Recetas 3

(For all ingredients, please use organic versions if available)
2 cups raw cashews, soaked for several hours in water
½ cup rejuvelac
Pinch of sea salt
½ - ¾ teaspoon xanthan gum
2 tablespoons agar agar flakes
⅔ cup water

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(For all ingredients, please use organic versions if available)
Cookies
100 grams vegan margarine
100 grams icing sugar
50 grams unsweetened cocoa powder
¼ teaspoon non-alcoholic vanilla extract (vegetable glycerin base)
120 grams unbleached flour
Pinch of sea salt
Coating
100 grams vegan dark chocolate
¼ teaspoon peppermint extract
1 naturally flavored peppermint candy cane

(For all ingredients, please use organic versions if available)
Herbed NutLoaf
1½ cups unsalted nuts (walnuts, pecans, almonds, or cashews)
1 cup old fashioned oats
1 onion, finely chopped
14-ounce can of diced tomatoes
4 ounces cremini mushrooms (about 6 large), sliced
2 cloves of garlic, minced
Egg replacer for 2 eggs
2 tablespoons all-purpose flour
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh thyme
Salt, to taste
Pepper, to taste
2 tablespoons olive oil

(For all ingredients, please use organic versions if available)
200 grams pot barley
100 grams potato
100 grams beans
250–300 grams smoked tofu
40 grams onion
2 cloves of garlic
150 grams vegetables for soup (carrots, celery, etc.)
½ large or 1 small (50 grams) fresh red pepper
1 teaspoon (5 grams) paprika powder
20 grams tomato paste
Fresh green parsley
Laurel leaf
Salt
40 grams oil
Water

(For all ingredients, please use organic versions if available)
Raw Vegan Holiday Stuffing
⅓ cup macadamia nuts
⅓ cup sunflower seeds
⅓ cup raw pumpkin seeds, finely ground
⅓ cup green onion (3 onions), chopped
½ cup celery (2 stalks), chopped
1 cup brown mushrooms, diced and marinated in nama shoyu
3 tablespoons flax seed oil
¼ teaspoon sea salt
½ teaspoon black pepper
1½ teaspoons thyme
1½ teaspoon rosemary
2 small apples, diced

(For all ingredients, please use organic versions if available)

Brawny people prefer ugali because of the strength they get [from it].
If you want thicker ugali, you have to cook a little faster.

Kunde
Kunde (green leafy vegetable)
Tomatoes
Onions
Lemons
Salt
Cooking oil
Ugali (Thick Porridge)
Maize flour
Water

INGREDIENTS
(For all ingredients, please use organic versions if available)
Summer Rolls
Rice paper wrappers
Lettuce
Various herbs
Cucumber
Vegan shrimp
Vegan ham
Rice noodles

Dipping Sauce
1 tablespoon peanut butter
1 tablespoon hoisin sauce
Vegetable seasoning powder
Coconut milk
Water
Orange juice

Lemongrass Tofu
500 grams firm tofu
¼ cup finely minced
fresh lemongrass
1 teaspoon mushroom
or vegetable seasoning
1 teaspoon salt
½ teaspoon chili flakes




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(For all ingredients, please use organic versions if available)
¼ Japanese radish
½ carrot
½ burdock root
½ green onion
3 taros
½ firm tofu
½ konjac jelly
4 dried shiitake mushrooms for broth
One 10 centimeter square of kelp for broth
1 liter water
1 slice of deep-fried tofu
3 large tablespoons soy sauce
1 teaspoon sesame oil
Mixture of red cayenne pepper and other spices to sprinkle over food

(For all ingredients, please use organic versions if available)
Dough
½ kilogram flour
¼ cup warm water
1 tablespoon vegan butter
¼ cup oil
Salt to taste
Paté
1 tofu
½ teaspoon hot spices
¼ cup oil
Soy sauce
1 clove of garlic
1 tablespoon seasoning
Filling
¼ cup oil
4 cloves of garlic
½ kilogram gluten
Soy sauce
½ teaspoon hot spices
1 tablespoon seasoning
Sauce
¼ cup oil
1 onion
2 bell pepper – red and green

(For all ingredients, please use organic versions if available)
Pumpkin Soup
8 – 10 mini pumpkins
3 – 4 cups vegetarian soup stock
1 onion
Nutmeg
Salt
Raw cashew nuts

Roasted Veggies
Turnip
Butternut squash
1 fennel bulb
Olive oil
Salt

Golden Phyllo Pouches with Roasted Vegetables and Quinoa (Serves 8)
1 pound box phyllo (filo) dough, thawed
⅓ cup olive oil for the phyllo, or cooking spray
1 cup quinoa
2 cups vegetable stock or water
2 onions, sliced
2½ – 3 cups diced butternut squash
2 cups diced turnips
2 cups sliced fennel bulb
3 – 4 tablespoons olive oil, divided
1 cup walnuts, pulverized in a food processor to form crumbs
½ cup pine nuts, lightly toasted
2 tablespoons slivered fresh sage leaves,
or 2 teaspoons dried sage leaves
Salt and pepper to taste
Mushroom Thyme Sauce
1 quart mushroom stock, either homemade or store-bought
2 – 3 tablespoons soy sauce
½ cup raw cashews
1 cups water
2 tablespoons chopped fresh thyme,
or 2 teaspoons dried thyme
1 – 2 tablespoons cornstarch or arrowroot, dissolved in a little water

Pumpkin Bread Pudding
6 – 7 cups cubed bread (dry)
Pumpkin Custard
1 pound pumpkin (canned is fine)
8 ounces medium tofu, mashed
¾ cup soy or almond milk
1 cup maple syrup
2 teaspoons cinnamon
½ teaspoon freshly grated nutmeg
1 teaspoon ginger
½ teaspoon sea salt
2 tablespoons cornstarch or arrowroot
½ cup raisins (optional)
Vegan Crème Anglaise
1 cup cashew crème
⅓ cup maple syrup
1 vanilla bean, split
Pinch of salt
1 – 2 tablespoons sugar, optional

(For all ingredients, please use organic versions if available)
Castilian Lentil Stew
400 grams lentils (soaked overnight)
1 small bell green pepper
1 section of red bell pepper
1 red tomato (or 2 small ones)
1 section of zucchini
Leek
2 cloves of garlic (whole)
Olive oil
2 teaspoons sweet paprika
Pinch of hot paprika (optional)

Salad
2 carrots
Cabbage
Black or green olives
Olive oil
Apple cider vinegar
Pinch of salt

Rice Pudding
1 liter soy milk
Lemon peel
1 stick of cinnamon
5 spoons brown sugar
Lemon essence
6 spoons white rice
Ground cinnamon to sprinkle

(For all ingredients, please use organic versions if available)
Broad Beans with Chard
Broad beans
Chard
Olive oil
Lemon
Salt
Coriander leaves
Serve with olives, bread,
sliced tomatoes
Water Pudding
2 spoons starch
2 cups water
Flower essence
Rose syrup
Sugar

(For all ingredients, please use organic versions if available)
Vegan Antipasto (Yields: 1 party platter)
Garnish
1 medium green lettuce, leaves
1 small whole red cabbage, leaves
Flower tops, any flowers or herbs of your color choice (optional)
1 box cherry tomatoes
4 – 6 celery stalks, cut into sticks
1 bag baby carrots
15 radishes, trimmed
1 can garbanzo beans, drained
1 small jar pepperoncini, drained
2 red and 2 yellow peppers, roasted and de-seeded
1 package each, vegan mozzarella/cheddar cheese slices
1 package each, vegan cold cuts:
pepperoni, turkey, bologna slices
1 party platter

Pimento Vegan Cream Cheese (Yields: 1 cup)
1 cup red pepper
(½ large), rough chop
1 teaspoon garlic, rough chop
1 cup cashew nuts
⅓ cup lemon juice
1 teaspoon sea salt

Zucchetti Marinara (Serves: 4 – 5)
Zucchetti Noodles
2 zucchini, large, equals 6 cups spiralized (or shredded)
Marinara Sauce
(Yields: Seven ½ cups sauce)
10 button mushrooms, medium (4 cups), sliced and marinated
1 tablespoon olive oil (for marinating the mushrooms)
1 tablespoon nama shoyu soy sauce (for marinating the mushrooms)
15 small, ripe, roma tomatoes, quartered (three ¾ cups)
2 jars (8.5 ounces) sun-dried tomatoes in olive oil
15 sun dried olives, pitted, chopped (½ cup)
1 cup fresh basil (4 tablespoons + 1 teaspoon) minced fine
3 tablespoons garlic, rough chop
2 tablespoons capers
1 teaspoon red crushed chili pepper seeds
2 teaspoons sea salt
Garnish: basil sprig and pine nuts (optional)

(For all ingredients, please use organic versions if available)
Vegan Spicy Italian Sausages (Makes 12 – 16)
Dry Ingredients
¾ cup pearl barley (dry)
2 cups vital wheat gluten
1 cup nutritional yeast
Dry Seasonings
1 teaspoon sage
1 teaspoon cumin
2 teaspoons paprika
1 teaspoon salt
3 teaspoons ground pepper
1 tablespoon dried minced onion
2 tablespoons crushed fennel seeds
2 tablespoons basil
1 tablespoon oregano
Wet Ingredients
¾ cup water
8 ounces firm tofu
1 tablespoon “Better than Bouillon” veg base
4 tablespoons soy sauce or tamari
4 tablespoons Worcestershire sauce (vegan)
2 tablespoons Gravy Master
¼ cup olive oil
⅓ cup minced roasted red pepper
3 tablespoons minced garlic

Oma’s German Potato Salad (Serves 8)
3 pounds red potatoes, diced and cooked
¼ cup Baco Bits (vegan imitation bacon bits)
½ Vidalia onion, chopped
2 stalks of celery, chopped
½ cup kosher pickles, chopped
¾ cup Italian dressing
⅓ cup Vegenaise or other soy mayo
2 tablespoons Dijon mustard
½ teaspoon salt
¼ teaspoon pepper

Italian Tomato Salad (Serves 6)
4–5 large tomatoes, sliced into wedges
1 Vidalia onion, chopped finely
1 large cucumber diced
1 tablespoon dried oregano
2 tablespoons fresh basil or (1 tablespoon dry)
¼ cup vegetable oil
Salt and pepper to taste