rating: 7

BBQ Tempeh Sandwiches
(http://ohmyveggies.com/)

makes 4 sandwiches
time needed: 1 hour, 5 min.

Ingredients:

8 oz. tempeh, cut into thin strips
3/4 c. barbecue sauce
1 tbsp. olive oil
1 tbsp. apple cider vinegar
pinch of sugar
salt + pepper to taste
1 c. shredded cabbage or coleslaw mix
olive oil mister or cooking spray
4 hamburger rolls

Directions:

Spread 1/4 cup of barbecue sauce on the bottom of a small baking dish. Add tempeh and top with remaining barbecue sauce. Gently toss to coat. Let marinate for an hour, stirring after 30 minutes.
Meanwhile, whisk together olive oil, vinegar, sugar, salt and pepper in a small bowl. Stir in cabbage and set aside.
Spray a medium skillet with oil or cooking spray and heat over medium heat. Add tempeh and sauce; cook until heated, about 5 minutes. Serve on rolls with slaw and additional barbecue sauce (if desired).

rating: 9.8

Matzo Ball Soup
(http://hellyeahitsvegan.com/)

Prep time: 8 hours 30 mins
Cook time: 40 mins
Total time: 9 hours 10 mins

Serves: 6-8

Ingredients:

12.5 oz silken tofu
¼ cup plus 2 Tbsp olive oil, separated
1 c matzoh meal
1 Tbsp nutritional yeast
1 tsp salt
½ tsp baking powder
½ tsp onion
½ tsp pepper
½ tsp garlic
¼ tsp celery seed
2 Tbsp olive oil
1 large onion, chopped
2 medium carrots, chopped into half-circles
2 celery stalks, chopped into half-moons
1 handful fresh dill, chopped (I used dried)
6 cups vegetable stock (I used veggie chicken broth)
salt and pepper to taste
Directions:
In a food processor, blend together tofu and ¼ cup oil.
Transfer mixture to a medium bowl and stir in matzo meal, nutritional yeast, salt, baking powder, onion, pepper, garlic, and celery seed.
Place dough in an air-tight container and refrigerate overnight.
In a large pot, saute onion, carrot, and celery in 2 Tbsp olive oil until soft.
Add dill and stock and set aside.
Using your hands or a cookie scoop, form mixture into 2″ balls.
Drop balls into broth.
Bring broth to a boil, then reduce heat and simmer, covered, for 40 minutes.
Season with salt and pepper to taste. Serve hot.

Coconut Corn Salad
(http://www.101cookbooks.com/)

Ingredients:

3 tablespoons unsalted butter
5 ears of corn, shucked
fine grain sea salt
3 tablespoons fresh thyme leaves
1 cup / 1 1/2 oz / 40 g big coconut flakes, well toasted
1 cup / 3 oz / 85 g sliced almonds, well toasted
3 tablespoons chopped red onions
big squeeze of fresh lemon or lime juice

Directions:

Melt the butter in a large skillet over medium heat. Add the corn, sprinkle with a couple pinches of salt and stir well, you want all the corn to be coated. Cook for just a minute, until the corn looses its raw edge, stir in half the thyme, and then transfer the corn to a large serving bowl. Just before you’re ready to serve, add most of the coconut flakes, most of the almonds, the rest of the thyme, red onions, and citrus juice. Stir well. Taste, season with more salt, to taste, and serve topped with the remaining coconut and almonds (and another jolt of juice if needed!).

rating: 5

Cinnamon-Strawberry Cake
(www.health.com)
Ingredients:

1 pound strawberries, quartered
1/2 tsp cinnamon
store-bought angel food cake
1/4 cup sliced almonds, toasted

Directions:

In a bowl, toss the strawberries with the cinnamon; let sit until juicy, about 20 minutes. Cut the cake into 12 slices. Top with strawberries and juices and almonds.

rating: 8

Simply Perfect Vegan Garlic Bread
(http://www.peacefulplate.com/)

Ingredients:

1 medium french, italian, or baguette loaf, sliced in half lengthwise
4 cloves garlic, minced
1/8 cup olive oil
1 1/2 tbsp Earth Balance Spread
1/4 tsp garlic powder
1/4 tsp italian seasoning
1/8 tsp salt
Directions:

Preheat oven to 350 degrees. In a small saute pan over low heat, saute garlic, oil, earth balance, garlic powder, italian seasoning, and salt together stirring often. Once the garlic starts to sizzle, cook for 2 minutes and remove from heat. Be careful not to overcook the garlic, if you see it starting to brown remove it from the heat immediately and transfer to a heat proof bowl to help stop the cooking. Using a basting or pastry brush, I use a silicone one, spread the oil and garlic mixture generously over the cut side of the bread halves be sure to distribute equally. Put halves back together to make a loaf and wrap in aluminum foil. Bake for 15 minutes. Remove from oven and turn the broiler on low. Open the garlic bread and place the halves cut side up on a cookie sheet. Broil for approx 2 minutes until the edges of the bread starts to get browned. Remove from oven and cut into thick slices. Eat while warm and crunchy.

rating: 7.5

Zucchini Burgers
(www.tasteofhome.com)

serves 4
time needed: 30 min.

Ingredients:

2 cups shredded zucchini
1 med. onion, finely chopped
1/2 cup dry bread crumbs
2 eggs, lightly beaten
1/8 tsp salt
dash cayenne pepper
3 hard-cooked egg whites, chopped
2 tbsp canola oil
4 whole-wheat hamburger buns, split
4 lettuce leaves
4 slices tomato
4 slices onion

Directions:

In a sieve or colander, drain zucchini, squeezing to remove excess liquid. Pat dry. In a small bowl, combine the zucchini, onion, bread crumbs, eggs, salt and cayenne. Gently stir in cooked egg whites.

Heat 1 tbsp oil in a large nonstick skillet over medium-low heat. Drop batter by scant 2/3 cupfuls into oil; press lightly to flatten. Fry in batches until golden brown on both sides, using remaining oil as needed.

Serve on buns with lettuce, tomato and onion.

rating: 7

Whole-wheat Spaghetti with Kale, Poached Eggs, and Toasted Breadcrumbs
(Cooking Light, Sept. 2012)

time needed: 55 min.
serves 4

Ingredients:

1 (2-ounce) piece whole-wheat baguette, cubed
2 tablespoons extra-virgin olive oil, divided
3 cups sliced onion (about 1 medium)
14 cups stemmed, coarsely chopped Tuscan kale (about 18 ounces)
1/2 cup water
1/4 teaspoon crushed red pepper
4 garlic cloves, chopped
2 1/4 teaspoons kosher salt
4 large eggs
8 ounces whole-wheat spaghetti
2 ounces pecorino Romano cheese, divided
1/2 teaspoon coarsely ground black pepper

Directions:

1. Preheat oven to 400°.
2. Place bread in a food processor; pulse until 1 cup fine breadcrumbs form. Combine breadcrumbs and 2 teaspoons oil on a baking sheet. Bake at 400° for 8 minutes or until toasted, stirring occasionally.
3. Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil; swirl to coat. Add onion; sauté 8 minutes or until golden, stirring frequently. Gradually add kale, stirring to wilt after each addition. Stir in 1/2 cup water, red pepper, and garlic. Reduce heat to medium; cook, uncovered, 12 minutes or until kale is tender, stirring occasionally. Stir in 1/4 teaspoon salt. Keep warm.
4. Bring a large pot of water and 2 teaspoons salt to a simmer. Working with one at a time, crack each egg into a small bowl or ramekin. Gently slide eggs into water; cook 3 minutes or until whites are just set. Carefully remove eggs from water with a slotted spoon; set aside. Remove any remaining egg solids from water with a slotted spoon, and discard.
5. Bring water to a boil. Add pasta; cook 10 minutes or until al dente. Drain and place in a large bowl. Grate 1 ounce cheese. Add cheese, remaining 1 tablespoon oil, and black pepper to pasta; toss to coat. Place about 3/4 cup kale in bottom of each of 4 shallow bowls. Top each serving with about 1 cup pasta mixture, 1 egg, and 1/4 cup breadcrumbs. Shave remaining 1 ounce cheese over servings.

rating: 9

Asparagus & Cilantro Soup
(The Real Food Daily Cookbook, Ann Gentry)

serves 6-8

Ingredients:

1 tablespoon olive oil
1 large onion, coarsely chopped
3 stalks celery, coarsely chopped
3 cloves garlic, chopped
1 small russet potato, peeled and coarsely chopped
1 tablespoon chopped fresh basil
2 teaspoons chopped fresh oregano
1 teaspoon ground cumin
6 cups vegetable stock or water
2 pounds asparagus, trimmed, tips reserved and stalks cut crosswise into 1-inch pieces
1 tablespoon tamari
2 teaspoons sea salt
1/8 teaspoon freshly ground white pepper
1/2 cup finely chopped fresh cilantro

Directions:

Heat the olive oil in a heavy stockpot over medium heat. Add the onion, celery, and garlic, and sauté for 8 minutes, or until the onion is translucent. Stir in the potato, basil, oregano, and cumin. Add the stock and bring to a simmer over high heat. Decrease the heat to medium low, cover, and simmer, stirring occasionally, for 10 minutes, or until the potato is almost tender. Add the asparagus stalks and simmer for 5 minutes, or until the asparagus is tender and the potato is very tender.

Using a hand-held immersion blender, purée the soup in the pot until smooth. Alternatively, working in batches, purée in a regular blender until smooth. Stir in the tamari, salt, and white pepper. Return the soup to a simmer, then stir in the cilantro.

Meanwhile, cook the reserved asparagus tips in a saucepan of boiling water for 1 minute, or until crisp-tender. Drain, then cut the asparagus tips in half lengthwise.
Ladle the soup into individual bowls. Garnish with the asparagus tips and serve.

rating: 9

Makeover Cheddar Biscuits
(www.tasteofhome.com)

makes 15 biscuits
time needed: 30 min.

Ingredients:

1 cup all-purpose flour
1 cup cake flour
1 1/2 tsp baking powder
3/4 tsp salt
1/2 tsp garlic powder, divided
1/4 tsp baking soda
4 tbsp cold butter, divided
1/3 cup finely shredded Cheddar cheese
1 cup buttermilk
1/2 tsp dried parsley flakes

Directions:

1. In a large bowl, combine the flours, baking powder, salt, 1/4 tsp garlic powder and baking soda. Cut in 3 tbsp butter until mixture resembles coarse crumbs; add cheese. Stir in buttermilk just until moistened.

2. Drop by two tablespoonfuls 2″ apart onto baking sheets coated with cooking spray. Bake at 425 F for 10-12 minutes or until golden brown. Melt remaining butter; stir in parsley and remaining garlic powder. Brush over biscuits. Serve warm.

rating: 8

Summer Blackberry Cobbler
(www.tasteofhome.com)

serves 6
time needed: 50 min.

Ingredients:

5 cups fresh blackberries
1/3 cup turbinado (washed raw) sugar
2 tablespoons quick-cooking tapioca
1 tablespoon lemon juice
1-1/2 teaspoons cornstarch or arrowroot flour
1 cup all-purpose flour
1/4 cup sugar
1-1/4 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
3 tablespoons cold butter
1/3 cup fat-free milk (I used plain almond milk)
Vanilla ice cream, optional
Directions:

In a large bowl, combine the first five ingredients. Transfer to a 2-qt. baking dish coated with cooking spray.
In a small bowl, combine the flour, sugar, baking powder, salt and cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Drop by tablespoonfuls onto blackberry mixture.
Bake, uncovered, at 375° for 25-30 minutes or until golden brown. Serve warm with ice cream if desired.