Mini crustless tofu quiches

from Fat Free Vegan, a terrific blog!

olive oil spray
1 teaspoon minced garlic
1/2 cup bell pepper
1 cup chopped mushrooms
1 tablespoon minced fresh chives (or one green onion)
1 teaspoon minced fresh rosemary (or 1/2 tsp. dried, crushed)
black pepper to taste

1 12.3-ounce package lite firm silken tofu, drained of water
1/4 cup plain soymilk
2 tablespoons nutritional yeast
1 tablespoon cornstarch (may sub another thickener such as arrowroot or potato starch)
1 teaspoon tahini (preferred) or cashew butter
1/4 teaspoon onion powder
1/4 teaspoon turmeric
1/2-3/4 teaspoon salt

Preheat the oven to 375 F. Spray 12 regular-sized muffin cups well with non-stick spray. (I used silicone cups like these.)

Lightly spray a non-stick skillet with olive oil and sauté the garlic, bell peppers, and mushrooms over medium heat until the mushrooms just begin to exude their juices. Stir in the chives, rosemary, and freshly ground black pepper, and remove from the heat.

Place the remaining ingredients into a food processor or blender. Process until completely smooth and silky. Add the tofu mixture to the vegetables and stir to combine. Spoon equally into the 12 muffin cups: it will fill regular muffin cups about halfway.

Put the muffin pan into the oven and immediately reduce the heat to 350 F. Bake until the tops are golden and a knife inserted into the middle of a quiche comes out clean--about 25-35 minutes depending on your oven and muffin cups (silicone will take longer than metal, so if you're using a metal pan, check it at 20 minutes). Remove from the oven and allow them to cool for about 10 minutes. Enjoy! They're light, so plan on making more of these—or serve hearty side dishes—if you're serving more than 3 people.

4 mini-quiches contain: 96 Calories (kcal); 3 g Total Fat; (23% calories from fat); 11 g Protein; 8 g Carbohydrate; 0 mg Cholesterol; 459 mg Sodium; 2 g Fiber

Brown gravy

flour, nutr. yeast, olive oil, soy milk, bragg's, gravy masters, garlic powder, onion powder, paprika, salt, and pepper. - from http://dgmgv.blogspot.com/

Rice pudding

Julie’s Creamy Rice Pudding
Makes about 4 cups (6 to 8 servings)

2 cups water
1 cup medium grain white rice (such as Cal Rose or sushi rice)
1-1/2 to 2 cups non-dairy milk (hemp, almond or soy), can be vanilla or plain
1/2 cup sugar
1 tsp vanilla extract or paste
Ground cinnamon or nutmeg

1. In a saucepan over medium heat, combine water and rice and bring to a boil. Cover, reduce heat to low and simmer for 15 minutes. Remove saucepan from heat and let sit, covered, for 5 minutes.
2. Add milk and sugar to cooked rice, stirring well. Return saucepan to stove. Cook over medium heat, stirring continuously, for 15 to 20 minutes or until very thick and creamy. If pudding is too thick, thin with a little more milk until desired consistency. Remove from heat and stir in vanilla extract or paste. Let rice pudding cool slightly before serving. If desired, sprinkle with ground cinnamon before serving.

For variations:
Almond, add 1/2 to 1 tsp almond extract in place of the vanilla
Raisin, simply toss in a handful of raisins when first cooking the rice. This will plump them up nicely (or add in with the "milk")
Pumpkin, stir in a little canned pumpkin puree with the "milk". You'll want to add pumpkin pie spice too, or ground cinnamon, allspice and nutmeg to taste.
Chai Spice, substitute unsweetened brewed chai tea as part of the "milk" -maybe 1/2 cup or so (or to taste). You can also add some additional ground spices for extra flavor
Ginger, stir a handful of finely chopped candied ginger in at the end of cooking (maybe a 1/4 cup or so)

from http://everydaydishtv.blogspot.com/2007/10/rice-pudding.html

Spaetzle

2 1/2 cups (10oz) flour
1/2 box of soft tofu (in the aseptic box)
1/2 teaspoon salt
1/2 cup (4oz) water (aproximately)

In a large bowl combine the flour and salt. In a blender or using a hand mixer, puree the soft tofu. Add the tofu and 1/4 cup of the water to the flour mixture. Mix until the dough is stiff. Continue adding water until it has the correct consistency, that is, until comes away easy from the sides of the bowl.

Knead the dough for several minutes until it is smooth, then let stand for 30 minutes.

Cooking Method: If you have a spaetzle maker (looks like a straight cheese grater with an bowl attachment), position it across the pot of boiling water and push the dough back and forth across the grate, causing the noodle to drop into the water.

recipe from the PostPunk forum, posted by tofu666

Falafel

Recipe source

INGREDIENTS:

• 1 cup dried chickpeas or 16 oz. can of chickpeas or garbanzo beans.
• 1 large onion, chopped
• 2 cloves of garlic, chopped
• 3 tablespoons of fresh parsley, chopped
• 1 teaspoon coriander
• 1 teaspoon cumin
• 2 tablespoons flour
• Salt
• Pepper
• Oil for frying

PREPARATION:

Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight. Omit this step if using canned beans.

Drain chickpeas, and place in pan with fresh water, and bring to a boil.

Allow to boil for 5 minutes, then let simmer on low for about an hour.

Drain and allow to cool for 15 minutes.

Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour.

Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste.

Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.

Fry in 2 inches of oil at 350 degrees until golden brown (5-7 minutes).

Serve hot.
Serves 4.


Vegan Tzatziki (from PPK forum, by Dragonssister)

Tofutti sour cream
juice of a lemon
salt and pepper to taste
couple tablespoons of olive oil
half an english cucumber, diced
a roasted head of garlic and a couple of diced fresh cloves of garlic
fresh dill, a handful, chopped fine

Mix ingredients and refrigerate so the sauce can get nice and garlicky.

Pita bread

This recipe is from http://mideastfood.about.com/od/breadsrice/r/pitabreadrecipe.htm

INGREDIENTS:

• 1 package of yeast, or quick rising yeast
• 1/2 cup warm water
• 3 cups all purpose flour (or use half whole wheat or other flour)
  
• 1 1/4 teaspoon salt
• 1 teaspoon granulated sugar
• 1 cup lukewarm water

PREPARATION:

Dissolve yeast in 1/2 cup of warm water. Add sugar and stir until dissolved. Let sit for 10-15 minutes until water is frothy.

Combine flour and salt in large bowl.

Make a small depression in the middle of lour and pour yeast water in depression.

Slowly add 1 cup of warm water, and stir with wooden spoon or rubber spatula until elastic.

Place dough on floured surface and knead for 10-15 minutes.
When the dough is no longer sticky and is smooth and elastic, it has been successfully kneaded.

Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated.

Allow to sit in a warm place for about 3 hours, or until it has doubled in size.

Once doubled, roll out in a rope, and pinch off 10-12 small pieces. Place balls on floured surface. Let sit covered for 10 minutes. Preheat oven to 500 deg F. and make sure rack is at the very bottom of oven. Be sure to preheat your baking sheet also.

Roll out each ball of dough with a rolling pin into circles. Each should be about 5-6 inches across and 1/4 inch thick.

Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2 minutes.
Remove each pita with a spatula from the baking sheet and add additional pitas for baking.

Take spatula and gently push down puff. Immediately place in storage bags.

Storing Pita Bread

Pita bread can be stored for up to a week in a pantry or bread box, and up to a month in the freezer. Be sure to use freezer bags when storing in the freezer.

Quinoa-black bean salad

• 1 cup water
• 1/2 cup quinoa
• Juice of one lime, plus about 1/4 tsp. lime zest
• 1 1/2 tsp. chipotle paste (adjust to taste)
• 1 tsp. chile powder
• Pinch of salt
• Pinch of cumin
• 1/4 cup extra virgin olive oil
• 3 large scallions, thinly sliced (white and green parts)
• 1 cup roasted red peppers, chopped
• 1 14.5 oz. can black beans, drained and rinsed
• 1/4 cup fresh cilantro, roughly chopped
• 
  
• Bring quinoa and water to a boil in a small saucepan. Cover, reduce heat to low and simmer for about 15 minutes. Fluff with a fork and set aside.

• In a bowl, whisk together the lime juice and zest, chipotle paste, chile powder, salt, cumin, and olive oil. Add scallions, red peppers and black beans. Stir in the quinoa and cilantro and toss well to combine. Garnish with additional cilantro and lime zest, if desired.

• Recipe is from Chronic in the Kitchen
  

Chili-lime dressing

Chile-Lime Dressing

1/2 teaspoon ground cumin
1/2 teaspoon ground smoked chipotle
1/2 teaspoon salt
1 teaspoon dried oregano
2 tablespoons chile powder (Mike makes his own, but you can buy very good quality chile powders from Penzey’s or other vendors)
Juice of 4 limes
1/3 extra virgin olive oil

Combine dry ingredients in a small bowl and stir together until combined. Add lime juice and whisk well, then slowly whisk in oil until combined. (You can also combine the ingredients in a clean lidded jar and shake well to combine.) Refrigerate any unused dressing for up to 3 days. from Last Night's Dinner (she uses this as a marinade & as part of a quinoa-black bean salad)

Christmas Dinner, 2007

• Wild Mushroom, Wild Rice, & Root Vegetable Roulades from The Millennium Cookbook

• Salad of Mixed Greens with Apples & Walnuts

• Grilled mixed vegetables (p.13) with Mojo marinade (p.15) from The Millennium Cookbook

• Mashed potatoes with gravy (see below for recipe)

• Double-layer Pumpkin Cheesecake with a graham cracker crust
  

BRYANNA’S RICH BROWN (FAT-FREE!) YEAST GRAVY

Makes about 2 and 1/2 c.

2 and 1/2 c. water or vegetable broth
1/3 c. unbleached white flour
1/3 c. nutritional yeast flakes
2 T. Bragg's
1/2 tsp. salt (optional, or to taste)
a few shakes of gravy browner, such as Kitchen Bouquet.

In a heavy saucepan over high heat, whisk the yeast and flour together until it smells toasty. Off the heat, whisk in the water, soy sauce, salt and Kitchen Bouquet, if using. Stir constantly over high heat until it thickens and comes to a boil. Reduce the heat and simmer for 2-5 minutes. This can be made ahead and reheated.

This recipe can be found here.

Probably the undisputed star of the show here were those incredible roasted veggies with mojo marinade. Next to them, the roulade's subtle, earthy flavors faded back (unfortunately, though as a leftover, it was great), overwhelmed by the rich dark sweetness of so much carmelized sweet hotness that I would gladly have eaten only the veggies and called my meal complete.

We made an absolute ton of veggies. We cut and chopped for nearly 2 hours straight - onions, carrots, sweet potatoes, celery root, parsnips, leeks, and something like 1 1/2 pounds of assorted mushrooms. Many were diced small, sauteed in our own homemade veg broth then assembled into the filo-wrapped roulade, but a whole lot were rough-chopped, large chunks of goodness, and marinated for hours (maybe about 4) in that incredible ambrosia from the Millennium Cookbook.

I don't mean to slight the roulade. I have enough veg left (!) to make a second, and that will really be enough to provide 8 servings, together with a salad. It might be interesting to play with the seasonings on this, but in fact the recipe is one of those where the earthy tastes of the mushrooms and root vegetables are the stars of the show. Maybe a bit more sage? And I chose not to make the suggested sauce, a mustard-ale-wine sauce, because I couldn't figure out how to do it without the alcohol. But I do think something piquant would really work here, and might go looking for a mustard sauce sans booze - I think there may be one in Veganomicon.

Small salads with spring greens, toasted walnut bits, and diced granny smith apple were tossed with seasoned rice vinegar, a perfect light accent to a heavy meal. I'll make that again, and often.

The mashed potatoes were mashed, but few were eaten - I've recycled these as small potato patties, mixing iny about 2 T of egg replacer and the same amount of soy milk (or a bit more), then rolling balls of the mixture in 1/2 and 1/2 nutritional yeast and panko crumbs before sauteeing in a bit of olive oil.

Bryanna's gravy rocks - it's simple as can be, and really delicious. This is a good base for a veg stew, and I can see playing just a bit with proportions (more veg broth, for a sort of 'au jus' consistency); herbs (fresh sage, dry-roasted, crumbled & added) and other ingredients (onions, garlic, chive, whole peppercorns) although really, it's a perfect simple thing, and I'm not sure that needs fixing at all.

The pumpkin cheesecake was not perfectly decadent. It could have been richer, with a heavier consistency - but it was not. Instead, it was luscious, light, and delightful - perfectly delicious, and perhaps the best cheesecake I have ever had (certainly the best I've ever made!) I'd serve this to anyone. I'd serve any of these dishes to anyone.

The Millennium Cookbook was something I'd wanted ever since Bob Cook used it to concoct their orgasmic chocolate dream pie, at the La Casa Co-op. I finally bought it, in a christmas-related moment of consumption madness, and I do not (she says defiantly) regret it. It passes my post-it test, having scads of markers for future exploration...

Onion Naan

2 T margarine or vegetable oil
1/2 C minced onion
1 t cumin seed
1 t garam masala
1/3 c cilantro (or more)
2 C unsifted bread flour
1 t salt
1/2 C warm water

In 1-quart saucepan, melt butter over medium heat. Add onion, cumin, and garam masala and cook 5 minutes or until very soft. Stir cilantro and cook for another minute or so.
In large bowl, combine 1 C flour and the salt, stir in onion mixture and water until mixed. Gradually add remaining flour, stirring until soft dough forms.
Turn dough out onto floured surface. Knead dough, adding flour if necessary to prevent stickiness, until slightly firm, about 3 minutes.
Divide dough into 8 pieces; roll each piece into a ball. Assemble pieces on floured surface and let rest 5 minutes. On floured surface, roll each ball into an 8-inch round. Set rounds aside and cover with clean cloth as they are completed.
Heat a 10-inch cast-iron skillet over medium heat. When a drop of water vaporizes the moment it hits the heated surface, place 1 dough round in the skillet. Heat 1 to 2 minutes on each side or until browned and cooked through. Remove each one to wire rack to cool completely.

139 calories, 3 grams protein, 3 grams fat, 628 mg sodium per piece

from Foodie Gazette

Cornmeal Pizza Crust

1/2 c. warm water
1 tbsp. or 1 pkt. active dry yeast
1 tsp. sugar
1 tbsp. olive oil
3/4 c. unbleached flour
1/4 tsp. salt
1/2-3/4 c. cornmeal
My note: add 1/2 tsp or more of any chosen herbs/spices - e.g., cracked pepper, rosemary, sundried tomato bits, chopped garlic

1. Pour the warm water into a bowl. Sprinkle the yeast on top and add the sugar. Cover and let rest for 5 minutes. The mixture will look tan and milky.

2. Add the olive oil and the unbleached flour (and spices and/or herbs), and stir until moistened but not lump-free. Cover and let rest for 10 minutes, when the mixture will look bubbly and thick.

3. Stir in the salt, then add 1/3 cup of the cornmeal. Stir until incorporated. The mixture will be hard to stir, stick to the spoon, and pull away from the sides of the bowl.

4. Lightly oil your hands with a drop or two of oil to keep your hands from getting sticky when kneading. Put about 2 tablespoons of the remaining cornmeal on a counter top or cutting board. Transfer the dough to the board and lightly roll it in the cornmeal. Gently knead the dough for 5 minutes, pushing away with the palms of your hands, then pulling toward you with your fingertips. It should be slightly sticky at all times. If necessary, incorporate a little more of the remaining cornmeal into the dough, a tablespoon at a time, so the dough stays sticky without becoming heavy.

5. Put the dough in a clean, lightly oiled bowl. Cover and let rest for 45 minutes in a warm place.

6. Preheat oven to 450 degrees. Lightly coat a 10 1/2 x 16 inch cookie sheet with non-stick cooking spray. My note: this will also make 2 dinner-plate sized but thin-crust pizza crusts.

7. Bake crust ~10 minutes, then top with chosen ingredients.

8. Lower oven heat to 400, bake pizza for an additional 20 minutes.

This was adapted from a recipe posted on Cooks.com

Mike's awesome 3-bean chili

2 onions, roughly chopped
1/2 large green bell pepper
1 med sweet potato, medium dice
6 cloves of garlic, minced (or to taste)
1 can kidney beans
1 can black-eyed peas
1 can black beans
1 carrot
1 can stewed tomatoes
1 can diced tomatoes w/green chilis
1/2 habanero, de-seeded, minced (or to taste)
2 T cumin
2 t cocoa
1-2 t coriander
2 T chili powder
1 heaping t oregano
1 t suger
1 T molasses
2 c veg broth
1 t vegan worcestershire sauce
2 T Braggs

Sautee onions until translucent with a little carmelization
Add garlic, sautee 1-2 min
Add sweet potato, green pepper, carrot - sautee 2-3 minutes, adding 1-2 T broth to keep things from sticking
Add tomatoes, spices, & stir - let cook for 1-2 minutes
Add beans
Add 2 c broth
Bring to boil, then simmer 45 minutes or until carrots are tender
Add in 1/8-1/3 c cornmeal as needed to thicken, to your preference

Serve with fresh rosemary foccacia bread. Top chili with a dollop of soy sour cream & several lime wedges.

Thanksgiving

appetizer: Catalan mushrooms with garlic & parsley

Wok-seared sesame green beans

Roasted acorn squash with chile vinaigrette or

Mashed sweet potatoes with pumpkin pie herbs (from Veganomicon)
Chili-cornmeal crusted tofu (from Veganomicon)
Focaccia with cracked pepper and fresh rosemary (from Veganomicon)
Strawberry/peach/raspberry pie with vanilla soy ice cream



This day is sunny and gorgeous, clear. Trees from our back deck glow copper and still green, and the air is fresh. Rosemary's scent permeates the house. Daphne sleeps in a sunpatch, for once not eating the plants. There is much to be grateful for - that I can enjoy the leisure and have the financial ability to enjoy the creation of the above menu is just a part of that. We'll take a walk later, when it's a bit warmer, maybe continue reading Byron's silly and excessive Don Juan.

Barbecued tempeh with bell peppers

This makes a piquant and saucy dish, especially when you up the onion and garlic amounts, as we did. We subbed brown sugar for the honey, and dijon mustard for the whole grain mustard. Served with some baked kale chips, this was filling and healthy - a cool weather keeper!

found here: http://www.recipezaar.com/192304

Cook's note: "Adapted from Vegetarian Times."

35 min 15 min prep

Change to: servings US Metric

Marinade
1/4-1/2	cup soy sauce
2	tablespoons rice wine vinegar
4	teaspoons lemon juice
2	teaspoons honey --------------------------------
1 (8	ounce) package tempeh
1	cup sliced sweet onions
2	medium red bell peppers or green bell peppers, sliced in strips
1	teaspoon minced garlic
3/4	cup water
1/4	cup tomato paste
1-2	tablespoon molasses
1-2	tablespoon dark brown sugar
2	teaspoons whole grain mustard
2	teaspoons apple cider vinegar
1	teaspoon chili powder
	salt
	fresh ground black pepper

Marinade:

1. In small bowl, combine marinade ingredients and mix well.
2. Tempeh:.
3. Place tempeh in a shallow bowl and pour marinade over it. Cover and refrigerate at least two hours and up to overnight, turning occasionally. Drain tempeh and reserve marinade. Cut tempeh into 1/2-inch cubes.
4. Coat bottom of large nonstick skillet with cooking spray and heat over medium heat until hot. Add onion and bell peppers and cook, stirring often, until just tender, about 5 minutes.
5. Add marinade and all remaining ingredients except salt and pepper to skillet. Bring mixture to a boil. Reduce heat and simmer, uncovered, until mixture thickens, mashing cubes of tempeh slightly with a fork. Season with salt and pepper.
6. Serve over rice or use as a sandwich filling in a bun. Enjoy!

Green herb risotto (Risotto preboggion)

Adapted from The Top 100 Italian Rice Dishes. Author Diane Seed writes: “In Liguria this risotto is made with preboggion, a bundle of mixed wild herbs which vary according to the season. Local lore has it that during the Crusades a Genovese lord, Goffredo di Buglione, sent his men out to scour the alien hills for fragrant herbs for his dinner. These herbs became known as pro Buglione which was corrupted to preboggion.” Serves 6.

6 cups vegetable stock
2 Tbsp olive oil
1 clove garlic, minced
1 small onion, finely chopped
2 cups Arborio rice
2 small zucchini, diced
4 oz baby spinach, washed, thoroughly dried, and finely chopped
2 oz finely chopped mixed mint, sage and rosemary, combined
1-1/2 oz each finely chopped basil and flat-leaf parsley
Salt and pepper to taste
1/4 (2 Tbsp) stick soy margarine

In a saucepan bring stock to a boil, then reduce to simmer. Heat the oil in a large sauté pan and add garlic and onion. When they are soft, add rice and cook, stirring, until it is coated with the oil. Let the rice cook for about 5 minutes, then add the vegetables and herbs and gradually add the stock, a ladle at a time (reserving 1/4 cup), letting the rice absorb the liquid. After 20 minutes, when the rice is cooked, adjust the seasoning, add the reserved stock, and margarine, and stir vigorously. Serve hot, sprinkled with yeast flakes and chopped parsley.

Adapted from The Perfect Pantry blog http://www.theperfectpantry.com/2007/09/wine-youd-be-wi.html

Roasted acorn squash with chile vinaigrette

This is the single most tasty squash recipe I've ever had.

Active time: 15 min
Start to finish: 45 min


2 (1 1/2 - to 1 3/4-lb) acorn squash (delicata are good as well)
1/2 teaspoon black pepper (or more)
1 teaspoon salt (I used about 1/2)
6 tablespoons olive oil (I cut this by about 3 T)
1 garlic clove (make this about 4 cloves and you got it!)
1 1/2 tablespoons fresh lime juice, or to taste (lemon works, too)
1 to 2 teaspoons finely chopped fresh hot red chile, including seeds (I used 1/2 a habanero, seeds removed - it was perfect)
2 tablespoons chopped fresh cilantro (consider this optional)
Put oven racks in upper and lower thirds of oven and preheat oven to 450°F. Halve squash lengthwise, then cut off and discard stem ends. Scoop out seeds and cut squash lengthwise into 3/4-inch-wide wedges. Toss squash with black pepper, 3/4 teaspoon salt, and 2 tablespoons oil in a bowl, then arrange, cut sides down, in 2 large shallow baking pans. Roast squash, switching position of pans halfway through roasting (I didn't bother and it was fine), until squash is tender and undersides of wedges are golden brown, 25 to 35 minutes. (you should be able to easily stick a fork in it even through the skin, and the part laying against the pan should be rather darker than 'golden' if you want to max out on the carmelization effect)

While squash roasts, mince garlic and mash to a paste with remaining 1/4 teaspoon salt. Transfer paste to a small bowl and whisk in lime juice, chile (to taste), cilantro, and remaining 1/4 cup oil until combined. Transfer squash, browned sides up, to a platter and drizzle with vinaigrette (or just do what I did - toss the browned squash peices back into the same bowl you used before, and stir in the garlic mixture (no way this is able to be 'drizzled').

http://www.epicurious.com/recipes/food/views/236007

Broccoli, red pepper & walnut filled calzones

These are delightful. The walnuts are a crunchy surprise, the red peppers' delicate sweetness comes through clearly, and the broccoli anchors all with a certain fresh solidity. I like to have some kind of sauce with my calzone, but this needed nothing. I think if I did tinker a bit with this recipe, it would be to add just a bit of the lightest, creamy white sauce to bind everything together - certainly nothing assertive. I also like to make the entire recipe of calzone dough, then fill the other 4 with some other filling - in this case, a rich mix of crumbled tempeh with sauteed onion, garlic, green pepper, and a serving's worth of my frozen spaghetti sauce, spiced up with a substantial pinch of red pepper flakes. Another good filling, a marinara, is here, though I can't resist playing with it.

I added a full scoop of nutritional yeast to each filling, and stirred some turmeric, cayenne, and sesame seeds into the dough - the result was great. These freeze very well, and one absolutely makes a meal.

1/2 recipe of Whole Wheat Calzone Dough
1/2 cup walnuts
2 cups broccoli, cut into small florets
1 cup red pepper, destemmed, deseeded, and diced
1 t. olive oil
1 T. nutritional yeast flakes
1 T. lemon juice
1 t. dried dillweed
salt and freshly ground pepper, to taste

Prepare the Whole Wheat Calzone Dough according to the recipe instructions through the rolling out procedures. Cover the 4 rolled out calzones with a clean towel so that they won't dry out while preparing the filling. In a non-stick skillet, place the walnuts, and cook over medium heat for 3-5 minutes or until lightly toasted and fragrant. Transfer the toasted walnuts to a small bowl and set aside to cool completely. In the same skillet, saute the broccoli and red pepper in the olive oil for 2 minutes to soften. Roughly chop the cooled walnuts. Add the walnuts, along with the remaining ingredients, to the skillet. Season to taste with salt and freshly ground black pepper, and saute the mixture an additional 2-3 minutes or until the vegetables are crisp tender. Remove the skillet from the heat, set aside, and allow the mixture to cool slightly.

Divide the filling evenly among the rolled out calzones, placing it on one half of each circle of dough and leaving a 1/2-inch border around the edge. Brush a little water around the edge of each circle of dough. Fold the dough over to enclose the filling, crimp the edges closed with your fingers, and then fold up the edges a 1/2-inch to form a decorative border. Transfer the filled calzones to a non-stick cookie sheet and bake at 450 degrees for 20 minutes or until golden brown. Allow the calzones to cool for a few minutes before serving. Can be served warm, cold, or at room temperature.

Yield: 4 Calzones

from the Vegan Chef

Tofu with onions & peppers

This is adapted from a more traditional recipe for pepper steak.

1/4 c. Bragg's liquid aminos (or low-sodium soy sauce)
1/4 c. vegetable broth
1 package extra firm tofu, frozen, then thawed & sliced into strips 2" x 1"x 1/4" thick
1/2 tsp. ground ginger, or use 1 tsp. fresh, chopped
2 tbsp. cornstarch
2 cloves garlic
1 (14 1/2 oz.) can whole or stewed tomatoes
1 c. thinly sliced onion
1 green pepper, cut in strips
2 tbsp. olive oil

Crush garlic cloves; mix with Bragg's or soy sauce, broth and ginger in a saucepan. Heat to boiling. Place tofu in bowl and marinate with soy sauce mixture for 30 minutes. Drain tofu (save marinade). Brown tofu on both sides in oil, set aside.
Drain tomatoes, saving liquid. Add tomatoes, onions and green peppers to pan. Combine tomato liquid with broth to equal 1 cup. Mix tomato liquid with marinade, stir in cornstarch and pour over vegetables in pan. Simmer, covered, 15 minutes stirring occasionally. Add hot pepper flakes or fresh black pepper to taste.

Serve with rice. 2-3 servings

Pumpkin Chocolate Chip Cupcakes with Cinnamon Icing

courtesy of Isa Chandra Moskowitz

1 cup canned pumpkin
1/3 cup oil
1 c granulated sugar
1/4 cup soy milk
1 tsp. vanilla extract
1 1/4 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
1/2 cup chocolate chips

1. preheat oven to 350.

2. in a med. bowl, stir together pumpkin, oil, sugar, soy milk and vanilla. Sift in the flour, baking powder, baking soda, cinnamon and salt. Stir together with a fork -- don't use a mixer, as it will make the batter gummy. Once well combined, fold in the chocolate chips.

3. Fill cupcake liners two-thirds full. Bake for 22 to 24 minutes. Transfer to a wire rack and let fullly cool before icing.

CINNAMON ICING
1/2 c. confectioners sugar
1/2 teaspoon ground cinnamon
2 T. margarine, melted
1 T. soy milk
1/2 tsp. vanilla extract

Place sugar & cinn. in small bowl. Add margarine, soy milk & vanilla and stir with a fork until smooth. Keep at room temp until ready to use. THe mix should look opaque and honey brown; if it's glistening a lot or looks too liquid, add a little conf. sugar.


Put the icing in a small sandwich bag and cut a hole in it (or use a pastry bag). Pipe icing on in stripes or zigzags or swirls.

CHOCOLATE NUTTIE SPREAD

prep time: 5 minutes + 2 hrs soaking time
makes: 1 cup

• 1 cup raisins
• 1 cup walnuts
• 2 tbsp cocoa powder
• 1 tsp instant de-caf

Soak raisins in 150 ml water for at least 2 hours. Together with other ingredients blend in a mixer until it resembles nice chocolate consistency. This one is soooo great that, supposing you make whole basket, it is possible, that there will be some left. In this case, cover tightly and refridgerate.

NOW: The best part is actual experimenting. You can make this spread 100 times and never make it the same. Here are some suggestions:

1. Add a teaspoon of rum or your favorite liquor.
   
2. For non-alcoholic version, add a few drops of vanilla essence.
   
3. I have used wallnuts and hazelnuts, but feel free to use any kind you have.


4. I have even used sunflower seeds instead of nuts.


5. Substitute prunes or other sour dried fruit instead of raisins.
   
6. Halve the amount of nuts and add coconut flakes.


7. Add a pinch of cinnamon, cardamom or nutmeg.

borrowed from http://www.burntmouth.com/2007_09_01_archive.html

Peach/mango/strawberry upside down cake

From the fabulous fatfreevegan.com blog, this cake is dangerously ambrosial... especially if instead of just peaches, you mix it up with equal parts frozen peaches, mangoes, and strawberries! The cake is moist with a wonderful crumb. It was baked in a 10-inch cast iron skillet, which I'm sure added to the carmelizing effect.

Dry ingredients:
1 1/2 cups unbleached white flour
2 teaspoons baking powder
1/2 tsp ginger
1/2 cup natural sugar (I used demerara for all the sugar in this recipe)
1/8 teaspoon salt

Liquid ingredients:
1 cup vanilla soy milk mixed with 1 teaspoon lemon juice
1/2 tsp vanilla extract
1 teaspoon lemon zest (or 1/4 teaspoon lemon extract)

4 cups peeled and sliced peaches
2 tablespoons natural, raw or brown sugar
1/4 cup natural, raw or brown sugar
2 tablespoons water

Preheat oven to 350.

Combine the dry ingredients in a medium-sized mixing bowl. Combine the liquid ingredients in a separate bowl. Set aside without mixing them together.

Combine the peaches with the 2 tablespoons of sugar. Wipe or spray a 10-inch, well-seasoned cast iron skillet with oil. (This step is very important if you want to be able to get the cake out of the pan.) Begin heating it and add the 1/4 cup (or more) of sugar and the water. Heat and stir until the sugar is completely melted. Continue to cook and stir until the mixture is bubbly and slightly reduced (but be careful not to burn it). Place the peaches on top of the sugar and remove from heat.

Add the liquid ingredients to the flour mixture, stirring briefly just to moisten. Pour and smooth the batter over the peaches, covering them entirely. Put the skillet into the oven (you may want to place a cookie sheet or foil on the shelf below it to catch drips) and bake until the sides of the cake pull away from the edges of the pan and a toothpick comes out clean (about 30-40 minutes).


Allow the cake to cool in the pan for about 15-30 minutes. Then, run a knife around the edges of the cake to loosen it from the pan. Place a large plate or serving platter over the top and invert the skillet. Remove the skillet carefully from the cake. Be sure to scrape any caramelized juices from the pan and smooth them over the peaches. Serve warm or at room temperature, alone or with vanilla non-dairy ice cream. Makes about 8 servings.

Here's the damage. Each serving (based on 8) provides 148 Calories (kcal); 1g Total Fat; (2% calories from fat); 2g Protein; 36g Carbohydrate; 0mg Cholesterol; 166mg Sodium; 2g Fiber. With the sugar and white flour, it's hardly health food, but it is loaded with fruit and is almost totally fat-free.

this is all directly from http://blog.fatfreevegan.com/2007/08/peach-upside-down-cake.html
where she also has some wonderful pictures of the process!

General Tao's Tofu

Seriously good food - open to experimentation. Warning: addictive. NOT low-fat.


Ingredients (use vegan versions):

1 box of firm tofu
egg substitute for 1 egg
3/4 cup cornstarch
vegetable oil for frying
3 chopped green onions
1 Tablespoon minced ginger
1 Tablespoon minced garlic
2/3 cup vegetable stock
2 Tablespoons soy sauce
4 Tablespoons sugar
red pepper to taste
1 Tablespoon sherry (optional)
1 Tablespoon white vinegar
steamed broccoli

Directions:

Drain, dry and cut tofu into 1 inch chunks. You can freeze tofu the night before to get a more chicken-like consistency, but it isn't necessary. Mix the egg replacer as specified on the box and add an additional 3 tablespoons water. Dip tofu in egg replacer/water mixture and coat completely. Sprinkle 3/4 cup cornstarch over tofu and coat completely. Watch out that the cornstarch doesn't clump up at the bottom of the bowl.

Heat oil in pan and fry tofu pieces until golden. Drain oil.

Heat 3 Tablespoons vegetable oil in pan on medium heat. Add green onions, ginger and garlic, cook for about 2 minutes. Be careful not to burn garlic. Add vegetable stock, soy sauce, sugar, red pepper and vinegar. Mix 2 Tablespoons water with 1 Tablespoon cornstarch and pour into mixture stirring well. Add fried tofu and coat evenly.

Serve immediately with steamed broccoli over your choice of rice.

Serves: 4

Preparation time: 30 Minutes

from http://vegweb.com/index.php?topic=8769.0

Black bean - chipotle chili with seitan

6 servings

      1 tb Canola oil
      1 md Yellow onion -- diced
      1    Green bell pepper -- seeded
           And diced
      2    Celery stalks -- chopped
      2    Garlic cloves -- minced
      1 cn Crushed tomatoes (28 oz)
      2 cn Black beans -- drained
           (15 oz ea)
    1/2 c  Water
    1/4 lb Prepared seitan -- diced*
      1    - 2 chipotle chilies --
           Seeded, minced*
      1 tb Chili powder
      1 tb Dried parsley
      1 tb Dried oregano
      2 ts Ground cumin
    1/2 ts Ground black pepper
    1/2 ts Salt

  Heat oil in large saucepan.  Add onion, bell pepper,
  celery and garlic; saute 5 to 7 minutes.  Stir in
  crushed tomatoes, beans, water, seitan, chipotle
  chiles and seasonings. Cook uncovered over low heat,
  stirring occasionally, about 25 minutes. Add water if
  necessary during cooking. Remove chili from heat; let
  stand 10 minutes before serving. Serve with warm bread
  and a dollop of low-fat yogurt if desired. Makes 6
  servings.

Note:  Chipotle chilies, or smoked
  jalapenos, are available dried or canned in adobo
  sauce, a pickling brine of tomato, vinegar and spices.
  To use dried chipotles, stem, seed and toast in a dry
  cast-iron skillet or on a baking sheet in a 250 degree
  oven 2 to 3 minutes. Transfer chilies to bowl; cover
  with hot water. Let stand until rehydrated, about 20
  minutes. Mince or puree with soaking liquid. Canned
  chipotles in adobo sauce can be seeded, and minced or
  pureed as desired.
  Per serving 289 cal, 19g prot, 2g fat, 55g carb, 0
  chol, 837 mg sod.

Spicy chickpea and spinach curry

This recipe uses dried chickpeas, which must be soaked at least 8 hours or overnight. Depending on their age, chickpeas can take more or less time to soften during cooking, so use the cooking time as a guideline, not a rule. Check the chickpeas occasionally — if they seem too dry, add additional water in 1/4 cup increments.

2 cups dried chickpeas, picked over
8 cups baby spinach leaves
2 (15-ounce) cans diced tomatoes
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon garam masala
1/2 teaspoon ground turmeric
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons fresh cilantro, chopped

In large bowl, combine chickpeas and enough cold water to cover by two inches. Cover and refrigerate 8 hours or overnight.

Drain chickpeas, then combine in slow cooker with 1 cup water. Cover and cook on high, stirring occasionally, until just tender, 3 to 4 hours. Add spinach, tomatoes and their juices, coriander, cumin, garam masala, turmeric, 1 1/2 teaspoons salt, and pepper. Reduce heat to low and cook 1 hour more. Sprinkle in remaining 1/2 teaspoon salt, stir in cilantro and serve.

from http://www.epicurious.com/recipes/food/reviews/237287

spaghetti sauce

I should say that I only cook from recipes the first time - after that I generally wing it, especially if it's something I make very frequently, like this spaghetti sauce. this was a receep that a fellow co-oper in urbana showed me how to make (thanks, katia!) and it's sorta morphed from there. a cool thing about it: it makes a great soup, too - just add broth. it can be made vegan, by not using the reggiano 'bones' (which are optional anyway).

all measures are approximate. this can be frozen, doubled, tripled, halved, and generally abused without noticeable damage.

L can stewed tomatoes or crushed tomatoes - or some of each, whatever (you can use fresh but the organic ones are awesome)
L can tomato sauce (and I do mean L)
3 onions, roughly chopped
1 whole pkg frozen chopped spinach
2 (or more, to taste) minced-up chipotles in adobo
2 tsp crushed chili pepper flakes
a whole load of garlic (ok, ok, about 4 cloves, minimum)
a couple parmigiano reggiano 'bones' (the dried up rind of the cheese - whole foods sells these for something like thirty cents, so I buy'em and freeze'em)
1 red or green pepper, diced
some oregano
olive oil
pasta
parmigiano reggiano, shaved or grated fresh (get that green box away from me, blech!)
a nice touch, but not crucial: minced orange zest

1. carmelize onions in a little olive oil, sweet & slow, adding garlic for a minute toward the end. you can also reserve some chopped onion to add later - it will add a different flavor.

2. add everything else except the pasta and parmigiano. simmer for as long as you want, but at least an hour... this is where a crock pot comes in handy.

3. eat. freeze leftovers.

Vegan pie crust

from http://www.vegfamily.com/vegan-recipes/desserts/vegan-pie-crust.htm

Submitted by VegFamily Staff

Ingredients:

• 3 cups whole wheat pastry flour
• 1 teaspoon salt
• ¾ cup margarine
• 5 to 6 tablespoons cold water

Directions:

1. In a medium bowl with fork, lightly stir together flour and salt.
2. With pastry blender or two knives used scissor fashion, cut in margarine until mixture resembles coarse crumbs.
3. Sprinkle in cold water, a tablespoon at a time, mixing lightly with a fork after each addition until pastry just holds together.
4. With hands, shape pastry into ball (if it's a hot day you may have to refrigerate the dough for 30 minutes or so).
5. For a two crust pie, divide pastry into 2 pieces, one slightly larger, and then gently shape each piece into a ball.
6. On lightly floured surface with lightly floured rolling pin, roll larger ball into a 1/8 inch thick circle, 2 inches larger all around than pie plate.
7. Roll half of circle onto rolling pin; transfer pastry to pie plate and unroll, easing into bottom and side of plate. Fill as recipe directs.
8. For top crust, roll smaller ball as for bottom crust; with sharp knife, cut a few slashes or a design in center of circle; center over filling in the bottom crust.
9. With scissors or sharp knife, trim the pastry edges, leaving 1 inch overhang all around the pie plate rim.
10. Fold overhang under; pinch a high edge. Bake pie as recipe directs.

Tofu Curry

from http://www.llu.edu/news/healthy/recipes/tofu-curry.html

1 pound firm tofu, cut into 1"-thick slabs
1 1/2 teaspoons peanut or canola oil
4 teaspoons minced garlic (4 cloves)
4 teaspoons minced peeled ginger root
1 teaspoon red pepper flakes (optional)
1 teaspoon ground turmeric
1 teaspoon fennel seeds
1 teaspoon oregano
1 teaspoon ground coriander
1/4 teaspoon ground cumin
1 1/2 cups coarsely chopped onions (2 medium)
4 tomatoes, peeled, seeded, and diced, or
1 28-ounce can drained, seeded, and diced tomatoes
2 tablespoons unsweetened light coconut milk
3 1/2 cups cauliflower florets (1/2 pound)
2 cups fresh or frozen (not thawed) peas
1/4 cup plain nonfat yogurt
1/8 teaspoon salt
1 tablespoon chopped fresh cilantro (optional)

Press tofu slabs between paper towels to remove excess moisture. Cut into 1/2 inch cubes. Set aside. In a large saucepan or stockpot, heat oil over medium heat. Add garlic, ginger, red pepper flakes, turmeric, fennel, oregano, coriander, and cumin. Saute for 20 seconds or until fragrant. Reduce heat to low, add onions, and cook, stirring, for 4 to 5 minutes or until onions softened.

Stir in tomatoes, coconut milk, and 2 tablespoons of water; cook, stirring, for 5 to 7 minutes, or until most of the liquid has evaporated. Add tofu and cauliflower and cook, covered, for 12 to 15 minutes or until cauliflower is almost tender. Add peas, cover, and cook for 3 minutes, stirring once or until the peas are tender. Remove from
heat, stir in yogurt, and season to taste with salt. Serve over brown rice. Garnish with cilantro. Serves 6.

Hummus

from http://pure-research.net/organic/recipes/vegan-flatbread.html

2 cups cooked garbanzo beans / chic peas, drained (set some juice aside for later) 1/3 cup sesame tahini 1 tbsp fresh lemon juice 3 tbsp bragg's liquid aminos 3-4 fresh basil leaves 1 clove garlic combine all ingredients in a blender and start on a low setting working up to full blend - pulse if needed, and use a spatula to scrape the edges and mix the bottom blended stuff with the top... add the drained bean juice as needed to get the right consistency - not too thick not too thin... when thoroughly blended, pour in a container or bowl and refrigerate for at least an hour... serve with fresh veggies

Vegan flatbread

from http://pure-research.net/organic/recipes/vegan-flatbread.html

this recipe was synthesized from a few others found in various vegan search efforts that didn't quite come out right - trying to find a good recipe for vegan naan bread, for pita breads, and pizza crust... so this is a mixup that makes a really really tasty flatbread that has a wide array of applications... the basic bread recipe can go either direction - add cinnamon nutmeg and more sugar to make a desert bread or add some garlic and your favorite herbs to the mix... fresh cilantro or fresh parsley with garlic is AWESOME, as well as fresh rosemary and a little extra olive oil... get creative - its really just a simple whole wheat flatbread, and when you get it just right, they turn out to be perfect little pocket breads for stuffing with anything you can think of...

The Bread:

2 cups water 1 tbsp baking yeast 1 tbsp sugar 2 cups ww flour 2 cups white flour (or use all whole wheat if desired) 1 tsp baking powder 2 tsp sea salt 1 tbsp egg replacer with 4 tbsp. of the water - mixed 1 tbsp lemon juice 1 clove garlic - crushed fresh or dried herbs of choice heat the water to lukewarm and place in a big bowl (you should be able to stick your finger in the water very comfortably without it getting too hot - if it doesnt burn your finger it wont kill the yeast), add sugar and stir well with a whisk, sprinkle yeast, stir gently to dissolve it, then cover the bowl and let stand for 10 minutes until its nice and foamy... mix flours, baking powder, & sea salt - then add lemon juice, egg replacer, garlic, and the yeast mixture, stirring well and adding more flour if needed... turn onto a floured counter and knead 100 strokes... place it back in a bowl, cover it with a clean towel or a plate, and let it set in the fridge for 1 hour or more... divide dough into about 16 pieces, roll into rounds (about 1/4 inch high and 6 inches in circumference) with a rolling pin - note: its easiest to keep your rolling pin floured and the counter/board/table you are rolling on very lightly floured, so the dough slightly sticks to the board and you can roll it evenly... place a few rounds each on a cookie sheet and broil/grill for about 2 minutes on each side... if you have an electric oven, broiling on each side can be up to 4 minutes - just keep a very close eye on them - when they get a nice light brown they are ready to flip... remove from oven & cool before chowing down...

Samosa Recipe from Madhur Jaffrey's "Indian Cooking"

copied from http://www.mit.edu:8001/people/wchuang/cooking/recipes/Indian/Samosas.txt

For the pastry:

   2 cups flour
   1/2 tsp salt
   4 Tbsp oil
   4 Tbsp water

For the stuffing:

   4-5 medium potatoes, boiled in their jackets and allowed to cool
   4 Tbsp oil
   1 medium onion, peeled and finely chopped
   1 cup (175 g) shelled peas
   1 Tbsp finely grated peeled fresh ginger
   1 fresh hot green chilli, finely chopped
   3 Tbsp very finely chopped fresh green coriander (cilantro)
   3 Tbsp water
   1 1/2 tsp salt
   1 tsp ground coriander seeds
   1 tsp garam masala
   1 tsp ground roasted cumin seeds
   1/4 tsp cayenne pepper
   2 Tbsp lemon juice
   oil for deep frying

Sift the flour and salt into a bowl.  Add the 4 tablespoons on oil
and rub it in with your fingers until the mixture resembles coarse
breadcrumbs.  Slowly add about 4 tablespoons water -- or a tiny bit
more -- and gather the dough into a stiff ball.

Empty the ball out on to clean work surface.  Knead the dough for
about 10 minutes or until it is smooth.  Make a ball.  Rub the ball
with about 1/4 teaspoon oil and slip it into a plastic bag.  Set
aside for 30 minutes or longer.

Make the stuffing.  Peel the potatoes and cut them into 1/4 inch dice.
Heat 4 tablespoons oil in a large frying pan over a medium flame.
When hot, put in the onion.  Stir and fry until brown at the edges.
Add the peas, ginger, green chilli, fresh coriander (cilantro), and
3 tablespoons water.  Cover, lower heat and simmer until peas are
cooked.  Stir every now and then and add a little more water if the
frying pan seems to dry out.

Add the diced potatoes, salt, coriander seeds, garam masala, roasted
cumin, cayenne, and lemon juice.  Stir to mix.  Cook on low heat for
3-4 minutes, stirring gently as you do so.  Check balance of salt and
lemon juice.  You may want more of both.  Turn off the heat and allow
the mixture to cool.

Knead the pastry dough again and divide it into eight balls.  Keep 7
covered while you work with the eight.  Roll this ball out into a
7 inch (18 cm) round.  Cut it into half with a sharp, pointed knife.
Pick up one half and form a cone, making a 1/4 inch wide (5 mm),
overlapping seam.  Glue this seam together with a little water.  Fill
the cone with about 2 1/2 tablespoons of the potato mixture.  Close
the top of the cone by sticking the open edges together with a little
water.  Again, your seam should be about 1/4 inch (5 mm) wide.  Press
the top seam down with the prongs of a fork or flute it with your
fingers.  Make 7 more samosas.

Heat about 1 1/2 to 2 inches (4-5 cm) of oil for deep frying over a
medium-low flame.  You may use a small, deep, frying pan for this or
an Indian karhai.  When the oil is medium hot, put in as many samosas
as the pan will hold in a single layer.  Fry slowly, turning the
samosas frequently until they are golden brown and crisp.  Drain on
paper towel and serve hot, warm, or at room temperature.

Hominy, tomato, and chili soup

Perfect - filling, nutritious, really tasty!
from http://www.epicurious.com/recipes/food/views/107844

Tostadas caseras — corn tortillas that have been seasoned and fried — can be found with the tortillas in most supermarkets. The soup can be made one day before serving.

Servings: Makes 6 servings.

1 teaspoon cumin seeds

2 tablespoons olive oil
1 cup finely chopped white onion
1 large fresh Anaheim chili,* stemmed, seeded, chopped (about 1/2 cup)
2 garlic cloves, minced
1 dried New Mexico chili,** stemmed, seeded, torn into small pieces
1 teaspoon dried Mexican oregano
4 cups vegetable broth
1 14- to 15-ounce can golden hominy, drained
1 14- to 15-ounce can diced tomatoes in juice
1/3 cup finely crushed tostadas caseras or corn chips
1 to 2 tablespoons fresh lime juice

Toast cumin seeds in heavy small saucepan over medium heat until beginning to darken in color, stirring often, about 3 minutes. Cool 10 minutes. Enclose in plastic bag and crush with hammer or mallet.

Heat oil in heavy large saucepan over medium-high heat. Add onion, Anaheim chili, and garlic. Sauté until onion is translucent, about 5 minutes. Add New Mexico chili, oregano, and cumin seeds. Stir 2 minutes longer. Add broth, hominy, tomatoes with juices, and tostadas caseras. Bring soup to boil; reduce heat to medium-low, cover, and simmer until dried chili is very soft and flavors blend, about 45 minutes. Season soup with salt and pepper, then lime juice to taste. (Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm soup before serving.) Ladle soup into bowls.

*Also known as a California chili; available at Latin American markets and many supermarkets.
**Available at Latin American markets and some supermarkets.

Peach chutney

Really easy and can be frozen, then thawed, without affecting texture or taste. Add crushed red pepper flakes for a piquant taste.

from http://www.epicurious.com/recipes/food/views/106974
Servings: Makes about 4 cups.

4 green onions, chopped
1/4 cup dried currants
1 tablespoon Sherry wine vinegar (I use balsamic or red wine vinegar, instead)
2 teaspoons grated peeled fresh ginger
1 3/4 pounds peaches (about 4 medium), peeled, halved, pitted

Combine onions, currants, vinegar, and ginger in medium bowl. Cut peaches into 1/3-inch cubes. Add to onion mixture and toss to coat. Cover; chill at least 1 hour and up to 6 hours, tossing occasionally.

Fennel-scented spinach and potato samosas

Consider these a labor of love - you'll love them! Adapted from http://www.epicurious.com/recipes/food/views/13008

Servings: Makes 25 samosas, serving 6 as a side dish.

1/2 pound red potatoes
(about 5, each about 2 inches in diameter)
1 tablespoon fennel seeds
1 tablespoon ground cumin
1/2 teaspoon turmeric
1/4 cup vegetable oil
1 onion, chopped
3 small serrano or jalapeño
chilies, chopped fine (wear rubber gloves)
a 2-inch piece fresh gingerroot, peeled and grated fine
3 garlic cloves, minced
1 pound fresh spinach, coarse stems discarded and leaves washed well and drained (about 3 cups packed) (or use frozen)
ten 17- by 12-inch phyllo sheets, thawed if frozen, stacked between 2 sheets wax paper and covered with a kitchen towel
1/2 cup vegan margarine, melted

Garnish: fresh mint sprigs
Accompaniment: mint chutney (I've used my own peach chutney, or just Major Gray's - it's a matter of personal preference).

In a saucepan simmer potatoes in salted water to cover until barely tender, about 12 minutes, and drain in a colander. Cut potatoes into 1/4-inch dice. In a heavy skillet dry-roast fennel seeds, cumin, and turmeric over moderate heat, stirring occasionally, until fragrant and several shades darker, about 2 minutes, being careful not to burn them. Add oil, onion, chilies, gingerroot, and garlic and cook, stirring, until onion is softened. Add potatoes and spinach and sauté over moderately high heat, stirring, until spinach is wilted but still bright green, about 2 minutes. Season filling with salt and pepper and cool. Filling may be made 1 day ahead and chilled, covered.

Preheat oven to 400° F. and lightly grease a baking sheet.

On a work surface arrange 1 phyllo sheet with a long side facing you and brush lightly with some butter. Top with a second phyllo sheet and brush lightly with butter. Cut stacked phyllo crosswise into 5 strips, each 12 by about 31/2 inches. Put 2 teaspoons filling near one corner of each strip and fold corner of phyllo over to enclose filling and form a triangle. Continue folding strip, maintaining triangle shape. Put samosa, seam side down, on baking sheet and cover with plastic wrap. Make 24 more samosas with remaining phyllo and filling in same manner. Samosas may be prepared up to this point 6 hours ahead and chilled, covered. Bake samosas in middle of oven until golden brown, about 10 minutes.

Garnish samosas with mint and serve warm with chutney.

Makes 25 samosas, serving 6 as a side dish.

Lime soup with tortilla strips

Note: this is adapted from the Epicurious recipe for lime soup with tortilla strips and chicken, http://www.epicurious.com/recipes/food/views/103761.
I've made this with and without chicken, and find the recipe terrifically adaptable. Use strips of tofu, seitan, and/or slices of fresh ripe avocado in the place of chicken!

Bon Appétit | August 2000 Makes 6 servings.

1 cup plus 2 tablespoons olive oil
2 6-inch corn tortillas, cut into strips

6 cups vegetable broth (I use homemade stock for this)
2 tablespoons minced fresh cilantro
1 tablespoon minced fresh oregano
1 teaspoon apple cider vinegar
1/2 teaspoon ground cumin
1 to 2 tablespoons fresh lime juice

1/2 cup chopped seeded tomato
1/2 cup chopped green bell pepper
1/2 cup chopped white onion

6 lime slices

Heat 1 cup oil in medium skillet over medium heat. Working in batches, add tortilla strips; fry until golden, about 2 minutes. Transfer to paper towels; drain. Mix broth and next 4 ingredients in large saucepan; bring to boil. Reduce heat; simmer 15 minutes. Add lime juice; season with salt and pepper. (Tortilla strips and soup can be made 1 day ahead. Store strips airtight at room temperature. Cover soup and chill; rewarm before continuing.)

Meanwhile, heat remaining 1 tablespoons oil in heavy large skillet over medium-high heat. Add tomato, bell pepper and onion. Sauté about 2 minutes longer.

Place 1 lime slice in each of 6 bowls. Ladle soup over. Mound tortilla strips in center of each.

Vegan Cake

Serves 9

Almond milk and maple syrup are the keys to this delectable treat. Perfect with Vegan Cocoa Glaze. To make a double layer cake or 9x13 pan, simply double the recipe.

• 1 1/2 teaspoons egg replacer (such as Ener-G Egg Replacer)
• 1 cup almond or organic soy milk
• 1/2 cup pure maple syrup
• 1/4 cup expeller pressed canola oil
• 2 teaspoons white or apple cider vinegar
• 1/2 teaspoon vanilla extract
• 1 cup unbleached organic white flour
• 1/2 cup organic whole wheat pastry flour
• 2 teaspoons baking powder
• 1/4 teaspoon sea salt
• 1/4 teaspoon baking soda

Preheat oven to 350°F. Spray and flour a 9x9-inch round or square cake pan using olive or canola oil spray. Set aside. In a large bowl whisk together the egg replacer, almond or soy milk, canola oil, vinegar, and vanilla until completely combined. In a separate bowl, mix white flour with pastry flour, baking powder, salt, and baking soda. Add to liquid ingredients stirring to combine. Pour batter into prepared pan. Bake approximately 35 to 40 minutes or until done when tested with a toothpick.

Nutrition Info

Per serving (72g-wt.): 170 calories (60 from fat), 7g total fat, 0g saturated fat, less than 1g dietary fiber, 2g protein, 27g carbohydrate, 0mg cholesterol, 230mg sodium

from http://www.wholefoodsmarket.com/recipes/dessert/cake_vegan.html

Quick Vegan Biscuits

INGREDIENTS:

• 2 cups flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 4 tbsp margarine
• 3/4 cup soy milk

PREPARATION:

Pre-heat the oven to 450 degrees.

Put all the dry ingredients into a bowl. Using a fork, blend the margarine into the dry ingredients until the mixture breaks down into fine particles.

Add the soy milk and stir until the particles cling together.

Turn out onto a floured bread board or countertop and knead for 1 to 2 minutes or until the dough is smooth. Add more flour as needed if the dough is sticky.

With a rolling pin, roll the dough out to about 1/2 inch thickness. Cut into rounds (a drinking glass works well), place on an ungreased cookie sheet and bake for 12 to 15 minutes. Serve hot.

from http://vegetarian.about.com/od/breakfastrecipe1/r/quickbuscuits.htm

Healthy Vegan Biscuit Mix Recipe

"Similar results to that big name-brand mix, with much less fat and no trans fats or saturated fats." - from http://www.goodbaker.com/free-recipes-biscuit-mix.html

Ingredients:

• 4 cups whole wheat pastry flour
• 2 teaspoons sea salt
• 2 tablespoons Sucanat (reduce or eliminate if desired)
• 4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cream of tartar
• 2 teaspoons crushed nutritional yeast flakes (optional)
--
• 6 tablespoons canola oil (3 fl oz)
• 1-1/2 cups soymilk mixed with 2 teaspoons vinegar
• 1 tablespoon melted vegan margarine, optional

Directions:

- Preheat oven to 425 degrees.
- Whisk together dry ingredients in a large bowl.
Drizzle in canola oil, and mix until small crumbs form.
Pour in clotted soy milk and stir just until combined, do not overmix.
Handle gently, do not overknead.
- Gently roll out to 1/2 inch thickness. Cut into 12 biscuits using a biscuit cutter or a glass.
Brush the tops with melted margarine, if desired.
- Bake on a parchment-lined cookie sheet for 10 minutes or until browned.
(Do not let biscuits touch.)

Vegan black bean soup

"Easy to make, thick, hearty soup with a zesty flavor."

PREP TIME	15 Min
COOK TIME	30 Min
READY IN	45 Min

Serves 6 (note that serving size can be adjusted on the site: http://allrecipes.com/Recipe/Vegan-Black-Bean-Soup/Detail.aspx )

INGREDIENTS

• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 stalk celery, chopped
• 2 carrots, chopped
• 4 cloves garlic, chopped
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 pinch black pepper
• 4 cups vegetable broth
• 4 (15 ounce) cans black beans
• 1 (15 ounce) can whole kernel corn
• 1 (14.5 ounce) can crushed tomatoes

DIRECTIONS

1. Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil.
2. Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.

Fresh peach chutney

Servings: Makes 2 1/2 cups.

1/2 cup cider vinegar
1/2 cup loosely packed brown sugar
1/2 cup white sugar
1 large sweet red pepper, seeded, diced 1/4 inch, about 1/2 cup
1 small white onion, peeled and diced, about 1/2 cup
1 small jalapeño pepper, seeded and diced, 2 tablespoons
1/3 cup white raisins
1 tablespoon finely chopped garlic
1 tablespoon grated ginger
1/2 teaspoon salt
1 1/2 pounds firm, fresh peaches, blanched to remove the skin, pit removed, sliced into wedges

Put the vinegar and both sugars into a non-reactive pot, place over medium heat and bring to a boil. Add the red pepper, onion, jalapeño, raisins, garlic, ginger, salt and simmer 10 minutes. Add the peach segments and simmer an additional 5-10 minutes. If the peaches are still firm allow to cook several minutes more. If you would like the syrup thicker you may also allow to cook for a minute or two to reduce liquid.

Remove from the heat and allow to cool for 15 minutes in the pot. Serve at room temperature. Transfer all excess to a clean container and refrigerate, covered, for up to one week.

from: http://www.epicurious.com/recipes/food/views/102309

Notes: I used super-ripe (and very delicious) peaches, but could use peaches canned in their own juice. I like the peaches chopped up rather than sliced. Also, this freezes well, so it can be packed in small containers and thawed as needed. I did find this needs to cook down a lot more than what's called for. This is great on curries!

Quinoa-guts

This is a slight modification of Amy Ahmer's recipe (posted to Fatfree
on 11/30/93), which has become one of our family favorites. Amy's
husband called the recipe "guts cause that's what he says it looks
like". Don't let the name put you off -- this is delicious.

Guts

1 cup dry quinoa
1 15 oz can diced tomatoes and green chilis (or 1 can of diced
       tomatoes plus 1 small can of diced green chilis -
       Amy's recipe did not include green chilis)
1 15 oz can beans (pinto, black, or kidney), rinsed
1 15 oz can hominy (white or yellow), rinsed
1/2 tsp powdered garlic
1/2 tsp powdered onion
1 tsp dried parsley
1 tsp dried basil
1/2 tsp dried thyme
1/2 tsp salt (you might prefer more)

Rinse quinoa thoroughly (it will taste bitter if you don't) and cook,
covered, on low heat for 15 minutes in 2 cups boiling water. Stir in
tomatoes and chilis, beans, hominy, herbs and spices and heat
thoroughly. Serve.

You can use fresh onion and garlic, and fresh herbs if you prefer.
The beauty of the recipe above is that it only takes about 20 minutes
from start to table.

posted here: http://www.fatfree.com/recipes/grains/quinoa-guts

kwvegan vegan

Quick Spinach and Chickpea Curry

Recipe By :Susan Voisin
Serving Size : 6

1 small onion -- chopped fine
1 clove garlic -- minced
15 ounces chickpeas, cooked -- (or 1 can)
1 10-ounce can tomatoes with green chilies
1 10-ounce package frozen spinach -- (chopped spinach) thawed
2 -3 teaspoons garam masala
1 teaspoon salt (optional)

In a non-stick skillet over medium heat, sauté the onion, stirring constantly, until it is just beginning to brown. Add the garlic and cook one minute more (you may add a tbsp of water if needed to prevent sticking).

Add the chickpeas, tomatoes, spinach, garam masala, and salt. Stir and cook for at least 15 minutes to allow flavors to blend. Serve over rice or other grain.

- - - - - - - - - - - - - - - - - - -

Per serving: 142 Calories (kcal); 2g Total Fat; (12% calories from fat); 8g
Protein; 25g Carbohydrate; 0mg Cholesterol; 585mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates

from http://www.fatfreevegan.com/beans/quick_curry.shtml

Creamy Curried Veggies

	Rich and full of flavor, this dish is at its best when served over rice.
	Ingredients: 1 large onion, sliced 2-6 cloves garlic, minced 1-3 large carrots, diced 2 tbsp olive oil 1 medium potato, cubed 1 1/2 cups cauliflower florets, sliced 6-8 mushrooms, sliced 1 tbsp curry powder 1/2 tsp cumin 1/2 tsp turmeric pinch of cayenne pepper 1 cup coconut milk or soy milk 1 cup peas 3 tbsp Braggs or soy sauce 1. In a large saucepan, sauté the onions, garlic, and carrots in oil on medium-high heat until the onions become translucent. Add the vegetables, curry, cumin, turmeric, and cayenne, stirring often so they don't stick to the pan, cooking for 2-4 minutes. Add the milk, cover, and reduce the heat to medium-low. Simmer for 10-20 minutes, stirring occasionally, until potatoes can be pierced easily with a fork. Stir in the peas and Braggs (or soy sauce), and cook uncovered on medium-high heat stirring constantly until the liquid has thickened. 2. Serve over rice or noodles Note: you can use whatever vegetables you have kicking around (e.g., spinach, kale, green onions). Makes 4 servings. from How it all vegan, reprinted on http://babyfit.sparkpeople.com/pregnancy-recipes.asp?id=399

Red Bean-Chipotle Burgers

These are fabulous! They reheat to perfection in the microwave, and freeze without affecting the quality. Wonderful with chili relish, onion, vegannaise, and tomato on whole wheat.

These bean and grain-based burgers may not taste like meat, but they're a delicious meal in their own right. Use as much or as little chipotle peppers as you like; the flavor can be a subtle smokiness or a raging inferno!

1 small onion, peeled and cut into quarters
1 clove garlic
1 16-ounce can light-red kidney beans, drained and rinsed
1/2 cup oatmeal, uncooked
1/2 cup cooked brown rice
1-3 teaspoons chopped chipotles (from canned chipotles), to taste
1 tablespoon tomato paste
1/2 teaspoon salt (optional for salt-free diets)
1/4 teaspoon oregano
1/4 teaspoon thyme
1/8 cup flour (I used white whole wheat but you may use gluten-free flour)

Preheat oven to 425 F.

Put the onion and garlic into a food processor and pulse to chop coarsely. Add the beans and process until coarsely chopped. Add the remaining ingredients and process until well blended--just slightly more chunky than refried beans.

Spray a non-stick cookie sheet or silicone baking mat lightly with canola oil. Use a spoon to scoop the burger mixture onto the baking sheet, smoothing it into six patties. (It is easiest to do this by making six "piles" of beans and using the spoon to smooth the top and round the edges of the patties.) Bake for about 15 minutes. When the bottoms are lightly browned and beginning to get crisp, turn the burgers and cook for 10-15 more minutes, until the other side is brown. Do not overcook or they will be tough!

Serve immediately with accompaniments as desired. These keep well in the fridge and can be reheated for a quick lunch.

Makes 6 burgers. Each contains 124 Calories (kcal); 1g Total Fat; (6% calories from fat); 6g Protein; 24g Carbohydrate; trace Cholesterol; 465mg Sodium (288mg without salt); 4g Fiber.

from http://blog.fatfreevegan.com/2007/01/red-bean-chipotle-burgers.html

Vegan Cornbread

Submitted by Isa
prep time: 10-15 minutes | cooking time: 30-35 minutes | makes 12-16 squares
This is a delicious basic vegan cornbread. It is moist and crunchy and corntastic. It is not a sweet bread, but a bread to be savored with soup or smothered with guacamole. For best results, use old-fashioned cornmeal. (my note: chopped up jalapenos are great in this!)

Ingredients
2 cups cornmeal
1 cup unbleached all-purpose flour
2 teaspoon baking powder
1/3 cup canola oil
2 tablespoons maple syrup
2 cups soymilk
2 teaspoons apple cider vinegar
1/2 teaspoon salt

Directions
Preheat oven to 350, line a 9x13 baking pan with parchment paper or spray the bottom lightly with non-stick cooking spray.

In a medium bowl, wisk together the soymilk and the vinegar and set aside.

In a large bowl, sift together the dry ingredients (cornmeal, flour, baking powder and salt).
Add the oil and maple syrup to the soymilk mixture. Wisk with a wire wisk or a fork until it is foamy and bubbly, about 2 minutes.

Pour the wet ingredient into the dry and mix together using a large wooden spoon or a firm spatula. Pour batter into the prepared baking pan and bake 30-35 minutes, until a toothpick inserted into the center comes out clean. Slice into squares and serve warm or store in an airtight container.
http://www.theppk.com/recipes/dbrecipes/index.php?RecipeID=39

Vegan Flatbread

2 cups water

1 tbsp baking yeast

1 tbsp sugar

2 cups ww flour

2 cups white flour (or use all whole wheat if desired)

1 tsp baking powder

2 tsp sea salt

1 tbsp egg replacer with 4 tbsp. of the water - mixed

1 tbsp lemon juice

1 clove garlic - crushed

fresh or dried herbs of choice

heat the water to lukewarm and place in a big bowl (you should be able to stick your finger in the water very comfortably without it getting too hot - if it doesnt burn your finger it wont kill the yeast), add sugar and stir well with a whisk, sprinkle yeast, stir gently to dissolve it, then cover the bowl and let stand for 10 minutes until its nice and foamy... mix flours, baking powder, & sea salt - then add lemon juice, egg replacer, garlic, and the yeast mixture, stirring well and adding more flour if needed... turn onto a floured counter and knead 100 strokes... place it back in a bowl, cover it with a clean towel or a plate, and let it set in the fridge for 1 hour or more... divide dough into about 16 pieces, roll into rounds (about 1/4 inch high and 6 inches in circumference) with a rolling pin - note: its easiest to keep your rolling pin floured and the counter/board/table you are rolling on very lightly floured, so the dough slightly sticks to the board and you can roll it evenly... place a few rounds each on a cookie sheet and broil/grill for about 2 minutes on each side... if you have an electric oven, broiling on each side can be up to 4 minutes - just keep a very close eye on them - when they get a nice light brown they are ready to flip... remove from oven & cool before chowing down...

from http://pure-research.net/organic/recipes/vegan-flatbread.html

Kung Pao Tofu

Ingredients

12 ounces firm tofu, drained and patted dry
4 tablespoons vegetable oil
1/4 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons dry sherry
2 tablespoons sesame oil
1 tablespoon sugar
1 teaspoon crushed red pepper flakes
1 tablespoon cornstarch mixed with 2 tablespoons water
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrot
1 cup halved sugar snap peas
1 cup diced zucchini
1/2 cup quartered water chestnuts
4 garlic cloves, minced
6 scallions, white and light green parts only, cut into 1/2-inch pieces
1/2 cup roasted peanuts

Cooking Instructions

Cut the tofu into bite-sized cubes. Heat 2 tablespoons of the vegetable oil over medium-high heat and add the tofu. Fry the tofu, turning every couple of minutes, until golden on all sides. Drain on paper towels.

In a small bowl, mix together the soy sauce, rice vinegar, sherry, sesame oil, sugar, crushed red pepper and cornstarch.

Heat the remaining 2 tablespoons of oil in a large wok or skillet over medium-high heat. Add the onion, celery and carrot and cook, stirring frequently, for 5 minutes. Add the snap peas, zucchini, water chestnuts, garlic and scallions and cook for another 2 to 3 minutes. Add the fried tofu, roasted peanuts and sauce and cook for another minute or until sauce is thickened. Serve with steamed white rice.

Makes 4 servings

black bean chili with butternut squash and swiss chard

Adapted slightly from a recipe at Epicurious

Top with chopped fresh cilantro & red onions if you like.

Servings: Makes 4 main-course servings.

2 tablespoons olive oil
2 1/2 cups chopped onions
3 garlic cloves, chopped
2 1/2 cups 1/2-inch pieces peeled butternut squash
2 tablespoons chili powder
2 teaspoons ground cumin
3 15-ounce cans black beans, rinsed, drained
2 1/2 cups vegetable broth
1 14 1/2-ounce can diced tomatoes in juice
3 cups (packed) coarsely chopped Swiss chard leaves (from 1 small bunch)

Heat oil in heavy large pot over medium-high heat. Add onions and garlic; sauté until tender and golden, about 9 minutes. Add squash; stir 2 minutes. Stir in chili powder and cumin. Stir in beans, broth, and tomatoes with juices; bring to boil. Reduce heat and simmer, uncovered, until squash is tender, about 15 minutes. Stir in chard; simmer until chard is tender but still bright green, about 4 minutes longer. Season to taste with salt and pepper. Ladle chili into bowls and serve.

Tasty Breaded Seitan

Original recipe yield:
4 servings

PREP TIME	10 Min
COOK TIME	10 Min
READY IN	20 Min

INGREDIENTS

• 1 (8 ounce) package seitan
• 1/3 cup nutritional yeast
• 1 teaspoon garlic powder
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/8 teaspoon ground black pepper
• 2 tablespoons tamari
• 2 tablespoons vegetable oil

DIRECTIONS

1. In a small bowl, combine nutritional yeast, garlic powder, coriander, cumin, and black pepper. Dip seitan in tamari, then in the yeast and spice mixture. Set aside.
2. Heat oil in a skillet over medium heat. Fry seitan in batches until browned on all sides.

note: amounts can be changed on the site - http://allrecipes.com/Recipe/Tasty-Breaded-Seitan/Detail.aspx