Chunky Heirloom Tomato Piccata with Whole Wheat Pasta

This dish is incredible when made with home-grown heirloom tomatoes, as their contrasting flavors make for an extremely interesting sauce, but regular red store-bought tomatoes (or--in a pinch--even canned, chopped tomatoes) will also work as a base for this delicious sauce. Choose the tastiest imported olives you can find for this dish, as they contribute an immense amount of flavor to the finished product. If whole wheat pasta isn't your thing, feel free to swap it for regular or gluten-free pasta.

What you'll need:

• 8-10 fresh heirloom tomatoes (or red, vine-ripened tomatoes if you can't get heirlooms), diced
• 3 tbsp. extra virgin olive oil
• 6 cloves fresh garlic, minced
• 1 tsp. dried basil
• 1 tsp. dried oregano
• 1 tsp. spicy red pepper flakes
• sea salt and freshly ground pepper to taste
• 1 cup mixed, imported olives, chopped finely (this is nowhere to skimp on money! Get the good olives!)
• 4 tbsp. capers, drained
• 1/3 cup dry white wine
• 1 lb. whole wheat pasta in any shape that will pick up the delicious chunks in this sauce (suggestions: rotini, fusilli, gemelli, orecchiette, radiatori, etc.). Long, thin pastas like spaghetti and linguine just don't do this sauce justice!

What to do:

In a large saucepan, heat the olive oil over medium heat. Once the oil is warm, add the garlic and stir frequently. When the garlic becomes fragrant (15-20 seconds), add the tomatoes, basil, oregano, red pepper, salt, and pepper. Bring the sauce to a gentle boil, and then reduce the heat to low and simmer for 20 minutes. Add the olives, capers, and wine, mix in, and keep sauce warm over low heat while you prepare the pasta.

Bring a pot of salted water to boil and cook pasta as instructed. After draining the cooked pasta, divide into serving dishes and top with a generous helping of sauce. Enjoy!

Crispy Hot Red Chile Tofu Over Baby Greens

I have to tell you that this is my very favorite of ALL the tofu recipes I have come up with--it's absolutely delicious. You can control the heat by using more of less of the chile paste, but if you can tolerate spicy food, I find it far more flavorful with the full amount of chile paste. Served over a bed of  baby greens with a simple rice vinegar dressing, this dish is healthy, colorful, and divine! I have won over many a tofu dissenter with this recipe.

What You'll Need:

• 2 Tbsp. white cooking wine
• 2 Tbsp. tomato paste
• 1 Tbsp. water
• 1 Tbsp soy sauce.
• 3/4 tsp. brown sugar
• 3/4 cup cornstarch
• 1 1/2 tsp. salt
• 1 pound extra-firm tofu, pressed, drained, and cut into thin 2-inch strips
• 4-5 Tbsp. canola oil, and 1 tbsp. canola oil, divided
• 1/2 cup minced green onions
• 3 Tbsp. minced fresh garlic
• 1-3 Tbsp. hot chile paste (depending on how hot you want it)
• 1 tsp. minced fresh ginger
• 10 cups organic baby greens
• brown rice vinegar
• toasted sesame oil
• 1/2 cup toasted sesame seeds

What to do:

Cut the tofu into thin, 2 inch rectangles and set aside. In a small bowl, combine the wine, tomato paste, water, soy sauce, and brown sugar. Stir well and set aside.

Heat the canola oil over medium-low heat in a large frying pan. Mix the cornstarch with the salt, and dredge each tofu slice until thoroughly covered. Spread tofu slices evenly in oiled pan and brown until crispy (roughly 15-20 minutes on each side). Set aside.

Add 1 tbsp. of canola oil to the same frying pan and add the green onions, chile paste, ginger, and garlic and quickly saute for 15 seconds, stirring constantly. Immediately add the reserved tomato paste mixture and stir until well mixed. Quickly add cooked tofu slices and cook until thoroughly heated and coated with the sauce (about 3-4 minutes). Remove from heat.

Divide the baby greens equally among four bowls and drizzle with brown rice vinegar and toasted sesame oil. Top with several slices of the crispy, spicy tofu. Sprinkle each salad with toasted sesame seeds. Enjoy!

Quick and Easy Toffee

Toffee is one of my very favorite holiday candies, and since I can't get enough of it, I naturally had to come up with a vegan version that would satisfy the pickiest of holiday party-goers. This toffee is not only  delicious, but only takes about 20 minutes to make (not counting the refrigeration time), so you can whip up a batch in no time if you have unexpected dinner guests!

What You'll Need:

• 2 cups finely chopped pecans
• 1 1/2 packed vegan brown sugar
• 1 cup stick vegan margarine
• 1 12 oz. bag vegan semisweet chocolate chips

What to Do:

Grease the bottom and sides of a large cake pan (9x13 is perfect) with cooking spray. Spread the pecans evenly in the greased pan and coat the bottom. Heat the brown sugar and margarine to boiling in a large saucepan over medium heat, stirring constantly. Boil for 7 minutes, continuing to stir constantly. Immediately spread the hot mixture over the pecans in the pan. Sprinkle the chocolate chips over the hot mixture and let them melt (this will happen faster if you put a cookie sheet on top of the pan to trap the heat). Using a spatula, spread the melted chocolate over the candy, coating the pan evenly.  Let set for 10 minutes. Cut the toffee into 1-2 inch squares while still warm, and then refrigerate uncovered for two hours, or until firm. Yummy!

Creamy Chocolate Truffles

So often, we vegans are left out of the dessert bar at holiday parties for fear of sneaky dairy products! However, by substituting yummy coconut milk for the usual heavy whipping cream, you can bring a dessert to your next party that will knock everyone's socks off!

What You'll Need:

• 1 12 oz. package vegan semisweet chocolate chips
• 2 Tbsp. vegan margarine (I like to use Earth Balance)
• 1/4 cup regular coconut milk (do not use a low fat or fat free version)
• 2 Tbsp. liqueur if desired (kahlua, cherry, coffee, hazelnut, orange, etc.) 
• Finely chopped pecans, if desired
• Sprinkles or colored sugar, if desired

What to Do:

Line a cookie sheet with aluminum foil. Then, melt the chocolate chips in a large pan over low heat, stirring constantly. Stir in margarine. Once it melts, remove from heat and all the liqueur and coconut milk. Refrigerate the mixture for 10-15 minutes, or until it can hold a shape. Roll the mixture into 1-inch balls and immediately roll them in chopped nuts or sprinkles. Freeze them for 30 minutes, but then let them come to room temperature before serving. Enjoy!