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Arial;}}
{\*\generator Msftedit 5.41.21.2507;}\viewkind4\uc1\pard\b\f0\fs16 The Pigs
are Safe in the Blanket\b0\par
Ingredients :\par
4 vegan "not dogs" (I use Smart Dogs)\par
1/2 cup unbleached flour\par
1 tablespoon corn meal\par
1 tablespoon oil (any)\par
1/2-1 teaspoon sugar (unrefined)\par
1 teaspoon baking powder\par
water (until dough formed)\par
Directions:\par
Mix together all ingredients except for the "not dogs" (well duh) until it is
in a dough ball.\par
Next cut the "not dogs" in half.\par
Roll the dough out as thin as you would a tortilla and wrap the dough around
your dogs.\par
Bake at 375 from 12-15 minutes until golden.\par
Serve with your favorite condiments.(I\rquote m attempting Thai peanut
sauce). Smiley\par
Serves: 2\par
Preparation time: quick\par
\par
\b\par
Veggie Sausage Gumbo\b0\par
Makes 4 servings\par
\par
* 1 cup frozen okra\par
* 16 ounces veggie sausage links, cut into 1-inch pieces (Tofurky Italian
Sausage, Lightlife Smart Links Country Breakfast Style or another brand of
vegan sausage)\par
* 2 tablespoons all-purpose flour\par
* 2 tablespoons vegetable oil\par
* 1 large onion, chopped\par
* 1 large green pepper, chopped\par
* 2 cloves fresh garlic, chopped\par
* 1/2 teaspoon dried thyme\par
* 1/4 teaspoon ground red pepper\par
* 1 16-ounce can diced tomatoes\par
* 1 cup celery, chopped\par
* 5 cups vegetable stock\par
* salt to taste (if desired)\par
* Tabasco sauce to taste (if desired)\par
* 2 cups cooked rice\par
Fry the okra until lightly browned and set aside. Lightly fry the sausage
pieces and set aside.\par
Combine flour and oil in a large pot, stirring constantly. Saut\'e9 over
medium-high heat for 1 minute. Add okra, onion, pepper, garlic, thyme, and
ground red pepper. Cook for 1 minute on medium heat, stirring frequently.\par
Stir in veggie sausage, tomatoes, celery, vegetable stock, and cook 15
minutes or until thoroughly heated. Add salt and Tabasco sauce if desired.
Serve over rice.\par
\par
\b\par
Holiday Lentil Loaf\b0\par
Ingredients :\par
1 small onion\par
1 clove garlic\par
2 stalks celery\par
2 teaspoon sage\par
3 cups cooked lentils\par
3 cups cooked wild rice (you can use a wild rice/brown rice mix here too)\par
1/2 cup chopped walnuts\par
1/4 cup whole wheat breadcrumbs\par
2 tablespoon vinegar\par
2 egg equivalents\par
2 tablespoon whole wheat flour\par
fresh ground black pepper and sea salt\par
\par
Directions:\par
Preheat oven to 350 F.\par
Chop onion and celery finely, and crush the garlic clove. Spray a fraying pan
with non-stick spray, and saute the onion, garlic and celery until onion is
translucent. Add the sage. Combine all ingredients in a large bowl and mix
well. Spray a loaf pan with non-stick spray and fill the loaf pan with the
mixture. Press down. Bake 30 minutes covered, 10 minutes uncovered. Let stand
for 5-10 minutes before cutting and serving.\par
\par
\b\par
\par
\par
\par
\par
\par
Mock Meatloaf\b0\par
Serves 4\par
* 1 pound vegetarian ground beef (try Boca Burger's Original Meatless Ground
Burger or Gardenburger's Meatless Crumbles)\par
* 3 tablespoons ketchup\par
* 2/3 tablespoon prepared mustard\par
* 1/2 tablespoon horseradish\par
* 1 small onion, finely chopped\par
* 1 teaspoon salt\par
* 1/2 cup soft bread crumbs\par
* 1/4 cup soymilk\par
* 1/2 tablespoon soy sauce\par
\par
Preheat oven to 350\'b0F degrees. Combine all ingredients in a large bowl.
Press lightly into a bread loaf pan. Wrap loosely with foil. Bake for about 1
hour and 20 minutes.\par
\par
\b\par
Vegan Gravy\par
\b0 1/2 cup vegetable oil\par
3-6 garlic cloves, minced well\par
2-3 slices yellow onions, chopped\par
1/2 cup all-purpose flour\par
4 teaspoons nutritional yeast\par
4 tablespoons reduced sodium soy sauce\par
2 cups water\par
1/2 teaspoon sage\par
1/4 teaspoon black pepper\par
1/2 teaspoon salt (optional)\par
5-6 white mushrooms, sliced (optional)\par
\par
1. Cook the onion and garlic in the oil until tender.\par
2. Add the flour, yeast, and soy sauce to make a paste.\par
3. Add the water gradually, stirring constantly.\par
4. Bring the gravy to a boil on medium heat, stirring constantly (the gravy
has to boil to thicken).\par
5. Add pepper.\par
6. Add salt and sliced mushrooms, if using.\par
7. If the gravy is too thin, whisk in 1-2 tablespoons of flour or small
amounts of cornstarch to thicken it.\par
8. The gravy refrigerates well, but freezing is not recommended.\par
9. The cooled gravy re-heats well in the microwave or on the stove.\par
\par
\b\par
VEGAN POT PIE\par
\b0 Ingredients:\par
1 frozen pie shell, or fresh dough if you have time\par
2-3 cups veggie broth\par
1-2 potatoes\par
3 medium carrots\par
a variety of veggies such as green beans, zuchinni, mushrooms, or just about
anything.\par
1 package frozen spinach\par
vegan grated or sliced cheddar to cover pan in two layers\par
lots of good spices: garlic,\par
cumin, tarragon makes it savory, whatever you like.\par
\par
DIRECTIONS\par
Thaw pie she'll and try real hard to take one 1/2 out of the tin w/o it
breaking into a million pieces. If you manage, you are a god(dess).
Meanwhile, cook chopped veggies (NOT spinach, just keep it till later). Cook
in micro or oven till about 3/4 cooked. To make sauce, heat broth in large
kettle, add spices, and lower heat. Add slowly either cornstarch or flour (I
use flour), till slightly thickened. You can add dairy free milk and use
veggie buillon cubes. Add to this cooked veggies and coat them w/sauce.\par
Meanwhile, layer 1/2 cheese on bottom of lower crust. Spoon in veggies and
sauce, then add spinach on top. add rest of cheese on top of that, and close
it up as best as you can w/ the torn top shell. at least mine always tears.
bake at 400 for about 45 min, till crust is brown and delicious cheese and
juice oozes out.\par
\par
\b\par
\par
\par
\par
\par
\par
TUNA MUSHROOM CASSEROLE\par
\par
\b0 Serves: 3-4 hungry adults\par
Ultimate Comfort Food!\par
Photo Sharing and Video Hosting at Photobucket\par
Ingredients:\par
1 medium onion, chopped\par
2 stalks celery, chopped\par
10 oz. baby portabella mushrooms, sliced\par
4 tablespoon vegan margarine\par
1 teaspoon soy sauce\par
1/4 cup flour\par
2 cups veggie broth\par
1-1/2 cups unsweetened soy milk\par
2 teaspoon lemon juice\par
1 cup canned chickpeas, drained and mashed\par
1/2 cup crushed potato chips plain\par
1/2 cup French fried onions\par
8 oz. fusilli pasta\par
\par
Directions:\par
Preheat oven to 350 Degrees F and prepare an 8x8" glass baking dish with a
quick spray of cooking oil.\par
\par
\b Pumpkin Cheesecake\par
\b0 * 12 oz. firm silken tofu, pureed\par
* 8 oz. nondairy cream cheese (try Tofutti brand at Tofutti.com)\par
* 1 cup canned pumpkin\par
* 1 cup granulated sugar\par
* 3 Tbsp. flour\par
* 1/2 tsp. ground ginger\par
* 1/2 tsp. nutmeg\par
* 1 1/2 tsp. cinnamon\par
* 1/8 tsp. salt\par
* 1/4 tsp. baking soda\par
* 1 prepared graham cracker crust\par
Preheat the oven to 350\'b0F. Pur\'e9e all the ingredients except the pie
crust in a food processor and pour into the graham cracker crust. Bake at
350\'b0F for 50 minutes. Allow to cool for 30 minutes, cover with plastic
wrap or the top of the pie container\par
Heat 1 tablespoon vegan margarine in a pan. Add onion, celery and mushrooms
and saute for a few minutes. When mushrooms give off liquid, add soy sauce.
Keep cooking until all vegetables are tender, turn off heat.\par
In a medium soup pot, melt the remaining 3 tablespoon vegan margarine over
low heat. Stir in the flour and whisk for a few minutes. It will get thick.
Start adding the broth bit by bit, whisking all the while and bring to a
boil. Add the soymilk little by little and continue to stir and simmer. Add
the mushroom/celery/onion mixture and lemon juice. Season with salt, pepper
and some paprika. Add the mashed chickpeas a spoonful at a time to break it
up evenly throughout the sauce.\par
Cook pasta until al dente, approx. 9 minutes. Drain and return it to the pot.
Add the mushroom sauce to the pasta and stir gently to combine. Transfer the
mixture to the baking dish. Cover tightly with foil and bake for 15 minutes.
Uncover the dish and sprinkle crushed chips and french fried onions on top
and bake for another 5-6 minutes or so or until the top is browned and
crispy.\par
Serves: 8\par
\par
\b Yummy Sugar Cookies\par
\b0 Ingredients:\par
2 cups flour\par
3/4 cups sugar\par
1 teaspoon baking powder\par
1/4 cup applesauce\par
1/2 cup oil\par
1 tablespoon vanilla extract\par
dash of cinnamon (optional)\par
extra sugar or sprinkles for the top!(optional)\par
\par
Directions:\par
In a medium sized bowl mix together flour, sugar, baking powder, and cinnamon
set aside.\par
In another bowl, mix together wet ingredients.\par
Add the wet ingredients to the dry ingredients.\par
Start preheating oven to 350 Fahrenheit.\par
Roll dough out and cut out shapes with cookie cutters.\par
Bake in oven on a lightly oiled cookie sheet for about 10-12 minutes.\par
Serves: about 2 dozen\par
Preparation time: not long !\par
\par
\b HUMMUS\par
\b0 Hummus is a middle-eastern food composed of chickpeas, or garbanzo beans,
and tahini, a paste similar in texture to peanut butter that is made from
sesame seeds. Hummus is typically eaten with pita or other flat bread.\par
Because both chickpeas and sesame seeds are wonderfully healthful, hummus is
a nutritionist's delight. Chickpeas are a good source of protein, potassium
and fiber. Sesame seeds are also a source of protein, along with vitamin E
and a powerful antioxidant. So when you blend them together into hummus,
you're really cooking!\par
Mash them together, spread them on the flat bread and sprinkle with
lemon....\par
\par
\b EGGPLANT HUMMUS\par
BABAGANOUSH\b0\par
\par
Difficulty: easy\par
Cooking Time: 60 minutes\par
Servings: 4 people\par
Ingredients:\par
\u9829? 2 big eggplants\par
\u9829? 1 garlic clove, mashed\par
\u9829? 1/2 lemon juice\par
\u9829? 3 tablespoon tahini\par
\u9829? 2 tablespoon olive oil\par
\u9829? oregano\par
\u9829? salt\par
\u9829? 1 tablespoon soy yoghourt with no sugar (optional)\par
Preheat oven 10 minutes to 200\'baC. Prick the eggplant several times with a
knife. Roast 35-45 minutes until soft and the skin is blackened (if you do
not have oven, roast the eggplants over a barbecue turning frequently).\par
Scoop out all the flesh of the eggplants and discard the skins.\par
Mix the eggplant with the garlic, lemon juice, tahini, olive oil, oregano,
salt and soy yoghourt, with a blender, until soft. Serve cold or hot with
bread.\par
Presentation Suggestion: serve with chopped tomato and parsley, and some
tahini\par
*If you never had hummus, try it. its awesomeculty: medium\par
Cooking Time: 35 minutes\par
\b\par
\par
EGGPLANT SANDWICH\par
\b0 Ingredients:\par
\u9829? 2 eggplants\par
\u9829? 150 g (6oz) vegan salami or seitan\par
\u9829? 2 tomatoes\par
\u9829? 8 white asparagus\par
\u9829? 100 g vegan (3.50z)soy cheese\par
\u9829? 100 g (1 cup) tempura flour or chickpea flour with 1/2 teaspoon
baking powder\par
\u9829? sunflower oil (for frying)\par
\u9829? salt\par
Chop eggplants into 12 slices (long side), sprinkle with salt and let release
bitter juice.\par
Chop tomatoes into 8 slices, vegan salami/seitan into fine slices, vegan
cheese into pieces and cut asparagus in half.\par
Mix tempura flour or chickpea flour with water until thick.\par
Heat abundant oil. Coat eggplant in temputa/flour and fry both sides until
lightly brown. Leave in kitchen paper.\par
For each sandwich, put an eggplant slice, two tomato slices, some
salami/seitan slices, another eggplant, 4 half asparagus, more salami/seitan,
another eggplant and vegan cheese on top.\par
Cook at the oven at 180\'baC (350F) 8-10 minutes and serve hot.\par
\par
\b Apple Crunch Muffins\par
\b0 Ingredients :\par
1 1/2 cups unbleached flour, sifted\par
2 teaspoon baking powder\par
1 teaspoon ground cinnamon\par
Replacement for 1 egg (Ener-G egg replacer)\par
1 cup shredded apples\par
1/2 cup sugar\par
1/2 teaspoon salt\par
1/4 cup shortening\par
1/2 cup soy milk\par
1/4 brown sugar\par
1/4 cup pecans\par
Directions:\par
Sift together flour, vegan sugar, baking powder, salt and 1/2 tsp. cinnamon
into mixing bowl.\par
Cut in shortening with pastry blender until fine crumbs form. Combine Ener-G
Egg Replacer and soymilk. Add to dry ingredients all at once, stirring just
enough to moisten. Stir in apples. Spoon batter into paper-lined 2 1/2-inch
muffin-pan cups, filling 2/3rds full. Mix brown vegan sugar, pecans, and 1/2
tsp cinnamon in a bowl. Sprinkle over muffins.\par
Bake in 375 degree oven 25 minutes or until golden brown. Preparation time: 1
hour\fs20\par
\par
\b\par
}
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