Serves 6

• 2 onions, chopped
• 1 pound mushrooms, sliced
• 1 tablespoon paprika
• 1 1/2 teaspoons dill
• 1/4 teaspoon black pepper
• 3 tablespoons soy sauce
• 1 cup water or vegetable stock
• 1 tablespoon olive oil
• 2 tablespoons unbleached flour
• 2 cups soy or rice milk
• 2 tablespoons lemon juice

Heat 1/2 cup of water in a large pot and add the onions. Cook over high heat, stirring often, until the onions are soft and all the water has evaporated, about 5 minutes. Add another 1/4 cup of water, stir to loosen any bits of onion stuck to the pan, and continue cooking until most of the water has evaporated and the onions begin to brown, about 3 minutes.

Add the mushrooms and spices. Slightly lower the heat, cover, and cook 5 minutes, stirring frequently.

Add the soy sauce and water or vegetable stock. Cover and simmer about 10 minutes.

In a separate pan, mix the olive oil and flour to form a thick paste. Cook, stirring constantly, for 1 minute, then whisk in the vegan milk and cook over medium heat, stirring frequently, until steamy and slightly thickened.

Add the vegan milk mixture to the soup. Stir in the lemon juice just before serving.

source: http://www.cok.net/lit/recipes/soups.php#champion_chili

Makes 1 quiche

Prep time: 30 minutes, Cooking time: 1 hour

Ingredients:

• 1 pie crust- use a frozen one or make one with your favorite recipe
•     approx. 5 oz of cheddar soy cheese (Follow Your Heart brand works great)
•     2 cups chopped frozen spinach, cooked & drained
•     1 medium onion, chopped
•     4-5 cloves garlic, minced
•     1 10-oz package firm silken tofu
•     1/4 cup tahini
•     2 tablespoons soy sauce
•     1 tablespoon white miso
•     4 scallions, chopped
•     olive oil
•     pepper and paprika to taste

Preheat oven to 350 degrees F.
1. Saute onions and garlic in olive oil.
2. In a blender, mix together tofu, tahini, soy sauce, and miso.
3. Mix the onions, tofu mixture, spinach, and scallions together in a bowl.
4. Grate the soy cheese and add most of that to the mixture as well, reserving a little bit for the top of the quiche.
5. Add pepper and paprika to taste.  A few dashes of each should be good.
6. Spread the mixture evenly in the pie crust.  Sprinkle remaining soy cheese on top.
7. Bake in 350 degree oven for one hour.

Enjoy!

source: http://vegweb.com/index.php?topic=26342.0

Serves 4

Ground flax seed acts as a thickener for the dressing while providing healthy Omega-3 fatty acids.

• 2 teaspoons ground flax seeds
• 2 tablespoons hot water
• 1/4 cup orange juice
• 2 tablespoons fruit vinegar (I used pear vinegar, but apple cider or white wine vinegar will do)
• 1/2 teaspoon spicy Spanish paprika (or 1/4 teas. paprika plus 1/4 tsp. cayenne)
• 1/4 teaspoon cumin
• 4 cups grated carrots (about 4 large carrots)
• 4 clementines (small seedless oranges), peeled and sectioned
• 2 tablespoons walnuts (optional)

Put the ground flax seeds in a small bowl and add the hot water. Stir and allow to sit until thickened, about 5-10 minutes. Then add orange juice, vinegar, paprika, and cumin.

Grate the carrots. Put them in a bowl and immediately add the dressing and mix well. Fold in the clementine sections and sprinkle with walnuts. Serve cold or at room temperature.

source: http://blog.fatfreevegan.com/2009/04/spicy-carrot-salad.html

Serves 8

• 2 medium onions, chopped
• 3 medium leeks (white part only), chopped
• 1 clove garlic
• 2 to 3 tablespoons of vegetable oil
• 5 cups water
• 6 medium potatoes*, cut into small or medium pieces
• 4 celery stalks, sliced
• 1 stalk fresh lemongrass (or dried) to taste
• cayenne, salt, and dill or marjoram, to taste
• 1 cup soy or rice milk
• 1 tablespoon lemon juice

* For variety, use 3 russet or Idaho potatoes and 3 sweet potatoes

Sauté the onions, leeks, and garlic in vegetable oil in a large pot until soft. Then add the water, potatoes, celery, lemongrass, cayenne, salt, and dill.

Bring to a boil, reduce the heat, and simmer for 30-45 minutes until the potatoes are tender. Cover the pot for a thin broth or leave it uncovered for a thicker soup.

Once the potatoes are soft, remove the stalk of lemongrass (if using fresh) and purée about half the soup in a blender or food processor, then mix it back into the pot.

Add the lemon juice to the soy or rice milk and let it sit for 5 minutes. Then add it to the soup. Serve warm.

source: http://www.cok.net/lit/recipes/soups.php

Serves 2

• 1 14-ounce package extra-firm tofu, drained
• 2 tablespoons vegetable oil
• 1/4 teaspoon turmeric
• 1 tablespoon garlic powder
• 1 teaspoon onion powder
• 1/2 cup nutritional yeast
• salt and pepper, to taste
• 1/2 pound mushrooms, chopped (optional)
• 1 green onion, finely chopped (optional)
• 1 bell pepper, finely chopped (optional)

Using a fork or potato masher, crumble the tofu into small pieces and then sauté in oil in a frying pan. After a few minutes, add the remaining ingredients, turmeric through bell pepper, if used. Lightly toss in the pan until well-cooked. Serve warm.

source: http://www.cok.net/lit/recipes/breakfast.php