When I was growing up, fish cakes were one of the most popular meals at our house. (made from a wide variety of canned fish.) I have many fond childhood memories of helping make and eat fish cakes, so I thought that I would create a vegan version.

Ingredients

• 2 TBSP flax meal + 3 TBSP water (set aside to thicken)
• 1 (15 oz) can chickpeas (rinsed, drained, and mashed)
• 1 1/2 cups mashed potatoes
• 2 TBSP vegenaise
• 1 TBSP lemon juice
• 2 cloves garlic, crushed
• 1 TBSP dulse flakes (optional)
• 1 tsp dijon mustard
• 1 cup bread OR cracker crumbs
• 2 green onions, thinly sliced

Directions

• Mix everything together until well combined and shape into patties.
• Fry in a lightly oiled skillet over medium heat until browned on both sides and heated through. (Add a dash of hot sauce or vegan worchestershire sauce to each chickpea cake right before serving for a little extra flavor if you want!)
• Serve immediately! (preferably with sides of mashed potatoes, peas, and carrots)

Ingredients

• 1 (13 oz) package whole wheat rotini pasta (cooked and drained)
• 1 (15 oz) can diced tomatoes
• 1 (11 oz) can mexicorn (rinsed and drained)
• 1 (15 oz) can black beans (rinsed and drained)
• 1 (15 oz) can vegetarian chili
• 1 (12 oz) can salsa

Directions

• Combine all ingredients in a large skillet and cool until heated through.
• Serve immediately!
• *optional* top with vegan sour cream and/or shredded vegan cheese

I was really in the mood for a salad tonight, so I made Tempeh Salad! I often make the curry version, but I just made the plain version tonight. Here is the recipe for the plain salad with suggested substitutions for the curry version.

Ingredients

• 1 package tempeh, diced into bite sized pieces
• 1/2 cup celery, diced
• 1/2 cup bell pepper, diced
• 1/2 cup grapes OR raisins
• 1/2 cup walnuts, chopped (substitute coconut flakes for curry version)
• 1 small apple, diced
• 2 green onions, chopped
• 1 TBSP agave nectar (substitute lime juice for curry version)
• 2 tsp rosemary, finely chopped (substitute curry powder for curry version)
• 1/2 cup vegenaise OR plain soy yogurt
• 1/8 cup plain soy milk (an optional substitution for curry version is coconut milk )
• salt & pepper to taste

Directions

• Steam tempeh for 15 minutes and LET COOL.
• Mix all ingredients together until well combined.
• Chill and serve. (I like to serve it on a bed of lettuce, but it’s also great in a sandwich or wrap!)

Here is my omelet base recipe (makes 3 omelets!):

Ingredients

• 1 tub of extra firm tofu, drained and divided in half
• 1/3 cup plain soy milk OR vegetable broth
• 2 TBSP corn starch
• 2 TBSP nutritional yeast flakes
• 1 TBSP egg replacer powder
• 1 TBSP curry powder
• 1 TBSP bragg’s liquid aminos
• 1 tsp dijon mustard

Directions

• Mash up half of the tofu really well with a fork.
• Place the other half of the tofu and all other ingredients in a food processor or blender and blend until smooth (will be thick).
• Mix the blended tofu with the mashed tofu.
• Spoon 1/3 or the tofu mixture onto a hot well oiled skillet and spread out evenly. Cover with a lid and cook over medium high heat until the tofu starts to look dry.
• Add favorite filling over one half of the tofu mixture and fold the other half over. Cook an additional 2-3 minutes or until filling is heated through.
• Carefully transfer to a plate and enjoy!