Vegan Ranch Dip

This recipe is adapted from one in Vegetarian Times – April 2007 Issue. I wouldn’t call this a “Ranch” dip, but it was very good. Perhaps if I had followed the original recipe exactly it might have been better, but I believe it still would have been missing that “cheesy” flavour that ranch typically has.

Ingredients
1 12oz package Nori Silken Soft Tofu
1 cup Tofutti Sour Cream
3 Tbsp white wine vinegar
1 Tbsp sugar
2 tsp dried onion flakes
1/2 tsp garlic powder
1 green onion, chopped
chopped cilantro

Directions

1. Add all ingredients to a food processor and process until smooth and well blended.
2. Add as much cilantro as you prefer or parsley.

Substitutions
The following substitutions can be made if ingredients aren’t available or the following are more suited to your taste. Experiment and find your favourites!

1. dried onion flakes with onion powder
2. garlic powder with garlic salt or fresh garlic, minced
3. green onion with chives
4. cilantro with parsley

Sundried Tomato and Spinach Salad

Salad
Baby Spinach
Feta Cheese
Sundried tomatoes

Dressing – Enough for 3 salads at least
1 garlic clove, boiled and minced
1 tbsp soy sauce
1 tbsp sesame oil
1 tbsp balsamic vinegar
1 tbsp honey
1 tsp dry mustard
3 tbsp olive oil

Directions
The dressing will make enough for 3 or more salads, if you prepare it in a container with a lid, you can store it in the fridge and use it on other salads.

Cut the sundried tomatoes into thin strips and then soak in hot water or boiling water for 5 minutes until softened.

Mix all the dressing ingredients and whisk or shake up. Then add about 1/4 to the salad and enjoy. It will depend how much spinach you have, but I found the dressing was way more than I needed for one salad for 4 people.

Tofurky Sausage and Beans

Ingredients
1 small onion, chopped
4 cloves garlic, minced
1 package Tofurky Breakfast Links (5 sausages)
1/2 red bell pepper, chopped
6 shittake mushrooms, sliced
2 cups button mushroom, sliced
1 19oz can white kidney beans
1 14oz can diced tomatoes
1 tsp oregano
1 tsp parsley flakes
fresh ground pepper
1/2 cup soy milk

Directions
Start by frying the onions and garlic in the oil until they are softened. Then add the sausage and mushrooms, and cook for several minutes. If necessary add some water to get the mushrooms cooking.

Once the mushrooms have cooked down, add the bell pepper, tomatoes, beans and spices. Cook until the tomatoes have reduced down, and the sauce is getting thick. Using a spoon I mashed some of the beans to thicken up the liquid and closer to the end added in the soy milk. The sauce was very thick in the end, and stuck completely to the beans and sausage.

Greek Salad

Dressing Ingredients
3 tbsp olive oil
1 tbsp red wine vinegar
1 tsp oregano
pepper

Salad Ingredients
1 romaine lettuce
feta cheese
cherry tomatoes

Directions
Soak the lettuce in cold water then tear up and dry. Add some crumbled feta cheese, as little or much as you prefer and the cherry tomatoes. Shake or whisk together the dressing ingredients, and mix with salad. Serve and enjoy.

Crasin and Walnut Salad

This is a hearty salad where you can combine the ingredients in the amounts you prefer. Tomatoes can also be added, or different cheeses. Honey Mustard dressing is my preferred on this salad but use whatever you prefer.

Salad Ingredients
head lettuce
shredded cheddar and jack cheese
dried cranberries
walnuts, coarsely chopped
garlic croutons

Dressing Ingredients
1 tbsp honey
1 tbsp dijon mustard
2 tbsp olive oil
2 tsp white wine vinegar
pepper

Directions
Tear the lettuce into bite size pieces and mix with other salad ingredients.

Whisk together dressing and mix with salad. Serve and enjoy.

Pancakes

Ingredients

• 1 cup flour
• 1 Tbsp sugar
• 2 tsp baking powder
• 1/8 tsp salt
• 1 tsp egg replacer
• 1/4 cup wheat germ
• 1 1/2 cups So Nice soy milk
• 2 Tbsp hemp oil

Directions

Mix together flour, sugar, baking powder, salt, egg replacer.

Add soy milk, and mix until smooth consistency. Add more soy milk if to thick.

Add hemp oil, or canola oil.

Ladle or pour into pancake size serving on a skillet over medium-high heat. Cook until bubbles burst on the top, and flip over. Finish cooking until browned.

Arugula and Carrot Salad

This is a great way to get carrots and greens into your diet. The bitterness of the Arugula is balanced by the sweetness of the carrots. Perfect as an appetizer or to go along with any meal.

Ingredients
2 carrots, peeled and coarsely grated
3 handfuls of arugula, washed
1 tbsp hemp oil
2 tbsp olive oil
1 tbsp hazelnut oil
2 tbsp white wine vinegar
2 tsp honey
pepper

Directions
Mix together in a large bowl the carrots and salad.

In a small measuring cup add remaining ingredients and whisk with a fork or small whisk. Pour of the carrot mixture and toss. Serve and enjoy.

Mushroom Gravy

This is an very rich full bodied and flavourful vegan gravy that is good with mashed potatoes or anything that is enhanced with a gravy.

Ingredients

2 shallots, minced
4 gloves garlic, minced
4 cups cremini mushrooms, thinly sliced
2 tbsp olive oil
1 tbsp sesame oil
1 tsp braggs
1/4 cup white wine
1 tbsp hoisin sauce
1 tsp worcestershire sauce
1/2 tsp thyme
1 tsp mirin
pepper
1 cup water
1 tsp corn starch

Directions
On medium-high heat saute the shallots and garlic in olive and sesame oil for 2 minutes then add half the mushrooms. The mushrooms should be cooked until they have browned, and using the 1/2 the wine deglaze the pan to lift anything stuck to the pan. This will help form the flavour for the gravy.

Add the remaining mushrooms and stir into mixture. This should give 2 textures of mushrooms in the finished sauce. Let everything in the pan brown but not burn, stir ever couple of minutes and adjust the heat down if necessary. This should take about 10 minutes. Once everything is nice and browned, add the remaining wine and let cook down then add all remaining ingredients without the cornstarch and cook. This should simmer now for 10-20 minutes and thicken slightly.

Mix the cornstarch with cold water and add. Stir in and cook for another 5 – 10 minutes until thickened. If necessary this can remain on low heat for another 30 minutes until the rest of the meal is ready.

Cream Cheese Herb Wraps

Ingredients
Tofutti Herb Cream Cheese
Chopped fresh spinach
whole wheat torilla’s

Directions
Spread cream cheese on wrap then sprinkle on chopped spinach and roll. Cut in the small sections and serve.

Squash, Sweet Potato and Lentil Soup

This is similar to the Squash Soup.

Ingredients
1 each acorn, kabocha, butternut squash, peeled and chopped
4 cups peeled sweet potato
1 cup dried lentils
3 medium onions, chopped
1 tbsp minced ginger
6 cloves garlic, minced
1 litre vegetable stock
2 tbsp olive oil
2 tbsp hemp oil
2 tsp each coriander, cumin,
1 tsp tumeric
salt and pepper to taste
1/4 cup maple syrup
1/2 cup soy milk
2 tbsp tahini

Directions
Fry the onions, ginger and garlic in oil until soft.

Add squash, sweet potatoes, lentils, stock, spices and water if necessary. Bring this to a boil then let simmer for 1 hour.

Using a potato masher, mash the squash which should be really soft by now into a puree. A food processor or blender could be used here.

Add maple syrup, tahini and soy milk. Serve and enjoy.