Sunday, November 18, 2007
Saturday, May 05, 2007
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:
- Preheat oven to 350°F. Lightly grease a 9-inch cake pan (preferably spring form) and dust with cocoa powder.
- 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.
- 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.
- Melt dark chocolate with soy milk in small sauce pan over low heat. Stir constantly until the chocolate is melted.
- Stir in sugar and cook, stirring constantly, for 5 minutes.
- Remove from the heat and stir in vegan margarine, vanilla, cinnamon and cayenne pepper.
Makes 8 to 10 serving
Sunday, April 29, 2007
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
1 tsp. dried oregano
1 tsp. dried parsley
1 tsp. dried basil
1/4 tsp. garlic powder
- Preheat oven to 350°F.
- 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.
- 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.
- Spoon remaining sauce over noodles, making sure noodles are entirely covered.
*Feel free to add whatever veggies you have on hand, eggplant and zucchini are great additions, just shred or dice for best results
Sunday, April 08, 2007
For Easter dinner I made green beans almondine (see recipe below) and the roasted Brussels sprouts with toasted garlic from Vegan With A Vengeance- they were dee-lish!
For dessert I made the carrot cake cupcakes with cream cheese frosting from Vegan Cupcakes Take Over The World. Oh gosh. So moist, so scrumptious, I ate mine with a fork. -Steph
Green Beans Almondine
2 lbs green beans, trimmed
1 cup whole raw almonds
salt & fresh pepper to taste
1 T nonhydrogenated margarin
2 T olive oil
1 T lemon juice
2 T toasted sesame oil
1 tsp sugar
Put about 3 inches of water in a small saucepan, bring to a boil. Add the almonds and cook for 1 minute. Remove the saucepan from the heat and set aside for 3 minutes to cool. Remove the almonds from the water, squeeze each almond between your thumb and forefinger to remove the skin, and set them aside for 5 minutes to dry and cool between paper towels. Using a sharp knife, split the almonds in half lengthwise, and set aside.
Steam green beans, lightly salted, with 1 T margarine in a large pot with lid until tender. Transfer the steamed green beans to a large bowl. Season to taste with salt and pepper, toss gently, and set aside.
In a non-stick skillet, place the olive oil and halved almonds, and about 1 T of the toasted sesame oil and cook the mixture over medium-high heat for 3 minutes. Add 1 tsp sugar and toast until the almonds are golden brown. Remove the skillet from the heat, add the lemon juice and another 1 T of the sesame oil and stir well to combine. Pour the hot almond mixture over the green beans and toss well to thoroughly coat the beans with the mixture.
Recipe adapted from The Vegan Chef
Monday, March 26, 2007
This meal is kid-tested and hubby approved! I almost didn't have any left-overs like I had hoped!
Often I find myself doing a meal based on a fridge- or cupboard-hunt. Not planned, but using what's on hand. I had some organic broccoli that needed to be eaten, so tonight's dinner came forth... And it's such a quick meal that you can have it all finished by the time the rice is done!
1 large broccoli crown
1/2 purple onion, chopped
1 8 oz. package of vegetarian stir fry strips, cut into small pieces (I used the ones seasoned in soy sauce.)
Directions: Coat large pan with olive oil spray and heat. Add onions and broccoli (I broke mine into little florets as seen in picture.) Cover and cook on medium heat until crisp and fragrant, stirring often. Once they are crisp and look done, keep on low.
In separate smaller pan, heat 1 tbs. sesame oil and add stir fry strips. Lightly flavor with teriyaki sauce. Cook until golden. Add to broccoli mix and add more teriyaki sauce if you prefer. Stir together for about a minute.
Serve over brown rice. I added a little soy sauce to my rice as well. Enjoy!
Monday, March 05, 2007
5 Tbs extra virgin olive oil
3 Tbs white wine vinegar
12 whole basil leaves, torn
Pinch of crushed red pepper flakes
2 cucumbers peeled & thinly sliced
1 Tbs. red wine vinegar
2 Tablespoons balsamic vinegar
Fresh ground black pepper
2 cups mixed baby greens
grape tomatoes, dried cranberries, & other yummy salad toppings to your liking
|1. In a medium bowl, whisk together 2 tablespoons olive oil, white-wine vinegar, basil, red pepper flakes, and 1/2 teaspoon salt. Add cucumbers and toss to combine. Let stand at room temperature or refrigerated, for up to 3 hours.|
|2. In a small bowl, whisk together red-wine vinegar, balsamic vinegar, and remaining 3 tablespoons oil. Season with salt and pepper. Place greens in a large bowl and pour over enough vinaigrette to lightly coat the leaves; toss until well combined.|
| 3. Divide cucumbers evenly between 4 plates. Top with greens and sprinkle with remaining toppings such as grape tomatoes & dried cranberries.|
Saturday, March 03, 2007
Updated! (see below)
6 oz unsweetened chocolate (I used vegan semi-sweet chocolate chips)
1/2 cup vegan margarine
2 cups light brown sugar
10 oz prune puree (baby food!)
1 1/2 cups flour
1 Tbs. baking powder
2 tsp. vanilla extract
unsweetened cocoa powder & confectioners' sugar for dusting
Please note new cooking time below.
1. Preheat oven to 350 degrees. Line 9x9-inch baking pan wiht foil or parchment paper, and coat with cooking spray.
2. Melt chocolate & margarine in double broiler or heatproof bowl in microwave. Whisk in brown sugar and prune puree.
3. Combine flour and baking powder in large bowl. Fold chocolate mixture into flour mixture. Add vanilla. Spread batter in prepared pan, and bake 25 to 30 minutes or until top looks dry and brownie is just beginning to pull away from sides of pan. (I had to bake mine about 30-35 minutes and brownies were not overdone, still moist.)
4. Cool in pan. Unmold and cut into 1x1-inch squares. Sift cocoa powder over half of brownies. Sprinkle confectioners' sugar over remaining brownies.
You can even add some extra chocolatey sweetness by spreading Duncan Hines Creamy Home-Style Chocolate Frosting on top instead of cocoa or confectioners' sugar...
Adapted from Vegetarian Times November/December 2006
Friday, March 02, 2007
1 1/2 C soy or rice milk
2 T tahini (optional)
1 T onion granules
1 t salt
1 15 1 2-oz can Great Northern beans, rinsed and drained well
1 lb fettuccine
1 stalk brocolli
cracked black pepper
If using frozen corn, thaw and drain it well. Place corn, milk, tahini, and seasonings in a blender and process until completely smooth. (This may take several minutes to completely pulverize the corn.) Pour the blended mixture into a medium saucepan and stir in the beans. Warm over medium-low until the beans are heated through, stirring often.
While sauce is heating, cook fettuccine in a large pot of boiling water until tender. Drain well and return to pot. Add the hot sauce and toss until noodles are evenly coated. Serve immediately, topping portions with a generous amount of cracked pepper.
Thursday, March 01, 2007
1 lb soba, rice, or other noodles
1/3 cup tamari or soy sauce
1/3 cup lemon or lime juice
1-2 Tbs peanut butter
1 Tbs tahini (or omit and use more peanut butter)
1/4 cup sugar or other sweetener
2 Tbs sesame (or other) oil
1/2 lb tofu (optional)
1 large onion, chopped
4-8 cloves garlic, minced
2" piece of fresh ginger, minced (optional)
2 green chilies, seeded and minced, or 1/2 t red pepper flakes, or Thai pepper sauce, to taste
1 can water chestnuts
2 cups bean sprouts
1 stalk broccoli, steamed
2 cups chopped carrots
- Prepare noodles according to package directions, drain and set aside.
- Mix tamari, lemon/lime juice, peanut butter, tahini, chilies, and sugar. Set aside.
- Stir fry onion, garlic, tofu and ginger in sesame oil. Add carrots, water chestnuts and a little water and stir fry for a few minutes. Add tamari mixture, bean sprouts, and noodles, stir and cook until sauce thickens (about 5 min.). Serve with limes, chopped peanuts and/or sliced green onion.
Wednesday, February 28, 2007
3/4 cup soy milk
2 tsp. yeast
1 1/2 cups all-purpose flour, plus more for dusting
1/2 cup whole-wheat flour
1/4 cup sugar
1 Tbs. baking powder
2 tsp. ground cinnamon, divided
1/4 tsp. salt
4 Tbs vegan margarine
1/3 cup brown sugar
1 1/2 cups confectioners' sugar
3 Tbs soy milk
- To make Cinnamon Rolls: Preheat oven to 425F. Line baking sheet with parchment paper. Heat milk in saucepan over medium heat, sprinkle with yeast. Set aside.
- Combine flours, sugar, baking powder, 1/2 tsp. cinnamon and salt in bowl. Rub butter into flour mixture with fingers until mixture resembles coarse meal. Stir in milk until soft dough forms. Transfer to well-floured surface and dust with flour. Press into 12x6-inch rectangle.
- Combine brown sugar and remaining cinnamon in small bowl. Sprinkle over dough, and press in lightly with palms of hands. Gently roll dough lengthwise into log. Cut log into 16 3/4-inch-thick slices. Place slices on prepared baking sheet, reshaping into rounds if necessary. Bake 15-18 minutes, or until rolls begin to brown.
- To make Glaze: Whisk together confectioners' sugar and soy milk. Glaze will be very thick. Bush glaze on cinnamon rolls right out of the oven.
Tuesday, February 27, 2007
1 can black beans (or equivalent dry beans cooked and cooled)
1 cup yellow or white corn
1 avocado chopped
1 small red onion diced
1 tomato diced (or 1 can diced tomatoes drained + 2 Tbs reserved juice)
2 jalapeno (or small can diced green chiles drained)
Pinch of paprika, cumin, black pepper, chili, cilantro
Mix it all together and chill for at least 1 1/2 hours.
Serve with tortilla chips or pack in your favorite veggie burrito or fajita... Enjoy!
Monday, February 19, 2007
1 pint plain nonfat yogurt (we prefer Whole Soy and Co.)
2 cloves garlic, diced
1/2 cucumber, chopped into small cubes
1 Tbs. fresh dill, finely chopped
Juice from lemon
Salt and pepper to taste
Directions for Yogurt Sauce:
- Place all ingredients into a small bowl and mix well with a fork
- Drizzle over prepared Falafel
Ingredients for Falafel:
1 cup dried chickpeas (or canned equivalent, rinsed and drained)
1/2 large onion, roughly chopped (about 1 cup)
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh cilantro
1 teaspoon salt
1/2-1 teaspoon dried hot red pepper
4 cloves of garlic
1 teaspoon cumin
1 teaspoon baking powder
4-6 tablespoons flour
Oil for frying
Chopped tomato for garnish
Diced onion for garnish
Diced green bell pepper for garnish
Diced cucumber for garnish
Whole wheat pita bread
Directions for Falafel:
- Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained and rinsed.
- Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.
- Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.
- Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle-Eastern markets.
- Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. Stuff half a pita with falafel balls, chopped tomatoes, onion, green pepper, and cucumber. Drizzle with yogurt sauce or tahina thinned with water.*
Photo: Getty Images
Tuesday, February 06, 2007
2 cups whole wheat gemelli pasta, uncooked
2 1/2 Tofukey Italian Sausages
1 pkg. (5-6oz) baby spinach leaves (7 cups)
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
- Cook pasta according to package directions
- Meanwhile, crumble sausages into a deep skillet and cook through stirring occasionally
- Add spinach and tomatoes. Cook until spinach is wilted, stirring occasionally
- Remove from heat; cover to keep warm
- Drain pasta; place in large serving bowl and toss with sauce mixture.
Saturday, February 03, 2007
1 can Cannelini beans, drained
1/4 cup sesame tahini
1 tsp cumin
1 clove garlic
Chop garlic fine in food processor. Add beans, tahini, cumin, & juice from lemon. Mix in food processor on high until creamy. Add a little water or olive oil if mixture is too thick.
Serve with fresh veggies like red pepper & cucumbers, and warm pita bread, pita chips, etc!
*This is a recipe that I like to use 'whatever I have on hand' and sometimes will put in a little rosemary, parsley, etc. I also add more lemon, tahini, salt as needed to taste! It's great to experiment and delicious every time!
Wednesday, January 31, 2007
1/2 cup vegan margarine (such as Earth's Balance)
1/2 cup sugar
1/2 cup 100% fruit juice (I like to use apple)
3 tsp egg replacer
2 cups whole wheat pastry flour
½ cup raw nuts, chopped (cashews, walnut or pecan)
1 tsp baking soda
3 soft, ripe banana, mashed
1-2 Tsp flax meal*
- Preheat oven to 325°
- Cream together sugar and margarine
- Add juice, egg replacer, flour, baking soda, bananas and chopped nuts
- Pour batter into an oiled and floured loaf pan
- Sprinkle with flax meal
- Bake for about 45 minutes or until a toothpick inserted in the center comes out clean
Can also bake in 9x9 pan for bars or muffin cups – monitor time after 30 minutes
*Rather than buy flax meal, I buy raw flax seeds and grind in a food processor or coffee grinder as needed
Tuesday, January 30, 2007
2 cups carrots,chopped
4 medium potatoes, chopped
1 cup celery, chopped
2 pkgs. Morningstar farms steak strips
1 small onion, chopped
1/4 tsp. sugar
1/8 tsp. paprika
1/8 tsp. tumeric
1/4 tsp. onion powder
1/4 tsp. garlic powder
dash of cinnamon
Pepper, to taste
2 Tbsp. flour
2 cups vegetable broth
2 cups reconstituted vegetarian 'beef' bullion
- Fill a large pot with water. Bring carrots and potatoes to a boil and simmer until the potatoes are cooked but still firm. Drain and set aside.
- In a large saucepan, heat olive oil and saute steak strips and onion until onion is translucent. Add spices and flour.
- Slowly add the broth/bullion to the saucepan until a gravy forms. Mix in the carrots and potatoes. Stir constantly until desired consistancy is reached, adding water if needed.
Sunday, January 28, 2007
1 tablespoon olive oil
1 medium onion peeled & chopped fine
2 garlic cloves peeled & chopped
1 red bell pepper chopped fine
2 cans white northern beans (15 oz) drained
4 oz canned green chilies
1/2 tsp cumin
1 tsp chili powder
1 can vegetable broth (14.5 oz) or about 1/2 of a 32 oz. carton of vegetable broth
2 tablespoons lime juice, fresh
2 tablespoons fresh cilantro, minced
In a large pot, heat olive oil over medium heat. Add onion, garlic, & red pepper. Saute for 5 minutes. Stir in the white beans, chilies, cumin, chili powder, & broth. Bring to a boil, reduce heat and simmer 10 minutes. Stir in lime juice & cilantro. Serve with a garnish of tortilla chip strips.
Adapted & made vegan from Don Pablo's original White Chicken Chili recipe.
Friday, January 26, 2007
1 tbsp. dry yeast
1 cup warm water
1 tsp. salt
2 Tbs. soy flour
1 tsp. agave nectar
- Soften yeast in warm water. Let stand 5 minutes.
- Mix in rest of ingredients. Knead 10 minutes. Let rise 1 hour.
- Roll out on 2 coated pizza pans. Bake 4 to 5 minutes at 350 degrees.
1- 16oz. can of crushed tomatoes
2 1/2 cups broccoli, chopped
1 red pepper, chopped or sliced
1 green pepper, chopped or sliced
4 cloves garlic, crushed
1 medium onion, chopped or sliced
2 1/2 tsp. dried oregano
2 1/2 tsp. dried basil
2 tsp salt
1/2 tsp pepper
- Coat bottom of sauce pan with olive oil. Heat over medium until hot.
- Add onions, garlic, and peppers, and sauté until the onions are tender (slightly translucent)
- Add crushed tomatoes, and broccoli
- Stir in oregano, basil, salt, and pepper. Lower heat and simmer until the broccoli is soft (about 20 minutes)
If you'd like a more traditional pizza, Lightlife Pepperoni and Vegan Gourmet 'Cheese' (it melts!) are wonderful.
Thursday, January 25, 2007
1 1/4 cups quinoa
1 15 oz. can black beans, drained & rinsed
1 cup frozen corn
1/2 cup fresh chunky salsa, divided (store-bought fresh salsa can be found in the produce aisle)- I also used more than 1/2 cup with this recipe! I'd say add as much as you like!
1 tsp. chili powder
1/4 cup chopped cilantro
2 Tbs. olive oil
lime wedges, for garnish
1. Bring 2 cups water to a boil in saucepan. Stir in quinoa, cover, and reduce heat to medium. Simmer 10 minutes.
2. Add beans, corn, 1/4 cup salsa, and chili powder; season with salt & pepper. Return to a boil. Cover & cook 2-5 minutes or until quinoa is tender.
3. Stir in cilantro, oil, and remaining salsa. Serve with lime wedges.
Recipe courtesy of Vegetarian Times.
Wednesday, January 24, 2007
1 cup soy milk
6 Tbs. flour
1/2 tsp. cinnamon
2 tsp. vanilla
Maple syrup, fresh fruit
- Wisk together first four ingredients
- Dip bread in batter coating both sides, cook until golden brown
- Serve with fruit or syrup
Tuesday, January 23, 2007
3/4 cup flour
1/2 cup whole wheat pastry flour
1 tsp. baking powder
1/4 tsp. salt
1/2 cup margarine, softened
2/3 cup sugar
2 ripe bananas, mashed
1 tsp. vanilla
Egg Replacer equivalent of 1 egg
1 cup coconut flakes
1 Tbs agave nectar
- Preheat the oven to 375°F. Put liners into a muffin tin.
- Sift together the flour, baking powder, and salt.
- In a separate bowl, cream the margarine with the sugar until fluffy. Mix in the bananas, vanilla, egg replacer, agave nectar and 3/4 cup of the coconut. Add the flour mixture and stir until just moistened.
- Distribute evenly in the muffin cups and sprinkle the remaining coconut on top.
- Bake for 25 minutes, until golden.
1/3 cup prepared pesto, divided
1 cup chopped frozen onions
4 cups frozen mixed summer veggies (zucchini, squash, red pepper, green beans, carrots)*
2/3 cup low-sodium vegetable broth
3/4 lb. whole-wheat penne
- Heat 1 Tbs. pesto in large skillet over medium heat. Add onion and saute 6 minutes, or until softened. Stir in squash and broth. Cover, and cook over medium low 10 minutes, or until squash is tender stirring occasionally.
- Cook pasta according to package directions. Drain. Swirl remaining 1 Tbs. pesto into sauce and season with salt and pepper. Toss sauce with pasta. Garnish with extra pesto
1-2 Tbs canola oil
2/3 cup minced onion
2/3 cup minced green pepper
1 pkg extra firm tofu, mashed
6 Tbs. natural or organic ketchup (these contain no high fructose corn syrup)
3-6 Tbs chili powder
1/3 cup water
1/2 tsp. salt
Pepper, to taste
Whole grain burger buns
- Heat the oil in a large frying pan over medium heat. Add the onion and green pepper and sauté until the vegetables are well cooked, about 5 minutes. Add the tofu and sauté for another 15 minutes, until the tofu is completely cooked.
- Add the ketchup, chilli sauce, water, salt and pepper. Bring to a boil and continue to cook until water is absorbed. Add a little more water if the mixture is too dry.
- Spoon onto lightly toasted burger buns.
Monday, January 22, 2007
In baking I almost always use Ener-G Egg Replacer which you can buy at almost any health food store or grocery stores. There are several other similar brands, but this is my favorite.
Tofu: Tofu is great for egg substitutions in recipes that call for a lot of eggs, like quiches or custards. To replace one egg in a recipe, purée 1/4 cup soft tofu. It is important to keep in mind that although tofu doesn’t fluff up like eggs, it does create a texture that is perfect for “eggy” dishes.
Tofu is also a great substitute for eggs in egg-less egg salads and even scrambled eggs.
In Desserts and Sweet, Baked Goods: Try substituting one banana or 1/4 cup applesauce for each egg called for in a recipe for sweet, baked desserts. These will add some flavor to the recipe, so make sure bananas or apples are compatible with the other flavors in the dessert.
Other Egg Replacement Options
• 1 egg = 2 Tbsp. potato starch
• 1 egg = 1/4 cup mashed potatoes
• 1 egg = 1/4 cup canned pumpkin or squash
• 1 egg = 1/4 cup puréed prunes
• 1 egg = 2 Tbsp. water + 1 Tbsp. oil + 2 tsp. baking powder
• 1 egg = 1 Tbsp. ground flax seed simmered in 3 Tbsp. water
• 1 egg white = 1 Tbsp. plain agar powder dissolved in 1 Tbsp. water, whipped, chilled, and whipped again
Egg Replacement Tips
• If a recipe calls for three or more eggs, it is important to choose a replacer that will perform the same function (i.e., binding or leavening).
• Trying to replicate airy baked goods that call for a lot of eggs, such as angel food cake, can be very difficult. Instead, look for a recipe with a similar taste but fewer eggs, which will be easier to replicate.
• When adding tofu to a recipe as an egg replacer, be sure to purée it first to avoid chunks in the finished product.
• Be sure to use plain tofu, not seasoned or baked, as a replacer.
• Powdered egg replacers cannot be used to create egg recipes such as scrambles or omelets. Tofu is the perfect substitute for eggs in these applications.
• If you want a lighter texture and you’re using fruit purées as an egg substitute, add an extra 1/2 tsp. baking powder. Fruit purées tend to make the final product denser than the original recipe.
• If you’re looking for an egg replacer that binds, try adding 2 to 3 Tbsp. of any of the following for each egg: tomato paste, potato starch, arrowroot powder, whole wheat flour, mashed potatoes, mashed sweet potatoes, instant potato flakes, or 1/4 cup tofu puréed with 1 Tbsp. flour.source: VegCooking
Thursday, January 18, 2007
I make this recipe different every time and never measure a thing. Have fun - you can't go wrong with this one... oh yeah, I make it by the gallon too - so eat some, freeze some for a rainy day.
Vegetable or faux chicken base (I buy powdered veggie soup base from our local bulk store, brand unknown - this type of base, works best - bullion lends to super salty soup - you could always used packaged liquid broth, but use a lot)
Mixed Veggies, fresh or frozen (corn, peas, carrots, green beans)
Whole wheat fettuccine noodles broken into thirds
- Mix it all together
- Boil until noodles and veggies are tender
1- 8oz bag frozen mixed veggies
2 prepared pie crusts (if you buy the refrigerated kind read labels carefully, most contain lard and are therefor not vegan.)
10 3/4 oz mushroom soup (I prefer Imagine's Cream Portabello Mushroom)
1/2 cup soy or rice milk
2 cups chicken substitute, cook and chopped (I use wheat of meat/Seitan)
1/2 tsp garlic salt
1/2 tsp pepper
- Preheat oven to 375
- Defrost vegetable in a microwave for about 3 minutes
- Cut 2 piecrusts into quarters, yield 8 equal pieces
- Coat the inside of 4 small aluminum-foil pans (4 ½ inches in diameter, 1 ¼ inches deep) or 4 ramekins with cooking spray
- Line the bottom of each with a quarter of crust, molding it with your fingers to fit
- In a large bowl, stir together the soup and milk.
- Add the remaining ingredients.
- Spoon about 2/3 cup of the mixture into each pan or ramekin
- Top each with a piecrust quarter
- Pinch the edges together and cut vents in the top
- Place on baking sheet and bake for 35 to 45 minutes or until golden brown.
1 tsp. Olive oil
1 cup finely chopped onion
6 garlic cloves, minced
1 Tbs chili powder
1 Tbs chipotle chili powder
1/4 tsp. black pepper
1/8 tsp. salt
2 -15oz cans black beans, rinsed and drained
2- 14.5oz cans diced tomatoes, undrained
1- 4.5oz can chopped green chili's, drained
1. Heat oil in a large saucepan over medium-high heat.
2. Add onion and garlic; sauté 3 minutes or until tender
3. Add chili powder and next 6 ingredients; bring to a boil
4. Reduce heat; cover and simmer 15 minutes, stirring occasionally
5. Ladle chili into individual bowls and garnish with cilantro sprigs, if desired
3 Tbs. maple syrup
3 Tbs. orange juice
1 Tbs. low-sodium soy sauce
1 Tbs. sesame oil
1 16-oz. pkg. seitan, shredded
3/4 cup raw cashews
1 Tbs. plus 1 tsp. sesame oil
1 red bell pepper, cut into 1/4 inch strips (about 1 cup)
1 cup frozen shelled edamame
1 medium onion, chopped (I prefer red)
1 Tbs. minced ginger (about 1 Tbs.)
2 cloves garlic minced
1/2 tsp. crushed red pepper flakes
6 Tbs. orange juice
1 Tbs. arrowroot powder
- To make Glazed Seitan: Combine syrup, juice and soy sauce in small bowl.
- Heat oil in nonstick skillet over medium-high heat. Add seitan, and stir-fry 4 minutes, or until golden. Add maple syrup mixture, and simmer 3 minutes, or until seitan is coateed with glaze. Transfer to bowl. Wipe out skillet.
- To make Stir-Fry: Toast cashews in dry skillet over medium-high heat 3 minutes, or until fragrant. Transfer to bowl. Heat 1 Tbs. sesame oil in skillet over medium-high heat. Add bell pepper, onion and edamame, and stir-fry for 2 minutes.
- Move veggies to sides of skillet and pour remaining 1 tsp. oil in center. Add ginger, garlic and red pepper flakes, and stir-fry 1 minute. Stir in 2 Tbs. water, Glazed Seitan and cashews. Cover, and cook 2 minutes, or until pepper and onion are tender.
- Combine OJ and arrowroot powder. Stir into veggie mixture. Bring to a simmer, then remove from heat and serve over brown rice.