Crepe Suzettes

1 c. white flour
1 c. regular oats
1/2 t. salt
2 c. water or soy milk
1 T. oil
1 T. honey or sugar
1 1/2 t. vanilla

Blend well all ingredients. Put 1/3rd c. batter on lightly oiled skillet on medium high heat. Spread by tipping skillet-turn over to brown.

Put on plate. Spread with Tofutti Better Than Cream Cheese and bananas; or peanut butter and bananas. Pour thickened fruit on top.

Taken from the Silver Hills Cookbook, p. 101
Makes 8 6" crepes

Spinach/Broccoli/Asparagus Quiche

1 pie crust, baked 12 minutes at 350

1/2 medium onion, diced fine
3 cloves garlic, diced fine
16 oz. broccoli OR spinach OR asparagus, chopped into small pieces, cooked with garlic and onion until just done (in a little water in a saucepan).

In blender put:

16 oz. firm TOFU, drained
1/2 c. soy milk or tofu milk, any milk substitute
2 T. soy parmesan cheese
1/4 t. yellow dijon mustard (gives it the color)
3/4 t. salt
1/4 t. nutmeg
1/2 t. capsicum (opt.)

Blend well. Pour over cooked and drained vegetables, onion and garlic. Combine well. Pour into pre-cooked pie shell and bake at 400 for 35-40 minutes or until quiche is set. Let sit 5 minutes before serving.

This is absolutely delicious! It looks yellow like it is eggs and had a good flavor.

Barbecued Tofu


2 lbs firm or extra firm (in water bath) tofu, freeze overnight or more, thaw, squeeze out water and cut into 1" by 3" pieces.

Mix together:

3T. peanut butter (I use just a bit more since I use less oil in this recipe)
1/3 c. oil (I try to use less, about 1/4 c.)
1/2 T. paprika
1/2 t. garlic powder
2 t. salt (I always use only 1 t.)

Whip until smooth. Pour by teaspoonful over tofu strips that are placed on a PAM sprayed cookie sheet. Squeeze in mixture as evenly as possible. Marinate 1 hour (I never marinate this, but go ahead and bake them).

Preheat oven 350. Bake 25 minutes then turn over and bake another 25 minutes. Just before serving, pour barbecue sauce over all and cook 15 minutes more. Serve warm.

Barbecue Sauce:

In saucepan put 1/3 c. oil (I eliminate the oil entirely here), 1 medium onion, chopped, 2 c. tomato sauce, 1 c. brown sugar or honey, 1 T molasses, 1 t. salt, 3/4 t. allspice, 1/4 t. capsicum (red pepper), 1 t. dried parsley. Bring to a boil, reduce heat and simmer 1 hour. Then add: 1/2 c. lemon juice and 2 T. Aminotone or Braggs soy sauce and simmer another 10-15 minutes.

This is worth making! I've had many people who eat meat tell me they love this dish!

Note: I don't care for the "hot" of red pepper so I only use a dash of it in this recipe. If you like that hotter spicy taste, you can use more.

Tofu Relinos with Green Chilies

2 16 oz blocks extra firm tofu (water bath type)
1 1/4 c. shredded tofu cheddar cheese substitute
6 t. McKays chicken seasoning
1 t. onion powder
7 oz can chopped mild Green Chilies

Mash tofu and mix all ingredients together in a large bowl. Put in a PAM sprayed 9x12 casserole dish and pat down hard (this is the secret to making this turn out well) and even. In the dish it will look flat. Bake 475 30-35 minutes. Cut into squares and serve for breakfast.

This dish is a REALLY popular one. Many people will say these are EGGS they are eating!! And it tastes like eggs too! Also easy to make. You can use regular cheddar cheese if you like also but the recipe tastes just as good with the vegan cheese!!

The secret to this dish turning out well is remembering to pat down the mixture in the dish and baking in the extra hot oven at 475!

Mexican Breakfast

16 oz firm tofu, crumbled in non stick frying pan
1 can corn, drained
Corn chips, crumbled loosely
1/2 t. onion powder
1/2 t. garlic powder
1/4 t. tumeric (gives the tofu the 'egg' look)
1 t. McKays chicken seasoning
2 Morningstar crumbles or grillers or any type of beef substitute or saucettes, crumbled
1 medium onion, diced
3 fresh mushrooms, diced (or 1 can drained)

Mix all together in a large frying pan. Warm until the onions are cooked. Put the corn chips in last. You can use a handful of chips or half the bag if you want. But if there are any leftovers, the chips will get soggy. So I often make the whole recipe without the chips and then use the chips separately as I serve it.

Peanut Butter Granola

6 c. quick oats
1 c. wheat germ
1 c. sesame seeds
1 c. chopped nuts (I use walnuts or peanuts)
3/4 c. brown sugar
1 t. salt
1 c. coconut

Mix well. In separate bowl mix:

1/2 c. oil
3/4 c. peanut butter
3 t. vanilla

Emulsify this oil-peanut butter-vanilla mixture and add to the mixed dry ingredients. Crumble with hands back and forth until well blended. Bake on cookie sheet at 225 for 2 hours. Does not need to be stirred.

Yields: 11 cups.

Note: This is my husbands most favorite granola!

Spinach-Stuffed Manicotti

1 box Manicotti noodles (14)
1 jar Prego speghetti sauce (large)
2 T. Spinach, cooked and drained (I use frozen)
1 t. salt
2 T. Brewer's yeast (or food yeast)
1 T. lemon juice
3 T. Veganaise (mayonaise substitute)
2 Fry Pats or grillers, or 1/2 c. granberger
1 t. garlic powder
1/2 t. onion powder

Take uncooked manicotti noodles and stuff with rest of ingredients that are mixed together,(except Prego). In a large baking dish put a little Prego sauce on the bottom, then place stuffed noodles side by side in the dish. Pour rest of sauce over the top. Cover and refrigerate overnight if this is for Sabbath dinner. Bake covered with tin foil and cook 1 hour at 375.

How to Make Gluten

You will need some kind of breadmaker but it isn't a must. If no Bosch mixer or heavy mixer--in large bowl put 7 c. Mogel flour (will be at a health food store) or if you cannot get Mogel flour, buy a high gluten content white flour. (Don't use whole wheat flour as the lovely bran will just wash out!) Then add 3 c. lukewarm to cold water. Mix with hands until well mixed. It will be sticky. Cover with cold water until completely covered and let sit all night or at least 3 hours.
I use my Bosch mixer and it only takes seconds to mix it and my hands stay clean!

Take a large kettle, at least 4 quart but preferably 6 quart or larger. Put at least four quarts of water in it (or 3 quarts in a 4 quart kettle) and put it on stove on high heat.

Add to your water: soy sauce (I use aminotone or Braggs)
garlic powder
onion powder
George Wash. broth packets
food yeast (brewers yeast)
chicken seasoning (I use McKays chicken seasoning with no MSG or white pepper)

On the seasonings you can use however much you want. I never measure this part--just pour it in. I use approx 1/4 c. soy sauce and the same with brewers yeast. The rest is aprox 1 t. each.

Next step: Take gluten that has been covered with water and start washing the starch out with your hands. I take off my watch because starch can leave little white specks on it...I rinse it under lukewarm water when it seems the water gets real thick-white and rinse it often. I wash the gluton until the water looks like a very thin white watery color.

By then my broth is boiling on the stove. Do not put gluten in the broth until it is boiling--very important step here.

Then I take my kitchen sissors and snip off a piece of gluten about 1-2 inches square. I stretch it with my hands without tearing it up as well as I can and then throw it into the boiling broth. I do this with all the gluten. It smells so nice when it is cooking!!

Then after all the gluten is in the boiling broth, I put a lid over it all and turn down the burner to low and let it cook for at least an hour. I never time mine, just let it cook well.

Then it is ready to use in your meal.

My gluten recipe is not vegan but it is vegetarian. I noticed Linda posted a substitute campbells mushroom soup recipe which I haven't tried yet but plan to soon! So here is my recipe:

I take the gluten and put in collander (save the broth!). I take brewers yeast and white flour and mix well. I dip gluten in the flour/brewers yeast mixture and fry in a non stick pan with a little oil until browned on both sides. Put in large baking dish.

Then I dice a medium onion and put in same skillet and saute it. Then I add 1 can campbells mushroom soup and 1/2 cup sour cream. I then put in a little of the broth from the cooked gluten so the "gravy" isn't too thick.

Then I pour it over the fried gluten and bake in the oven about 40 minutes.

You can bake the gluten (without the gravy)if you want to use less oil but I haven't ever done that. I have just fried the gluten and served it like that. It is much healthier without the sour cream and mushroom soup.

It does take a little time to make but it is definitely worth it!

There is a faster way to make gluten and it is with a substance called "dough-pep" but I don't like it as well as these home-made ones. The home-made ones have a wonderful flavor and are very tender. The "dough-pep" ones tend to be firmer in texture.

I will try to find out the grams of protein if I can--and will post it in another post later. Tell me if you try this or not and what you think about it.

Stephanie, you can go to http://www.baking911.com/pantry/flour,grains.htm#PERCENT to find the grams of protein. It all depends on which flour you use.

It looks like if you use the hard midwest grown wheat, your gluten will have a higher protein value. Soft wheat has less protein.

[fixed URL - John]

[ March 29, 2005, 12:10 AM: Message edited by: John ]

Debbie, thanks for the recipe. Unfortunately, I can't make it until we move.... we are already packing away a lot of our stuff, including pots and pans! I also have a cream of mushroom soup recipe that a friend of mine made up during a cooking school. Believe it or not, she was, I think, about 14 when she made this recipe up.

So, here it is.

Cream of Mushroom Soup

1 Tbsp flour
1 tsp olive oil
1/4 tsp onion powder
1 1/2 C water
1/4-1/2 C soy milk
1/8 C minced, sauted mushrooms

Measure out water and olive oil and set aside. In a dry, heated sauce pam, lightly brown the flour. Immediately add the oil and mix to create a paste. Whisk in the water then add the soy milk and onion powder. Reduce to low heat. Keep Stirring untill it thickens. Add the minced, sauted mushrooms.

For a variation, try dried eggplant in place of mushrooms. Mince and reconstitute, then saute. Tastes almost like mushrooms!