I'm a Cruelty Free Cook!
Vegan Quiche
6 mushrooms
1 onion
1 pepper
2 cloves garlic
1 tsp. cooking oil (or water if you prefer) to fry the veggies
250 g shortcrust pastry (try JusRol frozen pastry)
250 g plain or smoked tofu
Splash of soya milk
Salt and pepper, to taste
1/3 block of vegan cheese (try Redwoods or Scheese)
7 cherry tomatoes, halved • Preheat the oven to about 400°F.
• Chop the vegetables and garlic finely and fry in the oil over low heat until soft. Roll out the pastry or press into a quiche dish with your fingers. Blind bake in the oven for 5 minutes.
• Chop the tofu roughly and blend, along with the soy milk, salt and pepper (optional), into a smooth paste in the blender.
• Remove the veggies from the heat and the quiche dish from the oven. Pour the blended tofu into the pan with the veggies and stir. You will see liquid rising from the vegetables, diluting the tofu mixture. Grate the soya cheese into the mixture until it stiffens. (Smoked tofu will require less ‘cheese’ to stiffen than plain tofu.) Dollop the mixture into the pastry-lined quiche dish and garnish with the cherry tomatoes. Bake for about an hour or until brown on top.
(you can also add veggies and make it costom to your liking! or remove any that you dont like)
Makes 6 servings
.Chicken’ and Dumplings
For the Dumplings:
2 cups flour
1 Tbsp. baking powder
1/2 tsp. salt
1/2 stick (4 Tbsp.) margarine
3/4 cup soy milk
For the Soup:
1/2 stick (4 Tbsp.) margarine
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup flour
1/4 tsp. celery salt
1/2 tsp. pepper
8 cups vegetable broth
2 medium carrots, diced
1 lb. faux chicken, torn into small pieces (try Worthington brand Chickette or Morningstar Farms Meal Starters Chick'n Strips)
1 bay leaf
• Combine the dry ingredients for the dumplings in a bowl.
• Mix the margarine with the dry mixture until crumbly. Add the soy milk, stirring until moistened. Add more soy milk, as needed, if the mixture is too dry.
• Knead the dough for 30 seconds on a well-floured surface, then roll to 1/8-inch thickness and cut into 1/2-inch squares.
• Place the margarine, onion, and celery for the soup in a large saucepan and sauté until the vegetables are soft.
• Add the flour, salt, and pepper to make a thick paste. Slowly mix in the broth and bring to a boil.
• Add the carrots, faux chicken, and bay leaf.
• Add the dumpling squares one at a time, stirring gently. Reduce the heat and simmer for 20 minutes, stirring often.
Makes 6 to 8 servings
Ranch dressing
2½ containers Sour Supreme, Guacamole Style vegan sour cream
1½ cups vegan mayonnaise
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. minced fresh garlic
Dash pepper
• Mix all the ingredients in a bowl and serve.
Makes 5 cups
BLT salad
2 cups cooked large-shell macaroni
Vegan bacon bits, to taste
1 cup chopped tomatoes
1 1/2 cups thinly sliced lettuce
1/2 tsp. sugar
1 tsp. cider vinegar
1/4 cup soyannaiase
1/6 cup light soy sour cream
1/2 Tbsp. Dijon mustard
Salt and pepper, to taste • In a large bowl, combine the macaroni, “bacon” bits, tomatoes, and lettuce.
• In a small bowl, combine the sugar, cider vinegar, soyannaise or miso mayo, soy sour cream, mustard, salt, and pepper. Pour over the macaroni mixture and stir to combine. • Chill before serving.
Makes 4 servings
Tofurky rolls
1/2 cup chopped roasted red peppers
1/2 cup chopped marinated artichokes
3 Tbsp. chopped pitted kalamata olives
2 Tbsp. chopped sun-dried tomatoes
2 Tbsp. chopped fresh parsley
1 Tbsp. olive oil
1/2 tsp. ground black pepper
8 Tofurky deli slices (available in health food stores) • In a medium bowl, combine the red peppers, artichokes, olives, tomatoes, parsley, olive oil, and black pepper and mix well.
• Spread 2 large tablespoonfuls of the vegetable mixture on each Tofurky slice. Roll up each deli slice jellyroll-style to enclose the vegetables, then place face down on a casserole dish. Spoon the marinade over the Tofurky rolls,cover, and refrigerate for about 30 minutes before serving.
Makes 4 servings
Apple walnut cake
1 1/2 cups vegetable oil
2 cups granulated sugar
Egg reaplacements equivalent to 2 eggs or 1/2 cup soft silken tofu
3 Tbsp. vanilla
3 cups flour
1 1/2 tsp. baking soda
1 tsp. salt
1 cup chopped walnuts
3 cups diced apples
• Preheat the oven to 350°F.
• In a large bowl, combine the oil, sugar, egg replacer or tofu, and vanilla.
• In a separate bowl, sift the flour, baking soda, and salt. Add this to the oil-and-sugar mixture and stir by hand, approximately 200 strokes, until it is thoroughly mixed. Fold in the walnuts and apples.
• The batter will be stiff. Pour it into a greased and floured 10-inch tube or Bundt pan.
• Bake the cake at 350°F for 1 hour and 15 minutes.
Makes 8 servings
*most ingreadiants can be changed to your liking!