Bean Stroganoff 

from The New American Diet 
by Sonja Connor, MS, RD & William Connor, MD. 1986 Simon & Schuster, NY.

3 cups chopped mushrooms
2 medium onions, sliced 
1 tsp oil 
¼ cup flour 
¾ cup vegetable broth 
4 tsp soy sauce or comparable substitute 
¼ cup sherry 
1/8 tsp marjoram leaves 
1/8 tsp chili powder 
1/8 tsp thyme leaves 
½ tsp garlic powder (or1 clove fresh garlic, pressed) 
Dash nutmeg 
3 cups cooked pinto beans or Two 16 ounce cans) 
1 ½ cups of dairy-free sour cream or dairy-free plain yogurt (optional) 
1 tsp freshly squeezed lemon juice (or more to taste)

Saute mushrooms and onion in oil until tender in a large skillet. Mix flour, bouillon, sherry, soy sauce, and spices; add to skillet and cook until thick. Stir in cooked drained beans and stir over low heat until heated through. Remove from heat and stir in yogurt and lemon juice. Serve over cooked bulgar, quinoa, brown rice, or eggless noodles. Makes 6 servings.


Coconut-Lemon Bundt Cake

from Veganomicon The Ultimate Vegan Cookbook (2007)
By Isa Moskowitz and Terry Romero. Da Capo Press: Cambridge, MA.

1 2/3 cups granulated sugar 
2/3 cup canola oil 
1 (14 oz) can coconut milk 
1/4 cup rice or soy milk 
1/4 cup fresh lemon juice 
3 tablespoons finely grated lemon zest 
2 teaspoons pure vanilla extract 
3 cups all-purpose flour 
2 teaspoons baking powder 
1 teaspoon baking soda 
1 teaspoon salt 
1 1/2 cups shredded unsweetened coconut 
A few tablespoons confectioners (powdered) sugar for sprinkling

1. Preheat the oven to 350 F. Lightly grease your 8 or 10-inch bundt pan. 
2. In a large mixing bowl, add the granulated sugar, oil, coconut milk, rice or soy milk, lemon juice, lemon zest, and vanilla. Stir to combine.  
3. Sift the flour, baking powder, baking soda, and salt into the wet ingredients in batches, mixing well after each addition. Fold in the coconut.   
4. Pour batter into pan, and bake for one hour.  
5. Let cool for ten minutes, and then place a cutting board over the cake pan, gently flip over, and release cake from pan. 
6. Let cool completely.  
8. Once cooled, sprinkle with powdered sugar. Slice and serve


Colorful Cabbage Salad

Purple cabbage, Green cabbage, Spinach, Green Onions, Carrots, Sundried tomatoes, Artichoke hearts, Kalmata olives, Red Peppers, Almonds (or any other nut)

THINLY slice cabbage into a large bowl. Tear spinach and add to bowl. Add onions, sliced thinly. Peel carrot, and slice thinly into bowl. Chop sundried tomatoes, artichoke hearts, kalmata olives, almonds, and red peppers, and add to bowl.

Salad Dressing: Olive Oil, Dijon Mustard, Balsamic Vinegar

In a separate bowl, combine 1/4 cup olive oil, 2 tsp Dijon mustard and 1/8 c balsamic vinegar (or to taste). Mix well; add to the salad (dress the salad). The cabbage should be coated nicely but not drenched in dressing, so you may need less dressing.


Celery Slaw 

fromLorna Sass Complete Vegetarian Kitchen (2002). Harper Collins, NY.

1 medium bunch of celery 
1 large carrot, grated 
¼ c dried currants, raisins, or cranberries 
1/3 c Veganaise (plant-based mayonnaise—at local grocery stores) 
2 T apple cider vinegar 
1 t Dijon mustard 
Sea salt to taste

1. In bowl, combine celery, carrot, and raisins. 
2. In a cup, blend Veganaise, vinegar, and mustard. Pour over the celery mixture and toss. 
3. Refrigerate at least 1 hour before serving.