Julia Driggers, R.D., shares a recipe for vegan lasagna:

Vegan Lasagna

Serves: 4 (in 9×5 Loaf Pan)

Ingredients:

6 oz Vegan Lasagna Noodles, Whole Wheat

Sauce:
1 cup Tomato Sauce
½ cup Tomato Paste
1 TBS Fresh Parsley
½ TBS Garlic
¼ Tsp Salt

Filling:
8oz Silken Soft Tofu
3 TBS Vegan Cream Cheese
½ TBS Garlic
½ Tsp Black Pepper
¼ Tsp Salt
1 cup Fresh/Frozen Broccoli Florets

Toping:
¾ cup Stewed Tomatoes (canned)
½ cup Frozen Spinach or 1 cup Fresh Spinach

Directions:

In large sauce pan, over low heat, simmer tomato sauce, tomato paste, fresh parsley, garlic, and salt for 30- 45 minutes, stirring occasionally.

Preheat oven to 400 degrees.

While cooking sauce, in large mixing bowl mix tofu, cream cheese, garlic, pepper, and salt with washed hands or large spoon.

In a separate sauce pan bring water to a boil. Place lasagna noodles in pan. For fresh noodles boil for 2 minutes. For dry noodles boil as directed.

Once sauce is heated and noodles are cooked, place thin layer of sauce on bottom of 9X5 loaf pan. Place one layer of noodles in pan. Next layer the filling; ½ tomato sauce, 1/3; tofu spread, and layer with a ¼ cup of broccoli. Place 2nd layer of lasagna noodles and repeat filling step. Place 3rd layer of noodles. Spread remainder of tofu spread, ½ cup stewed tomatoes, and ½ cup chopped spinach evenly.

Place in oven and bake for 25-30 minutes. Remove and let stand for 3-5 minutes. Serve hot and enjoy!

Vegan Hamentashen Recipe from
The Lowfat Jewish Vegetarian Cookbook

Here’s an eggless version of hamentashen, the popular baked treat served during Purim. If you are unable to purchase prune or poppy seed filling in your local supermarket, simply puree a few prunes with a little fruit juice.

• 1½ cups unbleached white flour
• 1½ cups unbleached wheat pastry flour
• 1½ teaspoons baking powder
• 1/3 cup canola oil
• 2/3 cup water
• ½ cup applesauce
• 3 Tablespoons orange juice
• 5 Tablespoons prune or poppy seed filling

Preheat oven to 350 degrees.

Mix all the ingredients, except filling, together in a large bowl. Knead dough for a few minutes. Separate into 3 balls. Cover balls with a slight damp towel and refrigerate dough for about 3 hours. Remove from refrigerator and roll balls of dough out to 1/8-inch thickness. Cut out approximately 15 four-inch rounds. Place 1 teaspoon prune or poppy seed filling in center. (Filling can be bought in supermarkets and some natural food stores). Form a triangle out of the dough by folding in edges, but still leaving some space in the middle of the dough for the filling to remain mostly uncovered.

Bake at 350 degrees for 30 minutes until dough is brown. Serve.

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If you’re caught in this crazy snow storm like us, here are some vegan soup recipes to warm up:

http://www.vrg.org/recipes/vjmesoup.htm
http://www.vrg.org/journal/vj2005issue1/vj2005issue1soups.htm
http://www.vrg.org/journal/vj2000jan/2000janmiso.htm
http://www.vrg.org/blog/2009/11/30/fall-slow-cooked-stew/

And it’s a little late for this right now, but it might be helpful for next time around!

http://www.vrg.org/nutshell/disaster.htm

Julia Driggers, R.D., shares a recipe for vegan party mix:

Vegan Party Mix

(Makes 18 Servings)

Ingredients:

3 cups Air-Popped Popcorn
3 cups Vegan Wheat Cereal
3 cups Mini Pretzels
1 cup Peanuts
1¼ cup Vegan Chocolate Chips (or Carob)
½ cup Smooth Peanut Butter
¼ cup Earth Balance Margarine
1½ tsp Vanilla
2 cups Vegan Powdered Sugar

Directions:

In large bowl mix popcorn, cereal, pretzels, and nuts. Set aside. In microwaveable bowl microwave chocolate chips, peanut butter, and margarine for 1 minute. Take out and stir. Replace in microwave for 30 more seconds or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over popcorn mix and stir until evenly coated. Pour popcorn mixture into large storage sealable bag. To bag add vegan powdered sugar and shake until popcorn mix is well coated. Pour out on cookie sheet to cool. Enjoy! Make sure to store in the refrigerator.

Nutrition Analysis per Serving

Julia Driggers, R.D., shares a recipe for a vegan stew:

Fall Slow-Cooked Stew

(Makes 8 bowls)

Ingredients:

2 cups Vegetable Broth
1 cup Tomato Juice (use low-sodium if preferred)
1 cup Water
6 oz Tempeh, diced into squares
1 Can (15 oz) Mixed Chili Beans
2 cups Broccoli Florets, Fresh
1½ cups Mixed Vegetable Melody, Frozen (or fresh if preferred)
1 TBS Olive Oil
1 TSP Mrs. Dash Original Seasoning
1 TSP Minced Onion
½ TSP Black Pepper
1 cup Dried Whole Wheat Fusilli (spiral) Noodles

Directions:

Combine diced tempeh, beans, broccoli, and mixed vegetables into a 3½ to 4–quart SLOW-COOKER. Pour broth, tomato juice, and water over top. Stir and cover. Cook on LOW 6 hours or HIGH 3 hours.

Add noodles, olive oil, and spices. Stir and cover. Cook 20 minutes longer or until noodles are done

Serve with a crusty whole wheat baguette and side salad for a delicious meal!

Nutrition Analysis per Serving

Julia Driggers, R.D., shares a recipe for vegan pumpkin pancakes:

Pumpkin Panckes

(Makes 8 medium sized pancakes)

Ingredients:

4 TBS Pumpkin Butter or puree
½ Banana, Mashed
1¼ cups Soy Milk (or other rice/nut milk)
1 TBS Maple Syrup
1 cup Whole Wheat Flour
½ TSP Cinnamon
¼ TSP Allspice
2 TSP Baking Powder
¼ TSP Salt

Directions:

In large bowl combine mash banana, soy milk, and maple syrup. In separate bowl mix flour, cinnamon, allspice, baking powder, and salt. Add banana mixture to flour mixture and stir until smooth. Heat a griddle or skillet over medium high heat and grease with vegan butter or canola oil. Pour pancake batter (approx. ¼ cup) for each pancake. Brown on both sides and serve hot.

Top this yummy holiday treat with pumpkin butter and powdered sugar to enjoy!

*Variation: Add ¼ cup Vegan Chocolate Chips for an extra sweet treat!

Nutrition Analysis per Serving:

Julia Driggers, R.D., shares a recipe for vegan chocolate chip banana bread:

Yummy Chocolate Chip Banana Bread

(Serves 12)

Ingredients:

2 cups Whole Wheat Flour
1 tsp Baking Soda
¼ tsp Salt
½ cup Vegan Butter (Earth Balance recommended)
¾ cup Brown Sugar (Use your favorite vegan variety)
2-3 Medium to Large Ripe Bananas, Mashed
1 tsp Vanilla
2 Egg Equivalents of Egg Replacer
¾ cups Vanilla Almond Milk (or other milk alternative)
1 cup Vegan Chocolate Chips

Directions:

Preheat oven to 350 degrees. In large mixing bowl combine flour, baking soda, and salt. In separate bowl cream butter and fold in brown sugar. Stir in mashed bananas, vanilla, and egg substitute. Pour banana mixture into flour mixture and stir. Add Almond Milk and chocolate chips and mix. Pour into a 9 inch loaf pan and bake 40-50 minutes or until center of bread is cooked. Enjoy!

Julia Driggers, Clinical Dietician, shares a recipe for a vegan chickpea spread:

Garden Fresh Chickpea Spread

(Serves 6)

Ingredients:

1½ cups Chickpeas (Garbanzo Beans)
½ cup Celery, chopped
2 TBS Scallions, chopped
1 TBS Green Chili Pepper (may use green bell pepper)
1 TBS Sesame Seeds
1 TBS Spicy or Dijon Mustard
2 TBS Vegan Mayonnaise
½ tsp Dill Weed, Dried

Directions:

In large bowl combine all ingredients and mix. Place mixed ingredients into Food Processor or Blender. Blend on medium speed for 30 seconds or until chickpeas are mashed and mixture appears smooth.

Take mixture and spread on whole wheat bread and top with lettuce, tomato, carrots, or your favorite vegetable. It’s also great for dipping and topping vegetables and crackers!

*Variations: Add 2 TBS Dried Cranberries or Golden Raisins to add sweetness!

Nutritional Analysis per serving:

Julia Driggers, Clinical Dietitian, shares a delicious (and simple!) vegan dinner recipe with us:

Sweet Turmeric Tofu and Vegetable Quinoa

(Serves 2)

Ingredients:

7 oz Extra Firm Tofu
½ cup Water
2 TBS Brown Rice Vinegar
1 TBS Canola Oil
1 TBS Agave Nectar (or brown rice syrup or maple syrup)
1 ½ TBS Turmeric
1 cup pre-washed uncoated Quinoa (found in box and bulk supply stores)
1 cup Vegetable Broth
½ cup Water
1 TBS Turmeric
1 ½ cups small-cut fresh, chopped (or frozen mixed vegetables)

Directions:

Pre-cut tofu into 1½” cubes and set aside. In medium sauce pan combine water, brown rice vinegar, canola oil, agave nectar, and turmeric. Stir and bring to a boil. Once boiling add in pre-cut tofu. Cover with lid and let boil on med-high heat for 10 to 12 minutes or until tofu is browned and marinade has evaporated. Stir regularly. After tofu is cooked remove lid and pot from heat and let cool for 4 to 5 minutes.

In medium sauce pan combine vegetable broth, water, quinoa, vegetables and turmeric. Bring contents to a boil then cover with lid, decrease heat, and let simmer for 15 minutes.* Stir occasionally. Remove pot from heat and let cool 5 minutes.

Place quinoa mixture on plate and top with tofu. Serve with a vegetable such as cooked spinach, collard greens, or kale.

*If using a rice cooker to cook quinoa, use 1 cup quinoa, 1 cup vegetable broth, 1 cup water, 1 ½ cups mixed vegetables and 1 TBS turmeric.

Note: Turmeric is a spice that can stain dishware and utensils if left unwashed. Make sure to wash cookware promptly after use.