TOFU RICOTTA

TOFU RICOTTA

Preparation time: 5 minutes R

Yield: 3-cups

2 cups (14 ounces) firm tofu

1/3-cup tahini

¼-cup soy sauce

2-tablespoons lemon juice

¾-cup water

Measure out all the ingredients and place in a large bowl.  Mash and mix the tofu and ingredients with your hands until it looks like ricotta. 

SPINACH TRIANGLES

SPINACH TRIANGLES

Preparation time: 20 minutes if baked in pan, 40 if turnovers or rectangles

Yield: 18 servings

1 to 3-tablespoons olive oil

2-cups onion, minced

1-teaspoon salt

1-teaspoon pepper

1-tablespoon dill, minced

3-tablespoons parsley, minced

2-pounds spinach, frozen, thawed, squeezed, chopped

3 garlic cloves, minced

3-tablespoons whole-wheat flour

3-cups tofu ricotta

Oil spray

1-pound whole-wheat phyllo pastry leaves (about 20 leaves) defrosted

In a large skillet, heat oil over medium heat.  Sauté the onions, salt, pepper, and spices.  Add the spinach, dill, and parsley. 

Stir in the flour to thicken and then remove from heat.  Let it cool. 

Mix in the tofu ricotta. 

Baked in Pan-In a sprayed 9 x 13-inch baking pan, place a sheet of phyllo dough letting the edges go up the sides.  Spray with oil and repeat until you have 10 oiled sheets.  Add half the filling, spreading it to the edges, then repeat with 10 more sheets of oiled phyllo, followed by remaining filling.  Put the rest of the sprayed phyllo on top, tuck in the edges, and bake uncovered at 350 degrees for about 1 hour or until golden and crispy.  Cut into squares and serve hot or room temperature. 

Triangular Turnovers-Triangular turnovers can be made for individual servings by spraying 2 sheets with oil.  Fold them over lengthwise.  Place 2-tablespoons of the filling in the lower quarter of the rectangle in the upper triangle.  Fold bottom of lower edge of lower quarter triangle over top quarter triangle.  Spray in-between sheets. Continue to fold and retain the triangular shape. Spray top. 

Rectangular Turnovers-A rectangle can be made by spraying 2 sheets with oil.  Folding the sheet in half lengthwise and spray again.  Place about 2-tablespoons of the mixture in the bottom.  Fold in the sides.  Fold the bottom half over the mixture and roll it over and tuck in any dough under the rectangle. Spray top. 

PEACH MANGO CRISP

PEACH MANGO CRISP

8-inch pie pan

Preheat oven to 350 degrees

Preparation time: 10 minutes

Yield: 8

Filling

2-cups of sliced and peeled peaches

2-tablespooons-lemon juice

1-tablespoon arrowroot powder

1 mango peeled and diced

Crust

1-cup oatmeal

½-cup whole-wheat pastry flour

¼-cup oil

1/4-cup agave nectar

Mix in a glass bowl the peach slices, diced mango, lemon juice, and arrowroot powder. 

Place fruit into pie pan.  

In another bowl, combine oatmeal, flour, oil, and agave.  Spread the crumb topping evenly over the fruit. 

Bake at 350 degrees for 30 minutes or until golden. 

STRAWBERRY CREAM CAKE

STRAWBERRY CREAM CAKE

8-inch square-baking pan lined with parchment paper

Preheat oven to 350 degrees

Preparation time: 10 minutes

Yield: 12 servings

1/3-cup ground flaxseed

2/3-cup agave nectar

1-cup nut, rice, or soy milk

1/4-cup coconut oil

2-teaspoons vanilla

1-tablespoon white vinegar

2-cups whole-wheat flour

1-teaspoons baking powder

1 1/2-teaspoons baking soda

1/8-teaspoon salt

In a standing mixing bowl mix together the flaxseed, agave, milk, oil, and vanilla,

In another bowl, whisk together the flour, baking powder, baking soda, and salt. 

Mix vinegar to the wet ingredients just before adding the dry ingredients.   

Add the dry to the wet and mix until uniform. 

Pour the batter into the pan. 

Bake at 350 degrees for 45 minutes or until a toothpick inserted into the center comes out clean. 

While the cake is baking prepare the strawberries and vanilla cream. 

STRAWBERRIES AND AGAVE NECTAR

1 pound strawberries with leaves removed

1/4-cup agave nectar

 

Mix the agave into the strawberries by hand smashing all the berries.  Refrigerate 

VANILLA CREAM

Preparation time: 5 minutes

Yield: 1½-cups

1 container (12.3ounces) silken tofu

¼-cup agave nectar

2-teaspoons vanilla

Blenderize all ingredients until smooth.  Chill.

Cool the cake. 

Remove cake from pan.

Cut cake in half by placing two toothpicks on each side at the half way mark.  With a saw tooth blade knife, cut cake in half using the toothpicks as guides. 

Place bottom half back in the pan. 

Cover the bottom with the strawberries.    

Place the other half of the cake back in the pan.

Cover with vanilla cream and decorate with blueberries.   

Refrigerate.

BAKED BEANS

Summer picnic time is here.  I prepared veggie hot dogs, whole-wheat hot dog buns, potato salad, and corn on the cob, baked beans, and strawberry cream cake.  I planned to take a photo, but the food was so good, the friendship so fine, and after my friends left realized I forgot to take the photo.  

Veggie hot dogs are purchased and processed.  I don't eat them often, but once in a while as an American you crave a hot dog.  I like mine with sauerkraut and mustard, sometimes onions.  I've served them with all the condiments, mustard, ketchup, relish, and chopped onions to non-vegans with good results.  

Here are the remaining baked beans in a ramekin.   

BAKED BEANS 

Preparation time: 10 minutes

Yield: 16 servings

6-cups cooked navy beans (or 3-15 ounce cans)

1-cup onion, chopped

1-cup tomato sauce

½-cup agave nectar

1-tablespoon molasses

¼-cup soy sauce

1-tablespoon prepared mustard

¼-teaspoon garlic powder

Drain and rinse beans.  Combine all the other ingredients and mix.  Place in an oiled baking dish. 

Cover and bake at 350 degrees for 1 hour.  Uncover for the last 10 minutes.