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The recipes

Here's where you can get just the recipes in their simplest form.

Entrees:
Sauces and sides:

Desserts:

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Vegan Sweet Potato Tacos

These are a house favorite.  They're delicious, quick and easy for a weeknight, and the colors are very aesthetically pleasing if you're serving to friends.  We often double (or triple) the recipe, serve the filling as a salad for parties, or sometimes just eat the filling straight out of the pan. A single batch should serve four, if you have incredible self control. (If you work with me, please don't start bringing this to potlucks...) Ingredients: 2 medium or one very large sweet potato 2 cups frozen corn 1 can black beans (or 2 cups black beans cooked) 1 avocado, chopped into small pieces 1/2 a lime 4 medium (or 8 small) tortillas Process: Peel sweet potatoes and chop into small cubes (1/2 inch to 1 inch).  Place on a baking sheet with olive oil, salt, pepper, and chipotle spice. Bake sweet potatoes for about 20 minutes at 425 degrees. While sweet potatoes are baking, steam frozen corn.  If using canned black beans, drain beans. Combine roaste...
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Chickpea Tofu

This one is sort of like a polenta, but seems to be firmer - and, of course, it uses chickpeas.  We've modified our version from Jennifer Schmidt's . The Ingredients: 1 cup chickpea flour 1 tsp salt at least 1/4 spice (we used ground ginger) 3 cups water (divided) Cooking spray or a neutral oil. The Process: Grease a pan or baking dish with the neutral oil.  An 8x8 is about right, but you can go smaller for thicker pieces or larger for thinner ones. Put 1 1/2 cups water in a saucepan and bring to a boil. While your water is getting to its boil, combine chickpea flour, salt, and spice in a bowl.  Mix in 1 1/2 cups water and whisk until smooth. Reduce heat on the saucepan to medium-high.  Add in the chickpea and water mixture, stirring constantly.  Continue stirring until the mixture thickens.  (Schmidt claims this will take 8 minutes.  It took more like 15.  Also, if you stop stirring, your tofu mix will bubble and spit at you....
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Pasta

Homemade pasta is easy - and you will never go back.  Our recipe comes from a cooking class taken at Sur la Table. Ingredients: 12 and 1/2 ounces of flour  (Pro Tip: use half "type 00" flour and half regular old all-purpose.) 4 eggs 1 tsp salt 1 T extra virgin olive oil Procedure: Combine flours and salt in a large kitchen bowl.   Create a well in the flour mixture; place 4 eggs and olive oil in the well. Using two fingers, swirl the eggs into the flour slowly until dough begins to form.  Stir from the center and work outward toward the sides.  When the dough is mixed, turn it out onto a floured surface.  Knead until flexible and smooth, but not sticky.  This should take about 5 minutes and you will need to add some small amounts of flour.   Shape the dough into a ball and flatten into a disk. Cover with plastic wrap and let rest for at least 20 minutes (up to an hour) at room temperature. To shape: Use a ben...
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