All recipes are from:
 Incredibly Delicious; Recipes for a New Paradigm
& The Cookbook for People Who Love Animals.
See our catalog for these and other publications.

NEW RECIPES

Banana Bread
Seitan (Wheat-Meat)
Carrot-Cashew Pate

Banana Bread
yields 1 loaf

1 C. dry sweetener
3 medium bananas, mashed
1/2 C. oil
1 1/2 C. whole wheat pastry flour
1 t. baking soda
1/2 t. cinnamon
1/2 C. walnuts, chopped
1/2 C. raisins

1.  In a bowl, mix sweetener, bananas and oil.

2.  In a separate bowl, sift dry ingredients.  Add walnuts and raisins and mix well.

3.  Mix dry and wet batter together.

4.  Pour into an oiled and floured loaf pan.
Bake in a pre-heated oven at 350F for 45-60 minutes,
or until a paring knife or toothpick comes out dry.

Wheat gluten is the natural protein portion of wheat that is extracted after wheat is milled into flour.
In its processed form, wheat gluten is a fine tan flour consisting of about 75-80% protein.

Seitan is made from wheat gluten flour and can be used for many purposes.
It is one of the best meat substitutes for flavor absorption as well as texture.
It is high in protein and low in fat.  Once prepared, it can be sliced into strips
and served with different sauces or ground for tacos, lasagna, chili, etc.

Basic Seitan Recipe (Wheat-Meat)
yields 5 large pieces

1.  Add sea salt to the water and bring to a boil.

2.  In a medium-sixed bowl, combine the dry ingredients (flour, yeast and spices).  Stir well.

3.  In a separate bowl or a measuring cup, mix together the remaining liquids.

4.  Add liquid to the dry and mix thoroughly until dough is consistent.
It should be solid and firm, yet not dry.

5.  Pout onto tray and knead dough until all air is removed.  Form a rectangular loaf on the tray and cut into even pieces (approx 3 x 3").

6.  Place the pieces of dough into boiling water.  Boil for 45-50 minutes.

7.  Remove a piece and cut it to see if it is done.  It should be firm all the way through.

8.  Drain water and cool seitan on a tray.
If not for immediate use, leave in large pieces and freeze.  Keeps well in the freezer.
When removing from freezer, defrost then prepare as directed in recipe. 

Carrot-Cashew Pate
serves 3-4

2 carrots, peeled and chopped
1 celery stalk, chopped
2-3 cloves garlic, diced
1 slice sweet onion
1 C. cashews, soaked for 15 minutes (or soaked almonds)
sea salt or substitute, to taste
1/4 C. cold-pressed oil

1.  In a food processor, using the S-shaped blade, blend the vegetables to a fine consistency.

2.  Drain the water from the cashews.  Add them to the processor and process along with the remaining ingredients.  Stop periodically and scrape the sides with a rubber spatula. 

3.  Continue to blend until creamy.

4.  Chill and serve as a dip, a side dish or as a spread for wraps, etc.

Sunflower or Cashew Milk
yields 1 quart

1 quart ice cold water
2/3 C. sunflower seeds
dash of vanilla (optional)
2-3 t. sweetener 

1.  Place sunflower seeds in a blender, just covering the blades.

2.  Cover seeds with one cup of water and blend to a puree (about 1 minute)

3.  Add sweetener and vanilla.
Be sure to get the little pieces off the sides of the blender for a non-gritty milk.
When the puree becomes difficult to blend, add more water until it becomes smooth.

4.  Fill to top with ice cold water while blender is still blending.

Optional:

~ Strain milk through a fine strainer or cheese cloth.
~ Use cashews in place of sunflower seeds for a rich, cream-like "milk"
~ Serve with cold cereal, raisins and fruit.

Tofu Omelette

1 1/2 lbs. tofu
2-3 T. nutritional yeast
2 T. tamari / Bragg's^(R)  / sea salt
1 T. tahini
1 t. turmeric
1 T. safflower oil

1.  Mash the tofu well in a bowl with remaining ingredients.

2.  Lightly oil skillet. Place batter in well-heated skillet and form into omelette.

3.  Flip over when browned on the under side.
You can also simply scramble the batter for scrambled tofu.

For a western omelette add cooked, diced onion and pepper into batter before cooking.

All recipes are from:
 Incredibly Delicious; Recipes for a New Paradigm
& The Cookbook for People Who Love Animals.
See our catalog for these and other publications.

Banini or Vanilla (malted) Shake
yields one blender-full

ice cold water
4 bananas, peeled and frozen, sliced
1 t. vanilla
1/4 C. tahini
1 T. maple syrup
1 banana (fresh), peeled

1.  In a blender, start with one cup of ice cold water.

2.  Add the remaining ingredients and blend. If too thick, add more water. Sweeten to taste.

Suggested variations: add strawberry, carob, or carob and mint.

New Carob Cake

3 C. whole wheat pastry flour, sifted
1 1/2 t. baking soda
2/3 C. oil
2 t. vanilla
1/2 t. sea salt
2 C. sweetener (maple syrup, Sorghum, or Sucanat)
3/4 C. carob powder, sifted
2 C. tofu milk (thick)

1.  In a medium bowl, sift together flour, baking soda, sea salt, and carob powder.

2.  In a separate bowl, blend together oil, sweetener and vanilla.

3.  To make tofu milk, place 1 1/3 C of water in blender with 8 oz of tofu - blend until smooth.

4.  Slowly add the sweet liquid mixture and milk (alternately) to the flour mixture.

_5.  Oil the cake pans. Pour the batter in, filling half-way.

6.  Bake at 350F for 40-45 minutes, until a toothpick comes out clean.

Sweet Corn Muffins
yields one dozen

1.  In a medium-sized bowl, whisk the first four ingredients.

2.  Into a larger bowl, sift dry ingredients.

3.  Add wet to dry ingredients and mix well.

4.  Drop batter by the spoonful into an oiled muffin tin or muffin cups, filling each cup 3/4 full.

5.  Bake in a pre-heated oven at 400F for 20 minutes or until golden brown.