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Burgurs,  Vegan

Buns For Vegan Burgurs

by  Marie; Makes 12 buns, 195 Calories per bun; 32 minutes, 20 minuts preparation

2 Tbs. active dry yeast

1 cup warm water, plus 2 Tbs. warm water

1/3 cup vegetable oil

1/4 cup Vegan sugar

Egg replacer (Ener G) for 1 Egg

1 tsp. salt

3 to 3 1/2 cups flour

In a mixing bowl, dissolve yeast in warm water. Add oil and sugar and let stand for 5 minutes. Add the egg replacer, salt and enough flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 3 to 5 minutes. Do not let rise. Divide into 12 pieces and shape each into a ball. Place 3 inches apart on greased baking sheets. Cover and let rest for 10 minutes.

Bake at 425° for 8 to 12 minutes or until golden brown. Remove from pans to wire rack to cool.

Beany  Burgurs  

Makes  8  servings;  103  Calories per  burgur

1  1  pound  can  kidney  beans,  rinsed  &  drained

2  cups  cooked  brown  rice

2  Tbs.  ketchup

1/2  tsp.  garlic  powder

1  tsp.  dried  oregano

1/8  tsp.  dried  thyme

1/4  tsp.  ground  sage

salt  &  pepper  to  taste

1/4  cup  finely  chopped  onions

In  a  bowl  combine all  but  onions.  Mash  with  a

fork  or  potato  masher.  Add  onions  &  mix  well.

Divide  mixture  evenly  &  form  into  8  burgurs, 

1/2  to  3/4  inch  thick.  Wet  your  hands  slightly

to  avoid  sticking.  Lightly  oil  a  non  stick 

griddle  or  skillet,  or  spray  with  non  stick

cooking  spray.  Preheat  over  medium  heat.  Place 

burgurs  on  griddle  &  cook  until  browned  on 

both  sides,  turning  burgurs  several  times.

Beet Burgurs 

1 Tbs. finely grated raw beet 

1/2 cup cooked oats, quick or regular rolled oats 

1 cup uncooked oats, quick or regular rolled oats 

1/2 cup walnuts, coarsely ground 

1/4 cup almonds, coarsely ground 

2 Tbs. sesame seeds 

1 Tb. Vegix seasoning or instant *Vegan broth  (Recipe below) 

1/4 cup green pepper, minced 

1/4 cup celery, minced 

1/4 cup onion, minced 

1 tsp. dried basil 

1/4 tsp. dried thyme 

1/4 tsp. dried thyme 

1/4 tsp. ground sage 

1/4 tsp. mustard powder 

2 Tbs. soy sauce 

1 Tbs. nutritional yeast flakes (optional) 

Mix all ingredients together well. Form into patties

and grill until cooked through.

*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.

Better  Burgurs

Copied  from  "Vegan  Vittles"  by  Joanne  Stepaniak  

Makes  4  burgurs;  148  Calories per  burgur

1  cup  textured  vegetable  protein  granules

1/4  cup  quick  cooking  rolled  oats,  not  instant

1/2  tsp.  each  dried  basil  leaves,  dried oregano 

leaves,  dried  parsley leaves,  garlic  & onion granules

1/4  tsp.  dry  mustard

3/4  cup  almost  boiling  water

2  Tbs.  ketchup

2  Tbs.  soy  sauce

1  Tb.  smooth  peanut  butter

1/4  cup  whole  wheat  flour

1  Tb.  Red  Star  Vegetarian  Support  Formula,

T6635+,  nutritional  yeast  flakes  (optional); Found

at  natural  food  stores)

Place  the  first  8  ingredients  in  a  medium 

bowl  &  toss  together.  Pour  the  hot  water  into 

a  small  bowl.  Add  the  ketchup  &  soy  sauce,  & 

stir  until  blended.  Pour  this  liquid  into  the 

textured  vegetable  protein  mixture,  &  stir  until

well  combined.  Let  rest  for  5  minutes.  Add 

the  peanut  butter  &  mix  until  it  is  well 

incorporated.  Then  stir  in  the  flour  &  yeast 

flakes,  if  using,  &  mix  thoroughly.  Shape  the 

mixture  into  4  flat,  equal  patties,  about  4 

inches  in  diameter.  Place  the  patties  on  a 

sheet  of  Vegan  waxed  paper  as  soon  as  they 

are  formed.  Coat  a  large  skillet  with  a  thin 

layer  of  canola  oil,  &  heat  it  over  medium 

high.  When  the  oil  is  hot,  add  the  patties. 

Reduce  heat  to  medium  low,  &  slowly  brown  the 

patties,  about  6  to  8  minutes  on  each  side. 

*Variations:  

Meety  Bells

Preheat  the  oven  to  350.  Mist  a  baking  sheet  with  non 

stick  cooking  spray.  Form  the  mixture  into  12 

walnut  size  balls,  &  arrange  them  on  the 

baking  sheet.  Mist the  tops  &  sides  of  the 

balls  with  non  stick  cooking  spray,  &  bake 

them  for  25  to  30  minutes,  turning  them  over 

mid  way  in  the  cooking  cycle.  Alternatively, 

the  balls  may  be  deep  fried  in  canola  oil. 

Serve  them  with  spaghetti  &  tomato  sauce.  

*Meety Bell Subs  

Prepare  the  Meety  Bells as  directed 

above.  While  the  balls  are  baking,  cut  2  large

onions  in  half  &  slice  them.  Slice  2  large 

green, or  red,  bell  peppers  into  strips.  Place 

1 1/2  tbs.  olive  or  canola  oil in  a  large

skillet,  &  heat  it  over  medium  high  heat.  When

the  oil  is  hot,  add  the onions  &  peppers,  & 

sauté  them  for  10  minutes,  or  until  tender. 

Add  1 1/2  to  2  cups  tomato  sauce  &  a  few 

drops  of  Tabasco  sauce,  to  taste,  reduce heat 

to  low,  &  cook  until  the  sauce  is  hot  & 

bubbly.  Add  the  balls,  turning  them  so  they 

are  coated  all  over  with  the  sauce.  Partially 

cover  the  skillet  with  a  lid,  &  cook  the 

balls  for  3  to  5  minutes,  just  until  heated 

through.  Slice  2  loaves  of  crusty  Vegan  French 

bread  in  half  lengthwise.  Generously  cover  the 

bottom  halves  with  the  Meety  Bells  &  sauce. 

Replace  the  top  halves  of  the  bread.  Cut  each 

of  the  loaves  in  half,  &  serve.  Serves  4.     

Burgur  Mix, Nature’s  Burgur  type  mix  

Makes  4 cups  of  mix

1/2  cup  dry  chickpeas

1/2  cup  dry  soybeans

1/2  cup  dry  lentils

1/2  cup  yellow  split  peas

1/2 cup  brown  rice

1/2  cup  rolled  oats

1/4  cup  Vegan  whole  wheat  bread  crumbs  

1/4  cup  cornmeal

1 1/2 Tbs. baking soda (Vegan brand, Do  Not  use "arm&hammer)

Seasonings  of  choice  *See  note.

Put  the  ingredients  1  to  2  at  a   time  in  a 

blender,  turn  the  blender  on,  &  blend  until 

everything  is  in  powdered  form.  Put  in  a 

tupperware  & store  in  fridge.

To  Make  Burgurs:  Combine  1  cup  burgur  mix  & 

2/3  cup  Hot  liquid,  See  note  2,  &  let  sit 

for  15  minutes.  On  a  plate,  form  into  3  thin 

patties.  Cook  in  a  non  stick  sprayed  skillet 

like  a  burgur.

*Note:  Seasonings:  Use  herbs  and/or  spices  of 

your  choice,  or  consider  using  a  Vegan  dry 

soup  mix  run  through  the  blender,  like  an 

onion  soup  mix.  Or  a  Vegan  bouillon  cube  run 

through  the  blender.  Onion  powder,  garlic 

powder,  lemon  pepper,  basil,  etc.

*Note:  Liquids:  Try  1/3  cup  water  &  1/3  cup  

Vegan  barbecue  sauce,  combine  in  bowl  microwave 

til  hot,  add  to  dry  mix,  burgurs  made  with 

barbecue  sauce  will  brown  more  quickly,  so 

watch  them.  Or  try  half  water,  half  tomato 

juice.

Chickpea & Sweet Potato Koftas  

Makes 4 main  dish servings or 6 appetizer servings; Per serving, 209 Calories  

1 medium sweet potato or yam,  3/4 lb 

1 15 oz can cooked chickpeas, rinsed & drained,  1 1/2 to 2 cups 

1 large garlic clove 

2 scallions, cut into 1  inch pieces 

2 tsps. lightly toasted cumin seeds 

1 Tb. minced fresh ginger 

1 sp. salt 

2 Tbs. fresh lemon juice 

Freshly ground black pepper to taste 

6 Tbs. unbleached white flour 

1 cup peas,  fresh or frozen

olive oil for sautéing 

Peel and dice the sweet potato or yam, and cook it in

boiling water until soft,  about 10 minutes, depending

on the size of the pieces. Drain well. Or cook the

whole sweet potato in the microwave until soft, then

peel. You should have about 1 1/2 cups of cooked sweet

potato. Transfer to a food processor. Add all the

other ingredients, except the flour, peas and oil.

Puree until fairly smooth. The mixture might be very

thick, depending on the sweet potato or yam, so be

patient with this process. Transfer to a bowl. Stir in

the flour until it is thoroughly incorporated, then

gently stir in the peas. Form into large or small

patties. Then pat each one down until it is about 1/2 

inch thick and 2 1/2 inches in diameter. Place a

skillet over medium heat and add a little bit of oil.

When the oil is very hot, add the patties and sauté

for about 8 to 10 minutes on each side, or until

lightly browned and heated through. Serve hot, warm or

at room temperature.

Chickpea  Burgurs  

Makes  8  burgurs;  130  Calories per  burgur

3  cups  cooked  chickpeas

2  potatoes,  peeled  &  cut  into  1  inch  pieces

salt

1  Tb.  olive  oil

1  small  onion,  finely  chopped

1  small  red  bell  pepper,  finely  chopped

3  cloves  garlic,  minced

1  tomato,  seeded &  thinly  sliced

3  Tbs.  tomato  paste

1/2  tsp.  ground  cumin

2  Tbs.  finely  chopped  flat  leaf  parsley

Black  pepper  &  a  pinch  of  cayenne

2  to  4  Tbs.  fine,  dry  bread  crumbs

If  using  canned  chickpeas,  drain  well.  Bring 

potatoes  &  salt  to  a  boil,  reduce  heat  & 

simmer  8  to  10  minutes.  Drain  &  set  aside. 

Heat  oil  in  large  skillet.  Add  onion,  bell 

pepper,  &  garlic  &  cook  over  medium  heat  for 

3  to  4  minutes,  or  until  just  beginning  to 

brown.  Add the  tomato  &  cook  for  1  minute. 

Stir  in  tomato  paste,  cumin  &  parsley  &  simmer

for  2  minutes.  Stir  the  chickpeas  &  potatoes 

into  the  tomato  mixture.  Gently  simmer  the  stew

over  medium  heat  for  5  minutes.  Correct  the 

seasoning,  adding  salt,  pepper,  cayenne,  &  cumin

to  taste.  At  this  stage,  the  mixture  can  be 

served  as  a  stew  over  rice  or  couscous.  For 

burgurs,  let  it  cool  to  room  temperature. 

Coarsely  puree  the  chickpea  mixture  in  a  food 

processor,  adding  bread  crumbs  if  necessary  to 

obtain  a  stiff  paste.  Wet  your  hands  &  form 

the  mixture  into  8  3 inch  patties.  Place 

patties  on  a  lightly  oiled  plate  &  chill  for 

at  least  2  hours.  There  are  3  ways  to  cook 

the  burgurs:  grilling,  broiling,  &  sautéing.  For

grilling,  you’ll  need  a  fine  meshed  vegetable 

grill.  Thoroughly  spray  it  with  oil.  Place  the 

burgurs  on  top.  Grill  over  high  heat  for  2 

minutes  per  side,  or  until  thoroughly  heated  & 

lightly  browned.  Turn  burgurs  as  gently  as 

possible.  To  Broil  the  burgurs,  preheat  the 

broiler  with  the  rack  3  inches  from  the  heat 

source.  Place  burgurs  on  a  sheet of  lightly 

oiled  foil.  Brush  or  spray  burgurs  with  a 

little  more  oil  &  broil  for  3  to  4  minutes 

per  side,  or  until  lightly  browned,  turning  as 

gently  as  possible.  To  sauté  the  burgurs,   heat

2  tsps.  oil  in  a  large  non  stick  frying  pan.

Cook  burgurs  over  medium  heat  for  2  to  3 

minutes  per  side,  or  until  lightly  browned, 

turning  as  gently  as  possible.

Easy  Garbanzo  Oat  Burgurs

Copied  from  "Vegan Vittles"  by  Joanne  Stepaniak  

Makes  8  burgurs;  193 Calories  per  burgur  

2  tsps.  canola  oil

1 1/2  cups  onions,  chopped

2  cups  quick  cooking  rolled  oats,  not  instant

1/2  cup  ground  walnuts

1  cup  garbanzo  beans,  cooked  or  canned

3/4  cup  low  fat soy milk

3/4  tsp.  salt

1/2  tsp.  each  garlic  &  onion  granules

1/4  tsp.  each  celery  seed,  dried  sage

Place  oil  in  a  large skillet,  &  heat  over 

medium  high.  When  oil  is  hot,  add  the  onion  &

sauté  it  for  10  to  15  minutes,  or  until

tender  &  browned.  Place  the  oats  &  walnuts  in 

a  large  bowl.  Toss  together  &  set  aside.  Place

the  remaining  ingredients  in  a  blender,  & 

process  until  very  smooth  &  creemy.  Pour  the 

blended  ingredients  into  the  rolled  oats  & 

walnuts.  Add  the  cooked  onions  &  mix  well.  The

mixture  will  be  fairly  stiff.  Allow  mixture  to

rest  for  5  minutes  so  the  oats  can  absorb 

the  liquid.  Form  the mixture  into  8  thin,  flat 

patties,  using  about  1/3  cup  per  patty.  Place 

patties  on  a  sheet  of  Vegan  waxed  paper  as 

soon  as  they  are  formed.  Re  coat the skillet 

you  sautéed  the  onion  in,  if  it  needs  to  be 

re  oiled,  &  re  heat  it  over  medium  heat.  When

oil  is  hot,  brown  the  patties  slowly,  about  5

to  7  minutes  on  each  side,  turning  them  once.

Garbanzo  Bean  Burgurs

Copied  from  "Simply  Vegan" by  Debra  Wasserman  

Makes  6  burgurs;  133 Calories  per  burgur  

2  cups  garbanzo  beans, chickpeas,  mashed

1  stalk  celery  &  1  carrot,  finely  chopped

1/4  onion,  minced

1/4  cup  whole  wheat  flour

salt  &  pepper  to  taste

2  tsps.  oil

Mix  all  ingredients,  except  oil,  in  a  bowl. 

Form  6  flat  patties.  Fry  in  oiled  pan  over 

medium  high  heat  until  burgurs  are  golden  brown

on  each  side.

Lentil Burgurs 

Makes about 10 burgurs 

1/2 cup green lentils 

1/4 cup bulgur 

2 cups water 

1/2 tsp. garlic powder 

1/2 tsp. celery seed 

1/4 tsp. nutmeg 

1/4 tsp. cumin

1/4 tsp. sage 

Pinch cayenne 

1 onion, minced 

3 Tbs. nutritional yeast flakes 

Approximately 1 1/4 cups whole wheat flour

In a good sized pot, bring lentils to a boil with

water. Reduce heat, and simmer for 25 minutes. Add

bulgur and seasonings. Simmer for another 5 minutes or

until water is absorbed and lentils are tender. Remove

from heat, add onion, and stir, or let sit, until cool

enough to handle. Mix with  nutritional yeast flakes;

then add flour a little bit at a time, mixing to

distribute flour evenly. Use just enough flour to

enable mixture to be made into patties. They'll be a

little sticky. Wet hands, and form into patties, about

1/2 inch thick. Fry in lightly oiled skillet over

medium heat for a few minutes on each side.

Lentil  Grain Burgurs  

Makes  12  Burgurs;  88 Calories  per  burgur

1/2  cup  brown  rice,  uncooked

1/2  cup  barley,  uncooked

1/2  cup  dried  lentils,  uncooked

4 3/4  cups  water

1/2  cup  coarsely  shredded  carrots

1/2  cup  finely  chopped  onions

1/2  cup  finely  chopped  celery

1  tsp.  dried  oregano

1/2  tsp.  cayenne  pepper

1 1/4  tsps.  garlic  powder

1/2  tsp.  paprika

3/4  tsp.  salt

In  a  large,  heavy  saucepan,  combine  all 

ingredients.  Bring  to  a  boil  over  medium  heat. 

Reduce  heat  to  low  &  simmer,  uncovered,  50 

minutes,  or  until  all  of  the  liquid  has  cooked

out  &  the  mixture  is  sticky.  Stir  occasionally

while  cooking,  &  stir  frequently  toward  the 

end  of  cooking  time.  Place  mixture  in  fridge  &

chill  thoroughly.  Overnight  is  best.  To  prepare

burgurs:  Preheat  a  non  stick  skillet  over 

medium  heat.  Wet  hands  slightly  &  shape  chilled

mixture  into  burgurs,  using  1/2  cup  of  mixture

for  each  burgur.  Cook  until  burgurs  are  nicely

browned  on  both  sides,  turning  carefully.

Millet Patties, Northeast African  

Makes 6 patties 

3 cups cooked millet 

1/2 cup nut butter, tahini, almond, peanut etc. (*Make your own, See below) 

1 Tb. onion powder 

1 Tb. tamari 

1 tsp. celery seed 

1 Tb. oil 

To cook millet boil 2 cups water. Add 1 cup millet, cover and simmer 15 minutes. Let sit uncovered 20 minutes. makes about 3 cups. Mix all ingredients together. Form into patties, brown on both sides in lightly oiled skillet.

*Nuts,  Blanching  Procedures

*BLANCHING NUTS, GENERAL 

*In addition to the tough outer shell, some nuts have a 

thin inner lining or skin that may need removing. If so, 

just before using, pour boiling water over the shelled nuts. 

For large quantities, you may have to let them stand, but 

only for about 1 minute at the most. The shorter the length 

of time, the better. Drain. Pour cold water over them to 

arrest further heatings and drain again. Pinch or rub off 

skins. 

*BLANCHING HICKORIES 

Like pecans, hickories do not need blanching. 

*BLANCHING BUTTERNUTS 

Like pecans, butternuts do not need blanching. 

*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. 

*FILBERTS, BLANCHING 

Place in a shallow pan in a 250 degrees Fahrenheit 

oven for 20 minutes or until skins loosen. Rub skins off 

with a coarse towel or fingers.

*Nut Butturs, Vegan

*Make your own nut butters, By Sylvia Gist

When almond butter replaced peanut butter in my diet, on doctor’s orders, I discovered I really liked the almond better. And it opened my eyes to the world of “other” nut butters. I also discovered they were quite expensive. I was lucky if I found a 10 ounce jar of almond butter for less than $4.00, a luxury compared to even the 100% natural peanut butter. So I did some experimenting and came up with my own recipe for almond butter that satisfied me. The same process can be used for other nuts.

To make almond butter, I use a cookie sheet or jelly roll pan to dry roast the nuts since I prefer them roasted. I also use my food processor. I have used a blender, but it took longer, required more scraping the nuts off the sides, and I had to add more oil to get a decent butter. A rubber spatula and a jar to store the butter in complete the required equipment.

Ingredients are simply a couple cups of the desired nuts and a little bit of olive oil. I buy larger bags of raw almonds, throw them in the freezer, and take them out as I need them. I prefer to start with raw nuts and do my own roasting. That way, I get freshly roasted nuts with nothing added. If I need to add oil, I prefer to use extra virgin olive oil.

*Almonds ready for roasting

The actual process of making the butter is not difficult. I put two cups of nuts on the baking sheet and pop them into a preheated oven to roast at 350 degrees, leave them there for several minutes, then remove the pan and stir. I return the pan to the oven and roast for a few minutes more, watching the color of the nuts, striving for a toasted, but not burnt, look. How long before the nuts burn? That depends upon the oven and the pan. My Air bake pan requires a longer time than a thin baking sheet. The thin sheet can take 8 minutes or less. Just watch the nuts the first time to get an idea how long they need to bake in your oven with your pan. Once you make a batch of burnt almond butter, you will be motivated to watch the time. After toasting the nuts, I allow them to cool before dumping them into the processor. Since my food processor has just one speed, I flip the switch and watch the nuts bang wildly and loudly against the sides of the container. Gradually they get chopped up finer and finer. If particles build up on the sides of the container, stop and scrape them down with a rubber spatula. Continue processing until it begins to ball up. You may have to break up the ball, but it is most important to be patient. Sometimes the ball will bang around for a while before it begins to break down and look creemy. It takes several minutes.

It is during this time when it is balled up that I add some oil. I will add a tsp. of oil and run the processor some more. If the butter is creemy enough without it, I omit the oil. I have never added more than 3 tsps. of oil to the 2 cups of nuts. It is important to be patient and give the processor a chance to make the butter. Toward the end, more oil can be added if you like it creemier. If chunky style is desired, just roast a few extra nuts, chop, and stir into the finished butter.

While it is possible to make peanut butter in this same manner, I don’t bother, because I can buy excellent peanut butter at a reasonable price. There are so many other possibilities for nut butters. Below are some notes about different ones that I have tried.

*Almond butter. Since almonds are more reasonably priced and easier to digest, I make this type of butter more frequently than any of the others. Raw almond butter can be found in the health food stores and some people prefer the raw kind. You simply process the nuts without roasting. Two cups of raw almonds, processed with a minimum of oil, will fill a 10 ounce jar. If you are roasting them, throw a few extra nuts on the baking sheet for a warm snack when you take the pan out of the oven. They are quite tasty.

*Almond Buttur

Use two cups of blanched whole almonds. If only unblanched almonds are available, blanch them this way: Place the almonds in a saucepan and cover with water. Bring to boiling, then drain. The skins should slip off easily when you press each almond between your thumb and forefinger. Dry on paper towels. Spread the dry almonds in a shallow baking pan and toast in a 300 degree oven for about 20 minutes or until golden. Cool for 5 minutes before processing or blending. To process: Place the steel blade in your food processor or blender. Add the nuts. Cover and process or blend until a butter forms, stopping occasionally to scrape the sides of the bowl or blender a few times. Keep processing for three to five minutes or until all of the mixture is evenly blended. Process about two minutes more or until the butter is the desired smoothness.Store in a covered container in your refrigerator for up to two weeks. Bring to room temperature for easier spreading. Makes about 1 1/4 cups.

*Cashew Buttur

From allrecipes.com.; by Sharon123; Make 2 cups, 1 cup is 888 Calories 

2 cups cashews

2 Tbs. Vegan Margarine

With metal blade in food processor, place cashews in bowl of processor. Process, turning on and off rapidly, until cashews are finely ground. Add margarine and salt; process until smooth. Taste and add salt, if desired.

*Cashew butter. Cashews are more expensive, where I shop, so I buy the least expensive raw white pieces and roast them. They brown much faster than almonds, hardly seven minutes on the Air bake pan, so be vigilant or they burn and taste terrible. Cashews are softer than almonds and grind up quicker too. While cashew butter can be made without oil, it is fairly dry, so add some oil for a creemy smooth butter. This butter tastes more like peanut butter than any of the others I’ve made, but yet slightly different.

Raw pecan butter. Raw pecan butter is the easiest to make. No roasting. Pecans are soft so they process quickly and make a very smooth butter.

*Hazelnut butter. Hazelnut butter is available at health food stores, so I tried to make some. Unfortunately, I roasted them a tad too much and the butter had a twangy taste. Since hazelnuts are quite expensive, I haven’t tried it again. Since I add no preservatives, these nut butters can become rancid. I always store mine in the refrigerator and try to use them up within a month or so. Each of the nut butters tastes a bit different, so each can be used differently. I like the almond butter on a sandwich with apple butter or jam. Some are best on a cracker of one kind or another. I eat whole grain rye crackers, which always taste better with some kind of nut butter. Any of these improve the taste of a rice cake, too. One of my cookbooks uses these odd nut butters quite a lot; they seem to work well in cookies and quick breads.

If you like experimenting, check a health food store for their variety of nut butters, buy the appropriate nuts, roast, or not, and make the butter yourself. It isn’t hard.

*Peanut Buttur

Makes 1 cup smooth or 1 1/2 cups crunchy peanut butter. 

2 cups roasted, shelled peanuts, with or without red skins

1 Tb. peanut oil

1/2 tsp. salt, optional; omit if using salted peanuts

Place ingredients in a blender or food processor. Blend continuously for 2 or 3 minutes. The ground peanuts will form a ball, which will slowly disappear. If necessary, stop machine and scrape sides of container with a rubber spatula. Continue to process until mixture becomes spreadable. 

When desired consistency has been reached, stir in 1/2 cup chopped roasted peanuts for crunchy style peanut butter. Then place mixture in a tightly closed container and store in the refrigerator. During storage, oil may rise to the top; if this occurs, stir before using. 

Note: For other variations, you may add aquava, cinnamon or any other flavouring. 

Oat  Nut  Burgurs

Copied  from  "Simply  Vegan"  by  Debra Wasserman

Makes  6  burgurs;  156  Calories per  burgur  

2/3  cup  each  rolled  oats  &  chopped  walnuts

1  onion,  chopped

3  stalks  celery,  chopped

2  carrots,  grated

1/4  cup  whole  wheat  pastry  or unbleached  white flour

1/4  cup  water

Mix  the  ingredients  together  &  season  to 

taste.  Shape  into  6  burgurs  &  fry  10  minutes 

over  medium  heat  on each  side  until  brown.

Buttury Spreads,  Vegan

Better Vegan Buttur 

1 cup hot cooked corn meal, 1/4 cup cornmeal, cooked

in 1 cup water. Simmer 1 hour

1/4 cup unsweetened coconut 

1 Tb. Brewer's yeast 

1 tsp. sea salt 

1/4 tsp. Vegan Buttur flavouring,  Frontier brand

butter flavouring is alcohol free and has a great

flavour  (can’t find online, might be European?) 

Put all ingredients in blender and blend until very

smooth. I always cook several cups of cornmeal at a

time. Freeze in 1 cup measurements. Thaw and heat as

needed.

Carrot  Buttur

Copied  from  "Vegan  Vittles" by  Joanne  Stepaniak  

Makes  about  2/3  cups;  16 Calories  per  1  Tb.  

1  cup  carrots,  chopped

1  cup  water

1  Tb.  almond  butter

1  tsp.  soy  sauce

salt,  to  taste

Place  the  carrots  &  water  in  a  1  quart 

saucepan,  &  bring  the  water  to a  boil.  Reduce 

heat  to  medium,  cover,  &  simmer  the  carrots 

for  15  to  20  minutes,  or  until  they  are  very 

tender.  Drain  the  carrots,  but reserve  their 

cooking  liquid.  Place  the  carrots  &  remaining 

ingredients  in  a  food  processor  fitted  with  a 

metal  blade,  or  a  blender.  Process  the  mixture 

until  it  is  completely  smooth,  gradually  adding 

a  tiny  amount  of  the  cooking  liquid,  only  if 

needed,  to  achieve  a  spreadable  consistency.  The

buttur  should  be  very  thick  &  creemy,  not 

watery.  Use  the  buttur  immediately,  or  transfer 

it  to  a  storage  container,  &  chill  it  in  the

refrigerator.  It  will  keep  for  about  a  week.

*Variations  

*Cinnamon  Toast  Spread  

Add  1/4  tsp. ground  cinnamon  &  1  tsp.  unbleached  cane  sugar to  1  Tb.  Carrot  Buttur.  Spread  on  toast,  etc.

*Orange  Buttur  

Add  2  tsps.  frozen  orange  juice 

concentrate  &  1  tsp.  Vegan  sweetener  of  your 

choice  to  2  Tbs.  Carrot  Buttur.  Use  as  a 

spread  on  rolls,  etc. 

*Maple  Buttur  

Add  1  Tb. pure  maple  syrup  &  a  tiny  pinch  of  ground 

nutmeg  to  2  Tbs.  Carrot  Butter.  Spread  on sweet  bread or  rolls. 

*Garlic  Buttur  

Add  1  tsp. nutritional  yeast  flakes  &  1  garlic  clove, 

pressed,  or  1/4  tsp.  garlic  granules to  2  Tbs. 

Carrot  Buttur.  Spread  on  toast,  etc.

Corn  Buttur  

Makes  about  1 1/2  cups;  per  Tb.  8 Calories

Mix  together  in  a  small,  heavy  saucepan:

3/4  cup  cold  water

4  Tbs.  fine  yellow  cornmeal  or  corn  flour,

pulverize  the  cornmeal  in  a  dry  blender  if  you

can  only  get  a  coarse  variety

Cook  over  medium  high  heat,  stirring  constantly

until  the  mixture  is  quite  thick.  Cover  & 

cook  over  low  heat  for  5  minutes  more.

Scrape  into  a  blender  with  a  spatula,  &  add 

to  the  blender:

3/4  cup  reduced  fat,  extra  firm  tofu,  well 

drained

1/4  cup  water

3/4  tsp.  salt

Blend  until  very  smooth.  Pour  into  a  tightly 

covered,  wide  mouth  container  &  refrigerate. 

This  firms  up  nicely  when  chilled  &  melts  well

on  hot  food.  Corn  Buttur  lasts  for  about  5 

days.

*Variation  

*Garlic  Buttur:

To  the  basic  Corn  Buttur  mixture,  blend  in 

1/2  Tb.  nutritional  yeast  flakes,  2  cloves 

garlic,  minced,  or  1  tsp.  garlic  powder,  1/2 

tsp.  onion  powder,  1/2  tsp.  dry  herbs,  or  1 

Tb.  fresh  herbs,  &  1/4  tsp.  salt.

Lentil Buttur

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

Makes 2 cups; 50 Calories per 1/4 cup

3/4 cup split red lentils

2 cups *Vegan broth (Recipe follows)

1/4 cup water

1/2 tsp. dried thyme

1/2 tsp. dried basil

Rinse and drain the lentils, then cook with the broth and water for 15 to 20 minutes, or until soft. Puree the lentils in a blender or food processor, along with the herbs, until smooth. The mixture will be soupy, but will be spreadable after chilling. You can add garlic or onion, if you like. Spread on toast or crackers.

*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.

Pea  Not  Buttur  

About  6  to  8  servings

1  cup  dry  yellow  split  peas

2  cups  water,  plus  additional

1  bay  leaf,  lightly  crushed  but  still  whole

1/2  tsp.  rosemary,  lightly  crushed

5  to  6  garlic  cloves

1  Tb.  olive  oil

Juice  of  one  lemon,  about  2  Tbs.

salt  to  taste,  optional

Soak  the  peas  overnight  in  water  to  cover. 

Drain,  then  place  peas  into  a  saucepan  with  2 

cups  water  &  the  herbs.  Bring  to  a  boil,  then

lower  heat  &  allow  to  cook  until  the  peas 

are  soft,  about  15  to  20  minutes.  Remove  from 

heat  &  cool.  Remove  bay  leaf  &  discard.  Drain 

the  peas,  reserving  the  liquid,  &  place  in  a 

blender  with  the  olive  oil  &  lemon  juice. 

Process  to  a  puree,  adding  some  of  the  cooking

liquid  if  necessary  for  a  smooth,  thick 

consistency.  Add  salt  if  desired.  Chill  in  an 

airtight  container  until  ready  to  serve.  Keeps 

in  the  refrigerator  for  about  a  week  or  10 

days.  If  it  separates,  stir  before  serving.

Sweet potato Buttur  

Makes about 1 1/2 cups

1 1/2 cups mashed sweet potatoes, about 2 large potatoes

2 Tbs. almond butter, unsweetened and unsalted

2 Tbs. maple syrup, or to taste

1/8 tsp. grated nutmeg

Pinch of salt, optional

For the mashed sweet potatoes: You can use baked

sweet potatoes, cooled to room temperature, scooped

from the skins, or you can boil or nuke the potatoes

by peeling and dicing them, placing them in water to

cover, and cooking until tender; cool to room

temperature after mashing. Add the rest of the

ingredients to the mashed sweet potatoes. Mix well by

hand, or purée briefly in a blender or food processor

for a smoother texture. Serve with biscuits, scones,

crumpets, or tea bread. Note: The buttur can be stored

in the refrigerator in an airtight container for about

two days, but is best served as soon as possible after

preparing.  Variation: Try substituting smooth peanut

butter for the almond butter.

Casseroles, Vegan

Baked  Bean  &  Pasta  Casserole 

Copied  from  "Simply Vegan”,  by  Debra  Wasserman 

Serves  6;  203 Calories  per  serving  

19  oz.  can  pinto  or  kidney  beans,  drained,  or 

2  cups  cooked

3  Tbs.  molasses

1  onion,  finely  minced

4  cups  cooked  Vegan  pasta,  drained

dash  of  salt  (optional)

Preheat  oven  to  350.  Mix  all  the  ingredients 

together.  Pour  into  a  casserole  dish  &  bake 

for  15  to  20  minutes.

Barley  Casserole  

Serves  7;  110  Calories  per  1/2  cup

1  cup  pearl  barley

1/2  cup  chopped  onions

2  cups  sliced  fresh  mushrooms

2  cups  *Vegan  vegetable  stock  (Recipe follows)

Place  all  in  a  saucepan,  cover  &  simmer  45 

minutes,  or  until  barley  is  tender  &  all  the 

liquid  is  absorbed.   Remove  cover,  cook  5 

minutes  longer,  stirring  gently.  Serve.

*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.

Barley  Vegetable  Casserole  

Serves  6;  135 Calories  per  serving

2  Tbs.  soy  margarine

2/3  cups  barley,  uncooked

1  cup  chopped  onions

1  cup  chopped  cauliflower

1  cup  chopped  mushrooms

1  cup  finely  shredded  carrots

2 1/2  cups  water

2  tsps.  *Vegan  vegetable  broth  (Recipe  above)

1/4  tsp.  garlic  powder

1/8  tsp.  pepper

Preheat  oven  to  350.  Lightly  oil  a  casserole 

dish.  Melt  1  Tb.  of  the  margarine  in  a  large 

non  stick  skillet  over  medium  heat.  Add  barley 

&  cook  2  to  3  minutes,  stirring  frequently, 

until  lightly  browned.  Place  in  casserole  dish. 

Melt  remaining  margarine  in  skillet.  Add  onions 

&  cauliflower.  Cook,  stirring  frequently,  5 

minutes.  Add  mushrooms  &  carrots.  Cook  5  more 

minutes,  stirring  frequently.  Add  to  casserole 

dish.  In  a  bowl,  combine  water,  broth,  mix, 

garlic  powder  &  pepper.  Mix  well  &  add  to 

casserole  dish.  Mix  all  well,  cover,  &  bake  1 

hour  &  15  minutes,  until  barley  is  tender  & 

most  of  the  liquid  has  been  absorbed.  Stir 

several  times  while  baking.  Let  stand  5 

minutes,  then  mix  &  serve.

Bean  Casserole,  Savoury  

Makes  4  servings;  199 Calories  per  serving

2  tsps.  oil

3  cloves  garlic,  finely  chopped

1  cup  chopped  onions

1  cup  chopped  carrots

Italian  Seasoning

1/4  tsp.  salt

1/8  tsp.  pepper

2  potatoes,  cut  into  1/2  inch  cubes

1  1  pound  can  Butter  or  Great  Northern  Beans, 

rinsed  &  drained

2  Tbs.  flour

1 1/2  cups  water

Preheat  oven  to  375.  Lightly  oil  casserole 

dish.  Heat  oil  in  skillet over  medium  heat.  Add

garlic,  onion,  carrots  &  Italian  Seasoning. 

Cook  10  minutes,  stirring  frequently.  Remove 

from  heat.  Add  potatoes  &  beans,  mixing  well. 

Place  flour  in  a  bowl.  Add  a  few  Tbs.  of  the

water,  stirring  to  make  a  thick  paste. 

Gradually  add  remaining  water,  stirring  until 

smooth.  Stir  into  skillet,  mixing  well.  Spoon 

mixture  into  casserole  dish.  Bake,  uncovered,  45

minutes,  stirring  once  halfway through  cooking 

time.

Broccoli  Casserole  

Serves  4;  279  Calories  per serving

1  medium  potato,  peeled  &  coarsely  diced

1/2  medium  carrot,  scraped  &  thickly  sliced

1/2  onion,  coarsely  diced

1  cup  water

1  tsp.  salt

16  oz  frozen  chopped  broccoli,  thawed

4  oz  firm  tofu,  crumbled

1/2  cup  nutritional  yeast  flakes

1  Tb.  lemon  juice

Pinch  garlic  granules

1  cup  uncooked  instant  brown  rice  

10  oz  can  sliced  mushrooms,  drained

3/4  cup  water

Preheat  oven  to  350.  In  a  small  saucepan, 

bring  potato,  carrot,  onion,  water  &  salt  to  a

boil  over  medium  high  heat.  Lower  heat  to 

medium,  cover  &  simmer  until  potato  &  carrot 

are  tender,  about  10  minutes.  Meanwhile,  thaw 

frozen  broccoli  in  a  colander  under  hot  running

water,  then  set  aside  &  drain  well.  When 

potato  mixture  has  finished  simmering,  pour  into

a  blender  &  add  tofu,  yeast  flakes,  lemon 

juice  &  garlic.  Blend  until  very  smooth  & 

creemy.  Pour  into  a  shallow,  greased  1  1/2  to 

2  quart  casserole  dish.  Add  broccoli,  rice, 

mushrooms  &  3/4  cup  water.  Stir  well  &  smooth 

top  of  casserole.  Bake  for  40  minutes,  until 

golden  &  bubbling.  

Substitution:  Instead  of  frozen  broccoli,  you 

can  use  1  pound  fresh  broccoli,  tops  only, 

chopped  &  steamed  briefly  until  crisp tender, 

then  cooled  under  cold  running  water  &  drained 

thoroughly.

Cajun Skillet Bean Casserole

1 chopped onion

3 garlic cloves, minced

1 celery stalk, chopped 

2 green bell peppers

1/2 tsp. thyme

1/4 tsp. black pepper

1 pinch cayenne 

1 pinch sea salt

1/2 tsp. oregano

1 tsp. basil

1 can whole, peeled tomatoes, chopped including juice

1 Tb. Vegan sugar

1 Tb. dijon mustard 

1.5 to 2 cups cooked black eyed peas

1 head garlic, horizontally split in half

4 potatoes

soy milk 

salt and pepper to taste

Preheat oven 350. Drizzle garlic with a tiny bit of

oil to keep it from burning.  Cover tightly with foil

and bake 30 to 40 minutes. Let cool until easy to

handle, can be done a day before). Squeeze out garlic.

This is your flavour and margarine substitute. Cover

potatoes with water, peeled and chopped, however many

potatoes you'd like, and bring to a boil. Cook 20 to

30 minutes until fork tender. Drain, reserving water.

Mash potatoes with soy milk and garlic, adding enough

potato water back in to bring it to desired

consistency.  Add salt and pepper to taste. Sauté

onions and garlic until soft, then do the same with

the celery and bell peppers.  Add the spices and cook

until the onions are golden.  Add all other

ingredients except the peas and simmer for 5 minutes,

covered. Add the peas and cook until the peas are

heated. Pour your bean mixture in the bottom of a

bread loaf pan. Spoon mashed potatoes on top.  Bake at

400  for 15 minutes. You can make the beans and

potatoes separately if you like.

Corn  Casserole

This was pinkyjain’s first dinner when she started her 6 months of House Arrest (in 2001). It was actually pretty tasty.   

Serves  4  to  8

1  can  canned  corn,  or  frozen

Vegan saltine  crackers  (make sure if baking soda is used, it is not from “arm&hammer”)

black  pepper

If  the  corn  is  canned,  dump  in  casserole  dish

with  water,  add  enough  saltines  to  soak  up 

the  water,  then  add  pepper  to  taste.  With 

frozen  corn,  cook  in  just  enough  water  to 

cover.  When  warm,  Not  Hot,  put  in  casserole 

dish  with  the  saltines  &  pepper.  Bake  in  a 

350  oven  for  about  20  minutes,  or  until  set.

Enchilada Casserole 

Makes 4 servings

1 onion, sliced into half moons

1 zucchini, sliced into half moons

1 16 oz. can *Vegan vegetarian refried beans, or 1 can

pinto beans, drained and mashed (Homemade recipe follows for Refried Beans)

8 6 inch *Vegan corn tortillas (Recipe follows)

1 14 1/2 oz. can diced tomatoes

1 8 oz.  can tomato sauce

1 Tb. tomato paste

1 4 1/2 oz. can chopped chilies

light oil for sautéing

salt and ground cayenne pepper to taste

Preheat oven to 400. Lightly oil an 8x8" inch square

cake pan. In a heavy saucepan or skillet, heat about

1/2 tsp. of oil, just enough to coat the bottom of the

pan, over medium heat. Add the onions and sauté for

about a minute, then add in the zucchini. Stir, salt

lightly, lower the heat and cover. Let cook, stirring

occasionally, until onions are  transparent and

slightly brown and zucchini is tender, about 10 to 15

minutes. Meanwhile, warm the tortillas in a microwave

oven, about 1 minute at Power 9, or conventional oven,

about 3 to 4 minutes at 400 until soft and pliable.

While they're warming, mix the tomato topping: pour

the diced tomatoes, tomato sauce, tomato paste, and

chilies into a bowl and stir well. Spread about 2 Tbs.

of sauce in the bottom of the baking dish. When the

tortillas are ready, spread about 3 Tbs. of refried or

mashed beans along one side of a tortilla, then roll

it up and place it, open end down, in the baking dish.

Repeat for the rest of the tortillas and beans. When

the onion and zucchini are ready, spread them over the

top of the rolled enchiladas. Spread half of the

tomato topping on top of the vegetables. Bake,

uncovered, for 30 to 35  minutes. Meanwhile, place the

remaining tomato topping into a saucepan, seasoning

with salt and cayenne pepper to taste, and bring  to a

boil, then lower heat, cover, and simmer while the

enchiladas bake. Remove the enchiladas from the pan

with a pancake turner; serve the  sauce in a gravy

boat to be poured over the enchiladas as desired.

*Refried  Beans  

Serves  4;  135  Calories  

1  Tb.  vegetable  oil

1/3  cup  onion,  chopped

1  garlic  clove,  minced

1 3/4  cups  cooked  or  canned,  drained  &  rinsed, 

pinto  beans

1/4  cup  water

1/4  tsp.  ground  cumin

1/4  tsp.  ground  red  pepper,  or  to  taste

1/4  tsp.  salt

In  a  1 1/2  quart  saucepan,  heat  the  oil  over 

medium  high  heat.  Add  the  onion  &  garlic,  & 

cook,  stirring,  until  softened.  Add  the  beans, 

water,  cumin,  red  pepper,  &  salt.  Stir,  mashing

about  half  the  beans  with  the  back  of  a 

spoon.  Cook,  stirring,  until  heated  through.

*Corn Tortillas

by Roosie, 16 servings 16 tortillas, 52 Calories per tortilla 

2 cups masa harina flour, corn flour

1 cup water

1/2 tsp. salt

Mix flour and salt, then add warm water. Knead until a soft dough forms, adding more water or flour as needed. Tightly wrap dough in plastic wrap and let sit for 10 to 30 minutes. Divide dough into about 16 balls, about 1/2” in diameter each. Place each ball between 2 sheets of plastic wrap or waxed paper and roll into 5" round using a rolling pin, heavy flat bottomed pan or tortilla press, availiable at cooking. com[http://www. cooking. com/products/shprodde. asp? SKU=116136]. If the edges of the tortilla are uneven and crumbly, the dough needs a little more water. If the dough sticks to the waxed paper and it is very soft, add a few tablespoons of flour. Repeat with remaining dough, leaving each tortilla between the sheets of waxed paper. Heat an ungreased cast iron griddle or large non stick skillet over medium high heat. Peel off the top sheet of waxed paper and invert the tortilla into the hot pan, quickly and carefully peel off remaining wax paper. Cook tortilla until stiffened, about 30 seconds; turn for 1 minute or until it is lightly browned, then turn to the first side for 30 seconds. The cooking time for each tortilla should be less than 2 minutes, do not cook until crispy.

Golden Macaroni Casserole 

Serves 2 to 4

5 ozs. dry Vegan macaroni, penne, or seashell pasta

1/2 cup tomatoes, chopped

1 roasted red pepper, 

onions, sautéed and sliced 

or mushrooms (optional)

*Vegan seasoned bread crumbs (optional) (Recipes follows)

Sauce ingredients:

1 cup water

1 potato, peeled and chunked

1/2 carrot, peeled and chunked

1/2 onion, peeled and chunked

1/2 cup tofu, reduced fat or regular, crumbled

1/2 cup nutritional yeast flakes

1 Tb. lemon juice

1 tsp. salt, or 1 Tb. miso and 1/2 tsp. salt

1/4 tsp. garlic powder

Cook the pasta in a large pot of salted water until

just tender.  While the pasta is cooking, preheat the

oven to  350  and make the sauce.  Cook the potato,

carrot, and onion in the water in a small covered

saucepan.  When the carrot is tender, add the cooked

vegetables to a blender along with the other sauce

ingredients.  Blend until very smooth. Drain the

cooked macaroni and mix it with the sauce and optional

vegetables in a casserole dish.  If desired, top the

casserole with seasoned bread crumbs. Bake for 20

minutes.

*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.

Macaroni  Casserole  

Serves  2  to  4;  187  Calories per  serving

Cook  in  a  large  pot  of  boiling,  salted  water 

until  just  tender:

5  ozs.  Vegan  macaroni,  any  kind,  elbows, 

shells,  etc.

Preheat  oven  to  350.  Drain  macaroni  &  mix  in 

a  casserole dish  with:

1  recipe  of  *Golden  Sauce  (Recipe  follows), 

using  1/2  cup  nutritional  yeast  flakes

1/2  cup  tomatoes,  chopped  &  well  drained, 

sautéed  sliced  onions,  bell  peppers,  mushrooms, 

or  other  steamed  vegetables  (optional)

If  desired,  you  can  top  the  casserole  with 

Vegan  seasoned  bread  crumbs.  Bake  the  casserole 

for  20  minutes.  You  can  brown  the  top  slightly

under  the  broiler,  if  desired.

*Golden  Sauce 

Makes  2 1/2  cups;  36  Calories  per 1/4  cup

Cook  in  a  small  saucepan,  covered:

1  cup  water

1  potato,  peeled  &  chunked

1/2  carrot,  peeled  &  chunked

1/2  onion,  peeled  &  chunked

When  the  carrot  is  tender,  add  the  cooked 

vegetables  to  a  blender  along  with:

1/2  cup  reduced  fat,  firm  or  medium  firm regular  tofu,  crumbled

1 to 4  Tbs.  nutritional  yeast,  1/2  cup  if  using as  melted  cheeze

1  Tb.  lemon  juice

1  tsp.  salt,  or  1  Tb.  light  miso  plus  1/2 

tsp.  salt

1/4  tsp.  garlic  granules.

Blend  until  very  smooth.  Store  in  fridge  for 

up  to  a  week.  Can  be  gently  reheated.

Mung Bean and Potato Casserole 

Makes 3 quarts, serves 8

2 cups dry mung beans

2 garlic cloves, minced

1 1/2 cups onions, diced

2 Tbs. Vegan vegetarian broth powder 

4 cups hot water

2 1/4 pounds potatoes, peeled, chunked, and steamed

1 cup celery, diced (optional)

1 cup carrots, diced

1/4 tsp. white pepper

1/8 tsp. crushed red pepper

Sort and soak mung beans overnight in three times

their volume of water. Drain and discard soaking

water, rinse. Dissolve broth powder in hot water to

make stock. Sauté garlic and onions in a little water

or stock in a large skillet. Add beans, celery,

carrots and broth, simmer uncovered for 1/2 hour. 

Stir occasionally. Add cooked potatoes, salt, white

pepper and red pepper, simmer for another 2 to 3

minutes.

Potato Balls Casserole 

Serves 4  

4 to 5 potatoes, peeled and boiled until just tender,

10 minutes

1/4 cup  onion, finely chopped

1 1/2 tsp. dried basil

1/2 tsp. garlic powder

1 tsp. nutritional yeast flakes 

1/3 cup *Vegan herbed fine bread crumbs (Recipe below) 

Preheat oven to 350. Finely shred the cooled potatoes

with a grater or food processor Mix with all of the

other ingredients, except the bread crumbs, at this

point you could roll mixture into balls and roll in

crumbs to bake on cookie sheet, turning once, or place

potato mixture into casserole baking dish, and top

with bread crumbs. Bake for 15 to 20 minutes. Serve

with *brown gravy (Recipe below)

*Herbed Bread Crumbs

1 1/2 cups bread crumbs

2 Tbs. fresh thyme, chopped

1 Tbs. each fresh oregano and parsley, chopped 

Kosher salt and freshly ground black pepper, to taste

2 Tbs. olive oil

In a small bowl, mix the bread crumbs and the fresh herbs. Season lightly with salt and pepper and fold in the olive oil to moisten the bread crumbs. 

*Brown Gravy  

Makes 2 cups

2 cups warm water

1 Tb. onion powder

2 Tbs. cornstarch or arrowroot

3 Tbs. soy sauce 

2 to 3 garlic cloves, pressed or 1/2 tsp. garlic powder 

1/8 tsp. freshly ground black pepper

1 to 2 Tbs. parsley flakes (optional)

Place 1/2 cup warm water plus all the ingredients

except the parsley in a blender & blend until smooth &

creemy. When creemy, add 1 1/2 cups more warm water &

blend. Pour into a saucepan & cook over medium heat,

stirring constantly, until thick, about 5 minutes. Add

the parsley flakes after cooking, if desired.

Spaghetti Squash And Zucchini Casserole  

Serves 6; 66 Calories per serving 

1 spaghetti squash

1 medium zucchini, Italian squash, grated

1 cup tomato sauce, or 1 6 oz. can tomato paste plus 2

ozs. water

1 tsp. each dried or finely cut fresh basil, dried

oregano, crushed, garlic powder, or 2 garlic cloves,

finely chopped

1/4 tsp. each fresh ground black pepper, salt (optional)

serrano chili sauce, or any other hot sauce, to taste (optional)

This dish requires 20 minutes of baking, but the

first part of the preparation of the spaghetti squash

can be done stovetop or microwave. Cut spaghetti

squash in half length wise. Carefully scrape out seeds,

but do not cut into the body of the squash. While the 

squash is cooking you can prepare the other

ingredients.  Stovetop: place half squash cut side

down in a pot with 2 inches  water, cover and boil for

20 minutes. Microwave: place half squash in a dish

with 1/4 cup water, cover with cling film and cook at

high, 600 watts, for 7 minutes. Squash is half cooked.

With fork, scrape out squash to produce spaghetti like

strands. A thin, hard shell will be left. In a large

bowl, add spaghetti squash, tomato sauce, grated 

zucchini and spices. Mix well and spoon into squash

shell, or  casserole dish, top with nutritional yeast

flakes, a little more garlic powder, and, if desired,

*Vegan grated pirmeshin cheeze (Recipe follows). 

Bake at 350 degrees for 20 minutes or until

done.  This recipe would be an ideal filling for a

pita pocket or tortilla.  What to do with the other

half of the squash?  Stick it in the  refrigerator for

a few days, then prepare it as shown above,  except

microwave for 10 minutes or boil for 30, and then

scrape it out and serve topped with your favorite

spaghetti sauce.

*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.

Tena  Noodle  Casserole  

Serves 6 to 8 

12 oz package Vegan noodles 

1 Tb. soy margarine or canola oil 

3 medium celery stalks, diced 

1 cup mushrooms, sliced  

2 cups soy milk 

1/4 cup unbleached white flour 

8 oz. package baked tofu, finely diced 

2 to 3 scallions, sliced 

Salt and freshly ground pepper to taste 

Wheat germ for topping 

Preheat the oven to 350 degrees.  Bring water to a

boil in a large pot. Add the noodles and cook until

just tender. In the meantime, heat the margarine or

oil in a medium  sized saucepan. Add the celery dice

and sauté over medium heat for 3 to 4 minutes. Add the

mushrooms and continue to sauté until the mushrooms

are wilted. Pour 1 1/2 cups of the soy milk into the

saucepan and bring to a simmer. Combine the remaining

soy milk with the flour in a small bowl and stir until

the flour is smoothly dissolved. Slowly pour into the

saucepan, stirring constantly. Simmer gently until the

sauce has thickened, then remove from the heat. When

the noodles are done, drain them, then return them to

the pot. Pour in the sauce, then add the baked tofu

and scallions and season to taste with salt and

pepper. Transfer the mixture to an oiled, large

shallow casserole dish. Top generously with wheat

germ. Bake for 30 to 35 minutes, or until the top is

golden brown and beginning to get crusty. Allow to

cool for 5 minutes, then cut into squares to serve.

Tofu  Casserole

Copied from  "Simply  Vegan"  by  Debra Wasserman

Serves  6;  199  Calories  per serving  

2  Tbs.  oil

1  onion,  chopped

1/2  pound  mushrooms,  chopped

1/2  pound  zucchini.  chopped

1  carrot,  chopped

2  10  oz.  boxes  frozen  spinach

1  tsp.  salt  (optional)

1  tsp.  garlic  powder

1 1/2  pounds  tofu,  crumbled

1/2  cup  nutritional  yeast

Sauté  vegetables  in  oil  over  medium  high  heat,

for  5  minutes.  Add  spinach  &  spices.  Heat  10 

minutes  longer,  stirring  occasionally.  Mix 

vegetables  with  crumbled  tofu  &  nutritional 

yeast  &  continue  heating  for  5  minutes.  Press 

into  a  casserole  dish  &  serve  warm.

Vegetable Casserole

1 can red kidney beans, drained

1 can chick peas, drained

2 cans, 16 ozs.,  tomatoes, drained 

1 green pepper, chopped

1 onion, diced

garlic cloves to taste

2 to 3 cups frozen vegetables, your choice 

Combine all ingredients in large casserole dish, and

bake at 400 for 45 minutes. Serve over couscous, or

any other grain you like.

Vegetable Casserole With Sage Dumplings  

Serves  4

For  the  casserole:

1  onion,  sliced

2 cloves  garlic,  crushed

1  carrot,  chopped

4  oz  Jerusalem  artichoke,  quartered

4  oz  Chestnut  Mushrooms,  halved

1  tsp.  dried  thyme

1  Tb.  fresh  parsley,  chopped

1  pint  Vegan  vegetable  stock (Recipe follows)

salt  &  pepper

*For  the  dumplings

4  oz  self  rising  whole  wheat  flour

2  oz  *Vegan vegetable  suet (Recipe follows)

1  tsp.  salt

1  tsp.  dried  sage, or  1  tsp.  fresh  sage

1  tsp.  dried  mustard

2  Tb.  soy  milk

Sauté  over  a  medium  heat  the  onion,  garlic, 

carrots,  parsnip,  swede,  turnip  &  artichoke  with

the  herbs  for  10  minutes,  stirring  at 

intervals.  Add  the  mushrooms  &  cook  for  another

5  minutes.  Add  the  stock,  Marmite  &  seasoning

&  simmer  gently  for  30  minutes,  or  until  the 

vegetables  are  cooked.

Make  the  Dumplings  by  mixing  the  flour,  mustard

powder,  salt,  herbs  &  vegetable  suet  in  a 

bowl.  Add  the  soy  milk  &  mix  to make  a  soft 

dough.  Form  into  small  dumplings  &  drop  them 

into  the  casserole.  Simmer  for  another  15 

minutes,  or  until  the  dumplings  are  puffed  up.

*Vegan "Suet" 

2 cups peanut butter 

2 cups Vegan vegetable shortening (Remember do not use any products from “proctor&gamble” as they test on ANIMALS) 

2 cups flour 

6 cups cornmeal

Melt peanut butter and shortening in a large pot.  Stir in flour and cornmeal.  Turn dough onto a waxed paper lined 13x9" pan. Suet can be stored in a freezer.

*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.

Zucchini Casserole  

Serves: 12   

10 medium zucchini and/or yellow crook neck squash     

large onions, quartered and sliced 

1 cup cold soy or *nut milk  (Recipe  follows) 

2 Tbs. Wondra flour 

2 Tbs. Vegan margarine 

1 tsp. sweet basil 

1 1/4 tsp. salt 

2 sleeves Vegan  Ritz type crackers, crushed 

10 Vegan  Ritz type crackers, crushed for topping 

Wash and dice or slice squash and onion, steam

lightly. Let cool. Make white sauce of the milk,

flour, margarine, sweet basil and salt. Cook until

very thick. Crush crackers, sprinkle over sautéed

squash and onions, pour white sauce over top and mix

well. Pour into Pam sprayed 9x13  inch casserole dish.

Crush remaining crackers and sprinkle over top. Bake

at 350 degrees for 1 hour or until top is golden.

*Basic  Nut  Milk

Copied  from "Vegan  Vittles",  by  Joanne  Stepaniak

Makes  3  cups  

In  addition  to  be  used  as  a  beverage,  nut 

milk  can  be  used  just  like  regular  milk  to 

make  Vegan  creem  sauces,  Vegan  creem  soups, 

Vegan  milk  shakes,  puddings,  etc.  Almost  any 

raw,  unroasted,  nut  or  seed  can  be  used  to 

make  nut  milk.  The  secret  to  achieving  a 

smooth  end  product,  however,  is  to  first  grind 

the  nuts  or  seeds  to  a  fine  powder  in  an 

electric  seed  mill  or  coffee  grinder,  &  to 

strain  the  finished  milk  through  the  finest 

wire  mesh  strainer  you  can  find.  As  a  general 

rule,  the  smaller  the  strainer  the  finer  the 

mesh.  The  following  nut  milk  recipes  all  have 

the  same  easy  directions  with  just  minor 

variations  in  ingredients.

Place  the  nuts,  Make  sure  the  nuts  have  not 

been  roasted.  Only  unroasted,  raw,  nuts  are 

suitable  for  making  milk,  in  an  electric  seed 

mill  or  coffee  grinder.  You  if  do  not  have 

either,  you  can  grind  the  nuts  directly  in  a 

blender.  However,  grinding  nuts  in  a  blender 

requires  a  little  more  care  &  patience.  Blend 

briefly,  stir,  &  repeat  until  you  have  a  fine 

grind.  Cover  the  mill  or  grinder  to  activate 

the  grinding  blades,  &  grind  the  nuts  to  a 

fine  powder  or  paste,  about  20  seconds.  Place 

the  ground  nuts  in  a  blender  along  with  1/2 

cup  of  the  hot  water,  the  sweetener, if  the 

milk  is  to  be  used  in  savoury  dishes,  use 

only  half  the  sweetener  &  omit  the  flavouring 

extract  &  the  flavouring  extract,  if  using. 

Process  the  mixture  on  medium  speed  to  make  a 

smooth,  thick  creem.  Add  the  remaining  hot 

water,  one  cup  at  a  time,  &  blend  on  high 

until  creemy.  Place  a  very  fine  mesh  strainer 

over  a  large  measuring  cup  or  bowl.  Pour  the 

contents  of  the  blender  through  the  strainer 

into  the  cup  or  bowl.  Stir  the  milk  to  help 

it  go  through  the  strainer  more  easily,  &  mash

the  residual  nut  meal  firmly  to  expel  as  much

liquid  as  possible.  Discard  the  nut  meal  into 

a  compost  pile,  or  use  in  another  recipe. 

Transfer  the  milk  to  a  beverage  storage 

container,  &  store  it  in  the  refrigerator.  Nut 

milk  will  keep  for  5  to  7  days.  Shake  the 

milk  well  before  using  it.  Serve  warm  or 

chilled.  For  a  thinner  milk,  increase  the  water

to  3 1/2  cups.  For  a  richer,  extra  creemy 

milk,  reduce  the  water  to  2 1/2  cups.  A 

Precautionary  Note  About  Blending:  Several  of the

milks,  soups  &  other  recipes  in  "Vegan 

Vittles’  will  require  blending.  This  must  be 

done  in  several  small  batches,  depending  on  the

capacity  of  your  blender  container,  so  be  sure

to  take  this  into  consideration  when 

processing.  Don’t  overfill  your  blender  jar. 

This  is  important  because  the  mixture  will 

temporarily  expand  with  air  during  processing,  &

without  sufficient  space  the  contents  of  the 

blender  jar  will  not  be  able  to  move  freely  &

could  possibly  overflow.  Keep  in  mind  that  hot

liquids,  such  as  soups  or  sauces,  release  a 

surprising  amount  of  steam  when  pureed.  This 

can  force  the  lid  of  the  blender  jar  to  pop 

off  or  propel  a  spray  of  hot  mixture  out  from

under  the  lid  rim.  As  a  standard  precautionary

measure,  fill  the  blender  container  no  more 

than  halfway  when  blending  hot  nut  or  rice 

milks,  pureeing  soups,  or  processing  other  hot 

liquids,  &  use  a  kitchen  towel  to  hold  the 

lid  slightly  ajar  to  allow  some  of  the  steam 

to  escape.

Cheeze  Recipes,  Vegan

Brett

Copied from “The Uncheese Cookbook”, by Joanne Stepaniak

11/2 cups water

3 Tbs. agar agar flakes

1/2 cup raw cashew pieces

1/2 cup firm silken tofu, crumbled

1/4 cup nutritional yeast flakes

1/4 cup fresh lemon juice

2 Tbs. tahini, optional

1 1/2 tsps. onion granules

1 tsp. salt

1/4 tsp. garlic granules

1/8 tsp. ground dill seed

1 to 2 Tbs. wheat germ

Place the water and agar flakes in a small saucepan, and bring to a boil. Reduce the heat and simmer for 5 minutes, stirring often. Place the agar mixture in a blender with the remaining ingredients, except the wheat germ, and process until completely smooth. Pour immediately into a 2 1/2 cup round, shallow mould or pie plate that has been lightly oiled and dusted with wheat germ. Cool, cover, and chill several hours, or overnight. To serve, turn out by inverting the mould onto a large round plate, the wheat germ side will now be on top, and slice in wedges.

Cashew Sesame Bean Cheeze

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

Makes about 1 cup; 37 Calories per 1 Tb.

1/2 cup drained cooked white beans

1/4 cup fresh lemon juice

3 Tbs. *cashew buttur (Use store bought, or a Recipe follows)

2 Tbs. tahini

salt

1 to 2 Tbs. water, if needed

Chop the beans in a food processor. Add the remaining ingredients, using the water only if needed to facilitate processing. Whip into a smooth, thick paste.

*Cashew Buttur

From allrecipes.com.; by Sharon123; Make 2 cups, 1 cup is 888 Calories 

2 cups cashews

2 Tbs. Vegan Margarine

With metal blade in food processor, place cashews in bowl of processor. Process, turning on and off rapidly, until cashews are finely ground. Add margarine and salt; process until smooth. Taste and add salt, if desired.

Cheeze 

2/3 cups of raw nuts, cashews, almonds etc. 

2 1/2 cups of water 

1/4 cup of nutritional yeast 

1 Tbs. of lemon juice 

1/2 tsp. of garlic powder 

1 tsp. of onion powder 

4 oz. of pimentos 

5 Tbs. of arrowroot 

1/2 tsp. of salt 

Blend the raw nuts with 1 cup of water till

smooth, add pimentos with remaining water while

continuing to blend mixture. Add other ingredients and

blend for one minute. Pour mixture into sauce pan and

cook on low until thick.

Cheeze, American Cashew  

Serves 12      

1 cup water 

1/3 cup plus 1 Tb. unflavoured Vegan Kosher gelatin,  made

with carrageenan or agar  agar 

1 1/4 cup boiling water 

2 cups raw cashews 

1/4 cup yeast flakes 

1 Tb. salt 

2 Tbs. onion powder 

1/2 Tb. garlic powder 

1/4 cup lemon juice 

4 oz pimiento or 1/2 large sweet red pepper or 2 Tbs.

paprika 

In blender, soak gelatin in cold water. Assemble

other ingredients. Add boiling water and whiz briefly

to dissolve. Add cashews and liquefy. Add remaining

ingredients and blend until creemy. Spray 1  quart

mould,  pan, with non  stick  cooking  spray. Pour

cheeze into mold and cool slightly. Cover and

refrigerate overnight. Remove and slice after firm.

Can be frozen.

Cheeze  One, American 

1 cup water 

1/3 cup + 1 Tbs. agar agar 

1 1/4 cup boiling water 

2 cups raw cashews, finely ground  

1/4 cup nutritional yeast flakes 

1 Tb.. sea salt 

2 Tbs. onion powder 

1/2 Tb.. garlic powder 

1/4 cup lemon juice 

1/2 red pepper 

In a blender or food processor, soak agar agar in

cold water. Assemble other ingredients. Add boiling

water and whiz briefly to dissolve. Add cashews and liquefy. Add remaining ingredients and blend until creemy. Lightly oil a 1 quart,  4 cup, mould. Pour into mold and cool slightly. Cover and

refrigerate over night. Slice.

Cheeze  Two, American

Dissolve 1/3 cup Emis vegetable gelatin into 2 1/4

cups boiled water. 

Combine & liquefy in processor: 

1 cup raw cashews,  first powder them in a coffee grinder or food  processor 

4 oz pimentos,  for colour, can substitute a carrot if you prefer

3 tsp. Nutritional yeast flakes 

2 Tbs. lemon juice 

2 tsp. onion or onion powder 

1 tsp. salt 

2 tsp. paprika 

garlic powder to taste 

Lightly oil a round or square container to put it in,

makes it easier to get out later, & refrigerate. To

use for grating, freeze it. It will also melt very

well if heated. For Jerk Cheeze variation: simply omit

pimento,  or carrot, & double the lemon, yeast &

garlic.

Cheeze Sauce One

Mix in a 2 quart saucepan:

1/2 cup nutritional yeast flakes

1/2 cup unbleached flour

1 tsp. salt

1/2 tsp.  garlic powder

When dry ingredients are mixed, whisk in:

2 cups water

Cook over medium heat, whisking until it thickens and

bubbles. Cook 30 seconds more, then remove from heat and whisk in:

1/4 cup oil

1 tsp. wet mustard

Sauce will thicken as it cools but will thin when

heated. Good for a macaroni and cheeze casserole, as a

topping for lasagne, or a pan of enchiladas.

Cheeze  Sauce Two  

Makes  4  cups;  61  Calories  per 1/2  cup  serving

1  potato,  peeled  &  coarsely  chopped

1 carrot,  coarsely  chopped

1  onion,  coarsely  chopped

1  cup  water

1/2  cup  firm  silken  tofu,  drained  &  crumbled

1/2  cup  nutritional  yeast  flakes

2  Tb.  lemon  juice

1 1/4  tsp.  salt

1  tsp.  onion  granules

1/4  tsp.  garlic  granules

Place  the  potato,  carrot,  onion  &  water  in  a 

saucepan  &  bring  to  a  boil.  Cover  &  reduce 

heat  to  medium.  Simmer  for  about  10  minutes, 

or  until  the  vegetables  are  tender.  Transfer  to

a  blender  along  with  remaining  ingredients. 

Process  until  velvety  smooth. 

Cheeze Sauce,  Melty Nutritional Yeast 

1/2 cup nutritional yeast 

1/4 cup cornstarch 

2 Tbs. flour 

1 tsp. salt 

1/2 tsp. garlic powder 

2 cups water 

1 tsp. mustard 

1/2 cup oil 

Mix the dry ingredients in a saucepan. Whisk

in 1 cup of water and cook over medium heat, whisking

constantly until it thickens and bubbles. Remove from

heat and whip in 1/2 cup oil and mustard. Put back on

the heat and slowly add the remaining water. Cook

until thickened and bubbly, it will have the

consistency of a nacho cheeze sauce. Spoon onto the

pizza or lasagne and broil until golden. 

Cheeze  Straws  

Makes  2  dozen;  82  Calories  per  straw

1  Tb., 1  pkg.  active  dry  yeast

1/3  cup  lukewarm  water

1 1/4  cups  low  fat  soy  milk

1 to 2  tsps.  sweetener  of  choice

1/2  tsp.  salt

1/4  cups  pimento  pieces,  drained

2  Tbs.  nutritional  yeast  flakes

1  Tb.  Dijon  mustard

1/2  tsp.  Tabasco  sauce

1/2  tsp.  onion  granules

1/4  tsp.  garlic  granules

App.  2 1/2  cups  unbleached  white  bread  flour

app.  1 1/2  cup  whole  wheat  bread  flour

Additional  flour  as  necessary,  for  kneading.

In  a  large  mixing  bowl,  dissolve  the  yeast  in

the  lukewarm  water,  &  let  rest  for  5  minutes.

Meanwhile,  heat  the  soy  milk,  sweetener  &  salt

until  just  lukewarm.  Remove  from  heat  &  cool. 

Place  the  lukewarm  soy  milk  mixture  &  the  next

6  ingredients  in  a  blender,  &  process  til 

completely  smooth.  Pour  the  blended  ingredients 

into  the  bowl  with  the  yeast;  mix  well. 

Gradually  add  the  flours,  1  cup  at  a  time, 

beating  well  after  each  addition.  When  no  more 

flour  can  be  added,  turn  the  dough  out  onto  a

well  floured  bread  board,  &  knead  for  about 

10  minutes,  adding  additional  flour  to  achieve 

a  dough  that  is  smooth  &  elastic.  Form  into  a

ball  &  place  the  dough  in  an  oiled  bowl, 

turning  the  dough  to  coat  all  sides  evenly. 

Cover  bowl  with  a  damp  cloth  &  let  dough  rise

in  a  warm  place  til  doubled,  about  1  hour. 

15  minutes  before  baking,  place  a  rack  in  the 

centre  of  the  oven,  &  preheat  oven  to  400. 

Punch  the dough  down  &  knead  briefly  in  the 

bowl.  Divide  dough  in  half,  then   divide  each 

half  into  12  equal  pieces.  It  will  be  easier 

to  work  with  only  half  the  dough  at  a  time. 

Keep  the  resting  portion  covered  until  ready  to

be  used.  Roll  each  piece  into  a  rope  about 

1/2  inch  thick  &  6  to  8  inches  long.  Place 

on  lightly  oiled or  non  stick  baking  sheets. 

Cover  with  oiled  waxed  paper,  &  let  rise  again

for  20  minutes.  Bake  for  6  minutes,  then 

carefully  turn  the  straws  over,  &  bake  8  to 

10 minutes  longer,  or  until  golden  brown.  Cool 

on wire  racks.

*Variations:

*Seeded  Cheeze  Straws  

Roll  each  straw  in  Sesame seeds,  Poppy  seeds,  or  Caraway  seeds  before placing  on  baking  sheets.

*Onion  Cheeze  Straws  

Lightly  steam  1  finely chopped  onion  in   a  little  water,  &  add  it  to the  dough  along  with  the cooled  liquid.

*Twisted  Cheeze  Straws  

Twist  the  ends  of  each straw  in  opposite directions  2  or  3  times before  placing  on  baking  sheet.

Chidir Cheeze, Sharp

From Joanne Stepaniak's "Uncheese Cookbook." (Thanks!) I think it tastes best after mellowing in the fridge overnight. This "cheeze" may be sliced thinly and used on sandwiches. It is magnificent with sliced tomatoes or fried tofu. It makes a decent grilled "cheeze" sandwich, especially with some fake bakin. Agar works just like gelatin. Gelatin is made from ANIMAL bones and hooves. Agar is made from sea vegetables. Powdered agar can replace gelatin measure for measure. One Tb. agar flakes is equal to 1 tsp. powdered agar.

by Roosie; 6 servings; 1 serving is 105 calories; 10 minutes; 5 minute preparation

5 tsps. powdered agar agar or 5 Tbs. agar agar flakes

1 1/2 cups water

1/2 cup cashews

1/3 cup nutritional yeast

1/2 cup pimientos

3 to 4 Tbs. lemon juice, depending on how sharp you want it

2 tsps. onion powder

1/4 tsp. garlic powder

1/2 tsp. prepared mustard

Begin by combining the agar and tap water in a small sauce pan. Heat over a medium flame, stirring often. When the mixture boils, reduce the heat a bit.

Allow the agar to boil gently for 5 minutes. Stir often to prevent burning and to make sure that all of the agar dissolves. Meanwhile, measure all of the other ingredients into a blender container. When the agar is finished boiling, carefully pour it into the blender container. Place the lid on the blender and whizz it on high for about a minute. Stop, scrape down the sides, replace the lid and whizz again, for about another minute. The mixture should be very smooth and an orange color. Pour the mixture into a small, lightly oiled loaf pan. The pan I use is about 3 by 7 inches. Place the pan in the refrigerator and allow it to chill until firm.

Chidirr Fondue 

2 3/4 cups water 

1 cup red bell pepper, chopped 

1/2 cup raw cashews, finely ground 

1/3 cup quick oats 

1/2 cup nutritional yeast flakes 

4 Tbs. arrowroot powder or cornstarch 

3 Tbs. lemon juice 

1 Tbs. each tahini, onion powder 

1 tsp. sea salt 

2 garlic cloves, minced 

1/2 tsp. mustard powder 

1/4 tsp. tabasco or other hot sauce 

1/4 tsp. nutmeg 

1/4 tsp. paprika 

Process all ingredients until smooth. Heat gently to

a boil, stirring constantly. Reduce heat to low and

cook until thickened and smooth. 

Chidirr Sauce, Easy White  

1/3 cup unbleached flour 

1/3 cup nutritional yeast flakes 

1/3 cup light, natural oil 

1 1/2 cups unflavoured *soy milk  (A few recipes follow) 

sea salt and freshly ground pepper to taste 

In a small saucepan, stir together the flour, yeast

and oil until it forms a paste, roux, and let it

sizzle for a few minutes. Gradually whisk in the soy

milk and cook over low heat until thickened. Add sea

salt and pepper to taste. Serve over noodles,

potatoes, etc. 

*Plain  Rice  Milk

Makes  about  1  quart;  108 Calories  per  cup

This  rice  milk  is  excellent  for  use  in  gravies,  sauces  &  creemed  soups,  adding  body  & richness  without  fat.

Bring  to  a  boil  in  a  saucepan:

2  cups  water

Add,  return  to  a  boil,  reduce  heat,  &  simmer 

for  45  minutes:

1  cup  uncooked  short  grain  brown  rice

Combine  in  a  blender  until  very  smooth:

the  well  cooked  rice

2  cups  hot  water

The  mixture  will  be  thicker  than  regular  or 

soy  milk,  but  may  be  thinned  a  bit  with  more 

water,  if  desired.  It  will  thicken  further  when

chilled.  Store  in  a  tightly  covered,  sterilized

jar  in  fridge,  &  shake  well  before  using. 

This  only  keeps  for  2  to  3  days.

*Rice  Milk

Copied  from  "Vegan  Vittles",  by  Joanne Stepaniak

Makes  3  cups;  59  Calories  per  1/2 cup  This  is  excellent  for  drinking,  pouring  on cereal,  &  using  in  baked  goods.

1  cup  well  cooked  brown  rice

3  cups  almost  boiling  water

2  to  3  Tbs.  brown  rice  syrup

1/2  tsp.  vanilla  extract  (optional)

tiny  pinch  of  salt

Place  the  rice  in  a  blender  along  with  1  cup

of  the  hot  water,  the  brown  rice syrup, 

vanilla  extract,  if  using,  &  a  tiny  pinch  of 

salt.  Process  on  medium  to  make  a  smooth, 

thick  creem.  Add  the  remaining  hot  water,  1 

cup  at  a  time,  &  blend  on  high  until  creemy. 

Place  a  very  fine  mesh  strainer  over  a  large 

measuring  cup  or  bowl.  Pour  the  contents  of 

the  blender  through  the  strainer  into  the  cup 

or  bowl.  Stir  the  milk  to  help  it  go  through 

the  strainer  more  easily,  &  mash  the  residual 

rice  meal  firmly  to  expel  as  much  liquid  as 

possible.  Use  the  leftover  rice  meal  in  another

recipe,  or  put  in  the  compost  heap.  Or  give 

to  your  Dog  or  Cat  companion  as  a  treat. 

Transfer  the  milk  to  a  beverage  storage 

container,  &  store  in  the  refrigerator.  Rice 

Milk  will  keep  for  3  to  5  days.  Shake  the 

milk  well  before  using  it.  Serve  chilled.

*Split  Second  Soymilk

Copied  from  "Vegan  Vittles",  by Joanne  Stepaniak

Makes  2  cups;  41  Calories per  1/2  cup  1/2  cup  lite  silken  tofu,  firm,  crumbled

1 1/2  cups  cold  water

1 1/2  Tbs.  pure  maple  syrup

1/2  tsp.  tahini  (optional)

1/2  tsp.  vanilla  extract  (optional)

1/8  tsp.  salt

Place  the tofu  &  1  cup  of  the  water  in  a 

blender.  Process  on  high  for  1  minute.  Add  the

remaining  water  &  other  ingredients  to  the 

blender,  &  process  1  minute  longer.  Transfer 

the  milk  to  a  beverage  storage  container,  & 

chill  it  well  in  the  refrigerator.  It  will 

keep  for  5  to 7  days.  Shake  well  before  using.

*Tofu  Milk

Makes  2  quarts;  40  Calories  per  cup

In  a  blender,  combine  until  very  smooth:

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

firm  silken  tofu,  crumbled

3  cups  cold  water

Add  &  blend  again:

1  cup  cold  water

3  Tbs.  sweetener  of  choice

1 1/2  tsp.  vanilla  extract,  or  1/2  tsp.  almond 

or  coconut  extract  (optional)

3/4  tsp.  salt

Pour  this  into  a  2  quart  container  &  add: enough  cold  water  to  make  2  quarts. Stir  well,  pour  into  sterilized  quart  bottles, cap  tightly,  &  refrigerate.  Shake  before 

pouring,  as  it  tends  to  separate.  This  will keep  about  a  week.

Classic  White  Uncheeze 

Copied  from  "Vegan Vittles",  by  Joanne  Stepaniak 

Makes  1 1/4  cup,  10 ozs.;  48  Calories  per  2  Tbs.  

Grate  this  Uncheeze  with  a  gentle  touch  to 

use  on  pizza,  slice  it  to  use  as  a  sandwich 

filling,  cube  it  &  let  it  melt  into  Vegan 

creem  sauces  or  soups.  Uncheezes  do  not  have 

the stretch  that  melted  dairy  cheese,  harmful  to

the  COWS  &  earth,  does.  However,  Uncheezes 

will  get  soft,  melty,  &  gooey  when  heated,  & 

will  brown  nicely  when  broiled,  so  watch 

closely.  Although  homemade Uncheezes  are  not  aged

or  cured,  a  tangy,  sharp  flavour  is  imparted by  using  a  small  amount  of  light  miso.

1/4  pound  fat  reduced  regular  tofu,  firm, 

rinsed,  patted  dry,  &  crumbled

3  Tbs.  nutritional  yeast  flakes

2  to  3  Tbs.  tahini

2  Tbs.  fresh  lemon  juice

1 1/2  Tb.  light  miso

1  tsp.  onion  granules

3/4  tsp.  salt

1/4  tsp.  garlic  granules

3/4  cup  water

3  Tbs.  agar  flakes

Lightly  oil  a  1 1/4  cup,  10  ozs.,  heavy 

plastic  storage  container,  rectangular  or  round, 

with  a  lid,  a  miniature  bread  loaf  pan,  a 

small  bowl  with  a  rounded  bottom,  or  other 

small  container  of your  choice.  These  are  for 

moulding  the  Uncheeze.  Set  aside.  Place  the 

tofu,  nutritional  yeast  flakes,  tahini,  lemon 

juice,  miso,  onion  &  garlic  granules,  &  salt 

in  a  blender  or  food  processor  fitted  with  a 

metal  blade.  Set  aside.  Place  the  water  &  agar

flakes  in  a  1  quart  saucepan.  Bring  to  a 

boil,  then  reduce  heat  to  medium  high,  & 

simmer,  stirring  frequently,  until  the  agar is 

dissolved,  about  5  minutes.  Pour  the  agar 

mixture  into  the  blender  or  food  processor  with

the  ingredients  all  ready  in  there.  Process 

until  the  mixture  is  completely  smooth.  You 

will  need to  work  quickly before  the  agar  begins

to  set,  but  it  is  important to  process  the 

mixture  very  thoroughly.  Stop  the  blender  or 

food  processor  frequently to  stir  the  mixture  & 

scrape  down  the  sides  of  the  blender  container 

or  work  bowl.  Pour  the  mixture  into  the 

prepared  container.  Use  a  rubber  spatula  to 

remove  all  of  the  blended  mixture.  Place  the 

open  container  in  the  refrigerator  to  let  the 

Uncheeze  firm  up.  When  it  is  firm  &  no  longer

warm  to  the  touch,  cover  the  container  with 

the  lid or  cling  film.  Let  the  Uncheeze  chill 

for  several  hours  before  serving.  It  will  keep 

for  about  10  days  in the  refrigerator.

*Variations:  

*American  Style  Uncheeze  

Blend  in 

1/4  cup,  2  ozs.,  drained  pimiento  pieces, 

processing  until  no  flecks  from  the  pimientos 

are  visible.  This  will  make  a  naturally  orange 

coloured  Uncheeze. 

*Hot  Pepper  Uncheeze  

Stir  in  4  Tbs.  finely  chopped  &  well  drained  canned  chilies  or  1/4  to  1/2  tsp.  crushed  hot  red  pepper  flakes  into  the  blended  mixture  before 

pouring  it  into  the  mould. 

*Olive  Uncheeze  

Stir in  1/4  cup  sliced,  pimiento  stuffed  green olives,  or  sliced  black  olives,  into  the 

blended  mixture  before  pouring  it  into  the 

mould.  If  using  green  olives,  look  for  ones 

that  do  not  contain  lactic  acid,  a  COWS’  milk 

derivative.  One  brand  that  does  not contain 

lactic  acid  is  Santa  Barbara  Olive  Co.  P.O.Box 

1570,  Santa  Ynez,  Ca.,  93460,  1-800-624-4896.

*Dilled  Uncheeze  

Stir  in  1  tsp.  dried  dill 

weed  into  the  blended  mixture  before  pouring  it

into  the  mould. 

*Mexican  Style  Uncheeze  

Blend in  1  tsp.  chili  powder,  1/2  tsp.  dried  oregano

leaves,  &  1  garlic  clove,  pressed. 

*Italian Style  Uncheeze  

Blend  in  1/2  tsp.  dried  basil leaves,  1/4  tsp.  each  dried  oregano  leaves, dried  marjoram  leaves,  &  1  garlic clove, pressed.  

*French  Style  Uncheeze  

Blend  in  1  tsp. dried  basil  leaves,  1/2  tsp.  dried  thyme 

leaves,  1/4  tsp.  each  dried  marjoram  leaves, 

ground  black  pepper,  pinch  of  ground  rosemary, 

&  1  garlic clove,  pressed.  

*Smoky  Uncheeze 

Blend in  1/4  tsp.  liquid  hickory  smoke,  or  more  to  taste. 

Colby Cheeze

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

pinkyjain made this for the first time in March, 2007, very tasty.

A tangy but mild orange cheeze that slices well for sandwiches. It also makes fantastic grilled cheeze sandwiches and is perfect for grating over salads or baked potatoes.

Makes 3 cups; 26 Calories per 2 Tbs.

1 1/2 cups water

5 Tbs. agar flakes

1/2 cup drained pimento pieces

1/2 cup raw cashew pieces*

1/4 nutritional yeast flakes

3 Tbs. fresh lemon juice

2 Tbs. tahini (optional)

2 tsps. onion granules

1 tsp. salt

1/4 tsp. garlic granules

1/8 tsp. ground dill seed

1/8 tsp. mustard powder

Place the water and agar flakes in a small saucepan, and bring to a boil. Reduce the heat and simmer for 5 minutes, stirring often. Place in a blender with the remaining ingredients, and process until completely smooth. Pour immediately into a lightly oiled , 3 cup rectangular mould, loaf pan, or other small, rectangular container, and cool. For round slices, pack into a small, straight sided, cylindrical container. Cover and chill for several hours or overnight. To serve, turn out of the mould and slice. Store leftovers covered in the refrigerator.

**Grind in an electric coffee grinder

*Variation: 

*Olive Cheeze

Prepare Colby Cheeze, replacing the ground dill seed and mustard powder with 1 Tb. Dijon mustard. After blending, stir in 3/4 cup chopped black olives.

Cot  Cheeze,  Creemy, Tofu

Copied  from  "Vegan Vittles"  by  Joanne  Stepaniak  

Makes  1 1/4  cups; 59  Calories  per  1/4  cup  

1/2  pound  fat  reduced  regular  tofu,  firm, 

rinsed,  patted  dry  &  mashed

1/4  cup  Low  Fat  Egg  free  *Mayonize  (Recipe 

Follows),  or  your  favourite  Vegan  mayonize

1/2  tsp.  salt

1/2  tsp.  dill  weed,  ground  dill  seed,  or 

ground  caraway  seed  (optional)

Place  all  the  ingredients  in  a  medium  mixing 

bowl,  &  stir  them  together  until  well  combined.

Transfer  mixture  to  a  storage container,  & chill

in  fridge.  It  will  keep  for  about  5  days. 

*Low  Fat Egg  Free  Mayonize 

Copied  from  "Vegan  Vittles"  by  Joanne  Stepaniak

Makes 2/3 cups;10 Calories  per  Tb.

1  10.5  oz.  pkg.  lite  silken  tofu,  firm, crumbled

1 1/2  to  2  Tbs.  olive  oil

2  tsps.  lemon  juice

2  tsps.  apple  cider  vinegar

1  to  2  tsps.  Vegan  sweetener  of  choice

heaping  1/2  tsp.  salt

1/2  tsp.  prepared  yellow  mustard

Place  all  the  ingredients  in  a  blender,  & 

process  several  minutes  until  mixture  is  very 

smooth  &  creemy.  Chill  in  fridge.  It  will 

store  for  about  a  week.

Cot Cheeze, Tofu Cottage Cheeze

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

This is delicious with chives and/or chopped vegetables, or with pineapple tidbits.

Makes about 2 1/2 cups; 47 Calories per 1/4 cup

3/4 tsp. salt

1 pound medium firm tofu, mashed and coarsely drained

2/3 cup firm or extra firm silken tofu

1 Tb. lemon juice

1/4 tsp. Vegan sugar or other Vegan sweetener

In a medium bowl, sprinkle 1/2 tsp. of the salt on the mashed tofu. In a food processor, mix the silken tofu, remaining salt, lemon juice, and sugar until very smooth. Add to the mashed tofu, and mix gently. Refrigerate.

Creem Cheeze, Incredible  Almond  Creme  Cheeze

Copied  from  "Vegan Vittles",  by  Joanne  Stepaniak  

Makes  about  1 cup;  30  Calories  per  Tb.

pinkyjain has made this, yummy.  

1/4  cup  raw,  unroasted,  whole  almonds,  if  they 

have  skins,  they  need  to  be  blanched  &  then 

peeled.  *Blanching procedure below.

1  cup  water

2  Tbs.  fresh  lemon  juice

2  Tbs.  cornstarch

1 1/2  Tbs.  canola  oil

1/2  tsp.  nutritional  yeast  flakes

1/2  tsp.  salt

Place  the  almonds  in  an  electric  seed  mill  or

coffee  grinder,  or  blender,  it  just  takes  more

care  in  a  blender,  blend  briefly,  stir  & 

repeat  until  you  have  a  fine  grind.  Cover  the 

mill,  grinder,  or  blender,  to  activate  the 

grinding  blades,  &  grind  the  nuts  to  a  fine 

powder,  about  20  seconds.  It  might  take  longer 

in  a  blender,  however.  Place  the  ground  almonds

in  a  blender  along  with  1/2  cup  of  the 

water.  Process  the  mixture  on  medium  speed  to 

create  a  smooth,  thick  creem.  Add  the  remaining

water  along  with  the  rest  of  the  ingredients, 

&  blend  on  high  til  smooth  &  creemy.  Pour  the

blended  mixture  into  a  1  quart  saucepan.  Place

the  saucepan  over  medium  high  heat,  &  bring 

the  mixture  to  a  boil,  stirring  constantly. 

After  the  mixture  thickens,  reduce  the  heat  to 

medium  &  continue  to  cook,  stirring  constantly, 

for  1  minute  longer.  Remove  saucepan  from  heat,

&  let  the  mixture  cool.  Beat  the  Creem  Cheeze

well  with  a  fork,  wire  whisk,  or  electric 

beater.  Then  transfer  it  to  a  storage 

container,  &  chill  it  in  the  refrigerator.  The 

Creem  Cheeze  will continue  to  thicken  as  it 

chills  &  will  become  very  firm.  It  will  keep 

in  the  refrigerator  for  about  1  week. 

Important:  Prior  to  serving,  mash  &  beat  the 

Creem  Cheeze  again  with  a  fork,  wire  whisk,  or

electric  beater  until  it  is  smooth  &  creemy. 

*Variations:  

*Pineapple  Creem  Cheeze 

Stir  1/4  cup pineapple  tidbits,  packed  in  juice,  well 

drained,  into  the  cooled  mixture.  Remember  to 

save  the  drained  juice,  drink  it,  add  it  to 

soy  milk  for  a  delectable  drink,  or  compost  it

in  a  WORM  compost  bin.

*Fruited  Creem  Cheeze 

Stir  1  to  2  Tbs.  Fruit  sweetened  jam  or 

preserves  into  the  cooled  mixture.  

*Herbed  Creem Cheeze  

Stir  1  Tb.  minced  fresh  parsley  or  1 

tsp.  dried  parsley  flakes,  1/4  tsp.  each  dried 

dill  weed,  dried  rosemary,  well  crumbled,  dried 

thyme  leaves,  crumbled,  &  1  garlic  clove, 

pressed,  into  the  cooled  mixture.  

*Note:  

On Blanching  Almonds  

Place  the  almonds  in  a  1 quart  saucepan,  &  cover  them  with  water.  Bring the  water  to  a  boil,  &  blanch  the  almonds  for1  to  2  minutes  to  loosen  their  skins.  Drain 

the  almonds  in  a  strainer  or  colander,  &  allow

them  to  cool  until  they  can  be  easily 

handled.  Alternatively,  place  the  almonds  in  a 

strainer  or  colander  under  cold  running  tap 

water  to  cool  them  rapidly.  Slip  off  the  skins

of  the  almonds  by  pinching  the  nuts  between 

your  thumb  &  forefinger.  Important:  Put  the 

almonds  dry  with  a  clean  tea  towel  or  paper 

towels  before  proceeding  with  the  recipe.

*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.

Creem Cheeze, Soy Free

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

Makes a scant 1 1/2 cups; 36 Calories per 2 Tbs.

1 cup unflavoured soy milk

Scant 3 Tbs.quick oats

3 Tbs. raw *cashew buttur (Recipe follows), or 1/4 cup raw cashews, finely ground in a coffee/ spice grinder

1/2 to 1 Tb. cornstarch, depending on how soft you want it

1 tsp. lemon juice

1/8 to 1/4 tsp. salt

In a blender, mix 1/2 cup of the soy milk and the oatmeal until the mixture is fairly smooth. Add the rest of the ingredients, and blend until very smooth. Pour the mixture into a small saucepan, andwhisk constantly over medium high heat until it is thickand creemy.

*Microwave Option:

Microwave the mixture on high for 1 1/2 minutes in a medium sized  microwave safe bowl or glass measuring cup covered with a plate. Whisk well, then cook on high for another 2 minutes. Whisk again. Scrape the mixture into a hard plastic container with a lid, and refrigerate.

*Cashew Buttur

From allrecipes.com.; by Sharon123; Make 2 cups, 1 cup is 888 Calories 

2 cups cashews

2 Tbs. Vegan Margarine

With metal blade in food processor, place cashews in bowl of processor. Process, turning on and off rapidly, until cashews are finely ground. Add margarine and salt; process until smooth. Taste and add salt, if desired.

Creem  Cheeze,  Tofu 

Makes about 1 1/2 cups;  15 Calories  per  2  Tbs.

In  a  small  saucepan,  soak  for  5  minutes:

2  Tbs.  agar  flakes,  or  1  tsp.  agar  powder

2  Tbs.  cold  water

1  Tbs.  lemon  juice

1/2  tsp.  Vegan  sugar

Stir  over  low  heat  until  dissolved,  then 

simmer  gently  for  1  minute.

Add  to  the  pot:

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

tofu  crumbled

Stir  constantly  until  the  tofu  is  hot  to  the 

touch;  this  is  important  so  that  the  agar doesn’t  start  firming  up  before  the  mixture  is blended.  Pour  the  hot  mixture  into  a  blender  with:

1  Tb.  light  miso

1  Tb.  sesame  meal  (optional)

*Variations:

You  can  also  add  any  one  of the  following flavour variations:   

*1  clove  garlic,  crushed,  & 1  Tb.  fresh  herbs  of  your  choice,  minced;  2 Tbs.  *Vegan  pesto, (Recipe follows)  2  Tbs.  fresh  chives,  chopped; 1  Tb.  nutritional  yeast  flakes, 1/2  tsp.  onion powder,  1/2  tsp.  garlic  granules,  &  a  pinch 

each  of  turmeric  &  paprika.

Blend  until  very  smooth.  Pour  immediately  into 

a  rectangular,  small,  oiled  or  non  stick  loaf 

pan,  a  3x6  inch  pan  or  other  2  cup  container.

Cover  tightly  &  refrigerate  until  firm,  about 

an  hour.  When  the  loaf  is  firm,  loosen  the 

edges  with  a  knife,  &  invert  on  a  plate 

covered  with  an  8"  double  square  of  cheezecloth

or  a  towel.  This  will  soak  up  any  liquid 

that  might  weep  out,  which  often  happens  to 

agar  mixtures.  Wrap  the  loaf  in  the 

cheezecloth,  place  the  whole  thing  in  a  plastic

bag  &  refrigerate.  After  a  day,  you  can 

remove  the  cheezecloth,  &  store  what’s  left  in cling  film  or  a  tightly  sealed  plastic container.

*Vegan Pesto

1 1/2 cups fresh basil

1/3 cup olive oil

]1 cup pine nuts; other nuts, such as almonds or walnuts may be substituted

5 cloves garlic

1/3 cup nutritional yeast

3/4 tsp. salt

1/2 tsp. black pepper

Combine all ingredients in a food processor until nuts are ground. Pesto should still have texture and not be completely smooth. Add more salt and pepper to taste. One variation is to add 1/2 cup rehydrated sun dried tomatoes.

Creem Cheeze, Tofu Cashew Creem Cheeze

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

Makes 1 cup; 41 Calories per Tb.

1 12.3 box extra firm silken tofu, drained

1/3 cup raw cashews, finely ground

5 tsps. lemon juice

1/2 tsp. salt

1 tsp. Vegan sweetener of choice (optional)

Place the tofu in a clean tea towel, gather the ends together, and twist and squeeze for a couple minutes to extract most of the water. Crumble the tofu into the bowl of a food processor with the remaining ingredients, and process for several minutes until the mixture is very smooth. You may have to stop the machine and loosen the mixture with a spatula once or twice. Use right away or scrape into a covered container and refrigerate. It firms up when chilled. 

*Variations:

*Smooth Tofu Rizcota

Makes about 1 3/4 cups

Do not squeeze the silken tofu. Use 3 1/2 tsps. lemon juice and 1/4 tsp. salt. Process about three quarters of the tofu in a food processor, along with the ground cashews, lemon juice, and salt, until they are very smooth. Then crumble in the remaining tofu, and process again briefly. The resulting mixture should be mostly smooth but with a little graininess. Scoop into a container, cover, and refrigerate. It firms up when chilled.

*Tofu Cashew Sour Creem 

Makes about 1 3/4 cups

Follow the directions for Tofu Cashew Creem Cheeze, but don’t squeeze the tofu. Use 2 Tbs. plus 1 tsp. lemon juice, and add 1/3 cup soy milk. Blend until very smooth, then refrigerate.

Crock  Cheeze

Copied  from  "Vegan  Vittles",  by  Joanne Stepaniak  

Makes 1 1/2  cups;  45  Calories  per 2  Tbs.  

1/2  pound  fat  reduced  regular  tofu,  firm, 

rinsed,  patted  dry,  &  crumbled

3  Tbs.  nutritional  yeast  flakes

2  Tbs.  tahini

2  Tbs.  fresh  lemon  juice

1 1/2  Tbs.  light  miso

1  tsp.  onion  granules

3/4  tsp.  salt

1/2  tsp.  paprika

1/4  tsp.  each  garlic  granules,  dry  mustard

Place  all  the  ingredients  in  a  food  processor 

fitted  with  metal  blades,  &  process  until  the 

mixture  is very  smooth.  Stop  the  processor 

occasionally  to  stir the  mixture  &  scrape down

the  sides  of  the  work  bowl.  Spoon  the  mixture

into  a  storage  container  &  chill  it  in  the 

refrigerator  for  at  least  an hour  before 

serving.  It  will  keep  for  about  a  week  in  the

refrigerator. 

*Variations:  

*Derby  Sage  Cheeze  

Add 1  tsp.  dried  sage  to  the  mixture  before  processing.  

*Fiery  Crock  Cheeze 

Add  1/8  tsp.  cayenne  pepper,  more  or  less  to  taste,  to  the mixture  before  processing.  

*Horseradish  Crock Cheeze  

Add  1  Tb.  prepared  horseradish,  not creemed,  to  the  mixture  before  processing.

*Smoked  Crock  Cheeze  

Add  1/4  tsp.  liquid hickory  smoke to  the  mixture  before  processing.

*Bugsy’s  Crock  Cheeze  

Stir  1/2  cup  finely 

grated  carrot,  3  Tbs.  minced  scallion,  &  2 Tbs.  minced  parsley  into  the  mixture after processing.  Also,  try  the  variations  for  Classic White  Uncheeze,  above.

Foota, Quick Tofu Foota

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

Makes about 1 1/2 cups; 54 Calories per 1/4 cup

3/4 cup crumbled firm tofu

1 tsp. agar powder, or 2 Tbs. agar flakes

2 Tbs. water

1/2 tsp. Vegan unbleached sugar

1 Tb.oil

1 1/4 tsp. salt

1/2 tsp.light miso

3 Tbs. fresh lemon juice

Process the tofu, agar, water, sugar, oil, and salt in a food processor or blender until very smooth. Place the mixture in a small, heavy bottomed saucepan. Cook over medium heat, stirring constantly, until it bubbles for a few minutes and thickens.

Microwave Option: Place mixture in microwave safe bowl, and microwave on high for 2 minutes. Whisk briefly. Microwave 1 minute more.Whisk the miso and lemon juice into the cooked mixture. Pour the mixture into a flat container, cover, and chill until firm. Cut into squares. You can refrigerate the squares in a jar, covered to the top in brine, for several weeks. To make the brine, mix 2 Tbs. salt with 2 cups water, and boil for 5 minutes. Rinse the brine off before using.

Foota, Tofu  

Makes  2  cups;  120  Calories  per  1/2 cup  serving

Cut  into  small  cubes:

1  pound  reduced  fat,  extra  firm  regular  tofu, 

or  1 1/2,  10.5 oz.,  pkgs.  Extra  firm  silken tofu

Marinate  in  a  brine  of:

1  cup  water

1/2  cup  light  miso

2  Tbs.  lemon  juice  or  white  vinegar

1  tsp.  salt

Keep  this  refrigerated  in  a  covered  jar  for 

up  to  3  weeks,  shaking  the  jar  every  day.  Use in  salads.

Garbanzo Havarti

Copied from “The Uncheese Cookbook”, by Joanne Stepaniak

Makes 2 cups; 61 Calories per 2 Tbs.

This zippy cheeze spread is great for sandwiches

1 cup water

1 1/2 cups cooked, or canned, garbanzo beans, drained

1/2 cup raw cashew pieces

1/3 cup nutritional yeast flakes

2 tsps. onion granules

1 tsp. salt

1/.2 tsp. each garlic granules, ground dill seed, whole celery seed

1/4 cup fresh lemon juice

Place all the ingredients in a blender, and process until smooth. Pour into a saucepan and cook over medium, stirring almost constantly, until very thick, about 15 to 20 minutes. Remove from the heat and pack into a 2 cup mould or other small container. Cool,cover, and chill for several hours, or overnight.

Gee  Whiz  Spread  

Makes  2  cups;  59  Calories  per 2  Tbs.

1  15.5  oz  can  Great  Northern  Beans,  rinsed  & drained

1/2 cup  pimiento  pieces,  drained

6  Tbs.  nutritional  yeast  flakes

3  Tb.  lemon  juice

2 to 3  Tbs.  Tahini

1/2  tsp. each, onion granules, prepared  yellow mustard,  &  salt

Place  all  the  ingredients  in  a  blender  & 

process  until  completely  smooth.  Transfer  to  a 

storage  container,  &  chill  thoroughly  before 

serving.

Goody

Copied from “The Uncheese Cookbook”, by Joanne Stepaniak

Makes one 3 cup dome; 37 Calories per 2 Tbs.

1 3/3 cups water

1/2 cups carrots, chopped

5 Tb. agar flakes

1/2 cup raw cashew pieces

1/4 cup nutritional yeast flakes

3 Tbs. tahini

3 Tbs. fresh lemon juice

1 Tb. Dijon mustard

2 tsps. onion granules

1 tsp. salt

1/2 tsp. each garlic granules,mustard powder

1/4 tsp. each turmeric, paprika, ground cumin

Place the water and carrots in a saucepan, and bring to a boil. Reduce the heat, cover, and cook for 15 minutes. Remove the lid and stir in the agar flakes. Bring to a boil again. Then reduce the heat and simmer for 5 more minutes. Pour the cooked carrots, water, and agar in a blender and add the remaining ingredients. Process until very smooth. Pour immediately into a lightly oiled, 3 cup bowl or mould with a rounded bottom. Smooth the top. Cool, cover, and chill several hours, or overnight. To serve, turn out of the mould and slice into wedges. Store leftovers covered in the refrigerator.

Guilt Free Bread Spread

Makes about 1 1/2 cups; 7 Calories per Tb. Melts nicely on vegetables.

1 cup cold water

2 Tbs. cornstarch

2/3 cup medium firm regular tofu

4 tsps. soy milk powder

1 tsp. lemon juice

3/4 tsp. salt

1/8 tsp. paprika

1/8 tsp. turmeric

In a small saucepan, mix together the water and cornstarch. Stir the mixture over high heat constantly until it is thickened and clear. Place in a blender or food processor with the other ingredients, and blend until very smooth. Place in an airtight container, and refrigerate. It keeps only about a week.

*Varaiation: 

*Garlic Spread

Follow the directions above and add the following

1/2 tsp. nutritional yeast flakes

2 cloves garlic peeled

1/2 tsp.onion powder

1/2 tsp. dried herb of choice

1/4 tsp. more salt

Melty  White  Cheeze

Copied  from  "Vegan Vittles",  by  Joanne  Stepaniak

Makes  about  1 1/4  cups;  80 Calories  per  1/4  cup,  Pour  this  thick,  luscious  sauce  over  steamed vegetables,  baked  potatoes,  macaroni,  for macaroni  &  cheeze,  toast,  corn  chips,  for nachos,  or  drizzle  it  over  pizza  or  casseroles before  or  after  baking.

1 1/3  cup  water

1/4  cup  nutritional  yeast  flakes

1/4  cup  quick  cooking rolled  oats,  not instant

2  Tbs.  tahini

1 1/2  Tbs.  cornstarch

2  tsps.  fresh  lemon  juice

1  tsp.  onion  granules

3/4  tsp.  salt

1/4  tsp.  garlic  granules

Place  all  the  ingredients  in  a  blender,  & 

process  until  completely smooth.  Pour  the  blended

mixture  into  a  1  quart  saucepan,  &  place  it 

over  medium  high  heat.  Cook,  stirring  constantly

with  a wire  whisk,  until  the  sauce  is  very 

thick  &  smooth.  Serve  hot.  Leftover  sauce  may 

be  stored  in  the  refrigerator.  It  will  become 

very  thick  &  firm  when  chilled,  but  will  turn 

melty  again  when  gently  reheated.  A  double 

boiler  works  well  for  reheating.  

*Variations: 

*Smoky  Melty  Cheeze

Reduce  the  salt  to  1/2 

tsp.,  &  blend  in  1  Tb.  light  miso  &  1/4  tsp.

liquid  hickory  smoke.  

*Cheli  Melty  Cheeze

Stir in  1/4  cup  canned  chopped  green  chilies.  

*Orange Melty  Cheeze

Blend  in  1/4  to  1/2  tsp. 

paprika.  

*Curried  Melty  Cheeze

Blend  in  1/2 

tsp.  curry  powder.     

Mizzarella Cheeze

1 cup water 

2 garlic cloves, roasted 

2 Tbs. fresh lemon juice 

1 to 2 Tbs. Tahini,  the larger amount makes it cheezier 

1/4 cup nutritional yeast 

3 Tbs. Quick  cooking rolled oats 

1 Tb. Arrowroot,  or cornstarch 

1/8 tsp. dry mustard 

1.5 tsp. onion powder 

1/2 tsp. salt, or salt  free seasoning 

Place all ingredients in a food processor or

blender, and process until completely smooth. Pour

into a small saucepan and cook over medium heat,

stirring constantly, until smooth and thick.  Cook the

sauce until you reach the consistency you want,  it

will thicken right up to a spread if you let it. If

you're going to have it sit while you assemble the

pizza, stop cooking when it's a little on the thin

side and cover the pot. It thickens as it cools. 

Mizzarella, Mock 

1/2 cup nutritional yeast flakes 

1/4 cup cornstarch 

2 tbs. flour, whole wheat flour will give it a nicer flavour             

1 tsp. salt 

1/2 tsp. garlic powder 

2 cups water 

1/2 cup oil 

Mix the dry ingredients in a saucepan. Whisk

in 1 cup of water & cook over medium heat, whisking

constantly until it thickens & bubbles,  it goes

really quick, so don't walk away. Remove from heat &

whip in 1/2 cup oil & mustard. Put back on the heat &

slowly add the remaining water. Cook until thickened &

bubbly,  it will have the consistency of nacho cheeze

sauce, which btw this is great for.

Mostarella  Cheeze  

Makes  3  cups;  33  Calories per  2  Tbs.

2  cups  water

1/2  cup  nutritional  yeast  flakes

1/3  cup  quick  cooking  rolled  oats

1/4  cup  Tahini

4  Tb.  Arrowroot  or  cornstarch

3 to 4  Tbs.  lemon  juice

1  Tb.  onion  granules

1  tsp.  salt

Process  all  the  ingredients  in  a  blender  for 

several  minutes  until  very smooth.  Pour  into  a 

saucepan  & cook  over  medium  heat,  stirring 

constantly,  until  very  thick  &  smooth.  Pack 

into  a  lightly  oiled,  3  cup  rectangular  mold, 

loaf  pan,  or  similar,  &  cool.  For  round slices,

pack  into  a  small,  straight  sided,  cylindrical 

container.  Cool,  cover,  &  chill  overnight.  To 

serve,  turn  out  of  the  mold  &  carefully  slice.

Keep  refrigerated.

Munstera Cheeze

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

Makes 3 cups; 28 Calories per 2 Tbs.

A mild cheeze that can be served in slices, or cubes, toasted as a grilled cheeze sandwich, for a Munteroo Jax Cheeze omit the paprika.

1 1/2 cups water

5 Tbs. agar flakes

1/2 cup raw cashew pieces

1/2 cup crumbled firm silken tofu

1/4 cup nutritional yeast flakes

1/4 cup fresh lemon juice

2 Tbs. tahini (optional)

1 1/2 tsps. onion granules

1 tsp. salt

1/2 tsp. mustard powder

1/4 tsp. garlic granules

1/4 tsp. ground caraway seed

Paprika

Place the water and agar flakes in a small saucepan, and bring to a boil. Reduce the heat and simmer for 5 minutes, stirring often. Place in a blender with the remaining ingredients except the Paprika, and process the mixture until completely smooth. It should be very thick. Lightly oil a 3 cup rectangular mould, loaf pan, or other small rectangular container, and sprinkle paprika over the sides and bottom until lightly coated. Pour in the cheeze and allow to cool.Cover and chill for several hours or overnight. To serve, turn out of the mould and slice. Store leftovers in the refrigerator.

*Variation:

*Jalapeno Munstera:

Stir in 1/2 to 3/4 cup canned chopped Jalapeno peppers after blending, just before pouring into the mould.

Pirmeshin Cheeze  

Serves  24

1  cup  yeast  flakes

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

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. 

Pizza Cheezes,  Melty Pizza Cheeze

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

Makes 1 1/4 cups; 32 Calories per 1/4 cup

1 cup water

2 to 4 Tbs. nutritional yeast flakes

2 Tbs. cornstarch

1 Tb. flour

1 tsp. lemon juice

1/2 tsp. salt

1/4 tsp. garlic granules

1/4 cup soy Pirmeshin (Recipe follows)

2 Tbs. water

1 Tb. oil (optional)

Place all the ingredients in a blender, except the 2 Tbs. water, optional oil, and blend until smooth. Pour the mixture into a small saucepan, and stir over medium heat until it starts to thicken, then let it bubble for 30 seconds. Whisk vigorously.

*Microwave Option: Pour the mixture into a microwave proof bowl; cover and cook on high for 2 minutes. Whisk, then microwave for 2 more minutes, and whisk again.

Whisk in the water and optional oil. Drizzle immediately over pizza or other food, and broil or bake until a skin forms on top. Or you can refrigerate it in a small, covered plastic container for up to a week. It will become quite firm when chilled but will still remain spreadable. You can spread the firm cheeze on bread for grilling. Or heat it to spread more thinly on casseroles, etc.

*Variations:

*Melty Jax Cheeze 

Omit the oil and add 1 Tb. tahini to the blender mixture.

*Melty Swizz Cheeze 

Omit the oil and use only 1/4 tsp. salt. Add 1 Tb. tahini and 1 Tb. light soy or chick pea miso to the blended mixture.

*Melty Chidda Cheeze 

Use 1/3 cup nutritional yeast flakes and add 1/4 tsp. each, sweet Hungarian paprika and mustard powder. Use only 1/4 tsp. salt and add 1 Tb. light soy or chick pea miso to the blended mixture.

*Smoky Cheeze 

To the basic recipe or any of the above variations, add 1/8 tsp. liquid smoke.

*Cheeze Sauce, Rozbit, or Fondue 

Add 1 to 1 11/4 cups soy milk, dry Vegan white wine, or Vegan beer, can be non alcoholic, to any of the cheeze variations. Try using the Swizz for fondue and the Chidda for Rozbit. You may add a pinch of nutmeg and white  pepper, *See below. Add salt to taste.

*Nacho Sauce 

You can add drained, canned black beans, chopped jalapenos or other chilies, chopped olives, a pinch of cumin, etc., using Jax or Chidda as a base.

*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.

Rizcotta Cheeze, Quick Tofu Rizcotta Cheeze

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

Makes 1 Generous cup; 47 Calories per 1/4 cup

This recipe works best with very fresh tofu.

1/2 pound medium firm tofu, mashed and drained

3 Tbs. soy milk

1/4 tsp. salt

Mix all the ingredients together in a bowl, and refrigerate.

Rizcota, Soy Free Almond Rizcota

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

Makes about 2 1/2 cups; 71 Calories per 1/4 cup

1 cup hot water

1/2 whole blanched almonds *See blanching procedure below

1 cup cold water

4 tsps. fresh lemon juice

4 Tbs. cornstarch or wheat starch, or 6 Tbs. white rice flour

1 Tb. light flavoured cooking oil, such as safflower

1 tsp. Maple Syrup

1/2 tsp. salt

Place the hot water and almonds in a blender, and combine until the mixture is very smooth and creemy. Be patient. It cannot be grainy. Add the rest of the ingredients, and blend well again. Pour the mixture into a medium, heavy bottomed saucepan, and stir constantly over medium high heat until it thickens and comes to a boil. Turn the heat down to medium, and cook 1 minute more, stirring constantly. Microwave Option: Pour the mixture into a large microwave safe bowl or measuring cup. Microwave 2 minutes on high. Whisk the mixture and microwave 1 to 2 minutes more, or until thickened. Scrape the mixture into a container, and let it come to room temperature. Beat it with a whisk or electric mixer, cover, and chill. When it is chilled and firm, mash and stir it with a fork until it has some texture. Refrigerate.

*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.

Rizcotta  Cheeze,  Tofu  

15  Calories  per  1  oz.

1  Tb.  lite  tofu,  firm

1/2  Tb.  nutritional  yeast

1/2  tsp.  onion  powder

2  tsps.  garlic,  pureed

3/4  tsp.  salt

1/4  cup  parsley,  finely  chopped

2  tsps.  basil

Mix all   ingredients  with  tofu  until  the 

consistency  of  rizcotta,  smooth  &  creemy.

Shockingly Good Vegan Cheeze Sauce

by BelovedRooster;  6 servings;  54  Calories  per serving 

2 cups water

1/3 cup carrots, peeled and cooked

1/3 cup white flour

1/4 cup nutritional yeast flakes

1 Tb. lemon juice

2 tsps. onion powder

2 tsps. salt

Blend all ingredients together in a blender. Pour into pan and stir until boils and thickens. Take off heat and pour into noodles, over broccoli or potatoes, etc.

Simply Cheezy Sauce

Copied from “The Uncheese Cookbook”, by Joanne Stepaniak

Makes 3 1/2 cups; 97 Calories per 1/2 cup

3 cups water

1/4 cup quick cooking rolled oats

1/3 cup nutritional yeast flakes

4 Tbs. tahini

4 Tbs. arrowroot or cornstarch

2 Tbs. fresh lemon juice

1 Tb. onion granules

1 1/4 tsp. salt

1 tsp. dried thyme leaves, basil leaves, oregano leaves, or dill weed

1/2 tsp. garlic granules

1/8 tsp. turmeric powder

several drops Tabasco sauce, to taste

Place all ingredients in a blender, and process until completely smooth. Pour into a medium saucepan, and bring to a boil, stirring constantly. Reduce heat to low, and continue to cook for a few more minutes, stirring constantly, until thick and smooth.

Swizz Cheeze 

Makes 1  2 1/2 cup brick; 30  Calories  per  2  Tbs.

1 1/2  cup  water

5  Tbs.  agar  flakes

1/2  cup  raw  cashew  pieces

1/4  cup  nutritional  yeast  flakes

3  Tbs.  lemon  juice

2  Tbs.  Tahini  (optional)

1  T.  onion  granules

2  tsps.  Dijon  mustard

1/4  tsp.  salt

1/2  tsp.  each  garlic  granules  &  mustard  powder

1/4  tsp.  ground  dill  seed

Place  the  water  &  agar  flakes  in  a  small 

saucepan,  &  bring  to a  boil.  Reduce  the  heat  &

simmer  for  5  minutes,  stirring  often.  Place  in

a  blender  with  the  remaining  ingredients,  & 

process  until  completely  smooth.  Pour  immediately

into  a  lightly  oiled,  3  cup  rectangular  mold, 

loaf  pan,  or  similar.  Cover  &  chill  for 

several  hours  or  overnight.  To  serve,  turn  out 

of  mold  &  slice.

Swizz Fondue 

Copied  from  "Vegan  Vittles",  by  Joanne Stepaniak 

Makes  4  servings;  157  Calories  per serving  

This  thick  sauce  makes  a  superb  fondue  dip 

for  crusty,  whole  grain  bread  cubes,  tempeh  or 

Seitan  chunks,  raw  or  cooked  vegetables.

3  cups  water

1/2  cup  nutritional  yeast  flakes

1/3  cup  quick  cooking  rolled  oats,  not  instant

1/4  cup  fresh  lemon  juice

3  Tbs.  cornstarch

2  to  3  Tbs.  tahini

4  tsps.  onion  granules

1  tsp.  salt,  or  2  Tbs.  light  miso  plus  1/2 tsp.  salt

1/2  tsp.  dry  mustard

1/4  tsp.  garlic  granules

pinch  of  ground  nutmeg  (optional)

pinch  of  ground  white  pepper  (optional)

Place  all  the  ingredients  in  a blender,  & 

process  several  minutes  on  high  until  the  oats 

are  finely  ground  &  the  sauce  is  completely 

smooth.  Pour  the  blended  mixture  into  a  2 

quart  saucepan,  &  bring  it  to  a  boil  over 

medium  high  heat,  stirring  constantly  with  a 

wooden  spoon.  Reduce  heat  to  medium  low,  & 

continue  to  cook  the  mixture  for  a  few  minutes

longer,  stirring  constantly,  until  the  sauce  is

very  thick  &  smooth.  Pour  the  hot  sauce  into 

a  fondue  pot,  &  keep  it  warm  over  a  very  low

flame.  Serve  at  once.  

*Variations:  

*Smoky  Fondue

Blend  in  1/2  to  1  tsp.  liquid  hickory  smoke.

*Bakiny  Fondue  

Stir  1/2  to  2/3  cup  *Hickory Bits  (Recipe  follows  at  end),  or  Vegan vegetarian  bakin  bits  into  the  cooked  fondue. 

*Chiddir  Style  Fondue  

Reduce  the  water  to  2 

3/4  cups  &  blend  in  1/2  cup  drained  pimiento 

pieces,  1/4  to  1/2  tsp.  liquid  hickory  smoke 

(optional),  1/4  tsp.  Tabasco  sauce,  &  1/4  tsp. 

paprika.

*Hickory  Bits

Copied  from  "Vegan  Vittles",  by Joanne  Stepaniak 

Makes  about  2/3  cups;  21  Calories per  Tb.  

Sprinkle  them  wherever  you  want  a  smoky 

flavour,  on  Uncheeze  sandwiches,  in  ogless 

emlettes,  on  salads,  baked  potatoes.

1/2  cup  textured  vegetable  protein  flakes  or granules  (found in  natural  food stores)

1/3  cup  water

2  Tbs.  soy  sauce

1  tsp.  pure  maple syrup

1/2  to  1  tsp.  liquid  hickory  smoke

1  tsp.  canola  oil

Stovetop  Method:  Place  the  textured  vegetable protein  flakes  or  granules  in  a  small, heatproof  mixing  bowl.  Place  the  remaining ingredients,  except the  oil,  in  a  1  quart saucepan,  &  bring  them  to  a  boil.  Pour  the 

boiling  liquid  over  the  textured  vegetable 

protein.  Mix  well,  &  let  the  mixture  stand  for

5  minutes.  Heat  the  oil  in  a  9  or  10  inch 

skillet  over  medium  high  heat.  When  the  oil  is

hot,  add  the  textured  protein.  Reduce  heat  to 

medium,  &  cook,  stirring  constantly,  until  the 

moisture  has  evaporated  &  the  textured  vegetable

protein  is  lightly  browned,  about  6  to  8 

minutes.  Remove  the  skillet  from  the  heat,  & 

allow  the  bits  to  cool.  When  cool,  transfer 

the  bits  to  an  airtight  storage  container,  & 

store  them  at  room  temperature  for  1  or  2 

days,  or in  the  refrigerator  for  longer  storage.

Oven  Method:  Preheat  the  oven  to  350.  Mist  a 

baking  sheet  with  non  stick  cooking  spray,  & 

set  aside.  Place  the  textured  vegetable  protein 

flakes  or  granules  in  a  small,  heatproof  mixing

bowl.  Place  the  remaining  ingredients  in  a  1 

quart  saucepan,  &  bring  them  to  a  boil.    Pour

the  boiling  liquid  over  the  textured  protein. 

Mix  well,  &  let  stand  for  5  minutes.  Spread 

the  mixture  on the  prepared  baking  sheet  in  a 

thin  layer.  Place  the  baking  sheet  on  the 

centre  rack  in  the  oven,  &  bake  the  bits  for 

10  minutes.  Stir  the  bits  well,  &  redistribute 

them  so  they  are  again  in  a  thin  layer. 

Continue  baking  them  for  about  10  minutes 

longer,  or  until  they  appear  dry  &  are  well 

browned.  Watch  closely  so  they  do  not  burn. 

Remove  baking  sheet  from  oven,  &  allow  the 

bits  to  cool.  When  cool,  transfer  the  bits  to 

an  airtight  storage  container.  Store  the  bits 

at  room  temperature  for  1  or  2  days,  or  in 

the  refrigerator  for  longer  storage.  

Chikin  Vegan  Type  Recipes, Vegan

Chick  Peas  A  La  King 

Copied  from  "Vegan Vittles",  by  Joanne  Stepaniak 

Makes  4  servings;  259 Calories  per  serving  

1  Tb.  canola  oil

1  cup  mushrooms,  sliced

1/2  cup  red  bell  pepper,  chopped

1/2  cup  whole  wheat  pastry  flour

1/4  cup  nutritional  yeast  flakes

1/2  tsp.  each  salt,  paprika

1/4  tsp.  dried  thyme  leaves,  crumbled

1/8  tsp.  ground  black  pepper

2  cups  low  fat  soy milk

1  15  oz.  can  chickpeas,  garbanzo  beans,  rinsed 

&  well  drained,  about  1 1/2  cups

1/2  cup  scallions,  finely  sliced

Place  the  oil  in  a  2  quart  saucepan,  &  heat 

it  over  medium  high.  When  oil  is hot,  add  the 

mushrooms  & bell  pepper,  &  cook  them,  stirring 

almost constantly,  for  3  to  4  minutes.  Stir  in 

the  flour,  nutritional  yeast  flakes,  salt, 

paprika,  thyme,  &  pepper.  Cook,  stirring 

constantly,  for  1  minute  longer.  Remove  saucepan

from  heat,  &  gradually  stir  in  the  Vegan 

milk,  incorporating  about  1/2  cup  at  a  time. 

Take  care  to  keep  the  mixture  smooth  &  free 

of  lumps.  Place  the  saucepan  over  medium  high 

heat,  &  cook,  stirring  constantly,  until  the 

mixture  thickens  &  comes  to  a  boil.  Reduce 

heat  to  low,  &  add  the  chickpeas  &  scallions. 

Heat,  stirring  almost  constantly,  until  the 

beans  are  hot,  about  3  to  5  minutes.  Serve  at

once  over  rice,  toast  points,  or  biscuits. 

Note:  This  recipe  makes  a  sauce  that  is  very 

thick.  If  you  prefer  a  thinner  sauce,  gradually

add  a  little  additional  Vegan  milk  or  water 

after  the  sauce  has thickened,  stirring  in  1 

Tb.  at  a  time  until  the  desired  consistency  is

achieved.

Chikin  Free  Fried  Stake  

Serves  8

2  pkgs.  Vegan  Boca  Burgers (Or make your own, several burgur recipes under “Burgurs, Vegan”)

4  cups  flour

1  tsp.  each  onion  &  garlic  powders

1  quart  soy  or  rice  milk,  plain

salt  &  pepper  to  taste

1  stick  soy  margarine

1 tsp.  baking  powder

2  pounds  potatoes

1/4  cup  oil

Mix  1  cup  of  flour  with  water  to  make  a 

paste.  Set  aside.  Mix  the  onion  &  garlic 

powder  with  1  cup  of  flour.  Set  aside.  Coat

Boca  Burgers  with  the  flour  paste  &  then  with 

the  seasoned  flour  mixture.  Peel  &  cook 

potatoes.  Mash.  Prepare  biscuits:  Place  2  cups 

of  flour  in  a  bowl  &  add  baking  powder  &  mix

together.  Place  small  drops  of  soy  margarine 

in  flour  mixture  &  salt  to  taste.  Cut  with  a 

fork  until  margarine  &  flour  are  mixed.  Add 

soy  milk  or  water  just  enough  so  that  dough 

resembles  risen  yeast  bread.  Cut  into  biscuit 

shapes  &  place  on  baking  tray  until  10  minutes

before  meal  is  completed,  then  bake  in  a  375 

degree  oven  until  brown.  Heat  oil  in  a  frying 

pan.  Place  coated  Boca  Burgers  in  oil  &  fry 

until  golden  brown.  Meanwhile,  place  2  cups  of 

soy  milk  in  a  small  pot.  Add  salt,  pepper, 

garlic  &  onion  powders  to  taste.  Add  some 

remaining  flour  paste  to  thicken  when  ready  to 

serve.

Chikin Fried Tofu  

Serves 2  to  4

1 block of tofu 

3 Tbs. nutritional yeast 

2 oz. liquid aminos 

salt & pepper to taste 

oil 

Preheat oven to 375 degrees. Lightly oil a baking pan

with a paper towel. Strain water from tofu and slice

into thin rectangles. Place on baking pan. Squirt a

bit of liquid aminos on the tofu. Sprinkle with

nutritional yeast and spices, and place in the oven

for 15 minutes. Turn tofu slices over and sprinkle

remaining nutritional yeast, and seasonings on top.

Let cook for another 10 minutes until golden brown on

both sides.

Indonesian  Chikin Strips  

Serves  2

1  pkg.  8  oz  Mori  Nu  silken  tofu,  firm

*Orange  Marmalade  (Recipe follows if you want to make your own, takes 2 days)

crushed  peanuts

ginger  tea  or  ginger  beer

Soak  or  marinate  previously  frozen  tea  in 

ginger  tea  or  ginger  beer  for  4  hours,  or 

overnight.  Remove  next  day  &  drain  &  pat  dry. 

Slice  into  strips  &  roll  in  orange  marmalade  &

then  in crushed  peanuts.  Bake  on  a  cookie 

sheet  that  has  been  sprayed  with  cooking  spray.

Bake  5  minutes  on  each  side,  or  until  golden 

brown.

*Easy Orange Marmalade

by  carole in orlando; Makes 1 jar; 25 minute; 10 minute preparation;  455 Calories per jar

1 medium navel orange

2 Tbs. water

1/2 Vegan cup sugar

Select Navel oranges that have the thinnest peel. If the orange is large double the amount of water and sugar. Wash the orange thoroughly. Cut off both ends of the orange. Cut the orange in half, cut each half in about eight sections. Place the orange sections in the food processor and pulse until the peel in is tiny pieces.

In a medium saucepan place the processed orange, the water and the sugar and bring to a gentle boil. Boil for 15 minutes, stirring frequently. Let cool, then place in a glass jar with a tight fitting lid. Refrigerate to store. When it is cold it is ready to eat.

*Orange Marmalade

by Jerrie. Makes 3 1/2 pints, 2 days 1 day prep

2 cups thinly sliced orange rind

1 quart chopped orange pulp

1 cup thinly sliced lemons

1 1/2 quarts water

5 cups Vegan sugar

Add water to fruit and simmer 5 minutes. Cover and let stand 12 to 18 hours in a cool place. Cook rapidly until peel is tender, about 1 hour. Measure fruit and liquid. Alternate sugar with each cup of fruit mixture. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly, about 25 minutes. When mixture begins to thicken, stir occasionally to prevent sticking. Pour hot into hot jars, leaving 1/4 inch head space. Adjust caps. Process 10 minutes in boiling water bath. Yield: about 7 half pints.

Lemon  Chikin  

Serves  4

1  pound  firm  tofu

1  Tb.  olive  oil

1  tsp.  pressed  garlic

1/2  cup  sliced  green  onions

1  Tb.  pastry  flour

1  Tb.  nutritional  yeast  flakes  (optional)

1/2  tsp.  plum  vinegar  or  brown  rice  vinegar

2  tsps.  teriyaki  or  soy  sauce

1  Tb.  lemon  juice

Cut  tofu  crosswise  in  1/4"  slices,  then  cut 

slices  in  1  inch  segments.  Heat  wok  or  large 

non  stick  skillet  &  add  oil  &  garlic.  Add 

tofu  immediately  &  stir  fry  for  1  minute.  Add 

green  onions  &  stir  fry  1  minute  longer.  Dust 

tofu  &  onion  mixture  with  flour  &  yeast 

flakes.  Stir  fry  for  2  more  minutes,  allowing 

tofu  pieces  to  brown  &  crisp  slightly.  Add 

vinegar  &  teriyaki  or  soy  sauce,  then  stir  fry

until  completely  absorbed.  Add  lemon  juice  & 

stir  fry  2  minutes  longer.

Mock  creemed  Chikin  &  Biscuits

1  10  oz.  pkg.  frozen  peas  &  carrots

1/3  cup  soy  margarine  or  oil

1/3  cup  flour

1/3  cup  chopped  onion

1/2  tsp.  salt

1/4  tsp.  pepper

1 3/4  cups  *Vegan  vegetable  broth  (Recipe follows)

2/3  cups  soy  milk

1  cup  cooked  favourite  vegetables,  potatoes, 

green  beans,  mushrooms,  etc.

1 1/2  cups  chikin  style  Seitan,  if  you  can’t 

get  this,  add  more  vegetables

Rinse  frozen  peas  &  carrots  in  cold  water  to 

separate,  drain.  Heat  margarine  in  2  quart 

saucepan  over  low  heat  until  melted.  Stir  in 

flour,  onion,  salt  &  pepper.  Cook,  stirring 

constantly,  until  mixture  is  bubbly;  remove  from

heat.  Stir  in  broth  &  soy  milk.  Heat  to 

boiling,  stirring  constantly.  Boil  &  stir  1 

minute.  Stir  in  vegetables  &  Seitan.

*Biscuits

1/2  cup  soy  margarine

2  cups  flour

1  Tb.  Vegan  sugar  ("Dominoes",  "Western  Family","Spreckles")

3  tsps.  baking  powder

1  tsp.  salt

3/4  cups  soy  milk  with  1  tsp.  vinegar  added 

to  it

Heat  oven  to  450.  Cut  margarine  into  flour, 

sugar,  baking  powder  &  salt  with  a  fork,  or 

pastry  blender,  until  mixture  resembles  fine 

crumbs.  Stir  in  soy  milk  until  dough  leaves 

side  of  bowl,  dough  will  be  soft  &  sticky. 

Turn  dough  onto  lightly  floured  surface.  Knead 

lightly  10  times.  Roll  or  pat  out  to  1  inch 

thickness.  Cut  with  floured  2 1/2  inch  round 

cutter,  or  a  glass  turned  upside  down.  Place 

on  ungreased  cookie  sheet  &  bake  10  to  12 

minutes,  or  until  golden  brown.  Remove  from 

cookie  sheet  immediately.  Serve  with  creemed 

chikin  over  top.

*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.

Oven  Fried  Best  Of  Tofu  

Makes  16  slices;  74 Calories  per  slice

Marinade  for  tofu,  combine  in  a  bowl:

1 1/2  cups  water

1/4  cup  soy  sauce

3  Tbs.  nutritional  yeast  flakes

2  tsps.  crumbled  sage  leaves,  or  1  tsp. powdered  sage

1/2  tsp.  each  dried  rosemary,  dried  thyme, onion  powder,  you  can  also  use  cumin, 

coriander,  basil,  oregano,  etc.

Cut  into  1/2  inch  thick  slices:

2  pounds  reduced  fat,  firm  or  medium  firm regular  tofu

Marinate  the  tofu  slices  for  as  little  as  a 

few  hours  or  as  long  as  a  few  days,  in  the 

fridge.  Turn  the  slices  or  spoon  over  the 

marinade  from  time  to  time,  or store  in  a 

tightly  lidded  container  &  shake.  

To  cook,  preheat  oven  to  400,  &  coat  the  tofu slices  in:

1  cup  *Seasoned  Flour  (Recipe  follows)

Lay  the  slices  in  single  layers,  not  touching,

on 2  lightly  greased,  dark  coloured  cookie 

sheets,  the  tofu  won’t  brown  properly  on  shiny 

aluminum  sheets.  Bake  until  the  bottoms  are 

golden,  about  15  minutes.  Turn  pieces  over  & 

bake  another  15  minutes.  Use  immediately  or 

cool  on  racks  &  refrigerate.  The  slices  will 

keep  well  wrapped  in  the  refrigerator  for 

several  days.  Cold  Best  Of  Tofu  slices  can  be 

used  as  a  sandwich  filling.  Try  them  diced  & 

mixed  with  celery  &  Vegan  mayonize.  Serve  hot

slices  topped  with  sauces  of  your  choice.  Use 

in  casseroles,  or  slivered  in  a  chef’s  salad.

*Stir  Fry Chikin Sliver

Cook  as  above,  but  do  not  coat  in  Seasoned

Flour  first.  These  can  be  frozen  for  up  to  3 

months.  For  easy   removal,  freeze  with  pieces 

of  waxed,  make  sure  the  waxed  paper  does  not 

use  BEES’  wax,  paper  between  the  slices.  You 

can  cut  the  frozen  slices  into  slivers  &  add 

them  to  stir  fries  or  casseroles  without  having

to  brown  them  in  the  pan  first.

*Breaded  Best  Of  Tofu

Dip  the  marinated  tofu  slices  in  1  cup  soy 

milk  which  has  been  soured  in  1  Tb.  lemon 

juice.  Then  dip  in  *Vegan  fine  ground  bread 

crumbs (Recipe below),  &  bake  as  above.  This  is  good  hot  or cold  with  ketchup,  chili  sauce,  etc.

*Smoky  Baked  Tofu

Make  up  this  easy  recipe  in  quantity,  & 

freeze  some  of  it  for  future  use  in 

sandwiches,  casseroles,  enchiladas,  etc.  For  2 

pounds  of  firm  regular  tofu,  make  up  a 

marinade  of  1 1/2  cups  of  water,  1/4  cup  soy 

sauce,  &  1  tsp.  liquid  smoke.  Cut  the  tofu 

into  1/2  inch  slices,  &  marinade  for  several 

hours  or  several  days  in  the  refrigerator.  To 

cook,  lay  the slices  in  single  layers,  not 

touching,  on  lightly  greased,  dark  coloured 

cookie  sheets.  Bake  at  400  until  the  bottoms

are  golden.  Turn  pieces  over  &  cook  the  other 

sides  until  golden.  Store  in  rigid  plastic 

containers  in  the   fridge  for  up  to  a  week, 

or  freeze  for  up  to  3  months.

*Seasoned  Flour  

Makes  a  scant  2 1/2  cups;  23 Calories  per  Tb.

Mix  together:

2  cups  whole  wheat  or  other  grain  flour

1/4  cup  nutritional  yeast  flakes

1  tsp.  each  salt,  onion  powder  (optional)

black  pepper  to  taste. Store  in  a  tightly  covered  container  in fridge.

*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.

Rosemary  Chikin  

Serves  2

1  pound  pkg.  Chikin  style  Seitan,  drained

6  Tbs.  soy  margarine

2  tbs.  olive  oil

2  tsps.  dried  rosemary  leaves,  crushed

1  tsp.  dried  thyme

1/2  tsp.  dried  sage

3  cloves  garlic,  finely  chopped

Grease  a  9x13  pan  with  1  Tb.  olive  oil. 

Preheat  oven  to  350.  Arrange  the  Seitan  pieces 

in  bottom  of  pan.  In  a  small  saucepan,  heat 

remaining  oil  &  add  margarine  to  melt.  Once 

melted,  add  the  garlic,  rosemary,  sage  &  thyme.

Allow  to  simmer  for  a  few  minutes.  Pour  the 

melted  margarine  mixture  over  the  Seitan  pieces 

&  bake  for  20  minutes,  turning  once.

Southern  Fried  Tofu 

Copied  from "Vegan  Vittles",  by  Joanne  Stepaniak 

Makes 12  pieces,  3  to  4 servings;  394  Calories  per  serving  

Great  as  a  sandwich  filling  with  Vegan mayonize

1  pound  fat  reduced  regular  tofu,  firm,  rinsed 

&  patted  dry

Seasoning  Mix:

1 1/2  cups  nutritional  yeast  flakes

2  tsps.  salt

1  tsp.  each  garlic  &  onion  granules,  dried 

parsley  flakes

1/2  tsp.  each  paprika,  dried  tarragon,  dried 

dill  weed,  dried  basil  leaves,  dried oregano 

leaves,  curry  powder

1/4  tsp.  each dry  mustard,  ground  rosemary, 

ground  celery  seed

2/3  cup  low  fat  soy milk

2  tsps.  fresh  lemon  juice

2/3  cups  whole  wheat  pastry  flour,  as  needed

1  Tb.  canola  oil,  more  or  less  as  needed  for browning

Cut  the tofu  horizontally  into  3  equal  slabs. 

If  time  permits,  wrap  each  slab  in  a  clean 

tea  towel  or  paper  towel,  &  press  the  tofu 

for  45  minutes.  Instructions  for  pressing  tofu 

follows.  If  time  does  not  allow  you  to  press 

the  tofu,  wrap  it  in  a  clean  tea  towel,  or 

paper  towels,  &  press  it  gently  all  over  with 

your  hands  to  extract  as  much  moisture  as 

possible.  For  the  seasoning  mix,  place  the 

nutritional  yeast,  salt,  &  remaining  herbs  & 

spices  in  a  wide,  shallow  mixing  bowl.  Stir 

them  together  well.  Place  the  Vegan  milk  & 

lemon  juice  in  a  small  mixing  bowl,  &  stir 

them  together.  Place  the  flour  in  another  small

mixing  bowl.  Cut  each  slab  of  the  tofu  into 

4  triangles,  making  a  total  of  12  in  all. 

Working  with  one  piece  at  a  time,  dredge  the 

tofu  in  the  flour.  Shake  off  any  excess.  Next,

dip  the  tofu  in  the  soured  Vegan  milk, 

submerging  it  completely.  Immediately  dredge  the 

tofu  in  the  seasoning  mix,  making  sure  it  is 

well  coated  all  over.  Coat  a  large  skillet 

with  a  layer  of  canola  oil,  &  heat  it  over 

medium  high.  When  oil  is  hot,  add  the  tofu 

pieces  in  a  single  layer.  Cook  them  until  the 

bottoms  are  well  browned.  Then  turn  the  pieces 

over  with  a  metal  spatula,  &  cook  the  other 

sides  until  they  are  also  well  browned.  You 

may  need  to  cook  the  tofu  in  several  batches 

depending  on  the  size  of  the  skillet.  Add  a 

little  more  canola  oil  to  the  skillet  between 

each  batch,  &  adjust  the  heat  as  necessary.  As

soon  as  you  remove  the tofu  from  the skillet, 

place  it  on  a  plate  lined  with  a  double 

thickness  of  paper  towels  to  blot  off  any 

excess  oil  &  keep  the  surface  of  the  tofu 

crisp.  Note:  You  may  proceed  cooking  the  tofu 

as  soon  as  a  few  pieces  have  been  coated,  or 

you  can  place  the  coated  tofu  on  a  sheet  of 

Vegan  waxed  paper,  &  wait  to  begin  the  cooking

process  until  all  of  the  pieces  are  ready.  If

the  outside  surface  of  the  tofu  becomes  moist 

or  sticky  during  the  time  it  is  resting  prior 

to  being  cooked,  dredge  it  again  in  the 

seasoning  mix.  If  you  have  leftover  Seasoning 

Mix,  store  it  in  an  airtight  container  at  room

temperature.  It  will  keep  for  several  months. 

Use  it  to  make  another  batch  of  Southern  Fried

Tofu,  or  as  a  flavourful  coating  for  fried 

tomatoes  or  zucchini.  Simply  follow  the  breading

& cooking  directions above.  Alternatively,  the 

tofu  can  be  sliced  into  slabs,  sticks,  cubes, 

or  nuggets,  instead  of  triangles.

Pressed  Tofu:  Firm,  regular  tofu  is  at  its 

best  when  it  is  pressed.  This  simple  process 

removes  excess  moisture,  leaving  the  tofu  firmer

&  with  a  much  denser  texture.  Pressed  tofu  is

suitable  for  recipes  calling  for  Regular,  not 

silken,  tofu,  &  pressing  is  a  particularly 

choice  treatment  for  tofu  that  will  be 

marinated.  To  press  tofu,  cut  a  1/2  pound 

block  into  2  slabs,  or  a  1  pound  block  into 

3  or  4  slabs,  slicing  it  either  horizontally 

or  vertically  depending  on  how  you  will  be 

using  it.  If  desired,  wrap  each  slab  separately

in  a  clean  tea  towel  or  thick  paper  towel. 

Lay  the  slabs  flat,  in  a  single  layer,  between

2  plates.  The  best  place  to  do  this  is in 

your  sink.  Place  a  heavy  weight  on  the  top 

plate.  Something  small  but  relatively  heavy.  The

idea  is  to  apply  firm  pressure  to  the  tofu 

without  crushing  it.  Let  the  tofu  rest  for  15 

to  45  minutes.  Drain  off  the  liquid,  &  pat 

the  tofu  dry  with  a  clean  tea  towel  or  paper 

towels.  Cut  the  tofu  into  the  desired  pieces, 

&  proceed  with  the  recipe  as  directed.  

Cobbler,  Vegetable, Vegan

Vegetable Cobbler

Calories 316 per serving. Cooking Time: 40 minutes; Preparation Time: 30 minutes; Total Time: 1 hr 10 minutes; Yield: 6 servings

Filling:

2 Tbs. extra virgin olive oil

1 leek, halved lengthwise

1/4 lb mixed mushrooms, 1 1/2 cups, trimmed and halved or quartered

1 large carrot

1 large red potato

1 tsp sea salt

Freshly ground black pepper

2 Tbs. kuzu root starch

2 Tbs. natural soy sauce

2 cups *vegetable broth or water  (Recipe follows)

1 6 inch piece kombu sea vegetable

1/4 lb each broccoli and cauliflower, about 3 cups,

1/4 cup English peas, fresh or frozen

1/4 cup fresh dill, coarsely chopped, or 1 Tb. dried

Topping:

3/4 cup whole wheat pastry flour

3/4 cup unbleached white flour

2 1/4 tsp non aluminum baking powder

1/4 tsp sea salt

3 Tbs. canola oil plus a little to brush the surface

1/2 cup plain soy milk

1 tsp minced dill for garnish

Cut all vegetables in 1 inch bite size pieces. Place a baking sheet or aluminum foil on the oven floor to catch any drips.

Place kuzu in a small bowl with the soy sauce and enough of the vegetable broth or water to cover. Set aside.

Heat the oil in a large skillet or saucepan. Add the leek and mushrooms and sauté briefly. Add the carrot and potato. Sprinkle with salt and pepper and stir.

Add the remaining vegetable broth to the pot with kombu. Bring to a boil, then turn the heat down to a slow boil. Cook the vegetables until barely tender, about 5 minutes. Add the broccoli and cauliflower with the peas and the dill. Stir and cook 5 minutes more. Remove kombu. Stir the kuzu to dissolve it and gradually mix it into the vegetables to make a sauce. Transfer the filling to a lightly oiled 2 quart baking dish.

Preheat oven to 350°F To prepare the topping, mix the flours with the baking powder and salt. Stir in the oil. Gradually add the soy milk. Stir in a little more flour if necessary. Gingerly shape the dough into a ball. Transfer the dough to a lightly floured surface. Roll the dough out about 1/4 inch thick to fit the baking dish. Place the dough over the vegetables and tuck it down around the edges. With a fork, poke air vents in the dough. Bake cobbler until the broth bubbles up around the edges and the crust is golden, about 20 minutes. After 15 minutes, brush the surface with oil and sprinkle a tsp of dill over the top. Return the casserole to the oven to bake 5 minutes longer. Allow to sit 15 minutes before serving.

*Variations: 

For a heart warming presentation, cut the biscuit dough in shapes with a cookie cutter and arrange them on top to cover most of the filling. Or, slice dough in 1/2 inch wide strips. Weave strips together to make a lattice top. To make a drop biscuit topping, add 1 cup soy milk for a wetter mixture. Spoon it on top to cover the vegetables.

*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.