4 Jun 2006

More Favorite Recipe Links

I have so many wonderful vegan and vegetarian links in my favorites, I thought I would share a few more of them with you and a recipe from each one.

Vegan Mania (Canada)

Vegan Mayo
This recipe is by far the tastiest vegan mayo I've tried so far.

1 1/2 cups medium-firm or firm silken tofu (you can use regular tofu, but it will be a bit grainy)
2 tbsp natural, light oil, like sunflower
up to 1/2 cup water (depending on how watery the tofu is)
1 1/2 tsp yellow mustard
1 tsp minced garlic
1/4 of an onion, minced
1/4 tsp white pepper
1 1/4 tsp sea salt
1 tbsp lemon juice
1 tbsp apple cider vinegar
2 tsp granulated beet sugar (optional)
1 tbsp finely ground raw cashews

Combine all ingredients in your food processor and whip until smooth.
Keep in your fridge for up to one week.

Vegetarian Network Victoria (Australia)

Vegan French Toast (with bananas)

3 cups sliced bananas (about 2 large)
2/3-1 cup soymilk
1 1/2 tsp cinnamon
3/4 tsp vanilla
12 slices bread
oil for frying
maple syrup for serving

Blend together bananas, soymilk, cinnamon and vanilla. Pour into a pie plate, dip slices of bread into batter. Fry in a non-stick skillet until slightly golden, be sure to use plenty of oil or else it will stick to the pan. Serve with maple syrup.

Frugal Living in the Uk

Rich and Chunky Mushroom Gravy

2 tablespoons sunflower oil
1 onion, finely chopped
8-10 large portabello or other large, flat mushrooms, cut into 3 cm cubes (roughly)
2 cups of water
seasalt to taste
1 cup of gravy mix (original Bisto or cheap equivilent! - use 3 teaspoons of powder for 1 cup of water)

Fry the onion in the sunflower oil for a few minutes and then add the cubed mushrooms. Cook until the mushrooms soften (five minutes approx) then add the water and gravy mix - stir until thickened. This is great served on spaghetti, over rice or baked potatoes.

Vegan Connection (USA)

Low-Fat Blueberry Muffins (12 muffins) - Recipe By :Susan Voisin

2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
2/3 cup sugar
1/2 tablespoon Ener-G Egg replacer - mixed with 2 tbs water
1/2 teaspoon vanilla
3/4 cup soy milk -- or rice milk
3/4 cup applesauce
2/3 cup blueberries -- fresh or frozen (measured then defrosted)

Preheat the oven to 400 degrees. Sift the first 5 ingredients together, and then add all the wet ones. Mix just until moistened. Fold in the blueberries and then fill muffin cups (paper-lined or sprayed) full. Bake 20 minutes.


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