Joanne's Sweet Chik'n Crisp
Chik'n Crisp is a vegetarian meat analogue marketed by MGM Products.

 It is sold in frozen chunks at various health-food stores.

Ingredients:

Blueberry Sally Lunn
(a mildly sweet and fruity breakfast bread)

What's really interesting is that the recipe uses TOFU instead of eggs!!!! Which is REALLY good for us! 

Make sure to use the silken tofu as opposed to the regular tofu. 

This recipe is taken from the cookbook, "Tofu Cookery".

Ingredients & Directions:  

Preheat oven to 350F 

Mix the following together in a bowl:

• 2 cups unbleached white flour

• 2 1/2 teaspoons baking powder

Blend together in a food processor or blender the following:

• 1/3 cup oil

• 1/2 cup honey

• 1 (10.5 ounces) pkg. silken tofu

• 1/2 cup water

• 1 teaspoon vanilla

Add the dry ingredients to the food processor and pulse just until mixed.

Then fold in:

• 1 cup blueberries, fresh or frozen

Pour into an oiled 9" x 13" pan, and bake for about 25 minutes. Serve hot.

Hot Fudge Sundae

Ingredients:

• 2 cups chopped dates** (chop to ensure no pits!)

• 2 cups water

• 1/2 cup carob powder**

• 2 tsp. vanilla

• 10 large, sliced frozen bananas

• 1/4 cup chopped, unsalted, roasted peanuts

** dates and carob powder are inexpensive to buy in health food stores.

Directions:  

* HEAT the dates in the water until soft. 

* Then WHIZ in food processor or blender. 

* ADD carob and vanilla. 

* WHIZ frozen bananas in food processor and scoop into serving dishes. 

* Then POUR carob mixture over them. SPRINKLE peanuts on top.

* This recipe serves 18, so you might want to just make half a batch!!

*You're going to be surprised just how delicious (not to mention easy!) this all-natural dessert is. I certainly was, as were all the other people in the veggie cooking class I demonstrated this in! (I was assisting a former teacher with a cooking course she was offering last year, and this recipe was one that she had me demonstrate.) ENJOY!!

FESTIVE COUSCOUS

Ingredients:

• 2 stalks green onion, chopped

• 1 small tomato chopped

• 1/4 cup cashew pieces

• 3 dried apricots, diced small

• 2 tsp chicken-flavoured dry soup stock

• 1 1/4 cup boiling water

• 1 cup couscous

• 1 tsp margarine, optional

Directions:

*Saute green onion, apricots and cashew pieces in a small amount of margarine for about three minutes. 

*Season with a dash of nutmeg or cinnamon powder. Add the chopped tomato. 

*Saute for about another three minutes. Add 1 1/4 (one and a quarter) cups of boiling water. 

*Add the chicken-flavoured dry soup stock (I like to use McKay’s Chicken Style Instant Broth and Seasoning, as it has no MSG added). Add a 1 /2 tsp of salt and 1 tsp of margarine, if desired. 

*Let the mixture come to a rolling boil. Add the couscous, stir, cover, and remove from heat.

*Let the covered pot sit for about five minutes. Fluff the couscous and enjoy!

FRUIT PIZZA

Ingredients:

• 2 lb pkg. refrigerated chocolate chip cookie dough

• 8 oz. cream cheese

• 1 c powdered sugar

• 1 16 oz. can pineapple tidbits drained

• 1 16 oz. can fruit cocktail drained

• 2 cans Mandarin oranges drained

• Red and green Maraschino cherry halves drained

• 1 - 8 oz. jar apricot preserves
  

Directions:   
*Spray large cookie sheet with cooking spray. 

*Slice cookie dough and arrange on cookie sheet (put it close together so it will spread out and form a solid crust.)

* Bake at 350 for about 20- 30 minutes. 

*Cream sugar and cream cheese together and spread on warm cookie crust. 

*Top with drained fruit and drizzle heated preserves over fruit. Chill and cut in squares to serve.

Bev's Rice with Onion and Fennel Seeds

Posted on March 11, 2001, 2:42 pm

Ingredients:

• 2 tsp Margarine/Butter

• 2 tsp Fennel Seeds

• 1 medium Onion, chopped

• Dash of dried Oregano/Basil

• 3-3/4 cups water

• Salt to flavour

Directions:

1. Heat 2 teaspoons of margarine/butter in a pot.
2. Add about 2 teaspoons of fennel seeds. Toast for about 2 minutes to bring out their fragrance.
3. Add chopped onion and saute with the seeds for about 4 minutes.
4. Add a few dashes of oregano/basil and saute about another minute.
5. Add the 3-3/4 cups of water to the pot and bring to a boil.
6. Add the rice. Bring to a slight boil again, then decrease the heat of the stove to the very minimum. Cover the pot and let the rice cook until done.
7. Fluff the rice with a fork. You can add a little more margarine/butter at this point, if you want a more buttery taste. Watch those fat calories, though!!!

NOTE: I use an East Indian basmati rice for this recipe. It's a long grain rice and very tender. I wash the rice a few times in a bowl and drain it well before adding it to the pot. Basmati rice only takes about 12-15 minutes to cook when it's cooked using this method of minimum heat with a covered pot.

Sylvia's Tofu & Eggplant

NOTE: This recipe doesn't give all of the measurements. 

You ladies who cook alot will know how much of each ingredient to use to get a good, rich sauce according to your own preference. Also, you must use extra-firm tofu. The regular tofu will not hold up in this recipe.

Ingredients:

• Curry powder

• Soya sauce 2 tablespoons

• Mushroom sauce 2 tablespoons

• Maggi seasoning sauce

• Garlic, minced

• Ginger, minced

• 1 Onion, chopped

• Thyme, dried

• Coriander, dried

• Parsley, dried

• Crosset Blackwell food coloring / or other gravy browning product

• 1 package of extra-firm tofu

• 2 or 3 Chinese eggplants, thinly sliced

• 1 cup water

Directions:

1. Add first 11 ingredients to 1 tablespoon oil on low heat. Simmer until most liquid is evaporated.
2. Add extra-firm tofu broken into chunks.
3. Cook on low to medium heat for 5 minutes, so the tofu is all coated with the seasonings.
4. Add thinly sliced Chinese eggplant and about 1 cup water. Continue cooking on medium heat and cover the pot so the ingredients steam.

ENJOY, LADIES!!

Caramelized Banana Slices with Toasted Pecans

Posted on April 8, 2001, 5:24 pm

Ingredients:

• 250 mL sugar

• 60 mL water

• 60 mL fresh lemon juice

• 4 large bananas, peeled, cut into 1/3-inch-thick slices

• 50 mL pecan halves, toasted

Directions:

*Combine first 3 ingredients in medium pan.
*Stir over low heat until sugar dissolves. 
*Increase heat and boil without stirring until syrup turns deep amber color, occasionally brushing down sides of skillet with wet pastry brush and swirling the pan.
*Remove from heat. Add banana slices and stir gently to coat them. Cool 5 minutes. 
*Divide bananas among 8 shallow bowls.
*Serve with scoop of frozen yogurt if desired. Sprinkle with pecans and serve immediately. Serves 8.

Polenta/Spinach/Cheese Lasagna

Posted on March 24, 2002, 4:54 pm

Ingredients:

• One medium onion, chopped

• Two pegs of fresh garlic

• Seasonings such as salt, pepper, curry, basil, oregano, garlic powder (if you didn't use the fresh garlic), nutmeg

• One large jar of spaghetti sauce

• One small polenta roll

• Bunch of fresh spinach

• Grated or sliced cheese (I use a soy cheese)

Directions:
1. Saute chopped onion and chopped garlic for a few minutes and add your seasonings, then add a jar of spaghetti sauce and heat through.
2. Cut polenta roll in half, then slice polenta into 1/4-inch strips length-wise.
3. Put some of the sauce in the bottom of a casserole dish, then add a layer of polenta, then a little sauce, then a layer of spinach, then cheese, then start the layering all over again. You should have perhaps three layers. Cover with sauce.
4. Bake at 375 for 45 minutes
5. Enjoy!!!