How It All Vegan!: Irresistible Recipes for an Animal-Free Diet by Tanya Barnard, Sarah Kramer
Authors: Tanya Barnard, Sarah Kramer
Tags: Social Science, Ebook, Cooking, book, Vegan Cooking, Vegetarian & Vegan, Vegan Cookery, Veganism, Agriculture & Food
Ads: Link
pot, for that bachelor look. Makes 2-4 servings.
FESTIVE CRANBERRY SAUCE
This seductive red sauce will impress and delight your guests come harvest time when presented alongside the tofu turkey . Other possibilities include a topping for vanilla ice cream or chocolate “cheese” cake .
1½ cups fresh or frozen (thawed) cranberries
1 cup maple syrup
1 cup cranberry juice
grated zest of orange
1 cup walnuts, chopped (optional)
In a medium saucepan, bring the cranberries, maple syrup, cranberry juice, and orange zest to a boil. Lower heat to medium and simmer for 10 minutes or until the cranberries pop open. Skim off any foam that forms on the surface. Stir in optional walnuts. Chill before using. Makes 4-6 servings.
SPREADS
Spreads can complement sandwiches by adding savoury flavours and zest while at the same time providing the body with necessary nutrients.
EASY GARLIC SPREAD
Relish this spread not only because it’s effortless to prepare, but it can be served on a variety of breads or crackers to accompany any salad, soup, or entrée. As you may know, cooked garlic has the strongest aroma of any member of the onion family member. Be sure to have some fresh parsley nearby to chew on in order to curb any nasty garlic breath.
½ cup olive oil
6-10 cloves garlic, minced
½ small onion, minced
tsp salt
In a blender or food processor, blend all the ingredients together. Spread over bread slices and wrap bread in foil and bake at 350°F for 15-25 minutes. Makes approx. ¾ cup.
FANCY GARLIC SPREAD
This spread is a good companion with crackers, bread, or whatever makes you happy.
1 small red onion, chopped
6-10 cloves garlic, minced
3½ tbsp olive oil
½ tbsp balsamic vinegar
2½ tbsp fresh thyme
salt (to taste)
pepper (to taste)
In a medium saucepan, sauté the onions and garlic in 1½ tablespoons of the oil on medium-low heat until onions are translucent. In a blender or food processor, blend together the onion mixture, vinegar, thyme, salt, and pepper and remaining oil. Makes approx. ½ cup.
EASY VEGGIE BUTTER
This butter recipe is so easy to prepare, it’s a must in all vegan kitchens. It’s perfect on toast, muffins, potatoes – whatever butter is good on.
¾ cup soft tofu
2 tbsp flax oil or olive oil
pinch of salt
dash of turmeric
In blender or food processor, blend together all the ingredients until well mixed. Store in sealable container. Will keep in the fridge for 4-7 days. Makes approx. 1 cup.
STEPHANIE’S NUMMY YUMMY VEGGIES PREAD
This veggie spread is to die for! Use in sandwiches or wherever a delicious spread is needed.
½ cup veggie butter ( or margarine)
3 tbsp tomato paste
2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried dill
½ tsp dried basil
1 tbsp fresh parsley
½ small green pepper, chopped
1-2 stalks green onions, chopped
In a blender or food processor, blend together the veggie butter, tomato paste, garlic, oregano, dill, basil, and parsley. Pour into a bowl and add the chopped pepper and onion. Stir together and place in sealable container. This butter will keep in the fridge for 7-10 days. Makes approx. ¾ cup.
ELEGANT CREAM CHEESE
A nutritious, vegan version of the popular basic cream cheese spread. The velvety smooth texture will make you want to try the following three variations too.
1 cup soft or medium tofu
¼ cup cashew pieces
2 tsp sweetener
1-2 tbsp water
1 tsp salt
½ tsp pepper
In a blender or food processor, blend together all the ingredients until smooth and thick. Place in sealable container. Will keep in the fridge for 4-7 days. Makes approx. 1 cup.
GARLIC DILL CREAM CHEESE
The garlic combined with the dill gives this tofu cream cheese a perky flavour.
1 cup soft or medium tofu
¼ cup cashew pieces
2 tsp sweetener
2-5 cloves garlic, minced
1-2 tbsp of water
1 tsp salt
½ tsp pepper
1 tbsp dried dill
In a blender or food processor, blend together all the ingredients until smooth and thick. Place in sealable
FESTIVE CRANBERRY SAUCE
This seductive red sauce will impress and delight your guests come harvest time when presented alongside the tofu turkey . Other possibilities include a topping for vanilla ice cream or chocolate “cheese” cake .
1½ cups fresh or frozen (thawed) cranberries
1 cup maple syrup
1 cup cranberry juice
grated zest of orange
1 cup walnuts, chopped (optional)
In a medium saucepan, bring the cranberries, maple syrup, cranberry juice, and orange zest to a boil. Lower heat to medium and simmer for 10 minutes or until the cranberries pop open. Skim off any foam that forms on the surface. Stir in optional walnuts. Chill before using. Makes 4-6 servings.
SPREADS
Spreads can complement sandwiches by adding savoury flavours and zest while at the same time providing the body with necessary nutrients.
EASY GARLIC SPREAD
Relish this spread not only because it’s effortless to prepare, but it can be served on a variety of breads or crackers to accompany any salad, soup, or entrée. As you may know, cooked garlic has the strongest aroma of any member of the onion family member. Be sure to have some fresh parsley nearby to chew on in order to curb any nasty garlic breath.
½ cup olive oil
6-10 cloves garlic, minced
½ small onion, minced
tsp salt
In a blender or food processor, blend all the ingredients together. Spread over bread slices and wrap bread in foil and bake at 350°F for 15-25 minutes. Makes approx. ¾ cup.
FANCY GARLIC SPREAD
This spread is a good companion with crackers, bread, or whatever makes you happy.
1 small red onion, chopped
6-10 cloves garlic, minced
3½ tbsp olive oil
½ tbsp balsamic vinegar
2½ tbsp fresh thyme
salt (to taste)
pepper (to taste)
In a medium saucepan, sauté the onions and garlic in 1½ tablespoons of the oil on medium-low heat until onions are translucent. In a blender or food processor, blend together the onion mixture, vinegar, thyme, salt, and pepper and remaining oil. Makes approx. ½ cup.
EASY VEGGIE BUTTER
This butter recipe is so easy to prepare, it’s a must in all vegan kitchens. It’s perfect on toast, muffins, potatoes – whatever butter is good on.
¾ cup soft tofu
2 tbsp flax oil or olive oil
pinch of salt
dash of turmeric
In blender or food processor, blend together all the ingredients until well mixed. Store in sealable container. Will keep in the fridge for 4-7 days. Makes approx. 1 cup.
STEPHANIE’S NUMMY YUMMY VEGGIES PREAD
This veggie spread is to die for! Use in sandwiches or wherever a delicious spread is needed.
½ cup veggie butter ( or margarine)
3 tbsp tomato paste
2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried dill
½ tsp dried basil
1 tbsp fresh parsley
½ small green pepper, chopped
1-2 stalks green onions, chopped
In a blender or food processor, blend together the veggie butter, tomato paste, garlic, oregano, dill, basil, and parsley. Pour into a bowl and add the chopped pepper and onion. Stir together and place in sealable container. This butter will keep in the fridge for 7-10 days. Makes approx. ¾ cup.
ELEGANT CREAM CHEESE
A nutritious, vegan version of the popular basic cream cheese spread. The velvety smooth texture will make you want to try the following three variations too.
1 cup soft or medium tofu
¼ cup cashew pieces
2 tsp sweetener
1-2 tbsp water
1 tsp salt
½ tsp pepper
In a blender or food processor, blend together all the ingredients until smooth and thick. Place in sealable container. Will keep in the fridge for 4-7 days. Makes approx. 1 cup.
GARLIC DILL CREAM CHEESE
The garlic combined with the dill gives this tofu cream cheese a perky flavour.
1 cup soft or medium tofu
¼ cup cashew pieces
2 tsp sweetener
2-5 cloves garlic, minced
1-2 tbsp of water
1 tsp salt
½ tsp pepper
1 tbsp dried dill
In a blender or food processor, blend together all the ingredients until smooth and thick. Place in sealable
Similar Books
