Vegan Asian Peanut Noodle Dish

This dish was made at a potluck event by a friend of mine Katie Cooperstein. I have made it many times and always make it slightly different each time. These are some of my favorite flavors! Enjoy:~)

You will need:
1 package Soba Noodles (cooked as directed on package)
1 pound tofu, firm, dried and stir fried

Marinate stir fried tofu in the following:
Gingerk to taste
1 clove minced Garlic
1/4 cup Tamari

Peanut Sauce:
1 cup organic peanut butter
2 cloves garlic minced
6 tablespoons Tamari
6 tablespoons Balsamic
2 tablespoons Organic Sugar
1/8 tsp cayenne
1/2 tsp salt
1 cup hot water

Add all the ingredients to a bowl and whisk together. Adjust ingredients as necessary for taste. Pour over noodles.

Optional is have some broccoli to go with or your choice of vegetables.

Stuffed Red Bell Peppers

This recipe will make at least 4 maybe 5...

You will need a food processor, an oven (lol), a square baking dish 9x9 or two loaf pans. I used a glass loaf pan.

4 Bell Peppers color of your choice (I use all but the green)
2 cups Cashew Ricotta (recipe below)
1 10oz package of frozen spinach, thawed
1/2 package soy crumbles
Olive Oil for drizzle

Preheat Oven to 425*

Cashew Ricotta recipe:
1/2 cup raw cashews
1/4 cup lemon juice
2 Tbl Olive oil
1 clove fresh garlic
1lb Firm Tofu, drained and crumbled
1 1/2 tsp Dried Basil
1 1/2 tsp Salt

Blend together cashews, lemon juice, olive oil and garlic in food processor until thick creamy paste forms. Add crumbled tofu (either already crumbled or do it now with your hands as you add it). You may need to add small amounts at a time to ensure blended properly. Finally blend in salt and basil.

Eggless "Egg" Salad

sMedium Mixing bowl

1 pound firm tofu, drained. (I usually put mine in a strainer with another bowl underneath for at least 1 hour in the fridge first)
1 Celery stalk diced
1 large carrot shredded (I have used baby carrots too & put them in the food processor or magic bullet with a couple quick pulses)
1/4 cup diced onion
1/2 cup red bell pepper diced
1/2 cup Veganaise
1/2 dill pickle minced or 1/8 cup dill pickle relish
1/2 tsp salt
1/8 tsp ground black pepper
1/2 tsp Tumeric
1/4 cup fresh chopped parsley
1 1/2 tsp Fresh Lemon Juice
1/2 tsp Garlic Powder

Place crumbled tofu into mixing bowl. Add the soy mayonnaise, lemon juice, garlic powder, salt, turmeric, and pepper, and stir well to thoroughly coat the tofu. Add the carrots, red pepper, celery, onions, dill pickle or relish, and parsley stir well to combine. Cover and chill for 1 hour to allow the flavors to blend (if you can wait that long it is sooo good! The color of the eggless egg salad will turn more yellow as it chills.

Serve with crackers.

• On toast.
• As a sandwich
  
• As a wrap with lettuce and tomato.
• Or eat it with a spoon!

Ricotta "Cheese" Recipe

This is an awesome vegan alternative to traditional dairy ricotta cheese. I promise you will not be disappointed! I have tried this recipe in many dishes and on unsuspecting dairy lovers and no one has known it was NOT cheese! When I tell them they cannot believe it! Taste for yourself:~)

Makes 2 Cups:

Time 15 min

1/2 Cup Raw Cashews (approx 4 oz)
1/4 Cup fresh Lemon Juice
2 Tbls Olive Oil
2 cloves fresh garlic
1 pound firm tofu, drained and crumbled
1 1/2 tsp Dried Basil
1 1/2 tsp Salt
Dash of ground black pepper

In a food processor, blend the garlic until minced. Add in cashews, lemon juice and olive oil until thick and creamy paste forms. Add the tofu (crumbled) until everything is mixed well together. Finally add in the basil, salt, and black pepper.

I have eaten this many ways!

• Hollow out whole ripe tomatoes and stuff with this filling.
• With chips or crackers as a dip.
• Use it in your lasagna recipe.
• I have made Ziti with this recipe.
• Stuffed Shells or Manicotti