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GRILLED MUSHROOM AND GARLIC SANDWICH
ON COUNTRY BREAD

2 Tablespoons vegetable oil
1 pound various mushrooms, brushed
2 Tablespoons olive oil
2 cloves garlic, peeled and minced
3 shallots, peeled and minced
1/2 teaspoon thyme, chopped
2 Tablespoons parsley, chopped
2 Tablespoons sweet butter

For the salad:

Cabbage and carrots
1/2 bunch watercress
4 Tablespoons balsamic vinegar
6 Tablespoons olive oil
12 slices of good quality bread, toasted
6 Tablespoons roasted garlic purée
Salt and pepper to taste
Prepare the grill. Let the fire burn down until hot to moderately hot.

In a bowl, combine the mushrooms and the vegetable oil. Place the mushrooms on the grill (do not dump the contents out of the bowl because the oil will flare up and burn). Cook contents until they are slightly charred and most of the water has cooked out of them - about 6 to 8 minutes. Transfer to a colander and drain.

Preheat the oven to 350°F.

Heat the butter in a large skillet. When butter is hot, add the mushrooms, minced garlic, shallots and thyme. Season with salt and pepper. Sauté until the mushrooms are heated through and the garlic just begins to brown slightly. Add the chopped parsley last and reserve.

To make the salad, combine the cabbage, carrots and watercress and toss. Add the vinegar and olive oil and toss, adding salt and pepper to taste.

Walnut Burgers

Ingredients:
1/4lb medium tofu
1/4 cup hazelnuts
1/4 cup soy sauce
1tbsp flour
1/4 cup water
1 cup bread crumbs
1 cup cooked rice(any type of rice)
2-3 cups walnuts, ground
1/2 small onion, diced
1 small carrot, grated
1 small beet, grated
1/2 cup rolled oat flakes

directions:
In a blender or food processor, blend the tofu, hazelnuts and soysauce until smooth. Add the flour and water. Blend until well mixed and set aside. In a large bowl mix together the bread crumbs, rice, walnuts, onions, carrots, beets and rolled oats. Add the tofu mixture and mix well. Divide and shape into 10 patties. Lay down each patty in flour, coating each side. On a lightly oiled frying pan on medium-high heat fry patties for 5-10 minutes until browned on both sides.
Makes 10 patties (duh).

CheeseCake
(cuz everyone wants something sweet after walnut burgers!)

ingredients:
1 container of vegan cream cheese
(found in most health food stores)
1/2 cup soymilk
1/2 cup sugar (note: Unprocessed sugar!)
1 Tablespoon of vanilla, lemon, or almond flavoring
2 Tablespoons maple syrup
1 vegan graham cracker crust

Directions:
Combine all ingredients in a blender and blend til creamy. Add more vegan sugar if needed. Place in graham cracker crust Bake at 350 for 30 mins. Place in freezer til cool

Exotic Fruit salad w/Mint sauce

ingredients:
1 1/2 cups papaya, seeded and roughly chopped
1/4 cup dry sweetener
3 tbsp Lime juice
1 1/2 tbsp fresh mint, chopped
4 cups Mango, chopped
2 cups Pineapple, chopped
1/2 cup dried cranberries
1/2 cup flaked unsweetened coconut

directions:
In a blender or food processor, blend the papaya, sweetener, lime juice and mint until smooth.
In a large bowl, combine the Mango, pineapple, cranberries and coconut.
Top with papaya sauce, mix and refrigerate.
serve chilled.
makes 2-4 servings

Caramelized Onion & Fennel
Mashed Potatoes

Ingredients:
3-4 medium potatoes, cubed
1 medium onion, chopped
1 small fennel bulb, finely chopped
1tsp dry sweetener
1tsp salt
1/2tsp pepper
2tbsp olive oil
1/2cup soymilk
*2tbsp flax oil

Instructions:
In a large pot on hight heat, boil the potatoes in wather until they can be pierced easily with a fork. While potatoes are cooking, in a large saucepan on medium heat saute the onion, fennel, sweetener, salt, and pepper in oil until the onions are translucent. Set aside. Mash potatoes with soy milk and flax oil. stir in onion-fennel mixture and mix well.
makes 4 servings.

by designergrl

Vegan Lentil Soup

My hubby, a dyed-in-the-wool meat eater LOVES this soup.

(No measurements here, just sorta method and ingredients.)


A couple of cups of veg broth
A few red-skin or small white potatoes
Lentils (red ones look nice)
Sliced Onion
Chopped spinach (or broccoli florets work)
garlic, salt, pepper


Cook the potatoes and lightly mash them with the skins on (the skins contain amino acids that combine with the ones in the lentils to make complete protein).

Cook the lentils in water until soft, then drain out most of the water (or you can soak them for a few hours ahead of time, if you prefer it that way).

Saute the slided onion till clear and soft. Stir in the broth, add the lentils and potatoes. Cook until flavors marry. Season to taste. Stir in vegetables just a few minutes before serving.

If you're not a vegan, a dollop of sour cream or plain yogurt can be stirred into each serving.

Lentils cook quickly (unlike a lot of dried legumes) so you can easily do this one without planning ahead.

Tofu Corn Bread

Ingredients:
1 cup corn meal
1 cup all purpose flour
2 tablespoon sucanat(natural sweetener or whole sugar!)
1 tablespoon baking powder
1 teaspoon salt
3 tablespoon soy margarine, cut into small fine pieces
12 oz. Mori Nu silken tofu soft, do not use low fat, do not drain
1/3 cup soymilk

Directions:
Grease a 8 x 8 square pan with oil and preheat oven to 400 degrees. If using a glass pan lower the oven temperature to 375 degrees (Farenheit).

Sift together the dry ingredients and stir to combine thoroughly. Cut the soy margarine pieces into the dry ingredients until the pieces of margarine are the size of small peas.

Put the tofu in the blender and blend until very smooth. Add the tofu and soy milk all at once to the dry ingredients and stir just until moistened.

Pour into greased 8 x 8 square pan and Bake at 400 degrees for 20-25 minutes.

Serves: 16 - 2 squares

Preparation time: 35 minutes