marinated tofu strips


Freezing the tofu, then thawing and squeezing out the excess water gives tofu a chicken-like consistency and makes it absorb the marinade so much more effectively than just soaking without having frozen it first.

Below is just a sample marinade; you can really play around with any flavourings you like or other pre-packaged marinades - this is just a guideline.

ingredients:
  1. 45o grams (16 oz) firm or extra firm tofu
  2. 1/2 - 3/4 cup water
  3. 3 Tbsp tamari or soy sauce
  4. optional: 1 Tbsp nutritional yeast
  5. 1 large (or 2 small) cloves garlic; crushed or minced
  6. 1 tsp powdered ginger (or 2 tsp freshly grated)
  7. 1/3 - 1/2 cup whole wheat flour
  8. 1 1/2 Tbsp olive oil
method:

Freeze tofu for at least one day.

Thaw tofu completely. Remove from package and squeeze out as much excess water as you can without crumbling the block.

Cut into strips, cubes or slabs - its up to you.

Combine ingredients #3 - 6 for marinade and pour into a flat pan.

Lay tofu strips in the marinade and rock the pan around to cover all the tofu.



Once most of the marinade has been absorbed (1 min), lay tofu strips on a plate



On another, larger plate, spread out the flour. Add a few dashes of sea salt for extra flavour.

Fold the strips into the flour, making sure all sides are covered.

QUICK TIP** if you cut your tofu into small cubes, the easiest thing to do is pour the flour into a small plastic bag (bread bag), place the tofu chunks inside, blow air into the bake and shake around to fully cover.



Heat the olive oil in a frying pan over medium heat. Once the oil is hot, place the strips (or slabs or cubes) in the pan. Fry on all sides until slightly crispy and browned.



Recipe by: Trudel

blueberry "cream" pie


A very delicious, no-guilt dessert that's quick & easy to make with lots of room to play around with ingredients you may / may not have.

pie crust:
  • 1 1/2 cups nuts (a mixture of whatever you have on hand; pecans, walnuts, hazelnuts, almonds, cashews)
  • 1/2 cup rolled oats
  • 1/2 cup chopped dates
  • 1/4 cup (generous) maple syrup
  • 1/4 tsp sea salt
filling:
  • 1 package (about 300 gm; 12 oz.) silken tofu
  • 1 can blueberry pie filling
  • 1/2 - 3/4 cup organic cane sugar (can omit for lower sugar content but filling will have virtually no sweetness)
  • 1 Tbsp soy butter (Earth Balance, Soy Garden)
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • 4 tsp xantham gum**
**this results in less of a "cream" pie and more of a "gummy" pie. I haven't tried yet, but perhaps another starch would firm it up more smoothly

crumble topping:
  • 2/3 cup nuts
  • 1/3 cup slivered almonds
  • 2 Tbsp brown sugar (brown sugar is technically not vegan; can use organic cane sugar)
  • 2 Tbsp maple syrup
method: for most efficient use of the food processor, prepare in the following order

step 1: Begin by preparing crumble topping:
  • grind 2/3 cup nuts into small broken pieces in food processor
  • pour nuts into a pan, add slivered almonds and toast @ 250 for 10 min.
  • remove from oven; pour into small bowl
  • combine with sugar and maple syrup


step 2: Prepare the pie crust
  • preheat oven to 350 f
  • blend all ingredients together in food processor until it turns into a large, sticky mass
  • press into a well-oiled pie plate (I use a bit of Earth Balance)
  • bake 15 min.
  • allow to cool for at least 1 hr before pouring in pie filling
step 3: Prepare the filling
  • blend all ingredients together in food processor until fully mixed
  • pour into pie crust & smooth out the top
  • sprinkle crumble mixture overtop and chill in fridge before serving







Recipe adapted by Trudel from "The Uncook Book"

vanilla cake with variations


This is a good base recipe which really lets you play around with tasty enhancements depending on what you have on hand.

The following recipe makes enough for a double layer 9" round cake. I usually just make the one cake and cut it in half rather than making 2 cakes with half the batter each.

dry ingredients:
  • 1/2 cups flour of your choice
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • optional: 1 Tbsp vanilla flavored soy protein powder
wet ingredients:
  • 3/4 cup soy or rice milk (vanilla or plain)
  • 1/4 cup sunflower oil
  • 2/3 cup organic cane sugar
  • 1 tsp vanilla extract
method:

Preheat oven to 350.

In a large bowl sift together dry ingredients.

In a small bowl whisk together wet ingredients and mix until thoroughly combined.

Pour wet ingredients over dry and mix well.

"Grease" a 9" round springform pan (or other pan of your choice - an 8"x8" brownie pan will work as well); I use Earth Balance.

Place in oven and bake 25 min. or until top is golden and springs back to the touch.

Cool on wire rack for 1 hr. before cutting in half and allowing to cool more before icing and decorating.

a few icing ideas:
  • chocolate frosting (this mousse recipe works very well if you use about 1 1/2 cups vegan chocolate chunks instead of 1 cup)
  • raspberry jam
  • combine the chocolate frosting with some raspberry jam - super yum!!
  • strawberries
  • lemon icing (sorry, no recipe yet...)





Recipe by: Trudel; April 2008

wild rice & apple salad


ingredients:
  • 1 cup uncooked brown rice
  • 1/2 cup uncooked wild rice
  • 3 cups water
  • 1 Tbsp sunflower oil
  • 2 Tbsp ground cinnamon
  • 1/2 cup chopped apple
  • 1/4 cup chopped fresh parsley
  • 3/4 cup raisins
  • salt to taste
  • optional: additional oil such as flax, hemp or walnut
method:

Combine the brown & wild rice, water, oil and cinnamon in a saucepan and cook over medium heat until all water is absorbed and rice is soft.

Transfer to a bowl, toss in remaining ingredients.

Add salt to taste and any additional essential oil if desired.

Serve warm or cold.




Source: "Vegetarian Cooking for Good Health", Gary Null

cran-orange & grains salad


Call me crazy, but when I created this recipe I became so hooked on it that I had to have it available in my fridge for the next 4 months! I don't make it quite as often now, but it always seems to be the first thing that disappears from the kitchen - yes, even before those crazy amazing chocolate almond cookies. (I make those as decoys for my hubby so there's more of this salad for me!)

If you love the combination of cranberry-orange even half as much as I do, then this recipe is for you! Haven't tried kamut or spelt before? They take a little longer to cook than brown rice, but yield a wonderful moist and chewy texture.

ingredients:

  • 1 cup each dry kamut & spelt grains
  • 1/2 - 3/4 cup dried cranberries
  • 1/4 - 1/3 cup sunflower seeds
  • zest of 1 orange
dressing:
  • juice of 1 large orange, or 1 1/2 small - med oranges
  • 4 Tbsp flax oil
  • 1 scant Tbsp vegan mayonnaise or soy yogurt
  • salt to taste
  • optional: 1 tsp honey
method:

Cook kamut and spelt grains in about 4 cups water.

When cooked, transfer grains to a bowl and add the cranberries, orange zest and sunflower seeds.

In a small bowl combine dressing ingredients. Pour over grains and mix well.



Recipe by: Trudel; Aug. 2006

japanese carrot salad


ingredients:
  • 6 - 7 medium carrots, grated
  • 2 Tbsp lemon juice
  • 1 tsp sea salt
  • 1 tsp olive oil
  • 1/2 tsp cumin seeds
  • 1/2 tsp black pepper
  • sesame oil to taste
  • sesame seeds for decoration
method:

In a bowl combine the carrots, lemon juice and salt.

In a small skillet, heat the oil on medium heat and fry the cumin seeds and black pepper for 1 minute. Be careful not to burn it. Pour over the carrots and mix well.

Drizzle sesame oil overtop and combine.

Before serving sprinkle salad with sesame seeds.



Source: somewhere on the internet around 2000, 2001

pumpkin pie bars

If you like pumpkin pie, make way for these bars! These bars have a spongy, moist texture with a rich fullness to them despite being virtually fat free. If you're not too concerned about a bit of sugar, they're actually quite healthy. 

  Ingredients:
  • 4 oz. silken tofu
  • 1/2 mashed banana
  • 3/4 cup applesauce (sweetened or unsweetened - up to you)
  • 1 1/2 cups organic cane sugar (a bit less if sweetened applesauce is used)
  • 2 1/4 cups unsweetened canned pumpkin
  • 2 - 2.5 cups unbleached flour (depending on how wet mixture is)
  • 1 Tbsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp xanthan gum
  • 1/4 cup arrowroot or potato starch
  • 1 Tbsp. cinnamon
  • 1 tsp. ground nutmeg
  • 1 tsp. ground allspice
  • 1/2 tsp. sea salt
  • 1.5 tsp vanilla extract
  • Optional: maple syrup for topping

Method:
Preheat oven to 375. 

Oil a 9"x12" pan (I use Earth Balance), or line pan with parchment paper.   

In a food processor, blend together tofu, banana, applesauce, pumpkin and sugar. You may need to stop the processor a couple times to scrape down the sidewalls with a spatula to ensure everything is evenly mixed. 

Slowly blend in flour (I do it in 1/2 cup increments), baking powder, soda and spices. Blend until mixture is very smooth. 

Pour mixture into pan and spread out evenly with a spatula. 

Bake 25 minutes. Cool for 1 hour on counter, then in refrigerator for several hours to "set" tofu. Once fully cooled, into squares and drizzle maple syrup overtop for added yumminess. 

Recipe adapted from from: vegweb.com

coconut raspberry squares



This is probably the most popular dessert I make. It's extra nice around Christmas with all the red & white, but truly yummy any time of year. Best of all, it's really quick and easy so you can make it if you need a great dessert in a pinch.

Yields: This recipe is sized for an 8"x8" pan. Frankly, that's just not enough. I always double the recipe and use a 9"x12" pan.

bottom layer:


  • 1 1/4 cups sweetened shredded coconut

  • 1 cup unbleached flour

  • 1/4 tsp. sea salt

  • 1/4 cup soy or rice milk (vanilla or plain)

  • 1/4 cup maple syrup or honey

  • 1/2 tsp. vanilla extract

  • 2 Tbsp. sunflower oil
filling:

  • LOTS of raspberry jam (just have a big jar on hand and use as much or little as you need when spooning out the filling. You want to err on the side of generous-ness)
topping:

  • 3/4 - 1 cup sweetened shredded coconut

  • 1/2 cup unbleached flour

  • dash sea salt

  • 2 Tbsp. sunflower oil
method:

Preheat oven to 350.

Bottom Layer: Mix together dry ingredients. Combine wet ingredients and mix into dry, stirring until just well mixed.

Spoon mixture into "greased" pan (I use Earth Balance) and press down.

Filling: Spread raspberry jam over bottom layer. It's better to use more than less; juicy squares are always tastier than dry ones.

Top Layer: Combine topping ingredients and work into a crumbly mixture with your hands. Sprinkle over raspberry jam and press down to lightly pack. (it will make cutting, serving & eating a lot easier)

Bake 28 - 30 minutes, until topping is a light golden brown and jam is bubbling a little.

Remove from oven and let cool before cutting into pieces.



Recipe from: "The Everyday Vegan", Dreena Burton

curried squash soup


ingredients:
  • 2 - 3 pounds squash (acorn or butternut)
  • 1 medium onion
  • 3 cloves garlic; crushed or minced
  • 2 carrots; chopped
  • 2 Tbsp. olive oil
  • 1 tsp curry powder
  • 1 tsp ground cumin
  • 4 cups water
  • 1 veggie bouillon cube
  • optional: chopped fresh cilantro, cayenne
method:

Bake squash at 400 f. until softened enough to remove skin; about 25 min.

Remove skin from squash and chop into chunks.

In a large, heavy saucepan on medium heat saute onion, garlic, carrot and squash in olive oil for about 5 minutes.

Stir in curry & cumin and cook 1 more minute.

Add water & bouillon cube, bring to a boil.

Reduce heat and simmer for about 25 minutes, or until all veggies are tender.

Puree in blender until smooth.

Top with optional cilantro and cayenne when serving.




Recipe source: "The North Shore Outlook"; Dec. 2005

lentil soup



ingredients:

  • 1 cup brown lentils
  • 8 cups water
  • 1/2 veggie bouillon cube
  • 1/2 red pepper
  • 1 small - med. onion
  • 2 carrots
  • 1/2 - 3/4 leek
  • 1 1/2 cups corn (optional)
  • 1 tomato (optional)
  • 1 - 2 cloves garlic; crushed
  • 2 bay leaves
  • 1 tsp. ground savory
  • 1 tsp. basil leaves (optional)
  • 2 Tbsp. olive oil
  • salt & tamari or soy sauce to taste
method:

Bring lentils to a boil in a large pot; add bouillon cube and simmer for 30 min.

Chop veggies and add to lentils along with herbs, & some salt.

Simmer another 20 min.

Turn off heat. Add olive oil and more salt & tamari / soy sauce if desired.




Recipe adapted by Trudel from "Cooking from the Right Side of the Brain"

mains

tofu

spicy broccoli & tofu
gingered yams / sweet potatoes & tofu

grains

cran-orange & grains salad
wild rice & apple salad

soups

lentil soup
curried squash soup
cream of cauliflower soup

coconut macaroons


how many: 12 large or 24 small macaroons
how long: 12 min. not including baking & chocolate topping

ingredients:

  • 1 cup soy or rice milk (preferably vanilla)
  • 1/4 cup organic cane sugar
  • 1/4 tsp salt
  • 2 Tbsp. flour
  • 1 tsp. vanilla
  • 3 cups firmly packed shredded sweetened coconut
method:

Preheat oven to 350.

Pour soy milk into a saucepan and bring to a boil over medium heat. Add cane sugar and salt. Whisk in flour.

Boil for about 2 min. and lower temperature to medium-low and cook until it is slightly thinner than pudding (about 5 min).

Remove from heat and stir in vanilla.

Mix in shredded coconut, combine well.

Drop rounded tablespoonfuls onto a parchment lined cookie sheet.

Bake for about 16 min. or until golden.

chocolate coating:

once macaroons are fully cooled & set, melt 3/4 cup of vegan chocolate* in a double boiler. Once melted, dip in the macaroons and place on parchment paper to set.


*most dark chocolate contains no dairy; check ingredient listings to be sure




Recipe source: vegweb.com

sides

spicy broccoli & tofu
gingered yams / sweet potatoes & tofu
yummy n' easy cauliflower

Sauces:

cheater chutney

salads

black bean & quinoa
cran-orange & grains
dressing for carrot / beet salad
japanese carrot
wild rice & apple

spicy broccoli & tofu



ingredients:
  • 2 large broccoli crowns

  • approx. 200 gm. firm tofu

  • 1 Tbsp. olive oil

  • 3 small or 2 large cloves garlic (minced or crushed)
  • 2 - 3 tsp. mustard seeds

  • 1/4 cup toasted almonds; optional

method:

Separate broccoli florets & cube tofu into desired size of cubes.

Heat olive oil in pan. Sprinkle mustard seeds into pan, immediately covering with a lid. Turn heat on low-medium so seeds don't burn.

Once seeds have stopped popping add garlic. Stir until slightly browned.

Add broccoli and tofu, mixing well with seasonings. Stir fry until tender. Mix in almonds if desired.


Recipe by: Trudel; spring '08

sweet things

cookies

chocolate almond cookies
coconut macaroons
date filled cashew cookies
ginger snaps
oatmeal rasin basics

cakes & squares

banana walnut bread
chocolate chocolate cake
coconut raspberry squares
pineapple upside-down cake
the real deal pound cake
pumpkin pie bars
harvest cake w/ "buttercream" frosting
un-brown brownies
vanilla cake with chocolate raspberry frosting



muffins

cranberry orange muffins

award-winning lemon poppyseed muffins

grand desserts

chocolate mousse
blueberry "cream" pie
raspberry banana apple crumble
pumpkin pie

other

cinnamon buns
co-co orb balls
vanilla "buttercream" icing
truffles

pies

pie crust
apple pie with carmel topping

gingered yams / sweet potatoes & tofu


Nice and simple - can't go wrong...

  1. Judge the amount of yams or sweet potatoes you have on hand
  2. Chop them into roughly large, 1" sized cubes
  3. Decide how much tofu (firm works better than soft) you want to use
  4. Cube the tofu into a desired size
  5. Select a casserole dish that will fit the root veggies, plus the tofu, when chopped
  6. Place the veggies & tofu in the dish
  7. Drizzle with olive oil
  8. Sprinkle with salt
  9. Sprinkle copious amounts of good quality powdered ginger overtop
  10. Cover with a lid
  11. Bake at 400 for 30 minutes


Recipe by: Trudel; March '08

raspberry banana apple crumble













Move over apple cobbler, here comes the ultimate in fruity crumbles!


fruit base:
  • 2 cups "juicy" fruit - frozen raspberries (or strawberries), or fruity pie filling

  • 1 apple; chopped

  • 2 bananas, sliced into thin wedges

  • large handful dates; chopped

  • handful of cranberries

  • 2 tsp cornstarch

  • 2 tsp carageenan or xantham gum

crumble topping:
  • 2 - 2 1/2 cups rolled oats (not quick oats)

  • 2 handfuls slivered almonds

  • 3 handfuls walnut crumbs

  • 1/4 cup oil (coconut, or safflower)

  • 1/4 cup maple syrup

  • 1/4 tsp salt
method:


Preheat oven to 350.

Combine all ingredients for fruit base in a large bowl. Transfer to a large baking dish / casserole dish.

Combine all ingredients for crumble topping and spread evenly overtop of fruit, pressing down to make a firm layer.

Bake in oven about 30 min., or until top is golden.



Recipe by: Trudel; Jan.08

chocolate mousse


ingredients:
  • 1 package silken tofu (about 300 grams)
  • 1/2 cup soy milk (vanilla, chocolate or plain)
  • 2 Tbsp cocoa powder
  • 5 oz. non-dairy chocolate chunks (about 1 cup)**
**most dark chocolate is non-dairy

method:

Blend together tofu, soy milk and cocoa powder in a blender.

Melt chocolate in a double boiler. Once melted, quickly pour into blender and blend until mixed completely.

Pour into serving dish (or several small dishes) and chill in fridge.




Recipe by: This isn't mine, but I just can't recall where I found it...

Perfect Pumpkin Pie


This is "THE" official recipe in my house for pumpkin pie. I was fooling around with some pumpkin pie making ingredients and thought I'd see how this turned out as I've never been 100% pleased with my pumpkin pie recipes in the past (usually too strong tasting and too gooey / wet). Well, I finally hit the nail on the head! The key is to puree it in the blender past what you think it'll need to make it extra silky smooth.

ingredients:

  • 1 28 oz can pure pumpkin (not pie filling)
  • 320 ml coconut milk (canned, regular, not light; this amount is 2 mini-cans)
  • 1.5 cups brown sugar or organic cane sugar
  • 1/2 tsp salt
  • 2 tsp plus a few shakes allspice
  • 1/5 - 1 tsp cinnamon
  • 2 tsp vanilla extract
  • 7 Tbsp corn starch (or arrowroot powder)
crust:

  • your favorite pie crust recipe
method:

Preheat oven to 350 degrees
In a food processor, blend together all ingredients. Blend until very smooth. Blend past what you think is done, and then it will be smooth enough. Adjust flavouring to your taste if necessary (more spices, sugar, etc).
Pour into a pie shell.

Bake at 350 for 1 hour.

Remove from oven and let set at room temperature for about an hour. Place in fridge and let set for 4 hrs before serving, or preferably overnight.


date filled cashew cookies



date filling:

  • 1 cup pitted dates
  • 2/3 cup water
  • 1/4 cup maple syrup
optional topping:
  • shredded Coconut
cookie:
  • 1 cup raw cashews
  • 2/3 cup water
  • 1/2 cup granulated sugar of your choice
  • 1 teaspoon vanilla extract
  • 1 tsp. maple extract (optional; if not avail. use 2 teaspoon vanilla)
  • 3/4 teaspoon salt
  • 2 cups flour (any blend will do - white, wheat, spelt, etc.)
  • 2 teaspoons baking powder
prepare filling:

Place dates and water in small saucepan and cook over medium heat about 10 minutes. Add maple syrup and blend the mixture in a blender. Pour into a small bowl and set aside until needed.

cookies:

Place first 6 ingredients in blender (doesn't matter if there's some date filling residue). Blend until smooth.

Combine flour and baking powder in a large bowl. Pour blended mixture overtop and combine well.

Form small balls (roughly 1 tablespoon in size) by rolling between your hands. Place on cookie sheet. Using your fingers, make deep wells in each cookie and fill with the date filling. Top with shredded coconut if desired.

Bake @ 350 degrees for 15 minutes.

Remove from cookie sheet and allow to cool on a cooling rack.

Makes: 28+ (depends on size)

Preparation time: 30 minutes


Recipe by: Trudel

black bean & quinoa salad



ingredients:

  • 1/2 cup quinoa
  • 1 cup white corn
  • 2 green onions; chopped
  • 1/2 cup chopped tomatoes
  • 1/2 cup chopped celery
  • 1/2 cup chopped red peppers
  • 1 can black beans, drained and rinsed
dressing:
  • 3-4 tablespoon olive oil
  • 2 Tbsp lemon juice or balsamic vinegar
  • 1 clove garlic; minced
  • salt and pepper to taste
  • freshly chopped cilantro
method:

Soak quinoa for five minutes then drain. Cook either in vegetable stock or water for 15 minutes. Add corn in the last five minutes of cooking if using frozen. Drain and cool.

Mix the remaining ingrediants in a bowl. (Substitutions can be made for the vegetables...red onions, grated carrots, etc...)

Pour the dressing overtop and mix well.

ginger snaps















dry:
  • 2 cups flour
  • 1 tsp. baking soda
  • 1/4 tsp salt
  • 1 tsp. ginger powder
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground cloves
wet:
  • 1/2 cup sunflower oil
  • 1/4 cup molasses
  • 1/4 cup soy milk
  • 1 cup organic cane sugar
  • 2 tablespoons freshly ground ginger
  • 1 tsp. vanilla
topping (optional) :
  • turbinado sugar (or demerrera sugar)

method:

Preheat oven to 350.

Combine dry ingredients in a large bowl.

Whisk together wet ingredients until well blended.

Pour the wet mixture over the dry and stir until thoroughly combined.

Using a deeply-rounded tablespoon measuring spoon (some are flat, some are circular and deep - that's the kind you want here) drop tablespoon-fulls of the batter onto a parchment lined baking sheet. The cookies will flatten and spread to the sides, so leave a good amount of space between them.

Top with the turbinado sugar by sprinkling overtop and pressing in the granules very lightly.

Bake 11 min. Let cool on cookie sheet 5 min. then transfer to wire cooling rack.


Recipe by: bunnyfoot.blogspot.com

chocolate almond cookies















These are what angels eat in heaven...all...day...long

dry
:
  • 3/4 cup flour
  • 1/4 cup cocoa powder
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/3 cup chopped toasted almonds
  • 1/2 cup chocolate chips
wet:
  • 1/4 cup sunflower oil
  • 1/3 cup maple syrup
  • 1/4 cup sugar
  • 1 tsp. vanilla or almond extract
method:

Preheat oven to 350.

Chop whole almonds, then measure off 1/3 cup, then toast for no more than 10 min.

In a large bowl combine all dry ingredients.

In a smaller bowl whisk together wet ingredients until well blended.

Pour wet mixture into dry and stir until combined. The batter will be thick, and it will seem as though there are too many chocolate chips for the amount of dough. (I know, you ask, how can this possibly be?)

Roll dough into little balls between your hands and flatten into thick disks on a parchment lined baking sheet.

Bake 11 min for crisp cookies, 10 min. for slightly softer cookies.

Cool on wire rack.

Try not to eat them all in one day.


Recipe by: bunnyfoot.blogspot.com