Ingredients (use vegan versions):
- 2 lbs Firm Tofu Blocks
- 1 Small Red Onion
- 4 Stalks of Celery (the more tender inner-stalks)
- 4 Carrots (organic are generally sweeter)
- 1/2 to 3/4 Cups Unsalted Sunflower seeds
- 1 Cups Nayonnaise (tofu vegan mayonnaise recipies are on vegweb)
- 1/4 cup (4 Tbs) Seasoned Salt – Jane’s Crazy Mixed Up…, Poultry Seasoning, etc
- Freshly ground black pepper
- 2 tablespoon White Vinegar
Directions:
The seasoned salt is available in most food store’s spice
section- look for a mix of salt, pepper, garlic, sage,
rosemary and other similar spices. If your seasoned salt
doesn’t make an impressionable dish, add herbs as listed
above to taste.
Slice the tofu into flat squares like patties (1/4 inch
thick), placing each, so they are not touching, onto some
folded cloths (tea towels or something lint-free). When
all the slices are out, cover with a single layer of
more folded towels. Apply pressure by covering with a
large cutting board, then putting a heavy knife block or
pan with about 2 quarts of water in it on the board. In
the meantime, dice (finely) the celery, carrots and onion.
Mix the seasoning salt, vinegar and nayonnaise in a large
bowl. Fold in the diced vegetables and sunflower seeds.
Once the tofu has been pressed for about 20 minutes, dice
it (I stack about 5 of the tofu slices at a time, then cut
along the long side to make thin (less than 1/4 inch)
strips, then cut along the short side to small cubes)
Fold the tofu into the mix. Add the black pepper to taste.
Fold in more naoyonnaise and add more seasonings as you
please. This is a simple recipe that takes well to
adjusting the flavor as needed – it’s a bit different
everytime I make it. You’ll find it fabulous everytime
with sprouts on fresh toast made from homemade vegan bread.
Serves: 1
Preparation time: 1 hour
Ingredients (use vegan versions):
- 1 can chick peas, drained (save the liquid)
- 2 medium cloves minced garlic
- lemon juice
- olive oil
- red pepper (optional)
Directions:
If you don’t have 2 tablespoons of tahini available, olive
oil is a good substitute.
In a blender or food processor combine the drained can of
chick peas, 2-3 tablespoons of lemon juice, 3 tablespoons or
1/4 cup olive oil (depends on how rich you’d like the dip)
and the minced garlic. Add the liquid from the chick pea
can as needed to make a smooth dip. You can add red pepper
as desired to make a spicier dip. Cover and refrigerate or
serve immediately. It will thicken if refrigerated.
This is very much a dip that can be doctored according to
your personal taste, but garlic lovers go easy because the
garlic flavor will blossom.
Serve with triangles of vegan pita bread, vegan crackers or celery
sticks. Yum!
Serves: 4
Preparation time: 5 minutes
Ingredients (use vegan versions):
- 3 ripe avocados (diced)
- 1 sm white onion (finely diced)
- 1 lg. tomato (finely diced)
- 1 clove of garlic (finely diced)
- cilantro (fresh & finely diced)
- juice of 1/2 a lemon
- salt and pepper to taste
Directions:
Mix all ingredients into a bowl making sure they blend
completely. It’s great with tacos, nachos, burritos, and
tostadas. Enjoy (refrigerate if not eaten right away)
Serves: 4-5
Preparation time: 20 mins
Ingredients (use vegan versions):
- 1 tortilla
- 2 slices veggie cheese (take your pick)
- 1/2 a block of tofu
- some lettuce
- spices to taste
Directions:
Square tofu and nuke it for 2-4 minutes.
Lightly tost tortilla on a skillet.
Strain excess water from Tofu when it’s done.
Mush up tofu on on side of Tortilla.
Cover with Cheese and spice.
Nuke until Cheese is melted.
Cover with Lettuce.
Fold other half of Tortilla over and chow down.
Serves 1
5-8 minutes prep time
Serves:
Ingredients (use vegan versions):
- 1 tablespoon vegetable oil,
- 2 cloves crushed garlic
- 1 tablespoon crushed ginger
- 1 large can of kidney beans
- 1 large can of garbanzo beans
- 2 medium sized potatoes
- 1 medium can tomato paste
- 1 large onion
- 1 teaspoon chili powder
- 1 teaspoon curry powder
- 1 tablespoon turmeric
- 1 teaspoon salt
- 2 teaspoons whole cumin seeds
- corriander for garnish
Directions:
- warm oil in sauce pan
- soften onions in oil
- add cumin seeds and stir until fragrant(barely a few
minutes)
-add garlic, ginger stir until mixed well into mixture and
fragrant
-add tomato paste and enough water to make a paste that is
easier to stir but still has a thick consistency
-stir in chili powder, curry powder, salt, turmeric
-add enough water to cook the potatoes
-add the potatoes, stir occasionaly (and add more water if
needed to prevent potatoes from sticking) until potatoes are
cooked
- drain kidney beans and garbanzo beans cook just long
enough for these beans to absorb spices-maximum 10 minutes
This is a low fat recipe…the only fat comes from the oil
Serves: 4
Preparation time: approx.45 min