Recipes

Description: Spice up your scrambled eggs a little bit! Can be vegan if use “”just egg”” or a similar egg substitute that is in liquid form.

Ingredients:

• Eggs (or jus egg)
• Salt
• Black pepper
• Garlic poweder
• Onion powder
• Paprika
• Cayenne powder (or chili powder)

Steps:

1. In a bowl, whisk eggs (or pour just egg)
2. Mix in spices
3. Fry in a pan

Contributor: Sam Levy

Description: These crispy fried mushrooms offer a delightful fusion of earthy richness and satisfying crunch, delivering a burst of savory flavor in every bite. These are great to add on sandwitches, salads, add to stir-fries…

Ingredients:

• Oyster mushrooms
• Soy sauce or liquid aminos – 1/4 cup
• Mustard (I prefer dijan) – 1 tbsp
• sherry or red wine vinegar – 1 tbsp
• salt
• black pepper;

Steps:

1. On medium-low heat, add the mushrooms to a stove top pan and lightly press them, using another pan or a plate. Water will be pressed out, after several minutes flip and add more weight.
2. After flipping a couple of times, the mushrooms should begin crisping. Add all the ingredients and mix. Continue cooking and mixing until the sauce have thickened

Contributor: Sam Levy

Description: This replaces the need to have meat in your tacos. It also makes great filling in a quesadillas (just this mix between two tortillas, no cheese needed).

Ingredients:

• black beans – 1 can
• Two sweet potatos
• Crushed walnuts
• Favorite salsa
• Nutitional yeast
• Salt and pepper

Steps:

1. Peal, boil, and mash the sweet potato (Other option is to cube and roast the sweet potato)
2. Rinse black beans thoroughly
3. Mix all incrededients in a large bowl, adding the salsa of your choice to the amount that tastes right

Contributor: Sam Levy

Description: Some of the best fake meat you’ll taste! Easy to make, it is great for tacos, scrambles, stir fries…

Ingredients:

• Tofu – 1 block
• Miso
• Soy sauce
• Sam’s special sauce

Steps:

1. Boil the tofu in the miso and soy sauce
2. Slice tofu into thin strips
3. Place tofu in oven to dry out, about 45 minutes or when tofu stips have shrunk and texture is becoming firm

Contributor: Sam Levy

Description: Some of the best fake meat you’ll taste! Easy to make, it is great for tacos, scrambles, stir fries…

Ingredients:

• Tofu – 1 block
• Sam’s simmer sauce

Steps:

1. Press the firm tofu
2. Shred the tofu using a shredder
3. Fry on medium low heat to dry tofu out, then add sam’s special sauce

Contributor: Sam Levy

Description: An easy dip that is a crowd pleaser. The sundried tomatoes give it an Italian feel. Great to dip veggies and crackers into. Makes a great spread for bread or sandwiches.

Ingredients:

• Roasted red peppers – 16 oz jar
• Roasted almonds – ¾ cup
• Sun dried tomatoes – ¼ cup
• Garlic – 2 medium cloves
• Sherry or red wine vinegar
• Paprika
• Salt
• Cayenne pepper
• Extra-virgin olive oil

Steps:

1. Using a food processor, combine all ingredients.
2. Add roasted red peppers from the jar, only use some of the juice/oil in the jar.
3. The more of that used, the less olive oil used.
4. Combine remaining ingredients and process to a smooth consistency.
5. Add spices to taste.
6. Top with finely chopped/crushed almonds.

Contributor: Sam Levy

Description: This is a creamy, tomato and chic pea stew. Brought it to a pot luck and it was gone in 10 minutes. DELICIOUS

Ingredients:

• Olive oil – 1 TBS
• Minced garlic – 5 cloves
• Sun dried tomatos – 1/2 cup
• Oregano and chili flakes – 1/2 tsp of each
• Chickpeas – 2 15 ounce cans drained and rinsed
• Vegetable broth – 1 cup
• Tomato paste – 1 TBS
• Vegan cream ( coconut milk, vegan cream cheese,your choice) vegan cheese. – 1 cup

Steps:

1. In a large sauté pan over low-medium heat, warm the olive oil. Add the garlic and cook for 1-2 minutes, stirring frequently, until fragrant. Stir in the sun dried tomatoes, oregano, red chili flakes, salt and black pepper. Cook for 1 minute. Now add the chickpeas, broth, tomato paste, cream and spinach and stir well. Bring to a gentle simmer over medium heat and cook for about 5 minutes, until warm and the spinach has wilted. Taste
2. add more salt, pepper or red pepper flakes as desired. Remove from heat and stir in the fresh basil and grated parmesan. Serve immediately with crusty bread for dipping, or on to of cooked rice, pasta or even a baked sweet potato. Enjoy!

Contributor: Susan Wells

Description: The twist comes from a couple surprise ingredients – roasted carrots and roasted zucchini This salsa is great! The roasted carrots and zucchini add a unique flavor profile, adding some sweetness to go with the spice level of your choice. *Measuring spoons were not used, the ingredient amounts are approximate.

Ingredients:

• Carrots – two medium size
• Zucchini – one medium to large
• Garlic – 3 medium cloves
• White onion – one medium size
• Tomatoes – two medium size
• Cilantro – half a bundle
• Pepper of your choice (jalapeno, serrano…) – amount for desired spice level
• Salt – 1/2 tsp
• Smoked paprika – 1/2 tsp
• Apple cider vinegar – 1.5 tbsps
• Rice vinegar – 3 tbsps
• Lime juice – 2 tbsps
• Maple syrup or honey – 1 tbsp

Steps:

1. Cut and roast the carrots and zucchini in the oven – 400 degrees for about 20 minutes. When these are done let cool for 10 to 20 minutes.
2. While those veggies roast, add garlic and onion to the food processor and do a quick blend. Especially if you like a chunkier salsa, blending these small first can be a good idea.
3. Add all remaining ingredients into the food processor and blend to desired consistency. Vary spices, vinegars, lime juice to taste.

Contributor: Sam Levy