Vegan Recipe Collection Over 800 Vegan Recipes

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1/2 inch strips.
Heat the olive oil in a large non-stick skillet. Over medium high heat, cook the onions until they are limp,
then add the kale a little at a time, stirring until it wilts and turns brightly coloured. Add the sesame oil, salt
to taste and plenty of fresh ground black pepper.
Add the beans to the pan with the kale and stir them around to heat thoroughly. You can remove the
kale to a warm serving plate and keep warm, stir the beans in the skillet until they are hot and then serve
alongside the kale. Either way serve with crusty bread or spooned over hot polenta.
Tiella (baked vegetable casserole)
2 1/2 tbsp extra virgin olive oil
2 large onions thinly sliced
2 tbsp minced garlic
1/2 lb mushrooms thickly sliced (preferably shitakes or chantrelles but anything darkish will do fine)
1 lb zucchini, sliced about 1/4 inch thick
1 lb small waxy potatoes parboiled 10 minutes
1 cup fresh or canned diced tomatoes in their juice
1/2 cup fresh basil leaves, rolled up and thinly sliced
salt and fresh black pepper to taste
1/2 cup fresh bread crumbs
Heat 2 tbsp of the oil in a large heavy non-stick skillet. Add the onions and sauté over medium high heat
until they get tender. Add one tbsp of the minced garlic and keep sautéing until the onions begin to
brown. Add the mushrooms and sauté 5 minutes more. Sprinkle with salt and pepper to taste. Set aside.
Place the zucchini slices on an oiled cookie sheet and brush the tops lightly with oil. Broil 3 to 4 inches
from the heat until they start to brown, then turn the slices over and brown the other side. Set aside.
Slice the potatoes thinly and set aside. Preheat oven to 400F.
Oil an ovenproof casserole that is 10 inches wide and 2 inches deep. Place half the onion-mushroom
mixture in the bottom. Top with the potato slices and sprinkle the chiffonaded basil and the second tbsp
of minced garlic, plus salt and pepper to taste. Cover this with the remaining onion-mushroom mixture,
the tomatoes, the remaining basil and salt and pepper to taste. Sprinkle the bread crumbs over the top.
Drizzle the last 1/2 tbsp of olive oil over the top. Bake for 40 minutes and serve hot.
Breast of Tofu or Tofu Chicken
Marinade
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