Very Easy French Toast

Ingredients:

• 8 slices whole grain bread

• soy milk (why not use low-fat?)

• 2-4 Tbsp maple syrup

• 1 tsp ground cinnamon

• pinch of salt
  

Directions:

1. Cut bread diagonally into triangles. Arrange on cookie sheet.
2. Combine all other ingredients with hand blender or whisk. Pour over bread and allow to stand 5 to 30 minutes; bread will absorb liquid.
3. The original recipe called for brushing a nonstick skillet with oil at this point, but I am sure you could do without this. Just up the heat and watch the bread closely until it browns and gets slightly crusty. Turn once.

French Toast (Vegan)
6 servings

Ingredients:

• 1 large, very ripe banana

• 1/2 cup vanilla or unflavoured soy milk

• 1 Tablespoon nutritional yeast, optional

• 1 teaspoon sugar or equivalent alternative sweetener

• 1 teaspoon real vanilla extract

• 1/2 teaspoon salt

• dash of ground nutmeg

• 6 slices European-style or whole-grain bread

Directions:

*In a blender or food processor, blend together all ingredients except bread until smooth. Heat a griddle or heavy skillet, either non-stick or, if using regular cookware, lightly oil the surface. 

*Pour the banana mixture into a shallow bowl. Dip each bread slice into the mixture, turning over until entire slice is coated. Place bread slices on the hot skillet and brown over medium heat, then turn and brown other side. Serve with margarine, if desired, and maple syrup, fruit preserves, or other favourite topping.

Variations:
*After placing bread slices in skillet, sprinkle each one with ground cinnamon or cinnamon sugar, or with finely chopped almonds.

*Substitute an additional 1/2 cup soy milk plus 2 Tablespoons unbleached flour for the banana. This is a good alternative if you don't have a blender or food processor -- the coating can be mixed with a hand mixer or whisk.

*The french toast can also be baked in a preheated 400 deg F oven on a non-stick or lightly oiled cookie sheet. Brown on one side, then turn and brown the other, about five to eight minutes on each side.

Fruit smoothie
About 2 cups

Ingredients/Directions:

• 1/2 package (about 5-6 ounces) silken tofu

• 1/4 cup unsweetened frozen strawberries or raspberries

• 4 ounces vanilla-flavoured rice or soy milk

• 4 ounces fruit juice (cranberry, papaya, a blend, etc.)

• 1 Tablespoon maple syrup, optional

Combine all ingredients in a blender and blend until liquified.

Granola
About 8 servings

Ingredients:

• 3 cups oatmeal (rolled oats), not quick-cooking or instant

• 1/2 cup coarsely chopped nuts (walnuts, almonds, hazelnuts, pecans, etc.)

• 1/4 cup sesame seeds

• 1/2 cup dried shredded coconut, preferably unsweetened

• 1/2 teaspoon cinnamon

• 1/4 cup light oil (sunflower, etc.)

• 1/3 cup maple syrup

• 2 teaspoons vanilla

• 1/2 cup dried fruit of your choice (raisins, currants, cranberries, or chopped apple, apricot, pear, pineapple, prune, etc., or a combination)

*Use a large, heavy skillet, at least 10 inches round, with high sides. (If you don't have a skillet this big, use a smaller one and prepare the granola in two batches.) Into the cold skillet place the oatmeal, nuts, sesame seeds, coconut, and cinnamon, and mix well. Blend the oil, syrup, and vanilla together in a cup. 

*Pour the liquid ingredients over the dry ingredients in the skillet, stirring well to blend. Turn the heat under the skillet to medium high. Toast the mixture, stirring frequently, until the oats and nuts are crispy and browned, the sesame seeds start to pop, and the maple syrup smells like burnt sugar -- but be careful not to let the mixture burn! Toasting should take no more than five to seven minutes. 

*Turn off the heat and stir in the dried fruits. Let the granola rest in the skillet to cool, stirring it occasionally to break up any clumps. When it cools to room tempearture, transfer the granola to a glass or plastic storage container with a tight-fitting lid. 

*Granola can be refrigerated for about a month, or frozen for about two months. Serve with milk (soy, rice, or almond) or the juice of your choice. 

Water Bagels
12 servings

Ingredients:

• 1 package (2-1/4 teaspoons) active dry yeast

• 1-1/2 cups warm water

• 2 Tablespoons sugar

• 1/2 teaspoon salt

• 4-1/4 cups flour

• 4 quarts water

Directions:
*Dissolve the yeast in the water in a large bowl. Add the sugar, salt and flour, and stir to form a soft dough. Turn the dough out onto a lightly floured board and knead until it is smooth and elastic, about 10 minutes. Cover the dough with a lint-free towel and allow to rise for 15 minutes. 

*Flatten the dough, then roll it out to a thickness of one inch, and about 12 inches long and 6 inches wide. Cut it into strips 12 inches long and one inch wide. Roll the strip between your hands into a cylinder about one-half inch thick. 

*Cut each cylinder in half crosswise, form each half into a ring, and pinch the ends together to form closed circles. Cover the bagels with the towel and allow to rise for 20 minutes. Meanwhile, bring the water to a boil in a large pot and preheat the oven to 375 deg F. 

*Place the bagels, four at a time, into the boiling water. Reduce the heat and simmer for seven minutes. Remove the bagels, drain well, and place on baking sheets. Bake for 30 minutes or until golden brown.

Variations:
*Sprinkle bagels with sesame or poppy seeds before baking.
Sprinkle bagels with finely chopped onion or garlic before baking.

*Mix raisins, chopped dates, and/or chopped nuts of your choice into the dough. (Roll the fruit in flour before stirring into the dough.) Add a half-teaspoon of cinnamon for extra flavour.

*Try different flours. Substitute up to three-fourths cup of unbleached flour with rye, oat, or other flour. Mix caraway seeds into the dough if using rye flour.

Fried Banana Cakes
About 6-8 servings

Ingredients:

• 4 medium bananas

• 4 cups unbleached flour

• 3 teaspoons demerara sugar or equivalent alternate sweetener

• 1-1/2 teaspoons salt

• 4 Tablespoons vegan margarine or sunflower or other light oil

• 1/2 to 1 cup water

• light oil for pan-frying

Directions:
*In a large mixing bowl, mash the bananas well. Add in the flour, sugar, salt, margarine or oil and mix well. Add in enough of the water to make a stiff dough. Cover the bowl with a tea towel and let it stand at room temperature for 30 minutes.

* Remove the dough from the bowl and place on a lightly floured board or other smooth surface. Roll the dough out to one-fourth to one-half inch thick, then cut it with a wet or floured knife into 4-inch squares. Heat a thin layer of oil -- about one-eighth inch -- in a heavy skillet until very hot. Place only as many squares as will fit without touching into the skillet (this may mean cooking only one at a time unless you have a very large skillet). 

*Pan-fry the squares until they are golden brown, about 3 minutes, then turn over and pan-fry the second side until golden, about 2 minutes. Replenish oil as needed between batches. Drain on paper towels and serve warm. 

Cottage Cheese-Vegetable Sandwich
Yield: 2 servings

Ingredients:

• 1/2 c Low-fat cottage cheese

• 2 tb Carrot, shredded

• 1 tb Celery, chopped

• 1 tb Green pepper, chopped

• 1 ts Onion, very finely chopped

• 1 ds Pepper

• 4 sl Bread
  

Directions:
1. Mix all ingredients except bread.
2. Spread one-half of mixture on each of 2 bread slices. Top with remaining bread.

196 calories per sandwich with white bread
180 calories per sandwich with whole-wheat bread

Potato pancakes
6-8 servings

Ingredients:

• 8 medium potatoes, quartered

• 1/2 pound firm or soft tofu, drained well

• 1 large onion, quartered

• 1 clove garlic or equivalent powdered

• 1/4 cup fresh parsley, chopped (optional)

• 1 teaspoon salt

• 1/4 teaspoon black pepper

• 3 Tablespoons unbleached flour or matzo meal

• sunflower or other light oil for frying

Directions:
*Place half the potatoes with the tofu, onion, and garlic into the bowl of a food processor and process until creamy but you can still see small lumps. Add the rest of the potatoes and continue processing until the newly-added potatoes reach that creamy/lumpy stage. 

*Pour mixture into a large bowl, and stir in the parsley, seasonings, and flour or matzo meal. Heat a thin layer of oil in large, heavy skillet. When it's hot, spoon the potato mixture into the skillet to form as many pancakes as the pan will hold (maybe four?) using about one-fourth cup of potato mixture for each pancake. 

*Flatten the tops of the pancakes with a pancake turner. Fry for about 5 minutes over medium heat, then turn the pancakes and fry the other side until golden brown. Remove to a plate covered with a paper towel to drain, then serve hot.

Variation:
If you do not have a food processor, grate the potatoes, mash the tofu, chop the onions finely, and mince the garlic, then continue as above.

Basic Crèpes
Depending on the size of the pan, 12-20

Ingredients:

• 1-1/2 cups unbleached or whole wheat pastry flour

• 1/2 teaspoon salt

• 4 teaspoons sunflower or other light oil

• 2-1/2 cups soy milk

Directions:
*Mix the flour and salt together in a large mixing bowl. Combine the oil and soy milk, then pour the mixture into the flour. Using an egg beater or electric mixer, mix just until smooth. Heat an 8" or 10" frying pan until a drop of water will sizzle on the surface. Keep heat at medium. 

*Holding the pan in one hand, pour one-fourth cup (use one-third cup for larger pan) of batter into the pan and quickly turn the pan in all directions until the bottom is completely and evenly coated with batter. 

*Let cook for about a minute or until the crèpe is golden brown. Loosen the edges of the crèpe from the pan and turn over with a spatula or pancake turner. Cook for another minute, then slide onto a dish until ready to use. 

*Repeat with remainder of batter, stacking the finished crèpe on the dish. When ready to serve, place a crèpe on the serving plate, and distribute the filling just slightly off center, along the entire length of the crèpe, then roll it up and serve.

Tofu and Mushroom filling
Fills approximately 15 crèpes

Ingredients:

• 3 Tablespoons light oil (sunflower, peanut, etc.)

• 3 Tablespoons unbleached flour

• 1-1/4 cups soy milk, at room temperature

• 1/2 teaspoon tamari soy sauce

• 1/2 teaspoon dried tarragon

• 4 scallions, white parts only, thinly sliced

• 1 pound mushrooms, sliced

• 1/2 pound firm or soft Chinese-style tofu, diced

• 3 Tablespoons dry white wine or sherry

• Salt and ground pepper to taste

Directions:
*Heat the oil in a large skillet. When hot, whisk in the flour and cook, stirring continuously, for three to five minutes, or until the mixture is combined but not browned. Slowly pour in the milk, whisking continuously to prevent lumps. 

*Add the soy sauce, tarragon, scallions, mushrooms, tofu, and wine. Reduce heat and simmer, covered, for twenty minutes, stirring occasionally. Adjust seasonings, turn off heat, and keep in covered pan until crèpes are ready to be filled. Use about 3 Tablespoons filling for each crèpe.

Sweet variations:

*Fill with fruit jam of your choice.
Sauté bananas in a touch of oil until just lightly browned. Spoon into crèpes, roll up, then pour maple syrup over them. Try with apples, peaches, or pears, too.

*For German pancakes, roll unfilled crèpes, squeeze some fresh lemon juice over them, then sprinkle with powdered confectioner's sugar.

*For Swedish pancakes, fill with lingonberries. 
Fill with Sautéed pears.

Endive Hors d'Oeuvre Hawaiian
Serving Size: 24 

Ingredients:

• 2 Belgian endive

• 3 ounces cream cheese -- softened

• 1 Kiwi fruit -- peeled and chopped

• 1/4 can pineapple -- crushed & drained

• 1 small shallot -- chopped fine

Directions:
*Trim about 1/2' from the bottom of the endive; separate and wash the leaves. Drain well on paper towel. Stir together cream cheese, kiwi, pineapple and shallot until well combined. Spoon about 1 teaspoon of the mixture into each leaf. 

*Arrange endive on platter, cover with plastic 
wrap and chill until serving time.

Tofu, Spinach, and Mushrooms
About 4 servings

Ingredients:

• sunflower or other light oil for sautéeing

• 1 pound firm Chinese-style tofu, drained

• 2 medium onions, in thin half-moons

• salt to taste, optional

• 1 10-ounce package button mushrooms, sliced

• 3/4 cup cooking sherry or dry white wine

• 1 Tablespoon tomato paste

• 1 teaspoon tamari soy sauce

• 2 teaspoons ground thyme

• 2 10-ounce packages frozen chopped spinach, thawed and drained

• 1/2 cup pine nuts (pignoli)

• 1 teaspoon extra virgin olive oil

• 2 cups cooked pasta, rice, or mashed potatoes

Directions:
*Heat a thin coating of oil in a large, heavy skillet. Slice the tofu into one-quarter inch thick slices. Place into the skillet and pan-fry over medium heat until lightly golden; turn and fry other side. Remove from skillet and drain on paper towels; set aside. 

*Coat skillet with fresh oil. When hot, add onions, salt lightly, and stir-fry over medium heat until soft. Add the mushrooms and continue stir-frying for another two minutes. Stir in the sherry, tomato paste, tamari, and thyme. 

*Mix well with the vegetables, then lower the heat, cover, and simmer for five minutes. Uncover and add the spinach, breaking it apart and mixing it in well. Allow to simmer uncovered another five minutes or so until the liquid is reduced -- leave about a half-cup of liquid in the pan. Optionally add salt to taste. 

*Stir in the pine nuts and olive oil, mix well, and heat through for about a minute. Place pasta, rice, or mashed potatoes and the pan-fried tofu on a plate and top with the spinach and mushroom sauce.

Potato and Bean Hash
About 4 servings

Ingredients:

• 2 large Spanish or 4 medium yellow onions

• 2 large potatoes, waxy variety (not baking)

• 1 medium red bell pepper

• 4 ounces fresh shiitake mushrooms

• 2 teaspoons extra-virgin olive oil

• 1 teaspoon ground thyme

• 1 teaspoon dried basil

• 1 cup canned crushed tomatoes

• 1 15-to-16 ounce can black beans

• salt and black pepper to taste

• 2 Tablespoons chopped fresh chives (use dried if fresh is unavailable)

Directions:
*Chop the onions finely. Cut the potatoes (including the skin) into julienne strips. Cut the pepper in half crosswise, remove core and seeds, then cut each half into julienne strips. 

*Trim the stems from the mushrooms and julienne the tops. In a large skillet or Dutch oven, heat the olive oil and add the onions. Sauté over medium-high heat until they begin to soften. Add the potatoes and sauté for two more minutes. 

*Add the bell pepper with the thyme and basil and continue to sauté for another two minutes. Add the mushrooms and tomatoes, stir well, lower the heat, and simmer, uncovered, for about five minutes. Rinse and drain the beans thoroughly, then stir into the pot. Simmer until heated through, about five more minutes. Adjust seasonings and serve, topped with chopped chives.

Winter squash risotto
4-6 servings

Ingredients:

• 4 cups (approximately) hot, full-flavoured vegetable stock or broth

• 3 Tablespoons extra virgin olive oil, divided

• 3 large cloves garlic, pressed or minced

• 1/2 cup finely chopped onion

• 1-1/2 cups Arborio rice

• 1 teaspoon finely minced fresh sage (or 1/2 teaspoon dried rubbed or ground sage)

• pinch of nutmeg

• 1/2 cup dry white wine or sherry

• 1 cup pumpkin or butternut squash purée

• salt and black pepper to taste

Dircetions:
*Keep the stock or broth lightly simmering in a saucepan. Heat 2 Tablespoons of the oil in a large, heavy saucepan. Add the garlic and onion, and sauté over low heat until the onion is golden. 

*Stir in the rice and cook, stirring constantly, for five minutes. Stir in the sage, nutmeg, and wine. Cook, stirring often, for a few minutes until most of the wine has evaporated. Mix in the purée, stirring well. 

*Add broth, about a cup at a time, to the rice, stirring constantly and adding more broth as it is absorbed by the rice. After about twenty minutes of cooking the rice should be just tender (al dente). Season to taste with salt and pepper, and stir in the rest of the olive oil. Serve at once.

Swiss tofu steak
About 4 servings

Ingredients:

• 2 Tablespoons extra virgin olive oil + additional for browning tofu

• 4 teaspoons tamari soy sauce

• 1/2 pound defrosted frozen tofu, sliced into four slices

• 2 medium onions, sliced in half moons

• 1 10-ounce package mushrooms, sliced

• 1 large green or red bell pepper, diced

• 4 medium garlic cloves, pressed or minced

• 1 Tablespoon chopped fresh basil or 1 teaspoon dried basil

• 1/4 cup dark miso dissolved in 1/4 cup brewed plain black tea (or water)

• 1 cup tomato purée

• 1 (15 ounce) can diced tomatoes

• 1 cup brewed plain black tea (or water)

• 1/4 teaspoon ground black pepper

• 1/8 teaspoon ground cayenne pepper or more to taste

Directions:
*Preheat oven to 350 deg F. Cover the bottom of a skillet with a thin layer of oil and heat. When hot, place the tofu slices in the skillet, sprinkle the tamari evenly over the tofu, and pan-fry until golden brown. 

*Turn tofu over and brown the the other side. Remove from heat and set aside. Heat 2 Tablespoons oil over medium heat in a heavy saucepan. Sauté the onions, mushrooms, peppers, garlic, and basil for five minutes, or until the onions are soft. Stir in the miso dissolved in tea or water, tomato purée, diced tomatoes, tea or water, and ground peppers. 

*Simmer, uncovered, for five minutes. Spread a thin layer of sauce over the bottom of a square cake dish. Place the tofu slices on the sauce, then cover with the rest of the sauce. 

*Cover the baking dish and bake for 25 minutes. Serve hot with rice or mashed potatoes.

Tofu oat burgers
About 8 servings

Ingredients:

• 2 medium onions, chopped finely

• 3 ribs celery, chopped finely

• sunflower or other light oil for sautéeing and frying

• 1-1/2 pounds firm tofu, drained

• 1 cup rolled oats (regular or quick-cooking)

• 2 Tablespoons tamari soy sauce

• 1 large clove garlic, pressed or finely minced

• 1/2 teaspoon dried herbs of your choice, optional

Directions:

*Sauté the onions and celery in a thin layer of oil until soft, about 5-10 minutes. In a mixing bowl, mash the tofu with a fork. 

*Add in the oats, tamari, garlic, herbs (if using any) and the sautéed vegetables. Mix well, then knead until mixture is smooth. Form into burgers and fry in lightly oiled skillet until browned on both sides. Drain on paper towels and serve hot.

Low-fat onion gravy
4 to 6 servings

Ingredients:

• 1 Tablespoon light oil (sunflower, peanut, etc.) or 2 Tablespoons water or vegetable broth

• 2 large onions, cut into thin half-moons (cut onion lengthwise, then make crosswise slices)

• 1/4 teaspoon ground or rubbed sage

• 1 large bay leaf

• 1/4 teaspoon black pepper, or to taste

• 3/4 cup vegetable broth or bouillon

• 3/4 cup dry white wine (or use all broth)

• 1 Tablespoon white wine vinegar or apple cider vinegar

• 1 Tablespoon tamari soy sauce

• 3 Tablespoons unbleached or whole-wheat pastry flour

• 1/4 cup cold water

Directions:
*Heat the oil in a heavy saucepan over medium high heat. Add the onions and sauté until transparent -- about ten minutes. 

*Add the seasonings and stir well. Lower heat and stir in the broth, wine, vinegar, and tamari. Simmer for about five minutes, stirring occasionally. Blend the flour with the water in a small bowl or cup, mixing well, then pour that into the gravy mixture, stirring well to blend. 

*Continue to simmer, stirring occasionally, until the gravy is thickened. Remove from heat and serve. 

Walnut stuffed peppers

Ingredients: 4 servings

• 4 large bell peppers, in any colour

• 1 teaspoon extra-virgin olive oil

• 1 small onion, finely chopped

• 1/4 teaspoon dried oregano

• 2 large cloves garlic, pressed or minced

• 6 mushrooms, coarsely chopped (about 3/4 cup) 

• 1 cup canned tomatoes, drained and chopped

• 2 Tablespoons fresh parsley, chopped

• 2 cups cooked brown rice, preferably long-grain

• 1/4 teaspoon salt, or to taste

• ground black pepper to taste

• 1/2 cup chopped walnuts

Directions:
*Remove the tops from the peppers, cutting at the point where the top shoulder begins so there is about 3/4' of pepper attached to the stem (these will later form the "hat" :). 

*Remove the white membranes and all seeds from both parts of the pepper, using a small knife if necessary. Be careful not to cut through the pepper shell. In a pot or saucepan large enough to hold the peppers, pour about a half-inch of water into the bottom, then place a steaming rack or small heat-proof plate inside. 

*Bring the water to a boil, then lower to a simmer. Arrange the peppers upright on the steamer, cover, and let steam for four minutes. Remove from the heat, then lift each pepper out carefully with a wooden spoon and place on a dish to cool enough to handle. (You can also steam the peppers in the microwave by pouring a half-inch of water into the bottom of a non-metal baking dish, standing the peppers up, and nuking at full power for four minutes.) 

*Heat the oil in a large, heavy saucepan over a medium-high flame. Add the onion and oregano, and stir-fry until the onion is soft and golden. 

*Add the garlic and stir-fry for another minute, then add the mushrooms and stir-fry for another five minutes. Stir in the tomatoes, parsley, and rice, and season to taste. Lower the heat and cook, covered, for 15 minutes. Mix in the walnuts, stirring well, and remove from heat. Adjust seasonings if necessary. Preheat oven to 350 deg F. 

*Using a flatware tablespoon, fill each pepper with the rice mixture, pressing into all cavities and crevices to completely fill. Arrange the filled peppers upright in a square baking dish or large loaf pan. Top each filled pepper with its respective "hat," and bake, uncovered, for 30 minutes.

Lentil stew
4-6 servings

Ingredients:

• 1 pound green or brown lentils

• 4 Tablespoons extra-virgin olive oil

• 1 large onion, chopped

• 2 cloves garlic, pressed or finely chopped

• 1 medium carrot, sliced into thin strips

• 3 Tablespoons unbleached flour

• a pinch each of thyme, parsley, and sage

• salt and ground black pepper to taste

Directions:
*Wash the lentils thoroughly in cold water, then boil until soft, about 30-45 minutes. In another saucepan, heat the oil over medium heat, then add the onion, garlic, and carrot.

* Cook the vegetables until the onions begin to brown, then stir in the flour and cook, stirring constantly, until the flour is golden. 

*Spoon out the lentils with a slotted spoon and add them to the saucepan with the vegetables, stirring. Gradually add lentil cooking liquid -- about 2 Tablespoons at a time -- until the stew has the consistency of thin cream. Adjust seasonings and serve hot over rice or couscous.

Sloppy Joes
8 servings

Ingredients:

• 1 Tablespoon extra-virgin olive oil

• 1 cup chopped onions

• 2 medium bell peppers (red or green), chopped

• 1-1/2 cups boiling water

• 1 8-ounce can tomato sauce

• 1 14-ounce can diced tomatoes

• 1 Tablespoon chili powder

• 1 teaspoon dry mustard

• 2 Tablespoons brown sugar or equivalent sweetener

• 1-1/2 cups textured vegetable protein (TVP)

• salt and ground black pepper to taste

• 1/2 cup frozen or leftover cooked vegetables

• 8 rolls or slices of bread, lightly toasted

Directions:
*Heat the oil in a large, heavy saucepan. Sauté the onion and bell pepper until tender, about five minutes. Stir in the rest of the ingredients. Lower the heat and simmer, covered, for twenty minutes, stirring occasionally. 

*Add in the vegetables and cook for another minute or two, until the vegetables are heated through. Spoon over rolls or bread to serve.

Asparagus, Collards and 

Rice Casserole in a Tofu Cream Sauce

Ingredients:

• 1-1/2 lbs. Asparagus

• 1-1/2 lbs. Collard Greens

• 1 Onion, large, diced

• 4-6 Garlic cloves, crushed

• 1 tbsp. Oregano, dried

• 1/4 tsp. Cayenne Pepper (optional)

• 1 lb. Tofu, firm

• 1 tsp. Turmeric, powder

• 4 Carrots, large

• 2/3 cup Lemon Juice

• 2/3 cup Nutritional Yeast

• 3 tbsp. Corn Starch

• 2 cups Brown Rice cooked in 4 cups of water

Directions:

*Peel and dice the Onion and peel and mince the Garlic and place in a large covered glass baking dish and precook for about 5 minutes in a microwave oven on "high", or in a conventional oven at 350 degrees F.

*Begin to cook the Brown Rice in a separate pot on the stove top. Thoroughly wash the collard greens and coarsely shred in a food processor or by cutting with a knife.  

*Add the shredded collard greens, oregano, and cayenne pepper to the onions in the baking dish and cook for about 10 minutes or until the collard greens become tender.  Mix every 5 minutes to insure even cooking.

*While the collards are cooking, wash the asparagus spears, trim off the bottom 1/4 inch and cut into 1 to 1-1/2 inch lengths.  Add the asparagus to the baking dish and continue cooking for another 10 minutes, mixing every five minutes.

*Place the tofu, lemon juice, peeled and cut carrots, turmeric, nutritional yeast, and corn starch in a high speed blender.  Cover and blend on "high speed" until creamy smooth.

*When the asparagus and collards are tender, add the cooked rice and the blenderized tofu ingredients and mix thoroughly.  Cover and place back into the microwave or conventional oven and cook for another 5 minutes.  Mix again and cook for another 5 minutes or until the casserole is firm. 

  

Double Corn Brunch Bake (OVO LACTO)
Yield: 6 servings

Ingredients:

• 1 1/2 ts Vegetable oil

• 1/2 c Chopped onions

• 17 oz Whole kernel corn

• 3/4 c Corn meal

• 2 Eggs

• 4 Egg whites

• 1/2 c Nonfat milk

• 1/4 c Flour

• 1/2 ts Salt

• 1/2 ts Baking powder

• Bottled salsa, taco sauce,
  Chili sauce, tomato sauce or

Directions:

*An easy to make side dish or baked brunch dish. In medium saucepan over medium heat, cook onion in oil, stirring occasionally, until tender, 4 to 5 minutes. Meanwhile, drain corn reserving liquid. Add water to liquid to make 1 cup. Add liquid mixture and cornmeal to onions. Cook and stir until mixture boils. Remove from heat. Thoroughly blend in milk, eggs, and corn.

*In small bowl, stir together flour, baking powder and salt. Stir into cornmeal mixture. Pour into greased 9 x 9 x 2-inch baking pan. Bake in preheated 350 F. oven until knife inserted near center comes out clean, 25 to 30 minutes. Top with salsa to taste. To serve, cut into squares. 

*Nutrition (per serving): 212 calories. Total Fat 4 g (15% of calories)

Tuscan white bean bake
About 6-8 servings

Ingredients:

• 1 teaspoon extra virgin olive oil (preferably Italian :)

• 1 medium onion, chopped

• 2 cups diced canned tomatoes, or chopped fresh ripe tomatoes

• 3 Tablespoons tomato paste

• 1 bay leaf

• 1/2 teaspoon ground or rubbed sage

• 1/4 cup fresh parsley, chopped

• 1/2 teaspoon salt, or to taste

• 1/8 teaspoon black pepper, or to taste

• 2 cups cooked or canned white beans, rinsed and drained well
  

Directions:

*Heat the oil in a large, heavy saucepan over medium-high heat. Add the onions and sauté until transparent but not brown. Stir in all the other ingredients except the beans. Lower the heat and simmer, covered, for fifteen minutes, stirring occasionally. 

*Preheat oven to 350 deg F. Place the beans in a glass or ceramic large casserole or baking dish. Stir in the tomato mixture. Cover and bake for 25 minutes. Remove the bay leaf. Serve hot with rice or crusty bread. 

Chinese-style fried rice with peanuts
About 4 servings

Ingredients:

• 2 Tablespoons sunflower, peanut, or other light oil

• 1/2 cup mushrooms, chopped

• 1/2 cup broccoli, chopped (fresh or frozen)

• 1/2 cup roasted unsalted peanuts, chopped

• 1 bunch scallions (about 6 to 8), white and green parts, thinly sliced

• 1/4 teaspoon ground ginger, or to taste

• 3 cups cooked long-grain brown or basmati rice

• 1 Tablespoon tamari soy sauce, or to taste

Directions:
*splash of sesame oil In a large, heavy skillet or wok, heat the light oil over medium-high heat. Add the mushrooms and stir-fry for a minute or two, then add the broccoli and peanuts. Continue to stir-fry for another minute, then add the scallions and ginger and stir-fry for a minute longer. 

*Add the rice, tamari, and sesame oil. Stir-fry for another three or four minutes until seasonings are mixed in well and the rice is heated through. Serve hot.

Variations:
*This is a very versatile, basic recipe that you can alter infinitely! Try other vegetables of your choice instead of or in addition to the mushrooms and broccoli. Some suggestions: shredded carrots, mung bean sprouts, chopped spinach, thinly-sliced celery, shredded cabbage or bok choy, chopped cauliflower, julienned zucchini, peas, diced bell pepper, slivered snow peas, slivered water chestnuts. Or any combination of leftover chopped vegetables you have on hand.

*If you are allergic to peanuts, try this recipe with cashews or almonds. 

Carrot loaf
About 6 servings

Ingredients:

• 3 Tablespoons sunflower or other light oil

• 1 small onion, minced

• 1 cup plain (unflavoured) soymilk

• 1/2 cup unsweetened creamy-style peanut butter

• 1/2 teaspoon salt or to taste (use less if you used salted peanut butter)

• 1/8 teaspoon ground or rubbed sage

• 1/2 cup dry unflavoured bread crumbs

• 2 cups carrots, grated

• 1 cup cooked brown rice (leftover, or cooled to room temperature)

Directions:

*Preheat oven to 350 deg F. Heat the oil in a heavy skillet over medium-high heat. Add the onion and sauté until tender but not browned. 

*While the onion is cooking, cream the soymilk and peanut butter together in a large mixing bowl; set aside. Add the salt, sage, and bread crumbs to the onions and continue to sauté for another two minutes. 

*Remove from heat and mix into the peanut butter mixture. Stir in the carrots and rice, and mix thoroughly. Scrape the mixture into a lightly oiled loaf pan, smoothing the top with a spatula. Bake uncovered for one hour. 

*Allow to cool for at least twenty minutes before slicing and serving. 

Tofu nut loaf
About 4 to 6 servings

Ingredients:

• 1 15- or 16-ounce package Chinese-style firm tofu

• sunflower or other light oil

• 1 cup mixed raw nuts

• 1 cup soft cooked brown rice, preferably short-grain

• 1 medium onion, finely chopped

• 1/2 teaspoon ground or rubbed sage

• 1/2 teaspoon thyme

• 1 teaspoon salt

• Pinch of black pepper

• 1 teaspoon vegan Worcestershire sauce, Bragg's Aminos, or tamari soy sauce

• water (if necessary)

• 1 Tablespoon vegan margarine, melted

Directions:
*Freeze the unopened package of tofu for at least 24 hours. Remove from the freezer and defrost in the refrigerator for at least 24 hours. When defrosted, wrap the tofu in (paper) towels and squeeze or press out as much water as possible. Crumble with your hands and set aside. Preheat oven to 375 deg F. Lightly oil a loaf pan. With a food processor, blender, or by hand, chop the nuts to a very fine consistency.

*Combine tofu, nuts, and all other ingredients except margarine in a large mixing bowl. Mix well, adding a small amount of water if necessary to moisten enough to hold together. 

*Transfer the mixture into the prepared loaf pan, pressing in and smoothing the top with a wooden spoon or rubber spatula. Bake for 15 minutes, then baste with the margarine. Return to the oven and bake for an additional 20 minutes. Serve hot.

 

Tofu à la king
About 4-6 servings

Ingredients:

• 1/4 cup sunflower or other light oil

• 8-10 ounces mushrooms, sliced

• 1 medium bell pepper, any colour, chopped

• 1 pound extra firm or firm tofu, pressed well or prebaked, cut in cubes

• 3 Tablespoons unbleached flour

• 3-1/4 cups unflavoured soy milk

• 1/2 teaspoon each of paprika and nutmeg, or to taste

• salt and pepper to taste

• 1/2 cup chopped fresh parsley, optional

Directions:
*Heat the oil in a heavy skillet or large saucepan over medium heat. Stir-fry the mushrooms and bell pepper until soft. Lower the heat, stir in the flour, and cook for about two minutes (do not allow to burn). Add the soy milk very gradually, stirring constantly to prevent lumping. 

*When all soy milk has been added, raise the heat and bring the mixture to a boil, stirring constantly, until thickened. Lower the heat again, stir in the tofu and seasonings, adjusting as necessary. 

*Serve over noodles, rice, or toasted bread, and sprinkle top with parsley if desired.

Black beans and rice
About 4-6 servings

Ingredients:

• 1 cup dry black beans, picked over

• cold water to soak

• 6 cups vegetable stock or bouillon, divided

• 2 Tablespoons extra virgin olive oil

• 1 large onion, chopped

• 6 medium cloves of garlic, pressed or chopped finely

• 1 Tablespoon cumin seed

• 1-1/2 cups long-grain brown rice

• 1 cup bell peppers, at least 2 colours (green, red, yellow, orange, etc.), chopped

• 1/2 teaspoon cayenne pepper flakes, or to taste

• 1 teaspoon tamari soy sauce, or to taste

Directions:
*Rinse the beans, then place in a 3-quart heavy saucepan and fill with cold water. Soak overnight, then drain off any water left over. 

*Pour 4 cups of the stock or bouillon into the pan. Bring it to a boil, then reduce the heat to medium and cook for 35-40 minutes, or until the beans are almost tender, then drain off the liquid. While the beans are cooking, heat the olive oil in a large, heavy skillet over medium heat. 

*Add the onions, garlic, and cumin, and sauté for 5-10 minutes until onions are tender but not browned. Stir frequently, and don't allow the garlic to burn. 

*Add in the rice and bell peppers. Continue stir-frying for another two minutes. Add in the beans, cayenne, and 2 cups of the broth or bouillon. Bring to a boil, then cover, lower the heat, and simmer for 40-45 minutes or until the rice is tender. Adjust seasonings with tamari and cayenne.

Variations:
*Substitute canned black beans if you don't have time to soak and cook dry beans.

*Serve the dish with Tabasco sauce or Sichuan red oil -- both very spicy! -- offered for those who like it hotter to sprinkle on at the table.

Stewed winter vegetables with chick peas
About 4-6 servings

Ingredients:

• 1 Tablespoon sunflower or other light oil

• 2 cups onion, chopped coarsely

• 2 large cloves garlic, minced or pressed

• 4 large celery ribs, cut into thick slices (about 1 inch)

• 3 large carrots, cut into chunks about the length of your thumb

• 1 pound winter squash, peeled, seeded, and cut into half-inch chunks

• 1-1/2 teaspoons dried basil

• 1 cup vegetable broth or bouillon

• 2 cups cooked or canned chick peas (garbanzos)

• salt and pepper to taste

Directions:
*Heat the oil in a large, heavy saucepan over medium-high heat. Add the onion and garlic and sauté for about two minutes. 

*Add the vegetables, basil, and broth, stirring well. Bring to a boil, then lower the heat and simmer, covered, for about 25 minutes or until all vegetables are tender, stirring occasionally. (Add a little extra water or broth if the stew gets too dry.) 

*Stir in the chick peas. Simmer for two or three minutes, or until the chick peas are just heated through. Season to taste.

Danish Apple Squares
Yield: 1 Servings

Ingredients:

• 2 1/2 c Flour

• 1 ts Salt

• 1 c Shortening

• 1 Egg yolk

• Milk

• 1 c Corn flakes

• 8 c Diced apples;8-10

• 3/4 c Sugar

• 1 ts Cinnamon

• 1 Egg white

Directions:

*Combine flour and salt. Cut in shortening. Beat egg yolk in measuring cup.add enough milk to make 2/3 cup liquid. Mix well, stir into flour mixture.

*On floured surface, roll half of the dough to 17 X 12 rectangle. Fit into and up the sides of a 12 1/2 X 10 1/2 baking pan. Sprinkle with cornflakes.

*Top with apple slices. Combine sugar and cinnamon. Sprinkle on top roll remaining dough and place over apples. Seal edges. Cut slits in top. Beat egg white. Brush over top Bake 350 for 50 minutes.

Deep Dish Peach Cobbler
Yield: 1 servings

Ingredients:

• 16 oz Can sliced peaches in syrup

• 1 tb Lemon juice

• 2 tb Granulated sugar

• 2 ts Cornstarch

• 1/8 ts Ground cinnamon

• 1/4 c Baking mix

• 2 tb Milk (to 3)

• Frozen vanilla yogurt; opt

Directions:

* Preheat oven to 400 degrees F. Drain peaches and measure syrup, adding water if necessary to make 2/3 cup; set syrup mixture aside. Turn peaches into 1 quart casserole and drizzle with lemon juice; set aside.

*In a 1 quart saucepan, stir together sugar, cornstarch and cinnamon until free of lumps; whisk in peach juice and bring to a boil over medium heat, stirring often. When syrup comes to a simmer and is slightly thickened, pour over peaches and set aside while you make drip biscuits. 

*In a small bowl, stir together baking mix and milk just to blend. Divide in half and spoon over peaches to make 2 drop biscuits. 

*Bake 20 minutes, or until topping is browned and peaches are bubbling. Serve warm or cold with frozen vanilla yogurt if desired.

Easy Blueberry Cobbler
Serving Size : 1

Ingredients:

• 1 cup flour

• 1 cup sugar

• 1 tablespoon baking powder

• milk

• 4 cups blueberries

• 1/2 cup sugar

• 3/4 stick butter or margarine (soy)

Directions:

1. Heat oven to 350 degrees.
2. Melt butter or margarine in a 9x13 inch baking dish.
3. Heat blueberries with sugar in saucepan until boiling.
4. Mix flour, sugar and baking powder and add enough milk to make batter a
gravy consistency.
5. Pour batter over melted butter. Pour blueberries over batter.
6. Bake for 30-35 minutes.

FLAKY MUSHROOM SWIRLS
Yield: 94 servings

Ingredients:

• 2 tb Olive or vegetable oil

• 1 1/4 c Frozen chopped onions

• 2 tb Olive or vegetable oil

• 1 lb White mushrooms; trimmed,
  - wiped, & finely chopped
  - (See NOTE)

• 2/3 c Grated Parmesan cheese

• 2 ts Dried chervil leaves
  - crumbled

• Salt

• Freshly ground black pepper

• 1 lb All-butter puff pastry
  - defrosted according to
  - package directions
  

Directions:
*IN A LARGE HEAVY SKILLET, heat 2 tablespoons of oil over medium-high heat until hot but not smoking. Add the onions and saute them until just limp, about 3 to 4 minutes. Add the remaining oil, then stir in the mushrooms. 

*Adjust the heat to high and cook the mushrooms until the moisture has almost completely evaporated, 7 minutes, stirring often. Remove the pan from the heat, stir in the cheese, chervil and pepper, and set the filling aside while rolling out the pastry. 

*Lightly flour a clean workspace. Unfold the pastry and dust lightly with flour. Using a floured rolling pin, roll the pastry into a rectangle about12-by-18 inches. 

*Cut the rectangle into 2 long rectangles measuring 6-by-18 inches each. Brush off the excess flour, and spread half of the mushroom mixture over each rectangle, leaving a 1-inch border at the uppermost edges. 

*Starting with the bottom long edge, roll up each rectangle jelly roll fashion gently pressing the top edge to seal the pastry. Carefully wrap the rolls tightly in plastic wrap or foil. Flatten each roll slightly by pushing gently on the
sides so the spirals will be oval-shaped, and refrigerate until the pastry is firm, at least 2 hours.

*This may be done up to 4 days ahead of time. Preheat oven to 375F, and line a cookie sheet (or 2 if you have them) with baking parchment. Remove the rolls from the refrigerator as you are ready to cut them. With a sharp knife, cut the rolls crosswise into 3/8-inch slices. Place each oval onto the parchment, leaving 1 1/2 inches of space between them.

*Transfer the pan(s) to the middle of the oven, and bake until the tops are lightly browned. With a spatula, turn the spirals over and continue cooking until the second side is lightly browned and the centers are cooked through. If using 2 pans, rotate the pans during baking for even baking. 

*Remove the pans, slide the swirls onto a rack to cool, and continue in the same fashion until all the swirls are baked. Serve warm.

NOTE: If using your food processor to chop mushrooms, you will be far more successful if you pulse them several times to reach the desired consistency rather
than let the machine run. Over-processed mushrooms are often watery and will not brown.

Pumpkin nut cookies
About 6 dozen

Ingredients:

• 1/2 cup vegan margarine, softened, or 1/2 cup sunflower or other light oil

• 2/3 cup sugar or alternative dry sweetener (like Sucanat®)

• 1/2 cup silken tofu, Japanese or Chinese style, mashed or blended

• 1 cup pumpkin purée

• 1-1/2 cups unbleached flour

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 2 teaspoons pumpkin pie spice

• 1-1/4 cup rolled oats, regular or quick (not instant)

• 1/2 cup chopped pitted dates

• 1/2 cup raisins or currants

• 1/2 cup chopped walnuts

Directions:
*Preheat oven to 375 deg F. Cream the margarine or oil together with the sugar in a large mixing bowl. Beat in the tofu and pumpkin. In a separate bowl or on a piece of waxed paper, mix the four, baking powder, baking soda, and pumpkin pie spice. 

*Stir these dry ingredients into the pumpkin mixture. Add the remaining ingredients and mix thoroughly. Drop by rounded teaspoonsful onto lightly oiled baking sheets, leaving about two inches between cookies to allow for spreading. 

*Bake for about 10 to 12 minutes, until set and just beginning to brown. Remove to racks to cool.

Pumpkin pie
One 9" pie, about 6-8 servings

Ingredients:

• 1 single-crust pie shell

• 8 ounces soft tofu, drained well

• 3/4 cup unflavoured soy or nut milk

• 3-1/2 cups pumpkin, peeled and cubed, or one

• 28-ounce can pumpkin purée

• 4 Tablespoons cornstarch

• 1/2 cup maple syrup or alternative syrup sweetener

• 1 teaspoon real vanilla extract

• 2 teaspoons pumpkin pie spice

• 1/2 teaspoon salt

Directions:

If using fresh pumpkin, steam in a pot or microwave oven until soft. Preheat oven to 350 deg F. Partially bake the pie shell for about ten minutes. In a food processor or blender, purée all the rest of the ingredients until smooth. Pour the filling into the partially-baked crust and bake for one hour or until filling is set. Serve warm or chilled.

 
Vegg Nog
About 8 servings

Ingredients:

• 16 ounces vanilla flavoured rice milk

• 4 teaspoons real vanilla extract

• 2 ten-ounce brick packs silken tofu, drained

• 1/3 cup brown or demerara sugar

• 1/4 teaspoon ground turmeric

• 1 cup light rum

• Nutmeg for garnish

• Thoroughly blend all ingredients except nutmeg until smooth. Chill and serve, dusted with nutmeg.

Variations:
*Replace vanilla rice milk with vanilla soy milk. The resulting nog will be a bit heavier and much higher in protein.
Replace the rum with brandy.

*For a non-alcoholic version, increase the milk by one-half cup and add liquid rum flavouring to taste.