The Pigs are Safe in the Blanket
Ingredients :
4 vegan "not dogs" (I use Smart Dogs)
1/2 cup unbleached flour
1 tablespoon corn meal
1 tablespoon oil (any)
1/2-1 teaspoon sugar (unrefined)
1 teaspoon baking powder
water (until dough formed)
Directions:
Mix together all ingredients except for the "not dogs" (well duh) until it is in a dough ball.
Next cut the "not dogs" in half.
Roll the dough out as thin as you would a tortilla and wrap the dough around your dogs.
Bake at 375 from 12-15 minutes until golden.
Serve with your favorite condiments.(I’m attempting Thai peanut sauce). Smiley
Serves: 2
Preparation time: quick

Veggie Sausage Gumbo
Makes 4 servings

* 1 cup frozen okra
* 16 ounces veggie sausage links, cut into 1-inch pieces (Tofurky Italian Sausage, Lightlife Smart Links Country Breakfast Style or another brand of vegan sausage)
* 2 tablespoons all-purpose flour
* 2 tablespoons vegetable oil
* 1 large onion, chopped
* 1 large green pepper, chopped
* 2 cloves fresh garlic, chopped
* 1/2 teaspoon dried thyme
* 1/4 teaspoon ground red pepper
* 1 16-ounce can diced tomatoes
* 1 cup celery, chopped
* 5 cups vegetable stock
* salt to taste (if desired)
* Tabasco sauce to taste (if desired)
* 2 cups cooked rice
Fry the okra until lightly browned and set aside. Lightly fry the sausage pieces and set aside.
Combine flour and oil in a large pot, stirring constantly. Sauté over medium-high heat for 1 minute. Add okra, onion, pepper, garlic, thyme, and ground red pepper. Cook for 1 minute on medium heat, stirring frequently.
Stir in veggie sausage, tomatoes, celery, vegetable stock, and cook 15 minutes or until thoroughly heated. Add salt and Tabasco sauce if desired. Serve over rice.

Holiday Lentil Loaf
Ingredients :
1 small onion
1 clove garlic
2 stalks celery
2 teaspoon sage
3 cups cooked lentils
3 cups cooked wild rice (you can use a wild rice/brown rice mix here too)
1/2 cup chopped walnuts
1/4 cup whole wheat breadcrumbs
2 tablespoon vinegar
2 egg equivalents
2 tablespoon whole wheat flour
fresh ground black pepper and sea salt

Directions:
Preheat oven to 350 F.
Chop onion and celery finely, and crush the garlic clove. Spray a fraying pan with non-stick spray, and saute the onion, garlic and celery until onion is translucent. Add the sage. Combine all ingredients in a large bowl and mix well. Spray a loaf pan with non-stick spray and fill the loaf pan with the mixture. Press down. Bake 30 minutes covered, 10 minutes uncovered. Let stand for 5-10 minutes before cutting and serving.

Mock Meatloaf
Serves 4
* 1 pound vegetarian ground beef (try Boca Burger's Original Meatless Ground Burger or Gardenburger's Meatless Crumbles)
* 3 tablespoons ketchup
* 2/3 tablespoon prepared mustard
* 1/2 tablespoon horseradish
* 1 small onion, finely chopped
* 1 teaspoon salt
* 1/2 cup soft bread crumbs
* 1/4 cup soymilk
* 1/2 tablespoon soy sauce

Preheat oven to 350°F degrees. Combine all ingredients in a large bowl. Press lightly into a bread loaf pan. Wrap loosely with foil. Bake for about 1 hour and 20 minutes.

Vegan Gravy
1/2 cup vegetable oil
3-6 garlic cloves, minced well
2-3 slices yellow onions, chopped
1/2 cup all-purpose flour
4 teaspoons nutritional yeast
4 tablespoons reduced sodium soy sauce
2 cups water
1/2 teaspoon sage
1/4 teaspoon black pepper
1/2 teaspoon salt (optional)
5-6 white mushrooms, sliced (optional)

1. Cook the onion and garlic in the oil until tender.
2. Add the flour, yeast, and soy sauce to make a paste.
3. Add the water gradually, stirring constantly.
4. Bring the gravy to a boil on medium heat, stirring constantly (the gravy has to boil to thicken).
5. Add pepper.
6. Add salt and sliced mushrooms, if using.
7. If the gravy is too thin, whisk in 1-2 tablespoons of flour or small amounts of cornstarch to thicken it.
8. The gravy refrigerates well, but freezing is not recommended.
9. The cooled gravy re-heats well in the microwave or on the stove.

VEGAN POT PIE
Ingredients:
1 frozen pie shell, or fresh dough if you have time
2-3 cups veggie broth
1-2 potatoes
3 medium carrots
a variety of veggies such as green beans, zuchinni, mushrooms, or just about anything.
1 package frozen spinach
vegan grated or sliced cheddar to cover pan in two layers
lots of good spices: garlic,
cumin, tarragon makes it savory, whatever you like.

DIRECTIONS
Thaw pie she'll and try real hard to take one 1/2 out of the tin w/o it breaking into a million pieces. If you manage, you are a god(dess). Meanwhile, cook chopped veggies (NOT spinach, just keep it till later). Cook in micro or oven till about 3/4 cooked. To make sauce, heat broth in large kettle, add spices, and lower heat. Add slowly either cornstarch or flour (I use flour), till slightly thickened. You can add dairy free milk and use veggie buillon cubes. Add to this cooked veggies and coat them w/sauce.
Meanwhile, layer 1/2 cheese on bottom of lower crust. Spoon in veggies and sauce, then add spinach on top. add rest of cheese on top of that, and close it up as best as you can w/ the torn top shell. at least mine always tears. bake at 400 for about 45 min, till crust is brown and delicious cheese and juice oozes out.

TUNA MUSHROOM CASSEROLE

Serves: 3-4 hungry adults
Ultimate Comfort Food!
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Ingredients:
1 medium onion, chopped
2 stalks celery, chopped
10 oz. baby portabella mushrooms, sliced
4 tablespoon vegan margarine
1 teaspoon soy sauce
1/4 cup flour
2 cups veggie broth
1-1/2 cups unsweetened soy milk
2 teaspoon lemon juice
1 cup canned chickpeas, drained and mashed
1/2 cup crushed potato chips plain
1/2 cup French fried onions
8 oz. fusilli pasta

Directions:
Preheat oven to 350 Degrees F and prepare an 8x8" glass baking dish with a quick spray of cooking oil.

Pumpkin Cheesecake
* 12 oz. firm silken tofu, pureed
* 8 oz. nondairy cream cheese (try Tofutti brand at Tofutti.com)
* 1 cup canned pumpkin
* 1 cup granulated sugar
* 3 Tbsp. flour
* 1/2 tsp. ground ginger
* 1/2 tsp. nutmeg
* 1 1/2 tsp. cinnamon
* 1/8 tsp. salt
* 1/4 tsp. baking soda
* 1 prepared graham cracker crust
Preheat the oven to 350°F. Purée all the ingredients except the pie crust in a food processor and pour into the graham cracker crust. Bake at 350°F for 50 minutes. Allow to cool for 30 minutes, cover with plastic wrap or the top of the pie container
Heat 1 tablespoon vegan margarine in a pan. Add onion, celery and mushrooms and saute for a few minutes. When mushrooms give off liquid, add soy sauce. Keep cooking until all vegetables are tender, turn off heat.
In a medium soup pot, melt the remaining 3 tablespoon vegan margarine over low heat. Stir in the flour and whisk for a few minutes. It will get thick. Start adding the broth bit by bit, whisking all the while and bring to a boil. Add the soymilk little by little and continue to stir and simmer. Add the mushroom/celery/onion mixture and lemon juice. Season with salt, pepper and some paprika. Add the mashed chickpeas a spoonful at a time to break it up evenly throughout the sauce.
Cook pasta until al dente, approx. 9 minutes. Drain and return it to the pot. Add the mushroom sauce to the pasta and stir gently to combine. Transfer the mixture to the baking dish. Cover tightly with foil and bake for 15 minutes. Uncover the dish and sprinkle crushed chips and french fried onions on top and bake for another 5-6 minutes or so or until the top is browned and crispy.
Serves: 8

Yummy Sugar Cookies
Ingredients:
2 cups flour
3/4 cups sugar
1 teaspoon baking powder
1/4 cup applesauce
1/2 cup oil
1 tablespoon vanilla extract
dash of cinnamon (optional)
extra sugar or sprinkles for the top!(optional)

Directions:
In a medium sized bowl mix together flour, sugar, baking powder, and cinnamon set aside.
In another bowl, mix together wet ingredients.
Add the wet ingredients to the dry ingredients.
Start preheating oven to 350 Fahrenheit.
Roll dough out and cut out shapes with cookie cutters.
Bake in oven on a lightly oiled cookie sheet for about 10-12 minutes.
Serves: about 2 dozen
Preparation time: not long !

HUMMUS
Hummus is a middle-eastern food composed of chickpeas, or garbanzo beans, and tahini, a paste similar in texture to peanut butter that is made from sesame seeds. Hummus is typically eaten with pita or other flat bread.
Because both chickpeas and sesame seeds are wonderfully healthful, hummus is a nutritionist's delight. Chickpeas are a good source of protein, potassium and fiber. Sesame seeds are also a source of protein, along with vitamin E and a powerful antioxidant. So when you blend them together into hummus, you're really cooking!
Mash them together, spread them on the flat bread and sprinkle with lemon....

EGGPLANT HUMMUS
BABAGANOUSH

Difficulty: easy
Cooking Time: 60 minutes
Servings: 4 people
Ingredients:
♥ 2 big eggplants
♥ 1 garlic clove, mashed
♥ 1/2 lemon juice
♥ 3 tablespoon tahini
♥ 2 tablespoon olive oil
♥ oregano
♥ salt
♥ 1 tablespoon soy yoghourt with no sugar (optional)
Preheat oven 10 minutes to 200ºC. Prick the eggplant several times with a knife. Roast 35-45 minutes until soft and the skin is blackened (if you do not have oven, roast the eggplants over a barbecue turning frequently).
Scoop out all the flesh of the eggplants and discard the skins.
Mix the eggplant with the garlic, lemon juice, tahini, olive oil, oregano, salt and soy yoghourt, with a blender, until soft. Serve cold or hot with bread.
Presentation Suggestion: serve with chopped tomato and parsley, and some tahini
*If you never had hummus, try it. its awesomeculty: medium
Cooking Time: 35 minutes

EGGPLANT SANDWICH
Ingredients:
♥ 2 eggplants
♥ 150 g (6oz) vegan salami or seitan
♥ 2 tomatoes
♥ 8 white asparagus
♥ 100 g vegan (3.50z)soy cheese
♥ 100 g (1 cup) tempura flour or chickpea flour with 1/2 teaspoon baking powder
♥ sunflower oil (for frying)
♥ salt
Chop eggplants into 12 slices (long side), sprinkle with salt and let release bitter juice.
Chop tomatoes into 8 slices, vegan salami/seitan into fine slices, vegan cheese into pieces and cut asparagus in half.
Mix tempura flour or chickpea flour with water until thick.
Heat abundant oil. Coat eggplant in temputa/flour and fry both sides until lightly brown. Leave in kitchen paper.
For each sandwich, put an eggplant slice, two tomato slices, some salami/seitan slices, another eggplant, 4 half asparagus, more salami/seitan, another eggplant and vegan cheese on top.
Cook at the oven at 180ºC (350F) 8-10 minutes and serve hot.

Apple Crunch Muffins
Ingredients :
1 1/2 cups unbleached flour, sifted
2 teaspoon baking powder
1 teaspoon ground cinnamon
Replacement for 1 egg (Ener-G egg replacer)
1 cup shredded apples
1/2 cup sugar
1/2 teaspoon salt
1/4 cup shortening
1/2 cup soy milk
1/4 brown sugar
1/4 cup pecans
Directions:
Sift together flour, vegan sugar, baking powder, salt and 1/2 tsp. cinnamon into mixing bowl.
Cut in shortening with pastry blender until fine crumbs form. Combine Ener-G Egg Replacer and soymilk. Add to dry ingredients all at once, stirring just enough to moisten. Stir in apples. Spoon batter into paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full. Mix brown vegan sugar, pecans, and 1/2 tsp cinnamon in a bowl. Sprinkle over muffins.
Bake in 375 degree oven 25 minutes or until golden brown. Preparation time: 1 hour