VEGG CUSTARD - by Sandra DeFino/Rocky Shepheard
Blend 1 cup extra-firm tofu, 4 T Vegg yolk, 1 cup Pure Almond Almond Milk-Vanilla, 1 T konjac, 1/4 cup of sugar, 1/2 t vanilla. When very smooth, add in 100 ml *agar solution and reblend.
Put in microwave for 30-40 seconds. Pour into custard dishes. Chill 1 hour. Garnish top with any kind of syrup and/or fruit. *Agar solution: Bring 100 ml water to boil. Slowly stir in 1/2 t agar powder. Remove from heat after 1 minute.
SCRAMBLED VEGGS - by Rocky Shepheard
Cut up into small pieces and brown 1/2 pkg LiteLife Smart Bacon. Set aside. Break up a 15 oz pkg extra-firm tofu into scrambled egg sized chunks (variety of sizes is desirable). Cook in pan without adding oil or liquid for 5-10 minutes until browned. Add vegan margarine and cook a few more minutes. Add 3/4-1 cup of Vegg Yolk. Cook until desired consistency is reached. Add bacon, stir, and serve.
TO DIE FOR VEGG FRENCH TOAST
VEGG YOLK MIXTURE:
FRENCH TOAST INSTRUCTIONS:
In a bowl, whisk together 1/2 cup Vegg yolk mixture with 1/2 cup soy milk.
Whisk in 1/2 tsp cinnamon.
Dip 6 slices vegan sour dough or french bread (both sides) in mixture.
Brown in a pan in vegan margarine. Serve with maple syrup and fruit.
VEGGALICIOUS CEASER SALAD - by Sandra DeFino
2 Tbsp premade Vegg liquid (mix per pkg), 2 cloves garlic, 1 tsp capers, 1 Tbsp Dijon mustard, 2 Tbsp lemon juice, 2 Tbsp water, 1/8 cup vegan parmesan cheese, 2-3 twists ground pepper.
Blend until smooth.
While blending, stream in 1/3 c. olive oil. Makes about 1/2 cup of sauce
Serve over romaine lettuce with croutons and vegan chicken strips
(Morning Star Farms brand is good).
FLUFFY VEGG PANCAKES USING BISQUICK - by Sandra DeFino
2 cups Bisquick, 3 Tbsp yolk mixture, 1 cup soy milk
Mix in bowl with fork and pour onto non-stick griddle.
Add blueberries while frying.
Garnish with vegan margarine, maple syrup and strawberries on the side.
VEGGNOG - by Sandra DeFino/Rocky Shepheard
Blend 1 cup extra-firm tofu, 4 T Vegg yolk, 1 cup Pure Almond Almond Milk-Vanilla, 1 T sugar, 1/2 t vanilla. Pour into festive glass. Sprinkle with 1/8 t nutmeg.
HOLLANDAISE SAUCE -
by Sandra DeFino
3 Tbs The Vegg
1/8 tsp dijon mustard
1/2 Tbs lemon juice
1/4 cup melted vegan margarine
Blend The Vegg, mustard, lemon juice and margarine.
Chill until desired consistency is achieved.
VEGG BREADING - by Sandra DeFino
Dip tofu (pictured) or other food into whole wheat pastry flour, roll over several times, then dip into Vegg Yolk, roll over several times, then dip back into flour, roll over several times, then back into Vegg Yolk, finally dip in fine bread crumbs. Bake or fry.
VEGG CREAMY NOODLE SOUP (REPLACEMENT FOR NON-VEGAN CREAMY CHICKEN NOODLE SOUP) - by Sandra DeFino
Mix 6 T Vegg Yolk with 2 t vegetable oil. Stir in one pkg Manischewitz Matzo Ball Mix. Add to 12 cups boiling water. Stir. Add 1/4-1/2 box whole wheat angel hair pasta (broken into appoximately 1" pieces, and three teaspoons Instant Bouillion Chicken Flavor (vegan). Boil until pasta is al dente. Garnish with parsley and serve with sour dough bread.
VEGG CHOCOLATE FUDGE CAKE - by Rocky Shepheard
CARMELIZED APPLES WITH CHERRY SABAYON - by Sandy DeFino
A: Mix 50 ml whisky with 3 t cornstarch. Set aside. B: In other bowl mix 1/8 cup water with 1/8 t konjac. Set aside. C: In yet another bowl mix 40 g sugar, 6 T Vegg Yolk, 1/2 t vanilla and 2 T cherry juice. In top boiler of double boiler add C. Turn heat to med high. After steam heats upper boiler stir in A and B. Steam for 15 min. Garnish over carmelized apple slices.
VEGG "EGG" NOODLES - by Sandy DeFino
In a food processor, blend 2 cups flour, 1/2 cup Vegg Yolk, 1/4 t salt. While blending, stream in 1/3 to 1/2 cup water until a cohesive dough-ball is formed. Remove dough from processor and slice into four equal pieces. On a floured surface, roll out each piece to 1/16 - 1/8 inch thickness. Slice into long strips with a pizza cutter. Allow to dry 4-6 hours if desired. Add noodles to boiling water and boil for 4-5 minutes. Drain and combine with desired sauce or margarine.
VEGG PAN FRITTATA - by Sandy DeFino/Rocky Shepheard
In a small bowl add 1 cup Vegg Yolk. Stir in 3/8 cup of tapioca flour. Mix in 2 cup of pre-cooked rice. Add 1 cup of chopped uncooked spinich (with stems removed). Add chopped sun-dried tomatoes and leaks (or other chopped veggies), salt and pepper, as desired. Put in baking pan and top with bread crumbs and margarine. Bake for 25-30 minutes at 400 degrees F.
VEGG FRENCH VANILLA ICED CREAM - by Sandy DeFino/Rocky Shepheard
In a blender, combine 2c. Silk Coconut Milk, or other non-dairy milk, 3/4c. Vegg yolk, 1/2c. sugar, 1 tsp. vanilla and1/2 tsp. xantham gum. Blend until smooth. Chill mixture in freezer for 10-15 minutes, pour into ice cream maker and follow manufacturer instructions.