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O'Brien Vegan
Cooking |
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Compiled by Kathleen and Micheal O'Brien |
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1/1/2008 |
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The word "veganism" denotes a philosophy and way of living
which seeks to exclude � as far as is possible and practical � all forms of
exploitation of, and cruelty to, animals for food, clothing or any other
purpose; and by extension, promotes the development and use of animal-free
alternatives for the benefit of humans, animals and the environment. In
dietary terms it denotes the practice of dispensing with all products
derived wholly or partly from animals ~ The British Vegan Society |
Table of Contents
Brussel Sprouts with Basil and Garlic
Creamy Pumpkin Soup in Pumpkin
Quick Microwave Polenta� Ingredients:
Sun-Dried Tomato Olive Tapenade
Tomatoes with Basil and
Balsamic
Tofu with Mushrooms and
Snow Peas
Avocado and Grapefruit
Salad with Pomegranate Seeds
Ezme Salatasi (Turkish Tomato Salad)
Honey Lime Cilantro Salad
Dressing
Kale Salad with Orange Blackberry Vinaigrette
Mixed Bean Cherry Tomato
Salad with Basil Vinaigrette
Asparagus Stir Fry with
Grapefruit and Almonds
Baby Lettuces with Grilled Portabella Mushrooms
Blueberry Waffles with Lemon Icing
Cauliflower Dal with Panch Phoran
Falafel with Creamy Cucumber Dressing
Garlic, Olive and Tomato
Pasta
Grilled Eggplant in
Pomegranate Dressing
Portobello's Stuffed with
Lemon Scented Quinoa and Arugula
Roasted Eggplant and Tomato Panini
Thai-Style Basil Tofu and Asparagus
Vegan Potato Salad� Ingredients:
Chocolate-Covered
Strawberries
Chocolate Peanut Butter Shells
Espresso Chocolate Chip
Cookies
Giant Old-Fashioned Oatmeal Cookies
Gingerbread Cupcakes with
Lemony Frosting
Orange Slices with Warm
Raspberries
Red, White, and Blue Fruit
Terrine
Sorbet (Blueberry and Pink
Grapefruit Coupe)
Sorbet (Grapefruit with
Pomegranate Seeds)
Vanilla
"Buttercream" Frosting
Apricot
Duck Sauce
Ingredients:
1/4 cup all-fruit apricot preserves
1/8 cup white wine vinegar
1/2 tbsp grated peeled ginger
1 tsp soy sauce
1 tbsp finely chopped green onion
Directions:
Mix the first 4 ingredients in a microwave-safe bowl and
microwave, stirring occasionally, for about 2 minutes. Add chopped green onion
and serve when cool.
Ingredients:
1 loaf sourdough baguette
Vegan mayonnaise
Fresh garlic cloves
Lemon juice
1 avocado
Directions:
Slice up the sourdough baguette into slices about 1/2 in thick. Toast
these in the oven on broil, taking great care not to burn them.
In a small bowl, scoop out as much vegan mayonnaise as you like.
Squeeze fresh garlic into the Vegan mayonnaise with a garlic press, and add
lemon juice.
Spread the garlic mixture onto the sourdough toasts.�
Top each piece of toast with a slice of avocado.
Ingredients:
1 Avocado
20 green chilies
Parsley
1 tbsp tamarind juice
Salt to taste
1 oz water
Directions:
Peel avocado, put all the ingredients in blender. Blend for ten
seconds. Serve.
Ingredients:
1 lb. extra-firm regular tofu
1/8 cup soy sauce
Directions:
Preheat oven to 375°F.
Slice tofu 1/4-inch thick pieces. Brush each slice, back and front, with soy sauce and allow it to marinate for 10 minutes.
Place on a lightly oiled baking sheet and bake for 30-35 minutes, turning once halfway through, until a deep, golden brown and crispy on the outside but still tender on the inside. Remove from oven.
If using in a stir-fry, cut each slice of tofu into 8 cubes and add to stir-fry near the end.
Variations:
Add 1 tsp sesame oil to the soy sauce for a great addition to stir-fries.
Add 1/4 tsp of poultry seasoning or rosemary for a vegan turkey substitute.
It is best to saut� this with your pasta or veggies, or if you are using it as a dip or a spread, heat it up a little first with some water. That way the miso isn't too overpowering. Serve over pasta and vegetables or spread on some Italian bread and toast it.
Ingredients:
2 cup of basil leaves
1 cup of fresh cilantro
1 cup of fresh mint leaves
1/2 cup walnut halves
2 cloves garlic
1/4 cup olive oil
2 tsp lemon juice
1 tbsp mild chickpea miso paste*
1/4 tsp salt
*To make regular Basil Mint Pesto, omit the cilantro and replace the miso paste with 1/4 cup nutritional yeast flakes.��
Directions:
Toast the walnuts in a toaster oven for 5 min, or on a baking sheet in a conventional oven for 10 minutes, turning once. Remove from heat and let cool, roughly chop them when they are cool enough.
Combine the basil, cilantro and oil in a blender. Blend on high for awhile. Add everything else and blend until pureed, you may need to scrape down the sides of the blender. If it is not ready to be used, store it in the fridge in an air-tight container.
Ingredients:
1/3 cup balsamic vinegar
1/3 cup frozen blackberries, thawed
Juice of one blood orange
Honey or agave nectar to taste
Directions:
Heat balsamic vinegar over low heat until reduced by half, stir constantly.
Take off heat. Puree blackberries in a blender, and strain juice into vinegar.
Add orange juice and stir. Turn heat back on low, and stir ingredients until
combined. Add a honey or agave nectar to taste.
Brussel
Sprouts with Basil and Garlic
Ingredients:
1 lb fresh Brussels Sprouts, halved
1/3 cup chopped red onion
1 tsp minced garlic
1 tsp dried basil
1/2 cup vegetable broth
1 tsp red wine vinegar
1-2 tbsp sliced almonds
Directions:
Heat a non-stick skillet over high heat. Add the onions and cook for one min, stirring constantly. Add the sprouts, cut side down, and cook until lightly browned, about 2 min. Add the garlic and basil, and stir. Reduce the heat and add the vegetable broth and salt and pepper, cover and cook for 5 min. Stir in the vinegar and serve topped with almonds.
Ingredients:
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1 cup boiling water
2 16 oz cans chopped tomatoes
1 3 oz can tomato paste
1 cup frozen corn
1 zucchini, chopped
2 carrots, chopped
1 large onion, coarsely chopped
1 bell pepper, chopped
1 jalapeno pepper, minced
3 tbsp chili powder (or more to taste)
2 tsp cumin
2 tsp garlic powder
1 tsp dried oregano
1 15 oz can kidney, pinto, or black beans
Directions:
Pour the boiling water over the TVP and let sit for 5 minutes. Then combine with the remaining ingredients except the beans. Cover and simmer for 1 hour. Add the beans and simmer for an additional 30 minutes.
Citrus Pesto
Ingredients:
1 bunch fresh basil, stemmed (about 3 cups)
1/2 cup pine nuts, toasted
1 clove garlic
1 lemon, zested and juiced
1 orange, zested and juiced
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 cup extra-virgin olive oil
Directions:
Blend the basil, pine nuts, garlic, zests, juices, salt, and pepper in a food processor until the mixture is finely chopped. With the machine running, gradually add the olive oil until the mixture is smooth and creamy.
Ingredients:
12 oz fresh cranberries
1 navel orange, scrubbed and cut into 8 pieces
2 apples, peeled and cut into 8 pieces
3/4-1 cup natural sugar
1/3 cup chopped pecans
Directions:
Wash the cranberries and remove any stems, bad cranberries, or inedible stuff.
Put half of the cranberries, orange (unpeeled), and apple into the food
processor and pulse to chop coarsely. Some larger pieces are okay. Pour into a
bowl and process the other half of the fruit. Put it into a bowl; add the sugar
to taste, and mix in the pecans. Refrigerate it for a day or two to allow the
flavors to develop.
Ingredients:
2 cup fresh cranberries
1 orange
1 apple
1 cup dates
Water
Directions:
Process cranberries, orange, apple and dates in a blender and serve.
Ingredients:
12 oz frozen cranberries
12 oz red-currant jelly
Directions:
In a medium saucepan, combine cranberries and jelly. Bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, until cranberries have burst and liquid has reduced to a syrup, 20 to 30 min. Transfer to a serving dish, and let cool. Refrigerate, covered, until ready to serve, up to 3 days.
Creamy Pumpkin Soup in Pumpkin
Ingredients:
1/4 cup water
1 small onion, chopped
4 cup vegetable broth
1 16 oz can solid pack pumpkin
1/2 cup unsweetened applesauce
2 tsp curry powder
Several dashes Tabasco sauce
1/2 cup soy or rice milk
1 small pumpkin, baked
Directions:
Place water and onion in a medium saucepan. Cook, stirring
occasionally, for 5 minutes until onion is soft. Add broth, pumpkin and
applesauce. Stir to combine. Add seasonings. Cook over low heat, stirring
occasionally, for 10 minutes. Stir in milk just before serving.
*Serve in a small baked pumpkin. Cut top off of a pumpkin. Clean out seeds and strings. Replace top. Place pumpkin in a pan with 1/2 inch of water. Bake at 350°F for 30 minutes. Serve the cooked soup in the baked pumpkin.
Ingredients:
2 tsp olive oil
1 lb frozen pearl onions, thawed and patted dry
2 tsp sugar
Coarse salt and ground pepper
1 1/2 tsp fresh, 1/4 tsp dried, thyme
2/3 cup water
Directions:
Heat oil in a skillet over medium heat. Add onions and cook, tossing occasionally, until beginning to brown, about 5 min. Sprinkle with sugar; season with salt and pepper. Add water and thyme; cook, stirring occasionally, until onions are tender and liquid has evaporated, about 20 minutes.
Ingredients:
1 tbsp onions, chopped
4 green chilies, chopped
2 flakes of garlic, peeled and chopped
1 piece of ginger, peeled and chopped
6 tbsp fresh cilantro, chopped
2 tbsp grated coconut
1 tsp cumin seeds
1 tsp mustard seeds
Salt, to taste
Lemon juice, to taste
1 tbsp cooking oil
Directions:
Grind the coconut, onions, cumin seeds, green chilies, cilantro leaves, garlic, and ginger to a fine paste using a little water. Pour the chutney paste into a bowl and adjust the consistency with small amounts of water. Heat the oil in a pan on medium heat until it is hot. Add the mustard seeds and fry until they pop and add them. Add salt and lemon juice.
Ingredients:
1 cup 3 tbsp all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 tsp finely chopped fresh sage
1 tsp finely chopped fresh chives
1 tsp finely chopped fresh flat-leaf parsley
2 1/2 tbsp vegetable shortening
3 tbsp soy milk
2 tbsp water
1/2 tsp coarse salt, for sprinkling
1 tbsp extra-virgin olive oil, for brushing
Directions:
In a food processor, combine flour, baking powder, salt, sage, chives, and parsley; process for 5 seconds to combine. Add vegetable shortening, and process until well combined, about 15 seconds. Add milk and water, and process until dough comes together, about 7 seconds. Transfer dough to a lightly floured surface, and knead for about 1 min, forming it into a ball. Cover with plastic wrap and let stand for 30 min. Heat oven to 200°F with a baking sheet set on the rack. Heat a medium cast-iron skillet over medium-high heat until hot. Meanwhile, cut dough into 3 equal pieces, and form each into a ball. On a lightly floured surface, roll each piece out into a very thin (less than 1/16� thick and 6 1/2� in diameter) circle. Using a fork, prick dough 7 or 8 times. Lightly brush one side with olive oil, and sprinkle it lightly with salt. Transfer round of dough, oiled side down, to the hot skillet, and reduce heat to medium; cook until surface is covered with golden to dark-brown speckles, about 1 to 2 min on each side. If flatbread begins to burn, lower heat and continue to cook. Remove bread from skillet, and transfer to the baking sheet in the oven. Repeat the rolling and cooking process with remaining 2 pieces of dough.
Cut bread into wedges with a pizza wheel or sharp knife, and serve warm.
Ingredients:
1 cup unbleached all-purpose flour
1 tbsp sugar
2 tbsp baking powder
1/8 tsp salt
1 cup soya milk
2 tbsp vegetable oil
Directions:
Combine the flour, sugar, baking powder and salt in a bowl and mix thoroughly. Mix in the soya milk and oil, and with a fork or wire whisk, combine just until the batter is smooth.
Pour cup batter onto a hot, oiled griddle. When bubbles form in the centre of the pancake, flip. Cook for another 2 minutes. Remove from pan and keep warm while you make remaining pancakes. Serve warm with maple syrup or fruit syrup.
Ingredients:
1 large onion, diced
2 ribs celery, chopped
1 lb fresh (or frozen) lima beans
6 cup water or vegetable broth
1 1/2 tsp dried thyme (1 tbsp fresh, minced)
1 tsp dried savory
1 tbsp fresh rosemary, minced (1 tsp dried)
1 tbsp fresh oregano, minced (1 tsp dried)
3 tbsp fresh basil leaves, sliced chiffonade
1/2 cup plain soymilk
Extra water, as needed
Salt, to taste
Freshly ground pepper, to taste
Directions:
In a large, non-stick pot over medium-high heat, saut� the onion until it
begins to brown. Add the celery and saut� for 2 more minutes.
Add the lima beans, water, thyme, rosemary, and oregano and simmer, uncovered,
until the beans are tender, about 50 minutes for fresh beans. As they're
cooking, add more water if they become too dry. Add the basil and soymilk and
simmer for 5 more minutes.
Use an immersion blender to blend about half of the soup. Season to taste with
salt and pepper, and heat for about 5 more minutes before serving.
Ingredients:
1 large onion, chopped
5 small ripe tomatoes, chopped
1 1/2 cup water
1 tsp parsley flakes or equivalent
Fresh dash of pepper and salt
Directions:
Combine all ingredients in a large pot. Cook over medium heat for 15 minutes. Cool a few minutes. Blend in blender, reheat, and serve.
Ingredients:
2 roasted garlic heads, peeled and mashed
1-2 tsp mixed Italian herbs
1/2 tsp salt
1 baguette or loaf of French bread, sliced
Directions:
Preheat oven to 350°F. Mix garlic in Italian herbs and salt.
Spread on sliced bread. Wrap tightly in foil and bake for 20 minutes.
Ingredients:
2 onions, chopped
1 lb mushrooms, sliced
1 tbsp paprika
1 1/2 tsp dill
1/4 tsp black pepper
3 tbsp soy sauce
1 cup water or vegetable stock
1 tbsp olive oil
2 tbsp unbleached flour
2 cup soy or rice milk
2 tbsp lemon juice
Directions:
Heat 1/2 cup of water in a large pot and add the onions. Cook over high heat, stirring often, until the onions are soft and all the water has evaporated, about 5 minutes. Add another 1/4 cup of water, stir to loosen any bits of onion stuck to the pan, and continue cooking until most of the water has evaporated and the onions begin to brown, about 3 minutes.
Add the mushrooms and spices. Slightly lower the heat, cover, and cook 5 minutes, stirring frequently. Add the soy sauce and water or vegetable stock. Cover and simmer about 10 minutes.
In a separate pan, mix the olive oil and flour to form a thick paste. Cook, stirring constantly, for 1 minute, then whisk in the vegan milk and cook over medium heat, stirring frequently, until steamy and slightly thickened.
Add the vegan milk mixture to the soup. Stir in the lemon juice just before serving.
Ingredients:
1 large or two regular-sized green mangoes, peeled and diced
1 tsp canola oil
1 tbsp fresh ginger, minced
1/2 tsp cumin seeds
1/2 tsp black mustard seeds
1 cup water
1/2 tsp salt
1/4 cup sugar
1 jalape�o pepper, de-seeded and minced
1/4-1/2 tsp cayenne or red chili pepper
2 tbsp lime juice
2 tbsp white vinegar
Directions:�������������
Heat the oil in a large, non-stick saucepan and add the ginger. Stir-fry for
one minute, and then add the cumin and mustard seeds. Cook for 1-2 minutes,
until the seeds begin to pop, and then add the chopped mango. Cook, stirring,
for about 2 minutes. Add the remaining ingredients, bring to a boil, and then
reduce heat to low. Simmer until the mango becomes translucent and the chutney
is thick (30-60 min). Cool and store in jars, refrigerated.
Ingredients:
1 15 oz can garbanzo beans (chick peas)
3 tbsp tahini (sesame seed butter)
2 tbsp lemon juice
1-2 garlic cloves, minced
1 tbsp finely chopped parsley
1/4 tsp each cumin and paprika
1/4 tsp salt
Directions:
Drain the beans and reserve the liquid. Process the beans until smooth in a food processor using the steel knife, or mash them well with a potato masher or fork. Add the remaining ingredients and mix well.
The mixture should be moist and spreadable. If it is too dry, add enough of the reserved bean liquid to achieve the desired consistency.
Italian Bread
Dipping Oil
Ingredients:
1 tbsp basil
1 tbsp parsley
1 tbsp [about 2-3 cloves] minced garlic
1 tsp thyme
1 tsp oregano
1 tsp pepper
1/2 tsp rosemary
1/2 tsp kosher/sea salt
1/4 tsp crushed red pepper flakes
3-4 tbsp olive oil
1/8 tsp lemon juice
Directions:
Mix all the ingredients, except for the olive oil and lemon juice, in a
bowl. (This dry mixture can be stored for quite a while.)
When you're ready to eat, put 1 1/2 tsp of the dry mixture on a pretty plate.
Pour the olive oil and lemon juice on top the
dry mixture, and enjoy with your favorite dipping bread.
Italian Bruschetta
Ingredients:
5 vine ripened tomatoes
3 peeled garlic cloves
8-10 fresh basil leaves, shredded
3/4 extra virgin olive oil
Salt to taste
Baguette slices, toasted
Directions:
Chop tomatoes, basil,
and garlic. Combine with olive oil
and salt. Refrigerate or let sit out for about 30 minutes. Toast baguette
slices and top with bruschetta.
Ingredients:
1 1/2 cup warm water
3 tbsp maple syrup
1 pkg. dry yeast
1/4 cup canola oil
1 1/2 cup whole-wheat flour
2 1/2 cup unbleached white flour
1 tsp salt
Oil, for brushing
Directions:
In a large bowl, combine water and maple syrup. Add yeast and stir to dissolve. Cover and let sit until bubbly, about 5 minutes.
To yeast mixture, add canola oil, whole-wheat flour, white flour, and salt.� Stir until well mixed.
Generously flour a work surface with some the remaining flour and place dough on it. Knead dough, gradually incorporating remaining flour. The kneading will take 10 to 12 minutes. By the end of this time the dough should have a slight stick to it but not stick to your hands. Cover dough with an inverted bowl and let rise until doubled, 30 to 60 minutes.
Lightly oil an 8 by 8-inch baking pan.� Divide dough into 16 equal pieces, shape into round balls, brush lightly with oil, and place in prepared pan. �Cover and let rise until doubled, 30 to 60 minutes.
Preheat oven to 400°F. Bake rolls until golden brown, 20 to 25 minutes.
Ingredients:
2 28 oz cans whole peeled tomatoes, mashed
3 tsp olive oil
3 medium carrots, peeled and thinly sliced
4 large cloves garlic, roughly chopped
3/4 tsp dried, 2 1/4 tsp fresh, thyme
1/4 tsp dried, 3/4 tsp fresh, marjoram or oregano
1/4 tsp salt
2 bay leaves
Directions:
Heat 2 tsp olive oil in a covered sauce pan over medium heat, add carrots, cover and cook about 10 minutes, stirring occasionally.
Add 1 more tsp oil and garlic, saut� for about 1 minute. Add spices and salt saut� one more minute. Add tomatoes and bay leaves. Let simmer 45 minutes uncovered. Remove from heat and cool. Remove bay leaves. Puree in blender. Add back to pot, heat over low heat 15 more minutes.
Ingredients:
3 cups flour
1 1/2 cup water
1 3/4 tsp salt
1/4 tsp dry active yeast
Directions:
Mix all ingredients in a large bowl and let rise for 12-20
hours.
Turn out onto floured surface, fold over a few times. Let rest 15 minutes.
Place back in an oiled bowl in roughly a ball shape, seam side down.
Alternatively, place the dough between two floured cotton towels (not terry
cloth). Let rise another 2 hours. 30 minutes before the rise is over, preheat
oven to 450� and place a 5-8 quart cast iron pot, with lid, in the oven while
it heats. Take the hot pot out, sprinkle the bottom with cornmeal and place
dough ball in seam side up. Bake for 30 minutes with the lid on. Remove lid and
bake for an additional 10-20 to brown.
Ingredients:
1 peach, peeled and finely diced
2 tbsp apple juice or other fruit juice
1 tbsp raisins
1 tbsp agave nectar or sugar
Scant pinch of ground cloves
1/2 tsp apple cider vinegar
Directions:
Place the peach, juice, raisins, and agave nectar in a small microwavable bowl, and cook on high power for one minute. Stir and cook for another minute, or until the peaches start to break down and the raisins grow plump. Break the raisins up slightly using the edge of a spoon to release their sweetness into the chutney. Stir in the cloves and vinegar, and cook for one more min.
Ingredients:
2 Peaches, diced into 1/2 inch pieces
1/4 -1/2 English Cucumber, diced in 1/4� pieces
1/4 red onion, finely chopped
1/2 - 1 Jalapeno Pepper, finely diced
1 tbsp lime juice
dried or fresh cilantro (optional)
Directions:
Mix all ingredients in a bowl. Serve.
Ingredients:
1 cup pine nuts
1/3 cup extra virgin olive oil
1-2 cloves peeled garlic
3 cup basil leaves, removed from stems, loosely packed
1 cup parsley leaves, removed from stems, loosely packed
1/4-1/2 tsp fresh ground pepper
1/4-1/2 tsp salt
2 tbsp lemon juice, fresh squeezed
Directions:
Heat together oil, pine nuts and garlic on low in a small frying pan for 15-20 min or until the garlic and nuts are lightly browned. Coarsely chop the basil and parsley together. Squeeze the lemon and strain the juice.
Blend oil, nuts, garlic, lemon juice, salt and pepper on low in a blender until nuts are mostly blended.
Add the chopped herbs and pulse until blended, scraping down the sides as necessary. This step will take 10 - 15 minutes, depending on the blender
Scrape out into a plastic container
Note: When you add the pesto to hot pasta, use a tablespoon per cup of cooked pasta, and oil the pasta first
A splash of vinegar enhances these mushrooms to heavenly heights. Garlic adds punch. The beauty is in the simplicity. Be careful not to overcook.
Ingredients:
3 small-medium Portobello mushroom caps (or, 2 large, sliced 1 in. thick)
2 cloves garlic, finely minced
1/4 cup balsamic vinegar
A pinch of salt
2 tsp olive oil
Directions:
Spray a large non-stick pan with the olive oil, covering thoroughly, and then heat the pan over medium heat for about 4 minutes.
Place the mushroom slices cut-side-down in a single layer, you can brush any remaining oil onto them or lightly spray with olive oil. Let them cook for 5 minutes, until they start releasing moisture. Turn over and cook another 2 minutes.
Add the vinegar and salt, saut� for 30 seconds. Add the garlic and saut� for 3 minutes. Serve over salad or in a sandwich.
Quick
Microwave Polenta
Ingredients:
2 cup water
1/2 cup + 1 tbsp yellow cornmeal
1 tsp salt (optional)
1 tsp extra virgin olive oil or margarine (optional)
Generous grating of black pepper
Basil, oregano, or other herbs (optional and to taste)
Directions:
Put the water, cornmeal, and salt into a large microwavable casserole dish or
1-quart measure. Cook at full power for 6 minutes. Stir well and cook again at
high power for 4 more minutes. Remove from the microwave, stir in the optional
oil or margarine, the pepper, and any optional herbs you'd like. Stir well.
Oil a loaf pan or any container that holds about 2 cups. Pour in the polenta and
smooth over the top. Refrigerate until chilled and solid. Remove from the pan
and slice about 1/2� thick. Brown in a lightly-oiled non-stick pan.
Serve the polenta and the grilled veggies with an optional sprinkling of balsamic
vinegar.
Ingredients:
12 spring roll wrappers (rice paper)
6 oz firm tofu (not silken), patted dry and pressed
2 tbsp or more soy sauce, tamari, or Braggs Liquid Aminos
6 oz thin rice noodles (vermicelli)
48 fresh mint leaves, washed, dried, stems removed
1/4 head leaf lettuce, washed, dried, and a bit limp
3 shredded carrots (optional)
Spring roll sauce (see below)
Directions:
Slice the tofu into 1/2 inch slices. Put them on a nonstick cookie pan. Add the soy sauce, trying to keep it on the tofu as much as possible. Bake at 325°F for about 45 minutes, turning occasionally and adding more soy sauce if needed. When they are browned, cut them into 12 "French-fry-like" strips. Set aside.
Tear the lettuce into 3 or 4 inch pieces, removing stems and crisp veins.
Throw the rice vermicelli into boiling water and cook until just done, about 2 or 3 minutes. Pour into a colander, and rinse with cool water. Set aside.
Put an inch or two of water (warm or cold) in a pan that is big enough to hold the spring rolls. Separate the wrappers, and stack them in the water, making sure each one is completely covered with water before putting in the next one. Leave the wrappers in the water until they are flexible (about 2 or 3 minutes). Remove them, and place them on a clean wet kitchen towel, covering them with another damp towel.
Carefully remove one wrapper and put it on another damp towel or plate. Working quickly, put onto the wrapper 3 or 4 small pieces of lettuce, 4 leaves of mint, a handful of rice noodles, one strip of tofu, and a few tbsp of carrots, if desired. Quickly fold the bottom of the wrapper over the pile, fold in the sides, and continue to roll up
Serve cold or room temperature with sauces of your choice.�
Sauces: Spring roll sauce, Peanut sauce, plum sauce, hari chutney
Ingredients:
4 tbsp sugar
1/4 cup soy sauce
1 cup broth or water
2 tbsp corn starch
1/4 cup cold water
1 clove garlic, crushed with 1/4 tsp salt
Directions:
Combine sugar, soy sauce, and broth and bring to a boil. Add corn starch mixed smoothly with the cold water, and stir until the mixture thickens.� Simmer, stirring for 1 minute. Stir in garlic.
Sun-Dried Tomato Olive Tapenade
Ingredients:
Olives, any variety, any combination
Equal volume of sun dried tomatoes
1-2 garlic cloves
1-2 tbsp of rinsed capers
1-2 tbsp extra virgin olive oil
Directions:
Soak the olives and capers in fresh cold water for an hour. Rinse. Pit the olives and place in a food processor with the other ingredients and process until it's as fine as you'd like. Refrigerate for 24 hours to allow flavors to meld.
Ingredients:
2 cup fresh basil leaves
5 sun-dried tomatoes, rehydrated
3 cloves garlic, crushed
1/4 tsp salt
3 tbsp toasted pine nuts
1/4 cup olive oil
Directions:
Place basil, tomatoes, garlic, salt, and nuts in an electric food processor or blender. Puree. Add olive oil slowly, and blend slowly until the mixture is to your desired texture.
Ingredients:
1 pkg. active dry or quick rise yeast
3 tbsp unbleached cane sugar
1 1/4 cup warm water
8 sun-dried tomatoes, snipped into small bits with scissors
4 cup unbleached flour
2 tsp salt
2 tsp dried basil
2 tsp dried oregano
1 1/2 tsp garlic powder
1 tsp dried parsley
1/2 cup black olives, chopped
3 tbsp olive oil
Directions:
In a small bowl, stir together yeast and sugar. Pour warm water over mixture and set aside for 10 min. Place sun-dried tomatoes in a small bowl with hot water to rehydrate for 10 min. In a large bowl, combine flour, salt, and herbs. Add the yeast mixture, the tomatoes, and the remaining ingredients to the flour mixture. Stir well with a spoon, and use your hands to form into a ball of dough. Turn dough out onto a floured surface and knead until smooth and elastic, about 5 minutes. Place a little olive oil in a bowl, place dough in the bowl, cover with the greased side up, and leave to rise in a warm place for 1 hour or until doubled. Punch dough down and knead for a minute on a floured surface. Roll dough into a large rectangle, starting on the shorter side of the rectangle, roll dough up like a jelly roll cake, tuck in the ends, and pinch the seam to seal. Sprinkle a little cornmeal on to a cookie sheet. Place shaped loaf, seam side down, on the cookie sheet, cover, and leave to rise in a warm place for 45 min or until doubled. Using a sharp knife carefully cut score the loaf. Bake at 425°F for 25-30 min.
Tapenade
Ingredients:
1 jar pitted Kalamata olives, drained
1 can artichoke hearts (packed in water, not oil), drained
3-4 garlic cloves
1/4 cup pine nuts
1/4 cup fresh parsley, packed (reserve extra for garnish)
Juice of one lemon
1/3 cup good-tasting olive oil
Dash cayenne pepper
Salt and freshly ground black pepper to taste
Paprika for garnish
French bread or crackers
Directions:
Place olives, artichokes, garlic, pine nuts, parsley, and lemon juice in a food
processor and blend until coarsely chopped. Scrape down the sides and slowly
add the olive oil until well mixed. Add more olive oil if the mix is too dry.
(Should be coarse and moist, not wet and mushy) Add cayenne, salt, and pepper
to taste. Place in a shallow bowl, garnished with parsley and dusted with
paprika and served with bread or crackers for dipping. Or spoon onto thin
slices of bread and toast approximately 5 minutes.
Ingredients:
1/3 box (4 oz) silken tofu
1 tbsp soymilk
1 tbsp lemon juice
Pinch dill weed
1/4 tsp salt (or to taste)
1/3 cup cucumber, finely diced, de-seeded
Directions:
Blend tofu, soymilk, lemon juice, dill weed and salt. Pour mixture into a bowl
and add the cucumber. Refrigerate until chilled.
Tomato Appetizer
Ingredients:
4 plum tomatoes
10 pitted black olives
100-150 g firm of extra-firm tofu
4 tbsp pesto (or more if you like)
2 tbsp capers
2 tbsp balsamic vinegar
2 tsp olive oil
Salt and pepper, to taste
Directions:
Cut the tomatoes and the olives in round slices. Slice tofu in strips in
less than half a cm thick.
Place tofu slices on tomatoes, add pesto (which can be replaced by fresh basil) on top, garnish with olives and capers. Add the balsamic vinegar, olive oil and salt and pepper.
Tomatoes
with Basil and Balsamic
Ingredients:
6 Roma or plum tomatoes, halved
1 tbsp balsamic vinegar
2 tbsp fresh basil, chopped
Salt, to taste
Freshly ground black pepper, to taste
Directions:
Preheat the oven to 180°C (350°F). Place tomatoes on oven tray with the cut side facing down. Dash over the balsamic vinegar, basil, salt and black pepper. Bake for about 15 minutes for semi firm, or 30 minutes for well done.
Ingredients:
Uncooked corn tortillas
Fat-free refried beans
Lettuce
Tomato
Avocado
Red onion
Directions:
Bake tortillas at 400°F for about 5 min. Spread refried beans on baked
tortilla. Top with vegetables.
Ingredients:
1 cup organic corn meal
1 cup unbleached flour
1 cup rice or soy milk
1/2 cup sugar
1/3 cup of vegetable, corn, or canola oil
3 tsp Ener-G Egg Replacer
4 tbsp water
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Directions:
Preheat oven to 375°F. Mix water and Ener-G Egg Replacer and put aside. Mix dry ingredients in a large mixing bowl. Mix in soymilk, oil and egg replacer. Mix well. Grease baking pan with oil or soy margarine.
Pour mix in pan and bake for 20-25 min or until you can poke the center with a toothpick and it comes out clean.
Vegan Gourmet
Mini-Pizzas
Ingredients:
English muffins or sourdough bread
Kalamata olives, pitted and sliced in half
Marinated sundried tomatoes, drained and sliced
Fresh garlic
Marinated artichoke hearts, drained
Rosemary, chopped fresh or dried
Sea salt
Extra virgin olive oil
Directions:
Split muffins in half, or cut bread into 1/2" slices.
Crush about 1 clove of fresh garlic per piece of mini-pizza, and spread on
bread or muffin.
Top with a few pieces of artichoke, olive, and sundried tomato.
Sprinkle with rosemary and a small dash of sea salt.
Drizzle with olive oil.
Bake at 375°F until browned.
Vegan Insalata
Caprese
Ingredients:
Vine ripened tomatoes
Firm tofu
Fresh chopped basil (dried is okay)
Extra virgin olive oil
Salt
Garlic powder
Chopped green onions (optional)
Directions
Cut whole tomatoes into approx. 1/4" to 1/2" thick slices and arrange on a
plate. Pat tofu dry and cut into approx. 1/8 thick slices to fit on
each tomato slice. Sprinkle sparingly with salt; add garlic powder and basil to taste. I like
to add the green onions, since tofu does not have much
flavor. Drizzle some good quality extra virgin olive oil over everything.
Ingredients:
4-5 corn tortillas
1 medium yellow or white onion
4 cloves garlic
4-5 tbsp olive oil
3-4 Serrano chilies
1-2 tomatoes
1/3 bunch cilantro
3 can pinto beans
1 small can tomato sauce
4 cup vegetable broth
2 cup frozen corn
Salt and pepper to taste
Directions:
Cut tortillas into thin strips and fry up in olive oil. Once cooked set aside for later. Saut� garlic, onion and chili peppers in olive oil. Then add cilantro, tomato, and dash of salt and saut�. Then add vegetable broth, tomato sauce, beans, and corn. Bring to a boil, then reduce heat and let simmer for 20-25 minutes. Top with yogurt or vegan sour cream and tortilla strips.
Ingredients:
1 tbsp extra-virgin olive oil
1 clove garlic, finely chopped
1 lb spinach, washed and stemmed
Salt and freshly ground pepper to taste
Directions:
Heat oil in a large skillet over medium-high heat. Add garlic and stir until golden, about 30 seconds. Add greens in batches, if necessary, and toss until just wilted, 2 to 4 minutes. Season with salt and pepper.
Ingredients:
Tofu (firm)
Soy sauce marinade:
6 tbsp soy sauce
2 tsp honey
2 tsp balsamic vinegar
1 1/2 tbsp grated fresh ginger
1 tsp minced garlic
Directions:
Slice tofu into about half inch slices. Place on nonstick baking tray so they are pretty crowded. Then pour the soy sauce marinade over them. No need to pre-marinate.
Bake for about 1/2 hour at 400°F. (Should be crunchy on the outside and soft on the inside.)
Braised Tofu
Ingredients:
1 pound tofu, firm, cubed
Broccoli
Carrot
Mushroom
Chopped cauliflower flowerets
Zucchini
Sauce Mixture:
Tamari
Rice Vinegar
Ginger
3/4 tsp garlic powder
1 tsp garlic salt
Directions:
Marinate tofu in sauce mixture for one hour or more (preferably longer).
Braise tofu by adding some sauce mixture in frying pan and lay pieces flat in pan and then cook. Turn over half way through.� Cook tofu until liquid is pretty much gone. Put it all together and eat.
Ingredients:
1 block extra firm tofu
Juice of 2 lemons
1/4 cup orange juice
2 tbsp Maple Syrup
2 tbsp mango or other fruit vinegar
1 tbsp olive oil
1 1/2 tsp rosemary
2 cloves garlic, crushed
1 1/2 tsp soy sauce
1/2 tsp salt
Freshly ground black pepper, to taste
Directions:
Combine all ingredients in a bowl and whisk together.
Cut Tofu into 1" thick slices and place in a flat dish. Pour the marinade over the tofu. Cover the dish and refrigerate for at least 8 hours, turning the tofu every now and then to make sure it is covered with marinade.
Turn the BBQ on medium. Tofu tends to stick to the grill, so brush with some olive oil before placing on the BBQ.
Brush with extra marinade while the tofu is cooking. Flip the tofu when it starts to get grill marks on the bottom, about 5 min. Brush the top with olive oil before flipping. Cook until the other side has grill marks. Serve immediately.
Ingredients:
1 block extra
firm tofu, pressed and crumbled
2 small carrots, finely chopped
1/4 cup frozen peas
2 tsp lemon juice
2 tsp margarine
1/2 tsp mustard seeds (brown/black)
1/2 tsp cumin seeds
1/4 tsp turmeric
1/4 tsp paprika
1/2 tsp coriander
1/2 tsp pepper flakes (scant)
1/2 tsp salt
1-2 tbsp vegetable oil
Directions:
Heat vegetable oil in a skillet over medium heat. When oil is hot, add spices and stir. When mustard seeds begin to pop, add lemon juice. Let the juice bubble for a few seconds, then add carrots and saut� until just tender, 2-3 minutes. Add tofu and stir to coat, breaking up large pieces until you get a consistency you like. Taste and adjust seasonings.
When mixture is hot again, add peas and mix gently until thawed. Add margarine and stir until melted and evenly distributed. Serve immediately!
Ingredients:
Jasmine rice
Asparagus
Marinade:
3 cloves garlic
1 jalape�o, seeded and chopped
1/4 cup fresh ginger, roughly chopped
2 tsp peanut oil or vegetable oil
2 large mangos, roughly chopped
1/4 cup pure maple syrup
1 cup white cooking wine or vegetable broth
Fresh black pepper to taste
Dash of salt
1/4 tsp allspice
2 tbsp rice, apple cider or red wine vinegar
Juice of two limes
1 cup orange juice
Tofu:
2 blocks extra firm tofu, drained and pressed
1 mango, sliced in long thin slices
1 red pepper, seeded and cut in long thin slices
Directions:
Make the marinade: In a medium sauce pan, heat the oil, add garlic, ginger and jalape�o, saut� on medium heat for 7 minutes, being careful not to burn the garlic. Add 2 chopped mangos and saut� 5 minutes.
Add pure maple syrup and wine, cover and simmer for 35 minutes; Uncover and simmer for 5 more minutes.
Add orange juice, vinegar, lime juice, black pepper, allspice and salt; Add mixture to blender, puree until smooth.
Prepare the tofu: Cut tofu blocks into 8 slabs each. Place tofu in marinade in a sealable plastic bag or Tupperware. Marinate in the fridge for an hour and up to overnight.
Preheat oven to 375°F.
Reserve about half of the marinade. Lay marinated tofu in a single layer in baking pan. Cook for 20 minutes. Flip tofu over and add more marinade. Dredge peppers and sliced mangos in marinade and add them to pan. Cook another 15 minutes.
Make jasmine rice and steam the asparagus.
Heat up remaining marinade in a sauce pan and serve it with the tofu as a sauce.
Ingredients:
1 pkg Superior Soft Tofu
1 tbsp sesame oil
2 tbsp fresh ginger, thinly sliced
1 stalk green onions, thinly sliced
1/4 cup water or vegetable broth
2 tbsp soy sauce
1/2 tsp honey
3 tsp cilantro, finely chopped
Directions:
Heat oil over medium heat in frying pan. Add ginger and stir-fry for one minute. Add green onions, water or broth, soy sauce and honey. Fold in tofu cubes gently and simmer for a couple of minutes until tofu is heated through. Serve over steamed rice. Garnish with cilantro if desired.
Ingredients:
1 pkg Superior stew
style fried tofu
2 cups eggplant wedges
10 large mushrooms, halved
1 large red or yellow sweet pepper, chunks
1 large green pepper, chunks
Marinade:
3 tbsp mustard
2 tbsp vinegar
4 tbsp sake or white wine
2 tbsp maple syrup
3 tbsp soy sauce
4 tbsp vegetable oil
1 tsp dry rosemary
1 tsp dry oregano
2 cloves garlic, minced
2 tsp ginger root, minced
Directions:
Combine marinade ingredients in a bowl. Add tofu and toss lightly. Add vegetables and mix in marinade. Let stand for 1 hour, turning occasionally. Place tofu and vegetables alternately onto stainless steel skewer (if you are using wooden skewers, soak them in cold water first).
Cook over grill, basting often with reserved marinade.
Spicy Tofu Kabobs
Ingredients:
1 1/2 lbs firm tofu, cut into 1 1/2" slabs*
1/4 cup hosin sauce
1/4 cup Chinese rice wine or sake
2 1/2 tbsp soy sauce
1 1/2 tbsp sugar
1 1/2 tbsp ketchup
1 tbsp minced garlic (approx. three cloves)
1/2 tbsp minced gingerroot
2 red bell peppers, seeded and cut into 1 inch squares
12 button mushrooms
12 small white boiling onions, peeled (or bottled onions work fine)
�
*Note: First press the tofu. To do this, cut the tofu into 1 1/2" slabs and lay each on a paper towel. Top with another paper towel and lay a heavy plate on top of each slab. Leave them this way for 15 min. When ready to use the tofu, remove the plate and towels and cut the tofu up into 1 inch cubes.
�
Directions:
In a medium sized bowl, whisk together hosin, wine or sake, soy sauce, sugar, ketchup, garlic, and ginger until combined. Add tofu and toss gently to coat. Let stand covered at room temperature for 1 hour.
Remove the tofu with a slotted spoon. Add peppers, mushrooms, and onions to the marinade. Toss to coat.� Drain off the remaining marinade.
Thread tofu and vegetables onto 12 skewers. Place skewers on the grill.
Brush with marinade and grill for 10 min. Turn skewers over and brush with remaining marinade. Grill 10-15 min or until vegetables are tender.
Ingredients:
1/2 cup water
1/4 cup dry sherry
2 tbsp soy sauce
1 tbsp cornstarch
1 tsp sugar
1 tsp veggie "chicken type" seasoning
3/4-1/2 tsp ground ginger
1 cup thinly sliced carrots
1 clove garlic, minced
3 cup broccoli flowerets
6 oz. tofu, cubed (sugg. MoriNu Lite extra firm)
Hot cooked brown rice
�
Directions:
Stir together water, dry sherry, soy sauce, cornstarch, sugar, seasoning and ginger. Set aside. Spray a skillet with oil. Preheat skillet over medium heat. Add carrots and garlic and stir-fry for 2 min. Add broccoli and stir-fry 3-4 min more or until veggies are crisp and tender. Push veggies from center of skillet. Stir sauce and add to center of skillet and stir until it's thick and bubbly. Add tofu. Stir all ingredients together to coat with sauce. Cook and stir for one minute. Serve over hot cooked brown rice.
Ingredients:
1 pound firm tofu, pressed 10 min
1/2 cup uncooked rolled oats
2 tbsp of tamari or soy sauce
1/4 cup of parsley, finely chopped
2 tsp of onion powder
1 tsp of garlic powder
1 cup whole wheat flour
1/2 cup nutritional yeast
2 tbsp of olive oil, for frying
Directions:
Add the oats, spices and tamari to the parsley. Take the tofu and crumble it very finely using your hands. Mix everything together with your hands very well in the bowl. Mix the flour and yeast together on a plate. Roll the tofu into 1" balls. Squeeze them and roll them into the mixture, then squeeze them again. Put some oil in a frying pan and heat it on high. Toss the balls into the hot oil and roll them about to brown them.
Ingredients:
1 lb firm tofu
1/4 cup whole wheat flour
1/4 cup corn flour
1/4 cup rolled oats
1/2 cup parsley tops or fresh basil leaves, washed and dried
1 tsp paprika
1 tsp coriander
1 tsp cumin
1/2 tsp dried basil or thyme
1/4 tsp ginger
1 pinch cayenne
1 pinch garlic powder
1/2 tsp soy sauce
1/2 tsp salt, optional
�
Instructions:
Slice tofu in 6-8 slices. Place in a folded dishtowel, cover with a cutting board, weighted with something heavy. Leave for ten minutes. This dries out and firms up the tofu so the mixture isn't gooey.
Heat a non-stick frying pan on medium with olive oil, or your favorite cooking oil. Add the garlic powder.
Break tofu into chunks, and add to food processor. If you don't have one, mash by hand or with a potato masher, and finely chop the parsley or basil first.
Throw in everything else and mix well by hand, or on low in the food processor just until it all clumps up.
Form into thin patties, and fry in small amount of oil, on medium heat, 5-7 minutes on each side or until golden brown.
Tofu with Mushrooms and Snow Peas
Ingredients:
1 large onion, cut in half lengthwise and sliced
3 cloves of garlic, minced
4 tsp ginger, minced
3/4 lb mushrooms, sliced
3/4 lb firm tofu, pressed, sliced in 1/4" slices
5 tbsp soy sauce (mushroom is best)
2 tsp cornstarch* dissolved in 4 tbsp cold water
1 cup water
3/4 lb snow pea pods, strings removed
Rice
Directions:
Cook onions in nonstick skillet with a little water until golden brown. Add mushrooms and cook until they have released moisture and it has almost all evaporated. Add garlic and ginger. Cook for 1 minute.
Add tofu, soy sauce, cornstarch mixture and water. Bring book to a boil.
Lower to a simmer for 5 minutes, turning tofu so that it cooks in sauce on all sides. Add snow peas and cook until crisp tender. Serve over rice.
*Note: To thicken the sauce, use more cornstarch.
Arugula Salad with Fennel
Ingredients:
4-5 cups arugula
1/4-1/2 fennel bulb, washed and sliced
11 oz mandarin oranges (canned)
1/4-1/2 cup nuts (pecans, almonds or cashews)
1/8 cup apple cider vinegar (or slightly more to add more bite)
1/8 cup extra virgin olive oil
1/8 tsp freshly ground black pepper
1/8 tsp salt
Directions:
Put arugula in large bowl. Sprinkle on the fennel, oranges and nuts. Mix together the oil, vinegar, salt and pepper. Pour over arugula.
Ingredients:
2 lb asparagus
2 tbsp lemon juice
3 cloves garlic
1/4 cup pine nuts, lightly toasted
1 cup lightly packed fresh basil leaves
1/2 tsp salt
1 tbsp olive oil (optional)
Approx. 1 lb penne, or other pasta
Salt and pepper to taste
Directions:
Snap off the tough ends of the asparagus. Bring a large pot of
water to a boil, and add the asparagus spears. Cook until just tender, about 4 minutes.
Without emptying the water from the pot, lift out the asparagus spears and set
aside to cool slightly.
Bring the water back to a boil. Add salt, if needed, and add pasta. Cook until
the pasta is al dente. Reserve 1 cup of pasta cooking water, and drain and
rinse the pasta with cool water. Put into a serving bowl.
Trim off the top 3 or 4 inches of the asparagus spears, and put the tips into
the bowl with the pasta. Cut the bottoms into several pieces, and set aside to
use in the pesto sauce.
Use a food processor to make the pesto: With the processor running, drop in the
garlic cloves and allow them to chop. Add 2 tbsp of the pine nuts, and pulse to
chop. Add the lemon juice, basil, salt, and the asparagus pieces along with 4-6
tbsp of the reserved pasta water and olive oil. (Start with 4 tbsp water and
add more as needed.) Puree until smooth.
Toss the pasta and asparagus tips with the pesto, and season with salt and
pepper to taste. Sprinkle with the remaining pine nuts, and serve warm or
refrigerate until ready to serve.
Ingredients:
1 ripe avocado, peeled, de-pitted and sliced lengthwise
1 medium pink grapefruit, peeled, "de-pithed" and sectioned
1 tbsp freshly squeezed grapefruit juice
1 tbsp champagne vinegar
1/4 cup olive oil
1/2 tsp coarsely ground pink peppercorns
Salt to taste
Directions:
Arrange avocado and grapefruit segments in an alternating band on two salad plates. In a small bowl, whisk together the grapefruit juice and the champagne vinegar. In a slow stream, whisk in the olive oil and season with the pink peppercorns and salt. Drizzle the vinaigrette over the avocado and grapefruit slices. Serve immediately.
Avocado and Grapefruit Salad with Pomegranate Seeds
Ingredients:
2 cup romaine lettuce leaves, torn
2 cup radicchio, torn
Grapefruit sections of 2 large grapefruit
1/2 red onion, sliced and separated
1 medium avocado, peeled and sliced
2 tbsp pomegranate seeds
2 tbsp honey
Fresh lime juice
Directions:
Mix together lettuce, radicchio, grapefruit, onion and avocado in a bowl. Mix the seeds, the honey and lime juice together and drizzle over salad.
Helpful Hint: Dressing is best if made at least 30 minutes ahead of time
Ingredients:
6 tbsp olive oil
2 tbsp balsamic vinegar
1 tsp minced garlic
1/2 tsp sugar
1/4 tsp salt
Directions:
Place all ingredients in lidded jar. Close jar; shake
thoroughly.
Chill until ready to serve. Shake again before using. Makes 1/2 cup.
Ingredients:
1 package strawberries
2 cup grapes
2 mangoes, cubed
1/2 honeydew, cubed
2 cup assorted berries
1/4 cup balsamic vinegar
1/2 cup brown rice syrup
Juice from half a lemon
Directions:
In a small, bowl mix balsamic vinegar, brown rice syrup and lemon juice. Drizzle mixture over fruit and give a light toss to ensure all fruit is coated with balsamic vinegar mixture.
This zesty dressing is excellent on salads of all kinds or drizzled over steamed new potatoes.
Ingredients:
2 small cloves garlic
1/2 tsp coarse salt
1/4 cup fresh lime juice (3 to 4 limes)
3 tbsp dark sesame oil
2 tbsp vegetable oil
1 tbsp cider vinegar
1/4 tsp Dijon mustard
2 tbsp chopped fresh cilantro
2 tsp grated lime peel
Directions:
With mortar and pestle or on cutting board using flat side of chef's knife, mash garlic and salt to paste. In small bowl or glass jar with tight-fitting lid, combine garlic paste, lime juice, oils, vinegar and mustard. Whisk or shake until well blended. Add cilantro and lime peel and mix well.
Citrus Vinaigrette
Ingredients:
4 oz white wine vinegar
4 tbsp lemon juice
4 tbsp orange juice
Zest from one lemon
1/2 tsp French mustard
1 pinch garlic salt
Freshly ground black pepper to taste
Directions:
Place all ingredients in a bowl, and mix thoroughly. Refrigerate.
Ingredients:
1/4 cup cranberry juice concentrate
1 tbsp white wine vinegar
2 tsp Dijon mustard
1/2 tsp dried thyme
1/4 cup olive oil
1/4 tsp freshly ground pepper
1/4 tsp salt
Directions:
Process all ingredients in a blender until smooth, stopping to scrape down sides.
Ingredients:
1 15 oz can chick peas
1 cup cooked wheat berries
1/2 cup raisins
2 tsp curry powder, or to taste
Directions:
Mix all ingredients and chill.
Ezme
Salatasi (Turkish Tomato Salad)
Ingredients:
2 large or 4 medium tomatoes, chopped
1/2 large cucumber, peeled and diced
1/2 yellow pepper, seeded and chopped
1 small onion, diced
2 cloves garlic, minced
1/2 cup parsley, finely chopped
2 tbsp lemon juice
1 tbsp red wine vinegar
2 tbsp Spicy V-8 (or tomato juice)
Black pepper to taste
1/2 tsp paprika
1/4 tsp cumin
Salt to taste
Directions:
Combine all ingredients and mix well. Serve immediately or chill for an hour.
Serving Suggestions: In a pita with hummus or on top of a green salad.
Ingredients:
Tofu:
1/2 pound firm tofu (rinsed, patted dry and pressed)
Marinade:
2 tbsp red wine vinegar
1 tbsp fresh lemon juice
4 tsp olive oil
1/2 tsp dried basil leaves
1/2 tsp dried oregano leaves
1/2 tsp salt
1/4 tsp garlic granules
1/4 tsp ground black pepper
Salad:
4 cup romaine lettuce, torn into bite-size pieces
1 1/2 cup cucumber, sliced horizontally and cut into half-moon shapes
1 ripe medium tomato, cut in half and thinly sliced into half-moon shapes
1/3 cup whole black olives or Greek olives
1/4 cup chopped red onion
Directions:
Cut the tofu into 3/4 inch cubes, and place it in a wide, shallow ceramic or glass mixing bowl.
In a mixing bowl, whisk together the ingredients for the marinade.
Pour the marinade over the tofu chunks, tossing them gently so that they are evenly coated.
Cover mixture, marinate in fridge several hours or overnight.
Recommended: marinate 18 to 24 hours, stirring occasionally.
Put salad in large bowl. Add the tofu and marinade, and toss.
Serve at once, with salt and pepper, season as desired.
Ingredients:
2 vine ripe tomatoes,
chunked
1/2 red onion, halved and thinly sliced
1 cucumber, cut into bite-size chunks
1 small red bell pepper, seeded and chunked
1 small green bell pepper, seeded and chunked
1 cup Kalamata olives
6 cup torn spinach leaves
1/4 cup extra-virgin olive oil
3 tbsp red wine vinegar
1 tsp dried oregano, crushed
Coarse salt and black pepper
Directions:
Combine vegetables (except for a few onion slices), 3/4 cup olives, and parsley in a large bowl.
Combine oil, vinegar, and oregano in a small plastic container with a lid.
Shake vigorously to combine oil and vinegar and toss with salad.
Season with salt and pepper, garnish with remaining 1/4 cup olives and remaining onion slices.
Let the salad marinate until ready to serve. Serve with warm pita bread.
Ingredients:
1/4 cup white wine vinegar
2 tsp Dijon mustard
1 tsp honey
1/2 tsp salt, plus more for seasoning
1/2 tsp freshly ground black pepper
1/2 cup extra-virgin olive oil
1 bunch flat-leaf parsley, stemmed (about 3 cups)
1 bunch fresh basil, stemmed (about 3 cups)
1 bunch fresh chives, chopped
1 bunch fresh tarragon, stemmed (about 1/2 cup)
1 cup arugula leaves
1 fennel bulb, halved, cored, and thinly sliced
Edible flowers, for garnish
Directions:
In a blender or food processor, combine the vinegar, mustard, honey, salt, and pepper until well mixed.
With the machine running, gradually add the olive oil until the dressing is smooth and creamy. Set aside.
In a large bowl combine the herbs, arugula, and fennel. Season with salt and freshly ground black pepper. Toss the salad with enough dressing to coat. Sprinkle with edible flowers and serve.
Honey Lime Cilantro Salad Dressing
This dressing is great on a grain-based salad as well - such as quinoa with vegetables.
Directions:
1 bunch of cilantro, rinsed well, stems removed
4 stems of basil, rinsed, stems removed
1 tbsp honey
1/2 cup rice vinegar
1/4 cup red wine vinegar
2 artichoke hearts or bottoms, diced
Juice of 3-4 limes
Directions:
Put all into a food processor or blender.
Ingredients:
1/3 cup lightly packed fresh basil leaves
1/3 cup white wine vinegar or fresh lemon juice
1 tsp salt, plus more for seasoning
1/2 tsp freshly ground black pepper, plus more for seasoning
1/2 cup extra-virgin olive oil
8 cups arugula
4 cups bite-size pieces radicchio, from 1 (10-ounce) head
1 carrot, peeled
1 hothouse cucumber, peeled
Directions:
Blend the basil, vinegar, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Place the arugula and radicchio in a wide shallow bowl. Using a vegetable peeler, shave the carrot over the salad. Shave the cucumber and pat with paper towels to absorb the excess moisture. Add the cucumbers to the salad. Toss the salad with enough dressing to coat. Season the salad, to taste, with salt and pepper, and serve.
Ingredients:
Quinoa:
1 1/2 cups quinoa, rinsed very well
2 1/4 cup water
1 clove garlic, minced or pressed
1/2 tsp salt (optional)
Vegetables:
1 large cucumber, peeled, seeded, and diced
2 medium-large tomatoes, finely chopped
1 cup of cooked corn
1 jalape�o pepper, seeded and diced
1 1/2 cup cooked chickpeas
1/2 cup scallions, thinly sliced
2/3 cup parsley, minced
1/3 cup fresh mint, minced
1 ripe avocado, peeled, pitted, and diced (reserve a few slices for garnish)
Dressing:
1/4 cup freshly squeezed lime juice
3 tbsp vegetable broth or bean cooking liquid
1/2 tsp salt, or to taste
1/8 tsp ground pepper
1 clove garlic, pressed or minced
1/4-1/2 tsp chipotle chili pepper
Directions:
To cook the quinoa in a pressure cooker, place it and the water, garlic, and salt in the cooker and lock the lid. Over high heat, bring to high pressure and cook for one minute. Remove from heat and allow the pressure to come down naturally. Fluff the quinoa and allow it to cool.
Combine all of the vegetables in a large bowl. Add the quinoa and mix well. Whisk the dressing ingredients together and pour over the salad. Mix well and refrigerate until chilled. Taste before serving, and add more lime juice as necessary. Garnish with avocado slices and serve.
Kale Salad
with Orange Blackberry Vinaigrette
Ingredients:
1 large bunch
kale, washed and de-stemmed
1 orange, zested and peeled
10 blackberries, plus garnish
1 tsp balsamic vinegar
1 tsp sugar
2 1/2 tbsp oil
Directions:
Steam the kale until tender, and then shock it in ice water. In a food processor, combine the blackberries, 3 orange segments, vinegar, sugar, salt, and 1/2 of the orange zest. Blend until smooth. Slowly drizzle in the oil while blending, emulsifying the dressing. Plate the kale and top with the vinaigrette, the rest of the orange zest and garnishes. Serve.
Ingredients:
5 oz washed fresh spinach leaves
2 10 oz cans mandarin oranges
2 tbsp sesame oil
2 tsp soy sauce
1/2 cup sunflower seeds, pine nuts or crushed almonds
Directions:
Mix all of the ingredients in a large bowl and serve immediately.
Mixed Bean Cherry Tomato Salad with Basil Vinaigrette
Ingredients:
1 lb fresh green beans, trimmed
1 lb fresh wax beans, trimmed
1/4 cup balsamic vinegar
1/2 tsp freshly ground black pepper
3 cup cherry tomatoes, halved (2 pints)
1 cup loosely packed basil leaves, coarsely chopped
1/2 cup finely chopped red onion
Directions:
Cook green beans and wax beans in boiling water for 5 min. Drain and plunge beans into ice water, drain. Combine vinegar, salt and pepper and toss salad.
Ingredients:
1/2 cup orange juice
1 orange, cut up
1/2 cup rice vinegar
1 tbsp of tahini (or peanut or cashew butter)
Directions:
Put ingredients in blender with a pinch of salt, pepper and garlic powder.
Ingredients:
8 cup fresh spinach
1/2 cup walnuts
1/2 cup sliced strawberries
1/2 cup raspberries
1/2 cup olive oil
1/2 cup balsamic vinegar
4 mint leaves
Dash of salt
Directions:
Mix fresh spinach, walnuts and strawberries. In a blender, blend raspberries until pureed. Slowly add olive oil, balsamic vinegar, salt and mint and blend until fully incorporated. Drizzle dressing over salad mix.
Ingredients:
Salsa:
Diced tomatoes
Chopped green pepper
Chopped red onion
Minced garlic
Minced jalape�o pepper
Lime juice
Black pepper
Salt
Cilantro
Chili Pinto Beans:
1 lb dried pinto beans, rinsed, picked over, and soaked
3 cup water
1 medium onion, chopped
2 cloves garlic, chopped
2 tsp oregano
1/2 tsp ground cumin
2 dried red chilies (whole)
2 tbsp tomato paste
2-3 tsp chili powder
Salt, to taste
1 green pepper, minced
Directions:
Cover the beans with water and presoak them overnight; or do a quick-soak by bringing them to a boil for one minute, removing them from the heat, and allowing them to stand, covered, for one hour.
Drain the soaking liquid from the beans. Place them in the pressure cooker with the water, onion, garlic, oregano, cumin, and chilies. Close the pressure cooker and bring it to high pressure; cook for 5 minutes at high pressure. Remove from heat and allow the pressure to come down naturally.
Open the cooker and squeeze then remove the dried chilies. Add the remaining ingredients and cook, uncovered, for 20-30 minutes. Adjust seasonings to your own taste. Serve hot with fresh salsa on top of baby lettuce salad. Garnish with avocado.
Ingredients:
8 ounces pasta (tri-color spirals)
1/2 medium onion chopped
1/2 cup chopped parsley
1/4 cup chopped walnuts or pine nuts
2 cloves garlic, chopped
1 tbsp olive oil
1/4 lb. extra firm tofu, sliced into thin strips or mashed
1 can artichoke hearts, drained
1 can black olives or 1/2 cup Kalamata olives
1 lemon
Fresh basil to taste
Red pepper flakes
Nutritional yeast
Directions:
Cook the pasta until tender. Drain and rinse, then set aside. In a large skillet, fry the tofu, onion, and garlic in oil on medium heat for 5 min.
In a serving bowl, mix parsley, basil, nuts, artichokes hearts, and olives with the cooked pasta. Cut lemon in half and squeeze juice over pasta and mix. Sprinkle nutritional yeast and red pepper flakes to taste. Stir in tofu, onion, and garlic before serving.
Asparagus Stir Fry with Grapefruit and Almonds
This fresh take on asparagus is quick, easy and delicious. Toss it over couscous for a modern addition to a salad buffet.
Ingredients:
1 large pink Florida grapefruit
1 tbsp olive oil
1/2 cup slivered almonds
3 cloves garlic, minced
1 lb asparagus, trimmed and cut into 2-3inch pieces
Pinch of salt
Directions:
Cut grapefruit in half. Squeeze juice into measuring cup to make about 1/2 cup (125mL). With small spoon, scrape pulp from grapefruit into separate bowl to make about 1/2 cup (125mL). Set aside. Swirl oil into large skillet or wok set over medium-high heat. Stir-fry almonds and garlic until golden-brown, about 30 seconds. Add asparagus and salt; stir-fry 1 minute. Add grapefruit juice and 1/4 cup (50mL) water. Cook asparagus, stirring occasionally, until tender-crisp. Stir in reserved grapefruit pulp. Makes 4-6 servings.
Avocado Pasta
Ingredients:
1/2 pound linguine
3 cup broccoli, tops cut into small florettes, stalks sliced thinly
2 tbsp olive oil
8 cloves garlic, minced
1/4 tsp grated lime zest
1/2 tsp red pepper flakes
1/4 cup white wine
1 cup vegetable broth
2 tbsp lime juice (juice from one lime)
1/2 tsp salt
Several dashes fresh black pepper
4 cup loosely packed arugula leaves
2 avocados (ripe, but firm), peeled and sliced into 1 inch chunks
Directions:
Bring a large pot of water to boil. Add the pasta and cook as per package
directions, usually about 10 minutes. Preheat a large non-stick skillet over
medium heat. Add the olive oil, garlic, lime zest and red pepper flakes and
gently heat, stirring often for about 2 min. Add the wine and bring the heat up
to reduce the wine, 2 min. Add the vegetable broth, lime juice, salt and fresh
black pepper and bring to a boil. Once boiling, lower the heat to simmer and
add the arugula. Add the broccoli to pasta and cook for one min. Drain in a
colander. When the arugula is wilted, add the broccoli and pasta to the pan and
use a pasta spoon to toss it around, for about 3 min. Add the avocado and turn
the heat off. Gently toss the pasta.
Baby
Lettuces with Grilled Portabella Mushrooms
Ingredients:
1 large portabella mushroom
1 tsp minced garlic
Balsamic vinegar
Baby lettuces
Chickpeas
1 tbsp chopped walnuts
Dressing (balsamic vinaigrette, raspberry vinaigrette�)
Directions:
Combine the garlic with 2-3 tbsp balsamic vinegar and an equal amount of water. Slice the portabella into 1/2"-thick slices. Toss the balsamic mixture with the mushroom slices. Place mushrooms on grill and cook until tender.
Fill a large bowl with baby lettuces. Top with portabella strips, chickpeas, and walnuts. Lightly drizzle with dressing.
Ingredients:
15 1/2 oz canned chickpeas, rinsed and drained
1/4 cup onion, chopped
1/4 cup parsley, or cilantro, fresh, chopped
1 medium garlic clove, minced
1 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp table salt
1/4 tsp baking soda
1 tbsp all-purpose flour
2 tbsp tahini
1 tbsp fresh lemon juice
2 tbsp water
4 whole wheat pitas
lettuce or fresh spinach
Directions:
Preheat oven to 400�F.
Combine chickpeas, onion, parsley, garlic, cumin, coriander, salt and baking soda in a food processor or blender. Process until mixture is coarsely pureed and transfer to large bowl. Stir in flour; shape mixture into 4 patties and let stand for 15 minutes.
Spray a large ovenproof skillet with cooking spray and place over medium-high heat (if you don't have an ovenproof skillet, make sure to cover the handle of your skillet with aluminum foil before heating). Add patties and cook until golden brown, flipping once, about 2 minutes per side. Transfer pan to oven and bake 10 minutes.
Whisk together tahini, lemon juice, and water.
To assemble sandwiches, place 2 lettuce leaves inside each pita, add 1 falafel patty and drizzle with 1 tablespoon tahini dressing.
Ingredients:
4 thick slices bread
1/2 cup vanilla soymilk
1 tbsp cornstarch
2 tbsp cold
water
1/2 tsp vanilla extract
1/4 tsp cinnamon
1/8 tsp nutmeg
2 tbsp vegan margarine, melted (topping)
1/4 cup sugar (topping)
1 tbsp maple syrup (topping)
1/2 tsp cinnamon (topping)
1/4 tsp nutmeg (topping)
1/2 cup chopped walnuts (topping)
Directions:
Preheat oven to 350°F. Place bread in greased baking dish, poke bread a few times. In a bowl, stir cornstarch in water until no lumps. Mix together with soymilk, vanilla, cinnamon and nutmeg. Pour evenly over bread. Combine syrup and margarine with cinnamon, sugar and nutmeg in a bowl for topping. Fold in walnuts. Spread topping evenly over bread. Bake for 30 min.
Blueberry
Waffles with Lemon Icing
Ingredients:
2 cup all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 tbsp sugar
2/3 cup blueberry soy yogurt
1 1/3 cup soy milk
5 tbsp water
1/3 cup oil
1 cup fresh or frozen* blueberries
Spray oil (for the waffle iron)
*If using frozen blueberries, keep them in the freezer until the last second. Reserve 1-2 tbsp of your dry mixture. Take berries out of the freezer, measure them and mix them with the reserved dry mixture. Then fold them into your mixed batter in no more than three folds. This will prevent your batter from turning a gray-purple color.
Directions:
Preheat your waffle iron. Mix all the dry ingredients together well with a whisk. In another bowl, whisk the wet ingredients together. Combine wet and dry, then gently fold in berries.
Spray your waffle iron with a little bit of oil and make a test waffle. Approx. 1/2 cup of batter is needed for each waffle cooking for 10 min. Follow the instructions or your preferred directions for your waffle maker. This recipe makes 10 waffles if each waffle uses 1/2 cup of batter.
Lemon Icing
Ingredients:
1 cup powdered sugar
1 tsp lemon juice
Zest of 1/2 lemon
2-4 tbsp soy milk
Directions:
Mix in a blender until smooth
Cauliflower Dal with
Panch Phoran
Ingredients:
1 1/2 cup masoor dal or red lentils
4 cup water
1 tsp turmeric
1 tsp salt
1/8 tsp canola oil
1 tbsp panch phoran
1 large onion, diced
2 cloves garlic, minced
1/8 tsp red pepper flakes
1 tsp ginger paste (or 1 tsp ginger, minced)
16 oz can diced tomatoes
1 head cauliflower, cut into small florets
1/2 cup water
Directions:
Pick over and rinse the lentils and add them to a pot with the water and
turmeric. Bring to a boil and reduce heat to low. Simmer until the dal is
tender, about 20 to 35 minutes. When done, add salt and set aside.
While the dal is cooking, prepare the vegetables. Heat a large, deep skillet,
preferably non-stick. When hot, add the canola oil and shake it to spread it
around. Add the panch phoran and stir. When the first seed pops, immediately
add the onion, garlic, pepper flakes, and ginger paste. Stir and cook until the
onion softens, about 2 minutes. Add the tomatoes, cauliflower, and water, and
stir. Cover and cook until the cauliflower is just tender, about 10 minutes.
When the dal and cauliflower are both done, add the dal to the cauliflower
mixture. Stir well, and check seasoning, adding more salt if needed. Simmer
gently for about 10 minutes to allow flavors to blend. Serve hot, over rice if
desired.
Ingredients:
1 19 oz can chickpeas, drained and rinsed
2 cloves garlic, minced
1/4 cup packed fresh parsley
1/4 cup packed fresh cilantro
2 tbsp chopped onion
Salt and pepper to taste
1/4 cup fresh lemon juice
1/4 tsp baking powder
Directions:
Combine all ingredients except baking powder in a food processor
and process until the texture of ground nuts.
Add baking soda & pulse a couple times.
Form into small patties and fry until golden brown. (Traditionally, they are
deep-fried; can be fried in a non-stick pan).
Serve with Sesame Sauce:
Whisk 1/4 cup lemon juice, 1/4 cup water, 2 tbsp tahini (sesame paste), salt
and hot pepper sauce to taste until smooth.
Falafel with Creamy Cucumber Dressing
Ingredients:
2 cup cooked chickpeas or black-eyed peas, drained
1/4 cup pulverized rice bran
2 cloves fresh garlic, minced
1/2 tsp ground coriander
1 tsp ground cumin
1/4 tsp cayenne
1 tsp dried or 2 tbsp minced fresh cilantro
Pepper
Flour
Directions:
In a food processor or blender combine all ingredients, except flour. The puree should not be entirely smooth.
Preheat oven to 350°F. Dipping your hands lightly in flour, if you need to, shape the puree into balls, about 1 inch in diameter. Spray a large skillet with Pam and heat until very hot. Saut� the balls on all sides, then transfer them to a baking pan and bake for 30 minutes.
Serve with creamy cucumber dressing.
Creamy Cucumber Dressing:
Ingredients:
1 cup plain soy yogurt
1/2 medium cucumber, chopped fine
1 tsp fresh-squeezed lemon juice
1 clove garlic, minced very fine
1/2 tsp salt
1/2 tsp ground white pepper
Directions:
Blend ingredients together in a jar and store in the refrigerator. Use generously with falafel as well as with fresh green salads.
Ingredients:
2 can garbanzo beans
1 packet taco seasoning
Lettuce
Tortillas or hard taco shells
Tomatoes
Onions
Salsa
���
Directions:
Dump both cans of beans into a skillet with the liquid from one can. Dump in the taco seasoning. Stir and let simmer for about 10-15 min. Add beans and other ingredients to your tacos, burritos, and/or taco salads.
Garlic, Olive and Tomato Pasta
Ingredients:
1 tbsp olive oil
2 garlic cloves, minced
1 pinch hot chili flakes
1 cup grape tomatoes, halved
1/2 cup Kalamata olives, pitted and coarsely chopped
Small handful shredded fresh basil and/or parsley
1 tsp lemon zest
Approx. 2 1/2 cup dried rotini pasta
Directions:
Put water on to boil for pasta, then cook pasta until al dente, or desired consistency.
Heat olive oil in large frying pan (or saucepan) over medium heat. Add garlic and chili flakes and cook for 1 minute, until oil becomes fragrant. Add olives and tomatoes and stir until hot, approx. 2 minutes. Remove from heat. Toss with herbs and lemon zest, then toss with drained pasta and serve.
Grilled Eggplant in
Pomegranate Dressing
Ingredients:
3 small eggplants, cut into 3/4"-thick wedges
1 1/3 cup extra-virgin olive oil
3 tsp coarse salt
3 tbsp pomegranate molasses
1/3 cup fresh lemon juice
2 garlic cloves, minced
1/3 cup shredded fresh mint
1/4 tsp freshly ground pepper
Directions:
Preheat grill to medium-low. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 7 seconds.) Brush eggplant wedges on all sides with 2/3 cup oil, and season with 1 tsp salt. Place eggplant on grill rack in a single layer. Cover grill, and cook, turning occasionally, until softened and lightly charred, about 8 minutes total. Meanwhile, whisk together molasses, lemon juice, garlic, mint, remaining salt, the pepper, and remaining oil. Add warm eggplant, and toss. Eggplant can be refrigerated in an airtight container for up to 1 week.
Ingredients:
1 red and green pepper, 1" chunks
3 medium zucchini, 1" chunks
8-10 shiitake mushrooms, stems trimmed, sliced
1/2 lb butternut squash, peeled and 1" chunks
1 tsp thyme
1 tsp rosemary
2 large garlic cloves, minced
Salt and freshly ground pepper, to taste
Directions:
Put the vegetables into a bowl and lightly oil. Add all ingredients, toss, and
let stand for at least an hour. Preheat the oven broiler. Put the vegetables
onto skewers. Place the skewers across a baking dish so that the skewer touches
the sides, but the vegetables do not touch the dish (11"x9" dish). Place under
the broiler, turning often, and cooking until the vegetables are tender.
Lemon
Spaghetti
Ingredients:
1 lb spaghetti, cooked to al dente
2/3 cup olive oil
1/2 cup fresh lemon juice (about 3 lemons)
Salt and freshly ground black pepper
1 tbsp lemon zest
1/3 cup chopped fresh basil leaves
Directions:
Whisk the oil and lemon juice in a large bowl. Drain the pasta, reserving 1 cup of liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed. Season with salt and pepper. Garnish with lemon zest and chopped basil.
�
Ingredients:
3 or 4 zucchini (green squash)
1 or 2 lemons
Chopped parsley
1 tsp extra virgin olive oil
1 clove garlic, chopped
Directions:
Thinly slice the eggplant (slices should be 2 millimeters thick, but no more). Prepare
a marinade with the juice and pulp of the lemons, salt, black pepper, garlic,
parsley and olive oil. Put a layer of zucchini slices in a bowl and pour a
little of the marinade at the top, do the same for all the layers of zucchini
slices. Keep the bowl in a cool place and let it rest for 6 to 8 hours,
occasionally pouring some of the lemon marinade at the bottom on the top layers
of the zucchini.
Grill the zucchini for a couple of minutes (till they become tender). Keep the marinade and use it as a dressing for the grilled zucchini.
Ingredients:
5 lbs red potatoes, cooked and cubed
1 cup green onions, chopped
1/2 to 3/4 cup diced kosher dill pickles
1/4 cup minced parsley
1 tsp celery seed
1 clove garlic, minced
Vegan mayonnaise, to taste
1-1/2 tbsp dill weed
1 tsp black or white pepper
Yellow mustard to taste (optional)
Directions:
Cook the potatoes. Drain and let cool. While the potatoes are cooling, chop the onions and pickles, mince the parsley and garlic.
When cool enough to touch, cube the potatoes into a large bowl. Sprinkle the garlic, pickles, onions, and parsley, salt & pepper, celery seed and dill weed over the potatoes and mix in well. Add mayonnaise and mix in well.
Ingredients:
Sauce:
1/4 cup soy sauce
1/4 cup water
2 tbsp sherry
1/4 cup sugar
1-1/2 tbsp fresh grated ginger
2 tbsp fresh grated garlic
2 tbsp cornstarch
Veggies:
1 large onion
1 package baby Portabella mushrooms
1 package of tofu
1 ripe peach, sliced
Snow peas, broccoli, or other crunchy green
Directions:
Mix all of the ingredients for the sauce and put it aside. Stir-fry the veggies and peach and tofu in olive oil; don't put on salt, pepper or any other seasoning. When the onions, mushrooms and tofu are almost done then add the green veggies and sauce and turn the heat to low and cover it until the veggies are done (2 minutes).
Portobello's Stuffed with Lemon Scented Quinoa and Arugula
Serve on a bed of arugula to make a perfect appetizer for an Italian meal. Try to find mushrooms whose caps curve to form a cup, mushrooms that are on the smaller side work best.
Ingredients:
4 Portobello mushrooms, washed and stems removed, trimmed and thinly sliced
1/2 cup dry quinoa, washed
1 cup water
2 tsp olive oil, plus extra for brushing the mushrooms
1 medium yellow onion, chopped finely
3 cloves garlic, minced
1 tbsp fresh thyme (or 1 tsp dried)
1/2 tsp dried marjoram
1/2 tsp salt
Fresh black pepper, to taste
1 cup vegetable broth or water
1/4 cup chopped parley
1/2 cup nutritional yeast flakes
1 scant teaspoon lemon zest
Juice of 1/2 lemon
1 1/2 cups arugula, chopped into bite size pieces
Fresh parsley for garnish
Directions:
Preheat oven to 425. Cook quinoa with 1 cup of water in a small pot, bring to a boil then cover and simmer over low heat until soft, about 15 minutes.
Meanwhile, Heat olive oil in medium sauce pan low-medium heat, add onions and sliced mushroom stems, saut� onions until translucent (3-5 minutes).
Add garlic, salt, black pepper, thyme and
marjoram, saut� until the garlic if fragrant (about 2 minutes).
Add vegetable broth, turn heat up to medium, let simmer 5 minutes.
Add nutritional yeast and parsley, stir until all nutritional yeast is
absorbed, add lemon juice and lemon zest.
Turn the heat off and set aside. Brush or spray with olive oil and sprinkle
with salt. Line the gills up, in a baking pan, and place in oven for 5 minutes.
Meanwhile, pour 1 cup of the nutritional yeast sauce into the quinoa and
combine well. Add the arugula and mix until the arugula is well distributed.
Remove mushrooms from the oven and fill them equally with the mixture. Put them
back in the oven for 30 minutes.
Remove from oven, reheat the remaining sauce. Chop some parsley for garnish. Place each mushroom on a bed of arugula and drizzle sauce over each mushroom. Garnish with Parsley and serve.
Directions:
2 large baking
potatoes
Pizza sauce*
Toppings**
Fresh basil
Soy parmesan, optional
*Pizza Sauce:
1/2 onion,
chopped
2 cloves garlic, minced or pressed
1 can diced tomatoes
1/8 tsp fennel seed
1/2 tsp oregano
1/2 tsp basil
Salt and freshly ground black pepper, to taste
Directions:
Cut potatoes into three slices, making the outer two a little wider than the middle one. Take the two outer slices and trim a little bit off the rounded side, in order to make them lie flat.
Place them on an oiled baking sheet and bake, in oven or toaster oven, at 350°F for about 40 minutes, until cooked throughout.
Pizza sauce: Saut� the onion in a non-stick saucepan until it becomes translucent. Add the garlic and saut� one minute more. Pour about 1/3 of the can of tomatoes into the saucepan. Using a blender or hand blender, puree the remaining tomatoes and add them to the pan. Add the remaining sauce ingredients, and simmer on low until the potatoes are ready.
When the potatoes are done, take them out of the oven, spread each one with sauce, and top with your choice of toppings**. Put them back into the oven and bake for 15-20 more minutes, until the toppings are done to your taste.
Remove from the oven and sprinkle with lots of fresh basil and soy parmesan, if desired.
**Topping suggestions include: zucchini, Kalamata olives, green olives, red bell pepper, mushrooms, onions, hot peppers�
Ingredients:
1 cup warm tap water, about 100°
2 1/2 tsp (1 envelope) active dry yeast
2 cups unbleached, all-purpose flour
1/2 cup whole wheat flour
1/2 cup whole grain rye flour
1 tbsp non-alkalized cocoa powder
2 tsp salt
1 tbsp unsulphered molasses
Cornmeal for bottom of loaf
Heavy cookie sheet or baking stone
Directions:
Place water in a mixing bowl, sprinkle yeast on surface and whisk, letting it stand for five minutes. Add molasses. Stir in flours and remaining ingredients. Knead dough by hand to form a smooth, elastic, soft dough.
Transfer dough to an oiled bowl and turn dough over so top is oiled. Cover bowl with plastic wrap and allow dough to rise at room temperature until doubled. If you wish to interrupt the process, let the dough begin to rise, then punch down, cover tightly and refrigerate. To proceed, bring dough back to room temperature until it begins rising again.
To shape loaf, turn risen dough out on to floured work surface (you may need the help of a scraper). Press dough with palms of hands to deflate. Gently knead, the shape dough into a sphere by tucking edges under and in toward the center all around the bottom. Invert the dough into a round basket lined with a heavily floured napkin or tea towel so ends are on top. Cover with plastic wrap and allow to rise until doubled.
When loaf is almost doubled, preheat oven to 500°F and set rack at the middle level. Place baking pan or stone on rack.
Sprinkle cornmeal on top of loaf and invert it onto a cardboard round or peel. Use a razor blade held at a 30-degree angle to the loaf to slash and �X" across the top of the loaf. Slide risen loaf from the cardboard or peel onto the pan. Immediately lower oven temperature to 450°F. Bake the loaf for about 40 min (Deb note: you'll probably need much less time, or to lower the oven temperature to get it to finish baking) or until internal temperature of the loaf reaches 210 degrees. Cool the loaf on a rack and do not cut until it is completely cooled.
Ingredients:
1 15 oz can garbanzo beans (chick peas)
1/2 cup water-packed roasted red pepper
3 tbsp lemon juice
1 tbsp tahini
1 garlic clove, peeled
1/4 tsp cumin
8 corn tortillas
1/2 cup chopped green onions
1/2 to 1 cup salsa
Directions:
Drain the beans and place in a food processor or blender with the next five ingredients. Process until very smooth, 1 to 2 min. Spread a tortilla with 2 to 3 tbsp of the garbanzo mixture and place in a nonstick skillet over medium heat. Sprinkle with chopped onions and salsa. Top with a second tortilla and cook until the bottom tortilla is warm and soft, 2 to 3 minutes. Flip and cook the second side for 1 minute. Remove from the pan and cut in half. Repeat with the remaining tortillas.
Roasted
Eggplant and Tomato Panini
Ingredients:
1 loaf French bread
1 pint sweet cherry tomatoes
1 medium eggplant
1 bunch fresh basil, chiffonade
2 slices tofutti cheese (optional)
Olive oil
Salt
Pepper
Directions:
Preheat oven to 350�F.
Slice the tomatoes in half and place them cut-side up in a baking dish. Sprinkle with a generous pinch of salt and 2-3 tablespoons of olive oil. Roast for 70-80 minutes. Once the tomatoes are in, prepare the eggplant. Slice the ends off the eggplant and peel off the skin with a vegetable peeler. Slice widthwise into quarter inch thick circles and place on a baking sheet in one layer. Sprinkle with a generous pinch of salt. Drizzle about 1/2 cup of olive oil over the slices. Bake in the oven for 35-45 minutes depending on how thick your slices are. The eggplant should be soft and browned.
Let the eggplant and tomatoes cool. Slice the loaf of bread into two equal portions. Slice each portion in half lengthwise without cutting all the way through. Rub the bread with olive oil and add the fillings. Lay the eggplant slightly overlapping, cover eggplant in tomatoes, then add basil and, if desired, top with fake cheese.�
Place sandwiches, open faced, into a 400�F oven for 5 minutes, until bread is crispy and �cheese" is melted. When they come out of the oven, fold the top over and press down - the olive oil will soak into the bread and form a natural �dressing" for the sandwich.
Serve warm.
Ingredients:
1 1/2 cup vital wheat gluten
1/4 cup nutritional yeast
1 tsp salt
2 tsp paprika
1/4 tsp cinnamon
1/4 tsp cumin
2 tsp pepper
1/8-1/4 tsp cayenne pepper
1/8 tsp allspice
2 tsp garlic powder
3/4 cup water
4 tbsp tomato paste
1 tbsp tamari
2 tbsp extra virgin olive oil
2 tbsp vegetarian Worcestershire sauce
Directions:
Preheat oven to 325°F. In a large bowl, mix dry ingredients.� Mix the liquid ingredients in a smaller mixing bowl. Add the liquid ingredients to the dry. Mix well, then knead for a 1-2 min. Form into a log (6-8" long), wrap tightly in foil, twisting ends. Bake for 90 min. When done baking, unwrap and leave out to cool all the way. Then wrap it in foil or plastic and refrigerate.�
Ingredients:
Extra-virgin olive oil spray
6-8 cloves garlic, coarsely chopped
1/2 medium red onion, diced
Salt and freshly ground black pepper
Zest of one orange
1/2 tsp oregano
1/4-1/2 tsp red chili pepper flakes
1 lb spaghetti
1 15 oz can chickpeas, rinsed and drained
1 cup loosely packed chopped fresh basil
16 Kalamata olives, pitted, coarsely chopped
2 cup cherry tomatoes, halved
Directions:
Put a large pot of water on to boil. Spray the bottom of a large (12" or more) deep skillet with a light coating of olive oil. Saut� the garlic just until it becomes golden. Remove from skillet. Add the onion to the skillet and saut� until soft, seasoning with salt and pepper. Add the orange zest and cook 30 seconds more. Stir in the oregano and red pepper and cook for 10 seconds. Remove from heat and set aside. When the water reaches a boil, add the pasta and salt to taste. When the pasta is almost done (firm to the bite), add the drained chickpeas and cook until the pasta is completely done. Remove one cup of the cooking water and add it to the onions in the skillet. Drain the pasta. Add the reserved garlic to the skillet and bring to a simmer. Add the basil and olives and stir. Add the pasta and toss to coat completely. Stir in the tomatoes and taste for seasoning, adding more salt and pepper as needed. Serve hot or at room temperature.
Ingredients:
1/2 lb fresh mushrooms, sliced
1 tsp chopped garlic
2 tbsp water
2 26 oz jars of spaghetti sauce
9 regular lasagna noodles, uncooked
Soy Parmesan (optional)
Sliced black olives
Filling:
10 oz frozen chopped spinach, thawed
1 lb firm tofu, not silken
1 tsp salt (optional)
2 tbsp nutritional yeast
1 1/2 tsp oregano
1/2 tsp garlic powder
1 tsp basil
1/2 tsp rosemary, crushed
1/8 tsp cayenne pepper
Directions:
Saut� the mushrooms and garlic over medium heat in the water until tender; cover between stirring. Remove from heat, add the spaghetti sauce. Place the tofu and thawed spinach in the food processor and process briefly. Add the remaining filling ingredients to the processor and blend until smooth. Preheat the oven to 375°F. Spread half of the sauce in the bottom of a 9"x12" pan. Place a layer of noodles over the sauce. Spread half of the tofu mixture on the noodles. Cover with another layer of 3 noodles and then spread the remaining tofu mixture over them. Top with a final layer of noodles and remaining sauce. Cover the dish tightly with foil, and bake for 30 minutes. Then, remove the foil and bake for another 30 minutes. Remove from the oven and sprinkle with soy Parmesan and sliced black olives. The lasagna will cut better if you allow it to cool for 15 minutes before serving.
Ingredients:
5 large sweet potatoes
1-4 tbsp of finely diced fresh cilantro
1-2 lime(s)
1/8-1/4 cup of honey or mild-tasting molasses such as sorghum molasses
Directions:
Bake sweet potatoes in the oven wrapped in foil. (Punch several small holes in different places in the foil, and bake them at 375°F for 1-2 hours.) Cube the sweet potatoes into 1/3" cubes. Add the honey and cilantro, and squeeze the juice of the lime into the mixture and stir it up.
Variations:�
Add a few teaspoons of ground walnuts or toasted sunflower seeds.
Add some raisins or slices of dried dates.
Thai-Style Basil Tofu and Asparagus
Ingredients:
1 lb. extra-firm tofu, pressed, cubed
Sprinkling of soy sauce
4 cloves garlic, minced
1-2 chili peppers, seeded and minced
4 green onions, sliced thin
4 kaffir lime leaves, thinly sliced*
1 tbsp soy sauce
1 lb. asparagus, cut into 1" lengths
1/2 large red pepper, sliced to 1" lengths
1/3 cup vegetable broth
1 cup chopped fresh basil
*Or 1 tsp of grated lime peel and add it with the asparagus
Directions:
Toss the tofu cubes with a sprinkling of low-sodium soy sauce. Brush or spray a
large, deep, non-stick skillet with oil or cooking spray and heat over
medium-high heat. Place the tofu in the skillet and cook until one side is
brown. Turn over the cubes of tofu and brown on the other side. Toss in garlic,
chilies, green onion, and lime leaves and stir-fry 1 minute. Add soy sauce and
mix well. Add asparagus, red bell pepper, and broth; cover and cook just until
asparagus is bright green, 3 to 4 min. Add basil, and mix thoroughly, cooking
until basil is just wilted. Serve over wholegrain rice.
Ingredients:
2-3 Roma tomatoes, sliced lengthwise 1/4″
1 generous pinch salt
1 tbsp olive oil
1-2 pinches dried Italian herbs
1 splash balsamic vinegar
2 slices sourdough
Tofutti cream cheese
4-5 basil leaves
Black pepper
Directions:
Heat a skillet over medium heat with oil and herbs. Once hot, add tomatoes in one layer. Give the pan a little shake and flip the tomatoes about. Add salt. Once they are beginning to soften, but not falling apart, add a splash of balsamic vinegar while shaking the pan. Turn off heat. This process should only take a few minutes.
Spread your bread with tofutti, add chopped basil and pepper. Place tomatoes on top of that. Grill sandwich with a weight on top. If you're not grilling, simply toast the bread first, and then add tofutti and tomatoes.
Ingredients
Two large sliced onions
Three peeled and sliced Poblano peppers
Mushrooms, any
1 cup of corn
1 tsp oil or vegan margarine
8 oz firm tofu, cubed
Soy sauce
Vegan cheese, if desired
Soft tortillas, any kind
Salsa*
*Diced tomatoes, green pepper Tabasco sauce, Lime, chopped red onion and chopped cilantro
Directions:
Put some oil in a pan and lightly toast the Poblano peppers. After toasting the peppers, put them in a plastic bag for about 15 minutes. Peel and remove the seeds.
Heat the oil in a wok until very hot. Add the onions and let them cook for about 3 min. Add the rest of the ingredients. Cook in medium heat until everything is well cooked and then turn the heat high to dry the ingredients.
Heat the tortillas in their plastic bag in the microwave. Add the cheese and fajitas when the tortillas are hot. Serve with salsa.
Vegan Potato Salad
Ingredients:
4 large russet or Idaho potatoes
1 cup of vegan mayonnaise
1 cup celery, sliced thin
1/2 red onion, diced
1 tsp Dijon mustard
Paprika
Directions:
Peel, cube, and boil potatoes until soft and fork tender. Drain and let cool.
Put potatoes in a bowl and add the rest of the ingredients, except paprika.
Sprinkle paprika on the top, chill and serve.
�� Vegan Substitute
Ingredients:
1/2 cup nutritional yeast flakes
1/4 cup cornstarch
2 tbsp whole wheat flour
1 tsp salt
1/2 tsp garlic powder
2 cup water
1 tsp yellow mustard
1/2 cup vegetable oil
Directions:
Mix the dry ingredients in a saucepan. Whisk in 1 cup of water & cook over medium heat, whisking constantly until it thickens & bubbles.
Remove from heat & whip in 1/2 cup oil & mustard.
Put back on the heat & slowly add the remaining water.
Cook until thickened & bubbly (consistency of nacho cheese sauce)
Ingredients:
1 cup nutritional yeast flakes
1/2 cup raw almonds, blanched* and patted dry
1/2 tsp salt
*To blanch almonds, place them in enough water to completely
cover.
Bring to a boil and simmer for 1-2 minutes.
Drain and allow to cool, or rinse under cold tap water for rapid cooling.
Pinch skins between thumb and forefinger at the base of each almond.
Skins will slip off readily.
Directions:
Place all the ingredients in a food processor, and process for
several minutes until the almonds are very finely ground.
Store in a tightly sealed container in the refrigerator.
Use as a filling for stuffed shell pasta, mixed with tomato sauce or as a topping for pizza.
Ingredients:
1 lb firm tofu, drained
2 tsp lemon juice
2 tsp olive oil
1 clove garlic, minced
1/4 tsp salt
1/4 nutritional yeast flakes
A handful of fresh basil leaves, finely chopped (approx. ten leaves)
A dash of freshly ground black pepper
Directions:
In a large bowl, mush the tofu up with your hands, till it's crumbly.
Add lemon juice, garlic, salt and pepper and basil. Mush with hands again, this time you want it to get very mushy, so squeeze through your fingers and mush until it reaches the consistency of ricotta cheese. Add olive oil, stir with fork. Add nutritional yeast powder and combine all ingredients well. Use a fork now, because the oil will make it sticky. Cover and refrigerate until ready to use.�
Tofu Feta Cheese
Ingredients:
1 lb firm tofu, rinsed well
1/4 cup water
1/4 cup miso paste
1 Tbsp lemon juice, fresh squeezed if possible
1 tsp sea salt
2 tsp fresh rosemary minced
1/2 tsp dried oregano
Directions:
Place all ingredients, except tofu, in a mixing bowl and whisk well.
Cut tofu into cubes by slicing block
lengthwise into three cutlets. Then make four cuts on the length of block and
three cuts on the width of block).
Add tofu to bowl and mix well.
Allow to sit for at least 15 minutes before serving. (The longer it marinades, the more flavors the tofu will absorb.)
Vegan Mozzarella Cheese
Ingredients:
1 cup water
2 small cloves roasted garlic
2 tbsp fresh lemon juice
1-2 tbsp tahini
1/4 cup nutritional yeast
3 tbsp quick-cooking rolled oats
1 tbsp arrowroot or cornstarch
1/8 tsp dry mustard
1/2 tsp onion powder
1 1/2 tsp salt
Directions:
Place all ingredients in a food processor or blender, and process until completely smooth. Pour into a small saucepan and cook over medium heat, stirring constantly, until smooth and thick.
Cook the sauce until you reach the consistency desired - it will thicken up to a spread if you let it. If you're going to have it sit while you assemble the pizza, stop cooking when it's a little on the thin side and cover the pot. (It thickens as it cools)
�
Ingredients:
4 large tart apples, peeled, cored, and thinly sliced
3/4 cup sugar or other sweetener
1/2 cup flour
1 tsp cinnamon
1-1/2 cup rolled oats
1/3 cup margarine
Directions:
Preheat oven to 350° F. Toss the apples with 1/2 cup sugar, 1 tbsp flour, and cinnamon. Spread evenly in a 9"x13" baking dish. Mix the rolled oats with the remaining flour and sugar. Add the margarine and work the mixture until it is uniformly crumbly. Sprinkle evenly over the fruit. Bake for 45 minutes, until lightly browned. Let stand 10 minutes before serving.
Ingredients:
8 small tortillas
2 cans apple pie filling
2 sticks soy margarine
1 cup unrefined sugar
1 tbsp cinnamon
Directions:
Preheat the oven to 350°F. Spoon 1/4 of a can of apple pie filling in a line down the center of each tortilla. Wrap tightly. Place the wraps in a 9"x13" glass baking dish. Melt the soy margarine in a saucepan over medium heat. Add the sugar and cinnamon. Simmer over reduced heat until the sugar has completely dissolved, stirring constantly. Then pour the cinnamon sugar topping evenly over the wraps. Bake for 30 minutes, until the edges are lightly browned and beginning to crisp.
Ingredients:
1 1/2 cup whole wheat pastry flour
1 1/2 cup unbleached all-purpose flour
1 1/4 cup quick oats or oat bran
1 tsp ground cinnamon
1/2 tsp grated nutmeg
1/2 tsp salt (optional)
2 1/2 tsp baking soda
2 large apples, finely chopped
1 12-ounce can apple juice concentrate
1/2 cup raisins
Directions:
Preheat oven to 325°F. In a large bowl, mix the flours, oats, spices, salt, and baking soda. Add the chopped apple along with the apple juice concentrate and raisins. Stir just enough to mix. Spoon batter into lightly oil-sprayed muffin tins and bake for 25 minutes.
Ingredients:
1 avocado
1/2 cup margarine
4 oz Tofutti Better Than Cream Cheese
1 cup sugar
2 tbsp lime juice
1 tsp vanilla extract
1 tbsp poppy seeds, plus more for decoration
2+ cup all purpose flour
Directions:
Preheat oven to 375�F.
Cream margarine, cream cheese, avocado, sugar and vanilla together. Add lime juice and poppy seeds, and beat until light and fluffy. Gently fold in flour by hand, 1/2 cup at a time.
Gently form dough into a tube shape and slide into the barrel of a cookie press. Press cookies out onto an ungreased cookies sheet. Once shapes are pressed out, gently press on them with your fingers to remove any rough edges.
If you want to put poppy seeds in the center of each flower, simply dip your littlest finger in a bowl of water and then into a bowl of poppy seeds. The poppy seeds should stick to your finger. You can then lightly press the seeds into the center of the flower. Do this before baking.
Bake for 10 minutes, the bottoms will be golden and the tips of
the petals may just be
starting to brown. Remove from oven and cool on a rack.
Ingredients:
1 can black beans, drained and rinsed
3 tbsp vegetable oil
4 tbsp cocoa
1 tsp vanilla
3/4 cup sugar
2 ripe bananas
3 tbsp applesauce
Confectioner's sugar
Raspberries
Mint
Directions:
Preheat oven to 350°F. Blend all ingredients in a blender until smooth. Pour into a lightly greased 8"�8" pan. Bake for 30 min or until a toothpick comes out clean. Serve warm or chilled. Top with confectioner's sugar and garnish with raspberry and mint.
Ingredients:
1 1/2 cup + 2 tbsp all purpose flour
1 tsp baking soda
2 tsp baking powder
Heavy pinch salt
1 cup sugar
1/2 cup vegetable oil (like canola)
1 Ener-g Egg Replacer
1 cup vanilla silk yogurt
1 tsp pure vanilla extract
Coarse sugar, for topping
1 1/2 cup blueberries (fresh, frozen)
Muffin liners
Directions:
Preheat oven to 380�F. Mix all the dry ingredients (through sugar) in a large bowl. Use a whisk or a fork to incorporate everything very well. Remove 1 tbsp of this dry mix and place in a small bowl and set aside. In another bowl (or 2 cup liquid measure), mix your yogurt, oil, vanilla and prepared �egg". Whisk well to incorporate. Get your blueberries from the freezer, measure out 1 cup and place in the small bowl with 1 tbsp of dry ingredients. Toss to coat. Add the wet mixture to the dry mixture, getting every bit. Using your rubber spatula or a wide wooden spoon, gently fold the wet ingredients into the dry. Once it is just incorporated, scatter blueberries on top. Do not over-mix. Mix in the berries in three stirs. (This is to avoid dying the batter purple/blue.) Once the berries are mixed in, distribute all the batter into your tins. Fill muffin liners nearly full, they don't rise much. Add up to 1/2 cup more blueberries over the tops, pressing them into the batter gently but not submerging them. Sand cakes with the sugar.
Place them in the oven and increase the temperature to 400�F. Bake for 20-25 minutes on the middle or top-middle rack of your oven, turning half-way to ensure even cooking. They're done when a toothpick comes out clean and the tops are a rich golden brown.
Let cool on a wire rack.
Ingredients:
Pate Brisee*
1 10 oz bag frozen blueberries
2 tbsp sugar
2 tbsp cornstarch
*Pate Brisee (French Style
Pie Crust)
Ingredients:
2 1/2 cup all purpose flour
1 cup vegan butter, cubed and chilled
1 tsp salt
1 tsp sugar
1/4-1/2 cup ice water
2 tbsp soymilk
2 tbsp sugar
Directions:
In a food processor, combine the flour, salt and sugar until well mixed. Add the butter using pulses until you no longer see chunks of butter in the dough. Pulse a few more times to mix batter.
Slowly add the ice water a tbsp at a time while pulsing the dough until it is evenly distributed. (You may not need to use all the water. You do not want the dough to be too wet - it should not be sticky, but should hold together, barely. Be cautious, or you'll need to start over.)
Remove the dough from the food processor and knead for a few minutes until it begins to smooth out, 1-2 minutes. Do not over-knead the dough, it should come together and smooth out a little bit. Divide the dough in half, flatten into discs, cover in plastic wrap and refrigerate for about an hour.
Directions for Pies:
Preheat oven to 425�F.
Roll out 1 disc of dough to about 1/4″ thick. (It's much easier to do this on a large cutting board that has been covered in parchment paper and lightly floured.) If the dough rips, press it back together with your fingers.
Cut two rectangles out of the dough, approx. the size of index cards.
Roll out a rectangle again to its final thickness, about 1/8″ thick. That's thin enough that the dough begins to become slightly translucent, but thick enough that you can still pick up the dough without ripping it. Use more flour as you're rolling the dough out, as needed.
Trim the dough again into a neat rectangle, approx. 5"x7".
This will make a 3 1/2"�7″ pie once it's filled and folded in half to close.
Prick one half of the dough with a fork, and place two tablespoons of filling on the other half.
Fold the dough over the filling and press closed with your fingers to seal. Then use a fork to crimp the edges. Use a spatula to pick up your hand pie and place on a baking sheet covered in parchment. Repeat with all dough. �Lightly brush each pie with soymilk and coarse sugar. Bake the pies for 18-20 minutes until golden brown. Cool slightly on a wire rack and serve warm.
Keep an eye on them while baking - escaped berry juice and tender, flaky edges burn quickly when you're not looking!
Ingredients:
Dry:
2 cup flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Wet:
1-1/4 cup sugar
1/2 cup oil
1/2 cup or 6 oz soy yogurt
2 tsp vanilla
1-1/2 cup vegan milk
Cream filling:
1/3 cup sugar
Pinch of salt
2 tbsp cornstarch
1-1/2 cup vegan milk
1 tbsp margarine
1 tsp vanilla
Chocolate Ganache:
1/4 cup or 1/2 stick margarine
1/3 cup chocolate chips
1/4 cup vegan milk, at room temperature
Directions:
Preheat oven to 350° F. Grease and flour two 9-inch cake rounds and line bottoms with parchment paper.
In a large bowl, combine sugar and vegetable oil. Add soy yogurt and vanilla and mix until creamy. Mix in milk. In another bowl, sift together dry ingredients. Add to wet in batches. Ladle batter between the two cake pans and bake for 20-25 minutes, or until toothpick comes out clean. Let cool on rack.
While cakes are cooling, prepare cream filling. In a saucepan, combine sugar, salt and cornstarch. Add milk and whisk together. Bring the mixture to a light boil over medium heat while whisking constantly. Lower to a simmer and whisk until thickened, about 5 minutes. Remove from heat and add margarine and vanilla. Pour into a bowl and let cool, stirring every few minutes. Filling will continue to thicken as it cools.
After cream filling is cooled, prepare ganache. In a small sauce pan over medium-low heat, melt the margarine completely, stirring constantly. Add milk and whisk to combine. Remove from heat and add the chocolate chips, stirring rapidly to melt. Let cool for several minutes.
Spread cream filling between cake layers. Top cake with Chocolate Ganache. Let cake set in fridge for at least 45 minutes. Remove from fridge 20 minutes before serving to let ganache soften for easier cutting.
Candied Grapefruit Peel
�
Ingredients:
2 small grapefruits
1 cup granulated sugar
1/2 cup water
1 cup superfine granulated sugar
Directions:
With peel still on fruit, quarter peel lengthwise then remove, keeping pieces of peel intact. Reserve fruit for another use. Diagonally cut pieces of peel into 1/3-inch-wide strips. Put peel in a 3-quart saucepan filled with cold water and bring slowly to a boil over moderate heat. Boil 1 minute and drain. Repeat procedure 4 times to remove bitterness. Have ready a lightly oiled large rack set in a shallow baking pan. Bring regular granulated sugar and water to a boil in a large heavy skillet, stirring until sugar is dissolved. Add peel and boil, stirring, until most of syrup is absorbed, about 10 minutes.* Turn out peel onto rack, separating pieces. Dry candied peel, uncovered, at room temperature until only slightly sticky, 4 to 8 hours. Toss, a few pieces at a time, in superfine sugar, shaking off excess.
*If sugar syrup begins to crystallize on peel, turn out of skillet immediately. Peel will still be good but will have a different appearance and won't need a sugar coating.
Ingredients:
1/3 cup chocolate chips
3/4 cup powdered sugar
2/3 cup margarine
1 tbsp soy milk, rice milk, or other non-dairy milk
1 tsp vanilla
1/8 tsp peppermint extract
1 1/2 cup unbleached flour
1/2 tsp baking powder
1 /4 tsp salt
Candy Cane Frosting:
1/3 cup vegan cream cheese
1/4 cup margarine
1/8 tsp peppermint extract
3 1/2 cup powdered sugar
1/4 cup chopped peppermint candy canes
Directions:
Lightly oil a 9"x13" baking pan. In a double boiler, melt the chocolate chips, and set aside to cool. In a large bowl, whisk together sugar, margarine, soy milk, vanilla, and peppermint extract until light and fluffy. Sift the flour, baking powder, and salt into the wet ingredients, and whisk until well combined. Add the melted chocolate chips and whisk until just blended. Transfer batter to the prepared pan. Bake at 325°F for 15-20 min.
Allow the brownie base to cool completely. In a medium bowl, whisk together the cream cheese, margarine, and peppermint extract until light and fluffy. Add powdered sugar and beat until smooth and creamy. Add the chopped candy canes and whisk until just blended. Spread the frosting evenly over the cooled brownie base and place in the refrigerator to chill for 30 minutes. Cut with a very sharp warm knife.
Ingredients:
1 + 1/3 cup instant coffee
1 + 1/2 cup instant coffee creamer
2 cup cocoa powder
2 cup sugar
1 tsp cinnamon
1/2 tsp nutmeg
Directions:
Mix well, store in airtight container.
To use, Stir 1 tbsp into a cup of boiling hot water or soy milk.
1 cup flour [half whole wheat pastry, half all purpose]
1/4 cup semi-sweet/dark chocolate chips or a chocolate bar, chopped
2 1/2 tbsp sugar
1/4 cup dry cappuccino mix
1 1/4 tsp baking powder
1/4 tsp cinnamon
1/4 tsp salt
1 1/2 tbsp applesauce
1/2 cup plain soy creamer or soy milk
2 1/2 tbsp vegetable oil
Directions:
Preheat oven to 350°F. Prepare muffin top pan. Sift flour, cappuccino powder, sugar, baking powder, cinnamon, and salt together. In another bowl, combine wet ingredients. Add wet ingredients to dry, do not over-mix. Fold in chocolate chips. Pour batter into muffin tin, bake for 20-25 min; check with toothpick. Once done, let cool for a few minutes in muffin tin, then place on a cooling rack until completely cool. They can be frozen.
Ingredients:
3 over-ripe bananas
2 tbsp lemon juice
4 ounces unsweetened apple sauce
1/2 cup brown sugar
2 cup whole wheat flour
3/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1/2 cup dried cherries (optional)
1/2 cup chopped walnuts (optional)
Directions:
Preheat the oven to 350°F. In a large bowl, mash the bananas and add the lemon juice, apple sauce, and sugar. Stir well. In a separate bowl, combine the rest. Add dry ingredients to the wet, and stir just until the mixture is well-combined. Spray or wipe a loaf pan with oil. Spread the mixture evenly in the pan and bake until a toothpick or knife inserted in the center comes out clean, about 50 minutes. Allow to cool completely before serving.
Ingredients:
1 cup chocolate chips
Peanut Butter:
1/2 cup creamy peanut butter
1/4 cup confectioner's sugar
Splash vanilla extract
Peppermint:
1/3 cup vegetable shortening
2/3 cup confectioner's sugar
1/2-3/4 tsp peppermint extract
Splash vanilla extract
Directions:
For both treats, begin by melting you chocolate in the microwave 30-60 seconds at a time, and stir thoroughly until completely smooth. Use a spoon, thin spatula, or paint brush to brush the melted chocolate over the insides of paper mini muffin cups, making sure to leave no holes and spread it as evenly as possible. You will only use about 1/2 - 3/4 of the chocolate, so set the rest aside for later. Place the chocolate-covered papers into mini muffin tins so that they retain their shape, and let them cool and set completely. You can speed up this process by placing the tins in your refrigerator.
To make the peanut butter filling, stir together the peanut butter, sugar, and vanilla until completely homogeneous and toss the mixture into the microwave for 30 � 45 seconds, to warm it and liquefy slightly. Give it another good stir to combine everything again, and drop dollops of the filling into your prepared chocolate cups. Be careful not to rub the sides too much so as not to melt the chocolate, and fill each up to about 2 - 3 mm from the top. Let the filling cool completely.
To make the peppermint filling, place the shortening into a bowl and microwave it briefly until just melted. Add in the sugar and both extracts and stir everything together until smooth. Drop the mixture into the cups as described above for the peanut butter cups, and let cool.
Finally, take out the remaining chocolate and melt it back down into a liquid state. Spoon the chocolate onto each of the filled cups and spread it out to the edges to fill in any gaps. Let it cool once again until set.
Ingredients:
3 1/2 cup flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cup sugar
1 cup oil
1 cup vanilla soymilk
1 1/2 cup chocolate chips
Directions:
Preheat oven to 350°F. In a large bowl, stir together the flour, baking powder, baking soda, salt, and sugar. Add the oil, soymilk, and chocolate chips and mix together gently until �just mixed." Pat mixture into a 9"�13" pan and bake for 25-30 min. Let cool 10 min before cutting into bar.
Ingredients:
1 cup canola oil
1 cup maple syrup
1/2 cup soy milk
1 tbsp vanilla extract
1 cup whole-wheat pastry flour
1 cup unbleached all-purpose flour
1 cup unsweetened cocoa powder
1 1/4 cup granulated sugar
2 tbsp baking powder
1 1/2 tsp salt
1 cup chopped walnuts (optional)
1 cup semisweet chocolate chips
Directions:
Preheat the oven to 350�F. Lightly oil a 12" x 17 1/2" jelly-roll pan and set aside.
In a medium bowl, whisk together the oil, maple syrup, soy milk, and vanilla. In another bowl, sift together the flour, cocoa, sugar, baking powder, and salt. Fold the dry ingredients into the wet ingredients with a rubber spatula. Be careful not to over mix. Fold in the nuts, if desired, and chocolate chips.
Pour the batter into the pan, and smooth the top with a moistened spatula. Bake for 30 to 35 minutes or until surface cracks appear. Transfer the pan to a cooling rack. The brownies will set as they cool. When completely cool, cut into squares.
Chocolate-Covered Strawberries
Ingredients:
1 cup sweet dark chocolate (2.6 oz dark chocolate bar)
3 cup fresh long-stemmed strawberries
Directions:
Line a baking sheet with parchment paper.
Fill the bottom of a double boiler with water and bring to a simmer. Break the chocolate bars into pieces and place them in the top of the double boiler. Stirring constantly, melt the chocolate.
When the chocolate is completely melted, pick up a strawberry by the stem and carefully dip it into the chocolate. Place strawberries an inch apart on the parchment paper and refrigerate until dry. As a variation, you can use any other of your favorite fruits that happen to be in season.
Chocolate Peanut Butter Shells
Ingredients:
Dry:
1-1/2 cup flour
1/2 cup baking cocoa
1/2 tsp baking soda
Wet:
1/2 cup margarine, softened
1/2 cup sugar
1/2 cup brown sugar, packed
1/4 cup soy milk
1 tsp vanilla
Peanut Butter Filling:
1/2 cup sifted powdered sugar
3/4 cup peanut butter
1/3 cup chocolate chips
Directions:
Preheat oven to 350. Line a cookie sheet with parchment paper. In a small bowl, sift together the flour, cocoa powder and baking soda. In a large bowl beat together margarine, sugar, brown sugar. Add milk. Beat well. Gently mix in the flour mixture about 1/3 at a time until incorporated.
For the filling, combine powdered sugar and peanut butter in a mixing bowl and beat until sugar is absorbed and peanut butter feels stiffer. Add chocolate chips. It should be a pretty solid mixture because you want to form it into little balls. If it's still oily or thin, add a little more powdered sugar. Using a piece of dough just a bit smaller than the size of a golf ball, flatten the dough into a disc on a piece of parchment paper. Place a heaping teaspoon of the peanut butter mixture on the center of the dough. Carefully fold chocolate dough over the peanut butter ball and seal the edges. Roll dough into a ball. If the dough gets dry, add a splash of milk to moisten it.
Place balls on baking sheet, seam down, about 1 inch apart. Bake for about 8 minutes, until the surface begins to slightly crack. Let cool for 1 minute on the sheet then transfer to cooling rack.
Ingredients:
1 cup citrus puree*
1 cup sugar
3/4 cup soymilk (or other non-dairy milk)
1/4 cup unsweetened applesauce
2 cup white whole wheat flour
3/4 tsp salt
1 tsp baking powder
1 tsp baking soda
1/4 tsp cloves
1/4 tsp ginger
1/2 tsp cinnamon
1/2 cup chopped pecans or walnuts (optional)
1/4 cup raisins
*For
calamondins: Cut about 12 calamondins in half and remove the seeds.
Place them in a food processor and pulse to chop completely. Measure out 1 cup
of puree.
For kumquats: Place about 1 1/2 to 2 cups of kumquats into
food processor and pulse to chop completely. Measure out 1 cup of puree.
For oranges or tangerines: Peel 2 large or 3 medium oranges
or 3 tangerines and cut them into quarters. Remove seeds, if necessary, and
place the fruit into a food processor. Pulse to chop completely. Measure out 1
cup of puree. Grate 2 tablespoons of the peel, and add it to the recipe along
with the cup of puree.
Directions:
Preheat the oven to 350°F and oil or spray one large (9"x5"x3") or two medium
loaf pans. In a large mixing bowl, combine the puree, sugar, soymilk, and apple
sauce. In another bowl, combine the remaining dry ingredients and mix well.
Slowly add the dry ingredients to the wet, and stir just until all the flour is
moistened. Do not over-stir.
Pour into the prepared loaf pan(s) and bake until a toothpick inserted in the
middle comes out clean, about 50-60 minutes for one large pan, less time for
smaller pans. Remove from the oven and allow it to cool completely before
serving.
Ingredients:
Cake:
4 cup whole wheat pastry flour
1 tbsp baking powder
1 tsp baking soda
1 1/2 tsp salt
1 1/2 tsp cinnamon
1/4 tsp allspice
1/4 cup canola oil
1/2 cup vanilla soy yogurt
1 cup pure maple syrup
1 1/2 cup plain soymilk
1 tsp vanilla
Topping:
1/4 cup whole wheat pastry flour
3 tbsp brown sugar
1/4 tsp cinnamon
1 tbsp canola oil
1 cup chopped walnuts
Directions:
Preheat oven to 350°F. Lightly grease or spray a 9x13 baking pan with non stick cooking spray.
Sift together flour, sugar and cinnamon. Drizzle the oil in a little at a time and mix with your finger tips until crumbs form. Add the walnuts and mix.
Sift together the dry ingredients in a large bowl. In a separate bowl, vigorously whisk together the wet ingredients until well combined. Add the wet to the dry and combine.
Pour the batter into the prepared pan and sprinkle the topping over it. Bake for 45 minutes or until a toothpick comes out clean.
Ingredients:
1/4 cup margarine
1/4 cup non-hydrogenated shortening
3/4 cup sugar
3 tbsp soy flour
1 tsp real vanilla extract
1 tsp real almond extract
1/4 tsp orange oil
2 tsp baking powder
1/2-3/4 tsp salt
5 tbsp water
1 1/2 cup whole wheat pastry flour
1 1/2 cup white spelt flour
1 cup dried cranberries
1/2 cup slivered almonds
Directions:
Preheat the oven to 375°F, and grease 1 or 2 large cookie sheets.
In a large bowl, cream together the sugar, margarine, shortening, extracts and
water. Blend until smooth. Add the dry ingredients, about a half-cup at a time,
and blend until the dough sticks together and is easy to handle. (If dough is
too dry, add more water, 1 tbsp at a time). Finally, mix in cranberries and
almonds, if using.
Divide the dough into 3 even balls and place on cookie sheet(s). Using your
fingers, form the balls into rectangles. Flatten dough until it's about
1/2-3/4" thick, and tuck in the edges to smooth.
Bake for 20 minutes or until golden brown. Remove and let sit at room temperate
for about 30 minutes. Turn the oven temperature down to 325°F.
When cookies are cool, use a bread knife to carefully slice the �logs" into biscotti;
they should be between 1/2- 3/4" thick. Turn them on their sides and let them
�tan" in the oven for about 25 minutes. Remove from the oven, flip, and let the
other side �tan" for about 25 minutes.
Remove from oven. Cool completely before serving. Make two days in advance to
allow sufficient time to dry out.
�
Ingredients:
4 - 4 1/2 cups bread flour
2 pkgs quick rise yeast
1/3 cup sugar
1/2 tbsp sea salt
1 tbsp orange zest
1 cup water
2/3 cup unsweetened almond milk
2/3 cup coconut oil
2 ripe bananas
2 cup whole wheat flour
2/3 cup chopped walnuts
1 1/2 cup dried cranberries
Directions:
Combine 3 cup bread flour, yeast, sugar, salt and orange zest. Heat water, milk
and oil to warm. Add to flour mixture. Blend at low speed until moistened. Add
bananas and beat 3 min at medium speed. Stir in whole wheat flour, walnuts,
cranberries and enough remaining flour to make a firm dough.
Knead on floured surface for 5-7 min, until smooth and elastic. Use additional
flour if necessary. Place dough in lightly oiled bowl and grease the top. Cover
and let rise in a warm place until light and almost doubled, about 25-30 min. Punch
down dough. Divide into 2 equal parts. On a floured surface roll or pat each
into a 14"x7" rectangle. Starting at the shorter side, roll up tightly, pressing
dough into roll. Pinch edges and ends to seal. Place in greased 9"x5" loaf
pans. Cover and let rise until indentation remains after lightly touching the
side of the loaf. Bake at 375°F for 35-40 min, or until golden brown.
Cranberry Grapefruit Sparkler
Ingredients:
1 cup cranberry juice
1 cup grapefruit juice
1 cup sparkling mineral water
Juice of 1/2 lime
Directions:
Combine ingredients in 2 tall glasses, adding 1/2 cup of each juice, 1/2 cup sparkling mineral water, and a squeeze of lime to each glass. Stir, add ice, and serve with a slice of lime.
Ingredients:
2 cups flour
1 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 cup margarine
Enger-g egg replacer equal to 1 egg
1 tbsp grated orange rind
3/4 cup orange juice
1 1/2 cup golden raisins
1 1/2 cup chopped cranberries
1 cup chopped walnuts or pecans
Directions:
Preheat oven to 350°F. Grease a 9 1/5"x5 1/4" loaf pan.
In a large bowl, sift together flour, sugar, baking powder and baking soda. Combine well. Cut in margarine until mixture resembles coarse crumbs. In a separate bowl, stir together egg, orange rind and orange juice. Gradually stir in flour mixture. Stir just until flour is moistened. Gently fold in raisins, cranberries and nuts. Pour batter in to prepared pan. Bake for 60 to 75 minutes or until a pick inserted in center comes out clean. Transfer pan to wire rack; let stand 5 minutes. Invert bread onto wire rack. Turn right side up. Cool completely.
Ingredients:
2 cup whole raw cranberries
1 1/2 cup white flour
1/4 cup cornmeal
3/4 cup granulated sugar
3/8 tsp salt
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1 cup canned pumpkin pur�e
5 tbsp canola oil
2 tsp grated orange zest
3 tbsp water
Directions:
Preheat the oven to 350oF.
Chop the cranberries into quarters (may use a food processor) and set aside.
Mix the flour, cornmeal, sugar, salt, baking soda, baking powder, cinnamon, ginger, and cloves in a bowl and set aside.
In a large mixing bowl, mix the pumpkin, canola oil, orange zest,
and water. Then, gently stir in the dry ingredients and chopped cranberries.
Pour mixture into a lightly greased 9"- x 9"-inch baking pan, and
bake for 40 to 50 minutes or until an inserted toothpick comes out clean. Allow
bread to cool for about 5 minutes before removing from the pan, then place
bread on a rack to completely cool before serving.
Ingredients:
1 package (12 ounces) cranberries
2 ripe pears, peeled and cored
1/2 cup agave nectar, or to taste
1/2 cup water
Grated rind of one orange
Directions:
Put all ingredients into the food processor and puree until smooth. Pour into a
shallow pan or dish and place in the freezer. Let it freeze until solid. About
15 minutes before serving, take it out of the freezer and let it thaw for about
10 minutes. Put it back into the food processor and process until it becomes
fluffy. If necessary, add a little cold water to aid in blending. Serve
immediately.
Espresso Chocolate Chip Cookies
Ingredients:
2-1/4 cup whole wheat pasty flour
1/3 cup cocoa or carob powder
1 tsp baking powder
1/2 tsp sea salt
1 cup margarine
3/4 cup raw sugar
3/4 cup Sucanat (or raw sugar with molasses)
1 tsp vanilla extract
1 tbsp ground flax seeds
1 1/2 tbsp coffee
1/2-1 package vegan chocolate or carob chips
Some espresso�cooled
Directions:
Preheat oven to 375°F. Grind both flax seeds and coffee in
coffee grinder. Stir flour, cocoa/carob powder, baking powder, and salt. Add
margarine, sugar, Sucanat, and vanilla. Mix well. Add flax seed paste to mix.
Stir. (It should appear a bit dry). Add more coffee to moisten it. Add chips.
Mix again. Dollop onto prepared cookie sheet and bake for around 15 min.
Let cool.
Ingredients:
6 tbsp margarine
3 1/2 cup confectioner's sugar
1/2 cup cocoa
1 tsp vanilla
1/4 cup soy milk
1 cup chopped nuts (optional)
Directions:
Lightly grease 5"x9" pan. Place ingredients in a double boiler or a bowl over a pan of boiling water. Stir until smooth. Pour quickly into pan. Chill thoroughly.
Giant Old-Fashioned Oatmeal Cookies
Ingredients:
1 cup vegan margarine, softened
1 cup brown sugar, packed
3/4 cup sugar
2 tsp vanilla extract
Egg replacer for 2 eggs
1 1/4 cup flour
2 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
3 cup oats (rolled)
1 1/2 cup raisins
1 cup chopped walnuts (optional)
Directions:
Preheat oven to 350°F. In a large mixing bowl, beat margarine, brown sugar, sugar, and vanilla until light and fluffy. Add egg replacer and beat until well blended. In another bowl, combine flour, cinnamon, baking soda, and salt. Gradually add to margarine mixture until well blended. Stir in oats, raisins, and nuts (if using). On a baking sheet lined with parchment paper, drop the dough by 1/4 cupfuls and pat down slightly. Bake for 15-17 min or until edges begin to brown. Let stand for 3 minutes before removing from baking sheet. For smaller 1 tbsp cookies, cook for about 10-12 minutes.
The secret of these wonderful, crisp cookies is rolling the dough very, very thin. The easiest way to prepare the dough is with a heavy-duty mixer. Makes about 48 cookies
Ingredients:
1/2 cup sugar
1 tsp powdered ginger
1 tsp cinnamon
1-1/2 tsp baking soda
1/4 tsp salt
1/3 cup molasses
1/3 cup soymilk
2-1/4 cup whole wheat pastry flour
Directions:
Preheat oven to 275°F. Lightly mist two or three baking sheets with vegetable oil spray, then dust with flour.
Mix the sugar, ginger, cinnamon, baking soda, and salt in a large bowl. Add the molasses and soymilk and mix well.
Add 1 cup of flour and mix well. Mix in enough of the remaining flour to make a very stiff dough (if mixing by hand, knead the dough to thoroughly mix the flour).
On a floured surface, roll a portion of the dough with a flour-dusted rolling pin to 1/16-inch thickness. Cut the dough into shapes with a flour-dusted cookie cutters or a flour-dusted knife.
Using a metal spatula, carefully transfer the cookies to the baking sheets. Bake until the edges are dry and the centers give just slightly when pressed, about 20 minutes.
Allow to cool on a baking sheet for 5 minutes, and then transfer with a spatula to a wire rack to cool.
Gingerbread Cupcakes with Lemony Frosting
Ingredients:
1 1/4 cup all purpose flour
3 tsp ground ginger
1 tsp ground cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground cloves
1/4 tsp salt
1/4 cup finely chopped crystallized ginger
1/2 cup vegetable oil
1/3 cup light molasses
1/2 cup maple syrup
1/4 cup soy milk
2 tbsp soy yogurt
1 1/2 tsp finely grated lemon zest
1/4 cup soybean margarine
1/4 cup vegetable shortening
1/3 cup confectioner's sugar
1/4 cup soymilk
Juice of 1 lemon
Directions:
Preheat oven to 350°F. Line tins with paper cupcake liners. Sift together flour, ginger, cinnamon, baking powder, baking soda, ground cloves and salt. Whisk together the oil, molasses, maple syrup, soy milk and soy yogurt until well emulsified. Fold dry ingredients into wet, whisking to combine. Fold in lemon peel and crystallized ginger. Pour into tins, 2/3 of the way. Bake 17-22 minutes, until top springs back when touched or a toothpick comes out clean. In a mixing bowl cream margarine and shortening together. Make sure they are thoroughly blended and smooth. Add sugar and mix, adding splashes of soymilk as you go along to make blending easier. Add lemon juice, and keep creaming away until everything is perfectly smooth. Refrigerate until cupcakes are ready for frosting. Frost cupcakes when they are cooled.
�
Lemon Cream with Blackberries
�
Ingredients:
1 tbsp grated lemon zest
1/4 cup fresh lemon juice
1/2 cup honey
1 pkg silken tofu, firm/extra-firm, drained
1 cup fresh blackberries
Directions:
Combine 2 1/2 tsp lemon zest, lemon juice, honey, and tofu in a blender. Puree ingredients until smooth, scraping down sides of blender with rubber spatula as necessary.
Divide lemon cream evenly among four bowls or serving glasses. Garnish each portion with blackberries and reserved lemon zest. Serve immediately or refrigerate.
Ingredients:
1 lb confectioner's sugar (10X)
1 stick margarine
3/4 cup cocoa
1/2 cup soymilk
3/4 cup chopped walnuts
Variation:
3/4 cup peanut butter
Directions:
Melt margarine in 3-4 qt. pot, on medium low heat. When margarine is melted about halfway, add sugar. Melt sugar and keep stirring so as not to scorch the fudge. Add the soymilk to the melting sugar and margarine. Add the cocoa powder, mix it up, and melt it all together. Keep stirring. Add chopped nuts and/or peanut butter at this time.
Pour into greased pan, and refrigerate for about 2 hours.
Ingredients:
3/4 cup all-purpose flour
1/4 cup whole wheat pastry flour
2 tsp baking powder
1/2 tsp salt
1/2 cup powdered sugar
1/2 cup rice milk
1/4 cup melted whipped margarine
1/4 cup vanilla soy yogurt
1/2 tsp pure almond extract
3 tsp matcha green tea powder
Confectioner's sugar, for topping
Directions:
Preheat oven to 350°F, prepare your mini molds with non-stick cooking spray.
Sift flour, salt, sugar, and baking powder together in a large bowl.
In a medium bowl, whisk soy yogurt, almond extract, melted margarine, and milk together.
Add wet ingredients to dry, do not over-mix. Place batter into your mini pans, filling 2/3 of the way. Bake for 20 min or until toothpick inserted in center comes out clean. Let cool in molds on cooling rack for at least 15 min, remove from mold and let cool completely before decorating, if you choose to do so.
Ingredients for the cake:
2 1/4 cup flour
4 1/2 tbsp cocoa powder
1 1/2 cup sugar
1/2 cup vegetable oil
1 1/2 tsp baking soda
1 1/2 tbsp white vinegar
1 1/2 tsp vanilla extract
1 1/2 cup cold water
Directions for the cake:
Preheat the oven to 350°F. Lightly oil a 9"�13" nonstick baking pan. Combine and mix the dry ingredients until blended well. Add the wet ingredients and stir quickly. Once smooth, pour the batter into the pan and bake 25-30 min.
Let the cake cool completely before frosting with icing.
Ingredients for the icing:
1 12-ounce bag chocolate chips
1/4 cup soy or rice milk
1 tbsp peppermint extract
Directions for the icing:
Melt the chips in a saucepan over very low heat. Add the milk and extract. Stir continuously, adding more milk or extract, to taste. Let cool completely before frosting the cake.
Ingredients:
1/2 cup margarine
2 (1 oz) squares semisweet chocolate
1/3 cup white sugar
1 1/2 tbsp egg substitute
1 cup rolled oats
1 1/2 cup flaked coconut
1/2 cup chopped walnuts
1 tsp vanilla extract
2 cup confectioners' sugar
3 tbsp margarine, softened
1/2 tsp vanilla extract
2 1/2 tbsp soy milk
1 tbsp margarine
2 (1 oz) squares semisweet chocolate
Directions:
In a saucepan, melt margarine with 2 squares chocolate. Remove from the heat, and stir in white sugar, egg substitute, rolled oats, coconut, chopped nuts, and vanilla extract. Press mixture into a greased 9"x9" pan, and chill for 1 hour. Combine confectioners' sugar with margarine, the vanilla, and soy milk. Mix until it has an icing-like consistency, and spread it over the oat mixture in the pan. Chill for 1/2 hour. Melt remaining margarine with remaining chocolate. Spread over the top of the bars. Chill for 4 to 5 hours.
Cut into squares using a hot knife; dip knife in hot water, and let it melt through the chocolate.
Ingredients:
1 cup peanut butter, crunchy or smooth
1 cup chocolate chips
3/4 cup maple syrup
1 cup chopped walnuts or pecans
Directions:
In a saucepan, melt the peanut butter, chocolate chips, and maple syrup.
Then fold in the chopped nuts. Pour the blended mixture into a bowl and refrigerate for 2 hours. Once chilled, roll the mixture with your hands into bite-sized balls and place on a serving tray.
Orange Slices with Warm Raspberries
Warming the berries enhances their flavor and makes a pleasing contrast to the cool orange slices. Fresh pineapple can stand in for the oranges.
Ingredients:
4 seedless oranges, such as navel oranges
2 tbsp sugar
1 tbsp lemon juice
1/4 tsp ground cinnamon
2 cups frozen unsweetened raspberries (not thawed)
Directions:
Remove and discard the skin from oranges. Slice the oranges crosswise and arrange on 4 dessert plates. Combine sugar, lemon juice and cinnamon in a small saucepan; stir over low heat until bubbling. Add raspberries and stir gently until the berries are just thawed. Spoon over the orange slices.
Ingredients:
1 cup peanut butter
1/2 cup sugar
1 1/2 cups of chocolate chips
1/4 tsp salt
12 paper muffin cups
Directions:
Cut the top half of the muffin cups to where they are about half the original height. Microwave the chocolate chips for about 2 min at 50% power in a glass or microwaveable bowl. Stir until creamy. Using a spoon or paint brush, spread the chocolate evenly within the muffin cups making sure you fill the crevices on the sides. Place the coated muffin cups in the freezer so that the chocolate hardens. In a separate bowl combine the peanut butter and salt and fold in the powdered sugar. When the chocolate cups have hardened put the peanut butter mixture into the microwave for 1 minute.� Wait a minute for it to cool and then bring out the chocolate cups. Spoon the peanut butter into the chocolate cups leaving a little room for the top layer of chocolate. Put the cups in the freezer until the peanut butter hardens. Then top the cups with chocolate. Place the cups in the freezer and wait an hour.
Ingredients:
1/3 cup corn syrup
3 tbsp soy milk
2 tsp peppermint extract
4-5 cup sifted powdered sugar
3 cup chopped dark chocolate
2 tbsp shortening
Directions:
In a medium sized bowl, whisk together the corn syrup and the soy milk. Add the extract and begin working in the powdered sugar one cup at a time, until thickened to a point where you can roll it into patties. Dough will be sticky. Dust a sheet of waxed paper with some powdered sugar and begin making 2 inch patties, coating them in powdered sugar before placing them on the sheet. Let them dry for one hour before flipping; let the other side dry for 1 hour. They will be soft, but should hold together with a little reshaping.
In a double boiler, melt down most of the chocolate, reserving the shortening and 1/2 cup of the chocolate. Once melted, add remaining chocolate and shortening, stirring well until all is melted and incorporated. Let cool.
Laying them on a fork, quickly dip the patties one at a time in the chocolate mixture. Place them on waxed paper. Let them set at room temperature for 24 hours or put them in the fridge or freezer. Makes 24 patties.
�
Ingredients:
Wet:
1 cup sugar
1/2 cup brown sugar, packed
1 cup canned pumpkin
1/4 cup canola oil (or apple sauce)
1/4 cup apple sauce
1/2 cup water
1 tbsp Ener-G Egg Replacer, mixed well with 4 tbsp water
Dry:
1 2/3 cup unbleached white flour
1 tsp baking soda
1 tsp cinnamon
3/4 tsp powdered ginger
3/4 tsp salt
1/2 tsp baking powder
1/2 tsp nutmeg
1/8 tsp cloves
1/4-1/2 cup chopped pecans or walnuts (optional)
Directions:
Preheat oven to 350°F. Oil 1 regular sized loaf pan or 4 small (approx. 3 1/2"x5 1/2") loaf pans or a dozen muffin cups. Combine the wet ingredients in a medium-sized mixing bowl and blend well. In a large bowl, combine the dry ingredients. Add the liquid mixture to the dry, and stir well. Stir in the nuts, if desired. Pour the batter into the pan(s) and place on the center rack of oven. Bake until a toothpick inserted in the middle comes out clean-about 15 min for muffins, 35 min for small loaf pans, and 60-70 min for one large loaf. Allow to cool before removing from pan.
Red, White, and Blue Fruit
Terrine
Ingredients:
2 cup white grape-peach juice
1 1/2 tsp agar powder
2 tbsp agave nectar (optional)
10 oz strawberries
2 bananas
1 1/2 cup blueberries
Directions:
Put one cup of the juice in a saucepan, and sprinkle the agar over it and allow it to soften for a few minutes. Then, heat on medium-high, stirring, until the agar is completely dissolved and the juice begins to boil. Stir in the remaining juice and the agave (optional) and remove from heat.
Allow the agar mixture to cool slightly while you prepare the fruit. Be sure to stir it every minute or so.
Remove the stems from the strawberries and slice them lengthwise. Place them on the bottom of a loaf pan, flat side down. Slice the bananas and place them on top of the strawberries. Put the blueberries in an even layer on top of the bananas.
Gently pour the juice mixture evenly over the berries. It will start to "gel" immediately, so work from side to side to make sure it's distributed evenly. Cover with plastic wrap and refrigerate until completely chilled and jelled. Invert over a platter to serve (you may need to lower the pan into a large bowl of hot water to loosen the edges and run a knife along the inside of the mold.)
Ingredients:
1 1/2 cup flour
1/2 cup sugar
1/2 tsp baking soda
1/2 tsp salt
1/2 cup oil
1 tbsp vanilla
1 tbsp maple syrup
Egg replacer equivalent of 1 egg
Cinnamon and sugar, to coat
Directions:
Mix the dry ingredients in a bowl. Mix the wet ingredients in a measuring cup. Stir the wet ingredients into the dry ingredients. Using your hands form the dough into a big ball. If it sticks together well, then it's the right consistency. If not, add a bit of water. Form the dough into cookie-sized balls and roll them into the cinnamon and sugar. Place on an ungreased cookie sheet. Flatten each ball a little bit. Bake at 375°F degrees for 7 minutes.
Sorbet (Blueberry and Pink Grapefruit Coupe)
Ingredients:
Blueberry Sorbet:
1 lb bag frozen unsweetened blueberries (about 4 cups)
1 cup sugar
1/2 cup medium-dry concord wine
Grapefruit Sorbet:
5 medium-large pink grapefruit (about 4 pounds)
3/4 cup plus 1 tbsp sugar
2 tbsp vodka
Fresh blueberries, for garnish
Grapefruit segments, for garnish
Directions:
For Blueberry Sorbet:
Combine all ingredients in medium bowl. Let stand until berries thaw and sugar dissolves, stirring occasionally, about 2 hours, or cover and chill overnight. Transfer mixture to blender or processor. Blend until mixture is smooth but specks of blueberry are still visible. Transfer to ice cream maker; process according to manufacturer's instructions. Spoon sorbet into container. Cover and freeze until firm, at least 3 hours.
For Grapefruit Sorbet:
Using knife, cut peel and white pith from grapefruit. Working over bowl, cut between membranes to release segments. Squeeze any juice from membranes into bowl. Discard any seeds. Cut each segment into pieces; add to bowl. Transfer contents of bowl to 4-cup glass measuring cup.
Place 3 cups grapefruit and juice mixture in blender (reserve any remainder for another use). Add 3/4 cup plus 1 tablespoon sugar and vodka. Blend until almost smooth and sugar dissolves, about 2 minutes. Taste and add more sugar by tablespoons, if desired; blend to combine.
Transfer to ice cream maker; process according to manufacturer's instructions. Spoon sorbet into container. Cover and freeze until firm, at least 3 hours. (Sorbets can be made 1 day ahead.)
Arrange 1 scoop of each sorbet in dessert goblets. Garnish with fresh blueberries and grapefruit segments.
Ingredients:
2 cup fresh or frozen cranberries
1 1/2 cup water
1 cup tawny Port
1 cup sugar
Fresh mint leaves
Directions:
Cook all ingredients in heavy medium saucepan over medium-high heat until berries pop and soften, stirring frequently, about 10 minutes. Puree in processor. Strain into bowl. Refrigerate until cold.
Process in ice cream maker according to manufacturer's instructions. Freeze in covered containers. Using oval-shaped ice cream scooper, place 1 scoop of sorbet on each plate. Garnish with mint.
�
Sorbet (Grapefruit with Pomegranate Seeds)
Ingredients:
1/2 cup sugar
1 1/2 cup water
3 cup grapefruit juice
1 cup pomegranate seeds
Directions:
Combine the sugar and water in a saucepan. Bring to a boil over medium heat; cook 5 minutes. Combine sugar mixture and grapefruit juice.
Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.
Spoon into a freezer-safe container; cover and freeze at least 1 hour.
Top each serving with pomegranate seeds
Ingredients:
2 1/4 lb ripe pears, peeled, quartered, cored
1 3/4 cup + 2 tbsp Gew�rztraminer or other dry white wine
3/4 cup sugar
2 tbsp light corn syrup
Directions:
Combine pears and 1 cup plus 2 tbsp wine in heavy medium saucepan over medium heat. Cover and cook until pears are tender, about 8 minutes. Puree pear mixture and sugar in processor. Mix in 3/4 cup wine and corn syrup. Chill until cold.
Process in ice cream maker according to manufacturer's instructions. Freeze in covered containers. Using oval-shaped ice cream scooper, place 1 scoop of sorbet on each plate. Garnish with mint.
�
Ingredients:
1 3/4 cup Essencia (or other sweet dessert wine)
2 1/2 cup fresh pink grapefruit juice (from about 6 grapefruits)
1/2 cup plus 2 tbsp sugar
2 tbsp light corn syrup
1 tbsp grenadine syrup
1 1/2 tsp grated pink grapefruit peel
Fresh mint leaves
Directions:
Boil 1 cup wine in heavy small saucepan until reduced to 1/4 cup, about 6 minutes. Pour into large bowl. Add grapefruit juice, sugar, corn syrup, grenadine and peel; stir until sugar dissolves. Mix in remaining 3/4 cup wine. Refrigerate until cold. Process in ice cream maker according to manufacturer's instructions. Freeze in covered containers. Using oval-shaped ice cream scooper, place 1 scoop of sorbet on each plate. Garnish with mint.
Ingredients:
2 cup flour
1 cup sugar
2 tsp baking powder
1 cup margarine, softened
1 tsp vanilla
1 tsp salt
1/4 cup prepared egg replacer or 1/2 cup soft silken tofu
2 cup strong coffee
6 cup nondairy whipped cream + 2 tbsp amaretto or Frangelico in last 30 sec
2 cup strawberries and bananas, sliced
Bittersweet chocolate shavings or cocoa powder
Directions:
Preheat the oven to 350�F. In a medium bowl, combine the flour, sugar, and baking powder. In a separate bowl, combine the margarine, vanilla, salt, and egg replacer or tofu, then add the margarine mixture to the flour mixture and blend thoroughly with an electric mixer. Spread this mixture on a greased and floured 11-inch-by-17-inch baking sheet or jellyroll pan and bake for 35 minutes. Allow to cool, then cut into "fingers."
Dip the cake "fingers" into the coffee and lay several in the bottom of four individual glass serving bowls. Top them with sliced fruit and a dollop of the whipped topping. Repeat these layers twice more, ending with whipped topping. Garnish each with the bittersweet chocolate shavings or cocoa powder. Cover the tiramisu dishes with plastic wrap and refrigerate for several hours before serving.
Ingredients:
1 12 oz package chocolate chips (about 2 cups)
8 oz non-dairy cream cheese
2 cup powered sugar
2 tbsp flavored syrup, such as hazelnut or vanilla
Chopped nuts (optional topping)
Coconut flakes (optional topping)
1 cup chocolate chips (optional topping)
Directions:
Melt the chocolate chips in a double boiler, saucepan, or microwave.
Put the non-dairy cream cheese in a food processor or high-powered blender and slowly add the sugar. Blend until well mixed. Then add the melted chocolate chips to the cream cheese mixture and blend until well mixed. If using flavored syrup, add the syrup to the mixture and blend for 30 seconds. Pour the blended mixture into a bowl and refrigerate for 2 hours. Once chilled, roll the mixture with your hands into bite-sized balls and place on a serving tray. Pour the nuts and/or coconut flakes into a shallow bowl and roll the chilled balls into them. Place the truffles on a tray and refrigerate for 30 minutes.
For truffles with a hard chocolate coating, after the chilled mixture has been rolled into bite-sized balls, melt 1 cup of non-dairy chocolate chips. Dip the balls into the melted chocolate, place on a tray, and refrigerate for 2 additional hours.
Ingredients:
3/4 cup (1/2 of a 10.5-ounce package) firm silken tofu, crumbled
1/2 cup water
1/2 cup pure maple syrup
1/2 cup unsweetened cocoa powder
2 tbsp canola oil
1 tbsp vanilla extract
1 1/4 cup whole wheat pastry flour
1 cup unbleached cane sugar
1/4 tsp non-aluminum baking powder (such as Rumford)
1/4 tsp ground cinnamon (optional)
1/4 tsp salt
1/2 to 1 cup chopped walnuts
�
Directions:
Preheat the oven to 350°F. Mist an 8"x8"x2" glass baking pan with non-stick cooking spray and set it aside. Place the tofu, water, maple syrup, carob or cocoa powder, oil, and vanilla extract in a blender, and process until completely smooth. Place the remaining ingredients, except the walnuts in a medium mixing bowl, and stir them together until they are well combined.
Pour the wet mixture into the dry ingredients in the mixing bowl, and stir them until they are well combined. Fold in the walnuts. Pour the batter into the prepared baking pan. Bake on the center rack of the oven for 40 minutes, or until a cake tester inserted in the center comes out clean.
Vanilla "Buttercream" Frosting
Ingredients:
1/2 cup soy margarine, softened
1/4 cup soy milk, rice milk, or other non-dairy milk of choice
3 cup powdered sugar
1 1/2 tsp vanilla
Directions:
Using an electric mixer or in a large bowl with a hand held mixer, place the soy margarine and soy milk, and cream them together. Add half of the sugar, and beat well to combine. Add the remaining ingredients and continue to beat the mixture until light and fluffy.
Note:
For a Berry Frosting, add 1/4 cups mashed fresh or frozen berries, such as raspberries, strawberries, or blueberries.
For a Chocolate Frosting, add 1/2 cups cocoa powder or 1/3 cups melted ��chocolate chips.
For a Coffee Frosting, substitute cold coffee or espresso for the soy milk in the recipe.
For a Mocha Frosting, substitute cold coffee or espresso for the soy milk in the recipe and add 1/4-1/3 cup cocoa powder or 3-4 tbsp melted vegan chocolate chips.
Ingredients:
1 1/3 cup sugar
1/2 cup margarine
3 cup unbleached flour
1 tbsp baking powder
3/4 tsp salt
2 cup soy milk, rice milk, or other non-dairy milk of choice
1 tbsp vanilla
1 tsp almond extract
Directions:
Lightly oil a 9"x13" pan and set aside. Using an electric mixer or in a large bowl with a hand held mixer, place the sugar and margarine, and cream together until light and fluffy. In another bowl, sift together the flour, baking powder and salt. Add dry ingredients into the creamed mixture, alternating with the soy milk, and continuing to beat the mixture well between each addition. Add the vanilla and almond extract and beat the mixture an additional 2 minutes at medium speed. Pour the batter into the prepared pan. Bake at 350°F for 30 min or until an inserted toothpick comes out clean. Frost with Vanilla "Buttercream" Frosting.
Note:
For a marble variation, reserve 3/4 cups of the batter and add an additional 1/3 cups unbleached sugar, 1/4 cups Spectrum Spread, and 1/4 cups cocoa. Pour the vanilla batter into the prepared pan. Drop the chocolate batter by spoonfuls on top of the vanilla batter, and use a knife to make a swirl pattern.
Ingredients:
1 1/2 cup unbleached white flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1 tsp ginger
1/2 tsp cardamom
3 small or 2 large over-ripe bananas (approx. 1 cup mashed banana)
1 stick melted margarine (or 1/4 cup vegetable oil)
Egg replacer (1 egg) or 1 tbsp cornstarch, 1 tbsp lemon juice, 1 tbsp water
1/2 cup unbleached cane sugar
1/2-3/4 cup chopped walnuts
Directions:
Preheat the oven to 350°F and oil a medium bread pan.
Mix the dry ingredients together, with the nuts. �Mix the wet ingredients, including the banana in a separate bowl. Pour the wet ingredients into the dry, and mix lightly with just a few strokes.
Spoon the mixture evenly into the oiled pan. Bake for 45 min, middle of the oven, until browned and firm to the touch
Cool on a rack in the pan for 5 min, then turn out to finish cooling
Ingredients:
16 cinnamon graham crackers, crumbled
1/2 cup margarine
1 tbsp light Karo syrup
1 tbsp all-purpose flour
16 oz Tofutti Better Than Cream Cheese
1/3 cup sugar
4 Ener-G egg substitute "eggs"
1 tsp vanilla
Juice of one lemon
Chocolate syrup
Fresh raspberries
Directions:
Crust: Combine graham crackers, margarine (adjust amount as needed), Karo syrup, and flour in a bowl.� Mix by hand and press firmly into a round pan.
Filling: Combine "cream cheese", sugar, "eggs", vanilla, and lemon juice in a blender and blend until creamy and smooth.� Pour onto crust.
Bake at 375°F for 25-30 min, until set (doesn't jiggle when you move the pan). Let cool. Place in refrigerator and chill for 12 hours.
Topping: Any kind of topping: raspberries in syrup, strawberries in syrup, chocolate, whipped cream, etc.
Ingredients:
1 tsp baking soda
1/2 tsp salt
2 cups wheat flour
1/2 cup molasses
1/2 cup vegetable oil
1 cup granulated white sugar
1 tsp cinnamon
1 tsp ground ginger
�����
Directions:
Beat sugar, oil and molasses together. Blend remaining ingredients. Add wet to dry, alternating with 1 cup boiling water. Mix. Dough will be thick and sticky. Spread in 8"x8" greased pan, cook at 350°F for 40-45 min.
This recipe was painstakingly converted from a un-vegan version, but the results are incredible.
Ingredients:
Bottom Layer:��
3/8 cup margarine
2 tbsp water
1/4 cup white sugar
1 3/4 cup graham cracker crumbs
6 tbsp cocoa powder
1 cup shredded unsweetened coconut�
Egg substitute equivalent to 1 egg
1/2 cup finely chopped walnuts �
Middle Layer (vanilla frosting):��
1/8 cup + 2 tsp margarine
1 tsp real vanilla extract
1 tbsp + 1 tsp almond, soy or rice milk
2 cup confectioner's sugar
Top Layer (chocolate ganache):��
1 tbsp margarine
5 squares (5 oz.) Baker's unsweetened chocolate
1 ungreased 8"x8" pan���
�
Directions:
Bottom layer:
Combine graham crumbs, coconut and walnuts in a mixing bowl and stir well. Put margarine in a saucepan evenly along the bottom. Heat gently until it begins to melt. Add sugar and cocoa and melt on low heat and stir. (Margarine will soften without entirely melting).
When the sugar and cocoa have dissolved, remove from heat. Add in the egg substitute and the water and stir to blend the chocolaty mix evenly. Add the mixture of graham crumbs, coconut and walnuts. Mix well. Press this mixture firmly into the bottom of the 8"x8" pan. (Pressing it well is very important, so don't be afraid to use your hands). Refrigerate to chill while you prepare the middle layer.
Middle layer:
Combine margarine, vanilla extract and milk. Microwave for a minute to heat. While this mixture is still hot, put it in a mixing bowl and begin to mix with the confectioner's sugar, using a mixer and adding the sugar in gradually. You should get a very stiff consistency when you are done.
Take the bottom layer out of the refrigerator. If the filling is too stiff to spread easily, microwave it for 45 sec. to 1 min. Use a spatula to spread the filling over the bottom layer. Don't start the top layer until you are done with the middle.
Top layer:
Break the five chocolate squares in two. Coat bottom of a saucepan (or double boiler) with 1 tbsp margarine. Heat gently until it begins melting. Add unsweetened chocolate and melt on low heat. As soon as it is evenly melted, remove from heat and pour immediately on top of the bars, spreading with a spatula. The contrast between the super-sweetness of the middle and the dark, bitter chocolate is key. Chill the bars in the refrigerator or freezer until the chocolate ganache hardens. Cut into 16 2" squares. At this point they are ready to serve, or you can freeze them ahead of time; they freeze very well. Serve chilled at room temperature. Enjoy.
Cooking Measurement Equivalents:
1 tablespoon = 3 teaspoons
1/16 cup = 1 tablespoon
1/8 cup = 2 tablespoons
1/6 cup = 2 tablespoons + 2 teaspoons
1/4 cup = 4 tablespoons
1/3 cup = 5 tablespoons + 1 teaspoon
3/8 cup = 6 tablespoons
1/2 cup = 8 tablespoons
2/3 cup = 10 tablespoons + 2 teaspoons
3/4 cup = 12 tablespoons
1 cup = 48 teaspoons
1 cup = 16 tablespoons
8 fluid ounces = 1 cup
1 pint = 2 cups
1 quart = 2 pints
4 cups = 1 quart
1 gallon = 4 quarts
16 ounces = 1 pound
1 milliliter = 1 cubic centimeter
1 inch = 2.54 centimeters
U.S.to Metric Cooking Conversions:
1/5 teaspoon =1 milliliter
1 teaspoon =5 ml
1 tablespoon = 15 ml
1 fluid oz = 30 ml
1/5 cup = 47 ml
1 cup = 237 ml
2 cups (1 pint) = 473 ml
4 cups (1 quart) = .95 liter
4 quarts (1 gal.) = 3.8 liters
Weight:
1 oz=28 grams
1 pound=454 grams
Metric to U.S. Capacity:
1 milliliter = 1/5 teaspoon
5 ml = 1 teaspoon
15 ml = 1 tablespoon
100 ml = 3.4 fluid oz
240 ml = 1 cup
1 liter = 34 fluid oz = 4.2 cups = 2.1 pints = 1.06 quarts = 0.26 gallon
Weight:
1 gram = .035 ounce
100 grams = 3.5 ounces
500 grams = 1.10 pounds
1 kilogram = 2.205 pounds = 35 ounces
