Hot Pepper Green Beans

If you substitute 8 ounces of tofu for 8 ounces of vegetables it makes a great main dish for 2-3 with rice.

1 pound fresh green beans, stemmed
4 garlic cloves, minced
1/2 cup chopped green onions
2 fresh chiles, seeded and finely chopped (I use serrano chilis)
1 tablespoon fermented black beans, rinsed
3 tablespoons rice vinegar
2 tablespoons tamari soy sauce
1 1/2 teaspoons cornstarch
1 tablespoon sugar or a liquid sweetener
2-3 tablespoons mirin
3 tablespoons peanut or vegetable oil

Steam green beans for 2 minutes. Set aside.

In a small bowl, combine the garlic, green onions, chiles, and fermented black beans. In another small bowl combine the vinegar, soy sauce, cornstarch, sugar and rice wine.

Heat the oil in a wok, add the black bean mixture, and stir-fry for a minute. Add the green beans and stir-fry for about 5 minutes. Mix in the rice vinegar mixture and continue to stir-fry just until the beans are coated. Serve at once.

Serves 4-6

Adapted from Sundays at Moosewood Restaurant by The Moosewood Collective

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

Seitan Turkey

Basic Instant Gluten recipe

1/2 cup instant vital wheat gluten flour
1/2 cup water

Stir the two ingredients together. Knead for 5 minutes - and don't skimp on the kneading time. Use this dough with the Faux Turkey recipe below.

Faux Turkey recipe

2 cups water
3 tbsp nutritional yeast
2 tbsp tamari
1 tsp vegan Worcestershire sauce
1 tsp onion powder
1/2 tsp salt
1/2 tsp dried sage
1/2 tsp dried thyme

Bring all ingredients to a boil in a large saucepan. Slice the gluten into steaks, chunks, strips or leave whole and add to the broth. Lower heat, cover and let simmer for about an hour, making certain to stir it every 10 minutes. Let the broth reduce completely. For a chewier texture, after you have boiled the seitan "turkey", bake at 350 degrees F for 30 minutes in a lightly oiled pan.

This makes a rather small portion (2 large or 4 small servings), but it is easily doubled or tripled. I doubled it recently and it came out fine. I haven't left the seitan whole before, I've only sliced it into strips, so I'm not sure how it comes out when left whole.

Adapted from La Dolce Vegan! by Sarah Kramer

Vegan Pizza Crust

Ingredients:

1 tablespoon yeast
1/2 cup lukewarm water
1 teaspoon salt
2 tablespoons vegetable oil or melted vegan margarine (both work fine)
1 1/4 cups all-purpose flour

Directions:

1. Preheat oven 425 degrees Fahrenheit. Mix the yeast with the lukewarm water until the yeast is dissolved. Let it stand for a couple minutes.
2. Add the salt and vegetable oil/melted margarine. Mix. Add the flour, and mix.
3. Roll out the dough, and place on pan or stone. Put it in the oven for 5 minutes.
4. Take it out and rub vegetable oil over it. Add toppings, and cook for 10 to 15 more minutes.

Preparation Time:
10 minutes, Cooking time: 15 to 20 minutes

Cooking Time:
15 to 20 minutes

Servings:
1

Source of the recipe: 

http://vegweb.com/recipes/easy-yummy-and-quick-pizza-crust

Green Olive Pesto

Submitted by Mylène

1-1/2 cups jumbo green olives, pitted
1/2 a medium-sized red onion, finely chopped
1/4 cup pine nuts or walnuts
1-3 cloves garlic, minced
1/2 cup extra virgin olive oil
a pinch of freshly-ground black pepper

In a blender or food processor, combine olives, onion, pine nuts (or walnuts) and garlic and blend I minute. While processing, slowly pour in olive oil until a smooth and thick paste formsl. Let sit for 30-60 minutes before using so that the ingredients can "mesh".

source: vegpeople recipes

Vegan Tartar Sauce

Ingredients:

1 cup vegenaise
1 T minced green onion, shallot, or onion (whatever you have on hand)
1 1/2 t minced dill pickles
1 1/2 t capers, chopped a bit
1 1/2 t sweet pickle relish, drained (optional, but good if you choose to add it)
A dash lemon juice, just to point up the flavor
A dash of hot pepper sauce (optional)
1 T chives

Mix it all together and serve.

Black Bean Burgers

Ingredients:

    3 (16 ounce) cans black beans, rinsed and drained
    1 1/2 cups uncooked regular oats
    1 medium onion, chopped
    2 jalapeno peppers, seeded and chopped finely
    2 cloves garlic, minced
    3/4 cup fresh cilantro, roughly chopped
    1/4 cup applesauce
    1 teaspoon salt
    1/4 cup flour
    1/4 cup cornmeal
    vegetable oil

Directions:

1. Coarsely mash beans with a fork.  Combine beans and next 7 ingredients (through salt).  Shape into 8 patties.

2. Stir together flour and cornmeal and dredge patties in mixture.

3. Cook patties in hot oil in a large non-stick skillet over medium-high heat until each side is lightly browned.  Drain on paper towels.

Serves: 8, Preparation time: 15 minutes

Spicy Fries

Ingredients:

    3 large potatoes, cut into wedges
    2 tablespoons olive oil
    1/2 tablespoon chili powder
    1/2 tablespoon salt
    1/2 tablespoon pepper
    1 teaspoon oregano
    1 teaspoon dry mustard
    1/4 teaspoon cayenne pepper

Directions:

1. Preheat the oven to 450 degrees F.

2. Add all ingredients to a large tupperware container, seal lid, and toss to coat potatoes evenly.

3. Spread onto a baking sheet and bake for 30-40 minutes, tossing every 15 minutes or so.

Serves: 4, Preparation time: 40 minutes

Vegan Cheeseburger Sub

Ingredients:

    1 package veggie burger crumbles
    2 tablespoons oil
    1 small chopped onion
    1 teaspoon garlic powder
    1 teaspoon seasoned salt
    pepper to taste
    1/4 cup Dragonflys uncheese mix
    1/2 cup water
    4 vegan sub rolls
    8 tablespoons vegan mayonnaise (Vegenaise)
    8 tablespoons ketchup
    lettuce, tomato, pickle (optional)
    1/2 cup grated vegan cheddar or vegan mozzarella cheese

Directions:

Preheat oven to 350 degrees Fahrenheit. Heat oil in skillet.  Add burger crumbles and chopped onion and cook over medium heat until onions are cooked. Meanwhile, stir together uncheese mix and water in a sauce pan until thickened. Add garlic powder,salt and pepper to burger mixture, then stir in cheese sauce. Remove from heat.  Slice open sub rolls and add 2tbs each of the Vegenaise and ketchup. Divide burger mixture between rolls and sprinkle with shredded cheddar. Bake in oven until cheese melts. Remove from oven and add lettuce tomato and pickles if desired. Bon Apetite!

Makes: 4 servings, Preparation time: 10 minutes, Cooking time: 30 minutes

source: http://vegweb.com/index.php?topic=27736.0

Amazing Veggie Pasta Sauce

Ingredients:

    1 can diced tomatoes
    1/2 cup of sliced mushrooms
    1 finely chopped onion
    1 chopped zucchini
    1/2 a chopped eggplant (optional)
    1/2 teaspoon cumin
    1/2 teaspoon cardamom
    1 clove garlic, crushed
    olive oil or extra virgin olive oil (cold pressed if available)
    1 teaspoon paprika
    1/2 teaspoon smoked paprika (optional)
    1/4 cup chopped coriander
    250g of any Italian pasta (spaghetti, shells or spirals)

Directions:

1. Heat some olive oil in a frying pan and add onion.  When onion has been fried for a few minutes, add zucchini and put the lid on.

2. Boil some water and add the pasta.  Keep an eye on it while doing the other steps and remember to turn it off and drain when its done.

3. When zucchini has cooked and onion has browned add mushrooms. Mix the crushed garlic with a tiny bit of olive oil and add to the fried vegetables.  Stir in the coriander and once the mushroom is completely cooked turn the heat off.

4. Add the can of dried tomatoes and cooked pasta.  Add the spices and stir until the sauce is hot.

ENJOY!

Preparation time: 15 minutes

Delicious Eggplant with Coconut Milk

Ingredients:

    2-3 Chinese eggplants (long thin eggplant)
    1 can coconut milk
    4 minced garlic cloves
    1/2 sliced red onion
    1 teaspoon finely minced ginger
    5 fresh basil leaves (shredded)
    oil for sautéing
    mint leaves for garnish

Directions:

1) Slice the Chinese eggplants with a diagonal cut into 1/2-inch thick round slices.  Its important to use Chinese eggplants -- regular eggplants take a long time to cook and are not as sweet as Chinese ones.

2) Heat a wok or saute pan with some oil (approx. 1 tbsp) at medium-high heat.

3) Add onions, garlic and ginger.  Saute for approx 2-3 minutes.  Add salt & pepper to taste.  Try adding a dash of nutmeg as well -- it really brings out the flavour of the red onion.

4) Add approx. 3-4 tablespoons more oil to the pan, and add the eggplant.  Saute until the eggplants become soft with still some hard spots.

5) Add 1 can of coconut milk.  Reduce heat to a vigorous simmer.  Add shredded basil leaves.  Simmer approx.  10-15 minutes so the sauce thickens and the eggplants are entirely soft.  Add salt + pepper to taste.

Garnish with mint leaves and serve with hot steamed rice (Basmati is very good with this dish).  This is one of my favourite dishes to make -- and so easy!  Enjoy.

Serves: 4

Preparation time: 30 mins

source of recipe: http://vegweb.com/index.php?topic=8791.0

Vegan Peanut Butter Pancakes

Ingredients:

1-1/4 cups all-purpose flour
2-1/2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup nondairy milk
1/3 cup water
1/4 cup peanut butter
1 egg equivalent, prepared (ex. EnerG Egg Replacer)
1/2 teaspoon vanilla extract

Directions:

1. In a bowl, combine flour, sugar, baking powder and salt.

2. In a separate bowl combine nondairy milk, water, peanut butter, egg replacer, and vanilla extract; beat until smooth.

3. Pour wet ingredients into dry and mix well.

4. Grease a hot griddle. Pour 3 to 4 tablespoons worth of batter onto griddle; cook for 1 minute or until golden on griddle side. Flip over and cook for another minute or until golden on both sides.

5. Top with favorite syrup, fresh fruit or jam.

Makes: 12 to 14 pancakes
Preparation time: 10 minutes
Cooking time: 20 minutes

Source of recipe: http://vegweb.com/index.php?topic=39969.0

Strawberry Tofu Fruit Dip

Ingredients:

1/2 block (about a cup) soft silken tofu
1/4 cup maple syrup, agave nectar, or brown rice syrup
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla extract
1/2 cup fresh or frozen strawberries

Directions:

Combine all ingredients in blender and blend until smooth. Use as a dip for sliced fruit.

Serves: lots

Preparation time: 10 minutes

Fajita Paella

Ingredients:

1 cup white rice
3 cups water
1 pound firm tofu, cut into strips (defrosted from frozen)
1 red pepper
1 yellow pepper
1 green pepper
2 packets generic fajita seasoning (check vegan-ness)
1 large onion
3 cloves garlic
5 tablespoons oil
2 tablespoons paprika seasoning
1 tablespoon cracked black pepper
salt to taste

Directions:

Find your biggest skillet or Paella-pan. Chop tofu into small cubes and fry in 1 tablespoon oil until golden and brown. Chop the peppers and onion into rough strips, and mince the garlic. Add all of the ingredients to the tofu, give it a good stir, find a suitable lid, and cook on medium low for 20 minutes. No stirring necessary.

Taste some of the rice to ensure its cooked thoroughly and seasoned to your taste, and then serve with some warm crusty bread or some side vegetable.

Makes 4 main-dish servings, or 8 side-dish servings.

Serves: 4

Preparation time: 25 minutes

source of a recipe: http://vegweb.com/index.php?topic=9120.0

Vegan Apricot Bread

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 3 mini loaves

Ingredients:

3 T. ground flax seeds, also known as flax meal
1/4 cup warm water
2 cups all-purpose flour
1 cup sugar
1/2 cup finely ground cashews
1 t. baking powder
1/2 t. baking soda
1 t. salt
1/3 cup plain soy milk
1/2 cup lemon juice
1/4 cup canola oil
1 1/2 cups chopped fresh apricots

Preparation:

1. Preheat the oven to 350 F. Combine the ground flax seeds and water in a small cup, mixing until well combined and goopy. Lightly oil 3 mini loaf pans and set aside.

2. In a large mixing bowl, combine the flour, sugar, ground cashews, baking powder, baking soda and salt. In another mixing bowl, whisk together the soy milk, lemon juice and oil until well combined. Add the wet ingredients and the flax seed mixture to the dry ingredients, mixing until just combined. Fold in the chopped apricots until evenly distributed.

3. Portion the batter into the prepared loaf pans and bake for 25-35 minutes, or until the loaves are golden brown and a toothpick inserted into the center of a loaf emerges clean. Allow bread to cool in the pans on a wire cooling rack. Serve warm, at room temperature, or cold

Addictive Kale and Vegan Italian Sausages

Ingredients:

2 vegan sausage links (Tofurky Italian recommended)
1 onion
1 large head of kale
sea salt (to taste)
red pepper flakes (to taste, I like it spicy)
1 tablespoon olive oil

Directions:

Heat a large pot on medium with olive oil. Slice onion in half to root then thinly slice it. Put in pot with small amount of water. Cover while cooking.

Slice Sausage and toss that in with the onion.

Rinse kale and pull leaves off of the tough stem. Onion and sausage should be cooking good by now. Put all the kale on top of the sausage and onion. Sprinkle salt and red pepper. Cover again. Cook until kale is cooked through to taste. yummy

Serves: 2 (or one big one)

Preparation time: 20 min


Source of recipe: http://vegweb.com/index.php?topic=8445.0

Vegan Red Risotto with Baby Greens

Ingredients:

2 1/4 cups of cooked white rice
10 oz. of favorite tomato/pasta Sauce + 1 oz. of water
1 green pepper
3 garlic cloves
2 portabello mushrooms
1 tablespoon of olive oil
1/4 cup of chopped onion
1 cup of white cooking wine
salt and pepper to taste
1 bag of spring mix baby salad greens
oregano

Directions:

Heat oil in a large skillet--burner should be on medium. Mince garlic; chop green pepper, onion, and mushrooms into bite size pieces. Combine veggies and garlic; place mixture into pan with heated oil in 1/4 amount increments. After all of mixture is in pan, let saute for roughly 3 minutes, stirring occasionally. Pour in vegan wine and stir. Cover with a pan lid and let simmer for about 5 minutes, or until peppers are tender. Spoon in cooked rice and mix together. Pour in tomato sauce, mixing well with rice. Season with salt and pepper. Continue to heat and stir mixture until creamy--if you need to add a little water or oil to reach a tasty consistency, please do!

Arrange baby greens on a plate and top with thoroughly heated risotto. Shake on some oregano onto plate and meal for presentation and a dash of flavor.

This is great with garlic vegan bread!

Serves: 4

Preparation time: 30-45 minutes

Source of recipe: http://vegweb.com/index.php?topic=9091.0

Sesame UnChicken Fingers with Spicy Mustard Dip

Ingredients:

2 packages chicken style or regular seitan
1/2 cup canola or vegetable oil for frying
1/3 cup whole wheat flour
2 teaspoon sesame seeds
1/4 cup dry mustard
2 tablespoon sugar
1/8 teaspoon salt
1/4 cup cider vinegar
1 tablespoon arrowroot dissolved in 1 tablespoon water
1/2 cup vegan mayonnaise (I use Spectrum)

Directions:

Spicy Mustard dip:

In a saucepan, combine the mustard, vegan sugar, and salt. Add the vinegar and dissolved arrowroot, blending well (its very important that you dissolve the arrowroot in the water *before* adding it. Otherwise, the mixture will get lumpy). Cook 2-3 minutes on low, stirring constantly with a whisk or fork, until the mixture thickens. Remove to a small mixing bowl, and refrigerate 10-15 minutes, then stir in vegan mayonnaise, mixing thoroughly with a whisk or fork. Store in refrigerator. Should keep for several days, if not longer. Note: you can use less mayo or more mustard if you like the sauce spicier.

Sesame Seitan:

Slice the seitan into narrow strips or fingers. The thinner and smaller the pieces, the crispier they will get, but I haven't had a problem burning or undercooking them, so you don't need to worry too much about precision here. Combine the flour and sesame seeds (which you can toast lightly, if you like) in a shallow bowl, and dredge the seitan until coated. I find that packaged seitan holds the coating well without additional liquid, but if its not sticking, you can dredge the seitan in a little plain soymilk first, and then coat it in the flour mixture.

Meanwhile, heat the oil in a frying pan. Depending on the depth of your pan, you might need more or less oil; the important thing is that the seitan can be submerged so that all sides brown evenly. When the oil is super hot, carefully place a few of the coated strips at a time in the oil and fry until golden brown (about 5-7 minutes). (To test the oil for hotness, I usually just drop in a teeny broken off piece of the coated seitan and see what happens. The oil should bubble up all around it, but it won't splatter if you use pure oil and a clean pan.) Again, fry to your own taste, but I find that the longer you leave the strips in, the crispier they get. Remove the fried strips from the oil with a metal spatula or slotted metal spoon, and place on paper towels to absorb the extra oil. (You can blot gently, as well.) Repeat until all the seitan is fried. Serve with the mustard dip. You can eat the strips hot, or you can let them cool to room temperature.


Serves: 2-4

Preparation time: 30 min.

Vietnamese Noodle Soup (Pho Chay)

Ingredients:

6 cups (1422 g) water
6x4 in. (12 g) piece of kombu
6 dried (22 g) shiitake mushrooms
2 whole anise stars
2 whole cloves
1 in. piece ginger cut lengthwise
1 medium onion, sliced (110 g)
1 lb (454 g) fresh vegetables: carrots, pak choi, yu choi, nappa cabbage and scallions
1/2 teaspoon salt (1163 mg sodium)
1/4 cup (64 g) soy sauce (3040 mg sodium)
2 seitan steaks, sliced (320 g)
Rice noodles, cooked
Optional condiments: fresh basil, fresh cilantro, lime wedges and bean sprouts

Directions:

1) Soak the kombu and mushrooms in the water for at least 3 hours. Remove the mushrooms; slice them and add them back to the pot. Heat the water; when its almost boiling remove the kombu and discard.

2) Place the anise and cloves in a tea infuser. Add the: tea infuser, ginger and onions to the broth. Reduce heat and simmer for 30 minutes.

3) Meanwhile, lightly steam the vegetables in a large sauce pan. Use a small amount of the broth for liquid. Salt the vegetables.

4) When the broth has finishe'd remove the ginger and tea infuser. Add the soy sauce and seitan. Turn off burner.

5) Place noodles in individual bowls. Top with vegetables and add hot broth. Soup should be eaten hot; if it isn't hot enough heat it with a microwave.

6) Add condiments if desired.

Serves: 10

Preparation time: 4 hours (including soaking time)

Vegan Shamrock Shake

Ingredients:

1 cup non-dairy vanilla ice cream
1/2 cup nondairy milk
1/4 teaspoon mint extract
4 to 5 drops green food coloring (optional)

Directions:

Add all ingredients to food processor or blender. Blend on HIGH until smooth. Pour into glass and enjoy the creamy mintyness.

Makes: 1 serving, Preparation time: 5 minutes

Soymilk Mayo

Ingredients:

1/3 cup soy milk (I use Silk original at home, and Trader Joe's unsweetened at work)
3/4 teaspoon apple cider vinegar, distilled white vinegar, or lemon juice (I prefer vinegar)
1 tablespoon dijon or yellow mustard (not grain mustard)
1/2 teaspoon salt, optional
2/3 cup canola oil
4 tablespoons canola oil, if needed

Directions:

1. Start with soy milk directly from the fridge. Pour in the vinegar, and let it sit for a minute or so. It'll get a little chunky. This is a good thing.

2. With a stick blender, blend the soy milk mixture well. If you don't have a stick blender, use a regular blender. If you have neither, please go and get one, as this requires the high speed of the blender to get the emulsion going.

3. Once the soy milk and vinegar are well blended, plop in the mustard. Blend well. Add the salt. Blend well. Essentially, you're starting to whip some air into the emulsion, and making sure that the initial emulsion is very strong, to stand up to the oil.

4. Then, 1 teaspoon at a time (for the first 3 teaspoons), add the 2/3 cup oil while blending. If you have a stick blender, move it around a bit. Then, add the remaining oil (of the 2/3 cup) in a steady stream, while blending the whole time.

5. In total, it should come together in about 3 minutes. Keep the stick blender moving continuously through the emulsion to get it completely combined. If the mayo is too runny, add the reserved 4 tablespoons oil, 1 tablespoon at a time, until it's to your desired thickness. Chill.

If you substitute olive oil for canola oil, make the mayo a tiny bit more runny than you think you'll want it, because olive oil sets up and thickens in the fridge. This mayo keeps for about a week.

Source of recipe
(just replaced milk with soy milk)

Tofu Dill Dip

Ingredients:

1 block firm tofu (silken best)
2 tablespoon dill weed
1/4 cup lemon juice
1 tablespoon balsamic vinegar
2-4 clove garlic
1 tablespoon miso (mellow)
2-4 tablespoon finely minced onion
water

Directions:

Put all ingredients into blender and blend well. Add water until it is desired consistency. Let sit for flavors to blend.

I use approximations...this isn't a hard and fast recipe. Put in as much or as little as appeals to your individual tastebuds. I find silken tofu is best, regular still tastes good, but the finishe'd product isn't very smooth.

Can be used over a salad, to dip veggies in, or as a topping on potatoes. Has a somewhat sour cream taste to it.

Serves: 4-6

Preparation time: 10 min

Perfect Cinnamon Muffins

Ingredients:

1 egg replacer (I used 1 tablespoon flaxseed meal + 3 tablespoons hot water)
1 1/2 cups flour
1/2 cup organic sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 cup packed brown sugar
2 teaspoons baking powder
1/2 cup nondairy milk (I use almond)
1/2 cup oil

Directions:

1. Preheat oven to 400 degrees F. Mix flaxseed meal and water, and let sit for 10 minutess. While waiting, sift together dry ingredients.

2. Combine egg replacer, milk, and oil in a bowl. Add dry ingredients to this mixture and stir until just moistened.

3. Fill muffin tins 2/3 full and bake for 10-12 minutes.

I just sprinkled cinnamon on top before baking, but you can make some really yummy icing using powdered sugar and nondairy milk, or roll muffins in melted earth balance and then in a cinnamon sugar mix for extra sweetness.

Source of recipe: This recipe was modified from this one: http://www.food.com/recipe/cinnamon-muffins-25969

Makes: 9 muffins, Preparation time: 10 mins, Cooking time: 10-12 mins

Black Olive and Caper Pasta Sauce

Ingredients):

2 14.5 oz cans of stewed tomatoes
3 cloves of garlic
1/2 can of black olives, sliced
1.5 oz of capers [1/2 standard 3+ oz.bottle]
1 teaspoon vinegar
2 tablespoons of fresh parsley
Oregano, basil, Black Pepper and Red Pepper to taste
1/2 medium onion, chopped
2 tablespoons of olive oil
1/2 teaspoon of vegan sugar

Directions:

Sautee garlic and onion until transparent. Then add capers into the olive oil and further sautee. Add the cans of tomatoes, crushing larger pieces. Add olives, vinegar, vegan sugar and all other ingredients.

Cook 1/2 hour uncovered and 1/2 hour partially covered.

Serves: 2

Preparation time: 15 minutes