrots, diced

2 tbsp olive oil

1 medium potato, cubed

1½ cup cauliflower florets, sliced

6-8 mushrooms, sliced

1 tbsp curry powder

½ tsp cumin

½ tsp turmeric

pinch of cayenne pepper

1 cup coconut milk
or
soy milk

1 cup peas

3 tbsp Braggs
or
soy sauce

In a large saucepan, sauté the onions, garlic, and carrots in oil on medium-high heat until the onions become translucent. Add the vegetables, curry, cumin, turmeric, and cayenne, stirring often so they don’t stick to the pan, cooking for 2-4 minutes. Add the milk, cover, and reduce the heat to medium-low. Simmer for 10-20 minutes, stirring occasionally, until potatoes can be pierced easily with a fork. Stir in the peas and Braggs, and cook uncovered on medium-high heat stirring constantly until the liquid has thickened. Serve over rice ornoodles. Note: you can use whatever vegetables you have kicking around (e.g., spinach, kale, green onions). Makes 2-4 servings.

CLASSIC SPINACH LASAGNA

Momma mia! A mouthwatering take on an Italian favourite. You can use matzo or tortilla chips in place of noodles if you want to be cheeky!

1 lb medium tofu

¼ cup soy milk

1 tsp dried oregano

3 tsp dried basil

1 tsp salt

2 tbsp lemon juice

4 cloves garlic, minced

1 small onion, chopped

2 cups spinach, chopped

4-6 cups
tomato sauce

cooked lasagna noodles

2 cups soy cheese for topping (optional)

Preheat oven to 350°F. In a blender or food processor, blend the tofu, milk, oregano, basil, salt, lemon juice, garlic, and onions together until it achieves the consistency of cottage cheese. If the mixture is too thick, add a little water. Stir in the chopped spinach and set aside.

Cover the bottom of lasagna pan with a thin layer of tomato sauce, then a layer of noodles. Sprinkle half of the tofu mixture and ½ cup of the optional cheese. Cover this with noodles and a layer of sauce. Add the remaining filling, ½ cup of cheese, and a layer of sauce. Add one more layer of noodles, and cover with sauce. Top with remaining cheese. Bake for 30-45 minutes. Remove from oven and let sit 10 minutes before serving. Makes 4-6 servings.

MUM’S BEAN & CHEESE CASSEROLE

This was my favourite recipe that my mum used to make for my brother and me. Some kids have Kraft Dinner, I had Bean & Cheese Casserole!

5-6 small potatoes, sliced

1 tbsp prepared mustard

2 cups cooked
or
canned
baked beans

1-2 tsp pepper

1-2 cups soy cheese

Preheat oven to 400°F. In a large pot of water, boil the sliced potatoes until they can be pierced easily with a fork. Meanwhile, in a small bowl, stir together the mustard, beans, and pepper, and set aside. Drain the potatoes and place half of them onto a lightly oiled casserole dish. Add half of the bean mixture on top, then half of cheese. Repeat. Cover and bake for 35-40 minutes. Makes 2-4 servings.

PARMESAN CRUSTED VEGGIE SANDWICHES

Hot and crispy on the outside, cool and fresh on the inside. This secret sandwich recipe will ensure that you never need to visit the corner deli again.

¼ cup margarine

¼ cup soy Parmesan cheese

salt (to taste)

pepper (to taste)

8 thick slices firm bread

1¾ tbsp
soy mayonnaise

1½ tbsp Dijon mustard

2 avocados, sliced

1 medium tomato, sliced thinly into 12 slices

1 small red onion, sliced

1½ cups alfalfa sprouts

In a food processor or small bowl, blend together the margarine, Parmesan, salt, and pepper. Spread a portion of the margarine mixture on one side of each slice of bread. Grill bread slices in batches on a non-stick frying pan on medium-high heat for about 3 minutes, until crisp and deep brown. When done, set toast aside to cool.

In a small bowl, blend the mayonnaise and mustard together. On a piece of toast, spread a layer of the mayo mixture, avocado, tomatoes, onions, and sprouts. Place another toast slice on top. Makes 4 sandwiches.

KIERAN’S FAVOURITE RICE

Our friends Jen and Chris have the most beautiful little girl named Kieran. This is her favourite rice dish. Once you try it, it will be your favourite, too. Note that this recipe makes a huge amount; if you don’t have a stock pot, cut the recipe amounts in half.

1 large onion, chopped

2-8 cloves garlic, chopped

½ tsp salt

2 tbsp olive oil

2 ¼ cups tomato juice

1 lb firm tofu, cubed

1 medium green pepper, chopped

1 stalk broccoli, chopped