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Hash, Vegan

Hash,  Corned  Belief  Hash

1  cup  diced  potato,  frozen  can  be  used

1  Tb.  bell  pepper,  red,  green,  or combination

2  Tbs.  *Vegan  bakin  bits (Recipe follows)

1/3  cup  chopped,  or  2  Tbs.  instant  dried onions

1  Tb.  Bragg’s  Liquid  Aminos,  or  soy  or  tamari sauce

1/2  tsp.  black  pepper

In  a  hot  large  non  stick  skillet  add 

ingredients  in  the  order  listed,  spreading  out 

the  initial  layer  of  potatoes  evenly.  Cook  at 

medium  high,  turning  &  mixing  to  keep  from 

burning,  until  evenly  browned,  about  5   minutes.

If  food  in  skillet  tends  to  stick,  spray  with

cooking  spray,  then  wipe  surface  with  a  paper 

towel,  leaving  only  a  fine  patina  of  spray  on 

the  pan.

*Vegan Bakin Bits

2 cups texturized vegetable protein  

1/2 cup liquid amino acids or tamari 

4 Tbs. maple syrup 

1 1/3 cups boiling water 

1/2 tsp. garlic powder 

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

Comments from robertjaimes :

Best flavor if brought to room temperature before using.

Vegan Hacienda Hash

I have used this for many different thing, such as a side dish, or as part of a filling for sandwiches or wraps, or mixed with grains for a hearty entree, or as a chunky dip for tortilla chips or crackers. By Dancer^; Makes 4 to 6 servings; 273 Calories per serving 

4 cups potatoes, peeled,and diced

1 1/2 Tbs. safflower oil

1 1/2 cups onions or red onions, diced

2 cups zucchini, diced

1 cup cut corn,  fresh or frozen

1 cup red peppers, destemmed,deseeded, and diced

1 cup green peppers, destemmed,deseeded, and diced

1/4 cup jalapeno peppers, destemmed,deseeded, and diced

3/4 cup green onions, thinly sliced

1 Tb. garlic, minced

1/4 cup freshly chopped parsley

1 1/2 tsps. chili powder

1 tsp. ground cumin

1 tsp. salt

1/4 tsp. freshly ground black pepper

In a large non stick skillet, sauté the potato in the safflower oil for 5 minutes. Add the onion and sauté an additional 5 minutes, stirring often. Add the zucchini, corn, all of the peppers, and continue to sauté the mixture for 5 additional minutes, stirring often. Add the green onions and garlic, and sauté an additional 3 to 5 minutes or until the vegetables are tender. Add the remaining ingredients and cook an additional 2 minutes to allow the flavors to blend.

Jams, Marmalades, Vegan

Easy Orange Marmalade

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

1 medium navel orange

2 Tbs. water

1/2 Vegan cup sugar

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

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

Orange Marmalade

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

2 cups thinly sliced orange rind

1 quart chopped orange pulp

1 cup thinly sliced lemons

1 1/2 quarts water

5 cups Vegan sugar

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

Kabobs, Vegan

Kabobs,  Tofu  

Makes  4  servings;  312  Calories per  serving

8  pearl  onions,  peeled

8  mushrooms

2  cups  fresh  pineapple,  cut  into  1  inch  pieces

1  1 pound  can  small,  whole  potatoes,  drained

1  cup  red  or  green  bell  pepper,  cut  into  1 

inch  squares

1  pound  firm  tofu,  cut  into  1  inch  cubes

8  cherry  tomatoes

Marinade:

1/4  cup  soy  sauce

1/4  cup  water

1  tsp.  sesame  oil

1/2  tsp.  dried  oregano

1/4  tsp.  garlic  powder

1/8  tsp.  ground  ginger

Place  onions,  mushrooms,  pineapple,  potatoes,  & 

bell  peppers  in  a  large  plastic  bag  &  set  in 

a  large  bowl.  Add  tofu.  Set  cherry  tomatoes 

aside.  In  a  bowl,  combine  all  marinade 

ingredients,  mixing  well.  Reserve  some  of  the 

marinade  for  basting.  Pour  over  ingredients  in 

bag.  Marinate  in  fridge  4  to  5  hours,  or 

longer,  turning  bag  over  several  times.  To 

Cook:  Thread  the  marinated  ingredients,  along 

with  the  cherry  tomatoes,  alternately  on  4 

skewers.  Place  on  a  broiler  rack  or  outdoor 

grill.  Cook  until  edges  of  fruits  &  vegetables 

are  crisp.  Turn  several  times  &  baste  with 

marinade  while  cooking.

lasagne  Recipes, Vegan

Chard lasagne

Vegan lasagne noodles, enough for 3 layers

1 pound. firm tofu

2 1/2 to 3 cups tomato sauce

1 bunch chard

2 to 3 Tbs. nutritional yeast flakes

1/2 tsp. salt

1 tsp. thyme

1 tsp. basil

3 Tbs. canola oil

1 onion

3/4 to 1 pound mushrooms

1 1/2 cup cauliflower pieces

Mash the tofu in a bowl and add salt,  nutritional

yeast flakes, spices, and 1/2 cup tomato sauce. Chop

cauliflower and onion finely and sauté in oil. Slice

mushrooms, and add to the cooking vegetables after

they have softened. When thoroughly cooked, add

vegetables to  the tofu and mix well. Cook the lasagne

noodles in water. Grease your casserole pan lightly

with some oil to help prevent sticking. Place a layer

of noodles down and spoon on a layer of tomato sauce.

Cover with a layer of tofu and vegetables. Wash and

remove stem and thick ribs from chard. Sauté in water

until wilted. Add half to the lasagne, spreading

evenly, and add more sauce. Repeat with noodles, tofu,

chard and sauce. For the top portion, layer noodles,

remaining tofu and sauce. Preheat oven to 375 and cook

30 to 35 minutes,  or until bubbly and hot.

Crepe Noodles, for lasagne Noodles 

2 cups pastry flour 

2.5  cups water 

1 tsp. salt

Use lasagne noodles prepared according to the

package or your preference, or if no lasagne noodles

in the cupboard, make crepes.  They are a little

softer than noodles. Mix flour, salt and 2.5 cups

water together until smooth and very thin, adding

water to achieve the consistency of cooking oil. Using

a non  stick crepe pan, whisper non  stick  cooking 

spray over it three times or give one very short burst

of non  stick spray, then wipe with a paper towel.  If

your non  stick pan is in great shape, you don't need

anything else. Heat the pan until a drop of water

sizzles and vanishes. Pour in about .5 cups of the

batter and swirl like a crepe. Cook until it releases

from the pan with curled edges, then flip and cook on

the other side till slightly brown. Repeat until all

the batter is gone. This goes pretty quickly. Author

also sometimes makes lasagne noodles with 1 cup pastry

flour, 1 cup whole wheat flour and finely chopped

spinach, but that's a lot of work.  If you decide to

do this, double it and make some spaghetti, too.  They

dry well hanging in the dark pantry.

Eggplant Zucchini Spinach lasagne

1 large eggplant

1 zucchini

1 bunch fresh spinach, or box frozen

1 purple onion, chopped coarse

garlic to taste

Italian mixed seasoning

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

box of spinach lasagne

1 jar fat free seasoned *marinara  (or recipe follows)

soy cheeze, grated and to taste  (Check for recipes under “Cheezes” to find what you might like)

Boil lasagne noodles till tender, meanwhile simmer

chopped onion and garlic in vegetable broth till

tender add Italian seasoning and salt and pepper to

taste add marinara to onion/ garlic mix and blend.

Slice the eggplant and lasagne in 1/2  inch slices,

wash and chop spinach into 1/2  inch strips. Spray

large pyrex pan with non stick spray and layer: Sauce,

noodles, soy cheeze, sliced vegetables, sauce,

noodles, soy cheeze, vegetable, top with  sauce and

soy cheeze. Bake 300 for 45 minutes. Let set a few

minutes before serving, this freezes well and is even

better the next day.

*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.

*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.

Lasagne  Roll  Ups  

Serves  6,  2  roll  ups  per person; 174  Calories  per  roll  up

12  ripple  edged  Vegan  lasagne  noodles  

1 Tb.  oil

3/4  cup  chopped  onion

2  10  oz.  pkgs.  frozen  chopped  spinach,  thawed &  drained

1/2  tsp. each  freshly  grated  nutmeg,  salt

black  pepper  to  taste

1/2  cup  plain  low  fat  Vegan  *yogirt  (Recipe follows)

4  ozs.  shreddable,  meltable  Vegan  cheeze, *motzarella  type  (Recipes below)

1  Tb.  soy  margarine

1  Tb.  arrowroot

1  cup  Vegan  *evaporated  skim  soy  milk (Recipe follows)

1/2  cup  low  fat  or  non fat  soy  milk

2  tsps.  *Vegan  vegetable  broth  (Recipe follows)  or  Vegan bouillon  cube

1/4  cup  Vegan  *pirmeshin  cheeze  (Recipe  follows)

Preheat  oven  to  350.  Cook  the  lasagne  noodles 

in boiling  water according  to  package  directions 

until  just  tender,  about  12  minutes.  Drain  & 

set  aside,  lay  flat.  Heat  oil  in  non  stick 

skillet  &  sauté  onions.  Combine  with  the 

spinach,  spices,  Vegan  yogirt,  & Vegan  motzarella

type  Vegan  cheeze  &  set  aside.  In  the 

meantime,  melt  soy  margarine  in  a  saucepan,  add

the  arrowroot,  &  cook  about  1  minute,  stirring

until  smooth.  Pour  in  Vegan  evaporated  soy 

milk  &  the  regular  nonfat   soy  milk  &  blend 

until  creemy.  Add  the  Vegan  vegetable  broth  & 

stir  until  dissolved.  Remove  from  heat.  Spread 

a  little  of  the  sauce  in  a  9x13  inch  baking 

dish.  Then  spoon  about  1/4  cup  of  the  spinach 

mixture  on  each  lasagne   noodle  &  roll  up  in 

jelly  roll  fashion.  Place  filled  noodles 

alongside  each  other  in  the  baking  dish.  Pour 

remaining sauce  on  top  &  sprinkle  with  the 

Vegan  parmeshin  cheeze.  Bake  for  30  to  35 

minutes,  until  hot  &  bubbly. 

*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.

*Mizzarella Cheeze

1 cup water 

2 garlic cloves, roasted 

2 Tbs. fresh lemon juice 

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

cheezier 

1/4 cup nutritional yeast 

3 Tbs. Quick  cooking rolled oats 

1 Tb. Arrowroot,  or cornstarch 

1/8 tsp. dry mustard 

1.5 tsp. onion powder 

1/2 tsp. salt, or salt  free seasoning 

Place all ingredients in a food processor or

blender, and process until completely smooth. Pour

into a small saucepan and cook over medium heat,

stirring constantly, until smooth and thick.  Cook the

sauce until you reach the consistency you want,  it

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

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

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

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

*Mizzarella, Mock 

1/2 cup nutritional yeast flakes 

1/4 cup cornstarch 

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

flavour             

1 tsp. salt 

1/2 tsp. garlic powder 

2 cups water 

1/2 cup oil 

Mix the dry ingredients in a saucepan. Whisk

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

constantly until it thickens & bubbles,  it goes

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

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

slowly add the remaining water. Cook until thickened &

bubbly,  it will have the consistency of nacho cheeze

sauce, which btw this is great for.

*Mostarella  Cheeze  

Makes  3  cups;  33  Calories per  2  Tbs.

2  cups  water

1/2  cup  nutritional  yeast  flakes

1/3  cup  quick  cooking  rolled  oats

1/4  cup  Tahini

4  Tb.  Arrowroot  or  cornstarch

3 to 4  Tbs.  lemon  juice

1  Tb.  onion  granules

1  tsp.  salt

Process  all  the  ingredients  in  a  blender  for 

several  minutes  until  very smooth.  Pour  into  a 

saucepan  & cook  over  medium  heat,  stirring 

constantly,  until  very  thick  &  smooth.  Pack 

into  a  lightly  oiled,  3  cup  rectangular  mold, 

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

pack  into  a  small,  straight  sided,  cylindrical 

container.  Cool,  cover,  &  chill  overnight.  To 

serve,  turn  out  of  the  mold  &  carefully  slice.

Keep  refrigerated.

*Evaporated Soy milk

by  Kree; 2 minutes, 2 minutes preparation

It actually makes slightly over a cup, so make sure you measure before you add it! 1 cup is 0 calories

8 oz. water

6 Tbs. “Better Than Milk” soy milk powder

Mix together water and soymilk powder. You may want to use a wire whisk, because sometimes the powder doesn't like to dissolve.

Pour into a measuring cup until you have 1 cup, you can get rid of the excess.

Note: This recipe works for Better than Milk brand; I'm not sure about any others! The secret is adding 3 times as much soymilk powder as is directed.

*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.

*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.

Lentil lasagne

2 cups green brown lentils

I tin crushed tomatoes

1 Tb. tomato paste

2 garlic cloves

Italian herbs

1 packet Vegan lasagne sheets, wholemeal is best

silken tofu, amount varies depending on size of dish

1 tsp. paprika

Vegan *bread crumbs  (Recipe follows)

Soak and cook lentils.  Drain.  Add lentils,

tomatoes, paste, garlic and herbs to saucepan and cook

10 minutes until hot. Layer alternately with lasagne

sheets, finishing with lentil mixture on top. Mash

silken tofu in a bowl and add paprika to taste.  Spoon

over lasagne. Top with bread crumbs. Bake in oven at

350 to 400 for about 30 minutes.

*Vegan Breadcrumbs

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

1 tsp. dried parsley

1/4 tsp. dried basil

1/4 tsp. dried oregano

salt and pepper

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

Meet & Cheeze & Spinach lasagne

by flitenrs; Makes 12 servings;  172 Calories per serving 

Spinach Ricotta Cheeze mixture:

1  10 1/2 ounce pkg. firm tofu, well drained 

8 oz. tofutti Vegan *creem cheeze (Or make your own, recipe follows)

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

1 large white onion, chopped

4 garlic cloves, chopped

2 tsps. each basil, parsley dried or fresh

ground pepper; salt

9 Vegan lasagne noodles, cooked

20 ounces tomato sauce

12 ounces frozen Morningstar soy crumbles (*Or make your own burgurs, & crumble, Recipe below, or for other burgur ideas, look under “Burgurs, Vegan”)

2 cups mushrooms, chopped

Vegan *pirmshin cheeze (optional) (Recipe follows)

In olive oil, sauté chopped onions and garlic, Stir in mushrooms, basil and parsley and sauté for a few more minutes. In a bowl, combine sauté pan contents with well squeezed/drained tofu and Vegan creem cheeze. Add well drained spinach to sauté pan and heat briefly to remove any remaining moisture in spinach, Incorporate into "cheeze" mixture, Salt & pepper liberally. Cover bowl and let sit in fridge for at least 30 minute,preferably over night, the longer it sits together, the better the flavors meld, this is also nice because you get 1/2 the prep done the night before and can throw your lasagne together in minutes the next day.

Heat Morningstar crumbles in pan with some of the tomato sauce, about 1/2 to 1 cup. Cook lasagne noodles according to package, usually 12 minutes, Add oil to salted boiling water to keep noodles from sticking to one another. Spray 9x13 dish with non stick, Layer 3 noodles, layer half remaining tomato sauce, layer half of "cheeze" mixture, 2nd layer noodles, layer all Morningstar mixture, layer second half of "cheeze" mixture, 3rd layer noodles covered with remaining tomato sauce. Sprinkle top liberally with Vegan pirmishin cheeze. Cover with foil & bake at 400 for 30 minutes, and uncovered for another 10 minutes. Let sit for 5 minutes before serving.

*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)

Blend  until  very  smooth.  Pour  immediately  into 

a  rectangular,  small,  oiled  or  non  stick  loaf 

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

Cover  tightly  &  refrigerate  until  firm,  about 

an  hour.  When  the  loaf  is  firm,  loosen  the 

edges  with  a  knife,  &  invert  on  a  plate 

covered  with  an  8"  double  square  of  cheezecloth

or  a  towel.  This  will  soak  up  any  liquid 

that  might  weep  out,  which  often  happens  to 

agar  mixtures.  Wrap  the  loaf  in  the 

cheezecloth,  place  the  whole  thing  in  a  plastic

bag  &  refrigerate.  After  a  day,  you  can 

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

*Lentil  Grain Burgurs  

Makes  12  Burgurs;  88 Calories  per  burgur

1/2  cup  brown  rice,  uncooked

1/2  cup  barley,  uncooked

1/2  cup  dried  lentils,  uncooked

4 3/4  cups  water

1/2  cup  coarsely  shredded  carrots

1/2  cup  finely  chopped  onions

1/2  cup  finely  chopped  celery

1  tsp.  dried  oregano

1/2  tsp.  cayenne  pepper

1 1/4  tsps.  garlic  powder

1/2  tsp.  paprika

3/4  tsp.  salt

In  a  large,  heavy  saucepan,  combine  all 

ingredients.  Bring  to  a  boil  over  medium  heat. 

Reduce  heat  to  low  &  simmer,  uncovered,  50 

minutes,  or  until  all  of  the  liquid  has  cooked

out  &  the  mixture  is  sticky.  Stir  occasionally

while  cooking,  &  stir  frequently  toward  the 

end  of  cooking  time.  Place  mixture  in  fridge  &

chill  thoroughly.  Overnight  is  best.  To  prepare

burgurs:  Preheat  a  non  stick  skillet  over 

medium  heat.  Wet  hands  slightly  &  shape  chilled

mixture  into  burgurs,  using  1/2  cup  of  mixture

for  each  burgur.  Cook  until  burgurs  are  nicely

browned  on  both  sides,  turning  carefully.

*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. 

Potato & Spinach lasagne 

Makes 6 servings;173 Calories per  serving

Cooking  spray

1  10 oz.  box  frozen  chopped  spinach,  defrosted

1 3/4  pounds  potatoes

1  red  onion,  chopped

1  cup  *Vegan  vegetable  stock (Recipe follows)

2  shallots,  minced

1  leek,  white  part  only,  chopped

2  garlic  cloves,  minced

juice  of  1/2  lemon

1  Tb.  fresh  thyme  leaves,  or  1  tsp.  crushed dried

1  tomato,  peeled,  seeded  &  diced

3  Tbs.  Vegan  *Pirmeshin  Cheeze (Recipe follows)

Lightly  spray  a  9x13  inch  baking  dish  with 

cooking  spray.  Squeeze  moisture  from  spinach  & 

set  aside.  Peel  potatoes  &  cut  into  1/8  inch 

slices.  Arrange  one  third  of  the  potato  slices 

in  baking  dish,  overlapping  slightly,  to  cover 

bottom  of  dish  in  an  even  layer.  Cover  evenly 

with  half  the  onion  &  half  the  spinach.  Repeat

layers,  finishing  with  the  final  layer  of 

potatoes.  Preheat  oven  to  375.  In  a  large  

saucepan,  bring  Vegan  stock  to  a  boil.  Add 

shallots,  leek,  &  garlic.  Reduce   heat,  simmer 

for  5  minutes.  Add  lemon  juice  &  thyme.  Pour 

mixture  over  potatoes.  Cover  with  foil  &  bake 

for  30  minutes.  Remove  cover;  continue  baking 

until  top  is  richly  browned  &  potatoes  are 

tender  when  pierced,  another  15  to  20  minutes. 

Sprinkle  diced  tomato  &  Vegan  Parmeshin  Cheeze 

over  lasagne,  bake  5  minutes  longer.  Remove 

from  oven  &  let  stand  10  minutes  before 

cutting  into  squares.

*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.

*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.

Raw lasagne

Serve 2 or more pieces per person, Serves 3 to 4

1/4 cup green pepper, destemmed, deseeded, and finely diced

1/4 cup red pepper, destemmed, deseeded, and finely diced

1/4 cup carrot, finely diced

1/4 cup celery, finely diced

2 T. green onion, minced

1 to 2 medium zucchini, very thinly sliced on the diagonal,  need 24 slices

1/4 cup *Garlic and Herb Marinade, divided (Recipe follows)

1 recipe of *Artichoke Paté (Recipe follows)

1 recipe of *Tomato and Herb Paste (Recipe follows)

Begin the raw lasagne by preparing the marinated vegetables. In a small bowl, place the green pepper, red pepper, carrot, celery, and green onion, and stir to combine. In medium bowl, place the slices of zucchini, drizzle 2 Tb. of the Garlic and Herb Marinade over the zucchini, and move the slices of zucchini around in the bowl to thoroughly coat the slices with the marinade. Add the remaining 2 Tb. of the Garlic and Herb Marinade to the chopped vegetable mixture and toss well to combine. Place the zucchini slices and chopped vegetable mixture in the refrigerator and leave them to marinate for several hours to soften them slightly and infuse them with the flavors of the marinade.

Remove the marinating vegetables from the refrigerator. Prepare the Artichoke Paté and Tomato and Herb Paste according to their recipe instructions. Assemble the pieces of lasagne on a large platter. To assemble each piece of raw lasagne: place one slice of the marinated zucchini, carefully spread 1 T. of the Artichoke Paté over the slice of zucchini, then 1 Tb. of the chopped marinated vegetables, followed by 1 tsp. of the Tomato and Herb Paste, repeat the layers, and place a slice of zucchini on top. Repeat the layering procedure with the remaining ingredients.

*Garlic and Herb Marinade

by Chippie; Makes 4 servings; 175 Calories per serving 

1/3 cup water

1/3 cup vinegar

1/3 cup vegetable oil

6 cloves garlic, minced

1 tsp. dried thyme

1 tsp. dried Italian herb seasoning

 tsp. dried rosemary, crushed

1 tsp. salt

1 tsp. ground black pepper

In a medium bowl, combine the water, vinegar, oil, garlic, thyme, Italian style seasoning, rosemary, salt and ground black pepper.

Mix well.

*Artichoke Pate

by rosasharn;6 servings;  1  serving  is 147 Calories 

6 canned artichoke bottoms in water, drained

2 Tbs. lemon juice

2 Tbs. olive oil

1/4 cup pirmishin cheeze (Recipe follows, or use a soy brand)

1 Tb. oregano, minced

pepper

1/4 cup walnuts, toasted and chopped

1/4 cup low fat rizcota cheeze or lowfat silken tofu (Recipe for rizcota follows, or use a soy brand)

Place artichoke bottoms, lemon juice and olive oil in a blender or a food processor and puree. Add Pirmesan cheeze, oregano and walnuts and pulse 5 or 6 times. Remove from blender and stir in rizcota cheeze. Add pepper to taste. Serve with peppered crackers.

*Pirmeshin Cheeze  

Serves  24

1  cup  yeast  flakes

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

1/2  tsp.  salt

Place  all  ingredients  in  a  food  processor, 

process  until  almonds are  very  finely  ground. 

Sprinkle  on  top  of  desired  foods.  Store  in  an 

airtight  container  in  refrigerator.

*ALMONDS, BLANCHING 

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

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

nuts to slip skins.

*Rizcotta Cheeze, Quick Tofu Rizcotta Cheeze

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

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

This recipe works best with very fresh tofu.

1/2 pound medium firm tofu, mashed and drained

3 Tbs. soy milk

1/4 tsp. salt

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

*Tomato & Herb Paste

From http://www.veganchef.com/. Yield: 1/2 Cup

8 sun dried tomatoes

water

2 Tbs. freshly chopped basil

2 Tbs. freshly chopped parsley

1 Tb. garlic, minced

1 Tb. olive oil

1/8 tsp. sea salt

In a small bowl, place the sun dried tomatoes, cover them with water, and set them aside for 20 to 25 minutes to rehydrate. Drain the water from the sun dried tomatoes, but reserve it for use in the recipe. Transfer the rehydrated tomatoes to a food processor, add 3 Tbs. of the soaking liquid,  saving the remainder for use in another recipe, and process for 1 minute. Scrape down the sides of the container, add the remaining ingredients, and process for 1 to 2 minutes to form a smooth puree. Taste and adjust seasonings, to taste. Transfer the mixture to an airtight container and store in the refrigerator. Serve as a dip or spread for vegetables, crackers, or breads, as a sandwich filling, or to add flavor to sauces, dressings, salads, grains, or other side dishes.

*Pirmeshin Cheeze  

Serves  24

1  cup  yeast  flakes

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

1/2  tsp.  salt

Place  all  ingredients  in  a  food  processor, 

process  until  almonds are  very  finely  ground. 

Sprinkle  on  top  of  desired  foods.  Store  in  an 

airtight  container  in  refrigerator.

*ALMONDS, BLANCHING 

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

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

nuts to slip skins.

*Rizcotta  Cheeze,  Tofu  

15  Calories  per  1  oz.

1  Tb.  lite  tofu,  firm

1/2  Tb.  nutritional  yeast

1/2  tsp.  onion  powder

2  tsps.  garlic,  pureed

3/4  tsp.  salt

1/4  cup  parsley,  finely  chopped

2  tsps.  basil

Mix all   ingredients  with  tofu  until  the 

consistency  of  rizcotta,  smooth  &  creemy. 

Red Lentil Lasagne

1 onion, sliced finely

3 garlic clove, minced

1 red chili, deseeded

2 stalks  celery, chopped very finely 

1/2 cup water

1 pound broccoli

1 zucchini

1/2 pound mushroom

1 pint  *Vegan vegetable stock (Recipe follows) 

1 cup  red lentils

1 can   tomatoes

2 tsps. oregano

2 tsps.  basil

1/2 tsp. each salt, pepper

1/2 cup corn

2 Tbs. tomato puree or paste

12 sheets spinach lasagne

1/4 cup  water

2 Tbs.  flour

1/2 cup  soy milk

1 garlic clove

1/4 tsp. each  salt, pepper

3 Tbs. nutritional yeast flakes

1/4 tsp. turmeric

Steam onions, garlic, chili and celery in the half

cup of water. Add stalks of the broccoli and the

mushrooms and simmer for about five minutes.  Add the

stock, the canned tomatoes, the herbs, salt and

pepper, the lentils and the broccoli florets. Simmer

till the lentils are tender.  Add the corn and the

tomato puree. The resulting mixture should be fairly

sloppy still because it has to go into the oven for 20

minutes.  In another pan stir the flour into the cold

1/4 cup of water till a paste is made.  Put on the

heat and slowly add the soy milk making  sure to avoid

lumps.  Add the crushed clove of garlic, some salt and

pepper, the nutritional yeast flakes and the turmeric.

You should end up with a pourable cheeze sauce.  Layer

the mixture with the lasagne sheets, you can use no

boil spinach lasagne, finishing with a layer of

lasagne sheets. Cover with the cheeze sauce and stick

in the oven at about 330 degrees for  20 minutes.

*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.

*Sunflower Pate  (Sunflower Pate lasagne Follows)

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 tin and pour the pate

mixture into it. Place in the oven and immediately

turn the heat down to 350 F. 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. 

Sunflower  lasagne 

Serves 6 to 8 

1 box of Vegan lasagne noodles, no  boil or pre  boil type 

2 cups tomato sauce,  you’re own or store  bought

2 cups mushrooms, sliced 

1 onion, chopped 

4 to 6 garlic cloves, minced 

1/2 cup black olives, sliced 

1 carrot, grated 

1 red pepper, sliced thin 

any other vegetables you want, spinach and zucchini,etc.

1 pound medium  firm tofu 

1 Tb. dried basil 

1/2 Tb. dried oregano 

sea salt to taste 

2 tsps. lemon juice 

1 recipe *Sunflower Pate (Recipe above) 

1 recipe Vegan *Cheeze Sauce (Recipe  follows) 

If you have to pre boil your noodles, do so. Make up

one recipe of sunflower pate, but do not bake it. In a

frying pan, combine all the vegetables and herbs and

sauté until they reach desired tenderness. In your

food processor, blend the tofu with the basil,

oregano, sea salt and lemon juice, just to combine, 

don't blend too smooth. In a 9x9 inch baking pan,

place a layer of tomato sauce, then a layer of

noodles. Add the herbed and crumbled tofu, then a

layer of sauce. Add a layer of noodles, then pour the

entire recipe of sunflower pate over them as another

layer. Add a layer of tomato sauce over the pate. Add

a layer of noodles, then the sautéed vegetables. Then

a layer of noodles, a layer of tomato sauce, and pour

the cheeze sauce over all. Cover with foil and bake in

a 400  degree oven for 45 to 60 minutes. Remove the

foil and return to oven for 10 minutes,  or less, to

brown the cheeze sauce topping. Let stand for at least

20 minutes before serving.

*Cheeze  Sauce  

Makes  4  cups;  61  Calories  per 

1/2  cup  serving

1  potato,  peeled  &  coarsely  chopped

1 carrot,  coarsely  chopped

1  onion,  coarsely  chopped

1  cup  water

1/2  cup  firm  silken  tofu,  drained  &  crumbled

1/2  cup  nutritional  yeast  flakes

2  Tb.  lemon  juice

1 1/4  tsp.  salt

1  tsp.  onion  granules

1/4  tsp.  garlic  granules

Place  the  potato,  carrot,  onion  &  water  in  a 

saucepan  &  bring  to  a  boil.  Cover  &  reduce 

heat  to  medium.  Simmer  for  about  10  minutes, 

or  until  the  vegetables  are  tender.  Transfer  to

a  blender  along  with  remaining  ingredients. 

Process  until  velvety  smooth.

Tofu  Spinach  lasagne  

Makes  6  servings;  284 Calories  per  serving

1  8  oz.  pkg.  Vegan  lasagne  noodles

1  32  oz.  jar  Vegan  spaghetti  sauce,  70 

Calories  or  less  per  half  cup  serving,  or *homemade, recipe follows

1 1/2  cups  water

Filling:

1  pound  soft  or  medium  tofu

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

&  drained  well

1  tsp.  oregano

1/2  tsp.  dried  basil

1/8  tsp.  garlic  powder

In  a  large  bowl,  combine  sauce  &  water.  Set 

aside.  Drain  tofu  slightly,  but do  not  squeeze 

out  the  water.  Place  in  a  blender  &  blend 

until  smooth.  Spoon  into  a  bowl  &  add 

remaining  filling  ingredients,  mixing  well.  To 

assemble  lasagne,  spread  1  cup  of  the   sauce 

in  the  bottom  of  a  9x13  inch  pan.  Top  with 

1/3  of  the  cooked  lasagne  noodles,  then  1/2 

cup  of  the  sauce.  Next,  spoon 1/2  of  the  tofu 

mixture  over  the  noodles  &  top  with  another 

1/2  cup  of  the  sauce.  Top  with  another  1/3  of

the  noodles.  Press  them  down  firmly  onto  the 

filling.  Repeat  layers,  adding  1/2  cup  sauce, 

remaining  tofu  mixture,  1/2  cup  sauce,  & 

remaining  noodles.  Again,  press  noodles  down 

firmly.  Spoon remaining  sauce  over  noodles, 

making  sure  noodles  are  entirely  covered  with 

sauce.  Preheat  oven  to  350.  Bake  40  minutes, 

covered.  Uncover  &  continue  to  bake  20  more 

minutes.  Cut  into  squares  to  serve.

*Little Joe's Spaghetti Sauce

by lynnski / LA; 12 servings;  86  Calories per serving  2? hours 20 minute preparation

3 Tbs. olive oil

1 medium onion, chopped

2 Tbs. bell peppers, minced

1 celery, chopped

1 garlic clove, minced

1 28 oz. can whole tomatoes, chopped

1 28 oz. can tomato puree

1 Tb. dried basil

1 Tb. crushed dried oregano

1 bay leaf

1/2 cup dry red wine

1 cup water

2 tsps. salt

1/2 tsp. black pepper

Heat oil in a large heavy pot. Add onion, green pepper, celery and garlic and sauté until vegetables are tender. Add tomatoes, tomato puree, basil, oregano,and bay leaf. Simmer for one hour, stirring frequently. Add wine, water, salt and pepper. Simmer one hour longer. If sauce is too thick, add water.

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