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.
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.
2 Large Eggplants
2 Cloves Garlic
1 Tbsp Vegenaise
Juice of 1 Lemon
2-3 Tbsp Olive Oil
Salt and Pepper to Taste
Directions
Bake eggplant at 400°F for 45 minutes. Skin should be charred and the middle soft. Let the eggplant cool. Once cooled, scoop out the flesh of the eggplant into a bowl, and mix in the rest of the ingredients. Blend until smooth.
1 Box Frozen Chopped Spinach
1 Onion Chopped
1 Tsp Salt
Fresh Ground Black Pepper
1-2 Cloves Garlic (Crushed)
Olive Oil for Sauteing
1 Box Puff Pastry
Directions
In a medium skillet saute onions until they start to brown. Add thawed spinach, salt and pepper and garlic. Mix well and heat for a minute or two. Turn heat off and set spinach mixture aside to cool.
Roll out puff pastry into a 1/4″ thick rectangle. Using a pizza slicer or sharp knife, cut into squares. Put cooled filling into the centre of each square and fold into shapes.
Bake at 400°F for 30 mins.
Blend tofu into a sour cream consistency. Add soup mix and spinach and stir well. Cover and chill for an hour or two before serving. Serve with chips or vegetables.
