Ingredients (use vegan versions):
- 1 1/4 lbs of raw seitan (1 box of Seitan Quick Mix)
- 1/4 cup of oil
- 1 1/2 cup of B-B-Q sauce of your choice
- Seasonings of your choice when mixing the seitan for frying
Directions:
Heat oil in a medium heat and fry seitan pieces for a few minutes on each side lightly
browned. Place seitan in a 9 inch baking dish. Pour B-B-Q sauce on top of the seitan
then spread with spoon to cover surfaces. Gently add enough water so that Seitan pieces
are almost floating. Cover and bake at 350 degrees for one hour. Add more water if
necessary to keep seitan very moist.
(follow the recipe for the basic Seitan), 1 box 280z to 2 cups of water.
Serves: 4
Preparation time: 2 Hours (MOST OF THE TIME IS IN COOKING)
Ingredients (use vegan versions):
- eggplant
- olive oil
- pesto sauce: bazil, olive oil, DRY tofu cheese, pine nuts
Directions:
Slice eggplant into rounds 1/4″ thick – you can either peel
the eggplant or leave as is.
Lay on cookie sheet.
Combine in food processor: one bunch washed fresh basil
leaves, 1/4 cup olive oil, 4 oz. pine nuts and 2 oz. VERY
DRY tofu cheese (white). Blend until a paste.
Spread pesto on eggplant enough to cover entire surface –
about 1/16″.
Place on BBQ grill using indirect heat and grill/bake for 15
minutes.
Serves: 4-6
Preparation time: 5 – 60 min
Ingredients (use vegan versions):
- 4 ripe peaches, peeled and sliced thickly
- 4 kiwi fuit, peeled and sliced thickly
- 3 bananas, peeled and sliced
- 1 1/2 cup fresh ripe strawberries, sliced
- 14 oz. can pineapple & juice
- 1/2 cup whole clean blueberries
- 3 tablespoon demerara vegan sugar
- 1/4 cup poppy seed
- 1 teaspoon vanilla
Directions:
Combine all ingredients in a large bowl with a tight
fitting lid. Refrigerate for a couple of hours to a couple
of days. Turn over a few times, gently to allow juices to
meld. Serve as is or spooned over sweetened tofu dessert
(or something similar.)
Serves: 8
Preparation time: 20 min.
Ingredients (use vegan versions):
- corn chips
- vegan chili (use your favorite veggie recipe)
- lettuce (shredded)
- green onions (chopped)
- tomatoes (diced)
- green peppers (diced)
- vegan soya cheese (grated)
- vegan sour “cream”
- hot sauce
Directions:
Place all ingredients in separate bowls for buffet style
serving.
Place a layer of corn chips on your plate, cover with a
layer of chili, and sprinkle some grated soya cheese on the
chili. Next put a layer of lettuce and top with tomatoes,
onions, and green peppers. If you like you can put a bit
of veggie sour cream and/or hot sauce on top…..enjoy.
This is a great meal for a party or for hot summer days!
Serves:
Ingredients (use vegan versions):
- 2 10-oz packages silken regular or low-fat tofu
- 16 oz. vanilla vegan soymilk
- 1 tablespoon plus 1 tablespoon vanilla extract
- 1/4 cup vegan sugar
- 2 tablespoon brown vegan sugar
- 1/4 tablespoon ground tumeric
- 1/2 to 1 cup rum or brandy
- nutmeg to taste
Directions:
In a blender, combine all ingredients except nutmeg; blend
thoroughly, stopping occasionally to scrape down sides.
Serve well-chilled and dusted with nutmeg.
Serves: 8