1 cup textured vegetable protein (TVP)
2 tablespoons non-dairy butter, such as Earth Balance
2 tablespoons flour (if making gluten free, use sorghum or oat flour)
Salt to taste
1 tablespoon olive oil
1/2 white onion, chopped
8 ounces mushrooms, sliced
2 tablespoons Marsala wine
2 teaspoons vegan Worcestershire
1 teaspoon ground fennel
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 cups water
1 Edward and Sons Not-Beef Bouillon Cube
In a medium bowl, combine TVP with enough water to fully cover. Set aside.
Make the roux: In a sauce pan or deep skillet, melt the butter over low-medium heat. Add the flour. Stir constantly until the mixture is a light golden color. It should be consistency of paste. Remove the roux from pan and set aside to cool in a small bowl.
Using the pan from the roux, add the oil and onion; sauté until beginning to soften, 3 to 5 minutes. Add the mushrooms and Marsala and sauté for an additional 3 minutes. Add the TVP, Worcestershire, fennel, garlic powder, and onion powder, and continue to cook while stirring occasionally. Add the water, bouillon, and roux. Cook over low heat until thickened.
Serve over warm biscuits or mashed potatoes.
10 cups water
1 not-beef bouillon cube (e.g., Edwards & sons)
Handful dried shiitakes
1-inch knob ginger
2/3 block extra firm tofu, cubed
Up to 1 tablespoon red chili flakes, to taste
2 tablespoons chickpea miso
Handful enoki mushrooms
Chopped green onion, for garnish
Combine water, bouillon, shiitakes, ginger, tofu, and chili flakes in a large pot and simmer for 30 minutes. You can also use a pressure cooker; cook for 30 minutes.
After cooking, stir in the chickpea miso and enoki mushrooms. Garnish with chopped green onion and salt to taste.
We like to call this “kind of” Pad Thai, because it isn’t authentic – but really hits the spot without having to use hard-to-find ingredients.
4 tablespoons water
2 tablespoons extra virgin olive oil
2 tablespoons tamari
1 tablespoon rice wine vinegar
1 tablespoon tomato paste
1 tablespoon sriracha
1/4 teaspoon sesame oil
1-inch knob of ginger
1 1/2 cups shelled edamame, cooked
8 ounces soba noodles, cooked
Chopped cilantro and sliced green onions, for garnish
Blend the first eight ingredients (oil through water) together until smooth. Toss with the edamame and noodles, and garnish with cilantro and green onion.
1/2 yellow onion, diced
2 tablespoons olive oil
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground chipotle
3 cups cooked chickpeas
2 tablespoons chopped fresh cilantro
Juice of 1/2 lemon, or to taste
In a large pan over mediumhigh heat, sauté the onion in the olive oil until deep golden and crispy, about 6 to 8 minutes, stirring frequently. Add the turmeric, cumin, coriander, and chipotle and cook, stirring constantly, until aromatic and lightly toasted, about 3 minutes. Add the chickpeas, cilantro, and lemon juice and continue to stir to develop the flavors, about 5 minutes. Remove from heat and season with 1/4 teaspoon salt, or to taste.
Cool the salad to room temperature, then transfer to a container and refrigerate at least 30 minutes. Season to taste just before serving.
You’ll want enough chopped pears to fill your slow cooker one-half to three-quarters of the way up; four or five pears are a perfect fit for my 2-quart slow cooker. If using a larger slow cooker, double (or triple!) the recipe.
4-5 pears, any variety
juice of 1 lemon wedge
3-4 fresh sage leaves
1 tablespoon white or mixed peppercorns, or 1/4 teaspoon ground white pepper
1 tablespoon muscovado or dark brown sugar
Peel, core and chop your pears. Add the chopped pears into the slow cooker, squeeze a wedge of lemon over the top, tuck your sage and peppercorns in the middle and sprinkle your sugar over it all. Set the slow cooker to low and cover. Check every thirty minutes or so, smashing the pears around with a wooden spoon as they soften. When your pears have the consistency of applesauce, vent the lid and continue cooking until thickened, stirring every so often to prevent sticking or scorching. When the pears are done cooking, allow them to cool for 15 minutes before you strain and transfer to glass jars.
Yield: 1 cups
Prep time: 10 minutes | Cook time: 2-5 hours, depending on your slow cooker
Join us for a magical evening to benefit the animals of Piedmont Farm Animal Refuge.
It’s getting close to the time of year when we ask you to join us for an evening when we pause to celebrate the wonderful moments and accomplishments of the past year. We hope you’ll mark your calendar because this will be an event you don’t want to miss!
You can expect a very fun night full of lively music, delicious vegan hors d’oeuvres, open bar, great company of fellow supporters of the Refuge, and a chance to hear from some of those working behind the scenes to help our organization grow. We hope to see you there!
Be sure to purchase your ticket early! Ticket price is $40 and is available HERE.
Please visit our event page on Facebook to see all updates related to this event!
This event is reserved for guests 18 and over.