Ingredients

• 1 red onion, sliced
• 1 red bell pepper, de-seeded and cut into bite sized pieces
• 1 package (8 pieces) vegan hot dogs or wursts
• 2 tablespoons margarine
• 1 tablespoon cooking oil
• 1 tablespoon tomato paste
• 1 tablespoon ajar paste or sriracha sauce
• 16 ounces schupfnudeln or gnocchi
• 1 package or can sauerkraut
• handful basil

Directions

1. If you are not able to get vegan schupfnudeln, you can either make your own, or use pre-made vegan gnocchi). You would use the same recipe to make schupfnudeln as you would for vegan potato gnocchi. They are just shaped differently than gnocchi. They are a “torpedo” shape or an elongated teardrop shape about the length of your thumb.
2. Once your schupfnudeln or gnocchi are ready, heat the margarine in a non-stick frying pan or cast iron skillet. Add the gnocchi or schupfnudeln and fry to golden brown on both sides. Remove from the frying pan and keep warm in the oven.
3. De-seed and cut the red bell pepper into bite sized pieces.
4. Slice the red onion.
5. In a small bowl, mix the tomato paste with the ajar paste or sriracha sauce.
6. Warm the tablespoon of oil in the same pan that you cooked the schupfnudeln and add the paprika pieces and the sliced red onion. Gently sauté until the red bell pepper pieces soften and the onion slices are glassy.
7. Add the sauerkraut to the pan and mix well.
8. Pour the tomato ajar mixture and stir well to mix. You may need to add a bit of water.
9. Add the hot dog or wursts to the mix.
10. Shortly before serving take the gnocchi or schupfnudeln out of the oven and mix in with the sauerkraut mixture.
11. Chop some of the basil leaves and add to the dish and garnish with the rest of the leaves around the edge.

Serving Size: 4

Ingredients

• 8 vegan puff pastry shells
• 1 red bell pepper
• 1 large onion
• 16 ounces vegan soy protein pieces, chickun style
• 2 cups peas, frozen, thawed
• 3 cups non dairy yogurt
• 2 teaspoon vegetable bouillon powder
• 1 tablespoon Italian herbs
• 1/4 teaspoon garlic powder
• 2 tablespoons nutritional yeast
• 1/4 teaspoon nutmeg (optional but nice)
• handful chives, chopped

Directions

1. De-seed and cut the red bell pepper in small pieces.
2. Finely chop the onion.
3. Place the frozen peas in a colander to thaw.
4. Heat the oil in a frying pan and add the red bell peppers.
5. Sauté the peppers until the begin to soften.
6. Add the chopped onion pieces and sauté until they are glassy.
7. Turn down the heat and add the non-dairy yogurt.
8. Stir in the vegetable bouillon powder, Italian herbs and nutritional yeast.
9. Mix well.
10. Add the chickun pieces and the thawed peas. Stir to mix.
11. Season to taste with additional salt and pepper as needed.
12. Add the nutmeg if using and stir well to mix.
13. Finely chop the chives.
14. Place 2 puff pastry shells on each plate.
15. Serve a generous portion of the chickun a la king over both of the pastry shells.
16. Sprinkle some of the chives on top and optionally garnish with fresh herbs.
17. We had chervil growing in the garden so we used that.

Serving Size: 4

Ingredients

• 1½ cups TVP (textured vegetable protein) granules (dry)
• 2 cups boiling water
• 1 tablespoon soy sauce
• splash liquid smoke
• pinch salt
• 4-5 cups green cabbage, thinly sliced
• 1 onion, chopped
• 1 tablespoon cooking oil
• 1 28 ounce can crushed tomatoes
• splash lemon juice
• 1 tablespoon mixed Italian seasonings
• thyme as garnish

Directions

1. Reconstitute the TVP:
   1. Place the granules in a bowl.
   2. Bring 2 cups of water to a boil.
   3. Pour the water over the TVP.
   4. Add the soy sauce and liquid smoke and stir well to mix.
   5. Place a plate on top of the bowl so the TVP absorbs all of the liquid.
2. Prepare the vegetables:
   1. Chop the onion, slice the cabbage.
3. Heat the oil in a large soup pot.
4. Add the vegetable bouillon and cabbage.
5. Add the chopped onion and sauté until glassy.
6. Cook until the cabbage is soft yet a bit al dente.
7. Add the can of crushed tomatoes, Italian seasonings and lemon juice.
8. Mix well.
9. When the cabbage is cooked as you prefer it, add the TVP and stir well to mix.
10. Season to taste with additional salt and pepper.
11. We served the soup in bowls, garnished with a bot of thyme.

Serving Size: 4

Ingredients

• 16 ounces Brussels sprouts
• 4-6 prepared vegan sausages/hot dogs
• 8 ounces organic red skinned new potatoes
• 1 tablespoon vegan margarine
• ½ teaspoon smokey paprika powder
• 2-3 rosemary sprigs
• salt and pepper to taste

Directions

1. Clean the potatoes well and slice in half.
2. Clean the Brussels sprouts, trim the end off and slice in half.
3. Steam the Brussels sprouts for 5 minutes or until they begin to soften. Remove from the steamer and set in a bowl.
4. Place the sliced potatoes in the steamer and also steam for 5 minutes.
5. Slice the sausages in 1/2 inch rounds.
6. Heat the vegan margarine in a skillet.
7. Add the Brussels sprouts and allow to lightly brown.
8. Add the potatoes and also brown.
9. Add the sliced sausages. pieces, stir regularly to prevent sticking.
10. Strip the leaves from the rosemary sprigs and add to the cooking meal.
11. Add the smokey paprika powder and season to taste with salt and pepper.
12. Serve garnished with a bit more rosemary.

Serving Size: 4

Ingredients

• 1 large onion, chopped
• 2 tablespoons cooking oil
• 1 (20 ounce) can beans in tomato sauce
• ¾ cup TVP (textured vegetable protein) granules (dry)
• 3 cups winter squash , bite sized pieces
• 3 cloves garlic, minced
• 1 can crushed tomatoes
• 1 small can tomato paste
• 2 tablespoons Mexican chili or taco seasonings
• 1 teaspoon cumin
• chili sauce to taste
• salt and pepper to taste
• non-dairy yogurt
• jalapeño peppers and avocado slices as garnish

Directions

1. Bring 1&1/2 cups water to boil.
   Place the TVP granules in a bowl and pour the hot water over the granules.
2. Cut the onion.
   Heat 2 tablespoons of cooking oil in a large soup pot.
   Add the chopped onions and sauté until glassy.
   Add the can of beans and turn the heat to simmer.
3. In a medium pot steam the winter squash pieces for 7 minutes or until just soften.
   Add the steamed squash to the beans.
   Add the garlic and crushed tomatoes.
   Bring the heat up to medium.
4. If the sauce is not “tomato enough, add a small can of tomato paste and mix well.
   Add the Mexican seasonings and cumin.
   Drain any excess liquid from the TVP and add the TVP to the chili
   Season to taste with chili sauce, salt and pepper.
5. We served the chili with a dollop of non-dairy yogurt, a couple of slices of jalapeño and slices of avocado.

Ingredients

• 2 cups sweet white wine
• splash vanilla extract
• 2 cups Mirabelle yellow plums or similar fruit, stones removed
• 3 cups soy yogurt
• 1 sugar
• splash vanilla extract

Directions

1. Cook the 2 cups of sweet white wine on a low to medium heat to reduce to 1 cup.
   While the wine is cooking, remove the pits or stones from the fruit
   When reduce, add the prepared fruit and a splash of vanilla extract. Optionally a pinch of cinnamon is also nice.
2. Cook the fruit for 2 minutes not more, you want the fruit to remain solid, just a bit softer.
   Allow to cool.
3. Add 1 tablespoon sugar and a splash of vanilla extract to the yogurt and mix well.
   Spoon some of the yogurt into individual dessert bowls.
4. Spoon the wine braised fruit over the yogurt.
   Garnish with a mint leaf.

Servings: 4

Ingredients

• 1 pound Brussels sprouts, cleaned and halved
• ½ cup walnuts, ground
• 2 tablespoon sesame oil
• 1 tablespoon miso
• 1 tablespoon lemon juice
• splash water
• pepper to taste

Directions

1. Clean and cut the Brussels sprouts.
2. Place the sprouts in a steamer and steam until al dente.
3. While the Brussels sprouts are cooking, make the sauce.
4. Roughly grind the walnuts in a food processor or blender.
5. Add the rest of the ingredients for the sauce and process. It can be as creamy as you wish, or still have pieces of walnuts.
6. When the sprouts are done, turn out onto a serving dish.
7. Drizzle the walnut sauce over the Brussels sprouts.