Kicking Egg Salad In The Face

CURRY TOFU PATE

If you don't already have...

1 package firm to extra firm tofu

1/2 small red onion, minced

1 celery rib, minced

3 tbsp veganaise

3 tsp curry powder

1 tbsp lemon juice

salt

pepper

Directions:

1. Drain tofu and set onto plate.
2. Weight the tofu to drain out as much water as possible for about an hour. If tofu is too watery the consistency will be off.
3. Mix veganaise with curry powder, lemon juice, salt & pepper to taste.
4. Crumble tofu gently into a bowl. Crumbles should be small but do not over-crumble until mixture looks puree.
5. Add in red onion and celery.
6. Gently mix the veganaise mixture with the tofu mixture and refrigerate for several hours covered before using.
7. Use pate as a veggie dip, on crackers, or as a sandwich spread.

Sushi Doesn't Mean "Fish"

JAPANESE VEGETABLE ROLLS

If you don't already have...

1/3 cup seasoned rice vinegar

2 tsp sugar

1 tsp salt

1 1/2 cups sushi rice

1 1/2 cups water

4 sheets toasted nori seaweed

1/2 cucumber

1/2 carrot

1/2 avocado

soy sauce

1 pinch sesame seed

*Helps To Have*

Bamboo Sushi Mat

Directions:

Rice:

Mix together vinegar, sugar and salt. Rinse the rice in colander and drain. Pour ingredients into medium saucepan with a lid. Bring to a boil over high heat, reduce heat to low and simmer for 15 minutes. Remove from heat (keeping lid on) and set aside for 10 minutes until all water is absorbed and rice looks "sticky". Fluff rice with fork and transfer into medium size bow. Cover with a damp towel.

Filling:

Thinly slice all vegetables into small matchstick size pieces.

Assembling Rolls: (*Note: Joint-rolling experience pays off here)

Place the sushi mat with the slats running crosswise directly in front of you on a clean work space. Lay a sheet of nori shiny-side down and lined up with the closest edge of the mat. Lightly moisten fingers with water, and evenly press about 1/4 of the rice onto the nori, with 1 1/2-inches uncovered at the far edge. Line up the fillings about 1-inch from the closest near edge, evenly across the rice. Leave 1-inch of rice uncovered at the far edge.
Beginning with the near edge of the mat, tightly roll up the nori, rice, and fillings into a cylinder. Firmly tug on the rounded mat over the roll as you pull on the far edge of the mat to tighten the roll. Open the mat, dab unsealed edge of nori with a bit of water and roll the sushi forward to seal. Transfer the sushi to a plate and cover with damp paper towels. Repeat with remaining rice and fillings.

Cut each sushi roll, crosswise, into 8 pieces with a sharp wet knife.
Serve with bowl of soy sauce for dipping.

It's So Sinfully Vegan

Four out of five non-vegans prefer...Dangerously Chocolate Soy Ice Cream. I made this for all of my favorite non-vegans and it left everyone drooling and with a new idea of what vegan ice cream should and can taste like.

DANGEROUSLY CHOCOLATE SOY ICE CREAM

If you don't already have...

3/4 cup cane sugar

1/2 cup water

2 1/2 cups vegan chocolate chips

1 package silken tofu

1 1/2 cups soy creamer or vanilla soy milk

3 tsp vanilla extract

1 tsp salt

Directions:

1. In a medium saucepan, mix sugar, water and simmer for 5 minutes to thoroughly dissolve the sugar to form a syrup. Remove saucepan from heat. In a double boiler, melt chocolate chips. If no double boiler, heat at 30 second increments in the microwave stirring until fully melted.


2. In a blender, add the tofu, syrup mixture, melted chocolate and remaining ingredients and mix on low setting for 1-2 minutes until smooth.


3. Taste and add additional sweetener as needed.


4. Transfer mixture to ice cream maker and freeze according to directions. Store in airtight container in freezer and store for chocolate emergencies.