Recipes

TOFU EGG SALAD SPREAD

Ingredients:
2 cups medium firm Tofu (mashed)
6 Tbsp. Garlic-dill Dressing (see below)
4 Tbsp. celery, finely diced
4 Tbsp. green onions, finely chopped
1  tsp. of each, onion powder, salt
½  tsp. each, garlic powder and turmeric and nutritional yeast

Directions: 
Combine all ingredients. If it seems too dry for you, add more garlic-dill dressing and adjust seasonings to taste.

Note:  For a personal touch, add any of your favourites, such as: olives, pickles, red sweet pepper, or any other seasoning of your preference.

This recipe makes 1¼ cups.

GARLIC-DILL DRESSING

Ingredients:
1 cup fresh, drained (Regular) Tofu
3 Tbsp. lemon juice (preferably fresh)
1 clove garlic (medium)
½ tsp. salt
2 tsp. dill weed

Directions: 
Whiz all ingredients in blender. Adjust seasonings to taste.
Note: If needing a sweet dip or dessert topping, omit garlic and dill. Add honey and vanilla to taste.

VEGAN CHEESE AND BROCCOLI SOUP

Ingredients:
7 cups water
2 cups cashews, rinsed
1 Tbsp. salt
¾ cup nutritional yeast
4 tsp. onion powder
½ tsp. garlic powder
½ tsp. dill weed
½ cup red peppers
3-4 cups broccoli florets (lightly steamed).

Directions: 
Blend cashews with 1-2 cups of water until smooth.  Add remaining ingredients to the blender (except broccoli). Blend well and pour into pot, add steamed broccoli and heat until warm.

OAT CRACKERS

Ingredients:
3 cups oats
2 cups whole wheat flour
½ cup of each, wheat germ and bran
2 tsp. salt
2/3 cup oil
1 cup water

Directions: 
Mix wet and dry ingredients separately, then combine together. Roll out 1/8” thick onto oiled or parchment paper covered cookie sheet. Score. Bake at 350 F for 25 – 30 minutes.