VEGGIE EGGLESS FU YOUNG

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VEGGIE EGGLESS FU YOUNG

Source: From 'A Celebration of Wellness'

 

Veggies:

1 T Bragg's Liquid Aminos

2 T water

1/2 cup celery, minced

1/2 cup bell pepper, chopped

1 cup mushrooms, sliced

1/3 cup red onion, chopped

1/2 cup green onions, sliced

1/2 T garlic, minced

2 cups bean sprouts

Batter: 1 lb tofu

1 T each -- Bragg's Liq Aminos, arrowroot powder, egg

replacer

2 T water

2 tsp baking powder

1 tsp onion powder

3/4 cup flour

 

1 recipe Mushroom Sauce (follows)

 

Preheat griddle on medium heat.

Put the Bragg's and water in a wok, heat on medium

high and saute celery, peppers, mushrooms and red

onion for 4 to 5 minutes. Stir in the green onions,

garlic and bean sprouts, then turn off the heat and

put the veggies into a medium mixing bowl.

Put the batter ingredients into a food processor and

puree until creamy. Stir into veggies. On a well

warmed, lightly oiled griddle, spoon on the

batter-veggie mixture, flatten it out. Keep pancakes

4 " in diameter so they will be easy to flip over with

a spatula. Cook 4 to 5 minutes per side (or until

set). (If your griddle isn't very hot, they make take

up

to 7 minutes per side)

Makes 1 dozen pancakes, 4 servings.

 

MUSHROOM SAUCE

 

4 cups mushrooms, chopped fine

1/2 cup red onions

1 1/2 T lemon juice

1 T liquid aminos

2 1/4 cups water

2 T arrowroot powder

2 garlic cloves, pressed

1 T tahini

cracked pepper and nutmeg, freshly grated to taste

 

Saute mushrooms and onions in lemon and aminos on low

heat for about 5 minutes in a wok or large skillet.

Blend water, arrowroot, garlic and tahini until

thoroughly blended; stir into mushroom sauce. Stir and

heat until almost boiling, reduce heat, stirring until

thick. Puree 1/2 of the sauce for a smoother

consistency. Serves 6 -- 1/2 cup servings.

 

 

 

 

 

 

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