Almond Nut Butter Better Butter Tofu Sharp Cheese Pimento Cheese Healthy Whipped Cream (Vegan) Tofu
Whipped Cream-like Topping Brown Rice Milk Seed and Nut Milk Basic Recipe Almond Nut Butter Soy
Mayonnaise Egg Substitutes
Almond Nut Butter
2 cups raw almonds 1-2 Tbsp safflower oil, optional
Begin by blanching the almonds. In a medium saucepan, place 4 inches of water, and bring to a boil.
Add the almonds and cook for 1 minute to blanch them. Remove the saucepan from the heat and set
aside for 3 minutes to cool. Remove the almonds from the water, squeeze each almond between your
thumb and forefinger to remove their skins, and set them aside for 5 minutes to dry and cool. Place
the almonds in a non-stick skillet and cook them over medium heat for 3-4 minutes or until lightly
toasted and fragrant. Remove the skillet from the heat and allow the almonds to cool. Transfer the
cooled almonds to a blender or food processor and process for 1-2 minutes to finely grind them to a
powder. Scrape down the sides of the container. Continue to process the almonds an additional 1-2
minutes, adding some safflower oil, as desired, to form a smooth and creamy paste. Transfer the
almond butter to an airtight container and store in the refrigerator. *Note: you can substitute
other nuts such as hazelnuts, cashews, pistachios, or peanuts to make other nut butters using the
same procedure. Yield: 1 Cup )2001 Beverly Lynn Bennett
Better Butter
1 Tbsp agar agar flakes or Kosher gelatin (unflavored) 1-1/2 cup cold water 1 cup cooked
millet, packed
1/4 cup raw cashews 1 tsp salt 1 Tbsp cooked, peeled carrots
Stir agar flakes in water in small saucepan. Let stand 5 minutes. Cook over high heat until
gelatin is dissolved and it's clear. Blend half of gelatin with remaining ingredients at low
speed, increasing to high speed until very smooth. Blend in remaining gelatin at low speed. Cover
and let stand to cool, and to allow air bubbles to escape. Pour into containers and chill. Keeps
one week. Do not freeze. This recipe also in Weimar cookbook. from "The Joy of Natural Cooking" by
Marcella Lynch.
Tofu Sharp Cheese
Here's a simple mock grated cheese that's great on pasta, or used to replace Parmesan or Romano
cheese, but with a cheesy flavor all its own.
1 package extra-firm tofu, drained and grated (3 cups) 2 Tbsp brewer's or nutritional yeast 2 Tbsp
corn oil 1 Tbsp umeboshi plum vinegar or red wine vinegar 1 Tbsp brown rice vinegar 1 tsp salt
2/2 tsp paprika
3/4 tsp freshly ground fenugreek seeds
4/2 tsp freshly ground white pepper (1/4 tsp peppercorns)
5/2 tsp ground mace
6/2 tsp Tabasco sauce
Preheat the oven to 350 degrees F. Mix all the ingredients together in a medium-size bowl until well
combined. Transfer the mixture to a 14X9X2-inch oiled baking dish and bake it, uncovered, until it
is dry and somewhat firm, about 30 minutes, stirring occasionally. Let the cheese cool completely
before serving. Tofu Sharp Cheese will keep, tightly covered, in the refrigerator for up to a week.
Makes 2 2/3 cups This recipe was provided by "Wildman" Steve Brill and can be found in his new book,
"The Wild vegetarian Cookbook," along with many other great vegetarian recipes.
Pimento Cheese
1 cup water
7/4 cup cashew nuts or sunflower seeds 2 Tbsp sesame seeds or 1 Tbsp tahini 1 Tsp salt 3 Tbsp
Nutritional Yeast flakes 2 tsp onion powder
8/8 tsp garlic powder
9/8 tsp dill seed (optional)
10/2 cup pimentos (or red peppers) 2 Tbsp lemon juice (or to taste)
Blend until smooth. I think this cheese is superior if you use the cashew nuts, although we usually
use the sunflower seeds as they are cheaper. It's still good. If it needs to be thicker, just add
some rolled oats or quick oats when blending. A very delicious cheese to use in pizzas and lasagna
etc. (From "Country Life Vegetarian Cookbook"😉
Healthy Whipped Cream (Vegan)
11/2 cup soy milk 1 tsp agar flakes 1 Tbsp water 2 tsp vegetable oil
12/8 tsp cream of tartar 1 tsp vanilla 1 Tbsp maple syrup
Mix the soy milk, agar, and water in a small saucepan and bring to a boil. Simmer, covered, for 5
minutes until the agar has dissolved. Stir twice. Pour the soy milk mixture into a measuring cup,
and add just enough water to make 1/2 cup. Refrigerate for 45 minutes. Combine the chilled soy milk
mixture with the oil, cream of tartar, and vanilla, and beat at high speed with an electric
eggbeater. After about 3 minutes, slowly add the maplereplace syrup. Total whipping time is about 10
minutes. Cream will form into gentle peaks.
Serve with fresh fruit, or anywhere you would use real whipped cream. Source: The High Road to
Health by Lindsay Wagner and Ariane Spade
Tofu Whipped Cream-like Topping
1 - 12.3 oz. package silken tofu, extra firm
13/2 cup sweet fruit juice 2 tsp. lemon juice
14/8 tsp. salt 1 Tbsp. honey (or alternative natural sweetener such as maple syrup) just enough
water to blend
Blend all ingredients until very smooth. Chill and serve.
Note: This can be served over fresh fruit or with your favorite dessert. Foster's Favorites
yahoogroups.comChristian Vegan CookingOpen ↗
Brown Rice Milk
4 cups hot/warm water 1 cup brown rice (you can either soak the rice for 48 hours or cook rice
according to instructions) 4 chopped dates
Mix all ingredients in blender until smooth. Let the milk set for about 30 minutes; then, without
stirring, pour the milk into another container, leaving most of the sediment in the first container.
OR, if you have a juicer, run milk through the juicer. If it needs to be even thinner, run it
through a cheese cloth. The juicer usually does the trick for me. This makes about 4-4 1/2 cups.
Seed and Nut Milk Basic Recipe
1/2 cup raw almonds
2/4 cup sesame seeds
Soak in 2 cups of pure water for 24 hours. Pour into blender and blend as you add enough water to
fill the blender. Add unpasteruized honey (or alternative) to taste, ( approximately 1 tablespoon)
Add 1 teaspoon vanilla, or to taste. Pour through strainer. Nut milk will keep in the refrigerator
approximately three days. Store in a dark bottle if possible. This nut milk is high in calcium, and
contains essentail oils and traceminerals in a form easily utilized by the body. Any raw nuts can be
used to make nut milk. However, sesame seeds and almonds are the highest in calcium. Flax seed can
also be added to this recipe in order to raise the content of LNA. Nut milk may be used over cereal,
over beries or in recipes, or it may be drunk from a glass. From: Allergies Disease in Disguise
Soy Mayonnaise
2 cups warm water 1 1/4 - 1 1/2 cups soy milk powder
3/2 tsp. garlic powder 1 tsp. onion powder 1 tsp. salt 2 green onions 2 - 4 Tbsp. lemon juice
Blend all ingredients, except lemon juice. Stir in lemon juice to thicken. There will be a small
amount of liquid at the bottom of the dressing when it cools, but the top portion remains at
spreading consistency. Do not mix unless you want to use it for a dressing. Use as you would any
other mayonnaise. Makes 2 1/3 cups.
Note: This is similiar to my personal recipe, but I add olive oil. I blend all ingredients except
lemon juice in a blender. There will be a whirl/hole in the center of the mixture as the
blender works. I add VERY cold olive oil, drizzling slowly into that vortex. It usually takes
from 1/2 - 1 cup of olive oil. I stop adding olive oil at the point that the hole disappears
and fills in. Then I add the lemon juice. The oil prevents the separation that the recipe
describes (although the fat free recipe is healthier). You could use flax seed oil instead of
olive oil if you prefer. Source: A Taste of Nature Notes added by Ladonna from Christian
Vegan Cooking.
Egg Substitutes
One (1) egg equals any one of the following:
2 Tbsp flour
1/2 tsp. oil
2/2 tsp. baking powder 2 Tbsp liquid
2 Tbsp water 1 Tbsp oil
3/2 tsp. baking powder
1 Tbsp flaxseed* (ground in coffee mill) 3 Tbsp warm water
1 Tbsp gelatin or fruit pectin 3 Tbsp warm water
Yogurt, mashed banana, applesauce, pumpkin, or other pureed fruit or vegetables are good
replacements for eggs in muffins or cakes. To replace eggs in casseroles, burgers, or loaves try
mashed vegetables,tahini, (sesame seed butter) nut butters or rolled oats.
* Flaxseed is a wonderful source of Biomega Three Fatty acids that our bodies need and usually
don't get enough of.
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