| Chickpea salad |
[Jun. 23rd, 2004|02:44 pm] |
(on ![[info]](http://l-stat.livejournal.com/img/userinfo.gif?v=88.8) hazlewood's request)
1 lb green beans, cut into 1-inch strips
2 cups broccoli, cut into small pieces
2 tbsp olive oil
2 tbsp balsamic vinegar
2 tbsp Braggs
1 tbsp lemon juice
1 tbsp Dijon mustard
1 clove garlic, minced
1/8 tsp salt
1/8 tsp pepper
2 cups chickpeas (canned or cooked)
1 large tomato, diced
2 stalks green onion, chopped
1 jalapeno pepper, seeded and finely chopped
10 pitted olives, sliced or whole
In medium saucepan, steam beans and broccoli until slightly tender. Rinse under cold water and set aside. In a small bowl, whisk together the oil, vinegar, Braggs, lemon juice, mustard, garlic, salt and pepper. Set aside. In a large bowl, combine the chickpeas, tomato, onions, jalapeno, olives, green beans and broccoli. Toss with the dressing. Makes about 4 servings or several servings if used as a side dish.
(From The Garden of Vegan) |
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| Strawberry lassi |
[May. 19th, 2004|02:07 pm] |
This is a really nice drink. These quantities make one large glass.
1 cup orange juice
3 tbsp strawberries, fresh or frozen
1 banana
3 tbsp plain soy yogurt
3 cubes ice
Combine in a blender and process until smooth. |
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| Moroccan Chickpea Soup with Roasted Red Pepper Coulis |
[May. 19th, 2004|01:58 pm] |
Makes 2 large servings or 4 small.
The combination of spices in this soup is delicious. It would be good without the coulis as well.
Coulis
1/4 cup coarsely chopped jarred roasted red bell pepper
1 tsp olive oil
1 tsp red wine vinegar
1/4 tsp sugar
salt and pepper to taste
Combine all ingredients in a food processor or blender and blend until smooth. Set aside.
Soup
2 tbsp olive oil
2 carrots, diced
3/4 cup finely chopped onion
1/2 cup finely chopped red bell pepper
2 cloves garlic, minced
3/4 tsp ground cumin
1 can chickpeas
3 cups vegetable stock
2 tbsp lemon juice
1/2 tsp dried thyme
1/2 tsp pepper
1/4 tsp ground turmeric
1/8 tsp cayenne pepper or to taste
salt to taste
1 tbsp minced fresh parsley plus a few sprigs for garnish
black pepper
Purée chickpeas, 1 cup soup stock and lemon juice in a food processor, until smooth. Set aside.
Heat the oil in a soup pot over medium heat. Sauté the carrots, onion, garlic and bell pepper and cook until they start to soften.
Add the cumin and cook for another minute.
Stir in the purréed mixture plus the leftover soup stock, plus all the spices except the parsley and pepper.
Bring to a boil and then reduce to a simmer until carrots are cooked. Add the minced parsley.
For each serving, garnish with a few sprigs of parsley, fresh ground pepper and the red pepper coulis.
(Another great recipe from A Beautiful Bowl of Soup.) |
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| waffles |
[May. 16th, 2004|09:21 am] |
If you don't already have one, waffle irons are totally worth the investment. I think you can get them for just $20 now anyway!
1 cup rolled oat flakes
1/2 cup flour, any kind
1 1/4 cups water
1 tsp. olive oil
1 tsp. maple syrup
1/4 tsp. salt
1/2 tsp. baking powder
In a food processor, grind oats until coarse. Add remaining ingredients and process until smooth. Spoon into well-oiled waffle iron.
Makes 2 large waffles.
Adapted from The Garden of Vegan |
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| Asian Noodle Soup |
[May. 12th, 2004|08:25 am] |
Makes 6 to 8 servings
8 cups vegetable stock
1/4 cup soy sauce
dash of ground white pepper, to taste
4 ounces dried thin Chinese wheat-flour noodles (or any thin noodle)
8 cups stemmed and coarsely chopped fresh spinach
2 cups corn kernels
2 green onions, finely chopped
Combine stock, soy sauce and pepper in a Dutch oven (or just a big soup pot). Cover and bring to a boil over high heat.
Add the noodles, spinach, corn and green onions. When soup returns to a boil, cover and cook until noodles are tender and spinach is wilted (shouldn't take long). As noodles cook, separate them with a fork so they don't stick.
For a little heat: You can set out red pepper flakes or togarashi powder so each person can season their soup as they like it.
From "A Beautiful Bowl of Soup" by Paulette Mitchell |
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| Apple Spice Streusel cake |
[May. 10th, 2004|10:29 am] |
I made this last night and it was very much worth all the steps (and worth typing it all out for others to enjoy.)
This is not a quick recipe but it's pretty easy. There are 3 parts to the cake... The cake itself, the apple and pecan filling, and the streusel, which is sprinkled on top.
The Filling
1 cup pecan halves or pieces
1 tbsp canola oil
2 medium apples, peeled and cut into 3/8 inch cubes (2 cups)
1 tsp cinnamon
Preheat oven to 350F, spread pecans on wax paper covered baking sheet and toast for about 12 minutes. If you've got halves, coarsely chop them. Otherwise, you're cool.
Sauté apples in oil until soft, about 3 minutes. Remove from heat and mix them with cinnamon and pecans in a small bowl. Set aside.
The Streusel
1 cup whole wheat flour
1/2 cup maple sugar or natural cane sugar
1 tsp cinnamon
1/2 tsp baking powder
pinch of salt
6 tbsp canola oil
In a medium bowl, combine the flour, sugar, cinnamon, baking powder, and salt. Stir. Slowly drizzle oil, working it in with your hands, until the mixture gets pebbly, like wet sand. You can add water if it needs a little help to get to this point.
The Cake
1 cup whole wheat flour
1 cup white flour
2 tsp baking powder
2 tsp baking soda
1 tsp cinnamon
1 tsp ground ginger
1 tsp dry mustard
1/2 tsp ground cloves
1/3 cup canola oil
3/4 cup maple syrup
3/4 cup water
1 tbsp apple cider vinegar
2 tbsp vanilla extract
1/2 tsp salt
Preheat oven to 350F. Sift flour, baking power, baking soda and spices in a medium bowl. In another bowl, whisk the oil, maple syrup, water, vinegar, vanilla and salt until emulsified. Pour liquid ingredients into dry ingredients and whisk together until well mixed.
Cake assembly: you need a 9-inch baking pan. Cover the bottom with cake batter, then spread out the filling, and top it off with the rest of the batter. Then, sprinkle the streusel on top. Bake for 50-60 minutes, or until toothpick comes out dry in the middle. If the top starts browning too fast and the middle isn't cooked, then cover the cake with tin foil and lower temperature to 300F.
From the really, really awesome cookbook The Voluptuous Vegan by Myra Kornfeld. |
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| Dinner Crepe filling |
[Mar. 8th, 2004|01:39 pm] |
Check out crepe recipe here
1/4 cup shallots, finely chopped
3 cloves garlic, minced
8 small brown mushrooms, chopped
salt and pepper to taste
1 tbsp olive oil
1 large tomato, chopped
1/2 cup canned lentils
1 tbsp Braggs or soy sauce
1 cup green beans, chopped into 1-inch pieces
1/4 chopped walnuts
Sauté the shallots, garlic, mushrooms, salt and pepper in the oil, until onions are translucent. Add tomato, lentils, Braggs and green beans and let simmer until vegetables are cooked and liquid has reduced. Mix in the walnuts.
Spoon 1 to 2 tbsp into each crepe and roll them up. |
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| Crepes |
[Mar. 8th, 2004|01:30 pm] |
This is a basic crepe recipe. You can have crepes for breakfast, dinner or dessert! (I'll post the filling I've tried in a separate entry)
It's a good idea to let the batter sit for half an hour to an hour. A non-stick pan is really helpful as well.
powdered egg replacer to equal 2 eggs
1 cup soy milk
1/3 cup water
1 cup flour
2 tbsp dry sweetener
1 tsp vanilla extract
2 tbsp margarine
Combine all ingredients in a blender or food processor and blend for about 20 seconds (don't overdo it). Portion out 2 to 3 tbsp of batter onto a pan at medium-high heat. Lift and rotate the pan so the batter spreads out. Cook until almost dry on top and slightly browned at the edges, and flip it over. Cook it for about 15 seconds on the other side. Place the crepes between paper towels and stuff them with your filling. Makes 8 to 12 crepes.
(From The Garden of Vegan) |
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| Miso Gravy |
[Feb. 18th, 2004|02:52 pm] |
Love it on mashed potatoes or sheppard's pie.
6-10 mushrooms, chopped
1 medium onion, chopped
1 tbsp olive oil
2-3 tbsp Braggs or soy sauce
cayenne pepper (to taste)
dried basil (to taste)
dried dill (to taste)
pepper (to taste)
1/3 to 1/2 cup flour
1 1/3 cups vegetable stock or water
1 tsp miso
In a medium saucepan, sauté the mushrooms and onions in oil on medium heat until onions are translucent and mushrooms are tender. Add Braggs, cayenne, basil, dill, pepper and stir together. Remove from heat and slowly stir in flour, mixing together well. It'll be pasty and dry. Slow start adding the stock, a little at a time until everything becomes well mixed and there aren't any lumps. Place back on medium heat and simmer until sauce is thickened, stirring ofter. At the last minute, stir in miso and serve.
(From How it all Vegan) |
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| Chocolate fondue sauce |
[Feb. 15th, 2004|09:18 pm] |
This recipe is amazing. Use it as a fondue sauce and dip fresh fruit (bananas, strawberries and oranges taste best) and pretzels. Alternately, you can use it as a chocolate sauce for non-dairy ice cream.
1 cup unrefined sugar
1 cup vanilla soymilk
1/2 cup unsweetened cocoa
1 tbsp. arrowroot or cornstarch
1 tbsp. water
In a small saucepan combine the sugar, soymilk and cocoa and bring to a boil. Reduce heat and simmer for a few minutes, constantly stirring with a whisk. Add the arrowroot mixed with the water and remove when you get your desired thickness of sauce.
Works really well with a small fondue set. Makes 4-8 servings. |
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| Flax pizza dough |
[Feb. 11th, 2004|07:19 pm] |
Makes a thin, crispy pizza crust, and enough for 4 personal sized pizzas.
2 1/4 tsp. instant yeast
2/3 cup whole wheat flour
1 3/4 cup white flour
1/2 tsp. salt
2 tsp. flax seeds
1 cup warm water
3 tbsp. olive oil
Place dry ingredients in a food processor and mix for a few seconds. With the processor running, add the warm water and olive oil. Let it run until a ball forms.
Remove the ball and knead on a floured surface for 2 minutes, adding enough flour to keep it from sticking.
Place the dough in a lightly oiled bowl, and cover it with plastic wrap, in a draft-free place, and let it rise until doubled in size (about 45 minutes).
Punch the dough down, kneed a bit, and let it rise again for about 30 minutes, or until doubled in size.
Finally, punch the dough down and divide dough into 4. Roll out each piece of dough so that it fits on a 10-inch pan. Careful, it gets pretty thin!
Place the dough on a pizza pan, add the toppings you like, and cook at 500F, for about 10 to 15 minutes.
*** This recipe takes a little more time. I usually double it and freeze the leftover dough. If you're going to freeze it, best to do it before the second rising. When you thaw it, it'll rise that second time.
(From the Juice for Life cookbook) |
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| tofu cheeze for pizza |
[Feb. 9th, 2004|04:05 pm] |
This makes enough for one pizza, sparsely sprinkled (you don't want to overdo it).
I had it on a flax pizza crust (I'll post the recipe later), with tomato sauce, vegan pepperoni, spinach, capers & red peppers.
2 cloves garlic, minced
1 tsp. olive oil
1/2 lb. (225g) firm tofu, crumbled
1 tbsp. tamari (any soy sauce should work)
1 tsp. Italian spices (oregano, basil) or vegan pesto
1 tbsp. soy parmesan or nutritional yeast
Saute the garlic in the oil over medium-low heat for 1 minute without browning. Add tofu and remaining ingredients and stir to combine well. Saute until most of the excess moisture has evaporated. Sprinkle on top of your pizza and bake as you normally would. |
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| spinach lasagna |
[Feb. 2nd, 2004|03:11 pm] |
This is a classic recipe that I know I'll make often over the years.
Prep time: 20 minutes
Preheat oven to 350F.
1 lb (454g) medium tofu
1 tsp dried oregano
3 tsp dried basil
1 tsp salt
2 tbsp lemon juice
4 cloves garlic, minced
1 small onion, chopped
2 cups spinach (or more), chopped
4-6 cups tomato sauce (I usually use the cheapest, plainest store bought can and add spices)
cooked lasagna noodles (enough for 3 layers of noodles in your baking dish)
In a blender or food processor, blend tofu, oregano, basil, salt, lemon juice, garlic and onions until you get a lumpy texture. You can add a bit of soymilk if the mixture seems too thick. Stir in the chopped spinach.
Starting from the bottom, start layering as follows:
- a thin layer of sauce
- a layer of noodles
- half the filling
- noodles
- layer of sauce
- remaining filling
- noodles
- cover with sauce.
You can sprinkle soy parmesan on top to make it pretty.
Bake for 30-45 minutes and make sure to let it cool a bit before serving.
(Adapted from How It All Vegan) |
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| applesauce muffins |
[Jan. 28th, 2004|02:30 pm] |
These are nice, simple muffins. I had them for breakfast this morning with a glass of orange juice. You can add raisins if you like; I just don't.
This recipe is pretty quick to prepare, and bakes pretty fast for muffins.
Preheat oven to 375F.
2 cups flour (I used a combination of white and whole wheat)
1/2 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/2 cup soymilk
1 tbsp apple cider vinegar
1/3 cup maple syrup
1 cup applesauce
Sift together flour, salt, baking soda and cinnamon. Add the milk, vinegar, maple syrup and applesauce. Gently mix together, being careful not to overmix.
Spoon into lightly oiled muffin tins. Bake for 15 to 20 minutes. Makes 6 to 8 small muffins. |
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| Banana oatmeal cookies |
[Jan. 25th, 2004|08:41 pm] |
I like these cookies because they satisfy the craving for sweets, but they don't have any oil or margarine in them.
Preheat oven to 350F
2 bananas, mashed
1/2 cup applesauce (sweetened is good for sweeter cookies)
3/4 dry sweetener (sucanat or organic sugar)
1 tsp vanilla extract
1 cup whole wheat flour
1 1/2 cup white flour
2 cups rolled oat flakes
1 tsp cinnamon
1 tsp baking soda
1/2 cup chocolate or carob chips
Mix together bananas, applesauce, sweetener and vanilla. Add flour, oat flakes, cinnamon and baking soda, and mix together well. Add chips and mix again. Scoop out into large spoonfuls, and flatten slightly with back of spoon onto a lightly-oiled cookie sheet. Bake for about 12 minutes, or until bottom of cookies are golden brown. Makes about 30 cookies.
These freeze well if you don't want to eat them all at once. It's nice to be able to take a couple of cookies out of the freezer once in a while. However, cookies are always best fresh out of the oven!
(Adapted from How It All Vegan) |
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| Classic Shirley Temple |
[Jan. 18th, 2004|05:08 pm] |
If you want to feel five years old again, this is perfect. It's the only use I have for my relatively large bottle of grenadine -- so why not?
Serves 1 person.
Stir together:
200 ml ginger ale
100 ml orange juice
2 tbsp. grenadine
If you want to do it up right, throw in some maraschino cherries, a slice of orange, and a little paper umbrella. |
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| sweet pepper black bean salad |
[Jan. 18th, 2004|05:00 pm] |
This is the most beautiful, colourful salad EVER. Mikey made it to take for lunches this week.
Very short prep time.
About 4 servings.
1 yellow pepper, chopped (or any colour, really)
1 12-oz (370 ml) jar roasted red peppers, chopped
2 cups black beans
12 cherry tomatoes, cut into halves
2 tbsp. fresh parsley (or about 1 tsp. dried)
3 tbsp. balsamic vinegar
1 tbsp. asian chili sauce (or vegan Worcestershire -- or anything that will add HEAT)
1 tsp. basil
2 cloves garlic minced
Combine first 5 ingredients. Whisk together vinegar, chili sauce, basil and garlic, pour over salad and toss! |
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| French Onion Soup Gruyère |
[Jan. 16th, 2004|09:08 am] |
Makes 6 servings.
About 20-30 minutes prep time. I recommend doubling the cheeze recipe.
3 large onions, thinly sliced (about 4-5 C)
1/2 C water
3 cloves garlic, minced
7 1/2 C water
1/3 C tamari
2 T All-Season Blend *
1/4 tsp. pepper
1 C water
2 T lemon juice
2 T tahini
2 T nutritional yeast flakes (engevita yeast)
2 T quick-cooking rolled oats
4 tsp. arrowroot or cornstarch
1 1/2 tsp. onion granules (i.e. onion powder)
1/4 tsp. salt
6 (1/2-inch thick) slices of French bread, toasted
fake Parmesan cheese (optional)
*All-Season Blend
Combine...
1 1/2 C nutritional yeast flakes
3 T salt
1 T onion granules
1 T paprika
2 tsp. garlic granules
1 tsp. dried parsley flakes
1/2 tsp. turmeric
1/4 tsp. dried thyme leaves
1/4 tsp. dried marjoram leaves
1/4 tsp. ground dill seed
To make onion broth, combine the onions, water, and garlic in large saucepan or soup kettle. Cover and cook over medium-low heat, stirring occasionally, until onions are tender. Add more water if necessary to keep onions from sticking. Stir in next 4 ingredients (all the way down to pepper) and bring to a boil. Reduce heat and cover, simmer for 15 minutes.
To make gruyère cheese, place the next 8 ingredients in a blender and process for several minutes, until oats are smooth. Pour in a small saucepan and cook over medium heat, stirring constantly until smooth and thick (5 minutes or so). Cover and set aside.
Place 1 slice toasted bread in the bottom of each soup bowl. Ladle soup over bread, top each serving with several spoonfuls of the cheese and sprinkle with parmesan. Serve immediately.
(From The Uncheese Cookbook by Joanne Stepaniak) |
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| Breakfast smoothies |
[Jan. 16th, 2004|08:41 am] |
Makes two tall glasses
Throw into blender:
1 cup frozen blueberries
1 cup frozen mixed berries (strawberries, raspberries, blueberries, etc)
2 bananas, sliced
1 cup soymilk
1/2 cup orange juice
Blend and serve up! |
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| Khao San Soba |
[Jan. 15th, 2004|03:47 pm] |
Feeds two people
Ingredients:
1/2 cup cashew pieces
Enough cooked soba (buckwheat) noodles for two
1 batch green dressing (recipe below)
1 head broccoli, cut in florets
1 cup grated carrots
First, make the green dressing:
Ingredients:
2 large cloves garlic, minced
2 tsp. peeled and chopped ginger root
1/4 cup rice vinegar
1 1/4 cup chopped cilantro
1/4 cup water
2 tbsp. sunflower oil
1/4 tsp. wasabi
2 tbsp. honey (I used maple syrup)
Blend first 5 ingredients until smooth, add remaining ingredients while processor still running, remove when fully liquefied. The dressing is done.
NOW, toast the cashews in oven at 350F until browned. Steam the broccoli. Warm the green dressing, toasted cashews and cooked noodles in pan until warmed through.
Serve noodle mixture with the broccoli arranged around sides of bowl and place grated carrots in the centre.
(recipe from Juice for Life cookbook, a vegetarian restaurant in Toronto) |
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