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