The Veggus Cookbook
Right now it is more of a recipe collection than a full-fledged cookbook, but hopefully over time this collection will grow and become more organized. each month, I hope to add something new that I cooked recently. If you have a favorite that you would like to share, send it in to me. If I like it, I'll add it to the list.
Call for submissions!
I had a great molasses or gingerbread cookie in Cincinnati at a health food store, and it has haunted my dreams ever since! It was like a gingerbread or a molasses-gingerbread cookie, but it had a soft, moist consistency, almost like a brownie. If anyone has a recipe for a cookie like that, I would love to see it!
Perfect Morning Smoothie
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Don't think I've stopped cooking or anything, but Meg gave me the fantastic Oster blender I've been wanting. Every day since then, I have been making these healthy smoothies for breakfast. These are a great way to beat the heat!
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For this smoothie you will need a mighty blender. Add the ice cubes to the bottom of the blender, then add the fruit and tofu or yogurt if desired. Pour in the juices, and cover. Blend on the highest setting until you achieve the desired consistancy. Makes 2 large smoothies.
This month I have a dessert recipe; Meghan had a soy presentation at work a few weeks ago, and she had to prepare an assortment of tempting foods incorporating soy. The gist of the presentation was that soy is really underappreciated as a super-food; it has many health benefits, and societal benefits as well. Of course, you all know I'm biased when it comes to soy, so I'll just give you the recipe... Promise you will try it?
Tofu Chocolate Pie
- 12oz Silken Tofu
- 12oz Chocolate - use the highest quality you can find!
- 1/4tsp Vanilla
- 1 Pie Crust
Prepare the pie crust according to the instructions and allow it to cool. Break up the chocolate and melt it in the microwave. Drain the tofu and add it slowly to the chocolate. Mix the chocolate and tofu together for several minutes until the become smooth. You may need a blender or a cake mixer, whatever you have handy for mixing should do. Slowly add the vanilla to the mixture and continue blending. When the chocolate tofu filling is completely smooth, pour it into the pie crust. Allow the pie to cool in the refrigerator for at least an hour. Serves 8 slices of pie, preparation time 10 minutes.
Here's what I made for dinner yesterday; it was so good I made it recipe of the month. You are all required to
try this, because it was good. Ady can substitute little corn instead of the bamboo chutes, because I know she has
a thing about those little corns. 
Thai Tofu Curry
- 1 Block of Firm Tofu, cubed
- 7oz Bamboo shoots, sliced
- 16oz light coconut milk
- 2Tbs Thai red curry paste
- 6 green onions, finely chopped
- 1 lime
- 1 large potato, cubed
- 1 large sweet potato or yam, cubed
- 1/4 Lb snow peas
- 1 red pepper, chopped
- 3 small zucchini, chopped
- 2 Tbs fresh basil leaves, coarsely chopped
- 3 Tsp brown sugar
Combine the curry paste with the coconut milk in a large wok or skillet. Bring to a boil, and mix the paste into the milk to create a sauce. Add the tofu cubes and green onion, stirring to coat the tofu with the curry mixture. Grate the lime peel and add it to the curry. Juice the lime and save the juice for later. Add first the yam, and then the potato to the curry and stir to coat it all. Add about 1/4 cup of water and cover for about 8 minutes to allow the potatoes to soften. When the sweat potato is nearly cooked, add the snowpeas, red pepper, and zucchini. Allow to simmer for an additional 5 minutes, stirring occasionally to coat the vegetables. If the curry becomes too thick, add small ammounts of water. Turn off the heat, and add the bamboo shoots, lime juice, basil leaves, and brown sugar to taste. Stir until the basil leaves wilt and the bamboo is coated, and serve with steamed brown rice. Total prep time - ~25 minutes, Serves 4