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Amazing Tofu

Ingredients (use vegan versions):

* 2 lbs Firm Tofu Blocks
* 1 Small Red Onion
* 4 Stalks of Celery (the more tender inner-stalks)
* 4 Carrots (organic are generally sweeter)
* 1/2 to 3/4 Cups Unsalted Sunflower seeds
* 1 Cups Nayonnaise (tofu vegan mayonnaise recipies are on vegweb)
* 1/4 cup (4 Tbs) Seasoned Salt - Jane’s Crazy Mixed Up…, Poultry Seasoning, etc
* Freshly ground black pepper
* 2 tablespoon White Vinegar

Directions:

The seasoned salt is available in most food store’s spice
section- look for a mix of salt, pepper, garlic, sage,
rosemary and other similar spices. If your seasoned salt
doesn’t make an impressionable dish, add herbs as listed
above to taste.

Slice the tofu into flat squares like patties (1/4 inch
thick), placing each, so they are not touching, onto some
folded cloths (tea towels or something lint-free). When
all the slices are out, cover with a single layer of
more folded towels. Apply pressure by covering with a
large cutting board, then putting a heavy knife block or
pan with about 2 quarts of water in it on the board. In
the meantime, dice (finely) the celery, carrots and onion.
Mix the seasoning salt, vinegar and nayonnaise in a large
bowl. Fold in the diced vegetables and sunflower seeds.
Once the tofu has been pressed for about 20 minutes, dice
it (I stack about 5 of the tofu slices at a time, then cut
along the long side to make thin (less than 1/4 inch)
strips, then cut along the short side to small cubes)
Fold the tofu into the mix. Add the black pepper to taste.
Fold in more naoyonnaise and add more seasonings as you
please. This is a simple recipe that takes well to
adjusting the flavor as needed - it’s a bit different
everytime I make it. You’ll find it fabulous everytime
with sprouts on fresh toast made from homemade vegan bread.

Serves: 1

Preparation time: 1 hour

Pan Fried Noodles with Tofu and Red Curry Broth

Ingredients (use vegan versions):

* 1 pound precooked Hong Kong noodles
* 3 tablespoons Red Curry Paste
* 15 leaves fresh Chinese bazil, chopped
* 8 stalks Scallions, chopped
* 2 cans Straw Mushrooms
* 6 cloves Garlic, sliced
* 8 oz package Spicy Dry Tofu, sliced
* 8 fresh Thai chilis
* 4 tablespoons & 1 tablespoon Hot Sesame Oil
* Soy Sauce
* 6 cups Vegetable broth

Directions:

Place whole Chilis onto aluminum foil and coat with 1
tablespoon Sesame Oil. Close foil loosely and broil until
soft, about 10 minutes.

In a pot, bring broth to a boil. Add tops of chopped
scallion and 1 chopped garlic clove to broth. Keep at a
simmer.

Heat Sesame Oil in wok or large cast iron saut� pan to
medium-high heat.

Remove stems of Chilis and place into pan with garlic, curry
and then scallions, tofu, basil and mushrooms. Saut� for
8-10 minutes. Add noodles and saut� for 5 more minutes,
until noodles are crisp, adding Soy Sauce to taste.
Place contents of wok into four bowls. Ladle 2 scoops of
Broth into each bowl. Garnish with fresh basil leaves and
serve.

Serves: 4

Preparation time: 40 min

Raspberry Chocolate Chunk Cookies

Ingredients (use vegan versions):

* 1 cup flour
* 2/3 cup vegan brown sugar, packed
* 6 tablespoon soy non-hydrogenated vegan margarine
* 2/3 cup oatmeal
* 2/3 cup coconut
* 2 3oz vegan Cloud 9 Red Raspberry Chocolate bars, broken in chunks
* 1 teaspoon vanilla
* 2 teaspoon baking powder
* dash salt
* vegan soymilk

Directions:

Cream softened margarine with brown vegan sugar. Add all other ingredients except soy milk. Pour
soy milk into batter, maybe about 1/3 cup to start, and mix. Add soy milk as needed until
batter is blended but still thick. Don’t over mix.

Drop blobs of the batter onto a cookie sheet,. You should have about 18 cookies. Cook in a
preheated oven, 350 degrees until cookies are golden, about 15 minutes.

Serves: 18 - 20

Mushroom Seviche

Ingredients (use vegan versions):

* 3 cups chopped white mushrooms
* 2 cups chopped fresh tomatos
* 1/2- 1 cup chopped onions
* 1/2-1 cup chopped pitted green olives
* 1 cup fresh chopped cilantro
* 1 avocado cut in small cubes
* 1- 2 serrano or jalapeno chile minced (optional)
* salt and pepper
* freshly squeezed lime juice (enough to cover mushrooms)

Directions:

Chop mushrooms and cover (or almost cover)with lemon juice.
leave to marinate for one or two hours, this will “cook”
them. Mix with all other ingredients, do not drain the
lemon juice.

Serve with corn tostadas.

Serves: 4

Potato Balls

Ingredients (use vegan versions):

* 4 med potatoes
* 1 cup frozen peas
* 4 green chillies (more if you like)
* 1 cubic inch ginger
* 1/2 cup chopped cilantro leaves
* 1/4 teaspoon asafoetida powder (optional)
* 1/2 teaspoon salt
* 2 cups flour
* 1 teaspoon red chilli powder
* oil to deep fry

Directions:

Prepare batter:

Mix flour, red chilli powder and 1/2 tsp
of salt in water to make a batter. Batter
should be thick enough to coat the back of
a spoon thickly.

Prepare Filling:

1. Boil potatoes well in water.

2. Peel off skin and mash potatoes.

3. Grind together green chillies and ginger
to a fine paste.

4. Add peas, salt , ground paste, cilantro,
asofoetida to the potatoes and
mash together.

Put it all together:

1. Make balls of the potatoes mixture,
1 inch in diameter.

2. Heat oil enogh to deep fry.

3. Drop a bit of flour batter into the oil
to check if it hot enough. If the batter
rises up to the surface immedidately with a sizzle,
you are good to go.

4. Dip each potato ball into batter, coating it
smoothly with a thin layer of batter and
fry till golden brown.

5. Serve immdeiatly after draining excess oil from the
potato balls.

6. Tomato ketchup is a good accompaniment.

Serves: 4

Preparation time: 40 min

Black Bean Dip

Ingredients (use vegan versions):

* 1 can black beans (washed and drained)
* olive oil
* garlic
* white pepper
* cummin
* 1/4 cup of dry vegan white wine

Directions:

Heat mixture of olive oil, garlic and herbs (add to taste).
Add Black Beans, cover, and simmer for 5 minutes. In
blender, pure black beans and add vegan wine. Serve with vegan crackers,
toasted vegan pita bread, tortilla shell.

Yummy Israeli Salad

Ingredients (use vegan versions):

* 1 plum tomato (or any other kind - I prefer these)
* about 1/3 cucumber
* 1 or 2 stalks spring onion
* 3 or so tablespoons olive oil
* salt (and pepper if you want) to taste
* hummus
* mini pitas

Directions:

Chop up all the veggies realy well so that they still have
texture but you don’t have to chew that well to get them
down. At least, that’s my recommendation. Then add the olive
oil (you might not need as much as I called for - I never
measure anything). Add the salt and mix everything together.
Then shove the concoction into the mini pitas and serve
with hummus spread on top. YUM!!!

Serves: 1 - 2

Preparation time: 5 - 10 min

Blueberry Scones

Ingredients (use vegan versions):

* 1/2 cup granulated vegan sugar
* 3 tablespoon cold non-hydrogenated vegan margarine
* Ener-G Egg Replacer (equivalent to one egg)
* 1 cup all purpose flour
* 1 1/2 teaspoon baking powder
* 1/3 cup vegan sour cream (or vegan plain yogurt)
* 1/2 cup fresh or frozen blueberries

Directions:

In a food processor, combine vegan sugar, margarine, egg
replacer and vanilla; pulse on and off just until the
mixture is crumbly. Add flour, baking powder and vegan sour
cream; pulse on and off just until everything is combined.
Stir in the blueberries.

Drop the batter on baking sheet in 8-10 equal amounts.

Bake in centre of the oven for 12-15 minutes or until scones are golden.

Serves: 8 - 10 scones

Preparation time: 20 min

Vegetable Potpourri Lettuce Wraps

Ingredients (use vegan versions):

* any vegetables you love or have laying around
* 1 head of lettuce (iceberg, romaine, or even cabbage)
* teriyaki sauce
* oriental dressing (optional)
* garlic/seasoning (optional)
* 1 small lime (optional)
* Chinese noodles (Ramen, etc.)

Directions:

This recipe is fabulous because it tastes great. It is
healthy, easy, and cleans those odds and ends of veggies
out of your fridge.

Cut up any veggies into bite-sized pieces and put in frying
pan…crispier veggies work best. Eggplant adds a ‘meaty’
texture if you want that. Crumble a pack of noodles into
the frying pan along with vegetables. Add garlic, onion, or
whatever your favorite seasoning is.

For the sauce, I’ve found the best combo to be teriyaki
sauce and several spoonfuls of oriental dressing, but you
can use just teriyaki, or soy sauce, or whatever you like.
Dump sauce into pan with other stuff.

Briefly stir-fry mixture until noodles are tender and spoon
into large lettuce leaves (any kind). For extra-soothing
refreshment, squeeze fresh lime into mixture. Roll up the
lettuce leaves and mixture like a taco, enjoy! Wonderful
served cold also with the lime. Perfect for summer days!

If you live with meat-eaters they will also love this. You
can even sneak in some soy ‘beef’.

Barley Stuffed Butternut Squash

Ingredients (use vegan versions):

* 1 med to large butternut squash
* 1 cup pearl barley, uncooked
* 2 1/4 cups apple juice, unsweetened
* 2 tablespoons olive oil (extra virgin, light)
* 1 small yellow onion, chopped
* 2 stalks Celery, chopped
* 1/4 to 1/2 cup walnuts, chopped
* 1 1/4 teaspoons each - dried tarragon & sage
* dash of garlic powder, as desired
* dash of salt, as desired
* black pepper, as desired
* 1/2 cup brown vegan sugar
* 1/2 cup apple sauce, unsweetened
* additional brown vegan sugar, to taste

Directions:

1. Preheat oven to 350 degrees.

2. In a medium saucepan, bring apple
juice to boil; add barley; cover and
reduce heat to low; simmer until liquid
is absorbed and barley is cooked,
stirring occasionally.

3. Meanwhile, cut squash in half
lengthwise and scoop out seeds. Spray
cut sides and a 9 x 13 inch baking dish
with cooking spray; put squash cut side
down into baking dish. Roast for
approx. 1 hour, or until they feel soft
when pushed down with finger. Let
squash sit until able to handle
comfortably. Increase oven temp to 400
degrees.

4. While squash if cooling, put olive
oil in skillet over medium heat. Add
onion and saute for 2-3 minutes;
add celery and saute for about 2
minutes; add walnuts and saute until
onion is translucent and walnut are a
bit toasted. Reduce heat to low.

5. Scoop out pulp from squash halves,
leaving shells intact. Add squash to
onion mixture and mix well; add spices
and mix well. Add applesauce and brown
sugar, stirring until well mixed (over
low heat). Stir in cooked barley till
mixed.

6. Put mixture in squash shells.
Sprinkle with additional brown sugar,
if desired; put in oven and cook until
heated through.

This recipe can be used as a main dish
for 2 people. Round out with a salad
and some vegan bread. Or use as a side dish
for 4 to 6 people, where the squash shells
are used as a “serving dish”. The
spices used mix together surprisingly
well. A flavor that needs to be tasted
to fully appreciate.

Serves: 6

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