1 pound fresh, firm tofu
1 tsp. sesame seed oil
1 T. Braggs liquid amino or soy sauce
1/2 small ginger root, peeled, and coarsely sliced
3 large cloves garlic
1 T. canola oil
1 cup broccolli florets
1/2 cup cauliflower florets
1/2 cup carrots, cuti n the thin long strips
1 cup peppers (red, yellow mix) cut in logn strips
1 cup frozen corn (optional)
1/4 cup slivered almonds, roasted
3 T. sesame seeds, roasted
* Bragg’s liquid aminoes to taste
6 cups cooked diced potatoes
1 cup finely chopped celery
1 cup chopped ripe olives
1 cup sliced green onions
2-3 ounces chopped pimentos
Scrub potatoes, then cut them and boil them in their skins. After the potatoes are cooked, peel and dice them. (This can be done a day ahead and then heated in the microwave when putting the recipe together.) Chop the celery, olives, onions, and pimiento.
1/2 container (6 ounces) Better Than Sour Cream
1 1/2 tsp. cumin (or to taste)
1/4 tsp. garlic powder (or to taste)
1 tsp. salt (or to taste)
Mix together well. Set aside.
1 cup cashew or soy milk
1 T. corn starch
2 tsp. McKays Chicken Seasoning
1 tsp. salt
Mix corn starch, chicken seasoning, and salt together in a small amount of the milk, in a small sauce pan. Add remaining milk and cook over medium heat while stirring constantly. When misture comes to a boil, take off stove and mix it into the sour cream mixture. Mix chopped vegetables with teh potatoes, then add the sour cream mixture and mix together thoroughly. Serve warm.
1 1/2 T. corn starch
1 /12 cup soy milk
1 tsp. salt, or to taste
1/2 cup Tofutti “Better Than Sour Cream”
Bring all ingredients except sour cream to a boil. Stir in the sour cream and serve.
1 pound small new potatoes (6-8)
2 cups frozen peas
1 1/2 cup white sauce (see below for recipe)
1/2 cup Toffutti, Better Than Sour Cream
1/2 cup onion, chopped fine
1 tsp. dried dill weed
Cook potatoes in lightly salted boiled water, until tender. Drain and quarter. Cook peas for 1-2 minutes in a separate dish. Drain well. Saute onion in 1 T. olive oil
White Sauce
1 1/2 T. corn starch
1 1/2 cup soy milk
1 tsp. salt, or to taste
Bring to a boil. Stire the sour cream in the white sauce. Stir in potatoes, peas, onion. Sprinkle with dill.
2 cups walnuts
1/3 cup flaxseed meal
2 T. carob powder
1 T. tahini
1 tsp. coffee substitute (such as Roma)
1 tsp. vanilla
1/4 tsp. stevia powder
2 T. Maltitol
1 T. honey
2 T. water
1/16 tsp. salt
Requires an additional 1/3 cup walnuts for garnish.
Grind walnuts in food processor. Add remaining ingredients and continue grinding until well mixed. Press into 8 x 8″ oil-sprayed dish. Sprinkle with finely chopped walnuts.
Makes 12 squares, best when made one day ahead.
1/4 cup olive oil
1 teaspoon dill weed
1 teaspoon basil
1 teaspoon oregano
1/4-1/2 teaspoon garlic powder
Salt to taste (1-2 teaspoons)
1/4 cup lemon juice
Mix the above, then cube one block of Mori-nu tofu. Marinate the Mori-nu tofu in the above for several hours, then serve on a bed of lettuce. Garnish with tomatoes and olives.