vegan tempeh salad

SERVES 8

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Ingredients

• 16 ounces soy tempeh
• 1/4 cup sweet pickle relish (Cascadian Farms organic sweet relish)- optional
  
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped red onion
• 1/4 cup pinenuts/any nuts/raw sunflower seed
• 1/4 cup scallion
• 2 tablespoons tamari
• 2 tablespoons lemon juice
• 1/2 teaspoon finely minced fresh garlic
• 1 teaspoon dry dill weed
• 1 cup vegan mayonnaise (Vegenaise non-dairy vegan mayonnaise)
• salt and pepper, to taste
  

Directions

1. Prepare the tempeh first breaking it into chunks and steaming it over boiling water for about 15 minutes.

2. Set aside and allow to cool.

3. Assemble the rest of the ingredients in a large bowl adjusting the amounts according to your preference.

4. Finely crumble the cooled tempeh into the bowl and combine with the chopped vegetables.

5. Add the mayonnaise last.

6. Chill before serving.

Vegan carrot cake w/ cream cheese frosting

SERVES 12

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Ingredients

• 3/4 cup sugar
• 1/2 cup brown sugar
• 2 cups flour
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3 cups finely-shredded carrots
• 3/4 cup vegetable oil
• 3/4 cup applesauce
• 2 teaspoons vanilla
• 4 egg substitute (Ener-G)
  
• 1/2 cup chopped nuts (optional)

Cream Cheese Frosting

• 3 ounces Better Than Cream Cheese cream cheese substitute
• 1/4 cup margarine
• 1 teaspoon vanilla
• 1 1/2 cups powdered sugar

Directions

1. Grease and flour a 10" X 9" or square cake pan.

2. Stir together dry ingredients.

3. Mix in the carrots, egg subs, oil, apple sauce, and vanilla.

4. Beat about 2-3 minutes , until well mixed.

5. Stir in the nuts, if used.

6. Bake at 325 F for about 40-50 minutes , or until a toothpick comes out clean.

7. Cool on a wire rack.

8. Once the BTCC is at room temperature, mix all ingredients together. Frost cake.

summer corn salad

INGREDIENTS (Nutrition)

* 6 ears corn, husked and cleaned
* 3 large tomatoes, diced
* 1 large onion, diced
* 1/4 cup chopped fresh basil
* 1/4 cup olive oil
* 2 tablespoons white vinegar
* salt and pepper to taste

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DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife.
2. In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper. Chill until serving.

sundried tomato - walnut

Sun Dried Tomato Basil Pasta Salad
adapted from allrecipes.com

2 cups uncooked pasta
3/4 cup fresh basil
1 cup walnuts
1/2 cup chopped sun dried tomatoes, packed in oil
1 cup grated Parmesan cheese (optional)
3/4 teaspoon salt
3/4 teaspoon ground pepper

Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente. Drain and set aside.

Place basil and sun dried tomatoes in a food processor or blender. Pulse 5 or 6 times until combined. Add cheese, salt and pepper. Add olive oil in a stream until a pesto consistency is reached.

Combine pasta and sauce. Serve with a sprinkling of Parmesan cheese.

tabouli

Tabouli

2 cups cracked wheat (bulghur)
2 cups very hot water
1 cucumber, chopped
2 small tomatoes, chopped
1 bunch green onions, (8) sliced
1/2 cup fresh chopped mint
2 cups fresh chopped parsley
1 clove garlic, minced (optional)

Dressing:
1/2 cup fresh lemon juice
3/4 cup extra virgin olive oil
1 tablespoon pepper
2 teaspoons salt, or to taste

Soak the cracked wheat in the hot water until the water is absorbed, about 30 minutes. Drain any excess water, if necessary, and squeeze dry. Combine the salad ingredients, including wheat, in a medium bowl. Mix the dressing ingredients together and stir into the salad mixture. Serve chilled or at room temperature. Makes about 8 cups, 12 to 16 servings.

vegan broccoli salad

Ingredients:

• 3/4 cup mayonnaise or vegan mayonnaise
• 1/4 cup red wine vinegar
• 2 tbsp sugar
• approx 2 cups broccoli, chopped
• 1 cup cashews
• 1 cup raisins
• salt and pepper, to taste

Preparation:

In a small bowl, mix together the mayonnaise or vegan mayonnaise, vinegar and sugar and set aside (this is your dressing).

In a separate large bowl, combine the broccoli, raisins and cashews.

Pour the dressing over the broccoli. Add a sprinkle of salt and pepper, to taste.

zucchini bread/cake

From ppk.com and adapted

Ingredients
2 1/2 cups grated, peeled, fresh zuchini (~4 zucchinis)
2-3 ripe bananas, mashed well
1 1/2 cup canola oil
3 cups flour
2 cups sugar
1 tsp. salt
1 tsp. soda
1 tsp. cinnamon
1 tsp. vanilla
1 cups ground walnuts
1 cups semi-sweet chocolate chips


Directions
In medium sized mixing bowl, combine zuchini, bananas, oil, and vanilla. Stir well or beat with electric mixer if you want to be fancy. In large bowl, combine all remaining ingredients except chocolate. Add wet mixture to dry, mix well and add chocolate chips. Pour into lightly greased and floured bundt pan. Bake at 350 for 45-60 minutes, until toothpick or knife inserted comes out clean. Let cool upright 15 minutes, then invert onto cooling rack. Allow to cool 30 minutes before tasting. Enjoy!