Apple Bread

Apples and tempting spices are blissfully married in this quick and delicious bread. 

Preparation

Preheat the oven to 350°F. Mist an 8½-inch x 4½-inch loaf pan with nonstick cooking spray, and set it aside.

Place the dry ingredients in a large mixing bowl, and stir them together.

Place the wet ingredients in a medium mixing bowl, and stir them together until they are well combined.

Pour the wet ingredients into the dry ingredients. Mix just until the dry ingredients are evenly moistened. Fold the diced apples, raisins, and walnuts into the batter, making sure they are evenly distributed.

Spoon the batter into the prepared loaf pan. Place the loaf pan on the center rack of the oven, and bake the bread for about 50 minutes, or until a cake tester inserted in the center tests clean.

Remove the bread from the oven using oven mitts or pot holders. Turn it out of the loaf pan onto a cooling rack and carefully turn it upright. Allow the bread to cool completely before slicing or storing it. Wrap the cooled bread tightly and store it at room temperature for up to 3 days or refrigerate it for up to 7 days. 

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Ingredients

  • DRY INGREDIENTS: 
  • 2 cups whole wheat pastry flour 
  • 2 teaspoons Red Star® nutritional yeast 
  • 2 teaspoons baking powder (such as Rumford) 
  • 1¼ teaspoons ground cinnamon one teaspoon baking soda 
  • ¼ teaspoon ground nutmeg 
  • WET INGREDIENTS: 
  • ½ cup applesauce 
  • ½ cup low-fat, nondairy milk 
  • ½ cup pure maple syrup 
  • 2 Tablespoons canola oil 
  • 1 teaspoon vanilla extract
  • 1 medium Granny Smith apple, peeled and cut into small dice 
  • ½ cup golden raisins 
  • ½ cup coarsely chopped walnuts 

Peanut Butter Banana Smoothie

Preparation

Combine all ingredients in a blender. 

Blend on high until smooth and creamy. 

Taste and adjust sweetness or thickness (e.g., add more plant-based milk for a thinner texture). 

Pour into a glass and enjoy immediately! 

For a protein boost, you can add protein powder to the smoothie. Vanilla protein powder is excellent with this smoothie. 

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Ingredients

  • 1 cup plant-based milk of choice 
  • 1 serving vegan vanilla protein powder 
  • 2 tbsp nutritional yeast
  • 2 tbsp natural peanut butter
  • 1 large frozen banana 

Elegant Bean Pâté

Meaty Great Northern beans are blended with a prudent mix of vegetables to create a magnificent spread any host would be proud of. Of course, it also makes a fabulous sandwich filling. 

Yield: 2 cups 

Preparation

  1. Place the oil in a 9-inch or 10-inch skillet, and heat it over medium-high. When the oil is hot, add the onion, mushrooms, carrot , and garlic, and saute them for 10 minutes.
  2.  
  1. Place the sauteed vegetables, beans, nutritional yeast flakes, and soy sauce in a food processor fitted with a metal blade, and process until the mixture is fairly smooth. You will need to stop and start the processor occasionally to stir the mixture and scrape down the sides of the work bowl. The finished product should be very thick with a bit of texture to it.
  2.  
  1. Stir in the parsley, or add it to the mixture in the food processor, and pulse until it is evenly distributed.
  2.  
  1. Transfer the mixture to a storage container, and chill it in the refrigerator for at least two hours before serving. It will keep for about a week. 
  2.  

The Cook’s Secrets : 

The fastest and easiest way to prepare the onions, carrot and mushrooms is to pulse them briefly in a food processor fitted with a metal blade. The same food processor can then be used to puree the Pâté.

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Ingredients

  • 1 Tablespoon olive oil 
  • 1 cup minced onions
  • 1 cup minced mushrooms 
  • 1 medium carrot, very finely chopped 
  • 2 large cloves garlic, minced or pressed 
  • 1 ½ cups cooked or canned Great Northern beans, rinsed well and drained 
  • 2 Tablespoons Red Star® nutritional yeast 
  • 1 Tablespoon soy sauce 
  • ¼ cup minced fresh parsley 

Spaghetti Squash Casserole

Spaghetti squash, also called vegetable spaghetti, is a unique summer squash. When the flesh is cooked and then scraped with a fork, the resulting strands resemble spaghetti pasta. Spaghetti squash has a tough, pale green or yellow exterior, and its spaghetti-like interior is golden in color with a firm, slightly crunchy texture. You can top it with tomato sauce (just like spaghetti pasta) or include it in a casserole such as this one. 

Yield:: 6 servings 

Preparation

  1. Preheat the oven to 450°F. Spray a baking sheet with nonstick cooking spray and set it aside. Spray a wide, shallow, 2-quart casserole dish with nonstick cooking spray and set it aside.
  2.  
  1. Carefully slice the spaghetti squash in half lengthwise. Scoop out the seeds with a large spoon and discard them. Place the squash, cut side down, on the prepared baking sheet. Bake it for 35 to 45 minutes or until tender when pierced with a fork. Let the squash cool until it can be comfortably handled. Then, scrape the flesh with a fork and place it in a large mixing bowl. Reduce the oven heat to 400°F.
  2.  
  1. Meanwhile, place 1 tablespoon of olive oil in a large skillet and heat it over medium-high. When the oil is hot, add the onion and saute it for 5 minutes. Add the mushrooms, garlic, basil, and oregano, and saute for 5 minutes longer. Add the tomatoes and continue to saute until the tomatoes are softened and most of the liquid has evaporated.
  2.  
  1. Combine the remaining ingredients except the nutritional yeast flakes and the remaining tablespoon of olive oil in the mixing bowl with the squash. Add the sauteed vegetables and herbs and mix until thoroughly combined.
  2.  
  1. Pack the mixture into the prepared casserole dish, and smooth out the top. Sprinkle the nutritional yeast flakes over the casserole, and drizzle the remaining olive oil over the top.
  2.  
  1. Bake the casserole uncovered for 40 minutes or until it is golden brown, bubbly, and hot. 
  2.  

The Cook’s Secrets: 

To make fresh bread crumbs, whirl torn pieces of bread in a food processor fitted with a metal blade until they are finely crumbed. 

For dry bread crumbs, prepare fresh bread crumbs as directed above. Then, spread the crumbs in a thin layer on a dry baking sheet. Place the crumbs in a preheated 200°F oven until they are dry, about 1 hour. Measure out the amount you need, and store any leftover crumbs in an airtight container at room temperature. Alternatively, purchase packaged whole wheat bread crumbs. They are available in natural food stores and many supermarkets.

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Ingredients

  • 1 medium spaghetti squash (about 8 to 9 inches in length) 
  • 1 Tablespoon olive oil 
  • 1 cup chopped onions 
  • 2 cups sliced mushrooms 
  • 2 cloves garlic, minced or pressed 
  • 1 teaspoon dried basil leaves 
  • ½ teaspoon dried oregano leaves 
  • 2 medium tomatoes, chopped 
  • ½ pound reduced-fat regular tofu (firm), rinsed, patted dry, and well mashed 
  • 1 cup dry or fresh whole grain bread crumbs, packed (see The Cook’s Secrets below)
  • ¼ cup minced fresh parsley, or 1½ Tablespoons dried parsley flakes 
  • 1 teaspoon salt, or to taste 
  • 1/s teaspoon ground black pepper, or to taste 
  • ½ cup Red Star® Nutritional Yeast 
  • 1 to 2 Tablespoons olive oil 

Cheddary Pie Crust

Preparing flaky, whole grain pastry is not particularly difficult-the secret is in the technique. Work quickly and handle the dough as little as possible to guarantee the flakiest results. Use this simple, delicious crust for any sweet or savory pie. 

Yield: one 9-inch crust (8 servings) 

Preparation

  • Have ready one 9-inch pie plate. Place the flour, nutritional yeast flakes, and salt in a large mixing bowl, and stir them together. 
  • Cut in the oil with a pastry blender or fork until the mixture resembles coarse crumbs.  
  • Sprinkle the milk or water over the flour mixture, tossing gently with a fork to lightly moisten the dry ingredients. The flour should be evenly moistened enough so it will hold together, but it should not be damp or soggy. (Too much liquid will make the dough sticky; not enough liquid will make it dry.) With your hands, quickly form the dough into a ball, handling it as little as possible.  
  • Place the dough between 2 sheets of waxed paper, and roll it out into a circle 

The Cook’s Secrets: 

Lightly moistening your countertop with water will help to keep the waxed paper from sliding. 

 

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Ingredients

  • 1 cups whole wheat pastry flour 
  • cup Red Star® Nutritional Yeast 
  • ¼ teaspoon salt
  • ¼ cup corn oil or canola oil 
  • approximately 3 to 6 Tablespoons cold, low-fat, nondairy milk or water, more or less as needed 

Golden Gravy

Preparation

Place the flour in a dry 2-quart saucepan, and toast it over medium heat, stirring constantly, until it is lightly browned and fragrant. 

Remove the saucepan from the heat and stir in the nutritional yeast flakes. Gradually whisk in the water or vegetable broth, soy sauce, and oil until the gravy is very smooth. Then whisk in the seasonings.  

Cook the gravy over medium heat, stirring almost constantly with the wire whisk, until it is thickened, smooth, and bubbly. Serve at once. 

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Ingredients

  • ¼ cup whole wheat pastry flour 
  • ¼ cup Red Star® nutritional yeast 
  • 1½ cups warm water or vegetable broth
  • 2 Tablespoons soy sauce
  • 1 Tablespoon olive oil
  • ¼ teaspoon onion granules 
  • ⅛ teaspoon ground black pepper, or to taste

Apple Bread

Preparation

Preheat the oven to 350°F. Mist an 8½-inch x 4½-inch loaf pan with nonstick cooking spray, and set it aside. 

Place the dry ingredients in a large mixing bowl, and stir them together.  

Place the wet ingredients in a medium mixing bowl, and stir them together until they are well combined. 

Pour the wet ingredients into the dry ingredients. Mix just until the dry ingredients are evenly moistened. Fold the diced apple, raisins, and walnuts into the batter, making sure they are evenly distributed.  

Spoon the batter into the prepared loaf pan. Place the loaf pan on the center rack of the oven, and bake the bread for about 50 minutes, or until a cake tester inserted in the center tests clean.  

Remove the bread from the oven using oven mitts or pot holders. Turn it out of the loaf pan onto a cooling rack, and carefully turn the bread upright. Allow the bread to cool completely before slicing or storing it. Wrap the cooled bread tightly, and store it at room temperature for up to 3 days, or refrigerate it for up to 7 days. 

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Ingredients

DRY INGREDIENTS:

  • 2 cups whole wheat pastry flour 
  • 2 teaspoons Red Star® nutritional yeast 
  • 2 teaspoons non-aluminum baking powder (such as Rumford)
  • 1¼ teaspoons ground cinnamon
  • 1 teaspoon baking soda 
  • ¼ teaspoon ground nutmeg 

WET INGREDIENTS:

  • ½ cup applesauce 
  • ½ cup low-fat, nondairy milk 
  • ½ cup pure maple syrup 
  • 2 Tablespoons canola oil 
  • 1 teaspoon vanilla extract 
  • 1 medium Granny Smith apple, peeled and cut into small dice 
  • ½ cup golden raisins 
  • ½ cup coarsely chopped walnuts

Classic White Uncheese

Use this versatile, all-purpose “uncheese ” to lend a rich, dairy-free, cheesy flavor to any recipe. Grate it with a gentle touch to use on pizza , slice it to use as a sandwich filling, cube it and let it melt into dairy- free cream sauces or sou ps, or add it to casseroles. 

“Uncheeses” do not have the stretch that melted dairy cheeses do as this is obtained only by using casein, the protein in cows’ milk. However, uncheeses will get soft, melty, and gooey when heated and will brown nicely when broiled (so watch closely!). Although homemade uncheeses are not aged or cured, a tangy, sharp flavor is impart ed by using a small amount of light miso. Wherever you would typically use dairy cheese, you can use this delightful nondairy replacement. 

Yield:: 1¼ cups (10 ounces) 

Preparation

  • Lightly oil either a 1¼-cup (10-ounce) heavy plastic storage container (rectangular or round) with a lid, a miniature bread loaf pan, a small bowl with a rounded bottom, or another small container of your choice (see The Cook’s Secrets on next page), and set it aside. 
  • Place the tofu, nutritional yeast flakes, tahini, lemon juice, miso, onion granules, salt, and garlic granules in a blender or food processor fitted with a metal blade. Set aside.  
  • Place the water and agar flakes in a 1-quart saucepan. Bring to a boil, then reduce the heat to medium-high and simmer,stirring frequently, until the agar is dissolved (about 5 minutes).  
  • Pour the agar mixture into the blender or food processor containing the other ingredients.  
  • Process until the mixture is completely smooth. You will need to work quickly before the agar begins to set, but it is important to thoroughly process the mixture. Stop the blender or food processor frequently to stir the mixture and scrape down the sides of the jar or work bowl. 
  • Pour the mixture into the prepared container (from step #1). Use a rubber spatula to remove all of the blended mixture. Place the open container in the refrigerator to let the uncheese firm up. When it is firm and no longer warm to the touch, cover the container with a lid or plastic wrap. Let the uncheese chill for several hours before serving. It will be kept in the refrigerator for about 10 days. 

American-Style Uncheese: 
Blend in ¼ cup (2 ounces) drained pimiento pieces, processing until no flecks from the pimientos are visible. This will make a naturally orange-colored uncheese.  

Hot Pepper Uncheese:
Stir in 4 tablespoons finely chopped and well-drained canned chilies or ¼ to ½ teaspoon crushed hot red pepper flakes into the blended mixture before pouring it into the mold.  

Olive Uncheese:
Stir in ¼ cup sliced, pimiento-stuffed green olives or sliced black olives into the blended mixture before pouring it into the mold.  

Dilled Uncheese: 
Stir in 1 teaspoon dried dill weed into the blended mixture before pouring it into the mold.  

Mexican Style Uncheese: 
Blend in 1 teaspoon of chili powder, ½ teaspoon dried oregano leaves, and 1 clove of garlic, minced or pressed.  

Italian-Style Uncheese: 
Blend in ½ teaspoons dried basil leaves, ¼ teaspoons dried oregano leaves, ¼ teaspoons dried marjoram leaves, and 1 clove garlic, minced or pressed.  

French-Style Uncheese: 
Blend in 1 teaspoon of dried basil leaves, ½ teaspoon of dried thyme leaves, ¼ teaspoon of dried marjoram leaves, ¼ teaspoon of ground black pepper, a pinch of ground rosemary, and 1 clove of garlic, minced or pressed.  

Smoky Uncheese: 
Blend in ¼ teaspoon liquid hickory smoke or more to taste.  

The Cook’s Secrets: 
Agar, also known as agar-agar and kanten, is an odorless, tasteless sea vegetable. It is a natural thickener and an excellent substitute for gelatin, which is a slaughterhouse by-product. Agar is available in three forms: sticks, flakes, and powder. The flakes tend to provide the most consistent results and are the only form I recommend. Agar can be found in the macrobiotic section of natural food stores or ordered through mail-order sources that sell macrobiotic products. Store agar in an airtight container at room temperature. It will be kept indefinitely.  

If desired, other containers of varying shapes may used to mold the uncheese. Select a container with straight sides or edges that fan out at the opening in order to easily remove the uncheese. For a domed uncheese, use a round-bottomed bowl. For a cylinder-shaped uncheese, use an insulated plastic hot beverage container with smooth, straight sides. Small molds designed for jelled desserts are also a good choice. 

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Ingredients

  • ¼ pound reduced-fat regular tofu (firm), rinsed, patted dry, and crumbled 
  • 3 Tablespoons Red Star® nutritional yeast 2 to 3 Tablespoons tahini 
  • 2 Tablespoons fresh lemon juice 
  • 1½ Tablespoons light miso 
  • 1 teaspoon onion granules 
  • ¾ teaspoon salt 
  • ¼ teaspoon garlic granules 
  • ¾ cup water 
  • 3 Tablespoons agar flakes (see The Cook’s Secrets below) 

Vegan Garlic Aioli

Preparation

In a powerful blender, blend all the ingredients together until smooth.  

Add extra water, one tablespoon at a time if the Aioli is too thick to blend. 

Store refrigerated. 

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Ingredients

  • Raw Cashews (soaked in veg stock for 8 hours, drained) 2 ½ Cup 
  • Garlic, Fresh Roasted 1/3 Cup 
  • Olive Oil ¾ Cup 
  • Water ¾ Cup 
  • Onion Powder 1 ¼ tsp 
  • Garlic Powder 1 ¼ tsp 
  • Salt 2 tsp  
  • Red Star Nutritional Yeast, Flakes 2 ½ Tbs  
  • Rice Vinegar 2 ½ Tbs 

Chili Rolls

These simple sandwiches make a quick and satisfying lunch. Serve them with pickle spears on the side, if you like. 

Preparation

Steam the tempeh for 20 minutes. Let it cool until it can be easily handled. Grate the tempeh on the coarse side of a grater, and place it in a medium mixing bowl. Stir in the remaining ingredients except the buns, and mix well. 

Place the buns on a dry baking sheet, cut side up. Spread the tops evenly with the tempeh mixture, spreading it to the edge of each bun. (This will help to keep the edges of the bun from burning.) 

Place the sandwiches under the broiler for 4 to 5 minutes. Watch closely so the sandwiches do not burn. 

Serve the sandwiches hot. They may be eaten by picking them up with your hands, or you can use a knife and fork. 

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Ingredients

  • 8 ounces (½ pound) tempeh 
  • 4 tablespoons tomato paste 
  • ¼ cup water 
  • I teaspoon dried oregano leaves 
  • I teaspoon chili powder 
  • I teaspoon soy sauce 
  • I to 2 teaspoons Red Star® nutritional yeast 
  • ½ teaspoon salt 
  • Several drops Tabasco sauce, to taste 
  • 4 whole grain buns, split in half