How It All Vegan!: Irresistible Recipes for an Animal-Free Diet (17 page)

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 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.