Ingredients (use vegan versions):
- any vegetables you love or have laying around
- 1 head of lettuce (iceberg, romaine, or even cabbage)
- teriyaki sauce
- oriental dressing (optional)
- garlic/seasoning (optional)
- 1 small lime (optional)
- Chinese noodles (Ramen, etc.)
Directions:
This recipe is fabulous because it tastes great. It is
healthy, easy, and cleans those odds and ends of veggies
out of your fridge.
Cut up any veggies into bite-sized pieces and put in frying
pan…crispier veggies work best. Eggplant adds a ‘meaty’
texture if you want that. Crumble a pack of noodles into
the frying pan along with vegetables. Add garlic, onion, or
whatever your favorite seasoning is.
For the sauce, I’ve found the best combo to be teriyaki
sauce and several spoonfuls of oriental dressing, but you
can use just teriyaki, or soy sauce, or whatever you like.
Dump sauce into pan with other stuff.
Briefly stir-fry mixture until noodles are tender and spoon
into large lettuce leaves (any kind). For extra-soothing
refreshment, squeeze fresh lime into mixture. Roll up the
lettuce leaves and mixture like a taco, enjoy! Wonderful
served cold also with the lime. Perfect for summer days!
If you live with meat-eaters they will also love this. You
can even sneak in some soy ‘beef’!
Serves:
Ingredients (use vegan versions):
- 1/2 cup granulated vegan sugar
- 3 tablespoon cold non-hydrogenated vegan margarine
- Ener-G Egg Replacer (equivalent to one egg)
- 1 cup all purpose flour
- 1 1/2 teaspoon baking powder
- 1/3 cup vegan sour cream (or vegan plain yogurt)
- 1/2 cup fresh or frozen blueberries
Directions:
In a food processor, combine vegan sugar, margarine, egg
replacer and vanilla; pulse on and off just until the
mixture is crumbly. Add flour, baking powder and vegan sour
cream; pulse on and off just until everything is combined.
Stir in the blueberries.
Drop the batter on baking sheet in 8-10 equal amounts.
Bake in centre of the oven for 12-15 minutes or until scones are golden.
Serves: 8-10 scones
Preparation time: 20 min at most
Ingredients (use vegan versions):
- 1 block firm (haven’t tried extra-firm)refrigerated Tofu
- plain vegan soymilk
- 1 cup dry vegan bread crumbs
- 1 teaspoon Italian seasoning
- 1/2-1 teaspoon garlic powder (depending on your taste)
- 1/2-1 teaspoon salt
- olive oil (in a sprayer)
- marinara sauce for dipping
Directions:
Cut the tofu in half lengthwise, place on a plate between
sheets of paper towel and place another plate on top. Place
a pot of water or other heavy object on top. Let stand for
about an hour. Cut the tofu into “sticks” about 3/4″ wide.
Combine all the dry ingredients into a bowl.
Dip the “sticks” into the soymilk and then coat with the
bread crumb mixture.
Place on a cookie sheet and spray lightly with the olive oil
on all sides.
Place under broiler on middle rack of the oven. When they
are browned, turn them over and brown the other side.
Heat up the marinara for dipping and enjoy!
I do not know what the nutritional value is on these. I
just know they are delicious!
Serves: 4
Preparation time: 1hr
Ingredients (use vegan versions):
- 6 nine inch flour tortillas
- 6 tablespoons vegetable oil
- 6 tablespoons barbecue sauce
- 12 ounces vegan jack or cheddar cheese, grated
- 1 bunch fresh cilantro, chopped
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon granulated vegan sugar
Directions:
Fry tortillas in hot oil until crisp and light brown. Drain
on paper towels. Spread each tortilla evenly with barbecue
sauce, then cheese. Sprinkle tortillas with garlic and
chili powder, and then the cilantro. Finally, sprinkle each
with vegan sugar. Place tortillas on cookie sheet and bake in
preheated 375 degree oven for 5-10 minutes, or until hot
and bubbling. Allow to cool for a couple of minutes, then
slice into wedges as you would a pizza. Enjoy with cold,
hearty sangria on a balmy evening and perhaps stir-up
visions of California Missions.
Serves: 6
Preparation time: 30 minutes
Ingredients (use vegan versions):
- 1 large avacado
- 1/2 lemon or lime (or equivalent juice)
- 1/2 tomato or 1 small garden tomato (about 1/4 cup after its been diced fine)
- 1-2 cloves garlic
- salt, to taste
- crushed red pepper, to taste
Directions:
Slice avacado in half, remove pit, then scoop out all the
flesh. Place on a cutting board and really mash well with a
fork. Place mashed avacado in a serving dish, sprinkle
with salt (a little more than you would think you would
need). Add a hefty pinch of crushed red pepper and
the lemon or lime juice. Mix that up, then crush the garlic
in a press and mix that in too. Add thr tomato,
(chopped fine)and if possible, let sit about 10 minutes to
let flavors mingle before devouring with corn chips.
Also
good stuffed in a pita sandwich of grilled portobella’s and
red peppers….or a decadent topping for a soup of pureed
carrots with ginger)
Serves: sinful snack
Preparation time: 10 minutes