Please read the Welcome cooks topic before posting your recipe(s).

If your recipes contain no dairy products or eggs, please post it here. This includes recipes that use soy milk and other dairy or egg substitues, but do not call for the real product.

Linda

MUSHROOM SOUP
3 tbls liquid margarine or 2 tbls oil
1 medium onion, chopped
3 tbls flour
4 oz can mushrooms, undrained
2 cups water
2 tbls chicken style seasoning
2 tbls cornstarch
10 oz carton Rich's Farm Rich Non-dairy Creamer OR 2 cups soy milk

In heavy saucepan saute onions in margarine or oil; add flour and stir. Add the undrained mushrooms and stir to blend. Combine the water, seasoning, cornstarch; add to pot, then add creamer. Stir while bringing to a boil. Remove from heat; cool. Use as you would canned cream of mushroom soup.

I got this recipe from a friend and have used it for eating as soup as well as a substitute in recipes that call for a can of mushroom soup.

Linda

[This message has been edited by Linda Sutton (edited July 23, 2000).]

This is a recipe for hot days and ice cream lovers. I won't call it truly healthy, but it comes a lot closer than regular ice cream. Because it is relatively low in fat, it will not have the really smooth creamy texture of ice cream, since it is the high fat content that makes the real thing so creamy.

CHERRY PECAN ICE CREAM

2 Quarts Rich's Non-Dairy Creamer
1 Cup sugar
1-28 Ounce jar maraschino cherries
1 Cup soy millk powder (any brand)
1/3 plus 1/4 Cup extra light olive oil
2 1/2 Tsp. vanilla extract
1 1/4 Cup lightly toasted pecans

Drain the maraschino cherries well and coarsely chop. Chop the pecans. Set aside the cherries and pecans. Can place in freezer to turn cold.

In a blender combine 2 cups of coffee creamer, all the olive oil, soy milk powder, and vanilla. Blend until smooth. Pour into the container of a gallon capacity electric ice cream freezer and add the rest of the coffee creamer. Begin processing according to the manufacturer's directions. When half frozen, stop processing and add the cherries and pecans. Continue processing until frozen. Makes about between 3 and 4 quarts of frozen dessert.

If you wish you may leave out the cherries, and/or nuts. Try substituting 1 pound of fresh sweet cherries that have been seeded (stoned) and then frozen for the marischino cherries which have a high sugar content.

BLACK BEAN SALAD
Salad
1—15 oz can whole kernel corn, drained
2—1 lb cans black beans, rinsed and drained
1 can pitted black olives, chopped
1 medium onion, chopped
1 bell pepper, chopped
2 medium ripe tomatoes, chopped
Dressing
3 tbls olive oil
2 tbls lemon juice
2 tsp paprika
½ tsp savory
1 tsp garlic powder
1 tsp onion powder
1 tsp salt or to taste

Make the dressing by combining the ingredients in a covered container and shaking well, or mixing in a blender. Combine all the vegetables together in a bowl and pour the dressing over them. Toss to coat and refrigerate several hours or overnight to marinate. Toss again before serving. Serves 8 - 10.

Linda

Sabbath Rice

2 c. brown rice, uncooked
2 qt. Tomatoes
2 cans olives
1 recipe cashew pimento cheese sauce
Basil

Purée tomatoes in blender, mix all ingredients together, sprinkling basil on top; bake in covered casserole 2 hours at 350. It may be necessary to stir halfway through for uniform cooking of the rice, depending on the shape of the casserole dish it is baked in.

Cashew Pimento Cheese Sauce

1 c. cashews
1 c. water
1/2 c. pimentos
1/4 c. yeast flakes
1/4 c. sesame seed
1/4 c. lemon juice
1 t. salt
1 t. onion powder
1/4 t. garlic powder

Blend all of the ingredients until smooth.

[This message has been edited by Cathy Sears (edited July 27, 2000).]

GLUTEN STEAKS by recipe @ last or confessions of a “dump-cook”.

Combine all dry ingredients for gluten steaks and still till fully blended .
Combine broth ingredients and water and stir till blended in a 5 - 8 quart thick bottom pot and start heating to boiling while busy.
Combine wet ingredients used to color and season the gluten steaks and stir till fully blended .

DRY INGREDIENTS FOR GLUTEN STEAKS.
4 - level cups gluten powder (this is pure gluten, it is not gluten flour ! )
1- 1/3 cups Food Yeast Flakes
7 - Tablespoons Soy Sauce Powder
2 Tablespoons Onion Powder
2 Tablespoons Garlic Powder
½ Tablespoon Paprika Powder
1/4 teaspoon Carob Powder
1/8 teaspoon Cumin Powder
½ of (1/8 teaspoon) of Citric Acid Powder
BROTH INGREDIENTS
2 - 4 quarts hot water (Probably 3 qts forgot to measure)
3/4 cup Kitchen Boquet Browning Sauce
2/3 cup Soy Sauce Powder
2/3 cup Food yeast flakes
2 Tablespoons Garlic Powder
1 Tablespoon Onion Powder
1 Tablespoon Peanut Butter - (natural kind with no sweetening , use a little of the oil also.)
2 teaspoons Sea Salt
1 teaspoon Paprika Powder
1/4 teaspoon Mesquite Liquid Smoke - (a non vinegar added brand . )
1/8 teaspoon Hickory Liquid Smoke - ( a non vinegar added brand . )

WET INGREDIENTS TO COLOR AND SEASON THE GLUTEN
3 cups water
3/4 (of 1/3 cup Kitchen Boquet Browning Sauce)
½ teaspoon Sea Salt
1/4 teaspoon Mesquite Liquid Smoke - (a non vinegar added brand . )
1/8 teaspoon Hickory Liquid Smoke - ( a non vinegar added brand . )
1/8 teaspoon Cumin Powder

DIRECTIONS:
(Plastic bowl washes out easier-have to scrub residue with paper towel & dump or will clog sink & ruin dish clothes and scrubber pads.) With all the dry ingredients fully blended in a large plastic bowl add the liquid ingredients and stir up till a large sticky dough ball begins to form enough to kneed by hand . Kneed all dry ingredients till as tough and elastic as you want to handle. This is called developing the gluten . Sprinkle one Tablespoon of Gluten powder from the container (not seasoned) to firm and dry up the mass of dough . Keep kneeding till fully gone into the dough and developed.

Put it on a cutting board and cut into pieces. These pieces will swell 2 - 3 times their cut size. If their final cooked thickness is over 1 3/4 - 2 inches they will not be able to absorb enough of the seasoned broth for uniform flavor.

Put them into the rapidly boiling broath and let boil for a minute then turn heat down to a low boil and put a rack (or upside down open metal vegetable steamer), on top of them in the boiling broth with a sauce pan with enough water to weight it a little below the surface to ensure all pieces soak up broth and fully cook .

Use broth later for gravy and bases for other things .
Broth-gravy, just take some broth & blend in some corn starch cook constantly till done .
Sometimes I bread & fast fry the gluten steaks, most times they don’t survive that long, there’s always stir fry as well . PS. Using a round wire rack ontop of the boiling gluten held down by a saucepan with some water in it helps plus puts wire gril type marks on the gluten.

SMOTHERED GLUTEN STEAKS (earlier simpler recipe)
Gluten
2 cups gluten powder
2¼ cups water
1 tbls Kitchen Bouquet
2 tbls chicken-style seasoning (Linda's home-made)
2 tbls soy sauce
for Broth:
2-3 quarts water
1 tbls Kitchen Bouquet
2 tbls chicken-style seasoning
½ cup soy sauce
Combine the broth ingredients together and put in large pot to boil. While broth is coming to a boil, mix the liquid ingredients together and pour into the dry ingredients and mix together. May need to knead to work it al together. Roll out in 6 inch long logs then break or cut into pieces and drop into boiling broth. Roll into small logs if you wish nuggets, larger logs if you want cutlet size. Can also be left in log shape and cooked, then sliced. Cook for about 20 minutes. Remove from broth and bread and fry. If storing in the refrigerator for later use, store in broth.

Smothered Pepper Steaks
Bread and fry 12 cutlet size gluten steaks and place in baking dish. In skillet used to fry the steaks, cook until tender 1 red bell pepper and one green bell pepper cut into strips plus one onion sliced and separated into rings. Add ½ cup of broth or more as needed to cook the vegetables. When they are tender, remove from pan and make gravy with the juices left in the pan. Combine with vegetables and smother the fried steaks. Serve hot or will keep covered in refrigerator until next day. Just reheat in oven.

HOW YA'LL ARE (Cajun style seasoning)
1 1/3 cups Paprika
1/2 tbls Bay leaf (powdered)
2 tbls Onion powder
2 tbls Garlic powder
1 tbls Salt
6 tbls Sugar, white
25 drops mesquite smoke
5 drops hickory smoke
4 tbls citric acid powder
1 tbls Cumin
1 tbls Sage
1 tsp citric acid (optional)
Mix the dry ingredients together, then work in the liquid smoke. Store in an air-tight plastic or glass container. (Citric acid can leach metal into the seasoning.) Use in place of hot pepper seasonings.

SPICY FRIES
Potatoes, peeled if desired
coarsely chopped onions
oil
How Ya’ll Are
salt

Wash as many potatoes as you need, remove any bad spots and sprouts, and cut into ½ inch wedges or cube. Arrange wedges or cubes on an oiled cookie sheet and brush top sides with oil. Sprinkle with How Ya’ll Are and salt. Place in a 400° oven and bake until potatoes are done, about 15 to 20 minutes. Serve hot.

------------------
Edward F. Sutton

[This message has been edited by Edward F. Sutton (edited August 01, 2000).]

Ed, dear, I had to take out a recipe that I had already posted above. Gotta pay more attention.

[This message has been edited by Linda Sutton (edited August 01, 2000).]

I just HAVE to share these recipes, my husband and I have been experimenting with my new cookbook and these "Cheeze" recipes are fantastic!!! I am only going to post two we have tried, but will post more as time permits:

Simply Cheezy Sauce (Yields 3 1/2 cups)
(VERY good!!! Works well with pasta, haystacks, dips, etc.)

3 C water
1/4 C quick-cooking rolled oats
1/3 C nutritional yeast flakes
4 T Tahini (sesame seed butter)
4 T arrowroot or cornstarch
2 T fresh lemon juice
1 T onion granules
1 1/4 t salt
1 t dried thyme leaves, basil leaves, oregano leaves or dill weed
1/2 t garlic granules
1/8 t Turmeric powder
several drops of Tabasco sauce, to taste (I haven't tried adding this yet - probably adds a little zing to the sauce but is optional)

Place all the ingredients in a blender, and process until completely smooth. Pour into a medium saucepan and bring to a boil, stirring constantly. Reduce the heat to low and continue to cook fora few more minutes, stirring constantly, until thick and smooth. Serve hot.

Quiche Laverne (serves 6)
(Kind of a vegan Quiche Lorraine - very tasty, but even better the second day!)

2 C potatoes, shredded
1/4 C onion, grated
3 T unbleached all-purpose flour
1/2 t salt
2 t Canola Oil

1 head cauliflower, broken into bite-size florets, steamed (about 4 1/2 cups)
1 1/2 C firm silken tofu
1 1/4 C water
1/3 C nutritional yeast flakes
1/3 C quick-cooking rolled oats
4 T arrowroot or cornstarch
3 T fresh lemon juice
1 T onion granules
1 t salt
1/2 t garlic granules
1/8 t turmeric

1/2 C scallions, thinly sliced (may substitute small white onion if no scallions available)
2 T vegetarion bacon bits (optional)
paprika

Preheat the oven to 400F. For the crust, place the potatoes and onion in a bowl, and toss together. Sprinkle on the flour and salt, and toss again, using a fork or your hands. Pat into a non-stick or well-oiled 10-inch pie plate, using your fingers to spread the mixture evenly over the bottom adn up the sides. Bake for 30 minutes. Remove from the oven and brush the oil over the crust, or spread it evelny using the back of a spoon. Return the crust to the oven to crispen and bake for 15 minutes more, until the surface is lightly browned. Let cool while you prepare teh filling. REduce the oven temperature to 375F.

Prepare the cauliflower and steam until tender. Refresh under cold water to stop the cooking. Drain and transfer to a large bowl.

Place the next ten ingredients in the blender, and process until the oats are finely ground and the sauce is completely smooth. Pour into a saucepan along with the scallions, and bring to a boil, stirring constantly. Reduce the heat to low and continue to cook, beating constantly with a wire whisk or wooden spoon, until very thick and smooth. Remove from the heat and stir in the vegetarian bacon bits, if using. Pour over the cauliflower, mixing well. The sauce will be thick and stretchy.

Spoon the filling into the crust and dust the top liberally with paprika. Bake for 25-30 minutes, until golden brown. Let rest for 10 minutes. Serve warm or at room temperature. This is also delicious cold the next day.

I hope you enjoy these as much as we did/are!!

------------------
Sarah Moss
*Prayer Changes Things!*

Ed asked for this in another thread, so here it is:

Betta Feta
Yield 2 cups (drained)

1 pound firm regular tofu, drained and cut into 1/4 or 1/2 inch cubes.
2 cups water
2 T All-Season Blend (see below for recipe)

1/4 cup red wine vinegar
1/4 cup water
2 T tahini (sesame seed butter available from most health food stores)
2 T fresh lemon juice
1 t salt
1 t dried basil leaves
1 t dried oregano leaves
1/2 t garlic granules

Place the tofu cubes, the 2 cups of water and the All-Season Blend in a saucepan. Bring to a boil, reduce the heat to medium and simmer uncovered for 20 minutes, stirring occasionally. Drain and place into a bowl.
In a separate bowl, whisk together the remaining ingredients until well blended. Pour over the tofu and toss carefully. Cover and chill several hours, stirring occasionally to make sure the tofu cubes are evenly coated. Store in the refrigerator, it will keep for about a week.

[It was brought to my attention that the above recipe calls for vinegar. Vinegar is not a good ingredient to put in the human body. Lemon juice can be substituted 1:1 in any recipe calling for vinegar. I'll add more information about vinegar in the Tummy Troublers thread in this forum. Linda Sutton]

All-Season Blend
1 1/2 C nutritional yeast flakes
3 T salt
1 T onion granules
1 T paprika
2 t garlic granules
1 t dried parsley flakes
1/2 t turmeric
1/4 t dried thyme leaves
1/4 t dried marjoram leaves
1/5 t ground dill seed
Place all the ingredients in a blender or food procesor and process until finely ground. Store in a covered container at room temperature.

*For broth, combine 1 1/2 t All-Season Blend and 1 cup water in a small saucepan. (Quantities are easily doubled, tripled, or quadripled) Bring to a boil, simmer for 1 minute and serve.

Hope you all enjoy!

------------------
Sarah Moss
*Prayer Changes Things!*

[This message has been edited by Mrs. Moss (edited August 25, 2000).]

------------------

I corrected your first sentence re same forum but different thread.

[This message has been edited by Daryl Fawcett (edited August 25, 2000).]

[This message has been edited by Linda Sutton (edited December 02, 2000).]

Macaroni Au Gratin

1/4 teaspoon garlic powder
2 cups chopped onion
2 cups frozen peas
1 1/4 pound macaroni, cooked
5 cups cashew-pimento cheese sauce (2 recipes) (see recipe in previous post: Sabbath rice)
2 teaspoons salt

In skillet sauté onion in 1 tablespoon water until soft. Put into bowl. Add remaining ingredients and stir together well. Pour into large casserole dish. Cover and bake at 350 degrees for 45 to 60 minutes.

This one doesn't look very appealing, but it tastes great:

Tofu Loaf

4 cups chopped onion
1/2 cup water
6 cups crumbled tofu (2 one pound blocks)
6 cups cooked brown rice
1 cup soy milk
1 cup chopped walnuts
1 teaspoon garlic powder
2 tablespoons onion powder
1/4 cup chicken-style seasoning
2 tablespoons yeast flakes
1/4 cup soy sauce
1 teaspoon salt

Sauté onion in water. Rinse, crumble, and measure tofu. Put tofu into bowl. Add onions and remaining ingredients. Stir together well. Put into oiled 9" x 13" baking dish. Bake at 350 degrees for 30 to 45 minutes.

I use this one a lot for winter Friday night suppers. Usually I mix together all the seasonings while I am doing my Sabbath cooking, then just pour the juice, seasonings and honey together into my stock pot for quick, easy preparation.

Supper Tomato Soup

12 cups tomato juice (2 cans)
2 bay leaves
1/2 teaspoon thyme
1/2 teaspoon celery seed
1/2 teaspoon garlic powder
1 tablespoon onion powder
1 teaspoon salt
2 tablespoons dried parsley
2 tablespoons honey

Put all ingredients into saucepan and stir together. Bring to boil; reduce heat and simmer several minutes. A light evening meal served with croutons or crackers.

Croutons

Cut bread into about 1/2" to 3/4" squares. Place in pan in oven at 200 degrees until entirely dry and lightly toasted. May be used in salads or soups or as a topping for desserts or roasts. Serve with cooked cereal to give a crusty morsel to chew with the soft cereal. Make very small croutons and serve on steamed vegetables such as cauliflower, new potatoes, asparagus, or string beans.

Baked Carrots

3 pounds carrots
1 1/2 cup thinly sliced onion
6 tablespoons dried parsley flakes
3/4 teaspoon salt
3/4 cup boiling water

Wash, scrape, and slice carrots. Place alternate layers of carrots, onions, and seasonings in a casserole. Pour boiling water over all. Cover and bake at 375 degrees until tender.

[This message has been edited by Cathy Sears (edited September 29, 2000).]

Sweet Red Pepper & Onion Sambal

This is a dump cook recipe - no cups or teaspoons or measurements allowed.

Peel & sliver several large onions and get them browning in plenty extra virgin olive oil.
Dice a large bowl of red sweet peppers, several different kinds preferred .

Brown home-made sliced or diced gluten steaks, as much as you want; (or any other homemade or commercial meat substitute or analog, or mushrooms or cashews or tofu or nothing at all).

Salt the browning onions and season with some sage & lots of paprika powder (till nice and red), add the cooking diced sweet red peppers and gluten and some broth and lots of minced garlic.

The peppers and onions will have been browned before blending then made very red by the paprika powder(be careful that it is a mild or heatless paprika powder or the disk will be firey hot. Let boil for a few moments to blend flavors & colors.

Mix with commercially prepared or homemade sesame sticks just before serving.

------------------
Edward F. Sutton

[This message has been edited by Edward F. Sutton (edited October 08, 2000).]

I have posted this recipe in the Holiday Cooking thread, but I am also posting it here as there are more recipes for it that can be put here.

WHAT MEAT
1 cup walnuts
4½ cups water
¼ cup onion flakes
1½ tsp onion powder
1¼ tsp garlic powder
2 cups bulgur wheat
1 tbls chicken style seasoning
1 tbls Kitchen Bouquet (optional)

Blend the walnuts and on half the water together in a blender, then stir the rest of the ingredients together. Simmer in covered pan for 20 minutes and remove from heat. Spread out on a cookie sheet and place in a 150 oven overnight or a 200 oven for 4-5 hours. Check and stir occasionally. Use as you would browned ground beef. Refrigerate, but if not using in a few days, store in freezer.

I usually make a triple batch of What Meat, baking it in an electric roaster. When it is done and cooled, I store it in the freezer and use as needed. It is a good replacement for browned ground beef.

TACO FILLING
Mix 4 cups dry mix with 2-3 cups of tomato juice. Add cummin, oregano, and thyme to taste. Saute one diced onion and slowly heat the whole mixture until all the juice is absorbed, but not dried out. Use in tacos like taco meat.

SLOPPY JOES
2 onions, chopped
2 tbls oil
1-29oz can tomato puree
2 tsp salt
1 tsp garlic
1 tsp paprika
½ tsp cumin
1 tsp coriander
1/3 cup lemon juice
¼ cup molasses
¼ cup water
2 tbls chicken-style seasoning
3 tbls brown sugar
2 cups What Meat

In a large saucepan heat the oil and saute the onions until clear. Stir the chicken-style seasoning into the water and add to the onions and cook until done. When onions are done, stir in the tomato puree, then add the seasonings and mix well. Lastly stir in the What Meat. Bring to a boil, then lower heat, cover with lid and simmer for 10 minutes. Serve on whole grain buns.

I am in a mood for carrot cake, so I went on a forum search this PM looking for a vegan recipe I can use. I found several and am going to try one tomorrow and I'll post the results. One thing I noticed about many of the recipes was the large amount of oil some of them call for. I don't intend to use 1 or more cups of oil. I'll substitute apples sauce or banana or something for some of it. We'll see how it turns out.

These condiment recipes came in our local pastor's weekly e-update this afternoon, from the pastor's wife.

One of them isn't vegan technically, since it calls for honey; but close enough.

quote:

---

Recipes from Linda's Kitchen - These two recipes are excellent substitutes.
The mayonnaise is a delicious addition to a sandwich, and the sour cream on a baked potato is very tasty! Both are low fat and non-dairy.

Tofu Mayonnaise:

16 oz. tofu
½ cup water (don't add water if using Mori-nu boxed tofu)
¼ cup lemon juice
1/3 cup honey
2 ¼ tsp salt
1 ½ Tbs onion powder
2-4 Tbs potato flour

Blend together all ingredients except potato flour until smooth. While blender is running, add potato flour 1 Tbs at a time until reaching desired consistency.


Tofu Sour Cream:

16 oz. tofu
¼ cup water (don't add water if using Mori-nu boxed tofu)
3 Tbs lemon juice
½ tsp garlic powder
2 tsp onion powder
1 ½ tsp salt
1 Tbs. dried chives

Blend all ingredients, except chives, until smooth. Add chives, and blend briefly to mix.

---

All these recipes are making me hungry! Here are a few of my own:

Pansit
2 Tbsp vegetable oil
2 cloves garlic (cut fine)
1 onion (cut long and thin)
4 ripe tomatoes (cut in cubes)
1/2 cup soy sauce or liquid aminos (for those on low/no sodium diets, dilute)
1 block tofu (crushed)
1 Tbsp Italian or Greek seasoning
1 Tbsp garlic powder
1 Tbsp salt
2 packages frozen Oriental blend vegetables
1 package rice stick noodles
1/2 package bean thread noodles

Soak noodles in hot tap water for 10 minutes. Sautè garlic, onion, and tomatoes in oil. Add soy sauce and seasonings. Cook in medium heat until onions and tomatoes are soft. Add tofu. Cover for about 5 minutes. Add noodles and frozen vegetables. Stir until everything is evenly mixed. Cover and cook noodles. Season to taste. Recipe is potluck size.


Garlic salad dressing
1 Cup olive oil
1 brick firm tofu
1 small onion
3-5 cloves garlic (to taste)
1 roma tomato
squirt of lemon
1 tsp salt
1 Tbsp Italian seasoning

mix all ingredients in a blender. Use on any salad, but I recommend Romaine lettuce, croutons, and imitation bacon bits.

Tofu "cheesecake"
1 brick tofu
6 Tbsp cornstarch
1/2 cup pineapple concentrate
1 Tbsp lemon rind
1 cup honey
3 Tbsp lemon juice
1 Tbsp vanilla
1 Tbsp almond extract
graham cracker crust

Blend all ingredients together and place into graham cracker crust. Bake in oven 400 degrees for about 1 hour.

All of these recipes came from a friend/pastor's wife, Lily May Tsatalbasidis.

Here's a recipe for baked tofu strips I found on the internet a while back, then tweaked a bit because I didn't like it the way the original recipe called for. (You can do the same with this version if needed, of course)

I usually do 2 lbs. and take them to church potlucks, and they've gone over well. I most always have an empty container to bring back home --

Baked Tofu Strips

(1) Take a pound block of firm (not extra firm; it doesn't absorb marinade well) tofu, and press for 1 hour. You have to press it to get the extra water out. What I do is put a folded paper towel in a good sized pan, put the tofu block on top of the paper towel, then put another folded paper towel on top of the tofu. Then set a smaller pan with a 5-lb. dumbbell weight in it on top of the tofu; with another paper towel in the small pan under the dumbbell weight to keep it from scratching the nonstick finish in the pan. After it's pressed long enough, drain off the water.

Sometimes the top weighted pan isn't exactly dead center, so it eventually tilts over to one side, and the tofu block ends up lopsided. Putting the top weighted pan over toward the high side for 10-15 minutes will straighten things out.

(2) Cut the pressed tofu block into 12 or 14 1/4-inch or 3/8-inch thick strips, with a hand-held cheese slicer. The kind with a roller and a wire, where you can adjust the thickness it cuts. The first time I tried this I used a knife, but it's hard to get uniformly-cut strips that way, unless you have a really steady hand. I found a hand-held cheese slicer at WalMart for $2.00 - $3.00.

(3) Make your marinade with 1/2-cup vegetable broth (from vegan vegetable bouillon cube), 1/2-cup soy sauce (preferably Kikkoman's). That makes a full cup of marinade, which might be a bit much, depending; if you scale back the total amount just use the same proportions. I can normally get by with 3/4 cup total. I also stir up about 1/2 tablespoon of garlic powder into the marinade, just because I like garlic.

(4) Marinate the tofu strips for 30 minutes; flip them over and marinate for 30 more minutes. Or 45 minutes a side; see what works best for you. Some brands of tofu will absorb the marinade quicker than others.

(5) Place the tofu strips in an aluminum-foil-covered baking pan. Make sure and use some sort of baking pan with a lip, not a flat baking sheet; there will be some marinade sauce running/pooling. Sprinkle Minced Onion Medley flavor Mrs. Dash, and McCormick Classic Herbs Italian Seasoning on the strips, then use a spoon and dribble enough marinade onto each tofu strip to moisten the dried seasonings, and 'glue' them onto each strip. Oven bake the tofu strips at 400° F. (205° C.); 30 minutes one side, flip, season and marinade-drip again, then bake the other side for 30 more minutes.

(6) Let cool for 15-20 minutes or so, then they can go into a container and into the fridge. Joggle them around a bit on the aluminum foil, so they don't stick as they cool. Or transfer them to a plate.

The result is a dozen or so browned/seared flavorful tofu strips that you can eat as is for a snack, cold or heated in the microwave; or put two between bread with some fixin's for a hot sandwich cut down the middle; or chop up for use in scrambled eggs, omelets, soups, salads, casseroles; whatever else you can think of. A great meat substitute, and *way* better for you. Cheap and easy. Not much work either; most of the time you're just waiting for it to press, marinate, or bake. Total time for pressing/marinating/baking 1 pound block: about 3 hours, of which maybe 15-20 minutes is actual work time.

I used to bake them for 35 minutes a side at 350° F. (177° C.), but was running behind one time, in a hurry so I cranked the oven up to 400° & lowered the cooking times; and decided I liked it that way better. A nice accident. The higher temp. sears the tofu a bit, seals in flavor better it seems.

If you do two blocks, you can start pressing the 2nd block right after slicing up the 1st one, so the 2nd one is pressing while the 1st one is marinating. So one block gets done right behind the other, as the steps proceed, in staggered fashion. Total time for baking 2 blocks doing it that way is about 4 hours, with actual work time being maybe 30-35 minutes.

No Dairy Cheesecake

In your blender put:

1 envelope Emes Lemon no sugar jello pkg.
1/2 c. boiling water

Let sit 30 seconds, then add:

1 tub Tofutti Better than Cream Cheese, room temp.
12 oz. Cool Whip

Blend. Put in Graham Cracker crust and refrigerate.

When serving, put a T. full of fruit on top -- your choice. Last Sabbath I made this with a Tablespoon full of thickened sweetened wild huckleberries (put on each slice of pie)my husband picked while in Northern B.C. Canada at the airport while he was fueling up our plane, on his flight home. He picked about 2 cups full and they were a real treat on this pie.

Note: I'm not sure if Cool Whip is totally vegan or not. Perhaps you can substitute some other type of vegan whipped cream if you don't want to use Cool Whip.

This is one of those quick desserts but also a bit more expensive to make. I use it at times for a Sabbath dessert.

[ March 22, 2005, 01:36 PM: Message edited by: debbie ]

That's a lot quicker than my tofu strips Debbie!

I had a question as to whether the Emes jello has the yucky animal gelatin in it, so I looked it up, and it's vegan. Not that you would go around suggesting that we eat yucky animal gelatin, but I just had to make double sure, y'know.

No problem checking any ingredient out. I do not want to eat any animal gelatin either. Emes is sold at our local health food store here so we have good access to it. Also the Tofutti Better Than Cream Cheese is sold there too.

This is a spendy dessert but nice when one has the money and short on time during Friday preparation for Sabbath.

Emes is also sold at the ABC or wherever you buy the veggie foods.

Well I learn something new; thanks ladies. I'll have to look for it at the local place where I get my veggie stuff.

Crepe Suzettes

1 c. white flour
1 c. regular oats
1/2 t. salt
2 c. water or soy milk
1 T. oil
1 T. honey or sugar
1 1/2 t. vanilla

Blend well all ingredients. Put 1/3rd c. batter on lightly oiled skillet on medium high heat. Spread by tipping skillet-turn over to brown.

Put on plate. Spread with Tofutti Better Than Cream Cheese and bananas; or peanut butter and bananas. Pour thickened fruit on top.

Taken from the Silver Hills Cookbook, p. 101
Makes 8 6" crepes

Spinach/Broccoli/Asparagus Quiche

1 pie crust, baked 12 minutes at 350

1/2 medium onion, diced fine
3 cloves garlic, diced fine
16 oz. broccoli OR spinach OR asparagus, chopped into small pieces, cooked with garlic and onion until just done (in a little water in a saucepan).

In blender put:

16 oz. firm TOFU, drained
1/2 c. soy milk or tofu milk, any milk substitute
2 T. soy parmesan cheese
1/4 t. yellow dijon mustard (gives it the color)
3/4 t. salt
1/4 t. nutmeg
1/2 t. capsicum (opt.)

Blend well. Pour over cooked and drained vegetables, onion and garlic. Combine well. Pour into pre-cooked pie shell and bake at 400 for 35-40 minutes or until quiche is set. Let sit 5 minutes before serving.

This is absolutely delicious! It looks yellow like it is eggs and had a good flavor.

Barbecued Tofu


2 lbs firm or extra firm (in water bath) tofu, freeze overnight or more, thaw, squeeze out water and cut into 1" by 3" pieces.

Mix together:

3T. peanut butter (I use just a bit more since I use less oil in this recipe)
1/3 c. oil (I try to use less, about 1/4 c.)
1/2 T. paprika
1/2 t. garlic powder
2 t. salt (I always use only 1 t.)

Whip until smooth. Pour by teaspoonful over tofu strips that are placed on a PAM sprayed cookie sheet. Squeeze in mixture as evenly as possible. Marinate 1 hour (I never marinate this, but go ahead and bake them).

Preheat oven 350. Bake 25 minutes then turn over and bake another 25 minutes. Just before serving, pour barbecue sauce over all and cook 15 minutes more. Serve warm.

Barbecue Sauce:

In saucepan put 1/3 c. oil (I eliminate the oil entirely here), 1 medium onion, chopped, 2 c. tomato sauce, 1 c. brown sugar or honey, 1 T molasses, 1 t. salt, 3/4 t. allspice, 1/4 t. capsicum (red pepper), 1 t. dried parsley. Bring to a boil, reduce heat and simmer 1 hour. Then add: 1/2 c. lemon juice and 2 T. Aminotone or Braggs soy sauce and simmer another 10-15 minutes.

This is worth making! I've had many people who eat meat tell me they love this dish!

Note: I don't care for the "hot" of red pepper so I only use a dash of it in this recipe. If you like that hotter spicy taste, you can use more.

Tofu Relinos with Green Chilies

2 16 oz blocks extra firm tofu (water bath type)
1 1/4 c. shredded tofu cheddar cheese substitute
6 t. McKays chicken seasoning
1 t. onion powder
7 oz can chopped mild Green Chilies

Mash tofu and mix all ingredients together in a large bowl. Put in a PAM sprayed 9x12 casserole dish and pat down hard (this is the secret to making this turn out well) and even. In the dish it will look flat. Bake 475 30-35 minutes. Cut into squares and serve for breakfast.

This dish is a REALLY popular one. Many people will say these are EGGS they are eating!! And it tastes like eggs too! Also easy to make. You can use regular cheddar cheese if you like also but the recipe tastes just as good with the vegan cheese!!

The secret to this dish turning out well is remembering to pat down the mixture in the dish and baking in the extra hot oven at 475!

Mexican Breakfast

16 oz firm tofu, crumbled in non stick frying pan
1 can corn, drained
Corn chips, crumbled loosely
1/2 t. onion powder
1/2 t. garlic powder
1/4 t. tumeric (gives the tofu the 'egg' look)
1 t. McKays chicken seasoning
2 Morningstar crumbles or grillers or any type of beef substitute or saucettes, crumbled
1 medium onion, diced
3 fresh mushrooms, diced (or 1 can drained)

Mix all together in a large frying pan. Warm until the onions are cooked. Put the corn chips in last. You can use a handful of chips or half the bag if you want. But if there are any leftovers, the chips will get soggy. So I often make the whole recipe without the chips and then use the chips separately as I serve it.

Peanut Butter Granola

6 c. quick oats
1 c. wheat germ
1 c. sesame seeds
1 c. chopped nuts (I use walnuts or peanuts)
3/4 c. brown sugar
1 t. salt
1 c. coconut

Mix well. In separate bowl mix:

1/2 c. oil
3/4 c. peanut butter
3 t. vanilla

Emulsify this oil-peanut butter-vanilla mixture and add to the mixed dry ingredients. Crumble with hands back and forth until well blended. Bake on cookie sheet at 225 for 2 hours. Does not need to be stirred.

Yields: 11 cups.

Note: This is my husbands most favorite granola!

Spinach-Stuffed Manicotti

1 box Manicotti noodles (14)
1 jar Prego speghetti sauce (large)
2 T. Spinach, cooked and drained (I use frozen)
1 t. salt
2 T. Brewer's yeast (or food yeast)
1 T. lemon juice
3 T. Veganaise (mayonaise substitute)
2 Fry Pats or grillers, or 1/2 c. granberger
1 t. garlic powder
1/2 t. onion powder

Take uncooked manicotti noodles and stuff with rest of ingredients that are mixed together,(except Prego). In a large baking dish put a little Prego sauce on the bottom, then place stuffed noodles side by side in the dish. Pour rest of sauce over the top. Cover and refrigerate overnight if this is for Sabbath dinner. Bake covered with tin foil and cook 1 hour at 375.

How to Make Gluten

You will need some kind of breadmaker but it isn't a must. If no Bosch mixer or heavy mixer--in large bowl put 7 c. Mogel flour (will be at a health food store) or if you cannot get Mogel flour, buy a high gluten content white flour. (Don't use whole wheat flour as the lovely bran will just wash out!) Then add 3 c. lukewarm to cold water. Mix with hands until well mixed. It will be sticky. Cover with cold water until completely covered and let sit all night or at least 3 hours.
I use my Bosch mixer and it only takes seconds to mix it and my hands stay clean!

Take a large kettle, at least 4 quart but preferably 6 quart or larger. Put at least four quarts of water in it (or 3 quarts in a 4 quart kettle) and put it on stove on high heat.

Add to your water: soy sauce (I use aminotone or Braggs)
garlic powder
onion powder
George Wash. broth packets
food yeast (brewers yeast)
chicken seasoning (I use McKays chicken seasoning with no MSG or white pepper)

On the seasonings you can use however much you want. I never measure this part--just pour it in. I use approx 1/4 c. soy sauce and the same with brewers yeast. The rest is aprox 1 t. each.

Next step: Take gluten that has been covered with water and start washing the starch out with your hands. I take off my watch because starch can leave little white specks on it...I rinse it under lukewarm water when it seems the water gets real thick-white and rinse it often. I wash the gluton until the water looks like a very thin white watery color.

By then my broth is boiling on the stove. Do not put gluten in the broth until it is boiling--very important step here.

Then I take my kitchen sissors and snip off a piece of gluten about 1-2 inches square. I stretch it with my hands without tearing it up as well as I can and then throw it into the boiling broth. I do this with all the gluten. It smells so nice when it is cooking!!

Then after all the gluten is in the boiling broth, I put a lid over it all and turn down the burner to low and let it cook for at least an hour. I never time mine, just let it cook well.

Then it is ready to use in your meal.

My gluten recipe is not vegan but it is vegetarian. I noticed Linda posted a substitute campbells mushroom soup recipe which I haven't tried yet but plan to soon! So here is my recipe:

I take the gluten and put in collander (save the broth!). I take brewers yeast and white flour and mix well. I dip gluten in the flour/brewers yeast mixture and fry in a non stick pan with a little oil until browned on both sides. Put in large baking dish.

Then I dice a medium onion and put in same skillet and saute it. Then I add 1 can campbells mushroom soup and 1/2 cup sour cream. I then put in a little of the broth from the cooked gluten so the "gravy" isn't too thick.

Then I pour it over the fried gluten and bake in the oven about 40 minutes.

You can bake the gluten (without the gravy)if you want to use less oil but I haven't ever done that. I have just fried the gluten and served it like that. It is much healthier without the sour cream and mushroom soup.

It does take a little time to make but it is definitely worth it!

There is a faster way to make gluten and it is with a substance called "dough-pep" but I don't like it as well as these home-made ones. The home-made ones have a wonderful flavor and are very tender. The "dough-pep" ones tend to be firmer in texture.

I will try to find out the grams of protein if I can--and will post it in another post later. Tell me if you try this or not and what you think about it.

Stephanie, you can go to http://www.baking911.com/pantry/flour,grains.htm#PERCENT to find the grams of protein. It all depends on which flour you use.

It looks like if you use the hard midwest grown wheat, your gluten will have a higher protein value. Soft wheat has less protein.

[fixed URL - John]

[ March 29, 2005, 12:10 AM: Message edited by: John ]

Debbie, thanks for the recipe. Unfortunately, I can't make it until we move.... we are already packing away a lot of our stuff, including pots and pans! I also have a cream of mushroom soup recipe that a friend of mine made up during a cooking school. Believe it or not, she was, I think, about 14 when she made this recipe up.

So, here it is.

Cream of Mushroom Soup

1 Tbsp flour
1 tsp olive oil
1/4 tsp onion powder
1 1/2 C water
1/4-1/2 C soy milk
1/8 C minced, sauted mushrooms

Measure out water and olive oil and set aside. In a dry, heated sauce pam, lightly brown the flour. Immediately add the oil and mix to create a paste. Whisk in the water then add the soy milk and onion powder. Reduce to low heat. Keep Stirring untill it thickens. Add the minced, sauted mushrooms.

For a variation, try dried eggplant in place of mushrooms. Mince and reconstitute, then saute. Tastes almost like mushrooms!

Thanks so much Steph--I will try this recipe too. I'm so thankful to have TWO recipes for cream of mushroom soup to try!!! I think becoming vegan has been fairly easy except for trying to find a good substitute for good 'ol Campbells!!

Ok, this is probobly a dish that most vegans would not want to try as it ueses vinigar, but it is still vegan and one of my favorites. The dish, Pickeled Onions. They are a british classic! If anyone is interested in making some, let me know and I will post the recipe.