Recipes

TOFU EGG SALAD SPREAD

2 cups medium firm Tofu (mashed)   6 Tbsp. Garlic-dill Dressing (see below)
4 Tbsp. celery, finely diced   4 Tbsp. green onions, finely chopped
1  tsp. of each, onion powder, salt  ½  tsp. each, garlic powder and turmeric
and nutritional yeast

Directions:  Combine all ingredients. If it seems too dry for you, add more garlic-dill dressing and adjust seasonings to taste.  Note:  For a personal touch, add any of your favourites, such as: olives, pickles, red sweet pepper, or any other seasoning of your preference.
This recipe makes 1¼ cups.
GARLIC-DILL DRESSING

1 cup fresh, drained (Regular) Tofu  3 Tbsp. lemon juice (preferably fresh)
1 clove garlic (medium)   ½ tsp. salt
2 tsp. dill weed

Directions:  Whiz all ingredients in blender. Adjust seasonings to taste. Note: If needing a sweet dip or dessert topping, omit garlic and dill. Add honey and vanilla to taste.
VEGAN CHEESE AND BROCCOLI SOUP

7 cups water     2 cups cashews, rinsed
1 Tbsp. salt     ¾ cup nutritional yeast
4 tsp. onion powder    ½ tsp. garlic powder
½ tsp. dill weed     ½ cup red peppers
3-4 cups broccoli florets (lightly steamed).

Blend cashews with 1-2 cups of water until smooth.  Add remaining ingredients to the blender (except broccoli). Blend well and pour into pot, add steamed broccoli and heat until warm.
OAT CRACKERS

3 cups oats     2 cups whole wheat flour
½ cup of each, wheat germ and bran  2 tsp. salt
2/3 cup oil     1 cup water

Mix wet and dry ingredients separately, then combine together. Roll out 1/8” thick onto oiled or parchment paper covered cookie sheet. Score. Bake at 350 F for 25 – 30 minutes.