The directions:
Mix all ingredients together in medium bowl. Marinade tofu for at least an hour before serving.

source: La Dolce Vegan!: Vegan Livin’ Made Easy

For the potato crust you’ll need:
2 firmly packed cups (3 to 4 large potatoes) grated raw potatoes
1 teaspoon salt
1 medium onion, chopped
1/4 cup flour
egg replacer to equal 2 eggs (we suggest flax seed and water)
1 tablespoons extra-virgin olive oil

For the toppings:
1 medium-sized zucchini, thinly sliced
1 medium-sized yellow summer squash, thinly sliced
1 medium-sized yellow sweet pepper, chopped
1 medium-sized red sweet pepper, chopped
1 small red onion, halved and thinly sliced
2 to 3 cloves garlic, minced
1 jalapeno chile pepper, finely minced
2 tablespoons extra-virgin olive oil, divided
faux feta cheese (optional)
16 cherry tomatoes, quartered
8 to 10 fresh basil leaves, snipped

Crust directions:
Preheat oven to 425 degrees. Grease a 15×10-inch baking dish. Place raw potatoes in a colander. Salt potatoes and let set for 10 minutes. Squeeze out the excess water. In a large bowl, combine potatoes, onion, flour, and egg replacer. Pat potato mixture into prepared baking dish. Bake 15 minutes. Brush with 1 tablespoon olive oil and bake another 10 minutes. Place under broiler; broil 2 to 3 minutes or until golden crisp. Remove from oven and maintain oven temperature.

Toppings directions:
In a large bowl combine zucchini, summer squash, yellow pepper, red pepper, onion, garlic, jalapeno pepper, and 1 tablespoon olive oil. In a large frying pan or wok, heat the remaining tablespoon of olive oil. Saute the vegetables mixture until they are crisp tender, stirring often. Remove pan from heat. Spread faux feta cheese over baked potato crust; top with cooked vegetables and tomatoes. Sprinkle with basil. Bake approximately 5 to 7 minutes. Remove from heat and serve.

source: http://whatscookingamerica.net

For the potato crust you’ll need:
2 firmly packed cups (3 to 4 large potatoes) grated raw potatoes
1 teaspoon salt
1 medium onion, chopped
1/4 cup flour
egg replacer to equal 2 eggs (we suggest flax seed and water)
1 tablespoons extra-virgin olive oil

For the toppings:
1 medium-sized zucchini, thinly sliced
1 medium-sized yellow summer squash, thinly sliced
1 medium-sized yellow sweet pepper, chopped
1 medium-sized red sweet pepper, chopped
1 small red onion, halved and thinly sliced
2 to 3 cloves garlic, minced
1 jalapeno chile pepper, finely minced
2 tablespoons extra-virgin olive oil, divided
faux feta cheese (optional)
16 cherry tomatoes, quartered
8 to 10 fresh basil leaves, snipped

Crust directions:
Preheat oven to 425 degrees. Grease a 15×10-inch baking dish. Place raw potatoes in a colander. Salt potatoes and let set for 10 minutes. Squeeze out the excess water. In a large bowl, combine potatoes, onion, flour, and egg replacer. Pat potato mixture into prepared baking dish. Bake 15 minutes. Brush with 1 tablespoon olive oil and bake another 10 minutes. Place under broiler; broil 2 to 3 minutes or until golden crisp. Remove from oven and maintain oven temperature.

Toppings directions:
In a large bowl combine zucchini, summer squash, yellow pepper, red pepper, onion, garlic, jalapeno pepper, and 1 tablespoon olive oil. In a large frying pan or wok, heat the remaining tablespoon of olive oil. Saute the vegetables mixture until they are crisp tender, stirring often. Remove pan from heat. Spread faux feta cheese over baked potato crust; top with cooked vegetables and tomatoes. Sprinkle with basil. Bake approximately 5 to 7 minutes. Remove from heat and serve.

source: http://whatscookingamerica.net

You’ll need:
3 tablespoons extra-virgin olive oil
1 cup chopped onions
4 cloves garlic, minced
1 tablespoon curry powder
1 teaspoon ground cumin
Red (cayenne) pepper to taste
2 1/2 pounds butternut squash, peeled, seeded, halved lengthwise, and sliced thin
3 cups vegetable broth
3 cups water
1 pound tart apples, peeled, cored, and chopped
salt and pepper to taste

The directions:
In a large soup pot over medium heat, heat olive oil. Add onion and saute until golden brown. Add garlic, curry powder, cumin, and cayenne pepper; cook, stirring constantly, 30 seconds. Add squash, vegetable broth, water, and apples. Bring liquid to a boil; reduce heat to low and simmer, covered, 25 minutes or until squash is tender. Remove from heat and cool 15 to 20 minutes. Puree mixture in a blender or food processor, in batches, and transfer back into soup pot. Season with salt and pepper.

source: http://whatscookingamerica.net

You’ll need:
3 tablespoons extra-virgin olive oil
1 cup chopped onions
4 cloves garlic, minced
1 tablespoon curry powder
1 teaspoon ground cumin
Red (cayenne) pepper to taste
2 1/2 pounds butternut squash, peeled, seeded, halved lengthwise, and sliced thin
3 cups vegetable broth
3 cups water
1 pound tart apples, peeled, cored, and chopped
salt and pepper to taste

The directions:
In a large soup pot over medium heat, heat olive oil. Add onion and saute until golden brown. Add garlic, curry powder, cumin, and cayenne pepper; cook, stirring constantly, 30 seconds. Add squash, vegetable broth, water, and apples. Bring liquid to a boil; reduce heat to low and simmer, covered, 25 minutes or until squash is tender. Remove from heat and cool 15 to 20 minutes. Puree mixture in a blender or food processor, in batches, and transfer back into soup pot. Season with salt and pepper.

source: http://whatscookingamerica.net

You’ll need:
2 cups dry multi-type beans, sorted, rinsed, and drained
1 medium onion, chopped
1 medium butternut squash, peeled and diced
4 cups water
2 cups vegetable broth
2 to 3 cloves garlic, minced
1 (8-ounce) can diced tomatoes
1 teaspoon ground cumin
1 teaspoon dried basil
1 teaspoon marjoram
1/8 teaspoon ground nutmeg
1 tablespoon lemon juice
Salt and pepper to taste
vegan sour cream (optional)

The directions:
In a large soup pot over medium-high heat, place beans and cover with cold water; bring to a boil. Remove from heat; cover and let stand 1 to 2 hours. Drain and rinse beans. In the same soup pot over medium heat combine soaked beans, onion, butternut squash, water, vegetable broth, garlic, tomatoes, cumin, basil, marjoram, and nutmeg. Bring just to a boil; reduce heat and simmer 1 1/2 to 2 hours or until beans are tender (do not boil). Remove from heat and let mixture cool (if you do not let cool slightly before processing, mixture will explode out of container and make a mess in your kitchen). Remove 2 cups of soup mixture and place into food processor blender bowl; whirl until pureed. Repeat 2 cups at a time with remaining bean mixture. Return pureed mixture to soup pot and heat. Add lemon juice, salt, and pepper. Remove from heat and serve in soup bowls topped with vegan sour cream.

source: http://whatscookingamerica.net

You’ll need:
2 cups dry multi-type beans, sorted, rinsed, and drained
1 medium onion, chopped
1 medium butternut squash, peeled and diced
4 cups water
2 cups vegetable broth
2 to 3 cloves garlic, minced
1 (8-ounce) can diced tomatoes
1 teaspoon ground cumin
1 teaspoon dried basil
1 teaspoon marjoram
1/8 teaspoon ground nutmeg
1 tablespoon lemon juice
Salt and pepper to taste
vegan sour cream (optional)

The directions:
In a large soup pot over medium-high heat, place beans and cover with cold water; bring to a boil. Remove from heat; cover and let stand 1 to 2 hours. Drain and rinse beans. In the same soup pot over medium heat combine soaked beans, onion, butternut squash, water, vegetable broth, garlic, tomatoes, cumin, basil, marjoram, and nutmeg. Bring just to a boil; reduce heat and simmer 1 1/2 to 2 hours or until beans are tender (do not boil). Remove from heat and let mixture cool (if you do not let cool slightly before processing, mixture will explode out of container and make a mess in your kitchen). Remove 2 cups of soup mixture and place into food processor blender bowl; whirl until pureed. Repeat 2 cups at a time with remaining bean mixture. Return pureed mixture to soup pot and heat. Add lemon juice, salt, and pepper. Remove from heat and serve in soup bowls topped with vegan sour cream.

source: http://whatscookingamerica.net

You’ll need:
1 acorn squash, halved
2 tablespoons vegan margarine
2 teaspoons maple syrup
2 tablespoons firmly-packed brown sugar
Salt and coarsely ground pepper to taste

The directions:
Preheat oven to 375 degrees F. Cut squash in half lengthwise and remove fibers and seeds. Add 1 tablespoon of margarine, 1 teaspoon of maple syrup, 1 tablespoon of brown sugar, salt and pepper to the hollow scoop of each squash half. Place upright on a greased cookie sheet and roast for 20 to 30 minutes or until tender when flesh is poked with a fork.

source: http://whatscookingamerica.net

You’ll need:
4 cups all-purpose flour
1 tablespoon ground cinnamon
2-1/4 teaspoons baking powder
2-1/4 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 cups granulated sugar
2 cups firmly packed dark brown sugar
10 tablespoons (1 1/4 sticks) unsalted margarine, cut into small cubes
egg replacer to equal 6 large eggs (we recommend flax seed and water)
2-1/4 cups pumpkin puree, fresh or canned
3/4 cup soymilk
2 teaspoons vanilla extract
2-2/3 cups chopped walnut, toasted

The directions:
Preheat oven to 375 degrees. Grease muffin pan cups. In the bowl of a heavy-duty mixer, sift together the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg, and cloves. Stir in the granulated and brown sugars. Add the margarine with the flour mixture and toss. With a paddle attach­ment at low speed, mix the margraine into the flour mixture until the mixture resembles a coarse meal.
In a medium bowl stir egg replacer into the flour mixture. Stir in the pumpkin puree, soymilk, and vanilla, just until blended. With a rubber spatula, fold in the walnuts.
Spoon the batter evenly into the prepared muffin-pan cups. Bake 15 to 20 minutes, rotating the muffin pans between the upper and lower oven racks halfway through baking, until a wooden skewer inserted in the center of a muffin comes out clean. Cool the muffins in the pans 5 minutes. Remove the muffins from the pans and cool completely on wire racks.

source: www.pastrywiz.com