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