Tempeh is the ideal vegan party food that meat eaters also love. When baked, it's great finger food for gatherings. Baked tempeh is also easy to pack up and take as a snack for a festival or camping trip. Tempeh is great in sandwiches. Protein-rich, nutty and delicious. Marinated tempeh is also a wonderful food for a vegan Halloween party because the fermented soy beans can masquerade as boils, warts, and other gross stuff. Consider making a big batch that you can enjoy all week or just cut this recipe in half. 40 minutes Feeds 8 people when served with vegetable and grain dishes 2 lbs

Vegan kimchi takes this taco to another level. The red rice adds color and lovely contrast to the creamy green avocado. Homegrown sprouts make it so fresh you'll float. Ingredients for 1 serving: 3 soft corn tortillas 1/8 cup cooked red rice 1/2 a ripe avocado 2 Tbsp vegan kimchi 3 pinches of sprouts   Lightly toast the tortillas in a toaster oven or on a flame on your stove top Top each tortilla with 1/3 of the ingredients above  

This chickpea eggless egg salad makes a great sandwich, wrap or side dish. Serve it with roasted purple sweet potatoes for a beautiful color combination.Ingredients: 1 cup of cooked chickpeas1 Tbsp dijon mustard1/8 cup vegan mayonnaise (very naughty)1/8 cup diced pickles3 Tbsp pickle juice1 medium sized shredded carrot2 stalks of celery diced1 sushi-size sheet of nori crumbledsea salt to tasteMash the chickpeas with a fork or potato masherCombine all other ingredientsEnjoy cold with homegrown alfalfa sprouts in a wrap or warm with roasted potatoes

This recipe was inspired by Janet Harn's Cooking Class in Seoul. Highly recommended! Janet did her whole cooking class vegan for us. [caption id="attachment_1220" align="alignright" width="225"] Janet cooking sweet potato noodles[/caption] Check out these 9 Vegan Korean Cooking Tips from Seoul Chef Janet For 1 delicious vegan pancake: 1 Tbsp ground flax seeds and 3 Tbsp water (as egg replacer for 1 egg) 5 Tbsp water 3 Tbsp flour (any combination of whole wheat flour and unbleached all purpose flour that you like) 2 Tbsp corn starch (I need to try arrowroot too

When the frost is coming and those last few tomatoes in your garden aren’t red yet, it’s time to pick those suckers. Put them inside on a windowsill safe from the frost. If they stay green, there’s still a way to honor those homegrown tomatoes. Makes 2 Servings. 20 min prep and cooking. 2-3 mid size green tomatoes ½ cup vegan bread crumbs ½ cup whole wheat flour 1 cup unsweetened soymilk or any other unsweetened nondairy milk 1 tsp ground flax seed (optional) 1 tsp cornstarch 1 tbsp sunflower oil or 3 tbsp vegetable broth for frying 3-4 sliced button mushrooms (optional) 4-6 taco

OMG I had no idea that cassava flour makes fantastically easy home-made gluten-free tortillas! The dough is even easier to work with than masa (corn) flour and the tortillas are soft and foldable. So good. Any you can put anything you like inside. You can make them into 6 inch gluten free pizzas. For some reason the recipe on the package never worked out for me. But here it is if you want to try it!  (From Otto's Cassava Flour) Here's the recipe that works for me: Prep and cook time 20 min. 3-4 servings (about 12 tacos) 2 1/2 cups yucca / cassava flour 3 cups

A fresh and easy gluten-free vegan meal you can throw together fast. Whole grain corn tortillas and protein-rich hummus make a satisfying combo you might not have thought of before. Prep time: 2 min. Cook time: 0 min (2 min if toasting tortillas or 10 min if making oil-free hummus). Serving size: 2Ingredients: 8 corn tortillas 3 Tbps hummus (you can make it oil-free if you like)8 cherry tomatoes cut in half1 cups washed, cut lettucesliced pickles (optional) Magic: Toast the corn tortillas on a flame or in a briefly in a toaster oven (optional)Add a teaspoon of hummus to the center of a tortillaAdd the tomatoes, pickles and

1 small carrot grated (or quick pickles)½ cucumber grated1 Tbp umeboshi vinegar1 tsp brown rice syrup (or other sweetener)1 tsp soy sauce1 whole wheat baguette sliced in half lengthwise4 slices of tofu kan4 slices of homemade seitana handful of lettucea couple pinches of sprouts3 Tbps vegan mayonnaise3 Tbps finely chopped cilantroIn a small bowl, add a pinch of salt to the carrot and cucumber and mix it in with your hands. Let it sit 5 min.Drain the water that rises out of the carrots and cucumber.Mix the vinegar, sweetener and soy sauce together in a small jar. Pour it over the grated vegetables and let