3 Father's Day Menus and Recipes- Vegan

[VegWay Director]

FATHER'S DAY RECIPES
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All recipes are Vegan:>)

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Brunch Recipes
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Dad's Favorite Juice OR Fruity Slap! (see recipe below)

Cold Fruit Sushi w/Honey-style Dipping Sauce OR
Fresh Fruit with Dipping Sauce OR
Stawberry Supreme Cheesecake Dip & Fresh Fruit OR


Garam Masala Tofu Scramble OR
"Chorizo" and Soy Sausage Scramble

Roasted New Potatoes w/Caramelized Onions & Truffle Oil
Vegan Apple Strudel
Coffee or Tea

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LUNCH Recipes
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Easy Vegetarian "Hot Wings" w/Seitan OR
Buffalo Tofu Recipe OR
Spicy Seitan "Wings"
Blue Sheese Dressing/Dip

Roasted Potato Kabobs OR
Garlic and Cumin–Seasoned Fries w/Chipotle Ketchup OR
Baked Polenta Fries w/Chipotle Ketchup

Yves Frilled Veggie Brats on Ciabatta Buns w/ Peppers & Onions Or
Yves Frilled Veggie Brats on Ciabatta Buns w/Chili Cheese Topping

4 Bean & Beet Salad OR
Skillet Toasted Corn Salad

Chocolate Chip Peanut Butter Ice Cream Waffle Sandwich

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DINNER Recipes
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Grilled Eggplant Dip w/ Pita Bread Wedges
Veggie Caesar Salad

Mock Beef Stroganoff w/Gravy

Noodles OR
Golden Masjed Potatoes OR
Brown or Arborio Rice

Grilled Corn on the Cob
Vegan Cashew Broccoli Tofu Stir-Fry

Fried "Ice Cream"


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Brunch Recipes
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Fruity Slap!

Ingredients:
6 oranges, peeled and sectioned
1 cup fresh pineapple, peeled and cut into chunks
1/2 cup fresh strawberries, stems removed
2 apples, cored and cut into chunks
1/2 cup fresh seedless grapes, red or green

Instructions:
Run all the ingredients through your juicer and pour into a large

container. Stir, chill and serve.

Yields 2 large or 4 small glasses.

http://veganmania.com/recipes/index.php/beverages/homemade-

juices/fruity-slap/

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Cold Fruit Sushi w/Honey-style Dipping Sauce

Pineapple matchsticks are rolled up in paper-thin slices of melon

for a spare, cool dessert that is prepared in the same fashion as

sushi rolls.

It's important that the fruit be perfectly ripe, and the presentation

graceful.

Wrap cool slices of melon around pineapple matchsticks, squeeze

some fresh lemon juice over the pieces, wrap tightly, and

refrigerate until it is time to serve.

Serves 4

Ingredients:
1 small honeydew melon
1 small cantaloupe
1 small pineapple
2 tablespoons honey-type sweetener (eg maple syrup, rice syrup)

Instructions:
1. Place the fruit on a cutting board lined with parchment.
Trim the tops and bottoms of the melons and pineapple and sit

them upright on the cutting board.

Using a very sharp knife, cut away the rind, slicing lengthwise,

working your way around the fruit.

Cut about 24 very thin slices of melon in the same fashion, slicing

from the top to bottom, allowing the juices to collect on the

parchment paper.

Slice the pineapple lengthwise into 1/8-inch slices. Pile and cut

into matchsticks.

Pour the juices that have collected into a small bowl.
Stir in the sweetener and set aside.

2. To assemble the fruit sushi, lay the melon slices vertically on

the cutting board.

Place 3 pineapple matchsticks horizontally at the base of the

melon.

Roll the melon around the matchsticks, wrapping tightly.
Trim the base of the roll and slice it into individual pieces.

Squeeze some fresh lemon juice over the pieces, and refrigerate

until it is time to serve.

http://www.ivu.org/recipes/eastasia/cold.html

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Fresh Fruit w/Dipping Sauce
courtesy Dan Smith and Steve McDonagh
Show: Party Line with the Hearty Boys Episode: Party to Go

Ingredients:
1 cup vegan sour cream
1/4 cup vegan brown sugar
2 teaspoons vanilla
2 pints strawberries, washed and dried
1 bunch green grapes, washed and dried

Freh Fruit of Choice (Strawberries, grapes, etc)

Instructions:
Combine sour cream, brown sugar and vanilla. Serve alongside the

strawberries and grapes for a dipping sauce.

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9

936_33157,00.html

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Stawberry Supreme Cheesecake Dip & Fresh Fruit

Yield: 1

Ingredients:
Fresh Fruit of your choice cubed or whole if small

Stawberry supreme cheesecake dip ingredients:
16 oz. vegan cream cheese, softened
1/2 cup Fresh or frozen Strawberries
1/4 cup vegan Sugar
1/4 cup Vegan Sour cream
1 Tbsp. Orange liqueur
1 tsp. vanilla extract

Stawberry supreme cheesecake dip preparation:
1. Process cream cheese, strawberries, sugar, sour cream, liqueur,

and vanilla in a blender or food processor until very smooth.

2. Pour into bowl,cover, and chill at least 2 hours.

3. Serve with your choice of dippers.

Adapted by Alaine Chang from a recipe found at:
http://www.azcakerecipes.com/stawberry_supreme_cheesecake_d

ip_recipe-472.htm

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Garam Masala Tofu Scramble

Cut the onion/fennel thinner than you would for a slaw - extra

thin, but not quite whisper thin. You can buy garam masala spice

blends, or make your own from spices like cardamom, cloves,

cumin, and cinnamon. On the tofu front, I actually like to use a

firmer tofu which lends more structure in the end, softer water-

packed work as well but lend a looser, and in some cases creamier

texture.

Ingredients:
a splash of olive oil
couple pinches of salt
1 1/2 teaspoons garam masala spice blend
1 medium onion, halved and cut into thin slices
1/2 medium bulb fennel, cut into very thin slices
1/4 cup dried cranberries, chopped
12 ounces extra firm orgnic tofu, drained & crumbled or cubed
1/4 cup chopped cilantro
1/3 cup pistachios, chopped

Instructions:
Add the olive oil to a big pot over med-high heat. Stir in the garam

masala, and then quickly add the onions and fennel.

Stir in onions and salt and cook until the onions soften, just a

minute or two. Now it's up to you in regards to how long you'd like

to let the onions cook - it you are in a rush, just cook them for a

few minutes until they soften. If you have a bit more time, let

them start to caramelized and darken.

Stir in the cranberries, cook them for thirty seconds and add the

tofu. Stir and stir to combine the tofu with the other ingredients.

Remove from the heat and stir in the cilantro and pistachios. Taste

and add more salt if needed.

Serves 4.

http://www.101cookbooks.com/archives/garam-masala-tofu-

scramble-recipe.html

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"Chorizo" and Soy Sausage Scramble
Breakfast Serves 4

Ingredients:
1 tablespoon olive oil
1 cup onion, diced
1 Cup mixed, chopped Red, Orange Green & Yellow Bell Peppers
1 Cup Mini-Portabello Sliced Mushrooms
4 veggie sausage patties, chopped
4 ounces meatless chorizo (Soyrizo)
16 ounces (1 pound) firm fresh tofu, drained
Salt and pepper to taste

Instructions:
In a large nonstick saucepan, heat the oil over medium heat.

Sauté the onions, sausage pieces, mushroom, peppers and

"chorizo" for 2 minutes or until the onion turns translucent and

peppers are tender.

Crumble the drained tofu into the pan, and sauté the tofu with the

other ingredients until all of the ingredients are mixed together and

hot. Add salt and pepper to taste. The "chorizo" will be completely

melted into the tofu by the time it's done.

Courtesy of Margo DeMello, Low-Carb Vegetarian.

Adaptd by Alaine Chang from a recipe found at:
http://www.hsus.org/farm/humaneeating/recipes/breakfast/chorizo

_and_soy_sausage.html

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Roasted New Potatoes with Caramelized Onions and Truffle Oil

Ingredients
1 pound small, new potatoes, scrubbed, quartered
1 large yellow onion, peeled, thinly sliced
3 Tbsp olive oil
Kosher salt and freshly ground black pepper
Several shakes of white truffle oil, about 1/2 teaspoon


Method
1 Preheat oven to 400°F. Put onions and potatoes in a sturdy

roasting pan. Pour olive oil over them and toss well to coat.

Liberally sprinkle salt and pepper over the potatoes and onions.

Spread the potatoes out so they are in a single layer in the pan.

Place in oven. Cook for 40 minutes or until the potatoes are lightly

browned and cooked through.

2 Place potatoes and onions in a serving dish. Sprinkle well with

truffle oil. Toss to coat.

Serves 4.

http://www.elise.com/recipes/archives/006094roasted_new_potat

oes_with_caramelized_onions_and_truffle_oil.php

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Vegan Apple Strudel

Ingredients
FILLING TOPPING
1 Cup Dried apples; (sulfate free)
1 Cup Pecans; crushed
1 Tbsp. Balsamic vinegar
1/4 Cup Brown rice syrup
1 Vanilla bean; split, insides scraped
2 Tbsp. Water

STREUDEL
1/4 Cup Brown rice syrup
6 Sheets phyllo dough
1/8 Cup Natural brown cane sugar
1/4 Cup Vegetable oil
1/2 tsp. Fresh ginger; shredded
1/2 Cup Pecans; ground fine
1 Cup Water
1/4 Cup Natural brown sugar
1 Tbsp. Egg substitute

Instructions for Vegan Apple Strudel
Preheat oven to 350 degrees F.

TO MAKE FILLING:
In a heavy pot over medium heat, mix apples, vinegar, vanilla

bean, syrup, sugar, ginger, water, and egg substitute.

Heat until completely incorporated, about 5-10 minutes. Remove

from heat and allow to cool.

TO MAKE TOPPING:
Mix pecans, syrup, and water. Place in a shallow pan and heat

until pecans darken. Remove from heat and allow to cool.

TO MAKE STREUDEL:
Place 1 sheet of phyllo dough on work surface with long side

closest to you. Brush with a little of the oil.

Sprinkle some of the pecans and sugar onto the oiled sheet. Place

second sheet on top of first, brush with oil, sprinkle with pecans

and sugar. Continue until all 6 sheets are used.

Spoon the apple mixture along the long side of the phyllo, leaving

about 1 inch all around. Starting with the side closest to you, roll

into a tube.

Place on baking sheet, top with the topping mixture, and bake until

golden brown.

Recipe by: Cafe Sunflower Converted by MM_Buster v2.0l.

http://www.bigoven.com/123140-Vegan-Apple-Strudel-recipe.html


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LUNCH Recipes
=========================

Easy Vegetarian "Hot Wings" with Seitan

Ingredients:
olive oil
1 pound seitan, torn or cut into chunks
1/4 cup hot sauce
3 Tbsp. maple syrup
1/4 cup lime juice
1/2 tsp. salt
2 Tbsp. chopped fresh oregano (optional)

Preparation:
Heat a thin layer of olive oil in a skillet over medium-high heat.

Sautee the seitan until lightly browned, stirring frequently.
Add the hot sauce, maple syrup, lime juice and salt. Reduce heat

to medium-low and allow to simmer for 3 to 5 minutes.

Remove from heat and stir in the fresh oregano.

http://vegetarian.about.com/od/vegetarianappetizers/r/easyseitan

wings.htm

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Buffalo Tofu Recipe

Ingredients:
1 brick (350 or 450g) extra-firm tofu
1/2 cup hot sauce (Frank's or similar)
1/3 cup vegan margarine
garlic powder (optional)

Directions:
Press tofu under heavy plate or weight for 30 minutes, or press

out excess water with your hands. Sprinkle with garlic powder if

desired.

Cut pressed tofu into strips, chunks, nuggets, or whatever shapes

you desire. Don't make them too big, or they won't hold enough

sauce.

Melt vegan margarine in a small saucepan over low heat. This will

form the base for your sauce.

In a separate small frying pan, heat some vegan margarine or

cooking spray. Fry the tofu over medium heat, being careful not to

burn. When the first side is golden brown, flip the tofu.


When the margarine in the saucepan is melted, gently stir in the

hot sauce with a wooden spoon. When the two are sufficiently

mixed, pour sauce slowly over the tofu, which should still be

cooking (on its second side) in the frying pan. Heat through and

serve!

*Note: for those of you familiar with textured soy protein (TSP)

chunks or slices, this recipe works fabulously with those as well.

For those who are not familiar, they come as brand names such as

SoSoya+ or at bulk food or health food stores. They require re-

hydration before eating. In a recipe such as this, if the slices are

partially re-hydrated with a touch of boiling water and finished

with the hot sauce, they will absorb all the delicious flavours right

into the slices. It even works in the microwave.

http://vegetariancuisine.suite101.com/article.cfm/buffalo_tofu

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Spicy Seitan "Wings"
(adapted from this PPK seitan recipe and Katie's Tempeh Wingz

over at Don't Eat Off the Sidewalk. Go to Don't Eat Off the

Sidewalk to buy Katie's recipe zine and get more mouthwatering

recipes like her fabulous Tempeh Wingz)

Seitan Ingredients:
1 1/2 cups vital wheat gluten flour
1/4 cup nutritional yeast flakes
1 cup no-salt vegetable broth (a mushroom stock
works very nicely)
1/3 cup soy sauce
(try to use low sodium or Braggs to cut down on the salt)
2 tsp. onion granules or powder
2 cloves garlic, pressed or finely minced
1/2 tsp. freshly ground black pepper
Olive oil or non-stick spray, for frying

Batter Ingredients:
1/3 cup vegan soy, rice or almond milk
1/3 cup flour
1 tsp. thyme
1 tsp. paprika
fresh ground pepper, to taste
2/3 cup panko (Japanese breadcrumbs)

"Wings" Sauce Ingredients:
4 1/2 Tbsp. vegan margarine
2 1/2 Tbsp. hot sauce
(chilpotle hot sauce lends a really nice flavour if you can find it)
5 Tbsp. ketchup
2 1/2 Tbsp. agave nectar

Directions

In a large bowl, mix together vital wheat gluten flour and

nutritional yeast flakes. In a large glass measuring cup (2-cup

measure), mix together the remaining ingredients. Pour the wet

ingredients into the dry and combine with a wooden spoon,

kneading the dough with the spoon for about 3 minutes until a

spongy, elastic dough is formed. Let dough rest for a couple of

minutes.

Prepare a large pot of water and place on high heat to bring to a

boil. In a skillet over medium-high heat, heat a little olive oil or

cooking spray. Take your dough and divide it into 14 roughly equal

pieces, shaping them into oval-ish patties. Taking a few at a time,

place the patties into the skillet and fry lightly on each side, about

1 minute per side (they should have a nice golden-brown colour).

Remove and place on a plate while cooking the remainder of the

patties.

When all of the patties have been cooked and the water in your

pot has come to a rolling boil, carefully place the patties into the

water, taking care not to burn yourself. Boil the patties for about

two minutes. When they have finished boiling, remove them from

the water with a slotted spoon and place on a clean tea towel to

drain. Let the patties cool until they are handleable.

Preheat your oven to 400 F.

Combine the flour, pepper, thyme and paprika. Mix well. Set up an

assembly line for making the "wings" using one bowl each to hold

your non-dairy milk, flour mixture and panko. Prepared a lightly

greased baking sheet to bake the "wings" on.

Taking a seitan patty, dip it in the milk and then coat in the flour.

Dip it again in the milk before thoroughly coating it in the panko

and placing it on the baking sheet. Repeat with the rest of the

patties until they are all coated with the batter and breadcrumbs.

Bake the "wings" in the oven for ten minutes. After ten minutes,

remove the pan from the oven, flip the "wings" over, and bake

them for ten more minutes.

While you are waiting for the "wings" to finish baking, combine the

sauce ingredients in a small saucepan and heat until combined

(you don't need to bring this to a boil - it just needs to be warm

enough for eating).

When the "wings" have finished cooking, remove them from the

oven. Using tongs, dip each "wing" into the sauce, thoroughly

coating it. Serve immediately.

(Note: these make great leftovers for lunch!)
Makes 14 pieces, or 4-5 servings.

http://epicurvegan.blogspot.com/2007/09/cest-magnifique.html

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Blue Sheese Dressing/Dip
serves 4 - 6

Ingredients:
Half a package Blue Style Sheese
1 Large clove of garlic skinned and finely chopped
Approx, a quarter teaspoon of fine sea salt (to taste)
The juice of half a lemon or lime
1 Tablespoon of balsamic vinegar
2 Tablespoons of basil-infused olive oil

Half a tub of Original Creamy Sheese (Garlic & Herb, Chives in

Creamy Sheese and Cheddar Spread work equally well)

3 Heaped tablespoons of Vegan mayonnaise
1 Cup of soya milk
A generous handful of toasted pine nuts
Fresh basil leaves for garnishing (or your favourite herb)
Ground black pepper to season


Instructions:
1 Put the garlic, salt, lime (or lemon juice) into a blender with the

oil, half of the soya milk and balsamic vinegar with the Vegan

mayonnaise, Original Creamy Sheese and Blue Sheese – then blend

until you have a well mixed dressing/dip. You might find that you

need to add a little more soya milk – depending on what

consistency you like (if you are making it as a dip use less).

http://www.buteisland.com/a_recipe_page.htm

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Roasted Potato Kabobs
Makes 4 servings Prep: 25 min. Cook: 5 min. Roast: 20 Min.

Ingredients
1-1/2 pound small potatoes such as purple, Dutch yellow,

fingerlings, or new reds
2 tablespoons butter or margarine, melted
2 tablespoons olive oil
2 tablespoons snipped fresh thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Directions

1. Soak four 8-inch wooden skewers in water for 30 minutes.

Scrub potatoes. Cut any large potatoes in half. In a large

saucepan cook potatoes, uncovered, in boiling salted water to

cover for 5 to 10 minutes or until almost tender. Drain. Or place

potatoes in a microwave-safe bow with 2 tablespoons water. .

Cook, covered, on 100 percent power (high) for 5 to 7 minutes or

until almost tender.

2. Preheat oven to 475 degree F. Thread potatoes on the 4

soaked wooden skewers. Place kabobs on a baking sheet. In a

small bowl combine melted butter and olive oil. Brush potatoes with

butter mixture. Sprinkle with thyme, salt, and pepper. Roast,

uncovered, for 20 to 25 minutes or until golden brown. Makes 4

servings.

Nutrition facts per serving: calories: 241; total fat: 13g; saturated

fat: 5g; monounsaturated fat: 7g; polyunsaturated fat: 1g;

cholesterol: 16mg; sodium: 364mg; carbohydrate: 29g; total

sugar: 3g; fiber: 3g; protein: 4g; vitamin C: 45%; calcium: 3%;

iron: 14%

http://lifestyle.msn.com/FoodandEntertaining/Recipes/ArticleBHG.a

spx?cp-documentid=545787

--------------------------------
Garlic and Cumin–Seasoned Fries w/Chipotle Ketchup
(Adapted from CL)

Ingredients:
For the Chipotle Ketchup:
1/2 cup ketchup
1 teaspoon vegan sugar
1 teaspoon fresh lime juice
1/4 teaspoon chipotle chile powder

For the Seasoned Fries:
1/2 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon granulated garlic
2 pounds Yukon gold potatoes, cut into 1/4" strips
1 1/2 tablespoons extra virgin olive oil

Instructions:
Preheat oven to 450

For the Chipotle Ketchup:
In a small bowl, whisk together ketchup, sugar, lime juice and

chipotle powder.

For the Fries:
In a large bowl, combine cumin, salt and granulated garlic.

Place a baking sheet coated with olive oil spray in the oven and let

heat for about 5 minutes.

Toss potatoes with oil - carefully scatter potatoes in a single layer

on the heated baking sheet. Place in the oven and bake for 15

minutes, gently turn potatoes over and continue baking until

golden and crisp, about 5 to 10 minutes. Add potatoes to cumin

mixture and toss gently to coat.

Serve with ketchup mixture.

Makes about 4 to 6 servings.

http://desertculinary.blogspot.com/2005/05/garlic-and-

cuminseasoned-fries-with.html


--------------------------------
Baked Polenta Fries w/Chipotle Ketchup

This is a great make-ahead recipe. You can make a selection of

dipping sauces in the days before you want to serve it and cook

up the polenta in advance as well. The day of a party or dinner

cut and bake-off the fries just before serving.


Baked Polenta Fries Ingredients:
2 cups rice milk
2 cups water
1 1/2 cups polenta (instant will work a lot quicker but costs more)
1 tsp fine grain sea salt
4-6 dsp nutritional yeast flakes

Baked Polenta Fries instructions:
Bring the milk and water just to a boil in a large saucepan. Slowly

stream in the polenta while stirring constantly. Stir in the salt and

turn down the heat a bit if needed (you don't want the polenta to

scorch). Continue stirring until the polenta thickens up, this can

take anywhere from just a few minutes to much longer depending

on your polenta. Stir in the nutritional yeast.

Remove from heat and spread out 1/2-inch thick onto a baking

sheet using a spatula (although I feel like I get a better shape by

letting it cool a minute or two and then using my hands). Chill in a

refrigerator for at least an hour, or overnight. Cut into wide-cut

"fry" shapes using a straight-edge for guidance and uniformity (or

opt for a more rustic cut which is what I did). Place them on a

baking tray in a single layer, spray with a little olive oil spray and

grind some salt over the top.

Bake in a 230 degree oven, middle rack, for 20 minutes or until

golden and crispy. Flip the fries once after ten minutes. (I found

that it took my oven 30 minutes and I had to put them on the top

shelf for 20 of that.

Ingredients For the Chipotle Ketchup:
1/2 cup ketchup
1 teaspoon vegan sugar
1 teaspoon fresh lime juice
1/4 teaspoon chipotle chile powder

Ingredients For the Chipotle Ketchup:
In a small bowl, whisk together ketchup, sugar, lime juice and

chipotle powder.

http://vegetationramblings.blogspot.com/2007/04/split-pea-

patties-and-baked-polenta.html

--------------------------------
Yves Frilled Veggie Brats on Ciabatta Buns w/ Peppers & Onions Or
Yves Frilled Veggie Brats on Ciabatta Buns w/Chili Cheese Topping
Recipes by Alaine Chang

Ingredients:
Yves Veggie Brats, Grilled
Vegan Ciabatta Buns

For Peppers & Onions:
Ingredients:
2 Tbsp. Olive Oil
2 Peppers, de-seeded, de-veined & cut into strips
2 Medium-Large Onions, cut into strips

Instructions:
Heat Olive Oil in a skillet.
When Oil is hot sautee onions & Peppers till tender
Serve over Grilled Veggie Brats on Ciabatta Buns.

For Chili Cheese Topping:
Ingredients:
1 can vegan chili (Try Amy's or Hormel brand vegetarian chili)
1 Cup Gimmie Lean or Vegan Burger Crumbles
1 Cup Vegan Grated Naco or Cheddar Cheese

Instructions
Sautee vegan burger crumbles.
Add One Can Vegan Chili
Add 1 cup grated vegan Cheese
Over Medium-Med High heat cook & stir till vegan cheese is

melted.
Serve over Grilled Veggie Brats on Ciabatta Buns.

--------------------------------
4 Bean & Beet Salad
Recipe by Alaine Chang

Ingredients:
1 - 15.25 oz. can Black Beans
1 - 14.5 oz, can No Salt Added Cut Green Beans
1 - 15 oz. can Chick peas
1 - 15.5 oz. can red kidney beans
2 - 15 oz. can sliced Red Beets. with juice
1 Sm-Med Red Onion -thinnly sliced
1/2 Cup Apple Cider Vinegar
2 Tbsp. Vegan Sugar or Splenda

Instructions:
Combine all ingredients in a contaner with lid and chill.
Best hen made the day before and chilled overnight.

--------------------------------
Skillet Toasted Corn Salad
Start to Finish: 30 minutes

Ingredients
1/3 cup olive oil
1/3 cup lemon juice
1 tablespoon white wine Worcestershire sauce
3 cloves garlic, minced
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
Few dashes bottled hot pepper sauce
6 fresh ears of corn
1 tablespoon olive oil
20 baby sweet peppers (10 oz.) or 4 medium red, yellow,
and/or green sweet peppers
2 ounces vegan Parmesan cheese, (ie. 1/2 cup)
1 head romaine lettuce, cut crosswise into 1-inch pieces
or torn into bite-size pieces

Directions

1. In a screw-top jar combine the 1/3 cup oil, lemon juice,

Worcestershire sauce, garlic, black pepper, salt, and hot pepper

sauce. Cover and shake well; set aside.

2. Remove husks and silk from corn. Cut kernels from corn cobs. In

a large skillet cook corn kernels in the 1 tablespoon oil over

medium-high heat about 5 minutes or until corn is tender and

golden brown, stirring often. Turn down heat as necessary to

prevent corn from popping out of the skillet. Remove from heat;

keep warm.

3. Remove membrane and seeds from sweet peppers. Cut sweet

peppers into large pieces or coarsely chop medium sweet peppers.

In a large bowl combine sweet peppers, corn, and cheese. Pour

dressing over mixture; toss lightly to coat. Serve over romaine

lettuce. Makes 6 to 8 servings.

Nutrition facts per serving: calories: 260; total fat: 19g; saturated

fat: 2g; monounsaturated fat: 11g; polyunsaturated fat: 2g;

cholesterol: 9mg; sodium: 138mg; carbohydrate: 24g; total sugar:

7g; fiber: 4g; protein: 7g; vitamin C: 171%; calcium: 12%; iron:

9%

http://lifestyle.msn.com/FoodandEntertaining/Recipes/ArticleBHG.a

spx?cp-documentid=545837

--------------------------------
Chocolate Chip Peanut Butter Ice Cream Waffle Sandwich

Ingredients Per Serving:
2 vegan waffles
Vegan chocolate chips, to taste
Your Favorite Vanilla or Chocolate Peanut Butter Ice Cream,

slightly Soffened

Instructions:
Toast the waffles lightly so that they’re not burned. Put them on a

plate and spread the desired amount of chocolate chips on the

waffles and nuke them for about 3 seconds.

Allow the chocolate chips to cool, then add slightly softened

peanut butter ice cream on one waffle.

Add top Waffle and Serve

Makes 1 serving

Adapted by Alaine Chang from a recipe found at:
http://www.peta2.com/stuff/s-recipegrub.asp

=========================
DINNER Recipes
=========================


Mock Beef Stroganoff w/Gravy
Noodles OR Golden Masjed Potatoes
Grilled Corn on the Cob
Broccoli w/ Cashews
Fried "Ice Cream"



Veggie Caesar Salad-Vegan
Recipe By: Candice Masters

Servings: 1 1/2 cups

Ingredients:

3 cloves mashed garlic
1 tablespoon extra virgin olive oil *note since you
are using only one tablespoon of olive
oil use extra virgin our favorite
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
1 tablespoon lemon juice
4 tablespoons sauvignon blanc or other dry white whine
3 tablespoons vegetable broth
1/2 teaspoon dry mustard
1 tablespoon Worcestershire sauce, vegetarian
3 dashes hot sauce
1/4 cup egg replacer
1/4 cup Vegan Parmesan cheese

Directions:

Place all ingredients, except 1/2 of cheese, in food processor
and process till creamy.

Pour desired amount over 6-8 cups of washed and dried Romaine
lettuce, top with vegan croutons.

Sprinkle remaining cheese on top of salad.

Makes about a cup.

Croutons

4 slices Whole grain bread, preferable sprouted
Butter-flavored vegetable spray
1 teaspoon Lemon pepper
1 teaspoon each Oregano, basil
1 teaspoon Fennel seeds
1/4 teaspoon each Garlic powder and onion powder

Spray one side of bread and sprinkle spices.

Turn over spray other side of bread and sprinkle spices.

Stack bread and cut into cubes.

Place on a cookie sheet and bake in a 350 degree oven for
10 minutes or until golden brown.

http://www.vegcountry.com/recipes/caesar.html

--------------------------------
Grilled Eggplant Dip
Prep: Cook: Ready in: Serves: 6
provided by Steven Raichlen

Ingredients
2 Cylindrical Eggplants (about 1 pound each)
6 cloves Garlic, cut lenghtwise into 3 or 4 lengthwise wedges
3 tablespoons Tahini
3 tablespoons Extra-Virgin Olive Oil
2 tablespoons fresh Lemon juice, or more to taste, plus lemon

wedges for serving
1/2 teaspoon Coarse Salt (Kosher or Sea), or more to taste
1/2 teaspoon Black Pepper, or more to taste
3 tablespoons Flat-Leaf Parsley, minced
Lettuce Leaves
Hot Paprika
Grilled Pita Bread, for serving
Cooking Instructions
Set up the grill for direct grilling and preheat to high.

Make slits in each eggplant and insert the garlic wedges.

When ready to cook, place eggplants on the hot grate and grill

until the skins are charred all over and the flesh is very soft 20 to

30 minutes in all, turning with tongs. Transfer the grilled eggplants

to a plate to cool.

Peel the burnt skin off the eggplants. Do not worry about removing

it all--a few flecks add character.

Coarsely puree the grilled eggplants and their garlic in a food

processor.

Add the tahini, 2 tablespoons of the olive oil, and the lemon juice,

salt, and pepper. Taste for seasoning, adding salt or lemon juice

as necessary; the mixture should be very flavorful. Add the parsley

and process in short bursts, just to mix. Spoon the dip into a small

bowl lined with lettuce leaves, drizzle with the remaining 1 tbsp oil,

and sprinkle with paprika. Serve with lemon wedges and grilled pita

bread.

http://recipe.aol.com/recipe/grilled-eggplant-dip/74195


--------------------------------
Vegan "Beef" Stroganoff

Ingredients:
You need 2 cups "Not! Beef" strips (dehydrated beef substitute,

available from Dixie Diner at http://www.dixiediner.com

...reconstituted for this recipe. I am not aware of any other meat

substitute that would work as well as this does.

Sauce Ingredients:
2 tablespoons soy margarine
2 tablespoons flour
1 vegetable bouillon cube dissolved in 1 cup hot water
1 cup non-dairy sour cream (see below for recipe)
2-3 tablespoons dry sherry
Juice from draining 4-oz can mushrooms

"Meat" Preparation Ingredients:
Reconstituted beef strips (equivalent of 1-1/2 pounds)
4 tablespoons soy margarine
1 onion, chopped
4-oz can of sliced mushrooms, drained
1/2 teaspoon salt

Non-Dairy Sour Cream Ingredients:
1/2 lb. silken tofu
1/4 cup canola oil
1 tablespoon lemon juice
1-1/2 teaspoon sugar or honey
1/2 teaspoon salt


Instructions:

Reconstitute "Not! Beef" strips.

Make "Sour Cream:
Combine ingredients above in a blender: Blend until smooth and

creamy. Makes 1-1/4 cups

Sauce:
Melt margarine and flour together in a skillet, stir constantly until

brown. Slowly stir in the bouillon and cook, stirring constantly until

it thickens to the consistency of brown gravy. Let cool a few

minutes and stir in the sour cream and sherry. Set aside.

"Meat" Preparation:
Melt margarine in large skillet. Brown the "meat," onion and

mushrooms until fairly dark brown, being careful not to burn. Lower

the heat to keep mixture just simmering, and stir in the sauce.

Simmer 30-40 minutes, stirring frequently to keep from sticking.

Serve over rice or noodles (serves 4)


Additional comments:
-----------------------------------------------------
This is an adaptation of the traditional recipe as cooked up by

Laura's mother. This is by far one of the best meals I have ever

eaten!


http://www.veggieboards.com/boards/archive/index.php/t-

24194.html

--------------------------------
Noodles or Rice
Prepare as packages direct. Serve with Stroganoff

--------------------------------
Golden Mashed Potatoes
From: “Family Favorite’s Vegan-ized” by Alaine Chang
Great Guilt-Free Mashed Potatoes without using milk.
Serves 4-6

Ingredients:
Water
Sea Salt (to taste)
10-12 Potatoes, peeled & quartered
1 head Cauliflower separated into florets
¼ Cup Earth Balance – Soy Garden Margarine
(if and as needed) Imagine Un-Chicken broth


Instructions:
1.Put potatoes and cauliflower in salted water. Bring to boil.

2.Cook potatoes & cauliflower till tender enough to mash (ie 10-15

minutes after boiling)


3.Removed potatoes & put in large mixing bowl. Add butter and

mix till blended.

4.Drain & remove cauliflower & put in blender or food processor.

Pulse till liquid-y. Add to potato mixture. On a medium speed

blend well.


5.Increase speed to “whip” and add as much Un-chicken both as

necessary to make fluffy. Serve hot.


Notes:

Frozen Cauliflower can be substituted for fresh.

Instead of Cauliflower: Try substituting a large white Daikon Radish

instead. When using the Daikon Radish you may need more Earth

Balance margarine or Un-Chicken Broth to achieve desired

consistency.


--------------------------------
Grilled Corn on the Cob
SUBMITTED BY: SUETEITSMA
"This is an easy method for grilling corn on the cob. The corn will

be very tasty and tender."

PREP TIME 10 Min COOK TIME 30 Min READY IN 40 Min
SERVINGS: Original recipe yield: 6 ears of corn

INGREDIENTS
6 ears corn
6 tablespoons butter, softened
salt and pepper to taste

DIRECTIONS
Preheat an outdoor grill for high heat and lightly oil grate.
Peel back corn husks and remove silk. Place 1 tablespoon butter,

salt and pepper on each piece of corn. Close husks.

Wrap each ear of corn tightly in aluminum foil. Place on the

prepared grill. Cook approximately 30 minutes, turning occasionally,

until corn is tender.

http://allrecipes.com/Recipe/Grilled-Corn-on-the-Cob/Detail.aspx

--------------------------------
Vegan Cashew Broccoli Tofu Stir-Fry
Submitted by BRANDVEGN

Delicious and Easy Stir-Fry
27 Minutes to Prepare and Cook


Ingredients
2 Tablespoons Grapeseed Oil
1 Large Onion, Finely Chopped
3 Cloves Garlic, Crushed
1 Small Red Chili Pepper, Finely Chopped
1 Thumb-Sized Piece of Ginger Root
6 Button Mushrooms
1 Block Fried or Smoked Tofu
1 Head of Broccoli
1 Small Bag Cashew Nuts (or mixed nuts, see below)
4 Tablespoons Soy Sauce
2 Tablespoons Sesame Oil


Directions
This was an adaptation of a recipe from www.veganfamily.co.uk,

but it is a basic stir-fry.

We don't have access to "smoked tofu" so I fried up the tofu using

a steak marinade I had already prepared for some eggplant I had

grilled. There are tons of these types of marinades online and I

usually just pick a new one each time. After frying the tofu, I put

it in the oven and broiled the tops for about 10 minutes on each

side to add some crunch. I have a convection oven, so add some

extra time for normal ovens. We also don't have a lot of nut

options in this small town in Korea, so we used mixed nuts instead

of only cashews.

While the tofu is in the oven, heat up the grapeseed oil.

Add the onion, garlic, chili, and ginger to the oil and cook for about

2 minutes. Add the mushrooms for an additional minute, stirring

occasionally. Add the tofu, broccoli, nuts, and soy sauce and cook

for about 2 more minutes, not much more. You want the broccoli

to just change color to a dark green before pulling the pan from

the fire.

Finally mix in the sesame oil and stir in.

This is delicious with some Asian short grain rice. I fry the dry rice

in oil (like a risotto) for a couple minutes before cooking. Makes

about 6 1-cup servings.

Number of Servings: 6

http://recipes.sparkpeople.com/recipe-detail.asp?recipe=131296

--------------------------------

Fried Ice Cream
From "Unfried Ice Cream with Cruzan Bananas" in my Horizons

cookbook.

Ingredients for Unfried Ice Cream:
1 quart vanilla soy ice cream
2 tablespoons canola oil
4 ripe bananas, peeled and sliced on the bias into 1/2 inch chunks
1/4 cup toasted brazil nuts crushed
4 tablespoons agave syrup

Ingredients for Tortilla Crush:
4 cups whole tortilla chips, salted or unsalted
1 teaspoon cinnamon
2 tablespoons fructose

Ingredients for Cruzan Sauce:
1/2 cup dark rum
1/4 cup water
1 tablespoon fructose
1 tablespoon fresh lime juice

Remove the ice cream from the feezer, and allow it to soften for

about 10 minutes. Meanwhile, in a food processor, comible all the

Tortilla Crush indredients and process until all chips are completely

ground. Set aside. Next, in a small mixing bowl, combine all the

Cruzan Sauce ingredients and stir until the fructose is dissolved.

Set aside.

Scoop 8 ice cream balls and roll them in the tortilla crush. Arrange

the ice cream balls, two on each plate, and put in the freezer

while you make the bananas.

Heat a large saucepan on high heat with 3 tablespoons canola oil.

When the oil starts to ripple, add the bananas, a few slices at a

time so as not to drop the temperature.

Allow the banans to brown on one side for abot 1 to 2 minutes.

Then, flip them and brown the other side for anohter 30 seconds.

Deglaze the pan with the cruzan sauce, and cook for an additional

minute until the sauce boils, the alcohol cooks off, and the rum

and sugars carmelize on the bananas. Do not overcook the

bananas or they will become mushy.

Lastly, divide the caramelized bananas evenly on top of each set

of ice cream bals. Garnish each with toasted brazil nuts and about

1 tablespoon of agave syrup. Serve immediately.

Yum!!!

http://www.postpunkkitchen.com/forum/viewtopic.php?pid=96695


=========================
Other Recipes
=========================
Insanely Easy Vegetarian Chili
Prep: 25 mins Cook: 30 mins Ready in: 55 mins Serves: 8
provided by Tianne

Ingredients
1 tablespoon vegetable oil
1 cup chopped onions
3/4 cup chopped carrots
3 cloves garlic, minced
1 cup chopped green bell pepper
1 cup chopped red bell pepper
3/4 cup chopped celery
1 tablespoon chili powder
1 1/2 cups chopped fresh mushrooms
1 (28 ounce) can whole peeled tomatoes with liquid, chopped
1 (19 ounce) can kidney beans with liquid
1 (11 ounce) can whole kernel corn, undrained
1 tablespoon ground cumin
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
Cooking Instructions
Heat oil in a large saucepan over medium heat. Saute onions,

carrots, and garlic until tender. Stir in green pepper, red pepper,

celery, and chili powder. Cook until vegetables are tender, about 6

minutes.

Stir in mushrooms, and cook 4 minutes. Stir in tomatoes, kidney

beans, and corn. Season with cumin, oregano, and basil. Bring to a

boil, and reduce heat to medium. Cover, and simmer for 20

minutes, stirring occasionally.

http://recipe.aol.com/recipe/insanely-easy-vegetarian-chili/2759

--------------------------------
30 second Vegan Chili "cheese" Dip
From Jolinda Hackett, Your Guide to Vegetarian Food.

Okay, so this is hardly a recipe, but this comination is just so

yummy I have to share it with you. I call it "30 second" not

because that's how long it takes to make, but because that's how

long it will last - it's that good! Tofutti brand cream cheese is a

vegan cream cheese substitute that is fairly easy to find in most

health foods stores and well stocked grocers.

INGREDIENTS:
1 can vegetarian chili (Try Amy's or Hormel brand vegetarian chili)
1 container Tofutti cream cheese
PREPARATION:
Open can. Open cream cheese. Combine well. Serve with chips. It

couldn't be simpler and it couldn't be tastier.

http://vegetarian.about.com/od/saucesdipsspreads/r/chilicheese.h

tm

--------------------------------
Creamy Chili Cheese Dip

Ingredients:
1 8 ounce package cream cheese, softened
1/2 cup salsa
1 cup grated Cheddar cheese
1 16 ounce can Chili beans (do not drain)
3 tbsp sliced green onions (scallions)
3 tbsp sliced black olives (optional)
tortilla chips, for dipping
Preparation:
Pre-heat oven to 350 degrees.
Mix together the cream cheese and salsa, and gently spread into

the bottom of a pie plate. On top of this, sprinkle about half of the

Cheddar cheese. Gently spoon the chili beans on top of the

cheese, then top with the remaining cheese, green onions and

olives.

Bake for about 15 minutes, until cheese is melted.

Serve with tortilla chips. Preheat oven to 350°F. Combine cream

cheese and salsa and spread in bottom of 9-inch pie plate.

Sprinkle with ½ cup cheese. Spread chili beans over shredded

cheese. Top with remaining shredded cheese, sliced green onions

and olives. Bake for 15-20 minutes until mixture is thoroughly

heated and cheese is melted. Serve with tortilla chips.

http://vegetarian.about.com/od/saucesdipsspreads/r/creamychees

edip.htm

----------

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_________________
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