Vegan Creamy Thai Dip Recipe March 10, 2009

Ingredients:
	¼ cup creamy peanut butter
	¼ cup firmly packed brown sugar
	2 Tbsp cider vinegar
	2 Tbsp soy sauce
	1 tsp sesame oil
	1/8 tsp ground ginger

Directions:

Combine all ingredients; mix well. Makes ¾ cup.

Variation: For Oriental Dip, omit peanut butter

Excellent Vegan Mayonnaise Recipe March 10, 2009

Ingredients:

• 1 tsp mustard
• 1/2 tsp salt
• 1 1/2 tbsps apple cider vinegar
• 1 (12 oz) package silken tofu
• 1/2 tsp onion powder
• 1-2 tbsp luke warm water
• 1/2-1 tsp sugar
• 1 1/2 tbsp lemon juice
• 2 tbsp olive oil
• 1/2 tsp garlic powder

Directions:

1. Process everything together in a mixer until smooth & creamy (the longer you mix, the smoother it will be).
2. Thin down with a little warm water if liked.
3. Enjoy the Vegan Mayonnaise recipe

Vegan “Meat” Loaf with Mushroom Gravy Recipe March 4, 2009

“Meat” Loaf

This was posted at Fat Free Vegan …I made a few changes, which are noted.

Ingredients:

2 cups of prepared veg broth (1 cup of Veggie broth if you are using seitan)
½ cup ketchup
2 tbsp tamari (or soy sauce) – I used Bragg’s Amino Liquids
2 cups of TVP granules – I used my Homemade Seitan and made it into ‘ground’ seitan’ by putting it into a food processor
1 cup of quick oats or bread crumbs - I used Bread Crumbs
1/4 cup ground flaxseed
1 tblsp of nutritional yeast
1 tsp each garlic granules, onion powder, oregano and basil

(BBQ topping option: 1/3 cup unsweetened ketchup, 2 tbls tamari, a good shake of liquid smoke) – Optional

Directions:

Preheat oven to 375 degrees.

1. In medium bowl, combine prepared broth, ketchup, tamari and TVP (seitan). Mix to combine and let stand 10 minutes until the liquid is absorbed.

2. Add remaining ingredients, except topping. Mix well

3. Pack mixture into a 9 x 5 loaf pan or a glass casserole. (Many people making this suggest just forming into a loaf on a baking sheet.)  Bake 40-45 minutes.

4. If using topping, spread on loaf during the last 10 minutes of baking. (I didn’t use the sauce on top, but I did make the Fat Free Mushroom Gravy.)

Tastes great with Fat-Free Mushroom Gravy and mashed potatoes.

Fat-Free Mushroom Gravy

1 cup water or vegetable broth
1 tblsp barley miso
1 Tblsp tamari
2 tblsp nutritional yeast
1/4 cup diced mushrooms
pepper to taste
1 tblsp arrowroot mixed with 1 tblsp water

Combine all ingredients except arrowroot in small saucepan; simmer for 5 minutes. Do not boil as this will kill the beneficial bacteria in miso.

Add arrowroot mixture a little at a time, stirring constantly until thickened.

Use on meatloaf, potatoes, biscuits, etc.

Enjoy!

Black-Eyed Pea Cakes with Chipotle Tarter Sauce Recipe November 12, 2008

Black-Eyed Pea Cakes with Chipotle Sauce

Ingredients for Cakes:

• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 (15 ounce) cans black-eyed peas, rinsed and drained
• 1/4 cup silken tofu
• 1 tablespoon nutritional yeast
• 1 tablespoon cornstarch
• 1-2 teaspoons hot sauce
• 1/2 teaspoon salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon baking powder
• 1/2 cup cornmeal
• 1/4 cup flour

Directions:

Spray a non-stick skillet lightly with olive oil and sauté the onion until it softens. Add the garlic, and cook for one minute more. Transfer the mixture to a food processor and add 1 can of black-eyed peas and all remaining ingredients EXCEPT cornmeal and flour. Process until smooth.

Pour the mixture into a medium-sized mixing bowl and stir in the other can of black-eyed peas. Add the cornmeal and flour, and stir until blended.

Cover the bowl and refrigerate while you preheat the oven to 400F. Allow the mixture to chill for about 15 minutes.

To make more rounded cakes use a muffin pan. Spoon about 3 tablespoons of batter into each oiled cup of the pan and smooth the top. (They will not rise like muffins and will not fill the muffin cups.)

*To make them as patties on a cooking sheet, spoon about 3 tablespoons of batter onto an oiled baking sheet or silicone mat. Use a spoon to shape into a patty about 2 1/2 inches across. Repeat with remaining batter.

Place cakes in oven and cook until a toothpick inserted in the middle comes out clean, about 20-30 minutes. (Cakes cooked on baking sheets may take less time than in a cupcake pan.)

Serve hot with chipotle sauce (below).

For the Chipotle Tartar Sauce:

Ingredients:

• 1 cup vegan mayonnaise
• 1 tbsp fresh chives, chopped
• 2 tbsp chipotle pepper
• 1 tbsp lime juice
• 2 tsp mustard
• 1 tbsp Essence Seasoning: As Follows
  

  Emeril’s ESSENCE Creole Seasoning:

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Combine all ingredients thoroughly.

Combine all ingredients in a bowl. Keep refrigerated.

Asparagus & Tofu Stuffed Wontons with Soy-Sesame Dipping Sauce November 4, 2008

Asparagus and Tofu Stuffed Dumplings with Soy-Sesame Dipping Sauce

Ingredients:

Dipping sauce

• 1/3 cup half  (1/2) soy sauce and half (1/2) Braggs Amino Acids
• 1 green onion, very thinly sliced
• 2 tablespoons seasoned rice vinegar ( I used a garlic seasoned rice vinegar)
• 2 teaspoons oriental sesame oil

Dumplings

• 1 tablespoon minced fresh ginger
• 2 garlic clove, peeled
• 12 ounces fresh asparagus, trimmed, quartered crosswise
• 8 oz firm tofu, drained and cut into pieces
• 3 green onions, quartered
• 1 teaspoon oriental sesame oil
• 1 teaspoon Braggs Amino Acids
• 1/4 teaspoon sea salt

• All purpose flour
• Wonton Wrappers – egg free (try local Indian grocery)

• Romaine lettuce leaves – or any kind of lettuce will work

Directions:

For dipping sauce:
Stir all ingredients in small bowl to blend.

For dumplings:

Finely mince ginger and garlic in food processor. Add asparagus and next 5 ingredients; pulse, process until asparagus is finely chopped but not pureed.

Sprinkle baking sheet with flour.

Place 1 wonton wrapper on work surface. Spoon 2 teaspoons asparagus mixture into center. Moisten edges of wrapper with water; gather corners together over filling. Twist edges of wrapper together, enclosing filling completely.

Place dumpling on baking sheet. Repeat with remaining wrappers and filling. (Sauce and dumplings can be made 8 hours ahead. Cover separately and chill.)

Place steamer rack in large pot. Pour enough water into pot to reach depth of 1/2 inch. Line steamer rack with lettuce leaves. Bring water to simmer. Working in batches, arrange dumplings side by side (but not touching) on rack. Cover and steam 15 minutes.

Serve dumplings with dipping sauce.

ENJOY!!!

Green Beans, Potatoes & Garbanzo Beans in Cauliflower Sauce: Recipe October 28, 2008

Green Beans, Potatoes and Garbanzo Beans and Cauliflower Sauce Recipe with 

Spicy Onion Relish

I modified a recipe I got from Fatfree Vegan Kitchen

For the original recipe click here:

The Original Recipe from Fatfree Vegan Kitchen

My Version-

Ingredients:

Cauliflower Sauce:

• 1 small head cauliflower, cut into pieces
• 3 1/2 cups water + reserve (water) from Garbanzo Beans
• 4 large cloves garlic, chopped
• 2 bay leaves
• 1 tablespoon ground coriander
• 1/4 teaspoon ground cumin
• 1/8 teaspoon white pepper
• 1 teaspoon salt, or to taste

Main Meal:

• 1 cups cooked garbanzo beans
• 2-3 medium red potatoes, chopped into 1/2-inch cubes
• 2 cups sliced green beans, fresh, cut into bite-size pieces
• 1/2 cup plain soy milk
• 1 tablespoon fresh lemon juice

Spicy Onion Relish:

• 1 large onion, minced
• 4 teaspoons fresh lime juice (or lemon)
• 1/2 teaspoon paprika
• 1/2-1 teaspoon cayenne pepper (or to taste)
• salt to taste

Directions:

Place all the sauce ingredients into a large pot, bring to a boil, and cook, covered, over low heat until the cauliflower is tender, about 20 minutes.

Remove the bay and curry leaves, and puree everything else in a blender.

Return the sauce to the pot and add the chickpeas, potatoes, and green beans. Cook until the potatoes are tender and the sauce has thickened, about 20 minutes. Check the seasonings and add more as desired.

Add the soymilk and lemon juice, stir, and cook for 5 more minutes.

Relish:

Mix all ingredients and allow to stand for at least 30 minutes to allow the flavors to blend. It should be so spicy that a little goes a long way! It will keep refrigerated for several days.

I served all of this over left over brown rice that I had made a few days ago.

Enjoy!!!

Enchilada Sauce Recipe October 27, 2008

Enchilada Sauce

Ingredients:

• 1 cup tomato sauce
• 2 Tbsp coconut milk
  
• 1 cup water
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp ground cumin
  
• 1 1/2 tsp chili pepper powder
• pinch of salt
  
• 1 Tbsp cornstarch

Directions:

Mix together. Heat in a sauce pan until the sauce thickens.

Vegan Butternut Squash Crepes w/ Coconut-Ginger-Peanut Sauce Recipe October 10, 2008

Vegan Butternut Squash Crepes with a Coconnut-Ginger-Peanut Sauce

Ingredients:

For the crepes

• 1 cup unbleached flour
• 1 1/2 cups soy milk
• 3 teaspoons Ener-G Egg Replacer mixed with 4 tablespoons water
• 2 tablespoons vegetable oil

For the filling

• 1 (15 ounce) can coconut milk (with 1/4 cup set aside for the sauce)
• 2-3 tablespoons sun-dried tomato paste
• 1/2 cup water
• 1 small butternut squash, peeled and cubed
• 1/4 cup sweet basil, shredded
• 1 teaspoon salt
• 1 teaspoon unbleached cane sugar
• 1/2 green pepper, thinly sliced

For the sauce

• 1/4 cup coconut milk
• 1/2 cup fresh ginger, reduction (boil some ginger in water for awhile)
• 3 tablespoons peanut butter

For garnish

• 1/8 cup crushed peanuts
• 12 basil leaves
• green peppers
• 1/4 cup unsweetened flaked coconut

Directions:

First, we get the crepes started.

In a bowl, whisk together the flours and the salt. Add the oil and water and mix together.

Let the batter sit for at least 20 minutes.

While the batter is sitting, we make the filling.

In a sauce pan, bring the coconut milk to a boil.

Add the sun-dried tomato paste and stir constantly for 1-2 minutes.

Add the water, butternut squash, basil, salt, and sugar and bring back to a boil. Turn down to a gentle boil and cook for 10 minutes.

Add the green pepper and cook for 10 minutes more. The squash should be a bit mushy at this point. Remove from heat and set aside.

Back to the crepes!

Heat a 6-7 inch crepe pan (a small nonstick pan is perfect for this) over medium heat and oil with a paper towel dipped in olive oil.

Pour 1/4 cup of batter into the pan and swirl to coat pan. Cook until large bubbles begin to rise in the middle (less than a minute). Use a spatula to ease the crepe off the pan, flip, and cook for about 30 seconds more. Flip onto a plate.

Oil the pan and repeat until the batter is gone (makes 12+ crepes for us). You’ll get the hang of it. (It took me awhile. Mine came out a little too thick.)

Onto the sauce:

Combine the sauce ingredients in a pot over high heat. Whisk together with a fork or whisk until just warmed.

Now, fill the crepes with 2-3 spoonfuls of the filling. Sprinkle on coconut flakes and roll up the crepe. Get 2-3 on a plate, then spoon 2-3 tablespoons of sauce over them.  Arrange the basil leaves, peanuts, coconut and green pepper however you desire.

ENJOY!!!

Vegan Tomato and Mushroom Sauce Recipe October 9, 2008

Vegan Tomato and Mushroom Sauce

Ingredients:

• 1 can of crushed tomatoes
• 1 can of tomato sauce
• 2 tbsp of tomato paste
• 1 onion, chopped
• 8 oz of button mushroom, sliced
• 3 cloves of garlic, crushed or diced
• Fresh sweet basi, chopped
• Fresh Oregano, chopped
• Salt and Pepper to taste

Directions:

Heat medium sized sauce pan with a tsbp of olive oil. Let get hot. Add onions, garlic, mushroom and a bit of salt. Mix.

Once the onions are translucent, add cruched tomatoes, sauce and paste. Simmer for 30 minutes. Add basil, oregano, salt and pepper. Simmer until ready to use.

Vegan Pizza or Pasta Sauce Recipe October 7, 2008

Ingredients:

• 1, 16oz. can of crushed tomatoes
• 2 1/2 cups broccoli, chopped
• 1 red pepper, chopped
• 1 green pepper, chopped
• 4 cloves garlic, crushed
• 1 medium onion, chopped
• 1 Tbsp olive oil
• 1/2 tsp dried oregano
• 1/2 tsp fresh sweet Basil – Or dried
• salt and pepper to taste

Directions:

In a medium sauce pan, heat up olive oil. Add onions, garlic and peppers until onions are slightly transparent, not brown.

Add tomatoes and then, broccoli. Stir together and add spices. Allow sauce to simmer for 20 minutes.