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Nuts,  Blanching  Procedures

BLANCHING NUTS, GENERAL 

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

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

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

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

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

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

arrest further heatings and drain again. Pinch or rub off 

skins. 

BLANCHING HICKORIES 

Like pecans, hickories do not need blanching. 

BLANCHING BUTTERNUTS 

Like pecans, butternuts do not need blanching. 

ALMONDS, BLANCHING 

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

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

nuts to slip skins. 

FILBERTS, BLANCHING 

Place in a shallow pan in a 250 degrees Fahrenheit 

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

with a coarse towel or fingers.

Nut  &  Seed Butturs, Vegan

“Make your own nut butters”, By Sylvia Gist

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

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

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

Almonds ready for roasting

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

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

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

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

A jar of fresh almond butter

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

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

Hazelnut butter. Hazelnut butter is available at health food stores, so I tried to make some. Unfortunately, I roasted them a tad too much and the butter had a twangy taste. Since hazelnuts are quite expensive, I haven’t tried it again.

Since I add no preservatives, these nut butters can become rancid. I always store mine in the refrigerator and try to use them up within a month or so.

Nut Butters: Each of the nut butters tastes a bit different, so each can be used differently. I like the almond butter on a sandwich with apple butter or jam. Some are best on a cracker of one kind or another. I eat whole grain rye crackers, which always taste better with some kind of nut butter. Any of these improve the taste of a rice cake, too. One of my cookbooks uses these odd nut butters quite a lot; they seem to work well in cookies and quick breads.

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

Nut Butturs

Almond Buttur

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

Peanut Buttur

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

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

1 Tb. peanut oil

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

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

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

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

Seed Butters

“Robin’s KITCHEN  http://www.recipenet.org/health/recipes/recipkit/raw_nut_butter.htm

Raw Nut & Seed Butter 

VN, GF, SF

Freshly made raw nut or seed butter is not only delicious but a good source of nutrients such as protein and essential fats. Raw is far more nutritious than roasted as heat denatures the essential fats which are necessary for proper function of the brain, skin, nervous system and sexual organs.

Ingredients

200 gr nuts or seeds of choice

oil, as needed 

seasoning (optional)

Directions

Powder nuts or seeds in a coffee grinder or Vita Mix. The powder should be as fine as you can get it although a few chunks are OK. If using a Vita Mix be careful not to blend too long as this will heat the nuts and denature the fatty acids. Chilling your Vita Mix container beforehand and storing nuts in the freezer can help prevent heating.

Transfer to a food processor. While processor is running, add oil one Tb. at a time until desired consistency is reached. The consistency should be a little runnier than your normal preference as raw nut butters must be refrigerated which will cause them to thicken. The amount of oil you add will vary depending on the type of nut or seed you are using,  some nuts have a higher natural oil content than others. Add seasonings as desired. Seasonings will depend on the type of nut butter being made.  When your nut butter is made, transfer into a glass jar and store in the refrigerator. Oil will separate during storage so stir before using.

Nuts:  almonds, walnuts, cashews, peanuts and pecans make great nut butters.

Seeds: sesame seeds, hemp, sunflower seeds and pumpkin seeds are also good choices; however, use caution with these types of seeds. Their oils tend to be volatile and it only takes a few "bad seeds" to ruin of whole batch of seed butter. I learned this the hard way with my first batch of pumpkin seed butter. My friend Ruth,  a long time raw foodist who taught me how to make nut butter, explained that seeds should be carefully scrutinized before making your butter. Remove any that are discoloured as this indicates that they are likely rancid.

Unhulled sesame seeds while higher in calcium than hulled are usually a little bitter tasting. Hemp seed needs to be hulled for good results. Look for hulled hemp seed, sometimes called hemp nut, either in vacuum sealed packages or in the refrigerated section of your local health food store.

All nuts and seeds should be purchased as fresh as possible and stored in the fridge or freezer.

Oils: I recommend using an oil blend such as Udo's Choice or Omega Essential Balance. These oil blends help ensure your diet is rich in both omega 3 and omega 6 essential fatty acids. If you feel your overall diet is deficient in omega 3 then you can use any good brand of flax oil.

"Another excellent raw food recipe! I made raw almond butter and took it to two parties. Served with rice crackers, it was very well received. My sesame tahini was a tad bitter and my pumpkin seed butter was awful . The most likely reason is that some of the seeds were rancid. Next time I will definitely sort out any discoloured seeds."

Robin Russell, Tester

Recipe published: Summer, 2002

Seed Butturs

Hemp Seed Butter

1 1/4 cups hulled hempseeds

2 Tbs. hemp oil or olive oil

1 small clove garlic

1 tsp. soy sauce

sea salt and pepper

Directions:

Toast the seeds lightly. Once they have cooled, grind one cup of the seeds in a coffee grinder or blender.Combine the rest of the unground hulled seeds, the ground seeds, oil, and pressed garlic in a small bowl, and blend them thoroughly with a fork.

Season with soy sauce, salt, and pepper. Add more oil for a softer consistency. Store the buttur in a glass jar in the refrigerator.

You'll find it tastes great on bagels or bread.

Note: Another way to produce nut butter is to grind toasted or untoasted hulled seeds in a Champion juicer.

Pumpkin Seed Butter

Combine 1/2 cup toasted pumpkin seeds and 3 cloves of garlic in a blender or food processor and process until combined. Add 1/3 cup softened Vegan margarine, and salt and freshly ground black pepper to taste. Process to mix. Store in the refrigerator, but serve at room temperature.

Sesame Butter

Adopted from the RecipeZaar account; by Ducky; Makes 4 servings; 1 serving is 122 Calories 

1/4 cup Vegan margarine, softened

1 tsp. *Worcestershire sauce (Recipe follows)

1/2 tsp. garlic salt

1 Tb. toasted sesame seeds. To toast, spread out in a small pie tin and bake at 350 degrees.

Mix all ingredients together.

*Worcestershire  Sauce

Makes  about  2 cups; 10  Calories  per  Tb.

Combine  in  a  blender:

1  cup  cider  vinegar

1/3  cup  dark  molasses

1/4  cup  soy  or  mushroom  sauce

1/4   cup  water

3  Tb.  lemon  juice

1 1/2  Tb.  salt

1 1/2  tsp.  powdered  mustard

1  tsp.  onion  powder

3/4  tsp.  powdered  ginger

1/2  tsp.  black  pepper

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

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

Pour  into  a  saucepan  &  bring  to  a  boil. 

Store  in  a  jar  in  fridge.

Pancake  &  French  Toast  Recipes, Vegan

Applejacks

Copied from  "Vegan  Vittles",  by  Joanne  Stepaniak  

Makes  2  servings;  4  small  pancakes per  serving;  213  Calories  per  serving  

3/4  cup  whole  wheat  pastry  flour

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

1/2  tsp.  ground  cinnamon

1/2  cup  low  fat  soy  milk

1  tsp.  vanilla  extract

1  Granny  Smith  apple,  peeled  &  grated,  about 

3/4  cup  lightly  packed

Place  the  flour,  baking  powder,  &  cinnamon  in 

a  bowl,  &  stir  them  together.  Pour  the  milk  &

vanilla  extract  into  the  dry  ingredients,  & 

stir  them  together  with  a  wooden  spoon  to  mix 

well.  Stir  in  the  grated  apple.  Mist  a  large 

skillet  with  non  stick  cooking  spray,  &  place 

it  over  medium  high  heat.  When  the  skillet  is 

hot,  spoon  in  the  batter  using  2  level 

tablespoonfuls  for  each  pancake.  Spread  out  each

pancake  using  the  back  of  a  spoon.  You  will 

need  to  cook  the  pancakes  in  several  batches 

depending  on  the  size  of  the  skillet.  Cook  the

pancakes  until  the  bottoms  are  brown,  adjusting

the  heat  as  necessary.  Carefully  loosen  the 

pancakes,  &  turn  them  over  using  a  metal 

spatula.  Cook  the  second  side  briefly,  just 

until  golden.  Keep  the  first  batch  of  pancakes 

warm  by  placing  them  on  a  small,  non  stick 

baking  sheet  in  a  300  degree  oven  while  the 

remainder  cook.  If  you  do  not  have  a  non 

stick  baking  sheet,  use  a  regular  baking  sheet 

misted  with  non  stick  cooking  spray.

Baked  Pancakes  

Serves 2  

1/2 cup soy or rice milk 

1/2 cup flour 

2 Tbs. margarine 

Egg replacement for 2 Eggs, Ener G Egg Replacer is good, or omit 

1/2 tsp. cinnamon  

Vegan confectioner's sugar (optional) 

lemon juice (optional) 

Place the margarine in a metal 9" round pan. Place

the pan in the oven, and turn the oven on to 425F.

While the margarine is melting mix the remaining

ingredients in a medium sized bowl. The mixture will

be somewhat lumpy,  you don't want to work all the

lumps out. When the oven is fully heated, remove the

pan and pour the batter on top of the melted

margarine. If the margarine started to brown/burn

while the oven was heating, you can take it out early,

but make sure the margarine stays melted. Return the

filled pan to the oven, and bake for approximately 15

minutes. The pancake is done when the edges are

slightly brown and the whole thing is puffy. When you

remove it from the oven, the puffiness will start to

fall. That's OK. Cut the pancake in half, and use a

spatula to remove the finished product,  may stick a

little depending on how well the margarine spread

around, onto warmed plates,  helps keep some

puffiness. Sprinkle with confectioner's sugar or lemon

juice,  or both, to taste.

Banana  Flapjacks 

Copied  from  "Vegan  Vittles",  by  Joanne  Stepaniak 

Makes  2  servings,  4  to  5 

pancakes  per  serving;  207  Calories  per  serving; 

3/4  cup  whole  wheat  pastry  flour

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

1/3  cup  mashed,  ripe  banana

1/2  cup  low  fat  soy  milk

1  tsp.  vanilla  extract

Place  the  flour  &  baking  powder  in  a  bowl,  &

stir  them  together.  Place  the  banana  in  a 

separate  bowl,  &  mash  well  with  a  fork  or 

your  hands.  Measure  out  1/3  cup,  set  any 

remaining  banana  aside,  &  return  the  1/3  cup 

to  the  bowl.  Stir  in  the  milk  &  vanilla 

extract.  Pour  the  banana  mixture  into  the  dry 

ingredients,  &  stir  them  together  until  they 

are  well  combined.  Mist  a  large  skillet  with 

non  stick  cooking  spray,  &  place  it  over 

medium  high  heat.  When  the  skillet  is  hot, 

spoon  in  the  batter  using  2  level 

tablespoonfuls  for  each  pancake.  You  will  need 

to  cook  the  pancakes  in  several  batches 

depending  on  the  size  of  the  skillet.  Cook  the

pancakes  until  the  bottoms  are  brown,  adjusting

the  heat  as  necessary.  Carefully  loosen  the 

pancakes,  &  turn  them  over  using  a  metal 

spatula.  Cook  the  second  side  briefly,  just 

until  golden.  Keep  the  first  batch  of  pancakes 

warm  by  placing  them  on  a  small,  non  stick 

baking  sheet  in  a  300  degree  oven  while  the 

remainder  cook.  If  you  do  not  have  a  non 

stick  baking  sheet,  use  a  regular  baking  sheet 

misted  with  non  stick  cooking  spray.

Basic  Pancakes  

Makes  about  24  4  inch  pancakes,or  3  to  4  dozen  small  pancakes;  57  Calories per  pancake

In  a  large  bowl,  mix  together:

2 1/2  cups  whole  wheat  pastry  flour,  unbleached 

white  flour,  or  a  combination

1/4  cup  reduced  fat  soy  milk  powder  or  low 

fat  soy  flour  (optional)

2  tsp.  baking  soda  (Do  Not  Use  "arm&hammer")

1  tsp.  salt

When  the  ingredients  are  well  combined,  stir 

in: 3  cups  fruit  juice,  apple,  orange,  etc.

Mix  briefly,  lumps  are  okay.  Heat  a  non  stick

griddle  or  skillet,  or  lightly  grease  with  an 

oiled  cloth,  over  high  heat  until  it  is  hot; 

then  turn  heat  down  to  medium  high.  Spoon 

batter  onto  pan,  making  2  to  4  inch  pancakes. 

When  the  tops  are  bubbly,  turn  them  over  & 

cook  until  underside  is  golden  &  middle  is 

cooked,  spread  apart  one  pancake  using  a  fork 

to  test.

Black  Eyed Pea Pancakes With Potato Filling  

1 1 1/2 cup black eyed peas

fresh parsley

garlic, minced

ginger root, minced

salt

Filling:

2 lbs. red or white potatoes

1 large onion, chopped

cayenne

1 to 2 Tbs. mustard seeds

1/4 1/2 tsp. turmeric

salt

oil 

Soak black  eyed peas overnight in twice as much

water. Several hours before the dish is to be cooked,

drain and puree the beans in a blender or food

processor with water until you reach a soupy

consistency. Let sit at room temperature for several

hours at this stage to "ferment" and turn sour. Add

salt, garlic, ginger, parsley, and any other

seasonings of your choice. Chop the potatoes into bite

sized chunks, leaving the skin on. In a skillet heat

the oil on medium. Add the mustard seeds and cook

until the seeds pop and dance. Add potatoes, turmeric

cayenne and anything else you prefer. Cover, stirring

occasionally to prevent burning. Cook for 15 minutes

or until potatoes are cooked. Remove from heat and set

aside. Chop onions and cook in oil until translucent.

The onions need to be cooked separately to prevent the

potatoes from getting slimy. Add to the potatoes.

Lightly oil a clean skillet. Heat to medium  high.

Slowly add a dollop of batter to the pan with a ladle,

spiraling the batter out into a large pancake shape.

Don't worry if there are holes in the pancake, that is

completely normal. Trial and error will show you how

thin the batter will need to be. The first time you

make this you will have many mistakes, but there is

plenty of batter to accommodate the learning process.

When the batter bubbles, flip and cook on the other

side. When done, place on a plate. Add the potato

filling along the center in a line. Fold in the sides

of the pancake, turn folded side down, and serve.

Chocolate Chip Pancakes

by KJ; Makes 24 Pancakes; 89 Calories per 1 pancake 

1 1/4 cups flour

1 Tb. Vegan sugar

1/4 tsp. cinnamon

1 Tb. baking powder

1/4 tsp. salt

Egg Replacer, like Ener G for 2 Eggs

1 cup soy milk

4 Tbs. melted soy margarine

3/4 tsp. vanilla

1 cup Vegan & dairy free chocolate chips

Not the one? See other Chocolate Chip Pancakes Recipes

Preheat griddle or skillet. Combine flour, sugar, cinnamon, baking powder and salt in a large bowl. Mix together wet ingredients and beat into dry mixture until smooth. Fold in chocolate chips. Pour or spoon batter into griddle or skillet in desired quantity. Flip when top begins to bubble, then cook a minute more.

Chocolate Peanut Butter Chocolate Chip Pancakes

by Chef Antonio; Makes 6 to 10 4 to 5 inch pancakes; 284 Calories per pancake 

1 cup all purpose flour

1/2 Tb. baking powder

1/8 tsp. salt

3/8 cup peanut butter, crunchy or creemy

1/8 cup Vegan cocoa

3/8 cup semi sweet Vegan & dairy free chocolate chips

1 Tb. vegetable oil

Egg replacement for 1 Egg, Ener G

1 cup soy milk

1/8 tsp. vanilla extract

Not the one? See other Chocolate Peanut Butter Chocolate Chip Add all dry ingredients in a mixing bowl. In a separate bowl, mix Vegetable Oil, Egg and Milk. Pour the mixed Oil, Egg Replacer and Soy Milk into the bowl of dry ingredients. Mix the ingredients with a whisk until all ingredients are well blended but the mix is still somewhat chunky, not too long because the pancakes will come out tough. Pour the mix onto a griddle until desired pancake size is achieved and cook until the edges become cooked and you start to see some bubbles surface, then flip.

French  Toast  

Makes  6  slices  of  toast;  80 Calories  per  slice

6  slices  Vegan *whole  wheat  bread (Homemade recipe follows)

Blend  or  whisk  together  in  a  shallow  bowl:

1  cup  reduced  fat  soy  milk

2  Tbs.  flour

1  Tb.  nutritional  yeast  flakes

1  tsp.  each  Vegan  sugar,  vanilla

1/2  tsp.  salt

pinch  of  nutmeg

Dip  the  bread  slices  into  this  mixture,  & 

cook  either  on  a  non  stick  griddle  until 

browned  on  both  sides,  or  on  a  greased  cookie 

sheet  in  a   400  degree  oven  until  golden  brown

 on  both  sides,  turning  once.  You  can  also 

bake  the  French  Toast  in  a  non  stick  waffle 

iron  until  golden   brown.

*Variations:

*Banana  French  Toast

Omit  1/2  cup  soy  milk  &  the  flour,  &  blend 

the  remaining  ingredients  with  1  ripe  banana.

*Whole Wheat Bread, Fabulous Homemade Bread

SUBMITTED BY: J. Drury, Servings Per Recipe: 72; Amount Per Serving Calories: 115; Original recipe yield, 6 loaves

"Best Homemade Bread - 6 loaves in less than 3 hours! This is a variation of my mother Elaine's recipe. She is 75, and still makes hers by hand. I cheat and use a Bosch mixer, that's my time saver."

1/2 cup warm water

3, .25 oz. pkgs. active dry yeast

1/4 cup bread flour

1 Tb. Vegan white sugar

2 cups quick cooking oats

2 cups whole wheat flour

4 1/2 cups warm water

1 1/2 Tbs. salt

2/3 cup Vegan brown sugar

2/3 cup vegetable oil

10 cups bread flour

In the mixing bowl of an electric mixer, stir together 1/2 cup warm water, 1 Tb. sugar, 1/4 cup bread flour, and yeast. Let grow for about 5 minutes. It will bubble almost immediately. Measure oats, 4 1/2 cups warm water, whole wheat flour, salt, 2/3 cup sugar, and 2/3 cup oil into the mixing bowl. Mix on low speed with a dough hook for 1 to 2 minutes. Increase speed slightly, and begin adding bread flour 1/2 to 1 cup at a time until dough pulls away from sides of bowl. Humidity determines how much flour you need before the bread pulls away from the edge of the bowl. It is normal for the dough to be sticky. Place dough in an oiled bowl, and turn to coat the surface. Cover with a damp cloth. Let rise in a warm spot for 1 hour, or until doubled in size. Divide dough into 6 pieces. Shape loaves, and place in greased 8 x 4 inch pans. Let rise until dough is 1 inch above rim of pans, usually 1 hour.

Bake at 350 degrees F for 35 minutes, or until tops are browned. Let cool in pans for 10 minutes, and then turn out onto wire racks to cool completely.

Fruit  French  Toast 

Copied  from  "Simply  Vegan",  by  Debra Wasserman 

Serves  2;  191  Calories  per serving  

1  banana

4  strawberries,  fresh  or  frozen,  or  pineapple, 

blueberries,  etc.

1/3  cup  apple  juice

1/2  tsp.  cinnamon

4  slices  Vegan  *whole  wheat  bread Homemade recipe above)

Blend  together  all,  but  the  bread.  Soak  bread 

in  the  fruit  mixture.  Cook  on  both  sides  on  a

lightly  oiled  or  non  stick  griddle  until  just 

beginning  to  brown.

Garbanzo Pancakes 

1 cup Garbanzo Beans,  chick peas, soaked overnight 

1/2 cup Peanut Butter 

1/4 cup Vegan  Brown Sugar 

1 tsp. salt 

2 tsps. baking powder 

Put all of the above in a blender. Add water until

the mixture blends easily. When thoroughly blended,

continue to add water until a very light, pourable

consistency is reached. Cook pancakes on frying pan;

no oil or butter necessary in my experience. A bit

tricky to flip.

Low Fat, Low Calorie, High Protein Pancakes

Serves 14, 48 Calories per pancake

1 cup whole wheat flour

1 cup oats

2 1/2 cups light soy milk

1 Tb. soy margarine

1/2 cup wheat gluten

1 Tb. Ener G Egg Replacer

2 to 3 Tbs. hot water

1 Tb. each baking powder, Vegan apple pie spice (optional), 1 Tb. stevia (optional)

Combine all dry ingredients, soy margarine and soy milk in a large bowl. Separately add 2 to 3 Tbs. hot water with the Egg Replacer and mix together. Add the Egg Replacer to the other ingredients in the bowl and fold together. Pour 1/4 cup mix into pan for each pancake. Cook on medium heat until golden brown.

Peanut Butter Banana Pancakes

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

Makes 2 servings, 8 to 10 pancakes; 284 Calories per 1 pancake

3/4 cup whole wheat pastry flour

1 tsp. non aluminum Baking Powder, like “Rumford”

1 small, ripe banana, mashed, about 1/3 cup

2 tsps. smooth Vegan Peanut Butter (Do Not use skippy, which is a “proctor&gamble” product)

1/2 cup soy milk

1 tsp. vanilla extract

Place the flour and baking powder in a medium mixing bowl, and stir them together until thoroughly combined. Place the banana in a separate mixing bowl, and mash well with a fork. Add the peanut butter to the mashed banana, and creem them together. Stir in the soy milk and vanilla extract. Pour the liquid mixture into the dry ingredients, and stir them together until well combined. Mist a 9 or 10 inch skillet with non stick cooking spray, or you can use oil or vegan margarine, and place it over medium high heat. If you don’t have a non stick skillet, add a few drops of oil to the skillet between each batch to keep the pancakes from sticking to the pan. When skillet is hot, spoon in the batter using 2 level tablespoonfuls for each pancake. Spread out each pancake using the back of the spoon. You will need to cook the pancakes in several batches depending upon the size of your skillet. Cook the pancakes until the bottoms are brown, adjusting the heat as necessary. Carefully loosen the pancakes, and turn them over using a metal spatula. Cook the second side briefly, just until golden. 

Vegan Pancakes or Waffles

by Chef #445461; 4 servings 12 pancakes; 223 calories per pancake 

1 ripe banana, mashed

2 cups water

1/2 cup uncooked oatmeal

1 1/2 cups whole wheat flour

2 tsps. baking powder

1 tsp. cinnamon

1 tsp. nutmeg

vanilla extract (optional)

Mix together the mashed banana and water. Add dry ingredients an mix, leaving lumps in the batter. Waffles: Cook on a waffle iron, according to the manufacturer's instructions. Pancakes: Pour 1/2 Cup of batter into a hot, lightly oiled frying pan. When bubbles rise through the middle of the pancake and break on the top, flip the pancake and cook until browned underneath.

The Best Vegan Oat & Walnut Waffles, Or Pancakes

by Zenmaria; 4 servings; 256 Calories per serving 

3/4 cup unbleached white flour

1/4 cup whole wheat flour

1/2 tsp. salt

2 tsps. baking powder

1/8 tsp. ground cinnamon

1/8 tsp. ground nutmeg

1/4 cup walnuts, finely chopped toasted

1/4 cup quick cooking oats

1 1/3 cups vanilla flavored soy milk or plain soy milk or almond milk

1 Tb. vegetable oil

1 tsp. pure maple syrup or sugar

If toasting walnuts, toast in a single layer on an unoiled baking tray at 350 for 5 to 10 minutes, until fragrant and golden brown. In a large bowl, sift the flours, salt, baking powder, cinnamon, and nutmeg, Stir in the walnuts and oats. In a separate bowl, stir together the milk, oil, and maple syrup or sugar. Make a well in the dry ingredients and pour in the wet ingredients. Stir until just combined. Do not overmix the batter. When combining wet and dry ingredients, it is better to leave a few lumps than to stir too much. After mixing, let the batter sit for a few minutes until bubbles form on the top. This 'rest' gives the baking powder time to start working so the waffles, or pancakes, will be lighter. Preheat waffle iron and lightly oil to prevent sticking. Use 1/3 cup of batter for each waffle and bake according to the directions for your waffle iron.

Scallion  Pancakes  

6 servings;  one hour for dough rising

3 cups unbleached flour

1 cup boiling water

1/2 cup chopped scallions, spring onions, green part only

1 1/2 tsps. salt

3 tsps. Oil,  approximate

oil  for frying

Place the flour into a large mixing bowl. Pour in

the boiling water while mixing with a pair of

chopsticks or a wooden spoon, forming a soft dough.

Knead the hot dough either in the same bowl or on a

flat, lightly floured surface for about five minutes

or until it is smooth. If you've removed it, return

the dough to the bowl. Cover the dough with a damp

towel or a piece of cling film, then set aside and let

rest at room temperature for at least one hour. Then

take the dough out of the bowl and knead it for a few

more minutes on a lightly floured surface. Roll and

shape the dough into a long cylinder about 1 1/2

inches in diameter. Using a sharp knife, cut the dough

crosswise into six pieces. Roll each piece of dough

into a circle about 4 inches in diameter. Brush about

one half tsp. oil evenly on the top surface of

each piece. Sprinkle evenly with one  fourth tsp. salt

and then one half Tb. of chopped scallions. Making

three equal folds, roll up the dough tightly, folding

in both ends, and flattening the ends of the roll with

the palm of your hand. Use a rolling pin to roll it

out again into a pancake about one  fourth inch thick

and 5 inches in diameter. Some of the oil and/or

scallions may squirt out during the folding and

rolling. Just sop up the oil and put back the

scallions. Heat a heavy skillet coated with one half

Tb. oil over a low flame. When hot, put in one pancake

and toast it until light brown spots appear on the

bottom side, then turn over and toast the other side.

Drain well on paper towels. Cut each pancake into four

sections with a sharp knife and serve hot. 

Variations: Deep  fry the pancakes,  instead of pan 

frying, in hot oil to cover for one minute for an

extra  crispy exterior. Cooked scallion pancakes can

be stored in the refrigerator or freezer, then

reheated in a 450 degree oven for about ten minutes.

Vegetable  Pancakes 

Copied  from  "Simply  Vegan",  by  Debra Wasserman 

Serves  2;  381  Calories  per serving  

2  cups  chopped  vegetables,  cabbage,  carrots, 

celery,  scallions,  etc.

1  cup  unbleached  white  flour

1  cup  water

1  Tb.  soy  sauce

1  tsp.  ginger  powder  (optional)

1  Tb.  oil

Mix  all  the  ingredients,  except  the  oil, 

together  in  a  bowl.  Heat  oil  in  a  non  stick 

frying  pan  over  medium  heat.  Form  6  pancakes  &

fry  on  both  sides  until  brown.  After  frying 

the  pancakes,  lay  them  on  a  paper  towel  for  a

few  minutes  to  drain  off  excess  oil.

Wild Rice Pancakes  

Makes ten 4  inch pancakes; Total Calories Per Pancake: 130 

1 1/4 cups whole wheat flour

1/4 tsp. salt

2 tsps. baking powder

1/4 tsp. hot paprika

2 Tbs. Vegan  brown sugar or other Vegan  sweetener 

2 Tbs. vegetable oil

1 1/4 cups low  fat soy milk

1 tsp. lemon juice

1/2 tsp. vanilla

1 1/4 cups wild rice, cooked

1/3 cup pecans, finely chopped

1/2 cup carrot, grated 

Combine dry ingredients in a large bowl and make

a well in the center of the mixture. In a  separate

bowl, combine the remaining ingredients and beat until

smooth; quickly pour into the well and combine with a

few quick strokes. Meanwhile, heat a non  stick

griddle over medium heat; spray with vegetable cooking

spray. Pour batter from the tip of a large spoon onto

hot griddle. Cook 2  to  3 minutes until top bubbles

and becomes dry. Turn and cook until the second side

is done. Serve warm with fresh berries or apple sauce

and soy sour creem or soy yogirt.

Zucchini  Pancakes  

About 8 servings

2 cups zucchini, shredded,  about two medium squashes

1 medium onion, grated or minced

1/4 cup firm Chinese  style tofu, pressed

2 Tbs. Vegan *bread crumbs (Recipe follows)

1/2 tsp. dried tarragon, ground or crushed

1/2 tsp. salt, or to taste

black pepper to taste

2 to 3 Tbs. unbleached flour

sunflower or other light oil or oil spray for pan 

frying

Place the shredded zucchini into a colander over a

plate or the sink, and press with a wooden spoon to

squeeze out the excess liquid. Let drain for five or

ten minutes. Transfer to a large mixing bowl and stir

in all the remaining ingredients except the oil,

blending well. Use just enough flour so the mixture

holds together. Heat the oil in a heavy skillet over

medium heat. Drop in the pancake mixture into the hot

oil about 1/4 cup at a time, flattening each pancake

with a pancake turner. Pan  fry until brown and crisp,

then turn over carefully and brown the other side.

Drain on paper towels. Serve hot. Variation:

Substitute up to one cup of grated carrots for an

equal amount of shredded zucchini. Grate carrots on

the small holes of your hand grater.

*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.

Pasta  Dishes, Vegan

Chickpea  Balls  For  Pasta 

Copied  from  "Simply Vegan",  by  Debra  Wasserman 

Serves  3;  312 Calories  per  serving  

19  oz.  can  chickpeas  or  garbanzo  beans, 

drained,  or  2  cups  cooked  chickpeas,  mashed

1/4  cup  whole  wheat  flour

1/8  tsp.  black  pepper

1/4  tsp.  onion  powder

1  stalk  celery,  finely  chopped

2  Tbs.  oil

Mix  all  the  ingredients  together  in  a  bowl. 

Form  1 1/2  inch  balls  &  fry  in  oil  over  a 

medium  heat  until  brown  on  all  sides.  Serve 

with  spaghetti  &  your  favourite  tomato  sauce. 

Variation:  Serve  chickpea  balls  by themselves  as 

a  side  dish.

Creemed  Broccoli  &  Pasta

Copied  from  "Simply Vegan",  by  Debra  Wasserman  

Serves  5,  398 Calories  per  serving  

1  pound  Vegan pasta  

4  stalks  broccoli,  chopped

2  cups  soy  milk

1/2  cup  nutritional  yeast  flakes

1/2  tsp.  each  basil,  onion  powder

1/4  tsp.  pepper

1  Tb.  soy  margarine

salt  to  taste  (optional)

Cornstarch  or  arrowroot  powder  to  thicken,  if needed

Cook  pasta.  Steam  broccoli.  Mix  soy  milk, 

nutritional  yeast  flakes,  spices  &  margarine 

together  in  a small  pot.  Heat  over  medium  heat 

until  mixture  begins  to  bubble.  Drain  pasta  & 

mix  with  broccoli.  Pour  heated  sauce  over  pasta

&  broccoli.

Frenks  &  Noodles  

Makes  6  servings;  297 Calories  per  serving

2  tsps.  oil

1  cup  chopped  onions

1  8  oz  can  Vegan  tomato  sauce  

1/2  cup  bottled  Vegan  *chili  sauce (Or make your own, recipe below) 

1  Tb.  firmly  packed  Vegan  brown  sugar

3  Tbs.  lemon  juice

1/4  tsp.  paprika

4  ozs.  Vegan  noodles,  uncooked

12  ozs.  Vegan  tofu  frenkfurters,  sliced 

crosswise  into  1/4  inch  slices

Heat  oil  in  a  small  saucepan  over  medium 

heat.  Add  onions.  Cook  until  tender,  about  5 

minutes,  stirring  frequently.  Add  small  amounts 

of  water,  if  necessary,  to  prevent  sticking. 

Add  tomato  sauce,  chili  sauce,  brown  sugar, 

lemon  juice  &  paprika.  Bring  mixture  to  a 

boil,  then  reduce  heat  to  low  &  simmer, 

uncovered,  15  minutes. While  sauce  is cooking, 

cook  noodles  according  to  directions  on  package.

Drain.  Preheat  oven  to  350.  Lightly  oil  an  8 

inch  square  baking  pan  or  spray  with  non  stick

cooking  spray.  Spread  cooked  noodles  in  pan. 

Spread  frenkfurter  slices evenly  over  noodles. 

Spoon  sauce  evenly  over  frenkfurters.  Cover  with

aluminum foil  &  bake  30  minutes.

*Chili Sauce, Grandmother Merrill's Chili Sauce

by  Jellyqueen, makes 4 servings, 4 cups, 139 Calories per serving 

1 large onion

1/2 cup Vegan sugar

1/2 tsp. salt

1 tsp. cinnamon

1 15 oz. can tomatoes

1/2 cup vinegar

1 tsp. allspice

2 pickled peppers, Hot or mild

Finely chop onions and peppers; mix with sugar, vinegar, and salt.

Cook slowly until onions are tender. Chop tomatoes, and add to the mixture, add allspice and cinnamon; stir well and cook 3 minutes.

Hearty Macaroni Dinner 

Serves 4

2 cups Vegan elbow macaroni

4 cups water

1 onion chopped

2 Tbs. water

3 cups tomato juice

4 tsps. chili powder

salt and pepper to taste

10 oz. box frozen corn

19 oz. can kidney beans, drained, or 2 cups cooked

kidney beans

Cook pasta in water until tender.  Drain. Sauté onion

in water.  Add remaining ingredients, as well as

cooked pasta.  Simmer 15 minutes, stirring

occasionally.  Serve hot.

Macaroni & Cheeze  

Serves 2 to 4  

2 cups Vegan macaroni 

1 Tb. soy margarine 

1 Tb. flour 

3 cup soy milk 

4 oz. Soymage *chiddir cheeze substitute  (Two Recipes follow) 

1 small garlic clove, minced 

1 medium onion, chopped 

1 Tb. minced parsley 

1 tsp. each salt, white pepper 

paprika 

Cook pasta until barely tender; drain and set aside.

Melt margarine in a saucepan and add flour. Slowly add

the soy milk, constantly whisking the mixture. If the

consistency is not thick enough, slowly sprinkle in

some flour, starting with 1/2 T and adding more if

necessary. Meanwhile, continue whisking. Add cheeze,

garlic, onion, parsley, salt, and pepper. Whisk until

sauce is thick and smooth. Combine sauce and pasta,

and sprinkle with paprika. Bake at 375 degrees in a

greased casserole dish for at least 30 minutes.

*Chidirr Fondue 

2 3/4 cups water 

1 cup red bell pepper, chopped 

1/2 cup raw cashews, finely ground 

1/3 cup quick oats 

1/2 cup nutritional yeast flakes 

4 Tbs. arrowroot powder or cornstarch 

3 Tbs. lemon juice 

1 Tbs. each tahini, onion powder 

1 tsp. sea salt 

2 garlic cloves, minced 

1/2 tsp. mustard powder 

1/4 tsp. tabasco or other hot sauce 

1/4 tsp. nutmeg 

1/4 tsp. paprika 

Process all ingredients until smooth. Heat gently to

a boil, stirring constantly. Reduce heat to low and

cook until thickened and smooth. 

*Chidirr Sauce, Easy White  

1/3 cup unbleached flour 

1/3 cup nutritional yeast flakes 

1/3 cup light, natural oil 

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

sea salt and freshly ground pepper to taste 

In a small saucepan, stir together the flour, yeast

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

sizzle for a few minutes. Gradually whisk in the soy

milk and cook over low heat until thickened. Add sea

salt and pepper to taste. Serve over noodles,

potatoes, etc. 

*Plain  Rice  Milk  

Makes  about  1  quart;  108 Calories  per  cup

This  rice  milk  is  excellent  for  use  in 

gravies,  sauces  &  creemed  soups,  adding  body  & 

richness  without  fat.

Bring  to  a  boil  in  a  saucepan:

2  cups  water

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

for  45  minutes:

1  cup  uncooked  short  grain  brown  rice

Combine  in  a  blender  until  very  smooth:

the  well  cooked  rice

2  cups  hot  water

The  mixture  will  be  thicker  than  regular  or 

soy  milk,  but  may  be  thinned  a  bit  with  more 

water,  if  desired.  It  will  thicken  further  when

chilled.  Store  in  a  tightly  covered,  sterilized

jar  in  fridge,  &  shake  well  before  using. 

This  only  keeps  for  2  to  3  days.

*Rice  Milk 

Copied  from  "Vegan  Vittles",  by  Joanne Stepaniak 

Makes  3  cups;  59  Calories  per  1/2 cup  

This  is  excellent  for  drinking,  pouring  on 

cereal,  &  using  in  baked  goods.

1  cup  well  cooked  brown  rice

3  cups  almost  boiling  water

2  to  3  Tbs.  brown  rice  syrup

1/2  tsp.  vanilla  extract  (optional)

tiny  pinch  of  salt

Place  the  rice  in  a  blender  along  with  1  cup

of  the  hot  water,  the  brown  rice syrup, 

vanilla  extract,  if  using,  &  a  tiny  pinch  of 

salt.  Process  on  medium  to  make  a  smooth, 

thick  creem.  Add  the  remaining  hot  water,  1 

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

Place  a  very  fine  mesh  strainer  over  a  large 

measuring  cup  or  bowl.  Pour  the  contents  of 

the  blender  through  the  strainer  into  the  cup 

or  bowl.  Stir  the  milk  to  help  it  go  through 

the  strainer  more  easily,  &  mash  the  residual 

rice  meal  firmly  to  expel  as  much  liquid  as 

possible.  Use  the  leftover  rice  meal  in  another

recipe,  or  put  in  the  compost  heap.  Or  give 

to  your  Dog  or  Cat  companion  as  a  treat. 

Transfer  the  milk  to  a  beverage  storage 

container,  &  store  in  the  refrigerator.  Rice 

Milk  will  keep  for  3  to  5  days.  Shake  the 

milk  well  before  using  it.  Serve  chilled.

*Split  Second  Soymilk 

Copied  from  "Vegan  Vittles",  by Joanne  Stepaniak 

Makes  2  cups;  41  Calories per  1/2  cup  

1/2  cup  lite  silken  tofu,  firm,  crumbled

1 1/2  cups  cold  water

1 1/2  Tbs.  pure  maple  syrup

1/2  tsp.  tahini  (optional)

1/2  tsp.  vanilla  extract  (optional)

1/8  tsp.  salt

Place  the tofu  &  1  cup  of  the  water  in  a 

blender.  Process  on  high  for  1  minute.  Add  the

remaining  water  &  other  ingredients  to  the 

blender,  &  process  1  minute  longer.  Transfer 

the  milk  to  a  beverage  storage  container,  & 

chill  it  well  in  the  refrigerator.  It  will 

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

*Tofu  Milk  

Makes  2  quarts;  40  Calories  per  cup

In  a  blender,  combine  until  very  smooth:

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

firm  silken  tofu,  crumbled

3  cups  cold  water

Add  &  blend  again:

1  cup  cold  water

3  Tbs.  sweetener  of  choice

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

or  coconut  extract  (optional)

3/4  tsp.  salt

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

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

Macaroni and Cheezy Tofu  

Serves 4 

1 box Vegan macaroni cooked up 

1 onion, finely diced 

1 cup, or more, of mashed tofu 

1 1/3 cup soy milk 

2 Tbs. flour 

1/2 cup nutritional yeast 

1 dash *Worcestershire sauce (Recipe follows) 

3 dashes Tamari sauce 

1/2 tsp. garlic powder 

pepper to taste 

soy *pirmeshin cheeze (Recipe follows)

to taste     

Preheat oven to 375. While macaroni is boiling,

chop onion. Combine soy milk, flour, yeast,

Worcestershire sauce, Tamari sauce, pepper and garlic

powder. Put drained macaroni in an oblong baking dish.

Add tofu and soy milk mixture. Shake soy parmeshin on

top and mix. Bake at 375 for approx. 30 minutes  till

done.

*Worcestershire  Sauce

Makes  about  2 cups; 10  Calories  per  Tb.

Combine  in  a  blender:

1  cup  cider  vinegar

1/3  cup  dark  molasses

1/4  cup  soy  or  mushroom  sauce

1/4   cup  water

3  Tb.  lemon  juice

1 1/2  Tb.  salt

1 1/2  tsp.  powdered  mustard

1  tsp.  onion  powder

3/4  tsp.  powdered  ginger

1/2  tsp.  black  pepper

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

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

Pour  into  a  saucepan  &  bring  to  a  boil. 

Store  in  a  jar  in  fridge.

*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.

Macaroni And Oaty Cheeze 

Servings 8

2 cups water

1/2 cup quick cooking oatmeal

1/4 cup nutritional yeast flakes

2 Tbs. cornstarch

2 Tbs. lemon juice

1/2 Tbs. onion powder

1 1/2 tsp salt

1 4 oz. jar diced pimento

1 pound Vegan macaroni

Preheat oven to 350. Place all ingredients except

macaroni in a blender and process several minutes

until very smooth and well blended. Pour into a

saucepan, cook and stir until thickened.  Cook

macaroni until just tender. Drain and mix in sauce

thoroughly. Bake covered for 30 minutes.

Pasta Mexicali

About 6 servings

1 pound Vegan pasta bowties, regular or small size

1 Tb. olive oil

1 medium onion, chopped

1 medium bell pepper, any colour, chopped

6 cups fresh or canned tomatoes, chopped, with juice

3 cups *Vegan vegetable broth  (Recipe follows)

1/2 tsp. each dried oregano, crumbled, ground cayenne pepper

1 tsp. salt, or to taste (optional)

1 1/2 cups corn kernels, fresh or frozen

3 cups pinto or kidney beans, cooked or canned,

drained

Cook the pasta bowties to al dente tenderness; drain

and set aside. In a large, heavy saucepan or Dutch

oven, heat the oil over medium  high heat. Add the

onion and sauté for about three minutes. Add the bell

pepper and continue to sauté until onion is tender.

Add the tomatoes, broth, and seasonings. Stir and

bring to a boil, then lower heat and simmer for 20

minutes. Add the cooked pasta with the corn and beans;

heat until cooked through, about five minutes. Serve

hot.

*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.

Pasta  With  Spinach  And  Chickpeas

Olive  oil

1  onion,  finely  diced

2  garlic  cloves,  minced

1  carrot,  diced

1/2  cup  parsley,  finely  chopped

1 to 2  tomatoes,  skinned,  seeded  &  diced

1  can  chickpeas,  drained

1  bunch  spinach,  cleaned  &  chopped

salt  &  pepper  to  taste

1  small  eggplant,  diced  (optional)

Note:  To  skin  &  seed  tomatoes,  boil  tomatoes 

in  water  for  10 to 15  seconds.  The  skin  should 

slip  right  off.  Remove  seeds.  Dice  flesh.  Heat 

the  oil  in  a  skillet  &  add  onion,  garlic, 

carrot,  tomatoes  &  parsley.  Sauté  for  several 

minutes.  Add  the  remaining  ingredients  &  add  an

additional  1/2  to  1  cup  water.  Cook  until  all

vegetables  are  cooked  &  beans  are  heated 

through.  Serve  over  any  type  of  Vegan  pasta.

Pesto Rolls

1 oz. fresh yeast 

1 tsp. Vegan sugar 

8 ozs. lukewarm water 

4 Tbs. Vegan *pesto (Recipe follows) 

2 tsps. salt 

1 pound strong unbleached white flour 

1 Tb. olive oil 

1 tsp. coarse sea salt 

Preheat the oven to 425.  Creem the yeast and

sugar together in a small bowl. Mix in the water and

leave to ferment. Stir in the pesto. In a large bowl

mix together the flour and salt. Make a well in the

centre and add the oil and yeast mixture. Mix

thoroughly. Turn out the dough onto a lightly floured

surface and knead for about 15 minutes. Place in a

slightly oiled bowl, cover with a damp cloth and leave

to rise until doubled in size. Knock the dough back

and knead once again for about 5 minutes. Shape into

12 even sized balls and

place onto a greased baking tray. Again leave to rise

for about 30 minutes.  Sprinkle with sea salt and bake

for about 20 minutes or until golden brown.

*Basic Pesto 

2 cups basil leaves 

2 Tbs. pine nuts 

2 ozs. grated, Vegan Parmeshin (recipe  under 

"Cheezes") or nutritional yeast flakes 

2 to 3 garlic cloves, minced 

1/4 cup olive oil 

salt and pepper 

Put all of the ingredients into a blender or food

processor and mix thoroughly. Adjust the amount of

olive oil as needed.

*Vegan Pesto

1 1/2 cups fresh basil

1/3 cup olive oil

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

5 cloves garlic

1/3 cup nutritional yeast

3/4 tsp. salt

1/2 tsp. black pepper

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

Spaghetti  With  Meety  Mushroom  Sauce

Copied  from "Vegan  Vittles",  by  Joanne  Stepaniak

Makes  3 servings;  273  Calories  per  serving  

1/2  cup  textured  vegetable  protein  flakes  or 

granules

1/3  cup  boiling  water

8  ozs.  spaghetti,  1/2  pound

2  tsps.  olive  oil

1  cup  onions,  chopped

2  garlic  cloves,  minced  or  pressed

1  cup  mushrooms,  chopped

1  16  oz.  can  tomato  sauce,  2  cups,

2  Tbs.  tomato  paste

2  Tbs.  soy  sauce

1  tsp.  dried  basil  leaves

1/2  tsp.  dried  oregano  leaves

salt  &  ground  black  pepper,  to  taste

Place  the  textured  protein  in  a  small, 

heatproof  bowl,  &  pour  the  boiling  water  over 

it.  Mix  well  &  set  aside.  Fill  a  4 1/2  quart 

saucepan  or  Dutch  oven  two  thirds  full  with 

water.  Bring  the  water  to  a  rolling  boil,  & 

cook  the  pasta  in  it  until  it  is  al  dente. 

Drain  the  pasta  well  &  return  it  to  the 

saucepan.  Cover  the  saucepan  with  a  lid,  &  set

it  aside.  Meanwhile,  heat  the  oil  in  a  2 

quart,  or  larger,  saucepan  over  medium  high 

heat.  When  the  oil  is  hot,  add  the  onion  & 

garlic  &  sauté  them  for  10  minutes.  Then  add 

the  mushrooms  &  rehydrated  textured  protein,  & 

sauté  them  for  5  minutes  longer.  Stir  in  the 

remaining  ingredients,  &  bring  the  sauce  to  a 

boil.  Reduce  the  heat  to  medium  low,  &  simmer 

the  sauce  uncovered  for  15  minutes,  stirring 

occasionally.  Pour  the  sauce  over  the  reserved 

pasta in  the  saucepan.  Toss  them  together  well, 

&  serve  at  once.  

Vegan Macaroni and Cheeze

by Vallie; Makes 2 to 3 servings;  108  Calories per serving 

7 oz. silken tofu 

1/2 cup soy milk 

1 to 2 Tbs.  Lawry's Seasoned Salt

1 tsp. minced garlic

1 tsp. garlic salt

2 tsps.  mustard powder

1 tsp. chili powder

salt & pepper

In a blender, combine all ingredients and blend on liquefy setting until creemy. Pour contents into saucepan and simmer, stirring frequently while you cook macaroni noodles. Drain noodles. Pour sauce over noodles.

Pickles, Vegan

Pickles, Sweet Gherkin Pickles  

Makes  6 to 7 pints  

7  pounds cucumbers,  1 1/2 inch or less 

1/2 cup canning or pickling salt 

8 cups Vegan  sugar 

6 cups vinegar,  5% acidity 

3/4 tsp. turmeric 

2 tsp. celery seeds 

2 tsp. whole mixed pickling spice 

2 cinnamon sticks 

1/2 tsp. fennel (optional) 

2 tsp. vanilla (optional) 

Procedure: Wash cucumbers. Cut 1/16  inch slice

off  blossom end and discard, but leave 1/4  inch of

stem attached. In the afternoon, or 6  to  8 hours

later, drain, add  1/4 cup salt and cover with boiling

water. Place cucumbers in large Container and cover

with boiling water. Six to 8 hours later,  On the

second day, drain, add 1/4 cup salt and  cover with

fresh boiling water. On the third day, drain and prick

cucumbers with a table fork. Combine and bring to boil

3 cups vinegar, 3 cups sugar, turmeric and spices.

Pour over cucumbers. Six to 8 hours later, drain and

save the pickling syrup. Add another 2 cups each of

sugar and vinegar to the syrup and heat to boiling.

Pour over pickles. On the fourth day, drain and save

syrup. Add another 2 cups sugar and 1 cup vinegar to

the syrup. Heat to boiling and pour over pickles.

Drain and save pickling syrup 6 to 8 hours later. Add

1 cup sugar and 2 tsps. vanilla to the syrup and heat

to boiling. Fill hot sterile pint jars with pickles

and cover with hot syrup, leaving 1/2  inch head

space. Adjust lids and process as below, or use the

low temperature pasteurization treatment.  See

directions following boiling water canner processing

times.

Pickles, Sweet Dills  

Makes 8 pints. 

4 pounds,  3 to 5 inches,  pickling cucumbers

6 cups vinegar, 5% acidity

6 cups Vegan sugar

6 Tbs. pickling salt

1 1/2 tsp. celery seeds

1 1/2 tsp. mustard seeds

2 large onions, thinly sliced

16 heads fresh dill 

Wash cucumbers; slice 1/8 inch off each end. Cut

cucumbers in 1/4 inch crosswise slices. Combine

vinegar, sugar, salt, celery, and mustard seeds in

large kettle. Bring mixture to boiling. Place 2 slices

onion and 1 dill head in each of 8 hot pint jars. Pack

cucumber slices into jars. Place 1 slice onion and 1

head dill on top. Pour boiling liquid over cucumbers,

filling to within 1/4 inch from the top. Adjust lids.

Process in boiling water 15 minutes. Start to count

processing time as soon as jars are placed into

actively boiling water.  Remove jars. Cool on wire

racks 12 to 24 hours. Check jars for airtight seal. 

Pickles, Sweet Gherkins  

Makes 7 to 8 pints.

5 quarts cucumbers, 1 1/2 to 3 inches long

1/2 cup pure granulated salt

8 cups Vegan sugar

6 cups vinegar, 5% acidity

3/4 tsp. turmeric

2 tsps. celery seeds

2 inch pieces stick cinnamon

1/2 tsp. fennel, if desired

2 tsp. vanilla  extract 

First Day: Morning: Wash cucumbers thoroughly; scrub

with vegetable brush. Drain cucumbers; place in large

container and cover with boiling water. Afternoon, 6

to 8 hours later: Drain; cover with fresh, boiling

water.    Second Day: Morning: Drain; cover with

fresh, boiling water. Afternoon: Drain; add salt;

cover with fresh, boiling water. Third Day: Morning:

Drain; prick cucumbers in several places with table

fork. Make syrup of 3 cups of the sugar and 3 cups of

the vinegar; add turmeric and spices. Heat to boiling

and pour over cucumbers. Cucumbers will be partially

covered at this point. Afternoon: Drain syrup into

pan; add 2 cups of the sugar and 2 cups of the vinegar

to syrup. Heat to boiling and pour over pickles.   

Fourth Day: Morning: Drain syrup into pan; add 2 cups

of the sugar and 1 cup of the vinegar to syrup. Heat

to boiling and pour over pickles. Afternoon: Drain

syrup into pan; add remaining 1 cup sugar and the

vanilla to syrup; heat to boiling. Pack pickles into

clean, hot pint jars and cover with boiling syrup to

1/2 inch of top of jar. Adjust jar lids. Process for 5

minutes in boiling water, start to count processing

time as soon as water returns to boiling. Remove jars.

Set jars upright, several inches apart, on a wire rack

to cool.

Pickles, Refrigerator

3 pounds cucumbers, sliced thin, do not peel

4 onions, sliced thin

4 cups cider vinegar, 32 ozs.

4 cups Vegan sugar

1 1/3 cup turmeric

1/3 cup pickling salt

1 1/3 tsp. celery seed

1 1/3 tsp. mustard seed

Put cucumber and onions in gallon jar. Mix vinegar

and sugar together in pan and then mix other

ingredients into this. Pour over cucumbers and onions

and pack in until covered. Refrigerate. Stir 1 to 2

times a day.  Ready after 5 days.

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