Vegan Recipe Collection Over 800 Vegan Recipes

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Blend with a hand blender or in an electric blender until creamy. Return to the soup pot, stir in the salt,
dill and soymilk, and heat until almost boiling. Do not boil. Serve hot, garnished with chopped green
onions or a sprig of fresh dill.
Noodles with Peanut Sauce Salad
1/2 lb cooked spaghetti
1/2 cup peanut butter
1/2 cup water
4 tbsp soy sauce
1 tsp peeled, minced gingerroot
2 tbsp brown rice syrup
2 tbsp brown rice vinegar
1 tsp chili powder
dash cayenne
1/4 cup chopped onion
raisins
Cook the spaghetti according to the package instructions.
Meanwhile, place the peanut butter and water in a large bowl and whisk until smooth. Add the soy
sauce, gingerroot, rice syrup, rice vinegar, chili powder and cayenne pepper and whisk.
When the spaghetti is done, rinse it with cold water and drain. Add the spaghetti and onions to the
peanut sauce and toss well until the spaghetti is coated with the sauce. Refrigerate for several hours or
overnight.
Before serving, toss the spaghetti again. Divide among four plates and sprinkle raisins over each serving.
Bleu ‘Cheese’ Salad Dressing
1/2 cup crumbled firm or medium-firm tofu
1/3 cup water
3 tbsp lemon juice
2 tbsp sesame meal
1 tbsp vinegar (cider, white wine or rice)
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