SWEET & SOUR CHICKEN-like
(CHINESE)
1 c soy curls
1 c hot water
1 T olive oil
1 red bell pepper, sliced
1 onion, sliced
2 cloves garlic, minced
1 (20 oz) can pineapple chunks
2 T lemon juice
2 ½ T soy sauce, unfermented
1 T cornstarch
2 T turbinado sugar
1 T paprika
Soak soy curls in 1 cup hot water for 10 minutes. Drain excess water. Pour olive oil into a large skillet over high heat. Stir-fry soaked soy curls, red bell pepper, onion & garlic until vegetables are tender and crisp. For sauce, drain pineapple juice. Pour ½ cup of the reserved juice into a small bowl. Add lemon juice, soy sauce, cornstarch, turbinado sugar & paprika. Mix well. Add sauce to the cooked vegetables and cook until thickens & bubbly. Add pineapple chunks. Stir all ingredients together to coat with sauce. Cook and stir until heated through. Serve over brown rice. Very delicious!
SIMPLE PASTA LASAGNE
(Italian)
1 ½ c uncooked shell pasta or brown rice pasta
1 ( 32 oz) jar vegan spaghetti sauce
1 recipe tofu cheese recipe (see below)
2 T chopped parsley
Tofu Cheese:
1 pkg tofu, firm, water packed
1 T lemon juice
2 tsp turbinado sugar or agave nectar
1 tsp sea salt
2 tsp basil leaves
½ tsp garlic powder
1 tsp onion powder
2 T nutritional yeast flakes
TOFU CHEESE: Mash tofu in a bowl. Add remaining ingredients and mix well. Set it aside.
LASAGNE: Cook pasta according to the instruction. Rinse and drain. Put half of spaghetti sauce in a 9 x 13 baked dish. Put cooked pasta evenly. Sprinkle Tofu Cheese on top of the pasta. Finish with the remaining spaghetti sauce. Garnish with parsley flakes. Bake at 350 degrees for 30 minutes. Delicious!
TAMALE PIE
(Mexican)
Filling:
2 c ground walnut gluten or any ground veggie meat
1 tsp paprika
1 tsp cumin
½ tsp garlic powder
1 tsp onion powder
Corn Bread Mix:
1 c cornmeal
1 c unbleached white flour
1 T turbinado sugar
1 T aluminum-free baking powder
2 T wheat germ
1 tsp sea salt
1 T soy flour
1/3 c vegetable oil
1 c soy milk or almond milk
Preheat oven to 400 degrees.
FILLING: Mix all ingredients in a bowl. Set it aside.
CORN BREAD MIX: Mix all ingredients except canola oil and soy milk. Add canola oil and soy milk. Mix well.
TAMALE PIE: Spray oil in a 9” pie dish. Put half portion of corn bread mix. Spread evenly in the bottom and side. Put all filling and spread evenly. Cover with remaining corn bread mix. Spread with wet fingers to make smooth surface. Bake for 25-30 minutes or until lightly brown. Yummy!
ROASTED RED POTATOES
(American)
5 c red potatoes, cut in ½” cubes
½ tsp sea salt
½ tsp garlic powder
½ tsp onion powder
1 T fresh parsley, chopped
1 T nutritional yeast flakes
1 T olive oil
Preheat oven to 350 degrees. Mix all ingredients in a bowl. Spray oil on a cookie sheet. Spread potatoes on cookie sheet in a single layer. Bake for 30 minutes. Yummy!
INDIAN CURRY RICE
(Indian)
2 c water
1 c soy curls – soaked in hot water for 10 minutes
4 c potatoes, cut in small cubes
2 carrots, cut in small cubes
1 onion, chopped
2 cloves garlic, minced
4 T soy sauce, unfermented
1 tsp cumin
1 tsp coriander
¼ tsp turmeric
1 T nutritional yeast flakes
½ c additional water
3 T cornstarch
Cooked brown rice
Put all ingredients in a medium size saucepan except additional water, cornstarch and cooked brown rice. Bring to a boil. Cover and reduce heat and cook until all vegetables are tender. Mix additional water and cornstarch in a small bowl. Add cornstarch mixture into a boiling mixture. Cook until thickens. Remove from heat. Serve on hot cooked brown rice. Very delicious!
CREAM PUFF
(French)
¼ c unbleached white flour or brown rice flour
½ c turbinado sugar or Agave nectar
½ c carob powder
1 T soy flour
2 T cornstarch
¼ tsp sea salt
2 c soy milk
3 T canola oil
1 T vanilla
8 whole wheat dinner rolls
Mix all ingredients in a medium saucepan. Cook, stirring till mixture is thickened and bring to a boil. Chill it in a refrigerator. Stir well. Cut top off dinner rolls, clean out rolls to make a bowl. Fill with cream and replace top to serve. Very delicious!
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