• 2 cups TVP
• 2 cups water
• 2 tablespoons soy sauce
• 2 tablespoons olive oil
• 1/3 cup red onion, chopped
• 1/4 cup salsa
• 1 packet taco seasoning
• 6 taco shells
• 1 large tomato
• 1 avocado
• 1/3 cup vegan cheese, or regular (optional)
• Hot sauce (optional)

1. Warm the water over medium heat and then add the TVP. Allow it to reconstitute for 2 to 3 minutes.
2. Add all of the other ingredients except salsa. Cook for another 3 to 5 minutes.
3. Add salsa and remove from heat.
4. Assemble tacos and garnish with tomato and avocado, as well as cheese and hot sauce (if using).

• 1/4 cup butter
• 1 cup Franks Red Hot or other hot sauce
• 2 teaspoons cayenne pepper
• 2 pounds chicken-style seitan, drained
• 8 tablespoons gorganzola
• 4 small tomatoes, sliced (1/2 tomato per sandwich)
• 1/4 onion sliced, or to taste
• 8 Lettuce leaves
• 8 hamburger buns, preferably whole wheat
• 1/2 cup light mayonnaise (1 tbsp per half bun)

1. Add the butter, hot sauce and cayenne pepper to a medium sauce pan and cook over medium heat until sauce is bubbling and the butter has melted.
2. Add the seitan and toss to coat with sauce. Cook for 10 minutes, or until seitan is hot.
3. Meanwhile, split the hamburger buns, spread each half with mayonnaise and put the lettuce, tomato and onion on the top half of the bun.
4. When the seitan is cooked, put some on the bottom half of each bun and sprinkle each with 1 tbsp of Gorgonzola. Close the sandwiches and serve.

• 1 teaspoon olive oil
• 1 1/2 pound vegetarian ground beef
• 1 large red onion, chopped
• 2 to 4 cloves of garlic, minced
• 1 tablespoon fresh basil, chopped
• 1 teaspoon dried oregano
• 2 tablespoons brown sugar
• 1 1/2 teaspoons salt
• 29 ounce can diced tomatoes
• 2 – 6 ounce cans tomato paste
• 12 whole wheat lasagna noodles
• 2 eggs, beaten
• 1 – 16 ounce container part-skim ricotta cheese
• 1/2 cup parmesan cheese, plus 2 tablespoons, grated
• 2 tablespoons dried parsley
• 1 teaspoon salt
• 1 pound part-skim mozzarella cheese, grated

1. Add olive oil to a large frying pan. Brown vegetarian ground beef, onion and garlic until onions are golden. Add the basil, oregano, brown sugar, salt, diced tomatoes and tomato paste. Simmer for 30 minutes, stirring occasionally.
2. Preheat the oven to 375 degrees.
3. Cook the lasagna noodles according to the instructions on the packaging.
4. Mix eggs, ricotta, parmesan cheese and parsley together in a medium bowl.
5. In a 9×13 inch baking dish, layer 1/3 of the lasagna noodles. Cover with 1/2 of the ricotta mixture, 1/2 of the mozzarella and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce.
6. Bake for 30 minutes.

• 2 tablespoons frozen apple juice concentrate, thawed
• 2 teaspoons Pickapeppa sauce (can be found with the BBQ and Worcestershire sauces at most grocery stores)
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon apple cider vinegar
• Fresh ground pepper to taste

• 2 – 8 ounce packages of tempeh, each cake cut into quarters
• 2 cloves garlic
• 1 tablespoon cornstarch
• 1 teaspoon salt
• 2/3 cup breadcrumbs
• 1 tablespoon vegetable oil
• 1 large onion, diced
• 1 small potato, peeled and finely diced
• 2 medium carrots, diced
• 1 jalapeno, stems, seeds and ribs removed, finely diced
• Cooking spray

• 1/2 cup Jalapeno jelly
• 1 tablespoon natural foods store ketchup or tomato paste
• 2 teaspoons low-sodium soy sauce

1. Combine the ingredients for the marinade in a flat bottom dish that is big enough to accommodate the tempeh in a single layer. Add the tempeh and coat well. Allow the tempeh to marinade for at least an hour, or preferably overnight.
2. Put the tempeh in a collapsible steamer, reserving the excess marinade. Put the steamer in a medium pot with an inch or two of water in the bottom. Bring the water to a boil and steam the tempeh for 5 minutes.
3. Put the reserved marinade, the garlic, the cornstarch, the salt and half of the steamed tempeh in a food processor and pulse until the ingredients form a thick paste.
4. Dice the remaining tempeh and place it in a large bowl. Add the paste from the food processor and the breadcrumbs. Mix and set aside.
5. Heat the vegetable oil in a skillet until hot. Add the onion and saute over medium heat for 4 minutes. Add the potato and saute for 4 minutes more. Add the carrot and saute for one minute. Cover and steam for 4 minutes. Add the jalapeno and saute for an additional minute. Remove from heat and add to the bowl with the tempeh mixture.
6. Preheat the oven to 400 degrees.
7. Form the tempeh mixture into 8 patties of equal size and place on a baking sheet that has been sprayed with cooking spray. Bake for 20 to 25 minutes, then flip the patties and cook for an additional 8 minutes.
8. While the patties are baking, combine the ingredients for the jalapeno glaze in a small saucepan over medium heat. Stir until the jelly dissolves.
9. When the burgers are done, remove them from the oven and set it to to broil. Brush each burger with jalapeno-glaze to coat. Broil the burgers for 1 to 3 minutes, watching closely to ensure that they don’t burn.

• 1/2 cup low-fat vanilla yogurt (try vanilla coconut milk yogurt for a vegan version)
• 3 tablespoons vegetable oil
• 1 tablespoon fresh lemon juice
• 2 egg whites
• 1 1/2 cups all purpose flour
• 3/4 cup organic sugar
• 2 teaspoons baking powder
• 1 teaspoon lemon peel, grated
• 1/4 teaspoon salt
• 1 cup frozen raspberries, not in syrup

• 1/4 cup sugar
• 2 tablespoons all purpose flour
• 1 tablespoon butter

1. Preheat the oven to 400 degrees and spray a muffin pan with cooking spray.
2. In a small bowl, mix together yogurt, vegetable oil, lemon juice and egg whites.
3. Then, combine the flour, sugar, baking powder, lemon peel and salt in a medium bowl. Mix in the frozen raspberries.
4. Add the liquid ingredients to the dry ingredients and stir just until they are just moistened. Evenly distribute the batter into the muffin pan.
5. Combine ingredients for the streusel topping in a small bowl and mash with a fork until crumbly. Sprinkle over muffin batter in baking pan.
6. Bake for 16 to 20 minutes, or until a toothpick that is inserted comes out clean and the muffins are golden.

Based on a recipe from Talk of Your Towne

• 1 1/2 pounds seedless cucumbers, thinly sliced
• 1 tablespoon organic sugar
• 1/4 cup white vinegar
• 2 teaspoons grainy mustard
• 2 tablespoons olive oil
• Bibb or Boston lettuce leaves

1. Add the cucumber slices to a colander and toss them with salt. Allow them to drain for 30 minutes and then squeeze out excess liquid.
2. Mix the sugar, vinegar and mustard together in a large bowl. Add the cucumbers and toss to coat. Put the bowl in the refrigerator and allow to chill for 2 hours or more.
3. Drain the cucumbers, reserving the excess liquid. Stir the olive oil into the marinade. Drizzle the marinade over the lettuce, top with cucumbers and serve.

• 6 medium poblano peppers
• 1 tablespoon vegetable oil
• 1/2 small onion, minced
• 1 small garlic clove, minced or pressed
• 1 small Jalapeno, seeded and minced
• 6 ounces Monterey Jack cheese, grated
• 1/4 cup Parmesan cheese, grated
• 2 tablespoons cilantro, chopped
• Salt to taste

• 1 1/2 cups grape tomatoes, quartered
• 1 Hass avocado, finely diced
• 1/4 cup finely chopped onion
• 2 tablespoons chopped cilantro
• 1/2 small jalapeno, seeded and minced
• 2 tablespoons lime juice, freshly squeezed
• Salt and freshly ground black pepper to taste

1. Preheat the oven to 400 degrees.
2. Meanwhile, heat the oil in a small skillet. Add the onion, garlic and jalapeno and cook over medium heat until softened, about 5 minutes. Let the vegetable mixture cool and then combine with the cheeses and cilantro. Divide into 6 portions and set aside.
3. Put the poblanos in a baking dish and cook for 40 minutes.
4. While the poblanos are in the oven, combine the tomatoes, avocado, onion, cilantro, jalapeno and lime juice in a bowl and mix to combine. Add salt and pepper to taste. Set aside.
5. When the poblanos are done cooking, remove them from the oven and allow them to cool enough to be easy to handle. Reset the oven temperature to 425 degrees.
6. Make a small lengthwise slit near the stem of each poblano and remove the core and seeds. Then, peel the skin from each poblano.
7. Stuff each poblano with the cheese mixture. Place the poblanos on a baking sheet and cook for 12 minutes, or until the cheese has melted.
8. Serve topped with tomato and avocado salsa.

• 2 tablespoons cider vinegar
• 1 tablespoon canola oil
• 2 teaspoons finely chopped canned chipotle chilies in adobo sauce
• 1/4 teaspoon salt
• 2 cups shredded red cabbage
• 1 medium carrot, shredded
• 1/4 cup chopped fresh cilantro
• 1 15-ounce can white beans, rinsed
• 1 avocado
• 1/2 cup shredded sharp Cheddar cheese (or vegan cheddar, or omit)
• 2 tablespoons minced red onion
• 4 whole wheat tortillas

1. Whisk vinegar, oil, chipotle chile and salt together in a bowl. Add the cabbage, carrot and cilantro and mix well.
2. Mash beans and avocado together in another bowl. Stir in cheese and onion.
3. Spread 1/2 cup of the bean/avocado mixture onto each tortilla and top with 2/3 cup of the slaw before rolling up.

• 6 ounces of challah or similar sweet bread, cubed
• 2 cups milk
• 1/4 cup organic sugar
• 1 egg, plus one egg white
• 1/2 teaspoon vanilla
• 1/8 teaspoon salt
• 4 tablespoons caramel ice cream topping, warmed
• Cooking spray

1. Add the milk, sugar, eggs, vanilla and salt to a bowl and whisk to combine. Set aside.
2. Spray an oven safe baking dish that will fit inside the slow cooker (such as a souffle dish) with cooking spray. Add the cubed bread and then pour the egg mixture over it. Press the bread lightly with a spoon to ensure that it is completely moistened. Refrigerate for 4 to 24 hours.
3. Remove the baking dish from the refrigerator and wrap it tightly with tin foil, using a piece of twine or string to secure the tin foil in place. Set the dish inside the slow cooker. Add enough water to the slow cooker to come about one inch up the side of the dish. Cover and cook for 7 hours.
4. Slice into 4 servings and top each slice with a tablespoon of warm caramel topping.

• 3 cups russet potatoes, peeled and grated
• 1/2 cup onion, grated
• 2 eggs, lightly beaten
• 1/4 cup unbleached white flour or matzo meal
• 1/2 teaspoon baking powder
• 1 teaspoon of salt
• 1/4 teaspoon ground black pepper
• 1/2 cup rutabaga, peeled and grated
• 1/2 cup beets, peeled and grated
• 1/2 cup chopped fresh parsley
• 2 tablespoons chopped fresh dill
• 1/4 cup vegetable oil
• Sour cream or yogurt (optional)

1. Line a colander with paper towels and drain the grated potatoes and onion in it. Press out as much liquid as possible. Removing the liquid helps the latkes to become crispy.
2. Move the potato and onion to a large bowl. Add the eggs, flour, baking powder, salt and pepper and stir to combine.
3. Divide the mixture into 3 smaller bowls. Add the rutabaga to the first of the bowls, the beets to the second and the parsley and dill to the third. Mix each to combine.
4. Preheat the oven to 200 degrees.
5. Warm the oil over high heat in a large skillet. Fry latkes using a scant 1/2 cup of batter for each and flattening it in the skillet with a spatula. Fry latkes on both sides until browned, about 5 minutes per side. Drain well on paper towels.
6. Transfer to a baking dish in a single layer and keep warm in the oven until ready to serve