Ingredients (use vegan versions):
- 2 blocks firm tofu
- 1/2 can tomato paste
- 1/4 cup natural sweetner or vegan brown sugar
- 1/4 cup tamari
- 2 tablespoon fresh grated ginger
- garlic powder to taste
- coarse black pepper-lots
- canola oil for frying
- salt to taste
- (liquid smoke opt.)
Directions:
THIS IS NOT LOW-CALORIE, but it is so good I wanted to
share it. Make it as a treat if you aren’t feeling
especially fat conscious. We love this stuff.
Slice tofu into strips, fry on high heat until slightly
brown, cool on paper towels and set aside. Heat oven to 350.
In a saucepan, combine tomato paste, vegan sugar, tamari ginger,
garlic and black pepper to your liking. Cook on medium
heat for about 15 minutes. Taste regularly as this creates
a syrupy mixture and adjust the ingredients to your
liking.
Toss 1/2 the sauce mixture with the fried tofu strips, then
bake in the oven until bubbly, crispy at the edges. Let it
cool a bit, then glaze with the rest of the mixture.
It’s not as leathry as other jerkeys, but I can’t think of
another good name for it. It should be kind of tough when
the product is finished. Let it cool for best results.
Serves: 4
Preparation time: 1 hourish
Ingredients (use vegan versions):
- 3 tablespoon Peanut butter
- 2 tablespoon vegan maple syrup
- 4 tablespoon Dark vegan brown sugar
- 3 tablespoon ground soy nuts
- 12 tablespoon vegan soymilk
- 1 tablespoon cocoa powder
- 3 tablespoon Flax seed meal
- 3 tablespoon oatmeal
- 1/2 teaspoon cinnamon
- 1 teaspoon Vitamin cup powder
- 1/4 teaspoon sea salt
Directions:
Heat the soy milk, peanut butter, maple syrup and brown
vegan sugar in a small pan on the stovetop. Slowly add the
remaining ingredients into the pan.
Pour the mixture into a shallow 9×6 pan lined with plastic
wrap, smooth out the mixture evenly by pressing down with
another piece of plastic wrap. Place in the freezer for
about one hour. Cut up into small individual bars.
Makes about 6 – 10 protein bars.
Preparation time: 5 minutes
Serves:
Ingredients (use vegan versions):
- 3 cups wheat germ
- 2 cups rolled oats
- 1 cup wheat bran
- 1 cup sesame seeds
- 1/2 cup flour
- 1/4 cup oil
- 1 cup raisins
- Optional: pumpkin seeds, toasted soy nuts, chopped dried fruits
Directions:
Preheat oven to 300°F. Toast seeds lightly, stirring and
watching that they do not burn. Remove seeds and mix all
other ingredients together except for the raisins and
continue to toast for about 30 minutes, stirring
occasionally. Add seeds and raisins. Allow to cool and
store in a covered container in the refrigerator.
Serves: 10
Preparation time: 20 min
Ingredients (use vegan versions):
- 225g/ 80z leeks, finely sliced
- 1/2 tsp grated ginger
- 2 tsps curry powder
- 1 tsp garam masala
- 2 Tbsp oil
- 450g/ 1lb mushrooms, cut into quarters
- 100g/ 40z creamed coconut, grated
- 1 Tbsp lemon juice
Directions:
An ideal snack or supper dish.
1. Fry the leeks, garlic, ginger and spices in the oil
until soft.
2. Add the mushrooms and cook over a low heat until soft.
3. Add the grated coconut and and cook gently until the
coconut has completely dissolved, adding a little water if
the mixture appears too dry.
4. Stir in the lemon juice and sufficient salt to taste.
5. Serve on a bed of rice.
Serving Idea: Serve with a tomato and onion salad.
Time: Preparation takes 15 minutes, cooking about 20 minutes.
Serves: Four
Preparation time: 15 minutes
Ingredients (use vegan versions):
- 1 apple (I like green)
- 1 heaping tablespoon vegan brown sugar
- 1 teaspoon cinnamon
- 1 tablespoon peanut butter (I like crunchy)
Directions:
Slice apple (and peel if desired) and place in a microwave
safe bowl. Sprinkle with brown vegan sugar and cinnamon and add
peanut butter. Put in microwave for 2 minutes. Stir and
Enjoy!
Serves: 1
Preparation time: 3 Minutes