3-4 cups leftover homemade marinara
4 or more cups leftover pasta or cook 1/2 pound broken cooked spagetti
1 can white beans, rinsed
2 cloves crushed garlic
veggie broth
nutritional yeast
stir together the marinara, pasta,  beans and garlic. Pour enough broth in to make a nice soup consistency , heat and serve!. garnish soup with nutritional yeast and serve with nice crusty whole grain bread with a drizzle of evoo or flax seed oil.  Enjoy

Ingredients

• 1 bunch of kale
• 2 lemons
• 1 avocado
• 1-2 sweet peppers
  

BBQ sauce
1 cup H20
1 cup natural ketchup (or tomato paste and fruit juice)
2 tbsp brown sugar (or molasses)
2 tbsp vinegar (I use apple cider)
salt and pepper to taste
1/4 cup onion or onion powder
2 tbsp lemon juice
1 tsp dry  mustard
(you can add additional ingredients depending on the kind of sauce you like - I sometimes add pineapples and a little bit of hot sauce)

Tempeh
This is usually enough sauce for a 1/2 package of LiteLife tempeh. 

Break up the tempeh with a fork into small pieces and brown lightly in a pan while preparing the sauce.  You can get creative and throw in other vegetables with the tempeh (ex. green peppers).  If using real onions, saute the onions in a sauce pan until translucent.  Add the remaining ingredients and heat over medium heat.  Mix in the tempeh.  Serve over a bun or english muffin.  I like to serve avocados with mine. 

Tofurkey

Ingredients

Marinade: 3/4 cup of water 3 Tbsp soy sauce 3 Tbsp nutritional yeast 1/2 tsp poultry seasoning (or combination of rosemary, sage, summer savory) 1/2 tsp coriander 1/2 tsp onion salt 1/2 tsp garlic powder Coating: (if you're pressed for time, use "shake and bake") or, 1/4 cup whole wheat or other flour 1/8 cup cornmeal 1/8 cup nutritional yeast 1/4 tsp onion salt 1/4 tsp salt dash black pepper

Directions

Cut tofu into 1/4 inch slices and place them in a wide, shallow mixing bowl or shallow baking pan. Place all marinade ingredients in a bowl and whisk them together. Pour marinade over tofu slices, ensuring all slices are covered. Cover and place marinated tofu in refrigerator for several hours or overnight. Make sure to turn slices a couple of times. When you are ready to cook the tofu, combine the coating mix ingredients in a bowl and stir well with a fork. Preheat oven to 400 degrees. Mist baking sheet with nonstick cooking spray and set aside. Remove each tofu slice, shake lightly to allow extra marinade to drip off and dredge each piece in the coating mix, allowing for total coverage. Arrange tofu on baking sheet. Mist tops lightly with cooking spray (if you wish). Bake tofu for 15 minutes or until bottoms are golden brown. Flip slices over and bake for another 9 or so minutes, until other side is golden brown. Makes 10 or more slices. Serve with mashed potatoes, squash, and cranberry sauce.

Serves 4-5 Cranberry, Orange and Ginger Sauce Ingredients 3/4 cup / 150g / 5oz sugar 1/2 cup/ 150ml / quarter pint of orange juice zest of 1 lemon 1 tsp fresh grated ginger (or half tsp dried ginger) 2 cups fresh cranberries pinch of salt Directions Place the cranberries, orange juice and ginger in a pan and simmer for about 10 minutes. Give the berries a mash and add the sugar, zest and salt. Cook gently until all the sugar is completely dissolved. The sauce will thicken up as it cools slightly. Nice served hot or warm with cashew nut roast or tofu turkey.

Hi Everyone
    Here's my recipe for some easy to make scalloped potatoes.  The hardest thing is the time it takes so I usually only make it for holidays (we had these for Canadian Thanksgiving this year).  These are so good that even the biggest meat eater wouldn't believe they're vegan.

   My recipe is from memory so I'll do my best not to screw up the proportions.  The potatoes serves 6-8 people or more.  You need to use a corningware 10" x 10" casserole dish that is about 2 1/2" deep with a lid.  I prefer more pepper and garlic (3-4 times) then in the recipe but what I've listed may be too much for some people.  Also, you may want to add 1 tsp of salt although I don't think it's necessary. Here's the ingredient list I recommend:

                  4 pounds fresh potatoes (red or yellow), sliced as thick as a single-speed chainring
                  12 garlic cloves, minced smaller than spoke nipples but larger than cassette crud
                  2 medium cooking onions, sliced as if 2 mm spacers
                  1/2 pound cremini mushrooms, sliced as thin as bar tape if you dare
                  1 tsp fresh ground pepper
                  3 cups plain soy milk (brand makes a difference in taste so experiment--I use Natur-a)
                  1 tbsp dried oregano
                  1/4 cup olive oil
                  2 tbsp butter substitute

   You have to make the scalloped potatoes by layering.  Preheat oven to 400 degrees. Start by putting all the olive oil in casserole dish.  Add a layer of potatoes, then mushrooms, onions, garlic and spices.  You should be able to make 3 layers so portion out 1/3 per layer.  Before putting on the last layer, use the butter substitute under the last layer of potatoes.  After you have all the ingredients in the casserole dish, add the soy milk.  Make sure to leave AT LEAST a minimum of 1/2" between the top and the soy milk level to prevent boil-over in the oven.  This usually takes about 45-55 minutes to cook but my feeling is that this can't be overcooked so I leave it in the oven to cook for about 80 minutes (the potatoes just melt in your mouth!).  You can see browning of the milk and potatoes on top and the smell will tell you it's ready.  One thing I can tell you from experience is that the lid of the casserole dish will be extremely hot and may be stuck so exercise caution.  Enjoy!!!!