The Common Ground ~ Veggie Dairy

Recipes to enjoy year round!

Bean Recipes Spring Pinto Bean Wrap Black Bean and Corn Salad Black Bean and Basil Burgers Black-Eyed Peas Black-Eyed Peas and Greens Hummus Lebanese White Bean Salad Multi-Bean Salad Red Beans and Greens in Coconut Milk
Bread Recipes Apple Oatbran Muffins Confetti Corn Bread
Grain Recipes Apple & Pecan Wild Rice Pilaf Basmati Rice with Spices, Saffron, Walnuts and Peas Brown Rice with Two Sesame Flavors Couscous Salad Indonesian Rice Salad Millet-Vegetable Pilaf with Almond Orange Sauce Quinoa Salad Tabouli
Pasta Recipes Eggplant, Tomatoes, and Black Olive Penne Quinoa Pasta Prima Vera Spinach Noodles with White Sauce Whole Wheat Noodles with Olives, Artichokes and Dried Tomatoes
Sauces and Gravies Italian Dressing Lemon Pinapple Dressing Corn & Coconut Salsa Spicey Peanut Sauce Lemon Shallot Vinaigrette Brown Gravy Sweet & Sour Sauce
Snacks and Desserts Choco-Peanut Clusters Chocolate Covered Pecan Pecan Oatmeal Cookies Granola Grande Vegan Chocolate Cake Vegan Vanilla Cake Elegant Oats for Four Banana Nice Cream Chocolate Crinkle Cookies Flaxseed Smoothie Fruity Pudding Green Tea Sorbet Sweet & Spicy Pumpkin Seeds Super Protein Berry Breakfast Smoothie Tofu Cheesecake
Soup Recipes Traditional Gazpacho Best Split Pea Soup Dahl (Curried Lentil Soup) Lentil Soup Mushroom Barley Soup White Bean and Black Olive Soup Yellow Split Pea Soup
Tofu Recipes Veggie Dairy Baked Tofu Perfect Tofu Salad Sweet & Sour Tofu Tofu, Noodles & Green Salad with Peanut Sauce Tofu Roast TVP Tacos
Vegetable Recipes Rosemary 'n Lemon Summer Squash Summer Party Salad Spring Greens Potato Parsnip Gratin Broccoli Salad Cranberry Yams Curried Squash & Apple Stew

Home

Tofu Sour Cream

1-12 oz package of silken tofu (firm)
1 T canola, flax or olive oil
4-5 tsp lemon juice
2 tsp apple cider vinegar
1 tsp sweetener
˝ tsp salt

Place all ingredients in a food processor or blender. Process several minutes, until very creamy and smooth. Refrigerate for up to 1 week.

Tofu Mayonnaise

from the International Veg. Union

4 oz silken tofu
1/3 c olive oil
2 T lemon juice
2 tsp dijon mustard
1 tsp grated lemon rind
salt and pepper to taste

Blend the tofu with Ľ cup of water, oil, lemon juice and mustard until smooth. Add grated lemon rind and season with salt and pepper. You can add 4-6 garlic cloves, mashed with 1/2 teaspoon salt, to the mixture to make garlic mayonnaise. You can experiment with using less oil, or more tofu, according to your taste. You can also add finely chopped white onion or scallion to zip it up.

Rich Tofu Cream Cheese

from The Uncheeze Cookbook by Joanne Stepaniak

Ľ c raw cashew pieces
3 T water
2 T fresh lemon juice
1 T brown rice syrup, 2 tsp pure maple
syrup, or 1 T barley malt syrup
ľ tsp salt
scant pinch of garlic granules
1 c firm tofu, drained, pressed & crumbled

Place the cashew pieces, water, lemon juice, and syrup in a blender, and process several minutes into a thick, smooth cream. Add the salt, crumbled tofu, and garlic granules, and process until very smooth. It is essential to blend the mixture for several minutes in order to pulverize the tofu and achieve a velvety smooth consistency. Chill thoroughly before serving.

Five Minute Rich & Creamy UnAlfredo

1-12 oz. pkg. firm or x-firm silken tofu
Ľ c veggie butter
Ľ c veggie parmesan
2 T nutritional yeast
2 cloves garlic
your favorite veggie broth
salt and cracked pepper to taste
garnish with shreds of fresh basil

Blend all sauce ingredients, adding enough broth to make a smooth and creamy consistency and heat gently. Serve over pasta for 4-6 friends.
Spinach Variation - add one 10 oz. package of frozen chopped spinach, thawed and drained, after blending.
Tomato Variation - substitute low-sodium V8 for broth, add tomato paste to taste.
Artichoke & Sun-dried Tomato Variation – add a few of each to the blender.

Bulk, Dry UnCheese Mix

3 c raw, organic cashew pieces
2 c nutritional yeast
3 T seasoning salt of choice
3 T garlic powder
3 T onion powder
1 tsp paprika
˝ c arrowroot powder

Chop cashews until very fine (powdered) in a food processor or blender. Mix with remaining ingredients in a tightly covered container and store in the refrigerator up to 2 months. To make UnCheese, add one heaping ˝ cup of mix to 1 cup of water and a dash of lemon juice and whisk over heat till thickened. Use less water and add salsa and cumin for a tasty queso dip.

Recipes to replace 1 egg:

Ener-G Egg Replacer is a great and economical powdered product that can be successfully used to replace up to 2 eggs in most baking recipes
Ľ c. silken tofu is a good substitute in recipes that call for more than 2 eggs
2 T water + 1 T oil + 2 tsp baking powder
1 T ground flax seed soaked in 3 T warm water for 5 minutes
2 T water + 2 tsp baking powder • 1 T tapioca flour + Ľ tsp. baking powder + 2 T water + 1 T coconut oil
1 tsp soy flour + 1 T water
1 mashed banana or Ľ c apple sauce for each egg called for in a sweet, baked recipe.

To replace 1 egg white:

dissolve 1 T plain agar powder in 1 T hot water. Whip, chill & whip again.

Scrambled Tofu

˝ lb firm tofu
1 12oz. pkg. x-firm silken tofu
2 cloves garlic, minced
2 T olive oil or veggie butter
6 medium mushrooms, sliced
1 tomato, chopped
˝ c onion, chopped
Ľ tsp. turmeric
4 oz. (˝ c.) veggie cheese or nutritional yeast
chili powder, salt and pepper to taste

Sauté garlic in oil in medium fry pan over low heat. Tear tofu into small pieces, squeeze in handfuls over the sink, & add to sauté. Stir occasionally while chopping remaining veggies. Add silken tofu, veggies & turmeric to sauté breaking silken tofu up randomly with spatula while cooking a few minutes more. Add veggie cheese & heat until melted. Season to taste.

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