Chickpea "Tuna" Sandwich Filling 1 - 15 oz. can chickpeas 1/3 C finely chopped dill pickle 1/3 C finely chopped celery 1/4 C finely chopped red onion 1/3 C vegan mayonnaise 1 tbsp lemon juice 1/2 tsp old bay seasoning 1/4 tsp sea salt 1/4 tsp ground pepper -------------------------------------------- CURRIED CHICKPEA SALAD [VEGAN] INGREDIENTS 1 15 ounce can chickpeas, drained 3/4 cup vegan mayonnaise 1 tablespoon lemon juice 1/4 cup onions, diced 1/2 cup almonds, chopped 1/4 cup celery, diced 1/4 cup radishes, diced 1 teaspoon curry 1 teaspoon coriander 1/2 teaspoon cumin 1/2 teaspoon turmeric 1/2 teaspoon salt 1/4 teaspoon pepper Pinch of smoked paprika PREPARATION Drain and rinse chickpeas and pour them into a medium sized mixing bowl. Use a fork to mash the chickpeas until about half are completely smooshed, the other half can be mashed or chunky to your liking. I prefer to leave about half of the chickpeas unmashed- it adds more texture and holds together better on a sandwich. A quick note on the ‘chunks’ in the salad: its nice when all of your veggies are diced to about the same size. It makes the texture more pleasant! Add vegenaise, lemon juice, onions, almonds, celery, radishes, and all spices. Stir until combined. Serve immediately or save in the refrigerator for up to a week. ------------------------------------------------------- Tempeh Bacon Ingredients 1 8-oz. pkg. tempeh, sliced into 24 very thin slices 1/4 cup low-sodium soy sauce 2 Tbs. apple cider vinegar 1 tsp. light brown sugar 1/2 tsp. ground cumin 1/2 tsp. ancho chile powder 2 tsp. liquid smoke, optional 1 Tbs. canola oil Preparation Lay tempeh slices in 13- x 9-inch baking dish. Bring soy sauce, vinegar, brown sugar, cumin, ancho chile powder, and ˝ cup water to a boil in small saucepan. Boil 1 minute, then remove from heat, and stir in liquid smoke, if using. Pour over tempeh slices. Let cool, then cover and chill 2 hours, or overnight. Preheat oven to 400°F. Line baking sheet with parchment paper. Transfer tempeh slices to prepared baking sheet, and discard marinade. Brush slices with canola oil, and sprinkle with paprika, if desired. Bake 10 to 15 minutes, or until beginning to brown. Flip tempeh slices, brush with oil, and bake 5 to 7 minutes more, or until crisp and dark brown. ----------------------------------------------------------------------------------- TEMPEH GYROS WITH TOFU TZATZIK [VEGAN] INGREDIENTS TEMPEH MARINADE: 8 oz. tempeh, sliced ~1/4? thick 2 cloves garlic, minced 1 1/2 tsp. dried oregano 1 tsp. dried onion flakes 1 tsp. salt 1 tsp. ground black pepper 1/2 tbsp. garlic powder 1 tsp. dried thyme 4 tbsp. vegetable broth 2 tbsp. Bragg Liquid Aminos 1 tsp. rice wine or white wine vinegar juice of 1/2 a lemon 4 Whole Wheat Chipotle Tortillas or Whole Wheat Pitas TOFU TZATZIKI: 1 1/4 cup silken tofu 1/2 tbsp. garlic powder 1 clove garlic 1/4 tsp. salt 1/2 tsp. dill weed 1/4 tsp. mustard powder 1 tsp. dried onion flakes 1 tbsp. vegetable broth 1 tsp. rice wine or white wine vinegar juice of 1/2 a lemon PREPARATION Combine all of the ingredients for the marinade in a shallow dish and whisk to combine. Add the tempeh slices and marinate for a couple of hours or overnight, turning the pieces of tempeh now and again. To make the tzatziki, combine all of the ingredients (except for the cucumber) in a food processor and process until smooth. Pour the mixture into a container or bowl, and stir in the diced cucumber. Store in the refrigerator to marinate for a couple of hours. Wrap tortillas or pitas in foil and gently warm in the oven. To make the gyros, heat a skillet and add a splash or two of vegetable broth. Brown the tempeh on both sides, adding a little more broth or water as necessary. Serve with chopped tomatoes, Kalamata olives, onion, etc. ----------------------------------------- CARROT COCONUT SALAD [VEGAN] INGREDIENTS 4 carrots coarsely grated 1 1/2 tablespoon sesame seeds 2 tablespoons currants 6 tablespoons coconut flakes salt and pepper coriander to taste Dress with vinaigrette or your choice ------------------------------------------ CASHEW CHEESE [VEGAN] makes 1 cup Not only is this cashew cheese delicious and easy, it is super versatile. You can put it on pizza or crumble it on a big green salad. Try it in a sandwich or use it in lasagna. You can even use it as a dip and serve carrot sticks or crackers on the side. INGREDIENTS 1 cup cashews (130g) soaked in 3 cups (709 ml) of water for at least 1 hour. 2 teaspoons lemon juice (10ml) 1/2 teaspoon salt (3g) 2 turns fresh black pepper 1/4 cup water (60ml) PREPARATION Soak, drain and rinse cashews. Place in a food processor, along with lemon juice, salt and black pepper. Pulse for about 1 minute to combine ingredients. Add water and process until completely smooth, about 2 -4 minutes. You may want to turn off the food processor and scrape down the cheese from the sides a couple of times. You will have to soak the cashews for at least 1 hour. You can soak them for up to 24 hours. The longer you soak them the more ceamy they will become. ----------------------------------------- SWEET CARROT & RAISIN SALAD INGREDIENTS: 1 1/2 cups shredded carrots 1/4 cup packed raisins Juice of 1 orange (approximately 1/4 cup) 1/2 tsp. cinnamon 1/2 tsp. freshly grated ginger 1 tbsp. pure maple syrup (optional, but good for flavor) Pinch salt DIRECTIONS: Mix all ingredients together in a medium mixing bowl. Allow to sit for 2 hours in refrigerator before serving to allow the flavors to meld. -------------------------------------