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4 cloves garlic
1 12oz box soft or soft silken tofu, drained
2 tsp fresh cracked black pepper
4 T veganaise or mayonnaise
4 T lemon juice
1 T Ooohmami! Flavor Enhancer
1 T salt
In a food processor start processing the garlic, then add the rest of the ingredients and process until smooth. It will keep for 2 weeks refrigerated. It’s The Bomb!!
Makes 4 servings of vegetarian soups (easily multiplied): Soup can be as simple as combing 1T Ooohmami™ and 1/2 t salt in 1Q hot water with vegetables of your choice. Simmer until tender. Serve as is, or add a block of soft silken tofu and puree in a blender for creaminess
| Soup | Ooohmami™ | Water | Vegetable | Spices | Binder/protein | Optional Additions |
|---|---|---|---|---|---|---|
| Carrot Ginger | 1T | 1Q | 4 large carrots | 1t Ginger (or 1T dried) | 1 12 oz block soft silken tofu | 1t Coriander 1t Cumin 1/2 t salt |
| Corn Chowder | 1T | 1Q | 1 can creamed corn Chopped roasted red peppers 1 cup edamame Green chilis |
1 12 oz block soft silken tofu | 1/2 t salt | |
| Cream of Asparagus | 1T | 1Q | 1lb. asparagus | 1 12 oz block soft silken tofu | 1/2 t salt | |
| Cream of Broccoli | 1T | 1Q | 1 large head broccoli | 1 12 oz block soft silken tofu | 1/2 t salt | |
| Green Cleanse | 1T | 1Q | 4 sprigs parsley or watercress 1 cup spinach 1 cup cabbage |
1/2 t salt | ||
| Roasted Red Pepper Tomato Bisque | 1T | 1Q | 1 can roasted red peppers 1 can fire roasted tomatoes |
1t fresh or 1T dried basil |
1 12 oz block soft silken tofu | 1 chipotle pepper 1/2 t salt |
| Rockin’ Chili | 1T | 1Q | 1 can black beans 1 can fire roasted tomatoes 1/2 chipolte pepper 1/4 cup chopped red onions |
2t cumin One lime juice squeeze 1/4 cup cilantro 1/2 cup yogurt or vegan sour cream |
2 cups tvp (texturized vegetable protein (Available at health food stores) | 1/2 t salt |
| Vegan Dahl (lentil) | 1T | 1Q | 2 cups lentils | 1t Curry powder 1t Garam masala |
1/2 t salt |
One tablespoon Ooohmami to 1 quart of hot water– creates a perfect soup stock on its own, or added to your favorite vegetables for “instant” soup, or as the base for countless recipes.
2 cups Brown rice
3 cups hot water
1 tablespoon Ooohmami
2T olive oil, vegan margarine, or butter
1t salt
Stove top:
Place the rice, salt, and olive oil in a saucepan with a tight fitting lid. Over medium heat, stir the rice until coated with the olive oil. Mix the Ooohmami™ and water together and pour over the rice. Bring to a boil, then turn it to the lowest setting cook approximately 45 minutes without stirring. Then turn off and let sit fifteen minutes.
Oven:
You can also do this in a 350° oven in a pan tightly covered in aluminum foil.
Incredibly savory, budget friendly, meat free and EASY!
Serves 4
1 can beans (black, kidney, garbanzo, etc) drained, mashed
3 Tablespoons Ooohmami
1/2 cup oats (old fashioned or quick cooking)
Mash ingredients together in a bowl. Let stand 15 minutes. Shape into four thin patties, heat 4T canola oil, fry 3 minutes per side, drain on paper towels. You won’t believe how “meaty” these taste.
1 stick melted margarine
1/2 cup of brown flour*
3 cups of Ooohmami!™ stock
1 cup chopped button mushrooms
pinch of dried thyme
pinch of white pepper
pinch of salt
splash of sherry cooking wine
pan drippings if desired
Sautee mushrooms on medium to high heat in the margarine until soft, then add the brown flour stir well for about a minute. The mushrooms will thicken. Next add the splash of sherry, let the pan deglaze, and stir well. Next, add the Ooohmami!™ stock (1 ½ teaspoons Ooohmami!™ flavor enhancer in warm water), stir well to get rid of any lumps, then add thyme, salt, white pepper and pan drippings (if desired).
*Brown flour is normal white flour that has been baked on a roasting pan in a 350 degree oven for 30 – 45 minutes until brown.