by Admin | Sep 19, 2020 | Lunch, Pasta, Noodles, Dumplings
This basic meringue recipe can be used to make cookies and pie toppings. The liquid from any cooked beans can be used as aquafaba—just make sure it’s thick and has a viscosity similar to egg whites.MAKES 2 CUPS¾ cup aquafaba (liquid from 1 15-oz. can chickpeas or...
by Admin | Sep 16, 2020 | Breakfast
Thinly sliced tempeh simmered in a flavorful broth makes a great sandwich “meat” in this deli classic.YIELD: SERVES 8SEASONED TEMPEH¼ cup Bragg Liquid Aminos1 small onion, quartered2 cloves garlic, peeled1 bay leaf1 8-oz. pkg. tempeh, slicedTHOUSAND ISLAND DRESSING¼...
by Admin | Sep 13, 2020 | Breakfast
Stuff marinated, baked tofu into a crusty roll with crunchy cabbage, refrigerate it, then grab it on your way out the door the next morning for an on-the-go version of a Vietnamese bahn mi sandwich.YIELD: SERVES 21½ Tbs. low-sodium soy sauce1½ Tbs. lime juice1 Tbs....
by Admin | Sep 9, 2020 | Breakfast
Toasted walnuts are blended with beans and garlic to make a tasty pâté spread. Pears add a sweet, juicy crunch to sandwiches. Try them in place of tomatoes or other veggies.YIELD: MAKES 8 SANDWICHESWALNUT PÂTÉ1 cup walnut pieces1½ cups cooked cannellini beans or 1...
by Admin | Sep 8, 2020 | Appetizers
Tofu, edamame, and mashed, seasoned sweet potatoes are wrapped in collard leaves for a flavorful lunch option with a hint of spice. The filling can also be spread on whole-grain toast or wrapped in tortillas.YIELD: SERVES 42 small sweet potatoes (1 lb.)2 Tbs. white...
