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The Vegan Cookbook: 497 Recipes

 

THE VEGAN COOKBOOK:

 

497 RECIPES

 

By Jack Truman

 

Copyright @ 2016 by Dixie Publishing

 

 

Dixie Publishing Company

P.O. Box 364

Lamar, Missouri 64759

 

All Rights Reserved

 

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PROLOGUE:

A Message From the Author

 

In 2002, the best thing in the world happened to me:

 

I became a vegan.

 

I stopped eating dead animals.

 

I stopped eating anything derived from a dead animal.

 

I stopped eating anything that ever had a central nervous system.

 

I stopped eating anything that ever came from a Mother.

 

How did I become vegan?

 

In 2002, I was living in Los Angeles. I was over 200 pounds, closer to 250. And for my small height, that’s considered extremely obese. And the food I was putting in my body was killing me. I had developed an ulcer. Not wanting to go to the hospital, I began researching healthy and alternative healing methods. My Mother, a lifetime vegan, gave me a book about Apple Cider Vinegar being a miracle cure. And the book showed how apple cider vinegar was a natural healer for any sickness or disease. I started taking a shot of vinegar 3 times a day. It curbed my appetite. I had to force myself to eat once a day. The first month, I lost over 30 pounds. The second month, another 20. My ulcer was healed. And I never went back.

 

Shortly after that, I was sitting in my living room in my apartment in Glendale, California one morning and saw a terrifying image on my computer screen online. On an animal rights site, there were hundreds of rows and rows of rabbits with their heads locked in iron clamps around their necks. It was horrifying. And something just clicked in my head. A moment of self-realization. I decided at that moment I would never eat an animal product again.

 

Here it is, almost 15 years later. I’ve held true to my promise. I’m pushing 50, and am at the weight when I was 18 years old. My body is healthier now than it was when I was in my 20’s. And it’s all from a plant based diet.

 

I don’t live to eat. I eat to live. And have the mentality that food is my medicine.

 

After I became vegan, it got to a point where I couldn’t eat out in a restaurant anymore. I started really noticing how filthy, unsanitary and unhealthy not only the restaurant was, but the food on the plate I was eating. Think about it. When you order a dish at a restaurant without any meat, it has animals products in it. The cooks use the same vats of grease that they use with the animal products. They use the same grills. They use the same cooking utensils. They are not clean from animal products when they make your food. It got to a point where I could not eat out anymore. And if I wanted to have cooked dishes, I was going to have to make them myself. So I started looking for vegan, plant-based recipes.

 

I started cooking at home. The more I cooked, the more I enjoyed it. Then I started being creative with my dishes. When you cook, you adjust ingredients to your taste buds. I thought to myself, “what dishes do I like? I can make a substitute for that”.

 

There is this mentality that people have where they will not eat something they do not like. They live to eat. They only will eat things that are yummy and satisfy their taste buds. That’s why you see all these morbidly obese people that will not change their eating lifestyle, and don’t want to. If they knew they could save their lives by changing their eating lifestyle, they wouldn’t do it. They’d rather be dead than not be able to eat what they want.

 

The surprising thing is, there are healthy, nutritional plant-based substitutes for any dish a person wants to eat.

 

I have this mentality that food is medicine. Whenever I eat a meal, it isn’t to gorge on the food, inhale it, and be obsessed with every morsel. I have the mentality that the food I put in my body is the pills I take each day. Being vegan, it’s hard to get hungry. A lot of times, you have to make yourself eat. If a person eats the right things, they don’t get hungry. They have to force themselves to eat. It’s a lifestyle. It’s not a diet. It’s not a temporary thing. It’s a lifestyle.

 

The obesity problem in the world is an epidemic. This culture we’re in is so fast paced, and nobody takes the time with their bodies to take care of their bodies. The easiest and cheapest way to have a healthy body is by eliminating animal products from your diet. By adopting a vegan, plant-based lifestyle, the world could end obesity, cure all major diseases which are scientifically proven to be derived from a meat-centered diet, Global Warming would be eliminated, and we would save the lives of our fellow creatures.

 

It’s scientifically proven that by eating animal products, a meat-centered diet creates:

 

Obesity, Cancer, Heart Disease and all major illnesses and diseases

Global Warming and Climate Change

The slaughter of millions of animals by the hour worldwide

 

All my life, I’ve always heard the phrase ‘you are what you eat’. And it’s true. If you look at a person, their body reflects their personality and lifestyle.

 

Over the last 10 years, I’ve accumulated this collection of recipes that are very good. I hope they help you with your cooking choices.

 

Have fun!

 

Go Vegan!

 

Jack Truman

[email protected]

 

TABLE OF CONTENTS

 

APPETIZERS

 

BEVERAGES

 

BREAKFAST

 

DESSERTS

 

DIPS AND SPREADS

 

MAIN DISHES

 

SANDWICHES AND BREADS

 

SNACKS

 

SOUPS AND SALADS

 

APPETIZERS

 

 

Grandma’s German Potato Salad

 

Ingredients:

 

8 potatoes, peeled, cut and chopped

2 chopped onions

1 head garlic, chopped

Salt and pepper to taste

Apple Cider vinegar

Canola oil

Optional sugar to taste

 

Directions:

 

Peel, cut and boil the potatoes until soft.

Drain the potatoes from the pot.

Let potatoes cool.

Once potatoes are cool, add to a mixing bowl.

Add the chopped onion and garlic.

Mix well.

Add the vinegar, oil, salt, sugar and pepper.

Mix and stir well.

Cover and chill in the fridge overnight.

Ready to serve.

 

Grandma’s Cole Slaw

 

 

Ingredients:

 

1 head cabbage, chopped

2 chopped onions

1 head garlic, chopped

Salt and pepper to taste

Apple Cider vinegar

Canola oil

Optional sugar to taste

 

Directions:

 

In a large mixing bowl, add the chopped cabbage.

Add the chopped onion and garlic.

Mix well.

Add the vinegar, oil, salt, sugar and pepper.

Mix and stir well.

Cover and chill in the fridge overnight.

Ready to serve.

 

Fruit Pizza

 

Preparation time: about 10 minutes

Serves: 8

 

Ingredients:

 

One large tortilla

½ a cup of vegan vanilla yogurt

3 large strawberries

1 banana

1 cup cantaloupe

1 cup pineapple

2 apricots

2 kiwis

1 orange

 

Directions:

 

You may need more or less of the ingredients, depending on the size of your tortilla.

Spread the yogurt over the tortilla, enough for the fruit to stick.

Cut the fruit into very small pieces.

Arrange the fruit on the tortilla.

Use more yogurt for taste if needed.

 

Fried Pumpkin Flavored Tofu

 

Preparation time: 20 minutes

Serves: 2

 

Ingredients:

 

1 block of firm tofu

2 handfuls of pumpkin

1 small onion

Some soy sauce

 

Directions:

 

Heat up a frying pan.

Add the sliced onion and fry until brown.

Dice the tofu and fry it up until all the sides are golden and crispy.

While you’re doing all of this, steam some pumpkin. Microwaving it is fine as well.

When the pumpkin is really soft, toss it into the frying pan with the onion and tofu.

Splash on as much soy sauce as desired.

 

Asian Cole Slaw

 

Preparation time: 20 minutes

Serves: 5

 

Ingredients:

 

1 shredded large cabbage

4 chopped onions

5 cloves of garlic

1 cup cashews or of your favorite nuts

¼ cup toasted sesame seeds

3 tablespoons sesame oil

3 tablespoons apple cider vinegar

1 teaspoon salt

1 teaspoon pepper

1 teaspoon ginger

 

Directions:

 

Combine all ingredients into a big bowl and stir.

Ready to serve.

 

Jamaican Rice and Beans

 

Preparation time: 20 minutes

Serves: 8

 

Ingredients:

 

2 cloves garlic

1 onion

Some vegetable broth

1 green pepper

Salt to taste

1 cup red beans canned or homemade

2 cups brown rice

2 ounces coconut milk

 

Directions:

 

Boil the beans in water until tender.

Add water, coconut milk, rice and seasonings.

Bring it all to a boil, then simmer until the rice is soft and ready.

 

Red Hash

 

 

Preparation time: 40 minutes

Serves: 4

 

Ingredients:

 

2 cups of chopped red skinned potatoes

1 ½ cups of chopped sweet potatoes

1 cup of chopped beets

8 thin slices of tempeh

Some maple syrup

Mustard

Soy sauce

½ cup of chopped onion

¼ cup soy milk

Salt and pepper to taste

 

Directions:

 

Mix the maple syrup, soy sauce and mustard to taste and create about a cup of marinade.

Pour half of the marinade mixture into a small dish.

Place the tempeh slices in the dish.

Pour the rest of the mixture in the dish and set aside to soak.

Put a steamer on a large pot of water.

Place all the potatoes on the steamer.

Boil the water on a high heat.

Steam the potatoes until they are tender.

Put the potatoes in the bowl.

Put the beets on the steamer and steam until tender.

Mix the beets in the potato bowl.

Cook the tempeh mixture.

Ready to serve.

 

Fried Moroccan Tofu

 

Preparation time: 30 minutes

Serves: 8

 

Ingredients:

 

1 ½ packages tofu

½ cup soy sauce

3 tablespoons lemon juice

3 tablespoons molasses

1 teaspoon cumin

1 teaspoon pepper

1 teaspoon cinnamon

3 tablespoons canola oil

1 tablespoon seasonings

 

Directions:

 

Press out the water from the tofu.

Slice the tofu into small squares.

Mix all the other ingredients in a blender.

Marinate/soak the tofu in the liquid for a little over an hour.

Remove tofu from the marinade.

Put skillet on medium heat.

Put some cooking oil on the skillet to heat for a minute.

Fry the tofu on its sides, adding marinade to it, until tofu is darkened.

Ready to serve.

 

Super Southwest Hominy Bake

 

Preparation time: 45 minutes

Serves: 10

 

Ingredients:

 

8 ounces of salsa

2 cans yellow hominy

2 cans white hominy

8 ounces grated vegan cheese

12 ounces of vegan sour cream

 

Directions:

 

Preheat oven to 400 degrees.

Drain and clean the hominy.

Combine and mix all the ingredients in a greased casserole sized dish.

Bake for about 30 minutes.

Ready to serve.

 

Macaroni and Yeast Cheese

 

Preparation time: about 2 hours

Serves: 8

 

Ingredients:

 

1 block of tofu

4 cloves chopped garlic

1 chopped onion

1 cup hummus

1 cup nutritional yeast

½ cup soy milk

3 tablespoons soy sauce

¼ cup oatmeal

¼ cup vegan spread

Some olive oil

¼ cup flour

3 pounds macaroni

 

Directions:

 

Put all the ingredients except for the macaroni in a blender.

Blend until smooth and creamy.

Boil the macaroni until done.

Mix the yeast cheese mixture in a casserole dish.

Heat oven to 350 degrees.

Put the dish in the oven and bake about 45 minutes.

Let cool.

Ready to serve.

 

Sweet Greens

 

Preparation time: 90 minutes

Serves: 5

 

Ingredients:

 

2 pounds of greens

2 garlic cloves

1 teaspoons pepper

1 cup sugar

1 chopped onion

1 cup taco sauce

 

Directions:

 

Heat water in a pot until boiling.

Add the greens and cook.

While the greens are cooking and boiling, add the onion, garlic and 2 teaspoons sugar.

Let the greens cook for about 10 minutes.

Check and come back often to cook greens and stir.

Continue cooking greens.

After the greens are cooked for at least an hour, add the rest of the sugar and taco sauce.

Stir everything together and cook for another 15 minutes or so on low to medium heat.

Ready to serve.

 

Tofu Perkelt

 

Preparation time: about an hour

Serves: 6

 

Ingredients:

 

1 block of tofu

3 chopped tomatoes

6 chopped onions

2 chopped peppers

Canola oil

Water

4 tablespoons of your favorite spices and herbs

 

Directions:

 

Start heating a pot with the canola oil.

Add the onions and put the lid on.

Let the onions simmer.

Add the peppers and tomatoes.

Add some of the spices and let simmer for about 15 minutes.

Chop the tofu into cubes, and add to the mixture.

Sprinkle some more of the spices while cooking.

Add some water as needed, and simmer for about 40 minutes.

Ready to serve.

 

Garlic Mushrooms

 

 

Ingredients:

 

4 cloves of chopped garlic

1 can of chopped mushrooms

5 tablespoons olive oil

2 tablespoons apple cider vinegar

Salt and pepper

2 tablespoons water

 

Directions:

 

In a saucepan, mix and heat the garlic, 1 tablespoon of vinegar, 2 tablespoons of the oil, the salt and pepper.

Add the mushrooms and continue heating on a low flame.

Cover the pan and shake to mix and coat the mushrooms.

Cook the mushroom mixture for about 10 minutes or so, stirring often.

Add the water if needed while frying.

Transfer the mixture to a bowl.

Add the vinegar and remaining oil.

Mix well.

Ready to serve.

 

Oven Baked Flaxseed Tofu

 

 

Ingredients:

 

2 blocks tofu, cut in ¼ inch slices

½ cup flour

½ cup nutritional yeast

4 tablespoons flaxseed

½ cup water

½ cup soy sauce

2 chopped cloves of garlic

2 tablespoons cornmeal

 

Directions:

 

In a bowl, mix the yeast, cornmeal, flour, garlic and flaxseed.

Stir and mix well.

In another bowl, mix the water and soy sauce.

With the tofu slices, dip them in the soy sauce bowl, then put in the flour bowl and cover each side with the flour mixture.

Place the tofu slices on a baking sheet.

Sprinkle the rest of the flour mixture over the tofu pieces.

Then pour the remaining soy sauce over the tofu pieces.

Bake in oven until golden brown.

Flip the tofu over on the other sides.

Bake an additional 15 minutes.

Ready to serve.

 

Stuffed Zucchini

 

 

Ingredients:

 

1 zucchini

1 teaspoon chopped garlic

1 teaspoon canola oil

1 teaspoon ginger

½ cup chopped tofu

½ cup chopped mushrooms

¼ cup peas

½ cup chopped carrots

Salt and pepper to taste

 

Directions:

 

On a heated saucepan, add the oil, garlic and ginger. Fry until light brown.

Add everything except the zucchini.

Stir-fry the mixture for about 5 minutes.

Add salt and pepper to taste while frying.

Slice the zucchini into 1 inch rounds.

Core out the middle of the zucchini slices.

Arrange the slices on a plate.

Spoon the stuffing mixture into the zucchini cores.

Ready to serve.

 

Mushroom Rice

 

 

Ingredients:

 

1 cup rice

1 pound of mushrooms

1 chopped onion

1 cup of water

3 tablespoons canola oil

3 chopped cloves of garlic

Salt to taste

 

Directions:

 

Start heating the rice and salt in the water.

Slice the mushrooms and the onion, then set aside.

Heat the oil on a saucepan.

Add the garlic and cook for about 3 minutes.

Add the onions and fry for about 5 to 7 minutes.

Add the mushrooms and fry for about another 5 minutes.

Increase the heat on the rice to boil.

Reduce the rice heat to simmer, cover the rice and simmer for about 20 minutes.

Remove the rice from the heat, let it set for about 5 minutes, then gently stir.

Add the mushroom mixture to the rice and stir well.

Ready to serve.

 

Eggplant in Black Bean Sauce

 

 

Ingredients:

 

2 large eggplants

1 cup dry black beans

3 cups veggie broth

2 tablespoons apple cider vinegar

2 tablespoons soy sauce

1 teaspoon chopped ginger

3 teaspoons salt

4 tablespoons canola oil

4 chopped cloves of garlic

2 chopped onions

 

Directions:

 

Soak the beans overnight in water.

Drain the beans and put them in a saucepan.

Cover beans with water and bring to a boil. Boil for about 10 minutes.

Drain the beans.

Put the beans back in the saucepan, add the broth and bring to a boil.

Add the vinegar, soy sauce and ginger.

Cover the mixture and let simmer for about 35 minutes.

Stir often while simmering.

Cut the eggplants into small chunks.

Sprinkle the chunks with salt.

Let the chunks set for about 30 minutes, then rinse the chunks to remove the salt.

Heat the oil in a saucepan.

Add the garlic and eggplant to the oil, and stir fry for about 5 minutes.

Add the sauce and the onions to the eggplant mixture.

Heat for a few minutes.

Ready to serve.

 

Seitan Buffalo Wings

 

 

Ingredients:

 

2 pounds of sliced seitan strips

4 tablespoons ketchup

3 tablespoons soy sauce

1 teaspoon sugar

½ teaspoon chopped ginger

1 cup water

2 tablespoons cornstarch

 

Directions:

 

In a skillet, fry the strips of seitan until they are brown on both sides.

Add the soy sauce, ketchup, sugar, ginger and water.

Heat and stir until boiling.

Reduce the heat to simmer, cover the pan and let simmer for about 10 minutes.

In a bowl, add the cornstarch with ½ cup water.

Mix until the cornstarch is dissolved.

Stir the cornstarch mixture in with the seitan.

Cook until the sauce thickens and boils.

Ready to serve.

 

Veggie Marinated Carrots

 

 

Ingredients:

 

1 pound chopped carrots

2 tablespoons olive oil

3 tablespoons apple cider vinegar

1 tablespoon mustard

3 chopped cloves of garlic

 

Directions:

 

Steam the carrots until tender.

While steaming the carrots, mix the oil, vinegar, mustard and garlic in a bowl.

Stir the dressing well.

Toss and mix the carrots well with the dressing.

Cover the mixture and cool in the fridge for a few hours.

Ready to serve.

 

Baked Zucchini

 

 

Ingredients:

 

2 zucchinis, cut into chunks

1 chopped onion

½ cup chopped mushrooms

1 chopped green pepper

½ cup chopped broccoli

Canola oil

Vegan spread

4 chopped cloves of garlic

 

Directions:

 

Preheat oven to 350 degrees.

On aluminum foil, put the layers of zucchini, onions, mushrooms, pepper, broccoli and garlic.

Lightly brush the veggies with the oil.

Wrap up the veggies in the foil.

Bake for about 20 minutes.

Remove from oven.

Add the spread to the hot veggies.

Ready to serve.

 

Crusted Eggplant

 

 

Ingredients:

 

2 eggplants

2 cups flour

3 tablespoons seasonings

Salt and pepper to taste

1 cup soy milk

3 tablespoons mustard

1/3 cup canola oil

 

Directions:

 

Chop the eggplants into rounds.

In a bowl, mix the flour, salt, pepper and seasonings.

Stir to mix well.

In another bowl, mix and stir the soy milk and mustard together.

Coat the eggplant slices well in the flour mixture, then coat in the soy milk mixture, then coat well again in the flour mixture.

In a large skillet, heat the oil until a drop of the flour fries immediately.

Cook the eggplant rounds on both sides until golden brown on both sides.

Drain the rounds on paper towels.

Ready to serve.

 

Carrot and Zucchini Pickles

 

 

Ingredients:

 

4 carrots

2 large zucchinis

2 tablespoons soy sauce

4 tablespoons apple cider vinegar

1 teaspoon sliced ginger

2 cloves chopped garlic

 

Directions:

 

Cut zucchini into little pieces.

Cut carrots into small pieces.

Mix together the vinegar, soy sauce, ginger and garlic.

Pour the marinade mixture over the carrots and pickles.

Cover and chill overnight, stirring often.

Ready to serve.

 

Pineapple Squash

 

 

Ingredients:

 

2 squash

1 can crushed pineapple with the juice

3 tablespoons vegan spread

Water

 

Directions:

 

Preheat oven to 400 degrees.

Cut each squash in half and scoop out the seeds and pulp.

Cut the tip off the bottoms so the squash stands up.

Fill each squash cup with pineapple and spread.

Put the squash in a baking dish and pour in hot water where the bottoms of the squash are covered with water for about 1/3 inch.

Cover the baking pan.

Bake for 1 hour.

Ready to serve.

 

Tofu Meatballs

 

 

Ingredients:

 

1 package tofu

1 cup bread crumbs

½ cup chopped walnuts

1 chopped onion

1 teaspoon garlic powder

1 teaspoon salt

 

Directions:

 

Mash all ingredients together well with hands.

After mashing, form the mixture into balls.

Preheat oven to 350 degrees.

Place the balls on baking sheets.

Bake for 35 minutes.

Ready to serve.

 

BBQ Tofu Cubes

 

 

Ingredients:

 

1 package tofu

1 cup barbeque sauce

½ cup water

3 tablespoons soy sauce

2 chopped cloves of garlic

1 tablespoon sugar

2 tablespoons canola oil

 

Directions:

 

Chop the tofu into square cubes.

Heat the oil in a frying pan and add the tofu.

Fry the tofu until until it starts turning light brown.

While the tofu is cooking, mix and stir the rest of the ingredients in a bowl well.

Add the sauce mixture to the tofu.

Cook until the sauce starts getting thick.

Ready to serve.

 

Tofu Squash

 

 

Preparation time: 35 minutes

 

Ingredients:

 

1 package tofu, cut into cubes

1 squash

5 chopped cloves of garlic

1 chopped onion

2 tablespoons olive oil

2 tablespoons tahini

Soy sauce to taste

 

Directions:

 

Chop and peel the squash.

Steam the squash until soft.

Heat the oil in a frying pan.

Add the tofu to the pan and start frying.

Add the squash and mix well with tofu while frying.

Add the garlic and tahini and stir well and cooking.

Fry for about 10 minutes.

Add the soy sauce and onion.

Cook briefly.

Ready to serve.

 

Roasted Quinoa Butternut Squash

 

Preparation time: about 90 minutes

 

Ingredients:

 

1 butternut squash

1 cup quinoa, cooked

1 package tofu

1 chopped onion

1/3 cup cooked rice

5 chopped cloves of garlic

Canola oil

 

Directions:

 

Preheat oven to 350 degrees.

Cut the squash in half and deseed the squash.

Roast the squash in the oven for about 35 minutes with the cut sides face down.

While the squash is baking, in a frying pan, heat some oil.

Fry the onion and garlic for a few minutes in the frying pan.

Mash the tofu and add to the frying pan.

Fry the tofu mixture for several minutes.

Remove the squash from the oven.

Scoop out the insides of the squash without tearing the skin.

In a mixing bowl, mix together the squash insides with the quinoa, rice and tofu mixture.

Mix well.

Spoon the squash mixture back into the shells.

Return the shells to the oven and bake for about 5 to 10 minutes.

Ready to serve.

 

Garlic Fries

 

 

Preparation time: about an hour

 

Ingredients:

 

5 potatoes, peeled and cut into french fry size pieces

1 head of garlic, chopped

1 teaspoon cumin

2 tablespoons seasonings

Salt and pepper to taste

3 tablespoons canola oil

 

Directions:

 

Preheat oven to 425 degrees.

In a mixing bowl, mix the potato slices with 2 tablespoons of the oil.

Line the fries on a baking sheet.

Bake for about 45 minutes.

Put the garlic, cumin, salt, pepper and remaining oil in a blender.

Blend well into a paste.

Remove the fries from the oven.

Put all the fries in a large mixing bowl and add the garlic paste.

Toss and mix it all together well.

Place the fries back on the baking sheet and return them to the oven.

Bake for another 10 minutes.

Remove from oven.

Ready to serve.

 

Bean & Rice Yams

 

 

Preparation time: about an hour

 

Ingredients:

 

3 yams

1 can kidney beans

1 can pinto beans

1 cup cooked rice

1 tablespoon cumin

Salt and pepper to taste

Tortillas

 

Directions:

 

Preheat oven to 375 degrees.

Bake the yams for about 90 minutes.

While the yams are baking, cook the beans and rice in a cooking pot on high heat.

While cooking, add the salt, pepper and cumin to taste.

When yams are baked, remove from oven.

Mash the yams and set them aside.

Put the tortillas in the oven and heat for several minutes.

While the tortillas are heating, mix together the yams and bean mixture.

Remove tortillas from oven.

Put the yam mixture generously over the tortillas.

Ready to serve.

 

Mock Chicken Ala King

 

 

Preparation time: about 30 minutes

 

Ingredients:

 

1 pound vegan chicken cut into strips

1 can peas

1 cup chopped carrots

1 cup flour

3 cups soy milk

½ cup canola oil

3 tablespoons vegan spread

3 tablespoons soy sauce

1/3 cup nutritional yeast

5 tablespoons onion powder

5 chopped cloves of garlic

Salt and pepper to taste

 

Directions:

 

In a frying pan, heat 2 tablespoons of the spread.

Add the chicken and fry until it browns.

Add the peas and cook for a few minutes.

Add the carrots.

Lower heat to simmer and cover.

In a mixing bowl, mix together the flour, yeast, powder, salt and pepper.

In a separate saucepan, heat the oil.

Slowly sprinkle in all of the flour mixture while stirring.

Once the flour is mixed, slowly add the soy sauce and soy milk while stirring.

Continue to heat and stir until the mixture begins to boil.

Pour the hot gravy mixture into the pan of veggie chicken.

Stir mixture for several minutes.

Ready to serve.

 

Veggie Almond Brown Rice

 

 

Preparation time: about 20 minutes

 

Ingredients:

 

2 cups cooked brown rice

1 chopped onion

3 chopped carrots

2 stalks of chopped celery

5 chopped cloves of garlic

1/3 cup chopped mushrooms

1/3 cup chopped almonds

1 teaspoon chopped ginger

½ cup soy sauce

Canola oil

 

Directions:

 

Heat the oil in a frying pan.

Add the onion and garlic.

Fry a few minutes until the onion is soft.

Add the carrots and fry for a couple of minutes.

Add the celery, mushrooms and almonds.

Fry for about 2 to 3 minutes.

Add the rice.

Cook and heat the mixture well.

In a small bowl, mix the soy sauce and ginger together.

Pour the sauce over the rice mixture and cook for another 2 or 3 minutes.

Ready to serve.

 

Mexican Mac & Cheese

 

 

Preparation time: about an hour

 

Ingredients:

 

1 package elbow macaroni

1 cup cooked corn

1 cup cooked red kidney beans

1 chopped onion

½ chopped red pepper

½ chopped green pepper

2 cups spaghetti sauce

1 tablespoon cumin

Salt and pepper to taste

Vegan cheese

 

Directions:

 

Boil and drain the pasta.

In a separate cooking pot, mix together the sauce, peppers, corn, onion and beans.

Cook the veggie mixture until hot.

Add the cumin, salt and pepper while cooking.

When the pasta is done and drained, return the pasta to the pasta cooking pot.

Pour the sauce mixture into the pasta pot.

Continue cooking the pasta while stirring and mixing well.

Cook until the pasta is hot.

Shred the cheese over the top of the pasta.

Ready to serve.

 

Creamy Cottage Cheese

 

 

Preparation time: 30 minutes

 

Ingredients:

 

1 package tofu, mashed

½ cup vegan mayonaise

2/3 teaspoon salt

2/3 teaspoon garlic powder

3 tablespoons chopped chives

 

Directions:

 

Put all ingredients in a large bowl.

Stir and mix well.

Once mixed well, put in a sealed container.

Set in the fridge until chilled.

Ready to serve.

 

Tofu French Fry Sticks

 

 

Ingredients:

 

1 package tofu

1/3 cup corn meal

4 tablespoons nutritional yeast

Soy sauce to taste

Canola oil

 

Directions:

 

Slice the tofu into thick french fry slices.

In a small bowl, mix together the corn meal and yeast.

Put some soy sauce in a separate small bowl.

Dip the tofu sticks in the soy sauce to coat.

Roll the tofu sticks in the corn meal mixture.

Preheat oven to 350 degrees.

Lightly oil a baking sheet.

Place coated tofu sticks on the baking sheet.

Put in oven and bake for about 10 to 15 minutes.

Open oven and turn the sticks over.

Bake another 10 to 15 minutes.

Remove from oven.

Let cool several minutes.

Ready to serve with any dipping sauce.

 

Tofu Chicken Nuggets

 

Preparation time: about 40 minutes

 

Ingredients:

 

2 packages tofu, cut into cubes

½ cup flour

½ cup water

1 teaspoon salt

Bread crumbs

Canola oil

 

Directions:

 

In a bowl, mix and stir the flour and water into a smooth batter.

Throw in a small handful of bread crumbs.

Stir well.

Add a little salt.

Stir and mix well.

In a frying pan, heat some oil.

Dip the tofu cubes in the batter to coat and marinate.

Fry the coated tofu in the pan for a few minutes until they turn golden brown.

Repeat method until all tofu is cooked.

Ready to serve.

 

Tasty Red Potatoes

 

 

Preparation time: about 20 minutes

 

Ingredients:

 

4 chopped red potatoes

1 chopped onion

Vegan spread

Amino acid

Garlic powder

Salt and pepper to taste

 

Directions:

 

In a frying pan, heat some vegan spread.

Add the onion and fry for a few minutes until the onion softens.

Add the potatoes, powder, salt and pepper.

Fry the potatoes and onions until the potatoes start to get crispy.

Add a little amino acid to the mixture and stir.

Cover and let steam for several minutes.

Stir well.

Ready to serve.

 

Spinach Casserole Muffin Cups

 

 

Ingredients:

 

3 pounds chopped spinach

1 package tofu, mashed

1 cup salsa

1 chopped onion

1 chopped green pepper

2/3 cup shredded vegan cheese

Canola oil

 

Directions:

 

Preheat oven to 350 degrees.

Lightly oil a muffin pan.

In a large mixing bowl, add the tofu, cheese and salsa.

Mash and mix well.

Cook and drain the spinach.

Remove as much moisture from the spinach as possible.

Add the cooked spinach to the tofu mixture.

Add the onion and green pepper.

Mix well.

Put the mixture in the muffin cups.

Bake for about 50 minutes.

Remove from oven and let cool for several minutes.

Ready to serve.

 

Fried Mashed Potato Nuggets

 

 

Ingredients:

 

4 potatoes, peeled and chopped

1 cup flour

1 cup soy milk plut a little extra

1 package italian dressing

1/3 cup nutritional yeast

Salt and pepper to taste

Vegan spread

Canola oil

 

Directions:

 

In a cooking pot, boil the potatoes until soft.

In a bowl, add the flour, yeast and dressing.

Pour soy milk in a separate bowl.

Drain the potatoes.

Add some spread and a little of the soy milk to the potatoes.

Stir well.

Add a little salt and pepper.

Stir well.

Heat some oil in a frying pan.

Take a little of the potato mixture out and roll into a small ball.

Dip in the milk bowl.

Then dip and roll and coat in the flour bowl.

Repeat method with all of the potatoes.

Place the nugget balls in the oil and fry and roll until done.

Ready to serve.

 

Bread Crumb Greens

 

 

Ingredients:

 

2 bunches of greens

2/3 cup bread crumbs

Salt and pepper to taste

Canola oil

Water

 

Directions:

 

Heat the oil in a frying pan.

Add the crumbs to the pan.

Fry for about 5 minutes or so until the crumbs are crispy.

Remove from heat.

Put the greens and water in a cooking pan.

Boil the greens until they’re soft and tender.

Drain and chop the greens.

In a large mixing bowl, add the greens and some canola oil.

Toss and mix the greens well with the oil.

Add the salt and pepper to taste.

Mix well.

Add the bread crumbs.

Mix well.

Ready to serve.

 

Greens with Potatoes and Olives

 

 

Ingredients:

 

2 bunches of greens, chopped

3 boiled potatoes

4 chopped cloves of garlic

1 can chopped olives

3 chopped tomatoes

Salt and pepper to taste

Water

Canola oil

 

Directions:

 

Boil, drain, peel and chop the potatoes.

In a cooking pan, boil and cook the greens until soft.

Drain the greens.

Heat the oil in a large frying pan.

Add the garlic and fry until you can smell the garlic.

Add the olives, greens, potatoes and tomatoes to the garlic.

Cook and greens mixture and mash the potatoes while cooking.

Remove from heat after cooking several minutes.

Ready to serve.

 

Hazelnut Sweet Potatoes

 

 

Ingredients:

 

7 sweet potatoes, washed and wrapped in foil

1 chopped apple

1/3 cup raisins

2/3 cup chopped hazelnuts

½ cup soy milk

1 teaspoon vanilla

1 teaspoon cinnamon

½ cup apple cider vinegar

 

Directions:

 

Preheat oven to 350 degrees.

Bake the wrapped potatoes for about an hour.

Remove from oven and let cool.

In a frying pan, heat the vinegar.

Cook the apple in the vinegar for about 5 minutes.

Add the raisins, vanilla and cinnamon.

Stir and cook for a couple of minutes.

Remove from heat, cover and set aside.

Cut a slice off the top of each potato.

Scoop out most of the flesh into a mixing bowl.

Lay the potato shells in a baking pan and set the pan aside.

Add the soy milk and apple mixture to the sweet potatoes.

Stir and mix well.

Fill the shells with the potato mixture.

Sprinkle the tops with the hazelnuts.

Bake for about 30 minutes.

Remove from oven and let cool for a few minutes.

Ready to serve.

 

Soybean and Mushroom Rice

 

 

Ingredients:

 

1 cup chopped mushrooms

1 cup soybeans, cooked

4 cups cooked rice

3 chopped onions

1 bulb garlic, chopped

1/3 cup soy sauce

1/3 cup water

Canola oil

 

Directions:

 

Heat some oil in a large skillet.

Add the mushrooms and fry for a few minutes.

Add the soybeans and fry for a few minutes.

Add the soy sauce and water and stir, cooking for a couple minutes.

Add the rice and cook for a few minutes.

Add the onions and garlic, cooking for several minutes, stirring to coat with the sauce mixture.

Ready to serve.

 

Stuffed Mushroom and Almond Squash

 

 

Ingredients:

 

2 squash, cut in half, seeds removed

1 chopped onion

2 stalks celery, chopped

6 chopped cloves of garlic

¼ cup chopped almonds

2 cups bread crumbs

2/3 cup chopped mushrooms

1 tablespoon seasonings

3 tablespoons molasses

2 cups soy milk

½ cup water

Salt and pepper to taste

Canola oil

 

Directions:

 

Preheat oven to 400 degrees.

Cover a baking sheet with foil and lightly oil.

Place the squash with the cut sides face down on the foil.

Bake for about 40 minutes.

While baking, in a mixing bowl, add the bread crumbs, mushrooms, onions, celery, garlic and seasonings.

Stir the mixture and mix well.

In another bowl, add the molasses, water, half of the soy milk and a little oil.

Stir and mix well.

Add to the bread veggie mixture.

Stir and mix well.

Slowly add in the remaining soy milk, stirring and mixing until moist.

Add the salt, pepper and baking powder.

Stir and mix well.

Remove the squash from the oven.

Turn the halves face side up.

Stuff the squash with the mixture.

Sprinkle the tops with the almonds.

Bake in oven for about 20 minutes.

Remove from oven and let cool several minutes.

Ready to serve.

 

Rice Stuffing

 

 

Ingredients:

 

3 cups cooked brown rice

1 cup chopped apple

¼ cup chopped walnuts

1 tablespoon seasonings

2 tablespoons vegan spread

Water

Canola oil

 

Directions:

 

In a mixing bowl, add the rice, seasonings, apple and nuts.

Blend and mix well.

Add the spread.

Stir and mix well.

While mixing, add a little water and continue to mix until the mixture becomes moist.

Preheat oven to 350 degrees.

Lightly oil a loaf pan.

Pack the stuffing mixture into the loaf pan.

Bake in oven for about 45 minutes or the dish is heated where it is not moist.

Remove from oven and let cool several minutes.

Ready to serve.

 

Maple Baked Beans

 

 

Ingredients:

 

2 cups pinto beans

2 chopped onions

1 tablespoon mustard

1 cup maple syrup

Canola oil

Water

 

Directions:

 

Cook the beans with the water, according to package instructions.

Drain the beans and keep the cooked bean water aside.

Preheat oven to 325 degrees.

Lightly oil a casserole pot.

Pour the beans in the casserole pot.

Add about 2 tablespoons oil to the beans.

Mix the beans and oil together.

Put the onions in the middle of the beans.

In a mixing bowl, add the syrup, mustard and 1 cup of the bean liquid.

Stir and mix well.

Pour the maple syrup mixture over the beans.

Add some of the bean liquid where the beans are covered by liquid.

Cover the pot, put in oven and bake for about 2 hours.

Remove from oven and add the remaining bean liquid.

Stir well, cover and bake for about 2 more hours.

Remove from oven.

Ready to serve.

 

Green Onion Mashed Potatoes

 

 

Ingredients:

 

15 potatoes, peeled and cut into chunks

3 chopped green onions

2 cups soy milk

Salt and pepper to taste

Water

 

Directions:

 

Boil the potato chunks in water until tender.

Drain the potatoes and mash them in the pot.

Add the soy milk and green onions.

Beat, stir and mix while adding salt and pepper to taste.

Once mashed and beat well, heat and cook for several minutes to serve hot.

Ready to serve.

 

Garlic Mashed Potatoes

 

 

Ingredients:

 

4 potatoes, peeled and chopped

8 chopped cloves of garlic

1 cup soy milk

1/3 cup soy spread

Canola oil

Water

 

Directions:

 

Steam the potatoes over boiling water until potatoes are soft.

While the potatoes are steaming, heat some oil in a saucepan.

Add the garlic and lighty fry for 1 or 2 minutes.

Add the soy milk to the garlic.

Reduce the heat to a simmer and let the garlic milk simmer while the potatoes finish steaming.

When the potaotes are soft, mash the potatoes in a mixing bowl.

Add the milk mixture and the spread.

Stir and mix well.

Ready to serve.

 

Tempeh BBQ Baked Beans

 

 

Ingredients:

 

1 can butter beans, drained

1 can navy beans, drained

1 can pinto beans, drained

2 chopped onions

6 chopped cloves of garlic

1 chopped green pepper

1 package tempeh, crumbled

2 cups water

3 tablespoons soy sauce

Olive oil

¼ cup molasses

1/3 cup apple cider vinegar

1/3 cup mustard

Salt and pepper to taste

 

Directions:

 

Put the beans in a casserole dish.

In a skillet, heat some olive oil.

Fry the onions until soft.

Add the garlic and green pepper.

Fry the mixture for a few more minutes.

Remove from heat and add the veggie mixture to the beans.

Add a little olive oil back to the skillet and heat.

Add the tempeh and fry for several minutes until the tempeh begins to brown.

Preheat oven to 350 degrees.

Add the soy sauce and fry mixture for a few minutes.

Add the tempeh to the bean mixture.

Stir well.

Add the remaining ingredients.

Stir well to mix.

Cover the casserole dish and bake in oven for about 30 minutes.

Remove from oven and let set to cool for several minutes.

Ready to serve.

 

Garlic Fried Broccoli

 

 

Ingredients:

 

1 head of broccoli, chopped

5 chopped cloves of garlic

1/3 cup water

Canola oil

 

Directions:

 

Heat a little oil in a skillet.

Add the garlic and fry a few minutes until garlic begins to turn brown.

Add the broccoli and fry mixture for about 3 or 4 minutes.

Add the water and cover the skillet.

Cook a few minutes until the broccoli is soft.

Ready to serve.

 

Fruit Sauced Tofu

 

 

Ingredients:

 

1 block tofu, chopped

1/3 cup orange juice

Juice from 2 lemons

4 chopped cloves of garlic

Canola oil

 

Directions:

 

Have the tofu cut in strips and dried on a paper towel.

In a small bowl, add the juices and garlic.

Stir the garlic juice to mix.

Heat a little oil in a skillet.

Add the tofu and fry until golden brown on both sides.

Add the garlic juice mixture to the pan and simmer.

Fry and turn the tofu, cooking until the tofu is glazed.

Ready to serve.

 

Toasted Pasta and Rice Pilaf

 

 

Ingredients:

 

6 ounces pasta

1 cup rice

3 chopped cloves of garlic

4 cups veggie stock

1/3 cup parsley

Salt and pepper to taste

Canola oil

 

Directions:

 

Preheat oven to 375 degrees.

Lie the pasta on a baking sheet on a single layer.

Toast the pasta in the oven for about 10 minutes, baking and shaking until lightly brown.

Remove from oven and let cool for several minutes.

In a saucepan, heat some oil.

Add the rice and garlic and fry for a few minutes.

Add the pasta, salt, pepper, parsley and stock.

Heat, stir and bring the mixture to a simmer.

Cover, lower the heat to a simmer and cook for about 30 minutes.

Turn off the heat and let set to cool for about 10 minutes.

Ready to serve.

 

Apple Raisin Stuffing

 

 

Ingredients:

 

1 chopped onion

1 chopped stalk of celery

1 cup veggie stock

3 chopped apples

1/3 cup raisins

2 cups bread crumbs

1 tablespoon vanilla

1 teaspoon chopped ginger

 

Directions:

 

Preheat oven to 350 degrees.

In a cooking pan, add the onions, celery and stock.

Heat and cook until veggies are soft.

Remove the pan from the heat.

Add the apples, raisins, bread crumbs, vanilla and ginger.

Stir and mix well.

Pack the mixture into a loaf pan.

Cover and bake in the oven for about 25 minutes.

Remove the cover and let bake for about 5 to 10 minutes until brown.

Remove from oven and let cool for several minutes.

Ready to serve.

 

Roasted Pepper and Spinach Stuffing

 

 

Ingredients:

 

½ chopped onion

2 red peppers, chopped and roasted

1 cup cooked spinach, chopped and drained

1 cup bread crumbs

1 cup cooked rice

1 tablespoon seasonings

1 cup veggie stock

Canola oil

 

Directions:

 

Preheat oven to 350 degrees.

Heat some oil in a cooking pan.

Add the onions and fry until soft.

Remove the pan from the heat and add the peppers and spinach.

Stir and mix well.

Return the pan to the heat and add the stock.

Stir and heat until warm..

Add the crumbs, rice and seasonings.

Stir and mix well.

Remove the pan from the heat.

Pack the mixture into a loaf or casserole pan.

Cover and bake for about 20 minutes.

Remove the cover and bake for about 5 minutes or so until brown.

Remove from oven and let cool several minutes.

Ready to serve.

 

BEVERAGES

 

 

Cold Pressed Shake

 

 

Preparation time: 15 minutes plus overnight for the coffee

Serves: 1

 

Ingredients:

 

1 cup ground coffee

1 ½ cups of water

Vanilla soy ice cream

½ of a banana

Pure maple syrup

 

Directions:

 

Mix 1 cup of ground coffee with 1 ½ cups of water.

Place in the fridge for 10 hours or overnight.

After the coffee has sat for 10 hours, strain it using a strainer.

Taste the coffee. If it needs to be watered down, use some soymilk after you make the shake so it is not too weak.

Place the coffee, vanilla ice cream, ½ of the banana and a big squirt of maple syrup in a blender.

Whir it all together, then taste and adjust it to your taste.

 

Non Alcoholic Cooler Cocktail

 

 

Serves: 1

 

Ingredients:

 

4 parts pineapple juice

4 parts orange juice

2 parts coconut cream

1 part sugar syrup

Ice

 

Directions:

 

Make the sugar syrup with a mixture of sugar and water.

Boil the sugar mixture until the sugar is dissolved.

Pour all the ingredients into a serving glass filled with ice.

 

Non Alcoholic Fruit Fantasy Cocktail

 

 

Serves: 1

 

Ingredients:

 

2 parts orange juice

1 part pineapple juice

6 strawberries

Small sliced honeydew melon

Ice

 

Directions:

 

Wash the strawberries.

Pour all ingredients into a blender.

Blend until smooth.

Pour into a serving glass.

 

Non Alcoholic Passion Cockail

 

Serves: 1

 

Ingredients:

 

1 banana

1 part pineapple juice

1 part orange juice

Ice

 

Directions:

 

Pour all the ingredients into a blender.

Blend until smooth.

Pour into a serving glass.

Ready to serve.

 

Magic Autumn Brew

 

 

Ingredients:

 

Cranberry juice

Apple juice

1 or 2 cinnamon sticks

 

Directions:

 

Fill up a pot with half of each juice.

Heat it on medium heat.

Add a couple of cinnamon sticks.

Let sit on stove for a little while.

Stir, heat and mix.

Ready to serve when heated.

 

Tofu Buttermilk

 

 

Preparation time: 20 minutes

Serves: 2 cups

 

Ingredients:

 

½ block of tofu

4 tablespoons lemon juice

1 cup soy milk

 

Directions:

 

Blend all the ingredients in a blender until well blended.

Ready to serve.

 

Carrot Vegetable Juice

 

 

Preparation time: about 5 minutes

Serves: 1

 

Ingredients:

 

6 carrots

1 beet

1 stalk of celery

 

Directions:

 

Combine all ingredients in a juicer.

Feel free to add any extra veggies you like.

After juicing, ready to serve.

 

Fantastic Fruit Smoothie

 

 

Preparation time: about 5 minutes

Serves: 2

 

Ingredients:

 

8 slices frozen peaches

8 frozen cherries

2 spears pineapple

1 pear

2 cups orange juice

 

Directions:

 

Place all the fruit in a blender.

Pour in the orange juice.

Blend for about one minute.

Ready to serve.

 

Power Smoothie

 

 

Ingredients:

 

2 chopped bananas

6 frozen strawberries

1 sliced peach

1 peeled orange

 

Directions:

 

Put all ingredients in a blender.

Blend until smooth.

Ready to serve.

 

Cantaloupe Smoothie

 

 

Preparation time: 10 minutes

 

Ingredients:

 

1 peeled cantaloupe

2 cups orange juice

 

Directions:

 

Slice the cantaloupe.

Mix the cantaloupe and the juice in a blender.

Blend until smooth.

Put in fridge for several hours.

Ready to serve.

 

Terrific Tofu Fruit Smoothie

 

 

Preparation time: 20 minutes

 

Ingredients:

 

½ package tofu

1 chopped banana

5 chopped strawberries

6 ice cubes

2 cups soy milk

1 cup orange juice

 

Directions:

 

Crush the ice in a blender.

Add the remaining ingredients.

Blend well.

Ready to serve.

 

Banana Cocoa Peanut Butter Smoothie

 

 

Preparation time: about 10 minutes

 

Ingredients:

 

1 chopped banana

3 cups soy milk

1/3 cup oats

2 tablespoons flax seed

3 tablespoons cocoa powder

3 tablespoons peanut butter

 

Directions:

 

Put banana in blender.

Pour the soy milk in the blender over the banana.

Add the oats, flax seed, powder and peanut butter to blender.

Blend until smooth and creamy.

Ready to serve.

 

Orange Carrot Smoothie

 

 

Ingredients:

 

2 cups orange juice

1 cup chopped carrots

Juice from 1 lemon

Handful of oats

½ cup water

 

Directions:

 

Put all ingredients except for the oats in a blender.

Blend well until smooth.

Add the oats.

Blend until smooth and creamy.

Ready to serve.

 

Apple Beet Juice

 

 

Preparation time: 10 minutes

 

Ingredients:

 

4 chopped beets

7 chopped apples

1 teaspoon chopped ginger

Juice from 1 lemon

 

Directions:

 

In a blender, add the beets, apples and ginger.

Blend well until smooth and creamy.

Add in the lemon juice.

Blend well.

Ready to serve.

 

 

Banana Cocoa Shake

 

 

Ingredients:

 

4 cups frozen sliced bananas

1 cup soy milk

2 tablespoons cocoa powder

2 teaspoons vanilla

1 tablespoon maple syrup

 

Directions:

 

Let the frozen bananas thaw for about 10 minutes.

Put the banana chunks in a blender.

Add the remaining ingredients to the blender.

Blend for about 3 minutes.

Continue blending until smooth.

Ready to serve.

 

Pumpkin Smoothie

 

 

Ingredients:

 

½ canned pumpkin

1 cup soy milk

1 tablespoon brown sugar

½ teaspoon cinnamon

5 ice cubes

 

Directions:

 

Put all ingredients in a blender.

Blend until smooth and creamy.

Pour into a glass.

Ready to serve.

 

Peach Vanilla Smoothie

 

 

Ingredients:

 

1 package tofu, mashed

1 can peaches with the syrup

2 tablespoons vanilla

½ cup sugar

½ cup orange juice

½ cup water

 

Directions:

 

Put all the ingredients in a blender.

Blend for several minutes until smooth and creamy.

Put in fridge and let chill for a few hours.

Remove from fridge.

Briefly blend until smooth.

Pour into a serving glass.

Ready to serve.

 

Chai Banana Smoothie

 

 

Ingredients:

 

1 cup cold chai

1 cup cold vanilla soy milk

1 mashed banana

 

Directions:

 

Put all ingredients in a blender.

Blend well until smooth and creamy.

Pour into a serving glass.

Ready to serve.

 

 

BREAKFAST

 

 

Easy Any Fruit Oatmeal

 

Preparation time: about 5 minutes

Serves: 1

 

Ingredients:

 

1/3 cup dry oatmeal

2/3 cup of water

1 piece of fruit of your choice

Cinnamon to taste

Sugar to taste

 

Directions:

 

Place the dry oatmeal in a microwave safe bowl and add the water.

Microwave for 60 to 90 seconds, then remove from the microwave.

Chop us the fruit and place it in a small bowl.

Sprinkle the cinnamon and sugar over the fruit and mix it to coat.

Add the cinnamon sugared fruit to the oatmeal. Sprinkle more additional cinnamon and sugar over the oatmeal if so desired.

Microwave an additional 60 to 90 seconds, or until the fruit is soft.

 

Peanut Butter Oatmeal

 

 

Preparation Time: About 5 minutes

Serves: 1

 

Ingredients:

 

½ cup oatmeal

1/3 cup hot water

2 tablespoons peanut butter

1 chopped banana

Some raisins

Cinnamon to taste

2 tablespoons maple syrup

 

Directions:

 

Pour the hot water into the oatmeal and mix until smooth.

Add the maple syrup and peanut butter.

Mix well.

Put in the bananas and raisins.

Sprinkle cinnamon.

Mix it up.

Ready to serve.

 

 

Quick & Easy Pancakes

 

 

Preparation time: about 10 minutes

Serves: 1 or 2

 

Ingredients:

 

½ cup of egg replacer

¼ cup tofu

½ cup of oats

Vanilla to taste

Cinnamon to taste

 

Directions:

 

Put all the ingredients in a blender and blend until smooth.

Cook the mixture on the griddle.

Ready to serve with syrup.

 

Banana Wheat Pancakes

 

 

Preparation time: 15 minutes

 

Ingredients:

 

2 bananas

1 cup soy milk

1 cup wheat flour

2 tablespoons applesauce

1 tablespoon sugar

1 tablespoon vanilla

2 tablespoons baking powder

Canola oil

 

Directions:

 

Mash the bananas in a bowl.

Add the remaining ingredients and mix well until smooth.

Oil a saucepan and heat the oil.

Add the pancake batter for 1 pancake to oil.

Flip when the edges are bubbly.

Then flip when the other side is golden brown.

Repeat for all pancakes.

Ready to serve.

 

 

Rice Pancakes

 

 

Preparation time: 15 minutes

 

Ingredients:

 

4 cups flour

1 tablespoon baking soda

1 tablespoon baking powder

4 cups rice milk

5 tablespoons canola oil

1 tablespoon cinnamon

 

Directions:

 

Mix together the flour, cinnamon, baking soda and baking powder.

Add the rice milk, vanilla and oil.

Mix well.

Heat a little oil in a frying pan.

Cook each pancake from the batter until brown on both sides.

Ready to serve.

 

Terrific Tofu Scramble

 

 

Preparation time: 20 minutes

Serves: 2

 

Ingredients:

 

1 block of tofu

Canola oil

¾ teaspoon turmeric

½ teaspoon soy sauce

Salt and pepper to taste

½ a green pepper, chopped

½ chopped onion

1 small roma tomato

1 clove chopped garlic

 

Directions:

 

Crumble and mash the tofu in a bowl to look like pieces of scrambled eggs.

Add the soy sauce and turmeric in the bowl and mix well.

Set the bowl aside.

Fry the onions and garlic in a pan with the canola oil until crispy looking.

Add the peppers and fry a few minutes until the peppers start softening.

Add the tofu mixture.

Mix and fry until it looks like scrambled eggs.

When it looks about done, add the tomatoes.

Fry briefly.

Ready to serve.

 

High Protein Waffles

 

 

Ingredients:

 

1 cup flour

1 smashed banana

2 teaspoons baking powder

1 teaspoon salt

2 tablespoons canola oil

2 cups water

 

Directions:

 

Mix all dry ingredients well in a big bowl.

Add the banana, water and oil.

Mix well.

Put in the waffle maker and cook.

Ready to serve.

 

Breakfast Roasted Taters

 

 

Preparation time: about 30 minutes

Serves: 2

 

Ingredients:

 

6 potatoes

Garlic powder

Onion powder

3 cloves chopped garlic

Canola oil

Salt and pepper to taste

 

Directions:

 

Preheat oven to 450 degrees.

Chop the potatoes into small chunks.

Mix in a bowl with the oil, garlic and spices.

Spread the mixture on a baking sheet and put in the oven.

Bake for about 20 minutes.

Ready to serve.

 

Tofu Bacon

 

 

Ingredients:

 

1 cup soy sauce

2 tablespoons nutritional yeast

2 tablespoons maple syrup

1 tablespoon liquid smoke

1 block tofu

Salt and pepper

Canola oil

 

Directions:

 

Mix all the ingredients in a container and stir well.

Cut the tofu into very thin slices.

Soak and marinate the tofu slices in the sauce mixture for 1 or 2 days.

Heat a saucepan with canola oil on medium heat.

Fry the tofu slices until they are crispy and lightly brown.

Ready to serve.

 

Apple Cinnamon Pancakes

 

 

Preparation time: about 10 minutes

 

Ingredients:

 

1 cup flour

4 mashed bananas

2/3 cup oats

4 tablespoons applesauce

2 tablespoons brown sugar

2 tablespoons baking powder

3 cups soy milk

Cinnamon to taste

Canola oil

 

Directions:

 

In a mixing bowl, add the oats, bananas, soy milk and applesauce.

Mix and stir well until smooth.

In a separate bowl, mix together the flour, sugar, cinnamon and powder.

Mix both bowls together and stir to blend well.

Add soy milk while stirring until you find the texture you like for the batter.

Heat oil on a frying pan.

Pour batter for pancakes on the pan to cook a pancake at a time.

Cook until both sides are golden brown.

The mixture should make 2 stakes of 6 large pancakes.

Ready to serve.

 

Apple Cinnamon Potato Pancakes

 

 

Preparation time: about 40 minutes

 

Ingredients:

 

1 cup shredded potatoes

1 chopped apple

1 teaspoon cinnamon

½ cup flour

Sugar to taste

Water

Canola oil

 

Directions:

 

In a large mixing bowl, add the potatoes, flour, apple, cinnamon and sugar.

Mix together well.

Add a little water and mix well to for a batter.

In a frying pan, heat some oil.

Spoon in the batter for a pancake.

Cook until bottom is golden and flip.

Remove when other side is golden.

Repeat method for all batter.

Ready to serve.

 

Crispy Crumb Eggs

 

 

Preparation time: 20 minutes

 

Ingredients:

 

½ block mashed tofu

½ chopped onion

2 chopped cloves of garlic

Cracker crumbs from 10 crackers

Salt and pepper to taste

½ teaspoon tumeric

Canola oil

 

Directions:

 

Heat some oil in a frying pan.

Add the cracker crumbs and fry until golden.

Remove the crumbs and place on a paper toweled plate to dry.

Fry the garlic and onion until the onion starts softening.

Add and scramble the tofu with the salt, pepper and tumeric until it is fried well and looks like scrambled eggs.

Add the cracker crumbs.

Stir and scramble a few more minutes.

Ready to serve.

 

Chocolate Flaxseed Nut Muffins

 

 

Preparation time: 90 minutes

 

Ingredients:

 

2/3 cup flaxseed

1 cup flour

1/3 cup walnuts

1/3 cup cocoa

1/3 cup sugar

1 cup soy milk

1 tablespoon vanilla

2 teaspoons baking powder

 

Directions:

 

Preheat oven to 350 degrees.

In a mixing bowl, mix together the flour, flaxseed, nuts, cocoa, sugar and powder.

In a separate bowl, mix the vanilla with the soy milk.

Mix everything together and mix until the mixture becomes a batter.

Spoon the mixture into muffin cups.

Bake for about 35 minutes.

Ready to serve.

 

Breakfast Potatoes

 

 

Preparation time: about 15 minutes

 

Ingredients:

 

4 chopped potatoes

1 chopped onion

1 chopped green pepper

4 chopped cloves of garlic

½ cup canola oil

Salt and pepper to taste

 

Directions:

 

Heat the oil in a skillet.

Add the potatoes and the onion.

Fry the potatoes for several minutes and flip after about 5 to 7 minutes.

Add the garlic and green pepper.

Cook and fry until crispy, adding salt and pepper to taste.

After frying about 25 minutes, remove potatoes from the oil on a plate.

Ready to serve.

 

German Crepes

 

 

Preparation time: about 90 minutes

 

Ingredients:

 

1 cup flour

1 mashed banana

1 tablespoon corn meal

1 cup soy milk

1 tablespoon sugar

1 teaspoon vanilla

Water

Canola oil

 

Directions:

 

Mix together the flour, sugar and corn meal in a large mixing bowl.

Add the banana and mix well.

Slowly add the soy milk while mixing.

Mix, stir and beat into a smooth batter.

Add a little water, oil and the vanilla.

Stir and mix well.

Cover the mixture and let it set for about 35 minutes.

Heat some oil in a frying pan.

Add some of the batter to the pan.

Turn the pan to spread it evenly.

When the cooked side doesn’t look moist, flip it over.

Continue to flip the sides until they are lightly brown.

Ready to serve.

 

Hemp Pancakes

 

 

Preparation time: 15 minutes

 

Ingredients:

 

½ cup hemp seed

½ cup wheat germ

1 cup flour

5 tablespoons sugar

4 tablespoons baking powder

1 cup soy milk

Canola oil

 

Directions:

 

In a mixing bowl, mix together all ingredients but the soy milk.

Mix well.

Add the soy milk.

Mix well.

Let set for a few minutes until the mixture gets bubbly.

In a frying pan, heat some oil.

Pour batter for a pancake in the pan to cook.

Once the top is bubbly, turn over.

Once pancake is made, remove from pan.

Repeat until all batter is cooked.

Ready to serve.

 

Super Sausages

 

 

Preparation time: about 30 minutes

 

Ingredients:

 

2 cans black eyed peas

1 cup chopped mushrooms

1 cup potato flour

1 tablespoon onion powder

1 tablespoon rosemary

2 teaspoons basil

½ teaspoon pepper

1 teaspoon salt

Canola oil

 

Directions:

 

Mash the peas.

In a mixing bowl, mix and mash together the peas and flour.

Add the mushrooms to the mixture.

Roll out the sausages from the mixture.

In a small bowl, mix the salt, pepper, basil, rosemary and onion powder.

Place the spice mixture on a solid surface.

Roll the sausages over the spice mixture and coat well.

Heat some oil in a frying pan.

Fry the sausages in the pan, turning and cooking until they turn brown.

Ready to serve.

 

Mexican Pancakes

 

 

Preparation time: 40 minutes

 

Ingredients:

 

2 cups corn meal

1 can pinto beans

1 can corn

4 cups water

Salsa

Canola oil

 

Directions:

 

Put the corn meal and water in a large cooking pan.

Heat and cook until thick.

Add the beans and corn.

Cook and stir well.

In a frying pan, heat some oil.

Drop some of the batter mixture in the pan.

Cook each side until golden.

Repeat with all the batter.

Ready to serve.

 

Chocolate Chip Bran Muffins

 

 

Preparation time: about 30 minutes

 

Ingredients:

 

1 box bran flakes

6 cups flour

4 mashed bananas

1 quart soy milk

3 cups sugar

Vegan chocolate chips

3 tablespoons cinnamon

1 cup canola oil

5 tablespoons apple cider vinegar

2 tablespoons salt

2 tablespoons baking soda

 

Directions:

 

Mix the vinegar in the soy milk.

Let the soy milk mixture set for about 10 minutes.

In a large mixing bowl, mix the flakes, flour, sugar, baking soda and salt.

Add the oil, bananas and soy milk mixture.

Mix well.

Add the chocolate chips and stir well.

Preheat oven to 350 degrees.

Fill the batter into cupcake holders.

Bake for about 20 minutes.

Ready to serve.

 

Mango Pancakes

 

 

Ingredients:

 

3 chopped mangos

1 cup flour

5 tablespoons coconut flakes

1 cup coconut milk

Canola oil

 

Directions:

 

Put the mangos in a blender.

Blend well until the mangos are creamy.

Add the flour, flakes and milk to the blender.

Blend well until a batter.

Heat a little oil in a frying pan.

Spoon the pancake mixture in the pan.

Cook on both sides until done.

Ready to serve.

 

Whole Wheat Banana Oat Muffins

 

 

Preparation time: about an hour

 

Ingredients:

 

3 mashed bananas

2 cups whole wheat flour

1 cup oats

1 cup sugar

½ cup chopped nuts

½ cup water

3 tablespoons canola oil

1 tablespoon baking powder

1 teaspoon vanilla

 

Directions:

 

Preheat oven to 350 degrees.

In a mixing bowl, add the mashed bananas, oil, vanilla and water.

Mix well.

In a separate bowl, mix together the flour, sugar and baking powder.

Add the banana mixture to the flour mixture,

Stir, beat and mix well.

Mix in the nuts and oats.

Stir and mix well.

Spoon the mixture into lightly oiled muffin pans.

Bake for about 30 minutes.

Remove from oven.

Let cool for several minutes.

Ready to serve.

 

Hot Peanut Cereal

 

 

Preparation time: about 20 minutes

 

Ingredients:

 

½ cup wheat flour

1 cup peanut meal

1 tablespoon soy grits

1/3 cup raisins

1 cup soy milk

1 tablespoon sugar

3 cups water

 

Directions:

 

In a cooking pan, heat the water.

Add and stir in the peanut meal, grits and flour.

Stir well to a smooth mixture.

Add the sugar and raisins.

Continue to cook and stir.

Once mixture begins boiling, lower heat to avoid over boiling.

Continue to cook the mixture until it thickens.

Ready to serve.

 

Raisin Bran Muffins

 

 

Preparation time: about 20 minutes

 

Ingredients:

 

3 cups vegan raisin bran cereal

2 cups flour

½ cup flax seed

1/3 cup brown sugar

2 cups soy milk

2 teaspoons vanilla

1 teaspoon cinnamon

1 tablespoon baking powder

1 teaspoon baking soda

½ cup canola oil

 

Directions:

 

Preheat oven to 350 degrees.

Lightly oil the muffin baking tins.

In a mixing bowl, add the cereal, flour, flax seed, sugar, cinnamon, powder and soda.

Stir and mix well.

Add the remaining ingredients.

Mix well.

Smash in the bran flakes while mixing.

Pour the batter into the muffin tins.

Bake in oven for about 30 minutes.

Remove from oven and let cool several minutes.

Ready to serve.

 

 

Apple Porridge

 

 

Preparation time: about 15 minutes

 

Ingredients:

 

1 cup oats

1 cup soy milk

1 cup water

2 chopped apples

1 teaspoon cinnamon

1 teaspoon vanilla

1 teaspoon chopped ginger

 

Directions:

 

Put all the ingredients in a cooking pan.

Stir well before heating.

Heat and cook, stirring well.

Continue cooking and stirring until the mixture becomes thick and hot.

Remove from heat.

Ready to serve.

 

Chewy Cinnamon Rolls

 

 

Ingredients:

 

3 cups flour

1 cup soy milk

1 teaspoon yeast

1 mashed banana

1/3 cup sugar

1 tablespoon cinnamon

1/3 cup raisins

Canola oil

 

Directions:

 

In a large mixing bowl, add the milk, banana and about 2 tablespoons canola oil.

Mix and stir well.

Add the flour and yeast.

Mix, stir and beat well to make a batter.

Preheat oven to 375 degrees.

In a bowl, mix together the sugar, cinnamon and raisins.

Roll the dough out into a square.

Brush some oil over the dough.

Spread the cinnamon mixture on top.

Roll the dough like a log roll.

Cut into 1 to 2 inch slices.

Place the slices in muffin tins.

Cover with plastic wrap and let set for about 35 minutes to rise.

Lightly coat the raw muffins with oil.

Bake for about 25 minutes.

Remove from oven and let cool for several minutes.

Ready to serve.

 

Oatmeal Bars

 

 

Ingredients:

 

4 cups oats

2 cups soy milk

3 scoops soy protein

2 mashed bananas

1 cup maple syrup

1/3 cup applesauce

½ cup water

1 tablespoon vanilla

Canola oil

 

Directions:

 

Preheat oven to 350 degrees.

In a mixing bowl, add the oats, soy milk, bananas and protein.

Mix well.

In another bowl, add the remaining ingredients.

Mix well.

Mix both bowls together.

Beat, stir and mix well until it’s thick like stiff cookie dough.

Put mixture in a lightly oiled baking pan.

Spread mixture into an even layer.

Bake in oven for about 15 minutes.

Remove from oven.

Let cool for several minutes.

Cut into bars.

Wrap each bar individually and store in fridge to chill.

Ready to serve.

 

Coconut Biscuits

 

 

Ingredients:

 

3 cups flour

1 cup coconut milk

4 tablespoons vegan spread

1 tablespoon maple syrup

1 tablespoon baking powder

3 tablespoons water

 

Directions:

 

Preheat oven to 375 degrees.

In a mixing bowl, add and mix the flour and baking powder.

Add the milk, spread, syrup and water.

Stir, mix and beat until a dough is formed.

Put the dough on a flat surface and knead for about a minute or two.

Flatten the dough out and use a biscuit cutter to make the biscuits.

Bake in oven for about 13 to 15 minutes.

Remove from oven and let cool for several minutes.

Ready to serve.

 

Apricot Granola Bars

 

 

Ingredients:

 

1 cup oats

1/3 cup chopped apricots

1/3 cup chopped almonds

1/3 cup chopped walnuts

1/3 cup raisins

1/3 cup brown sugar

1/3 cup vegan spread

1/3 cup wheat germ

1/3 cup maple syrup

Canola oil

 

Directions:

 

Preheat oven to 250 degrees.

In a mixing bowl, add the oats, germ, almonds and walnuts.

Add some oil.

Toss and mix well.

Spread the mixture on a baking sheet.

Bake in oven for about 30 minutes, stirring often.

Raise the oven to 350 degrees.

In a mixing bowl, add the syrup, sugar, spread, apricots and raisins.

Add in the baked mixture.

Stir well.

Put foil on a baking dish.

Lightly oil the foil.

Pour in the mixture.

Smooth the dish evenly.

Bake in oven for about 15 minutes.

Remove from oven and let the mixture cool.

When cool, take out the block of granola and cut into bars.

Ready to serve.

 

Cinnamon Soy Rolls

 

 

Ingredients:

 

3 cups flour

1 cup soy flour

2 packages yeast

½ package tofu, mashed

1/3 cup brown sugar

1/3 cup raisins

Cinnamon

Canola oil

 

Directions:

 

In a mixing bowl, add the flours, yeast and sugar.

Stir and mix well.

In a bowl, add the tofu and a little water.

Mix well.

Make a well in the middle of the dry mixture and pour in the tofu mixture in the middle.

Stir and mix well.

Knead the mixture with the back of a spoon.

Cover the mixture and set in the fridge overnight.

The next day, lightly oil a baking sheet.

Roll half of the dough mixture on a lightly floured hard surface.

Sprinkle with some brown sugar, raisins and top the sprinkling with cinnamon.

Roll up the flour and pinch the edges to close the roll.

Repeat the same method with the other half of the dough mixture.

Slice the rolls into roll slices.

Lay the slices on the sheet with the spirals facing up.

Cover the sheet with a cloth and let set for about an hour in a warm place to rise.

Preheat oven to 350 degrees.

Bake rolls for about 30 minutes.

Remove from oven and let cool several minutes.

Ready to serve.

 

 

Ramen Noodle Pancakes

 

 

Ingredients:

 

2 packages ramen noodles, cooked

4 chopped onions

1/3 cup chopped ginger

Canola oil

Salt and pepper to taste

 

Directions:

 

Once the noodles are cooked, drain the noodles.

In a mixing bowl, add the noodles, onions, ginger, salt and pepper.

Mix well.

Divide the mixture into 8 small pancakes and set on a baking sheet.

Heat some oil in a skillet.

Fry 2 to 3 cakes at a time in the skillet with a spatula.

Fry 3 to 5 minutes on each side.

Once the cakes are crisp and golden, remove from heat.

Repeat method with remaining cakes.

Ready to serve.

 

Spinach Pancakes

 

 

Ingredients:

 

2 pounds spinach, rinsed and chopped

7 chopped cloves of garlic

1 mashed banana

1 1/3 cups of bread crumbs

Salt and pepper to taste

Canola oil

 

Directions:

 

In a large skillet, heat some oil.

Fry the garlic for a couple of minutes.

Add the spinach, salt and pepper.

Cook the spinach mixture for several minutes until it is hot and soft.

Transfer the spinach to a draining bowl to cool and drain for several minutes.

Squeeze excess water from spinach.

In a mixing bowl, add the spinach, banana and 5 tablespoons of bread crumbs.

Mix well.

Mash and mold into 6 or 7 patties.

Sprinkle the cakes with the remaining bread crumbs.

Heat some oil in a skillet.

Heat 2 to 3 cakes at a time with a spatula, frying for several minutes on each side.

Once crispy and brown, remove from heat.

Repeat method with remaining cakes.

Ready to serve.

 

 

Johnny Cakes

 

 

Ingredients:

 

1 cup corn meal

2 mashed bananas

1 ½ cups soy milk

Canola oil

 

Directions:

 

In a mixing bowl, add th corn meal, soy milk and bananas.

Stir and mix together until smooth.

Add a little oil.

Stir and mix well.

Set the batter aside to set for about 20 minutes.

Heat a little oil in a frying pan.

Pour a little of the batter to make a pancake to cook.

Let fry for a couple of minutes on each side to turn golden brown.

Remove from heat.

Repeat method with remaining batter.

Ready to serve.

 

Lentil Onion Pancakes

 

 

Ingredients:

 

3 cups cooked lentils, drained

4 chopped onions

2 mashed bananas

2 tablespoons flour

2 tablespoons soy milk

1/3 cup chopped parsley

Salt to taste

Canola oil

 

Directions:

 

In a mixing bowl, add the lentils, onions and salt.

Mix together.

Add the bananas, soy milk and flour.

Stir and mix together well to form a batter.

Heat some oil in a skillet.

Drop tablespoons of the batter in the skillet.

Flatten the batter in the skillet with a spoon.

With a spatula, cook for a few minutes on each side until the side is lightly brown and crisp.

Remove from heat and repeat method with remaining batter.

Ready to serve.

 

 

Rice and Veggie Pancakes

 

 

Ingredients:

 

2 cups cooked rice

1 cup grated carrots

1 cup grated onions

1 cup grated celery

4 chopped onions

3 mashed bananas

2/3 cup flour

Salt and pepper to taste

Canola oil

1 cup water

 

Directions:

 

In a mixing bowl, add the rice, onions, celery and carrots.

Mix well.

Add the flour, bananas, salt and pepper.

Stir and mix well.

Add about a cup of water to help the mixture hold together.

Mix well until it resembles some kind of a batter.

In a large skillet, heat some oil.

Scoop 3 or 4 little mounds of the batter into the skillet.

Smooth each one into a round pancake shape.

With a spatula, cook on each side for a few minutes until brown and crispy.

Remove from skillet and repeat method with remaining batter.

Ready to serve.

 

 

Multi Grain Pancakes

 

 

Ingredients:

 

½ cup oats

1 cup flour

1/3 cup flaxseed

1/3 cup corn meal

2 tablespoons sugar

1 tablespoon baking powder

1/3 cup soy milk

2 cups water

1 tablespoon vanilla

Canola oil

 

Directions:

 

In a mixing bowl, add the flour, oats, flaxseed, corn meal, sugar and baking powder.

Mix well.

In a separate bowl, add the water, soy milk, vanilla and a little oil.

Mix well.

Pour the wet ingredients into the dry ingredients.

Mix and stir well into a batter.

Heat a little oil in a frying pan.

Spoon a 3 tablespoons of the batter in the skillet.

Cook until the pancakes start getting bubbly.

Flip them over and cook on other side until golden on bottom.

Transfer the pancakes to a serving plate.

Repeat method with remaining batter.

Ready to serve.

 

Killer Chocolate Pancakes

 

 

Ingredients:

 

1 ½ cups flour

1/3 cup cocoa powder

½ cup chocolate chips

1/3 cup sugar

2 mashed bananas

2 cups soy milk

1 tablespoon baking powder

Canola oil

 

Directions:

 

In a mixing bowl, add the flour, cocoa, sugar, powder and chocolate chips.

Stir and mix well.

In another bowl, add the soy milk, bananas, vanilla and a little oil.

Stir and mix well until smooth.

Pour the wet mixture into the dry mixture.

Stir, beat and mix until it becomes a moist batter.

Heat some oil in a frying pan.

Put a few spoons of the batter on the pan.

Cook until bubbles begin to pop.

Flip the pancakes with a spatula and let cook for a few minutes until golden brown.

Transfer the pancakes to a serving plate.

Repeat method with the remaining batter.

Ready to serve.

 

Lemon Nut Pancakes

 

 

Ingredients:

 

1 ½ cups flour

1/3 cup chopped pecans

2 chopped lemons, with the juice

2 cups soy milk

1/3 cup sugar

1 tablespoon baking powder

Canola oil

 

Directions:

 

In a mixing bowl, add the flour, pecans, sugar and powder.

Stir and mix well.

In another bowl, add the soy milk, vanilla, lemons and some oil.

Stir, mix and beat well.

Pour the wet ingredients in with the dry ingredients.

Stir and mix well until it becomes a moist batter.

Heat a little oil in a frying pan.

Put a few spoons of the batter in the frying pan for a few pancakes.

Heat and cook until bubbles begin to pop.

Flip the pancakes over with a spatula.

Cook until golden on the bottom.

Transfer pancakes to a serving plate.

Repeat process with all remaining batter.

Ready to serve.

 

Soy Crepes

 

 

Ingredients:

 

1 cup flour

2 cups soy milk

¼ cup arrow root

Canola oil

 

 

Directions:

 

Put the flour, soy milk, arrowroot and a little oil in a blender.

Blend until smooth.

Cover the mixture and chill in the fridge for a few hours.

Remove from fridge and stir until the batter separates.

Heat a little oil in a skillet.

Pour about 1/3 cup of the batter in the pan and tilt it to coat the surface.

Cook the crepe until dry on the top and brown around the edges.

When it starts to bubble, flip the crepe over.

Cook on the other side for about 15 seconds.

Put the crepe on a plate to cool.

Repeat the method with the remaining batter until finished.

Ready to serve.

 

Apple Pancakes

 

 

Ingredients:

 

2 cups flour

1/3 cup sugar

1 cup soy milk

1 chopped apple

1 tablespoon vanilla

1 tablespoon vegan spread

1 teaspoon cinnamon

1 tablespoon baking powder

Canola oil

 

Directions:

 

In a mixing bowl, add the flour, powder and sugar.

Stir and mix well.

In a separate bowl, add the soy milk, spread and vanilla.

Stir and mix well.

Pour the wet mixture into the dry mixture.

Stir and mix until well blended.

Add the apples and mix well.

Heat a little oil in a frying pan.

Pour enough of the batter in the pan for 1 pancake.

Cook on one side for a couple of minutes.

Flip over and cook on the other side for a couple of minutes.

Transfer to a plate to cool.

Repeat method until all batter is done.

Ready to serve.

 

 

DESSERTS

 

 

Avocado Banana Ice Cream

 

 

Ingredients:

 

2 chopped frozen bananas

1 chopped avocado

Juice from 2 lemons

1 cup soy milk

 

Directions:

 

Put all the ingredients in a blender.

Blend well until creamy.

Remove from blender and pour in a freezer container.

Freeze overnight.

Remove from freezer.

Let thaw for a few minutes and mash to make ice cream.

Ready to serve.

 

Molasses Cookies

 

 

Preparation time: 10 minutes

Serves: 2 to 3

 

 

Ingredients:

 

1 cup of brown sugar

¾ cup canola oil

¼ cup molasses

3 tablespoons of egg substitute

2 ¼ cups flour

2 teaspoons baking soda

1 teaspoon cinnamon

1 teaspoon ground ginger

½ teaspoon ground cloves

3 tablespoons white sugar

 

Directions:

 

Heat the oven to 325 degrees.

Mix the brown sugar, oil, molasses and egg substitute in a large bowl. Use a spoon or mixer to mix. If you use a mixer, mix on medium.

Stir in the rest of the ingredients except the white sugar.

Make tablespoon size balls of dough then roll in the sugar.

Place the balls 1 to 2 inches apart on an ungreased sheet.

Bake for about 15 minutes.

Let cool for a couple of minutes, then place on a plate.

 

Dirt Cake Dessert

 

 

Preparation time: 15 minutes

Serves: 20

 

Ingredients:

 

½ cup vegan margarine

1 ½ cup powdered sugar

8 ounces soy cream cheese

2 small boxes of instant vanilla pudding, already made

1 container of vegan whipped cream

1 – 12 ounce bag of melted chocolate chips

20 ounces of your favorite cookies, crushed with a blender

 

Directions:

 

Beat the soy margarine, sugar and cream cheese until creamy.

Stir the made instant vanilla pudding with the whipped cream.

Add the cream cheese mixture and blend all of it.

Add the melted chocolate chips and stir until no white is seen.

In a container, place some of the crushed cookies in the bottom.

Layer with the pudding mixture. Add more cookies. Layer more pudding. Continue pattern until the layers end with the cookies on top.

Put in fridge and let set for about 4 hours until ready to serve.

 

 

Apple Delight

 

 

Preparation time: 35 minutes

Serves: 2

 

Ingredients:

 

1 large apple cut in half, with the cores cut out

1 tablespoon vegan margarine

1 teaspoon cinnamon

2 tablespoons oats

1 tablespoon sugar

¼ cup soy milk

 

Directions:

 

Preheat oven to 400 degrees.

In a bowl, combine the oats, margarine, cinnamon and sugar.

Fill the mixture in each apple hole where the core was.

Wrap in aluminum foil and cook in oven for about 30 minutes.

 

Creamy Chocolate Pudding

 

 

Preparation time: about 10 minutes

Serves: 2

 

Ingredients:

 

1 package tofu

6 ounces chocolate chips

4 tablespoons of soy milk

1 teaspoon vanilla

Chopped walnuts

 

Directions:

 

Melt the chocolate chips.

Add the melted chips with the tofu and vanilla in a blender.

Turn the blender on and add the soy milk then blend.

Add chopped nuts.

Ready to serve.

 

 

Pumpkin Pie Cheesecake

 

 

Preparation time: 15 minutes

Serves: 8

 

Ingredients:

 

½ cup sugar

1 – 15 ounce can of pumpkin

1 cup soy milk

½ block of tofu

¼ teaspoon vanilla

¼ teaspoon cloves

½ teaspoon cinnamon

½ container vegan cream cheese

1-2 tablespoons of maple syrup

Graham cracker crust

 

Directions:

 

Blend all the ingredients except for the crust in a blender until creamy.

Pour the mixture into the crust and place in oven preheated at 400 degrees.

Bake for 60 to 90 minutes.

Put in the fridge overnight.

Ready to serve.

 

 

Soft Serve Ice Cream

 

 

Preparation time: about 10 minutes

Serves: 6

 

Ingredients:

 

6 bananas, frozen hard

4 cups of cold soy milk

Vegan fructose to taste

 

Directions:

 

Slowly add and blend the pieces of banana slowly with the soy milk in a blender.

Keep the blender going and moving with a spatula.

Blend until smooth.

 

 

Apple Sorbet with Ginger

 

 

Preparation time: about 2 hours

Serves: 6

 

Ingredients:

 

6 apples

¼ cup lemon juice

1 cup sugar

1 cup water

3 tablespoons ginger shredded

 

Directions:

 

Slice the apples.

Put the apple slices in a plastic bag and pour in the lemon juice.

Seal the bag. Toss to coat the apples. Then put in a freezer for about 2 hours to freeze the apples.

Cook the sugar and water in a saucepan until the sugar is dissolved.

Let the sugar water cool.

When you are ready to serve, mix the apple slices with the sugar syrup in a blender. Blend until the mixture is fluffy.

Spoon the sorbet into dessert bowls and top with ginger.

Ready to serve.

 

 

Super Strawberry Sherbet

 

 

Preparation time: about 30 minutes

Serves: half a gallon

 

Ingredients:

 

Frozen strawberries

½ cup sugar

½ cup almond milk

¼ cup orange juice

Pinch of cinnamon

 

Directions:

 

Mix the strawberries with the sugar and almond milk. Let stand until a little juicy.

Mix in a blender until smooth.

Add the orange juice and cinnamon.

Mix until smooth.

Put in the freezer for about 10 to 12 hours.

Ready to serve.

 

 

German Ginger Cookies

 

 

Preparation time: 30 minutes

Serves: 30 cookies

 

 

Ingredients:

 

1 cup vegan margarine/spread

2 tablespoons apple cider vinegar

2 tablespoons ginger

1 teaspoon baking soda

Pinch of salt

2 ½ cups flour

 

Directions:

 

Preheat oven to 400 degrees.

Mix the margarine and vinegar.

Add the dry ingredients.

Roll the dough thin.

Make into cookie dough balls/spoons.

Bake about 10 minutes or until the cookies start looking brown.

Cool for a few minutes.

Ready to serve.

 

 

Pecan Cheesecake

 

 

Preparation time: 45 minutes

Serves: 8

 

Ingredients:

 

For the crust:

½ cup chopped pecans

3 tablespoons sugar

1 ½ cups of crumbled/ground up graham crackers

¼ cup of melted vegan spread

 

For the filling:

1 pound vegan cream cheese

2 cups sugar

2 spoons flour

3 tablespoons applesauce

2 teaspoons vanilla

½ cup chopped pecans

 

Directions:

 

For the crust:

Blend together all the ingredients except for the spread.

In a mixing bowl, add the cracker mixture with the spread.

Place the mixture in a round pie pan and press the mixture to cover the entire pan.

Bake the crust at 350 degrees for about 8 minutes.

 

For the filling:

Mix the cream cheese and sugar in a bowl.

Stir in the flour.

Mix in the applesauce.

Stir in the vanilla and pecans.

Mix and stir all of the ingredients very well.

Pour the filling mixture on the crust.

Bake at 350 degrees for about an hour.

Let cool.

Ready to serve.

 

 

Super Spicy Chewy Oatmeal Raisin Cookies

 

 

Preparation time: 45 minutes

Serves: 24 cookies

 

Ingredients:

 

2 bananas

1 cup vegan spread

1 cup brown sugar

½ cup sugar

2 teaspoons vanilla

1 ½ cups flour

1 teaspoon baking soda

1 teaspoon salt

2 teaspoons cinnamon

3 cups oats

1 cup raisins

 

Directions:

 

Preheat the oven to 350 degrees.

Mash the bananas.

Mix and stir all the liquid ingredients together.

Add all the dry ingredients except for the oats and raisins.

Mix well.

Mix in the oats and raisins.

Mix well.

Drop teaspoons of the mixture on a cookie sheet.

Bake for about 10 minutes.

Ready to serve.

 

 

Lemon Blueberry Scones

 

 

Preparation time: 25 minutes

Serves: 6

 

Ingredients:

 

1 ½ cups flour

2 teaspoons baking powder

½ teaspoon baking soda

1 cup sugar

½ cup vegan spread

1 teaspoon salt

1 lemon

1 cup soy milk

½ cup blueberries

Canola oil

 

Directions:

 

Preheat oven to 400 degrees.

Grease cookie sheet with canola oil.

Mix the flour, salt, baking soda and baking powder.

Add the lemon, blueberries, sugar, spread and soy milk.

Stir and mix until everything is mixed well.

Put the dough into six pieces, rounding and flattening them on the cookie sheet.

Pour the soy milk on the scones.

Sprinkle with sugar.

Bake for about 15 minutes.

Ready to serve.

 

 

Apple Cobbler

 

 

Ingredients:

 

8 cups of chopped apples

1 cup sugar

Juice from 3 lemons

½ teaspoon cinnamon

1 cup flour

1 cup oats

2 teaspoons baking powder

1 cup warm water

3 tablespoons flaxseed

1 teaspoon vanilla

1 cup soy milk

Canola oil for the baking dish

 

Directions:

 

Preheat the oven to 400 degrees.

Mix the apples, lemon juice, cinnamon and sugar together.

Pour the mixture in a lightly oiled baking dish.

In a bowl, mix together the flour, oats, salt and baking powder.

Put the water, vanilla, soy milk and flaxseeds together in a blender.

Blend well.

Add the flaxseed mixture to the dry flour mixture.

Stir the mixture together well until all dry ingredients are absorbed.

Pour the mixture over the apples.

Spread the apples evenly on the baking dish.

Bake for about 40 minutes.

Ready to serve.

 

 

Raspberry Cheesecake

 

 

Ingredients:

 

1 block tofu

1 package vegan cream cheese

Juice from 1 lemon

1 cup sugar

1 tablespoon vanilla

1 package vegan raspberry yogurt

½ cup vanilla soy milk

Graham cracker crust

 

Directions:

 

Preheat oven to 400 degrees.

Crumble the tofu up.

Put all ingredients except for the crust in a blender.

Blend until smooth and creamy.

Pour into the pie crust.

Bake for about an hour.

Remove from the oven and refrigerate for a few hours.

Ready to serve.

 

Vegan Jello

 

 

Ingredients:

 

15 cups of orange juice

5 tablespoons corn starch

 

Directions:

 

Heat the juice on a stove until it gets starting to boil.

Add the corn starch.

Stir the mixture until it is blended.

Continue stirring and cooking until it thickens like a jelly.

Remove and pour into a dish.

Refrigerate until firm.

Ready to serve.

 

 

Oatmeal Raisin Cookies

 

 

Ingredients:

 

½ cup vegan spread

½ cup brown sugar

1 mashed banana

2 tablespoons water

1 teaspoon vanilla

1 cup flour

½ teaspoon baking soda

½ teaspoon salt

2 cups oats

½ cup raisins

 

Directions:

 

Preheat oven to 350 degrees.

Mix the sugar and spread in a bowl until creamy.

Add the vanilla, banana, and raisins with the liquid ingredients.

Add the flour.

Add the baking soda, salt and oats.

Mix well.

Spoon into small balls on a cookie sheet.

Bake for about 10 minutes.

Remove from oven and let cool for a couple of minutes.

Remove from the cookie sheet.

Ready to serve.

 

 

Chewy Oatmeal Spice Cookies

 

 

Ingredients:

 

1 cup flour

1 teaspoon cinnamon

¼ teaspoon baking soda

½ teaspoon chopped ginger

½ cup sugar

1 stick vegan spread

2 mashed bananas

1 teaspoon vanilla

2 tablespoons water

1 cup oats

 

Directions:

 

Preheat oven to 350 degrees.

In a bowl, mix the flour, cinnamon, baking soda and ginger.

In another bowl, beat the spread and sugar until fluffy.

Add and mix in the mashed bananas, vanilla and water.

Mash and mix well.

Add the oats and mix well.

Make little balls for the cookies on a cookie sheet.

Put in oven.

Bake until cookies start turning brown.

Remove from heat to cool.

Ready to serve.

 

 

Chocolate Stars

 

 

Ingredients:

 

2 cups flour

½ cup cocoa

2 mashed bananas

¼ cup vegan spread

1 cup sugar

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon salt

 

Directions:

 

Mix and beat the spread, sugar and bananas in a big bowl.

Stir together the flour, baking soda, baking powder, salt and cocoa.

Add the cocoa mixture to the banana mixture.

Mix and beat well until blended.

Cover and refrigerate the dough until firm.

Preheat oven to 350 degrees.

Roll out the dough.

Cut the dough with a star shaped cooking cutter.

Place the stars on a cookie sheet.

Bake for about 7 or 8 minutes.

Remove from oven and let cool a few minutes.

Ready to serve.

 

 

Chocolate Chewies

 

 

Ingredients:

 

5 tablespoons vegan cream cheese

½ cup sugar

1 teaspoon vanilla

1 cup flour

½ cup cocoa

½ teaspoon salt

Canola oil

 

Directions:

 

Preheat oven to 350 degrees.

Cream together the cheese, sugar and vanilla.

Mix and beat well.

In another bowl, mix the flour, cocoa and salt and stir well.

Mix the dry ingredients with the wet mixture.

Make the cookies in round balls with your hands.

Put the balls on 2 oiled cookie sheets.

Bake for about 10 minutes.

Let cool a couple of minutes.

Ready to serve.

 

 

Gingerbread Cookies

 

 

Ingredients:

 

½ cup applesauce

½ cup sugar

2 teaspoons ginger

1 cup molasses

1 cup water

5 cups flour

2 teaspoons cinnamon

2 teaspoons vanilla

2 teaspoons baking soda

1 teaspoon salt

Canola oil

 

Directions:

 

Mix together the molasses, sugar and applesauce.

Stir in the water and vanilla.

Mix the dry ingredients together.

Put everything together and mix well.

Cover the dough and chill for about 2 hours.

Preheat oven to 350 degrees.

Roll the dough out.

Cut the cookies with a cookie cutter.

Place the cookies on an oiled cookie sheet.

Bake for about 10 minutes.

Remove from oven and let cool a few minutes.

Ready to serve.

 

 

Chocolate Tofu Pie

 

 

Ingredients:

 

1 ½ blocks of tofu

1 graham cracker crust

10 ounces of vegan chocolate chips

1/3 cup brown sugar

1 teaspoon vanilla

 

Directions:

 

Melt the chocolate chips in a microwave.

Put the tofu, sugar and vanilla in a blender.

Blend the tofu mixture. While blending, add the melted chocolate.

Blend unto smooth.

Pour the mixture into the pie crust.

Chill for about 2 hours.

Ready to serve.

 

 

Chocolate Cake

 

 

Ingredients:

 

2 cups flour

1 cup brown sugar

3 tablespoons cocoa powder

½ cup canola oil

1 cup soy milk

 

For the filling:

Vegan cream cheese

½ package of tofu

Sugar

Cocoa

Juice from 1 lemon

 

Directions:

 

Mix together well all of the ingredients.

Preheat oven to 350 degrees.

Pour the ingredients into 2 baking pans.

Bake for about 30 to 35 minutes.

Remove from oven to cool.

While cake is cooling, mash, stir and mix together well the filling ingredients as a filling spread.

Spread the filling generously and thick on the top of one of the cakes.

Make a sandwich of the 2 cakes.

Ready to serve.

 

 

Tofu Dessert Nachos

 

 

Preparation time: 5 hours

 

Ingredients:

 

1 package tofu

Vegan vanilla wafers

2 cups strawberries

1/3 cup cocoa powder

Maple syrup

1 tablespoon vanilla

Vegan chocolate syrup

 

Directions:

 

Put the tofu, syrup, vanilla and cocoa powder in a blender.

Blend well until fluffy.

Pour the mixture into a pie dish.

Spinkle the berries on top.

Refrigerate for about 4 hours.

Remove from fridge and stick the wafers in the pie to decorate.

Cover with the syrup

Ready to serve.

 

 

Vanilla Pudding

 

 

Preparation time: about an hour

 

Ingredients:

 

½ cup flour

½ cup sugar

1 tablespoon vanilla

3 cups soy milk

2 tablespoons vegan spread

1 teaspoon cinnamon

 

Directions:

 

In a mixing bowl, mix together the flour and sugar.

Add the soy milk to the flour mixture.

Stir mixture well until there are no lumps left.

Pour mixture into a saucepan and heat on medium heat.

Stir the mixture well until it begins to boil.

Continue to stir mixture until the pudding begins to coat on the spoon.

Remove from heat.

Add the vanilla and spread.

Mix well.

Chill for at least 30 minutes.

Ready to serve.

 

 

Apple Nut Pie

 

Preparation time: about 90 minutes

 

Ingredients:

 

For the crust:

½ cup almonds

½ cup pecans

4 sliced apples

1 cup oats

5 tablespoons apple juice

1 teaspoon cinnamon

Canola oil

 

For the filling:

4 sliced apples

2 teaspoons vanilla

1 teaspoon cinnamon

Juice from 2 lemons

 

Directions:

 

Preheat oven to 350 degrees.

Put all ingredients for the crust in a blender.

Blend well. The crust will be chunky.

Lightly oil a pie pan.

Press the crust in the pan.

Bake crust in oven for about 15 minutes.

In a mixing bowl, add the remaining apples, vanilla, cinnamon and lemon juice.

Stir and mix well until the apples are coated well with the cinnamon.

Fill the crust with the pie filling mixture.

Bake for about 40 minutes.

Remove from oven and let cool for several minutes.

Ready to serve.

 

 

Pumpkin & Raisin Rice Pudding

 

 

Preparation time: about 30 minutes

 

Ingredients:

 

1 cup cooked brown rice

½ cup raisins

2/3 cup canned pumpkin

1 cup soy milk

¼ cup fructose

1 teaspoon vanilla

¼ teaspoon ginger

2/3 teaspoon cinnamon

 

Directions:

 

In a large saucepan, add all ingredients except the vanilla.

Put the oven on low heat and let simmer for about 20 minutes until mixture thickens.

Remove from heat.

Add the vanilla.

Stir and mix well.

Ready to serve.

 

 

Crustless Pumpkin Pie

 

 

Preparation time: about 2 hours

 

Ingredients:

 

1 cup pumpkin puree

1 cup tofu

2/3 cup flour

1 mashed banana

2 cups soy milk

1/3 cup water

1 tablespoon vanilla

1 cup sugar

1 tablespoon corn starch

1 tablespoon baking powder

1 teaspoon cinnamon

½ teaspoon chopped ginger

Canola oil

 

Directions:

 

Preheat oven to 350 degrees.

Lightly oil a pie pan.

In a blender, add the soy milk, banana, corn starch, water and vanilla.

Blend well in the blender.

Add the pumpkin and tofu.

Blend well.

Add the flour, sugar, baking powder, ginger and cinnamon.

Blend until smooth and creamy.

Add the mixture to the pie pan.

Bake for about an hour.

Remove from oven and let set to cool for several minutes.

Put pie in fridge and let chill for about 2 hours.

Ready to serve.

 

 

Banana Cocoa Pudding

 

 

Ingredients:

 

3 cups soy milk

1/3 cup sugar

2 mashed bananas

1/3 cup corn starch

½ teaspoon salt

1 tablespoon vanilla

1 tablespoon cocoa

1 tablespoon maple syrup

½ teaspoon cinnamon

 

Directions:

 

In a saucepan, add the soy milk, sugar, bananas, corn starch and salt.

Heat the saucepan and bring to a boil, stirring well while cooking.

Once the mixture starts boiling, remove from heat.

Let mixture set for about 5 to 7 minutes.

In a separate bowl, mix together the vanilla, cocoa, syrup and cinnamon.

Once mixed, add the syrup mixture to the saucepan.

Mix and stir together well.

Ready to serve.

 

 

Strawberry Pudding

 

 

Preparation time: about 30 minutes

 

Ingredients:

 

1 pound strawberries

1 cup sugar

Corn starch

Water

 

Directions:

 

Put the strawberries and water in a cooking pan.

Heat the pan and bring the water to a boil.

Once boiling, reduce heat to simmer and let simmer for about 10 minutes.

Remove the strawberry pulp.

Add the sugar.

Cook and stir until the sugar is dissolved.

Add 2 tablespoons of corn starch to each cup of the juice.

Bring the pan to a boil, while stirring constantly.

Once it boils, stir for a few more minutes until thickened.

Pour into a bowl.

Refrigerate until the pudding is set.

Ready to serve.

 

 

Coconut Pudding

 

 

Ingredients:

 

1 can coconut milk

6 tablespoons corn starch

6 tablespoons sugar

2 cups water

 

Directions:

 

Pour the coconut milk in a saucepan.

Bring the milk to a boil.

In a separate bowl, mix together the sugar and corn starch.

Add the water to the sugar mixture and blend well.

Add the sugar water to the milk.

Stir well and cook until the mixture starts to thicken.

Continue cooking until the mixture starts leaving the sides of the pan.

Pour into a bowl.

Chill in the refrigerator until the pudding sets.

Ready to serve.

 

 

Tofu Chocolate Balls

 

 

Ingredients:

 

½ block of mashed tofu

1 cup chocolate

2 teaspoons vanilla

Powdered sugar

 

Directions:

 

In a microwave, melt the chocolate.

In a mixing bowl, mix the tofu, chocolate and vanilla.

Stir and mix well.

Put the mixture in a container.

Fridge for several hours.

After the chilling, remove container from fridge. The mixture should be solid.

Spoon out chunks of the mixture and roll them into little balls.

Dip and roll the balls in the powdered sugar.

Ready to serve.

 

 

Creamy Chocolate Pudding

 

 

Preparation time: about 20 minutes

 

Ingredients:

 

1 package tofu, mashed

1 cup chocolate chips

1/3 cup soy milk

1 tablespoon vanilla

Water

 

Directions:

 

Put water in a boiling pan and set stove on high.

Put the chips in a pan over the hot water.

Boil the water until the chips have melted.

Add the tofu, vanilla and melted chips to a blender.

Start blending.

Add the soy milk until the mixture starts blending.

Blend until smooth and creamy.

Ready to serve.

 

 

Rice Pudding

 

 

Ingredients:

 

1 cup brown rice

4 cups soy milk

1 cup orange juice

½ cup sugar

1 teaspoon cinnamon

1 tablespoon vanilla

1/3 cup raisins

 

Directions:

 

In a cooking pan, add the milk and juice.

Heat and bring to a boil.

Add the rice, cinnamon, vanilla and sugar.

Lower heat to simmer.

Cook until rice mixture is soft and thick.

Add the raisins while cooking the rice.

Once rice is soft, remove from heat.

Let set for several minutes to cool.

Ready to serve.

 

 

Tofu Nut Bake

 

 

Ingredients:

 

1 package tofu, cut into cubes

4 chopped cloves of garlic

1 chopped tablespoon ginger

1/3 cup tamari

1/3 cup peanut butter

2/3 cup water

 

Directions:

 

Put all ingredients except for tofu in a blender.

Blend well into a smooth sauce.

Place the tofu cubes in a baking dish.

Cover the tofu with the sauce.

Cover the dish and set in the fridge for several hours.

Preheat oven to 350 degrees.

Bake in oven for about 30 minutes.

Remove from oven and let cool for several minutes.

Ready to serve.

 

 

Avocado Fudge

 

 

Ingredients:

 

1 avocado, chopped

2/3 cup soy spread

1 tablespoon vanilla

1 cup cocoa

2 cups powdered sugar

 

Directions:

 

In a saucepan, heat the spread.

Put the avocado in a blender and blend until smooth.

Add the blended avocado to the spread.

Lower heat to simmer.

Add the vanilla, cocoa and sugar.

Stir, cook and mix well.

Once the mixture is thick, remove from heat and transfer to a bread pan.

Put the mixture in the fridge until firm.

Once firm, cut into squares.

Ready to serve.

 

 

Vanilla Cake with Cocoa Frosting

 

 

Preparation time: about an hour

 

Ingredients:

 

1 mashed banana

2 cups flour

1 cup soy milk

1 tablespoon apple cider vinegar

1/3 cup maple syrup

1/3 cup canola oil

1 teaspoon vanilla

1 teaspoon baking powder

½ teaspoon baking soda

 

For the frosting:

2 cups powdered sugar

2/3 cup cocoa powder

1 tablespoon vanilla

1/3 cup soy milk

 

Directions:

 

Preheat oven to 350 degrees.

Lightly oil a baking pan.

In a mixing bowl, add the banana, milk, vanilla, vinegar and oil.

Stir and mix together until blended well.

In another bowl mix the flour, baking powder and baking soda.

Add the dry ingredients to the wet ingredients.

Stir, mix and beat until well beat to a batter.

Pour the mixture in the baking pan.

Bake for about 40 minutes.

Remove from oven.

Let cool for several minutes.

In a bowl, mix the cocoa and sugar.

Add the vanilla and soy milk.

Stir and mix the mixture well.

Spread the frosting mixture over the cake.

Ready to serve.

 

 

Super Strawberry Shortcake

 

 

Preparation time: about an hour

 

Ingredients:

 

1 quart chopped strawberries

2 cups flour

1 cup soy milk

1 cup sugar

½ cup canola oil

2 teaspoons baking powder

 

Directions:

 

Preheat oven to 400 degrees.

Lightly oil a cake pan.

In a large mixing bowl, add the strawberries and about 2/3 of the sugar.

Mix well.

Cover the mixture and put in fridge to chill.

In another mixing bowl, add the flour, powder, oil and remaining sugar.

Stir and mix well until the mixture is crumbly.

Add the soy milk.

Mix the mixture briefly to get the dry mixture damp.

Scoop the mixture into the cake pan and press it down in the pan.

Bake for about 25 minutes.

Remove from oven and let cool for several minutes.

Lengthwise, slice the cake in half.

Remove the sugared strawberries from the fridge.

Layer the sugared strawberries between the 2 layers of cake.

Ready to serve.

 

 

Cranberry and Pear Crisp

 

 

Preparation time: about 75 minutes

 

Ingredients:

 

9 pears, chopped, peeled and sliced

1 cup cranberries

1 cup flour

1 cup oats

Juice from 2 lemons

1/3 cup maple syrup

1/3 cup brown sugar

1/3 cup vegan spread

Canola oil

 

Directions:

 

Preheat oven to 350 degrees.

Lightly oil a baking dish.

In a large mixing bowl, add the pears, cranberries and lemon juice.

Mix well.

Add the syrup and 2 tablespoons of the flour.

Mix well.

In a separate bowl, mix the remaining flour, oats, sugar and spread.

Mix well until the oat mixture is crumbly.

Evenly lay the fruit mixture in the baking dish.

Sprinkle the crumb mixture on top.

Bake until brown and crispy.

Remove from oven and let cool several minutes.

 

Ready to serve.

 

 

Banana Carob Cake

 

 

Ingredients:

 

3 mashed bananas

1 cup soy milk

1 cup flour

1/3 cup carob powder

1/3 cup potato starch

1 tablespoon baking powder

1 tablespoon vanilla

1 cup sugar

1/3 cup vegan spread

Canola oil

 

Directions:

 

Preheat oven to 350 degrees.

Lightly oil the baking pan.

Mix the spread and sugar in a mixing bowl until creamy.

Add the vanilla and bananas.

Beat, stir and mix well.

Mix in the flour, baking powder, and carob powder.

Mix well.

Add the soy milk with the starch and mix well.

Put the mixture in the baking pan.

Cook for about 40 minutes.

Remove from oven and let set for several minutes to cool.

Ready to serve.

 

 

Carob Chip Cream Pie

 

 

Ingredients:

 

1 package tofu

2 packs vanilla pudding mix

1 package vegan cream cheese

1 tablespoon vanilla

1 cup carob chips

Vegan whipped cream

Pie crust

 

Directions:

 

Put all ingredients in fridge to chill overnight.

In a mixing bowl, add the tofu and cream cheese.

Mash, beat and mix well.

Put the tofu mixture and the pudding mix in a blender.

Blend until smooth.

Add the vanilla.

Blend well.

Put some of the chips in the pie crust.

Pour a little of the blended pie mixture over the crust.

Repeat chip and pie pour method until all chips and blended pie are poured in crust.

Chill pie in fridge for several hours.

Remove pie from fridge.

Put the whipped cream on top.

Ready to serve.

 

 

Chocolate Maple Carob Cake

 

 

Ingredients:

 

2 cups flour

1/3 cup carob powder

1 teaspoon cinnamon

1 cup maple syrup

1 mashed banana

1/3 cup vegan spread

2 cups brewed coffee

1 tablespoon vanilla

1 tablespoon baking powder

Canola oil

 

Directions:

 

Preheat oven to 350 degrees.

Lightly oil a cake pan.

In a mixing bowl, add the flour, carob, cinnamon, and baking powder.

In a small bowl, mix the syrup and spread.

Add the banana, coffee and vanilla to the creamy syrup.

Mix well.

Add the liquid mixture into the dry ingredients.

Beat and mix well until the mixture becomes a smooth batter.

Pour batter into the cake pan.

Heat in oven for about 35 minutes.

Remove from oven and let cool several minutes.

Ready to serve.

 

 

Maple Hazelnut Carrot Cake

 

 

Ingredients:

 

3 cups flour

1 tablespoon vanilla

1 cup maple syrup

2 mashed bananas

½ cup vegan spread

2 cups grated carrots

1/3 cup chopped hazelnuts

1 tablespoon baking powder

Canola oil

 

Directions:

 

Preheat oven to 350 degrees.

Lightly oil cake pan.

Sprinkle flour to cover cake pan.

In a mixing bowl, add the flour and powder.

Stir together.

In a separate bowl, add the syrup, spread, vanilla and bananas.

Stir and whisk well.

Add the syrup mixture to the flour mixture.

Add n the carrots and the nuts.

Stir, mix and beat well into a batter.

Pour the batter in the cake pan.

Bake for about 45 minutes.

Remove from oven and let cool several minutes.

Ready to serve.

 

 

Lemon Green Tea Sorbet

 

 

Ingredients:

 

3 green tea bags

3 cups hot water

½ cup sugar

Juice from 2 lemons

 

Directions:

 

Brew the tea in the hot water.

In a saucepan, on medium heat, add the brewed tea and sugar.

Lower heat to simmer and stir until the sugar is dissolved.

Remove from heat and let cool.

Stir in the lemon juice.

Stir and mix well.

Put in container and let freeze in freezer overnight.

Remove from freezer, let thaw for several minutes and mash.

Ready to serve.

 

 

Chocolate Soy Pudding

 

 

Ingredients:

 

3 cups soy milk

½ cup sugar

1 mashed banana

1 cup cocoa powder

2 tablespoons corn starch

1 tablespoon vanilla

 

Directions:

 

In a cooking pan, add 2 ½ cups of the milk and half of the sugar.

Heat and bring to a boil.

In a bowl, mix together the corn starch, cocoa and rest of remaining sugar.

Mix well.

Add the remaining soy milk.

Mix until the mixture is smooth.

Put the hot mixture in the bowl.

Mix everything well.

Return everything to the cooking pan.

Bring the new mixture to a boil while stirring.

Put the mashed banana in a small bowl.

Put about a cup of the hot mixture in the bowl with the banana.

Stir briefly, then pour the banana mixture in the cooking pan.

Heat the stir the mixture for a few minutes.

Add in the vanilla and stir for a few minutes.

Remove from heat.

Pout the mixture into pudding glasses or bowls.

Cover the dishes with plastic wrap.

Put in fridge and let chill for a few hours.

Ready to serve.

 

 

Tofu Pumpkin Pie

 

 

Ingredients:

 

1 ½ packages of tofu, mashed

2 cups canned pumpkin

1 tablespoon vanilla

1 tablespoon cinnamon

1 teaspoon ginger

1 teaspoon vanilla

½ cup maple syrup

Unbaked pie crust

 

Directions:

 

Put the tofu in a blend.

Blend until smooth.

Add the remaining ingredients except for the pie crust.

Blend well until smooth and creamy.

Preheat oven to 350 degrees.

Pour the blended mixture in the pie crust.

Bake in oven for about an hour.

Remove from oven.

Put in fridge and let chill for several hours.

Ready to serve.

 

 

Vanilla Chocolate Cake

 

 

Ingredients:

 

2 cups flour

1 cup sugar

2/3 cup cocoa

1 tablespoon vanilla

2 tablespoons apple cider vinegar

2/3 cup canola oil

1 cup water

Salt to taste

 

Directions:

 

In a mixing bowl, add all the dry ingredients.

Mix well.

Add the water, oil, vinegar and vanilla

Stir and mix well.

Preheat oven to 350 degrees.

Pour the mixture in a lightly oiled cake pan.

Bake for about 30 minutes.

Remove from oven and let cool several minutes.

Ready to serve.

 

 

Peanut Butter Bow Tie Pasta

 

 

Ingredients:

 

1 package bow tie pasta

1 cup peanut butter

1/3 cup soy sauce

3 tablespoons apple cider vinegar

1 chopped onion

1 teaspoon chopped ginger

2 tablespoons maple syrup

1 cup peas

Water

 

Directions:

 

Cook, drain and rinse the pasta.

Put the pasta in a large bowl.

Put all ingredients except the past and peas in a blender.

Blend until smooth and creamy.

Add the peas to the pasta.

Mix well.

Add the blended sauce to the pasta.

Mix well.

Ready to serve.

 

 

Pumpkin Cake

 

Ingredients:

 

2 cups flour

2/3 cup pumpkin puree

1 cup soy milk

Juice from 1 lemon

1 tablespoon chopped ginger

1 tablespoon vanilla

1 teaspoon cinnamon

1 teaspoon baking powder

½ teaspoon baking soda

1 cup maple syrup

Canola oil

 

Directions:

 

Preheat the oven to 350 degrees.

Lightly oil a cake baking pan.

In a large mixing bowl, add the flour, cinnamon, powder and soda.

Stir and whisk well.

Put the puree, soy milk, syrup, ginger, vanilla, lemon juice and some oil in a blender.

Blend well until smooth and well combined.

Pour the blended mixture into the dry mixture.

Stir, beat and mix well until a batter is formed.

Pour the batter in the cake pan.

Bake in oven for about an hour.

Remove from oven and let cool for several minutes.

Slice the cake into serving sizes and wrap to cover.

Place in fridge to chill for a few hours.

Ready to serve.

 

 

Awesome Apricot Cake

 

 

Ingredients:

 

1 can of apricot halves, drained

1 cup flour

½ cup corn meal

1/3 cup brown sugar

1/3 cup white sugar

2 mashed bananas

1 cup soy milk

Vegan spread

1 tablespoon vanilla

 

Directions:

 

Preheat oven to 350 degrees.

Spread some melted vegan spread on a baking pan.

Sprinkle the pan with some brown sugar.

Lay and arrange the apricot halves evenly in the pan with the round side down.

Set the pan aside.

In a mixing bowl, add the four, sugar, corn meal and baking soda.

Stir to mix.

In another bowl, add the soy milk, banana and vanilla.

Stir and mix well.

Put the flour mixture and the soy milk mixture in a blender.

Blend until mixed well.

Spoon and pour the batter over the apricots.

Smooth the top evenly.

Bake in oven for about 40 minutes.

Remove from oven and let cool several minutes.

Ready to serve.

 

 

Fruit Cocktail Cake

 

 

Ingredients:

 

1 cup flour

1 can fruit cocktail

1/3 cup sugar

1 mashed banana

1 tablespoon vanilla

1 teaspoon baking soda

Canola oil

 

Directions:

 

Preheat oven to 350 degrees.

Lightly oil a baking pan.

In a mixing bowl, add the flour, sugar and baking soda.

In another mixing bowl, drain the syrup from the fruit cocktail.

Add the banana, vanilla and a little canola oil.

Mix and stir well.

Chop the fruit and add it to the juice mixture.

Stir and mix well.

Add the dry ingredients to the wet ingredients.

Stir and mix well.

Pour the batter in the pan.

Bake for about 25 to 30 minutes.

Remove from oven and let cool for several minutes.

Ready to serve.

 

 

Beet Rice Cakes

 

 

Ingredients:

 

2 cups chopped beets

1 cup rice, cooked

1 chopped onion

1/3 cup corn meal

1/3 cup shredded vegan cheese

5 cups water

2 tablespoons apple cider vinegar

1 tablespoon vegan spread

2/3 cup apple juice

Salt and pepper to taste

Canola oil

 

Directions:

 

In a saucepan, add the beets.

Add enough water to cover the beets.

Add the vinegar and stir well.

Cook and heat and bring the mixture to a boil.

Reduce heat, cover and let simmer for about 35 minutes.

Pour the liquid from the beets into a bowl and add the water.

Set the beets and liquid aside.

In a large cooking pot, heat the spread.

Add the onions and cook until soft.

Add the rice and cook for about 5 minutes.

Add the apple juice, cook and stir until the liquid is absorbed.

Add the beet water ½ cup at a time to the cooked mixture.

Add additional ½ cups of the liquid when the previous cup is absorbed.

Continue until all beet liquid is added and cooked.

Add salt and pepper to taste, stirring well.

Add the vegan cheese and beets.

Cook and stir for a few minutes.

Lightly oil a baking dish.

Put the beet rice mixture in the dish and spread evenly.

Let set and cool for several minutes.

Put the dish in the fridge and let set overnight to firm.

Remove dish from fridge and cut into cake pieces.

Dust both sides of the cake pieces with the corn meal.

Heat some oil in a skillet.

Cook the cakes on both sides for several minutes.

Ready to serve.

 

 

 

Black Rice Pudding

 

 

Ingredients:

 

½ cup white rice

½ cup black rice

½ cup sugar

1 tablespoon vanilla

1 cup vanilla soy milk

3 cups water

 

Directions:

 

In a cooking pan, add the rices, sugar and water.

Cook the rice until rice is finished cooking according to package instructions.

Add the vanilla and soy milk.

Stir and mix well.

Ready to serve.

 

 

Pecan Pie

 

Ingredients:

 

1 cup pecans

2 mashed bananas

1 cup brown sugar

1 cup corn syrup

½ cup vegan spread, melted

2 tablespoons vanilla

1 prepared pie crust

 

Directions:

 

In bowl, add the sugar, syrup, bananas, vanilla and spread.

Stir and mix well.

Preheat oven to 350 degrees.

Pour the mixture in the pie crust

Sprinkle the top with the pecans.

Bake in oven for about 50 minutes.

Remove from oven and let cool several minutes.

Ready to serve.

 

Fruit Cobbler

 

 

Ingredients:

 

1 cup flour

2 cups slices peaches

1 cup sliced apples

1 cup sliced pears

2/3 cup sugar

1 tablespoon cinnamon

1 teaspoon chopped ginger

1 tablespoon vanilla

1/3 cup vegan spread

¼ cup soy milk

Canola oil

 

Directions:

 

Lightly oil a casserole dish.

In a mixing bowl, add the fruit, sugar, ginger, cinnamon and 1 tablespoon flour.

Stir and mix well.

Put the fruit mixture in the casserole dish.

In the empty bowl, add the remaining flour.

Add the spread to the flour.

Stir and mix well.

Add the soy milk and stir the mixture until it is moist.

Preheat oven to 375 degrees.

Add this mixture by the spoonful to the fruit dish.

Put in oven and bake for about 35 minutes.

Remove from oven and let cool several minutes.

Ready to serve.

 

Homemade Pie Crust

 

 

Ingredients:

 

2 cups graham cracker crumbs

4 tablespoons apple juice concentrate

 

Directions:

 

Preheat the oven to 350 degrees.

Put the crumbs in a blender blend well.

Add the concentrate.

Mix well.

Put the mixture in a pie pan.

Press the bottom and the sides with the mixture.

Bake in oven for about 5 to 7 minutes.

Remove from oven and let cool.

Ready to use.

 

 

Pumpkin Tofu Cheesecake

 

 

Ingredients:

 

2 pie crusts

2 packages tofu, mashed

1 cup cooked canned pumpkin

1 package soy cream cheese

1 cup sugar

1 teaspoon vanilla

1 tablespoon cinnamon

 

Directions:

 

Preheat oven to 350 degrees.

Put the tofu and pumpkin in a blender.

Blend well until smooth.

Add the sugar, cinnamon, vanilla and soy cheese.

Blend until smooth.

Pour and scrape the mixture in the 2 pie crusts.

Bake in oven for about an hour.

Turn off the oven and let the pies set in the oven for about an hour.

Remove from oven and let pies cool at room temperature.

Put pies in the fridge and let chill overnight.

Ready to serve.

 

 

Cherry and Almond Gratin

 

 

Ingredients:

 

1 pound cherries

1/3 cup chopped almonds

1/3 cup flour

1/3 cup sugar

3 tablespoons canola oil

 

Directions:

 

Preheat the oven to 400 degrees.

Lightly oil a pie plate.

Lie the cherries as a bottom layer in the plate.

Take 3 tablespoons of the sugar and sprinkle over the cherries.

Set the plate aside.

In a bowl, add the rest of the sugar, flour, oil and almonds.

Toss, mash and pinch the mixture until it resembles corn meal.

Sprinkle the nut topping over the cherries.

Pat the topping into the fruit.

Cover the dish with foil.

Bake in oven for about 15 minutes.

Remove from the oven and remove the foil.

Reduce the heat to 350 degrees.

Bake in the oven for about 20 minutes.

Remove and let cool several minutes.

Ready to serve.

 

 

Pineapple Almond Cake

 

 

Ingredients:

 

½ cup crushed pineapple

½ cup chopped almonds

2 mashed bananas

2 cups soy milk

1 cup maple syrup

3 cups flour

2/3 cup canola oil

1 tablespoon vanilla

3 tablespoons soy spread

1 tablespoon baking powder

 

Directions:

 

Preheat the oven to 350 degrees.

Heat the spread and the syrup in a saucepan to a boil.

Once boiling, pour into a baking dish.

Sprinkle the almonds in the dish.

Add the pineapple to the dish.

In a separate bowl, add the flour and baking powder.

Add the oil and mix well.

In a separate bowl, add the bananas and a couple spoons of the soy milk.

In a larger bowl, add the banana mixture, remaining soy milk, syrup and vanilla.

Mix and blend well until smooth.

Add the wet mixture to the dry mixture.

Mix and blend well.

Gently spoon the mixture on the almond pineapple topping.

Place in oven and bake for about 30 minutes.

Remove from oven and let cool several minutes.

Ready to serve.

 

 

Chocolate Almond Brownies

 

 

Ingredients:

 

3 cups flour

2 cups cocoa

½ cup chopped almonds

½ cup chocolate chips

1 block tofu, chopped and mashed

1 cup prune juice

2 cups cane juice

1 cup soy milk

1 tablespoon vanilla

1 teaspoon baking soda

1 teaspoon baking powder

1 tablespoon cinnamon

Canola oil

 

 

Directions:

 

Preheat oven to 350 degrees.

Lightly oil a roll pan.

In a mixing bowl, add the flour, cocoa, baking soda, baking powder and cinnamon.

Mix well.

Add the almonds and chocolate chips.

Stir and mix well.

Set the bowl aside.

Put the tofu in a blender and blend until smooth.

Add the prune juice and blend.

Add the sugar, vanilla and soy milk.

Blend until smooth.

Make a well in in the dry mixture.

Pour the tofu mixture in and mix briefly.

Pour the batter in the pan and bake in oven for about 30 minutes.

Remove from oven and let cool several minutes.

Ready to serve.

 

 

Tofu Chocolate Orange Mousse

 

 

Ingredients:

 

2 blocks tofu, mashed

8 ounces chocolate

Juice from 1 orange

¼ cup orange marmalade

1 tablespoon vanilla

 

Directions:

 

Microwaving and melt the chocolate.

In a blender, blend the tofu until creamy.

Add the marmalade, juice and vanilla.

Blend until smooth and creamy.

Add the melted chocolate.

Blend until smooth.

Transfer the mixture to individual serving dishes.

Chill the dishes in the fridge for several hours.

Ready to serve.

 

 

Cinnamon Chocolate Ice Cream

 

 

Ingredients:

 

2 blocks tofu, mashed

4 ounces chocolate

1/3 cup cocoa

1 tablespoon cinnamon

½ cup maple syrup

1 tablespoon vanilla

 

Directions:

 

Chop the chocolate and microwave until melted.

In a blender, blend the tofu until creamy.

Add the cocoa and cinnamon.

Blend well.

Add the syrup, chocolate and vanilla.

Blend until smooth.

Cover and chill for several hours.

Transfer mixture to a container and freeze overnight.

Remove from freezer and mash until an ice cream texture.

Ready to serve.

 

 

DIPS AND SPREADS

 

 

Refried Bean Salsa

 

 

Preparation time: about 5 minutes

Serves: 4

 

Ingredients:

 

1 can of refried beans or homemade

3 cups of cooked rice

1 cup salsa

1 ½ cups of vegan cheese

 

Directions:

 

Mix the rice and salsa together.

Layer on the bottom of a pan.

Then layer with ½ cup of the cheese.

Add the refried beans.

Microwave until warm and bubbly.

Add the rest of the cheese.

Microwave until the rest of the cheese is melted.

 

 

Garlic Black Eyed Pea Dip

 

 

Serves: 10 to 15

 

Ingredients:

 

3 cups of cooked or canned black eyed peas

4 garlic cloves

½ cup of lemon juice

2 teaspoons of salt

2 teaspoons canola oil

Water as needed

 

Directions:

 

Throw everything into a blender until it’s well mixed.

Ready to serve.

 

This is similar to hummus, but much lower in fat.

 

Makes a great vegetable or chip dip, or as a spread for sandwiches.

 

 

Great Guacamole

 

 

Preparation time: about 20 minutes

Serves: 4

 

Ingredients:

 

8 avocados

1 chopped onion

4 chopped small tomatoes

6 – 8 chopped cloves of garlic

Juice from 1 lime or lemon

Salt to taste

 

Directions:

 

Combine the tomatoes, onions and garlic in a large bowl.

Peel the avocados, remove the pit, and chop them up.

After chopping the avocados, mash them well, then add to the mixing bowl.

Add the lime juice and mix.

Add salt to taste and mix well.

Ready to serve.

 

 

Perfect Peach Salsa

 

 

Preparation time: a few hours

Serves: 6

 

Ingredients:

 

4 chopped peaches

1 chopped onion

Sprinkle of pepper

2 small tomatoes

2 tablespoons lemon juice

 

Directions:

 

Combine and mix all the ingredients.

Refrigerate for several hours.

Ready to serve.

 

 

 

Kick Ass Salsa

 

 

Preparation time: about 15 minutes

Serves: 4

 

Ingredients:

 

3 chopped tomatoes

3 chopped avocados

1 chopped onion

Juice from 2 lemons

Salt and pepper to taste

 

Directions:

 

Chop all ingredients into small pieces and put in a big bowl.

Mix well.

Pour in the lemon juice and mix well.

Add the salt and pepper to taste.

Ready to serve.

 

 

Garlic Peanut Sauce

 

 

Ingredients:

 

1 cup peanut butter

3 cloves chopped garlic

½ cup soy sauce

½ cup apple cider vinegar

 

Directions:

 

Put all of the ingredients except for the peanut butter in a blender.

Blend well.

Add the peanut butter and keep adding more until the sauce thickens.

Set in the fridge for about 30 minutes until lightly chilled.

Ready to serve.

 

 

Hummus Tahini

 

 

Ingredients:

 

2 cans chickpeas

4 tablespoons tahini

3 chopped garlic cloves

1 teaspoon baking soda

Juice from 2 lemons

3 tablespoons water

1 teaspoon salt

2 tablespoons chopped walnuts

2 tablespoons olive oil

 

Directions:

 

Mix the chickpeas with the juice and baking soda in a pan and bring to a boil.

Remove from the heat. Drain and rinse.

In a blender, mix the chickpeas, garlic, tahini, lemon juice, water and salt.

Blend until creamy.

Refrigerate until chilled.

When ready to serve, heat and fry the walnuts in the olive oil.

Spread the nut mixture over the hummus when ready to serve.

 

 

Olive Salsa

 

 

Ingredients:

 

3 chopped tomatoes

3 chopped cloves of garlic

1 chopped onion

½ cup canola oil

½ cup olives, chopped

Juice from 1 lemon

Salt

 

Directions:

 

Mix all ingredients together well in a big bowl.

Ready to serve.

 

 

Red Pepper Spread

 

 

Ingredients:

 

2 chopped red peppers

½ chopped onion

Juice from 1 lemon

3 tablespoons seasonings

Salt to taste

1 cup chopped cashews

 

Directions:

 

Mix all the ingredients together except for the peppers.

Add the peppers.

Mix well.

Refrigerate until chilled.

Ready to serve.

 

 

Ginger Garlic Nut Pesto

 

Ingredients:

 

1 cup chopped cashews

3 chopped cloves of garlic

2 teaspoons chopped ginger root

4 tablespoons water

Juice from 2 lemons

4 tablespoons olive oil

1 cup cilantro leaves

 

Directions:

 

Put all of the ingredients in a blender.

Blend well until creamy. Scrape down the sides while blending.

Put into a small bowl and refrigerate until chilled.

After refrigerated, will taste like a butter spread with a ginger kick.

Ready to serve.

 

 

Greek Olive Spread

 

 

Ingredients:

 

1 can chopped olives

1 clove chopped garlic

2 tablespoons water

Juice from 1 lemon

¼ cup basil leaves

 

Directions:

 

Add all ingredients to a blender.

Blend until smooth and creamy.

Refrigerate until ready to serve.

 

 

Cumin Dip

 

 

Ingredients:

 

1 block of tofu

5 tablespoons of cumin

½ chopped onion

3 cloves chopped garlic

Juice from 2 lemons

 

Directions:

 

Put all ingredients in a blender.

Blend well until creamy.

Ready to serve.

 

 

Herb and Vinegar Dressing

 

 

Ingredients:

 

2 cups olive oil

7 tablespoons apple cider vinegar

5 cloves chopped garlic

1 teaspoon flaxseed

1 tablespoon nutritional yeast

Juice from 2 lemons

2 tablespoons soy sauce

 

Directions:

 

Put all ingredients in a blender.

Blend well.

Put in a refrigerator and chill overnight.

Ready to serve as a great dressing.

 

 

Miso Dressing

 

 

Ingredients:

 

2 cloves garlic

3 tablespoons apple cider vinegar

2 tablespoons miso

3 tablespoons soy sauce

2 tablespoons tahini

3 tablespoons canola oil

 

Directions:

 

Put all ingredients in blender.

Blend until smooth.

Ready to serve.

 

 

Black Bean Sauce

 

Ingredients:

 

2 teaspoons canola oil

3 chopped cloves of garlic

1 teaspoon chopped ginger

1 teaspoon soy sauce

2 tablespoons black bean sauce

1 cup water

 

Directions:

 

Heat the canola oil in a skillet.

Add the garlic and ginger and fry until brown.

Add the remaining ingredients.

Cook for about 2 minutes, stirring often.

Ready to serve.

 

 

Orange Vinegar Dressing

 

 

Ingredients:

 

3 tablespoons apple cider vinegar

1 cup orange juice

4 chopped cloves of garlic

½ cup olive oil

 

Directions:

 

Put all ingredients in a blender.

Blend until smooth.

Ready to serve as a dressing.

 

 

Banana Syrup

 

 

Ingredients:

 

4 sliced bananas

1 cup fructose

1 cup water

 

Directions:

 

Mash 1 of the bananas at the bottom of a bowl.

Sprinkle 2 tablespoons of the fructose over the mixture.

Mash the rest of the bananas and put in the bowl.

Add the rest of the fructose on top.

Stir and mix for about 5 minutes until the bananas form a thick syrup.

Add some water while mixing.

Ready to serve.

 

 

Sweet and Sour Veggie Sauce

 

 

Preparation time: 30 minutes

 

Ingredients:

 

1 cup soy sauce

2 tablespoons canola oil

½ cup sugar

1 cup apple cider vinegar

2 cloves chopped garlic

 

Directions:

 

Put all ingredients except for the garlic in a saucepan.

Heat and bring to a boil while stirring well.

Heat and stir until the sugar dissolves.

Add the garlic.

Heat and stir for another 1 or 2 minutes.

Remove from heat.

Ready to serve as a sauce over veggies.

 

 

Eggplant Dip

 

 

Ingredients:

 

1 large eggplant

4 cloves of garlic

4 tablespoons vegan mayonaise

Juice from 4 lemons

Olive oil

Salt to taste

 

Directions:

 

Cook the eggplant in a hot oven.

When it is well cooked, remove from oven and rinse with cold water.

Peel the eggplant and chop it in small pieces.

Mash the garlic into a paste.

Add the garlic and salt to the eggplant.

Mash the eggplant mixture until it is smooth.

Add the lemon juice, oil and mayonaise.

Mix well.

Ready to serve as a dip.

 

 

Butterbean Dip

 

 

Ingredients:

 

1 tablespoon canola oil

3 cloves chopped garlic

1 small chopped onion

1 chopped carrot

½ cup chopped mushrooms

2 cups cooked butterbeans

2 tablespoons nutritional yeast

1 tablespoon soy sauce

 

Directions:

 

Heat the oil in a skillet pan.

Add the garlic, onion, mushrooms and carrots and fry for about 5 minutes.

Put the beans, soy sauce and yeast in a blender.

Blend until the mixture is smooth and creamy.

Stir and blend together the bean spread with the fried veggies.

Put the mixture in a big dish.

Refrigerate for about an hour.

Ready to serve.

 

 

Quorn and Mushroom Sauce

 

 

Ingredients:

 

2 cups of Quorn chunks

4 cups of chopped mushrooms

4 cups of water

1 cup soy milk

Salt and pepper to taste

 

Directions:

 

Mix together all of the ingredients in a cooking pan.

Cook and heat while stirring well.

Bring the mixture to a boil.

Ready to serve as a great sauce.

 

 

Veggie Gravy

 

 

Ingredients:

 

1 chopped onion

2 chopped cloves of garlic

½ cup flour

4 cups veggie stock

½ cup canola oil

Salt and pepper to taste

 

Directions:

 

Heat the oil in a frying pan.

Add the onion and garlic to the oil.

Cook a few minutes until the onion starts getting soft.

Add the flour and stir to make a paste.

Slowly add the veggie stock, and stir in the stock until the mixture is smooth.

Raise the heat and bring the mixture to a boil while stirring often.

Add salt and pepper to taste while stirring and boiling.

Stir and boil until the gravy is thick.

Ready to serve.

 

 

Black Bean Salsa Dip

 

 

Preparation time: 15 minutes

 

Ingredients:

 

1 can of drained black beans

2 cups salsa

3 chopped cloves of garlic

Salt to taste

Juice from 1 lemon

 

Directions:

 

Mash the beans with a fork.

Mix the beans with the salsa in a big bowl.

Add the garlic, salt and lemon, stirring and mixing well.

 

Ready to serve.

 

 

Toasty Gravy

 

 

Ingredients:

 

½ cup flour

1 cup nutritional yeast

1 cup canola oil

2 tablespoons soy sauce

Water

 

Directions:

 

In a frying pan, heat the flour and yeast. Toast it until starts turning brown.

Add and stir the oil and soy sauce.

Slowly add water and stir, cooking and adding water until you get the thickness you want for the gravy.

Cook a few more minutes.

Ready to serve.

 

 

Garlic and Olive Marinara Sauce

 

 

Preparation time: about 45 minutes

 

Ingredients:

 

3 chopped tomatoes

6 chopped cloves of garlic

1 can of black olives

Olive oil

Apple cider vinegar

Salt to taste

Seasonings to taste

 

Directions:

 

Blend the chopped tomatoes in a blender.

Chop the olives and save the juice from the olives from the can.

Pour about half of the olive can juice into the tomato mixture.

Heat some olive oil in a frying pan.

Add the garlic and seasonings to the oil, and fry briefly.

Add the tomato mixture to the pan and heat until briefly boiling.

Add the olives and the rest of the can olive juice to the pan.

Add the vinegar.

Stir and cover.

Simmer on low heat for about 30 minutes.

Ready to serve.

 

 

Wonderful White Gravy

 

 

Preparation time: about 15 minutes

 

Ingredients:

 

½ cup flour

3 cups rice milk

Salt and pepper

 

Directions:

 

Heat the flour in a frying pan, stirring it around until it turns brown.

After it turns brown, briefly stir for a moment, then remove pan from heat.

Slowly pour in the rice milk while stirring.

As it sizzles and thickens, pour in enough milk to get a gravy thickness.

Return the frying pan to the heat.

Heat and stir briefly, while adding salt and pepper to taste.

Ready to serve.

 

 

Mustard Vinegar Dressing

 

 

Preparation time: about 10 minutes

 

Ingredients:

 

1 tablespoon mustard

4 tablespoons apple cider vinegar

5 tablespoons canola oil

 

Directions:

 

In a small bowl, stir together the vinegar and mustard.

Slowly add the oil, stirring while adding.

Continue whisking and stirring until smooth and creamy.

Ready to serve.

 

 

Sweet Pepper Salsa

 

 

Preparation time: about 25 minutes

 

Ingredients:

 

12 chopped tomatoes

1 chopped green pepper

1 chopped red pepper

2 chopped onions

1 bulb of garlic, chopped

1 tablespoon sugar

2 tablespoons apple cider vinegar

Juice from 2 lemons

Salt to taste

1 can tomato paste

 

Directions:

 

Put all ingredients except for vinegar and lemon juice in a cooking pot.

Heat the pot and bring to a boil, stirring well.

Reduce the heat and let simmer for about 20 minutes.

Remove from heat.

Add the vinegar and lemon juice.

Stir and mix well.

Let set for several minutes to cool.

Ready to serve.

 

 

Spinach Avocado Spread

 

 

Preparation time: about 35 minutes

 

Ingredients:

 

3 avocados, chopped

5 chopped cloves of garlic

2 chopped tomatoes

8 ounces of spinach

1 chopped portabella mushroom

Juice from 3 lemons

Salt to taste

 

Directions:

 

Put the spinach and avocados in a blender.

Blend well.

Add the tomato, garlic, lemon juice and salt.

Blend well.

Add the mushrooms.

Blend well.

Put the blended spread in a large bowl.

Ready to serve.

 

 

Eggplant Dip

 

 

Preparation time: about an hour

 

Ingredients:

 

3 chopped eggplants

2 chopped red peppers

1 chopped onion

5 chopped cloves of garlic

½ cup canola oil

Salt and pepper to taste

 

Directions:

 

In a large mixing bowl, mix together the eggplant, peppers and onion.

In a small bowl, mix together the garlic, oil, salt and pepper.

Pour the oil mixture over the the veggie mixture.

Put the veggie mixture in a large baking sheet.

Bake in oven for about 45 minutes, turning veggies about every 15 minutes.

Remove veggies from oven.

Let cool for several minutes.

Add the veggies to a blender.

Blend well until smooth and creamy.

Ready to serve.

 

 

Vegan Cheese Spread

 

 

Preparation time: about 15 minutes

 

Ingredients:

 

1 can chickpeas

1 cup coconut milk

1/3 cup chopped red peppers

2 tablespoons onion powder

Salt to taste

Soy sauce to taste

 

Directions:

 

Put the chickpeas, milk, powder and peppers in a blender.

Blend until smooth and creamy.

Add the soy sauce and salt to taste.

Blend well.

Ready to serve.

 

 

Cashew Nut Cream

 

 

Ingredients:

 

1 cup cashews

1 cup water

1 teaspoon brown sugar

1 teaspoon vanilla

 

Directions:

 

Put all the ingredients in a blender.

Blend well until smooth and creamy.

Add more water as needed to blend and make creamy.

Remove from blender.

Ready to serve.

 

 

No Bean Hummus

 

 

Ingredients:

 

2 chopped zucchinis

5 chopped cloves of garlic

Juice from 1 lemon

1 cup tahini

½ teaspoon salt

1/3 cup olive oil

 

Directions:

 

Put all ingredients except the tahini in a blender.

Blend until smooth.

Add the tahini.

Blend well.

Ready to serve.

 

 

Ginger Mustard Tea Dressing

 

 

Ingredients:

 

1 cup brewed tea

1 tablespoon mustard

½ teaspoon chopped ginger

2 chopped cloves of garlic

1 tablespoon olive oil

 

Directions:

 

In a bowl, mix together the tea and mustard.

Stir well.

Add ginger and garlic.

Mix well.

Add the olive oil.

Stir and mix well.

Set the mixture in the fridge for about 2 to 3 hours.

Ready to serve.

 

 

Soybean Mustard Spread

 

 

Ingredients:

 

2 cups soybeans

1/3 cup chopped almonds

2/3 cup chopped parsley

1 cup veggie broth

Juice from 1 lemon

3 tablespoons mustard

 

Directions:

 

Cook, rinse and drain the soybeans.

In a blender, add the soybeans, almonds and parsley.

Blend and chop well.

Add the broth, lemon juice and mustard.

Blend well until smooth and creamy.

Ready to serve.

 

 

Dragon Sauce Dip

 

 

Ingredients:

 

8 ounces plain soy yogurt

3 tablespoons horse radish

1 tablespoon mustard

½ cup apple cider vinegar

 

Directions:

 

In a mixing bowl, add all the ingredients.

Stir and mix well.

Put the mixture in the fridge and let set for 3 to 4 hours.

Ready to serve.

 

 

Creamy Garlic Dressing

 

 

Ingredients:

 

½ block tofu, mashed

3 chopped cloves of garlic

Juice from 2 lemons

3 tablespoons olive oil

2 tablespoons water

 

Directions:

 

Put all ingredients in a blender.

Blend until smooth and creamy.

Pour into a bowl.

Set in fridge to cool for several hours.

Ready to serve.

 

 

Tomato Garlic Salsa

 

 

Ingredients:

 

6 chopped cloves of garlic

1 chopped green pepper

1 chopped red pepper

1/3 cup olive oil

1 cup chopped tomatoes

 

Directions:

 

In a blender, add the garlic and peppers.

Blend to mix.

Add the oil.

Blend to mix.

Pour mixture in a bowl.

Add the tomatoes.

Mix well.

Ready to serve.

 

 

Potato Garlic Dip

 

 

Ingredients:

 

4 chopped cloves of garlic

2/3 cup vegan mayonaise

2/3 cup mashed potatoes

½ teaspoon salt

 

Directions:

 

In a good sized bowl, add the mayonaise and potatoes.

Mix well.

Add the garlic.

Mix well.

Add the salt.

Mix well.

Ready to serve.

 

 

Picante Bean Dip

 

 

Ingredients:

 

1 package tofu, mashed

1 teaspoon garlic powder

1 tablespoon soy sauce

1 can cooked pinto beans

½ cup salsa

 

Directions:

 

Put the tofu, powder and soy sauce in a blender.

Blend until smooth.

Add the beans to the blender.

Blend until smooth.

In a mixing bowl, add the blended mixture and the salsa.

Mix well.

Ready to serve.

 

 

White Bean Dip

 

 

Ingredients:

 

1 can white beans, cooked

1/3 cup canola oil

Juice from 2 lemons

4 chopped garlic cloves

2 chopped tomatoes

Salt and pepper to taste

 

Directions:

 

Put all the ingredients except for the tomatoes in a blender.

Blend until smooth and creamy.

Pour the mixture in a serving bowl.

Add the tomatoes.

Stir and mix well.

Ready to serve.

 

 

Pumpkin Puree

 

 

Ingredients:

 

2 cups chopped pumpkin

1 cup water

Salt to taste

 

Directions:

 

Put the water and pumpkin in a cooking pan.

Heat and bring to a boil, stirring often.

Lower heat to simmer.

Cover the pan with a lid and let simmer about 25 minutes.

Remove from heat.

Drain well.

Put the pumpkin and salt in a blender.

Blend well until smooth.

Ready to serve.

 

 

Perfect Pumpkin Spread

 

 

Ingredients:

 

1 cup pumpkin puree

2/3 package of tofu, mashed

1 chopped onion

1 tablespoon maple syrup

1 teaspoon chopped ginger

1 teaspoon vanilla

½ teaspoon salt

 

Directions:

 

Put all the ingredients except the puree and salt in a blender.

Blend until smooth.

Add the salt.

Blend for a moment.

Add the puree.

Blend until smooth.

Pour the spread in a covered container.

Place in fridge to chill overnight.

Ready to serve.

 

 

Potato Yeast Spread

 

 

Ingredients:

 

3 cups flour

1 cup nutritional yeast

2 tablespoons seasonings

2 teaspoons salt

2 chopped onions

6 boiled potatoes

3 cups hot water

1/3 cup soy sauce

Juice from 2 lemons

Canola oil

 

Directions:

 

In a large mixing bowl, add the flour, yeast, salt and seasonings.

Stir and mix well.

In a blender, add lemon juice, soy sauce, onions and potatoes.

Blend well until smooth.

Pour the blended mixture into the mixing bowl.

Add the hot water.

Stir, beat and mix well.

Preheat oven to 350 degrees.

Lightly oil 2 baking pans.

Pour the mixture equally into both pans.

Bake for about an hour.

Remove from heat.

Put in fridge and let chill for several hours.

Ready to serve.

 

 

Pinto Bean Hummus

 

 

Ingredients:

 

1 cup dry pinto beans

1 chopped onion

Juice from 3 lemons

4 chopped cloves of garlic

Water

Salt and pepper to taste

 

Directions:

 

In a cooking pan, add the beans and water to cook.

Add the onions.

Cook the bean mixture until beans are done.

Drain the beans and put the bean mixture in a blender.

Blend until a smooth puree.

Add the juice, garlic, salt and pepper.

Blend until smooth and creamy.

Ready to serve.

 

 

Mushroom Olive Pate

 

 

Ingredients:

 

1/3 cup sliced black olives

1 cup chopped mushrooms

1 cup hazelnuts

1 chopped onion

4 chopped cloves of garlic

1 tablespoon tamari

Canola oil

 

Directions:

 

Heat the nuts in a microwave for about 4 minutes to roast.

In a frying pan, heat some oil.

Add the onions, mushroom and garlic.

Fry for a few minutes until the onions are soft.

Remove from heat.

Put all ingredients in a blender.

Blend well until smooth and creamy.

Ready to serve.

 

 

Lemon Nut Dressing

 

 

Ingredients:

 

1/3 cup olive oil

4 tablespoons apple cider vinegar

3 tablespoons nut butter

Juice from 3 lemons

1 teaspoon sugar

 

Directions:

 

Put all the ingredients in a blender.

Blend until smooth and creamy.

Pour the mixture in a bowl.

Set in fridge and let chill for several hours.

Ready to serve.

 

 

Eggplant Garlic Dip

 

 

Ingredients:

 

2 eggplants, chopped

3 cloves of garlic, chopped

½ chopped onion

2/3 cup vegan mayonnaise

Juice from 3 lemons

Salt and pepper to taste

Canola oil

 

Directions:

 

Heat the oil in a frying pan.

Add the eggplant and fry for several minutes.

Remove from heat.

Once well fried, remove the peelings from the pieces.

Put the eggplant in a blender and blend well.

Put the eggplant in a large bowl.

Add the garlic and onion and mix well.

Add the juice, mayonnaise, salt and pepper.

Stir and mix well until smooth.

Put the covered bowl in the fridge and let chill for several hours.

Ready to serve.

 

 

Country Style Gravy

 

 

Ingredients:

 

4 tablespoons whole wheat flour

2/3 cup cashews

2 cups water

2 tablespoons onion powder

3 tablespoons olive oil

3 tablespoons soy sauce

 

Directions:

 

Put all the ingredients in a blender.

Blend well until smooth.

Pour the mixture in a saucepan.

Cook for several minutes, stirring often until thick.

Remove from heat.

Ready to serve.

 

 

Beet Relish

 

 

Ingredients:

 

1 pound beets

2 carrots, chopped

1 chopped onion

1/3 cup apple cider vinegar

1 tablespoon chopped dill

Salt and pepper to taste

 

Directions:

 

Preheat oven to 350 degrees.

Place the beets in a baking dish.

Bake the beets in the oven for about an hour.

Remove from oven and set aside to cool.

In a cooking pan, boil the carrots until tender.

Remove from heat, and drain carrots.

Set the carrots aside.

Peel and chop the baked beets.

In a large mixing bowl, add all the ingredients.

Mix well.

Cover and set in the fridge overnight to chill.

Ready to serve.

 

 

Papaya Salsa

 

 

Ingredients:

 

1 papaya, peeled and chopped

3 kiwis, peeled and chopped

3 chopped cloves of garlic

1 chopped onion

Juice from 1 lime

Juice from 3 lemons

Salt to taste

 

 

Directions:

 

Put all the ingredients in a mixing bowl.

Stir and mix well.

Cover and set in the fridge overnight to chill.

Ready to serve.

 

 

Sweet Garlic Dipping Sauce

 

 

Ingredients:

 

6 chopped cloves of garlic

1 tablespoon apple cider vinegar

1/3 cup soy sauce

1/3 cup water

1 tablespoon canola oil

1 teaspoon sugar

 

Directions:

 

Put all the ingredients in a bowl.

Stir and mix well.

Transfer the mixture to a blender.

Blend well until smooth.

Transfer the mixture to a dressing bottle or jar.

Shake the jar before each use.

Ready to serve.

 

 

Tofu Sour Cream

 

 

Ingredients:

 

2 cups mashed tofu

2 tablespoons olive oil

2 tablespoons apple cider vinegar

1 teaspoon sugar

2/3 teaspoon salt

Juice from 2 lemons

 

Directions:

 

Put all ingredients in a blender.

Blend until smooth.

Pour the mixture in a container.

Cover and let chill in the fridge overnight.

Ready to serve.

 

 

Orange Cranberry Syrup

 

 

Ingredients:

 

3 cups orange juice

2 cups cranberries

½ cup sugar

½ cup corn syrup

 

Directions:

 

In a cooking pan, add the juice, sugar and syrup.

Heat, cook and bring to a boil.

Add the cranberries.

Heat and cook for about 5 minutes until the berries start cracking.

Remove from heat and let cool.

Ready to serve.

 

 

Blueberry Ginger Syrup

 

 

Ingredients:

 

2 cups orange juice

3 cups blueberries

¼ cup chopped ginger

½ cup sugar

¼ cup corn starch

 

Directions:

 

In a frying pan, add the corn starch and a few tablespoons of the orange juice.

Heat and stir until dissolved.

Add the remaining juice, berries, ginger and sugar.

Stir and cook the mixture until it begins to boil.

Reduce the heat and let the mixture simmer for a few minutes.

Remove from heat.

Ready to serve.

 

 

Apple Cider Syrup

 

 

Ingredients:

 

4 cups apple cider

1/3 cup brown sugar

Juice from 2 lemons

1 teaspoon cinnamon

1 teaspoon vanilla

1 tablespoon corn starch

1/3 cup corn syrup

A little water

 

Directions:

 

In a frying pan, add the cider, sugar, syrup, vanilla and cinnamon.

Heat, cook and stir well.

Bring the mixture to a boil and cook until the sugar dissolves.

Boil for about 10 minutes.

In a bowl, add the corn starch and about 1 or 2 spoons of water.

Stir well.

While stirring and mixing well, pour the corn starch into the the cooking cider.

Stir and heat for a couple of minutes until the mixture is thickened.

Remove from heat.

Add the lemon juice.

Stir and mix well.

Let the mixture set and cool.

Ready to serve.

 

 

Onion Jam

 

 

Ingredients:

 

3 chopped onions

3 tablespoons brown sugar

1/3 cup raisins

1/3 cup apple cider vinegar

1/3 cup olive oil

Salt and pepper to taste

 

Directions:

 

In a skillet, heat the olive oil.

Add the onions and cook until they begin to become soft.

Add the sugar and cook for about 10 minutes until the onions are brown and soft.

Add the vinegar and raisins.

Stir and cook a few minutes.

Add salt and pepper to taste.

Remove from heat to let cool.

Ready to serve.

 

 

Tofu Hummus

 

 

Ingredients:

 

2 cups chickpeas, rinsed and drained

1 cup chopped tofu

3 chopped cloves of garlic

Juice from 4 lemons

2 tablespoons tahini

1 tablespoon cumin

1/3 cup olive oil

 

Directions:

 

In a blender, add all ingredients except for 1 or 2 tablespoons of the olive oil.

Blend well until smooth and creamy.

Pour the mixture in a serving bowl and cover.

Let the bowl set at room temperature for about 1 or 2 hours.

Remove the cover and pour on top the remaining olive oil.

Ready to serve.

 

 

Ginger Carrot Relish

 

 

Ingredients:

 

1 pound carrots, peeled and chopped

7 chopped cloves of garlic

1 chopped red pepper

1/3 cup chopped ginger

1/3 cup sugar

1 cup apple cider vinegar

1 cup water

Salt and pepper to taste

 

Directions:

 

In a blender, chop and mix the carrots and peppers.

Repeat the process with the garlic and ginger.

Mix well to blend.

In a cooking pan, add the water, vinegar and sugar.

Heat and cook the mixture until it comes to a boil.

While heating to boil, add the salt and pepper to taste.

Lower the heat and add the garlic and ginger.

Cook for about 5 minutes.

Add the carrot mixture.

Cook and bring the mixture to a boil.

Lower the heat and cook for about 5 more minutes.

Remove the mixture from the heat.

Let cool for several minutes.

Put the mixture in the fridge and let chill overnight.

Ready to serve.

 

 

Creamy Soy Gravy

 

 

Ingredients:

 

4 cups soy milk

1/3 cup cornstarch

3 tablespoons nutritional yeast

2 tablespoons vegan bouillon powder

1 teaspoon sugar

Salt and pepper to taste

 

Directions:

 

Put all the ingredients in a cooking pan.

Heat, stir and cook until the mixture comes to a boil.

Reduce heat to a simmer.

Continue cooking and stirring until the gravy becomes thick.

Ready to serve.

 

Brown Yeast Gravy

 

 

Ingredients:

 

3 cups water

½ cup flour

½ cup nutritional yeast

3 tablespoons soy sauce

 

Directions:

 

Heat a saucepan on the oven.

In a bowl, add the yeast and flour.

Stir and mix together.

Put the yeast flour mixture in the saucepan.

Cook and stir together until it smells toasty.

In a mixing bowl, ad the water and soy sauce.

Stir and mix well.

Add the water mixture to the saucepan.

Stir and cook the mixture until it comes to a boil.

Once the mixture thickens, reduce the heat to a simmer.

Let mixture simmer for a few minutes.

Ready to serve.

 

 

Sweet Vinegar Dressing

 

 

Ingredients:

 

2/3 cup apple cider vinegar

2 cups water

1/3 cup olive oil

5 chopped cloves of garlic

1 teaspoon salt

2 tablespoons brown sugar

1 tablespoon corn starch

 

Directions:

 

In a cooking pot, add the water and cornstarch.

Heat and bring to a boil.

Stir and heat until it thickens.

Add the remaining ingredients.

Stir, cook and mix well for 2 or 3 minutes.

Remove from heat.

Bottle the mixture and store in the fridge to chill.

Before using, shake well.

Ready to serve.

 

 

Lemon Salad Dressing

 

 

Ingredients:

 

5 chopped cloves of garlic

½ cup olive oil

Juice from 3 lemons

1 teaspoon salt

 

Directions:

 

On a saucer, mix the salt and garlic.

Mash the garlic in the salt with the back of a spoon until it is like a paste.

Put all the ingredients in a bowl.

Stir and mix well.

Bottle and put in the fridge to chill.

Shake well before using.

Ready to serve.

 

 

Tofu Whipped Topping

 

 

Ingredients:

 

2 cups soft tofu

1/3 cup vegan spread

2 tablespoons sugar

2 tablespoons vanilla

Juice from 2 lemons

 

Directions:

 

Put all the ingredients in a blender.

Blend well until very smooth and fluffy.

Pout into a bowl.

Cover the bowl and let set in the fridge overnight to chill.

Ready to serve.

 

 

Tofu Veggie Dip

 

 

Ingredients:

 

1 package tofu, mashed

3 chopped onions

1 chopped dill pickle

½ cup peas

½ red pepper, chopped

3 chopped cloves of garlic

1 tablespoon olive oil

1 tablespoon mustard

Juice from 1 lemon

 

Directions:

 

Put all ingredients in a blender except for the peas and peppers.

Blend until smooth.

Pour the blended mixture in a mixing bowl.

Add the peas and peppers.

Stir and mix well.

Ready to serve.

 

 

Salsa Guacamole

 

 

Ingredients:

 

2 chopped onions

1 chopped cucumber

4 chopped garlic cloves

3 chopped avocados

Juice from 2 lemons

Salt to taste

 

Directions:

 

Add the onions, cucumber and garlic in a mixing bowl.

Mix well.

Add the chopped avocados and lemon juice.

Mix well.

Season with salt.

Mix well.

Ready to serve.

 

 

MAIN DISHES

 

 

Tofu Loaf

 

 

Ingredients:

 

1 ½ blocks tofu, mashed

1 chopped onion

1 cup oats

1/3 cup soy sauce

½ cup ketchup

3 tablespoons mustard

1 teaspoon pepper

½ teaspoon garlic powder

1/3 cup parsley

 

Directions:

 

Preheat oven to 350 degrees.

In a mixing bowl, add all the ingredients.

Mix and mash together well.

Press the mixture into a loaf pan.

Put in oven and bake about an hour.

Remove from oven and let cool for about 20 minutes.

Ready to serve.

 

 

Perfect Pizza From Scratch

 

 

Ingredients:

 

4 cups flour

1 package dry yeast

1 cup warm water, in a small bowl

½ cup canola oil

1 block tofu, cup into cubes

1 chopped onion

1 chopped green pepper

1 can spaghetti sauce

1 can chopped pineapple

1 can black olives

Plus any of your favorite toppings

 

Directions:

 

Sprinkle the yeast over the water and stir until yeast is dissolved.

Let the bowl set in a warm area for about 5 minutes.

Put 3 cups of the flour in a mixing bowl and make a well in the middle of the flour.

Pour in the yeast mixture and the oil in the center.

Stir starting in the middle, and mix well until a soft dough forms.

Put some of the remaining dough on a flat surface.

Put the dough out on the floured surface.

Knead the dough gently.

Add flour as needed while kneading and knead about 5 minutes until dough is no longer sticky.

Knead for about 15 minutes until shiny.

Shape the dough into a ball and put in a large bowl.

Cover the bowl with plastic wrap and let set in a warm place for about 90 minutes.

Gently shape the dough into a round ball.

Let it set for about 10 to 15 minutes.

Put a little oil on a pizza pan and spread the oil out on the pan.

Stretch the dough into a pizza shape on the pan.

Preheat oven to 375 degrees.

Cover the pizza dough generously with the sauce.

Cover the sauce generously with tofu, onions, pepper, pineapple, olives and all toppings.

Bake in oven for about 30 minutes or until dough looks done.

Remove from oven and let cool several minutes.

Ready to serve.

 

 

Burrito Casserole

 

 

Preparation time: 20 minutes

Serves: 4

 

Ingredients:

 

4 servings of rice

Canola or Olive oil

1 can of refried beans or homemade

1 can diced tomatoes

1 small onion

3 cloves of garlic

1 green pepper

Soy cheese, shredded

3 to 4 flour tortillas

Salt, pepper and spices to taste

 

Directions:

 

Cook rice and heat oven to 350 degrees.

Sautee the onion, garlic and green pepper in the oil.

Tear up the tortillas into some large sized chunks of about 4 to 5 inches and place at the bottom of the baking dish.

Spread the beans on the tortillas.

Mix the cooked rice with the tomatoes, sauteed onion/garlic/green pepper, and some soy cheese in a separate bowl.

Add salt, pepper and spices while mixing to taste.

Spread the mixture over the beans.

Top with more soy cheese.

Bake for about 20 minutes.

 

 

Outdoor BBQ Tofu

 

 

Preparation time: about 30 minutes

Serves: 2

 

Ingredients:

 

1 package of tofu

1 cup tomato sauce

2 tablespoons molasses

1 tablespoon mustard

2 tablespoons apple cider vinegar

Salt and pepper to taste

3 cloves of chopped garlic

½ onion chopped

½ teaspoon cumin

1 tablespoon olive oil

Spray oil

 

Directions:

 

Slice the tofu block into 5 even slices.

In a saucepan, add the olive oil on medium heat.

Add the onion and stir for a few minutes.

Add the garlic and cumin and cook for 1 to 2 minutes.

Add the vinegar and cook for a couple of minutes.

Add in the tomato sauce, molasses and mustard. Stir well.

Lower the heat and simmer to thicken for about 10 minutes.

Cool the sauce, than marinade the tofu steaks in the sauce for at least an hour.

On an outdoor grill, at medium heat, spray some oil on the grill so the tofu does not stick.

Wipe the tofu off a little bit and place the tofu steaks on the grill.

Cook for about 5 minutes on each side.

After you flip it with the grill marks, add some additional sauce.

 

 

Herb Vegan Chicken Pan

 

 

Preparation time: 30 minutes

Serves: 6

 

Ingredients:

 

2 cups of vegan chicken tenders

2 chopped cloves of garlic

1 tablespoon of olive oil

½ tablespoon basil

½ of a small onion, chopped

1 red pepper

2 tomatoes

½ cup of chopped celery

1 green pepper

½ can of your favorite beans, homemade or canned

2 tablespoons of lemon juice

2 cups of uncooked pasta

 

Directions:

 

Make sure the vegan tenders are thawed.

Wash, peel, cut and have all veggies prepared.

Cook the pasta.

In a large skillet, sautee the vegan tenders in the olive oil until they are golden brown.

Add the rest of the ingredients except for the pasta and cook until the vegetables are tender.

Drain the pasta.

Mix the vegetables in the pan.

Let it heat.

Ready to serve.

 

Mushroom Pot Pie

 

Preparation time: about an hour

Serves: 8

 

Ingredients:

 

For the filling:

1 chopped onion

4 chopped cloves of garlic

1 chopped green pepper

3 cups of mushrooms, sliced

1 tablespoon mustard

3 tablespoons of herbs

Salt and pepper

2 cups of potatoes, cut and chopped

3 cups of potato broth

4 tablespoons of corn starch dissolved in a cup of water

1 cup peas

1 cup corn

For the pie topping:

2 cups flour

½ teaspoon salt

1 tablespoon baking powder

½ teaspoon baking soda

6 tablespoons olive oil

1 cup of soy milk

1 tablespoon of chopped dill

 

Directions:

 

For the filling:

Grill the onion in the oil for about 5 minutes.

Add the pepper and garlic and sautee for another 5 minutes.

Add the mustard, mushrooms, herbs, salt and pepper.

Cook for another 5 minutes.

Add the potatoes and the broth.

Cook to a boil. Then reduce heat, cover the pot and let simmer for about 15 minutes.

Preheat the oven to 400 degrees.

Add the cornstarch and cook until thickened. It takes about 5 minutes.

Add the corn and peas.

Cook and mix a little bit.

For the topping:

Mix all the topping ingredients together.

Shape it in the shape of a casserole and put it on top of the filling.

Bake for about 30 minutes.

Test it with a toothpick in the pie until done.

 

 

Corn Enchiladas

 

 

Preparation time: 40 minutes

 

Ingredients:

 

15 tortillas

2 cans corn

1 can red beans

1 can enchilada sauce

2 cups vegan cheese

1 tablespoon cumin

 

Directions:

 

Mix the cumin with the enchilada sauce.

Preheat oven to 350 degrees.

Pour some of the sauce on the bottom of a baking casserole dish.

Layer some tortillas over the sauce.

Layer some corn over the tortillas.

Layer some beans over the corn.

Then layer some of the cheese on top.

Cover a layer of the tortillas over the cheese.

Repeat the layer process until all ingredients are used.

End with a layer of tortillas.

Cover the last layer of tortillas with sauce.

Sprinkle a little of the cheese on top of the sauce.

Cover the dish with aluminum foil.

Bake for about 30 minutes.

Remove the foil from the dish.

Bake for another 5 to 7 minutes.

Ready to serve.

 

 

Fake Meat Enchiladas

 

Preparation time: about 30 minutes

Serves: 8

 

Ingredients:

 

2 packages of small tortillas

2 cans enchilada sauce

Shredded soy cheese

Taco seasoning

Boca meat crumbles

¼ cup water

 

Directions:

 

Add the water, seasoning and boca crumbles to a skillet on medium heat.

Stir until the crumbles are cooked.

Preheat oven to 350 degrees.

Empty the cans of sauce in a big bowl.

Set out a lasagna dish next to the sauce bowl.

Soften the tortillas by microwave.

After microwaving, put the tortilla in the enchilada sauce, then put the tortilla in the large dish.

Put a a spoonful of the crumble mixture in the tortilla and add some cheese.

Roll the tortilla like an open ended burrito.

Fill the dish will all the rolled tortillas.

Once finished with the dish, pour remaining sauce over the enchiladas.

Cover with remaining cheese.

Bake for about 15 minutes.

 

 

Black Bean Enchiladas

 

 

Ingredients:

 

1 can cooked black beans

1 can tomatoes

1 cup corn

1 cup chopped mushrooms

2 chopped onions

½ cup chopped black olives

1 can enchilada sauce

Canola oil

10 tortillas

 

Directions:

 

In a frying pan, heat the oil.

Add 1 onion and mushrooms.

Fry until they are tender.

Mix the other onion and the tomatoes in a blender.

Blend until smooth.

In a mixing bowl, pour the blended tomatoes.

Add the fried onion mushrooms, black beans, corn and olives to the bowl.

Stir and mix well.

Preheat oven to 350 degrees.

Pour a thin layer of the enchilada sauce in a baking pan.

Fill each tortilla with the bowl mixture.

Roll the tortillas up and place in the baking pan.

Spread and pour the remaining enchilada sauce over the enchiladas.

Cover the pan with aluminum foil.

Bake in oven for about 30 minutes.

Remove from oven.

Let cool for several minutes.

Ready to serve.

 

 

Pierogi with Onions and Spinach

 

Preparation time: about 2 hours

Serves: 4

 

Ingredients:

 

For the dough:

2 cups of flour

½ package of tofu

2 tablespoons olive oil

½ teaspoon salt

For the filling:

6 potatoes, peeled and cut

½ package of tofu

3 tablespoons olive oil

Salt and pepper to taste

2 cups of sauerkraut with the water squeezed out

Nutritional yeast

For the sauce:

½ cup of olive oil

3 onions, chopped

Salt and pepper to taste

8 ounces of spinach

 

Directions:

 

Mix all the dough ingredients together to form a moist dough. Set aside.

Boil the potatoes until soft. Drain and mash the potatoes well.

Add the remaining filling ingredients to the mashed potatoes.

Put the filling ingredients in a large pot of water and boil.

Saute the onions with salt and pepper in olive oil.

When the filling is soft, add the spinach and the saute.

Transfer the filling mixture to a large serving dish.

Cut the dough into 24 equal pieces and roll into balls. Then flatten each ball out.

Put a tablespoon of the potato mixture into each dough ball.

Seal the potato balls well with fingers.

Place several of the balls into boiling water at a time, stirring gently.

Wait until the balls float, then cook for a couple of minutes longer.

Put the pierogi balls in the dish with onions and spinach, tossed to coat.

After all balls are cooked, ready to serve.

 

 

Super Seitan and Veggie Roast

 

 

Ingredients:

 

2 zucchini

2 onions

2 squash

Some seitan

1 red pepper

¼ cup olive oil

¼ cup water

¼ cup soy sauce

2 tablespoons mustard

4 cloves garlic

 

Directions:

 

Clean the veggies well.

Peel the onions, and chop up all veggies.

After chopping the veggies, put them in a baking dish.

Roast the pepper on a frying pan.

After the pepper’s skin is dark, cut the pepper, run over cold water and remove the seeds.

Put the pepper, oil, mustard, water and soy sauce in a blender.

Blend until a liquid mixture.

Pour the mixture over the veggies.

Bake the dish at 375 degrees for about 25 minutes until the veggies are done.

Add the seitan and stir the mixture.

Turn the heat up to 400 and bake, stirring often until it looks done.

Ready to serve.

 

 

Awesome Onion Potato Casserole

 

 

Preparation time: 1 hour

Serves: 6

 

Ingredients:

 

1 cup of crumbled potato chips

¼ cup vegan butter

2 cups chopped onions

4 cups peeled and chopped potatoes

¼ cup flour

Salt and pepper

Canola oil

2 cups soy milk

 

Directions:

 

Melt 2 tablespoons of the butter.

Mix the butter with the crumbled chips.

Put the onions and potatoes in a frying pan. Add water, a little salt and cover.

Bring to a boil, then remove the cover. Boil uncovered for about 5 minutes.

Drain the mixture.

Melt the remaining butter in a saucepan.

Add flour, salt and pepper and mix/stir on low heat.

Slowly add the soy milk.

Stir until smooth.

Raise the heat to medium, stirring until bubbling and thick.

Remove from heat.

Put half of the potatoes and onions in a baking dish coated with the oil.

Top with half of the sauce.

Repeat with the second half of onions, potatoes and sauce.

Sprinkle the crunchy mixture over the top.

Bake at 350 degrees for about 35 minutes.

Ready to serve.

 

 

Southern Fried Tofu

 

 

Preparation time: about an hour

Serves: 2

 

Ingredients:

 

1 block of tofu

½ cup flour

½ cup seasonings

2 cups canola oil

 

Directions:

 

Heat oil in a skillet.

Mix the flour and seasonings together.

Slice the tofu into 8 equal sizes.

Cover/coat the tofu slices in the seasoning mixture generously.

Lay the coated tofu slices in the oil and fry until crispy.

Ready to serve.

 

 

Chinese Seitan and Veggies

 

 

Preparation time: about 45 minutes

Serves: 2

 

Ingredients:

 

1 package of seitan, sliced into strips

Canola oil

1 onion

2 heads of broccoli

½ green pepper

½ zucchini

For the sauce:

2 garlic cloves

1 cup veggie stock/broth

2 teaspoons soy sauce

A pinch of salt and pepper

 

Directions:

 

Steam the broccoli for 5 or 10 minutes.

Fry the seitan in the oil until done.

Set the seitan aside, then fry the veggies in the pan.

While the veggies are cooking, saute the garlic in low heat with oil in a separate pan.

Add the veggie stock and soy sauce.

Heat for a few minutes.

Add the sauce, seitan and broccoli to the veggies and mix.

Ready to serve.

 

 

Bean and Spinach Quesadillas

 

 

Ingredients:

 

1 package of spinach

1 can of pinto beans with the liquid

1 chopped green pepper

2 cups of vegan cheese

5 cloves of garlic

Cumin

½ cup of salsa

Salt and pepper to taste

Canola oil

Tortillas

 

Directions:

 

Mix the spinach with half a can of the beans in a blender.

Blend until smooth, then add the rest of the beans and blend well.

Add the garlic with some salt, pepper, and cumin.

Blend everything in the blender for a short period.

Heat some canola oil in a frying pan.

Pour the blender mixture in the frying pan and fry with the oil.

Add the salsa, peppers and one cup of the shredded cheese.

Fry and mix everything well.

Put some of the mixture in a tortilla.

Sprinkle a little shredded cheese on top.

Fold the tortilla in half.

Fry the tortilla on each side until lightly brown.

Ready to serve.

 

 

Potato Alfredo

 

 

Preparation time: 10 minutes

Serves: 4

 

Ingredients:

 

4 tablespoons vegan spread

6 garlic cloves

Veggie broth

1 chopped green onion

1 tablespoon soy sauce

1 cup chopped carrots

1 cup chopped potato

3 cups soy milk

1 package of pasta

 

Directions:

 

Boil the chopped potatoes in a saucepan until soft.

Drain the potatoes and set them aside.

Fry the spread with the garlic, onion, broth, potatoes and carrots.

Add the soy sauce and soy milk.

Serve over your cooked pasta.

Ready to serve.

 

 

Eggplant Pasta

 

 

Preparation time: about 45 minutes

Serves: 4

 

Ingredients:

 

1 package pasta

1 chopped eggplant

2 chopped tomatoes

5 chopped cloves of garlic

3 tablespoons apple cider vinegar

Salt and pepper to taste

Olive oil

 

Directions:

 

Cook the pasta.

While the pasta is cooking, fry the garlic in the olive oil.

Add the eggplant while the garlic is frying.

Add the tomatoes and fry well.

Add the vinegar along with the salt and pepper.

Once the pasta is done, drain and add the the pasta to the eggplant mixture.

Stir well.

Ready to serve.

 

 

Broccoli Rice Casserole

 

 

Preparation time: about an hour

Serves: 6

 

Ingredients:

 

Brown rice

2 heads of broccoli

2 cups of vegan shredded cheese

1 can of vegan mushroom soup

 

Directions:

 

Cook the rice.

Layer the rice in a casserole pan.

Steam the broccoli.

Lay the broccoli on the rice.

Mix the mushroom soup and cheese together.

Layer the cheese mixture on top of the broccoli.

Bake at 325 degrees for about an hour.

Ready to serve.

 

 

Lemon and Ginger Tofu

 

 

Preparation time: about 3 hours

Serves: 3

 

Ingredients:

 

1 block of tofu

3 chopped cloves of garlic

1 chopped onion

1 tablespoon chopped ginger

1 teaspoon cumin

½ teaspoon salt

3 tablespoons soy sauce

3 tablespoons water

1 chopped lemon

The grated rind of 1 lemon

2 tablespoons brown sugar

3 tablespoons canola oil

8 tablespoons soy milk

Steamed rice

Your favorite steamed veggies

 

Directions:

 

Cut the tofu into thin slices.

Mix the 1 tablespoon of the oil, salt, sugar, lemon, lemon rind, water, soy sauce, cumin, onion, ginger and garlic all together. Stir all of it together well to make a nice marinade.

Put the tofu slices in the marinade and coat all of them well.

Put the mixture in the fridge for about 2 hours to chill.

Heat up the rest of the oil in a frying pan.

Drain the remaining marinade off the tofu.

Cook the tofu in the frying pan for about 10 minutes until lightly brown.

Set the tofu mixture aside.

Put the leftover marinade in the frying pan by itself without the tofu.

Stir it for a minute to heat and then add the soy milk.

Bring to a boil until the mixture looks like a sauce.

Put the tofu on the steamed rice.

Pour the sauce over the tofu and rice mixture.

Ready to serve.

 

 

Bean and Spinach Bruschetta

 

 

Ingredients:

 

1 can of beans

4 tablespoons olive oil

1 tablespoon rosemary

4 chopped cloves of garlic

1 package of spinach

Salt and pepper

Bread slices

 

Directions:

 

Add a tablespoon of the oil to a heating skillet.

Add the rosemary and cook for about a minute or 2.

Then add the beans. Mash the beans while frying.

Add the salt and pepper to taste while cooking.

In another pot, heat and fry the garlic in 2 tablespoons of the oil for about 3 to 4 minutes.

Add the spinach to the garlic and cook for about 5 minutes, stirring often.

Add salt and pepper to taste while cooking.

Toast 2 slices of bread until lightly brown.

Brush the slices with olive oil.

Spread the mashed beans over the bread slices.

Top with the spinach mixture.

Ready to serve.

 

 

Onion and Garlic Noodles

 

 

Ingredients:

 

1 package spaghetti

5 chopped cloves of garlic

4 chopped onions

1 cup water

2 cups boiling water

1 teaspoon cornstarch

½ cup soy sauce

2 tablespoons apple cider vinegar

2 tablespoons ketchup

1 teaspoon sugar

½ cup chopped peanuts

1 cup chopped celery

12 ounces of spinach

 

Directions:

 

Cook the pasta.

At the same time, heat a skillet and fry the onions and garlic for about 5 minutes.

Add the water, cornstarch, soy sauce, vinegar, sugar and ketchup.

Stir and mix the pan until it boils.

Add the peanuts, celery and spinach.

Stir everything on high heat until the mixture is hot.

Drain the pasta and add the pasta to the skillet.

Mix and briefly toss.

Ready to serve.

 

 

Spaghetti and Peanut Sauce

 

 

Preparation time: 30 minutes

 

Ingredients:

 

1 package spaghetti

3 tablespoons peanut oil

1 chopped onion

1 grated carrot

1 cup peanut butter

1 cup tofu

Juice from 2 lemons

4 tablespoons soy sauce

5 chopped cloves of garlic

 

Directions:

 

Cook the pasta.

Drain and rinse the pasta.

Put the pasta in a large bowl and mix well with the peanut oil.

Put the peanut butter, tofu, lemon juice and soy sauce in a blender.

Blend until a creamy dressing.

Add the onions, garlic, carrots and dressing to the bowl of pasta.

Mix well.

Ready to serve.

 

 

Yummy Veggie Jambalaya

 

 

Preparation time: 40 minutes

 

Ingredients:

 

9 potatoes

1 can pinto beans

2 cups cooked rice

2 cups salsa

1 chopped onion

Canola oil

Salt and pepper

Seasonings

 

Directions:

 

Cut the potatoes into chunks.

Add seasonings to the potatoes.

Cook with oil in a large pan.

As the potatoes are looking cooked, add the onion and 1 cup of the salsa.

Cook the potatoes until soft.

Add the beans.

Cook until the beans are heated.

Add the rest of the salsa and the rice.

Add salt and pepper to taste.

Ready to serve.

 

 

Tofu Fish Cakes

 

Ingredients:

 

1 pound tofu

2 cups cooked rice

1 chopped onion

1 fine chopped stalk of celery

7 tablespoons nutritional yeast

3 tablespoons soy sauce

Juice from 1 lemon

½ cup flour

Salt and pepper

 

Directions:

 

Mix together the tofu, yeast, onion, celery and rice in a big bowl.

Blend well the soy sauce, lemon juice, salt and pepper in a blender.

Add the blended sauce and flour to the tofu mixture.

Mix, mash and stir well.

Form into little patties.

Fry the patties for about 5 minutes on each side.

Ready to serve.

 

 

Tomato and Vinegar Pasta

 

 

Ingredients:

 

3 tablespoons canola oil

1 chopped onion

4 chopped cloves of garlic

2 cans of whole tomatoes

1 package pasta

4 tablespoons apple cider vinegar

Water

 

Directions:

 

Bring a pot of water to a boil for the pasta.

In a skillet, heat the oil.

Fry the onion for about 5 minutes.

Add the tomatoes and garlic and simmer for about 10 minutes.

While cooking the sauce, cook the pasta and drain.

Add and stir the vinegar with the tomato sauce.

Toss the sauce with the pasta.

Mix well.

Ready to serve.

 

 

Zucchini Pasta

 

Ingredients:

 

2 zucchinis

3 chopped cloves of garlic

3 tablespoons canola oil

½ cup apple cider vinegar

1 package pasta

1 chopped onion

 

Directions:

 

Boil the water for the pasta.

Cut the zucchini into small slices.

In a frying pan, fry the garlic and onions.

Add the zucchini to the pan and fry until the zucchini looks like it’s soft.

Add the vinegar to the pan.

Lower the heat to simmer for awhile, stirring often.

Add the pasta to the boiling water, cook and drain.

When pasta is done, add the zucchini sauce and mix well.

Ready to serve.

 

 

Eggplant Zucchini Casserole

 

 

Ingredients:

 

1 chopped eggplant

2 chopped zucchinis

2 chopped tomatoes

1 package of tofu, cut into slices

2 chopped onions

6 slices of bread

½ cup chopped mushrooms

½ cup chopped broccoli

1 can of spaghetti sauce

Canola oil

 

Directions:

 

Preheat oven to 350 degrees.

Grease a baking pan with the oil.

Layer half of the eggplant slices in the pan.

Then layer half of the zucchini slices.

Lay the slices of bread next.

Then add the tofu slices.

Then add the onion.

Place the tomato slices on top.

Top off with the remaining eggplant and zucchini.

Cover with the sauce.

Place the mushrooms and broccoli on top of the sauce.

Bake for about 1 hour.

Let cool.

Ready to serve.

 

 

Stuffed Zucchini

 

 

Ingredients:

 

1 large zucchini

1 can of cooked beans

2 stalks celery

1 green pepper

2 tomatoes

2 onions

½ cup chopped mushrooms

Seasonings to taste

 

Directions:

 

Preheat oven to 350 degrees.

Fry the onion on medium heat in a saucepan.

Add the celery, mushroom and pepper. Continue to cook and stir well.

When veggies turn soft while frying, add the seasonings.

Then add the beans to the mixture. Cook and stir.

Cut the zucchini in half and scoop out the insides.

Microwave the shells for about 3 minutes.

Stuff the shells with the bean mixture.

Place in the oven and bake for about 45 minutes.

Ready to serve.

 

 

Pasta with Chickpea Sauce

 

 

Ingredients:

 

1 package pasta

2 chopped onions

5 chopped cloves of garlic

3 tablespoons canola oil

1 chopped green pepper

2 chopped tomatoes

1 can of chickpeas

Salt and pepper to taste

 

Directions:

 

Boil, cook and drain the pasta.

Heat the oil and fry the onion, garlic and pepper for about 5 minutes.

Add the chickpeas with the liquid, tomatoes, salt and pepper.

Cook and stir well, season to taste, and cook to a boil.

Let mixture simmer for about 10 minutes.

Mix the pasta and the sauce mixture. Stir and heat a few minutes.

Ready to serve.

 

 

Eggplant & Tofu Pasta

 

 

Ingredients:

 

1 eggplant

1 block of tofu, cut into cubes

1 package pasta

3 tablespoons soy sauce

5 chopped cloves of garlic

1 chopped onion

1 chopped red pepper

1 cup veggie broth

3 tomatoes

Salt and pepper to taste

 

Directions:

 

Wash the eggplant and cut/chop into cubes.

Put in a bowl and sprinkle with salt. Set aside.

Mix the tofu with the soy sauce and half of the garlic.

Cover and let the tofu mixture soak/marinate for about 30 minutes.

Put the rest of the garlic with the onion, red pepper and broth.

Cook and boil the broth mixture, then cover and cook for about 5 minutes until tender.

Remove the lid and boil the mixture until all the broth has evaporated.

Add the tomatoes, salt and pepper and cook for a few minutes.

Add the eggplant and cook until tender.

Cook, boil and drain the pasta.

Mix the pasta with the veggies and tofu.

Mix, stir and cook for several minutes until hot.

Ready to serve.

 

 

Perfect Potato Pot Pie

 

Ingredients:

 

Crust:

2 cups flour

1 teaspoon salt

1 cup canola oil

½ cup cold water

Filling:

3 tablespoons canola oil

1 chopped onion

1 cup chopped mushrooms

2 chopped carrots

2 chopped cloves of garlic

3 chopped potatoes

1 chopped stalk of celery

4 cups veggie broth

2 tablespoons cornstarch

3 tablespoons soy sauce

 

Directions:

 

For the crust:

Mix together the flour and the salt with the oil. Stir, mix and blend well.

Mix in the cold water and mix the flour until it forms a ball.

Split the dough in half.

Roll and flatten both sides to fit as the bottom and top of the pie in a baking pan.

For the filling:

Preheat the oven to 425 degrees.

Heat the oil in a large skillet.

Add the garlic and mushrooms to the pan and fry for a few minutes.

Add the potatoes, carrots and celery. Stir well.

Mix in the broth.

Bring the mixture to a boil, then turn down to simmer until the veggies are tender.

Mix the cornstarch, soy sauce and a little water in a separate bowl until cornstarch is dissolved.

Add the cornstarch mixture to the pan of veggies. Stir a few minutes until it thickens.

Pour into the bottom crust. Cover with the top crust.

Bake for about 50 minutes.

Let cool.

Ready to serve.

 

 

Spanish Lasagna

 

 

Ingredients:

 

1 package lasagna

2 tablespoons canola oil

1 chopped red pepper

1 chopped green pepper

5 chopped garlic cloves

3 chopped tomatoes

1 tablespoon salt

1 can peas

3 cups grated soy cheese

 

Directions:

 

Cook and drain the lasagna.

Preheat oven to 350 degrees.

Heat the oil in a frying pan.

Add the garlic and peppers to the oil.

Fry until the peppers become soft.

Add the tomatoes and the salt.

Stir mixture briefly then remove from heat and set aside.

Spread a little bit of the tomato pepper mixture on the bottom of a baking dish.

Cover the bottom dish mixture with 4 slices of lasagna.

Continue a covering routine with adding cheese, then peas, then tomatoes and lasagna.

Top the continued covering with a little of the tomato pepper mixture and cheese.

Bake about 45 minutes.

Ready to serve.

 

 

Sweet Potato Casserole

 

 

Ingredients:

 

5 cups mashed sweet potatoes

2 tablespoons canola oil

¾ cup hot soy milk

½ cup maple syrup

1 teaspoon salt

½ cup peanut butter

 

Directions:

 

Preheat oven to 350 degrees.

Mix together the potatoes, soy milk, oil and salt.

In a separate bowl, mix together the syrup and peanut butter.

Spread the butter mixture on the bottom of a greased baking dish.

Add the potato mixture to the dish.

Bake for about 45 minutes.

Ready to serve.

 

 

Millet Loaf

 

 

Ingredients:

 

3 cups cooked millet

3 cups tomatoes

½ chopped onion

1 cup chopped olives

1 cup oats

 

Directions:

 

Preheat oven to 350 degrees.

Mix and blend together all the ingredients except for the millet and olives.

Add the millet and olives to the mixture.

Mix together well.

Put the mixture in a casserole loaf dish.

Bake for about an hour.

Ready to serve.

 

 

Walnut Roast

 

 

Ingredients:

 

2 cups chopped walnuts

3 cups bread crumbs

3 cups cooked rice

1 chopped onion

1 chopped stalk of celery

3 cups water

½ cup wheat flour

2 tablespoons soy sauce

1 teaspoon salt

 

Directions:

 

In a frying pan, fry the onion and celery with the soy sauce, salt and ½ cup of the water.

Blend the flour with the remaining water.

Add the flour mixture to the fried veggies and simmer for about 5 minutes.

Preheat oven to 350 degrees.

In a separate bowl, mix together the rice, nuts and bread crumbs.

Add the fried veggie and flour mixture to the bowl.

Mix well.

Pour the mixture in a casserole dish.

Bake for about an hour until brown.

Ready to serve.

 

 

Portabella Mexican Lasagna

 

 

Preparation time: about an hour

 

Ingredients:

 

12 tortillas

2 cans drained red beans

1 chopped onion

1 chopped red pepper

1 chopped green pepper

2 chopped portabella mushrooms

5 chopped cloves of garlic

1 package vegan sour cream

Salt and pepper to taste

2 tablespoons cumin

Canola oil

 

Directions:

 

Heat the oil in a skillet.

Add the garlic, onion and peppers to the oil and cook until they soften.

Add the mushrooms and cook until tender.

Add the salt and pepper to taste while cooking.

While the veggies are cooking, mash up the beans with a fork.

Add the sour cream to the beans and mix until creamy.

Add the cumin to the bean mixture and stir well.

Preheat oven to 350 degrees.

Oil the bottom of a baking casserole dish.

Cover the dish with tortillas.

Spread about half of the grilled veggies on the tortillas.

Add a layer of tortillas over the veggies.

Spread the bean mixture on top of the tortilla layer.

Add the rest of the veggies with the liquid as a layer on top of the bean mixture.

Add a final layer of tortillas to the dish.

Place the dish in the oven and bake for about 25 minutes.

Remove from oven and let cook for several minutes.

Ready to serve.

 

 

Super Good Veggie Tofu Lasagna

 

 

Preparation time: 90 minutes

 

Ingredients:

 

1 block of tofu, mashed

4 chopped tomatoes

1 chopped onion

1 chopped carrot

1 chopped green pepper

3 chopped cloves of garlic

1 cup chopped mushrooms

1 cup salsa

4 tablespoons canola oil

12 sheets lasagna noodles

2 cups shredded vegan cheese

Salt and pepper to taste

 

Directions:

 

Cook, drain and rinse the noodles.

Preheat oven to 400 degrees.

Heat some oil in a large pot.

Fry the onions and tofu until the onions are soft.

Add the carrots, green pepper and mushrooms.

Cook for several minutes.

Add the tomatoes, garlic, salsa, salt and pepper.

Cook mixture until it comes to a boil.

Simmer for about 10 minutes or so.

Spread about 2 to 3 cups of the sauce in the bottom of a lasagna pan.

Lay 4 sheets of the lasagna.

Then lay 3 cups of the sauce.

Lay 1 cup of the cheese.

Repeat layer method until done.

Bake in oven about 25 to 30 minutes.

Ready to serve.

 

 

Teriyaki Tofu Veggie Apple Stir Fry

 

 

Preparation time: about 40 minutes

 

Ingredients:

 

½ package of tofu, sliced into cubes

1 chopped apple

1 chopped onion

1 chopped green pepper

4 chopped cloves of garlic

1 chopped carrot

½ cup chopped broccoli

½ cup chopped cauliflower

Chopped cabbage

Soy sauce

Canola oil

 

Directions:

 

Heat oil in a skillet.

Put the tofu, onion and garlic in the skillet and cook until tofu is golden brown.

Add all of the veggies.

Cook and stir well, splashing with soy sauce while cooking.

When everything looks well marinated, add the apple slices.

Stir and cook until the apples are coated and warm.

Ready to serve.

 

 

Smothered Tofu Steak and Onions

 

 

Preparation time: about 35 minutes

 

Ingredients:

 

1 package tofu, cut into thick strips

1 chopped onion

1 tablespoon cornstarch

3 tablespoons apple cider vinegar

2 tablespoons soy sauce

2 tablespoons olive oil

1 cup water

Salt and pepper to taste

 

Directions:

 

Place the tofu steak strips on a paper towel to drain.

Heat some of the oil in a frying pan.

Add the onions and fry for a few minutes.

Remove the onions from the oil and set them aside.

Add the rest of the oil to the frying pan.

Add the tofu strips and fry until both tofu sides are golden brown.

Add the onions back to the frying pan.

Add the soy sauce and vinegar and stir well in the pan.

Add the water and cornstarch to the pan.

Stir the mixture until thick.

While cooking and stirring, add the salt and pepper to taste.

Ready to serve.

 

 

Baked Marinated Smoked Tofu

 

 

Preparation time: 20 minutes

 

Ingredients:

 

1 package tofu, cut into slices

½ cup tamari

½ cup apple cider vinegar

½ cup mustard

1 tablespoon barbeque sauce

2 chopped cloves of garlic

3 tablespoons olive oil

 

Directions:

 

Preheat oven to 375 degrees.

Mix together all the ingredients except for the tofu.

Stir and mix well to make a marinade.

Dip the tofu slices in the marinade sauce.

Lay the tofu slices on an oiled cookie sheet.

Bake for about 15 minutes.

Remove and turn the slices over on the other side, and cover with excess marinade.

Bake on the other side for about 10 minutes, until the tofu browns and bubbles.

Ready to serve.

 

 

Corn and Nut Veggie Pasta

 

 

Preparation time: about an hour

 

Ingredients:

 

½ package of spaghetti pasta

1 ½ cups corn

1 chopped onion

5 chopped cloves of garlic

1 cup chopped portabello mushrooms

1 chopped tomato

1 chopped carrot

3 tablespoons chopped almonds

Pasta Sauce

3 cups water

 

Directions:

 

In a blender, put in 3 tablespoons sauce, 5 tablespoons corn and 2 tablespoons nuts.

Blend well.

Set the sauce aside.

Cook, drain and rinse the pasta.

Cook the veggies while cooking the pasta.

In a large skillet, cook the garlic and onions in the water.

Cook until the onions get soft.

Add the carrots.

Cook for several minutes.

Add the rest of the veggies along with the leftover corn and nuts.

Continue to cook until the carrots are soft and done.

Add the sauce to the cooked mixture.

Stir and mix well.

Add the veggie sauce to the pasta.

Ready to serve.

 

 

Tofu Enchiladas

 

 

Preparation time: 45 minutes

 

Ingredients:

 

2 blocks tofu

12 tortillas

1 cup sliced black olives

½ cup soy sauce

3 tablespoons tomato paste

2 tablespoons peanut butter

1 cup canola oil

1 can vegan enchilada sauce

Salt and pepper to taste

 

Directions:

 

Freeze the blocks of tofu.

After freezing, remove from freezer and squeeze out any moisture.

Tear up tofu in pieces.

In a mixing bowl, mix the tofu, soy sauce, salt, pepper, paste and peanut butter.

Mix well and set the mixture aside.

Heat some of the oil in a frying pan.

Add the tofu mixture and fry until the tofu turns light brown.

Preheat oven to 375 degrees.

Spread about 1 cup of the sauce in a baking pan.

Heat the rest of the oil in another skillet.

Dip the tortillas briefly in the hot oil.

Fill the tortillas with the tofu mixture.

Roll all tortillas and place in the baking dish.

Cover the tortilla dish with the rest of the sauce and the olives.

Bake for about 20 minutes.

Ready to serve.

 

 

Tofu Quiche

 

 

Preparation time: 2 hours

 

Ingredients:

 

1 cup soft tofu

1 cup flour

1 chopped onion

1 chopped zucchini

½ cup canola oil

2/3 cup soy milk

2 tablespoons water

½ cup vegan sour cream

2 tablespoons mustard

 

Directions:

 

Preheat oven to 350 degrees.

Mix together the flour and oil until the mixture is crumbly.

Add the water.

Mix well.

Put the mixture between 2 sheets of wax paper.

Flatten it out to fit a pie pan.

Transfer the mixture to the pie pan.

Put in oven for about 10 minutes.

Remove from oven and continue to let oven preheat.

Heat some oil in a frying pan.

Add the onion and zucchini and fry until the onions are soft.

Mix together the tofu, sour cream, mustard and soy milk in a blender.

Put the onion mixture in the bottom of the pie crust.

Add the tofu mixture on top.

Bake the pie in the oven for about 1 hour.

Remove from oven and let cool for several minutes.

Ready to serve.

 

 

Herb Crust Delicious Pan Pizza

 

 

Preparation time: about 2 hours

 

Ingredients:

 

2 ½ cups flour

1 package dry yeast

1 tablespoon sugar

1 cup hot water

4 tablespoons canola oil

1 tablespoon basil

1 tablespoon garlic powder

1 teaspoon salt

Pasta sauce

1 chopped onion

1 chopped green pepper

½ can chopped pineapple

1 chopped tomato

½ cup chopped black olives

½ block tofu, chopped into small cubes

 

Directions:

 

Mix the yeast with the hot water and sugar in a small bowl and let stand for about 10 minutes.

Mix together the flour, basil, garlic powder and salt.

Add 1 tablespoon of the oil to the yeast mixture and stir.

Pour the yeast mixture into the flour mixture.

Mix the mixture until it becomes dough.

Knead for about 5 to 10 minutes, adding more flour as needed.

Knead the dough into a ball and put in a big mixing bowl, covered with plastic wrap.

Let the dough sit and rise for about 2 hours.

Preheat oven to 400 degrees.

After the dough has risen, oil a deep dish baking pan with the rest of the oil.

Roll out the dough and place it in the pan.

Add the sauce to the dough.

Top with the toppings of onion, pineapple, tomato, green pepper and black olives.

Top the pizza last the the tofu cubes.

Bake in oven for about 25 minutes.

Ready to serve.

 

 

Onion & Zucchini Spaghetti

 

 

Preparation time: about an hour

 

Ingredients:

 

1 package spaghetti

2 chopped zucchinis

3 chopped onions

4 chopped cloves of garlic

5 tablespoons canola oil

 

Directions:

 

Cook, rinse and drain the spaghetti.

Heat the oil in a skillet.

Add the zucchini and onion to the skillet.

Cook on medium heat until onion mixture is cooked well and soft.

In a large mixing bowl, mix together the spaghetti with the onion mixture.

Mix well.

Add the garlic.

Mix well.

Ready to serve.

 

 

Tofu Ginger Veggie Stir Fry

 

 

Preparation time: about 45 minutes

 

Ingredients:

 

1 block tofu, cut into chunks

2 tablespoons chopped ginger

1 chopped onion

2 chopped carrots

1 chopped green pepper

3 chopped potatoes

2 cups chopped cabbage

1 cup chopped broccoli

5 chopped cloves of garlic

3 tablespoons apple cider vinegar

½ cup soy sauce

Canola oil

 

Directions:

 

In a mixing bowl, add the garlic, ginger, soy sauce, vinegar and 2 tablespoons of canola oil.

Mix the dressing well.

Add the tofu to the the mixture and set to marinate for about 15 minutes.

Remove the tofu from the mixture.

In a frying pan, heat some oil.

Add the tofu to the pan and cook until lightly brown.

Remove the tofu from the pan.

In a large skillet, stir fry all of the veggies.

When the veggies are cooked, add the tofu and the sauce mixture.

Stir for several minutes until heated.

Remove from the skillet.

Ready to serve.

 

 

Garlic Fried Squash

 

 

Preparation time: about an hour

 

Ingredients:

 

5 squash, cut into cubes

1 chopped onion

1 head of chopped garlic

Salt and pepper to taste

Canola oil

 

Directions:

 

In a large frying pan, heat the oil.

Add the onions and fry until they become soft.

Add the squash on top of the onions, stirring and cooking for several minutes.

Turn heat to low.

Add garlic on top.

Cook for about 35 minutes, stirring and mixing often.

While cooking, add the salt and pepper to taste.

Remove from heat.

Ready to serve.

 

 

Spinach Tofu Quiche

 

 

Preparation time: about 90 minutes

 

Ingredients:

 

1 block tofu, cut into cubes

1 cups flour

1 chopped onion

5 chopped cloves of garlic

1 pound chopped spinach

2/3 cup canola oil

Water

Salt and pepper to taste

 

Directions:

 

In a mixing bowl, mix together the flour, ½ cup of the oil and a dash of salt.

Add a little water to make the mixture crumbly.

Put into a baking pan.

Spread the mixture out and press the crumbs together to make the crust.

Preheat oven to 350 degrees.

In a frying pan, heat some oil.

Add the onions and garlic.

Fry until the onions become soft.

Add the spinach and cook for several minutes until the spinach softens.

Add salt and pepper to taste and cook a few more minutes.

Put the spinach mixture and the tofu in a blender and blend until all is smooth.

Pour the filling into the crust.

Bake in oven for about 50 minutes.

Ready to serve.

 

 

Potato Tofu Turkey Casserole

 

Preparation time: about 40 minutes

 

Ingredients:

 

9 potatoes

1 package Tofurkey slices

1 chopped onion

1 cup broccoli

1 cup cauliflower

1 green pepper, chopped

1 package of grated vegan cheese

½ cups veggie broth

2/3 cup soy milk

7 chopped cloves of garlic

Parsley to taste

Salt and pepper to taste

Seasonings to taste

Canola oil

 

Directions:

 

Boil the potatoes until they are soft.

Mash the potatoes with the broth, soy milk, salt, pepper, parsley and seasonings.

Steam the broccoli, cauliflower and green pepper until soft.

Mix together the potato mixture, steamed veggies and half of the cheese.

Heat some oil in a frying pan.

Fry the onions until soft.

Add the tofurkey slices and garlic, and heat until the slices are warmed over.

Top the potato mixture with the tofurkey mixture.

Preheat oven to 350 degrees.

Spread the remaining cheese over the dish.

Place the dish in the oven and bake until the top cheese melts.

Remove from oven.

Ready to serve.

 

 

Angel Hair Veggie Pasta

 

 

Ingredients:

 

1 package cooked angel hair pasta

½ cup chopped broccoli

½ cup chopped cauliflower

2 chopped carrots

1 chopped head of garlic

3 chopped boca burger patties

1 cup veggie broth

3 tablespoons canola oil

 

Directions:

 

Steam the broccoli, cauliflower and carrots.

Heat the oil in a frying pan.

Add the garlic and steamed veggies.

Cook for about 2 minutes.

Add the chopped boca burgers.

Cook for a few minutes.

Add about ½ cup of the broth and stir.

Continue to cook and stir for a few minutes.

Remove from heat.

Pour the veggie mixture over the pasta.

Mix well.

Ready to serve.

 

 

Apricot Orange Barbeque Tofu

 

 

Ingredients:

 

1 block of tofu, cut into slices

1 chopped onion

3 tablespoons canola oil

7 tablespoons apricot jam

½ cup orange juice

½ cup water

2 tablespoons apple cider vinegar

3 tablespoons mustard

1 teaspoon chopped ginger

Salt and pepper to taste

3 chopped cloves of garlic

 

Directions:

 

Heat 2 tablespoons of oil in a frying pan.

Add the tofu slices and lightly fry until golden brown.

In a separate saucepan, heat the remaining oil.

Add the onions to the oil and fry until the onions are soft.

Slowly add the remaining ingredients and stir well, cooking for several minutes.

Preheat oven to 350 degrees.

Pour the apricot sauce over the tofu mixture.

Bake the tofu mixture for about 15 minutes.

Remove from oven and let cool for several minutes.

Ready to serve.

 

 

Tofu Wasabi Noodles

 

 

Preparation time: about 2 hours

 

Ingredients:

 

1 package spaghetti

1 block tofu, cut into slices

2 cups chopped red cabbage

1 cup chopped carrots

1 chopped onion

1 chopped cucumber

4 chopped tomatoes

5 chopped cloves of garlic

1/3 cup walnuts

2 cups water

1 tablespoon sugar

3 tablespoons soy sauce

1 teaspoon chopped ginger

½ cup apple cider vinegar

Canola oil

 

Directions:

 

Cook, drain and rinse the pasta.

Save the cooked pasta water. Put in fridge to cool.

Coat the tofu with the soy sauce.

Heat the oil in a frying pan.

Grill the coated tofu slices.

In a blender, add the pasta water, sugar, soy sauce, ginger and vinegar.

Blend well.

Mix all of the chopped veggies with the noodles.

Top the veggie noodles with the pasta water sauce.

Mix well.

Mix the tofu slices with the noodle mixture.

Place in fridge and let cool for about an hour.

Ready to serve.

 

 

Mashed Potato Pizza

 

 

Ingredients:

 

4 peeled potatoes

1 cup flour

1 package yeast

½ cup warm water

½ teaspoon salt

2 tablespoons canola oil

1/3 cup soy milk

 

Directions:

 

In a small bowl, mix the water and yeast.

Let the yeast water set for about 10 minutes.

In a mixing bowl, mix the flour, oil and salt.

Add the water yeast to the mixture.

Mix together well.

Cover the mixing bowl and set aside.

Boil the potatoes.

After the potatoes are boiled, mash them well.

Add the soy milk to the potatoes while mashing.

Preheat oven to 350 degrees.

Roll out the flour mixture to the size pizza you want.

Put the mashed potatoes on it.

Bake in oven for about 15 to 20 minutes.

Ready to serve.

 

 

Sweet Potato Bean Loaf

 

 

Preparation time: about 20 minutes

 

Ingredients:

 

2 chopped sweet potatoes

2 cans white beans

1 chopped onion

3 chopped carrots

Salt and pepper to taste

Canola oil

 

Directions:

 

Cook the sweet potato and carrots until they are very soft.

Add the salt and pepper to taste while cooking.

In another cooking pan, cook and boil the beans until they are very tender.

In a frying pan, heat some oil.

Add the onions and fry until onions are soft.

Remove all items from stove.

Mix all the cooked items together.

Mash the mixture well.

Put into a loaf pan and form into a loaf.

Ready to serve.

 

 

Quinoa Veggie Tofu

 

 

Preparation time: about an hour

 

Ingredients:

 

1 cup quinoa

3 cups water

1 package tofu, cut into cubes

½ cup sliced olives

1 chopped onion

5 chopped cloves of garlic

1 chopped tomato

1 chopped zucchini

Canola oil

Soy sauce to taste

 

Directions:

 

In a cooking pan, cook the quinoa and water like you would rice.

In a frying pan, heat the oil.

Add the onions and garlic.

Heat until the onions become soft.

Add the tofu, tomato, olives, and zucchini.

Cook the veggies and tofu for several minutes until they become hot.

Remove from heat.

In a serving bowl, add some of the quinoa.

Top with some of the tofu veggie mixture.

Add soy sauce to taste.

Ready to serve.

 

 

Tofu Chicken

 

 

Preparation time: about 30 minutes

 

Ingredients:

 

1 package tofu, cut into cubes

1 chopped portabella mushroom

1 chopped onion

3 cups water + 4 tablespoons water

1 cup soy milk

1/3 cup peas

4 tablespoons flour

Salt and pepper to taste

Canola oil

 

Directions:

 

In a cooking pan, heat some oil.

Add the tofu, mushrooms, onion and peas.

Cook and fry for several minutes until the tofu starts turning brown.

Remove from heat.

Add the 3 cups water and soy milk.

Mix the flour with the 4 tablespoons water.

Cook until the flour becomes thick.

Add and mix all ingredients together.

Ready to serve.

 

 

Chickpea Spinach Delight

 

 

Preparation time: about 45 minutes

 

Ingredients:

 

1 can chickpeas

1 bag spinach

3 chopped sweet potatoes

2 chopped onions

1 cup cooked rice

3 chopped tomatoes

5 chopped cloves of garlic

1 teaspoon cumin

Salt and pepper to taste

Water

 

Directions:

 

Steam the sweet potatoes for about 15 minutes.

In a cooking pan, add the tomatoes, chickpeas and some water.

Heat for several minutes.

Add the spinach, onions and the garlic.

Cook for a few minutes, stirring well.

Add the potatoes, cumin, salt and pepper.

Stir and cook for a few minutes.

Remove from heat.

Top the mixture over the rice.

Ready to serve.

 

 

Chop Suey

 

 

Preparation time: about 45 minutes

 

Ingredients:

 

1 package pasta

1 package Boca burgers

1 chopped onion

1 chopped green pepper

5 chopped cloves of garlic

1 can tomato sauce

Olive oil

 

Directions:

 

Cook, rinse and drain the pasta.

In a frying pan, heat some oil.

Add the onions, garlic and peppers.

Fry for a few minutes until they start browning.

Microwave the boca burgers.

Chop up the burgers.

Add the burgers to the cooked veggies.

Pour in the can of sauce.

Cook and stir well while cooking the mixture.

Continue to cook until the mixture is hot.

Remove from heat.

Add to the pasta.

Mix well.

Ready to serve.

 

 

Chocolate Peanut Butter Spaghetti

 

 

Preparation time: about 30 minutes

 

Ingredients:

 

1 package spaghetti

1 cup chocolate chips

1 cup peanut butter

 

Directions:

 

In a cooking pan, boil the spaghetti.

When the noodles are almost done, place a large bowl over the pot to create a double boiler.

Put chips and peanut butter in the bowl.

Continue bowling until the chips and peanut butter are melted.

Remove from heat.

Drain and rinse the pasta.

Add the chocolate butter mix to the pasta.

Mix well.

Ready to serve.

 

 

Spaghetti Veggie Squash

 

 

Preparation time: about an hour

 

Ingredients:

 

1 spaghetti squash

1 chopped onion

5 chopped cloves of garlic

1 chopped green pepper

3 chopped tomatoes

1 can chickpeas

1 cup spinach

1 cup marinara sauce

Water

Salt and pepper to taste

 

Directions:

 

Preheat oven to 350 degrees.

Cut the squash in half.

Scoop out the seeds.

Poke the squash with holes.

Put a little water in a baking dish.

Place the halves face down in the baking dish.

Bake in oven for about an hour.

In a frying pan, heat some water.

Fry the onions and garlic in the water until onions soften.

Add the peppers and fry a couple minutes.

Add the chickpeas and tomatoes.

Fry for a few minutes.

Add the spinach, sauce, salt and pepper.

Fry for a few more minutes.

When squash is removed from oven, scrape the insides out with a fork.

Fill the halves with the veggie mixture.

Ready to serve.

 

 

Terrific Tofu Rice Loaf

 

 

Preparation time: about 70 minutes

 

Ingredients:

 

½ package tofu, mashed

1 cup cooked brown rice

2 cups cooked lentils

1 chopped onion

½ cup ketchup

3 tablespoons mustard

3 chopped cloves of garlic

Salt and pepper to taste

Canola oil

 

Directions:

 

Preheat oven to 350 degrees.

Lightly oil a loaf pan.

Put all the ingredients in a blender.

Blend until blended well.

Transfer the mixture to the loaf pan and press down until snug.

Bake in oven for about an hour.

Remove from oven and let cool for several minutes.

Ready to serve.

 

 

Portabella Roast

 

 

Ingredients:

 

3 portabella mushrooms, sliced

5 chopped cloves of garlic

4 chopped carrots

4 cups soy sauce

4 cups water

2 tablespoons mustard

2/3 cup canola oil

 

Directions:

 

Rinse the mushrooms and have cut in halves.

In a large mixing bowl, add and mix all ingredients except the carrots and mushrooms.

Put the mushrooms in a container.

Cover the marinade and let it set in the fridge overnight.

Heat some of the marinade in a frying pan.

Fry the mushrooms and carrots in the pan for several minutes.

Put the fried veggies in a baking pan.

Preheat oven to 350 degrees.

Pour the remaining marinade over the fried veggies.

Bake in oven for about 35 minutes.

Remove from oven and let cool several minutes.

Ready to serve.

 

 

Lime Ginger Seitan

 

 

Ingredients:

 

1 package seitan, sliced and chopped into cubes

Flour for coating

1 chopped onion

Chopped mushrooms

Juice from 3 limes

1 tablespoon ginger, chopped

Canola oil

Salt and pepper to taste

 

Directions:

 

In a mixing bowl, mix together the salt, pepper and flour for a coating.

Dip the seitan cubes in the flour mixture to coat generously.

In a frying pan, heat some oil.

Fry the seitan cubes until golden and crispy.

Set fried cubes on a paper towel.

Fry the onions until soft.

Add the mushrooms and fry for a few minutes.

In a bowl, add the fried seitan with the lime juice and ginger.

Mix to coat the seitan well.

Add the onion mushroom mixture.

Mix well.

Ready to serve.

 

 

Mushroom Stroganoff

 

 

Ingredients:

 

1 package noodles

1 container vegan sour cream

1 package vegan meatballs

2 chopped portabello mushrooms

5 chopped cloves of garlic

1 chopped onion

1 tablespoon canola oil

2 cups water

 

Directions:

 

Heat the oil in a cooking pot.

Fry the onion and garlic for a few minutes.

Add the mushrooms and lower heat to simmer.

Simmer mushroom mixture for about 10 minutes.

Add the water and simmer for about 15 minutes.

Add the meatballs and cook for about 5 to 10 minutes on regular heat.

Boil, rinse and drain noodles.

Add the sour cream to the mushroom meatball mixture and heat stir through.

Serve the mushroom mixture over the noodles.

Ready to serve.

 

 

Tofu Chicken and Stuffing

 

Ingredients:

 

1 package tofu

Vegan stuffing

1 stalk chopped celery

1 chopped onion

1 teaspoon chopped ginger

1 tablespoon nutritional yeast

3 tablespoons vegan spread

Salt and pepper to taste

1 tablespoon garlic powder

1 tablespoon soy sauce

1 cup water

Canola oil

 

Directions:

 

Cut tofu into strips.

Heat the oil in a skillet.

Fry the tofu strips until golden brown.

In a separate bowl, mix the soy sauce, yeast, ginger, salt and pepper into a sauce.

Pour over the tofu.

Lightly fry for several minutes.

In a separate frying pan, heat the spread.

Fry the onions and celery in the spread for several minutes.

Add the water and cook until boiling.

Add the garlic powder.

Stir well and turn off heat.

Add stuffing until it is moist.

Serve the stuffing over the tofu strips.

Ready to serve.

 

 

Salsa Bean Pasta

 

 

Ingredients:

 

1 cup pinto beans, cooked

1 package pasta

1 chopped cucumber

3 chopped tomatoes

2 chopped avocados

1 cup corn

1 cup salsa

2 tablespoons canola oil

 

Directions:

 

Cook, drain and rinse pasta.

In a bowl, add the salsa and oil. Mix well.

In a large mixing bowl, add the pasta, beans, and all the veggies.

Mix well.

Add the salsa sauce.

Mix well.

Ready to serve.

 

 

Tea Stuffed Tofu

 

 

Ingredients:

 

1 package tofu, drained

2 cups brewed black tea

1 teaspoon chopped ginger

4 chopped cloves of garlic

3 chopped carrots

1 chopped onion

2 tablespoons olive oil

1/3 cup soy sauce

1 ½ cups shredded cabbage

 

Directions:

 

In a large bowl, add the tea, soy sauce, ginger, 3 cloves of garlic and 1 tablespoon olive oil.

Stir well into a marinade.

Put the tofu in the marinade.

Cover the mixture.

Chill in fridge for about 3 hours.

Remove from fridge.

Remove tofu from the marinade.

Pat the tofu dry and let set aside.

Put marinade back in the fridge.

Heat some of the oil in a skillet.

Fry the carrots, onion and garlic until soft.

Add the cabbage.

Cook until the cabbage softens.

Remove the mixture from the skillet.

Heat the marinade in the skillet until it thickens.

Cut the tofu in half but not all the way through to make a pocket in the tofu.

Place some of the veggie mixture in the tofu middle.

Place remaining veggie mixture on a platter to make as a bed for the tofu.

In a separate skillet, heat the remaining oil.

Add the tofu and cook for several minutes on each side until tofu is brown.

Transfer the tofu to the platter.

Pour the sauce over the tofu and veggies.

Ready to serve.

 

 

Sweet & Spicy Soybean Noodles

 

 

Ingredients:

 

2 cups soybeans

1 small package noodles, 8 ounces

3 chopped onions

1 sliced carrot

4 chopped cloves of garlic

1 tablespoon chopped ginger

1 tablespoon sugar

4 tablespoons tahini

2 tablespoons soy sauce

2 tablespoons apple cider vinegar

1 cup veggie stock

Water

 

Directions:

 

Bring a large pot of water to a boil.

In a saucepan on heat, add the stock, vinegar, soy sauce, tahini, ginger and sugar.

Bring the mixture to a boil.

Once boiled, reduce heat to a simmer for about 10 to 15 minutes.

Add the noodles to the large boiling pot of water.

Stir and bring noodles back to a boil.

Cook until the noodles are tender.

Add the soybeans and carrot to the cooking noodles.

Return the noodles to a boil and cook for several minutes.

Drain the noodle mixture well.

Add the warm sauce mixture to the noodles.

Add the onions and mix well.

Ready to serve.

 

 

Carrot Shitake Soybeans

 

 

Ingredients:

 

5 shitake mushrooms

1 cup soybeans

2 chopped carrots

1 chopped onion

3 chopped cloves of garlic

1 cup veggie broth

1 tablespoon chopped ginger

1 tablespoon arrow root

2 cups boiling water plus a little cold water

1 tablespoon soy sauce

Canola oil

 

Directions:

 

Add the arrow root and the cold water in a small bowl.

Stir to mix well and set aside.

Put the mushrooms and hot water in a big bowl and let set 40 minutes to soak.

Remove the mushrooms from the liquid.

Squeeze the mushrooms over the small bowl.

Add the broth mixture to the mushroom liquid.

In a saucepan, heat the oil.

Add the carrots and onion.

Fry until the carrots are soft.

Stir in broth mixture, mushrooms, garlic, soy sauce and ginger.

Cook and stir until the mixture comes to a boil.

Add the soybeans.

Cook for about 10 minutes.

Add the arrow root mixture and cook for a few minutes.

Ready to serve.

 

 

Rice and Mushroom Soybeans

 

 

Ingredients:

 

2 cups soybeans

½ pound chopped mushrooms

1 chopped onion

1 cup rice

5 cups veggie broth

1/3 cup chopped tomatoes

Salt and pepper to taste

Canola oil

 

Directions:

 

Heat the oil in a saucepan.

Add the mushrooms and onions.

Cook for about 5 minutes.

Add the veggie broth, salt and pepper.

Stir and cook until the broth comes to a boil.

Add rice, stir and cook, then lower heat to a simmer.

Cover and let simmer for about an hour.

Add the soybeans and tomatoes.

Cook for about 15 to 20 minutes.

Turn off heat, cover and let set for about 15 minutes.

Ready to serve.

 

 

Veggie Boca Stroganoff

 

 

Ingredients:

 

1 package boca burgers, heated and mashed

2 cups mushroom soup

1 chopped onion

1 cup chopped mushrooms

1/3 cup flour

3 chopped cloves of garlic

1 tablespoon tomato past

2 tablespoons mustard

Canola oil

Salt and pepper to taste

 

Directions:

 

In a mixing bowl, add the soup, mustard and paste.

Stir and mix well.

Heat the oil in a frying pan.

Fry the onion until soft.

Add the mushrooms and fry until the mushrooms start darkening.

Add the garlic, salt, pepper and flour.

Cook and stir for a couple minutes.

Add the mashed boca burgers.

Cook and stir for a few minutes.

Lower heat to a simmer.

Pour in the soup mixture.

Cook and stir for about 15 minutes.

Ready to serve.

 

 

Garlic & Herb Rice Pilaf

 

 

Ingredients:

 

7 chopped cloves of garlic

1 cup rice

3 cups water

1 chopped onion

1/3 cup of your favorite herbs

Salt to taste

Canola oil

 

Directions:

 

In a cooking pan, heat some oil.

Add the garlic and fry for a couple of minutes.

Add the rice and fry for a couple of minutes.

Add the water, onions, herbs and salt.

Bring the mixture to a boil.

Reduce heat to a simmer and cover.

Let simmer for about 10 to 15 minutes.

Turn off heat and let set for about 10 minutes.

Ready to serve.

 

 

Mushroom Garlic Enchiladas

 

Ingredients:

 

½ pound chopped mushrooms

8 chopped cloves of garlic

1 cup cooked rice

1 can enchilada sauce

Salsa to taste

2 cups shredded vegan cheese

Salt and pepper to taste

Canola oil

6 Tortillas

 

Directions:

 

Preheat oven to 375 degrees.

In a large skillet, heat some oil.

Add the mushrooms and fry for about 5 minutes.

Add the garlic and fry for a few minutes.

Remove from heat.

Add the cooked rice to the skillet.

Stir and mix well.

Add salt and pepper to taste.

Spread some of the enchilada sauce across a baking dish.

Put some of the rice mixture in the middle of a tortilla.

Top with some cheese.

Roll up the tortilla.

Place down in the baking dish.

Repeat method with all tortillas.

Pour the rest of the sauce over the enchiladas.

Spread the remaining cheese over the sauce.

Cover dish with foil.

Bake for about 20 minutes.

Remove foil.

Bake another 5 to 7 minutes.

Remove from heat.

Top with salsa as a coating.

Let cool several minutes.

Ready to serve.

 

 

Super Shepherd’s Pie

 

 

Ingredients:

 

7 potatoes, peeled and chopped

1 package tofu, mashed

1 chopped onion

5 chopped cloves of garlic

1 cup peas

1 tablespoon seasonings

1 can tomato soup

Canola oil

 

Directions:

 

Boil or steam the potatoes and make mashed potatoes.

Set the potatoes aside.

Heat some oil in a frying pan.

Add the onions and garlic.

Fry until the onions are soft.

Add the tofu to the pan.

Cook and fry the tofu veggie mixture for about 5 minutes.

Add the peas and seasonings.

Fry the mixture for a few minutes.

Remove from heat.

Preheat oven to 350 degrees

Lightly oil a casserole dish.

Spread the tofu mixture on the bottom of the dish.

Pour the tomato soup over the tofu mixture.

Top the dish with the mashed potatoes.

Bake for about 30 minutes.

Remove from oven and let cool several minutes.

Ready to serve.

 

 

Nut Roast

 

Ingredients:

 

1 cup chopped walnuts

1 cup pecans, ground well as a ground meal

3 cups bread crumbs

2 cups chopped celery

2 chopped onions

1/3 cup water

3 tablespoons olive oil

2 cups soy milk

Salt and pepper to taste

 

Directions:

 

Heat the oil and oil in a frying pan.

Add the onions and celery.

Cook for several minutes until tender.

Remove from heat.

Preheat oven to 350 degrees.

Put the cooked mixture in a large mixing bowl.

Add all the remaining ingredients except for the bread crumbs.

Stir and mix well.

Add the bread crumbs.

Mix together well.

Put the mixture in a baking pan.

Bake in oven for about an hour.

Remove from oven and let cool for several minutes.

Ready to serve.

 

 

Portabello Marinara Pasta

 

 

Ingredients:

 

2 chopped portabello mushrooms

1 package pasta, cooked and drained

6 chopped cloves of garlic

2 chopped onions

½ cup apple cider vinegar

2 cans crushed tomatoes

Water

Canola oil

Salt and pepper to taste

 

Directions:

 

In a large skillet, heat some oil.

Add the onion and garlic and fry about 5 minutes until soft.

Add the mushrooms and apple cider vinegar.

Cook for about 10 minutes.

Add the tomatoes.

Lower the heat to simmer and cook for about 20 minutes.

Add salt and pepper to taste while cooking.

Add the cooked pasta.

Raise the heat and cook for a few minutes, heating and mixing well.

Ready to serve.

 

 

Cooked Corn Pasta Noodles

 

 

Ingredients:

 

1 package pasta, cooked and drained

4 cups chopped tomatoes

3 chopped onions

3 cups corn

6 chopped cloves of garlic

3 tablespoons vegan spread

Salt and pepper to taste

½ cup water

Canola oil

 

Directions:

 

In a skillet, heat the spread.

Add the onions fry until the onions start to turn brown.

Add the tomatoes and water.

Lower the heat to a simmer, cover and let simmer for about 5 minutes.

Add the corn, garlic and pasta.

Simmer, cook and stir well for about 5 minutes.

Add salt and pepper to taste while cooking.

Ready to serve.

 

 

Broccoli Teriyaki Tofu

 

 

Ingredients:

 

1 package tofu, cut into slices

3 chopped onions

3 cups chopped broccoli

1/3 cup molasses

1/3 cup apple cider vinegar

1/3 cup soy sauce

5 chopped cloves of garlic

1 tablespoon chopped ginger

Canola oil

 

Directions:

 

In a dish, add the molasses and vinegar.

Stir and mix well until the molasses spreads.

Add the soy sauce, garlic and ginger.

Mix and stir well into a sauce.

Add the tofu slices and make sure entire tofu is coated with the marinade.

Let tofu set and soak for about 30 minutes.

Heat some oil in a large skillet.

Pour half of the marinade sauce in the skillet to heat.

Fry the tofu on both sides for several minutes until tofu begins to turn brown.

Transfer the tofu to a serving plate.

Add the broccoli to the cooking marinade.

Cook and heat for about 5 to 10 minutes.

Add the onions to the broccoli.

Cook for another minute or two and remove from heat.

Spread the broccoli mixture around the tofu.

Ready to serve.

 

 

Sweet Roasted Molasses Veggies

 

 

Ingredients:

 

1 squash, peeled, seeded and chopped

1 potato, peeled and chopped

1 beet, peeled and chopped

1 turnip, peeled and chopped

1 chopped onion

1 bulb of garlic, chopped

1/3 cup apple cider vinegar

1/3 cup molasses

Salt and pepper to taste

Canola oil

 

Directions:

 

Preheat oven to 400 degrees.

Cover a baking sheet with foil and lightly oil.

In a mixing bowl, add the molasses, vinegar and a little oil.

Stir and mix well.

Add the squash, potatoes, beets, turnips, garlic and onions.

Stir and mix well to make sure that all veggies are coated.

Evenly spread the coated veggies on the baking sheets.

Lightly top the veggies with salt and pepper.

Bake for about an hour, stirring the veggies around every 20 minutes.

Remove from oven to cool.

Ready to serve.

 

 

Tofu Turkey

 

Ingredients:

 

5 pounds tofu, mashed

2 chopped onions

2 cups chopped celery

1 cup chopped mushrooms

3 cups stuffing

4 chopped cloves of garlic

3 tablespoons seasonings

2/3 cup tamari

1/3 cup orange juice

1 tablespoon mustard

Salt and pepper to taste

1 cup canola oil

 

Directions:

 

Place a cloth on a draining coriander.

Put the mashed tofu on the cloth and cover with another cloth.

Place the coriander in another bowl to catch the liquid.

Put the tofu bowl in the fridge to chill for a few hours.

In a frying pan, heat a little oil.

Add the onion, celery and mushrooms.

Fry until the onions are soft.

Add the garlic, seasonings, salt, pepper and half of the tamari.

Stir and fry mixture for about 5 minutes.

Add the stuffing, stir, cook and mix well for a few minutes.

Remove from heat.

Preheat oven to 375 degrees.

Lightly oil a baking sheet.

In a bowl, add ½ cup oil, remaining tamari, mustard and orange juice.

Mix well.

Remove tofu and put tofu in a bowl, leaving about an inch of tofu lining in coriander.

Brush the tofu lining with little of the oil juice seasonings.

Put the stuffing in the center of the tofu shell.

Place remaining tofu on top of the stuffing and press firmly.

Turn the stuffed tofu on the baking sheet.

Make an oval shape of the stuffed tofu by pressing on the sides.

Brush the tofu turkey with about half of the tamari mixture.

Cover the tofu turkey with foil.

Bake in oven for about an hour.

Remove from oven and remove the foil.

Brush the tofu turkey with the remaining tamari sauce.

Put the tofu turkey back in the oven an bake for another hour.

Remove from oven and transfer to a serving dish.

Ready to serve.

 

 

Broccoli Casserole

 

 

Ingredients:

 

2 pounds broccoli, chopped

3 chopped carrots

1 chopped onion

1 cup mushrooms, rinsed and chopped

4 chopped cloves of garlic

1 cup corn flakes

3 tablespoons cornstarch

¼ cup soy sauce

Vegan spread

Canola oil

Water

 

Directions:

 

In a mixing bowl, add the soy sauce, cornstarch and 3 cups of water.

Stir and mix well.

In a cooking pot, fill with water, heat and bring to a boil.

Put the broccoli in the boiling water.

Cover the pot and let cook for about 5 to 10 minutes.

Drain and rinse the broccoli.

Lightly oil a casserole dish and set aside.

In a skillet, heat a little oil.

Add the garlic and onions and fry until the onions start to soften.

Add the carrots and fry until the carrots start to soften.

Add the mushrooms and fry the mixture for about 2 or 3 minutes.

Add the cornstarch mixture, cook and stir until the fried mixture thickens.

Preheat oven to 350 degrees.

Put the broccoli in the casserole dish.

Pour the fried mixture over the broccoli.

Gently mix the dish.

Sprinkle the corn flakes over the dish.

Top with the spread.

Put in oven and bake for about 35 minutes.

Remove from oven and let cool for several minutes.

Ready to serve.

 

 

Green Bean Mushroom Casserole

 

 

Ingredients:

 

1 can mushrooms, with liquid

2 cups soy milk

3 tablespoons cornstarch

2 pounds green beans, steamed

2 chopped onions

Canola oil

 

Directions:

 

Drain the liquid from the mushrooms.

Add the soy milk to the mushroom liquid.

Add the cornstarch to the liquid mixture.

Stir and mix the liquid mixture well.

Pour the cornstarch liquid into a saucepan.

Heat, cook and stir the liquid mixture until it thickens.

Add the mushrooms.

Stir and cook for about 2 to 3 minutes.

Remove from heat and set aside.

Preheat oven to 350 degrees.

Lightly oil a casserole dish.

Add the green beans to the mushroom gravy.

Stir and mix well.

Pour the green bean mixture into the casserole dish.

Top the dish with the onions.

Put in oven and bake for about 45 to 50 minutes.

Remove from oven and let cool several minutes.

Ready to serve.

 

 

Succotash

 

 

Ingredients:

 

1 pound lima beans, cooked

1 pound green beans, cooked

2 cups corn

1 chopped green pepper

1 chopped red pepper

2 chopped onions

2 tablespoons cornstarch

Salt and pepper to taste

Water

 

Directions:

 

Put the lima beans, green beans and corn in a cooking pot.

Add about 3 cups of water.

Heat, cook and stir with the pot covered until it comes to a boil.

Reduce the heat to a simmer and let simmer for about 15 minutes.

Add the onions and peppers.

Stir, cover and let simmer for about 10 minutes.

Remove the cover, raise the heat and cook for about 5 to 7 minutes.

In a bowl, add the cornstarch with 2 tablespoons water.

Stir to dissolve the cornstarch.

Add the cornstarch mixture to the pot and stir until it thickens.

Add salt and pepper to taste and cook for about 2 or 3 minutes.

Ready to serve.

 

 

Garlic Broccoli Tempeh

 

 

Ingredients:

 

1 package tempeh, chopped into cubes

1 chopped onion

6 chopped cloves of garlic

4 cups chopped broccoli

2 cups soy milk

1 chopped green pepper

1 tablespoon cornstarch

Canola oil

 

Directions:

 

Heat a little oil in a skillet.

Add the tempeh and fry for about 5 minutes until golden brown.

Add the onion and garlic and fry for a few minutes.

Add the broccoli and green pepper.

Stir and fry for 3 to 5 minutes.

In a bowl, add the soy milk and cornstarch.

Stir until smooth.

Pour the milk mixture into the skillet.

Heat and stir until thick and bubbly.

Ready to serve.

 

 

Soybeans and Rice

 

 

Ingredients:

 

1 cup soybeans

1 chopped onion

1 cup rice

Water

Salt and pepper to taste

Seasonings to taste

 

Directions:

 

Cook the rice according to the package instructions.

While rice is cooking, add the soybeans, onion, salt, pepper and seasonings to a crockpot.

Add water to the crockpot to the top to fill.

Once rice is cooked, set aside to cool.

Put crockpot on high and cook for 6 to 8 hours, stirring until done.

Once soybeans are soft, turn off heat.

In a serving bowl, add bean soup mixture with a serving of rice.

Mix well.

Ready to serve.

 

 

SANDWICHES AND BREADS

 

 

Terrific Tofu Burgers

 

 

Ingredients:

 

1 block tofu, mashed

1 cup oats

1/3 cup soy sauce

1 chopped onion

Garlic Powder to taste

Salt and pepper to taste

Canola oil

 

 

Directions:

 

In a mixing bowl, add all the ingredients.

Mix and mash well.

Form into 4 burgers.

Heat a little oil in a frying pan.

Fry each burger in the pan until cooked.

Ready to serve.

 

 

Pesto Sandwich

 

Serves: 1

 

Ingredients:

 

Pesto

Mushrooms

Canola oil

Olives

Tomatoes

Whole wheat roll or a bagel

 

Directions:

 

Spread the pesto on both sides of the bread.

Stir fry the mushrooms in a little bit of the oil.

Cut the olives and tomatoes up.

Put all 3 vegetables on top of the pesto.

Microwave for a little bit until warm or heat in toaster oven for a few minutes.

 

 

Cornbread

 

 

Preparation time: about an hour

Serves: 6

 

Ingredients:

 

1 cup cornmeal

1 cup flour

½ tablespoon salt

1 teaspoon baking powder

1 tablespoon baking soda

½ cup brown sugar

1 cup soymilk

1 tablespoon egg replacer

½ package of tofu

Vegan margarine

4 tablespoons lemon juice

 

Directions:

 

Preheat oven to 350 degrees.

Blend all the liquid ingredients along with the egg replacer in a blender.

After blending, let set in the blender for about 5 to 10 minutes.

While the blender mixture is setting, mix together all the dry ingredients.

Add the liquid mixture and stir together.

Pour the batter into a greased baking pan.

Let bake for about 25 to 30 minutes.

 

 

Tofu Steak Fajitas

 

 

Preparation time: 20 minutes

Serves: 1 or 2

 

Ingredients:

 

½ package of tofu

1 chopped onion

2 green peppers

1 can of tomato sauce

Spices to taste

Canola oil

 

Directions:

 

Freeze the tofu overnight.

After freezing, let the tofu thaw for a little bit.

Slice the tofu into small strips and marinate with the tomato sauce for about 90 minutes, or until the liquid is almost absorbed.

Fry the tofu in the oil for a few minutes.

Add the onion and peppers.

Stir, mix, fry and cook until ready for your tasting.

Put the mixture on a heated tortilla.

Ready to serve.

 

 

Pita Sandwich

 

 

Ingredients:

 

Your favorite salad mixture

1 sliced mushroom

3 strips of green pepper

2 teaspoons apple cider vinegar

Some sliced onions

2 halves of a pita

 

Directions:

 

In a pan, cook the mushrooms and the pepper until the mushrooms start turning brown.

Do not cook with oil. The mushrooms create their own juice.

Add the vinegar to the salad.

Place half the mushrooms and onions into the pita halves.

Add the salad mix.

Top with the other half of mushrooms and onions.

Ready to serve.

 

 

Super Veggie Wrap

 

 

Preparation time: 10 minutes

Serves: 2

 

Ingredients:

 

Small amount of veggies for a salad

4 tablespoons of sunflower seeds

Chopped green peppers

Tortilla wraps

2 tablespoons olive oil

3 tablespoons lemon juice

Soy sauce

Maple syrup

Chopped garlic

 

Directions:

 

Put all the veggies in a bowl with the seeds.

Mix all the spices with the olive oil and lemon juice.

Pour all of the liquids over the veggies, and stir and mix.

Put some of the salad on a wrap.

Ready to serve.

 

 

Cucumber Sandwich

 

 

Ingredients:

 

2 cucumbers

½ small onion

½ roma tomato

Soy mayonaise to spread

Bread slices

 

Directions:

 

Throw all the sandwich ingredients in a blender.

Blend until creamy.

Spread on the bread.

Ready to serve.

 

 

Carrot Pickle Sandwich

 

 

Preparation time: 5 minutes

Serves: 1

 

Ingredients:

 

Chopped carrots

Pickle relish

2 slices of bread

 

Directions:

 

Spread some pickle relish on both slices of bread generously.

Lay the chopped carrot circles on one side of the bread.

Put the other slice of bread on top.

Ready to serve.

 

 

Grilled Cheese and Pickle Sandwich

 

 

Preparation time: 10 minutes

Serves: 1

 

Ingredients:

 

2 slices of bread

2 slices vegan cheese

Mustard

Vegan spread

Some dill pickle chips

 

Directions:

 

Spread the mustard on 2 slices of bread.

Add a slice of cheese on each piece of bread.

Put the dill chips between the cheese.

Grill the sandwich until ready.

Ready to serve.

 

 

Super Garlic Wrap

 

 

Preparation time: 10 minutes

Serves: 2

 

Ingredients:

 

2 tortillas

4 chopped cloves of garlic

½ chopped onion

Chopped cabbage

Hummus

Mustard

 

Directions:

 

Spread the hummus and mustard on the tortillas.

Spread the chopped garlic.

Generously apply the cabbage and onion.

Fold and wrap.

Ready to serve.

 

 

Breaded Eggplant

 

 

Ingredients:

 

1 eggplant

1 mashed banana

½ cup soy milk

½ cup flour

1 cup bread crumbs

4 sliced sandwich rolls

1 cup spaghetti sauce

Canola oil for a baking sheet

 

Directions:

 

Peel and cut the eggplants into small chunky slices and set aside.

Preheat oven to 400 degrees.

Mix the soy milk and the banana well.

Set up separate bowls for flour, bread crumbs and banana mixture.

Coat the eggplant in the flour.

Dip and coat the eggplant in the banana mixture.

Coat the dipped eggplant with bread crumbs.

Place all dipped eggplant chunks on a lightly greased baking sheet.

Bake for about 20 minutes.

Put the eggplant chunks on the sandwich rolls.

Top with spaghetti sauce.

Ready to serve.

 

 

Veggie Burger

 

 

Ingredients:

 

3 tablespoons olive oil

1 cup corn

2 chopped onions

6 chopped mushrooms

1 chopped pepper

2 cloves chopped garlic

2 teaspoons cumin

1 grated carrot

1 chopped potato

½ cup blended tofu

½ cup bread crumbs

Salt and pepper

 

Directions:

 

Heat 1 tablespoon of oil in a large skillet.

Add the onion, pepper, corn and mushrooms and stir well.

Cook for about 5 minutes.

Add the garlic and cumin.

Cook for another 1 or 2 minutes.

Remove from heat.

Stir in the carrot and potato.

Add the tofu.

Add salt and pepper to taste for flavor.

Add and mix the bread crumbs so that the mixture holds together.

Roll the mixture into 6 burger patties.

Place the patties on a plate and chill for 1 hour.

Heat 2 tablespoons of olive oil in a skillet and fry the burgers on each side until brown.

Ready to serve.

 

 

Blueberry Bread

 

 

Ingredients:

 

1 cup blueberries

¾ cup soy milk

2 teaspoons vanilla

1 cup sugar

Juice from 1 lemon

¼ cup canola oil

2 cups flour

2 teaspoons baking powder

½ teaspoon baking soda

1 cup walnuts

 

Directions:

 

In a mixing bowl, mix and stir the oil, vanilla, soy milk, lemon juice and sugar.

Add the flour, baking soda and baking powder.

Stir and mix well.

Add the blueberries.

Mix well.

Pour the batter into an oiled bread pan.

Bake for about an hour.

Cool before slicing.

Ready to serve.

 

 

French Toast

 

 

Ingredients:

 

12 slices whole wheat bread

2 cups soy milk

½ cup nutritional yeast

1 cup water

½ teaspoon cinnamon

½ teaspoon salt

Canola oil

 

Directions:

 

In a mixing bowl, mix and stir the yeast, soy milk, water, cinnamon and salt.

Dip each slice of bread in the soy milk mixture on both sides.

Heat a lightly oiled skillet.

Cook 2 to 3 minutes on each side.

Ready to serve.

 

 

Veggie Sloppy Joes

 

 

Ingredients:

 

3 tablespoons olive oil

1 chopped onion

3 chopped carrots

1 chopped zucchini

1 teaspoon basil

2 teaspoons chili powder

4 chopped cloves of garlic

1 cup tomato sauce

1 cup barbeque sauce

2 cans red beans

2 tablespoons apple cider vinegar

Sandwich buns

 

Directions:

 

In a large skillet, heat the oil until hot.

Add the onions and carrots.

Cook until the onions are soft.

Add the basil, garlic and zucchini.

Cook and stir about 10 minutes until the carrots are crispy.

Stir in the beans, tomato sauce, barbeque sauce and vinegar.

Lower the heat to a simmer.

Cook about 7 minutes or until the mixture is thick.

Put the veggie mixture on hamburger sandwich buns.

Ready to serve.

 

 

Zucchini Burritos

 

 

Ingredients:

 

4 zucchinis

1 green pepper

Tortillas

2 tablespoons canola oil

3 chopped cloves of garlic

 

Directions:

 

Rinse and cut zucchini into little strips.

Heat the oil in a pan and add the garlic and zucchini.

While the zucchini is frying, cut the pepper into little strips and add to the stir fry.

Fry for about 5 minutes.

Heat the tortillas in a microwave.

Roll the mixture in the tortillas.

Ready to serve.

 

 

Oat Burgers

 

 

Ingredients:

 

10 cups oats

2 cups cold water

8 cups boiling water

2 chopped onions

3 chopped cloves of garlic

2 teaspoons seasonings

1 cup chopped walnuts

1 cup soy sauce

½ cup nutritional yeast

Canola oil

 

Directions:

 

Add the chopped onions to the boiling water.

Then add all the seasonings, nuts and oats along with the cups of cold water.

Stir the boiling mixture for several minutes.

Set the mixture aside and let cool.

Preheat oven to 350 degrees.

Once it’s cooled, grease a cookie sheet with the oil.

Make small patties of the oat mixture on the cookie sheet.

Bake in oven for about 45 minutes, turning patties over once.

Let cool.

Ready to serve.

Makes about 50 patties.

 

 

Cranberry and Orange Bread

 

 

Ingredients:

 

2 cups flour

½ cup orange juice

1 mashed banana

1 cup cranberries

½ cup chopped walnuts

½ cup sugar

1 teaspoon salt

1 teaspoon baking powder

2 tablespoons canola oil

Hot water

 

Directions:

 

Grease and put some of the flour on a bread loaf pan.

In a mixing bowl, and and mix all the dry ingredients.

In a small bowl, mix the nuts, cranberries and ½ a cup of the dry mixture.

Add the oil with hot water to form 1 full cup.

In another bowl, mix the water mixture, orange juice and banana.

Mix the liquid mixture to the dry mixture.

Bake at 350 for about an hour.

Ready to serve.

 

 

Fruit Salad Sandwich

 

 

Preparation time: about 20 minutes

 

Ingredients:

 

1 apple

1 orange

1 pear

1 small can of sliced pineapple

2 cherries

3 grapes

Vegan spread

Slices of bread

 

Directions:

 

Chop all of the fruit into little pieces.

Mix all of the fruit together in a bowl well.

Generously put the spread on 2 bread slices per serving.

Add the fruit mixture to the bread.

Ready to serve.

 

 

Cinnamon Banana Bread

 

 

Preparation time: about 90 minutes

 

Ingredients:

 

3 bananas

2 cups flour

1 tablespoon cinnamon

1 teaspoon vanilla

2 tablespoons canola oil

2 tablespoons water

2/3 cup sugar

½ teaspoon baking soda

2 tablespoons baking powder

 

Directions:

 

Preheat oven to 350 degrees.

In a mixing bowl, mix the flour, cinnamon, baking soda and powder.

In a small bowl, mix the bananas, sugar, vanilla and 1 tablespoon oil.

In a separate small bowl, mix the water, 1 tablespoon powder and 1 tablespoon oil.

Add both small bowls together, stir and mix well until blended.

Add the wet mixture to the mixing bowl of flour.

Stir and mix well until blended into a batter.

Pour the batter into an oiled bread loaf pan.

Bake for about 1 hour.

Remove from oven to cool.

Ready to serve.

 

 

Tofu Patty Melt

 

 

Preparation time: 25 minutes

 

Ingredients:

 

1 package tofu, mashed

1 chopped onion

3 cups cooked rice

1 cup cooked pinto beans

2 chopped cloves of garlic

6 tablespoons flour

Canola oil

Salt and pepper to taste

 

Directions:

 

In a large mixing bowl, mix together everything except the oil.

Form the mixture into 8 to 10 patties.

Heat the oil in a frying pan.

Cook each patty in the oil a few minutes on each side until brown.

Ready to serve.

 

 

Tofu Veggie Burger Patties

 

Preparation time: 20 minutes

 

Ingredients:

 

1 package mashed tofu

1 chopped onion

½ cup chopped carrots

1 cup oats

3 tablespoons soy sauce

1 tablespoon garlic powder

Salt and pepper to taste

Canola oil

 

Directions:

 

Mix together all ingredients in a large mixing bowl.

Form the mixture into large burger patties.

Heat the oil in a frying pan.

Heat the patties slowly in the frying pan until done.

Ready to serve.

 

 

Awesome Baked Tofu & Avocado Sandwich

 

 

Preparation time: about 20 minutes

 

Ingredients:

 

2 Slices of bread

¼ block of tofu

1 avocado

Some cabbage

A slice of tomato

Vegan mayonaise

Mustard

 

Directions:

 

Bake the tofu in an oven at 350 degrees for about 10 minutes.

While the tofu is baking, lightly toast the bread in a toaster oven.

Spread the mustard and mayonaise on the bread slices.

Slice the avocado and put on both slices of bread.

Remove the tofu from the oven and put on the avocado slices.

Top the tofu with some cabbage and the tomato slice.

Put both sandwich bread sides together.

Ready to serve.

 

 

Ciabatta Bread

 

 

Ingredients:

 

1 tablespoon yeast

2 cups hot water

4 tablespoons soy milk

½ teaspoon brown sugar

4 cups flour

1 tablespoon canola oil

1 tablespoon salt

 

Directions:

 

In a mixing bowl, dissolve the sugar in 1 cup of the water.

Add the soy milk.

Sprinkle half of the yeast on top.

Leave until the mixture gets frothy.

Mix in 1 cup of the flour.

Mix until the mixture becomes a batter.

Cover the mixing bowl and let set overnight.

The next day, put the remaining hot water in a small bowl.

Sprinkle the remaining yeast on the water.

Let set for about 5 minutes.

Add the new mixture to the overnight mixture.

Add the oil.

Mix well until it becomes a sticky dough.

Cover the bowl and let set for about 4 hours.

Spread some of the remaining dough to cover 2 baking trays.

Scrape half of the dough on a tray.

Shape the dough into an oval shape.

Dust the loaf with the flour on the tray.

Repeat the same on the other tray with the other half of dough.

Preheat oven to 400 degrees.

Let the loaves set out uncovered for about 25 minutes.

Bake in oven for about 35 minutes.

Ready to serve.

 

 

Grilled Chocolate Banana Sandwich

 

 

Preparation time: about 10 minutes

 

Ingredients:

 

1 chopped banana

2 slices bread

2 tablespoons chocolate chips

2 tablespoons canola oil

 

Directions:

 

Arrange the banana slices on one slice of the bread.

Sprinkle the chocolate over the bananas.

Cover with the other slice of bread.

Heat the oil in a frying pan.

Put the sandwich in the pan.

Fry both sides until golden brown.

Ready to serve.

 

 

Cajun Garlic Sandwich

 

 

Ingredients:

 

2 chopped cloves of garlic

2 slices bread

1 small chopped tomato

1 teaspoon liquid smoke

2 tablespoons canola oil

Seasonings to taste

 

Directions:

 

In a frying pan, heat the oil and liquid smoke.

Put the bread in the skillet.

Fry the bread slices until almost black.

Scoop out the bread slices.

Top one slice with the garlic and tomato.

Cover with the other bread slice.

Ready to serve.

 

 

Philly Bread Loaf

 

 

Preparation time: about 2 hours

 

Ingredients:

 

3 cups flour

1 package yeast

3 tablespoons canola oil

1 teaspoon salt

2 tablespoons sugar

1 ½ cups warm water

Canola oil

 

Directions:

 

In a small bowl, let the yeast dissolve in the water.

In a mixing bowl, add the yeast water, ½ of the flour, salt and sugar.

Stir and beat the mixture for about 3 or 4 minutes.

Add the remaining flour.

Cover the bowl.

Let set for about 30 minutes to rise.

Lightly oil a baking pan.

Preheat oven to 350 degrees.

Put the mixture in the pan and let rise for about 45 minutes

Put in oven and bake for about 45 minutes.

Remove from oven and let cool for several minutes.

Ready to serve.

 

 

Apple Spice Bread

 

 

Ingredients:

 

1 cup chopped apple

2 cups flour

½ cup flavored soy yogurt

1 tablespoon flax seed meal

3 tablespoons brown sugar

1 tablespoon baking soda

1 tablespoon cinnamon

1 teaspoon salt

4 tablespoons water

1/3 cup oats

Canola oil

 

Directions:

 

Preheat oven to 350 degrees.

Mix together the flax meal with the water.

Add the apple slices and yogurt.

Mix well.

Add the flour, sugar, soda, cinnamon and salt.

Mix well.

Oil a bread loaf pan.

Put the bread mixture in the pan.

Sprinkle the oats over the top.

Place in oven and bake for about 45 minutes.

Remove from oven to cool.

Ready to serve.

 

 

Banana Lentil Oatmeal Bread

 

 

Ingredients:

 

5 mashed bananas

2/3 cup lentils

2 cups water

1 cup oats

1 tablespoon brown sugar

1 tablespoon vanilla

1 teaspoon cinnamon

Canola oil

 

Directions:

 

Preheat oven to 375 degrees.

In a cooking pan, heat the water to a boil.

Add the lentils.

Cook the lentils for a few minutes.

Cover and lower the heat to simmer.

Let simmer for about 10 to 15 minutes.

Remove from heat.

In a mixing bowl, add the lentils and liquid with the mashed bananas.

Add the oats and mix together.

Add the sugar, vanilla and cinnamon.

Mix everything together well.

Lightly oil a bread loaf pan.

Pour the mixture into the loaf pan.

Bake in oven for about an hour.

Remove from oven.

Let cool and set for several minutes.

Ready to serve.

 

 

Vegan Greek Feta Wrap

 

 

Preparation time: about 90 minutes

 

Ingredients:

 

Tortillas

1 block of tofu, mashed

1 chopped portabella mushroom

1 chopped zucchini

1/3 cup apple cider vinegar

¼ cup olive oil

¼ cup water

Salt and seasonings to taste

 

Directions:

 

In a mixing bowl, add the mashed tofu, water, ½ of the vinegar and ½ of the olive oil.

Stir and mix together well until the tofu becomes coated.

Set in the fridge and let the tofu mixture marinate for about an hour.

In a separate mixing bowl, add the mushrooms and zucchini.

Add the remaining olive oil and vinegar to the veggies.

Mix well.

Add the salt and seasonings to taste.

Stir and mix well.

After the hour is up, remove the tofu mixture from the fridge.

Mix together the tofu and veggie mixtures.

Layer the mixture in the tortillas.

Ready to serve.

 

 

Creamy Chili Bean Tacos

 

 

Preparation time: about 15 minutes

 

Ingredients:

 

1 can chili beans

1 chopped onion

5 chopped cloves of garlic

Canola oil

Slices of vegan cheese

Tortillas

 

Directions:

 

In a frying pan, heat some oil.

Fry the onion and garlic until the onion starts softening.

Add the chili beans with the sauce from the can.

Cook for several minutes.

While cooking, heat the tortillas in a microwave briefly.

Remove from heat.

Layer the beans in the tortillas.

Top with a layer of the cheese.

Fold up tortilla.

Ready to serve.

 

 

Potato Carrot Burgers

 

 

Ingredients:

 

2 grated potatoes

4 grated carrots

1 frozen block of tofu, grated

1 grated zucchini

3 chopped cloves of garlic

2 cups bread crumbs

1 cup water

1 tablespoon mustard

1 tablespoon soy sauce

Salt and pepper to taste

Flour

Canola oil

 

Directions:

 

Put the water in a pan and bring to a boil.

In a mixing bowl, mix together all ingredients except flour, bread and oil.

Make the mixture into little golf sized balls.

Roll the bread crumbs in the balls.

Heat the oil in a frying pan.

Flatten the burger balls with a spatula in the frying pan.

Fry for several minutes on both sides until done.

Ready to serve.

 

 

Spinach Mushroom Cheese Sandwich

 

 

Preparation time: about 20 minutes

 

Ingredients:

 

1 cup spinach

½ cup chopped mushrooms

1 chopped onion

4 chopped cloves of garlic

Canola oil

2 slices vegan cheese

Vegan spread

4 slices bread

 

Directions:

 

In a frying pan, heat the oil.

Add the onion and garlic.

Fry until the onion starts softening.

Add the spinach and mushrooms.

Cook several minutes until the spinach starts to wilter and mushrooms are tender.

Spread the vegan spread on the outside cover of the bread slices.

Put a vegan cheese slice on the inside of each sandwich.

Make 2 sandwiches of the mushroom spinach mixture.

Fry each sandwich on both sides until done.

Ready to serve.

 

 

Quick Garlic Bread

 

 

Preparation time: about 20 minutes

 

Ingredients:

 

4 burger 2-sided buns

3 tablespoons olive oil

Garlic powder

 

Directions:

 

Preheat oven to 350 degrees.

Open the buns in half and lay them on a baking sheet.

Coat each half with olive oil.

Sprinkle garlic powder on the bread.

Cover the bread and baking sheet with aluminum foil.

Bake for about 10 minutes.

Remove the foil from the sheet.

Bake another 3-6 minutes.

Remove from oven.

Ready to serve.

 

 

No Knead Oven Bread

 

 

Ingredients:

 

1 cup flour

2/3 cup oats

1 teaspoon brown sugar

3 cups water

2/3 tablespoon yeast

Canola oil

 

Directions:

 

Bring 2 cups of the water to a boil.

In a mixing bowl, add the sugar and the boiling water.

Dissolve the sugar.

Add the oats and the other cup of water.

Stir well.

Sprinkle the yeast over the mixture.

Let set for about 10 minutes.

Stir in the flour and mix/stir/beat well until it resembles a dough.

Preheat oven to 150 degrees.

Oil a bread pan.

Scoop the dough in the bread pan.

Smooth the top with a spatula.

Bake in oven for about 30 minutes.

Once the dough has risen, increase oven temperature to 350 degrees.

Bake for about an hour.

Remove from oven.

Let cool for several minutes.

Ready to serve.

 

 

Tofu Chicken Fajita

 

 

Preparation time: about 30 minutes

 

Ingredients:

 

1 block tofu, frozen

2 chopped onions

1 chopped green pepper

1 chopped red pepper

1 can tomato sauce

Salt and pepper to taste

Canola oil

 

Directions:

 

Let frozen tofu thaw for several minutes.

Slice tofu into strips.

In a bowl, mix the tomato sauce with the salt and pepper.

Marinate and coat the tofu in the sauce until the sauce is absorbed.

Heat some oil in a frying pan.

Add the tofu slices and fry on both sides for a few minutes.

Add the onions and peppers.

Stir and cook for several minutes until hot.

Ready to serve.

 

 

Tofu Tacos

 

 

Preparation time: about 30 minutes

 

Ingredients:

 

1 package tofu, mashed

1 chopped onion

3 chopped tomatoes

Your choice salsa

Taco shells

Chopped lettuce

Taco seasonings

Canola oil

 

Directions:

 

Heat some oil in a frying pan.

Add the mashed tofu and fry for several minutes until it is well done.

Add the seasonings and stir to mix well.

Put the fried tofu in the shells.

Add the onions, tomato, lettuce and salsa to your tastings.

Ready to serve.

 

 

Tofu Sloppy Joes

 

 

Ingredients:

 

1 package tofu, mashed

1 chopped onion

5 chopped cloves of garlic

1 chopped green pepper

3 tablespoons soy sauce

2 cups tomato sauce

3 tablespoons canola oil

1 teaspoon cumin

Hamburger buns

 

Directions:

 

In a frying pan, heat the oil.

Add the onion, garlic and green pepper.

Fry for several minutes until onions are soft.

Add tofu and soy sauce.

Fry for several minutes until tofu starts turning brown.

Stir in the tomato sauce and cumin.

Stir, cook and fry until the mixture comes to a boil.

Reduce heat to a simmer.

Stir and cook for a few more minutes.

Remove from heat.

Put on burger buns.

Ready to serve.

 

 

Lentil Veggie Burgers

 

 

Ingredients:

 

1 cup lentils

1 chopped onion

1 chopped carrot

1 cup oats

½ cup bread crumbs

3 cups water

1 tablespoon soy sauce

Salt and pepper to taste

 

Directions:

 

In a pan, cook the lentils and water until they are boiled and cooked.

In a frying pan, fry the onions and carrots until soft.

In a mixing bowl, add the cooked lentils, onion mixture, and soy sauce.

Mix well.

Add the oats and bread crumbs.

Mix and mash together well.

For the lentil mixture into patties.

In a frying pan, heat some oil.

Place the patties in the pan and fry on both sides several minutes until brown.

Ready to serve.

 

 

Textured Veggie Protein Burgers

 

 

Ingredients:

 

1 cup textured vegetable protein

1/3 cup chopped onion

½ cup wheat gluten

1 stalk chopped celery

3 chopped cloves of garlic

1 grated carrot

1 teaspoon salt

2 tablespoons ketchup

1 cup boiling water

2 tablespoons canola oil

 

Directions:

 

In a mixing bowl, add the boiling water, protein, ketchup, salt and garlic.

Let set for about 15 minutes.

Add the carrot, celery and onion.

Blend mixture together.

Add the gluten.

Mix together with hands until mixture is firm.

Make the mixture into pattie balls and then flatten to make burger patties.

In a frying pan, heat the oil.

Fry the patties on both sides until brown.

Ready to serve.

 

 

Cranberry Sloppy Joes

 

 

Ingredients:

 

1 chopped onion

1 chopped red pepper

2 cups textured vegetable protein

1 cup cranberry sauce

1 cup tomato sauce

3 cups boiling water

1 tablespoon canola oil

1 tablespoon mustard

Salt and pepper to taste

 

Directions:

 

Heat the oil in a frying pan.

Fry the onion and red pepper until soft.

Add the remaining ingredients.

Cook and stir until the mixture comes to a boil.

Lower the heat to a simmer.

Stir and cook for about 30 minutes until the mixture has thickened.

Ready to serve.

 

 

Brother’s Bread

 

 

Ingredients:

 

6 cups flour

3 cups warm water

2 tablespoons sugar

1 tablespoon yeast

Canola oil

Corn meal

Apple cider vinegar

 

Directions:

 

Add the yeast and water in a large mixing bowl.

Stir until the yeast is dissolved.

Add the sugar.

Mix well, then set the mixture aside for 5 to 10 minutes.

Stir for about 10 minutes.

While stirring, slowly add the flour and stir until the dough pulls away from the sides of the bowl.

Lightly flour a flat surface.

Knead for about 10 minutes.

Lightly oil a large bowl.

Put the dough in the bowl and turn to coat both sides with the oil.

Cover the dough with plastic wrap and let set to rise for about 2 hours.

Press down the dough and split in half.

Shape into 2 loaves.

Sprinkle a baking sheet with corn meal.

Place the loaves on the baking sheet.

Mark an X on the top of each loaf and pour a little vinegar in each X.

Heat oven to 375 degrees.

Bake in oven for about an hour.

Remove from oven and let cool several minutes.

Ready to serve.

 

 

Lentil Burgers

 

 

Ingredients:

 

1 cup lentils

1 chopped onion

4 chopped cloves of garlic

1 teaspoon chili powder

1 tablespoon tamari

1 block tofu, mashed

2/3 cup whole wheat flour

Salt and pepper to taste

Canola oil

Water

 

Directions:

 

Start cooking the lentils in a cooking pot with water.

Add the onion, chili powder and garlic.

Cook the lentils until tender.

Add the tamari, salt and pepper.

Mix well and cook for several minutes.

While the lentils are cooking, put the tofu and flour in a blender.

Blend well in blender.

Once the lentils are done, mix the lentils with the tofu flour mixture.

Heat some oil in a frying pan.

Shape the lentil mixture into patties.

Cook patties on both sides until burgers are done.

Ready to serve.

 

 

Reuben Sandwich

 

 

Ingredients:

 

1 package tempeh, cut into strips

Sauerkraut to taste

Vegan mayonaise

Mustard

Canola oil

Bread

 

Directions:

 

In a frying pan, heat some oil.

Add the tempeh strips and fry on both sides several minutes until toasty.

Remove from heat.

On 1 slice of bread, generously add the mayonaise.

On another slice of bread, generously add mustard.

Put generous amounts of sauerkraut over the mustard.

Generously top the sauerkraut with the fried tempeh strips.

Put the bread slices together to form a sandwich.

Put the sandwich in a microwave and heat for about 25 seconds to heat bread.

Remove from microwave.

Ready to serve.

 

 

SNACKS

 

 

Awesome Oat Cookies

 

 

Ingredients:

 

3 cups flour

1 cup brown sugar

3 cups oats

1 mashed banana

1 cup vegan spread

1 tablespoon vanilla

1 teaspoon salt

1 teaspoon baking soda

 

Directions:

 

In a mixing bowl, add all ingredients except the oats, salt and baking soda.

Stir and mix well.

Add the salt and baking soda.

Mix well.

Add the oats.

Mix well into a batter.

Preheat oven to 350 degrees.

Drop mixtures by tablespoons on a baking sheet.

Bake in oven for about 10 minutes.

Remove from oven and let cool several minutes.

Ready to serve.

 

 

Killer Coconut Cookies

 

 

Ingredients:

 

2 mashed bananas

2 cups sugar

3 cups flour

1/3 cup oats

½ cup shredded coconut

1 teaspoon baking soda

1/3 teaspoon baking powder

1 tablespoon vanilla

1 cup vegan spread

 

Directions:

 

Preheat oven to 350 degrees.

In a mixing bowl, add the spread, sugar, bananas and vanilla.

Stir and mix well.

In a separate bowl, add the flour, soda and powder.

Stir and mix well.

Add the dry mixture to the wet mixture.

Stir and mix well.

Add the oats and coconut.

Stir and mix well into a batter.

Preheat oven to 350 degrees.

Drop by tablespoons on a baking sheet.

Bake in oven for about 10 minutes.

Turn the sheet and bake another 3 to 5 minutes.

Remove from oven and let cool several minutes.

Ready to serve.

 

 

Chocolate Chip Walnut Cookies

 

 

Preparation time: about 15 minutes

Serves: about 25 cookies

 

Ingredients:

 

1 ¼ cups of flour

½ teaspoon baking soda

½ teaspoon salt

½ cup vegan margarine

6 teaspoons of sugar

1 banana

½ teaspoon vanilla

¼ teaspoon water

6 teaspoons of brown sugar

1 cup of vegan chocolate chips

½ cup of chopped walnuts

 

Directions:

 

In a bowl, put together the flour, salt and baking soda.

In another bowl, mix the margarine, both sugars, vanilla, water and banana. Beat and mix well.

Add the dry ingredients and beat well again.

Add the chips and the walnuts.

Drop from a spoon on a greased cookie sheet.

Bake at 375 for about 10 minutes.

 

 

Sweet Fruit Cups

 

 

Preparation time: 5 minutes

Serves: 1 to 2

 

Ingredients:

 

1 cup of diced peaches

½ cup of cut strawberries

2 chopped apricots

Any fruit you like

2 tablespoons of soy yogurt

2 tablespoons granola

 

Directions:

 

Slice the fruit into 2 bowls.

Sprinkle with soy yogurt and granola.

 

 

Nutty Orange Wafflewiches

 

 

Preparation time: about an hour

Serves: 4

 

Ingredients:

 

3 cups of oats

3 cups soy milk

1 cup powdered coconut

1 cup flour

½ teaspoon salt

1 teaspoon vanilla

2 tablespoons canola oil

2 tablespoons grated lemon peel

1 cup of orange juice

½ teaspoon grated orange peel

1 ½ cups sugar

2 tablespoons egg replacer

Soy ice cream

Some plastic wrap

4 tablespoons of jam

2 cups of walnuts

 

Directions:

 

For the Batter:

Mix the flour, oats, coconut, salt, sugar, lemon and orange rinds.

Mix the soy milk with the orange juice.

Combine the soy milk/juice with the vanilla extract.

Mix in the egg replacer.

Pour into a bowl and put the bowl in the fridge for about an hour.

For the filling: use the soy ice cream.

For the topping: melt the jam in a saucepan and let cool. And and mix the walnuts.

After about an hour, get the waffle iron hot.

Pour the fridge mixture into the waffle iron and bake.

Place the waffles into a bowl as you make them.

When done, place some ice cream on one waffle, then cover with another waffle to make a sandwich.

Roll the sides on the ground walnuts.

Wrap each sandwich in plastic wrap.

Put the sandwiches into a container and place in a freezer.

When ready to serve frozen, put some of the melted jam on top of the wafflewich.

 

 

Kettle Corn

 

 

Preparation time: 20 minutes

Serves: 4

 

Ingredients:

 

2/3 cup popcorn kernels

½ cup canola oil

½ cup sugar

Salt to taste

 

Directions:

 

Heat the oil in a small pot on medium.

Add the kernels.

Once the first kernel pops, add the sugar and start stirring.

Place the top on the pot and lower the heat.

Shake the pot while heating.

When kernels are done popping, add salt to taste.

Ready to serve.

 

 

Bagel Pizza

 

 

Preparation time: about 5 minutes

Serves: 1

 

Ingredients:

 

1 bagel

½ avocado

1 tablespoon pasta sauce

5 black olives

1 tomato

1 tablespoon chopped onion

Your choice of an additional topping

 

Directions:

 

Slice and toast the bagel.

Spread a thin layer of the pasta sauce.

Spread the avocado good and thick.

Top with olives, tomato, onion, and whatever toppings you like on pizza.

Do this on both sides of the bagel.

Eat each open faced like a pizza.

 

 

Healthy Banana Oatmeal Cookies

 

 

Preparation time: about 20 minutes

Serves: 24

 

Ingredients:

 

2 cups mashed bananas

4 cups oatmeal

½ teaspoon vanilla

2/3 cup peanuts chopped

½ cup applesauce

1 teaspoon cinnamon

 

Directions:

 

Preheat oven to 350 degrees.

Mix all ingredients together in a bowl.

Stir and mix until everything is moist.

Drop the dough by tablespoons on an ungreased cookie sheet.

The dough will not spread, so flatten the dough to your desired cookie thickness.

Bake for 15 minutes.

 

 

Dill Pizza

 

 

Preparation time: 30 minutes

Serves: 1

 

Ingredients:

 

1 pita bread

Some potato flakes

½ cup soy milk

Tomato sauce

Dill weed

Pepper to taste

3 slices of Tofurkey lunch meat chopped up

1 or 2 slices of soy cheese

Herbs for seasonings

Apple cider vinegar

 

Directions:

 

Put the soy milk in the microwave until it starts boiling, about 2 to 3 minutes.

Add the potato flakes and mix/stir until creamy.

Add some tomato sauce, dill and pepper that you want.

Stir the mixture and pour it on the bread.

Spread the tofurkey on top of the bread.

Cover the entire pizza with the soy cheese.

Sprinkle a little pepper on the top.

Heat oven to 400 degrees.

Place the pizza in the oven for about 8 to 10 minutes until crispy.

When done, top with your favorite herbs to taste.

Use the vinegar as a dip for the pizza.

Ready to serve.

 

 

Peanut Butter Crunch Wraps

 

 

Preparation time: about 15 minutes

Serves: 1

 

Ingredients:

 

1 tortilla

1 tablespoon of peanut butter

¼ cup oats

½ a banana, sliced

 

Directions:

 

Put the tortilla in the microwave for about 20 seconds.

Spread the peanut butter on the tortilla.

Add the banana slices.

Sprinkle the oats all over the peanut butter and banana.

Roll up the tortilla.

Ready to serve.

 

 

Soy Nuts

 

 

Ingredients:

 

1 cup soybeans

1 quart water

1 tablespoon salt

Canola oil

 

Directions:

 

Soak the beans in the water overnight in the refrigerator.

Drain the beans and pat them dry.

Place on an oiled baking sheet.

Bake at 350 degrees for about an hour, stirring often.

Remove from heat and let cool a few minutes.

Put in a bowl, add salt to taste and mix well.

Ready to serve.

 

 

Cranberry Cookies

 

 

Ingredients:

 

2 cups flour

1 cup fresh chopped cranberries

½ teaspoon baking powder

¼ teaspoon salt

½ cup canola oil

1 cup sugar

4 tablespoons soy milk

 

Directions:

 

Mix together the flour, baking powder and salt.

In a bowl, mix together the oil and sugar until it looks like a cream.

Beat in the soy milk.

Slowly blend in all the dry ingredients.

Split the dough in half.

Form each half into a long log.

Wrap in wax paper and chill overnight in the refrigerator.

Preheat oven to 350 degrees.

Cut the logs in slices.

Place the slices about 1 inch apart on a baking sheet.

Bake for about 15 minutes.

Let cool.

Ready to serve.

 

 

Sweet Candy Yummy Yams

 

 

Ingredients:

 

7 baked yams

1 cup maple syrup

3 tablespoons canola oil

 

Directions:

 

Peel and slice the baked yams.

Put the baked yams in a baking dish.

Preheat oven to 350 degrees.

Mix the syrup and oil together well in a bowl.

Pour and cover the yams with the syrup mixture.

Bake until the yams are slightly brown and sticky.

Ready to serve.

 

 

Oatmeal Squares

 

 

Preparation time: 40 minutes

 

Ingredients:

 

2 cups oats

1/3 cup brown sugar

1/3 cup raisins

½ cup vegan spread

1 teaspoon cinnamon

3 tablespoons maple syrup

Canola oil

 

Directions:

 

Preheat oven to 350 degrees.

Mix together well in a bowl the oats, raisins, sugar and cinnamon.

Add the spread and syrup and stir well.

Press into a lightly oiled small baking dish.

Bake for about 20 minutes.

Remove from oven and refrigerate for about an hour.

Remove from fridge and cut into squares.

Ready to serve.

 

 

Blueberry Crisps

 

 

Preparation time: 15 minutes

 

Ingredients:

 

5 cups frozen blueberries

Juice from 1 lemon

1 cup brown sugar

2/3 cup flour

1 teaspoon cinnamon

1/3 cup cold vegan spread

1 cup oats

1/3 cup chopped walnuts

1/3 cup chopped almonds

1/3 cup chopped pecans

 

Directions:

 

Preheat oven to 350 degrees.

Put the blueberries in a baking dish.

Sprinkle the lemon juice on the blueberries.

Mix the oats, nuts, cinnamon, sugar and flour in a bowl.

Cut up the butter and add to the bowl, mixing and stirring well to break up the butter pieces.

Add the nut flour mixture over the blueberries.

Bake in oven for 30 minutes.

Remove from oven and let cool.

Ready to serve.

 

 

Fruit Scones

 

 

Preparation time: 40 minutes

 

Ingredients:

 

2 cups flour

1 cup oats

1 cup blueberries

Juice from 2 lemons

1 cup soy milk

1 cup sugar

2/3 cup vegan spread

1 teaspoon baking soda

1 tablespoon baking powder

Canola oil

 

Directions:

 

Preheat oven to 375 degrees.

Grease a cookie sheet with the oil.

Mix together the oats, flour, baking soda and baking powder in a large bowl.

Add the butter, sugar, soy milk and lemon juice.

Mix everything together well.

Add the blueberries and gently mix together.

Put the balls of dough on the cookie sheet.

Bake for about 15 minutes.

Ready to serve.

 

 

Chocolate Oatmeal Cookies

 

 

Preparation time: 30 minutes

 

Ingredients:

 

1 cup oats

1 cup vegan spread

1 cup brown sugar

2 teaspoons vanilla

2 cups flour

1 teaspoon baking soda

2 teaspoons cinnamon

2 cups chocolate chips

Canola oil

 

Directions:

 

Preheat oven to 350 degrees.

Beat the spread, sugar and vanilla together until creamy.

In a separate bowl, mix together the oats, flour, cinnamon and baking soda.

Add the oats mixture to the spread mixture.

Stir in the chocolate chips.

Put spoons of the mixture on lightly oiled cookie sheets.

Bake for about 10 minutes.

Let cool for several minutes.

Ready to serve.

 

 

Cranberry Almond Cookies

 

 

Preparation time: about 40 minutes

 

Ingredients:

 

1 cup chopped almonds

1 cup dry cranberries

2 mashed bananas

2 cups vegan spread

1 cup brown sugar

3 cups flour

1 teaspoon baking soda

1 tablespoon cinnamon

5 cups oats

 

Directions:

 

Preheat oven to 350 degrees.

Mix the mashed banana with the spread, sugar and vanilla.

Mix well until smooth.

In another bowl, mix together the flour, cinnamon and baking soda.

Mix together the banana mixture with the flour mixture.

Add the oats, almonds and cranberries.

Mix well.

Spoon on a cookie sheet.

Bake about 15 to 20 minutes.

Let cool several minutes.

Ready to serve.

 

 

Tofu Fudgesicles

 

 

Ingredients:

 

1 package tofu

½ cup sugar

½ cup cocoa powder

2 tablespoons oil

1 teaspoon vanilla

 

Directions:

 

Put all ingredients in a blender.

Blend well until smooth and creamy.

Pour the mixture into popsicle containers.

Freeze in the freezer.

Ready to serve.

 

 

Blueberry Muffins

 

 

Preparation time: about an hour

 

Ingredients:

 

2 cups flour

2 cups blueberries

2/3 cup wheat germ

½ cup sugar

1/3 cup applesauce

1 cup soy milk

4 tablespoons canola oil

1 tablespoon apple cider vinegar

2 teaspoons vanilla

3 tablespoons baking powder

 

Directions:

 

Preheat oven to 350 degrees.

In a large bowl, mix the flour, germ and baking powder.

In another bowl, mix the sugar, applesauce, soy milk, vanilla, oil and vinegar.

Mix both bowls together.

Add the blueberries.

Mix well.

Pour the mixture into muffin tins.

Bake for about 35 minutes.

Ready to serve.

 

 

Chocolate Chip Banana Muffins

 

 

Ingredients:

 

2 cups flour

1 cup potato starch

4 mashed bananas

2/3 cup mashed tofu

1 cup chocolate chips

1 cup soy milk

½ cup canola oil

1 tablespoon vanilla

1 cup brown sugar

5 tablespoons baking powder

1 tablespoon baking soda

1 tablespoon cinnamon

 

Directions:

 

Preheat oven to 350 degrees.

Mix together the flour, starch, cinnamon, baking soda and baking powder.

Mix and stir well.

Add the sugar and mix well.

In another bowl, mix the bananas, oil, soy milk, vanilla and tofu.

Beat together well the tofu mixture until smooth.

Add the tofu mixture to the dry ingredients.

Stir and mix well.

Stir in the chocolate chips.

Spoon the mixture into oiled muffin tins.

Bake for 40 minutes.

Ready to serve.

 

 

Chewy Granola Bars

 

 

Preparation time: about 2 hours

 

Ingredients:

 

3 cups rice crispies (vegan version)

3 cups oats

1 cup raisins

1/3 cup chopped almonds

1/3 cup chopped walnuts

1 cup corn syrup

1 cup sugar

2 tablespoons spread

Canola oil

 

Directions:

 

In a mixing bowl, mix the crispies, oats, raisins, walnuts and almonds.

Oil a baking pan.

Heat the corn syrup in a cooking pot until it starts to boil.

Add the sugar.

Add the spread.

Stir the mixture until the sugar dissolves.

Remove the cooking pot from the stove.

Add all dry ingredients.

Mix well.

Put the mixture in the oiled pan and spread evenly.

Let set for about 90 minutes.

Ready to serve.

 

 

Super Sandwich Cookies

 

 

Preparation time: 35 minutes

 

Ingredients:

 

3 cups flour

1 cup shredded carrots

1 cup oats

2 mashed bananas

½ cup raisins

½ cup walnuts

1/3 cup vegan chocolate chips

2 cups brown or white sugar

1 tablespoon vanilla

1 teaspoon baking soda

½ teaspoon baking powder

1 package vegan cream cheese

1/3 cup maple syrup

1 cup vegan spread

 

Directions:

 

Preheat oven to 350 degrees.

Mix, stir and cream together the sugar and the spread.

Add the bananas and vanilla.

Blend well.

Add the baking soda, baking powder and flour.

Blend well.

Add the oats, carrots, walnuts, raisins and chips.

Mix briefly.

Take spoonfuls and place on a cookie sheet.

Bake for about 10 minutes.

While cookies are baking, mix and whip together the cream cheese with the syrup for the filling.

Remove from oven and let cool.

Spread one cookie with the filling frosting and sandwich together with another cookie.

Repeat for all cookies.

Ready to serve.

 

 

Chocolate Strawberry Ice Cream

 

 

Ingredients:

 

1 cup frozen sliced strawberries

1 frozen sliced banana in a baggy

2 tablespoons maple syrup

Chocolate soy milk

 

Directions:

 

Put ½ cup of soy milk in a blender with the strawberries.

Blend well.

Add bananas, maple syrup and excess soy milk.

Blend until creamy.

If fruit does not blend, add soy milk to blend.

Ready to serve.

 

 

Ginger Molasses Cookies

 

 

Preparation time: about 30 minutes

 

Ingredients:

 

2 cups flour

1 tablespoon chopped and ground ginger

1 cup molasses

1 teaspoon cinnamon

1 teaspoon baking soda

1 mashed banana

½ cup canola oil

 

Directions:

 

Preheat oven to 350 degrees.

Lightly oil baking sheet.

In a mixing bowl, add the flour, ginger, cinnamon and baking soda.

Mix well and set aside.

In another mixing bowl, add the oil, banana and molasses.

Beat and stir the banana mixture well.

Add the wet mixture to the dry mixture.

Beat, stir and mix well.

Put into spoons and place on the baking sheets.

Bake for about 10 minutes.

Remove from oven and let cool.

Ready to serve.

 

 

Brazil Nut Chocolate Chip Cookies

 

 

Preparation time: about an hour

 

Ingredients:

 

1 cup flour

1/3 cup chopped Brazil nuts

1 cup vegan chocolate chips

1 cup oats

1 mashed banana

1 cup sugar

2 tablespoons soy milk

2 teaspoons vanilla

1 teaspoon baking soda

½ cup vegan spread

Canola oil

 

Directions:

 

Preheat oven to 350 degrees.

In a mixing bowl, mix together the banana, soy milk, vanilla, spread and sugar.

Beat and mix until fluffy.

In a separate bowl, mix together the flour, oats and baking soda.

Mix together the dry mixture with the wet mixture.

Stir well.

Add the nuts and chocolate chips.

Cover the bowl mixture.

Chill for about 35 minutes.

Lightly oil a baking sheet.

Remove bowl from fridge.

Place spoonfuls of batter on the baking sheet.

Flatten them a little on the sheet.

Bake for about 13 to 15 minutes.

Remove from oven.

Ready to serve.

 

 

Rice Krispies Cookies

 

 

Preparation time: about 30 minutes

 

Ingredients:

 

2 cups rice krispies

3 cups flour

2 cups vegan spread

2 cups sugar

1 tablespoon vanilla

2 teaspoons baking soda

 

Directions:

 

Preheat oven to 350 degrees.

Mix together the vanilla, spread and sugar well.

Add the flour and baking soda.

Mix well.

Add the rice krispies.

Stir, mix and beat well.

Place spoonfuls on baking sheets.

Bake for about 12 minutes.

Remove from oven.

Let cool for several minutes.

Ready to serve.

 

 

Super Healthy & Yummy Popcorn

 

 

Preparation time: about 10 minutes

 

Ingredients:

 

Popcorn

Nutritional yeast

Canola oil

 

Directions:

 

Pop the popcorn in a microwave or popcorn popper.

Put the batch of popcorn in a large mixing bowl.

Pour about 3 tablespoons of oil over popcorn.

Sprinkle about 2 tablespoons of yeast over the popcorn.

Toss and shake well.

Repeat the oil and yeast topping again.

Shake well.

Ready to serve.

 

 

Chocolate Chip Oatmeal Cookies

 

 

Preparation time: 30 minutes

 

Ingredients:

 

3 cups oats

2/3 cup chocolate chips

1 mashed banana

2 cups flour

½ cup vegan spread

½ cup applesauce

1 cup sugar

1 tablespoon vanilla

1 teaspoon baking powder

1 teaspoon cinnamon

Canola oil

 

Directions:

 

In a large mixing bowl, mix the sugar, applesauce and spread.

Add the vanilla and banana.

Slowly add the remaining ingredients and mix well.

Preheat oven to 350 degrees.

Lightly oil cookie sheets.

When mixture is well mixed, scoop out spoonfuls of batter and place on the cookie sheets.

Bake for 10 minutes.

Remove from oven and let cool several minutes.

Ready to serve.

 

 

No Bake Fudge Cookies

 

 

Ingredients:

 

2 cups sugar

1 cup soy milk

½ cup cocoa

3 cups oats

1/3 cup vegan spread

½ cup peanut butter

1 tablespoon vanilla

1 cup coconut flakes

 

Directions:

 

In a cooking pan, add the soy milk, cocoa and sugar.

Heat and bring the mixture to a boil.

After it boils, let it continue to boil for a few minutes.

Remove from heat.

Add all of the remaining ingredients.

Stir and mix well.

Put spoonfuls on wax paper.

Let set for several minutes to cool.

Ready to serve.

 

 

Perfect Peanut Butter Chocolate Chip Bon Bons

 

 

Preparation time: about 5 hours

 

Ingredients:

 

3 cups peanut butter

4 cups rice cereal

3 bags chocolate chips

1 pound powdered sugar

1 cup canola oil

 

Directions:

 

In a saucepan, heat the oil and melt the peanut butter.

In a large mixing bowl, mix the cereal and the sugar.

Pour the peanut butter mixture over the cereal mixture.

Stir and mix well.

Make the mixture into small balls.

Refrigerate for about 3 hours.

In a skillet, melt some of the chocolate chips.

Drop the peanut butter balls in the chocolate and stir them until they are fully coated.

Remove the balls from the chocolate with a fork.

Place on wax paper.

While coating the balls, add more chocolate chips as needed.

When done, let the bon bons set on the wax paper and cool until hard.

Ready to serve.

 

 

Cinnamon Oat Cookies

 

 

Ingredients:

 

1 tablespoon cinnamon

3 cups oats

2 cups flour

1 mashed banana

1 ½ cups brown sugar

1 tablespoon vanilla

1 teaspoon baking soda

1/3 cup water

 

Directions:

 

In a mixing bowl, mix together the sugar, oil and water.

Add the vanilla and banana.

In a separate bowl, mix the flour, soda and cinnamon together well.

Add the flour mixture to the the banana mixture.

Slowly stir in the oats.

Stir and mix well.

Preheat oven to 350 degrees.

Put spoonfuls of batter on a baking sheet.

Bake in oven for about 10 to 15 minutes.

Remove from oven and let cool several minutes.

Ready to serve.

 

 

Frozen Blueberry Tofu Treat

 

 

Ingredients:

 

1 package tofu, mashed

1/3 cup strawberry jam

3 cups blueberries

3 tablespoons vanilla

1/3 cup sugar

1 cup soy milk

 

Directions:

 

Put tofu in blender.

Blend well.

Add remaining ingredients to the blender.

Blend well until mixture is creamy.

Put the mixture in the freezer.

Once frozen, remove from freezer.

Let frozen mixture thaw for several minutes.

Break up the mixture and mash it well.

Ready to serve.

 

 

Vanilla Wheat Bars

 

 

Ingredients:

 

1 cup wheat flour

2 tablespoons vanilla

3 tablespoons canola oil

½ teaspoon baking powder

1/3 cup sugar

1/3 cup vegan chocolate chips

 

Directions:

 

In a mixing bowl, mix all the ingredients together except for the chocolate chips.

Preheat oven to 350 degrees.

Lightly oil a baking pan.

Once everything is mixed well, press into the baking pan.

Bake in oven for 13 to 15 minutes.

Remove from oven and let cool a few minutes.

Cut into long squares.

Melt the chips.

Spread the melted chocolate over the bars.

Put the dish in the fridge and leave until the chocolate hardens.

Ready to serve.

 

 

Banana Nut Bread Cookies

 

 

Ingredients:

 

2 mashed bananas

2 cups flour

½ cup soy milk

1 cup canola oil

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon vanilla

½ cup crushed walnuts

½ cup sugar

 

Directions:

 

Preheat oven to 350 degrees.

In a mixing bowl, mix together the flour and baking soda.

In a separate bowl, mix together the oil, sugar and vanilla.

Mix in the banana and baking powder to the oil mixture.

Add the flour mixture to the banana mixture.

Mix and stir well.

Once stirred well, mix in the walnuts.

Drop by heaping tablespoons on a lightly oiled baking sheet.

Bake in oven for about 10 to 12 minutes.

Remove from oven and let cool several minutes.

Ready to serve.

 

 

Peanut Butter and Jelly Cookies

 

 

Preparation time: about 30 minutes

 

Ingredients:

 

2 cups peanut butter

1 cup jelly or jam

2 cups flour

1 cup brown sugar

½ cup vegan spread

1 teaspoon baking powder

Canola oil

 

Directions:

 

Preheat oven to 350 degrees.

 

In a large mixing bowl, mix the peanut butter and spread together until smooth.

Add the sugar.

Mix until smooth.

Add baking powder and mix well.

Slowly add and mix in the flour.

Mix well until the mixture becomes a ball of batter.

Roll out the dough into little balls in your hand.

Lightly oil a baking sheet.

Flatten the cookie balls on the sheet.

Press your thumb in the middle of the cookies.

Add about a teaspoon of jam in each cookie thumb hole.

Bake in oven for about 10 to 12 minutes.

Remove from oven.

Let cool for several minutes.

Ready to serve.

 

 

Chocolate Chip Walnut Cookies

 

 

Ingredients:

 

1 mashed banana

2 cups flour

1 cup chocolate chips

1 cup walnuts

1 cup sugar

1 cup canola oil

1 teaspoon baking soda

 

Directions:

 

Preheat oven to 350 degrees.

In a large cooking pot, add the oil, banana and sugar.

Heat for a few minutes while stirring well.

Remove from heat.

Slowly add the flour and baking soda to the oil mixture, mixing well.

Mix well and stir with a spatula until no flour spots remain.

Add and mix the chips and walnuts well.

Form into a ball.

Place the dough ball on a cutting board.

Roll into a log.

With a knife, cut the dough into thick pieces.

Place the pieces on the board and press down to round the edges.

Transfer to a lightly oiled baking sheet.

Bake for about 15 minutes.

Remove from oven.

Let cool for several minutes.

Ready to serve.

 

 

Flaxseed Oat Chocolate Chip Cookies

 

 

Ingredients:

 

3 cups oats

3 tablespoons flaxseed meal

1 cup chocolate chips

3 cups flour

1 cup brown sugar

½ cup water

1 tablespoon vanilla

1 teaspoon baking soda

1 cup vegan spread

1 teaspoon salt

 

Directions:

 

Preheat oven to 350 degrees.

In a bowl, mix together the flax seed and water.

Set aside for about 5 minutes.

In a mixing bowl, beat and cream together well the sugar and spread.

Stir in the flax seed mixture.

Add the vanilla.

Beat and mix the mixture together until well blended.

Mix together in a bowl the soda, salt and flour.

Add the flour mixture to the wet mixture.

Add the oats and chips.

Mix and blend well.

Scoop spoonfuls of the mixture and place on a baking sheet.

Bake in oven for about 10 to 12 minutes.

Remove from oven.

Let cool several minutes.

Ready to serve.

 

 

Oatmeal Chewies

 

 

Preparation time: about an hour

 

Ingredients:

 

5 cups oats

2 mashed bananas

2 cups chopped cashews

3 cups raisins

1 cup sorghum

Water

Canola oil

 

Directions:

 

Preheat oven to 350 degrees.

Pour the oats in a mixing bowl and add a little water to moisten the oats.

Put the banana and sorghum in a blender.

Blend well.

Add the banana mixture to the oats.

Mix well.

Add the raisins and cashews to the oat mix.

Lightly oil a baking sheet.

Spoon out the size chewies you want on the pan.

Bake for about 7 to 9 minutes.

Remove from oven.

Let cool several minutes.

Ready to serve.

 

 

Hemp Oat Flax Chocolate Chip Cookies

 

 

Ingredients:

 

2 cups oats

1/3 cup hemp seeds

1/3 cup flax seeds

1 cup chocolate chips

2 cups flour

4 tablespoons soy milk

2/3 cup maple syrup

1 tablespoon vanilla

1/3 teaspoon baking soda

Canola oil

 

Directions:

 

Preheat oven to 350 degrees.

In a mixing bowl, add the oats, flour, chocolate chips, flax, hemp and baking soda.

Stir and mix well.

In a small bowl, add the oil, soy milk, syrup and vanilla.

Stir and mix well.

Add the wet mixture to the dry mixture.

Stir and mix well.

Let the mixture set for about 15 minutes.

Lightly oil a baking sheet.

Put spoonfuls of batter on the sheet.

Bake in oven for about 20 minutes.

Remove from oven and let cool for several minutes.

Ready to serve.

 

 

Banana Oat Applesauce Cookies

 

 

Preparation time: about 30 minutes

 

Ingredients:

 

3 mashed bananas

4 cups oats

1 cup chopped nuts

1 cup applesauce

1 teaspoon vanilla

1/3 teaspoon cinnamon

 

Directions:

 

Preheat oven to 350 degrees.

Put all ingredients in a large mixing bowl.

Mix, stir and beat well until moist.

Put spoonfuls of dough on a baking sheet.

Flatten the scoops to the desired cookie size.

Bake in oven for 13 to 15 minutes.

Remove from oven.

Let cool several minutes.

Ready to serve.

 

 

Sweet Peanut Butter Cookies

 

 

Ingredients:

 

1 cup peanut butter

1 cup brown sugar

2 cups flour

2 tablespoons applesauce

2 tablespoons vanilla

¼ cup vegan spread

¼ cup canola oil

½ teaspoon baking soda

 

Directions:

 

In a mixing bowl, add the sugar, peanut butter, oil and spread.

Stir until smooth.

Add the applesauce.

Mix well.

Add the flour, vanilla and baking soda.

Stir, mix and beat well until blended into a batter.

Preheat oven to 350 degrees.

Put spoonfuls of the batter on a cookie sheet.

Press the scoops down with a fork to get good fork lines over the cookie.

Bake for 10 to 12 minutes.

Remove from oven.

Let cool several minutes.

Ready to serve.

 

 

Crybaby Cookies

 

 

Ingredients:

 

2 cups flour

½ cup sugar

½ cup syrup

1 cup brewed coffee

1 teaspoon cinnamon

1 teaspoon baking powder

1 teaspoon chopped ginger

½ cup raisins

1/3 cup vegan spread

Canola oil

 

Directions:

 

Add the spread and sugar in a mixing bowl.

Beat, stir and mix until light and fluffy.

Add the syrup and the coffee.

Mix well.

In another mixing bowl, add the flour, baking soda, cinnamon and ginger.

Mix well.

Add the flour mixture to the sugar mixture.

Mix and stir well.

Add the raisins.

Mix well.

Once mixed well, cover and set in fridge for a few hours until chilled.

Preheat oven to 350 degrees.

Lightly oil baking sheets.

Remove mixture from the fridge.

Scoop by the spoonful and put spoons of the cookies on the baking sheets.

Bake for about 12 minutes.

Remove from oven and let cool for several minutes.

Ready to serve.

 

 

Wafer Cookies

 

 

Ingredients:

 

2 cups oats

½ cup shredded coconut

1 teaspoon vanilla

1/3 cup melted vegan spread

1 mashed banana

1/3 cup maple syrup

Canola oil

 

Directions:

 

Preheat oven to 350 degrees.

Lightly oil cookie sheets.

In a mixing bowl, add the oats, coconut and vanilla

In another bowl, mix together the spread, syrup, banana and vanilla.

Add syrup mixture to oat mixture.

Mix well.

Place spoonfuls of cookie batter on the cookie sheets.

Flatten the cookie with a fork or your fingers oiled.

Bake in oven for about 10 minutes.

Remove from oven and let cool several minutes.

Ready to serve.

 

 

Peanut Butter Chocolate Oat Cookies

 

 

Ingredients:

 

1 cup peanut butter

1 cup vegan spread

1 cup sugar

3 mashed bananas

2 cups flour

1 cup oats

1 cup chocolate chips

1 tablespoon vanilla

1 teaspoon baking powder

 

Directions:

 

Preheat oven to 350 degrees.

In a large mixing bowl, add the peanut butter and spread.

Beat and mix until well blended.

Add the sugar.

Mix well.

Add the bananas and vanilla.

Mix well until smooth and creamy.

In another bowl, add the flour and powder.

Stir to mix.

Add the flour mixture to the wet ingredients bowl.

Beat and mix well.

Add the oats and chocolate chips.

Stir and mix well.

Roll the dough into small balls.

Place them a couple inches apart on baking sheets.

Flatten the balls to cookie size.

Bake in oven for about 12 minutes.

Remove from oven and let cool for several minutes.

Ready to serve.

 

 

Sugar Cookies

 

 

Ingredients:

 

2 cups flour

1 mashed banana

Juice from 1 lemon

2/3 cup sugar

1/3 cup vegan spread

1 tablespoon vanilla

½ cup potato starch

2 teaspoons baking powder

 

Directions:

 

Put the spread, sugar, vanilla and lemon juice in a blender.

Blend until smooth.

Add banana, starch, powder and flour.

Blend well.

Shape the blended mixture into a ball.

Set in the fridge to chill for about an hour.

Preheat oven to 350 degrees.

Split the dough in half.

Make the first half flat on a piece of wax paper.

Cut into cookie shapes and place on a baking sheet.

Bake in oven for about 12 minutes.

Remove from oven and let cool several minutes.

Repeat with other half of dough.

Ready to serve.

 

 

Dark Chocolate Crisp Cookies

 

 

Ingredients:

 

1 cup flour

½ cup cocoa powder

1 mashed banana

1/3 cup chocolate chips

1 cup sugar

½ teaspoon baking soda

1/3 cup vegan spread

Canola oil

 

Directions:

 

In a mixing owl, add the flour, cocoa and soda.

Mix well.

In a separate bowl, add the spread and sugar.

Mix well until creamy.

Add the vanilla and banana.

Beat and mix well until smooth.

Add the wet ingredients to the dry ingredients.

Mix well.

Stir in the chips.

Mix well.

On a flat surface, shape the dough into a log.

Wrap the log in foil and set in the fridge to chill for several hours.

Preheat oven to 350 degrees.

Lightly oil a baking sheet.

Remove log from fridge.

Slice dough into cookie strips.

Place the strips on the sheet and bake in oven for 11 to 13 minutes.

Remove from oven and let cool several minutes.

Ready to serve.

 

 

Chocolate Chip Pear Squares

 

 

Ingredients:

 

1 can pears, drained and chopped

1 cup oats

1 mashed banana

1 cup flour

2/3 cup chocolate chips

1/3 cup vegan spread

½ cup brown sugar

½ teaspoon baking soda

1 tablespoon vanilla

Canola oil

 

Directions:

 

Preheat oven to 350 degrees.

Lightly oil a baking pan.

In a large bowl, add the spread and sugar.

Beat, stir and mix until creamy.

Add the banana and vanilla.

Beat and stir well.

Add the pears.

Stir and mix well.

In another mixing bowl, add the flour, oats and baking soda.

Mix well.

Add the dry ingredients to the wet ingredients.

Stir and mix well.

Add the chips and mix well until the mixture is a batter.

Pour and spread the batter in the baking pan.

Bake in the oven for about 30 minutes.

Remove from oven and let cool for several minutes.

Cut into squares.

Ready to serve.

 

 

Molasses Oat Cookies

 

 

Ingredients:

 

2 cups oats

1 cup flour

1 cup molasses

2 mashed bananas

1/3 cup applesauce

1 cup raisins

1 cup chopped walnuts

1/3 cup vegan spread

2/3 cup brown sugar

1 tablespoon cinnamon

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon chopped ginger

 

Directions:

 

Preheat oven to 350 degrees.

In a mixing bowl, add the molasses, banana, sugar, applesauce and spread.

Stir and mix well.

In another bowl, add the flour, oats, soda, powder, cinnamon and ginger.

Stir and mix well.

Add the dry mixture to the wet mixture.

Stir, mix and beat well.

Add the walnuts and raisins.

Stir and mix well into a batter.

Put by the spoonfuls on an ungreased baking sheet.

Bake in oven for about 10 minutes.

Remove from oven and let cool a few minutes.

Ready to serve.

 

 

SOUPS AND SALADS

 

 

Cold Eggplant Salad

 

Serves: 6

 

Ingredients:

 

1 long eggplant

1 tablespoon chopped garlic

½ cup of olive oil

2 tablespoons lemon juice

2 teaspoons salt

½ teaspoon rosemary

¼ teaspoon red pepper flakes

Black pepper

 

Directions:

 

Cut the eggplant and steam until tender.

Remove the eggplant to cool.

While the eggplant is cooling, put together the garlic, olive oil, lemon juice, salt, rosemary and red pepper flakes in a mixing bowl.

Cut up the eggplant into little pieces and add them to the dressing.

Put in fridge to cool until ready to serve.

When ready to serve, add the black pepper to taste.

 

 

Rosemary Pasta Salad

 

 

Preparation time: 30 minutes

Serves: 6

 

Ingredients:

 

1 pound of pasta

1/8 cup of chopped rosemary

½ teaspoon chili flakes

1 teaspoon of garlic

½ cup olive oil

1 small jar of chopped green olives

¼ red onion, diced

Salt and pepper

 

Directions:

 

Cook the pasta, then drain and set aside after cooked.

While the pasta is cooking, in a sauce pan on low heat, combine the oil, garlic, rosemary and chili flakes.

The the sauce pan for 15 minutes for the sauce to soak.

Mix together the pasta, soaked oil, onion and olives in a large bowl.

Add salt and pepper to taste.

Chill.

 

 

Orange and Tarragon Split Pea Soup

 

 

Preparation time: a few hours

Serves: 6

 

Ingredients:

 

1 tablespoon canola oil

2 medium chopped onions

3 tablespoons of tarragon

6 cups of water

1 cup split green peas

1 cup orange juice

Salt and pepper

 

Directions:

 

In a saucepan or a pot, fry the onions lightly.

Then add the tarragon.

Add the split peas and water.

Bring to a boil.

Gently simmer about 2 hours until tender. Add water if needed.

Season with salt and pepper toward the end of the cooking time.

Remove from heat and add the orange juice.

Mix well and season to taste.

 

 

Vegan Chicken Salad

 

 

Preparation time: about 15 minutes

Serves: 4

 

Ingredients:

 

2 cups vegan chicken tenders

Canola oil

¼ cup chopped celery

½ of a small onion, chopped

10 grapes, sliced

¼ cup of walnuts

1 teaspoon relish

Salt and pepper to taste

5 tablespoons of Veganaise

 

Directions:

 

Fry the tenders in the oil until they are golden.

Cut up the tenders so they are smaller.

Add 2 tablespoons of veganaise to the tenders.

Chop up the celery, onion and grapes, then add them to the tenders.

Stir and mix.

Add the rest of the veganaise and walnuts to the mixture.

Add relish, salt and pepper to taste.

Mix well.

Ready to serve.

 

 

Lentils and Pico Corn Chip Soup

 

 

Preparation time: 40 minutes

Serves: 6

 

Ingredients:

 

1 cup lentils

1 cup of vegan sausage, crumbled

½ onion, chopped

4 cloves of chopped garlic

Your choice of corn chips

Salt to taste

For the Pico:

2 chopped tomatoes

1 chopped onion

1 can of sliced black olives

Juice from 2 limes

4 cloves of chopped garlic

 

Directions:

 

Add water to the lentil mixture.

Bring the lentils, vegan sausage, onion, and garlic to a boil, then cook until the water is absorbed.

Add salt to taste when it is done like a chili soup.

While it cooks, chop the tomato and onion.

Add the olives.

Juice the limes and put the garlic into the lime juice.

Add it to the Pico.

Mix and marinate.

Stir some of the corn chips into a hot bowl of the lentils and top with the Pico.

Ready to serve.

 

 

Olive Oil Chili

 

 

Preparation time: 2 hours

Serves: 6

 

Ingredients:

 

Olive oil

5 chopped onions

4 chopped cloves of garlic

1 chopped green pepper

1 package of soy burger crumble or boca burgers crumbled

2 teaspoons cumin

2 tablespoons chili powder

Salt and pepper

2 – 28 ounce cans of peeled tomatoes

3 cans of red beans, canned or homemade, drained

1 can of black beans, canned or homemade, drained

 

Directions:

 

Heat a large pot on medium heat.

Add a lot of olive oil to cover the bottom of the pot.

After the oil heats up in a couple of minutes, put in onions, garlic and peppers.

Stir for a couple of minutes.

Add soy burger and spices.

Cover and stir for a few minutes until the burger crumble is cooked.

Add the tomatoes with juice.

Bring the mixture to a slow bubble.

Add the beans and lower the heat to simmer.

Cook and stir for about an hour.

 

 

Crock Pot Veggie Broth Soup

 

 

Preparation: 8 hours crock pot + 15 minutes

Serves: 8

 

Ingredients:

 

1 onion

1 green pepper

2 cups of corn

3 peeled and cut potatoes

1 celery stalk

2 carrots

4 cups vegetable broth

5 garlic cloves

 

Directions:

 

Chop the onion, carrots, potatoes, pepper and celery into small pieces.

Put all veggies into the crock pot.

Add the corn and garlic.

Mix all well.

Pour in the veggie broth.

Cook crock pot for 8 hours.

Ready to serve.

 

 

Purple Tater Stew

 

 

Preparation time: 20 minutes

Serves: 4

 

Ingredients:

 

1 can of black beans, canned or homemade

1 can of corn

3-5 potatoes

1 chopped onion

 

Directions:

 

Peel, chop and boil the potatoes until soft.

While the potatoes are cooking, drain the corn.

Add the corn to the black beans with the black bean juice and the onion.

Heat the black bean mixture.

When the potatoes are done, mix them with the bean and corn mixture.

Ready to serve.

 

 

Moroccan Chickpea Garlic Salad

 

 

Preparation time: 15 minutes

Serves: 6

 

Ingredients:

 

16 ounces chickpeas, canned or homemade

½ cup black olives

2 chopped tomatoes

1 chopped onion

1 green pepper chopped

½ cup olive oil

¼ cup apple cider vinegar

3 chopped garlic cloves

1 tablespoon cumin

 

Directions:

 

Mix all the ingredients.

Put in the fridge to chill.

Ready to serve. Serve chilled.

 

 

Bean and Veggie Flour Soup

 

 

Preparation time: about 30 minutes

Serves: 6

 

Ingredients:

 

1 chopped onion

2 tablespoons whole wheat flour

4 cups vegetable stock

2 sliced carrots

3 cups of brussel sprouts

2 cups of cooked beans, canned or homemade

2 tablespoons seasonings

 

Directions:

 

Put onions in a sauce pan and saute in water until brown.

Stir in the flour.

Add the carrots and veggie stock.

Bring everything to a boil, then let simmer for about 10 minutes.

Add the brussel sprouts.

Get to a boil and simmer another 10 minutes or so.

Add the beans and seasonings.

Stir and cook until heated.

Ready to serve.

 

 

Cabbage Peanut Salad

 

 

Preparation time: about 15 minutes

Serves: 2

 

Ingredients:

 

2 cups of chopped cabbage

¾ cup peanuts

Salt and pepper to taste

Juice from 1 lime

¼ cup seasonings

 

Directions:

 

Toss all the ingredients in a bowl.

Mix well.

Put in the fridge to chill.

Ready to serve.

 

 

Cool Cucumber Salad

 

 

Preparation time: about 15 minutes

Serves: 4

 

Ingredients:

 

3 cucumbers, peeled and sliced

Salt to taste

6 tablespoons olive or canola oil

½ cup apple cider vinegar

Soy sauce or amino acid to taste

 

Directions:

 

Put the cucumber slices in a bowl with the salt.

Let set for about 30 minutes.

Then mix the oil, vinegar and soy sauce.

Mix well.

Ready to serve.

 

 

Great Green Salad

 

 

Preparation time: about 15 minutes

Serves: 1 or 2

 

Ingredients:

 

2 peeled and sliced cucumbers

2 chopped onions

2 chopped tomatoes

A little ginger

Some chopped cabbage

2 chopped carrots

1 stalk chopped celery

Juice of 1 lemon

3 tablespoons apple cider vinegar

2 tablespoons olive oil

 

Directions:

 

Mix all the veggie ingredients in a large bowl.

Add the lemon, vinegar and oil as a dressing.

Mix all well.

Ready to serve.

 

 

French Lentil Soup

 

 

Preparation time: about an hour or so

Serves: 8

 

Ingredients:

 

4 tablespoons of olive oil

2 stalks chopped celery

1 chopped onion

8 cloves of chopped garlic

1 tablespoon tomato paste

1 cup apple cider vinegar

16 ounces of lentils

7 cups of veggie broth

2 tablespoons of mustard

Salt and pepper to taste

 

Directions:

 

Put a big soup pan on high heat.

Add the oil, celery and onions.

Fry until they start changing color.

Add the garlic.

After the garlic starts burning, add the apple cider vinegar and tomato paste.

Add the lentils and most of the broth.

Simmer for awhile and stir, adding the rest of the broth and water if you need it.

Cook the soup until the lentils are soft. This should take 40 minutes or so.

Season with salt and pepper to taste while cooking.

Then add the mustard and mix.

Ready to serve.

 

 

Persimmon Fruit Salad

 

 

Preparation time: about 20 minutes

Serves: 6

 

Ingredients:

 

2 persimmons

1 pear

1 mango

1 avocado

¼ cup raisins

¼ cup walnuts

3 tablespoons wheat germ

1 pound of salad mix

Some lemon juice

 

Directions:

 

Chop all the fruit into little pieces.

Throw the fruit in the salad mix.

Add the wheat germ and walnuts.

Spread the lemon juice as a dressing.

Ready to serve.

 

 

Tomato and Veggie Soup

 

 

Preparation time: about 30 minutes

Serves: 2

 

Ingredients:

 

2 cans tomato soup

2 cans veggie broth

¼ pound pasta

4 cloves garlic, chopped

Salt and pepper to taste

 

Directions:

 

Boil and cook the pasta in a cooking pan.

At the same time, cook the tomato soup in a separate pan without adding water, stirring well.

Pour in the veggie broth while cooking and stirring the tomato soup.

Stir the soup mixture until all clumps are gone.

After the pasta is cooked, drain and add it to the soup mixture.

Simmer the soup for about 10 minutes.

Add salt, pepper and the garlic.

Ready to serve.

 

 

Mixed Bean Variety Soup

 

 

Preparation time: 40 minutes

Serves: 8

 

Ingredients:

 

1 cup kidney beans

1 cup pinto beans

1 cup red beans

1 cup black beans

1 cup northern beans

1 cup lentils

3 stalks celery

2 chopped onions

5 cloves of garlic

Salt and pepper to taste

 

Directions:

 

Clean and drain all of the beans.

Mix all of the beans and ingredients in a large pot of water.

Cook for about 3 hours or so until tender.

While cooking, add salt and pepper to taste.

After cooking, ready to serve

 

 

Smokin’ Black Bean Soup

 

 

Preparation time: 30 minutes

Serves: 8

 

Ingredients:

 

1 can of black beans, canned or homemade

2 tomatoes, chopped

1 green pepper, chopped

1 chopped onion

5 chopped cloves of garlic

1 chopped carrot

1 cup of corn

1 stalk celery, chopped

Some olive oil

Salt and pepper to taste

 

Directions:

 

Saute the garlic in olive oil in a frying pan.

Put the tomatoes and garlic in a blender and blend until liquid.

Saute the green pepper, carrot and onion in the frying pan.

Put the black beans and tomato mixture in a sauce pan.

Heat until boiling, then add the onion, green pepper and corn.

Simmer, stir and mix until ready.

 

 

Portabella Pasta Salad

 

 

Preparation time: about 45 minutes

Serves: 4

 

Ingredients:

 

4 portabella mushrooms

1 package of pasta

2 cups apple cider vinegar

2 cups olive oil

5 roma tomatoes

5 cloves of garlic

½ cup of vegan butter

Salt and pepper to taste

 

Directions:

 

Cook and boil the pasta, drain, and set aside in a big bowl.

Chop the tomatoes and add them to the pasta.

Saute/simmer the together the vinegar and olive oil.

Add the salt and pepper while simmering.

Pour the dressing over the pasta.

Chop up the mushrooms.

Fry the mushrooms in a pan with the chopped garlic and butter until the mushrooms are brown.

Add the mushrooms to the tomato pasta.

Let the salad marinate for a few hours.

Ready to serve.

 

 

Super Soy Chili

 

 

Preparation time: about 30 minutes

Serves: 1 or 2

 

Ingredients:

 

½ cup of textured soy protein

2 cloves garlic

½ tablespoon garlic powder

2 tablespoons chili powder

1 tablespoon salt

2 tablespoons salsa

¼ cup chopped mushrooms

¼ cup chopped onions

¼ cup chopped tomatoes

 

Directions:

 

Boil 1 cup of water

Add all the spices to the water when it starts boiling.

Add the soy protein, salsa and veggies.

Cook for about 15 minutes.

Ready to serve.

 

 

Freakin’ Fruit Salad

 

 

Preparation time: 15 minutes

Serves: 2

 

Ingredients:

 

1 chopped apple

2 cups of grapes

1 chopped pear

2 chopped bananas

1 cup grape juice

1 cup grape nuts

 

Directions:

 

Put all chopped fruit and mix in a bowl.

Pour the grape juice over the fruit mixture.

Top with the grape nuts.

Ready to serve.

 

 

Miso Veggie Soup

 

 

Preparation time: 20 minutes

Serves: 4

 

Ingredients:

 

2 cloves garlic, chopped

1 chopped onion

Canola oil

Apple cider vinegar

6 cups water

2 teaspoons ground ginger

1 cup cooked soybeans

A handful of noodles

2 tablespoons seasonings

 

Directions:

 

Fry the chopped onion on low heat until soft.

Add the garlic and cook for a few minutes.

Add the ginger and some vinegar.

Add water and turn up the heat.

Bring the mixture to a boil.

Add the noodles, soybeans and seasonings.

Cook for about 5 to 10 minutes.

Ready to serve.

 

 

Nutritional Veggie Soup

 

 

Preparation time: 45 minutes

Serves: 6

 

Ingredients:

 

1 cup brown rice

8 cups veggie broth

2 chopped tomatoes

2 cups pinto beans

1 cup corn

½ cup green beans

½ cup potatoes

½ cup chopped carrots

6 cloves of garlic

1 cup nutritional yeast

1 tablespoon cumin

½ tablespoon chili powder

Pepper to taste

 

Directions:

 

Put the veggie broth in a large pot and bring to a boil.

Add the brown rice and stir while at a boil.

Add the tomatoes, beans, veggies and potatoes.

Stir/mix in the yeast.

Add a couple cups of water, and stir/boil for about 20 minutes.

Add the pepper and seasonings.

Stir and cook until the rice is done and soup is ready.

 

 

Vegan Chicken Noodle Soup

 

 

Ingredients:

 

1 block of tofu, cut into thin strips

4 teaspoons soy sauce

2 teaspoons olive oil

2 teaspoons onion powder

2 teaspoons garlic powder

3 chopped onions

1 head of garlic, chopped

Package of pasta

6 chopped carrots

6 stalks of celery

2 cups nutritional yeast

Veggie broth

Salt and pepper to taste

 

Directions:

 

Mix the soy sauce, olive oil, garlic powder and onion powder together well.

Add the tofu strips and toss them well to coat.

Spread the tofu strips on a cookie sheet.

Cook in an oven at 500 degrees for 30 minutes, stirring tofu every 10 minutes.

Remove from the oven and set the tofu aside to cool.

Heat the onions brown in the canola oil in a frying pan.

Add the celery and carrots to the onion and fry for about 5 minutes.

Add the garlic and fry a few minutes longer.

Pour in the broth and yeast.

Turn the heat high and bring to a boil.

Add the pasta and cook until the pasta is done.

Add soy sauce, salt and pepper to taste.

Ready to serve.

 

 

Black Eyed Pea and Eggplant Stew

 

 

Preparation time: about an hour

Serves: 6

 

Ingredients:

 

1 cup water

3 chopped tomatoes

2 tablespoons olive oil

1 chopped eggplant

Brown rice

1 chopped onion

3 chopped cloves of garlic

1 chopped green pepper

Salt and pepper to taste

1 can of black eyed peas

 

Directions:

 

Start cooking the brown rice.

Chop all vegetables.

While heating the rice, cook the eggplant, onion, garlic, green pepper and tomatoes.

Cook for about 10 to 15 minutes.

Add the water, salt and pepper.

Add the black eyed peas and stir/cook for a couple of minutes.

Let the mixture cool off for about 5 minutes, then add the rice.

Mix well.

Ready to serve.

 

 

Avocado Bean Salad

 

 

Preparation time: about 15 minutes

Serves: 4

 

Ingredients:

 

2 avocados

1 can of your favorite beans

Some banana peppers

1 chopped green pepper

1 chopped onion

3 tablespoons apple cider vinegar

2 tablespoons soy sauce

 

Directions:

 

Drain the beans.

Slice and chop up the avocados.

In a nice sized bowl, add and mix the beans, avocados and peppers.

Add the vinegar, soy sauce and onions.

Mix well.

Ready to serve.

 

 

Garlic Pasta Salad

 

 

Preparation time: about an hour

Serves: 4

 

Ingredients:

 

1 package pasta

3 chopped tomatoes

Seasonings

Salt and pepper to taste

5 cloves of garlic

Canola oil

 

Directions:

 

Boil and cook the pasta.

While the pasta is cooking, mix the chopped tomatoes with your favorite seasonings.

Drain and rinse the pasta.

Add the pasta to the tomato mixture.

Add the chopped garlic, oil and salt and pepper.

Mix well.

Ready to serve.

 

 

Mint Carrot Salad

 

 

Ingredients:

 

5 large chopped carrots

2 chopped stalks of celery

2 tablespoons chopped mint

3 chopped cloves of garlic

1 chopped lemon

3 tablespoons olive oil

2 tablespoons soy sauce

 

Directions:

 

Peel, grate and shred the carrots.

Put the shredded carrots in a bowl.

Add the mint, garlic, lemon and celery.

Mix well.

Chill for about 40 minutes.

Add the olive oil and soy sauce.

Mix well.

Ready to serve.

 

 

Broccoli and Potato Salad

 

 

Ingredients:

 

6 potatoes

1 pound broccoli, chopped

4 tablespoons olive oil

4 tablespoons apple cider vinegar

4 chopped cloves of garlic

Salt to taste

2 chopped onions

 

Directions:

 

Clean and chop the potatoes into chunks.

Boil the potatoes in a pot until tender, about 20 to 30 minutes.

Drain the potatoes, cover them and set them aside.

Steam the broccoli until tender, about 15 minutes.

Set the broccoli aside.

In a bowl, mix the oil, vinegar, garlic, salt and onions.

In a serving platter, center the potatoes and arrange the steamed broccoli around them.

Pour the oil dressing over the dish.

Ready to serve.

 

 

Orange Onion Avocado Salad

 

 

Ingredients:

 

1 small head of chopped cabbage

3 oranges

1 onion

5 tablespoons olive oil

5 cloves of chopped garlic

3 tablespoons apple cider vinegar

3 tablespoons soy sauce

2 tablespoons orange juice

1 sliced avocado

 

Directions:

 

Rinse and chop the cabbage.

Peel and slice the oranges and put the slices in a bowl.

Chop onions very thin and place in the bowl.

Add the garlic to the bowl.

Stir and mix the orange mixture well.

In another small bowl, mix the olive oil, vinegar, soy sauce and orange juice.

Stir the dressing mixture well.

Add the orange mixture to the cabbage.

Pour the dressing over the salad.

Ready to serve.

 

 

Tofu Mustard Salad

 

 

Ingredients:

 

1 block mashed tofu

2 chopped stalks of celery

1 chopped onion

3 tablespoons nutritional yeast

1 chopped dill pickle

4 cloves chopped garlic

5 tablespoons apple cider vinegar

6 tablespoons mustard

4 tablespoons soy sauce

3 tablespoons olive oil

2 chopped and grated carrots

 

Directions:

 

In a good sized bowl, mix the onion, garlic, celery, yeast, pickle, carrots and ½ of the tofu.

In a blender, blend together the rest of the tofu with the vinegar, mustard, soy sauce and oil.

Add the blended mixture to the salad bowl.

Mix well.

Ready to serve.

 

 

Rosy Orange Cabbage

 

 

Ingredients:

 

5 cups shredded red cabbage

2 oranges

Juice from one lemon

2 teaspoons olive oil

1 chopped onion

2 cloves chopped garlic

 

Directions:

 

Shred about 1 teaspoon of the peeling from an orange and set it aside.

Peel the oranges over a bowl so you catch all of the juice.

Set the oranges and the juice aside.

In a saucepan, mix 1 tablespoon of the orange juice, the oil and lemon juice.

Heat until boiling.

Add the cabbage, onion and garlic.

Cook and mix, stirring until the cabbage is crisp.

Add and stir the juice mixture.

Ready to serve.

 

 

Salsa Soup

 

 

Preparation time: 25 minutes

 

Ingredients:

 

15 chopped roma tomatoes

1 quart canned tomatoes

1 small head of cabbage

2 chopped onions

Salt and pepper

Juice from 2 lemons

3 chopped cloves of garlic

2 tablespoons of salt

 

Directions:

 

Put the roma tomatoes in a bowl.

Rinse and chop the cabbage and add it to the bowl.

Add the lemon juice.

Sprinkle with salt and pepper.

Put the canned tomatoes in a blender and blend well.

Pour the blended tomato mixture over the bowl ingredients.

Add the garlic.

Stir well and add salt and pepper to taste.

Ready to serve.

 

 

Tempeh Chicken Salad

 

 

Ingredients:

 

6 ounces tempeh

1 small head of cabbage

½ cup vegan mayonaise

2 chopped celery stalks

½ chopped onion

2 chopped garlic cloves

Juice of 1 lemon

1 tablespoon mustard

2 tablespoons soy sauce

2 tablespoons olive oil

 

Directions:

 

Steam the tempeh for about 30 minutes.

Let the tempeh cool for about 10 minutes, then cut into small cubes.

Add the remaining ingredients and mix well.

Ready to serve.

 

 

Super Sugar Pea Mushroom Soup

 

 

Ingredients:

 

1 cup chopped mushrooms

½ chopped onion

2 chopped cloves of garlic

2 tablespoons olive oil

1 cup water

4 cups veggie broth

1 cup soy milk

1 can of peas

1 tablespoon sugar

Salt and pepper to taste

 

Directions:

 

Mix the mushrooms, onion, garlic, oil and water in a baking pan.

Preheat oven to 350 degrees.

Cover the pan and bake the mixture for about 40 minutes.

Remove and let the mushroom mixture cool while set aside.

Put the broth, soy milk and sugar in a saucepan and heat until it comes to a simmer.

Add salt and pepper to taste.

Add the peas to the saucepan and let cook for a few minutes.

Blend the soup in a blender.

Put entire ingredients back in a saucepan and heat on low heat.

Ready to serve.

 

 

Slow Cooker Veggie Chili

 

 

Ingredients:

 

2 cans northern beans, drained

1 cup corn

1 chopped onion

1 chopped stalk celery

1 can tomato paste

1 chopped carrot

5 chopped cloves of garlic

2 teaspoons chili powder

Salt and pepper to taste

1 cup water

 

Directions:

 

Put all the ingredients in a crock pot.

Add the water last and stir in the water.

Cook the crockpot on high for about 5 or 6 hours until the veggies are tender.

Ready to serve.

 

 

Eggplant & Zucchini Veggie Stew

 

 

Ingredients:

 

2 eggplants, chopped in chunks

2 sliced zucchinis

2 chopped onions

3 tablespoons canola oil

1 chopped green pepper

6 chopped cloves of garlic

2 cans of cooked beans of your choice

Salt and pepper to taste

2 cups water

 

Directions:

 

Heat the oil in a skillet.

Add the onions and ½ of the cup of water.

Cook and stir until the onions are turning brown.

Add the garlic, eggplant and pepper.

Cook for about 10 minutes.

Add the zucchini and the rest of the water, and cover to heat for about 5 minutes.

Stir often while heating.

Add and stir in the beans with the liquid.

Add the salt and pepper.

Cover the mixture and cook until the zucchini is tender.

Ready to serve.

 

 

Barley Salad

 

 

Ingredients:

 

2 cups cooked barley

2 chopped onions

2 small chopped tomatoes

5 chopped cloves of garlic

1 chopped cucumber

Juice from 2 lemons

 

Directions:

 

In a big mixing bowl, mix together all ingredients well.

Ready to serve.

 

 

Avocado Salad

 

 

Ingredients:

 

4 avocados, chopped

1 cup rice

1 small package spinach

2 chopped carrots

Juice from 2 lemons

½ cup apple cider vinegar

2 cups water

½ teaspoon salt

 

Directions:

 

In a saucepan, bring the water to a boil.

Add the rice and salt, cover and simmer until tender.

While cooking rice, in another saucepan, mix together the soy sauce, lemon juice and vinegar and bring to a boil.

Remove the sauce mixture from the heat.

Mix the cooked rice with the sauce mixture.

Let the mixture cool.

Stir the avocado and carrots in the rice.

Place the spinach on serving plates.

Scoop the avocado rice mixture on top of the spinach.

Ready to serve.

 

 

Spinach Pasta Salad

 

 

Ingredients:

 

5 cups cooked macaroni

2 cups salsa

1 chopped onion

2 cups tomato

1 chopped red pepper

1 chopped green pepper

1 cup corn

1 cup red beans

 

Directions:

 

Mix together the macaroni and 1 cup of the salsa.

Chill the mixture in a fridge for about 1 hour.

Add and mix the rest of the ingredients.

Chill for about 3 hours.

Ready to serve.

 

 

Banana Nut Salad

 

 

Ingredients:

 

2 peeled and cut bananas

½ cup chopped walnuts

Juice from 1 lemon

½ cup raisins

 

Directions:

 

Mix the bananas, walnuts and raisins together in a mixing bowl.

Pour the lemon juice over the mixture.

Toss and mix well.

Ready to serve.

 

 

Sweet Potato Chowder

 

 

Ingredients:

 

1 cup chopped sweet potatoes

2 cups corn

1 chopped onion

1 chopped carrot

1 chopped stalk of celery

2 chopped tomatoes

1 chopped green pepper

9 cups water

2 tablespoons soy sauce

1/3 cup cornstarch with 1/3 cup water

 

Directions:

 

Put all of the vegetables and the water in a large cooking pot.

Start heating the pot, and add the soy sauce.

Bring the mixture to a boil, stirring often and well.

Reduce the heat to a simmer, cover and simmer for about an hour.

Add the cornstarch water mixture and stir well.

Cook for about 10 more minutes.

Ready to serve.

 

 

Tofu Chicken Stew

 

 

Ingredients:

 

1 ½ blocks of tofu, sliced into cubes

6 chopped potatoes

1 chopped onion

2 chopped stalks of celery

2 chopped carrots

8 cups water

4 tablespoons nutritional yeast

2/3 cup flour

6 tablespoons soy sauce

2 tablespoons apple cider vinegar

3 chopped cloves of garlic

Salt and pepper to taste

3 tablespoons vegan spread

 

Directions:

 

Preheat oven to 400 degrees.

Put the tofu and all of the veggies in a big baking casserole dish.

Add all the remaining ingredients.

Stir and mix well.

Cover the dish and bake for about 90 minutes.

Ready to serve.

 

 

Raw Avocado Tomato Soup

 

 

Ingredients:

 

2 chopped avocados

4 tomatoes

1 small chopped onion

Juice from 1 lemon

½ cup chopped walnuts

3 chopped cloves of garlic

3 tablespoons canola oil

1 teaspoon sliced ginger

 

Directions:

 

Put all ingredients in a blender except for the avocado, walnuts and onion.

Blend well until smooth.

Add the remaining ingredients.

Stir and mix well.

Ready to serve.

 

 

Awesome Veggie Borscht

 

 

Preparation time: 1 hour

 

Ingredients:

 

4 boiled beets

1 can tomatoes

5 chopped potatoes

1 chopped head of cabbage

1 chopped onion

2 cans of beans

Salt and pepper to taste

Canola oil

15 cups water

 

Directions:

 

Boil the water in a big cooking pan at high heat.

As the water starts to boil, add the potatoes.

Add the salt and pepper and boil the potatoes.

While the potatoes are cooking, in a separate saucepan, fry the onions in the oil a few minutes.

Add the tomatoes to the onions and cook for several minutes.

Add the tomato mixture to the boiling potatoes.

Add the beans to the boiling mixture.

Continue to cook and boil the potato mixture.

After about 20 minutes of cooking, add the cabbage.

Cook for about 15 minutes.

Add the beets.

Cook the mixture for about 10 to 15 minutes.

Ready to serve.

 

 

Veggie and Tofu Stew

 

 

Preparation time: about an hour

 

Ingredients:

 

1 package tofu, cut into cubes

1 can pinto beans

1 can green beans

1 can peas

3 chopped tomatoes

3 chopped potatoes

1 chopped onion

2 chopped carrots

5 chopped cloves of garlic

Juice from 1 lemon

5 cups water

Seasonings to taste

 

Directions:

 

In a large pot, cook the onion in some water.

Add the pinto beans, greens beans, peas and tomatoes.

Add the cups of water.

Add the seasonings.

Add the lemon juice.

Cook until simmering.

Add the garlic, potatoes, carrots and tofu.

Cook until the potatoes are tender.

Ready to serve.

 

 

Cheesy Tater Salad

 

 

Preparation time: 30 minutes

 

Ingredients:

 

10 chopped potatoes

1 block of tofu

1 small chopped onion

2 stalks of chopped celery

2 chopped carrots

5 tablespoons soy sauce

3 tablespoons olive oil

5 tablespoons nutritional yeast

3 tablespoons mustard

3 chopped cloves of garlic

 

Directions:

 

Boil the chopped potatoes until soft.

In a blender, mix together the tofu, soy sauce, oil, yeast and mustard. Blend until smooth.

Set the blended tofu dressing mixture aside.

Drain, rinse and dry the potatoes.

Put the potatoes in a large mixing bowl.

Add the dressing, onions, carrots, celery and garlic.

Mix well.

Set in fridge for about 2 to 3 hours.

Ready to serve.

 

 

Salsa Chili

 

 

Preparation time: about 1 hour

 

Ingredients:

 

3 cans of beans

1 jar of salsa

1 can refried beans

1 can corn

4 chopped cloves of garlic

3 chopped tomatoes

 

Directions:

 

Put everything in a crockpot.

Cook for about 6 hours.

Ready to serve.

 

 

Olive Pasta Salad

 

 

Preparation time: 30 minutes

 

Ingredients:

 

4 ounces of pasta

6 chopped olives

1 chopped onion

½ chopped red pepper

½ block tofu, chopped into cubes

2 tablespoons olive oil

1 tablespoon apple cider vinegar

2 tablespoons soy sauce

2 chopped cloves of garlic

 

Directions:

 

Cook, rinse and drain the pasta.

Mix together the tofu, onion, pepper and olives with the pasta in a large mixing bowl.

In another bowl, mix the vinegar, soy sauce, oil and garlic.

Pour the dressing mixture over the pasta mixture.

Mix well.

Ready to serve.

 

 

Super Lentil Stew

 

 

Preparation time: 40 minutes

 

Ingredients:

 

1 cup lentils

1 chopped onion

4 chopped cloves of garlic

6 chopped mushrooms

2 chopped carrots

½ cup chopped broccoli

Salt and pepper to taste

Canola oil

Water

 

Directions:

 

In a large cooking pot, heat the oil.

Add the onions and mushrooms.

Stir and cook for a couple of minutes.

Add about 1 cup of water.

Cook until the water is boiling.

Add the carrots and broccoli.

Then add the garlic.

Stir and cook for a few minutes.

Add the lentils with 6 cups of water.

Cook, boil and stir until the lentils are soft and ready.

Add more water as needed.

While cooking, add salt and pepper to taste.

Ready to serve.

 

 

Broccoli Slaw

 

 

Ingredients:

 

2 cups chopped broccoli

1 chopped small head of cabbage

1 cup apple cider vinegar

2 chopped carrots

1 chopped apple

1 cup raisins

4 chopped cloves of garlic

2/3 cup vegan mayonaise

½ cup orange juice

 

Directions:

 

Mix together the broccoli, cabbage, carrots, apple and raisins in a large mixing bowl.

Add the mayonaise, juice and vinegar.

Stir and mix well.

Add the garlic and mix well.

Ready to serve.

 

 

Creamy Broccoli Soup

 

 

Preparation time: about 15 minutes

 

Ingredients:

 

1 cup chopped broccoli

2 cups soy milk

2 chopped cloves of garlic

1 tablespoon nutritional yeast

 

Directions:

 

Steam the broccoli.

Heat the soy milk in a small cooking pan until it starts to boil.

Add the garlic and yeast to the milk and stir briefly.

Add the broccoli and stir briefly.

Remove from heat.

Ready to serve.

 

 

Sweet Potato and Kidney Bean Stew

 

 

Preparation time: about 45 minutes

 

Ingredients:

 

3 chopped sweet potatoes

1 can cooked kidney beans

1 chopped onion

1 chopped carrot

1 cup chopped mushrooms

1 chopped green pepper

1 chopped tomato

4 chopped cloves of garlic

1 tablespoon chopped ginger

1 teaspoon cinnamon

Salt and pepper to taste

Canola oil

Water

 

Directions:

 

Heat the oil in a cooking pot.

Add the onion and fry until it becomes soft.

Add the sweet potatoes, carrots, green pepper, mushrooms, garlic and ginger.

Cook for several minutes.

Add salt and pepper, the tomato , cinnamon and water.

Stir and cook for several minutes.

Lower the heat to simmer, cover the pot and simmer for about 30 minutes.

Add the beans, raise the heat and cook for about 15 to 20 minutes.

Ready to serve.

 

 

Tater and Celery Soup

 

 

Preparation time: about 90 minutes

 

Ingredients:

 

6 chopped potatoes

3 chopped stalks of celery

1 chopped onion

2 tablespoons oil

Salt and pepper to taste

Lots of water

 

Directions:

 

Heat the oil in a big cooking pan.

Add the onion and celery to pan and cook until soft.

Add the potatoes and cook for about 10 minutes.

Add the water and cover the pan with a lid.

Cook until the water is boiling.

Add the salt and pepper to taste.

Continue cooking and boiling for about 30 minutes.

Reduce the heat to simmer and continue to cook with the lid on for about 45 minutes.

Check and see if the potatoes are tender. If not, continue to simmer until they are tender.

Once potatoes are tender, remove the lid, raise heat and boil for about 20 minutes.

Ready to serve.

 

 

Sweet Potato Garlic Soup

 

 

Preparation time: 2 hours

 

Ingredients:

 

6 peeled and chopped sweet potatoes

1 chopped onion

6 chopped cloves of garlic

½ cup canola oil

1 cup soy milk

4 cups veggie broth

Salt and pepper to taste

 

Directions:

 

In a large cooking pot, heat the oil.

Add the potatoes and onions.

Heat and cook until the onions are soft.

Add the garlic, salt and pepper.

Cook for about 5 minutes.

Add the broth.

Cover the pot and reduce the heat to low.

Let simmer for about an hour.

Blend all of the mixture in a blender, and return mixture back to the pot.

Add the soy milk.

Cook for several minutes, until mixture begins to boil.

Remove from heat.

Ready to serve.

 

 

Baked Squash Soup

 

Preparation time: about 4 hours

 

Ingredients:

 

5 squash, cut in halves

4 peeled carrots

1 chopped onion

5 chopped cloves of garlic

1 teaspoon chopped ginger

1 cup crushed pineapple

Lots of water

 

Directions:

 

Preheat oven to 350 degrees.

Scoop out the insides of the squash.

Place the halves face up in a baking pan.

Evenly pour the pineapple in all of the halves.

Spread and arranged the carrots and onion around the squash.

Pour a couple of cups of water in the pan.

Cover with foil.

Bake a little over 2 hours.

Remove from the oven and let cool for several minutes.

Scoop out the pulp.

Put the pulp, carrots and onions in a cooking pot.

Add the baked liquid along with lots of water, about 10 cups.

Add the ginger and the garlic.

Heat the pot and bring to a boil, stirring well.

Once boiling, lower the heat to a simmer.

Cover the pot with a lid and let simmer for about 20 minutes.

Ready to serve.

 

 

Fruit & Soy Yogurt Soup

 

 

Preparation time: about 5 hours

 

Ingredients:

 

1 cup soy yogurt

1 chopped apple

1 chopped pear

2 chopped peaches

1 cup chopped strawberries

Juice from 1 lemon

4 cups water

1 cup orange juice

3 tablespoons arrow root

 

Directions:

 

In a cooking pot, bring the water to a boil.

Add the apple, pear, peaches, strawberries, lemon and orange juice.

Heat and stir for a few minutes.

Reduce the heat and let simmer for about 5 minutes.

Mix the arrowroot with some water and make a thin paste.

Add the arrowroot mixture to the soup.

Simmer for about another 5 minutes.

Remove from heat and let cool.

Add the yogurt and stir well.

Chill for about 4 hours.

Ready to serve.

 

 

No Chicken Noodle Soup

 

 

Ingredients:

 

1 cup chopped carrots

2 stalks chopped celery

Veggie broth

Cooked rice noodles

1/3 cup chopped mushrooms

Salt and pepper to taste

 

Directions:

 

In a cooking pan, mix together the broth and veggies.

Cook until boiling.

When boiling, add the cooked noodles.

Boil and cook for several minutes.

Add the salt and pepper to taste while cooking.

Ready to serve.

 

 

Indonesian Rice Salad

 

 

Preparation time: about 30 minutes

 

Ingredients:

 

9 cups cooked brown rice

1 chopped onion

1 chopped green pepper

2 chopped stalks of celery

1 cup peas

1/3 cup raisins

For the dressing:

Juice from 1 lemon

4 chopped cloves of garlic

1/3 cup maple syrup

½ teaspoon chopped ginger

3 tablespoons apple cider vinegar

3 tablespoons soy sauce

1 teaspoon turmeric

 

Directions:

 

In a bowl, mix together all of the dressing ingredients.

Pour the dressing mixture over the cooked rice.

Stir the rice well.

Add the remaining ingredients.

Stir well.

Ready to serve.

 

 

Wheat Pasta Salad

 

 

Preparation time: about 20 minutes

 

 

Ingredients:

 

2 cups whole wheat pasta

½ cup chopped black olives

1 cup chopped tomatoes

1 chopped onion

5 chopped cloves of garlic

5 tablespoons olive oil

1 tablespoon apple cider vinegar

1 tablespoon soy sauce

 

Directions:

 

Boil, drain and rinse the pasta.

In a mixing bowl, add the olives, tomatoes, onion and garlic.

Mix well.

Add the olive oil, vinegar and soy sauce to the mixed veggies.

Mix well.

Add the pasta to the veggie mixture.

Mix well.

Ready to serve.

 

 

Mock Chicken Lime Salad

 

 

Preparation time: 40 minutes

 

Ingredients:

 

1 package mock vegan chicken strips

2 chopped tomatoes

2 chopped avocados

5 chopped cloves of garlic

1 chopped onion

1 chopped green pepper

½ head of cabbage

1 cup chopped black olives

Juice from 3 limes

Apple cider vinegar

Canola oil

 

Directions:

 

Chop up the cabbage and use it for the bed of the salad.

Put the avocado slices in the middle of the salad.

Heat some oil in a frying pan.

Add the onions and fry until the onions are soft.

Add the tomatoes, garlic, green pepper and chicken strips.

Add the lime juice.

Cook for several minutes.

Remove from heat.

Pour the heated mixture over the avocado cabbage.

Top the salad with the black olives

Coat with the vinegar as a dressing.

Ready to serve.

 

 

Pasta Corn Salad

 

 

Preparation time: about 45 minutes

 

Ingredients:

 

1 package pasta, your choice

2 cups corn

1 chopped red pepper

1 cup apple cider vinegar

1/3 cup soy sauce

 

Directions:

 

Cook, rinse and drain the pasta.

Place the pasta in a large mixing bowl.

Add the corn and pepper.

Mix well.

Add the vinegar and soy sauce.

Mix well.

Put in fridge and refrigerate overnight.

Ready to serve.

 

 

Quinoa Fruit Salad

 

 

Ingredients:

 

1 cup cooked quinoa

½ cup dried cherries

½ cup raisins

1/3 cup chopped almonds

½ cup apple cider vinegar

Salt and pepper to taste

 

Directions:

 

In a mixing bowl, mix together the quinoa, cherries and raisins.

Add the almonds.

Mix well.

Add the vinegar.

Mix well.

Put in fridge and let chill for several hours.

Remove from fridge.

Add salt and pepper to taste.

Ready to serve.

 

 

Veggie Tuna Salad

 

 

Ingredients:

 

1 package tofu, mashed

2 chopped stalks of celery

1 chopped onion

1 grated carrot

1 cup vegan mayonaise

Juice from 1 lemon

2 tablespoons tamari

 

Directions:

 

In a mixing bowl, add the mashed tofu, onion, carrot and celery.

Mix well.

In a separate bowl, add the mayonaise, lemon juice and tamari.

Stir well.

Add the juice mixture to the tofu mixture.

Stir and mix well.

Ready to serve.

 

 

Crock Pot Veggie Soup

 

 

Ingredients:

 

1 chopped onion

1 cup corn

1 chopped green pepper

3 chopped potatoes

2 chopped stalks of celery

1 chopped carrot

4 chopped cloves of garlic

Chopped cabbage

Water

 

Directions:

 

Put all the veggies in a crock pot.

Fill the rest of the crock pot with water.

Stir to mix the veggies well.

Set crockpot on high.

Cook for 8 to 10 hours, checking hourly to stir and mix.

Continue cooking until the veggies are soft and ready.

Ready to serve.

 

 

Lentil Salad

 

Ingredients:

 

2 cups cooked lentils

3 chopped tomatoes

1 chopped onion

2 stalks chopped celery

3 chopped cloves of garlic

Juice from 2 lemons

2 tablespoons canola oil

 

Directions:

 

Boil, drain and rinse the lentils.

In a bowl, mix the lemon juice, oil and garlic together well.

Once lentils have cooled, add the celery, tomatoes and onions to the lentils.

Add the dressing.

Mix well.

Set mixture in the fridge and let chill for several hours.

Ready to serve.

 

 

Cranberry Beet Rice Soup

 

 

Ingredients:

 

5 beets, peeled and sliced

1 cup chopped cranberries

1 cup cooked rice

1 chopped onion

3 chopped cloves of garlic

3 cups water

1 chopped apple

2 tablespoons vegan spread

2 tablespoons canola oil

3 cups cranberry juice

Salt and pepper to taste

 

Directions:

 

Heat the oil and butter in a skillet.

Add the onion and garlic and fry until onion is soft.

Add the beets, water, cranberry juice, apple, cranberries, salt and pepper.

Stir, cook and bring to a boil.

Once boiled, reduce heat to a simmer and cover for about 15 minutes.

Remove cover and add rice.

Stir and cook a few minutes.

Ready to serve.

 

 

Sweet Cranberry Chutney

 

 

Ingredients:

 

1 pound cranberries

1 chopped onion

1 chopped apple

1/3 cup sugar

1/3 cup raisins

3 chopped cloves of garlic

1/3 cup white vinegar

1/3 cup orange juice

1 teaspoon chopped ginger

½ teaspoon vanilla

 

Directions:

 

Put all the ingredients in a frying pan.

Heat, cook and stir to a boil.

Reduce heat and continue cooking.

Cook and stir for about an hour until the mixture is thick.

Ready to serve.

 

 

Sweet Potato and Tomato Garlic Soup

 

 

Ingredients:

 

7 chopped cloves of garlic

1 can sweet potatoes

2 cups veggie broth

1 chopped onion

1 cup chopped tomatoes

Salt and pepper to taste

Canola oil

 

Directions:

 

In a cooking pot, heat some oil.

Add the onions and fry until soft.

Add the garlic, tomatoes and broth.

Stir, cook and bring mixture to a boil.

Reduce heat to a simmer.

Cover and let simmer for about 20 minutes.

Stir and cook for several minutes, adding salt and pepper to taste.

Ready to serve.

 

 

Great Greens and Veggie Soup

 

 

Ingredients:

 

5 cups greens, chopped

2 cups spinach, chopped

2 baked potatoes, peeled and chopped

½ cup chopped celery

½ cup chopped carrots

2 chopped onions

5 chopped cloves of garlic

Salt and pepper to taste

Canola oil

Water

 

Directions:

 

In a cooking pot, heat some oil.

Add the onion and heat for a few minutes.

Add the celery, carrots, garlic and potatoes.

Cook for about 5 minutes.

Add 2 cups of water and the greens.

Cook for about 5 to 10 minutes until the greens have softened.

Add about 5 to 8 cups of water.

Bring to a boil.

Add some salt and pepper and cook for a few minutes.

Reduce heat to a simmer and cover with a lid.

Let soup simmer for about 30 minutes.

Add the spinach and raise the heat.

Cook for several minutes until the spinach is tender.

Ready to serve.

 

 

White Bean Salad

 

 

Ingredients:

 

2 cups cooked white beans

1 cup chopped celery

½ chopped onion

1/3 cup chopped pickles

3 chopped cloves of garlic

1/3 cup vegan mayonnaise

1 tablespoon mustard

 

Directions:

 

Put the beans in a mixing bowl.

Mash them halfway with a fork.

Add the remaining ingredients.

Stir and mix well.

Set in the fridge and let chill for a few hours.

Ready to serve.

 

 

Potato Tofu Fruit Salad

 

 

Ingredients:

 

3 cups chopped potatoes

2 chopped pears

1 chopped onion

1/3 cup chopped pecans

½ package tofu, mashed

1/3 cup mustard

1/3 cup apple cider vinegar

Juice from 2 lemons

 

Directions:

 

Steam the potatoes until tender.

Set the steamed potatoes aside to cool.

In a mixing bowl, add the pears, pecans and onion.

Mix well.

Add the potatoes.

Mix well.

Put the tofu, mustard, vinegar and lemon juice in a blender.

Blend until smooth and creamy.

Pour the blended mixture over the potato mixture.

Mix well.

Put the mixture in the fridge to chill for a few hours.

Ready to serve.

 

 

Black Eyed Pea Sweet Tater Salad

 

 

Ingredients:

 

3 sweet potatoes, peeled and chopped

1 chopped onion

5 chopped cloves of garlic

2 tablespoons seasonings

Juice from 3 lemons

5 cups black eyed peas, cooked

Canola oil

Water

Salt and pepper to taste

 

Directions:

 

In a large cooking pot, add the sweet potatoes with water.

Bring to a boil and cook until the potato chunks are tender.

Remove the chunks from the heat, drain and set aside.

In a large skillet, heat some oil.

Add the onion and fry until soft.

Add the garlic and seasonings.

Fry and stir for about 2 or 3 minutes.

In a mixing bowl, add the peas, lemon juice, potatoes and onion herb mixture.

Toss and mix well.

Add salt and pepper to taste.

Mix well.

Set in the fridge for a few hours to chill.

Ready to serve.

 

 

Squash and Apple Soup

 

 

Ingredients:

 

1 large squash, peeled and chopped

2 chopped apples

1 chopped onion

Canola oil

6 cups water

Juice from 2 lemons

Salt and pepper to taste

1/3 cup nutritional yeast

 

Directions:

 

In a large cooking pot, heat a little oil.

Add the onions and cook for about 5 minutes until soft.

Add the squash and apples.

Lower the heat to a simmer, cover the pot and let the mixture heat for about 20 minutes.

Stir often while heating.

Add the water, salt and pepper.

Bring the mixture to a boil.

Reduce the heat to a simmer.

Cover and let cook for about 25 minutes.

Raise the heat and add the lemon juice and yeast.

Stir and cook for a few minutes.

Ready to serve.

 

 

Zucchini Cinnamon Soup

 

 

Ingredients:

 

1 chopped zucchini

1 chopped onion

5 chopped cloves of garlic

1 teaspoon cinnamon

1 teaspoon cumin

2 cups soy milk

3 cups water

Juice from 2 lemons

Canola oil

 

Directions:

 

In a cooking pan, boil the water.

Add the zucchini and cook for several minutes.

Lower the heat and cover for several minutes for the zucchini to become tender.

Remove the pan from heat and set aside to cool.

In a skillet, heat some oil.

Add the onion, garlic, cinnamon and cumin.

Cook and stir until the onion is soft.

Put both mixtures in a blender.

Blend until mixture is chopped well.

Pour into a bowl and add the soy milk.

Stir and mix well.

Put the mixture in the mixture in the fridge and let chill for several hours.

Remove from the fridge and add the lemon juice.

Stir and mix well.

Ready to serve.

 

 

Mushroom Chickpea Stew

 

 

Ingredients:

 

1 cup mushrooms, chopped

2 cups chickpeas, rinsed and drained

2/3 cup chopped black olives

2 cups chopped tomatoes

2 chopped onions

6 chopped cloves of garlic

½ cup apple cider vinegar

Salt and pepper to taste

Olive oil

 

Directions:

 

In a cooking pot, heat the oil.

Lower the heat, add the onions and cook until onions are soft.

Add the garlic and mushrooms.

Cook and stir for about 5 minutes.

Add the vinegar.

Stir and cook for several minutes.

Add the chickpeas, tomatoes and olives.

Stir and cook for about 10 to 15 minutes.

Add salt and pepper to taste while cooking.

Remove from heat when mixed and cooked well.

Ready to serve.

 

 

Beet Pineapple Salad

 

 

Ingredients:

 

1 can beets, drained

1 can crushed pineapple, drained

2 cups liquid from the beets, pineapple and water

3 stalks celery, chopped

1 tablespoon sugar powder

Juice from 2 lemons

 

Directions:

 

Put the sugar powder in the 2 cups of the liquid.

Let the sugar soak in the liquid for about 5 minutes.

Put the liquid mixture in a cooking pan.

Heat and simmer until the sugar is dissolved.

Add remaining ingredients except for the celery.

Cook, stir and heat for several minutes.

Add celery, cook and stir for a few minutes.

Transfer the cooked mixture to a bowl.

Put in fridge and let chill.

Ready to serve.

 

 

Creamy Pumpkin Soup

 

 

Ingredients:

 

1 can pumpkin

2/3 cup applesauce

1 cup soy milk

5 cups water

1 chopped onion

1 teaspoon cumin

 

Directions:

 

Put the onion and 1/3 cup of water in a cooking pan.

Heat, cook and stir until the onion is soft.

Add the remaining water, applesauce and pumpkin.

Stir and cook for several minutes.

Add the cumin and cook until the mixture begins to boil.

Add the soy milk and cook for about 2 or 3 minutes.

Ready to serve.

 

 

Mustard Macaroni Salad

 

 

Ingredients:

 

1 package macaroni, cooked

1 cup chopped carrots

1 cup chopped celery

1 cup chopped red peppers

1 cup peas

2 chopped onions

1/3 cup mustard

1 cup vegan mayonnaise

1 cup veggie broth

 

Directions:

 

Cook, drain and rinse the macaroni.

Transfer the cooked pasta to a large mixing bowl.

Add half of the broth to the pasta and toss well to mix.

Add carrots, celery, peppers, peas and onions to the pasta.

Toss and mix well.

In another bowl, add the remaining broth and remaining ingredients.

Stir and mix well.

Pour the dressing mixture over the pasta mixture.

Toss and mix well.

Cover the mixture and set in the fridge to chill for a few hours.

Ready to serve.

 

 

Avocado and Raspberry Salad

 

 

Ingredients:

 

Mixed greens

Sliced cucumber

Slices of avocado

Chopped onions

Chopped garlic

½ cup soy milk

1/3 cup canola oil

1/3 cup apple cider vinegar

1 cup raspberries

 

Directions:

 

Put the milk, oil, vinegar and raspberries in a blender.

Blend until smooth and creamy.

In a mixing bowl, add some greens.

Add the cucumber slices to the greens and mix well.

Add the avocado slices and onions to the mixture.

Toss and mix well.

Pour the blended dressing mixture over the salad mixture.

Ready to serve.

 

 

Spinach Dill Potato Soup

 

 

Ingredients:

 

3 potatoes, chopped

1 chopped onion

¼ cup chopped dill

2 cups spinach, chopped

7 cups veggie stock

Juice from 2 lemons

Salt and pepper to taste

 

Directions:

 

In a cooking pot, add the potatoes and stock.

Heat and bring to a boil.

Reduce heat, simmer and cook until potatoes are tender.

Drain the potatoes and and set the stock aside in a bowl.

Set the potatoes aside and return the stock to the pot.

Bring the stock to a boil.

Add the onions and dill.

Reduce the heat and simmer for about 5 minutes.

Add the spinach, stir, bring to a boil, then simmer for about 10 minutes.

Return the potatoes to the pot.

Add the lemon juice.

Stir and bring the mixture to a boil.

While boiling, add the salt and pepper to taste.

Ready to serve.

 

Thank you for reading my book. If you enjoyed it, won’t you please take a moment to leave me a review at your favorite retailer?

 

Thanks!

 

Jack Truman

 

About the author:

 

Jack Truman is an award-winning filmmaker and 30 year veteran of stage and film. A former professor at Texas A&M University, Truman has also appeared in several television series and major motion pictures. Combined, Truman’s films have screened at over 400 film festivals worldwide to date. Jack was on the Short film Jury at the Slamdance Film Festival in Park City, Utah. He has a Master’s degree in Communications and a Bachelor’s degree in Business.

 

Discover other titles by Jack Truman

No Budget Filmmaking

Poems From a Life Less Traveled

 

Connect with Me:

Follow me on Twitter: http://twitter.com/thatjacktruman

Friend me on Facebook: http://facebook.com/trumanjack

Subscribe to my blog: http://undergroundfilmmaker.blogspot.com/

 

Dixie Publishing is an independent book publisher. Follow us on Facebook at https://www.facebook.com/dixiepublishing


The Vegan Cookbook: 497 Recipes

A plant-based diet: Is good for you Is good for the animals Is good for the planet THE VEGAN COOKBOOK: 497 RECIPES is a collection of 497 healthy, mouth-watering plant based recipes free from any animal products. Author Jack Truman, a lifetime vegan and animal rights activist, has compiled a collection of his favorite family plant-based recipes over a lifetime. Obesity is a growing problem in America. According to science, Animal Agriculture is the leading primary source to Climate Change. Millions of animals are slaughtered by the hour for human consumption. And a meat-centered diet is a major factor in Heart Disease, Cancer, Diabetes and all major diseases. By adopting a plant-based diet and a vegan lifestyle, individuals can save the lives of animals, save their own lives from obesity and disease, and end Global warming. THE VEGAN COOKBOOK : 497 RECIPES is a healthy, nutritious resource of great recipes, free from any animal products.

  • ISBN: 9781311437488
  • Author: Jack Truman
  • Published: 2016-06-20 07:05:24
  • Words: 54476
The Vegan Cookbook: 497 Recipes The Vegan Cookbook: 497 Recipes