vegan sugar dream cookies

INGREDIENTS
7 tablespoons healthy margarine, softened
1 1/4 cups sugar (or a non-refined substitute)
2 teaspoons vanilla extract
1/3 cup light vegetable oil
2 teaspoon baking powder
1 1/2 cups all-purpose flour
25 almonds, halved

1. Preheat oven to 300F. Beat margarine, sugar and vanilla until light and fluffy. Gradually add the oil.

2. Combine the baking powder with a little flour, and beat into the dough. Knead in the rest of the flour.

3. Divide the dough in half and roll each piece into a rope. Cut each rope into 25 pieces and roll into balls.

4. Place on a a greased or parchment-lined baking sheet. Press an almond half into each ball.

5. Bake on the center oven rack for about 20 minutes, or until just starting to turn golden.

Makes approximately 50 cookies.

Vegetarian recipes...PART 3,grub from peta 2

I'm posting vegan recipes for you guys to try..ako din..I'll try and cook all of this by myself. kahit yung mga naunang vegan recipes..I want to try them..
I cannot commit myself to be vegan,for some personal reasons..so,I guess tikim2 or subok lang I'll cook for my family. :)

If you must eat this very second and can’t wait a moment longer, you’re gonna grab the grub. Throw it together easily and quickly so that the act of eating does not interfere with your life any longer than necessary!

Roasted Pumpkin Seeds

2 cups pumpkin seeds
1 qt. water
2 Tbsp. salt
1 Tbsp. vegan margarine, melted
1 tsp. cracked pepper

• Preheat the oven to 250°F.
• Discard any cut seeds, then remove the stringy fibers from the remaining seeds.
• In a medium pot, combine the water and the salt. Bring to a boil. Add the seeds and boil for 10 minutes. Drain and dry.
• Place in a bowl and combine with the melted vegan margarine and the pepper.
• Spread the seeds on a baking sheet. Stirring every 10 minutes, bake for 30 to 40 minutes, or until crisp and golden brown.

Makes 2 cups

Taffy Apple Dip

8 oz. nondairy cream cheese, softened (try Tofutti brand)
2 Tbsp. granulated sugar
3/4 cup firmly packed light or dark brown sugar
1 Tbsp. vanilla extract
1 cup unsalted peanuts or walnuts, coarsely chopped
4-5 apples, sliced into wedges

• In a small bowl, mix together the nondairy cream cheese, the sugars, and the vanilla and stir until smooth.
• Stir in the nuts.
• Cover and place in the refrigerator for several hours or overnight for the flavors to develop.
• Serve with the sliced apples, or try it with pretzels or sliced pears or bananas.

Makes 1 cup

Deliteful Vegan Smoothie

1 cup soft tofu
1/2 cup blueberries
1/2 cup strawberries
1/2 cup raspberries
1 banana
2 cups soy milk

• Blend all the ingredients in a blender.
• Let cool in the refrigerator for 20 minutes before serving.

Makes 4 servings

Avocado-and-Tomato Sandwich

Hummus
2 slices thick-crusted sourdough bread
4-6 avocado slices
1-2 leaves lettuce
2 thick tomato slices

• Spread the desired amount of hummus on both slices of the bread.
• Place the avocado slices, lettuce, and tomato in between.

Makes 1 sandwich

Vegetable Dip Mix

Keep an unopened aseptic carton of silken tofu in the refrigerator for an almost instant cold dip to serve with veggies or crackers.

1 container silken tofu
1 Tbsp. vinegar or lemon juice
2 Tbsp. dried parsley flakes
1 Tbsp. dried minced onion
1 tsp. garlic powder
1/2 tsp. dried dill
1/2 tsp. salt
1/8 tsp. black pepper

• Blend all the ingredients in a blender.
• Serve chilled with your favorite veggies or crackers to dip.

Makes 12 servings

Ladybugs on a Log

4 celery stalks
Hummus
1 red bell pepper, diced

• Stuff the celery stalks with the hummus and top with the red bell peppers. Eat!

Makes 1 serving

Summer Slushie

1/2 cup frozen strawberries
1/2 cup orange juice
1/2 cup crushed ice
1 cup carbonated water

• Put the strawberries, orange juice, and ice into a blender and mix.
• Pour into glasses, filling halfway. Fill to the top with carbonated water.

Makes 4 servings

Super-Easy ‘Cheezy’ Ramen

1 pkg. Top Ramen Oriental Noodle Soup
1/2 scoop nutritional yeast

• Cook the noodles according to the directions on the package.
• Add the flavor packet and the nutritional yeast and stir.

Makes 1 serving
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Vegetarian recipes...PART 2

VEGETARIAN

LASAGNA

Four Preparations:

1. Lasagna flat noodles
2. Giniling sauce
3. Cream sauce
4. Grated Cheese

I. Lasagna Flat Noodles

1. Buy a box of lasagna flat noodles (Cost – P90 to P106)
2. In a wide low cooking pan, cook 2 to 4 noodles at a time in water, a little oil & salt. Make sure the noodles are perpendicular over each other. Watch over the noodles as they cook to avoid sticking. Separate with spatula when the noodles seem to be sticking to each other. Add water as you cook so the noodles have enough space to cook & not stick to each other.
3. For a standard pyrex dish, you will need 15 flat noodles.
4. When cooked, put the noodles directly in room-temperature water (fill a large Tupperware) to cool & to avoid sticking to each other.
5. These noodles can be stored at room temperature until the next morning if cooked the night before.

II. Giniling Sauce

1. Use veggie burger (1 big can, P66 each)
2. In a big casserole, pour about 1/3 cup cooking oil. When heated, put in the veggie burger.
3. Timpla: tomato paste, toyo, sugar. Secret of this timpla: add a little at a time of each ingredient until you get the desired taste. Keep tasting after each addition. End result: a little on the sweet side, just a little. Sweet should not dominate. Just a hint of it. Still can taste the tomato paste & toyo. Add about ½ to 1 cup water so it doesn’t dry out as you cook. Don’t add too much at first, just add water as needed, when the giniling looks dry already.
4. Allow the giniling to cook till quite tostado, till brown or slightly burned (just slightly). This will give a smoked flavor to the end result.
5. When the fire is turned off, add about ¼ cup of raw olive oil for flavor.
6. Put aside.

III. Cream Sauce

1. Use 2 brik packs of all purpose cream & 2 (or 1) tall cans of button mushrooms (or raw oyster mushrooms)
2. In a small casserole, heat a little cooking oil. Saute sliced mushrooms until quite tostado.
3. Pour in both packs of all purpose cream & a thick slice of butter. Season with dried oregano, basil & Italian seasoning, any or all of the 3. Season with salt & a little pepper.
4. End timpla: slightly on the salty side. Add salt a little at a time & taste after each addition to make sure you didn’t put too much. End result should be slightly salty but not too salty.
5. After turning the flame off, add about 2 tablespoons of raw olive oil.
6. Put aside.

IV. Grated Cheese

1. Grate 2 blocks of small size cheese.
2. Separate each block into a plate. You will end up with 2 plates of grated cheese, equivalent of 1 block on each plate.

Put Them Together:

1. In a clean pyrex, pour 2 tablespoons of olive oil on the bottom. Spread out evenly across the whole surface with your fingers.
2. Place one layer of lasagna noodles to cover the whole bottom surface. Noodles can overlap each other by ½ inch. If too long or wide, cut out the extra extensions with a clean pair of scissors.
3. Pour on top of this layer – ½ of the giniling sauce you cooked. Spread evenly.
4. Spread another layer of flat noodles on top of the giniling.
5. Place half of the cooked cream sauce evenly on top of this noodle layer.
6. Spread a layer of flat noodles on top of the cream sauce.
7. Spread evenly – 1 plate of the grated cheese.
8. Layer of noodles
9. Evenly spread the remaining giniling over this layer.
10. Spread out the remaining flat noodles across this surface. Evenly spread out the remaining cut-out extensions of noodles.
11. Pour out the remaining cream sauce on top of this layer. Spread the mushrooms evenly across the surface.
12. Spread out the remaining plate of grated cheese across the cream sauce layer.
13. Bake in an oven only until the cheese melts or browns a little.

-- END --

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