Vegan receipes / recetas veganas / recettes végétaliennes

Pizza vegetariana

INGREDIENTES:
- 3 tazas de harina
- 3/4 taza de agua tibia aproximadamente
- 1cdta. De sal fina
- 30 grs. De manteca
- 1/2 cda. De levadura
- 1 cda. De azúcar
- 2 cdas. De harina
- 1/2 taza de agua tibia

Relleno

- 2 espinacas
- 1 ají colorado
- 1 cebolla grande
- 2 dientes de ajo
- 1/2 taza de aceite
- 2 cdas. De queso rallado
- 2 huevos
- sal y pimienta a gusto
- 200 grs. De queso muzzarella
PREPARACIÓN:
Poner en un recipiente chico, de plástico o de vidrio la levadura,gregarle el azúcar ,el agua tibia y revolver con palita de madera , añadir las 2 cdas. De harina y volver a revolver. Dejar que leve unos 10 minutos.
Aparte poner en un bols la harina y la sal ,incorporar la manteca bien blanda y ayudándonos con las manos ir integrándola a la harina.verter parte del agua tibia y revolver,volcar la levadura e ir formando una masa agregandole el agua que sea necesaria hasta formar una masa de consistencia blanda.Amasar bien hasta lograr que no se pegue en la mesada.Dejarla levar dentro del bols tapado con un repasador durante 1/2 hora más o menos.

Relleno

Se lavan bien las hojas de espinacas ,se pica bien chiquito la cebolla y el ají y se ponen a rehogar en una cacerola con un poco de aceite,enseguida se le agrega las espinacas picadas, y los ajos picados. Se tapa la cacerola y se deja cocinar hasta que la espinaca se marchite. S e retira del fuego y se escurren un poco, se le agrega a esta preparación el queso rallado,los huevos y sal y pimienta a gusto.

Una vez que la masa esté levada se estira con el palote y se pone sobre una asadera bien aceitada. Cubrir la masa con la preparación anterior y rociar con un chorrito de aceite de oliva. Llevar a horno caliente hasta que este casi cocida,Retirarla un momento para cubrirla con el queso muzzarella y terminar la cocción.
Es realmente deliciosa.

Sopa vegetariana

INGREDIENTES:
- 1 cebolla
- 1 diente de ajo
- 2 puerros
- 1 tomate
- 3 zanahorias
- 3 ramas de apio
- 1 repollo
- 1/4 kg. de chauchas
- 2 papas
- 2 batatas
- 1 zapallo
- 2 zapallitos verdes
PREPARACIÓN:
Colocar en una cacerola cantidad suficiente de agua con sal gruesa, 1 cebolla partida, 1 diente de ajo, 2 puerros cortados en tiras, 1 tomate pelado y sin semillas, 3 zanahorias, 3 ramas de apio, el corazón de un repollo, 1/4 kg. de chauchas, 2 papas y 2 batatas.
Se deja hervir 1/2 hora y luego se agrega un trozo grande de zapallo y 2 zapallitos verdes pelados. Cocinar lentamente.

El caldo sobrante sirve de base para preparar cualquier tipo de sopas: fideos, arroz, tapioca, sémola, etc. Si se desea sopa cremosa, se puede licuar la batata y el zapallo y se agrega al caldo. Finalmente, al servir la sopa se agrega aceite a voluntad.

Empanadas de tofu y chauchas

INGREDIENTES:
- chauchas cocidas 200 gms
- tofu 200 gms
- cebolla 2
- ají morrón 2
- germen de trigo o avena 150 gms
- sal
- pimienta
- discos para empanadas
PREPARACIÓN:
Se procesan las chauchas ya cocidas junto con el tofu, se le agrega a la preparación la cebolla y el ají morrón salteados en aceite de oliva, por último se agrega germen de trigo o avena y se une hasta obtener una pasta homogénea.
Se rellenan los discos de empanadas y se cocinan en horno bien caliente por 20 minutos.

Empanadas de carne vegetal

INGREDIENTES:
MASA:

- 1/2 kilo de harina
- 2 cucharadas soperas de margarina
- 1/2 litro de agua hervida con 1 cucharada de sal
RELLENO:

- 1 1/2 de taza de carne vegetal
- 1 cebolla
- 4 cucharadas soperas de aceite
- 1/4 de taza de cilantro picado
- sal
PREPARACIÓN:
Masa:

- poner en un recipiente la harina y en el centro de ésta hacer un agujero (debe quedar como un volcán).
- en el centro de la harina vertir la margarina previamente derretida a fuego lento y el agua con sal y revolver con una cuchara de palo hasta que esté más o menos integrada.
- luego amasar con las manos (resulta mucho más fácil, una vez que esté integrada amasar sobre una mesa)
- la masa debe quedar totalmente compacta, para esto debemos amasar por, aproximadamente, 15 minutos.
- separar la masa en bolitas no muy grandes, que caigan en la mano a medio cerrar.
- amasar cada bolita para que quede bien compacta y estirar con uslero hasta que queden 2 milímetros de espesor (la idea es que al estirarla queden redonditas como tortillas mexicanas)

Relleno:

- en una olla poner el aceite y sofreír la cebolla cortada en cuadritos pequeños hasta que esté transparente.
- agregar la carne de soja (o carne vegetal) previamente remojada y evitar que ésta se pegue, si es necesario agregar un poco de agua y revolver por 2 a 3 minutos.
- agregar sal y el cilantro.
- revolver sólo hasta que todo tenga la misma temperatura.

Tomar una masa ya estirada y poner sobre ella 2 cucharadas del relleno que ya hemos hecho.
Doblar la masa para cerrar la empanada (es bueno dejar la parte de abajo de la empanada un poco más larga para poder doblarla hacia arriba) y pasar por la orilla un tenedor y hacer presión para que le queden marcados los dientes y quede bien cerrada.
Freír en aceite hirviendo hasta que se doren por ambos lados (no es necesario pincharlas antes de freírlas porque no se revientan).

- Lo ideal es que a la hora de rellenar la empanada el relleno esté frío para que no rompa la masa, por lo tanto es mejor hacer primero el relleno y luego la masa.
- Evitar poner el relleno con mucho jugo porque éste escurre y nos será más difícil cerrar la masa.
- A la hora de servirse la empanada, el que quiere puede agregarle salsa de soja para que tome otro sabor, pero esto es opcional.

Pasta flora vegana

INGREDIENTES:
MASA:

- 150 gms avena
- 150 gms de harina integral fina
- 100 gms germen de trigo
- aceite de soja
- polvo de hornear 1 cucharadita
- sal
- azúcar 100 gms
- leche de soja: cantidad necesaria

RELLENO:

- tofu 200 gms
- esencia de vainilla: 2 cucharadas de cafe
- nueces 100 gms
PREPARACIÓN:
Se unen los ingredientes hasta formar una masa tierna y se deja reposar 30 min.
Se extiende sobre un molde aceitado y enharinado.
Se licua el tofu con 2 vasos de agua,las nueces y la esencia de vainilla y se extiende la preparación sobre la masa, llevando al horno por 40 minutos.
COMENTARIO DEL AUTOR:
Opcional: cubrir antes de hornear con tiritas de la misma masa y espolvorear con canela y coco rallado.

Torta vegana de frutas con crema de leche de soya

INGREDIENTES:
Ingredientes para la torta:

- 2 vasos de 200 ml de harina de trigo entera y fina
- 1 cuchara sopera de aceite de oliva
- 1 1/2 vaso de 200 ml de azúcar moreno
- 1 cuchara sopera de leche de soja en polvo
- 1 cucharadita de vainilla
- 5 cucharas soperas de semilla de lino molida con 1 vaso de 200ml de agua en la licuadora y después colada (como sustituto de huevos)
- 2 cucharas soperas de levadura en polvo
- 2 cucharas soperas de cacao natural en polvo
- 1/2 vaso de frutas secas a trocitos (higos, ciruelas, pasas de uva, nueces, etc.)

Ingredientes para la crema que cubre la torta:

- 3/4 de vaso de 200ml de leche de soya en polvo
- 1/2 vaso de azúcar moreno
- 1 cucharadita de vainilla
- 1 cuchara sopera de cacao natural en polvo
- 1/2 vaso de 200ml de agua
PREPARACIÓN:
Preparación de la crema:

Batirlo todo en la licuadora hasta convertir la mezcla en una crema y guardarla en la nevera, mientras se prepara la torta.

Preparación de la torta:

Primero moler las semillas de lino en la licuadora con 1 vaso de agua de 200ml y después colarlas y volver a meterlas ya coladas en la licuadora, agregándole el azúcar, la leche de soya, la vainilla, el cacao y batirlo todo.
En una vasija aparte poner la harina y verterle la mezcla de la licuadora, mezclándola con una cuchara de palo (se mezcla muy bien, pues he comprobado que esos ingredientes se unen perfectamente).
Agregar las frutas y la levadura en polvo, mezclándola más un poco.

Asarla en el horno caliente por unos 30 minutos.
Cuando se enfríe, cubrir la torta con la crema de leche de soya y si uno quiere puede ponerle algunas nueces por encima.

Pizza vegana

Ingredientes para la masa:

- 300 gramos de harina
- 100 gramos de leche de soja
- 50 gramos de aceite de oliva
- sal

Ingredientes para el relleno:

- 1 pimiento rojo o verde (=España) (América del Sur = pimentón) cortado en dados

- hierbas provencales
- 2 cebollas medianas tiernas o 1 cebolla pelada y cortada en juliana
- 1/2 bote de tomate frito

2 oz de tofu firme, cortado en cubos pequeños
- aceite de oliva

- 3 dientes de ajo

- champiñones

- pimienta

2 espinacas

1 paquete de levadura en polvo

Rodajas finas de tomate

sal

Para hacer la masa mezclamos: el aceite, la harina, la sal y la leche de soja. Lo amasamos todo muy bien y hacemos con ella una bola compacta que dejamos aparte. Lavar la verdura y cortar en trocitos. Poner a freír en un poco de aceite de oliva. Cuando estén casi hechas le añadimos el tomate y sal hasta que acaben de freírse. Una vez frito todo pasamos a trabajar la masa. Con un rodillo la vamos extendiendo hasta dejarla lo más fina posible sobre una bandeja de horno untada previamente en un poquito de aceite de oliva. Es bastante fácil hacerlo si echamos un poco de aceite y lo extendemos con una servilleta de papel. Si le espolvoreamos una pizca de harina encima del aceite extendido, evitaremos que la masa se pegue. Hornear la masa hasta que se tueste un poco y colocar las verduras por encima. Volver a meter en el horno hasta que termine de hacerse y listo.

PIE CHIFFON DE MANGO





Ingredientes :




Corteza:



1 ½ taza de harina preparada





1 cucharadita de vainilla





2 cucharadas de azúcar





1 yema





125 g (4 ½ oz) de mantequilla


Relleno:



2 mangos, grandes y maduros, pelados y picados





½ de taza de agua





2 cucharadas de gelatina sin sabor





5 huevos





2 cucharadas de jugo de limón





1 taza de azúcar





½ cucharadita de kion en polvo (opcional)





Pizca de Sal


Decoración:



1 mango grande





Chocolate rallado

Preparación:




Corteza:
Mezclar o procesar los ingredientes hasta formar una masa. Si no se tiene procesador, unir con un cortador de pasta o dos tenedores.

Estirar masa y forrar 1 molde de pie o tarta de 24 cm. (9 ½ in.) Hornear a 350°F (180°C) durante 20 minutos. Retirar del horno y enfriar.

Relleno:
Procesar los mangos hasta formar un puré. Si no se tuviera procesador, licuarlos. Reservar.

Colocar el agua en un recipiente chico y espolvorear la gelatina. Dejar reposar para que la gelatina se hidrate.

Colocar las yemas en una olla mediana y batir. Agregar gradualmente el jugo de limón y la mitad del azúcar. Cocinar a fuego lento, moviendo constantemente hasta que la preparación espese y esté caliente y esponjosa. Esta mezcla no debe hervir porque se corta.

(Si tiene miedo que se le pueda cortar, se puede preparar en baño maría). Agregar la gelatina disuelta y moverla un minuto sobre el fuego. Retirar del fuego y agregar la mezcla al puré de mango.

Agregar el kion en polvo. Enfriar, moviendo continuamente. Reservar.
Batir las claras con una pizca de sal hasta tener picos suaves. Agregar el resto del azúcar y seguir batiendo hasta que esté a punto de nieve (como para merengue). Agregar las claras batidas a la preparación del mango y yemas, en forma envolvente.
Rellenar la corteza del pie y llevar a refrigerar.

Decoración:
Cortar el mango en rodajas muy delgadas y luego cortar las rodajas en tiras de 1 ½ cm (3/4 in.). Acomodar estas tiras (cintas) encima del pie formando una corona.
Colocar el chocolate rallado en el centro.

8 personas
Chifón de naranja

Ingredientes
2 tazas de harina sin preparar
¾ taza de jugo de naranja
8 claras de huevo
5 yemas
1 ½ tazas de azúcar
3 cucharadas de polvo de hornear
3 cucharaditas de ralladura de naranja
½ taza de aceite
½ cucharadita de cremor tártaro
1 cucharadita de sal
Azúcar impalpable para decorar

Preparación
Tamizar por 6 veces la harina, azúcar, sal y polvo de hornear. Formar un hoyo en el centro y agregar las yemas, el aceite, la ralladura y jugo de naranja. Mezclar con una cuchara de madera a fin de que la masa esté uniforme. Aparte, batir las claras junto con el cremor tártaro hasta que se formen picos. Mezclar con la preparación anterior en forma envolvente, sin batir para que no se baje. Verter en un molde limpio grande y llevar al horno moderado por una hora. Retirar del horno y poner el molde boca abajo hasta que enfríe totalmente. Desmoldar y espolvorear con azúcar impalpable.



Cookies de Maicena



Ingredientes:

Manteca vegana 120 gr.
Azúcar 3/4 de taza.
Harina 1 taza.
Fécula de maíz 1 taza.
Polvo de hornear 1 cdita.
2 cucharadas de sopa de aceite vegetal
Ralladura de limón



Procedimiento:




Integrar muy bien la manteca con el azúcar, y perfumar con la ralladura de limón.
Incorporar una taza de harina, una taza de fécula de maíz y una cucharadita de polvo de hornear.
Agregar dos huevos.
Mezclar bien hasta formar una masa.
Estirar, cortar y poner en una placa limpia, sin enmantecar ni enharinar.Llevar a un horno precalentado durante 15-20 minutos (horno moderado).

Galletitas de jengibre

Ingredientes

Bicarbonato de sodio 1 cdita.
Azúcar negra 4 cdas.
Polvo de hornear 1 cdita.
Harina 500 gr.
2 cucharas de sopa de aceite 100 % vegetal
Canela en polvo 1 cda.
caramelo liquido 1 Taza
Jengibre en polvo 1 cda.
Manteca vegana derretida 1 Taza

Procedimiento

En un bol, tamizar la harina junto con el polvo de hornear y el bicarbonato de sodio.
Aparte, mezcle la manteca junto con el azúcar negra, el jengibre, la canela, los huevos batidos y la miel.
Incorpore ésta preparación a la harina tamizada, hasta formar una masa. Dejarla descansar en la heladera.
Estirar la masa y cortarla. Llevarlas las galletitas al horno durante 25 minutos aproximadamente.
Formar un glasé con dos claras, azúcar impalpable y jugo de limón. Una vez frías, decorar las galletitas con el glasé.
Tarta de chifón de limón

Rinde:

8
Necesitas

2/3 taza de agua hirviendo

1 paquete (4 porciones) de gelatina sabor limón JELL-O Lemon Flavor Gelatin

2 cucharaditas de ralladura de limón

2 cucharadas de jugo de limón

1 paquete (8 onzas) de queso crema PHILADELPHIA Cream Cheese, ablandado

1/4 taza de azúcar

1 envase (8 onzas) de cobertura COOL WHIP Whipped Topping, descongelada

1 base para tarta preparada con galleta integral HONEY MAID Graham Pie Crust (6 onzas)
¡Hazlo!
VIERTE en un tazón pequeño el agua hirviendo sobre la gelatina en polvo; revuélvela por lo menos durante 2 minutos hasta que esté completamente disuelta. Incorpora la ralladura y el jugo de limón.
BATE con un batidor de varillas el queso crema y el azúcar en un tazón grande hasta mezclarlos bien. Agrega poco a poco la gelatina batiendo hasta que todo esté bien mezclado. Incorpora cuidadosamente 2 tazas de la cobertura. Refrigera durante 45 minutos o hasta que la mezcla espese y quede bien moldeada. Usa una cuchara para poner esta mezcla dentro de la base para tarta.
REFRIGÉRALA por 6 horas o durante toda la noche hasta que quede firme. Sírvela coronada con copos de cobertura. Guarda la tarta restante en el refrigerador.
¡Disfrútala en su justa medida!

Saborea una porción de este delicioso postre; es ideal para servirlo en ocasiones especiales o en una fiesta. Una tarta rinde 8 porciones.

Variación - Tarta de chifón de lima

Prepárala según las instrucciones, pero usa gelatina sabor lima JELL-O Brand Lime Flavor Gelatin, ralladura y jugo de lima.

Chiffón de limón





Chiffón de limón

image718.jpg



Ingredientes:

1 tarta dulce cocida en molde desarmable de 24 centímetros (profundo)
1 taza de azúcar
1/2 taza de jugo de limón
1 cucharada de ralladura de limón
Sal, un poquitito así
4 yemas
1 cucharada de gelatina en polvo, sin sabor
1/4 taza de agua fría,
1 taza de crema de leche, batida a medio punto
4 claras
Filigranas de caramelo, para adornar (optativo)
Crema chantillí, para bordear la tarta

Reserve la tarta cocida sin sacarla del molde.

Mezcle en una cacerolita 1/2 taza de azúcar, el jugo de limón, la ralladura, la sal y las 4 yemas previa-mente batidas.

Revuelva continuamente sobre el fuego, hasta que la preparación espese, pero sin que llegue a hervir. Retire del fuego.

Remoje la gelatina en el agua fría y disuélvala a bañomaría.

Agreguesela a la cremita de yemas que hizo anteriormente, y mezcle hasta que la gelatina se disuelva.

Coloque la mezcla en el freezer hasta que espese (sin solidificar). Reserve.

Bata las claras a punto de nieve.

Agregueles de a poco el azúcar restante, mientras continúa batiendo hasta lograr un merengue firme.

Retire la crema de yemas de la heladera y bátala hasta que esté espumosa.

Mézclele el merengue hecho ante-riormente y la crema de leche batida a medio punto.

Vuelque la espuma de limón (así quedará de livianita la mezcla...) en la tarta prehorneada.

Estaciónela en la heladera hasta que el relleno esté bien firme.

Quítele el aro lateral al molde y deslice la tarta sobre una fuente.

Decore los bordes de la tarta con crema chantillí y el centro con alguna filigrana de caramelo. Man-téngala en la heladera hasta el momento de servirla.

Para hacer las "filigranas" pro-ceda así: funda azúcar a punto de caramelo y con una cuchara vierta hilos de caramelo sobre hojas de papel aluminio enmantecadas, formando... ¡los dibujos que le salgan! Una vez que estén fríos, despeguelos cuidadosamente.

« Poulet » végétal à base de seitan

Pour obtenir environ 600 grammes de faux poulet :

130 g de gluten de blé
50 g de poudre d’amandes
40 g de farine de riz
50 g de levure de bière maltée en paillettes
150 ml d’eau + 50 ml de lait d’amande (ou lait de riz aux amandes « Rice dream ») ou 200 ml d’eau
sel

Pour le bouillon :

1,5 litre d’eau
1 cuillère à soupe de sauce de soja
1 gros oignon coupé en 4
4 belles feuilles de laurier
1 belle branche de thym
3 cuillère à soupe d’huile de tournesol

Pour paner les morceaux de poulet vegan :

20 grammes de levure de bière maltée ou en poudre

Préparation :

1 ) Mettre le bouillon à chauffer.

2) Dans une casserole, mettre le gluten, la poudre d’amandes, la levure de bière, la farine de riz et le sel. Bien mélanger et verser dessus le mélange liquide eau +l ait. Remuer grossièrement. Une masse informe est obtenu. Cela s'appelle le « seitan ».

3) Quine minutes plus tard, pétrir un peu le seitan et saupoudrer le fond d'une assiette de levure de bière. Découper une portion de seitan et la rouler derechef dans la levure de bière pour qu'elle ait la forme d'une saucisse. La découper en petits morceaux. Le seitan va gonfler presque de moitié lors de la cuisson. Rouler les morceaux dans la levure comme pour les paner. Ainsi, ils ne se colleront pas entre eux lors de la cuisson et et auront plus de goût.

4) Quand tout le seitan a été préparé de cette manière, verser les morceaux de seitan dans le bouillon qui bout. Laisser cuire pendant 35 minutes. Eteindre le feu et laisser refroidir le tout. Égoutter cela une heure après.

5) Préparer le poulet végétal. Il est préférable d’attendre et de faire cela le lendemain. Important : Prévoir de cuire le poulet la veille pour le préparer le lendemain. Son goût sera plus développé en ayant passé une nuit au réfrigérateur et sa texture sera plus appréciable aussi. Il n'aura pas le côté spongieux de certains seitans.

Recette du site Vegansfields :

http://vegansfields.over-blog.com/article-14891488.html

Poulet veggie

« Poulet » végétal à base de seitan

Pour obtenir environ 600 grammes de faux poulet :

130 g de gluten de blé
50 g de poudre d’amandes
40 g de farine de riz
50 g de levure de bière maltée en paillettes
150 ml d’eau + 50 ml de lait d’amande (ou lait de riz aux amandes « Rice dream ») ou 200 ml d’eau
sel

Pour le bouillon :

1,5 litre d’eau
1 cuillère à soupe de sauce de soja
1 gros oignon coupé en 4
4 belles feuilles de laurier
1 belle branche de thym
3 cuillère à soupe d’huile de tournesol

Pour paner les morceaux de poulet vegan :

20 grammes de levure de bière maltée ou en poudre

Préparation :

1 ) Mettre le bouillon à chauffer.

2) Dans une casserole, mettre le gluten, la poudre d’amandes, la levure de bière, la farine de riz et le sel. Bien mélanger et verser dessus le mélange liquide eau +l ait. Remuer grossièrement. Une masse informe est obtenu. Cela s'appelle le « seitan ».

3) Quine minutes plus tard, pétrir un peu le seitan et saupoudrer le fond d'une assiette de levure de bière. Découper une portion de seitan et la rouler derechef dans la levure de bière pour qu'elle ait la forme d'une saucisse. La découper en petits morceaux. Le seitan va gonfler presque de moitié lors de la cuisson. Rouler les morceaux dans la levure comme pour les paner. Ainsi, ils ne se colleront pas entre eux lors de la cuisson et et auront plus de goût.

4) Quand tout le seitan a été préparé de cette manière, verser les morceaux de seitan dans le bouillon qui bout. Laisser cuire pendant 35 minutes. Eteindre le feu et laisser refroidir le tout. Égoutter cela une heure après.

5) Préparer le poulet végétal. Il est préférable d’attendre et de faire cela le lendemain. Important : Prévoir de cuire le poulet la veille pour le préparer le lendemain. Son goût sera plus développé en ayant passé une nuit au réfrigérateur et sa texture sera plus appréciable aussi. Il n'aura pas le côté spongieux de certains seitans.

Recette du site Vegansfields :

http://vegansfields.over-blog.com/article-14891488.html

June 10, 2009

Today, thanks to PETA and compassionate people like you, it's easier than ever before to enjoy a healthy, compassionate and environmentally friendly lifestyle.
With so many great-tasting vegan alternatives on the shelves of your local supermarket, it's simple for anyone to cut out the artery-clogging meat, eggs and dairy foods.
Here at PETA, we work hard to keep coming up with new, exciting recipes to share with everyone – and our fantastic supporters from all around the world send us their ideas too.
Here are just a couple of my favourites, which I wanted to share with you today:
Field Mushroom and Quinoa Risotto

5 Tbsp olive oil
1 large onion, finely chopped
2 cloves garlic, minced
350 g risotto rice
1.2 litres vegetable stock
75 g quinoa
Sea salt
Freshly ground black pepper
100 g flat field mushrooms
2 Tbsp pumpkin seeds
1/2 lemon
100 g rocket
Makes 4 servings
Heat 2 tablespoonfuls of olive oil in a saucepan over medium heat. Add the onion and garlic and sauté for 2 minutes. Add the rice and cook, stirring, for 1 to 2 minutes.
Stir in 200 ml of vegetable stock and simmer until all the liquid is absorbed. Add the quinoa and continue stirring and adding cups of stock, until the risotto and quinoa are creamy and soft. Add sea salt and pepper to taste.
Heat 1 tablespoonful of olive oil in a skillet. Sauté the mushrooms until soft, then stir them into the risotto. Heat 1 tablespoonful of olive oil in a clean skillet over low heat. Add the pumpkin seeds and fry for 30 seconds.
Add 1 tablespoonful of olive oil and the juice of half a lemon to the risotto, spoon it into bowls and top each serving with a handful of rocket and a few pumpkin seeds.
Fudge Mint Brownies

200 g granulated sugar
200 g + 6 Tbsp vegan margarine
200 g flour
1/2 tsp salt
450 g chocolate syrup
1 tsp vanilla
200 g confectioners' sugar
2 Tbsp green crème de menthe
150 g chocolate chips
Makes 6 servings
Preheat the oven to 180°C.
In a large bowl, using an electric mixer, cream together the granulated sugar and 100 g of the margarine.
Mix in the flour and salt, then add the chocolate syrup and vanilla and mix until thoroughly combined.
Spread into a greased pan and bake for 30 minutes. Cool completely. Meanwhile, mix together the confectioners' sugar, 100 g of the vegan margarine and the crème de menthe. Spread over the cooled cake.
Melt together the remaining 6 tablespoonfuls of margarine and the chocolate chips and cool slightly. Spread over the crème de menthe mixture.
Refrigerate until set, and then cut into squares.
Chill thoroughly again before serving.


You can find lots more recipes like these by ordering a free copy of PETA's "Vegetarian Starter Kit" for yourself or to share with your friends, family members and co-workers.
If you want help making the transition, take the 30-day "Pledge to Be Veg".
Thank you for caring.
Very truly yours,

Ingrid E Newkirk
Founder
PS If you like these recipes and want to help PETA eradicate animal abuse, why not make a donation to support our lifesaving work? If you are a UK taxpayer, your donation may be eligible for Gift Aid. If so, we will be able to claim an additional 28p for every pound you give, so your donation will do even more to help animals – and it won't cost you a penny more.

Gâteau au coco

pour 4 personnes

500 grammes de farine complète

280 grammes de sucre de canne non raffiné

1 sachet de sucre vanillé

300 mililitres de lait de riz sans sucre

200 mililitres de lait d'amande sans sucre

400 grammes de noix de coco râpée

2 cuillères à café de fécule de maïs

100 mililitres d'huile de coco

600 grammes de lait de coco
8 grammes de levure

Versez le lait de riz dans un saladier. Ajoutez la noix de coco, l'huile et le lait de coco. Rajoutez le lait d'amande, la farine, le sucre et le sucre vanillé. Remuez et ajoutez la fécule de maïs et la levure. Versez la pâte dans le moule. Cuire au four a 150° C pendant 45 minutes. Sortez le gâteau du four, attendez qu'il refroidisse et démoulez-le.

Bizcocho de chocolate

1.- Poner el horno a calentar a 220º C

2.- Mezclamos la harina y la levadura en un recipiente; en otro, mezclamos el yogur de soja, el aceite y la leche vegetal. Lo batimos y se echa el azúcar poco a poco.

3.- A continuación, añadimos a la mezcla de harinas y levadura y lo mezclamos bien.

4.- Se unta el molde para bizcocho con un poco de margarina y se esparce un poco de harina, echamos la mezcla y al horno hasta que suba el bizcocho.

5.- A continuación se va bajando a 200º y luego a 180º, hasta que compruebes pinchando con un cuchillo si sale seco; cuando lo esté, se saca el molde con el bizcocho y se agita un poco par ver que no está pegado.

6.- Se da la vuelta con un plato o bandeja y con otro plato o bandeja, otra vuelta para que esté boca arriba.

7.- Dejarlo enfriar y listo.
Tarta de Chocolate
Modo de hacer: Precalienta el horno al máximo. Mezcla todos los ingredientes muy bien sin que queden grumos. Engrasa el recipiente que vayas a usar y vierte en él la masa que has formado tras la mezcla. Baja el horno a 200º cuando lo metas y déjalo durante 40 minutos. Prueba a clavar un cuchillo en la masa si tienes dudas de si ya está, si sale limpio, está listo.

Milk-shake noix de coco orge

40cl lait de soja
25cl sorbet végétalien noix de coco
30g orge perlée
25 g sucre en poudre brut

Faites tremper l'orge dans l'eau froide pendant 2 heures. Eggouttez-le. Versez le lait de soja dans une casserole. Ajoutez le sucre et portez à ebullition. Baissez le feu, ajoutez l'orge et faites cuire à feu doux pendant 30 minutes en remuant. Retirez du feu. Laissez refroidir. Dans un mixeur, versez le lait de soja, l'orge, le sorbet coco et mixez jusqu'à obtention d'une boisson mousseuse. Répartissez le milk-shake dans des verres et servez aussitôt.

Recetas veganas



http://creativegan.net/news/archives/rollitos-de-primavera-veganos/

recetas vegetalianas :

http://recetasdelatele.blogspot.com/search/label/Vegetarianas

September 2, 2010


10 Vegetarian Soups & Stews for Fall
posted by Becky Striepe Sep 28, 2010 5:00 pm
filed under: Eating for Health, Food & Recipes, Soups & Salads, Vegan, black bean, butternut squash, cooking, eggplant, leek, lentil, mushroom, quinoa, recipe, soup, stew, vegetarian, vichyssoise
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It’s been just about a week since the first day of fall here in the northern hemisphere, and it’s finally starting to cool down a bit around here. One of the best things about fall is trading out summery salads and sandwiches for hearty soups and stews.

Whether you’re vegetarian, vegan, or an omnivore, these meat-free recipes are sure to please!

1. Quinoa and Vegetable Soup
Quinoa is a nutritional superstar, and its nutty taste will ensure that you don’t miss the meat in this tasty soup.

2. Vegan Fricot
Kim at The Vegan Mouse gives a veggie twist to this traditional Acadian dish. Loaded with veggies and tofu, this makes for a filling meal with a piece of crusty bread for dipping.

3. Black Bean Soup
Black bean soup is always a crowd pleaser! Serve with toppings like minced scallions or onions, diced tomatoes, avocado, your favorite salsa, and sour cream and cheese (dairy or vegan versions). Kids will love building a custom bowl of soup with toppings they choose.



Read more: http://www.care2.com/greenliving/10-vegetarian-soups-stews.html#ixzz19GEAwMaa


Eggplant and Peanut Stew
This African dish is delicious, filling, and cheap to make! A healthy dose of peanut butter gives it a protein boost. If you’re sensitive to peanuts, any nut or seed butter will do the trick.

5. Creamy [No] Chicken and Rice
A healthier take on classic cream of chicken soup, this vegan version features brown rice, tofu, and lots of veggies. It’s hearty enough to stand alone as a meal!

6. Ancho Lentil Soup with Grilled Pineapple
If you’re looking to wow your guests at a dinner party or spice things up for a weeknight meal, this quick, flavorful soup will definitely fit the bill. Crunched for time? You can use store bought chili powder instead of making your own.

Up next: Roasted butternut squash soup and Irish stew.


Read more: http://www.care2.com/greenliving/10-vegetarian-soups-stews.html#ixzz19GERUZTy


. Roasted Butternut Squash Soup
The Food Network recipe isn’t vegetarian, but its’ easy as pie to make a vegetarian or even vegan version with just a few substitutions: use veggie broth in place of chicken stock, ditch the optional mascarpone cheese, and use 1/3c olive oil instead of 1/2c butter to roast the squash. Don’t forget to pass some whole grain bread for dipping!

8. Irish Stew
Vegan Dad’s Irish stew is rich, delicious, and totally meat-free. Time saving tip: In a hurry? You can use store bought seitan instead of making your own. If you’ve never made your own seitan, though, I definitely recommend giving it a whirl. Just make sure you use vital wheat gluten and not high gluten flour.

Up next: Mushroom and leek soup and vegan vichyssoise.


Read more: http://www.care2.com/greenliving/10-vegetarian-soups-stews.html#ixzz19GEXqS97


. Mushroom and Leek Soup
This is a great quickie meal. If you don’t have a pressure cooker, don’t fret! You can do this in the slow cooker set to high or on the stove top. Simmer for 20-30 minutes, tasting frequently to see if everything is cooked through.

10. Vegan Vichyssoise
This creamy, blended soup is rich, decadent, and meat- and dairy-free. Make it a meal by serving with a nice baguette.



Read more: http://www.care2.com/greenliving/10-vegetarian-soups-stews.html#ixzz19GEe6pTR

December 20, 2010

Sweets

Yes, ma, it is possible for me to eat cake. Yes, pa, I still have a sweet tooth. Dammit, yes, I’m vegan, but I’m human, too! Of course I like chocolate! Veganizing food is as easy as … tofu cream pie.
Candied Apples
6 large, firm red apples
6 chopsticks
3 cups sugar
1/2 cup light corn syrup
1 cup water
1/2 tsp. cinnamon
1/2 tsp. red food coloring

Thoroughly wash and dry the apples to remove any wax. (If wax is on the apple, the candy coating will not stick.)
Remove each stem and replace with a chopstick.
Grease a cookie sheet.
In a large pot over medium heat, combine the sugar, syrup, and water. Stir until the sugar is dissolved.
Bring to a boil without stirring. Boil until the temperature reaches 300°F (150°C) on a candy thermometer, or until a teaspoon of the syrup separates into brittle threads when dropped into ice water.
Remove from the heat. Quickly mix in the cinnamon and the food coloring.
Carefully dip the apples into the syrup, making sure to cover most of the apple. (If the syrup starts to harden, reheat.) Drain over the saucepan.
Set on the cookie sheet, spacing evenly. Cool before eating.
Makes 6 servings

Pumpkin 'Cheesecake'
12 oz. firm silken tofu, puréed
8 oz. nondairy cream cheese (try Tofutti brand at Tofutti.com)
1 cup canned pumpkin
1 cup granulated sugar
3 Tbsp. flour
1/2 tsp. ground ginger
1/2 tsp. nutmeg
1 1/2 tsp. cinnamon
1/8 tsp. salt
1/4 tsp. baking soda
1 prepared graham cracker crust

Preheat the oven to 350°F.
Purée all the ingredients except the pie crust in a food processor and pour into the graham cracker crust. Bake in the oven for 50 minutes.
Allow to cool for 30 minutes, cover with plastic wrap or the top of the pie container, and refrigerate for 6 hours or overnight before serving.
Makes 8 servings

Chocolate Chip Paradise
1/2 tsp. baking powder
1/2 tsp. salt
1 cup plus 1 Tbsp. flour
1/2 cup vegan margarine
6 Tbsp. sugar
6 Tbsp. brown sugar
1/2 large banana, mashed
1/2 tsp. vanilla extract
1/4 tsp. water
1 cup vegan chocolate chips

Preheat the oven to 375°F.
Combine the baking powder, salt, and flour in a small bowl. Set aside.
Using a handheld mixer, combine the margarine, sugars, banana, vanilla, and water in a large bowl, mixing till creamy.
Slowly add the flour mixture, stirring until just combined.
Stir in the chocolate chips.
Drop by rounded spoonful onto a greased cookie sheet.
Bake for 8 to 10 minutes.
Makes about 24 cookies

Tofu Cheesecake
1 cup sugar
1 container silken soft tofu
1 16-oz. container vegan cream cheese (try Tofutti Better Than Cream Cheese)
1 Tbsp. vanilla extract
Pie crust

Blend the sugar, tofu, and cream cheese in a blender until smooth.
Add the vanilla extract and blend again.
Pour into the pie crust and refrigerate until firm.
Makes 10 servings

Marci's Almond Joy Pie
1 bag Ghirardelli double chocolate chips, divided
4 Tbsp. Silk nondairy creamer, divided
1 graham cracker crust
1 small box vanilla pudding mix (cook & serve, not instant)
2 cups Silk Enhanced soy milk
1 bag sweetened coconut
3/4 cup slivered almonds

Put half the chocolate chips in a bowl and microwave for 1 minute. Stir. Add 2 Tbsp. of the nondairy creamer and microwave for 30 seconds.
Stir until dark, shiny, and smooth (microwave for a little longer if still lumpy after stirring) and spread over the bottom of the pie crust.
Prepare the pudding with the soy milk. Before cooled, stir in the coconut, then spread into the pie crust and put in the refrigerator for at least 30 minutes.
Prepare the remaining chocolate with the remaining nondairy creamer as directed above and spread on top of the pie.
Sprinkle with the almonds and refrigerate until ready to serve.
Variation: If you can find it, try Goya brand coconut pudding mix in place of the vanilla pudding mix for an even tastier pie. It can sometimes be found in the Mexican section of really big grocery stores.

Makes 1 pie

Rockin’ Sugar Cookies
1/2 cup whole wheat flour
1 tsp. baking soda
1/2 tsp. salt
1/2 cup granulated sugar
1 cup vegan margarine
2 tsp. vanilla extract
1/4 cup vegetable oil
Handful of your favorite holiday sprinkles

Preheat the oven to 350°F.
Mix the flour, baking soda, salt, and sugar together in a large bowl.
Melt the margarine in the microwave, until liquefied. Add to the dry ingredients.
Gradually mix in the vanilla extract and the vegetable oil.
Add the sprinkles.
Drop by the teaspoonful onto a greased cookie sheet.
Bake for 15 to 20 minutes. Remove from the oven and let cool before eating.
Makes 24 cookies

Autumn Frosted Caramel-Apple Cake
For the Cake:

2 cups unpeeled, cored, and chopped organic Granny Smith or other sour apples
1 cup sugar
1 1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 ripe pear, puréed, or 1/4 cup applesauce
2 Tbsp. canola oil
1 1/2 Tbsp. egg replacer
1/4 cup chopped nuts
1/4 cup flaked coconut
Preheat the oven to 325°F.
Grease a 9-inch round cake pan. Set aside.
Mix together the apples and sugar in a large bowl and let stand for 20 minutes, stirring occasionally until a syrup forms.
Mix the flour, baking soda, and salt in a separate bowl and add to the apples.
Add the remaining ingredients and combine well.
Transfer to the prepared pan and bake for 40 to 45 minutes. Remove from the oven and let cool.
For the Caramel Frosting:

2 Tbsp. vegan margarine
1 cup packed brown sugar
1/4 tsp. salt
1/4 cup soy milk
2 cups powdered sugar
1 tsp. vanilla extract
Melt the margarine in a saucepan.
Add the brown sugar, salt, and soy milk.
Bring to a boil over low heat and boil for 2 minutes, stirring constantly.
Remove from the heat and let cool.
Add the powdered sugar and the vanilla.
Beat with an electric handheld mixer for about 3 minutes, until smooth.
Makes 10 servings

Banana-Raisin Loaf
6 medium bananas (very ripe)
1 cup light brown sugar
2 cups unbleached flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
Pinch of salt
1 tsp. vanilla extract
1 cup golden raisins

Preheat the oven to 350°F.
Mash the bananas and add the sugar, combining until well blended.
In a separate bowl, mix the flour, baking powder, baking soda, cinnamon, and salt.
Stir in the banana mixture and the vanilla and blend thoroughly, then add the raisins.
Pour into a loaf pan and bake for 1 hour.
Be sure to let cool before slicing.
Makes 8 to 10 servings

Starbucks-esque Blueberry Scones
1 3/4 cups all-purpose flour
3/4 cup quick-cooking oats
1/2 tsp. baking soda
2 tsp. baking powder
Dash of salt
3/4 cup sugar
1/2 cup (1 stick) margarine, softened
2 Tbsp. lemon juice
1/2 cup soy milk or rice milk
1 cup fresh or frozen blueberries (be sure to thaw them if frozen)

Preheat the oven to 400°F and grease a cookie sheet lightly with margarine or oil.
In a large bowl, combine the flour, oats, baking soda, baking powder, and salt.
Add the sugar, margarine, lemon juice, and soy milk or rice milk and mix until just combined.
Stir in the berries and gently mix. Do not overmix!
Drop the dough in 6 or 7 circular clumps on the cookie sheet and bake for 10 to 15 minutes, or until lightly browned on top.
*Variation: You can use raspberries instead of blueberries, or you can use both.

Makes 6 to 7 scones

Fab Fruit Tart
1 small box (3.4 oz.) vanilla instant pudding
1 cup Tofutti sour cream
3/4 cup coconut milk
1/2 cup chopped macadamia nuts
1 Keebler shortbread crust
Sliced bananas (as many as you want)
Sweetened shredded coconut (as much as you want)

Mix the pudding, sour cream, and coconut milk together with an electric beater on medium speed for 2 minutes.
Sprinkle the macadamia nuts in the bottom of the crust, then pour in the filling. Stick plastic wrap to the surface of the pie and refrigerate for 2 hours or overnight.
Top with the sliced bananas, coconut, and more nuts as desired.
*Variation: Instead of the cracker crust, you could go with a pie crust and a tart pan, and that would make it super-fancy. Try omitting the nuts, and top it with fresh blueberries, raspberries, and strawberries. Or, try topping it with kiwi and mandarin orange slices.

Makes 1 tart

Yummy Fruit Pie
For the Crust:
3/4 cup raw almonds
3/4 cup raw walnuts
1/2 cup pitted dates
1/2 tsp. cinnamon

For the Filling:
3 Tbsp. agar-agar flakes
1/3 cup apple juice
5 bananas, peeled and cut in half lengthwise
1/3 cup pitted dates
1/2 tsp. lemon juice
1 1/2 cups de-stemmed, sliced strawberries

Put the crust ingredients into a food processor and process for 2 minutes, until finely ground. Scrape down the sides of the container and process for 1 to 2 minutes, or until the mixture holds together when squeezed between your fingers. Transfer the crust mixture to a 9-inch pie pan or cake pan. Using your hands, press the crust mixture to evenly cover the bottom of the pan. Set aside while preparing the filling.
In a small bowl, mix the agar-agar flakes and the apple juice and set the mixture aside for 10 minutes to allow the flakes to soften.
Rinse out the food processor container, add the bananas, and process for 2 minutes, or until very smooth and creamy. Add the agar-agar mixture, dates, and lemon juice and process for 1 minute.
Pour the filling over the prepared crust. Cover the top of the filling with a piece of parchment paper, place the pie in the refrigerator, and allow to chill for 2 or more hours. Just before serving, decorate the top of the pie with the sliced strawberries.
Makes one 9-inch pie

Moist Flop Cake
For the Cake:
2 cups flour
2 tsp. baking soda
1 1/2 cups sugar
1 20-oz. can crushed pineapple

For the Frosting:
8 oz. Tofutti Better Than Cream Cheese
1/2 cup soy margarine
2 cups powdered sugar
1 tsp. vanilla extract
1 1/2 tsp. orange extract


Preheat the oven to 350ºF.

Grease and flour a 9x13-inch pan.

Combine the flour, baking soda, and sugar in a bowl. Then add the pineapple, including the juice, and mix well.

Pour the mixture into the pan and bake for 20 to 30 minutes.

Combine the cream cheese and margarine, then slowly add the powdered sugar, followed by the vanilla and orange extracts.

Makes 1 cake

Baked Oatmeal and Apple Dessert
Margarine
1 lb. apples, peeled and sliced thin
3 Tbsp. sugar
1/4 cup water
1/2 cup lemon zest
1/3 cup sugar
1 1/2 cups rolled oats
Pinch baking soda
1/4 tsp. salt
1/4 cup melted margarine


Preheat the oven to 350°F.

Using a bit of margarine, lightly grease an 8-inch-by-8-inch-by-2-inch heatproof dish.

In a frying pan, cook the apples with 3 Tbsp. of sugar and water over medium heat until all the water evaporates. Sprinkle with lemon zest and set aside.

Mix the remaining sugar, rolled oats, baking soda, and salt in a bowl. Stir in the melted margarine and mix thoroughly.

Spread half of the oat mixture over the bottom of the prepared dish, then make a layer with the apples, and cover with the remaining oats. Bake for 35 minutes. Topping with a scoop of soy ice cream is optional but highly recommended.

Makes approximately 8 servings

December 28, 2010

Pumpkin Spice Cupcakes
1 box Duncan Hines spice cake mix
1 15-oz. can pumpkin
1 tsp. vanilla

Preheat the oven to 350°F. Mix all the ingredients together with an electric beater or stir really well for about 2 minutes. Pour the batter into a paper-lined cupcake pan, filling each cup two-thirds full. Bake for 22 to 24 minutes.

Variations: Add chopped walnuts, pecans, dried cranberries, raisins, or chocolate chips to the batter. If you’re not going to frost them, sprinkle the top with cinnamon and sugar before baking.

And if you’d rather make a cake instead of cupcakes, simply follow the cake pan directions on the box and increase baking time by 3 to 5 minutes.

Makes 10 to 12 cupcakes or 1 cake


Wicked Good Fudge
6 oz. soy creamer
1 bag vegan dark chocolate chips
1/2 cup cocoa
1 cup chopped walnuts

Boil the creamer and add the chips. After it’s all melted, add the cocoa and walnuts and pour into a bowl or baking dish. Refrigerate for about 2 hours. Remove and cut into squares.

Makes about 2 dozen squares


Vegan Rice Krispy Bars
1 cup corn syrup
1 cup brown sugar
1 cup peanut butter
6-8 cups puffed rice cereal

Put the corn syrup and brown sugar in a saucepan over medium heat. Bring to a boil, stirring frequently. Remove from the heat and stir in the peanut butter and puffed rice. Press into a greased 9x9-inch pan and cool. Cut into bars.

Makes about a dozen bars

Vegan Oatmeal Cookies
1 cup vegan margarine, softened
1 1/2 cups tightly packed brown sugar
1 cup sugar
1 ripe, mashed banana (if the banana peel isn't spotted black, cover the mashed banana
with the juice of half a lemon for about 15 minutes before incorporating into the
mix)
3-5 teaspoons vanilla (be generous)
2 Tbsp. water
1 3/4 cups all-purpose or whole-wheat flour
1 tsp. baking powder
2 1/2 cups rolled oats (quick oats work well)
2 1/2 cups vegan chocolate chips

Preheat the over to 375°F. Cream the margarine and both sugars together. Add the well-mashed banana, mix well, then add the vanilla and the water. The water will try to separate; keep mixing with a figure-eight motion and add the dry ingredients, in the order above, by 1/2-cup increments. The final batter should be almost too dry to hold the chocolate chips. If it isn’t, the amount of flour or oats is incorrect so you should add more or less, according to the problem. Bake for 9 to10 minutes on an ungreased cookie sheet. If you want a harder cookie, you can bake them longer, but they may come out too hard so be careful. Leave them on the cookie sheet for a few minutes before moving them to a plate or a wire rack to cool.

Makes about 3 dozen cookies


Peanut Butter Pie
1 8-oz. container vegan cream cheese
1 cup vegan sugar
1 tsp.vanilla
1/2-1 cup peanut butter
1 16-oz. container nondairy whipped cream
1 graham cracker pie crust

Mix together the vegan cream cheese and the sugar. Add the vanilla and the peanut butter. Fold in the whipped cream. Pour into the crust. Place in the freezer until hard, about 3 to 4 hours.

Makes 1 pie

Fudge Brownies
3/4 cup lite silken tofu, crumbled
1/2 cup water
1/2 cup pure maple syrup
1/2 cup unsweetened, roasted carob powder or unsweetened cocoa powder
2 Tbsp. canola oil
1 Tbsp. vanilla extract
1 1/4 cups whole wheat pastry flour
1 cup unbleached cane sugar
1/4 tsp. baking powder
1/4 tsp. cinnamon
1/4 tsp. salt
1/2 cup walnuts


Preheat oven to 350°F. Mist an 8x8x2-inch baking pan with nonstick cooking spray and set aside. Place the tofu, water, maple syrup, carob powder, oil, and vanilla extract in a blender and process until completely smooth. Place the remaining ingredients except the walnuts in a medium mixing bowl and stir until well combined. Pour the blended mixture into the dry ingredients and stir. Fold in the walnuts. Pour the batter evenly into the prepared baking pan. Bake for 40 minutes. Cool, cut, and serve.

Makes 10 brownies

Carrot Cake
For the cake:

1/4 cup cinnamon applesauce (or equivalent substitute for 2 eggs)
1 tsp. vanilla extract
1/2 cup soy margarine, softened
1 tsp. salt
1 1/2 tsp. baking powder
2 tsp. cinnamon
1 cup sugar
1 1/4 cups unbleached all-purpose flour
1/4 cup vanilla soy milk
1 cup carrots, finely grated (or a large jar of strained-carrot baby food)
1 cup walnuts, chopped

For the frosting:

8 oz. Tofutti Better Than Cream Cheese
1/2 cup soy margarine
2 cups powdered sugar
1 tsp. vanilla extract
1 1/2 tsp. orange extract

Preheat the oven to 325°F and grease and flour a 9-inch square pan. Combine the first 9 cake ingredients, mix them well, and stir in the carrots and walnuts. Pour the batter into the pan and spread evenly. Bake for about 45 minutes, take out, and let cool.

For the icing, combine the cream cheese and margarine and, when mixed, slowly add the powdered sugar, followed by the vanilla and orange extracts.

Makes 1 cake

Strawberry-Pear Crisp
1/2 qt. strawberries
4 ripe pears
Cinnamon, to taste
1 cup date-sweetened granola
2 tsp. vanilla
1 stick vegan margarine
Preheat the oven to 325°F. Dice the fruit, add the cinnamon, and put the mixture into a pan. Mix the granola, vanilla, and cinnamon with the margarine and spread generously over the fruit. Bake for 15 to 20 minutes.

Makes 4 to 6 servings
Yummy Berry Muffins
2 cups unbleached white flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 cup mashed ripe banana (about 2 medium-sized bananas)
1/2 cup maple syrup or barley malt
6 Tbsp. vegetable oil
1 tsp. vanilla extract
1/4 tsp. lemon extract
1/2 cup water
1/2 cup fresh or frozen blueberries, raspberries, or cranberries

Heat the oven to 375º F. Grab a large bowl and throw in the flour, baking powder, baking soda, and salt. Then toss the remaining ingredients, EXCEPT the berries, into a medium-sized bowl and mix. Pour this into the flour mixture and stir until just combined but not too long or the muffins might end up being tough. Add the berries, stirring to distribute them thoroughly in the batter. Spoon into a greased muffin pan until two-thirds full and bake for about 20 minutes or until the muffins have risen and are firm and slightly golden on top.

Makes 8 to 10 muffins
Coconut Cake
For the Cake:
8 oz. silken tofu
1 lb. plus 5 oz. sugar
2 cups coconut milk
12 oz. coconut flakes
1 cup canola oil
1 lb. plus 4 oz. all-purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda

For the Icing:
1 lb. soy margarine
1 lb. powdered sugar, sifted
1/4 cup coconut milk
Preheat the oven to 350°F. Put the first 5 ingredients into the bowl of a food processor and purée until thick and uniform in texture. Add the last 3 ingredients and process until smooth. Pour the batter into 2 (9-inch) parchment-lined cake pans that have been coated with nonstick cooking spray. Bake for about 1 hour. Let cool.

For the icing, mix the ingredients until smooth. Spread on the cooled cake.

Vegan Banana Bread
3/4 cup tofu
1 cup of sugar
1/4 cup oil
1 tsp. vanilla
1 cup ripe bananas, mashed
2 cups whole wheat flour (or any other flour)
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
3/4 cup walnut pieces

Preheat the oven to 350°F. Blend the tofu in a blender until smooth and creamy. Pour into a mixing bowl and beat in the sugar, oil, vanilla, and bananas. In a different bowl, mix together the flour, baking soda, baking powder, and salt. Beat everything together, then fold in the walnuts. Pour into an oiled or greased loaf pan. Bake for about 1 hour.

September 5, 2008

Simple Sugar Cookies
1 1/2 cups flour
1/2 cup sugar
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup oil
1 Tbsp. vanilla
1 Tbsp. maple syrup
Egg replacer equivalent of 1 egg
Cinnamon and sugar, to coat

Mix the dry ingredients in a bowl. Mix the wet ingredients in a measuring cup (make sure they’re blended well). Stir the wet ingredients into the dry ingredients. Using your hands, form the dough into a big ball. (If it sticks together well, then it’s the right consistency. If not, add a bit of water and mix it well.) Form the dough into cookie-sized balls and roll them into the cinnamon-sugar mixture. Place on an ungreased cookie sheet. Flatten each ball a little bit. Bake at 375°F degrees for about 7 minutes.

Makes about 18 cookies

Pumpkin Pie
3/4 lb. tofu
1 16-oz. can pumpkin
1 1/2 tsp. cinnamon
3/4 tsp. ginger
1/2 tsp. nutmeg
1 tsp. salt
1/3 cup oil
1 tsp. vanilla
1 cup light brown sugar
1 1/2 Tbsp. molasses
1 unbaked 9-inch pastry crust

Preheat oven to 350°F. Blend all ingredients except the pastry crust in a blender until smooth and creamy. Pour this mixture into the unbaked pastry shell. Bake for 1 hour. Chill and serve.

Makes 1 pie

Sugar-Free Carrot Cake
2 cups whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 1/4 cups water
1 1/4 cups dates, chopped
1 cup raisins
1 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/2 cup carrot, shredded
1/2 cup chopped walnuts
1/3 cup frozen orange juice concentrate, thawed

Lightly oil a 9-inch springform pan and set aside. In a small bowl, sift together the flour, baking powder, baking soda, and salt and set aside. In a small saucepan, combine the water, dates, raisins, cinnamon, ginger, cloves, and nutmeg. Bring to a boil, reduce heat, and simmer for 5 minutes. In a large bowl, place the shredded carrots, pour the hot liquid mixture over them, and allow to cool completely. Add the walnuts and orange juice concentrate to the carrot mixture and blend well. Add the dry ingredients to the wet ingredients and stir well to combine. Pour the batter into the prepared springform pan. Bake at 375°F for 45 minutes, or until a toothpick comes out clean. Serve plain or with frosting.

Makes 1 cake

Chocolate Fudge
6 Tbsp. vegan margarine
1 1/2 cups confectioner’s sugar
1/2 cup cocoa powder
1 tsp. vanilla extract
1/4 cup soy milk
1 cup chopped nuts (optional)

Lightly grease a 5x9-inch loaf pan using a little of the margarine. Put the remaining margarine, sugar, cocoa, vanilla, and soy milk in a heatproof mixing bowl. Place the bowl over simmering water and stir until smooth. Add nuts if desired. Pour the mixture quickly into the prepared pan. Chill thoroughly and cut into squares.

Makes 2 to 3 dozen squares

Brownies
1/2 cup oil
1 1/2 cups flour, sifted
2 tsp. vanilla
1 1/2 cups sugar
1 tsp. salt
1/2 tsp. cocoa
1/4 cup cold water
1/2 cup walnuts
2 large, ripe bananas

Grease medium-sized pan. Mix all the ingredients together until smooth. Pour into the pan. Bake in a 350°F oven for 30 to 40 minutes. Cut into squares. Serve.

Banana Muffins
3 ripe bananas
1/4 cup oil or melted margarine
1 cup sugar
2 cups flour
1 tsp. salt
1 tsp. baking soda
1 cup chopped walnuts (optional—see other options listed below)
Mash bananas (overripe ones make the best bread). Add oil/margarine and sugar. Mix well. Sift the flour, salt, and baking soda together and add to the banana mixture. Mix until the flour is blended (do not beat). Pour into muffin pans or a bread pan and bake at 360°F until a toothpick comes out clean.

Optional: Add a handful of walnuts, oatmeal, raisins, chocolate chips, currants, coconut, or all of the above!

Chocolate Dream Shake
4 cups frozen bananas, cut into 2-inch chunks
1 cup soy milk, rice milk, or other nondairy milk
3 Tbsp. cocoa or carob powder
2 Tbsp. maple syrup
1 tsp. vanilla

Thaw the frozen banana chunks for 5 to 10 minutes. Toss all the ingredients into the blender and puree for 2 to 3 minutes. Serve immediately.

For a thinner shake, add extra soy milk. For an extra treat, try adding almond or peppermint.

Makes 4 servings

Chocolate Shake
Tofutti® vanilla almond bark “ice cream”
Tofutti® New-York-style chocolate “ice cream”
Vanilla soymilk

Combine half of each container of Tofutti in a blender and add soymilk until the shake has the thickness that you desire. Blend and drink up!

Makes 1 serving

Citrus-Kissed Shortcake
Safflower oil, for oiling the cookie sheet
3 cups unbleached flour
1/3 cup unbleached cane sugar
1 Tbsp. orange zest
1 Tbsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
1/3 cup vegan margarine
1 1/2 cups tofu sour cream or soy yogurt
1/3 cup orange juice (or substitute soy milk, rice milk, or another nondairy milk of your choice)
1/2 tsp. vanilla

Use a little safflower oil to lightly oil a nonstick cookie sheet then set it aside. In a large bowl, combine the flour, sugar, orange zest, baking powder, baking soda, and salt and stir well. Use a pastry blender to cut in the vegan margarine until the mixture has a coarse, crumby texture. In a small bowl, combine the remaining ingredients and stir. Add the wet ingredients to the dry ingredients and mix well.

Transfer the dough to a lightly floured work surface and use your hands to pat the dough until it is about 3/4 inch thick. Dip a 3-inch cookie cutter of any shape into a little flour, cut 12 sections out of the dough (re-dipping the cutter into the flour as needed), and transfer them to the prepared cookie sheet. Bake them at 400ºF for 10 minutes, then reduce the heat to 350ºF and bake for an additional 5 minutes or until they are light brown on the bottom. Allow them to cool slightly before serving.

Makes 12 servings

Chocolate Devastation Cake
Dry Ingredients:
2 cups all-purpose flour
1/2 cup cocoa powder
1 Tbsp. aluminum-free baking powder
1 tsp. baking soda

Wet Ingredients:

1/2 lb. extra-firm tofu, drained and cubed
1 1/4 cups grade-B maple syrup
1 1/4 cups canola oil
3/4 cup vanilla-flavored soy milk
1/4 cup black-cherry concentrate
1 Tbsp. vanilla

Preheat oven to 325°. Oil and flour two 8-inch springform pans. In a medium bowl, sift the dry ingredients together. In a blender, blend the wet ingredients together until they are smooth. Whisk the tofu mixture into the dry ingredients. Pour the batter into the prepared pans. Bake in the center of the oven for about 30 minutes, or until a toothpick inserted in the center comes out clean. Remove the cakes from the oven and allow them to cool for about five minutes before removing from the sides of the pans. Be sure that they are cooled completely before removing the bottom of the pans. Frost with chocolate icing (see below).

Chocolate Icing

1 cup cocoa powder
1 cup maple syrup
1 1/4 sticks soy margarine, softened
1 tsp. vanilla
Toasted sliced almonds, for garnish (optional)

Process the cocoa powder, maple syrup, soy margarine, and vanilla in a food processor fitted with a steel blade until the mixture is silky smooth. Spread about 1/3 of the icing on top of one of the layers of cake, place the second layer on top, and cover the top and sides of the cake with the remaining icing. Press the almonds onto the sides of the cake.

Makes 6 to 8 servings

A**-Kickin’ Fudge!
2 sticks margarine
1 lb. powdered sugar
1 cup Quik chocolate mix
1 cup peanut butter
1 tsp. vanilla

Melt the margarine and mix with the powdered sugar. Add the Quik and mix again, then mix in the peanut butter and the vanilla. Spread mixture into an 8 x 8-inch or 9 x 13-inch pan and chill. This is the best stuff on Earth—sure to make you wish you’d grown up on the stuff! Store leftovers in fridge (as if there would ever be leftovers!).

Chocolate Pudding
1 pack silken tofu (firm), crumbled
2/3 cup unbleached cane sugar
1/2 cup unsweetened cocoa powder
21/2 tsp. vanilla extract
Pinch of salt

Blend all ingredients in a food processor until creamy and thick. Chill.

Fruity Crisp Yummies
1 stick margarine, melted
1 cup sugar
1 cup flour
1 tsp. baking powder
1/2 cup soy milk
Fruit (whatever and however much you want)

Put melted margarine in baking pan and mix the rest of the ingredients together. Bake at 375ºF until the fruit is cooked and the top is browned. Put a fork in it!

Cake Mix Cookies
Any vegan Duncan Hines cake mix
2 sticks vegan margarine
Egg replacer for 2 eggs
1 bag vegan chocolate chips (Ghirardelli)

Mix ingredients together and drop like cookies on a cookie sheet. Bake for 10 to 12 minutes. Refrigerate the dough before baking for best results.

Chocolate-Nut Tofu Pie
1 12-oz. pkg. semi-sweet chocolate chips
1 12-oz. pkg. firm silken tofu
1 tsp. of vanilla
11/2 cups nuts, optional
2 9-inch Keebler reduced-fat graham cracker crusts

Melt the chocolate in a microwave or slowly melt it in a saucepan on the stove. In a blender, combine the chocolate, tofu, and vanilla. Blend until very smooth. Stir in the nuts (optional). Pour the mixture into a graham cracker crust. Chill several hours or overnight. Done!

Mud Puddle Cake
1 cup all-purpose biscuit baking mix
1/4 cup Hershey's cocoa
3/4 cup Silk Creamer and 1/2 cup corn syrup mixed together
3/4 cup Hershey's syrup
1 tsp. vanilla extract
3/4 cup hot water
Whipped topping or soy ice cream (optional)

Preheat the oven to 375ƒF and grease an 8-inch-square baking pan. Combine the baking mix and the cocoa in a medium bowl. Stir in 1 cup of the creamer/corn syrup mixture, 1/4 cup of the Hershey's syrup, and the vanilla until blended and spoon evenly into the greased pan. Then put the rest of the creamer/corn syrup combo, the remaining 1/2 cup syrup, and the water in a small bowl and pour the liquid mixture carefully over the mixture in the pan, but do not stir. Bake for 25 to 30 minutes or until the center is set and the cake begins to pull away from the sides of the pan. Let stand for 10 minutes and spoon into dessert dishes, spooning the chocolate "mud puddle" from the bottom of the pan over the top. Serve warm with whipped topping or soy ice cream. Be sure to cover and refrigerate any leftovers ... actually, you can disregard that because there won't be any leftovers!

Makes 6 to 8 servings.

Enlightenment Bars
1 cup maple syrup
1/2 cup brown sugar
1/2 cup cocoa powder
1 tsp. vanilla extract
Few pinches cinnamon
1 cup all-natural crunchy peanut butter
Granola
In a saucepan, mix the first 5 ingredients and cook until it comes to a boil-be sure to stir it constantly! Turn off the heat and mix in the peanut butter. Then add the granola (however much you want in order to obtain the desired consistency). Pour into a baking pan and chill until firm.

Makes 8 to 10 servings

Creamy Tofu Dessert
1 10 1/2-oz. package silken tofu
3 Tbsp. fructose
1 tsp. ground cinnamon
1 tsp. vanilla extract
Process all ingredients in a blender or food processor until smooth and creamy.

Makes 3 servings



Watermelon Lemonade
1 cup sugar
1/4 cup water
2 cups watermelon (seeded, peeled, diced)
1 cup freshly squeezed lemon juice
1 qt. club soda
Bring the sugar and water to a boil over medium heat, stirring occasionally until the sugar is dissolved. Press the watermelon with the back of a spoon through a fine mesh strainer and discard the pulp left in the strainer. Combine the watermelon juice, sugar syrup, and lemon juice in a 2-quart pitcher and chill. Add the club soda to the juice mixture just before serving. It’s best served over ice.

Makes 2 quarts

Vegan Cheesecake
For the Crust

11 graham crackers, ground into fine crumbs (about 1 1/4 cups)
3 Tbsp. granulated cane juice
5 Tbsp. margarine
For the Filling

1 1/2 lbs. tofu cream cheese
10.5 oz. silken tofu
3/4 cup granulated cane juice
2 Tbsp. arrowroot powder
1 Tbsp. lemon zest
2 tsp. vanilla extract
1 pint strawberries, stems removed and sliced thin (or substitute your fave fruit)
For the crust, preheat the oven to 325°F. Mix the graham cracker crumbs and granulated cane juice in a medium bowl. Add a dollop of margarine to the mixture and stir with a fork until well blended. Transfer to a 9-inch pie pan and make the crust by evenly pressing the crumb mixture across the surface of the pan. Bake until lightly browned and firm, about 15 to 20 minutes. Let the crust cool completely before adding the filling.

For the filling, preheat the oven to 350°F. Place the tofu cream cheese, silken tofu, granulated cane juice, arrowroot powder, lemon zest, and vanilla in a food processor. Process, scraping down the sides of the bowl several times until smooth, about 2 minutes. Pour the filling into the cooled crust. Bake for 50 minutes. Turn the heat off, but leave the cheesecake in the oven until the edges are set and lightly browned but the center still wiggles just a bit, about an hour. Remove from the oven and let cool completely. Wrap tightly and chill at least 4 hours.

Remove from the fridge and add strawberries on top right before serving.

Makes 1 cheesecake

Blueberry Pandowdy
1 1/2 cups blueberries
1/4 cup sugar
3 Tbsp. oil or margarine
3/4 cup whole-wheat pastry flour
3/4 cup unbleached flour
1/2 cup Sucanat
1 1/2 tsp. baking powder
1/4 cup oil
1 cup soy milk
1 tsp. vanilla extract

• Put the blueberries, sugar, and oil or margarine in a pan and heat until gooey.
• Mix all the other ingredients in a bowl.
• Pour half the batter into an oiled 8 x 8-inch baking pan.
• Spread the melted blueberry mixture on top, cover with the remaining batter, and bake at 350°F for 25 to 30 minutes.

Makes about 6 servings

October 22, 2007

For the Ultra-Lazy

Yes, even activists are lazy. Luckily, after you buy these goods, your work here is done. Simply open, pour, chew, swallow, and repeat.
• When shopping at the big K, grab a bag of American Fare chocolate chip cookies and munch away. These yummy cookies can be found in pretty much every Kmart around the country.

• Trader Joe's offers tofu pad Thai bowls that can easily be warmed in the microwave in under 10 minutes. Trader Joe's has several other similarly easy-to-fix meals-on-the-go such as these, so keep your eyes peeled! Check out the raw, ready-made pizza dough that you just bake and fancy up with sauce and toppings. We also dig the vegan taquitos.

• Ghirardelli chocolate chocolate chip muffin mix is also vegan—and amazing!

• Zatarain's rice dishes (black bean and rice; black eyed peas and rice; red beans and rice, etc.) are roughly a dollar each and enough to feed two people.

• Lipton's rice meals in bags (teriyaki, oriental, and Cajun flavors are all vegan) are roughly a dollar each.

• Oriental Style Ramen Noodles (be sure to check ingredients—brands vary)

• Pasta with cheap sauce

• Instant mashed potatoes

• Tofu is cheaper than ANY meat. Use tofu in recipes that call for meat.

• Canned Hormel vegetarian chili

• Generic brand tomato soup

• Seriously ... you could survive from breakfast through dinner for the rest of your life if you only bought Amy's Kitchen products. With vegan options such as the Teriyaki Bowl, Black Bean Vegetable Enchilada, Asian Noodle Stir Fry, Thai Stir Fry, Tofu Scramble in a Pocket Sandwich, Mexican Tamale Pie, and Apple Toaster Pops, you really can't lose. You can find Amy's Kitchen products in most major supermarkets and in health food stores.

• All of Edy's Whole Fruit Sorbets are vegan, except Coconut.

• Luna Bars

• Robert's American Gourmet's Tings and Veggie Booty make for awesome snacks.

• Some brands of pirogies are vegan—check the label.

• Most fruity popsicles are vegan—check the label.

• Cereal and soy milk, baby! Many cereals are vegan, so check the labels on your favorites. We like Cookie Crisp, Cheerios, and Reese's Peanut Butter Cup.

• Pita bread and hummus.

• Bagels (check label to make sure the brand is vegan) with Fleishmann's, Earth Balance, Smart Balance, Spectrum Naturals, Willow Run, or any other vegan margarine. Or slather the bagel with peanut butter, cashew butter, hazelnut butter, almond butter, or any of the other vegan nutty butters that you come across.

• Boca, Gardenburger, Morning Star Farms, Lightlife, Tofurky, and Natural Touch all offer fabulous fake meats that are made for breakfast, lunch, and dinner. Just throw them in the microwave or on the skillet, dress them up if you choose, and you're good to go! (Not all of their products are vegan, so be sure to watch out for casein, cheese, whey, or egg whites.)

• If you're in the mood for pizza but don't feel like explaining to your local pizza joint why you don't want cheese on the pie, go to the grocery store and grab Martha White's pizza dough mix (found in the baking aisle). You just add water and a little oil and put it in a pan covered with your favorite toppings, and you have a big pizza for under five dollars.

• Most likely, if you're vegan, you already know about the soy ice cream alternatives out there, but here's the deal: Soy Delicious, Tofutti, Rice Dream, and Soy Dream have some amazing products out (many of which you can find in standard grocery chains). You will feel as if you're cheating. There are several other brands of soy dessert treats, too, so seek them out!

• Fantastic Foods provides us with tons of delicious vegan ready meals, like their Vegetarian 3-Bean Chili, Pad Thai, Thai Lemon Grass, and Spanish Paella. They also have lines of soup and meal cups, cereal cups, simmer soups, soup and dip mixes and side dishes and entrées. Not all of their products are vegan, so read the labels closely.

• You will keel over and die when you taste Uncle Eddie's vegan cookies. The best part about them is that they can now be found in major grocery stores, not just health food stores! The options are boggling: Chocolate Chip, Oatmeal, Oatmeal Raisin, Trail Mix, Peanut Butter Chocolate Chip ... These are a must-have for all you dessert lovers out there.

February 26, 2005

Real Food


If you have the patience to remain standing in the kitchen longer than it takes to eat a bag of chips, then you just may be qualified to cook up the real food. And please send some to us, because we are sooooo not there yet.

Veggie Baked Ham
1 large vegetarian stewed ham (available from May Wah)
1/2 cup brown sugar
1 tsp. cinnamon
1 tsp. cloves
5 slices fresh pineapple
1/4 cup lemon juice
1/2 cup pineapple juice
1/2 cup orange juice

Preheat the oven to 350°F.
Cut the veggie ham into bite-sized pieces.
Mix all the ingredients together.
Cover and bake in the oven for 35 minutes.
Makes 6 to 8 servings

Cider-Mashed Sweet Potatoes
2/3 cup (10 Tbsp. + 2 tsp.) apple cider
5 large sweet potatoes or yams, scrubbed but unpeeled
4 Tbsp. margarine
2 Tbsp. light brown sugar
1/2 tsp. salt

Boil the cider in a small saucepan over high heat until it is reduced by half, about 7 minutes. Set aside.
Bring a large pot of lightly salted water to a boil. Add the sweet potatoes and cook until tender, 30 to 40 minutes. Drain well.
Peel the hot sweet potatoes, using a kitchen towel to protect your hands.
Return the potatoes to the warm pot, add the cider, margarine, brown sugar, and salt and mash until well blended.
Makes 8 to 10 servings

Apple Pancakes
1 1/2 cups whole wheat pastry flour
1/4 tsp. salt
1 Tbsp. baking powder
2 Tbsp. thawed apple juice concentrate
3/4 cup low-fat soy milk
2 green apples, cored and grated

Mix the flour, salt, and baking powder in a large bowl.
Mix the apple juice concentrate and the soy milk in a separate bowl.
Add the wet ingredients to the dry.
Add the apples and stir gently until well blended.
Spray a skillet with vegetable cooking spray and heat until moderately hot.
Pour the batter—3 Tbsp. at a time—onto the skillet, forming pancakes.
Cook for 3 minutes on each side, or until golden brown.
Makes 3 servings

Vegetable Lasagne
1 lb. firm tofu
1/2 tsp. salt
2-3 Tbsp. nutritional yeast
1 tsp. thyme
1 tsp. basil
3 cups tomato sauce
1 1/2 cups cauliflower pieces
1 onion, chopped
3 Tbsp. canola oil
3/4-1 lb. mushrooms, chopped
9 lasagne noodles, cooked
1 bunch spinach, washed

Preheat the oven to 375°F and lightly grease a casserole dish.
Mash the tofu in a large bowl and add the salt, nutritional yeast, thyme, basil, and 1/2 cup of the tomato sauce.
Sauté the cauliflower and onion in the oil. Add the mushrooms, cooking thoroughly.
Remove from the heat and add to the tofu mixture, mixing well.
Place a layer of the noodles in the prepared dish and cover with some of the tomato sauce.
Top with a layer of the tofu mixture and then the spinach.
Repeat until all the noodles, tomato sauce, tofu mixture, and spinach have been used.*
Cook for 30 to 35 minutes.
*Note: The last layer should be noodles topped with the remaining tofu mixture and tomato sauce.

Makes 6 servings

Black-Bean Soup
3 Tbsp. olive oil
2 shallots, diced
2 celery stalks, minced
1 carrot, minced
3 garlic cloves, minced
1 tsp. cumin seeds
3 cups black beans (soaked overnight in water)
6 cups water
1 jalapeño pepper
2 bay leaves
Salt, to taste
Pepper, to taste

In a large stockpot, heat the oil over medium heat.
Add the shallots, celery, and carrot and cook until tender and fragrant, about 15 minutes.
Add the garlic and sauté for 2 minutes more, then add the cumin and stir for 1 minute.
Add the beans and the water.
Make several lengthwise slits in the jalapeño and add it to the soup along with the bay leaves.
Bring to a boil, then reduce the heat and let simmer for about 1 1/2 hours until the beans are tender and falling apart. As the beans cook, add more water if necessary to keep them from getting dry.
Season with the salt and pepper and serve.
Makes 4 servings

Creamy Rice-and-Spinach Casserole
Several garlic cloves, minced
1 medium-to-large onion, chopped
3-4 Tbsp. olive oil
3-4 Tbsp. flour
2 cups plain soy milk
1 cup vegetable broth
Salt and pepper, to taste
1 10-oz. pkg. frozen chopped spinach, thawed and drained
4 cups cooked brown rice

In a large pot, sauté the garlic and onion in the oil until softened.
Sprinkle with the flour and stir until pasty.
Add the soy milk and the broth and cook, stirring frequently, at a low boil until thickened.
Season with the salt and pepper and remove from the heat.
Stir in the spinach and add just enough rice so that the mixture is still creamy. Bake in a greased 9x13-inch pan at 350°F for about 30 minutes, until bubbly.
Variation: Cooked pasta can be used instead of the rice.

Makes about 4 servings

Tofu Stir-Fry
1/2 lb. firm tofu
Vegetable (or sesame) oil for stir-frying
5 oz. mushrooms, chopped (try baby portobellos)
1 cup teriyaki sauce
2 Tbsp. sugar
1 head broccoli, chopped
1/2 head cauliflower, chopped
1 small onion, chopped
1 1/2 peppers, chopped
Cooked rice (any kind will work)

In a frying pan or wok, brown the tofu in the oil.
Meanwhile, stir together the mushrooms, teriyaki sauce, and sugar in a bowl and let sit for 10 minutes.
Pour over the browned tofu and simmer, covered, for about 10 minutes. Add the rest of the veggies. Simmer, covered, until cooked to your liking. Serve with the rice.
Makes 4 to 6 servings

Un-Meaty Pot Roast
1/2 onion, chopped
2 tsp. olive oil
1 pkg. veggie burger crumbles (try Boca® Ground Burger)
1 pkg. vegetarian brown gravy
1/4 cup ketchup
2 carrots, thinly sliced

Preheat the oven to 350°F.
Sauté the onion in the olive oil until slightly tender.
Heat the veggie burger crumbles in a separate pan, then spread on the bottom of a baking dish.
In a medium-sized bowl, prepare the vegetarian brown gravy according to the package directions.
Mix in the ketchup, onion, and carrots and pour over the veggie burger crumbles.
Bake for 30 to 45 minutes. Remove from the oven and let cool before eating.
Makes 4 servings

Green-Bean Almondine
1 lb. fresh green beans
3 Tbsp. sliced almonds
1 cup rice or soy milk
2 Tbsp. arrowroot powder
1 Tbsp. tamari
1/2 tsp. black pepper

Steam the green beans for 5 to 7 minutes, until tender.
Meanwhile, in a dry pan, toast the almonds over medium heat, watching carefully to prevent burning. Set aside.
In a saucepan, heat 3/4 cup of the rice or soy milk over medium heat without boiling.
Combine the 1/4 cup remaining rice or soy milk and the arrowroot powder.
Continue to cook over medium heat until thickened.
Stir in the tamari and black pepper and pour over the green beans.
Garnish with the toasted almonds.
Makes 6 to 8 servings

March 24, 2009

Sweet Bean Chili
4 large sweet potatoes, washed and unpeeled
1/2 cup onion, diced
1 1/2 tsp. olive oil
1/2 cup green pepper, diced
1/2 cup Roma tomatoes, seeded and diced
2 tsp. garlic, minced
1/2 tsp. chili powder
1/2 tsp. ground cumin
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
15-oz. can black beans, rinsed and drained
8-oz. can tomato sauce
Hot sauce, to taste
Place the sweet potatoes on a cookie sheet and bake at 400°F for 60 to 75 minutes, or until soft.
Meanwhile, in a medium saucepan, sauté the onion in the olive oil for 3 minutes.
Add the green pepper and sauté an additional 3 to 4 minutes, or until tender.
Add the tomatoes, garlic, and seasonings and sauté for 2 minutes.
Add the black beans and the tomato sauce. Season with the hot sauce, stirring well to combine.
Simmer for 10 minutes. Remove from the heat.
Remove the sweet potatoes from the oven and let cool for 5 minutes.
For each serving, cut one sweet potato in half and place on a plate. Ladle the chili over the top and serve.
Makes 4 servings

Fettuccine Nofredo
12 oz. soft tofu
2 garlic cloves, minced
1/4-1 cup soy milk
2 Tbsp. vegan Parmesan cheese
1 tsp. salt
Fresh basil, to taste
Black pepper, to taste
Onion powder, to taste
1 pkg. fettuccine noodles
Put the tofu in a blender and blend on low until liquefied.
Add the garlic and continue to blend.
Add the soy milk 1/4 cup at a time until the desired consistency is reached. (You may not need to add a whole cup.)
Add the vegan Parmesan and the salt, basil, black pepper, and onion powder and continue to blend on low speed for 1 minute.
Pour into a saucepan and simmer over medium-low heat until hot, stirring frequently to prevent burning.
Prepare the noodles according to the package directions. Serve with the sauce.
Makes 4 servings

Vegan Mexican Lasagne
1 pkg. veggie burger crumbles
1 small jar salsa
2 cups vegan cheddar cheese, shredded
1 Tbsp. taco seasoning
2 Tbsp. nutritional yeast
1 pkg. tortillas
Preheat the oven to 350°F.
In a large bowl, microwave the veggie burger crumbles until hot.
Add 3/4 of the jar of salsa, 1 1/2 cups of the cheese, the taco seasoning, and the nutritional yeast. Stir.
Put 2 tortillas in the bottom of a round baking dish.
Pour 1/4 of the veggie burger mixture on top. Continue layering, alternating 2 tortillas and the veggie burger mixture, until the mixture is gone, ending with 2 tortillas on top.
Cover with the remaining salsa and “cheese.”
Bake for 15 minutes.
Makes 5 servings

Bean-and-Potato Tacos
1 large potato, diced into 1/4-inch squares
Olive oil for frying
Garlic, to taste
Cumin, to taste
Chili powder, to taste
Vegit, to taste
1 can vegetarian refried beans
Taco shells
1-2 cups lettuce
Fry the potatoes in the oil over medium heat and add the spices.
Heat the refried beans in a separate pan.
Combine the potatoes and beans in a bowl and mix thoroughly.
Scoop into the taco shells and top with lettuce and your fave veggies, salsa, or guacamole.
*Variation: For a more filling meal, add a side dish of spicy rice.

Makes 3 to 4 servings

Chik'n Fried Rice
1 Tbsp. canola oil
3 carrots, thinly sliced
3 celery stalks, sliced
2 garlic cloves, minced
1/2 tsp. pepper
3 cups cooked white rice, cooled
2 pkgs. Morningstar Farms Meal Starters Chik'n Strips (or your favorite chicken substitute), finely chopped
4 green onions, sliced
2 Tbsp. orange juice
2 Tbsp. soy sauce
1 tsp. agave nectar
In a wok or nonstick skillet, heat the oil over medium-high heat.
Add the carrots, celery, garlic, and pepper and stir-fry for 3 minutes, until the vegetables start to brown.
Add the rest of the ingredients and cook for about 3 minutes, stirring often, until the liquid is absorbed. Serve hot.
Makes 6 servings

Orange-and-Avocado Salad
1/2 cup finely sliced red onion
3 navel oranges
1/4 cup extra-virgin olive oil
2 Tbsp. white wine vinegar
1/4 tsp. salt
1/4 tsp. pepper
Dash of hot pepper sauce
1 head Boston lettuce, separated
1 avocado, peeled and sliced
1/4 cup pomegranate seeds
In a bowl, cover the onion with cold water and let stand for 30 minutes.
Drain well, pat dry, and set aside.
Working over a bowl to catch the juice, remove the peel and outer membrane of the oranges. Cut the fruit into segments and set aside.
Add the oil, vinegar, salt, pepper, and hot pepper sauce to the juice and whisk to make a dressing.
Arrange the lettuce in a shallow serving bowl and top with the avocado slices, orange segments, and onion.
Drizzle with the dressing and sprinkle with pomegranate seeds.
Makes 4 servings

Spinach-and-Artichoke Dip
1/2-1 cup fresh spinach
3/4 cup vegan Parmesan cheese
1-2 cups marinated artichoke hearts, drained
1/4 tsp. pepper
1 tsp. lemon juice
1 cup vegan mozzarella cheese, grated
Preheat the oven to 350°F.
Blend all the ingredients, except for 1/4 cup of the "Parmesan cheese," together.
Spoon into a casserole dish and top with the reserved "cheese."
Bake, covered, for 20 minutes. Remove from the oven and let cool before serving.
Makes approximately 6 servings

Curry Sweet Potatoes
1 1/2 lbs. sweet potatoes, cubed
2 Tbsp. curry powder
1 tsp. salt
2 Tbsp. olive oil
Preheat the oven to 400°F.
Put the potatoes in a shallow, ungreased casserole pan.
Sprinkle with the curry powder and the salt and drizzle with the oil.
Bake for about 45 minutes, turning once or twice.
Makes 4 to 6 servings

Fried Tofu
3 Tbsp. tamari or soy sauce
1/4 cup nutritional yeast
1 tsp. Mrs. Dash or a similar seasoning
1 pkg. extra-firm tofu
2 Tbsp. olive oil
Lightly grease a nonstick pan with oil.
Pour the tamari or soy sauce into a small bowl.
Mix the nutritional yeast and the seasoning in a separate bowl.
Cut the tofu into 1/4-inch slices and dip in the sauce, then in the nutritional yeast mixture. Fry until golden brown on each side, adding oil to the pan as necessary.
Serve with your favorite veggies and rice.
Makes 2 to 3 servings

Quick Tomato-Veggie Soup
10-oz. box rigatoni
2 14-oz. cans vegetable broth
1-1 1/2 cans water
2 15-oz. cans tomatoes
14.5-oz. can corn
8-oz. can chick peas
8-oz. can lima beans
Parsley, to taste
Basil, to taste
Thyme, to taste
Rosemary, to taste
Salt and pepper, to taste
Cook the pasta according to the directions on the box, drain, and set aside.
Combine the rest of the ingredients in a large pot and cook on medium to high heat until the lima beans and garbanzo beans are tender.
Remove from the heat and add the pasta just before serving.
Makes 8 to 10 servings

Oven Fries
5 potatoes, cut into 1/4-inch-thick slices
2 Tbsp. extra-virgin olive oil
Garlic powder, to taste
Ground sage, to taste
Paprika, to taste
Preheat the oven to 500°F.
Place the potato slices on a cookie sheet and drizzle with the olive oil.
Sprinkle with the garlic powder, ground sage, and paprika and mix with your hands until all the potatoes are coated.
Bake for 10 minutes, then turn the fries over and bake for another 10 minutes.
Makes 4 to 6 servings


Stuffed French-Bread Pizza
1 2-foot-long French-bread loaf
1 Tbsp. extra-virgin olive oil
1 pkg. Tofurky vegan Italian sausage, crumbled
1/2 pkg. veggie pepperoni, chopped
1 small red bell pepper, seeded and chopped
1 small onion, chopped
2 large garlic cloves, chopped
1 pkg. frozen spinach, thawed, squeezed dry, and chopped
Salt and pepper, to taste
1 tub Tofutti plain cream cheese
1 block Italian-style seasoned tofu, crumbled
1/2 cup grated vegan parmesan
1 block vegan mozzarella, grated
1 tsp. dried oregano
1 tsp. crushed red pepper flakes
Preheat the oven to 425°F.
Split the bread lengthwise, hollow each piece out, and cut in half horizontally, making 4 shells for the pizzas.
Heat the olive oil in a skillet over a medium-to-high flame and brown the Tofurky sausage and the veggie pepperoni.
Add the red bell pepper, onion, and garlic. Cook for 3 minutes and then add the spinach.
Remove from the heat, season with the salt and pepper, and transfer to a bowl.
Combine with the Tofutti cream cheese, the seasoned tofu, and the vegan parmesan and mix thoroughly.
Spread the mixture into the bread shells.
Top each pizza with the vegan mozzarella. Place on a cookie sheet and bake for 10 to 12 minutes, or until the “cheese” melts and the bread is super-crisp.
Remove from the oven. Top with the oregano and the hot pepper flakes and serve.
Makes 4 French-bread pizzas


Veggie Burger Helper
1 box elbow macaroni
Oil for simmering
1 pkg. veggie burger crumbles
1 pepper, diced (use your favorite type of pepper)
1/2 onion, diced
Salt and pepper, to taste
Garlic powder, to taste
8-12 oz. V-8 juice
Cook the macaroni according to the directions on the box, drain, and set aside.
Drizzle a bit of oil into a pan, then add the crumbles, the pepper, and the onion and stir.
Add the macaroni, the salt, pepper, garlic powder, and V- 8 juice, stirring thoroughly. Let simmer for 20 minutes on medium heat, then serve.
Makes 4 servings


Curried Veggie Wraps
2-3 Tbsp. grapeseed oil (or your fave oil)
1 small onion, chopped
2-3 garlic cloves, chopped
1 pkg. firm tofu
Curry powder or paste, to taste
1 cup water
2 medium potatoes, cut into 1-inch cubes
2 medium carrots, chopped
1 small head cauliflower, cut into florets
Pinch of flour
1 pkg. tortillas
Heat the oil in a large skillet or wok over medium heat and fry the onion, garlic, and tofu until the tofu is lightly browned and the onions are clear.
Mix the curry spice with the water and add to the pan. Add the potatoes, carrots, and cauliflower and turn the heat up to high, stirring every so often. If the veggies aren’t totally cooked by the time the water evaporates, add a little more water and keep cooking.
Once the veggies are cooked, add the flour (mixed with a bit of water) to the veggies to thicken the sauce, cook for about 3 minutes more, and remove from the heat.
Place a big scoop of the curry in the middle of each tortilla and wrap it up.
*Variation: For a more filling meal, add some brown rice to the wraps.

Makes 6 to 8 servings

Red Curry-Coconut Soup
Courtesy of Chef Joshua A. Moore from Norfolk’s own Blue Hippo restaurant

Oil
1/2 pkg. tofu (about 7 oz.), cubed
1 cup cubed pineapple (canned)
1 Tbsp. margarine
2 garlic cloves, sliced
1 shallot, sliced
Ginger powder or fresh ginger, to taste (whichever is preferred)
1 Tbsp. red curry paste
2 cans coconut milk
1 Tbsp. cornstarch
1 1/2 Tbsp. water
Salt and white pepper, to taste
1 Roma tomato, sliced
Chopped green onion for garnish

(Other recommended veggies: broccoli, green peppers, red peppers, mushrooms, and spinach. Make sure to cook all the veggies—excluding the spinach—before putting them in the soup.)

Heat the oil in a pan over medium heat until hot.
Sear the tofu until golden brown and set aside.
Heat the pineapple until caramelized and set aside. Cook all the other veggies that you’re using and set aside.
In a separate pot, heat the margarine and add the garlic, shallot, and fresh ginger and cook for 1 minute, stirring well.
Add the curry paste and continue cooking and stirring for another minute.
Add the coconut milk, mix well, and cook for 2 minutes on medium heat.
In a separate container, mix the cornstarch and the water, add to the coconut mixture, and continue stirring and heating until the mixture is slightly thickened.
Add the tofu and the pineapple (and any other veggies), the salt, and the white pepper. Fold in the Roma tomatoes and garnish with the green onion.
Makes 1 serving


Danielle’s Pita Fajita
1 green pepper, seeded and sliced into strips
1 medium onion, sliced
1 cup washed and sliced fresh mushrooms
2 Tbsp. olive oil
1 whole wheat pita
2 slices vegan soy cheese
Sauté the peppers, onions, and mushrooms in olive oil until tender.
Slice the pita into 2 halves, fill each with soy “cheese,” and add the sautéed veggies.
*Variation: Mix 1/2 cup of vegan ranch dressing with one chopped or pressed garlic clove and pour into the pita to give it a little kick.

Makes 2 servings