Buttery Spread

2 ounces or 60 g. (I weighed it; 1/6 box) aseptically-packaged firm-silken Japanese style tofu (I used Mori-Nu)

1/3 cup (80 ml.) refined (ie, tasteless) organic coconut oil (I used Omega Nutrition)

generous pinch or two turmeric

1/2 tsp. (2.5 ml.) nutritional yeast, or a touch more, to taste

1/2-3/4 tsp. (2.5-4 ml.) sea salt, to taste

tiny pinch paprika

In a food processor (I used a miniature-sized one; a regular size or even hand blender would probably work for this, too), whir the tofu to break it up. Melt the coconut oil and add it to the tofu mixture along with remaining ingredients; process to blend. It may look curdled and like it’s too soft; this is as it should be. Scrape down the sides and blend again, until the mixture emulsifies and you have a smooth, buttery spread. You can melt this on toast, spread it on bread, or spread in a thin layer and refrigerate until cold, then cut into squares for pats of “butter” (see photo, below). Store in airtight container for up to one week (I’m guessing you could freeze it longer). Makes about 1/2 cup (120 ml.)

recipe link

Custard Powder from Dominos Bulk

1 litre of "milk"
250g sugar
90-100 g custard
2 "eggs"

Take 1/4 of the milk, custard & "eggs" and mix.
Boil the rest of the ingredients, then add above composition, boil for a while.

Almond Bark

3/4 C whole almonds
- Place in baking pan and bake for 5-10m at 350º

16oz Semi-Sweet Chocolate
- In a double broiler until hot, not boiling, stir until smooth

Pour chocolate over almonds, chill until hardened, break up.
Store in cool space

Spiced Cocoa Drink

2 C cocoa or carob powder
2 C brown sugar, packed
4 t cinnamon
1 t cloves
3 t finely grated orange rind

mix well, pack in air tight container

Instructions:
4t of above mix with 2 t of "milk". Then top of with hot "milk"

Terri-Lynn's Tomato Sauce

I can whole tomatoes (I used the PC organic). Puree in blender.
1 small onion minced
2 cloves garlic minced
2tbsp oil
1/4tsp oregano
1/2tsp apple cider vinegar
pinch of S&P
pinch of sugar

Saute garlic and onion in oil. Add oregano. Add tomatoes and all other ingredients. Simmer until thickened around 20 minutes.

Terri-Lynn's Broccoli Soup

1 bunch broccoli (keep stalks and florets separate)
2 cloves garlic
1 onion
1/4c white rice
pinch pepper flakes
3c stock (I use harvest sun organic vegetable bouillon - loose, with added water as per directions on the can to equal 3 cups)
3c soy milk
2T lemon juice
S&P

Bring broccoli stalks, garlic, onion, rice, hot pepper flakes, and stock to a boil over high heat until stalks are cooked through.

Reduce heat, cover and boil - 10 minutes.

Add broccoli florets and cook covered for 5 minutes. Puree in blender.
Stir in S&P and lemon juice.

Squash Fun Facts

Most squashes (zucchini/ butternut) taste better when smaller.... EXCEPT Spaghetti Squash, they taste better when they are larger in size.

Acorn Squash are sweeter in flavour than others. (Try when making raviloli, or with butter and brown sugar)

Squashes are fruits!

TERRY -LYNN'S GLUTEN FREE PIZZA CRUST

1c cornstarch
1/2c white rice flour (brown works too)
1/8c tapioca flour
2 tsp baking powder
1/2 tsp salt
1/4c oil (I use olive)
3/4c soymilk

Stir all ingredients together. It should be like a thick thick icing.
Poor into baking sheet (TL uses a stone baking sheet which always works - and it doesn't stick. If using a metal sheet, spray the sheet in advance).
Add toppings directly to uncooked dough.(I cook the veggies first in a fry pan like - garlic/ onion/ zucchini/ spinach/ sundried tomato. Sometimes to cook the crust first
THEN add toppings when there is 5 minutes left)
Cook all at 425 for 20 minutes.

Mexican Refried Bean & Cornmeal Vegan Waffle Recipe

recipe link from Waffle Party!

apple pie

Apples

recipes to follow

Baba-mous

Why did it take so long go make this combination?

1 eggplant (peel, chop, bake 400º for 25 min)
1 can of chickpeas
1/2 red pepper
small handful of fresh parsley
2 cloves of garlic
2 T of tahini

Coconut Curry with TVP & Broccoli

Curry Coconut sauce (Garden of Vegan, page 142)

- Re-hydrate 1 C TVP chunks, then drain excess water. Add to curry saucepan.
- Add handful of spinach, 1 head of blanched broccoli florets.
- Serve over rice or quinoa.

Stuffed Eggplant

2 Italian Eggplants
- cut in half length wise. Cut 3 long scored through each half. Sprinkle with salt. Let sit in colander for 30 minutes.

Make Stuffing (approximations)
- 3 garlic cloves, chopped
- 2 T olive oil
- hand full fresh parsley, some fresh rosemary
- 1/2 t salt
- 1/2 C breadcrumbs

Rinse eggplant under cold water, and pat dry.

Stuff slits with breadcrumb mixture. Drizzle with oil.

Bake 45 minutes at 350º

* Also add : rough chopped garlic, sun dried tomatoes, pinenuts

Dosa

Recipe from "Fresh"

Topping:
Coconut paste

About 1 hour to make everything.

Tofu Nuggets

Cut:
1 brick of firm tofu, cut into large nuggets

Marinade:
-3 dashes of hickory liquid smoke
-some braags, sage, thyme
-water

Prep:
-Put tofu in the marinade, let stand over night.
-Drain excess marinade
-Add chickpea flour and coat all tofu a la "shake & bake"
-Pan fry in oil.

Raw Lasagna

The Complete Book of Raw Food p. 203
- warmed in dehydrator at 145º for 1 hour.

Scalloped Potatos & *Steak* Strips

Scalloped Potatoes (How It All Vegan p.95. In lasagna dish)

*Steak* Strips
- Sauce (water/ bbq sauce/ smoke)
- Pour sauce over frozen *beef* strips in medium rectangular dish.
- Bake at 375º for 45 min

Quinoa
- 1/4 C amaranth + 1 3/4 C quinoa
- margarine
- rice cooker 40min

Tofu Scamble

- Sauted shallots (2 bulbs sliced thin), garlic (4 bulbs rough), zucchini (1/2 sliced thin), celery (1 stalk, chopped rough), carrot (1/2 stick, sliced thin)
- Add 1 Tbs homemade sub sauce
- Add 1 package of Nigari tofu, shredded
- Some braags

onions and such

When I was in school I stopped cooking. It sucked... but I'm back at it.... and I can't remember things...