Loong Recipe List

This was a school project.  We had to do a 'self portrait'.  I was like "I can't draw/paint"... so I asked my teacher if I could cook something, and she said that was fine.  So here are the fruits of my labour! (Apologies for the funky formatting... I copied and pasted from Word, so that usually messes things up)

Adapted from (in order)
Chocolate Covered Katie
Chocolate Covered Katie
Notes from the Vegan Feast Kitchen

Minted Brownies

Mix together ¼ cup mint cocoa powder, ½ cup whole wheat flour, ¼ tsp baking powder, ¼ tsp salt, and ½ cup sugar.  Add in 3 tbsp blended silken tofu, 1/3 cup applesauce, 1 tbsp oil, and 2 tbsp soymilk.  Stir well, and pour into a loaf pan.  Bake for about 20 minutes at 325, until firm.

Peanut Butter Cookies

Mix together 5 tbsp whole wheat flour, ¾ tsp soda, ¼ cup sugar, and 2 tbsp brown sugar.  Mix in ½ cup peanut butter and 2 tbsp applesauce.   Refrigerate overnight.  Shape into small balls, and bake at 350 for 12 minutes, until firm.

Vegan Cobb Salad

Base: lettuce.  Toppings: mandarin oranges, black olives, broccoli, kidney beans, cheese, and tofu bacon.

Tofu Bacon

Press tofu for 30 minutes in a towel between two plates to get out extra moisture.  Slice.  Marinade in ½ cup soy sauce, 2 tbsp nutritional yeast, 2 tbsp brown sugar, 2 tbsp ketchup, and 1 tsp liquid smoke overnight.  Grill on a Panini press until completely flat.

Cheese Sandwiches

Spread white bread with tofu mayo and add soy cheese slices.  Cut into squares and serve.

Roasted Red Bell Pepper and Cream Cheese Wraps

Preheat the oven to 375.  Chop a red bell pepper in half, and then knock out most of the seeds, and take off the stem.  Place the pepper, skin up, on a baking sheet, and bake for 45 minutes – 1 hour, until the skin is blackened.  Set aside to cool, then peel the skin off, and cut into strips.

Spread a thin layer of Tofutti herbed cream cheese on a wrap, and add bell pepper strips, and fresh basil.  Cut into slices and serve.

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