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Roosts,  Vegan

Croon Nut Roost  

Serves 12

A large, impressive shaped nut roost makes a good

centrepiece for a Christmas table. Use a large, shaped

tin, such as an embossed or fluted raised pie mould or

shaped cake tin. This recipe quantity will fill a 3

pint volume tin. The roost is also very good eaten

cold and is suitable for freezing. It can be made

several days in advance and kept in the tin, uncooked,

in the fridge. The cooking temperature and time is the

same as that of the roast potatoes and caramelized

parsnips.

3 onions, finely chopped 

1 Tb. oil 

1 pound 8 oz. mixed nuts 

12 oz. soft Vegan white bread, crusts removed 

3 Tbs. tahini 

3 Tbs. plain wholemeal flour 

6 ozs. soy milk 

1 tsp. white pepper 

1/8 tsp. each nutmeg, ground cloves, tsp. salt 

Spinach layer: 

frozen spinach, cooked as directed on packet and well

drained, cook with a clove of crushed garlic, if 

liked 

Chestnut layer: 

8 oz. tin unsweetened chestnut puree blended with  2

ozs. melted soy margarine 

1 Tb. cranberry juice 

1 oz.  fine  Vegan *breadcrumbs (Recipe follows) 

salt and pepper to taste 

To garnish: 

6 oz. *cranberry sauce, whole chestnuts (see *Red

cranberry Gravy recipe, below)

bunch watercress 

Gently fry onion in  oil until soft. Grind 

nuts, bread and cooked onion together in a food

processor or coffee grinder, to a fine consistency Mix

tahini, flour, soy milk, pepper, nutmeg, cloves and

salt to a paste. Add to the nut mixture and combine

thoroughly. The mixture will be fairly stiff, should

hold together well, and be slightly sticky. Mix

together the chestnut layer ingredients until

thoroughly combined. Line tin with non stick baking

parchment. Divide nut mixture into four, and spinach

into 2. Place mixtures in alternating layers,  nut,

spinach, nut, chestnut, nut, spinach, nut. Use a

plastic spatula to press each layer down very

smoothly, especially into the  corners and sides of

the tin. Cook at 350 for 45 minutes,  increase to 400

and cook to a further 15 minutes to give a nice crust.

Turn out and decorate top of roost with cranberry

sauce and whole chestnuts. Brush chestnuts and sides

of roost with a little cranberry sauce or gravy to

give a shine. Garnish serving plate with sprigs of

watercress. Tip: If the tin or mould is a tricky

shape, proceed as follows: Line tin or mould with

Cling  film. Fill with alternating coloured layers,

pressing down well as you go. Before cooking, turn out

onto a baking sheet covered with non  stick baking

parchment, or onto an oven to table serving plate.

Remove tin and peel oft Cling film. Cover lightly with

greaseproof paper and remove this after 45 minutes of

cooking. Cook for a further 15 minutes uncovered to

crispen the crust if necessary. The roost will hold

its shape during cooking.

*Braised Chestnuts in Red Cranberry Gravy:  Serves 6

The basis of this gravy is the rich cooking stock from

the Cranberry  braised chestnuts. It can be made

several days in advance if necessary and kept covered

in the fridge.

For approximately one pint of gravy:

6 ozs. dried chestnuts, soaked in cold water overnight

3 ozs. carrots, cut in half 

3 ozs. celery, cut in half 

3 ozs. leeks, cut in half 

1 small onion, peeled, cut in half 

1 tsp. garlic, crushed 

herbs & spices: 2 bay leaves, 2 cloves,

1 tsp. juniper berries,1 tsp black peppercorns, sprig

fresh thyme,

sprig fresh parsley, 

2 Tbs. soy margarine or sunflower oil 

1 pint water 

1 pint red cranberry juice 

2 tsps. yeast extract 

2 Tbs. cornflour 

1 Tb. tomato purée 

Drain and rinse chestnuts, remove loose skins and

discard any chestnuts with suspicious  looking holes.

Place chestnuts, carrot, celery, leek, onion, garlic,

loose spices and soy margarine/oil in a 3  pint

capacity saucepan. Fry together until the mixture

starts to brown. Add water and cranberry juice, bring

to the boil and simmer with lid on for 90 minutes. The

chestnuts should be tender but not fall apart. Strain

stock into a clean pan, pick out chestnuts from

vegetables and save to garnish the nut roost. Discard

remaining vegetable mixture. Mix yeast extract,

cornflour, and tomato purée to a paste with 4 Tbs.

cold water and stir into the hot chestnut stock. Bring

to the boil stirring frequently, simmer for 5 minutes

until thickened.

*Vegan Breadcrumbs

5 to 6 slices stale bread or fresh  Vegan bread, cut into 1/2 inch cubes, Vegan baguette

1 tsp. dried parsley

1/4 tsp. dried basil

1/4 tsp. dried oregano

salt and pepper

If using fresh Vegan baguette, place slices on a cookie sheet in a preheated 400 degree Fahrenheit oven for about 10 to 12 minutes. Let cool slightly and cut into cubes. Place cubes of stale or toasted baguette in a blender. Add herbs, salt and pepper and process for 15 to 20 seconds, or until the mixture is ground into fine crumbs.

Grapenuts Roost 

From Susanne Swisher, needmore@erinet.com, Serves  8 

2 cups  Vegan  Grapenuts  type  cereal 

3 cups  nut  milk 

2 cups  celery,   finely chopped 

1/2 cup  chopped  nuts 

1/2 cup  onion,  chopped 

2  Tbs.  whole  wheat  or  soy   flour

1 1/4  tsp.  salt 

1 tsp.  sage 

Combine all ingredients, mix well. Let stand 20

minutes. Transfer to large loaf pan or casserole,

sprayed with non  stick  cooking  spray. Bake

uncovered at 350  for 40 minutes or until lightly 

browned. Let stand 5 minutes before serving. 

Millet Roost 

Fills a 2 pound loaf tin,  serves 5

Millet: 

1 cup millet 

3 cups water 

1/2 tsp. salt 

Vegetable Sauté: 

1 cup carrots, peeled and finely diced 

1 cup onions, finely diced 

4 sticks celery, 1 cup, finely diced 

2 tsps. Vegan stock powder, or equivalent from a cube 

Flavourings: 

2 Tbs. seeds, pumpkin, sunflower (optional) 

2 garlic cloves, finely chopped 

2 to 3 tsps. dried herbs of choice, dill, thyme,

tarragon, finely crumbled 

2 Tbs. soy sauce 

3 Tbs. Wholemeal,  whole wheat,  flour 

black pepper and salt,  or celery salt,  to taste 

Rinse the millet and put in a large pan with the

water and salt. If the pan lid doesn't fit tightly,

add an extra 100 ml,  4 fluid oz, ? cup, water to allow for

steam escaping. Bring to the boil, cover the pan,

reduce heat to low and simmer 25 minutes, stirring

occasionally, until most of the water is absorbed.

Turn off heat and leave, covered, for at least 30

minutes for the grain to soften further, the aim is to

have the grain cooked, but as dry as possible. Don't

worry if it's sticking together,  this is what you

want.  Meanwhile, sauté carrots, onion and celery in

stock made with the powder or cube, until vegetables

are tender and all liquid has evaporated. Toast the

seeds,  if using, in a dry saucepan, until just

beginning to brown. Place seeds in a cereal bowl and

use the bottom of a small cup to grind them to a

powder. When all ingredients are ready, mix millet,

vegetables, ground seeds, garlic, crumble herbs, soy

sauce and flour. Season to taste with black pepper and

salt if required. Mix it up well. Oil a 2  pound loaf

tin,  ? tsp. oil is sufficient, and press the millet

mixture into the tin, mounding it slightly above the

top of the tin. Bake this at  375 for 1 hour until

browned and fairly well set,  it will firm up further

on cooling. Cool in tin for about 10  to  15 minutes,

then turn out and slice.

Putt  Roost 

Copied  from  "Vegan  Vittles",  by  Joanne Stepaniak

 Makes  6  servings;  252  Calories  per serving  

Dry  Ingredients:

1 1/2  cups  instant  gluten  flour,  vital  wheat gluten

1/4  cup  nutritional  yeast  flakes

1/2  tsp.  each  garlic  &  onion  granules

Liquid  Ingredients:

1  cup  water

3  Tbs.  soy  sauce

3  Tbs.  oil  for  sautéing

Vegetables:

2  onions,  coarsely  chopped

2  carrots,  peeled  &  thinly  sliced

Cooking  Broth:

2 1/2  cups  water

2  Tbs.  tomato  paste

2  Tbs.  vinegar

1 1/2  Tbs.  soy  sauce

1  garlic  clove,  minced  or  pressed

1/2  tsp.  dried  thyme  leaves,  crumbled

1/4 to  1/2  tsp.  liquid  hickory  smoke  (optional)

1  bay  leaf

Place  the  dry  ingredients  in  a  bowl,  &  stir

them  together.  Place the  liquid  ingredients  in  a

bowl,  &  stir  them  together.  Pour  this  liquid 

into  the  flour  mixture.  Mix  well.  If  there  is 

still  flour  around the  edges,  add  a  small 

amount  of  additional  water,  1  to  2  Tbs.  only. 

You  should  now  have  a  large,  firm,  spongy  mass

in  the  bowl.  This  is  called  gluten.  Knead  the

gluten  directly  in  the  bowl  for  about  a 

minute,  just  to  blend.  Do  not  add any  more 

flour.  Form  the  gluten  into  a  loaf,  &  return 

it  to  the  bowl.  Place  2  Tbs.  of the  olive  oil

for  sautéing  in  a  4 1/2  quart  Dutch  oven,  & 

heat  it  over  medium  high.  When  the  oil  is 

hot,  add  the  gluten  loaf  &  brown  it  evenly  on

all  sides,  taking  care  that  it  does  not  stick

to  the  sides  of  the  pot.  Transfer  the  roost 

back  to  the  bowl,  &  set  it  aside.  Add  the 

remaining  1  Tb.  of  the  olive  oil  to the  pot, 

&  heat  it  over  medium  high.  When  oil  is  hot, 

add  the  onions  &  sauté  them  until  they  are 

lightly  browned  &  starting  to  caramelize,  about 

15  minutes.  Add  the  carrots  &  sauté  until  they

are  softened,  about  5  minutes  longer.  Add  the 

water,  tomato  paste,  vinegar,  soy  sauce,  garlic,

thyme,  hickory  smoke,  if  using,  &  bay  leaf,  &

bring  to  a  boil.  Return  the  roost  to  the 

pot,  &  reduce  the  heat  to  medium  low.  Cover 

the  pot  partially,  &  simmer  the  roost  for  1

1/2  hours.  Maintain  the  heat  so that  the  liquid

barely  simmers,  &  turn  the  roost  over  about 

every  30  minutes.  When  the  roost  is  finished 

cooking,  transfer  it  to  a  cutting  board.  Cover 

it  loosely  with  foil,  &  let  it  rest  for  15 

minutes.  Remove  the  bay  leaf,  &  put  in  the 

compost  bucket.  Transfer  the  cooking  liquid  & 

vegetables  to  a  blender  or  food  processor 

fitted  with  a  metal  blade,  &  puree  them  into 

a  smooth,  thick  gravy.  Pour  the  gravy  into  a 

small  saucepan,  &  simmer  it  over  medium  heat 

until  it  is  warmed  through.  To  serve,  cut  the 

roost  on  a slight  diagonal  into  thin  slices. 

Arrange  the  slices  on  a  serving  platter, 

overlapping  them  slightly,  &  spoon  some  of  the 

gravy  over  the  top.  Serve  the  remaining  gravy 

on  the  side.     

Seitan  roost  

Serves  6  to  8;  181  Calories  per serving

In  a  bowl,  mix  together:

2  cups  instant  gluten  powder,  vital  wheat gluten

2  Tbs.  nutritional  yeast  flakes

1  tsp.  onion  powder

1/2  tsp.  garlic  granules

black  pepper  to  taste

In  another  bowl,  whisk  together:

1 1/2  cups  cold  water

2  Tbs.  soy  sauce

2  Tbs.  ketchup

2  tsps.  Marmite  or  other  yeast  extract,  or dark  miso

2  tsps.  Kitchen  Bouquet

Pour  the  broth  into  the  gluten  mixture  &  mix 

it  into  a  ball.  Place  the  ball  into  a roosting

pan  with  a  cover  large  enough  to  allow  the 

ball  to  double,  press  the  ball  down  to  flatten

a  bit.  Preheat  the  oven  to  350.  Prepare  a 

cooking  broth  made  by  mixing  together:

4  cups  water  or  Vegan  vegetable  broth

1/4  cup  each  ketchup,  soy  sauce

4  tsps.  Marmite  or  other  yeast  extract,  or 

dark  miso

4  tsps.  Kitchen  Bouquet

Pour  over  the  gluten  ball,  &  bake  uncovered 

for  1/2  hour.  Prick  the  roost  all  over  with  a

fork,  &  turn  it  over.  Lower  heat  to  300  & 

bake  covered  for  1  more  hour,  turning  once  in 

a  while.

For  Pot  roost,  during  the  last  hour,  surround 

the  loaf  with  8  potatoes,  quartered,  3  medium 

onions,  peeled  &  cut  into  halves  or  quarters, 

&  6  carrots,  cut  in  2  inch  chunks,  Make  gravy

by  thinning  the   remaining  cooking  broth  to 

taste  with  water,  &  thickening  it  with  2  Tbs. 

browned  flour,  toasted  in  a  saucepan,  whisked 

into  every  2  to  3  cups  liquid.  Whisk  over 

high  heat  until  it  boils  &  thickens,  then 

simmer  on  low  a  few  minutes.  Add  steam  fried 

mushrooms,  if  you  like.

Seitan roost with Mushroom Gravy  

Serves 6

1 pound Seitan 

2 cups  mushrooms, sliced 

2 cups onions, sliced  

1 1/3 oz. *Tofu scrambler (Recipe follows) 

4 cups Water 

1 Tb. basil leaves, chopped 

1 Tb. sage leaves, chopped 

Slice Seitan into 1/2" slices & place in a Dutch

oven. Layer mushrooms & onions on top. In a bowl,

combine dry tofu scrambler with water, basil & sage.

Pour over Seitan & vegetables. Bring to a boil &

simmer gently for 30 minutes, till gravy has

thickened.

*Scrambled Tofu  

serves 4 to 6 

1 Tb. oil 

1/2 cup onion, chopped 

1 pound tofu, crumbled,  firm works best 

1 Tb. each soy sauce, nutritional yeast (optional) 

1 tsp. basil  

1/4 tsp. each garlic powder, black pepper 

Sauté onions in the oil until tender, then  add the

remaining ingredients. Cook until tofu starts to brown

or until hot. 

Salad  Recipes, Vegan

Chikin  Salad  One  

Serves  4  to  5

1  pack  tofu,  firm  or  extra  firm

1/2  cup  Vegan  *mayonize  (Homemade Recipe below)

1/2  cup  diced  onions

1/2  cup  green  &  red  bell  peppers  mixed

1  tsp.  each cumin,  parsley,  basil,  tarragon

Cut  tofu  into  1/2  cubes  &  fry  til  golden 

brown.  Mix  tofu  with  the  rest.

Chikin Salad  Two 

Serves 6  to  8. 

1 block extra firm,  compressed, tofu 

soy sauce or Bragg’s Liquid Aminos 

water 

2 to 3 stalks of celery,  diced 

1 small red onion,  diced 

1 *roasted red pepper *To roast red peppers, place

them on a baking sheet in a preheated 400 degree oven,

turning frequently until the skin blisters on all

sides. Remove from  the oven and place in a paper bag.

Close tightly and allow to sit for 20 or more minutes

until the skins sweat off. Peel loose skins off, 

remove seeds and ribs and discard. 

1 cup walnut halves 

1  cup fresh tarragon, finely chopped 

1 tsps. each of basil, sage, rosemary, thyme, oregano 

2 tsps. paprika 

sea salt and cayenne pepper, to taste 

1 cup Vegan *Mayonize  (Recipe  follows) 

Preheat your oven to 400. Lightly oil a cookie sheet.

Slice the tofu Place in a shallow dish and cover with

a mixture of 1 part soy sauce to 4 parts water. Allow

to marinate 10 to 30 minutes. Place on the baking

sheet and bake 20 to 30 minutes until it is a deep

golden brown and crispy. Remove and allow to cool,

then shred,  either with a sharp knife or your own

hands, into irregular pieces. Finely dice all

vegetables. Combine all ingredients and chill

completely, overnight is best. Serve on it’s own, or

in big crusty  Vegan rolls with all the  sandwich

fixings.

*Mayonize,  Tofu  

Makes  2  cups;  15  Calories  per 1  oz.

3/4  pound  lite  tofu,  silken  soft

2  Tbs.  lemon  juice

1/2  Tb.  Vegan  sugar

3/4  tsp.  white  pepper

1/2  Tb.  Dijon  mustard

1/4  tsp.  salt

Blend  all  ingredients  in  a  blender  until 

smooth.  Depending  on  the  moisture  content  of 

the  tofu  &  the  smoothness  of  the  mixture,  you 

may  want  to  add  a  little  water  when  blending.

Chikin Salad  Three 

block of frozen tofu, thawed and squeezed out 

chopped celery 

chopped onion 

chopped pickles 

Nayonnaise (*Or homemade, above) 

salt and pepper to taste 

a combination of sage, thyme, marjoram, etc. 

Tear tofu into small shredded pieces. Add crunchy

things, celery, onions, pickles, as desired. Moisten

with Nayonnaise to hold mixture together. Season to

taste with salt, pepper, seasonings. Tamari can also

be added.  Serve as dip or as a sandwich filling.

Chikin Salad  Four  

Serves 6  

1 8 oz. block of extra firm organic tofu 

oil for deep frying 

tamari soy sauce 

rosemary 

celery, finely diced 

a generous heap of nayonaise,  *tofu mayonize (Recipe above) 

slivered almonds (optional) 

Slice the tofu into four long sheets and put on a

surface lined with paper towels to dry. Deep fry the

tofu layers in oil until lightly browned and remove to

the paper towels. Wait about 5 minutes, then fry them

again at 425 degrees. You MUST twice fry the tofu or

you won't get a crispy crust. When tofu is crispy,

drain on towels then randomly carve shards out of the

tofu slices and place in a bowl. Add a few drops of

tamari, the seasonings, the chopped celery, slivered

almonds, and the nayonaise. It's refrigerator safe for

several days.

Great  Northern  Mock  Tena  Salad  

Makes  4, servings,  99  Calories  per  serving

1  1  pound  can  Great  Northern  Beans,  rinsed  & 

drained

1  Tb.  onion,  finely  chopped

2  Tbs.  sweet  pickle  relish

1/3  cup  celery,  finely  chopped

1  Tb.  plus  1  tsp.  Reduced  calorie  Vegan *mayonize  (Homemade Recipe follows)

dash  of  garlic  powder

salt  &  pepper  to  taste

Place  beans  in  a  bowl  &  mash  with  a  fork. 

Add  remaining  ingredients  &  mix  well.  Chill 

several  hours  to  blend  flavours.

*Mayonize,  Tofu  

Makes  2  cups;  15  Calories  per 1  oz.

3/4  pound  lite  tofu,  silken  soft

2  Tbs.  lemon  juice

1/2  Tb.  Vegan  sugar

3/4  tsp.  white  pepper

1/2  Tb.  Dijon  mustard

1/4  tsp.  salt

Blend  all  ingredients  in  a  blender  until 

smooth.  Depending  on  the  moisture  content  of 

the  tofu  &  the  smoothness  of  the  mixture,  you 

may  want  to  add  a  little  water  when  blending.

Happy  Salad

Copied  from  "Vegan Vittles",  by  Joanne  Stepaniak  

Makes  about  1 1/4  cups;  74 Calories  per  1/4  cup  

1/2  pound  fat  reduced  regular  tofu,  firm, 

rinsed,  patted  dry,  &  well  mashed

1/4  cup  Vegan  *Mayonize  (Homemade Recipe above)

1/4  cup  celery,  diced

2  Tbs.  fresh  parsley,  minced  (optional)

2  tsps.  pickle  relish,  drained

1/2  tsp.  onion  granules

1/8  tsp.  turmeric

salt  &  ground  black  pepper,  to  taste

Place  all  the  ingredients  in  a  bowl,  &  stir

them  together  until  they  are  thoroughly 

combined.  Serve  the  salad  at  once,  or  transfer 

it  to  a  storage  container,  &  chill  it  in  the 

refrigerator.  

Hot  &  Sour  Stack  Salad 

Copied  from "Vegan  Vittles",  by  Joanne  Stepaniak 

Makes  2  main  dish 

servings;  271 Calories  per  serving  

1  red,  yellow  or  orange  bell  pepper,  sliced into  thin,  bite  size  strips

1/2  cup  cucumber  strips,  peeled  if  waxed

2  Tbs.  peanut  butter,  crunchy  or smooth

5  tsps.  soy  sauce

1/2  tsp.  ground  ginger

2  Tbs.  apple  juice  concentrate  or other  liquid sweetener  of  your  choice

1/4  cup  fresh  lime  juice,  Do  Not  Use  lemon juice

2  Tbs.  water

1  tsp.  dried  basil  leaves

1/2  tsp.  each  garlic  granules,  dried  mint leaves,  peppermint  or  spearmint

1/8  tsp.  hot  red  pepper  flakes,  crushed

1  cup  Seitan,  thinly  sliced

2  cups  romaine  lettuce,  torn  into  bite  size pieces

2  cups  leaf  lettuce,  torn  into bite  size  pieces

Prepare  the  bell  pepper  &  cucumber  strips,  & 

set  the  aside.  To  make  the  dressing,  place  the

peanut  butter,  soy  sauce,  &  ginger  in  a  bowl,

&  creem  them  together  to  make  a  paste.  Stir 

in  the  apple  juice  concentrate  or  sweetener. 

Then  gradually  stir  in  the  lime  juice,  water, 

basil,  garlic  granules,  mint,  &  crushed  hot  red

pepper  flakes.  Mix  well,  &  set  the  dressing 

aside.  Mist  a  9  or  10  inch  skillet  with  non 

stick  cooking  spray,  or coat  the  skillet  with  a

thin  layer  of  canola  oil.  Place  skillet  over 

medium  high  heat.  When  skillet  is  hot,  add  the

Seitan  strips  in  a  single  layer,  &  brown  them

well  on  both  sides,  turning  them  once  with  a 

fork.  Remove  skillet  from  heat,  &  pour  the 

dressing  mixture  over  the  Seitan.  Add  the  bell 

pepper  &  cucumber  strips,  &  toss  gently.  Toss 

the  greens  together,  &  divide  them  between  2

large  salad  bowls  or  dinner  plates.  Spoon  the 

warm  Seitan  mixture  over  the  greens.  Serve 

immediately.

Macaroni  Salad  

Makes  8  servings:  149  Calories per  serving

4  cups cooked  Vegan  elbow  macaroni

1/4  cup  each  finely chopped  green  &  red  bell peppers

1/2  cup  finely  chopped  celery

2  Tbs.  finely  chopped  onion

1/2  cup  reduced  calorie  Vegan  *mayonize  (Homemade Recipe

follows)

2  Tbs.  sweet  pickle  relish,  make  sure  it’s Vegan

1/2  tsp.  each  dry  mustard,  dill  weed

salt  to  taste

In  a  large  bowl,  combine  macaroni,  bell 

peppers,  celery  &  onion.  In  a  small  bowl, 

combine  remaining  ingredients.  Add  to  macaroni, 

mixing  well.  Chill  several  hours  to  blend 

flavours.  Stir  before  serving.

*Mayonize,  Tofu  

Makes  2  cups;  15  Calories  per 1  oz.

3/4  pound  lite  tofu,  silken  soft

2  Tbs.  lemon  juice

1/2  Tb.  Vegan  sugar

3/4  tsp.  white  pepper

1/2  Tb.  Dijon  mustard

1/4  tsp.  salt

Blend  all  ingredients  in  a  blender  until 

smooth.  Depending  on  the  moisture  content  of 

the  tofu  &  the  smoothness  of  the  mixture,  you 

may  want  to  add  a  little  water  when  blending.

Og Salad,  or sandwich 

About 4 servings

1 pound firm or extra  firm Chinese style tofu

1/4 cup celery, finely chopped

1 Tb. onion or scallion,  white part only, finely chopped

1 tsp. prepared mustard,  preferably Dijon

3 Tbs.Egg free mayonize, Or Nayonnaise (*Or homemade Recipe below)

1 Tb. sweet pickle relish, or finely chopped sweet pickles

1 tsp. dill weed, chopped fresh 

2 Tbs. fresh parsley, finely chopped

salt and ground black pepper to taste

bread, rolls, lettuce, sprouts, tomatoes, etc. as desired

Remove the tofu from its plastic container and pour

out the water. Wrap the tofu in one or two layers of

paper towels, return it to its container, and place a

light weight on top to press out as much water as

possible for a minimum of one  half hour, or allow to

press overnight in the refrigerator, another unopened

package of tofu works very well as a weight. Unwrap

the tofu and either cut it into very small dice, or

mash it coarsely with a fork. Place it in a bowl, and

mix the celery and onion or scallion into the tofu. In

a separate small bowl, blend together the mustard,

mayonize, relish or pickles, herbs, and seasonings.

Stir this dressing into the tofu and vegetables,

mixing well. 

*Og Free Mayonize 

Makes about 1 cup

1 brick pack, about 10 1/2 ozs.,Japanese  style soft silken tofu

1 Tb. fresh lemon juice

1/2 tsp. prepared mustard,  preferably Dijon

1 Tb. light oil,  sunflower, peanut, etc.

1 Tb. white vinegar  

pinch of salt,  or to taste

Place all ingredients into a blender or food

processor, and blend or process until smooth.

Refrigerate overnight in an airtight container before

using. Leftover dressing lasts about a week,

refrigerated in an airtight container. If the mixture

separates, stir lightly to re  blend. 

Og Salad 

8 oz. "Nasoya"  extra  firm tofu; drained and pressed*

1 cup onion, white or yellow, finely minced  

1 cup  celery, finely minced 

1/2 cup Nayonnaise or Og Free Mayonize mayonize (Homemade Recipe above)

1 Tb. dried or fresh chopped parsley, chives, tarragon or dill 

salt and pepper to taste 

Finely cube half of the tofu; set aside. In a large

bowl, slightly mash the remaining tofu. Add the cubed

tofu. Add the onion, celery and Nayonnaise,  more or

less to desired consistency. Mix through gently trying

not to break up the cubes too much. Add the curry

powder and blend through evenly. This will turn

mixture yellowy colour. Add parsley or other herbs and

salt and pepper to taste. Blend well. Chill and serve.

This Ogfree salad tastes best when chilled overnight. 

Ogless Og Salad

1 Pkg. firm tofu

2 celery stalks, minced

1 sprig green onion, minced

1/2 tsp. dehydrated onion

1/2 tsp. dehydrated garlic

1/2 tsp. salt

1/2 tsp. turmeric

fresh ground black pepper

2/3 cups Nayonaise (*Or use Homemade Recipe above)

Chop vegetables into small pieces. Crumble tofu into

a bowl and add all other ingredients. Mix well, cover

and chill for at least 2 hours before serving.

Tempeh  Salad

Copied  from  "Vegan  Vittles",  by Joanne  Stepaniak  

Makes  4  servings;  180  Calories per  serving  

8  ozs.  tempeh,  1/2  pound

1  cup  celery,  diced,  or  1  cup  carrot,  grated

1/2  cup  Vegan  mayonize (*Or use homemade Recipe above)

1/4  cup  scallions,  finely  sliced  (optional)

3  to  4  Tbs.  fresh  parsley,  minced

1/2  to  1  tsp.  curry  powder,  to taste  (optional)

salt  &  ground  black  pepper,  to  taste

Steam  the  tempeh  for  20  minutes.  Let  it cool 

until  it  can  be comfortably  handled.  Cut  the 

tempeh  into  1/4  inch  cubes,  &  place  it  in  a 

bowl.  Add  the  remaining  ingredients  to  the 

tempeh,  &  mix  them  together  gently  but 

thoroughly.  Serve  the  salad  at  once,  or 

transfer  it  to  a  storage  container,  &  chill  it

in  the  refrigerator.

Triple  Bean  Salad  

serves  10;  61  Calories  per 1/2  cup

1  pound  can  each,  undrained,  2  cups  of  beans, 

green  beans,  yellow  wax  beans  &  red  kidney beans

1/2  cup  onion,  thinly  sliced

1/4  cup  Vegan  sugar

1/2  tsp.  each  salt  &  pepper

3/4  cup  cider  vinegar

1  Tb.  soy  sauce

Combine  all.  Chill  overnight  to blend  flavours.

Salad  Dressings, Vegan 

Creemy Bakin Orange Dressing

Copied from “dairy Free & Delicious”, by Bryanna Clark Grogan & Joanne Stepaniak

Makes 1 cup; 39 Calories per 2 Tbs.

6 Tbs. freshly squeezed orange juice from 1 large orange

1/4 cup soft or medium firm tofu

1/4 cup low fat *mayonize (Recipe follows)

1 1/2 Tbs. fresh lemon juice

1 Tb.Dijon mustard

white bulbs of 3 green onions, chopped

1 tsp. Vegan *Bakin bits (Recipe follows)

1 tsp. Vegan sugar or Sucanat

1 large clove garlic, peeled

1/2 tsp. toasted sesame oil

1/4 tsp. salt

Place all the ingredients in a blender, and process until creemy. Refrigerate. To make soy free, use 1/2 cup commercial vegan mayonize. Omit the Bakin Bits, and use 1 tsp. sesame oil and a drop of liquid smoke.

*Mayonize,  Tofu  

Makes  2  cups;  15  Calories  per 1  oz.

3/4  pound  lite  tofu,  silken  soft

2  Tbs.  lemon  juice

1/2  Tb.  Vegan  sugar

3/4  tsp.  white  pepper

1/2  Tb.  Dijon  mustard

1/4  tsp.  salt

Blend  all  ingredients  in  a  blender  until 

smooth.  Depending  on  the  moisture  content  of 

the  tofu  &  the  smoothness  of  the  mixture,  you 

may  want  to  add  a  little  water  when  blending. 

*Vegan Bakin Bits

2 cups texturized vegetable protein  

1/2 cup liquid amino acids or tamari 

4 Tbs. maple syrup 

1 1/3 cups boiling water 

1/2 tsp. garlic powder 

Combine all liquid ingredients and garlic powder and simmer to a boil. Add to tvp (textured vegetable protein) and allow to sit for about 10 minutes, or until all liquid is absorbed. Spread in thin layer on non stick baking sheet, or lightly oiled pan. Bake in a 250 degree oven up to 20 minutes, until dry and crunchy.  Some ovens may require additional time. Stir every 6 minutes. Allow to cool completely, store in airtight container in refrigerator.

Comments from robertjaimes :

Best flavor if brought to room temperature before using.

Garlic  Dressing,  creemy  

Makes about  3/4  cup or  12 1 Tb. servings; 7  Calories  per  Tb.

1/2  cup  Vegan  evaporated  skim  soy  milk

2  Tbs.  lemon  juice

2  garlic  cloves,  minced

1/4  tsp.  salt

1  tsp.  dried  dill  weed

1  tsp.  concentrated  frozen  apple  juice

1/4   tsp.  paprika

1/4  tsp.  white  pepper

2  dashes  sesame  oil

dash  cayenne  pepper

Whip  all  ingredients  together  in  blender  until 

smooth.  Chill  before  serving.  Adjust  seasoning. 

Good  as  a  salad  dressing  or  topping  for  tofu.

Nut Or Seed Butter Dressing

Copied from “dairy Free & Delicious”, by Bryanna Clark Grogan & Joanne Stepaniak

More Information on Seed Butturs is below and also under “Nut & Seed Butturs”

Makes 1 to 1 1/4 cups, 48 Calories per Tb.

When nut or seed buttur is used instead of oil, a whole new realm of possibilities emerges. There are so many butturs to choose from, soy nut, sesame, almond, cashew, hemp seed, and more. Use one or a combination. These measurements are approximations, as this recipe begs for your own creative touch.

1/2 cup nut or seed butter

1/4 cup to 1/2 cup water

1/4 cup vinegar or fresh lemon juice

salt or natural soy sauce

black or red pepper

additional seasonings, herbs, garlic, ginger, wet or dry mustard, toasted sesame oil, Vegan sweetener

Thin the water with the water, beating in just a small amount at a time. Gradually beat in the vinegar or lemon juice to taste, starting with just a tsp. or 2. Add salt, pepper, and any seasonings you desire. Vegan Sweetener is optional, but a little will counter balance too much tartness. If the dressing is too thick, add a little water. If it is too thin, add more nut or seed buttur. Keep in mind that the dressing will thicken a bit when chilled. Store leftover dressing in the refrigerator.

*Seed Butturs

ROBIN'S KITCHEN  http://www.recipenet.org/health/recipes/recipkit/raw_nut_butter.htm

Raw Nut & Seed Butter 

VN, GF, SF

Freshly made raw nut or seed butter is not only delicious but a good source of nutrients such as protein and essential fats. Raw is far more nutritious than roasted as heat denatures the essential fats which are necessary for proper function of the brain, skin, nervous system and sexual organs.

Ingredients

200 gr nuts or seeds of choice

oil, as needed 

seasoning (optional)

Directions

Powder nuts or seeds in a coffee grinder or Vita Mix. The powder should be as fine as you can get it although a few chunks are OK. If using a Vita Mix be careful not to blend too long as this will heat the nuts and denature the fatty acids. Chilling your Vita Mix container beforehand and storing nuts in the freezer can help prevent heating.

Transfer to a food processor. While processor is running, add oil one Tb. at a time until desired consistency is reached. The consistency should be a little runnier than your normal preference as raw nut butters must be refrigerated which will cause them to thicken. The amount of oil you add will vary depending on the type of nut or seed you are using, some nuts have a higher natural oil content than others. Add seasonings as desired. Seasonings will depend on the type of nut butter being made.  When your nut butter is made, transfer into a glass jar and store in the refrigerator. Oil will separate during storage so stir before using.

Nuts:  almonds, walnuts, cashews, peanuts and pecans make great nut butters.

Seeds: sesame seeds, hemp, sunflower seeds and pumpkin seeds are also good choices; however, use caution with these types of seeds. Their oils tend to be volatile and it only takes a few "bad seeds" to ruin of whole batch of seed butter. I learned this the hard way with my first batch of pumpkin seed butter. My friend Ruth, a long time raw foodist who taught me how to make nut butter, explained that seeds should be carefully scrutinized before making your butter. Remove any that are discoloured as this indicates that they are likely rancid.

Unhulled sesame seeds while higher in calcium than hulled are usually a little bitter tasting. Hemp seed needs to be hulled for good results. Look for hulled hemp seed, sometimes called hemp nut, either in vacuum sealed packages or in the refrigerated section of your local health food store.

All nuts and seeds should be purchased as fresh as possible and stored in the fridge or freezer.

Oils: I recommend using an oil blend such as Udo's Choice or Omega Essential Balance. These oil blends help ensure your diet is rich in both omega 3 and omega 6 essential fatty acids. If you feel your overall diet is deficient in omega 3 then you can use any good brand of flax oil.

"Another excellent raw food recipe! I made raw almond butter and took it to two parties. Served with rice crackers, it was very well received. My sesame tahini was a tad bitter and my pumpkin seed butter was awful . The most likely reason is that some of the seeds were rancid. Next time I will definitely sort out any discoloured seeds."

Robin Russell, Tester

Recipe published: Summer, 2002

Pumpkin Seed Buttur

Combine 1/2 cup toasted pumpkin seeds and 3 cloves of garlic in a blender or food processor and process until combined. Add 1/3 cup softened Vegan margarine, and salt and freshly ground black pepper to taste. Process to mix. Store in the refrigerator, but serve at room temperature.

Sesame Butter

Adopted from the RecipeZaar account; by Ducky; Makes 4 servings; 1 serving is 122 Calories 

1/4 cup Vegan margarine, softened

1 tsp. *Worcestershire sauce (Recipe follows)

1/2 tsp. garlic salt

1 Tb. toasted sesame seeds. To toast, spread out in a small pie tin and bake at 350 degrees.

Mix all ingredients together.

*Worcestershire  Sauce

Makes  about  2 cups; 10  Calories  per  Tb.

Combine  in  a  blender:

1  cup  cider  vinegar

1/3  cup  dark  molasses

1/4  cup  soy  or  mushroom  sauce

1/4   cup  water

3  Tb.  lemon  juice

1 1/2  Tb.  salt

1 1/2  tsp.  powdered  mustard

1  tsp.  onion  powder

3/4  tsp.  powdered  ginger

1/2  tsp.  black  pepper

1/4  tsp.  each  garlic  granules,  cayenne,  cinnamon

1/8  tsp.  each  ground  cloves  or  allspice,  ground cardamom

Pour  into  a  saucepan  &  bring  to  a  boil. 

Store  in  a  jar  in  fridge.

Thousand  Island  Dressing 

Copied  from  "Vegan Vittles",  by  Joanne  Stepaniak 

Makes  about  2/3  cup; 36  Calories  per  Tb.

1/2  cup  low  fat  Vegan  *mayonize  (Homemade Recipe follows)

1/4  cup  ketchup

3  Tbs.  pickle relish,  lightly  drained

slightly  heaping  1/2  tsp.  onion  granules

1/4  tsp.  salt,  or  to  taste

Place  all  the  ingredients  in  a  measuring  cup 

or  bowl,  & stir  them  together  to  combine  them 

thoroughly.  Serve  at  once,  or  transfer  it to  a

storage  container,  &  chill  in  the  refrigerator.

*Mayonize,  Tofu

Makes  2  cups;  15  Calories  per 1  oz.

3/4  pound  lite  tofu,  silken  soft

2  Tbs.  lemon  juice

1/2  Tb.  Vegan  sugar

3/4  tsp.  white  pepper

1/2  Tb.  Dijon  mustard

1/4  tsp.  salt

Blend  all  ingredients  in  a  blender  until 

smooth.  Depending  on  the  moisture  content  of 

the  tofu  &  the  smoothness  of  the  mixture,  you 

may  want  to  add  a  little  water  when  blending.

Walnut C Dressing

Copied from “The Uncheese Cookbook”, by Joanne Stepaniak

Makes 1 2/3 cups, 6 servings, 98 Calories per serving

1 cup low fat soy milk

1/2 cup walnut pieces

3 Tbs. each nutritional yeast flakes, fresh lime juice

2 tsps. tamari sauce

1 tsp. each brown rice syrup, dried basil leaves

1/4 tsp. dried marjoram leaves

1 clove garlic, chopped

Place all the ingredients in a blender, and process until completely smooth.

Salsa, Vegan

Jeff's Mild Spicy Homemade Salsa

by VA Navy Wife 06; 8 to 10 servings;  35  Calories per serving, probably 1 Tb.

1 hour; 30 minute preparation

2 jalapeno peppers, finely chopped

2 habanero peppers, finely chopped

4 garlic cloves, finely chopped

10 roma tomatoes, diced, determines the chunkiness of salsa

1 medium onion, finely chopped

2 vine ripe tomatoes, diced

1 Tb. parsley

1 Tb. oregano

1 Tb. basil

1 tsp. salt

1 tsp. pepper

1/4 cup white vinegar

Mix all ingredients together in saucepan. Simmer until proper thickness, approximately 30 to 45 minutes. Chill in fridge until ready to serve.

Mild Salsa Recipe

From Diana Rattray, Your Guide to Southern U.S. Cuisine.

1 can,  14.5 ounces, stewed tomatoes, sliced

2 large green onions, finely chopped

1 large ripe tomato, cored, peeled, seeded, and diced

1/2 tsp. salt

1/2 tsp. black pepper

dash Tabasco sauce, or to taste

Combine stewed tomatoes in saucepan with onions, fresh tomato, salt and pepper. Bring just to a boil. Boil hard for about 1 minute . Remove from heat. Blend half of the mixture until finely chopped.

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