Vegans cooking with class - includes recipes

Many of our readers have asked for vegan recipes - those without eggs or dairy products. We want you to help us. If you have vegan recipes you want to share, please send them, along with your name, address, and phone number to: Vibrant Life, 55 West Oak Ridge Drive, Hagerstown, Maryland 21740. For each of your recipes we print, we'll pay you #15.

HARMLESS HAMBURGER

PATTIES

2 cups quick oats

1/2 tsp. sage

1/2 tsp. thyme

1/2 tsp. basil

1 tsp. onion powder

cup water

1/2 cup canned garbanzos,

drained

1 T. soy sauce or Liquid Aminos

1/2 onion, peeled and quartered

1/2 cup walnuts

1/2 tsp. salt

Place oats, sage, thyme, basil, and onion powder in mixing bowl. Blend garbanzos in 1 cut of water. Add onion and walnuts; blend until thoroughly chopped (less than 10 seconds). Add to dry ingredients. Rinse blender with 1 cup water and add to mixture. Mix thoroughly. Let sit 10 minutes. Fry in coated skillet sprayed with Pam over medium high heat. Turn after nicely browned. These freeze well and are great for quick brown-bag meals.

CHARITABLE CHEESE SPREAD

Try this open-faced on toasted whole-grain bread topped with sliced tomatoes and Spike seasoning, available in all health food stores and many grocery stores.

1 cup brown rice, cooked

1/4 cup water

1 2-ounce jar pimentos

2 T. lemon juice

1/3 cup raw cashews, rinsed

1 tsp. salt

1 tsp. onion powder

1/4 tsp. garlic powder

1/4 tsp. dill, optional

In blender, blend all ingredients until creamy and smooth. Add 1/2 teaspoon dill and blend lightly to mix (remember, you don't want to turn the spread green). Keeps in refrigerator 1 week. Tastes great on cracker, too!

EFFORTLESS EGG SALAD

With this sneaky recipe, you can forgo the argument about which came first, the chicken or the egg, because it doesn't matter.

1 pound firm tofu, mashed

2 T. low- or nonfat mayonnaise

2 medium dill pickles, chopped

1 large celery stalk, chopped

1/8 mild onion, finely chopped

1 tsp. chicken-style seasoning

1/2 tsp. Spike seasoning

1/2 tsp. dill, optional

Pinch of cayenne pepper

Drain tofu for 15 minutes, or press aggressively between paper towels (go ahead and smash it, but get water out). Mash tofu with fork on plate. Mix all ingredients together. Serve (Actually, the way to tantalize your family into eating this is to spread a large platter with lettuce leaves, place a circle of sliced tomatoes around the outer e, and pile the "egg salad" in the middle. Serve with pita or whole-grain bread.)

LEISURELY LASAGNA

Unexpected company coming for dinner? With 15 minutes preparation and a few "staple" ingredients on hand, you'll have more than enough time to prepare a crisp tossed salad and toasted garlic bread while this aromatic dish bakes.

Tofu filling: blend thoroughly

1 pound tofu, rinsed

1/2 cup raw cashews, rinsed

1/2 cup water

2 tsp. salt

1 T. nutritional yeast flakes

2 1/2 to 3 T. lemon juice

2 tsp. garlic powder Tomato sauce: mix in large bowl

1 31-ounce jar spaghetti sauce

1 16-ounce can tomato sauce

1 cup water

1/2 tsp. oregano

1/4 tsp. basil Lasagna noodles: do not cook

In 9" x 14" casserole dish, spread some tomato sauce. Lay one row of uncooked noodles on top of sauce. Spread a thin layer of tofu filling over noodles. If you have some fresh spinach, lay a row of spinach over filling. Cover carefully with tomato sauce. Do not mix layers. Repeat, layering 3 more times, ending with sauce, Bake at 350[degrees] F for 1 hour, uncovering last 15 minutes. Garnish with sliced black olives and green onions fanned out. Note: sauce must be thin for noodles to cook properly. Serves 8 to 10.

MACARONI AND CHEESE(*)

If you don't tell the cheese lovers the truth, they'll probably never know the difference. Takes 15 minutes of your time to assemble; add steamed broccoli, dinner rolls, and fresh sliced tomatoes for an attractive and nutritious accompaniment.

Macaroni: cook 4 to 5 cups spiral macaroni in boiling water by bringing to second boil, covering, removing from heat, and letting sit for 6 minutes.

Cheese sauce:

blend

1 cup raw cashews, rinsed

4 ounces pimentos

4 T. lemon juice

6 T. nutritional yeast flakes

2 tsp. salt

1/2 tsp. each onion and garlic

powder

3 cups water (use 1 cup to start)

Crumbs: mix thoroughly

1 cup bread crumbs

2 T. nutritional yeast flakes

(*)Dairy-free

Combine drained macaroni and cheese sauce (sauce will be thin) and place in 9" x I 4" dish. Cover and bake at 350[degrees] F for 40 to 45 minutes. Uncover, add crumbs, and bake an additional 15 minutes. Serves 6 to 8.

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