Warm and Nutty Cinnamon Quinoa

I used a red quinoa here, but you can use whatever kind you like, white/buff colored seems to be the most common. Also, a few notes and tips from the book: low-fat soy milk may replace the low fat milk, blueberries may replace the blackberries, dark honey may replace the agave nectar, and walnuts may replace the pecans.

1 cup organic 1% low fat milk (replace with nut milk to make vegan)
1 cup water
1 cup organic quinoa, (hs note: rinse quinoa)
2 cups fresh blackberries, organic preferred
1/2 teaspoon ground cinnamon

1/3 cup chopped pecans, toasted*
4 teaspoons organic agave nectar, such as Madhava brand

Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes. Stir in blackberries and cinnamon; transfer to four bowls and top with pecans. Drizzle 1 teaspoon agave nectar over each serving.

Serves 4.

*While the quinoa cooks, roast the pecans in a 350F degree toaster oven for 5 to 6 minutes or in a dry skillet over medium heat for about 3 minutes.

Source: http://www.101cookbooks.com/archives/warm-and-nutty-cinnamon-quinoa-recipe.html

Baked Ziti with Spinach & Cashew Cheese

1 Recipe of Mel's Zesty Marinara Sauce (see below)
1 lb Tinkyada Brown Rice Ziti or Penne, cooked al dente
2 c. Cashew Cheese (recipe below)
1 cup organic, frozen chopped Spinach thawed

Mel's Zesty Marinara Sauce
1 red onion, diced
1 c. shitake mushrooms, sliced thinly
4 cloves garlic, minced
2 tsp. oregano
1 tsp. thyme
1 TBL Tamari
1 TBL Balsamic Vinegar
Extra Virgin Olive Oil
½ can tomato paste
2 -28oz cans Fire Roasted Crushed Tomatoes
Salt & Pepper to taste
2 tsp. Agave Nectar (leave out for cleanse or add 1 tsp xylitol)
2 TBL Fresh basil, chopped

In a stock pot heat olive oil over medium heat and sauté onion, garlic & mushrooms until soft & caramelized. Add thyme & oregano and stir to incorporate to release the herbs. Add crushed tomatoes & tomato paste. Reduce heat and simmer 20-30
minutes. Add tamari, agave & balsamic vinegar & stir well. Simmer 5-10 minutes more. Season with salt & pepper and top with fresh basil.

Cashew Cheese
2 cups cashews, soaked for 4 hours & drained
Filtered water
2 TBL Nutritional yeast flakes
sea salt & pepper to taste

Place soaked cashews in a blender cup with just enough water to barely cover. Blend until very smooth. Add nutritional yeast and blend. This mixture should be fairly thick, so if it's too thin, add some more cashews. Season with salt & pepper to taste. Pour into a bowl and add spinach. Stir well to incorporate


Preheat oven to 400.
To Assemble:
Place cooked Ziti noodles in large bowl. Ladle in marinara sauce until well covered. Stir to coat. If you like more sauce, add more. Add 1 cup cashew cheese & spinach mixture and stir to incorporate. You can always add more if you want more. Pour into baking dish and ladle sauce on top to cover. Sprinkle with additional nutritional yeast flakes. Cover with foil and bake for 30 minutes until heated through. Remove from oven and let cool for 5-10 minutes before serving. MANGIA!!

Source: Karma Chow Newsletter, 05/05/10

Pineapple Tofu Stir-Fry

From EatingWell

2 servings, 1 1/2 cups each
Active Time: 35 minutes
Total Time: 35 minutes

Nutrition Profile:
Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High calcium | High potassium |

Ingredients:

• 1 - 8-ounce can pineapple chunks or tidbits, 3 tablespoons juice reserved ( I would use fresh)
• 5 teaspoons rice vinegar
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon ketchup
• 2 teaspoons brown sugar
• 7 ounces extra-firm, water-packed tofu, drained, rinsed and cut into 1/2-inch cubes (See Tip for Two)
• 1 teaspoon cornstarch
• 3 teaspoons canola oil, divide
• 1 tablespoon minced garlic
• 2 teaspoons minced ginger
• 1 large bell pepper, cut into 1/2-by-2-inch strips

Preparation:

1. Whisk the reserved 3 tablespoons pineapple juice, vinegar, soy sauce, ketchup and sugar in a small bowl until smooth. Place tofu in a medium bowl; toss with 2 tablespoons of the sauce. Let marinate for 5 minutes. Add cornstarch to the remaining sauce and whisk until smooth.

2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Transfer the tofu to the skillet using a slotted spoon. Whisk any remaining marinade into the bowl of sauce. Cook the tofu, stirring every 1 to 2 minutes, until golden brown, 7 to 9 minutes total. Transfer the tofu to a plate.

3. Add the remaining 1 teaspoon oil to the skillet and heat over medium heat. Add garlic and ginger and cook, stirring constantly, until fragrant, about 30 seconds. Add bell pepper and cook, stirring often, until just tender, 2 to 3 minutes. Pour in the sauce and cook, stirring, until thickened, about 30 seconds. Add the tofu and pineapple chunks (or tidbits) and cook, stirring gently, until heated through, about 2 minutes more.

• Make Ahead Tip: The tofu can marinate (Step 1) for up to 30 minutes.

Nutrition:

Per serving: 263 calories; 12 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 34 g carbohydrates; 10 g protein; 4 g fiber; 368 mg sodium; 549 mg potassium.

Nutrition Bonus: Vitamin C (280% daily value), Vitamin A (50% dv), Calcium (25% dv), Magnesium (18% dv).

Exchanges: Exhanges: 2 fruit, 1 vegetable, 1 medium-fat meat, 1 1/2 fat

Source: Helping Reshape the World Newsletter, 04/27/10

Stuffed Grape Leaves

Serves 15

"Ever make a favorite appetizer for a party and secretly wish for plenty of leftovers? This recipe for vegetarian stuffed grape leaves, incites just such thoughts for one fl@vors subscriber kind enough to share her special recipe with us. She wrote, 'I take them for parties when I bring the appetizer, but I love it when there are leftovers. I like these with lots of lemon squeezed over.' Sounds like a naturally tasty recipe."

Ingredients

3 medium onions, chopped
1/3 cup extra virgin olive oil
1 (6 ounce) package long grain and wild rice (comes with a seasoning packet)
8 ounces tomato sauce
1 cup water
Salt and pepper to taste
1 cup flat-leaf parsley, finely chopped
2 tablespoons lemon juice
1/2 cup pine nuts
1 (8 ounce) jar grape leaves, (about 50 grape leaves)

Garnishes
Chopped parsley
Lemon wedges

Method

Sauté onions in olive oil over medium heat for 10 minutes or until golden. Stir in rice and seasoning packet, tomato sauce and water. Bring to boil. Cover tightly and simmer over low heat until all liquid is absorbed, about 25 minutes. Stir in salt, pepper, parsley, lemon juice, and pine nuts. Rinse grape leaves in cold water and dry thoroughly. Place leaves rib side down. Place well-rounded teaspoon of filling in center of leaf. Fold both sides over to center. Fold over one end and roll up. Arrange in 2-quart casserole, seam side down. Add 2 cups water. Weight stuffed leaves with plate. Bake at 350°F for 45 minutes.

Refrigerate until chilled, still weighted down. Remove from water. Serve cold with parsley and lemon wedges.

Nutrition

Per serving (about 3oz/95g-wt.): 140 calories (70 from fat), 8g total fat, 1g saturated fat, 0mg cholesterol, 590mg sodium, 15g total carbohydrate (2g dietary fiber, 2g sugar), 3g protein

Tags: Make Ahead, Entertaining, Greek, Gluten Free, Sugar Conscious, Vegan,Dairy Free, Wheat Free, Vegetarian

Source: http://www.wholefoodsmarket.com/recipes/60

Curried Kale with Caramelized Shallots

"Kale, is one of nature's super foods. Enjoy it raw, sauteed, juiced or made into Kale chips. I like to use the heartier Dino Kale for this tangy yet subtlety sweet recipe that will give you a new found love for this healthy & nutritious super food!" 3 Shallots, thinly sliced 1 TBL Coconut Oil 1 TBL Curry Powder 1 TBL Agave Nectar 1 tsp. fresh lemon juice 1 bunch Kale (about 4 oz) stems removed and chopped into large pieces 2 TBL Tamari, Braggs or Nama Shoyu 2 TBL Water Heat oil over medium heat, add shallots and sauté until dark brown and caramelized, about 20 minutes. Stir in curry powder, agave and lemon juice. Add kale, soy sauce and water. Cover and steam for 5 minutes, stirring occasionally until kale is still chewy but tender. Do not overcook. Serve over Quinoa or Brown Rice! Source: Karma Chow Newsletter, 04/08/10

Holiday Table Worthy Veggie Meatloaf

3/4 c. Tomato Paste 3 TBL Tamari, divided 1 TBL dark agave nectar ½ tsp liquid smoke 1 TBL plus 2 tsp garlic, minced and divided ¼ c. olive oil, divided 1 c. onion, chopped & divided 1 c. Portobello mushrooms, chopped ½ c. celery, diced ½ c. carrot, finely diced ¾ tsp. sea salt ¾ tsp. freshly ground pepper ¾ c. cooked brown rice 2 c. cooked French lentils 1-1/2 tsp. Vegan Worcestershire sauce ¼ tsp. Dijon mustard 1 TBL Arrowroot powder ¾ c. gluten free/wheat free breadcrumbs 1. Preheat oven to 350 degrees. Line a loaf pan with parchment paper and set aside. 2. Cook lentils and brown rice per package directions. Set aside to cool (these can be prepared the day before and stored in the refrigerator overnight) 3. In a small bowl, combine tomato paste, 2 TBL tamari, agave, liquid smoke & 1 TBL garlic. Set aside 4. Heat a large skillet over medium heat, add 2 TBl olive oil and ½ cup onions. Saute for 5 minutes. Add mushrooms and sauté for 7 minutes. Transfer to a small bowl. Add the remaining 2 TBL of olive oil to skillet and sauté the celery, carrots, remaining garlic, salt and pepper over low heat. Cover and cook 10 minutes, stirring occasionally until veggies are tender. 5. In a food processor, pulse the rice and lentils 10 times. Transfer to a large blow. In the food processor, pulse cooked veggies, Worcestershire sauce, remaining TBL tamari, mustard, arrowroot and 1/3 cup of tomato mixture 10 times. Add to rice & lentil mixture. Fold in reserved sautéed mushrooms & onions, breadcrumbs and ½ cup raw chopped onion. 6. Press half of the mixture into the prepared loaf pan and spread with half of the tomato topping. Then, press the rest of the mixture into the pan, and coat with remaining tomato topping. Cover with foil and bake 45 minutes. Uncover and bake 15 minutes until top is brown. Remove from oven and cool for 15 minutes before serving. Source: Karma Chow Newsletter, 12/02/09

Garlicky Brussels Sprouts Sauté

Even people who don’t like Brussels sprouts will eat—and enjoy—this fast dish with a

tender crunch. Pre-peeled garlic cloves from the produce section make this recipe even

quicker.

Serves 6

• 1 lb. Brussels sprouts, ends trimmed
• 2 Tbs. olive oil
• 12 cloves garlic, peeled and quartered lengthwise
• 1 Tbs. brown sugar
• 1/2 tsp. salt
• 1/8 tsp. ground black pepper
• 1 Tbs. apple cider vinegar

1. Place Brussels sprouts in bowl of food processor. Pulse 12 to 15 times, or until shredded.

2. Heat oil in large nonstick skillet over medium-low heat. Add garlic, and cook 5 to 7 minutes, or until light brown. Increase heat to medium-high, and add shredded Brussels sprouts, brown sugar, salt and pepper. Cook 5 minutes, or until browned, stirring often. Add 1 1/2 cups water, and cook 5 minutes more, or until most of liquid is evaporated. Stir in vinegar, and season to taste with salt and pepper. Serve immediately.

Nutritional Information

Per SERVING:

Calories	87
Protein	3g
Total Fat	4g
Carbs	10g
Sodium	213mg
Fiber	3g
Sugar	2g

Source:

http://www.vegetariantimes.com/recipes/9697?section=

Hot Artichoke Dip

Everyone loves spinach-artichoke dip, but it’s a fat-and-calorie fiesta. Not this recipe—

yet you’ll never know it.

Makes about 2 1/2 cups

• 1 12-oz. pkg. light silken tofu
• 2 Tbs. reduced-fat mayonnaise
• 1 Tbs. Dijon mustard
• 1 Tbs. lemon juice
• 2 cloves garlic, minced (about 2 tsp.)
• 1/2 tsp. onion powder
• 1 15.5-oz. can artichoke quarters in water, drained, rinsed, chopped
• 1 cup frozen chopped spinach, thawed and squeezed dry
• 1/2 cup grated Parmesan cheese
• Paprika for dusting
• 
  

1. Preheat oven to 400F. Purée tofu, mayonnaise, mustard, lemon juice, garlic and onion powder in blender or food processor until smooth. Transfer to bowl.
2. Stir artichokes, spinach and Parmesan cheese into tofu mixture. Spoon into 8-inch glass pie dish or casserole. Bake 20 minutes. Dust with paprika; serve.

Nutritional Information

Per TABLESPOON:

Calories	16
Protein	1g
Total Fat	1g
Carbs	1g
Choelsterol	1mg
Sodium	56mg
Fiber	1g
Sugar	1g

Source:

http://www.vegetariantimes.com/recipes/9709?section=

Vegan Cardamom Scented Chocolate Chip Cookies

"This recipe is a favorite of many of my clients and I thought that it would be perfect to share again for the upcoming holiday of love. Cardamom is a sexy scented spice that aids in digestion and speeding up the metabolism!"

2 c. Spelt or Oat Flour

3/4 c. Rolled Oats

1/2 c. chopped Walnuts (optional)

1 c. Grain Sweetened Chocolate Chips

1/2 tsp. Sea Salt

3/4 tsp. Baking soda

1/8 tsp Cinnamon

¼ tsp Cardamom

2/3 c. Agave Nectar

2/3 c. Coconut Oil, melted

2 TBL Almond Milk

1 tsp. Vanilla Extract

Preheat Oven to 350 degrees. Place dry ingredients in a large mixing bowl and stir to

combine.

Combine wet ingredients in a medium bowl and whisk together. Add wet mixture to dry and stir together with a wooden spoon until combined. Refrigerate for 10 minutes.

Place by the tablespoon on a baking sheet lined with parchment paper. Bake for 10-12 minutes or until golden brown. Remove and cool on a wire rack.

Source:

Karma Chow Newsletter, 02/01/2010

Tofu Nuggets

1 pkg. firm or extra firm tofu
3/4 c. flour
1 c. soymilk
1 tbsp. vegan worcestershire (optional)
3/4 c. well-crushed saltine crackers
1 tsp. poultry seasoning (Mrs. Dash or something like that... make sure it's only spices, no animal products!)

cut tofu into sticks about 1/2 inch wide and 2-3 in long and place on paper towels. pat dry. put flour in one wide shallow bowl, whisk soymilk and vegan worcestershire into another wide, shallow bowl, and mix the crackers and seasoning in a third wide, shallow bowl. Take a few pieces of tofu at a time, and roll first in the flour, then dredge in the soymilk mix, and then roll in the saltine mix, pressing to hold if need be. Place nuggets on a greased cookie sheet and bake at 350-375 degrees F for about 30 minutes, flipping halfway through. ENJOY!

Source:

http://www.veganrepresent.com/forums/showthread.php?t=282&page=268

Spinach Pesto

2 Cups Baby Spinach Leaves
Handful of Flat Leaf Parsley, about 1/2 cup
4 - 5 Large Basil Leaves
1/2 cup Walnuts, lightly toasted
3 Garlic Cloves, peeled
1/4 teaspoon Salt
Pinch of Freshly Ground Black Pepper
3 Tablespoons Extra Virgin Olive Oil

Pile everything but the oil into a food processor and combine well.
Using a spatula, scrape the sides then reattach the lid.
With the motor running, drizzle in the oil through the feed tube one tablespoon at a time until everything is smooth but not oily. You may only end up using 2 tablespoons. (Use the remainder for topping the pesto, if you’re keeping it in the fridge).

Pesto may be kept in a sealed container, topped with oil. Otherwise, it freezes very well in ice cube trays or flattened, in a ziploc bag, where you can break off desired amounts for soups, crustini or pasta for one.

Source:

http://veganvisitor.wordpress.com/2008/03/03/spinach-pesto/

Mini Crustless Tofu Quiches

olive oil spray
1 teaspoon minced garlic
1/2 cup bell pepper
1 cup chopped mushrooms
1 tablespoon minced fresh chives (or one green onion)
1 teaspoon minced fresh rosemary (or 1/2 tsp. dried, crushed)
black pepper to taste
1 12.3-ounce package lite firm silken tofu, drained of water
1/4 cup plain soymilk
2 tablespoons nutritional yeast
1 tablespoon cornstarch (may sub another thickener such as arrowroot or potato starch)
1 teaspoon tahini (preferred) or cashew butter
1/4 teaspoon onion powder
1/4 teaspoon turmeric
1/2-3/4 teaspoon salt

Preheat the oven to 375 F. Spray 12 regular-sized muffin cups well with non-stick spray. (I used silicone cups like these.)

Lightly spray a non-stick skillet with olive oil and sauté the garlic, bell peppers, and mushrooms over medium heat until the mushrooms just begin to exude their juices. Stir in the chives, rosemary, and freshly ground black pepper, and remove from the heat.

Place the remaining ingredients into a food processor or blender. Process until completely smooth and silky. Add the tofu mixture to the vegetables and stir to combine. Spoon equally into the 12 muffin cups: it will fill regular muffin cups about halfway.

Put the muffin pan into the oven and immediately reduce the heat to 350 F. Bake until the tops are golden and a knife inserted into the middle of a quiche comes out clean--about 25-35 minutes depending on your oven and muffin cups (silicone will take longer than metal, so if you're using a metal pan, check it at 20 minutes). Remove from the oven and allow them to cool for about 10 minutes. Enjoy! They're light, so plan on making more of these—or serve hearty side dishes—if you're serving more than 3 people.

4 mini-quiches contain: 96 Calories (kcal); 3 g Total Fat; (23% calories from fat); 11 g Protein; 8 g Carbohydrate; 0 mg Cholesterol; 459 mg Sodium; 2 g Fiber

Source:

http://blog.fatfreevegan.com/2006/12/mini-crustless-tofu-quiches.html

French toast and Healthiest-ever pancakes

healthiest ever pancakes
yields 4-6 pancakes
1 c whole wheat pastry flour
tbl baking powder
a little salt
1 banana
1 cup non-dairy milk
1 tsp vanilla
half a cup of blueberries (you can add other berries, nuts, cinnanmon, chocolate chips)

-combine the dry ingredients in a mixing bowl
--blend wet ingredients, and then mix with dry ingredients
-ladle on to heated skillet
-when bubbles form, flip. take off griddle when heated through.

french toast
batter: 1 cup non-dairy milk, tbl tahini, tbl nutritional yeast, tsp maple syrup, cinnamon to taste
-choose a thick slightly stale bread (i used whole wheat sourdough, because i'm crazy for sourdough!)
-dip slices in batter so completely covered
-cook french toast on each side until lightly browned

strawberry banana pancake topping
1/4 cup frozen strawberries , sliced
1 banana chopped
1 tbl maple syrup
-combine ingredient in sauce pan
-cook until strawberries have thawed and flavors have mingled.
(you could microwave this if you really wanted to)

Source:

http://vegandenovo.blogspot.com/2008/05/french-toast-and-healthiest-ever.html

Tempeh Bacon

4 Tbs tamari
1/2 cup water
1 Tbs honey
garlic powder to taste
1 Tbs smoke flavour
8 oz tempeh strips (sliced tempeh)
4 Tbs vegetable oil

Combine first 5 ingredients to make the marinade.
Put tempeh slices in shallow disk and pour he marinade on top. Marinate for 4-8 hours. Shake now and then.
Fry the tempeh in the hot oil until brown and crisp.

Source:

http://www.tempehshop.com/recipes/recipe_bacon.html

BBQ Tempeh

1 package of tempeh
1 onion
1 bell pepper
1 can of hominy
Your favorite BBQ sauce

Preheat over to 350 degrees

Cut tempeh in half long ways and then each half into about four strips.

Boil water, and boil tempeh for about three minutes.

Saute onion and bell peppers

Place tempeh, and onion and bell pepper in a baking dish.

Add hominy

Cover with a tablespoon of soy sauce

Cover and mix in your favorite bbq sauce

Cook for 30-40 minutes

Source:

http://vegandenovo.blogspot.com/2008/05/down-home-cookin-bbq-tempeh.html

Hamantaschen (Oznei Haman)

3/4 Cup Margarine
1/2 Cup Granulated Sugar
3 Tablespoons Smooth Cashew Butter
3 Tablespoons Orange Juice
1 Teaspoon Vanilla Extract
1 Teaspoons Baking Powder
2 1/4 Cups All-Purpose Flour

Jam or Preserves of your choice (I just went through my fridge and used up whatever I could find- Some strawberry, cherry, guava, and yellow plum preserves. Anything you like is just fine! Even a few chocolate chips wouldn’t hurt, too…)

Using a stand or hand mixer, thoroughly cream together the margarine and sugar until smooth. Beat in the cashew butter, followed by the orange juice and vanilla extract. Mix the baking powder together with the flour, and then slowly incorporate the dry mix in until it forms a ball. It might take a bit of time, but don’t be tempted to add any more liquid- It just needs a little persuasion. Cover and refrigerate for at least an hour before proceeding.

Once the dough is completely chilled, preheat your oven to 375 degrees and line two cookie sheets with silpats or parchment paper.

On a lightly floured surface, roll the dough out to 1/4 inch thickness. You will probably want to coat the dough itself lightly with flour, and if it becomes too finicky to roll out without sticking, toss it back into the fridge for a few minutes. Cut out circles of about 3 inches in diameter with either a cookie cutter or drinking glass. Move the circles onto your prepared baking sheets, and spoon a small mound of filling onto the center of each circle, about 1 tablespoon each. Pull up the sides of the circle in order to form a triangle, and pinch the corners firmly so that they don’t separate or fall down during baking. If you’re really concerned about them staying in shape, you can freeze them just prior to baking, but I tossed them in the oven right away. Bake for 8 - 10 minutes, until lightly golden brown but still rather pale. Allow them to sit on the baking sheet for a few minutes before sliding the silpats or parchment onto a cool surface.

Source:

http://bittersweetblog.wordpress.com/2008/03/22/a-cookie-worth-celebrating/

Cheesy vegan lasagna

INGREDIENTS:
-tofu ricotta
-cheese sauce
-about 15 cooked lasagna noodles (i used whole wheat...othergood choices are jersulem artichoke and brown rice)
-your favorite marinara sauce (at least a jar's worth)
-vegan parmesan or mozzarella to sprinkle on top

tofu ricotta:
18 oz firm tofu
3 tbl nutritional yeast
1 tbl dried basil
1 tbl oregano
1 tbl garlic powder
salt and pepper
-crumble tofu with a fork
-mix in seasoning

cheese sauce
1 cup of water
1/4 cup roasted red peppers
1/4 cup raw almonds
1/4 cup lemon juice
3 tbl tahini
3 tbl whole wheat flour
2 tbl corn starch (or arrowroot)
salt, garlic powder
-blend all ingredients together

PUTTING IT ALL TOGETHER:
-preheat oven to 350 degrees
-spray a 9x13 pan with cooking spray
-spread you marinara sauce
-cover with about 5 noodles, slightly overlapping each other
-cover with ricotta
-pour a thin layer of cheese sauce
-lay 5 more noodles, then ricotta, then cheese sauce
-lay down the last 5 noodles, and pour the remaining sauce
-sprinkle your parmesan or mozzarella over the sauce
-i added some black olives on top
-bake for 40 minutes covered, and 30 minutes uncovered



update:
i asked my family for critique. here is what they said:
brother: more vegan mozzarella, and maybe some soy crumbles or vegan sausage.
dad: fresh garlic and more spices. (i definitely agree, but my mom and brother are not fans of spicy foods)
me: i would have added layers of sliced vegetables like portabella mushrooms or zucchini
mom: make more of the same!

Source:

http://vegandenovo.blogspot.com/2008/05/cheesy-vegan-lasagna.html

Asian Noodle Salad

2 1/2 Tablespoons Soy Sauce
Juice of One Lime (about 3 Tablespoons)
3 Tablespoons Brown Sugar
2 Tablespoons Sesame Seed Oil
2 Tablespoons Rice Wine Vinegar
1/4 teaspoon Chili Flakes (2 small, red, dried chillies, crushed)
2 Cloves of Garlic (2 teaspoons)
4 Scallions
2 Carrots
1/2 Cup Red Cabbage, shredded
10 Sugar Snap Peas
1/2 Lb (1/2 Package) Eggless Cantonese Steamed Chow Mein Noodles (Spaghettini may be substituted nicely)

Whisk the soy, lime juice, brown sugar, sesame oil and rice vinegar in a small bowl.
Stir in the chili flakes and garlic and allow to sit for about 20 - 30 minutes, while you prepare the remainder of the salad.
Bring a large stock pot of water to a boil. Add the noodles and cook for about 2 minutes. If you are using alternate noodles, cook as to the package directions to al denté.
Drain and rinse the noodles with cold water. Let the noodles sit in the colander to remove as much of the water as possible.
Wash and peel the carrots. Cut into 2″ matchsticks.
Shred the cabbage into long lengths, 1/8″ thick.
Peel and thinly slice the scallions lengthwise.
Slice the scallions and sugar snap peas on a 1/8″ diagonal, trying to keep all the vegetables about the same size.
Place the noodles into a large serving bowl.
Whisk and taste the dressing, adjusting if necessary.
Toss over the vegetables and drizzle the dressing. Mix well to combine everything evenly.
Garnish with cilantro or parsley… or if you’re feeling crazy you could shake over some toasted pine nuts or broken peanuts. Perfect.

Source:

http://veganvisitor.wordpress.com/2007/06/21/asian-noodle-salad/

CHEESELESS MACARONI N’ CHEESE

250g Elbow Macaroni, about 1/2 Lb
1 Tablespoon Margarine, or butter
1 1/2 Tablespoons All Purpose Flour
1 3/4 Cups Plain Soy Milk
2 bay leaves
2 Cloves Garlic, peeled and broken with the side of a chef’s knife
Scant 1/2 teaspoon Salt, or to taste
1/8 teaspoon Tumeric Powder
Pinch Cayenne Pepper, to taste
1/4 teaspoon Garlic Powder
1 Tablespoon Nutritional Yeast Flakes

Cook the pasta as to package directions to al dente.
Drain, rinse and set aside.
Warm the milk over a low heat and add the bay leaves and garlic.
In a medium saucepan, melt the margarine then sprinkle over the flour mixing well to combine and smooth to make a roux.
Strain the milk and whisk into the flour mixture.
Add the spices and salt, continuing to whisk occasionally to remove any chance of lumps until saucy thick and smooth.
Pour over drained pasta and mix.

Source:

http://veganvisitor.wordpress.com/2008/04/16/favourite-things-dinner/