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From marshamiller2570

 

BBQ Tofu

 

Ingredients:

 

1 block of regular Tofu, extra-firm

your favorite BBQ sauce

2 med onions

any other sandwich fixings

Directions:

1) On the day before you want to eat your BBQ, put the tofu in freezer .... I

find by freezing the tofu, it has a more meaty texture. On the next day, thaw

tofu and squeeze out all the water.

 

2) Slice it into what ever size you like.

 

3) Cover bottom of casserole dish with your favorite BBQ sauce. Put tofu in and

coat with BBQ sauce.

 

4) Cook BBQ Tofu on 350 for 25 minutes, covered.

 

5) Uncover BBQ Tofu, and cook for 25 more minutes. Let cool.

 

6) Saute onions. When BBQ Tofu has cooled, eat as a sandwich with lettuce

tomatoes

 

Yummmmmy

 

Serves: 4

 

Preparation time: 1 hour 15 minutes

 

 

 

 

 

From Susi

 

Black Bean Spread

 

Ingredients:

 

1 can black beans

1 small onion

1 tbls vinegar

1 tbls mustard

1-2 garlic clove

parsley

Directions:

Drain and rinse beans. Place beans in a bowl and mash with a potato masher,

leaving some beans whole. Dice onion and mix into beans and vinegar, mustard

crushed garlic and a dash of parsley. This spread gets better with age so

refrigerate at least 1 hour. Spread on bread, pita, tacos or whatever works for

you delicious!!

 

Preparation time: 10 minutes

 

 

 

 

From sharway

 

Chipotle Enchilada Sauce

 

Ingredients:

 

1 can tomato sauce (the very plain kind, NOT Italian)

2-3 small chipotle peppers (either dried or canned)

1-2 cloves garlic

1/2 small onion

Directions:

If you are using dried chipotle peppers, reconstitute in boiling water for at

least 20 minutes. After that time, drain off water(and save for later use if

desired). Remove the stem and seeds. If using canned chipotles, remove stems and

seeds, reserving some adobo sauce. Add chipotles and tomato sauce to a blender.

Blend until very smooth, and no visible chunks of pepper remain. Taste for

spiciness. If desired, add some of the soaking liquid from the dried peppers or

more adobo sauce from the canned peppers for more kick. Add the garlic and onion

and blend again until smooth.

 

In addition to dipping tortillas in the sauce and pouring over rolled-up

enchiladas, don't forget to coat the bottom of the pan with this sauce before

putting the enchiladas in. It ensures that nothing will stick and it's better

than greasing the pan and adding unwanted fat and calories. Plus it just tastes

so good!

 

Serves: 6-8

 

Preparation time: 10 minutes

 

 

 

 

From Emily Wallner (silverbean) silverbean3

 

Easy, Quick Iron-Packed Brown Rice Hot Cereal

 

Ingredients:

 

0.5 cup brown rice (leftover or fresh)

1 tsp blackstrap molasses

1.5 tsp raisins

Tiny bit of soymilk (just enough to wet the rice down a little)

Directions:

1. Put rice into a microwave-safe bowl or, if you don't use a microwave, a small

pot.

 

2. Add raisins, soymilk and blackstrap molasses.

 

3. a) If using microwave, zap on high for about forty seconds or to the

temperature you prefer.

 

b) If using the stove, heat up all ingredients on medium heat until warm.

 

4) Remove from heat/microwave and let cool a little bit.

 

5. Enjoy!

 

***Note: This is not a sweet hot cereal. Add sweetener if desired.***

 

Serves: 1+

 

Preparation time: Two minutes

 

 

 

 

From donjodi

 

Fried Zucchini Sandwich

 

Ingredients:

 

1 zucchini

flour

unflavored soy milk or other milk substitute

vegan margarine or oil

Directions:

Slice zucchini fairly thin. Dip slices in soy milk. Dip in flour. Fry until

desired doneness.

 

I like it on white bread with ketchup.

 

Kinda fattening, but a tasty way to use up all the zucchini from the garden.

 

 

 

From chandra

 

Nutty Chocolate Chunk Shortbread

 

Ingredients:

 

1 1/2 cups unbleached wheat flour

3/4 cup soy margarine, chilled

1/2 cup cane sugar

1/4 cup rolled oats

1 cup vegan chocolate, chips or chopped

1 cup chopped walnuts

1/2 cup chopped hazelnuts

a couple dashes of cardamom and cinnamon

Directions:

Heat your oven to 350 degrees Fahrenheit. Mix all of the ingredients except the

margarine together. Cut the cold margarine in pieces and add to the ingredients.

You can use a pastry cutter to mix in the margarine, I like to use my hands. Mix

everything until the margarine is fully incorporated with the rest of the

ingredients and a soft dough is formed. Put the dough into a 7x9 inch pan and

press and flatten it in. Bake it for about 30 minutes, or until the top is

golden and the edges are browned.

 

Serves: 16

 

Preparation time: 15 min.

 

 

 

 

 

 

 

 

From Katie, f1ghtth3syst3m

 

Peach Smoothie

 

Ingredients:

 

1/3 block of firm tofu

1 29 oz can of peaches and juice

Directions:

Cut about 1/3 of the tofu off and save the rest for later. Put it in the blender

and blend until it's liquid. (Actually, buying liquid tofu would make more sense

but when I made this drink I used firm tofu because it was all I had.) Add the

peaches gradually along with the juice and blend until smooth and creamy. I

recommend refrigerating this before serving because warm smoothies are not that

great. This is great for anytime and it takes only minutes to make. Enjoy!

 

Serves: about 4

 

Preparation time: 2 minutes

 

 

 

 

 

From Jane

 

Simple Italian Tofu

 

Ingredients:

 

1/2 standard package firm tofu

1 medium tomato

bread crumbs

olive oil

soy sauce

Italian dressing

1 lemon

Directions:

Cut tofu into strips.

 

Combine ingredients, MINUS BREADCRUMBS, and whisk...use your judgement on how

much of each you want to use, but a majority of it must be Italian dressing.

squeeze the lemon into mixture.

 

Place tofu in tupperware and add marinade, place in fridge and allow to marinade

for at least an hour, the more the better.

 

Remove tofu and place in baking pan, heat oven to 450 degrees and let bake 40

minutes, turning over half way and addind marinade

 

Halfway through sprinkle bread crumbs generously on tofu, don't do this too

early or the bread crumbs become soggy in the marinade.

 

When time is up, serve with sliced tomato.

 

Serves: 1-2

 

Preparation time: 45 min

 

 

 

 

 

From Carla

 

Spicy Korean Tofu

 

Ingredients:

 

1 lg block (10cm square) extra firm tofu

salt

oil for frying

2 tbsp soy sauce

1 green onion, sliced

5 cloves garlic, crushed

1 tbsp Korean chilli powder (kochu garoo) or 1-2 dried chillies finely chopped

1 tsp sugar

1 tbsp light corn syrup

1 tsp sesame oil

Directions:

Sprinkle tofu lightly with salt and allow to sit while preparing other

ingredients. Mix all other ingredients and set aside. Cut tofu into 2cm cubes,

fry in oil over a high heat until yellow. Over a medium heat add other

ingredients and bring to simmer. Simmer until desired consistency is achieved.

Serve with rice.

 

Serves: 6

 

Preparation time: 20 mins

 

 

 

 

From kgardne6

 

The Best of All Veggie Burgers

 

Ingredients:

 

1 15 oz. can garbanzo or black beans (I like garbanzo best)

1/4 cup each grated onion and red or yellow pepper, drained on paper towels

3-4 garlic cloves, minced

1/2 - 3/4 tsp. each of dried red pepper, cumin, coriander, chili powder

1 tsp. each of oregano and basil

1 tbsp. parsley

salt and pepper to taste

1/2 cup each coarsely chopped cashews, sunflower seeds

1 teaspoon sesame oil (best flavor) or other oil

wax paper

Directions:

Preheat oven to 350 Degrees Fahrenheit.

 

Combine all ingredients in a food processor and pulse until texture is course

but blended well. You may need to add a little water so the texture is just

moist enough to be able to blend in the food processor. You can let this sit to

blend for 1-2 hours in the refrigerator, or use immediately.

 

Place a large piece of wax paper on a cutting board. Scoop out about 1/2 cup

servings into the wax paper for a total of 5 patties. Shape into patties. Dust

with corn flour lightly.

 

Spray a cookie sheet with nonstick spray. Put the cookie sheet on top of the

patties, and, holding both together, invert the cutting board and remove. Lift

off the wax paper and your burgers should all hold their shape nicely and not

stick. Bake at 350 degrees F. for 20 minutes. Garnish as desired and enjoy!!

These burgers have a great flavor, a nutty texture, are loaded with protein, and

this recipe really works!! You can freeze them in Ziploc bags for quick meals on

the go too.

 

Serves: 5

 

Preparation time: 40 minutes

 

 

 

--

 

 

From AnnieVeg

 

Vegetarian Beans and 'Sausage'

 

Ingredients:

 

1 15 oz can black beans, drained

1 15 oz can diced tomatoes

1 small onion chopped

1 14 oz tube Lightlife Gimme Lean sausage flavored

Any spices you wish to add

Directions:

Saute onions in oil until transparent in large frying pan. Crumble sausage and

combine with onion. Continue to saute until sausage is browned. Add black beans,

tomatoes, and spices and mix well until warm all the way through.

 

Serve over rice, couscous, or pasta.

 

Serves: 4

 

Preparation time: 30