“Goat” Cheese Dip

Source:  forkandbeans.comGoatChsDip

Makes 1 cup/8 servings of 2 Tbsp.



Nut Cheese

  • ½ cup raw cashews, soaked 3 hours, drained
  • ¼ cup fresh lemon juice
  •  cup water
  • 1 Tbsp refined coconut oil
  • 1 tsp apple cider vinegar
  • 1 pinch salt

Basil Pesto

  • 1 cup packed basil leaves
  • 1 clove garlicGoatChsDipNut
  •  cup pine nuts
  • 2 Tbsp olive oil
  • 1 tsp salt
  • ½ cup sundried tomatoes, softened and chopped


  • 2 Tbsp pine nuts, toasted


  1. Line a 1 1/2-cup glass ramekin with enough plastic wrap to line the ramekin AND cover the cheese mixture.  This ensures the cheese will come out easily when ready to present.
  2. In jet-engine blender (Vitamix/Blendtec), blend all the nut cheese ingredients until smooth.  Place half the mixture in the lined ramekin.
  3. In food processor, combine pesto ingredients (except tomatoes).  Top the cheese in the ramekin with the pesto, trying to smooth it out to cover al the cheese.
  4. Spread out the tomatoes on top of that.
  5. Add the rest of the nut cheese mixture and smooth the top.  Bring the extra plastic wrap up and cover the top of the cheese with it.  Refrigerate for several hours until set (can also freeze).
  6. When ready to serve, line a small appetizer plate with olive oil and dust with dried basil.  Uncover top of cheese block and set upside down in middle of plate and remove rest of plastic wrap carefully.  Drizzle with more oil and herbs, and top with toasted pine nuts.
  7. Pair with water crackers or other light cracker.

Denver Omelet

Source:  Betty Goes Vegan

Makes 4 omelets/4 servings

Notes:  Not sure about the tofu texture needed as the original didn’t specify silken or firm, etc.  Basically, you need the pourability of pancake batter.



  • 1 dash liquid smoke
  • 1 large green bell pepper, diced
  • ½ large red onion, diced
  • 6 oz. diced vegan ham (3/4 cup)
  • ½ cup shredded vegan cheddar cheese


  • 14 oz. silken tofu, drained
  • 1 Tbsp soy milk
  • 2 Tbsp nutritional yeastDenverOmeletNut
  • 1 Tbsp cornstarch
  • ½ tsp onion powder
  • ¼ tsp cumin
  • ¼ tsp white miso
  • ¼ tsp ground turmeric
  • ½ tsp liquid aminos
  • ¼ tsp smoked paprika
  • ¼ cup vegan margarine, divided


  1. In nonstick large skillet, add liquid smoke and place over medium heat.  Add bell pepper, onion and ham.  Fry until meat browns and vegetables are tender.  Remove mixture to a bowl; set aside.
  2. In food processor, add omelet ingredients (except margarine).  Puree into smooth paste.
  3. In the skillet used earlier, over medium heat, melt 1 Tbsp. margarine.  Add 1/4 the omelet mixture to the middle of the pan and spread it out like a pancake.  You have to move pretty fast so the omelet doesn’t form lumps.  If you don’t move fast enough, you can use a spatula to spread it out evenly.  Watch for bubbles and cracks.  If you get a bubble, try to gently pop it with a fork.  Cracks can be smoothed over by spreading some of the still-wet batter over it.
  4. Let the omelet fry for 5-8 minutes, during which time you should use your spatula to gently loosen the edges and check for crispy brownness.  You want the omelet to be golden and crispy. Don’t worry if the center is still a little soft by the time you’re ready for the next step.
  5. Make an even layer of 1/4 the filling on 1/2 the omelet; top with half the cheese.  Cook another 2 minutes to melt the cheese and re-warm the filling.  Make sure omelet edges don’t burn.
  6. Take your spatula and gently flip the empty side of the omelet over the side of the filling.  Verrrry gently move your omelet to a serving plate by turning your skillet and slowwwwly sliding the omelet out, using your spatula to guide and control it.
  7. Repeat with the rest of the margarine, omelet, filling and cheese.
  8. Serve with a side of fresh fruit.

Creole-Spiced Butternut & Sweet Potato Soup

Source:  Betty Goes Vegan, modified to reduce the heat in my mouth!

Makes 12 cups/6 servings


  • 1 large butternut squash, peeled, seeded and cubed
  • 1 cup diced carrots
  • 2 leeks, without top half of green, thinly sliced into rings
  • 1 sweet potato, peeled and cubedCreoleButternutSoupNut
  • 6 cups vegan chicken broth
  • 1 Tbsp creole seasoning
  •  tsp liquid smoke
  • 1 tsp pepper
  • 1 tsp Louisiana hot sauce
  • 1 Tbsp dry white wine
  • 2 tsp fresh lemon juice
  • 1 tsp cumin
  • 1 clove garlic, minced


  1. Toss all ingredients into large soup pot and heat to boil.
  2. Cover and reduce to simmer.  Simmer 20-30 minutes, or until all veggies are very tender.
  3. Remove from heat and let it cool 10-15 minutes.
  4. Using immersion blender, puree to desired consistency.
  5. Serve with crusty bread slices.

Mashed Potatoes with Garlic and Salt

Source:  Chloe’s Vegan Italian Kitchen

Makes 2 cups/4 servings


  • 2 large russet (baking) potatoes, peeled and cut into 2″ pieces
  • ¾ cup vegetable brothMashedPotatoesGarlicSaltNut
  • 1 clove garlic, crushed
  • 2 Tbsp olive oil
  • ½ tsp salt
  • ¼ tsp pepper


  1. Place potatoes in large pot and cover with cold water.  Generously salt the water, cover and bring to boil.  Boil until potatoes are fork-tender.  Drain and return to pot.
  2. Add remaining ingredients and mash (DON’T use a mixer or immersion blender or anything like that — these make the potatoes gummy).
  3. EAT UP!

Italian Meatloaf

Source:  Chloe’s Vegan Italian Kitchen, modified to reduce sugar

Makes 8 cups/4 servings                EVEN BETTER THE NEXT DAY

Notes:  This is not your typical meatloaf as it’s not dense like meatloaf nor shaped as a loaf, more like a casserole                          SERVE WITH Mashed Potatoes with Garlic and Salt


  • 1 large onion, finely chopped
  • 1 small eggplant, diced into 1/2″ cubes
  • 2 cloves garlic, minced
  • 15 oz. navy beans, or cannellini, rinsed and drained
  • 1 cup cooked brown rice, warmedItalianMeatloafNut
  • 1 large tomato, rough-chopped
  • ½ cup Italian bread crumbs
  • ¼ cup vegetable broth
  • ¾ tsp salt
  • 1 tsp pepper
  • 1 tsp dried basil
  • 14 oz. fire-roasted diced tomatoes, drained
  • 1 tsp brown sugar


  1. Preheat oven to 350F.  Brush 8′ square pan with oil.
  2. In large nonstick skillet over medium-high heat, add 2 Tbsp. water.  When water starts steaming, add onion and eggplant.  Saute until veggies are soft and lightly browned, adding water as needed to keep food from sticking.
  3. Stir in garlic and let cook 1 minute, until fragrant.
  4. Transfer to large bowl and add beans, rice, rough-chopped tomato, bread crumbs, broth, salt, pepper and basil. Mix and mash mixture with large spoon until mixture holds together.
  5. Transfer mixture to prepared pan and pack down very firmly using back of the large spoon.  It’s important to pack firmly so it holds together while baking.  (I’ve yet to have this happen; the moisture seems to increase during cooking somehow.)
  6. In a small bowl, mix diced tomatoes and sugar.  Pour it over meatloaf and spread to cover.
  7. Cover with foil and bake 40 minutes; then remove foil and bake additional 20 minutes.  Remove meatloaf from oven and let rest 10 minutes before serving.

Baked Tempeh in Mushroom Cream Sauce

Source:  Chloe’s Vegan Italian Kitchen, modified to add more mushrooms

Makes 8 cups / 4 servings                 SERVE OVER NOODLES OR RICE


  • 8 oz. tempeh, thinly sliced
  • 1 cup raw cashews, soaked overnight and drained
  • 2 cups water
  • 3 cloves garlic
  • 2 tsp salt
  • 1 Tbsp fresh thyme
  • 2 green onions, trimmed and thinly sliced
  • 16 oz. sliced mushroomsBakedTempehMushrmScNut
  • 1 tsp smoked paprika


  1. Place tempeh in medium pot, adding enough water to cover 1″ above tempeh.  Bring to boil, reduce heat, cover and simmer 20 minutes.
  2. Meanwhile, in a jet-engine blender (Vitamix/Blendtec), add cashews, water, garlic and salt.  Puree until smooth.  Stir in the thyme and onions; set aside.
  3. Preheat oven to 375F.  Lightly grease an 8×8″ baking dish.
  4. Transfer tempeh to a large nonstick pan which has 2 Tbsp. water added to it.  Brown both sides, about 5 minutes each, adding water as needed to keep food from sticking.
  5. Transfer half the tempeh to prepared baking dish, topping with the mushrooms, then placing the remaining tempeh on top.  Pour the cream sauce over all.  Sprinkle paprika over top, cover with foil and bake about 30 minutes, or until mushrooms are soft.
  6. Serve over noodles, rice or other grain.

Braised Potatoes

Source:  America’s Test Kitchen

Makes 2 cups / 2 servings (that’s right, I said ONE cup each — definitely not enough)


  • 2 lbs small red potatoes, cut in half
  • 2 cups water
  • ¼ tsp salt
  • 3 sprigs thyme
  • 3 cloves garlic
  • 3 Tbsp. vegan butter, divided into 3 pieces (NOT coconut oil)
  • 1 tsp lemon juiceBraisedPotatoesNut
  • ¼ tsp pepper
  • 2 Tbsp. chives


  1. In large dry skillet, place potatoes cut-side down.  Pour water over them.
  2. Season with salt, thyme, garlic and butter.
  3. Turn heat to medium high. Bring to simmer, then reduce to medium. Put lid on, and cook 15 minutes, or until tender.
  4. Remove lid, thyme and garlic, reserving garlic.
  5. Turn heat back up to medium high and let cook 15-20 minutes to evaporate water. Butter should start to sizzle (keep your eyes on it from this point on). Cook another 4-6 minutes to brown potatoes, making sure none stick to pan.
  6. Mince cooked garlic. Add lemon juice and pepper in a medium bowl; mix.
  7. Turn heat off pan and add garlic mix and chives. Toss and serve.

CPK’s Dakota Smashed Pea & Barley Soup

Source:  www.topsecretrecipes.com

Makes 12 cups / 6 servings

Ingredients                                      TAKES 2 1/2 HOURS

  • 2 cups split peas, sorted and rinsed
  • ½ cup barley
  • 8 cups vegetable broth
  •  cup minced onion
  • 1 clove garlic, minced
  • 2 tsp fresh lemon juice, (1/2 lemon)
  • 1 tsp saltDakotaSmashedPeaSoupNut
  • 1 tsp sugar
  • ¼ tsp dried parsley
  • ¼ tsp white pepper
  • 1 dash dried thyme
  • 2 medium carrots, diced
  • 1 rib celery, diced


  1.  In large pot, add all except carrots and celery.  Stir to combine.  Bring to boil, then reduce heat and simmer 75 minutes or until peas are soft (maybe check pot after 1 hour to make sure the food hasn’t stuck to the bottom of the pot for lack of liquid — add water as needed).
  2. When mixture has become thick soup, use hand-held blender to puree until mixture is 3/4 smooth.
  3. Add carrots and celery and continue to simmer 15-30 minutes, or until carrots are tender, stirring occasionally.
  4. Turn off heat, cover soup and let sit 10-15 minutes before serving (you want to be able to taste it without burning your tongue, don’t you?).

Baked Hammy

Source:  The Gentle Chef CookbookIMG_0131

Makes 2 1/2 lbs. / 40 servings of 1 oz.


Dry Ingredients

  • 2 cups vital wheat gluten
  • 2 Tbsp chickpea flour
  • 1 Tbsp onion powder
  • 1 ½ tsp ground ginger
  • 1 tsp garlic powder
  • ½ tsp paprika
  • ½ tsp white pepper
  • ¼ tsp allspice

Wet Ingredients

  • 2 Tbsp nutritional yeast
  • 2 ½ cups hot water
  • 2 Tbsp safflower oil
  • 1 Tbsp liquid smoke
  • 1 Tbsp brown sugar
  • 2 tsp kosher salt
  • 1/2 tsp ground clovesBakedHammyNut

Pan Glaze

  • 2 Tbsp vegan butter
  • 1 Tbsp liquid smoke
  • 1 Tbsp maple syrup
  • ¼ tsp pepper


  1. Sift dry ingredients together into a mixing bowl, using the batter attachment, not the dough one.
  2. In a smaller bowl mix the wet ingredients.  Add wet to dry, and mix well for a few minutes until all ingredients are thoroughly incorporated and some elasticity begins to develop in the dough.  The mixture will be very wet.  Let the dough rest for 10 minutes to develop some more firmness.
  3. While dough is resting, preheat oven to 350F.
  4. On a work surface lay out two large sheets of heavy-duty aluminum foil to 18″ wide on top of each other and sprinkle the area of the top foil piece where the dough will lay with 1/4 tsp. of the ground cloves.
  5. Place the dough on top of the ground cloves on the foil and with your hands, form the dough into a round mass as best you can as the dough will be very soft and a little difficult to shape.  Sprinkle the top of the dough with the rest of the ground cloves.
  6. Lift the edge of the foil over the dough and begin to roll the dough inside the foil, trying to form into a log, pinching the ends closed simultaneously while rolling.  The goal is to create a thick, compact log shape.
  7. Twist the ends tightly to seal, being careful not to tear the foil.  Wrap the foil package in the next layer of foil and twist the ends very tightly to seal it.
  8. Place the package in an 8×8″ square glass baking pan so that the package ends are at the baking pan handle ends.  This will keep the foil ends from coming undone during baking.
  9. Bake 2 hours, turning over after 1 hour.  Remove from oven and transfer package to a work surface to cool enough to unwrap without burning your fingers.
  10. Now to glaze the roast:  Mix the pan glaze ingredients (except for the butter) in a small dish or cup.
  11. Remove and discard the foil and a bit of the ends from the roast to make it look nice.  The roast will still be somewhat soft but much firmer than when you tried to wrestle it into a log shape on the foil.
  12. In a large nonstick skillet over medium heat, add the butter.  Add the roast and roll it around to coat with the butter.
  13. Saute, turning frequently, until the roast begins to lightly brown.
  14. Add the pan glaze mixture.  Continue to roll the roast in the mixture until nicely browned and lightly crisp.
  15. Turn the heat off and remove the roast to a plate to cool to room temperature.
  16. Place roast in zippy bag and refrigerate minimum 8 hours (chilling will make it much easier to cut thin deli-style shaved slices).
  17. Slice as desired.  Eat cold or reheat in manner desired (oven, microwave, skillet).

Mexican Lasagna

Source:  Lisa MassaarIMG_0129

Makes 8 cups/4 servings


  • ½ cup TVP
  • 1 tsp no-beef boullion
  • 1 cup hot water
  • 1 large red onion, chopped
  • 2 cups chopped crimini mushrooms (about 8 good-sized mushrooms)
  • 1 Tbsp cumin
  • ½ Tbsp chili powder
  • 7 oz. diced fire-roasted tomatoes, drained
  • 1 large avocado, chopped
  • 2 Tbsp fresh lime juice
  • 4 oz. shredded sharp vegan cheese
  • 4 six-inch green chile corn tortillas


  1. In a 2-cup glass measuring cup or large microwave-safe bowl, combine TVP, bouillon and water.  Microwave 3 minutes, watching to make sure it doesn’t boil over.  (If it looks like it’s about to go over, stop the process — it’s done cooking enough.)  Set aside.
  2. In a bowl, add the chopped avocado and lime juice.  Toss to coat.
  3. In nonstick lidded skillet, add 2 Tbsp. water (not from recipe).  Heat on medium heat.  When water steams, add onions and mushrooms.  Cover and cook until onion is translucent, about 5 minutes.
  4. Remove lid and add cumin and chili powder.  Mix well.
  5. Drain TVP and add it plus the tomatoes to the skillet and stir to combine.
  6. In 8″ glass cooking dish, lay down 1 tortilla.  Add  1/3 of the cheese, then 1/3 of the skillet mixture, then 1/3 of the avocados.  Do this twice more and top with the last tortilla.  Brush or wipe avocado oil over the tortilla.
  7. Cover with foil and bake 30 minutes.  Remove foil and bake 10 minutes more, or until tortilla is lightly browned.