VEGAN WOLF RECIPE COLLECTION Hearty Bread spreads Cholesterol Free Vegan Recipe

Winter Vegi Sandwich Spread   Ingredients   1 C finely grated chinese cabbage or bok choy (regular cabbage is fine too) 1 C finely grated carrots 1 C finely chopped peanuts 1/2 C onion chopped fine 1/2 green bell pepper diced fine 1 t salt 3 T vegan mayo   Instructions   Mix all together and spread on bread or use as dip You can process together for very smooth consistency, or leave chunky.   Great Olive Bean Tofu Spread   Ingredients   2 C white beans 8 oz silken tofu 1/2 c black olives 2 sticks celery 1/2 c onion 2 T oil 2 T lemon juice dash salt and pepper and parsley   Instructions   Puree all smooth Thai tofu spread Ingredients   8 oz firm tofu (pressed 30 minutes) 1/4 cup carrot (grated) 1/2 tsp minced garlic 2 tbsps red onion (minced) 2 tbsps chopped cilantro (finely) 1/4 cup peanut butter (smooth) 1/4 tsp lime zest 1/4 tsp cayenne pepper 1 lime juice 3 tbsps soy sauce   Mash tofu and combine with carrot, garlic, onion, and cilantro in a mixing bowl.   In a separate bowl, blend together until smooth: peanut butter, lime zest, cayenne pepper, lime juice and tamari.   Fold into tofu mixture until everything is evenly mixed. Adjust seasonings to taste.   Serve on bread, crackers, chips or eat plain. Store refrigerated. Thai tofu spread 2   Ingredients   16 oz firm tofu (press 30 minutes) 2/3 cup red bell pepper 1/3 cup scallion (minced) 1/3 cup thai basil 1/2 cup reduced fat coconut milk 1 tbsp fresh gingerroot (grated) 2 tbsps lemon juice 1/3 cup peanut butter (smooth) crushed red pepper to taste soy sauce to taste   Directions:   In a large bowl mash tofu and add bell peppers, scallions and basil.   In a blender combine coconut milk, ginger, lemon juice, peanut butter and half of the minced chiles and puree until smooth.   Pour dressing over tofu mixture and toss to coat.   Add soy sauce as desired. Raw Vegetable Sandwich Spread   Ingredients   1 # carrots 1 bunch celery 1 onion 2 Cucumbers 3 tomatoes 1 small head cabbage 1 T agar agar flakes (optional ) 2 C vegan mayo Vegan margerine Finely Chopped mushrooms Herbs of choice (optional)   Grate vegetables very fine. Squeeze juice to reserve 1/4 C Add Agar Agar to juice and heat until dissolved. Add to vegetables Mix in mayo Refrigerate overnight, or a couple days. To serve: Spread bread with Margarine and herbs if using, Spread with mushrooms and vegi spread. Top with olive/parsley or other decor Garden Spread   1/2 C carrot 1/2 C bell pepper 1/2 c onion 1 c tofu 3/4 c walnuts 1/4 c sesame oil 1/4 c canola oil or olive oil 1 T fresh parsley 1 T fresh basil 1 t garlic 1 t thyme 3/4 t pepper 3/4 t coriander 1/2 t salt 1/4 t cayenne dash chili powder   Puree smooth or keep chunky Raw spinach tofu spread   Ingredients   2 cups fresh baby spinach 16 oz silken tofu 1/3 cup nutritional yeast 1 T olive oil 1 tsp dried oregano 1 tsp dried basil 1/2 tsp pepper TIPS Great for sandwiches or dips.