Corn Cheese

Ingredients
3/4 Cup Dry Cornmeal Flour
2 1/4 Cup Water
1/3 Cup Tahina
2 1/2 t Salt
1 T Onion Powder
2 T + 2 t Nutritional Yeast
1/4 Garlic Powder
1/8 t Cumin
1/8 t Turmeric
3 T + 1 t Lemon Juice
Instructions 1. In sauce pan, whisk cornmeal with water, bring to boil. Cover and cook on low heat 15-20 minutes. 2. In blender, whiz hot cornmeal with all ingredients except for tahina. Blend until smooth then add tahina at the end and blend to mix in well. 3. Brush molding pan with tahina and pour mixture into pan. Cover and refrigerate until firm and sliceable.

'Goat' Cheese

Ingredients
1 1/2 cups almonds
3/4 cup water
1 tbsp miso
Description A wonderful appetizer served with cut-up raw vegetables and whole-grain crackers.
Instructions 1. Boil water, turn heat off, add almonds and soak for 5 minutes. Drain and pop almonds out of their skins. Discard the skin.
2. Blend the peeled almonds, water and miso in a blender, adding more water if necessary to form a smooth creamy texture.
3. Pour into a cheese-cloth lines strainer and allow to strain and ferment 8-12 hours. For firmer cheese, place a weight, such as a coffee cup, on top of the cheese after it has been straining for a couple of hours.

Note Stored in an airtight container in the refrigerator, it will last for up to two weeks. Season or sweeten as desired before using.
Variation:
You can season this nut cheese to taste with minced fresh herbs like dill, parsley, basil or mint.

Vegan Cheddar Cheese

Ingredients
2 cups cooked potatoes
1 cup cooked carrots
1 1/2 - 1 3/4 cup water used to cook vegetables
1 tbsp salt
1/4 cup + 2 tbsp nutritional yeast
1 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cumin (optional)
1/4 tsp paprika (optional)
1/8 tsp turmeric
1 tbsp + 1 tsp lemon juice
Description Just perfect for a vegan pizza! Ingredients list is deceiving taste completely different then it reads! Its the nutritional yeast with pinch of lemon that gives the cheesy kick.
Instructions 1. Cook potatoes and carrots. Peel potatoes.
2. Blend potatoes and carrots with rest of ingredients in the blender. Should be a little salty as it's a topping.

Note Also yummy served over steamed vegetables like green beans or use as a dip of raw vegetable crudites.

Vegan Soy-Free Yogurt

Ingredients
1 cup raw cashews
1 cup water
Description This creamy cashew yogurt is delicious alternative to dairy or soy yogurt. It is a good source of protein, iron, magnesium, and zinc as well as beneficial bacteria and enzymes.
It takes minutes to prepare. The incubation period is 8 to 24 hours depending how warm you keep it.

Instructions 1. Place cashews in blender and grind to a coarse powder. Add water and blend until smooth. It should have a consistency of heavy cream.
2. Pour mixture into a jar and place in warm location (70ºF to 100ºF). Cover with a light towel or napkin. Start checking the yogurt after 6 hours. First you should notice bubbles forming. When it has formed thick curd with a layer of liquid (whey) on the bottom, cover and transfer to refrigerator.
3. Chill for at least one hour. When ready to eat, stir the whey and cashew yogurt together.
Yogurt will keep refrigerated up to a week.

Note You can serve it sweet with fruit and/or granola or savory as part of a meal or salad. Use it like you would ordinary yogurt.
You can also experiment using other nuts and seeds instead of cashews.
Choose a place where the temperature will remain constant to incubate your yogurt. You can place the jar in a small cooler filled with warm water in the winter. Or on top of the pilot light in a gas stove. As long as the temperature in your house is at least 70ºF, you can place the jar anywhere. Keep in mind, the lower the temperature, the longer the incubation. At 70ºF, it will take about 20 hours.

Nacho Cheese

Ingredients
1 cup raw cashews, soaked
1/4 cup water
1/2 sweet red bell pepper
2 garlic cloves
juice of 1/2 lemon
1 tbsp nutritional yeast
1 tsp turmeric
1 tsp onion powder
Description Too simple to make and addictive with baked chips.
Instructions 1. Blend ingredients until thick and creamy. That's it!

Jack Cheese

Ingredients
1 cup water
2 TBSP agar agar flakes or emes gelatin
1 1/2 cups boiling water
2 cups raw cashews
1/2 cup nutritional yeast
1 TBSP salt
2 tsp onion powder
1/2 tsp garlic powder
1/2 cup fresh lemon juice
3 T finely grated carrots
Description Wonderful in sandwiches and on whole-grain toast.

Instructions 1. Soak gelatin in 1 cup water in bender while assembling remaining ingredients.
2. Pour boiling water over soaked gelatin and whip briefly to dissolve. Cool slightly. Add cashews and liquefy thoroughly.
3. Add remaining ingredients. Liquefy until mixture is the consistency of a creamy sauce, with no bits of carrot visible.
4. Pour into 1- qt mold, cool slightly. Cover before refrigerating. Refrigerate overnight before serving.

Note After firming in the refrigerator, this cheese may be frozen until needed.
Makes 1 quart.

Better Than Cheddar

Ingredients
1/2 cup cold water
4 TBSP agar agar flakes
1/2 cup raw almond butter
1/4 cup fresh lemon juice
1/4 cup nutritional yeast flakes
1/2 cup red bell pepper, cut into pieces
1 tsp onion flakes or powder
1/2 tsp garlic powder
1 tsp sea salt
Description Cheese made from cow’s milk is one of the most dangerous and destructive foods one can consume! Many vegetarians, who wouldn’t consider eating animal flesh, often eat lots of cheese, not realizing that they are eating a food that is even more dangerous than animal flesh. This cheese can be used wherever the dairy cheese is used.
Instructions 1. Place all ingredients except water and agar agar in a Vita Mix or other blender.
2. Place cold distilled water and agar agar in a small saucepan and bring to a boil, stirring to dissolve agar agar. Remove from heat and add to blender ingredients and process until creamy and smooth. Pour into mold and refrigerate until set.
3. When thoroughly chilled and set, turn out onto a dish. This vegan cheese slices and melts well. ENJOY

Lentil Burgers

Ingredients
1 1/2 cups onion puree
3 tbsp garlic minced
1/3 c green pepper, chopped
3 cups vegetable broth
1/4 cup naturally-brewed soy sauce
1 1/2 cups dry red lentils
2 tsp coriander seeds
1/2 tsp cumin seeds
2 t - 1 tbsp salt
1 tbsp onion powder
2 tsp sweet paprika
1 tsp basil
1 tsp thyme
3 tbsp fresh parsley, very finely chopped
Description When eaten with all the burger condiments, this burger is hit. Lentils make an excellent pseudo beef burger.
Lentils are also one of the most nutritious of all legumes and easiest to digest.
Instructions 1. Blend onions, garlic and pepper into a puree, pour into pot and cook uncovered on a medium-low heat, stirring as needed, until golden. 2. Grind lentils, coriander seeds, and cumin seeds together until powder, set aside. Blend in rest of dry seasonings.
3. Add water and soy sauce to cooked onion mixture, lower heat and whisk in dry ingredients thoroughly until no clumps remain.
4. Cook on high stirring constantly for 5 minutes until thickened. Then simmer covered on lowest heat for 1 hour stirring scraping the bottom of the pan every 15 minutes to prevent burning.
5. Turn heat off, stir in parsley.
6. Scoop into oiled mold, allow to cool, refrigerate, slice.
6. Lay on greased oven tray and bake on medium-low heat until outside is roasted. Serve hot.

Note The burgers freeze well after they are baked.

Baked Mashed Potatoes with 'Ground Beef'

Ingredients
POTATO
3 cups fine bulgur
3 cups vegetable broth
1 1/2 kg potatoes
3 TBSP onion powder
1 TBSP ground coriander seed
3/4 tsp cinnamon
4 TBSP tahini or cashew butter
salt to taste
BEEF
5 1/2 cups onions, chopped
1/2 cup TVP
3/4 cup of each green peas, grated zuchini (optional)
1 cup green pepper
1 cup sliced mushroom (optional)
2 t ground allspice
1 TBSP ground coriander
3 TBSP naturally-brewed soy sauce
1 1/2 cups walnuts, ground coarsely in blender
4 TBSP fresh parsley, chopped
Description The spices gives this dish the ground beef taste.
Instructions 1. Soak bulgur in 3 cups vegetable broth over 1 hour then drain.
2. Mash crust ingredients together well. Season to taste with salt.
3. Soak TVP in 1 cup of vegetable broth.
4. For filling, slow cook onions until golden, add TVP and broth, vegetables, spices. Cook until vegetable tender and add crushed nuts. Mix together well and salt to taste. Set aside and allow to cool.
5. Grease pyrex well with tahini. Divide potato mixture in half, spread a thin layer in an oiled pyrex, patting evenly with wet hands to prevent from sticking. Spread the entire meat filling, spread remaining half of crust. It may be easier to make small patties with palms of wet hand laying them over the filling and later patching them up and smoothing them with wet hands. Brush top layer with oil. Cut into diamonds.
6. Bake uncovered for 45-60 minutes or until top is golden.
Note This recipe freezes well for a couple months before baking that is why the recipe is enough for two oven casserole dish. This way you can prepare it once and enjoy it twice!

Lone Star Chili

Ingredients
2 lb TVP* soaked in hot water and drained
2 large onions, diced
1 green pepper, chopped
1 red bell pepper, chopped
2 cloves fresh garlic, minced
1/4 cup special chilly powder (recipe down below)
1 tbsp cumin
3 - 28 oz canned tomatoes
1 - 52 oz can kidney beans
1 - 52 oz can pinto beans
1/4 cup pineapple juice
Description This recipe is too simple to make, yet even those who eat meat cannot get enough of it! Serve with crisp whole-grain toasted 'buttered' with Jack Cheese.
Instructions 1. Put everything in the pot and cook for 20 minutes. Too simple, so tasty!
Chilly Powder Substitute
2 TBSP paprika
1 TBSP dried parsley
1 tsp oregano
1 TBSP dried red/green pepper
1/2 tsp dill seed
1/2 tsp savory
1/4 tsp gf garlic powder
2 bay leaves
1 tsp cumin
1 TBSP sweet basil
1 tsp gf onion powder
Blenderize until very fine.
Note Freezes well.Recipe makes a big amount but you can freeze it into smaller serving size portions. *TVP is texturized vegetable protein, it is made from defatted-soy flour. TVP comes in small dry chips. It’s flavorless, but when you rehydrate it and season it it makes an excellent replace for ground meat. It is not the healthiest of food ingredients, because it is highly processed, but it is excellent when you are transitioning away from meat or introducing meat-eaters to a vegan cuisine.

Vegetarian Sausages

Ingredients
4 cups vital wheat gluten flour
1/2 cup nutritional yeast flakes
1/2 cup dry chickpeas ground into chickpea flour (also known as besan flour)
1/3 cup walnut meal
1/8 t fenugreek seeds, ground
1/4 cup onion powder
2 tbsp ground paprika
1 tbsp ground coriander seeds
1 tsp dried oregano
1/2 tsp cumin
2 t salt
4 c cold water
1/2 cup plus garlic, minced
1/4 c + 1T soy sauce
Description This is much tastier than the commercial ones which are unhealthy.
This recipe was inspired from Julie Hasson.
After they have been steamed and the foil has been removed, the sausages freeze great, so it is helpful to make a large amount and have them always at hand. But you can always half recipe if you don't want so many.
Makes 30 sausages.
Instructions 1. In mixing bowl mix all ingredients except for water, garlic and soy sauce.
2. In separate bowl, whisk together the water, garlic and soy sauce, gently stir into the dry ingredients. Stir just until ingredients are mixed.
5. Scoop ¼ cup dough mixture at a time and shape into logs. Place logs on piece of aluminum foil and roll up, twisting ends. Place sausages in steamer and steam for 30-40 minutes.
6. Once sausages have cooled, remove from foil and refrigerate until ready to eat. After cooling, the sausages may feel a bit dry on the outside. Don’t worry, as they will soften and firm up considerably after chilling.

Note This is not the healthiest of recipes because gluten flour is a refined product just as is white flour, but it's a good transitional recipe to get your family off meat and serve non-vegetarian guests.
Variation:
You can shape the dough into little patties instead of links or roll into dough into one big roll, steam and slice into panees or cutlets.
If you don’t want to use aluminum foil, you can wrap the links in damp muslin or tea towel and tie ends with cotton twine.

Vegan Creamy Cucumber Ranch Dressing

Ingredients
1 1/2 cups peeled cucumber
1 cup tahini (sesame paste) or cashew pieces
6 tbsp fresh lemon juice
2 tbsp honey
1 tbsp onion powder
1-2 garlic cloves
salt to taste
1/4 cup fresh dill
Description Cool and refreshing can be used as a delicious salad dressing, dip for raw vegetables or sandwich spread.
Cucumbers are an excellent natural diuretic.
Instructions 1. Blend ingredients except dill until creamy.
2. Add dill and whiz for a while until dill is chopped up in dressing.
3. Refrigerate in sealed container and for 2 hours before using.

Vegan Fat-Free Banana Pancakes

Ingredients
1 cup dry brown rice
1 cup water
1 cup banana mashed (can use frozen bananas)
1/4 tsp salt
vanilla to taste
Description This recipe is scrumptiously simple and an excellent way to finish up overripe bananas and introduce your family and friends to whole grains without them knowing it.
Serve with almond cream and honey drizzled taste.
Instructions 1. Soak brown rice overnight. Or grind rice into flour.
2. Blend all ingredients together until smooth.
3. Preheat nonstick skillet on medium heat or waffle sandwich grid. Oil the grid.
4. Pour batter in ¼ c portion and cook for 4 minutes. Turn over when bottom is golden. Cook for 3 minutes on the other side.