diyPunks.com Recipes

• Appetizer• Beer/Cider/Wine• Breakfast
• Dessert• Dip/Spread• Drink
• Main Course• Salad• Sandwich
• Sauce• Side Dish• Snack
• Soup

Appetizer

[Back to Top]Annie's Rosemary and Garlic Bread

3 cups bread flour (maybe a bit more if needed for dough consistancy)
1/3 cup olive oil
1 packet active yeast (2 1/4 tsp)
1 1/2 cup lukewarm water (110 degrees)
1/4 chopped fresh rosemary
3 - 6 cloves minced garlic
1 tsp salt
2 tsp kosher salt (or sea salt)
1 tbsp sugar

Mix together the water, yeast, sugar and half of the rosemary. Add 1 tsp salt to the flour, then add the flour and salt to the yeast mixture, slowly, until the dough is able to form a ball. Knead on a well floured board or table for 10 minutes. Place dough in a well oiled bowl, cover, and let sit in a warm place until it doubles in size (about an hour).

Mix together the oil, rosemary and garlic. Punch dough down, and knead a few times to make it easy to handle. Shape dough into 2 loaves and place several inches apart on a baking sheet. Score the loaves and pour the oil mixture on top of them. Sprinkle each loaf with the kosher salt. Allow to rise for 30 minutes.

Pre-heat oven to 350. Bake for 15 minutes, until golden. Tip: place a bowl of cold water in the oven to make it steamy and keep things moist.

[Back to Top]Olive and Sundried Tomato Focaccia Bread

2 tsp dry active yeast
1 1/2 cups warm water
1 tsp dry sweetener
3 cups flour
1 tsp salt

1 1/2 tsp dried rosemary (or 1 tbsp fresh)
1 1/2 tsp dried oregano (or 1 tbsp fresh)
1 tsp sea salt
1/2 tsp black pepper
2 tsp olive oil
1/2 cup kalmata olives, chopped
1/2 cup sundried tomatoes, rehydrated and chopped

In a large bowl, stir together the yeast, warm water and sweetener. Let sit for 10 minutes. Stir in flour and salt until well combined. On a lightly floured surface, knead dough for 6 - 8 minutes. Tranfer dough to a large, lightly oiled bowl. Cover with a cloth and let rise in a warm place until doubled in size, approx 1 - 1 1/2 hour.

Preheat oven to 400. In a small bowl, mix together the rosemary, oregano, salt and pepper. Set aside. Punch down dough and roll out to form a rectangle. Place on a lightly oiled cookie sheet and let rise for 30 minutes. Dimple surface of dough all over with fingertips and brush surface with olive oil. Sprinkle rosemary mixture evenly over dough and top with olives and sundried tomatoes. Bake 15 - 20 minutes or until the edge is browned.

Beer/Cider/Wine

[Back to Top]traditional finnish water-yeast-Kilju

Kilju is a old finnish cheap wine-sort-of mess. taste can be awfull, but you get used to it. has about 10-20% of alcohol when ready, or more, you never know. Crust as fuck!

What you need:

30 l fermenting bin with lid and airlock,
20-30 l of water
6 kg's of granulated sugar
a bag of turbo yeast (not regular baking yest!)


How to:

pour the sugar in the bin. add about 10l of hot water and mix 'till the sugar is completely dissolved. add some lukewarm water so that theres no empty room in the bin left. make sure that the water is finally under 30 celsiuses, otherwise yeast "dies", and the kilju wont ferment!
pour the turbo yeast into the bin.
mix it.
put the lid on the bin, ad a drop of water in the airlock. keep the bin in room temperature.

the mess will start to ferment kinda hard in couple of hours. in about 5 days fermenting has stopped and you have 30 litres of 17% kilju! you can start drinking it now, but if you wait couple of more days, the yeast will descend and kilju will be clearer.

sorry about bad english!

Submitted by Atte (kelmuperse@hotmail.com).  Source: common finnish knowledge

Breakfast

[Back to Top]Banana Pancakes

These damn things come out perfect every time!

1 cup flour
2 tsp baking powder
1 banana, mashed
1 1/4 cups soy milk
1 tbsp sugar
sliced banana for garnish

Mix the flour and baking powder together in a large bowl. IN a small bowl, mash the banana with a fork and add 1/4 cup of the soy milk. Mix until there are no lumps.Stir the banana mixture into the flour mixture. Portion out about 3/4 cup of batter onto a hot, non-stick pan or oiled frying pan and cover with a lid. Let it sit on medium heat until the center starts to bubble and become sturdy. Flip pancake and cook until golden brown.

Serve topped with sliced banana and maple syrup or brown rice syrup.

[Back to Top]Easy Biscuits

Pour "Golden Gravy" over for Buscuits and Gravy! Great for hangovers!!

4 cups Flour
3 1/2 tsp Baking Powder
1 tsp Salt
1 3/4 cups Soymilk
1/4 cup Oil

Sift dry ingredients together in a mixing bowl. Make a well in the center and add milk and oil. Stir enough to moisten, turn onto a floured surface and knead for a few minutes. Roll to q 1/2 inch thick then cut with a 2 inch wide cutter or tin can. Put close together on an oiled cookie sheet. Heat oven to 450° and bake for 10-15 minutes or until browned on bottom.

 Source: New Farm

[Back to Top]Eggs Benedict

If you have as hard of a time finding vegan english muffins as I did, I'll give you a tip: Wonder Bread english muffins are, in fact, vegan.

1 lb firm tofu
1/4 cup apple cider vinegar
1/4 tsp salt
1/4 cup olive oil
2 english muffins
4 slices of veggie bacon
sliced tomato

Sauce:
1/2 cup nutritional yeast
2 tbsp flour
1/2 tsp salt
1 cup water
1 tbsp oil
1 tsp Braggs or soy sauce
1 tsp dijon mustard

Preheat oven to 450. Drain tofu and cut into 8 slices. In a small bowl, whisk together the vinegar, oil and salt. Arrange the tofu in a 6 X 9 baking dish and pour the oil and vinegar mixture over top. Marinate for 15-30 minutes. Make sure to turn the tofu over occasionally so each side gets marinated. Bake for 20 minutes or until crispy brown... you might want to dump out the excess liquid for the last few minutes of baking if it's not getting very brown for you.

To prepare the sauce, whisk together the yeast, flour, and salt. Add the water, oil and Braggs and stir over medium heat until the sauce thickens. Stir in the mustard and simmer over low heat until ready to serve. Toast the muffins. On each slice of muffin, place 1 piece of bacon, 2 tofu pieces, tomato slice and cover with the benny sauce.

[Back to Top]Golden Gravy

TVP, cooked Onions, Garlic, Veggie Sausage and Browning are all great to add. Experiment!

1/3 cup Flour
1/3 cup Nutritional Yeast
1/4 cup Margarine or Oil
2 cups Water
1 tbsp Soy Sauce

Toast Flour over Medium heat until you can start to smell it. Stir in Yeast, then ad Margarine. Cook for a few minutes until bubbly then add Water. Cook, wisking until it thickensand bubbles Add soy sauce and salt and pepper to taste.

Submitted by Rick.  Source: New Farm Cookbook

[Back to Top]Soy Milk Biscuits

2 cups all-purpose flour
3 tsp baking powder
3/4 tsp salt
6 tbls soy margarine
3/4 cup soymilk

Preheat oven to 425. Grease a baking sheet

Sift flour, baking powder and salt together in a large mixing bowl. Add the margarine to the flour mixture until it looks like coarse crumbs. Stir in the soy milk and form the dough into a ball.

On a floured surface, roll out the dough about 2 inches thick. Cut into 2 inch rounds with a cookie cutter.

Place on sheet and bake for 15 minutes, until slightly brown.

Dessert

[Back to Top]Almond Coconut Muffins

1 1/2 cups flour
1 cup shredded coconut
1/2 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup coconut milk
egg replacer = 2 eggs
1/4 cup olive oil
1 tsp vanilla extract
zest of 1 small orange
1/3 cup dry roasted almonds, chopped


Preheat oven to 400. In a large bowl, stir together dry ingredients. Addre maining ingredients and stir until just mixed. Spoon into muffin tins (either lightly oiled or with paper liners) and bake for 12 - 15 minutes. Makes 12 muffins.

[Back to Top]Apple Streusel Muffins

1/4 cup brown sugar
1/2 tsp cinnamon
1/2 tsp nutmeg

1 3/4 cup flour
1/2 cup oat bran
1/2 cup sugar
1 tbsp baking powder
1 tsp cinnamon
1/4 tsp salt
1 apple, finely chopped
1 cup soy milk
1/4 cup water
1/4 cup olive oil
egg replacer, equal to 2 eggs


Preheat oven to 400 F. Mix together the first 3 ingredients. Set Aside. In a large bowl, mix together the dry ingredients. Add the remaining ingredients. Stir until just mixed. Sppon into lightly oiled muffin tins and sprinkle with the cinnamon/brown sugar mixture. Bake for 12-15 minutes.

[Back to Top]Bananas Foster

A flaming dessert

2 bananas, ripe but still firm
1/2 cup soy marg
2 tbsp brown sugar
1 1/2 tsp vanilla extract
1/4 cup brandy
vanilla soy ice cream


Cut bananas into quarters but cutting in half lengthwise and crosswise.

Melt soy marg in a skillet over meduim heat. Stir in brown sugar. After it melts, add bananas and turn them to coat in the sugar mixture. Cook them for about 5 minutes. Add vanilla extract and remove from heat.

Add the brandy, and light it on fire with a long match. It will flame for 30 seconds, so now is the time to bring it out and impress your guests.

Serve in a bowl with the vanilla soy ice cream.

[Back to Top]Caribbean Banana Bread

1 cup natural sugar
1/4 cup vegan margarine, softened
egg replacer equaling 2 eggs
1 1/2 cup mashed ripe bananas,3-4
1/3 cup water
2/3 cup whole wheat flour
1 cup unbleached white flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon cinnamon
1/4 cup coconut

Preheat oven to 350. In a large bowl, mix sugar and margarine. Add bananas and water. Prepare the binding powder according to the directions given. Add to wet mixture. Stir in the remaining ingredients, except the coconut,just until moistened. Fold in coconut. Oil bottom only of a 9x5x3 loaf pan. Pour batter into pan. Bake for about 1 hour or until toothpick inserted comes out clean. Cool 5 minutes. Loosen sides form pan; remove loaf.Cool completely.

[Back to Top]Carrot Cake

Cake

3/4 cup sugar
1/2 cup brown sugar
2 cups flour
1 tsp salt
1 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
3 cups finely shredded carrots
3/4 cup vegetable oil
3/4 cup apple sauce
2 tsp vanilla
4 egg substitutes (Ener-G)
1/2 cup chopped nuts (optional)

Grease and flour a 10" X 9" or square cake pan.
Stir together dry ingredients.
Mix in the carrots, egg subs, oil, apple sauce, and vanilla.
Beat about 2 - 3 minutes, until well mixed.
Stir in the nuts, if used.
Bake at 350 F for about 50 - 60 minutes, or until a toothpick comes out clean.
Cool on a wire rack.
Frost when cool.


Cream Cheese Frosting

3 oz Better Than Cream Cheese
1/4 cup margarine
1 tsp vanilla
1 & 1/2 cups powdered sugar

Once the BTCC is at room temperature, mix all ingredients together. Frost cake.

[Back to Top]Chocolate and Peanut Butter Struessel Cake

2 1/4 cups all purpose flour
2 cups (packed) golden brown sugar
1 cup creamy peanut butter
1/2 cup (1 stick) unsalted aoy marg, room temperature
egg replacer = 3 eggs
1 cup soy milk
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1 12-ounce package semisweet chocolate chips (2 cups)


Preheat oven to 350F. Grease a 13x9x2-inch metal baking pan. Combine first 4 ingredients in large bowl. Using electric mixer, beat on low speed until streusel is blended and crumbly. Transfer 1 cup lightly packed streusel to small bowl and reserve. Add egg replacer, milk, vanilla, baking powder, and baking soda to remaining streusel in large bowl. Beat at low speed until evenly moist. Increase speed to medium and beat until well blended, scraping bowl occasionally, about 3 minutes. Stir in 1 cup chips. Transfer batter to prepared pan. Sprinkle with reserved 1 cup streusel and remaining 1 cup chips.

Bake cake until tester inserted into center comes out clean, about 35 minutes. Cool cake in pan on rack.

[Back to Top]Diana's Chocolate Caramel Bars

They are quick and easy, and vegan caramel is hard to come by!

Saltines (20 or so)
12 oz. chocolate chips
2 sticks of soy marg
1 cup brown sugar
1/2 cup chopped nuts (I used almonds)


Foil a 9 X 14 (or about that size) baking pan. Place one layer of the saltines on the bottom.

Melt marg and brown sugar on stove, stirring constantly. Bring to a boil, and boil for 3 minutes. Pour this over the saltines.

Bake at 400 degrees for 5 - 7 minutes, until golden brown. Pour chocolate chips over it, and place it back in the oven for a minute or so until the chips are melted. Spread chocolate with a knife. Sprinkle with nuts.

Let it cool and harden in the fridge overnight.

[Back to Top]Peach Tart

This tart does not age very well...it was a bit strange just by the following afternoon, so I'd plan to eat the whole thing on the day that you make it!

1 Frozen Pie Crust (most are vegan)

3/4 cup slivered blanched almonds
1/3 cup sugar
3 tablespoons amaretto
2 tablespoons (1/4 stick) soy marg
egg replacer = 1 egg

4 - 5 ripe peaches
1/2 cup peach or apricot preserves


Pre-bake pie crust according to package directions. Let cool slightly on a rack. Set over temperature to 400 degrees.

Finely grind slivered almonds in processor. Add remaining 1 tablespoon flour, sugar, 2 tablespoons amaretto and soy marg and puree. Add egg replacer and process until well blended. Pour into crust. Bake until filling begins to brown and is springy to touch, about 15 minutes. Cool on rack. (Can be prepared 6 hours ahead. Let stand at room temperature.)

If your peaches are very ripe, you can skip this part, but if not, it helps to blanch them first to easily remove the skins. To do this, bring medium pot of water to boil. Add peaches and blanch 30 seconds. Transfer to bowl of cold water, using slotted spoon.

Peel peaches. Cut into slices. Drain well.

Combine preserves and 1 tablespoon amaretto in heavy small saucepan. Bring to boil, stirring to melt preserves. Boil until slightly thickened, about 30 seconds. Brush some preserves over tart filling. Arrange peaches atop preserves in concentric circles, overlapping slices. Brush with remaining preserves. Can be prepared 3 hours ahead. Store at room temperature.

[Back to Top]Plum Streusel Coffeecake

For streusel:
1/2 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1/2 cup hazelnuts
3/4 stick (6 tablespoons) soymarg
1 teaspoon cinnamon
1/4 teaspoon nutmeg

For cake batter:
1 stick (1/2 cup) soymarg, softened
3/4 cup granulated sugar
egg replacer = 2 eggs
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

6 plums, peeled and sliced


Preheat oven to 350F. and butter and flour a 9-inch round or square baking pan at least 2 inches deep.

Make streusel: In a food processor pulse together streusel ingredients until combined well and crumbly.

Make cake batter: In a bowl with an electric mixer beat butter with sugar until light and fluffy and add egg replacer and vanilla. Sift in flour with baking powder and salt and beat until just combined.

Spread cake batter in pan, smoothing top, and arrange plum slices over it in slightly overlapping concentric circles. Sprinkle streusel over plum slices and bake cake in middle of oven for 50 minutes.

[Back to Top]Pumpkin Bourbon Cheesecake

Be warned... the ingredients are not cheap and it takes a while to make.... From start to eat, it takes a minimum or 11 hours... but don't let that scare you because most of that time will be baking or chilling.

Crust
3/4 cup graham cracker crumbs (from five 4 3/4- by 2 1/4-inch crackers)
1/2 cup pecans (1 3/4 oz), finely chopped
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1/2 stick (1/4 cup) marg, melted and cooled

Filling
1 1/2 cups canned solid-pack pumpkin
egg replacer = 3 eggs
1/2 cup packed light brown sugar
2 tablespoons soy creamer
1 teaspoon vanilla
1 tablespoon bourbon liqueur or bourbon (optional)
1/2 cup granulated sugar
1 tablespoon cornstarch
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
3 (8-oz) packages Tofutti Better Than Cream Cheese, at room temperature

Topping
2 cups Tofutti sour cream (20 oz)
2 tablespoons granulated sugar
1 tablespoon bourbon liqueur or bourbon (optional)


Make crust: Invert bottom of a 9-inch springform pan (to create flat bottom, which will make it easier to remove cake from pan), then lock on side and butter pan. Stir together crumbs, pecans, sugars, and butter in a bowl until combined well. Press crumb mixture evenly onto bottom and 1/2 inch up side of pan, then chill crust, 1 hour.

Make filling and bake cheesecake: Put oven rack in middle position and Preheat oven to 350F. Whisk together pumpkin, eggs, brown sugar, cream, vanilla, and liqueur (if using) in a bowl until combined. Stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt in large bowl. Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes. Reduce speed to medium, then add pumpkin mixture and beat until smooth. Pour filling into crust, smoothing top, then put springform pan in a shallow baking pan (in case springform leaks). Bake until center is just set, 50 to 60 minutes. Transfer to rack and cool 5 minutes. (Leave oven on.)

Make topping: Whisk together sour cream, sugar, and liqueur (if using) in a bowl, then spread on top of cheesecake and bake 5 minutes.

Cool cheesecake completely in pan on rack, about 3 hours. Chill, covered, until cold, at least 4 hours.

Remove side of pan and bring to room temperature before serving.

[Back to Top]Pumpkin Bread

This recipe makes 2 loaves, but it's simple to just make half of it if you don't need 2 loaves.

1 cup sugar
1 cup brown sugar
1/2 cup vegetable oil
1/2 cup applesauce
egg replacer = 3 eggs
1 16-ounce can pumpkin
1 1/2 cups all purpose flour
1 1/2 cups whole wheat flour
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup chocolate chips
1 cup coarsely chopped walnuts (optional)

Preheat oven to 350.

Mix together sugars, oil, applesauce, egg replacer and pumpkin. Sift together flours, spices, baking soda, salt and baking powder. Mix the pumpkin mixture into the flour mixture. Mix in chocolate chips and walnuts.

Butter and flour two 9x5x3-inch loaf pans.

Bake about 1 hour and 15 minutes, until knife comes out clean. Let cool 10 minutes, then remove from pan and let cool on a wire rack.

[Back to Top]Rice Pudding

1/2 cup white rice
4 cups soy milk
2 tsp vanilla extract
1 tsp ground cinnamon
Dash of nutmeg
1/4 cup sugar

Preheat oven to 275

Mix all ingredients in a bowl and place in a 1 1/2 quart lightly oiled overproof dish. Bake covered for 3 hours, or until the pudding sets.

[Back to Top]Spiced Strussel Apple Pie

streusel
2/3 cup nuts (I'd personally use almonds or hazelnuts)
1/2 cup (packed) golden brown sugar
1/4 cup yellow cornmeal
1/4 cup all purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
5 tablespoons chilled soymarg, cut into small pieces

Filling
2 1/4 pounds Granny Smith apples (about 6 medium), peeled, quartered, cored, cut into 1/2-inch-thick wedges
1/2 cup soy sour cream *or* 1 container of plain soy yogurt
1/4 cup sugar
2 tablespoons all purpose flour
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves

1 prepared pie crust


For streusel: Combine nuts, brown sugar, cornmeal, flour, cinnamon and nutmeg in processor. Using on/off turns, process until nuts are finely chopped. Add soymarg and process until small moist clumps form. (Can be prepared 1 day ahead. Cover and refrigerate.)

For filling: Position rack in center of oven and preheat to 375F. Toss apples with sour cream or yogurt in large bowl to coat. Mix sugar, flour, cinnamon, nutmeg and cloves in small bowl. Sprinkle mixture over apples and toss to coat.

Transfer filling to prepared crust. Sprinkle streusel over apples, covering completely. Bake pie until apples are tender and streusel is golden, tenting pie with foil if streusel browns too quickly, about 1 hour. Transfer pie to rack and cool slightly.

[Back to Top]Sweet Potato Corn Bread

1 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/8 tsp allspice
1/2 cup cornmeal
1 cup sweet potatoes, cooked and mashed
4 tbsp oil
1/4 cup sweetener
egg replacer, equal to 2 eggs
1/2 cup sour soy milk (soy milk + 1/2 tbsp vinegar)

Preheat oven to 375. In a large bowl, combine flour, baking powder, baking soda.salt and allspice. Stir in the cornmeal. Add the remaining ingredients and mix together. Spoon into a lightly oiled square or round loaf pane and bake for 30 minutes.

[Back to Top]Vegan Cheese Cake

Ingredients (use vegan versions):

one container of vegan "cream cheese" (found in most health food stores)
1/2 cup vegan soymilk
1/2 cup vegan sugar
1 Tablespoon of vanilla, lemon, or almond flavoring
2 Tablespoons vegan maple syrup
1 vegan graham cracker crust

Directions:

Combine all ingredients in a blender and blend til creamy. Add more vegan sugar if needed. Place in graham cracker crust Bake at 350 for 30 mins. Place in freezer til cool!

Submitted by Rick.  Source: VegWeb

[Back to Top]Vegan Doughnuts

1 package active dry yeast (2 1/4 tsp)
1 cup warm water (110 degrees)
1/4 cup vegetable shortening
1/2 cup sugar
1/3 cup soy milk, warmed
Egg replacer equilivent to 2 eggs
4 cups all-purpose flour
1/2 tsp salt
1 1/4 tsp mace
Oil for frying

Glaze:
2 cups confectioners' sugar
1/2 cup hot water Dissolve the yeast in 1/2 cup of warm water and let the mixture stand for 5 minutes. In a small saucepan, bring the remaining water to a boil. Add the shortening and sugar and stir until the shortening has melted and the sugar has dissolved. Remove the pan from heat and LET IT COOL (very important!!!). When it is cooled, add the yeast and warm soy milk. Stir in the egg replacer and 2 cups of flour. Beat well. Add 2 more cups of flour and the salt and mace. Mix well. Add the flour slowly. Only add enough to make a soft and manageable dough. Turn the dough onto a loightly floured board and knead until smooth and elastic. Place the dough in a large greased bowl, cover and let it rise until doubled in bulk. (about an hour).

Punch the dough down. On a lightly floured surface roll it out to 1/2 inch thickness. Cut out doughnuts with a 2 inch dutter. Place the doughnuts on waxed paper or a greased baking sheet about 1 inch apart. Make holes in 'em with your finger if you feel the need. Let them rise for 1 hour.

Heat the oil to 370 degrees in a skillet or deep fryer. Fry 3 doughnuts at a time, until gloden on eahc side. Drain on paper towels. Prepare the glaze or roll in sugar to coat.

To make the glaze, mix the ingredients untill smooth in a shallow bowl. While the doughnuts are hot, coat all sides in the glaze.

[Back to Top]Vegan Tofutti Cheesecake

3 tubs Tofutti "Better than cream cheese", plain
1 cup sugar
1/4 cup lemon juice
2 tsp vanilla
1/4 cup flour
ready-made pie crust

Mix the "cream cheese", lemon juice, vanilla, and sugar together in a mixing bowl. Once smooth, fold in the flour, mixing well. Pour into pie crust. Bake at 350 degrees for 30 to 40 minutes, until the top just starts to turn brown. Refrigerate overnight. Garnish with desired topping and serve.

 Source: Internet

[Back to Top]Vegan Tofutti Cheesecake II

I have not tried this but looks good!

2 containers plain Tofutti cream cheese
2/3 cup sugar
4 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 cup water
1 Tablespoon Egg Replacer
pre-made vegan graham cracker (or granola) crust. Vegan Mousse Pie & Pie Crust has an easy pie-crust recipe.

Process the plain vegan cream cheese in a food processor. Add the sugar, fresh lemon juice, and salt. Process again and adjust to taste.

In big mixing bowel whisk water and Egg Replacer until it forms almost stiff peaks. Fold in the food processor mixture, and pour into pre-made graham cracker crust.

Preheat oven to 350F, and bake for about 45 minutes, until it gets a nice golden-brownish skin. Cool to room temperature, then refrigerate.

Michael recommends fresh berries on top, or his strawberry topping made by microwaving frozen strawberries with lemon, salt, and sugar to taste. Also, vegan whipped creme, of course. Immediately before serving try spritzing cheesecake with lime juice for the total experience.

 Source: Found on Internet

[Back to Top]Vegan Truffles

8 ounces vegan cream cheese
2 cups powered sugar
2 cups chocolate chips

optional stuff - more chocolate chips or almond bark to coat, chopped nuts, shredded coconut, cocoa powder, flavored liqueur


Blend vegan cream cheese and powered sugar in a food processor, slowly adding the sugar to the cream cheese. Melt the chocolate chips on the stove and add the melted chips to the cream cheese mixture, blending until it's all mixed in. If you want,you can add a tablespoon or more of flavored liqueur (hazelnut, peppermint, etc.) to the mixture and blend a little bit longer.

Put the mixture in the refrigerator for about an hour and a half - 2 hours

Roll the mixture with your hands into little balls. Roll the balls into the topping of your choice..... chopped nuts, shredded coconut, cocoa powder, etc. You can also melt some more chocolate chips or almond bark and dip the truffles in that and refrigerate, so that they have a hard "coat" over them

Store them in the refrigerater until you are ready to eat them.

Dip/Spread

[Back to Top]Avocado Salsa

2 scallions, thinly sliced
1 jalapeno, minced
1 meduim cucumber, peeled, seeded and cut into 1/4 inch cubes
1/2 tsp onion powder
2 garlic cloves, minced
1/2 cup chopped fresh cilantro
2 ripe avocados, cut into 1/4 inch cubes
2 tbsp fresh lime juice

Combine all ingredients in a small bowl and mix together. Season with salt to taste.

[Back to Top]Basic Hummus

Serves: about 5
Preparation time: 1o min.

1 can chickpeas
2 heaping tablespoon tahini
2 tablespoon lemon juice
1-2 tablespoon extra virgin olive oil
1/4 cup cold water/liquid from can
3-4 garlic cloves, crushed
Salt

Directions:

Place all of the ingredients (except salt) in a food processor or blender and mix until smooth but thick. Salt to taste. Let cool and enjoy.

Submitted by Rick.  Source: me!

[Back to Top]Creamy Artichoke Dip

2 8-ounce packages soy cream cheese, room temperature
1/3 cup soy sour cream
1/4 cup veganaise
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 garlic clove, minced
1 teaspoon vegan Worcestershire sauce
1/2 teaspoon hot pepper sauce
3 6-ounce jars marinated artichoke hearts, drained, coarsely chopped
1 cup grated soy mozzarella cheese (about 2 1/2 ounces)
3 green onions, finely chopped
2 teaspoons minced seeded jalapeno chili

6 6-inch pita rounds, each cut into 6 triangles
Olive oil


Using electric mixer, beat first 8 ingredients in large bowl to blend. Fold in artichokes, soy mozzarella cheese, green onions and jalapeno. Transfer to 11x7x2-inch glass baking dish. (Can be made 1 day ahead. Cover and refrigerate.)

Preheat oven to 400F. Place pita triangles in single layer on baking sheet. Brush with oil. Sprinkle with salt. Bake until crisp, about 10 minutes. Remove from oven. Maintain oven temperature.

Bake dip until bubbling and brown on top, about 20 minutes. Serve hot dip with pita chips.

[Back to Top]Garlic Broccoli Spread

Alternative to hummus

6 garlic cloves, peeled
2 tbsp olive oil
1/2 tsp crushed red pepper
2 1/2 cups broccoli
1 cup canned cannellini (white kidney beans), rinsed
2 tbsp lemon juice

Baquette slices, toasted


Preheat oven to 350. Combine garlic, oil and red pepper in a small custard cup. Cover tightly with foil. bake until garlic is tender, about 35 minutes.

Steam broccoli until tender, about 8 minutes. Process with beans, lemon juice and oil/garlic mixture.Spread on bread and enjoy.

[Back to Top]Nutritional Yeast Cheese

Add Salsa, hot sauce, beans, etc to make a nacho dip!

1/2 cup Nutritional Yeast
1/2 cup Flour
1 tsp Salt
1/2 tsp Garlic Powder
2 cups Water
1/4 cup Margarine
1 tsp Yellow Mustard

Sift dry ingredients together in a pan. Wisk in water. Cook on Medium heat stirring frequently, until sauce thickens and bubbles. Cook 30 seconds then remove from heat. Whip in Margarine and Mustard. Will thicken as it cools.

Submitted by Rick.  Source: New Farm Cookbook

[Back to Top]Olive Tapenade

If you love olives, you must make this... think of it as olive hummus.

1 can of black olives
7 oz jar of kalmata olives (you have to remove the pits)
2 tbsp capers
2 tbsp tomato paste *or* some soaked sundried tomatoes
2 cloves garlic
juice of 1/2 a lemon
1/2 tsp thyme
1 tsp basil
fresh ground black pepper to taste *or* a red chili pepper
salt to taste
olive oil

Put everything into a food processor, except the olive oil. While you are blending it, pour in just enough oil to make it the consistency of a nice spread. Don't blend it too much... you should still be able to see chunks of olives in it. Eat this spread on a nice bread. It's so so so so good!

[Back to Top]Peanut Dipping Sauce

1/3 cup smooth peanut butter
1 garlic clove
2 tablespoons fresh lime juice
2 tablespoons soy sauce
1 teaspoon sugar
1/8 teaspoon cayenne, or to taste
1/3 cup water

In a blender blend together the peanut butter, the garlic, the lime juice, the soy sauce, the sugar, the cayenne, the water, and salt and pepper to taste until the mixture is smooth and transfer the sauce to a bowl. The sauce may be made 2 days in advance and kept covered and chilled.

[Back to Top]Sundried Tomato Butter

Spread this on some hot bread and experience a most heavenly treat!

1/2 cup soy marg
2 tbsp fresh parsley, chopped
1 garlic clove, minced
6 sun-dried tomatoes, rehydrated and chopped
1/2 tsp salt
1/4 tsp pepper

Combine all ingredients in a small bowl and mix together well. Serve chilled.

[Back to Top]Tuna Salad

Tastes so much like real tuna fish, it's scary!

1 pound frozen firm tofu, thawed
1 rib celery, chopped
2 tbls grated carrot
2 tble soy sauce
1/2 cup Tofu Mayonaise or other egg-free mayo
1 tbls lemon juice
1/2 tsp kelp or kombu powder (optional, but this is what makes it fishy)

Squeeze the excess moisture out of the thawed tofu, and crumble it into small pieces. Combine with the bell pepper and carrot.

Stir in the rest of the ingredients and mix well.

* If you want to make an extra special tuna salad, mix in these things as well..... 1/2 cup roasted red peppers and kalamata olives cut into strips. Yum!

[Back to Top]Vegan Pate

1 cup diced onions
5 diced mushrooms
2 cloves garlic, minced
splash of olive oil
1 cup of raw sunflower seeds, ground
1/2 cup flour
1/2 cup nutritional yeast
2 tsp dried basil
1 tsp salt
1 tsp dried thyme
1/2 tsp dried sage
1/4 tsp kelp powder
1 1/2 cups water
3 tbsp soy sauce
1 cup grated potatoes
1/3 cup olive oil
1 habinero pepper, minced

Preheat oven to 350. Saute onions, mushrooms and garlic in oil on medium-high heat until tender. In a large bowl, combine ground sunflower seeds, flour, yeast, basil, salt, thyme, sage and kelp. Add the water, soy sauce, potatoes and oil and stir together. Stir in the sauteed vegetables and pepper and mix well. Spoon mixture into a lightly oiled 9" pie plate. Bake for 45 minutes, or until center is browned. Chill thoroughly before serving.

Drink

[Back to Top]Eggnog

2 1/2 cups silken tofu
2 cups soy milk
1 tbsp vanilla extract
3/4 cup sugar
2 tbsp maple syrup
1/4 tsp tumeric
1/2 tsp nutmeg
1 cup rum or brandy

Blend it all together in a food processor or blender and chill.

[Back to Top]Hazelnut Mochas

Freshly brewed coffee
2 tbsp hot chocolate mix (there are many that have no dairy, such as Giardelli)
sugar to taste
hazelnut Torani syrup
soy milk
non-dairy whipped cream in a can (in CA, Ralph's sells a good one with the brand name Rod's)

While the coffee is brewing, warm the soymilk (about 1/2 - 3/4 cup depending on if you're making 1 or 2 mochas) over low heat. This is important. it keeps it from coagulating when it hits the hot coffee. Pour coffee into a big ol' mug (a mug that holds 2 cups of liquid) and fill it 3/4 of the way to the top.

Add the hot chocolate mix, hazelnut syrup (I usually put one spoonful in) and sugar (I use 2 spoons of sugar) and mix it up.

Fill to the brim with the soymilk.

Top off with a layer of whipped cream.

[Back to Top]Thai Iced Tea

6 cups water
1 1/2 tsp dried cardamom
3/4 cup sugar
1 1/2 cups soy milk
5 tea bags (I use English Breakfast)

In a saucepan, bring water, cardamom, sugar and soy milk to a boil. Remove from heat and add tea bags. Cover and let steep for 10 minutes. Remove bags, transfer to a pitcher and chill for at least a couple of hours.

[Back to Top]The Uncaptive Smooth-o-lala

A very refreshing way to start your no comsumtion of animals day. Very easy and fast to make for your busy capitalist life.

Two bananas
Two soy yogurts
OJ, just a little. maybe 1/8-1/4 cup
10-15 ice cubes

Submitted by ZaCC "Double Hlaf O" Bombin' (zbaehman@yahoo.com).  Source: me

Main Course

[Back to Top]Asian Eggplant

Serve this with some nice rice!

1/2 bunch fresh cilantro, stems trimmed
5 tablespoons canned low-salt chicken-free or vegetable broth
2 green onions, chopped
2 large garlic cloves
1 small jalapeno chili, chopped
1 tablespoon minced peeled fresh ginger


4 tablespoons peanut oil
1 1 1/4-pound eggplant, cut lengthwise into 3/4-inch-wide slices and slices cut crosswise into 3/4-inch-wide-strips


1 tablespoon soy sauce


Combine cilantro, 1 tablespoon broth, green onions, garlic, chili and ginger in processor and puree until paste forms.

Heat 2 tablespoons oil in heavy large nonstick skillet over high heat until very hot. Add half of eggplant. Cover skillet and cook until eggplant is tender and beginning to brown, turning once, about 5 minutes. Transfer to paper towels. Repeat with remaining 2 tablespoons oil and remaining eggplant.

Add cilantro paste and soy sauce to skillet and stir over medium-high heat 2 minutes. Return eggplant to skillet and add remaining 4 tablespoons broth. Stir until sauce thickens and boils and eggplant is heated through, about 3 minutes. Season with salt and pepper.

[Back to Top]Baked Mac and Cheese

This isn't dried out the way some baked Mac and Cheese is... it's really juicy and tasty.

1 1/2 cups of plain soymilk
1 cup of water
1/3 cup of tamari or soy sauce
1 1/2 cup of nutritional yeast
1 tbsp. paprika
1 tbsp. garlic powder
1 tbsp. salt
5 oz firm (not silken) tofu
1 cup of canola or vegetable oil
1 1/2 lbs macaroni
a relatively large baking pan (like a brownie pan)
1 dollop of mustard


Pre-heat oven to 350 degrees Fahrenheit.

Boil water in a big pot for the pasta.

Blend all ingredients besides pasta in a food processor.

Once pasta is cooked drain and put it in the baking pan pour the "cheese" sauce over the pasta.

Bake until the top of the pasta looks slightly browned and crispy about 15 minutes.

[Back to Top]Baked Ziti.

8 oz. seitan
2-3 cups of mushrooms, sliced
25 oz. jar of tomato sauce
1 box extra firm silken tofu
1/3 cup fresh basil, roughly chopped
2-3 Tbls. fresh lemon juice
2 tsp. olive oil
salt and pepper to taste
1 box ziti (16 oz.)


Preheat oven to 400 degrees F.

Cook Ziti according to package directions and drain when finished.

Mince the seitan and mushrooms in a food processor until course and crumbly. Pour mushroom and seitan mixture into a large saucepan and stir in tomato sauce. Bring to a simmer over medium heat and cook for about 10 minutes.

In a food processor, puree the tofu, basil, lemon, olive oil, and salt and pepper until consistancy is similar to ricotta cheese.

Spread some of the tomato-seitan mixture into the bottom of a 13 x 9 inch baking pan so that it coats the bottom.

Combine the drained Ziti, tofu mixture, and remaining tomato-seitan mixture in a large bowl and mix gently to combine all ingredients. Spread evenly into the 13 x 9 inch baking pan and bake for 15 minutes.

[Back to Top]Bean and Cheese Casserole

5-6 small potatoes, sliced
1 tbsp dijon mustard
1 can of baked beans
2 tsp pepper
2 cups grated soy cheese

Preheat oven to 400. Boil or steam the potatoes until they can be easily pierced with a fork. In a small bowl, mix together the beans, mustard and pepper. Place half of the cooked potatoes in a lightly oiled casserole dish. Now, you'll put this together like a lasagna, with a layer of beans and a layer of cheese. Then, repeat with another layer of the remaining potatoes, the rest of the beans and the rest of the cheese. Cover and bake for 35 - 40 minutes.

[Back to Top]Broccoli and Rice Casserole

This is a good thing to eat if you are craving something cheesy!

1 bunch of broccoli, cut into florets
2 cups white rice
1 stick of vegan margarine
1/2 cup all-purpose flour
3 1/2 cups boiling water
2 tsp salt
1 tbsp soy sauce or tamari
1 1/2 tsp garlic powder
1 tsp onion powder
pinch of tumeric
1 cup nutritional yeast flakes
salt and pepper to taste
pinch of paprika

Steam the broccoli, about 6 minutes. Prepare the rice according to package directions.

Spread the cooked rice evenly over the bottom of a 9 X 13 bakiing dish. Sprinkle the broccoli over the rice and set aside.

Preheat oven to 350 degrees

Melt the margarine in a medium frying pan over low heat. Beat in the flour with a whisk over medium heat until the mixture is smooth and bubbly, the whisk in the boiling water, salt, sot sauce, garlic and onion powders, and tumeric. Cook the sauce until it thickens and bubbles, then whip in the yeast. Add salt and pepper to taste.

Pour the sauce over the broccoli and rice, sprinkle the top with paprika, and bake for 15 minutes.

[Back to Top]Chinese Chicken Curry

For the fake chicken, I'd reccomend a Follow your Heart chicken. If they don't have that where you live, I'd use 2 paskages of White Wave's Chicken-Style Seitan. And if you don't like to eat fake meats, I believe extra-firm tofu would work quite nicely.

6 tablespoons oil
1 medium onion, chopped
2 tomatoes, chopped
2 tablespoons curry powder
2 tablespoons soy sauce
2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
1 teaspoon ground turmeric
1 teaspoon chili powder
1/2 pound boiling potatoes, cut into 1-inch cubes
1 cup unchicken broth
1 tablespoon dry white wine
1 pound fake chicken, cut into 2-inch pieces
1/2 cup golden raisins
1/4 cup soy sour cream
Salt and pepper


Heat 6 tablespoons oil in wok or heavy large skillet over medium-high heat. Add onion and stir-fry until translucent, about 5 minutes. Add tomatoes and next 6 ingredients and stir 4 minutes. Mix in potatoes, broth and wine. Cover and simmer 10 minutes. Add chicken; cover and cook until potatoes are tender and chicken is cooked through, about 10 minutes. Stir in raisins and sour cream. Season to taste with salt and freshly ground pepper.

[Back to Top]COCONUT CURRIED TOFU WITH GREEN JASMINE RICE

You might want to top this off with some nice hot sauce.

1/4 cup unsweetened shredded coconut

1 3/4 cups water
1 teaspoon salt
1 cup jasmine or basmati rice

1 cup (packed) coarsely chopped fresh cilantro
3/4 cup unsweetened light coconut milk
4 teaspoons minced fresh ginger
1 tablespoon fresh lime juice
2 large garlic cloves, minced

2 tablespoons vegetable oil
16 ounces extra-firm tofu, drained, patted dry, cut into 1/2-inch cubes
1/2 cup thinly sliced green onions
2 teaspoons curry powder
1 teaspoon ground cumin
1/8 teaspoon dried crushed red pepper
1 cup whole small cherry tomatoes

2 tablespoons chopped peanuts


Stir shredded coconut in small nonstick skillet over medium heat until light golden, about 5 minutes. Transfer to bowl.

Bring 1 3/4 cups water and salt to boil in heavy medium saucepan. Stir in rice; bring to boil. Reduce heat to low, cover, and simmer until water is absorbed and rice is tender, about 18 minutes.

Meanwhile, puree cilantro, 1/2 cup coconut milk, 1 teaspoon ginger, lime juice, and half of garlic in blender. Mix puree and coconut into rice. Set aside.

Heat oil in large nonstick skillet over high heat. Add tofu; stir-fry until golden, about 6 minutes. Add onions, curry, cumin, red pepper, remaining ginger, and remaining garlic. Stir-fry 1 minute. Stir in tomatoes and remaining coconut milk. Season with salt and pepper.

Divide rice among 4 plates. Top with tofu mixture. Sprinkle with peanuts.

[Back to Top]Easy, Yummy and Quick Pizza Crust

Serves: 1
Preparation time: 20 min.

Ingredients (use vegan versions):

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


Directions:

Preheat oven 425 degrees. Mix the yeast with the lukewarm water untill the yeast is disolved. Let it stand for a couple minutes. Add the salt and vegetable oil/melted margarine. Mix. Add the flour, and mix. Roll out the dough. Put it in the oven for 5 minutes. Take it out and rub margerine over it. Add toppings, and cook for 10-15 more minutes.

Submitted by Rick.  Source: VegWeb

[Back to Top]Fastest, Easiest Homemade Pizza Crust

Serves: 4-6, Preparation time: 30

Ingredients (use vegan versions):

2 cup unbleached all purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
12 oz. vegan beer

Directions:

Preheat oven to 400.

Combine all ingredients. Dough does not have to rise at all, but will be fairly wet and sticky. Press into oiled cookie sheet (12 x 18" or slightly smaller works well). If it seems too sticky to work with, sprinkle a little flour on it as you pat/press it into the pan.

Top with your favorite sauce & toppings. Bake 20-25 minutes or until dough is browning & crisp around edges.

Voila! Enjoy!

 Source: VegWeb

[Back to Top]Fetticini Alfredo

This is so rich and creamy, no one would ever know it wasn't the real thing!

1 package silken tofu
1 tbsp soymarg
1/4 cup "sour cream"
2 tbsp "cream cheese"
1/4 cup vegan parmesan
1 tsp garlic powder
salt and pepper
soymilk


Put all into a blender with 1/2 cup soymilk. Blend to a creamy sauce, adding soymilk to achieve desired consistency. Heat gently until hot, but do not boil.

Serve over fetticini.

[Back to Top]Fusilli with Fresh Tomato and Olive Sauce

1/4 cup olive oil
1 cup Kalamata olives or other brine-cured black olives, pitted, chopped
1 medium onion, chopped
6 garlic cloves, chopped
1/2 teaspoon dried crushed red pepper
1 1/2 pounds plum tomatoes (about 8 large), chopped
2 tablespoons tomato paste
2 tablespoons red wine vinegar
1 pound fusilli, freshly cooked
1 1/2 cups soy cheese (I used a combo of soy parm and soy mozzerella)
1 cup chopped fresh basil


Heat olive oil in heavy large pot over medium-high heat. Add olives, chopped onion, chopped garlic and crushed red pepper and saute until onion begins to soften, about 4 minutes. Add tomatoes and tomato paste and stir until tomatoes are just warmed through, about 2 minutes. Mix in red wine vinegar. Add cooked pasta, soy cheese and fresh basil and toss to combine. Season to taste with salt and pepper. Transfer to large bowl.

[Back to Top]Honey Yellow Curry Sauce

Yum!

1-1/4 Cup of Plain Soymilk
1-3/4 Tbsp Brown Sugar
1 tsp Yellow Curry
Honey to taste

Mix ingredients together and add to stir fried veggies and tofu and let simmer 5 minutes.

Submitted by Rick.  Source: My Friend Jay

[Back to Top]Indian Eggplant

Serve it along with the red lentil dal, and have an indian feast, or it would be a good meal all on it's own with some nice basmati rice.

1 teaspoon ground coriander seeds
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
3/4 cup water
1 tablespoon sugar
1 tablespoon red-wine vinegar
1 small eggplant (about 3/4 pound)
2 tablespoons soy marg
1 teaspoon salt
2 tablespoons chopped fresh cilantro


In a small bowl combine spices and in a measuring cup stir together water, sugar, and vinegar. Cut eggplant into 2-inch pieces. In a large heavy non-stick skillet heat soy marg over moderate heat until foam subsides and cook spices, stirring, until fragrant, about 1 minute. Add eggplant and salt and toss to coat with spice mixture. Stir vinegar mixture and add to eggplant mixture. Simmer mixture, covered, without stirring, 10 minutes, or until eggplant is just tender. Uncover skillet and cook eggplant mixture at a rapid simmer, without stirring, until liquid is almost evaporated and eggplant is slightly charred (but not burned) on bottom, about 15 minutes.

Remove skillet from heat and let eggplant stand, covered, 5 minutes.

Serve eggplant sprinkled with fresh coriander.

[Back to Top]Mexican White Rice

This is a very tasty white rice to eat with your burrito.

2 tablespoons canola oil
3 garlic cloves, peeled, halved
3/4 cup finely chopped white onion
1 1/2 cups medium-grain white rice
3 cups hot water
2 large fresh Italian parsley sprigs
1 1/4 teaspoons fine sea salt

Heat oil in heavy medium saucepan over medium heat. Add garlic; sauté until deep brown, about 3 minutes. Discard garlic. Add onion to saucepan and sauté until tender, about 5 minutes. Add rice; stir 5 minutes. Add 3 cups hot water, parsley, and salt (mixture will sputter). Bring to boil, stirring. Reduce heat to medium-low, cover, and simmer until almost all liquid is absorbed, about 15 minutes. Stir rice, then re-cover and continue to simmer until all liquid is absorbed and rice is tender, about 5 minutes longer. Remove from heat; let stand, covered, 10 minutes. Discard parsley; fluff rice with fork.

[Back to Top]Penne Alla Vodka

This is a great creamy pasta delight!

Salt
One 35-ounce can Italian plum tomatoes with their liquid
1 pound penne
1/4 cup extra-virgin olive oil
10 cloves garlic, peeled
Crushed hot red pepper
1/4 cup vodka
1/2 cup heavy vegan cream (you can order it from veganstore.com or make your own by blending silken tofu and soy milk)
2 tablespoons soy marg or olive oil for finishing the sauce, if you like
2 to 3 tablespoons chopped fresh Italian parsley
3/4 cup soy parm, plus more for passing if you like


Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.

Pour the tomatoes and their liquid into the work bowl of a food processor. Using quick on/off pulses, process the tomatoes just until they are finely chopped. (Longer processing will aerate the tomatoes, turning them pink.)

Stir the penne into the boiling water. Bring the water back to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, 8 to 10 minutes.

Meanwhile, heat the olive oil in a large skillet over medium heat. Whack the garlic cloves with the side of a knife and add them to the hot oil. Cook, shaking the skillet, until the garlic is lightly browned, about 3 minutes. Lower the work bowl with the tomatoes close to the skillet and carefully - they will splatter - slide the tomatoes into the pan. Bring to a boil, season lightly with salt and generously with crushed red pepper, and boil 2 minutes. Pour in the vodka, lower the heat so the sauce is at a lively simmer, and simmer until the pasta is ready.

Just before the pasta is done, fish the garlic cloves out of the sauce and pour in the cream. Add the 2 tablespoons butter or oil, if using, and swirl the skillet to incorporate into the sauce. If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet. If not, drain the pasta, return it to the pot, and pour in the sauce. Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce. Check the seasoning, adding salt and red pepper if necessary. Sprinkle the parsley over the pasta and boil until the sauce is reduced enough to cling to the pasta.

Remove the pot from the heat, sprinkle 3/4 cup of the soy parm over the pasta, and toss to mix. Serve immediately, passing additional parm if you like.

[Back to Top]Penne With Eggplant, Olives and Feta

8 tbsp olive oil
3/4 pound diced bell peppers (I mix red and green)
8 garlic cloves, minced
1 tsp dried crushed red pepper
1 eggplant, cut into 1/2 inch cubes
1 tbsp dried oregano
28 oz can diced tomatoes in juice
1 cup sliced fresh basil
3/4 cup coursely chopped kalmata olives
1 can tomato paste
2 tbsp red wine vinegar

12 oz penne

14 ounces fake feta


Brush 13x9x2-inch glass baking dish with 2 tablespoons oil.

Heat remaining 6 tablespoons oil in heavy large pot over medium-high heat. Add bell peppers, garlic and crushed pepper; saute 3 minutes. Add eggplant and oregano. Reduce heat to medium-low. Cover; cook until eggplant softens, stirring often, about 15 minutes.

Mix in tomatoes with juices, 1/2 cup basil, olives, tomato paste and vinegar. Cover; simmer until all vegetables are tender, stirring occasionally, about 12 minutes. Season with salt and pepper.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite; drain well. Stir pasta into vegetable mixture. Transfer to prepared dish. Cover dish with foil. (Can be prepared 1 day ahead. Refrigerate.)

Preheat oven to 350F. Bake pasta covered until heated through, about 20 minutes (40 minutes if refrigerated). Sprinkle with fake feta, then 1/2 cup basil.

[Back to Top]Pizza Doh!

2 1/2 cups flour (any type or combination will work)
3 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons olive oil
1/4 cup honey *
2/3 cup water


Preheat oven to 425F. Combine flour, salt, and baking powder in a large bowl. Add the honey and oil, mixing with a fork until they are evenly dispersed. Pour in the water, while gently mixing, until the dough holds together, but is not sticky. You may need to use slightly less or more than 2/3 cups water depending on the type of flour used. Spread the dough uniformly over a 14 inch pizza pan and bake for 20 minutes.

*If you don't eat honey, you can leave it out or substitute any sweetener you wish

Submitted by Rick.  Source: Stolen from Internet

[Back to Top]Portabello Mushroom Bake

Serve over rice and with a nice green leafy vegetable.

1/2 cups almonds
1/4 cup olive oil
1/4 cup Braggs
1/4 cup water
2 tbsp balsamic vinegar
3 cloves garlic, roughly chopped
1 tsp dried rosemary
1 tsp dried oregano
4 large portabello mushrooms, stems removed
1 medium onion, sliced


Preheat oven to 350. In a blender or food processor, blend the almonds until powdered. Add oil, Braggs, water, vinegar, garlic, rosemary and oregano and blend until well combined. In a large baking dish, place the mushrooms upside down and top with onions. Pour sauce over and bake for 20 - 25 minutes.

[Back to Top]Rice and Beans

1 tablespoon oil
1 onion, diced small
1 tablespoon minced garlic
1 roasted red bell pepper, thinly sliced
one 16-ounce can black beans or 2 cups cooked black beans
2 Tbsp white vinegar
5 to 10 dashes Tabasco sauce or other hot red pepper sauce
1/4 cup roughly chopped cilantro
3 cups cooked long grain rice
salt and freshly milled black pepper


In a large saute pan, heat the oil over medium-high heat until hot but not smoking. Add the onion, and saute, stirring occasionally, until transparent, 5 to 7 minutes. Add the garlic and roasted pepper, and saute, stirring occasionally, for an additional 2 minutes. Add the black beans, vinegar, and Tabasco sauce. Bring the mixture to a boil; reduce the heat to low, cover, and simmer 5 minutes. Add the cilantro and rice; mix well. Season to taste with the salt and black pepper. Serve accompanied by additional hot pepper sauce.

[Back to Top]Rosemary Chicken

This has been called "The best seitan ever"

1 lb package "chicken-style" seitan, drained
6 tbsp margarine
2 tbsp olive oil
2 tsp dried rosemary leaves, crushed
1 tsp dried thyme
1/2 tsp dried sage
3 cloves garlic, finely chopped

Grease a 9 X 13 pan with 1 tbsp olive oil. Preheat oven to 350. Arrange the seitan pieces in the bottom of the dish.

In a small saucepan, heat remaining olive oil and add margarine to melt. Once melted, add the garlic, rosemary, sage and thyme. Allow to simmer for a few minutes.

Pour the melted magarine mixture over the seitan pieces and bake for 20 minutes, turning once.

[Back to Top]Saffron Almond Rice Pilaf

If you're feeling rich enough to buy yourself some saffron, I'd suggest making some of this nice rice.

1 cup vegetable broth
1 cup water
Pinch of saffron threads
1/2 cup chopped onion
2 tablespoons soy marg
1 cup long-grain rice
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 cup sliced almonds, toasted

Heat broth and water in a small saucepan over moderate heat until hot, then crumble saffron into liquid and stir. Remove from heat.

Cook onion in soy marg in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until golden brown, 5 to 8 minutes.

Add rice and cook, stirring, until fragrant and pale golden, about 3 minutes. Stir in saffron broth, salt, and pepper and bring to a boil. Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 18 minutes. Remove from heat and let stand, covered, 5 minutes, then fluff rice with a fork and fold in almonds.

[Back to Top]Shepherd's Pie

Filling:
1 small onion, chopped
3 small carrots, chopped
1/2 cup spinach, chopped
1 stalk celery, chopped
1 large tomato, chopped
2 tbsp olive oil
15 oz can of lentils, mashed
1/2 tsp dried basil
1/2 tsp salt
1 tbsp Braggs or soy sauce

Topping:
3 medium potatoes, roughly chopped
1/4 cup soy milk
1 tbsp margarine
salt to taste


Preheat over to 350 F. Boil or steam the chopped potatoes until they can be pierced easily. In a medium saucepan, saute the onions, carrots, spinach, celery and tomatoes in the oil. Once carrots are tender, add the mashed lentils, basil, salt, and Braggs. Stir and simmer without a lid until the liquid cooks off.

In a large bowl, mash together the potatoes, soy milk, margarine and salt with a potato masher or fork. Set aside. Pour the vegetable mixture into a lightly oiled 9 X 9 baking dish. Layer the mashed potatoes over the top. Bake for 15 - 20 minutes.

[Back to Top]Soba Noodles with Spicy Tofu Peanut Sauce

soba noodles (either 1 or 2 pounds, depending on how many people are eating)
6 tbsp minced cilantro
2 large cucumbers, peeled, seeded and sliced into matchsticks
5 tbsp chopped scallions
10 oz firm tofu
2 cloves garlic
1 inch piece fresh ginger, minced
1/2 tbsp cayenne pepper
1/4 cup soy sauce
2 tbsp honey (or agave nector, if you don't use honey)
1 cup soy milk
1 cup natural smooth peanut butter


Cook pasta, drain and let them cool down a bit.

Trasfer noodles to a large bowl. Add cilantro, cucumbers and scallions and toss gently.

In a food processor or blender, whip the tofu until smooth. Add the garlic, ginger and soy sauce and blend until combined

In a medium saucepan over moderate heat, combine the honey, soy milk and peanut butter and stir constantly until mixed

Remove from heat and add the tofu mixture, and beat with a wire whip. If it seems too thick, add more soy milk. Serve with the sauce spooned over the noodles.

[Back to Top]Spaghettini with Garlic and Lemon

1 lb spaghettini or capellini
4 large garlic cloves, minced
1/2 to 3/4 teaspoon dried hot red pepper flakes
1/2 cup extra-virgin olive oil
Finely grated zest from 2 lemons
3 tablespoons fresh lemon juice
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 cup chopped fresh flat-leaf parsley


Cook pasta in a 6-quart pot of boiling salted water until al dente. Reserve 1 cup cooking water and drain pasta in a colander.

While pasta is boiling, cook garlic and red pepper flakes (to taste) in oil in a 12-inch heavy skillet over moderate heat, stirring, until garlic is golden, about 5 minutes. Stir in zest, then juice, salt, pepper, and 1/2 cup reserved cooking water and bring to a simmer.

Toss pasta in sauce with parsley. (Add more cooking water if pasta seems dry.)

[Back to Top]Tia's Mac N Cheese

1/4 cup flour
1/2 cup nutritional yeast
1/3 cup soy marg
1 1/2 cup water
1-2 sloshes soy sauce
2 tsp mustard
pepper to taste

Toast flour and yeast in a pan until they smell nutty. Add marg and stir til bubbly. Add water and cook until it thickens, stirring constantly. When it is thick, stir in the remaining ingredients.

Stir this into a pot of shells or elbows or penne.

[Back to Top]Tofu Cacciatore

Serve this with some nice pasta and you will have a lovely meal!

1 lb firm tofu OR use 2, 1 lb packages of "chicken-style" seitan, drained
1 tsp olive oil
1 onion, diced
3 cloves garlic, minced
3 tbls tomato paste
3/4 cup vegetable broth
1 cup canned tomatoes
1/2 cup sliced mushrooms
1/2 cup dry white wine
1 tsp dried parsley
1 bay leaf
1/2 tsp salt
1/2 tsp ground allspice
1/4 tsp dried rosemary
1/4 tsp dried basil
1/4 tsp black pepper

Drain tofu and pat dry. Cut into 1/2 inch squares.

Heat oil in a large skillet over medium heat. Saute the onion and garlic for 2 minutes. Add tomato paste, broth, tomatoes, mushrooms, wine, herbs, salt and spices and stir until blended. Bring saice to a boil, reduce heat, and simmer, covered, for 20 minutes, stirring often.

Add the tofu and simmer until tofu is heated through.

[Back to Top]Tofu Coconut Milk Curry Pasta

Delicious and Easy to make main course. You can add any veggies you like. Substitute the past for rice if you'd like too.

Tofu
Veggies of choice
Pasta of choice (I prefer Penne)
1 Can Coconut Milk
Curry (either yellow or red will do)
Soy Sauce
Hot Sauce (I personally use Sriracha)

Cook pasta. While pasta is cooking, saute veggies of choice and Tofu, until almost done. Mix coconut milk, curry (to taste), soy sauce and hot sauce in a small pot. Heat coconut milk mixure on low to medium until hot and mixed well (stirring a lot otherwise it will boil over and make a bad mess). Combine all ingredients together in a large pan, and cook on medium until veggies are done. Enjoy!

Submitted by Rick.  Source: me

[Back to Top]Tofu or Seitan Fajitas

Easy and delicious Fajitas. Serves 2-3. Yum!!

Ingredients
1 package seitan, about 1 pound, cut into strips or a package of tofu
3 cloves garlic, diced
1 small onion
1 red or green bell pepper
1 small zucchini
4 mushrooms (sliced)
1/2 tsp chili powder
1/2 tsp paprika
1/2 tsp cumin powder
3 tbsp olive oil

Marinade
3 cloves of garlic
1 T sea salt
1 huge handful of cilantro - chopped
1 T red pepper flakes
3 T olive oil
juice from 4 lemons
1 T ginger juice

Grind up the garlic with the sea salt. Mix the rest of the marinade ingredients with this in a large bowl. Toss the veggies in the marinade, cover the bowl and stick it in the fridge for about 30 minutes.

Peparation
Sautee Seitan or Tofu for 5-7 minutes. Add veggies and cook for 10-15 minutes, or until cooked to your liking. Wrap in flour tortillas and serve plain or with taco sauce, guacamole, cheese and sour cream and enjoy!

Submitted by rick.

[Back to Top]VeggieChicken and Sun-Dried Tomato Sandwiches with Basil Olive Pesto

Oooooh, this makes such a good sandwich for a special lunch!

For Sandwiches
3/4 cup Sun Dried Tomatoes(not packed in oil),
A long loaf (about 20 inches) French or Italian bread OR individual loaves of panini
about 1/2 cup basil olive pesto*
6 to 8 ounces veggie chicken or turkey slices
1/2 bunch arugula, trimmed, washed well, and spun dry (about 1 cup)

Make sandwiches:
In a heatproof bowl pour enough boiling water over tomatoes to cover and let stand 20 to 30 minutes, or until soft. Drain tomatoes and pat dry. Cut loaf diagonally into 4 pieces and halve each piece horizontally. Spread pesto on cut sides of bread and make 4 sandwiches with chicken, tomatoes, and arugula.

If you want to go OVER THE TOP and make, literally, the Best Sandwich In The World, bake a loaf of Annie's Rosemary Garlic Bread and make this sandwich on it while the bread is still hot from the oven. It is sinful and decadent.


*BASIL OLIVE PESTO
1 large garlic clove
1 cup packed fresh basil leaves, washed well and spun dry
1 cup packed fresh parsley leaves (preferably flat-leaf), washed well and spun dry
1/3 cup pine nuts
1/4 cup olive oil
1/4 cup Kalamata or other brine-cured black olives, pitted and chopped fine

Make Basil Olive Pesto:
To a food processor with motor running add garlic and blend until minced. Add basil, parsley, and nuts and blend well. Add oil and blend until smooth. Transfer pesto to a bowl and stir in olives. Pesto may be made 5 days ahead and chilled, surface covered tightly with plastic wrap. Bring pesto to room temperature before using. Makes about 3/4 cup.

Salad

[Back to Top]Baby Greens, Pear, Almond and Feta Salad

Good God, this is tasty!

3 tbsp lemon juice
1 tbsp dijon mustard
1 1/2 tsp fresh thyme
1/2 cup olive oil

1 bag mixed baby greens
2 ripe pears, halved, cored, thinly sliced lengthwise
1 cup crumbled fake feta
1cup almonds, toasted, coarsely chopped

Whisk first 4 ingredients in a bowl to blend. Season dressing to taste with salt and pepper.

Toss greens with enough dressing to coat. Divide among 2 or 3 plates. Top each serving with pear slices. Sprinkle with feta and almonds. Drizzle the top lightly with the remaining dressing.

[Back to Top]Chicken Salad

This makes quite a nice sandwich!

2 cups vegan chicken tenders
1/2 cup diced celery
15 - 20 thinly sliced grapes
1/4 cup slivered almonds
pinch of baby dill
salt and pepper to taste
4 heaping tablespoons of Veganaise

Fry up the chicken tenders in a bit of oil. Let them thaw and brown until they are golden (about 10 minutes). Toast the slivered almonds in the oven for a few minutes (5 to 7 min.) Remove both chicken and almonds from heat and let cool for a few minutes. Cut up the tenders so they are a bit smaller. Add 2 tablespoons of veganaise. Chop up the celery, grapes, and dill. Add to the chicken and veganaise and stir. Add the other two tablespoons of veganaise and almonds to the mixture. Add a bit of salt and pepper to taste.

[Back to Top]Mixed Green Salad with Strawberry Dressing

This is a perfect summer salad... the results are downright magical!

1 1-pound basket strawberries, hulled, halved
1 5-ounce package mixed baby greens
chopped up fake feta cheese or spy mozzerella (about 1 1/3 cups)
1/2 cup walnuts, toasted
1/2 cup olive oil
3 tablespoons balsamic vinegar
1 tablespoon sugar

Mash enough strawberries to measure 1/3 cup. Place remaining strawberries in large bowl. Add greens, cheese, and nuts. Whisk oil, vinegar, and sugar in small bowl to blend. Whisk in mashed strawberries. Season dressing with salt and pepper. Add to salad; toss to coat.

[Back to Top]Mixed Lettuces with Reduced Balsamic Vinaigrette

Who knew cooking balsamic vinegar made it turn so sweet!

1/2 cup balsamic vinegar
1/2 cup walnut oil
salt and freshly ground black pepper
Bag of mixed baby greens

Croutons

Place vinegar in a small saucepan. Bring to a boil and cook for 5 minutes, until reduced by half. measure to make sure you have 1/4 cup. Pour into a bowl and whick in the oil. Sprinkle with salt and pepper. Toss with greens and croutons.

Sandwich

[Back to Top]Mushroom Sandwiches

The special sauce is sooooooooo good!!!

2 tsp balsamic vinegar
1 large clove of garlic (or if you LOVE it like me, use *4* cloves)
salt and pepper, to taste
4 tbls olive oil
2 large portabello mushrooms
Random veggies that you like (like an onion or tomato) optional
Loaf of very nice bread

Put vinegar, garlic, salt, pepper and olive oil in a small jar and shake well. Set aside

Slice the mushrooms and veggies and brush with oil. Bake at 350 for 15 minutes (or until they are done), flipping them once while baking

Spread the special sauce on the very nice bread and enjoy!

[Back to Top]Sloppy Janes

Takes you back to those pre-adolescent days!

1/2 pound tempeh
1 chopped onion
1 chopped green pepper
2 cloves garlic
2 cups Marinara Madness or other tomato sauce
1 or 2 tsp chili powder
1/2 tsp salt
buns

Steam the tempeh for 20 minutes and cut into 1/4 inch cubes

Simmer the onion, green pepper and garlic in 1/4 cup water until the vegetables are soft. Stir in the tempeh, sauce, chili powder, and salt and simmer until heated through.

[Back to Top]Tofu

Bread
Tofu
Mayo

Put together and Eat!

Submitted by Rick (test@test.com).

Sauce

[Back to Top]Amazing Vegan Sauce

Serve this warm over baked potatoes or veggies, or serve it cold as a salad dressing.

1 lb firm tofu
3/4 cup avocado or almond oil
1/4 cup Bragg's
1/2 tbs tamari
3/4 cup water
1/4 tsp basil
1/8 tsp granulated garlic
2 tbs nutritional yeast
1/4 tsp salt
1 1/2 tsp lemon juice
1/4 tsp spike

Blend it all up in a blender! That is all!

[Back to Top]Creamy Basil Dressing

This is a top-notch salad dressing!

1 cup loosely packed fresh basil
1 1/2 tablespoons chopped shallot
2 tablespoons balsamic vinegar
3/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons veganaise
6 tablespoons extra-virgin olive oil

Blend all ingredients in a blender or processor until smooth.

[Back to Top]Fresh Herb Salad Dressing

It's been years since I've bought salad dressing in a jar. When it's so easy to make fresh, and it tastes so much better, why wouldn't you make your own? This is another of my favorites.

1/8 cup Bragg's
1 tsp dijon mustard
1/4 cup balsamic vinegar
3 cloves garlic
pinch of black pepper
2 tablespoons fresh herbs (basil, oregano, mint, etc... or a combination of whatever you wish)
1/2 cup extra-virgin olive oil

Blend all ingredients in a blender or processor until smooth.

[Back to Top]Ginger-Shiitake Cream Sauce

I've had my biggest success using this over the fake fish patties you can get at Asian markets. I've also put this on fake chicken breasts. If you don't do fake meats, I think this would probably be just as yummy over tofu or rice or pasta.

3 tbsp soymarg
1/3 cup thinly sliced green onions
1/4 cup chopped cilantro
2 tbsp finely chopped peeled fresh ginger
4 garlic cloves, chopped
8 oz fresh shiitake mushrooms, stemmed, caps sliced
6 tbsp soy sauce
3/4 cup soy milk
3/4 cup silken tofu
3 tbsp lime juice

Process soy milk and tofu together in a blender until smooth. Add soymarg, green onions, cilantro, ginger and chopped garlic to skillet and saute until fragrant, about 30 seconds. Mix in mushrooms and soy sauce and simmer 30 seconds. Add soymilk/tofu mixtureand simmer about 3 minutes. Stir in lime juice.

[Back to Top]Golden Gravy

TVP, cooked Onions, Garlic, Veggie Sausage and Browning are all great to add. Experiment!

1/3 cup Flour
1/3 cup Nutritional Yeast
1/4 cup Margarine or Oil
2 cups Water
1 tbsp Soy Sauce

Toast Flour over Medium heat until you can start to smell it. Stir in Yeast, then ad Margarine. Cook for a few minutes until bubbly then add Water. Cook, wisking until it thickensand bubbles Add soy sauce and salt and pepper to taste.

Submitted by Rick.  Source: New Farm Cookbook

[Back to Top]Grill Goddess Sauce

If you marinate tofu in this before grilling, it will have magical results. Also works great to marinate mushrooms

1/3 cup brown rice syrup
1/3 cup water
1/2 soy sauce
1/2 cup apple cider vinegar
1/2 oil
1/4 cup crushed garlic
2 tbsp cornstarch, mixed with 1/4 cup water

Mix all ingredients well together. If you're storing it for later, you don't have to refridgerate it.

[Back to Top]Mango, Ginger and Cilantro Sauce

I've only used this over fake chicken stuff, which I must say is pretty remarkable.

2 teaspoons olive oil
1 tablespoon minced peeled fresh ginger
2 large garlic cloves, minced
3/4 cup chopped peeled mango or fresh pineapple
1 tablespoon chopped fresh cilantro
2 teaspoons white wine vinegar

Heat 2 teaspoons oil in heavy small skillet over medium heat. Add ginger and garlic; sauté 2 minutes. Add mango; sauté until heated through and beginning to soften, about 3 minutes. Remove from heat. Mix in cilantro and vinegar. Season with salt and pepper. Serve over fake chicken.

[Back to Top]Mushroom Gravy

3/4 cup white or button mushrooms, chopped
1 small yellow or white onion, minced
1/4 cup vegan margarine
2-1/2 cups vegetable broth
2 tbsp soy sauce
1/4 cup flour
1 tbsp poultry seasoning (or 1/2 tsp each of sage, thyme and marjoram)
salt and pepper to taste

In a large skillet, melt the vegan margarine and add onion and mushrooms. Sautee for just a minute or two over high heat.

Reduce heat to medium and add vegetable broth and soy sauce. Slowly add flour, stirring well to combine and prevent lumps from forming. Bring to a simmer or a low boil, then reduce heat.

Add poultry seasoning, salt and pepper, stirring consistently. Allow to cook for 8-10 minutes, stirring regularly, until gravy thickens.

 Source: Lua_cara on fluther.com

[Back to Top]Nutritional Yeast Cheese

1/2 cup Nutritional Yeast
1/2 cup Flour
1 tsp Salt
1/2 tsp Garlic Powder
2 cups Water
1/4 cup Margarine
1 tsp Yellow Mustard

Sift dry ingredients together in a pan. Wisk in water. Cook on Medium heat stirring frequently, until sauce thickens and bubbles. Cook 30 seconds then remove from heat. Whip in Margarine and Mustard. Will thicken as it cools.

Submitted by Rick.  Source: New Farm Cookbook

[Back to Top]Pesto

Great on hot or cold pasta or spread on sandwiches.

3 large garlic cloves
1/2 cup pine nuts
2/3 cup soy parm
1 teaspoon salt
1/2 teaspoon black pepper
3 cups loosely packed fresh basil
2/3 cup extra-virgin olive oil

With food processor running, drop in garlic and finely chop. Stop motor and add nuts, cheese, salt, pepper, and basil, then process until finely chopped. With motor running, add oil, blending until incorporated.

[Back to Top]Ponzu

This is a wonderful Japanese sauce that is a great salad dressing or dipping sauce.

1/2 soy sauce or Bragg's
1/4 cup rice vinegar
1/4 cup lemon juice
1/4 water
2 Tbsp toasted sesame oil
1 tsp fresh grated ginger

Put all ingredients in a jar and shake well.

[Back to Top]Ranch Dressing

1 1/4 cup veganaise
3/4 cup soy milk
2 tbsp chopped green onion
2 tbsp chopped fresh parsley
1 tbsp apple cider vinegar
1 garlic clove, minced
1/2 tsp grated lemon peel
1/2 tsp salt

SPICES: You should use between 1/8 and 1/4 of each of these, depending on how spicy or how peppery you want it:

garlic powder
onion powder
dried thyme
dried oregano
ground black pepper
paprika
cayenne pepper

Whisk all ingredients together in a bowl until blended.


-or-

Easy Slacker way:

1 package of Hidden Valley Ranch dip mix (the dip mix has no dairy, but the dressing mix does have dairy, so be careful)
12.5 oz package of Mori-Nu firm silken tofu
soy milk

Blend the mix and tofu in a blender or food processor. Add enough soy milk to make it the right consistancy. you might not want to add any if you'll be using it as a dip, but you'll need to add some to make it "pourable" as a dressing. Then just chill and eat!

[Back to Top]Roasted Garlic Dressing

This is my favorite thing to put on a salad!

12 cloves garlic
1 cup olive oil
1/2 cup balsamic vinegar
1/4 cup water
1 tsp salt
1/2 tbsp pepper
1 tbsp Dijon mustard

Separate (but don't peel) the cloves of garlic and roast in an un-oiled pan fpr 15 minutes at 350, truning occasionally. Set aside and peel when cool. In a blender or food processor, blend everything together until smooth.

[Back to Top]The Best Gravy Ever

2 cups "chicken" broth (I like the Imagine Foods one that comes in the carton), boiling
2 tbls vegetable oil
3 tbls nutritional yeast
1 vegetable boullon cube
1 cup diced fresk mushrooms
onion salt to taste
Unbleached all-purpose flour

In a large saucepan, simmer all the ingredients except the flour for approximately 5 minutes. Slowly add the flour (tablespoon by tablespoon), whisking after each addition, until desired thickness is reached.

[Back to Top]Tofu Mayonnaise

1 (12.3 oz) pkg extra-firm silken tofu
2 tbls apple cider vinegar or lemon juice
1/2 tsp salt
1 tsp mustard
1/2 tsp onion powder
1 tbsp dry sweetner of your choice

Place all ingredients in a blender. Blend until smooth. It will keep for 2 weeks in the refrigerator.

[Back to Top]Worcestershire Sauce

Without the anchovies, of course!

1/2 cup cider vinegar
2 tbsp Braggs
2 tsp water
1/4 tsp mustard powder
1/4 tsp onion powder
1/4 tsp ground ginger
1/4 tsp garlic granules
1/8 tsp pepper
1/8 tsp cinnamon
1 tsp sugar

Combine all ingredients in a soucepan over meduim-high heat. Bring to boil, reduce heat, and simmer for a minute, stirring constantly. Set aside to cool. Store in refrigerator in a clean container with a tight fitting lid.

Side Dish

[Back to Top]Black Beans in Mango Sauce

These are good as a side dish, or in a tortilla as an interesting burrito!

1 1/2 tbsp olive oil
2 cups minced red onion
1 tbsp minced garlic
1 3-inch jalapeno pepper, minced
1 1/2 tbsp minced fresh ginger
1 1/2 tsp cumin
1 1/2 tsp salt
3 15-oz cans of black beans, drained
6 tbsp lime juice
2 large ripe mangoes, minced
black pepper to taste
minced fresh cilantro

Heat the oil in a skillet. Saute onion, garlic, chili, ginger, cumin and salt for 3 minutes on medium high heat.

Turn heat to medium low. Add black bean and half the line juice. Saute for 5 minutes or until beans are heated, and trasfer to a bowl.

Stir in the lime juice and mangoes and add pepper to taste. Cover and let sauce develop for 15 minutes. Top with minced cilantro before serving.

[Back to Top]Carrots Glazed with Balsamic Vinegar and Butter

1/2cup (1 stick) soymarg
3 1/2 punds peeled baby carrots or regular carrots, peeled, cut into 2 inch pieces, halved lengthwise
6 tbsp sugar
1/3 cup balsamic vinegar
1/4 cup chopped fresh chives


Melt soymarg in a large pot over medium heat. Add carrots and saute 5 minutes. Cover and cook until carrots are tender-crisp,about 7 minutes. Stir in sugar and vinegar. Cook uncovered until carrots are tender and glazed, stirring frequently, about 12 minutes longer. Season to taste with salt and pepper. Add chives and toss to blend.

[Back to Top]Coconut Rice

This is the best rice I have ever tasted! Definitely make some the next time you have Asian (especially Thai) food. It is incredible!

1 tbsp margarine
1 cup basmati rice
1 cup water
2/3 cup canned unsweetened coconut milk
2 tbsp vegetable oil
slivered or chopped almonds (optional)

Melt margarine over medium heat. Add rice and saute until it begins to turn opaque, about 2 minutes. Stir in the water and coconut milk and bring to boil. Cover and reduce heat to low; cook until rice is cooked through and liquid is absorbed, about 18 minutes. Add salt to taste.

Serve it topped with the almonds.. that makes it really good!

[Back to Top]Curried Garbanzo Beans

This is a really nice and authentic tasting Indian dish.

2 onions, chopped
1/2 cup soy marg
8 oz tomato sauce
8 cloves garlic, minced
2 tsp tumeric
1 tsp cumin
1 tsp allspice
1 1/2 tsp cayenne pepper (or to taste)
4 cans garbanzo beans
2 green peppers, chopped
Salt to taste


Saute onions in soy marg until golden, then add tomato sauce, garlic and spices. Saute for a few minutes, then add garbanzo beans and green pepper. Saute for 5 - 10 minutes. Add salt to taste.

[Back to Top]Garlic Mashed Potatoes

3 large baking potatoes
1 tsp vegetable oil
6 garlic cloves, minced
3/4 cup soy milk
3 tbls soy margarine

Dice the potatoes (it is great whether the potatoes are peeled or not). Boil for about 15 minutes, or until they are soft.

Heat oil over medium heat in a small pan. Saute the garlic about 30 seconds. Add the soy milk and reduce to a simmer.keep warn until the potatoes are cooked.

Mash the potatoes in a large bowl. Add the margarine. Add just enough of the soy milk/ garlic mixture to make them as creamy as you like.

[Back to Top]Mashed Sweet Potatoes with Maple Syrup

2 1/4 lbs sweet potatoes, peeled and cut into 1 inch pieces
1/4 cup (1/2 stick) soy marg
2 tbps maple syrup
1/2 tsp ground cardamom

Steam the potatoes until tender, about 20 minutes. Mash them with the other ingredients. Season with salt and pepper to taste.

[Back to Top]Pearl Couscous with Olives and Roasted Tomatoes

Roasted Tomatoes and Dressing:
1 - 2 pints red grape or cherry tomatoes (depending on how much you like tomatoes)
3 large garlic cloves, unpeeled
1/4 cup olive oil
1/4 warm water
1 tsp lemon juice
1 tsp salt
1/4 tsp black pepper

Couscous:
2 3/4 cups un-chicken or vegetable broth
2 1/4 cups pearl (Israeli) couscous
1 tbsp olive oil
1 jar unpitted kalmata olives
1/3 cup fresh, flat-leaf parsley, chopped
1/4 cup fresh mint, chopped
1 tsp fresh thyme, chopped

Roast Tomatoes and make dressing:
Preheat oven to 250F.

Halve tomatoes through stem ends and arrange, cut sides up, in one layer in a large shallow baking pan. Add garlic to pan and roast in the middle of the oven until the tomatoes are slightly shriveled around edges, about 1 hour.

Peel garlic and puree with oil, water, lemon juice, salt, pepper and 1/2 cup roasted tomatoes in a blender until dressing is very smooth.


Make cousous:
Bring broth to a boil in a heavy saucepan, stir in couscous, then simmer, uncovered, 6 minutes. Cover pan and remove from heat. Let stand 10 minutes.

Transfer couscous to a bowl and combine with the remaining ingredients, dressing, roasted tomatoes and salt and pepper to taste.

[Back to Top]Red Lentil Dal

1 tablespoon vegetable oil
2 cups chopped onions
3 garlic cloves, minced
3 cups water
1 cup dried red lentils
3/4 teaspoon turmeric
3/4 teaspoon ground cumin
1/2 teaspoon ground ginger
1 cup basmati rice, cooked according to package directions
2 plum tomatoes, seeded, chopped
1/4 cup chopped fresh cilantro
1 jalapeno chili, seeded, chopped


Heat oil in medium skillet over medium heat. Add 1 cup onion and 1 minced garlic clove and saute until tender and golden brown, about 10 minutes. Set aside. Combine 3 cups water, lentils, remaining 1 cup onion, 2 minced garlic cloves, turmeric, cumin and ginger in heavy medium saucepan. Bring to boil. Reduce heat, cover and simmer until lentils are tender, about 15 minutes. Transfer half of lentil mixture to processor; puree until smooth. Return puree to same saucepan. Mix in sauteed onion mixture. Simmer 5 minutes to blend flavors. Season to taste with salt and pepper. Spoon rice into bowls. Spoon dal over. Top with tomatoes, cilantro and chili.

[Back to Top]Roasted Asparagus with Lemon

3 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon finely grated lemon peel
36 asparagus spears, trimmed


Preheat oven to 450F. Mix lemon juice, oil and lemon peel in 15 x 10 x 2-inch glass baking dish. Add asparagus; turn to coat. Sprinkle with salt and pepper. Roast asparagus until crisp-tender, turning occasionally, about 20 minutes. Serve warm or at room temperature.

Snack

[Back to Top]Corn Dogs

Never again pick up the box of Morningstar Farms corndogs, and get sad when you realize that they aren't vegan!

6 Smart Dogs
6 skewers
1/2 cup yellow corn meal
1/2 cup flour
1 tsp dry mustard
1/2 tsp salt
egg replacer = 1 egg
1 tbsp sugar
1 tsp baking powder
1/2 cup soy milk
1 tbsp melted shortening

Combine the cornmeal, flour, sugar, mustard, baking powder and salt. Mix well. Add the soy milk, egg replacer, and shortening and mix until very smooth. Pour the misture into a tall glass.

Put the Smart Dogs on the sticks and dip them in the cornmeal batter to coat them evenly.

Deep fry in oil heated to 350 degrees until golden brown, about 2 miinutes. Drain on paper towels.

[Back to Top]Fake Feta

1/4 cup olive oil
1/4 cup water
1/2 cup red wine vinegar
2 tsp salt
1 tsp dried basil
1/2 tsp oregano
1/2 basil

1 lb firm tofu

In a large bowl, mix together first 7 ingredients. Marinate the tofu in the mixture for at least an hour

[Back to Top]Outrageous Brownies

1 1/3 cups flour
1/2 tsp baking soda
1/2 cup softened margarine
1 cup sugar
3 tbls oil
1 12.3 oz package firm silken tofu
1/3 cup unsweetened cocoa powder
1 tsp vanilla extract
2 cups semi-sweet chocolate chips


Preheat oven to 350

Combine flour and baking soda and set aside.

Combine margarine, sugar and oil in a food processor and process 2 minutes or until light and fluffy. Add tofu and process for 2 minutes longer. Add cocoa powder and vanilla and process for a short time. Slowly add the dry mixture, processing periodically. Pour into a bowl and add chocolate chips.

Pour batter into a lightly oiled 9 X 12 inch baking pan. Bake for 25 minutes; check at 20 minutes.

[Back to Top]Peanut Butter Cups

1/2 cup margarine
3/4 cup peanut butter
3/4 cup graham cracker crumbs
1/4 cup sugar
1 cup chocolate chips
1/4 cup soy milk
12 cupcake liners

Melt margarine in a small saucepan. Once melted, stir in the peanut butter, cracker crumbs, and sugar. Spoon about 2 tbsps into muffin tins lined with paper cupcake liners (the liners are a must). Let them cool and harden a bit.

In a small saucepan, melt together the choocolate chips and soy milk until completely melted. Spoon over the top of the peanut butter cups. Let set in the fridge for several hours before serving.

[Back to Top]PEANUT BUTTER DOG BISCUITS

1 1/2 c. whole wheat flour
1/2 c. soy flour
1 tbsp. baking powder
1/2 tsp. salt
1 c. peanut butter (sugar free; smooth or chunky)
3/4 c. milk

Preheat oven to 400 degrees. Combine wheat and soy flour, baking powder and salt in mixing bowl. In a separate bowl, whisk together peanut butter and milk until well combined and smooth. Add peanut butter-milk mixture into dry ingredients and mix well to a soft dough. Put dough onto lightly floured surface; knead lightly. Roll dough out to 3/8 - 1/4 inch thick; cut into 1-2 inch squares (depending on dog's size). Place 1/2 inch apart on ungreased baking sheets. Bake 15 minutes or until lightly browned. Store cooled biscuits in refrigerator.

 Source: Unknown

Soup

[Back to Top]Carrot Ginger Soup

1 oz onions, chopped
4 medium carrots
2 stalks celery
4 oz potatoes, chopped
1 pint vegetable broth
1/2 tbsp grated ginger
juice of 2-3 oranges
zest of 1/2 orange
salt and pepper to taste
olive oil to saute
pat of soymarg

Saute onions and celery in olive oil in a large saucepan. After a few minutes, add carrots and saute until onions go pearly. Stir in potatoes and add enough broth to cover vegetables by a couple of inches.

Bring to boil, reduce heat and simmer until veggies are tender. Add the orange juice, zest and ginger.Blend the soup.

Add more stock to achieve the desired thickness. Season with salt, freshly ground black pepper, bouillon powder and soymarg.

[Back to Top]Cauliflower Cheese Soup

1/2 cup cashews (raw, clean)
3 1/2 cup water
2 cup cauliflower water from steaming
1/4 cup cornstarch
3 Tbsp. canola oil
1 tsp. onion powder
3 Tbsp. lemon juice
1/4 cup nutritional yeast flakes
salt to taste
2 tsp. Lawry's seasoning salt
1/4 cup dried parsley
1 head steamed cauliflower

Blend cashews with small amount of water until smooooth. Then blend remaining ingredients, except parsley. Pour into soup kettle and thicken on stove. That's it!

[Back to Top]Chinese Chicken Noodle Soup

1 pound fake chicken (such as chicken style seitan), cut into bitesized pieces
3 tablespoons soy sauce
2 tablespoons dry Sherry
2 tablespoons oriental sesame oil
3 garlic cloves, minced
3 tablespoons tahini
2 tablespoons minced peeled fresh ginger
1 tablespoon sugar
1 tablespoon seasoned rice vinegar
1 1/2 teaspoons chili-garlic sauce
4 cups chopped Napa cabbage (from 1 head)
6 green onions, thinly sliced
8 cups un-chicken broth
1 14-ounce package fresh yakisoba noodles or Chinese pan-fry noodles
1/2 cup chopped fresh cilantro


Stir chicken, soy sauce, Sherry, and 1 tablespoon sesame oil in medium bowl to blend. Let stand 20 minutes or refrigerate up to 2 hours.

Whisk garlic, tahini, ginger, sugar, vinegar, and chili sauce in small bowl.

Heat remaining 1 tablespoon sesame oil in heavy large pot over medium-high heat. Add cabbage and green onions and sauté until cabbage is tender, about 5 minutes. Add broth and bring to boil. Add chicken with marinade and tahini-garlic mixture. Reduce heat to low and simmer until chicken is cooked through, about 5 minutes.

Cook noodles in large pot of boiling salted water until tender, about 5 minutes. Drain. Add to soup in pot. Stir in half of cilantro. Season soup with salt and pepper. Sprinkle with remaining cilantro.

[Back to Top]Grilled Portabella Leek Soup

4 bunches leeks
8 portabella mushroom caps, sliced
2 cups Grill Goddess Sauce
4 qts vegetable stock
1 cup cooked brown rice
3 tbsp cornstarch, dissolved in 1/4 cup cold water


Cut root ends off of leeks and cut them into long strips. Put leeks and sliced mushrooms in a large mixing bowl with1 cup of the Grill Goddess sauce. Marinate for a few minutes.

If you have a grill, grill the mushrooms on medium heat and flip and baste occasionally until soft. Grill the leeks on low and keep them constantly moving to prevent burning. If you don't have a grill, you can cook the mushrooms and leeks on a baking sheet in a oven at about 400 degrees. After the leeks are grilled, chop them up.

In a soup pot, combine portabellas, leeks, remaining sauce and stock. Bring to a boil, add rice and simmer for 30 minutes. Mix cornstarch slurry into soup. Stir for a minute and serve.

[Back to Top]Kale and Potato Soup

2 garlic cloves, minced
1 1/2 cups chopped onions
3/4 cup sliced carrots
1/4 cup olive oil
2 large russet potatoes
4 cups un-chicken or vegetable broth
package of soy chorizo
8 cups packed kales, shredded thin
1 lb red potatoes

In a large pot, saute the garlic, onions and carrot in the oil over moderately low heat, until vegetables are softened. Add the russet potatoes, peeled and cut into 1 inch pieces, the broth and 4 cups water. Bring the lioquid to boil and simmer the mixture, covered, for 10 - 15 minutes, or until the potatoes are tender. While the potatoes are cooking, cook the chorizo in some oil over moderate heat until browned (it will probably completely fall apart, but that is ok). When browned, tranfer to a paper towel to drain.With a slotted spoon, transfer the potatoes to a processor, add 1 1/2 cups cooking liquid and puree until smooth., Stir the puree into the broth mixture, add the chorizo, the kale and the red potatoes, cut into 1 inch pieces, and salt and pepper to taste. Simmer covered for 10 minutes, or until the potatoes are tender.

[Back to Top]Korean "Soon" Tofu Stew

Serves: 2-4, Preparation time: 45 minutes

Ingredients (use vegan versions):

1 12 oz package silken tofu (extra soft)
1 medium size onion, chopped
2-4 teaspoons of Korean crushed red pepper
2 teaspoons sesame oil
1/2 cup chopped scallions
1/2 cup mushrooms (any variety)
2-3 cloves of garlic, finely chopped
sprinkle of toasted sesame seeds
8 cups of water
optional: zucchini slices, spinach leaves

Directions:

Over a medium heat, saute the chopped garlic and crushed red pepper in sesame oil. Stir continuously so pepper and garlic do not burn. After 3-4 minutes, transfer contents to stew pot.

Add water, tofu and vegetables (except scallions) to stew pot, and bring everything to a boil. Simmer for 5 to 10 minutes. Be sure to break up the soft tofu in the pot; this will help to create a gravy-like consistency in the soup.

Just before serving, sprinkle chopped scallions on to soup.

This traditional dish is best accompanied by a hot bowl of Korean-style sticky white rice.

Submitted by Rick.  Source: VegWeb

[Back to Top]Potato Leek Soup With Cheese

This is a nice, thick, creamy, tasty soup. Mmmmm! Make sure to serve it with bread for dipping.

1/4 cup (1/2 stick) soy marg
1 large leek (white and pale green parts only), thinly sliced
1 large garlic clove, minced
4 large potatoes (about 2 1/4 pounds), peeled, cut into 1/2-inch pieces
2 large carrots, peeled, cut into 1/2-inch pieces
4 cups un-chicken or vegetable broth
2 tablespoons chopped fresh dill or 1 tablespoon dried
3/4 cup soymilk
4 ounces Tofutti Better Than Cream Cheese
1 cup grated soy cheddar cheese (about 3 ounces)
Chopped fresh parsley (optional)
Additional grated soy cheddar cheese (optional)


Melt soy marg in heavy large pot over medium heat. Add leek and garlic; sauté until tender but not brown, about 4 minutes. Add potatoes and carrots; sauté 5 minutes longer. Add broth and dill; simmer uncovered until vegetables are tender, about 20 minutes. Remove from heat. Add soymilk to soup. Transfer half of soup to blender. Add cream cheese and blend until smooth. Return soup to pot. Add 1 cup grated soy cheddar cheese and stir over low heat. Season soup to taste with salt and pepper. Transfer to large serving bowl. Garnish soup with chopped fresh parsley and additional grated soy cheddar cheese, if desired.

[Back to Top]Scrumptious Corn Chowder

Serves: 4-6, Preparation time: 30 minutes

Ingredients (use vegan versions):

1/2 sweet pepper, finely diced
1/2 large vidalia or yellow onion
1 large red potato
3 cups water
3 tablespoons nutritional yeast (divided, see below)
1 tablespoon vegetarian chicken-flavored broth mix
1 teaspoon salt
2 teaspoons Mrs. Dash, Spike, or herb blend (optional)
3 cups frozen (or blanched, fresh) corn kernels
2 cups oat milk or other non-dairy milk

Directions:

This is one dish that will surely have some of your non-vegetarian friends looking at you with suspicion and asking, "are you sure there's no cream in this?" It is rich and satisfying, while low in fat and calories. It is also a properly combined food and perfect for a quick, cozy supper or light lunch.

Sautee the onions and red pepper in a non-stick pan or with a spray of non-stick coating until the onions are translucent. Add the potatoes and continue to sautee for five more minutes, stirring often to prevent sticking.

Add the water, two tablespoons of the nutritional yeast, the broth mix, salt, and herbs. Simmer for twenty minutes until the vegetables are completely cooked.

Meanwhile, blend the oat milk, one cup of the corn and the remaining yeast in a blender until absolutely smooth and creamy.

Just before serving, add the other two cups of corn to the broth and vegetables and simmer 4-5 additional minutes until the corn is hot. Then add the oat/corn cream to the soup and heat through. Do not boil, as the "cream" will tend to separate if you do.

Serve with a green salad and slices of whole-grain vegan bread for a wonderful, hearty meal on a cold winter day.

Submitted by Rick.  Source: VegWeb