Recipes

 

 

 

 

 

 

2 cup entire wheat flour (ground fine)

1/2 teaspoon of salt

 6 tablespoons of purest vegetable oil (olive)

 9 tablespoons of cold water   

Add the salt to the oil in a round bowl, and pour in the water in a very slow stream, beating constantly with a fork until thick and white ( a temporary emulsion) Pour onto the flour all at one, and mix lightly into a dough. turn out on a floured board and knead, folding it over and over to inclose air,. untill quite elastic, wich take about 5 or 6 minutes. roll out to the thickness of pie crust, mark with a dull knife into 3/4 inch squares, lay in a baking pan, and bake in a medium slow oven. Avoid browning it, except a slight tinge, as browning gives it a strong flavor.    

 

 

 

                            

 1/2 cup vegetable oil

1/3 cup chopped onion

5 cloves garlic, minced

1/2 cup all-purpose flour

4 teaspoons nutritional yeast

4 tablespoons light soy sauce

2 cups vegetable broth (when I don't have veg broth, I use the "chicken broth powder above)

1/2 teaspoon dried sage       *NOTE - Sage induces seizures for those with epilepsy

 1/2 teaspoon salt

1/4 teaspoon ground black pepper

 

  Heat oil in a medium saucepan over medium heat. Saute onion and garlic until soft and translucent, about 5 minutes. Stir in flour, nutritional yeast, and soy sauce to form a smooth paste. Gradually whisk in the broth. Season with sage, salt, and pepper. Bring to a boil. Reduce heat, and simmer, stirring constantly, for 8 to 10 minutes, or until thickened.

 

 

1 1/2 cups of plain soy milk

1/3 cup of soy sauce

 1 1/2 cup of nutritional yeast (not to mistake for baking yeast)

1 tablespoon paprika

1 tablespoon garlic minced or powder

1 tablespoon of sea salt

 1/4 block of extra firm (not silken) tofu

1/2 cup of flax seed margin

1/2 cup of olive oil

 1 pound of small pasta shells

 9 x 11 baking pan

1 dollop of mustard (optional)

1/2 a package of morning star or boca ground vegan meat

 

 Pre-heat oven to 350 degrees Fahrenheit. Boil water in a big pot for the pasta. Put ground vegan meat in a pan and heat till cooked put aside once done. All of the ingredients sans pasta and meat can easily go in a blender liquid and powdered this is by far the easiest way and the only way I do it. Once pasta is cooked drain and put it in the baking pan pour the cheese sauce and add meat over the pasta. Stir the mixture in the pan till blended. Bake until the top of the pasta looks slightly browned and crispy about 15 minutes but not to crispy because that is just gross.  

 

 

 

 1/2c flour

1/2c nutritional yeast

1 teaspoon salt

1 teaspoon garlic powder

 2 cup water

1 teaspoon mustard or a sprinkle of mustard powder

4 tablespoon soy margarine

10 to 12 corn tortillas (red ones I like best)

2 small cans enchilada sauce

2 cans beans (pinto, black), drained

1 package of soyrizo (melissa's) and 1/2 cup water (for soyrizo)

1 medium onion, chopped

1 can black olives, chopped

1/4 cup chopped cilantro

1/4 cup chopped red bell peppers

1/4 cup oil (for tortillas)

 

In medium-large saucepan, combine flour, nutritional yeast, salt and garlic powder.  Add water and mix thoroughly.  Heat on medium heat until bubbling and thick.  Remove from heat and add mustard/food coloring and soy margarine.  Set aside cheese sauce in separate container.   Add onion, olives, cilantro and peppers to sauce. Heat sauce mixture on med.  with a lid till boiling. In another sauce pan add soyrizo, water, and beans, heat this filling on med heat until hot. In a frying pan heat oil for tortillas. Heat oil till warm and place tortillas one at a time into oil until tortilla is malleable (this is to help you roll the trotillas). Place each oilly tortilla on a plate with a napkin to drain excess oil. Pour some of enchilada sauce in the bottom of a 9x13 pan make sure to cover entire botttom of pan in sauce to keep enchiladas from becoming crisp.  Place a tortilla in pan spoon in filling (save some of the filing for the top when finished rolling all tortillas), roll and push to one end of pan.  Continue until all tortillas filled. Spread remaining filling on top of enchiladas. Pour the rest of the enchilada sauce on top slowly  and then spread cheese sauce on as last step. Bake at 350 until hot, 30-45 minutes  

 

 

 

 

1 can (16 ounces) pureed pumpkin

3/4 cup sugar or sucanat (or 1/2 cup maple syrup)

1/2 teaspoon salt

1 teaspoon ground cinnamon

 1/2 teaspoon ground ginger

1/8 teaspoon ground cloves

1 teaspoon ground allspice, optional

1/2 teaspoon ground nutmeg, optional

 2-3 tablespoons cornstarch to firm up the pie filling

1 package (10-12 ounces) silken/soft tofu

1 9-in unbaked vegan pie shell

 

Preheat oven to 425 F. Blend the pumpkin and sugar. Add salt, spices, cornstarch and tofu, mix thoroughly. Pour mixture into pie shell and bake for 15 minutes. Lower heat to 350 F and bake for another 60 minutes. Chill and serve. Dont use the low fat tofu, then the pie tastes like it was made with tofu. This pie is soooo yummy, it will fool almost anyone.  

 

 

 

 

1 1/2 cups warm water

3 tablespoons maple syrup

 1 pkg. dry yeast

1/4 cup olive oil

1 1/2 cups whole-wheat flour

2 1/2 cups unbleached white flour

1 teaspoon sea salt

Oil for brushing In a large bowl

 

 

Combine water and maple syrup. Add yeast and stir to dissolve. Cover and let sit until bubbly, about 5 minutes. To yeast mixture, add olive oil, whole-wheat flour, 1 1/2 cups unbleached white flour, and salt. Stir until well mixed. Generously flour a work suface with some the remaining flour and place dough on it. Knead dough, gradually incorporating remaining flour. The kneading will take 10 to 12 minutes. By the end of this time the dough should have a slight stick to it but not stick to your hands. Cover dough with an inverted bowl and let rise until doubled, 30 to 60 minutes.Lightly oil an 8 by 8-inch baking pan. Divide dough into 16 equal pieces, shape into round balls, brush lightly with oil, and place in prepared pan. Cover and let rise until until doubled, 30 to 60 minutes.Preheat oven to 400 degrees. Bake rolls until golden brown, 20 to 25 minutes.These are perfect with a holiday meal, or any time. makes 16 rolls    

 

 

 

 

1 can French cut green beans

1.5 canisters vegan French fried onions

 1.5 cups soy milk

1 cube veggie bouillon

 2-3 tablespoon corn starch (or potato starch) mixed with 2-3 tablespoon cold water to use as a thickener

 1/2 medium onion, diced

 3/4 cup chopped mushrooms (button, crimini, portabella, whatever)

 1-2 tablespoon olive oil

 1/2 teaspoon each of garlic, salt, ceyanne pepper, basil, oregano, sage, marjoram, thyme, whatever other hearty herbs make you happy

 

 Heat soy milk and veggie bouillon in a saucepan, stirring until bouillon cube disintegrates. Do not boil or scald the soy milk. Just heat it.Sauté onions and mushrooms in the veggie oil in a skillet. Add salt, pepper, and herbs and spices.Mix the starch and water well, and pour into the soymilk/bouillon. Stir well, because this will coagulate pretty quickly. Quickly add the can of green beans, the sautéed veggies, and about half of your French fried onions, and stir well.Pour that mixture into a casserole dish or pan and top with remaining French fried onions. Bake in oven at about 350 degrees for 10-15 minutes, until the onions begin to brown. Remove. Eat. Enjoy.Serves: 4-6

 

 

 

   5 blocks firm/extra firm organic tofu

 1/4-1/2 cup fresh chopped herbs (I use savory, rosemary, sage and basil - but any herbs will work.)

1 1/2 tablespoon vegetarian bouillon (vegetarian better than bouillon no chicken base)

sea salt and ceyanne to taste      

 

Marinade:   4 tabelspoon vegan flax seed butter (smart balance light only is the only vegan one)

1/4 cup chopped fresh herbs (same as you used in tofu)

1 tablespoon vegetarian bouillon (vegetarian better than bouillon no chicken base) ceyanne pepper to taste

1 teaspoon mustard

 

powderBlend tofu in blender or food processor until lumps are gone. You can mash by hand, but I prefer to blend it for a better consistency. Put the tofu into a cheese cloth (if you don't have one use a pillow case) and squeeze the water out of it. Transfer to a large bowl, stir in herbs,vegetarian bouillon seasoning, sea salt and ceyanne pepper. Line a medium, round bottomed colander with one layer of cheese cloth or a clean dish towel. Put the tofu mixture in colander and fold remaining cheese cloth over the top. Place the colander on a plate (to catch excess water being squeezed out) and put a heavy weight on top. Put in the fridge and press for aprox. 2-3 hours or overnight if possible.

 After pressing and with the tofu still in the colander, scoop out the center, leaving about an inch of tofu around the edges. Place your stuffing in the cavity. Put the tofu mixture you scooped out over the stuffing and press down firmly. Flip the formed turkey on to an oiled cookie sheet, use the excess tofu to form the turkey legs and wings for an added turkey look. Brush the whole turkey with the marinade.

 Cook at 350° F for about 1.5 hours brushing with marinade every 15 min or whenever you remember to. The turkey can cook for as long as you need it to. once, I let mine cook all day, basting it about every half hour or so and it turned out great. I usually put it in the oven as I'm starting the rest of the meal... by the time the potatoes and all the veggies are done, the turkey is ready to go.

 

Marinade instructions: Mix all the ingredients in a small bowl and whisk together (or blend in the blender if you prefer) Taste it. Adjust the spices if you feel the need. Serves: 6 or so  

 

 

 

 

 

 1 large leek, white part only, halved lengthwise and thoroughly washed

 1 pound sugar snap peas, trimmed

 2 teaspoons extra-virgin olive oil

 1/2 teaspoon salt

1 cup cherry tomatoes, halved

1 teaspoon dried oregano

 

Preheat oven to 425°F. Cut leek halves into 2-inch lengths and then very thinly slice each piece lengthwise, yielding 2-inch-long strips. Toss the leek strips, peas, oil and salt in a medium bowl. Spread evenly on a baking sheet. Roast for 15 minutes. Stir in tomatoes. Return to the oven and roast until the vegetables begin to brown, about 10 minutes more. Toss with oregano and serve.  

 

 

 

 

 2 1/4 cups water with 1 vegetable bouillon cube

 3/4 cup brown rice

1 teaspoon ground cumin

1/2 teaspoon turmeric

1 tablespoon olive oil

1 medium onion, finely chopped

1 to 2 cloves garlic, minced

 1/2 medium green bell pepper, finely diced

 1 small fresh hot chile, seeded and minced,or one 4-ounce can chopped mild green chiles

 15- to 16-ounce can black beans, drained and rinsed

1 medium tomato, diced

 1 teaspoon dried oregano

Sea Salt

Eight 10-inch (burrito-sized) flour tortillas  

 

 

  Bring the water and bouillon cube to a boil in a medium saucepan. Stir in the rice, cumin, and turmeric and simmer gently, covered, until the water is absorbed, about 35 minutes. Heat the oil in a skillet. Add the onion and sauté until it is translucent. Add the garlic and bell pepper and sauté until the onion is golden. Add the chile, beans, tomato, and oregano. Cook over medium heat until the mixture is well heated through and the tomato has softened, about 8 minutes. To assemble, place a small amount each of the cooked rice and black bean mixture in the center of each tortilla. Add a stripe of salsa (optional). Fold two opposite sides of the tortilla over the filling, then roll up starting from one of the open ends. Repeat with the remaining tortillas and serve  

 

 

 

 

 8 ounces udon noodles or Chinese wheat noodles

 1 tablespoon vegetable oil

1 tablespoon dark sesame oil, divided

 8-ounce bag preshredded coleslaw (preferably with carrots included)

 2 cups fresh green beans, trimmed and cut in half,or frozen organic whole baby green beans, thawed

15-ounce can cut baby corn, drained, liquid reserved

 2 to 3 scallions, cut into 1-inch-long segments

 Vegetable stock or water, as needed

 Natural soy sauce to taste  

 

 

Cook the noodles in plenty of rapidly simmering water until al dente, then drain. Meanwhile, heat the vegetable oil and 1 teaspoon of the sesame oil in a wok or stir-fry pan. Add the coleslaw, green beans, and 1/4 cup of the liquid from the baby corn. Cover and steam for 5 minutes. Add the baby corn and scallions and stir-fry over medium-high heat for 5 minutes or until the vegetables are all just tender-crisp, adding just enough liquid from the baby corn to keep the bottom of the pan moist. Combine the cooked noodles with the vegetables in a serving bowl and toss together. Add the remaining teaspoon of sesame oil, then season with soy sauce         

 

 

 

 

 

 

Orange Roasted Tofu and Asparagus   1 14-ounce package extra-firm water-packed tofu, rinsed 4 teaspoons extra-virgin olive oil 1 pound asparagus, trimmed and cut into 1-inch pieces 3 tablespoons chopped fresh basil 1 teaspoon freshly grated orange zest 1/4 cup orange juice 1/4 teaspoon sea salt Garlic and onion (fresh or powdered, optional)Preheat oven to 450°F. Coat a large baking sheet with cooking spray. Pat tofu dry and cut into 1/2-inch cubes. Whisk garlic and onion to taste, 2 teaspoons oil in a large bowl until smooth. Add the tofu; gently toss to coat. Spread the tofu in an even layer on the prepared baking sheet. Roast for 15 minutes. Gently toss asparagus with the tofu. Return to the oven and roast until the tofu is golden brown and the asparagus is tender, 8 to 10 minutes more. Meanwhile, whisk the remaining 2 teaspoons oil, basil, orange zest and juice, and salt in the large bowl until smooth. Toss the roasted tofu and asparagus with the sauce and serve.