vegan recipes

- 2 tablespoons sugar (vegan is best)
- 1/2 teaspoon salt
- 1 1/2 cups flour (can be white or whole wheat or combo of both)
- 2 tablespoons orange juice (or vegan soymilk)
- 1/2 cup oil

- Cinnamon sufficient for dusting
- Powdered sugar sufficient for dusting
- 1 24-oz. bottle vegetable oil
- 1/2 tsp. vanilla extract
- 1/4 cup melted vegan margarine
- 2 Tbsp. potato starch
- 1 cup soy milk
- 1/2 tsp. salt
- 4-4 1/2 cups bleached spelt pastry flour
- First, "yeast proof? The most important part of the doughnut
- 1 cup lukewarm water
- 1/3 cup plus 3 Tbsp. sugar
- 2 pkgs. Yeast

- ? Place the sauce in a medium saut? pan over medium heat. Add the vegan margarine and the arrowroot mixture and whisk until thickened. Taste and adjust the seasonings.*
- ? Remove from the oven and place in a blender, pulsing to chop. Slowly add the 1/4 cup of oil and the mustard, white pepper, and vinegar, blending until fully emulsified. Strain through a sieve.
- ? Toss the tomatoes in some olive oil. Place on a baking sheet and roast for 30 minutes. Flip over and roast for another 30 minutes.
- ? Preheat the oven to 300?F.
- 2 tsp. arrowroot mixed in 1/4 cup cold water
- 2 Tbsp. vegan margarine (try Earth Balance brand)
- 2 Tbsp. white vinegar or wine vinegar
- Pinch of white pepper
- 1 tsp. Dijon mustard
- 1/4 cup extra-virgin olive oil, plus extra for tossing with the tomatoes
- 6 ripe yellow tomatoes
- For the Vegan Hollandaise Sauce:

- Salt, pepper, and garlic to taste
- 24 vegan prawns(available from May Wah Healthy Vegetarian Food)
- Olive oil

- Vegan parmesan cheese, to taste
- Salt and pepper, to taste
- Red pepper flakes, to taste
- 1 Tbsp. fresh parsley, chopped
- 8 garlic cloves, minced
- 1/2 cup olives, pitted and coarsely chopped
- 3 Tbsp. capers
- 1/4 cup olive oil
- 14 oz. tomato sauce
- 14-oz. can diced tomatoes
- 5 tomatoes, diced
- 1/2 cup water
- 1 eggplant
- 1 faux-fish steak, coarsely chopped (optional)
- 2 Tbsp. olive oil infused with garlic and chilies

- 1 cup shredded vegan cheese
- 3 handfuls of Yukon gold and sweet potato chips
- 2 tsp. guar gum
- 1 1/2 cups hot water
- 1 eggplant
- 1 small can of sliced black olives
- 2 cups bulgur
- 1/2 cup ?Pumpcorn?
- 1 1/2 cups sliced mushrooms
- 1 yellow squash
- 1 zucchini
- 3/4 tsp. cracked black pepper
- 1/4 tsp. ground cayenne pepper
- 1/4 tsp. salt
- 4 Tbsp. nutritional yeast flakes
- 2 cups creamy portobello mushroom soup

- Dash liquid smoke, to taste
- Salt, to taste
- 1/2 cup vegetable stock
- 3/4 cup all-purpose flour
- 3/4 cup vegan margarine
- 1 Tbsp. onion powder
- 1 Tbsp. black pepper
- 2 Tbsp. paprika
- 1/2 tsp. cayenne pepper
- 3 Tbsp. dried thyme
- 3 bay leaves
- 1/2 cup garlic, diced
- 48-oz. can red beans with liquid
- 48-oz. can diced tomatoes with juice
- Oil
- 1 cup green pepper, diced
- 1 cup celery, diced
- 1 cup onions, diced

- 1 1/2 cups chopped vegan chocolate or semisweet vegan chocolate chips
- 1 tablespoon vanilla
- 3 tablespoons agar-agar flakes
- 1 cup maple syrup
- 1 quart soy milk or rice milk (or other non-dairy milk of choice)
- 2 cups brewed peppermint tea

- 2/3 cup shortening
- 4-5 teaspoons cold water
- 2 cups all-purpose flour
- 4 teaspoons Sweet 'n Low or 1/2 cup sugar
- 1 dash salt
- 2 tablespoons shortening (just check that it's veggie/vegan safe)
- 1 tablespoon vegan margarine
- 3 teaspoons flour
- 5 cups thinly sliced apples
- 1/2 teaspoon pumpkin pie spice
- 1 teaspoon salt