Yo Yo’s Tofu-Walnut Burgers

Source: Ecological Cooking
Date tried: November 20, 2016
Yield: 10 burgers
Time needed: 45 minutes

This is a good vegan burger. Tasty and I had no problems with it holding together.

Yo Yo's Tofu-Nut Burgers

Yo Yo’s Tofu-Nut Burgers

Yo Yo’s Tofu-Nut Burgers
1 lb. firm tofu, drained
2 cups walnuts, ground
4 Tbsp dried onion flakes
5 Tbsp. tamari
1/4 tsp. celery seed powder
1/4 tsp white pepper
1/4 tsp. sage
1/4 tsp. marjoram
1 Tbsp dried parsley
1 cup rolled oats

Preheat oven to 425oF.
Mash tofu well and stir in all remaining ingredients except the rolled oats.
Mix thoroughly.
Stir in the rolled oats.
With hands, form into 10 burgers about 3” in diameter.
Place burgers on a non-stick or slightly oiled baking sheet.

Bake about 15 minutes or until bottoms begin to brown well.
Carefully turn burgers over and finish baking an additional 10-15 minutes until firm and well-browned.
Eat as is with ketchup or gravy or in buns with all the trimmings.

Mocha Cream Frosting

Source: May All be Fed: Diet for a New World
Date tried: May 21, 2013
Yield: 1¾ cup
Time needed: 5 minutes or less.

For a coffee lover like myself, this is a pleasant and not overly sweet frosting for cakes and cupcakes. The author recommends it especially for carob cupcakes or banana cake. Make it well ahead of time as it needs to be chilled before using.

Mocha Cream Frosting

Mocha Cream Frosting

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Chinese Vegetables and Tofu

Source: May All Be Fed: Diet for a New World
Date tried: March 9, 2012
Yield: 6 servings
Time needed: 20-25 minutes

The most time-consuming aspect of preparing a stir-fry is chopping up the vegetables, especially when the recipe calls for combining six of them.  Sometimes it seems silly to spend fifteen to twenty minutes chopping vegetables I will consume in about half that time.  But I learned long ago that living on one’s own means if you don’t care for your own health, no one else is there to do it for you.  Too often, we tend to undervalue our own worth and skimp on preparing meals when it’s “just me” to prepare for.  When I get tempted in that direction I remind myself that I deserve a carefully prepared meal as much as anyone else and if I am the one who needs to do the preparing, best to make it an enjoyable activity and get on with it.

This is the second time I have tried this and this time I  tried the spaghetti pancake.  I would not do the pancake again.  I found the crisped spaghetti unpalatable and inconvenient to eat.  Better simply to serve the stir-fried vegetables over plain cooked noodles or rice. The sweet and sour sauce, on the other hand, is very good!

 

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Seitan Paté

Source: Ecological Cooking
Date tried: February 6, 2014
Yield: 2 cups
Time needed: 5 minutes

I like this spread. The most difficult part was finding a source for seitan, as not even all Chinese grocery stores stock it. But I have found one that sells it regularly. Note that as seitan is almost pure gluten this is not a recipe for those who need gluten-free diets. If gluten is not a problem, seitan is quite a good substitute for meat and an alternative to soy or tofu based meat substitutes. For me, this comes next to hummus as a vegan sandwich filler or to put on crackers or toast.

Seitan paté

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