Tofu Pate

Ingredients

• 19 oz. package firm tofu, drained & crumbled
• 1 cup plain panko breadcrumbs*
• 1 tbsp Bragg Liquid Aminos (may substitute soy sauce to your taste)
• 1 Edward & Sons Vegan “Not-Beef” Bouillon Cube
• ½ tsp granulated garlic
• ¼ tsp turmeric powder
• ¼ tsp lemon pepper

Garnishes (optional)

• 1 tbsp extra virgin olive oil
• 2 tsp fresh or frozen basil, finely crushed (or 1 teaspoon dried, crumbled)
• smoked paprika
• kalamata olives
• freshly ground cracked lemon pepper
• tahini sauce

Directions

Combine all ingredients (except garnishes) in a mixing bowl and knead with fingers until bouillon cube is completely incorporated and mixture forms a soft doughy mass. Shape into a ball, flatten slightly, and top with garnishes as desired. Refrigerate until ready to serve. Enjoy!!

*Tip: Want gluten free Tofu Pate, or just don't have bread crumbs? Try substituting 1 cup finely crushed cereal flakes like corn or rice :-)

- Acooba

---

Garlic Sesame Brussels Sprouts

Ingredients

• 1 bag frozen baby brussels sprouts
• 1 tbsp vegetable oil or Earth Balance Buttery Spread
• 2 cloves garlic, crushed (or 2 cubes Dorot frozen garlic)
• 1 tsp sesame oil
• Toasted sesame seeds (optional)

Directions

Prepare brussels sprouts to package directions. In saute pan, combine oil / Earth Balance and garlic together over medium heat. Add in brussels sprouts and sesame oil and toss together. Saute for 2-3 minutes, allowing flavors to meld. Remove to serving dish and garnish with sesame seeds if desired.

- Acooba

---

Moroccan Veggie Meatballs

Ingredients

• 1 roll Gimme Lean (beef style)
• 2 tbsp parsley, chopped
• 1 tbsp cilantro, chopped
• ½ sweet onion, chopped finely
• ½ tsp cumin
• ¼ tsp cayenne pepper
• ½ tsp salt (optional)
• Olive oil for pan-frying

Directions

Combine all ingredients (minus oil). Mash well and form into 1-inch balls. Heat oil in skillet and pan fry “meatballs”, turning as necessary to brown on all sides. Serve warm with couscous and tomato or red pepper sauce.

- Acooba

---

Vegan Potato Salad

Ingredients

• 2 lbs red, purple, and yellow potatoes
• ½ cup medium onion, finely chopped
• ½ cup celery, finely chopped
• ½ cup green onions, sliced
• ½ cup sweet relish
• 1 cup pitted kalamata olives
• ½ cup vegan mayonnaise
• 1 tbsp apple cider vinegar
• 1 tsp prepared mustard
• 1 tsp paprika
• 1 tsp lemon pepper
• 1 tsp salt (optional)

Directions

Boil potatoes in their skins. Drain and cool enough to handle. Peel potatoes as much as possible (it’s okay if some peel remains). Dice potatoes into a large mixing bowl. Add onion, celery, lemon pepper and salt, and toss to mix completely. In a small bowl, combine vegan mayo, relish, mustard and vinegar. Stir mixture into potatoes. Reserve 2 tbsp of the olives for garnish. Stir the rest into the potato salad. Empty salad into serving dish; sprinkle with paprika and garnish with green onions and reserved olives. Chill for a minimum of 2 hours before serving.

- Acooba

---