The Sexy Vegan Cookbook (9 page)

Break the tofu into manageable chunks and put it in a food processor along with the soy milk, mustard, scramble seasoning, chili flakes, and parsley. Process until smooth.

In a large bowl, combine the tofu mixture, shroom mixture, tempeh bacon, and sausage patties, and stir until well mixed. Use the remaining 1 teaspoon of olive oil to lube up a 5-by-7-inch casserole dish. Add the tofu mixture to the dish, spread it out evenly, and sprinkle the top with the paprika. Bake uncovered for 40 to 50 minutes, or until quiche is set. If you desire a browner top, broil it for 1 to 2 minutes after you take it out of the oven. Garnish with parsley, and let it hang out for 5 minutes before you cut it.

2 cups raw walnuts

¾ cup Sailor Syrup (recipe follows)

2 cups rolled oats

1 teaspoon salt

6 to 8 cups water (8 if you like it creamy, 6 if you like it thick)

½ cup diced dried apricots

Preheat the oven to 350°F. In a baking dish, add the walnuts and pour ¼ cup of the sailor syrup over them. Toss until evenly coated, and bake for 5 to 7 minutes, until browned. Remove from the oven and let cool completely before using.

In a large pot, combine the oats, salt, and water, and bring to a boil. Then turn down to simmer, stirring occasionally. Cook until the oatmeal reaches the desired consistency (thick or creamy), about 10 minutes. Stir in up to ½ cup of the remaining sailor syrup, or until it’s sufficiently sweet. Transfer the oatmeal to 4 bowls, and top with apricots and glazed walnuts.

Store your extra syrup in a tightly closed mason jar in the fridge. It will last at least 4 months.

4 cups Sailor Jerry rum

4 cups unrefined granulated sugar

In a medium pot, bring the rum to a simmer over medium-high heat. Continue simmering until the rum is reduced by half. Add the sugar, and stir until it dissolves. Turn off the heat, and let the syrup cool to room temperature.

1 cup roughly chopped raw almonds

1 cup raw shelled sunflower seeds

¼ cup roasted pepitas (see WTF below)

1 cup rolled oats

8 ounces dried cherries

1 cup almond butter

¼ cup maple syrup

2 ripe bananas, mashed or passed through a potato ricer

Salt

Light oil or vegan margarine for greasing pan

Preheat the oven to 300°F. In a large bowl, combine the almonds, sunflower seeds, pepitas, oats, cherries, almond butter, maple syrup, bananas, and a pinch of salt, and stir until well mixed. Lube up a 9-by-13-inch baking dish with the oil, and pour in the nut mixture. Press the nut mixture all the way out to the edges, making sure it’s in an even layer. Bake for 25 minutes, or until the edges are slightly brown. Remove from the oven, and let cool on the counter for at least 1 hour. Cut into bars by cutting crosswise into quarters, then lengthwise into thirds. Store the breakfast bars in a zip-top bag in the fridge for up to a week.

A pepita is the hulled and usually roasted kernel of a pumpkin seed. You can find pepitas in the Mexican aisle of most grocery stores. If you can only find raw pepitas, simply heat a medium skillet over medium-high heat and toss them in. No oil is needed. Allow them to slightly brown on each side, which should only take a minute or so. You can also roast them in a 350ºF oven for 5 minutes. Let them cool, and they’re ready to use.

2 ripe bananas, broken into thirds

1 cup frozen or fresh berries or other fruit of your choice

1 cup fresh orange juice

2 cups nondairy milk (my favorite is almond milk)

In a blender, combine all the ingredients, and puree.

New England Blam Chowder

Cauliflower and Roasted Fennel Soup

Country Veggie Soup

Minestrone

Onion Soup

White Bean and Kale Soup

Peanut Butternut Squash Soup

Harvest Vegetable Soup

Sambar

SOUP IS MY FAVORITE FOOD.
The Girlfriend says that I’m copying her because it’s her favorite food too. I argue that early on in our relationship, when she said that soup was
her
favorite food, I remember thinking that it was nice, because it was my favorite food too. Since I didn’t say it out loud at the time, however, she’s not giving me credit for it being my favorite food first. I’m not even saying that it was my favorite food first, I don’t really care all that much — but I do not want to be known as a favorite food copier. That I could not bear.

1 cup whole raw cashews

2 teaspoons extra-virgin olive oil

1 cup diced yellow onion

1 cup thinly sliced carrot

1 cup thinly sliced celery

Salt

¼ pound oyster mushrooms, chopped (shiitake mushrooms work too)

1 teaspoon minced fresh thyme

1 bay leaf