Sections (hold
ctrl and click to jump to a section):
Biscuits:
Preheat oven to 350F, oil a
baking sheet.
Mix 2 c flour, 4 t baking
powder,
Cut in ½ c margarine
(softened) until like coarse crumbs
Make a well, add ¾c milk and
equivalent of one egg (1 Tbs. whole flax seeds, ground OR 2 Tbsp pre-ground
flax plus 3 Tbs. water, mixed well until thick) all at once, stir quickly with
fork until just moistened.
Drop heaping Tablespoons full
onto sheet, bake 20-25 minutes until golden.
Corn Bread:
Mix 2 c flour, ½ c sugar, 8 t
baking powder, 1½ t salt, 2 c cornmeal
Add 4 eggs, 2 c milk, ½ c
margarine, and some fresh (or thawed frozen) corn kernels, beat until smooth
Bake in greased 9X13 at 425 for
20-25 minutes or more (until center is set and top is golden brown.
Foccacia (from
James McNair’s Vegetarian Pizza)
1 Tbsp granulated sugar
1½ cups warm water (warm, but
not hot)
1 envelope (¼ ounce) active
dry yeast
about 3¼ cups unbleached
all-purpose flour (or semolina)
extra virgin olive oil
2 tsp salt
Add the sugar to the water and mix well, then add the
yeast and stir until the mixture is smooth.
Let it sit for about five minutes, and if foam does not form on the
surface, the water was too hot (and killed the yeast), or too cold (and did not
activate it). While proofing the yeast,
mix 3 cup of the flour with the salt in a large mixing bowl. Add the yeast
mixture, and stir until the dough is holding together well. Put the dough on a floured surface, and
knead, adding flour as you do so. Keep
kneading and slowly adding flour until the dough is no longer sticky. Continue kneading until the dough is smooth,
elastic, and shiny (5-10 minutes more).
Do not over knead, as this will result in a tough crust. Shape the dough into a ball, and put it in a
well-oiled bowl, turning to coat it on all sides with the oil (which prevents a
hard crust forming, which inhibits rising).
Cover the bowl with plastic wrap or a damp towel to prevent moisture
loss. Let rise until tripled in bulk
(about 3 hours). Generously grease a
9X13 pan with olive oil, and spread the dough to fit the pan. Let the dough rise for another half hour or
so, then brush the dough with olive oil, and bake in a preheated 375F
oven. After 10 minutes, take it out,
brush it again with the oil, and put it in for another 10 or 20 minutes. When done, brush with olive oil and serve
immediately, with red pepper, tomato, red wine vinegar, red onion, and anything
else.
Gluten-free flour mix (from Betty Hagman)
2 cups white rice flour
2/3 cups potato starch
1/3 cup tapioca flour
1 tsp xanthan gum
Mix all ingredients and use to replace all-purpose
flour. Recipes will probably turn out a
bit denser and chewier, but still good.
4-flour bean Gluten-free
flour mix
2 cups Garfava flour
1 cup sorghum
3 cups cornstarch
3 cups tapioca flour
Mix all ingredients and use
to replace all-purpose flour. Has a
funky beany flavor, not recommended for use in pastries.
Pizza Dough
1 Tbsp granulated sugar
1 cup warm water (warm, but
not hot)
1 envelope (¼ ounce) active
dry yeast
about 3¼ cups unbleached
all-purpose flour (or semolina)
¼ cup extra virgin olive oil
1 tsp salt
Add the sugar to the water and mix well, then add the
yeast and stir until the mixture is smooth.
Let it sit for about five minutes, and if foam does not form on the
surface, the water was too hot (and killed the yeast), or too cold (and did not
activate it). While proofing the yeast,
mix 3 cup of the flour with the salt in a large mixing bowl. Add the yeast mixture and oil to the flour
and salt, and stir until the dough is holding together well. Put the dough on a floured surface, and
knead, adding flour as you do so. If
you’re lazy like me, you can just knead in the bowl. Keep kneading and slowly adding flour until
the dough is no longer sticky. Continue
kneading until the dough is smooth, elastic, and shiny (maybe 5 minutes
more). Do not over knead, as this will
result in a tough crust. Shape the dough
into a ball, and put it in a well-oiled bowl, turning to coat it on all sides
with the oil (which prevents a hard crust forming, which inhibits rising). Cover the bowl with plastic wrap or a damp
towel to prevent moisture loss. Let rise
until doubled in bulk (about 1.5 hours, or 45 minutes if using quick-rise
yeast). Put the pizza on a cookie sheet,
or a pizza screen, or in a deep dish pan, or on a stone, or whatever. A stone or pizza screen will give you a
crispier crust, but they’re also more work and harder to clean. Cooking directions vary according to what you
cook it on, but around 400F for 15 minutes or so usually works. Adjust temp and time to individual
preferences.
Variations include substituting 1 cup cornmeal for 1 cup
of the flour (Chicago-style), or using whole wheat bread flour for half of the
flour, and honey instead of sugar for a whole wheat crust. If you like garlic, try crushing a clove of
garlic into the olive oil and letting it sit for at least 30 minutes or so
before mixing it in. If I’m making a
traditional pizza I also like adding spices (basil, oregano, rosemary) and a
few Tbsp of minced olives into the crust.
Vegan Yeast Bread (from Aaron Smith)
1 Tbsp sucanat (or any sugar
really)
1 cup of warm water (hot to
touch, but not scalding)
2 tsp of active dry yeast
1 cup of stone-ground whole
wheat flour
2 cups of unbleached white
bread flour
1 Tbsp of canola oil or other
vegetable oil
1 tsp salt (not optional in
any way)
To make 2 loaves double everything except the yeast. Dissolve yeast in water and let stand about
10 min. Add sugar, salt, and oil and
beat with a whisk until bubbly (~2 min).
Add whole-wheat flour and ½ cup of white flour and mix until smooth. Continue to add another ½ cup of white flour
beating by hand with wooden spoon for 1 min.
Add more flour at ¼ cup at a time, beating by hand until dough is too
stiff to stir, but too sticky to knead.
Add more flour in 2 Tbsp amounts, mixing it in by hand (don't be afraid
to get messy) until dough pulls cleanly away from sides of bowl. Turn out dough onto a floured surface and
knead dough, dusting with flour as needed (I rarely use more flour than the
recipe calls for, but it varies from batch to batch) until it is smooth and
elastic. With practice you'll start to
learn just how the dough should feel for it to turn out right. You should knead for at least 5 minutes, more
doesn't hurt. Place dough in a clean
greased bowl and cover loosely with a greased plastic wrap or moistened
towel. Let rise in a warm place (80-85
degrees F) until doubled in size (about 1 hour, the warmer it is the faster it
rises). Uncover, punch down dough to
remove air bubbles. Turn out onto a lightly floured surface and knead about 1
min. Cover and let rest for 5 min. Pat dough into a flattened oval, roll up
snuggly into a loaf and pinch seams together until smooth. Place loaf, seam side down, in a greased loaf
pan, cover and let rise again in a warm place until doubled in size (about 1
hour). Heat oven to 400 degrees F (375
if you're using a glass loaf pan). Make
a lengthwise slash down middle of loaf.
Bake for 30 minutes or until loaf is golden brown.
Mix 2
c flour, 1 t baking powder, ½ t salt
Mix
separately equivalent of 2 eggs, 1 c soy milk, 2/3 c sugar, 6 T oil, 1 t
vanilla
Mix
together just until moist, add 1½ c frozen berries
Bake at
400F until toothpick inserted in center is clean (12-15 minutes or more)
Buckwheat
Pancakes (from the Better Homes and Gardens “New” Cook Book)
3
cups buckwheat flour
1
cup all-purpose flour
1
tsp salt
1
package active dry yeast (not quick-rise)
1
tsp white sugar
2
Tbsp brown sugar
¾
tsp baking soda
1
Tbsp vegetable oil
Combine flours and salt. Soften yeast in ¼ cup warm water (110oF). Dissolve granulated sugar into 3 ¾ cups lukewarm
water, add yeast and stir into dry ingredients.
Mix well, cover, and let stand overnight at room temperature. The bowl must not be over ½ full. The next morning, stir the batter, and add
brown sugar, baking soda, and oil. Stir
some more, and cook on a hot, lightly greased griddle or skillet.
French Toast
(from The Millennium Cookbook)
Flaxseed-Apple Batter:
1 Tbsp flaxseeds
½ cup applesauce
2 cups soy milk
½ tsp ground nutmeg
1 tsp ground cinnamon
¼
tsp sea salt
8 slices thick whole-grain bread, stale or
air-dried overnight
margarine
To make the batter, combine all of the ingredients in
a blender and purée until smooth. Place
in a large shallow bowl. Dip the bread 2
slices at a time to coat evenly. Cook
the bread in some margarine in a large skillet over medium heat until lightly
brown. I find that to get bread that
isn’t soggy - but is brown on the outside - it works best to cook on medium
heat for a bit, then reduce to medium-low to let the bread dry out. Repeat with the remaining bread, and serve
with warm apple compote (see recipe below).
If you can’t wait for the compote, it’s also really good with margarine
and powdered sugar or maple syrup. The
result can pass for “real” French toast made with eggs.
Omelet (modified from
FatFree Vegan Kitchen) – serves 2
Omelet:
12 ounces (1
package) Mori-nu lite silken tofu
2 Tbsp soymilk
2 Tbsp nutritional
yeast
2 Tbsp cornstarch
2 tsp tahini
¼ tsp onion
powder
¼ tsp turmeric
¼ tsp salt,
or to taste
¼ tsp ground chipotle
pepper (optional)
Filling:
1 red pepper,
diced
10 mushrooms,
diced
1 tomato,
diced
2 cloves
garlic, minced
Blend together all ingredients listed under omelet until
smooth. Cook the red pepper, mushroom,
and garlic with a bit of olive oil in a non-stick skillet over medium-high heat
until soft. When cooked, set aside and
mix with (uncooked) tomatoes. Add a bit
more olive oil to the hot skillet, and add ½ the batter (or less if it won’t
all fit) into the center of the skillet, and swish around in a circular pattern
about 6-8 inches across. Use a spoon or
spatula to smooth over the top if it’s uneven. Place your filling ingredients over the
batter, and reduce the heat to low.
Cook for about 5 minutes, checking often to see if
it's done. When the edges have dried out, lift a small section with a spatula
and check to see that the omelet is set. It should be slightly browned. Fold one side over the other, and if not done
yet, cook for a few minutes, then flip over to cook the other side. Carefully lift or slide it onto a plate and
serve hot.
Pancakes (from Sarah)
– serves 2
½ cup white
flour
½ cup whole
wheat flour
1 Tbsp baking
powder
¼ tsp salt
1 cup
nondairy milk
2 Tbsp canola
oil
3 Tbsp maple
syrup (less if you like less sweet pancakes)
Additional
oil or vegan butter for cooking
Combine the flour, baking powder, and salt in one
bowl. In separate bowl, combine milk,
oil, and maple syrup. Add milk mixture
to flour mixture and mix just until moistened, a few lumps are okay. Heat the nonstick skillet over med. Heat and
add a little oil or butter. You know the
rest…its pancakes!
What I love about these pancakes is that a): I, who
generally over mix pancakes causing them to turn out rubbery, have made these
and they came out fluffy and awesome, and b) they are half whole wheat, so you
can use up any whole wheat flour you bought with good intentions and then never
got around to putting in anything.
Pancakes (from How it
all Vegan!)
2
cups flour
1 tsp baking
soda
1 tsp baking
powder
2 cups soy
milk
2 Tbsp
vegetable oil
Mix the flour, baking soda, and baking powder together
in a large bowl. Add the milk and oil
and mix together until ‘just mixed’ (too much mixing prevents the pancakes from
getting fluffy). Scoop ~ ¾cup-1 cup
batter onto a hot nonstick pan or griddle and cover with a lid. Cook on medium until the center starts to
bubble and set, then flip and cook until golden brown. Makes enough pancakes for about 2 people.
Potato
Latkes (from The Voluptuous Vegan)
2 large russet potatoes
½ cup unbleached white flour
½ tsp baking powder
¼ to ½ tsp salt
black pepper
1 cup minced onion
½ cup grated carrot
½ cup thinly sliced green onions
2 Tbsp soy milk
canola oil for frying
Grate one potato, and finely
chop the other (or grate them all). Put
the potatoes in a strainer over a bowl and let the drain for ten minutes, then
squeeze them to get the remaining liquid out.
Let the liquid sit for a few minutes to let the starch settle to the
bottom, then pour the liquid out and mix the starch into the potatoes. Add the other ingredients, heat some canola
oil in a pan over medium-high heat, and fry a flattened patty of the potato
mixture. Fry until the edges are golden,
then flip and fry some more. Put them on
paper towels to drain.
Scrambled
Tofu (from Soul Vegetarian cookbook)
1 16oz block
tofu
2
Tbsp. Onions, chopped fine
tamari
sauce to taste
2
Tbsp vegetable oil or margarine
2
Tbsp red bell peppers
2
Tbsp nutritional yeast (to start with, add to taste)
½
tsp turmeric
1
Tbsp garlic powder (or much more)
lots
of crumbled basil
Melt margarine, sautè onions and peppers until soft,
add tofu, mash with fork, and add remaining ingredients until water from tofu
is cooked out. Very good, but tends to
be greasy/salty.
Waffles (from Jon)
¾ c whole
wheat pastry flour
¾ c white
flour
1 Tbsp baking
powder
½ tsp salt
1½ cups
soymilk
2 flax "eggs" (2 Tbsp whole flaxseed, ground
& 6 Tbsp water, whisked until thick)
3 Tbsp canola
oil
Use about 1/3 cup scoops, makes 8 waffles. Note that the flax measurement is for 2 Tbsp
of whole flaxseed. If using pre-ground
flaxseed, you need 3 Tbsp.
Warm Apple
Compote (from The
Millennium Cookbook)
Warm Apple Compote:
3 apples, peeled, cored, and chopped into
½ inch cubes
1 cup good strong fresh apple cider
2 Tbsp maple syrup
1 tsp minced orange zest
¼ tsp ground cloves
¼ tsp ground allspice
½ tsp ground cinnamon
2 tsp minced fresh ginger
¼ tsp ground black pepper
¼ tsp sea salt
Start the compote before you start cooking the toast
(it takes a while). Combine all of the
compote ingredients in a saucepan and bring to a boil. Reduce to a simmer and cook until the liquid
reduces to a light syrup (15-20 minutes).
Asian Pesto
1" piece ginger
root, peeled
1 clove garlic
2 tsp toasted sesame
seeds
2 bunches cilantro,
stems removed
1 tsp soy sauce
1 tsp mirin or apple
juice
juice of 1 lime
(about 3 tsp.)
¼ tsp
3 tsp sesame oil (or
less)
up to ¼ cup water
Turn on food processor. With motor running, drop garlic and ginger
into feed tube. Add seeds and cilantro;
pulse until finely chopped. Add soy
sauce, mirin or juice, and then slowly add oil in steady stream until pesto is
desired consistency. Toss with hot
noodles.
Bar-B-Que Sauce (from Soul Vegetarian)
¼ stick margarine
3 Tbsp molasses
1½ tsp apple cider vinegar
1 cup water
1 bay leaf
12 oz. can tomato paste
¼ cup honey
2 Tbsp garlic powder
salt to taste
(optional: 1/8 cup tamari)
Place
all ingredients in sauce pan, and simmer over low heat for 20 minutes.
Eggplant
Spicy Roasted Spread
2 eggplant
4 cloves garlic
1 red onion. sliced
juice of 1 lime
2 tablespoon tahini
1/2 teaspoon salt (or
to taste)
1/2-1 teaspoon cumin
1/2-1 teaspoon
chipotle pepper powder (to taste)
1/2 cup cherry or
grape tomatoes
jar of pickled
jalapenos/carrots/onions
Lettuce (romaine
preferably)
Preheat oven to 400F. Prick
eggplant several times with fork. Place it on a baking sheet and roast until it
is completely tender and sunken in on top, from 30 to 45 minutes. Remove from
oven and allow to cool enough to peel. Cut off the top and remove the peel.
With the food processor
running, drop in the garlic and process until minced. Add the eggplant and all
remaining ingredients except the tomatoes. Puree until fairly smooth. Add the
tomatoes and pulse to chop coarsely. Serve in tortillas with lettuce, tomatoes,
jalapeño peppers, red onions, or your own choice of vegetables.
Guacamole - from Raia Fink
½
white onion
1 head garlic
large bunch cilantro
2/3 of a soft tomato
3 small, ripe avocados
dash of salt
lime juice (2 Tbsp or so)
Mix ingredients in food
processor. Eat. Amaze your friends with
your skillz.
Hummus – from Jon
3 cloves garlic
¼ cup extra virgin olive
oil
½ cup water
juice from one lemon
½ tsp sumac
½ tsp paprika
¼ tsp salt
3 Tbsp tahini
2 cans chickpeas (or one
28 oz. can)
Blend
all ingredients except chickpeas, then slowly add chickpeas and keep blending
until smooth. Let it sit in the fridge
overnight and the texture will improve.
Please treat this recipe as a very rough guideline, strength of different
kinds of tahini varies, as do the amount of juice per lemon, and individual
tastes. This is just a starting
point. Sumac is key, though. Eat in pita bread with tomato, cucumber, shredded
carrots, mixed greens, and sprouts.
Miso-Sesame Paste
½ cup roasted sesame seeds, ground into a
paste
½ cup miso (yellow or white)
¼ cup umeboshi plum wine (Hakutsuru)
1 Tbsp rice vinegar
Mix the miso with the plum
wine and vinegar, then stir in the sesame paste. This recipe can be used as a dip for spinach,
or a topping for broccoli and brown rice.
Peanut Sauce
2 cups natural unsalted peanut butter
½ cup rice vinegar
¼
cup soy
2 Tbsp minced garlic
cayenne powder to taste
3 Tbsp sugar
2 tsp salt
¼ cup
sesame oil
1 cup black tea
Mix all ingredients, good
with soba noodles.
Puttanesca Sauce (from The Millennium Cookbook)
4 pepperoncini
(pickled Italian peppers), finely diced
At least 4 cloves
garlic, minced
2 Tbsp capers,
drained
2 tsp dried basil
1 tsp dried oregano
½ cup dry red wine
28 oz. canned diced
tomatoes
salt and/or sugar to
taste, if needed
In a large saucepan, combine
the garlic, pepperoncini, capers, oregano, basil, and wine. Bring to a boil and cook to reduce liquid by
half. Add the tomatoes. Reduce heat and
simmer until thick, about 30 minutes.
Add salt or sugar if needed.
Serve over pasta, polenta, bread, pizza, etc.
Scorpion Paste (from
Gudrun Danielson)
1 7 oz. jar, or 2/3
cup roasted red peppers
½ tsp cumin, whole or
ground
½ tsp salt
6-8 cloves garlic,
peeled and chopped
2 Tbsp olive or vegetable oil
6 (or more, if you're
cocky) hottest ground red chilies, cayenne, or chile caribe flakes, or the
equivalent in whole chiles (pequin, tepin, Japanese) that have been softened in
hot water.
Combine all in a blender,
making sure to scrape down the sides with a spatula once or twice, until it
becomes a uniform emulsion. If using
whole chilies, you'll have to blend a bit more, so that the seeds are pulverized,
adding their heat to your concoction.
The finished product should be as thick as mayonnaise. Pack the paste into a small jar, cover with a
thin film of vegetable oil, and refrigerate indefinitely. If you want to add some quick heat to stews,
burritos, or curries, or kill a cold by spreading it on toast and eating it,
well, this is the recipe for you! It
keeps marvelously well, and increases its potency as long as it has a thin coat
of oil on top, and is refrigerated.
Tapenade (from Garlic Garlic Garlic)
2 packed cups pitted Niçoise
or Kalamata olives
12 oil-packed or
water-softened sun-dried tomatoes, drained
5 plump garlic cloves
2 tsp fresh oregano
leaves, plus flowers if available (or ~1/2 tsp dried oregano)
1 tsp fresh-ground black
pepper
¼ cup extra-virgin olive
oil, plus up to 2 Tbsp more if needed
Blend
everything except the oil in a food processor, pulsing until pureed. Taste and add more tomato if desired. Gradually add the olive oil with the motor
running, scrape and process again. Add
more oil if needed to make a thick, spreadable paste. If it has a bitter taste you can add some
sugar.
White Bean "Cheese"
1 cup cannellini beans, rinsed and drained
6 ounces firm silken tofu
¼ cup nutritional yeast
2 Tbsp cashews, ground
(I use lightly salted and roasted) – or use 1 Tbsp for a low-fat version
1-2 tsp fresh lemon juice
1 Tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
2 Tbsp miso (light or dark, your preference)
½ tsp turmeric (for a golden color)
optional: up to 2 Tbsp unsweetened soy milk if spread is too thick
Place all ingredients except
soy milk in the bowl of a food processor fitted with a metal blade and process
until the desired consistency is achieved. Add soy milk if needed to achieve
desired consistency. Store in
refrigerator in an airtight container. This spread is delicious on sandwiches,
toasts, crackers or in quesadillas (see sides/salads section).
Rainbow
Ribbon Salad w/ Chipotle-Lime Date Dressing
Salad:
1 red bell pepper, cut into thin strips
1 yellow bell pepper, cut into thin strips
1 cucumber, seeded, cut into thin strips
1 carrot, peeled, cut into thin strips
1 green apple, peeled and cored, cut into thin strips
1 cup shredded peeled beets
1 head lettuce (or equivalent in baby greens)
Chipotle-Lime Date Dressing:
1 chipotle chili, cracked open, stem and seeds removed
4 fresh dates, pits removed, quartered
¼ cup + 2 Tbsp fresh lime juice
¼ cup freshly squeezed juice from tangerine, tangelo
or orange
¼ cup + 2 Tbsp extra virgin olive oil
2 Tbsp sherry vinegar or good-quality balsalmic
vinegar
2 Tbsp sweetener of choice (cane sugar, agave nectar,
maple syrup, etc.) – optional
½ tsp salt
Freshly ground pepper to taste
To
make the dressing, put the chipotle in a microwaveable mug with 1 cup of
water. Microwave till the chipotle is
soft (~3 minutes). Remove from water and
add to a blender or mini food processor with dates, lime juice, citrus juice,
olive oil, vinegar, sweetener (if using), salt, and generous grinding of black
pepper. Puree until very smooth, scraping
down the sides 2 or 3 times with a rubber spatula.
In large bowl, toss peppers, cucumber, carrot and
apple with dressing. Portion out
servings of the veggie/dressing mixture and then top with shredded beet. Serve over lettuce or greens.
Quesadillas (makes 6)
3 Tbsp vegan margarine, or just cook without oil in a
nonstick pan
7-8 inch whole wheat tortillas
1 ½ cup of white bean "cheese" (see
sauces/spread section), or commercial vegan cheese
~ 3 cups fresh baby spinach leaves
~ ¾ cup caramelized onion (cut a large yellow onion
into thin slices, and saute in a tablespoon or two of olive oil in a large
skillet over medium-high heat, stirring frequently until golden-brown)
In a large skillet over medium-high heat, melt 1 Tbsp
of the vegan margarine (if using a nonstick skillet, you can skip this if you
like for a low-fat version). Meanwhile, spread 2 tortillas with
"cheese," leaving a 1/4-inch border. Top one half of each quesadilla
with ½ cup spinach, followed by 2 Tbsp of caramelized onion. Fold other half of
tortillas over the spinach and onion and press down gently. Place quesadillas
in the skillet and fry on one side for a couple of minutes or until
golden-brown and crispy, pressing down gently with a spatula to seal. Carefully
flip them and fry for another couple of minutes. Remove quesadillas to serving
plates, cut each in half and overlap slices if desired. Add another Tbsp of
margarine to the skillet, melt, and repeat for each of the next two batches of
2 quesadillas.
Wilted Greens with Miso-Tamarind sauce and Caramelized
Pears
1 head greens (mustard, kale, turnip, raddicchio,
endive, chard, whatever you like)
1 firm but not hard Bosc pear
2 tsp maple syrup
1 tsp red miso or barley miso
1 tsp tamarind paste
1 tsp tomato paste
1 garlic clove, crushed
1 Tbsp minced fresh ginger
½ cup veggie stock or water
Rinse the greens and chop coarsely. If using tough greens like kale or collards,
pre-sauté until wilted. Otherwise if
using tender greens like chard or spinach, leave as-is.
Quarter the pear and cut out the stem and core. Cut each quarter into 2 or 3 thin slices
In a skillet, heat some oil over med-high heat, add
pear slices and sauté until brown on both sides, about 7-9 minutes. Drain on paper towels.
In a medium
bowl, combine maple syrup, miso, tamarind, tomato paste, garlic, ginger and
veggie stock or water. Whisk until
smooth. Pour into the skillet and bring
to a boil over med-low heat. Cook,
stirring until the dressing begins to thicken, about 1 or 2 minutes. Immediately pour the hot dressing over the
greens and toss until they are well coated and wilt slightly. Top with the pear slices, and serve
immediately.
African Groundnut Soup (from The Artful Vegan)
2 tsp olive oil
2 red onions, chopped
4 cloves garlic, minced
2 tsp minced ginger
½ tsp ground clove
½ tsp ground cardamom
½ tsp ground allspice
1 tsp ground cinnamon
1 tsp ground cumin
2 tsp ground mild chile powder
¼ tsp cayenne pepper
1 cup freshly squeezed orange juice
½ tsp minced orange zest
3 sweet potatoes, peeled and cut into 1-inch
dice (4 cups)
1 14oz can diced tomatoes
6 cups vegetable stock
½ cup creamy peanut butter
¼ cup light miso
1 bunch beet greens or red chard
Salt and black pepper
Heat olive oil in soup pot
over medium heat, add onions and garlic and sauté for about 10 minutes, until
onions are lightly caramelized. Add the
ginger and spices and sauté for another minute or so. Add the orange juice and zest, and stir the
bottom of the pot well. Add sweet
potatoes, tomatoes, and stock, and simmer roughly 40 minutes until sweet
potatoes are soft. Turn off heat. Add peanut butter and miso and puree the soup
in a blender or with an immersion blender until smooth. Add salt, pepper, and cayenne to taste. Add
beet greens (with stems), the soup will cook them enough without more
heat. Serve with toasted bread or teff
croutons.
Basque White Bean Soup (from Moosewood Low-fat
Favorites)
2 cups chopped onions
2 garlic cloves, minced or
pressed
1 Tbsp olive oil
1 Tbsp ground fennel (I find
that less is better)
1 tsp dried thyme
1 cup thinly sliced cabbage
4 celery stalks with leaves,
sliced (about 2 cups)
1 small butternut squash,
peeled, seeded, and cubed (about 3 cups)
3/4 cup minced red bell peppers
6 cups vegetable stock
2 cups cooked white beans of
your choice (=1 15 oz can)
generous pinch of saffron, more to taste or less to
conserve salt and ground black pepper to taste (doesn't usually need salt if
your stock is salted)
In soup pot, sauté the onions
and garlic in the oil for about 10 minutes, until deeply browned and
caramelized. Stir in the fennel and
thyme. Add the cabbage and celery,
cover, and sweat the vegetables until they are nearly tender, about 5
minutes. Add the squash and bell
peppers, pour in the stock, bring to a boil, and cook for 5-10 minutes more,
until squash softens. Stir in the white
beans and crumble in the saffron. When
the soup is hot, salt and pepper to taste.
Black Bean and Avocado Soup (from the Bold Vegetarian Chef)
2 Tbsp vegetable oil
1 medium red onion
4 garlic cloves
1 ½ Tbsp whole cumin seeds, crushed
1 dried chipotle chile, soaked in hot water
and minced
2 cinnamon sticks
2 Tbsp unrefined cane sugar
1 ½ tsp salt
1 cup chopped cilantro
6 medium
tomatoes, chopped
4 cups black beans
4 cups vegetable stock
2 ripe & firm avocados, cubed
Juice from 1 fresh lime
Start soaking the chipotle
chile in hot water (for 10 minutes), then mince it and save the soaking
water. Heat the oil in a large soup pot
(medium-high heat) and sauté until soft.
Add the garlic, cumin, chipotle, cinnamon sticks, sugar, salt, and ½ cup
of the cilantro. Cook 2-3 minutes until
the spices are fragrant. Add tomatoes
and beans and cook 2-3 minutes more. Add
the stock and chipotle soaking water, bring to a boil, then reduce heat and
simmer 15-20 minutes. Use an immersion
blender to thicken the soup up, or remove about 2 cups of the soup, blend, and
return. Just before serving, add the
avocado, lime juice, and remaining cilantro.
Add salt and pepper to taste.
Butternut Squash and Ginger Soup (from A Taste of Heaven and Earth)
3 Tbsp olive oil
4 chopped garlic cloves
1½ cups chopped yellow onion
1 tsp ground coriander
¼ tsp ground cinnamon
4 cups peeled and thinly sliced butternut
squash (a 2# squash)
3 cups water
about a 5-inch piece of ginger
1 Tbsp soy sauce
salt and pepper to taste
fresh cilantro for garnish
Heat the oil in a large soup
pot, add the onions and garlic, and cook over high heat for 3-4 minutes, until
the onions become translucent. Add the
coriander, cinnamon, and squash, and cook for 5 more minutes over high
heat. Add the water, cover with a lid,
reduce the heat, and simmer until the squash is very soft (about 30 minutes). While the soup is cooking, peel the fresh
ginger, finely grate it, and squeeze it into a small cup until you have ¼ cup
of juice. In a blender, blend the soup,
ginger juice, and soy sauce until completely smooth. Season with salt and pepper, add cilantro,
and serve with toasted french bread.
Makes enough soup for two hungry people.
2 cups chopped onions
2/3 cup chopped
celery
1 Tbsp canola oil
1 Tbsp grated or
minced fresh ginger
1 tsp curry powder
¼ tsp ground nutmeg
2 bay leaves
Salt to taste
3 cups vegetable stock (or water)
4 cups peeled and
cubed sweet potatoes
1 tsp freshly grated
lemon and/or orange peel
¼ cup flavorful dark
rum (I use Barbancourt)
1 cup orange or pineapple
juice
1 14 oz can coconut
milk (or light coconut milk)
2 Tbsp fresh lemon or
lime juice
Optional for garnish:
chopped cilantro
Optional for garnish:
toasted unsweetened coconut flakes
In a soup pot, sauté onions
and celery in the oil until onions are translucent, about 5-10 minutes. Add spieces and salt, and cook a bit more
while stirring, then add stock (or water), sweet potatoies, citrus peel, and
rum. Cover and boil. Reduce heat and simmer until vegetables are
tender (~15-20 min). Remove and discard bay leaves, and add juices
(orange/pineapple and citrus) and coconut milk to pot. Puree soup in blender
and serve.
Carrot soup
(from A Taste of Heaven and Earth)
2 Tbsp olive oil (¼
cup)
4½ cup chopped yellow
onion (7½ cup)
10 lg garlic cloves,
chopped (16)
2 Tbsp dried basil or ½ cup chopped fresh
(¼ cup dry, 1cup fresh)
3# carrots, sliced
(5#)
water to cover, about
2 cups (3 cups)
lemon juice to taste,
about 1/3 cup (½ cup)
¼ cup tamari (6 Tbsp)
freshly ground pepper
1 bunch chopped fresh
cilantro
2.5
finely chopped
parsley or cilantro for garnish
The amounts in parentheses
are for if you’re making a huge batch, the normal amounts are still for a
good-size pot. Heat the oil in a soup
pot, add onion and garlic and cook over medium-high heat for 3-4 minutes, stirring
frequently. Add the basil, carrots, and
pepper, and cook for 5 minutes more. Add
water (enough to barely cover the veggies), reduce the heat, and simmer until
the carrots are soft (about 30 minutes).
In a blender or food processor, blend the carrots and cooking liquid
until smooth. Add the lemon juice,
ground pepper, and tamari to taste. If
you don't have really tasty soy sauce, use salt, but as strange as it sounds,
the tamari is really good if you have decent quality sauce. Stir in cayenne powder to taste if the soup
needs it. Stir in the fresh cilantro,
garnish it if you like, and serve (I recommend lightly toasted French bread
with this).
Chili (aka Jon Fisher’s Grand Unifying Theory of Chili)
1 red onion
6 cloves garlic
¼ cup peanut oil
14 oz tube Gimme Lean ground
beef style fake meat
3 Tbsp chili powder
½ tsp cumin
½ tsp cinnamon
½ tsp cocoa powder
½ tsp garlic powder
½ tsp black pepper
1 Tbsp Sriracha garlic chili
sauce
3 Tbsp maple syrup
1 tsp salt
28 oz can diced or
crushed tomatoes
2 cans beans (black, or
pinto, or kidney)
1 12 oz
6 oz tomato paste
1 Tbsp smoky scotch
1 Tbsp good dark rum (I
use Barbancourt)
1 red bell pepper
6 carrots
This
chili was my attempt to make a stream-of-consciousness chili drawing on
whatever I had around the house, but paying homage to the various chili schools
(
Heat
the oil in a soup pot over medium-high heat and add garlic and onion. Cook until soft. Add the gimme lean, breaking it up into small
chunks with your hands and/or a wooden spoon.
Sauté until the gimme lean has browned (if it starts sticking, add a bit
more oil). Add the spices (chili powder,
cumin, cinnamon, cocoa, garlic powder, pepper, salt) plus the chili sauce, maple
syrup, and beans. Sauté for a couple
more minutes, then add tomato, tomato paste, beer, scotch, rum, and stir
well. Add the red pepper and carrots and
water to cover (if necessary) and cook until carrots are soft. Better the next day.
Chilled Avocado, Tomatillo, and Cucumber Soup with
Saffron-Lime Ice (from The Artful Vegan)
Saffron-Lime
Ice:
Juice
of 2 limes
¼
tsp saffron threads, soaked in ¼ cup warm water for 20 minutes
1
tsp paprika
1
tsp raw sugar
½
cup water
1/3
tsp salt
Soup:
½
yellow onion, diced
4
cloves garlic, peeled
1
chili pepper
3
ripe avocados, peeled and pitted
8
tomatillos
1
English cucumber (halved & seeded)
½
cup cilantro leaves
1
tsp dried oregano, toasted (cook in a hot dry skillet ~1 minute)
¼
tsp nutmeg
¼
tsp black pepper
Juice
of 1 lime
2
tsp light miso paste
3
cups water
Salt
to taste
Cayenne
pepper to taste (optional)
1/3
cup slivered almonds, toasted (in a dry skillet until golden brown) and crushed
To
make the ice, mix all ingredients together in a shallow pan, and freeze for 3-4
hours until frozen solid. To make the
soup,. Cook the onions, garlic, and chili in a dry nonstick skillet over high
heat. Cook, stirring frequently, until
about half of the ingredients are slightly charred. Let cool, then peel and seed the chili.
Add the avocado, onion, garlic, jalapeno, and tomatillos
to a blender, and blend with 1½ cup water.
Pour into a large bowl. Blend the
cucumber, cilantro, oregano, nutmeg, black pepper, lime juice, and miso with the
remaining 1½ cup water, and add to the bowl.
Add salt and cayenne to taste.
Refrigerate for at least 2 hours, or until well chilled.
To serve, ladle into 6 martini glasses, and sprinkle with
toasted almonds and 2 tsp of saffron-lime ice in each glass.
Cream of the Harvest Soup (from The Voluptuous Vegan)
¼ cup olive oil
2 yellow onions, sliced
salt
a 2.25à2.5 # butternut squash, peeled/seeded/cubed (about 6
cups)
2 medium sweet potatoes,
peeled/cubed (about 3 cups)
1 medium parsnip, peeled
and sliced
6 cups vegetable stock
1 bay leaf
2 dried ancho chilies
2 dried pasilla chilies
6 garlic cloves, peeled
1-inch cube of peeled
ginger
2 tsp ground coriander
2 tsp ground cumin
1 Tbsp fresh lemon juice
(or to taste)
Warm
1 Tbsp of the oil in a large pot, and add the onions plus a dash of salt. Sauté over medium heat until the onions are
just starting to brown (about 10 minutes).
Add squash, sweet potatoes, parsnip, stock, and bay leaf, cover, and
bring to a boil over high heat. Reduce
heat, simmer, and cook partially covered until vegetables are tender. While the vegetables are cooking, purée the
garlic and ginger in a food processor, or mince by hand. Heat the remaining 3 Tbsp oil in a skillet
and add the garlic, ginger, coriander, and cumin. Sauté about a minute until fragrant. Add this mixture to the vegetables when they
are done cooking. When you’ve cooked the
garlic/ginger and are still waiting for the vegetable to finish cooking, destem
and seed the chilies, place them in a pot with enough water to cover, and bring
to a boil. Turn off the heat and let
them soften for about 15 minutes, then drain (reserving 1 cup of the soaking
liquid). Blend the chilies and reserved
liquid, and set aside (this is for each person to add to their soup to taste). If this sounds like too much work just use
cayenne powder, but it’s awfully good this way.
When everything’s done cooking, remove the bay leaf and blend the soup
until creamy. Add the lemon juice and
salt to taste (about 1½ tsp?). Let sit a
few minutes and adjust seasonings as ready.
Stir in the chili paste when you serve the soup.
Creamy
Lentil Soup (from Garlic Garlic
Garlic)
3 Tbsp olive oil
1 jumbo Spanish/Vidalia
(or yellow) onion
4 plump garlic cloves,
minced
2 large carrots, finely
chopped
½ tsp dried thyme
1 bay leaf
2 cups (roughly 1#)
green or brown lentils (preferably French)
4 cups vegetable stock
(2 cans)
salt and pepper
1/3 cup dry sherry
¼ cup minced chives
Heat oil in a pot over medium
heat. Add onion, increase heat, and cook
until golden (roughly 10 minutes). Stir
in garlic and carrots, and cook a few minutes more. Add thyme, bay, lentils, stock, and enough
water to just cover the lentils. Cover
and cook over high heat until liquid is bubbling. Reduce heat and simmer until lentils are very
soft, about an hour. Discard the bay and
puree the soup. Add salt and pepper to
taste, then add sherry and heat until simmering. Garnish with chives.
Egyptian lentil soup (modified from Eileen Gebbie)
2 large onions,
chopped
4 cloves garlic,
crushed
2 Tbsp olive oil
2 tsp ground cumin
1 tsp
coriander
1 tsp
paprika
½ tsp
cayenne
1 pound red lentils,
washed (about 2.5 cups)
1 bay leaf
½ tsp dried oregano
Juice from 1 lemon
salt & black
pepper to taste
6 cups vegetable
stock/broth
Sauté
the onion and garlic in olive oil until slightly brown (about 5 min.). Stir in cumin, letting it cook briefly. Stir in lentils, bay leaf, oregano, salt,
pepper, paprika, cayenne, and lemon. Add
boiling veggie stock. Return all to a
boil. Reduce to simmer for about 40
minutes (until the lentils are soft).
Remove bay leaf, and blend.
Fresh Pea Soup (modified
from Quick Vegetarian Pleasures)
3 Tbsp olive oil
2 medium onions, diced
2 garlic cloves, minced
5 cups vegetable stock
1 large potato, peeled and diced
2 cups (1 10 oz package) frozen lima beans
2 cups (1 10 oz package) frozen spinach
2 cups (1 10 oz package) frozen green peas
¼ tsp cayenne pepper
2 Tbsp fresh mint
Additional fresh dill or mint for garnish.
Sauté onion and garlic in the
olive oil in a stockpot about 10 minutes until the onions are tender. Add the vegetable stock and potatoes and
bring to a boil. Simmer for about 20 minutes until the potatoes are
tender. Add the frozen vegetables,
cayenne, and salt, and remove 1 cup of the soup (set aside). Puree it in a blender or using an immersion
blender until smooth, and stir in the reserved cup of soup, dill, and mint.
Gazpacho
1 medium cucumber, diced
1 medium green pepper, diced
1 small red onion (or 4 shallots), diced
1
avocado, diced
2½ pounds fresh vine-ripened tomatoes, diced
2 cup tomato juice
¼ cup red wine vinegar
3 Tbsp
olive oil
2 cloves garlic
1 tsp cumin
2
tsp salt (add last, you may need less depending on how salty your tomato juice
is)
1
fresh hot pepper (optional), or some hot sauce (if using hot sauce, decrease
vinegar)
Dice the cucumber, pepper,
onion or shallot, avocado, and parsley.
Add the tomato, tomato juice, vinegar, olive oil, garlic, cumin, and hot
peppers. I always blend half of the soup
in a blender (or using an immersion blender) to make a thicker soup. Refrigerate for 2 hrs or more. Don’t bother making this recipe of you can’t
get flavorful vine-ripened tomatoes, it’s really terrible (trust me on this
one, I’ve tried it). You can use a
little less tomato if they’re really expensive and/or you’re on a tight budget,
but be sure to add extra tomato juice to compensate.
Indian Carrot Soup (from Jon)
¼ cup minced garlic
2 Tbsp minced ginger
2 tsp coriander
2 tsp cumin
Olive oil
1 large onion, chopped
1 fresh
¼ tsp cayenne
2# carrots, chopped
1 fennel bulb, chopped
4c vegetable stock or water
½ c raw unsalted cashews
1 tsp salt
½ cup tamarind concentrate
1 tsp cardamom
¼ tsp turmeric
Sauté the garlic, ginger,
coriander, and cumin in 2 Tbsp olive oil for about 2-3 minutes, and set
aside. In a large soup pot, sauté the
onion,
Kale-Peanut Stew
2-3 cups chopped onions
1 head garlic
vegetable oil
2 bunches kale
2 20 oz cans undrained crushed pineapple
1 cup peanut butter
hot sauce and/or chiles to taste
1 cup chopped cilantro
salt to taste
Sauté the onions and garlic
in the oil for about 10 minutes, until lightly browned. While the onions are cooking, wash the kale,
remove the stems, and chop. Add the
pineapple and its juice to the onions and bring to a simmer. Stir in the kale, cover, and simmer for about
5 minutes until just tender. Add peanut
butter, hot sauce, and cilantro, and simmer 5 minutes more. Salt to taste and serve with rice.
Lemongrass Miso Soup (from The Millennium Cookbook)
4 leeks, cut into thin slices
2 carrots, cut into ¼ inch matchsticks
4 oz shiitake mushrooms, stemmed and finely
chopped
8 cups vegetable stock (or 4 cups each veg.
stock and water)
2 Tbsp dried arame or kombu strips (optional)
2 stalks fresh lemongrass (either chop and put in
cheesecloth, or put in whole, with partial slices along the length of the
stalk)
2 Tbsp minced fresh ginger
½ cup white or golden miso (or more to taste)
salt to taste
cayenne pepper to taste
Optional garnishes:
1 cup cooked bean thread noodles
4 snow peas, julienned
1 cup fresh corn kernels
4 oz fresh silken tofu, cut into ½ inch dice
1 Tbsp toasted sesame seeds
In a large soup pot, combine
the leeks, carrots, mushrooms, and ½ cup of the stock. Cook over high heat until the liquid
evaporates. Add the remaining stock,
arame, and lemongrass. Lower the heat
and simmer for about 20 minutes (until the lemongrass has thoroughly flavored
the stock). Add the ginger, and whisk in
the miso, salt and cayenne. Divide
noodles, snow peas, corn, and tofu among the serving bowls. Ladle the soup over the vegetables, and
sprinkle with sesame seeds.
Lentil soup
(from Jon)
3 Tbsp olive oil
1 big ol' red onion,
diced
1 # carrots, sliced
6 cloves garlic, pressed
or minced
4 medium celery
stalks
1 14½ oz can tomatoes
(crushed or diced)
2 cups lentils
(preferably 1 cup brown or green and 1 cup red)
about 5 cups water
1 Tbsp dried thyme
(or to taste)
1 bay leaf
balsamic vinegar to
taste
salt & pepper to
taste
chili peppers or hot
sauce to taste
Sauté the onion, garlic,
carrots, and celery in the oil until tender (about 5-10 minutes). Add the water, lentils, thyme, bay leaf, and
tomatoes, and stir. Bring to a boil, reduce
heat and simmer until lentils are tender (30-45 minutes). Add vinegar, salt, and pepper to taste. Serve with French bread.
Lentil-Tomato soup (from Gudrun Danielson)
2 Tbsp olive oil
1 cup chopped onion
2 minced garlic
cloves, or more
2 tsp ground
coriander
1 tsp ground cumin
1 red or green bell
pepper, minced
2 cups dried lentils
1 or more minced
jalapeño peppers
6 cups water, or
vegetable stock
1 14 oz can peeled
plum tomatoes
¼ cup lemon juice
(from 1 lemon)
¼ tsp salt
fresh ground pepper
to taste
Heat the oil in a large
saucepan over med. heat. Add onion,
garlic, coriander, cumin and bell pepper.
Sauté for ten minutes, stirring a lot.
Add lentils, jalapeño, and the water or stock. Pour tomatoes into a small bowl and squeeze
them with your hands, so they break into small pieces. Add them to the soup. Let the whole mess simmer for 45
minutes. Take the pot off the heat, add
the lemon juice, salt, and pepper.
Note: this is a forgiving
soup! Add some chipotles, or some corn, or
red beans. Increase the garlic, if you
want to, and toss in some spinach. Add
carrots, or sweet potatoes, cut in small dice, and the soup will still be okay. Hell, add some soy sauce if you want!
Lobster mushroom, oyster mushroom, and chanterelle bisque
(modified from The Millennium
Cookbook)
2 leeks
2/3 cup diced
carrot
1 tsp minced
garlic
1 cup diced celery
root or celery
2 Tbsp olive oil
4 oz (¼#) fresh
chanterelle mushrooms, thinly sliced*
4 oz (¼#) fresh
oyster mushrooms, thinly sliced
4 oz (¼#) fresh
lobster mushrooms, thinly sliced*
2 tsp minced fresh
thyme
1 tsp paprika
1/3 tsp ground
nutmeg
1/3 cup dry sherry
6 cups vegetable
stock
1 cup unsalted
cashews (or more)
1 Tbsp fresh lemon
juice
1 Tbsp white miso
sea salt to taste
1/2 tsp ground
pepper
1 Tbsp chopped
fresh chives (optional)
Saute leeks, carrot, garlic, and celery root in the oil for 10 minutes.
Add salt and mushroom and cook for another 5 minutes. Add thyme, paprika,
and nutmeg, and sauté another few minutes. Stir in the sherry, then 5
cups of the vegetable stock. Cover and simmer for 20 minutes.
Meanwhile, in a blender combine ½ cup of the remaining stock with the cashews,
lemon juice, and miso. Blend until thoroughly smooth, adding more stock
or cashews if necessary to achieve the consistency of heavy cream.
Whisk the mixture into the soup until completely blended. Let simmer for
5 to 10 minutes to thicken the soup, add the sea salt and pepper, and serve
with the chives.
*NOTE: If you can’t find
fresh lobster mushrooms or chanterelles, you can use dried ones instead. Use roughly 1 oz, and let soften in 2 cups of
the vegetable stock (very hot) for 30 minutes first. However, the texture won’t be nearly as good,
so cut them up very finely after soaking if you use the dried ones. On the plus side, the flavor may be
stronger. I really like the chanterelles
to be fresh, but the lobster mushrooms are good either way.
Minestrone soup
(from Jon)
4 oz (2 cups)
macaroni noodles
1 Tbsp olive oil
1 med. onion, chopped
2 med. carrot,
chopped
4 cloves garlic,
minced
8 cups vegetable stock
1 16oz can diced
tomatoes
1 med. potato, in
½" pieces
1 tsp dried rosemary
2 tsp dried basil
1 bay leaf
salt & pepper to taste
1 tsp dried oregano
½ small head green
cabbage, shredded
1 c dry red
wine
1 can pinto
beans
This soup isn’t very good as
is, but if you fiddle with it, it can get pretty tasty. In medium pot of boiling water, cook noodles
until just soft (~8 min). Drain, rinse
under cold water, and set aside. In
large pot, heat olive oil over medium heat.
Add onion, carrot, and garlic and cook, stirring occasionally, until
soft (~10 min). Stir in vegetable stock,
wine, tomatoes, potato, rosemary, basil, oregano, bay leaf, and salt &
pepper. Bring to a simmer and cook,
partially covered, until potato is almost soft (~8 min). Add beans, noodles, and cabbage and simmer
again until cabbage is done (~10 min).
Mixed Bean Soup
(from Jon)
1½ cups mixed beans
thyme
1 large onion, diced
2 large potatoes
3 carrots, chopped
3 celery stalks, with leaves
6 cloves garlic,
pressed or minced
3 Tbsp olive oil
about 6 cups water
red wine vinegar to
taste
salt & pepper to taste
chili peppers to
taste
Boil the beans in enough
water to cover; add some thyme. It helps
if you soak the beans for a few hours in hot water beforehand. Once the beans are mostly soft (usually takes
1-1½ hours), add the onion, potatoes,
carrots, celery, garlic, and olive oil.
Bring to a boil, reduce heat and simmer until beans and veggies are
tender (30-45 minutes). Add vinegar,
salt, and pepper to taste.
Potato-Leek-Onion soup (from Jon)
2 medium onions,
chopped
3 medium leeks (white
part only), chopped
1 head garlic (the
more the merrier)
4-5 cups water
6 medium potatoes
(Yukon Gold works well), cut however you prefer
4 celery stalks,
sliced
1 stalk fresh
lemongrass (or dried to taste)
cayenne to
taste
salt to taste
dill to taste
1 cup soy milk
1 Tbsp
lemon juice
Sauté the onions, leek, and
garlic in a big soup pot with a bit of water (and some oil, if you like). Cook them until they get soft, then add the
water, potatoes, celery, and seasonings.
Bring to a boil, reduce the heat, and simmer the soup for 30-45 minutes
until the potatoes are tender. Cover the
pot if you like a soup with thin broth, leave it uncovered if you prefer thick
soup. When potatoes are soft, remove the
stalk of lemongrass (if using fresh) and puree about half of the soup in a
blender or food processor and mix it back in.
Add the lemon juice to the soy milk and let sit for 5 minutes, then add
it to the soup. If you’re cheap or don’t
like having to throw out the green part of leeks, just use a bit extra onion
and garlic.
Roasted Corn Soup (from The Voluptuous Vegan)
6 ears corn
1 red bell pepper
1 poblano chile
¼ c olive oil
4 scallions
3 garlic cloves, minced
2 medium tomatoes, cut
into ½-inch dice
1½ tsp salt
2 medium shallots,
minced
3½ cups vegetable stock
1 cup diced russet
potato, cut into ¼ inch dice
Preheat
oven to 375F, and put 4 ears of corn on a baking sheet. Roast them until the husks are parched and
brown, about an hour (or a little more).
Shuck the corn and cut off the kernels.
Shuck the other 2 ears, cut the kernels off, and blend them with ½ cup
water. Cut the peppers into ¼ inch
slices, cut two of the scallions into ½-inch pieces, and thinly slice the other
two. Sauté the peppers and scallion in
half of the olive oil until the peppers are softened (8-10 minutes), then add
garlic and tomatoes and cook until the tomatoes have broken down (5-10
minutes). Blend and set aside. Sauté the shallots and scallions in the rest
of the oil until the shallots start to brown.
Add the corn kernels, corn purée, stock, and the diced potato, and bring
to a boil over high heat. Reduce the
heat and simmer, partially covered until the potatoes are cooked, about 10
minutes. Stir in the tomato mixture and
a bit of black pepper.
Saffron, Sweet Potato, Fennel. And Roasted Garlic
Bisque with Meyer Lemon Cream (from The
Artful Vegan)
Meyer Lemon Cream:
½ c raw cashews
2 tsp light miso
Juice of 4 Meyer lemon (½
cup)
1 cup water
Bisque:
12 to 16 large cloves
garlic
2 tsp extra virgin olive
oil
1 yellow onion, diced
½ tsp dried thyme
½ tsp ground fennel
seeds
1 tsp ground cumin
½ minced chipotle pepper
1/3 tsp saffron threads,
soaking in ¼ cup vegetable stock
½ dry sherry
1 sweet potato, peeled
and cut into ½-in dice (2 cups)
2 fennel bulbs, but into
½-in dice
¼ cup arborio rice
1 Tbsp tomato paste
7 ¾ cups vegetable stock
2 tsp balsamic vinegar
salt to taste
freshly ground pepper
2 Tbsp toasted pine nuts
To
make the bisque, place the garlic cloves in a dry sauté pan over high
heat. Dry-toast for about 5 to 7
minutes, until half of each clove is charred.
Remove from the heat. In a soup
pot, heat the oil over medium heat. Add
the onion and sauté until translucent (~7 minutes). Add the thyme, fennel seeds, cumin, chipotle,
and garlic. Sauté for another 2 minutes,
then add the saffron and its soaking liquid.
Add the sherry and stir to scrape up the browned bits from the bottom of
the pot. Add the sweet potato, fennel,
rice, tomato paste, and stock. Decrease
the heat to medium-low. Cover and simmer
for 40 minutes, or until the fennel and sweet potato are soft. Pureé all of the soup, or leave it partly
unpuréed for a chunky consistency. Add
the balsamic, salt, and pepper to taste.
Make
the cream by putting the cashews, miso, lemon juice, and ¼ cup of the
water. Blend to a thick, coarse pureé,
and with the machine running slowly add more water until the consistency is
that of heavy cream.
To serve, ladle into 6 soup
bowls, and garnish each bowl with 1 Tbsp of the lemon cream and 1 tsp of the
toasted pine nuts.
Smoky Split Pea Soup (from the Bold Vegetarian Chef)
2 packages (6 oz each) “Fakin’ Bacon” (smoked
tempeh)
4 Tbsp vegetable oil
1 ½ tsp salt
1 onion, finely chopped
2 carrots, finely chopped
3 garlic cloves, minced
4 medium potatoes (red or
¼ tsp black pepper
2 cups split green peas
8 cups vegetable stock or water
1 or 2 Tbsp fresh lemon juice
Fry the fake bacon in 2 Tbsp
of oil (medium-high heat) in a heavy soup pot, turning frequently until browned
on both sides. Drain on paper towels and
season with ¼ tsp of the salt. In the
same pot, sauté the onion in the remaining oil until soft. Add the garlic, carrots, and potatoes and
cook for another minute or two (until the garlic softens and starts to smell
good). Add the pepper, the rest of the
salt, the split peas, and the stock.
Bring to a boil, then reduce heat, cover, and simmer about 45 minutes
until split peas are fairly soft. Add
the lemon juice and tempeh, cover and simmer 15 minutes more. Add salt and pepper to taste.
Soon Tofu Jigae – Korean Tofu Soup (from Jon)
2 Tbsp minced garlic
1 Tbsp vegetable oil
1½ cups chopped oyster mushrooms
1 cup vegetarian kimchi
1 tsp paprika
1 tsp onion powder
½ tsp black pepper
1 Tbsp Sriracha garlic chili sauce
1 Tbsp soy sauce
4 cups vegetarian beef broth
2 pounds silken tofu, cubed
2 strips kombu (aka kelp)
Please note that this is not
a totally authentic recipe; it would normally have real beef, clams, sometimes
shrimp, etc. Nonetheless, it’s
tasty! Sauté the garlic in oil until it
starts to brown, then add the mushrooms, kimchi, paprika, onion powder, black
pepper, and chili sauce. Saute for a few
minutes, until it starts to stick a bit.
Meanwhile, make the fake “beef broth” by dissolving vegetarian beef
bouillon in 4 cups of hot water. Add the
broth, soy sauce, tofu, and kelp. Cook
until the kimchi is soft and tender, and adjust seasonings as necessary (more
soy sauce, more chili sauce, etc.). When
it’s done, remove the kelp/kombu and serve.
Should be very spicy! If you
can’t find vegetarian kimchi at Asian food stores, try health food stores.
Sweet Potato Vichyssoise (from A Taste of Heaven and Earth)
2 Tbsp olive oil
1 cup thinly sliced
leeks (white part only)
3 lbs sweet potatoes, peeled
and sliced ¼ in thick
4 cups water
1 bunch fresh cilantro
Juice of 1-2 limes
Salt
Freshly ground pepper
In
a medium-sized soup pot, heat the oil over medium-high heat and sauté the leeks
for 2-3 minutes. When they start to turn
translucent, stir in the sweet potatoes and cook for a minute or two, stirring
frequently. Add the water and bring to a
simmer. Set aside enough cilantro for a
garnish, and tie the bunch with a string or wrap in cheesecloth and add to the
pot (If you’re not too picky about the final color of the soup, just throw the
cilantro in as is, the only real difference is that the orange color turns a
bit brownish). Cover with a lid and
simmer for 45 minutes, or until potatoes are soft. Remove the cilantro and discard (if you tied
it, otherwise leave it all in, or pick out the big stalks), and blend the soup
until smooth and creamy. Season to taste
with lime juice, salt, and fresh pepper.
Serve garnished with chopped cilantro, and eat with crusty toasted
French bread.
Vegetable Soup with Basil Sauce (from A Taste of Heaven and Earth)
2 cups diced carrots (1/2 #)
2 cups diced red potato (1 large or 2 small)
2 cups finely chopped yellow onion
1 bay leaf
2 cups cooked kidney beans
3 Tbsp soy sauce
4 cups
water (or less)
1 cup green beans
kernels from one corncob (or equivalent in
frozen corn)
Basil Sauce:
4 garlic cloves
6 Tbsp crushed tomatoes (fresh)
½ cup
fresh basil
¼ cup olive oil
In a large soup pot, simmer
the carrots, potato, onion, bay leaf, kidney beans, and soy sauce in the water
for about half and hour (all vegetables should be soft and flavorful). While the soup is cooking, blend all of the
sauce ingredients in a food processor (it helps if you chop the ingredients a
bit before processing). Season to taste
w/ salt and pepper. Five minutes before
serving the soup, add the green beans and corn to the soup, and cook until the
beans are bright green and tender.
Remove from the heat and stir in the basil sauce. You may want to double the basil sauce so you
have leftovers to go with bread.
Vegetarian Stew (modified from A Taoist Cookbook)
3 cups water
6 medium potatoes
4 medium carrots
1 lg onion
2 stalks celery
3 large soft ripe tomatoes
2-3 large portobello mushrooms (cap and stem)
olive oil
8-10 chopped garlic cloves
2 tsp cumin
¼ cup soy sauce
Juice of 1 lemon
1 tsp finely chopped lemon zest
2 Tbsp sugar
1 cup red wine
Bring the water to a boil,
while sautéing the mushrooms in some olive oil.
Once the water is boiling, add the potatoes, carrots, onion, celery,
tomatoes, and mushrooms. When stew is
boiling strongly again, reduce heat to medium and add the rest of the
ingredients. Cook until everything is
tender and delicious. This is a hearty
stew (it’s a lot like beef stew, but less beefy).
Wild
4 cups dried black
beans (or 4 cans)
¼ cup vegetable oil
4 medium onions,
diced
¼ c garlic, minced
hot peppers to taste
¼ cup chili powder
¼ cup ground cumin
2 Tbsp sugar
2 tsp salt
2 tsp ground black
pepper
3 tsp orange zest
2 tsp lime zest
1½ cups fresh orange
juice
¾ cup fresh lime
juice
1 28 oz can crushed
tomatoes
If using dried beans, rinse
them and put them in a large pot with enough water to cover by 2 inches. Bring to a boil, then reduce heat and simmer
until almost tender (about an hour). (if
using canned beans start here). Drain
the beans. Heat the oil in the same pot,
and add the onions. Cook until the
onions start to brown, then add the garlic and hot peppers and cook for another
minute. Add all of the other ingredients
(except the beans), stir together, and bring to a simmer. Then stir in the beans, and return to a
simmer. Cover, and cook until the beans
are soft, occasionally stirring and adding water as needed until the beans are
soft (another 2 hours or so of using dried beans, just a few minutes for
canned).
Winter White Soup (from The Voluptuous Vegan)
1 large head garlic
4 Tbsp and 1 tsp extra virgin olive oil
1 head cauliflower, cut into small florets (4
cups)
salt
1 cup cleaned and chopped leeks, white part
only.
2 Tbsp shallots, chopped
1 medium potato, chopped into cubes
½ pound celery root (1 medium, 2 cups)
6 cups water or vegetable stock
bay leaf
¼ tsp black pepper
few pinches thyme
dill to taste
1 red bell pepper
2 hot red peppers
lemon juice (about ½ lemon)
Heat oven to 375F. Cut the top off of the head of garlic,
drizzle with 1 tsp olive oil, and roast it in aluminum foil until soft (about
30 minutes). Toss the cauliflower with 2
Tbsp olive oil and ½ tsp salt. Spread it
on a cookie sheet and roast about 30 minutes until golden brown. Warm the other 2 Tbsp oil in a pot, and cook
the leeks and shallots until soft. Add
potato, celery root, water or stock, roasted cauliflower, thyme, black pepper,
and bay. Squeeze the garlic from their
skins and add to the pot. Cover and
boil, then reduce to simmer about 45 minutes until everything is tender. Meanwhile, roast the bell peppers and hot
peppers over an open flame, or in the oven, peel blackened skin off, and add
the peppers to the finished soup. Once
the soup is tender and peppers have been added, blend it until smooth. Add dill and lemon juice to taste, and salt
if necessary.
Zuchini Corn-Hominy Soup
2 Tbsp olive oil
2 cup diced onion (~1 yellow onion)
salt and pepper to taste
2 zucchini, skin on, cubed (~4 cups)
2 teaspoon dried oregano
2 teaspoon ground cumin
½ tsp ground rosemary
2 tablespoons of water
2 cup vegetable stock
14.5 oz can diced tomatoes in juice
14.5 ounce can golden hominy, drained
7 oz can Herdez salsa
(or other brands, but needs tomato, onion, hot pepper, cilantro, NO vinegar)
In a large pot over
medium-high, heat olive oil over medium-high heat. When hot, add onion, salt, and pepper and
cook, stirring frequently, until tender and golden. Add spices and cook 1 more
minute. Pour in stock and tomatoes, and once
they have heated up simmer five more minutes.
Add zucchini and cook until zucchini turns bright green and softens just
a little. Add hominy and simmer an
additional five minutes.
Baighan Bharta
(from Shankar)
2 eggplants (2 to 3#)
2-3 Tbsp oil
1 onion, chopped
2-4 jalapeños or other
chiles, minced (seed them if you want less heat)
2 tsp ginger root, minced
2 lg cloves garlic, minced
1 Tbsp ground coriander
2 tsp ground cumin
1 tsp turmeric
1 14.5 oz can diced tomatoes,
drained
Salt
Cayenne pepper
2 Tbsp chopped cilantro
Roast, broil, or grill the
eggplants, then peel them. Chop the
eggplant pulp fine with a knife or in the food processor. Heat the oil in a large skillet. Add the onion and cook over medium heat until
it begins to brown, roughly 7 minutes.
Add the jalapeños, ginger, and garlic and cook for 30 seconds while stirring. Stir in the spices, followed by the
tomatoes. Bring to a simmer and cook
over medium heat until thickened, about 7 minutes more. Add the eggplant, salt, cayenne pepper to
taste and cook, stirring often, until the mixture is thick, 5 to 10
minutes. Taste and adjust
seasoning. Serve the eggplant hot, cold
or at room temperature, sprinkled with cilantro.
Baked Tofu Triangles (from The Voluptuous Vegan)
Marinade:
¼ cup apple juice
2 Tbsp maple syrup
¼ cup soy sauce
2 Tbsp lemon juice
2 Tbsp canola oil
3 garlic cloves, minced
1 inch ginger, minced
1 stalk lemongrass, chopped*
4 Thai chiles, or 2 serrano
chiles, minced
1 # firm tofu, pressed
Make
the marinade and set aside. Next, cut
the tofu into 3 slabs lengthwise, then cut the slabs diagonally into triangles,
then cut them in half again to make smaller triangles. Marinate for at least 30 minutes, turning
once. Put the tofu in an 8”X8” pan, and
pour off enough marinade so that the tofu is covered about halfway. Bake the tofu 40-45 minutes, until golden
brown and most of the moisture has been absorbed.
*Note: The lemongrass is
tough and can be painful to eat; either use only the softer inner layers or
leave it in big chunks and pick it out after it’s done cooking.
Bar-B-Que Twists (modified from Soul Vegetarian)
1 10 oz box vital wheat
gluten (this is a powder, not prepared seitan)
1/3 cup nutritional yeast
2 Tbsp garlic powder
2 Tbsp paprika
2 cups water
1 small yellow onion (chopped
fine)
¼ cup vegetable oil
½ cup peanut butter
BBQ sauce (see sauces
section, or use Sweet Baby Ray's)
Mix wheat gluten with
nutritional yeast, garlic, powder and paprika. Add the water and mix well
first with a wooden spoon, then knead and break up any clumps with your
hands. The texture should be fairly uniform at this point. Sauté
the onion in the vegetable oil until it turns translucent (~5 minutes), then
add the onions and hot oil to the gluten, along with the peanut butter.
Using the wooden spoon, mix the oil, onion, and peanut butter into the
gluten. The hot oil will help break down the gluten and you should be
able to mix it together much more easily, but be sure to let it cool before
using your hands! Keep mixing until consistency is stringy but doesn't
tear apart. Pull off small pieces, and stretch and twist pieces into
breadstick shapes. Place twists on a lightly oiled cookie platter and
bake at 350 degrees for ½ hour or until crispy and brown on the bottom.
Brush twists with BBQ sauce and bake 10 minutes longer until done.
Black bean grit cakes with salsa verde
2 Tbsp olive oil
1 cup peeled and diced red
onion
4 cloves garlic, peeled and minced
5 cups water
2 cup quick-cooking grits
¼ cup nutritional yeast
1 tsp ground cumin
1 tsp sweet paprika
½ tsp ground coriander
sea salt and freshly ground
pepper to taste
2 14 oz cans black beans,
rinsed, drained and coarsely mashed with a potato masher (not a food processor)
2 cup panko bread crumbs
Salsa Verde (make your own,
or buy some)
Garnishes: chopped fresh
tomato, a dollop of vegan sour cream and fresh cilantro
In a medium saucepan over medium-high, heat olive oil to
shimmering. Add onion and garlic and sauté until very soft and starting to turn
golden. Add water and bring to a gentle boil. Stir in grits and next 5
ingredients and simmer, stirring very frequently, for 5-7 minutes or until
water is evaporated and grits no longer taste raw. Remove from heat and spoon
into a bowl. Stir in mashed beans until well incorporated. Cool to room
temperature or in fridge if you want to cook them later.
When ready to cook the cakes, heat your oven to
350F. Shape cakes using either one or
two scant ice cream scoops of the grits and black bean mixture per cake. Shape
each cake into a patty in your palm and then dredge in panko bread crumbs,
carefully turning to coat both sides.
Lightly oil a cookie sheet or two, add the cakes, and then spray a bit
of oil on top of the cakes as well. Bake for about 10 minutes, flip over, and
bake for another 10 minutes (rough estimate only, cook until golden brown).
Serve warm with Salsa Verde and garnish as desired.
Black bean, mushroom,
and Quinoa Stuffed Peppers
2 Tbsp olive oil
1 med onion, finely
chopped
3 cloves garlic, minced
2 cups finely chopped
mushrooms
1 Tbsp chili powder
up to 1 tsp salt (to
taste)
1 15 oz can tomato sauce
¼ cup water
¼ cup quinoa (rinsed)
4 large red bell peppers
1 15 oz can black beans,
drained and rinsed.
1 tsp maple syrup
Fresh cilantro for garnish
(if desired)
In saucepan, heat up the oil and then add onion. Sauté for 3-5 minutes until onions are
translucent. Add garlic & mushrooms
and sauté 5 more minutes. Stir in chili
powder and salt. Add quinoa and 1 cup of
the tomato sauce (reserve the rest), add the water. Lower heat and cover, simmer 20 minutes,
stirring once.
Preheat the oven to 350F.
Chop the tops off of the peppers and de-seed. Put a glass baking dish in microwave with 1
inch water in bottom. Microwave the
water for 2 minutes. Then put the
peppers in the dish and microwave 1 minute, turn the peppers over with tongs
and microwave for another minute, until all sides of the peppers have gotten
some time in the hot water. Basically,
you are just tenderizing the peppers, so they aren't totally raw. Pour all the water out of the dish and shake
off the peppers.
Combine beans and maple syrup with cooked quinoa
sauce. Stuff each pepper with filing and
set them with the open side down carefully in the baking dish. Pour remaining sauce over pepper and bake 15
minutes. Garnish with cilantro if so
inclined.
Black Bean & Sweet Potato Enchiladas (from Vegan Planet)
2 large sweet potatoes,
peeled and diced
1 Tbsp olive oil
1 large garlic clove, minced
1 small, fresh hot chile,
seeded and minced
14 oz can black beans,
drained and rinsed
14 oz can diced tomatoes,
drained
1 Tbsp chili powder
Salt and pepper
2 cups salsa
8 large flour tortillas
¼ cup finely chopped red
onion
Preheat
the oven to 400F, and arrange the sweet potatoes in a single later on a lightly
oiled baking sheet. Roast until tender
(about 20 minutes), turning once in the middle.
Remove from the oven and set aside.
Reduce the oven temperature to 250F.
Heat
the olive oil in a skillet over medium heat, and add garlic and chile. Cook until fragrant (about 30 seconds), and
add beans, tomatoes, chili powder, and salt and pepper to taste. Stir in the sweet potatoes and simmer for 5
minutes before setting it aside.
Spread
a thin layer of salsa over the bottom of a lightly oiled 9X13 baking pan. Spoon some of the filling in the center of
each tortilla, roll them up, and place them in the baking dish (seam side
down). Spoon any remaining filling
mixture and salsa on top of the enchiladas, and sprinkle with the onion. Cover and bake until hot and bubble, about 20
minutes.
1 recipe of pizza dough (see “breads” section)
1 package seitan
Tropical salsa:
1 cup finely diced ripe mango
1 cup finely diced ripe pineapple
½ cup minced green onion
2 Tbsp minced fresh hot chile
½ cup minced fresh cilantro
1 Tbsp rice vinegar
Jerk paste:
1 cup coarsely chopped yellow onion
2 Tbsp coarsely chopped fresh hot chile
½ cup sliced green onion
1 tsp crumbled thyme
1 tsp ground allspice
½ tsp ground cinnamon
¼ tsp ground nutmeg
1 tsp salt
1 tsp ground black pepper
To make
the jerk paste, combine all ingredients in a blender until smooth. Marinate the seitan in the jerk paste for at
least an hour. Meanwhile, to make the
salsa, combine all ingredients, cover and chill for at least 1 hour, then drain
well and return to room temperature before using. Add the seitan and jerk paste to the crust,
and bake at ~400F until crust is golden brown and done. Top with the salsa and serve.
Chickpea and Spinach
Curry
1 14½ oz can diced tomatoes
3 Tbsp vegetable oil
2 tsp mustard seeds
1 large onion, cut into ¼ inch dice ~2 cups
4 cloves garlic minced
2 Tbsp fresh ginger, minced
3 teaspoons curry powder
2 tsp ground cumin
1 tsp ground coriander
1/8 tsp ground cloves
½ tsp ground cinnamon
¼ tsp asafetida (optional)
3 cardamom pods
1 tsp salt
10 cups fresh spinach
2 15-oz cans drained chickpeas
Preheat a medium sized saucepan over medium heat, pour in veggie oil & mustard seeds. Let seeds pop for a minute (probably you should cover the pan so it doesn’t go everywhere). Then add the onion, turn up the head to med-high and sauté 7-10 mins, until onions start to brown. Add garlic and ginger, sauté 2 mins more. Add spices, salt and ¼ cup of the juice the canned tomatoes are in, sauté one more minute. Add tomatoes and heat through. Add handfuls of spinach, mixing each addition in until wilted. One you’ve wilted all the spinach and the mixture is liquid-y, add the chickpeas. Lower the heat and simmer 10 mins, stirring occasionally. Taste, and adjust spices if needed. Simmer uncovered 10 more mins. Serve. Yummy and super easy and quick
Cauliflower Dal with Panch Phoran
1 1/2 cups masoor dal or red lentils
4 cups water
1 teaspoon turmeric
1 teaspoon salt (or to taste)
1/8 teaspoon canola oil (or canola oil spray)
2 tablespoon panch phoran*
1 large onion, diced
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
1 Tbsp minced ginger
16 ounces diced tomatoes (or 1 can)
1 head cauliflower, cut into small florets)
1/2 cup water
Pick over and rinse the lentils and add them to a pot with the water and turmeric. Bring to a boil and reduce heat to low. Simmer until the dal is tender, about 20 to 35 minutes. When done, add salt and set aside. While the dal is cooking, chop and cook the vegetables. Heat a large, deep skillet, preferably non-stick. When hot, add the canola oil and shake it to spread it around. Add the panch phoran and stir. (You may instead use oil spray; spray before and after adding the panch phoran.) When the first seed pops, immediately add the onion, garlic, pepper flakes, and ginger paste. Stir and cook until the onion softens, about 2 minutes. Add the tomatoes, cauliflower, and water, and stir. Cover and cook until the cauliflower is just tender, about 10 minutes.
When the dal and cauliflower are both done, add the dal to the cauliflower mixture. Stir well, and check seasoning, adding more salt if needed. Simmer gently for about 10 minutes to allow flavors to blend. Serve hot, over rice if desired.
*Panch phoran is equal parts fennel
seed, mustard seed, cumin seed, fenugreek, and kalonji. If you lack kalonji, use equal parts oregano,
cardamom powder, and cumin powder as a substitute for it.
Chana Masala (Chole) (from Shankar Rao)
3 cans chickpeas
¼ cup vegetable oil
1 1/2 tsp. Coriander Seeds
1 1/2 tsp. Chili Powder
1/4 tsp. Turmeric Powder
1/4 tsp. Garam Masala Powder
2 Onions
2 Tomatoes
2 small cloves garlic
1 cm. ginger
1 Tbsp. cumin seeds
1/2 tsp. sugar (optional)
Salt (as necessary)
½ bunch cilantro
Open three cans of garbanzo beans and drain the water, and keep the water aside.
Coarsely chop tomatoes and onions. Grind into fine paste together with ginger, garlic, coriander seeds, half the cumin seeds, chili powder, turmeric powder and one Tablespoon cooked garbanzo beans. Heat oil in a thick pan. When hot add half Tablespoon of cumin seeds and (optional) sugar to it. When the cumin seeds splutter, add the ground paste. Fry until the onion becomes golden brown. Add the ground garam masala, frying on a medium flame until the raw smell of the masala disappears. Add a little bit of the water drained from the garbanzo beans from time to time, until the oil starts floating on top of the garam masala. Stir in the garbanzo beans and remaining water and simmer for a couple of minutes. Sprinkle garam masala and serve piping hot, garnished with stripped green chilies, coriander (cilantro), diced onions and tomatoes for color.
Coconut Rice w/ toasted coconut
2 cups jasmine rice
1 13.5oz can coconut milk
1 cup water
¼ tsp salt
1 cinnamon stick
1 tsp lime zest
½ cup unsweetened coconut
Combine all ingredients except lime zest and cook in a
saucepan (boil, then 20 minutes simmering) or rice cooker. Once cooked, remove from heat, add lime zest,
stir, and let sit for 10 minutes. Toast
the coconut in a skillet over medium heat until light brown, ~3 minutes. Remove the cinnamon stick and serve,
sprinkling toasted coconut over each serving.
Great with jerk seitan.
Coconut Tofu with Sweet
Marinade:
2 med onion, chopped
2 tsp black peppercorns
8 inches of ginger, unpeeled
and coarsely chopped
½ cup arame (seaweed)
½ cup tamari
½ cup rice vinegar
¼ cup red miso paste
8 cups water
2 # firm tofu, pressed (or use
unpressed extra firm tofu, but it won’t be as good)
3 cups finely ground
unsweetened dried coconut
1 cup all-purpose wheat flour
(or whole wheat pastry flour)
1 cup coconut milk
3-4 cups vegetable oil for
frying
1 head lettuce leaves, torn
in half
1 bunch cilantro
1 bunch Thai basil
Sweet chile sauce
In a saucepan, combine the marinade ingredients and bring
to a boil. Lower the heat and simmer,
covered, for 20 minutes. Remove from the
heat and cool in the pan. Strain the
marinade into a container with a lid (if you don’t strain it, the flavor will
be stronger, but it’s more of a pain to wipe the chunks off of the tofu when
they’re done marinating). Cut each block
of tofu into 12-16 cubes, and put them in the marinade, ensuring that they are
completely covered by the marinade.
Refrigerate at marinate for at least 8 hours, and preferably overnight. When they’re done marinating, take out each
cube of tofu, let excess liquid drain off of it, and then roll it in the flour
until it’s coated. Then dip it in the
coconut milk, then roll in the shredded coconut, pressing it onto the tofu to
coat it completely. Repeat this process
for each block of tofu.
Put the oil in a deep skillet or saucepan, deep enough to
cover the tofu blocks. Heat the oil over
medium-high, and once it’s hot drop some tofu in 2-3 cubes at a time, turning
as needed until they’re golden brown. If
it takes more than around 30 seconds to cook, the oil is too cold, if it cooks
really fast (10-15 seconds) it’s too hot.
Adjust it to your preference.
Once each set of cubes is golden brown, remove them with a slotted spoon
and drain on paper towels. Serve the
tofu blocks on a platter with lettuce leaves, sprigs of basil and cilantro, and
a small bowl of sweet chile dipping sauce.
To eat, put a tofu block on a lettuce leaf, add cilantro and basil, roll
it up, and dip in the sauce. Amazing! This is a real crowd-pleaser, especially at
parties.
Edamame Salad with Shiso and Meyer Lemon Vinaigrette
Recipe
3 cups shelled edamame, or
soy beans (about 12 ounces)
1 lemons
15 shiso leaves
2 Tbsp extra virgin olive oil
2 Tbsp rice vinegar
2 Tbsp maple syrup
¼ tsp salt (or more to taste)
½ tsp ground black pepper (or more to taste)
Cook the edamame according to the package's instructions
(the frozen kind are typically boiled for about 5 to 10 minutes). Drain, place
in a serving bowl, and let cool to room temperature. Zest the lemon, squeeze the juice from the
lemon (about 1 tablespoon plus 1 teaspoon), and put both into a blender. Add 10
of the shiso leaves, the olive oil, vinegar, maple syrup, and salt and pepper.
Blend well and gently mix the dressing with the edamame. Add more salt and/or pepper if needed. Slice the remaining shiso leaves into
chiffonade and add to the edamame. To
make this a meal (not a salad) serve over pasta.
Garlic-Glazed Tofu (from James McNair's Pizza, with alterations by Jon)
1 package of firm tofu
1½ cup rice vinegar
½ cup soy sauce
2 heads garlic (yes, really.
It isn't too much)
5 Tbsp honey
crushed dried red pepper to
taste
vegetable oil (preferably
peanut or sesame oil)
1/8 cup toasted sesame seeds
¼ cup chopped green onions
Toast
the sesame seeds in a skillet until golden. Set aside. Combine the vinegar, soy
sauce, garlic, honey, red pepper in a bowl.
Heat some oil in a skillet, and saute the tofu until it gets slightly
golden, then remove and set aside. Cook
the garlic mixture until the sauce is reduced to the consistency of syrup, then
add the tofu and cook for a few more minutes.
This works very well as a pizza topping, or to fill sandwiches with
(like sloppy joes). If making a pizza,
make the crust with sesame oil, bake it for 5 minutes, top the pizza with the
tofu and sauce as evenly as possible, and garnish with green onions when it is
done.
Gnocchi with Beet-Merlot Reduction and Walnuts (from The Artful Vegan)
Gnocchi:
6 lg golden potatoes
1 russet potato
2/3 c unbleached white flour
(plus more as needed)
1 tsp salt
Beet-Merlot Reduction:
1 tsp extra-virgin olive oil
6 shallots, halved
1 red beet, peeled and
quartered
1 thyme spring
1/2 rosemary sprig
1/3 tsp salt, plus more as
needed
2 Tbsp dried porcini
mushrooms
2 c. roasted vegetable dark
stock or mushroom stock
2 cups merlot
¼ c dried cherries
1 tsp balsamic vinegar
2 tsp cornstarch, dissolved
in 2 Tbsp cold water
Freshly ground black pepper
1 head garlic
½ cup chopped walnuts
The sauce for this recipe is enough work that I recommend
just buying some gnocchi, but if you’re feeling ambitious it is much better
homemade. To make the gnocchi, prick the
skin of the potatoes with a fork and bake at 400oF until tender
(40-60 minutes). Let cool, then scrape
the flesh into a bowl and mash. Add
flour and salt, and knead for about 2 minutes to form a soft dough. If too sticky, add more flour. Roll 1-inch thick ropes of dough and cut into
½-inch sections, pinching each piece into a bow-tie shape. Place on a floured pan and freeze for at
least 1 hour.
To make the reduction, heat the oil over medium heat and
add the shallots. Sauté for 10 minutes
or until lightly caramelized, then add beet, thyme rosemary, salt, and porcini
and sauté another minute or two. Add the
stock and wine and simmer over low heat about 20 minutes or until reduced by
one half. Strain the mixture into
another saucepan, add the dried cherries, and simmer 15 more minutes or until
reduced by 1/3. Add the vinegar,
cornstarch slurry, and salt and pepper to taste. The sauce should be thick enough to just coat
the back of a spoon.
To cook the gnocchi, bring at least one gallon of salted
water to a boil, and add half of the gnocchi.
Cook 5-6 minutes until gnocchi float to the surface, then remove using a
slotted spoon. Heat olive oil and some
minced garlic in a skillet, then add gnocchi and cook until they start to
brown. Serve on a pool of reduction, and
top with chopped walnuts
Jerk Seitan (from
Vegan w/ a vengeance)
2 cups seitan strips,
preferably homemade (it’s more tender than storebought)
1 small onion, thickly sliced
(~1 cup)
1 green bell pepper, thickly
sliced
2 tsp vegetable oil
Marinade:
½ large white onion, coarsely
chopped
2 cloves garlic, crushed
1 ½ Tbsp fresh ginger,
chopped
3 Tbsp fresh lime juice
3 Tbsp soy sauce
2 Tbsp vegetable oil
2 Tbsp maple syrup
1 Tbsp dried thyme
1 tsp allspice
¼ tsp ground cinnamon
¼ tsp ground cayenne
1 tsp ground nutmeg
Prepare the marinade by pureeing all ingredients in a
blender until mostly smooth. Place the seitan
in a shallow bowl and cover with marinade.
Marinate for one hour. Cook the
onions and peppers in a large skillet over medium-high heat until the onions
start to brown. Remove the marinated
seitan from the marinade (saving the liquid), and add the seitan to the
skillet. Cook about 10 minutes until the
seitan has browned, then add the remaining marinade and cook for about 2
minutes to heat the sauce. Serve with
coconut rice and sautéed greens.
Lentils and Mushrooms in Red Wine (from Jon)
2¼ cups brown lentils
3 leeks (white part
only)
12 cloves garlic
6 large portobello
mushroom caps, chopped
¼ cup olive oil
1¼ cups red wine
6 Tbsp chopped fresh
parsley
1 Tbsp dried thyme
1 Tbsp
1 cup tomato puree
(put 2 fresh tomatoes in blender)
¼ cup soy sauce
salt and pepper
fresh parsely for
garnish
Cook the lentils (Add lentils
and about 5 cups water to saucepan, bring to a boil, and reduce heat. Add water as needed until lentils are cooked
- about 20 minutes). If you don’t chop
quickly, chop your mushroom, leeks, and garlic before proceeding. While the lentils are cooking, heat the oil
in a large saucepan. Slice the leek and
mince the garlic, and add them to the oil.
Chop the mushrooms, and after the leek and garlic have cooked for a few
minutes, add the mushrooms and raise the heat until they are slightly browned
and start to smell good (about 5 minutes).
While the mushrooms are cooking, mix the wine, chopped parsley and
thyme, mustard, tomato puree, and soy sauce.
Add the mixture to the mushrooms, and bring to a boil. Simmer for 10 minutes, then add the cooked lentils
and simmer for 5 minutes more. If there
is a lot of liquid, turn up the heat and boil the mixture to reduce it. If you plan to have leftovers, leave some
extra liquid as it will be absorbed in the fridge. Make sure to wait until near the end to taste
it, because the wine will change a lot as it cooks. Garnish with parsley and serve with warm
bread.
Macaroni and “Cheese” (from the new farm vegetarian cookbook)
3½ cups (dry) elbow macaroni
½ cup vegan margarine
½ cup flour
3½ cups boiling water
2 Tbsp soy sauce
1½ tsp salt
1½ tsp garlic powder (or crushed fresh garlic)
pinch of turmeric
¼ cup vegetable oil
1 cup nutritional yeast
flakes
Paprika
Preheat
oven to 350° F. Cook the macaroni,
drain, and set aside. In a saucepan,
melt the margarine over low heat. Beat in flour with a wire whisk (or fork) and
continue to beat over medium heat until mixture (called a roux) is smooth and
bubbly. Whip in the boiling water, soy
sauce, salt, garlic powder, and turmeric, beating well to dissolve everything. Cook the sauce until it thickens and bubbles;
then whip in the oil and nutritional yeast flakes.
Mix
part of the sauce with the noodles and put in a 9”X13” baking pan or casserole
dish. Then pour a generous amount of the sauce on top. Sprinkle with paprika, and bake for 15
minutes. Then put under broiler for a few minutes until top is crisp.
Macaroni and soy cheese (originally from soul vegetarian, heavy modifications
by Jon)
1 lb of macaroni
2.5 cups soy milk
(unsweetened)
2 Tbsp Spike
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp soy sauce/tamari
2 cups nutritional yeast
¼ cup vegetable oil
1 12.3 oz extra-firm block of
Mori-nu tofu
Cook your macaroni in a pot
of water (add salt if desired) for about 15 minutes, and preheat your oven to
350F. While that's cooking, add soy milk and tofu into the blender, and
mix well. Add all other ingredients except for the oil (and macaroni)
into blender. Blend and add oil into the "hole" until you can't
see it anymore. By now, your macaroni should be ready. Add macaroni
to a bowl. Mix with the cheese. Then add to a 9X13 pan (If you
have more cheese, add it on the top). If your cheese is really thick,
then add soy milk to loosen. Keep in
mind it will thicken in the oven. Put it
into the oven at 350F for about 20-35 minutes or until slightly brown at the
top. Add some paprika and parsley on top for decoration.
Still working on
this, try some flax? More salt to
counteract pasta?
Mini Crustless Tofu Quiches
olive oil spray
1 teaspoon minced garlic
1/2 cup bell pepper
1 cup chopped mushrooms
1 tablespoon minced fresh chives (or one green onion)
1 teaspoon minced fresh rosemary (or 1/2 tsp. dried, crushed)
black pepper to taste
1 12.3-ounce package
lite firm silken tofu, drained of water
1/4 cup plain soymilk
2 tablespoons nutritional yeast
1 tablespoon cornstarch (may sub another thickener such as arrowroot or potato
starch)
1 teaspoon tahini (preferred) or cashew butter
1/4 teaspoon onion powder
1/4 teaspoon turmeric
1/2-3/4 teaspoon salt
Preheat the oven to 375 F. Spray 12
regular-sized muffin cups well with non-stick spray. Lightly spray a non-stick skillet with olive
oil and sauté the garlic, bell peppers, and mushrooms over medium heat until
the mushrooms just begin to exude their juices. Stir in the chives, rosemary,
and freshly ground black pepper, and remove from the heat.
Place the remaining ingredients into a food
processor or blender. Process until completely smooth and silky. Add the tofu
mixture to the vegetables and stir to combine. Spoon equally into the 12 muffin
cups: it will fill regular muffin cups about halfway.
Put the muffin pan into the oven and
immediately reduce the heat to 350 F. Bake until the tops are golden and a
knife inserted into the middle of a quiche comes out clean--about 25-35 minutes
depending on your oven and muffin cups (silicone will take longer than metal,
so if you're using a metal pan, check it at 20 minutes). Remove from the oven
and allow them to cool for about 10 minutes. Enjoy! They're light, so plan on
making more of these—or serve hearty side dishes—if you're serving more than 3 people.
Moroccan Crepes
– from The Millenium Cookbook
Moroccan
Marinade:
¾ cup
tomato sauce
¼
cup fresh orange juice
¼
cup fresh lemon juice
2
Tbsp tamari
2 cloves
garlic
2
Tbsp honey
¼
tsp red pepper flakes
½
tsp ground coriander
¼
tsp ground cinnamon
1
tsp ground cumin
½
tsp ground fennel
1
tsp fresh ginger
1½
tsp balsamic vinegar
Filling:
1
red onion, sliced thin
2
cloves garlic, minced
2
tsp olive oil
1½
pounds vegetables (e.g. carrot, pepper, broccoli, beans, cauliflower…)
1
cup cooked chickpeas
Chickpea
Crepes:
2/3
cup chickpea flour
1/3
cup all-purpose flour
½
tsp baking powder
½
tsp salt
¼
tsp ground black pepper
½
tsp cumin seeds (toasted in a dry pan)
¼
tsp turmeric
2
Tbsp chopped fresh cilantro
1½
cups soy milk
2
Tbsp canola oil
Combine
all ingredients for marinade in a blender and blend until smooth. Set aside.
To
make the filling, sauté the onion and garlic in the olive oil in a large
skillet over medium-high heat until lightly browned. Add the vegetables and chickpeas, and cook
until they start to soften (if using vegetables with different cooking times,
stagger when you add them so they finish at the same time). Add the Moroccan marinade and sauté until the
veggies are tender.
To
make the crepes, combine all the dry ingredients, then add the soy milk and
cilantro and whisk until smooth. Heat a
9-inch nonstick pan on med-high, and add a bit of oil. Add 1/3 cup of batter, turning the pan to
coat. When the edges start to brown,
flip the crepe and cook until firm.
Repeat to make 6 crepes, and serve filling on each one.
Mushroom-Stuffed Braised Tofu (#209-style) – from Garlic Garlic Garlic (more or less)
Filling:
2 Tbsp peanut oil
2 tsp sesame oil
2 small chili peppers, minced
10 plump cloves garlic, minced
4 tsp minced ginger
about ¾ cup diced or minced mushrooms (try
shiitake or crimini)
2 Tbsp minced scallions
2 Tbsp mushroom soy sauce
Stock:
4 tsp ginger
1 cup chopped scallions
8 cloves pressed garlic
2 Tbsp soy sauce
2 tsp sesame oil
2 cup dry sherry
1 cup vegetable stock
2 Tbsp peanut oil
3 blocks firm tofu
unbleached flour
½ cup minced fresh cilantro
¼ cup minced fresh chives
For the filling, heat the
peanut oil in a small skillet over medium heat.
Add peppers, garlic, and ginger.
Cook for about a minute, then add mushrooms, scallions, and soy
sauce. Cover and reduce heat. Cook, stirring occasionally, until mushrooms
are tender, about 5 minutes or more.
Uncover, increase heat, and cook until liquid is almost evaporated. Stir in sesame oil.
Cut
the tofu into about 1-inch slices (you should get about 4 slices per block),
and coat them in flour. Using a
vegetable peeler, small knife, or chopstick, make an opening lengthwise in the
center of the tofu, and stuff it full of filling. Be careful not to fill it too much or the
tofu will break. Mix the ingredients for
the stock, and set aside.
Heat
the peanut oil (2 Tbsp) in a large, heavy skillet over med-high heat, and sauté
the tofu until bottom is golden (3-5 minutes), while pricking a few holes in
the unbrowned side with a fork.
Carefully flip the tofu, and pour in about half of the stock, and cover
the skillet until the liquid is somewhat absorbed by the tofu (4-6 minutes). Uncover and cook until liquid is thick and
syrupy, and remove from heat. Cook the
other half of the stock in a skillet until it is thick enough to use as a
sauce, and spoon some over the tofu if it needs more flavor. Top the tofu with cilantro and chives to
taste. If you break some tofu while
stuffing it, just cook it for a while in a skillet with some filling and stock
and eat it on sandwich bread.
Orange-Ginger Tofu
Triangles (from The Voluptuous Vegan)
Marinade:
1 cup fresh orange juice
¼ cup rice vinegar
1/3 cup soy sauce
¼ cup canola oil
1 Tbsp sesame oil
3 garlic cloves, minced
1 Tbsp minced ginger
¼ tsp crushed red pepper
1 green onion (or more), chopped
2 dried chipotle chiles
¼ cup cilantro, chopped
1 # firm tofu, pressed
Mix marinade and
pour into a baking dish. Cut the
tofu into 4 thin slices, then cut the block in half diagonally to make 8
triangles. Marinate for at least 30
minutes, up to overnight. Pour off some
marinade so that tofu is covered halfway, and bake at 350F for 40-45 minutes,
until tofu is golden and most of the marinade has been absorbed. An award-winning recipe.
Pad Thai –
from Nisa’s Mom.
Sauce:
4.5 Tbsp
tamarind liquid
3 tsp
salt
1 cup
sugar
1 cup +
2 Tbsp white vinegar
¾-1 cup water
1
package clear rice noodles
bean
sprouts
tofu
garlic (a
bit, minced)
braised
gluten (optional)
green
onions
lime
crushed peanuts
crushed red pepper
sugar
Combine sauce ingredients, bring to boil, lower to
med-high, and cook until it is thick and dark, stirring constantly. Soak noodles in warm/hot water until almost
done (probably 2-3 hours hour or more).
They should be firm but bending.
Cook tofu with garlic in peanut oil.
Add noodles, tofu, and sauce to pan, and cook for a bit. Add bean sprouts, cook briefly until noodles
are done, then let each individual add the other ingredients to their own plate
to taste.
Patates Salatasi (Turkish potato salad) – from Mike Sheridan
5-6 potatoes
1 onion (Spanish/Vidalia onions seem to be the best
bet)
¾ cup olive oil (this is a guess: the measuring
systems here are
by coffee-
and tea-cups, so I just don't know for sure)
¼ cup vinegar and/or lemon juice
1 bunch of parsley
1 bunch of dill (same amounts of parsley and dill,
altered to taste)
1½ teaspoon
paprika flakes
salt (add to taste, about ¼-½ tsp)
1. Chop potatoes into little
squares & boil them until done.
2. Put olive oil, vinegar
& paprika into pan. Add salt to taste.
3. Chop onions, parsley &
dill.
4. Add salt to chopped
onions, smash them up & put in pan.
5. While you're at it, go
ahead & put chopped parsley & dill into the pan, too.
6. Add contents of pan to
contents of pot. Mix it all up like a crazy fool, yo.
Pizza – use
Pizza dough recipe (breads section), and brush dough with olive oil and bake 5
min at 400F. Top with good pizza sauce,
and a sautéed mixture of your favorite ingredients (I like veggie sausage and
pepperoni, onion, pepper, garlic, mushroom, olives, artichoke hearts, sun-dried
tomatoes, and capers). Sprinkle with
“follow your heart” brand soy mozzarella or nutritional yeast and bake until
crust is done.
Polenta with Mushroom Sauce (from 30 Minute Vegetarian
Recipes)
Polenta:
1
cup yellow polenta
3
cups water or vegetable stock (or a mixture of both)
½
tsp salt
Sauce:
½
oz dried porcini mushrooms
1
shallot
1
cup brown or button mushrooms
2
Tbsp olive oil
2/3
cup tomato puree (from fresh tomatoes)
2
Tbsp dry white wine
2
Tbsp chopped flat-leaf parsley (optional)
To make the sauce, soak the dried
mushrooms in hot water for 10 minutes.
Meanwhile, chop the shallot and fresh mushrooms, and cook in olive oil
over med-high heat for about 5 minutes, until softened. Drain the mushrooms (keep the soaking
liquid), chop them, and add them to the pan along with the tomato puree,
parsley, white wine, and soaking liquid.
Reduce heat to medium, season with salt and pepper, and cook about 10
minutes until sauce is thick. To make
the polenta, boil the water or stock, add the salt, and pour in the polenta
while stirring constantly. Lower heat
and simmer 5-8 minutes, or until polenta is thick. It can be eaten right away (soft), or put in
a square pan or Tupperware container and left in the fridge to get solid. Serve
with the sauce.
Potato Masala (from Dakshin Vegetarian Cuisine from
2.5 pounds potatoes
3 green chili peppers, finely chopped
1-1.5 inches fresh ginger, scraped and finely chopped
2 medium onions, finely chopped
4 tomatoes, finely chopped
salt to taste (about 1.5 tsp)
1 teaspoon ground turmeric
1.5 cups water, more if needed
1 cup boiled green peas (optional)
1 bunch cilantro or coriander leaves, finely chopped
1-2 tsp garam masala
For tempering:
2 Tablespoons oil
1 Tbsp Brown mustard seeds
1 Tbsp Cumin seeds
2 tsp black gram lentils (urad dal)
2 tsp yellow split peas (
2 tsp asafetida
a few fresh curry leaves
Boil,
peel, and mash potatoes. Set aside. Heat oil in a large saucepan, add the dal and
cook for a minute or two. Add all the other
ingredients listed under “tempering,” and cook until the mustard seeds pop (let
them pop for a minute or two), stirring often to prevent burning. Add chilies, ginger, onion, and tomatoes, and
cook for a few minutes. Add salt, water,
and turmeric, and cook covered until onions are well cooked (about 5 minutes). Add potatoes (and peas if using), and cook
until thoroughly blended and thickened. If
bitter, add some sugar. Garnish with
cilantro, and eat with dosas (make from scratch or a mix).
Potstickers (from Eric Chow)
5 cups flour
2 packages “Gimme Lean”
stuff for flavoring the filling (spinach,
ginger, soy sauce, rice vinegar, etc.)
Add 1 cup hot water to the flour and mix. Add 1 cup cold water, mix, and knead. Let sit for 30 minutes. Meanwhile, mix the filling according to your
tastes. It’s a good idea to microwave a
little dollup of the filling to see how it'll turn out.
Roll out a long snake with
about ¼ to ½ of the dough, maybe an inch in diameter - then slice the snake
into small equal sized pieces. Roll each
of these pieces into circles, fill them, fold them in half and cinch the tops -
make them so they stand up.
Then place into a Teflon
frying pan, put some oil in, and about a cup of water. Heat the pan covered on high until it starts
boiling, then turn the heat down to low and keep it covered. The dumplings will get simultaneously steamed
and fried! You'll know they're done when
all the liquid is gone and the bottom is crispy golden brown - then flip the
whole over onto a plate for dramatic effect.
Roasted potatoes, chickpeas, and spinach with spicy cashew
sauce
2 lbs small red potatoes, cleaned & quartered
¼ cup peanut oil
¾ tsp salt
1 Tbsp fennel seeds
1 Tbsp ground cumin
1 tsp turmeric
1 cinnamon stick
1 medium onion chopped
1 fresh jalapeno pepper, minced
1 ½ inches fresh ginger, peeled & minced
2 garlic cloves, minced
2 cans chickpeas, drained
½
cup cashew butter (we used our spice grinder to blend up whole cashews to make
this)
2 Tbsp tomato paste
¾ cup veggie stock or water
4 oz (1 bunch) fresh spinach (just get the kind in the
bag)
¼ tsp freshly ground pepper
Give yourself some time in
advance, for this, since you have to wait 35-45 minutes for the potatoes to
roast. Preheat your oven to 400 degrees
F. Toss quartered potatoes w. 1 Tbsp of
the peanut oil & ¼ tsp of salt.
Spread out on a baking sheet and roast 35-45 mins, or until tender &
nicely browned. Turn potatoes once while
they roast for evenness. In large try
skillet, toast the fennel seeds, cumin, turmeric, and cinnamon stick over med
heat, stirring until fragrant and a shade or 2 darker, about 1-2 mins. Add remaining oil, onion, jalapeno pepper,
ginger, and garlic to the spices. Cook,
stirring occasionally, until onion is very soft and a touch browned, about 5
mins. Add chickpeas, cashew butter,
tomato paste, and veggie stock, stirring to blend. Bring to a boil, reduce to a simmer, and cook
until sauce thickens, 5-7 mins. Stir in
roasted potatoes & spinach. Cook
until spinach wilts, 1-2 mins. Season
with remaining salt & pepper.
Discard cinnamon stick. Serve.
Root Croustades with Sunshine Bell Peppers (From Classic Vegetarian
Recipes)
Marinade:
1 each orange, red, and
yellow bell peppers (3 total)
6 Tbsp olive oil
2 Tbsp red wine vinegar
2 tsp
2 tsp honey (or maple
syrup, or some sugar)
some salt and pepper to
taste
Croustades:
1 # red potatoes, grated
1 # carrots, grated
1.5 # celery root
(celeriac), grated
3 garlic cloves, crushed
2 Tbsp lemon juice
¼ cup melted margarine
equivalent of 2 eggs (1
Tbsp egg replacer and 2 Tbsp water)
2 Tbsp vegetable oil (or
more)
Place the whole peppers on a cookie sheet, and bake
in an oven preheated to 375F for about 35 minutes, turning after 20
minutes. Stop cooking them if they start
to burn badly, although some blackening is OK.
Remove the peppers from the oven, cover with a dish cloth, and let cool
for 10 minutes. Peel the skin off, cut
in half, and remove seeds. Thinly slice
the peppers into strips, and place in a shallow dish. Mix the olive oil, vinegar, mustard, honey,
salt and pepper together, and pour over the peppers. Leave to marinate for 2 hours (not really
necessary, but nice).
To make the croustades, mix the garlic, lemon juice,
margarine, and egg replacer together in a large bowl. Add the carrots, celery root, and potatoes
(preferably grated in that order to minimize discoloration) to the bowl, and
mix well. Add some salt. Divvy the mixture up into 12 haystack-looking
piles, and put 6 on each of 2 cookie sheets (or if you have enough sheets and
oven room, split it up into 18 among 3 sheets for smaller, crisper, tastier
croustades). Brush with vegetable oil,
and bake in an oven preheated to 425F for 30-35 minutes until crisp and
golden. Heat the bell peppers and
marinade for a bit, the spoon over the croustades and enjoy. If you didn’t marinate the peppers (or even
if you did), be sure to put some extra marinade on the croustades. Be forewarned that the cookie sheets are
pretty hard to clean afterwards, these things really bake onto them.
Rosemary-Scented Polenta - serves 4 (from Simple, Lowfat & Vegetarian)
3 cups water
3 cups vegetable
broth
2 tsp crumbled
rosemary
2 cups dry yellow
polenta (coarse cornmeal)
½ cup chopped black
olives
½ cup chopped sweet
pepper
1 tsp olive oil
(optional)
homemade or prepared
tomato sauce (Puttanesca works well)
Coat a 9 x 13-inch rimmed
baking pan with vegetable cooking spray.
Set aside. In a large saucepan,
combine water, broth, and rosemary. Heat
to a boil. Slowly whisk in polenta and
cook about 5-10 minutes over low heat, stirring constantly until thickened and
bubbly. Stir in olives and red
pepper. Pour mixture into greased baking
pan. Let cool several hours or
overnight. Heat oven to 400F. Cut cooled polenta into 8 pieces. Leave in baking pan. Brush with half of the olive oil. Bake 25 to 30 minutes, turning once and
brushing with remaining olive oil until golden brown. Serve heated with tomato sauce.
Seared Moroccan Tofu (from ivu.org)
1 1/2 lb. Firm or
extra firm tofu (not silken)
1/2 cup soy sauce,
tamari or Bragg's liquid aminos
3 Tablespoons lemon
juice
3 Tablespoons
molasses
1 teaspoon cumin
powder
1 teaspoon coriander
powder
1 teaspoon pepper
1 teaspoon cinnamon
3 Tablespoons sesame
oil
1 1/2 teaspoons Spike
seasoning
1 generous pinch
saffron
Press
tofu to remove excess water. Slice into
2" x 2" x 1/2" squares.
Mix remaining ingredients in blender.
Marinate tofu in liquid at least 1 hour.
Remove tofu, reserve marinade.
Heat skillet over high heat for a minute or so. Turn down heat to medium. Pour a thin layer of cooking oil in
skillet. Sear tofu on each side,
brushing each side with marinade, until slightly blackened.
Seitan – from Christine Whalen
2 cups gluten flour (10 oz, usually one box)
1 tsp garlic powder
1 tsp ground ginger
1 1/4 cup water
3 Tbsp soy sauce
2 tsp sesame oil
Broth:
5 cups water
1/4 cup soy sauce
fresh ginger slices or dried seaweed (optional)
Whisk dry ingredients
together. Mix the wet ingredients together. Stir the wet
ingredients into the dry with a fork.
Knead 10-15 times, then let the dough rest for 5 minutes. Knead a few more times, then let the dough
rest for 15 minutes.
Slice the dough into 6-10
pieces, and stretch them a little. Add
cutlets, when boiling, then reduce to barely simmer. Simmer in broth for 40-60 minutes (it's
usually done in about
45-60 minutes for me). If you don’t plan to use right away, store in
broth or drain and freeze.
Seitan Bourguignonne – from The Voluptuous Vegan
¾
pound homemade seitan, chopped
½ c
low-sodium soy sauce
2 t
barley miso
2½ c
dry red wine (use ½ c of this for marinade)
½ c
mirin or sake
¼ c
balsamic vinegar
¼ c
canola oil
3
cloves garlic, minced
½ oz
dried porcini mushrooms
2
red bell peppers, de-stemmed, seeded, cleaned, and chopped
¾
pound fresh shiitakes or other mushrooms
1 T
olive oil
2
onions, thinly sliced
28
oz chopped tomatoes (if canned, drain)
2 T
tomato paste
1 c
peas, fresh or frozen
salt
black
pepper
cayenne
pepper
several
T chives, chopped
Combine soy sauce and miso in
a medium bowl, then add ½ c red wine, mirin, vinegar, canola oil, and garlic
and whisk until blended. Pour all but ¾ c over the seitan and let marinate for
30 minutes. Place the dry porcini
mushrooms in a small bowl, cover with 2c boiling water, and set aside for 20
minutes. Place two layers of paper
towels in the colander and put a bowl underneath. Pour the porcinis through,
rinse them off, and chop. Reserve the soaking water.
Preheat oven to 375. Arrange the seitan in a single layer in the
baking dish. Add enough marinade to cover halfway. Bake until most of the
marinade is absorbed - 30 to 40 minutes.
Meanwhile, place a sheet of
parchment paper on each cookie sheet. In a bowl, stir 2 T marinade with red
peppers, then spread on a cookie sheet and bake for 40 minutes. Turn over the
peppers every 10 minutes.
De-stem and cube the
shiitakes, toss with ½ c marinade, spread on the other cookie sheet and bake
for 30 minutes, turning them over halfway through.
NOTE: If your oven isn't large enough to accommodate two cookie sheets plus a
baking dish, you can put the peppers on one side and the mushrooms on the other
side of a single cookie sheet or baking pan.
Heat oil in the Dutch oven
over medium-low heat, add onions, and sauté for 12-15 minutes, stirring
occasionally, until soft. Add remaining 2 c wine, increase to high heat, and
cook about 15 minutes, until about half of the wine has boiled away. Turn to
medium heat, add tomatoes and tomato paste, and cook for 5 minutes.
Add roasted peppers, both
kinds of mushrooms, seitan, 2 T marinade, and 2 c porcini water (or plain water
if you used fresh porcinis). Cover, bring to a boil, then lower heat to simmer.
Add peas, salt, pepper, and cayenne to taste. Simmer for 10 minutes, sprinkle
with chives, and serve with lots of toasted bread. This is an incredibly flavorful stew so it
stretches out really far with bread, and it’s especially good in winter.
Seitan Wat
(modified from Joy of Cooking)
Niter Kibbeh:
1 stick margarine
3 Tbsp chopped onions
1 Tbsp minced garlic
1 Tbsp minced peeled fresh ginger
1 one-inch piece cinnamon stick
¾ tsp turmeric
Heaping ¼ tsp whole cloves
1/8 tsp ground nutmeg
1 cardamom pod, crushed
Berbere:
¼ cup paprika
1 to 3 tsp ground red pepper
1 tsp ground ginger
½ tsp ground cinnamon
¼ tsp ground cloves or allspice
¼ tsp ground coriander
2 packages seitan, drained and chopped
1 lemon
3→4 cups finely chopped onions
1 Tbsp minced garlic
1 Tbsp minced peeled fresh ginger
1 tsp ground nutmeg
1½ tsp salt
1½ cup dry white wine or water
1 tsp black pepper
This
is a recipe for making berbere sauce, directions are given here for using
seitan (or mock doro wat), but instead of seitan you can use red lentils
(yemisir wat), yellow split peas (kik wat), or potatoes (dinich wat). First, make the niter kibbeh by melting the
margarine in the saucepan, and adding the other ingredients. Simmer uncovered until the sediment falls to
the bottom and the onions are lightly browned (about 15-25 minutes). While it’s cooking, mix together all the
ingredients of the berbere and set aside.
Strain through a fine sieve, discard the solid parts, and set the spiced
margarine aside. Rub the drained seitan
(or lentils, or potatoes, or whatever) with ½ lemon, and sprinkle with
salt. Heat a large pan over mediun heat
(without oil or water), and add the onions to the dry pan. Cook the onions stirring constantly until the
onions are very dry and beginning to brown, about 10 minutes, and then add ¼
cup water. If it starts badly sticking
or burning add the water earlier. Cook
until the onions are deep brown, about another 10 minutes. Be very careful not to let them burn. Add the berbere and ½ cup warm water. Mix together, then add the niter kibbeh along
with garlic, ginger, nutmeg, and salt.
Over medium heat bring to a simmer and cook for a minute or so. Add the seitan, and turn to coat well. Return to a simmer, then reduce heat so that
the sauce barely bubbles. Cover and cook
for 30 minutes, stirring often to prevent sticking. Stir in the wine or water and black pepper, and
cook about another 10 minutes, until the seitan is very tender and the margarine
starts to rise to the top. Stir
together, and serve with injera, bread, or rice.
Smoky Spuds and BBQ Beans
4 sweet potatoes (or 2 or 3)
vegetable oil
1 can cooked black beans
¾ cup barbecue sauce
Clean the potatoes, and cut
them crosswise into thin slices (if you plan to grill them, otherwise cut them
into smaller cubes). Brush with oil and
grill 15-20 minutes, turning them over once.
Alternatively, put the cubes on a couple of cookie sheets, drizzle with
oil, and bake in a 375-400F oven until they get soft and chewy, and crispy on
the outside (maybe 45 minutes).
Meanwhile, combine beans and BBQ sauce in a saucepan, and simmer over
low heat for about 15 minutes prior to the potatoes being done. Top the potatoes with the beans, and serve (either
as a side dish, or on French bread, or in sandwiches).
Soba Noodles with Ponzu Sauce (from The Millennium Cookbook)
4 bundles of soba noodles
4 cloves garlic, minced
2 Tbsp canola oil
6 ounces shiitake mushrooms, sliced thin
1 large head broccoli, cut into small florets
1 red bell pepper, sliced into thin strips
1 block tofu, cut into small cubes or strips
1 Tbsp sesame oil
2 tsp toasted sesame seeds
Ponzu Sauce:
4 cloves garlic
2 Tbsp coarsely chopped fresh ginger
1½ stalks lemongrass, chopped into ½ inch
pieces
½ tsp red pepper flakes
¼ cup dry sherry or white wine
1 cup water
1/3 cup soy sauce (preferably tamari)
½ cup brown rice syrup
Combine all of the ingredients for the sauce, and bring
to a boil. Reduce heat, simmer for about
20 minutes, and strain through a fine-meshed sieve. Discard the solid stuff (the lemongrass and
ginger will be tough). While the sauce
is cooking, cook the soba noodles until al dente, rinsing thoroughly under cold
water afterwards. In a wok, sauté the
garlic for 30 seconds, add the mushrooms, broccoli, pepper, and tofu. Sauté for 2-3 minutes more, add the ponzu and
bring to a boil. Add the pasta and heat
the noodles. Toss with the sesame oil,
and garnish with sesame seeds.
Spanakopita
(from Katie @ the Red Herring)
1 onion, chopped fine
1 lb spinach, chopped
1 package silken tofu (firm also works, or a
combo), crumbled or pureed
3 Tbsp nutritional yeast
2 Tbsp lemon juice
A little Miso or umeboshi paste (1 tsp?)
1 tsp salt
Pepper
Pinch nutmeg
1 box (16 sheets) Phyllo dough
Olive oil
Sauté the onion in a skillet with a bit of olive oil,
once it’s mostly soft add the spinach, tofu, nutritional yeast, lemon juice,
nutmeg, miso or umeboshi, salt and pepper.
Cook for another minute or two and set aside. Lay out one sheet of phyllo dough on a cookie
sheet, and light brush with olive oil.
Top with another sheet, and brush again.
Repeat for a total of 8 layers.
Cover with tofu/spinach mixture, then with 8 more layers of phyllo dough
(w olive oil brushed in between each layer).
Bake at 375oF for about 40 minutes.
Spicy Bean Hot Pot (from 30-minute vegetarian recipes)
1 lg onion
6 cloves garlic
2 Tbsp olive oil
2 tsp ground cumin
14.5 oz can diced
tomatoes
1 small can tomato paste
(or to taste)
Lots of hot sauce
Salt and pepper
15-oz can red kidney
beans, drained
15-oz can pinto beans,
drained
15-oz can cannellini
(white kidney) beans, drained
1 package Soyrizo, or
some Gimme Lean (beef-style)
Start cooking the Soyrizo or Gimme
Lean in a saucepan until browned. Chop
the onion and mince the garlic, cook them in the olive oil with the cumin in a
soup pot over medium heat for a few minutes.
Add the undrained can of tomatoes, tomato paste, hot sauce, cooked
Soyrizo, and seasonings. Cover and cook
for 10 minutes, stirring occasionally.
Add the beans, then cook 10 minutes more until thickened. Add more hot sauce to taste, and serve with
toasted French bread. This is like a
really thick chili.
Spicy Peanut Sesame Soba Noodles - makes a lot (from The Joy of Cooking)
2 cups natural unsalted peanut butter
½ cup rice vinegar
¼ cup soy sauce
3 cloves garlic
cayenne powder or other peppers to taste
3 Tbsp sugar
2 tsp salt
about 1 cup of freshly brewed black tea
sesame oil
¼ cup toasted sesame seeds
About half a kilogram of soba noodles (buckwheat), roughly 6 bundles
cucumber (optional)
Blend all of the above ingredients except for the noodles and sesame seeds (add peanut butter last). Add sesame oil if needed to thin it out a bit. Cook the soba noodles, and add the sauce (there may be some extra sauce; if so use as a dip for veggies). Add the seeds, and some cucumber strips too. Note: sometimes these noodles are better when reheated, so you may want to make them in advance.
Spinach and Mushroom Lasagna (from the
Fatfree vegan)
1/2 lb fresh
mushrooms, sliced
1 tsp. chopped garlic
2 tbsp. water
2 26-oz jars of spaghetti sauce (or your favorite pasta sauce)
9 lasagna noodles (regular lasagna noodles, uncooked)
Soy Parmesan (optional)
Sliced black olives (optional)
Filling:
10 oz frozen chopped
spinach, thawed
1 lb tofu (firm, reduced-fat recommended--not silken!)
1 tsp. salt (optional)
2 tbsp. nutritional yeast (adds a cheesy taste)
1 1/2 tsp. oregano
1/2 tsp. garlic powder
1 tsp. basil
1/2 tsp. rosemary, crushed
1/8 tsp. cayenne pepper
Sauté the mushrooms and garlic over medium
heat in the 2 tbsp. water until tender; cover between stirring to keep them
from drying out. Remove from heat and add the spaghetti sauce.
Place the tofu and thawed spinach in the food processor and process briefly.
Add the remaining filling ingredients to the processor and blend until smooth.
(You may do this without a food processor by using a potato masher on the
tofu.). Preheat the oven to 375 degrees.
Spread half of the sauce in the bottom of a 9x12-inch pan. Place a layer of
noodles over the sauce, using three dry noodles and leaving a little space in
between them. Spread half of the tofu mixture on the noodles (I drop it by
spoonfuls and then spread it). Cover with another layer of 3 noodles and then
spread the remaining tofu mixture over them. Top with a final layer of noodles,
and pour the remaining sauce over this. Pour red wine on top until noodles are
covered. Cover the dish tightly with
foil, and bake for 30 minutes. Then, remove the foil and bake for another 30
minutes. Remove from the oven and sprinkle with soy Parmesan and sliced black
olives if you want. The lasagna will cut better if you allow it to cool for 15
minutes before serving.
Squash and Black Bean Casserole (from the Fat-free vegan kitchen)
2 cans black beans (drained and rinsed)
1 cup corn (fresh or frozen)
1 medium yellow onions, finely chopped
1 red bell pepper, finely chopped
4 cloves garlic, minced
2 tsp cumin
2 tsp mild chili powder
1 chipotle chili, soaked in ¼ cup hot water (10
minutes) and minced*
28 oz canned diced tomatoes (drained with
liquid reserved)*
2 lb pumpkin or butternut squash (or other
winter squash)
Sauce:
¾ cup reserved tomato juice
¼ cup chili soaking liquid
1 ½ cups soymilk
1 cup nutritional yeast
6 oz silken tofu
1 tsp salt
1 tsp mustard powder
1 tsp paprika
2 Tbsp tahini
Combine black beans, corn,
onion, bell pepper, garlic, cumin, chili powder, chipotle chili (reserve the
soaking liquid), and drained tomatoes in a large bowl. Peel the squash and cut it into very thin
slices (~ ¼”thick and 2” long). Preheat
over to 425F, and lightly oil a 9X13 baking pan. Lay 1/3 of the squash slices in the bottom of
the pan, sprinkle lightly with salt and pepper, and cover with ½ of the bean
mixture. Add another 1/3 of the squash,
then the rest of the bean mixture, then the rest of the squash. In a blender, combine the reserved tomato
liquid, reserved chipotle chile soaking liquid, and all of the other
ingredients listed under sauce. Blend
well, and pour over the squash. Cover
tightly (with aluminum foil or an oven-safe lid if your pan has one), and bake
for 30 minutes. Remove the foil or cover
and bake about 20-30 minutes more, until sauce is thick and bubbly and squash
is tender.
Super Dense Vegan Pot Pie (from Aaron Smith)
Filling:
3 Tbsp Olive Oil
2 large cloves
garlic, pressed
1 medium onion,
chopped (~½ cup)
8 cremini mushrooms,
sliced
1 lb of firm tofu,
cubed
2 cups vegetable
broth
¼ tsp black pepper
1 Tbsp basil
1 bay leaf
½ tsp celery seed
½ tsp curry powder
½ tsp dill
½ Tbsp oregano
¼ tsp paprika
1 tsp sage, rubbed
2 medium carrots,
diagonally sliced
2 medium potatoes,
cubed
½ cup cold water
1½ Tbsp cornstarch
1 large head
broccoli, cut into florets
½ large head cauliflower, cut into florets
1 zucchini, cubed
¾ cup (6 oz) peas
2 Tbsp tamari
Crust:
1½ cups white flour
10 Tbsp of soy
margarine or vegetable shortening
3 Tbsp of water plus
a few drops more, as needed
This
looks difficult, but it is good. The
amounts are only approximated; this recipe is based roughly on what I do when I
make pot-pie. Feel free to experiment
with different amounts, spices, herbs and veggies.
Pour
oil into a large pot (gallon size) and heat at medium heat. Add onions, mushrooms, tofu and pressed
garlic and sauté for about 5 minutes, stirring constantly. Add all the spices and herbs next and sauté
for a few minutes. Once mixture is very
fragrant, add 1 cup of vegetable broth, stir and lower heat so that mixture
boils steadily and cover. Let this cook
for a few minutes. Meanwhile, place
margarine in a medium size mixing bowl and allow to soften slightly, it should
still be fairly firm when the crust is made.
Going
back to the filling, add carrots and potatoes, and cover with enough broth so
that the surface of the broth is just visible beneath the top layer of
vegetables in the pot. Stir, cover and
turn heat up to medium again. Let simmer
for 10 minutes.
Mix the cold water with the
cornstarch thoroughly and set aside.
Uncover the pot and stir. Add the
broccoli and cauliflower, stir, cover and let cook for 5 minutes. Meanwhile, add the white flour to the bowl
with the margarine in it. Cut the
margarine into the flour with a fork until the mixture is crumbly. This action should not be belabored, lest the
crust turn out chewy instead of flaky.
This is the integral step. Don't spend more than a minute on cutting the
margarine in if possible. Set aside the
crust and uncover the pot of filling.
Add zucchini and peas. Stir and
allow to simmer uncovered for a few minutes.
Get the water/cornstarch mixture, stir it again until the cornstarch is
thoroughly mixed and add it to the pot.
Stir and allow to thicken for a few minutes. Turn down heat if the pot
is boiling too rapidly. Add soy sauce
and mix. Add enough of the remaining
broth to bring it to your desired consistency.
Let it cook for a few more minutes, remove from heat, cover and set
aside.
Return
now to the crust mixture. Add the water
one Tbsp at a time, mixing after each addition.
At this point the dough should just start becoming cohesive, but will
probably still be somewhat crumbly.
Begin to knead dough with your hands, but not too much. Add a little more water, a few drops at a
time while you knead, until the dough holds together on it own fairly well. Don't add too much or the dough will be
leathery. Don't add too little or it
won't hold together when you roll it.
Now
that it is the right consistency, divide the down into slightly uneven
halves. Roll out the larger half to make
the bottom crust. The easiest way to do
this is with wax paper. Place one piece
of wax paper on the counter, dust lightly with flour and place the dough on the
paper. Dust the top of the dough
slightly with flour and cover with another piece of wax paper. Roll out the dough large enough so that it
covers the bottom of a 9 inch pie plate or 9 inch casserole and covers the
sides. Carefully remove one sheet of wax
paper. Flip the dough over into the
plate. Center it. Remove the second piece of wax paper
carefully. Fit the crust snuggly into
the plate with no air bubbles.
Heat
oven to 375. Pour as much of the filling
as you possibly can into the pie plate.
There might be extra. Roll out the smaller half of the dough in the same
way. Cover the pie with the top crust. Seal and crimp the edges. Cut vents in the top of the crust. Place the pie in the oven and cook for 30
minutes. If your crust edges hang over
the edge of the plate, cover them with foil for the first 25 minutes of baking,
and remove for the last 5 minutes. Let
the pie cool for 10-20 minutes before serving.
Sweet Potato Crepes with Cilantro-Tamarind Sauce (from Vegan with a Vengeance)
Spice Blend:
2 tsp cumin seeds
1 tsp coriander seeds
1 tsp fenugreek seeds
1 tsp black mustard seeds
2 cardamom pods
6 cloves
Pinch of ground cinnamon
Pinch of cayenne pepper
½ tsp salt
Filling:
2 Tbsp peanut oil
1 yellow onion, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
2 Tbsp minced ginger
2½ pounds sweet potatoes, peeled and chopped into ½” chunks
½ 15 oz can coconut milk
1 Tbsp maple syrup
1 Tbsp lime juice
Sauce:
½ raw cashews
2 cups lightly packed cilantro
2 tsp tamarind concentrate
½ 15 oz can coconut milk
1 tsp maple syrup
1 Tbsp peanut oil
Pinch salt
Crepes:
1½ cups all-purpose flour
½ cup chickpea flour
1 tsp salt
2 Tbsp olive oil
2 cups water
Heat a small skillet over medium heat, and add all ingredients listed under spice blend (except cinnamon, cayenne, and salt), and toast for about 2 minutes while tossing the spices around in the pan. When they smell good, grind in a mortar and pestle or spice grinder, and add cinnamon, cayenne, and salt.
For filling, heat a large skillet with oil on medium, then add onions and bell pepper and cook for about 5 minutes. Add garlic and ginger and cook about 2 minutes more. Add spice blend and stir well. Add sweet potatoes, cook for a minute or two and cover the pan. Cook for about 15 minutes, stirring frequently, until the sweet potatoes are tender. Once the sweet potatoes are done and you’ve made the sauce (as below), add coconut milk, maple syrup, and lime juice, cover and cook for 5 more minutes.
Meanwhile, while the sweet potatoes are still cooking, make the sauce by grinding the cashews in a blender, then add remaining ingredients and blending until smooth.
To make crepes, combine dry ingredients, then add water and oil. Mix until very smooth, cover with plastic wrap, and let chill for ½ hour. Heat a nonstick 9-inch pan with a bit of oil, and add ¼ cup batter. Tilt the pan to cover. When the edges are starting to brown, flip over and cook until firm.
To serve, top each crepe with sweet potato filling and a dollop of sauce. Incredible!
Sweet and Sour Tofu Stir Fry (from Jon)
Fried Tofu:
2 blocks tofu
2 cups soy sauce
10 Tbsp brown sugar
32 cloves garlic (2-3 heads)
cornstarch
canola oil
Sweet/Sour Sauce:
Pineapple juice
Rice vinegar
Leftover tofu marinade
Ginger?
Lemon juice?
cornstarch
Veggies:
Broccoli,
Carrots, Peppers (sweet and hot), Onion, Mushrooms, Pineapple chunks
Soak
tofu in marinade for an hour, dip in cornstarch and fry for a few seconds until
crunchy. Meanwhile, cook some freestyled
sauce until tasty, add to tofu, rice, and veggies. Obviously this is a rough guideline, not a
real recipe.
Tacos (from Jon)
3 cans black beans (or substitute one or two
cans of other beans)
2 jars salsa (use a really good brand like
Mrs. Renfro’s or Desert Pepper)
1 onion
6 cloves garlic
1 red pepper
2 dry cups brown rice, cooked (the cooked
volume is > 2 cups)
corn, cooked (frozen or fresh)
1 bunch
cilantro
2 limes
Soyrizo or Gimme Lean beef-style (optional)
taco shells or tortillas
Cook the onion, garlic, and pepper in vegetable oil in a
large wok. When softened, add soyrizo
(if using) and cook until browned. Add beans
(drained and rinsed) and cook for a few minutes more. Add brown rice, then add salsa to taste
(probably you won’t use all the salsa).
Turn heat off if rice is still warm, otherwise heat until all
ingredients are warm. Add lime and
cilantro to taste, and serve in hot taco shells.
Teriyaki Tofu
– from Tofu Cookery
1 # tofu, cut into ½” slices.
¼ c flour
¼ tsp black pepper
Marinade:
¼ c soy sauce
2 Tbsp minced ginger
2 Tbsp rice vinegar
2 tsp honey or brown sugar
2 cloves garlic, minced
1 medium onion, diced
Pour
marinade over tofu in a pan and marinate for two hours. Drain and reserve marinade. Dip tofu slices in mixture of flour and
pepper, and fry in oil. For more flavor,
cook the fried tofu in its marinade for 10 more minutes, for crispier tofu, add
the sauce to the bread or rice you’re serving with the tofu.
Thai Curry (from
Nisa)
Curry paste (red,
yellow, green, masaman, panang, whatever)
2 cans coconut milk
1-2 heads broccoli
1 # tofu
1-4 red or Yukon Gold
potatoes
anything else (green
beans, peas, cauliflower, etc.)
Just heat the coconut milk up, when
it gets hot add curry paste a spoonful at a time (you might want to mash it up
in some coconut milk in a separate cup to ensure it dissolves) until you like
the taste and spiciness level. Different
curry pastes have different strengths, I usually use yellow paste in a plastic
tub and use maybe 3-4 Tablespoons. Once
the curry paste is mixed in (you may want to add some soy sauce and/or salt as
well to taste), add whatever needs to cook the longest. If using the above ingredients, that’s tofu
(which needs to get flavorful) and potatoes (which need to get soft). Once potatoes are mostly soft, add broccoli
and cook until bright green and mostly soft.
Serve over rice (jasmine or brown).
Thai Pizza
(from James McNair's Pizza (with several alterations by Jon)
Sauce:
¼ cup each finely
chopped carrot, celery, and onion.
1
package seitan (or 2 cups drained seitan), chopped
lots of garlic (maybe
8 cloves), minced or pressed
1 Tbsp minced shallot
2 tsp minced fresh
ginger
1 tsp fresh lime zest
1 tsp crushed dried
red pepper
3 large sprigs fresh cilantro
1 Tbsp brown sugar
1/3 cup soy sauce
1/3 cup freshly
squeezed lime juice
2 Tbsp crunchy peanut
butter
2 Tbsp peanut oil
Pizza
Dough (recipe in Breads section)
peanut oil
4 green onions,
thinly sliced
1 carrot, peeled and
cut into fine julienne
¾ cups bean sprouts
½ cup coarsely
chopped dry-roasted peanuts
chopped fresh
cilantro to taste
Combine
all of the ingredients for the sauce, and refrigerate it while you prepare the
pizza dough. Once the pizza dough has
almost risen, start cooking the sauce in a wide skillet over medium-high heat
until it has thickened (enough so that it won't run off the pizza). Brush the pizza dough with peanut oil, and
bake the pizza for about 5 minutes or so, then take it out of the oven. The crust should be slightly hardened. Top it with the sauce, some of the green
onions, the carrot and bean sprouts, and peanuts. Bake until done, then top with the remaining
onions and cilantro, brush the crust with peanut oil again, and serve. This is an incredible dish, but a fair amount
of work, so I usually double the recipe (which at least lets you properly enjoy
it)
Tofu-leek Tart with Pine Nut Crust (from The Voluptuous Vegan)
Crust:
½ cup pine nuts
1 cup whole wheat pastry
flour
¼ tsp baking powder
2 Tbsp olive oil
¼ cup soy milk
Pinch of salt
Topping:
1 Tbsp olive oil
6 cups (~1 pound) sliced
mixed (or crimini) mushrooms
2 Tbsp shoyu (soy sauce)
Filling:
¼ cup olive oil
3 cups chopped leeks (white
part only)
1# firm tofu (pressed)
2 Tbsp rice vinegar
2 garlic cloves
2 tsp miso paste
1 tsp salt
½ tsp ground black pepper
1 Tbsp arrowroot powder
2 tsp chopped fresh rosemary
Preheat
the over to 350ºF. Grind the pine nuts
in a food processor with a few Tbsp of the flour until finely ground. Transfer to a bowl, and add the rest of the
flour, baking soda, and salt. Whisk
together the oil and soy milk and add to the flour mixture, stirring until well
mixed. Press the crust into an oiled
9-inch pan, pressing the part where the sides meet the bottom to make sure
there isn’t extra crust there. Poke all
over with the tines of a fork, then bake the shell for 5 minutes before
removing it and setting it aside (leave the oven on).
Heat
1 Tbsp olive oil in a medium saucepan over medium-low heat, then add the
mushrooms and sauté for several minutes.
Add the soy sauce and cook 10-15 minutes until the mushrooms have
released their juices and the pan is almost dry. Dump the mushrooms into a bowl, keeping the
burner on and the skillet hot.
Add
1 Tbsp olive oil to the skillet, and once hot, add the leeks as well. Cook 10-12 minutes until soft, then set aside
and turn off the burner. In a food
processor, combine the tofu, remaining 3 Tbsp of olive oil, rice vinegar,
garlic, miso, salt, and pepper, and process until very smooth and creamy (it
should not be gritty or grainy anymore).
Add the arrowroot and rosemary, and process for another minute or so. Pour this mixture into a bowl and add the
leeks. Spread the filling over the
prebaked crusts, then evenly spread the mushrooms over the top and press them
gently into the tofu mixture. Bake about
40 minutes until the filling is firm and the crust is lightly browned. Remove from the oven and let sit for a few minutes
before removing from the pan. Serve
warm.
DESSERTS:
Blueberry Crisp Squares (from Sarah)
1 ½ cups old fashioned oats (NOT quick cooking)
¾ cup all purpose flour
¾ cup brown sugar, packed
½ cup vegan butter (like soy garden or earth balance)
¾ tsp cinnamon
½ tsp salt
¼ tsp baking soda
3 cups frozen or fresh blueberries (I have only used fresh, so I can’t vouch for how good or not frozen would be)
½ cup sugar
1 Tbsp lemon juice (fresh squeezed)
1 Tbsp cornstarch
1 tsp grated lemon zest (from that lemon, before you squeeze it)
Preheat oven to 350 degrees. First, zest that lemon and squeeze out the lemon juice from it. Now, line an 8 inch square pan with aluminum foil (don’t skip this!) enough to overhang the edges. Grease the foil. In a bowl, combine flour, oats, brown sugar, butter, cinnamon, baking soda, and salt until crumbly. Reserve 1 cup of the mixture for the topping. Press remainder firmly and evenly into the pan. Bake until golden, 12 mins. While base is baking, mix cornstarch with lemon juice in a medium saucepan. Then add sugar, zest and blueberries. (you can frankly add less sugar than this and its still quite good, esp. if the blueberries are nice n’ ripe. I think it is a little on the too sweet side with the full amount of sugar. Experiment to see what you like best). Bring mixture to a boil and cook, stirring, about 5 mins. Pour filling into base, crumble topping over blueberry filling, and bake until golden and bubbly, 30 – 35 mins. Cool completely before cutting, using the foil to lift the bars out of the pan. If you are impatient, like me (Sarah), you can get it out while still pretty warm, and serve with some vanilla soy ice cream.
Brownies (from
The Millennium Cookbook)
Prune Purée:
½ cup chopped and pitted prunes
½ cup water, more if needed
Brownies:
2 cups flour
1 cup cocoa powder
1½ Tbsp baking powder
1½ cups Sucanat
1/8 tsp salt
1½ Tbsp flaxseeds
½ cup canola oil
1¼ cups soy milk
1 cup maple syrup
1 Tbsp vanilla extract
½ cup chocolate chips, optional (Ghirardelli’s is best)
To make the prune purée, simmer the prunes and the water in a saucepan for 5 minutes, and blend until smooth. This adds depth to the flavor, and makes it lower in fat. You can also double the prune purée and omit the canola oil, or use 1 cup oil and no prunes. To make the brownies, preheat the oven to 350F. Whisk together the flour, cocoa, baking powder, sucanat, and salt. In a blender, grind the flaxseeds until they become a coarse meal (about 1 minute). Add the prune purée, oil, soy milk, maple syrup, and vanilla. Blend until smooth, and pour the wet mixture into the dry mixture. Mix until combined, then fold in chocolate chips and pour into a greased 9X13 pan. Bake 40-44 minutes, or until brownies are firm to the touch and have pulled away from the sides of the pan. Serve with Soy Delicious, and maybe chocolate sauce or raspberry sauce.
Brownies (from
Lianne)
2 cups flour
1 cup sugar
1 cup brown sugar
1/2 cup cocoa powder
¼ tsp salt
1 tsp baking powder
1 cup chocolate soymilk
¾ cup vegetable oil
1 tsp vanilla extract
½ cup chocolate chips, optional (Ghirardelli’s is best)
Preheat over to 350F. Mix flour, sugar, cocoa, baking powder, and salt. Add soy milk, oil, vanilla, and chocolate chips, and mix well. Grease and flour a 9X13 pan, and bake 25-30 minutes.
Brownies (from The Blooming Platter)
2 cups unbleached all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon instant coffee dissolved in 1 cup water
1 cup canola oil
½ cup vegan chocolate chips, melted
1 teaspoon vanilla extract
Optional: approximately 1 cup of vegan chocolate chips and 1 cup of chopped
nuts
Preheat the oven to 350 degrees. In a large bowl, stir together the flour,
sugar, cocoa powder, baking powder and salt. Pour in coffee-water, vegetable
oil, melted chocolate and vanilla; mix with a wooden spoon until well blended,
approximately 100 strokes. Spread evenly in a greased 9x13 inch baking pan.
Bake for 25 to 30 minutes until the top is no longer shiny. Let cool on a rack
for at least 10 minutes before cutting into squares. Makes approximately 24.
Carrot Cake (from Jon)
2 cups flour
2 tsp baking soda
1½ cup granulated sugar
2 tsp ground cinnamon
1 tsp salt
equivalent of 4 eggs (2 Tbsp egg replacer and ¼ c water, mixed well)
6 oz frozen orange juice concentrate
3/8 cup oil
1 tsp vanilla extract
2 cups shredded carrots
1 cup chopped walnuts
1 apple, shredded
Optional (for glaze):
margarine
powdered sugar
fresh squeezed orange juice
Mix the dry ingredients together and set aside. Mix all other ingredients together, and add the dry stuff. Pour batter into a greased and floured 9X13 pan. Bake in a preheated 350F oven for 45-50 minutes. If you want some glaze, just melt a few T of margarine, add enough sugar to make however much glaze you want, and then add first orange juice to taste and consistency. Just orange juice and powdered sugar is also fine as a glaze. Add the glaze while the cake is still warm.
Chai Latte Cupcakes (from Vegan Cupcakes Take Over the World)
Cupcakes:
1 cup soy milk
4 black tea bags or 2 Tbsp
loose black tea
¼ cup canola oil
½ cup vanilla (or plain) soy
yogurt
¾ cup sugar
1 tsp vanilla extract
1 1/3 cup flour
¼ tsp baking soda
½ tsp baking powder
½ tsp salt
2 tsp cinnamon
1 tsp cardamom
½ tsp ground ginger
¼ tsp ground cloves
Pinch ground black pepper
Topping:
¼ cup confectioner’s sugar
1 Tbsp cocoa powder
½ tsp cinnamon
1/8 tsp nutmeg
Preheat oven to 350F and line
12-cupcake pan with liners. Heat soy
milk in a small saucepan (or microwave) until almost boiling, remove from heat,
add tea bags and cover. Let it steep for
10 minutes, then squeeze out the soy milk from the tea bags and discard
them. Measure the soy milk tea mixture
and add more soy milk if you have less than 1 cup now. In a large bowl, whisk together the oil,
yogurt, sugar, vanilla, and soy milk until all lumps are gone. Sift the flour, baking powder, salt,
cinnamon, cardamom, ginger, cloves, and black pepper into the wet ingredients
and stir until the large lumps are gone (don’t overmix). Fill the cupcake liners and bake about 20-22
minutes until a sharp knife inserted comes out clean. When the cupcake are cool, sift the topping
onto them.
Chocolate Almond Midnight (from The Millennium Cookbook)
Cashew Crust:
1/3 cup unsalted cashew nuts
3 Tbsp sucanat
3 Tbsp canola oil
½ tsp vanilla extract
1 cup all-purpose flour
1/8 tsp salt
Chocolate Mousse:
2 cups (16 oz) chocolate
chips
24.6 oz (2 boxes) extra-firm
silken tofu (Mori-Nu)
¾ cup sucanat
1 tsp vanilla extract
1/8 tsp sea salt
Maple Almond Praline:
¼ cup maple syrup
1 cup slivered almonds
Raspberry Sauce:
2 cups fresh or 10 oz frozen
raspberries, thawed
¼ cup sucanat
fresh mint leaves
First, preheat the oven to 350F, and oil a 8-inch round
springform pan. In a food processor,
grind the cashews to a fine meal. Add
sucanat, oil, and vanilla, and process again until combined. In a small bowl, mix the flour and salt
together, then add the cashew mixture and mix it in (start with a spatula, end
with your hands). Press the crust into
the pan, and bake 20-25 minutes, or until light brown and dry.
While the crust is baking, melt the chocolate chips (in a
double boiler or a microwave). In a
blender, combine the tofu, sucanat, vanilla, and salt. Blend until well mixed, then add melted
chocolate and blend for 2 minutes, or until very smooth. Once the crust is done, lightly oil the sides
of the pan and pour the mousse in. Bake
for 35 minutes at 350F, then let cool for 10 minutes, then run a paring knife
around the inside of the pan (to prevent sticking). Let the mousse cool to the touch, then
refrigerate for at least 2 hours. Unmold
just before serving.
While the mousse is baking, bring the maple syrup to a
boil in a saucepan, boil for a minute, then ad almonds and stir constantly
until the syrup has completely crystallized and almonds appear dry. Pour the almonds on a baking sheet and let
cool.
Next, blend the raspberries and sucanat until smooth, and
strain the seeds out. Depending on the
mesh size of your strainer, you may have to strain several times to get
all/most of the seeds out.
To serve, cut the mousse into 12 pieces. For each slice, pool raspberry sauce on a
plate, top with a slice of mousse, then top with praline and mint cut into fine
chiffonade (very thin strips). Dust w/
cocoa powder if you like.
Chocolate chip cookies
2¼ cups flour (you can use
whole wheat pastry flour for half)
1 tsp baking soda
½ tsp salt
¾ cup canola oil
¾ cup brown sugar, packed
2 tsp vanilla
Equivalent of 2 eggs
½ bag chocolate chips
Preheat
oven to 375°. Mix dry ingredients and
set aside. Combine wet ingredients, and
add dry ingredients 1/3 at a time. Add
chocolate chips, and bake on ungreased sheets 9-11 minutes.
Chocolate Peanut Butter Cups (from Sarah)
½ cup margarine
¾ cup peanut butter (natural,
unsalted, unsugared)
¾ cup graham wafer crumbs
¼ cup dry sweetener
2 cups chocolate chips
½ cup soy milk
12 cupcake paper liners
Line
the cupcake pan with the cupcake paper liners.
Place 1 cup of chocolate chips in a glass measuring cup with ¼ cup of
the soymilk, and put in the microwave for 30 seconds at a time, each time
stirring the chips in between, until its all melted (gradually decrease the
time to 20 and then 10 and then 5 seconds as it gets more melty, as to not
overcook). Pour evenly into the 12
cupcake liners. Place cupcake pan with
chocolate in the freezer while you do the next part.
Put
another cup of chocolate chips with ¼ cup soymilk in your glass measuring cup
and begin the 30 seconds at a time microwaving and mixing of the chips, until
mostly melted, but not totally. Then
take a break from that for a bit and let it sit. In a small saucepan on medium heat, melt the
margarine. Once liquid, stir in peanut
butter, graham crumbs, and sweetener until well incorporated. Check on the chocolate already in the fridge. Once it’s hard enough to not let the graham
mixture sink down into it (doesn’t have to be completely rock solid for this),
spoon 2 tablespoons of the peanut/graham mixture into each muffin liner. Now put the glass measure cup with mostly
melted chips in for its last microwavings, and once totally melted, pour evenly
over the 12, and place in the fridge for 6-8 hours before serving, or in the
freezer for less time if you are impatient like me (Sarah).
Coconut Puffs
(from Mary Brewster, adapted by Elizabeth Fisher)
½ cup (1 stick) softened
margarine
2 Tbsp sugar
1 tsp vanilla
1 cup toasted coconut
1 cup cake flour
Preheat
over to 300F. Cream together the
margarine and sugar, then add the vanilla, coconut and flour. Roll into small balls, and place on a greased
cookie sheet. Bake for about 30 minutes
(they should be slightly crunchy), and roll them in powdered sugar. Makes about 15.
Coconut Rice (from
the Joy of Cooking)
1 cup Jasmine rice
1 cup coconut milk
1 cup water
¼ tsp salt
thin slice ginger
1/3 cup toasted coconut
Add all ingredients except
toasted coconut to rice cooker, once rice is done add toasted coconut and
serve. Delicious and easy.
Egg Replacer:
For one egg, grind 1 Tbsp whole flax seeds (or
use 1.5 Tbsp pre-ground flax, it gets bigger after grinding), and add to 3 Tbsp
water, and mix well with a fork until thick.
Flax provides the most egg-like texture, and the most nutrition, but
does have a slight nutty flavor you may not want in some desserts.
Alternatively, buy Ener-G egg
replacer, which is a powder that just acts as a thickener. Use ½ Tbsp egg replacer plus 1 Tbsp water to
make 1 “egg”
Fruit Crisp
(from The Millennium Cookbook)
Oat Topping:
2 cups rolled oats
2 Tbsp ground cinnamon
1/8 tsp salt
1/3 cup maple syrup
Filling:
8 cups berries and or cubed
seasonal fruit (apple/raspberry works well)
2 tsp ground cinnamon
2 tsp ground nutmeg
¾ cup maple syrup
2-inch piece of ginger,
peeled and minced
¼ cup fresh squeezed lemon
juice
2 Tbsp arrowroot (a
thickener)
Preheat
the oven to 350F, and combine the oats, cinnamon, and sea salt it a bowl. Stir until combined, then add the syrup. Spread the oats on a baking sheet and toast
for 10 minutes, or until they appear dry.
Let the topping cool, but leave the oven at 350. In a large bowl, combine the berries and
fruit, and add the rest of the ingredients except for the arrowroot. Combine 1/3 of the mixture with the arrowroot
in a blender and blend until smooth, and mix with the rest of the fruit. Pour the fruit into a 9X9 baking pan and bake
for about 35 minutes, or until the mixture starts to bubble and has
thickened. Remove from the oven, add the
oat topping, and bake for 5 more minutes.
Let it cool a bit before serving.
Delicious with vanilla Soy Delicious.
German Chocolate Cake (from The
Cake topping:
¼ cup soy margarine
½ cup raw sugar
½ cup barley malt
1 cup coconut
2/3 cup chopped walnuts or
pecans
1 tsp vanilla
Cocoa cake:
1¼ cup unbleached flour
1 cup whole wheat pastry
flour
½ cup cocoa
½ tsp salt
¾ tsp baking soda
1¾ cup maple syrup
1 cup water
5 Tbsp melted margarine or
oil
1 tsp vanilla
1 tsp white vinegar
Preheat
oven to 350F, oil 8 inch cake pan or cupcake tins. Sift the dry ingredients together. In a separate bowl, whisk together the wet
ingredients. Mix the dry ingredients
into the wet ingredients gradually, until smooth. Pour the batter into prepared pan or cupcake
tins, and bake 30-35 minutes until done.
To make topping, place margarine, sugar, and barley malt in a saucepan
and melt. Simmer 2 minutes and remove
from the heat. Add the reaming
ingredients and stir well.
Ginger Cake
(from The Joy of Cooking)
1½ cups flour (2¼)
1 tsp baking soda (1½)
¼ tsp salt (3/8)
½ cup packed brown sugar (¾)
¼ cup molasses (6 Tbsp)
¼ cup honey or molasses (6
Tbsp)
equivalent of 1 egg=1½ tsp
egg replacer+1 Tbsp water (1½ “eggs”)
½ cup minced fresh ginger (¾
cup)
8 Tbsp (=1 stick) margarine
(12 Tbsp)
½ cup water (¾ cup)
Preheat
oven to 350F. Whisk flour, baking soda,
and salt together, set aside. Mix the
brown sugar, molasses, honey, and “egg” together, then add the ginger. Melt the margarine and water in a saucepan,
and mix into the molasses mixture. Stir
in the flour mixture until just smooth.
Scrape the batter into a greased and floured 9X9 pan (if you want to use
a 9X13 pan, use the ingredients in parentheses). Bake until center is fully cooked, 25-30
minutes. Let cool in the pan for 10
minutes, then slide a knife around the edges to detach it from the pan.
Ginger Snaps
(from The Joy of Cooking)
2 Tbsp (1½ sticks) softened
soy margarine
1 2/3 cup granulated sugar
equivalent of 2 eggs (1 Tbsp
egg replacer and 2 Tbsp water)
½ cup dark molasses
1 Tbsp fresh lemon or lime
juice (more is better)
3¾ cups flour
½ tsp baking soda
1½ tsp baking powder
4 tsp ground ginger
1 tsp ground cinnamon
¼ tsp ground cloves
¼ tsp salt
Cream
together the margarine and sugars. Add
the egg replacer, molasses, and juice, and beat well. In a separate bowl, mix the remaining
ingredients together, then slowly add the dry mixture to the wet ingredients
while mixing. Put on greased cookie
sheets in 1 inch balls, and flatten slightly.
Bake at 350 (preheated) for about 8-10 minutes for softer cookies and
10-15 for crunchy ones. The cookies will
flatten and develop cracks while baking.
Gingerbread w/ Blood
Gingerbread:
1 cup plus 2 tsp whole-wheat
pastry flour
1 cup white flour
2 tsp baking powder
1 tsp baking soda
½ tsp salt
1 Tbsp ground ginger
½ tsp ground cloves
¼ tsp cinnamon
½ cup canola oil
1 cup maple syrup
½ cup molasses
1 cup plain soy milk
1 Tbsp apple cider vinegar
2 Tbsp vanilla extract
Blood
1½ cups plus 2 Tbsp orange
juice, preferably from blood oranges
1 2-inch piece of ginger,
unpeeled and cut into three slices
2 Tbsp sucanat or natural
sugar
1 heaping Tbsp arrowroot
1 tsp orange zest
2 Tbsp ginger juice (made by
grating 2 inch peeled ginger, and squeezing)
Preheat
over to 350o, and oil a 9 inch cake pan. Mix the flours, baking powder, baking soda,
salt, and spices. In another bowl,
combine the other ingredients. Put them
in a blender and mix until thoroughly combined/emulsified. Pour wet ingredients into dry ones, whisking
together just until the liquid ingredients are absorbed. The batter will be very wet. Pour the batter into the pan, and bake on the
middle rack of the oven for about 55 minutes, until the cake is springy to the
touch and the center is no longer liquid.
While baking, start making the sauce by heating 1½ cups of the orange
juice with sliced ginger and sugar.
Dissolve the arrowroot and remaining 2 Tbsp orange juice into a slurry,
and stir into the OJ when it starts boiling.
Stir continuously, and turn off heat when bubbles start to appear. Stir in ginger juice and orange zest, and
remove ginger slices. Serve the cake
warm on a pool of the sauce.
Jumble Cookies
- roughly three dozen (from Jon)
1 cup (2 sticks) softened soy
margarine
1 cup brown sugar
½ cup granulated sugar
equivalent of 2 eggs (1 Tbsp
egg replacer and 2 Tbsp water)
1 Tbsp vanilla extract
2 tsp almond extract
2¼ cups flour
1 tsp baking soda
½ tsp salt
1 cup dried fruit
(cranberries, cherries, or currants work)
1½ cups granola (preferably
tasty granola like raspberry)
1 cup chocolate chips
½ cup nuts (almonds or
walnuts or both)
Cocoa powder to taste
Cream
together the margarine and sugars. Add
the egg replacer and extracts, and beat well.
In a separate bowl, mix the flour, baking soda, and salt together, then
add to the wet ingredients 1/3 at a time while mixing. After that, mix in the
dried fruit, granola, chocolate chips, nuts, and chocolate powder (all of which
are optional). The amounts of all this
stuff should be varied according to individual taste; these measurements are
just loose suggestions. Put on greased
cookie sheet, and bake at 350 (preheated) until done, about 10 minutes cooking
times vary quite a bit depending on individual ovens and how well done you like
your cookies. When you take them out
they should still look undercooked if you want soft cookies.
Lemon "Cheesecake" (from Vegetarian Time Thanksgiving Cookbook)
Crust:
2 cups Graham cracker crumbs
¼ cup Maple syrup
¼ tsp Almond extract
Filling:
1 lb firm silken tofu
1/3 cup sugar
1 Tbsp tahini or almond
butter
½ tsp salt (optional)
1-2 Tbsp fresh lemon juice
½ tsp lemon zest
½ tsp almond extract
2 Tbsp cornstarch dissolved
in 2 Tbsp rice or soy milk
Preheat
oven to 350. In a medium bowl, mix the
crust ingredients until crumbs are moistened.
Pour into a lightly greased 9" pie plate and press mixture into
plate to form crust. Bake 5
minutes. Remove from oven and allow to
cool while preparing filling. Blend all
filling ingredients together in a food processor or blender until smooth (about
30 secs). Pour filling into crust. Bake until top of pie is slightly browned
(about 30 mins). Cool and refrigerate
until thoroughly chilled and firm (about 2 hours). Not much like real cheesecake.
Mojito Cupcakes
Modified by Jon from “Vegan
Cupcakes Take Over the World” and http://veganyumyum.com/2007/05/mojito-cupcakes/
Cupcakes:
1 cup
soy milk
½
bunch fresh spearmint
2 tsp
dark rum (I use Barbancourt)
2
Tbsp freshly squeezed lime juice (from ~ 1 lime)
1/3
cup canola oil
¾ cup
sugar
Zest
from 1 lime, minced
1 ¼
cups all-purpose flour
1
Tbsp cornstarch
¾ tsp
baking powder
½ tsp
baking soda
½ tsp
salt
Frosting:
1/3
cup nonhydrogenated margarine (I use Earth Balance)
1/3
cup nonhydrogenated shortening (I use Whole Foods brand)
3.5
cups confectioner’s sugar (you may need more)
3
Tbsp dark rum
1
Tbsp lime juice
12
fresh mint leaves for garnish
Preheat
oven to 350ºF and line a 12-cupcake pan with liners (or lightly oil them). Heat the soymilk and spearmint over
medium-high in a small sauce pan. Bring to a boil, turn off heat, and let stand
for 5 minutes. Remove the spearmint, pour the soymilk into a liquid measuring
cup, and add additional soy milk if necessary to bring the volume up to 1 cup
(some soymilk may evaporate when heating).
Add the rum and lime juice, and set aside for a few minutes until the
lime juice curdles the soy milk. In a
bowl, cream together the oil, sugar, and soymilk. In a second bowl, sift together the lime
zest, flour, cornstarch, baking powder, baking soda, and salt and mix well (I
add the ingredients through a strainer instead of a sifter). Add the dry ingredients to the wet ones,
stirring as you go until no large lumps remain (but don’t overmix). Fill cupcake liners 2/3 full and bake 20-22
minutes until done (set in the center).
Let cool completely before frosting.
For
the frosting, beat the shortening and margarine together until well combined
and fluffy. Add the sugar and beat well
until thoroughly combined (if too dry, start adding the rum and lime juice, but
don’t add liquid all at once or it will splash). Add the rum and lime juice and beat a few
more minutes. If too runny, add more
powdered sugar. Add to the cooled
cupcakes and garnish with a fresh mint leaf (add the mint leaves right before
serving so they don’t wilt).
Pine Nut and Anise Cake
with Blood
2 cups unbleached all-purpose
flour
1
tsp baking powder
¾
tsp baking soda
1/8
tsp salt
¾
cup maple syrup
1
cup soy milk
½
cup canola oil
2½
oz silken tofu (Mori-Nu extra firm)
1
Tbsp anise extract
1
tsp vanilla extract
½
tsp fresh lemon juice
½
cup pine nuts, toasted (in a skillet over medium heat)
Compote:
8
blood oranges (or
½
cup sucanat
1
Tbsp arrowroot dissolved in ¼-¾ cup cold water
Preheat the oven to 250F, and lightly oil a 8 or 10
inch spring form pan. Sift the flour,
baking powder, baking soda, and salt into a large bowl and stir until well
mixed. In a blender, combine the maple
syrup, soy milk, oil, anise and vanilla extracts, lemon juice, and tofu. Purée until smooth. Pour the wet mixture into the dry mixture,
and mix well. Fold in the pine
nuts. Pour into the pan, and bake 55-65
minutes, until cake is golden brown and a toothpick inserted into the center
comes out clean. Let the cake cool a
bit, the remove it from the pan. While
the cake is baking, juice 4 of the oranges, and peel the remaining 4 and cut
them into small segments. In a small
saucepan, combine juice and sucanat, and heat to a simmer. Add arrowroot and water mixture to the pan,
and stir until it becomes translucent.
Remove from heat and let cool, then stir in the segments. To serve, heat the compote until warm, and
reheat the cake a bit in a toaster oven.
Pumpkin Chocolate Chip Cupcakes:
Cupcakes:
1 cup canned pumpkin
1/3 cup oil
1 cup sugar
¼ cup soy milk
1 tsp vanilla extract
1 ¼ cups flour
½ tsp baking powder
½ tsp baking soda
½ tsp ground cinnamon
¼ tsp salt
½ cup chocolate chips
Preheat oven to 350F, and put
cupcake liners in a 12-cupcake pan. In a
medium bowl, mix the pumpkin, oil, sugar, soy milk, and vanilla. Sift in the flour, baking powder, baking
soda, cinnamon, and salt. Stir together
gently with a fork, taking care not to overmix.
Once well combined, fold in the chocolate chips. Fill liners about 2/3 full, bake for 22-24
minutes, and transfer to a wire rack to cool.
Make some cinnamon icing (it should be kind of like a glaze, so use more
soy milk than you would for a standard buttercream) and top the cupcakes once cooled.
Puppy Chow
9
cups rice chex
½ cup
peanut butter
½
bag semi-sweet chocolate chips
¼
cup margarine
1½
cups powdered sugar (or more)
Heat peanut butter, chocolate, and margarine in pan
until melted, and pour over rice chex.
Stir until rice chex are coated, then dump into a bag or get a tight lid
or cover for the bowl, add sugar and shake until coated well. Let cool then place in a sealed container.
Raspberry Bars (from Colleen)
¾ cup
dairy-free margarine (I use Earth Balance)
1 cup sugar
Egg replacer, equivalent to 1 egg (you can either use the kind that comes in a
box or ground flaxseed, I can provide either)
1 teaspoon vanilla
2 cups + 1 Tbsp flour
½ Tbsp baking powder
1 1/3 cups shredded coconut
1 10 oz jar seedless raspberry preserves
Preheat oven to 350°F. Oil a 9 x 13-inch pan. In a large mixing bowl, mix the margarine,
sugar, egg replacer, and vanilla together. In a small mixing bowl, mix
the 2 cups flour, baking powder, and shredded coconut together. Slowly
add the dry mixture to the wet mixture. Press 2/3 of the dough into the
oiled pan, and spread the preserves on top of it. Crumble the remaining
dough with a fork. You may need to sprinkle the dough with flour so that
small crumbs form. Sprinkle the crumbs on top of the preserves. Bake 35-40 minutes until the edges are
slightly browned.
Spicy Cinnamon Pecans
2 cups pecans
2 Tbsp margarine
2 Tbsp sugar
1/8 tsp salt
½ tsp cayenne pepper
¾ tsp cinnamon
Preheat oven to 325F.
Melt margarine and combine all ingredients. Spread them on a baking sheet and bake for
about 15 minutes (stirring them once midway through).
Sugar Cookies
1 cup margarine
2/3 cup white sugar
equivalent of 1 egg (flax or egg replacer)
1 tsp vanilla
1 tsp almond extract
2 - 2 1/4 cups sifted unbleached flour
½ tsp salt
Preheat
oven to 350oF Combine margarine and sugar, and mix very well. Beat the egg replacer in, but do not
overmix. Combine the flour and salt, and
add to the margarine mixture, mixing only enough to get the flour mixed
in. Put flour on your rolling pin and
cutting board, roll them out, and use cookie cutters or a knife to make
whatever shapes you want. Rather than
mixing all the in-between pieces back together for more nicely-shaped ones, you
can just bake them as is (“silly shapes”) so they don’t get tough from remixing
and rolling. You can sprinkle with
sugar, or add red-hots if you like. Put
on a lightly oiled baking sheet and bake ___ minutes until they are just
starting to turn light golden brown. Put
the hot cookies on paper towels to cool, and do not put them away until they
are completely cool and crisp. Add
frosting or other toppings if desired.
Super-Moist Chocolate Cake
1¼ cup all-purpose flour
1 cup whole wheat pastry
flour (you can use normal flour instead)
1/3 cup cocoa powder
1½ cup sugar
¾ tsp salt
1½ tsp baking soda
6 Tbsp oil (1/4 c + 2 Tbsp)
1½ Tbsp white (or rice)
vinegar
2 tsp vanilla
1½ cup cold water
Optional: ½ cup chocolate
chips
Icing: 1 cup chocolate chips, 2 Tbsp soy milk, 2 tsp cocoa
powder, & flavor of choice