1 large tortilla (plain or flavored)
Tofutti Better Than Cream Cheese
1 slice cheese single (cheddar or American)
2-3 slices of Tofurky Oven Roasted deli turkey
¼ avocado sliced into thin layers
Slivers of Red Onion
Orange Bell Pepper sliced and diced to small squares
3-4 Small cherry tomatoes, sliced in half
Mixed greens or spring mix of lettuce
Spread a thin layer of Tofutti on tortilla. Spread a thin layer of Veganaise over Tofutti. Break cheese single in half and lay across long ends of tortilla. Lay in Tofurky slices and avocado. Layer on a small amount of the onion, bell pepper, tomatoes and mixed greens. Fold up the ends and roll up tortilla. Cut in half and enjoy.
Serves 1 or as a snack for 2
8oz container dairy-free cream cheese (I like Galaxy Nutritional brand)
1/2 round (3 oz) dairy-free blue cheese, crumbled (Soy Bleu by Veg Cuisine)
1/4 cup pine nuts
4 sundried tomatoes (not in oil), soaked, drained, and finely chopped
2 TBL basil pesto (Meditalia is dairy-free)
In a medium bowl, mix cream cheese, blue cheese, pine nuts, and sundried tomatoes until combined. Place on a serving plate and top with pesto. Garnish with a few pine nuts and sundried tomatoes if you like.
Serve with crackers (I like Back To Nature rounds from Whole Foods).
1/4 round (1.5 oz) dairy-free blue cheese, crumbled (Soy Bleu by Veg Cuisine)
1 TBL olive oil
1 tsp balsamic vinegar
1 Gardein Beefless Burger (frozen)
1 slice of cheese by Galaxy Nutritional Foods Rice Cheddar Flavor
1 English Muffin by Food For Life (Living 7-Sprouted Grains)
handful of baby greens
1 slice of red onion, finely chopped
In a small bowl, crumble in blue cheese, add oil and balsamic and lightly mix to combine.
In a small frying pan, cook frozen burger according to package instructions (you can choose to grill instead). Once done, add on cheddar cheese slice and cover for 30 seconds to melt.
While burger cooks, toast english muffin. Top toasted bottom half of muffin with baby greens and red onion. Then lay on the cheddar cheese burger and top with the blue cheese mixture.
Makes 1 outrageous burger
1 TBL parmesan flavor grated cheese (I like Galaxy Vegan brand)
2 TBL Vegenaise
2 tsp fresh lemon juice
a splash of worcestershire sauce (I like Annie’s vegan brand)
salt and pepper
1 french roll
a handful of baby greens spring mix
5 slices of Tofurky oven roasted deli
Slice and toast roll. In a small bowl, mix together dairy-free parmesan, vegenaise, lemon juice, and worcestershire sauce. Season with salt and pepper. Spread on both sides of toasted bread. Lay on baby greens and layer on turkey slices. Top with roll and enjoy.
Makes 1 sandwich
2 slices of bread of your choice (I like Pain Rustic)
handful of mixed baby greens
2 slices Tofurky turkey (oven roasted, blue box)
1 slice Rice brand Mozzarella cheese single
green goddess dressing
Spread each piece of bread with the green goddess dressing. On one half, lay in the mixed baby greens, then tofurky, then cheese slice. Top with other piece of bread, dressing side down. Cut in half. Serve with a side of cut heirloom tomatoes, brushed lightly with dressing.
Makes 1 sandwich
Tip: Use left over Tofurky Roast sliced thin.
1/2 cup parsley (Italian flat leaf), finely chopped
1 cup basil, finely chopped
5 oz bag of fresh spinach leaves, finely chopped
1/2 cup chives, finely chopped
1 TBL plus 1 tsp apple cider vinegar
3 cups Vegenaise
2 1/4 tsp Dijon mustard
1 tsp sea salt
1/2 tsp pepper
3/4 tsp fresh lemon juice
In a blender, add all ingredients and blend/puree until smooth and well combined, scrapping down the sides of the blender in between. Adjust the taste to your liking. Store in the refrigerator for up to 1 week.
Makes 3 cups of dressing
2 TBL olive oil
1 lb soy crumbles frozen (substitute for ground beef)
2 cloves garlic (pressed through garlic press)
1 tsp dried basil
1 tsp dried oregano
3 cups pasta sauce
salt & pepper to taste
1-2 TBL red wine (optional)
1 cup Imagine Organic No-Chicken broth
8 oz Tofutti Better Than Cream Cheese
1-2 TBL white wine (optional)
3 cups grated mozzarella (Daiya shreds)
no-boil lasagna noodles (Whole Foods 365 brand is egg free)
2 cups broccoli (shaved with serrated knife, microwave 1 minute)
1 cup parmesan (Daiya Italian shreds or Soya Kaas)
Pre-heat oven to 400 degrees. Grease 9×13 pan. In large skillet, add olive oil, soy crumbles, garlic, basil and oregano, stirring and combining ingredients, about 4 minutes medium-high heat. Stir in pasta sauce and bring to a simmer. Simmer for 2 minutes. Season with salt and pepper. Add red wine, if using. Set aside.
In medium saucepan over high heat, bring No-Chicken broth to a boil. Turn to low heat and add Tofutti. Whisk until combined and smooth, about 4 minutes. Season with salt and pepper. Add white wine, if using.
Spoon half of the meat sauce into the pan for an even layer. Sprinkle 1 cup grated mozzarella over the meat sauce. Top with lasagna noodles (4-5). Add shaved broccoli. Pour Tofutti cream cheese sauce over the broccoli. Cover sauce with another cup of grated mozzarella. Arrange lasagna noodles (4-5) over the cheese, then spoon remaining half of meat sauce over the noodles as evenly as possible. Sprinkle with remaining mozzarella and grated parmesan.
Bake 40 minutes. Remove from oven to rest 10 minutes before cutting.
Pass on the garlic bread and have a healthier and delicious side dish of kale chips or heirloom tomatoes cut up with freshly made basil vinaigrette.
2 TBL Earth Balance (non-dairy butter)
1 shallot, finely chopped
1 TBL all-purpose flour
1.5 oz dry cooking sherry
1 Not-Beef bouillon cube by Edward & Sons (vegan), dissolved in 2 cups hot water
2 packages Tofurky roast beef style slices
McCormick Grill Mates Montreal Steak Seasoning (opt for Low Sodium)
4 french rolls (sub style)
In a large skillet over medium heat, melt Earth Balance, then add shallots and saute for 2 minutes. Add flour, stirring to combine, and cook for another minute. Whisk in sherry until reduced. Add in prepared not-beef broth slowly while whisking. Once boiling, reduce heat and simmer while you prepare sandwiches.
Add broth to 4 ramekins for dipping, reserving some broth in the pan to dip meat slices. Place meat slices piled loosely on a cutting board. Lightly sprinkle with seasoning. Dip each slice in pan broth and layer on rolls. Serve with the ramekin of au jus dipping sauce.
Makes 4 sandwiches
Tip: I like to set up 4 ramekins of broth first before dipping seasoned meat slices in pan broth to avoid over-salty sandwiches.
1 large tortilla or lavish bread (use flavored tortillas for more taste)
¼ cup hummus
Cucumber peeled and diced
Red cabbage shredded
Red onion diced
Spread hummus on tortilla. Layer on a handful of each of the last 6 ingredients. Customize to your liking. Fold up the ends and roll up tortilla. Cut in half and enjoy.
Lima Bean Puree
1/2 onion, chopped
1 10 oz frozen package of lima beans
4 leaves of fresh mint
2 TBL olive oil, plus more for pan
In a frying pan, heat about 1 TBL olive oil, and saute onion and frozen lima beans, on medium heat for 5 minutes, stirring occasionally. Once done, place in a food processor and puree , adding in fresh mint leaves and 2 TBL olive oil until you have a mashed potato consistency.
While the above sautes, get started on your chicken rub.
zest of 1 lemon (outside yellow part only of entire lemon)
1 clove garlic, pressed
2 sprigs of fresh rosemary, finely chopped
2 heaping TBL of Dijon Mustard
Dash of cayenne pepper
1 TBL olive oil, plus more for pan
1 package of frozen Gardein Chick’n Scallopini (4 pieces)
In a small bowl, combine the zest of 1 lemon, garlic, rosemary, Dijon, cayenne, and olive oil. Mix to combine.
In a large frying pan, heat 1 TBL olive oil, rub both sides of each piece of Gardein chicken and place in pan. Fry each side for 3 minutes.
Serve over the lima bean puree.