Vegan Substitutes (10) Collection
almond nut butter 
better butter 
tofu sharp cheese 
pimento cheese 
healthy whipped cream (vegan) 
tofu whipped cream-like topping 
brown rice milk 
seed and nut milk basic recipe 
almond nut butter 
soy mayonnaise 
egg substitutes 
 
 
almond nut butter 
 
 
2 cup  raw almonds
1 - 2 Tbsp  safflower oil, optional
 
 
begin by blanching the almonds. in a medium saucepan, place 4 inches of 
water, and bring to a boil. add the almonds and cook for 1 minute to 
blanch them. remove the saucepan from the heat and set aside for 3 minutes 
to cool. remove the almonds from the water, squeeze each almond between 
your thumb and forefinger to remove their skins, and set them aside for 5 
minutes to dry and cool. place the almonds in a non-stick skillet and cook 
them over medium heat for 3-4 minutes or until lightly toasted and 
fragrant. remove the skillet from the heat and allow the almonds to cool. 
transfer the cooled almonds to a blender or food processor and process for 
1-2 minutes to finely grind them to a powder. scrape down the sides of the 
container. continue to process the almonds an additional 1-2 minutes, 
adding some safflower oil, as desired, to form a smooth and creamy paste. 
transfer the almond butter to an airtight container and store in the 
refrigerator. *note: you can substitute other nuts such as hazelnuts, 
cashews, pistachios, or peanuts to make other nut butters using the same 
procedure. yield: 1 cup )2001 beverly lynn bennett 
 
 
better butter 
 
1 Tbsp  agar agar flakes or kosher gelatin (unflavored)
1-1/2 cup  cold water
1 cup  cooked millet, packed
1/4 cup  raw cashews
1 tsp  salt
1 Tbsp  cooked, peeled carrots
 
stir agar flakes in water in small saucepan. let stand 5 minutes. cook 
over high heat until gelatin is dissolved and it's clear. blend half of 
gelatin with remaining ingredients at low speed, increasing to high speed 
until very smooth. blend in remaining gelatin at low speed. cover and let 
stand to cool, and to allow air bubbles to escape. pour into containers 
and chill. keeps one week. do not freeze. this recipe also in weimar 
cookbook. from "the joy of natural cooking" by marcella lynch. 
 
 
 
tofu sharp cheese 
 
here's a simple mock grated cheese that's great on pasta, or used to 
replace parmesan or romano cheese, but with a cheesy flavor all its own. 
 
1 package  extra-firm tofu, drained and grated (3 cups)
2 Tbsp  brewer's or nutritional yeast
2 Tbsp  corn oil
1 Tbsp  umeboshi plum vinegar or red wine vinegar
1 Tbsp  brown rice vinegar
1 tsp  salt
1/2 tsp  paprika
1/4 tsp  freshly ground fenugreek seeds
1/2 tsp  freshly ground white pepper (1/4 tsp peppercorns)
1/2 tsp  ground mace
1/2 tsp  tabasco sauce
 
preheat the oven to 350 degrees f. mix all the ingredients together in a 
medium-size bowl until well combined. transfer the mixture to a 
14x9x2-inch oiled baking dish and bake it, uncovered, until it is dry and 
somewhat firm, about 30 minutes, stirring occasionally. let the cheese 
cool completely before serving. tofu sharp cheese will keep, tightly 
covered, in the refrigerator for up to a week. 
 
makes 2 2/3 cups this recipe was provided by "wildman" steve brill and can 
be found in his new book, "the wild vegetarian cookbook," along with many 
other great vegetarian recipes. 
 
 
pimento cheese 
 
1 cup  water
3/4 cup  cashew nuts or sunflower seeds
2 Tbsp  sesame seeds or 1 tbsp tahini
1 tsp  salt
3 Tbsp  nutritional yeast flakes
2 tsp  onion powder
1/8 tsp  garlic powder
1/8 tsp  dill seed (optional)
1/2 cup  pimentos (or red peppers)
2 Tbsp  lemon juice (or to taste)
 
blend until smooth. i think this cheese is superior if you use the cashew 
nuts, although we usually use the sunflower seeds as they are cheaper. 
it's still good. if it needs to be thicker, just add some rolled oats or 
quick oats when blending. a very delicious cheese to use in pizzas and 
lasagna etc. (from "country life vegetarian cookbook") 
 
 
healthy whipped cream (vegan) 
 
1/2 cup  soy milk
1 tsp  agar flakes
1 Tbsp  water
2 tsp  vegetable oil
1/8 tsp  cream of tartar
1 tsp  vanilla
1 Tbsp  maple syrup
 
mix the soy milk, agar, and water in a small saucepan and bring to a boil. 
simmer, covered, for 5 minutes until the agar has dissolved. stir twice. 
pour the soy milk mixture into a measuring cup, and add just enough water 
to make 1/2 cup. refrigerate for 45 minutes. combine the chilled soy milk 
mixture with the oil, cream of tartar, and vanilla, and beat at high speed 
with an electric eggbeater. after about 3 minutes, slowly add the 
maplereplace syrup. total whipping time is about 10 minutes. cream will 
form into gentle peaks. 
 
serve with fresh fruit, or anywhere you would use real whipped cream. 
source: the high road to health by lindsay wagner and ariane spade 
 
 
tofu whipped cream-like topping 
 
1 - 12.3 oz.  package silken tofu, extra firm
1/2 cup  sweet fruit juice
2 tsp  lemon juice
1/8 tsp  salt
1 Tbsp  honey (or alternative natural sweetener such as maple syrup)
  just enough water to blend
 
blend all ingredients until very smooth. chill and serve. 
note: this can be served over fresh fruit or with your favorite dessert. 
foster's favorites 
http://www.yahoogroups.com/group/christian-vegan-cooking 
 
 
brown rice milk 
 
4 cup  hot/warm water
1 cup  brown rice (you can either soak the rice for 48
  hours or cook rice according to instructions)
4   chopped dates
 
mix all ingredients in blender until smooth. let the milk set for about 30 
minutes; then, without stirring, pour the milk into another container, 
leaving most of the sediment in the first container. or, if you have a 
juicer, run milk through the juicer. if it needs to be even thinner, run 
it through a cheese cloth. the juicer usually does the trick for me. this 
makes about 4-4 1/2 cups. 
 
 
seed and nut milk basic recipe 
 
1/2 cup  raw almonds
1/4 cup  sesame seeds
 
soak in 2 cups of pure water for 24 hours. pour into blender and blend as 
you add enough water to fill the blender. add unpasteruized honey (or 
alternative) to taste, ( approximately 1 tablespoon) add 1 teaspoon 
vanilla, or to taste. pour through strainer. nut milk will keep in the 
refrigerator approximately three days. store in a dark bottle if possible. 
this nut milk is high in calcium, and contains essentail oils and 
traceminerals in a form easily utilized by the body. any raw nuts can be 
used to make nut milk. however, sesame seeds and almonds are the highest 
in calcium. flax seed can also be added to this recipe in order to raise 
the content of lna. nut milk may be used over cereal, over beries or in 
recipes, or it may be drunk from a glass. from: allergies disease in 
disguise 
 
 
soy mayonnaise 
 
2 cup  warm water
1-1/4---1-1/2 cup  soy milk powder
1/2 tsp  garlic powder
1 tsp  onion powder
1 tsp  salt
2   green onions
2 - 4 Tbsp  lemon juice
 
blend all ingredients, except lemon juice. stir in lemon juice to thicken. 
there will be a small amount of liquid at the bottom of the dressing when 
it cools, but the top portion remains at spreading consistency. do not mix 
unless you want to use it for a dressing. use as you would any other 
mayonnaise. makes 2 1/3 cups. 
 
note: this is similiar to my personal recipe, but i add olive oil. i blend 
all ingredients except lemon juice in a blender. there will be a 
whirl/hole 
in the center of the mixture as the blender works. i add very cold olive 
oil, drizzling slowly into that vortex. it usually takes from 1/2 - 1 cup 
of olive oil. i stop adding olive oil at the point that the hole 
disappears 
and fills in. then i add the lemon juice. the oil prevents the separation 
that the recipe describes (although the fat free recipe is healthier). you 
could use flax seed oil instead of olive oil if you prefer. 
source: a taste of nature 
notes added by ladonna from 
christian vegan cooking. 
 
 
egg substitutes 
 
one (1) egg equals any one of the following: 
 
2 Tbsp  flour
1/2 tsp  oil
1/2 tsp  baking powder
2 Tbsp  liquid
 
2 Tbsp  water
1 Tbsp  oil
1/2 tsp  baking powder
 
1 Tbsp  flaxseed* (ground in coffee mill)
3 Tbsp  warm water
 
 
1 Tbsp  gelatin or fruit pectin
3 Tbsp  warm water
 
yogurt, mashed banana, applesauce, pumpkin, or other pureed fruit or 
vegetables are good replacements for eggs in muffins or cakes. 
to replace eggs in casseroles, burgers, or loaves try mashed 
vegetables,tahini, (sesame seed butter) nut butters or rolled oats. 
 
* flaxseed is a wonderful source of biomega three fatty acids that our 
bodies need and usually don't get enough of. 
 
 
-- 
(ID: 9533) Mirror: rec.food.recipes: Sat, Dec 20, 2003


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