How It All Vegan!: Irresistible Recipes for an Animal-Free Diet (32 page)

dash of pepper

2 tbsp oil

In a blender or food processor, blend together (on high) the tofu, lemon juice, salt, pepper, and oil until thick and creamy. Store in the refrigerator in a clean, dry container with a tight-fitting lid. Will keep for 7-10 days. Makes approx. 1½ cups.

FAUX SOUR CREAM

Since you cut sour cream out of your diet, have baked potatoes, perogies, and burritos not tasted the same? Bask again in the rapturous tang of this soy-based topping.

2 cups soft
or
medium tofu

¼ cup oil

3 tbsp lemon juice
or
vinegar

1 tsp sweetener

1 tbsp Braggs
or
soy sauce

In a blender or food processor, blend together all the ingredients until smooth and creamy. Store in the refrigerator in a clean, dry container with a tight-fitting lid. Will keep up to 5 days.
Note: This may separate upon refrigeration and may need to be re-mixed before using.
Makes approx. 1½ cups.

KLASSIC KETCHUP

After trying this sweet, savoury recipe you’ll realize that store-bought ketchup is nothing more than a pale impostor compared to the way “real” ketchup is supposed to taste.

1 6-oz can of tomato paste

1½ tbsp vinegar

1 tbsp sweetener

1 tsp Braggs or soy sauce

tsp dried basil

tsp paprika

tsp salt

2½ tbsp water

In a medium saucepan, simmer all the ingredients on medium-low heat for about 10-15 minutes, stirring often. Set aside to cool and store in the refrigerator in a clean, dry container with a tight-fitting lid. This will keep for about 2 weeks, but make sure the lid is tight or it will go bad! Makes approx. ¾ cup.

CRISPY CROUTONS

Sure, lettuce and other assorted vegetables are crispy enough on their own, but your salad will shine when served up with these crunchy, toasted delights.

2 cups
sourdough bread
, cubed

1 tbsp olive oil

1 tsp thyme

½ tsp pepper

Preheat the oven to 375°F. In a large bowl, toss together all of the ingredients. Spread out evenly on a baking sheet and bake for about 10-15 minutes, until golden brown. Set aside to cool and store in a clean, dry container with a tight-fitting lid. Makes 2 cups.

VERSATILE VEGETABLE STOCK

A flavourful stock is an important and crucial ingredient for soups and sauces. A helpful tip to ensure a delicious stock: if you won’t eat what’s rotting in your fridge, then don’t put it into your stock. You could include vegetables that are just past their prime, or even vegetable trimmings, in this recipe, but try to add at least 3 or more of the veggies listed here. Use this stock for your soups and sauces. It also freezes well.

assorted vegetables (e.g., onions, celery, carrots, potatoes, garlic), roughly chopped

10 cups water

½ tsp salt

tsp peppercorns

Wash, cut, and prepare vegetables. Place all the ingredients into a large soup pot and bring to a boil. Turn heat down and let simmer until stock has reduced to half the original amount. Remove all the vegetables with a slotted spoon. Remove pot from heat and let the stock cool. Pour into clean, dry containers with a tight-fitting lid and store in the freezer or refrigerator. Makes approx. 8 cups.

If you’re not freezing the stock, use it within 5 days. If freezing, make sure you leave a little room for the stock to expand in the container.

I like to store my stock in 4-cup containers so that if I’m going to make soup, I can pull the stock out of the freezer the night before and it will be ready for me by dinnertime. No muss, no fuss!

CAJUN SPICE

This spicy condiment sparkles up any dish that it’s matched with. Use cajun spice in place of salt and pepper to season burgers, fried tofu, or tofu jerky. You can even try it to spice up your popcorn.

1 tbsp dried onion flakes

1 tsp fennel seeds

1 tsp coriander seeds

¼ cup chili powder

2 tsp garlic powder

1 tsp salt

1 tsp dried oregano

¼ tsp pepper

dash of cayenne pepper

In a blender, food processor, or coffee grinder, grind the onion flakes, fennel seeds, and coriander seeds until powdered. You can also use a rolling pin to grind the spices between 2 sheets of wax paper. In a small bowl, stir together the chili and garlic powders, salt, oregano, pepper, and cayenne. Combine both mixtures and store in a clean, dry container with a tight-fitting lid. Makes approx. ½ cup.

GOMASHIO

A simple yet wonderful Japanese condiment. Very addictive and satisfying, use it as a topping for any recipe or in place of salt on cooked vegetables or in salads or soups.

1 cup raw sesame seeds

1-2 tsp sea salt

1 tsp kelp powder

In a dry frying pan, heat the sesame seeds, salt, and kelp on medium-high for 3-5 minutes, stirring constantly until seeds start to pop and brown. Remove from heat and set aside to cool. Place in a blender, food processor, or coffee grinder and grind for 3 seconds. You don’t want the seeds to become powdered, just lightly ground up. Store in a sealable container. Makes 1 cup.

BALSAMIC ONIONS

This recipe can be used in a variety of ways. It’s a great addition to any sauce or stir-fry, or simply delicious atop salads.

1 large onion, peeled, cut, and separated

1 tsp salt

½ tsp pepper

1½ tsp sweetener

1 tbsp oil

2 tbsp balsamic vinegar

In a medium saucepan, sauté the onion, salt, pepper, and sweetener in oil on medium heat until onions are a dark golden brown, stirring often. Transfer to a medium bowl and stir onions together with the vinegar. Set aside and let sit for 10 or more minutes. Makes 1 to 1½ cups, depending on size of onion.

FAUX PARMESAN CHEESE

Simply the world’s greatest faux cheese topping. Enjoy.

¼ cup nutritional yeast flakes

¼ cup sesame seeds, toasted

¼ tsp salt

In a blender, food processor, or coffee grinder, grind the yeast, sesame seeds, and salt until completely milled. Store in a clean, dry container with a tight-fitting lid. Makes ½ a cup.

FAUX FETA

A delightfully tangy tofu masterpiece. Use in
Gourmet Greek salad
or atop pizza.

¼ cup olive oil

¼ cup water

½ cup red wine vinegar

2 tsp salt

1 tbsp dried basil

½ tsp pepper

½ tsp dried oregano

1 pkg firm herb tofu, cubed
or
crumbled

In a large bowl, mix together the oil, water, vinegar, salt, basil, pepper, and oregano. Marinade the tofu in the mixture for at least an hour or more. Makes approx. 1½ cups.

BAKED SESAME FRIES

Serve these yummy fries with homemade
ketchup
or some other yummy dipping sauce. If you like to spice things up, use
cajun spice
instead of gomashio.

4-6 large potatoes, sliced

3 tbsp olive oil

2 tbsp
gomashio

Preheat oven to 400°F. Slice the potatoes to the desired width and place them in a medium bowl with some cold water. Let sit for 5 minutes. Drain potatoes and toss together with the oil and gomashio. Lay potatoes on a non-stick cookie sheet and bake for 30 minutes. Flip fries after 15 minutes. Makes 2-4 servings.

DRY-ROASTED SOY SNACKS

A delicious snack for any occasion.

2 cups dry soybeans

1-2 tsp seasoning (e.g., salt, cajun spice, pepper, red pepper flakes, cumin, curry)

In a large bowl filled with water, soak soybeans overnight. Preheat oven to 250°F. Drain beans well and pour back into the empty large bowl. Add your desired seasoning, stirring together well, and spread out onto a large baking sheet. Bake for 3-4 hours. Let cool before serving. Makes 2 cups.

CHICKPEA NIBBLES

A great nibbly snack.

2 cups cooked
or
canned chickpeas (garbanzo beans)

1-2 tsp seasoning (e.g., cajun spice, pepper, red pepper flakes, cumin, garlic, curry)

1 tbsp oil

Preheat oven to 400°F. In a medium bowl, toss together the chickpeas and desired seasoning in the oil. Stir together well and spread out onto a large baking sheet. Bake for 45-60 minutes, flipping after 20 minutes. Let cool before serving. Makes 2 cups.

ORIGINAL PEPPER TOFU JERKY