Recipe Category: Vegan Recipes

Makes 6 wraps Ingredients FOR BULGUR ½ cup dry bulgur wheat 1 tablespoon fresh lemon juice ¼ cup plus 3 tablespoons water ¼ teaspoon fine sea salt, to taste

Makes 4 wraps Ingredients FOR SALAD DRESSING ¼ cup cashews, soaked in water for 1 hour, then rinsed and drained 2 tablespoons capers, with brine 2 tablespoons red wine

Makes 4 half pockets Ingredients FOR TOFU BITS Nonstick cooking spray 1 pound extra-firm tofu, drained, pressed, and cut into ½-inch cubes 2 tablespoons tamari 1½ teaspoons liquid smoke,

4 ounces (113 g) drained firm silken tofu 3 tablespoons (24 g) white miso 3 tablespoons (45 ml) olive oil 3 tablespoons (45 ml) white balsamic vinegar ½ teaspoon

Makes 4 sandwiches Ingredients FOR RASPBERRY SPREAD ¼ cup frozen raspberries,  thawed and drained ½ cup miso dressing (see recipe) 1½ teaspoons minced shallot Generous ¼ teaspoon fresh thyme

Makes 4 sandwiches & 1 ¼ cups nutty cream cheese Ingredients 2 tablespoons thawed apple juice concentrate 2 tablespoons grated daikon radish 1 tablespoon minced shallot, divided 1 teaspoon

Makes 2 sandwiches Ingredients 6 ounces raw beet, peeled and  grated or shredded 1 tablespoon seasoned rice vinegar 2 teaspoons fresh orange juice 1 small clove garlic, pressed Salt

Makes 2-3 sandwiches Ingredients FOR FILLING 2 cups cooked chickpeas 2 tablespoons fresh lemon juice 1 tablespoon tamari ½ teaspoon liquid smoke 2 tablespoons nutritional yeast ¼ teaspoon turmeric

Makes 24 ounces   1/2 ounce dried porcini mushrooms 1 cup boiling water Broth, as needed 1/4 cup sun-dried tomatoes (moist vacuum-packed, not oil-packed) 1/2 cup cooked black-eyed peas

Makes 20 ounces   1/2 cup cooked navy beans 1/2 cup dry white wine 1/2 cup vegetable broth, plus more if needed 2 tablespoons fresh lemon juice 2 tablespoons