How It All Vegan!: Irresistible Recipes for an Animal-Free Diet by Tanya Barnard, Sarah Kramer Page A
Authors: Tanya Barnard, Sarah Kramer
Tags: Social Science, Ebook, Cooking, book, Vegan Cooking, Vegetarian & Vegan, Vegan Cookery, Veganism, Agriculture & Food
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container. Will keep in the fridge for 4-7 days. Makes approx. 1 cup.
GREEN ONION CREAM CHEESE
The onions make for a colourful spread and a subtle flavour.
1 cup soft or medium tofu
¼ cup cashew pieces
2 tsp sweetener
1-2 tbsp water
1 tsp salt
½ tsp pepper
4-6 stalks green onion, chopped
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.
TO-FRUITY CREAM CHEESE
A refreshing fruit-filled version of a classic favourite.
1 cup soft or medium tofu
¼ cup cashew pieces
4 tsp sweetener
½ tsp salt
½ cup fruit (e.g., strawberries, blueberries)
In a blender or food processor, blend together all the ingredients until smooth and thick. Place in sealable container. Will keep in the fridge 4-7 days. Makes approx. 1 cup.
SUNFLOWER SEED AVOCADO SPREAD
This rich spread is delicious, nutritious, and a snap to make. The avocado ensures a smooth and creamy texture while providing the body with such good things as fiber, Vitamin C, and Vitamin E. The fat found in avocados is monounsaturated and is believed to be a beneficial fat.
½ cup raw sunflower seeds
¼ cup soy milk
¼ cup tahini
1 avocado
½ tsp turmeric
¼ tsp mustard seeds
½ tsp pepper
¼ tsp salt
1 tsp lemon juice
In a blender or food processor, blend together all the ingredients until smooth and thick. Place in sealable container. Will keep in the fridge 4-7 days. Makes approx. 1 cup.
SUN SEED SANDWICH SPREAD
What could satisfy any sandwich more than being smothered with a deliciously seedy sandwich spread?
1¼ cups sunflower seeds, toasted
2 tbsp sesame seeds, toasted
3 tbsp flax oil or olive oil
1-2 cloves garlic, minced
2 tbsp grated soy cheese
1 tbsp light miso
1 tbsp Braggs or soy sauce
1 stalk celery, diced
1 tomato, roughly chopped
pepper (to taste)
Toast the sunflower and sesame seeds in an oven at 325°F for 7-10 minutes. In a blender or food processor, coarsely grind 1 cup of the sunflower seeds. Add the oil, garlic, cheese, miso, Braggs, celery, tomatoes, and pepper and blend until you reach desired consistency. Mix in the sesame seeds and remaining ¼ cup sunflower seeds. Store in sealable container. Use as sandwich spread or on crackers.
Makes approx. 1½ cups.
ZESTY CHEESE SPREAD
The sautéed red pepper gives this spread a robust flavour. Red peppers, being high in Vitamin C, are a perfect partner for the iron-packed sesame seeds. The combination of these two ingredients is beneficial because iron is absorbed easier when Vitamin C is present.
1 small red pepper, chopped
1 tbsp olive oil
1½ cups cashews
¼ cup sesame seeds
½ cup water
cup nutritional yeast flakes
¼ cup lemon juice or vinegar
¼ cup flax oil
1 tbsp Braggs or soy sauce
In a small saucepan, sauté the peppers in the oil on medium heat until soft. In a blender or food processor, blend the sautéed peppers, cashews, sesame seeds, water, yeast, lemon juice, flax oil, and Braggs until smooth. Place in sealable container. Will keep in the fridge for 7-10 days. Serve on bread, crackers, celery, or mixed into hot rice. Makes approx. 1 cup.
OI-VEY! MOCK CHOPPED LIVER
This spread is best served over matzo.
1 cup mushrooms, roughly chopped
1 large onion, roughly chopped
1 tbsp olive oil
½ cup walnuts
½ tsp salt
½ tsp pepper
In a medium saucepan, sauté the mushrooms and onions in oil on medium heat until onions become translucent. In a blender or food processor, chop the walnuts and add the mushroom/onion mixture and salt and pepper. Blend together for 30 seconds. Serve chilled. Makes approx. ¾ cup.
This section includes mouthwatering recipes that can be served as appetizers, with an accompanying side dish, or teamed up with a entrée. Anyway you choose to serve them, they are guaranteed to please.
HOLY MOLY HUMMUS
Savour this creamy, smooth Mediterranean dip made from chickpeas, one of the most nutritious beans
GREEN ONION CREAM CHEESE
The onions make for a colourful spread and a subtle flavour.
1 cup soft or medium tofu
¼ cup cashew pieces
2 tsp sweetener
1-2 tbsp water
1 tsp salt
½ tsp pepper
4-6 stalks green onion, chopped
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.
TO-FRUITY CREAM CHEESE
A refreshing fruit-filled version of a classic favourite.
1 cup soft or medium tofu
¼ cup cashew pieces
4 tsp sweetener
½ tsp salt
½ cup fruit (e.g., strawberries, blueberries)
In a blender or food processor, blend together all the ingredients until smooth and thick. Place in sealable container. Will keep in the fridge 4-7 days. Makes approx. 1 cup.
SUNFLOWER SEED AVOCADO SPREAD
This rich spread is delicious, nutritious, and a snap to make. The avocado ensures a smooth and creamy texture while providing the body with such good things as fiber, Vitamin C, and Vitamin E. The fat found in avocados is monounsaturated and is believed to be a beneficial fat.
½ cup raw sunflower seeds
¼ cup soy milk
¼ cup tahini
1 avocado
½ tsp turmeric
¼ tsp mustard seeds
½ tsp pepper
¼ tsp salt
1 tsp lemon juice
In a blender or food processor, blend together all the ingredients until smooth and thick. Place in sealable container. Will keep in the fridge 4-7 days. Makes approx. 1 cup.
SUN SEED SANDWICH SPREAD
What could satisfy any sandwich more than being smothered with a deliciously seedy sandwich spread?
1¼ cups sunflower seeds, toasted
2 tbsp sesame seeds, toasted
3 tbsp flax oil or olive oil
1-2 cloves garlic, minced
2 tbsp grated soy cheese
1 tbsp light miso
1 tbsp Braggs or soy sauce
1 stalk celery, diced
1 tomato, roughly chopped
pepper (to taste)
Toast the sunflower and sesame seeds in an oven at 325°F for 7-10 minutes. In a blender or food processor, coarsely grind 1 cup of the sunflower seeds. Add the oil, garlic, cheese, miso, Braggs, celery, tomatoes, and pepper and blend until you reach desired consistency. Mix in the sesame seeds and remaining ¼ cup sunflower seeds. Store in sealable container. Use as sandwich spread or on crackers.
Makes approx. 1½ cups.
ZESTY CHEESE SPREAD
The sautéed red pepper gives this spread a robust flavour. Red peppers, being high in Vitamin C, are a perfect partner for the iron-packed sesame seeds. The combination of these two ingredients is beneficial because iron is absorbed easier when Vitamin C is present.
1 small red pepper, chopped
1 tbsp olive oil
1½ cups cashews
¼ cup sesame seeds
½ cup water
cup nutritional yeast flakes
¼ cup lemon juice or vinegar
¼ cup flax oil
1 tbsp Braggs or soy sauce
In a small saucepan, sauté the peppers in the oil on medium heat until soft. In a blender or food processor, blend the sautéed peppers, cashews, sesame seeds, water, yeast, lemon juice, flax oil, and Braggs until smooth. Place in sealable container. Will keep in the fridge for 7-10 days. Serve on bread, crackers, celery, or mixed into hot rice. Makes approx. 1 cup.
OI-VEY! MOCK CHOPPED LIVER
This spread is best served over matzo.
1 cup mushrooms, roughly chopped
1 large onion, roughly chopped
1 tbsp olive oil
½ cup walnuts
½ tsp salt
½ tsp pepper
In a medium saucepan, sauté the mushrooms and onions in oil on medium heat until onions become translucent. In a blender or food processor, chop the walnuts and add the mushroom/onion mixture and salt and pepper. Blend together for 30 seconds. Serve chilled. Makes approx. ¾ cup.
This section includes mouthwatering recipes that can be served as appetizers, with an accompanying side dish, or teamed up with a entrée. Anyway you choose to serve them, they are guaranteed to please.
HOLY MOLY HUMMUS
Savour this creamy, smooth Mediterranean dip made from chickpeas, one of the most nutritious beans
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