Ingredients (use vegan versions):

• 12 cup whole wheat flour
• 1 tablespoon coarse salt (kosher salt is good)
• 1-1/2 tablespoon fructose
• 1 tablespoon baking yeast
• 3-3/4 cup lukewarm water
• 1 tablespoon oil

Directions:

Put the flour, salt and fructose in a warm bowl and mix
well. Blend the yeast with a little of the water, then stir
into the remaining water and add to the dry ingredients with
the oil.Mix to a soft dough. Turn out onto a ligtly floured
surface and knead for 5 minutes, until smooth. Place in a,
Pam-sprayed bowl, cover with a damp cloth and leave in a
warm place for about 1 hour until doubled in size. Turn out
onto a floured surface and knead again for 5 minutes. Then
divide into 4 pieces. Fold each piece in thirds, then place
in greased warmed loaf pans. Cover with a damp cloth and
leave in a warm place for about 30 minutes until the dough
rises to the tops of the pans. Brush with oil and place in
a preheated 425′oven. Bake for 40 minutes. Turn out onto a
wire rack to cool. Makes 4-1 lb loaves

WW Baps–
Follow above recipe. Divide each quarter of dough used into
6 or 8 pieces and shape into round flat baps (buns). Place
on greased, warmed baking sheets and sprinkle with a little
whole wheat flour. Cover with a damp cloth and leave to
rise in a warm place until doubled in size.
Bake in preheated 425′ oven for 15 minutes. Remove and wrap
immediately in a clean cloth; this will keep them soft by
trapping the steam as they cool.
Makes 24 baps, if using all four loaves of vegan bread.

Variation: Use 10 cups flour and 2 cups of your favorite
granola. I use a granola that has coconut shreds and sliced
almonds in it, and it is yummy.

Serves: 4 loaves, or 24 baps

Preparation time: 2 hours

Ingredients (use vegan versions):

• 3 tablespoon tahini
• 3/4 cup soy/rice milk
• 1 tablespoon vegan maple syrup
• 1/2 teaspoon vanilla
• 2-3 tablespoon flour
• cinnamon and nutmeg
• stale vegan french bread or THICKLY CUT stale sandwich bread
• a little oil

Directions:

I haven’t made this since I’ve been home from college, but
as I read through the other French Toast recipes, I noticed
that an allergy to bananas was saddening breakfast for
some. I personally hate bananas, so this is my version.
I’ve experimented with it a lot, so I’d appreciate feedback.

With a whisk or a fork mix the tahini (I use Joyva brand
because it is very finely ground) and the soy milk until
you have some smooth nutty milk. If both are pretty cold
from the fridge, this could take some time. Listen to your
favorite song. It helps, I swear.

Add the maple syrup and vanilla. Add the flour a
tablespoon at a time. You may not need all three,
depending on how thick your tahini was. The consistency
you’re looking for is almost like pancake batter–runny
pancake batter. Add cinnamon and nutmeg to taste (and you
CAN taste it because unlike regular french toast, there are
no raw eggs to make you gag!). Use day-old vegan french bread
sliced at least 1/2″ thick. The thicker the vegan bread, the
longer you let it sit in the goo. This is why stale vegan bread
is good, you can soak the vegan bread without making it soggy.
I’ve tried it with thickly cut homemade wheat vegan bread, and it
was good, but it was kind of limp in that sad, not-so-
fresh, sort of way.

On medium heat in a good non-stick pan pour a nickle-sized
drop of oil and coat the pan. I’m an olive oil freak, so
that’s what I use. Put your vegan bread slices in and fry on
both sides for 3-5 minutes. If the heat is too high, the
coating will burn and the inside will be wet, so adjust the
heat as you go. You may need to add a little extra oil now
and then.

Then eat it however you like. The last time I made this,
my dad and sister (both meat and dairy eaters) couldn’t
tell that it wasn’t “real” French toast. Maybe they were
just humoring me…but you’ll tell me the truth, won’t you?

Preparation time: 15-20 minutes

Serves:

Ingredients (use vegan versions):

• 1 container of Regular (extra-firm) tofu
• 2 tablespoon sesame seed oil
• 1 bunch chopped green onions
• pinch of salt
• pinch of pepper to taste
• 3+ teaspoon soy sauce
• 1 small bunch of romaine lettuce
• 1 teaspoon fresh garlic

Directions:

This is not really a salad in Asia, just a regular dish.
First take out chunk of tofu that is in the container and
cut into slices about a 1/3 inch thick. The slices will
thin up as they fry. When all the tofu is sliced, heat up
all of the sesame seed oil in a large frying pan or wok. When
heated, fry the tofu until barely gold brown. When finished
frying, mix well with 1 tsp. or more (preferred) amount of
soy sauce. Save some sauce for the topped dressing. Place
tofu in a mixing bowl. Meanwhile, to make the dressing, in
a separate mixing bowl, take 1-2 slices of the already
fried tofu and blend, until almost finely chopped. Put in
small mixing bowl, with it add the rest of the soy sauce,
then garlic, pinch of salt and pepper, and then the green
onions, and a tad bit of sesame seed oil, barely one tsp.
Wisk well, until blended well. Mix the fried tofu up with
TORN Romaine lettuce. When all mixed mix dressing in all of
the tofu! ENJOY! This IS my favorite food and I weigh 100
lbs and I am only 20. I am very happy with my weight and I
am part Korean. Well, thanx for ur time! enjoy this famous
antique recipe in my recipe book!

Serves: 2-3

Preparation time: 20 minutes

Ingredients (use vegan versions):

• pasta
• blackeye peas (any kind can be used)
• cut up: yellow pepper, white onion, 2 garlic cloves, mushrooms
• canned sauce (I use canned so I can add preferred spices)
• 2tsp oil
• spices: curry powder, italian, onion powder, ground

Directions:

Recipie can vary on amounts. I added a little of this & that.

Cook pasta
Fry all veggies that are cut in a little oil. While frying add spices.
After veggies are soft (2min) add sauce-and simmer.
After pasta is cooked, add in with everything else, and serve.

Serves: Varies

Preparation time: 15 min

Ingredients (use vegan versions):

• 2 (350g==3/4 lb each) Eggplants
• 1-2 cloves garlic
• 2 soup spoons tahini
• juice of one lemon
• 1 teaspoon salt
• 1/2 - 1 chilli, chopped
• 1 teaspoon ground cumin
• 1/2 cup of virgin olive oil
• handful of parsley, no stems
• black pepper

Directions:

Microwave and peel the eggplants. Microwave the unpeeled garlic for
one minute. Squeeze to remove skin when cold. Mash eggplant and
garlic together, then whiz with tahini, lemon juice, salt, chilli,
cumin and finally the oil. Whiz until it is a thick puree/dip. Chop
parsley quite roughly and work it through the dip.

Originally Geoff Slattery.

Serves: