Recipes

2 cups granulated sugar

What you will need:

MatchMeats Ground Chicken (without the meat plant protein)(you can find at Whole Foods) OR you can use thinly sliced firm tofu slices (dipped in egg replacer before dipping in crumbs)
Kikkoman Japanese Style Bread Crumbs (regular ol' grocer) or bread crumb of your choice.
Sea Salt and Pepper
Vegetable Oil (about a 1/4 cup, maybe less)

Heat skillet so the oil is hot

Form the ground "chicken" into the shapes you would like.

Dip and roll the "chicken" around in the breadcrumbs

Place in the piping hot skillet until brown on both sides.

Note: Yeah, I measured even less for this soup. Wooosh.

-A small bag of brown/green lentils. (I think it was about 2 ½ cups, maybe a little more).
-About 7 ½ cups of water.
-Two monster cans of diced tomatoes. It was the biggest size can in my grocery store.
-A bag of baby spinach, or about 3 ½ monster handfuls of the stuff.
-1 Tbsp cornstarch
-Four cloves of garlic, chopped up.
-I think maybe a palmful* of each:
salt
black pepper
red pepper flakes
dried parsley
dried bay leaves
dried basil
dried “italian seasoning blend”
curry powder

8-10 New Potatoes (you can use yukon gold or russet, but use about 6 b/c they are larger)
3 stalks of celery, chopped and diced
1/2 cup red onion, diced and chopped (or yellow onion)
3/4 cup of Veganaise
1/4 cup regular yellow mustard
1 TBSP of curry powder (or more if you would like)
1 TBSP of mustard seeds

-Peel and chop the potatoes. Boil them until soft but not mushy (you can stick a fork in them and they should not fall apart). Rinse them with cold water while in the colander after draining the water, this will stop them from cooking further.

This generator will help you design the perfect vegan loaf. Just select the ingredients you would like to use and, presto, an original recipe is made just for you!

Here is the web address:
http://www.veganlunchbox.com/loaf_studio.html

Have fun!

Incredible Vegan Carrot Cake from http://www.VegWeb.com

Ingredients (use vegan versions):

2-1/4 cups all purpose flour/unbleached and/or whole wheat
2 teaspoon baking soda
2 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon baking powder
1 teaspoon salt
3/4 cup vegan light brown cane sugar
3/4 cup vegan cane sugar
3 egg equivalent (Ener*G egg replacer)
1 teaspoon vanilla
1 cup vegetable oil
2 cups finely grated carrots (use food processor)
1 can (about 14 oz) crushe'd pineapple

2 cups of unbleached all-purpose flour
1 tsp baking powder
1 tsp sea salt

1 cup of Earth Balance Butter (softened, not melted)
3/4 cup of Vegan Cane Sugar
3/4 cup of Vegan Brown Sugar (or sub with Cane Sugar if you can't find a vegan version of the brown sugar - you can add a little less sugar if you would like)
1 tsp Vanilla
Egg Replacer for 2 eggs

2 cups of Semi-sweet Chocolate Chips

1. Mix the flour, baking powder and sea salt in a bowl and set aside.

2. Mix the butter, egg replacer, sugars and vanilla together with a fork.

Ingrediants:
8 or 9 asparagus spears, depending on size
1/2 (16-ounce) package frozen phyllo dough sheets, thawed
1/4 cup butter, melted (or butter substitute)
1/4 cup finely grated Parmesan (or cheese substitute)

Preheat oven to 375 degrees F.

Spicy NachO Bean Dip

Ingredients

• 1 can diced tomatoes (not drained)
• 1 can black beans (drained)
• one onion diced (your choice of yellow, white, or red)
• 1 cup Nutritional Yeast
• 1 large jalapeno (or not if you don't want it spicy)

***i am going to use 2 large jalapenos next time because i like my dip SPICY)

• a dash of sea salt (optional)

Method

• place all of these ingredients into your blender and hit the sauce button!
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2 cups of chocolate soymilk,
3 tablespoon of corn starsh into pan on low heat.
keep stiring til the liquid become thicken
then throw 1 cup of vegan chocalate chips (semi sweet)
keep stirring until chips melt complete
then pour into cold cups and let it set in fridge for couple hours to cool it down
BOOOOOOOM!
you will love it!
I always make it almost everyday.
you can topping like almonds, anything look like nuts as you wish.