Party Theme – Show 7163

LUNCH MEAT – chicken flavor

¾ c raw cashews
2 c water
¼ c nutritional yeast flakes
1 tsp sea salt
1 T Chicken-like Seasoning
1 tsp onion powder
½ tsp garlic powder
2 c vital gluten flour
2 T whole wheat flour

Preheat oven to 325 degrees.  Blend all ingredients except gluten flour & whole wheat flour until smooth.  Mix gluten flour & whole wheat flour in a large bowl.  Pour cashew mixture into gluten flour mixture.  Mix and knead until it holds together.  Shape into 8” logs.  Wrap the gluten tightly in a piece of parchment paper before you wrap it in the foil.  Bake for 1 ½ hours.  When done, unwrap, cool it completely.  When cool, slice into paper thin round. Add 1 Tablespoons of chicken like seasoning into a 1 cup of water and mix well.  Pour over sliced lunch meat to moist. It freezes well.  Very Delicious!

 

 

V.L.T. (Veggie Meat, Lettuce & Tomato Sandwich)

3 toasted whole wheat bread
4 slices lunch meat
Lettuce
2 sliced tomatoes
2 long toothpicks

On a piece of toasted whole wheat bread, put 2 slices of lunch meat, 1 slice of tomatoes and lettuce.  Cover with another piece of toasted whole wheat bread.  Repeat same layer again.  Finished by placing another piece of toasted whole wheat bread.  Secure with two toothpicks.  Slice in half.  Serve with baked chips & homemade pickles.  Yummy!

 

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TOFU “MIRACLE WHIP”

1 pkg tofu, firm, Mori-Nu silken
¼ c soy milk powder
2 T lemon juice
½ tsp onion powder
1 tsp sea salt
2 T canola oil
¼ tsp garlic powder
2 T turbinado sugar

Blend all ingredients in a blender until smooth.  Chill.  You can keep it in the refrigerator up to 2 weeks.  Makes 2 cups.

 

 

CHICKEN – like SALAD

2 c ground Lunch Meat – chicken flavor
1 celery stalk, chopped
½ onion, chopped
1 c Tofu “Miracle Whip”

Mix all ingredients in a bowl.  Delicious!  Serve on a whole grain bread, baked chips, crackers, etc.

 

 

PECAN PIE

3 T soy flour
5 T cornstarch
¾ c soy milk
1 c maple syrup
½ c turbinado sugar
¼ c canola oil
1 tsp vanilla
¼ tsp sea salt
1 c pecan halves

Blend all ingredients except pecan halves.  Pour mixture into a medium size saucepan.  Cook, stirring until mixture is thickened and bring to a boil.  Pour the mixture into a baked pie crust.  Arrange pecan halves in single layer on top of the pie.  Bake at 350 degrees for 20 minutes.  Very delicious!

 

 

CAROB “CHOCOLATE” CUPCAKES

1 ½ c oat flour
1 c unbleached white flour
½ c carob powder
½ c vegan carob chips
¼ c wheat germs
1 T Ener-G baking powder
1 tsp sea salt
1 tsp coriander
¾ c turbinado sugar
½ c canola oil
1 ½ c apple juice
1 T vanilla

Preheat oven to 350 degrees.  Mix all ingredients except canola oil, apple juice & vanilla in a large bowl.  Add canola oil, apple juice & vanilla.  Mix well.  Put cupcake liners into a large muffin pans, and fill the mixture to the top.  Bake at 30-35 minutes.  Makes 1 dozen.  Yum yum!!

 

 

COCONUT COOKIES

1 ¼ c quick oats
½ c whole wheat flour
½ c oat flour
1 ½ c unsweetened coconut flakes
1 c turbinado sugar
½ tsp sea salt
1 T Ener-G baking powder
¾ c soy milk
¼ c canola oil
1 tsp vanilla

Mix all ingredients in a large bowl except soy milk, canola oil and vanilla.  Add soy milk, canola oil and vanilla.  Mix thoroughly.  Spray oil in a cookie sheet.  Scoop 1 tablespoon portion, and dip it in the coconut flakes, and flatten with fingers.  Bake at 350 degrees for 18-20 minutes.  Very Delicious!