Garlic Press-
you can use it for ginger too!

Hummus

2 cups (or 2 15 oz cans) garbanzo beans
1/3 cup olive oil
The juice from 1 lemon (or 1/4 cup)
3 Tbsp tahini
(Tahini is ground sesame seeds -
at the grocery store you can find
it next to the peanut butter)
2 - 4 cloves garlic, minced
1/4 cup water
salt and pepper
Optional: pinch of paprika or cumin or fresh dill,
or anything you like!

Drain and rinse the garbanzos.
Put all ingredients in your food processor and blend on low for 3 - 5 minutes until it is nice and creamy!

We eat this with Pita bread, or toast, or spread on a whole grain tortilla topped with fresh spinach and rolled up.

Sushi

1 cucumber
2 carrots
1 avocado
1 bunch of scallions
1 red bell pepper

1 Package of seaweed sheets
Lundberg Organic Sushi Rice
salt
sugar
rice vinegar
S&B Wasabi
soy sauce
pickled ginger

Optional:
Mr. Yoshida's Sweet Teriyaki Sauce

"Sushi" means vinegar rice. (Not raw fish!)

Cook the sushi rice according to the directions on the package.

While the rice is cooking, wash your veggies and slice them in long skinny slices.
The green onions can be cut in 8 inch pieces.

In a small pan, saute the carrots in Yoshida sauce or soy sauce until they are bendy.

Rather than try to explain how to roll sushi, look at this great video on YouTube:
http://www.youtube.com/watch?v=q7-FWOGyqP8

I use a bread knife sprayed with cooking spray to cut the sushi roll into little slices - then serve with soy sauce, pickled ginger, and the wasabi!

Quiche
(this recipe can be made with 3 - 4 cups of any veggies)

1 lb firm tofu, drained
1/4 cup olive oil
2 carrots, chopped
2 celery stalks, diced
1 onion, diced
1 red pepper, diced
1 green pepper, diced
2 cups broccoli, chopped into small pieces
4 garlic cloves, minced
2 Tbsp Basil
2 Tbsp Oregano
2 tsp salt
1 tsp pepper
1 veggie bouillon cube
2 frozen whole wheat pie shells
a little more oil for sauteing veggies

Preheat the oven to 350F.

Heat a little oil in a large pan over medium heat. Add the onions and garlic and cook for a few minutes. Add the bouillon cube and the rest of the veggies and cook until they begin to soften.

Remove the veggies from heat.

In a food processor, combine the tofu, the olive oil, and the seasonings until well blended.

Add the tofu paste to the veggies. When well mixed, scoop the mixture into the pie shells and bake for 20 - 30 minutes. Tofu will puff up and turn golden. If you want it more browned, broil for a couple of minutes. Cool for 10 minutes and serve!

Tom Yum Thai Soup

1 14oz can coconut milk
1 cup fresh chopped cilantro
3 cups water
2 veggie bouillon cubes
1 large onion, chopped
4 cloves garlic, minced
1 - 2 fresh chilies, chopped and deseeded
4 green onions, cut into 1 inch lengths
2.5 Tbsp fresh lime juice
1 Tbsp peanut oil
1 8oz package firm tofu, cut into strips
2 stalks fresh lemon grass,
peeled and smushed
1 bunch of cilantro, chopped
(or 1 tsp dry)
1 14 oz can tomatoes
Cooked jasmine rice

Preheat oven to 350 F.

Cook the rice.

Place the tofu slices on an oiled cookie sheet and bake for 20 minutes.

Heat the oil in a large stock pot, then saute the onion, garlic, lemon grass, bouillon cubes, and chilies - until onion is cooked.

Add the water, coconut milk, and tomatoes. Bring to a boil, then reduce to a simmer. When the tofu is cooked (looking dry and browned) add it to the soup. Fish out the lemon grass stalks.

Add the cilantro, green onions, and lime juice, and serve with jasmine rice!

Curry Stew

2 Tbsp olive oil
1 onion, chopped
4 cloves garlic, minced
1.5 Tbsp curry powder
1.5 tsp cinnamon
2 bouillon cubes
6 carrots, halved and cut into 1-inch lengths
3 russet potatoes, diced
1 head of cauliflower, trimmed and chopped
4 cups of water
1 Tbsp agave nectar
1/2 cup raisins
6 roma tomatoes, diced
1 bunch fresh cilantro, chopped

Heat the oil in a large pot, over low heat.

Add the onion and cook until translucent. Add the garlic, bouillon cubes, curry, cinnamon, and a splash of water and cook 3 minutes more.

Add the carrots, potatoes, cauliflower, and water. Bring to a boil, then reduce heat and simmer, covered, until the veggies are tender.

Add the garbanzos and raisins and simmer uncovered for another 15 minutes.

Just before serving, stir in the tomatoes and cilantro.

Yams & Limas

2 large yams, diced
1 lb frozen lima beans
2 tsp olive oil
1 tsp brown mustard seeds
1 tsp cumin seeds
1 dried whole chili
1 onion, chopped
3 cloves garlic, sliced
1 Tbsp fresh ginger, minced
2 Tbsp fresh lime or lemon juice
1 bunch fresh cilantro, chopped
Salt

Boil the sweet potatoes for 25 minutes, until tender.

In another pot, put enough water in to just cover the lima beans. Bring to a boil, then simmer until beans are tender
(15 - 20 minutes.)

In a frying pan, heat the oil over medium heat.
Add the mustard seeds. When they start to pop and crackle, add the cumin seeds, red chili, onion, garlic, and ginger.

When the onion is golden brown, add the lima beans and the yams. Mix ingredients well, and add salt to taste.

Add the lime juice and cilantro, and serve!

Brussels Sprouts with Dill Tahini Sauce

1 lb of Brussels sprouts

1/2 cup tahini
1/2 cup water
2 cloves garlic, minced
1 lemon
2 Tbsp olive oil
1 Tbsp balsamic vinegar
1/2 tsp paprika
1/2 tsp salt
1 cup fresh dill

I learned how to make Dill Tahini Sauce from Veganomicon,so I'm not sure if I'm allowed to put it on my web site.
Just do yourself a favor and buy Veganomicon!!

It is a beautiful hard backed book that makes a a great birthday gift or wedding gift, even for omnis!

Wash the sprouts, trim off the ends, and slice each one in half. Place them in a steamer set in a large pot that has 1/2 inch of water in it. Bring the water to a boil, and steam for 10 -12 minutes.

While the Sprouts are cooking, put all of the other ingredients except the dill into a food processor. Mix until smooth.

Add the dill to the food processor, and pulse a few times, to make green flecks in the sauce.

When the Brussels Sprouts are cooked, drizzle them with some of the sauce.

The Dill Tahini Sauce is delicious on any steamed veggie - but try Brussels Sprouts, because you haven't had them in years, right?

Ridiculously Easy White Chili

2 Tbsp olive oil
1 white onion, diced
4 cloves garlic, minced
1/2 tsp cumin
3 bouillon cubes
1 cup of water
1 can of butterbeans, drained and rinsed
1 can of garbanzos, drained and rinsed
1 can of great northern beans
1 can of Mexicorn
1 can of white shoe peg corn
2 small cans of diced green chilies

Heat the oil in a large pot.

Saute the onion, garlic, cumin and bouillon cubes in the oil.

When the onions are tender, add the water and the chilies. Simmer for a couple of minutes.

Add everything else, stir well, and serve when hot!

It's weird, how good this tastes.

Brownies

2 cups whole wheat flour
2 cups beet sugar, or raw sugar
3/4 cups unsweetened cocoa powder
1 tsp baking powder
1 tsp salt
1/2 tsp cinnamon

1 cup soy milk
1 cup vegetable oil
1 Tbsp vanilla
1 cup dried cherries

Set oven to 350 degrees.

Spray a 9 x 13 inch pan with cooking spray.

Put all of the dry ingredients in the food processor. Mix well.

Add the soy milk, oil, and vanilla. Mix until well blended. You'll have to stir with a spatula a few times.

Add the dried fruit, and pulse in well.

Transfer everything to the baking pan, and bake for 25 - 30 minutes. Cool for 20 minutes before slicing.

So good, they don't need frosting!

Ginger Snaps

4 Tbsp coarse (turbinado) sugar in a saucer
2 cups whole wheat flour
1 tsp baking soda
1/4 tsp salt
2.5 Tbsp ground ginger
1/2 tsp cinnamon
1/2 tsp ground cloves
1 cup raw sugar, or beet sugar

1/2 cup canola oil
1/4 cup molasses
1/4 cup soy milk
1 tsp vanilla

Preheat the oven to 350 degrees.

Put all the dry ingredients, except the 4 Tbsp of turbinado sugar, in a food processor. Mix well.
Add all of the wet ingredients and mix until well blended.
You will have to scrape the sides with a spatula a few times.

The dough will be super-sticky. Divide in two, and place each half on a long piece of plastic wrap. (like 2 feet long)

Wrap the dough in the wrap, and carefully roll it into a big snake, about 2 inches in diameter. Put the wrapped cookie - snakes in the fridge for 30 minutes. (When the dough is cool, it cuts better.)

Cut the dough into 1/3 inch thick slices. Dab one side of each slice in the turbinado sugar, and put them on a cookie sheet.

Bake for 10 minutes.

Earl Grey Tea Cookies

2 cups whole wheat flour
1 cup raw unprocessed sugar
6 Earl Grey tea bags
1/2 tsp salt

1 tsp vanilla
1 tsp water
3/4 cup Earth Promise margarine

Preheat oven to 375 degrees.

Cut open the tea bags, and put the tea in the food processor with all of the other dry ingredients. Pulse together until the tea leaves are pulverized.

Add the rest of the ingredients and pulse until dough is formed.

Divide the dough in two, and place each half on a long piece of plastic wrap. (like 2 feet long)

Wrap the dough in the wrap, and carefully roll it into a big snake, about 2 inches in diameter. Put the wrapped cookie snakes in the fridge for 30 minutes.
(When the dough is cool, it cuts better.)

Cut dough into 1/3 inch thick slices.

Bake for 10 - 12 minutes. Let cool on sheet for 5 minutes, then transfer to a wire rack.

Pumpkin Spice Cake

One 18 1/4oz pkg Duncan Hines Moist Deluxe Spice Cake Mix

One 15oz can pumpkin

1 tsp vanilla

2 Tbsp water

Preheat oven to 350 degrees.

Spray a 9 x 13 inch pan with cooking spray.

Combine all ingredients in a large bowl, and use an electric mixer for 2 minutes. Batter will be VERY thick.

Put batter in the pan and bake for 22 - 24 minutes. It's so good you don't even need frosting!

Super Yummy Garbonzo Bake

4 cups cooked garbonzo beans
1/2 cup olive oil
2 cups vital wheat gluten
2 cups bread crumbs
1 cup hot water with 1 bouillon cube melted in
1/2 cup soy sauce
10 cloves garlic, minced
2 Tbsp lemon zest
1 tsp ground thyme
1 tsp dried leaf thyme
2 tsp paprika
1 tsp rubbed sage

How to Cook Garbonzo Beans (Chick Peas)

Fill a big old stock pot with a lot of water and add 4 - 6 cups of dry garbonzos. Soak overnight, or for 8 hours.

Rinse the beans and put fresh water in the pot. Bring the beans to a boil, then cover the pot and reduce the heat to a simmer. Add 1 tsp of salt, and simmer for another 30 minutes, or until the garbonzos are tender.

Preheat oven to 400.

Put the chickpeas in your food processor and just pulse a few times, until there are no whole beans left--but don’t make them a paste.

Put the ground chickpeas and all the other ingredients in a large mixing bowl and knead until well mixed. The gluten will get stringy. Weird!

Drizzle olive oil in the bottom of a 9 x 13 inch cake pan, then push the mixture in the the bottom of the pan. Once the mixture is evenly flattened in the pan, brush more olive oil over the top of the mixture.

Bake for 20 minutes, until it smells delicious and is sizzling. If desired, you can broil it for a couple of minutes to really brown the top.

This dish is delicious with mashed potatoes and steamed green beans! It tastes like Thanksgiving!

The Best Pesto You EVER Tasted!

1 large bunch of basil (about 3 cups, loosely packed)
2-4 large cloves garlic, minced
1/3 cup toasted pine nuts or walnuts
(or a combination of the two!)
1 tsp salt, or to taste
1/3 cup extra virgin olive oil
1/4 cup nutritional yeast
1 chopped orange or red bell pepper

Fear not the nutritional yeast. I used to avoid it because it just SOUNDS icky. Turns out, it is super yummy!

In a small frying pan, heat the pine nuts or walnuts over medium heat, stirring often until they brown a little bit.  You don’t have to add oil or anything, they just toast all by themselves!

Put all the ingredients in your food processor and blend until smooth and creamy.

Serve with pasta, steamed veggies, or use as a spread with bread or crackers.

Strawberry Spinach Salad

Salad:
1.5 lbs fresh spinach
2 Tbsp fresh Dill
4 tsp Toasted Sesame Seeds
1 pint fresh Strawberries, quartered.

Dressing:
3/4 cup oil
1/3 cup red wine vinegar
1/4 cup + 2 tsp sugar
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dry mustard
1/2 tsp black pepper
1/4 tsp salt

Combine dressing ingredients in a jar and shake well.

Toss with all other ingredients.  Yum!

Jamaican Grilled Tofu-

Like they have at the
Bozeman Community Food Coop Deli!
They generously gave us the list of ingredients:

5-6 pkgs (14 - 16 oz) of extra firm tofu:
frozen, thawed, drained, and pressed
(Our favorite brand for this recipe is West Soy)

For the marinade:

3/4 cup olive oil
1 cup red wine vinegar
1 cup tamari soy sauce
1 6oz can tomato paste
2 Tbsp ketchup
the juice from 2 lemons (at least 1/3 cup)
1/4 cup fresh minced garlic
1 Tbsp dried oregano
3/4 cup fresh minced ginger

How to mince ginger:
http://videos.howstuffworks.com/ming-east-west/3468-ginger-101-video.htm

To prepare the tofu: First, you must freeze the tofu. It must freeze and then be thawed to get that chewy texture.
Thaw the tofu. Rinse the tofu, and squeeze it like a sponge to get the water out.
Put a towel on a large cookie sheet. Now put a tea towel on top of that. Place the tofu blocks on top, then cover with another tea towel and another regular towel. Put another cookie sheet on top, and then heavy stuff on the cookie sheet - and put this in the fridge for at least an hour.
You want to squish out as much of the tofu water as possible.Once drained and pressed, slice the tofu blocks into pieces that are about 1/2 inch thick. With the West Soy brand, we get 3 slices per block.

To make the marinade: Blend all the ingredients in a food processor and pulse. Be careful, because this is a lot to put in the processor at one time!

Pour 1/2 of the marinade into your cookie sheets, then lay the tofu on there, and top with the remaining marinade.
Let it soak in at least an hour. It can soak all day, if you want!

Once marinated, grill the heck out of that tofu. We use an electric indoor grill, any grill will work...
Oh my Lord, it is so good you won't believe it.

Potato Salad

10 red potatoes, evenly diced
1 bunch green onions, chopped
2 stalks of celery, diced
1 red pepper, chopped
1 carrot, small dice
What else do you want to throw in there.  Grapes?

Dressing:
Fresh dill, as much as you want
1 ½ cup Vegenaise
1 bulb fresh garlic, roasted
1 tsp of: smoked paprika, crushed red pepper, thyme, sage, turmeric, and salt
2 tsp of: mustard powder
1 Tbsp Old Bay seasoning

Roast the garlic – I use a tiny little cute casserole dish and put the peeled cloves in there and drizzle with olive oil.  Bake at 350 for 45 minutes, use a toaster oven if you want.

Boil the potatoes, and keep checking on them, you don’t want them to get too smushy.

In a medium bowl, whisk all the dry spices together.  When the garlic is done, use a potato masher to squish it into the spices.  Then add the Vegenaise and fresh dill, and stir until evenly mixed.

In a large bowl, toss all the veggies together.  Once they are all mixed up, add the dressing.  Refrigerate until cool, if you can wait that long.  That’s ok, it’s good warm, too!

Broccoli Slaw

1 pkg broccoli slaw
4 cups fresh broccoli, chopped and blanched
1 red onion, slivered
1 cup raisins or crasins
1 cup sliced almonds (or walnuts, or sunflower seeds, or mix it up!)
1 cup McCormick Salad Toppins, garden vegetable
optional:  add grapes!

Dressing:
1 cup Vegenaise
½ cup brown sugar
1 Tbsp white vinegar

Mix the dressing ingredients in a small bowl.

Toss all the slaw ingredients in a large bowl, then mix the dressing in.

Fruit Crisp

Fruit :
8-10 cups any fruit mixture of your choice –
mix apples, pears, any berries, rhubarb…
¼ cup sugar
1 Tbsp cinnamon
1 Tbsp flour
The juice of one lemon (or a couple of limes)
Optional: ½ cup raisins or craisins

Topping :
¼ cup flour
¼ cup sugar
3 cups rolled oats
4 Tbsp Earth Balance margarine, melted
Optional:  ½ cup chopped walnuts

Preheat oven to 375.

Chop up the fruits and mix well with the sugar, cinnamon, flour, and lemon juice.
Spray a 9 x 13 inch baking pan with non-stick spray, and put in the fruit mixture.

Combine the topping ingredients and sprinkle evenly on top of the fruit.

Bake for 50 minutes, (or until apples are soft).

Vegan "Blue Cheese" Dressing:
1 block firm or extra firm tofu
4 - 8 cloves garlic, minced (to taste)
the Juice of 2 lemons (1/2 cup)
2 cups Veganaise (full 16 oz small jar)
1/2 cup tahini
1 1 TBSP plus tsp apple cider vinegar
1/4 cup fresh chives
1/2 cup fresh parsley
Salt and Pepper, to taste