Tuscan Tofu Scramble

Source:  Chloe’s Vegan Italian Kitchen

Makes 2 cups/4 servings


  • 1 large onion, chopped
  • 8 oz. sliced mushrooms
  • 1 tsp salt
  • ½ tsp pepper
  • ½ tsp turmeric
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • 14 oz. firm tofu, thinly sliced
  • ¼ cup finely chopped sun-dried tomatoes
  • 1 Tbsp. nutritional yeast
  • ¾ cup fresh basil, chopped
  • ¼ tsp crushed red pepper
  • 4 oz. vegan feta, crumbled
  • pinch of black salt


  1. In large nonstick skillet, heat 2 Tbsp. water over medium-high heat.  When steam rises, add the onions, mushrooms and salt.  Cook until soft and lightly browned, adding water only to keep food from sticking.
  2. Add pepper, turmeric, onion and garlic powders; cook 1 minute, until fragrant.
  3. Add tofu, tomatoes, and yeast.  Cook until heated through.
  4. Remove from heat and mix in basil, crushed pepper, feta and black salt.
  5. Dish up and eat!

Soy Mayonnaise

Source:  Vegan Planet

Makes 1 cup / 8 servings of 2 Tbsp.

Notes:  Pretty good flavor if you add a pinch of black salt


  • 6 oz. firm silken tofu, drained
  • 1 ½ Tbsp. white wine vinegar
  • ¼ tsp dry mustard
  • ½ tsp salt
  • 1 pinch sweetener, optional
  • 3 Tbsp. safflower oil


  1. Place all but oil in food processor and process until smooth.
  2. With machine running, slowly add oil in thin stream through feed tube until it’s incorporated.
  3. Transfer to mayo jar.  Cover and refrigerate until ready to use — lasts about 4-5 days.

Jarlsberg Melt

Source:  Nondairy Evolution Cookbook

Makes 1 cup/ 8 servings of 2 Tbsp.

Notes:  Don’t leave out the sherry/Sauvignon Blanc wine.  It is the flavor key.  Can use this on Tempeh Reubens.


  • ¾ cup plain soy milk
  • ¼ cup safflower oil
  • 3 Tbsp. tapioca flour
  • 1 Tbsp. nutritional yeast
  • 1 Tbsp. dry sherry or Sav Blanc wine
  • 2 tsp white miso
  • ½ Tbsp. tahini
  • ¼ tsp salt
  • ¼ tsp xanthan gum or guar gum
  •  tsp ground coriander


  1. In a small saucepan, vigorously whisk together the ingredients until smooth.  Cook over medium-low heat, stirring slowly and continually with a flexible spatula.
  2. As it thickens (be patient, this takes a while), begin stirring vigorously until the cheese becomes very thick, smooth and glossy — BE PATIENT.
  3. Keep warm over low heat, stirring occasionally, until ready to use.  Or pour into a plastic wrap-lined, lidded container, letting it cool before refrigerating.  It can be frozen after it solidifies if it’s wrapped in paper towels and put into a zippy bag.

CPK’s Thai Crunch Salad

Source:  Happy Herbivore Light, modifiedIMG_0114

Makes 10 cups/2 servings


  • 2 cups shredded green cabbage
  • 2 cups shredded red cabbage
  • 1 cup shredded Daikon radish
  • 2 large carrots, julienned
  • 2 large green onions, sliced
  • 1 cup edamame, thawed and cooked
  • 1 large cucumber, diced
  • ½ cup Thai peanut dressing
  • ½ cup chopped cilantro


  1. In large bowl, toss vegetables to combine.CPKThaiCrunchSaladNut
  2. Mix in dressing and cilantro.
  3. Serve.

Thai Peanut Dressing

Source:  Happy Herbivore Light, modified

Makes 1/2 cup/2 servings

Use in CPK’s Thai Crunch Salad


  • 2 Tbsp. crunchy peanut butter
  • 2 Tbsp. warm water
  • 2 Tbsp. sweet red chili sauce
  • 1 small lime, juiced
  • 4 tsp liquid aminos
  • 2 ½ tsp rice vinegar
  • ½ tsp garlic powder
  • ½ tsp ginger
  • 2 drops Sriracha


  1. In small microwave-safe bowl, add all ingredients.  Microwave 10-20 seconds until peanut butter is softened.  Whisk until well combined.
  2. Taste, adding more hot sauce as desired.

Bacon Ranch & Chicken Pita

Source:  Betty Goes Vegan

Makes 2 half-pita sandwiches/ Serves 2


  • 2 vegan chicken patties
  • slices vegan bacon
  • 1 large whole wheat pita
  • 1 ripe avocado, sliced
  • ½ cup raw baby spinach leaves
  • 1 medium Roma tomato, sliced
  • ½ cup fresh sprouts
  • ¼ cup vegan Ranch dressing
  • 4 Tbsp. sunflower seeds


  1. Preheat oven to 400F.
  2. In 8×8 glass baking dish, put chicken patties.  Pour a little safflower oil on each patty.  Spread the oil to cover.  Flip the patties and repeat the oiling.  Place 2 slices bacon on each patty.
  3. Bake 15-20 minutes, until bacon is crispy around the edges.  At this point, you can cool, cover and refrigerate these items until the next day if you’d like a cold sandwich.
  4. When ready to assemble sandwiches, gently break up the bacon and chicken into bite-sized pieces.
  5. Slightly heat the pita by wrapping it in a lightly dampened paper towel long enough to wrap around it and place it in the microwave for about 15 seconds, enough to make it pliable enough to open after cutting it in half.
  6. Fill each pita half with equal portions of chicken, bacon, avocado, spinach, tomato and sprouts; drizzle 2 Tbsp. dressing over each filling, and sprinkle equal portions of seeds over that.
  7. Make a diaper out of paper towels to hold the sandwich because it WILL fall apart.  But oh so worth it when you taste it.


Ranch Dressing

Source:  Betty Goes Vegan, modified

Makes 1 1/2 cups/ 12 servings of 2 Tbsp.

The lemon zest gives this a deliciously fresh taste.  Preserved lemon might also work instead, although it will add a saltier taste.


  • ½ cup vegan sour cream
  • 3/4 cup silken tofu, drained
  • 1 tsp fresh parsley, diced
  • 1 ½ tsp dried onion
  • 1 tsp lemon zest
  • 1 tsp tahini
  • 2 tsp nutritional yeast
  • 1 ½ tsp liquid aminos
  • 2 cloves garlic, minced
  • ½ tsp onion powder
  • 1 pinch celery seeds
  • 1 Tbsp. dried dill
  • ¼ tsp pepper
  • 1 pinch dry mustard


  1. Put all ingredients in food processor or blender; process until smooth.
  2. Keep refrigerated.


Cauliflower Tater Tots

Source:  www.forkandbeans.com, modifiedIMG_0108

Makes 24/Serves 4


  • 2 cups grated raw cauliflower (1/2 a head)
  • 1 Tbsp. ground chia seeds
  • 3 Tbsp. water
  •  cup spelt flour
  • ¼ cup nutritional yeast
  • ½ tsp salt
  • 1 cup Panko crumbs


  1. Preheat oven to 400F.  Line a baking tray with parchment.
  2. Combine chia and water; let rest 2-3 minutes to thicken.
  3. In a medium bowl, combine flour, yeast, and salt.  Add cauliflower.  Toss to coat well.
  4. Put Panko in shallow bowl.
  5. Make tot shapes from cauliflower “dough” and gently roll them in the Panko to cover.
  6. Place on lined baking tray; put in oven and bake until golden brown, about 15-20 minutes.
  7. Serve with ketchup, sweet chili sauce, mustard, wing sauce, whatever.


Tex-Mex Kale Chips

Source:  Prevent & Reverse Heart Disease CookbookIMG_0107

Makes 2 cups/serves 4


  • 8 oz. hummus
  • ¾ cup nutritional yeast
  • 1 batch Tex-Mex seasoning
  •  cup water
  • 6 cups kale leaves, torn into bite-sized pieces (stems removed and discarded)


  1. Preheat oven to 250F.  Line two baking trays with parchment paper.
  2. In a cup or small bowl, combine all ingredients, except kale.
  3. Place kale in large bowl.  Add the sauce.
  4. Massage sauce into kale with your hands, making sure to get all the nooks and crannies coated.
  5. Spread coated kale out onto prepared baking trays.  Make sure none stack on top of each other.  Bake for 1 hour.  Check for doneness — crispy, dry through-and-through ones are ready for removal.  Any that are still somewhat moist should be turned over and the trays returned to the oven to continue baking.  Continue baking and checking every 5-15 minutes until all are done.  Probably won’t take more than a total of 2 hours.
  6. Store in a zippy bag or airtight container in a drawer or cupboard.


Tex-Mex Seasoning

Source:  Prevent & Reverse Heart Disease Cookbook

Makes 2 Tbsp./8 servings of 3/4 tsp.

Used in Tex-Mex Kale Chips


  • ½ Tbsp. chili powder
  • ½ tsp garlic powder
  • ½ tsp onion powder
  •  tsp red pepper flakes
  • ¼ tsp dried oregano
  • ½ tsp ground cumin
  • ¼ tsp black pepper


  1. Combine all ingredients.
  2. Store in clean spice jar.