Ingredients (use vegan versions):
- 1/2 cup vegan butter
- 3/4 cup vegan sugar
- egg replacer equivalent to one egg
- 1/2 teaspoon vanilla
- 1 tablespoon soymilk
- 1 1/4 cup all purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Directions:
1. Preheat oven to 375.
2. Beat thoroughly butter, vegan sugar, egg
replacer, and vanilla.
3. In separate mixing bowl, sift
together flour, salt, baking powder.
4. Add flour mixture to butter mixture, and
add soy milk and mix.
5. Form dough into balls and flatten to
1/2″ thick, or you can roll dough and
use cookie cutters (I find that the
dough balls work best). If using
cookie cutters, be sure to flour
surface and rolling pin.
6. Bake at 375 for 8-10 minutes (the
thicker the cookie, the more time)
Serves:
Ingredients (use vegan versions):
- TOFU MIXTURE:
- 1 lb block firm tofu (must be frozen solid & then thawed)
- 1 onion chopped
- 2 tablespoon oil
- 1/4 teaspoon thyme
- 1/2 teaspoon coriander
- pinch pepper
- 1/2 cp. walnuts (toasted & chopped)
- juice of 1/2 lemon
- 1-2 tablespoon tamari
- MASHED POTATO:
- 4 potatoes peeled & cubed
- 3 tablespoon non-hydrogenated vegan margarine
- 1/2 cup vegan soymilk
- dash of salt to taste
- MUSHROOM GRAVY:
- 2 tablespoon vegetable oil
- 1/2 lb sliced mushrooms
- 3 tablespoon tamari or Braggs
- pinch of pepper
- 1 1/2 cps of potato water
- 2 tablespoon cornstarch dissolved in 1/2 cup water
Directions:
TOFU MIXTURE:
Once tofu is defrosted, squeeze out
all water like a sponge. Shred into
small pieces. Toast walnuts lightly on
cookie sheet in oven until lightly
browned, then chop.
Fry onion, oil and spices on med
heat until translucent. Add tofu,
nuts, lemon juice and tamari. Continue
to stir while cooking for 5-10 minutes.
MASHED POTATOES:
Boil potatoes in large pot until
soft. Drain & place back in pot or in
a large bowl. add margarine, soy milk
& salt to taste. Mash.
MUSHROOM GRAVY:
Dissolve cornstarch in water in
small bowl. Fry mushrooms with oil on
med-low heat in small saucepan for 3-4
minutes. add tamari, pepper & potatoes
to water. Bring to simmer for 2 minutes.
Add cornstarch mixture and stir
constantly on low heat until thickened.
Place Tofu mixture in bottom of baking
dish. (I use a glass baking bowl about
6-8 inches deep and 10 inches wide)
Then add mushroom gravy on top,
followed by potatoes. Smooth top of
potatoes and add a few pads of
margarine on the top.
Bake at 400 degrees for 20 minutes or
until golden. Serve immediately!
Serves as excellent main dish for
Thanksgiving and is well worth the time
spent making it. *HINT* Get someone
to help you prep and it will cut your
time in half! ENJOY!
Serves: 4 as main/ 6-8 as side
Preparation time: awhile
Ingredients (use vegan versions):
- 2 teaspoons extra virgin olive oil
- 1 medium onion, finely chopped
- 1/2 cup wild rice, rinsed
- 1/2 cup pearl barley
- 3 cups reduced-sodium vegetable broth
- 1/3 cup pine nuts
- 1 cup pomegranate seeds
- 2 teaspoons freshly grated lemon zest, preferably organic
- 2 tablespoons chopped fresh flat-leaf parsley
Directions:
1. Heat oil in a large saucepan over
medium heat. Add onion and cook,
stirring often, until softened. Add
wild rice and barley; stir for a few
seconds. Add broth and bring to a
simmer. Reduce heat to low, cover and
simmer until the wild rice and barley
are tender and most of the liquid has
been absorbed, 45 to 50 minutes.
2. Meanwhile, toast pine nuts in a
small, dry skillet over medium-low
heat, stirring constantly, until light
golden and fragrant, 2 to 3 minutes.
Transfer to a small bowl to cool.
3. Add pomegranate seeds, lemon
zest, parsley and toasted pine nuts to
the pilaf; fluff with a fork. Serve
hot.
Serves: 5
Preparation time: 20 min
Ingredients (use vegan versions):
- 1 8 oz. vegan “cream cheese”, plain
- 1 cup of natural peanut butter (I like to use Krema)
- 1/3-1/4 cup soymilk (plain or vanilla)
- 1 cup of Succanat
Directions:
Soften the cream cheese in the
microwave or on the stove. Combine all
the ingredients together and mix with
hand mixer. When it has a creamy look
to it, it’s done! Serve cold or room
temperature.
Serve with apples, vegan crackers, etc. My
children love to dip popcorn in it!
It’s a wonderful dip for the holidays.
Enjoy!
Serves: 4
Preparation time: 10 min
Ingredients (use vegan versions):
- 1 yam (or sweet potato)
- 1 tablespoon fresh chopped ginger
- 1 tablespoon butter alternative (I like earth balance)
Directions:
The measurements above are for one person who will eat one yam.
-cook yam(s) - I use my microwave if it is just
for me. If I am making a lot, I peel each yam, cut into
cubes (about 1.5 inches square, usually 8
pieces per yam), and boil them until tender.
-mince ginger - if you love ginger, the more
the gingeryer.
-when yam(s) is cooked I either:
A: cut it open and scoop out insides into a
bowl and mash them (careful - very hot!)
or
B: (if boiled) strain and mash them
-add ginger and butter substitute, mix well.
No joke, good stuff, and cheap and easy too!
Serves: NA
Preparation time: NA