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Drinks, Vegan

Ognog Vegan  

Serves about 8 

2 10 oz packages of silken tofu 

16 oz vanilla soy milk or rice milk 

1 Tbs. plus vanilla extract 

1/4 cup Vegan  sugar 

2 Tbs. Vegan  brown sugar 

1/4 tsp. ground turmeric 

nutmeg (optional) 

In a blender or food processor, combine all

ingredients except nutmeg; blend thoroughly stopping

occasionally to scrape down sides. Serve well chilled

and dusted with nutmeg.

Dry Mix Recipes, Vegan

All Season Blend

Copied from “The Uncheese Cookbook”, by Joanne Stepaniak

Makes 1 1/4 cups; 30 Calories per Tb.

This is an excellent all purpose seasoning for sauces, gravies, and even instant soup broth

1 1/2 cups nutritional yeast flakes

3 Tbs. salt

1 Tb. onion granules

1 Tb. paprika

2 tsps. garlic granules

1 tsp. dried parsley flakes

1/2 tsp. turmeric

1/4 tsp. each dried thyme leaves, dried marjoram leaves, ground dill seed

Place all the ingredients in a blender or food processor, and process until finely ground. Store in a covered container at room temperature. For Broth, combine 1 1/2 tsp. All Season Blend and 1 cup of water in a small saucepan. Quantities are easily doubled, tripled, or quadrupled. Bring to a boil, simmer for 1 minute, and serve.

Burgur Mix  

Makes 8 patties; Total Calories Per Patty: 200

1 cup dry garbanzo beans, ground to a flour in a

coffee grinder or high  powered blender

1 cup rolled oats, ground to a flour in a blender or

food processor

1/2 cup short grain rice, ground to a flour in a

coffee grinder or blender

1/4 cup sesame seeds

2 Tbs. dried parsley flakes

1 Tb. dried, grated lemon peel

1/2 tsp. garlic powder

1/2 tsp. salt 

Combine all ingredients and store in an airtight

container. Attach these instructions: To prepare, stir

together Burgur Mix and 1 2/3 cups water. Allow

mixture to stand for 15 minutes. With wet hands, form

mixture into 8 patties. The patties will be quite

moist, but they will firm up as they cook. Cook the patties on a lightly oiled non stick skillet until browned on both sides,  turn once.

Dry Creem Soup Mix

by CookbookCarrie, Makes 4 servings, 137 Calories per serving 

MIX

1 cup non fat powdered soy milk 

1 Tb. onion flakes

2 Tbs. each cornstarch, vegan bouillon powder

1/2 tsp. each  dried basil, dried thyme

1/4 teaspoon black pepper

Combine mix ingredients.

To make soup, dd 2 c water. Cook over medium heat, stirring constantly until thick. CREAM OF MUSHROOM SOUP, Add sliced mushrooms. Can also be mixed up to use in recipes that call for cream soup.

Onion Soup Mix

This recipe is from www.kitchenmixes.com. It is a great substitute for the boxed onion soup mix. You can add garlic powder or other seasonings if you wish. By  foodtvfan; Makes 1 packet size; 41 Calories per packet;  5 minute 5 minute preparation

4 tsps. Vegan Vegetable bouillon granules

8 tsps. dried onion flakes

1 tsp. onion powder

1/4 tsp. seasoned pepper

Cut a 6 inch square of heavy duty foil. Place all ingredients in center of foil. Fold foil to make an airtight package. Label with date and contents. Store in a cool, dry place. Use within 6 months.

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.

VEGETABLE DIP MIX 

Serves 12;  Prepared dip makes about 1 1/2 cups; Total Calories Per 2 Tbs. 16; 

Serving As Prepared: 

2 Tbs. dried parsley flakes

1 Tb. plus 1 tsp. dried minced onion

1 tsp. garlic powder

1/2 tsp. dried dill or dried basil (optional)

1/2 tsp. salt

1/8 tsp. black pepper 

Store ingredients in an airtight jar or plastic bag. 

If you'd like, you can grind them first in a blender

or spice grinder. Attach these instructions: To prepare, blend Vegetable Dip Mix with 10.5 ounces chilled soft silken tofu and

1 to 2 Tbs. vinegar or lemon juice. 

Egg  Substitute  Ideas And Egg Free  Recipes

Substitutes for  Eggs:  Copied  from  "Vegan 

Vittles",  by  Joanne  Stepaniak

Eggs  are  used  as  binders  &  thickeners  in 

casseroles,  &  as  binders  & leavening  agents  in 

baked  goods.  There  are  a number  of  Egg 

replacement  products  on  the  market,  but  many  of

these  still  contain  Eggs.  A  popular,  totally 

Egg  free  replacer  is  marketed  by  "Ener G  Foods"

&  is  sold  in  natural  food  stores  &  many 

supermarkets.  This  commercial  Egg  replacer 

consists  of  a  variety  of  vegetable  starches  & 

is  available  in  powdered  form.  It  must  be 

beaten  with  a  liquid  prior  to  using.  Joanne 

recommends  it  for  use  in  baked  goods  only. 

From  her  experience,  most  cookies,  baked  goods, 

pancakes,  etc.  which  do  not  require  a  great 

deal  of  leavening  &  only  call  for  one  Egg  can

easily  be  made  without  the  Egg.  Just  be  sure 

to  add  2  or  3  additional  Tbs.  of  liquid  to 

the  batter.  If  you  feel  you  need  an  Egg 

substitute  in  a  recipe,  first  determine  the 

attribute  you  are  seeking.  The  following  lists 

offer  a  variety  of  products  &  blends  to  use 

in  recipes  in  place  of  Eggs.  Some  of  these 

alternatives,  such  as  nut  butter  or  tomato 

paste,  may  affect  the  flavour  of  your  finished 

product.  Let  the  type  of  recipe  you  are 

preparing  &  the  outcome  you  desire  guide  your 

selection  &  the  quantity  you  need.  To  Bind  Or 

Thicken,  Use:  These  are  good  choices  to  use 

when  preparing  Vegan  burgurs,  bean  &  grain 

loaves,  or  casseroles.  Arrowroot  starch,  potato 

starch,  cornstarch,  oat  flour,  whole  wheat  or 

unbleached  wheat  flour,  quick  cooking  rolled 

oats,  cracker  meal,  matzo  meal,  or  bread 

crumbs,  cooked  oatmeal,  mashed  potatoes,  mashed 

sweet  potatoes,  instant  potato  flakes,  tahini  & 

nut  butters,  tomato  paste,  white  sauce  made 

with  soy milk,  soft  silken  or  water  packed

tofu  blended  with  whole  wheat  pastry  flour, 

use  the  ratio  of  1  Tb.  flour  to  1/4  cup  of 

tofu.

To  Lighten  Baked  Goods,  Use:  Each  suggestion  is equivalent  to  one  Egg.  1  tsp.  "Ener G  Egg Replacer"  beaten  with  2  Tbs.  water,  2  Tbs. flour  plus  1 1/2  tsps.  vegetable  oil  plus  1/2 tsp.  non  aluminum  baking  powder  beaten  with  2 

Tbs.  water,  1  Tb.  cornstarch  plus  1  Tb. instant  soy  milk  powder  beaten  with  2  Tbs. water,  1/8  pound,  1/4  cup,  soft  silken  or water  packed  tofu  blended  with  the  liquid called  for  in  the  recipe,  1/4  cup  mashed banana  or  applesauce  plus  1/2  tsp.  non  aluminum baking  powder,  1  heaping  tsp.  soy  or  garbanzo flour  beaten  with  1  Tb.  water,  1  Tb.  finely ground  flax  seed  blended  with  3  Tbs.  water until  frothy  &  viscous.  If  time  permits,  let this  mixture  rest  in  the  refrigerator  for  an hour  before  using.  The  mixture  can  be  stored in  the  refrigerator  for  up  to  3  days.  Flax 

seeds  are  highly  perishable  &  should  be  stored in  the  freezer  to  prevent  rancidity.   

Egg:  Substitute for Eggs in Baking 

one heaping Tb. of soy flour 

one Tb. water to replace each Egg 

Soy Flour can replace Eggs in baked goods and

casseroles. This is great when camping. Simply add one

heaping Tb. of soy flour, Arrowhead Mills

Brand, and one Tb. water to replace each Egg. 

To make Egg  replacer: Pour four cups of water and

the flax seed into a large pot. Bring to a boil. Boil

down to about 3 cups. Pour out about 1/3 cup of the

Egg  replacer into large bowl. Try to keep the flax

seed from getting into the bowl,  it is ok if some of

it does get in though. This Egg  replacer works very

well for a wide variety of recipes. One  fourth cup is

equal to one large Egg. It can stay in the

refrigerator for weeks and can be frozen for future

use.

Egg Alternative

To use in cakes, cookies and fried vegiburgurs, and

most recipes, where Eggs are needed. 

Amount for 1 Egg: 

1 Tbs. Soy flour 

Water 

It's very simple, mix 1 Tb. of soy flour with

approximately 1 to 2  Tbs. of lightly warm water.  Let

it rest for about 5 minutes. To use in the same way as

Eggs. Soy flour is a very good alternative for Eggs.

You can even use it in the way of scrambled Eggs.

Egg Replacers

Garbanzos for Thickening: Good for loaves and casseroles 

Soak overnight in water to cover; Approximately 1 cup

dry garbanzos in 3 cups water. Puree 1 cup soaked

garbanzos, 2/3 cup water. Blend very smooth. To use,

1/2 cup slurry equals 1 Egg. 

For soft custard texture,  use 6 Tbs. slurry per cup of liquid. For regular texture, use 9 Tbs. per cup of liquid. For very firm texture, use 12 Tbs. per cup of liquid. Bake until centre is done.

Flaxseed Jelly, Use for meringues 

3 Tbs. flaxseed 

3 cups water 

Boil 20 minutes. Strain. Pour jelly into jar with

a tight lid. Use as Egg, about the same proportions as

whole Egg. When ice cold, put into mixer and beat like

Eggwhite. Breaks down under heat. Try folding into

"whipped creems." Must be flavoured and sweetened.

Gel Substitutes for Eggs: for cookies, and other baked

goods. 

Author has tried the following ONE time, using Emes

basic, unflavoured gel. "In my opinion, it was quite

successful; but don't feel I proved it sufficiently.

Perhaps you would like to try it." 

Gelatin can replace Eggs,  Emes, in your baking of

cakes, cookies, cornbread.

Substitute for 1 Egg

1 tsp. Gel,  Be sure this is vegetable gelatin

3 Tbs. cold water 

1/2 cup boiling water 

Substitute for 2 Eggs 

2 tsp. Gel,  Be sure this is vegetable gelatin 

1/3 cup cold water 

1/2 cup boiling water 

Substitute for 3 Eggs 

1 Tbs. Gel,  Be sure this is vegetable gelatin

1/2 cup cold water 

1/2 cup boiling water

Technique

A. Mix gel in cold water

B. Add boiling water. Stir to dissolve.

C. Place in freezer to thicken while preparing recipe.

When ready to add the "Eggs," beat thickened gel with

mixer until frothy. This step is most important.

D. Add to batter recipe in place of Eggs, and bake as

directed. 

For meringue: 3 "Eggs" cover one pie.

Egg and dairy Replacers

As a binder, substitute for each Egg: 

1/4 cup, 2 ozs., soft tofu blended with the liquid

ingredients of the recipe, or  1 small banana, mashed,

or 1/4 cup applesauce, or 2 Tbs. cornstarch or

arrowroot starch, or "Ener G Egg Replacer" or another

commercial mix found in health food stores. 

Egless  Recipes,  Vegan

Egless  Yimlits 

Copied  from “Vegan  Vittles",  by  Joanne  Stepaniak 

Makes 4 omelets,  2  to  4 servings;  153  Calories  per  serving  

3/4  cup  whole  wheat  pastry  flour

2  Tbs.  nutritional  yeast  flakes

1  tsp.  non  aluminum  baking  powder,  such  as "Rumford"

1/4  tsp.  salt

pinch  of  turmeric

scant  1  cup  low  fat soy  milk

1/2  tsp.  canola  oil

additional  canola  oil,  as  needed  for  cooking

Place  all,  but  soy  milk  &  oil,  in  a 

mixing  bowl,  &  stir  them  together  until  they 

are  well  combined.  Pour  the  milk  &  oil  into 

the  dry  ingredients.  Stir  well  using  a  wire 

whisk  to  make  a  smooth  batter.  Let  batter  rest

for  5  to  10  minutes,  then  stir  it  again. 

Mist  a  9  or  10  inch  skillet  with  non  stick 

cooking  spray,  &  place  it  over  medium  high 

heat.  When  the  skillet  is  hot,  pour  1/3  cup 

of  the  batter  into  it.  Immediately  tilt  & 

rotate  the  skillet  to  distribute  the batter 

evenly  &  create  a  5  inch  or  6  inch  round. 

Cook  the  omelet  until  the  top  is  completely 

dry,  the  bottom  is  a  deep  golden  brown,  &  the

edges  start  to  curl  up  slightly.  Carefully 

loosen  the  omelet with  a  metal  spatula,  & 

gently  turn  it  over.  Cook  the  second side  until

it  too  is  a  deep  golden  colour  &  flecked 

with  brown.  Slide  the  finished  omelet  out  of 

the  skillet  onto  a  dinner  plate.  Make  the 

remaining  omelets  following  the  same  procedure. 

Adjust  the  heat  during  cooking  as  necessary,  & 

add  a  thin  layer  of  canola  oil  to  the  skillet

before  cooking  each  omelet.  This  is  essential 

in  order  to  prevent  the  omelets  from  sticking 

to  the  pan.  Stack  the  cooked  omelets,  one  on 

top  of  the  other,  on  the  dinner  plate.  To 

serve,  fold  the  omelets  in  half,  or  stuff  the 

omelets  with  your  favourite  filling  prior  to 

folding  them.  Variations:  For  variety,  add  one 

or  more  of  the  following  to  the  batter:  2  to 

4  Tbs.  scallions or  chives,  finely  chopped, 

several  drops  Tabasco  sauce,  2  to  4  Tbs. 

parsley  minced,  1  to  2  Tbs.  fresh dill  weed,  or  1  to  2  tsps.  dried  dill  weed,  2  to  4  Tbs.  *Hickory  Bits  (Recipe  follows),  or  *Vegan bakin  bits (Recipe follows)

*Hickory  Bits  Makes

Copied  from  "Vegan  Vittles",  by Joanne  Stepaniak  

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.

*Bakin,  Tempeh 

1 package tempeh,  about 1 pound 

1/4 cup soy sauce 

1/4 1/2 tsp. liquid smoke 

2 Tbs. maple syrup 

1/4 cup water 

Mix all ingredients except tempeh. Slice tempeh in

1/4 inch strips, and marinade for a few hours. Fry in

a little oil.

*Bakin,  Tofu  

Makes  about  40  thin  slices;  9 Calories  per  slice

Mix  together  in  a  shallow  container:

1/2  cup  soy  sauce,  Low  salt  if  Vegan

1  Tb.  nutritional  yeast  flakes

1  Tb.  maple  syrup

1/2  Tb.  liquid  smoke

Shave  into  very  thin  slices:

1/2  pound  reduced  fat,  extra  firm  regular  tofu

Marinate  the  tofu  in  the  soy  sauce  mixture 

for  1  day  or  more.  To  cook,  heat  a  lightly 

oiled,  heavy  skillet  or  non  stick  griddle  over 

medium  high  heat.  When  pan  is  hot,  fry  the 

tofu  slices  until  they  are  golden  brown  & 

almost  crispy  on  both  sides,  scraping  underneath

the  slices  as  you  turn  them  with  spatula. 

Turn  several  times  during  cooking,  &  cool  in 

pan,  it  crisps  up  as  it  cools.    

Mock Scrambled Ogs  

Serves 4 to 6 

1 box tofu, drained 

1/8 tsp. turmeric,  more or less according to taste 

1 tsp. seasoning,  or salt to taste 

2 Tbs. oil 

1/2 lb. fresh mushrooms, chopped (optional) 

1 green onion, chopped fine (optional) 

1/2 tsp. garlic powder 

1 tomato, chopped (optional) 

1 bell pepper, chopped fine (optional) 

Place tofu in hot skillet, breaking up with fork or

spatula into chunks. Add to chopped tofu the remaining

ingredients. Cook until well mixed and liquid is gone.

O  Konomi  Yaki

Copied  from "Vegan  Vittles",  by  Joanne  Stepaniak  

Makes  4  yimlits,  2  to  4 

servings;  174  Calories  per  yimlit  

Have  Ready:

1  recipe  *Egless  Yimlits  batter  (Recipe  follows), prepared  as  directed  but  not  cooked

1/2  cup  frozen  peas,  cooked  according  to 

package  directions,  drained,  &  set  aside

1 carrot,  shredded

1/4  cup  scallions,  finely  chopped

2  Tbs.  fresh  parsley,  minced  (optional)

1  tsp.  canola  oil

2  cups  red  cabbage,  thinly  sliced  or  shredded

1/4  cup  *Sour  Creem,  Tofu  (Recipe  follows)

soy  sauce,  to  taste

Add  the  shredded  carrot,  scallions,  &  parsley, 

if  using,  to  the  omelet  batter.  Then  cook  the 

omelets  as  directed.  Meanwhile,  place  the  oil 

in  a  separate  skillet,  &  heat  it  over  medium 

high,  When  the  oil  is  hot,  add  the  cabbage,  &

sauté  it  until  it  is  tender  crisp,  about  8 

to  10  minutes.  Add  the  cooked  peas  &  toss  the

vegetables  together.  Continue  to  sauté,  stirring

constantly,  for  1  minute  longer.  Place  the 

unfolded  omelets  onto  dinner  plates.  Spoon  1/4 

of  the  cabbage  &  pea  mixture  onto  1  half  of 

each  omelet.  Fold  the  other  side  of  the  omelet

over  the  vegetables.  Garnish  each  omelet  with 

a  dollop  of  the  Tofu  Sour  Creem,  &  serve  with

soy  sauce  on  the  side.

*Egless  Yimlits Batter 

Copied  from “Vegan  Vittles",  by  Joanne  Stepaniak 

Makes 4 omelets,  2  to  4 servings;  153  Calories  per  serving  

3/4  cup  whole  wheat  pastry  flour

2  Tbs.  nutritional  yeast  flakes

1  tsp.  non  aluminum  baking  powder,  such  as "Rumford"

1/4  tsp.  salt

pinch  of  turmeric

scant  1  cup  low  fat soy  milk

1/2  tsp.  canola  oil

additional  canola  oil,  as  needed  for  cooking

Place  all,  but  soy  milk  &  oil,  in  a 

mixing  bowl,  &  stir  them  together  until  they 

are  well  combined.  Pour  the  milk  &  oil  into 

the  dry  ingredients.  Stir  well  using  a  wire 

whisk  to  make  a  smooth  batter.  Let  batter  rest

for  5  to  10  minutes,  then  stir  it  again. 

*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.

Ogs  

Serves 2  

1/3 to 1/2 pound firm tofu 

1/2 to 1 Tb. garlic, chopped      

1 capful olive oil      

6 mushrooms 

1 tomato 

1 small grated carrot 

Onion if desired 

1 to 2 slices Vegan soy cheeze

Begin by placing garlic and small amount oil in

medium saucepan on low to medium heat. Next dice tofu

to desired thickness and add to garlic. Let the tofu

soak up the flavour while you chop up the mushrooms,

tomato, and onion (optional) , and grate the carrot,

Author often uses a couple baby carrots because of

exceptional sweetness. Add vegetables to tofu in pan

and let cook for a few minutes. A small amount of soy

or rice milk can be added to change consistency, but

not too much or it will be too liquidy. The last step

is to add in 1 to 2 slices of a soy cheeze (optional)

to give it a creemy, cheezey flavour.

Stuffed  Yimmelets

Copied  from "Vegan  Vittles",  by  Joanne  Stepaniak  

Makes  4  Yimmelets, 2 to 4 servings; 244  Calories  per  serving  

Cot  Salad:

1/2  pound  fat  reduced  regular  tofu,  firm, 

rinsed,  patted  dry,  &  mashed

1  cup  cucumber,  peeled,  if  waxed,  &  seeded  if 

the  seeds  are  large  &  tough,  diced

1/2  cup  red  radishes,  sliced,  cut  into  half moon  shapes

1/3  cup  scallions,  finely  sliced

1/4  cup  low  fat  *Og  Free  Mayonize  (Recipe follows)  or  store bought Nayonnaise

1/2  tsp.  each  salt,  dried  dill  weed

1/4  tsp.  each  garlic  granules,  ground  black 

pepper,  or  to  taste

Have  Ready:

1  Recipe  *Egless  Yimlits  (Recipe  above)

1/4  cup  *Sour  Creem,  Tofu  (Recipe  above)

2  Tbs.  fresh  parsley,  chopped,  for  garnish

Place  all  the  ingredients  for  the  Cottage 

Salad  in  a  bowl,  &  stir  together  until  they 

are  well  combined.  If  desired,  the  salad  may 

be  prepared  in  advance  &  stored  in  the 

refrigerator.  Prepare  the  omelets  as  directed. 

Place  the  unfolded  omelets  onto  dinner  plates. 

Spoon  1/4  of  the  Cottage  Salad  onto  one  half 

of  each  omelet.  Fold  the  other  side  of  the 

omelet  over  the  salad.  Garnish  each  omelet  with

a  dollop  of  Tofu  Sour  Creem  &  some  of  the 

chopped  parsley.

*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.

Tofu Og Muffin 

*scrambled tofu  (Recipe follows)

*Vegan vegetable bakin  (Recipes above) 

*soy cheeze (A recipe follows, or look under “Cheeze, vegan” for what you would like) 

*Vegan English muffin  (Or make your own, recipe below) 

Toast an English muffin with soy cheeze and a piece

of Vegan vegetable bakin (Recipe above). Heat prepared scrambled

tofu. Pile it all together.

*Mock Scrambled Ogs  

Serves 4 to 6 

1 box tofu, drained 

1/8 tsp. turmeric,  more or less according to taste 

1 tsp. seasoning,  or salt to taste 

2 Tbs. oil 

1/2 lb. fresh mushrooms, chopped (optional) 

1 green onion, chopped fine (optional) 

1/2 tsp. garlic powder 

1 tomato, chopped (optional) 

1 bell pepper, chopped fine (optional) 

Place tofu in hot skillet, breaking up with fork or

spatula into chunks. Add to chopped tofu the remaining

ingredients. Cook until well mixed and liquid is gone.

*Bakin,  Tempeh 

1 package tempeh,  about 1 pound 

1/4 cup soy sauce 

1/4 1/2 tsp. liquid smoke 

2 Tbs. maple syrup 

1/4 cup water 

Mix all ingredients except tempeh. Slice tempeh in

1/4 inch strips, and marinade for a few hours. Fry in

a little oil.

*Bakin,  Tofu  

Makes  about  40  thin  slices;  9 Calories  per  slice

Mix  together  in  a  shallow  container:

1/2  cup  soy  sauce,  Low  salt  if  Vegan

1  Tb.  nutritional  yeast  flakes

1  Tb.  maple  syrup

1/2  Tb.  liquid  smoke

Shave  into  very  thin  slices:

1/2  pound  reduced  fat,  extra  firm  regular  tofu

Marinate  the  tofu  in  the  soy  sauce  mixture 

for  1  day  or  more.  To  cook,  heat  a  lightly 

oiled,  heavy  skillet  or  non  stick  griddle  over 

medium  high  heat.  When  pan  is  hot,  fry  the 

tofu  slices  until  they  are  golden  brown  & 

almost  crispy  on  both  sides,  scraping  underneath

the  slices  as  you  turn  them  with  spatula. 

Turn  several  times  during  cooking,  &  cool  in 

pan,  it  crisps  up  as  it  cools. 

*English Muffin Bread  

Makes 16 slices; 75 Calories per slice   

2 cups flour 

1 pkg. yeast 

1 tsp. Salt 

1/8 tsp. Baking soda (cruelty free brands, Do Not use

"arm & hammer") 

1 cup non fat,or low  fat, soy milk;  Unknown amount of water used 

1 Tb. cornmeal. 

Combine 1 1/2 cup flour with yeast, salt & soda. Heat

milk & water til 120 to 130  degrees. Add to dry

mixture & beat well. Stir in remaining flour to make

batter stiff. Grease a loaf pan. Sprinkle with

cornmeal. Place batter in pan & sprinkle top with

cornmeal. Cover & let rise 1 hour. Bake at 400  for 25

to 30 minutes. Remove from pan & cool on rack.

*Chedir 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.

Eggplant  Recipes, Vegan

Eggplant Barley Bake  

Makes 4 servings

1/2 cup onions, chopped

1/2 cup mushrooms, chopped

1/4 cup green bell peppers, chopped

1 Tb. garlic, minced

water for sautéing

1 cup eggplant, cubed

2 Tbs. water

1 can, 16 ozs. tomatoes, chopped    

1 1/2 cup water

3/4 cup quick cooking barley, pearled barley

1/2 cup chili sauce, try to find a  natural  brand

1/4 cup fresh parsley, chopped

1 tsp.  maple syrup

1 tsp. Vegan  Vegetarian *Worcestershire sauce (Recipe follows)

1/2 tsp. Dried marjoram

1/4 tsp. Ground black pepper

In a large non stick frying pan over medium heat,

sauté onions, mushrooms, peppers, and garlic in 1 tbs.

water until softened, about 5 minutes.  Add eggplant

and    Tbs. water; sauté until softened, about 10

minutes.   Add the tomatoes, with their juice, 1 1/2

cups water, barley, chili sauce, parsley, maple syrup,

Worcestershire  sauce, marjoram, and black pepper. 

Bring to a boil and simmer for 20 minutes, or until

barley is tender.

*Worcestershire  Sauce,  Vegan  

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.

Eggplant Zucchini mixture

use this as topping for pizza, but it could also easily be made into pasta sauce add  some canned tomatoes, filling for an emelotte/crepe, or a stew. Preheat oven to 350.  

Into a mixing bowl, chop/cube the following into 1 inch pieces:

1 eggplant

2 zucchini

2 onions

3 to 4 plum tomatoes

Add 2, or more, whole cloves of garlic, and a

generous handful of chopped fresh basil.  Sprinkle

with dried oregano. red pepper flakes, salt, pepper, a

splash of balsamic vinegar, and a pinch of Vegan

sugar. Spray one or two baking dishes with non stick

cooking spray.  Dump the vegetable mixture in, and

cover with foil.  Bake for 30 to 40 minutes, stirring a

couple of times.

Garlicked Eggplant

1 1/2 pound eggplant, cut into 1/2 inch cubes

1 onion, chopped

In a bowl, mix together:

2 Tbs. soy sauce, or tamari

1/3 cup water

1 tsp. Vegan sugar

Heat wok or stir fry pan. Pour in 3 Tbs. *Vegan Vegetable broth (Recipe follows) and add 8 cloves minced garlic

1 Tb. chili paste with garlic, or plain chili paste

1/2 tsp. minced ginger, or more, to taste

Cook for a few seconds, stirring constantly. Add

eggplant and onions.   Pour liquid mixture over

eggplant and toss. Add more water so that   liquid

measures 1/2 way up the mixture. Cover and cook on

high heat   for 7 minutes. When eggplant is tender,

uncover and cook until most   of the remaining sauce

has evaporated. Serve with rice.

Broth, Vegan  Vegetable  Stock, or broth,  Clear

Makes  2  quarts;  5 Calories  per  1  cup

1/2  cup  dried  mushrooms,  preferably  a  boletus 

variety,  cepes  in  French,  porcini  in  Italian

2  onions, thinly  sliced

2  cups  carrots,  chopped

1  leek,  about  2  cups,  thinly  sliced

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

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

1  tsp.  herbs  of  choice

10  cups  water

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

reduce  the  heat  to  low,  cover  &  boil  gently 

for  1  hour.  Strain the mixture  through  a  fine 

strainer  into a  large  bowl,  pressing  on  the 

solids  to  extract  as  much  liquid  as  possible. 

You  should  have  about  2  quarts.  If  you  have 

more,  boil  it  until  reduced;  if  less,  add 

water.  Cool  to  room  temperature. Cover  & 

refrigerate  for  use  within  4  to  5  days,  or 

freeze  in  2  cup  containers  for  use  as  needed.

Grilled eggplant with bulgur stuffing 

About 4 servings

2 large purple eggplants, each cut in half lengthwise

1 tsp. extra virgin olive oil

4 cups water

2 cups medium grain bulgur wheat

4 Tbs. lemon juice

6 garlic cloves, pressed or minced

1/2 cup fresh parsley, chopped

2 tsps. salt, or to taste

1/2 tsp. ground black pepper, or to taste

Heat a charcoal or gas grill until hot, or preheat

your oven's broiler. Rub the oil over the cut sides of

each eggplant half. Grill the eggplant until it is

soft but not blackened; you will need to turn it once

as it cooks. Remove from the grill or broiler and

allow to cool. When it is cool enough to handle, use a

sharp knife and a spoon to scoop out most of the

eggplant flesh, being careful not to break the shells.

Leave a quarter inch or less of flesh on the shells.

Set the scooped out shells aside. Chop the eggplant

flesh and set aside. In a large saucepan, combine the

water and bulgur over high heat. Bring to a boil, then

reduce heat to low, cover, and simmer for about 20

minutes or until  tender. Remove from heat and drain

off any remaining water if  necessary. Place the

cooked bulgur in a large mixing bowl. Stir in the

chopped eggplant and the juice, herbs, and seasonings.

Mix together well. Divide the mixture evenly among the

reserved eggplant shells,  mounding it over the top.

Serve warm or chilled.

Falafels, Vegan

Falafel Mix 

Serves 10 

1 lb bag of garbanzos

2  potatoes, peeled 

1  onion, peeled 

2 garlic cloves, minced

1 to 2 Tbs. each curry powder, chili powder 

salt and pepper to taste 

2 to 3 Tbs. of flour 

1 Tbs. baking soda 

Soak the garbanzos overnight in water, at least 12

hours, or even as long as 24). When ready to prepare,

drain them and put them through a food grinder with

the onion, potato and garlic. Add the seasoning and

flour, mix and let sit for about 2 to 3 hours.  When

you are ready to deep fry, add the baking soda and mix

again. Heat about 2 to 3 inches of Canola oil in a

deep, heavy frying pan to just below smoke point. Form

mixture into patties about the size of a golf ball,

flatten slightly, and place in the oil for about 2

minutes, turning a couple of times. Remove with

slotted spoon and drain on paper. Serve on warm Vegan

pita with whatever you like on your falafel. Note 

from author:  to those who use canned garbanzos: using

canned, cooked,  garbanzos is not doable since the

patties basically melt in the deep frying process. I

don't know what secret you use to keep the patties

together, but I tried it like that once,  following

the recipe to a T, & they disintegrated in a matter of

seconds. Uncooked beans is the only way to go in my

opinion.

Falafel, The Israeli Version for Falafel 

8 oz chick peas, not canned, *See note at the end. 

3 Tbs. wheat meal or cracked wheat or burguhl. 

3 garlic cloves, minced 

1 tsp. cumin 

2 Tbs. fresh coriander, chopped as fine as possible. 

2 Tbs. flour 

1 tsp. salt 

1/4 tsp. white pepper 

Soak chick peas in water for 8 hours. Drain and

grind. Soak wheat meal or substitute in water for 2

hours. Drain and grind. Mix all ingredients together.

Form balls about 3/4 inch diameter. Deep fry until

golden brown, best fried in a net or a deep fryer.

*Note: It is possible to use canned chick peas.

However, it is not as good, and you have to count more

weight, because they are pre cooked, and absorbed water.

Fritters, Vegetable, Vegan

Carrot Fritters 

3 medium  sized carrots

4 oz wholemeal flour

tsp. each baking powder, ground cinnamon, freshly

grated nutmeg

3 ozs. raw cane sugar

2 to 3 Tbs. soy milk

vegetable oil for frying

Peel and grate the carrots. Sift the flour, baking

powder and spices into a bowl. Add the sugar and mix

in the grated carrot. Pour on the soy milk a spoonful

at a time stirring the ingredients to produce a soft

dropping consistency. The mixture should not be too

wet. Heat the vegetable oil in a heavy frying pan.

Drop table spoons of the carrot mixture into the oil

and fry until the fritters are golden brown on both

sides. Serve hot.

Corn  Fritters

Copied  from  "Simply  Vegan",  by  Debra Wasserman  

Serves  3  to  4;  273  Calories  per serving  

1/2  cup  each  cornmeal  &  pre  cooked  corn 

kernels

2/3  cups  whole  wheat  pastry  or  unbleached  white flour

1/4  cup  cornstarch

2  Tbs.  tamari  or  soy  sauce

2/3  cup  soy  milk  or  water

Combine  all  the  ingredients  together,  mixing 

well.  Form  8  fritters  &  fry  in  a  lightly 

oiled  pan  over  medium  high  heat  until  brown  on both  sides.

Gnocchi  (Nyucky)  Recipes, Vegan

Gnocchi  Number  One

8  potatoes

1.5  to  2  cups  flour

*Pesto  or  Pasta  Sauce  (Recipes  follow  Gnocchi recipes)

Boil  or  bake  potatoes.  Skin  either  before  or  

after  cooking.  Mash.  Add  the  flour  &  mix 

gently  until  everything  sticks  together  but  does

not  stick  to  your  hands.  The  more  you  knead, 

the  more  flour  you’ll  require,  &  the  more 

flour  you  use,  the  more  leaden  the  gnocchi 

become.  Pull  off  hunks  of  dough  &  roll  into 

1/2  inch  ropes.  Cut  into  half  inch  pieces,  & 

dust  with  flour.  Roll  each  piece  over  the  back

of  a  fork  to  make  ridges,  it’s  tricky,  smoosh

the  piece  against  the  fork  tines,  then  roll 

it  down  &  off  the  fork.  Drop  gnocchi  into 

boiling  salted  water.  When  they  float  to  the 

surface,  2  to  3  minutes  later,  they’re  done. 

Do  not  crowd  gnocchi  in  pot,  they  will  stick 

together. Serve  with  a  spicy  tomato  sauce,  or  a

*soy  milk  based  creem  sauce (Recipe below).

*Cream Sauce With Herbs and No dairy

SUBMITTED BY: Kathleen Amos-Robel; "This recipe is great over pasta, and provides a flavorful vegan alternative to traditional cream sauces."

Original recipe yield, 5 servings

1 8 oz. pkg. silken tofu

1 1/2 cups soy milk

2 Tbs. soy margarine

2 Tbs. minced garlic

1 Tb. nutritional yeast

1/2 tsp. paprika

2 tsps. dried dill weed

1/2 tsp. salt free herb and spice blend

1/4 cup water

1 Tb. cornstarch

Crumble tofu into a blender or food processor. Puree briefly, then add the soy milk, margarine, garlic, nutritional yeast, paprika, dill and spice blend. Process the mixture until it is smooth. Pour the mixture into a medium saucepan and cook over medium heat until it comes to a boil. Combine the cornstarch and water, pour into pan with the sauce. Continue cooking over medium heat until sauce has thickened, about 1 minute. Remove from heat and allow sauce to cool slightly, adjust flavors to taste and serve over pasta or roasted vegetables.

Gnocchi  Number  2

2  pounds  of  waxy,  yellow  potatoes,  about  6

1 1/2 2  cups  flour

1  tsp.  salt

pinch  of  nutmeg

1/2  cup  cooked,  drained  &  chopped  spinach (optional)

Bake  potatoes.  Peel  &  mash  them  in  a  bowl. 

Mix  in  spinach  if  using.  Add  1/4  cup  of  the 

flour  to  the  potato/ spinach  mixture  at  a  time,

mashing  briefly,  until  about  1  cup  of  the 

flour  has  been  incorporated  into  the  mixture. 

More  flour  will  be  needed  if  using  the 

spinach.  The  texture  of  the  mix  should  change 

to  that  of  very  soft  but  not  wet  cookie 

dough.  Put  dough  on  floured  surface.  Flour  your

hands  &  begin  kneading  in  the  remaining  flour,

until  a  firm  but  slightly  sticky  dough  is 

attained.  Don’t  keep  mixing  til  it  becomes 

elastic  like  bread  dough or  they  will  be  tough 

&  heavy.  Divide  the  dough  into  4  balls  &  roll

each  into  a  long  rope  about  the   width  of 

your  thumb.  Cut  into  1  inch  bits,  &  roll  into

balls.  Press  the  gnocchi  with  the  tines  of  a 

fork  to  make  the  classic  shape.  When  all  the 

gnocchi  have  been  made,  allow  them  to  dry  for 

about  30  minutes,  while  you  bring  their  cooking

water  to  a  boil.  They  can  be  pre  made  to 

this  point  &  covered  with  cling  film  overnight.

When  its  time  to  cook  them,  unwrap  them  & 

let  them  dry  a  little.  Plunge  15  or  so  at  a 

time  into  ample  boiling  &  salted  water,  about 

4  quarts.  At  first  they  will  sink  to  the 

bottom.  When  they  rise  to  the  top  again,  they 

are  done.  Do  not  crowd  gnocchi  in  pot,  they 

will  stick  together.  Quickly  remove  them  with  a

slotted  spoon,  drain  well  &  transfer  them  to 

a  serving  dish  containing  Vegan  *pesto.

*Pesto:

1  large  bunch  basil

1  large  bunch  parsley

juice  of  1  lemon

1  clove  of  garlic

1  pinch  of  salt  (optional)

black  pepper  to  taste

1/2  cup  cooked  chickpeas

Chop  all  ingredients  very  finely.  Add  a  little

 water  if  mixture  is  too  dry.

*Pesto  or  Pasta  Sauce  

About  4  servings

1  Tb.  olive  oil

1  onion,  finely  chopped

1  clove  garlic,  minced  or  pressed

1  bell  pepper,  any  colour,  finely  chopped

1  zucchini,  sliced  into  thin  half  moons

2  pounds  fresh  plum  tomatoes,  coarsely  chopped

salt  &  pepper  to  taste

1  Tb.  fresh  basil,  chopped

Heat  the  oil  in  a  large,  heavy  saucepan  over 

medium  heat.  Add  the  onions  &  garlic  &  sauté 

for  about  5  minutes.  Add  the  bell  pepper  & 

zucchini  &  continue  sautéing  until  the  onions 

are  soft  but  not  browned,  do  not  let the 

garlic  burn.  Stir  in  the  tomatoes.  Continue  to 

cook,  stirring  occasionally,  until  the  tomatoes 

are  softened  but  still  bright  in  colour  & 

flavour.  Season  to  taste  with  salt  &  pepper. 

Mix  in  the  basil  just  before  serving. 

Variation:  If  you  prefer  a  smoother  sauce, 

puree  in  a  blender  before  adding  the  basil.

Spinach Rizcota Dumplings

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

This is like the Italian specialty gnocchi

Makes 36 to 40 dumplings; 88 Calories per dumpling, without Marinara sauce.

1 pound fresh spinach or Swiss chard, or 1 10 oz. pkg. frozen chopped spinach

2 cups *Tofu Rizcota, or *Soy Free Almond Rizcota (Recipes follow)

7/8 to 1 cup unbleached flour, use lesser amount with Tofu Rizcota

1/2 cup *Vegan Pirmishin (Recipe follows)

freshly ground black pepper, to taste

pinch of freshly ground nutmeg

Vegan Pirmishin

1/4 cup melted soy margarine

*Marinara sauce (Recipe follows), or *dairy Free White Sauce (Recipe follows)

*Smooth Tofu Rizcota

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

Makes about 1 3/4 cups; 41 Calories per 1 Tb.

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.

*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.

*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. 

*Marinara  Sauce  

Makes  6  quarts;  50  Calories  per 1/2  cup

2  onions,  chopped

2  green,  or  red,  bell  peppers,  chopped

14  cloves  garlic,  minced

2  pounds  mushrooms,  sliced  (optional)

5  28  oz.  cans  tomato  sauce

1  28  oz.  can  tomato  pieces

4  Tbs.  sun  dried  tomato  bits

1/4  bunch  fresh  parsley,  finely  chopped,  or  1 

Tb.  dry

1  Tb.  each  thyme,  oregano

2  Tbs.  basil

1  tsp.  celery  seed

Grind  all  spices  in  a  coffee  mill,  or  mortar 

&  pestle.  In  a  heavy  skillet  sauté  onions, 

peppers,   garlic  &  mushrooms  in  Vegan  vegetable 

stock  or  water  for  10  minutes  until  onions  are

translucent.  Add  all  other  ingredients  &  simmer

over  low  heat,  covered,  for  1 1/2  hours, 

stirring  often,  Or  you  can  bake  in  the  oven, 

covered,  for  1  hour.  During  last  half  hour, 

remove  cover  &  continue  simmering.  The  longer 

it  cooks,  the  thicker  &  richer  the  sauce 

becomes.

*dairy Free White Sauce

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

Makes 2 cups; 109 Calories per 1/2 cup

1 cup soy or rice milk

1/2 cup crumbled extra firm silken or regular medium firm tofu

1/2 cup water

1 Vegan broth cube, crumbled

1/2 tsp. salt

2 Tbs. Vegan margarine or extra virgin olive oil

1 1/2 to 3 Tbs. unbleached flour, according to how thick you want it

large pinch of freshly grated nutmeg & white pepper

Place the soy milk, crumbled tofu, water, broth cube, and salt in a blender, and combine until very smooth. Set aside. Melt the soy margarine in a medium size, heavy saucepan, and whisk in the flour. Continue whisking it over medium high heat for a few minutes, but remove it from the heat before it starts to change colour. Scrape this into the blended mixture, and process for a few seconds, then pour the mixture back into the pot. Stir over medium high heat until it thickens and boils; turn down and simmer on low for a few minutes. Whisk in the nutmeg and white pepper. To make this Soy Free, omit the tofu and use 1/4 cup more rice milk, 1 1/4 cups total, and 1/4 raw cashews. Because the cashews have a thickening effect, use only 1 to 2 Tbs. of flour. Use only 2 tsps. soy free Vegan margarine or olive oil. To make this sauce Wheat And Corn Free, add the melted Vegan margarine directly to the blended mixture, along with 1 to 4 Tbs. white rice flour instead of the wheat flour. Do not cook the rice flour first. Four Tbs. will make a very thick sauce.

Garlash,  Hungarian, Vegan

Garlash,  Hungarian  

Makes  6  servings;  170 

Calories  per  serving

1  tsp.  oil

2  cloves  garlic,  minced

1  cup  chopped  onions

3  cups  sliced  mushrooms

2  cups  tomato  juice

2  1  pound  cans  kidney  beans,  rinsed  & drained

1  Tb.  lemon  juice

1  tsp.  Vegan  sugar

1  tsp.  paprika

1/16  tsp.  ground cloves

salt  &  pepper  to  taste

3  Tbs.  flour

1/4  cup  water

Heat  oil  in  saucepan  over  medium  heat.  Add 

garlic  &  cook  several  minutes,  until  lightly 

browned.  Add  onions,  mushrooms,  &  1/2  cup  of 

the  tomato  juice.  Cover  &  cook  10  minutes, 

stirring  several  times.  Add  remaining 

ingredients,  except  flour  &  water.  Reduce  heat 

to  low,  cover,  &  cook  15  minutes.  In  a  bowl, 

stir  water  into  flour,  mixing  until  smooth.  Add

to  saucepan  along  with  the  rest  of  the  tomato

juice.  Cook  5  minutes,  stirring  frequently. 

Serve  over  hot  noodles.

Gravies,  Etc., Vegan

Browned  Flour

Keep  Browned  Flour  in  a  plastic  container  in 

the  freezer.  Use  it  for  thickening  gravies  & 

stews.  Place  unbleached  flour  in  a  dry,  heavy 

skillet,  cast  iron  is  the  best.  Stir  constantly

with  a  wooden  spoon  over  high  heat  until  the 

flour  starts  to  turn  colour.  If  it’s  browning 

too  fast,  turn  heat  down.  Pay  extra  attention 

to  the  edges  of  the  pan,  scraping  this  part 

often.  You  can  brown  your  flour  to  a  golden 

beige  or  light  brown,  just  be  careful  not  to 

burn it.  Cool  the  flour  before  storing.  You  can

use  it  directly  from  the  freezer.

Cashew Gravy  

Makes 4 cups 

6 Tbs. soy margarine 

1 medium onion 

6 Tbs. whole wheat pastry flour 

1 1/4 cup raw cashews, finely ground  

3 Vegan bouillon cubes dissolved in 4 cups boiling

water 

5 Tbs. tamari soy sauce

1/2 tsp. garlic powder 

pepper to taste 

Sauté onions in margarine until golden. Stir in flour

and cashews, cook for 3 minutes, stirring all the

while. Add bouillon gradually, whisking constantly

until smooth. Add soy sauce, garlic powder and pepper.

Bring to boil, then turn down heat and simmer until

thick. Puree in batches in blender until smooth. Great

on mashed potatoes. 

Cashew Gravy For Pot Pies 

2 cups hot water 

1/2 cup cashews 

2 Tbs. Braggs liquid aminos 

1 Tb. cornstarch 

2 tsp. each onion powder, nutritional yeast  flakes 

1/2 tsp. salt 

Set aside 1 cup of hot water. Put everything else in

a blender and blend very well, about 5 minutes. Add

2nd cup of water. Pour into a pan and heat til

thickened. Serve over biscuits, or mix with noodles.

Author also makes a vegetable pot pie using this as

the gravy. 

Chickpea Gravy

Copied from “Conveniently Vegan” by Debra Wasserman

Makes about 4 cups,  148 Calories per 1/2 cup

Two 19 oz. cans chickpeas, rinsed and drained

1 cup water

1/4 cup fresh dill, finely chopped

2 Tbs. tamari or soy sauce

Place half of the chickpeas in a food processor bowl. Add water and blend until creemy. Pour the pureed chickpea mixture into a small pot. Add the remaining ingredients. Heat over medium heat for 5 minutes, stirring often. Serve this gravy over Vegan burgurs, baked potatoes, etc.

Golden Gravy

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

Makes about 1 1/2 cups; 106 Calories per 1/2 cup

1/4 cup nutritional yeast flakes 

1/4 cup whole wheat pastry flour 

1 1/2 cups water 

2 Tbs. soy sauce 

2 tsps. oil 

1/4 tsp. onion granules 

1/8 tsp. ground white or black pepper 

Place the nutritional yeast flakes and flour in

a dry, 1  quart saucepan, and toast them over medium

heat, stirring constantly, until they are  lightly

browned. Remove the saucepan from the heat. Gradually

whisk in water, soy sauce, and oil until the gravy is

very smooth. Then whisk in onion granules and pepper.

Cook gravy over medium heat, stirring almost

constantly with wire whisk, until it is thickened,

smooth, and bubbly. Serve immediately. 

Mushroom Gravy  One

2 garlic cloves, minced 

2 1/4 cups water 

Salt and freshly ground black pepper to taste 

1 medium onion, chopped 

1 1/2 cups mushrooms, chopped 

3 Tbs. Tamari 

5 tsp. cornstarch dissolved in 1/4 cup water 

In medium saucepan, heat water, add onion and garlic

and cook, stirring often, until onion is soft, about 5

minutes. Add mushrooms and cook, stirring often, until

they begin to release their juices. Add water, Tamari

and cornstarch, dissolved in water. Stir continuously

and simmer until thickened slightly, about 10 

minutes. Season with salt and pepper.

Mushroom Gravy  Two  

Serves 4      

olive oil 

4 oz or so of mushrooms 

1 small onion 

tamari soy sauce 

water from cooked potatoes or greens, or plain hot water 

handful of flour or 2 Tbs. of kudzu dissolved in water 

tahini (optional) 

Chop up the mushrooms and onion into tiny bits and

set aside. Add enough olive oil to cover the bottom of

your skillet. Add the chopped mushrooms and onion and

sauté until onion is browned. Grab a handful of flour,

or your dissolved kudzu, and add to the pan. Stir this

with the vegetables until the mixture gets pasty.

Start adding hot water, a little bit at a time,

stirring the gravy almost constantly. You can add a

Tb. of tamari and a few shakes of pepper, and tahini

if you want. Keep stirring and adding water until you

get the right consistency. Great on lentil loaf and

mashed potatoes or turnips. 

Nutritional Yeast Gravy

1/3 cup white unbleached flour

1/3 cup nutritional yeast flakes

1/4 cup oil or soy margarine

2 cups water

1 Tbs. soy sauce

Toast the flour over medium  low heat until you begin

to smell it, stirring often. Stir in the yeast, then

add oil. Cook a few minutes until bubbly, then add

water and cook, whisking until it thickens and

bubbles. Add soy sauce, and season with salt and

pepper to taste. Note: This recipe doesn't keep well,

in general.

Onion Gravy, Low Fat  

4 to 6 servings

1 Tb. light oil,  sunflower, peanut, etc., or 2 Tbs.

water or *Vegan vegetable broth  (Recipe follows)

2 large onions, cut into thin half  moons,  cut onion

lengthwise, then make crosswise slices

1/4 tsp. ground or rubbed sage

1 large bay leaf

1/4 tsp. black pepper, or to taste

3/4 cup Vegan vegetable broth or bouillon

3/4 cup broth (Recipe below)

1 Tb. white  vinegar or apple cider vinegar

1 Tb. tamari soy sauce

3 Tbs. unbleached or whole  wheat pastry flour

1/4 cup cold water

Heat the oil in a heavy saucepan over medium high

heat. Add the onions and sauté until transparent, 

about ten minutes. Add the seasonings and stir well.

Lower heat and stir in the broth, vinegar, and tamari.

Simmer for about five minutes, stirring occasionally.

Blend the flour with the water in a small bowl or cup,

mixing well, then pour that into the gravy mixture,

stirring well to blend. Continue to simmer, stirring

occasionally, until the gravy is thickened. Remove

from heat and serve.  Compost  the  Bay  Leaf.

*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.

Rich  Brown  Gravy

Copied  from  "Vegan Vittles",  by  Joanne  Stepaniak  

Makes  about  1 1/2  cups;  88 Calories  per  1/2  cup  

2  Tbs.  cornstarch

3  Tbs.  soy  sauce

1 1/2  cups  water

1/2  tsp.  garlic  granules

2  Tbs.  tahini

Place  the  cornstarch in  a  1  quart  saucepan,  & 

stir  in  the  soy  sauce  to  make  a  smooth,  thin 

paste.  Gradually  whisk  in  the  water  &  garlic 

granules.  Place  the  saucepan  over  medium  high 

heat,  &  cook  the  gravy,  stirring  constantly 

with  a  wire  whisk,  until  it  thickens  &  comes 

to  a  boil.  Remove  the  saucepan  from  the  heat, 

&  beat  the  tahini  into  the  gravy  using  the 

wire  whisk.  Serve  the  gravy  at  once,  or  cover 

the  saucepan  with  a  lid  to  keep  it  warm.

Roasted  Garlic  Gravy

Copied  from  "Vegan Vittles",  by  Joanne  Stepaniak  

Makes  about  2  cups;  55 Calories  per  1/4  cup  

1  large  head  of  garlic

6  Tbs.  whole  wheat  pastry  flour

2  Tbs.  olive  oil

2  cups  water  or  Vegan  vegetable  broth (recipe above)

2  Tbs.  soy  sauce

1  tsp.  each  dried  thyme  leaves,  crumbled,  dried marjoram  leaves

To  roast  the  garlic,  peel  off  as  much  papery 

skin  as  will  come  off  easily  while  keeping  the

head  intact.  Brush  or  rub  the  garlic  liberally

with  olive  oil.  Place  the  garlic  in  a  small, 

shallow  baking  dish  in  the  toaster  oven,  & 

roast  it  at  375  until  the  outside  is  brown  & 

the  innermost  cloves  are  soft,  about  20  to  30 

minutes.  Allow  the  garlic  to  cool.  Then  slice 

off  the  top  &  squeeze  the  roasted  cloves  from 

the  skin  into  a  small  bowl.  Mash  the  garlic 

with  a  fork,  &  set  it  aside.  Place  the  flour 

in  a  2  quart  saucepan,  &  roast  it  over  medium

heat,  stirring  constantly,  until  it  is  fragrant

but  not  browned.  Stir  in  the  olive  oil  & 

roasted  garlic,  &  cook  5  minutes  on  low  heat, 

stirring  often.  Briskly  stir  or  whisk  in  the 

water  or  broth,  soy  sauce,  &  herbs.  Simmer  the

gravy  for  20  minutes,  stirring  occasionally. Serve  hot.

Sasage Gravy

Serves 4    

1/2 medium onion, chopped 

4 to 5 garlic cloves, chopped 

LOTS of olive oil 

4 Vegan *sasage patties, chopped  (Homemade recipe follows) 

1/4 to 1/2 cup flour 

2 to 4 cups soy milk, plain flavour works best, low

fat or regular 

LOTS of freshly ground pepper 

LOTS of salt  

There are no exact measurements for the oil and

soy milk, because consistency is what you're after

when they are mixed with the flour. You may have to

adjust the amount of oil when creating your flour

paste and the amount of soy milk when adding to the

paste. Sauté the onion and garlic with some olive oil,

about 1 tsp., in a large sauce pan over medium heat,

about 10 minutes, the onions should become

transparent. Add chopped sasage patties and sauté

until cooked. When cooked, set aside half of the

sasage mixture, leaving as much oil in the pan as

possible. Add more olive oil,  about 1/4 cup, to the

pan and continue to cook over medium heat. Slowly stir

in 1/2 cup,  approximately,  of flour. You're aiming

at making a paste,  roux, with the flour and oil, so

you may have to add more oil as needed. Stir the flour

every minute or so as it browns to desired colour, 

anywhere from light to dark brown is fine, about 5

minutes. Slowly whisk in as much soy milk as needed to

create a thick gravy. Add the reserved sasage mixture,

a lot of salt and pepper,  very important, and

continue to cook until thoroughly heated. Serve

immediately over fresh Vegan biscuits. 

*Sasage,  Vegan  &  Fat  Free  

Makes  about  10  patties;  66  Calories  per  patty

In  a  bowl  soak  together:

1  cup  dry  textured  vegetable  protein  granules

3/4  cup  boiling  water

2  Tbs.  soy  sauce

When  soft,  add  &  mix  well:

1/2  cup  reduced  fat  firm  tofu,  mashed

2  tsp.  crumbled  sage  leaves

1  tsp.  marjoram

1/2  tsp.  garlic  powder

1/2  tsp.  onion  powder

1/2  tsp.  thyme

1/2  tsp.  salt

1/2  tsp.  red  pepper  flakes

black  pepper  to  taste

1  tsp.  liquid  smoke  (optional)

When  cool  add:

1/2  cup  gluten  flour,  or  unbleached  flour

Mix  well  with  hands,  then  shape  into  10  thin 

patties  or  20  small  sasages.  Steam  fry  in  2 

batches  in  a  lightly  oiled  cast  iron  skillet 

over  medium  heat,  covered,  until  firm  & 

browned,  7 to 10  minutes  per  side  for  patties, 

at  least  20  minutes  total  for  sasages.  These 

can  be  refrigerated  or  frozen  for  later  use. 

To  reheat,  place  in  a  covered,  lightly  oiled 

skillet  with  a  few  Tbs.  of  water,  & cook  over 

high  heat  until  the  water  has  evaporated. 

Yeast  Gravy  

Makes  about  2 1/2  cups;  27 Calories  per  1/4  cup

Whisk  in  a  heavy  saucepan  over  high  heat:

1/3  cup  unbleached  all  purpose  or  whole  wheat pastry  flour

When  the  flour  smells  toasty,  remove  from  heat &  whisk  in:

2 1/2  cups  water

1/3  cup nutritional  yeast  flakes

2  Tbs.  soy  sauce

1/2  tsp.  salt

Place  over  high  heat  again,  &  stir  until  it 

thickens  &  comes  to  a  boil.  Reduce  heat  & 

cook  2  to  5  minutes.  This  keeps  well  in  the 

fridge  for  a  week.  It  will  thicken  up  when 

chilled,  so  you’ll  probably  have  to  add  a  bit 

of  water  when  reheating.

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