The New Farm Vegetarian Cookbook
Edited by Louise Hagler and Dorothy Bates
Easy Instruction for Homemade Vegetarian Cooking
The Original Cookbook from the Farm Community
Book Publishing, 1978
This is a revised edition of the original Farm Vegetarian Cookbook from the Farm Community. It includes recipes and nutritional information for a completely vegetarian diet based on the versatile and noble soybean. This book teaches you hot cook tasty, nutritious, and inexpensive meals using no eggs or dairy products and containing no cholesterol. From a global perspective, if more people were vegetarian, there would be more food for a hungry world.Included are recipes for soymilk, tempeh, tofu, tempeh starter, soy yogurt, sprouts, soy frogurt, breads, ice bean, pizza, barbeque gluten ribs, enchiladas, lasagna, spaghetti, knishes, burritos, canning, masa, yuba, eggless cakes, pancakes, muffins, brownies, French toast and more.
Yield: one 9 inch cheesecake
- 3 cups tofu (1 1/2 pounds)
- 1/4 cup lemon juice
- 1/2 cup oil
- 1 cup sugar
- 1 teaspoon vanilla
- 1 pinch of salt
Combine ingredients in a blender or processor until creamy, adding a little water at the end if needed to make the mixture smooth. Pour into a 9-inch graham cracker crust and bake at 325ºF for 50 minutes until set in the middle. Cool and top with fresh strawberries, drained crushed pineapple, sliced kiwi, sweet cherries or blueberries.