Ingredients:
2 cups cooked grains (see note)
1 cup cooked beans (see note)
1 10-ounce package frozen spinach, thawed and squeezed dry.
1-1/4 cups chunky-style salsa
1 tablespoon chili powder
1 teaspoon cumin
6 burrito-sized (large!) flour tortillas
olive oil spray
Preparation:
Preheat oven to 325.
Mix together the grains, beans, spinach, salsa, chili powder, and cumin. Divide among the 6 tortillas and roll up, tucking in the ends. Spray or brush lightly with olive oil. Bake for 12-15 minutes or until lightly golden, turning over once.
Note: This recipe is extremely versatile, and an easy way to use up those bits of things that you have in the freezer. You can use more beans or no beans, or sub some packaged burger crumbles, reconstituted tvp or tofu that’s been frozen, thawed and crumbled, for some of the grains. It all works, as long as the total of grains + beans + soy is about 3 cups.
These freeze well, either before or after baking.
Monday, November 21, 2011
Tuesday, November 8, 2011
French Bread Pizza
Adapted from Joanne Stephaniak's The Ultimate Uncheese Cookbook
1 loaf French bread, cut in half width- and lengthwise
1/2 lb. firm regular tofu, rinced, drained, and crumbled
2 T tomato paste
2 T olive oil
1 T tamari or balsamic vinegar
1 t ground fennel or dried basil
1 t dried oregano
1 t crushed garlic
1/8 to 1/4 t cayenne (I omitted this)
Salt and pepper
Preheat oven to 450. Put bread on baking sheet or pizza stone. Mix all other ingredients in food processor until it becomes a paste, then spread it on the slices of french bread. Cook until topping is browned and bread is crisp (10 - 15 minutes). Eat it while it's hot!
1 loaf French bread, cut in half width- and lengthwise
1/2 lb. firm regular tofu, rinced, drained, and crumbled
2 T tomato paste
2 T olive oil
1 T tamari or balsamic vinegar
1 t ground fennel or dried basil
1 t dried oregano
1 t crushed garlic
1/8 to 1/4 t cayenne (I omitted this)
Salt and pepper
Preheat oven to 450. Put bread on baking sheet or pizza stone. Mix all other ingredients in food processor until it becomes a paste, then spread it on the slices of french bread. Cook until topping is browned and bread is crisp (10 - 15 minutes). Eat it while it's hot!
Monday, October 24, 2011
Basic Barbeque Seitan
You don't have to get fancy to make seitan taste fabulous! This simple recipe is tasty on its own or in a sandwich.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Ingredients:
1 package prepared seitan, or about 14 oz, cut into strips
1/2 yellow or white onion, diced
2 tbsp olive oil
1 cup barbeque sauce
Preparation:
Sautee onions in olive oil until soft, about 3-5 minutes.
Add seitan and cook until just barely golden brown, about 3-5 minutes, stirring frequently.
Add barbeque sauce, and stir well. Reduce heat and allow to simmer until sauce has cooked down, about 10-15 more minutes.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Ingredients:
1 package prepared seitan, or about 14 oz, cut into strips
1/2 yellow or white onion, diced
2 tbsp olive oil
1 cup barbeque sauce
Preparation:
Sautee onions in olive oil until soft, about 3-5 minutes.
Add seitan and cook until just barely golden brown, about 3-5 minutes, stirring frequently.
Add barbeque sauce, and stir well. Reduce heat and allow to simmer until sauce has cooked down, about 10-15 more minutes.
Tuesday, October 11, 2011
Mexican Seitan Fajitas
Colorful seitan fajitas look just like real meat, but are, of course, lower in fat and cholesterol-free. Wrap these vegetarian fajitas in a flour tortilla and serve with Mexican rice and beans for a complete meal.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Ingredients:
1 package seitan, about 1 pound, cut into strips
1 red bell pepper, cut into strips
1/2 onion, chopped
3 cloves garlic, diced
1/2 tsp chili powder
1/2 tsp paprika (optional)
1/2 tsp cumin powder
2 tbsp soy sauce
3 tbsp olive oil
Preparation:
Sautee onions and garlic in olive oil until onions are soft, about 3-5 minutes.
Add remaining ingredients and allow to cook, stirring frequently for 7-10 minutes, until seitan is thoroughly cooked.
Wrap in flour tortillas and serve plain or with taco sauce, homemade guacamole, cheese and sour cream and enjoy!
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Ingredients:
1 package seitan, about 1 pound, cut into strips
1 red bell pepper, cut into strips
1/2 onion, chopped
3 cloves garlic, diced
1/2 tsp chili powder
1/2 tsp paprika (optional)
1/2 tsp cumin powder
2 tbsp soy sauce
3 tbsp olive oil
Preparation:
Sautee onions and garlic in olive oil until onions are soft, about 3-5 minutes.
Add remaining ingredients and allow to cook, stirring frequently for 7-10 minutes, until seitan is thoroughly cooked.
Wrap in flour tortillas and serve plain or with taco sauce, homemade guacamole, cheese and sour cream and enjoy!
Friday, September 23, 2011
Raspberry Lime Muffins
Ingredients:
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 lime, zested
3/4 cup turbinado sugar
1 cup nondairy milk (I use soy)
1/3 cup canola oil
2 1/2 tablespoons lime juice
1 tablespoon white vinegar
1 cup raspberries (fresh or frozen)
Directions:
1. Preheat oven to 400 degrees F. Grease muffin tin. In a large bowl, combine flour, baking soda, salt and lime zest.
2. In a medium bowl, combine sugar, milk, oil, lime juice, and vinegar. Mix well. Add to flour mixture. Stir until just blended.
3. Gently fold in raspberries. Fill muffin cups 2/3 full. Bake 20 minutes or until toothpick inserted into muffins comes out clean.
4. Remove from oven. Let sit for 10 minutes. Remove muffins from tin and cool on a wire rack.
Serves: 12, Preparation time: 30 minutes
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 lime, zested
3/4 cup turbinado sugar
1 cup nondairy milk (I use soy)
1/3 cup canola oil
2 1/2 tablespoons lime juice
1 tablespoon white vinegar
1 cup raspberries (fresh or frozen)
Directions:
1. Preheat oven to 400 degrees F. Grease muffin tin. In a large bowl, combine flour, baking soda, salt and lime zest.
2. In a medium bowl, combine sugar, milk, oil, lime juice, and vinegar. Mix well. Add to flour mixture. Stir until just blended.
3. Gently fold in raspberries. Fill muffin cups 2/3 full. Bake 20 minutes or until toothpick inserted into muffins comes out clean.
4. Remove from oven. Let sit for 10 minutes. Remove muffins from tin and cool on a wire rack.
Serves: 12, Preparation time: 30 minutes
Taco or Burrito Filling
Ingredients:
1 pound burger-style crumbles or broken up patties
2 tablespoons vegetable oil
1 (15 ounce) can kidney beans, drained and rinsed
1 (6 ounce) can tomato paste
1 (1 1/4 ounce) package taco seasoning
1 cup water
Directions:
1. Using a large skillet, stir fry the crumbled meat substitute in the oil until browned.
2. Mash beans. When the meat is done, put the tomato paste, taco seasoning, mashed beans, and water into the skillet and stir until mixed.
3. Cover and let simmer on low heat until it bubbles. Use as a filling for tacos or burritos, or alone as dip.
Serves: 6, Preparation time: 30 min
1 pound burger-style crumbles or broken up patties
2 tablespoons vegetable oil
1 (15 ounce) can kidney beans, drained and rinsed
1 (6 ounce) can tomato paste
1 (1 1/4 ounce) package taco seasoning
1 cup water
Directions:
1. Using a large skillet, stir fry the crumbled meat substitute in the oil until browned.
2. Mash beans. When the meat is done, put the tomato paste, taco seasoning, mashed beans, and water into the skillet and stir until mixed.
3. Cover and let simmer on low heat until it bubbles. Use as a filling for tacos or burritos, or alone as dip.
Serves: 6, Preparation time: 30 min
Tuesday, September 13, 2011
Vegan Spicy Chilli
Vegan Spicy Chili
Ingredients:
2 (15 ounce) cans dark kidney beans
2 (15 ounce) cans pinto beans
2 (15 ounce) cans chili beans
1 medium-sized onion, chopped
1 large tomato, diced
1 (16 ounce) can tomato sauce
1-2 tablespoons jalapeno peppers, minced (I use pickled)
2 tablespoons jalapeno juice
1/2 cup lentils, optional
1 teaspoon seasoning salt
1 teaspoon mild chili powder
1 teaspoon black pepper
1/2 teaspoon garlic powder
Directions:
1. Place all the ingredients in crockpot.
2. Cook 6-8 hours on low.
I like to get mine ready in the morning and let it cook all day on low. When I come home, its ready! Cornbread is a must with this. Be careful, this can be very spicy! You may want to adjust the amount of jalapeno juice.
Serves: 6-8, Preparation time: 8 hours
Ingredients:
2 (15 ounce) cans dark kidney beans
2 (15 ounce) cans pinto beans
2 (15 ounce) cans chili beans
1 medium-sized onion, chopped
1 large tomato, diced
1 (16 ounce) can tomato sauce
1-2 tablespoons jalapeno peppers, minced (I use pickled)
2 tablespoons jalapeno juice
1/2 cup lentils, optional
1 teaspoon seasoning salt
1 teaspoon mild chili powder
1 teaspoon black pepper
1/2 teaspoon garlic powder
Directions:
1. Place all the ingredients in crockpot.
2. Cook 6-8 hours on low.
I like to get mine ready in the morning and let it cook all day on low. When I come home, its ready! Cornbread is a must with this. Be careful, this can be very spicy! You may want to adjust the amount of jalapeno juice.
Serves: 6-8, Preparation time: 8 hours
Sunday, August 7, 2011
Vegan Pie
Vegan Key Lime Pie
Ingredients:
2 8 oz. containers vegan cream cheese
2 tablespoon soy milk
1 cup natural sugar
1 teaspoon vanilla
2 teaspoon grated lime peel
4 tablespoon lime juice
2 tablespoon cornstarch
1 9inch vegan graham cracker crust
sliced strawberries
Directions:
Preheat oven to 350 degrees. Blend cream cheese, soymilk, vegan sugar, vanilla, grated lime peel, lime juice and cornstarch until smooth. pour mixture into graham cracker crust, place on baking sheet and bake for 40 minutes. Let cool, refrigerate overnite. Top with sliced strawberries.
Serves: 8
Preparation time: 1 hour
Tofu Pot Pie
Ingredients (use vegan versions):
2 prepared pie crusts
1 1/2 large potatoes, chopped
water, veggie broth or bouillon to boil potatoes
2 handfuls white onion, chopped
1 pound frozen mixed veggies (I use carrot/pea/corn/green bean blend)
3/4 pound extra firm tofu, cut into 1/2" cubes
6 cloves garlic, minced
1 stick (1/2 cup) vegan butter (I use Earth Balance), divided
whole wheat flour, as needed
dried thyme, to taste
dried poultry seasoning, to taste
salt and pepper, to taste
nutritional yeast, to taste, optional
Directions:
1. Preheat the oven to 350 degrees F and set aside one of the pie crusts on a baking sheet. Boil the potatoes in a large pot of vegetable broth (water is fine too, but you'll have to add extra spices later). When the potatoes are almost done, add the onions and at least half the bag of vegetables.
2. Let them cook a few minutes, then pour off some of the broth, if needed. You're going to be adding flour to the mix to make a thick saucy filling, so it's up to you how much liquid you want to keep. Up to 1" liquid over the veggies is usually fine.
3. Add the tofu, garlic (save a couple small pieces), and about half the stick (1/4 cup) butter. Gradually stir in the flour until you've reached a nice, thick consistency. Add salt, pepper, poultry seasoning, thyme, and nutritional yeast, to taste.
4. Melt the rest of the butter with the extra garlic and a few pinches of thyme and pour some of it into the bottom crust. Dump the filling in to crust. Place the other crust on top and press the two edges together. Cut a few slits in the top crust and pour the rest of the melted butter mix on top. Bake about a half hour or until the crust is browned.
Serves: 6-8, Preparation time: 1 hour
Peanut Butter Pie
Ingredients (use vegan versions):
2 cups raw cashes
1/4 cup agave nectar
1/2 teaspoon vanilla
2/3 cup refined coconut oil
2 cups crushed graham crackers
6 tablespoon vegan butter
2 tablespoons cocoa powder
12 ounces vegan cream cheese
3/4 cup creamy peanut butter
1 1/4 cups powdered sugar
1 tablespoon nut milk (prefer almond)
1 cup mini chocolate chips
Directions:
Whipped Cashew Cream
1) To make the whipped Cashew Cream, put cashews in a bowl and add enough cold water to cover them. Cover the bowl and refrigerate overnight (around 12 hours of soaking). Drain the cashews and rinse under cold water. Place them in a blender with enough fresh cold water to barely cover the cashews. Blend on high for several minutes. I use a food processor and leave it on for about 5 minutes. Your want it to be ground as much as possible. If you don't have a food processor or a good blender, use a fine mesh sieve to give you a nice and smooth cream. Now you have thick cashew cream.
2) Place 1 cup of the cashew cream in a blender (there will be extra cream left over, you can make another batch of the whip cream for some pumpkin pie, which is what I tend to do). Add the agave nectar, vanilla, and a 1/4 cup of water to the cashew cream in the blender/processor. Blend until thoroughly combined.
3) At this point you need to have your coconut oil ready. You do this by warming it up on the stove until it becomes an liquid.
With the blender running, slowly drizzle the coconut oil in through the hole of the blender. Blend it until it is emulsified.
Pour into a bowl and chill in the refrigerator, covered, for 2 hours. Stir before serving.
Peanutbutter Pie
1) Prepare the pie crusts. Using a food processor, crush graham crackers and cocoa powder. Then slowly add the melted vegan butter until it is combined. Press onto a pie pan. DO NOT COOK. The crush is suppose to be a bit crumbly. Set aside while you prepare the filling.
2) Mix the vegan cream cheese, peanut butter, powdered sugar and almond milk with an electric mixer until it is smooth. Fold in the whipped cashew cream and mix until smooth. Add the chocolate chips and then pour the mixture into two prepared pie crusts. Freeze for at least 5 to 6 hours, preferably overnight. Thaw for 10 minutes before serving.
Source of recipe: I went on a quest to make my mom's frozen peanut butter pie vegan. I was successful and boy does this pie taste amazing! The cashew whipped cream is an adaptation of the Conscious Cook's version but mind adds very little water to keep it more firm, necessary for the pie. Keep in mind this pie has a few steps that require chilling and freezing. The cashews must be soaked over night. The whipped cream must be chilled for a few hours as well. So plan ahead! This frozen desert will definitely impress!
Makes: 2 Pies, Preparation time: 1hour prep and 5hr freezing, Cooking time: None
Mediterranean Vegetable Pie
Ingredients (use vegan versions):
1 eggplant, sliced
2 zucchini, sliced
2 onions, sliced
olive oil, as needed
1 head garlic
1 cup frozen corn
1 tablespoon tomato paste
2 pie shells
3 roasted red peppers
1 (8 ounce) package vegan mozzarella
oregano, to taste
salt and pepper, to taste
Directions:
1. Preheat oven to 400 degrees F. Brush two large baking sheets with olive oil. Place zucchini, eggplant, and onion on prepared baking sheets and brush with more olive oil.
2. Chop off top of garlic head, leaving the skin on. Place on tray with veggies and drizzle with olive oil. Roast in oven for 30-40 minutes, switching trays halfway through.
3. Mix roasted eggplant, zucchini and onions with tomato paste and the frozen corn. Squeeze roasted garlic from the head and divide between 2 pie shells, spreading on the bottom.
4. Spoon a layer of the roasted vegetable mix on top of the garlic, followed by the roasted red peppers, then vegan cheese, pepper, salt, and oregano.
5. Repeat layers (not including garlic). Bake pies in oven for 30 minutes or until the crusts are golden and cheese substitute is melted.
Serves: 5, Preparation time: 90 minutes
Ingredients:
2 8 oz. containers vegan cream cheese
2 tablespoon soy milk
1 cup natural sugar
1 teaspoon vanilla
2 teaspoon grated lime peel
4 tablespoon lime juice
2 tablespoon cornstarch
1 9inch vegan graham cracker crust
sliced strawberries
Directions:
Preheat oven to 350 degrees. Blend cream cheese, soymilk, vegan sugar, vanilla, grated lime peel, lime juice and cornstarch until smooth. pour mixture into graham cracker crust, place on baking sheet and bake for 40 minutes. Let cool, refrigerate overnite. Top with sliced strawberries.
Serves: 8
Preparation time: 1 hour
Tofu Pot Pie
Ingredients (use vegan versions):
2 prepared pie crusts
1 1/2 large potatoes, chopped
water, veggie broth or bouillon to boil potatoes
2 handfuls white onion, chopped
1 pound frozen mixed veggies (I use carrot/pea/corn/green bean blend)
3/4 pound extra firm tofu, cut into 1/2" cubes
6 cloves garlic, minced
1 stick (1/2 cup) vegan butter (I use Earth Balance), divided
whole wheat flour, as needed
dried thyme, to taste
dried poultry seasoning, to taste
salt and pepper, to taste
nutritional yeast, to taste, optional
Directions:
1. Preheat the oven to 350 degrees F and set aside one of the pie crusts on a baking sheet. Boil the potatoes in a large pot of vegetable broth (water is fine too, but you'll have to add extra spices later). When the potatoes are almost done, add the onions and at least half the bag of vegetables.
2. Let them cook a few minutes, then pour off some of the broth, if needed. You're going to be adding flour to the mix to make a thick saucy filling, so it's up to you how much liquid you want to keep. Up to 1" liquid over the veggies is usually fine.
3. Add the tofu, garlic (save a couple small pieces), and about half the stick (1/4 cup) butter. Gradually stir in the flour until you've reached a nice, thick consistency. Add salt, pepper, poultry seasoning, thyme, and nutritional yeast, to taste.
4. Melt the rest of the butter with the extra garlic and a few pinches of thyme and pour some of it into the bottom crust. Dump the filling in to crust. Place the other crust on top and press the two edges together. Cut a few slits in the top crust and pour the rest of the melted butter mix on top. Bake about a half hour or until the crust is browned.
Serves: 6-8, Preparation time: 1 hour
Peanut Butter Pie
Ingredients (use vegan versions):
2 cups raw cashes
1/4 cup agave nectar
1/2 teaspoon vanilla
2/3 cup refined coconut oil
2 cups crushed graham crackers
6 tablespoon vegan butter
2 tablespoons cocoa powder
12 ounces vegan cream cheese
3/4 cup creamy peanut butter
1 1/4 cups powdered sugar
1 tablespoon nut milk (prefer almond)
1 cup mini chocolate chips
Directions:
Whipped Cashew Cream
1) To make the whipped Cashew Cream, put cashews in a bowl and add enough cold water to cover them. Cover the bowl and refrigerate overnight (around 12 hours of soaking). Drain the cashews and rinse under cold water. Place them in a blender with enough fresh cold water to barely cover the cashews. Blend on high for several minutes. I use a food processor and leave it on for about 5 minutes. Your want it to be ground as much as possible. If you don't have a food processor or a good blender, use a fine mesh sieve to give you a nice and smooth cream. Now you have thick cashew cream.
2) Place 1 cup of the cashew cream in a blender (there will be extra cream left over, you can make another batch of the whip cream for some pumpkin pie, which is what I tend to do). Add the agave nectar, vanilla, and a 1/4 cup of water to the cashew cream in the blender/processor. Blend until thoroughly combined.
3) At this point you need to have your coconut oil ready. You do this by warming it up on the stove until it becomes an liquid.
With the blender running, slowly drizzle the coconut oil in through the hole of the blender. Blend it until it is emulsified.
Pour into a bowl and chill in the refrigerator, covered, for 2 hours. Stir before serving.
Peanutbutter Pie
1) Prepare the pie crusts. Using a food processor, crush graham crackers and cocoa powder. Then slowly add the melted vegan butter until it is combined. Press onto a pie pan. DO NOT COOK. The crush is suppose to be a bit crumbly. Set aside while you prepare the filling.
2) Mix the vegan cream cheese, peanut butter, powdered sugar and almond milk with an electric mixer until it is smooth. Fold in the whipped cashew cream and mix until smooth. Add the chocolate chips and then pour the mixture into two prepared pie crusts. Freeze for at least 5 to 6 hours, preferably overnight. Thaw for 10 minutes before serving.
Source of recipe: I went on a quest to make my mom's frozen peanut butter pie vegan. I was successful and boy does this pie taste amazing! The cashew whipped cream is an adaptation of the Conscious Cook's version but mind adds very little water to keep it more firm, necessary for the pie. Keep in mind this pie has a few steps that require chilling and freezing. The cashews must be soaked over night. The whipped cream must be chilled for a few hours as well. So plan ahead! This frozen desert will definitely impress!
Makes: 2 Pies, Preparation time: 1hour prep and 5hr freezing, Cooking time: None
Mediterranean Vegetable Pie
Ingredients (use vegan versions):
1 eggplant, sliced
2 zucchini, sliced
2 onions, sliced
olive oil, as needed
1 head garlic
1 cup frozen corn
1 tablespoon tomato paste
2 pie shells
3 roasted red peppers
1 (8 ounce) package vegan mozzarella
oregano, to taste
salt and pepper, to taste
Directions:
1. Preheat oven to 400 degrees F. Brush two large baking sheets with olive oil. Place zucchini, eggplant, and onion on prepared baking sheets and brush with more olive oil.
2. Chop off top of garlic head, leaving the skin on. Place on tray with veggies and drizzle with olive oil. Roast in oven for 30-40 minutes, switching trays halfway through.
3. Mix roasted eggplant, zucchini and onions with tomato paste and the frozen corn. Squeeze roasted garlic from the head and divide between 2 pie shells, spreading on the bottom.
4. Spoon a layer of the roasted vegetable mix on top of the garlic, followed by the roasted red peppers, then vegan cheese, pepper, salt, and oregano.
5. Repeat layers (not including garlic). Bake pies in oven for 30 minutes or until the crusts are golden and cheese substitute is melted.
Serves: 5, Preparation time: 90 minutes
Monday, August 1, 2011
Vegan Muffins
Vegan Banana Muffins
Yields 6 Giant Muffins
1 cups soy milk (additional quarter cup may be needed)
1/4 cups oil
2 cups whole-wheat flour
1/4–1/2 cup brown sugar (for a sweet muffin, use 1/2 cup or more)
3 teaspoons baking powder
1/2 teaspoon salt
2-3 ripe bananas, mashed (potato masher works well)
1/2 cup wheat germ
1/2 cup walnuts, rough chopped
Pre-heat oven to 400º. Oil a 6-cup muffin tin. Mix together all ingredients until incorporated. Mixture will be quite thick. Add more soy milk if dry. Do not over mix. Mound the batter into the 6 muffin cups so it stands about an inch or so above each hole in the tin. Place on a cookie sheet (in case there is spillage) and bake for about 40-45 minutes, checking every 15 minutes. If muffins are browning too fast, lower temperature to 375º. Remove muffins and let cool 10-15 minutes before carefully removing and placing on serving platter. Delicious!
Recipe by Laura Theodore, The Jazzy Vegetarian.
Vegan Apple Muffins
For the muffins you'll need:
2 cups strong cinnamon tea (or any tea you love)
2/3 cup uncooked quick oats
1 1/2 cups whole wheat flour
1 1/2 cups unbleached white flour
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
1/2 tsp ginger (use more for a spicier cake)
1 1/2 cups vegan sugar (you can use white sugar if you like)
1/3 cup unsweetened applesauce
2 tbsp apple cider vinegar
2 tsp vanilla extract
1 apple, peeled and diced
Prepare the tea ahead of time by steeping three teabags in two cups of boiling water until cool.
Preheat oven to 350 F. Grease 13 X 9 baking pan.
Combine the dry ingredients, including the sugar, in a large mixing bowl. In a separate smaller bowl combine the tea, applesauce, vinegar, extract, and the diced apple. Mix the wet ingredients into the dry ingredients, and pour the batter into the prepared pan.
Bake for 25 minutes or until toothpick inserted in the center comes out free of crumbs.
Vegan Oatmeal Cranberry Muffins
Ingredients:
1 cup of all purpose flour
1 cup of oatmeal flour*
1 cup of soaked, dried cranberries, preferably sweetened
1/2 cup sugar
3 1/2 teaspoon baking powder
egg substitute to equal one egg
1/4 teaspoon salt (may be omitted)
3/4 cup soy or rice milk
1/3 cup neutral-tasting oil
a handful of sunflower seeds, chopped almonds, etc.
Directions:
*To make oatmeal flour, whizz oatmeal in a food processor until finely ground
Pre-heat oven to 400 degrees F.
Combine dry ingredients in a medium-sized bowl. Add wet ingredients, adding the egg replacer first. Add cranberries. Add seeds and/or nuts. Fold in until the batter is just moist; do not over-mix.
Fill prepared muffin cups 2/3 of the way full. Bake at 400 degrees for 18 to 22 minutes or until light brown. Let cool in pan for one minute; remove from pan to finish cooling.
Soy protein powder may substitute for a small part of the flour to boost the amount of protein in each muffin.
Serves: 12
Preparation time: 15
Vegan Blueberry Bran Muffins
Ingredients:
1-1/2 cups wheat bran
1 cup nondairy milk
2/3 cups brown sugar
6 tablespoons applesauce
1/2 teaspoon vanilla
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup blueberries (OR 1/2 cup raisins OR 1 chopped apple OR any combination of any fruit/nut of your choice!)
Directions:
1. In a bowl, combine wheat bran and milk; let stand for 10 minutes.
2. In another bowl, beat brown sugar, applesauce, vanilla. Add to wheat bran mixture.
3. In another bowl, sift together flour, baking soda, baking powder, and salt.
4. Add wet ingredients to dry. Fold in blueberries (or filling of your choice)
5. Bake at 350 degrees F for 16 to 20 minutes!
Makes: 12 muffins, Preparation time: 15 minutes, Baking time: 20 minutes
source: www.vegweb.com , http://www.foodaphilia.com
Tuesday, July 12, 2011
Irish Cream Pancakes
Ingredients:
1/4 cup vegan coffee creamer (like Silk Hazelnut Creamer; if you use plain, add 1 teaspoon almond extract)
3 tablespoons whiskey
1 tablespoon chocolate syrup
4 teaspoons WARM water
3 teaspoons Ener-G Egg Replacer
2 cups Bisquick-like baking mix (check ingredients)
1 cup nondairy milk
1 teaspoon vegetable oil + extra for pan
4+ drops green food dye (optional)
nondairy whipped topping (optional; like Soyatoo brand)
Directions:
1. Bailey's Irish Cream Substitute: In a bowl or container, thoroughly mix coffee creamer, whiskey, and chocolate syrup.
2. Egg Substitute: In a mixing bowl, mix Ener-G Egg Replacer and WARM water until smooth.
3. Pancakes: In a bowl, combine baking mix, milk, Irish cream substitute, egg substitute, 1 teaspoon vegetable oil, and food coloring; mix until smooth as well.
4. Cooking: In a pan, heat a coin-sized amount of oil over medium heat until slightly hot. Add batter and cook until the pancake starts to bubble and the bottom side of the pancake has become golden. Flip and continue cooking until the other side is golden.
5. Serve warm and topped with whipped cream. Enjoy!
Makes: 10 (4-inch) pancakes; Preparation time: 5 minutes
Source: www.vegweb.com
1/4 cup vegan coffee creamer (like Silk Hazelnut Creamer; if you use plain, add 1 teaspoon almond extract)
3 tablespoons whiskey
1 tablespoon chocolate syrup
4 teaspoons WARM water
3 teaspoons Ener-G Egg Replacer
2 cups Bisquick-like baking mix (check ingredients)
1 cup nondairy milk
1 teaspoon vegetable oil + extra for pan
4+ drops green food dye (optional)
nondairy whipped topping (optional; like Soyatoo brand)
Directions:
1. Bailey's Irish Cream Substitute: In a bowl or container, thoroughly mix coffee creamer, whiskey, and chocolate syrup.
2. Egg Substitute: In a mixing bowl, mix Ener-G Egg Replacer and WARM water until smooth.
3. Pancakes: In a bowl, combine baking mix, milk, Irish cream substitute, egg substitute, 1 teaspoon vegetable oil, and food coloring; mix until smooth as well.
4. Cooking: In a pan, heat a coin-sized amount of oil over medium heat until slightly hot. Add batter and cook until the pancake starts to bubble and the bottom side of the pancake has become golden. Flip and continue cooking until the other side is golden.
5. Serve warm and topped with whipped cream. Enjoy!
Makes: 10 (4-inch) pancakes; Preparation time: 5 minutes
Source: www.vegweb.com
Tuesday, July 5, 2011
Carribean Rice
Recipe submitted by Kristine Foster gfoster@ny.tds.net
Ingredients:
1 cup jasmine rice (uncooked)
1 cup coconut
1/2 can crushed pineapple drained
1/2 red pepper, diced and 2 handfuls cashews
3 scallions, sliced lengthwise, then finely cut diagonally
1/4 -1/2 teaspoon (depending on your tastes) crushed red pepper flakes
1 bottle Arizona Style virgin pina colada beverage
1 8 oz. pkg. mori-nu silken tofu
1 bottle Arizona style pina colada
red food coloring drops to get pinkish color
sea salt & old bay seasoning
Directions:
Put 1st eight ingredients in large glass microwave safe dish and stir to mix well. Cover with wax paper and microwave on high for 5 minutes, then simmer for 18 - 25 minutes or until rice is tender and liquid is absorbed.
To make mock shrimps: soak tofu that has been shaped into little shrimps or prawns in dish with pina colada. add red food coloring so is pink in color like shrimps. Add salt and old bay seaoning to taste. soak for 2 hours. Then roll and coat shrimps with shake and bake seasoning for fish. Bake on cookie sheet sprayed with Pam for 10 minutes (5 on each side), and add to the rice casserole before serving..... Enjoy! Guaren'teed to make you sing; Ay Ay Ay...... I like to Mambo!
Serves: 4-6
Preparation time: 10 mins.
source: www.vegweb.com
Ingredients:
1 cup jasmine rice (uncooked)
1 cup coconut
1/2 can crushed pineapple drained
1/2 red pepper, diced and 2 handfuls cashews
3 scallions, sliced lengthwise, then finely cut diagonally
1/4 -1/2 teaspoon (depending on your tastes) crushed red pepper flakes
1 bottle Arizona Style virgin pina colada beverage
1 8 oz. pkg. mori-nu silken tofu
1 bottle Arizona style pina colada
red food coloring drops to get pinkish color
sea salt & old bay seasoning
Directions:
Put 1st eight ingredients in large glass microwave safe dish and stir to mix well. Cover with wax paper and microwave on high for 5 minutes, then simmer for 18 - 25 minutes or until rice is tender and liquid is absorbed.
To make mock shrimps: soak tofu that has been shaped into little shrimps or prawns in dish with pina colada. add red food coloring so is pink in color like shrimps. Add salt and old bay seaoning to taste. soak for 2 hours. Then roll and coat shrimps with shake and bake seasoning for fish. Bake on cookie sheet sprayed with Pam for 10 minutes (5 on each side), and add to the rice casserole before serving..... Enjoy! Guaren'teed to make you sing; Ay Ay Ay...... I like to Mambo!
Serves: 4-6
Preparation time: 10 mins.
source: www.vegweb.com
Saturday, July 2, 2011
Mandarin Coconut Whipped Pie
Ingredients:
Crust:
1 1/2 cup flour
1/2 teaspoon salt
2 tablespoons sugar
1/2 cup coconut oil
3 tablespoons vanilla soy milk
Filling:
1 banana
1 cup silken tofu
1/4 cup coconut oil
1/2 package Sour Supreme vegan sour cream (about 6 oz, or 1 cup volume)
1/2 cup margarine (unsalted)
1 egg equivalent (flax seed derived)
6 tablespoons sugar
1/4 cup flour
1 teaspoon vanilla
1/4 cup orange juice
1 cup shredded coconut
1 8oz. can mandarin oranges, drained
low sugar apricot jam (optional topping)
Directions:
Preheat oven to 425 F.
Mix together all crust ingredients, press into 9-in pie pan. Extend crust to the sides of the pan, also. Bake for 10 minutes. take out, and set aside. Reduce heat to 360 F. Cool pre-baked crust for 15 minutes (make filling).
Combine all ingredients listed above up to and including the 1/4 cup flour:
Mash together by hand first, to make banana small. Then beat, starting with lowest setting and increasing to fastest setting. Fold in the vanilla and orange juice, then beat again. Fold in the coconut and mandarin oranges. Pour into the cooled crust.
Bake at 360 for 45 minutes, then turn off oven and let pie stay in oven for 1 hour. Take out, cool for another hour, on the kitchen counter, covered.
Refrigerate. May be eaten at any time, best after refrigeration (because its more refreshing!)
I didn't make any topping for it, but low-vegan sugar apricot jam tastes well with it.
Serves: 8
Preparation time: 1 hour 15 minutes (plus cooling time)
Crust:
1 1/2 cup flour
1/2 teaspoon salt
2 tablespoons sugar
1/2 cup coconut oil
3 tablespoons vanilla soy milk
Filling:
1 banana
1 cup silken tofu
1/4 cup coconut oil
1/2 package Sour Supreme vegan sour cream (about 6 oz, or 1 cup volume)
1/2 cup margarine (unsalted)
1 egg equivalent (flax seed derived)
6 tablespoons sugar
1/4 cup flour
1 teaspoon vanilla
1/4 cup orange juice
1 cup shredded coconut
1 8oz. can mandarin oranges, drained
low sugar apricot jam (optional topping)
Directions:
Preheat oven to 425 F.
Mix together all crust ingredients, press into 9-in pie pan. Extend crust to the sides of the pan, also. Bake for 10 minutes. take out, and set aside. Reduce heat to 360 F. Cool pre-baked crust for 15 minutes (make filling).
Combine all ingredients listed above up to and including the 1/4 cup flour:
Mash together by hand first, to make banana small. Then beat, starting with lowest setting and increasing to fastest setting. Fold in the vanilla and orange juice, then beat again. Fold in the coconut and mandarin oranges. Pour into the cooled crust.
Bake at 360 for 45 minutes, then turn off oven and let pie stay in oven for 1 hour. Take out, cool for another hour, on the kitchen counter, covered.
Refrigerate. May be eaten at any time, best after refrigeration (because its more refreshing!)
I didn't make any topping for it, but low-vegan sugar apricot jam tastes well with it.
Serves: 8
Preparation time: 1 hour 15 minutes (plus cooling time)
Thursday, June 30, 2011
Spicy Lentils and Rice
Ingredients:
3/4 cup red lentils
1/4 cup brown lentils
1 cup rice
salt for seasoning
1 tablespoon chilli powder (or as desired)
600 ml of water and stock
Directions:
1) Allow red lentils to soak for one hour or overnight
2) Cook the rice seperately, drain and put to one side
3) Combine the remaining ingredients in a pot bringing
the mixture to a boil, and then simmer for about an hour. Keep an eye on the process - do not allow the mixture to burn, add water as necessary.
4) Combine the rice with the lentil mixture and stir well. Season with salt the individual dishes.
Each serving, of approximately two cups, is approximately 500 calories. The meal is nutritious as it combines both grain and protein, and the chilli powder facilitates ones metabolism process. The amount made can be halved or doubled and the mixture can be frozen.
Serves: 4
Preparation time: 2 hours
3/4 cup red lentils
1/4 cup brown lentils
1 cup rice
salt for seasoning
1 tablespoon chilli powder (or as desired)
600 ml of water and stock
Directions:
1) Allow red lentils to soak for one hour or overnight
2) Cook the rice seperately, drain and put to one side
3) Combine the remaining ingredients in a pot bringing
the mixture to a boil, and then simmer for about an hour. Keep an eye on the process - do not allow the mixture to burn, add water as necessary.
4) Combine the rice with the lentil mixture and stir well. Season with salt the individual dishes.
Each serving, of approximately two cups, is approximately 500 calories. The meal is nutritious as it combines both grain and protein, and the chilli powder facilitates ones metabolism process. The amount made can be halved or doubled and the mixture can be frozen.
Serves: 4
Preparation time: 2 hours
Monday, June 27, 2011
Mango peach smoothie
Ingredients:
1 (6 ounce) package vegan peach yogurt
1 cup frozen mango
1 cup frozen peaches
1 banana
2 teaspoons sweetener (I use pure via)
1 cup orange juice
1/2 cup vanilla nondairy milk (I use soy)
1/4 cup vegan whipped cream, optional
Directions:
1. Blend ingredients, except whipped cream, together thoroughly in blender.
2. Top with vegan whipped cream, if desired.
Makes: 2 smoothies, Preparation time: 2 mins
1 (6 ounce) package vegan peach yogurt
1 cup frozen mango
1 cup frozen peaches
1 banana
2 teaspoons sweetener (I use pure via)
1 cup orange juice
1/2 cup vanilla nondairy milk (I use soy)
1/4 cup vegan whipped cream, optional
Directions:
1. Blend ingredients, except whipped cream, together thoroughly in blender.
2. Top with vegan whipped cream, if desired.
Makes: 2 smoothies, Preparation time: 2 mins
Friday, June 24, 2011
Salsa de Llaja
Ingredients:
3 lbs fresh or canned tomatoes
1 small bunch fresh or 1.5 tablespoon dried cilantro (this is also called
fresh coriander or Chinese parsley)
1 small bunch scallions (you may substitute 1 medium onion)
1/3 cup red wine vinegar
4 cloves garlic
7-10 tomatillos (optional - see Note)
10-20 Fresh hot peppers (serrano or jalapeno peppers or a mixture)
Directions:
This is a very hot Mexican style salsa picante. Traditionally, it is eaten as a dip with tortilla chips, or spooned over anything that needs spicing up.
The name comes from most peoples first response to it - YAA HAAA. I aint kiddin about it being HOT.
The recipe is original. I would prefer, howe'ver, to call it traditional, as there is nothing particularly unusual about it.
Procedure:
1. Deseed the tomatoes and press out most of the liquid. The more you squeeze the tomatoes, the less liquid the salsa will be. Chop them moderately fine (1/4 inch or so). Put in a NON METALLIC bowl or jar.
2. If you are using fresh cilantro, wash it and discard the stems. Chop the leaves and add to the tomatoes. If you're using dried, just dump it in.
3. Chop the scallions, garlic and tomatillos and add.
4. Deseed the peppers (see Note), chop finely, and add.
5. Add the vinegar and mix well. If you are using dried cilantro, let it sit for a few minutes to let the dried leaves soften.
6. This is can be served immediately, although the flavors will be better mixed after a few hours in the refrigerator. It will keep indefinitely if refrigerated.
Notes:
1. Squeezing tomatoes is fun, but they tend to squirt. Watch your aim.
2. I have heard it said that tomatillos should be lightly steamed or microwaved before being added. I don't notice any difference either way.
3. Fresh hot peppers are a bit dangerous to handle. The oil that makes them HOT seems to stay on your hands forever. WASH YOUR HANDS with lots of soap after cutting them up and before touching your eyes or nose. Under NO circumstances use your thumbnail to scrape out the seeds. I did once and regretted it for a week. Some cookbooks insist that you wear rubber gloves while handling the peppers; I think this is a bit extreme. Do be careful, though.
4. This is supposed to be HOT. If you don't like this strength, feel free to reduce the number of peppers. Note also that the salsa will mellow a bit after a day or so in the refrigerator.
Note also that peppers may vary drastically in hotness depending on growing conditions. Taste to make sure. To check peppers for hotness, don't just pop a chunk in your mouth. If you do, all you will taste is hot. Put a small piece of the pepper on a tortilla chip, and eat the whole thing.
5. You can use pickled peppers here, but the taste is quite different, and, to my taste, far inferior. I prefer the taste of canned tomatoes, though. Around here (the Washington, D. C. area), it seems like all you can get fresh are the dreaded orange tennis ball tomatoes.
6. Just about any kind of capsicum pepper can be added. Different peppers will give different tastes. Experiment! Note that the serrano or jalapeno peppers mentioned above are quite small - reduce the number appropriately if you use larger peppers. The general rule for peppers is the smaller and greener it is, the hotter it is. Pepinos (very small and green) are spectacularly hot, while red bell peppers have practically no heat.
7. Dont let anything metallic sit in the salsa for any length of time. Metal (even stainless steel!) will cause an off taste as it dissolves.
3 lbs fresh or canned tomatoes
1 small bunch fresh or 1.5 tablespoon dried cilantro (this is also called
fresh coriander or Chinese parsley)
1 small bunch scallions (you may substitute 1 medium onion)
1/3 cup red wine vinegar
4 cloves garlic
7-10 tomatillos (optional - see Note)
10-20 Fresh hot peppers (serrano or jalapeno peppers or a mixture)
Directions:
This is a very hot Mexican style salsa picante. Traditionally, it is eaten as a dip with tortilla chips, or spooned over anything that needs spicing up.
The name comes from most peoples first response to it - YAA HAAA. I aint kiddin about it being HOT.
The recipe is original. I would prefer, howe'ver, to call it traditional, as there is nothing particularly unusual about it.
Procedure:
1. Deseed the tomatoes and press out most of the liquid. The more you squeeze the tomatoes, the less liquid the salsa will be. Chop them moderately fine (1/4 inch or so). Put in a NON METALLIC bowl or jar.
2. If you are using fresh cilantro, wash it and discard the stems. Chop the leaves and add to the tomatoes. If you're using dried, just dump it in.
3. Chop the scallions, garlic and tomatillos and add.
4. Deseed the peppers (see Note), chop finely, and add.
5. Add the vinegar and mix well. If you are using dried cilantro, let it sit for a few minutes to let the dried leaves soften.
6. This is can be served immediately, although the flavors will be better mixed after a few hours in the refrigerator. It will keep indefinitely if refrigerated.
Notes:
1. Squeezing tomatoes is fun, but they tend to squirt. Watch your aim.
2. I have heard it said that tomatillos should be lightly steamed or microwaved before being added. I don't notice any difference either way.
3. Fresh hot peppers are a bit dangerous to handle. The oil that makes them HOT seems to stay on your hands forever. WASH YOUR HANDS with lots of soap after cutting them up and before touching your eyes or nose. Under NO circumstances use your thumbnail to scrape out the seeds. I did once and regretted it for a week. Some cookbooks insist that you wear rubber gloves while handling the peppers; I think this is a bit extreme. Do be careful, though.
4. This is supposed to be HOT. If you don't like this strength, feel free to reduce the number of peppers. Note also that the salsa will mellow a bit after a day or so in the refrigerator.
Note also that peppers may vary drastically in hotness depending on growing conditions. Taste to make sure. To check peppers for hotness, don't just pop a chunk in your mouth. If you do, all you will taste is hot. Put a small piece of the pepper on a tortilla chip, and eat the whole thing.
5. You can use pickled peppers here, but the taste is quite different, and, to my taste, far inferior. I prefer the taste of canned tomatoes, though. Around here (the Washington, D. C. area), it seems like all you can get fresh are the dreaded orange tennis ball tomatoes.
6. Just about any kind of capsicum pepper can be added. Different peppers will give different tastes. Experiment! Note that the serrano or jalapeno peppers mentioned above are quite small - reduce the number appropriately if you use larger peppers. The general rule for peppers is the smaller and greener it is, the hotter it is. Pepinos (very small and green) are spectacularly hot, while red bell peppers have practically no heat.
7. Dont let anything metallic sit in the salsa for any length of time. Metal (even stainless steel!) will cause an off taste as it dissolves.
Monday, June 20, 2011
Tomato and Basil Pasta
Ingredients:
1 pound whole-wheat spaghetti or thin spaghetti
4 tablespoons olive oil
1 pint cherry tomatoes, halved
2 cloves garlic, minced
salt and pepper, to taste
fresh basil, to taste (I use 2 tablespoons prepared basil)
Directions:
1. Cook whole-wheat spaghetti according to package directions (make sure to salt the pasta water!).
2. Heat the olive oil in a skillet over medium heat. While skillet heats, add tomatoes to pan. Add garlic to skillet and season with salt and pepper.
3. Saute the mixture until tomatoes are blistered and garlic is fragrant (be careful not to burn the garlic!). Drain pasta, reserving 1/2 cup cooking water.
4. Return pasta to pot and add the tomato mixture. If you like a thinner sauce, add water to desired consistency. Add basil and toss.
Source of recipe: I modified this from a recipe in Better Homes and Gardens.
Makes: 4 to 6 servings, Preparation time: 10 minutes, Cooking time: 20 minutes
1 pound whole-wheat spaghetti or thin spaghetti
4 tablespoons olive oil
1 pint cherry tomatoes, halved
2 cloves garlic, minced
salt and pepper, to taste
fresh basil, to taste (I use 2 tablespoons prepared basil)
Directions:
1. Cook whole-wheat spaghetti according to package directions (make sure to salt the pasta water!).
2. Heat the olive oil in a skillet over medium heat. While skillet heats, add tomatoes to pan. Add garlic to skillet and season with salt and pepper.
3. Saute the mixture until tomatoes are blistered and garlic is fragrant (be careful not to burn the garlic!). Drain pasta, reserving 1/2 cup cooking water.
4. Return pasta to pot and add the tomato mixture. If you like a thinner sauce, add water to desired consistency. Add basil and toss.
Source of recipe: I modified this from a recipe in Better Homes and Gardens.
Makes: 4 to 6 servings, Preparation time: 10 minutes, Cooking time: 20 minutes
Sunday, June 19, 2011
Sweet Potatoes with Apples and Walnuts
Ingredients:
2 large or 4 smaller sweet potatoes, peeled and diced
2 Granny Smith apples, peeled and diced
1 cup sweetener (I use 1/2 cup brown rice syrup and 1/2 cup maple syrup, or 1 cup brown sugar)
1/2 cup vegan margarine (I use Earth Balance)
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg (I use freshly grated)
1 cup chopped walnuts
Directions:
1. Preheat oven to 350 degrees F. Steam the sweet potatoes for 10 minutes or until slightly tender, but not cooked through. Rinse with cold water and drain thoroughly. Place the sweet potatoes in a large mixing bowl with the apples.
2. In a frying pan, combine remaining ingredients, except walnuts. Boil for at least 1 minute, then add walnuts. Boil for at least another minute.
3. Pour mixture over potatoes and apples and mix well. Bake for 45 minutes uncovered.
Makes: 8 servings, Preparation time: 10 minutes, Cooking time: 20 minutes
2 large or 4 smaller sweet potatoes, peeled and diced
2 Granny Smith apples, peeled and diced
1 cup sweetener (I use 1/2 cup brown rice syrup and 1/2 cup maple syrup, or 1 cup brown sugar)
1/2 cup vegan margarine (I use Earth Balance)
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg (I use freshly grated)
1 cup chopped walnuts
Directions:
1. Preheat oven to 350 degrees F. Steam the sweet potatoes for 10 minutes or until slightly tender, but not cooked through. Rinse with cold water and drain thoroughly. Place the sweet potatoes in a large mixing bowl with the apples.
2. In a frying pan, combine remaining ingredients, except walnuts. Boil for at least 1 minute, then add walnuts. Boil for at least another minute.
3. Pour mixture over potatoes and apples and mix well. Bake for 45 minutes uncovered.
Makes: 8 servings, Preparation time: 10 minutes, Cooking time: 20 minutes
Wednesday, June 15, 2011
Veggie Tofu Scramble
Ingredients (use vegan versions):
1 small onion finely chopped
1 red pepper finely chopped
1 link soy-sausage
1 cup spinach finely chopped
1/2 block tofu
2 Tablespoons olive oil
1 small clove garlic minced
salt, pepper, your choice of seasoning
Directions:
- Heat 1 Tablespoon olive oil in a pan over medium heat
- Add onion, season and saute
- Add sausage and stir
- In a separate small pan, heat olive oil over medium heat
- Add tofu and garlic
- Break up in pan, season and cover
- In pan with onions, add red pepper and spinich and season lightly
- Add tofu and stir
Serve alone or with pita bread and lebneh (recommended)
Serves: 3ish
Preparation time: 10-15 minutes
1 small onion finely chopped
1 red pepper finely chopped
1 link soy-sausage
1 cup spinach finely chopped
1/2 block tofu
2 Tablespoons olive oil
1 small clove garlic minced
salt, pepper, your choice of seasoning
Directions:
- Heat 1 Tablespoon olive oil in a pan over medium heat
- Add onion, season and saute
- Add sausage and stir
- In a separate small pan, heat olive oil over medium heat
- Add tofu and garlic
- Break up in pan, season and cover
- In pan with onions, add red pepper and spinich and season lightly
- Add tofu and stir
Serve alone or with pita bread and lebneh (recommended)
Serves: 3ish
Preparation time: 10-15 minutes
Sunday, June 12, 2011
Kick-Ass Tofu Pesto Sandwiches
Ingredients (use vegan versions):
Pesto:
1 to 2 garlic cloves, to taste
2 cups fresh basil
1/3 cup pine nuts
1/2 teaspoon salt
1 tablespoon olive oil
1 teaspoon balsamic vinegar
Tofu Steaks:
1 (12-ounce) block extra-firm tofu
Tofu Steak Marinade:
1 cup vegetable oil
2 tablespoons white wine vinegar
1 tablespoon lemon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
The Sandwiches:
sourdough bread (or any kind you like, but sourdough really complements the flavor)
spinach leaves
Roma tomatoes, sliced
avocado, sliced
sprouts
Veganaise or other vegan mayo(optional)
Directions:
Pesto:
1. Chop garlic in a food processor, then add the basil, pine nuts, and salt, chop. Drizzle in olive oil and balsamic vinegar while the food processor is running. Refrigerate over night.
Tofu Steaks:
2. Cut one block of tofu in half width-wise, then cut the halves in thirds (if that makes sense? Or to whatever size will work best with the bread you're using.) Put the tofu steaks in a container in a single layer.
Tofu Steak Marinade:
3. In a bowl, mix together oil, white wine vinegar, lemon pepper, garlic powder, onion powder, and paprika. Pour over your tofu steaks. Let them hang out in the fridge with your pesto overnight. (The pesto and Tofu steaks are better if they sit overnight but it's not necessary if you want them right now. Of course you can use a store bought marinade for the steaks, and/or store bought vegan pesto.)
The Sandwiches:
Now that you've patiently waited for you tofu and pesto to become delicious you will be rewarded with sandwiches.
4. Heat a frying pan or skillet over medium heat. Fry the tofu steaks for a few minutes on each side, until their slightly browned. Set them aside.
5. On each side of sourdough bread, spread a generous amount of pesto. On one slice of bread, layer spinach on top of that, then sliced Roma tomatoes, tofu steaks, avocado slices, and sprouts. On the other slice of bread, spread with some vegan mayonnaise.
6. Fry the sandwiches over medium heat until they're nice and golden brown on each side, I like to use the same pan the tofu was fried in for a little extra flavor. (A panini grill or whatever would work too if you don't want to pan fry them.) Enjoy!
Source of recipe: The pesto recipe is from Vegan Brunch. The rest isn't.
Makes: 2 Sandwiches (or 4 smaller sandwiches), Preparation time: 10 min (or 24hrs), Cooking time: 10 minutes
Pesto:
1 to 2 garlic cloves, to taste
2 cups fresh basil
1/3 cup pine nuts
1/2 teaspoon salt
1 tablespoon olive oil
1 teaspoon balsamic vinegar
Tofu Steaks:
1 (12-ounce) block extra-firm tofu
Tofu Steak Marinade:
1 cup vegetable oil
2 tablespoons white wine vinegar
1 tablespoon lemon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
The Sandwiches:
sourdough bread (or any kind you like, but sourdough really complements the flavor)
spinach leaves
Roma tomatoes, sliced
avocado, sliced
sprouts
Veganaise or other vegan mayo(optional)
Directions:
Pesto:
1. Chop garlic in a food processor, then add the basil, pine nuts, and salt, chop. Drizzle in olive oil and balsamic vinegar while the food processor is running. Refrigerate over night.
Tofu Steaks:
2. Cut one block of tofu in half width-wise, then cut the halves in thirds (if that makes sense? Or to whatever size will work best with the bread you're using.) Put the tofu steaks in a container in a single layer.
Tofu Steak Marinade:
3. In a bowl, mix together oil, white wine vinegar, lemon pepper, garlic powder, onion powder, and paprika. Pour over your tofu steaks. Let them hang out in the fridge with your pesto overnight. (The pesto and Tofu steaks are better if they sit overnight but it's not necessary if you want them right now. Of course you can use a store bought marinade for the steaks, and/or store bought vegan pesto.)
The Sandwiches:
Now that you've patiently waited for you tofu and pesto to become delicious you will be rewarded with sandwiches.
4. Heat a frying pan or skillet over medium heat. Fry the tofu steaks for a few minutes on each side, until their slightly browned. Set them aside.
5. On each side of sourdough bread, spread a generous amount of pesto. On one slice of bread, layer spinach on top of that, then sliced Roma tomatoes, tofu steaks, avocado slices, and sprouts. On the other slice of bread, spread with some vegan mayonnaise.
6. Fry the sandwiches over medium heat until they're nice and golden brown on each side, I like to use the same pan the tofu was fried in for a little extra flavor. (A panini grill or whatever would work too if you don't want to pan fry them.) Enjoy!
Source of recipe: The pesto recipe is from Vegan Brunch. The rest isn't.
Makes: 2 Sandwiches (or 4 smaller sandwiches), Preparation time: 10 min (or 24hrs), Cooking time: 10 minutes
Friday, June 10, 2011
Vegan Spirulina Pesto
Ingredients (use vegan versions):
2 cups organic basil
1 cup ground/powdered white sesame seeds
1/2 cup white miso
1 teaspoon peanut butter
1 clove garlic
1-11/2 cup water
1/4 teaspoon Spirulina
Directions:
Serves: 2.
Preparation time: 5 min.
Cut stems and wash Basil. Grind sesame seeds in coffee grinder to a powder equalling 1 cup.
Add all dry ingredients to blender adding water gradually to desired consistency with blender running.
*Turn off blender then add spirulina powder to desired color.
Source: Margaret/Dennis Malone
2 cups organic basil
1 cup ground/powdered white sesame seeds
1/2 cup white miso
1 teaspoon peanut butter
1 clove garlic
1-11/2 cup water
1/4 teaspoon Spirulina
Directions:
Serves: 2.
Preparation time: 5 min.
Cut stems and wash Basil. Grind sesame seeds in coffee grinder to a powder equalling 1 cup.
Add all dry ingredients to blender adding water gradually to desired consistency with blender running.
*Turn off blender then add spirulina powder to desired color.
Source: Margaret/Dennis Malone
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