Daily Random RecipeINGREDIENTS:5-6 dried guajillo chiles 4 cloves of garlic 1/3 cup raw pumpkin seeds 1 T marjoram or basil, chopped Squeeze of lime juice Drizzle of olive oil Pinch of salt and pepper, to taste Water or tomato juice METHOD:De-seed and stem dried guajillo chiles. Dry roast in a hot oven for 3-5 minutes, turning once. Soak in boiled water for 20 minutes. Roast garlic. Toast raw pumpkin seeds. Add all to a blender with marjoram or basil, lime juice, olive oil and salt and pepper to taste. Blend, but leave the texture a bit clumpy. Add a little water or tomato juice if necessary to thin. Serve with pasta or on sandwiches or on grilled veggies.

Daily Random RecipeINGREDIENTS:TVP MixtureTVPWine (or vinegar if you don't use wine) Tomato pasteHerbs (e.g. basil, oregano - or mixed herbs)A little MarmiteSalt & pepperSoy sauce1 medium onion, chopped1-2 cloves garlic, chopped1 tin chopped tomatoesHandful of mushrooms, chopped (optional)Herbs to tasteSalt & pepper to tasteOil (for frying - I usually use olive oil)METHOD:Marinate the TVP in the wine, tomato paste, herbs, marmite, salt, pepper, soy sauce, whatever you have on hand.Fry up the onion and garlic on a medium heat until onion is soft. If using mushrooms, add them and fry for a couple of minutes.Drain the TVP, saving the marinade, and add to the onion. Fry until slightly brown. Add tomatoes, and marinade liquid as seems appropriate (you don't want it too liquid, so judge how much liquid needs adding). Add herbs as appropriate (bear in mind that there are some in the marinade liquid).Cook for about 10-15 minutes - during which time you can cook the pasta.Serve & eat.

Daily Random RecipeINGREDIENTS:1/2 cup pignoli nuts 1/2 cup extra virgin olive oil 1 1/2 cups arugula 1/4 cup parsley 2 cloves garlic Braggs to taste METHOD:Blend all ingredients, add water to desired consistency. NOTES:From 'Dining in the Raw' by Rita Romano.

(From vegan-food.net)

Daily Random RecipeINGREDIENTS:1 1/2 cups frozen corn kernels, thawed1 1/2 cups soy/rice milk2 T tahini1 T onion granules1 t salt1 x 15 oz / 425 g can Great Northern beans, rinsed and drained well1 lb / 450 g fettuccineCracked black pepperMETHOD:Place the corn, milk, tahini and seasonings in a blender and process until smooth (it may take several minutes of processing to completely pulverize the corn). Pour the blended mixture in a medium saucepan and stir in the beans. Warm over medium low until the beans are heated through, stirring often.While the sauce is heating, cook the fettuccine in a large pot of boiling water until al dente. Drain well and return to the pot. Add the warmed sauce and toss until evenly coated. Serve immediately topping each portion with a generous amount of cracked pepper.

(from vegan-food.net)

Daily Random RecipeINGREDIENTS:1/2 cup pine nuts 3 cloves garlic 1 or 2 bunches of fresh basil 1/2 cup olive oil METHOD:Chop the nuts and basil superfine and mince the garlic. Crush these three together in a cup and add the oil until you get a thick paste. Yeah.

from veganfood.net

Daily Random RecipeINGREDIENTS:1/2 cup pignoli nuts 1/2 cup extra virgin olive oil 1 1/2 cups arugula 1/4 cup parsley 2 cloves garlic Braggs to taste METHOD:Blend all ingredients, add water to desired consistency. NOTES:From 'Dining in the Raw' by Rita Romano.

Daily Random RecipeINGREDIENTS:3 1/2 oz / 100 g noodles 1 small leek 1 1/2 T margarine 2 cups mushrooms 1 1/2 T flour 1/3 cup soymilk 1/2 t Dijon mustard 1/2 t marjoram Sea salt and freshly ground black pepper to taste METHOD:Cook the noodles until tender in boiling salted water. Clean and chop the leek finely. Melt 1 T margarine in a saucepan and saute the chopped leek for 3-4 minutes. Slice the mushrooms and add them to the pan; cook for a further 3-4 minutes. Stir the flour into the pan, then slowly add the milk, stirring constantly until thickened. Lower heat and simmer while adding mustard, marjoram and seasoning. When the noodles are cooked, drain them and toss them with the remaining 1/2 T margarine. Pour the sauce over them.

from vegan-food.net

Daily Random RecipeINGREDIENTS:1-2 sweet red peppers, sliced thinly 12 or more kalamata olives 4 spring onions, sliced 2 cloves of garlic, minced Pinch of salt Olive oil Fettuccini, linguini or angel hair METHOD:Over a medium flame, sauté the garlic in the oil for a minute. Add the green onions and sauté 2 more minutes. Smells good, huh? Add the olives and peppers and sauté a few more minutes, stirring, sort of. Make sure the heat isn't too high. Add the salt and cook 4 more minutes, then take it off heat and serve it over the pasta.

from vegan-food.net

Daily Random RecipeINGREDIENTS:2 medium sized zucchini5 sun dried tomatoes1 medium sized onion12 cloves of garlic375 g / 13.4 oz oregano tomato sauce250 g / 8.8 oz full wheat penne250 g / 8.8 oz tofu100 g / 3.5 oz kalamata olives 1 cup water4 T extra virgin olive oil1 T marjoran1 t chili powderMETHOD:1. Trim off the top end of the zucchini and slice them lengthwise into half. Scoop out the soft center with a teaspoon. Set aside. Finely chop the removed zucchini pulp. Set aside. Finely dice the onion. Set aside. Finely dice the garlic. Set aside. Unpit the olives and dice them finely. Set aside. Fill a large steel skillet with hot water and boil the zucchini halves for 3 minutes. Drain water and set zucchini in skillet aside.2. Preheat the oven to 220C/450F. In another skillet, over high heat, heat 2 tablespoons of extra virgin olive oil. Add the garlic. With 1-2 minutes of stirring in between each ingredient add the onion, followed by the sun dried tomatoes, chopped zucchini pulp, olives and finally the tofu, finely crumbled. Stir frequently for another 2-3 minutes. Add half of the tomato sauce and stir until everything has a nice red color.3. Transfer the zucchini to a baking dish brushed with 2 tablespoons of extra virgin olive oil. Stuff zucchini with mediterranean mixture and bake in hot oven for 15 minutes. Fill a large pot with hot water. Add a tablespoon of marjoram and bring to a boil. Add the full wheat penne and cook until al dente, stirring every now and then. Meanwhile, add the other half of the tomato sauce and a cup of water to the mediterranean mixture leftovers. Lower heat to medium high and let it simmer for 5 minutes. Stir in a teaspoon of chili powder while simmering. When done, drain penne, transfer to large pot, add tomato sauce and stir until everything has a nice red color.4. Put the baked zucchini boats in the center of a large plate. Be careful or you will end up with Titanic zucchini as they are pretty fragile when done. Create a red sea of penne around them and decorate with a fresh leaf of basil.NOTES:We had our first sunny and warm day of the year this Wednesday and I decided to make something special to celebrate the event. Stores were all closed but I did have some zucchini lying around that I had purchased five days earlier for reasons unknown except perhaps unconscious clairvoyance. I never had stuffed zucchini before, mind you, which may be why this dish was an almost spiritual revelation for my taste buds. In brief: yum!Serves 2.

Daily Random RecipeINGREDIENTS:1/2 onion, chopped 1/3 container Tofutti "Better Than Cream Cheese" 1 cup water 1 vegetable stock cube A little chopped garlic A little chopped parsley (fresh or dried works fine) 2 big mushrooms, chopped Olive oil 1 "head" of fresh spinach leaves (rinse it well, then rinse it again) Pasta of choice... I used spirals METHOD:Chop onion/mushroom/garlic/parsley and saute in a little olive oil until onions are kinda clear (I hit them with a little garlic salt, too). Add stock cube and cup of water. Add the Tofutti cream cheese. Let simmer till kinda thick (10 minutes maybe). Boil the spinach for about 3 minutes. Dump everything on top of the pasta you cooked and mix it up.

Daily Random RecipeINGREDIENTS:2 Green Bell Peppers1 Red Onion1 Large Tomato2 Large cloves of Garlic1 x 12 Ounce can of Tomato Paste1 x 14.5 Ounce can of Diced Tomatoes and OnionsOlive OilWaterSalt, Pepper, Oregano to tasteMETHOD:Cut the peppers, onion, and tomato into large chunks and remove the seeds from the peppers. Put them all into a glass baking dish large enough that all of the vegetables aren't too crowded. Put a few tablespoons of oil, some pepper and oregano and the can of Diced tomatoes on top then mix.Take the two cloves of garlic, peel and remove the tops. Place them in some aluminum foil with a tablespoon of olive oil and wrap it closed.Put the garlic and the glassware into the oven at 350F for around 45 minutes. You may want to mix it all up one or two times while it is cooking.Put the garlic and the rest of the vegetables into a blender or food processor along with the can of tomato paste and blend until it is consistent. You may need to add a little water if it is too thick.NOTES:You may want to blanch the tomato and remove the skin before adding it in with the rest of the vegetables.Makes a nice thick sauce that goes perfect with a big tube pasta like rigatoni.