Archive for the ‘vegan’ Category

Pecan Patties

1 cup pecans (or 1 cup pecan meal)
1 cup cold water
1 Tablespoon Braggs Liquid Aminos
1/2 teaspoon onion powder
dash garlic powder [more if you like it]
1 cup rolled oats
1 cup crumbled tofu
salt and pepper to taste

1. Whiz nuts til fine or use pecan meal.
2. Combine all ingredients in bowl. If too wet, add a little more oats. If too dry, add a few drops of water.
3. Drop 1/4 to ½ cup of mixture onto a sprayed skillet on medium heat til browned on both sides. Cover while cooking.
4. Serve on buns. Enjoy!


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Vegan Alfredo Sauce

1 package silken (soft) tofu
1 Tablespoon soy margarine
1/4 cup Tofutti Sour Supreme vegan sour cream
2 Tablespoons Tofutti Better Than Cream Cheese vegan cream cheese
1/4 cup vegan Parmesan cheese
1 teaspoon garlic powder
salt and pepper to taste
1/2 cup soy milk

1. Place all ingredients into a blender.
2. Blend to a creamy sauce, adding more soy milk to achieve desired consistency.
3. Heat gently until hot, but do not boil.

Serve over cooked fettuccine pasta.

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Vegan Shells & Cheese

1/2 box small (about 2 cups dry) pasta shells or macaroni
2 Tablespoons oil or Earth Balance
1 small onion, diced
3 cloves garlic, minced
pinch of turmeric
salt & pepper
a few grates of whole nutmeg
shake or two of paprika
2 Tablespoons flour
1 can Ro-Tel, drained, reserving liquid
1 12 oz package silken tofu
additional 1-2 cloves garlic (optional)
1 Tablespoon mustard
additional pinch of turmeric
additional salt & pepper to taste
1 cup frozen peas (optional)

1. Pre-heat oven to 350 degrees.
2. Cook pasta to al dente, reserving 1 cup of cooking water.
3. While pasta boils, melt Earth Balance in a skillet on medium heat and add onion, garlic, salt, pepper and spices and saute for ten minutes.
4. Meanwhile, in a blender add tofu, reserved Ro-Tel juice, turmeric, mustard and additional garlic and spices (if using) and blend until smooth and free of lumps.
5. Add flour to skillet and cook for 2 minutes stirring constantly
6. Add reserved pasta water and Ro-Tel, mixture will resemble a yellowish gravy.
7. Add tofu mixture to gravy and heat until boiling stirring occasionally.
8. You can then use this as a nacho cheese style dip and serve in a crock pot set on low with tortilla chips.
9. If you’re not using with pasta, replace the pasta water with hot veggie broth or non-dairy, unsweetened milk.
10. You can also add beans or Boca crumbles prepared like in vegan 7 layer dip.
11. Add cooked pasta to cheese, add frozen peas and stir to combine. If using an oven-safe skillet, you can put the entire skillet in pre-heated oven, otherwise, transfer to a casserole dish and bake for 20 minutes.
Serves 6-8
• If you want to get fancy, add crushed crackers or potato chips on top and bake an additional 5 minutes.
• This is a great way to sneak in vegetables for kids. You can even puree cooked cauliflower or yellow squash right along with the tofu.

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“Vegveeta” Cheese Dip

1/2 cup raw cashews
1 Tablespoon tahini (or 1/8 cup pine nuts)
1 1/2 Tablespoons freshly squeezed lemon juice
2 teaspoons apple cider vinegar
1 cup + 1 to 3 Tablespoons plain unsweetened almond milk (see note)
1/2 teaspoon sea salt
1/4 teaspoon prepared yellow mustard
1 Tablespoon arrowroot powder
1/2 teaspoon (little scant) paprika
1/8 – 1/4 teaspoon turmeric (for color)
1 Tablespoon neutral-flavored oil (optional, see note)
1-1/2 to 2 Tablespoons nutritional yeast (optional)

1. Combine all ingredients in a blender and puree until very, very smooth (start with 1 cup + 1 Tablespoon almond milk).
2. Transfer mixture to a small/medium saucepan, and heat over low/low-medium heat for 5 to 8 minutes, until mixture is starting to slowly bubble and thicken (stir frequently through heating). To thin sauce slightly, stir in another 1 to 2 Tablespoons of milk. Avoid thickening sauce over high heat (or increasing heat too quickly), since this sauce can scorch easily.
3. Once sauce has thickened, transfer to a serving dish… and get dipping!
• Plain unsweetened almond milk (by Blue Diamond) in this cheese dip has a neutral flavor, and isn’t sweet-tasting as rice and hemp milks can be. Try using the almond milk if you can.
• Be sure to use a neutral oil (not extra-virgin olive oil) so that the mild cheese flavor is not overtaken by any particular oil essence. Or, omit altogether for an oil-free version.
• The color of this dip will deepen with heating. When first blended, it is quite light without much color, but with heating, more yellow/orange color develops.
• For a nacho “Vegveeta”-style dip, try stirring about 1/3 – 1/2 cup of your fav salsa into the heated sauce.
• a handful of sliced green onions
• chopped, sun-dried tomatoes (oil-packed, drained) or fresh chopped tomatoes
• sliced olives
• chopped parsley or cilantro
• for heat-lovers, a few tablespoons of chopped jalapeno peppers or a few dashes of hot sauce.

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Rich Onion Gravy

2 medium onions, peeled and thinly sliced
2 Tablespoon vegetable or cold-pressed rapeseed oil
2 Tablespoon butter
1 teaspoon sugar
1 teaspoon balsamic vinegar
3 cups beef-style broth (follow McKay’s beef flavored
directions for 3 cups)
4 teaspoon corn starch
4 teaspoon cold water
Salt and black pepper

1. Melt the oil and butter in a large saucepan over a gentle heat.
2. Add the onion and cover with a lid. Cook slowly for approx 10 minutes or until the onions are soft and translucent. Take care not to burn, the onions should not be browned.
3. Add sugar and balsamic vinegar to the onions and stir well.
4. Cover with lid and continue to cook for a further 5 minutes, again making sure they don’t burn.
5. Add the stock and boil gently uncovered for 5 minutes.
6. In a heat-proof bowl mix the corn starch with the cold water to create a thin paste. Pour a little of the hot gravy into the starch mixture and mix thoroughly. Pour the starch mixture back into the gravy, raise the heat to high and boil for 10 minutes or until the gravy is slightly thickened.
7. Season with salt and pepper and keep warm until ready to serve.

Note: To create a shine on the gravy whisk 1 tsp of ice cold butter into the finished gravy before serving. (Obviously this will make the recipe NOT vegan.)

This is a recipe I found on the net to pour over British bangers & mash. This is a very flavorful gravy and can be used on many recipes.

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This is sooooo good.  The wonderful woman who comes every other week to help me keep our little home cleaned told me how to make this salsa.  THANKS, HILDA!!!!!!  I’ve made it a number of times and it is EXCELLENT!!!!  It rivals that that we can get in the Mexican food restaurants in our area.  Each one adds their own special twist to it, so you can make this your own by adding and tweaking some of the ingredients.  So have fun with it!


Fresh Homemade Salsa

Fresh, firm tomatoes (however many you want)  I’ve been finding ones the size of my fist – so fresh and lovely – washed, top cut off

Fresh medium-sized jalapeños (at least 1/2 jalapeño for each tomato if you like medium) – washed, top cut off, and deseeded if you don’t like the heat the seeds add.  BE CAREFUL handling these with bare hands as the oil from them can burn like crazy if you put your fingers somewhere that is likely to be sensitive to it, such as your eyes, nose, etc. (Wear some food handler gloves if you have them)

1 medium onion, cut up into chunks

2 cloves garlic – minced (or I use the jarred minced garlic you can get in the produce section)

salt and ground pepper

dash of cumin (if desired)

Olive oil

Pour a small amount of olive oil into a skillet and warm it up.  Once the oil is warm, place the whole tomatoes and the jalapeños into the oil and cook them until they have a nice char on the outside skins.  Don’t worry if you blacken them; it will be great.  In fact, the more blackened they are, the better the flavor.

Once you have the ingredients at a nice char, remove them from the pan.

Put the tomatoes, jalapeños, onion, garlic, salt and pepper, and cumin (if using)  into a food processor (or blender if you don’t have one) and process until smooth.  Taste test it to see if you need to add more salt and/or pepper.

Pour into a container and refrigerate once you’re finished making it.

This stuff is great for dipping tortilla chips in, over eggs, mixing into guacamole, just about anywhere you can think of that salsa would be great in.

Fast and easy – and so much better than the stuff in the jars!!!!

You can add cilantro to this, whatever other changes you want.  (I don’t use cilantro because I can’t take the flavor of it.)

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Tofu Sour Creme Dressing

1/2 lb silken tofu
1/4 c oil
1 T lemon juice
1 1/2 t sugar
1/2 t salt

Blend all in a blender until smooth and creamy.

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