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Sections (hold
ctrl and click to jump to a section):
Biscuits:
Preheat
oven to 350F, oil a baking sheet. Mix 2 cups flour, 4 tsp baking powder, then cut
in ½ cup margarine (softened) until like coarse crumbs. Make a well, add ¾ cup
milk and equivalent of one egg (1 Tbsp whole flax seeds, ground OR 1.5 Tbsp
pre-ground flax plus 3 Tbsp 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.
“Cheesy” Herbed Biscuits:
Preheat
oven to 450F and lightly oil a baking sheet. Mix 1 2/3 cups white flour, 1 Tbsp
baking powder, ¼ cup nutritional yeast, ½ tsp thyme, ½ tsp oregano, ½ tsp
powdered rosemary, and ½ tsp salt. Cut in ½ cup margarine until like coarse
crumbs, add ¾ cup soy milk and stir until just moistened. Drop heaping
Tablespoons full onto sheet, bake 15 minutes until cooked through.
Corn Bread:
Mix
2 cups flour, 1/3 c sugar, 8 tsp baking powder, 1½ tsp salt, 2 cups cornmeal
Add
¾ c water whisked w/ ¼ cup + 1 Tbsp ground flax (it’s ok if thin), 2 cups thin nondairy
milk (not a thick pea or oat milk), ½ cup 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.
Berry
Muffins:
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.
Cinnamon
Applesauce Muffins (from a bag of wheat germ)
1 cup wheat germ
1½ cups whole wheat pastry flour
2 tsp baking powder
½ tsp baking soda
¾ tsp salt
2 tsp cinnamon
1/8 tsp nutmeg
1 Tbsp ground flaxseed, mixed well with 3 Tbsp water
½ cup date sugar
1/3 cup oil
1 cup apple sauce
½ cup soymilk (or other nondairy milk)
Preheat
oven to 425oF. Combine dry ingredients; in a separate bowl combine
wet ingredients, then mix dry into wet and combine well without overmixing. Bake
in a muffin tin for 15-17 minutes.
Cinnamon Buns (from Vegan
Brunch, modifications by Sarah)
Dough:
1 packet active dry yeast (2¼ tsp)
1/3 cup plus 1 tsp sugar
½ cup lukewarm water
¾ cup soy milk (room temperature)
1/3 cup canola oil
¾ tsp salt
1 tsp cinnamon
3½ - 4 cups all-purpose flour
Filling:
¼ cup + 2 Tbsp brown sugar
¼ cup + 2 Tbsp white sugar
1.5 Tbsp cinnamon
3 Tbsp flour
To Roll:
¼ cup + 2 Tbsp nonhydrogenated margarine, crumbled
into small pieces
1 cup chopped pecans (kept separate)
Icing:
1 cup powdered sugar
1½ - 2 Tbsp almond milk (or soy or rice milk)
1 tsp vanilla extract
In
a large mixing bowl, dissolve the yeast and 1 tsp sugar in the water, and let
sit for a few minutes until the yeast starts bubbling. Add the rest of the
sugar, soy milk, oil, salt, cinnamon, and 2 cups of flour. Stir for about a
minute, and then add more flour ½ cup at a time until you’ve added about 3½
cups total. Knead to form a soft dough, if it’s sticky add more flour while
kneading until it’s no longer sticky.
Lightly
flour a clean, flat surface and knead dough for about 5 minutes until nice and
smooth. Place in a lightly greased bowl, turn to coat with oil, and cover with
a moist towel or plastic wrap. Let rise in a warm place until doubled in size
(about an hour).
Once
dough has risen, punch it down and let it rest for about 10 minutes while you
prepare the filling by mixing the sugars, cinnamon, and flour together.
Lightly
flour a work surface again, and stretch and roll the dough out into a rectangle
about 12 by 18 inches. Sprinkle the filling evenly over the surface of the
dough, evenly sprinkle the chopped pecans, and dot with the small pieces of
margarine (use a little more if you need to in order to get even coverage).
Firmly roll up the dough from the long side. Go slowly to get the roll as tight
as possible. Use a little water at the end to pinch the seam together to get it
to seal.
Lightly
spray an 11 by 13 inch rimmed baking pan, and slice
the dough roll into 12 even pieces (cut into quarters, then cut each quarter
into thirds). Place the rolls in the pan cut side down, it should be a snug
fit.
At
this point, you can either just cover them with a towel and let rise for 30-45
minutes until they’re almost doubled in size, OR cover with plastic wrap and
put them in the refrigerator overnight. If putting them in the fridge, in the
morning remove the plastic wrap and let them come to room temperature (about 30
minutes). Either way, make sure they’re doubled in size.
Preheat
the oven to 375F, and bake for 18-22 minutes until they’re lightly browned and
puffy. Remove from the oven and prepare the icing by mixing the sugar, almond
milk, and vanilla in a small bowl with a fork. Start with 1½ Tbsp of almond
milk, adding another ½ Tbsp only if necessary. Drizzle the icing over the warm
rolls and serve.
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.
Oat-Walnut Pancakes (from the
Millennium Cookbook) – serves 4
1 cup all-purpose flour
½ cup whole wheat flour
½ cup corn flour or finely ground cornmeal
1/3 cup toasted walnuts, crushed
¼ cup rolled oats
2 tsp sugar
¼ tsp ground allspice
½ tsp ground cinnamon
¼ tsp salt
1 tsp baking powder
½ tsp baking soda
2¼ cups soy milk (use more if it’s a thick
pea milk)
1 tsp white or rice vinegar
In a
large bowl, mix all dry ingredients together.
Add the vinegar to the soy milk, mix well, and add to the dry
ingredients. Whisk until well mixed, and
cook ½ cup of batter at a time on a griddle or saucepan.
Pancakes (from Sarah)
– serves 2
1½ cup white flour (or replace ½ of the flour with
whole wheat pastry flour or almond flour)
½ tsp baking soda
1 tsp baking powder
¼ tsp salt
1 1/3 cup thin nondairy milk (not thick and creamy
like pea or oat)
2 Tbsp canola oil
1 Tbsp sugar
Additional oil or vegan butter for cooking
Combine the flour, baking soda, baking powder, and
salt in one bowl. In separate bowl,
combine milk, oil, and sugar. Add milk
mixture to flour mixture and mix just until moistened, a few lumps are
okay. Heat the nonstick skillet over med
w/ a little oil or butter and cook.
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
½ tsp black salt or 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.
Sweet Potato
Pancakes
2 Tbsp canola oil
½ cup sweet potato puree
1 “flax egg” (1.5 Tbsp ground flax mixed with 3 Tbsp
water until thick)
2 Tbsp maple syrup
1 cup oat milk
½ tsp vanilla extract
1 cup all purpose flour (or
use 50% almond flour)
1 tsp baking powder
½ tsp baking soda
1 tsp cinnamon
½ cup chopped pecans
Whisk
together dry ingredients and set aside. Mix together wet ingredients, then fold
in dry until just combined. Cook in nonstick skillet greased with margarine.
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).
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.
Chimichurri Sauce
1 cup fresh parsley
¾ cup fresh cilantro
¼ cup fresh oregano
¼ cup red wine vinegar
½ a jalapeno (leave out seeds
at first, and add a few at a time)
¼ cup vegetable broth
¼ cup hemp seeds
½ tsp salt, (add more, to
taste, if it needs it)
½ tsp black pepper
6 cloves garlic (I know, I
know, it seems like a boatload of garlic.
But it’s soooo good!)
Throw all of this in a high quality blender that can really tackle chopping stuff
up tiny. If you don’t have a really good
blender, try a food processor (but you will want to use a smaller sized one –
if you use a large food processor and don’t fill it up enough, the blades can’t
access all of the food and so sometimes things don’t really get chopped up).
Coconut Chutney (adapted from Richa Hindle)
1 cup shredded unsweetened
coconut
1 serrano pepper, seeded
1/3 cup cilantro
¼ cup minced ginger
Scant ½ tsp salt
½ tsp sugar
½ tsp black mustard seeds
¼ tsp garlic power
¼ tsp cayenne powder
½ tsp lemon juice
1 cup hot water
Blend all ingredients in a blender.
Serve with masala dosa or Indian polenta cakes.
Collard Green Pesto
1 ¾ lb
collard greens
7 large brine-cured green
olives (2 ¼ ounces), pitted
2 garlic cloves, chopped
1/3 cup water
1 tsp balsamic vinegar
Scant ½ tsp salt
½ tsp cayenne or ½ tsp red
pepper flakes or 1 seeded fresh hot pepper
¼ tsp black pepper
¼ cup extra-virgin olive oil
Sauté the collards in a bit of olive
oil, place all ingredients in a food processor with enough water to blend, and
blend well. Serve on pizza with vegetarian Italian sausage, red pepper, and
fresh tomatoes.
Cranberry Sauce / Relish:
1 Tbsp orange zest
2 Tbsp minced ginger
½ cup fresh squeezed orange
Juice (from ~1 orange)
zest and juice from 1 lemon
1 12 oz package fresh
cranberries, picked over
½ cup + 2 Tbsp sugar (or more
to taste as needed)
Put the
cranberries, sugar, ginger, juice, and zest in a saucepan and heat on
medium-high, stirring until dissolved. Lower the heat slightly and simmer until
most of the cranberries have burst, about 10 minutes. Remove from the heat, let
cool, cover, and refrigerate.
Eggplant
Spicy Roasted Spread
2 eggplant
4 cloves garlic
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 large tomato
Toppings:
pickled
jalapenos/carrots/onions
Lettuce (romaine preferably)
More tomato? Carrot? Red
onion?
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 tomato. Puree until
fairly smooth. Add the tomatoes and pulse to chop coarsely. Serve in pita bread
with lettuce, tomatoes, jalapeño peppers, red onions, or your own choice of
vegetables. Easy recipe!
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
½ 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 or on fried tempeh or seitan. Easy recipe!
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.
Romesco Spread (from Isa Does It)
¾
cup sliced almonds, toasted
2
cloves garlic
2
roasted red peppers
1
Tbsp olive oil
1
Tbsp red wine vinegar
2
tsp paprika
¼
tsp salt
Combine all in a blender, adding
water if needed to blend.
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) 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.
Spinach White Bean Dip (from
Giada De Laurentiis)
2 Tbsp olive oil
2 garlic cloves, minced
12 oz bag baby spinach
1can white beans (cannellini or others)
1 Tbsp lemon juice
1 Tbsp balsamic vinegar
¼ tsp fresh-ground black pepper
½ tsp salt
Heat
the olive oil in a large skillet, then add the garlic and cook for a minute or
so, then add spinach and cook until wilted. Add the cooked spinach mixture
along with the beans, lemon juice, vinegar, pepper, and salt, and blend until
smooth.
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).
SIDES & SALADS:
Baked BBQ Black-Eyed Peas (from
Vegan Soul Kitchen, modifications from Jon)
3 cups dried black-eyed
peas, soaked overnight, drained, and rinsed (or 4 cups fresh)
2 3-inch pieces kombu
¼ cup olive oil
1 cup diced onions
2 cups diced red pepper
5 cloves garlic, minced
¼ cup red wine vinegar
¼ cup lime juice
½ cup tamari
2 cups canned tomato sauce
4 large chipotle chiles in
adobo sauce
¼ cup agave nectar
2 Tbsp molasses
2 Tbsp ground cumin
2 tsp dried thyme
8 oz tempeh, chopped finely
Combine the peas and kombu in enough water to cover in a
saucepan, and bring to a boil over medium heat. Skim off any foam, reduce to a
simmer and cook until the peas are tender, about 45 minutes to an hour (more
like 20-35 minutes for fresh peas). Drain the peas.
While the peas are cooking, combine ~ 1 Tbsp of the oil
with the onions and pepper in a skillet over medium-high heat (use a cast-iron
skillet if you have one so that you can use it to bake the beans as well). Cook
until the vegetables are softened (5-7 minutes), add garlic, and cook 2 minutes
more. Preheat the oven to 350ºF.
In a blender, combine vinegar, lime juice, tamari, tomato
sauce, chiles, agave nectar, molasses, cumin, thyme, and the remaining olive
oil. Pureé until smooth.
In a cast-iron skillet or 2-quart baking dish, combine
the cooked beans with the vegetables, tempeh, and barbecue sauce, and stir
well. Use about ½ cup water to rinse out the blender and add that to the pan
too. Bake uncovered for an hour (or until tender and delicious), stirring
occasionally.
BBQ
slaw salad (from Jon)
2
packages BBQ seitan (Blackbird brand, or make your own)
2
packages shredded cole slaw mix (cabbage, carrot,
broccoli, whatever you like
Dressing:
1
cup raw cashews
¾ cup
water
¼
cup lemon juice
1
Tbsp olive oil
2
cloves raw garlic
2
tsp garlic powder
2
tsp onion powder
1
Tbsp miso paste
1
Tbsp Dijon mustard
2
Tbsp barbecue sauce
2
Tbsp chipotle chiles in adobo sauce
Blend
dressing in a Vitamix or other strong blender, and mix dressing, slaw, and
seitan to taste.
Banh Mi
Salad (from Sarah)
1.5-2 heads red leaf lettuce (depending on size),
washed and roughly chopped
1/2 cup chopped mint loosely packed
1 cup cilantro, chopped, loosely packed
1/2 medium red onion, sliced thinly, then chopped
roughly
1 daikon or similar volume of red radishes
2 carrots
1 package seitan (or equivalent in homemade seitan)
5 limes, juiced
6 Tbsp Sugar
Soy Sauce (2-3 Tablespoons)
Rice Vinegar (2-3 Tablespoons)
Dressing:
1 cup cashews
3 Tbsp Sriracha chili sauce
¾ bunch cilantro
½ cup mint
¼ cup red onion
some water (enough to blend)
Peel and thinly slice your carrots and daikon (set
aside separately in a bowl). Juice your 5 limes and place the juice into a bowl
with the daikon and carrots, along with up to 3 Tbsp of sugar (stir well), a
few Tablespoons of soy sauce (to taste), and a few Tablespoons of rice vinegar
(to taste). Let them soak for 15 minutes in this marinade, stirring
occasionally. While it’s marinating you can chop your onion, cilantro, mint and
lettuce.
Drain the seitan, then throw into a frying pan. Strain
the fluid from the carrots & daikon into the seitan pan, leaving the
carrots and daikon still in the bowl - set them aside. Turn the seitan pan on to
medium high heat, and let 1/2 the fluid evaporate while stirring very
occasionally. Then taste the fluid, and add about 3 Tbsp sugar, or until it
tastes sweet enough to you. I don't like things too sweet myself, I like the
tang. Stir to incorporate the sugar, and cook until the pan is almost dry, then
take off the heat to let cool.
Take the dressing ingredients and place into a food
processor or blender, add the Sriracha and some water so it will blend, then
add more water till it gets to be the consistency of a ranch dressing.
Toss the lettuce, mint, cilantro, and onion together,
then top with the pickled daikon/carrots, and then with the seitan. Put about
3-5 tablespoons of cashew/sriracha dressing on top. This is Jon’s favorite
salad ever.
Buffalo Wings
Vegetarian chicken broth powder:
1/3 cup nutritional yeast flakes
2 ¼ tsp onion powder
½ Tbsp salt
½ tsp garlic powder
¾ tsp soymilk powder
¾ tsp sugar
¼ tsp dried thyme
¼ tsp crumbled dried sage
¼ tsp paprika
1/8 tsp tumeric
Wings:
12 skewers
1 ¼ cup vital wheat gluten
1/3 cup vegetarian chicken broth powder
½ tsp onion powder
½ tsp garlic powder
1 tsp paprika
freshly ground white pepper
2 tbsp oil
1 to 1 ¼ cup water
Breading:
1 cup plain soy milk
2 tbsp oil
1 tsp lemon juice
1 tbsp ground flax seed
½ tsp onion powder
½ tsp garlic powder
½ tsp paprika
½ tsp salt
1 1/3 cup panko bread crumbs
Sauce:
½ cup margarine
½ cup hot sauce
Blend the ingredients for vegetarian chicken broth powder in a dry blender. Preheat oven to 400F. Line a dark baking sheet with aluminum foil. Spray with oil.
For wings, mix gluten, broth powder, and spices together. Add oil and enough water to make the dough. The dough should be somewhat stiff, but able to be kneaded. Knead for a few minutes then shape into a log and slice into 12 to 16 pieces. Stick a skewer into each piece of dough and shape around the stick. Wet your hands if you need to.
For breading, whisk together soy milk, oil, lemon juice, and flax seed in a shallow dish. In a separate shallow dish, mix together spices and bread crumbs.
Roll the skewered seitan in the soy milk mixture, then in the bread crumbs. When all seitan has been coated, roll again in soy milk and press into the bread crumbs again to get a thick coating. Place on prepared baking sheet.
Bake for 20 - 25 minites, until crumbs are golden and seitan has plumped up. While the seitan is cooking, melt margarine in a small saucepan and add hot sauce. Remove cooked seitan from oven and spoon sauce over each wing. Return to oven and cook for 5 minutes more.
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. 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 Chile Dipping Sauce (from the Café Flora Cookbook)
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.
Greek Salad
1 pack Viana veggie gyros
(if you can’t find these, cook normal seitan with oregano, cumin, thyme, black
pepper, sumac, rosemary, lemon juice, and garlic powder)
½ red onion, sliced
1 cucumber, sliced
2 tomatoes, diced
1 head lettuce or equivalent
quantity baby mixed greens
Pita chips for topping
½ red onion, sliced
1 bunch parsley, chopped
Dressing: (to adapt this for taco salad, use lime instead of lemon, omit black
pepper, and add 2 Tbsp chipotle chilies w/ adobo sauce)
1 cup cashews (note: if not
using a vitamix, soak the cashews in water for a few
hours)
½ cup water
2 Tbsp olive oil
¼ cup fresh lemon juice
2 Tbsp red wine vinegar
2 tsp oregano
1 clove garlic
1 tsp salt
¼ tsp black pepper
1 tsp onion powder
Cook the onion in a skillet
on med-high heat with a bit of olive oil until soft. Add gyro meat (or
seitan and spices if you couldn’t find the veggie gyros), and cook another 5
minutes or so until fragrant. Set aside.
Chop cucumbers and tomatoes,
and wash / dry greens or lettuce. Blend dressing ingredients in a blender.
Assemble the veggies and gyro meat on greens or lettuce, top with pita chips.
Alternatively, skip the lettuce and just eat gyros, tomato, cucumber, and
dressing in pita bread as sandwiches.
Parsnip Beet Salad in Pineapple Vinaigrette (from Veganomicon)
Salad:
1 pound beets, shredded
1 pound parsnips, shredded
½ cup coarsely chopped fresh
mint
Pineapple Dressing:
2 cups pineapple juice
1/3 cup red wine vinegar
¼ cup olive oil
1 clove garlic, crushed
¼ tsp salt
Whisk together all of the
dressing ingredients in a big bowl. Add the shredded beets and parsnips (using
a food processor is the best way to get them shredded), and mix well. Let sit
for 15 minutes, then add the mint and remix. Cover and refrigerate for at least
30 minutes. When you’ve eaten the salad the leftover
dressing is a good marinade for baked tofu. Easy recipe!
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, microwaving a bit of it 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.
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. Easy recipe!
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.
Red cabbage slaw
½ small head red
cabbage, shredded
2 carrots, shredded
½ tsp salt (divided into ¼ tsp and ¼ tsp)
1 ½ tsp sugar
3 Tbsp sherry vinegar
3 Tbsp canola oil
1 ½ tsp Dijon or pepper mustard
1 tsp honey
Wash and shred the vegetables. Add ¼ tsp salt and the
sugar, and mix for about 30 seconds. In a sealable container add all other
ingredients (including remaining ¼ tsp salt) and shake well. Add to the
shredded vegetables and mix. Serve with BBQ seitan.
Taco salad
Use modified dressing from Greek salad recipe, and put
over lettuce, chopped red pepper, sliced red onion, black beans, grape
tomatoes, cilantro, and top with tortilla chips.
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. Easy recipe!
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 paprika
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)
½ red cabbage, chopped
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, chopped
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, cabbage, 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.
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 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 onion 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
½ tsp ground coriander
¼ tsp ground cinnamon
(optional)
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.
Caribbean Sweet Potato Coconut Soup
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 Anaheim chili peppers,
minced (4)
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).
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.
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.
Optional: ½ cup cashews
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 (along with cashews, if using) or
using an immersion blender until smooth, and stir in the reserved cup of soup,
dill, and mint. Easy recipe!
Gazpacho
1 medium cucumber, diced
1 medium green pepper, diced
1 small red onion (or 4
shallots), diced
1 bunch parsley
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 Anaheim pepper
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
(or more to taste as needed – strength varies by brand)
½ 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,
Anaheim pepper, and cayenne in another 2 Tbsp olive oil until the onions are
translucent and soft. Add carrots,
fennel, and vegetable stock or water, and cook until the ingredients are
soft. Remove from the heat, and add the
ginger/garlic mix. Blend in batches,
along with the cashews, salt, tamarind, cardamom, and turmeric. Serve with toasted bread or naan.
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 soup (“best lentil soup”)
¼
cup extra virgin olive oil
1
medium yellow or white onion, chopped
2
carrots, peeled and chopped
4
garlic cloves, pressed or minced
2
teaspoons ground cumin
1
teaspoon curry powder
½
teaspoon dried thyme
1
large can (28 ounces) diced tomatoes
1
cup brown or green lentils, picked over (to remove rocks) and rinsed
4
cups vegetable broth
2
cups water
1
teaspoon salt, more to taste
Pinch
of red pepper flakes
Freshly
ground black pepper, to taste
1
cup chopped fresh collard greens or kale, tough ribs
removed
1
to 2 tablespoons lemon juice (~½ lemon), to taste
Warm the olive oil in a large soup pot over medium
heat and add chopped onion and carrot. Cook, stirring often, until the onion is
soft and translucent, about 5 minutes. Add the garlic, cumin, curry powder and
thyme. Cook and stir about 30 seconds. Pour in the lentils, broth and the
water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously
with freshly ground black pepper. Raise heat and bring the mixture to a boil,
then partially cover the pot and reduce the heat to maintain a gentle simmer.
Cook for 25 to 30 minutes, or until the lentils are tender but still hold their
shape. Add the tomatoes and cook for a few more minutes, stirring often, in
order to enhance their flavor. Partially blend with an immersion blender to
thicken. Add the chopped greens and cook for 5 more minutes, or until the
greens have softened to your liking. Remove the pot from the heat and stir in 1
tablespoon of lemon juice. Taste and season with more salt, pepper and/or lemon
juice as needed.
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, alter as you wish!
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 OR 4
fresh tomatoes
1 med. potato, in ½"
pieces
1 tsp dried rosemary
2 tsp dried basil
¼ tsp black pepper
1 bay leaf
salt & black pepper to
taste
1 tsp dried oregano
1 c dry red wine
1 can pinto beans
This soup amazing 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).
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.
Ramen (from Vegan For Everybody)
1
Tbsp sesame oil
1
yellow onion, chopped
3
inches ginger, chopped
5
garlic cloves, minced
1 #
seitan
8
oz shiitake mushroom caps, sliced
½ #
bok choy or other greens, chopped
8
cups vegetable broth
½
oz kombu
¼
cup mirin
3
Tbsp not-beef broth bouillon OR soy sauce (or less, to taste)
2
Tbsp red miso (or less, to taste)
1
Tbsp seasoned rice vinegar
8
oz dried ramen noodles
2
green onions, sliced
2
sliced serrano chilies (optional)
1
Tbsp toasted sesame seeds (optional)
Heat sesame oil in large soup pot,
and cook onion until soft, then add ginger, garlic, and mushrooms and cook
until mushrooms are soft. Add vegetable broth, mirin, kombu, soy sauce (you can
replace some with not beef bouillon if you like), and bok
choy, and bring almost to a boil before turning off heat. Remove some broth and
whisk miso into it until dissolved, then return to the pot along with chilies
if using. Remove kombu.
Boil 4 quarts water and not beef
bouillon to taste in a separate pot. Add ramen noodles and cook until al dente.
Drain noodles and keep in a separate bowl from broth.
To serve, ladle out broth, add noodles, and garnish
with green onions and sesame seeds. Fry up seitan separately, and place on top.
Roasted Corn Soup (from The Voluptuous Vegan)
6
ears corn (4 roasted, 2 fresh)
1
red bell pepper
1
poblano chile
¼ c
olive oil
4 green
onions (2 thinly sliced, 2 cut into ½” pieces)
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
Yukon gold), diced
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. Easy recipe!
Soondubu Jigae –
Korean Tofu Soup (from Jon)
2 Tbsp minced garlic
1 Tbsp vegetable oil
1½ cups chopped oyster
mushrooms
1 cup vegetarian kimchi
3 Tbsp paprika
1 tsp onion powder
½ tsp black pepper
1 Tbsp Sriracha garlic chili
sauce
1 Tbsp soy sauce
4 cups vegetarian beef broth
(or water)
2 pounds fresh silken tofu,
cubed (in refrigerator section, not Mori-Nu)
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. Easy recipe!
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 and/or
parsnips
1 lg onion
Gardein beefless tips (1 package, optional)
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 in a saucepan, while sautéing
the onion & mushrooms in some olive oil in a big soup pot, then add
beefless tips to onions and mushrooms (OR reserve them for now, see note below). Once the water is boiling, add to the soup
pot along with potatoes, carrots, celery, and tomatoes. When stew is boiling strongly again, reduce
heat to medium and add the rest of the ingredients. Cook until everything is tender and
delicious. Microwave enough beefless
tips for one portion and add to the bowl right before eating so they don’t get
soggy (or add them earlier as noted above if you’re lazy and prefer the flavor
to be in the broth). This is a hearty stew (it’s a lot like beef stew, but less
beefy).
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.
Zucchini 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.
Baked Tofu Triangles (from The Voluptuous Vegan)
Marinade:
½ cup apple cider
¼ cup maple syrup
½ cup soy sauce
¼ cup lemon juice
2 Tbsp canola oil
6 garlic cloves, minced
2 inch ginger, minced
2 stalk lemongrass,
chopped*
4 Thai chiles, or 2 serrano
chiles, minced
2 # firm tofu, pressed
Make
the marinade and set aside. Next, cut each
block of 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 a 9”X13” 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. Easy recipe!
*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 burgers
(tropical)
2
cans black beans
1
cup bread crumbs
2
tsp dried onion flakes or powder
½
tsp garlic powder
½
tsp salt
½
cup red bell pepper, finely diced
1
cup finely diced pineapple (fresh or canned)
½
cup finely diced mango
3
green onions, sliced thin
2
Tbsp cornstarch
2
Tbsp pineapple juice
Mix all ingredients together and
bake at 350F ~20 minutes until lightly browned.
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
1¼
tsp salt
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. Easy recipe!
Caribbean Jerk Pizza with Tropical Salsa (from Vegetarian Pizza)
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.
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.
Chickpea and Cauliflower Curry
(from The How Not to Die Cookbook)
¼ cup vegetable broth
1 red onion, chopped
2 garlic cloves, minced
1 jalapeño pepper, seeded and minced
1 ½ Tbsp curry powder
1 head cauliflower, chopped
8 oz green beans, chopped
1 14 oz can diced tomatoes
2 roasted red bell peppers
3 Tbsp nutritional yeast
½ tsp smoked paprika
1 14 oz can chickpeas, drained
Boil the broth in a large pot over medium-high heat,
add onion and cook until soft. Add garlic, jalapeño, and curry powder and stir
well. Add cauliflower, green beans, tomatoes, roasted bell peppers. Cover, bring
to a boil, and simmer until tender (~20 minutes). Add nutritional yeast,
chickpeas, smoked paprika. Serve over brown rice.
Chickpea and Spinach Curry
1 28 oz can diced tomatoes
6 Tbsp vegetable oil
4 tsp mustard seeds
2 large onion, cut into ¼
inch dice ~2 cups
8 cloves garlic minced
¼ cup fresh ginger, minced
2 Tbsp curry powder
4 tsp ground cumin
2 tsp ground coriander
¼ tsp ground cloves
1 tsp ground cinnamon
½ tsp asafetida (optional)
6 cardamom pods
1 tsp salt, plus more to taste
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. Once 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. Quick and easy recipe!
Chili - Caribbean Black Bean (from The Joy of Cooking)
4
cups dried black beans (or 4 cans)
¼
cup vegetable oil
2
medium red 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). Easy recipe!
Chili (aka
Jon Fisher’s Grand Unifying Theory of Chili)
1 yellow 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
3 cans beans (black, or pinto, or kidney)
6 oz beer (I like a beer like a bock or ale)
1 Tbsp smoky scotch
1 Tbsp good dark rum (I use Barbancourt)
1 red bell pepper
3 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
(Texas, Cincinnati, etc.). Please
disregard any ingredients you don’t like and modify heavily,
this is just one I happened to like as it came out and later replicated.
Heat
the oil in a soup pot over medium 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, or some of the juice from the tomatoes). 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. Easy recipe!
Edamame Salad with Shiso and Lemon Vinaigrette
3 cups shelled edamame, or
soy beans (about 12 ounces)
3 Tbsp lemon juice (from 2 lemons)
40 shiso leaves
¼ cup extra virgin olive oil
¼ cup rice vinegar
¼ cup maple syrup
½ tsp salt (or more to taste)
1 tsp ground black pepper (or more to taste)
1 # pasta
Start cooking the pasta, and meanwhile cook the edamame
according to the package's instructions. Drain and cool to room
temperature. Zest and juice the lemons
and put both into a blender w/ 10 shiso leaves, olive oil, vinegar, maple
syrup, and salt and pepper. Blend well and gently mix the dressing with the
edamame. Slice the remaining shiso
leaves into chiffonade and add to the edamame.
Serve over the drained cooked pasta. Salt and pepper to taste if needed.
Eggplant Rasavangy
(from
Dakshin Vegetarian Cuisine, modifications by Jon)
Curry
Paste:
1
Tbsp vegetable oil
6
small dried red chili peppers
1
Tbsp black mustard seeds
10
fresh curry leaves
1½
tsp asafoetida powder
1½
Tbsp coriander powder
1
cup unsweetened coconut flakes
Other
ingredients:
1½
cups red lentils (or moong dal or other lentil),
rinsed and drained
4
cups water
1
Tbsp vegetable oil
2
green chilies, chopped
3
small fresh tomatoes, chopped
1#
eggplant
½
cup tamarind concentrate
1½
tsp turmeric
1½
tsp sambar powder (or chole powder, w/ lots of coriander / chili / pepper /
cumin)
1
Tbsp date sugar
1
tsp salt, plus more to taste if needed
Boil
the water and cook the lentils in it over low heat until soft, ~20-25 minutes.
Set aside, no need to drain. While the lentils are cooking, heat 1 T vegetable
oil in a small pan over medium heat, and add the chili, mustard seeds, and
curry leaves. Cover with a lid, and cook until the mustard seeds start to pop.
Remove from the heat, and stir in the asafoetida,
coriander powder, and coconut flakes. When cook, blend into a paste in a food
processor. Heat 1 T veg oil, add green chili, tomato, and eggplant and cook ~5
minutes. Add all other ingredients (except lentils and curry paste), cook ~15
minutes until eggplant is soft, then add lentils and curry paste.
Fajitas
(from the Chicago Diner Cookbook, modifications by Jon)
Tortillas
Marinade:
½ cup chopped cilantro
2-3 green onions, sliced
1 small jalapeño pepper,
minced
2 cloves garlic
1/3 cup lime juice
3 Tbsp canola oil
2 tsp cumin
½ cup water
¾ tsp salt
1/3 cup tequila (or ¼ cup rum
& 1 Tbsp plus 1 tsp whiskey)
Filling:
2 Tbsp oil
1 small onion, sliced
1 red bell pepper, sliced
1 medium tomato
1 pound seitan, cut into
strips (or 1 package Morningstar “chick’n strips”)
Mix all the marinade ingredients in a blender, and
marinate the seitan in a bowl for at least an hour (or overnight). In a nonstick skillet, cook the marinated
seitan with some of the marinade until it’s a bit crispy on the outside, and
set aside. Heat the oil in the same
skillet, and add onion, pepper, tomato.
Simmer 8-10 minutes until soft, add seitan, mix well, and cook another
few minutes.
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
Greek Salad Sandwiches (from Jon)
2 large cucumbers, sliced
4 vine-ripened tomatoes,
chopped
1 small red onion, sliced
into thin crescents (quarter the onion then slice
thin)
1 block Violife
vegan feta, cut into small cubes
Optional: lettuce, or
sprouts, or whatever else you like
Greek pita or lavash
Dressing:
½ cup olive oil
⅓ cup red wine vinegar
1 tsp garlic powder
1 tsp onion powder
1 tsp dry oregano
1 tsp dry basil
¼ tsp black pepper
½ tsp salt
(after cutting the tomatoes & cucumbers
up, drain the liquid into the dressing)
Cut
up the veggies and let them drain. Mix all of the ingredients for the sauce in a
bowl, using a whisk to combine oil and vinegar. Put the veggies and feta in the
pita, sprinkle on the dressing right before you eat it so the veggies don’t get
soggy. Adjust any ingredients to your liking, this is just a rough guide rather
than a hard and fast recipe.
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.
Lamb-style vegan biryani (veganized and modified from
a recipe from Jon’s mom)
For
the seitan/ “lamb”:
1 batch tender seitan
(lamb-style), about 2 pounds
1 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala
1 tsp salt
½ tsp ground cloves
½ tsp cinnamon powder
½ tsp cardamom powder
¼ tsp black pepper
1 cup soy yogurt
¼ cup lemon juice (from 1
lemon)
2 Tbsp agave nectar
3 cloves garlic, minced
1 inch piece fresh ginger,
peeled and minced
¼ cup canola oil
¼ cup extra-virgin olive oil
2 large onions
For
the rice:
3 cups brown basmati rice
5 bay leaves
6 green cardamoms
10 cloves
4 small sticks cinnamon
10 peppercorns
1 tsp salt
½ tsp saffron strands
1 Tbsp soy milk
Note: the two things to start in advance of this recipe
is making your tender seitan, and soaking the rice an hour before you want to
start cooking it.
Mix the spices, salt, soy yogurt, lemon juice, agave
nectar, garlic, and ginger in a large bowl. Cut the seitan into small pieces,
add to the bowl, mix well, and set aside. After it has marinated for about 30
minutes, I recommend searing it in a nonstick pan with a little bit of oil to
brown it, but if you skip this step it’ll still be
good.
Slice onions finely and fry in the oil until
golden brown (this takes a long time, maybe 20 minutes unless you have a huge
pan). Drain the onions in a colander, but put a bowl below it to catch
and save the oil. Remove and put two-thirds of the onions into the seitan
mixture, reserving the last 1/3 of the onions and the oil.
After your rice has soaked for an hour, preheat the oven
to 375F, and take a large pan and add 8 cups water. Add the spices and
salt and bring to a boil. Add the rice and remove after 20 minutes.
Drain the rice thoroughly in colander. Mix the saffron in the hot soy
milk. In a 9X13 baking pan, add the seitan / onion mixture, and cover
with the rice. Pour the oil drained from the onions over the rice, add the
saffron and soy milk, and top with the last 1/3 of the fried onions. Put
in the pre-heated oven at 375F for 30 minutes.
Lasagna (from Quick
Vegetarian Pleasures & Sarah)
Sauce:
1
32 oz jar pasta sauce
1
garlic clove, pressed
½
cup dry red wine
1 ½
cups water
1
tsp oregano (dried)
Tofu
Ricotta:
2
Tbsp olive oil
2/3
cup diced onion
4
garlic cloves, minced
2
tsp basil (dried)
2
tsp oregano (dried)
¼
cup dry red wine
1#
extra-firm tofu, pressed
3/8
tsp salt
Black
pepper to taste
1#
uncooked lasagna noodles
Nutritional
yeast (optional)
Mushrooms, beefless crumbles / Italian seitan,
spinach or collard greens (optional)
This lasagna recipe is nice because
you can skip cooking the noodles separately, which makes it slightly easier
(they cook in the lasagna). Begin by making the tofu ricotta. Heat the olive
oil in a skillet until hot, then add onion, garlic, basic, and oregano. Sauté
about 5-10 minutes until translucent, then add the wine and cook until it has
evaporated. Remove from heat and crumble in the tofu. Blend in a food processor
until creamy, and add salt and pepper to taste.
Preheat oven to 350F. In a large
bowl, combine all ingredients listed under sauce. Pour about 1/3 of the sauce
into a 9” X 13” pan, then add a layer of the uncooked lasagna noodles, then a
layer of ricotta. If desired, sprinkle some nutritional yeast on top of the
ricotta layer. Repeat this layering (sauce, lasagna, ricotta, nutritional
yeast) about two more times (with ricotta on top).
Cover the pan tightly with aluminum foil. If you
wish at this point you can keep it in the fridge for up to 24 hours before
baking, but if you do so bring it back to room temperature before baking. Bake
one hour, then remove the foil and bake for another 15 minutes (or until the
sauce has thickened and the noodles are tender. Let it sit for 10 minutes
before cutting.
Lemon Tofu w/ Capers (from vegweb & Sarah)
2#
extra-firm tofu, pressed
½
cup nutritional yeast
¼
cup whole wheat flour
½
cup lemon juice
¼
cup soy sauce
2
Tbsp white vinegar
1
Tbsp caper juice
2
green peppers, chopped
2
Tbsp capers
Vegetable
oil
Fry the tofu in a bit of vegetable
oil (about 4 minutes on each side) in a large skillet over medium-high heat.
Add the nutritional yeast and flour to the pan, making sure to coat everything.
If it’s not sticking to the tofu, add a bit of water. Cook for 2 more minutes, and
then add the lemon juice, soy sauce, vinegar, and caper juice. Cook it until
all of the liquid has been absorbed by the tofu. Add the peppers and capers and
cook for another few minutes. Serve on rice or bread.
Lentils and Mushrooms in Red
Wine (from Jon)
2¼
cups French green (Puy) 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
1.5
Tbsp Dijon mustard
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 toasted bread. Easy
recipe!
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.
Mapo Tofu (from Jon)
3
Tbsp peanut oil
1
Tbsp sesame oil
1
package Gimme Lean (sausage style)
5
cloves garlic
2 Tbsp
minced fresh ginger (about ~1 inch)
6
green onions
¾
cup vegetarian chicken stock (I used “better than boullion”)
2
Tbsp fermented black bean paste (I used Lee Kum Kee brand Cho Hou paste
instead)
¼
cup + 2 Tbsp chili sauce (I used Dynasty brand Szechuan Chili Sauce)
2
Tbsp agave nectar
5
Tbsp ground Szechuan peppercorns
2
Tbsp rice wine (or dry vermouth or sherry)
2#
soft (not silken) tofu, cubed
Heat the oil in a large nonstick
skillet, and add the gimme lean when hot. Break it up with a wooden spoon as it
cooks so it ends up in small pieces. Cook until mostly browned, then add the
garlic, ginger, and green onions and cook for a few minutes more. Mix together
all of the other ingredients (except for the tofu), and add them to the
skillet. Heat until the sauce is boiling, then add the tofu and cook for 5 more
minutes. If the sauce is too thin, mix together 1 Tbsp cornstarch to 2 Tbsp
cold water and add to the mixture. Serve other rice, and optionally stir fry
some mustard greens to go with it to make it healthier.
Mexican Beans (from Jon)
2 Tbsp vegetable oil
2 cups chopped onion
(1 small onion or ½ big onion)
1 red pepper,
chopped (optional but recommended)
1 chayote, chopped
(optional but recommended)
4 chipotle chili
peppers in adobo sauce, minced (they come in cans, save the unused ones)
½ tsp garlic powder
1 ½ tsp cumin
1 ½ tsp Mexican
oregano
¼ tsp salt
5 cups cooked beans
(black, pinto, it’s all good) or 3 cans
½ cup water
Tortillas
1 lime (optional)
Cilantro (optional)
Salsa (optional)
Heat up the oil in a skillet, and
when hot add the onion (and the red pepper and chayote if you’re using them),
and sauté for a few minutes until they get soft. Add the chili peppers and
spices, and cook for another minute or so until it smells good, then add the
beans and stir well. Cook them for a few minutes, then add the water. I like
kind of half-refried beans so I just use a masher to break up roughly half of
the beans in the skillet but leave some whole, and keep mixing them up. Eat on
tortillas w/ lime, cilantro tomatoes, red onion, chopped red pepper, greens,
and salsa if you like.
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.
Orange-Ginger Tofu
Triangles (from The Voluptuous Vegan)
Marinade:
1 cup fresh orange juice
¼ cup rice vinegar
1/3 cup soy sauce
2 Tbsp 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.
Oseng-Oseng Tempeh (from Jon)
2 Tbsp canola oil
1 tsp sesame oil
6 cloves of garlic, minced
3 cloves shallots, minced
1 inch galangal or ginger, minced
¼ cup Tamarind concentrate
2 Tbsp Sriracha garlic chili
sauce mixed with 2 Tbsp water
3 bay leaves
1 Tbsp shredded dried
lemongrass
¼ cup agave nectar, or palm
sugar, or barley malt, or brown rice syrup
3 Tbsp soy sauce
2 tomatoes, chopped
2 packages tempeh, cut into
small cubes
1 cup green beans, cut into one
inch length. If using frozen beans, cook them partway.
In a wok or skillet, sauté garlic, shallots, and galangal
or ginger with the oil over high heat until fragrant. Add tempeh, and cook
until the tempeh is starting to turn golden-brown. Add tamarind, chili sauce, bay
leaves, lemongrass, agave (or other sweetener), soy sauce, and tomato (and
green beans using using fresh rather than frozen), reduce
heat to medium, and cook for another 5-10 minutes until the sauce thickens. If
using partially cooked frozen green beans, add them near the end. Adjust the
taste with additional tamarind (if not tangy enough), sweetener, and/or soy
sauce if needed. Serve it over warm steamed rice.
Pad Thai –
from Nisa’s Mom.
Sauce:
¼ cup 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.
Palak Paneer (aka Easy Tofu Saag from vegandad
blog)
1 bunch kale
1 onion, chopped
2 cloves garlic, chopped
1 chunk ginger, chopped
3/4 to 1 cup water
1 14oz can diced tomatoes
1 Tbsp mild curry powder
1 tsp chili powder
other Indian spices to taste
(I like cumin & garam masala)
salt to taste
1# extra-firm tofu, diced
3 Tbsp soy yogurt (optional)
Remove the tough stalks from the kale, and cook for 10 minutess with a splash of water over medium heat in a large
pot with the lid on. Kale should cook down and be tender, but still be a nice
bright green.
Put kale, onion, garlic, and ginger in a food processor.
Add water and blend until smooth. Add more water if too thick.
Put kale mixture in a large pot and bring to bubbling
over medium heat, stirring regularly. Cook for a few minutes. Add tomatoes
(juice and all) and spices. Adjust seasonings to taste. Add tofu and cook,
uncovered, for 15 minutes, reducing heat if it begins to stick. Stir regularly
and let thicken. Stir in yogurt, if using, and serve over rice.
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 harts, sun-dried tomatoes, and capers). Sprinkle with soy mozzarella (good brand like
“follow your heart”, Teese, Daiya, or Sheese) 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 South India)
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 (Bengal gram dal, chana dal)
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).
Puerto-Rican style beans
1
medium russet or Yukon Gold potato, diced
12
green olives with pimentos, chopped
1 yellow
onion, diced
½ bunch
fresh cilantro, chopped
2
cloves garlic, minced
2
tablespoons olive oil
2 15
oz cans kidney or pink beans (drained)
1 8
oz can tomato sauce
1
cup water
½ tsp
ground coriander
½ tsp
ground cumin
½ tsp
ground annatto
½ tsp
garlic powder
½ tsp
dried oregano
¼ onion
powder
salt
to taste
Heat olive oil in a medium
saucepan over medium heat, and cook onions until soft. Add the potato, olives, beans,
tomato sauce, water, and spices. Stir and bring to a simmer. Reduce the heat to
low and cook, stirring occasionally, until the potato is tender and the sauce
is thickened, 15 to 20 minutes. Taste and season with salt.
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 Dijon mustard
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. This makes a nice, standard, firm & chewy
seitan, probably closest in texture to beef if anything.
Seitan, "Lamb-style" (modified from vegsource.com)
Dough:
2 cups vital wheat gluten
¼ cup white wheat flour
¼ cup tapioca flour (I ground tapioca pearls in a spice grinder)
2 Tbsp white flour
2 Tbsp chickpea flour
1 Tbsp vegetarian chicken broth powder
½ tsp garlic powder
½ tsp coriander
¼ tsp rosemary
¼ tsp salt
2 cloves garlic, crushed
1 1/2 cup vegetable stock (if you have it, add 1 Tbsp vegetarian beef bouillon)
1 Tbsp tamari
2 Tbsp olive oil
Cooking Broth:
2 cups vegetable stock
6 cups water
1 Tbsp olive oil
¼ cup tamari
¼ cup
nutritional yeast
½ onion, peeled and sliced
4 cloves garlic, peeled and sliced
1 Tbsp vegetarian chicken broth powder
1 tsp sugar
Whisk all dry ingredients
together, mix the wet ingredients together, and stir the wet ingredients into
the dry with a big wooden spoon. 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. Meanwhile, bring the cooking broth ingredients to a boil.
Roll the dough out into a log, and slice off cutlets
about ½”-1” thick. Add cutlets, when boiling, then reduce to barely
simmer. Simmer in broth for about an
hour. If you don’t plan to use right
away, store in broth or drain and freeze. Note that this recipe is actually too tender for lamb, and if anything is
a closer fit for veal.
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)
¼ c mirin or sake
2 Tbsp 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
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 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.
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.
Socca
(from Daring Gourmet)
1.5 cup chickpea flour
1 ½ tsp freshly ground black pepper
1 ½ tsp sea salt
1 ½ cup water, room temperature
¼ c + 1 Tbsp extra virgin olive oil, divided (2 T,
then 3 T)
1 large yellow onion, thinly sliced
1 Tbsp chopped fresh rosemary
extra olive oil for brushing
extra pepper for sprinkling
In a mixing bowl whisk
together the garbanzo bean flour, salt and pepper. Pour in the water and continue to whisk until
the batter is smooth. Add 2 Tbsp olive
oil and whisk to combine. Let sit at
room temperature for at least 20 minutes or up to several hours. Preheat the
oven to 450 F. Heat a 12-inch cast iron pan and add the remaining 3 Tbsp olive
oil. Cook the onion until deeply
caramelized. Add the chopped rosemary and cook for another minute. Spread the onion mixture out evenly over the
bottom of the pan.
Pour the chickpea batter
over the onion mixture. Place the pan on
the middle rack of the oven and bake for 10-15 minutes or until the socca is firm, the edges are set, and it is golden in
color. Next brush the socca with some additional
olive oil and then place it under the broiler for another minute or two until
well browned and just beginning to scorch in a few places.
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 (like chili, 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. Easy recipe!
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
Optional fresh veggies: cucumber,
red pepper, radish, etc.
sautéed mustard greens
(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 mustard greens and/or cucumber strips too.
Note: these even noodles are better when reheated!
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
teaspoon ancho chili powder (or other mild chili powder)
1/8
– 1/2 teaspoon chipotle chile powder (to taste)
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
1 ½
cups soymilk
1
cup nutritional yeast
2
Tbsp chickpea flour
1
tsp salt
1
tsp mustard powder
1
tsp paprika
2
Tbsp tahini
½ cup
raw cashews
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 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.
Stuffing / Dressing:
3
Tbsp olive oil
1
cup minced shallots
2
leeks, sliced thin
4
stalks celery
4
carrots
5
cloves garlic, minced
1 #
mushrooms (cremini or mixed wild, 2 boxes from farmer’s market)
2
tsp sage
½
tsp powdered rosemary
1
Tbsp Thyme (fresh), minced
½
tsp black pepper
1
tsp salt
1
cup white wine
1
pound bread (mixed wheat and white, ideally of similar density), cut into cubes
(Ravenhook bread cubes are ~3/4# per bag)
~ 3
cups vegetable stock (more if using dry bread cubes)
Poultry
seasoning
Heat
oil in a skillet, add shallots and leeks, and sauté until soft. Add mushrooms
and garlic. When almost soft add salt, herbs, and spices, and cook until dry.
Meanwhile, oil a 9 x 13 pan (with olive oil) and set aside, and preheat oven to
400F. Deglaze the vegetable mixture with 1 cup white wine, cook until about
half as evaporated, and add celery and carrot. Continue to cook until almost
all of the wine has evaporated. Add to bowl with bread cubes, ¼ cup additional
white wine, and mix well. Add enough stock to make it thoroughly moist but not
soggy. Sprinkle on a bit of poultry seasoning on top. Mist or spray top with
more oil. Bake at 400 uncovered for ~30 minutes on top rack in an oiled 9 x 13
pan until golden brown on top. Happy Thanksgiving!
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 cup 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 Potato Gochujang (from Olives for Dinner)
1 large sweet potato, sliced
very thin
½ Tbsp sesame oil
Sauce:
½ Tbsp toasted sesame oil
1 cup shallots, finely
chopped
3 Tbsp mirin
1-2 Tbsp gochuchang
1 Tbsp soy sauce
1 Tbsp peanut butter
Sliced green onions
Sesame seeds
Crushed peanuts
Preheat the oven to 375F, and coat a 12” cast iron pan with
½ Tbsp sesame oil. Thinly slice the sweet potatoes and arrange them in a spiral
pattern. Cover with tinfoil and bake for 35 minutes.
Meanwhile,
cook the shallots in the remaining ½ Tbsp of sesame oil, and once soft add the
rest of the sauce ingredients. Remove from the heat. Once the potatoes are
done, pour the sauce over them and bake uncovered another 15-20 minutes until
done. Garnish.
Teriyaki Tofu – from Tofu Cookery / Joy
of Cooking
1 #
tofu, cut into ½” slices.
¼ cup
flour
¼
tsp black pepper
Marinade:
1/3
cup soy sauce
1/3
cup sake (if you don’t have it, you could use
extra-dry sherry or extra-dry vermouth)
1/3
cup mirin (if you don’t have it, use more sherry or vermouth plus extra sugar)
2
tsp sugar
1
clove garlic, minced
Combine marinade ingredients in a small saucepan
over medium heat and stir until dissolved. 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)
Topping:
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 or walnuts
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
1-2 Tbsp tamari (depending on
how salty you like it)
Filling:
2 Tbsp olive oil
3 cups chopped leeks (white
part only)
1# firm tofu (pressed)
2 Tbsp rice vinegar
2 garlic cloves
2 tsp miso paste
½ tsp salt
½ tsp ground black pepper
1 Tbsp arrowroot powder
2 tsp chopped fresh rosemary
Preheat
the oven to 350ºF. Grind the pine nuts
in a small food processor with a few Tbsp of the flour until finely
ground. Transfer to a bowl, and add the
rest of the flour, baking powder, 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 small 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 crust, 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.
Tom Tofu (from Vegan Vittles)
2#
extra firm tofu, drained and pressed
Canola
oil for frying
Marinade:
1 ½
cups water
¼
cup plus 2 Tbsp soy sauce
¼ cup plus 2 Tbsp nutritional yeast
1
tsp poultry seasoning
1
tsp ground coriander
1
tsp onion granules
1
tsp garlic granules
Coating
/ batter:
1
cup flour
½
cup cornmeal
½
cup nutritional yeast
1
tsp onion granules
1
tsp salt
¼
tsp ground black pepper
Mix the marinade ingredients in a rectangular dish
of some kind (we use a loaf pan). Cut the tofu (parallel to the shorter side)
into ½” thick slabs, and stack them fairly tightly into the dish / pan. Ensure
that all tofu has some marinade on top of it (you might want to shake it
around), and let it marinate for several hours or overnight.
When ready to fry the tofu, drain it
(save the marinade for another dish), and mix the coating ingredients in a wide
shallow bowl. Start heating the canola oil in a skillet (a thin to medium
layer, you don’t need more than ~½ cm). Dredge each piece of tofu, making sure
to coat both sides. When the oil is hot, add the tofu, cook for a minute or two
until golden brown and crispy, then flip. When both sides are crispy transfer
to a plate with paper towels on it to drain some of the oil off. If the oil
gets too full of flour you may have to drain it, give it a quick wipe, and add
fresh oil. If you make this in advance, reheat in the oven or toaster oven to
get them crispy again. Happy Thanksgiving!
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 (which is honestly better). 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.
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
1 c margarine
¾ cup brown sugar, packed
2 tsp vanilla
Equivalent of 3 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 Chicago Diner Cookbook)
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
1 recipe “super-moist
chocolate cake”
Bake
chocolate cake. While it’s baking, 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 Orange Sauce (from The Voluptuous Vegan)
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 Orange Sauce:
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:
1/4
cup nonhydrogenated margarine (I use Earth Balance)
1/4
cup nonhydrogenated shortening (I use Whole Foods brand)
2 2/3
cups confectioner’s sugar (you may need more)
2
Tbsp + 1 tsp dark rum
2 ¼ tsp 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 Orange Compote (from The Millennium Cookbook)
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 Valencia if off-season)
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 extract
1 tsp almond extract
2 - 2 1/4 cups sifted unbleached flour
½ tsp salt
Preheat
oven to 350oF Combine margarine and sugar and extracts, 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 ~8-10 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
Preheat over
to 350°F, and lightly oil a 9"x13" pan. Combine dry ingredients
and mix them thoroughly. Make three wells in the dry mixture and add the
oil to one, the vinegar to another and the vanilla to the third. Pour the
cold water over the whole thing and mix well to eliminate all lumps. If
using chocolate chips, add now.
Immediately pour batter into the pan and bake for about 30
minutes. Cake is done when center is set (insert a knife to test, it
should be dry). For icing melt 1 cup
dark chocolate chips in a bowl in the microwave (or a saucepan) with the soy
milk, then add cocoa powder and flavoring of choice (e.g. ½ tsp cayenne pepper
and 1 tsp cinnamon, or 1 tsp peppermint or raspberry extract) and cayenne
pepper to taste.
White Vegan Cake
1½ cups flour
¾ cup sugar
2 tsp baking powder
¼ tsp salt
¾ cup soy milk or other
acceptable 'milk'
2 tsp vanilla
Egg replacer equivalent to 1
egg, beaten
Preheat
oven to 350 F. Grease a cake pan. In large bowl, mix together flour, sugar,
baking powder, and salt. Combine
remaining ingredients, and add to flour mixture. Beat for 2 minutes. Bake for 30 minutes, or until a toothpick
inserted in center of cake comes out dry.
Makes one 9X13 cake.
White Vegan Frosting
1 tsp vanilla extract
½ tsp
almond extract
Soy milk to make the liquid
level equal to ½ cup
1 cup nonhydrogenated shortening
1 2lb. bag powdered sugar
In a
liquid measuring cup, add the first four ingredients. Mix in the powdered sugar
and mix well.