Sunday, May 29, 2011

Portobello Burgers with Balsamic Mayonnaise

2 portobello mushrooms, stems removed
8 ounces vegan cream cheese
2 shallots or green onions, chopped
2 cloves garlic , minced
1/2 teaspoon thyme
1/4 cup fresh parsley, chopped
salt and pepper, to taste
olive oil, as needed
1/4 cup vegan mayonnaise
1 1/2 tablespoons balsamic vinegar
1/4-1/2 teaspoon ground black pepper
romaine lettuce, to serve
sliced tomatoes, to serve
vegan buns, to serve


1. Preheat oven to 350 degrees F. Take mushroom stems and finely chop. In a medium bowl, combine the stems, cream cheese, shallots, garlic, thyme, parsley and salt and pepper. Mix well.

2. Drizzle olive oil all over the top and bottom of the mushrooms. Stuff mushrooms with filling and put in baking dish. Drizzle olive oil on top of stuffed mushrooms. Cook for 20-25 minutes until cream cheese is a light golden brown.

3. In small bowl, add the mayonnaise, vinegar and pepper. Blend well. When there's about 3 minutes left on the mushrooms, toast the buns in the oven.

4. Spread the balsamic mayonnaise on both sides of the bun. Top with the mushroom, lettuce and tomato. Enjoy!

Serves: 2, Preparation time: 35 min

Strawberry Muffins

4 oz. unsalted margarine
1 1/4 cup sugar
1 banana
2 cup flour
2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup soy milk, with a little arrowroot as thickener
1 teaspoon vanilla
15 fresh strawberries, dry, coarsely chopped (about 2 cups)


Cream together margarine and vegan sugar until light and fluffy. Add the banana, and cream until well blended. Sift together flour, baking powder and salt. Combine soy milk, arrowroot and vanilla. Alternate adding wet and dry mixtures to creamed mixture. Fold in strawberries. Fill muffin tins nearly full, and bake at 375F for 25 to 30 minutes.

Easy Vegan Chocolate Cake

3 cups flour
2 cups sugar
6 tablespoons cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 cups water
3/4 cup vegetable oil
2 tablespoons vinegar
2 teaspoons vanilla


1. Preheat oven to 350 degrees F.

2. Thoroughly mix dry ingredients first (flour, sugar, cocoa powder, baking soda, and salt).

3. Mix in wet ingredients (water, vegetable oil, vinegar, and vanilla). Continue mixing until you obtain an even batter (no lumps).

4. Pour into a cake pan and bake for approximately 40 minutes.

I recommend topping the cake with Chocolate Frosting by Sarah.

Serves: 12 slices, Preparation time: 15 minutes

Wednesday, May 25, 2011

General Tao's Tofu

Ingredients (use vegan versions):

1 (12 ounce) box firm tofu, in 1" cubes (frozen and thawed, if desired)
1 egg equivalent (e.g., EnerG Egg Replacer), prepared
3 tablespoons + 2 tablespoons water, divided
3/4 cup + 1 tablespoon cornstarch, divided
vegetable oil for frying + 3 tablespoons vegetable oil, divided
3 green onions, chopped
1 tablespoon minced ginger
1 tablespoon minced garlic
2/3 cup vegetable stock
1/4 cup granulated sugar
2 tablespoons soy sauce
1 tablespoon white vinegar
1 tablespoon sherry, optional
red pepper, to taste
steamed broccoli, to serve


1. Mix the egg replacer as specified on the box and add an additional 3 tablespoons water. Dip tofu in egg replacer mixture and coat completely. Sprinkle 3/4 cup cornstarch over tofu and coat completely. Watch out that the cornstarch doesn't clump up at the bottom of the bowl.

2. Heat oil in pan and fry tofu pieces until golden. Drain oil. Heat 3 tablespoons vegetable oil in pan on medium heat. Add green onions, ginger, and garlic; cook for about 2 minutes. Be careful not to burn garlic.

3. Add vegetable stock, sugar, soy sauce, vinegar, sherry, and red pepper.

4. Mix 2 tablespoons water with 1 tablespoon cornstarch and pour into mixture stirring well. Add fried tofu and coat evenly.

Serve immediately with steamed broccoli over your choice of rice.

Serves: 4, Preparation time: 30 Minutes