Friday, May 30, 2008

Roasted Potatoes, Broccoli and Carrots casserole


* Potatoes, skins on and cut into 1 inch piece
* Carrots, cut into 1/2-3/4 inch slices
* Broccoli, cut into florets
* Fresh garlic, minced
* Fresh dill (or use dried)
* Olive oil
* 1/2 onion chopped and sauted
* Sea salt and fresh ground pepper

Preheat oven to 400F degrees. Put cut veggies in a casserole dish. Drizzle with oil. Season with S&P and add herbs. Toss to coat. Bake covered for 35-45 minutes (until tender). Stir every 10-15 minutes.

Thursday, May 29, 2008

Frijoles Borrachos

1 tb vegetable oil
1 c diced tomatoes
2 large scallions, chopped
4 cups cooked pinto beans
1/2 cup beer (corona extra)
1/3 cup fresh cilantro, chopped
1 4oz can chopped chiles
salt to taste
2 cups sharp cheddar, grated

Get a really big skillet. Heat oil. Add tomatoes and scallions, and saute over medium-low heat 2 minutes. Add remaining ingredients, stir, cover, simmer over low heat 30 minutes. Uncover. Mix in cheddar, stir until dissolved into liquid. If there is too much liquid, cook uncovered until it thickens. Serve hot.

Monday, May 26, 2008

Grilled Squash and Zucchini Sandwiches

1 medium zucchini
1 medium yellow squash
1 red bell pepper
1 sweet onion (a 1015 or Vidalia)
1 baguette (12 ounces)

¾ cup white wine, such as Pinot Grigio
¾ cup water
½ cup olive oil
4 cloves garlic, minced
2 tablespoons fresh basil, or 2 teaspoons dried
1 tablespoon fresh tarragon, or 1 teaspoon dried
1-1/2 teaspoons salt

2 tablespoons Veganaise
2 tablespoons Dijon mustard
1-2 teaspoons lemon juice
2 tablespoons minced flat-leaf parsley

Cut zucchini, squash and pepper into short, thin strips. Slice onion, cut slices in half, and separate into half-rings.

Combine all marinade ingredients. Put vegetables in a container with a lid or ziplock bag and pour on marinade. Marinate for an hour or so, turning once or twice.

Prepare grill. Drain vegetables and grill until tender.

Slice baguette lengthwise. Mix spread ingredients and spread on bottom half of baguette. Add vegetables and cut into four servings.

Curry-roasted Butternut Squash Raita

2 cups peeled, seeded and diced (about 1/2 inch dice) winter squash, such as butternut, buttercup, kabocha, sweet dumpling or pumpkin
2 tablespoons vegetable oil
1 teaspoon Madras curry powder
pinch of sugar
1/2 cup plain yogurt (soy yogurt can be used), drained
1 scallion, finely chopped
1 tablespoon finely chopped fresh cilantro
1 tablespoon fresh lemon juice
2 tablespoons shelled sunflower seeds, toasted

Heat oven to 425. Toss together the squash, oil, curry powder, sugar and season with salt. Spread evenly on a baking sheet and roast about 20 minutes, until lightly browned and tender. Let cool.
Combine the yogurt, scallion, cilantro, lemon juice and then gently fold in the squash and sunflower seeds. Serve with warm pita or naan. Makes about 1 1/2 cups.

Sunday, May 25, 2008

Chocolate Peanut Butter Tofu Pie

2 boxes silken tofu
12 oz semi-sweet chocolate chips
3 Tbs maple syrup
1 tsp vanilla
1 cup peanut butter
graham cracker crust (or you could buy one):

1 1/2 cups graham crackers, crushed
1/4 melted vegan margarine
1 Tbs sugar (opt.)



Melt chocolate chips in a double boiler (I use a microwave) and add to tofu in a blender. Blend until smoot. Add maple syrup and vanilla, and blend again.


Combine crumbs, margarine, and sugar and mix well. Press into bottom and sides of a 9 inch pie pan. Prebake for 10-12 minutes at 350 degrees (do not bake if you're using for baked pies)


Soften peanut butter and gently spread on the bottom of the pie shell. Pour tofu mixture into shell and chill until set. Then serve

Friday, May 23, 2008

Sesame Tofu Nuggets

1 cup tofu, drained and pressed
1/2 cup of cooked brown rice
2 Tbs low-sodium soya sauce
3/4 cup ground almonds
3/4 cup sesame seeds
1/4 cup wheat germ

Mash tofu in a bowl. Blend half the cooked rice in a processor with the tofu until it's a thick paste. Transfer to a bowl and mix in everything else EXCEPT only 1/4 cup of the sesame seeds. Mix well. Roll into 1-inch balls (should make around 15 or so) and roll each ball in the remaining 1/2 cup sesame seeds to coat them.

Bake on a lightly greased sheet at 350 F for around 45 minutes, or until golden brown.

Serve with a tossed salad. Kids apparently love these.

Thursday, May 22, 2008

Moussaka (Baked Eggplant Casserole)

(adapted from: "The Green Way To Healthy Living" - Radha Soami Satsang Beas)

Moussaka (Baked Eggplant Casserole)

3 eggplants (about 3 lbs or 1½ kg)
Flour and water for dipping
3 tablespoons olive oil
3 onions, thinly sliced
3-4 large tomatoes, peeled, seeded, and chopped (or use canned tomatoes)
¼ cup parsley, chopped (or 2 tbsp dried)
Salt and freshly ground black pepper

½ teaspoon cinnamon
Bechamel Sauce (below)
1 cup Vegan Parmesan cheese

(The original recipe wasn't vegan ... milk was changed to soymilk, butter was changed to soy and cheese was made vegan)

Cut eggplants lengthwise into ¼-in (6-mm) slices. Sprinkle with salt and let stand in a colander for about half an hour. Pat dry. Preheat the oven to 400° F.
Dip the eggplant slices in flour. Place in an oiled baking dish and bake for about 15 minutes on each side. Heat the oil in a heavy skillet. Add onions and saute until soft. Add tomatoes, parsley, salt, pepper, and cinnamon. Cook for 10 minutes, stirring to mix all the ingredients.
Prepare the bechamel sauce according to directions (below). Add salt and ¼ cup (1 oz or 30g) of the vegan parmesan cheese.
Reduce the oven heat to 350° F (180° C or 4 G). Place half the eggplant in a baking dish. Cover with the onion/tomato mixture and sprinkle with ¼ cup (1 oz or 30 g) of the cheese. Place the remaining eggplant on top and pour the bechamel sauce over the casserole followed by the remaining vegan parmesan cheese. Bake 45 minutes or until done.

Bechamel Sauce

4 tablespoons soy butter
4 heaping tablespoons flour
4 cups soymilk
Freshly ground black pepper
¼ teaspoon nutmeg

Prepare the bechamel sauce in a small saucepan by heating the soy butter over low heat until it melts. Add the flour stirring constantly to avoid lumps and cook a few minutes.
Add the soymilk gradually, stirring all the while. Add the salt, pepper, and nutmeg. Keep stirring the sauce until it thickens.

Tuesday, May 20, 2008

Root Vegetable Salad

1 15-ounce can diced beets, drained
1 small jicama, peeled and cut into thin strips
2 medium-sized carrots, peeled and cut into thin strips
3 tablespoons lemon juice
2 tablespoons rice vinegar
2 teaspoons stone-ground mustard
1/2 teaspoon dried dill

Put the root veggies in a bowl. In a separate bowl, mix the remaining ingredients. Pour over the salad and toss up to mix. Eat either warm or chilled.

Adapted from Foods That Fight Pain by Neal Barnard

Chickpea Breakfast Pizza

adapted from World Vegetarian by Madhur Jaffrey
This is a great morning "pizza" Although I find it more omelette than pizza and super simple to make.

2/3 cup chickpea flour
1/3 tsp salt
3 tbs olive oil
1/2 tsp crushed rosmary (dried)
Fresh ground pepper to taste
3 tbs Tomatoes any kind seeded and chopped (I used marinated sun dried)
chopped cilantro (to taste)
3 tbs finely chopped onion
1 tsp minced garlic
1 cup water

mix chickpea flour and salt then pour half of the water slowly mixing quickly as you pour. Stop and stir out any clumps and add the rest of the water and stir. Let sit for 30 min. Use this time to prepare the other ingredients. I put the tomato, onion, garlic, cilantro and pepper in a bowl and mixed them up together. Preheat the oven to broil and find a 12 inch saute or fying pan (make sure it has a metal handle so it can go in the oven).
After 30 min are up add rosmary and stir. Put 1 tbs of oil in pan and heat on med high till hot and then pour mixture quickly into pan and let it heat up for a few minutes. Do not stir. When it starts to bubble sprinkle the onion/garlic/tomato/cilantro mix over the surface and drizzle the remaining 2 tbs of oil on the top. Grind pepper over top of pizza to taste. Wait about 5-6 minutes and then pop in the oven 5 inches under the broiler. Leave until the top begins to brown.
Take out and let cool, or serve hot (right out of the oven it won't hold together quite as well)

The vegetable amounts are not set and you can vary them and the seasoning amounts to your own taste. if you wanted it spicy it would be great with some chopped jalepenos. I put a quick drizzle of soy sauce on mine.
I haven't tried it yet but I bet the batter would keep overnight and could be cooked in the morning to save time.

Thursday, May 15, 2008

Banana date pudding

adapted from "The Raw Truth"

6 dates, seeded
1/2 cup filtered water
seeds from 1/2 of a split vanilla bean
6 ripe bananas, peeled and halved crosswise
chopped walnuts, for garnish

Soak the dates in the 1/2 cup of water for 1 hour, or until soft. In a food processor blend the dates and their soaking water and vanilla seeds until smooth. Add the bananas, blend until smooth, pour into serving dishes (serves 2 - 4) and refrigerate for about 2 hours, or until chilled. Serve with chopped walnuts sprinkled on top.

* this recipe is suitable for raw food diets *

Wednesday, May 14, 2008

Carrot Cake

1 cup unbleached cane sugar
1 8-oz. can unsweetened, crushed pineapple in juice
2 tablespoons oil
1/2 cups grated carrot, lightly packed
1/2 cup raisins
1/2 cup chopped walnuts or pecans

2 cups whole wheat pastry flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon ground allspice

Heat oven to 350 degrees F. Lightly oil an 8x8 inch glass baking dish.
Mix the sugar, pineapple and its juice and the oil in a bowl. Stir in the carrot, raisins and walnuts. In separate bowl, mix together the remaining ingredients. Then gradually stir the dry ingredient mixture into the wet ingredient mixture. This is going to be a rather thick batter (and mighty tasty, too!). Spoon this into your baking dish and bake for about 35 minutes or until a toothpick stuck in the middle comes out clean. Let the cake cool completely before frosting it or dusting with powdered sugar.

Adapted from Vegan Vittles.

Sunday, May 11, 2008

"Emergency" Muffins

(this recipe was adapted from a Nava Atlas 'basic muffin' recipe)

2 C all purpose flour
2 T ground flaxseeds
2 t baking powder
1 t baking soda
1/3 C granulated sugar
1 strawberry soy yogurt - 6oz (the original recipe lists 1 C vanilla soy yogurt or 1 C applesauce)
2 T safflower oil
1/3 C soy milk (I used closer to a 1/2)
handful of raisins

Preheat oven to 350F
Mix together all the dry ingredients (except the raisins)
In a separate bowl mix together the yogurt and oil
Make a well in the center of the flour mixture and pour in the yogurt and oil, add enough milk to pull it together as a stiff batter
Throw in the raisins

Lightly grease a muffin tray and divide the mixture equally between 10 muffin cups (the original recipe claims to make 12, but I've had better results with larger muffins, making only 10).

Bake for 20-25 minutes or until you can poke them with a knife/skewer and it comes out clean. The tops should be golden brown.

Once they're cool enough to handle, pop out of the muffin cups and cool on a wire rack


For hors d'oeuvres, use 36 leaves and 1 and a half tablespoons of filling for each leaf. Serves 12.


2 cups vegetable stock or purified water
1 cup brown rice, uncooked
1 teaspoon salt
1/3 cup grated radish
1/3 cup chopped scallions or green onions
1/2 cup minced celery
3/4 cup chopped fresh mint leaves
2 tablespoons olive oil
2 teaspoons white wine vinegar
2 teaspoons freshly squeezed lemon juice
1/3 cup currants or yellow raisins
1/4 cup pine nuts
1 pinch salt (optional)
36 grape leaves
1 bunch chives
1 teaspoon olive oil
1 tablespoon lemon juice

In a large pot bring the stock or water to a boil, then add the rice and salt. Reduce heat and simmer, covered, for 45 minutes. Fluff the rice with fork.

In a large bowl, mix together the rice and all the other filling ingredients, tossing thoroughly with a spoon. Rinse the grape leaves and pat dry. Spread the grape leaves out and spoon 1 to 1 and a half tablespoons of the filling on the end of each leaf, and then roll up, folding the outer edges in. Take three 5-inch-long chives and tie them around each stuffed grape leaf. Place the leaves in a small casserole dish and drizzle 1 teaspoon olive oil and 1 tablespoon lemon juice over them. Cover with foil and bake for 10 minutes at 350°F.

Serve warm or cold.

Makes 36 grape leaves, 3 per person.