Vegan Recipes(UNSORTED)

PARMESAN MADE FROM NUTS
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1C walnuts
1C almonds
3T nutritional yeast
2t miso
1.5t garlic powder
1t onion powder
1t to 1.5t salt
.5t black pepper

food process all till desired consistency. you may need to scrape the sides a few times.

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GOULASH or GULASZ
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1~2~~~~~~~6~ 4T nutritional yeast
1~2~~~~~~~6~ 3T soy sauce
1~2~~~~~~~6~ 2C water
~~2~~~~~~~6~ 200gram soy chunks
~~2~~~~~~~6~ water to cover
~~~~3~4~5~6~ 1 large yellow onion(chopped)
~~~~3~4~5~6~ 1 leek (chopped)
~~~~3~4~5~6~ .5lb(8oz) mushrooms(chopped)
~~~~3~4~5~6~ salt
~~~~3~4~5~6~ pepper
~~~~3~4~5~6~ olive oil for sauteing(.25C or more)
~~~~~~4~5~6~ 2C parsnip(diced)
~~~~~~4~5~6~ 1.5C carrot(diced)
~~~~~~~~5~6~ 1 gallon veggie stock or broth
~~~~~~~~5~6~ 2-28oz cans diced tomato
~~~~~~~~5~6~ 1-6oz can tomato paste
~~~~~~~~5~6~ 4C brussel sprouts(whole)
~~~~~~~~5~6~ 2C cabbage(chopped)
~~~~~~~~5~6~ 1.5C frozen peas
~~~~~~~~5~6~ 4 medium/small potatoes(cubed)
~~~~~~~~5~6~ 10 cloves garlic(smashed or pressed)
~~~~~~~~5~6~ 4T tahini
~~~~~~~~5~6~ 6T paprika
~~~~~~~~5~6~ 3T dill weed(dry)
~~~~~~~~5~6~ 2T basil(dry)
~~~~~~~~5~6~ 2T sage(dry)
~~~~~~~~5~6~ 1T onion powder
~~~~~~~~5~6~ 1T garlic powder
~~~~~~~~5~6~ 2t corriander seed
~~~~~~~~~~6~ 1 medium bunch italian parsley(chopped)
~~~~~~~~~~6~ salt/pepper/sugar to taste

1~ mix.
2~ stir. pat down flat. add enough water to cover. stir agian and pat down. bring to boil. turn off heat. let sit to absorb liquid.
3~ saute till tender.
4~ saute like 10 more minutes.
5~ medium boil till brussels and potatoes or done. turn off heat.
6~ add. i usually end up putting approximately: 2T salt, 2T soy sauce, 2T sugar, and 1T black pepper at the end. it mostly depends on the broth or stock you use. just add a little at a time, keep tasting it, and youll be fine.

*note* dont add salt before you cook the potatoes or they will take forever to cook.

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TOM YUM
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this is a 3 part recipe. paste, stock, then soup. like you guys will even try this. its a pain in the ass but its the best soup on the planet...itll get you laid.
and the veggie fish sauce ill make a recipe for someday. its just water, salt, sugar, and vinegar.
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Nam Prik Pow(chili paste for tom yum)
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1~2~3~4~ .5C oil
1~~~3~4~ .5C garlic(minced)
1~~~3~4~ 1C shallot(thin sliced)
~~2~3~4~ 7 new mexico chili peppers(dried and seeds removed and diced)
~~2~3~4~ 14 red chili peppers(dried and seeds removed and diced)
~~~~3~4~ .5C water
~~~~~~4~ .5C sugar
~~~~~~4~ 6T veggie fish sauce

1~ saute medium heat till transparent, add garlic/shallot to blender, and save the oil to the pan.
2~ saute low heat till they start to get dark(kind of a roast). *DO NOT OVERCOOK ITS EASY TO DO. just a couple seconds too long and they turn black and the paste will be ruined* add oil and chilis to blender.
3~ blend.
4~ reduce over medium/low heat till surface is glossy(20-30minutes). stir only a couple times to ensure its not burning or sticking. do not overcook or it will carmelize and become hard.
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TOM YUM STOCK
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1 gallon water
4 bunches cilantro stems minced(2 whole bunches may work. i save my stems in the freeze so i always have)
5 stalks celery diced
1 yellow onion diced
1.5 golf balls ginger sliced(galanga is MUCH better)
1x2x4inch frozen minced lemon grass(prolly 2 or 3 fresh stalks)
1T black pepper corns
2t garlic powder
2 carrots diced
40 lime leaves chopped(hard to find. i found an incredible source. i got a paper shopping bag full for 20 bux. i may be able to help you if ur serious about this shit. send me a message)

bring to boil. turn to lowest heat covered for at least 2 hours. 8 is best. strain well and save liquid(stock).

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TOM YUM SOUP
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1~2~3~ the stock that you made(above)
1~2~3~ .75C nam prik pow paste(above)
1~2~3~ .75C sugar(Terra says its too darn sweet)
1~2~3~ 40 lime leaves(whole)
1~2~3~ 2T salt
1~2~3~ 1T veggihope vegetarian seasoning(1t salt and 1t sugar may do instead. i dont know?)
1~2~3~ .5C veggie fish sauce(basically: water, salt, sugar, and vinegar)
1~2~3~ 1T ground black pepper
1~2~3~ 4C white mushrooms(quartered)
1~2~3~ 4C white cabbage chopped
1~2~3~ 1.5C yellow onion sliced thin
1~2~3~ 2 golf balls sized thin sliced GALANGA(NO REGULAR GINGER!!! dont bother with this recipe if you

dont have thai ginger)
1~2~3~ 1 15oz can diced tomato
~~2~3~ 1 carrot chopped
~~2~3~ 1.5C cauliflower chopped
~~2~3~ 1.5C scallion chopped
~~2~3~ 1.5C broccoli chopped
~~2~3~ 1C bean curd sheet(like latex) cut in 2inch squares and loosly packed
~~~~3~ .5C cilantro leaves chopped
~~~~3~ .5C lime juice
~~~~3~ 1LB tofu cubed

1~ bring to a boil
2~ simmer till the veggies are done to ur liking(add them in the order you prefer. i do carrot, mushroom, and

cauli first). turn off heat.
3~ combine(i usually add the tofu per bowl. ive noticed that if the tofu sits in the soup in the fridge it

absorbs flavor from the broth taking away from the soup...)

sorry it took so long to post this...
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LAOORENS MOUNTIAN DRUNK AS A SKUNK SKI BUM RANCH DRESSING

i call it that cuz she made it at my house in tahoe while being a drunk ski bum...
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REMOVED UNTIL FURTHER NOTICE. OR UNTILL SHE LEARNS HOW TO MEASURE SHIT.



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BROKE AS A BITCH SALSA

i came up with this recipe cuz salsa and tomatoes are too expencive but
canned tomatoes are cheap as fuck so now even the poor can eat the shit.
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1~2~ 1 14oz can diced tomatoes
1~2~ 2T olive oil
1~2~ 1.5T white vinegar
1~2~ 1t salt
1~2~ .5t sugar
1~2~ .5t onion powder
1~2~ .5t garlic powder
1~2~ .5t paprika powder(for color mostly)
~~2~ 5T(or more) jalepeno minced
~~2~ 4T(or more) red onion minced
~~2~ 3T(or more) cilantro minced
~~2~ 1T(or more) garlic pressed or minced

1~ blend for 2(TWO) seconds. then simmer for 20 min. let cool.
2~ combine and let infuse for a while or dip ur nutz in it.
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PEANUT SAUCE(Spring Roll Dip)
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5T peanut butter
4T hoisen sauce
3T sriracha sauce(COCK!)
1.5T soy sauce
1.5T vinegar
1T ginger(shreded)
1 jalepeno(minced)

mix. or add a can of coconut milk and salt and crap for a stir fry sauce.
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GLUTEN TURKEY
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1~2~~~4~ .25c nutritional yeast flakes
1~2~~~4~ .25t cheyenne pepper
1~2~~~4~ .5t marjoram
1~2~~~4~ .5t thyme
1~2~~~4~ .5t sage
1~2~~~4~ .5t garlic powder
1~2~~~4~ .5t onion powder
1~2~~~4~ .5t corriander seed
1~2~~~4~ .5t white or black pepper
1~2~~~4~ 1t salt
1~2~~~4~ 1t dill
~~2~~~4~ 2.5c gluten flour
~~2~~~4~ .25c rice flour or white flour
~~2~~~4~ .25c corn starch or white flour
~~~~3~4~ 2c plus 2T water
~~~~3~4~ 3T olive oil
~~~~3~4~ 2T soy sauce
~~~~3~4~ 1T sesame oil
~~~~3~4~ .5t vinegar
about a gallon of killer broth or stock

1~ grind in a coffee grinder
2~ mix dry ingredients
3~ blend in blender
4~ mix all at once with a big spoon. kneed just enough to mix well(only a few times). form to a log. roll in cheese cloth and wrap with twine and tie. you can also just boil with no wrapping and then press it to desired consistency when done.
simmer at medium low heat 45 minutes each side. make sure you simmer it in a killer broth or stock. so 1.5 hours flipping once at the half way point. thats it pretty much. dont eat the cloth.

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TAHINI SAUCE FOR FALAFEL
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1C sesame butter(tahini)
1C water
.5C lemon juice
3 garlic cloves(chopped)
1t salt
.25t black pepper
.25t cumin(ground)

blend. all tahini is a different thickness. so you may have to adjust some shit. add some parsley, dill, and/or scallions if you want. use this sauce in falafel burritos or whatever.

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CLAM CHOWDER
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1~~~~~4~~~6~ 1C onion diced
1~~~~~4~~~6~ 1C cellery diced(about 2 large stalks)
1~~~~~4~~~6~ 2T salt
1~~~~~4~~~6~ 2t pepper
~~2~~~~~~~6~ 4C potatos(cut into no more than .5 inch chuncks)boiled in 6c water
~~~~3~4~~~6~ 2t thyme
~~~~3~4~~~6~ 2t marjoram
~~~~3~4~~~6~ 2t dill
~~~~3~4~~~6~ 1t sage
~~~~3~4~~~6~ 5t *nori flakes
~~~~~~4~~~6~ 1 large green bell pepper(roasted and minced)
~~~~~~4~~~6~ 6C potato boiling water+water if you dont have enough
~~~~~~4~~~6~ 4C fresh mushrooms minced(or 2c hydrated shitake minced)
~~~~~~4~~~6~ .5lb tofu cut into .25 inch chuncks
~~~~~~~~5~6~ 4C plain soymilk
~~~~~~~~5~6~ .25C cornstarch

1~ saute
2~ boil the potatoes separate and set aside and save water.
3~ grind in a coffee grinder or something
4~ boil till mushrooms are done
5~ mix well
6~ boil for a minute till thickened a bit

*take some sushi nori sheets and rip them up and puth them in a blender

this is a green chowder?...dont be alarmed pussy..eat it
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FALAFEL
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1~2~~~4~5~ 2lb dry garbonzo beans
~~~~~~4~5~ 3/4C minced parsley
~~~~~~4~5~ 4t garlic powder
~~~~~~4~5~ 2t ground cumin seed
~~~~~~4~5~ 2t ground corriander seed
~~~~~~4~5~ 1T salt
~~~~~~4~5~ 1C minced scallion
~~~~~~4~5~ 1C grated onion
~~~~~~4~5~ 1C bread crumbs or dehydrated potato flake shit
~~~~~~4~5~ 1.5C water
~~~~3~4~5~ 1T baking powder or baking soda
~~~~3~4~5~ 2T vinegar(not ballsacktic)
~~~~~~~~5~ 2C white flour

1~ soak till fucking soaked..(use hot water if you want a power(fast) soak about 2 hours in simmering water.
2~ grind in a food mill or food processer
3~ mix
4~ mix
5~ mix

then roll into 1.5 inch balls or patties and deep fry till dark brown. try baking them if you want. i havent yet. the larger you make them the less the center gets cooked...soooo.......figure it out.
and u can replace half the beans with split peas. i do half garbanzo and half green and yeallow split peas....i wrote this drunk so if it sucks let me know. cheers, scott
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HUMMUS

im in argentina. these cunts eat only meat, candy, and pastries. they eat more beef and veal per person than any other country in the world. almost double the US. you all know what i think of these cunts so i wont say it. i had to come up with a healthy way to eat for the 4 months i was gonna be here. hummus is one of the few things i could get ingredients for so i have been eating it for lunch every day. ive made a lot. believe me. so here it is. vegan hummus from the land of gluttony, murder, and torture.
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6 cans or 10C garbanzo beans
2.5oz or 5T miso
5oz or 10T tahini
3.5oz or 7T lemon juice
7oz or 14T olive oil
6 large cloves garlic minced
1t or 'to taste' cumin powder
1t or 'to taste' black or white pepper
1.5oz or 3T of the olive brine(juice)
30 GOOD olives chopped

blend, process, mash, or whatever everything but the olives. then stir in the olives. done. now eat this instead of your fucking asado(bbq).
thats how i do it basically. change it if you want. it aint that hard to make. everyone asks me how to make it so i had to buck up and measure the shit so i can just say, 'heres the link and no more talk about fucking hummus'.

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FAINA

FAINA is a new thing i learned in argentina. its sold at pizza joints. its like a pizza crust from garbonzo flour.
here it is.
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200grams garbonzo flour(130gms per cup i think..so like 1.5cups)
750cc water(like 3cups will do i think)
1t salt
some chopped onion and garlic if you want
some herbs if you want
olive oil for the pan to not stick

oil the pan, preheat the oven, mix all together and pour into a 15 or so inch round pizza pan with like 1 inch high walls(or equivilent)
the ovens here have no temperature on the dial. so i put it at 3/4 full blast. oh and all the doors are falling off too so the ovens leak. so im edumacated GUESSING its 425 degrees for 45 minutes or till its firm, not dry, and a little browned on the bottom.
i just reheated some and put chopped olives, avocado, and katsup. was pretty fucking amazing. you can eat it plain or put shit on it for all i care. let me know how it goes with these fucked directions.

scott
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ALMOND MILK
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1C almonds(soaked 2-12 hours & strained)
6C water
2T maple syrup
1/4t vannila

blend the shit out of it with about half the water(like 2 minutes). add the rest of the water and strain(if desired). add the maple and vannila and stir. drink...

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TAMALE DOUGH
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1~2~ 1t baking powder
1~2~ 1t baking soda
1~2~ 1t vinegar
~~2~ 4c masa
~~2~ 1T salt
~~2~ 4T margarine or oil
~~2~ water or broth

1~ 2~ mix
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TUNA SALAD
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1~2~3~ 1C raw sunflower seeds
1~2~3~ 1C raw walnuts
~~2~3~ 3T fresh lemon juice
~~2~3~ 1t garlic pressed or hella minced
~~2~3~ 2t ground sushi nori (grind in a blender or coffee grinder or whatever)
~~2~3~ 4T soy sauce
~~~~3~ 1/4C red onion minced
~~~~3~ 1/4C celery minced
~~~~3~ 1/4C parsley minced
~~~~3~ 1/4C sweet relish
~~~~3~ 1/2t kelp powder (semi optional or more nori powder)

1~ soak for like 8 hours in water, rinse, and strain
2~ process or grind
3~ stir well

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RICCOTA
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1~2~3~4~ 3/4C olive oil
1~2~3~4~ 6 cloves garlic minced
~~2~3~4~ 1/2C white flour
~~~~3~4~ 3/4C vanilla soy milk
~~~~3~4~ 1/2t onion powder
~~~~3~4~ 1T salt
~~~~3~4~ 1/2t pepper
~~~~3~4~ 2T lemon juice
~~~~3~4~ 2T nutritional yeast powder
~~~~~~4~ 1 1/2LB firm tofu
~~~~~~4~ 1t dry basil

1~simmer till tan. 2~combine and simmer another 5 min till flour tans. careful not to let it burn.
3~blender or process. 4~mix and crumble.
if you dont have onion powder use 1/4c minced onion with the saute.

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MY DAILY JUICE
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3 carrots
1 granny smith apple(cuz theyre the firmest. best for juicing)
1/2 medium beet
2 or 3 large kale leaves(or any dark green. wheatgrass.)
1/2 golfball size ginger root

juice it

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KOMBUCHA TEA
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1~2~3~4~5~ 1 gallon water
~~2~3~4~5~ 1C sugar
~~~~3~4~~~ 3t or 3 tea bags black tea
~~~~3~4~~~ 4t or 4 tea bags green tea
~~~~~~~~5~ 1 kombucha mushroom
~~~~~~~~5~ at least 1/4C live kombucha tea(the liquid the mushroom comes in) or white vinegar.

1~boil
2~combine and return to boil. turn heat off
3~combine and let cool to room temp
4~strain into a clean glass jar
5~combine. cover with a towel and rubber band. takes about a week at at least 65 degrees. start tasting it after about 5 days. should be tarter then u like when harvested. it always sweetens up for some reason. it pisses me sometimes. there should be a new mushroom on top. save it and 1/4 or 1/2C of the liquid for the next batch. give the other mushroom to a friend. or dry it out and make a shoe.
i drink about a pint a day or more..........

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THAI CRISPY TOFU(for mandy and mom)
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about 1/2 pound tofu cuts
cornstarch and fryin oil

1.roll tofu in cornstarch and fry. set aside.
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1~2~ 2T oil
1~2~ 1T thai red curry paste
~~2~ 2T soy sauce
~~2~ 2T sugar
~~2~ 4T vege broth
~~2~ 2T ground roasted peanuts
~~2~ 2 small thai chilli's finely chopped
~~2~ 2 kaffir lime leaves sliverd

1~fry. 2~simmer til thick. then toss with the fried tofu like a salad.

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SAUERKRAUT SOUP
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1~3~4~ 4C onion chopped
1~3~4~ 1 head garlic
1~3~4~ 1 1/2 C mushrooms chopped
1~3~4~ olive oil
1~3~4~ 1T salt
1~3~4~ 1T pepper
2~3~4~ 4C water
2~3~4~ 4C plain soy milk
2~3~4~ 5C potatoes chopped
2~3~4~ 1 broccoli crown
2~3~4~ 3 celery stalks chopped
2~3~4~ 1/4 bunch parsley chopped
2~3~4~ 2C frozen peas
2~3~4~ 1or1 1/2C kraut
2~3~4~ ***1T or so of dill if the kraut doesnt contain dill***
~~3~4~ 1/4 bunch parsley with stems
~~~~4~ 1 lemon juiced
~~~~4~ 1or1 1/2C kraut

1~saute
2~boil till potatoes are done
3~blend a blender full
4~combine and eat.

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CHEEZE CAKE
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1 1/4C WATER
2/3C MAPLE SYRUP
1/2C SUGAR
1/2C RAW CASHEWS
1/4C LEMON JUICE
4T AGAR FLAKES OR 4t AGAR POWDER
3T CORN STARCH
1T VANILLA
1t SALT
1LB FIRM TOFU

BLEND THE HELL OUT OF IT (ABOUT 5 MINUTES). YOU WANT IT AS SMOOTH AS POSSIBLE.HEAT OVER MEDIUM/LOW HEAT STIRRING CONSTANTLY TIL BOIL. CONTINUE FOR ANOTHER 2-3 MINUTES. IF YOU DONT STIR YOULL BE VERY VERY SORRY.
POUR INTO PIE CRUST AND CHILL.EAT IT.

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CHEEZE CAKE CRUST
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2T-3T SUGAR (NO SYRUPS)
1C CRUSHED GRAHAM CRACKER (FOOD PROCESSOR WORKS)
2T OIL

PROCESS. PACK INTO PIE DISH. SAVE SOME FOR TOPPING IF YOU DESIRE.

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OAT CRUST
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3~1~ 1C ROLLED OATS (COARSLY GROUND)
3~1~ 1/2C WHITE FLOUR
3~1~ 1/2C PASTRY FLOUR
3~1~ 1/4t BAKING SODA
3~1~ 1/4t BAKING POWDER
3~1~ 1/2t SALT
3~2~ 1/4C OIL
3~2~ 1T LEMON JUICE
3~2~ 1/3C ICE WATER

1~, 2~, AND 3~. MIX
THEN FORM A BALL. ROLL OUT BETWEEN 2 SHEETS OF WAX PAPER. PLACE IN PIE DISH. PRICK WITH FORK. BAKE AT 400* 10-15 MINUTES.

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FETA CHEEZ
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3~2~1~ 1/4C OLIVE OIL
3~2~1~ 2T GARLIC (MINCED)
3~2~1~ 2T ONION (MINCED)
3~2~1~ 1/4t SALT
3~2~1~ 1/4t PEPPER
3~2~~~ 1T MISO
3~2~~~ 3T NUTRITIONAL YEASTFLAKES
3~2~~~ 1T SALT
3~2~~~ 1t PEPPER
3~2~~~ 5T LEMON JUICE
3~2~~~ 1T GARLIC POWDER
3~2~~~ 1T ONION POWDER
3~~~~~ 16OZ FRIM TOFU

1~ SIMMER ON SUPER LOW HEAT TIL GARLIC IS TAN
2~ BLEND
3~ MIX AND MASH WITH HANDS OR SPOON

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PASTA WITH FETA ALBANIAN STYLE

Use some medium pasta. Rigatoni or big shells or something.Just toss with some of the feta(recipe above), olive oil and/or margarine,salt and pepper.
I just remembered this dish the other day and tried it out. Holy shit. Best pasta i ever had. Thanx Nena. How could i have forgotten this...???

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BIREK (SPINACH PIE FROM ALBANIA)or spanakopita
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2~1~ 1 FETA RECIPE
2~1~ 2T FLOUR
2~1~ 1/2C ONION (CHOPPED)
2~1~ 2T TAHINI
2~1~ 3.5lbSPINACH (CHOPPED AND MOISTURESQUEEZED OUT)
2~1~ 1/2BUNCH PARSLEY (CHOPPED)
2~~~ 1-2 PACKAGES OF FILLO DOUGH
2~~~ ABOUT 1C OLIVE OIL (WARMED)
2~~~ BRUSH FOR OIL

1~ MIX
2~ BRUSH OIL ON A COOKIE SHEET. TAKE 2 SHEETS OF FILLO. PLACE THEM IN THE PAN WITH 2-3 INCHES LAYING OUTSIDE THE PAN. REPEAT IF YOUR PAN NEEDS MORE TO COVER THE BOTTOM. OVERLAP THE JOINTS OF THE SETS OF TWO BY 1-2 INCHES, BUT BRUSH IN BETWEEN. THE KEY IS TO HAVE AT LEAST ONE SURFACE OF EACH SHEET OILED. SO, BUSH THE TOP OF THIS FIRST FINISHED LAYER AND CONTINUE UNTIL YOU HAVE ABOUT 6 SINGLE LAYERS (3 SETS) AND THE 2-3 INCH BORDER ON ALL 4 SIDES. BRUSH. SPREAD .25 IN OF FILLING. REPEAT THE FILLO PROCESS AGAIN. FOLD OVER THE SIDES WHILE BRUSHING ALL THE JOINTS. BRUSH THE EDGES OF THE PAN AND THE TOP THUROUGHLY. USE PLENTY OF OIL OR YOULL BE SORRY. BAKE AT 325* FOR 30MIN-1HR OR UNTIL IT STARTS TO BROWN.

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POTATO SALAD/MAYO
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2~~~ 7 MEDIUM POTATOES (CHOPPED INTO MEDIUM CUBES, BOILED, & CHILLED)
2~~~ 1C CELERY (DICED)
2~~~ 1/2C SWEET RELISH
2~~~ 1/2C ONION (DICED)
2~~~ 1 1/2t SALT
2~1~ 1/2LB TOFU (FIRM)
2~1~ 2T OLIVE OIL
2~1~ 1/2t SALT
2~1~ 1 1/2T CIDER VINEGAR
2~1~ 1/2T LEMON JUICE
2~1~ 1/8t GARLIC POWDER
2~1~ 1/2t PEPPER
2~1~ 1/2T NUTRITIONAL YEAST
2~1~ 1/2T MUSTARD
2~1~ 1/2T MISO

1~ PROCESS(thats mayo)
2~ MIX BY HAND(literally)

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JALAPENO POPPERS
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=BATTER=
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3~1~ 1C MASA
3~1~ 1C BREAD CRUMBS
3~1~ 1T CORN STARCH
3~1~ 2t GARLIC POWDER
3~1~ 1t SALT
3~2~ 1t BAKING POWDER
3~2~ 1t BAKING SODA
3~2~ 1T VINEGAR
3~~~ 3/4C RICE OR SOY MILK
3~~~ 3/4C BEER OR MORE TO THIN
1LB? JALAPENOS
1 NACHO CHEEZE RECIPE

1~, 2~, AND 3~. MIX.. IF TOO THICK ADD MORE BEER. SHOOT FOR A CATSUPY TEXTURE.SLICE THE PEPPERS DOWN THE MIDDLE INTO 2 PIECES AND SCRAPE OUT THE SEEDS. FILL WITH CHEEZE AND PLACE CHEEZE SIDE UP ON AN OILED COOKIE SHEET.DRIZZLE BATTER ON EACH ONE. A FORK WORKS. BAKE AT 350* FOR 15-20 MINUTES. EVERY OVEN SEEMS TO BE DIFFERENT. BAKE TIL PEPPERS ARE SOFT ALL THE WAY THROUGH. POP THE HELL OUT OF EM.

=NACHO CHEEZ=
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3~1~ 1/2C NUTRITIONAL YEAST FLAKES (3T POWDER)
3~1~ 1/4C MASA
3~1~ 4t CORN STARCH
3~1~ 1t SALT
3~1~ 1t AGAR FLAKES (1/3t POWDER)
3~1~ 1t GARLIC POWDER
3~1~ 1/2t CUMIN (GROUND)
3~1~ 1t DILL
3~2~ 1C WATER
3~2~ 1T OLIVE OIL
3~2~ 2t DIJON MUSTARD
3~2~ 1T LEMON JUICE
3~~~ 4 *ROASTED ANEHIEM CHILLIS (MINCED)
3~~~ 2- SLICES *ROASTED YELLOW ONION (MINCED)

1~ AND 2~ MIX
3~ MIX AND HEAT WHILE STIRRING TIL STARTS THICKENING.

* ROAST ON A COOKIE SHEET ON BROIL UNTIL CHARRED. FLIP AND CHAR OTHER SIDE. THIS TAKES ONLY MINUTES SO DONT FORGET OR FIRE. WHEN DONE DESTEM, DESEED, AND PEEL SKIN OFF PEPPERS.

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KIM CHEE
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2~~~ 1 LARGE NAPA/ASIAN CABBAGE (CHOPPED 2 INTO PIECES)
2~1~ 1C SEA OR PICKLING SALT
2~1~ 1 GALLON WATER
4~3~ 1T SEA OR PICKLING SALT
4~3~ 3T SUGAR
4~3~ 5 SCALLIONS (CHOPPED)
4~3~ 1/2C YELLOW ONION (SLICED)
4~3~ 4CL GARLIC (CHOPPED)
4~3~ 1T GRATED GINGER
4~3~ 4T *KOREAN RED PEPPER
4~3~ 1 JALAPENO (CHOPPED)
4~3~ 1 HABENERO (CHOPPED)
4~3~ LARGE DIACON RADISH (SLICED)
4~3~ 1C WATER
4~~~ RINSED CABBAGE

1~ MIX WELL.
2~ PLACE CABBAGE IN A POT, JAR, BUCKET, ETC. (CIRAMIC, GLASS OR, IF DESPARATE, PLASTIC). COVER WITH SALT WATER. COVER CABBAGE WITH A PLATE OR DISC LIKE OBJECT THAT JUST FITS INSIDE THE CONTAINER. IF THE PLATE IS TOO SMALL, PLACE SOME CABBAGE LEAVES UNDER IT TO FILL THE VOID AROUND THE EDGES. THE PLATE IS TO KEEP THE KIM CHEE SUBMERGED. IT WILL ROT IF NOT. PUT A WIEGHT ON THE PLATE TO KEEP IT DOWN. A GLASS PITCHER OF WATER WORKS WELL. PUT A COVER OR PLASTIC BAG OVER THE RIM OF YOUR POT TO KEEP STUFF OUT. LET SIT 24 HOURS. RINSE THE CABBAGE 3-4 TIMES.
3~ MIX.
4~ TOSS LIKE A SALAD. REPEAT THE POT, PLATE, WIEGHT, AND COVER DIRECTIONS. IF THE LIQUID DOESNT COVER THE CABBAGE ADD A SMALL AMOUT OF WATER. PLACE IN A SPACE THAT IS 65* FOR 3-7 DAYS. FERMENTATION TIMES ALMOST ALWAYS DIFFER. TEMPERATURE IS THE BIGGEST FACTOR. IF ITS TOO COLD IT WONT START TO FERMENT FOR MONTHS. YOU CAN TASTE IT WHENEVER YOU WANT TO TELL IF ITS DONE. WHEN DONE, PACK TIGHTLY INTO JARS AND REFRIGERATE. SAVE EXCESS LIQUID FOR KIM CHEE SOUP. YUM!

* KOREAN RED PEPPER IS CRUSHED RED PEPPER WITHOUT THE SEEDS. SO ITS NOT THAT HOT. SOMETIMES YOU CAN ONLY FIND THE KIND WITH SALT ADDED. IF SO ADD LESS SALT TO THIS RECIPE. I DONT USE THE STUFF WITH SALT SO THERE ARE NO GUARANTEES. IT MIGHT TURN OUT CRAPPY. EAT IT ANYWAY!
NOW YOU KNOW HOW TO FERMENT.

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RINNOTA from PIZZA LUCE (RICCOTTA)
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3~2~1~ 1/4C MINCED GARLIC
3~2~1~ 3/4C OLIVE OIL
3~2~~~ 1t MUSTARD POWDER
3~2~~~ 3/4C NUTRITIONAL YEAST
3~2~~~ 1 BUNCH PARSLEY (CHOPPED)
3~2~~~ 2t CHEYANNE
3~2~~~ 2t SALT
3~2~~~ 1/2t BLACK PEPPER
3~2~~~ 1t ONION POWDER
3~2~~~ 2T LEMON JUICE
3~2~~~ 1C RICE/SOY MILK
3~2~~~ 1/4C FLOUR
3~2~~~ 2 1/2C RAW CASHEWS
3~~~~~ 2LB-4LB TOFU

1~ SIMMER ON HELLA LOW HEAT TIL GARLIC IS LIGHT TAN.
2~ BLEND OR PROCESS.
3~ MASH IN TOFU TO TASTE.

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SCOTTESS DRESSING
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2~1~ 3T OR 3/4C OLIVE OIL
2~1~ 3T OR 3/4C TAHINI
2~1~ 3T OR 3/4C WATER
2~1~ 2T OR 1/2C CIDER VINEGAR
2~1~ 2T OR 1/2C TAMARI
2~1~ 1/2T OR 2T GARLIC POWDER
2~1~ 1/2T OR 2T SESAME OIL
2~~~ 1T OR 1/4C MINCED PARSLEY
2~~~ 1T OR 1/4C MINCED CHIVES (OR DOUBLE THE AMOUNT OF SCALLIONS)

1~ BLEND
2~ BLEND ONLY A FEW SECONDS

IF YOU WANT IT TO BE THICKER USE LESS TAMARI AND WATER. THE SESAME OIL CAN BE OMITTED ALSO. I LIKE TO ADD EXTRA TAHINI, CHIVES, AND PARSLEY. THIS STUFF RULES!
SOME TAHINI IT THICKER THAN OTHERS. THIS RECIPE IS BASED ON THE THICK STUFF. IT CAN BE ADJUSTED.

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ALFAKO (ALFREDO)
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2-14OZ CANS *THICK COCONUT MILK
1-2C RAW CASHEWS
2t GARLIC POWDER
1T LEMON JUICE
2t SALT
1t PEPPER

BLEND WITH 1C CASHEWS TIL SMOOTH. ADD MORE CASHEWS IF YOU WANT IT THICKER.

*SHAKE CANS IN THE STORE TO SEE WHICH IS THICKEST. THE ONE THATMAKES THE LEAST NOISE WINS.

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SPRING ROLL DIP
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5T PEANUT BUTTER
1T TAMARI
4T HOISEN SAUCE
1T WHITE VINEGAR
3T COCK SAUCE (SHRIRACHA)
1 JALAPENO MINCED

STIR IT UP. SHRED SOME GINGER IN IF YOU WANT.

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FANCY PESTO
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3/4C OLIVE OIL
1 AVOCADO
3-4 BUNCHES BASIL
1t MISO
1/2t SALT
1/2t BALSAMIC VINEGAR
1/2t PEPPER
1T SUN DRIED TOMATOES(hydrated chopped)
1T NUTRITIONAL YEAST
13 CLOVES GARLIC
1C PINE NUTS
1/4C LEMON JUICE

BLEND OR PROCESS.

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Here are 2 recipes ive been holding out on entering here cuz they are so variable. Depending on the availability of ingredients and quality also. i thought i could come up with versions that would be simple. maybe some other time. you WILL have to improvise. here they are. and thank you Pawel and Truk.

POLISH DILL PICKLE SOUP
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3~2~1~ 2 large yellow onions chopped(6cups)
3~2~1~ 1T salt
3~2~1~ 1t pepper
3~2~1~ 1/2cup olive oil
3~2~~~ 12cups water
3~2~~~ 2 carrots diced(1.5cups)
3~2~~~ 2 parsnips grated(3cups)
3~2~~~ 2cups frozen peas
3~2~~~ 4cups chopped **pickles and then blended with 2cups brine(pickle juice)
3~2~~~ 3cups ***almond milk
3~2~~~ 1.5cups loosely packed chopped parsley.
3~2~~~ 5T dry dill
3~~~~~ 3 or 4 potatoes chopped and cooked(4 to 6cups)
3~~~~~ 1.5cups cooked rice
3~~~~~ 1/2 bunch broccoli

1~ saute.
2~ boil for 10 to 15 minutes.then blend about 4 cups with the parsley stems.
3~ turn off heat and let stew for another 10 to 15 minutes.

**you need to get pickles with no added vinegar. they may say less than 2 percent vinegar or whatever. that kind will do. this is just naturally occurring during the fermentation of the cucumbers.
***1cup almonds soaked in 2cups hot water then blended in the same water.

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=PHO BROTH=
_____________________________

1 gallon water
4 large yellow onion
4 carrot
4 stalks celery
4 broccoli stalks or 2 daikon radishes
1 head garlic
2 corn cobs or the juice from one can corn
1 small cabbage
3 golf ball size ginger(roasted to shit and diced)
2 large star anise
8 cloves
12 large black cardamom seeds not pods(24 if you use small green)
1t pepper corns
1/2 regular cinnamon stick
2t fennel seed
2t coriander seed
4 bay leaves
4T salt
3T sugar
1T "Vege Hope Vegetarian Seasoning" or equivalent mushroom extract powder.

lowest boil possible for 8 hours. strain. freeze or chef up some pho.

this is just for the stock(broth). the preparation of a full blown pho feast is below. this stock is the main key though.
it should be very salty and sweet. dont worry, it will even out when individual bowls are prepared. the noodles, tofu, and veggies soak up some of the salt and sugar.

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=PREPARED BOWLS OF PHO=

PHO CHILLI PASTE
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4C *KOREAN RED PEPPER
1C **FRIED ONION (MASHED INTO SMALL BITS)
1C **FRIED GARLIC (LIKE SMALL BACON BITS)
7t SALT
3T SUGAR
OIL

MIX ALL AND ENOUGH OIL TO JUST SATURATE IT. PUT IN PHO AND OTHER ASIAN DELIGHTS.

* KOREAN RED PEPPER IS CRUSHED RED PEPPER WITHOUT THE SEEDS. SO ITS NOT THAT HOT. SOMETIMES YOU CAN ONLY FIND THE KIND WITHSALT ADDED. IF SO ADD LESS SALT TO THIS RECIPE. I DONT USE THESTUFF WITH SALT SO THERE ARE NO GUARANTEES. IT MIGHT TURN OUT CRAPPY. EAT IT ANYWAY!
** FRIED ONION AND GARLIC ARE AT THE ASIAN MARKET IN PLASTICJARS. ONE JAR OF EACH L DO. I THINK THEYRE AROUND 10-12 FL OZ. EACH.

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GARLIC OIL
_______________

1 part minced garlic
2 parts oil

simmer on the lowest heat til garlic starts to brown.
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=THE BOWLS=
________________

+++EVERYTHING NEEDS TO BE HOT+++

the broth needs to be hot so have it on the stove simmering.
the "fresh" vacuum packed rice noodles work the best. they're usually in the fridge. only cook the noodles right befor you serve.
have a steamer going too. throw the veggies in and steam them for however long you like.
they need to be hot. everything needs to be hot at point of entry.or it will cool down the soup.
i toss the tofu in some sesame oil. and set it on a plate that is used for the lid of the steamer,
then cover that.this gets it warm. so now you know that crap. each bowl has to be prepared separatly.
heres how i do it.

1. throw some noodles in a bowl.
2. drop in tofu and veggies.
3. drop in a few rings very thinly sliced white or yellow onion.
4. ladel in the amount of boiling hot broth you want.
5. garnish with pinches corriander/cilantro, chopped green onion, dried onion, and black pepper.
6. drizzle on 1 teaspoon of the garlic oil.
7. on the side have: mung sprouts, fresh basil, sliced chillis, lime wedges, shriracha/cock sauce, hoisen,
and chilli paste for pho.

if anyone makes this i want feedback. i LOT went into this recipe. id like to know how it goes. k?

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KIM CHEE SOUP
_________________

2c kim chi
4c water
1T tamari
1.5t vegetarian seasoning(from Vegehope)
1.5t vegetarian fish sauce(from Betel Tree brand)
2T shriracha cock sauce
8 shitake mushrooms
.25t black pepper
.5Lb tofu
.5t sesame oil
2t sugar

cook till the mushrooms are done and serve with rice. if using dry mushrooms, use the remaining soaking water as part of the 4c.
if you cant find the fish sauce or the vege seasoning youll find a way to make it tasty.
its one of the easiest soups to make next to ramen.

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Basic Breading for Frying Crispy Tofu, Eggplant, etc.
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1/2C cornstarch
1/2C rice flour
2t garlic powder
2t onion powder
4t nutritional yeast
1t salt
1t pepper
1t tumeric powder
1t VegeHope brand Vegetarian Seasoning

You can use cornstarch only if you dont have rice flour. Vise Virsa maybe, but ive never tried.
If you want just the crispy effect, just use the cornstarch and rice flour or just cornstarch.

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TABLE OF MESUREMENTS
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1T = 3t
1/4C = 4T
1C NUTS = 1/2C NUT BUTTER
1T AGAR FLAKES = 1t AGAR POWDER(AS WITH MOST FLAKES TO THEIR POWDER)