Tempura battered tofu



1 block extra firm tofu, frozen, pressed/drained


2 tablespoons liquid smoke

1 tablespoon Dijon mustard

1 tablespoon Italian seasoning

1 teaspoon Greek seasoning

Freeze your tofu at least one day. (In package)  Remove from package and press as much water out of your tofu with your hands as possible, then press in paper towels till as much water as possible is out. ( I would LOVE a tofu press but for now, I wrap my tofu square in paper towels, place it in a colander and set a heavy pot with a heavy can of something in it!)

In a deep bowl with lid, combine marinade ingredients and place drained tofu into it, turning to coat all sides.  Put lid on bowl and refrigerate for at least 2 hours.

Prepare tempura batter as directed on package (I use Kikkoman brand).

Heat about 2 inches of oil in skillet over high heat.  Slice tofu into 1 inch cubes and dredge in tempura batter, dropping carefully into hot oil.  Flip cubes in oil till golden and crispy.  Remove tofu cubes with slotted spoon to paper towels to drain.

Salt and pepper and serve hot with veggies on the side.  Really good the next day cold in a tossed salad!


*Tip*  Do your freezing and draining  a couple of days before you want to have this dish.  It can sit in the marinade overnight without being mushy the next day.


Baingan Bharta (Spicy Roasted Eggplant)




1 large eggplant

1- 16 oz. can of diced tomatoes with juice

1 medium onion, chopped

1-2 medium jalapenos, seeded and chopped

3 cloves garlic, minced

2-3 teaspoons good curry powder (more or less to taste)

1 teaspoon cumin

1 teaspoon black mustard seed

1/2 teaspoon allspice

1/2 teaspoon coconut sugar

Salt and pepper to taste

Chopped fresh cilatro to taste

2 tablespoons olive oil plus enough to brush on eggplant

Heat oven to 425F.  Slice eggplant in half and lay on a baking sheet sprayed with non-stick spray, skin side up.  Brush skin with olive oil.  Roast in oven till eggplant is collapsing in on itself (about 35-40 minutes).    Meanwhile, in a skillet heat olive oil over medium heat add spices… saute for a minute till they reliease their fragrances, and then saute onions, garlic, and jalapeno till onion is golden and softened (about 8 minutes).  Remove eggplant from oven and cool slightly.  Remove eggplant pulp with a spoon.  In a food processor, add tomatoes, eggplant pulp, onion and spice mixture, sugar, salt and pepper.  Process till pretty smooth but leave a little texture.  Pour into bowl and add chopped cilantro.  Serve over basmati rice or jasmine rice withvegan naan or chapatis on the side.


Crack slaw (Asian-style coleslaw)





For the slaw:

1-14 oz. bag of cole slaw mix (or shred one head of green and purple cabbage and 4-5 large carrots)

5 green 0nions, sliced

3 tablespoons Earth Balance spread

2 tablespoons sesame seeds

1 cup slivered raw almonds

1 package ramen noodles, crunched up (do not use the flavor packet)

Salt and pepper to taste



1/3 cup light oil (vegetable, sesame or canola)

3 tablespoons coconut sugar

1 1/2 tablespoon soy sauce

1 1/2 teaspoon rice vinegar


In a large skillet, melt butter spread and add all ingredients for slaw.  Cook over med-high heat till golden and slaw is slightly wilting.  In a small bowl, mix dressing ingredients.    Let slaw mix cool slightly and then toss with dressing, salt and pepper.  Refrigerate for at least an hour (if you can wait that long) and just TRY to stop eating it!!

Falafel with tahini dressing





2 cups dried chick peas soaked in water for 12 hours (at least 8)

4-5 cloves of garlic

1/2 cup chopped fresh flatleaf parsley

1 teaspoon coriander

1/2 small yellow onion, diced

1 1/2 teaspoon cumin

1 teaspoon curry powder

1 teaspoon smoked paprika

1/4 cup Panko bread crumbs

Salt and pepper to taste

1 1/2 teaspoons baking soda

Olive oil or coconut oil for frying

Wash the chick peas and put them in a food processor with the garlic, onion, parsley, bread crumbs, and spices.  (Leave out the backing soda)  Grind till you get a rough, moist consistency (don’t over process).  You may need to add a splash of water if mixture becomes too stiff.   Turn mixture into a bowl and cover.   Let sit at least 30 minutes.

Heat oil over med-high heat.  Add baking soda to mixture and mix well with your hands that have been wet a little to keep dough from sticking to you.   Shape dough into small balls (about the size of a plum) and flatten slightly before carefully dropping them into the oil. Fry on each side a few minutes till golden brown.  Remove and set on paper towels to drain.

Tahini Dressing

1/4 cup tahini

1/4 cup water

juice from one medium lemon

1 teaspoon of dried parsley flakes

A few drops of water (only if dressing is too thick)

Salt and pepper to taste

Place tahini in a small bowl and add water a little at a time, mixing well with each addition.  Add the rest of the ingredients and mix well.

Serve falafel either stuffed in pita pockets with shredded lettuce, tomato, purple onion and the dressing OR over a bed of mixed greens with tomato wedges, lemon wedges and dressing (this is how we had it and it was FABULOUS!

Avocado, Roasted red pepper and tomato sandwiches



4 medium sized “crusty breads” (I used ciabatta breads)

2 medium avocados, sliced , peeled, seed removed

2 medium tomatoes, sliced

1 jar of roasted red peppers, drained

Red leaf lettuce


2 teaspoons Italian seasoning

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

Salt and Pepper to taste

Olive oil for toasting bread

Brush the bread inside and out with olive oil.  In a hot skillet sprayed with non-stick spray, toast bread till crunchy in each side.

Mix herbs and spices with Veganaise.

Spread both sides of bread with Veganaise and layer all ingredients.  Salt and pepper to taste.

Serve with pita chips and hummus!

Quad-colored Pasta Salad w/tangy dressing




16 oz. cooked spiral pasta (I used quad-colored veggie pasta)

1 cup each diced yellow squash and zucchini

1/2 yellow onion, diced

2 large tomatoes, cored and diced

1 tablespoon olive oil

2 teaspoons Greek seasoning

Salt and pepper to taste


3  tablespoons olive oil

2 tablespoons Dijon mustard

1 tablespoon red wine vinegar

1 tablespoon Italian seasoning

In a large skillet, sautee’ both squashes and onion in the olive oil till onion is translucent and squash is tender.  Set aside and cool.  Meanwhile, cook pasta till al dente’.  Rinse in cold water and drain.

Combine pasta, veggies, and seasonings in a large bowl.  In a small bowl, combine ingredients for dressing and mix well.  Pour over pasta and toss till well coated.  Chill for at least 2 hours.

Vegan Garden Burgers


(Makes 5-6 medium sized burgers)

1/2 cup each black beans and Navy beans (if using canned, rinse and drain very well)

2 small crimini mushrooms, stems removed and sliced

1/2 large green bell pepper, diced

1/2 large purple or yellow onion, diced

2 tablespoons pepperocini rings

1 cup cooked brown rice

1 tablespoon liquid smoke

2 teaspoons Cavenders Greek Seasoning

1 eggs’ worth of Egg Replacer (follow the directions on the package to equal 1 egg)

3/4 to 1 cup panko bread crumbs

Combine all ingredients except egg replacer and bread crumbs in food processor and process till lightly chunky (not smooth, it makes it too mushy)

Place mixture in a cheese cloth and set in strainer over large bowl.  Refrigerate for at least 4 hours (overnight is better).  Remove mixture from cloth and discard collected moisture from bowl.  Place mixture in bowl and add egg replacer and bread crumbs.  Mix with hands till all incorporated.

Heat about a tablespoon of olive oil (or use a few sprays of non-stick cooking spray if you prefer) in a large skillet over med-high heat.  Form mixture into patties with your hands.  Fry for about 5 minutes on each side till a nice crust is formed and patties are well heated all the way through.

Serve on good buns with your choice of condiments.

I topped mine with Pepperjack soy cheese slices and used dijon mustard, red leaf lettuce, tomato and a little salt and pepper.. all on a crostini bun.  Very good 🙂