Almond Nut Butter
Better Butter
Tofu Sharp Cheese
Pimento Cheese
Healthy Whipped Cream (Vegan)
Tofu Whipped Cream-like Topping
Brown Rice Milk
Seed and Nut Milk Basic Recipe
Almond Nut Butter
Soy Mayonnaise
Egg Substitutes


Almond Nut Butter


2 cups raw almonds
1-2 Tbsp safflower oil, optional


Begin by blanching the almonds. In a medium saucepan, place 4 inches of
water, and bring to a boil. Add the almonds and cook for 1 minute to
blanch them. Remove the saucepan from the heat and set aside for 3 minutes
to cool. Remove the almonds from the water, squeeze each almond between
your thumb and forefinger to remove their skins, and set them aside for 5
minutes to dry and cool. Place the almonds in a non-stick skillet and cook
them over medium heat for 3-4 minutes or until lightly toasted and
fragrant. Remove the skillet from the heat and allow the almonds to cool.
Transfer the cooled almonds to a blender or food processor and process for
1-2 minutes to finely grind them to a powder. Scrape down the sides of the
container. Continue to process the almonds an additional 1-2 minutes,
adding some safflower oil, as desired, to form a smooth and creamy paste.
Transfer the almond butter to an airtight container and store in the
refrigerator. *Note: you can substitute other nuts such as hazelnuts,
cashews, pistachios, or peanuts to make other nut butters using the same
procedure. Yield: 1 Cup )2001 Beverly Lynn Bennett


Better Butter

1 Tbsp agar agar flakes or Kosher gelatin (unflavored)
1-1/2 cup cold water
1 cup cooked millet, packed
1/4 cup raw cashews
1 tsp salt
1 Tbsp cooked, peeled carrots

Stir agar flakes in water in small saucepan. Let stand 5 minutes. Cook
over high heat until gelatin is dissolved and it's clear. Blend half of
gelatin with remaining ingredients at low speed, increasing to high speed
until very smooth. Blend in remaining gelatin at low speed. Cover and let
stand to cool, and to allow air bubbles to escape. Pour into containers
and chill. Keeps one week. Do not freeze. This recipe also in Weimar
cookbook. from "The Joy of Natural Cooking" by Marcella Lynch.



Tofu Sharp Cheese

Here's a simple mock grated cheese that's great on pasta, or used to
replace Parmesan or Romano cheese, but with a cheesy flavor all its own.

1 package extra-firm tofu, drained and grated (3 cups)
2 Tbsp brewer's or nutritional yeast
2 Tbsp corn oil
1 Tbsp umeboshi plum vinegar or red wine vinegar
1 Tbsp brown rice vinegar
1 tsp salt
1/2 tsp paprika
1/4 tsp freshly ground fenugreek seeds
1/2 tsp freshly ground white pepper (1/4 tsp peppercorns)
1/2 tsp ground mace
1/2 tsp Tabasco sauce

Preheat the oven to 350 degrees F. Mix all the ingredients together in a
medium-size bowl until well combined. Transfer the mixture to a
14X9X2-inch oiled baking dish and bake it, uncovered, until it is dry and
somewhat firm, about 30 minutes, stirring occasionally. Let the cheese
cool completely before serving. Tofu Sharp Cheese will keep, tightly
covered, in the refrigerator for up to a week.

Makes 2 2/3 cups This recipe was provided by "Wildman" Steve Brill and can
be found in his new book, "The Wild vegetarian Cookbook," along with many
other great vegetarian recipes.


Pimento Cheese

1 cup water
3/4 cup cashew nuts or sunflower seeds
2 Tbsp sesame seeds or 1 Tbsp tahini
1 Tsp salt
3 Tbsp Nutritional Yeast flakes
2 tsp onion powder
1/8 tsp garlic powder
1/8 tsp dill seed (optional)
1/2 cup pimentos (or red peppers)
2 Tbsp lemon juice (or to taste)

Blend until smooth. I think this cheese is superior if you use the cashew
nuts, although we usually use the sunflower seeds as they are cheaper.
It's still good. If it needs to be thicker, just add some rolled oats or
quick oats when blending. A very delicious cheese to use in pizzas and
lasagna etc. (From "Country Life Vegetarian Cookbook")


Healthy Whipped Cream (Vegan)

1/2 cup soy milk
1 tsp agar flakes
1 Tbsp water
2 tsp vegetable oil
1/8 tsp cream of tartar
1 tsp vanilla
1 Tbsp maple syrup

Mix the soy milk, agar, and water in a small saucepan and bring to a boil.
Simmer, covered, for 5 minutes until the agar has dissolved. Stir twice.
Pour the soy milk mixture into a measuring cup, and add just enough water
to make 1/2 cup. Refrigerate for 45 minutes. Combine the chilled soy milk
mixture with the oil, cream of tartar, and vanilla, and beat at high speed
with an electric eggbeater. After about 3 minutes, slowly add the
maplereplace syrup. Total whipping time is about 10 minutes. Cream will
form into gentle peaks.

Serve with fresh fruit, or anywhere you would use real whipped cream.
Source: The High Road to Health by Lindsay Wagner and Ariane Spade


Tofu Whipped Cream-like Topping

1 - 12.3 oz. package silken tofu, extra firm
1/2 cup sweet fruit juice
2 tsp. lemon juice
1/8 tsp. salt
1 Tbsp. honey (or alternative natural sweetener such as maple syrup)
just enough water to blend

Blend all ingredients until very smooth. Chill and serve.
Note: This can be served over fresh fruit or with your favorite dessert.
Foster's Favorites
http://www.yahoogroups.com/group/Chr...-Vegan-Cooking


Brown Rice Milk

4 cups hot/warm water
1 cup brown rice (you can either soak the rice for 48
hours or cook rice according to instructions)
4 chopped dates

Mix all ingredients in blender until smooth. Let the milk set for about 30
minutes; then, without stirring, pour the milk into another container,
leaving most of the sediment in the first container. OR, if you have a
juicer, run milk through the juicer. If it needs to be even thinner, run
it through a cheese cloth. The juicer usually does the trick for me. This
makes about 4-4 1/2 cups.


Seed and Nut Milk Basic Recipe

1/2 cup raw almonds
1/4 cup sesame seeds

Soak in 2 cups of pure water for 24 hours. Pour into blender and blend as
you add enough water to fill the blender. Add unpasteruized honey (or
alternative) to taste, ( approximately 1 tablespoon) Add 1 teaspoon
vanilla, or to taste. Pour through strainer. Nut milk will keep in the
refrigerator approximately three days. Store in a dark bottle if possible.
This nut milk is high in calcium, and contains essentail oils and
traceminerals in a form easily utilized by the body. Any raw nuts can be
used to make nut milk. However, sesame seeds and almonds are the highest
in calcium. Flax seed can also be added to this recipe in order to raise
the content of LNA. Nut milk may be used over cereal, over beries or in
recipes, or it may be drunk from a glass. From: Allergies Disease in
Disguise


Soy Mayonnaise

2 cups warm water
1 1/4 - 1 1/2 cups soy milk powder
1/2 tsp. garlic powder
1 tsp. onion powder
1 tsp. salt
2 green onions
2 - 4 Tbsp. lemon juice

Blend all ingredients, except lemon juice. Stir in lemon juice to thicken.
There will be a small amount of liquid at the bottom of the dressing when
it cools, but the top portion remains at spreading consistency. Do not mix
unless you want to use it for a dressing. Use as you would any other
mayonnaise. Makes 2 1/3 cups.

Note: This is similiar to my personal recipe, but I add olive oil. I blend
all ingredients except lemon juice in a blender. There will be a
whirl/hole
in the center of the mixture as the blender works. I add VERY cold olive
oil, drizzling slowly into that vortex. It usually takes from 1/2 - 1 cup
of olive oil. I stop adding olive oil at the point that the hole
disappears
and fills in. Then I add the lemon juice. The oil prevents the separation
that the recipe describes (although the fat free recipe is healthier). You
could use flax seed oil instead of olive oil if you prefer.
Source: A Taste of Nature
Notes added by Ladonna from
Christian Vegan Cooking.


Egg Substitutes

One (1) egg equals any one of the following:

2 Tbsp flour
1/2 tsp. oil
1/2 tsp. baking powder
2 Tbsp liquid

2 Tbsp water
1 Tbsp oil
1/2 tsp. baking powder

1 Tbsp flaxseed* (ground in coffee mill)
3 Tbsp warm water


1 Tbsp gelatin or fruit pectin
3 Tbsp warm water

Yogurt, mashed banana, applesauce, pumpkin, or other pureed fruit or
vegetables are good replacements for eggs in muffins or cakes.
To replace eggs in casseroles, burgers, or loaves try mashed
vegetables,tahini, (sesame seed butter) nut butters or rolled oats.

* Flaxseed is a wonderful source of Biomega Three Fatty acids that our
bodies need and usually don't get enough of.


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