Many of my recipes come from chetday.com, which provides free emails chock full of recipes and ideas, and offers a section for requests, in case you are looking for a recipe that someone might have.

Yum!

Here are some vegan recipes that I have found. Enjoy!

Sauces

VEGAN GOLDEN SAUCE FOR VEGGIES

Courtesy of Milly Cannino mcjc7@bellsouth.net

3/4 c. cooked potato
1 medium carrot,cooked
1-1/3 c. water
2 t. cashews
3/4 tsp. salt
1 t. lemon juice

Blend in blender until smooth. heat and serve over vegetables such as cauliflower, broccoli, eggplant, baked potatoes, etc. Makes 32 1 tsp. servings, 8 calories per serving.

VEGAN LENTIL PATE

1/2 package (1 cup) brown lentils
1 large diced onion
1 cup chopped walnuts
Salt to taste
Put lentils in a 2 or 3 quart pot, and cover with water. Use water sparingly so that lentils absorb all the water. More water can be added as needed. Bring water to a boil, partially cover and simmer for about 45 minutes. Check occasionally to make sure water has not boiled off, and add water as needed.
Saute onions until lightly golden and tender. Put lentils, walnuts, and onions in food processor, puree until slightly coarse. Salt to taste. Chill about 2 hours. Serve with crackers or rye bread, or on lettuce leaves.

VEGAN GERMAN POTATO SALAD
Courtesy of Maida Genser 

4 cups peeled, cubed cooked potatoes
1 pkg vegan baloney/lunch meat, cut in small pieces (optional)
1 cup diced celery
3 chopped green onions

Topping Ingredients 
1/2 cup Vegannaise, Nayonnaise or home-made soy-based
mayonnaise
1/4 cup white vinegar
2 tsp raw sugar
1 tsp prepared mustard
1 tsp salt
1/4 tsp cracked black pepper

Combine topping ingredients and pour over other ingredients. Bake at 350 degrees for 20 minutes.

JIM'S VEGAN KARTOFFELSALAT
Courtesy of Jim Goldschmidt
Chet, part of the problem with a *traditional* German potato salad, or Kartoffelsalat, is that it always contains bacon (occasionally keilbasa sausage), and very usually eggs. Kartoffelsalat is also not creamy, like American potato salad, but dressed with a sweetened vinegar. There are some soy bacon substitutes out there on the market (Morningstar is one brand ) but many ouse egg as a binder. This recipe doesn't use the soy bacon. If you were to use it: 6-8 strips cooked and then crumbled and mixed in at the end would work well. 

1 tbs canola oil
2 tbs rye flour
4 tbs finely chopped onion
2/3 cup cider vinegar
1/2 cup filtered water
1/4 cup turbinado sugar (unprocessed cane sugar)
1/2 tsp fresh course ground black pepper
1 1/4 tsp powdered dry mustard
3 tsp sea salt
1/2 tsp dry rosemary (crushed)
1/4 tsp dry dill  (crushed)
1/3 cup chopped fresh parsley
4 pounds of potatoes (use a variety of types to make it interesting)

First cut potatoes into 1/2 inch pieces. In a vegetable steamer set over boiling water, steam the potatoes, covered, for 10 to 15 minutes(until they are tender) and transfer them to a large bowl.
Next mix together water, vinegar, and sugar until sugar is dissolved.
Then, In a heavy pan over medium high heat, lightly brown onion and flour in oil. Slowly add the vinegar solution, rosemary and dill and seasonings (but not parsley) to pan while stirring. Continue to cook until mixture has somewhat thickened, about 2-3 minutes. Remove from heat. Add contents of pan to potatoes. Add chopped parsley. Stir together but avoid mashing potatoes.
Can be served warm, or chill a few hours in fridge before serving. 6-8 servings