Ingredients (use vegan versions):
- 1 cup raw sunflower seeds
- 1/2 cup cornmeal, Kamut® or amaranth
- 1/2 cup engivita or nut. yeast
- 3 teaspoon parsley flakes
- 1/4 cup sunlower oil (or any)
- 1 1/2 teaspoon dried bazil
- 1 1/3 cups water
- 1tsp. crushed dried thyme
- 2 tablespoon tamari (or Bragg’s)
- 3/4-1tsp. sea salt
- 3-4 teaspoon prepared horseradish
- 1/2 teaspoon dried sage leaves
- 1 tablespoon Saurkraut (opt.)
- 1/4 teaspoon sea kelp (opt.)
- 1/2 teaspoon ground vegan mustard
- 1 cup finely grated potato
- ( rinse thoroughly & squeeze this makes it less starchy)
Directions:
Make sure you rinsed the potato (through a colander or any kind of nylon cloth or
cheesecloth. Put everything in a blender except potato, blend for a bit…add
potato,
blend some more, if it isn’t mixing add a l’il more oil (or olive juice).
Preheat
oven to 375* F. Oil a 9″ glass pie plate and scoop in pate…OR DOUBLE recipe and
put in a
loaf pan. Bake 35-45mins until well browned. You can really alter this recipe say
by using
nuts in combo or alone adding olive juice instead of oil to help mix- just make
sure it
has a sticky consistancy.
Let pate cool for about 20 mins (the longer the better up to 2
hours). Then
serve on vegan bread or vegan crackers. Keeps for a week or can be frozen in wedges.
Serves: 4
Preparation time: 55 mins
Ingredients (use vegan versions):
- 1 pound precooked Hong Kong noodles
- 3 tablespoons Red Curry Paste
- 15 leaves fresh Chinese bazil, chopped
- 8 stalks Scallions, chopped
- 2 cans Straw Mushrooms
- 6 cloves Garlic, sliced
- 8 oz package Spicy Dry Tofu, sliced
- 8 fresh Thai chilis
- 4 tablespoons & 1 tablespoon Hot Sesame Oil
- Soy Sauce
- 6 cups Vegetable broth
Directions:
Place whole Chilis onto aluminum foil and coat with 1
tablespoon Sesame Oil. Close foil loosely and broil until
soft, about 10 minutes.
In a pot, bring broth to a boil. Add tops of chopped
scallion and 1 chopped garlic clove to broth. Keep at a
simmer.
Heat Sesame Oil in wok or large cast iron sauté pan to
medium-high heat.
Remove stems of Chilis and place into pan with garlic, curry
and then scallions, tofu, basil and mushrooms. Sauté for
8-10 minutes. Add noodles and sauté for 5 more minutes,
until noodles are crisp, adding Soy Sauce to taste.
Place contents of wok into four bowls. Ladle 2 scoops of
Broth into each bowl. Garnish with fresh basil leaves and
serve.
Serves: 4
Preparation time: 40 minutes
Ingredients (use vegan versions):
- 2 cups textured soy protein.
- 1 cup onions
- 1 cup celery or carrot
- 1/2 cup raw sunflower seeds
- tablespoon instant veggie broth
- 2 cups water
- 16 oz. jar grape jelly
- 16 oz. jar cocktial sauce
- tablespoon olive oil
Directions:
Dissolve veggie powder or boullion in 2 cups of hot water.
Add the textured soy protein. and let sit for 5 minutes. Chop onion and
celery and saute in olive oil with the sunflower seeds until
desired doneness. (about 5 minutes) Mix the onion mixture
with the textured soy protein. Drop spoonfuls onto an oiled cookie sheet
and bake for 1 hour @ 350 degrees. Or you can fry them if
you so desire. 
In a crock pot, or large enough pot, mix
the grape jelly with the cocktial sauce. Heat it through,
and add the meatless balls. Nice little snacks for a group
of friends to enjoy. (Sometimes i also add some cut up bites
of veggie dogs to the sauce as well). Peace and love!
Serves: 8
Preparation time: 25
Ingredients (use vegan versions):
- 1/2 lb angel hair pasta
- 1 ripe avocado
- juice of 1 lemon
- 3-4 tablespoons sesame oil
- 1 tablespoon sesame seeds
- 1 clove garlic, crushed
- crushed red peppers to taste
Directions:
Put the pasta on to boil. Meanwhile, peel avocado and remove
pit. Cut into small (1/4″ or so) chunks. Add remaining
ingredients and stir to coat avocado. When pasta is finished
cooking, drain and rinse well with cold water until pasta is
chilled. Add to avocado mixture and mix well.
Serves: