Here is a sample menu with recipes for Breakfast, Lunch, Dinner and Dessert! Each receipe is easy to make and very tasty – try them out, you are sure to be satisfied! Hope you enjoy! We have recommendations for other cookbooks too..... But let’s get started with …
AppleJacks [Vegan Vittles, page 58]
¾ cup whole wheat pastry flour
1. Place the flour, baking powder, and cinnamon in a medium
mixing bowl, and stir them together.
Yield: 2 servings (4 small pancakes per serving)
Per serving: Calories: 213, Protein: 7 gm., Carbohydrates:
43 gm., Fat: 1 gm.
Vegan Sloppy Joes [How it all Vegan!, pg. 112]
In a blender or food processor, blend together the oil, onion, garlic, tomato paste, tomatoes, salt, basil, oregano, and pepper until you reach the desired consistency. Set aside.
In a medium bowl, pour the boiling water over the TVP and set aside for 10-15 minutes. In a medium saucepan, sauté the onions in oil on medium-high heat until translucent. Lower heat to medium and add the peppers, tomatoes, pickles, Braggs, chili powder, cayenne, allspice, salt, and tomato sauce. Simmer for 5 minutes. Add TVP to saucepan and stir together. Simmer on medium-low heat for another 20-30 minutes and serve over toast or on a bun.
Makes 2-4 servings.
Salad – Take your favorite combination of fresh veggie for Salad, and add this extra special salad dressing ….
Sesame-Orange Vinaigrette [The Saucy Vegetarian,
Combine all the ingredients in a small bowl, and whisk together until emulsified.
Makes about 1/3 cup. Per tablespoon: Calories 40,
Protein 2 g., Fat 0 g, Carbohydrates 4 g
Cheddary Cheeze Soup [Vegan Vittles, pg. 83]
1 medium potato, peeled and coarsely chopped
1 ½ cups lite silken tofu (firm), crumbled
1 cup low-fat, non-dairy milk
1. Place the potato, carrot, onion, and water in a 2-quart saucepan, and bring to a boil. Reduce the heat to medium, cover the saucepan with a lid, and simmer the vegetables, stirring once or twice, for 10 minutes or until they are tender.
2. Puree the soup in batches. To do this, transfer a small portion of the cooked vegetables, some of the cooking water, and a small of amount of each of the remaining ingredients except the milk to a blender. Process each batch until the mixture is completely smooth. Pour the blended soup into a large mixing bowl. Continue processing the rest of the vegetables, the cooking water, and the remaining ingredients in a similar fashion, adding them to the mixing bowl as they are blended.
3. Return the blended soup to the saucepan, and stir in the milk. Place the saucepan over low heat, and warm the soup through, stirring often, until it is hot.
Yield 5 cups
1 cup flour
Preheat oven to 350 degrees Fahrenheit. In a large bowl, stir together the flour, baking powder, cocoa, and salt. Add the sweetener, margarine, milk, and vanilla and mix together gently until “just mixed.” Spread in a lightly oiled casserole dish or loaf pan. Set aside.
In a medium bowl, mix together the sweetener and cocoa.
Sprinkle evenly on top of the cake mixture. Carefully pour the boiling
water over top. Note: DO NOT MIX THIS! It will do its own thing in the
oven. Bake for 40 minutes. To serve, scoop out portions and serve in a
bowl with ice cream (pg. 154).
Our thanks to Regina & Nicole for sharing some of their favorite recipes with us!
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