1 lb. extra-firm tofu 2 cups cooked brown rice 1 small onion, minced 6 Tbsp. nutritional yeast flakes 2 Tbsp. minced celery 2-1/2 Tbsp. soy sauce 1 Tbsp. lemon juice 1 Tbsp. sea salt 1/2 tsp. dry mustard 1/2 tsp. dill weed 1/4 tsp. white pepper Pinch celery seed 1/4 cup unbleached all-purpose flour • … Read more »
Safflower oil, for oiling the cookie sheet 3 cups unbleached flour 1/3 cup unbleached cane sugar 1 Tbsp. orange zest 1 Tbsp. baking powder 3/4 tsp. baking soda 1/4 tsp. salt 1/3 cup vegan margarine 1 1/2 cups tofu sour cream or soy yogurt 1/3 cup orange juice (or substitute soy milk, rice milk, or … Read more »
1 1/2 lb. firm tofu, mashed 1/2 cup vegan mayonnaise 1/2 cup chopped fresh parsley 1/4 cup sweet pickle relish 1/2 medium onion, chopped 2 stalks celery, chopped 1 1/2 tsp. garlic powder 1 1/2 tsp. salt 1/4 tsp. turmeric 1 1/2 Tbsp. prepared mustard • Combine all the ingredients in a large bowl. Spread … Read more »
For the Crust: 1 cup organic spelt or whole-wheat pastry flour 1/2 tsp. non-aluminum baking powder Pinch of sea salt 1/4 cup organic hi-oleic safflower oil 1/4 cup organic amasake 1/2 tsp. organic almond extract • Preheat the oven to 350°F. • Sift together the dry ingredients in a large bowl. • In a separate … Read more »
For the Batter: 1 Tbsp. corn flour 2 Tbsp. plain flour Salt, to taste 1 1/2 cups water • In a small bowl, mix all the ingredients until smooth. Set aside. For the Vegetables: Oil for deep-frying 1 1/2 cups eggplant, cut into 1-inch cubes 1 1/2 cups chopped button mushrooms 1 1/2 cups tofu, … Read more »
5 lbs. carrots 2 celery stalks, chopped 1 small red onion, diced Green or red bell pepper (optional) Tomato (optional) 1/2 cup eggless mayonnaise 2 Tbsp. soy sauce 1 Tbsp. salt 2 tsp. kelp powder • Juice the carrots in an electric juicer. Save the pulp for veggie tuna and enjoy the juice as an … Read more »
3 Tbsp. soy sauce 1 tsp. garlic powder 1 lb. tofu, frozen, thawed, squeezed out, and cut into 3/4-inch cubes 1 medium-sized onion, chopped 2 carrots, sliced 1 medium-sized zucchini, sliced 2 Tbsp. olive oil 1 28-oz. can tomatoes, chopped 4 cups water 2 cups tomato juice 2 tsp. basil 1 tsp. oregano 1/2 tsp. … Read more »
2 Tbsp. (1/4 stick) margarine or water 1/2 cup minced onion 1/2 cup minced green bell pepper 1 lb. firm tofu, patted dry and mashed 6 Tbsp. ketchup 6 Tbsp. chili sauce 1/2 tsp. salt Pepper to taste 4 burger buns, lightly toasted • Heat the margarine or water in a large skillet over medium … Read more »
7 oz. vegan chocolate sponge cake 3 1/2 oz. sugar syrup 1 tsp. rum (optional) 9 oz. silken tofu, blended to a creamy texture A few drops vanilla extract 5 oz. cashews, chopped 5 oz. chocolate sauce • Slice the chocolate sponge cake and arrange half of it in a shallow dish. • Mix the … Read more »
For the Lemon Glaze: 1 1/2 cups confectioners’ sugar 1 tsp. lemon juice 2 Tbsp. water Food coloring (optional) • Combine the sugar, lemon juice, and water. Pour over the cake. For the Cake: 1/2 cup soy milk 1/2 cup sugar 1 1/2 tsp. salt 1/2 cup vegetable shortening 2 pkgs. dry yeast 1/3 cup … Read more »
8 cups cauliflower, cut into florets 3 Tbsp. vegetable oil 3 Tbsp. unbleached flour 1 cup liquid nondairy creamer or soy milk 1 cup nondairy sour cream (try Tofutti brand at Tofutti.com) 2 Tbsp. fresh parsley, chopped 2 Tbsp. fresh dill, chopped 2-3 Tbsp. nutritional yeast flakes (available at health food stores) 1/4 tsp. salt … Read more »
3 boxes silken tofu (chocolate, if available) 2 1/4 cups chocolate soy milk 3 Tbsp. olive oil 1 1/2 cups cocoa 1 cup brown rice syrup 6 tsp. vanilla 3/4 tsp. cayenne pepper (or to taste) 1/6 cup confectioner’s sugar •Blend all the ingredients together in a blender or food processor. •Freeze in an ice-cream … Read more »
4 ancho chilies, toasted, seeded, and finely chopped 3 Tbsp. white wine vinegar 1 Tbsp. vegetable oil 1/2 small white onion, minced 3 garlic cloves, minced 1 tsp. ground cumin 1 tsp. salt 1/2 tsp. ground black pepper 1/2 cup silken tofu 1 1/4 cups olive oil • In a small bowl, combine the chilies … Read more »
For the Peppers: 2 cups prepared orzo 1/4 cup diced onions 1/4 cup diced tomatoes 1 clove garlic, minced 2 Tbsp. chopped cilantro 1 Tbsp. olive oil Salt and pepper, to taste 4 large poblano peppers • Preheat the oven to 350°F. • In a medium bowl, combine the orzo, onions, tomatoes, garlic, cilantro, olive … Read more »
2 boxes extra-firm silken tofu 1/2 cup unsweetened soy milk 1/2 cup + 1 Tbsp. cocoa powder 1/2 cup maple syrup 2 tsp. vanilla essence 2 Tbsp. cashew butter 1 Tbsp. tahini Pinch of sea salt • Blend all the ingredients in a food processor until smooth and creamy. Note: Store in the fridge for … Read more »
