Mark' recipe collection

Vegan orange risotto made with brown rice, tofu strips, water chestnuts, and raisins in vegetable stock. Brightened with fresh orange juice, zest, and a dash of cinnamon.

Jalapeño yeast corn muffins are vegan corn muffins made with silken tofu, nutritional yeast, and chopped fresh jalapeño. Egg-free, dairy-free, ready in 45 minutes. Twelve muffins per batch.

Lima bean salad with diced tomatoes in a red wine vinegar and olive oil dressing with maple sugar and dry mustard. A simple, hearty bean salad served chilled.

Vegan soya bean paté with sautéed onions, tomato paste, black olives, parsley, and toasted sesame seeds. A high-protein spread for crackers or toast.