• Home

Subscribe

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

Half-Baked Tomatoes

Ingredients (use vegan versions):

* 2 tomatoes
* 1 clove garlic
* basil, oregano, other spices to taste
* 1 tablespoon olive oil

Directions:

Simply halve the tomatoes, cut across the exposed side an
x with a knife, spread garlic and other spices in the cuts
and drizzle with olive oil, bake on 350 degrees for around
10 minutes. Easy, fast and very tasty

Serves: 4

Preparation time: 12 min

Fried Banana Sandwich

Ingredients (use vegan versions):

* 1 very ripe banana
* 2 slices good vegan bread (cinnamon raisin works well)
* your favorite peanut butter
* a little cooking oil

Directions:

Heat just a bit of oil on a skillet. Add thinly sliced
banana. When the banana is just brown and getting soft,
flip it over.

While this is going on, pop the vegan bread in the
toaster if you want (I find it best just heated up, not
toasted to crunchiness).

When the banana is done, spread
some peanut butter onto the vegan bread, then add the banana
slices. You might want to add some vegan margarine if you
fear sticky peanut butter mouth.

Serves: 1

Preparation time: 5 min

Bread Rolls

Ingredients (use vegan versions):

For the filling:

* 0.5 kg potato
* 2 tablespoons corn
* 3 chopped green chillies
* 1 small bunch green coriander
* 0.5 teaspoon grated ginger
* 4 Tablespoons vegan bread crumbs
* Salt to taste

For the Rolls:

* 4Nos big vegan bread slices
* Veg Oil for frying

Directions:

Boil potato, peel the skin and grate. Add all the filling ingredients and knead well.
Shape them into four to six balls. Coat them lightly with vegan bread crumbs.

Cut the off edges of the vegan bread slices. Dip the slices in water and then immediately
squeeze out the water by pressing it between the palms. Place the filling in the center
and then wrap around the moist vegan bread slice. Flatten between palms to shape like patties.
Heat the oil and fry over medium flame until deep brown in color. You can semi-fry and
store in the freezer and fry later as per your need.

Serves: 4

Preparation time: 40 min

Delicious Spinach Tofu Wontons with Dipping Sauce

Ingredients (use vegan versions):

* 12 oz. package frozen spinach (larger or smaller is ok)
* 12 oz. package firm or extra firm tofu (larger or smaller is ok)
* about an inch of ginger, chopped finely
* 2 cloves of garlic, chopped finely
* 2 scallions, chopped finely
* A dash of soy sauce
* A dash of chili oil
* 1 package of square wonton skins (these usually come 72 in a package. If you have extra
* left, they freeze very well for the next time!!)
* 1/4 cup of soy sauce
* 1/4 cup of seasoned vegan rice wine vinegar
* Chopped scallions or lemongrass, for garnish of the sauce

Directions:

First, make the wonton inside:

Thaw the spinach, squeezing all the extra
water out. Mash the spinach, tofu, garlic, ginger, dash of
soy sauce, chili oil, and finely chopped scallions together
with your hands (it’s fun). Taste and season with more
chili, garlic, ginger, whatever you feel it needs. Put the
mixture aside for a while while you make your dipping sauce.

Dipping sauce:

Mix the 1/4 cup of soy sauce and seasoned vegan rice wine
vinegar together, and then top with either chopped scallions
or lemongrass. Put this in the fridge to chill and get all
yummy while you stuff the wontons.

To stuff the wontons:

Take a teaspoonfull of the filling and tuck it into the
wonton skin. Fold the skin into a triangle and seal. If it
doesn’t seal well, try moistening the edges with a little
bit of water. Set these onto a tray dusted with cornstarch.

To cook the wontons:

You can either deep fry the wontons until they are crispy in
a good hot oil or cook them like potstickers. To cook them
like potstickers, it takes a few more ingredients.
Some vegan Worcestershire sauce (make sure you get the ones with
no anchovies), some orange zest, and a little more chili
oil. Mix these to your liking in a bowl with some water so
you have about 1 1/2 cups. Heat a bit
of oil in a non stick pan and put the wontons in. Fry them
till they are golden on one side, then flip. When they have
all been browned on one side, pour on the saved liquid.
Cover quickly to get all that good steam in. Steam for a
bit, then take the cover off and let them absorb most of the
sauce. Serve with the yummy dipping sauce you prepared earlier.

Serves: as many as you want

Preparation time: about an hour

Easy Stuffed Mushrooms

Ingredients (use vegan versions):

* 1 package stuffer size mushrooms, or around 3 per person
* 1/4 cup pesto
* 1/8 cup vegan parmesan
* 1/8 cup bread crumbs, plain
* black pepper
* olive oil

Directions:

Mix pesto, parmesan, and bread crumbs
together to your desired consistency.
Season with pepper. Stuff into
mushrooms and place on a baking sheet,
drizzle with olive oil. Bake at 350
for 20-25 min until mushrooms are
tender.

You can use basil pesto, walnut pesto,
even sundried tomato pesto is yummy.

Serves: 6 - 8

Preparation time: 30 min

Easy to Freeze Hot Pockets

Ingredients (use vegan versions):

* favorite pizza dough
* favorite rice topping or vegetable mixture or fruit salad

Directions:

Make your favorite pizza dough. I use one with just flour,
water, gluten, yeast, and salt in it. Also make some
stirfry type thing, or pot pie filling etc.

Get a muffin
pan, and use the pizza dough to make miniature “pie crusts”
in the muffin pan. Then fill them with whatever you choose.
Cover them with crust and bake.

Then you can put the
little “hot pockets” in the freezer. Whenever you want one,
take one out, heat it for a couple of minutes and have a
good delicious snack. I’ve maDe curried vegetable ones, and
pot pie ones, and cinnamany apple/peaches ones, and beans
with tomato and pineapple ones.

Oatmeal Squares

Ingredients (use vegan versions):

* 2 cup instant oats
* 1/4 cup vegan brown sugar
* 1/4 cup raisins
* 1/2 to 1 teaspoon cinnamon
* 1/2 cup vegan margarine
* 1/4 cup corn syrup

Directions:

Mix oats, raisins, vegan sugar, and cinnamon in
mixing bowl. Stir in vegan margarine and corn
syrup. Press into lightly greased 9″
square microwave safe dish.
Microwave uncovered on high for 2 minutes.
Refrigerate for 15 to 20 minutes before
cutting.

Serves: 12 squares

Preparation time: about 30 min

Marinated Carrots

Ingredients (use vegan versions):

* 2 lbs small baby peeled carrots
* 1 medium onion chopped
* 1 medium chopped bell pepper

Directions:

Cook carrots until tender in unsalted water. Add to other veggies.

Sauce Directions

Ingredients (use vegan versions):

* 1 cup vegan sugar
* 1 teaspoon dry vegan mustard
* 1/2 cup vinegar
* 1 can condensed tomato soup (do not dilete)
* 1/2 cup salad oil
* 1 teaspoon salt
* 1 teaspoon pepper

Directions:

Mix and pour over veggies. Refridgerate for 4 hours or over
night. Will keep up to one
month in fridge. Serve cold.

Serves: 12/16

Preparation time: 20 min

Killer Mexican Chalupas

Ingredients (use vegan versions):

* 12 corn tortillas
* 4-6 tablespoon vegetable oil
* 1/2 pkg.textured soy ground meatless(found in grocer’s freezer section; VP also will do)
* 1-3 teaspoon cumin
* 1-3 teaspoon chili powder
* 1-3 teaspoon garlic powder
* 1/2 teaspoon lemon pepper
* 1-3 teaspoon onion powder
* 1 can vegetarian refried beans (these are found in foreign food section of store)
* 1 head lettuce, chopped
* 2 fresh tomatoes, seeded and chopped
* 1/4 cup finely diced onion (not red)
* 2 avocados, mashed with 2-3 teaspoon
* Your favorite salsa
* Jalapenos (optional, but so worth the burn)
* French dressing

Directions:

First, in medium-sized skillet sprayed with non-stick cooking spray, crumble ground
meatless and add all spices. Cook until all browned. While that’s finishing, heat
beans either over stove or in microwave.

In large, fairly deep skillet, add vegetable oil and heat until oil forms small bubbles
when you dip an edge of the tortilla in it. When oil is fairly hot (please be careful!),
fry each corn tortilla on each side until desired crispyness is achieved using barbacue
tongs. Place on paper towels to drain off excess oil.

Then top each chalupa (fried tortilla) in following order: beans, Meatless, lettuce,
tomato, onion, avocado, salsa, french dressing (i know its bizarre but something like a
chemical reaction occurs when it hits the salsa-magnificent!) and jalapenos. Add salt and
pepper to taste.

Serves: 3

Preparation time: 20 - 30 min

« Previous Page — Next Page »

Copyright © Keep Your Meat 2008 - 2012. All Rights Reserved.