Guest guest Posted June 18, 2001 Report Share Posted June 18, 2001 Recipe from Betty Betty's Pate Ingredients: * 2 pkgs. of firm tofu pressed and drained of most of the whey * 2 envelopes of Lipton Recipe Secrets - Onion * 1 tsp. of garlic powder Directions: Break up the tofu into large pieces before pressing to make it easier to express the whey from the curd. Put all of the ingredients into a food processor and blend until it has the consistency of a pate or spread. Chill and serve with crackers or veggies. I hope you enjoy this as much as my family does. -- Recipe from Charlotte Blueberry Scones Ingredients: * 1/2 cup granulated sugar * 3 Tbsp cold vegan margarine * egg replacer (equivalent to one egg) * 1 cup all purpose flour * 1 1/2 tsp baking powder * 1/3 cup vegan sour cream (or vegan plain yogurt) * 1/2 cup fresh or frozen blueberries Directions: In a food processor, combine sugar, margarine, egg replacer and vanilla; pulse on and off just until the mixture is crumbly. Add flour, baking powder and vegan sour cream; pulse on and off just until everything is combined. Stir in the blueberries. Drop the batter on baking sheet in 8-10 equal amounts. Bake in centre of the oven for 12-15 minutes or until scones are golden. Serves: 8-10 scones Preparation time: 20 min at most -- Recipe from Ganymede Chocolate Thick Shake Ingredients: * 1/2 pint Tofutti vanilla almond bark * 1/2 pint Tofutti NY style chocolate * enough vanilla soymilk to make slightly liquidy Directions: Combine in blender. Pour into glass and enjoy! -- Recipe from this is from my Dad Missy jesus.heals Delicious Gluten-free Crepes Ingredients: * 1 cup brown rice flour * egg replacer for 3 eggs * 1/4 to 1/2 cup water (My Dad guesses. He says he goes by consistency. The crepe batter * should be smooth) * 1 to 2 Tbsp. of oil * For the topping: * rasperberries, blueberries, strawberries, etc. any of these will do. * your favorite nuts or nut butter * maple syrup Directions: Mix together 1 cup brown rice flour, egg replacer, oil, and water in a bowl. Pour a small amount of batter in a frying pan, and cook each side throughly. Crepes should be slightly golden brown when done. Topp with nut butter, fruit, and maple syrup. Yumm! This is a great meal anytime! Enjoy.:-) Serves: 4-6 Preparation time: 10 mins. -- Recipe from Chelsey Watkins Flax Bread for Bread Machines Ingredients: * 9-11 ounces water * 1 1/2 tsp. salt * 1 1/2 tbsp. vegetable oil (canola or peanut preferably)* * 2 tbsp. mollasses * 2 1/4 c. bread flour * 1 1/4 c. whole wheat flour * 1 tsp. vital wheat gluten * 1/2 c. organic flax seeds * 2 1/2 tsp. active dry yeast Directions: All ingredients must be at room temperature. (70-80 degrees F, or around 21 degrees C) Use less water in the given range for high altitudes and higher humidity and weather conditions. Add ingrendients to bread pan in the exact order given, making a well in the centre of the dry ingredients to place yeast. Put your bread machine on a whole wheat setting. When finished cooking, place on a wire rack to cool. * note: using peanut oil will help keep your bread fresher longer Serves: 2 lbs. loaf -- Recipe from Peter Franks with Beans Ingredients: * 2 vegetarian hot dogs * 1/2 cup canned and rinsed red kidney beans * 1/2 cup vegetarian baked beans * 2 Tbsp mustard * 1/2 cup soy cheddar cheese Directions: Prepare hot dogs as directed. Mix all ingredients except cheese over medium heat. When heated, transfer to a casserole dish. Top with cheese and bake till cheese is melted. This makes a quick and very delicious lunch/dinner. Serves: 1 Preparation time: 30 -- Recipe from Susi Grilled Portabella Mushroom Sandwich Ingredients: * 1/4 cup soy sauce * 2 garlic cloves peeled * 1 tsp vinegar * 1 portabella mushroom * 1 whole wheat bun * olive oil * lettuce, tomato, cucumber, ketcup, mustard Directions: Mix soy sauce crushed garlic and vinegar together. Soak whole mushroom cap on both sides. Add a little olive oil to pan heat and add mushroom, grill on both sides. Garnish bun with condiments. This is perfect when you're on the go! Serves: 1 Preparation time: 15 -- Recipe from Leslie/ yoleh79 Leh's Rockin' Three Bean Veggie Chili Ingredients: * 1-2 yellow onions (chopped) * 2 (or more) garlic cloves (minced) * 2-3 green, red or yellow peppers (chopped) * 1 package of Gimme Lean (or any other non-meat crumbles) * 1 can black eyed peas (drained and rinsed) * 1 can black beans (drained and rinsed) * 1 to 2 cans kidney beans (drained and rinsed) * 1 very big can of whole tomatoes with liquid * 1 can of tomato paste * 1 jar of hot salsa * salt, pepper, herbs to taste and hot peppers if you can handle it! Directions: In a large stock pot, saute the onions, garlic, and peppers. Add the veggie crumbles and cook until lightly browned. Add beans, tomatos, tomato paste, and salsa. Stir it up! Taste to see what it needs...season it to your liking. I like to add chilli powder (just a touch), and cilantro. Cover and let it simmer until you find your friend Neal eating from the pot (which is usually about 45 minutes/the time that it takes the aroma to fill the house). This recipe is easy and delicious, and it satisfies all of my meat-eating friends! Feel free to play around with it. Sometimes I add corn, rice, lima beans....anything goes! Have fun! Oh, and serve with crispy tortilla chips and soy cheese on top.... yummy... I am hungry! Serves: 4-8 Preparation time: 20+ min? -- Recipe from Bunnicula Meaty Pasta Bake Ingredients: * 1 package Barilla penne * 1 package Fantastic Sloppy Joe mix, prepared as directed, with oil and tomato paste * 1 medium/large jar Prego chunky garden green pepper and mushroom pasta sauce * 1 red onion, sliced into very thin slices * 4 cups fresh leaf spinach Directions: Mix the prepared sloppy joe mix with the Prego sauce, and set to simmer, while you boil the pasta according to the box directions. Spread a thin layer of sauce in the bottom of two 7x11 casserole dishes. Layer red onions on top of sauce, and spinach leaves on top of that, splitting evenly between the two dishes. Using a slotted spoon, spoon the pasta out of the boiling water (so a bit of the water comes with it), in a layer on top of the spinach layers, and top off with the rest of the sauce, spooning it on and spreading it out evenly. Place in a 400º oven for 20 minutes, or until most of the liquid is absorbed. Take out of oven, and let sit for 10 minutes before serving. perfect for potlucks, or if you like to bake ahead for emergency meals, it freezes well. Serves: a lot Preparation time: 1 hr -- Recipe from Max Froding / maxf Protein Bars Ingredients: * 3 Tbsp Peanut butter * 2 Tbsp Maple syrup * 4 Tbsp Dark brown sugar * 3 Tbsp ground soy nuts * 12 Tbsp soy milk * 1 Tbsp cocoa powder * 3 Tbsp Flax seed meal * 3 Tbsp oatmeal * 1/2 tsp cinnamon * 1 tsp Vitamin C powder * 1/4 tsp sea salt Directions: Heat the soy milk, peanut butter, maple syrup and brown sugar in a small pan on the stovetop. Slowly add the remaining ingredients into the pan. Pour the mixture into a shallow 9x6 pan lined with plastic wrap, smooth out the mixture evenly by pressing down with another piece of plastic wrap. Place in the freezer for about one hour. Cut up into small individual bars. Makes about 6 - 10 protein bars. Preparation time: 5 minutes -- Recipe from kimlance Smoked Tofu Broccoli Wagon Wheels Ingredients: * 1 bunch broccoli * 1 package smoked or baked tofu (Smoked or Savory flavor recommended) * 1/2 lb pasta (Wagon Wheels are great for this recipe) * olive oil to taste (approx 1 tablespoon) * 1 Tablespoon vegetable stock (optional) * pine nuts (totally optional) Directions: Start water boiling for pasta. Cut broccoli florets into small bite-sized pieces. For reduced fat, put the florets in a microwaveable bowl with 1 Tablespoon vegetable stock, cover lossely, and microwave until the broccoli is lightely steamed but still firm (apporx 3 minutes, or to preference). For more fat (because sometimes us vegans need a little fat), fry broccoli in a bit of olive oil and 1/2 Tablespoon optional vegetable stock until bright green but still firm. While cooking, slice smoked tofu into small bite-sized pieces and add to broccoli. Cook for a minute more just to heat the tofu and mix the flavors. When pasta is done, drain it, put it back in the saucepan and then add a little bit of olive oil, just enough to coat the pasta (or to taste). Add the broccoli tofu to the pasta, plus the optional pine nuts, and gently mix. Tip: for small quantities of veggie stock, freeze some in an ice cube tray, then transfer to baggies. Alternately, try the powdered vegetable stock found in health food stores. This dish is nice because the smoked tofu gently flavors everything. And it is fun to spear one piece of broccoli, one piece of tofu, and one wagon wheel on your fork per bite! It would probably be a good recipe to try on kids. Serves: 2 Preparation time: 10-15 minutes -- Recipe from Ganymede Strawberry Thick Shake Ingredients: * 1 pint Tofitti vanilla almond bark * frozen sliced strawberries * enough vanilla soymilk to make liquidy Directions: Combine & mix in blender. Pour into glass and enjoy! -- Recipe from Rhys (rhys) Super Kale Pita Sandwich Ingredients: * Kale (amount varies depending on number of servings) * bean sprouts * olives * low sodium teriyaki sauce * whole wheat pita bread * garlic Directions: Tear kale into bite sized leaves, put in frying pan. Add bean sprouts and low-sodium teriyaki sauce. (If you prefer, you may use olive oil or your favorite sauce instead--anything works). Briefly stir-fry the kale, sprouts, and sauce. On a plate, cut whole-wheat pita in half to leave you with 2 sandwiches. Slice olives in half. I prefer green olives, but any will do. Layer the mixture from the frying pan with the olives inside the pita until the bread is filled. Enjoy! Healthy, delicious, unbelievably easy. Serves: varies Preparation time: 1 minute -- Recipe from Rhys (rhys) Vegetable Potpourri Lettuce Wraps Ingredients: * any vegetables you love or have laying around * 1 head of lettuce (iceberg, romaine, or even cabbage) * teriyaki sauce * oriental dressing (optional) * garlic/seasoning (optional) * 1 small lime (optional) * Chinese noodles (Ramen, etc.) Directions: This recipe is fabulous because it tastes great. It is healthy, easy, and cleans those odds and ends of veggies out of your fridge. Cut up any veggies into bite-sized pieces and put in frying pan...crispier veggies work best. Eggplant adds a 'meaty' texture if you want that. Crumble a pack of noodles into the frying pan along with vegetables. Add garlic, onion, or whatever your favorite seasoning is. For the sauce, I've found the best combo to be teriyaki sauce and several spoonfuls of oriental dressing, but you can use just teriyaki, or soy sauce, or whatever you like. Dump sauce into pan with other stuff. Briefly stir-fry mixture until noodles are tender and spoon into large lettuce leaves (any kind). For extra-soothing refreshment, squeeze fresh lime into mixture. Roll up the lettuce leaves and mixture like a taco, enjoy! Wonderful served cold also with the lime. Perfect for summer days! If you live with meat-eaters they will also love this. You can even sneak in some soy 'beef'! -- Recipe from Roxanne Reti Vegetable Risotto Ingredients: * 1 cup rice * i Tbsp. margarine * 2 1/2 cup of vegetable stock * 1 cup frozen mixed vegetables * 75 mL vegan parmesan cheese Directions: 1) Cook rice according to directions. 2) Melt margarine in pan. Stir in frozen veggies, let cook, continue to stir. 3) Add half vegetable stock to rice. 4) Add rice to veggies in pan, and stir in remaining stock. 5) Add desired amount of parmesan cheese, stir well. 6) Serve Serves: 2 Preparation time: 30-40 min Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.