Ready to get that meal started? Begin with these and you'll be an all-star host! Just click on the most tempting-looking and you're on your way!
1 1/2 c. almonds
2 stalks celery
1 green pepper
1 jar pimentos
Vegenaise or soy mayonnaise
Sweet pickle relish, optional
honey, optional
Place all ingredients in a food processor & process til smooth. Stir in something red such as pimentos or red pepper. Add sweet pickle relish to taste. Moisten with Veganaise. Season with
All Purpose Veggie Salt & honey.
Baba Ghannouge
1 large eggplant
1 clove of garlic diced
3/4 cup tahini sauce*
1 tsp. Liguid smoke, Bakon Yeast, Smokene or smoked nutritional yeast
Peel eggplant and cut in 1 inch squares then soak in salt water for one hour drain and squeeze out extra water place on a baking sheet spread out eggplant single layer and cook until tender
Place eggplant and tahini sauce minced garlic and liquid smoke in a food processor or blender food processor is better and whiz until chunky smooth. Serve with flat bread
Or its great stuffed in celery sticks.
1 box frozen chopped broccoli (10 oz)
4 oz. soy cream cheese
1 t. dry basil
1 loaf frozen garlic bread
Cook broccoli till tender and drain well. Preheat oven to 400 Degrees. Put broccoli, cream cheese and basil in a blender or food processor. Add
Parma Zaan. Mix. Spread on garlic bread slices. Bake 10-15 min. or till bread is toasted and mix is heated through. Serve hot on tray.
3 cups sliced carrots
3/4 cup chopped onion
3 cloves garlic, minced
2 tablespoons olive oil or cooking oil
1 tablespoon curry powder
1 teaspoon ground cumin
1-15-ounce can white kidney (cannellini) beans, rinsed and drained
Thinly sliced green onion (optional)
In a covered medium saucepan, cook carrots in a small amount of boiling water about 15 minutes or until very tender. Drain.
Meanwhile, in a small skillet, cook onion and garlic in hot oil until tender. Stir in curry powder and cumin. Transfer carrots and onion mixture to a food processor; add white kidney beans and salt. Cover and process until smooth. Transfer to a serving bowl; cover and chill for 4 hours to 3 days. Tote spread, vegetable dippers (if using), and sliced green onion (if using) in an insulated cooler with ice packs. Tote crackers, melba toast, and French bread slices (if using) in an airtight container. If using, garnish with green onion. Serve with crackers, melba toast, toasted French bread slices, or vegetable dippers. Makes 3 cups spread.
2 dozen corn tortillas
3/4 c. water
1 T. garlic powder
In a spray bottle, place water,
sea salt and garlic. Shake. Cut tortillas into pie shaped wedges. Spray each tortilla with water. Spread on a baking sheet and toast 300 till crisp. If you don't have a spray bottle, just dip the tortillas in the seasoned water. It is easiest to cut the tortillas in pie shapes with sissors. Crunch them and enjoy that you are eating oil free chips with the same corn taste. They are best freshly made. They need to be re-baked if they are left in humidity.
2 c. Soy sour cream
2 T. Beau Monde seasoning
4 green onions, minced, tops and bottoms
1 c. soy mayonnaise
Directions: Mix and use on raw vegetables. Makes 3 cups.
2-15 oz. cans Pinto beans, drained slightly
1-4 oz can green chilies, diced
1 T. lemon juice
1 T. onion powder
1/2 t. garlic powder
1 T olive or canola oil
Pulse beans in blender with lemon juice, onion powder, garlic powder, salt and oil until broken up, but not smooth. Add chilies and pulse slightly to mix. Serve warm or cold with chips or crusty breads.
2 cups dried banana chips
1 c. raw sunflower seeds
1-12 oz can unsalted peanuts
2 c. dried fruit bits, apricots, pineapple, apple or mixture
2 c. carob chips
Pour all ingredients into plastic bag and zip the top. Shake gently till everything is mixed. Put into plastic bags ready for lunch boxes. Keeps longer when refrigerated or kept in a cool dry place. Makes 9 cups of mix.
Aluminum foil
1 Ear of corn
3 T. crushed ice
1 T. non-hydrogenated margarine
Put corn in the center of foil with the shiny side in. Add tablespoons crushed ice and 1 tablespoon butter. It's important to wrap the corn with the aluminum foil so that the edges of the foil are crimped and sealed securely so that as the ice melts, the liquid will be retained in the foil pocket. Make an envelope with the foil and double fold the edges, then place the seams on the top. Place the corn pockets on the hot grill and cook for 30 minutes or so, turning over half way through. Length of cooking time will vary depending cooking time.
Option: Sprinkle Saucy Ranch Seasoning on corn. Delicious.
1- 28 oz can diced tomatoes
1- 14.5 oz can of tomatoes and chilies or Rotel
2 cloves of garlic
1 med diced onion
6 tbs fresh cilantro
1/2 dices green pepper
Directions: Mix and then blend in blender if you like a smoother salsa or just whiz the tomatoes and leave the other veggies chunky serve or let marinate a little its your choice.
2 T. olive oil
or 1/2 t. garlic powder
10 slices multi-grain bread, sliced and cut into 1 inch cubes
Heat oil and garlic in saucepan, toss in cubes and stir for 5-7 min till browned. Blot on clean paper towel. Serve in soups or add to the top of casseroles.
1 t. onion powder
1 t. basil
1 t. paprika
10 slices whole wheat bread
1/4 c. Non-hydrogenated margarine
Mix seasonings together. Spread margarine on each slice of bread. Cut bread into cubes that are 1 inch. Combine herbs in a small paper bag and shake till mixed. Put 1/2 the bread crumbs in and shake vigorously. Put on baking sheet in single layer. Repeat. Bake in slow oven for an hour. Make sure bread is completely dry.
2 ripe avocados
3 tbsp. fresh Lemon juice
3 Tbs. mayonnaise of your choice
1 tomato diced small
2 Tbsp. onion minced very tiny
shake of cumin
(optional) 1/3 cup salsa if using for chip dip its great!
Separate tops and bottoms of the pita bread. Cut into pie shaped wedges or cracker sized pieces. If using oil, mix in a bowl to coat and sprinkle with seasonings. (If not using oil, in a spray bottle, fill with water, mix in garlic and
sea salt.) Sprinkle last with paprika. Place on a cookie sheet. Bake 250 for 10 min.
canned artichoke hearts (whole have less spines)
3/4 c. Vegennaise
Pulse artichokes in blender until chopped, but not smooth. Mix in bowl with Vegennaise and Parma Zaan Sprinkles. Place in baking dish & garnish with paprika. Bake at 350 for 30 minutes. Serve with crackers or Olive oil basted crusty bread slices. Makes approximately 2 C.
1 c. soy or Vegannaise Mayonnaise
1 T dried chopped chives
2 T. water
Serve with raw vegetables like broccoli, cauliflower, carrot sticks, celery sticks or mushrooms.
From Our Customers:
Delicious. Great for salad
Jose Salabar, Grand Rapids, MI
Yum..that is really good.
Beatrice Pacer, Hudsonville, MI
That would be great on a spring mix. I think it tastes very rich.
Linda Yaste, Holland, MI
It tastes great even our of the shaker. I love the lemony taste. It would be good on asparagus. John Di Pinto, Baltimore, MA
Wow, that would be good on tomatoes.
Rosie Knapp, Corbin, KY
That would make a good tartar sauce if I added pickle relish.
Peggy Hoffmeister, White Lake, WI
I like it. It is good. How convenient to have a seasoning like that you can use on so many things.
Sergio Ramos, Wyoming, MI
I soaked my tofu in lemon juice and then breaded it with this and cornflake crumbs. Delightful.
Jill Rentlet, Frost, MD
1/2 c. bread crumbs
1 block frozen tofu, thawed
Mix crumbs and seasoning. Coat the tofu sticks by dipping in soymilk then rolling in seasoned crumbs. May either fry in oil or put on cookies sheet and bake at 350 till browned.
2 mangos, cubed
2 cans black beans, unseasoned and rinsed
1/4 of a red onion, chopped fine
4 T. maple syrup
Juice from 1 lemon
Combine all ingredients and serve with corn/tortilla chips.
This is sensational. Found it at a church in Grand Rapids. Couldn't get enough.
1 lb. firm tofu, drained and mashed
1 T. catsup
2 celery stalks, chopped fine
1/2 c. salsa, medium or hot
2 T. mayonnaise
Mix together and serve with corn chips.
Day old bread
lemon juice, fresh
olive oil
garlic salt
parsley
Cut day old bread into 1 inch cubes. Put bread squares in a pan with low heat. Squeeze lemon juice and drizzle olive oil over the bread squares. Then, sprinkle garlic salt and parsley on the croutons and cook over low heat for an hour stirring occasionally. Serve with your salad and enjoy.
1/2 c. low fat margarine or olive oil
1/2 c. mayonnaise of your choice
1/2 small can of chopped black olives
1/8 c. minced dry onions or dried minced garlic
Preheat oven to 400F. Mix 1/2 c. softened margarine or olive oil, 1/2 c. mayonnaise, 1/2 small can of chopped black olives,
Parma Zaan Cheese, and dry onions or garlic. Add
Greek Isle Seasoning. Spread on French or Greek Bread that has been sliced lengthwise. Let bake until toasted on the edges approximately 5-7 minutes. Serve hot.
People can substitute different things for this recipe with great success. Instead of olives, try dried tomatoes or capers.
For Bruschetta Appetizer
Make as above but add 1/8 c. sun dried tomatoes for a bruschetta appetizer. Serve on dry toasted bread.
From our Customers:
This is a fabulous recipe to bring to office parties. Everyone is trying to figure out what it is made of and it makes a big hit.
Kimberly Allred, Mass.
"This is to die for."
Gloria Haworth, Charleston, WV
We make this for special occasions. Everyone loves it
Jim Artis, Three Rivers, MI
Hard to stop eating this. Keeps in the refrigerator for a while, too.
Pauline Cameron, Pulaski, VA
2 tablespoons low-fat mayonnaise
12 slices Whole Grain Bread
Preheat the broiler. In a medium bowl, mix the mayonnaise, Parma Zaan Seasoning, and garlic to make a thick paste. Spread Parma Zaan mixture onto slices of bread, and arrange on a baking sheet. Broil for 2 to 5 minutes, checking frequently, until toasted and bubbly.
2 cups chopped, peeled fresh peaches
1/4 cup chopped sweet onion
3 tablespoons lime juice
2 to 3 tablespoons finely chopped, seeded fresh jalapeno peppers
1 clove garlic, minced
1 tablespoon snipped fresh cilantro
In a medium mixing bowl stir together peaches, onion, lime juice, peppers, garlic, and cilantro. Cover and chill for 1 to 2 hours. Makes 2 cups (sixteen 2-tablespoon servings).
6 whole wheat pita bread pockets
1/2 t.
All Purpose Veggie Salt
1/2 c. water
1-2 t. olive oil (optional)
Garlic powder
Paprika to taste
Chili powder or cayenne (optional)
Cut pita bread into 6 pizza shaped slices with sissors. Mix water and oil together and put in a spray bottle. Add
2 Pita Breads, cut into triangles
2 T. oil
Preheat oven to 300 degrees. Open the triangle to separate layers. Brush with oil or spray with oil. Put on baking sheet and bake for 12-15 minutes.
DIP
1/2 frozen pkg. spinach, thawed and drained
1 green onion chopped top and bottom
2 T. pine nuts, toasted
2 t. lemon juice
1 T. soymilk
Stir together and chill for a few hours before serving with pita chips.This is great in tofu omelets, on pasta or in a baked potato.
1 c. Cheerios
2 c. Wheat Chex
2 c. Rice Chex
2 c. Corn Chex
2 c. pretzel sticks
1/2 c. apple juice
5 t. Vegan Worcestershire sauce
1/2 t. garlic powder
1-24 oz onion powder
1/2 t.
sea salt
1/2 c. olive oil or margarine melted.
Combine cereals and pretzels. Combine juice, sauce, seasonings and then mix them into the dry. Spread thinly on cookie sheet. Bake 300 for 30 min. After 15 min, stir. Cook the remaining 15 min till golden. Remove and let cool.
2 c. drained, cooked garbanzos
1/2 c. polished sesame seeds
3 T. lemon juice
1 T. dried parsley
Blend in food processor and serve. Great when used as a bread spread or mayonnaise. Cutting just 1 t. of oil or margarine from your diet everyday will leave you 4 lbs. lighter per year.
4 slices bread, 1/2 inch cubes
1 T minced fresh parsley
2 T. olive oil
Put all ingredients in a bowl and toss. Spread on baking sheet. Bake 15 minutes. Turn them over and bake for 10 minutes now.
1 cup dairy or soy sour cream
1 cup dairy or soy mayonnaise
Mix together and let set for several hours. Serve with carrots, broccoli, celery, mushrooms or chips.
1/8 t.
All Purpose Veggie Salt
1-10 oz. box frozen, chopped spinach, thawed and squeezed dry
1 box of Mori-nu tofu,
3 T. minced garlic
1-8 oz can sliced water chestnuts.
Drain tofu and pat with paper towel. Blend in a food processor till smooth. Add half of spinach and blend. Mix in drained chestnuts, mayo, seasonings and stir. Refrigerate for 1 hour.
1 cup firm tofu or 1/2 a brick
1 cup grated vegan cheddar cheese
1/2 cup tofutti cream cheese
1 tsp.
1/4 cup onion diced very small
1/4 cup green pepper diced very small
2 Tbs. Vegenaise
1-10 oz. pkg. Frozen spinach thawed and drained
1-6 oz. Jar artichoke hearts chopped small
In a medium bowl crumble the tofu till it looks like feta cheese. Now add the cream cheese and mix together well then all the other ingredients and mix well. Take five to six 8 inch whole wheat tortillas and spread the mixture on them and then roll and refrigerate for a couple of hours. If needed for immediate use slice in the desired width and then roll up and use a tooth pick to secure the ends. 4-6 servings.
8-1/2 sun dried tomatoes in oil
6 oz tofu, medium
20 fresh leaves of fresh basil.
13 oz artichokes, packed in water
Blend in food processor, adding oil (take out 2 1/2 Tablespoons first) from tomatoes little by little. Serve on Dried Toast.
6 sun dried tomato halves
1 c. boiling water
2-3 T. finely chopped
1 baquette, whole grain
Pour boiling water over the tomatoes and garlic and set aside for 30-60 minutes. Slice baquettes in 1/2 in thick slices. Arrange on an aluminum foiled line (or parchment paper) cookie sheet. Bake until crisp for 10-15 min. Should be crunchy. Pour water off the tomatoes and garlic, drain well.. Mix in seasonings. Spread each piece with tomato mixture.
Basic Recipe
8 oz tofu, drained and blended
2 T. lemon juice
Mix in blender. Add following ingredients to make your favorites:
Garlic Dill Dip
Garlic Dip
and a few sprigs of parsley, fresh
Onion Dip
to taste
2 c. roasted , unsalted peanuts
1/2 c. dried cranberries
1 c. Quaker Oatmeal Squares Cereal
1 c. banana chips, sweetened
1/2 c. sunflower seeds, raw
1/2 c. walnuts, raw or roasted
Mix and store in baggies in a cool place. Grab as needed.
1 c. water
1 T cornstarch
3/4 c. chopped dried papaya
1/4 c. soy milk powder
3 rings unsweetened pineapple
1 t. coconut extract
2 apples, cut in chunks
2 c. fresh strawberries
Dissolve cornstarch into the water and cook till clear. Stir constantly. Combine ingredients up to coconut extract. Blend till smooth.Pour into a fondue pot. Arrnage bowls of fruit chunks and waffles on table. Provide forks for dipping fruit and waffle pieces into the fondue.
1 c. canned black beans, rinsed & drained
1 small papaya or mango, peeled, seeded and chopped (about 3/4 C)
1/2 c finely chopped fresh pineapple or 1-8-oz can crushed, drained
1 med. orange, peeled, sectioned and finely chopped (or 1/3 C)
1/4 c. thinly sliced green onions
1/4 c.finely chopped red sweet pepper
2 T. snipped fresh cilantro
1 T. lime or lemon juice
3 small kiwifruit, peeled and finely chopped (or about 2/3 C)
Stir together black beans, papaya or mango, pineapple, orange, green onions, sweet pepper, cilantro, and lime or lemon juice in a medium mixing bowl. Cover and chill for 4 to 24 hours. Stir in kiwifruit. Transfer to serving dish using a slotted spoon. Serve with tortilla chips. Makes about 3 1/2 cups. Be sure to add the kiwifruit just before serving so the salsa doesn't become too juicy.
3/4 cup sun-dried tomatoes, fresh, not oil-packed
1 tablespoon extra-virgin olive oil
1 teaspoon aged lemon juice
2 teaspoons extra-virgin olive oil
3/4 cup red onion, thinly sliced
1 large zucchini, trimmed and cut into thin strings (about 3 1/2 cups)
Puree garlic and sun-dried tomatoes and pulse until coarsely crumbled. Add oregano and pulse. Add
Parma Zaan Sprinkles, 1 tablespoon olive oil and lemon. Pulse until crumbly. Season to taste with veggie salt. Measure 3/4 cup of crumbles, reserving remainder. Heat a large saute pan over medium-high heat. Add 2 teaspoons olive oil and heat. Add onions and saute until limp and just beginning to caramelize. Add zucchini strings and saute gently until zucchini is bright green, about four minutes. Add the sun-dried tomato
Parma Zaan Sprinkles and toss to coat zucchini completely. Adjust seasonings to taste with salt. Serve immediately with reserved crumbles sprinkled on top. Makes four side dish servings.
