Roasted Baby Potatoes with Tofutti Ricotta and Vegan Sausage

Roasted Baby Potatoes with Tofutti Ricotta and Vegan Sausage
adapted from a recipe by Chef Fabio Viviani

Serves 8

Ingredients:
20 baby red potatoes
1/3 cup extra virgin olive oil, divided
8 ounces ground vegan sausage
1/3 cup chopped fresh rosemary
1/3 cup chopped fresh sage
1/4 cup chopped fresh parsley, plus more for garnish
Salt and fresh ground black pepper
8 ounces Tofutti (vegan) ricotta cheese
2 ounces vegan Parmesan cheese
extra virgin olive oil

Directions:
Preheat oven to 475º.
Boil potatoes 5 minutes until firm.
Cut in half and trim bottom of each half so potatoes can stand.
Carve a hole in potatoes with melon baller to hold filling.
In skillet, heat 2 tablespoons olive oil.
Crumble and cook sausage over medium heat.
Meanwhile, toss potatoes with remaining olive oil and herbs in bowl.
Season with salt and fresh ground black pepper to taste.
Place potatoes in baking dish.
Mix cooked sausage, ricotta and Parmesan.
Season, if desired, with salt and fresh ground black pepper.
Spoon filling into potatoes.
Bake until crispy, approx. 10-15 minutes.
Plate potatoes.
Top with chopped parsley and additional grated Parmesan if desired.
Drizzle with olive oil, season with fresh ground black pepper and serve.

Summer Vegetable Crêpes

adapted from EatingWell: July/August 2008

4 servings

Ingredients

1/3 cup vegan sour cream (i use tofutti)

1/2 cup chopped fresh chives, divided, plus more for garnish

3 tablespoons plain soy milk

2 teaspoons lemon juice

3/4 teaspoon salt, divided

1 tablespoon extra-virgin olive oil

2 cups chopped zucchini

1 1/4 cups chopped green beans

1 cup fresh corn kernels

1 cup vegan ricotta cheese (i use tofutti)

1/2 cup shredded vegan mozarella shreds (i use daiya)

1/4 teaspoon freshly ground pepper

4 9-inch crêpes, your favorite recipe

Preparation

Stir vegan sour cream, 1/4 cup chives, soy milk, lemon juice and

1/4 teaspoon salt in a small bowl until combined. Set aside.

Heat oil in a large nonstick skillet over medium-high heat.

Add zucchini, green beans and corn and cook, stirring, until

beginning to brown, 6 to 8 minutes.

Reduce heat to low; stir in vegan ricotta, daiya mozarella, the

remaining 1/4 cup chives, the remaining 1/2 teaspoon salt and

pepper.

Cook, stirring gently, until the cheese is melted, 1 to 2 minutes.

Remove from the heat.

To roll crêpes, place one on a piece of parchment or wax paper

Spoon one-fourth of the vegetable-cheese mixture (about 3/4 cup)

down the center of the crêpe.

Use the paper to help you gently roll the crêpe around the filling.

Place the crêpe seam-side down on a

dinner plate.

Repeat with the remaining crêpes and filling. Serve each

crêpe topped with 2 tablespoons of the reserved sauce and more

chives, if desired.

chickpea and walnut burgers

Chickpea and Walnut Burgers

Serves 4

a 19-ounce can chick-peas

2 garlic cloves

1/2 medium onion

1/4 cup chopped fresh parsley leaves

1/2 cup fine fresh whole wheat bread crumbs

3/4 cup walnuts, toasted and chopped

1 tablespoon ener-g whisked with 1 tablespoon water

2 tablespoons olive oil

4 sesame buns

4 slices beefsteak tomato

4 slices red onion

In a colander rinse and drain chick-peas.

In a food processor pulse garlic, and onion

until chopped coarse. Add chick-peas, parsley, and bread

crumbs and pulse until just combined.

Transfer mixture to a bowl and stir in walnuts, ener-g,

and salt and pepper to taste, until well combined.

Form mixture into four 3-inch patties.

Chill patties, covered, at least 1 hour and up to 1 day.

In a large skillet heat oil over moderate heat until hot

but not smoking and cook patties until golden brown, about

4 minutes on each side.

Toast sesame buns.

Transfer burgers to buns and top with tomato and onion.

chickpea and walnut burgers

Chickpea and Walnut Burgers

Serves 4

a 19-ounce can chick-peas

2 garlic cloves

1/2 medium onion

1/4 cup chopped fresh parsley leaves

1/2 cup fine fresh whole wheat bread crumbs

3/4 cup walnuts, toasted and chopped

1 tablespoon ener-g whisked with 1 tablespoon water

2 tablespoons olive oil

4 sesame buns

4 slices beefsteak tomato

4 slices red onion

In a colander rinse and drain chick-peas.

In a food processor pulse garlic, and onion

until chopped coarse. Add chick-peas, parsley, and bread

crumbs and pulse until just combined.

Transfer mixture to a bowl and stir in walnuts, ener-g,

and salt and pepper to taste, until well combined.

Form mixture into four 3-inch patties.

Chill patties, covered, at least 1 hour and up to 1 day.

In a large skillet heat oil over moderate heat until hot

but not smoking and cook patties until golden brown, about

4 minutes on each side.

Toast sesame buns.

Transfer burgers to buns and top with tomato and onion.

falafel, hummus and tzatziki sauce-be still my heart!

falafel

ingredients

12 oz dried chick peas (not canned, please. if you use canned

chickpeas, your falafel WILL fall apart!)

3 Tablespoons bulgar

3 cloves garlic, finely minced or grated on your microplane

1 teaspoon cumin

1/4 cup fresh parsley, chopped finely

2 tablespoons whole wheat flour

1 1/2 teaspoon salt

1/4 teaspoon white pepper

directions:

1. soak chick peas in water for 8 hours. drain.

2. soak bulgar in water for 2 hours. drain and grind with

chickpeas in your food processor.

3. mix all ingredients together.

4. form balls about 3/4 inch diameter.

5. deep fry until golden brown in 350 degree oil

6. serve with vegan pita bread, hummus, tzatziki sauce,

tomato and cucumber salad.

creamy hummus

3 TBS lemon juice (fresh squeezed, THERE IS NO SUBSTITUTE!)

6 TBS tahini (stirred well)

3 TBS olive oil

1 14 oz. can of chickpeas, drained and rinsed

4 cloves of garlic, finely minced or grated with a microplane

1/2 tsp sea salt

1/8 tsp cayenne pepper

for really smooth hummus, rub the chickpeas between your fingers

until the skins slip off. discard skins. if you don't care if

your hummus is really smooth, skip this step.

in a food processor add the chickpeas, garlic, and salt.

chop until all the ingredients are well blended and the chickpeas

are almost ground.

scrape the side of the food processor. then with the food

processor running, add lemon juice and allow to blend for

about 1 minute.

scrape down the side of the food processor again. Then with the

food processor running, add the tahini and olive oil. you may add

additional olive oil, in a slow and steady stream, until a smooth

and creamy consistancy is reached.

put the hummus in a covered container and refrigerate for at least

4 hours, preferably overnight. serve with flatbread for dipping.

my version of tzatziki sauce

1 medium cucumber, peeled seeded and grated

1 teaspoon of sea salt

1 pint of vegan sour 'cream'

2 cloves of garlic, grated on the microplane

1 tbsp fresh dill, finely chopped

grate the cucumber into a strainer, sprinkle with salt and

set aside to drain for an hour.

after an hour, squeeze as much

additional liquid as you can from the cucumber and mix with

sour 'cream', garlic and dill.

taste and adjust salt if needed.

chill at least a couple of hours. drizzle over

falafel on flatbread or pita.

i have to tell you, that we're addicted to this sauce at my house.

i think it's especially good on veggie burgers! we use as a dip with

carrot and celery sticks. enjoy!

Blueberry Spice Cake

Ingredients:

2 cups whole wheat pastry flour

1 tsp cinnamon

½ tsp ground ginger

1 tsp baking powder

½ tsp baking soda

½ cup organic applesauce

¼ cup light brown sugar

¼ cup sugar

1 tsp vanilla extract

1 cup soy milk

1 cup wild blueberries, frozen

Instructions:

Preheat oven to 350F.

In a large bowl, whisk flours, cinnamon, ginger,

baking soda, baking powder together.

Add applesauce, sugars, extract and soy milk and

mix until just combined. (you can add a bit more

soy milk if necessary) fold in blueberries, spread

in a prepared 9x9inch cake pan.

Sprinkle top with brown sugarand cinnamon and bake

30-35 minutes or until an inserted tooth pick comes

out clean.

Sauteed Tofu Over Rice with Broccoli and Peanut Sauce

1 block extra firm tofu, pressed, cut into small squares

1 tbs peanut oil

2 tsp soy sauce

2 tsp mirin

1 bunch of broccoli, cut into florets and steamed

1 carrot, peeled and shredded

peanuts, crushed (optional)

cooked rice

peanut sauce

1/2 cup peanut butter

1 cup coconut milk

2 tbs cane sugar

2 tbs soy sauce

2 tbs seasoned rice vinegar

1 tsp hot chili oil

salt to taste

mix sauce ingredients until smooth (i do mine in the blender)

and set aside.

pan fry tofu in the oil over medium high heat in a non-stick

skillet until browned on both sides. drain and return to hot

pan (turn off the heat).

mix soy sauce and mirin together and pour over tofu,

mixing well. it will hiss, bubble up and form a light glaze.

add broccoli, tofu, and carrot.

plate rice, add the tofu and veggies, drizzle with sauce,

sprinkle with crushed peanuts, if desired, and serve.