Truly, This Is The Last Of The Vegan Recipes. For Vegan Desserts, Go To http://pinkyjain.tripod.com

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Tempeh  Recipes, Vegan

Barbecued  Tempeh  And  Peaches

Copied  from  "Simply Vegan",  by  Debra  Wasserman

Serves  4;  288 Calories  per  serving

10  oz.  pkg.  tempeh,  cubed

2  Tbs.  oil

4  small  ripe  peaches,  chopped

1  onion,  minced

8  oz.  can  tomato  sauce

1/3  cup  each  vinegar,  soy  sauce

1/4  tsp.  cayenne

1/2  tsp.  ginger

1  Tb.  molasses

Preheat oven  to  400.  Sauté  cubed  tempeh  in  oil

over  medium  high  heat  for  2  minutes.  Add 

chopped  peaches  &  onion.  Sauté  5  minutes 

longer.  Mix  tomato  sauce,  vinegar,  soy  sauce., 

spices,  &  molasses  together.  Pour  tempeh  peach 

mixture  into  a  casserole  dish.  Cover  with  the 

sauce  &  bake  for  20  minutes.  Serve  hot.

Sweet  Tempeh  Cabbage  Sauté

Copied  from  "Simply Vegan",  by  Debra  Wasserman

Serves  4;  179 Calories  per  serving

1/2  cup  Vegan  vegetable  broth

10  oz.  pkg.  tempeh,  cubed

8  cabbage  leaves,  shredded

1  onion,  minced

3  ripe  peaches,  chopped

Sauté  all the  ingredients  over  medium  high  heat

for  8  minutes.  Serve  hot.

Tempeh  Broccoli  Sauté

Copied  from  "Simply  Vegan",  by Debra  Wasserman

Serves  4;  227  Calories per  serving

10  oz.  pkg.  tempeh,  cubed

2  stalks  broccoli,  chopped

1  onion,  minced

2  Tbs.  oil

2  tsps.  tamari  or soy  sauce  (optional)

Sauté  cubed  tempeh,  broccoli,  &  onion  in  oil 

over  medium  high  heat  until  tempeh  is  lightly 

browned.  Add  tamari  or  soy  sauce,  if  using,  at

last  moment.  Serve  with  brown  rice.

Tempeh  Noff

Copied  from  "Simply  Vegan",  by  Debra Wasserman

Serves  4;  253  Calories  per serving

10  oz.  pkg.  tempeh,  cubed

1  carrot,  thinly  chopped

2  stalks  celery,  chopped

1  onion,  minced

1  Tb.  oil

1/2  tsp.  each  basil,  coriander,  cumin,  garlic powder

1/8  tsp.  nutmeg

salt  to  taste

2  cups  low  fat  soy  milk

2  Tbs.  nutritional  yeast  flakes

2  Tbs.  whole  wheat  flour

Sauté  cubed  tempeh,  carrot,  celery,  onion,  & 

spices  in  oil  over  medium  high  heat  until 

tempeh  is  lightly  browned.  Stir often  while 

sautéing.  Lower  heat  to  medium  &  add  soy  milk,

nutritional  yeast  flakes,  &  flour.  Stir  until 

a  thick  sauce  forms  & turn  off  heat.  Serve  hot

over  brown  rice  or  Vegan  pasta.

Tofu  Recipes, Vegan

Broccoli  And  Tofu  Sauté

Copied  from  "Simply  Vegan",  by Debra  Wasserman

Serves  4;  130  Calories per  serving

1/2  cup  *Vegan  vegetable  broth (Recipe follows)

1  bunch  broccoli,  stems  included,  chopped

1  inch  ginger  root,  grated

2  garlic  cloves,  minced

3  scallions,  chopped

1  Tb.  vinegar

2  Tbs.  tamari  or  soy  sauce

1  pound  tofu,  crumbled

Sauté  all  the  ingredients,  except  tofu,  until 

broccoli  is  tender.  Add  tofu  &  stir  fry  5 

minutes  longer.  Serve  with  brown  rice.

*Broth, Vegan  Vegetable  Stock, or broth,  Clear

Makes  2  quarts;  5 Calories  per  1  cup

1/2  cup  dried  mushrooms,  preferably  a  boletus 

variety,  cepes  in  French,  porcini  in  Italian

2  onions, thinly  sliced

2  cups  carrots,  chopped

1  leek,  about  2  cups,  thinly  sliced

3  stalks  celery, 1 1/2  cups,  thinly  sliced

5  to  6  garlic cloves,  1  Tb.,  thinly  sliced

1  tsp.  herbs  of  choice

10  cups  water

Place  all  in  a  stock pot  &  bring  to a boil, 

reduce  the  heat  to  low,  cover  &  boil  gently 

for  1  hour.  Strain the mixture  through  a  fine 

strainer  into a  large  bowl,  pressing  on  the 

solids  to  extract  as  much  liquid  as  possible. 

You  should  have  about  2  quarts.  If  you  have 

more,  boil  it  until  reduced;  if  less,  add 

water.  Cool  to  room  temperature. Cover  & 

refrigerate  for  use  within  4  to  5  days,  or 

freeze  in  2  cup  containers  for  use  as  needed.

Crunchy Tofu 

tofu 

oil 

spice composition 

Decide what taste you want. For example Italian

style: oregano, pepper, parsley... Or chili, cumin,

salt. Or curry, cumin. Just pick a good combination!

Or use a ready made mix. Make the oil hot in a pan.

Slice the tofu. Now pour an awful lot of spice into

that pan. Yes, it is brutal because spices loose taste

in such heat. But this will make the crunchy coating. 

When the pan is covered with spice, put the dry tofu

slices inside and fry them on both sides. 

Karen’s  Sloppy  Tofu

Copied  from  "Simply  Vegan",  by  Debra Wasserman

Serves  3;  124  Calories  per serving

1  onion,  chopped

4  garlic  cloves,  minced

1  Tb.  oil

black  pepper  to  taste

3  large  mushrooms,  chopped

1  carrot,  grated  (optional)

1/2  Tb.  dried  parsley

1/2  pound  tofu,  crumbled

2  tsps.  tamari  or  soy  sauce  (optional)

3  Tbs.  tomato  sauce

Sauté  onion  &  garlic  in  oil  until  onion  is 

clear.  Add  pepper,  mushrooms,  carrot,  &  parsley.

Add  tofu,  tamari  or  soy  sauce,  &  tomato 

sauce.  Cook,  stirring  occasionally,  until  heated 

through.  Serve  as  a  sandwich  filling,  sprinkled 

with  nutritional  yeast  flakes.

Marinated  Tofu  Cubes

The  drained  cubes  can  be  crumbled  in  salads or  on  pizza.

Cut  firm,  not  pressed,  tofu  into  small  cubes, 

&  cover  them  in  a  bowl  or  jar  with  a  Vegan 

oil  free  Italian  type  salad  dressing.  Cover  the

container  &  refrigerate  for  up  to  3  weeks, 

shaking  the  mixture  from  time  to  time.  You  can

give  jars  of  marinated  tofu  as  gifts  by 

packing  the  tofu  into  pint  canning  jars  with 

sprigs  of  fresh  herbs,   whole  dried chilies,  & 

whole  cloves  of  peeled  garlic  for  decoration  & 

flavouring.  A  jar  of  these  makes  a  nice 

addition  to  a  low  fat,  Vegan  antipasto  tray.

Scrambled  Tofu

Serves 1;  76  Calories

Crumble  coarsely  in a  small  bowl:

1/2  10.5  oz.  pkg.  Reduced  fat,  extra  firm silken  tofu,  or  4  ozs.  Reduced  fat,  medium firm  regular  tofu

Sprinkle  with:

1  Tb.  nutritional  yeast  flakes

Stir  gently  to  coat.

In  a  cup,  whisk  together:

1  Tb.  water 

1 1/2  tsp.  light  miso,1/4  tsp.  salt,  or  1  tsp. soy  sauce

1/8  tsp.  each  turmeric,  onion  &  garlic  powders

Fold  this  into  the  crumbled  tofu  &  mix  gently

until  coated.  Heat  a  lightly  oiled  or  non 

stick  skillet  over  high  heat.  Pour  in  the  tofu

&  scrape  &  turn  the  mixture  with  a  flat 

spatula  until  the  tofu  has  turn  a  nice  yellow 

colour,  is  hot  through,  &  is  as  creemy  or  dry

as  you  like  it.  Serve  hot  with  seasonings, 

ketchup,  Vegan  *bakin  bits, (Recipe below)  etc.

*Variation:

*Vegetable  Scrambled  Tofu

Make  Scrambled  Tofu  as  above.  In  another 

lightly  oiled  or  non  stick,  heavy  skillet, 

steam  fry  1/2  cup  sliced  mushrooms,  1/2  small 

sliced  onion,  &  2  Tbs.  diced  green  or  red 

bell  pepper  over  high  heat  until  the  onion  & 

mushrooms  begin  to  brown.  Stir  into  the 

Scrambled  Tofu,  or  pour  the  vegetables  over  it.

*Bakin Bits, Vegan

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.

Tofu  And  Rice  Cakes

Makes  12  empanadas;  171 Calories  per  empanada,  Spanish or Latin American pastry.  

1  cup  cooked  rice

2  garlic  cloves,  minced

1  red  bell  pepper,  diced

1  Tb.  ground  cumin

1  Tb.  parsley,  chopped

1  pound  tofu,  crumbled

2  Tbs.  tamari  soy  sauce

12  Vegan  *empanada  rounds,  found  ready  to  use 

in  the  frozen  section  of  any  Ethnic  market  or 

you  can  also  use  small  Vegan  *flour  tortilla 

rounds (Recipe for either below)

Preheat  oven  to  350.  While  the  rice  is 

cooking,  sauté  the  garlic  for  3  minutes,  add 

the  bell  pepper,  cumin,  parsley,  tofu  &  tamari 

soy  sauce  &  cook  for  5  more  minutes.  Add  the 

cooked  rice  &  mix  well.  With  a  spoon,  scoop 

some  of  the  filling  in  the  upper  half  of  the 

empanada  round,  making  sure  to  leave  a  large 

enough  border.  Fold  the  lower  half  over  the 

top  part  to  form  a  semi  circle.  Press  the 

edges  together  &  go  around  the  edge  with  the 

tines  of  a  fork  to  seal  it.  Place  on  a  non 

stick  cookie  sheet  &  bake  for  20  minutes  or 

until  golden.  Serve  this  dish  as  an  appetizer.

*Empanada Dough

by  pattikay in L.A., Makes 12 to 18 servings, 159 Calories per serving 

2 1/4 cups unbleached all purpose flour

1 1/2 tsps. salt

1/2 cup cold unsalted soy margarine, cut into 1/2 inch cubes

Egg replacer for 1 large Egg

1/3 cup ice water

1 Tb. distilled white vinegar, I used cider vinegar with good results

Sift flour with salt into a large bowl and blend in soy margarine with your fingertips or a pastry blender until mixture resembles coarse meal with some, roughly pea size, margarine lumps. Beat together egg replacer, water, and vinegar in a small bowl with a fork. Add to flour mixture, stirring with fork until just incorporated. Mixture will look shaggy. Turn out mixture onto a lightly floured surface and gather together, then knead gently with heel of your hand once or twice, just enough to bring dough together. Form dough into a flat rectangle and chill, wrapped in plastic wrap, at least 1 hour. Dough can be chilled up to 6 hours.

*Flour  Tortillas  Two  

Makes  8  to  12;  121 Calories  per  tortilla

In  a  medium  bowl,  mix:

3  cups  flour,  unbleached  white,  or  part  whole 

wheat  pastry  flour

2  tsps.  baking  powder

3/4  tsp.  salt

Add  1  cup  warm  water  &  knead  briefly  on  a 

floured  surface.  When  the  dough  is  smooth, 

place  in  a  greased  bowl,  cover  with  cloth  or 

cling  film,  &  let   rest  for  15  minutes  at 

least,  but  preferably  several  hours.  Cut  the 

dough  into  8  to  12  equal  sized  pieces,  &  form

into  balls.  On  a  well  floured  surface,  roll 

the  balls  out  to  very  thin  circles,  as  round 

as  possible.  Heat  a  large  skillet  or  griddle 

over  high  heat  until  it  is  very  hot.  Carefully

place  one  tortilla  in  the  pan,  &  cook  until 

the  edges  start  to  look  dry  &  there  are  brown

flecks on  the  bottom.  Flip  the  tortilla  over  &

cook  the  other  side;  it  takes  only  a  few 

moments.  It’s  okay  if  there  are  some  dark 

spots,  but  the  tortilla  should  be  flexible  & 

not  brown  all  over.  Repeat  with  the  remaining 

tortillas,  &  stack  them  up  on  a  plate  as  you 

cook,  covering  them  with  a   towel.  Serve 

immediately  or  let  cool.  You  can  store  the 

cooled  tortillas  wrapped  in  foil  or  inside  of 

a  plastic  bag,  &  refrigerate  or  freeze  them. 

Reheat  the  thawed  tortillas  in  the  foil  in  a 

350  oven  for  about  15  minutes.  You  can  keep 

the  tortillas  hot  &  soft  for  as  long  as  2 

hours  by  wrapping  the  hot  foil  package  in  a 

towel,  then  in  several  layers  of  newspaper.

Tofu  Coddies

Copied  from  "Simply  Vegan",  by  Debra Wasserman

Serves  4;  234  Calories  per serving

1/2  pound  tofu,  crumbled

1  cup  water

2  potatoes,  canned  or  boiled  &  peeled

1/2  cup  whole  wheat  pastry  flour

1  Tb.  tamari  or  soy  sauce

2  Tbs.  Old  Bay  Seasoning

1  cup  wheat  germ

2  tsps.  oil

Blend  tofu,  water,  &  potatoes  in  a  food 

processor.  Add  flour,  tamari  or soy  sauce,  & 

seasoning  to  blended  mixture  to form  a  stiff 

dough.  Roll  into  patties  &  dredge  in  wheat 

germ.  Fry  in  lightly  oiled  pan  until  golden 

brown  on  each  side.  Drain  on  paper  towels 

before  serving.

Tofu  Italiano

Copied  from  "Simply  Vegan",  by  Debra Wasserman

Serves  4;  309  Calories  per serving

1  pound  Vegan  pasta

1  onion,  chopped

2  Tbs.  oil

1  pound  tofu,  cubed

10  oz.  box  each  frozen  corn,  frozen  peas

1/2  each  tsp.  oregano,  garlic  powder

15  oz.  can  tomato  sauce

Pre  cook  pasta.  Sauté  onion  &  tofu  in  oil 

over  medium  high  heat  for  5  minutes.  Add 

remaining  ingredients  &  cook  10  minutes  longer, 

stirring  occasionally.  Serve  over  cooked  pasta.

Tofu Reebs

Serves 2 to 4    

1 pound firm tofu 

1 cup soy sauce 

1 cup Vegan *barbecue (Recipe follows) or teriaki sauce 

1 small onion, diced 

1 to 2 Tbs. Garlic, minced  

olive oil,  if necessary 

Slice tofu into 4  to  6 strips lengthwise. Freeze

the strips uncovered for about 2 hours. Mix sauces,

garlic, and diced onion in a square container. Place

the frozen strips flat in the sauce mixture and let

set for 2  to  3 hours,  not in a fridge. Heat a 10 

inch skillet with olive oil,  if necessary. Pan fry

the strips until dark and firm. Select the sauce of

your choice or eat plain. 

*Barbecue Sauce

Serves 10; Amount Per Serving 94 Calories

1/2 cup Catsup

1/2 cup Vinegar

1/2 cup Aquava

1/4 cup Molasses

1 Tb. Chili Powder

1 Tb. Onion Powder

1/2 tsp.  Garlic Powder

1 Tb. Dry Mustard

1/4 tsp. Cayenne

Combine all ingredients and mix well. Store in a covered jar in the refrigerator.

Tofu  Squash  Scramble

Copied  from  "Simply  Vegan",  by Debra  Wasserman

Serves  2;  119  Calories per  serving

1/4 cup  *Vegan  vegetable  broth (Recipe follows)

1 yellow  squash  or  zucchini,  finely  chopped

1/2  onion,  minced

1/4 tsp.  black  pepper

2  tsps.  basil

1/2  pound  tofu,  crumbled

1/4  tsp.  tamari  or  soy  sauce  (optional)

Sauté  all  ingredients,  except tofu  &  tamari  or 

soy  sauce.  together  over  medium  high  heat  until

the  squash  begins  to  soften.  Add  tofu  & 

tamari  or  soy  sauce  &  continue  sautéing  for

another  3  to  5  minutes.  Serve  hot.

*Broth, Vegan  Vegetable  Stock, or broth,  Clear

Makes  2  quarts;  5 Calories  per  1  cup

1/2  cup  dried  mushrooms,  preferably  a  boletus 

variety,  cepes  in  French,  porcini  in  Italian

2  onions, thinly  sliced

2  cups  carrots,  chopped

1  leek,  about  2  cups,  thinly  sliced

3  stalks  celery, 1 1/2  cups,  thinly  sliced

5  to  6  garlic cloves,  1  Tb.,  thinly  sliced

1  tsp.  herbs  of  choice

10  cups  water

Place  all  in  a  stock pot  &  bring  to a boil, 

reduce  the  heat  to  low,  cover  &  boil  gently 

for  1  hour.  Strain the mixture  through  a  fine 

strainer  into a  large  bowl,  pressing  on  the 

solids  to  extract  as  much  liquid  as  possible. 

You  should  have  about  2  quarts.  If  you  have 

more,  boil  it  until  reduced;  if  less,  add 

water.  Cool  to  room  temperature. Cover  & 

refrigerate  for  use  within  4  to  5  days,  or 

freeze  in  2  cup  containers  for  use  as  needed.

Tofu  Stir  Fry

Serves  4;  216  Calories  per serving

1  cup  tofu,  cut  into cubes

3  Tbs.  soy  sauce

3  Tbs.  oil

1  onion,  chopped

1/2  pound  carrots,  cut  into  long  thin  strips

6  stalks  celery,  chopped

1  green,  or  red,  or  both,  bell  peppers,  cut 

lengthwise  into  thin  strips

1/2  pound  mushrooms,  sliced,  or  if  small  leave them  whole

1/2  pound  bean  sprouts,  well  drained

Place  tofu  cubes  in  a  bowl  &  pour  the  soy 

sauce  over  it.  Set  it  aside  to  marinate.  Put 

the  oil  in  a  wok  or  large  frying  pan.  Add 

the  onion  stir  fry  until  soft.  Add  the 

carrots.  Stir  thoroughly.  Reduce  heat  to  low, 

partially  cover  the  vegetables  with  a  saucepan 

lid  &  leave  to  fry  gently  for  about  10 

minutes,  lifting  lid  occasionally  to  stir.  Add 

the  celery.  Leave  to  cook  for  another  5 

minutes.  Stir  bell  pepper  into  wok  &  leave  to 

cook  for  10  minutes.  Stir  in  mushrooms,  add 

the  marinated  tofu  cubes  &  leave  to  cook  for 

5  minutes.  Add  the  bean  sprouts  &  stir  fry 

them  for  2  to  3  minutes.  Serve  immediately. 

This  can  be  served  just  as  it  is,  with  rice. 

Or  it  can  be  served  with  a  Sweet  And  Sour 

Sauce  (Recipes  under  "Salad  Dressings  & 

Sauces").  If  you’re  going  to  add  a  sauce,  be 

careful  to  drain  away  any  excess  liquid  from 

the  vegetables  as  you  remove  them  from  the 

wok.

Tofu, Sweet And Sour Tofu Balls

Serves 5 or more    

2 blocks firm tofu,  squeezed of water and crumbled 

1 can water chestnuts,  chopped 

3 green onions, minced, include green part 

1/2 cup parsley, minced 

2 cups vinegar 

2 cups Vegan  sugar   

1/2 cup ketchup  

2  garlic cloves, pressed, crushed, or minced 

2 tsps. fresh ginger, grated

drop of soy sauce 

some oil for frying; some flour for rolling 

Make the balls: Squeeze that tofu till your hands

hurt to get the water out, then crumble it. Add

chopped water chestnuts, green onion, and parsley. You

might want to also add some soy sauce and crushed

black pepper. Mush together. Put oil in a deep

bottomed pan and heat. Roll tofu mix into balls and

roll in flour. Fry til golden and place on paper

towels to drain. Meanwhile, combine the vinegar and

sugar in saucepan and heat till dissolved. Add the

remaining ingredients. Once sauce ingredients are all

mixed up and heated, throw the balls in, simmer for a

while to heat. Serve 4 or more balls per person, over

rice.

Wayne’s  Tofu  Chili

Copied  from  "Simply  Vegan",  by  Debra Wasserman

Serves  8;  301  Calories  per serving

1  pound tofu,  cubed  in  small  pieces

2  Tbs.  oil

2  onions,  chopped

3  green  bell  peppers,  or  red,  chopped

28  oz.  can  crushed  tomatoes

15  oz.  can  each  black  eyed  peas,  kidney  beans,

 white  beans,  drained

2  jalapeno  peppers,  minced

garlic  & chili  powder  to  taste

Sauté  tofu  in  oil  for 10  minutes.  Add  chopped 

onions  &  bell  peppers,  &  stir  fry  5  minutes 

longer.  Lower  heat.  Add  tomatoes,  black  eyed 

peas,  beans,  jalapeno  peppers,  &  spices.  Simmer 

for  12  minutes.  You  can  add  some  tomato  paste 

if  sauce  is  too  thin.  You  can  also  freeze  the

chili  to  serve  later.  

Vegetable  Vegan  Dishes

Many  Layered  Vegetable  Bake

One of pinkyjain’s favourites. She puts in whole garlics. Yummmm.

Makes  8  servings; 47  Calories  per  serving

1  cup  carrots,  sliced  1/8  inches  thick

1 10 oz. pkg. frozen  French style green beans, thawed  &  drained

1  cup  red  bell  pepper,  thinly  sliced

1  cup  onions,  thinly  sliced

2  cups  mushrooms,  sliced

1/4  tsp.  garlic  powder

1  Tb.  dried  parsley  flakes

1/8  tsp.  each  salt  &  pepper

1  1  pound  can  stewed  tomatoes

One of pinkyjain’s favourite dishes.

Preheat  oven  to  350.  Lightly  oil  a  2  quart 

casserole  dish  with  non  stick  cooking  spray. 

Layer  vegetables  in  dish  in  the  following 

order:  carrots,  green  beans,  red  bell  pepper,

onions  &  mushrooms.  Sprinkle  spices  evenly  over 

vegetables.  Spoon  stewed  tomatoes  &  their  liquid

evenly  over  vegetables,  breaking  up  any  large 

pieces  of  tomato.  You  can  also,  before  adding  

the  vegetables,  put  an  can  of  stewed  tomatoes 

on  bottom  of  dish,  then  add  the  vegetables, 

then  the  second  can  of  stewed  tomatoes. Cover 

tightly  &  bake  1  hour.

Vegetable  Balls

Makes 30 to 35 balls 

3 boiled potatoes 

5 French beans 

1/2 teacup boiled green peas 

2 chopped green chilies 

1 large bell pepper 

1/2 tsp. ajinomoto powder 

1 tsp. chili powder 

2 tsps. soy sauce 

1/2 teacup plain flour 

3 Tbs. oil 

Vegan *bread crumbs (Recipe follows) 

salt to taste 

oil for deep frying 

chili sauce or tomato sauce to serve 

Mash the potatoes coarsely. Cut the French beans and

bell pepper into small pieces. Heat the oil in a

vessel. When really hot, add the vegetables and

ajinomoto powder. Cook for at least 3  to  4 minutes.

Add the potatoes. Add the green chilies, chili powder,

soy sauce and salt. Cool the mixture and shape into

balls. Mix the flour very well in 1 teacup of water.

Dip the balls in this paste and roll into bread

crumbs. Just before serving, deep fry in oil.

*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.

Vegetable Cakes

Serves 8  

1 large eggplant 

1 zucchini 

3 portabella mushrooms 

1 jar roasted peppers 

1 large ripe tomato 

1 squash, any kind 

1 cup mashed potatoes or firm tofu in cubes 

Slice eggplant, zucchini, and squash the long way,

thinly. In a large salad bowl,  line the edges with

the eggplant, then the zucchini, then the squash. If

the slices are to long, let them hang over, it makes

the finishing touches really cool). Then inside, place

along the bottom the roasted red peppers, and

mushrooms. Then place your mashed potatoes, or your

tofu cubes. With the vegetable slices that are hanging

over the dish,  flip that back over the inside of the

cake,  put a dish over the top, and flip the cake into

the dish, so the "bottom" is the "top" put in a baking

tray, and bake for 20 minutes. Cut into slices, and

eat as an appetizer. 

Vegan  Broths  Or  Stocks, Vegan

Mushroom  Bouillon

Makes  6  servings;  0  Calories per  3/4  cups

3/4  pound  mushrooms,  minced

2  Tbs.  lemon juice

6  cups  *Vegan  Vegetable  Stock  (Recipe  below)

1/4  tsp.  salt

1/8  tsp.  black  pepper

1/4  cup  water 

In  a  saucepan  add  mushrooms  to  stock.  Simmer 

very  slowly covered,  for  20  minutes.  Add  the 

rest  &  simmer  uncovered  for  2  minutes  longer. 

Strain  bouillon  through  a  fine  mesh  sieve, 

pressing  down  to  extract  as  much  juice  as 

possible  from  the  mushrooms. Serve  the  bouillon 

in  cups,  garnished  with  the reserved  mushroom 

slices.

*Vegan  Vegetable  Stock,  Clear

Makes  2  quarts;  5 Calories  per  1  cup

1/2  cup  dried  mushrooms,  preferably  a  boletus 

variety,  cepes  in  French,  porcini  in  Italian

2  onions, thinly  sliced

2  cups  carrots,  chopped

1  leek,  about  2  cups,  thinly  sliced

3  stalks  celery, 1 1/2  cups,  thinly  sliced

5  to  6  garlic cloves,  1  Tb.,  thinly  sliced

1  tsp.  herbs  of  choice

10  cups  water

Place  all  in  a  stock pot  &  bring  to a boil, 

reduce  the  heat  to  low,  cover  &  boil  gently 

for  1  hour.  Strain the mixture  through  a  fine 

strainer  into a  large  bowl,  pressing  on  the 

solids  to  extract  as  much  liquid  as  possible. 

You  should  have  about  2  quarts.  If  you  have 

more,  boil  it  until  reduced;  if  less,  add 

water.  Cool  to  room  temperature. Cover  & 

refrigerate  for  use  within  4  to  5  days,  or 

freeze  in  2  cup  containers  for  use  as  needed.

Wontons,  Spring  Rolls,  Etc., Vegan

Eggless Wonton Wrappers Or Spring Rolls

by philocrates npt, makes 8 servings, 113 Calories per serving

2 cups flour

1/2 tsp. salt

1/2 cup warm water

cornstarch

Sift flour and salt then stir in warm water, slowly. Dough should be very stiff. Knead on floured surface until smooth. Use a towel to cover and let rest for at least 20 minutes. Divide the dough into half. Roll out dough making them very thin. If thicker it will reduce them number of wrappers per half. Cut into 3 inch squares. Repeat step with second ball. To store use cornstarch. Sprinkle on dough and keep in airtight bag in freezer or fridge. For Spring rolls cut bigger squares, 6 to 8 inches.

Cabbage  Rolls

Serves  6  to  8;  101  Calories  per 8  oz.  serving

1  large  head  green  or  Chinese  Cabbage

2  onions,  finely  chopped

2  tsps.  olive  oil

3  1/2  cups  mushrooms,  chopped

1  cup  carrots,  grated

6  garlic  cloves,  minced  or  pressed

1/4  tsp.  dried  thyme

1/2  tsp.  dried  dill

1/4  cup  parsley,  fresh,  minced

1  Tb.  lemon  juice

2  Tbs.  soy  sauce

1  Tb.  miso

12  oz.  cake  tofu,  pressed  &  mashed

1  cup  tomato  juice

Bring  a  large  pot  of  water  to  a  boil.  Core 

the  cabbage  &  carefully  plunge  it  into  the 

boiling  water,  cover,  &  cook  for  about  5 

minutes,  or  until  the  leaves  pull  away  easily 

from  the  head.  Use  2  forks  to  test  the 

readiness  of  the  cabbage,  one  to  steady  the 

head  in  the  water,  &  the  other  to  try  to 

loosen  a  test  leaf.  Set  aside  12  leaves  to 

cool  while  you  prepare  the  filling.  In  a  large

skillet,  sauté  the  onions  in  the  oil  for 

about  10  minutes,  until  translucent.  Add  the 

mushrooms,  carrots  &  garlic  &  cook,  stirring 

often,  for  3  minutes.  Stir  in  the  thyme,  dill 

&  parsley  &  continue  to  cook  until  the 

mushrooms  become  soft  &  juicy.  Add  the  lemon 

juice,  soy  sauce,  miso  &  mashed  tofu  &  mix 

well.  When  the  tofu  is  heated  through,  remove 

from  heat  &  set  aside.  Preheat  oven  to  350. 

Assemble  the  rolls.  Put  about  1/2  cup  of 

filling  at  the  broad  end  of  each  cabbage  leaf,

fold  the  side  edges  toward  the  centre  over 

the  filling,    &  then  roll  up  lengthwise.  Place

the  rolls,  seam  side  down,  in  an  unoiled  9x12

baking  pan  &  pour  the  tomato  juice  over  them.

Cover  the  pan tightly  with  foil  &  bake  for  20

minutes,  or  until  hot  &  steaming. 

Chinese Dumplings 

2 cups shredded vegetables. Mixture of cabbage or bok

choy, with carrots, mushrooms, onion, whatever to

taste. Pre packaged coleslaw mix works surprisingly well. 

soy sauce 

water 

vinegar, white or rice

couple dozen Vegan *wonton Skins(Recipe above at beginning),

or *Dumpling Skins (Recipe below) 

garlic, fresh, chopped fine, or powdered 

small bowl with water for dipping 

Make the dipping sauce first and let it sit. Mix

equal parts soy sauce and vinegar, about 1/8 cup per

person. Mix equal parts garlic and ginger, about a

clove's worth per person. Stir fry vegetable mix in a

small bit of water and soy sauce. If you have it, add

your favorite optional flavouring. Stir until

translucent. To make the dumplings, scoop about 1.5

tsps. onto a dumpling skin, experiment until you

find the right amount. Crunch the dumpling into a nice

shape and dip the end into the small bowl to seal it.

Dumplings may be boiled for 3 to 5 minutes or steamed

5 to 10. They are done when they crinkle up and turn

translucent. Dip dumplings in sauce.

*Dumplings

by Christine Bettiga, Makes 16 Dumplings, 86 Calories per dumpling 

2 cups all purpose flour

1 Tb. baking powder

1/2 tsp. salt

3 Tbs. soy margarine

1 cup soy milk

Mix together in a bowl the flour, salt and baking powder. Bring to just a simmer in a small saucepan the soy margarine and soy milk. Add the soy milk mixture to the dry ingredients. Stir with a fork or knead by hand 2 to 3 times until the mixture just comes together. Divide the dough into about 16 small puffy dumplings. Roll each piece of dough into a small rough ball. Gently lay the formed dumplings on the surface of your stew or soup. Cover and simmer for 10 minutes.

Chinese  Vegetable  Lettuce  Rolls

Makes  16  rolls, enough  to  serve  8  as  an  appetizer,  4  as  a light  main  course;  80  Calories  per  serving

6  to  8  dried  Chinese  black  mushrooms

1  Tb.  cornstarch

1  head  iceberg  lettuce

1  cup  Napa  or  Savoy  cabbage,  finely  chopped

1/2  cup  carrots,  finely  chopped

1/2  cup,  1  8  oz.  can,  water  chestnuts,  finely 

diced

1/2  cup  snow  peas,  finely  chopped

1/2  cup  bean  sprouts

1/2  cup, 1 8  oz.  Can,  bamboo  shoots, finely diced  (optional)

1/4  cup  celery,  finely   chopped

For  the  sauce:

2  Tbs.  soy  sauce  or  tamari  soy  sauce

2  Tbs.  rice  wine

1  Tb.  Vegan  sugar

a  little  salt  (optional) *End For Sauce

1  Tb.  oil

1/2  Tb.  dark  sesame  oil

2  garlic  cloves,  minced

2  scallions,  minced

2  tsps.  ginger,  finely  chopped

1/4  cup  hoisin  sauce,  placed  in  a  small  bowl, 

with  a  spoon  or  scallion  brush  for   serving.

Soak  the  mushrooms  in  hot  water  to  cover  for 

20  to  30  minutes,  or  until  tender.  Drain  & 

squeeze  out  any  liquid  over  a  bowl.  Dissolve 

the  cornstarch  in  2  Tbs.  mushroom  liquid  in  a 

small  bowl  &  set  aside.  Any  extra  mushroom 

liquid  can  be  reserved  for  soups  &  sauces.  Cut

the  lettuce  in  half  vertically,  through  the 

core.  Cut  the  core  out  of  each  &  peel  off  20

large  outer  leaves,  reserving  the  centre  leaves

for  salads.  Pile  16  of  the  leaves  in  a  bowl.

Use  the  remaining  leaves  to  line  a  platter. 

Finely  chopped  the  mushrooms.  Combine  with  the 

cabbage,  carrots,  water  chestnuts,  snow  peas, 

bamboo  shoots  &  celery.  Set  aside.  Mix  together

the  ingredients  for  the  sauce  in  a  small  bowl

&  set  aside.  Heat  a  wok  over  high  heat 

almost  to  smoking.  Swirl  in  the  oils.  Add  the 

garlic,  scallions  &  ginger  &  stir  fry  for  15 

seconds,  or  until  fragrant  but  not  brown.  Add 

the  chopped  vegetables  &  stir  fry  until  the 

vegetables  lose  their  rawness,  2  to  3  minutes. 

Add  the  sauce  &  continue  stir  frying  until  the

vegetables  are  crispy  tender,  2  to  3  minutes. 

Re stir  the  cornstarch  &  add it  to  the 

vegetables. Bring  mixture  just to  a  boil  &   remove  wok  from  heat.  Transfer  the  vegetable  mixture  to  the  platter  lined  with lettuce  leaves.  To  serve,  have  each  person 

take  a  lettuce  leaf  from  the  bowl  &  spread 

the  inside  with  a  little  hoisin  sauce.  Place  a

spoonful  of  vegetable  mixture  inside  &  roll 

the  lettuce  leaf  up  like  a  blintz.

Nori Rolls

5 1/4 cups sushi rice, or any short  grain, sticky rice 

1 cup rice vinegar 

1/2 cup Vegan  sugar 

1 Tb. salt 

1 package,  ten sheets,  nori ,  a type of seaweed 

vegetables of your choice: cucumbers, carrots,avocado 

optional: soy sauce, pickled ginger, wasabi 

Combine rice with 5 1/2 cups water and bring

to a boil. Reduce heat and simmer, covered, for 20

minutes or until water is absorbed. Let cool for at

least 10 minutes. In a non  reactive bowl, combine the

vinegar, sugar, and salt. Mix until the sugar and salt

are dissolved. Drizzle over the rice and gently mix.

Slice the vegetables in long thin strips. Now you are

ready to roll! Lay a sheet of nori out on a large

plate or cutting board. Then spread on about 1 1/2

cups rice, pressing firmly until the rice is evenly

distributed across the sheet. Leave the edge farthest

from you uncovered. Lay the vegetables in a line from

left to right across the center of the rice. Now

starting with the edge nearest to you, roll up and

over enclosing the vegetables. Wetting the far edge

helps seal the roll. You should end up with a long

roll, with the nori on the outside and the rice and

vegetables in the middle. The idea is to get the

vegetables in the very centre. Repeat with the

remaining nine sheets.

Pot  Stickers

Makes  24  pot  stickers;  4  Calories per  pot  sticker

1  cup  whole  wheat  pastry  flour

1  cup  unbleached  white  flour

1/2  cup  plus  1  Tb.  warm  water

1/3  cup  soy  sauce

1/2  cup  onion,  minced

1/2  cup  cabbage,  sliced  thin

2  garlic  cloves,  minced

1  Tb.  grated  ginger  root

1/2  cup  celery,  minced

3  Tbs.  green  onion,  minced

5  mushrooms,  coarsely  chopped

2  Tbs.  soy  sauce

1 1/2  tsp.  salt

In  large  bowl  combine  flours  &  water.  Knead 

the  dough  for  15  minutes,  adding  more  flour  to

water  to  create  a  smooth,  pliable  dough.  Cover

dough  tightly  with  cling  film  &  let   rest  for

20  minutes.  Heat  soy  sauce  in  skillet  over 

medium  heat.  Stir fry  onion  &  cabbage  until 

limp.  Add  remaining  ingredients.  Cook,  stirring 

for  2  minutes.  Remove  from  heat  &  place  in 

colander  to  drain   excess  moisture.  Divide  dough

into  24  small  balls.  On  a  lightly  floured 

board,  flatten  each  ball  of  dough  into  a  3  to

4  inch  circle.  Fill  each  circle  with  about  a 

Tb.  of  filling.  Fold  circle  into  a  half  moon 

shape;  pinch  edges  to  seal.  Lightly  coat  2 

large  non  stick  skillets,  or  work  in  batches 

with  1  skillet,  with  non  stick  cooking  spray. 

Set  over  medium  heat.  When  hot,  add  pot 

stickers,  seam  side  up.  flattening  slightly  on 

the  bottom.  When  the  bottoms  are  golden  brown, 

add  1/2  cup  water  per  pan.  Cover  &  steam  for 

20  minutes.

Rice  Balls,  Greek  Spinach

Makes  about  24  ping pong  shaped  rice  balls;  48  Calories  per  2  oz serving

2  pounds  fresh  spinach,  washed  &  large  stems removed

1  cup  scallions,  about  6,  chopped

2  tsps.  olive  oil

2  cups  cooked  brown  rice

2  Tbs.  fresh  dill,  finely  chopped,  or  2  tsps. dried

1 1/2  Tbs.  lemon  juice

salt  &  black  pepper  to  taste

1  cup  Vegan  plain  or  herbed  *bread  crumbs (Recipe below)

In  a  large  covered  pot,  steam  the  spinach  in 

the  water  that  clings  to  the  leaves  until  just

wilted,  2  or  3  minutes.  Drain  &  chop  &  set 

it  aside.  In  another  pan,  lightly  sauté  the 

scallions  in  the  oil  for  about  5  minutes,  or 

until  softened  &  slightly  browned.  Preheat  the 

oven  to  350.  In  a  large  bowl  combine  the 

spinach,  scallions,  rice,  dill  &  lemon  juice. 

Add  salt  &  pepper  to  taste.  Stir  well,  mashing

the rice  mixture  against  the  sides  of  the  bowl

with  the  back  of  a  large  spoon  until  the 

mixture  holds  together.  Prepare  a  baking  sheet 

or  large  baking  dish  with  non  stick  cooking 

spray  or  a  very  light coating  of  oil.  With 

dampened  hands,  pack  a  heaping  1/4  cup  of  the 

rice  mixture  into  a  firm,  round  ball.  Roll  the

ball  in  the  bread crumbs  &  place  on  the 

baking  sheet.  Arrange  the  balls  on  the  baking 

sheet  about  an  inch  apart.  Bake  for  20  to  25 

minutes,  until  the  balls  are  heated  through  & 

crisp  on  the  outside.

*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.

Seitan Cabbage Rolls

1 head Chinese cabbage

1 pound carrots, washed and cut length wise into strips

1/2 pound Seitan

2 Tbs. mirin

4 Tbs. rice vinegar

4 Tbs. tamari

1/2 cup water

Wash each leaf of the Chinese cabbage and drain well.

Cut the thick stem by laying the cabbage leaf flat on

the table and cutting in a v shape the thickest part

of the stem. This will make rolling much easier. Lay

Seitan strips and carrot strips on the base of the

cabbage leaf and start to roll up. As you roll up the

leaf, fold the sides in over the vegetables. This will

create a neatly folded roll and the Seitan and carrots

will not fall out. In a serving dish, mix the tamari,

mirin, water, ginger juice and rice vinegar together.

Cut the Seitan rolls in half. Place the rolls in the

serving dish with the open side up, so that the

beautiful colours within the roll will be displayed.

Spinach Tofu Wontons with Dipping Sauce  

12 oz. package frozen spinach,  larger or smaller is ok 

12 oz. package firm or extra firm tofu, larger or smaller is ok 

About an inch of ginger, chopped finely 

2 garlic cloves, chopped finely 

2 scallions, chopped finely 

A dash of soy sauce 

A dash of chili oil 

1 package of square Vegan  *wonton skins (Recipe above) 

1/4 cup of soy sauce 

1/4 cup of seasoned rice wine vinegar 

Chopped scallions or lemon grass, for garnish of the sauce 

First, make the wonton inside: Thaw the spinach,

squeezing all the extra water out. Mash the spinach,

tofu, garlic, ginger, dash of soy sauce, chili oil,

and finely chopped scallions together with your hands.

Taste and season with more chili, garlic, ginger,

whatever you feel it needs. Put the mixture aside for

a while, while you make your dipping sauce.

**Make the dipping sauce: Mix the 1/4 cup of soy sauce and

seasoned rice wine vinegar together, and then top with

either chopped scallions or lemon grass. Put this in

the fridge to chill  while you stuff the wontons. To

stuff the wontons: Take a teaspoonful of the filling

and tuck it into the wonton skin. Fold the skin into a

triangle and seal. If it doesn't seal well, try

moistening the edges with a little bit of water. Set

these onto a tray dusted with cornstarch. To cook the

wontons: You can either deep fry the wontons until

they are crispy in a good hot oil or cook them like

pot stickers. To cook them like pot stickers, it takes a

few more ingredients. These are some Worcestershire

sauce,  some orange zest, and a little more chili oil.

Mix these to your liking in a bowl with some water so

you have about a cup and a half of this liquid. Heat a

bit of oil in a non stick pan and put the wontons in.

Fry them till they are golden on one side, then flip.

When they have all been browned on one side, pour on

the saved liquid. Cover quickly to get all that good

steam in. Steam for a bit, then take the cover off and

let them absorb most of the sauce.

Spring Rolls  One 

12 Vegan *spring roll wrappers, rice paper (Recipe above) 

6 oz. firm tofu, not silken 

2 Tbs. or more soy sauce, tamari, or Bragg's liquid aminos 

6 ozs. thin Vegan rice noodles, vermicelli 

48 fresh mint leaves, no stems 

1/4 head leaf lettuce 

3 carrots, shredded  (optional) 

*spring roll sauce (see below) 

Spring rolls are fragile; keep them flat and handle

them gently. Be sure they are made of rice. Slice the

tofu into 1/2 inch slices. Pat dry with paper towels.

Press it for an hour or so if you have time. Put the

tofu slices on a non  stick cookie pan. Add the soy

sauce, trying to keep it on the tofu as much as

possible. Bake at 325 for about 45 minutes, turning

occasionally and adding more soy sauce if they look

like they can absorb more. When they are nice and

brown and dry, cut them into strips, about the size of

French fries. You will need one strip per spring roll.

If you don't have time to bake the tofu, cut it into

strips and fry it with the soy sauce on a non  stick

skillet for a few minutes, carefully turning each

strip, trying to crisp it up a little on each side.

Set aside.  Wash and dry the lettuce. Tear it into 3

or 4 inch pieces, removing stems and crisp veins. Your

lettuce needs to be on the limp side. Any crisp pieces

will tear the spring roll wrappers when you try to

roll them. Wash and dry the mint. Set aside. Shred or

grate the carrots. Again, they need to be small enough

pieces that they are not crisp. Throw the rice

vermicelli into boiling water and cook until just

done, about 2 or 3 minutes. Pour into a colander, and

rinse with cool water. The noodles need to be well

drained and cool enough to handle. Set aside. Put an

inch or two of water in a pan that is big enough to

hold the spring rolls. Cool water works fine. Separate

the wrappers, and stack them in the water, making sure

each one is completely covered with water before

putting in the next one. Leave the wrappers in the

water until they are flexible,  about 2 or 3 minutes.

Remove the whole stack at once, and place them on a

clean wet kitchen towel, covering them with another

damp towel. Now you are ready to assemble them.

Carefully remove one wrapper and put it on another

surface,  Author uses a bamboo sushi mat, but you

could easily use another damp towel. If you use a

plate, dump off the excess water between each spring

roll. Working quickly, put onto the wrapper 3 or 4

small pieces of lettuce, 4 leaves of mint, a handful

of rice noodles, one strip of tofu, and a few

Tbs. of carrots if desired. Quickly fold the

bottom of the wrapper over the pile, fold in the

sides, and continue to roll up. After I've done four

or five, I wrap each in cling  film to keep them from

drying out too much. If one of them is falling apart,

wrap it in cling  film immediately. Have a piece of

cling film cut and ready in case one is falling apart.

If you are serving them to company, start over with a

new wrapper on the ones that are falling apart. If a

lot of them are falling apart, then something may not

be drained well enough, or you may be trying to fill

them too full, or some of your wrappers may be

defective with too many tears and holes, or too thin.

Serve cold or room temperature with sauces of your

choice. **NOTE: you do not EVER cook these spring rolls.

When you finish rolling them up, they are done! They

will keep in the refrigerator for a day or two. 

*Sweet Sauce For Spring Rolls: Makes enough for about 3

dozen spring rolls. 

4 Tbs. Vegan  sugar 

1/4 cup soy sauce 

1 cup broth or water 

 2 Tbs. corn starch 

1/4 cup cold water 

1 galic clove, crushed with 1/4 tsp. salt 

Combine sugar, soy sauce, and broth. Bring to a boil.

Add corn starch mixed smoothly with the cold water,

and stir until the mixture thickens some. Simmer,

stirring for 1 minute. Stir in garlic.

Spring  Rolls Two

Makes  8  servings,  2  rolls  per serving; 104  Calories  per  spring  roll

2  large  carrots,  shaved

2  Tbs.  green  onion  tops,  chopped

1  Tb.  olive  oil

1/4  tsp.  black  pepper

16  6 inch  Vegan  round  rice  paper  wrappers

2  cups  Vegan  bean  thread  noodles,  soaked  in 

hot  water  & cut  into  2 inch  lengths

Place  carrots,  green  onions,  oil, &  pepper  into  a  large  bowl;  toss  well.  Fill  another  large  bowl  with  warm  water.  Dip  each  rice  paper  in  water  until  softened  & 

translucent,  about  10  seconds.  Remove;  drain  on 

a  dish  towel.  Do  not  stack  rice  paper,  they 

will  stick.  Place  2  Tbs.  noodles  &  2  Tbs. 

vegetable  mixture  along  the  lower  edge  of  rice 

paper,  1  inch  from  edge.  Fold  bottom  of  paper 

over  filling;  fold  sides  over  filling.  Roll 

bundle  into  a  cylinder.  Place  rolls  on  a 

plate;  cover  with  cling film.  Refrigerate  while 

preparing  rest  of  meal.  Helpful  hints:  Bean 

thread  noodles  need  to  be  soaked  about  30 

minutes  prior  to  use.  To  prepare  them  more 

quickly,  cook  in  boiling  water  until  clear  & 

glossy,  1  to  2  minutes.  To make  handling 

easier,  chill  soaked  or  cooked  noodles  before 

cutting  to  length.  The  noodles  are  too  delicate

&  brittle  to  cut  before  soaking  &  cooking.  If

desired,  serve  rolls  with  a  simple  dipping 

sauce  of  2  Tbs.  soy  sauce,  2  Tbs.  Vegan  brown

sugar  &  2  Tbs.  lime  juice.

Spring Rolls Three

Makes 36 rolls; Total calories per roll,  not including sauce,  18

4 ozs. thin Vegan  rice stick or cellophane noodles 

1/2 cup bean sprouts 

1/2 cup carrot, minced

1/2 cup daikon or jicama, grated  

1 garlic clove, minced 

1 Tb. soy sauce 

1/2 cup coarsely chopped dill or mint leaves, or a mixture 

3 Tbs. roasted, unsalted peanuts, coarsely chopped (optional) 

12 sheets of rice paper 

1 head of lettuce,  leaves washed, dried and cut in half 

*Chili dipping sauce (*see recipe that follows) 

Soak noodles in boiling water for 5 minutes or until

soft and pliable. Drain, immerse in cold water and

drain again. Cut noodles into 2 inch lengths. In a

large bowl, mix noodles with bean sprouts, carrot,

daikon or jicama, garlic, and soy sauce. Working with

no more than 2 rice paper sheets at a time, immerse

the rice paper in a shallow bowl of warm water and

quickly remove it. Letting the rice wrapper sit in the

water can result in its disintegration. Lay the

wrapper on a plate and place about two Tb. of the

noodle mixture toward the bottom of the wrapper. Add a

pinch of each herb and a few pea  nuts,  if desired.

Fold the bottom of the wrapper up over the mixture,

about a third of the way up. Tuck sides of the wrapper

in and roll up tightly to form a tube. The damp paper

should stick together. Place on a tray or plate and

cover with a damp towel or cling film until all the

rice papers are filled. Cut each roll into three

pieces. To eat, wrap roll in lettuce leaf and dip in

chili sauce. 

*Chili Dipping Sauce

Makes about  1 1/3 cups; Total calories per 1 1/2 tsps. serving 2

2 Tbs. chopped garlic 

2 Tbs. coarsely chopped fresh chili peppers 

1/4 cup soy sauce 

1/4 cup white vinegar 

3/4 cup water 

2 Tbs. thinly sliced scallion 

Combine all ingredients except scallions in a blender

and mix until smooth. Pour in individual dipping bowls

and garnish with scallions. 

Wonton  Crisps

Makes  36  crisps

The  crisps  keep  almost  indefinitely  if  stored 

in  a  tin  or  plastic  container  with  a  tight 

fitting  lid,  &  they can be  frozen.  Wonton 

wrappers  or  skins  can  usually  be   found  in  the

produce  area  of  supermarkets.  They  generally 

come  in  12 oz.  packages.  They’re  each  about  3" 

square,  &  there  are  about  48  wrappers  in  a 

package.  Make  sure  they  are  Vegan.

*Herb  Wonton  Crisps

69  Calories  per  3  herb crisps

18  Vegan  *wonton  wrappers,  each  3  inch  square, 

4 1/2  oz. (Recipe above)

Non  stick  cooking  spray  or  2  tsps.  oil

Powdered  herbs  of  choice

1/4  tsp.  salt

*To  make  Herb  Wonton Crisps

Bring  about  2  quarts  of  water  to a boil

in  a  large  pot.  Add  9  of  the  wonton wrappers,

dropping  them  into  the  water  1  at  a  time. 

Cook  for  1 1/2,  then  remove  them  from  water 

carefully  with  a  skimmer  &  transfer  them  to  a 

large  bowl  of  cold  water.  Coat  a  16x14  inch

cookie  sheet  with  the  non stick  cooking  spray 

or  brush  it  with  1/2  tsp.  of  the  oil.  Place 

your  hands  in  the  bowl  containing  the  wrappers 

&  carefully  unfold  them  1  at  a  time under  the 

water.  Transfer  them,  still  wet,  to  the cookie 

sheet,  arranging  them  side  by  side.  Spray  the 

surface  of  the  wrappers  lightly  with  the cooking

spray,  or  brush  or  lightly  rub  them  with 

another  1/2  tsp.  oil.  Sprinkle  with  1  tsp. 

herbs  of  choice  &  1/8  tsp.  salt.  Bake  for  16 

to  18  minutes,  or  until  dry  &  brown. Repeat 

with  the  remaining  wonton  wrappers,  oil,  salt  &

herbs.  

*Variations:

*Pirmeshin  Wonton  Crisps

79  Calories  per  3

*Pirmeshin crisps

18  *wonton  wrappers,  each  3  inch  square,  4 1/4  ozs.

Non  stick  cooking  spray

2  Tbs.  grated  Vegan  Pirmeshin  Cheeze  (Recipe follows)

Preheat  oven  to  375.  

*To  make  the  Parmeshin  Wonton  Crisps 

Follow  directions  above,  replacing  the  herbs  & 

salt  with  1  Tb.  of  grated  Vegan  Pirmeshin 

cheeze  for  each  batch  of  9  wontons.

*Pirmeshin Cheeze  

Serves  24

1  cup  yeast  flakes

1/2  cup  slivered,  blanched  almonds  (*See blanching procedure below)

1/2  tsp.  salt

Place  all  ingredients  in  a  food  processor, 

process  until  almonds are  very  finely  ground. 

Sprinkle  on  top  of  desired  foods.  Store  in  an 

airtight  container  in  refrigerator.

*ALMONDS, BLANCHING 

Cover shelled nuts with cold water. Bring to a boil; 

simmer 2 to 3 minutes, drain. Add cold water; drain. Pinch 

nuts to slip skins.

Wonton  Fans

Makes  2  dozen  chips;  24  Calories per  chip

6  square  Vegan  *wonton  skins,  cut  diagonally 

into  triangles (Recipe above)

2  tsps.  soy  margarine,  melted  

pinch  each  thyme,  oregano

grated  Vegan  Pirmeshin  Cheeze  (Recipe above)

Arrange  the  wonton  triangles,  points  toward 

centre,  on  a  paper  towel  lined  plate.  Brush 

with  the  soy  margarine,  sprinkle  with  thyme  & 

oregano  &  microwave,  uncovered,  on  full  power 

until  crisp,  about  1 1/2  minutes.  Sprinkle  with 

the  Vegan  Parmeshin  Cheeze  &  microwave, 

uncovered,  on  medium  power  until  melted,  about 

20  seconds.

Wontons  Filled  With  Rice  And  Chives

Makes  8  wontons;  38  Calories  per  wonton

1/4  cup  rice,  cooked

2  Tbs.  fresh  chives,  minced

3/4  tsp.  soy  sauce

1/4  tsp.  fresh  ginger,  very  finely  minced

1  garlic  clove,  very  finely  minced

8  square  or  round  Vegan  *wonton  skins (Recipe above)

1  Tbs.  soy  margarine

Combine  the  rice,  chives,  soy  sauce,  ginger  & 

garlic  in  a  small  bowl.  Lightly brush  the 

perimetre  of  a  wonton  skin  with  soy  margarine 

&  spoon  a  bit  of  filling  on  one  half.  Press 

the  wonton  tightly  shut  &  repeat  with  remaining

wontons  &  filling.  Arrange  the  wontons  around 

the  rim  of  a  paper  towel  lined  plate  &  brush 

them  with  remaining  margarine.  Microwave, 

uncovered,  on  full  power  until  crisp,  2  to  3 

minutes.  Watch  them  so  they  don’t  burn  &  let 

stand  for  2  minutes  before  serving.

Yogirt,  Vegan

Tofu Sour Creem Or Yogirt

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

Makes 1 1/2 cups; 39 Calories per 1/4 cup

1  12.3 oz. pkg. extra firm silken tofu

3 Tbs. lemon juice

1/2 tsp. Vegan unbleached sugar

1/4 tsp. salt

Process all the ingredients in a food processor or blender until very smooth. This will keep in a covered container in the refrigerator for up to a week.

Yogirt,  Tofu

This  is  a  yogirt  substitute  to  be  used  in 

sauces,  dips,  dressings,  etc.,  not  necessarily 

to  eat  plain  with  fruit.  Make  *Tofu  Sour  creem 

(Recipe follows),  reducing  the  salt  to  a  small 

pinch  &  using  2 to 4  Tbs.  lemon  juice.  Add  as 

much  plain,  reduced fat  soy  milk  or  water  as 

needed  to  make  it  the  consistency  you  prefer. 

This  can  also  be  used  as  a  Vegan butturmilk 

substitute. 

*Sour  Creem,  Tofu

Makes  1 1/2  cups;  11  Calories per  2  Tbs.

Place  in  a  blender  &  process  until  very 

smooth:

1  10.5  oz.  pkg.  Reduced  fat,  firm  or  extra 

firm  silken  tofu

1  Tb.  lemon  juice,  you  may  need  a  bit  more 

if  using  extra  firm  silken  tofu

1/2  tsp.  granulated  Vegan  sweetener

1/4  tsp.  salt

1,000  mg.  crushed  Vegan  Cruelty  Free  Vitamin  C

Keep  in  a  covered  jar  in  fridge  for  up  to  a week.

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