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Vegan Cooking For Carnivores Let me start off by saying that I am not a chef, and I have never been to cooking school. I learned to cook by watching my parents cook dinner every night and soon developed a love for cooking and especially baking. When I became vegan 12 years ago, I did so because of my love for animals and I realized that I didn’t need to consume animal products to live a healthy life. I didn’t do it because I didn’t like the taste of meat. If someone were to come out with a vegan steak that actually tasted like steak, I would be first in line to buy it. Anyway my point is that becoming vegan didn’t mean that I wanted to live off beans and sprouts for the rest of my life. I started off by modifying recipes I had always used and then as I got more adventurous, and as more meat and dairy alternatives came on the market, I started coming up with new recipes. None of my friends and family are vegan, it’s just me and my husband, so when I have people over for dinner, I like to make sure that they come back. That means making meals that taste like food they are used to. I’ve had several occasions where people have come over for dinner and doubted the food was vegan. The introduction food I make is so much like the real thing that my guests actually think I’ve strayed and put meat or dairy in it. I came up with the idea for Vegan Cooking for Carnivores because I realized that while I think vegan cooking is an easy thing to do, most carnivores panic at the thought of having to cook a vegan meal. I’m not here to tell you to go vegan I simply want to show you how easy it really is to make tasty vegan food that will satisfy even the pickiest meat eaters, so if one day you need to cook for a vegan or decide you’d like to eat less meat and incorporate vegan food in your diet, you’ll know exactly what to do. All About Tofu It’s not as gross as you may think. Tofu (also known as Bean Curd) is made by coagulating soy milk, then pressing the curds into soft white blocks. Tofu on its own has very little flavor, so it can be used in a variety of dishes, both sweet and savory. Tofu is low in calories and high in protein. It is also a good source of iron and is cholesterol free. Silken Tofu Silken tofu has a creamy texture so it works well in sauces, salad dressings and desserts. Silken tofu is often packaged in aseptic boxes that don’t require refrigeration until they’ve been opened. Silken tofu comes in soft, firm and extra firm varieties. Tofu Regular Tofu Unlike silken tofu, regular tofu does require refrigeration. Regular tofu comes in medium firm, firm and extra firm. Firm and extra firm tofu have a very meaty texture so they work well in stir fries and for grilling. Medium firm tofu works well as an egg replacement in scrambled eggs and other egg dishes. Marinated Tofu Because tofu really has no flavor, it’s important that the tofu is seasoned properly. If you grill a slab of tofu with nothing on it, it won’t taste very good. Tofu acts like a sponge, so it’s important to give it flavors to absorb. Whenever I make tofu as a meat replacement, I always marinate it first, usually all day so that it really soaks in. The only problem with this is you have to be prepared in advance. Fortunately, companies are now starting to sell pre-marinated tofu allowing you to simply open the package, heat and serve. Marinated tofu comes in many flavors and can be cut up in bite sized pieces or thick slices perfect for grilling. I have included the following recipes so you can see how I would use the different kinds of unflavored tofu. Silken Tofu Regular Tofu Soft - Spinach Dip Medium Firm - French Toast Firm - Crème Brûlée Firm - Spinach & Mushroom Quiche Extra Firm - Butter Tarts Extra Firm - Crispy Tofu Fingers Spinach Dip 1 package frozen chopped spinach (thawed) Squeeze out any excess liquid from the spinach. Place in a bowl 1 package soft silken tofu and set aside. 1 packet vegan vegetable soup mix or onion Place tofu in a blender or food processor and puree until it is soup mix smooth and creamy. Pour the tofu into the bowl with the spinach, add the soup mix and stir to combine everything. Cover and chill for at least an hour (preferably longer) before serving. Crème Brûlée 1 package firm silken tofu Preheat oven to 325°F. 1⁄2 cup white sugar Puree the tofu in a blender. Add the sugar, soy milk, and both 1⁄2 cup soy milk vanillas. Use the tip of a small knife to scrape the seeds from the 1⁄2 a vanilla bean, split lengthwise vanilla bean. Continue blending the mixture. Add the cornstarch 1 teaspoon vanilla extract and blend till smooth and creamy. Make sure to scrape down the 2 tablespoons cornstarch sides of the blender so that everything is properly incorporated. Pour the mixture into 4 ramekins. Place the ramekins in a large baking dish and pour hot water into the pan going about 2⁄3 up the sides of the ramekins. Be careful not to get any water in the ramekins. Bake for 30-40 minutes. It should feel set when jiggled. Remove the ramekins from the water and allow to cool on a wire rack. Refrigerate for at least 4 hours. When ready to serve cover the tops with a layer of sugar and using a culinary blow torch, heat the sugar till a bubbly crust forms. The blow torch may make the crème brûlée warm so if necessary refrigerate for 15-20 minutes and then serve. Butter Tarts Shells Preheat the oven to 350°F. 2 1⁄2 cups all purpose flour Mix flour and salt in a large bowl. Cut the shortening in with a pastry 1⁄2 teaspoon salt cutter until it is crumbly and resembles rolled oats. 1 cup vegetable shortening In a cup, combine the egg replacer mixture, vinegar and enough 1 teaspoon vinegar water to equal 1⁄2 cup of liquid. Gradually stir mixture into flour. Add The equivalent of 2 eggs using egg replacer enough to make the dough cling together. Add more water if it is powder* not clinging. Gather into a ball and divide into 2 portions. Filling Roll out each portion to desired thickness (I like about 1⁄8” thick) on 1 package extra firm silken tofu a lightly floured surface. If the dough is sticking use more flour on 1 cup corn syrup the board. Flouring your rolling pin also helps. Cut circles out using 1 teaspoon vanilla extract a round cookie cutter and gently place each disc inside a muffin tin 3⁄4 cup demerara or brown sugar making sure to press up the sides as well. The dough will probably 1⁄4 cup melted vegan margarine only go about half way up the sides. Use a cookie cutter that is at least as big as the opening of the muffin tin. To make the filling, puree the tofu in a blender. In a bowl mix *The powder to water ratio will vary depending together the pureed tofu, corn syrup, sugar, margarine and vanilla. on what brand of egg replacer you use. Put chopped pecans, walnuts or raisins in the bottom of the tart shells. Fill until 2⁄3 full and bake for 25-30 minutes. Remove from oven take out of the muffin tins and allow to cool on wire racks. French Toast 1 package medium firm tofu Place the tofu, soy milk, vanilla, maple syrup, cinnamon and 1 cup soy milk nutmeg in a food processor and blend until smooth and creamy. 1 teaspoon vanilla Pour the mixture into an 8.5” x 11” baking dish. 1 teaspoon cinnamon Heat up griddle or non stick frying pan. Lightly grease with vegan 3 tablespoons maple syrup margarine. Dip bread in the mixture (don’t soak the bread or it will Dash of fresh nutmeg be too soggy) and fry till brown, about 5-6 minutes, flip and brown 8-10 thick slices white bread the other side for another 5-6 minutes. Keep cooked pieces warm in a low temperature oven until all the french toast is done and ready to serve. Spinach and Mushroom Quiche Crust Preheat the oven to 375°F. 2 1⁄2 cups all purpose flour To make the crust, mix the flour and salt in a large bowl. Cut the 1⁄2 teaspoon salt shortening in with a pastry cutter until it is crumbly and resembles 1 cup vegetable shortening rolled oats. 1 teaspoon vinegar In a cup, combine the egg replacer mixture, vinegar and enough The equivalent of 2 eggs using egg replacer water to equal 1⁄2 cup of liquid. Gradually stir mixture into flour. Add powder* enough to make the dough cling together. Add more water if it is Filling not clinging. Roll dough out to desired thickness, then lift up and place in a 9” x 2” high fluted, removable bottom, tart pan. Press the 1 package frozen chopped spinach (thawed) dough into the pan and up the sides making sure the entire dish is 8 oz sliced mushrooms covered.

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