6 recipes

[Guest guest]

I received these today from a friends. Not all are gluten free, but

easy to adapt. Thought I would just send them along.

Amy

 

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Ok so here are some of my favorite vegan recipies:

 

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Cracker Barrel Cheddar ~The Guilt-Free Gourmet (My adaptions are in

parenthises)

 

Ingredients:

1/2 C Sesame Tahini (I omit this)

1/4 C Lemon Juice (I omit this)

4 Tbs Nutritional Yeast Flakes

1/2 C (4oz jar) Pimiento

1-1/2 tsp Salt

1 tsp Onion Powder

1/2 tsp Garlic Powder

3 Tbs Emes Unflavored gelatin (or any kosher unflavored gelatin), dissolved

in 1/2 C cold water (I use 4 tbs or pkgs, it makes it a little firmer)

 

(I put everything in the blender except the geletin...then while it's

blending I open the geletin packages and pour them in. I don't do the 1/2

cup cold water and 1/2 cup boiling water. I just put 1 cup of hot water in

with everything else. I found that if I just at the geleting while the

blender is on, I don't have a problem with lumps of geletin)

 

Directions

* Bring an additional 1/2 C water to a boil.

* Place ALL ingredients, including the gelatin and boiling water, into a

blender.

* Blend thoroughly, until mixture is smooth and creamy.

* Pour into a sprayed mold and refrigerate. A small bread pan works or a

plastic container.

* When thoroughly chilled and set, turn out onto a dish.

 

(I usually slice the cheese into 2in wide chunks and freeze it. That way it

lasts longer and I can just take a chunk out for cooking or I can grate it

over pizza and other stuff)

 

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Vegan Mac & Cheese Using the Vegan Cheese Recipe Above

 

Ingredients:

Elbow Macaroni noodles

1 or 2 chunks of vegan cheese

1/2 stick margerine or 1/4 C soy butter

1/4 C all-purpose flour

1/2 tsp salt

1/4 tsp pepper

1/4 tsp ground mustard or dijon mustard

1/4 tsp worcestershire sauce

2 C soy milk (or any nut milk)

 

Directions:

Heat oven to 350. Cook macaroni as directed on package. While macaroni is

cooking, melt butter in a saucepan over low heat. Stir in flour, salt,

pepper, mustard, vegan cheese and Worcestershire sauce. Cook over low heat,

stirring constantly, until mixture is smooth and bubbly; remove from heat.

Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 min.;

remove from heat. Drain macaroni. Gently stir macaroni into cheese sauce.

(now you can either serve it like this or you can bake it. Usually for time

sake I don't bake it but it's up to you) Pour into ungreased 2-qt

casserole. Bake uncovered 20-25min or until bubbly.

 

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Cheesy Rice with Vegan Cheese Recipe ~ A Recipie of Laura Mancia's

 

Make a batch of white or brown rice. Melt 1 or 2 chunks of vegan cheese and

stir in 2 small cans of green chilies. Ad cheese and chili mixture to rice

and put in a casserole. Add salt and pepper to taste. You can bake it on

350 for 20 min if you want or serve it as is.

 

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Soy Chocolate Mousse

 

Ingredients:

2 packages (12.3 oz each) silken tofu

12 oz semi-sweet chocolate chips (or carob), melted in microwave or double

boiler

2 tbsp maple syrup

1/2 cup soy or almond milk (I use chocolate)

 

Directions:

Chill and eat it as chocolate mousse or pour it into a graham cracker crust,

chill and serve it as chocolate cream pie. (after it is set...if I make it

into pie...I have sprinkled chocolate chips and nuts over the top. You can

totally experiment with this. I also thought of making fudgsicles out of

this recipie too...yum!)

 

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Chocolate Ice Cream ~ " How it all Vegan! "

 

Ingredients:

2 C soft tofu

1 C soy milk

1/2 C oil

1/2-1 C dry sweetener

1/4 C cocoa powder

1 Tbsp vanilla extract

dash of salt

 

Directions:

In a food processor, blend together all the ingredients until very smooth

and creamy. Place in a sealable container and freeze. Remove from freezer

and defrost for 20-40 min. Place back in food processor and blend again.

Spoon back into container (at this point. You mad add chocolate chips or

crumbled cookies if you like), then re-freeze. Remove from freezer 5 min

before serving. Makes 4-6 servings.

 

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No Shortening Biscuits ~ " Cooking With the Micheff Sisters "

 

Ingredients:

1-1/2 C unbleached flour

1/2 C whole wheat pastry flour ( I don't use this cause I never have any on

hand so I just up the regular flour to 2 cups)

1 Tbsp baking powder

1/2 tsp salt

1/4 C canola oil or light olive oil

6-8 oz soy milk

 

Directions:

Stir the dry ingredients together in a large mixing bowl. Pour in the oil.

Cut it in with a pastry blender or two better knives until mixture is

" pebbly " in texture. Gradually stir in the soy milk. Stop adding the soy

milk when the mixture separates from the sides of the bowl and forms a ball.

Roll the dough out on a floured surface and cut into biscuits. Bake on a

cookie sheet at 425 degrees for about 10min, or until golden brown on the

outside and slightly doughy on the inside. Serve warm.

 

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So those are my favorite vegan recipies:) The vegan cheese has been

invaluable to me. I use it in all recipies that call for cheese except for

sandwiches...I use tofutti cheese for those.

 

Have a great day;)