Corn-and-Shiitake Fritters

3 ears of corn, shucked and kernels removed
Egg replacer equivalent to 1 egg (I used Ener-G brand)
1/4 cup soy milk
1/2 cup plus 1 Tbsp. vegetable oil
3 large shiitake mushrooms (2 ounces), stems discarded and caps cut into 1/2-inch dice
1/4 cup diced sweet onion
3/4 cup all-purpose flour
1 tsp. baking powder
1 1/2 tsp. salt
1/2 tsp. black pepper

• Place half of the corn kernels into a blender. Scrape the pulp from the cobs into the blender. Add the egg replacer and soy milk. Purée until smooth.

• In a large nonstick skillet, heat the 1 Tbsp. of oil. Add the shiitakes and onion and cook over high heat, stirring occasionally, until lightly browned, about 5 minutes. Add the remaining corn and cook, stirring, for 1 minute. Transfer to a plate and place in the freezer for about 5 minutes, until no longer hot.

• In a bowl, whisk together the flour, baking powder, salt, and pepper. Stir in the purée, and then fold in the cooled corn mixture.

• Wipe out the skillet. Add the remaining 1/2 cup of oil and heat over medium-high heat. When hot, add 8 level, 1/4-cup mounds of batter to the skillet and spread each to a 1/2-inch thickness. Fry, turning once, until golden and crusty, about 4 minutes. Drain on paper towels and serve warm.

• Garnish with red onion, cilantro, lime, or guacamole, if desired.

Makes 4 servings

For the Peppers:

4 poblano peppers

•Roast the peppers until the skin is black and charred. (To do so, either place on a baking sheet and roast under the broiler or roast over an open flame. Tip: Place each charred pepper in a plastic bag, being sure to close the bag after each is added. This will trap the heat, making the peppers easier to peel. Leave all 4 peppers in the bag for 4 to 5 minutes.)

•When cool enough to handle, gently remove the skin from each pepper. Cut a 1- to 2-inch incision lengthwise into each pepper and remove all the seeds, being careful not to tear the skin.

For the Filling:

1 large baking potato, cut into 1-inch dice
1 Tbsp. olive oil
1/4 cup diced white onion
1 clove garlic, minced
Juice of 1/2 lime
Salt and pepper, to taste
1 1/2 cups shredded soy cheese (try Follow Your Heart "mozzarella")

•Add the diced potatoes to a large pot, fill with enough water to cover, and bring to a boil. Reduce to a simmer and cook for 15 to 20 minutes, or until tender. Drain and place in a large mixing bowl.

• Add the olive oil to a sauté pan and place over medium heat. Add the onion and garlic and sauté for 2 to 3 minutes, until just cooked. Add to the boiled potatoes along with the lime juice, salt, and pepper. Mash thoroughly, leaving no large chunks. Fold in the shredded "cheese."

For the Sauce:

1 Tbsp. olive oil
1/4 cup diced white onion
1 clove garlic, minced
8 oz. roasted red peppers
1/4 cup water
Salt and pepper, to taste

•Heat the olive oil over medium heat. Add the onions, garlic, and roasted red peppers. Sauté for about 5 minutes. (Tip: Use jarred red peppers and save yourself the trouble of having to roast those too. Just be sure to drain the liquid before adding the peppers to the pan.)

•Place the entire mixture in a blender and add the water. Blend until smooth. Pour back into the pan and season with salt and pepper.

To Assemble:

1 qt. vegetable oil for frying
1 cup baking mix (try Bisquick)
1/2 cup soy milk
Egg replacer equivalent to 1 egg (try Ener-G brand)
1/2 cup all-purpose flour for coating
Cilantro for garnish (optional)

•Heat the vegetable oil in a large pot until it reaches 365°F. Preheat the oven to 350°F.

•Carefully fill each pepper with just enough of the potato and cheese mixture until it is slightly larger than its original size. Close all incisions in the pepper with toothpicks.

•Blend the baking mix, soy milk, and egg replacer in a medium bowl, forming a batter. Coat each pepper in flour and then dip into the batter. Immediately drop each pepper into the vegetable oil and fry until golden brown. Remove and place on a paper towel-lined plate. When all 4 peppers have been fried, place on an ungreased baking sheet and bake for 15 minutes.

• Remove the toothpicks from each pepper, place on a plate seamside-down, and top with the roasted red-pepper sauce. Garnish with cilantro, if desired.

Makes 4 servings

1 cup soy milk
2 Tbsp. flour
1 Tbsp. nutritional yeast flakes
1 tsp. sugar or sweetener of your choice
1 tsp. vanilla
1/2 tsp. salt
Pinch nutmeg
6 slices whole wheat bread

•Mix all the ingredients (except the bread slices) in a shallow bowl.

•Dip the bread slices into the soy-milk mixture and cook, either on a nonstick griddle until browned on both sides or on a greased cookie sheet in a 400°F oven until golden on both sides, turning once.

Makes 3 servings

For the Patties:

1 cup green lentils, rinsed
1/4 cup brown rice
2 cups vegetable broth
Water sufficient to cover the lentils and rice
Salt, to taste
1 1/2 Tbsp. margarine
1 onion, chopped
4 tsp. curry powder
1/3 cup shredded carrot
2 Tbsp. sauvignon blanc
2 Tbsp. hot sauce
1/2-3/4 cup panko
4 garlic cloves, minced
4 tsp. minced fresh ginger
1/2 tsp. ground allspice
1 tsp. cumin

•Put the lentils and rice in a saucepan with the vegetable broth, adding enough water to cover by about 2 inches. Season with the salt and bring to a boil over high heat, then reduce the heat and simmer, uncovered, until the lentils and rice are tender, about 30 minutes. Drain any excess liquid and place the lentils and rice in a large bowl. Let cool.

•Meanwhile, melt the margarine in a skillet over medium heat and sauté the onion until tender, about 4 minutes. Stir in the curry powder and cook until aromatic, about 1 minute.

•Cool slightly and then add to the lentils and rice.

•Stir in the remaining ingredients and season with the salt. Form into patties and place in the refrigerator for 30 minutes to 1 hour.

•Grill for 5 to 10 minutes on each side, until grill marks appear and the patties are hot.

To Assemble:

1 can pineapple rings, drained
1 red onion, thinly sliced (optional)
1 Tbsp. margarine
Kaiser rolls
1 tomato, sliced (optional)
Lettuce
Vegan mayonnaise

•Slice the pineapple rings in half to make a thinner ring. Grill until caramelized, about 5 minutes on each side.

•Grill the onion until lightly browned.

•Spread the margarine over the rolls and grill until lightly browned.

•Place the veggie burgers on the buns and top with the pineapple, onions, tomato, lettuce, and vegan mayonnaise.

Makes 6 to 8 servings

For the Dough:

1 1/2 tsp. active dry yeast
1/4 cup lukewarm water (105°F)
1/2 cup cold water
1 1/2 Tbsp. olive oil
3/4 tsp. salt
2 cups unbleached all-purpose flour

•Mix the yeast with the lukewarm water in a large bowl and let stand for 10 minutes.

•Stir in the cold water, oil, salt, and 1/2 cup of the flour. Stir in the remaining flour 1/2 cup at a time.

•Knead the dough for 8 to 10 minutes, then cover with a towel and let rest for 15 minutes.

•Divide the dough into 2 portions. Knead briefly, then shape into 2 balls. Place each in a separate bowl, cover, and let rest for 1 hour.

To Assemble:

1/4 cup extra-virgin olive oil
10 cloves minced garlic
1 pkg. shredded vegan cheese (try Follow Your Heart's "mozzarella")
1/4 cup sliced onion
1/4 cup sliced kalamata olives
1/4 cup quartered artichoke hearts*
Salt and pepper, to taste

•While the dough is rising, combine the olive oil with the garlic and let sit.

•When the dough is ready, press each ball into a 10- to 12-inch pizza pan, shaping to your desired thickness. Top each with 1/2 the olive oil and garlic mixture.

•Sprinkle 1/2 the "cheese" onto each pizza, using less if you prefer. Top with the onions, olives, and artichokes.

•Bake at 500°F for 8 to 9 minutes. Place under the broiler for the last 30 seconds to melt the "cheese."

Makes 2 pizzas

*Note: To save time, try using marinated canned or jarred artichoke hearts.

Kelewele (Spicy Fried Plantains)

Oil for frying
4 ripe plantains, peeled and sliced into 1/2-inch-thick rounds
4 tsp. lemon juice
4 tsp. ground ginger
4 tsp. cayenne pepper

•Heat 1/4 inch of oil in a heavy skillet over medium heat.

•In a bowl, combine the plantains and lemon juice, stirring carefully to moisten.

•In a separate bowl, combine the ginger and pepper.

•Roll the plantains in the spice mixture and fry until crisp and golden.

Makes 6 to 8 servings

Oven Roasted Cilantro-Lime Corn on the Cob

6 ears fresh corn
1/2 cup soy margarine
1/4 cup chopped cilantro leaves
1 lime, zested and juiced
2 tsp. salt
3/4 tsp. cayenne pepper

•Preheat the oven to 350°F. Place the corn husks directly on the oven rack and roast for 30 minutes, or until soft.

•In a mixing bowl, use a rubber spatula to blend the soy margarine with the cilantro, lime zest and juice, salt, and cayenne. Refrigerate if not using immediately.

•When the corn is cool enough to handle, peel down the husks without removing—they can be used as a handle when eating. Apply 1 to 2 Tbsp. of the cilantro-lime mixture to each cob and enjoy.

Makes 6 servings

Carol's Louisiana Gumbo

4 cups water
1 cup roux*
3 cups chopped onion
1 bell pepper, chopped
2 stalks celery, chopped
2 cloves fresh garlic
1 large can vegetable broth
Salt, black pepper, and red pepper, to taste
Cajun seasoning, to taste
1 pkg. frozen chopped okra
1 lb. vegan chicken, chopped (optional)
1/2 cup chopped fresh flat-leaf parsley
1/2 cup chopped green onion tops
Cooked rice

•Bring the water to a boil in a large pot. Add the roux and boil for 30 minutes.

•Add the onion, bell pepper, and celery. Cook until softened. Add the garlic, broth, salt, black pepper, red pepper, and Cajun seasoning. Bring to a boil and cook for 5 minutes.

•Lower the heat and simmer for 1 hour. Add the okra and cook for an additional hour. Add the vegan chicken and cook for 30 minutes.

•Stir in the parsley and green onion tops 15 minutes before serving. Serve over the cooked rice.

Makes 4 to 6 servings

*Note: For the roux, combine equal parts of flour and oil in a heavy pot over medium-high heat. Cook, stirring constantly, for 30 minutes, or until chocolate brown, being careful not to burn. (If it does burn, you’ll have to throw it out and start over.)

Game-Day Potato Skins

6 potatoes
1 cup vegetable oil
8 oz. shredded vegan cheddar cheese (try Follow Your Heart brand)
1/8 cup soy bacon bits (try Bac-Os)
4 Tbsp. thinly sliced scallions
Soy sour cream (optional)

•Preheat the oven to 375°F. Lightly grease a 9x13-inch baking pan.

•Pierce the potatoes with a fork and microwave on high until soft, approximately 10 to 12 minutes.

•Remove from the microwave and cut in half vertically. Scoop out the inside, leaving a 1/4-inch-thick shell.

•Heat the oil to 365°F in a deep fryer or a deep saucepan. Fry the potato shells for 5 minutes. Remove and drain on paper towels.

•Fill the potato shells with the "cheese" and soy bacon bits. Arrange on the prepared baking pan and bake for 10 to 15 minutes, or until the "cheese" has melted.

•Top with the sliced scallions and the soy sour cream, if desired.

Makes 6 servings

Creamy Mushroom Soup

2 Tbsp. extra virgin olive oil
2 cloves garlic, diced
1 yellow onion, diced
2 Yukon Gold potatoes, peeled and diced
10 button mushrooms, diced
6-8 baby portobello mushrooms, sliced
1/4 cup white wine
4 cups plain unsweetened soy milk
Salt and pepper, to taste
3 tsp. sweet white miso
Finely minced fresh parsley for garnish

•Heat the oil in a large pot over medium heat and sauté the garlic and onions for 2 to 3 minutes.

•Stir in the potatoes and mushrooms and sauté for an additional 2 to 3 minutes.

•Add the wine, soy milk, salt, and pepper. Cover and bring to a boil. Reduce the heat to low and cook for 1 hour.

•Pour the soup into a blender, or use a hand blender, and blend until creamy, then add back to the pot.

•Spoon a small amount of the soup into a bowl and dissolve the miso in it. Stir back into the soup and cook over very low heat, uncovered, for 3 to 4 minutes to activate the enzymes in the miso.

•Season with salt and pepper and serve garnished with fresh parsley.

Makes 4 to 5 servings

Tofu and Spinach-Stuffed Cannelloni With Tomato Sauce

For the Tomato Sauce:

1 28-oz. #3 can whole tomatoes, blended
1 8-oz. can tomato paste
1 Tbsp. maple syrup
2 bay leaves
2 tsp. basil
1/4 tsp. cayenne
1/4 cup barley or rice miso

•Bring all the ingredients to a boil in a large saucepan and simmer for 30 minutes.

For the Cannelloni:

1 bunch spinach, washed
1 medium onion, diced
4 cloves garlic, minced
1 block firm tofu, crumbled in a food processor
2 tsp. tarragon
1 tsp. salt
1/2 tsp. freshly grated nutmeg
1 tsp. umeboshi vinegar
8 cooked cannelloni noodles

•Scald the spinach in boiling water. Let sit for 5 minutes, then drain well and chop.

•Sauté the onions and garlic. Add the spinach and tofu and mix well.

•Add the tarragon, salt, nutmeg, and umeboshi vinegar, mixing well.

•Fill the cooked noodles with the spinach-tofu mixture.

•Place the stuffed cannelloni in a single layer in an oiled baking dish. Top with the prepared tomato sauce and cover with foil. Bake at 350°F for 45 minutes. Uncover and bake until browned.

Note: You can cook lasagne noodles and cut them in half to use in place of the cannelloni noodles.

Makes 8 cannelloni

Festive Acorn Squash

1-2 tsp. melted margarine
2 acorn squash, cut in half and seeds removed
1 cup quinoa, rinsed
2 cups vegetable broth
1/4 cup minced Vidalia onion
2 Tbsp. minced fresh parsley
1/4 cup toasted pecans
1/4 cup raisins
2 Tbsp. high-quality balsamic vinegar
4 Tbsp. extra-virgin olive oil
Salt and pepper, to taste

•Spread the margarine on the cut side of the squash. Place face down onto a baking sheet and bake at 400°F for 20 to 25 minutes, or until the flesh is soft.

•While the squash is baking, combine the quinoa and broth in a pot and bring to a boil over medium heat. Reduce the heat, cover, and simmer for 10 to 15 minutes, or until the liquid is absorbed. Remove from the heat.

•Toss the remaining ingredients into the quinoa. Season to taste.

•Gently spoon the quinoa mixture into the squash halves.

Makes 3 to 4 servings

King Oyster Mushrooms With Pistachio Purée

For the Pistachio Purée:

5 1/2 cups water
1 cup shelled roasted pistachios
1/4 cup mirin
1/4 cup instant vegan dashi powder

•Bring 2 cups of the water to a boil in a small saucepan and cook the pistachios for 2 minutes. Drain and transfer to a bowl of ice water to stop the cooking process. Drain again and peel off the skins.

•Bring the mirin, the dashi, and 3 cups of the water to a boil in a small saucepan, stirring until the dashi is dissolved. Add the peeled pistachios and simmer, stirring occasionally, until very tender, about 1 hour. Drain. Reserve 1/3 cup of the pistachios for garnish.

•Purée the remaining pistachios with the remaining 1/2 cup water in a blender into a very smooth but thick paste.

For the Radishes:

8 radishes
1 Tbsp. sugar
1 Tbsp. salt

•Cut each radish into 6 wedges. Toss with the sugar and salt in a bowl until the sugar and salt are dissolved.

For the Mushrooms:

1 1/2 lbs. king oyster mushrooms
6-7 Tbsp. canola oil, divided
Salt and pepper, to taste
1 Tbsp. margarine
2 garlic cloves, smashed
3 Tbsp. sherry vinegar

•Trim the oyster mushrooms, keeping the stems intact, and cut lengthwise into 1/4-inch-thick slices.

•Sauté the mushrooms in 5 or 6 batches: Heat 1 tablespoon of the oil in a nonstick skillet over medium-high heat until hot. Add enough mushrooms to cover the skillet in 1 layer, then sprinkle with salt and pepper. Sauté, turning once, until golden on the edges, about 2 to 4 minutes. Transfer to a bowl. Repeat until all the mushrooms are sautéed.

•Return the mushrooms to the skillet, adding the margarine and garlic. Once the margarine is melted, add the vinegar and bring to a boil, stirring, until the liquid is evaporated. Remove from the heat and discard the garlic.

To Assemble:

Microgreens or mesclun
Flaky sea salt
Pistachio oil (optional)

•Divide the pistachio purée among plates and top with the oyster mushrooms. Place radish wedges around the oyster mushrooms. Sprinkle with greens, reserved pistachios, sea salt, and pistachio oil, if using.

Wild Mushroom Stroganoff
by Sublime Restaurant

1 Tbsp. extra virgin olive oil
1 medium diced yellow onion
1 cup quartered cremini mushrooms
1 cup quartered shiitake mushrooms
1 cup quartered oyster mushrooms
1 Tbsp. whole-wheat pastry flour
4 cups espagnole sauce (see recipe below)
1/2 cup soy sour cream
1 Tbsp. ground mustard
Cooked pasta of your choice
4 Tbsp. chopped parsley

•Heat the oil and sauté the onion and mushrooms. Sprinkle in the flour and cook to a paste. Add the espagnole sauce and cook at a slow simmer for 20 minutes. Mix the soy sour cream and mustard together. Pour into the sauce and heat throughout.

•Serve over cooked pasta of your choice, and garnish with the parsley.

Makes 4 servings

Espagnole

1 small carrot, chopped
1 medium white onion, chopped
1/4 cup margarine
1/4 cup flour
4 cups hot vegetable stock, preferably vegan beef flavor
1/4 cup canned tomato purée
2 large garlic cloves, chopped
1 celery rib, chopped
1/2 tsp. whole black peppercorns
1 bay leaf

•In a heavy saucepan over medium heat, cook the carrot and onion in the margarine until golden. Add the flour and whisk to form a roux. Continue to cook until the roux is medium brown.

•While whisking, add the hot stock, being sure to prevent lumps. Add the tomato purée, garlic, celery, peppercorns, and bay leaf.

•Bring to a boil, stirring constantly. Reduce the heat and simmer, uncovered, until reduced to 3 cups, stirring frequently.

•Remove the solids from the sauce before serving.

Note: The sauce can be frozen in ice cube trays to use as a quick addition to recipes.

Makes 3 cups

Easy Pancakes

2 cups original Bisquick mix
1 cup soy milk
Egg replacer equivalent to 2 eggs (try Ener-G brand)

•Stir together all the ingredients until blended.

•Pour 1/4 cupfuls onto a hot, greased griddle.

•Cook until the edges are dry. Flip, then cook until golden.

•Garnish with your favorite toppings.

Makes 10 small cakes

Cincinnati Chili

1 Tbsp. olive oil
1 onion, chopped
1 12-oz. pkg. frozen veggie burger crumbles
1 Tbsp. minced garlic
1 cup tomato sauce
1 cup water
2 Tbsp. red wine vinegar
2 Tbsp. chili powder
1/2 tsp. cumin
1/2 tsp. ground cinnamon
1/2 tsp. paprika
1/2 tsp. ground allspice
1 Tbsp. light brown sugar
1 Tbsp. unsweetened cocoa powder
1 tsp. hot pepper sauce
16 oz. cooked spaghetti
Shredded soy cheese (optional)
Diced white onion (optional)

•Heat the olive oil in a large frying pan and sauté the onions until tender. Mix in the veggie burger crumbles and garlic and cook until the crumbles are no longer frozen.

•Stir in the tomato sauce, water, vinegar, chili powder, cumin, cinnamon, paprika, allspice, light brown sugar, cocoa, and hot sauce.

•Heat over medium-high heat until the mixture begins to boil. Reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until thickened.

•Serve over the cooked spaghetti and top with soy cheese and/or onions, if desired.

Eggless MacMuffin

1/2 cup cornmeal
1 tsp. black pepper
Salt, to taste
1 tsp. garlic powder
1/2 tsp. red pepper flakes (optional)
1 block extra-firm tofu, sliced into desired thickness (try 1/4 inch)
Splash of Bragg's Liquid Aminos or soy sauce
Vegan breakfast sausage rounds
Vegenaise (optional)
Guacamole (optional)
Hot sauce (optional)
4 English muffins or mini bagels, toasted

•In a shallow bowl, combine the cornmeal, black pepper, salt, garlic powder, and red pepper flakes, if using.

•Season the tofu with the liquid aminos. Toss to coat in the cornmeal mixture.

•Cook in a lightly oiled skillet over medium-low heat. (This no-stick salt trick is helpful!) Cook on both sides until browned.

•Heat the vegan breakfast sausages according to the package directions.

•Assemble by spreading Vegenaise, guacamole, or hot sauce on the insides of the bagels or English muffins. Top with the "sausage" and fried "egg."

Makes 4 servings

Slow-Cooked Collards Over Polenta Cakes

For the Collards:

1 large bunch collard greens
1 1/2 Tbsp. olive oil
1/2 onion, sliced
1 garlic clove, minced
1 chipotle chili pepper
2 bay leaves
1 quart vegetable broth
1 Tbsp. apple cider vinegar
1 tsp. sugar
Salt and ground black pepper, to taste

•To prepare the greens, cut away the tough stalks and stems and discard any leaves that are bruised or yellow. Wash the collards two or three times thoroughly to remove the grit and chop into large pieces.

•Place a large pot over medium heat and add the olive oil. Add the onion, garlic, chipotle and bay leaves. Cook until the onions are soft and starting to brown, about 8 to 10 minutes. Pack in the greens, pushing them down into the pot. Add the broth, vinegar, and sugar. Bring to a boil, turning the greens over occasionally with a wooden spoon as they wilt. Lower to a simmer, cover, and let cook for 45 minutes.

•Season with salt and pepper and cook, covered, for 15 more minutes.

•Remove the bay leaves and chipotle, and set aside.

For the Polenta:

4 cups low-sodium canned vegetable broth
1 tsp. salt
1/2 tsp. ground white pepper (plus more, to taste)
1/2 tsp. cayenne pepper
1 cup instant polenta
2 Tbsp. nutritional yeast flakes
Flour for dredging
1/4 cup olive oil

•Grease a half-sheet pan (about 12 by 17 inches) with nonstick spray, line it with parchment paper, and grease the parchment paper. Set aside.

•Bring the broth, salt, white pepper, and cayenne to a boil in a medium saucepan over high heat. Gradually pour in the polenta and nutritional yeast flakes while whisking constantly. Reduce the heat to a simmer and cook, stirring constantly, until the polenta is thick, about 5 minutes.

•Spread the polenta in an even layer about 1/2-inch thick in the prepared pan and refrigerate until set and firm, at least 1 hour.

•When firm, turn the polenta out onto a clean cutting board. Using a 1 1/2-inch round or square cutter, cut into small cakes. Put some flour on a plate and season with salt and pepper, to taste. Dredge the cakes in the seasoned flour.

•Heat the olive oil in a large skillet and fry the cakes, in batches, until golden brown, about 3 to 4 minutes per side. Remove from the pan and drain on a paper towel-lined plate.

•Top each cake with some of the collards and serve.

Triple Threat Twinkies

For the Cake:

1 1/2 cups all-purpose flour
1 tsp. baking powder
4 Tbsp. dark chocolate cocoa powder
1/2 tsp. salt
3 Tbsp. egg replacer
1/2 cup margarine, at room temperature
1 cup sugar
Scant 1 cup vanilla soy milk

•Whisk together the flour, baking powder, cocoa powder, salt, and egg replacer.

•In a separate bowl, beat together the margarine and sugar until light and fluffy. Gradually add the soy milk and dry mixture until combined.

•Pour into a prepared Twinkie mold and bake in a preheated 350°F oven for 15 to 20 minutes, or until a toothpick inserted into the middle of the cakes comes out clean. Remove from the oven and let cool in the pan for 15 minutes. Remove from the pan and cool on a wire rack.

For the Filling:

1/2 cup vegan white chocolate chips
1 Tbsp. soy milk
1 cup confectioners' sugar

•Melt the chips in a double boiler. Whip in the remaining ingredients until smooth.

For the Chocolate Coating:

1/2 cup bittersweet chocolate
1 tsp. soy milk

•Melt the ingredients in a double boiler until smooth.

To Assemble:

Chocolate jimmies (optional)

•Using a pastry bag with a thin tip, pipe the filling into the bottom of the cakes. This should be done in 3 locations throughout the bottom to make sure the frosting is uniform.

•Frost the tops of the cakes with the chocolate coating and top with the jimmies. Let cool.

Makes 8 servings

Mushrooms Rockefeller

1 tsp. extra virgin olive oil
2 Tbsp. minced white onion
6 baby portobello or large button mushrooms, cleaned, stemmed, and minced
1/4 cup frozen spinach, thawed
1 tsp. lemon juice
1/2 tsp. lemon zest
1 1/2 Tbsp. pimiento
Salt and pepper, to taste

•Lightly grease an 8x10-inch pan. Preheat the oven to 375°F.

•In a skillet over medium heat, heat the olive oil. Sauté the onion and mushrooms until soft. Add the spinach, lemon juice and zest, and pimiento and cook for another 2 minutes. Remove from the heat.

•Stuff the mushrooms with the spinach filling and bake for 15 minutes, or until the mushrooms are cooked.

Vegan Muffulettas

10-oz. jar green olives with pimientos, diced
1/4 cup pitted black olives, chopped
1 Tbsp. capers
1 garlic clove, minced
3 Tbsp. minced carrot
1 large celery stalk, chopped
1-2 tsp. hot sauce
3 Tbsp. olive oil
1 loaf crusty bread, cut in 1/2 lengthwise and some of the filling removed
1 pkg. veggie salami (try Yves brand)
1 pkg. veggie ham (try Yves brand)
1 pkg. veggie mozzarella cheese (try Follow Your Heart brand)
2 firm tomatoes, sliced
1 small red onion, thinly sliced

•In a medium bowl, combine the olives, capers, garlic, carrots, celery, and 1/2 of the hot sauce. Set aside.

•In another bowl, combine the olive oil and remaining hot sauce. Brush on the bottom 1/2 of the bread and fill with the olive mixture. Top with the veggie salami, veggie ham, veggie mozzarella, tomatoes, and onion. Top with the other 1/2 of the bread and cut into 6 to 8 pieces.

Makes 6-8 servings

Garlic-Ginger Tofu Stir-Fry

1 small Thai pepper, minced
1 tsp. minced ginger
1 garlic clove, minced
1 Tbsp. olive oil
3 Tbsp. soy sauce
1/4 cup water
1 Tbsp. arrowroot powder or cornstarch
2 Tbsp. vegetable oil
1 16-oz. pkg. firm tofu, drained and cut into 1x1/2-inch pieces
1 tsp. soy sauce
2 carrots, cut into 2-inch strips
1 red pepper, sliced
1 large bok choy (or 4-5 baby bok choy), cut into 1/2-inch pieces
1/2 medium onion, sliced
1/2 cup yellow squash, sliced into 1/2-inch-thick pieces
Cooked lo mein or soba noodles

•Sauté the minced pepper, ginger, and garlic in the olive oil for