Boeuf Bourguignon Sauté

Ingredients4 ounces 'bifteck vegetarien' sliced8 ounces thick sliced mushrooms1/2 medium onion sliced1/2 Cup vegan Burgundy wine1 Cup eggless ribbon pasta1 Tbls olive oil1 tsp chopped garlic1 tsp vegan spread1 tsp vegetarian bouillon pastecracked black pepper to tastePreparationSlice the vegetarian beefsteak into 1/4" strips. Sauté the onion and sliced mushrooms in oil with 1/2 tsp vegan spread

Butternut squash ravioli

Ingredientsfilling1 small butternut squash1/4 Cup vegan merlot2 Tbls dark molasses2 Tbls vegan spread2 Tbls balsamic vinegar2 Tbls grated soy Parmesan1 tsp rubbed sage1 tsp dried tarragon1/4 tsp ground cinnamon1/4 tsp ground nutmegKosher salt and ground black pepper to tastepasta1 Cup all purpose flour1 rounded Tbls soy flour1 1/2 Tbls olive oil2 tsp baking soda1/2 Cup waterPreparationPreheat

Spicy Seitan l'orange

excerpt from: A Vegetarian Cooks' Book, The Green Cutting Board Press, 2005

Ingredients

2 Cups cooked eggless ribbon pasta
3-4 ounces seitan thin sliced
1/2 medium sliced onion
1/2 red bell pepper sliced
1/2 fresh orange
2-3 ounces sliced portabella mushroom
1 Tbls chopped garlic
2 tsps chili oil
1/2 tsp mushroom bouillon paste
1/2 tsp canola oil
1/2 Cup water

Preparation

Squeeze the juice