Recipes

TOFU CHEESE CAKE

Blend till smooth:

1 cup pineapple juice (100% or concentrate)
1 pk silken Morinu firm tofu or 1 ½ cup water pack tofu
¼-⅓ cup cornstarch (more for firm result)
1 can coconut milk
1 cup sugar/honey (or use less and add stevia)
1 T vanilla
1 T lemon rind or 1 tsp lemon flavor
1 T lemon juice
1/4 tsp salt
¼ cup raw cashew nuts (optional)

Pour into pie shell and bake at 350˚F for 45-50 minutes.(till firm)
Let set (or refrigerate) for 2 hours or more and top with desired toppings*

*Berry Sauce to be posted soon:)

SUSHI CAKE


Marinate:

roasted bell pepper, sliced olive oil

fresh basil crushed garlic

salt

Prepare:

½ cup cashew mayonnaise

1 cup carrot “tuna”

1 avocado, sliced

1 cup scrambled tofu (optional)

2 sheets nori seaweed, broken into pieces

Mix:

3 cups brown rice, cooked

¼ cup toasted sesame seeds

3 T juice from your choice of citrus fruits 1 tsp sea salt

In a pie pan layer plastic wrap and put a thin layer of scrambled tofu, carrot tuna, roasted pepper at the bottom of dish.

Add a layer of the rice mixture, add a layer of avocado, mayonnaise and seaweed, ending with another layer of rice.

Cover with a plastic wrap and press the content firmly into the dish.

Place a large plate on top of the dish and flip it over to serve.

Garnish with fresh vegetables such as:

Cucumbers, yellow squash, zucchini, radish, shredded or sliced thin (Try using spiral slicer)

TOFU SPINACH QUICHE
Drain well:

12 oz. of frozen spinach, thawed (or steamed broccoli, asparagus, etc.)

In large bowl mix together (to make tofu filling):

2 ½ c. tofu

⅛ c. yeast flakes

⅛ c. chives

¾ T. onion powder

½ T. garlic powder

3 T. Chicken-style seasoning

¾ t. oregano

In a medium saucepan sauté vegetables with a little olive oil:

¾ t. Italian seasoning

1 T. minced garlic

medium onion (minced or sliced thin)

¼ c. pimentos or sliced bell peppers

½ c. sliced black olives and/or mushrooms

Combine tofu filling and the sautéed vegetables with:

¾ c. to 1 c. of pimento cheese sauce

Fill crust with the above mixture.(spread evenly)

Top with:

1 ¼ c.  pimento cheese sauce

Bake in oven at 350˚F for 45 minutes.

*May double the amount of spinach if more vegetables are desired.

FLAKEY PIE CRUST (One 9″ Two Crust Pie)

Blend together well:

1 ¾ c whole wheat pastry flour

1 c unbleached flour

1 ½ t salt

¾ c canola or olive oil

¼ c cold water

Mix together; form into two balls; flatten one ball on wax paper; cover with another layer of wax paper and roll out.

Place in pie pan and trim

Fill the pie pan with whatever you are making;

Repeat for the next ball;  after the top crust is placed on, flute the edges to your style.

Bake at 425˚F for 35 – 50 minutes depending on the filling.

Enjoy the fruit of your hands!


SLICEABLE CASHEW “CHEESE”

Blend and cook in a pot stirring constantly:

2 cups water

1 T agar powder

½ -¾ cup raw cashew (use more for richer taste)

1/4 cup yeast flakes

½ cup pimentos

1 T tahini or roasted sesame seeds

1 T onion powder

1/4 tsp garlic powder

1 ½ tsp salt

3 T lemon juice

Put the mixture into mold and refrigerate for several hours.

Slice and Enjoy!

 

 

Carrot Macaroons

 1 cup grated raw carrots, packed 

½ cup water

½ cup honey

1 tsp. vanilla

1½ cups coconut (unsweetened)

1 cup oat flour

½ tsp. salt

Make oat flour by blending oats or grinding a little at a time in a coffee grinder. Mix all ingredients. Dip a small scoop into water and firmly pack dough, drop on non stick cookie sheet. Bake at 325°F for 20 minutes until golden.

 

 

Tofu “Egg” Salad 

2 c. mashed tofu (1 lb.)

1/3 c. soy mayonnaise

¾ tsp. salt

¾ c. finely chopped celery 

½ c. finely chopped onions 

1 ½ tsp. onion pwd.

½ tsp. garlic pwd.

½ tsp. turmeric 

1/3 c. finely chopped ripe olives

1 tablespoon herbs and/or seasoning of your choice
3-4 fresh mint leaves (optional)

 

 

Carrot “TUNA”

1. Mix:

2 cups carrot pulp from juicing (Enjoy the juice first!!)

1 cup vegan mayonnaise or cashew mayonnaise

½ teaspoon sea salt

3 tablespoons nutritional yeast

1-3 tablespoons extra virgin olive oil or flax seed oil (optional)

½ cup chopped olives

2 cups chopped vegetables (onion, celery, tomatoes, bell peppers, parsley, scallion, etc.)

1 tablespoon dry herbs (basil, parsley, chives, oregano and/or Italian herbs)

2. Try adding:

1 teaspoon or more of your favorite seasonings



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