1 1/2 pounds sweet potatoes (peeled and cut in 1-inch cubes)
4 tablespoons olive oil, divided
2 cloves garlic, peeled and minced
2 tablespoons vegan Worcestershire sauce
1/2 sweet onion, peeled and finely diced
1 cup chickpeas, rinsed and drained
1 1/2 cups rolled oats, not steel cut
1/2 cup cashews, finely chopped

Serving suggestions

toasted potato buns
avocado, peeled and thinly sliced
vegan mayonnaise
pickled red onions
green lettuce leaves
Dijon mustard

Preheat oven to 400ºF.

In a large bowl, toss sweet potatoes and garlic with 2 tablespoons olive oil and season with Kosher salt and freshly ground black pepper.
Place on baking sheet, fitted with parchment paper and roast for 35-45 minutes or until tender. Remove from the oven and allow to cool slightly.
In the bowl of a food processor, pulse to combine sweet potato, Worcestershire sauce, onion, and chickpeas.
Remove mixture to a large bowl and add the rolled oats and cashews and mix to combine.
Form into five patties using an ice cream scoop.
In a heated, large sauté pan, add the remaining 2 tablespoons olive oil and heat over medium-high heat.
Add patties and cook until golden brown, about 4 minutes, flip and cook another 4 minutes. Remove and keep warm.
Makes 5-8 burgers, depending on size

Note: use a plastic lid and plastic wrap to help form the burger patties into perfect rounds.
Recipe inspired by the television program, The Chew.

 

1 large eggplant (about 1 1/2 pounds), trimmed and sliced lengthwise into four 1/2-inch thick planks
1/2 cup BBQ sauce, divided
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
8 ounces cremini mushrooms, thinly sliced
1 red onion, halved and sliced into thin wedges
2 tablespoons vegetable oil
4 slices non-dairy provolone or mozzarella cheese (1/8-inch thick slices)
4 ciabatta or hoagie rolls, split and toasted
1/4 cup vegan mayonnaise
2 pepperoncini peppers, from a jar, thinly sliced

Position oven rack six inches from the heat source and preheat broiler on high.
Line broiler pan or rimmed baking sheet with foil.
Brush eggplant slices on both sides with 2 tablespoons BBQ sauce and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Arrange slices on foil-lined pan.
Broil eggplant until browned and soft, about 4 minutes.
Meanwhile, in a medium bowl, toss mushrooms and red onion with oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper and reserve.
Remove broiler pan from oven, flip eggplant slices, and brush with 2 more tablespoons BBQ sauce.
Scatter mushroom mixture around the eggplant on the pan and broil until browned and soft, about 3 minutes more.
Add 1 slice of cheese to each eggplant plank and continue to broil until cheese is melted and browned, about 2 minutes more.
To assemble the sandwiches, brush the top toasted half of each roll with 1 tablespoon mayonnaise and each bottom half with 1 tablespoon BBQ sauce.
Layer an eggplant slice, some mushroom mixture, and a few slices of pepperoncini on the bottom of each roll.
Close the sandwiches and serve immediately.

Note:  Makes 4 sandwiches

 

 

1 small sweet potato
6 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
1 portobello mushroom cap
1/2 small zucchini
1 small shallot, finely diced
1/4 teaspoon crushed red pepper
1 cup cooked quinoa
3/4 cup dried breadcrumbs
1 1/2 teaspoons fresh lemon juice
4 sandwich rolls, split, toasted
Guacamole, sliced tomatoes, and sprouts (optional)

Preheat oven to 350°

Prick sweet potato all over with a fork, rub with 1 tablespoon oil, then season with salt and pepper.
Roast directly on oven rack until tender, 30-45 minutes. Cool.
Remove and discard skin , mash flesh with a fork. Set aside.
Remove stem from mushroom, discard.
Pulse cap in food processor until finely chopped.
Coarsely grate zucchini on large holes of a box grater.
Place in a kitchen towel, squeeze out excess liquid.
Heat 1 tablespoon oil in a medium skillet over medium-low heat.
Cook shallot and red pepper flakes, stirring often, until shallot is soft, about 2 minutes.
Add mushroom and zucchini, cook, stirring occasionally, until vegetables begin to release their juice, approximately 2 – 4 minutes.
Transfer to a large bowl.
Mix in quinoa. Season with salt and pepper. Let cool.
Add breadcrumbs, lemon juice, and 1/4 cup reserved mashed sweet potato to quinoa mixture. Mix well.
Taste and adjust seasoning.
If mixture is too loose, add more mashed sweet potato to bind.
Divide mixture into 4 portions and form into patties, pressing firmly together with your hands.
Heat 2 tablespoons oil in a medium skillet over medium heat.
Cook 2 patties until golden brown, approximately 2 – 4 minutes per side.
Season with salt and pepper.
Repeat with remaining 2 tablespoons oil and 2 patties.
Place patties on toasted sandwich rolls.
Add guacamole, sliced tomatoes and sprouts (optional)

Serves 4

 

Portobello mushroom caps, sliced
1/4 cup extra virgin olive oil
Organic No-Salt seasoning blend
Lime or lemon to squeeze over mushrooms while grilling
Salt
Salsa (store bought or See Note)
Flour tortillas
Radishes, thinly sliced,
Leftover grilled vegetables (if desired)

Fire up the grill.
Toss mushroom slices in oil and seasoning blend.
Place mushroom slices on grill pan.
Grill 3 minutes.
Squeeze lime or lemon over slices.
Sprinkle with salt.
Turn slices over.
Grill another 1 to 2 minutes.
Squeeze more lime or lemon juice over slices.
Sprinkle with salt.
Heat tortillas on grill while mushrooms are finishing grilling, until warm.
Remove tortillas from grill.
Place some mushroom slices, leftover grilled vegetables (if desired) on tortilla.
Top with salsa and sliced radishes.
Serve immediately.

Serves 2 generously

Note: Spicy Tomato Salsa

 

1 medium spaghetti squash (see Note for preparation)
2 tablespoons good quality olive oil
1 medium onion, diced
1 clove garlic, minced
2 1/2 cups Roma tomatoes, seeded and chopped
1/2 cup pitted Kalamata olives
3 tablespoons chopped fresh basil
Salt and pepper

Prepare spaghetti squash (See Note).
Heat oil in a frying pan over medium heat.
Add onion and sauté until tender, approximately 5 minutes.
Add garlic and sauté for 30 seconds.
Stir in tomatoes and cook for approximately 1 minute, just until tomatoes are warm.
Use a large fork to shred the “spaghetti” from the squash and place in a large bowl.
Add sautéed vegetables, olives and basil.
Add salt and pepper to taste.
Serve warm.

Serves 4

Note: Spaghetti Squash The Microwave Way

Eggplant, sliced into 1/2 inch rounds, dried in paper toweling
Olive oil
Salt
Filling choices:
Sun-dried tomatoes, julienned
Sliced mushrooms, sauteed
Sliced olives
Jalapeno peppers, slice and sauteed
Basil leaves

Preheat oven to 400°

Fit a baking sheet with parchment paper and brush with olive oil.
Place eggplant rounds on baking sheet, brush with olive oil and sprinkle with salt.
Roast for approximately 8 minutes on each side, or until golden.
Remove eggplant rounds from pan and place on a platter.
Add your choice of fillings and fold like a mini taco.

Serves 4

 

1 pound firm tofu
2 medium zucchini, sliced lengthwise into quarters
1 Vidalia onion, sliced in 1/2 inch rounds
Italian salad dressing, or vinaigrette dressing
Greens; bok choy, spinach, or kale, or a combination

Sesame-Miso Marinade
3 cloves garlic
2 teaspoons minced fresh ginger
2 teaspoons toasted sesame oil
1/4 cup tamari or soy sauce
1 tablespoon apple cider vinegar
1 tablespoon light brown sugar
1 teaspoon crushed red chili flakes
3/4 cup water, apple or pineapple juice
1/4 cup white miso

Cut tofu lengthwise into 4 rectangular “steaks”.
Combine in a food processor; garlic, ginger, sesame oil, tamari, apple cider vinegar, brown sugar, red chili flakes, water and miso.
Process until smooth.
Place marinade in a shallow dish.
Add tofu, turning to coat well.
Marinate at least 2 hours, or overnight, in the refrigerator.

Heat grill
Brush vegetables with dressing.
Place in a grill basket or directly on the grill.
Grill until slightly charred.
Set aside.
Remove tofu from marinade.
Place tofu in a grill pan.
Sear for 2 minutes on each side.
Place tofu and vegetables in a warm oven while preparing the greens.

Wilted Greens
1 teaspoon olive oil
1 teaspoon toasted sesame oil
1 medium head bok choy, washed and sliced diagonally, or 6 cups spinach or kale, washed, drained and torn into pieces
1 teaspoon minced fresh ginger
1 tablespoon tamari, soy sauce or General Tsao Stir Fry Sauce
6 to 8 scallions, sliced diagonally

Heat olive and sesame oils over moderate heat in a large saute pan.
Add greens and ginger.
Sauté, stirring frequently for 4 minutes, or until almost tender.
Add tamari and scallions, stir.
Add grilled vegetables and tofu.
Gently combine.

Serves 4

Note: Any vegetables suitable for grilling can be used.

 

1 small zucchini, julienned
1 medium carrot, julienned
1 cup cilantro, divided, plus more for garnish
1/2 cup bean sprouts, plus more for garnish
2 tablespoons almond butter
Zest of one lemon
Juice of one lemon
2 garlic cloves
1 inch piece fresh ginger, peeled, optional
1/8 teaspoon hot sauce, or more to taste
1/4 teaspoon sea salt
1 teaspoon black pepper
Water

Place prepared zucchini and carrot in a large mixing bowl.
Add 1/2 cup bean sprouts and 1/2 cup cilantro. Toss
In a blender, combine 1/2 cup cilantro, almond butter, lemon zest, lemon juice, garlic cloves, ginger, hot sauce, salt and black pepper.
Blend until smooth.
Add water slowly if a thinner dressing is desired.
Pour dressing over zucchini-carrot mixture and toss to coat evenly.
Garnish with more bean sprouts and cilantro.

Serves 1 generously

Note: Julienned zucchini and carrot can be stir-fried in a lightly oiled, sauté pan for a minute or two. This salad holds endless possibilities. Snow peas, edamame are just a few of the add-ins that can be used.

 

1 cup black beans, cooked or canned
1/4 cup flaxseed
1 garlic clove, minced
2 tablespoons, diced yellow onion
2 tablespoons, chopped sun-dried tomatoes in olive oil
1/2 teaspoon freshly ground black pepper
1 teaspoon chili powder
1/8 teaspoon ground cumin
pinch of sea salt, optional
Condiments – your choice

In a large bowl, mash black beans
Add flaxseed, garlic, onion, sun-dried tomatoes, black pepper, chili powder, cumin and salt, if using
Form into patties.
Spray a grill or skillet with coconut or olive oil
Cook for 5 minutes on each side

Makes 3 burgers

Note: “Meat” can also be formed into “meatballs”. Can be used in tacos. The possibilities are endless.

 

4 ounces soba noodles (Japanese buckwheat noodles)
1 cup frozen, shelled edamame (green soybeans)
1 cup bean sprouts, washed and drained
1 cucumber, halved lengthwise, peeled, sliced with seeds removed
12 ounce package firm tofu, drained and sliced thickly
2 tablespoons soy sauce, divided
1 1/2 tablespoons sesame oil, divided
1 1/2 tablespoons fresh lime juice
1/4 cup chopped green onions
1/4 cup fresh cilantro leaves
Sesame seeds for garnish

Cook soba noodles as stated on package.
Add edamame to the noodles for the last three minutes of cooking
Rinse with warm water
Drain well
Set aside
Dry tofu with kitchen towel
Mix a teaspoon of sesame oil with a teaspoon of soy sauce in a small bowl
Brush mixture over tofu steaks
Grill, using an indoor grill or outdoor grill for two to three minutes per side
Place noodle mixture in a large bowl
Add the bean sprouts, cucumber slices, and chopped green onions
Mix remaining soy sauce, sesame oil and lime juice in a medium bowl.
Pour over salad and toss
Garnish with cilantro leaves and sesame seeds, if desired
Serve with grilled tofu steaks arranged on top

Note: For a spicy alternative, mix into the dressing 1 1/2 tablespoons sweet chili sauce or sriracha sauce