1) Vegan Macro Bowl

1/2 lb. extra-firm tofu, drained, pressed, and cubed

1 Tbsp. olive oil

1 Tbsp. soy sauce

Pinch basil

Pinch oregano

1 cup cooked brown rice

1 Tbsp. miso paste

1/2 bunch broccoli, cut into florets and steamed

1/2 cooked sweet potato, diced

1 large carrot, shredded

1 tsp. sauerkraut

1 tsp. pickled ginger (optional)

Combine the tofu, olive oil, soy sauce, basil, and oregano in a pan and cook on medium heat until the tofu is browned. Mix the cooked brown rice and miso paste together in a medium-sized bowl. Add the tofu mixture, broccoli, sweet potato, carrot, sauerkraut, and pickled ginger and enjoy!

Makes 2 servings

2) Tofu 『Eggs』

1 block extra-firm tofu, drained and pressed

1 Tbsp. yellow mustard

1/8 Tbsp. turmeric

Using a large melon baller, carefully remove 2 or 3 large scoops of tofu from the block to create the "eggs." The scoops should be semicircles and look like an egg cut in half. Using a small melon baller or a spoon, remove a small scoop of tofu from the flat side of each "egg" half to create a pocket that you will fill later with the turmeric mixture. Then, cut each "egg" half in half so that the "eggs" are now quartered. Place the small scoops of tofu in a bowl and mix with the turmeric and 1 tablespoonful of the mustard. (Use a few tablespoons of the extra tofu from the block, if needed.) Mash and add the remaining mustard slowly (and more turmeric, if needed) until the color and consistency are similar to the photo above. You may need more or less than the amounts listed depending on how much tofu you use. Fill the pockets of the "eggs" with the turmeric mixture. Makes 4 servings

3) Vegan Pumpkin Spice Coffee Creamer

1 can full-fat coconut milk (try Thai Kitchen brand)

1/3 cup maple syrup

1/4 cup pumpkin purée

2 tsp. pumpkin pie spice

1/2 tsp. cinnamon

2 drops stevia extract (optional)

In a small saucepan, heat the coconut milk and simmer for 10 to 15 minutes. (This will help recombine the contents of the can.) Add the maple syrup and pumpkin purée and continue simmering for an additional 10 minutes. Pour into a jar with a tight lid, then add the pumpkin pie spice, cinnamon, and stevia extract and shake. Refrigerate and enjoy! Makes 1 1/2 cups

4) Carrot Dumplings

1 lb. sliced carrots

1/2 cup vegetable stock

1 cup potato starch

1/4 cups agave nectar

1/4 tsp. baking soda

2 tsp. salt

• Simmer the carrots in the vegetable stock in a covered pot until tender. Remove from the liquid and let cool.

• Puree the carrots in a food processor. Add the starch, agave nectar, baking soda, and salt, then puree again until the mixture is very smooth.

• Divide the mixture into 3 equal portions and wrap each portion in plastic wrap in a long tube shape, trying to get rid of as much air as possible, then wrap in aluminum foil.

• Poach the dumplings in boiling water for about 20 minutes, or until firm.

• Remove from the water and refrigerate until cool, then slice each tube into 10 to 12 slices.

• When ready to serve, re-boil the sliced dumplings for about 3 minutes.

5) Vegan Irish Soda Bread

1 1/2 tsp. Egg Replacer

2 Tbsp. water

1 cup low-fat soy milk

1 Tbsp. white vinegar

3/4 cup plus 1 tsp. whole wheat flour

3/4 cup plus 2 Tbsp. white flour

1/2 tsp. baking powder

1 Tbsp. baking soda

1 1/2 Tbsp. soy margarine, cut

1/2 cup raisins

1 Tbsp. caraway seeds

• Preheat the oven to 375F.

• Mix the egg replacer with water until frothy and set aside.

• In another bowl, combine the soy milk and vinegar and set aside.

• Combine 3/4 cup of the whole wheat flour, the white flour, the baking powder, and the baking soda in a large mixing bowl with the soy margarine.

• Slowly combine all three mixtures in the large mixing bowl. Use the remaining teaspoon of whole wheat flour to coat the raisins, then add them and the caraway seeds to the mixture. Pour into a nonstick 9″x 5″ loaf pan, and bake for 45 minutes. Serve warm.

Makes 10 slices.

6) Orange Rolls With Toasted Pecans

For the Dough:

4 cups flour

1 pkg. active dry yeast

1 cup soy milk

1/2 cup sugar

3 Tbsp. vegan margarine

Egg replacer equivalent to 3 eggs

• In a large mixing bowl, combine 2 cups of the flour with the yeast. Set aside.

• In a saucepan, heat the soy milk, sugar, and margarine over medium-low heat until the margarine is melted.

• Combine with the flour mixture and add the egg replacer. Beat for 2 minutes on low speed and then for 3 minutes on high. Stir in enough of the remaining flour to make a moderately stiff dough.

• Knead slightly. (It’s sticky and hard to knead, but give it a couple of minutes and the dough will become elastic.)

• Let rise in oiled bowl for 1 1/2 hours. Punch the dough down, divide in half, and let rest for 10 minutes.

For the Filling:

6 Tbsp. vegan margarine, softened

1/2 cup sugar

1 cup toasted pecans

Zest from 1 orange

For the Frosting:

1 1/2 cups confectioner’s sugar

1-3 Tbsp. orange juice

1 tsp. vegan margarine

• While the dough is resting, combine all the ingredients for the filling.

• In a separate bowl, combine all the frosting ingredients until smooth.

To Assemble:

• Roll each dough 1/2 into a 12- x 18-inch rectangle and spread with the filling. Roll up and cut into 12 pieces. Place cut-side down in a baking dish, about a 1/2 inch apart. Let rise for 1 1/2 hours.

• Bake at 375°F for 15 to 20 minutes, until lightly browned. Remove from the oven and let cool.

• Pour the frosting on top of the rolls.

Makes 24 rolls

7) Vegan Pumpkin Spice Pancakes

1 1/2 cups vanilla almond milk

2 Tbsp. vinegar

1 cup pumpkin purée

2 Tbsp. vegan margarine, melted (try Earth Balance brand)

2 Tbsp. maple syrup

1 tsp. vanilla syrup

2 Tbsp. vegetable oil

3 Tbsp. brown sugar

2 cups whole-wheat pastry flour

1 tsp. baking soda

2 tsp. baking powder

1/2 tsp. salt

2 1/4 tsp. pumpkin pie spice

Combine the almond milk, vinegar, pumpkin purée, vegan margarine, maple syrup, vanilla extract, and vegetable oil in a large bowl and set aside. In a separate bowl, combine the brown sugar, flour, baking soda, baking powder, salt, and pumpkin pie spice. Combine the wet and dry ingredients, then let sit for 5 to 10 minutes. Spray a skillet with cooking spray and heat over medium heat. Pour about 1/4 cup of the batter into the skillet. When the batter starts to bubble, flip and cook for an additional 2 to 3 minutes. Repeat with the remaining batter. Serve with maple syrup and a pinch of pumpkin pie spice for a delicious breakfast! Makes 12 Servings

8) The Vegan Waffle Taco

1 box accidentally vegan pancake mix (we used Bisquick brand)

Approximately 1 1/3 cups almond milk (follow the pancake mix instructions, using almond milk instead of cow's milk)

1/4 cup applesauce

1 Tbsp. olive oil

1/2 Tbsp. soy sauce

1 clove garlic, crushed

1/2 Tbsp. onion powder

1/2 tsp. thyme

1/2 tsp. turmeric

1/2 tsp. paprika

1/2 tsp. garlic salt

1 lb. extra-firm tofu, drained and cubed

1/4 cup nutritional yeast

1 pkg. frozen vegan breakfast sausages

1 pkg. vegan cheese slices (or shreds)

Cook the waffles according to the package directions, using the almond milk instead of cow's milk and the applesauce instead of an egg for the batter. If you don't have a wafflemaker, make pancake tacos instead!

Add the olive oil, soy sauce, garlic, onion powder, thyme, turmeric, paprika, and garlic salt to a sauté pan. Cook on low heat and stir. Once the mixture begins to heat, spread evenly to coat the bottom of pan. Crumble the tofu through your fingers and toss into the mixture, stirring often. Once the scramble becomes firm to the touch and begins to brown (about 7 to 10 minutes), squeeze in the lemon juice and add in the nutritional yeast. Stir until coated. Allow to cook an additional 2 to 3 minutes.

Cook the vegan breakfast sausages according to the package instructions.

Top the waffles with the tofu scramble, breakfast sausages, and vegan cheese slices. Fold in half, and voilà!

Servings: Makes 6 to 8 servings

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