Live & Let Live Be a VEGetariAN

Bradford VEGetariAN Information Centre Formerly Bradford VEGetariAN Society (Founded June 1961) Affiliated to the Vegetarian Society UK Registered Charity No. 259358

1. Miso Soup
2. Sosmix Rolls
3. Soya Flour Cheese
4. Soya Bean Loaf
5. Tofu Cheese Cake
6. Durlston Pudding
7. Soya Cream
8. Aubergine tofuiana (Leah Leneman)
9. Leek and tofu flan
10. Coconut custard pie (Leah Leneman)
11. Some Soya Bean Products

1 onion		                        1 tbs vegetable oil
1 large carrot	                        2 tbs Miso paste (or to your taste)
1 small or 1/2 large head white cabbage	2 pints water;

1. Slice the onions thinly, cut carrot into match sticks and shred the cabbage.
2. Saute the onions for 2 minutes, then add the carrot and cabbage and saute them for 5-10 minutes longer, stirring constantly.
3. Add the water, bring to the boil and simmer for 20 minutes.
4. Mix the Miso paste with some of the liquid, add to the soup, mix and serve.

Puff pastry or short crust pastry made with 8 oz flour, or 1 pkt. Jus-rol Whole-wheat pastry.

1. Make up half a packet of Sosmix (I use more water than it says on the packet)
2. Roll out the pastry quite thinly in long rectangles. (I suggest 2 rectangles)
3. Divide the Sosmix and lay a long roll of mixture along the long side of each rectangle.
4. Roll the pastry over and seal the edges with water.
5. Cut the rolls, with a sharp knife into whatever size rolls you want.
6. Bake on a greased tray for about 25 mins. at 425 F, 220 C, Gas Mark 7.

80z marg
7-8 oz Soya flour (depending on texture required- experiment)

1. Melt the marg and add the Soya flour.
2. Beat well with a wooden spoon.
3. Add 1-2 tsp. of yeast extract or Vecon and then if you like, experiment with different flavours like chives, celery salt, fresh herbs, finely chopped salad vegetables. etc.
4. This is delicious in sandwiches; on toast; to add flavour to dishes and on top of bakes.

6 oz Soya beans, soaked	        2 tbs tomato puree
1 large onion, chopped	        4 oz whole-wheat bread crumbs
2 cloves garlic, crushed	4 tbs chopped parsley (or 2 tsp. dried)
4 sticks celery, chopped	1 tsp. dried thyme
2 oz vegetable margarine	1 tbs Soya flour
2 tomatoes, chopped	        salt and pepper
OVEN: 375F, 190C, Mark 5

1. Cook Soya beans and mash them(drained)
2. Fry the onion, garlic and celery in the marg for about 15 mins.
3. Add tomatoes and puree, cook 5 mins. more.
4. Stir in the beans, bread crumbs, parsley, thyme and Soya flour and season with salt, pepper.
5. Grease a loaf tin, spoon mixture in and smooth down the top. Cover with greased foil and bake for 1 hour.
6. Let it stand a few minutes, run a knife round and turn loaf into a dish.

6 oz digestive biscuits, crushed    2 dsp. lemon juice
2 oz marg, melted		    1/2 tsp. salt
1 packet Tofeata Tofu (9 oz)	    1 1/2 tsp. vanilla essence
2 tbs tahini			    1/4-1/2 pint Soya yoghurt
4 oz + 2 tbs raw cane sugar	    1/4 tsp. cinnamon

1. Mix crumbs into marg and put in a pie dish as a crust.
2. Puree tofu and add tahini, 4 oz sugar, lemon juice, salt and half vanilla essence.
3. Spoon into the crust and bake at 350F, 180C, Mark 4 for about 30 mins, till set.
4. Allow to cool. Mix yoghurt, 2 tbs sugar and vanilla essence.
5. Sprinkle top of cake with cinnamon and pour on the yoghurt.
6. Bake at 425F, 220C, Mark 7 for 5 mins. Cool and chill before serving.

1 oz chopped cashews or almonds	  1 oz seedless raisins or sultanas
1 tbs oil			  3 oz unsweetened crisp cereal flakes
2 heaped tbs marmalade		  (e.g. Soya, wheat, rye, barley, rice, oats,
2 tsp. hot water                    millet flakes.)

1. Brown nuts carefully in the oil. Add marmalade, raisins and hot water.
2. Stir over heat for about 1 minute. Allow to cool slightly, then mix in flakes using one type or a mixture.
3. Bake in greased dish at 325F, 170C, Mark 3 fro approx. 20 mins.

1-2 tbs cornflour			2 pint (1/4 litre) Soya milk
1-2 oz marg			1 oz raw cane sugar

1. Blend the cornflour to a smooth mixture with a little Soya milk, then add rest of milk.
2. Slowly bring to the boil, stirring.
3. Cook till thickened. Leave to cool.
4. Cream the marg and sugar till very soft. Gradually beat this into the cornflour mixture.

1 14 oz tin tomatoes	1 tbs, vegetable oil plus as required
1 onion			1 - 1 1/2 lb. aubergines
2 cloves garlic		12 oz firm tofu
3 tsp. basil            (Try 1 pkt. Tofeata with 1 lb. aubergine)
Fine bread crumbs or whole-wheat flour as required,

1. Liquidize tin of tomatoes; pour in a pan.
2. Add chopped onion and crushed garlic, basil and 1 tbs oil.
3. Bring to the boil and simmer 15-20 mins.
4. Slice aubergines thinly. Brush each side with oil and dip into fine bread crumbs or flour.
5. Grill on both sides till tender.(It is well worth the effort and the grilling is quick.)
6. Arrange half the aubergine in an oiled baking dish, crumble half the tofu over and top with half the tomato sauce.
7. Repeat the layers.
8. Bake at 350F, 180C, Mark 4 for 20-30 minutes.

2 large leeks or equivalent	2 tbs lemon juice
1 oz marg			1 dsp tahini (sesame paste)
1 pkt. Tofeata tofu		1 tbs Soya sauce
1 uncooked pastry case (6-8 0z flour)
Salt and black pepper

1. Slit the leeks down, wash and chop in smallish pieces.
2. Saute in the marg for a few mins.
3. Mash the tofu and add all other ingredients and any other additions you can think of.
4. Add the leeks and put the mixture in the pastry case.
5. Bake at 400 F, 200 C, Mark 6 for about 30 mins.
6. A colourful addition is some chopped red pepper sauted along with the leeks.

6 oz digestive biscuits , crumbed		4 tbs veg. oil
2 oz veg. margarine, melted		1 tsp. vanilla essence
12 oz tofu (or use 1 pkt.)			1/4 tsp. salt
3 1/2 oz desiccated coconut		3-4 oz raw cane sugar

1. Mix crumbs and marg and put in a pie dish.
2. Bake at 375F/190C/Gas Mark 5 for 10-15 mins.
3. Blend tofu, oil, vanilla, salt and sugar. Stir in 3 oz of the coconut.
4. Pour into the flan case and bake at 350F, 180C, Mark 4 for 15 mins.
5. Sprinkle the top with the remainder of the coconut and bake 5 mins. more. Cool.