Vegan Baked Ziti

Great for a cold day! Ingredients 1 box ziti 1.5 large cans tomato sauce 1 can petite diced tomatoes ½ onion, diced 2 stalks celery, diced 2 cloves garlic, minced 1 bell pepper, diced 1 T Italian seasoning 1 container extra firm tofu 2 T apple cider vinegar 4 T nutritional yeast 1 cup dried TVP (rehydrated), browned Impossible meat, or other vegan meat substitute if desired. Vegan mozzarella Salt and pepper Process Prepare pasta according to directions, very al dente! Rinse in cold water to stop cooking and set aside. Drain tofu. Place in a large bowl and mash … Continue reading

Vegan Mexican Wedding Cookies

A tasty little cookie with a history as a special occasion cookie in many countries! 1.5 cups vegan butter, softened (I use Earth Balance) ¾ cup confectioner’s sugar (vegan brand) 3 cups flour 2 cups walnuts 1 cup pecans ½ tsp vanilla extract ½ tsp almond extract ¼ tsp salt (unless butter is salted) Preheat oven to 350* Using a blender or food processor finely chop the nuts. Really. FINELY. Use a mixer to combine all ingredients. Roll into small balls. It will make between 45-50 cookies. Cook for 12-18 minutes depending on size. The size shown here took the … Continue reading

Vegan Holiday Cooking

Home-made Tooforkey (Vegan)  Store bought tofu roasts are rather expensive for their size.  This home recipe takes some time (in fact, I suggest cooking the day before and then heating so it doesn’t tie up your oven), but it’s delicious and big!  2 cups vital wheat gluten 1/2 c. soy or chickpea flour 3/4 c. nutritional yeast flakes 1 t pepper 1 onion diced  finely (or sub with onion powder) 4 cloves garlic, minced finely (or sub with prepared minced garlic) 1 container of firm or extra firm tofu 3.5 c. water + 3 t. vegetable or faux chicken broth … Continue reading