Tuesday, December 27, 2011

Taco Salad


4 burrito-sized flour tortillas
cooking oil spray
1 11-ounce can corn
1 pound ground soy "meat"
1 1/2 cups chunky-style salsa
1 teaspoon each: chili powder, cumin, ground annatto (optional)
1/2 teaspoon garlic powder
6 cups torn romaine lettuce leaves
2 green onions, white and green part, sliced
2 small avacados, sliced just before serving

1/4 cup mirin (sweet rice wine)
1/4 cup soy sauce
2 tablespoons rice vinegar
juice of 1 lime (about 2 tablespoons)

Preheat oven to 350F. Push a tortilla into an 8-inch cake pan or other small pan to make a bowl shape. Spritz lightly with cooking oil spray and bake for 8-10 minutes or until golden. Repeat with other tortillas. Set aside.

Set oven to broil. Drain corn well and spread on a lightly oiled baking sheet. Broil 2-3 inched from heat for 5 minutes, or until corn begins to brown, stirring frequently.

Stir together soy "meat", salsa and spices in a sauce pan and heat.

To assemble salads, place 1 tortilla bowl on each of 4 plates. Toss together 3 tablespoons of dressing with lettuce and green onions and add to bowls. Put salsa mixture in the center of the lettuce, and top with corn and avacodo slices. Spoon more dressing on top.

Serves 4

Note: The dressing is very good with asian-inspired salads, too.

Adapted from Vegetarian Times.

Friday, December 23, 2011

Cranberry Orange Cake


2 cups flour
3/4 cup sugar
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup orange juice
1/3 cup vegetable oil
1 tablespoon orange zest
1 teaspoon Vanilla
1/2 teaspoon Ginger
2 clementine oranges, separated
1/2 cup dried cranberries


1. Preheat oven 350 degrees F.

2. In round cake pan, mix together dry ingredients (flour, sugar, baking powder, baking soda, and salt). Make a well in the center.

3. Add orange juice, vegetable oil, orange zest, vanilla, and ginger.

4. Add clementine pieces and cranberries; mix until just thoroughly mixed.

5. Bake for 40 to 45 minutes.

Source of recipe: Modified by picky vegans recipe

Makes: 8 servings, Preparation time: 15 minutes, Cooking time: 40 minutes

Wednesday, December 14, 2011

Vegan Chocolate Cheesecake

Use your favorite graham cracker or cookie crust. The basic idea is 25 sandwich cookies (oreo style, any flavor) crushed with 1/3 cup margerine and 1/4 cup sugar. Chop it up in the food processor then press it into the bottom of an 8" springform pan.

Preheat oven to 350.

You'll need an 8" springform pan (as noted above) and a watertight 10" pan (I use my spaghetti pot) to use as a water bath. Spray 8" pan with oil.


2.5 packages (8 oz each) vegan cream cheese
3/4 cup granulated sugar
1.5 tsp vanilla
2 T ener-g egg replacer dissoved in 3/4 cup water (this is not according to ener-g package directions)
1 package (2 cups measured) chocolate chips, melted
3/4 cup whipping cream (Rich's or Silk coffee creamer)

Combine cream cheese and sugar in bowl. Beat with electric beaters on medium until fluffy. Add vanill, egg replacer (dissoved in water), and melted chips, beating well after each addition. Add cream, beat well.

Put 8" pan into 10" pan. Pour batter into 8" pan. Fill 10" pan with water half way up the sides of the 8" pan.

Bake 1 to 1.5 hours until the cake rises and starts pullng away from the sides of the pan. The middle will be shiny but will not look set. It's fine, take it out. Let it rest on the counter until it's cool enough to remove the 8" pan from the 10" pan. Then (here's the part that kills me) put the cake in the frige for at least 12 hours, preferably 24.

Top with whipped cream if desired. The Soy Whip that you whip yoursef (sold at Pangea) is really good.

This recipe is adapted from the Delicious Choices recipe book.

Monday, December 5, 2011

Orange Chicken Style Tofu


3 tablespoons olive oil, divided
1 pound extra firm tofu, drained and pressed, chopped into bite sized pieces
2 garlic cloves, minced
2 green onions, chopped
1/4 cup + 2 tablespoons water
1 tablespoon orange juice
1 tablespoon lemon juice
1 1/2 tablespoons vinegar
2 tablespoons soy sauce
1/4 cup packed brown sugar
1/2 teaspoon red pepper flakes, to taste
2 teaspoons cornstarch
1 tablespoon water
hot cooked rice, to serve


1. Saute tofu in 2 tablespoons oil until browned. Meanwhile, in a small saucepan, saute garlic and green onions in remaining 1 tablespoon oil until garlic is golden.

2. Add water, orange juice, lemon juice, vinegar, soy sauce, brown sugar, and pepper flakes. Bring to a boil. Reduce heat to medium.

3. In a small cup or dish, mix together cornstarch and water until thoroughly blended. Pour cornstarch mixture into sauce, stirring constantly.

4. Cook, stirring, over medium heat until sauce thickens to your liking. Remove from heat and combine with tofu until completely coated. Serve over rice.

Use more or less cornstarch mixture depending on how thick you like your sauce. You can also add ginger if you like that flavor. Or orange peel or orange juice concentrate for more orange flavor. Enjoy!

Makes: 1-2 servings depending how hungry you are
Preparation time: 5 minutes
Cooking time: 20 minutes

Banana Popsicles

Bananas halved
Stick in popsicle sticks (optional)
Dip in: soy milk, soy yogurt, jam, or butters (peanut, almond, etc).
Roll in: wheat germ, flaxseed meal, carob chips/powder, or chopped nuts.

Wrap in plastic wrap. Freeze. Eat. Enjoy.