The Joy of an Empty Pot

Vegetarian Chicken Salad with Frozen Tofu

November 30, 2020

Here’s a great way to use frozen tofu. Vegetarian chicken salad is good in sandwiches, on crackers, or as a filling for stuffed tomatoes.

Makes 3 cups

Serving Suggestion: Vegetarian Chicken Salad Sandwich

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August 24, 2020

Fresh Strawberry Jam with pectin is a real hit. This recipe uses original pectin and reduced sugar to help bring out the strawberry flavor.

Makes 5 half-pints

Fresh Strawberry Jam with Pectin on Toast

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July 23, 2020

Here is a vegetarian version of the always-popular chicken nuggets that is made with frozen tofu and corn flake crumbs.

Makes 4 Servings

Frozen Tofu Chicken Nuggets

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July 21, 2020

These corn flakes crumbs are quick and easy to make. They can also be used in place of the more traditional bread crumbs.

Makes about 2 cups.

Homemade Corn Flake Crumbs

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July 20, 2020

This Thousand Island Dip and Spread uses only three ingredients and a simple trick to make this sauce thick and easy to spread.

Makes 1-1/3 cups

Thousand Island Dip and Spread.

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February 24, 2020

This quick 30-minute vegan seitan steak with barbecue sauce has vital wheat gluten, whole wheat flour, and spices. No simmering required.

Makes 4 servings.

Seitan Vegan Steak with Honey Barbecue Sauce

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November 2, 2019

This New York style cheesecake is made with cream cheese, sour cream, eggs, and a subtle hint of lemon that does not dominate its flavor.

Makes 12 servings from a 9-inch cheesecake

Slice of New York Cheesecake with Lemon

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September 29, 2019

This small batch of Blackberry Jelly is big on flavor. It only uses one-half package of Original Sure-Jell pectin and less sugar.

Makes 4 small half-cup jars

Blackberry Jelly on homemade biscuit.

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