Wednesday, October 13, 2010

Lasagna

This lasagna is yummy nummy! It makes a big recipe, but that's good so that you can feed a bunch or pop it in the freezer for a quick meal later.

For sauce, saute:
3-4 Tbsp. olive oil
6 cloves garlic, crushed

Then add:
2 28-ounce cans tomatoes, diced or crushed
1 tsp. dried basil
1 Tbsp. dried parsley
2 tsp. dried oregano
1 tsp. salt
1/8 tsp. dried red pepper flakes
1 Tbsp. lemon juice

Simmer 15-20 minutes.

For filling, mix:
3 boxes firm Mori-Nu tofu, mashed
1/3 cup tofu sour cream (or Vegenaise or something similar)
8 cloves garlic, crushed
1 Tbsp. dried parsley
1-1/2 tsp. salt
2 tsp. lemon juice
1 Tbsp. chicken-style seasoning

Layer in a large pan: Sauce, uncooked lasagna noodles, sauce, uncooked lasagna noodles, tofu filling, chopped spinach, uncooked lasagna noodles, and sauce. Bake at 350 for 50-60 minutes.

Tuesday, August 24, 2010

Tofu "Bacon"

I can't believe I haven't posted this yummy recipe yet. It makes awesome sandwiches. It's a little strong to eat by itself, though it's tasty that way too. If you want it less salty, you can cut back on the Braggs a little bit.


Slice in ⅛ inch slices:

1 pound extra-firm tofu, pressed as dry as possible


Arrange on baking sheets in a single layer and set aside. Mix the following ingredients for the marinade:

6 Tbsp. Braggs

2 Tbsp. Maple syrup

2 Tbsp. Yeast flakes

2 tsp. Oil

1 tsp. Liquid smoke flavoring


Lay tofu on a parchment-lined baking sheet. Spoon marinade evenly over all tofu strips. (Optional: Cover with plastic wrap and refrigerate for 1 to 24 hours to marinate.)


Preheat oven to 400º. Bake 11 minutes. Turn over and bake 11 minutes on the second side. The “bacon” will crisp further as it cools.


The thinner you slice the tofu, the more it becomes crispy like bacon. But if you can’t get it that thinly sliced, it still tastes just as good!

Shepherd's Pie

I have been busy working and haven't had much time to cook recently, but I thought I'd share this recipe with you until I have time to try something new. It takes a bit of time, but it's so worth it.


Freeze solid:

1 pound firm tofu


Thaw and crumble tofu, then proceed with recipe.

For tofu mixture, sauté until onions are soft:

1 large onion, chopped

2 Tbsp. oil

¼ tsp. thyme

½ tsp. coriander


Then add:

Crumbled tofu from above

½ cup walnuts, toasted and chopped

Tbsp. lemon juice

2 Tbsp. Braggs


Cook for 5-10 minutes.

For mashed potatoes, boil until soft:

4 medium potatoes


Drain, saving water, and mash with the following to taste:

Unsweetened soy milk

Salt


For gravy, sauté 3-4 minutes:

2 cans (10 ounces) mushrooms, drained

2 Tbsp. oil


Then add:

3 Tbsp. Braggs

cups potato water


Simmer 2 minutes. Then add the following mixture:

2 Tbsp. cornstarch

½ cup water


Simmer until thickened.

Place tofu mixture in the bottom of a 3 quart baking dish. Pour mushroom gravy over and then spread the potatoes on top. Bake @ 400˚ for 20 minutes or until golden.

Monday, July 26, 2010

Meatless Cheese Balls

These are good with spaghetti and sauce, or just as they are.


Mix together:

cups bread crumbs

cups ground walnuts

2 medium onions, finely chopped

½ Tbsp. chicken style seasoning

¼ cup dried parsley

1 tsp. taco seasoning

1 tsp. Italian seasoning

¼ tsp. garlic powder

1 cup jack cheese or white cashew cheese sauce (recipes are on this blog)


Form into balls and place on a cookie sheet. Bake @ 350° for 40 minutes.

Gluten Steaks

These gluten steaks are some of the best I have had, as long as you bread and fry them. These are the ones we made for my sister's wedding. I like them best served with cranberry sauce.


Blend:

1 medium onion

½ cup wheat germ

½ cup quick oats

1 tsp. salt

cups water


Pour into mixing bowl and add:

cups high gluten content flour, or a little more if needed


Make into a roll. Wrap and chill or partially freeze to make it easier to cut. Slice ¼ to ½ inch thick and boil in broth for 1 hour on med-low heat. Pieces double in size when cooked.


Broth:


10 cups water

3/4 cup Braggs


Coat with breading meal and fry in oil.


Breading Meal:


2 cups white flour

2 tsp. salt

1 tsp. onion powder

½ tsp. garlic powder

¾ cup yeast flakes (best if blended or crushed so it doesn't separate from the rest of the ingredients)

Pie Pastry

You can replace the white flour with whole wheat flour if you like. It works very well that way too. This is the recipe I use for the Onion Cheese Pie recipe that I just posted. I also use it for all fruit pies.


Mix, rubbing to break apart all chunks:

cups whole wheat flour

cups white flour

1 tsp. salt

½ cup sunflower oil


Quickly add:

cup cold water


Mix quickly into a ball. Divide into two and roll out. For a pre-baked pie shell, prick and bake @ 350° for about 15 minutes.

Onion Cheese Pie

This is soooo good!


Have ready:

1 10-inch pie crust unbaked


Sauté in a little water or oil:

3 large onions, chopped


Place onions in pie shell. Then pour into pie shell:

3 cups white cashew cheese--see recipe on this blog (1½ recipes)


Bake uncovered @ 350° for 45 minutes.

Serve with steamed potatoes. This pie is very rich, so a small amount compliments the potatoes well and the potatoes don’t need anything else on them.


Variations: Excellent with sautéed mushrooms and/or cooked spinach added at the same time as the onions.


Another great variation is to roll out the pie crust on a pizza pan and use only one recipe of cheese so there is a greater crust to cheese ratio and it is less rich.

Bread Dressing

SO GOOD! This is a recipe of my own creation. It is so moist and flavorful due to the cashew cheese. Yet you wouldn't even think of it as having cheese as it doesn't come across as cheesy.


Sauté the following in a little water or oil:

1 large onion, chopped


Meanwhile, toss the following together in a large mixing bowl:

12 cups bread cubes

¼ cup olive oil

2 tsp. sage

1 tsp. marjoram

1 tsp. salt


Then add:

Fried onions from above

2 cups white cashew cheese (see recipe on this blog)


Transfer to a 9x13x2-inch baking dish. Bake @ 325° for 50-60 minutes.

Lentil Soup

I've been promising to post this recipe for all the people who bought lentils from us. So here it is!

Put in a large pot:

2 cups lentils

5 cups water

1 medium onion, chopped

1 cup chopped celery

Tbsp. parsley

2 cloves minced garlic

½ Tbsp. salt

1 Tbsp. chicken style seasoning

1 Tbsp. Braggs

½ tsp. oregano


Cover and simmer 1½ hours, stirring occasionally. Then add:

2 cups canned tomatoes, chopped


Simmer another ½ hour. Great served with toast.

Sunday, June 27, 2010

Graham Wafer Crust

This is used for the Uncheesecake recipe on this blog, but works well for other desserts as well.


Mix:

2/3 cup whole wheat flour

2/3 cup white flour

1/4 tsp. salt

1/2 tsp. coriander

3 Tbsp. Sucanat


Then rub in with hands:

1/4 cup olive oil

1 Tbsp. molasses (no extra)


Pat into a 9x13-inch pan. Bake @ 350° for 10-12 minutes.

Uncheesecake

This is my favorite dessert. You can even eat it for breakfast! Most vegan cheesecakes are made with tofu and honestly are too heavy or even tasteless and rubbery. This one is not. Don't let the ingredients fool you; it's an amazing dessert. I have eaten real cheesecake, and I can't say that this exactly resembles real cheesecake, but it is as good as real cheesecake.

This recipe makes an 8x8 pan.

Have ready:

1 recipe Graham Wafer Crust, prebaked (see recipe on this blog)


Simmer for 45 minutes:

½ cup millet

2 cups water

½ tsp. salt


Then blend the following VERY smooth:

cup cashews

cup lemon juice

cup maple syrup or honey

1 tsp. vanilla


Then add the HOT cooked millet to the blender and process very smooth. (The millet must be hot or the uncheesecake will not set up.) Do not add any extra liquid to make it blend. Stop and stir if it is too thick to blend well. Pour onto the baked crust. Chill overnight or until firm. Then prepare the following topping.

Cook until thick:

1 cup apple juice

¼ cup cornstarch

Tbsp. honey


Gently stir in:

1 cup raspberries, strawberries, blueberries, or pie cherries


Spread over filling. Chill.

Monday, May 17, 2010

Falafels

I made these yummy falafels for the first time yesterday. I didn't have pita bread, so we just enjoyed them alongside bread and hummus.

2 1/2 cups of soaked garbanzo beans (not cooked)

1 cup finely chopped onion
3/4 cup fresh parsley leaves (still whole)

1/2 tablespoon coriander

1/2 tablespoon cumin

1 tablespoon sea salt
2 tablespoons egg substitute
(I used 1 Tbsp each of soy flour and water)
2 tablespoons whole wheat flour


Put the garbanzos in a blender & mince till you have a fine crumbly texture. Place in a mixing bowl.

Blend parsley until finely minced (but not pureed).


Slightly roast the coriander and cumin seeds over a low heat in frying pan (just till they start to smell and brown ever so slightly).


Mix all ingredients.

Form into small patties and fry in a little oil till brown on both sides (turning over a couple of times). There is no need to actually deep fry them. Just putting a little oil in the pan for them to soak up is fine.


Put them in oven so that they may finish cooking on the inside,
about 15 minutes each side.

Thursday, January 28, 2010

Jack Cheese Sauce

This particular recipe is the one I usually use in the meatless cheese balls I just posted.


Blend smooth:

1 cup water

1 cup cooked rice

½ cup cashews

1 Tbsp. yeast flakes

Tbsp. lemon juice

½ Tbsp. salt

1 tsp. onion powder

¼ tsp. garlic powder

Meatless Cheese Balls

Mix together:

cups bread crumbs

cups ground walnuts

2 medium onions, minced

½ Tbsp. chicken style seasoning

¼ cup dried parsley

1 tsp. taco seasoning

1 tsp. Italian seasoning

¼ tsp. garlic powder

1 cup white cashew cheese sauce


Form into balls and place on a cookie sheet. Bake @ 350° for 40 minutes.


Cooked rice makes a great addition to meatballs, too. You can replace some of the bread crumbs with rice if you want. Sometimes I don't really follow a recipe. I just mix up whatever onions, bread crumbs, rice, and nuts I have on hand and mix in the above seasonings and enough cheese sauce to moisten well.

Thursday, January 21, 2010

Tofu Cottage Cheese

Mash in a bowl:

1 pound tofu


Blend:

¼ cup cashews

cup water

¼ tsp. onion powder

¼ tsp. garlic powder

1 tsp. lemon juice

¾ tsp. salt

1 tsp. yeast flakes


Mix sauce into tofu. Store in refrigerator.

Tuesday, January 19, 2010

Molasses Cookies

Mix:

cup oil

½ cup molasses

½ cup honey

¼ tsp. salt

1 cup raisins


Add enough of the following until batter is just too stiff to mix with a spoon:

2 cups white or whole wheat flour


Drop by spoonfuls onto a cookie sheet. Bake @ 350˚ for 8-12 minutes or until light brown on the bottom. Cool on cooling racks. Cookies will harden as they cool.


Rice Salad

Combine in a large bowl:

4 cups cooked rice

2 stalks chopped celery

1 small onion, chopped

2 chopped tomatoes (optional)


Mix the following for the dressing:

¼ cup oil

¼ cup lemon juice

½ tsp. garlic powder

¾ tsp. salt

¼ tsp. paprika

2 Tbsp. parsley

1 Tbsp. Braggs


Chill to allow flavors to blend.

Friday, January 15, 2010

Thai Style Noodles

This is not intended to imitate real Thai food. It just tastes good.


Start with:

1 14-oz brick extra-firm tofu


Wrap in a clean towel and set a weight on top for about 1/2 an hour to press water out. Then cube and toss with:

3 Tbsp. Braggs


Spread on nonstick cookie sheet and bake at 350 for 30 minutes, stirring once.


Cook until almost done:

1/2 pound angel hair spaghetti


Meanwhile, mix following for sauce:

1/2 cup Braggs

1/4 cup brown sugar

1/4 cup lemon juice

3/4 cup water

2 Tbsp. ketchup

2 tsp. paprika

1/4 tsp. dried red pepper flakes (increase to 1/2 tsp. if you want it more spicy)

1/2 cup peanut butter


Drain spaghetti. Place in a large pan and toss with:

2 Tbsp. olive oil


Pour sauce over and mix. Cook until most of the liquid has absorbed. Then add:

Tofu from above

1 package (3-4 cups) bean sprouts

8 green onions, cut in 1-inch pieces

2 carrots, shredded


Cook 3-5 minutes, or until bean sprouts are crisp/tender.

Tuesday, January 12, 2010

Another Macaroni and Cheese

I just tried this macaroni and cheese recipe recently, as it was highly recommended. I didn't have pimentos, so I used tomato paste. It was pretty good but not spectacular. However, my mom just tried the same recipe. She did use pimentos and they said it was amazingly awesome. So, unlike me, if you actually follow the recipe this should turn out very good.

Add the following to 3 quarts boiling water:
3 cups dry macaroni
2 tsp. salt

Cook until done. Meanwhile, blend the following for about 2 minutes, until very smooth:
1 cup coconut milk
2 cups water
1/4 cup yeast flakes
1 Tbsp. salt
1/2 cup raw cashews
1/4 cup pimentos
1 Tbsp. lemon juice
1/4 cup cornstarch
1 tsp. onion powder
1/4 cup plain soy milk powder

Drain macaroni and return to pot. Pour blended mixture into hot, drained macaroni and cook together until thick, stirring gently. Add any of the following if desired:
1-2 cups frozen peas
1 cup sliced mushrooms
1 cup sliced olives

Cover and let sit 5 or 10 minutes before serving.

Macaroni and Cashew Cheese

Here is the recipe I have always made for macaroni and cheese.


Cook until soft:

2 cups macaroni


Drain and place in a 2½ quart casserole dish. Blend the following:

1 cup cashews

½ cup lemon juice

6 Tbsp. yeast flakes

1 tsp. salt

1 tsp. onion powder

½ tsp. garlic powder

3 cups water

¼ cup tomato paste or pimentos


Pour over macaroni and stir. Bake @ 350˚ for 30 minutes. Then top with the following mixture:

2 cups bread crumbs

2 Tbsp. yeast flakes

2 Tbsp. oil


Bake and additional 15 minutes. Serve topped with tomato sauce or ketchup if desired.