Ingredients (use vegan versions):

• 1/2 a cup of fruit (more or less)
• 1 cup of vegan sugar

Directions:

Puree the fruit (I use thawed strawberries or blueberries)
in a blender or the like. Add this and the vegan sugar (I like
organic evaporated cane juice, but anything will do) to a
saucepan on medium heat with one cup boiling water and stir
until thick enough. Viola! It’s great on pancakes
or “frozen non-dairy desserts”.

Serves:

Ingredients (use vegan versions):

• 1 jar favorite tomato sauce (or make your own)
• 1 clove garlic
• 1/2 cup soy or rice milk (plain is preferred, but vanilla works, and leaves no vanilla taste)
• 2tablespoon vegan parmesan cheese
• 2 or 3 basil leaves, cut into strips, do not minced or chopped
• 1tablespoon olive oil
• salt and pepper to taste
• crushed red pepper to taste
• variation: one block extra firm tofu, pressed dried and crushed.

Directions:

Sauté garlic in pan until golden, but not brown. Keep flame
at medium to low heat. Add tomato sauce and 1/2 of ‘milk’
(some jar sauces are thinner then others,
you may not need all the ‘milk’).
Let simmer until hot, and sprinkle in cheese.

At this point, you may need to add some more ‘milk’ if the
sauce is not pink enough. Simmer for a few minutes.
Add Salt and pepper, and crushed red pepper if desired.
You can add more parm. cheese if you like to, for more
flavor and thickness.
Add basil. SERVE!

VARIATION: If using tofu add tofu after garlic and continue
with recipe.

Serves: 4-6

Preparation time: 10 minutes

Ingredients (use vegan versions):

• 2 cups dry small organic beans NEVER CANNED not large dry
• 1/3 to 1 cup roasted (not raw) tahini
• 1-2 lemons
• 2-5 cloves organic garlic
• 1/2-1/3 cup extra virgin olive, soy, veggie oil
• water to consistency, filtered, Evian, Fiji, Vittel, Mt Valley
• spices to taste
• 1/4 teaspoon tumeric
• 1/2-1 teaspoon ground cumin
• 1/2-1 coriander
• paprika, curly parsley a few garbanzos for garnishing
• oops almost forgot sea salt to taste recommend teaspoon tblsp

Directions:

This hummus has a rich deep nutty flavor. This is achieved by
using only small organic dried beans and roasted NOT raw
tahini which has a tendency to taste bitter. For a fruity
flavor use large dry Goya garbanzo beans and do not over cook,
more water, less oil, less spice and a deseeded cucumber, and
no salt.

*note NEVER USE CANNED GARBANZO BEANS in this finely tuned
recipe they taste awful and should be avoided at all cost

Rinse beans thoroughly soak over night in filtered or bottled
mineral water.

Cook beans in large pot with water they soaked, add enough
water so you don’t have to keep checking on them 4 parts water
to 1 part soaked beans cook for a long long long time 2 hours
or more cool beans.

Juice lemons, remove seeds. Peel cloves of organic garlic and
blend in food processor. Add oil, tahini, spices, salt. Remove
and divide in half. Mix in processor one half of the lemon/garlic/oil/spice
mixture with half of the beans. Then empty 1st from food processor
and make second batch. Mix both batches together in a bowl. Add
water (not bottled water that tastes like a plastic bottle NEVER
POLAND SPRING) as needed anywhere along the process.

If you don’t have tahini or a interested in LOW-FAT add a
cucumber (seeds removed) or a small amount of toasted cooked
grain like oat groats or barley in place of the oil and
tahini.

Serves: 8-10

Preparation time: 3 hours

Ingredients (use vegan versions):

• 2 cups liquid (water or veggie stock) unsalted
• 2 Tblsp of Vegemite
• 3-4 Tblsp of arrowroot powder.

Directions:

Shake the Vegemite in a jar with 1/2 cup of the liquid and
the arrowroot. Once the remainder of the liquid is
boiling, add this mixture.

Now, if you are creative and wanting to thicken a soup, use
this idea. I tend to use just a small quantity of liquid,
some arrowroot and Vegemite to flavor a thin liquid on all
kinds of things because of the flavor, which is
subtle, “meaty” and rich, when diluted.

Serves: Depends

Preparation time: 5 minutes

Ingredients (use vegan versions):

• 16 oz. vegan sour cream substitute
• 1 cup veganaise
• 1 large or 2 small envelopes of vegan vegetable dry soup mix
• 1 small can water chestnuts, finely chopped
• 2-3 green onions, chopped (white and green parts)
• 1 1/2 cups chopped spinach (if frozen, make sure it’s WELL pressed)
• finely chopped garlic, 1 clove (optional)
• 1 round loaf of vegan pumpernickel vegan bread
• small wedges of pumpernickel (reserved from loaf)
• small wedges of vegan sourdough vegan bread (water & yeast started)

Directions:

Whisk the sour cream substitute and veganaise, add soup mix and veggies, mixing WELL (I use a clear bowl to make sure nothing is sticking to the sides unmixed)

Depending on the size of the loaf of vegan bread, cut out an area to the top leaving a bowl shape. Hollow out the inside carefully (you’ll need the insides for wedges), leaving 1/4 to 1/2 inch of bread inside. Fill the bread bowl with the dip, replace the top “lid” portion of the bread, store in a large container with a lid, preferably (don’t want that garlicky smell to get into EVERYTHING…) or wrap in clear wrap, and refrigerate for 2 hours before serving on your best platter, surrounded by alternating wedges of pumpernickel and sourdough bread for dipping.

Serves: many, as an appetizer

Preparation time: 10 minutes to mix, best if refrigerated at least 2 hours before serving