No Regrets Vinaigrette

No Regrets Vinaigrette

3/4 Cup of Balsamic Vinegar
1 1/4 Cups of Canola Oil
1 T. Nayonaise
1/2 T. Garlic
3 leaves of Basil
1/2 t. Pepper
1/2 T. Maple Syrup

Throw everything into the Gender Blender and go out to town.

Tofu Poppyseed Dressing

Tofu Poppyseed Dressing

2 Cups Nayonaise
1 Cup Canola Oil
1/2 Cup Water
2 T Maple Syrup
1/3 Cup Lemon Juice
2 T. Tamari
1/3 Cup Cider Vinegar
2 T. Garlic
4 T. Poppy Seeds
2 T. Hot Water


Throw everything into the Gender Blender. Bust out that lipstick with your combat boots. Go on, you can do it, you know you want to...

Green Goddess Caught Cross-Dressing

Green Goddess Caught Cross-Dressing

1 Cup Nayonaise
1/2 Cup Canola Oil
1/3 Cup Water
1/4 Cup Lemon Juice
1 T. Tamari
1 t. Garlic
2 Green Onions
1 bunch of Basil
1/2 Cup of Cilantro
1/2 Cup of Parsley


Throw everything into the gender Blender. Dressings make about 2 quarts of umm, umm good!

Hummm...us

Hummm...us

2 t. Salt
1 T. Garlic
1/4 Cup of Parsley
1/4 Cup Tahini
1/4 Cup Shredded Carrots
The Juice of 1/2 Lemon

Mix all ingredients in the Cuisinart, add 2 Cups or one 15 oz. can of well-drained Garbanzoes.

Vegan Lemon Poppy Batter

Vegan Lemon Poppy Batter

Cream on high: 2 Sticks-o-Marge
2 Cups Turbinado Sugar
1 t. Vanilla
make sure batter is very smooth, with no chunks

Cream in: 1 box Silken Tofu

Mix in real slow for a short amount of time:
juice of 1 Lemon
1/2 Cup Soy Milk
1/2 Cup Poppy Seeds

Then slowly mix: 4 1/2 Cups Flour
1 T. Sifted Baking Soda
2 T. Sifted Baking Powder

Finish blending with spatula. Be sure to get all the gooey stuff from the bottom of the bowl. Mix it well.



Bake at the Universal Temperature of 350° for about 15 minutes.

Vegan Bran Muff-ins

Vegan Bran Muff-ins

Cream: 2 Sticks Soy Marge
2 Cups Turbinado Sugar
3 t. Vanilla

Add, but leave kinda batter kinda chunky:
1 box Silken Tofu
2 T. Crushed Pineapple

Mix well on low speed with:
1 Cup Raisins
1/2 Cup Walnuts (break into small pieces)
3 Cups Flour
1 Cup Bran
1 T. Sifted Baking Soda
2 T. Sifted Baking Powder

If needed, you can add about 1/2 Cup of soy milk to smooth out the texture.

Bake at the Universal Temperature of 350° for about 15 minutes.

Milk Shakes (fun!fun!fun!)

Milk Shakes (fun!fun!fun!)

It’s so cheap & easy. Get your favorite ice cream, chocolate or vanilla, add your liquids and power it up. Blend in blender. Put in 4 oz. of liquid, and enough ice cream to aim for 16 oz. Don’t stick spoon in blender while it is running! Think thick and use the Force! For vegan milkshakes substitute rice dream for ice cream and rice dream for milk and puh-leez hold the whip cream. Our favorites:

Vanilla- splash o’ milk (4 oz) + ice cream + whip cream

Chocolate- splash o’ milk (4 oz) + 2 scoops cocoa + ice cream + whip cream

Espresso Mocha- double shot espresso (but cold cofee works well too)+ 2 scoops cocoa + dash of espresso grounds + ice cream + whip cream

Chai- cold chai (4 oz) + ice cream + whip cream

Mocha Chai- cold chai (4 oz) + 2 scoops cocoa + ice cream + whip cream

Vegan Carrot Walnut Muff-ins

Vegan Carrot Walnut Muff-ins

Mix: 2 Sticks Soy Marge
1 1/2 Cup Brown Sugar
1 t. Vanilla

Blend with: 1 box Silky Tofu
1/2 Cup Pineapple
3/4 Cup Soy Milk
2 Cup Grated Carrots
1/2 Cup Walnuts

Then add: 1 T. Sifted Baking Soda
1 t. Vanilla
a wee pinch of Cinnamon and Nutmeg
4 Cup flour

Bake at the Universal Temperature of 350° for about 15 minutes.

Devour!

Miso Soup

Miso Soup

1/2 Crock pot Water
1 Package of Cubed Tofu
2-3 Green Onions
1 T. Garlic
Miso to taste

Begin by smoothing out the Miso with hot water in a separate bowl and add to the crock, tasting as you add

Vegan Chocolate Coconut-or-Espresso

Vegan Chocolate Coconut-or-Espresso

Cream on high: 2 Sticks-o-Marge
2 Cups Turbinado Sugar
1 t. Vanilla
2 Cups Chocolate Powder
1/2 Cup Soy Milk

Then cream: 1 box Silken Tofu
1/4 Cup Pineapple Juice

Mix in slowly: 2 T. Baking Powder
1 T. Baking Soda
let sit (watch it bubble!)

Mix in slowly for a short amount of time:
4 Cups Flour
1/2 Cup Espresso-Yerself Grounds, or 1 Cup Coconut
finish mixing with spatula (lemme see you sweat!)

Bake at the Universal Temperature of 350° for about 15 minutes.

Rock-n-Rollin’ Guac-o-mole!

Rock-n-Rollin’ Guac-o-mole!

1 T. Tabasco (Be careful not to overdo it.)
2 T. Lime Juice
2 Jalapeños
1 Red Onion
3 Green Onions
1 Bunch of Cilantro
1 t. Garlic
1 t. Salt

*Be sure to thoroughly scrape the blade and container, avo’s are expensive, and it’s fun to lick the bowl!

Yer Mom can Salsa!

Yer Mom can Salsa!

2 Jalapeños
1/2 Red Onion
1/2 Bunch of Cilantro (approx. 2 Cups)
1 1/2 T. Lime Juice
1 1/2 T. Tabasco
2 t. Salt
2 Green Onions
4- 6 oz. Cans of tomatoes

Mix all ingredients except tomatoes in the Cuisinart. Add the tomatoes slowly, never filling more than half way, otherwise juices start spillin’, but that might be yer style!

Gimme some funky R-N-B

Gimme some funky R-N-B
(Rice & Beans, Herland style!)

1 Cups Dry Beans
2 Cups Water
Pinch-o-Salt
Splash-o-Oil

Boil with lid on until water evaporates.
Add enough salsa to give it a kick!
Refrigerate!
Liberate!

Nachos

Start with bed of tortilla chips, lay on the rice and beans, followed by the cheese (be generous) then the guacamole, salsa, sour cream, olives and tomatoes. Nuke for 3 minutes or bake in oven at 350° for 15-20 minutes.

Burritos

Plop your basic goodness in the middle of your tortilla: beans & rice, salsa, tomatoes, red onions, guacamole, and grated cheese if your not Vegan. Heat in microwave (2.5 mins.), add dolop of sour cream on top w/ olives, and enjoy life.

Vegan Tofu Ricotta

Vegan Tofu Ricotta

1/3 Cup of Tahini
1/4 Cup Brewer’s Yeast
1/4 Cup Lemon Juice
1/3 Cup Tamari
1/2 t. Garlic
1/2 Cup Chopped Basil
1 lb. (8 sliced blocks) Tofu

Mix all ingredients except tofu in a bowl with a fork or whisk. Crumble in the tofu last. Delicious on a bagel, toast, or as a filling for enchiladas, manicotti, lasagna, or quiche.

Vegan Apple Cinnamon Muff-ins

Vegan Apple Cinnamon Muff-ins

Blend: 2 Sticks Soy Marge
1 Cup Turbinado Sugar
1 Cup Brown Sugar

Then mix with: 1 pack Silky (like yer thighs) Tofu
2 T. Vanilla
3 T. Cinnamon
1/2 Cup Soy Milk

Blend well with: 2 T. Sifted Baking Powder
4 Cups-o-Flour

Add 2 Apples chopped up into lil’ chunks of burnin’ love

Muffin Magic: All muffin recipes make around a dozen muffins. Use a Kitchen Aid or the like for mixing, or for great forearm workout, use a good old fashioned whisk and bowl Bake at the Universal Temperature of 350°. Check in 15 minutes by poking one with a toothpick or a knife; Bake until poker comes out clean and muffins have pulled away from the sides of the greased pan.

Vegan Coconut Muff-ins

Vegan Coconut Muff-ins

Cream together: 1 Cup (2 sticks) Soy Marge
2 Cups Turbinado Sugar

Then mix: 10 3/4 oz. (1 pack) Silken Tofu
1 T. Vanilla
1 Cup Coconut
1/2 Can Crushed Pineapple
3/4 Cup Soy Milk

Then blend with: 4 Cups Flour
1 T. Sifted Baking Soda

Bake at the Universal Temperature of 350° for about 15 minutes.

Hippie KooLady

Hippie KooLady
(Hibiscus Cooler)

1/4 lb. Hibi Flowers
3 Cinnamon Sticks
2 Cups White Sugar
1 Cup Lemon Juice

Put Hibi flowers and cinnamon sticks in 2 Cups of hot water and let soak overnight. Drain into a gallon jug. Dilute sugar in hot water, add lemon juice and shake it all up together. Fill with cold water to the top and Voila! Tu es finis! (makes about a gallon.)

Note: The reason we call this Hippie Koolade is because we found white sugar worked the best. Experiment yourself if honey or turbinado sugar is more to your lifestyle.

French Onion Soup

French Onion Soup

Sautee: 1 t. Grrlick
1 Lg. Onion, or 2 Small Onions
in 2 T. Olive Oil

Add: 2 t. Basil
2 Bay Leaves

When onions are soft, add to soup pot with:
2 T. Miso
8 Cups Hot (like yer momma) Water
1/4 Cup Bragg’s Liquid Amino Acids
1/4 Cup Tamari

Heat it all up you Hot Babe! Float a piece of your favorite bread on top of a bowl of soup, add grated cheese, and zap in the microwave for a melty cheesy yummy delight.

Lemon Tahini

Lemon Tahini

1 C. Tahini
3/4 C. Lemon Juice
1 t. Garlic
1 1/2 T. Ginger
1/8 Cup Cider Vinegar
1/4 Cup Tamari
1 1/2 T. Maple Syrup

Mix everything in a big metal bowl. Add enough hot water to make it creamy, you may need to add more hot water after it has chilled.

Good Goddess Sandwiches

Good Goddess Sandwiches

UKEMOCHI (u-kee-MOH-chee) Japanese goddess of food. Avocado, facon' bacon, lettuce, tomato, pickles, red onions, nayonaise and mustard on four seed sour dough.
CHANG-O (JANG-oh) Chinese moon goddess. Hummus, avocado, tomato, red onions, and sprouts on whole wheat.
DIANA (die-AN-ah) Roman goddess of hunting and the moon. Thin slices of cucumber layered between facon’ bacon and sprouts with nayonaise on whole wheat.
VENUS (VEE-nus) Roman goddess of love. Avocado, lettuce, sprouts, shredded carrots, red onion, tomato, pickles, nayonaise and mustard, on whole wheat.
GAIA (GUY-ya) Mother Earth. Peanut butter and jam on whole wheat.
YEMAYA (yeh-MY-yah) Cuban goddess of the ocean. Avocado, jack cheese, lettuce, tomato, pickles, onions, nayonaise and mustard on four seed sourdough.
NANSHE (nan-SHEE) Babylonian goddess of dreams. Fakin' bacon, lettuces and tomatoes and nayonaise on toasted whole wheat.