Vegan Recipie Of The Day - Thursday 13th & Friday 14th

Sugar Cookies
From 'The Garden Of Vegan' by Tanya Barnard & Sarah Kramer. The recipie is measured in cups as the people who wrote it are canadian. You can buy measuring cups from homeware stores or supermarkets. One cup is approximatly equal to 130g.

3/4 cup dry sweetner (a.k.a. sugar)
1 cup margarine*
Egg replacer** equal to one egg
1 tsp vanilla extract
1/2 tsp salt
2 1/4 cups flour
1/4 tsp baking soda

*dairy free margarine is available in normal shops and as far as I'm aware it doesn't cost any extra. It's just margarine made from vegetable fat instead of butter.
**egg replacer powder is available in health food shops and mayebe some supermarkets, you could also use 1/2 mashed banana per egg to be raplaced OR 1/4 cup mashed tofu OR 1 tbsp soyflour / cornstarch + 2tbsp water.

In a large bowl, stir together the margarine, sweetner, egg replacer and vanilla. Stir in the salt, flour and baking soda and mix well. Roll out and shape. Baker for 8-10 minutes or until slightly browned at the edges.

Vegan Quiche
This recipie uses tofu instead of eggs to create that quiche-y texture. You can vary this recipie by adding any vegetables you want.

For the Pastry:
100g plain flour
pinch of salt
50g margarine
2-3 tbsp olive oil

To make the pastry:
sift the flour into a large bowl. Add the salt and margarine. Rub/ process the margarine into the flour until the mixture forms breadcrumbs.

Mix the oil with 3tbsp water and add to the bowl. Mix or process briefly until a dough forms. Wrap it in cling film and chill for at least 30 minutes.

Grease a 8-9" tin and preheat the oven to gas mark 6/ 200C. Roll the pastry out thinly and place into the tin. Pierce the base with a fork. Bake for 10-20 minutes or until the pastry is browned.

For the filling:

1 tbsp olive oil
2 onions, chopped
1 clove garlic, crushed
1 packet tofu
1 tbsp chopped herbs of your choice
1 tbsp soy sauce
salt & pepper
nutmeg

Preheat the oven to gas mark 4 / 1180C

Heat the oil in a frying pan and fry the onions for 10 minutes. Put half the oinion in a liquidiser and blend with the garlic and tofu. Add the rest of the onions with the fresh herbs, soy sauce, salt, peper and nutmeg to taste.

Spoon the mixture into the pastry case and spread evenly. Bake for 20-25 minutes until heated through and set.