Vegan Cooking

Ingredients

2 Acorn Squash
Vegan Margarine
Brown Sugar

Directions

Poke holes in squash and cook in microwave for about 5-7 mins to soften them up. Let cool until you can handle them. Slice the squash in half and scoop out the seeds. Place cut side up in a baking dish. Place about 1 Tbsp of margarine inside each half and then sprinkle about 1 Tbsp of brown sugar inside each half. Bake at 400°F for 40-50 minutes or until tender all the way through.

Ingredients

1 Pkg Extra Firm Tofu
1/4 Cup Diced Red Onion
1/4 Cup Diced Carrot
1/4 Cup Diced Celery
1/2 Tsp Turmeric
1/4 Tsp Cumin
1 Tsp Dijon Mustard
Salt and Pepper
Nayonnaise

Directions

Crumble tofu into a large bowl. Add the celery, onion, carrot and spices and mix well. Add enough nayonnaise to completely moisten tofu, mix well. Cover with plastic wrap and put in the fridge for at least 1 hour. Serve on bread with lettuce and tomato.

Ingredients

200 Grams Vegan Margarine
1 1/2 Cups Demerera or Brown Sugar
Equivalent of 1 Egg Using Egg Replacer 2 Tbsp Water
1 Tsp Vanilla Extract
2/3 Cup Flour
1 Tsp Ground Cinnamon
1/2 Tsp Salt
1/2 Tsp Baking Soda
3 Cups Quick Oats
1 1/2 Cups Raisins

Directions

Cream margarine and sugar until fluffy. Add egg replacer mixture, and beat again. Add water and vanilla.
Sift dry ingredients together and mix well into wet mixture. Add oats and raisins, and stir.
Form cookies into small balls and place on greased baking sheets. Bake at 350°F for 15 mins, until edges are done. Makes about 3 dozen cookies.

Ingredients

16 oz Sliced Mushrooms
1 Large Onion Diced
2 Cloves Garlic
3/4 Cup Sunflower Seeds
2-3 Tbsp Nutritional Yeast
Salt and Pepper

Directions

Saute onions until they start to soften. Add the mushrooms and cook over medium heat until the onions and mushrooms start to caramelize. When ready take off the heat and set aside to cool.
Once the mushrooms have cooled down add them to a food processor along with all the other ingredients. Blend in the food processor until everything is chopped up and the mixture gets smooth. You will need to scrape down the sides of the food processor a couple of times to make sure all the ingredients are properly blended.
When smooth, remove the mixture from the food processor and place the pate on a serving platter. Serve with crackers.

Ingredients

1 Pkg Extra Firm Tofu
Equivalent of 1 Egg Using Egg Replacer
1 Carrot Finely Grated (Squeeze carrot to remove excess liquid and pat dry with paper towel.)
2 Tbsp Chopped Parsley
2 Tbsp Hoisin Sauce
2 Tsp Hot Chili Sauce
2 Tsp Sesame Oil
1/4 Tsp Salt
1/2 Cup All Purpose Flour
Vegetable Oil

Dipping Sauce

1/4 Cup Rice Wine Vinegar
2 Tbsp Hoisin Sauce
2 Tbsp Hot Chili Sauce

Directions

Take the tofu out of the packaging and wrap it in a clean tea towel. Place it on a large plate and put another large plate on top of the tofu. Weigh down with a heavy can and let it stand for 30 mins. This will remove any excess liquid from the tofu.
In a large bowl mix together carrot, egg replacer, parsley hoisin sauce, sesame oil, chili sauce, and salt.
Unwrap tofu and crumble into bowl. Mash together until evenly distributed. Sprinkle 3 Tbsp of flour into mixture and stir until evenly mixed. Scoop out about 1 Tbsp of tofu mixture and shape into a ball, then flatten into a cake about 1 1/2 inches thick. Place on waxed paper or a baking sheet. Repeat with remaining mixture.
Coat a non stick frying pan with oil and set over medium heat. Lightly dip cakes into remaining flour and coat both sides. Shake off any excess flour. Place in pan. Don’t crowd as you will need room to flip. Cook until golden, about 3 mins. per side. Remove excess oil by placing cakes on paper towel. Repeat this process until all cakes are cooked. Serve warm or at room temperature with dipping sauce.
To make the dipping sauce, mix together rice wine vinegar, hoisin sauce, and chili sauce.