Entrées

Fabio's Portobello Passion
4 Tbsp. vegan margarine
2 large portobello mushrooms
2 Tbsp. vegetarian Worcestershire sauce
4 cloves garlic, finely chopped
1/4 cup pine nuts
2 small red or yellow bell peppers, chopped
1 small zucchini, chopped
1/2 cup fresh peas
1 cup sprouts
1 Tbsp. finely chopped basil or 1 tsp. dried basil leaves, crushed
1/4 tsp. salt
1 tsp. white pepper
Pinch of cayenne pepper

· Preheat the oven to 375°F. In a large skillet, melt 2 Tbsp. of the margarine over medium heat and cook the mushrooms with the Worcestershire sauce for 4 minutes, turning once. Remove the mushrooms and arrange them on a baking sheet.
· In the same skillet, melt the remaining margarine over medium-high heat and brown the garlic and pine nuts. Add the bell peppers and cook for 4 minutes, stirring occasionally, until almost tender.
· Stir in the remaining vegetables, the basil, salt, white pepper, and cayenne pepper.
· Evenly spoon the vegetable mixture onto the mushrooms. Bake for 10 minutes.

For the Sauce:
4 Tbsp. vegan margarine
1/3 cup chopped shallots or onions
1 cup soy milk
1/2 cup dry white wine or vegetable broth
1/4 cup orange juice
1 tsp. grated orange peel

· Melt the margarine over medium heat and cook the shallots, stirring occasionally, for 4 minutes, or until just golden. Stir in the soy milk, wine, orange juice, and orange peel. Bring to a boil over high heat. Reduce the heat to medium and continue boiling, stirring occasionally, until the mixture thickens, about 3 minutes. Strain.
· To serve, spoon over the mushrooms.

Makes 2 servings

Chik'n Mojo
Give your dinner a taste of the Caribbean with ready-made mojo sauce.

2 bags Morningstar Farms Meal Starters Chik’n Strips
1 pkg. prepared mojo sauce (try World Market Mojo Sauce)
1 1/2 cups broccoli florets
1 Tbsp. vegan margarine
1 can southwestern vegetables (try Del Monte Savory Sides Rio Grande Vegetables)

· Cook the "chicken" strips in the microwave on high for 1 to 2 minutes, or until hot.
· Heat the desired amount of mojo sauce in the microwave for 1 to 2 minutes, or until hot.
· Fill a microwave-safe bowl with water and add the broccoli. Cook in the microwave on high for 5 minutes, or until soft. Drain, then toss in the vegan margarine.
· Heat the vegetables in the microwave for 1 to 2 minutes, or until hot.
· Pour over the “chicken” and serve with the broccoli and vegetables.

Makes 4 servings

Sizzlin' Swiss ‘Steak’ With Mashed Potatoes and Garlic Broccoli
If you're serving a family of four, use two bags of the "steak" strips.

1 Tbsp. vegetable oil
1 bag Morningstar Farms Meal Starters Steak Strips
1 McCormick Bag'n Season Swiss Steak
2 cups instant mashed potatoes (try Washington Mashed Potatoes)
1 pkg. vegan brown gravy mix (try Hain Vegetarian Brown Gravy Mix)
1 1/2 cups broccoli florets
1 Tbsp. vegan margarine
1 tsp. garlic salt
Black pepper, to taste

· Heat the vegetable oil over medium heat in a large saucepan. Sauté the "steak" strips until browned. Add the ingredients for the Swiss "steak" and sauté until hot.
· Prepare the potatoes according to the package directions.
· Prepare the vegan gravy according to the package directions. Cook in the microwave for 1 to 2 minutes, or until hot.
· Fill a microwave-safe bowl with water and add the broccoli. Microwave on high for 5 minutes, or until soft. Drain and toss in the vegan margarine and sprinkle with the garlic salt and pepper.
· Serve with mashed potatoes and broccoli.

Makes 2 servings

Pesto Pasta Passion

2/3 cup basil pesto
1 9-oz. package fresh fettuccine
1 Tbsp. olive oil
3 cloves garlic, minced
4 cups soy chicken
2 cups sliced roasted red bell peppers
1/2 cup pitted olives, halved lengthwise
Salt and pepper
1/4 cup grated soy Parmesan, plus more for the table

· Put the pesto in a large bowl.
· Cook the pasta according to the package instructions.
· While the pasta is cooking, heat the oil in a large skillet over medium-high heat. Add the garlic and cook, stirring until soft and fragrant, about 30 seconds. Add the soy chicken, peppers, and olives and cook, stirring until hot, about 3 minutes. Season with salt and pepper.
· Drain the cooked pasta, reserving 1/3 cup of the pasta water. Whisk the pasta water into the pesto.
· Add the pasta and soy cheese to the pesto and toss to combine. Add the chicken mixture and combine. Divide the pasta among 4 bowls and serve immediately. Pass extra soy Parmesan at the table.

Makes 4 servings