We use no animal products in our recipes. They are 100 percent plant-based (vegan). We tend to start with an idea and experiment, so we haven't written down all the recipes yet, but we are in the process of doing so and will be adding new recipes as time allows. Bon Appetit!
1 Large Eggplant (standard "Western" style, which is the kind you find in most stores)
2 Tablespoons Olive Oil
2 Tablespoons Maple Syrup
2 Tablespoons Apple Cider Vinegar
1 Tablespoon Shoyu
1 Teaspoon Sea Salt
1 Teaspoon Hungarian Paprika
¾ Teaspoon Garlic Powder
¾ Teaspoon Onion Powder
Mix all the ingredients except the eggplant in a large mixing bowl. Your marinade is ready.
Rinse and dry the entire eggplant. Slice it in half, from stem to bottom.
Using a mandolin, slice each half into fine strips perpendicular to your original cut. Add the eggplant strips quickly to the marinade and mix thoroughly. It is recommended to do this as quickly as possible to prevent the oxidation of the sliced eggplant. Marinate for at least an hour.
Preheat the oven to 200 degrees Fahrenheit.
Spread the marinated eggplant slices on parchment paper on a large baking tray.
Bake for an hour. Then turn the slices over and continue baking for another 30 minutes. Depending upon the thickness of your slices, the eggplant will crisp up in 1.5 – 2 hours. If the eggplant is still not crisp after 1.5 – 2 hours of baking, you can finish the eggplant bacon by dehydrating the baked slices at 150 degrees for an hour.
Place the eggplant bacon in a sealed bag. The eggplant bacon will stay crisp for several days.
Kuri Squash Soup
1 medium-large Kuri Squash, peeled and cut into 1” cubes
1 Carrot, chopped into thin slices
1 Onion, chopped
2-inch piece of Ginger, finely chopped
1 Tbs Ground Coriander
3 Cups of vegetable stock (you can make this with 3 tsp vegan Better Than Bouillon + 3 Cups hot water)
Salt and Black Pepper
1 T Dark Brown Sugar
Cashew Cream (see below)
Sauté onions till translucent in 1-2 tablespoons of olive oil.
Add Kuri squash, ginger, coriander, salt, pepper, and brown sugar. Stir thoroughly, cover, and let simmer for 5-10 minutes. Stir occasionally to prevent burning the squash.
Add vegetable stock, cover, and let cook till squash pieces are tender.
Blend with a handheld-blender to desired consistency.
Serve with a spoonful of cashew cream drizzled on top.
Blend 1 cup cashew pieces (soaked for about 30 minutes), 1 cup water, lemon zest, and a teaspoon of lemon juice together in a high-speed blender.
Ingredients (for two open-faced sandwiches)
Tempeh 8 oz, cut into 4 equal strips, then split with a cut through the middle to yield 8 strips of tempeh. (We use Rhapsody Tempeh, which is made in Vermont!)
Freshly sliced bread, preferably from a local bakery.
½ Cup Water
3 Tablespoons Olive Oil
3 Tablespoons Shoyu
1 Tablespoon Coarsely Ground Mustard
3 Cloves of Garlic, minced
1 Heaped Teaspoon of Caraway seeds
1 Teaspoon Cumin Powder
3 Tablespoons Vegan Mayo
2 Tablespoons Ketchup
1 Tablespoon Pickle, diced finely
Toppings for the Sandwich
4 Tablespoons Sauerkraut, warmed
½ Onion, sliced lengthwise and caramelized
Choice of Greens: Kale, Lettuce, or sprouts (optional)
To make the marinade simply combine all the ingredients, beat thoroughly with a fork or whisk until the oils are emulsified.
Pour the marinade into a baking dish just big enough to hold the 8 slices of tempeh. Using the right size for the baking dish will ensure that the tempeh is completely covered in the marinade.
Bake at 350 Fahrenheit for 45 minutes. Most of the marinade should have evaporated leaving the tempeh covered in a delicious thick coating. Set aside.
To make the dressing add chopped pickle, ketchup and mayo in a bowl and mix thoroughly.
After spreading the Russian Dressing on your bread, place 4 slices of the baked tempeh and add the sauerkraut, followed by a layer of caramelized onion slices. Serve the sandwiches open-faced (as shown). Enjoy!