The Gilead Institute of America
   

Vegan Recipes


Texas Corn Bread

2 T. flax gel*
2 c. soy milk
3 T. canola oil
1/2 c. honey
1 1/2 c. w.w. pastry flour
1 c. cornmeal
2 T. baking powder (non-aluminum)
1 1/2 t. salt

Mix together flax gel, milk, oil, and honey. Combine dry ingredients in a separate bowl. Mix into milk mixture until batter is smooth. Pour into a lightly greased/oiled 8x11 inch glass baking dish. Bake in a 425 degree oven for 25 minutes. Serves 4-6.

*The flax gel is made by boiling 1/2 T. flax seeds in 1/2 c. water for approx. 20 minutes. The water becomes thick and gooey like egg whites. You do not need to strain out the seeds.


“Cheese” Spread

1 cup water
2 T. sesame seeds
1 tsp. salt
1/4 cup nutritional yeast flakes
1/2 cup diced pimentos
1/4 cup lemon juice
1/3 cup (heaping) cashew pieces
1/3 cup (heaping) sunflower seeds
1 tsp. garlic powder
1 tsp. onion powder
1/4 tsp. dill weed
1/4 cup arrowroot powder
1 tsp. hickory smoke flavor
Blend all ingredients together in a blender until smooth. Transfer cheese sauce from blender to a saucepan. Cook, stirring constantly, until stick. Make “cheese” sandwich with whole grain bread. May add soy mayonnaise and sliced tomato.

No Bake Creamy Carob Cake

3/4 cup pecan meal
2 1/2 cups water
1 cup dried sugar cane crystals
1/4 cup carob powder
1 cup couscous
1 tablespoon vanilla
10 oz. carob chips
2 (12 oz.) pkgs. firm silken tofu
3 tablespoons maple syrup
Dry roast the pecan meal in a non-stick skillet. Meanwhile in a saucepan mix water, sugar cane, carob powder, couscous, and vanilla. Bring to a simmer and cook for 5 to 10 minutes until mixture is thick. Spread mixture in the bottom of a 8” x 8” glass baking dish. Sprinkle 1/4 cup of the pecan meal over it. In a small saucepan melt the carob chips over a low heat stirring frequently so they do not burn. Place in blender the tofu, maple syrup, and melted carob chips, and blend till smooth. Pour over the couscous mixture, and sprinkle the remaining pecan meal on top. Refrigerate until thoroughly chilled. Serve cold.

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