MANGO BITS

Easy as 1

2

3

Preparation time: 3 minutes

Yield: individual servings

The mango has a one large flat seed.  Have the narrow side facing you as you slice down each side along the flat seed.  The majority of the fruit will be in each half. 

Make cuts horizontally and vertically into the flesh on each half.  Run your finger between the skin and the fruit, and you have diced mango bits.

The mango can also be peeled and then long slices cut off the seed. 

CORN, CUKE, and CELERY SALAD

Preparation time: 10 minutes

Yield: 2 servings

2 leftover corn on the cob

2 large stalks of celery, diced

1 cucumber, diced

Romaine lettuce (about 4 cups), chopped

Chop all the veggies and toss with dressing.  

Place Romaine on the plate with a mound of the veggies. 

ZIPPY DRESSING

1-tablespoon MYONAISE or salad dressing of your choice

2-tablespoons salsa

Mix ingredients together. 

COLD POTATO SALAD FAMILY STYLE with MYONAISE

Preparation time: 15 minutes

Yield: 8 servings

2 ½ pounds small red potatoes

1-cup celery, diced

½-cup green onions, minced

½-cup red or green peppers, diced

1 recipe MYONAISE or salad dressing of your choice

salt and pepper to taste

optional: sprinkle with sliced radishes and/or paprika to decorate

Zap potatoes, with skin on for 5 minutes, turn, and repeat until a knife easily goes through each potato.  Cool and then chop into cubes. 

In a large bowl, combine all ingredients.  Toss salad with MYONAISE to coat or salad dressing. 

Refrigerate for a few hours or overnight.  Garnish with paprika and radishes. 

MYONAISE

Preparation time: 3 minutes

Yield: ½-cups

1 container (12.3 ounces) silken tofu

6-tablespoons white vinegar or lemon juice 

1-teaspoon prepared mustard

3-tablespoons oil

1-teaspoon salt

2 packets stevia

Blenderize all the ingredients together.  Store covered in the refrigerator.  It will keep for a week.  It’s a great low calorie (16 calories per tablespoon) alternative in sandwiches and potato salad.  

CURRY

Preparation time: 30 minutes

Yield: 4 servings

1 to 3-tablespoons oil

1 potato, chopped

1 carrot, chopped

1 onion, chopped

1-tablespoon grated ginger

3 garlic cloves, minced

2-cups vegetables, chopped (broccoli, green peas, eggplant, bell peppers)

2-teaspoons curry powder

1 can (15 ounces) light coconut milk

                                                                                    salt and pepper to taste

In a large skillet, heat oil over medium heat.  Sauté the vegetables until soft but firm.  Add the curry powder, coconut milk, and salt and pepper.  Simmer for 10 minutes.

Serve over brown rice or whole-wheat noodles. 

WHEAT MEAT ROAST

Preparation time: 10 minutes

Yield: 12 servings

2-cups gluten flour*

1-tablespoon onion powder

1-tablespoon garlic powder

1-tablespoon poultry seasoning

2-cups water

1-cube veggie bullion

¼-cup soy sauce

¼-cup water

¼-cup oil

In a standing mixing bowl, mix all the dry ingredients together.  Add the 2 cups of water to form a ball of dough.

Place the dough into a bread pan. 

Zap the 1/4-cup water and whisk in the veggie bullion.  Mix the bullion water with the soy sauce and oil.   Pour over the dough. 

Cover with aluminum foil and bake at 350 degrees for 50 minutes.  Uncover the roast for the last 10 minuets. 

Slice the roast on the diagonal and let the slices soak up the liquid in the bread pan.  

*Gluten flour is the protein part of wheat that is elastic and glues the bread together.  You buy it in any health food store.  

CUCUMBER SANDWICHES 

Preparation time: 10 minutes

Yield: 16 servings

1 loaf of unsliced whole-wheat bread

1 container of tofu cream cheese

1 cucumber, sliced thin

salt and pepper to taste

optional:  chives, society garlic, society garlic purple flowers

Remove the crust from the bread and slice.  Add chopped chives or society garlic leaves to the cream cheese if desired.  Spread the cream cheese on the bread slices.   

Peel and slice the cucumber into rounds.  Salt and pepper to taste. 

Place the cucumbers on the cream cheese.  The sandwiches can be cut into closed sandwich triangles or open face squares.  Place a purple society garlic flower on the cucumber of an open face sandwich. 

JULY COMMENTS

Pineapple grown by Fred Bornemann in Port St. Lucie, FL, 7/2012.

What do vegans do on the 4th of July?  We do what everyone else does, celebrate summer, being in a great country, and fireworks.  In my case it's the excuse I use to make a big batch of potato salad.  If you think vegans are happy with a salad during a celebration, you'd be mistaken.  I had my sister, Kari, and her husband Fred over for the day. 

Brunch was an Asparagas Fritatta, Fake Bacon, homemade Whole-Wheat Toast, cut tomatoes, and walnut sticky buns.  Dinner was potato salad, corn on the cob, Wheat Meat Philly You Up cheese sandwiches, and Reuben sandwiches on homemade Rolls, followed by a Lime Cheese Cake with a Date and Coconut Crust. 

I have a request for the Wheat Meat Roast.  I use this recipe for sandwiches and to serve with Golden Gravy, Cauliflower Mashed Potatoes, Peppered Peas, and salad.  It's one of our favorite meals.  If I want to be fancy and impress the guests, I use slices in my Wheat Meat Wellington. 

I have a Wheat Meat Loaf recipe that goes with the Golden Gravy, and a Wheat Meat Steak recipe that I use for Piccata, Potpie, Shepherd's Pie, Stroganoff, and Swiss Style Steak. 

All of the Wheat Meat Recipes are much easier than my first exposure to making wheat meat.  After an hour of kneading and washing the wrong soft wheat flour, we ended up with a baseball size lump of gluten.  These recipes take minuets to prepare.