Vegetarian Detective

2 350-g-packages potato gnocchi (Longo's Potato Gnocchi are nice) or enough for 4 people
2 tablespoons olive oil
1/3 cup white wine
1 rounded teaspoon (for 1 cup) vegetable bouillon powder
2 zucchinis, chopped (about 2 cups)
2 green onions, chopped (or the equivalent of chopped chives)
1/3 cup Pine Nut Parmesan
salt
pepper

Add the potato gnocchi to a large pot of boiling water. Immediately set your timer for 2 min. As soon as gnocchi float to the surface, test one. They're probably already al dente—ready before the 2 min. are up.

In the meantime, bring the olive oil, white wine and vegetable bouillon powder to a boil in another large pot. Simmer and reduce by half.

When the gnocchi are al dente, drain them and add them to the reduction. Toss in the zucchini, green onions, Pine Nut Parmesan and salt to taste.

Plate and grind pepper on top.  

Serves 4.

♥ Becki

PS This is fabulous with fresh peas to replace the zucchini!

I'm lovin' the garnish of fresh, chopped dill.

2 onions, chopped
1 clove garlic, minced
2 tablespoons olive oil
3 potatoes, chopped
7-1/2 cups water
7-1/2 rounded teaspoons (for 7-1/2 cups) vegetable bouillon powder
1 cauliflower, chopped
1 tablespoon lemon juice
1 teaspoon mustard seed
1/4 teaspoon caraway seed
1-1/4 cups cashew milk
salt
chopped fresh dill to garnish

Sauté the onions and garlic in the olive oil until softened.

Add the potatoes, water and vegetable bouillon powder, and simmer for 20 min.

Add the cauliflower, lemon juice, mustard seed and caraway seed, and simmer for 20 min.

Blend.

Return the purée to the pot and stir in the cashew milk. Salt to taste.

Ladle into bowls and garnish with chopped, fresh dill.

Serves 6.

♥ Becki

1 tablespoon vegetable oil
4 cups green beans, trimmed
1 lb. firm tofu, cubed
1 red onion, thinly sliced
1/2 tablespoon sesame seeds
1/2 teaspoon chilli pepper flakes
2 cloves garlic, sliced
salt to taste
1 cup sichuan (or szechwan) sauce

In a wok or non-stick pan, bring the vegetable oil to high heat.

Add the green beans, tofu and onion. Stir-fry until the green beans are almost tender-crisp.

Stir in the sesame seeds and chilli pepper flakes and continue to stir-fry.

Add the garlic and salt, and stir-fry until the beans are tender-crisp.

Fold in the sichuan sauce and let it heat, thicken and coat the vegetables.

Serve with rice.

Serves 2

♥ Becki

This salad tastes way too decadent not to be dessert and yet...it's leafy greens.
10 oz (284-g-pack) mixed lettuce Orange Vanilla Vinaigrette 1 cup pecans, toasted in the oven at 350ºF for 10 min. 12 figs (more or less, depending on size), stems removed, halved 1 cup vegan yogurt
Toss together the mixed lettuce and Orange Vanilla Vinaigrette.
Plate.
Arrange the figs on the salad. Sprinkle on the pecans. Dollop with teaspoons of yogurt.
Makes 4 meal-size salads.
♥ Becki
PS Also good with red grapes cut in half lengthwise to replace the figs.

3 tomatoes, seeded and chopped
19-oz can black beans, rinsed
1 red onion (approximately 1/2-cup volume), minced
1/2 cup fresh cilantro, chopped
1/4 cup lime juice
1 jalapeno, minced
1 teaspoon cumin seeds
salt to taste1 cup raw cashews 1 yellow pepper, chopped 7 small, medium-heat chillies, seeded and chopped 1/3 cup water 2 tablespoons lemon juice 2 tablespoons nutritional yeast 4 cloves garlic 1/2 teaspoon chilli powder 2 teaspoons salt 380-g-bag tortilla chips (Tostitos Restaurant Style are nice)Guacamole, doubled

Tomato Black Bean Salsa
Combine the tomatoes, black beans, red onion, fresh cilantro, lime juice, jalapeno, cumin seeds and salt to taste.
Cheez Sauce
On your high-speed blender's soup function (if you have one), blend the cashews, yellow pepper, chillies, water, lemon juice, nutritional yeast, garlic, chilli powder and salt until heated. If you don't have a soup function, blend, then warm the sauce in a small pot on the stove. 
Assembly

On four plates or a huge platter, arrange a laye…

If you can handle the steps below somewhat simultaneously, you'll be way ahead of the game!
1/2 cup cashew milk 1 lb medium tofu, cut into 6 approximately 1/4-cup squares (you may have some tofu left over) 1/2 teaspoon salt + more to season the spinach 2 tablespoons nutritional yeast 1/4 teaspoon mustard seeds 1/4 teaspoon turmeric 2-1/2 tablespoons lemon juice 1/4 teaspoon cayenne 10 oz baby spinach 1 tablespoon olive oil pepper 1/3 cup vegan baking stick, melted 2 English muffins
In a high-speed blender, blend together the cashew milk, 2 squares of the tofu, salt, nutritional yeast, mustard seeds, turmeric, lemon juice and cayenne until smooth.
Sauté the baby spinach in the olive oil and season to taste with salt and pepper.
Microwave 4 squares of the tofu, covered with its package liquid (or water), until heated.
Start your high-speed blender again on the soup function (if you have one). Remove the cover over the hole in the lid and gradually pour in the 1/3 vegan butter stick, melted. Continue…