Ingredients (use vegan versions):
- 3/4 cup unbleached white flour
- 1 cup vegan soymilk
- 1/4 cup blue corn
- 1 tablespoon olive oil
- 1 tablespoon spike or seasoning
- 1/2 teaspoon turbinado vegan sugar
- nutritional yeast to taste (1+ tbsp)
- sufficient oil to deep fry
- optional – 1/4-1/2 cup cajun seasoning (check ingredients carefully)
Directions:
Mix all the dry ingredients in a large bowl. This mixes
easily by hand and will probably make a big purple mess if
you use a mixer.
Add soy milk and mix until a thick batter forms.
This batter may be too thick based on the amount of
seasoning you add, additional soy milk may be needed. Try
not to thin the batter out too much or it may not stick as
well.
I use a deep fryer on my back porch to prevent the oil from
greasing up the kitchen and house. You will want to heat
your oil up to 375 or so while you make the batter.
Clean and slice veggies to a size you would like and pour
them into the batter.
Stir batter over veggies until they all have a nice coating.
Deep fry in small batches for about 4 minutes per batch.
Enjoy them with tofu ranch (Silken Tofu and 1 packet of vegan
ranch dip)and/or your favorite sauce.
Serves: 3-4
Preparation time: 20 Minutes
Ingredients (use vegan versions):
- 2 cup Cooked Rice
- 1 15 oz. can Picante Beans (Kuners is good)
- 2 tablespoon Green Salsa
Directions:
In saucepan or microwave bowl, mix ingredients.
Heat up and serve.
Serves: 2
Preparation time: 5 min.
Ingredients (use vegan versions):
- 1 eggplant peeled and sliced into discs
- 1 cup of egg substitute
- enough oil for frying lightly
- soy cheese (grated, your choice)
- Tomato sauce ir spaghetti sauce
Directions:
Drop eggplant into egg and then procede to lightly fry in a pan of veggie oil.
Layer
eggplant, sauce and fake cheese in a pan. Put the rest of the cheese on top,
after it has
cooked for a while.
Serves: I am not sure
Preparation time: 1-2hrs(maybe)
Ingredients (use vegan versions):
- 1 eggplant
- 1 small tomato
- 2 french rolls
- 3 tbls. olive oil
Directions:
Cut eight slices of eggplant. Heat olive oil in frying pan
in medium heat. Fry eggplant slices in oil flipping every
few minutes until slight color starts in.
Cut tomato in thin slices . Arrange 4 slices of eggplant
and slices of tomato on vegan bread.
Serves: 1
Preparation time: 5 minutes
Ingredients (use vegan versions):
- 1 can of cococut milk or 1/2 cup powdered coconut milk
- 1 cup chopped red cabbage
- 1 red bell pepper chopped
- 1 cup pasta spirals or any grain
- grated ginger to taste (1 Tablespoon is nice)
- 1 carrot, chopped
- handful of chopped cilantro (optional), or parsley
- water or soup stock, enough for a good sized pot of soup (6 servings)
- 1 can chick peas/garbanzos or any cooked bean
Directions:
Put soup stock or water into a 4 quart soup pot and add can
of coconut milk or powdered coconut milk. Add rest of
ingredients and simmer on medium then low for about one
hour, or until done. The red cabbage and white coconut milk
turn the soup a lovely shade of purple. Any vegetables can
be added to this soup according to your mood or what’s in
the fridge. Greens, potatoes, chinese cabbage, squash/sweet
potatoes etc.
Serves: 6
Preparation time: 1 hour