Taco Salad

Ingredients:

4 burrito-sized flour tortillas
cooking oil spray
1 11-ounce can corn
1 pound ground soy "meat"
1 1/2 cups chunky-style salsa
1 teaspoon each: chili powder, cumin, ground annatto (optional)
1/2 teaspoon garlic powder
6 cups torn romaine lettuce leaves
2 green onions, white and green part, sliced
2 small avacados, sliced just before serving

Dressing:
1/4 cup mirin (sweet rice wine)
1/4 cup soy sauce
2 tablespoons rice vinegar
juice of 1 lime (about 2 tablespoons)

Preheat oven to 350F. Push a tortilla into an 8-inch cake pan or other small pan to make a bowl shape. Spritz lightly with cooking oil spray and bake for 8-10 minutes or until golden. Repeat with other tortillas. Set aside.

Set oven to broil. Drain corn well and spread on a lightly oiled baking sheet. Broil 2-3 inched from heat for 5 minutes, or until corn begins to brown, stirring frequently.

Stir together soy "meat", salsa and spices in a sauce pan and heat.

To assemble salads, place 1 tortilla bowl on each of 4 plates. Toss together 3 tablespoons of dressing with lettuce and green onions and add to bowls. Put salsa mixture in the center of the lettuce, and top with corn and avacodo slices. Spoon more dressing on top.

Serves 4

Note: The dressing is very good with asian-inspired salads, too.

Adapted from Vegetarian Times.

Cranberry Orange Cake

Ingredients:

2 cups flour
3/4 cup sugar
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup orange juice
1/3 cup vegetable oil
1 tablespoon orange zest
1 teaspoon Vanilla
1/2 teaspoon Ginger
2 clementine oranges, separated
1/2 cup dried cranberries

Directions:

1. Preheat oven 350 degrees F.

2. In round cake pan, mix together dry ingredients (flour, sugar, baking powder, baking soda, and salt). Make a well in the center.

3. Add orange juice, vegetable oil, orange zest, vanilla, and ginger.

4. Add clementine pieces and cranberries; mix until just thoroughly mixed.

5. Bake for 40 to 45 minutes.


Source of recipe: Modified by picky vegans recipe

Makes: 8 servings, Preparation time: 15 minutes, Cooking time: 40 minutes

Vegan Chocolate Cheesecake

Use your favorite graham cracker or cookie crust. The basic idea is 25 sandwich cookies (oreo style, any flavor) crushed with 1/3 cup margerine and 1/4 cup sugar. Chop it up in the food processor then press it into the bottom of an 8" springform pan.

Preheat oven to 350.

You'll need an 8" springform pan (as noted above) and a watertight 10" pan (I use my spaghetti pot) to use as a water bath. Spray 8" pan with oil.

Ingredients:

2.5 packages (8 oz each) vegan cream cheese
3/4 cup granulated sugar
1.5 tsp vanilla
2 T ener-g egg replacer dissoved in 3/4 cup water (this is not according to ener-g package directions)
1 package (2 cups measured) chocolate chips, melted
3/4 cup whipping cream (Rich's or Silk coffee creamer)

Combine cream cheese and sugar in bowl. Beat with electric beaters on medium until fluffy. Add vanill, egg replacer (dissoved in water), and melted chips, beating well after each addition. Add cream, beat well.

Put 8" pan into 10" pan. Pour batter into 8" pan. Fill 10" pan with water half way up the sides of the 8" pan.

Bake 1 to 1.5 hours until the cake rises and starts pullng away from the sides of the pan. The middle will be shiny but will not look set. It's fine, take it out. Let it rest on the counter until it's cool enough to remove the 8" pan from the 10" pan. Then (here's the part that kills me) put the cake in the frige for at least 12 hours, preferably 24.

Top with whipped cream if desired. The Soy Whip that you whip yoursef (sold at Pangea) is really good.


This recipe is adapted from the Delicious Choices recipe book.

Orange Chicken Style Tofu

Ingredients:

3 tablespoons olive oil, divided
1 pound extra firm tofu, drained and pressed, chopped into bite sized pieces
2 garlic cloves, minced
2 green onions, chopped
1/4 cup + 2 tablespoons water
1 tablespoon orange juice
1 tablespoon lemon juice
1 1/2 tablespoons vinegar
2 tablespoons soy sauce
1/4 cup packed brown sugar
1/2 teaspoon red pepper flakes, to taste
2 teaspoons cornstarch
1 tablespoon water
hot cooked rice, to serve

Directions:

1. Saute tofu in 2 tablespoons oil until browned. Meanwhile, in a small saucepan, saute garlic and green onions in remaining 1 tablespoon oil until garlic is golden.

2. Add water, orange juice, lemon juice, vinegar, soy sauce, brown sugar, and pepper flakes. Bring to a boil. Reduce heat to medium.

3. In a small cup or dish, mix together cornstarch and water until thoroughly blended. Pour cornstarch mixture into sauce, stirring constantly.

4. Cook, stirring, over medium heat until sauce thickens to your liking. Remove from heat and combine with tofu until completely coated. Serve over rice.

Use more or less cornstarch mixture depending on how thick you like your sauce. You can also add ginger if you like that flavor. Or orange peel or orange juice concentrate for more orange flavor. Enjoy!

Makes: 1-2 servings depending how hungry you are
Preparation time: 5 minutes
Cooking time: 20 minutes

Banana Popsicles

Bananas halved
Stick in popsicle sticks (optional)
Dip in: soy milk, soy yogurt, jam, or butters (peanut, almond, etc).
Roll in: wheat germ, flaxseed meal, carob chips/powder, or chopped nuts.

Wrap in plastic wrap. Freeze. Eat. Enjoy.

Spinach and Salsa Burritoes

Ingredients:

2 cups cooked grains (see note)
1 cup cooked beans (see note)
1 10-ounce package frozen spinach, thawed and squeezed dry.
1-1/4 cups chunky-style salsa
1 tablespoon chili powder
1 teaspoon cumin
6 burrito-sized (large!) flour tortillas
olive oil spray

Preparation:

Preheat oven to 325.

Mix together the grains, beans, spinach, salsa, chili powder, and cumin. Divide among the 6 tortillas and roll up, tucking in the ends. Spray or brush lightly with olive oil. Bake for 12-15 minutes or until lightly golden, turning over once.

Note: This recipe is extremely versatile, and an easy way to use up those bits of things that you have in the freezer. You can use more beans or no beans, or sub some packaged burger crumbles, reconstituted tvp or tofu that’s been frozen, thawed and crumbled, for some of the grains. It all works, as long as the total of grains + beans + soy is about 3 cups.

These freeze well, either before or after baking.

French Bread Pizza

Adapted from Joanne Stephaniak's The Ultimate Uncheese Cookbook

1 loaf French bread, cut in half width- and lengthwise
1/2 lb. firm regular tofu, rinced, drained, and crumbled
2 T tomato paste
2 T olive oil
1 T tamari or balsamic vinegar
1 t ground fennel or dried basil
1 t dried oregano
1 t crushed garlic
1/8 to 1/4 t cayenne (I omitted this)
Salt and pepper

Preheat oven to 450. Put bread on baking sheet or pizza stone. Mix all other ingredients in food processor until it becomes a paste, then spread it on the slices of french bread. Cook until topping is browned and bread is crisp (10 - 15 minutes). Eat it while it's hot!

Basic Barbeque Seitan

You don't have to get fancy to make seitan taste fabulous! This simple recipe is tasty on its own or in a sandwich.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Ingredients:

1 package prepared seitan, or about 14 oz, cut into strips
1/2 yellow or white onion, diced
2 tbsp olive oil
1 cup barbeque sauce

Preparation:
Sautee onions in olive oil until soft, about 3-5 minutes.

Add seitan and cook until just barely golden brown, about 3-5 minutes, stirring frequently.

Add barbeque sauce, and stir well. Reduce heat and allow to simmer until sauce has cooked down, about 10-15 more minutes.

Mexican Seitan Fajitas

Colorful seitan fajitas look just like real meat, but are, of course, lower in fat and cholesterol-free. Wrap these vegetarian fajitas in a flour tortilla and serve with Mexican rice and beans for a complete meal.

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Ingredients:

1 package seitan, about 1 pound, cut into strips
1 red bell pepper, cut into strips
1/2 onion, chopped
3 cloves garlic, diced
1/2 tsp chili powder
1/2 tsp paprika (optional)
1/2 tsp cumin powder
2 tbsp soy sauce
3 tbsp olive oil

Preparation:
Sautee onions and garlic in olive oil until onions are soft, about 3-5 minutes.

Add remaining ingredients and allow to cook, stirring frequently for 7-10 minutes, until seitan is thoroughly cooked.

Wrap in flour tortillas and serve plain or with taco sauce, homemade guacamole, cheese and sour cream and enjoy!

Raspberry Lime Muffins

Ingredients:

2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 lime, zested
3/4 cup turbinado sugar
1 cup nondairy milk (I use soy)
1/3 cup canola oil
2 1/2 tablespoons lime juice
1 tablespoon white vinegar
1 cup raspberries (fresh or frozen)

Directions:

1. Preheat oven to 400 degrees F. Grease muffin tin. In a large bowl, combine flour, baking soda, salt and lime zest.

2. In a medium bowl, combine sugar, milk, oil, lime juice, and vinegar. Mix well. Add to flour mixture. Stir until just blended.

3. Gently fold in raspberries. Fill muffin cups 2/3 full. Bake 20 minutes or until toothpick inserted into muffins comes out clean.

4. Remove from oven. Let sit for 10 minutes. Remove muffins from tin and cool on a wire rack.

Serves: 12, Preparation time: 30 minutes

Taco or Burrito Filling

Ingredients:

1 pound burger-style crumbles or broken up patties
2 tablespoons vegetable oil
1 (15 ounce) can kidney beans, drained and rinsed
1 (6 ounce) can tomato paste
1 (1 1/4 ounce) package taco seasoning
1 cup water

Directions:

1. Using a large skillet, stir fry the crumbled meat substitute in the oil until browned.

2. Mash beans. When the meat is done, put the tomato paste, taco seasoning, mashed beans, and water into the skillet and stir until mixed.

3. Cover and let simmer on low heat until it bubbles. Use as a filling for tacos or burritos, or alone as dip.

Serves: 6, Preparation time: 30 min

Vegan Spicy Chilli

Vegan Spicy Chili

Ingredients:

2 (15 ounce) cans dark kidney beans
2 (15 ounce) cans pinto beans
2 (15 ounce) cans chili beans
1 medium-sized onion, chopped
1 large tomato, diced
1 (16 ounce) can tomato sauce
1-2 tablespoons jalapeno peppers, minced (I use pickled)
2 tablespoons jalapeno juice
1/2 cup lentils, optional
1 teaspoon seasoning salt
1 teaspoon mild chili powder
1 teaspoon black pepper
1/2 teaspoon garlic powder

Directions:

1. Place all the ingredients in crockpot.

2. Cook 6-8 hours on low.

I like to get mine ready in the morning and let it cook all day on low. When I come home, its ready! Cornbread is a must with this. Be careful, this can be very spicy! You may want to adjust the amount of jalapeno juice.

Serves: 6-8, Preparation time: 8 hours

Vegan Pie

Vegan Key Lime Pie

Ingredients:

2 8 oz. containers vegan cream cheese
2 tablespoon soy milk
1 cup natural sugar
1 teaspoon vanilla
2 teaspoon grated lime peel
4 tablespoon lime juice
2 tablespoon cornstarch
1 9inch vegan graham cracker crust
sliced strawberries

Directions:

Preheat oven to 350 degrees. Blend cream cheese, soymilk, vegan sugar, vanilla, grated lime peel, lime juice and cornstarch until smooth. pour mixture into graham cracker crust, place on baking sheet and bake for 40 minutes. Let cool, refrigerate overnite. Top with sliced strawberries.

Serves: 8

Preparation time: 1 hour



Tofu Pot Pie

Ingredients (use vegan versions):

2 prepared pie crusts
1 1/2 large potatoes, chopped
water, veggie broth or bouillon to boil potatoes
2 handfuls white onion, chopped
1 pound frozen mixed veggies (I use carrot/pea/corn/green bean blend)
3/4 pound extra firm tofu, cut into 1/2" cubes
6 cloves garlic, minced
1 stick (1/2 cup) vegan butter (I use Earth Balance), divided
whole wheat flour, as needed
dried thyme, to taste
dried poultry seasoning, to taste
salt and pepper, to taste
nutritional yeast, to taste, optional

Directions:

1. Preheat the oven to 350 degrees F and set aside one of the pie crusts on a baking sheet. Boil the potatoes in a large pot of vegetable broth (water is fine too, but you'll have to add extra spices later). When the potatoes are almost done, add the onions and at least half the bag of vegetables.

2. Let them cook a few minutes, then pour off some of the broth, if needed. You're going to be adding flour to the mix to make a thick saucy filling, so it's up to you how much liquid you want to keep. Up to 1" liquid over the veggies is usually fine.

3. Add the tofu, garlic (save a couple small pieces), and about half the stick (1/4 cup) butter. Gradually stir in the flour until you've reached a nice, thick consistency. Add salt, pepper, poultry seasoning, thyme, and nutritional yeast, to taste.

4. Melt the rest of the butter with the extra garlic and a few pinches of thyme and pour some of it into the bottom crust. Dump the filling in to crust. Place the other crust on top and press the two edges together. Cut a few slits in the top crust and pour the rest of the melted butter mix on top. Bake about a half hour or until the crust is browned.

Serves: 6-8, Preparation time: 1 hour



Peanut Butter Pie

Ingredients (use vegan versions):

2 cups raw cashes
1/4 cup agave nectar
1/2 teaspoon vanilla
2/3 cup refined coconut oil
2 cups crushed graham crackers
6 tablespoon vegan butter
2 tablespoons cocoa powder
12 ounces vegan cream cheese
3/4 cup creamy peanut butter
1 1/4 cups powdered sugar
1 tablespoon nut milk (prefer almond)
1 cup mini chocolate chips

Directions:

Whipped Cashew Cream
1) To make the whipped Cashew Cream, put cashews in a bowl and add enough cold water to cover them. Cover the bowl and refrigerate overnight (around 12 hours of soaking). Drain the cashews and rinse under cold water. Place them in a blender with enough fresh cold water to barely cover the cashews. Blend on high for several minutes. I use a food processor and leave it on for about 5 minutes. Your want it to be ground as much as possible. If you don't have a food processor or a good blender, use a fine mesh sieve to give you a nice and smooth cream. Now you have thick cashew cream.

2) Place 1 cup of the cashew cream in a blender (there will be extra cream left over, you can make another batch of the whip cream for some pumpkin pie, which is what I tend to do). Add the agave nectar, vanilla, and a 1/4 cup of water to the cashew cream in the blender/processor. Blend until thoroughly combined.

3) At this point you need to have your coconut oil ready. You do this by warming it up on the stove until it becomes an liquid.
With the blender running, slowly drizzle the coconut oil in through the hole of the blender. Blend it until it is emulsified.
Pour into a bowl and chill in the refrigerator, covered, for 2 hours. Stir before serving.

Peanutbutter Pie
1) Prepare the pie crusts. Using a food processor, crush graham crackers and cocoa powder. Then slowly add the melted vegan butter until it is combined. Press onto a pie pan. DO NOT COOK. The crush is suppose to be a bit crumbly. Set aside while you prepare the filling.

2) Mix the vegan cream cheese, peanut butter, powdered sugar and almond milk with an electric mixer until it is smooth. Fold in the whipped cashew cream and mix until smooth. Add the chocolate chips and then pour the mixture into two prepared pie crusts. Freeze for at least 5 to 6 hours, preferably overnight. Thaw for 10 minutes before serving.

Source of recipe: I went on a quest to make my mom's frozen peanut butter pie vegan. I was successful and boy does this pie taste amazing! The cashew whipped cream is an adaptation of the Conscious Cook's version but mind adds very little water to keep it more firm, necessary for the pie. Keep in mind this pie has a few steps that require chilling and freezing. The cashews must be soaked over night. The whipped cream must be chilled for a few hours as well. So plan ahead! This frozen desert will definitely impress!

Makes: 2 Pies, Preparation time: 1hour prep and 5hr freezing, Cooking time: None




Mediterranean Vegetable Pie

Ingredients (use vegan versions):

1 eggplant, sliced
2 zucchini, sliced
2 onions, sliced
olive oil, as needed
1 head garlic
1 cup frozen corn
1 tablespoon tomato paste
2 pie shells
3 roasted red peppers
1 (8 ounce) package vegan mozzarella
oregano, to taste
salt and pepper, to taste

Directions:

1. Preheat oven to 400 degrees F. Brush two large baking sheets with olive oil. Place zucchini, eggplant, and onion on prepared baking sheets and brush with more olive oil.

2. Chop off top of garlic head, leaving the skin on. Place on tray with veggies and drizzle with olive oil. Roast in oven for 30-40 minutes, switching trays halfway through.

3. Mix roasted eggplant, zucchini and onions with tomato paste and the frozen corn. Squeeze roasted garlic from the head and divide between 2 pie shells, spreading on the bottom.

4. Spoon a layer of the roasted vegetable mix on top of the garlic, followed by the roasted red peppers, then vegan cheese, pepper, salt, and oregano.

5. Repeat layers (not including garlic). Bake pies in oven for 30 minutes or until the crusts are golden and cheese substitute is melted.

Serves: 5, Preparation time: 90 minutes

Vegan Muffins

Vegan Banana Muffins

Yields 6 Giant Muffins

1 cups soy milk (additional quarter cup may be needed)
1/4 cups oil
2 cups whole-wheat flour
1/4–1/2 cup brown sugar (for a sweet muffin, use 1/2 cup or more)
3 teaspoons baking powder
1/2 teaspoon salt
2-3 ripe bananas, mashed (potato masher works well)
1/2 cup wheat germ
1/2 cup walnuts, rough chopped

Pre-heat oven to 400º. Oil a 6-cup muffin tin. Mix together all ingredients until incorporated. Mixture will be quite thick. Add more soy milk if dry. Do not over mix. Mound the batter into the 6 muffin cups so it stands about an inch or so above each hole in the tin. Place on a cookie sheet (in case there is spillage) and bake for about 40-45 minutes, checking every 15 minutes. If muffins are browning too fast, lower temperature to 375º. Remove muffins and let cool 10-15 minutes before carefully removing and placing on serving platter. Delicious!

Recipe by Laura Theodore, The Jazzy Vegetarian.

Vegan Apple Muffins

For the muffins you'll need:

2 cups strong cinnamon tea (or any tea you love)
2/3 cup uncooked quick oats
1 1/2 cups whole wheat flour
1 1/2 cups unbleached white flour
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
1/2 tsp ginger (use more for a spicier cake)
1 1/2 cups vegan sugar (you can use white sugar if you like)
1/3 cup unsweetened applesauce
2 tbsp apple cider vinegar
2 tsp vanilla extract
1 apple, peeled and diced

Prepare the tea ahead of time by steeping three teabags in two cups of boiling water until cool.

Preheat oven to 350 F. Grease 13 X 9 baking pan.

Combine the dry ingredients, including the sugar, in a large mixing bowl. In a separate smaller bowl combine the tea, applesauce, vinegar, extract, and the diced apple. Mix the wet ingredients into the dry ingredients, and pour the batter into the prepared pan.

Bake for 25 minutes or until toothpick inserted in the center comes out free of crumbs.



Vegan Oatmeal Cranberry Muffins

Ingredients:

1 cup of all purpose flour
1 cup of oatmeal flour*
1 cup of soaked, dried cranberries, preferably sweetened
1/2 cup sugar
3 1/2 teaspoon baking powder
egg substitute to equal one egg
1/4 teaspoon salt (may be omitted)
3/4 cup soy or rice milk
1/3 cup neutral-tasting oil
a handful of sunflower seeds, chopped almonds, etc.

Directions:

*To make oatmeal flour, whizz oatmeal in a food processor until finely ground

Pre-heat oven to 400 degrees F.

Combine dry ingredients in a medium-sized bowl. Add wet ingredients, adding the egg replacer first. Add cranberries. Add seeds and/or nuts. Fold in until the batter is just moist; do not over-mix.

Fill prepared muffin cups 2/3 of the way full. Bake at 400 degrees for 18 to 22 minutes or until light brown. Let cool in pan for one minute; remove from pan to finish cooling.

Soy protein powder may substitute for a small part of the flour to boost the amount of protein in each muffin.

Serves: 12

Preparation time: 15




Vegan Blueberry Bran Muffins

Ingredients:

1-1/2 cups wheat bran
1 cup nondairy milk
2/3 cups brown sugar
6 tablespoons applesauce
1/2 teaspoon vanilla
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup blueberries (OR 1/2 cup raisins OR 1 chopped apple OR any combination of any fruit/nut of your choice!)

Directions:

1. In a bowl, combine wheat bran and milk; let stand for 10 minutes.

2. In another bowl, beat brown sugar, applesauce, vanilla. Add to wheat bran mixture.

3. In another bowl, sift together flour, baking soda, baking powder, and salt.

4. Add wet ingredients to dry. Fold in blueberries (or filling of your choice)

5. Bake at 350 degrees F for 16 to 20 minutes!


Makes: 12 muffins, Preparation time: 15 minutes, Baking time: 20 minutes


source: www.vegweb.com , http://www.foodaphilia.com

Irish Cream Pancakes

Ingredients:

1/4 cup vegan coffee creamer (like Silk Hazelnut Creamer; if you use plain, add 1 teaspoon almond extract)
3 tablespoons whiskey
1 tablespoon chocolate syrup
4 teaspoons WARM water
3 teaspoons Ener-G Egg Replacer
2 cups Bisquick-like baking mix (check ingredients)
1 cup nondairy milk
1 teaspoon vegetable oil + extra for pan
4+ drops green food dye (optional)
nondairy whipped topping (optional; like Soyatoo brand)

Directions:

1. Bailey's Irish Cream Substitute: In a bowl or container, thoroughly mix coffee creamer, whiskey, and chocolate syrup.

2. Egg Substitute: In a mixing bowl, mix Ener-G Egg Replacer and WARM water until smooth.

3. Pancakes: In a bowl, combine baking mix, milk, Irish cream substitute, egg substitute, 1 teaspoon vegetable oil, and food coloring; mix until smooth as well.

4. Cooking: In a pan, heat a coin-sized amount of oil over medium heat until slightly hot. Add batter and cook until the pancake starts to bubble and the bottom side of the pancake has become golden. Flip and continue cooking until the other side is golden.

5. Serve warm and topped with whipped cream. Enjoy!


Makes: 10 (4-inch) pancakes; Preparation time: 5 minutes


Source: www.vegweb.com

Carribean Rice

Recipe submitted by Kristine Foster gfoster@ny.tds.net

Ingredients:

1 cup jasmine rice (uncooked)
1 cup coconut
1/2 can crushed pineapple drained
1/2 red pepper, diced and 2 handfuls cashews
3 scallions, sliced lengthwise, then finely cut diagonally
1/4 -1/2 teaspoon (depending on your tastes) crushed red pepper flakes
1 bottle Arizona Style virgin pina colada beverage
1 8 oz. pkg. mori-nu silken tofu
1 bottle Arizona style pina colada
red food coloring drops to get pinkish color
sea salt & old bay seasoning

Directions:

Put 1st eight ingredients in large glass microwave safe dish and stir to mix well. Cover with wax paper and microwave on high for 5 minutes, then simmer for 18 - 25 minutes or until rice is tender and liquid is absorbed.

To make mock shrimps: soak tofu that has been shaped into little shrimps or prawns in dish with pina colada. add red food coloring so is pink in color like shrimps. Add salt and old bay seaoning to taste. soak for 2 hours. Then roll and coat shrimps with shake and bake seasoning for fish. Bake on cookie sheet sprayed with Pam for 10 minutes (5 on each side), and add to the rice casserole before serving..... Enjoy! Guaren'teed to make you sing; Ay Ay Ay...... I like to Mambo!

Serves: 4-6

Preparation time: 10 mins.


source: www.vegweb.com

Mandarin Coconut Whipped Pie

Ingredients:

Crust:
1 1/2 cup flour
1/2 teaspoon salt
2 tablespoons sugar
1/2 cup coconut oil
3 tablespoons vanilla soy milk

Filling:
1 banana
1 cup silken tofu
1/4 cup coconut oil
1/2 package Sour Supreme vegan sour cream (about 6 oz, or 1 cup volume)
1/2 cup margarine (unsalted)
1 egg equivalent (flax seed derived)
6 tablespoons sugar
1/4 cup flour
1 teaspoon vanilla
1/4 cup orange juice
1 cup shredded coconut
1 8oz. can mandarin oranges, drained
low sugar apricot jam (optional topping)

Directions:

Preheat oven to 425 F.

Mix together all crust ingredients, press into 9-in pie pan. Extend crust to the sides of the pan, also. Bake for 10 minutes. take out, and set aside. Reduce heat to 360 F. Cool pre-baked crust for 15 minutes (make filling).

Combine all ingredients listed above up to and including the 1/4 cup flour:
Mash together by hand first, to make banana small. Then beat, starting with lowest setting and increasing to fastest setting. Fold in the vanilla and orange juice, then beat again. Fold in the coconut and mandarin oranges. Pour into the cooled crust.

Bake at 360 for 45 minutes, then turn off oven and let pie stay in oven for 1 hour. Take out, cool for another hour, on the kitchen counter, covered.

Refrigerate. May be eaten at any time, best after refrigeration (because its more refreshing!)

I didn't make any topping for it, but low-vegan sugar apricot jam tastes well with it.

Serves: 8

Preparation time: 1 hour 15 minutes (plus cooling time)

Spicy Lentils and Rice

Ingredients:

3/4 cup red lentils
1/4 cup brown lentils
1 cup rice
salt for seasoning
1 tablespoon chilli powder (or as desired)
600 ml of water and stock

Directions:

1) Allow red lentils to soak for one hour or overnight
2) Cook the rice seperately, drain and put to one side
3) Combine the remaining ingredients in a pot bringing
the mixture to a boil, and then simmer for about an hour. Keep an eye on the process - do not allow the mixture to burn, add water as necessary.
4) Combine the rice with the lentil mixture and stir well. Season with salt the individual dishes.

Each serving, of approximately two cups, is approximately 500 calories. The meal is nutritious as it combines both grain and protein, and the chilli powder facilitates ones metabolism process. The amount made can be halved or doubled and the mixture can be frozen.

Serves: 4

Preparation time: 2 hours

Mango peach smoothie

Ingredients:

1 (6 ounce) package vegan peach yogurt
1 cup frozen mango
1 cup frozen peaches
1 banana
2 teaspoons sweetener (I use pure via)
1 cup orange juice
1/2 cup vanilla nondairy milk (I use soy)
1/4 cup vegan whipped cream, optional

Directions:

1. Blend ingredients, except whipped cream, together thoroughly in blender.

2. Top with vegan whipped cream, if desired.

Makes: 2 smoothies, Preparation time: 2 mins

Salsa de Llaja

Ingredients:

3 lbs fresh or canned tomatoes
1 small bunch fresh or 1.5 tablespoon dried cilantro (this is also called
fresh coriander or Chinese parsley)
1 small bunch scallions (you may substitute 1 medium onion)
1/3 cup red wine vinegar
4 cloves garlic
7-10 tomatillos (optional - see Note)
10-20 Fresh hot peppers (serrano or jalapeno peppers or a mixture)

Directions:

This is a very hot Mexican style salsa picante. Traditionally, it is eaten as a dip with tortilla chips, or spooned over anything that needs spicing up.

The name comes from most peoples first response to it - YAA HAAA. I aint kiddin about it being HOT.

The recipe is original. I would prefer, howe'ver, to call it traditional, as there is nothing particularly unusual about it.

Procedure:

1. Deseed the tomatoes and press out most of the liquid. The more you squeeze the tomatoes, the less liquid the salsa will be. Chop them moderately fine (1/4 inch or so). Put in a NON METALLIC bowl or jar.

2. If you are using fresh cilantro, wash it and discard the stems. Chop the leaves and add to the tomatoes. If you're using dried, just dump it in.

3. Chop the scallions, garlic and tomatillos and add.

4. Deseed the peppers (see Note), chop finely, and add.

5. Add the vinegar and mix well. If you are using dried cilantro, let it sit for a few minutes to let the dried leaves soften.

6. This is can be served immediately, although the flavors will be better mixed after a few hours in the refrigerator. It will keep indefinitely if refrigerated.

Notes:

1. Squeezing tomatoes is fun, but they tend to squirt. Watch your aim.

2. I have heard it said that tomatillos should be lightly steamed or microwaved before being added. I don't notice any difference either way.

3. Fresh hot peppers are a bit dangerous to handle. The oil that makes them HOT seems to stay on your hands forever. WASH YOUR HANDS with lots of soap after cutting them up and before touching your eyes or nose. Under NO circumstances use your thumbnail to scrape out the seeds. I did once and regretted it for a week. Some cookbooks insist that you wear rubber gloves while handling the peppers; I think this is a bit extreme. Do be careful, though.

4. This is supposed to be HOT. If you don't like this strength, feel free to reduce the number of peppers. Note also that the salsa will mellow a bit after a day or so in the refrigerator.

Note also that peppers may vary drastically in hotness depending on growing conditions. Taste to make sure. To check peppers for hotness, don't just pop a chunk in your mouth. If you do, all you will taste is hot. Put a small piece of the pepper on a tortilla chip, and eat the whole thing.

5. You can use pickled peppers here, but the taste is quite different, and, to my taste, far inferior. I prefer the taste of canned tomatoes, though. Around here (the Washington, D. C. area), it seems like all you can get fresh are the dreaded orange tennis ball tomatoes.

6. Just about any kind of capsicum pepper can be added. Different peppers will give different tastes. Experiment! Note that the serrano or jalapeno peppers mentioned above are quite small - reduce the number appropriately if you use larger peppers. The general rule for peppers is the smaller and greener it is, the hotter it is. Pepinos (very small and green) are spectacularly hot, while red bell peppers have practically no heat.

7. Dont let anything metallic sit in the salsa for any length of time. Metal (even stainless steel!) will cause an off taste as it dissolves.