Here are three more recipes that hark back to some favorite foods of childhood. Both are from How It All Vegan!, the April VegCookbook Club pick.
For this filling sandwich, you make a tomato sauce in the food processor, rehydrate the protein, and then add both to a sauté of veggies and spices. I used some textured soy protein that I've been trying to finish, rather than the textured vegetable protein called for in the recipe. (You could probably also use tempeh or cooked beans for a less processed meal.)
The finished mash is rather spicy, calling for both chili powder and cayenne. The secret, surprise ingredient is chopped pickle (genius), which adds a nice crunchy bite. I used the sloppy joe mixture to fill tidy pitas, rather than serving it on a sloppy bun. No condiments required.
Another classic recipe. Like many kids, I, sadly, had an aversion to tomatoes. Luckily, I've been cured. This spicy soup is very adult, with a nice mix of spices and lots of garlic. I ended up using unsweetened almond milk rather than soy milk or soft tofu. I'd like to try the tofu version another time, to see how that might change the thickness. The fresh tomato garnish is a nice final touch. I'll make this soup again.
This French dressing didn't taste like the bottled version that I had in my childhood but it did have the appropriate orange hue. The oil and vinegar dressing gets its color from dry mustard and paprika. However, with no sweetener included, I found it rather tart and unpalatable. I think I'll stick to the You-Must-Make-This Dressing from the Go Vegan! app (review).