Volume 8 Number 2 FALL 2008 - American Vegan Society

CARROT DRESSING
1 cup carrots—chopped, cooked
Cooking water from carrots
¼ cup olive oil
2 Tbsp. lemon juice
Purée in a blender, then add
½ cup fresh lemon balm leaves.
Blend briefly, with optional salt
to taste. Serve with steamed
asparagus.
DRESSING FOR
POTATO SALAD
(4 lbs. potatoes serves 10 people)
Combine:
½ cup Vegenaise®
6 Tbsp. olive oil (3 fl oz)
2 Tbsp. vinegar
2 tsp. prepared mustard
1 Vidalia onion, diced
1 celery heart, diced
1 cucumber, diced
parsley, minced
Mix dressing into peeled,
diced, cooked potatoes while
they are still hot/warm.
Mary Grigonis plucking
mint leaves.
CAROB CAKE
(2 cakes, 16 slices)
Dry Mix:
3 cups whole grain spelt flour
(or 1½ cups whole wheat bread
flour and 1½ cups whole wheat
pastry flour)
1½ tsp. baking soda
½ tsp. salt
2/3 cup toasted carob powder
1 Tbsp. Five-Spices, a mix of
cinnamon, anise, ginger, nutmeg, cloves
Wet Mix:
¾ cup corn oil
2 cups maple syrup (grade B)
(2 tsp. vanilla)
2 cups soy milk or vanilla soy
milk
Optional ingredients for richer cake:
2/3 cup roasted hazel nuts, ground
3 Tbsp. lemon juice
Combine wet and dry mixes.
Pour into oiled cake pans. The
batter depth should be ½-inch.
Bake cakes at 350ºF. for 40 to 45
minutes—until a toothpick comes
out clean.
MINTED PEAS
(2 cups)
1 cup dry green split peas
2¼ cups water
½ cup fresh spearmint leaves,
finely minced
Cook peas in water for 45
minutes to 1 hour, until well
cooked. When stirred they
should purée. Stir herbs into
peas.
Plan to attend our
next Garden Party on
May 24 2009 when
Erin Williams, co-author
of Why Animals Matter,
will speak.
Recipes by Freya Dinshah;
right
Sarah Somerville
icing the carob cakes
ICING FOR 2 CAKES
24 dates pitted,
soaked or simmered in water
2 Tbsp. soy powder
2 Tbsp. almond butter
2 Tbsp. toasted carob powder
2 Tbsp. roasted-grain coffeesubstitute
powder
Water from dates, more if
needed. Mix everything in a
blender to a thick puree; it will
set up on standing.