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Crackers,  Tortillas,  Etc., Vegan

Corn  Tortilla  Chips  

Makes  6  dozen  chips;  less than  160  Calories  per  1  oz.

1  pkg.  *Vegan corn  tortillas,12 (Or make your own Recipe below)

1/2  tsp.  each  onion  &  garlic  powders  (optional)

salt  to  taste

Non  stick  cooking  spray

Spray  both  sides  of  tortillas  with  cooking 

spray.  Arrange  tortillas  in a  stack.  Cut  in 

half,  then  cut  each  half  into  thirds.  Place 

wedges  on  baking  sheet  sprayed  with  cooking 

spray.  Season  as  desired.  Turn  over  &  season 

other  side.  Bake  in  a  375 to 400  degrees  oven 

til  crisp,  6 to 10  minutes.  Watch  closely.

*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.

Flour Tortillas  One

2 cups all  purpose flour 

1/2 tsp. salt 

1/4 cup shortening (Vegan brand,  Do Not  Use "crisco", this is a "proctor&gamble" product, also don’t use shortening with mono digilyrides, this is an ANIMAL fat)) 

1/2 cups warm water

Mix flour and salt together. Rub shortening into

flour with fingertips until mixture has a fine, even

texture. Stir in water until dough forms. Knead on a

floured surface until smooth, about  2 to  3 minutes.

Wrap in cling film and let rest at room temperature

for 20 to 30 minutes. Knead a few times and divide

into 8 pieces, for 10 inch tortillas, or 12 pieces,

for 8 inch tortillas,. Roll each into a ball and cover

with cling film to keep from drying out. Roll each

ball out on a floured surface, turning over

frequently. Stack between sheets of waxed paper. Heat

an ungreased heavy skillet over medium high heat until

"a water droplet flicked onto it dances in tiny

droplets". Place a tortilla in the pan and cook until

the top is bubbly and the bottom is flecked with

brown, about 30 seconds. Turn it over and cook the

other side about 20 seconds. If it puffs up during

cooking, just flatten it back down with the spatula.

Cook the rest the same way. Tortillas can be

refrigerated up to 3 days or frozen up to two weeks.

Reheat before using. 

Flour  Tortillas  Two  

Makes  8  to  12;  121 Calories  per  tortilla

In  a  medium  bowl,  mix:

3  cups  flour,  unbleached  white,  or  part  whole 

wheat  pastry  flour

2  tsps.  baking  powder

3/4  tsp.  salt

Add  1  cup  warm  water  &  knead  briefly  on  a 

floured  surface.  When  the  dough  is  smooth, 

place  in  a  greased  bowl,  cover  with  cloth  or 

cling  film,  &  let   rest  for  15  minutes  at 

least,  but  preferably  several  hours.  Cut  the 

dough  into  8  to  12  equal  sized  pieces,  &  form

into  balls.  On  a  well  floured  surface,  roll 

the  balls  out  to  very  thin  circles,  as  round 

as  possible.  Heat  a  large  skillet  or  griddle 

over  high  heat  until  it  is  very  hot.  Carefully

place  one  tortilla  in  the  pan,  &  cook  until 

the  edges  start  to  look  dry  &  there  are  brown

flecks on  the  bottom.  Flip  the  tortilla  over  &

cook  the  other  side;  it  takes  only  a  few 

moments.  It’s  okay  if  there  are  some  dark 

spots,  but  the  tortilla  should  be  flexible  & 

not  brown  all  over.  Repeat  with  the  remaining 

tortillas,  &  stack  them  up  on  a  plate  as  you 

cook,  covering  them  with  a   towel.  Serve 

immediately  or  let  cool.  You  can  store  the 

cooled  tortillas  wrapped  in  foil  or  inside  of 

a  plastic  bag,  &  refrigerate  or  freeze  them. 

Reheat  the  thawed  tortillas  in  the  foil  in  a 

350  oven  for  about  15  minutes.  You  can  keep 

the  tortillas  hot  &  soft  for  as  long  as  2 

hours  by  wrapping  the  hot  foil  package  in  a 

towel,  then  in  several  layers  of  newspaper.

Flour Tortillas, Homemade   

Serves 12

2 1/2 cups flour, bread flour works best 

2 Tbs. vegetable oil 

2/3 cup very warm water 

1 tsp. garlic or onion salt, whichever you prefer 

Using food processor put in flour, garlic salt,

oil and water and process until it gathers into a

ball. Add more water or flour as needed, if it is dry

more water, if too moist more flour. Form into little

balls, should be about 12. Using either a tortilla

maker or the bottom of a glass flatten out the dough

into tortilla shape. Make thinner for thinner

tortillas, thicker for thicker ones. Cook over medium

to medium high heat in stick free cookware, or use

tortilla maker.

Garlic  Chips

1  cup  finely  ground  corn  flour

5  cups  whole  wheat  pastry  flour

1  tsp.  olive  oil

garlic,  coarsely  chopped,  lots

1  tsp.  salt

enough  warm  water  to  make  dough  workable

Combine  all  ingredients  &  knead  until  well 

mixed.  Roll  out  very  thin.  Place  on  a  non 

stick  cookie  sheet  with  a  sprinkling  of 

cornmeal  underneath.  Topping:  Mix  oil,  garlic granules, to your taste  &  salt.  Put  on  top  generously.  Bake  in  a  400 

degree  oven,  or  til  crust  is  starting  to 

brown.  Can  also  add  a  meltable  *Vegan  cheeze, (A recipe follows, but look under “Cheeze, Vegan” for other ideas) cooking  til  cheeze  is  bubbly  &  crust  is starting  to  brown.  The  key  here  is  to  cook the  thin  crust  quickly  so  the  garlic  does  not brown  on  top.  When  done  cut  into  wedges  & 

serve  hot.

*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. This recipe does not taste exactly like real dairy cheese. I think it tastes better than soy cheeze though, and when you have been without dairy cheese for a while, this cheeze is remarkable satisfying. 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 the same orange color as dairy cheddar. 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.

Nacho  Snacks  

Makes  8  servings;  128  Calories per  serving

1  large  bag  Vegan  tortilla  chips,  about  7  ozs. Choose  ones  that  are  baked  rather  than  fried. (Or make your own, see recipes above)

6  oz.  *Vegan  meltable  cheeze, 1 1/2  cups  (make your own if you like from the Vegan Cheeze recipe above)

1  large  tomato,  chopped  into  1/2  inch  pieces

1/4  cup  thinly  sliced  black  olives,  or  a 

combination  of  black  &  stuffed  green  olives, be 

sure  the  green  olives  are  Vegan

2  Tbs.  thinly  sliced  green  onions

1  cup  shredded  lettuce

Jar  of  mild  or  hot  salsa,  or  *homemade (Recipe follows)

Preheat  oven  to  375.  Spread  tortilla  chips 

evenly  in  an  ungreased  1x15  inch  shallow  baking

pan.  Sprinkle  with  half  of  the  cheeze, 

followed  by  the  tomato,  olives,  green  onions,  &

then  the  remaining  cheeze.  Bake  until  cheeze 

is  melted,  about  5  minutes.  Remove  from  oven  &

top  with  lettuce.  Dip  in  salsa.

*Mild Salsa Recipe

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

1 can, 14.5 ounces, stewed tomatoes, sliced

2 large green onions, finely chopped

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

1/2 tsp. salt

1/2 tsp. black pepper

dash Tabasco sauce, or to taste

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

Paleface  Chips  

Makes  48  chips;  8  Calories  per chip 49

10  inch  Vegan  flour  tortillas, White,  wheat  flour, tortillas  make  wonderful, crackling  crisp  chips  without  added  oil  or  deep fat  frying. (See recipes above for homemade)

Preheat  oven  to  350.  Cut  each  tortilla  into 

12  wedges.  Arrange  wedges  on  baking  sheets  & 

bake  until  just  beginning  to  brown,  about  8 

minutes.  The  chips  will  crisp  as  they  cool. 

Pita  Chips

Makes  48  chips;  7  Calories  per chip

3  large  or  4  small  *Vegan  pita  breads  (Recipe follows to make your own Pita Bread)  

1  Tb.  olive  oil  (optional)

Preheat  oven  to  350.  Separate  the  pita  breads 

lengthwise  into  halves.  Lightly  brush  each  half 

with  olive  oil,  if  using.  Cut  each  half  into 

8  wedges,  6  for  small  breads.  Arrange  the  pita

chips  on  a  baking  sheet  &  bake  for  8  to  10 

minutes,  or  until  golden  brown.  Transfer  the 

chips  to  a  rack  to  cool.

*Arabian Pita Bread

by  najwa; Makes 18 Pitas; 1? hours; 15 minute preparation,  120 calories per pita

3 cups flour

1 Tb. nonfat dry soy milk powder

6 Tbs.  oil

1 Tb. instant yeast

1 to 2 tsps. Vegan sugar

1/2 tsp. salt

1 1/2 cups water

Mix yeast, water and sugar. Set aside. In a large bowl, combine flour, dried soy milk and salt. Pour oil and water and mix well. You might need to add more flour or water, depending on the absorbency of the flour. Knead dough briefly, divide into 18 egg sized balls. Place on a floured surface, cover and let rest for 15 to 30 minutes. Roll one ball out and cook in a saucepan until large "bubbles" form. Flip pita over and cook the other side for a few more minutes. I flatten it out with a spatula. Keep bread warm,  wrap in a towel or place in a plastic sandwich bag, while cooking the rest of the bread. These freeze well.

Potato  Chips  

Makes about 80 chips, enough to serve 4; 115 Calories per  serving

2  large  baking  potatoes

spray  oil

2  tsps.  olive  oil,  or  as  needed

salt  &  pepper  to  taste

Preheat  oven  to  350.  Thinly  slice  the 

potatoes.  They  should  be  no  more  than  1/8  inch

thick.  Blot  the  potatoes  dry.  Lightly  spray  a 

baking  sheet  with  cooking  spray.  Arrange  potato 

slices  on  baking  sheet  in  a  single  layer  & 

lightly  brush  with  olive  oil.  Season  the  slices

with  salt  &  pepper.  Bake  the  chips  until 

golden  brown,  15  to  20  minutes.  Transfer  to  a 

rack  to  cool.  If  chips  are  left  over  &  they 

become  soggy,  re  bake  them  for  a  few  minutes. 

They’ll  regain  their  crispness  as  they  cool.

Pretzels  

Makes  12  pretzels;  157  Calories  per pretzel

1  1/4  oz.  pkg.  active  dry  yeast

1 1/2  cups  warm  water

4  to  4 1/2  cups  unbleached  flour

1/2  tsp.  salt  (optional)

2  tsps.  Vegan  sugar

cooking  spray

4  tsps.  baking  soda  (Do  Not  Use  "arm&hammer")

1  quart  water

1  tsp.  kosher  salt  (optional)

Dijon  mustard  (optional)

In  a  small  bowl,  mix  together  yeast  &  1/4 

cup  warm  water.  Let  stand  for  5  minutes,  until

yeast  dissolves.  In  a  large  bowl,  mix  together

3  cups  flour,  salt  &  sugar.  Add  dissolved 

yeast  &  remaining  warm  water.  Add  enough 

additional  flour  to make  a  stiff  dough.  Turn 

out  onto  a  floured  surface,  knead  for  10 

minutes,  until  dough  feels  smooth  &  elastic. 

Form  dough  into  a  ball.  Place  in  a  bowl 

lightly  sprayed  with  cooking  spray.  Cover  with 

towel  &  let  rise  in  a  warm  place  until 

doubled,  about  45  minutes.  Shape  dough  into  an 

evenly  shaped  log  about  24  inches  long.  Cut 

log  into  12  equal  pieces.  Roll  each  piece 

between  your  hands  to  form  a  rope  about  20 

inches  long.  Shape  each  rope  into  a  pretzel 

shape,  tapering  the  ends  slightly.  Let  rise  for

15  minutes,  until  slightly  puffy.  Preheat  oven 

to  475.  Dissolve  baking  soda  in  1  quart  water;

bring  to  a  boil.  Drop  pretzels  into  boiling 

water  one  at   a  time  &  boil  for  1  minute  or 

until  pretzels  float  to  top.  Let  pretzel  out 

with  a  skimmer;  drain  briefly  on  towel. 

Transfer  drained  pretzels  to  a  baking  sheet 

lightly  sprayed  with  cooking  spray.  Sprinkle 

with  a  few  grains  of  salt.  Bake  for  15  to  20

minutes,  until  golden  brown.  Cool  on  a  wire 

rack.  Store  in  an  airtight  container  in   fridge

for  up  to  1  week,  or  wrap  &  freeze.

Pretzels, Garlic and Herb Pretzels 

2 packages of yeast 

1 1/2 cups warm water 

1 tsp. each salt, sugar 

4 to 5 cups flour 

2  garlic cloves, crushed 

1 Tb. each basil, parsley 

sea salt 

Dissolve yeast in water. Add salt, sugar and 2 cups

of the flour. Mix crushed garlic and herbs. Add 2 cups

more of the flour and keep adding until dough is no

longer sticky. Roll into snakes and shape into

pretzels. Bake at 425 for 10 to 15 minutes until

brown. Sprinkle with sea salt.

Pretzels, Soft  

3 pkgs. yeast 

3 3/4 cup warm water 

3 pinches Vegan sugar 

6 tsps. salt 

12 to 15 cups flour 

Knead 10 minutes. Place in greased bowl and let rise

til doubles. Make rope 18 inches long and twist. 

Boil: 

4 cups water 

4 tsps. baking soda (Do Not Use "arm&hammer") 

Drop 3 pretzels in and boil 1 minute or until they

float. Remove, drain, and place on cookie sheet.

Sprinkle with coarse salt. Bake at 475 degrees for 12

minute. Can be frozen. Reheat when room temp at 200

degrees for a few minutes, or frozen at 350 degrees

for 5 minutes.

Vegetable  Crisps 

Makes  about  36  crisps;  114 Calories  per  4  crisps

1  cup  unbleached  flour

1  tsp.  sesame  seeds

3  Tbs.  dehydrated  vegetable  flakes

1/2  cup  rolled  oats

1  small  garlic  clove,  minced

1/4  tsp.  salt  (optional)

1/8  tsp.  pepper

1/3  cup  plus  1  to  2  Tbs.  water

3  Tbs.  olive  oil

cooking  spray

Preheat  oven  to  350.  In  a  bowl  combine  flour,

sesame  seeds,  vegetable  flakes,  oats,  garlic, 

salt  &  pepper.  Stir  in   enough  water  &  oil  to

form  a  soft  dough.  Using  a  level  tsp., 

drop  dough  onto  a  non  stick  cookie  sheet 

lightly  sprayed  with  cooking  spray.  With  a 

floured  finger,  press  dough  into  a  thin  circle 

or  square.  Prick  crisps  with  tines  of  a  fork. 

Lightly  spray  with  cooking  spray.  Bake  for  10 

to  15  minutes,  until  lightly  browned  on  the 

bottom.  Store  in  an  airtight  container  for  up 

to  4  days.  Crisps  can  be  wrapped  &  frozen 

also.

*Onion  Crisps:

Substitute  caraway  seeds  for  sesame  seeds  & 

dehydrated  onion  flakes  for  vegetable  flakes. 

Proceed  as  directed  above.

Creems,  Vegan

Cashew Creem

200g cashews 

800 ml apple juice 

2  Tbs. sunflower oil 

Vegan sugar to taste 

vanilla extract to taste 

Bring the cashews and apple juice to the boil, then

reduce heat and simmer until the cashews soften, five

to ten minutes. Cover, and leave to cool for a couple

of hours, or overnight. Remove the softened cashews

with a slotted spoon, and liquidise with the oil, and

as little of the apple juice as possible, adding sugar

and vanilla extract  to taste. The creem is delicious

with fresh fruit salad, and as an ingredient in a wide

variety of desserts.

Creem  One

Nut  Milks

1/2  cup  raw  nuts  or  seeds,  peanuts,  almonds, 

etc.,  seeds  as  sesame  seeds,  etc.

2  cups  water

1  Tb.  maple  syrup

1/4  tsp.  vanilla  extract

When  adding  nut  milks  to  sauces  &  soups  do 

not  boil  it  intensely,  or  the  milk  will  likely

separate.  Grind  nuts  or  seeds  in a  coffee or 

seed  grinder,  until  they  are  a fine  powder. 

Place  in a  food  processor  or  blender  a  long 

with  1  cup  of  the  water,  maple  syrup  & 

vanilla  extract.  Blend  for  a  minimum  of  5 

minutes.  With  blender  still  on  high,  slowly 

pour  in  remaining  water  &  blend  for  another  5 

minutes  minimum.  Line  a  colander  with  2  layers 

of  cheezecloth  &  place  this  over  a  large  bowl.

When  the  nut  milk  is  finished  blending,  pour 

it  slowly  into  the  colander  &  allow  it  to 

strain  naturally.  You  can  stir  it  a  little  to 

try  &  speed  the  process,  but  in  order  to  keep

all  particulates  out  of  the  finished  milk,  its

best  to  let  it  do  it  on  its  own. You  can 

strain  the  milk  a  second  time,  to  be  further 

sure  it’ll be  free  of  particulates.  Store  the 

finished  milk  in an  airtight container  in  fridge 

for  4  to  5  days. The  nut  fibre  remaining  in

the  cheezecloth  is  great  as  an  addition  to 

baking,  or  you  can take  it  into  the  shower 

with you  for  an  all natural  body scrub.

Creem  Two

Canned apricots, 6 ozs.,  drained

Soy milk, 300 ml,  ? pint

Slice the canned apricots and put them into the

bottom of a serving dish.  Pour the milk over them and

chill overnight. The soy milk will set to a light

creem, and the natural sugars in the fruit are

sufficient sweetness. Can  possibly  try  canned 

cherries  in  place  of  the  apricots.

Crepes, Vegan

Crepes

You can fill them with any kind of savoury,

creemy  filling, including leftovers. Or try them for

brunch or dessert with fruit jams. The secret to

successful crepes is to use a  frying pan with rounded

sides, and to distribute the batter quickly. A non

stick skillet works best, but you can also use  a

regular pan and coat it lightly with oil, spray works

well.

Basic Crepes 

Depending on the size of the pan, 12 to 20

1 1/2 cups unbleached or whole wheat pastry flour

1/2 tsp. salt

4 tsps. light oil, sunflower, peanut, etc.

2 1/2 cups soy milk

Mix the flour and salt together in a large mixing

bowl. Combine the oil and soy milk, then pour the

mixture into the flour. Using an electric or hand held

beater  or electric mixer, mix just until smooth.

Heat an 8  or 10 inch frying pan until a drop of water

will sizzle on the surface. Keep heat at medium.

Holding the pan in one hand, pour 1/4 cup, use 1/3 cup

for larger pan,  of batter into the pan and quickly

turn the pan in all directions until the bottom is

completely and evenly coated with batter. Let cook for

about a minute or until the crepe is golden brown.

Loosen the edges of the crepe from the pan and turn

over with a spatula or pancake turner. Cook for

another minute, then slide onto a dish until  ready to

use. Repeat with remainder of batter, stacking the

finished crepe on the dish. When ready to serve, place

a crepe on the serving plate, and distribute the

filling just slightly off center, along the entire 

length of the crepe, then roll it up and serve.

Mushroom and Leek Crepes 

Makes 7 servings;  Per serving, 2 crepes, 325 Calories   

Filling:

3 cups leeks, sliced 

1/2 cup water

2 1/2 cups domestic mushrooms thinly sliced, or small

diced  

2 1/4 ozs. fresh shiitake mushrooms 

1 tsp. balsamic vinegar 

salt,  freshly ground black pepper 

1 Tb. Italian parsley or mixed herbs

Crepe Batter:

1/2 cup unbleached all purpose flour 

1/2 cup whole wheat pastry flour

1/3 cup masa harina, a type of corn flour

2 cups water

Sauce:

5 ozs. dried shiitake mushrooms 

4 onions, roughly chopped 

4 cups domestic mushrooms

8 cups water  

6 Tbs. semolina flour 

freshly chopped parsley or other herb for garnish

For filling, braise leeks in water for 20 minutes. 

Add domestic and fresh shiitake mushrooms.  Add

balsamic vinegar to mushrooms and cook until all

liquid has been released and is mostly reduced.  Add

salt and pepper to taste before mushrooms have been

completely cooked.  Toss with parsley or mixed herbs. 

There should be 5 cups filling. For the crepe batter,

sift flours and masa harina together.  Mix in water

until batter forms light creem that can coat wooden

spoon.  If batter is lumpy, you can blend it in

blender.  Make test crepe.  Ladle about 3 ozs. of

batter onto non stick skillet.  Cook until golden on

both sides.  The crepe should be wafer thin and

malleable; if not, add more water and mix again. 

There should be about 3 cups batter, enough for 14

crepes. For sauce, add shiitake mushrooms, onions, and

domestic mushrooms to water.  Cook for 30 to 45

minutes, until onions become soft and some of liquid

is reduced.  Use slotted spoon to remove onions and

mushrooms, reserving liquid.  There should be about 1

1/2 cups remaining.  Add 2 cups water to stock and

cook for a few minutes. Gradually whisk semolina flour

into simmering hot stock until  thickened but still

pourable.  There should be about 2 2/3 cups sauce.

Preheat oven to 375. For each crepe, fill with 1/3 cup

filling and top with 1 1/2 Tbs. sauce.  Roll and place

in baking pan.  Repeat until all 14 crepes are made. 

Ladle more sauce over crepes in baking dish and bake

10 minutes, or just until hot.  Use chopped parsley or

chopped fresh herbs as garnish.

Tofu and Mushroom filling For Crepes 

Fills approximately 15 crepes

3 Tbs. light oil, sunflower, peanut, etc.

3 Tbs. unbleached flour

1 1/4 cups soy milk, at room temperature

1/2 tsp. tamari soy sauce

1/2 tsp. dried tarragon

4 scallions, white parts only, thinly sliced

1 pound mushrooms, sliced

1/2 pound firm or soft Chinese style tofu, diced

3 Tbs. dry water

Salt and ground pepper to taste

Heat the oil in a large skillet. When hot, whisk in

the flour and cook, stirring continuously, for three

to five minutes, or until the mixture is combined but

not browned. Slowly pour in the milk, whisking

continuously to prevent lumps. Add the soy sauce,

tarragon, scallions, mushrooms, tofu, and water.

Reduce heat and simmer, covered, for  20 minutes,

stirring occasionally. Adjust seasonings, turn off

heat, and keep in covered pan until crepes are ready

to be filled. Use about 3  Tbs. filling for each

crepe.

*Sweet variations: 

Fill with fruit jam of your choice.

Sauté bananas in a touch of oil until just lightly

browned. Spoon into crepes, roll up, then pour maple

syrup over them. Try with apples, peaches, or pears,

too. 

*For German pancakes, roll unfilled crepes,

squeeze some fresh  lemon juice over them, then

sprinkle with Vegan powdered confectioner's  sugar.

*For Swedish pancakes, fill with lingonberries.

Tofu Crepes

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

Makes 12 to 13 crepes; 63 Calories per crepe

1 1/2 cups soy milk

1 cup unbleached flour or whole wheat pastry flour

1/2 cup medium firm tofu

1/4 cup soy flour

1 to 2 Tbs. nutritional yeast flakes (optional)

1 Tb. Vegan sugar

1/2 tsp. salt

1/2 tsp. baking powder

1/4 tsp. turmeric

a few gratings of nutmeg

vegetable oil

Process all the ingredients except oil in a food processor or blender until very smooth. Heat a non stick 8 inch skillet over medium high heat. Pour a small amount of vegetable oil on a paper towel, and wipe the pan lightly. Pour about 3 Tbs. of batter into pan. Rolland tilt the pan untilthe batter evenly covers the bottom. Cook for a few seconds untilthe top looks dry. Carefully loosen the crepe with a spatula, and flip it over. Cook a few seconds until the other side is flecked with brown spots. Slide the crepe onto a plate. Fold into quarters, roll like a jelly roll, or leave flat if you are going to fill them later. If you are going to use the crepes shortly, cover them with a clean tea towel. Wipe the pan with oil and stir the batter before cooking each crepe. Either fill the crepes and serve, or let them cool and place in a plastic bag or storage container with pieces of Vegan waxed paper in between each crepe. Refrigerate for up to 3 days, or freeze them for future use. Thaw thoroughly before filling.

*Variations:

*Dessert Crepes: 

Add 2 Tbs. Vegan sugar 

1 tsp. vanilla

1/2 tsp. pure orange or lemon extract to the batter

Then fill the crepes with *Cashew Pastry Creem (Recipe follows)

Or *Tofu Cashew Creem (Recipe follows)

Or *Soy Free Creem Cheeze (Recipe follows)

Or other dairy free creems

And top with sweetened fresh fruit, liquer, and/ or any sweet sauce.

*Cashew Pastry Creem

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

Makes about 2 cups; 99 Calories per 1/4 cup

1 1/2 cups water

5 Tbs. raw cashew pieces

1/4 tsp. salt

1/2 cup finely ground Vegan unbleached sugar, or use 2/3 cup grade A Maple Syrup and reduce the water by 2 Tbs.

1 1/2 Tbs. cornstarch or wheat starch

1/4 cup unbleached white flour,for a thinner creem only use 2 Tbs.

1 1/2 tsps. vanilla extract

1 1/2 tsps. lemon extract

Make a cashew milk first by blending the water, cashews, and salt together in a blender until very smooth with absolutely no graininess. Add the remaining ingredients except the extracts. Blend until very smooth. Pour the mixture into a heavy bottomed medium saucepan, and stir constantly over medium high heat until the mixture is quite thick.Simmer over low heat for 1 minute. Remove from the heat and whisk in the extracts.

Microwave Option: Pour the blended mixture into a medium sized microwave proof bowl. Microwave on high for 2 minutes. Whisk and microwave 1 minute more. Whisk in the extracts.

Pour the mixture into a bowl or container, cover with Vegan waxed paper or cling film, touching the surface with the cling film, and refrigerate for up to a week. The mixture should be thoroughly cooled before using.

*Tofu Cashew Creem Cheeze

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

Makes 1 cup; 41 Calories per 1 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. If you use a blender, process in small batches. Process for several minutes until the mixture is very smooth. You may have to stop the machine and loosen the mixture with spatula once or twice. Use right away or scrape it into a covered container and refrigerate. It firms up when chilled. If you are allergic to soy, use the following recipe, Soy Free Creem Cheeze.

*Soy Free Creem Cheeze

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)

Crepes, Dessert

Buckwheat Crepes

Substitute 1/2 cup buckwheat flour for 1/2 cup of the wheat flour and use soured soy milk, add about 1 Tb. lemon juice to the soy milk, or 3/4 cup *soy yogirt (Recipe follows) mixed with 3/4 cup soy milk instead of all soy milk. These are good filled with creemed vegetables.

*Yogirt,  Tofu

This  is  a  yogirt  substitute  to  be  used  in 

sauces,  dips,  dressings,  etc.,  not  necessarily 

to  eat  plain  with  fruit.  Make  *Tofu  Sour  creem 

(recipe follows),  reducing  the  salt  to  a  small 

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

much  plain,  reduced fat  soy  milk  or  water  as 

needed  to  make  it  the  consistency  you  prefer. 

This  can  also  be  used  as  a  Vegan butturmilk 

substitute. 

*Sour  Creem,  Tofu  

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

Place  in  a  blender  &  process  until  very 

smooth:

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

firm  silken  tofu

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

if  using  extra  firm  silken  tofu

1/2  tsp.  granulated  Vegan  sweetener

1/4  tsp.  salt

1,000  mg.  crushed  Vegan  Cruelty  Free  Vitamin  C

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

Croutons, Vegan

Garlic Croutons

by LikeItLoveIt; 6 servings; 156 calories per serving; 25 minute;  5 minute preparation

4 Tbs. Vegan margarine

1 clove garlic, minced

3 slices Vegan French bread, cut into 1 inch cubes,thick slices,

Preheat oven to 350 degrees F. In a large sauté pan, melt margarine over medium heat. Stir in garlic; cook and stir for 1 minute. Add bread cubes, and toss to coat. Spread on a baking sheet. Bake for 15 minutes, or until crisp and dry. Check frequently to prevent burning. Cool.

Dips,  Salsas,  Spreads,  Vegan  Mayos,  etc., Vegan

Artichoke Dip, Hot Pirmishin Artichoke Dip

Copied from “The Uncheese Cookbook”, by Joanne Stepaniak

Makes 4 cups, 35 Calories per 2 Tbs.

2 14 oz. cans artichoke hearts, water packed, rinsed & drained well, squeezed dry & quartered

1 10.5 oz. pkg. firm silken tofu, drained & crumbled

1/2 cup low fat soy milk

1 tsp. each dried basil leaves, dried oregano leaves, dried marjoram leaves, arrowroot or cornstarch

3 cloves garlic, chopped

1/2 tsp. salt

1 cup *Pirmishin Cheeze (Recipe follows)

Place all the ingredients, except the Pirmishin Cheeze, in a blender or food processor, and process until very smooth. Pour into a bowl and stir in the Pirmishin Cheeze. Transfer to a large, lightly oiled pie plate, quiche pan, or shallow casserole dish, and bake at 350 degrees until lightly crusty on top, about 45 to 60 minutes, depending on the size of the baking dish. Serve hot, straight from the baking dish.

*Pirmeshin Cheeze:  Serves  24

1  cup  nutritional 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. 

Avocado  Tofu  Spread  

Copied  from  "Simply  Vegan",  by  Debra Wasserman

Serves  4;  131  Calories  per serving  1  ripe  avocado,  peeled

1  ripe  tomato

1/2  pound  tofu,  crumbled

1/4  tsp.  cayenne  pepper

1/2 tsp.  each  onion  &  garlic  powder

Place  all  the  ingredients  in  a  food  processor 

or  blender  &  blend  until  creemy.  Serve  with 

raw  vegetables  or  crackers.  

Bean  Pate  

Makes  2  quarts;  25  Calories  per  2 Tbs.

3  cups  dry  pinto  beans

1  Tb.  garlic,  minced

1 1/2  Tbs.  onion,  chopped

1  tsp.  cumin

1/4  cup  canned  green  chilies

1  tomato,  chopped  coarsely

2  tsps.  chili  powder

1  Tb.  salt

1  cup  salsa,  mild  or  hot  (Recipe below to make your own)

1/4  cup  bean  water  from  cooking,  if  necessary

pinch  cayenne  (optional)

Sort,  wash  &  soak  pinto  beans  overnight  in  3 

times  the  volume  of  water.  Discard  soaking 

water.  Cover  with  3  times  the  volume  of  fresh 

water.  Cook  in  plenty  of  water  until  tender, 

could  take  2  hours  or  more.  Drain,  reserving 

1/4  cup  of  the  water.  In  a  blender  combine 

the  well  cooked  beans  &  puree,  add  bean  water,

if  necessary.  Add  remaining  ingredients  & 

continue  blending.  Add  more  bean  liquid,  if 

necessary,  for  a  smooth,  thinner  consistency.

*Jeff's Mild Spicy Homemade Salsa

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

1 hour; 30 minute preparation

2 jalapeno peppers, finely chopped

2 habanero peppers, finely chopped

4 garlic cloves, finely chopped

10 roma tomatoes, diced, determines the chunkiness of salsa

1 medium onion, finely chopped

2 vine ripe tomatoes, diced

1 Tb. parsley

1 Tb. oregano

1 Tb. basil

1 tsp. salt

1 tsp. pepper

1/4 cup white vinegar

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

Garbanzo  Spread

Copied  from  "Simply Vegan"  by  Debra  Wasserman  

Makes  enough  for  6  sandwiches; 102  Calories  per  serving  

19  oz.  can  chickpeas  or  garbanzo  beans,  drained

1/2  cup  tomato  sauce

1  to  2  tsps.  each  cumin,  garlic  powder

Blend  all  the  ingredients  together  in  a blender  or  food  processor.  Serve  on  Vegan  whole wheat  bread  with  lettuce. 

Garlic  Bean  Dip

Copied  from  "Simply  Vegan",  by  Debra Wasserman

Serves  2;  69  Calories  per serving  1/3  pound  green  beans

2  garlic  cloves,  minced

1/2  tsp.  onion  powder

1 1/2  Tbs.  tahini

1  tsp.  soy  sauce  or  tamari

Steam  green  beans  for  10  minutes  in  about  a 

cup  of  water  until  tender,  yet  firm.  Rinse 

beans  under  cold  water  when  done.  Meanwhile, 

place  remaining  ingredients  in  a  blender  or 

food  processor.  Add  cooked  beans.  Blend  2 

minutes  or  until  creemy.  Serve  with  crackers. 

pinkyjain  sez  this  is  delicious.  she  always 

adds  tons  more  garlic  than  the  recipe  calls 

for.

Garlic  Mustard,  Roasted  

Makes  about  3/4  cups

3  Tbs.  roasted  garlic  puree  (below)

2  tsps.  fresh  thyme  leaves,  blanched  (*See 

below)

1  tsp.  black  pepper

1/2  cup  Dijon  mustard

Place  all  ingredients  in  a  blender  &  process 

until  smooth.  Store  in  a   jar  in  the  fridge.

Roasted  Garlic  Puree:  To  make  roasted  garlic 

puree,  clean  2  or  3  heads  of  raw  garlic, 

leaving  the  bulb  intact,  removing  dirt  &  as 

much  dry  outer  skin  as  will  come  off  easily. 

Place  bulbs  in  a  small  ovenproof  dish  or  pan, 

add  about  1/2  cup  olive  oil  &  1/4  cup  water, 

season  with  salt  &  pepper,  cover,  &  bake  at 

325  for  45  to  60  minutes,  until  the  garlic  is

the  consistency  of  soft  buttir.  Remove  the 

garlic  from  the  oven  &  cool  on  absorbent 

paper.  When  it  is  cool  enough  to  handle,  set 

garlic  on  a  cutting  board,  remove  the  root,  & 

use  the   heel  of  your  hand  to  press  out 

garlic  pulp.  If  necessary,  squeeze  the  pulp  out

clove  by  clove.  Scrape  the  garlic  pulp  off 

cutting  board,  place  in  a  bowl,  &  mash  with  a

fork  until  it  is  smooth.  A  head  of  garlic 

will  yield  approximately  2  Tbs.  of  puree.

*Blanch:  Blanch  fresh  herbs  by  plunging  them 

into  a  pot  of  rapidly  boiling  water  for  15 

seconds.  Transfer  them  from  the  boiling  water 

to  a  bowl  of   ice  water  for  15  seconds.  Drain

the  herbs  &  pat  them  dry  between  the  folds 

of  a  tea  towel.

Garlic  Salsa  

Makes  1  to  1 1/2  cups

3  tomatoes,  peeled,  seeded  &  diced

1/2  cup  chopped  onion

1  jalapeno  chili,  trimmed  of  all  but  a  few seeds  &  veins

1/4  to  1/2  tsp.  salt

12  cloves  garlic,  minced

1  Tb.  chopped  fresh  basil  or  1  tsp.  dried

Simmer  the  tomatoes,  onion,  chili  &  1/4  tsp. 

salt  for  about  10  minutes  to  evaporate  excess 

liquid.  Add  the  garlic  &  basil  &  cook  for 

another  2  to  3  minutes.

Glorious  Green  Olive  Dip 

Copied from  "Vegan Vittles",  by  Joanne  Stepaniak 

Makes  1 1/2  cups;  46  Calories  per  2  Tbs. 

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

1/2  cup  fresh  basil  leaves, lightly  packed

6  pitted  Vegan  green  olives

1  Tb.  nutritional  yeast  flakes

1  Tb.  olive  brine,  from  the  olives

1  Tb.  fresh  lemon  juice

1  Tb.  Dijon  mustard

1  to  2  garlic  cloves,  pressed

1/2  tsp.  salt

heaping  1/4  tsp.  ground  black  pepper

2  to  4  Tbs.  olive  oil

Place  all  the  ingredients,  except  the  olive 

oil,  in  a  food  processor  fitted  with  metal 

blades,  or  a  blender,  &  process  until  the 

mixture  is  completely  smooth.  With  the  processor

or  blender  running,  slowly  drizzle  in  the 

olive  oil.  Serve  the  dip  at  once,  or  transfer 

it  to  a  storage  container  &  chill  in  the 

refrigerator.

Green  Bean  Pate 

Copied  from  "Vegan  Vittles", by  Joanne  Stepaniak 

Makes  about  1 1/3  cups;  42 Calories  per  Tb.  

1 1/2  cups  green  beans,  trimmed  &  cut  into  1

1/2  inch  pieces

1/3  cup  walnuts,  chopped

1  tsp.  canola  oil

1  cup  onions,  chopped

1/4  cup  lite  silken  tofu,  firm  or  extra  firm, 

or  fat  reduced  regular  tofu,  firm,  patted  dry 

&  crumbled

1  Tb.  soy  sauce

1/8  tsp.  ground  black  pepper

pinch  of  ground  nutmeg

Place  the  green  beans  in  a  steamer  basket  or 

steamer  insert  in  a  large  saucepan  filled  with 

an  inch  of  water.  Bring  the  water  to  a  boil. 

Cover  the  saucepan  with  a  lid,  &  reduce  the 

heat  to  medium.  Steam  the  green  beans  until 

they  are  tender,  about  8  to  10  minutes. 

Refresh  the  green  beans  under  cold  running  tap 

water,  drain  well  &  set  aside.  Meanwhile,  place

the  walnuts  in  a  9  or  10  inch  skillet  over 

medium  high  heat.  Toast  the  walnuts,  stirring 

constantly,  until  they  are  lightly  browned  & 

fragrant.  Remove  skillet  from  heat,  &  transfer 

the  walnuts  to  the  bowl  of  a  food  processor 

fitted  with  a  metal  blade.  Place  the  canola 

oil  in  the  same  skillet  used  to  toast  the 

walnuts,  &  heat  it  over  medium  high  heat.  When

oil  is  hot,  add  the  onion.  Reduce  heat  to 

medium,  &  sauté  the  onion,  stirring  almost 

constantly,  until  it  is  tender  &  very  well 

browned.  This  will  take  about  15  to  20 

minutes.  Place  the  cooked  green  beans  &  onion 

in  the  food  processor  with  the  walnuts.  Add 

the tofu  &  remaining  ingredients,  &  grind  the 

mixture  into  a  smooth  paste.  Serve  the  pate 

warm,  on  crackers,  etc.,  or  transfer  it  to  a 

storage  container  &  chill  it  in  the 

refrigerator.

Hummus

Makes  2 1/4  cups;  19  Calories  per  Tb.

1/3  cup  Tahini

1/4  cup  lemon  juice

1  Tb.  olive oil

2  Tbs.  water

4  cloves  garlic

1/2  tsp.  each  salt,  cumin  &  black  pepper

1  20  oz.  can  garbanzo,  chickpeas,  drained

In  a  mixer  or  food  processor,  process  Tahini 

until  smooth.  Add  everything  but  onions.  Blend 

until  beans  are  pureed  &  mixture  is  smooth.

Ketchup  

Makes  1  quart;  16  Calories  per  1  oz.

1  cup  tomato  sauce

6  oz.  tomato  paste

1 1/2  Tbs.  cider  vinegar

2  tsps.  tamari

1/4  tsp.  onion  powder

1/8  tsp.  each  oregano  &  horseradish  powder

2  tsps.  Vegan  sweetener

pinch  white  pepper  &  salt

Mix  all  ingredients  in  a  jar.  Store  covered 

in  refrigerator.  Will  keep  for  several  weeks.

Lentil  Pate  

Makes  10  servings,  1/4  cup  each serving;  88  Calories

1  cup  lentils,  uncooked

4  cups  water

2  tsps.  oil

1 1/2  cups  chopped  onions

1/4  tsp.   each  salt  &  pepper

Bring  water  to  a  boil  in  a  saucepan.  Add 

lentils,  cover,  reduce  heat,  &  simmer  40  to  45

minutes,  until  lentils  are  tender.  Drain.  Heat 

oil  in  non  stick  skillet  over  medium  heat.  Add

onions  &  cook  until  browned.  Stir  frequently  &

add  small  amounts  of  water,  if  necessary,  to 

avoid  sticking.  The  secret  to  the  flavour  of 

this  dish  is  to  make  sure  the  onions  are 

nicely  browned.  In  a  blender,  combine  lentils, 

cooked  onions,  salt  &  pepper.  Process  til 

smooth.  Transfer  to  a  bowl  &  chill  several 

hours  to  blend  flavours.

Lima Bean Spread

Copied from “Conveniently Vegan”, by Debra Wasserman

Makes about 1 1/2 cups,  3 servings;  97 Calories per 1/2 cup

10 oz. box frozen lima beans

1 cup water

2 Tbs. lemon juice

1 tsp. marjoram

Bring water to a boil in a small pot. Add lima beans and continue cooking 15 minutes over medium high heat. Drain off excess liquid. Pour cooked lima beans into a food processor  cup. Add remaining ingredients and blend until creemy. Refrigerate at least 1 hour before serving.

Mayonize, Almond   

Serves  8  to 10  

1 cup slivered blanched almonds 

3 1/2 ounces oil,  1/3 cup is too little, 1/2 too much

5 ozs. water 

1/2 tsp. salt, optional,  but it tastes better 

1/8 1/4 cup lemon juice,  fresh is best but Real Lemon works 

Place almonds, oil, salt and about half of the

water in blender. Process on high until smooth, 3 to 4

minutes. Add remaining water and continue blending

until extremely smooth. Add lemon juice all at once

while blender is operating. Pour into a 2 cup

container and chill. This will set up as it chills.

You may have to experiment with the proportions a

little, more or less oil, more or less lemon juice or

almonds, etc.  If this doesn't set up right, try

adding a little of the runny stuff to 1/4 cup more

slivered blanched almonds, process until smooth, then

add the remaining runny stuff, process until well

combined. Chill. If this doesn't work, add a little

more lemon juice. It is never ruined, because you can

always add more of the nuts or lemon juice and it

works out OK. If it is too thick, put the lump in the

blender and add 1/4 cup water, process until smooth

and pour back into the container and chill.  P.S. You

can make a wonderful cheezy spread out of this by just

adding one 2 oz. jar of chopped pimiento, juice and

all, before you add the lemon juice. Process until it

is a pinkish orange colour and no chunks are seen, add

the lemon juice, process to combine and pour into your

container and chill.

Mayonize,  Tofu  

Makes  2  cups;  15  Calories  per 1  oz.

3/4  pound  lite  tofu,  silken  soft

2  Tbs.  lemon  juice

1/2  Tb.  Vegan  sugar

3/4  tsp.  white  pepper

1/2  Tb.  Dijon  mustard

1/4  tsp.  salt

Blend  all  ingredients  in  a  blender  until 

smooth.  Depending  on  the  moisture  content  of 

the  tofu  &  the  smoothness  of  the  mixture,  you 

may  want  to  add  a  little  water  when  blending.

Mild Salsa 

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

1 can  14.5 ounces stewed tomatoes, sliced

2 large green onions, finely chopped

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

1/2 tsp. salt

1/2 tsp. black pepper

dash Tabasco sauce, or to taste

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

Onion  Dip,  Tofu 

Makes about 1 1/2  cups; 12 Calories per 2 Tbs.

Combine  in  a  blender  until  very  smooth:

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

tofu,  or  8  oz.  Reduced  fat,  firm  regular  tofu

2  Tbs.  lemon  juice

1/4  tsp.  salt

If  the  mixture  seems  difficult  to  blend,  add 

a  few  Tbs.  of  water.

Add  &  blend  again:

1/2,  1 oz.,  packet  Vegan  vegetarian  onion  soup  mix.

If  you  don’t  want  to  use soup  mix,  add  in:

2  tsps.  yeast  extract

1 1/4  tsp.  Vegan  brown  sugar  ("Western  Family"),

or  2  tsps.  maple  syrup

1  tsp.  soy  sauce

2  Tbs.  dried  onion  flakes

1/4  tsp.  garlic  granules

1/2  tsp.  Vegan vegetarian *Worcestershire sauce (Recipe  follows)

Place  the  mixture  in  a   serving  bowl  or 

covered  container,  &  refrigerate  for  several 

hours  to  blend  the  flavours.

*Worcestershire  Sauce

Makes  about  2 cups; 10  Calories  per  Tb.

Combine  in  a  blender:

1  cup  cider  vinegar

1/3  cup  dark  molasses

1/4  cup  soy  or  mushroom  sauce

1/4   cup  water

3  Tb.  lemon  juice

1 1/2  Tb.  salt

1 1/2  tsp.  powdered  mustard

1  tsp.  onion  powder

3/4  tsp.  powdered  ginger

1/2  tsp.  black  pepper

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

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

Pour  into  a  saucepan  &  bring  to  a  boil. Store  in  a  jar  in  fridge.

Pesto Dip, Creemy

Copied from “The Uncheese Cookbook”, by Joanne Stepaniak

Makes 2 1/2 cups, 60 calories per 2 Tbs.

Use as a pasta topper, as a condiment for rice or vegetables, baked potatoes. If using as a sauce, thin it with a bit of low fat soy milk. Because of it’s thickness, it can be used as a dip for crackers and vegetables, or as a sandwich spread. Serve it at room temperature when using with pasta or grains, or serve it room temperature or chilled for dipping and spreading.

1 cup walnuts

1 10.5 oz pkg. firm silken tofu, drained & crumbled

1 cup fresh basil leaves, lightly packed

6 Tbs. nutritional yeast flakes

1/4 cup water

2 Tbs. fresh lemon juice

3 to 4 small cloves garlic, chopped or pressed

3/4 tsp. salt

Place the walnuts on a dry baking sheet, meaning no oil, etc., and toast in a 350 degree oven, or toaster oven, until lightly browned, about 10 minutes. If you prefer, toast the walnuts in a dry skillet instead, until lightly browned and fragrant, stirring constantly. Place the toasted walnuts and remaining ingredients in a food processor, and process until smooth. 

Pesto,  Spinach Tomato Pesto

Copied from “The Uncheese Cookbook”, by Joanne Stepaniak

Makes 2 2/3 cups, 94 Calories per 1/3 cup

Great as a dip or topping served at room temperature, or as a warm sauce over pasta or rice.

1 1/2 cups water

1 10 oz. pkg. chopped spinach, cooked & well drained

1/2 cup each fresh parsley, chopped & lightly packed

1/2 cup fresh basil leaves, lightly packed

1/2 cup pine nuts

1 16 oz. can unsalted tomato paste

1/4 nutritional yeast flakes

4 to 6 cloves garlic, chopped

1/2 tsp. salt

Place all the ingredients in a blender, and process several minutes into a thick puree. Serve at room temperature, or transfer to a saucepan and heat over medium low until just warmed through.

pinkyjain’s  Garbanzo  Bean  Spread

1  small  pkg.  garbanzo  beans

1  small  jar  dill  pickle  relish

Tons  of  garlic  &  onion  powder,  fresh  can  be 

used,  coarsely  chop  the  onions,  mince  the 

garlic

salt  &  pepper  to  taste

Soak  the  garbanzo  beans  overnight.  Cook  2 1/2 

hours  til  soft.  Mash  with  a  potato  masher  til 

all  beans  are  mashed,  you  can  leave  some  whole

if  you  like  it  lumpy  like  me.  Add  the  garlic

&  onion  powders,  or  fresh  onions  &  garlic, 

the  whole  jar  of  pickle  relish,  &  mix  all 

with  a  spoon.  Delicious  by  itself,  or  on  Vegan

crackers,  bread,  as  a  vegetable  dip.            

Sour  Creem,  Tofu  

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

Place  in  a  blender  &  process  until  very smooth:

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

firm  silken  tofu

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

if  using  extra  firm  silken  tofu

1/2  tsp.  granulated  Vegan  sweetener

1/4  tsp.  salt

1,000  mg.  crushed  Vegan  Cruelty  Free  Vitamin  C

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

Spicy  Nacho  Cheeze  Dip

Copied  from  "Simply  Vegan",  by Debra  Wasserman  

Serves  8;  146  Calories per  serving  

1 1/2  cups  nutritional  yeast

2/3  cups  whole  wheat  pastry  or  unbleached  white flour

1 1/2  cups  water

3  Tbs.  soy  margarine

1  tsp.  garlic  powder

1  Tb.  mustard

1/3  cup  hot  cherry  peppers,  diced

Mix  yeast,  flour,  &  water  together  in  a  pot. 

Cook  over  medium  heat,  stirring  occasionally, 

until  mixture  boils.  Add  soy  margarine.  Allow 

to  boil  for  1  minute,  then  remove  from  heat. 

Add  garlic  powder,  mustard,  &  hot  cherry 

peppers.  Mix  well.  Serve  hot  or  chilled  with 

crackers,  chips,  or  raw  vegetables.

Spinach Dip  In  French  Bread  Loaf 

1 pkg. of dry, *Vegan vegetable soup mix, Knorr has a

Vegan brand,(Or Recipe follows)or 5 tsps. Vegan vegetable bouillon

powder  

1 to 2 bunches fresh spinach, finely chopped 

2 cups *tofu sour creem (Recipe above)

1 cup *Vegan mayonize (Recipe above) 

4 garlic cloves, minced

1 small can of sliced water chestnuts (optional)

dash or two of powdered sea kelp 

1 large, round loaf of Vegan *sourdough bread (Or make your own, 2 recipes follow, a long with how to make a Sourdough Starter) 

In your food processor or blender, whiz all

ingredients except the spinach, water chestnuts and

bread together. Place this mixture in a bowl and stir

in the chopped spinach and water chestnuts. If you

whiz the spinach with everything else you’ll have a

very green looking dip. Cut a round cap out of the

sourdough loaf top, and carefully scoop out the bread

from the centre, tearing into bite  sized pieces.

Scoop the dip into the loaf and cover with foil. Place

the bread chunks into an air tight container. Let the

dip sit  overnight, then serve with the bread chunks

and some chopped raw vegetable  sticks.

*Homemade Dry Vegan Vegetable Soup Mix

SUBMITTED BY: Star Pooley;  Servings Per Recipe, 12; Amount Per Serving, Calories: 117

1/3 cup Vegan Vegetable bouillon granules

1/4 cup dried minced onion

1/2 cup dried split peas

1/2 cup uncooked twist macaroni

1/4 cup barley

1/2 cup dry lentils

1/3 cup long grain white rice

1 cup uncooked tri color Vegan spiral pasta

Use a canning funnel or any funnel that has about a 2 inch neck. This will make it easier to fill the jar with the ingredients. Be sure to use a wide mouth, 1 quart canning jar. Layer ingredients in the order given: bouillon, onion flakes, split peas, small shape pasta, barley, lentils, rice, and enough tricolor spiral pasta to fill jar.

Attach tag with cooking instructions: Remove tricolor pasta from top of jar and reserve. Add the rest of the jar contents to the kettle with 12 cups water. Let come to a boil and simmer 45 minutes. Add tricolor pasta and simmer 15 minutes more. Serve with your favorite bread or rolls and a tossed salad.

*Creating Your Own Sourdough Starter

by  Galley Wench

There are a few simple rules to follow when making your own sourdough starter. First, because it is a living organism, never use metal bowls, containers or spoons. When storing the starter, use only glass, crockery or plastic containters with a lid. The container size should be 3 times the volume of the ingredients, to allow expansion. Note: If the jar has a metal lid, poke a hole in the lid and put plastic wrap over the top of the containter. It's very important that it's home be kept clean, wash and sterilize the container periodically, and again, remember, no metal should ever touch the starter. There are several great websites that give indepth explanations of how sourdough starters work. This one is a good place to start: http://www.sourdoughhome.com/resources.html

*2 Cups Starter 

3 days, 30 min preparation, Makes 2 cups, 455 Calories per 1 cup 

2 cups bottled water, 80 to 85 degrees F., or potato water, 80 to 85 degrees

2 cups bread flour

Please note that the process is simple, but will take anywhere from 3 to 5 days to develop. Pour tepid water into large clean glass bowl or jar. Use a bowl or jar that will hold 3 times the volume, as the starter will double in bulk during the fermentation process. Stir in flour. Cover container with cheeze cloth or cloth towel and set in a warm draft free area; 70 to 80 degrees Farenheit is perfect. Hotter temperatures, 95 to 100 degrees, will kill it. Every 12 hours stir the batter. Every 24 hours throw away 1/2 of the batter and add 1/2 cup bottled water and 1/2 cup bread flour.When your starter develops a bubbly froth, it is done. You have succeeded, this can take up to 7 days in some areas. The starter is now ready to use or may be stored in the refrigerator in a covered jar.

*CARE AND FEEDING OF YOUR SOURDOUGH STARTER:

The starter will get better with time, so take good care of it. If not used at least weekly, the starter must be 'fed'. To feed, pour 1/2 cup of the starter into a clean glass bowl, discarding or give away the rest. Stir in 1/2 cup of lukewarm water and 1/2 cup of flour into the starter, increase the proportions if planning to use immediately in a recipe. I use potato water every fourth feeding.mCover bowl with plastic wrap or towel and place in a warm draft free place for 12 to 24 hours, stirring at least every 12 hours. After 24 hours, the starter should have a plesant sour,  yeasty/beer, aroma and is ready for use or may be poured into a clean glass or plastic container, with a lid, and refrigerated for future use.

*San Francisco Style Sourdough French Bread

Crispy crust, sourdough flavor in an easy French bread recipe.

by Pa. Hiker, Makes 2 loaves; 5? hours 4? hours preparation. One loaf is 1171 Calories

1 1/2 cups water, warm

1 Tb. yeast

1 cup sourdough starter

3 cups bread flour

2 tsps. each sugar & salt

1 tsp. baking soda (Do not use “arm&hammer)

2 cups bread flour

In a large mixing bowl dissolve yeast in warm water, mix with starter. Add 3 cups flour, sugar and salt, stir vigorously 2 or 3 minutes. Cover with a cloth, set in warm place and let rise 1 to 1/2 to 2 hours or until doubled in size. Mix baking soda with 1 cup of remaining flour and stir in, the dough should be stiff. Turn out onto a floured surface and begin kneading. Add the remaining 1 cup of flour or more if needed to control stickiness.

Knead until satiny, between 5 and 10 minutes. Shape into 2 oblong loaves or 1 large round loaf, place on lightly greased cookie sheet. Cover with a cloth, set in warm place free from drafts and let rise 1 to 2 hours or until nearly doubled in size. Before baking, brush outside with water and make diagonal slashes across the top with a sharp single edge razor blade. Put a shallow pan of hot water in the bottom of the oven. Bake at 400° F for 45 minutes or until the crust is a medium dark brown.

*Sourdough French Bread

by  Jellyqueen; Makes 18 servings, 2 loaves, one serving is 138 Calories 

1 packet active dry yeast

1/4 cup water, 110 to 115 F.

4 1/2 cups unbleached flour, Unsifted

2 Tbs. Vegan sugar

2 tsps. salt

1 cup water

1/2 cup soy milk

2 Tbs. vegetable oil

1/4 cup sourdough starter

Dissolve yeast in warm water. Add the rest of the ingredients. Mix and knead lightly and return to the bowl to rise until double. Turn out onto floured board and divide dough into two parts. Shape dough parts into oblongs and then roll them up tightly, beginning with one side. Seal the outside edge by pinching and shape into size wanted. Place loaves on greased baking sheet and let rise until double again. Make diagonal cuts on top of loaves with razor blade or VERY SHARP knife and brush lightly water for crisp crust.

Bake at 400 degrees F for about 25 minutes, or until brown and done.

*NOTE:

Also note the the serving sizes in all of these recipes is guesstamate. It all depends on the serving size you select.

Spinach  Dip,  Tofu  

Makes 12 servings, 1/4 cup each serving; 43  Calories per  serving

9  oz.  soft  tofu

1  Tb.  lemon  juice

1/4  cup  *Vegan  mayonize  (Recipe below)

1  cup  water

1  10  oz.  pkg.  frozen  chopped  spinach,  thawed, drained  well

1  4  serving  pkg.  dried  *Vegan  vegetable  soup mix (Or use recipe below)  

1/4  tsp.  garlic  powder

1/4  cup  chopped  green  onions,  green  part  only

In  blender  container,  combine  tofu,  lemon 

juice,  Vegan  mayonize,  &  water.  Blend  until 

smooth.  Spoon into  a  bowl.  Add  remaining 

ingredients,  mixing  well.  Chill   overnight  to 

blend  flavours.

*Mayonize,  Tofu  

Makes  2  cups;  15  Calories  per 1  oz.

3/4  pound  lite  tofu,  silken  soft

2  Tbs.  lemon  juice

1/2  Tb.  Vegan  sugar

3/4  tsp.  white  pepper

1/2  Tb.  Dijon  mustard

1/4  tsp.  salt

Blend  all  ingredients  in  a  blender  until 

smooth.  Depending  on  the  moisture  content  of 

the  tofu  &  the  smoothness  of  the  mixture,  you 

may  want  to  add  a  little  water  when  blending.

*Vegan Vegetable Soup Mix

SUBMITTED BY: Star Pooley;  Servings Per Recipe, 12; Amount Per Serving, Calories: 117

1/3 cup Vegan Vegetable bouillon granules

1/4 cup dried minced onion

1/2 cup dried split peas

1/2 cup uncooked twist macaroni

1/4 cup barley

1/2 cup dry lentils

1/3 cup long grain white rice

1 cup uncooked tri color Vegan spiral pasta

Use a canning funnel or any funnel that has about a 2 inch neck. This will make it easier to fill the jar with the ingredients. Be sure to use a wide mouth, 1 quart canning jar. Layer ingredients in the order given: bouillon, onion flakes, split peas, small shape pasta, barley, lentils, rice, and enough tricolor spiral pasta to fill jar. Attach tag with cooking instructions: Remove tricolor pasta from top of jar and reserve. Add the rest of the jar contents to the kettle with 12 cups water. Let come to a boil and simmer 45 minutes. Add tricolor pasta and simmer 15 minutes more. Serve with your favorite bread or rolls and a tossed salad.

Split  Pea  Dip

Copied  from  "Simply  Vegan",  by  Debra Wasserman

Serves  6;  98  Calories  per serving 3 1/4  cups  water

1  cup  split  peas

1  carrot,  finely  chopped

2  stalks  celery,  finely  chopped

1  onion,  chopped

1  tsp.  celery  seed

salt  &  pepper  to  taste

Bring  split  peas  &  water  to  a  rapid  boil. 

Add  remaining  ingredients  &  boil  for  another  15

minutes.  Remove  from  heat.  Place  mixture  in  a 

food  processor  cup  &  blend  until  smooth.  If 

time,  chill  before  serving  with  raw  vegetables.

Sunflower Pate 

Sunflower Lasagne is under "Lasagne" Recipes

Experiment with this dish. some people wrap the

cooked pate in layers of phyllo pastry and bakes it to

make pate  "pockets". Or use the raw pate as a layer

in lasagne,  it bakes while the lasagne bakes. Use

cooked pate in homemade ravioli or tortelini, or

gyoza,  Japanese dumplings, would be especially good.

Or just serve it out with your favourite crackers or

in sandwiches. 

1 cup sunflower seeds, finely ground 

1/2 cup cornmeal 

1/2 cup engevita yeast,  or other nutritional yeast, 

not brewers 

3 tsps. dried parsley 

1 1/2 tsps. dried basil 

1 tsp. dried thyme 

1 tsp. sea salt 

1/2 tsp. dried sage 

1/4 tsp. sea kelp 

1 cup potato, finely grated 

1 1/3 cups water 

1/4 cup extra virgin olive oil 

2 Tbs. soy sauce 

1 Tb. prepared horseradish or dijon mustard 

Mix dry ingredients together in a bowl. Grate  the

potato and rinse it thoroughly in a fine sieve to

remove all the starch. As you are rinsing, some foam

will appear, the foam is the starch. Continue rinsing

until no foam remains. Squeeze and drain the grated,

rinsed potato until it is very dry. Add the remaining

ingredients in the order given, stirring in the potato

last. If you want to make this a layer in lasagne, DO

NOT BAKE IT as directed below, but pour directly into

your lasagne pan raw. Preheat your oven to 375.

Generously oil a 9  inch pie plate and pour the pate

mixture into it. Place in the oven and immediately

turn the heat down to 350 . Bake 35  to  45 minutes

until well  browned,  but still wet  looking in the

centre. Let the pate cool for an hour, then chill it

thoroughly before serving to let it set completely. It

is tastiest served at room temperature, however. This

also freezes well, cut it into wedges and wrap in

cling  film.

Sweet  Bean  Spread 

Copied from  "Simply  Vegan",  by  Debra  Wasserman 

Makes  enough  for  2  to  3 sandwiches;  120  Calories  per  serving  

1  cup  Vegan  canned  vegetarian  baked beans

2  Tbs.  sweet  pickle  relish

Mash  the  beans  in  a  bowl.  Add  the  relish  & 

mix  well.  Spread  on  Vegan  whole  wheat  bread.

Tofu Miso Pate

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

Makes about 1 cup; 58 Calories per 2 Tbs.

This recipe is like a rich creem cheeze herb spread.

1  12.3 oz. box extra firm silken tofu

2 generous Tbs. chopped fresh parsley

2 Tbs. light miso

1/2 green onion, chopped

2 tsps. tahini

1 tsp. dried dillweed

1 small clove garlic, peeled

1/3 tsp. salt

pinch of nutmeg

Place tofu in a clean tea towel, gather the ends, and twist for a couple of minutes to squeeze out most of the water. Crumble the tofu into the bowl of a food processor with the remaining ingredients, and process until smooth. Pack into a bowl or container, cover, and refrigerate. 

Tofu Pimento Spread

Copied from “Conveniently Vegan”, by Debra Wasserman

Makes about 1 1/2 cups, 6 servings; 73 Calories per 1/4 cup

1 pound tofu, drained and crumbled

2 oz. jar pimentos

1/4 cup nutritional yeast

1 1/2 Tbs. prepared mustard

Place all ingredients in a food processor cup and blend until creemy. The spread can be served right away, or can be chilled.

Tofu Sour Creem Or Yogirt

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

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

1  12.3 oz. pkg. extra firm silken tofu

3 Tbs. lemon juice

1/2 tsp. Vegan unbleached sugar

1/4 tsp. salt

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

*Tofu Sour Creem Spread 

Use 2 Tbs. tahini instead of sugar.

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