Adapted from a recipe posted online by Mark X
"Chicken" Roast
Preheat oven to 325 F.
In a large bowl, mix together:
2 cups vital wheat gluten flour (1 box arrowhead mills)
1 Tbs nutritional yeast
2 Tbs powdered vegan chicken broth or bouillion
2 tsp garlic powder
2 tsp onion powder
1/8 tsp pepper (optional)
1/4 tsp of turmeric (optional, but it gives the roast a yellowish hue, reminicent of real chicken!)
Gluten liquid
In separate bowl mix together:
1 Tbs olive oil (optional-for those McDougallers out there!)
1 + 1/2 cup of water
Pour into flour mixture.
Stir/knead until is a dough ball
(add additional water or gluten flour if needed to get proper consistency. All of the flour should be well incoporated but the dough should be firm and not tacky to the touch).
Knead vigorously for additional 1 minute
Basting liquid
Whisk together in measuring cup:
2-3 Tbs of chicken broth powder
1 Tbs of olive oil (optional)
then add enough water to make 3/4 to 1 cup (see below for precise measurement) total liquid
Set aside basting liquid
Spray a bread loaf pan with cooking spray:
Stretch gluten ball into a loaf and place in loaf pan (ensure it has room to expand in the pan). Pour basting liquid over the gluten loaf (loaf should be 1/3 to 1/2 submerged in the liquid (no more). Baste over the loaf.
Cover with foil and bake in oven for 1 hour and 30 minutes. Baste every 20 minutes or so.
Beef variation:
Eliminate turmeric. Substitute beef flavored broth for chicken broth throughout recipe. Add 2 tbls of soy sauce to gluten liquid, reducing water by same. Add 1 tbls of A1 sauce and 1 tablespoon of vegan worcestershire to basting liquid and reduce the amount of water accordingly.
Ham variation:
Eliminate turmeric. Substitute ham flavored broth for chicken broth throughout recipe. Add 1 tbls soy sauce and 1/2 to 1 tsp of liquid smoke to gluten liquid and reduce water by same amount. Add 2 tbls of soy sauce, 1 tsp of liquid smoke and 1 tsp of brown sugar to the basting liquid. Reduce water accordingly.
Basic seasoned gluten roast:
Eliminate turmeric. Substitute vegetable broth powder in lieu of chicken broth throughout recipe. Omit nutritional yeast. After gluten and basting liquid are in the loaf pan add a cup or so (depending on size of loaf pan, but allow room for seitan to expand) of the any of the following vegetables: Carrots, onions, leeks, celery, garlic, or other vegetbles appropriate for a pot roast. You can then eat the veggies when the roast is done, but they are pretty soft.
Traditional Asian Gluten roast:
Though not truly traditional, because in Asia they usually simmer the gluten.
Omit all spices. Add only vital wheat gluten flour to water. for basting liquid, add 2T of soy sauce to the basting liquid, reducing water accordingly, and add several strips of sea vegetable (kombu, wakame, hijiki, nori, or whatever you got).
Your Customized Seitan roast.
You can really monkey with this however you want. You could try to make a fish roast, if you could get some seafood broth to substitute for the chicken broth. You can also have mexican roast, by adding in chili powder, red pepper, cumin, and adding some dashes of hot sauce to the basting liquid. You can also make a curry loaf, adding in a table spoon or two of curry powder in lieu of the chicken broth. I also like mixing in some paprika, and cumin and red pepper to the ham variation, and adding some ketchup (2T) the gluten liquid to get kind of a pepperoni type of roast.
For an Italian sausage roast:
Go with the ham variation. Omit turmeric. Substitute red pepper for black pepper. Add 1 T of sage and another of thyme to the dry ingredients. Eliminate brown sugar in basting liquid. 2 tsp of Italian seasoning mix (basil oregano). Be sure to include oil.
Friday, February 25, 2011
Bagels
adapted from Nick Malgieri's book How to Bake
You can use some whole wheat flour in this recipe if you like, but add the smallest amount of flour first because the ww flour absorbs more liquid than the refined white flour. It's easier to add more flour than it is to add more liquid. They're easy and taste so much better than the ones you get in the store.
2 1/2 teaspoons active dry yeast (1 envelope)
1 1/2 cups warm water (110 degrees)
5-6 cups unbleached all-purpose flour (I've never, ever used 6 cups - sometimes I've used less than 5 cups)
3 tablespoons sugar
2 teaspoons salt
1. Whisk yeast into the warm water in a bowl and set aside.
2. In the bowl of your food processor (*see note*) combine the smaller amount of flour, sugar, and salt - and be sure to use the metal blade. Pulse the food processor to mix it and then add the yeast mixture and continue to pulse until the dough forms into a ball. Let it sit for 5 minutes and then run it again for 30 seconds at a time. This is a very firm dough. The rest of the flour is kneaded in by hand - I don't always use the rest of flour, though. It just depends on how moist or dry the dough is when I'm done with in the food processor.
3. Take the dough and shape it into ball and place in an oiled bowl and cover with plastic wrap. Let it rise until doubled, usually about an hour.
4. Bring a 6-qt. saucepan of water to a simmer.
5. Punch down risen dough and divide into 10 or 12 equal pieces. Roll each into a 8-10 inch cylinder and keep the dough covered as you work - you don't want it drying out. Moisten the ends of the cylinders with water and stick them together, so they form a circle.
6. Preheat your oven to 450 F.
7. I usually let the bagels rise somewhat (not for longer than about 20 or 30 minutes) before simmering. I just like for them to be a little bigger when baking them. They'll still rise in the oven after the simmering process, so doing this second rise isn't necessary at all. Place your bagels, no more than 2 at a time, in the simmering water for about a minute, turn, and simmer for another minute. Remove bagels and drain. Do this with all of the bagels. When they're dry, bake them on a baking sheet lined with parchment paper and bake for 20-30 minutes, or until golden brown and shiny.
8. Transfer to a rack and cool. Oh, and then eat!
*Note: Make sure your food processor can handle this much flour!! This is how I burnt up the motor in my old food processor. To mix the dough by machine, mix all of the ingredients in the bowl of your heavy-duty mixer and mix on low speed using the dough hook. Do this for ten minutes or until the dough is smooth and elastic.
**You can sprinkle your bagels with sesame seeds, or poppy seeds if you like before baking - sprinkle them on just after they come out of the simmering water so they stick.
You can use some whole wheat flour in this recipe if you like, but add the smallest amount of flour first because the ww flour absorbs more liquid than the refined white flour. It's easier to add more flour than it is to add more liquid. They're easy and taste so much better than the ones you get in the store.
2 1/2 teaspoons active dry yeast (1 envelope)
1 1/2 cups warm water (110 degrees)
5-6 cups unbleached all-purpose flour (I've never, ever used 6 cups - sometimes I've used less than 5 cups)
3 tablespoons sugar
2 teaspoons salt
1. Whisk yeast into the warm water in a bowl and set aside.
2. In the bowl of your food processor (*see note*) combine the smaller amount of flour, sugar, and salt - and be sure to use the metal blade. Pulse the food processor to mix it and then add the yeast mixture and continue to pulse until the dough forms into a ball. Let it sit for 5 minutes and then run it again for 30 seconds at a time. This is a very firm dough. The rest of the flour is kneaded in by hand - I don't always use the rest of flour, though. It just depends on how moist or dry the dough is when I'm done with in the food processor.
3. Take the dough and shape it into ball and place in an oiled bowl and cover with plastic wrap. Let it rise until doubled, usually about an hour.
4. Bring a 6-qt. saucepan of water to a simmer.
5. Punch down risen dough and divide into 10 or 12 equal pieces. Roll each into a 8-10 inch cylinder and keep the dough covered as you work - you don't want it drying out. Moisten the ends of the cylinders with water and stick them together, so they form a circle.
6. Preheat your oven to 450 F.
7. I usually let the bagels rise somewhat (not for longer than about 20 or 30 minutes) before simmering. I just like for them to be a little bigger when baking them. They'll still rise in the oven after the simmering process, so doing this second rise isn't necessary at all. Place your bagels, no more than 2 at a time, in the simmering water for about a minute, turn, and simmer for another minute. Remove bagels and drain. Do this with all of the bagels. When they're dry, bake them on a baking sheet lined with parchment paper and bake for 20-30 minutes, or until golden brown and shiny.
8. Transfer to a rack and cool. Oh, and then eat!
*Note: Make sure your food processor can handle this much flour!! This is how I burnt up the motor in my old food processor. To mix the dough by machine, mix all of the ingredients in the bowl of your heavy-duty mixer and mix on low speed using the dough hook. Do this for ten minutes or until the dough is smooth and elastic.
**You can sprinkle your bagels with sesame seeds, or poppy seeds if you like before baking - sprinkle them on just after they come out of the simmering water so they stick.
Friday, February 11, 2011
Couscous with Scallions
adapted from Food Network.
1 1/2 cups vegetable stock
1/2 cup chopped scallions
1 cup plain couscous
2 tablespoons chopped parsley (optional)
Salt and freshly ground black pepper
Bring the vegetable stock to a simmer in a medium saucepan. Add scallions and couscous. Cover the pan and remove from heat. Let stand for 5 minutes. Fluff with a fork, add the parsley (if using), and salt and pepper to taste. Eat up!
1 1/2 cups vegetable stock
1/2 cup chopped scallions
1 cup plain couscous
2 tablespoons chopped parsley (optional)
Salt and freshly ground black pepper
Bring the vegetable stock to a simmer in a medium saucepan. Add scallions and couscous. Cover the pan and remove from heat. Let stand for 5 minutes. Fluff with a fork, add the parsley (if using), and salt and pepper to taste. Eat up!
Sunday, February 6, 2011
Crispy Cajun Burgers
These are based on the Crispy Cajun Chickpea Patties from Vegan Dad. If you don't have all the spices, you can leave some out, or substitute something similar, such as basil for oregano.
1 tablespoon oil
1/4 cup diced red onion
1/4 cup diced green pepper
1/4 cup diced celery
3 cloves garlic, minced
15 ounce can chickpeas, drained
1 cup bread crumbs
¾ cup wheat gluten
3 tablespoons mayo
1 tablespoons Dijon mustard
1 tablespoons lemon juice
1 teaspoon paprika (I used Spanish smoked)
1/2 teaspoon salt
1/2 teaspoon thyme
½ teaspoon oregano
¼ teaspoon cumin
¼ teaspoon cayenne pepper
¼ teaspoon black pepper
water as needed
oil for brushing
Heat oil and sauté onion, pepper, celery and garlic until tender. Pulse chickpeas briefly in a food processor, leaving mixture a little bit chunky (just make sure there are no whole chickpeas, as these will make the burgers fall apart.) Transfer to a bowl and add sautéed vegetables and remaining ingredients. Stir well to combine and add water 1 tablespoon at a time as needed. (I used two tablespoons.)
Heat oven to 375. Form burger mixture into 6 patties and brush both sides with oil. Bake for 12 minutes a side.
1 tablespoon oil
1/4 cup diced red onion
1/4 cup diced green pepper
1/4 cup diced celery
3 cloves garlic, minced
15 ounce can chickpeas, drained
1 cup bread crumbs
¾ cup wheat gluten
3 tablespoons mayo
1 tablespoons Dijon mustard
1 tablespoons lemon juice
1 teaspoon paprika (I used Spanish smoked)
1/2 teaspoon salt
1/2 teaspoon thyme
½ teaspoon oregano
¼ teaspoon cumin
¼ teaspoon cayenne pepper
¼ teaspoon black pepper
water as needed
oil for brushing
Heat oil and sauté onion, pepper, celery and garlic until tender. Pulse chickpeas briefly in a food processor, leaving mixture a little bit chunky (just make sure there are no whole chickpeas, as these will make the burgers fall apart.) Transfer to a bowl and add sautéed vegetables and remaining ingredients. Stir well to combine and add water 1 tablespoon at a time as needed. (I used two tablespoons.)
Heat oven to 375. Form burger mixture into 6 patties and brush both sides with oil. Bake for 12 minutes a side.
Saturday, January 22, 2011
Banana-Flaxseed Snack
Melissa's Version of Banana-Flaxseed Treats
2 large bananas
1/4-1/3 cup whole flaxseeds
Mash the bananas well. Add the flaxseeds. Spread on a plastic sheet (my food dehydrator has a special plastic tray just for dehydrating mashed fruits and such). You could also use wax paper if you don't have a plastic tray to fit your dehydrator. Spread it less than 1/4 inch thick (maybe 1/8 inch or so). Dry until it is crispy. Break it up into pieces and store in an airtight container. Makes a great snack and is sweet and nutritious.
2 large bananas
1/4-1/3 cup whole flaxseeds
Mash the bananas well. Add the flaxseeds. Spread on a plastic sheet (my food dehydrator has a special plastic tray just for dehydrating mashed fruits and such). You could also use wax paper if you don't have a plastic tray to fit your dehydrator. Spread it less than 1/4 inch thick (maybe 1/8 inch or so). Dry until it is crispy. Break it up into pieces and store in an airtight container. Makes a great snack and is sweet and nutritious.
Sunday, January 16, 2011
Lentilbolognese
adapted From Vego Paradiso by Pia Hall
1½ cup red lentils (3 dl)
1 onion
1 clove of garlic or garlicpowder
1 tablespoon oil
3 carrots
1 paprika or 3 tablespoons of Ajvar relish
1 can of crushed tomatoes
1 cube of vegetable broth
2 tablespoons chili sauce (optional)
Salt, pepper
1 tablespoon basil
Cook the lentils for 10 minutes or so they are supposed to fall apart, drain them, chop the onions and garlic sizzle them for a bit in the oil. Chop the carrots, add them and leave it for a while.
Add the parika or Ajvar relish. Add the lentils, tomatoes and cub of broth and the chili sauce if you want it. Let simmer for a few minutes. Season it with salt, pepper and basil plus whatever seasoning you prefer.
Serve with pasta, I usually add some green olives when I eat it. I usually make a bunch and freeze most of it. Works fine.
1½ cup red lentils (3 dl)
1 onion
1 clove of garlic or garlicpowder
1 tablespoon oil
3 carrots
1 paprika or 3 tablespoons of Ajvar relish
1 can of crushed tomatoes
1 cube of vegetable broth
2 tablespoons chili sauce (optional)
Salt, pepper
1 tablespoon basil
Cook the lentils for 10 minutes or so they are supposed to fall apart, drain them, chop the onions and garlic sizzle them for a bit in the oil. Chop the carrots, add them and leave it for a while.
Add the parika or Ajvar relish. Add the lentils, tomatoes and cub of broth and the chili sauce if you want it. Let simmer for a few minutes. Season it with salt, pepper and basil plus whatever seasoning you prefer.
Serve with pasta, I usually add some green olives when I eat it. I usually make a bunch and freeze most of it. Works fine.
Summer Pasta Salad
Adapted from Cooking With Herb, The Vegetarian Dragon by Jules Bass
1/2 pound dried bow-tie pasta
1 cup broccoli florets
2 tomatoes, chopped
12 oil-packed sun dried tomato halves, chopped
1/2 cup fresh or defrosted peas
1/2 red onion, finely chopped
1/2 tablespoon dried oregano
1 tablespoon red wine vinegar
1/4 cup olive oil
1 large garlic clove, crushed
Salt and pepper to taste
6 fresh basil leaves
Cook pasta. In last 5 minutes of cooking add the broccoli. Drain and rinse with cold water and put into a bowl.
In a small saute pan add the olive oil and the garlic and over low heat cook until the garlic is golden. Remove garlic. Pour oil over the pasta and then add the remaining ingredients. Toss and serve.
1/2 pound dried bow-tie pasta
1 cup broccoli florets
2 tomatoes, chopped
12 oil-packed sun dried tomato halves, chopped
1/2 cup fresh or defrosted peas
1/2 red onion, finely chopped
1/2 tablespoon dried oregano
1 tablespoon red wine vinegar
1/4 cup olive oil
1 large garlic clove, crushed
Salt and pepper to taste
6 fresh basil leaves
Cook pasta. In last 5 minutes of cooking add the broccoli. Drain and rinse with cold water and put into a bowl.
In a small saute pan add the olive oil and the garlic and over low heat cook until the garlic is golden. Remove garlic. Pour oil over the pasta and then add the remaining ingredients. Toss and serve.
Wednesday, November 17, 2010
Caramel Sauce
Adapted from Living Cuisine
Caramel Sauce
5 Tbs raw almond butter or raw cashew butter
1/4 cup maple syrup
2 Tbs cold-pressed coconut butter
1 Tbs vanilla extract
2 pitted soft dates
1/4 tsp cinnamon
Pinch sun-dried sea salt
Blend up everything in a food processor or blender until nice and creamy. You may need to add a few drops of water to help blend it up, but remember that the more water you add the thinner it will be. Serve over everything you want to eat caramel sauce on!
Caramel Sauce
5 Tbs raw almond butter or raw cashew butter
1/4 cup maple syrup
2 Tbs cold-pressed coconut butter
1 Tbs vanilla extract
2 pitted soft dates
1/4 tsp cinnamon
Pinch sun-dried sea salt
Blend up everything in a food processor or blender until nice and creamy. You may need to add a few drops of water to help blend it up, but remember that the more water you add the thinner it will be. Serve over everything you want to eat caramel sauce on!
Peanut Mustard Sauce
This recipe is adapted from an Eden Foods recipe booklet.
Peanut Mustard Sauce
1/2 cup water
2 tsp. prepared mustard
4 Tablespoons peanut butter or almond butter
2 tsp. shoyu soy sauce
Whiz it all together in a blender until creamy and serve.
You can add chopped parsley, green onions or chives for more flavor if you like.
Peanut Mustard Sauce
1/2 cup water
2 tsp. prepared mustard
4 Tablespoons peanut butter or almond butter
2 tsp. shoyu soy sauce
Whiz it all together in a blender until creamy and serve.
You can add chopped parsley, green onions or chives for more flavor if you like.
Thursday, August 12, 2010
Secret Recipe Spaghetti Sauce
1 bag burger crumbles, optional
2 garlic cloves, crushed
1 medium onion, chopped
1 green bell pepper, chopped
2 (15 ounce) cans tomato sauce
2 (12 ounce) cans tomato paste
1 (7 1/2 ounce) can pitted ripe olives, drained and rinsed, sliced
1 bay leaf
2 (1 1/4 ounce) envelopes spaghetti sauce mix
3 cups water
1 tablespoon sugar
1 teaspoon oregano
In a large soup pot, saute the burger crumbles, garlic, onion, and green pepper in a bit of olive oil until soft.
Add the rest of the ingredients and bring to a low boil, cover and simmer 1 1/2 hours stirring often.
2 garlic cloves, crushed
1 medium onion, chopped
1 green bell pepper, chopped
2 (15 ounce) cans tomato sauce
2 (12 ounce) cans tomato paste
1 (7 1/2 ounce) can pitted ripe olives, drained and rinsed, sliced
1 bay leaf
2 (1 1/4 ounce) envelopes spaghetti sauce mix
3 cups water
1 tablespoon sugar
1 teaspoon oregano
In a large soup pot, saute the burger crumbles, garlic, onion, and green pepper in a bit of olive oil until soft.
Add the rest of the ingredients and bring to a low boil, cover and simmer 1 1/2 hours stirring often.
Saturday, July 31, 2010
Mediterranean Grill
1 sweet onion, sliced into about 6 pieces
2 red bell peppers, sliced into about 6 pieces
2 Chinese or Japanese eggplants (8-12 ounces), sliced into coins
1 zucchini, sliced into coins
4 portobello mushrooms, cut into 4 pieces each
marinade:
½ cup olive oil
½ cup balsamic vinegar
½ cup water
¼ cup Braggs Liquid Aminos or tamari
¼ cup mirin
6 cloves garlic, roughly chopped
1/3 cup fresh basil, cut into strips
Place all vegetables in a watertight container or ziplock bag. Mix marinade ingredients and add to vegetables. Close container and turn upside down to coat vegetables. Marinate 1 hour, turning container once or twice.
Prepare grill for cooking. Drain vegetables and cook on a grill pan over medium-hot coals. Serve with pita bread, hummus and fruit.
Makes 4-5 servings.
This is an original recipe.
source: vegpeople.com
2 red bell peppers, sliced into about 6 pieces
2 Chinese or Japanese eggplants (8-12 ounces), sliced into coins
1 zucchini, sliced into coins
4 portobello mushrooms, cut into 4 pieces each
marinade:
½ cup olive oil
½ cup balsamic vinegar
½ cup water
¼ cup Braggs Liquid Aminos or tamari
¼ cup mirin
6 cloves garlic, roughly chopped
1/3 cup fresh basil, cut into strips
Place all vegetables in a watertight container or ziplock bag. Mix marinade ingredients and add to vegetables. Close container and turn upside down to coat vegetables. Marinate 1 hour, turning container once or twice.
Prepare grill for cooking. Drain vegetables and cook on a grill pan over medium-hot coals. Serve with pita bread, hummus and fruit.
Makes 4-5 servings.
This is an original recipe.
source: vegpeople.com
Friday, July 2, 2010
Fruit Soup
1/2 cup strawberries
1/2 cup mango
1/2 cup papaya
1/2 cup pineapple
1 Tbs lime, lemon or unsweetened orange juice
2 Tbs avocado
Blend until smooth. Garnish with think slices of lime or oranges and with shredded fresh mint leaves.
This makes a great snack or dessert for two people.
- Adapted from Kathy Cooks Naturally by Kathy Hoshijo
1/2 cup mango
1/2 cup papaya
1/2 cup pineapple
1 Tbs lime, lemon or unsweetened orange juice
2 Tbs avocado
Blend until smooth. Garnish with think slices of lime or oranges and with shredded fresh mint leaves.
This makes a great snack or dessert for two people.
- Adapted from Kathy Cooks Naturally by Kathy Hoshijo
Saturday, June 26, 2010
Mexican Spaghetti
1 medium onion, chopped
ground meat substitute (I used an 8oz box of Trader Joes vegan breakfast patties crumbled up, but you can use crumbled tofu, burger crumbles, etc.)
1 - 8oz can tomato sauce
1 envelope taco seasoning (we used the spicy kind)
7oz package of whole wheat spaghetti
In a sauce pan, saute the onion in a bit of oil until translucent. Add the meat substitute and mix it up with the onion. Then add the taco seasoning, tomato sauce and 3 cups of water, bring to a boil. Break the spaghetti into thirds and add to the sauce. Reduce heat; cover and simmer for about 20 minutes, stirring often to keep it from sticking to the bottom. The original recipe calls for shredded cheese sprinkled over the top, but I have never been a fan of that so we left it off, but you can add it if you wish.
Makes 4 large servings
ground meat substitute (I used an 8oz box of Trader Joes vegan breakfast patties crumbled up, but you can use crumbled tofu, burger crumbles, etc.)
1 - 8oz can tomato sauce
1 envelope taco seasoning (we used the spicy kind)
7oz package of whole wheat spaghetti
In a sauce pan, saute the onion in a bit of oil until translucent. Add the meat substitute and mix it up with the onion. Then add the taco seasoning, tomato sauce and 3 cups of water, bring to a boil. Break the spaghetti into thirds and add to the sauce. Reduce heat; cover and simmer for about 20 minutes, stirring often to keep it from sticking to the bottom. The original recipe calls for shredded cheese sprinkled over the top, but I have never been a fan of that so we left it off, but you can add it if you wish.
Makes 4 large servings
Wednesday, June 23, 2010
Cherry Tomato Couscous
Keep your eyes peeled for whole wheat or barley couscous - either would work great here. You can easily make this vegan by leaving out the feta - maybe do some sort of harissa drizzle instead?
3 cups cooked couscous*
1/2 a basket of cherry tomatoes, halved
1 medium cucumber, peeled and cut into 1/4-inch pieces
1 cup cooked chickpeas
1 lemon, cut in half
1 lime, cut in half
about 1/4 cup extra virgin olive oil
fine grain sea salt
freshly ground pepper
1/3 cup basil or cilantro, chopped
1/3 cup feta cheese, crumbled
Combine the couscous, tomatoes, cucumber, and chickpeas in a large bowl. Lori - squeezes the lemon and lime juice directly into the bowl, so start by giving a good squeeze of lemon and lime juice into the bowl, add the olive oil, and some salt and pepper. Toss well, taste, and adjust with more of the above until it tastes just right. Lori notes - this really needs a generous amount of salt, and the lemon and lime juices might need to be adjusted depending on how juicy the fruit is.
Add the basil and feta and toss gently until it is evenly dispersed.
Serves 4 - 6.
*To cook the couscous: Either follow the package instructions or bring 3 1/2 cups of water to a boil, stir in a scant 2 teaspoons fine grain sea salt and 2 cups of couscous. Cover and remove from heat. Steam for 5 to 10 minutes and then use a fork to fluff up the couscous.
source: http://www.101cookbooks.com
3 cups cooked couscous*
1/2 a basket of cherry tomatoes, halved
1 medium cucumber, peeled and cut into 1/4-inch pieces
1 cup cooked chickpeas
1 lemon, cut in half
1 lime, cut in half
about 1/4 cup extra virgin olive oil
fine grain sea salt
freshly ground pepper
1/3 cup basil or cilantro, chopped
1/3 cup feta cheese, crumbled
Combine the couscous, tomatoes, cucumber, and chickpeas in a large bowl. Lori - squeezes the lemon and lime juice directly into the bowl, so start by giving a good squeeze of lemon and lime juice into the bowl, add the olive oil, and some salt and pepper. Toss well, taste, and adjust with more of the above until it tastes just right. Lori notes - this really needs a generous amount of salt, and the lemon and lime juices might need to be adjusted depending on how juicy the fruit is.
Add the basil and feta and toss gently until it is evenly dispersed.
Serves 4 - 6.
*To cook the couscous: Either follow the package instructions or bring 3 1/2 cups of water to a boil, stir in a scant 2 teaspoons fine grain sea salt and 2 cups of couscous. Cover and remove from heat. Steam for 5 to 10 minutes and then use a fork to fluff up the couscous.
source: http://www.101cookbooks.com
Monday, June 21, 2010
Vegan Chocolate Chip Cookies
2 1/4 cups all purpose flour
1 tsp baking soda
1 tsp salt
1/2 tsp cinnamon
1 tsp salt
3/4 cup white sugar
3/4 cup brown sugar
1/2 cup Earth Balance, melted OR use a non-hydrogenated vegetable shortening, melted
1/2 cup pureed firm silken tofu
1 tsp vanilla extract
Ener-G for 1 egg
12 ounces chocolate chips
Prehead oven to 350F degrees.
Mix together dry ingredients and set aside.
Hand mix Ener-G and set aside.
Puree tofu in food processor. Add melted margerine, sugars, vanilla and Ener-G. Mix again.
Add dry ingredients and process until just mixed. Take mix from food processor bowl and put in regular mixing bowl. Fold in chips.
For best results chill dough for at least 10 minutes before cooking, and put in refrigerator between batches. Works well to make dough ahead of time and store in frige.
These cookies do not spread a lot so they can be placed fairly close together on baking sheet.
Make each cookie from 2 tablespoons of dough. Bake 14 minutes (times may vary with each oven, check after 11 minutes).
If you can stand it let them cool before you eat them. They are better when they are completely cool.
1 tsp baking soda
1 tsp salt
1/2 tsp cinnamon
1 tsp salt
3/4 cup white sugar
3/4 cup brown sugar
1/2 cup Earth Balance, melted OR use a non-hydrogenated vegetable shortening, melted
1/2 cup pureed firm silken tofu
1 tsp vanilla extract
Ener-G for 1 egg
12 ounces chocolate chips
Prehead oven to 350F degrees.
Mix together dry ingredients and set aside.
Hand mix Ener-G and set aside.
Puree tofu in food processor. Add melted margerine, sugars, vanilla and Ener-G. Mix again.
Add dry ingredients and process until just mixed. Take mix from food processor bowl and put in regular mixing bowl. Fold in chips.
For best results chill dough for at least 10 minutes before cooking, and put in refrigerator between batches. Works well to make dough ahead of time and store in frige.
These cookies do not spread a lot so they can be placed fairly close together on baking sheet.
Make each cookie from 2 tablespoons of dough. Bake 14 minutes (times may vary with each oven, check after 11 minutes).
If you can stand it let them cool before you eat them. They are better when they are completely cool.
Friday, June 18, 2010
Banana Pudding
From Valerie
1 box firm Japanese style (Mori-Nu) tofu
1 large over ripe banana
2/3 cup sugar
2 tsp vanilla
1/4 tsp salt
Put everything in a food processor and puree. Chill. Eat.
1 box firm Japanese style (Mori-Nu) tofu
1 large over ripe banana
2/3 cup sugar
2 tsp vanilla
1/4 tsp salt
Put everything in a food processor and puree. Chill. Eat.
Thursday, June 17, 2010
Black Bean Burgers
1 15-ounce can black beans, drained
1/2 cup corn kernels, frozen or canned okay
3 tablespoons olive oil
1 4-ounce can chopped green chilis, undrained
3 cloves garlic, run through a garlic press or very finely minced
1 teaspoon chili powder
½ teaspoon cumin
scant 1 teaspoon salt
1 cup bread crumbs
¾ cup wheat gluten
Olive oil for coating burgers
Pulse beans, corn, olive oil and chilis in a food processor until there are very few whole beans. Some chunks are okay – don’t make this perfectly smooth. Stir in remaining ingredients except wheat gluten. Sprinkle about ¼ cup of wheat gluten over the surface and stir in. Add another ¼ cup wheat gluten the same way. Repeat with the remaining wheat gluten. (Stirring in the gluten this way keeps it from clumping until it’s blended with the other ingredients.) If necessary,stir in water 1 tablespoon at a time until mixture will just hold together (I didn’t need any water.)
Stir well with a wooden spoon for at least 3 minutes to give the gluten a chance to bind the burgers.
Form into 6 patties. Coat each side with olive oil and grill over medium coals until browned on the outside and cooked through.
Saturday, May 29, 2010
Chili Potato and Grilled Vegetable Burritos
2 cups chili
Try this or this, or you can use a 15-ounce can - the spicier, the better.
2 cups cooked, diced potatoes
Use some potatoes made like these, with or without the spices.
2 cups grilled vegetables
I’ve made the recipe with leftovers from this and this, both of which can be frozen.
4 large flour tortillas
Combine chili, potatoes and vegetables and heat. Roll up in tortillas. Serve as is, or brush/spray with some olive oil and bake at 350 for 10 minutes until lightly crispy.
Serves 4 generously
Saturday, May 15, 2010
Hot Spiced Wine
4 cups red wine (Burgundy or Pinot Noir are preferable)
4 ounces brandy
2 Tbs brown sugar
1 oz. lemon juice
1 cup orange juice
3 whole cloves
7-10 whole peppercorns
4-5 whole cinnamon sticks
In a four-quart saucepan, combine all ingredients except the wine.
Bring to a boil and and keep at a steady boil for about 10 minutes until the liquid is reduced by about half.
Lower heat and add the wine. Simmer 10 to 15 minutes but be careful not to bring it to a boil a second time. Strain the fragrant product through a fine sieve.
Serve hot and garnish with a cinnamon stick.
Friday, October 16, 2009
Pasta e Fagiol
This is quick and easy! Adapated from the The McDougall Program: Twelve Days to Dynamic Health.
Pasta e Fagiol
2 15-oz. (or 1 32-oz.) cans of crushed tomatoes
1 cup tomato sauce
1/4 water or veg broth
1 small onion, chopped
2 cloves garlic, minced
1/2 teaspoon dried oregano
8 ounces sliced mushrooms
1 bay leaf
1/2 teaspoon dried basil
2 15-oz. cans cannellini beans, drained and rinsed
1 teaspoon dried parsley
Salt and pepper to taste
8 oz. uncooked whole wheat pasta
Saute onion and garlic in 1/4 water in a large pot for about 5 minutes, until soft. Add the rest of the ingredients, except for the pasta, and bring to a boil. Simmer for 20 minutes. Cook pasta separately and drain. Remove bay leaf from the sauce and combine with the pasta in a 3-quart casserole dish. Bake at 350 degrees for 20 minutes.
2 15-oz. (or 1 32-oz.) cans of crushed tomatoes
1 cup tomato sauce
1/4 water or veg broth
1 small onion, chopped
2 cloves garlic, minced
1/2 teaspoon dried oregano
8 ounces sliced mushrooms
1 bay leaf
1/2 teaspoon dried basil
2 15-oz. cans cannellini beans, drained and rinsed
1 teaspoon dried parsley
Salt and pepper to taste
8 oz. uncooked whole wheat pasta
Saute onion and garlic in 1/4 water in a large pot for about 5 minutes, until soft. Add the rest of the ingredients, except for the pasta, and bring to a boil. Simmer for 20 minutes. Cook pasta separately and drain. Remove bay leaf from the sauce and combine with the pasta in a 3-quart casserole dish. Bake at 350 degrees for 20 minutes.
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