Recipes! YUM YUM!!!

Roasted Tomato & Red Bell Pepper Soup
(Courtesy Vegetarian Times)
Serves 4
2 1/4 lb. ripe tomatoes, halved lengthwise
2 large red bell peppers, quartered, seeded
1 onion, cut into thin wedges
4 large cloves garlic, peeled
4 large cloves garlic, peeled
Salt and freshly ground black pepper to taste
2 Tbs. chopped fresh basil
1 tsp. fresh thyme leaves or 1/2 tsp. dried thyme
2 cups vegetable stock or water



Preheat oven to 450F.
Arrange tomatoes, cut side up, bell peppers, onion and garlic on large baking sheet. Drizzle oil over; sprinkle generously with salt and pepper. Roast until brown and tender, turning peppers and onion occasionally, about 40 minutes. Remove from oven; let cool.
Transfer vegetables and any juices to food processor. Add basil and thyme leaves. Purée soup in food processor or blender, gradually adding enough stock to thin soup to desired consistency.
Return soup to pan, and heat through, stirring occasionally. Serve hot.



Mac & “Cheese” Casserole
(Courtesy Vegan Outreach.Org)

3 ½ cup (dry) elbow macaroni, cooked½ cup vegan margarine½ cup flour3 ½ cups boiling water2 Tbsp. soy sauce or Bragg’s liquid aminos1 ½ tsp. salt1 ½ tsp. garlic powder (or crushed fresh garlic)pinch of turmeric¼ cup vegetable oil1 cup nutritional yeast flakesPaprika (optional)



1. Preheat oven to 350 degrees. In a saucepan, melt margarine over low heat. Beat in flour with a wire whisk and continue to beat over a medium heat until mixture is smooth and bubbly.2. Whip in boiling water, soy sauce, salt, garlic powder, and turmeric, beating well.3. Cook the sauce until it thickens and bubbles; then whip in the oil and nutritional yeast flakes.4. Mix part of the sauce with the noodles and put in a casserole dish. Then pour a generous amount of sauce on top.5. Sprinkle the top with paprika, and bake for 15 minutes. Then put under broiler for a few minutes until the top is crisp.Variations: Serve sauce over steamed veggies, baked potatoes--anything you like!



Chuckwagon Stew
(Courtesy Vegan Outreach.Org)
3 cups water or vegetable broth
1 (8 oz.) package tempeh, cut into ½-inch cubes
4 medium carrots, peeled and sliced
2 medium potatoes, peeled and cut into bite-sized chunks
2 medium onions, cut into wedges
1 ½ cup ketchup
¼ cup soy sauce
2 tsp. olive oil
1 tsp. garlic granules
1 tsp. dried tarragon leaves
¼ tsp. ground black pepper
¼ cup whole wheat pastry flour
1/3 cup cold water
1-2 Tbsp. minced parsley


1. Place the first 11 ingredients in a 4 ½ quart saucepan or Dutch oven. Bring stew to a boil. Reduce heat to medium low, and cover the pan. Simmer until the vegetables are tender (about 30 minutes), stirring occasionally.
2. Place flour in a small bowl or measuring cup. Gradually stir in the water, beating vigorously with a fork until the mixture is smooth.
3. Stir the flour-water mixture into the stew. Cook, stirring constantly, until the gravy is thickened and bubbly.
4. Ladle into soup bowls to serve. Garnish each serving with the parsley, if desired.



Chocolate Pudding
(Courtesy Vegan Outreach.Org)
1 (10 ½ oz.) pkg. firm silken tofu, crumbled
2/3 cup unbleached cane sugar
1/3 cup unsweetened cocoa powder
2 tsp. vanilla extract
Pinch of salt


Place all ingredients in a food processor fitted with a metal blade, and process until smooth, creamy, and thick. Chill in refrigerator until serving time.
Variation: For pudding pie, double the recipe and chill pudding in a baked pie shell.




Chocolate Cake
(Courtesy Vegan Outreach.Org)
1 ½ cups flour
1 cup sugar
3 Tbsp. cocoa or carob powder
1 tsp. baking soda
1/8 tsp. salt
4 Tbsp. oil
1 tsp. vanilla
1 Tbsp. vinegar
1 cup cold water


1. Preheat oven to 350 degrees. In an adequate mixing bowl, combine the dry ingredients.
2. Create three holes in the mixture. Put oil in the first hole, vanilla in the second, and vinegar in the third. Cover with water and mix thoroughly.
3. Transfer to oiled or nonstick 9-inch cake pan or equivalent. Bake for 35 minutes.
Variation: Batter can be used for cupcakes; bake for 25 minutes