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Egg-less Egg Salad

1lb medium tofu, mashed
½ cup soy mayonnaise (see below)
4 tbsp chopped parsley
1-2 pickles, diced or
¼ cup relish
½ tbsp prepared mustard
1-2 stalks green onion, chopped
2 stalks celery, diced
2 cloves garlic, minced
1 ½ tsp salt
¼ tsp turmeric

In a medium bowl, mash the tofu with your hands or a fork and add the remaining ingredients. Mix together well and chill before serving. Makes 2-4 servings (1).

Soy Milk Mayonnaise

¾ cup soy milk
1 ½ tbsp lemon juice or vinegar
¾ tsp salt
Dash of pepper
¾ cup oil

In a blender or food processor, blend together (on high) the milk, lemon juice, salt, and pepper for 1 minute. Add the oil gradually while the blender is running until mayonnaise become thick. Store in the refrigerator in a clean, dry container with a tight-fitting lid. Will keep for 7-10 days. Makes approx. 1 ½ cups (1).


Mix in Food Processor:
1 12 oz. can of chickpeas (drained)
½ tsp salt
½ tbsp garlic, minced
½ cup olive oil
½ cup water
1/8 cup tahini (sesame butter)
½ lemon, juiced
Pinch of cayenne pepper

Blend and serve on sandwich or use as a side salad (3).

Vegetable Fried Rice

4 cups cooked and chilled white or brown rice
2 tbsp peanut or canola oil
1 medium onion
2 to 3 cloves garlic
1 tsp freshly grated ginger
6 scallions, green parts included, trimmed and chopped, green parts for garnish
1 green or red bell pepper, seeded and chopped
¼ lb fresh mushrooms, sliced
1 ½ cups shredded green cabbage
1 ½ cups fresh bean sprouts, rinsed and drained
½ tsp sugar
Freshly ground black pepper
1 cup fresh or frozen (thawed) green peas
2 to 3 tsp toasted sesame oil
Additional soy sauce

Crumble the rice with your fingers to separate and set to the side. In a large sauté pan or wok, heat the oil over medium heat. Add the onion and stir fry for 2-3 minutes, until the onion is translucent. Add the garlic, ginger, and white parts of scallions and stir-fry for 30 seconds.

Add the pepper and mushrooms and stir-fry for 2 minutes. Add the cabbage, bean sprouts, salt, soy sauce, sugar, and several grindings of black pepper and stir-fry for 2 minutes more. Add the peas and rice, mix well, and stir-fry until everything is hot and all the liquid has been absorbed, 5 to 6 minutes. (If it is too dry, add 2 tbsp of water)

Remove from heat, stir in the sesame oil, and additional soy sauce, if desired. Garnish with chopped green scallion tops and chopped watercress (2).

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