November 2009
Squash Soup
Saute:
- 2 Tbsp oil
- 1/2 cups chopped onion
Add and cook till very soft:
- 1 quart water
- 1 butternut squash, peeled, seeded and chopped
Add:
- 1 ½ tsp salt
- 1 tsp cardamom
- 1 Tbsp coriander
- 1/2 cup peanut butter
- 2 Tbsp Smart Balance (opt)
Makes about 8 cups
Layered Salad
Use a clear bowl with steep sides to show the beautiful layers of this salad. The bowl should be able to hold at least three gallons for this recipe. The idea is to get about one to two inches of each vegetable, then layer veganaise on top and allow the salad to marinate overnight.
Layer, salting lightly:
- 1 head of lettuce, torn
- 1 pounds of carrots, shredded
- 2 large tomatoes, diced
- 1.5 pound bag of frozen peas
- 1/2 pound of red onions, diced
- 3 cups of veganaise or homemade veg mayo
- 4-ounce jar of Bac-Os
Hummus
Blend until very creamy:
- 2 cups garbanzo beans
- ½ Tbsp salt
- ¾ cups sesame seeds (may use 1/3 cups tahini)
- 1 cup olive and regular oil combined (less if tahini is used)
- 1/3 cups lemon juice
- ½ Tbsp onion powder
- 3 cloves garlic
- about ½ cups garbanzo juice–enough to get the mixture to blend
Add and blend again until smooth:
- 1 cups garbanzo beans
Shepherd’s Pie
Peel and cook:
- 1 pound potatoes
Mash with soy milk, vegetable butter spread, salt and onion power to taste—just like mashed potatoes. Spread over an oiled 9 × 12 casserole about 1 inch thick and up the sides. Prepare filling.
Filling:
Cook, stirring gently until gently bubbling:
- 2 Tbsp oil
- 2 Tbsp white flour
Add:
- 1 cup milk
- 2 tsp chicken style seasoning
- ½ tsp salt
Saute:
- 2 Tbsp oil
- 1 cup onion, chopped
- 1 cup celery, chopped
- 1 cup red pepper, diced
- 1 can seitan with juice or 1 cup other veggie meat
- 1 cup frozen or fresh green beans
Lower heat, put a lid on, and cook until vegetables are tender.
Add gravy, pour into potato crust. Put potatoes in 1 inch layer over the filling, leaving a space in the center for visual appeal.
Lentil Loaf
- Cook 3 cups dry lentils. Drain.
Saute:
- 2 T oil
- 1 1/2 cups onion, chopped
- 1 cup celery, chopped
- 1/3 cup red pepper, chopped
Add:
cooked lentils
- 1 cup bread crumbs
- ¼ cup oil
- 1 cup tomato puree
- 1 Tbsp raw sugar or honey
- 1 tsp basil
- ¼ tsp marjoram
- pinch cayenne
- 1 tsp plus a pinch salt
Lay out in a 9x 12 casserole, put a layer of catsup on top. Bake at 350 for an hour.
Pineapple Upside Down Cake
Cook together until dissolved:
- 1 cup raw sugar
- 6 Tbsp margarine
Cream together:
- the equivalent of 3 eggs in Ener-G brand egg replacer
- 1 Tbsp vanilla
- 1 cup soy milk
- 2 sticks plus 2 T margarine (1 cup plus 2 Tbsp)
- 1 ½ cup fructose
- 3/4 tsp salt
- 1 Tbsp baking powder
Add:
- 3 cups white flour, or a mix of white and whole wheat pastry flour
Line a sprayed cookie sheet with pineapple slices. Pour sugar/margarine mixture over. Pour the cake mixture over that. Bake at 350 until golden brown.
August 2009
Grapenuts Crust
Process in food processor:
- 2 cups grapenuts
- 1 cups coconut
Stir in:
- ¾ cups juice concentrate
Press into pie shell and bake five minutes. Makes two pie shells.
Mango Filling
- 8 cups mango slices
- 1 cup juice concentrate
- 1 Tbsp tapioca
- 1 Tbsp lime juice
Mix well in saucepan and bring to a slow boil. Pour into prepared crust.
Coconut Flan
Pour a layer of maple syrup on the bottom of a pie pan (about ¼ cup).
Mix and gently boil:
- ½ cup coconut milk
- 2 tsp agar powder
Blend:
Agar mixture
- 2 cups coconut milk
- 1 ½ cup tofu
- 6 Tbsp raw sugar
- ¼ tsp salt
- 1 tsp vanilla
- ½ tsp coconut extract (optional)
Pour into prepared pie plate and bake at 350 for about 30 minutes or until the top is slightly browned. Chill. To serve, cut in slices and plate, drizzling with maple syrup.
Soy Whipped Cream
Blend on high speed:
- 2 cups soy milk
- 1/8 tsp salt
- 2 tsp vanilla
- 2-3 Tbsp sugar
Drip in enough oil to thicken. May stir in about ½ tsp lemon juice.
May 2009
Cabbage Rolls
Mix:
- 1 C soy cheese
- 1 C rice
- 1 C lightly roasted, chopped walnuts
- ½ C tomato sauce
- 1 t basil
- ¼ t oregano
- 2 t parsley
- 1 C chopped “steak and onions”
Adjust seasonings. Wrap, top with tomato sauce and bake at 350 for about 45 min.
Steak and Onions
- ¼ C oil
- 2 C onion rings
- 2 C seitan strips (Minut Meat mix)
Braise, then add 1 C water and boil off.
Raspberry-Ginger Lemonade
Blend:
- 2-inch piece of ginger
- 1 C water
Put through a strainer into a pitcher.
Blend:
½ C frozen raspberries
1 C lemon juice
1 C sugar
1 C water
Pour into pitcher. Add 5 additional C water, some ice cubes and a few more frozen raspberries.
Rice Confetti
Appealing to the eye and kind to the lips, this dessert is rice in her prettiest church dress.
Blend:
- 1 C soymilk
- ½ C oil
- 1 tsp. vanilla
- ¼ tsp. salt
- 4 Tbsp. sweetener (sugar or honey)
Mix well:
- 3 C cooked rice (basmati is best)
- ¾ C frozen or fresh mixed berries
- ½ C raisins of craisens or a mix
- ¾ C coconut
Chill well and eat!
Besto Pesto
Bright green and flavor-packed, pesto is sublime on noodles, bread, chips or as a facial for dermatologically-challenged hobbits.
Blend well:
- 3 C washed basil leaves (can use part parsley)
- 3 cloves garlic
- ½ C raw, washed cashews
- ¼ C olive oil
- 2 Tbsp. sesame seeds
- 1 Tbsp. food yeast
- 1 tsp. salt
February 2009
Sweet Potato Souffle
Mix:
- 5 sweet potatoes, baked, skinned and mashed
- 1 package silken tofu
- 1 cup raw or brown sugar
- ¼ cup vegetable margarine
- 1 tablespoon corn starch
- 2 teaspoons Jolly Joan Egg Replacer
- ¼ teaspoon salt
- 1 tablespoon coriander
- 1 tablespoon ginger powder
- ½ teaspoon cardamom
- 2 tablespoons vanilla
After mixing well, blend in batches in a blender or food processer until smooth. Pour into an oiled 9×12 pan.
Crumb topping—mix:
- ½ cup raw or brown sugar
- ½ cup whole-grain flour
- ¼ cup vegetable margarine
- 1 cup pecans
Place crumb topping on sweet potato mixture and back at 350 for about 30-45 minutes or until the topping is golden brown.
Mixed Berry Pie
Mix:
- 6 cups berries—blackberries, blueberries, strawberries (cranberries, but limit to ½ cup)
- ¼ cup cornstarch
- 1 can fruit juice concentrate
- 2 tablespoon raw sugar (opt.)
- ¼ teaspoon salt
Pie Crust
Mix:
- 1 cup whole wheat pastry flour
- 1 cup unbleached white flour
- 1 teaspoon salt
Blend in blender:
- ½ cup light colored oil
- ½ cup water
Make a little trough in the middle of the flour mixture, and pour in the liquid ingredients. Mix with a fork until the mixture forms a ball. Divide into two parts. Roll out each part into a large circle, placing one on the bottom of a pie tin. Pour in the berry mixture. Place the top crust over that and trim and flute edges. Poke holes in the top. Bake at 350 for about an hour or until the top crust is golden brown.
Soy Cream
Place in blender:
- 1 cup soy milk (use a type with no additives—just soy beans and water, salt and sweetener)
- 1 tablespoon vanilla
- ¼ teaspoon salt
- 6 tablespoons raw sugar
While the blender runs on high speed, drip in slowly about ½ cup of light colored oil. This should thicken the mixture. Stir (don’t use the blender) in ¼ teaspoon lemon juice and chill.
Coconut Rice
Brown in oven at 250 until light golden brown:
- 2 cups long grain brown rice
Wash the rice after it cools and put in a pot with:
- 2 ½ cups water
- 2 cans coconut milk
- 2 teaspoons salt
Bring to a boil. DO NOT STIR. Lower heat to simmering and cook for about 25-45 minutes, checking frequently to make sure there is still liquid on the bottom. If needed, add more water until rice is tender.
Pepper “Steak”
Saute, in order:
- 2 tablespoons sesame or olive oil
- 1 large onion, slivered
- 1 each of green, red and yellow pepper, cut in strips
- 2 cloves garlic, minced
- 2 inches ginger, minced
- 1 can of Chai Pow Yu brand Gluten
When peppers and onions are tender, add:
- ¼ cup ketsup
- 1 tablespoon soy sauce
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