Guest guest Posted August 20, 2003 Report Share Posted August 20, 2003 From casey, 08/18/03 " Chicken " Pot Pie Ingredients: tofu vegan cream of mushroom vegetables-whatever you like vegan dough or pre-made pie shells spices - whatever you use to get a poultry taste - I use poultry seasoning, sage, garlic, onion salt, parsley, salt, and whatever else I can find Directions: I don't know exact measurements of anything. I just threw it in. cut tofu into squares-probably 1/2 inch. put spices and around 1/2 cup water in a bowl and mix. Add tofu and refrigerate overnight. Bake tofu at 350 degrees until it gets a tough almost hard texture. Put in spice mix. Add vegetables and refrigerate overnight. Mix cream of mushroom with other ingredients and place in pie shell. place another shell on top. bake in 350 until crust is brown. The tofu gets a chickeny texture that I've never got in tofu before. the recipe takes forever but its worth it. Preparation time: 3 days <A HREF= " http://vegweb.com/cgi/print.cgi?breakfast/5954 " >Print</A> Add to: <A HREF= " http://vegweb.com/cgi/recipebox.cgi?food/breakfast/5954 " >Recipe Box</A> | <A HREF= " http://vegweb.com/cgi/grocerylist.cgi?food/breakfast/5954 " >Grocery List</A> | <A HREF= " http://vegweb.com/cgi/mealplanner.cgi?food/breakfast/5954 " >Meal Planner</A> From Katie, 08/18/03 Blue Hawaii Shake Ingredients: 1/2 cup pineapple, canned or fresh (if canned drain first) 1/2 cup blueberries, fresh or frozen 5 ice cubes 1/3 cup club soda or water Directions: Combine ingredients in a blender. Blend on High Speed for 2 minutes, or until ice is crushed. Pour in a glass and garnish with a pineapple slice and a drink umbrella, or with a strawberry sliced halfway through. Serves: 1 Preparation time: 2 mins <A HREF= " http://vegweb.com/cgi/print.cgi?sweets/5948 " >Print</A> Add to: <A HREF= " http://vegweb.com/cgi/recipebox.cgi?food/sweets/5948 " >Recipe Box</A> | <A HREF= " http://vegweb.com/cgi/grocerylist.cgi?food/sweets/5948 " >Grocery List</A> | <A HREF= " http://vegweb.com/cgi/mealplanner.cgi?food/sweets/5948 " >Meal Planner</A> From Clotilde Menendez, wonderful, 08/18/03 Coconut Tofu Cheesecake Ingredients: 1 nutty granola pie crust (recipe included) (have it ready) 1 16 oz. pkg. Silken tofu, crumbled 1/3 cup brown sugar 2 Tbs. neutral-tasting cooking oil 1/4 cup whole wheat pastry flour 1/4 cup soy milk 1 cup shredded or powdered coconut 1 tsp. lemon rind 1/2 tsp. salt 2 Tbsp. lemon juice 3/4 tsp. non-alcoholic lemon extract Directions: First, prepare your pie crust as follows: Grind coarsely 2-2 1/2 cups of your favorite granola (best if it does not contain fruit pieces), add to it 2 Tbs. wheat germ. Place this dry mix in a pie plate and mix in 1/3 cup of water in which you have dissolved 1 Tbs. of lemonade from concentrate. Mix until granola-wheat germ mix is evenly moistened. Press unto the plate, shaping edges carefully. Pre-heat oven at 350º 5-10 min. Set aside. Prepare your cheesecake as follows: Combine all ingredients in a bowl. Place half of the mixture in a blender and blend till very smooth, dump into pie crust, repeat with other half. When pie is full, smooth top. Can substitute lemon for orange juice, rind and extract. Serves: 6-8 Preparation time: About 1 hr. <A HREF= " http://vegweb.com/cgi/print.cgi?breakfast/5949 " >Print</A> Add to: <A HREF= " http://vegweb.com/cgi/recipebox.cgi?food/breakfast/5949 " >Recipe Box</A> | <A HREF= " http://vegweb.com/cgi/grocerylist.cgi?food/breakfast/5949 " >Grocery List</A> | <A HREF= " http://vegweb.com/cgi/mealplanner.cgi?food/breakfast/5949 " >Meal Planner</A> From Aura Ramirez/pilgrimsgate , 08/18/03 Easy Breakfast Spread Ingredients: 2 cups crushed pineapple 18-20 dates 1 cup cooked millet 1/4 cup golden raisins 1/4 cup shredded coconut 2 Tbs. orange juice from concentrate Directions: Powdered nuts or almonds. Blenderize all ingredients till smooth, adding a little more juice if necessary. Now to form your sandwiches, you spread this mixture evenly on toasted bread of your preference, sprinkle evenly with powdered nuts, cover with another slice of toast and enjoy it! If you want, you may visit my website for more easy recipes like this one: <A HREF= " www.frontiernet.net/%7Erexfam " > www.frontiernet.net/~rexfam</A> Serves: Minimum 2 Preparation time: 15 min. <A HREF= " http://vegweb.com/cgi/print.cgi?kids/5945 " >Print</A> Add to: <A HREF= " http://vegweb.com/cgi/recipebox.cgi?food/kids/5945 " >Recipe Box</A> | <A HREF= " http://vegweb.com/cgi/grocerylist.cgi?food/kids/5945 " >Grocery List</A> | <A HREF= " http://vegweb.com/cgi/mealplanner.cgi?food/kids/5945 " >Meal Planner</A> From numbersix, 08/18/03 Franks in Blankets Ingredients: a packet of your favorite tofu hot dogs vegan puff pastry dough Directions: In a skillet, cook the dogs till they brown and blister, while the dough sits out defrosting. Wrap the dogs in a square and roll them up like a cigar. Then cut into smaller pieces to desired appetizer size. In an oven preheated to 375-400 degrees F, bake the rolled dogs for about 25min. or until they are fluffy and golden brown. Preparation time: 1hr- tops! <A HREF= " http://vegweb.com/cgi/print.cgi?ethnic/5947 " >Print</A> Add to: <A HREF= " http://vegweb.com/cgi/recipebox.cgi?food/ethnic/5947 " >Recipe Box</A> | <A HREF= " http://vegweb.com/cgi/grocerylist.cgi?food/ethnic/5947 " >Grocery List</A> | <A HREF= " http://vegweb.com/cgi/mealplanner.cgi?food/ethnic/5947 " >Meal Planner</A> From Sarah Booth/rubybean1977, 08/18/03 General Tao's Tofu Ingredients: 1 box of firm tofu egg replacer for 1 egg 3/4 cup cornstarch vegetable oil for frying 3 chopped green onions 1 Tablespoon minced ginger 1 Tablespoon minced garlic 2/3 cup vegetable stock 2 Tablespoons soy sauce 4 Tablespoons sugar red pepper to taste 1 Tablespoon sherry (optional) 1 Tablespoon white vinegar steamed broccoli Directions: Drain, dry and cut tofu into 1 inch chunks. You can freeze tofu the night before to get a more " chicken-like " consistency, but it isn't necessary. Mix the egg replacer as specified on the box and add an additional 3 tablespoons water. Dip tofu in egg replacer/water mixture and coat completely. Sprinkle 3/4 cup cornstarch over tofu and coat completely. Watch out that the cornstarch doesn't clump up at the bottom of the bowl. Heat oil in pan and fry tofu pieces until golden. Drain oil. Heat 3 Tablespoons vegetable oil in pan on medium heat. Add green onions, ginger and garlic, cook for about 2 minutes. Be careful not to burn garlic. Add vegetable stock, soy sauce, sugar, red pepper and vinegar. Mix 2 Tablespoons water with 1 Tablespoon cornstarch and pour into mixture stirring well. Add fried tofu and coat evenly. Serve immediately with steamed broccoli over your choice of rice. Serves: 4 Preparation time: 30 Minutes <A HREF= " http://vegweb.com/cgi/print.cgi?bread/5951 " >Print</A> Add to: <A HREF= " http://vegweb.com/cgi/recipebox.cgi?food/bread/5951 " >Recipe Box</A> | <A HREF= " http://vegweb.com/cgi/grocerylist.cgi?food/bread/5951 " >Grocery List</A> | <A HREF= " http://vegweb.com/cgi/mealplanner.cgi?food/bread/5951 " >Meal Planner</A> From Jennifer, 08/18/03 Healthy Carrot Spice Muffins Ingredients: 1 cup rye flour 1 cup whole wheat flour 2 tsp. baking powder 1/2 tsp. salt 1 tsp nutmeg 1 tsp. allspice 1 tsp cinnamon 1/2 tsp powder ginger 1/4 cup vegetable oil 1/2 cup succanat or turbinado sugar powder egg replacer to replace one egg 1 cup soy milk 1 tsp vanilla 1/2 cup chopped nuts 1 cup shredded carrot Directions: Preheat the oven to 350 degrees. lightly grease muffin tins. In a large bowl mix the flours, salt, baking powder, nuts, and spices (if you don't want to buy all these different spices, you can substitute about 3 tsp. of pumpkin pie spice). In a medium bowl mix the soymilk, oil, egg replacer, sugar, vanilla, and carrot. Add to the dry mixture and stir until just mixed. don't over mix. Pour evenly into muffin tins and bake at 350 for about 25-30 minutes. check to make sure they are done with a toothpick. Cool and serve! Makes a satisfying but healthy snack with the whole wheat, nuts, and carrot and the minimal oil and sugar. Serves: 6 Preparation time: 45 min <A HREF= " http://vegweb.com/cgi/print.cgi?bread/5952 " >Print</A> Add to: <A HREF= " http://vegweb.com/cgi/recipebox.cgi?food/bread/5952 " >Recipe Box</A> | <A HREF= " http://vegweb.com/cgi/grocerylist.cgi?food/bread/5952 " >Grocery List</A> | <A HREF= " http://vegweb.com/cgi/mealplanner.cgi?food/bread/5952 " >Meal Planner</A> From sandimac, 08/18/03 My Farm Wild Saksatoon Berry Muffins Ingredients: 2 cups whole barley flour 1 Tbsp baking powder (reserve 2 tsp) 1/3 cup sugar 1/4 cup chopped hazelnuts (optional) 1/3 cup cooking oil 1 cup water or apple juice 1/2 tsp pure vanilla extract 1 cup washed saskatoon berries (or blueberries or any other edible wild berry that doesn't have a great big seed, i.e. not wild cherries) Directions: Preheat oven to 400F. Oil 8 to 12 muffin tins. In a bowl combine flour with baking soda and sugar. In another bowl mix up water with oil and vanilla. Pour liquid ingredients into dry and mix up quickly until all ingredients are moistened, but do not over mix. Batter can look a little lumpyish. Fold in berries and nuts. Separate into muffin tins and sprinkle tops with the reserved sugar. Bake for 20-30 minutes depending on size of the tins. Muffins will be done when they are golden on top, pulling away from the edge of the pan and when the top springs back up when lightly pressed. NOTE: Saskatoons are a very popular and abundant berry where we are. Although we sometimes call them " highbush blueberries " they are actually related to the apple family. They are apparently loaded with antioxidants plus they taste great! They are also knows as June berries and Service berries I believe. Serves: 8-12 Preparation time: 35 min <A HREF= " http://vegweb.com/cgi/print.cgi?vegetables/5953 " >Print</A> Add to: <A HREF= " http://vegweb.com/cgi/recipebox.cgi?food/vegetables/5953 " >Recipe Box</A> | <A HREF= " http://vegweb.com/cgi/grocerylist.cgi?food/vegetables/5953 " >Grocery List</A> | <A HREF= " http://vegweb.com/cgi/mealplanner.cgi?food/vegetables/5953 " >Meal Planner</A> From Sandimac, 08/18/03 My Farm Zucchini Hash Ingredients: 2 Tbsp virgin grapeseed or olive oil 3 cloves garlic, sliced thin 1 cup sliced mushrooms 2 medium zucchini sliced 1/2 inch thick 1 deep red pepper sliced into strips 1 white onion, in rings 1 tbsp Italian herb mixture (oregano, rosemary, basil, thyme, etc.) 1 cup cooked and rinsed black beans Directions: Heat oil in frying pan. Add garlic and mushrooms, beans and zucchini and saute for about five minutes. Add red pepper, onion and herbs. Reduce heat, cover and cook for another five minutes until vegetables are warm and aromatic. Add sea salt and pepper to taste. Serve with noodles or whole grain bread. Serves: 4 Preparation time: 30 <A HREF= " http://vegweb.com/cgi/print.cgi?beans/5950 " >Print</A> Add to: <A HREF= " http://vegweb.com/cgi/recipebox.cgi?food/beans/5950 " >Recipe Box</A> | <A HREF= " http://vegweb.com/cgi/grocerylist.cgi?food/beans/5950 " >Grocery List</A> | <A HREF= " http://vegweb.com/cgi/mealplanner.cgi?food/beans/5950 " >Meal Planner</A> From Clotilde Menendez wonderful, 08/18/03 Nutty Garbanzo Balls Ingredients: 1 cup firm tofu, crumbled 2 cups pre-cooked garbanzo (chickpeas) 1/2 cup toasted sesame seeds (could use tahini if preferred) 2 cloves garlic peeled 1/2 to 1 tsp. onion powder salt to taste 1 Tbs. chopped parsley 1/2 cup quick oats (raw) 1 cup bread crumbs 1 potato sliced (raw) Directions: Blenderize all the ingredients together, except oats. Dump them into a bowl and incorporate the oats. Form balls. (If for some reason it's runny, add a little cornstarch). Bake at 350 degrees F. for 30 min. Serve with pasta or with whatever you like (even rice!) Top with a favorite sauce. If you liked this recipe, you might find more on my website: Delicioso (English site) at: <A HREF= " http://www.ieasysite.com/Delicioso " >www.ieasysite.com/Delicioso</A> Serves: Depends on size of balls. Preparation time: About 1 hr. <A HREF= " http://vegweb.com/cgi/print.cgi?sweets/5944 " >Print</A> Add to: <A HREF= " http://vegweb.com/cgi/recipebox.cgi?food/sweets/5944 " >Recipe Box</A> | <A HREF= " http://vegweb.com/cgi/grocerylist.cgi?food/sweets/5944 " >Grocery List</A> | <A HREF= " http://vegweb.com/cgi/mealplanner.cgi?food/sweets/5944 " >Meal Planner</A> From marzipan olives, 08/18/03 Refreshing Sorbetto in Grapefruit Shells Ingredients: 1 1/2 (355 ml) cups water 1 (235 ml) cup fresh mint leaves 3/4 or 1 cup (177 or 235ml) sugar depending on your sweet tooth 2 medium sized pink grapefruit Directions: 1.) In a small saucepan, combine the sugar, water, and fresh mint leaves. Allow the mixture to simmer over medium/ low heat for about 10 minutes, stirring occasionally. Do not let the sugar burn! Strain into a freezer- friendly container that seals (i.e., Tupperware) and discard the mint leaves. Seal the container and place in the refrigerator for about a half- hour to cool. 2.) While the mint syrup cools, make the grapefruit cups: Cut the two grapefruit into halves. Cut around each half, loosening the flesh from the outer skin, being careful to preserve hemisphere shape. The shells will be used as cups later. Remove the fruit from the peel with a grapefruit spoon or the like. Cover the shells and set aside in the refrigerator. 3.) Now make the grapefruit juice. Either run the grapefruit flesh through a juicer machine, or just squeeze the juice out with your hands. Add the juice to the cooled mint syrup, and beat together with a whisk. 4.) Place the mixture in freezer- friendly container into the freezer for about 3 hours, or until semi-firm (not solid). Remove from the freezer and place semi-solid mixture into the blender. Blend until smooth and slushy. 5.) Spoon the frozen sorbetto (slush) into the grapefruit shells. Cover and freeze until solid, 5 hours or overnight. 6.) Yummy! Serves: 4 Preparation time: 1 hour prep, 10 hours freezing time <A HREF= " http://vegweb.com/cgi/print.cgi?drink/5956 " >Print</A> Add to: <A HREF= " http://vegweb.com/cgi/recipebox.cgi?food/drink/5956 " >Recipe Box</A> | <A HREF= " http://vegweb.com/cgi/grocerylist.cgi?food/drink/5956 " >Grocery List</A> | <A HREF= " http://vegweb.com/cgi/mealplanner.cgi?food/drink/5956 " >Meal Planner</A> From cuty2shooz, 08/18/03 Smoothie Ingredients: 1 cup orange juice (or 2 oranges) 1/3 silken tofu (when it comes in those little package things) 7 ice-cubes bannanas strawberries peaches mangos apples Directions: First put in the orange juice, tofu and ice cubes and puree in blender. It looks gross but I promise by the end you'll have a delicous drink. Then put in the fruit (you can also use different fruits) and blend again. It's best when it's still cold. Vegi is the way 2 B!!! Serves: 3-5 small glasses Preparation time: about 5 min. <A HREF= " http://vegweb.com/cgi/print.cgi?breakfast/5955 " >Print</A> Add to: <A HREF= " http://vegweb.com/cgi/recipebox.cgi?food/breakfast/5955 " >Recipe Box</A> | <A HREF= " http://vegweb.com/cgi/grocerylist.cgi?food/breakfast/5955 " >Grocery List</A> | <A HREF= " http://vegweb.com/cgi/mealplanner.cgi?food/breakfast/5955 " >Meal Planner</A> From KitBuddy , 08/18/03 Super Smoothie Ingredients: 1/2 cup fresh pineapple 1/3 cup fresh or frozen blueberries 1 tsp. wheat germ 1 tsp carob powder 1/3 cup club soda or water 4 large or 5 small ice cubes Directions: Combine all ingredients in a blender. Blend on high speed until smooth. Serve immediately in glass and garnish with a pineapple slice or a strawberry slice. Serves: 1 Preparation time: 2 min <A HREF= " http://vegweb.com/cgi/print.cgi?snacks/5957 " >Print</A> Add to: <A HREF= " http://vegweb.com/cgi/recipebox.cgi?food/snacks/5957 " >Recipe Box</A> | <A HREF= " http://vegweb.com/cgi/grocerylist.cgi?food/snacks/5957 " >Grocery List</A> | <A HREF= " http://vegweb.com/cgi/mealplanner.cgi?food/snacks/5957 " >Meal Planner</A> From My friend, Flora. - hs2o, 08/18/03 Tamari Nuts Ingredients: 1/2 c. tamari sauce 2 c. almonds Directions: Bake the nuts at 350 F for 5 minutes. Turn them and pour the tamari sauce overtop. Bake for another 5 minutes. Turn them and turn the oven off. Leave nuts in the oven another 5 minutes. When you take them out, the tamari sauce should be completely absorbed. Let cool. You can also try different nuts, like walnuts, etc. These are addictive here! Serves: 2 c. Preparation time: 15 min. <A HREF= " http://vegweb.com/cgi/print.cgi?sweets/5946 " >Print</A> Add to: <A HREF= " http://vegweb.com/cgi/recipebox.cgi?food/sweets/5946 " >Recipe Box</A> | <A HREF= " http://vegweb.com/cgi/grocerylist.cgi?food/sweets/5946 " >Grocery List</A> | <A HREF= " http://vegweb.com/cgi/mealplanner.cgi?food/sweets/5946 " >Meal Planner</A> From rainlily, 08/18/03 Yummy Chocolate Chip Cookies Ingredients: 1 cup( 250 ml) softened margarine 3/4(200 ml) cup white sugar 3/4 (200 ml) cup brown sugar 1 tsp (5 ml) vanilla egg replacer equal to 2 eggs 2 1/4 (550 ml) cups flour 1 tsp (5 ml) baking soda 1/2(2.5 ml) tsp salt 2 cups (500 ml) chocolate chips Directions: Cream together margarine, sugars, vanilla and egg replacer, now add the flour, salt, baking soda and mix well. Mix in the chocolate chips and spoon onto an ungreased cookie and bake at 350 F/175C for 15 minutes or until browned. Serves: about 2 dozen cookies Quote Link to comment Share on other sites More sharing options...
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