Main Dishes

"To-Die-For" Squash Curry

Watch demonstration reel here.

Cook the rice & roast the squash:

  • Combine 2 cups rice (1 cup white + 1 cup brown) with 4 cups water in a saucepan. Cook until tender, then set aside.

  • Cut two winter squash in half and scoop out the seeds.

  • Drizzle a little olive oil and water into each hollow.

  • Wrap each half in foil and bake at 425°F for about 1½ hours, or until soft.

  • When done, scoop out most of the flesh into a medium saucepan, leaving a thin layer inside the shells.

 

Make the curry:
In the saucepan with the squash, combine:

  • The scooped-out squash

  • 1 medium onion and 2 peppers, sautéed in olive oil

  • 1 can garbanzo beans, drained and rinsed

  • 2 large tomatoes, diced

  • Seasonings to taste: salt, cayenne, garlic powder, and (optional) curry powder

  • Splashes of lemon juice, olive oil, soy sauce, and maple syrup to taste

  • About 1 cup water and 1 cup unsweetened Silk soymilk (adjust for desired consistency)

  • A large scoop of peanut butter (optional, but adds richness and flavor)

Simmer on medium heat, stirring occasionally, until the mixture reaches a creamy curry-like consistency.

 

Serve:

  • Spoon cooked rice into the cooked squash shells.

  • Ladle the curry mixture over top.

  • Garnish with fresh parsley and serve warm.

Garden Veggie Ramen

Noodles:

  • Bring 5 c plain water to a boil (while waiting for it to boil, work on chopping/sautéing the veggies)
  • Add one package of Soon Ramen Noodles (do not add seasoning packs)
  • Boil for 2 minutes, then add in some thinly chopped Swiss chard leaves
  • Boil for 2 more minutes, then remove the leaves and ramen from the water with tongs (save the water!) and add them to a very cold water bath. Let them sit in that while you prep the ramen broth.

 

Broth:

  • Sauté the following together:
    • Chopped Swiss chard stems
    • 1/2 a diced onion
    • 1 green & 1 banana pepper (diced)
    • 1 c chopped fresh tomatoes
    • 1 Tbsp minced garlic
    • 2-3 Tbsp sesame oil
  • Add the sautéed veggies to the water that you cooked the ramen in. Add the following:
    • The two Soon seasoning packets
    • 1/3 c Braggs (or 1/4 c soy sauce)
    • 2 Tbsp nutritional yeast
    • 1 Tbsp Tom Yum Soup base
    • 1/2 tsp rice vinegar
    • Taste and add salt if needed

Bring the broth to a boil again and immediately serve over the cold, drained noodles (pour over just enough to submerge the noodles).

Tofu Eggless Salad Sandwich Filling

Mix all together:

  • 2 packs of Extra firm tofu, drained, crumbled
  • 1 onion finely chopped
  • 1 bell pepper (preferably yellow), finely chopped
  • 1/2 c. Pickle relish (optional)
  • 3-4 Tbsp. Mustard
  • 1 tsp. Salt
  • 1/2 tsp. Paprika
  • 1/4 tsp. Turmeric
  • 1/2 tsp. Parsley
  • 1/2 tsp. Dill weed

Serve cold on bread or toast

Kimchi Soup

  • Sauté an onion with sesame oil
  • Add minced garlic and minced ginger
  • Once the flavors are blended, add the following and simmer:
    • 6 c water
    • 1 container of vegan kimchi
    • 1 package dried seaweed cut in strips
    • 1 package of soft tofu cut in strips
    • Dried shiitake mushrooms
    • Soy sauce
    • Vegan oyster sauce
    • Hoisin sauce
    • Salt (if needed)
  • Can add plain ramen noodles, or serve with rice, or both

Wild Rice Stuffed Squash

  • Prepare squash in the oven
    • Cut squash in half, scoop out seeds
    • Place on sprayed pan open side down
    • Pour water around squash
    • Bake at 350 for 1 hour
    • Let sit, to soak up the water
  • Prepare wild rice mixture
    • Cook two cups of wild rice.
    • Sauté onions, celery, mushrooms, and chopped walnuts.
    • Add in some cubed (or puréed) cooked squash (optional).
    • Add sautéed mixture to the cooked wild rice.
    • Mix in one small can of cream of celery (or mushroom) soup (water down with just a little water, maybe 1/4 can).
  • Put the wild rice mixture back into the squash shell
  • Drizzle with maple syrup

Cold Kimchi Noodles

  • Cook 2 packages of plain ramen noodles in boiling water till soft, then set in ice bath to cool
  • Sauce (mix all together):
    • 1/4 c red onion, diced
    • 2 Tbsp green onion (scallions), chopped fine
    • 1/4 c carrots, diced
    • 1 c of vegan kimchi, chopped
    • 1/4 c Tomato paste
    • Red pepper flakes to taste (the more the spicier)
    • 1 tsp lemon juice
    • 1 Tbsp rice vinegar
    • 3 Tbsp soy sauce
    • 2 Tbsp Maple syrup
    • 1-2 Tbsp Kimchi juice
    • 2 Tbsp sesame oil
    • 2 Tbsp sesame seeds, toasted
  • Add sauce to drained noodles (as much sauce as needed—may not be all) and mix well
  • Top with: Julienned cucumber, more chopped kimchi, green onion, toasted sesame seeds, a drizzle of sesame oil, and more sauce (if needed).