Recipes 2005



-2 tablespoons yeast

-1 cup warm water

-1 teaspoon vegan sugar

-1/4 cup vegan sugar

-1 or 2 tablespoon salt

-2 to 4 tablespoon oil

-6 to 7 cups of unbleached organic flour

Mix first three ingredients together, let stand until foamy. About 3-5 min. Add 3 cups of warm water, sugar, and start adding flour. When mixture is very thick add salt and oil. Continue adding flour until you can’t add any ore. Turn out and let rest while you clean bowl. Knead for 10 min adding remaining flour. Place in oiled bowl and turn over to coat. Cover and let rise in a warm plate until doubled. Pouch down and divide into four equal parts. Place in oiled pan and let rise until even with top of pan.

Bake at 250 for 25 to 30 min.

Serves: 4 loaves.


Corn Bread


-1 ½ c. cornmeal.

-1 ½ c. unbleached flour.

-3 ½ tsp baking powder

-1 Tbsp sugar

-1 tsp salt

-2 ¼ c. soymilk or water

-1/4 c. oil

Heat oven to 400. Put in an oiled 10” iron skillet in oven to heat. Mix the dry ingredients well, then stir in soymilk and oil. Mix and pour into the heated skillet. Bake 30 minutes. Test with fork to ensure done-ness.

OPTIONAL: Before putting into pan, mix in one or two apples, cut in very small pieces, OR one onion, cut very finely, OR half an onion and some diced chili peppers, OR a handful of raisin, OR some corn cut fresh off the cob!

Vegan Spanikopita


-1 Tbsp sill weed

-1 Tbsp salt

-2 Tbsp lemon juice

-1/4 c. margarine for frying

-1/2 cup margarine or olive oil for brushing filo dough

-pastry brush (a brand-new paintbrush works too)

-1 package filo dough

-2 to 3 bunches of fresh spinach

-1 large onion

-1 to 2 tbs. firm tofu

-1/2 c. farina (cream of wheat) uncooked

Filo dough usually comes frozen, so first you need to set it out in its plastic bag to let it thaw. Carefully wash the spinach and remove the stems. Then chop it into pieces no larger than 1 inch, Chop the onion as finely as you possibly can. In a large frying pan, sauté the onion gently in ¼ of margarine until it is transparent. Add the spinach and allow it to cook down. You probably won’t be able to fit all the spinach in the pan at once—just keep adding it as it cooks down. Add the dill, salt, pepper, lemon juice, and farina to the spinach. Add tofu and use a potato masher to thoroughly mash the tofu into the mixture so there are no chunks larger than a pea. Taste the mixture to add more salt as needed. It should taste salty.

In a small sauce pan, melt the margarine for brushing and brush the sides and bottom of a 9 X 13 inch pan. Carefully cover the bottom with one sheet of filo dough. Very lightly brush more oil on and add another layer of filo. Continue until you have about 9 layers on the bottom. You do not need much oil on the bottom layer—save most of the oil for the top to make it crispy. Add half of the spinach mixture to the pan. Cover with 3 to 4 more layers of filo dough. Then add the remaining spinach mixture and smooth it out. Cover the top with a layer of filo, thoroughly brush oil on top and add another layer. Continue until you have about 12 layers or until you run out of oil. Bake in a 350 degree oven for about 40 minutes or until the top is golden brown. Serves 6-8 people.

Tofu Jerky

-1 lb. tofu

-1/4 c. soy sauce

-1/2 c. red wine vinegar

-1 c. water

-6 cloves of garlic

-1 tsp sage

-1 tsp basil

-1 tsp oregano

-salt and pepper to taste

Freeze the tofu until solid. Then thaw and slice into 1 X ½ X 6 inch strips. Crush garlic and mix with soy sauce, vinegar, water, sage, basil, and oregano. Add salt and pepper. Marinate tofu in mixture overnight or at least for 1 hour. Pour off marinade and save for future use (up to a month in fridge). Lightly grease a cookie sheet and spread tofu on the sheet. Bake in 150-200 degree oven for 1 to 2 hours, turning if necessary, until dried.