Bacon With a Vegan

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Ingredients:

• 1 tablespoon oil neutral tasting don't use extra virgin olive oil-too strong
• 1 14 ounce package firm tofu cut into strips to resemble bacon
• 2 tablespoons soy sauce I use Bragg's Aminos
• 1 teaspoon liquid smoke
• 2 teaspoons brown sugar I might try molasses next time
• 2 tablespoons nutritional yeast
• fresh ground black pepper

Steps:

• Heat oil into large skillet
• Fry bacon strips on low heat until crispy on the outside To do this
• place them in the pan in the oil and let them simmer for about 10 minutes
• without turning Now they are firm enough to turn easily
• Turn them and simmer another 10 minutes on the other side
• Mix the soy sauce with the liquid smoke and brown sugar
• stirring to disolve sugar
• Remove skillet from heat
• Pour the liquid smoke mixture into the pan and move the tofu around so all sides are coated Place back on heat
• Sprinkle the nutritional yeast
• covering all sides If you like
• sprinkle a little freshly ground black pepper on now Stir gently until the liquid is gone and the tofu is covered with a crispy coating of yeast Enjoy

Baked Tempeh

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Ingredients:

• 15 ounces tempeh
• 3 tablespoons olive oil
• 1 teaspoon salt

Steps:

• Cut the tempeh into slices about 1/4 inch thick
• Brush with oil oil and sprinkle with salt
• Bake at 400F until somewhat crispy and lightly browned

Chili Lime Glass Noodles

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Ingredients:

• 4 ounces cellophane noodles
• 3 1/2 tablespoons hoisin sauce
• 2 tablespoons low sodium soy sauce
• 3 tablespoons lime juice
• 1/2 teaspoon chili-garlic sauce Huy Fong brand recommended
• 1 1/2 tablespoons toasted sesame oil divided
• 1 8 ounce package plain tempeh diced
• 1 12 ounce package button mushrooms trimmed and sliced
• 1 lb baby bok choy thinly sliced on the diagonal
• 2 cups bean sprouts
• 6 green onions thinly sliced
• 2 1/2 tablespoons fresh ginger minced
• 1/2 cup basil chopped garnish
• 1/4 cup roasted peanuts chopped into small pieces garnish

Steps:

• Soak noodles in large bowl of water for 10 minutes Drain and set aside
• Heat 1 1/2 tsp sesame oil in skillet over high heat Add tempeh and stir-fry 4 minutes or until golden on all sides
• Add 1/4 cup water and cook for 2 minutes Transfer tempeh to bowl
• Add remaining sesame oil to skillet Add mushrooms and bok choy and stir-fry 2 minutes Stir in hoisin sauce green onions ginger and tempeh
• Stir-fry 1 minutes Serve topped with basil and peanuts

Crunchy Chocolate Truffle Pie Vegan-Friendly

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Ingredients:

• 1 cup vegan semi-sweet chocolate chips
• 12 ounces firm silken tofu
• 1/2 cup pure maple syrup
• 1 cup creamy peanut butter
• 9 inches graham cracker pie crust
• 1/2 cup chopped chocolate-covered pretzels

Steps:

• Place chocolate chips in a microwave-safe bowl and microwave 30 seconds Stir and heat 30 seconds more Repeat stirring and heating until chocolate is just melted Set aside
• Combine tofu and maple syrup in food processor Blend 3 minutes or until smooth
• Add peanut butter and process until smooth
• Add melted chocolate and process until smooth
• Pour mixture into prepared pie crust smoothing top; refrigerate 20 minutes
• Sprinkle chopped pretzels on top and serve or refrigerate until ready to serve

Ellie Krieger's Dark Chocolate Mousse

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Ingredients:

• 1 12 1/3 ounce package silken tofu drained
• 3 ounces high quality bittersweet chocolate finely chopped
• 1/4 cup unsweetened cocoa powder preferably Dutch-processed
• 1/4 cup water
• 1 tablespoon brandy
• 1/2 cup superfine sugar
• 1/2 teaspoon superfine sugar
• 1/4 cup heavy cream
• 1 1/4 teaspoons chocolate shavings

Steps:

• In a blender or food processor puree the tofu until it is smooth
• Put the chopped chocolate cocoa powder 1/4 cup water and brandy in a saucepan or heat-proof bowl fitted over a pot containing 1-inch barely simmering water Stir frequently until melted and smooth Remove from heat Mix in 1/2 cup of sugar a little at a time until smooth
• Add the chocolate mixture to the tofu and puree until smooth and well blended Spoon the mousse into serving dishes cover and refrigerate for at least 1 hour
• Whip the cream with a beater When the cream is almost completely whipped add the remaining 1/2 teaspoon of sugar and finish whipping Top each serving with a dollop of whipped cream and a sprinkle of chocolate shavings and serve
• Yield 5 servings serving size 1/2 cup of mousse 1 tablespoon whipped cream and 1/4 teaspoon shaved chocolate

Fried Tofu

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Ingredients:

• 1 350 g package extra firm tofu
• 3 tablespoons tamari or 3 tablespoons soya sauce
• 1/4 cup Red Star nutritional yeast
• 1 teaspoon seasoning EG Tony Chachere's Mrs Dash or mix your own combination
• 1 tablespoon olive oil to lightly grease a skillet or other veggie oil

Steps:

• Lightly grease a non-stick pan with oil
• Put tamari soy sauce in a bowl
• In another bowl mix yeast and spices
• Slice tofu into 1/4-inch slices
• Dip tofu in the tamari and then in the yeast mixture
• Fry until golden; flip and brown the other side
• Add a bit of oil if necessary

Fu Ju Fermented Tofu or Bean Curd

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Ingredients:

• 8 slices fresh firm tofu 3 x 3 x 3/4-inch
• 1 teaspoon crushed dried chili
• 1/2 teaspoon szechuan peppercorns
• 1/2 teaspoon fennel seed
• 3 tablespoons fine salt
• 1/2 cup shaoshing rice wine or 1/2 cup dry sherry

Steps:

• Press the bean curd for 2 hours Dry with towels and cut into 9 pieces Use a very thin 5 to 6 inch bamboo or wooden skewer thread 4 small squares of curd onto each Leave space between eachd Place in covered steamer pot in well aired room for 2 to 4 days Trust me you want it well aired It will develop a orangish yellow mold and have a slippery appearance and strong odor
• Grind the crushed peppers peppercorns and fennel Add salt and mix well then pour into a dish Carefully take a skewer and sprinkle seasoning mix over all of the fermented curd Repeat until done
• Put into a wide-mouth jar and pull out skewers carefully Pour wine to cover and sprinkle salt mix on top Cover in keep in refrigerator IT will be ready to use in a week and will keep indefinitely
• NOTE this is highly seasoned Use small portions If wine is too strong use salt dissolved in water It may be made without the spices and just the salt

Horseradish amp; Tofu Sandwich

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Ingredients:

• 1/4 cup plain nonfat yogurt or 1/4 cup vegan mayonnaise
• 1 1/2 teaspoons grated fresh horseradish or 1 tablespoon bottled horseradish
• 1 dash cayenne pepper
• 8 slices whole grain bread
• 10 1/2 ounces lite silken extra firm tofu thinly sliced
• 1 large tomatoes thinly sliced
• 1 cup alfalfa sprouts or 1 cup radish sprouts
• 4 lettuce leaves

Steps:

• Note Beginners may want to marinate the tofu in their favorite sauce such as Kens Sundried tomato dressing overnight or use a flavored tofu cutlet in place of the silken The one I use tastes just like fried chicken
• Also note I omit the sprouts and use lettuce
• In bowl mix the first three ingedients Spread on bread
• Now on the bread layer the tofu
• tomato and sprouts
• Top with bread
• For vegan use the vegan mayo

Parmezano SprinklesVegan

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Ingredients:

• 1/2 cup almonds blanched to remove skins or white sesame seeds or try a mix of both-blanching is optional-I don't blanch
• 2 tablespoons nutritional yeast flakes
• 1 tablespoon ground flax seeds
• 1 -2 teaspoon light miso or 1 -2 teaspoon chickpea miso
• 1/4 teaspoon salt heaping

Steps:

• Grind almonds or sesame seeds to a fine powder in a coffee grinderor food processor but use grinder if using sesame seeds Move to a food processor and add remaining ingredients and pulse until all is well incorporated I sometimes use red miso
• its good too
• Store in an airtight container in the refrigerator
• Will keep for a month or longer in the fridge Also may be frozen
• This can easily be doubled or quadrupled

Pumpkin Cheesecake Cheesefake

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Ingredients:

• 1 1/2 cups vegan gingersnaps
• 6 tablespoons margarine melted
• 4 16 ounce containers soy cream cheese softened such as Tofutti
• 16 ounces silken tofu
• 3/4 cup canned pumpkin
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• 1/3 cup flour
• 1 cup sugar

Steps:

• Preheat oven to 350F
• Mix gingersnap crumbs and margarine and press into the bottom of a springform pan Wrap outside of pan with foil and let chill in refrigerator
• In food processor or high-speed blender combine all soy cream cheese with silken tofu and blend until smooth Add remaining ingredients blending briefly after each addition Pour into springform pan
• Place springform pan inside a large deep baking dish Fill the baking dish with hot water taking care not to disturb the springform and transfer to oven
• Bake for 50 minutes then turn off the oven open the oven door and let sit for about 1 hour
• Remove both pans and transfer springform to refrigerator Chill covered for at least 3 hours

Soy-Glazed Tofu and Carrots

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Ingredients:

• 2 tablespoons vegetable oil
• 3 tablespoons soy sauce
• coarse salt
• 8 -9 medium carrots cut into 2 inch thin lengths
• 2 14 ounce packages extra firm tofu cubed
• 4 scallions thinly sliced
• 1 -2 tablespoon rice vinegar
• 1 -2 teaspoon toasted sesame oil

Steps:

• Heat broiler
• Set oven rack 5 inches from heat
• In a large bowl whisk together vegetable oil soy sauce and 1 teaspoon salt
• Add carrots; toss to coat
• With a slotted spoon transfer carrots reserve bowl with marinade to broiling pan keeping carrots on one side
• A few pieces at a time add tofu to marinade; turn gently to coat and transfer to broiling pan reserve remaining marinade
• Broil until carrots are tender and tofu is browned turning tofu halfway through cooking time
• Toss carrots occasionally more during the last few minutes of cooking 30-35 minutes
• Transfer tofu and carrots to marinade bowl add scallions vinegar and sesame oil; toss gently to combine

Spicy Fried Tofu with Peppers and Cashews

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Ingredients:

• 1 lb firm tofu
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 2 teaspoons sucanat
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1 cup cashews
• 2 tablespoons peanut oil
• 2 cups red peppers de-stemmedde-seededcut into quarters lengthwiseand julienned
• 1 cup oranges or 1 cup yellow pepper de-stemmedde-seededcut into quarters lengthwiseand julienned
• 1 cup green pepper destemmeddeseededcut into quarters lengthwiseand julienned
• 1 cup green onion thinly sliced
• 2 jalapenos de-stemmedde-seededand diced

Steps:

• Cut the block of tofu in half lengthwise
• Turn each half cut-side down on the board and cut through the outer edge of the block of tofu 3 times to yield 4 tofu cutlets from each half
• This means that the block of tofu will yield 8 tofu cutlets
• On a large cookie sheet place a clean lint-free towel or a layer of natural unbleached paper towels then all of the tofu cutlets in a single layer followed by another layer of toweling and finally place another large cookie sheet on top
• Place several large cans or something very heavy on top of the cookie sheet and leave tofu to sit for 1 hour
• This process is known as cutting tofu into cutlets and pressing; it makes the texture of the tofu much firmer
• In a small bowl place the cumin coriander Sucanat salt garlic powder paprika and cayenne pepper; stir well to combine and then set aside
• Cut the pressed tofu into 1/2-inch cubes and transfer them to a bowl
• Sprinkle the tofu with the reserved spice blend toss well to evenly coat the tofu cubes and set aside
• In a dry wok or large non-stick skillet place the cashews and cook for 3-4 minutes or until lightly toasted and fragrant
• Remove the cashews from the wok and set them aside to cool
• In the same wok heat the peanut oil add the cubes of tofu and stir-fry for 5-7 minute or until crispy and lightly browned on all sides
• Remove the tofu cubes from the wok with a slotted spoon and set them aside
• In the same wok stir-fry the red orange and green peppers for 2 minutes
• Add the green onion and jalapenos and stir-fry an additional 2 minutes
• Roughly chop the toasted cashews add them and the cooked tofu to the wok and stir fry an additional 1 minute
• Transfer to a large platter or bowl for service

Spicy Tempeh and Broccoli Rabe With Rotelle

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Ingredients:

• 1/2 lb whole wheat spiral pasta or 1/2 lb other spiral-shaped pasta
• 1 15 ounce package tempeh cubed
• 1/2 cup vegetable broth plus
• 2 tablespoons vegetable broth
• 2 tablespoons soy sauce
• 2 tablespoons tomato paste
• 1 garlic clove pressed
• 1 tablespoon fennel seed
• 1 teaspoon red pepper flakes to taste
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon red wine vinegar
• 1/4 cup olive oil
• 5 garlic cloves sliced thinly
• 1 bunch broccoli rabe tough stems trimmed chopped coarsely 1/2-3/4 pound
• 2 -3 tablespoons water or 2 -3 tablespoons vegetable broth
• 2 teaspoons red wine vinegar or 2 teaspoons balsamic vinegar
• salt freshly ground black pepper

Steps:

• Bring a large pot of salted water to boil add the pasta and cook according to the package directions usually about 10 minutes Drain the pasta toss with a teaspoon or two of olive oil and keep covered either in a large covered serving bowl or the cooking pot While your pasta is boiling prepare the other ingredients/
• Tempeh Place the tempeh in a large nonstick skillet In a measuring cup whisk together the vegetable broth tomato paste soy sauce garlic fennel seeds red pepper flakes and oregano Pour over the tempeh stir to coat and cook over medium heat until the liquid starts to simmer Cover the pan and steam the tempeh for 8 minutes or until most of the liquid is absorbed and the tempeh is tender Stir a few times while tempeh is steaming
• Transfer the tempeh to a bowl and crumble about half the cubes with the back of a spoon
• Wipe down the skillet to remove any leftover tempeh sauce return the skillet to medium heat and add 2 tablespoons olive oil To test the heat drop a bit of tempeh into the oil- when it sizzles the oil is hot enough Add the tempeh and stir-fry for 4 to 5 minutes until it begins to brown Remove from heat add to the pasta and keep covered
• Broccoli rabe Pour the remaining olive oil into the pan and add the sliced garlic When the garlic begins to sizzle stir and cook it for about a minute Add the broccoli rabe stir to coat it with the oil sprinkle with a little salt and cover the pan Cook for about 2 minutes Sprinkle with 2 tablespoons of the white wine and steam for 8 to 10 minutes until the broccoli rabe is bright green and its stems are tender you may need to do this in 2 batches just add the second batch of broccoli rabe when the first batch has wilted enough to leave room in your pan
• Remove the cover and continue to saute for an additional minute or two until any excess liquid is evaporated Pour the cooked broccoli rabe onto the tempeh and pasta sprinkle with red wine vinegar season with salt and pepper and toss everything to mix

Spicy Thai Tofu Curry

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Ingredients:

• 1 cup unsweetened coconut cream
• 1 cup coconut water
• 1 1/2 tablespoons curry powder
• 1/2 teaspoon kashmiri chili powder or 1/2 teaspoon cayenne
• 1 serrano peppers or 1 finger chili minced
• 1 tablespoon litehouse freeze dried lemongrass
• 1 teaspoon fresh grated ginger
• 4 garlic cloves grated
• 3 tablespoons tamari
• 2 baby leeks or 1 large leek thinly sliced
• 1 oriental yam peeled and diced AKA Japanese Sweet potato red skin or white flesh
• 1 purple sweet potato peeled and diced
• 1 delicata squash peeled seeded and diced
• 1 1/2 lbs firm tofu cut into 1/2-inch cubes
• 1 cup unsweetened cashew milk
• 1 8 ounce can shredded bamboo shoots
• 7 ounces snow peas halved
• 1 green bell pepper sliced
• 10 ounces baby spinach leaves

Steps:

• In a large pot whisk together the coconut cream coconut water curry powder chili powder minced chili lemongrass ginger garlic and tamari
• Bring to a simmer and cook stirring occasionally for 10 minutes
• Add leeks yam potato squash and tofu Cook for 5 minutes
• Stir in cashew milk and bamboo shoots
• Bring to a low boil and cook for 1 hour stirring occasionally
• Add snow peas and green pepper cook 5 minutes
• Remove from heat and stir in baby spinach
• Serve over rice

Stir Fried Vegetables and Tofu in Black Bean Sauce

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Ingredients:

• 1 lb hokkien noodles
• 300 g fresh firm tofu
• 2 tablespoons peanut oil
• 1 eggplant cut into thin strips
• 1 carrot sliced thinly
• 1 red capsicum sliced thinly
• 1 230 g can sliced water chestnuts rinsed and drained
• 1 garlic clove crushed
• 2 teaspoons ginger grated
• 250 g Broccolini chopped coarsely
• 500 g choy sum chopped coarsely
• 2 tablespoons ketjap manis
• 1/2 cup black bean sauce

Steps:

• Place noodles in large heatproof bowl; cover with boiling water Use fork to seperate noodles; drain
• Drain tofu cut into 12 pieces Heat half the oil in wok and stir fry tofu in batches until lightly browned Drain on absorbent paper cover to keep warm
• Heat half the remaining oil in same wok; stir fry eggplant til soft Add carrot capsicum and water chestnuts; stir fry until veggies are just tender and remove from wok
• Heat remaining oil; stir fry garlic and ginger til fragrant; add broccolini and choy sum; stir fry til just tender Add noodles sacues and eggplant mixture stir fry til heated through Add tofu; toss gently to combine

Szechwan Eggplant Aubergine and Tofu

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Ingredients:

• 3 tablespoons soy sauce
• 1/4 cup dry sherry or 1/4 cup rice wine
• 1 tablespoon sugar white or brown
• 1 tablespoon cider vinegar
• 3 tablespoons cornstarch
• 2 tablespoons peanut oil
• 1 medium onion sliced
• 1 large eggplant cut into strips
• 3/4 teaspoon salt
• 2 tablespoons garlic
• 1 tablespoon ginger minced
• 1/4 teaspoon pepper
• cayenne
• 3 pieces firm tofu cut into strips
• 8 scallions greens minced white part cut in strips keep separate

Steps:

• Combine soy sauce sherry sugar and vinegar in a measuring cup
• Add water to make 1 cup
• Put cornstarch in a small bowl pour in liquid and whisk till dissolved
• Set aside
• Heat large wok or frying pan over high flame
• Add oil and onion stir fry 1 minute
• Add eggplant and salt stir fry 8 to 10 minutes
• till eggplant is soft
• Add garlic ginger pepper and cayenne
• Cook a few minutes more
• Add tofu and scallion bottoms
• Stir the bowl of liquid step 1 from the bottom using the whisk and add to the wok
• Mix well and stir fry another few minutes until sauce is thick
• Remove from heat serve over rice topped with minced scallion greens and fresh cilantro
• Enjoy

T V P Sausage Crumbles Vegetarian/Vegan/Gluten-Free

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Ingredients:

• 1/2 cup boiling water
• 1/2 teaspoon liquid smoke
• 3 tablespoons Braggs liquid aminos gluten-free if needed for gf diet or 3 tablespoons soy sauce gluten-free if needed for gf diet
• 1 teaspoon maple syrup
• 1/4 teaspoon blackstrap molasses
• 1/2 cup textured vegetable protein gluten-free if needed for diet
• 2 tablespoons nutritional yeast
• 1 teaspoon garlic powder
• 1/2 teaspoon crushed sage
• 1/2 teaspoon ground fennel
• 1/4 teaspoon black pepper
• 1/8 teaspoon cayenne
• oil for frying

Steps:

• Stir boiling water with liquid smoke if using soy sauce maple syrup and molasses
• Meanwhile mix TVP with dry seasonings; stir to incorporate Combine wet and dry mixtures Then allow the TVP to absorb the moisture for about 5 minutes while you heat the oil
• Fry mixture in oil in an uncovered frying pan on medium heat about 5 minutes or until browned stirring occasionally

Tempeh Paprikash

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Ingredients:

• 4 cups vegetable broth
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 cup apple cider
• 1 tablespoon smoked Hungarian paprika or 1 tablespoon regular paprika
• 2 teaspoons salt
• 1 tablespoon caraway seed
• 1 teaspoon dried thyme
• 1 teaspoon fresh ground pepper
• 6 garlic cloves minced
• 2 8 ounce packages tempeh diced into 1-inch pieces
• 3 large Spanish onions thinly sliced about 6 cups
• 1 1/2 teaspoons hot Hungarian paprika
• 6 ounces tomato paste
• 2 tablespoons cornstarch dissolved in
• 4 tablespoons cold water

Steps:

• Preheat oven to 400F
• In large saucepan bring vegetable broth to a simmer Turn off heat; cover to keep warm
• In medium bowl combine oil vinegar cider 1 tablespoon paprika salt 1 1/2 teaspoons caraway seeds 1/4 teaspoon thyme 1/2 teaspoon pepper and 1 tablespoon garlic Add diced tempeh and toss to coat
• In large shallow baking dish place tempeh with liquid in single layer Bake uncovered until all liquid has been absorbed about 25 minutes Check often making sure cooking liquid does not burn
• Meanwhile in large Dutch oven combine onions 1 1/2 teaspoons hot paprika caraway thyme and pepper and 1/4 cup hot broth Cover and cook over medium heat until onions are softened about 10 minutes Add tomato paste and stir well Reduce heat to low and cook covered 10 minutes
• In small bowl dissolve cornstarch completely in cold water and add to hot broth Stir with whisk increase heat slightly and return mixture to a simmer Cook whisking until broth thickens about 2 minutes
• Add broth to pan with onions and stir until mixture is well blended Remove tempeh from oven and add to pan along with remaining cooking liquid; stir well
• Cover pan and bake stirring occasionally 45 minutes Serve hot

Tofu Burritos

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Ingredients:

• 3 tablespoons olive oil
• 3 garlic cloves minced
• 2 medium onions chopped
• 1 bell pepper diced
• 1 1/2 lbs firm tofu crumbled or mashed
• 4 tablespoons tomato paste
• 2 tablespoons soy sauce
• 2 teaspoons paprika
• 1 tablespoon cumin
• 1 teaspoon oregano
• 1/2 cup cut corn
• 6 whole wheat tortillas
• salsa

Steps:

• Heat the oil in a large skillet Saute the garlic and onions for 2 minute
• Add the bell pepper Cook until the onions are soft
• Add spices corn and tofu
• Mix in tomato paste soy sauce and salt amp; pepper to taste
• Fill each tortilla with 3/4 cup of filling and roll up
• Place in oiled dish cover with foil and bake 20 minute at 350 degrees
• Serve with Salsa

Tofu Stir Fry

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Ingredients:

• 1 lb extra firm tofu
• 1/3 cup white wine
• 2 tablespoons sesame oil or 2 tablespoons vegetable oil
• 4 tablespoons soy sauce or to taste
• 2 minced garlic cloves
• 2 teaspoons ginger juice
• 1 onion thinly slices
• 1 red pepper diced
• 2 cups broccoli florets or 2 cups Chinese cabbage
• 1 bunch spinach
• 8 ounces snow peas
• 1/3 cup roasted cashews or 1/3 cup almonds

Steps:

• Heat up a skillet or Wok
• Bring soy sauce garlic ginger amp; wine to boil
• Add tofu cubes cover amp; simmer for 5-10 minutes
• Remove tofu amp; remaining sauce from wok/skillet
• Heat oil in wok amp; stir fry vegetables over medium heat for 3-5 minutes
• Add remaining sauce tofu amp; cashews
• Heat amp; serve

Tofu Vegetables stir fry

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Ingredients:

• 1 teaspoon olive oil
• 4 cloves garlic minced
• 1/2 cup snow peas sliced
• 1/2 cup thinly sliced napa cabbage
• 1 carrot grated
• 1 8 ounce can water chestnuts drained and sliced
• 1/2 red bell pepper julienned
• 1/2 cup orange juice
• 2 tablespoons soy sauce
• 2 tablespoons cold water
• 2 teaspoons cornstarch
• 1 dash red pepper
• 1/2 lb firm tofu cut into 1 inch cubessauteed with herbes de provence
• 6 -8 ounces cooked soba noodles or 6 -8 ounces ramen noodles

Steps:

• In a large non-stick skillet heat oil add garlic then vegetables and cover
• Cook over high heat for about 4 to 5 minutes
• Then lower heat and add orange juice soy sauce and continue to cook 3 to 5 minutes longer
• To cold water add cornstarch and make a paste
• Stir cornstarch mixture into vegetables to thicken
• Cook 3 to 5 minutes longer and add red pepper tofu and noodles
• Toss well coating noodles with sauce and serve

Tofu-Almond French Toast

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Ingredients:

• 8 ounces soft silken tofu
• 3/4 cup non-dairy coffee creamer To make this recipe vegan make sure creamer does not contain casein a milk derivative
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 teaspoon cinnamon
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/4 cup slivered almonds lightly toasted
• 1/2 lb Italian bread sliced

Steps:

• Combine soft tofu creamer maple syrup vanilla and almond extracts and whip together
• Add spices and salt to the tofu mixture and stir in gently until just incorporated
• Heat a frying pan on medium-high adding a little oil to keep French toast from sticking
• Dip the bread in the tofu mixture until well-coated and in the hot pan
• Cook for a few minutes on each side until lightly browned
• Serve with a sprinkling of slivered almonds on top

Vegan Carrotaraisinaana Cake

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Ingredients:

• 1 1/2 cups raisins
• 2 cups carrots finely grated
• 2 cups water
• 1 1/2 bananas any size'll do
• 1 cup silken tofu
• 3 tablespoons soy yogurt plain
• 1 1/4 maple syrup
• 3 1/2 tablespoons extra virgin olive oil
• 1/2 cup agave syrup
• 3 1/2 tablespoons applesauce unsweetened
• 1 1/2 teaspoons allspice
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon ground cloves
• 1 teaspoon ground ginger
• 2 teaspoons iodized salt
• 3 cups spelt flour or 3 1/2 cups whole wheat flour
• 2 teaspoons baking soda
• 3/4 cup walnuts chopped
• 8 tablespoons flax seed meal

Steps:

• 1 First get your carrots grated
• and raisins measured to set aside for simmering in a pot with the 2 cups water 7-10 min when ready
• 2 Next go ahead and blend your egg substitute list of ingredients together liquify if possible
• otherwise blended smoothly works
• then measure to make sure it comes out to be 1 cup of gooey perfection to replace those eggs
• Now preheat your oven to 350 degrees F
• 3 In one big bowl
• mix applesauce
• spices
• oil
• syrups
• egg replacer
• salt
• 4 After carrot and raisin mix is simmered for 7-10 min
• mix this in with 3
• 5 In separate bowl
• mix flour
• nuts
• flax seed mill
• and baking soda together
• 6 Add 5 to the fluidified mixture slowly
• stirring well but not too much
• 7 Spray 3 separate 9 inch diameter wide glass round pie bowls with some sort of vegetable oil spray I use Lowes Foods 100% pure no stick cooking spray -- its cheaper
• 8 Pour ingredients into bowls
• then set them into the oven
• all on same rack if baking them together
• 9 Set your timer for 45 minutes
• but a separate timer should be set for 15 min
• which youll need to rotate your cakes on their shelf in the oven so as to bake evenly At about minute 30 on first timer
• turn oven down to about 300 degrees F
• 10 Should be done after 45 min
• set the cakes on cooling racks and wait about 15 minute to take your first bite
• 11 Enjoy

Vegan Pizza Cheeze, Mozzarella Style

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Ingredients:

• 05 14 ounce package firm tofu
• 1/2 cup slivered almonds
• 1 tablespoon canola oil
• 1/2 tablespoon red wine vinegar
• 1/2 tablespoon lemon juice
• 1/2 tablespoon onion salt
• 1/2 tablespoon sugar
• 1/2 cup rice milk can use soy milk

Steps:

• Place all ingredients into a blender and blend until smooth Pour on top of pizza and bake

Vegan Soy Meatball Stroganoff

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Ingredients:

• olive oil
• 1/2 tablespoon cider vinegar
• 3/4 cup soymilk plain
• 1 14 ounce package Gimmie Lean soy product ground beef flavor
• 1/4 cup breadcrumbs
• 1/3 cup ketchup
• 1 tablespoon Dijon mustard
• 3 cloves garlic
• 3/4-1 cup sweet onion
• 6 cloves garlic
• 1/4 cup whole wheat flour
• 1/4 cup white wine
• 1/4 teaspoon nutmeg ground
• 1/3 cup nutritional yeast
• 6 large basil leaves chopped

Steps:

• Preheat oven to 400
• Add vinegar to soymilk; set aside in small cup
• Mix next five ingredients in a large bowl
• Form small soyballs and place on a oil prepped pan
• Bake for 10 minutes; broil until tops are brown--watch carefully
• Meanwhile saute onions and garlic in a saucepan on medium heat
• Add flour and stir for a couple of minutes; then add wine and nutmeg
• Cooking at a simmer slowly add half of the soymilk/vinegar mixture and stir
• Add the remaining half along with the nutritional yeast stirring constantly
• Add basil and soyballs to saucepan and simmer until ready to serve

Vegan Spam

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Ingredients:

• 1 cup dried soybeans
• 2 cups water
• 1 cup tomato juice
• 1/2 cup peanut butter
• 2 teaspoons sea salt
• 1/3 cup finely chopped celery
• 1/4 cup nutritional yeast
• 1/3 cup finely chopped onion
• 1/2 cup soy sauce
• 1/2 teaspoon garlic powder
• 1 cup cornmeal

Steps:

• Finely chop celery and onion
• Place dried soybeans in a blender and pulse several times until they are pulverized to a powder Add all other ingredients except the cornmeal
• Blend until smooth
• Place everything in a bowl and stir in cornmeal until completely mixed
• Oil two 145 oz cleaned cans from canned foods Put half of the mixture into each Cover with foil secure with rubber bands
• Place the cans into a Dutch oven or large pot and fill with water so they are 1/3 of the way submerged
• Bring the water to a boil then cover reduce heat and simmer steaming the SPAM for approximately two hours
• Remove cans from pot and cool Using a can opener remove the other side of the can and push SPAM through Slice season and enjoy