VEGETARIANISM : THE NOBLE WAY OF LIVING Happy 4th of July! Savoring Summer Cookouts and US Independence


Happy 4th of July! Savoring Summer Cookouts and US Independence

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Ingredients

(For all ingredients, please use organic versions if available)
Vegan Potato Salad
2 pounds small red potatoes
1 cup garlic mayo (see next recipe)
¼ cup minced fresh dill
2 large cloves of garlic, pressed or finely minced
1 teaspoon salt pepper to taste

Vegan Garlic Mayo
1 package 14 ounces extra firm tofu
3 tablespoons olive oil
3 tablespoons mustard
2 tablespoons lemon juice
2 large cloves of garlic
¼ teaspoon salt

Vegan Baked Beans
3 tofu or vegan hot dogs
2 tablespoons olive oil
3 cloves of garlic, minced
1 15 ounce can of tomato sauce
½ cup molasses
2 teaspoons mustard powder
1 teaspoon salt
¼ teaspoon allspice
1 bay leaf
2 15 ounce cans of white beans, drained and rinsed

Vegan Mushroom Burger
2 slices sliced bread
6 ounces cremini mushrooms
2 carrots, grated
½ cup chopped onion
½ cup raw cashews
7 ounces firm tofu, drained and crumbled
3 tablespoons nutritional yeast flakes
2 tablespoons soy sauce
¼ teaspoon salt pepper to taste
brown rice flour
olive oil
6 sandwich buns sliced lettuce,
sliced tomatoes, and sliced onions to taste

Directions

Vegan Potato Salad

Cook the potatoes in some water for about 15 minutes.
When the potatoes are tender, take them out, and let them cool down.
Cut up the potatoes in bite-size chunks. Keep the skin on.
Mix the potatoes with the garlic mayo until all potatoes are well coated.

Vegan Garlic Mayo

Take a box of extra firm silken tofu into a blender.
Add in 2 tablespoons of olive oil and 2 tablespoon of lemon juice into the blender.
Add in a couple of cloves garlic, ½ teaspoon of salt, and 3 tablespoon of Dijon mustard.
Blend them all well.
Pour them in a bowl.
Mince ¼ cup of fresh dill with 2 cloves of garlic, and add in to the blended tofu.
Mix the mayo with the potatoes.

Vegan Baked Beans

Heat 3 tablespoon of olive oil on medium heat.
Add in the onions. Sauté them until golden brown.
Then add in the garlic.
Add in 1 can of tomato sauce.
Add in ½ cup of molasses, 2 teaspoons of dry mustards, ¼ teaspoon of all spice, ½ teaspoon of salt, and a bay leaf.
Mix all up.
Let it simmer of about 5 minutes.
Add in the beans.
Add in the tofu dogs. Mix them together.
Pour them in a baking dish and put it in the oven with 350 degree. And bake it for about 30 minutes.

Vegan Mushroom Burger

Take 3 regular slices of bread and put them in the food processor to make breadcrumbs. Put this in a bowl.
Put ½ cup of onions, 11/2 cups of grated onions, ½ cup of cashews, 1½ cups of cremini mushrooms (previously put the cremini mushrooms in the skillet and heat it up for a couple of minutes to take some moisture out).
Add in 7 ounces of crumbled extra firm tofu that have been drained.
Add in ½ cup of soy sauce or Bragg’s liquid amino, 3 tablespoons of brewer’s yeast (nutritional yeast) and 1 ½ teaspoon of salt and a little bit of pepper.
Mix them all well.
Take the patties mixture, sprinkle it with ½ cup of brown rice flour, knead it, form it into patties and add it to the breadcrumbs