Raspberry Cornmeal Muffins

1 1/2 cups cornmeal
1 1/2 cups flour
dash of salt
3/4 cup organic sugar
3/4 tsp baking soda
1/4 cup oil
3/4 cup soy milk
3/4 cup orange or apple juice
1 tsp vinegar
1 cup raspberries

Preheat oven to 400 degrees. In a large bowl, stir together the cornmeal, flour, salt, sugar, and baking soda. Add the oil, soymilk, juice, vinegar and berries. Mix together gently until "just mixed." Spoon into lightly oiled muffin tins and bake for 35-45 minutes. Test with a knife to see if done. Makes 6 muffins.

Fabulous Fried "No Chicken"

2 14 oz. packages extra-firm tofu
1 cup soymilk
1 tsp poultry seasoning (sage, thyme & marjoram)
2 tsp garlic powder
salt to taste
2 tsp fresh chopped parsley
1 cup flour
1 cup bread crumbs

Unwrap tofu & shake off excess moisture. Place tofu in a freezer wrap and freeze for 24 hours.

Thaw tofu and gently squeeze out excess moisture. Cut the firm, pressed tofu into 1 inch thick slices.

In a bowl, add soymilk and all seasonings. Whisk well.
Place flour in 2nd bowl and the breadcrumbs in a 3rd.
Dip each slice of tofu first into flour then into seasoned soymilk. Coat both sides next with the breadcrumbs.

Fry the "No Chicken" in vegetable oil until golden brown.

Eggless Egg Salad

1 pkg. firm tofu
3 tbsp. veganaise
1/4 tsp. honey
1/8 tsp. salt
1/4 tsp. turmeric
1/8 tsp. dry mustard
2 tbsp. sweet pickle relish
2 tbsp. minced scallions
2 tbsp. minced celery

Drain tofu and pat dry with paper towels. Crumble tofu into medium bowl. In another small bowl, mix vegan mayo, honey, salt, turmeric, and mustard; add tofu. Mix in remaining ingredients.
Put in fridge for 30 minutes before serving.

Vegan Mayonnaise

1 12-oz package silken or soft tofu
1 tsp mustard
2 tbsp cider vinegar
1 tbsp organic sugar
1/2 tsp onion powder
1/2 tsp salt

In a blender or food processor, blend all the ingredients. Makes approx. 1 1/2 cups.

Baked Stuffed Eggplant

1 medium eggplant, halved lengthwise, flesh scooped out, and chopped (reserve shells)
1 small onion, chopped
1 small green bell pepper, chopped
4-6 mushrooms, chopped
1 tbsp olive oil
1/2 cup cooked rice
1/2 tsp dried oregano
1/2 tsp dried basil
1 tsp salt
2 tbsp tomato paste
4 tbsp vegan cheese (optional)

Preheat oven to 350 F. In a large saucepan on medium heat, saute the eggplant, onions, pepper, and mushrooms in oil until the onions are translucent. Add the rice, oregano, basil, salt, and tomato paste and let simmer for 5 minutes. Place the eggplant shells in a lasagna pan or baking sheet, and stuff with the vegetable mixture. Sprinkle top with soy cheese. Cover with foil or lid and bake for 30 minutes, uncovered for last ten minutes. Makes 2-4 servings.

These recipes can be doubled or triples for leftovers. This one freezes well.

-The Garden of Vegan

Zucchini & Broccoli Toss

dry pasta (enough for people)
1 medium zucchini, cubed
1 cup broccoli, florets only
2 cloves garlic, minced
3-4 tsp fresh ginger, grated
2-3 tspBraggs or Nama Shoyu
2 tsp dark sesame oil
1/4 cup almonds

In a large pot of water, boil the pasta. While pasta is cooking, in a large saucepan on medium heat,
saute the zucchini, broccoli, garlic, ginger, and Braggs in oil until zucchini is tender. Drain pasta and toss with vegetables. Top with almonds. Serve hot or cold. Makes 2 servings.

-The Garden of Vegan

Spicy Sunflower Seeds

2 cups raw sunflower seeds, soaked 4-6 hours
1 tablespoon cold-pressed olive oil
1 teaspoon garlic powder
1 teaspoon ground ginger
1/2 teaspoon Celtic sea salt
Pinch of cayeene pepper

Dry the seeds with a towel to remove excess moisture. Place in a large bowl and add the remaining ingredients. Mix well. Arrange on a dehydrator tray and dehydrate at 105 degrees for 18-24 hours or until the desired dryness is achieved. Store in glass jars.

Note: It is important that all the moisture is removed from the seeds in the dehydrator before they are stored; otherwise they may mold.

Living in The Raw Gourmet