Yay! Thanks so much!
12 large fresh jalapeno peppers
8 oz Better Than Cream Cheese
1/4 cup flour
1 Tbs cornstarch
Oil for deep-frying
In a small bowl, mix flour and cornstarch.
Roast, peel, and seed peppers.
Mix BTCC with salt and pepper.
Stuff peppers with mixture.
Dip peppers first in flour mixture, then in soymilk,
and then in flour mixture again, coating well.
Lower peppers carefully into oil heated over medium heat.
Cook until golden brown. Remove with slotted spoon. Drain on paper towels.
Serve immediately, with Sweet Salsa on the side.
My Favorite dessert
Chocolate Cheesecake Pie
1 pkg. silken tofu
1 12 oz. package vegan chocolate chips
1 8 oz. tub vegan cream cheese
3/4 cup sugar
3 Tbs. maple syrup
1 graham cracker pie crust
In blender, blend tofu until smooth. In medium bowl combine sugar and cream cheese and 2 Tbs. of the smoothed tofu, using electric mixer, beat until smooth. Add cream cheese mixture to blender. Blend again until smooth.
Melt chocolate chips in double boiler, or microwave, just get them melted. Add melted chips to blender, blend until chocolate is mixed, this may require some stirring. After chips and mixture are well blended, add maple syrup, blend for 30 seconds.
Pour mixture into pie crust until full, refrigerate until stiff.
Vegetarian Pot Pie
1 Pie shell
1/2 to 1 cup soymilk
1 to 2 frozen mixed vegetable
flour for thickening.
your favorite seasonings
Combine soymilk and mixed vegetables until vegetables are thawed. Add enough flour to thicken the filling and stir. Add your favorite seasonings. If you want you can add a vegtalbe buillion cube. Cool down the filling and add to the pot pie. Bake in 400 degree oven for 30 t0 40 minutes until the pie crust is golden brown.
I guesstimate each time for this and don't use a measuring cup so it's hard for me to gage as to how much ingredietns I use.
1/2 c nutritional yeast (you can find it at Whole Foods or Central Market.) Not the same as regular yeast.
1/2 c flour
1/2 tsp salt or light miso
1/2 tsp garlic powder
1/4 tsp paprika
2 c soy milk or rice milk or water
1/4 c margarine or oil
1/2 tsp of yellow mustard
Mix dry ingredients in a saucepan. Whip in the liquid. Cook over medium heat, stirring constantly until it thickens. With this sauce you can make mac and cheese too. Just stir in the cooked macaroni. It isn't going to taste like real cheese but it's pretty close.
1 cup textured vegetable protein grainules (found at most health food stores)
handful of mushrooms
soy sauce or any other marinade sauce
hydrate vegetable protein with boiling water. make sure all water evaporates. put in mixing bowl. food process mushrroms, carrots, onions, garlic and what ever vegetables that you think would taste good. mix together with the TVP. Add the avocado (this works as a binding agent like egg does). Season it up the way you like. Add bread crumbs and oat so that it can be dry enough to make patties or meatballs with without it falling apart when you cook. This is a trial and error. Fry the meatballs or patties in a pan. I think it's about 5 to 10 minutes on each side. It's different each time and it depends on how well cooked you like your vegetables.
Since Cynthia is the only one to ever post any recipes... I thought I should add something! Here goes... My most favorite Curry recipe. Feel free to change it up. I like to add carrots sometimes and/or red potatoes. Mmm...
1 tablespoon peanut oil
¾ cup vegetable broth
1 red bell pepper, seeded and cut into slivers
3 tablespoons soy sauce
12 ounces mushrooms, sliced
2 teaspoons sesame oil
2 cloves garlic, minced
¼ pound extra-firm tofu, diced
2 teaspoons red curry paste
12 broccoli florets
1 or 2 teaspoons chili-garlic paste
1 tablespoon cornstarch
1 cup canned coconut milk
4 cups cooked jasmine or basmati rice
In a large skillet or wok, heat the oil over medium-high heat. Add the bell pepper and mushrooms and stir-fry for 4 to 5 minutes. Add the garlic and stir-fry for 2 minutes more. Add the curry paste and chili-garlic paste and stir-fry for 2 minutes more. Add the coconut milk, broth, soy sauce, and sesame oil and bring to a gentle simmer over medium heat. Stir in the tofu and broccoli and cook, stirring, for about 5 minutes.
Meanwhile, in small mixing bowl, combine the cornstarch with 1 tablespoon water. Stir the cornstarch into the curried vegetables and cook, stirring for 1 minute.
Spoon the rice into large, wide bowls and ladle the curried vegetables over the top. Serve at once.
1 (12.3 ounce) package extra-firm tofu, drained and cut into 1-inch cubes
2 tablespoons low-sodium teriyaki sauce
1 tablespoon rice vinegar or white wine vinegar
1 tablespoon vegetable oil
2 teaspoons loose green tea or 2 green tea bags, opened
1 tablespoon minced peeled fresh ginger
2 large garlic cloves, minced
1 cup (2-inch) julienne-cut peeled daikon radish or jicama or radish
1 cup thinly sliced leek (about 1 large)
½ cup (2-inch) julienne-cut carrot
3 cups hot cooked udon noodles (thick, round fresh Japanese wheat noodles) or spaghetti (about 9 ounces uncooked)
1. Combine first 3 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator 15 minutes. Remove tofu from bag, reserving marinade.
2. Heat oil in a large nonstick skillet over medium-high heat. Add tea; sauté 30 seconds. Add tofu, ginger, and garlic; sauté 2 minutes. Add daikon, leek, and carrot; sauté 1 minute. Add noodles and reserved marinade; cook 2 minutes or until thoroughly heated. Yield 4 servings (serving size: 1 ½ cups).
*I omitted the daikon radish
**If you get the fresh noodles and the directions tell you to rinse after cooking do so. I didn’t and the noodles were sticking together just a little bit
***I would marinate the tofu for 30 minutes instead of 15 if you have the time.