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12 slices whole wheat bread
2 Tbsp. Grapeseed Vegenaise
24 spears of asparagus
dried parsley (or other favorite dried herb)
1. Steam asparagus until crisp-tender and set aside. Trim crusts from each slice of bread. With a rolling pin, roll out each slice of bread into thin squares.
2. Spread 1/2 teaspoon Grapeseed Vegenaise on each slice of bread. Place two pieces of asparagus on each slice of bread with the tops of each spear facing out.
3. Roll up each slice of bread and place on a baking sheet. You may need to secure them with a toothpick so they do not unroll. Spray each roll with non-stick oil spray and sprinkle with a little of the dried parsley.
4. Bake at 375 degrees for 5 - 10 minutes or until golden brown. Serve hot or at room temperature.
Yield: 12 servings
These are equally delicious served at room temperature without baking. I like to serve them as an appetizer on a buffet, or as an accompaniment with a bowl of soup for a light lunch or dinner. Make plenty as they go fast!
Cinda Sanner
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1 12oz. pkg. silken tofu
1 4oz. pkg. Mori-Nu Mates lemon crème
2 Tbsp. maple syrup
2 Tbsp. water
1 c. granola (your favorite)
1 c. fresh raspberries or strawberries
1. Place all ingredients in a blender and blend until smooth.
2. Layer pudding, granola and fresh fruit in parfait glasses.
3. Top with fresh fruit and a tiny sprinkling of granola.
Yield: 8 half-cup servings
This recipe is quick and easy and makes a tasty dessert. Other fruits can be used as well.
Linda Johnson
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3/4 c. whole wheat flour
1 c. unbleached white flour
2 Tbsp. sugar
1 Tbsp. baking powder
1/4 tsp. salt
1/4 c. soy margarine
1/2 c. walnuts
1/2 c. dried cranberries
3/4 c. vanilla flavored soy milk
1/4 c. frozen apple juice concentrate, thawed
1/4 tsp. soy margarine, melted, for tops of scones
1. In a large mixing bowl, mix together all dry ingredients. With a pastry cutter or knife, cut in margarine until mixture resembles small crumbs. Add walnuts and cranberries.
2. Mix together soy milk and apple juice concentrate and pour all at once into the dry ingredients. Stir gently until mixture forms a soft dough and pulls away from the sides of the bowl. Be careful not to over-mix. If dough is too dry, add a little soy milk.
3. Turn dough onto kitchen counter and pat gently to flatten to about 1/2" thick. Cut with a 2 1/2" biscuit cutter and place on a non stick baking sheet. Re-roll remaining scraps of dough and cut with biscuit cutter until all the dough is used. Dough can also be cut into wedges, instead of biscuit shapes.
4. Brush tops of biscuits with melted margarine and bake in a 400 degree oven for approximately 10 minutes, or until golden and lightly browned. Serve warm or at room temperature.
Yield: 12 - 2 1/2" biscuits
These scones will melt in your mouth and are good with for afternoon tea or with any meal! Try different kinds of dried fruits such as currants, apricots, dates, prunes, or raisins. A variety of nuts are good too! For orange scones, use orange juice concentrate in place of the apple juice concentrate and add 1 tsp. grated orange rind.
Brenda Walsh
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1 12.3oz. pkg. Mori-Nu tofu, extra firm, drained
1 Tbsp. Bill’s Best Chik Nish seasoning
1/4 tsp. turmeric
1/3 c. sweet pickle relish
1/4 c. Vegenaise
salt to taste
1 loaf bread, uncut
soy margarine
1. In a mixing bowl combine the first six ingredients, mix well but don’t over-mix. There should be pea-sized clumps of the tofu, resembling egg salad. Set aside.
2. Trim crusts from 1 loaf unsliced sandwich bread. Cut loaf horizontally into 1/4 inch slices. Spread each slice with 2 tsp. margarine and 1/2 c. of the tofu mixture. Cut each slice crosswise into halves. Roll up tightly, beginning at narrow end. Secure with wooden picks. Cut each roll into slices about 1/2 inch thick.
3. Garnish with roasted red pepper strips and fresh parsley.
Yield: 64 mini pinwheel sandwiches
These are great to serve anytime you want a light meal. Add a fresh fruit salad and cookies for dessert. They are so easy to make and you can use a whole variety of different sandwich spreads. I like to use several and have a variety to choose from.
Brenda Walsh
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