Saffron Risotto

5 cups vegetable broth/stock

(if it's thick use 3-4 cups + water)

1/2 tsp saffron threads

2 tbsp olive oil

1/2 cup minced onion

11/2 cups arborio rice

1/2 cup dry white wine

2 tbsp earth balance (or any other vegan margarine/spread)

salt and pepper to taste

(be careful with the salt. The stock might be salty)

In a medium saucepan bring the stock to a boil , add the saffron threads and reduce heat to low. Cover.

In a large heavy skillet melt earth balance with olive oil over medium heat. add onion and cook for a few minutes. Add the wine and cook until reduced a bit. add rice, stir. Begin to add the stock. One laddlefull at a time, constantly stirring. Wait until it's fully absorbed before adding more. Keep adding as needed, being careful not to let the bottom stick to the pan. Risotto should be creamy and a little al dente. Garnish with chopped parsley.

Variations

Can add 11/2 cups of peas or freshly cooked chopped artichokes(3 hearts + all the leaves scrapings)

Leek and wild mushroom stuffing

2 portobello mushrooms

1 lb shitake mushrooms

1/2 oz dried porcini mushrooms

3/4 cup vegetable stock

3 garlic cloves

2 loafs sourdough bread, crusts cut off and cubed

1 cup dry white wine

1/2 cup earth balance (or any other vegan margarine/spread)

3/4 cup chopped leeks

1 tbsp fresh thyme

1 tbsp fresh sage

3/4 cup walnuts

salt and pepper to taste

Heat 1/2 cup vegetable stock and add porcini mushrooms. Let soak for at least 15 mins. Drain (saving liquid) and chop.

In a large heavy skillet melt earth balance over medium heat. Sautee chopped mushrooms, leeks and garlic. After a few minutes add the wine and porcini mushrooms. Cook 5-10 mins.

Transfer to bowl. Add chopped herbs and cubed bread. Mix in the vegetable stock. Pack in baking dish and bake in 350 oven for 30 mins. broil for 5-10 mins or until top is browned.

Whole wheat pizza dough

1 package dry yeast

1 tsp agave (or any other vegan sweetener)

1 cup warm water

1 tsp salt

1 tbsp olive oil

2 cups whole wheat flour

1 cup white flour

In a large bowl sprinkle yeast into the warm water and add the agave. Stir and let stand 15 mins. Add salt and olive oil. Slowly add flour until fully incorporated. Transfered to a floured surface and knead for about 15mins. Place back in bowl, rub olive oil on top to prevent drying, cover with a kitchen towel and let rise for an hour. Bring back to floured surface and flatten out with a rolling pin into a circle or rectangle.  Top with favorite toppings and bake in 350 oven until golden and slightly crispy.

Vegan 'ricotta'

Great as a pizza topping

1 blocks of extra firm tofu

1 clove of garlic

5-8 basil leaves

1 tbsp nutritional yeast

2 tbsp olive oil

salt and pepper to taste

Place all ingredients in food processor and pulse until 'ricotta' consistency is achieved.

Mango chutney

1 cup chopped mango

1/2 cup chopped banana

1/1 cup chopped papaya

2 tbsp olive oil

1 medium union, chopped

1 garlic clove

1/4 cup dry white wine

1/2 tsp crushed red pepper flakes

1 tbsp fresh chopped parsley

salt and pepper to taste

Heat olive oil over medium heat. Add onion and cook for a few minutes. Add fruit and garlic. Add white wine, red pepper flakes and salt & pepper. Simmer covered for 10 mins. Uncover and cook until it gets nice and thick (approx. 15 mins). Garnish with chopped parsley.

Rosemary and garlic mashed potatoes

5 lbs yokon gold potatoes, peeled and cubed

oat milk

4 tbsp olive oil

2 cloves garlic

2 tbsp finely chopped fresh rosemary

1 tbsp olive oil

salt & pepper to taste

Boil potatoes until well done. Drain and set aside. In a large pot heat olive oil and add garlic. Turn heat to low, add the potatoes, earth balance and rosemary. Start mashing, adding as much soy milk as needed. Add salt & pepper.

Black bean cakes

1 can black beans

2 chopped garlic cloves

3 tbsp chopped onion

1 tbsp chopped fresh cilantro

egg replacer for 1 egg (ener-g)

1'4 cup bread crumbs

salt & pepper to taste

Drain and rinse beans. place in bowl and mash. Add the remaining ingredients and mix well. Form into small patties and chill for at least an hour. Pan fry in a bit of olive oil. Serve with vegan aioli.

Hummus

2  15oz cans of chickpeas

2 cloves garlic

juice of 1 lemon

1 tsp lemon zest

4 tbsp raw tahini

2 tbsp olive oil

salt & pepper to taste

water

Place first first 7 ingredients in blender. add enough water to blend.

Banana nut bread

3/4 cup whole wheat flour

3/4 cup white flour

1/2 cup rolled oats

3/4 cup walnuts

1 cup evaporated cane juice sugar

1/2 cup brown sugar

1 tsp pumpkin spice

1 tsp cinnamon

pinch of nutmeg

pinch of ground cloves

1 cup mashed bananas (2-3)

1/3 cup vegetable oil

1/2 tsp salt

2 tsp vanilla extract

1/4 cup oat milk

Mix all dry ingredients in a bowl. Mix all wet ingredients together. Slowly incorporate wet into dry.

Pour into a greased bread baking dish and bake in a preheated 375 oven for 1 hr. Bake until a knife inserted in the middle comes out clean.

Potato Salad

2 lbs small red potatoes

1/3 tsp crushed garlic

1 tbsp finely chopped shallot

2 tbsp finely chopped yellow onion

1 tbsp finely chopped fresh dill

1 tbsp lemon juice

1 tbsp white vinegar

2 tbsp dijon mustard

1/2 cup light vegan canola mayo

Salt & pepper to taste

Quarter and boil potatoes. When done, drain and let cool. Mix all remaining ingredients in small bowl and add to potatoes. Chill. Sprinkle with paprika to serve.

Vegan Loaf

2 boxes plain seitan (rinsed and drained, finely minced in food processor)

1/4 cup carrots (quartered lengthwise, then chopped)

1/4 cup celery (quartered lengthwise, then chopped)

1 medium shallot (finely chopped)

4 tbsp onion (finely chopped)

2 cloves of garlic (finely chopped)

1 tsp fresh rosemary (finely chopped)

1 tbsp fresh basil (finely chopped)

2 tbsp tomato paste

2 tbsp nutritional yeast

2tbsp bread crumbs

energy-g egg replacer for 1 egg

2tbsp olive oil

1/2 cup mushroom and onion gravy (see recipe)

salt & pepper to taste

Sautee onions, shallots, carrots, celery and garlic in olive oil. Add dash of white wine and simmer. Transfer to bowl. Add the rest of the ingredients. In a greased cookie sheet arrange as a loaf, sprinkle with bread crumbs and bake 45mins in preheated oven (375F). Broil for 10 mins. Serve with mushroom and onion gravy.

Mushroom and Onion Gravy

8 oz baby portobella mushrooms

4 tbsp chopped onion

1 clove of garlic

5 tbsp olive oil

3 tbsp flour

1/4 cup dry white wine

1-2 cups vegetable stock

2 tbsp chopped fresh parsley

salt & pepper to taste

Sautee onions, garlic and roughly chopped mushrooms in 1 tbsp olive oil. Add white wine and reduce. Set aside. Add remaining olive oil and heat. Add flour slowly whisking constantly. Cook a few minutes and slowly start adding the stock. Bring to a boil, reduce heat and allow to thicken. Add the mushroom mix into the pot. After a few minutes transfer to blender and puree. Return to pot and cook a few more minutes. Add parsley.

Corn cakes

1 cup cornmeal

1/4 cup all purpose flour

1/2 cup finely chopped yellow onion

2 tbsp finely chopped red bell pepper

2tbsp finely chopped green bell pepper

1 clove, finely chopped

1tsp baking powder

energy-g egg replacer for 1 egg

splash of dry white wine

2 tbsp olive oil, plus more for frying

1 cup cooked corn, coarsely chopped

1/2 cup oat milk

1/2 tsp paprika

1/2 tsp coriander

1 tbsp chopped fresh chives

1 tsp fresh chopped cilantro

1/3 tsp crushed res pepper flakes

salt & pepper to taste

In a bowl mix all dry ingredients, including spices and herbs (except egg substitute). In a small sauce pan, heat olive oil. Sautee onions, peppers and garlic. Add corn. Add wine and allow to reduce. Add oat milk and powdered egg substitute. Stir. Take off heat and add to dry mixture. Stir well. In a large skillet heat up oil (enough to cover pan) and fry the mixture by the spoonfuls until golden. Flip. Place the cooked corn cakes in paper towels to remove excess oil. Serve with homemade guacamole.

Guacamole

2 haas avocados

juice of 1 lime

1 tbsp chopped cilantro

2 tbsp finely chopped red onion

1 small garlic clove

1/2 tsp coriander

1/3 tsp crushed red pepper flakes

salt & pepper to taste

Place avocados, lime juice garlic, coriander, red pepper flakes, salt and pepper in food processor. Blend until creamy. Transfer to serving bowl, fold in onion and cilantro. Garnish with a sprinkle of paprika on top.