Farinata (Socca)

Ingredients:

1 cup chickpea flour
2 cups warm water
1 teaspoon salt
4-1/2 tablespoons oil

Whisk together chickpea flour and water. Let batter stand 2 hours at room temperature. Skim off any foam. Add oil and salt.

Bake in 12 inch well greased pan at 500 degrees for about 20 minutes.

Mix in options:
* 1 teaspoon chopped rosemary
* 1 tablespoon chopped thyme
* 1 teaspoon sage

Topping options:
* sliced cherry tomatoes
* caramelized onions
* nicoise olives
* thinly sliced zucchini

Cashew Tofu Stir Fry

Ingredients:

1/2 cup vegetable stock
1 tablespoon cornstarch
3 tablespoons soy sauce
1/2 teaspoon ginger, minced
1/2 teaspoon hot pepper sauce
2 tablespoons grape seed oil
1 block firm tofu, cut into 1 inch pieces
1 green bell pepper, cut into 1 inch pieces
8 ounces sliced water chestnuts
1 small onion, cut into 1 inch pieces
1/2 cup shiitake mushrooms, sliced
1 cup cashews, dry roasted
2 green onions, sliced

Stir together stock, cornstarch, soy sauce, ginger, and pepper sauce. Set aside. Toss tofu chunks in some flour or cornstarch.

Heat oil in a wok. Add bell pepper, water chestnuts, onion, and mushrooms. Stir fry for 5 minutes. Then add tofu. Cook another minute. Add the liquid mixture and stir until sauce thickens. Stir in cashews. Garnish with green onion.

Serve with jasmine rice.

* Can replace tofu with soy chicken

Falafel Patties

Ingredients:

1/2 small onion, minced
1-1/2 teaspoon olive oil
1-3/4 cup chickpeas
1 egg replacer
flour, as needed
3 tablespoons cilantro
3 tablespoons parsley
1 green onion
1/3 cup cashew cream
2 tablespoons cornmeal
2 cloves garlic, minced
1 teaspoon cumin
1/2 teaspoon red pepper flakes
1 teaspoon ground coriander
1/2 teaspoon salt

1/4 cup cornmeal
2 tablespoons olive oil

Cook onion in olive oil.

In food processor, pulse chickpeas, egg replacer, cashew cream, cornmeal, garlic, cumin, coriander, pepper flakes, and salt. Add flour until desired consistency is reached. Pulse in the onions, cilantro, and parsley. Cover and chill for 30 minutes.

Place remaining cornmeal in a bowl. Form the mixture into 6 patties, about 1/2 inch thick. Roll in the cornmeal.

Heat the olive oil in skillet and cook 5 minutes on each side.

Serve with pita bread, tahini sauce, lettuce, tomatoes, and pickled turnips.

Baked Ratatouille

Ingredients:

1 tablespoon olive oil
2 cloves garlic, minced
1/2 onion, minced
thyme
1 small red chili pepper, minced
paprika
salt and pepper
4 ounces tomato paste
1 japanese eggplant, sliced
salt and pepper, to taste
zucchinis, sliced
yellow squashes, sliced
onion, sliced
mushrooms, sliced
tomatoes, sliced
2 teaspoons parsley, chopped

Roast garlic, onion, thyme, chili peppers, paprika, salt and pepper in olive oil a pan. Add tomato paste and cook for 5-10 minutes, adding water to adjust consistency. Place sauce on bottom of a casserole dish.

Layer vegetables in a spiral pattern over the sauce. Season with salt, pepper, and thyme.

Cover pan with foil and bake at 375 for 15 minutes. Season with parsley.

Orange Tofu

Ingredients:

1-1/2 cup water
2 tablespoons orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
2-1/2 tablespoons soy sauce
1 tablespoon orange zest
1 cup brown sugar
1/2 teaspoon ginger, minced
1/2 teaspoon garlic, minced
2 tablespoons green onion, chopped fine
1 teaspoon hot pepper sauce (optional)
3 tablespoons cornstarch
2 tablespoons water

1 block firm tofu, cubed
1 cup flour
salt and white pepper
3 tablespoons grapeseed oil

Pour water, orange juice, lemon juice, vinegar, and soy sauce in saucepan. Add orange zest, brown sugar, ginger, garlic, green onion, and hot pepper sauce. Bring to a boil. Then allow to cool.

Marinade tofu in the sauce. Refrigerate for two hours.

Mix flour, salt, and pepper. Toss in tofu.

Heat oil and saute tofu until browned. Drain.

Combine tofu pieces with the sauce and simmer for about 5 minutes.

Sweet Barbecue Veggie Skewers

Ingredients:

1 large onion, cut into 1 inch chunks
2 cups pineapple chunks
1 green bell pepper, cut into chunks
1 red bell pepper, cut into chunks
imitation chicken chunks
1/2 cup barbecue sauce
3 tablespoons orange juice concentrate or orange marmalade

Thread vegetables onto skewers.

Mix orange and barbecue sauce. Brush sauce onto the vegetables.

Grill the vegetables for 8 minutes, brushing occasionally with remaining sauce.

Pumpkin Cookies with Icing

Ingredients:

1/2 cup vegan butter, softened
1-1/2 cup sugar
1 cup pumpkin puree
1 egg replacer
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons pumpkin pie spice
1 teaspoon salt
2-1/2 cups flour

1 tablespoon vegan butter
3 tablespoons almond milk
1 teaspoon vanilla
2 cups confectioners sugar

Cream butter, sugar, and pumpkin. Add egg replacer and vanilla. Mix in spice, baking soda, baking powder, salt, and flour.

Drop from spoon to cookie sheet and flatten slightly. Bake 15-20 minutes at 350 degrees.

Meanwhile make the icing. Mix butter, milk, vanilla, and sugar until dissolved. Add more milk or sugar as needed to reach desired consistency. Spread over the cookies.