Skip to content

COMPASSIONATE EATING

Although it is the name of this particular section, “compassion” is rather a misnomer, in that it implies that being sympathetic, or empathetic, is a righteous endeavor, borne out of kindness and morality, an effort to achieve a level of consideration that is the exception rather than the norm.  However, rather than view our actions as an extension of kindness towards other beings and the Earth, we need to see them as an obligatory baseline of equality, a threshold from where we BEGIN rather than where we END.

Being vegan is our moral obligation, the very LEAST we can do for fellow sentient beings and Earth.  To put this into perspective, does anyone ever say that being non-sexist is compassionate, or that rejecting racism is based on compassion?  Of course not.  It’s our moral baseline from where we begin; it’s not our destiny, at where we end.

Vegan: for ALL animals and for Earth. SL


Learn why a plant-based diet is so nutritional and is proven to reduce the risk of numerous debilitating conditions, including heart disease, obesity, and other life-threatening illnesses and cancers. Determine also why it is the only lifestyle that will preserve Earth.  Our planet is dying; humans are the only species who maintain a parasitic ruling over the Earth – while all others live within a symbiotic, mutually-beneficial relationship, humans continue to maim, destroy, and kill her.  Livestock is a primary contributor to this destruction.

Please also see VEGAN GUIDES for numerous, full-length, free guides to veganism, nutrition, shopping advice, information, etc.

Click on each, hit your back button to return to this list:

SoyStache Information
Nutrition Links
Link To PCRM 21-Day Vegan Kickstart
Vegan Restaurants/Grocers Link
Vegan Shopping List
Accidentally Vegan: Really … It’s Vegan!
Vegan Foods from the Grocer
Animal Ingredients to Avoid
Guide to Cruelty-Free Eating
Global Warming, Meat The Truth: How Killing Animals is Killing Earth
Devour The Earth
Environmental Resources
Environmental Impact of Vegans Versus Conventional Diets
Livestock’s Long Shadow
Livestock and Climate Change
Deforestation is Made Possible By…Green, The Film | Facts
Palm Oil | Key Players
Easy Vegan Recipes
Allergen-Free Vegan Recipes
Vegan Search Engine: 40 Vegan Sites
Other Vegan Food Sites
Recipes



There is a great deal of information on the internet about the importance of protein in the diet, as well as the most healthful sources. Below are some links to articles about protein, its sources, and the problems associated with the consumption of animal protein. Please feel free to visit these articles for additional information. Following the article links is our extensive table of protein sources with other nutritional information.

Something everyone should know about protein: Every whole food contains protein! Carrots contain it, celery contains it. We do not have to restrict ourselves to nuts, seeds, and beans when thinking about protein. We certainly do not need to focus on animal products. The protein consumed from a balanced plant-based diet appears to be plenty. Many of us have been conditioned to worry about specific nutrients, such as protein. If we just consume the foods the human body is designed for, we don’t have to worry about the nutrients and we should experience optimal health.

~ SoyStache



  • Please visit SoyStache for all the info and associated content and sources by clicking HERE


Click on the apple for essential nutrition information.

Maintained by Jack Norris, Registered Dietitian, President of Vegan Outreach (Bio)


vegan food pyramid adapted from recommendation...

Image via Wikipedia




Want additional information and a solid plan? Try PCRM’s 21-Day Vegan Kickstart Diet for expert advice, professional information, tips, and more.



Vegan/vegetarian (veg*n) restaurants, grocers:

  • VegGuide.Org is a community-maintained, world-wide guide to vegetarian and vegan restaurants, grocers, and more.
  • Happy Cow Compassionate Eating Guide
  • Community Walk vegan & vegetarian restaurant guide to the world
  • VegEats World Veg*an Restaurant Guides grouped by contributor



Need a vegan grocery shopping list?  Check out PETA’s:



Accidentally Vegan … Really, it’s vegan!

View this document on Scribd





Vegan Deliciousness from the Grocer

View this document on Scribd



Animal Ingredients to Avoid

View this document on Scribd



Guide To Cruelty-Free Eating: Vegan Outreach

View this document on Scribd



Watch Global Warming, Meat the Truth

How to stop global warming? This extraordinary movie made by the Nicolaas G. Pierson Foundation from Holland shows us the whole and bitter truth about the influence of the meat industry on our climate and on the devastation of our environment, water and air.



Devour the Earth




More informations on how to stop global warming:





Environmental Impact of Vegans Versus Conventional Diets

View this document on Scribd




Livestock’s Long Shadow

View this document on Scribd




Livestock and Climate Change

View this document on Scribd




Deforestation is Made Possible By…

View this document on Scribd




Green, The Film | Facts

View this document on Scribd




Palm Oil | Key Players

View this document on Scribd



COK’s Easy Vegan Recipes

View this document on Scribd



Allergen-Free Vegan Recipes

View this document on Scribd




Vegan search engine for food and more …




A few sites to visit for ideas, inspirations, recipes, and more …

For additional information and resources, please visit VEGAN GUIDES

Click on each (hit your “back” button to return), and please scroll down to the comments where there are numerous other recipes!



Shada’s Real Buttermilk Ranch Dressing
Makes 1 cup

1/2 c. vegan mayonnaise, I have used regular mayo too
1/2 T. lemon juice PLUS soymilk or nut milk to make 1/2 c.*
0 1 tsp. dried parsley flakes
1/4 tsp. ground black pepper
1/4 tsp. salt
1/2 tsp. garlic powder or granules
1/2 tsp. onion powder
pinch dried thyme

Pour nut milk into measuring cup and add lemon juice and set aside for 2-3 minutes
Combine all remaining ingredients in a medium bowl, when buttermilk is ready add and whisk until smooth. Place in a covered container or jar and refrigerate for several hours before using. Will last one week in fridge.

* If you are using nut milk, soy is best. It is thicker and makes better buttermilk

Southwestern Lentil Soup
This makes enough to serve about four people.

· 1/2 pound dry lentils, sorted and rinsed
· 1 onion, chopped
· 2-4 cloves garlic, chopped coarsely
· 2 or 3 bay leaves
· 1 tablespoon salt
· 1 tablespoon oil
· Water
· 1 16-ounce jar of your favorite salsa (i.e. Trader Joe’s Garlic Chipotle Salsa) or 1 16-ounce can crushed or diced tomatoes
· 1 16-ounce can sweet corn or 1 10-ounce bag frozen sweet corn

Sort and rinse your lentils, then put in a large cooking pot. Add water to about an inch above your lentils. You may need to add more water later, which is fine. Add your salt, oil and bay leaves and turn on the heat to medium-high.

Chop up your onions and garlic
Add the onions, garlic and frozen corn to your soup and stir everything together.
Allow it to cook for a few minutes, then pour in the jar of salsa (or can of crushed or diced tomatoes).

Allow the soup to simmer, and stir occasionally. At this point you’ll want to turn down the heat to about medium so that the liquid will not evaporate more quickly than the lentils have time to cook.

After about twenty minutes check the lentils to see if they have cooked through. You want to be sure that they are soft but not mushy. The liquid may have still cooked off a little bit, so you may want to add an extra cup or two to make sure it is still soupy.

Once the soup is done, discard the bay leaves (don’t eat them), then serve with vegan buttered bread or toast or with tortilla chips. For a creamier soup, add about a tablespoon of Vegenaise/Mayonnaise or Sour Cream to an individual serving of soup.


In honor of St. Patrick’s Day…..Lazy Corned “Beef” and Cabbage w/ Veggies
Serves: 4-6

1/2 package “steak” strips (I used Morning Star Farms version)
1/3 head of cabbage, shredded
2 large red potatoes, sliced or cubed
1/2 onion, thickly sliced (I used sweet yellow–but use what ever kind you like)
1 large carrot, sliced
1 can vegetable broth
1 Tablespoon horseradish
1 Tablespoon red wine vinegar
1 teaspoon yellow mustard
2 Tablespoons whole wheat flour

Directions:

I’m pretty lazy so I’m partial to one pot dishes. This recipe doesn’t really take a lot of effort except for the chopping of the veggies. I just wing it when it comes to amounts too so don’t feel like you have to follow this exact–use what you have around the house and just sit back while it cooks!

Start by preheating your oven to 350 degrees.

Slice/cube vegetable and place in large casserole dish w/ faux steak strips. I just threw everything in together in no particular order.

In separate bowl combine horseradish, mustard and vinegar and mix together. Stir in vegetable broth and mix well.

Pour broth over veggies and “steak”. Cover and bake approximately 45 minutes. The dish will be done when the potatoes and carrots are soft–or to your liking.

Spoon out veggies and “steak” and pour left over broth into a sauce pan to make “gravy”. Heat on low-med and add in flour and more vinegar (if you want). Mix completely–if your gravy seems too thick add some water a little at a time until you get the consistency you want.

That’s it–spoon gravy on to veggies and you have yourself a tasty vegan-Irish treat!

This recipe can easily be converted to suit what you have around the house–the “gravy” tastes pretty good on any vegetable too! The only thing I would suggest you not substitute is the red wine vinegar. White or cider would just not work!

Enjoy my laziness!


Crock Pot Vegetarian Chili
(about 2 cups)

Ingredients
· 1 Green pepper chopped
· 1 lg Onions chopped
· 1 1/2 cup Carrot diced
· 8 ounce Mushroom chopped
· 1 can (28 oz) Crushed Tomato
· 3 can (15 oz) Kidney beans
· 1 can (12 oz) Crushed Pineapple in own juice
· 2 T Chili powder
· 1 Red bell pepper chopped

Preparation
Combine all ingredients in crock pot. Cook on HIGH for 4-5 hours.
Use additional veggies as desired.
**Can use kidney beans, black eyed peas, black beans etc. (all 3 the same or 1 of each)


Delightful and Easy Enchiladas
Serves: 2-4 , Preparation time: 20 min.

Ingredients:
6 Flour Tortillas
1 can refried beans
1 small can chopped green chilis
1 pkg. enchilada sauce mix
1 8 oz. can tomato sauce
1 16 oz. can corn
1 lb. fresh spinach – no stems
1 cup dairy free shredded cheese of choice (optional)

Directions:
Begin by preparing the sauce according to instructions on package. While sauce is heating on stove, begin heating refried beans in another pan. As beans get hot, and as sauce is thoroughly mixed, add about 1/4 cup of sauce to the beans. You don’t want the beans to be soupy, but this will make it more manageable. Steam the spinach until wilted. Add cup of corn and the chilis to the bean mixture.

When spinach is finished, begin making the enchiladas. Spread approx. 3T sauce on each flat tortilla, then layer bean mix, spinach and a small amount of cheese (optional) in the center of the tortilla. Roll up and place in a baking dish. Line up enchiladas in baking dish, then cover with remaining sauce and any leftover (or additional) cheese.

Bake covered with foil for 20 min. at 375 degrees. Bake an additional 10 min. uncovered.


My New Favorite Mac & Cheese

INGREDIENTS:
3 cups Elbow pasta
1 cup soymilk/ricemilk
1/4 cup tamari
1 cup nutritional yeast
1 tsp paprika
1 glove garlic
1 tsp dijon mustard
2/3 cup canola oil
salt & pepper

STEPS
Cook the pasta al dente.
In a blender/food processor combine the garlic, nutritional yeast, mustard and paprika, blend to chop garlic.
While the machine is running add the tamari, soymilk/ricemilk and canola oil and blend until creamy.
Heat sauce and mix with cooked noodles.

You can also do it as a baked Mac n’ Cheese by adding about 1/2 cup of water to the sauce and undercooking the noodles a little.
Top with breadcrumbs and bake in a casserole dish in a 350 oven until bubbly and breadcrumbs are browned.


Bean Loaf

Ingredients:
1/2 cup pecans
2 tablespoons olive oil
One cup mushrooms, cleaned and chopped
2 cups cooked garbanzo beans(or any kind of bean you like), partly mashed
1 cup wheat germ
1/4 to 1/2 cup liquid from cooked or canned beans, as needed
1 heaping tablespoon flaxseed meal
2 tablespoons nutritional yeast flakes
2 tablespoons ketchup
2 teaspoons Spike or other low sodium seasoning blend

Directions:
Preheat the oven to 350ºF. Spray a loaf pan or 8×8 square baking pan with nonstick spray and set aside (an 8×8 pan makes a crisper loaf).
Grind the pecans into a coarse meal using a food processor or spice/coffee grinder. Place in a large mixing bowl and set aside.
Sauté any vegetables you’ve chosen in the olive oil until soft. Add to the large mixing bowl along with all the remaining ingredients. Mix and mash together well, adding only as much liquid as needed to create a soft, moist loaf that holds together and is not runny (you may not need to add any liquid if the grains and protein are very moist). Add more binder/carbohydrate as needed if the loaf seems too wet.

Press mixture into the prepared pan and bake for 45 minutes to 1 hour, or until cooked through.
Let the loaf cool in the pan for 10 to 15 minutes, then turn out onto a plate or platter and slice. Serve with potatoes, vegetables, and vegetarian gravy, if desired.
Cold leftover slices of make a great sandwich filling.

**I use red or pink beans that I soak over night and then cook in a crockpot with one of each: carrot, celery stick, 1/2 sweet pepper and 1/2 onion**


Breakfast Casserole
Serves 6

Outstanding flavor that everyone in your family will love.

Ingredients:
6 whole-grain bread slices, very lightly toasted
Vegan sausage, to taste ( LightLife’s 14-ounce Gimme Lean Sausage tube) or lightly cooked Morning Star Farms bacon, patties or links
2 cups non-dairy milk (my favorite is original RiceDream)
1 cup silken tofu
3 Tablespoon Tahiti
2/3 cups nutritional yeast
3 teaspoons onion granules
2 teaspoons prepared yellow mustard
2 teaspoons sea salt
1 teaspoon pure maple syrup or Agave
1 teaspoon lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon thyme
Freshly ground black pepper, to taste (1/4 – 1/2 teaspoon)
1/4 teaspoon marjoram

Directions:
1. Lightly oil an 8 x 11.5 baking dish. Cut very lightly toasted bread into large cubes and scatter evenly across bottom of baking dish.
2. Next, if using a tube of sausage, wet fingers and break sausage or bacon into bite-sized pieces, scattering 1/2 the sausage or bacon evenly across bread cubes. (If using sausage links or patties, cut into bite-sized pieces and scatter 1/2 the sausage evenly across bread cubes.)
3. To a blender, add milk, tofu, Tahiti, nutritional yeast, onion granules, mustard, salt, syrup, lemon juice, garlic powder, thyme, black pepper and marjoram. Blend until completely smooth. Pour mixture over bread/sausage mixture.
4. Scatter remaining sausage over the top of the casserole.
5. Cover dish with plastic wrap. Place in freezer for 2 hours, or in refrigerator until liquid is “set”. (Refrigerating overnight works beautifully too.)
6. Preheat oven to 325 degrees. Bake casserole, uncovered, until lightly browned, but not burned. (About 50 minutes.)


Vegan Fettuccini Alfredo

Ingredients:
½ lb. fettuccini, cooked and drained
1/3 cup vegan margarine
2 cup MimicCreme, unsweetened
3 cloves garlic, crushed
½ – 1 tsp. salt
3-4 tbs. grated vegan parmesan cheese

Directions:
Cook fettuccini in a pot of rapidly boiling salted water until al dente. While fettuccini is cooking, melt margarine in large pan, add garlic and allow to cook slightly. Add MimicCreme and whisk until margarine begins to incorporate into MimicCreme. Add salt and vegan parmesan cheese. Heat through, then add drained fettuccini. Serve Immediately.

Homemade Applesauce

Core and peel the apples and place them in a saucepan or pot.
The peels can be composted or you can feed them to your children if, like mine(Kodi), they’re anxious to eat them.
Add about 1/2 inch of water to the pot, cover, and bring to a boil over medium high heat. Turn heat to low and simmer for about an hour, or until the apples are very soft. Keep an eye on them to make sure that all the water hasn’t boiled out(in that case, you’d end up with burnt apples and a very messy pot.)Remove the cinnamon stick and, using a slotted spoon, remove apples to a bowl. For chunky applesauce, mash by hand, using a potato masher. For a smoother applesauce, pour the apples into a food processor and process them until they are the desired consistency, adding liquid from the pot as needed.

The finished product should look similar to the store or chunkier, and it will be delicious. Even with no sugar added, homemade applesauce is SO much tastier than store-bought applesauce. And it’s a far better alternative to throwing the unwanted apples away.

By the way, the liquid from the pot is usually quite sweet and tastes sort of like apple juice, so I save mine to have at breakfast.


Sweet Tofu BBQ
Makes 4 servings

Ingredients:
1 lb. firm tofu
1 cup barbecue sauce
1 cup firmly packed brown sugar
2 tsp. dried thyme
1 tsp. chili powder
1 tsp. ground red pepper
6 oz. frozen apple juice concentrate, thawed
3/4 tsp. sea salt
1/2 tsp. black pepper
Vegetable cooking spray

Directions:
• Slice the tofu in half, widthwise. Wrap it in a towel and press between 2 heavy books for 30 minutes.
• In a saucepan over medium heat, combine the barbecue sauce, brown sugar, thyme, chili powder, red pepper, and apple juice. Cook 5 minutes or until thoroughly heated. Set aside.
• Unwrap the tofu and sprinkle with the salt and pepper. Marinate in the barbecue sauce for 1 hour.
• Grill the tofu for 10 minutes, turning halfway, until hot and grill marks appear. Brush with the barbecue sauce.


Middle Eastern Vegetable Wraps

Ingredients:

1 large eggplant, chopped
2 Tbs. olive oil
3/4 lb. large fresh mushrooms, quartered
1 orange bell pepper, seeded, cored & diced
1 green bell pepper, seeded, cored & diced
1/3 red onion, chopped
1/4 cup fresh lemon juice
1/8 tsp. black pepper
4 large flour tortillas
1/2 cup hummus
1/3 cup lightly packed fresh cilantro
12 large fresh basil & fresh leaves

Directions:
1.Heat oil in a large skillet; sauté eggplant, mushrooms and bell peppers over medium-high heat until tender.
2.Combine vegetables, onions, lemon juice and black pepper in medium bowl.
3.Place tortillas on non-stick skillet and heat both sides about 1 minute or until warm.
4.Spoon 1/4 of hummus, 1/4 of herbs, and 1/4 of vegetables down center of each tortilla.
5.Roll to enclose filling and serve immediately.



Very Simple Blueberry Muffins

Makes: about 8 muffins, Preparation time: 5 minutes, Cooking time: 30 minutes

Ingredients:
1 1/2 cups flour (I use Whole Wheat Flour)
1/2 cup vegan sugar
1 teaspoon salt
2 teaspoons baking powder
3/4 cup soymilk/ricemilk
1/4 cup oil
1 cup frozen blueberries

Directions:
Preheat oven to 400F. Place baking cups in a muffin pan.
Combine flour, sugar, salt, and baking powder together in a mixing bowl. Add milk and oil. Mix.
Fold in blueberries.
Pour into baking cups and bake for 25-30 minutes.

97 Comments leave one →
  1. Rico permalink
    July 5, 2010 5:04 pm

    I LOVE this page…I LOVE this picture…I LOVE this Site…I LOVE these Recipes…I LOVE everything today.

    Like

  2. July 5, 2010 6:04 pm

    I must admit I am not a good cook, but these recipes seem easy, so will give them a go ;)
    Thanks again.

    Like

  3. Shada permalink
    July 5, 2010 11:57 pm

    I have to admit the Avacado Fudgesicles are not mine…they are from ‘The Whole Life Nutrition Kitchen’ I can’t take credit for that one :) The rest I have adapted for the everyday cook and the starter cook. They are simply wonderful to eat too, vegans and non-vegans alike will enjoy them!

    Like

  4. Mrs.Cullen permalink
    July 9, 2010 9:32 am

    If you like chili, try this vegetarian chili.

    Ingredients:
    •1 12 ounce package Smart Ground Original or any meat substitute crumbles
    •1 onion, chopped
    •1 green pepper, chopped
    •1 red pepper chopped
    •1 15 ounce can kidney beans
    •2 16 ounce cans tomatoes, cut up
    •4-6 cloves garlic, mince
    2 jalepeno peppers, seeded and chopped
    •1/4 cup chili powder
    •3 tsp salt or less
    1 tsp crushed red pepper
    •2 tbsp cooking oil
    Preparation:
    Sautee the onion, green pepper and red pepper in a small amount of oil until translucent. Add the remainder of the ingredients and simmer 1 hour

    Like

  5. Shada permalink
    July 13, 2010 12:55 am

    Mini-Pizzas

    Ingredients:

    Pita Breads
    Kalamata or any kind of olives, pitted and sliced in half
    Marinated sundried tomatoes, drained and sliced (I love the ones in the bulk)
    Vegan melty
    Fresh garlic
    Marinated artichoke hearts, drained and chopped
    Rosemary, chopped fresh
    Sea salt
    Extra virgin olive oil

    Directions:

    Impress your vegan and non-vegan friends and family.

    Crush about 3 clove of fresh garlic per piece of mini-pizza (pita bread), and spread on bread

    Top with a few pieces of chopped artichoke, olive, melty cheese and sundried tomatoes

    Sprinkle with rosemary and a small dash of sea salt.

    Drizzle with EVOO

    Bake at 375* until browned.

    Preparation time: 15 minutes

    Like

  6. Mrs. Cullen permalink
    July 13, 2010 3:46 pm

    Happy Vegan Chocolate Chip Cookies

    Ingredients (use vegan versions):

    2 cups unbleached flour
    2 tsps baking powder
    1/2 tsp.salt
    cinnamon to taste (optional)
    vegan chocolate or carob chips – put in as many as you like
    1 cup raw sugar (turbinado #1, sucanat works too but sucks up a lot of the moisture)
    1/2 cup canola or vegetable oil
    1 teaspoon vanilla
    1/4 cup water

    Directions:

    VERY IMPORTANT-make sure all ingredients are at room temperature. It will work if they’re not at room temp but it works MUCH better if they are. Also while your oven is pre-heating put the cookie sheets you are going to use on top of the oven so they get preheated as well. Preheat oven to 350.

    In a large bowl mix flour, baking powder, salt, cinnamon (if you choose). Add chips. Make a well in the center and set aside.

    In a medium size bowl mix vegan sugar and oil. Mix it well. Add the vanilla and then add the water. Mix it well. Add the wet to the well in the dry. Mix it well but be careful not to overwork it. Add more chips if you need to. Spoon onto ungreased cookie sheets. Put them in the oven. Bake for 5 minutes and then flip and rotate the sheets.(top to bottom,and 180 degree rotation) Bake another 4 minutes and check them.

    The cookies are done when they seem a little bit softer then you want them to be. They will harden up some as they cool. I usually go in two minute increments from here untill they get to where I like them.

    Take them out when they are done and move them to wire cooling racks. If they split or come apart when you try to remove them let them sit on the pan for 2 minutes before transferring them to the racks.

    Serves: almost two dozen

    Preparation time: 15 mins?-10 to 12 cooking time
    From VegWeb.com

    Like

  7. Mrs. Cullen permalink
    July 13, 2010 3:51 pm

    Iced Passion Tea Lemonaid

    Ingredients (use vegan versions):

    6 teabags of Passion Tea (Tazo makes this)*
    1 cup boiling water
    2 cups cold water
    2 cups lemonade
    1 lemon, sliced
    hand full of strawberries, sliced
    12 icecubes

    Directions:

    * Passion Tea is a blend of hibiscus flowers, orange peel, rosehips, cinnamon, lemongrass, natural tropical flavors, citric acid, licorice and red poppy. If it is unavaible where you live, you can subsitute your favorite fruit tea.

    1) Boil one cup of water and let tea bags sit for three to four minutes. While waiting, wash and cut up the lemon and strawberries then place aside. After the times up, remove tea bags and add cold water, ice and lemonade into the tea. Add the slices of lemon and strawberries and enjoy.

    Makes: makes one pitcher, and keep refrigerated. Preparation time: 15 minutes

    Like

  8. July 16, 2010 9:35 am

    Vegan Tofu Spinach Lasagna

    The tofu “ricotta” has a wonderful creamy texture and boasts all the familiarity of the traditional lasagna that most of us grew up with.

    SERVINGS
    8 to 10

    INGREDIENTS
    1/2 to 1 pound (225 to 455 g) lasagna noodles
    2 packages (10 ounces, or 280 g, each) frozen, chopped spinach, thawed and drained
    1 package (16 ounces, or 455 g) firm tofu (not silken)
    1 tablespoon (13 g) granulated sugar (optional)
    1/4 cup (60 ml) nondairy milk (such as rice, oat, soy, almond, or hazelnut), or as needed
    1/2 teaspoon garlic powder or 2 peeled garlic cloves
    Juice from 1/2 lemon (about 2 tablespoons [30 ml])
    2 tablespoons (5 g) minced fresh basil (about 20 leaves)
    1 teaspoon (6 g) salt (or to taste)
    4 to 6 cups (980 to 1470 g) tomato or pasta sauce of your choice

    DIRECTIONS
    Preheat oven to 350 degrees F; (180 degrees C, or gas mark 4).

    Cook lasagna noodles according to package directions or use “no-boil” lasagna noodles. Drain and set aside.

    Squeeze as much water from spinach as possible and set aside. (If using fresh spinach, blanch first.)

    Place tofu, sugar (if using), milk, garlic powder, lemon juice, basil and salt in a blender or food processor and blend until smooth. The tofu “ricotta” should be creamy but still have body.

    Transfer to large-size bowl, and stir in spinach. Continue tasting until you get amount of salt just right.

    Cover bottom of 9 x 13-inch (23 x 33 cm) baking dish with a thin layer of tomato sauce, then a layer of noodles (use about one-third of noodles). Follow with half the tofu filling. Continue in the same order, using half the remaining tomato sauce and noodles, and all remaining tofu filling. End with remaining noodles, covered by remaining tomato sauce. Bake for 40 to 45 minutes, until hot and bubbling.

    SERVING SUGGESTIONS AND VARIATIONS
    Add meatless meat crumbles to your tomato sauce for more texture and body. For more cheesiness, add shredded nondairy mozzarella cheese to each layer.

    This recipe is also great for making stuffed shells. To do so, stuff pasta shells with the tofu ricotta from this recipe, place them in a baking dish, pour on tomato sauce and bake in a 350 degrees F (180 degrees C, or gas mark 4) oven for 20 to 30 minutes.

    Like

  9. Bryan Ernest permalink
    July 16, 2010 10:09 pm

    DELICIOUS STIR FRY WITH TOFU

    For a delicious and quick vegetarian meal, give this tasty Asian-inspired dish a try. Brightly colored broccoli and bell peppers are the perfect contrast to tender chunks of tofu. A savory sauce of soy and sherry along with sauteed ginger and garlic give the dish plenty of flavor. Serve the stir-fry mixture atop a bed of Jasmine rice for a complete meal, perfect for busy weeknights.

    INGREDIENTS

    • 1 cup short-grain rice
    • 2 stalks fresh broccoli (12 ounces)
    • 1/3 cup vegetarian chicken broth
    • 3 tablespoons reduced-sodium soy sauce
    • 1 tablespoon dry sherry
    • 1 tablespoon grated fresh ginger
    • 2 teaspoons cornstarch
    • 1 tablespoon peanut oil or cooking oil
    • 4 cloves garlic, minced
    • 1 medium red sweet pepper, cut into thin bite-size strips
    • 8 ounces extra-firm tofu (fresh bean curd), drained and cut intO
    1/2 inch cubes
    • 2 tablespoons coarsely chopped cashews

    Like

  10. July 17, 2010 11:56 pm

    Thank you so much for posting these recipies. I was rasied in a “meat-and-potatoes” family and old habits are hard to break…Although I have been struggling with my omnivoirism for years, I have managed to stay meat-free for about three months and I am soooo sick of beans, rice, bread and cereal. I will be sure and try some of these….keep them coming, please!

    I am hoping to go all the way some day, and become a vegan for life, but I am taking it one step at a time. Any advice appreciated.

    Thanks

    Like

    • Judy permalink
      July 18, 2010 2:04 pm

      Hey Christine….Thanks for dropping by to check out the Recipes….You just stick with JUDY and you will be fine :)

      Like

  11. Zevata pilpavicius permalink
    November 8, 2010 12:44 pm

    Tried the Honey Nut Butter–very yummy. Do you have soup recipes?

    Like

    • November 8, 2010 1:05 pm

      I wasn’t aware there was a recipe with honey included; honey is not vegan so I removed the recipe, but if you are interested in vegan soups, there are numerous options. In the Vegan Grocery Shopping List, there are many premade vegan soups; if you are interested in making them from scratch, check out the widget or the Vegan Recipes link that will search 40 vegan sites for you. Thank you!

      Like

  12. September 18, 2011 6:31 pm

    thanks for all the great links! Love this site so much!

    Like

  13. December 9, 2011 10:16 pm

    great links collections! thanks so much!

    Like

  14. June 24, 2014 11:11 pm

    Outstanding post however , I was wondering if you could write a litte
    more on this subject? I’d be very grateful if
    you could elaborate a little bit more. Bless you!

    Like

  15. September 9, 2014 12:14 am

    I read a lot of interesting posts here. Probably you
    spend a lot of time writing, i know how to save you a lot of time, there is an online tool that creates unique, google friendly articles in minutes, just type
    in google – k2seotips unlimited content

    Like

Trackbacks

  1. “Oh, I know animals suffer, but I love my steak”: The self-serving resolution of the “meat paradox” « Our Compass
  2. Animal Control Head Resigns Over Employee Who Butchered, Ate Pig ‘Fluffy’ In Facility’s Care (POLL) « Our Compass
  3. The Religion That Makes Veganism Mandatory « Our Compass
  4. Why Humans Are Not Meant to Eat Meat « Our Compass
  5. Please protest massive, ritualistic animal torture in Nepal: two petitions, one sample letter « Our Compass
  6. Avatar, Avarice and Animals: It’s Not All About Us « Our Compass
  7. The Healthy School Lunch Revolution – For the Students and the Animals! « Our Compass
  8. Four Dead Animals in Every New Mercedes CLS « Our Compass
  9. FAIL: Temple Grandin Wins 7 Emmy Awards « Our Compass
  10. Our Collective Destiny? « Our Compass
  11. Pledge to Be Vegan for 30 Days! « Our Compass
  12. Eating at McDonald’s can kill you, says a TV ad by a physician group « Our Compass
  13. Bill Clinton goes vegan to reverse heart disease « Our Compass
  14. Worker In Cow Abuse Video Gets Jail Time After Guilty Pleas « Our Compass
  15. Bosnian girl who threw litter of puppies into fast-flowing river will not face animal cruelty charges « Our Compass
  16. My Conversation With Melanie Joy on “Why We Love Dogs, Eat Pigs, and Wear Cows” « Our Compass
  17. They die piece by piece : Investigation reveals rampant cruelty in industrial slaughterhouses « Our Compass
  18. My So-Called “Life” … « Our Compass
  19. Scientists suggest that cancer is purely man-made « Our Compass
  20. Is A Vegetarian Diet Actually Cheaper? « Our Compass
  21. The Documentary Film about Cat Meat & Skin Trade in China « Our Compass
  22. The disturbing conveyor belt of death where male chicks are picked off and killed so you can have fresh eggs « Our Compass
  23. ‘Slaughter porn’: a calendar only sociopaths (including hunters) could appreciate « Our Compass
  24. Kitten’s horrid tale contains conundrum « Our Compass
  25. THE ONLY HUMANE IS VEGAN « Our Compass
  26. KTLA Special Report: Hatchery Hell « Our Compass
  27. Nearly 1,000 dead pigs found on Fulton County farm « Our Compass
  28. Dog Meat Promoted at UK Famers Markets: Labrador steaks, Beagle chops, leg of Greyhound … « Our Compass
  29. Billionaire Steve Wynn changes will to benefit animal rights « Our Compass
  30. Got Dairy? Got Murder. How they use your money to kill billions while making you fat. « Our Compass
  31. Work Ethic: No meat on menu for Montreal purse maker « Our Compass
  32. PCRM’s Vegan Recipes & Power Plate Program « Our Compass
  33. Susie’s Law takes effect Dec. 1 « Our Compass
  34. The sickening moment diplomat’s son battered labrador puppy 20 times « Our Compass
  35. New Study: Increased Milk Intake Does NOT Protect Against Osteoporosis (But Does Promote Ovarian And prostate cancers) « Our Compass
  36. Animal Equality: Choose Veganism | Pig Farms, The Documentary Trailer « Our Compass
  37. Terrier Survives Horrific Alleged Abuse, Felony Charged: Please send message « Our Compass
  38. URGENT: Nitro’s Law will die, like all those innocent dogs, your voice is needed! « Our Compass
  39. Designate the American Mustang as an Endangered Species « Our Compass
  40. English and Speciesism « Our Compass
  41. Political contacts & other resources « Our Compass
  42. Dangerous Wisconsin bill – please protest and share! Sample letter included. « Our Compass
  43. Greenhouse Gases Hit Record Levels; Concentrations Exceed Scientists’ Worst-Case Scenarios « Our Compass
  44. Five quick petitions, please participate « Our Compass
  45. One Quick Petition: Allow Home-Based Pet Sitting in Gainesville! « Our Compass
  46. Urge Halifax County, Va., to Consider Humane Coyote Control: Sample Letter « Our Compass
  47. Ban the Tiger Trade: One Quick Petition « Our Compass
  48. Placer County Animal Services/Mike Winters: Investigate for Bow-Tie « Our Compass
  49. Final Moments « Our Compass
  50. Please take three actions: animals in India, horse slaughter, Rosie the elephant « Our Compass
  51. Please Email Brief Protest: Chicks Through The Mail As Christmas Gifts « Our Compass
  52. Heroic Dog Rescues Kittens Left For Dead On Roadside « Our Compass
  53. Baggage Handler at Reno Tahoe Fired for Reporting Dog Abuse: Please sign petition « Our Compass
  54. Reintroduction of bill making it illegal to take pictures; please send sample letter « Our Compass
  55. A 14-year-old family dog heartlessly shot and killed « Our Compass
  56. Tell Yves Saint Laurent to stop using captive wild animals in their promotions « Our Compass
  57. Please take action on five issues: sharks, consumer rights, greyhounds, fur-bearing animals « Our Compass
  58. Urge Texas Housing Authority to Stop Giving Away Glue Traps « Our Compass
  59. Ask Mission Inn to Cancel Cruel Reindeer Display: sample letter « Our Compass
  60. Dog viciously killed in hunter trap: please protest traps, sample letter « Our Compass
  61. Victory! Angel’s Gate Founder Charged : Please Send Sample Letter for Additional Penalties « Our Compass
  62. Urge Officials to Investigate Child, Animal Abuse Case « Our Compass
  63. EMAIL ACTION: Don’t Support Animal Neglect caused by Primary Flight Gallery « Our Compass
  64. Help Us Reach 30,000 With Vegan Food Samples! « Our Compass
  65. Tell Congress: Climate Change Is Real « Our Compass
  66. URGENT: Ask Carson, California, to Reject Coyote Trapping Plan « Our Compass
  67. 50 Deadly Consequences of Lab Animal Experiments « Our Compass
  68. URGENT: Goldfish Desperately Need Your Voice Again « Our Compass
  69. URGENT: Only today to submit comments to save Eagles – one minute action « Our Compass
  70. Undercover Activists Rescue Ducks From Foie Gras Farms in CA and NY « Our Compass
  71. More goldfish appeals, please protest goldfish races « Our Compass
  72. 700,000 chicks seized in factory farms: what you can do – go vegan « Our Compass
  73. Stop Greyhounds Racing in Wichita « Our Compass
  74. Stop the Reopening of the Cruel Diving Horse Show « Our Compass
  75. Tell the Canadian government: Stop your tar sands wolf kills « Our Compass
  76. Music and petitions for the wolves … « Our Compass
  77. Please Ask New Zealand to Stop the Mass Poisoning of Animals « Our Compass
  78. URGENT: Deer Dying on Kansas City Cemetery Fence, please send letter and/or call « Our Compass
  79. Lawrence: No chicken slaughter for art « Our Compass
  80. End Namibia’s Seal Hunt « Our Compass

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Jet Eliot

Travel and Wildlife Adventures

hocuspocus13

Magickal Arts

Organic Opinion

Finding it, aye there's the rub~

The Year(s) of Living Non-Judgmentally

Here and now, with all of it.

Eat No Harm

Living consciously for our planet, the animals, and ourselves.

Flawless Pandemonium

Question everything~

Veganism is Nonviolence

Being Vegan Is A First Step To A Nonviolent Life

The Biotrotter

The Globetrotting Biologists

Sophies Foodie Files

Mostly healthy & tasty colourful cooking with Sophie's twist!

Let Me Reach with Kim Saeed

Surviving Narcissistic Abuse | No Contact | Narcissists and Lying | Devalue and Discard | Love Bombing | Cognitive Dissonance | Narcissistic Supply

Steal This Meme

humans' vegan past & future. SHIRIN - Subvert Human Irrationalities, Rediscover Innate Nature

Gillian Prew

poetry 100% vegan

Nepali Today

Coffee break Photo Blogs Base In Tokyo, Japan.

veganomics

making the link between our food, our health, our society, our environment and our economy

Friendly Fairy Tales

Fairy Tales and Poetry Celebrating Magic and Nature for Kids of all Ages

Arcilla y fuego

Una visión sobre el complejo y apasionante mundo de la cerámica

Gotta Find a Home:

Conversations with Street People

Cindy Knoke

Indraloka Animal Sanctuary

Just another WordPress.com site

Follow

Get every new post delivered to your Inbox.

Join 1,867 other followers

%d bloggers like this: