I have posted this recipe in the Holiday Cooking thread, but I am also posting it here as there are more recipes for it that can be put here.

WHAT MEAT
1 cup walnuts
4½ cups water
¼ cup onion flakes
1½ tsp onion powder
1¼ tsp garlic powder
2 cups bulgur wheat
1 tbls chicken style seasoning
1 tbls Kitchen Bouquet (optional)

Blend the walnuts and on half the water together in a blender, then stir the rest of the ingredients together. Simmer in covered pan for 20 minutes and remove from heat. Spread out on a cookie sheet and place in a 150 oven overnight or a 200 oven for 4-5 hours. Check and stir occasionally. Use as you would browned ground beef. Refrigerate, but if not using in a few days, store in freezer.

I usually make a triple batch of What Meat, baking it in an electric roaster. When it is done and cooled, I store it in the freezer and use as needed. It is a good replacement for browned ground beef.

TACO FILLING
Mix 4 cups dry mix with 2-3 cups of tomato juice. Add cummin, oregano, and thyme to taste. Saute one diced onion and slowly heat the whole mixture until all the juice is absorbed, but not dried out. Use in tacos like taco meat.

SLOPPY JOES
2 onions, chopped
2 tbls oil
1-29oz can tomato puree
2 tsp salt
1 tsp garlic
1 tsp paprika
½ tsp cumin
1 tsp coriander
1/3 cup lemon juice
¼ cup molasses
¼ cup water
2 tbls chicken-style seasoning
3 tbls brown sugar
2 cups What Meat

In a large saucepan heat the oil and saute the onions until clear. Stir the chicken-style seasoning into the water and add to the onions and cook until done. When onions are done, stir in the tomato puree, then add the seasonings and mix well. Lastly stir in the What Meat. Bring to a boil, then lower heat, cover with lid and simmer for 10 minutes. Serve on whole grain buns.

I am in a mood for carrot cake, so I went on a forum search this PM looking for a vegan recipe I can use. I found several and am going to try one tomorrow and I'll post the results. One thing I noticed about many of the recipes was the large amount of oil some of them call for. I don't intend to use 1 or more cups of oil. I'll substitute apples sauce or banana or something for some of it. We'll see how it turns out.

These condiment recipes came in our local pastor's weekly e-update this afternoon, from the pastor's wife.

One of them isn't vegan technically, since it calls for honey; but close enough.

quote:

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Recipes from Linda's Kitchen - These two recipes are excellent substitutes.
The mayonnaise is a delicious addition to a sandwich, and the sour cream on a baked potato is very tasty! Both are low fat and non-dairy.

Tofu Mayonnaise:

16 oz. tofu
½ cup water (don't add water if using Mori-nu boxed tofu)
¼ cup lemon juice
1/3 cup honey
2 ¼ tsp salt
1 ½ Tbs onion powder
2-4 Tbs potato flour

Blend together all ingredients except potato flour until smooth. While blender is running, add potato flour 1 Tbs at a time until reaching desired consistency.


Tofu Sour Cream:

16 oz. tofu
¼ cup water (don't add water if using Mori-nu boxed tofu)
3 Tbs lemon juice
½ tsp garlic powder
2 tsp onion powder
1 ½ tsp salt
1 Tbs. dried chives

Blend all ingredients, except chives, until smooth. Add chives, and blend briefly to mix.

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All these recipes are making me hungry! Here are a few of my own:

Pansit
2 Tbsp vegetable oil
2 cloves garlic (cut fine)
1 onion (cut long and thin)
4 ripe tomatoes (cut in cubes)
1/2 cup soy sauce or liquid aminos (for those on low/no sodium diets, dilute)
1 block tofu (crushed)
1 Tbsp Italian or Greek seasoning
1 Tbsp garlic powder
1 Tbsp salt
2 packages frozen Oriental blend vegetables
1 package rice stick noodles
1/2 package bean thread noodles

Soak noodles in hot tap water for 10 minutes. Sautè garlic, onion, and tomatoes in oil. Add soy sauce and seasonings. Cook in medium heat until onions and tomatoes are soft. Add tofu. Cover for about 5 minutes. Add noodles and frozen vegetables. Stir until everything is evenly mixed. Cover and cook noodles. Season to taste. Recipe is potluck size.


Garlic salad dressing
1 Cup olive oil
1 brick firm tofu
1 small onion
3-5 cloves garlic (to taste)
1 roma tomato
squirt of lemon
1 tsp salt
1 Tbsp Italian seasoning

mix all ingredients in a blender. Use on any salad, but I recommend Romaine lettuce, croutons, and imitation bacon bits.

Tofu "cheesecake"
1 brick tofu
6 Tbsp cornstarch
1/2 cup pineapple concentrate
1 Tbsp lemon rind
1 cup honey
3 Tbsp lemon juice
1 Tbsp vanilla
1 Tbsp almond extract
graham cracker crust

Blend all ingredients together and place into graham cracker crust. Bake in oven 400 degrees for about 1 hour.

All of these recipes came from a friend/pastor's wife, Lily May Tsatalbasidis.

Here's a recipe for baked tofu strips I found on the internet a while back, then tweaked a bit because I didn't like it the way the original recipe called for. (You can do the same with this version if needed, of course)

I usually do 2 lbs. and take them to church potlucks, and they've gone over well. I most always have an empty container to bring back home --

Baked Tofu Strips

(1) Take a pound block of firm (not extra firm; it doesn't absorb marinade well) tofu, and press for 1 hour. You have to press it to get the extra water out. What I do is put a folded paper towel in a good sized pan, put the tofu block on top of the paper towel, then put another folded paper towel on top of the tofu. Then set a smaller pan with a 5-lb. dumbbell weight in it on top of the tofu; with another paper towel in the small pan under the dumbbell weight to keep it from scratching the nonstick finish in the pan. After it's pressed long enough, drain off the water.

Sometimes the top weighted pan isn't exactly dead center, so it eventually tilts over to one side, and the tofu block ends up lopsided. Putting the top weighted pan over toward the high side for 10-15 minutes will straighten things out.

(2) Cut the pressed tofu block into 12 or 14 1/4-inch or 3/8-inch thick strips, with a hand-held cheese slicer. The kind with a roller and a wire, where you can adjust the thickness it cuts. The first time I tried this I used a knife, but it's hard to get uniformly-cut strips that way, unless you have a really steady hand. I found a hand-held cheese slicer at WalMart for $2.00 - $3.00.

(3) Make your marinade with 1/2-cup vegetable broth (from vegan vegetable bouillon cube), 1/2-cup soy sauce (preferably Kikkoman's). That makes a full cup of marinade, which might be a bit much, depending; if you scale back the total amount just use the same proportions. I can normally get by with 3/4 cup total. I also stir up about 1/2 tablespoon of garlic powder into the marinade, just because I like garlic.

(4) Marinate the tofu strips for 30 minutes; flip them over and marinate for 30 more minutes. Or 45 minutes a side; see what works best for you. Some brands of tofu will absorb the marinade quicker than others.

(5) Place the tofu strips in an aluminum-foil-covered baking pan. Make sure and use some sort of baking pan with a lip, not a flat baking sheet; there will be some marinade sauce running/pooling. Sprinkle Minced Onion Medley flavor Mrs. Dash, and McCormick Classic Herbs Italian Seasoning on the strips, then use a spoon and dribble enough marinade onto each tofu strip to moisten the dried seasonings, and 'glue' them onto each strip. Oven bake the tofu strips at 400° F. (205° C.); 30 minutes one side, flip, season and marinade-drip again, then bake the other side for 30 more minutes.

(6) Let cool for 15-20 minutes or so, then they can go into a container and into the fridge. Joggle them around a bit on the aluminum foil, so they don't stick as they cool. Or transfer them to a plate.

The result is a dozen or so browned/seared flavorful tofu strips that you can eat as is for a snack, cold or heated in the microwave; or put two between bread with some fixin's for a hot sandwich cut down the middle; or chop up for use in scrambled eggs, omelets, soups, salads, casseroles; whatever else you can think of. A great meat substitute, and *way* better for you. Cheap and easy. Not much work either; most of the time you're just waiting for it to press, marinate, or bake. Total time for pressing/marinating/baking 1 pound block: about 3 hours, of which maybe 15-20 minutes is actual work time.

I used to bake them for 35 minutes a side at 350° F. (177° C.), but was running behind one time, in a hurry so I cranked the oven up to 400° & lowered the cooking times; and decided I liked it that way better. A nice accident. The higher temp. sears the tofu a bit, seals in flavor better it seems.

If you do two blocks, you can start pressing the 2nd block right after slicing up the 1st one, so the 2nd one is pressing while the 1st one is marinating. So one block gets done right behind the other, as the steps proceed, in staggered fashion. Total time for baking 2 blocks doing it that way is about 4 hours, with actual work time being maybe 30-35 minutes.

No Dairy Cheesecake

In your blender put:

1 envelope Emes Lemon no sugar jello pkg.
1/2 c. boiling water

Let sit 30 seconds, then add:

1 tub Tofutti Better than Cream Cheese, room temp.
12 oz. Cool Whip

Blend. Put in Graham Cracker crust and refrigerate.

When serving, put a T. full of fruit on top -- your choice. Last Sabbath I made this with a Tablespoon full of thickened sweetened wild huckleberries (put on each slice of pie)my husband picked while in Northern B.C. Canada at the airport while he was fueling up our plane, on his flight home. He picked about 2 cups full and they were a real treat on this pie.

Note: I'm not sure if Cool Whip is totally vegan or not. Perhaps you can substitute some other type of vegan whipped cream if you don't want to use Cool Whip.

This is one of those quick desserts but also a bit more expensive to make. I use it at times for a Sabbath dessert.

[ March 22, 2005, 01:36 PM: Message edited by: debbie ]

That's a lot quicker than my tofu strips Debbie!

I had a question as to whether the Emes jello has the yucky animal gelatin in it, so I looked it up, and it's vegan. Not that you would go around suggesting that we eat yucky animal gelatin, but I just had to make double sure, y'know.

No problem checking any ingredient out. I do not want to eat any animal gelatin either. Emes is sold at our local health food store here so we have good access to it. Also the Tofutti Better Than Cream Cheese is sold there too.

This is a spendy dessert but nice when one has the money and short on time during Friday preparation for Sabbath.

Emes is also sold at the ABC or wherever you buy the veggie foods.

Well I learn something new; thanks ladies. I'll have to look for it at the local place where I get my veggie stuff.