Easy Chick'n Ranch Wraps

1 (8-ounce) bag Morningstar Farms Meal Starters Chik’n Strips
oil for frying
3 to 4 flour tortillas
1 to 2 cups shredded romaine lettuce
1/4 to 1/2 cup vegan ranch

Fry frozen chik’n strips in oil until lightly browned, I like to cut them up further with my spatula as I’m cooking them. Once browned, dump the chik’n strips into a bowl and set aside. Using the same fry pan, heat up your flour tortillas. Once heated, place each tortilla on a plate and top the tortilla with chik’n, shredded romaine, and vegan ranch. Wrap up and enjoy!

From VegWeb.com

Thick and Creamy Vegan Ranch

1.5 cups Vegenaise (vegan mayo)
1/4 to 1/2 cup vanilla almond or soy milk (not unsweetened)
1 to 2 tbsp red wine vinegar
1 tbsp dried parsley flakes
1 tsp garlic powder
1 tsp onion powder
10 cracks fresh cracked black pepper

Put all the ingredients together and blend.

If you want your ranch even thinner increase milk to1/2 cup.
2 tbsp gives you a really tangy ranch. I like it this way but you can taste the vinegar.

From Vegan Luvies

Addictive Flour Tortillas

2 cups all purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1/4 cup vegan butter or vegetable shortening (I use Earth Balance)
3/4 cup warm nondairy milk (I use original hemp milk)

Mix dry ingredients in bowl. Add Vegan margarine until it is well combined and mixture looks grainy. Add the warm milk and mix until a smooth ball of dough forms. Divide the dough into 12 equal pieces and roll pieces into balls. Cover and let rest for 30 minutes. Once rested, roll the balls of dough into 6″ to 7″ tortillas. Cook on a griddle, or in a heavy pan, over medium heat until golden brown and puffy. Transfer to a plate and cover with a towel while the rest cook.

From VegWeb.com

White Pizza

vegan pizza crust
shredded vegan mozzarella cheese (to taste)
Italian seasoning (to taste)
olive oil
salt

Make pizza crust. Brush with olive oil. Top with cheese. Sprinkle with Italian seasoning. Bake at 450 until cheese is melted and crust is browned nicely.

Made this one up.

BBQ "Chicken" Pizza

vegan pizza crust
vegan chicken strips to taste
shredded vegan mozzarella cheese to taste
BBQ sauce to taste
thinly sliced red onion to taste (cut into rings or half moons)
chopped cilantro to taste
pineapple chunks to taste
vegan ranch for dipping (optional)

Preheat oven temperature according to pizza crust directions (I did 450 degrees Fahrenheit). Make your pizza crust. Cook “chicken” strips according to package directions and coat with 1 tablespoon bbq sauce (I used 1 tablespoon per 4 oz). 1 minute before the strips are done cooking. Break the strips into smaller pieces with a spatula while you are cooking them. Set aside.

Chop up your pineapple, cilantro, red onions, and grate your “cheese”. Cover your pizza crust with bbq sauce, top with pineapple, cilantro, and red onions, then top with “cheese”. Cook pizza according to pizza crust directions, but for the last 5 minutes, crank your oven up to 500 degrees Fahrenheit so that your “cheese” will melt. Cut your bbq chicken pizza up with a pizza cutter and dip in some vegan ranch.

From VegWeb.com

"Tuna" Casserole

Ingredients

For the “tuna:”
1 cup dried Textured Vegetable Protein (TVP) flakes
1 cup water
1 tsp vegetable boullion or vegetable broth powder
1 tsp sesame oil
1-2 tsp kelp powder
2 tsp paprika (or old bay seasoning might be better)
a couple splashes vinegar (I used some rice vinegar and some apple cider vinegar)
sea salt and Braggs Liquid Aminos to taste

For the sauce:
2 cups Imagine Foods creamy portabella mushroom soup (which is vegan)
1/2-2/3 cup veganaise
a dash of parsley
salt and pepper to taste

For the rest of the casserole:
12 oz noodles of your choice (I used rice penne)
1/2 cup frozen peas
crumbled potato chips to put on top

Get a pot of water boiling for the noodles and prepare as instructed. Get the tuna ready by boiling the water, then adding the rest of the ingredients and taking off heat, stirring well and letting it sit til the TVP absorbs everything. (If you’re lazy like me, you can microwave the water in a Pyrex measuring cup then add the rest of the ingredients and stir and let sit). I don’t think the tuna taste is exactly perfected yet by this recipe (it’s pretty close though and definitely takes on a “fishy” flavor due to the kelp powder), so feel free to experiment. For example, I would probably add some dulse flakes if I were going to make it again, but I was out at the time.

While the “tuna” is absorbing its flavor, preheat your oven to 375 and mix the sauce ingredients with a whisk in a big round casserole dish. You should have a thick, creamy-sauce but it’s o.k. if it’s not perfectly smooth as it will smooth out in the oven. Throw in the frozen peas and noodles when they are done. Add the “tuna” and mix well. Top the casserole with crumbled potato chips and bake about 20-30 minutes until chips start turning golden brown.

Thanks go to Melanie Good Meyers for the recipe!

Cream of Mushroom Soup

1.5 lbs thinly sliced mushrooms (a mixture of varieties is nice)
1/4 cup margarine
2 cloves garlic, minced
1/2 lb dry roasted cashews, coarsely chopped
5 cups water
2 to 3 cubes veggie bouillon, dissolved
1/4 cup minced parsley
pinch of chili powder
nutmeg to taste (optional)

In a 4 quart pot, saute the mushrooms in butter till tender. Add garlic. Saute on low heat 5 minutes. In a blender, puree the cashews with the water until very smooth. Add to the mushrooms. Add the boullion and cook on low heat, stirring frequently, until the soup begins to thicken. Add parsley and nutmeg. Serve.

From VegWeb.com

Grilled Portobello Mushroom Sandwich

So good.

Yield: 2 sandwiches

2 portobello mushrooms
1/4 cup Italian salad dressing
1 onion, sliced
2-3 cloves garlic, sliced
2 handfuls spinach leaves
3 tablespoons olive oil
1/4 teaspoon black pepper
1 teaspoon dried basil leaves
1/2 teaspoon each of dried parsley and crushed red pepper
salt to taste
Nayonnaise
2 slices vegan cheese, any flavor. I like pepper jack or Swiss.
2 sandwich rolls or vegan buns

Marinate mushrooms in salad dressing. Heat grill pan or skillet. Meanwhile, add all spices and garlic to 1 tablespoon of olive oil and heat. Once garlic becomes soft, add onions and salt. Cook until transparent. Add spinach and cook further until wilted. Add remaining olive oil to grill pan and add the mushrooms. Grill for 1-2 minutes on each side. In same pan, grill rolls. Optional: Brush vegan bread with olive oil before grilling. Spread Nayonnaise on one half of the vegan bread. On the other half, place cheese, mushroom and onion mixture. Close the sandwich and enjoy! Tastes great with baked sweet potato fries.

From VegWeb.com

Tahini Potato Salad

Yield: 4-6 Servings

4-5 large-medium potatoes
3 tablespoons tahini
2 tablespoons agave syrup
2 teaspoons wholegrain mustard
2-3 lemons, juiced
1 (15 ounce) can four-bean mix or chickpeas, rinsed and drained
1 large avocado, diced
salt and pepper, to taste

Gently boil the potatoes in salted water until tender. Drain and rinse in cold water to take the heat off. Whisk together the tahini, agave, mustard and lemon juice to make the dressing. If it is still too thick, add more lemon juice, or a little water. Aim for the consistency of hummus. Cut the potatoes into quarters or eighths, depending on size. Mix potatoes, beans, and avocado gently with the dressing. Season to taste, and serve at room temperature.

From VegWeb.com

The Mighty Mac

Yield: about 12 patties

1 15 oz can garbanzos, including liquid
3/4 cup water or vegetable stock
1 medium onion, quartered
1 teaspoon sage
2 tablespoon soy sauce
1 teaspoon salt
1/2 cup walnuts, chopped
2 1/2 cup rolled oats, uncooked
1/3 cup flour

Place garbanzo beans, bean juice, water and onion in blender. Blend until very smooth. Pour into large bowl or mixer. Add remaining ingredients and mix with a spoon. Let rest 10 minutes to soak up the extra liquid. Use an ice cream scoop to form patties, using hands or spatula, flatten to about 1/2 inch thickness on Pam sprayed baking sheet and bake 25-30 minutes at 350. OR use ice cream scoop to form patties and fry in oil on stovetop, over medium heat 3-4 minutes on each side.

From VegWeb.com

DInosaur Legs (Tofu Nuggets)

1 pound regular extra firm tofu
1 cup oat flour (Use blender/coffee grinder to grind rolled oats into flour)
1/2 cup nondairy milk (I use soy)
1 tablespoon soy sauce
1 tablespoon olive oil
1 1/2 teaspoons onion powder
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground thyme
1 teaspoon corn starch
1/4 teaspoon baking soda

Preheat oven to 375 degrees F, and grease a baking sheet. Mash all ingredients together with potato masher, form into 10-12 patties. Bake on prepared baking sheet for 12 minutes, flip and bake an additional 10-12 minutes. Serve with sweet mustard, BBQ or teriyaki dipping sauce.

From VegWeb.com

Breakfast Sandwich

1/4” slice tofu
Salt and pepper
Flour, for coating
Olive oil
1 English muffin or bagel
Red miso
Tahini paste
nutritional yeast, ground flax seed, garlic powder

Take a long, thin rectangular slice of tofu and wrap in paper towel for about 10 minutes. It doesn’t need to be pressed dry. You want it dry enough that it doesn’t make the bread soggy but moist enough that the inside is still creamy.

Heat a pan to medium and drizzle a small amount of olive oil. Meanwhile, salt and pepper each side of the tofu. Lightly dredge in some flour. The excess will shake off. Do not do this step until you are ready to put it in the pan. Saute the tofu on each side until golden. Place on a paper towel to soak up any excess oil. Sprinkle on some garlic powder.

Meanwhile toast the English muffin or bagel. When toasted, spread some miso on one half of the bread and tahini paste on the other. I sprinkle on some nutritional yeast and ground flax seed for extra flavor/nutrition. Add the tofu and put it all together!

From VegWeb.com

The Purist's Lemonade

5 to 6 lemons (right off the tree if possible)
3/4 cup pure grade maple syrup (I use grade C)
3 quarts filtered water (depending upon how tart your lemons are)

Juice lemons and pour into a blender (strain pulp and seeds if that’s your preference). Add 3/4 cup maple syrup and blend until well mixed (about 10 seconds, or so). Adjust sweetner to your liking and contiue blending process until you have it where you want it. Pour sweetened lemon juice into a one gallon container and gradually add water. Shake well and adjust water and sweetner to your liking. Add a few lemon slices and chill or add ice. Great for parties.

From VegWeb.com

Chocolate-Covered Pretzels

1 12-ounce bag (2 cups) dairy-free chocolate chips
1 T. dairy-free shortening or soy margarine
About 24-30 hard pretzels, depending on size

In a small saucepan, bring several cups of water to a boil. Line a baking sheet with parchment and set aside. Combine the chocolate and the shortening in a small heatproof bowl and set over the boiling water. (The bowl should not touch the water.) Stirring occasionally, heat until the chocolate melts completely. One at a time, drop the pretzels into the chocolate, using a fork to retrieve them and transfer them to a baking sheet lined with parchment paper. Repeat until all of the chocolate is used. Place the baking sheet in the refrigerator for 20-30 minutes, or until the chocolate is set.

From Dairy Free Cooking

Lemon Vanilla Cookies with Blueberries

1 1/2 cups + 2/3 cup unbleached all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar or vanilla sugar
1/2 cup canola oil
1/4 cup liquid sweetener (agave or maple syrup is best)
1 teaspoon vanilla extract
1 1/2 teaspoons lemon extract
3 tablespoons nondairy milk
1 medium lemon, zested
1/4 teaspoon turmeric, for color
1/4 to 1/3 cup blueberry preserves

Preheat oven to 350 degrees Fahrenheit, and line baking sheet with parchment paper. In a medium to large bowl, combine all the flour, baking soda and salt. Whisk to get everything incorporated nicely. In a separate bowl, whisk together oil and sugar until thoroughly mixed. Stir in liquid sweetener, vanilla and lemon extracts, nondairy milk, lemon zest, and turmeric. Mix these ingredients together, then slowly shift/stir in the dry ingredients. Use your hands to get a dough to form. Avoid overworking the dough.Next take small portions of the dough and roll into walnut sized balls. You can make them bigger, if you so choose, but this size usually yields about 20 cookies.

Gently press cookie between your palms and fingers to form little disks. Push a small dimple in the center and add 1/2 teaspoon or so of blueberry preserves. Place on prepared cookie sheets and bake for 10 to 12 minutes or until the edges turn a faint golden brown. For a softer cookie with a chewy edge, bake for about 10 minutes. Allow a few minutes for cookies to cool before removing from sheet pan, then transfer to wire cooling rack and allow to completely cool.

From VegWeb.com

Stuffed Crust Pizza

Dough:
1 tablespoon sugar
1 (1/4 ounce) package active dry yeast
1 cup warm water
1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup bread flour
1/4 teaspoon salt
2 tablespoons olive oil
2 tablespoons yellow cornmeal and/or flour (to dust counter to roll out dough)

Sauce:
1 (8 ounce) can diced tomatoes
1 tablespoon dried oregano
1 tablespoon dried basil
1 teaspoon garlic powder
1 teaspoon onion powder
salt and pepper, to taste

Toppings:
olive oil, as needed
1/2 (12 ounce) package sausage meat alternative, chopped well or crumbled
1/2 package (5 ounces) sliceable mozzarella flavored cheese (I use Teese)
1 cup baby portobello mushrooms, sliced
1 cup (yellow or white) onion, sliced, optional
1/2 package (2-4 ounces) vegan pepperoni (I use Lightlife Pepperoni slices)
1 (8 ounce) package mozzarella flavored vegan cheese (I use Daiya)
vegan parmesan cheese, to taste
dried basil, to taste

For dough, combine water, sugar, and active dry yeast to activate yeast and let sit for at least 5 minutes. In a mixer, add the dry ingredients and mix on a low setting using a bread hook. When the yeast is ready, add it to the mixer with the olive oil. Let the dough form in the mixer until it forms a uniform ball and starts to climb the bread hook. (If you do not have a mixer, then combine the dry ingredients with the bowl of yeast, kneed until smooth.)

Remove and let stand for about 45-50 minutes or until it doubles in size. You want the crust to be more fluffy for your end product, so you should allow more time for the dough to rise. While waiting for the dough to rise, prepare the other ingredients. To prepare the sauce, add all of the ingredients in a sauce pan and let simmer on low heat until ready to use, stirring occasionally.

In a lightly oiled skillet, add the seitan and lightly brown. Once the dough has risen, punch it down and then use the the cornmeal and flour to dust the counter. Form an even roll. Stretch the dough to fit a round pizza baking pan and allow some dough to hang over edges. Lightly dust with flour to prevent the dough from sticking. Preheat the oven to 450° F.

Cut the sliceable cheese (Teese) into short 1-2” sticks about 1/4” thick. Line the edge of the pizza, overlapping the cheese just slightly. Once the cheese is in place, take the extra dough hanging over the edge and fold over the cheese to seal it. Add the the sauce followed by the mushroom, onion, pepperoni and seitan. Then add the other cheeses.

Sprinkle dried basil over the cheese for a little added flavor. Bake for 12 to 15 minutes or until crust is a nice golden brown. Remove and let cool enough that you can handle. Slice and enjoy!

From VegWeb.com

Best Tasting Pancakes Ever!

1 teaspoon vanilla
1 egg replacer
1 cup nondairy milk (I use soy)
2 tablespoons vegetable oil
1 cup white all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons sugar

Mix wet ingredients in a medium sized bowl. Mix dry ingredients in a larger bowl. Pour wet ingredients into dry; mix well until smooth consistency. Drop ladlesful onto medium heat (preheated) pan. Flip over when each pancake begins to bubble on top. Serve with vegan buttery spread (if desired) and maple syrup.

From VegWeb.com

Chicken Taquitos

canola oil, as needed
1 small onion, diced
1/2 bell pepper, diced
1 jalapeno, seeded and minced
garlic powder, to taste
salt, to taste
fajita seasoning, to taste
1 (8 ounce) package vegan chicken strips
salsa, to taste
20 corn tortillas (5-6” diameter)

If you plan on baking, preheat oven to 400 degrees F. Heat oil in a medium skillet, and saute onions, bell pepper and jalapeno until onions are translucent. Mix in seasoning. Add vegan chicken and cook until hot. Add everything in the skillet to a food processor and process until smooth. Add salsa and process until it is mixed in. Heat tortillas so that they are soft and easy to roll, then add a very small amount of the filling, about 1 tablespoon. Roll them up tightly. Now, you can either bake or fry taquitos.

To fry, add 1/2 to 1” oil to a pan. When the oil is hot, place the taquitos in pan, sealed-side down. I suggest holding it down with tongs or another cooking utensil for a few seconds to keep them from unraveling. Let cook for 30 to 60 seconds or until golden brown. Flip and repeat. Put paper towels on a plate and place cooked taquitos on it to drain excess oil. Let cool a few minutes and then enjoy.

To bake, place the rolled taquitos on a cookie sheet seal down. Bake for 20 to 25 minutes. Let cool a while and then enjoy. Serve with guacamole, vegan sour cream, salsa, and hot sauce. I hope you all like them as much as we did.

From VegWeb.com

Fajita Seasoning

3 Tbsp. cornstarch
2 Tbsp. chili powder
1 Tbsp. salt
1 Tbsp. paprika
1 Tbsp. sugar
2-1/2 tsp. crushed chicken bouillon cube
1-1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp cayenne pepper
1/4 tsp. crushed red pepper flakes
1/2 tsp. cumin

Combine all of the ingredients in a small bowl. Pour into small glass or plastic container, seal tightly and store in a cool, dry place. Makes the equivalent of 3 packets of commercial or purchased Fajita Seasoning Mix.

From Busy Cooks

Homemade Potato Chips

6 or more medium lg. potatoes
Oil or fat for deep frying
Salt

Wash and peel the potatoes. Slice very thin. An old fashioned cabbage slicer can be used (careful of the fingers) - or use a sharp knife or food processor with a thin slicing blade. Put the slices at once into a bowl of cold water and let stand for at least one hour. Ice water is best, but you can set the whole bowl in the refrigerator if you wish. Dry well by shaking them in a towel. Fry in hot oil at 390 degrees F. until a light golden brown. Don't try frying too many at once, better to put one layer on the frying basket. Drain on paper towels or any kind of plain crumpled absorbent paper. If you haven't any paper, use a worn dish towel. Salt lightly. These can be kept for some time if they are sealed into plastic bags or containers after they have cooled.

From About.com

Ultra-Fab Patty Melt

Yield: 1 sandwich

2 slices of red onion (rings separated)
1 vegan burger
1 slice vegan cheese
2 small slices rye bread OR 1 large slice halved
margarine
1 teaspoon olive oil

Get a small Teflon coated frying pan and add the olive oil. Heat the oil over medium high heat and add the red onion. Cook the onion until sweet and tender (approx 5 minutes) stirring occasionally. Meanwhile, spread the margarine on the rye vegan bread, just enough to coat lightly. Cook your burger in the microwave for 1 minute. When the onion is finishe’d cooking, Make a sandwich out of all the ingredients with the buttered slices of vegan bread facing the outside. Grill the sandwich in the fry pan on both sides until they are golden toasty brown and the cheese is melted.

From VegWeb.com

Melty Cheese

Excellent!

2 cup soy milk
4 oz. pimento
1 1/2 teaspoon salt
1/2 teaspoon onion powder
3-4 tablespoon yeast flakes
1/4 teaspoon garlic powder
2 tablespoon cornstarch
1/4 cup raw cashews
1 tablespoon lemon juice.

Blend cashews and pimentos in small amount of soymilk until smooth, add remaining ingredients, blend to mix. Cook in heavy sauce pan until thick stirring constantly.

From VegWeb.com

Tahini Sandwich Delight

1 carrot
2 tablespoon tahini (or less, depending on your mood!)
1 tablespoon chopped celery
1 teaspoon Nutritional yeast
1 teaspoon vegan mayonnaise

Grate the carrot and place in bowl-add remaining ingredients and mix together thoroughly! Simple and quick, it makes a unique sandwich filling that is somewhat sweet and satisfying.

From VegWeb.com

Lemonade

1 lemon, juiced (Meyer)
3 rounded teaspoons sugar
Cold water to fill the glass

Combine ingredients for a single glass 8 to 10 ounce glass and mix well.

From VegWeb.com

"Like Sex In Your Mouth" Blueberry Muffins

Yield: 8 muffins

1-1/2 cups all-purpose flour
3/4 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup applesauce
1/3 cup non-dairy milk (I use soymilk)
1 egg replacer (I use 1 tablespoon ground flax seeds plus 3 tablespoons water)
1 cup fresh blueberries (I use frozen so they won’t squish when stirred into the batter)

Streusel Topping:
1/2 cup brown sugar
1/3 cup all-purpose flour
1/4 cup vegan margarine (I use Smart Balance Light)
1-1/2 teaspoons ground cinnamon

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners. In a bowl, combine flour, sugar, baking soda, and salt. In another bowl, combine applesauce, non-dairy milk, and egg replacer. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top. Streusel Topping: In a small bowl, combine brown sugar, flour, margarine and cinnamon. Mix with fork, and sprinkle over muffins before baking. Bake for 30 to 35 minutes in preheated oven until toothpick can be inserted and come out clean.

From VegWeb.com

No Harm Chick Fil A

Not much of a recipe.

1 hamburger bun
1/2 tablespoon margarine (earth balance)
1 mock chicken patty (boca brand)
2 teaspoon olive oil
salt, pepper, garlic to taste
2-3 dill pickle slices

Heat oil in skillet on medium heat. Cook chicken patty about 5 minutes on each side, season to taste. Spread margarine on the insides of hamburger bun, put on skillet margarine side down. Cook until golden brown on bottoms. Assemble and enjoy! Don't forget the pickles!

From VegWeb.com

Ultimate Vegetarian Chili

Yield: about 8 servings

3 tablespoons olive oil
3 onions, chopped
1 tablespoon chili powder
1 tablespoon ground cumin
1/4 teaspoon cayenne pepper
2 peppers, chopped
3 garlic cloves, chopped
3 tablespoons unsweetened cocoa powder
1 large can (28 ounces) tomatoes, undrained, chopped
1 cup water
1 (15 ounce) can red kidney beans, rinsed and drained
1 (15 ounce)can black beans, rinsed and drained
2 cups fresh or frozen corn
1/2 cup bulgur
salt and pepper, to taste
cilantro, for garnish, optional

In a large pan, saute the onions and spices with oil. Add peppers and garlic for 1 minute. Add cocoa, tomatoes, and water; bring to a boil. Add kidney and black beans, corn and bulgur. Reduce heat to low and simmer, uncovered, for 15 minutes. or until bulgur is cooked. Add salt and pepper, to taste. To serve, sprinkle with cilantro.

From VegWeb.com

Salt & Pepper Tofu with Amazing Sauce

Yield: 4 servings

1-14 ounce. package organic, extra firm tofu (patted dry & cubed)
1/2 cup corn starch or potato starch
1/4-1/2 teaspoon black pepper
1/8 teaspoon sea salt
vegetable oil for frying

Amazing Sauce:
6 tablespoons low sodium soy sauce*
1/2 teaspoons toasted sesame oil
1-1 1/2 teaspoon chili garlic sauce
2 garlic cloves (finely minced)
1 tablespoon scallions (sliced)

Put your vegetable oil at least 1 inch deep in a 8-10 inch wide pot and bring to about 350 degrees/medium heat. Meanwhile, pat your tofu block dry with paper towels and cut the tofu into about 1 inch cubes. I always try to dry the the tofu as I’m cutting it too, so that it is not water laden. Put your corn starch, salt, and pepper into a large plastic bag and mix. Gently place half of your tofu in the bag and toss it very gently. Grab the pieces out, give each one a pat to displace excess starch, and place them in the hot oil (not warm oil!). Do not move them at all for at least a minute and a half. Then turn to the opposite end and allow to cook for another 1-2 minutes. Place on a paper towel to drain. Repeat with second batch. By the way, this tofu stays nice and hot for quite a while, so don’t worry too much about the first batch getting cold. Mix the sauce ingredients and enjoy your tofu with jasmine or black rice and a salad!

From VegWeb.com

Spicy Tofu Nuggets

1 box firm tofu (I use Nasoya Lite Firm)
2 pieces bread (or breadcrumb equivilent)
2 tablespoon hot sauce of your choice
1 tablespoon soy sauce
1 pinch (yes I have a measuring cup for this) Cajun seasoning, chile and curry powder
1/2 pinch black pepper and garlic powder
(Optional) crushed red pepper flakes

First freeze the tofu overnight and let thaw. Put the 2 pieces of bread out overnight so they become stale and you can make breadcrumbs out of them. Press the tofu to get out all the water out. Cut tofu in half long ways then into smaller cubes. Combine all the spices in a small container then mix them up. Pour 1/2 the spices into a sandwhich size ziplock bag then add the hot sauce and soy sauce.( I used a combonation of 1 tablespoon Louisiana Habanero and 1/2 tablespoon each of Louisiana Red Chile and Chipotle but this is where the recipe becomes your own). Put the Tofu cubes in the bag shake it up and then put in fridge to marinade. I did this for 1 1/2 hrs and flipped the bag over halfway.

Crush the bread into breadcrumbs and add the other half of the spices to them and mix it well. This is where you put the red pepperflakes if your feeling frisky. Coat the tofu w/the bread crumbs place on a cookie sheet sprayed w/nonstick spray and bake at 350 F for 40-50 min or until the tofu is the consistency you like flipping at least once. I also find that for this type of recipe if you spray a light coating of spray over the tofu before you put it in it becomes crispy (and you don’t need a lot a really light spritz will do).

From VegWeb.com

Peanut Butter Breakfast Bars

Fell apart. There wasn't enough liquid to "bring to a boil" but tasted great.

1 1/2cups peanut butter
3/4 cups brown sugar
1/2 cup molasses
5 cups rolled oats

Mix togeather peanut butter, molasses and brown vegan sugar in 4 1/2 qt. pan. Bring to boil under med. heat, stiring often. Remove from heat, add oats mix well. Pour into greased 9x13 pan press into place with waxed paper. Let cool for 15 min. Cut into sq.

From VegWeb.com

Blueberry Pancakes

Yield: 6 large pancakes

2 cups flour
4 teaspoons baking powder
1 teaspoon salt
1/4 cup + 2 tablespoons sugar
2 teaspoons vanilla
2 egg replacers
1 2/3 cups nondairy milk
2 tablespoons vegetable oil, if desired
1 cup blueberries (frozen or fresh)

Combine ingredients except blueberries, and stir until blended. Stir in blueberries. Preheat and oil a pan or griddle. Pour 1/4 cup batter into pan and cook until the edges are dry. Carefully flip the pancake over and cook until golden.

From VegWeb.com

Spiced Lentil Carrot Veggie Burgers

Yield: 8 burgers

1 cup uncooked lentils
3 carrots, grated
1 onion, diced
3/4 cup whole grain flour, as needed
pinch sea salt and black pepper
1 teaspoon coriander
1 teaspoon cumin
1/4 teaspoon cayenne pepper
1 to 2 teaspoon(s) olive oil

Before you begin, the lentils must be fully cooked. Gently boil them in enough water to cover them by 2 ”, with NO salt. Lentils will take about 30 minutes to cook. Drain lentils and place in bowl. Add carrots and onion. Mash them a bit, but not too much. Add enough flour to get them to the point where they will stick together. You may also need to add a bit of water. Season the mix with the spices (coriander, cumin, cayenne pepper, salt, and black pepper); stir them through well. With your hands, form the lentil mix into burger shapes. Add a teaspoon of olive oil to a heated pan and lay the burgers in. Leave them for about 10 minutes on the first side, flip, and cook another 5 to 7 minutes. Put the burgers in an oven on low heat to keep them warm while you cook the second batch.

From VegWeb.com