How It All Vegan!: Irresistible Recipes for an Animal-Free Diet (8 page)

1 cup cherries, pitted

¼ fresh lime

1-2 cups green grapes

Run all the ingredients through a juicer. Pour juice into a tall glass over ice and serve. Makes 2 servings.

Cilantro Ginger Tempeh Toss

Linda’s Ginger “Chicken”

Better Than Butter Tarts

HOMEMADE VEGETABLE-8

Are you thinking you should have had something else? Maybe a healthy Vegetable-8 juice? This recipe is an impressive fusion of both fresh vegetables and seasonings.

4 medium carrots, peeled and cut into chunks

2 stalks celery, cut into chunks

3 small tomatoes, cut into chunks

1 cup fresh spinach

¼ cup fresh parsley

1-2 stalks green onion

½ small beet, cut into chunks

1 clove garlic

1 tbsp Braggs

pinch of dried oregano

tomato paste (optional)

Tabasco sauce (optional)

Run all the vegetables through a juicer. Stir in the Braggs and oregano, and a touch of tomato paste if not thick enough, and pour juice into a tall glass over ice and serve. Spike it with a little Tabasco for an added zip. Makes 2 servings.

Vegan
Breakfasts

Breakfast! The most important meal of the day. As the recipes in this chapter demonstrate, there are a number of yummy vegan ways to start your morning.

VEGETABLE TOFU SCRAMBLER

Did you know that adding tofu to your diet will protect you against heart disease and some cancers? Tofu is high in protein and calcium, low in fat and sodium, and cholesterol-free.
TOFU
for more information on tofu. This recipe is great with toast,
baked beans
, and
hashbrowns
.

½ medium onion, chopped

4-5 mushrooms, sliced

splash of olive oil

1 pkg firm tofu, crumbled

1-2 tsp curry powder

pepper (to taste)

salsa (to taste)

2 stalks green onions, chopped

In a large saucepan, add the onions and mushrooms to a splash of oil and sauté on medium-high heat until the onions are translucent. Crumble tofu and add to saucepan. Add the curry and pepper. Sauté 10-12 minutes until moisture has evaporated. Add salsa and green onions and scramble on high heat for 2-4 minutes. Note: you could also add any other veggies you have kicking around. Makes 2 or more servings.

GREEK SCRAMBLED TOFU

A delicious Mediterranean variation on scrambled tofu. Serve with toast and hashbrowns.

1 pkg firm tofu, crumbled

1-2 tbsp Braggs
or
soy sauce

turmeric (to taste)

pepper (to taste)

dried oregano (to taste)

splash of olive oil

6-8 Greek olives, chopped

handful of sun-dried tomatoes, chopped

½ cup spinach, chopped

In a large saucepan, add the tofu, Braggs, turmeric, pepper, and oregano to a splash of oil and sauté on medium-high heat for 10-12 minutes until moisture has evaporated. Add the olives, sundried tomatoes, and spinach. Cover and cook for 2-4 minutes, until spinach is tender. Makes 2 or more servings.

SCRAMBLED EGGLESS EGGS

Light and satisfying.

½ medium onion, chopped

3 cloves garlic, minced

splash of olive oil

1 pkg medium tofu, crumbled

½ tsp turmeric

tsp cumin

2 tbsp Braggs

gomashio
(garnish)

In a large saucepan, add the onions and garlic to a splash of oil and sauté on medium-high heat until onions are translucent. Add tofu, turmeric, cumin, and Braggs and mix together. Sauté on high heat for 5-10 minutes until tofu is lightly seared on one side. Stir and simmer on medium heat for 5-10 minutes until moisture has evaporated. Garnish with gomashio. Makes 2 or more servings.

BARNARD’S BROWN RICE BREAKFAST

This is a great recipe if you have leftover rice. I love making this one for breakfast. It’s fast, easy and oh so delicious.

1 cup cooked brown rice

½ cup firm tofu

splash of olive oil

4 tbsp
soy mayonnaise

4 slices bread

flax oil, Braggs, and
ketchup
(garnish)

In a medium saucepan, add the rice and tofu to a splash of oil and sauté on medium-high heat until reasonably crisp. Toast bread and spread 1 tablespoon of the mayonnaise on each slice. Spoon the rice and tofu on top of toast and then garnish the way you like it. Eat and be happy. Makes 2 or more servings.

HEARTY 3-GRAIN PORRIDGE

A hot, hardy grain cereal perfect for cold winter mornings. Serve with soy milk, maple syrup, and sliced bananas.

3 cups water

½ cup rolled oat flakes

½ cup barley

½ cup rice

In a medium pot, bring water to a boil. Add all the other ingredients. Lower heat and simmer for 45 minutes to an hour, stirring occasionally. Makes 2 servings.

RACY RAISIN RICE PUDDING

This is a great breakfast recipe if you have leftover rice. Serve hot or cold with soy milk or cream.

2-3 cups soy milk

2 cups cooked rice

1½ tsp cinnamon

1 tbsp vanilla extract

1 cup raisins

½ cup slivered almonds

¼ cup sweetener

In a medium saucepan, add the milk, cooked rice, cinnamon, vanilla, raisins, almonds, and sweetener and bring to a boil. Reduce heat and simmer on low heat for 15-20 minutes until pudding thickens to desired consistency, stirring occasionally. Makes 2 or more servings.