Vegetarian Detective

F or whatever reason, I hesitated to substitute tofu for mozzarella in this traditional Italian salad. Now I'm asking myself, "What the heck took you so long?" 4 tomatoes, cored, ends trimmed, sliced 1 lb medium tofu (rough edges trimmed if necessary), sliced 1 cup fresh basil leaves olive oil for drizzling balsamic glaze for drizzling salt pepper Arrange the tomato slices on two plates. Tuck in the tofu slices. Aim for a pleasing, random look. Scatter on the beautiful, intense, fresh basil leaves, tucking in a few of them as well. Drizzle on the olive oil, then the balsamic glaze. Salt and pepper to taste. Serves 2 meal-size salads. ♥  Becki

I f only you could breathe in the comforting aroma of my Cashew Milk as it's poured, warm, into this glass bottle. It carries the scent of vanilla even if there's not a drop of flavouring in it.  Heavenly! I use Cashew Milk extensively and directions on how to make it are embedded in my recipe for Oat Groats with Cashew Milk and Maple Syrup here . Cashew Milk is a vegetarian/vegan basic that I use in soups, sauces, smoothies and Hot Chocolate . I hope you enjoy it as much as I do! ♥ Becki

Karl lovingly holds out a bowl of Grape Tomato and Arugula Pasta Salad for two. It's the same, simple dish we ate for lunch in a small trattoria in Siena. A local guide assured us that Italians eat pasta every day! 2 cups pasta, cooked and rinsed in cold water 2 cloves garlic, thinly sliced 2 tablespoons olive oil 1-1/2 cups grape tomatoes, the larger ones halved 1 cup arugula, chopped salt Toss pasta to arugula together and salt to taste. Serves 2. ♥ Becki

I 've posted two salads in a row, which totally doesn't give away the fact that, as the years fly by, I must gobble more greens to maintain my waistline. If you want an even quicker salad, try Hellmann's Vegan Classic Caesar Dressing. 1/2 cup raw cashews, soaked, uncovered, in plenty of room temperature water for at least 4 hours, then drained and rinsed 1/2 cup water 1/4 cup olive oil 1-1/2 tablespoons lemon juice 3-1/2 cloves garlic 1/2 teaspoon grainy mustard 1/2 teaspoon salt 1/4 teaspoon pepper pinch cayenne 2 heads romaine lettuce, chopped 1/4 cup Pine Nut Parmesan 1/4 cup simulated bacon chips  (or half a  Tofurky Italian-style Tofu Sausage with Sun Dried Tomatoes minced in a blender) 4 cups vegan croutons Vinaigrette Blend together the cashews to cayenne. Salad Toss the romaine with the Caesar Vinaigrette. Toss in the Pine Nut Parmesan and simulated bacon chips. Then toss in the croutons and plate. Makes 4 meal-size salads. ♥ Becki PS

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

T his 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 taste 1 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 (Or cook 1 pack Plant-based Ground over medium heat, stirring frequently to avoid sticking and burning, for 4 min. Stir in 1 envelope taco seasoning.)   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, w ater,  lemon juice,

I t's less traditional but, lately, I've been keeping the baby spinach raw and enjoying my Tofu Florentine even more because of the more vibrant green colour and the added tender-crisp factor. Not to mention that I save on spinach, salt, oil, kitchen tools and time. 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 if you're sautéeing it 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 (or 4 small handfuls spinach or arugula if you're keeping it raw) 1 tablespoon olive oil (optional) pepper (optional) 1/3 cup vegan baking stick, melted 2 English muffins In a high-speed blender on the soup function (if you have one), blend together the cashew milk, 2 squares of the tofu, salt, nutritional yeast, mustard seeds, turmeric, lemo

24 baby red and white potatoes  2 tablespoons olive oil 1/2 cup fresh rosemary (or 1/4 cup dried rosemary) Preheat oven to 400ºF. Pierce the potatoes with a fork and microwave, covered, on high for 5-8 min. until almost tender. Drain them then toss with the olive oil, rosemary and salt to taste. Roast for 30 min. Stir then r oast for 30 min. more. Serves 2. ♥ Becki