Included in the following of some of our favorite recipes are some comments that name particular products we use. These suggestions are meant to be helpful to those new to vegan cooking or to the particular product. If they are marked with asterisks there will be more details below the recipes. Click on the link to go to the recipe page.

 

Here’s a dish that’s quite versatile. It’s predominately tofu, with some vegetables, a vegetarian meat analog, if you like, and some seasoning. Tofu Scramble is cooked in a skillet and we use it for burritos, warm pocket sandwiches, open face sandwiches, salad topping or as a main dish, and sometimes I put it in our soup. When we use it in sandwiches we add some vegan cheese, sour supreme (sour cream) and any other typical toppings.

 

This dish is made with a sauce that we consider a cheese sauce. The cheese sauce is made with cashews, pimentos and nutritional yeast. It works out that we make enough to have a medium size left-over dish of this as a topping for other meals. I pour it over Brussels sprouts, or fried potatoes or put it on some toast. You can add a thickening agent like agar-agar to the sauce and firm it up a little, but it is just fine the way it comes out of the blender. Spaghetti Chee is an entree and goes well with salads, cooked vegetables and cranberries.

 

For those who like pasta, this one’s a winner. There’s a layer of bread crumbs on the bottom, then a thick layer of pasta mixture topped with a creamy tofu. Brown the top in the oven, and it’s ready to eat. The recipe is for a casserole that makes about 8 servings.

 

This one should surely satisfy anyone’s taste for potatoes, and potatoes are really good for us. But when I eat hash I don’t seem to be able to eat enough to dent my appetite. After the second helping I just have to say no. This dish will stand alone or you can make breakfast burritos using corn or flour tortillas; everyone to their own. When I use flour tortillas I just heat them in the toaster oven and when I use corn tortillas I cook them in a skillet with oil and a little margarine. And if  some of the hash is left-over for another meal, I may add it to a soup broth with some cooked chard or spinach.

 

Here is one of our favorites. I think this one can go under the heading comfort food. Since there are two of us in the kitchen, one makes the biscuits, and the other makes the gravy. And then you just eat and complement each other on how good their part turned out.

 

The addition of a desert here just seems right. These cupcakes are delicious, and they’re even better with some of the Creamy Soy Topping below.

 

This is not one of those light, airy toppings. It is creamy and tasty, while it doesn’t seem so sweet that it overwhelms whatever you put it on. It just adds a little something that makes it taste like a treat. When given to our skeptical non-vegan friends and relatives—they come back for more. Great on pie and smoothies!