Yield: 1 cup

Ingredients:

• 1/2 cup vegan cream cheese like Tofutti’s ‘Better than Cream Cheese’
• 20 fresh cherries, pitted and chopped
• 1/4 cup walnuts, chopped
• 1 teaspoon sugar

Directions:

1. Bring the vegan cream cheese to room temperature.
2. Wash the cherries, cut in half and remove the pits and cut the rest into small pieces.
3. Do this over a small bowl to collect the chopped cherries and the juice while preparing.
4. Add the 1 teaspoon of sugar and stir the cherries well, this will help to draw more of the juice from the cherries.
5. Chop the walnuts.
6. Add the walnuts to the cherries.
7. Add the vegan cream cheese to the cherries and gently mix.
8. Season to taste. We enjoyed the flavor at this time, however if you wish it to be sweeter you can add agave syrup, maple or more sugar.
9. Also optional is cinnamon, but we did not want to overpower the blend of walnuts and cherries.

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Ingredients:

for the cornmeal mush:

• 1 cup yellow cornmeal
• 1 cup cold water
• 3 cups boiling water
• pinch salt

for the blackcurrant syrup:

• 3/4 cup blackcurrants, washed
• 1/2 cup sugar
• 2 cups water

for the breakfast:

• 1 tablespoon light cooking oil

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Directions:

to make the polenta:

1. Bring a large pot with 3 cups of water to oil.
2. Oil a casserole dish, or the container you wish to put the cornmeal in.
3. Add the salt so that it comes to a boil more quickly.
4. In a small bowl, add the 1 cup of cold water to the cornmeal and mix.
5. Add the cornmeal to the boiling water and stir.
6. Be careful while stirring as the cornmeal bubbles and sputters, this can burn.
7. When the cornmeal has thickened, about 5 minutes of cooking, pour it into the prepared dish and refrigerate over night.

to make the syrup:

1. Place the berries in a small saucepan.
2. Add the sugar and water and bring to a gentle boil.
3. Stir the berries and mash them with the back of the spoon.
4. Once cooked, remove from the heat.
5. Pour though a fine non-reactive sieve and strain.
6. This will make about 1 to 1 & 1/2 cups of syrup.

to make the breakfast:

1. The next morning, heat the oil in a frying pan.
2. Cut the cornmeal in slices or pieces and lightly fry on both sides.
3. Once browned and crispy, remove from the frying pan, drain and serve with syrup.

Notes:

This recipe is usually prepared the day before, it can also be used after a 2-3 hour cooling time. This recipe is also tasty as a savory dish with soy cheese grated on the top.

Serving Size: 4

Ingredients:

• 250 grams / 8.8 oz tofu crumbled
• 1/2 cup soy yogurt
• 2 teaspoons grainy mustard
• 1/4 cup nutritional yeast
• 1/4 teaspoon turmeric for color
• dash or two of Tabasco sauce
• 2 tablespoons oil
• 3 ounces spicy tofu pieces, diced
• 1 onion, diced
• 1 red pepper, diced
• salt and pepper
• 1 clove garlic, minced
• 2 cups fresh baby spinach, chiffonade
• 1/2 cup cherry tomatoes, quartered
• 1/2 cup shredded soy cheese
• 1/8 cup soy milk
• 6 sheets vegan puff pastry dough, thawed
• poppy and sesame seeds, optional

Directions:

1. Blend soy yogurt mustard, nutritional yeast, Tabasco and turmeric together and set aside.
2. Prepare the onions, garlic, red pepper, spinach and tofu pieces.
3. Heat the olive oil over medium heat.
4. Saute the onion until it begins to soften and become glassy.
5. Add the red pepper pieces and continue sauteing.
6. Add the spicy tofu pieces.
7. Add the spinach and cook until lightly wilted.
8. Add the cherry tomatoes and crumbled tofu.
9. Stir well.
10. Add the soy yogurt mixture and cook until the mixture begins to become sold and the liquids are coked off.
11. Remove from heat and stir in 1/2 shredded soy cheese
12. Preheat oven to 400 degrees. Line a baking sheet with a Silpat or parchment paper.
13. Place the 6 sheets of thawed puff pastry next to each other in a row 3 by 2, slightly overlapping and using soy milk to connect the overlapping slices together.
14. Spoon the tofu mixture down center of pastry, leaving a one inch margin on top and bottom and three inch borders on each side.
15. Cut pastry on side borders into one inch strips.
16. Crisscross strips over top of filling, lightly brush each tip with soy milk to help stick the strips together.
17. Brush top and sides of pastry with soy milk and top with seeds if desired.
18. Bake for 30 minutes or until pastry is golden brown and puffed.
19. Remove from oven and let cool a bit before slicing to serve.

Notes:

You can also make smaller versions by filling individual pastry sheets and therefor have individual parcels.

Yield: 12 biscuits

Ingredients:

• 2 cups all purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1 tablespoon fresh parsley minced
• 1 tablespoon fresh chives, minced
• 1 teaspoon fresh thyme, leaves stripped from the stems
• 4 tablespoons vegan margarine, cold
• 3/4 cup cold soy milk
• 1 teaspoon lemon juice

Directions:

1. Preheat the oven to 450 F / 232 C.
2. Prepare the herbs.
3. Put the flour, baking powder salt and garlic powder into a bowl.
4. Put the lemon juice into the soy milk and allow to curdle.
5. Add the cold vegan margarine and blend to a fine sandy consistency.
6. Add the minced herbs and mix well.
7. Add the soy milk and mix all together to a smooth soft dough.
8. Place the dough on a lightly floured workspace and fold thee or four times.
9. You don’t want to overwork the dough or it will not be flaky when cooked.
10. Pat the dough out to about 1/4-1/2 inch thick.
11. Use a lightly dusted form to cut the shapes of the biscuits. I use a juice glass, or sometimes a heart form.
12. Place the biscuits in the oven to bake for 15-18 minutes or until lightly brown.

Notes:

We ate these with our favorite sunflower spread. This time, not with horseradish, but made with chives.

Yield: 9 big biscuits

Ingredients:

• 2 & 1/2 cups flour
• 2 tablespoons flour (divided)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 4 tablespoons cold soy margarine, in small pieces
• 3/4 cup cold soy milk
• 3 tablespoons sugar (divided)
• 2 teaspoons cinnamon (divided)
• 1 lg. apple, peeled, cored and chopped into small pieces

Directions:

1. Melt 1 tablespoon of spy margarine in a small bowl.
2. Set aside for later use.
3. Preheat the oven to 450 F / 232 C.
4. Place the 2 & 1/2 cups flour in a blow.
5. Add the baking powder, 1 tablespoon of sugar, 1 teaspoon cinnamon and 1/2 teaspoon salt and mix well.
6. Blend the soy margarine into the dry ingredients until the mixture breaks down like sand particles. I do this by hand, it goes quickly and is not really that messy to do.
7. Peel the apple, remove the core and cut the apple into small pieces.
8. Mix together 1 tablespoon of flour, 1 tablespoon of sugar and 1/2 teaspoon of cinnamon, dust this mixture over the apples and mix to coat well.
9. Add the apple mixture to the flour mixture.
10. Add the soy milk and stir until the mixture clings together.
11. Turn out onto a floured bread board or countertop and knead for 1 to 2 minutes or until the dough is smooth (I used self rising flour to dust the work space and work into the dough.
12. Add more flour as needed if the dough is sticky (I used self rising in this case). Don’t overwork the dough, just blend enough so that it is no longer sticky and will hold together.
13. Pat the dough out to about a 1/2-inch thickness. 
The biscuits do not rise much, so don’t roll the dough out to thinly.
14. Using a juice glass, dipped in flour at the rim, cut the dough into rounds.
15. Place on an ungreased cookie sheet.
16. Mix the remaining 1 tablespoon of sugar and the rest of the cinnamon (1&1/2 teaspoons) together.
17. Brush the melted butter (first step of directions) on the tops of each biscuit.
18. Dust the cinnamon sugar mixture on top of each biscuit.
19. Bake for 15 to 25 minutes or until the feel firm to the touch.
20. Serve hot.

Notes:

adapted from http://www.vegalicious.org/2008/10/22/all-american-biscuits-with-apple-butter/

Yield: 10-12

Ingredients:

• 2 cups all purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 4 tablespoons cold soy margarine
• 3/4 cup cold soy milk

Directions:

1. Preheat the oven to 450F.
2. Put all the dry ingredients into a bowl.
3. Blend the margarine into the dry ingredients until the mixture breaks down like sand particles. I do this by hand, it goes quickly and is not really that messy to do.
4. Add the soy milk and stir until the mixture clings together.
5. Turn out onto a floured bread board or countertop and knead for 1 to 2 minutes or until the dough is smooth.
6. Add more flour as needed if the dough is sticky.
7. Roll the dough out to about a 1/2-inch thickness.
8. The biscuits do not rise much…so don’t roll the dough out to thinly.
9. Using a juice glass, dipped in flour at the rim, cut the dough into rounds
10. Place on an ungreased cookie sheet, and bake for 12 to 15 minutes.
11. Serve hot.

Notes:

adapted from http://www.chooseveg.com/(…)

Yesterday we enjoyed pumpkin waffles for our Sunday morning breakfast. These were lovely, I made half the recipe for just the 2 of us. I must admit, they didn’t rise as much as the usual ones. Perhaps my pumpkin puree (homemade) was a bit more liquid than a store bought one. Next time I will add a bit more of the baking powder and baking soda. They tasted lovely with home made apple butter, but the traditional, maple syrup was the best. The pumpkin waffles were a nice treat, and a great way to use up the rest of my pumpkin puree.

via http://www.theppk.com/recipes/…

Yield: 1/2 cup

Ingredients:

• 30 g. (3 Tbs.) sunflower seeds
• 45 ml. (3 Tbs.) lemon sunflower oil or other vegetable oil
• 2 tablespoons water
• 2 tablespoons lemon juice
• 1 teaspoon generous horseradish
• 1 teaspoon agave or corn syrup
• 1/2 teaspoon salt
• pepper

Directions:

Combine everything in a food processor and process until smooth.
Your spread should have a white color.

Notes:

This is a variation of the original sunflower spread developed by Mihl of Seitan is my motor.

Yield: 12 crepes

Ingredients:

• 3 cups rhubarb, cut into 1/2 inch pieces
• 3 Tbs. sugar
• 1 cup orange juice
• zest from 1 orange
• 1 Tbs. soy margarine
• 2 tsp. corn starch
• cinnamon
• chick pea flour crepes, see delicious t.v.

Directions:

Prepare the crepe batter.

To prepare the filling:

1. Zest and squeeze the orange.
2. Put the juice and zest in a saucepan.
3. Add the sugar, cornstarch, soy margarine and cinnamon and bring to a gentle boil.
4. When the sauce becomes thicker, add the rhubarb and cook slightly until soften but not falling apart.
5. Remove the sauce from the heat and allow to cool.

Make the crepes according to the instructions on delicious t.v.
Place a tablespoon of the filling on 1/2 of a crepe and fold over the other half.
Serve the crepes garnished with a slice of orange and a piece of rhubarb, or powdered sugar.

Yield: 8 waffles

Ingredients:

for the waffles:

• 1 & 3/4 cups all-purpose flour
• 1/4 cup polenta or corn meal
• 1/4 tsp. salt
• 2 & 1/2 tsp. baking powder
• 1/2 Tbs. sugar
• 3 egg replacements
• 1 & 1/2 cups soy milk
• 7 Tbs. soy margarine, melted
• 2-3 Tbs, fresh herbs, chopped

for the sauce

• 1/2 cup soy yogurt
• 1 Tbs. Italian salad dressing herbs
• 1/2 cup mixed fresh herbs, chopped
• 1 tsp. agave syrup or sweetener
• lemon juice

Directions:

To make the waffle batter:

1. Combine the dry ingredients in a medium-sized bowl.
2. Mix the egg replacements into a second medium-sized bowl and beat until frothy.
3. Drizzle in the soy milk.
4. Add the liquid mixture to the dry ingredients, along with the melted soy margarine.
5. Mix with decisive strokes from the bottom of the bowl, until all the dry ingredients have been moistened.

To make the sauce:

1. Chop the mixed herbs. (I used thyme, fennel, parsley, chives and lemon balm).
2. Place the soy yogurt in a bowl.
3. Add the seasonings, lemon juice and sweetener.
4. Add the herbs and season to taste with salt and pepper.

To make the waffles:

1. Lightly spray the hot waffle iron on both the top and bottom surfaces with nonstick spray.
2. Add just enough batter to cover the cooking surface-approximately 1/2 cup for a standard waffle (1 cup for a Belgian waffle).
3. Cook for 2 to 3 minutes, depending on your waffle iron. Don’t over-bake – you want it crisp and brown but not too dark.
4. It’s okay to peek.
5. Place the herb sauce on the waffles and enjoy.