Vegans - includes recipes

Vibrant Life, Jan-Feb, 1995 by Vicki Griffin

Many of our readers have asked for vegan recipes--those without eggs or dairy products. Beginning with this issue, we will include a page of these recipes. We want you to help us. If you have vegan recipes you want to share, please send them, along with your name, address, phone number, and Social Security number, to: VIBRANT LIFE, 55 West Oak Ridge Drive, Hagerstown, Maryland 21740. For each of your recipes we print, we'll pay you $15.

PERFECT PATTIES

8 cups water

1 cup Bragg's Liquid Aminos

8 cups rolled oats

1 large onion, chopped

1 cup walnuts, chopped

1 cup raw sunflower seeds

1/3 cup Nutri-yeast

2 T. Italian seasoning

1 T. oregano

1 T. basil

Boil 8 cups of water and 1 cup of Bragg's Liquid Aminos. Mix with other ingredients in a large bowl and let sit for 15 to 20 minutes. Shape into patties, using a 1/3 cup scoop or a wide mouth mason jar lid and cap. Bake on prepared cookie sheet at 350[degrees]F for 25 minutes on one side and 20 minutes on the other. (Time will vary according to size of patty and oven heat.) Let cool on rack. These taste better the next day, and freeze very well.

CREAMY CASHEW MILK

2/3 cup raw cashews

1/3 cup unsweetened coconut

1 cup brown rice, well cooked

1 T. vanilla

1 tsp. salt

2. T. honey

Grind cashews and coconut in blender. Add all ingredients and blend until very frothy and creamy in about 3 cups of water. Pour into a half-gallon container. Add water to fill; shake well before using. For a richer, sweeter milk, add less water. Makes a great thick cream over pies!

VERY VEGGIE CHEESE CHOWDER

1 large onion, diced

5 medium potatoes, peeled and

diced

4 large or 6 medium carrots,

peeled and sliced

2 cups water

4 cups broccoli, cut into bite-

size pieces, or 4 cups

cauliflower, diced

1 cup raw cashews

3 T. yeast flakes

2 T. chicken-like seasoning

2 tsp. salt or Vege-Salt, or to

taste

Saute onion in a little olive oil or water in large pan. Add potatoes, carrots, and water, and steam until tender. In a separate pan steam broccoli or cauliflower with a little water until barely tender. Blend cashews, onion, potatoes, and carrots, including the liquid until very smooth and creamy. You will have to add some water to achieve smooth blending. Blend 2 to 3 cups at a time. Pour into pan with broccoli and add yeast flakes, chicken-like seasoning, and salt. Stir well and simmer, but do not boil.

Serving Suggestions: This soup is a family favorite. Serve over steamed rice, or just by itself with a sprinkle of dry parsley over each serving. It's delicious with croutons or crushed corn chips on top. The second day it is even thicker and is delicious as a topping over baked potatoes or toast! You will be amazed at the cheesy flavor, and you are getting wonderful potatoes and carrots as the base, along with delicious cruciferous (cancerfighting) veggies.

GOLDEN WAFFLES

8 cups rolled oats

3/4 cup soy flour

1/2 cup corn meal (optional)

1/2 cup dates or 1/4 cup honey

2 tsp. salt

4 T. vanilla or 3 T. maple

extract

Put all ingredients in a large bowl. Add 10 to 12 cups water, or enough to make a blendable batter. Blend mixture 3 cups at a time until smooth, adding a little water if necessary to make the mixture blend. Place batter in another bowl as you blend it. Cook in sprayed hot waffle iron 8 to 10 minutes, depending on your waffle iron. Cool on rack. These taste better the next day.

Tasty Tips: 1. Golden waffles are a favorite with many. Remember, as the batter sits, it will thicken. You may have to add a little more water. If your waffles are too crispy and thin, the batter is too thin. If they are heavy and solid, you did not add enough water. Either way, though, they are still delicious, and a little practice will make you an expert. The consistency of the batter should be a little thinner than a cake mix.

2. These waffles freeze well and are delicious as a main breakfast dish or as toast with cereal. We love to make sandwiches out of them for picnics.

3. To heat, just pop them in the toaster, or heat in a low-heat oven right on the rack.