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2 medium acorn squashes, halved and seeded
2 tsp olive oil, plus 1 TBL
12 oz package of frozen soy crumbles
ground cinnamon
ground nutmeg
2 tsp coarse salt
1/2 medium onion, finely chopped
4 cloves of garlic, pressed through a garlic press
3/4 cup bulgur wheat (I like Bob’s Red Mill)
2 cups water
1/4 cup golden raisins
1/4 cup fresh italian (flat-leaf) parsley, chopped
2 TBL toasted pine nuts

Preheat oven to 400 degrees F. Place squashes, cut side down, in a casserole dish or on a cookie sheet. Bake until soft, about 40 minutes.

Heat 2 tsp of olive oil in a large pan over high heat. Add in frozen soy crumbles, a pinch of cinnamon and a pinch of nutmeg, and 1 tsp of salt. Stir and cook for a few minutes until heated. Transfer to a dish and set aside.

Add 1 TBL of olive oil to the same pan over medium to high heat, and add in onion. Cook until slightly translucent, about 5 minutes. Add garlic and stir. Add remaining teaspoon of salt and the bulgur and stir to combine. Add in water and bring to a boil. Once boiling, reduce heat to low-medium, cover, and let cook for 15 minutes. Once done, remove from heat and let sit for 5 minutes. Fluff with fork, then add in soy crumble mixture, raisins, parsley, and pine nuts and stir to combine.

Scrape out baked squashes, leaving 1/4-inch-thick bowls, and fold scooped squash into the bulgur soy crumble mixture and mix well. Place squash bowls on pan and fill each with an even amount of the mixture. Bake 14 minutes until warmed and tops are slightly browned.

Substitutions page

Costume and Party SuperCenter

2 cans 14 oz each cannellini beans
1 bunch of asparagus, rinsed and cut into bite-size pieces (discard bottom 2 inches)
2 cloves garlic, pressed through garlic press
2 TBL olive oil
1 TBL Earth Balance
Lemon juice (about 1 TBL)
Daiya
Daiya Mozzarella Shreds (1/4 cup to mix in and more for garnish-Optional)
Salt to season

In wok or large sauté pan, add olive oil, Earth Balance, garlic and asparagus. Sauté for 3-5 minutes on medium to high heat. Add cannellini beans with juice from cans. Bring to mild boil to thicken sauce. Cover while boiling and reduce to low simmer for about 5-7 minutes, stirring every few minutes. Sauce will thicken and turn to a creamy texture. Once done, add in lemon juice. Stir to combine and serve in bowls. Season with salt and garnish with a sprinkling of Daiya Mozzarella Shreds.

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2 TBL extra virgin olive oil
1 shallot, finely chopped (1/4 cup)
1 cup wild rice
3 cups Imagine no-chicken broth (vegan)
1/2 cup pecans
1/4 cup dried cranberries
1/4 cup golden raisins, coarsely chopped
2 TBL chopped fresh flat-leaf parsley
coarse salt and freshly ground pepper

*Best made a few hours before you are ready to serve. Let stand at room temperature.

Heat oil in a medium saucepan over medium heat. Add shallot, and cook, stirring occasionally, until tender, about 3 minutes. Add rice, and cook for 1 minute. Add no-chicken broth, and bring to a boil. Reduce heat, and simmer, covered, until rice is tender and starting to burst, 45 to 50 minutes. Drain any excess liquid. Transfer to a bowl.

While rice cooks, preheat oven to 400 degrees F. Arrange pecans on a rimmed baking sheet, and toast until browned and fragrant, about 8 minutes. Let cool. Coarsely chop pecans.

Add toasted pecans, cranberries, raisins, and parsley to rice. Season with salt and pepper. Serve warm or at room temperature.

Serves 6

Costume and Party SuperCenter

3/4 cup brown rice
1/4 cup wild rice
2 tsp sea salt
1 bunch of asparagus, rinsed and bottom ends cut off and discarded
1 TBL olive oil
2 celery stalks, finely chopped
1/2 brown onion, finely chopped
1/3 cup carrot, finely chopped
1/2 tsp dried thyme
6 cups vegetable stock
2 TBL scallions, finely chopped
1 TBL fresh italian parsley, finely chopped
1 TBL soy sauce (use tamari)
1/2 tsp hot pepper sauce (such as Tabasco)
fresh ground pepper, to taste

In a medium saucepan, add water, brown and wild rice, and salt. Bring to a boil, then cover and reduce heat to simmer for 45 minutes, until water is absorbed.

Steam asparagus for 2 minutes until tender but still crisp. Drain and rinse with cold water. Once cooled, cut into 1 inch pieces, keeping a few tips for garnish.

In a large saucepan, add olive oil, celery, onion, carrots, and thyme. Cook for 4-6 minutes on low heat until tender, stirring occasionally. Add in vegetable stock and cooked rice. Bring to a boil, then cover and reduce to simmer for 10 minutes.  Remove from heat and cool a few minutes.

Pour small batches of mixture into a blender (fill only half way). Be sure to leave half of the room since heated ingredients pressurize. Place blender cap on and cover with a towel while holding down cover. Use blend and puree cycles until smooth. Pour into pan and repeat process until all is blended.

Add cut asparagus, scallions, parsley, soy sauce, hot pepper sauce, and freshly ground pepper to blended soup and stir to combine. Simmer to re-heat and serve in bowls with asparagus tip garnish and a dollop of Tofutti Better Than Sour Cream.

Serves 6

This recipe is hearty yet on the bland side. I like to spice up my individual bowl by adding in 1-2 shakes of additional hot pepper sauce. If you are one who prefers a completely smooth soup, then add in the asparagus, scallions, and parsley to the blender and puree with the broth/rice mixture. Serve with a side of crusty bread.

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1/2 small onion, chopped
1 small carrot, peeled and chopped
1 clove garlic, peeled and chopped
1 tsp sea salt (divided into two 1/2 teaspoons)
1/4 tsp celery seed
1 TBL olive oil, plus more for frying
1 lb cooked lentils, drained
1/2 cup breadcrumbs
1/4 tsp freshly ground pepper
2 TBL cornstarch
1 TBL Worcestershire Sauce (Annie’s Naturals is vegan)
1/4 cup water
1/2 cup pumpkin seeds, lightly crushed (place on a flat plate)

In a food processor, add onion, carrot, garlic, 1/2 tsp sea salt, and celery seed and pulse until finely chopped.  In a large pan over medium heat, add 1 TBL olive oil and carrot mixture and saute until tender, stirring occasionally, about 5 minutes.

In a large bowl, mix together lentils, breadcrumbs, 1/2 tsp sea salt, pepper, and cooked carrot mixture.

In a small bowl, combine cornstarch, Worcestershire, and water. Add to lentil mixture and combine well. Form mixture into round patties. I like to use square pieces of parchment paper to press out each patty. It is easy to work with and remove patty without smashing. Press one side into lightly crushed pumpkin seeds. If you want to do both sides, you will need to double the amount of seeds.

Heat 1 TBL olive oil in a large pan and cook 2 lentil patties at a time over medium-high heat, about 5 minutes each side. Once done, add your favorite dairy-free cheese, and cover to melt. Serve on Ezekiel sprouted grain bun with arugula.

Makes 12 patties. Freeze uncooked patties in between parchment paper and store in a zip-lock freezer bag. 

1/4 cup uncooked lentils contain 13 grams of protein and 15 grams of fiber.

BulkOfficeSupply.com

1 bag of fresh baby spinach (about 4 cups), stems removed
1/4 cup Silk creamer
1/3 cup vegetable broth
2 medium potatoes, peeled and cut into bite-size cubes
2 cloves garlic, pressed
1 14 oz package tofu, extra-firm, rinsed and patted dry
1/8 tsp turmeric
1/8 tsp salt
1/8 tsp pepper
1/8 tsp chipotle powder
2 TBL Earth Balance (non-dairy butter)
4 strips of Lightlife Smoky Tempeh Fakin’ Bacon, cut into bite-size pieces

In a large skillet, saute spinach, soy, and vegetable broth over medium heat until wilted. Add potatoes and garlic and continue to cook over medium heat, covered, and stirring occasionally, until potatoes are soft, about 10 minutes.

Preheat oven to 375 degrees F.

In a food processor or blender, puree half of the tofu with the turmeric, salt, pepper, and chipotle powder.  Add this mixture to the cooked spinach-potato pan and crumble in the remaining half of the tofu. Mix to combine. Pour mixture into a pan (I like to use a tart pan 9×1.125 in or 22.9×2.9 cm where the bottom pops out for easy removal of the finished product). Bake for 20 minutes. Once done, let the frittata set for about 10 minutes before cutting.

In a small skillet, heat Earth Balance and add in bacon. Fry a few minutes, stirring occasionally, until crispy. Plate a slice of the frittata and garnish the top with tempeh bacon.

Serves 6-8

Tip: If you do not like spinach, try kale, broccoli, or add in dairy-free cheese. Customize to your liking. Just be sure to top it with the tempeh bacon, as it adds texture and flavor.

Office Supply

4 medium to large russet potatoes, peeled and diced for boiling
2 TBL Earth Balance (dairy-free butter)
1/4 cup Silk Creamer Original
salt and pepper, to taste
2 packages Hains Vegetarian Brown Gravy Mix (dry)
3 medium sized mushrooms, sliced and diced
1 clove garlic, pressed through garlic press
12 oz of soy crumbles (use your favorite brand)
1 large carrot, peeled and sliced lengthwise and diced into small pieces
1/2 cup frozen peas
1/2 cup frozen corn
1 cup Daiya cheese (yellow) cheddar *optional

Boil the potatoes until soft. Drain and mash the potatoes with the Earth Balance and Silk. Season with salt and pepper, to taste.

While potatoes are boiling, prepare mushroom gravy. Mix dry gravy packets with water according to package instructions, whisk and add in diced mushrooms. Bring to boil and whisk until gravy thickens, about 4 minutes. Turn off heat and add in garlic, whisking to combine, and cover until ready to use.

Preheat oven to 350 degrees F. In a 9×13″casserole dish mix in soy crumbles, carrots, peas, corn, and mushroom gravy. Mix to combine. If using Daiya cheese, sprinkle evenly over the top of the mix. You can even do half with cheese and half without. Finish off by covering the entire top with mashed potatoes, trying to keep the potatoes fluffed. Bake for 40 minutes, until the potato peaks are slightly browned.

Serves 4-6

Tip: For gravy, instead of using water, try using Imagine no-chicken broth or a vegetable broth to give this dish added flavor. If you like onion, add in 1/3 cup diced brown onion to the gravy when you add in the mushrooms.

SwimOutlet.com

1 package 12-14 oz extra-firm tofu (I like House Foods 14 oz), rinse, pat dry and cut into 16 thin slices
6 TBL soy sauce (can use tamari)
2 green onions (scallions), lightly chopped
1 large clove of garlic, peeled and chopped
1 tsp cornstarch
3/4 tsp agar powder or flakes, usually by dried seaweed or dried sea vegetables
1/2 cup hot water
1/4 cup agave syrup (can use maple syrup) *I like agave amber
2 tsp chicken broth (I like Imagine No-Chicken Broth which is vegan)
1/2 tsp ground powdered ginger
1/2 tsp ground mustard powder
14 oz of fresh pineapple chunks (if you use canned, then drain the juice), cut big chunks into bite-size pieces
1 large bell pepper (use 1/2 of red and 1/2 of green for color), seeded and cut into bite-size squares

Preheat oven to 500 degrees F. Brown the tofu slices in a nonstick pan, carefully flipping once to brown both sides. A good golden brown on both sides is best. Lay browned pieces in a single layer in a 9×13″ baking dish.

In a blender, add soy sauce, green onion, garlic, cornstarch, and agar and blend until combined. Add remaining ingredients except for the pineapple and bell pepper. Blend until combined.

In a small saucepan, pour in blended sauce and heat on high, stirring, until it comes to a boil. Boil and stir for 1 minute. to thicken. Add in the pineapple and bell pepper and stir. Pour mixture over browned tofu in the pan. Bake for 15 minutes. Serve over your favorite rice.

Tip: when you cut the tofu into 16 slices, cut tofu square in half, so now each half has to deliver 8 slices. It’s more manageable to get uniform slices.

Musicnotes.com

2 slices french bread (toasted)
3 slices Lightlife Tempeh Fakin’ Bacon 
Tomato slices
Mixed Greens
Vegenaise

Cook bacon according to package directions. Once done, lay out on paper-towel. On toasted bread, spread vegenaise on both sides, lay on bacon, top with tomato and lettuce and place bread on top. Cut in half and serve. Makes 1 sandwich. Can use in a tortilla wrap too.

Lightlife Fakin’ Bacon 3 strips contains 8 grams of protein and is low in sugar, carbohydrates and calories.

Substitutions page

Park Hotel

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