Better Than The Real Thing: Mock Chopped Liver recipe

Better Than The Real Thing: Mock Chopped Liver recipe

Ingredients (use vegan versions):

• 1-2 very large sweet onions
  
• 4 stalks celery
  
• 10 oz. baby Bella (or your favorite) mushrooms
  
• 1/2 lb. raw cashews
  
• 3-4 tablespoon favorite vegan mayonnaise substitute -or- a couple of tablespoons olive oil -or- 1/8 to 1/4 cup tofu
  
• 1 teaspsoon or so of vegan sugar, to taste
  
• salt and pepper
  

Directions:

This works best if you process all
ingredients fine before cooking, or you
can chop coarsely and grind afterwards.

In a large wok sprayed with olive oil,
saute onions until starting to brown.
Add celery and saute 5 minutes, until
soft. (spray a bit more oil if needed at
any point) Add mushrooms, cook another
5 minutes. Finally, add ground cashews
(if you have cashew butter it makes this
step faster!) and cook another 3 minutes
or so. When everything is cooked and
ground pretty fine, add the mayo
substitute or oil to bind. Chill.
Serve on vegan crackers or lettuce leaves.

The die-hard chopped liver fans liked
this better than the meat version!

Serves: 12-29 as appetizer

Preparation time: 30 minutes or less

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Herbed White Bean Dip recipe

Herbed White Bean Dip recipe

Ingredients (use vegan versions):

• 1/2 cup fresh parsley leaves, chopped
  
• 1/3 cup fresh bazil leaves, chapped
  
• 2 cloves garlic, crushed
  
• 1 small shallot, chopped
  
• 19 oz. can white kidney beans, rinsed and drained
  
• 2 tablespoon fresh lemon juice
  
• 1/2 teaspoon ground cumin
  
• 1/8 teaspoon cayenne pepper
  
• salt and freshly ground pepper to taste
  

Directions:

In food processor, combine all ingredients except salt and
pepper until smooth. Transfer to serving bowl, season with
salt and pepper and garnish with basil leaves.

Per 2-tablespoon serving: 32 calories, 2g protein, 0 fat, 6g
carbo, 0 chol, 174mg sodium and 2g fiber.

Mellow spread for vegan crackers, crunchy vegan bread, and pita. Also
good as a first layer for a veggie sandwich topped with
cucumber slices, red pepper strips, fennel and endive spears.

Serves: makes 1 1/2 cups

Preparation time: 10 min

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Korean Vegetable Pancakes recipe

Korean Vegetable Pancakes recipe

Ingredients (use vegan versions):

• 1 cup of Korean "Buchim" pancake mix
  
• 1.5 cups of water
  
• miscellaneous chopped vegetables (onion, zucchini, scallions, mushrooms, etc.)
  
• extra virgin olive oil (or other light cooking oil)
  
• 1 tablespoon sesame oil
  
• sprinkle of sesame seeds
  
• 1/2 soy sauce
  

Directions:

This recipe is a lot like the "scallion pancake"
appetizer that you find at many Chinese
restaurants. You can buy the "buchim" mix at
any Korean grocery store. This is basically
just a mixture of wheat flour, salt, vegan sugar, and
baking powder. So if you can't find a Korean
grocery story near you, you can easily make
the pancake mix yourself.

To prepare this dish, first chop up any
vegetables you want to put into the pancakes.
I suggest zucchini, onion, scallion, enoki
mushrooms, and even Korean kimchi.
Traditionally, the vegetables are cut into thin
slivers or are diced.

Mix the water, pancake mix, and vegetables
together in a bowl. With a little olive oil or
other cooking oil in the pan, fry the pancakes
till brown on either side. Over a medium heat,
this should take about 5 minutes on each side.
Make sure the pancakes are quite thin. If they
are too thick, the inside will be goopy and the
vegetables won't cook fully. Properly cooked,
these pancakes shuld be light and somewhat
crispy, not thick and fluffy like regular
pancakes.

Dipping Sauce: Mix sesame oil, soy sauce,
and sesame seeds in a small bowl. You can
also add dried and crushed seaweed if you
like.

Cut the cooked pancakes up into several slices
(like a pizza). Serve hot with dipping sauce. I
also recommend dabbing the pancakes with a
paper towel to remove any excess cooking oil.

Serves: 2-4

Preparation time: 15 minutes

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Easy Okra recipe

Easy Okra recipe

Ingredients (use vegan versions):

• 1 pound okra
  
• 1 medium onion
  
• 4-5 cloves garlic, peeled and chopped
  
• 1 tablespoon ginger, peeled and chopped finely
  
• 1 tablespoon lime juice
  
• salt
  
• jalapeno, optional
  
• 3 tablespoon vegetable oil
  

Directions:

1. Cut the both ends off each okra, and then cut them in two
halves longitudinally. Mix them with lime juice in a bowl.

2.Cut peeled onion into two halves then each half into
longitudinal slices.

3. Put the oil in a sauce pan , add chopped garlic & ginger
and fry for one minute. Then add onion. Fry all these
together till onion becomes very light brown (4-5 minute).

4.Stir in okra mixture. Sprinkle salt to taste, and add
chopped jalapeno (optional).

5. Cook for 8-10 minutes, but stir after every 1-2 minute
till okra is tender.

6.Sprinkle freshly ground pepper on top.

Serve as side dish or with vegan bread.

Serves: 4

Preparation time: 15 mintues

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Bread Rolls recipe

Bread Rolls recipe

Ingredients (use vegan versions):

For the filling:

• 0.5 kg potato
  
• 2 tablespoons corn
• 3 chopped green chillies
  
• 1 small bunch green coriander
  
• 0.5 teaspoon grated ginger
  
• 4 Tablespoons vegan bread crumbs
  
• Salt to taste
  

For the Rolls:

• 4Nos big vegan bread slices
  
• Veg Oil for frying
  

Directions:

Boil potato, peel the skin and grate. Add all the filling ingredients and knead well.
Shape them into four to six balls. Coat them lightly with vegan bread crumbs.

Cut the off edges of the vegan bread slices. Dip the slices in water and then immediately
squeeze out the water by pressing it between the palms. Place the filling in the center
and then wrap around the moist vegan bread slice. Flatten between palms to shape like patties.
Heat the oil and fry over medium flame until deep brown in color. You can semi-fry and
store in the freezer and fry later as per your need.

Serves: 4

Preparation time: 40 minutes

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Killer Tofu recipe

Killer Tofu recipe

Ingredients (use vegan versions):

• 14 oz regular tofu (firm)
  
• Brewers yeast (fine)
  
• soy sauce
  
• olive oil
  

Directions:

Cut the tofu into medium sized cubes.
Pour some oil into a frying pan (I use a non-stick wok and am
pretty generous with the oil too).
Add the tofu and then turn the heat up to high. Cook the
tofu until it starts to get brown and then add some brewers
yeast (again, I'm pretty heavy-handed with the stuff, so it's
up to you how much you like).

After a few minutes add some soy sauce (I just splash some
on and like to get the tofu a medium bown in color).
Cook until the soy sauce has more or less evaporated.
Serve with rice, vegetables, black beans, baked potato and a
salad.

Serves: 2

Preparation time: 15-30

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Artichokes and Tomatoes over Pierogies recipe

Artichokes and Tomatoes over Pierogies recipe

Ingredients (use vegan versions):

• 1 package frozen pierogies
  
• 1 can of 10-12 count Artichoke Hearts, slice
  
• 1 can of diced tomatoes
  
• seasonings of your choosing
  
• 1 onion, chopped
  
• 1 clove of garlic, chopped
  
• olive oil
  

Directions:

Sautee onion and garlic in olive oil. When almost
thoroughly cooked, add artichoke hearts and diced
tomatoes. Let mixture simmer together.

Boil water and add
frozen pierogies until they float. Drain the pierogies, and put on a
plate. Spoon some of artichoke
mixture over the pierogies. The mixture of flavors is
amazing! Enjoy!

Serves: 4-6

Preparation time: 30 minutes

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Marinated Carrots recipe

Marinated Carrots recipe

Ingredients (use vegan versions):

• 2 lbs small baby peeled carrots
  
• 1 medium onion chopped
  
• 1 medium chopped bell pepper
  

Directions:

Cook carrots until tender in unsalted water. Add to other veggies.

Sauce

Ingredients (use vegan versions):

• 1 cup vegan sugar
  
• 1 teaspoon dry vegan mustard
  
• 1/2 cup vinegar
  
• 1 can condensed tomato soup (do not dilete)
  
• 1/2 cup salad oil
  
• 1 teaspoon salt
  
• 1 teaspoon pepper
  

Directions:

Mix and pour over veggies. Refridgerate for 4 hours or over
night. Will keep up to one
month in fridge. Serve cold.

Serves: 12/16

Preparation time: 20 min.

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Just Like Moms Chicken Soup recipe

Just Like Moms Chicken Soup recipe

Ingredients (use vegan versions):

• 1 container vegan chicken-style seitan
  
• 1 box vegan chicken-free broth (Imagine foods is best) **Make sure this is a "Chicken" style--not veggie--broth, or the soup will taste wrong
  
• 2 stalks celery
  
• 2-3 medium to large carrots
  
• orzo or other pastina (as much as you like/want - about 3/4 cup uncooked)
  
• 1 clove garlic
  
• small amount of white onion
  
• water as needed
  
• salt, pepper, parsley, and other seasonings (as desired) to taste
  
• olive oil
  

Directions:

In a large pot, use a small amount of
olive oil to brown the seitan
(conserve the liquid and save for
later) with the garlic and oil. Seitan
should be slightly brown on at least
one side and most, if not all, of the
liquid should have evaporated off
and out of it.

Pour into the pot the seitan liquid and
the chicken-free broth. Stir and bring
to boil.

Add the Orzo to the mixture and stir.
Chop the two celery stalks into half
moons (along the radius) and add to
mixture. Chop the carrots into either
half-moons or rings, depending on
the size of the carrot. Add the carrots
to the mixture.

Add salt, pepper, parsley and any
other seasonings you desire to the
broth. Allow to boil and cover.

Allow the mixture to boil return it to a
simmer. Cover, checking and
stirring occasionally. If liquid
decreases, add water until the broth
is the way you like it. Continue to
season if necessary.

Allow to simmer for about 20 - 30
minutes, or until carrots, celery and
orzo are tender, but not mushy, and
all seasonings have blended and
mellowed. Serve with warm vegan bread
and feel better.

Serves: Lots

Preparation time: approx 45 minutes

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Guacamole recipe

Guacamole recipe

Ingredients (use vegan versions):

• 3 ripe avocados (diced)
  
• 1 sm white onion (finely diced)
  
• 1 lg. tomato (finely diced)
  
• 1 clove of garlic (finely diced)
  
• cilantro (fresh & finely diced)
  
• juice of 1/2 a lemon
  
• salt and pepper to taste
  

Directions:

Mix all ingredients into a bowl making sure they blend
completely. It's great with tacos, nachos, burritos, and
tostadas. Enjoy (refrigerate if not eaten right away)

Serves: 4-5

Preparation time: 20 mins

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Half-baked Tomatoes recipe

Half-baked Tomatoes recipe

Ingredients (use vegan versions):

• 2 tomatoes
  
• 1 clove garlic
  
• basil, oregano, other spices to taste
  
• 1 tablespoon olive oil
  

Directions:

Simply halve the tomatoes, cut across the exposed side an
x with a knife, spread garlic and other spices in the cuts
and drizzle with olive oil, bake on 350 degrees for around
10 minutes. Easy, fast and very tasty

Serves: 4

Preparation time: 12 minutes

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Blueberry Scones recipe

Blueberry Scones recipe

Ingredients (use vegan versions):

• 1/2 cup granulated vegan sugar
  
• 3 tablespoon cold non-hydrogenated vegan margarine
  
• Ener-G Egg Replacer (equivalent to one egg)
  
• 1 cup all purpose flour
  
• 1 1/2 teaspoon baking powder
  
• 1/3 cup vegan sour cream (or vegan plain yogurt)
  
• 1/2 cup fresh or frozen blueberries
  

Directions:

In a food processor, combine vegan sugar, margarine, egg
replacer and vanilla; pulse on and off just until the
mixture is crumbly. Add flour, baking powder and vegan sour
cream; pulse on and off just until everything is combined.
Stir in the blueberries.

Drop the batter on baking sheet in 8-10 equal amounts.

Bake in centre of the oven for 12-15 minutes or until scones are golden.

Serves: 8-10 scones

Preparation time: 20 min at most

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Hot Spicy Vegan Nachos recipe

Hot Spicy Vegan Nachos recipe

Ingredients (use vegan versions):

• Nacho chips
  
• salsa
  
• chrushed chilie flakes
  

Directions:

Preheat oven to 350 degrees F.

Spread nacho chips (about a 1/4 inch thick) onto a 8'
baking pan.

Pour desired amount of salsa over nachos.

LIGHTLY sprinkle crushed chilie flakes onto nachos and
salsa.

Bake for 2.5 minutes.

Serve immediately

ENJOY

I like to put more salsa in a bowl and dip the Hot 'n Spicy
nachos in it.

Nachos might be slightly soggy; it depends on how much
salsa you bake on the nachos!

Serves: 2 (1 if you're hungry)

Preparation time: under 5 minutes

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Low Fat Black Bean Hummus recipe

Low Fat Black Bean Hummus recipe

Ingredients (use vegan versions):

• 1 can garbanzo beans (drained and rinsed)
  
• 1 can black beans (drained and rinsed)
  
• 1-2 cloves garlic, minced (1 large clove or 2-3 small cloves)
  
• 2-4 tablespoon cilantro, roughly chopped (I use about 1/4 cup)
  
• juice of 1 lemon
  
• salt & pepper to taste
  
• dash of Tabasco sauce
  
• 2 tablespoon cumin
  
• 1 tablespoon fresh parsely, roughly chopped
  

Directions:

Place all ingredients into a food processor and whiz until fairly smooth...does not have
to be completely smooth, but you want to eliminate large chunks of garlic.

This is excellent served on warm pita wedges. Please note, this can be VERY spicy,
depending on the amount of Tabasco and garlic used.

Enjoy!

Serves: 4-6

Preparation time: 10 minutes

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Barley Stuffed Butternut Squash recipe

Barley Stuffed Butternut Squash recipe

Ingredients (use vegan versions):

• 1 med to large butternut squash
  
• 1 cup pearl barley, uncooked
  
• 2 1/4 cups apple juice, unsweetened
  
• 2 tablespoons olive oil (extra virgin, light)
  
• 1 small yellow onion, chopped
  
• 2 stalks Celery, chopped
  
• 1/4 to 1/2 cup walnuts, chopped
  
• 1 1/4 teaspoons each - dried tarragon & sage
  
• dash of garlic powder, as desired
  
• dash of salt, as desired
  
• black pepper, as desired
  
• 1/2 cup brown vegan sugar
  
• 1/2 cup apple sauce, unsweetened
  
• additional brown vegan sugar, to taste
  

Directions:

1. Preheat oven to 350 deg.

2. In a medium saucepan, bring apple
juice to boil; add barley; cover and
reduce heat to low; simmer until liquid
is absorbed and barley is cooked,
stirring occasionally.

3. Meanwhile, cut squash in half
lengthwise and scoop out seeds. Spray
cut sides and a 9 x 13 inch baking dish
with cooking spray; put squash cut side
down into baking dish. Roast for
approx. 1 hour, or until they feel soft
when pushed down with finger. Let
squash sit until able to handle
comfortably. Increase oven temp to 400
degrees.

4. While squash if cooling, put olive
oil in skillet over medium heat. Add
onion and saute for 2-3 minutes;
add celery and saute for about 2
minutes; add walnuts and saute until
onion is translucent and walnut are a
bit toasted. Reduce heat to low.

5. Scoop out pulp from squash halves,
leaving shells intact. Add squash to
onion mixture and mix well; add spices
and mix well. Add applesauce and brown
sugar, stirring until well mixed (over
low heat). Stir in cooked barley till
mixed.

6. Put mixture in squash shells.
Sprinkle with additional brown sugar,
if desired; put in oven and cook until
heated through.

This recipe can be used as a main dish
for 2 people. Round out with a salad
and some vegan bread. Or use as a side dish
for 4 to 6 people, where the squash shells
are used as a "serving dish". The
spices used mix together surprisingly
well. A flavor that needs to be tasted
to fully appreciate. Enjoy!

Serves: up to 6

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Lentils & Rice recipe

Lentils & Rice recipe

Ingredients (use vegan versions):

• Small box lentils
  
• 1 cup of rice
  
• 2 cups water
  
• 2 large onions
  
• 2 tbls. olive oil
  
• 1 teaspoon allspice
  
• salt to taste
  

Directions:

Cooking Directions:
Follow directions on box to cook lentils until almost
tender.
Add rice and 2 cups water and cook about 20 minutes more.
Lentils and rice should absorb most of the liquid.

In separate pan, saute onions in olive oil,
add to lentils and rice, add allspice, and salt.

Serving Instructions:
Serve with vegan pita bread, pieces of crisp onion, green pepper.
It is nice to use pieces of pita to dip into mixture.
Also nice to add a little more good quality olive oil to
top servings.

Serves: depends on how hungry you are

appetizers

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Macaroni Goreng-Indian Fried Macaroni recipe

Macaroni Goreng-Indian Fried Macaroni recipe

Ingredients (use vegan versions):

• sliced green chilies
  
• freshly ground red chili paste or hot chili sauce
  
• tomato sauce
  
• quartered tomatoes
  
• boiled and diced potatoes
  
• crumbs of firm tofu
  
• sliced onion
  
• bean sprouts
  
• finely sliced cabbage
  
• yellow noodle (oil noodle)
  
• salt
  

Directions:

Heat oil and fry onion well. Add crumbs
of tofu, tomatoes, potatoes and
cabbage. Next, throw in noodles and
bean sprouts, and fry for a short
while. Throw in green chilies, red
chili and fry briefly. Season
with, salt, tomato sauce and chili
sauce.

Serve with sliced cucumber and tomato
sauce.

Serves: 1

Preparation time: 10 mins

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Lazy Pesto recipe

Lazy Pesto recipe

Ingredients (use vegan versions):

• extra virgin olive oil
  
• dairy-free parmezan (e.g. Florentino)
  
• ground almonds
  
• garlic puree
  
• ground black pepper
  
• chopped basil preserved in olive oil
  
• optional: chopped sundried tomatoes (usually in some oil too)
  
• optional 2: diced potato and some green beans
  

Directions:

I am disabled and developed this to make up when I am too
ill (or, when in better health, lazy!) to cook. It is
incredibly quick and easy, delicious too, and fools non-
vegans.

Garlic puree is easy enough to get (don't overdo
it!); vegan parmezan is available in GB, don't know about
abroad. The recipe can cope without. I use ground almonds
because you can't get ground pine kernals and they're a
hassle to chop: they taste pretty similar. The basil is
the only one you may not find: I spotted it in a health
food shop. Basically it's basil in a jar that has been
topped up with oil and some salt to preserve it, and it's
very good.

Mix everything to taste. I usually end up adding a lot of
almonds to balance out the salt from the parmezan and the
basil, and enough oil to give a good consistency. All you
need is the jars and so forth of ingredients and a spoon to
make this one up: I mix it on the plate while the pasta's
cooking.

For red pesto, put in the sundried tomatoes and adjust
until you like it!

For Spaghetti Genovese (this is from memory I'm afraid):

* dice a potato
* cut some french beans into 2 or 3 pieces each
* boil both until tender and mix in with the (green) pesto

Rumour has it that pesto freezes very nicely in those
little tubs you get from delis.

Preparation time: 2 min

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Mushroom Seviche recipe

Mushroom Seviche recipe

Ingredients (use vegan versions):

• 3 cups chopped white mushrooms
  
• 2 cups chopped fresh tomatos
  
• 1/2- 1 cup chopped onions
  
• 1/2-1 cup chopped pitted green olives
  
• 1 cup fresh chopped cilantro
  
• 1 avocado cut in small cubes
  
• 1- 2 serrano or jalapeno chile minced (optional)
  
• salt and pepper
  
• freshly squeezed lime juice (enough to cover mushrooms)
  

Directions:

Chop mushrooms and cover (or almost cover)with lemon juice.
leave to marinate for one or two hours, this will "cook"
them. Mix with all other ingredients, do not drain the
lemon juice.

Serve with corn tostadas.

Serves: 4

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Marinated Aubergine/Egg-plant recipe

Marinated Aubergine/Egg-plant recipe

Ingredients (use vegan versions):

• 2-4 aubergines/eggplants - depending on their size and how much you like them
  
• parsley
  
• basil
  
• sage
  
• cloves of garlic
  
• olive oil
  
• white-vegan wine-vinegar
  
• salt (optional) and pepper
  

Directions:

Wash and cut the aubergines in less than quarter inch (0,5
cm) slices (along with the aubergines - not across).

This step is optional: Salt the slices and put them under
pressure for at least 0,5 hour. Wash off the salt and dry
them gently with some kitchen paper or a towel.

Fry the slices with as little olive oil as possible (they
can suck up quite a bit) for 2 minutes on each side or
until you think they're done.

Lay a layer of slices in a deep flat-bottomed dish. Pour
over some chopped garlic and herbs. Sprinkle over salt
(optional) and freshly ground pepper and some white-vegan wine-
vinegar.

Repeat this until you've used up all of the aubergine-
slices.

Cover and leave in fridge over night.

Enjoy!!

Serves: 4

Preparation time: 30 minutes

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Awesome Raspberry Chocolate Chunk Cookies recipe

Awesome Raspberry Chocolate Chunk Cookies recipe

Ingredients (use vegan versions):

• 1 cup flour
  
• 2/3 cup vegan brown sugar, packed
  
• 6 tablespoon soy non-hydrogenated vegan margarine
  
• 2/3 cup oatmeal
  
• 2/3 cup coconut
  
• 2 3oz vegan Cloud 9 Red Raspberry Chocolate bars, broken in chunks
  
• 1 teaspoon vanilla
  
• 2 teaspoon baking powder
  
• dash salt
  
• vegan soymilk
  

Directions:

Cream softened margarine with brown vegan sugar. Add all other ingredients except soy milk. Pour
soy milk into batter, maybe about 1/3 cup to start, and mix. Add soy milk as needed until
batter is blended but still thick. Don't over mix.
Drop blobs of the batter onto a cookie sheet,. You should have about 18 cookies. Cook in a
preheated oven, 350 degrees until cookies are golden, about 15 minutes.

Serves: 18 - 20

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Miami Black Bean and Garlic Salsa recipe

Miami Black Bean and Garlic Salsa recipe

Ingredients (use vegan versions):

• 1 package black bean soup with spices - made per directions
  
• 6 hot pickled garlic cloves - diced
  
• 3 medium tomatoes - diced
  
• 1 handful of fresh cilantro - diced
  
• 2 Jalapeno peppers - diced
  
• 2 cups fresh or store purchased Pico de Gallo salsa - medium heat
  

Directions:

1) Cook the black bean soup according to directions on
package (I recommend Miami brand black bean soup). Continue
cooking soup until most of the liquid cooks off and you are
left with spiced beans.

2)Using a food processor or hand held chopper, chop all
ingredients to a chunky consistency.

3)Squeeze the juice of one lemon over the entire mixture.

4)Chill or serve at room temperature with corn chips or your
favorite diping chips.

Serves: 4

Preparation time: 2 hours

appetizers

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Batter Fried Veggies Of Joy recipe

Batter Fried Veggies Of Joy recipe

Ingredients (use vegan versions):

• 3/4 cup unbleached white flour
  
• 1 cup vegan soymilk
  
• 1/4 cup blue corn
• 1 tablespoon olive oil
  
• 1 tablespoon spike or seasoning
  
• 1/2 teaspoon turbinado vegan sugar
  
• nutritional yeast to taste (1+ tbsp)
  
• sufficient oil to deep fry
  
• optional - 1/4-1/2 cup cajun seasoning (check ingredients carefully)
  

Directions:

Mix all the dry ingredients in a large bowl. This mixes
easily by hand and will probably make a big purple mess if
you use a mixer.

Add soy milk and mix until a thick batter forms.

This batter may be too thick based on the amount of
seasoning you add, additional soy milk may be needed. Try
not to thin the batter out too much or it may not stick as
well.

I use a deep fryer on my back porch to prevent the oil from
greasing up the kitchen and house. You will want to heat
your oil up to 375 or so while you make the batter.

Clean and slice veggies to a size you would like and pour
them into the batter.

Stir batter over veggies until they all have a nice coating.

Deep fry in small batches for about 4 minutes per batch.

Enjoy them with tofu ranch (Silken Tofu and 1 packet of vegan
ranch dip)and/or your favorite sauce.

Serves: 3-4

Preparation time: 20 Minutes

appetizers

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Goof Proof Guacamole recipe

Goof Proof Guacamole recipe

Ingredients (use vegan versions):

• 1 large avacado
  
• 1/2 lemon or lime (or equivalent juice)
  
• 1/2 tomato or 1 small garden tomato (about 1/4 cup after its been diced fine)
  
• 1-2 cloves garlic
  
• salt, to taste
  
• crushed red pepper, to taste
  

Directions:

Slice avacado in half, remove pit, then scoop out all the
flesh. Place on a cutting board and really mash well with a
fork. Place mashed avacado in a serving dish, sprinkle
with salt (a little more than you would think you would
need). Add a hefty pinch of crushed red pepper and
the lemon or lime juice. Mix that up, then crush the garlic
in a press and mix that in too. Add thr tomato,
(chopped fine)and if possible, let sit about 10 minutes to
let flavors mingle before devouring with corn chips.

Also
good stuffed in a pita sandwich of grilled portobella's and
red peppers....or a decadent topping for a soup of pureed
carrots with ginger)

Serves: sinful snack

Preparation time: 10 minutes

appetizers

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Black Bean Dip recipe

Black Bean Dip recipe

Ingredients (use vegan versions):

• 1 can black beans (washed and drained)
  
• olive oil
  
• garlic
  
• white pepper
  
• cummin
  
• 1/4 cup of dry vegan white wine
  

Directions:


Heat mixture of olive oil, garlic and herbs (add to taste).
Add Black Beans, cover, and simmer for 5 minutes. In
blender, pure black beans and add vegan wine. Serve with vegan crackers,
toasted vegan pita bread, tortilla shell.

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Low Fat Banana Muffins recipe

Low Fat Banana Muffins recipe

Ingredients (use vegan versions): 2 tablespoon white vegan sugar 1 tablespoon egg alternate ('energy' recommended) 1 teaspoon vanilla essence 1/2 cup vegan soymilk 2-3 ripe bananas mashed 1 and 1/2 cups wholemeal self raising flour 1/4 teaspoon baking soda Directions: Beat all ingredients exept the flour and soda. When well beaten, sift the flour and soda into the mixture. Mix well, but dont overstir, as the less it is beaten the lighter the muffins will be. Place in prepared muffin trays and bake in a moderate oven (180) for 25-30 mins. Serves: 13 Preparation time: 10 mins appetizers

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Easy Baking Powder Biscuits recipe

Easy Baking Powder Biscuits recipe

Ingredients (use vegan versions): 2 cups flour 3 teaspoons baking powder 1 teaspoon salt 4 tablespoons vegan margarine 3/4 cup water Directions: Mix together dry ingredients. Add vegan margarine and water, mix with fork. When dough forms a ball knead it for at least one minute. Roll out to 1/2" thick. Cut with the edge of a cup or glass. Bake at 450 degrees for 12-15 minutes. Serves: one dozen Preparation time: 30 - 45 min appetizers

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Morning Rice recipe

Morning Rice recipe

Ingredients (use vegan versions):

• 1 cup brown rice
  
• apple juice
  
• cinnamon
  
• fruit(banana, kiwi, strawberries etc...)
  

Directions:

I have heard of every morning rice, but I think this one is
the best. Cook brown rice as directed. When brown rice is
finished, add apple juice, as much as you like. I like mine
drenched. Add a little bit of cinnamon and any fruit you
like. I mashed a banana and cut up some kiwi. You might
like to experiment, but very tasty!

Serves: 2

Preparation time: 1/2 hour


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Indian Shami Kebab recipe

Indian Shami Kebab recipe

Ingredients (use vegan versions):

• 500 grams soya mince
  
• 1/2 litre veg. broth
  
• 1/2 in. piece ginger
  
• 6 cloves garlic
  
• 2 teaspoons Garam Masala / Curry Powder
  
• 1 teaspoon chilli powder
  
• 15 mint leaves
  
• salt to taste
  
• oil for frying
  

Directions:

Boil the mince in the broth, till dry.
Make a paste of all other ingredients and add to the mince.
Mix well.
Make into patties of 2 in. diameter and deep fry till
golden in color.
Serve hot with chutney or tomato ketchup

Serves: 4

Preparation time: 30 mins.

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Mushroom/Broccoli Lasagna recipe

Mushroom/Broccoli Lasagna recipe

Ingredients (use vegan versions):

• lasagna pasta
  
• vegan spagetti sauce (Five brothers Roasted Vegetables)
  
• 1 package firm, regular tofu
  
• 1 package fresh mushrooms, sliced
  
• 1/2 head of broccoli florets, small
  
• 1 onion
  
• dab of canola or olive oil
  
• Italian seasonings of your liking
  

Directions:

Boil pasta according to directions.
While that boils, saute the mushrooms, onion and broccoli until SLIGHTLY
soft in a little
olive oil. Put the tofu in a plastic baggie and squash the Italian seasonings
into the
crumbled tofu until thoroughly mixed.

Grease a 9-x-9 pan with a little olive oil and then layer the ingredients like
this:

-- pasta, sauce, crumbled tofu (raw), vegetable mixture and then begin again
with the
pasta until you are out of ingredients.

Bake on about 300-350 degrees until this is all warm.

Serve with garlic bagel chips and a mixed green salad.

Serves: 4

Preparation time: 20-30 minutes

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Bagel Nachos recipe

Bagel Nachos recipe

Ingredients (use vegan versions):

• Bagels
  
• garlic (fresh or powdered) - optional
  
• paprika - optional
  
• other seasoning - optional
  

Directions:

Preheat oven to 350 degrees.

Slice bagels with a food slicer 1/8 - 1/4 inch thick (if you
work in a restaraunt, or have friends who do, it's really
GREAT to have them slice a bagful for you.)

Stack the slices and cut into quarters. Place in a single
layer on baking sheets. Rub with cut garlic or lightly
sprinkle with garlic powder or other seasonings. (Paprika
adds mainly color, very subtle flavor.)

Place in oven and bake just until beginning to brown.
Chips will 'dry' and be very crisp - rather than chewy like
a sliced bagel.

These chips are GREAT with salsa, hummus, 'taco' salad,
anything that you would normally eat with nacho or potato
chips. But with virtually NO fat. Store extras in an
airtight container.

Serves: Lots

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Fried Banana Sandwich recipe

Fried Banana Sandwich recipe

Ingredients (use vegan versions):

• 1 very ripe banana
  
• 2 slices good vegan bread (cinnamon raisin works well)
  
• your favorite peanut butter
  
• a little cooking oil
  

Directions:

Heat just a bit of oil on a skillet. Add thinly sliced
banana. When the banana is just brown and getting soft,
flip it over.

While this is going on, pop the vegan bread in the
toaster if you want (I find it best just heated up, not
toasted to crunchiness).

When the banana is done, spread
some peanut butter onto the vegan bread, then add the banana
slices. You might want to add some vegan margarine if you
fear sticky peanut butter mouth.

Yum yum yum - my favorite
sandwich ever!

Serves: 1

Preparation time: 5 mins

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Bell Pepper Bruschetta recipe

Bell Pepper Bruschetta recipe

Ingredients (use vegan versions):

• 1 loaf french bread (sliced)
  
• 1-2 red bell peppers, thinly sliced
  
• 1/4-1/2 medium sized onion (I prefer the sweeter kind), thinly sliced
  
• 2 cloves garlic, minced
  
• 5 tablespoons basil, approximately
  
• olive oil
  
• salt and pepper to taste
  

Directions:

1. Preheat oven to 350 degrees.

2. Place sliced red peppers and onions in a pan with
a small amount of olive oil, cook until peppers and
onions are tender.

3. Place slices of bread onto a baking sheet and
then drizzle oil on them.

4. Spread the minced garlic onto the bread slices,
then stick the pan in the oven for 3 min, or until
very lightly toasted.

5. Remove the pan from the oven, and evenly
distribute the onions, peppers, and basil on each
slice, add salt and pepper to taste.

6. Put the pan in the oven for about 5-10 min, or
when the bread is nice and toasty (golden brown).

Serves: 4

Preparation time: 20 min

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Best Easy Salsa recipe

Best Easy Salsa recipe

Ingredients (use vegan versions):

• 1 can of Del Monte Fresh Cut peeled diced tomatoes
  
• 1 fresh bunch of cilantro
  
• 2 or three jalapeno peppers
  
• one onion
  
• one garlic clove
  

Directions:

You can make this recipe under 15 min, just have all the ingredients
ready. Dice the tomatoes into smaller pieces. Keep juice. Mince the
leaves of the cilantro bunch (use the whole thing). Chop one medium
size onion coarsly. Chop the jalapeno pepper fine (can use more to
taste). Add 1 small garlic clove chopped very very fine. Salt and
pepper to taste. Mix all ingredients together- refrigarate for one
hour.

You will LOVE this salsa = enjoy!
Serves: 10 to 12

Preparation time: 15 mn

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Yummy Israeli Salad recipe

Yummy Israeli Salad recipe

Ingredients (use vegan versions):

• 1 plum tomato (or any other kind - I prefer these)
  
• about 1/3 cucumber
  
• 1 or 2 stalks spring onion
  
• 3 or so tablespoons olive oil
  
• salt (and pepper if you want) to taste
  
• hummus
  
• mini pitas
  

Directions:

Chop up all the veggies realy well so that they still have
texture but you don't have to chew that well to get them
down. At least, that's my recommendation. Then add the olive
oil (you might not need as much as I called for - I never
measure anything). Add the salt and mix everything together.
Then shove the concoction into the mini pitas and serve
with hummus spread on top. YUM!!!

Serves: 1 or 2

Preparation time: 5-10 min

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Baked Garlic recipe

Baked Garlic recipe

Ingredients (use vegan versions):

• 1 or more garlic heads
  
• crackers or vegan bread
  

Directions:

All you need is to put some garlic heads in some foil, split them open a little and pour olive oil onto each! Bake at 350 degrees until soft, about a half hour. Spread the garlic on vegan crackers or vegan breads!

This is an easy & quick appetizer!

appetizers

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Not Pigs In A Blanket recipe

Not Pigs In A Blanket recipe

Ingredients (use vegan versions):

• 1 package of Tofu Pups, or other vegan hot dogs
  
• 1 container of vegan dough, rolled out, cut in squares
  
• 8 strips of fake bacon, thawed (optional)
  
• 8 slices of vegan American "Cheese"
  

Directions:

Preheat oven to 375. Cut tofu pups in half, to make
horsdeurves size. Wrap bacon around hot dog. Wrap slice
of cheese around hot dog. Roll up in dough and bake until
golden brown. I don't know about nutritional info, but
this is the best vegan fun food ever.

Serves: 4

Preparation time: 15 min

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Grilled Veg Napoleon recipe

Grilled Veg Napoleon recipe

Ingredients (use vegan versions):

• 1 portebella mushroom, cleaned
  
• 1 zucchinni
  
• 1 yellow squash
  
• 1 red pepper
  
• 1 red onion
  
• couple slices of large beefsteak tomato
  
• 8 oz. balsamic vinegar
  
• fresh garlic
  
• fresh chopped parsley
  
• salt and pepper to taste
  
• couple oz. of your favorite dairy substitute cheese
  
• couple pieces of your favorite vegan flatbread(I like foccacia)
  

Directions:

Slice all veggies lengthwise, about a quarter inch. Let
marinate in the vinegar, garlic, parsley, salt and pepper.
Let marinade for only about 8-10 minutes.
Grill veg's on both sides till aldente.

Grill the vegan bread lightly to improve taste.

On baking pan, lightly grease the bottom, place vegan bread on.
Then stack the veg's on as high as you want to go, stacking
them one on top of the other and top with cheese.
Bake in the oven till cheese is melted. enjoy!

Serves: 2-3

Preparation time: 20-25min

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Garlic Tofu Dip recipe

Garlic Tofu Dip recipe

Ingredients (use vegan versions):

• 1 pkg. extra firm tofu
  
• 1/3 cup mellow white miso
  
• 1-2 cloves crushed garlic
  
• 1-2 tablespoon chopped onion
  
• 2 tablespoon brown rice vinegar
  
• 1-2 tablespoon mirin or vegan sugar
  
• dash of sesame oil
  
• dash of cayenne pepper
  

Directions:

Mash tofu. Combine other ingredients; mix well. Add to tofu
and mix until blended. Delicious with vegan crackers!

Note: Silken tofu, drained and pressed, works well too.

Serves: 4

Preparation time: 15 min.

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Baked French Onion Veggies recipe

Baked French Onion Veggies recipe

Ingredients (use vegan versions):

• 4 medium potatoes
  
• 4 large carrots
  
• 1 large onion
  
• 6 cloves garlic
  
• 1 sweet potato
  
• any kind of beans (green, butter)
  
• 1 parsnip
  
• some whole mushrooms
  
• 2 packets of vegan French onion soup mix
  
• approx. 1 1/2 cups water
  
• mixed herbs
  

Directions:

Preheat oven to fairly hot, chop all veggies and put in an oven bag. Mix soup packets
with water, pour onto veggies and seal bag. Put in oven for approx. 30 mins or until
veggies are tender.

Serves: 4

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Marinated Veggie Kabobs recipe

Marinated Veggie Kabobs recipe

Ingredients (use vegan versions):

• 1 medium eggplant
  
• 2 small zuchini
  
• 1 or 2 red or green bell peppers
  
• 8 medium button mushrooms
  
• 2-4 small-medium yellow onions
  
• 1/4 cup cider or balsamic vinegar
  
• 1 tablespoon spicy brown vegan mustard
  
• 1/2 teaspoon rosemary
  
• 2 or more cloves garlic chopped
  
• salt and pepper to taste
  

Directions:

Wash and cut the vegetables into chunks about 1 inch thick (I know the peppers will not
be this thick, but cut them into large pieces). Place the chunks into a large bowl. In
another bowl, combine the vinegar, mustard, rosemary, garlic, and salt and pepper and
whisk into a uniform liquid. Pour this liquid over the vegetables and, using your hands,
turn the ingredients to ensure each piece is well coated. Cover with plastic wrap and
marinate in the refrigerator overnight. To cook: preheat the oven to broil and thread the
vegetables onto metal skewers. Reserve the marinade to baste kabobs. Place the skewers
in a broiler pan and cook under the broiler for 10-15 minutes. Baste the cooking kabobs
with the marinade periodically during the cooking. Serve over rice or couscous with the
leftover marinade as a light sauce. This is great as leftovers, too. The flavors
intensify. You need to plan ahead a little to prepare this dish because the vegetables
require a long time to absorb the marinade. But once the chopping and marinating are
done, it is quick to do the final cooking.

Serves: 4-6

Preparation time: 30 min

Nutrition Information: not available

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Eggplant Parmigiana recipe

Eggplant Parmigiana recipe

Ingredients (use vegan versions):

• 1 eggplant peeled and sliced into discs
  
• 1 cup of egg substitute
  
• enough oil for frying lightly
  
• soy cheese (grated, your choice)
  
• Tomato sauce ir spaghetti sauce
  

Directions:

Drop eggplant into egg and then procede to lightly fry in a pan of veggie oil.
Layer
eggplant, sauce and fake cheese in a pan. Put the rest of the cheese on top,
after it has
cooked for a while.

Serves: I am not sure

Preparation time: 1-2hrs(maybe)

appetizers

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Gado-Gado, the Fastest Ever recipe

Gado-Gado, the Fastest Ever recipe

Ingredients (use vegan versions):

• 1 dl water
  
• 0,4 dl crushed coconut
  
• 0,5 dl peanut butter
  
• soy sauce
  
• pepper
  
• ginger
  

Directions:

Bring the water to boil and add coconut. Let boil for 1
minute. Reduce heat. Add peanut butter and mix well. If the
sauce gets too thick, add water. Let boil on low heat for a
couple of minutes, add soysauce, pepper and ginger (I
always use powder, but grated might be good too).
Serve over e.g. veggies, patties and rice.

This is really filling, a bit is enough!

Serves: 3-4

Preparation time: 8 minutes

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Lettuce Tacos recipe

Lettuce Tacos recipe

Ingredients (use vegan versions): 3/4 cups chopped cashew nuts 1 1/2 cups chopped celery 4 to 5 tablespoons sesame garlic sauce (I use Iron Chef brand) 2 teaspoons vegan brown sugar 1 head of lettuce vegetable oil chopped ginger minced onions minced garlic Directions: Before cooking, chop celery into small pieces, and crush cashews so that each cashew is broken into about 4 pieces. Mix the Iron Chef Sesame Garlic sauce with about 2 teaspoons of vegan brown sugar. In a skillet, pour vegetable oil so that it covers the bottom of the skillet. Sprinkle the oil with freshly minced onions, minced garlic, and chopped ginger. Pour chopped celery into skillet and stir fry for about 10 or 15 minutes on medium to high heat. Pour chopped cashews into skillet and stir fry for about 3 to 4 minutes on low to medium heat. Remove skillet from heat and mix sauce in evenly with celery and cashews. Prepare each serving inside a single lettuce leaf. Serves: 5-6 (depending on your appetite!) Preparation time: About 40 minutes appetizers

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NON Meaty, Meaty Meatballs recipe

NON Meaty, Meaty Meatballs recipe

Ingredients (use vegan versions):

• "fake ground beef" (you will need about 2 pounds)
  
• salt and pepper
  
• sweetener of choice (syrup)
  

Directions:

Find ground beef in your grocer's freezer that is labeled
"fake ground beef" (you will need about 2 pounds). Add salt and
pepper and a touch of sweetener. Pre-heat oven at 375.
Roll approx. 20 meatless meatballs and cook for 25-30 minutes or
until golden brown

Serves: 10

Preparation time: 35 min

appetizers

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Karens Garlic Dip recipe

Karens Garlic Dip recipe

Ingredients (use vegan versions):

• 1 pkg (10.5 ounce) extra firm tofu
  
• 1 medium cucumber, peeled
  
• 6 cloves garlic, w/ coverings removed
  
• 1 Tablespoon olive oil
  
• 1 Tablespoon lemon juice
  
• 1/2 teaspoon dill weed (if using fresh, more may be desired-optional)
  
• 1/4 teaspoon sea salt
  
• 1/8 teaspoon ground black pepper
  

Directions:

In a food processor, shred cucumber. With a garlic press, "mince" garlic. Change blades
in the food processor, so that the chopping blade is in place. Add lemon juice, olive oil,
and garlic to the cucumber. Process with the pulse method for about ten seconds, until
mixture is blended. Drain tofu and crumble into garlic mixture. Add salt, pepper, and
dill weed. Process until smooth and creamy. Chill for at least 1 hour (over night is
better). Serve with pita chips, corn chips, or raw veggies.

Note: This recipe can be made without a food processor, but it is more work, and messy
too.

Serves: About 6

Preparation time: 15 min.+ chilling time

appetizers

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In A Hurry Hummus recipe

In A Hurry Hummus recipe

Ingredients (use vegan versions):

• 1 can chick peas, drained (save the liquid)
  
• 2 medium cloves minced garlic
  
• lemon juice
  
• olive oil
  
• red pepper (optional)
  

Directions:

If you don�t have 2 tablespoons of tahini available, olive
oil is a good substitute.

In a blender or food processor combine the drained can of
chick peas, 2-3 tablespoons of lemon juice, 3 tablespoons or
1/4 cup olive oil (depends on how rich you'd like the dip)
and the minced garlic. Add the liquid from the chick pea
can as needed to make a smooth dip. You can add red pepper
as desired to make a spicier dip. Cover and refrigerate or
serve immediately. It will thicken if refrigerated.
This is very much a dip that can be doctored according to
your personal taste, but garlic lovers go easy because the
garlic flavor will blossom.
Serve with triangles of vegan pita bread, vegan crackers or celery
sticks. Yum!
Serves: 4
Preparation time: 5 minutes
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Lime Cucumbers recipe

Lime Cucumbers recipe

Ingredients (use vegan versions): 1 Cucumber 2 Limes Salt to taste Directions: Slice cucumber. Spread the cucumber onto a plate and then cut the lime in half. Squeeze the lime all over the sliced cucumber. Add salt if desired. Yum.... Serves: 1-2 Preparation time: 5 minutes appetizers

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Baked French Fries of Fun!! recipe

Baked French Fries of Fun!! recipe

Ingredients (use vegan versions):

• potatoes
  
• salt
  
• pepper
  
• cayenne pepper (optional)
  
• veggie oil
  

Directions:

Wash and cut potatoes into strips or
waffle shaped things or what ever shape
you like, preheat oven 350 degrees. put
a good amount of oil in a baking pan.

Put potatoes with salt, pepper, cayenne,
if you like spicy fries, or whatever
spices you like, bake 30 mins, turn
taters over add some more spices, bake
30 mins more.
Remove from oven and eat with ketchup.
WHEEEE!!! having fun yet?

Preparation time: 1 hr

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Banana Flatcake recipe

Banana Flatcake recipe

Ingredients (use vegan versions): 4 tablespoons cream of wheat (or something like that) 1 banana water Directions: First, make cream of wheat as usual. While its cooking, stir in the banana until its all stringy and there are no clumps. When the cream of wheat is ready (depending on the cooking time- use quick-cooking) pour it into a round container and refrigerate. The cream of wheat should not be over 3/4 inch thick. When it is cooled, the top should be hardened, and it gets softer towards the middle. However, it can be cut and removed- no problem. If it still sticks to the container, cool it some more. You should end up with a delicious gelatin-type consistency. Serve with cinnamon on top. Serves: 4 Preparation time: 5 min appetizers

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