Vegan
California Brown Rice Salad
- 16 california fruit cocktail
- 1 tomato
- 120 gr brown rice
- 100 gr celery (sliced)
- 60 gr green onions (sliced)
- 30 ml wine vinegar (red)
- 16 ml dijon mustard
- 16 ml vegetable oil
- 1 gr tarragon
- 1 gr garlic powder
Corn And Lima Bean Stew
- 3 celery ribs (diced)
- 2 garlic (cloves minced)
- 1 onion (chopped)
- 1 powder
- 1 green
- 1,700 ml water
- 750 gr tomatoes
- 525 gr lima beans
- 300 gr corn
- 190 gr cornmeal
Cranberry Compote
- 12 apricots (dried)
- 12 bag
- 3 ripe pears
- 3 cranberries
- 2 seedless oranges
- 350 ml water
- 100 gr sugar
Curried Apple
- 2 apples
- 100 gr celery
- 85 gr raisins
- 60 gr walnuts
- 60 ml vegan sour cream
- 60 ml soy mayonnaise
- 16 ml lemon juice
- 3 gr salt
- 1 gr curry powder
Elegant Chestnut Soup
- 1 tamari
- 1 vegetable bouillon cube
- 525 ml water
- 290 gr chestnuts
- 180 ml apple juice
- 60 gr onion
- 26 gr celery
- 16 ml oil
- 1 gr nutmeg
Green Lentil Rissoles With Vegan Yogurt Sauce
- 8 green lentils
- 2 garlic (cloves)
- 1 garlic clove
- 1 onion
- 1 carrot
- 1 green bell pepper
- 1 chives
- 475 ml water (hot)
- 240 ml soy yogurt (plain)
- 55 gr breadcrumbs
Magnificent Mushroom Soup
- 1 onion
- 1 stock
- 1 sea kelp
- 170 gr mushrooms
- 90 gr cashew (pieces)
- 38 ml oil
- some cayenne pepper
Millet Pilaf
- 1 onion
- 1 leek
- 1 zucchini
- 1 black pepper (freshly ground)
- 160 ml water
- 85 gr mushrooms
- 60 gr slivered almonds
- 20 ml vegetable oil
- 1 gr cinnamon (ground)
Mom's Best Baked Beans
- 4 bay leaves
- 1 garlic clove (fresh)
- 950 ml water
- 900 ml tomato sauce (canned)
- 500 gr navy beans
- 240 gr onions (chopped)
- 120 ml molasses
- 110 gr firmly packed brown sugar
- 30 ml apple cider vinegar
- 5 ml dry mustard
Mushroom Wild Rice Chowder
- 350 ml soymilk
- 350 gr wild rice
- 80 gr mushrooms
- 65 gr flour
- 60 gr almonds
- 30 ml vegetable oil
- 3 gr salt
- 2 ml mustard
- 1 gr curry powder
- 1 gr cinnamon
Peanut Buttery Stir
- 1 onion
- 1 carrot
- 1 garlic clove
- 1 ginger root
- 400 gr mung beansprouts
- 85 gr tofu
- 60 gr brown rice
- 60 ml water
- 30 ml soymilk
- 22 gr peanut butter
Pierogies
- 6 potatoes
- 1 warm liquid lecithin
- 450 gr firm silken tofu
- 350 ml water (hot)
- 250 gr wheat flour (whole)
- 240 gr onions (finely diced red)
- 180 gr cabbage (finely diced)
- 130 gr flour (white)
- 65 gr garbanzo flour
- 36 gr smoked yeast
Rainbow Blossom's Vegan Banana Muffins
- 250 gr ripe banana
- 240 ml soy milk
- 130 gr cornmeal
- 65 gr soy flour
- 60 ml water
- 40 gr almonds (chopped)
- 30 ml canola oil
- 5 gr baking powder
- 4 gr vanilla
- 3 gr salt
Savory Vegetable Soup
- 6 v
- 5 carrots
- 4 celery stalks
- 3 potatoes
- 1 onion
- 1 head of (fresh)
- 1 bay leaf
- 1 package tomatoes
- 1 package tomato paste
- 1 package green beans
Sloppy Joes 2
- 8 rolls
- 2 garlic (cloves)
- 2 tvp granules
- 1 onion
- 1 green bell pepper
- 900 ml water (hot)
- 190 gr tomato paste
- 60 ml catsup
- 16 ml honey
- 5 ml worcestershire sauce
Southern
- 2 onions (chopped)
- 500 gr kidney beans (canned red)
- 475 gr stewed tomatoes (canned)
- 220 gr brown sugar
- 30 ml water
- 30 ml prepared mustard
- 16 ml cider vinegar
- 3 packages vegetarian beans (baked)
Split Pea Soup
- 4 garlic pressed (cloves)
- 2 bay leaves
- 1 under water (rinsed hot)
- 1 spike
- 1/2 rounds
- 1,900 ml water
- 400 gr green split peas
- 375 gr russet potatoes (chopped)
- 300 gr celery (chopped)
- 260 gr carrots in