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Some of the recipes are meals unto themselves, others are for the entrée alone. You will likely wish to prepare one of the many side dishes or appetizers to enhance your meal. You can also create a thirty-minute meal by serving the entrée with a large salad or along with quinoa or pasta, both of which can be prepared while you work on the recipe.

Although frequently a protein such as tempeh or tofu takes center stage, sometimes a hearty pasta or vegetable medley easily fills that role. Our cutting-edge live food entrees feature “pasta” and “rice” that are made from vegetables, and the Veggie Towers are filled with macadamia nut ricotta that rivals the real deal. Have a hungry family or friends to feed? You’ll also find recipes for two of our favorite family meals: sushi night and taco night—perhaps they will be a hit in your home as well!

LIVE UN-STIR-FRY WITH CAULIFLOWER RICE

Last year, we sponsored the Most Remarkable Vegan Recipe Contest in History. The winner received an all-expense paid trip for two to Kaua’i. We received innovative recipes from all over the country and the world. This is a simplified variation of the winning recipe created by Felix Schoener of Martfield, Germany. One taste and we think you will know why this one’s the winner!

SERVES 4 TO 6

Vegetable Medley

2 cups chopped napa cabbage

½ cup chopped red cabbage

½ cup thinly sliced carrots

1 red bell pepper, seeded and julienned

½ cup julienned snow peas (optional)

1 cup thinly sliced shiitake mushrooms

2 tablespoons chopped fresh cilantro

¼ cup thinly sliced green onion

¾ cup cashews

Spicy Vegetable Dressing

MAKES 1¼ CUPS

½ cup sesame oil

3 tablespoons agave nectar or pure maple syrup

2 tablespoons umeboshi plum vinegar or raw apple cider vinegar

3 tablespoons Nama Shoyu

1 small kaffir lime leaf, or zest of 1 lime

1 (½-inch piece) peeled fresh ginger

1 garlic clove

1 tablespoon dehydrated onion flakes

1 teaspoon seeded and diced Thai chile or jalapeño

1 stalk lemongrass, finely chopped (only the bottom part) (optional)

1 tablespoon tamarind paste (optional)

1 teaspoon toasted sesame oil

(optional—leave out for the completely raw version)

Cauliflower “Rice”

4 cups cauliflower florets

½ cup macadamia or pine nuts

½ teaspoon sea salt

1 tablespoon dehydrated onion flakes

½ teaspoon garlic powder

1. Combine all of the vegetable medley ingredients in a large bowl and mix well. Place all of the dressing ingredients in a blender and blend until creamy. Add to the vegetable medley and toss well.

2. Prepare the cauliflower rice by placing all of the ingredients in a food processor and pulse-chopping until a smooth but textured consistency is reached. Do not overprocess or it will get too mushy.

3. Serve the vegetable medley on a bed of cauliflower rice. If you have more time and want to get fancy, you can press the cauliflower into a ring mold for an elegant style of presentation.

Variations

• Add 1½ cups of sliced young coconut or your favorite veggies such as zucchini, cucumbers, bean sprouts, or lightly steamed broccoli to the vegetable medley.

• Add 1½ cups of raw or lightly steamed broccoli to the vegetable medley.

• You can serve the vegetable medley over quinoa or rice.

If You Have More Time

If you have a dehydrator, you can create more of a sautéed vegetable effect by dehydrating the vegetables in the dressing for 30 minutes at 130°F or until warm to the touch. On a bright, sunny day you can also try to place the bowl of veggies in the sunshine, stirring occasionally for 30 to 45 minutes to soften them up quite a bit.

You can also replace the cashews in the vegetable medley with Spicy Cashews: Simply combine ¾ cup of chopped cashews (or macadamia nuts or almonds), ½ teaspoon of sesame oil, ½ teaspoon of chile powder (chipotle, if you can find it), ½ teaspoon of onion powder, ½ teaspoon of sea salt, and a pinch of cayenne in a small bowl and mix well.

SEASONED STEAMED VEGGIES WITH QUINOA

Steaming is a quicker, healthier alternative