I love eating vegan and it has become a passion of mine over the past few years! There are millions of links in google for the words vegan recipes and the list will grow. I follow a few great chefs that can help anyone create a simple weekday sandwich to a healthy, green and cruetly free gourmet vegan feast for any holiday or event. I will be post them in my sidebar or in the recipe. Have fun!
Easy “Zoe And Andy’s Sesame Tofu”
This recipe is called “Zoe and Andy’s sesame tofu” and the hard copy can be found on pg 122 in the book “The Garden of Vegan” by Tanya Barnard and Sarah Kramer. Below is the recipe for 1-2 servings, I’d suggest that you double the recipe and use a full brick of tofu. The leftovers are great! 
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4 tsp Bragg’s Liquid Aminos
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2 tsp. Asian chili sauce
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2 tsp nutritional yeast
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4 tsp sesame seeds
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1/2 # tofu sliced
In a small bowl combine everything except the tofu. Then add tofu, marinate for about 5 min and sauté in a little olive oil until browned.
Sweet Spiced Corn Chowder
I brought this dish to a Superbowl party last night and it almost dissappeared. I’ve also served it a dinner parties making it a day ahead. You can vary the vegetables in the second part to what you have on hand. Sometimes I just use corn and onions garnishing the soup with some red pepper. Double the recipe and freeze some.
*Puree in blender or food processor or use an immersion blender.
1 small sweet potato, baked, mashed
2 cups veggie broth (I use Seitenbacher powdered broth)
1.5 cups soy milk ( make sure it isn’t vanilla flavored)
2 cups organic corn, fresh or frozen from the depth of your freezer
2 Tbsp maple syrup or agave (ok to skip)
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Saute a mixture of diced and chopped vegetables over medium heat, until soft and then add to the soup mixture above.
1/4 cup olive oil (or less)
1 small white onion, diced ( Leeks are a nice addition if you have them)
1/4 cup celery, diced
1 cup red bell pepper, diced
1 stalk green scallion, chopped thin
1/2 cup corn
Season with about a 1/2 tsp of cayenne powder or more if you like it hot
2 tsp salt
2 tsp fresh ground black pepper
Easy Miso Rasberry Salad Dressing – AWESOME and addicting.
My friend Lisa is far from being vegan but has always impressed me with her culinary abilities. She know flavors and I enjoyed cooking for her and her husband the other night. She asked me for my Rasberry Salad Dressing recipe so I’m posting it up here for the world or 5 people who might read my blog. You know who you are:). If anyone knows what cookbook I got this from, please let me know so I can give due credit. This is fast, easy, taste devine and one of many ways I enjoy using miso.
1/3 Cup Olive Oil
1/4 CupT of Balsamic Vinegar
2 Tablespoons White Miso
2 Cloves of Garlic, minced
1/2 teaspoon of oregano or Italian seasonings
2 teaspoons rasberry preserves
I’ve only used WHITE miso in this dressing. Mellow yellow might work but I think the dark miso might not go very well with rasberry preserves. Try thinning out the miso with a few drops of warm water and then add rest of ingredients with a hand wisk. 
TIP: if you put this into a blender it will look brown but still taste wonderful. Mixing by hand gently looks more elegant.
Pumpkin and Roasted Corn Soup from Susan
www.fatfreevegan.com
(click for printer-friendly version)
1 large onion, chopped
3 cloves garlic, minced
1 1/2 teaspoons grated fresh ginger
1 teaspoon chopped chipotle pepper (canned in adobo)
5 cups pumpkin or winter squash, peeled and cut into 1-inch cubes ( I’ve read recipes that call for organic canned pumkin. Not the pie mix)
5 cups vegetable broth or water
1/2 teaspoon good curry powder
3/4 cup plain, unsweetened soymilk
3 cups fresh or frozen corn kernels
olive oil spray
freshly ground pepper
salt (optional)
Sauté the onion in a large, non-stick pot until browned, about 6 minutes. Add the garlic and ginger and cook for 1 more minute. Add the chipotle, pumpkin and water. Reduce heat to medium-low and cook until pumpkin is completely tender, about 30 minutes. Add more broth or water as needed to maintain about the same level of liquid.
When the pumpkin is tender, add the curry powder and soymilk. Using a hand blender, puree in batches until smooth, or transfer to a blender and blend in batches. Add salt and additional curry powder to taste, add more liquid if it’s too thick, and keep it warm while you prepare the corn.
Place the corn kernels in a large, shallow baking dish that has been sprayed with olive oil. Sprinkle with a little freshly ground pepper, and spray the top of the corn lightly with olive oil. Place in the oven under the broiler and broil, stirring often, until the corn begins to brown. Watch carefully! This should only take a few minutes–a little longer for frozen corn than fresh. Be sure not to overcook or the corn will get rubbery.
Divide the corn and soup into 4 servings and serve the soup with the roasted corn sprinkled on top.
Makes 4 servings. Per serving: 170 Calories (kcal); 1g Total Fat; (3% calories from fat); 6g Protein; 41g Carbohydrate; 0mg Cholesterol; 25mg Sodium; 4g Fiber
Ridiculously Easy Lentil Soup
(One of Susan’s recipe – Thank You! )
(printer-friendly version)
Instead of the frozen mirepoix vegetables, feel free to use 1 onion, 2 carrots, and 2 ribs celery, diced.
2 cups (400 g) green lentils, rinsed
7 cups (1600 ml) water
14 ounces (400g) mirepoix blend vegetables
8 ounces (220 g) Yukon Gold potatoes, cubed
2 servings vegetable bouillon cubes (I used one large Not-Beef Broth Cube, which is gluten-free)
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon crushed rosemary
3 bay leaves
4 garlic cloves, chopped
14.5 ounce can crushed tomatoes (use fire-roasted for best flavor)
freshly ground pepper, to taste
1/8 teaspoon hickory salt (or other smoked salt), optional
salt, to taste
additional seasonings, to taste
2 teaspoons red wine vinegar
Place lentils, water, and next 7 ingredients into pressure cooker or large pot.
For pressure cooking, seal the cooker and bring to high pressure. Cook under pressure for 10 minutes. Remove from heat and allow pressure to come down for 5 minutes. Then, release any remaining pressure and return to very low heat. Add tomatoes, pepper, and both salts, and taste to check seasonings. If necessary, add more to taste (I added more oregano and garlic). Cook uncovered for at least 15 minutes, adding more water if it seems too thick, and stirring from the bottom often. Stir in vinegar just before serving.
For regular cooking, bring to a boil, stir well, cover pot, and cook over low heat until lentils are tender, about an hour. (Add additional water if it begins to dry out.) Add tomatoes, pepper, and both salts, and taste to check seasonings. If necessary, add more to taste (I added more oregano and garlic). Cook uncovered for at least 15 minutes, adding more water if it seems too thick, and stirring from the bottom often. Stir in vinegar just before serving.
Servings: 8
Nutrition Facts
Serving size: 1/8 of a recipe (13.8 ounces).
Chipotle Sweet Potato and Black Bean Quesadilla
Feel free to double this recipe for extras.
2 small-medium size sweet potato
1/2 c black beans, drained and rinsed
1-2 chipotle pepper*, roughly chopped and add a tsp of sauce to taste
1/4 tsp cumin ( I personally think cumin can overpower dishes so taste as you go, add more or leave it out.)
Chopped cilantro (optional)
Salt to taste
2-3 tortillas
Peel, cut up and cook your sweet potato. I prefer steaming mine so they don’t get to0 soggy. Mush it up and add the cumin, chopped chipotle and adobe sauce, mix well. Stir in the black beans. When you go to fill these “less is more”. Cook in a pan with a little Earth Balance. Fold one side over the filling and flip it after it starts to get golden colored. I think kitchen shears are easier over a pizza cutter when you cut these into sections. Then top with your favorite salsa, sour cream (Tofutti brand) and serve.
Variations: I’ve added cooked chopped onion, garlic cloves, 1 t of cardamom, pesto as a layer to give the quesadilla color and a whole new flavor.
* Adobe Sauce in a can is sold in the ethnic section at most grocery stores. Tip- I put whole can in a food processor and freeze extras in small sandwich baggies. If you don’t have any you can substitute a little cayenne pepper.
Depending on the number of ingredients you use they could get soft. I don’t recommend these for a buffet suggest you serve then soon after making. Utensils are better then fingers with this appetizer or meal. Enjoy!
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“All beings tremble before violence. All fear death. All love life.” -Buddha
“Animals are my friends. I don’t eat my friends. ” -George Bernard Shaw
“Until we have the courage to recognize cruelty for what it is — whether its victim is human or animal — we cannot expect things to be much better in this world. We cannot have peace among men whose hearts delight in killing any living creature.” -Rachael Carson
“If a man aspires towards a righteous life, his first act of abstinence is from injury to animals.” -Leo Tolstoy
“I have no doubt that it is a part of the destiny of the human race, in its gradual improvement, to leave off eating animals, as surely as the savage tribes have left off eating each other when they came in contact with the more civilized.” -Henry David Thoreau
“Things do not change; we change.” -Henry David Thoreau
“The greatness of a nations and its moral progress can be judged by the way its animals are treated.” -Mohandas Gandi
“Think occassionally of the suffering of which you spare yourself the sight.” -Albert Schweitzer