Monday, March 03, 2008

Pancakes, Pancakes

I'm very fond of pancakes- as long as they're for dinner. My friend Jaymi and here brood were over for dinner a while ago and she was kind enough to share her perfect pancake recipe. Below is the insanely simple base which can be jazzed up any way you like.

1 cup flour (I use 1/2 whole wheat pastry, 1/2 organic white)
1 cup water
2 tsp baking powder
1 Tbs sweeter (I use maple syrup)

Stir it all together, pour by 1/4 cup onto a hot griddle, flip and chow.

As pictured the pancakes contain 1 tsp vanilla, a shimmy, shimmy, shake of cinnamon, 2 diced apples and 1/4 cup of apple sauce.

Wednesday, February 27, 2008

Potato-Edamame Samosas with Coconut-Mint Chutney

Another drooler adapted from Vegan with a Vengance. Not for those nights you're crunched for time, but worth every tasty moment.


For the Dough
3/4 cup rice or soy milk
1/4 cup vegetable oil
1 Tbs apple cider vinegar
2 cups all-purpose flour
1 cup whole wheat flour
1/4 tsp turmeric
1/4 tsp baking powder
1 tsp salt

For the Filling
3 medium-sized russet potatoes, peeled and cut into 1-inch chunks
2 tablespoons vegetable oil plus extra for brushing
1 tsp cumin seeds
1 medium yellow onion, very finely chopped
1 cup shredded carrot
2 cloves garlic, minced
1 tbs fresh ginger, minced
1 tsp coriander
1/2 tsp ground turmeric
Pinch of cayenne pepter
1 tsp salt
Juice of 1 lemon
3/4 cup shelled frozen edamame (or green peas)

For the Chutney
1/2 cup coconut milk
1/3 cup fresh mint, finely chopped
1/3 cup fresh coriander, finely chopped
1 clove garlic, minced
1 tsp pure maple syrup
1 tsp fresh lime juice
1/4 tsp salt


For the Chutney
Mix together all ingredients in a medium sized bowl and refrigerate for 1 hour. Serve at room temp.

For the Samosas
  1. Boil potatoes until tender, 20-30 minutes. Remove, drain and set aside
  2. Preheat oven to 400F
To make the dough
  1. Pour the wet dough ingredients into a mixing bowl. Add 2 cups of flour, the turmeric and baking powder, stir.
  2. Knead and gradually add remaining flour until dough is smooth, not sticky. (Should take about 10 minutes)
  3. Cover with a wet cloth and set aside.
To prepare filling
  1. In a large skillet over medium heat, heat oil and cumin seeds. Let seeds pop for about 1 minute.
  2. Add onions and carrots. Raise heat to medium-high and saute 7-10 minutes, until the onion begins to brown.
  3. Add garlic, ginger, coriander, turmeric, cayenne, salt and lemon juice and saute 1 minute more.
  4. Add potatoes, mashing as you go.
  5. Add edamame and mix well
Divide dough in half and roll on a floured surface until thin. Cut into circles with a 4-inch cookie cutter.

Place 1 1/2 Tbs filling into center of circle, dab the edges with water and fold over. Use thumb and forefinger along edge to seal.

To Bake:

Brush each side lightly with oil and place on a nonstick cookie sheet. Bake for 15 minutes, flip and bake for 10 minutes more.

Serve with Coconut-Mint Chutney

Wednesday, February 06, 2008

Black Bean Soup

So easy you can make it in 15 mintues with a two year old hanging off your chest and a puppy at your heels.

teaspoon olive oil
2 cups fresh salsa
2 15-ounce cans black beans, drained and rinsed
2 cups vegetable broth
1 16-ounce can refried black beans (Pinto beans processed smoothly)
1/2 cup vegan sour cream (optional)
1/4 cup fresh cilantro, roughly chopped (optional)

  1. Heat the oil in a saucepan or large pot over medium heat. Add the salsa and cook, stirring occasionally, for 4 minutes.
  2. Add the refried beans, black beans, and broth and bring to a simmer.
  3. Cook until warmed through, about 5 minutes. Ladle into bowls. Top with some of the remaining salsa and the sour cream and cilantro (if using).
*And yes, the Che portrait in bean has absolutely nothing to due with this recipe, but come on I couldn't resist!

Saturday, January 12, 2008

Black Bean, Mushroom and Quinoa-Stuffed Peppers


2 Tbs Olive Oil
1 medium onion, finely chopped (about 1 cup)
3 cloves garlic, minced
2 cups button mushrooms, finely chopped
1 Tbs Chipotle Chili powder (regular chile powder is fine too)
1 tsp salt
16oz tomato sauce
3/4 cup water
1/2 cup quinoa
4 large red peppers
1 (15 oz) can black beans, drained and rinsed
1 tsp pure maple syrup
Fresh cilantro for garnish

  1. Saute onion in olive oil over medium heat for 3-5 minutes, until translucent
  2. Add garlic and mushrooms; saute about 5 minutes
  3. Stir in chili powder and salt
  4. Add quinoa and 1 cup of tomato sauce and water
  5. Lower heat, cover and simmer for 20 minutes, stirring occasionally
  6. Preheat oven to 350F
  7. Boil a large pot of water
  8. Cut tops off and remove seeds from peppers
  9. Boil peppers for 5 minutes and drain
  10. Combine beans and maple syrup with prepared quinoa
  11. Stuff peppers and stand upright in baking dish
  12. Cover with remaining tomato sauce and bake for 15 minutes
  13. Remove, garnish and serve.
adapted from Vegan with a Vengance
This recipe is perfection! We found our version to need much more water than original recommended. Feel free to try different types of beans and peppers.

Sunday, November 18, 2007

We didn't forget...

Long since updated but not forgotten. More good eats coming soon...

Saturday, May 05, 2007

Mexican Chocolate Cake

Scrumptious chocolate cake with a kick

Ingredients for cake:

1 1/2 cups flour
1 cup sugar (I use beet sugar)
4 Tbsp. cocoa powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. cayenne pepper
1 tsp. vanilla extract
1 Tbsp. distilled white vinegar
5 Tbsp. vegetable oil
1 cup cold water
Confectioners’ sugar for garnish

Ingredients for dark chocolate sauce:

3 squares dark chocolate
1/4 cup soy milk
1/2 cup sugar
3 Tbsp vegan margarine
1/2 tsp vanilla
1/4 tsp cinnamon
pinch of cayenne pepper to taste

Directions for cake:

  1. Preheat oven to 350°F. Lightly grease a 9-inch cake pan (preferably spring form) and dust with cocoa powder.
  2. In a medium bowl, sift together the flour, sugar, cocoa powder, and baking soda. Stir in the cinnamon, cayenne, vanilla, vinegar, oil, and water. Mix until just combined.
  3. Pour into the prepared cake pan and cook for 30 to 35 minutes, or until toothpick inserted into the center comes out clean. Let cool.
Directions for chocolate sauce:
  1. Melt dark chocolate with soy milk in small sauce pan over low heat. Stir constantly until the chocolate is melted.
  2. Stir in sugar and cook, stirring constantly, for 5 minutes.
  3. Remove from the heat and stir in vegan margarine, vanilla, cinnamon and cayenne pepper.
Pour chocolate sauce over cake just before serving and garnish with confectioners sugar and cinnamon. (and of course a scoop of creamy vanilla Soy Delicious is a wonderful compliment!)

Makes 8 to 10 serving

Sunday, April 29, 2007

Vegan Lasagna

1 (16 oz.) oz pack uncooked lasagna noodles
1 10 oz pack frozen chopped spinach, thawed and drained well
1 head of brocolli, chopped*
3 large carrots, chopped*
2 28 to 32 oz jar spaghetti sauce
1 pound firm tofu, drained
soy milk
1 tsp. dried oregano
1 tsp. dried parsley
1 tsp. dried basil
1/4 tsp. garlic powder

  1. Preheat oven to 350°F.
  2. Drain tofu and place in blender or food processor until smooth. Add soy milk as needed to reach a ricotta cheese like consistency. Add spices and process again until blended.
  3. To assemble lasagna:
    • Spread 1 cup of sauce on bottom of a 9x13" pan. Top with 8 uncooked noodles, then 1 cup of the sauce.
    • Spoon 1/2 of the tofu mixture over noodles and top with 1/2 of the spinach, broccoli and carrots. Add 1 cup of sauce then another layer of noodles.
    • Repeat.
    • Spoon remaining sauce over noodles, making sure noodles are entirely covered.
Bake 40 minutes, covered. Uncover and bake 20 minutes.

*Feel free to add whatever veggies you have on hand, eggplant and zucchini are great additions, just shred or dice for best results