MiCC'd Up

Makes 6 to 8 burgers What You Need:
1 cup textured vegetable protein granules
1 cup vegetable broth
2 tablespoons vegetable oil
1 cup mushrooms, coarsely chopped
1 white onion, coarsely chopped
2 garlic cloves, coarsely chopped
1 cup vital wheat gluten
2 tablespoons panko-style breadcrumbs
2 tablespoons dried parsley flakes
1-1/2 teaspoons onion powder
1-1/2 teaspoons garlic powder
1 teaspoon dried dill
1/2 teaspoon salt
1/4 teaspoon chipotle powder
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/4 cup nutritional yeast
1/4 cup tamari or soy sauce
1 6-ounce can tomato paste
1 cup diced scallions
What You Do:
1. In a microwave-safe bowl, mix together TVP granules and broth, cover with plastic wrap, and microwave for 5 to 6 minutes.

2. In a flat-bottomed skillet over medium-high heat, heat oil. Add mushrooms, onion, and garlic and sauté for 5 to 6 minutes.

3. In a food processor, combine TVP, sautéed mushroom mixture, vital wheat gluten, breadcrumbs, parsley, onion powder, garlic powder, dill, salt, chipotle powder, cumin, pepper, nutritional yeast, tamari, and tomato paste. Process until well combined. If mixture is crumbly, add a tablespoon vegetable broth or water until mixture has a thicker consistency.

4. Transfer mixture to a large bowl and mix in scallions. Form into 6 to 8 patties. On an oiled grill over medium-low heat, cook patties for about 10 minutes per side.

Makes 4 s’mores What You Need:
4 to 8 medium to large strawberries, whole
2 bananas, cut in half and then halved lengthwise
Canola oil, for brushing
4 vegan Graham crackers, broken in half
4 thin squares vegan chocolate
4 vegan marshmallows
What You Do:
1. Heat the grill to medium. Lightly brush strawberries and bananas with oil. Using either a grilling screen or skewering over a naked grate, grill strawberries for 3 to 4 minutes, turning a few times until grill marks form; for the bananas, grill for 4 to 6 minutes until lightly darkened. Cut strawberries into slices and bananas into strips.

2. Using a long stick or barbecue fork, toast marshmallows over direct heat of grate until golden brown.

3. To assemble s’mores, start with Graham cracker as base. Add a chocolate slice, marshmallow, strawberry slices, and banana strips, and top with other half of Graham cracker.

Serves 4 What You Need:
1 tablespoon olive oil
1 small Vidalia or other sweet yellow onion, minced
1 small zucchini, shredded and well drained
1 firm ripe tomato, chopped
1/2 teaspoon dried basil
Salt and ground black pepper
1 pound firm tofu, well drained
1 tablespoon arrowroot dissolved in 2 tablespoons water
1/8 teaspoon turmeric
What You Do:
1. Preheat oven to 375 degrees. In a large skillet pan over medium heat, heat olive oil. Add onion, cover, and cook until softened, about 5 minutes. Add zucchini and cook until tender, stirring occasionally, about 5 minutes. Add tomato and basil and season to taste with salt and pepper. Cook uncovered until liquid evaporates. Transfer vegetable mixture to a lightly oiled, shallow round baking dish and set aside.

2. In a food processor combine tofu, arrowroot mixture, turmeric, and salt and pepper to taste. Pureé until smooth and add to vegetables in baking dish and stir to combine. Bake until tofu is set and top is golden brown, 30 to 40 minutes. To serve, cut into wedges.

Serves 4 What You Need:
2 cups plain soymilk
1 cup vegetable broth
3/4 cup nutritional yeast
3/4 teaspoon salt
1/2 teaspoon dried mustard
1/2 teaspoon freshly ground black pepper
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1/16 teaspoon turmeric
1/4 cup flour
4 cups macaroni, cooked and drained
What You Do:
In a small saucepan over medium-high heat, combine soymilk, vegetable broth, nutritional yeast, salt, dried mustard, black pepper, paprika, garlic powder, and turmeric. Bring to a simmer. Once sauce is bubbling, add flour and whisk until all lumps have dissolved. Pour sauce over pasta and serve warm.

Serves 4 What You Need:
For the waffles:
2 cups flour
4 teaspoons baking powder
2 tablespoons sugar
3 teaspoons egg replacer plus 4 tablespoons water, combined
1/4 cup vegan margarine, melted
1/4 cup canola oil
1-3/4 cups soymilk

For the syrup:
1 cup water
2 cups sugar
1 cup cocoa powder
1/2 teaspoon cayenne
1/2 teaspoon coarse smoked sea salt
What You Do:
1. For the waffles, in a mixing bowl, combine flour, baking powder, and sugar and mix well. Fold in egg replacer and water, margarine, oil, and soymilk. Mix lightly until combined.

2. For the syrup, in a saucepot over medium heat, combine water, sugar, and cocoa powder and cook for 2 to 3 minutes. Remove from heat, and add cayenne and salt.

3. Swirl syrup over top of waffle batter. Cook in a waffle iron according to manufacturer’s instructions. Serve immediately.

Serves 4

What You Need:
For the noodles:
1 8-ounce package thick white rice noodles, cooked, and drained
Salt, to taste
Sesame oil, to taste

For the dressing:
1/4 cup water
1 tablespoon gluten-free soy sauce
3 tablespoons creamy nut butter
1 teaspoon grated ginger
1/2 tablespoon Sriracha
Zest of 1 lime

For the stir-fry:
1 15-ounce package smoked tofu
1 cup unsalted roasted peanuts
2-1/2 tablespoons sesame oil, divided
1/2 cup snow peas, strings removed
3/4 cup chopped asparagus
2 medium carrots, sliced into coins
1/4 cup soybean sprouts
1/3 cup chopped scallions
3/4 cup fresh broccoli florets

Makes 6 tacos What You Need:
3 potatoes, diced
7 pitted green olives, sliced
1 teaspoon chopped fresh oregano
2 chipotle peppers in adobo, diced
2 cups crushed fire roasted tomatoes
1-1/2 tablespoons capers
1 12-ounce package vegan chorizo
2 teaspoons olive oil
1 bunch Swiss chard, roughly chopped, including stems
6 corn tortillas, warmed
What You Do:
1. In a pot over medium heat, add potatoes, olives, oregano, peppers, tomatoes, and capers and bring to a simmer until potatoes are tender, about 6 minutes. Add chorizo and simmer 3 more minutes.

2. In a pan over medium heat, heat olive oil. Add Swiss chard and sauté until just wilted, about 2 minutes. On each tortilla, place a serving of filling and top with wilted Swiss chard.

Makes 30 cookies What You Need:
1/3 cup soymilk
1 tablespoon ground flaxseed
1/2 teaspoon apple cider vinegar
1 cup sugar
1/3 cup vegan margarine
1 teaspoon vanilla
1-3/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/4 teaspoons ground ginger
1/4 teaspoon ground cinnamon
1 cup vegan chocolate chips
What You Do:
1. Preheat oven to 375 degrees and line two baking sheets with parchment paper. In a small bowl, combine soymilk, flaxseed, and vinegar. Set aside and allow to thicken.

2. In a large bowl, cream sugar and margarine together until light and fluffy. Add vanilla and mix well. Add soymilk mixture to creamed mixture, and mix well. Sift flour, baking soda, salt, ginger, and cinnamon into mixture. Add chocolate chips, and stir to combine.

3. Scoop generous tablespoons 2 inches apart onto prepared baking sheets and bake for 10 to 12 minutes, until cookies are slightly golden brown. Remove from the oven and let cool on baking sheets for 5 minutes, then transfer to a wire rack and let cool completely.

Serves 4 What You Need:
1 tablespoon olive oil
1 yellow onion, chopped
1 carrot, chopped
1 celery stalk, chopped
3 garlic cloves
2 tablespoons dry sherry or white wine
1 cup French lentils
1 14.5-ounce can petite diced tomatoes, undrained
2 teaspoons Herbes de Provence
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
5 cups vegetable broth
4 cups baby spinach
What You Do:
1. In a large pot over medium heat, heat olive oil. Add onion, carrot, celery, and garlic. Cover and cook until softened, about 5 minutes. Stir in sherry, then add lentils, tomatoes, Herbes de Provence, salt, pepper, and broth.

2. Bring to a boil, then reduce heat to a simmer. Cover and cook until the lentils are tender, about 45 minutes, adding more broth if needed. Taste and adjust seasonings. About 5 minutes before serving, stir in the spinach. Serve hot.

Makes one 9-inch tart What You Need:
For the crust:
3/4 cup cup brown rice flour
2/3 cup almond meal
2/3 cup unbleached cane sugar
1/2 cup cocoa powder
1/4 cup arrowroot powder
1/2 cup vegan margarine

For the filling:
1-1/4 cups vegan creamer
1-1/2 cups chocolate chips
1 3-ounce dark chocolate bar, roughly chopped
2 teaspoons vanilla or 2 tablespoons alcohol (such as rum or whiskey)
Vegan whipped cream (optional)
Toppings (toasted shredded coconut, chopped nuts, chocolate shavings, sprinkles, sliced fruit, or berries)
What You Do:
1. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, almond meal, sugar, cocoa, and arrowroot. Add margarine and stir well to form a soft dough.

2. Into bottom and sides of an ungreased 9-inch tart pan with a removable bottom, press dough 1-inch deep. Bake 12 to 14 minutes, or until slightly puffed. Allow to cool completely on a rack, and then remove outer ring.

3. In a saucepan over medium heat, bring creamer to a boil. Remove from heat. Add remaining ingredients, and stir until chocolate is melted and mixture is smooth. Cover and chill in refrigerator for 15 minutes.

4. Pour filling into prepared crust and chill for 1 hour or until firm. Garnish outer edge of tart with vegan whipped cream and your choice of toppings.

Serves 6 to 8 What You Need:
2 cups flour, plus extra for dusting
1 tablespoon baking powder
1-1/2 teaspoons salt
1 tablespoon nutritional yeast
1/3 cup cold vegan margarine
1 cup unsweetened, plain soymilk
1 cup vegan cheddar cheese shreds, divided
1 tablespoon diced jalapeño pepper, divided
1-1/4 cups diced onion
What You Do:
1. Preheat oven to 425 degrees. In a medium mixing bowl, combine flour, baking powder, salt, and nutritional yeast. Add margarine and combine using a fork. Add milk and mix. The batter should be sticky.

2. Fold in 1/2 cup cheese, 1/2 tablespoon jalapeño, and onions and mix well. On a floured surface, sprinkle on remaining cheese and peppers. Place dough on the surface and roll until dough is covered on all sides by flour, cheese, and peppers.

3. Using hands, pull 3-ounce portions of dough (roughly the size of a deck of cards) and roll into balls. Roll in flour, shaking off excess, and place on a nonstick cooking sheet. Bake for 13 to 15 minutes. Serve warm.

Serves 6 to 8 What You Need:
1-2/3 cups warm water
2-1/2 teaspoons active dry yeast
1 teaspoon sugar
1-1/2 cups sorghum flour
1/2 cup arrowroot starch
1/2 cup quinoa flour
1/2 cup tapioca flour
2 teaspoons xanthan gum
7 tablespoons olive oil, divided
1 tablespoon ground flaxseeds
1 teaspoon salt
1/2 teaspoon apple cider vinegar
2 yellow onions, thinly sliced
3 Roma tomatoes, cut into 1/4-inch slices
2 tablespoons dried oregano
Salt, to taste
Freshly ground black pepper, to taste
What You Do:
1. Line a baking sheet with parchment paper. In a large measuring cup, add water, yeast, and sugar and stir. Let stand for 5 minutes. Set aside.

2. In a large bowl or stand mixer, add sorghum flour, arrowroot starch, quinoa flour, tapioca flour, and xanthan gum and stir until combined. To the yeast mixture, add 3 tablespoons olive oil, flaxseeds, salt, and vinegar. Turn stand- or hand-mixer to low speed and add yeast mixture to flour until combined. Scrape dough off sides of bowl, then mix on medium-high speed for about 5 minutes.

3. Oil parchment paper with 2 tablespoons olive oil. With oiled hands, spread dough on parchment about 1/4-inch thick and 1 inch from baking sheet edge. Let dough rise uncovered in a warm spot for about 40 minutes, or until doubled in size.

4. Preheat oven to 400 degrees 10 minutes before dough finishes rising. Using your fingertips, indent top of dough. Brush with remaining 2 tablespoons olive oil and top with onions, tomatoes, oregano, and salt and pepper.

5. Bake for 40 to 45 minutes, or until edges are golden brown and onions and tomatoes are cooked. Cut into slices and serve warm.

Makes 4 to 6 servings

What You Need:

For the filling:
5 cups ripe Fuyu persimmons, peeled and medium diced
2 cups huckleberries (or blueberries)
1 lemon, zested and juiced
¼ teaspoon salt
¼ cup cornstarch
½ cup agave

For the cobbler topping:
1 cup almonds, raw
1 cup rolled oats
1 tablespoon cinnamon
1/8 teaspoon ground nutmeg (optional)
½ cup pitted dates
3 tablespoons maple syrup
¼ teaspoon salt

Vegan vanilla ice cream, for serving (optional)

What You Do:

1. Preheat oven to 350 degrees. In a large mixing bowl, combine persimmons, huckleberries, lemon zest and juice, salt, cornstarch, and agave. In large ramekins, fill ¾ full with filling mixture, and set aside.

2. In a food processor, add almonds and process until course. Add oats and process for another 30 to 60 seconds until mixture is well combined. Add cinnamon, nutmeg, dates, maple syrup, and salt and process.

3. Divide cobbler topping among ramekins. Spread topping evenly on filling. On a baking sheet, place ramekins and put in oven. Cook 30 to 40 minutes, or until topping is golden brown and filling is bubbling. Serve warm, and top with your favorite vegan vanilla ice cream.

Serves 8

What You Need:

For the crust:
1 7-ounce package vegan graham crackers
1/2 teaspoon ground cinnamon
1/4 cup vegan margarine

For the filling: 
3 12-ounce packages extra-firm tofu (not silken)
1 15-ounce can pumpkin purée
1 cup sugar
4 teaspoons vanilla
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon salt

For the frosting: 
1 cup powdered sugar
2 tablespoons vegan margarine
1 tablespoon soymilk
1 teaspoon vanilla
Maple Pralines

What You Do:

1. Preheat oven to 350 degrees. In a food processor, place graham crackers and cinnamon, and process for 1 minute to crush crackers. Add margarine and process an additional minute, and transfer to a 9-inch springform pan. Using your hands, press mixture firmly to cover bottom of pan. Place pan on a cookie sheet, and set aside.

2. Rinse food processor and shake out any excess water. Place all filling ingredients inside and process for 3 minutes or until very smooth. Scrape down sides of the bowl and process an additional 2 minutes. Pour filling over prepared crust and smooth top of cheesecake. Bake for 40 to 45 minutes, keeping pan on cookie sheet. Remove sheet from oven and allow cheesecake to cool for 20 minutes or until pan is cool to touch. Loosely cover springform pan and chill cheesecake in refrigerator for several hours or overnight.

3. In a food processor, place all frosting ingredients, except Maple Pralines, and process until light and fluffy. To finish cheesecake, loosen sides with a spatula and remove ring from springform pan. Transfer to a platter or large plate, spread frosting on top, and sprinkle with Maple Pralines.

Serves 6 to 8

What You Need:

2-1/2 cups water
2/3 cup uncooked wild rice
1 vegan bouillon cube
1-1/2 tablespoons canola oil
1 medium red onion, chopped
1 large celery stalk, diced
2 medium apples, peeled and finely diced
3 cups whole-grain breadcrumbs
1/3 cup dried cranberries
1/2 teaspoon seasoned salt
1/4 teaspoon dried thyme
Freshly ground pepper to taste
1/2 cup apple juice

What You Do:

1. In a small saucepan over medium heat, bring water to a simmer. Stir in wild rice and bouillon cube, bring to a simmer, then cover and simmer gently until water is absorbed, about 35 minutes.

2. Preheat oven to 375 degrees. In a medium-sized skillet over medium heat, heat oil. Add onion and celery and sauté until golden brown. In a large mixing bowl, combine onion-celery mixture with cooked wild rice, apples, breadcrumbs, cranberries, salt, thyme, and pepper, and stir to combine. Slowly drizzle in apple juice, stirring constantly, until mixture is evenly moistened.

3. In a lightly oiled shallow baking pan, transfer mixture and spread evenly in pan. Bake for 20 to 25 minutes, or until well heated through.