105 1 3 cups Penne Pasta<br>1/4 cup Soy butter/margarine, coarsely chopped<br>16 oz can Whole canned tomoatoes with juice<br>8-10 cloves Pressed garlic<br>3 tbsp Olive oil (Virgin/Extra Virgin preferred)<br>2 tbsp Fresh basil or 1 Tsp dried basil<br>1/2 tsp Salt<br>1 1/2 cups Soy milk<br>4 tbsp Whole wheat flour<br>1/3 cup Soy cream Cheese (Tofuitti Brand)<br>A pinch Salt/Pepper to taste Preheat oven to 400 degrees. Boil the Penne Pasta (add 2 Tsp Salt for taste). Cook until almost al dente (almost cooked, a bit undercooked)<br>Drain pasta thoroughly and mix with butter in a separate bowl.<br>Blenderize tomatoes, garlic, olive oil, basil, and salt until smooth.<br>Heat 1/2 of milk gently in saucepan.<br>Blenderize the other half with the flour and add it when the milk in the sauce pan is warm.<br>Add Soy Cream Cheese to sauce .<br>Whisk the sauce, regularly, while it heats, and keep a sharp eye on it so it doesn't burn or boil. When it begins to boil, reduce the heat to a simmer and cook for five minutes. Season to taste with salt & pepper.<br>Butter a 2 1/2 inch deep a baking dish (preferably a casserole dish).<br>Layer 1/2 the creamy sauce, 1/2 the pasta, 1/2 the tomato sauce. Repeat layers until all sauces, pasta are gone.<br>Bake uncovered for 35 minutes at 400 degrees 110 Easy Pasta Salad - Quick meal 2 1 lb. pasta (cooked and drained)<br>8 oz. frozen lima beans (cooked and drained)<br>3 carrots (finely chopped)<br>1 tsp dill weed<br>1/2 tsp salt (optional)<br>4 tbsp veganaise (vegan mayonaise) Mix all ingredients together in a bowl. If time permits, chill before serving. 110 3 (2) 15 oz cans Organic sweet peas<br>3/4 cup Slivered almonds<br>3/4 cup Sliced olives<br>12 oz French dressing Mix all ingredients together in a bowl. Server chilled. 110 4 2 cucumbers (sliced)<br>1 can Kidney beans<br>1 can Diced Celery<br>2 tbsp mild Pace Picante sauce<br>4 tbsp Veganaise (Soy/Vegan Mayonasise) Mix all ingredients together in a bowl. If time permits, chill before serving. 110 5 1 tbsp Apple cider vinegar<br>1 tsp Mustard seed<br>some Salt/ pepper to taste<br>1 cup Yellow beans<br>1 cup Green beans<br>1 cup Chickpeas (Garbonzo bean)<br>1 medium Onion (diced or chopped)<br>some Pimiento<br>pinch Sugar Mix all ingredients together in a bowl. If time permits, chill before serving. 110 6 1 cup Lentils<br>1 cup Brown rice<br>1 tsp Salt<br>7 cups Boiling water<br>1 medium Chopped red onion<br>1 small Green pepper<br>1 tbsp Italian dressing<br>some Olives, celery, mushrooms, or cherry tomatoes Add lentils, brown rice, and salt to the boiling water.<br>Cook covered for 40 minutes.<br>Drain cooked lentils and rice. Then add onion, green pepper, dressing, and any other favorite vegetables.<br>Make this at least 12 hours before serving. Serve chilled. 113 7 5 lb Red potatoes(organic), diced<br>2 cubes "Rapunzel" vegan bullion<br>3 tbsp Margarine (non-dairy non-hydrog)<br>1/2 bunch Chopped parsley<br>some Salt/pepper to taste Boil potatoes in water with bullion until almost tender.<br>Drain. Add margarine and parsley. Serve hot. 110 NOTE - You can substitute other firm veggies like carrots, kohlragi, sweet peppers. 8 6-8 med Cucumbers (peeled and sliced 1/8 inch thick)<br>3-4 cups White or rice vinegar<br>1 cup White sugar<br>1 tbsp Salt<br>1/2 - 1 tbsp Dried pepper flakes<br>1 - 2 tbsp Sesame oil<br>1 bunch or 1/2 lb Radishes (white or Daikon) scrubbed and thinly sliced In microwave, warm the dressing ingredients enough to dissolve sugar and let flavors blend. Do not boil.<br>Pour warm dressing over veggies and toss.<br>Chill at least 2 hours or overnight. 114 9 2 medium Avocados (mashed)<br>1 tsp fresh Garlic (pressed)<br>2 tsp fresh lemon juice<br>1 med tomato (very finely diced)<br>1/4 cup mild salsa<br>1 tsp salt/pepper to taste Mix all ingredients together. Chill before serving. 119 10 4 1/2 cups Water<br>2 oz Vegetable base<br>1/2 cup Chopped onion<br>3 tbsp Lemon juice<br>1 1/2 tsp Sugar<br>1/2 tsp Salt<br>1/4 tsp Nutmeg<br>1/4 tsp Cayenne<br>1/4 tsp Marjoram<br>1/4 tsp Thyme<br>1/4 tsp Pepper<br>5 oz Chopped spinach<br>1 cup Grated carrots<br>1 tbsp Parsley flakes<br>1 lb Yellow split peas Mix peas, water, vegetable base, onion, lemon juice, sugar, salt, nutmeg, cayenne, marjoram, thyme, and pepper in a large saucepan. Cook for 45-60 minutes.<br>Whisk until peas are pureed. Then add spinach, carrots, and parlsey. Heat through before serving for approximately 10 minutes. 108 11 8 cups Organic raisin bran flakes<br>2 cups Llight corn syrup<br>2 cups Organic sugar<br>2 1/2 cups Organic peanut butter<br>3 cups Vegan chocolate chips Lightly oil 8 x 12 inch cake pan, and place the bran flakes in the pan.<br>Mix the corn syrup and sugar in a saucepan, and bring to a light boil.<br>Remove from heat, add the peanut butter, and mix until smooth.<br>Pour the mixture over the flakes, and combine.<br>Frosting: Melt the chocolate chips (in a double boiler or in the microwave) and pour over the top. Place in the refrigerator overnight, and cut and serve the next day. 114 12 1 Large carrot<br>1 Celery stalk<br>2 tbsp Onion<br>1 tbsp Green onion<br>1/2 cup Fresh parsley<br>1/4 cup Fresh dill (2 tbsp dried dill)<br>1 cup Thick tahini<br>1/3 cup Lemon juice<br>2 tbsp Bragg's liquid aminos<br>2 tsp Kelp powder Finely chop and blend carrot, celery, onion, green onion, parsley, and dill.<br>Add tahini, lemon juice, liquid aminos, and kelp powder.<br>Mix well and serve. (Chill if desired). 110 13 1 cup Uncooked brown rice<br>1/4 cup Green onion<br>1/4 cup Chopped fresh parsley<br>1 Chopped small red bell pepper<br>14 oz can Artichokes, drained and quartered<br>1/4 cup Olive oil<br>1 tbsp Grated lemon peel<br>3 tbsp Lemon juice<br>1/2 tsp Salt<br>1/4 tsp Pepper<br>1 clove Minced garlic Cook the rice<br>Make the Lemon Garlic Vinagrette - Mix the olive oil, lemon peel, salt, pepper, and garlic.<br>Mix everything together and refrigerate for at least 3 hours. Serve chilled! 103 14 1/2 cup Bamboo sprouts<br>1/2 cup Bean sprouts<br>1/2 cup Water chestnuts<br>1/3 cup Mushrooms<br>1 cup Mock duck or Mock chicken<br>1 1/2 cup Water<br>1/2 tsp Salt<br>2 tbsp Soy sauce<br>1 tsp Sugar<br>1/2 tsp Cornstarch<br>1/2 cup Water Make the Peanut Oil Gravy - Mix water, salt, sugar, soy sauce, cornstarch, Chinese molasses, and water.<br>Stir-Fry the vegetables. Add gravy before adding vegetables. Cook and Serve with rice. 108 15 2 cup Sunspire carob chips<br>1 cup All-natural peanut butter<br>1 cup Raisins<br>1 cup Thinly sliced almonds, or coarsley chopped pecans<br>1 cup Shredded, unsweetened coconut Melt chips and Peanut butter<br>Remove from heat and quickly stir in the other ingredients. Tends to get thick quickly.<br>Pat out on cookie sheet<br>Freeze 20 minutes and cut into 1 inch squares<br>Tips for cooking with carob chips: If the chips don't melt well, add a small amount of water 2 T. at a time until chips melt but are still thick looking. The fudge won't set if you add too much water. 110 16 4 cups green beans<br>2 cups red bell pepper (chopped)<br>1 cup garbanzo beans<br>1 cup kidney beans<br>2 tbsp red onion (minced)<br>2 tbsp vinaigrette dressing<br>2 tbsp fresh lemon juice Clean and steam green beans for 4-5 minutes until tender.<br>Combine all ingredients and toss. Chill before serving. 110 17 1lb cooked pasta<br>1/4 red onion (diced)<br>1 carrot (sliced and quarterd)<br>1 small can black olives (sliced)<br>1/4 cup peas (corn optional)<br>1 clove garlic (miced)<br>1/2 cup balsamic vinegar<br>salt and pepper to taste Mix all the ingredients together. Add more vinegar to taste. Toss and chill before serving. 104 122 calories and 15 grams carbohydrates. 18 1-1/2 cups oats (finely ground in food processor or oat flour)<br>1 cup unbleached all-purpose flour<br>1/2 tsp baking powder<br>1/2 tsp baking soda<br>3/4 tsp sea salt<br>1 cup unsalted peanut butter<br>2 tbsp water<br>1/2 cup maple syrup<br>1 tsp vanilla extract<br>1 cup Sucanat<br>2/3 cup soy margarine Preheat oven to 350 degrees. In a small bowl, stir together ground oats, flour,baking powder, baking soda, and salt. Set aside.<br>Use beater to mix peanut butter and<br>water together in large bowl until smooth. Add maple syrup and vanilla and beat until well blended. Add Sucanat and margarine and beat until incorporated.<br>Add dry ingredients and beat on low speed just until completely blended.<br><br>Drop dough by tablespoonfuls onto baking sheets lined with parchment. Press a criss-cross pattern into tops of cookies with the tines of a dinner fork.<br>Bake until tops are lightly browned but cookies are still slightly soft, 10-12 min. Cool on racks. Cookies can be stored in an air-tight container for several days. 114 19 2 pints red raspberries<br>1 cup cherry juice<br>2 tbsp maple syrup Blen all ingredients. Chill before serving. 114 20 2 cups black olives<br>12 oz can garbanzo beans<br>Juice of 1 lemon<br>1 large clove of garlic<br>1/3 cup tahini (ground sesame seed paste)<br>2 tbsp olive oil<br>some fresh dill or green onions (optional) Blend all ingredients in a food processor or blender. Add water to thin to desired texture. 103 You can make this vegan by adding soy margarine and cinnamon instead of butter and honey for the topping. 21 1 whole sqash Take whole squash and poke several holes in it with a fork. Put it in microwave and cook until it partially caves in. Time varies according to size of squash and microwaves - times range from 9 to 18 minutes.<br>Optional Sauce ideas - Melt butter or margarine. Add honey and <br>cinnamon. Scoop seeds out of<br>squash and pour this tasty<br>topping on. YUMMY! 114 22 1 package soft silken tofu (organic)<br>3 tbsp canola oil<br>3 tbsp lemon juice<br>1 - 2 tbsp brown rice vinegar<br>1 - 2 tbsp ginger juice<br>1/2 tsp salt (optional)<br>3 tbsp chopped chives Blend all ingredients until smooth. Chill before serving. 110 23 1 cup bulgar wheat<br>1 cup cold water<br>1/2 cup minced parsley<br>1/2 cup green onion<br>1/4 cup fresh mint leaves<br>1/4 cup green pepper<br>1 large tomato (chopped)<br>1/4 cup olive oil<br>1/4 cup lemon juice Rinse bulgar several times. Combine with cold water and let stand one hour.<br>Drain excess liquid. Mix all ingredients. Refrigerate at least one hour. 116 Family recipe - old world Korean style fried rice. 24 2 tbsp oil for frying tofu<br>1 lb firm tofu<br>3 tbsp soy sauce<br>1/3 cup oil for frying veggies and rice<br>1 medium onion (chopped)<br>1 medium carrot (chopped)<br>1 cup frozen peas<br>4 cups cold cooked rice<br>salt to taste Heat 2 tbsp oil in a frying pan. Crumble the tofu with a fork. Fry in the pan for about 9 minutes til the water has evaporated. Drizzle the soy sauce over the tofu, mix to spread evenly then transfer to a plate to cool off.<br>Heat the 1/3 cup oil in the frying<br>pan and fry the onion and carrots.<br>After about 3 minutes, add the peas. Cook until the carrots are tender and the peas are warm.<br>Add the rice and mix in the vegetables. Fry for 3-5 minutes.<br>Add the crumbled tofu. Salt the<br>fried rice to taste. 103 The following recipe is very<br>versitile. It could be used in chili, sloppy joes, tacos, tortillas, enchiladas or spaghetti. At the July potluck it was used in the Zesty Garden Casserole. 25 4 1/2 cups water<br>1 cup walnuts<br>2 cups bulgar wheat<br>1/2 cup dried onion flakes<br>1 1/2 tsp. onion powder<br>1/4 tsp. garlic powder Blend 2 cups water and walnut in<br>blender until not nut pieces<br>remain.<br>Then put remaining water along with bulgar and seasonings in a pan and simmer covered for 20 min, stirring occasionally.<br>Bake for 1 1/2 hours at 350 degrees. Turn every 15 min. (Like fried hamburger - not to crunchy).<br>To reconstitue add 1 cup salsa or diced canned tomatoes. 113 2001-12-10T22:32:19-07:00 Delicious Brown Gravy from our 1st Annual Dinner and Buffet. 26 2 ? tbsp Soy Margarine<br>1/4 cup Flour ?Wondra?<br>1 ? cups Vegetable Broth (?Imagine? no-chicken flavor)<br>2 tbsp Soy Sauce ?Tamari?<br>? tsp Black Pepper<br>1/8 cup Dried Parsley Melt margarine in a small sauce pan over medium heat. Add flour and whisk together about 30 seconds.<br>Then add broth slowly while whisking. Cook over medium heat for 2 minutes.<br>Add soy sauce and pepper. Continue cooking until gravy is thickened. 113 2001-12-10T23:01:01-07:00 Stuffing from 1st Annual Dinner and Buffet. 27 9x13 Cake Pan<br>2 cups Diced Onions<br>2 cups Diced Celery<br>2 tbsp Sesame Oil<br>2 bags ?Pepperidge Farm Stuffing - herb seasoned cubes"<br>2 tsp Dried Parsley<br>2 tsp Poultry Seasoning<br>4 cups Vegetable Broth ( ?Imagine? no-chicken flavor) Saute onion and celery in oil.<br>Mix cubes, seasoning, sauted vegetables, and broth in large bowl until cubes are well coated.<br>Place mixture in cake pan and bake at 350 until lightly browned. 110 2001-12-10T23:09:04-07:00 Awsome Broccoli Salad from the 1st Annual Dinner and Buffet. 28 1 bunch Broccoli<br>1 small Red Onion<br>1 cup Sunflower Seeds<br>1 cup Raisins<br>Dressing:<br>2 tbsp Sugar<br>2 tbsp Vinegar<br>1cup Mayonaise ("Vegenaise") Cut Broccoli and Onion. Mix in Sunflower seeds and Raisins.<br>Mix dressing ingredients together and add to salad right before serving. 108 2001-12-10T23:15:31-07:00 Apple Crunch from 1st Annual Dinner and Buffet. 29 6 apples - peeled and sliced<br>? cup oatmeal (uncooked)<br>? cup brown sugar<br>? cup flour<br>? cup margarine Place sliced apples in a 8x8 pan.<br>Mix margarine, sugar, flour, oatmeal until crumbly. Place on top of apples.<br>Bake at 350 for 35 to 40 minutes. 106 2001-12-10T23:20:52-07:00 Pumpkin Spice cake from the 1st Annual Dinner and Buffet. 30 1 2/3 cup flour<br>1 cup packed brown sugar<br>1 tsp allspice<br>1 tsp baking soda<br>? tsp salt<br>? cup water<br>? cup vegetable oil<br>? tsp vinegar<br>? cup canned pumpkin<br>FROSTING: ? cup margarine<br>8oz. cream cheese ("tofutti")<br>2 cups powder sugar<br>1 tsp vanilla<br>pinch of salt Pre-heat oven 350.<br>Mix the flour, brown sugar, allspice, baking soda, and salt in an oiled pan (8x8x2inch).<br>Stir in the remaining ingredients, and bake for 35 to 40 minutes. Allow to cool. Frost and serve when cooled.<br>FROSTING: Cream the ingredients. Beat until smooth. 113 2001-12-20T00:46:57-07:00 31 1/2 c. diced onion<br>1/2c. diced green pepper<br>1/2 c. cubed firm tofu<br>1/2 c. diced apples<br>3-15oz can Great NorthernBeans drained<br>1/2 c. ketchup<br>1 tbsp dry mustard<br>1/4 c. blackstap molasses<br>1 tbsp apple cider vinegar<br>salt and pepper to taste Preheat oven to 350 degrees.<br>Saute onions, green pepper and tofu in water until onion is soft. Combine all ingedients in an oven proof casserole.<br>Cover and bake 30 minutes; then uncover and bake 30 minutes. 104 2001-12-20T01:19:13-07:00 32 1 c. shortening<br>2 c.sugar<br>2 c. cooked pumkin<br>2 tsp vanilla<br>4 c. flour<br>2 tsp baking soda<br>2 tsp cinnamon<br>12oz chocolate chips<br>nuts optional Cream shortening with sugar. Add vanilla, pumpkin, and stir. Mix the rest of the ingredients together. Bake at 325 until golden brown 5-10 minutes 116 2001-12-20T01:38:26-07:00 33 1 c. brown rice<br>15 oz can Hormel Vegetarian Chili w/Beans<br>4 oz green chiles Cook one cup of brown rice. Add 15oz. can of Hormel Vegetarian Chili w/Beans. Add 4oz can of green chiles.Mix and heat at 350 degree oven for 30 minutes.<br>You may serve with tortilla chips or use as filling for burritos that you cover with a can of enchilada sauce. 111 2001-12-20T01:56:09-07:00 34 1 prepared pie shell (vegan)<br>1 T. olive oil<br>1 medium onion, diced<br>1 green bell pepper, chopped<br>1 cup sliced fresh mushrooms<br>1 lb firm tofu, patted dry with a paper towel<br>pinch of grated nutmeg<br>1/2 t. turmeric<br>1/2 bunch fresh basil, chopped (or 1 T. dried basil)<br>1/2 t. salt<br>pepper to taste<br>1/2 cup soy milk Preheat oven to 425 degrees F.<br><br>Bake pie crust 8 to 12 minutes.<br>Heat the olive oil in a medium saucepan over medium heat, and saute the onion, green pepper, broccoli, and mushrooms until cooked, about 8 to 10 minutes.<br>In a blender or food processor, blend the tofu, nutmeg, turmeric, basil, salt, and soy milk until smooth. Stir the vegetables and the tofu mixture together and add pepper to taste.<br>Pour the batter into the pie crust. Bake for 30 minutes, or until a knife inserted just off-center into the quiche comes out clean. 108 2001-12-20T02:00:16-07:00 35 6-8 peeled and sliced apples<br>1 c. brown sugar<br>3/4 c. flour<br>1/3 c. olive oil<br>1 tsp cinnamon Put sliced apples in pan. Mix oil, sugar, flour. Pour over the top of the sliced apples. Bake at 350 for 35-40 minutes. 104 2001-12-22T21:36:41-07:00 36 1/2c. margarine<br>2c. sifted powdered sugar<br>3c. shreaded coconut<br>2oz. unsweetened chocolate Melt margarine. Remove from heat. Add powdered sugar to margarine. Add coconut, mix well. Shape into balls. Make indent in center fill with melted chocolate. Keep chilled. 113 2001-12-22T22:07:54-07:00 37 8-10 cooked peeled potatoes<br>1 large onion diced<br>2 stalks celery diced<br>2 garlic cloves crushed<br>2 Tbsp. Parsley<br>1/2 tsp. oregano<br>1/2 tsp dill<br>1/4 tsp.sage<br>1/4 tsp. onion salt<br>1/4 tsp. onion salt, 1/4 tsp. onion powder<br>2 Tbsp. Bragg Aminos, 1/2 cup water Put cooked peeled potatoes in a bowl and whip,until creamy. Saute the rest of the ingredient in a pan. Add saute food into the whipped potatoes. Let cool. Shape into patties. Then cover in breading (Falafel Dry Mix). Bake at 400 degrees, for 30 minutes. 112 2001-12-22T22:44:06-07:00 38 soybean protein<br>Vegetable oil<br>Natural seasonings Wholesale and retail of Vegetarian Frozen Food Prpducts. Order by telephone 877-668-2668 or web-site: <br>www.vegieworld.com 103 2001-12-28T10:14:08-07:00 These are very easy to make enchiladas for a quick meal. 39 1 8 oz can of Red or Tomatillo green enchilada sauce<br>6 corn tortillas<br>6 Tbsp of "Tofutti" Garlic Soy Cream Cheese<br>1 medium bunch spinach or 2 medium zucchini<br>3 green onions (diced)<br>1 cup of "Tofutti" Soy Shredded Cheddar Cheese Clean and prepare the spinach or zucchini. Shred the zucchini or finely chop the spinach.<br>Spray an 8x8 square pan or a casserole dish with cooking spray. Preheat the oven to 350 degrees.<br>Mix the zucchini or spinach with the Tofutti shredded cheese.<br>Microwave the corn tortillas for 10 seconds for easier folding and pliability.<br>Spread 1 tablespoon of the Tofutti soy cream cheese on each tortilla.<br>Fill each tortilla with the cheese and vegetable mixture. Do not over fill since it will make it difficult to wrap the tortilla.<br>Fold each tortilla into a cylindrical shape. Then place into the pan or casserole dish.<br>Once all the enchiladas have been folded and placed into the pan, pour the enchilada sauce over them until they are all covered. Cover the pan or casserole dish and bake in oven for 30 minutes.<br>Remove from oven and serve. Sprinkle chopped green onions over each enchilada before serving. 108 2002-01-17T00:12:44-07:00 40 2c. Sunspire carbo chips (unsweetened)<br>1c. peanut butter<br>1c. raisins<br>1c. thinly sliced almonds,or coarsely chopped pecans<br>1c. shredded, unsweetened coconut Melt chips and peanut butter. Remove from heat and quickly stir in remaining ingredients.<br>Pat out on cookies sheet 3/8 to 1/2 inch thick.<br>Freeze 20 minutes, and cut into 1 inch squares. Store in plastic bags in freezer. Serve cold.<br>* I prefer to make balls out of the fudge and then roll in coconut. 114 2002-01-17T00:35:33-07:00 41 8 Tbsp margarine<br>1c. vegan chocolate chips<br>1/2c. peanut butter<br>6c. Rice Chex cereal<br>2c. powdered sugar<br>1/2 c. raisins Put powdered sugar in paper bag.<br>Melt margarine, chips, and peanut butter. Mix in chex mix and raisins.<br>Put chex mix in paper bag. Shake until chex mix is covered with sugar. 108 2002-01-17T00:49:04-07:00 42 1/2 c. shortening<br>1/2 c. sugar<br>1 inch tofu<br>1/2 c. molasses<br>1 c. flour<br>1 1/2 tsp ground cloves<br>1/2 c. coffee with 1/4 tsp baking soda<br>1 c. raisins<br>1 tsp cinnamon<br>1/2 tsp salt<br>1 1/2 tsp baking soda Cream shortening, molasses, and sugar together mix well.<br>Beat tofu then add to mixture.<br>Add fusion coffee to mixture.<br>Mix dry ingredients together then add to mixture and stir until smooth. Stir in raisins.<br>Pour into 9x13 greased pan. Bake at 350 degrees for 20-25 minutes.<br>Mix one cup powdered sugar with 2 tsp. rice milk to form a thick paste, and frost. 114 2002-01-19T23:38:34-07:00 43 2 pkg crescent roll dough<br>2/3c. sour supreme<br>2 8oz. pkg Better Than Cream Cheese, softened<br>1/4c. sliced green onion with tops<br>1 tsp dill weed<br>1 tsp garlic powder<br>1 tsp garlic powder<br>3 c. chopped veggies raw of choice<br>nutritional yeast flakes Unroll crescent roll dough onto 10x15 inch pan. Press scams together. Bake at 350 degrees for 10 minutes, or until golden brown. Cool.<br>Mix together remaining ingredients except yeast flakes and chopped veggies. Spread mixture over the rolls and top with chopped veggie.<br>Sprinkle pizza with nutritional yeast flakes. 103 2002-01-20T10:49:53-07:00 Pizza Hut Pan Crust like pizza. 44 1 pkg active yeast<br>1c. luke warm water<br>1 Tbsp sugar<br>2 Tbsp oil<br>2 1/2c. unbleached white flour<br>2 tsp oregano<br>1 1/ 2 tsp garlic<br>1 tsp basil<br>1/2 tsp thyme<br>1 tsp salt<br>2c. pizza sauce<br>fresh mushrooms,onions, olives,jalapenos<br>1 10oz. frozen spinach Combine yeast and water and let dissolve (10 min.). Add sugar and oil to yeast mixture. Combine flour, herbs, and salt.<br>Mix together yeast and flour mixtures and knead for 8 min. until dough loses stickiness(add flour as needed). Let rise in warm place until doubled in size(about 1 1/2 hours)in a flour bowl (covered).<br>Generously oil a 9 inch deep dish pan or 12 spaced muffin pan. Roll out dough 11 inch diameter. Place in the pan and pinch edges for crust. For muffins cut out 2 inch circles and place in muffin tins.<br>Add the pizza sauce and then veggies. Sprinkle a little olive oil on top. Pre-heated oven 425 degrees. Bake for 12-14 minutes. Let cool. 114 2002-01-20T11:23:01-07:00 45 1c. semi-sweet chocolate chips<br>1c. nuts of your choice Melt chocolate on low. Constantly stirring. Add nuts and spread on wax paper to a thin layer.<br>Refrigerate until solid. Serve by breaking apart. 114 2002-01-30T19:56:05-07:00 46 ready- made pizza crust<br>8oz pizza cheese<br>2 oz chopped black olives<br>5 green olives w/pimentos sliced<br>4 oz canned mushrooms pieces drained<br>8 oz can pizza sauce<br>1/2 c. chopped green onions w/top<br>1/2c. chopped green peppers Spread pizza sauce over pizza crust. <br><br><br><br><br><br><br><br>Spread pizza sauce over crust. Sprinkle all other ingredients except cheese. Last ingredient is cheese.<br><br><br><br>Pre-heat oven to 450 degrees and bake 7-12 minutes. 113 2002-02-01T11:04:10-07:00 NOTE: Use of gelatin (animal by-product) 47 1 cup water<br>1/3 cup and 1 tbsp Emes unflavored gelatin<br>1-1/4 cup boiling water<br>2 cups raw cashews<br>1/4 cup nutritional yeast flakes<br>1 tbsp salt<br>2 tsp onion powder<br>1/4 tsp garlic powder<br>1/4 cup fresh lemon juice<br>4 oz jar pimentos or 1/2 large sweet pepper Soak gelatin in the 1 cup water<br>in blender.<br>Pour boiling water over<br>soaked gelatin and whiz briefly to<br>disssolve. Cool slightly.<br>Add cashews and liquefy. Add remaining indregients. Liquefy until mixture is the consistency of a creamy sauce and no bits of pimento or pepper are visible.<br>Pour into a 1 quart mold and<br>cool slightly.<br>Cover and refrigerate overnight before seving. After cheese is firm, it may be frozen. 113 2002-02-01T11:49:12-07:00 Topping for the casserole by Donna Dickie 48 4 oz jar pimentos<br>1 tbsp arrowroot or cornstarch<br>1/2 cup cashew nuts<br>1 cup water<br>2 tsp salt<br>1/4 cup nutritional yeast flakes<br>1 1/2 tbsp lemon juice<br>t tsp onion powder Blend all ingredients until smooth.<br>Add to a pot of 1 1/2 cups of boiling water. Cook until thick. Serve warm over tacos, haystacks, corn chips, or any of your favorite foods for a zesty vegan cheesy taste. 105 2002-02-01T11:56:36-07:00 49 4 - 5 Roma tomatoes<br>2 medium zucchini<br>4 - 5 small yellow summer squash<br>1/4 - 1/2 tsp dried or handful fresh basil, chives, oregano, and parsley<br>1/2 medium onion<br>5 cloves garlic (minced)<br>1/4 tsp garlic salt (to taste)<br>grumbles (optional)<br>melty cheese Saute the squash in water adding the salt and herbs, then set aside.<br><br>Saute onion and garlic in olive oil.<br>Layer the squash, tomatoes, *grumbles seasoned with italian seasoning, onion, garlic and melty cheese.<br>Cover and bake at 375 until bubbles through.<br>* Could substitute pasta instead of grumbles or leave out the grumbles<br>altogether. 104 2002-02-01T12:09:52-07:00 50 1/2 cup peanut butter<br>2 tbsp honey<br>2 cups granola<br>Pinch of salt<br>1 1/2 tsp vanilla Use your hands to mix all ingredients. Then form into balls. 110 2002-02-01T12:13:08-07:00 51 1/2 cup yellow onion<br>4 cucumbers<br>1 tsp salt, mint, pepper, and scallions<br>1/4 cup parsley<br>1 1/2 cup yogurt<br>1 tsp dill<br>1 clove garlic<br>1 cup walnuts Soak onions in cold water for 30 minutes. Cut cucumbers into thin rounds. Add remaining ingredients and mix (not walnuts). Sprinkle on walnuts just before serving. 110 2002-02-01T12:18:51-07:00 52 1 cup picante sauce (Pace mild salsa)<br>1/4 cup peanut butter<br>2 tbsp brown sugar<br>2 tbsp orange juice<br>1 tsp soy sauce<br>1/2 tsp ginger<br>1 box fettucini noodles Add veggies and or beans (ie. kidney beans, broccoli, bell pepper etc..) and mix all together. Top with fresh cilantro. (peanuts optional) 110 2002-02-01T12:26:56-07:00 53 8 ripe tomatoes<br>1 organic red onion<br>7 fresh picked sprigs of parsley<br>10 of the biggest basil leaves you can find on the plant<br>Juice from one lemon<br>1/4 cup vinegar<br>1/4 cup olive oil<br>1 tsp Braggs (soy sauce)<br>1 tsp Sucanat<br>1 bay leaf Cut cup the onion, parsley and basil as fine as you like. Add this to the lemon juice, vinegar, olive oil, soy sauce, bay leaf, and sucanat.<br>Cut one of the tomatoes and add to the salad. Let sit for a couple of hours so the flavors blend.<br>Take out the bay leaf and add the remaining tomatoes (diced). Stir and serve chilled. 106 2002-02-25T21:28:57-07:00 54 2 c. unbleached flour<br>1 1/2 tsp. baking powder<br>1 tsp. baking soda<br>1/2 tsp. sea salt<br>1 Tbsp. lemon zest<br>1/3 c. canola oil<br>3/4 c. maple syrup<br>1/3 c. vanilla soymilk or ricemilk<br>1/3 c. water<br>1/4 c. plus 2 Tbsp. lemon juice<br>2 tsp. apple cider vinegar<br>1 tsp. vanilla extract<br>2 tsp. lemon extract Sift together dry ingredients.<br>In another bowl combine wet ingredients.<br>3. Add wet ingredients to the dry and mix quickly and thoroughly until smooth.<br>Pour into cake pan(s). Bake for 25-30 minutes at 350 degrees. 108 2002-02-25T21:41:39-07:00 55 2 c. silken tofu<br>2/3 c. corn syrup<br>1/2 c. canola oil<br>2 Tbsp. vanilla<br>2 Tbsp. lemon juice<br>pinch of salt Combine in a blender and add water only if needed to keep the mixture moving. Use like you would whipped cream. 116 2002-02-28T18:20:02-07:00 56 1 Cup uncooked Long grain Brown Rice<br>2 heads of broccoli(medium size flowerettes), 2 red sweet peppers(sliced), 1/3 cup olive oil, 1 Tablespoon Tamari, 1/4 cup raw cider vinegar Steam cook rice<br><br>Steam broccoli and peppers till tender<br>Mix together rice and vegetables and dress with olive oil, Tamari and raw cider vinegar 113 2002-02-28T19:14:29-07:00 57 Three-15 oz cans Hormel Vegetarian Chili with Beans<br>one-32 oz bag Ore-Ida Cottage Fries<br>10 oz can of Chi-Chis Fiesta diced tomatoes with Green Chilies In a large microwaveable bowl mix the three cans of chili with the can of diced tomatoes, heat in microwave to desired temperature<br>Heat oven to 450 degrees, place the cottage fries on enough flatware to lay them out individually, cook for about 18-20 minutes, turning once if desired<br>Serve the two separate dishes, take potatoes and then pour chili over the potatoes 110 2002-02-28T19:31:31-07:00 58 one cup dry bulghar wheat<br>one and a half cups boiling water<br>one and a half teaspoons salt<br>1/4 fresh lemon and/or lime juice<br>one heaping teaspoon crushed, fresh garlic<br>1/2 cup chopped scallions<br>1/2 teaspoon dried mint<br>1/4 cup olive oil<br>fresh black pepper<br>two medium tomatoes diced<br>1 packed cup freshly chopped parsley<br>1 chopped cucumber Begin to soak bulghar at least 3 hrs before serving time.<br>Combine bulghar, boiling water and salt in a bowl. Cover and let stand 15-20 minutes or until bulghar is chewable.<br>Add lemon juice, oil and mint and mix. Refrigerate 2-3hrs.<br>Just before serving add the vegetables and mix gently. 110 2002-02-28T19:54:20-07:00 59 SALAD<br>1 lb firm tofu, cubed<br>1 cup garbanzo beans(drained, canned or cooked and dried)<br>1/2 cup black olives, pitted and sliced(preferably Kalamata)<br>1/2 cup chopped parsley<br>1/2 medium red onion, peeled and sliced in thin matchsticks<br>3 ripe, medium tomatoes, diced<br>1 small cucumber, seeded and diced<br>DRESSING<br>1/3 cup olive oil<br>2 tablespoons red wine vinegar<br>2 garlic cloves, minced<br>1 teaspoon Dijon mustard<br>2 teaspoons honey<br>1 tablespoon dried oregano<br> 1 teaspoon cayenne pepper, or to taste<br>1/2 teaspoon salt<br>1/4 teaspoon white pepper Place the tofu, beans, olives, parsley and vegetables in a salad bowl<br>Whisk together all the dressing ingredients and pour salad. Toss lightly and serve. 103 2002-04-01T16:49:20-07:00 Calypso beans are a black and white bean. You can substitute pinto,kidney or garbanzo beans 60 2 c. calypso beans<br>1 tsp. cumin<br>1.5 tsp. McKays Chicken Seasoning<br>1 tsp. Vege-Sal<br>salt to taste<br>1 tsp. basil<br>1/2 tsp. paprika<br>1/4 tsp. oregano<br>1 tsp. dill weed<br>1 large carrot, sliced or diced<br>2 c. shredded green cabbage<br>1 c. shredded red cabbage<br>1 large onion, cut in long, thin strips<br>1 c. sliced celery<br>3 c. canned diced tomatoes in juice Soak dry beans overnight or boil in water and let soak 1 hr. Drain and discard water.<br>Cover soaked beans with water in a large kettle 1 inch above beans(or use 4 c. of canned beans of your choice). Bring to a boil and simmer until nearly done, about 2 hrs.<br>Add seasonings ansd diced carrot; cook for 15 min., then add the remaining ingredients and cook 15-20 min. longer or until vegetables are tender. You may need to add more water to achieve the consaistency of a thick stew. Serve over rice or couscous. 113 2002-04-01T17:10:50-07:00 61 12 oz. textured vegetable protein(TVP)<br>1/2 c. BacOs<br>1/2 - 1 c. chopped onion<br>1 can kidney beans( 16 oz.)<br>1 can lima beans(16 oz.)<br>1 - 28 oz vegetarian baked beans<br>3/4 c. brown sugar<br>1/2 c. catsup<br>2 Tbsp. apple cider vinegar Preheat oven to 350 degrees. Saute onion in small amount light vegetable or olive oil until tender. Add TVP to onions and heat through.<br>In 2.5-3 qt. casserole dish combine beans, brown sugar, catsup and vinegar and mix until well blended. Add BacOs and onion/TVP mixture and stir well.<br>Bake uncovered for 45 to 60 min. 101 2002-04-01T17:34:31-07:00 Adapted from Vegetarian Nights: fresh from Hawaii written by Bonnie Mandoe. 62 1/2 c. extra virgin olive oil<br>2 cloves garlic<br>4 c. fresh basil leaves, packed<br>1/2 c. pine nuts<br>salt to taste<br>1 lb Angel Hair Pasta Place pesto ingredients in blender.<br>Blend to a smooth paste.<br>Cook pasta according to pkg. directions.<br>After draining pasta, mix the pesto in immediately. 115 2002-04-01T18:24:15-07:00 63 3 Tbsp. vegetable oil<br>1 onion, finely chopped<br>1 inch fresh ginger, peeled and finely chopped<br>2 garlic cloves, chopped<br>1 tsp. turmeric<br>16 oz. frozen peas<br>8 oz. potatoes, cubed<br>1 tsp. salt<br>2 Tbsp. coriander leaves, chopped<br>juice of 1/2 lemon Heat oil in a saucepan. Add the onion and fry until it is soft. Stir in ginger, garlic and cook for an additional 5 min., stirring frequently. Stir in turmeric, then peas, potatoes and salt.<br>Reduce the heat to low, cover the pan and simmer for 20 min. Add a spoonful or two of water if the mixture becomes too dry.<br>Stir in coriander leaves and lemon juice, and simmer for another 10 to 15 min., or until the vegetables are tender. 115 2002-04-01T18:44:17-07:00 64 7 c. vegetable stock or vegetable bouillon<br>1 lb yellow or green split peas<br>1 medium onion, chopped<br>2 medium carrots, sliced into 1/4 inch rounds<br>2 medium boiling potatoes, unpeeled, cut into 1/2 inch cubes<br> juice of 1 lemon<br>2 Tbsp. canola oil<br>2 tsp. cumin seeds<br> 1 tsp. black mustard seeds<br>2 tsp. curry powder<br>1 tsp. ground coriander<br>1 tsp. ground cumin<br>1 tsp. turmeric<br>1 tsp. finely grated fresh ginger<br>2 garlic cloves, minced<br>1 tsp fine sea salt<br>1/8 tsp. cayenne pepper Put the vegetable stock and split peas into a large pot. Cover and bring to a boil over medium-high heat, then immediately reduce the heat and simmer until the peas are beginning to get tender, about 25 min.<br>Stir in the onion, carrots and potatoes, cover, and return to a boil over medium-high heat. Immediately reduce the heat and simmer, stirring occasionally, until the potatoes are almost tender, about 15 min.<br>Meanwhile, in a small frying pan, heat the canola oil over medium heat.<br>Add the cumin seeds, mustard seeds, curry powder, coriander, cumin, turmeric, ginger, garlic, salt and cayenne.<br>Cook, stirring constantly, until the mustard seeds begin to pop, about 30 sec. Remove from the heat.<br>Stir the spice mixture and lemon juice into the split peas.<br>Cover and return to a boil over medium-high heat, then immediately reduce the heat and simmer, stirring occasionally, for 5 min.<br>Mash some of the vegetables and split peas until the DAL reaches the desired consistency. Serve immediately. 104 2002-04-27T20:21:48-06:00 65 3/4 c. Earth Balance, softened<br>3 Tbsp. applesauce<br>1 pkg. 2-layer-size vegan lemon cake mix<br>1 c. yellow cornmeal<br>2 Tbsp. finely shredded lemon peel, coarse sugar or granulated sugar Preheat oven to 375 deg.<br>In a large mixing bowl beat butter and egg with an electric mixer on medium to high speed for 30 sec. Gradually beat in cake mix until combined; stir in cornmeal and lemon peel.<br>Using 1 Tbsp of dough for each cookie, roll into 1-in.balls. Roll in sugar. Place 2 in. apart on ungreased cookie sheets. Bake for 9 or 10 min. or until bottoms are lightly browned. Let cool on cookie sheet for 1 min. Transfer to wire rack. Cool complete 108 2002-04-27T20:33:31-06:00 66 1/4 c. ground flaxseed<br>2 bananas<br>1-16oz. bag frozen fruit Place in blender with 1/2 c. of water. Eat or freeze for later. 110 2002-04-27T20:36:38-06:00 67 "Wheat Meat"<br>"Vegenaise"<br>pasta noodles<br>olives<br>celery<br>onion powder Mix in ingredients in a bowl and serve. 105 2002-04-27T20:40:13-06:00 68 2 cans organic corn<br>One 1 lb. tofu (crumbled)<br>1 box organic cornmeal muffin mix<br>4 oz.(8Tbsp) vegan sour supreme(Tofutti)<br>2 Tbsp soy margarine (chopped up or melted)<br>Add garlic, black pepper and sea salt to taste Mix all ingredients together in a bowl.<br>Grease a casserole dish.<br>Bake at 350 deg. for 1 hr. or until knife in center comes out clean. 114 2002-04-27T20:51:04-06:00 Traditional Indian Appetizer 69 2 med. onions, cut into slices<br>1 head of cauliflower, cut into 1 in. flowerettes<br>2 c. Besan(gram) flour<br>3 tsp. chili pepper<br>4 tsp. coriander/cumin powder (50/50 mix)<br>2.5 tsp. salt<br>4 tsp. sugar<br>Juice of 1 lemon Mix all ingredients (except for veggies) together to form a smooth batter.<br>Preheat deep fryer at 340 deg.<br>Dip each cut veggie piece and place in fryer( batch size depends on fryer capacity).<br>Fry for 10 min. for cauliflower and 5 min. for onion. 110 2002-04-27T21:00:52-06:00 70 Tofutti " cream cheeze "<br>Hormel Vegetarian Chili<br>Tofutti " sour cream " Spread "cream cheese" on the bottom of a pie pan, pour can of chili on top. Bake at 350 for 30 min. Eat with tortilla chips. 110 2002-04-27T21:04:58-06:00 71 Celery<br>frozen or fresh peas<br>fresh tomatoes<br>cucumbers<br>onion<br>garlic- minced<br>carrots<br>broccoli<br>cauliflower<br>mushrooms<br>twisted macaroni (colored)<br>dill weed<br>black pepper<br>garlic powder<br>parmesan cheese as desired<br>Italian Dressing Mix ingredients and serve. 113 2002-04-27T21:20:30-06:00 72 12 oz. textured vegetable protein(TVP) o.k. to use 6 oz. TVP<br>1/2 c. "BacOs"<br>1/2 to 1 c. chopped onion<br>One 16oz. can kidney beans<br>One 16oz. Lima beans<br>One 28oz. can vegetarian baked beans<br>3/4 c. brown sugar<br>1/2 c. catsup<br>2 Tbsp. apple cider vinegar Preheat oven to 350 deg.<br>Saute onion in small amount light vegetable or olive oil until tender. Add TVP to onion and heat through.<br>In 2.5 to 3 qt. casserole dish combine beans, brown sugar, catsup and vinegar. Mix until well blended. Add "BacOs" and onion/TVP mixture and stir well.<br>Bake uncovered for 45 to 60 min. 115 2002-04-27T22:14:49-06:00 From PETA's "The Compassionate Cook" 73 2 c. peeled and sliced carrots<br>1 medium onion, diced<br>1/4 c. packed light brown sugar<br>2 Tbsp margarine, melted<br>1/4 tsp. ground cinnamon Steam carrots in small amount of water until tender, about 8 min. Drain thoroughly.<br>In a medium saucepan, combine carrots, onion, brown sugar, margarine and cinnamon. Mix well. Simmer for 15 minutes or until onions are tender. Stir occasionally. 110 2002-04-28T21:23:14-06:00 74 Avacodo<br>Tomatoes<br>Yellow pepper<br>onions<br>garlic<br>olives<br>grapes<br>lettuce<br>Dressing<br>vinegar<br>balsamico<br>lemons<br>olive oil<br>honey Mix ingredients. Toss and serve. 103 2002-04-28T21:29:09-06:00 75 SROUT GRAIN CRUST<br>2 c. wheat berries, soak for 2 days<br>1/4 c. olives<br>2 cloves garlic<br>MOCK CHEEZE<br>1 pkg. Mori Nu firm tofu<br>1 pkg. Mori Nu Italian mix Oil pizza pan.<br>Masticate in a food mill wheat berries, olives and garlic.<br>Blend together components of Mock Cheeze(Mori Nu firm Tofu and Mori Nu Italian mix)<br>Add your choice of toppings and bake at 400 deg. for 20 min. 114 2002-04-28T21:40:49-06:00 76 1 c. lentils, uncooked (7.5 oz.)<br>4 c. water<br>2 tsp. vegetable oil<br>1 to 1.5 c. chopped onions<br>1/4 tsp. salt<br>1/4 tsp. pepper Bring water to a boil in a medium saucepan. Add lentils, cover pot, reduce heat, and simmer 40 to 45 min. until lentils are tender. Drain.<br>Heat oil in a large nonstick skillet over medium heat. Add onions and cook until browned. Stir frequently and add small amounts of water, if necessary to avoid sticking.(The secret to the flavor of this dish is to make sure the onions are nicely browned.)<br>In a food processor, combine lentils, cooked onions, salt, and peppers. Process until smooth.<br>Transfer to a bowl and chill several hours to blend flavors.<br>Serve on crackers or make a delicious sandwich on rye bread with lettuce, tomato and sliced onion. 109 2002-04-28T22:17:57-06:00 77 1 c. flour<br>1 c. yellow cornmeal<br>1 Tbsp. baking powder<br>1 tsp. salt<br>1/2 c. sugar<br>3 large eggs, beaten or egg replacer<br>1/2 c. buttermilk<br>1/2 c. milk<br>1/4 c. butter, melted<br>1 tsp vanilla extract Preheat oven to 425 deg.<br>Spray a 9-in. round cake pan with nonstick cooking spray and lightly flour.<br>Mix flour, cornmeal, baking powder, salt and sugar in a medium bowl. In a separate bowl, combine eggs, buttermilk, milk, butter and vanilla; stir well.<br>Add egg mixture to dry ingredients; stir just until ingredients are moistened.( Do not overmix.)<br>Pour batter into prepared pan and bake 20 to 25 min. until golden in color.<br>Remove from oven and invert onto round plate. Carefully remove from plate and cool on wire rack. 116 2002-06-09T10:49:01-06:00 78 1 medium onion thinly sliced<br>1 medium green pepper chopped<br>28 oz tomato sauce<br>1 tsp prepared mustard salt pepper<br>1/4 c. oil Add onion, green pepper, rice and 1/4 c. oil in pan. Stir on high heat until lightly brown.<br>Add tomato paste, 2-1/2 c. hot water and remaining ingredients. Bring to a boil then cover and simmer 25 min. 110 2002-06-09T10:56:16-06:00 79 Dressing----- 2 T. red wine vinegar, 1 T. olive oil, 1/2 tsp. garlic, minced<br>2 C. green beans cut into 1 in. pieces<br>1 C. chickpeas, rinsed and drained Mix together the dressing ingredients and set aside.<br>Steam the green beans for 4 min.<br>Toss together the steamed green beans and the chickpeas with the dressing. Serve warm or chilled. 114 2002-06-09T11:02:57-06:00 80 1 lb. extra-firm tofu<br>1/2 c. Braggs or soy sauce<br>3-4 Tbsp liquid smoke<br>1/8 c. water<br>1 Tbsp. onion powder<br>1 tsp garlic powder or 1 clove garlic, crushed<br>1 Tbsp. pepper<br>1 tsp. sweetner Cut the drained tofu into long narrow strips(about 1/4 in. thickness).<br>In a small bowl, whisk together the Braggs, liquid smoke, water, onion powder, garlic, pepper and sweetner.<br>Place the tofu strips in a shallow baking pan or on a cookie sheet and pour the marinade over them. Let them marinate for several hours or overnight for best results.<br>Cook the tofu in a food dehydrator or bake in the oven for about 4-6 hours at 200 deg. F.<br>Turn the tofu over once every hour so it bakes evenly. Continue until the texture is very chewy, but not crisp.<br>Tofu jerky will keep indefinitely. Store in a container with a tight-fitting lid. 113 2002-06-09T11:36:46-06:00 81 1 Tbsp. oil<br>1 onion, peeled and chopped<br>1 garlic glove, crushed<br>1 dried red chili, crumbled<br>1 tsp. ground coriander<br>1/4 tsp. ground tumeric<br>2/3 c. lentils<br>2-1/2 c. water<br>1/2 lb spinach washed<br>salt and pepper Heat oil in a large saucepan and put in onion. Let them cook covered for 10 min.<br>Add garlic, chili and spices. Cook for 1 min., stirring, then add lentils. Stir, then add water. Bring to boil. Simmer, uncovered for 30 min.until soft.<br>Add spinach to pan and cook for about 10 min.<br>Add season and serve. 116 2002-06-09T11:47:18-06:00 82 1 c. rice<br>2 c. water<br>1 black cardemom<br>2 cinnamon sticks<br>1 bay leaf<br>2 tsp. cumin seeds<br>2 Tbsp. Ghee<br>Salt to taste Wash and soak rice 1/2 hour before preparing. Drain the rice.<br>Heat ghee and add cumin seed, bay leaf, cardemom and cinnamon sticks.<br>When cumin seeds sizzle, add drained rice and stir to coat rice.<br>Add salt and water. Bring to a boil. Reduce the heat to low and cover with a lid. Leave a little opening for the steam to escape.<br>When holes appear on top, rice is done. 110 2002-06-24T21:10:16-06:00 83 4 oz. dry pasta<br>1 carrot, shredded<br>1/2 bell pepper, slivered<br>2 radishes, sliced<br>1 green onion, minced<br>Dressing:<br>3 Tbsp. Rice Vinegar<br>1 Tbsp. Soy Sauce<br>2 Tbsp. Oil<br>2 Tbsp. Sesame seeds<br>Pepper to taste Cook pasta. Drain.<br>Mix together the dressing ingredients.<br>Combine pasta, vegetables, and dressing. Toss gently. 110 2002-06-24T21:27:06-06:00 84 8 oz. pasta rings, cooked al dente<br>1 c. fresh or frozen peas, steamed<br>1/2 c. chopped onion<br>1 large cucumber, chopped<br>1/4 c. chopped chives<br>1 c. Vegenaise<br>Salt, pepper, and some sugar to taste (can use sucanat) Combine pasta and veggies. Separately mix vegenaise and spices. Add everything together. Serve chilled. 110 2002-06-24T21:34:36-06:00 85 4 c. macaroni, uncooked<br>1 med. onion, diced<br>3 stalks celery, diced<br>1 small jar pimento, diced<br>sweet pickle relish, to taste<br>1 c. frozen peas, rinsed, thawed & drained<br>Yves vegan bologna, diced<br>Vegan mayo & Tofutti Sour Supreme, to taste<br>Salt & Mrs. Dash, to taste Mix everything together. Chill before serving. 114 2002-10-18T21:03:40-06:00 86 8 oz. Tofutti Mock Cream Cheese<br>6 oz. Cocktail Sauce<br>6 Veggie Shrimps (from vegieworld.com) Spread the Tofutti mock cream cheese on a 10 inch plate.<br>Spread the cocktail sauce on top of the Tofutti.<br>Slice the Veggie Shrimp into coins and place on top of the dip. Eat with your favorite crackers!<br>*To purchase Veggie Shrimp, go to www.vegieworld.com. It is a frozen product and they will ship it overnight to your door. 110 2002-10-18T21:09:57-06:00 87 2 cans of peas, drained<br>1 c. green onions, chopped<br>1 c. radishes, sliced<br>2 c. celery, sliced<br>2 c. carrots, shredded<br>2 c. cauliflower buds<br>2 c. broccoli buds<br>DRESSING:<br>1/3 c. oil<br>2/3 c. vinegar<br>1 c. sugar<br>2 tsp. salt<br>1/8 tsp. pepper Put prepared vegetables into a large bowl.<br>In a separate bowl, Mix dressing ingredients until sugar is dissolved.<br><br>Pour over vegetables, cover and let marinate for 24 hours in a refrigerator. Makes 10 cups. 110 2002-10-18T21:19:40-06:00 88 4 c. fresh sweet corn, or 2 cans corn, drained<br>2 cans black beans, drained<br>2-3 large stalks of celery<br>1/2 to 1 whole green pepper, diced<br>1/2 to 1 whole red pepper, diced<br>green onions, a large handfull<br>fresh chopped cilantro, a large handfull<br>DRESSING:<br>1/4 c. olive oil<br>1/4 c. red wine vinegar<br>1/4 c. Balsamic vinegar<br>1 to 2 Tbsp. sugar (to taste)<br>fresh ground black pepper Combine dressing ingredients and mix well until sugar in dissolved.<br>Add dressing to salad ingredients. Mix well, then chill. 113 2002-10-18T21:30:12-06:00 This is a vegan version of a classic, Thanksgiving side dish. 89 2 egg equivelents (1 Tbsp. Egg Replacer)<br>2 c. corn<br>1 c. plain soy milk<br>1/4 tsp. salt<br>1/8 tsp. pepper<br>1 c. cracker crumbs (Saltines)<br>3 Tbsp. margarine Mix all ingredients except the margarine.<br>Pour mixture into a greased baking dish. Put the margarine on top of the mixture.<br>Bake for 45 min. at 325 degrees. 109 2003-02-07T18:04:40-07:00 90 3 cups cornmeal<br>2 cups white flour<br>1 T. baking powder<br>1/2 t. baking soda<br>1/2 c. sugar<br>1 t. salt<br>2 cups soy milk<br>1/2 cup vegetable oil Preheat oven to 400 degrees F.<br>Mix lightly and put in oiled 9 x 12 pan. Bake 20 minutes. 108 2003-02-20T14:52:17-07:00 Cheesecake Bars that are fun and easy to make. Origional recipe made veagn for a lemon cheesecake bars from Cookies! A cookie lovers collection by Cy Decosse Inc. 91 1 3/4 cups crushed vanilla wafers (crust)<br>1/2 cup oil or soy butter (crust)<br>8 oz package Tofutti cream cheese<br>1/3 cup sugar<br>1/2 cup Tofutti sour cream<br>1 egg equivalent (egg substitute/replacer)<br>1 tsp vanilla extract Preheat oven to 350 degrees.<br>In a bowl, mix vanilla wafers and oil until the wafers are well coated.<br>Press mixture evenly onto an ungreased 8 inch square pan to form the crust and set aside.<br>In another bowl, beat the cream cheese and sugar at medium speed until smooth.<br>Add the reamining ingredients and beat until smooth. Spread the mixture evenly over the crust in the pan.<br>Bake for 50-55 minutes ot until the top of the cheesecake is light-golden brown.<br>Refrigerate completely before serving. 110 2003-02-22T15:21:18-07:00 92 bow or rotini pasta - el dente (cooked)<br>2-3 tablespoons olive oil<br>lemon juice from 1/2 lemon<br>white wine vinegar<br>black olives<br>feta cheese<br>fresh basil<br>chives<br>1 zucchini<br>halved grape tomatoes Give or take any vegetables you like as long as the ingredients are balanced in quantity.<br>Combine everything, and let it marinate for around 8 hours to allow the flavors to absorb into the vegetables and pasta.<br>Flavor to taste with salt. 109 2003-02-22T15:30:40-07:00 93 1 pck. dry yeast (dissolved in 1/4 cup 85 degree water)<br>1 1/2 cup warm water<br>4 cups wheat flour<br>1 teaspoon sugar<br>1 teaspoon salt<br>1 tablespoon olive oil (shortening & margarine may also be used)<br>1 bunch chopped green onions Combine ingredients and let rise for 2 hours.<br>Roll dough into balls and place on oiled baking sheet.<br>Glaze tops of balls with olive oil, and sprinkle with sesame seeds.<br>Bake at 400 degrees for 15 minutes, then at 350 degrees for another 30 minutes. 110 2003-02-22T15:37:54-07:00 94 1 head red leaf lettuce<br>1 can mandarin oranges, drained and rinsed<br>sliced almonds<br>sliced carrots<br>sliced yellow pepper<br>sliced red onion Toss ingredients in a large bowl and serve fresh. 119 2003-02-22T15:42:18-07:00 95 1 whole sweet onion<br>1 green pepper<br>1 red pepper<br>5 garlic cloves<br>2 cans kidney beans<br>1 can tomato sauce<br>1 can black beans<br>1 can stewed tomatoes<br>chili powder<br>garlic powder<br>cumin<br>Ms. Dash seasoning Saut? onions, garlic, and peppers until golden brown<br>Add beans, tomatoes, and sauce, stirring occasionaly.<br>Season to taste with salt, pepper, and other spices. 114 2003-02-24T17:55:31-07:00 96 3/4 cups crushed vanilla wafers<br>1/3 cup sugar<br>1 egg equivalent (egg substitute/replacer)<br>1 tsp vanilla<br>1 8 oz package of tofutti cream cheese<br>1/2 cup tofutti sour cream<br>1/2 cup oil Preheat oven to 350 degrees.<br>In a bowl, mix wafers and oil.<br>Press evenly onto ungreased 8 inch square pan.<br>Set aside.<br>In another bowl, mix together cream cheese and sugar.<br>Beat at medium speed until smooth.<br>Add remaining ingredients.<br>Beat at medium speed until well blended.<br>Spread evenly over crust.<br>Bake 50-55 minutes or until light golden brown.<br>Cool completely and serve.<br>Keep refrigerated. 113 2003-02-28T12:57:47-07:00 97 2 cups wild mushroom stock (see recipe on this site)<br>2 tsp. dijon mustard<br>1 tsp. tomato sauce<br>flour<br>for potatoes:<br>10 baby red potatoes<br>2 leaves basil, chopped<br>2 cloves garlic, minced<br>4 tbsp. olive oil<br>1 tbsp. oregano, chopped<br>1 tsp. rosemary, chopped<br>pinch of black pepper Heat olive oil in frying pan.<br>Saute herbs, garlic, pepper, and cook over low heat for 5-10 minutes.<br>Cut potatoes into 1/2 inch cubes.<br>Grease baking pan and preheat oven to 400 degrees.<br>Coat potatoes with oil mixture<br>Spread potatoes in baking pan<br>Bake potatoes approx. 30 minutes or until tender.<br>For the sauce, combine the mushroom stock, mustard, and tomato sauce in a saucepan, and whisk until blended.<br>Heat mixture to boiling, stirring often.<br>Add flour 1 tbsp. at a time, and whisk until smooth. Continue adding flour until the sauce thickens. 119 2003-02-28T13:07:50-07:00 98 9 cups water<br>1 cup scallions, chopped<br>2 basil leaves, chopped<br>1/2 oz. dried porcini mushrooms<br>3 large portabella mushroom caps.<br>1 cup madeira wine<br>2 tbsp. olive oil<br>1 tbsp. rosemary, chopped Soak porcini mushrooms to hydrate.<br>Slice all the mushrooms and chop scallions.<br>Add olive oil to large cooking pot and saute mushrooms and scallions in the olive oil.<br>Add the water and the madeira wine to the pot, and heat to boiling.<br>Add the chopped basil and rosemary, and boil to reduce liquid. Continue boiling until liquid is reduced to 2-3 cups.<br>Remove from heat, and strain it to remove all solids.<br>Cover and refrigerate. Use for soup or sauce. 116 2003-03-10T21:09:13-07:00 99 Steamed rice<br>3 tbsp. peanut butter<br>1 tbsp. orange juice concentrate<br>3 tbsp. brown sugar<br>1 1/2 cups soy milk<br>2 tbsp. pataks curry paste Melt the curry, peanut butter, orange juice concentrate, and sugar in simmering soy milk.<br>Once combined, simmer chopped veggies of your choice until just soft.<br>Pour the sauce over steamed rice. 113 2003-03-10T21:39:10-07:00 100 2 cups asparagus pieces<br>1 cup artichoke hearts<br>2 cups carrots, sliced<br>1-2 cups apple cider<br>pinch of sea salt<br>2 tsp. apple cider vinegar Combine apple cider and apple cider vinegar in a frying pan.<br>Steam vegetables until tender.<br>Add vegetables to cider and vinegar, heat over high heat.<br>Add sea salt to taste. 108 2003-03-10T21:42:46-07:00 101 1 cup margarine<br>2 cups flour<br>4 tbsp. sugar<br>Egg substitute = 6 tbsp. ground flax seed and 1 cup water<br>2 cups sugar<br>5 to 6 cups cut up rhubarb<br>4 tbsp. flour<br>1 cup soy milk<br>2 tbsp. vanilla To make the crust, mix margarine, 2 cups flour, and 2 tablespoons sugar in the bottom of a 9 x 13 cake pan, and bake for 5 minutes at 350 degrees.<br>Mix half of the egg substitute, 2 cups sugar, rhubarb, 4 tablespoons flour, soy milk, and pinch of salt.<br>Pour mixture over the crust, and bake for 45 minutes at 350 degrees.<br>To make the topping, mix the other half of the egg substitute with 2 tablespoons of sugar and 2 tablespoons of vanilla with an electric mixer. Then pour the topping over the rhubarb dessert and bake for another 10 minutes, or until the center of the toppi 101 2003-03-10T21:57:33-07:00 102 1/3 cup lemon juice<br>1/2 cup canola oil<br>1/2 tsp. paprika<br>1 clove garlic<br>1/4 cup parsley<br>1 sliced avocado<br>1/2 pound mushrooms Mix the lemon juice, oil, and paprika together.<br>Mince 1 clove garlic and parsley and add to the oil mixture along with the sliced avocado.<br>Slice mushrooms and add to the mixture.<br>May be served over hot or cold pasta. 105 2003-03-10T22:03:06-07:00 Quick, easy and economical. 103 1 tbsp. oil<br>1 chopped onion<br>1 1 lbs. 3 oz. can of meatless vege-burger<br>1 14.5 oz. can of whole tomatoes<br>2 15.5 oz. cans of chili beans<br>1 15.5 oz. can of black beans<br>1 15.5 oz. can of red beans<br>1 15.5 oz. can of kidney beans<br>1 15 oz. can of tomato sauce<br>1/2 1.25 oz. packet of hot chili seasoning mix In a large pot, over medium heat, cook onion in oil.<br>Add Vegetarian Burger and brown slightly.<br>Then add the remaining ingredients, heat thoroughly, and serve! 99 2003-03-10T22:11:03-07:00 104 Margarine<br>2 tsp. garlic paste<br>2 chopped onions<br>2 chopped tomatoes<br>3 cups cooked vegetables such as potatoes, green peas, green bell peppers, and cauliflower<br>1 tbsp. pav-bhaji masala, which is available at an Indian foods store<br>2 tbsp. oil Shallow fry 2 tbsp. garlic paste and chopped oinon in oil until soft.<br>Add tomatoes, pav-bhaji masala, and a pinch of salt.<br>Add cooked vegetables. Cook for 5 to 10 minutes. Then mash the vegetables for 2-3 minutes.<br>Add a blob of margarine. 110 2003-04-20T20:02:47-06:00 105 1 bag fresh spinach<br>thinly sliced onion<br>mandarin oranges<br>washed, dried, and cut strawberries<br>1/2 cup oil<br>1/4 tsp. garlic powder<br>1/4 tsp. salt<br>1/4 tsp. dry mustard<br>1/4 cup red wine vinegar<br>1/4 cup (scant) honey<br>1/4 tsp. onion powder<br>1/4 tsp. pepper In a covered container, mix and shake the oil, garlic powder, salt, dry mustard, red wine vinegar, honey, onion powder, and pepper.<br>Pour the mixture over the spinach, onion, mandarin oranges, and strawberries and toss gently.<br>Optional nuts:<br><br>In a pan, melt butter (margarine) and whatever nuts or seeds that you prefer, and brown them. Cool them before tossing them in with the salad. 109 2003-04-20T20:10:25-06:00 Ginger is known for its healing properties and spicy taste. It turns this already dynamic loaf into a Spice Capade! 106 3 cups flour<br>2 1/2 tsp. baking powder<br>1/2 tsp. baking soda<br>1/2 tsp. salt<br>1 tsp. allspice<br>egg replacer (to equal 2 eggs)<br>1/2 cup oil<br>1/2 cup molasses<br>1 cup soy milk<br>1 tsp. vinegar<br>3 to 6 tbsp. fresh ginger, grated<br>1/2 cup crystallized ginger, chopped (optional)<br>1/2 cup walnuts Preheat oven to 350 degrees Fahrenheit.<br>In a large bowl, sift together the flour, baking powder, baking soda, salt, and allspice.<br>Add the egg replacer, oil, molasses, milk, vinegar, ginger, optional crystallized ginger, and nuts.<br>Mix together gently until "just mixed."<br>Spoon the batter into a lightly oiled loaf pan and bake for 50 minutes.<br>Test with a knife to see if done.<br>Let cool for 10 minutes before slicing and serving. 101 2003-04-20T20:18:01-06:00 107 1 box 16 oz. spaghetti noodles<br>2 jars 26 oz. Five Brother Bertolli Summer Vegetable Sauce<br>2 cloves garlic, chopped<br>1/2 package lightlife smart ground Prepare spaghetti noodles according to the directions on the box.<br>Add the heated spaghetti sauce, smart ground, and garlic and stir. 119 2003-04-20T20:26:28-06:00 108 1 cup wild rice, or one 12 oz. pkg pre-cooked wild rice<br>4 cups salted water (omit if using pre-cooked rice)<br>1 large onion, chopped (or 3 heaping tbsp. dried flakes)<br>2 cloves garlic, crushed (or 1/4 tsp. dried garlic)<br>1-2 carrots, chopped<br>1 cup broccoli florets<br>1 cup cashews blended + 1 cup water to form a cream<br>2 cups water<br>1/8 tsp oregano<br>1/8 tsp thyme<br>1/8 tsp marjoram<br>salt to taste Saut? onion and garlic in 1 tbsp. olive oil.<br>Add rice to the 4 cups of salted water and bring to a boil.<br>Let simmer for 45 minutes, until the rice is cooked.<br>Then mix the 1 cup blended cashews, 2 cups water, Braggs amino acids, fake chicken seasoning, oregano, thyme, marjoram, and salt.<br>Add the cooked rice, vegetables, and saut?ed ingredients. 108 2003-04-21T15:54:46-06:00 109 4 cups bread chunks<br>2 cups soy milk<br>1/2 cup raisins<br>1 teaspoon cinnamon<br>1/2 cup sugar Preheat oven to 350 degrees Fahrenheit.<br>Combine all ingredients in a deep, glass, bake-safe container and bake for about 30 minutes. 109 2003-04-29T17:32:58-06:00 110 1/4 cup oil<br>3 cups rice<br>1 cup split chick peas<br>1 cup tuvar dal<br>1 cup spinach<br>2 tbsp. cilantro<br>1 tbsp. sugar<br>1 tsp. salt<br>2 tbsp. plain yoghurt<br>1 tbsp. lemon juice<br>1 tbsp. sesame seeds<br>1/2 tsp. chili powder<br>1/2 tsp. tumeric powder<br>1 tsp. mustard seeds<br>2 cloves of garlic<br>1 tsp. ginger Soak the rice seperately for 4-5 hours in water.<br>Blend the rice after soaked, but not too smooth.<br>Also blend the Tuvar dal.<br>Add everything to the mixture except for the sesame seeds, mustard seeds, oil, and baking powder.<br>Heat the oil and then add it to the mixture including the sesame seeds, mustard seeds, and baking powder.<br>Mix it all together with a spoon.<br>Spray a glass baking pan with cooking spray and pour the mixture into it.<br>Put everything in the oven for 1/2 hour on 350 degrees. Let the bread cool before eating it. Try using ketchup. 119 2003-04-29T18:07:48-06:00 111 6 green-tipped bananas<br>1 cup pinto beano pepper<br>1 chopped jalapeno<br>1 onion, chopped<br>1 tablespoon vegetable oil<br>one 14 oz. can of stewed tomatoes Peel the bananas, boil them for 10 minutes or until they begin to get soft; slice into bite-size chunks.<br>Heat oil in a large frying pan and saute onion and jalapeno for a few minutes.<br>Add beans and banana chunks, continuing to saute until they are coated in oil.<br>Pour the stewed tomatoes over the bananas and beans.<br>Add enough water to cover the whole mixture and simmer for 40 minutes or until the bananas are tender.<br>Serve hot. 110 2003-04-29T21:52:39-06:00 112 raw sprouted green lentils<br>chopped yellow onion<br>red onion<br>fresh lemon juice<br>Udos Choice Oil Omega 3, 6, 9<br>fresh garlic<br>curry powder<br>chopped orange bell pepper<br>spinach<br>sliced roma tomatoes Toss all ingredients gently and enjoy! 109 2003-04-29T22:41:24-06:00 113 1 1/2 cups light brown sugar<br>2/3 cup veg. oil<br>1/4 cup silken tofu<br>1 cup soy milk mixed with 1 tbsp. lemon juice - let stand 10 min<br>1 tsp. baking soda<br>1 tsp. salt<br>1 tsp. vanilla<br>2 1/2 cups flour<br>1 1/2 cups diced rhubarb<br>1/2 cup chopped pecans<br>1/3 cup white sugar<br>1 tbsp. margarine, melted Preheat the oven to 350 degrees.<br>In a large bowl, combine the brown sugar, veg. oil and tofu and mix it with an electric mixer until smooth.<br>In another bowl, combine the soy milk, baking soda, salt, and vanilla.<br>Alternate adding the soy milk mixture and the flour to the sugar mixture, beating well after each addition.<br>Fold in the rhubarb and the pecans.<br>Pour the batter into a lightly greased and floured loaf pan.<br>Stir the white sugar and melted margarine, then sprinkle over the top of the loaf.<br>Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. 110 2003-04-29T22:54:26-06:00 114 1 head of lettuce torn into pieces<br>1 head of cauliflour finely sliced<br>1 bunch of green onions, diced<br>1 small chopped tomato<br>1 small can sliced black olives<br>1 ripe avocado cut into small pieces<br>Dressing - 1 1/2 cup vegenaise mixed with 1 package of taco seasoning from taco bell Mix all ingredients gently.<br>Just before serving, stir the dressing into the salad along with 1/2 package of tortilla chips. 108 2003-04-30T18:05:14-06:00 115 1 cup sugar<br>1 cup corn syrup<br>1 cup peanut butter<br>6 cups crispy rice cereal<br>2 cups chocolate chips Cook the sugar and corn syrup in a medium saucepan over medium heat until bubbly.<br>Remove from heat and add the peanut butter. Pour over the cereal and mix well.<br>Spread the mixture in a 9 x 13 inch pan.<br>In a double boiler, melt the chocolate chips and pour over the ceral mixture.<br>Chill until firm and cut into squares. 114 2003-08-20T22:30:07-06:00 Middle Eastern, Deep-fried, spicy chick pea batter. 116 1 1/3 cups dried chickpeas<br>6 spring onions<br>2 tsp. coriander seeds<br>2 tsp. cumion seeds<br>1 clove garlic<br>2 tsp. chopped parsley<br>1 tsp. sea salt<br>1 tsp. baking soda<br>oil for deepfrying Cover chickpeas with cold water and leave to soak overnight. Drain well and grind in a food processor, liquidizer, or mincer.<br>Chop the scallions finely. Grind the coriander and cumin. Crush the garlic.<br>Combine all remaining ingredients with the chickpeas in a large bowl. Mix thoroughly.<br>Form the mixture into small balls, the size of a walnut. Deepfry them in oil which has been heated to 350-375F/180-190C until they are golden. Drain thoroughly on paper towels. 114 2003-08-20T22:40:28-06:00 Sandwich with a Middle Eastern Flare 117 Pitas<br>Hummus<br>Cucumber<br>Other veggies (optional) Warm the pitas. Cut into 4 sections.<br>Spread the hummus into each section.<br>Slice the cucumbers and other veggies and add them to each section.<br>Serve. 104 2003-08-20T22:49:36-06:00 Peanut Buttercookies adapted. 118 2 cups almond butter<br>sugar<br>1 tsp vanilla<br>flour<br>baking powder<br>1 tsp. salt whip together almond butter, sugar, and vanilla.<br>Sift flour with baking powder and salt.<br>Add dry ingredients to the wet ingredients and mix together.<br>Bake at 375F for 15 minutes. 100 2003-08-20T22:54:00-06:00 Raw and vegan. 119 203 cups almonds, soaked 8-12 hrs<br>1 Tbs. Bragg Liquid Aminos<br>2-4 Tbs. Water or Lemon Juice<br>1 Tbs. Psyllium Powder<br>1 tsp. garlic hearb bread seasoning (spice hunter)<br>5 cups coarsely chopped spinach<br>1/2 cups raw pine nuts<br>1/3 - 1/2 cup lemon juice<br>1 Tbs. water<br>1/2 cup firm tofu<br>1 Tbs. red onion, chopped<br>1 Tbs. freshly chopped dill, or 1 1/2 tsp. deliciously dill spice (spice hunter)<br>1 stalk celery, coarsely chopped<br>2 tsp. psyllium powder For the crust, process the almonds in your food processor until they are uniformly fine.<br>Add the liquid aminos and pulse-chop.<br>gradually add the water until m ixture holds together.<br>Finally, sprinkle the psyllium and seasoning while the processor is running. Press into a 9-inch pan and set aside.<br>For the mousse, put in the food processor the spinach, lemon juice, Liquid Aminos, and water, and process until smooth.<br>Add the tahini, onion, and dill.<br>Process until the mixture is a thick puree.<br>Gradually sprinkle in the psyllium while the machine is running.<br>Press the pate into the pie crust immediately.<br>Refrigerate for at least 30 minutes or up to 24 hours before eating. 109 2003-08-20T23:03:54-06:00 Adapted to make vegan. 120 1 cup cornmeal<br>1 cup flour<br>1/2 tsp. salt<br>4 tsp. baking powder<br>2 Tbsp. sugar<br>1 egg (replacer)<br>1 cup soymilk<br>1/4 cup vegetable oil Sift dry ingredients together in a bowl.<br>Add egg replacer, soymilk, and oil. Beat until smooth.<br>Bake in 8-inch square pan for 20-25 minutes at 425F.<br>Serve warm. 114 2003-08-20T23:07:52-06:00 121 1 small red pepper, chopped<br>1 Tbsp. olive oil<br>1 1/2 cups cashews<br>1/4 cup sesame seeds<br>1/2 cup water<br>1/4 cup lemon juice<br>1/4 cup olive oil Saute the red pepper in the oil until soft.<br>Blend everything in a food processor.<br>Add 2/3 cup nutritional yeast and stir in. 110 2003-08-20T23:11:53-06:00 122 3/4 cup feta, cubed or crumbled<br>6 ripe, firm tomatoes<br>1/2 cucumber, cut into chunks<br>1 red onion, finely sliced<br>1/4 cup pitted kalamata olives<br>salt and pepper to taste<br>4 tbsp. olive oil<br>4 tbsp. fresh lemon juice<br>4 tbsp. red wine vinegar<br>1 tbsp. oregano<br>1 clove garlic, crushed Mix together the last 6 ingredients and chill for an hour.<br>Pour the dressing over the salad and toss.<br>Serve immediately. 102 2003-09-24T15:37:24-06:00 123 1/2 cup walnuts<br>1/2 cup pecans<br>9 cups hot water<br>1/4 cup maple syrup<br>1/2 tsp. xanthum gum Blend all ingredients.<br>Strain out nut meal.<br>Chill before serving. 108 2003-09-24T15:41:13-06:00 124 1 cup brown sugar<br>1 cup karo syrup<br>1 cup peanut butter<br>6 cups rice krispies<br>12 oz. dark chocolate Cook first 3 ingredients in a sauce pan until just boiling(do not overcook.)<br>Add the rice krispies and mix.<br>Pat in a dish.<br>Melt chocoalte and spread on top.<br>Let set before serving. 113 2003-09-24T15:45:21-06:00 125 2 cups water<br>1 cup quinoa Boil the water.<br>Add the quinoa.<br>Reduce temperature to low and let simmer for 15 minutes, covered. 110 2003-09-24T15:47:32-06:00 126 1 bag Coleslaw Mix<br>1 tsp olive oil<br>1 pack noodles<br>1/2 cup chopped almonds<br>1-2 tbsp. sesame seeds<br>1 garlic clove, diced<br>3 green onions, chopped Heat the oil in a pan.<br>Saute all the ingredients until lightly browned.<br>Top with dressing when ready to serve. 110 2003-09-24T15:51:05-06:00 127 1/4 cup oil<br>1/4 cup or less of vinegar<br>1 tbsp. soysauce<br>1/4 cup honey or sugar to taste Whisk together.<br>Top over the oriental salad when ready to serve. 119 2003-09-24T15:55:57-06:00 From the Book: Rejuvenating Recipes to Alkalize and Energize for Life!<br><br>"This great soup is rich in zinc and has a rich tomatoeeee flavor!" 128 12 stalks medium Asparagus (or 17 thin stalks)<br>1 avocado<br>5-6 large tomatoes<br>1 cup fresh parsley<br>3-5 sun-dried tomatoes (bottled in olive oil)<br>1/4 cup dried onion<br>4 cloves fresh garlic<br>1 red bell pepper<br>bragg liquid aminos to taste<br>1-2 tsp. spice hunter herbes de provence<br>2 tsp. spice hunters deliciously dill<br>2 lemons or limes, cut in thin slices Trim and dice the tips from the asparagus and set aside for a garnish.<br>In a food processor or vita-mix, blend the asparagus and red tomatoes, parsley, dried tomatoes, spices, garlic, onion, and red bell pepper.<br>Blend in the avocado until soup is smooth and creamy.<br>Warm in an electric skillet and garnish with lemon or lime slices on top.<br>Season with braggs to tast or serve cold in the summertime.<br>Sprinkle diced asparagus tips on top of soup just before serving. 109 2003-09-24T16:05:00-06:00 From the book: The New Enchanted Broccoli Forest 129 2 cups wrist-temperature water<br>1 package active dry yeast<br>drop of molasses<br>1 1/2 cups whole wheat bread flour<br>4 tbs. olive oil<br>1/3 cup molasses<br>1 tbs. salt<br>3 more cups whle wheat bread flour<br>4 cups unbleached white flour<br>a little olive oil for the bowl and the pans Place the water in a large bowl and sprinkle in the yeast. Add the drop of molasses and let it stand for about a minute or two.<br>Beat in 1 1/2 cups whole what bread flour with a whisk, cover the bowl with a clean tea towel, and put it in a warm place to rise for 35-40 minutes.<br>Beat in the mix.<br>Add the additional flour 1 cup at a time, graduating from wooden spoon to floured hand as the dough thickens. When all the flour is added, turn out the dough onto a clean, floured surface.<br>Knead the dough for about 10-15 minutes, adding extra flour, as necessary, to combat stickiness.<br>Oil the bowl, and roll the kneaded dough in it so its surface gets nicely coated. Cover with a towel, and let it rise until its bulk has doubled. (This will take aobut 1 1/2 - 2 hours.)<br>Punch down the risen dough, return it to the floured surface, and knead for another 5-10 minutes, adding flour if necessary. Divide in half and form 2 loaves. Oil 2 bread pans or baking trays, place the loaves in or on them, and cover with the towel. L<br>If desired, brush the loaves with water or soymilk for various effects on the crust. Bake for about 40 minutes, or until the loaves sound hollow when tapped resolutely on the bottom. Remove the breads from the pans or tray right away, and cool on a rack<br>As an option, add 1 cup of dried fruit, nuts or cooked grains to the mix. 114 2003-10-17T16:01:18-06:00 Pastry filled with potatoes, peas, and spices 130 1/3 cup oil<br>1 tsp. mustard seed<br>1 tsp. cumin seed<br>1/2 tsp. asofoteda<br>1 large onion, diced<br>3 large potatoes, diced, uncooked<br>1 tsp. red chili powder<br>1/2 tsp. cumin powder<br>1/2 tsp. coriander powder<br>1 cup peas, frozen<br>1 tbsp. lemon juice<br>1 tbsp. sugar<br>salt to taste 2 cups chickpea (gram) flour 1 tsp salt 1 tbsp oil warm water For the Filling:<br><br>Heat oil in large pot. Throw in mustard seed. Add cumin seed once the mustard seed starts to pop. Add asofoteda.<br>Add the onion and cook for 5 minutes.<br>Add spices and mix well. Cook for 5 minutes.<br>Add the peas and salt and cook til the potatoes are tender.<br>Let the mixture cool.<br>To make the pastry: Place flour in a large mixing bowl. Add the salt and mix well into the flour.<br>Make a well and add the oil. Mix together.<br>Add enough warm water to form a soft yet somewhat sticky dough. Knead for about 5 minutes.<br>Pull apart into 24 balls. Roll each ball into a very thin round shape. Use flour if necessary.<br>Wet the round with some water. Place a little filling in the middle of the round.<br>Fold ends until filling is secured and the shape is triangular.<br>Place in a preheated deepfryer (375 degrees) for 5 minutes or until it is golden.<br>Serve warm. 108 2003-10-17T16:19:43-06:00 131 6 squares Bakers unsweetened baking chocolate<br>1 cup soy margarine<br>2 cups sugar, white<br>1 cup turbinado sugar<br>1 package of firm silken tofu, pureed<br>1 1/2 tsp. chocolate extract<br>1 1/2 cups flour<br>1 cup coarsely chopped macadamia nuts Heat oven to 350 F (325 F for glass baking dish)<br>Oil a baking dish.<br>Microwave chocolate and margarine in large microwavable bowl on high 2 minutes until margarine is melted. Stir until chocolate is completely melted.<br>Stir sugar into chocolate mixture until well blended.<br>Mix in pureed tofu and chocolate extract. Stir in flour and nuts until well blended.<br>Spread in prepared pan.<br>Bake 30-35 minutes or until toothpick inserted in center comes out with fudgy crumbs. Serve warm. 114 2003-10-17T16:28:08-06:00 132 16 oz. Better than cream cheese<br>1 1/2 cup brown sugar<br>2 tsp. vanilla Melt everything together. Serve warm or cold with apple wedges. 114 2003-10-17T16:30:47-06:00 Raw 133 chickpeas, sprouted<br>garlic<br>olive oil<br>sundried tomatoes<br>salt<br>gamashio (seaweed)<br>basil, freeze dried<br>garam masala<br>lemon<br>raw tahini Not sure. 101 2003-10-17T16:34:24-06:00 134 1 lb. manicotti<br>2 lbs. firm or soft tofu, patted dry and mashed<br>2 cloves garlic, minced<br>1/2 cup soy milk<br>2 tbsp. olive oil<br>2 tbsp. lemon juice<br>1 tbsp. sugar<br>salt and pepper to taste<br>2 tbsp. minced fresh parsley<br>1 cup chopped fresh spinach (optional)<br>4 cups homemade or commercial spaghetti sauce Prepare the manicotti according to package directions. Gently drain and rinse the noodles.<br>Preheat the oven to 350 degrees.<br>In a large mixing bowl, stir together the mashed tofu, garlic, soy milk, olive oil, lemon juice, sugar, salt, pepper, parsley, and spinach, if using.<br>Line a 9 x 13-inch baking pan with 2 cups of the spaghetti sauce.<br>Gently spoon the tofu mixture into each manicotti until they are all full.<br>Place the filled manicotti noodles in one layer on top of the spaghetti sauce.<br>Pour the remaining sauce over the stuffed noodles. Cover the pan tightly with aluminium foil and bake for 30 minutes, or until the sauce bubbles. 110 2003-11-18T00:48:30-07:00 135 1 bunch broccoli<br>1 small red onion<br>1 cup sunflower seeds<br>1 cup raisins<br>dressing:<br>2 tbsp. sugar<br>2 tbsp. vinegar<br>1 cup veganaise Cut broccoli and onion. Mix in sunflower seeds and raisins.<br>Mix dressing ingredients together and add to salad right before serving. 108 2003-11-18T00:53:50-07:00 136 1 lb. firm silken tofu<br>16 oz. fresh pumpkin puree<br>1 1/4 cup granulated sugar<br>1 tsp. cinnamon<br>1 tsp. vanilla<br>1/2 tsp. ginger<br>1/2 tsp. nutmeg<br>1/4 tsp. ground cloves<br>1/4 tsp. allspice<br>egg replacer, equivalent to 1 egg<br>For the crust:<br>2 cups unbleached all-purpose flour<br>1 tsp. salt<br>1/4 cup cold water<br>2/3 cup solid vegetable shortening Preheat oven to 375 degrees.<br>Blend the tofu in a blender or food processor until creamy and smooth.<br>Add the remaining ingredients and blend well.<br>Pour into the crust and bake about 1 hour, or until a toothpick inserted in the center comes out almost clean.<br>For the crust: <br>Stir the flour and salt together in a bowl. Take out 1/3 cup of the flour mixture and mix with the cold water to make a paste. Set this aside.<br>With a pastry cutter or fork, cut the vegetable shortening into the remaining flour mixture until the texture becomes"pebbly." Add the paste to the flour-shortening mixture and mix until it can be shaped into a ball. Divide into 2 parts.<br>Lightly flour your rolling surface and your rolling pin. Roll one portion of the pie dough at a time. Roll from the center out, lifting the roller at the end of the dough (rather than rolling back and forth.) Roll to a 1/8 inch thickness.<br>Have an 8- or 9- inch pie pan ready. The rolled dough circle should be at least 2 inches larger than your pie pan. Loosen the pastry from the rolling surface, fold it in half, lift it and lay it in the center of the pie pan. Unfold the pastry, gently w<br>Fill with the pumpkin mixture. 103 2003-11-18T01:07:58-07:00 137 108 2003-11-18T01:08:47-07:00 138 6 apples, peeled and sliced<br>3/4 cup of oatmeal, uncooked<br>3/4 c. brown sugar<br>1/2 c. flour<br>1/2 c. margarine Place apples in an 8 x 8 pan.<br>Mix margarine, sugar, flour, oatmeal until crumbly.<br>Place on top of apples.<br>Bake at 350 for 35 to 40 minutes. 113 2003-11-18T01:09:24-07:00 139 101 2003-11-18T01:10:05-07:00 140 2 1/2 tbsp. soy margarine<br>1/4 c. flour, wondra<br>1 1/2 c. vegetable broth, imagine no-chicken flavor<br>2 tbsp. soy sauce, tamari<br>1/4 tsp. black pepper<br>1/8 c. dried parsley Melt margarine in a small sauce pan over medium heat.<br>Add flour and whisk together about 30 seconds; then add broth slowly while whisking.<br>Cook over medium heat for 2 minutes.<br>Add soy sauce and pepper. Continue cooking until gravy is thickened. 113 2003-11-18T01:10:40-07:00 141 103 2003-11-21T16:47:47-07:00 142 1 1/2 c. chopped onions<br>3 tbsp. water<br>2 tbsp. oil<br>2 1/2 c. finely chopped celery<br>3/4 c. chopped walnuts<br>3/4 c. ground pecans or sunflower seeds<br>1 1/2 tsp. salt<br>2 c. soy milk<br>1 1/4 tsp. basil<br>1/2 tsp. sage or 1 1/4 tsp. thyme<br>3 c. whole grain bread crumbs<br>1/4 c. firm silken tofu<br>oats Saute onions in water and oil until clear. Put into bowl and add remaining ingredients, omitting bread crumbs.<br>Stir together well. Fold in bread crumbs.<br>Add blended tofu. Add the rolled oats until desired firmness.<br>Pour into oiled 8" x 8" baking dish. Bake at 350 for 60 minutes. To prevent overbrowning on top, may need to cover with foil near end of baking. Delicious served with country style gravy. 113 2003-11-21T17:01:51-07:00 143 2 c. diced onions<br>2 c. diced celery<br>2 tbsp. sesame oil<br>2 bags of pepperidge farm stuffing - herbed seasoning<br>2 tsp. dried parslely<br>2 tsp. poultry seasoning<br>4 c. vegetable broth (imagine brand, no- chicken flavor) Saute onion and celery in oil.<br>Mix cubes, seasoning, sauteed vegetables, in large bowl until well coated.<br>Place mixture in a 9 x 9 cake pan and bake at 350 until lightly browned. 110 2004-01-05T10:54:42-07:00 144 onions<br>celery<br>wheat meat :white wave:<br>veganaise chop the onions and celery.<br>mix all ingredients together.<br>chill before serving. 114 2004-01-05T10:56:53-07:00 145 4 cups almonds, soaked 8 hrs to germinate<br>1 lb. medjool dates<br>juice of 2 oranges, fresh and un-pasteurized<br>1-2 tsp. vanilla extract<br>a lot of ground cinnamon<br>liquid aminos and real salt, to taste<br>a little of your favorite oil, optional Blend everything other than the almonds in a food processor until smooth.<br>Mix with almonds and dehydrate until crunchy. 110 2004-01-05T11:00:08-07:00 146 One portion:<br>tomatoes, chopped<br>avocados, chopped<br>Equal portion:<br>broccoli stem, chopped<br>cucumber, chopped<br>kale, chopped<br>yellow/orange bell pepper, chopped<br>Dressing:<br>oil<br>lemon juice<br>liquid aminos<br>onion powder<br>garlic powder<br>cumin<br>cayenne<br>basil<br>gomasio(sesame seeds, sea salt, sea weed) Toss veggies together.<br>Mix dressing ingredients together.<br>Mix the dressing into the veggies.<br>Serve immediately. 114 2004-01-05T11:06:18-07:00 147 1 cup basmati rice, soaked in water for 30 minutes<br>1/4 cup currants, soaked in hot water for 30 minutes<br>1/4 cup pine nuts, toasted<br>3/4 cup olive oil<br>2 cups minced onion<br>1 tsp. salt<br>1 cup diced scallions<br>1 tsp. allspice<br>1 tsp. cinnamon<br>1/2 cup chopped tomatoes<br>1/2 cup flat parsley, chopped<br>1/4 cup mint or dill<br>3/4 cup hot water<br>fresh ground pepper<br>36 grape leaves in brine<br>2 cups boiling water<br>fresh lemon juice Heat 1/2 cup of the olive oil.<br>Add the onions to the oil and fry for about 5 minutes.<br>Add the salt and fry for another 5 minutes.<br>Add the scallions and fry for 5 minutes.<br>Add the pine nuts and spices and cook for another 10 minutes.<br>Place 1 tbsp. of filling on each grape leaf and roll up.<br>Pour 2 cups of boiling water and 1/4 cup of the olive oil over the dolmades. Simmer for 45 minutes with a plate to hold down the dolmades.<br>Sprinkle the lemon juice over the dolmades and let cool before serving. 103 2004-01-05T11:17:04-07:00 148 8 potatoes, cooked and mashed<br>1 large onion, chopped<br>2 stalks celery, chopped<br>4 large carrots, chopped<br>2 cups mixed frozen vegetable<br>1/2 stick soy margarine<br>1/2 cup flour<br>2 tsp. vegetable base<br>1 cup water<br>1 cup vegetable juice(saved from cooking)<br>1/2 cup soy milk<br>1 package vegetable soup mix<br>1 tbsp. sweet dried peppers<br>1/4 tsp. marjoram<br>1/4 tsp. thyme<br>1/4 tsp. white pepper<br>1/8 tsp. oregano<br>salt, to taste Cook the vegetables until done. Save the liquid.<br>Melt the margarine; add the flour and cook for several minutes.<br>Add the water, saved vegetable juice, soymilk, and spices. Cook until thickened.<br>Mix the cooked vegetables with gravy and place in casserole dish. Top with the mashed potatoes and sprinkle with paprika.<br>Cover and heat at 350 for 30 minutes.<br>Uncover and cook additional 15 minutes or until heated through.<br>NOTE: vegetables available may be substituted as desired. 103 2004-01-12T14:02:41-07:00 149 For the queso spread:<br>1 15-oz can great northern beans (about 1 1/2 cups), rinsed well and drained<br>1/2 cup pimento pieces, drained<br>6 tbsp. nutritional yeast flakes<br>3 tbsp. fresh lemon juice<br>2-3 tbsp. tahini<br>1/2 tsp. onion granules<br>1/2 tsp. prepared yellow mustard<br>1/2 tsp. salt<br>1/2 tsp. garlic powder<br>1 or 2 10-oz cans diced tomatoes and chilies, drained<br>For the chili:<br>3 1/2 cups water<br>1 6.4-oz box fantastic foods vegetarian chili<br>2 15-oz cans (2 1/2 cups) kidney, pinto, or red beans, drained and rinsed, or 2 1/2 cups cooked beans<br>1 14-oz can diced or stewed tomatoes Queso Spread:<br>Place all the ingredients except canned tomatoes in a blender, and process until completely smooth.<br>Stir in a can or more of the tomatoes, depending on taste. (Drain first, reserve the liquid to add later in case you want to thin the chili); choose the spicy variety if you want spicy chili.<br>Put aside while you prepare the chili.<br>For the chili:<br>Bring water to a boil. Add the chili mix and stir well. Add beans and tomatoes.<br>Reduce heat and simmer, uncovered, for 25 minutes. Stir often, because the chili has a tendency to stick to the bottom of the pan.<br>Fold the "queso" spread into the cooked chili and heat through.<br>NOTE: Best if prepared a day ahead of time so that the flavors can blend. 110 2004-02-01T19:00:33-07:00 150 3/4 cup distilled white vinegar<br>3/4 cup sugar<br>1 tbsp. water<br>1 15-17 oz can petite peas, drained<br>1 16-oz can corn kernels, drained<br>1 cup chopped celery<br>1 cup chopped onions Combine the vinegar, sugar, and water in a small sauce pan. Bring to a boil over medium heat and let boil for 5 minutes.<br>Remove from the heat and cool completely.<br>In a medium bowl, combine the remaining ingredients.<br>Pour the cooled vinegar mixture over the vegetables and chill 4 hours. 109 2004-02-01T19:05:03-07:00 151 1 cup whole wheat pastry flour<br>1 cup sucanat (or other sugar)<br>2 tsp. egg replacer<br>1/2 cup applesauce<br>1 tsp. vanilla<br>1/2 tsp. baking soda<br>1/2 tsp. baking powder<br>1/4 cup pecans (or walnuts)<br>1 carrot, grated<br>1/2 cup organic orange juice Preheat oven to 350 F.<br>Mix all the ingredients together.<br>Bake for 30 minutes, or until a fork inserted in the center comes out clean.<br>NOTE: For 36 mini-muffins, bake for 10-15 minutes. 110 2004-02-01T19:09:40-07:00 152 1 avocado, diced<br>1 mango, diced<br>1 red bell pepper, diced<br>1 onion, diced<br>1-2 tbsp. lime juice<br>dash of cayenne<br>1-2 tbsp. liquid aminos Combine all the ingredients together in a bowl and mix well. Serve immediately. 113 2004-02-01T19:13:16-07:00 153 1 red bell pepper<br>1/4 cup soy butter or margarine<br>1 large onion, thinly sliced<br>1 garlic clove, chopped<br>1 small green cabbage (about 1-1/4 lbs.)<br>1 tbsp. brown sugar<br>1 cup dried shell pasta<br>salt and black pepper, to taste<br>chopped fresh parsley, to garnish Preheat oven to 400F (205C).<br>Under hot broiler, roast bell pepper 20 minutes.<br>Place in a plastic bag and leave until cool enough to handle. Peel, seed, and cut flesh into thin strips.<br>Ina a large nonstick skillet, melt butter. Add onion and garlic; cook 10 minutes or until lightly browned.<br>Trim outer leaves off cabbage. Cut cabbage into quarters and discard central core. Roughly shred cabbage; stir into onion mixture with sugar.<br>Stir well, cover and cook over very low heat 15 minutes, stirring occasionally, or until cabbage is golden and just tender.<br>In a pan of lightly salted, boiling water, cook pasta 10 minutes or until tender but still firm to the bite. Drain well.<br>Stir into cabbage with roasted pepper, salt and black pepper.<br>Serve at once, garnished with chopped parsley. 108 2004-02-01T19:20:47-07:00 154 2 cups vegan cookie crumbs or graham cracker crumbs<br>1/2-1 cup peanut butter (creamy or crunchy)<br>1 cup soy margarine, melted<br>1 cup semisweet chocolate chips (or carob) In a large mixing bowl, combine the crumbs, peanut butter, sugar, and margarine and mix thoroughly with a wooden spoon.<br>Roll this mixture into 1-inch balls, place on the cookie sheet, and chill in the refrigerator.<br>Meanwhile, place the chocolate chips in a small plastic sandwich bag and melt carefully (do not overheat) in a microwave. (if you prefer, melt the chips in a small bowl over hot water, then pour the melted chocolate into the sandwich bag.)<br>Snip off a tiny corner (about 1/16 inch) of the baggie and squeeze chocolate from this corner, drizzling thin "tiger stripes" of chocolate over the chilled cookies.<br>Return cookies to the refrigerator and chill until the chocolate is firm, about 30 minutes. 108 2004-02-01T19:27:15-07:00 155 1 1/2 cups vegan cookie crumbs (or graham cracker crumbs)<br>1/2 cup margarine, melted<br>3/4 cup orange juice concentrate, thawed<br>1 cup chopped nutes (optional)<br>3/4 cup flaked or shredded coconut In a large mixing bowl, combine the cookie crumbs and the confectioners sugar.<br>Add the margarine and orange juice. Mix thoroughly and add the nuts, if using.<br>Shape the mixture into 1-inch balls. Roll in the coconut, place on a cookie sheet, and chill for 1 hour. 113 2004-02-25T15:17:04-07:00 156 2 tbsp minced garlic<br>1 tsp dried rosemary<br>2 tbsp olive oil<br>10 medium red potatoes, cooked and sliced thinly<br>salt and pepper to taste Mix together garlic, rosemary, and olive oil.<br>Place potatoes evenly in a baking dish.<br>Drizzle oil mixture over the potatoes and bake at 375 degrees for 30-45 minutes. 113 2004-02-25T15:20:41-07:00 157 quinoa, cooked according to package directions<br>parsley, chopped<br>sunflower seeds<br>beets<br>maple syrup<br>salt, to taste Mix everything together and serve. 108 2004-02-25T15:23:15-07:00 158 1 tsp. cinnamon<br>1/4 tsp. chinese 5-spice powder<br>1/2 tsp. garam masala<br>1 pinch nutmeg<br>1 pinch ground cloves<br>1 pinch real salt<br>2 cups sprouted kamut<br>2 cups pitted dates<br>1/2 cup soaked(20 minutes) dried apricots<br>1 1/2 cups soaked cashews "raw"<br>1/2 cup soaked (20 minutes) raisins, chopped<br>2 cups soaked walnuts, chopped<br>4 cups of carrot pulp (use juicer to extract pulp)<br>2 cups soaked cashews "raw"<br>1/2 cup young coconut<br>1/4 cup maple syrup<br>2 cups soaked cashew "raw" Mix together the first 6 ingredients and add to carrot pulp.<br>Blend, at will, the next 6 ingredients in a food processor.<br>Blend the two mixtures together and form cake.<br>For the frosting, blend together until very smooth and spread over the cake. 103 2004-02-25T15:33:21-07:00 159 2 tsp. olive oil<br>1/4 tsp. crushed red pepper<br>4 cloves garlic, minced<br>3/4 cup sliced scallions<br>1/2 cup chopped red bell pepper<br>6 oz. portobello mushrooms, diced<br>8 oz. white mushrooms, sliced<br>1 13 1/4 oz. can quartered artichoke hearts, drained and diced<br>4 tbsp. tomato paste<br>1/4 cup mariot or vegetable stock<br>1/4 cup nutritional yeast<br>1/4 cup chopped flat-leaf parsley<br>1/2 tbsp. dried basil<br>1/2 tbsp. dried oregano<br>For the Tofu Ricotta Mixture:<br>3 12.3-oz pkg lite silken tofu, drained<br>3 cloves garlic, minced<br>1 cup chopped scallions<br>4 tbsp. mellow white miso<br>1/2 cup dry vermouth or vegetable stock<br>1/3 cup soy parmesan cheese<br>1/2 cup nutritional yeast<br>1 tsp. dried thyme<br>1/4 tsp. coarsely ground black pepper<br>1 1/2 25-oz. jars roasted red pepper tomato sauce<br>1 9-oz. pkg. no-boil lasagna noodles Preheat oven to 375.<br>To make the Mushroom-Artichoke Mixture:<br>Heat oil and crushed red pepper in 10-inch skillet over medium-high heat about 1 minute. Add garlic, scallions and bell peppers and saute for 3 minutes.<br>Add mushrooms and artichokes, and cook mixture 5 minutes, stirring occasionally.<br>Reduce heat to low, and add tomato paste and merlot, stirring to blend. Add yeast, parsley, basil and oregano. Mix thoroughly, cook 10 minutes and set aside.<br>To make tofu ricotta mixture:<br>Mash tofu with potato masher. Add garlic and scallions.<br>Combine miso and vermouth in small bowl, blending with fork. Add mixture to tofu.<br>Add soy parmesan cheese, yeast, thyme and black pepper; mix thoroughy and set aside.<br>Spread layer of tomato sauce evenly on bottom of 9 x 13-inch baking pan. Top with layer of uncooked noodles. Add broken noodles around edges for even fit.<br>Spoon tofu ricotta mixture evenly over noodles. Top with another layer of noodles and cover noodles with tomato sauce. Layer with mushroom-artichoke mixture, cover with layer of noodles and top with remaining tomato sauce.<br>Sprinkle generously with soy parmesan cheese. Cover lasagna with foil and bake for 30 minutes.<br>Remove foil and bake 15 minutes more.<br>Remove from oven, and set aside for at least 15 minutes before serving. 114 2004-04-29T12:17:03-06:00 160 firm tofu<br>1 onion, diced<br>1/2-1 bell pepper<br>1 can diced tomatoes<br>1 can corn<br>1 can black beans<br>1/4 cup nutrintional yeast<br>1 tbsp. turmeric<br>1 tbsp. garlic granules<br>salt and pepper, to taste Mix everything together until smooth and serve cold. 119 2004-04-29T12:21:06-06:00 161 2 cups lentils<br>2 1/2 qts. water<br>1 cup medium barley<br>1/2 cup oil<br>1 large onion, chopped<br>2 large stalks celery with leaves, chopped coarse<br>1 large carrot, diced<br>1 large potato, diced fine<br>3 tbsp. minced parsley<br>16 oz. can tomatoes, cut up<br>3 tsp. salt Place all ingredients in kettle; bring to boil.<br>Reduce heat, cover and simmer 1 hour or until lentils and barley are tender, stirring occasionally.<br>Add more water if too thick. Freezes well. 110 2004-04-29T12:24:30-06:00 162 Chick peas<br>red onion, diced<br>garlic, minced<br>fresh ginger, minced<br>apple cider vinegar<br>olive oil<br>balsamic vinegar<br>salt, to taste Mix all the ingredients together and chill before serving. 110 2004-04-29T12:26:27-06:00 163 Orzo, cooked<br>olive oil<br>pine nuts<br>basil, chopped<br>garlic, minced<br>lemon<br>baby spinach<br>vegan mazzarella<br>red bell pepper, chopped<br>zucchini, shredded<br>ren onion, diced<br>artichoke hearts<br>sun dried tomato<br>white miso<br>real salt, to taste<br>white onion powder<br>black pepper Mix everything together and serve. 110 2004-04-29T12:30:05-06:00 164 macaroni, cooked<br>peas<br>celery, diced<br>onions, diced<br>veganize Mix everything together and serve chilled. 112 2004-04-29T12:31:48-06:00 165 2 1/2 cup ritz crackers, crushed<br>1 tsp. salt<br>1 tsp. garlic<br>6 tbsp. parsley, chopped<br>1 1/2 cup ground nuts, extra fine<br>1 large onion, chopped fine<br>1 1/2 cup grated soy cheese<br>egg replacer for 8 eggs Combine al ingredients and mix well. Shape into balls.<br>Put in baking dish and cover with sauce(recipe below).<br>Bake at 350 degrees F for 30 minutes. Serve immediately.<br>NOTE if you use a glass pan and no dairy, do not cook as long. 112 2004-04-29T12:36:51-06:00 166 1/2 cup hickory bbq sauce<br>1/2 cup catsup<br>1 cup brown sugar<br>1 tbsp. soy sauce<br>1/2 cup water<br>1 1/2 tsp. curry powder<br>1 tbsp. lemon juice Combine all ingredients and mix well. 101 2004-04-29T12:39:36-06:00 167 1 package turtle river brand sweet italian sausage<br>1 24 oz. jar spaghetti sauce<br>1 lb. fettuccine Chop sausage into 1/4 rounds or ovals. Brown in lightly oiled pan.<br>Add spaghetti sauce and simmer.<br>Cook and drain fettuccine.<br>Serve sauce over pasta. 110 2004-04-29T12:42:05-06:00 168 brown rice<br>green beans<br>cashews<br>sesame<br>tamari<br>tahini<br>rice vinegar Mix everything together and serve. 101 2004-04-29T12:43:39-06:00 169 zuchinni. cut long and thin<br>parsley, chopped<br>olive oil<br>onion powder<br>real salt, to taste<br>lemon juice Toss everything together and mix in the alfredo sauce(recipe below). 101 2004-04-29T12:45:58-06:00 170 cashews, soaked<br>water<br>nutritional yeast<br>real salt, to taste<br>black pepper, to taste<br>white miso<br>onion powder Blend everything together until smooth and creamy. Serve over the zuchinne pasta. 110 2004-05-29T18:23:45-06:00 171 1 pkg. (16-oz), ready to serve, shredded cabbage and carrots<br>1 1/2 c. veganaise<br>1/4 c. sugar<br>1/4 c. vinegar<br>2 tbsp. dijon mustard Mix everything together and chill before serving. 102 2004-05-29T18:26:25-06:00 172 12 oz. wildwood soy yogurt<br>2 32-oz soymilk<br>4 cups frozen mango<br>1/2 cup lemon juice<br>3/4 cup sugar Place all ingredients in blender and blend until smooth. Serve chilled. 110 2004-05-29T18:28:38-06:00 173 2 bunches torn baby spinach<br>1 pint fresh strawberries, hulled and sliced<br>1/2 cup sugar<br>2 tbsp. sesame seeds<br>1 tbsp. poppy seeds<br>1 1/2 tsp. minced onion<br>1/4 tsp. Worcestershire sauce<br>1/4 tsp. paprika<br>1/2 c. vegetable oil<br>1/4 cup cider vinegar Arrange spinach and strawberries in a bowl.<br>Place next 6 ingredients in blender running.<br>Add oil and vinegar slowly, thoroughly mixing until thickened.<br>Pour over salad and serve immediately. 109 2004-05-29T18:32:53-06:00 174 12 oz. silken tofu<br>2 c. flour<br>1/2 tsp. baking soda<br>1/2 tsp. baking powder<br>1/4 tsp. salt<br>1 c. sugar<br>1/4 c. vegetable oil<br>1 tsp. vanilla<br>1 c. ripe banana, mashed Preheat oven to 350.<br>Blend tofu until smooth.<br>Place in large bowl with rest of ingredients and mix well.<br>Pour into an oiled loaf pan and bake for 1 hr or until toothpick inserted comes out clean. 110 2004-05-29T18:37:20-06:00 175 3/4 lb. soft tofu<br>3/4 lb. firm tofu<br>1/2 medium onion, chopped fine<br>2 medium carrots, chopped fine<br>1/3 c. nutritional yeast<br>2 tsp. soy sauce<br>1 1/2 tsp. garlic powder<br>1 1/2 tsp. salt<br>dash pepper<br>2 tbsp. vegetable oil<br>dash paprika<br>red leaf lettuce<br>tomato slices Crumble tofu with fork. Add ingredients as listed, stiring in oil last.<br>Sprinkle with paprika. Serve on a bed of red leaf lettuce surrounded by tomatoes. 110 2004-05-29T18:41:23-06:00 176 1 1/2 c. dried lentils<br>2 c. water<br>2 c. low sodium vegetable broth<br>1/2 c. chopped yellow onion<br>2 cloves garlic, minced<br>2 bay leaves<br>2 large ripe tomatoes, chopped<br>1/2 c. chopped red bell pepper<br>1/2 c. chopped red onion<br>1/2 c. chopped celery<br>3 tbsp. chopped fresh parsely<br>Dressing:<br>4 tbsp. lemon juice<br>1 tbsp. olive oil<br>1 clove garlic, minced<br>1 1/2 tsp. herbes de provence<br>1/2 tsp. black pepper<br>1/4 tsp. cayenne pepper<br>1/4 tsp. cumin Combine lentils, water, and brown. Bring to simmer. Add yellow onion, garlic, and bay leaves. Cover and continue to simmer for 20 minutes. Remove from heat and remove bay leaves. Cool and drain excess liquid.<br>In large bowl, combine lentils, tomatoes, bell pepper, red onion, celery, and parsely.<br>In small bowl, whisk together dressing ingredients.<br>Combine and serve chilled. 103 2004-05-30T12:52:24-06:00 177 <b>For the walnut balls:</b><br>1 1/2 c. toasted ground walnuts<br>1/4 c. bread crumbs<br>1/2 c. wheat germ<br>3 tbsp. chopped parsley<br>1/2 c. minced onion<br>6 oz. silken tofu<br>1/4 c. + 1 tbsp. soymilk<br>1/4 c. whole wheat flour<br>3 cloves of garlic<br>1/4 c. toasted nutritional yeast flakes<br>1/2 tsp. prepared mustard<br>1/2 tsp. salt<br>1 tsp. lemon juice<br>freshly ground pepper to taste<br> <b>For the bechamel sauce:</b><br>3 tbsp. canola oil or other light unflavored oil<br>3 tbsp. whole wheat pastry flour<br>3 c. hot but not boiling plain soymilk<br>1 tsp. peppercorns<br>1/2 tsp. thyme<br>1 small bay leaf<br>a pinch of nutmeg, freshly grated if possible<br>salt to taste<br>dash of cayenne <b>For the walnut balls:</b><br>In a large bowl, combine the ground walnuts, bread crumbs, wheat germ, parsley, and minced onion.<br>Combine the remaining ingredients in a food processor until smooth. Mix into the walnut mixture.<br>The mixture should be moist but able to hold its shape. Roll the mixture into walnut size balls and place onto an oiled baking sheet.<br>Bake at 350 degrees for about 30-40 minutes. The bottoms of the balls should be lightly browned. Now make the bechamel sauce while the walnut balls bake.<br><b>For the Bechamel Sauce:</b><br>Heat the oil over medium heat until hot. Turn the heat to medium-low, add the onion, and saute for 3-4 minutes. Add the flour and stir it in. It will immediately clump up. Allow the mixture to cook for a few minutes<br>Add the soy milk slowly into the flour mixture, sitring with a whisk as you do. At first it will thicken as soon as the liquid is added; watch for lumps and beat them out with your whisk. Slowly, as more liquid is added, it will thin out, but it will th<br>When all of the liquid has been stirred in, add peppercorns, thyme, the bay leaf, nutmeg, and salt. Let the sauce cook slowly for 10-15 minutes, sitring once in a while.<br>Pour it into its serving bowl using a sieve to elimiinate the surprise of peppercorns and bay leaf. If you don't want to be bothered with a sieve, retrieve those elusive peppercorns and the bay leaf with a spoon. The sauce should be thickened, creamy, a<br>Remove the walnut balls from the oven, place in a serving dish, and pour the bechamel sauce over them. Serve piping hot! 104 2004-05-30T13:09:23-06:00 178 1 c. unsalted butter or organic shortening<br>1/2 cup brown sugar<br>1/2 cup sugar<br>1/4 cup plain silk soymilk<br>1 tsp. vanilla<br>2 1/4 c. unbleached flour<br>1/2 tsp. salt<br>1 tsp. baking soda<br>12 oz. semi-sweet chocolate chips Preheat oven to 350 degrees.<br><br>Cream butter and sugars until light and fluffy. Slowly add Silk. Cream well, then add vanilla. Cmbine the dry ingredients in a mixing bowl. Add the dry ingredients to the creamed mixture, then fold in the chocolate chips.<br>Drop by teaspoons on parchment lined cookie sheets. Bake for 8-10 minutes. Serve with ice-cold glasses of Silk. 109 2004-06-27T18:35:09-06:00 179 1 tbsp. apple cider vinegar<br>approximately 1 c. soy milk<br>1 1/2 c. unbleached all-purpose flour<br>1 1/2 c. spelt flour or whole wheat pastry flour<br>3/8 c. sucanat or other sweetner<br>3 tsp. baking powder<br>3/4 tsp. baking soda<br>3/4 tsp salt<br>1/2 c. spectrum spread or other soy margarine<br>3 tsp. vanilla extract<br>3/4 cup walnuts, coarsely chopped<br>3/4 cup dried cherries Place the rack in the middle of the oven.<br>Preheat the oven to 425 degrees. Lightly mist a nonstick cookie sheet with vegetable oil cooking spray or line with parchment paper.<br>Put apple cider vinegar into a 1-cup measuring cup and add enough soy milk to bring it level to 1 cup. Set aside. The mixture will be clabbered, like buttermilk.<br>In a large mixing bowl, mix together the dry ingredients. Add the spectrum spread to the dry ingredients, and cut it in using a pastry blender or two knives or your fingers. The mixture will be crumbly now.<br>Add the walnuts and cherries to the bowl and mix them in.<br>Add the vanilla to the vinegar and soy milk mixture and pour almost all of this mixture into the dry ingredients.<br>Stir quickly with a spatula only until the mixture forms a soft dough. You don't want a gooey mess, so add more soy milk only if the dough still seems crumbly rather than doughy.<br>Turn the dough onto the cookie sheet in 4 equal parts. Shape each part into a thick circle about 5-7 inches in diameter. Using a sharp knife, score the top of each circle, dividing it into quarters. (For smaller scones, divide the dough into 6 wedges.)<br>Bake for 12 minutes. A toothpick stuck into the middle of each scone should come out clean, and the bottoms will be lightly browned. Don't let them bake too long, but they may need a few more minutes. Transfer them to a wire rack and enjoy. 114 2004-08-01T19:33:52-06:00 180 4 small or 2 large eggplants<br>3 cloves garlic<br>2 tbsp. tahini<br>juice of 2 lemons<br>salt, to taste<br>as required freshly ground black pepper<br>3 tbsp. finely chopped parsley Prick the eggplants all over with a fork. Place them under a hot grill and grill them, turning when necessary, until they are thoroughly charred on all sides. An alternative method is to bake them in a very hot oven at 450F/230C/gas mark 8 for about an<br>Rinse the eggplants under cold water and peel the charred skins off. (This does not have to be done immediately; if preferred, they can be left to cool first.)<br>Chop the eggplant flesh. Chop the garlic. Put both into the liquidizer along with the tahini, lemon juice, salt and pepper. Blend thoroughly.<br>Stir the parsley in last. Serve either chilled or at room temperature. 114 2004-08-01T19:39:54-06:00 181 1 cup grain<br>2 1/2 cups water<br>salt, if desired Boil the water. Add the grain. Simmer for 20-25 minutes. Serve at room temperature or chilled. 109 2004-08-01T19:42:08-06:00 182 4 1/2 c. flour<br>2 tbsp. sugar<br>2 tbsp. baking powder<br>4 tsp. salt<br>2 tbsp. melted margarine<br>2 c. soy milk Mix ingredients, kneed, and let stand 20 minutes in warm area.<br>Pinch off, pull apart, and fry. 114 2004-08-24T20:04:39-06:00 183 4 c. cooked white sushi rice<br>1/4 c. any nuts<br>handfull of raisins<br>1 tbsp. basil<br>1/4 c. lemon juice<br>1/4 c. olive oil Mix everything together and allow to cool.<br>Roll in grape leaves.<br>Place in pan coated with olive oil. 110 2004-08-24T20:07:18-06:00 184 1 pkg. zesty italian powder<br>1/4c. vinegar<br>1/2 c. oil<br>cucumbers, soaked in salt<br>green onion<br>tomatoes<br>black olives For the dressing:<br>Mix the vinegar, oil and the italian powder.<br>For the salad:<br>Cut the veggies and toss.<br>Pour the dressing over the salad and serve. 101 2004-08-24T20:10:14-06:00 185 whole wheat pasta, cooked<br>minced garlic<br>olive oil<br>fresh basil, chopped<br>walnuts, chopped<br>red pepper flakes, to taste<br>salt, to taste Mix everything together and serve! 105 2004-08-24T20:12:06-06:00 186 1 lb. tofu, sliced into 1/2 inch slices<br>fresh, frozen or cooked vegetables<br>1 c. mayonnaise<br>2 c. cream of mushroom soup<br>2 tsp. curry powder<br>2 tsp. lemon juice<br>salt and pepper to taste<br>1/2 c. parmesan cheese Preheat oven to 350 degress. Arrange slices of tofu with vegetables in an oiled 8 1/2 x 11 baking dish.<br>Mix mayonnaise, soup, curry powder, lemon juice, salt and pepper. Blend well and pour over the mixture.<br>Sprinkle the cheese over top. Bake for 30 minutes. 105 2004-08-24T20:15:59-06:00 187 1/2 c. nutritional yeast flakes<br>1/3 c. unbleached all-purpose flour<br>1 c. vegetable broth<br>up to 1 1/2 c. water<br>1 1/2 tbsp. soy sauce or tamari<br>1/2 tsp. garlic powder<br>1/4 tsp. paprika<br>1/4 tsp. dried basil<br>1/4 tsp. dried oregano<br>4 oz. tomato sauce<br>2 c. elbow macaroni, cooked Preheat oven to 350 degrees.<br>Combine yeast and flour in medium saucepan. Heat on low, stirring until toasted.<br>Slowly add broth, stirring to make thick batter. Add water, 1/2 cup at a time until sauce is smooth and thick.<br>Add remaining ingredients except macaroni. Stir well.<br>Place cooked macaroni in casserole dish and stir in sauce. Bake for 30 minutes. 108 2004-08-24T20:21:41-06:00 188 1 c. almonds<br>1/2 c. coconut<br>1-1/2 c. carob powder<br>2 tbsp pine nuts or any other nut<br>1/4 c. plus 1 tbsp of maple syrup<br>1/4 c. plus 1 tbsp of water<br>Carob powder or coconut or ground almonds for decoration In a food processor or blender, finely chop the almonds. Add the carob, pine nutsm and coconut and process until mixed.<br>Mix the maple syrup and water together in a bowl and then slowly add to the almond mixture while the processor is still running. Process until all the ingredients are mixed and a dough is formed.<br>Roll the dough into balls and cover with coconut or carob powder or ground almonds. Serve chilled. Yeilds 24-30 pieces. 108 2004-08-31T11:41:01-06:00 Halvah is a dessert popular in the middle east where it is usually made with ground sesame seeds. 189 1-1/2 C. almonds<br>1/2 C. raw tahini<br>3 tbsp maple syrup<br>1 tsp vanilla<br>1 tbsp plus 1 tsp carob powder Place the almonds in a food processor until finely ground. Add tahini, maple syrup, and vanilla and process. Place half the mixture in a bowl and set aside.<br>Add carob to the remaining mixture and process until mixed. Press the plain mixture onto a pan until is is 1/4 inch thick. Then pat the carob mixture so it is the same thickness and lay over the plain mixture. Chill for 1 or more hours. Cut into bite 114 2005-01-19T22:35:33-07:00 Instant Mix from India Available in most international grocery stores. 190 Instant Mix<br>crushed green chillies<br>minced garlic Follow package instructions. 109 2005-01-19T22:38:07-07:00 100 % whole wheat and fat free. 191 8-9 oz. water<br>1 1/2 tsp. salt<br>1 1/2 tbsp. honey<br>1 1/2 tbsp. molasses<br>3 c. whole wheat<br>1 1/2 tbsp. vital gluten<br>2 tsp. active dry yeast Set bread machine for 1 1/2 lbs and at setting of 4 or 5.<br>Place all ingredients in machine and press start. 110 2005-01-19T22:41:37-07:00 192 black beans, soaked and cooked<br>corn kernels, cooked<br>yellow bell pepper, diced<br>green onions, diced<br>celery, diced<br>cucumber, diced<br>parsley, diced<br>applecider vinegar<br>Braggs liquid Aminos<br>olive oil<br>cumin powder<br>garlic powder<br>sundried tomatoes Mix all ingredients together and serve. 101 2005-01-19T22:45:31-07:00 193 Ravioli<br>basil<br>1 can of northern white beans<br>2 cans diced tomatoes<br>1 bunch spinach, chopped<br>garlic, minced Cook beans, tomatoes, spinach and garlic.<br>Cook ravioli according to package instructions.<br>Serve ravioli with the sauce and the basil, chopped, for the finishing touch. 114 2005-01-19T22:52:34-07:00 194 8 c. cereal<br>1/4 c. earth balance margarine<br>2 tbsp. worchestershire sauce<br>1 c. pretzels<br>1 c. nuts<br>1 tsp. salt<br>1 tsp. garlic granules Mix all ingredients together and place on cookie sheet.<br>Toast at 250 degrees for 1 hour, stirring every 15 minutes. 116 2005-01-19T22:56:25-07:00 195 1 c. basmati rice, cooked<br>3 c. brussel sprouts, halved<br>curry powder<br>garlic salt<br>sea salt, to taste Cook the brussel sprouts until tender. Mix in the curry powder, garlic salt and sea salt. Serve with the basmati rice. 110 2005-01-19T22:59:14-07:00 196 2 c. of lentils, cooked<br>basil, chopped<br>garlic, minced<br>sea salt, to taste Mix everything together and serve! 103 2005-01-19T23:02:24-07:00 197 1 tbsp. curry powder<br>1 medium potato, peeled and diced<br>1 bag (16oz) frozen mixed broccoli, cauliflower and carrots<br>1 can (15oz) chickpeas, rinsed and drained<br>1 can (14.5oz) stewed tomatoes with no added salt<br>2 tbsp. cornstarch<br>1 can (14.5oz) reduced sodium vegetable broth Stir curry powder in a large skillet over high heat for about 30 seconds or until fragrant. Add broth and potato, reserving 1/2 c. broth to use later.<br>Bring to a boil and simmer for 5 minutes.<br>Add frozen vegetables, chickpeas and tomatoes to potato mixture and simmer for 7 minutes.<br>In a separate bowl, blend remaining broth with cornstarch, then stir into vegetables. Simmer for an additional 2 minutes until the sauce is thickened. Serve over brown rice.<br>Add some olive oil and salt for more flavor. 115 2005-01-19T23:11:33-07:00 198 1 can cut beets<br>sugar<br>vinegar Empty beets and juice from can into plastic or glass container with lid. Add a little vinegar and some sugar to taste. No real recipe, just however, you like it.<br>Chill and serve. 100 2005-08-27T20:32:06-06:00 This is a creation of Jim's and the ingredients are approximate. 199 equal amounts of dried cranberries and raisins (enough to fill a pie shell)<br>1 cup water<br>1/4 cup sugar<br>4 Tablespoons flour Boil dried fruit with water and sugar until fruit is plump.<br>Add abt 4 Tablespoons flour to a small amout of cold water and whisk until there are no lumps.<br><br>Add to fruit mixture and simmer until mixture has thickened like pie filling.<br>Bake in your favorite pie shell; with or without top shell. A lattice top is nice.<br><br><br>* Note this is a creation of Jim's and the amount of ingredients are approximate. This pie is very delicious and the raisins and cranberries complement each other very well. 110 2005-08-27T20:45:52-06:00 200 1 cup Tofutti Better Than Sour Cream (not hydrogenated)<br>1 cup Veganaise (I used Grapeseed)<br>1 rounded Tablespoon dried minced onion<br>1 rounded Tablespoon dried parsley<br>1 rounded teaspoon Beau Monde seasoning<br>1 rounded teaspoon dried dill weed Mix well. Chill overnight, if possible, before serving to blend flavors. 119 2005-08-27T20:46:25-06:00 201 2 TB vegetable oil<br>1 tsp kosher salt<br>1 tsp black pepper<br>2 small yellow onions (thinly sliced)<br>2 carrots, roughly chopped<br>2 parsnips, roughly chopped<br>2 TB Beef-like seasoning<br>4 large garlic cloves, roughly chopped<br>6 cups vegetable broth<br>4 cups water<br>4 cups green cabbage, roughly chopped<br>1 14 ounce can drained Great Northern Beans<br>8 gingersnaps, finely crushed in food processor (scant 1/2 cup)<br>3 TB lemon juice<br>3 TB firmly packed brown sugar<br>1 Bay leaf<br>Tabasco sauce and vegan sour cream (for serving) Heat oil in stockpot. Add onions, carrots, parsnips, salt & pepper. Cook stirring occasionally until veggies begin to carmelize (about 5 minutes).<br><br>Add Garlic & cook, stirring constantly for 1 minute.<br>Add broth, beef seaoning, water, tomatoes, cabbage, beans, gingersnaps, lemon juice, brown sugar and bay leaf. Whisk to dissolve gingersnaps.<br>Bring to a boil, then reduce heat to low and simmer for 1 1/2 hours; stirring occasionally.<br>Season with more salt, lemon juice and brown sugar to taste.<br><br>Add tabasco sauce/sour cream for serving.<br><br>Better on the 2nd Day. Freezes well. 115 2005-10-16T12:04:03-06:00 Very delicately spiced with Indian Spices. Yummy! 202 1 lb frozen french cut beans (thawed)<br>1/2 T. olive oil<br>1 inch cinnamon stick<br>3 cloves<br>1/2 t. ujmo (spice available at Indian store)<br>1/8 t. turmeric<br>1/16 t. red pepper<br>1 t. dhana geru (available in Indian store; a ground coriander and cumin mixture)<br>1 clove garlic minced<br>1/2 t. fresh ginger minced Heat oil in saucepan with cinnamon and cloves until cinnamon and cloves are bubbling. (oil is hot)<br>Add ujmo, turmeric, and red pepper to oil and cook approximately 15 seconds.<br>Add string beans, dhana geru, garlic, ginger and salt. Cook until tender.<br>Measurements are approximate. 103 2005-10-17T12:07:37-06:00 203 4 T. olive oil<br>1 onion, chopped<br>4 cloves garlic, crushed<br>1 1/2 cups cooked wild rice<br>1 1/2 cups cooked long grain rice<br>1 red bell pepper, chopped<br>2 celery stalks, chopped<br>10 medium shitake mushrooms, chopped<br>1 1/2 canned red kidney beans (drained and rinsed)<br>1/2 cup cashews<br>salt and pepper Cook the rices in veggie stock. (may be cooked the night before)<br>Heat 2 T. of oil and cook onions and garlic 5 minutes.<br>Add celery and red pepper and rest of oil and cook 4-5 more minutes.<br>Stir in cooked rice, then add kidney beans and cashews.<br>Season to taste with salt and pepper. 103 2005-10-17T14:22:54-06:00 204 2 t. olive oil<br>1 medium onion, finely chopped (abt 1 1/2 cups)<br>2 T. curry powder<br>2 medium sweet potatoes, peeled and cut into 1 inch chunks (abt 1 1/2 cups)<br>1 head cauliflower, stemmed & seperated into florets (abt 2 1/2 pounds)<br>1 cup brown lentils, rinsed<br>(2) 14.5 oz cans low-sodium diced tomatoes and juice<br>1 1/2 cups water<br>salt to taste Heat oil in large saucepan over medium heat. Add onion and cook 5 minutes or until softened, stirring often.<br><br>Stir in curry powder and cook 1 minute, stirring constantly.<br>Add sweet potatoes, cauliflower, lentils, tomatoes and juice and 1 1/2 water. Season with salt.<br>Bring mixture to boil. Reduce heat, cover and simmer 30 minutes or until lentils and sweet potatoes are tender.<br>PER SERVING (6)<br><br>250 calories<br>13 grams protein<br>2.5 grams total fat (0.5 grams sat fat)<br>47 grams carbohydrate<br>0 mg chol<br>0.43 mg sodium<br>15 grams fiber<br>10 grams sugars 103 2005-10-18T15:42:24-06:00 205 1 28 oz. can HyVee vegetarian baked beans<br>1 15 oz. can Butter Beans<br>2 14.5 oz. cans French style green beans<br>1 16 oz. can Dark Red Kidney Beans<br>3/4 cup packed brown sugar<br>1 1/8 cups catsup<br>1 1/2 T. Worchestershire sauce (vegan)<br>1 or 2 very large onions<br>salt & pepper (if desired) Brown onion in vegetable oil. Add to slow cooker with all other ingredients. Mix. Cook on low heat 6 to 8 hours.<br>Option 2*** Add all ingredients to casserole dish and mix and bake at 350 degrees F for one hour. 110 2005-11-03T19:53:44-07:00 206 fresh spinach leaves<br>craisins<br>mandarin oranges<br>slivered almonds<br>sliced apples lightly dusted with cinnamon<br>yellow bell peppers, sliced Add ingredients in the proportions that you think you would like.<br><br>Toss and top with your favorite salad dressing. (Hmm...wonder how raspberry vinegarette would taste) 109 2005-11-15T09:42:14-07:00 From How It All Vegan by Tanya Barnard and Sarah Kramer 207 3 ripe bananas, mashed<br>1 T lemon juice<br>1/2 cup oil<br>1/2 cup sweetner<br>3/4 cup chopped dates (I used raisins)<br>1 1/2 cups flour<br>1/2 cup wheat germ<br>1/2 t salt<br>1/2 t baking powder<br>1/2 t baking soda Preheat oven to 375 degrees.<br>In a small bowl, mash bananas with fork until very mushy, then add the lemon juice, oil, sweetener,and dates and stir together. In a separate large bowl, stir together the flour, wheat germ, salt, baking powder, and baking soda. Add the banana mixture to 110 2005-11-25T15:31:46-07:00 208 1 1/2 c. cooked brown rice<br>1/2 c. cooked spelt<br>1 to 2 cups pecans<br>1 to 2 cups craisens<br>abt 1/2 cup toasted sesame oil<br>abt 1/2 cup lemon juice<br>abt 1/2 cup apple cider vinegar Pressure cook spelt and rice seperately or may just cook on top of the stove until soft.<br>When grains are cool, add craisens and pecans and toss with sesame oil, lemon juice, cider vinager mixture.<br>Serve cold. 110 2005-12-01T14:23:20-07:00 209 1/2 cup eggless mayonnaise<br>4 T. lemon juice<br>4 cups cooked noodles<br>8 green onions, sliced<br>1 red pepper, diced<br>1 - 14 oz. jar of Artichoke hearts, drained and sliced<br>1 - 7 oz "Veat" Vegetarian Breast, diced<br>3 T. basil<br>1 t. salt Stir the eggless mayonnaise and lemon juice into the noodles.<br><br>Add the green onions, red pepper, artichoke hearts, vegetarian breast, basil, salt and mix well.<br>If too dry, add mayonnaise and/or lemon juice. 109 2006-01-29T11:09:52-07:00 210 1 cup unbleached all-purpose flour<br>1 T. sugar<br>2 T. baking powder<br>1/8 t. salt<br>1 cup soy milk<br>2 T. vegetable oil<br>Add water for desired consistency. Combine flour, sugar, baking powder and salt in a bowl and mix thoroughly. Mix in the soy milk and oil. Beat until batter is smooth. Add water as needed.<br>Cooked on hot oiled griddle. 110 2006-01-30T11:14:12-07:00 211 2 bunches organic Lucinta Kale<br>1/3 cup smooth almond butter<br>1/3 cup extra virgin olive oil<br>2 small bell peppers (orange, red and/or yellow<br>3 1/2 cloves garlic Slice Kale and peppers into thin strips. Blend the other ingredients and toss.<br>Comment by recipe coordinator; This is outstanding. Perhaps the best salad I have ever eaten. You gotta try this! 114 2006-01-30T11:20:23-07:00 Tasty and very hot! 212 1 can black beans (drained and strained)<br>1 can pinto beans (drained and strained)<br>1/4 cup tomato paste<br>1 serrano pepper, minced<br>1/4 cup minced onion<br>1/4 cup minced green pepper<br>2 T. lime juice<br>1/2 T. onion powder<br>1/2 T. garlic powder<br>1/2 T. mustard powder<br>2 t. cayenne pepper (or less if very hot)<br>1 t. black pepper<br>2 T. Tabasco Chipotle<br>2 t. red pepper flakes<br>1 t. cumin<br>1 t. coriander<br>3 t. minced fresh cilantro (optional)<br>1/4 cup black olives (optional) Sweat onions, peppers, & (cilantro and black olives, if added)<br>Grind spices in mortar and pestle.<br>Blend all ingredients in food processor.<br>Add more chipotle, if desired, to taste. 101 2006-01-30T11:31:06-07:00 213 Newman's Own Mushroom Marinara<br>Gimme Lean Meatless Sausage Style<br>1 and 3/4 cup nutrtional yeast flakes<br>Pasta, cooked, your choice Crumble cooked sausage in marinara sauce. Heat these 2 ingredients until very hot. Add nutritional yeast and stir well. Then add desired amount of cooked pasta.<br>Heat, if needed and serve. 110 2006-01-30T11:36:45-07:00 214 1 cup Veganaise (I used the one made from Grapeseed Oil)<br>1 T. oil<br>1 T. water<br>1 T. lemon juice or vinegar<br>1/4 cup (I use less) almond milk or soy milk to thin.<br>2 T. Saucy Ranch Seasoning * Mix together, chill and serve.<br>* is available from www.thevegetarianexpress.com 108 2006-01-31T10:15:27-07:00 215 2 1/4 cups natural cane sugar<br>1 1/2 cups all-purpose flour<br>1 1/2 cups unsweetened cocoa powder<br>1 1/2 t. baking powder<br>1 1/2 t. baking soda<br>1/8 t. salt<br>1 cup unsweetened applesauce<br>1 cup soft tofu<br>3/4 cup chocolate soymilk<br>2 t. vanilla extract Preheat oven to 350 degrees F.<br>Coat 9 X 13 inch baking dish with oooking spray. (or use a good non-stick pan)<br>Blend ingredients.<br>Bake until batter is set and top is dry, about 45 to 50 minutes. 115 2006-02-10T10:36:36-07:00 216 1/2 large or 1 small buttercup squash<br>1 tube Gimmelean sausage<br>1 small onion<br>1 small pablano pepper<br>2 t. dill<br>2 t. garlic powder<br>2 t. onion powder<br>1/4 t. Chinese 5 spice powder<br>salt to taste<br>pepper to taste<br>Braggs liquid aminos, to taste<br>1/4 cup oil<br>1/4 cup Earth Balance margarine<br>1 small red bell pepper Bake squash whole for 1 1/2 hours at 350 degrees F.<br>Saute finely chopped onions in oil. Add chopped pablano pepper. Add margarine and sausage. Add red pepper, chopped. Add all seasonings.Add squash pureed or mashed or in chunks.<br>Spray baking dish with cooking spray. Bake at 350 for 20 minutes. 105 2006-02-14T14:42:00-07:00 217 abt 3 cups cooked white or brown rice<br>1/4 cup salted cashews<br>3 to 6 cups of water<br>1 heaping T. McKays chicken seasoning<br>pinch of nutmeg<br>2 pinches of white pepper<br>1 large chopped onion<br>1 or 2 cloves fresh garlic, minced<br>1 1b tofu (White Wave brand or equivilent) pressed ahead of time<br>about 1 bunch of brocolli, chopped Cook rice.<br>Blend cashews in water until very smooth. May take several minutes. Add chicken seasoning, nutmeg, white pepper.<br>In one pan saute onions and garlic.<br><br><br>Press tofu and cut in slices and then cubes. Sprinkle with soy sauce and fry in oil 5 to 10 minutes on each side.<br>Add brocolli, sauted onion and garlic, fried tofu and cashew sauce.<br>Boil until sauce is thickened. May need to add a bit of cornstarch to thicken, if necessary.<br>In large rectangular glass pan add a layer of rice, then a layer of sauce, layer of rice, then sauce. Another layer of rice and another layer of sauce. Serve.<br>***Feel free to adapt the measurements of the ingredients as they are only approximate. This is very yummy hotdish! (D.N.) 110 2006-06-14T14:07:22-06:00 218 110 2006-07-22T08:02:30-06:00 219 2 containers Tofutti cream cheese, plain<br>1 cup of sugar Whip with blender until creamy. 110 2006-07-22T08:13:01-06:00 220 110 2006-07-22T08:24:44-06:00 221 15 oz can cannellini beans, drained and rinsed.<br>15 oz. can chickpeas, drained and rinsed.<br>15 oz. can kidney beans, drained and rinsed.<br>2 stalks celery, finely chopped.<br>1/2 red onion, finely chopped.<br>1 cup fresh flat-leaf parsley leaves, finely chopped<br>2 T. finely chopped rosemary<br>3 T. fresh lemon juice<br>1/4 cup extra virgin olive oil<br>1 t. kosher salt Mix well, chill and serve. 108 2006-07-22T17:38:35-06:00 A delicious live food gourmet treat! 222 3 1/2 cups Germinated Almonds (raw almonds soaked 8 hours)<br>3/4 cup shreded coconut<br>1/2 cup raw pine nuts<br>3/4 cup raw macadamia nuts<br>1 3/4 cup carob powder<br>16 oz raw agave nectar<br>2 tsp liquid aminos<br>1 tsp miso<br>1 TBSP raw tahini Process dry ingredients in food processor<br><br><br><br>Add other ingredients and mix. <br><br>Form into balls.<br>Roll balls in coconut or carob powder or oil and imbed almond in the middle 99 2006-07-22T17:48:56-06:00 not made yet 223 asdfasdf<br>adsfadsf<br>adfadf<br>adsfasdf 99 2006-07-22T17:49:20-06:00 not made yet 224 asdfasdfadsf<br>asdfasdfdsaf 103 2006-07-22T18:31:37-06:00 Curry flavored basmati rice with potatoes and kale 225 2 cups brown rice<br>1 cup potatoes<br>2 cloves garlic 110 2006-07-23T11:03:13-06:00 226 coleslaw<br>mandarin<br>Catalina<br>Miracle Whip<br>Soy sauce<br>peanuts Toss coleslaw 114 2006-08-02T15:17:20-06:00 227 1 cup raw macadamias<br>1 avocado<br>1 lemon<br>1/3 cup chopped onion (red, yellow)<br>Agave nectar to taste<br>1/2 teaspoon garlic powder<br>liquid aminos to taste<br>sun dried tomatoes (1/4 cup or so)<br>1 T. olive oil Blend in food processor and serve on flax crackers. 110 2006-09-12T14:46:12-06:00 Raw. 228 3 mostly unripe papaya, julienned into thin spagetti like slices<br>1 clove minced garlic<br>3 Roma tomatoes, coarsely chopped<br>1 cup green beans shredded in food processor<br>2 to 3 really hot red chili peppers 114 2006-10-26T09:34:29-06:00 1 T vegetable oil or water<br>1 large onion<br>1 lb. green beans, trimmed<br>1 lb soft tofu<br>1 tsp paprika<br>salt and pepper to taste<br><br>Heat the oil or water in a medium frying pan over medium heat. Cook the onion, stirring occasionally, until sof 229 114 2006-10-26T10:16:50-06:00 230 6 cups organic sprouted rye<br>3/4 cup first cold pressed olive oil<br>1.5 tbsp onion powder<br>1 tbsp liquid aminos<br>sea salt to taste Soak rye for 6-8 hrs in water, then drain, spin and set for 1-3 days, rinse every day.<br>Process everything in food processor and spread very thinly on dehydrator sheets and dehydrate 12-24 hrs at 105-115 degrees F. 114 2006-10-26T16:11:21-06:00 231 1 Tbsp vegetable oil or water<br>1 large onion<br>1 lb. green beans, trimmed<br>1 lb. soft tofu<br>1 tsp paprika<br>salt and pepper to taste Heat the oil or water in a medium frying pan over medium heat. Cook the onion, stirring occasionally, until soft, about 5 min.<br>Steam the green beans over boiling water until just tender, about 10 min.<br>Place the onion, beans and remaining ingredients in a food processor and puree until smooth.<br>Transfer to a serving dish and chill for 4 hours or overnight.<br>Serve with crackers or toast. 114 2006-10-26T16:16:45-06:00 232 1.5 cup macadamia nuts<br>1/2 cup hulled sesame seeds<br>nutritional yeast<br>agave nectar<br>liquid aminos<br>1/2 cup olive oil or so<br>sea salt, onion and garlic powder<br>psyllium seed powder<br>5 sundried tomatoes<br>diced red onion to taste<br>1-2 tbsp dried parsley Soak 1.5 cup macadamia nuts overnight and soak 1/2 cup hulled sesame seeds overnight, and 5 sundried tomatoes over night.<br>Blend in vita mix w/ soak water until smooth.<br>Add nutritonal yeast, agave nectar, liquid aminos, 1/2 cup olive oil or so, water if needed to allow blending, sea salt, onion and garlic powder to taste and psyllium seed powder if thickening is needed.<br>Pour the above into a clean container. Dice 5 sundried tomatoes (soaked over night) and mix.<br>Dice red onion and add to taste<br>Add 1-2 tbsp dried parsley. 114 2006-10-26T16:53:36-06:00 233 1-2 cups pecans<br>2-3 cloves garlic<br>one sundried tomato<br>5 zucchinis<br>flax oil<br>spice hunter zip<br>cayenne Process 1-2 cups pecans w/ 2-3 cloves garic and one sundried tomato.<br>Use spiralizer to cut 5 zucchinis into angel hair size threads.<br>Mix together and season w/ spice hunter zip or cayenne and flax oil. 114 2006-10-26T16:57:17-06:00 234 1-2 cups pecans<br>2-3 cloves garlic<br>one sundried tomato<br>5 zucchinis<br>flax oil<br>cayenne or spice hunter zip Process 1-2 cups of pecans w/ 2-3 cloves garlic and one sundried tomato<br>Use spiralizer to cut 5 zucchinis into angel hair size threads. 108 2006-10-27T16:44:26-06:00 235 1.5 cups raw cashews<br>milk from one young coconut<br>1 small piece ginger (1/2 inch X 1/2 inch)<br>meat of 6 young coconuts (or 3 cups)<br>maple syrup<br>raw agave nectar<br>pinch of sea salt<br>ground clove<br>ground cinnamon<br>ginger powder<br>vanilla extract<br>1 tbsp psyllium seed<br>1 cup or more of rasins soaked in water for at least a few hours and then drained Soak cashews overnight<br>Drain and puree cashews with coconut milk and piece of ginger<br>Add coconut meat, maple syrup, raw agave nectar, sea salt, grnd clove and cinnamon, ginger powder and vanilla extract to taste.<br>Add psyllium seed<br>Blend until smooth and creamy<br>Put in container or bowl, add the rasins and let stand over night to firm up. 103 2006-10-27T16:55:38-06:00 236 1 cup uncooked quinoa<br>1.5 cup water<br>1 cup cashews, ground, recommend using food processor<br>1 cup grated carrots<br>1/2 cup chopped onions<br>4 tbsp. Braggs Liquid Amino<br>1/4 cup tahini<br>1 tsp. each sage, garlic powder, salt, and herb de province<br>1/2 cup dry quick oats<br>tofu (1 box 12.3 oz MORI-NU Silken Firm)<br>egg replacer (enough for 3 eggs)<br>dried parsley flakes Bring water to a boil, add quinoa to boiling water, turn heat off, cover, and let sit until you are ready for it.<br>Blend tofu in a blender until smooth, trying to get rid of all little chunks. Then put it in a large bowl.<br>Add remaining ingredients (except quinoa, egg replacer and parsley). Blend very well.<br>Add quinoa, blend.<br>Add egg replacer (1 egg = 1.5 tsp egg replacer powder plus 2 tbsp warm water, mix thoroughly before adding to recipe)<br>Blend everything well, place in loaf pan sprayed w/ non stick spray, and sprinkle the top with parsley flakes.<br>Bake 400 degrees for 45 min. covered, then another 15 min. uncovered.<br>Let sit for 10 min. before serving so it will "set up". Helps to put a plate on top of loaf pan and flip over to sit loaf on plate, then slice. 115 2007-01-02T16:34:38-07:00 Cabbage dish 237 recommend going to website for complete<br>directions and pictures<br>www.jasonunbound.com/kimchi.html xxxxx 115 2007-01-04T16:02:24-07:00 238 see website<br>www.jasonunbound.com/kimchi.html see website www.jasonunbound.com/kimchi.html<br> 104 2007-01-04T16:05:34-07:00 239 2 cups all purpose flour, plus more for rolling<br>1/2 tsp baking powder<br>1/4 tsp salt<br>1/2 cup non-hydrogenated margine (Smart Balance worked well)<br>1 cup sugar 104 2007-01-04T19:01:04-07:00 240 2 cups all-purpose flour, plus more for rolling<br>1/2 tsp baking powder<br>1/4 tsp salt<br>1/2 cup non-hydrogenated margarine (Earth Balance worked well)<br>1 cup sugar In a small bowl, sift flour, baking powder and salt. In a large bowl, cream margarine and sugar together until fluffy. Beat in applesauce and vanilla. With mixer on low, gradually add flour mixture. Beat until combined.<br>Divide dough in half; flatten into discs. Wrap each in plastic; freeze until firm, at least 20 minutes. May be frozen in plastic bag for up to three months (thaw in refrigerator overnight).<br>Preheat oven to 325 degrees. Line baking wheets w/parchment paper. Remove one dough disc; let stand 5-10minutes.<br>Dust the cookie cutters and spatula before using to prevent dough from sticking.<br>Roll dough out 1/8 inch thick between two sheets of floured parchment paper dusting dough as needed. cut shapes w/ cookie cutters. Using a spatula, transfer to prepared sheets. Reroll scraps; cut shapes.<br>Bake, rotating pan halfway through, until edges are golden, 10-18 minutes, depending on size. cool completely on wire racks. 104 2007-01-04T19:16:24-07:00 241 104 2007-01-04T19:19:52-07:00 242 1.5 cups confectioner's sugar<br>3-4 Tbsp soy milk OR water OR lemon juice Sift sugar into a bowl. Whisk in the liquid, one tbsp at a time, until smooth and thick enough to coat the back of a spoon. 104 2007-01-04T19:26:48-07:00 243 104 2007-01-06T14:16:23-07:00 244 110 2007-03-24T19:15:10-06:00 245 1 pre shredded package cabbage<br>3/4 cup vegenaise<br>2 tbsp vinegar<br>1/8 cup sugar Mix and Serve 113 2007-03-24T19:22:52-06:00 baked beans 246 1 lb. Northern white beans (soaked and cooked til soft)<br>Stewed tomatoes, 1 large can<br>2 onions<br>1/4 cup brown sugar<br>1/4 cup pure maple syrup<br>2 tbsp molasses<br>1 dry cayenne pepper<br>salt and pepper to taste Bake on low, 200-300 degrees, at least 2 hours. 110 2007-07-19T08:18:53-06:00 RAW 247 1/2 cup olive oil<br>1/3 cup honey<br>2 T curry powder<br>1 T salt<br>dash cayenne<br>juice 1 lemon<br>1/2 bunch cilantro, chopped<br>1/2 red onion, finely chopped<br>1 bunch spinach<br>2 cucumbers, sliced<br>1/2 cup cashews, chopped<br>1/2 red bell pepper Mix first 6 ingredients in large bowl, then add chopped herbs and veggies and you're done! 110 2007-07-19T08:28:25-06:00 RAW 248 1 large bunch celery<br>2 red bell peppers<br>3 or 4 tomatoes (or 2 large)<br>4 oz. fresh walnuts Grate the celery and peppers and place in bowl.<br>Blend the tomatoes and walnuts and use as dressing. 106 2007-07-19T08:32:24-06:00 249 1/2 cup soft soy margarine<br>1 tbsp vinegar<br>1 cup soy milk<br>1 -2/3 cup white flour<br>2/3 cup unsweetened cocoa powder<br>1-1/2 cup sweetener (sugar)<br>1-1/2 tsp baking soda<br>1 tsp slt<br>2 tsp Ener-G Egg Replacer<br>1/4 cup water<br>1 tsp vanilla<br>1/2 cup water Put vinegar in cup and add soy milk.<br>Preheat oven to 350 degrees.<br>Spray 2 round layer pans 8"x1.5" or 9x13" pan w/ non cook spray or lightly oil and flour.<br>Place flour,cocoa,sweetener,baking soda, and salt in large bowl and mix well w/ spoon.<br>Mix Ener-G Egg Replacer and 1/4 cup water until smooth.<br>Add margarine, vanilla, soured soy mlk, 1/2 c water, and mixed egg replacer to dry ingredients in bowl.<br>Beat w/ electric mixer for 3 minutes at medium speed, scraping bowl frequently.<br>Pour into prepared pans.<br>Bake for 30-35 minutes at 350 degrees, or until wooden toothpick inserted in center of cake comes out clean.<br>Remove from oven, let cool in pans for 5 minutes.<br>Remove from pans and cool on cake rack until cold.<br>Frost as desired. 110 2007-08-16T10:47:39-06:00 250 1 head cabbage<br>1 bottle light Asian Toasted Sesame salad dressing<br>1.5 tbsp. black sesame seeds (bulk section Good Food Store)<br>1 cup butler soy curls (optional) (bulk section Good Food Store) Chop cabbage, add salad dressing and sesame seeds.<br>Prepare soy curls according to directions and add to salad. 114 2007-08-16T10:53:26-06:00 251 1/3 cup pine nuts or nut of choice (ie.cashews or hazelnuts)<br>3 cloves garlic,minced<br>1/3 cup fresh cilantro, packed leaves, chopped<br>1/3 cup fresh basil, packed leaves, chopped<br>1 T lemon juice<br>1 cup tomato, chopped<br>2 T Braggs liquid aminos or to taste<br>Mushrooms (about 18 caps from mushrooms) Put all ingredients into food processor, except the tomatoes.<br>Pulse/chop several times; stop to scrape down the sides and repeat.<br>Add the tomatoes and continue to pulse/chop until just blended.<br>Keep a texture to a pesto. It should not be puree.<br>Remove stems from mushrooms and stuff the filling into the cap of the mushrooms.<br>Place on a dehydrator sheet and dehydrate at 105 degrees for 2-4 hours. 114 2007-08-16T11:03:49-06:00 252 Chopped cabbage (about 1/2 of medium head)<br>Finely chopped carrots (about 1/2 cup)<br>minced garlic to taste<br>minced ginger to taste<br>spring rolls sheets (Asian Food Store) (will make about 12)<br>vegan sausage (crumbled), 1 pkg.<br>olive oil Saute garlic,ginger, and "sausage" in generous amt olive oil.<br>Add cabbage and carrots, saute til they are soft but crunchy.<br>To soften,dip spring rolls one at at time into very hot water for 5 seconds. (Helps to have a large pan of water on stove that is close to but not boiling).<br>Place spring roll on a plate, spread out best as possible (they will be sticky).<br>Place filling into center of spring rolls and fold it together or roll it up.<br>If you find egg rolls w/o eggs (ie.just flour and water,no eggs), you can bake them and they get slightly crunchy, just brush them w/olive oil first. The spring rolls do not get crunchy when baked, they remain soft and sticky like.<br>You can eat the spring rolls hot or cold.<br>Serve w/ soy sauce and/or sweet&sour sauce. 108 2007-11-12T08:52:26-07:00 253 4 cups diced apples<br>1/2 cup sugar<br>1 tbsp flour<br>1/2 tsp cinnamon<br>pinch salt<br>3/4 cup quick oatmeal<br>3/4 cup flour<br>3/4 cup brown sugar<br>1/4 tsp baking soda<br>1/3 cup melted vegan margarine Mix together 1st five ingredients (apples, sugar, flour, cinnamon, salt) and put in 8X8 pan<br>Mix together remaining ingredients (oatmeal, flour, brown sugar, soda, margarine) and sprinkle over top.<br>Bake 40 minutes at 350 degrees 108 2007-11-12T08:58:55-07:00 254 1/3 cup soy yogurt (plain/sweetened)<br>1/2 cup sugar<br>1 cup pumpkin puree<br>1/3 cup canola oil<br>1 cup flour<br>1 tsp baking powder<br>1/2 tsp baking soda<br>1 tsp cinnamon<br>1/2 tsp nutmeg<br>1/4 tsp ginger<br>1/4 tsp cloves<br>1/4 tsp salt<br>1/2 cup tofutti better than cream cheese<br>5 tbsp non hydrogenated vegan margarine<br>2 tbsp vegetable shortening<br>1 tsp vanilla<br>2 cups powdered sugar Preheat oven to 350 degrees<br>In medium bowl, blend w/ electric mixer: soy yogurt, sugar, pumpkin, and oil.<br>In small bowl, sift together dry ingredients and add to the wet mixture.<br>Spread batter evenly in 8X8 pan and bake 25-30 min or until toothpick comes out clean when inserted into middle.<br>For frosting, blend cream cheese, margarine, shortening and vanilla. With electric mixer, slowly blend in powdered sugar.<br>Frost bars after completely cool and enjoy! 109 2007-11-14T15:37:46-07:00 255 5 lbs. peeled potatoes<br>1/2 cup vegan margarine<br>1/2 cup soy milk<br>2 tsp salt<br>2.5 cups flour Boil potatoes until tender.<br>Rice potatoes.<br>Add margarine, soymilk and salt. Mix with potato masher.<br>Refrigerate overnight.<br>Add flour while mixing with hand.<br>Portion into balls, 1.5-2 inches.<br>Roll balls into thin sheets.<br>Cook on lefse grill until lightly browned. 115 2007-11-14T15:43:48-07:00 Gravy for stuffing or mashed potatoes. 256 2.5 tbsp. soy margarine<br>1/4 cup wondra flour (or regular flour)<br>1.5 cups vegetable broth<br>2 tbsp. tamari<br>1/4 tsp black pepper<br>1/8 cup dried parsley Melt margarine in small saucepan over medium heat; add flour and whisk 30 seconds.<br>Slowly add broth while whisking. Cook over medium heat for 2 minutes, whisking occasionally.<br>Add tamari and pepper; cook until gravy is thickened. Add parsley. 115 2007-11-14T15:50:12-07:00 257 115 2007-11-14T15:51:18-07:00 258 Potatoes<br>soy milk, unsweetened<br>soy margarine<br>salt and pepper to taste Peel and boil potatoes.<br>Mash potatoes; add soy milk, margarine and salt and pepper to taste and blend. 109 2007-11-14T15:55:41-07:00 259 2 cups diced onion<br>2 cups diced celery<br>2 tbsp. sesame oil<br>2 bags dried bread cubes (1 seasoned, 1 unseasoned)<br>2 tsp dried parsley<br>2 tsp poultry seasoning<br>4 cups vegetable broth Saute onion and celery in oil<br>Mix bread cubes, seasonings, sauteed vegetables and broth in large bowl until bread cubes are well coated.<br>Place mixture in cake pan and bake at 350 degrees until lightly browned, 20-30 minutes. 115 2007-11-14T16:03:17-07:00 260 2 cups sliced carrots<br>1 medium onion diced<br>1/4 cup packed light brown sugar<br>2 tbsp (1/4) stick vegan margarine, melted<br>1/4 tsp ground cinnamon Steam the carrots in small amount water until tender, about 8 minutes. Drain thoroughly.<br>In medium saucepan, combine carrots, onion, brown sugar, margarine and cinnamon.<br>Simmer, stirring occasionally for 15 minutes or until tender. 110 2007-11-27T16:05:43-07:00 261 5 cups broccoli chopped<br>1 cup sunflower seeds<br>1/2 cup onion, chopped<br>1/2 cup raisins, soaked until soft<br>1 cup cashews<br>3 tbsp agave nectar<br>2 tbsp raw apple cider vinegar<br>1/4 tsp sea salt<br>1/4 cup water Mix together the broccoli, sunflower seeds, onion, and raisins.<br>Blend til smooth the cashews, agave nectar, vinegar, salt and water.<br>Mix all together well. 110 2007-11-27T16:14:45-07:00 262 1 bunch fresh kale, torn in small pieces<br>1 red sweet onion, thin julienne slices<br>1 avocado, diced into 1/2" cubes<br>1 cup cherry tomatoes, cut in halves<br>1/2 cup slivered almonds or pine nuts<br>Marinade:<br>1/2 cup olive oil<br>2 tbsp lemon juice, fresh<br>2 tbsp Nama Shoyu or Braggs Liquid Aminos<br>fresh garlic<br>fresh ginger<br>fresh cayenne Tear kale off stalk into bite size pieces.<br>Blend ingredients for marinade in blender til creamy, adding as much or as little garlic, ginger, and cayenne as you desire. We like 2 cloves garlic, 1 inch of ginger and 1 inch of cayenne.<br>Pour marinade over kale and bruise by pounding it with a bamboo or wood utensil.<br>Add onion slices and toss.<br>Let marinade at least overnight.<br>When ready to serve, add cubed avocado and halved cherry tomatoes.<br>A delicious way to get your greens into your everyday diet!<br>Serves 3-4 depending on the bunch size of the kale and the sizes of the veggies. 119 2007-11-27T16:33:01-07:00 263 1/2 cup raw almonds<br>2 cups pure water<br>1 medium sized butternut squash<br>10 sweet apples<br>2 oranges<br>1 lemon<br>1 small red onion<br>1 cup raw pumpkin seeds<br>1 bunch fresh parsley<br>1 tbsp tarragon<br>1 tsp cloves or pumpkin pie spice<br>1/4 tsp sea salt<br>pinch cayenne To make the almond milk base, soak the almonds in water about 8 hours and then blend in high speed blender w/ 2 cups fresh pure water. Filter the pulp out with a milk bag or cheese cloth.<br>Wash chop and core the apples.<br>Juice the lemon and oranges.<br>Wash and chop the onion and parsley.<br>Peel, seed and chop the squash.<br>Blend all the ingredients with the almond milk in blender til smooth.<br>Serve chilled or at room temperature with apple and lemon slices. 103 2008-08-03T21:10:15-06:00 264 <ul><li>2 eggplants, cubed </li><li>4 celery stalks</li><li>8 carrots</li><li>olive oil</li><li>1 can coconut milk</li><li>3 Tbsp veg. broth powder</li><li>1 cup water</li><li>1Tbsp Thai green curry paste</li><li>1 Tbsp cumin</li><li>2 Tbsp maple syrup</li><li>salt and pepper to taste</li></ul> <ol><li>Saute celery and carrots in olive oil</li><li>Steam eggplant 10 mins</li><li>Mix remaining ingredients and add cooked vegetables</li></ol> 2008-08-03T21:10:15-06:00 114 2008-08-03T21:20:20-06:00 A different spin on 'ants on a log'. The salty-sweet filling inside of the celery stalks is very flavorful. 265 <ul><li>2/3 cup peanut butter</li><li>1 Tbsp soy milk</li><li>1 Tbsp soy sauce</li><li>1/4 tsp ground ginger</li><li>1/4 cup toasted sesame seeds</li><li>celery stalks </li></ul> <ol><li>Mix all ingredients and fill celery stalks with mixture</li></ol> 2008-08-03T21:21:55-06:00 110 2008-10-14T19:45:38-06:00 A sweet diced tomato salad. The agave provides the sweetness with a low glycemic index. 266 <ul><li>tomatoes</li><li>basil</li><li>olive oil</li><li>sea salt</li><li>agave sweetener </li></ul> 2008-10-16T10:20:38-06:00 103 2008-10-16T10:14:41-06:00 Sick of vegan cheese that doesn't melt? Topped with SmartDeli vegan pepperoni on O'neill's vegan pizza crust this cheese really works! My 5 year old has enjoyed it many times and is always excited when I make it. 267 12oz package organic firm silken tofu<br />1/3 cup ground flax seeds (use coffee grinder)<br />1/3 cup ground sesame seeds (use coffee grinder)<br />3TBSP (heaping) nutritional yeast<br />1tsp real salt<br />1/4 cup extra virgin olive oil<br />2tsp apple cider vinegar Process all the cheese ingredients in a food processor or blender.<p><font size="2"><strong>For pepperoni pizza:</strong></font><br /><br />Use <a href="../posts/9">O'neill's pizza sauce and vegan pizza dough</a>.<br />Hand toss pizza dough and spread pizza sauce thinly. Dollop cheese evenly over the sauce and spread very carefully with a fork. </p><p>Then add generous portions of <a href="http://www.lightlife.com/product_detail.jsp?p=smartdelipepperoni">SmartDeli vegan pepperoni</a>.</p><p>Bake at 500 for about 10 minutes. </p> 2008-10-16T10:16:21-06:00 113 2008-11-18T21:46:45-07:00 A slightly sweet dish with sweet potatoes, cranberries, and apple that was served at Vigor's Thanskgiving dinner. 268 <p>3 orange fleshed sweet ptatoes (about 2 lbs)</p><p>3 Tbsp unsalted butter (or vegan substitute)</p><p>1 Fuji apple, peeled, cored, and cut into 1/2&quot; cubes</p><p>1/2 C sliced green spring onions</p><p>1 C cranberries, coarsely chopped</p><p>1/4 tsp ground cinnamon</p><p>pinch of allspice</p><p>Kosher salt</p><p>fresh ground pepper&nbsp;</p> <p>Place a rack in the middle of the oven and preheat to 350.&nbsp; Set the sweet potatoes directly on the rack and bake until they feel slightly firm when pressed, 50-55 min.&nbsp; Remove from the oven and let cool to room temperature.&nbsp; Place the sweet potatoes on a plat, cover loosely, and refrigerate overnight.&nbsp; Chilling them firms the flesh, making it hold together better in the hash.&nbsp; The next day, peel the sweet potatoes and cut them into 1&quot; pieces.&nbsp; Set aside.</p><p>In a nonstick frying pan over medium-high heat, melt 2 Tbsp of the butter.&nbsp; Add the apple cubes and saute, stirring occasionally, until the butter browns and the apple cubes start to caramelize and brown around the edges, about 5 min.&nbsp; Add the remaining butter.&nbsp; When it melts, stir in the green onion and cranberries and cook until the green onion wilts, about 1 min.&nbsp; Stir in the cinnamon and allspice, add the sweet potatoes and cook, stirring frequently until the potatoes are heated through, about 4 min.&nbsp; Add salt and pepper to taste and server hot.&nbsp;</p> 2008-11-18T21:46:45-07:00 113 2009-09-09T23:10:46-06:00 A basic hummus recipe w/ chickpeas, tahini, garlic, and lemon juice 269 <ul><li>14oz can chickpeas w/ some liquid reserved</li><li>1/3 C tahini</li><li>2 cloves garlic</li><li>juice of 1 lemon</li><li>1/4 tsp cayenne pepper</li><li>red bell pepper (optional)</li></ul> Blend all ingredients until smooth in a blender or food processor.&nbsp; Garnish w/ fresh parsley and serve w/ pita bread or cut veggies. 2009-09-09T23:10:46-06:00 110 2009-09-09T23:22:02-06:00 A fresh Summer-time pasta and cucumber salad. 270 <ul><li>3/4 C orzo pasta (2 C cooked), cooked &amp; drained</li><li>1/2 med. cucumber, halved lengthwise &amp; sliced</li><li>3/4 C chopped mushrooms</li><li>3/4 C chopped orange bell pepper</li><li>1 med. green onion</li><li>2 Tbs fresh dill</li><li>1/3 C extra virgin olive oil</li><li>1/2 tsp grated lemon peel</li><li>2 Tbs lemon juice</li><li>3/4 tsp salt</li></ul> Cook and drain the orzo pasta, chop veggies, and mix all ingredients. 2009-09-09T23:22:02-06:00 114 2009-09-09T23:35:07-06:00 A Tex-Mex black bean dip 271 <ul><li>15 oz can black beans</li><li>3 Tbs chopped fresh cilantro</li><li>1/2 C onion</li><li>2 garlic cloves</li><li>1 pinch cayenne</li><li>2 Tbs lime juice (about 1 lime)</li><li>1/2 tsp liquid smoke OR 1 Tbs chopped chipotles in adobo sauce</li><li>salt &amp; pepper to taste</li><li>1/4 C unsalted, hulled pumpkin seeds (optional)</li></ul> <ol><li>Drain &amp; rinse black beans</li><li>Mince cilantro, onion, garlic, and chipotles in a food processor.&nbsp; Add the black beans, cayenne, lime juice, and salt &amp; pepper.&nbsp; Puree the mixture.</li><li>Put bean mixture into a serving bowl and sprinkle with the toasted pumpkin seeds. </li></ol> 2009-09-09T23:35:07-06:00