Simple Salsa Fresca

6 Roma tomatoes, diced
1/2 onion, diced
1/2 jalapeño, minced
1 clove garlic, minced
1 1/2 tsp. apple cider vinegar
1/2 tsp. sugar
1/2 tsp. salt
2 tsp. cilantro
Pepper, to taste

•Combine all the ingredients, except the pepper, in a blender or food processor and pulse once or twice only.

•Season with pepper.

Makes about 1.5 cups

Creamed Spinach

2 Tbsp. margarine, preferably unsalted
2 medium shallots, diced
1 Tbsp. all-purpose flour
1 cup unsweetened liquid nondairy creamer or soy milk
1/2 tsp. ground nutmeg
1 tsp. salt
1/4 tsp. freshly ground black pepper
1 large bunch (about 1 1/2 lbs.) spinach, rinsed and roughly chopped

•In a large sauté pan, melt the margarine over medium heat.

•Add the shallots and cook until translucent—about 3 minutes. Add the flour and cook, stirring constantly, for 1 minute. Add the nondairy creamer or soy milk, nutmeg, salt, and pepper, then raise the heat to high and cook, stirring constantly, until the mixture is reduced by half—about 2 minutes.

•Add the spinach, stir, and cook until tender—around 4 to 5 minutes.

•Serve immediately.

Makes 4 servings

Avocado Cream Pasta

2 avocados, pitted and diced
1 clove garlic, minced
Juice of 1/2 lemon
1/4 cup unsweetened soy milk
1/4 cup water
Salt, to taste
Red pepper flakes, to taste
Cooked pasta

•Combine the avocados, garlic, and lemon juice in a food processor. As the mixture is blending, add the soy milk and then the water. Add more or less water depending on your desired consistency.

•Add salt and red pepper, to taste.

•Toss with your favorite cooked pasta and serve.

Makes about 2 cups

Tofu Scramble

1 package firm tofu, drained and mashed
Juice of 1/2 lemon
1/2 tsp. salt
1/2 tsp. turmeric
1 Tbsp. olive oil
1/4 cup diced green pepper
1/4 cup diced onion
1 clove garlic, minced
1 Tbsp. chopped flat-leaf parsley
1 Tbsp. soy bacon bits (optional)
Pepper, to taste (optional)

•In a medium mixing bowl, combine the crumbled tofu, lemon juice, salt, and turmeric.

•In a pan over medium heat, add the oil then the pepper, onion, and garlic. Sauté for 2 to 3 minutes, or until just softened.

•Add the tofu mixture to the pan and cook about 15 minutes or until the pieces of tofu begin to brown. Stir in the parsley and the soy bacon pieces and pepper, if desired.

Makes 2 to 4 servings

Maple-Glazed Carrots

1 lb. carrots, sliced diagonally into 1/8-inch-thick pieces
4 Tbsp. maple syrup
2 Tbsp. orange juice
1/4 tsp. salt
Ginger (for garnish)

•Place the carrots in a medium sauce pan over medium heat. Cover with water and simmer for about 15 minutes, or until tender. Drain the water.

•Add the maple syrup, orange juice, and salt, then stir. Let the carrots cook for an additional 5 minutes.

•Sprinkle with ginger and serve.

Makes 4 servings

Roasted Tomato Soup

6 lbs. roma tomatoes
1 Tbsp. minced garlic
1/4 cup finely chopped shallots
1/4 cup extra-virgin olive oil
1 cup fresh basil, cleaned and chopped
1/4 cup fresh chives, chopped
1 Tbsp. fresh tarragon, chopped
3 Tbsp. balsamic vinegar
2 tsp. kosher salt
1 tsp. black pepper
5 cups roasted vegetable stock

•Cut the stems off the tomatoes and cut in half. Place cut-side down on a parchment-lined baking sheet and roast in a 350°F oven for 1 1/2 hours, or until the expelled juices dry but the tomatoes are not burned.

•Meanwhile, sauté the garlic and shallots in the olive oil until translucent.

•In a large pot, combine the roasted tomatoes and sautéed garlic-shallots with the remaining ingredients. Simmer for 30 minutes.

•In a blender, purée until well mixed but not completely puréed.

Makes 8 servings

BBQ Tofu Sandwich

1/2 lb. firm tofu
1/2 cup diced green peppers
1/2 cup diced onion
2 Tbsp. roughly chopped cilantro
1/4 cup cooked whole-kernel corn
1/4 cup barbecue sauce
Salt and pepper, to taste
4 sandwich rolls or 8 slices of bread

•Wrap the tofu in clean towels and gently squeeze the water out. Dice into 1/2-inch cubes.

•Combine the tofu, peppers, and onion in a large bowl—be careful not to break the tofu cubes.

•Add the cilantro, corn, and barbecue sauce and combine gently. Season with salt and pepper, to taste.

•Add one-quarter of the mixture to each roll, top with your favorite garnishes, and serve.

Makes 4 sandwiches

Beer-Braised Seitan With Roasted Veggies

1/4 cup olive oil
2 lb. onions, thinly sliced
2 tsp. brown sugar
1/4 tsp. salt
3 cups sauerkraut
2 cloves garlic, crushed
Pepper, to taste
2 bay leaves
1 lb. seitan, diced
4 red potatoes, quartered
2 carrots, cut into 1/2-inch rounds
1 12-oz. bottle dark beer
Parsley, for garnish

•Preheat the oven to 300°F.

•In a large pot over medium heat, add the oil, onions, sugar, and salt. Sauté for about 10 minutes, or until the onions are tender. Add the sauerkraut, garlic, pepper, bay leaves, seitan, potatoes, and carrots. Pour in the beer and bring to a boil. Remove from heat.

•Pour the entire mixture into a casserole dish, cover, and bake for 1 1/2 hours, or until all the vegetables are very tender.

•Garnish with fresh chopped parsley and serve.

Makes 4 servings

Spicy Vegan Kaldereta

1 lb. seitan, cut into medium-sized cubes
1/4 cup soy sauce
2 Tbsp. vegetable oil
1 medium-sized red onion, diced
2 cloves garlic, minced
1/2 green bell pepper, seeded and cut into strips
1/2 red bell pepper, seeded and cut into strips
1/4 tsp. crushed dried chili
1 carrot, cut into half-inch cubes
1 medium russet potato, cut into 1-inch cubes
1 cup coconut milk
1/4 cup tomato sauce
1 Tbsp. cornstarch

•Wash the seitan well, removing starchy residue on the outside. Squeeze to remove excess water and slice into half-inch-thick strips. Marinate in soy sauce overnight.

•Heat oil in a wok. Stir in the onions and sauté until transparent. Add the garlic and sauté until golden brown.

•Add the peppers and chili, then the carrots and potatoes, and stir-fry for 2 minutes. Add the seitan and stir-fry for 3 minutes.

•Slowly pour in the coconut milk, bring to a boil, and cook on high for 3 minutes. Add the tomato sauce, bring to a second boil, and cook on high for a minute.

•Add more soy sauce, if desired. Slowly pour in the cornstarch a teaspoon at a time, until the sauce acquires the desired thickness.

Makes 5 servings

Coconut Rice Pudding

1 1/2 cups cooked rice
2 cups unsweetened coconut milk
1 1/2 cups nondairy creamer or soy milk
1/3 cup sugar
Pinch of salt
Shredded coconut (optional)
Dash of cinnamon (optional)

•Combine all the ingredients except the coconut and cinnamon, if using, in a saucepan over medium-low heat.

•Simmer, stirring often, until thickened, approximately 1 hour.

•Stir in the shredded coconut and top with the cinnamon.

Makes 4 servings