Green Curry
True Thai
by Hong Thaimee
We didn't add any of the hot spice and made it with tofu instead of chicken.
Ingredients
Directions
In a medium-size pot over medium-high heat, heat the oil until sizzling or if using coconut cream, heat until bubbling. Add the green curry paste and cook carefully just until fragrant and the color has intensified, about 1 minute.
Stir the tofu into the thickened curry mixture to coat. Once well mixed, pour in the coconut milk and bring to a boil.
Lower the heat to medium and add the eggplant. Simmer until the chicken and eggplant are cooked through, about 8 minutes.
Remove from heat and stir in the Thai basil, Thai long chilies, and kaffir lime leaves. Add palm sugar and fish sauce, and stir to incorporate.
Serve hot over jasmine rice or rice noodles, or with roti for dipping.
Green Curry Paste
Makes 1/2 cup
Ingredients
Directions
Toast coriander, cumin seeds and white peppercorns in a small skillet over very low heat until fragrant, about 1-2 minutes. Grind using a stone mortar and pestle
In the same mortar, pound the two chilies until they break apart. Add the salt and continue to pound until well mixed.
Add the galangal, lemongrass, kaffir lime leaves, cilantro root, garlic, and shallot, and continue pounding until it forms a paste.
Add the ground spices and pound until well blended, about 1-2 minutes more.
Note: I discard the usage of using shrimp paste to this recipe to be sensitive to those who are allergic to seafood.
Cli
True Thai
by Hong Thaimee
We didn't add any of the hot spice and made it with tofu instead of chicken.
Ingredients
- 2 tablespoons vegetable oil or coconut cream
- 1/4 cup green curry paste (recipe below)
- 1 pound Tofu, cubed into 1-inch pieces
- 13.5 ounce–can coconut milk
- 1 cup eggplant, cut into 1/2-inch cubes
- 1/2 cup Thai basil leaves, whole
- 1/4 cup long Thai chili, sliced thinly crosswise (we didn't added this)
- 2 kaffir lime leaves, torn 3-4 times to release their oils
- 1 tablespoon palm sugar (or to taste)
- 1 tablespoon fish sauce (or soy sauce)
Directions
In a medium-size pot over medium-high heat, heat the oil until sizzling or if using coconut cream, heat until bubbling. Add the green curry paste and cook carefully just until fragrant and the color has intensified, about 1 minute.
Stir the tofu into the thickened curry mixture to coat. Once well mixed, pour in the coconut milk and bring to a boil.
Lower the heat to medium and add the eggplant. Simmer until the chicken and eggplant are cooked through, about 8 minutes.
Remove from heat and stir in the Thai basil, Thai long chilies, and kaffir lime leaves. Add palm sugar and fish sauce, and stir to incorporate.
Serve hot over jasmine rice or rice noodles, or with roti for dipping.
Green Curry Paste
Makes 1/2 cup
Ingredients
- 2 teaspoon coriander seeds
- 2 teaspoon cumin seeds
- 1 teaspoon whole white peppercorns
- 3-4 green bird eye chilis, chopped
- 2 long green chili, chopped
- Pinch of salt
- 1-inch long piece galangal (ginger will work), thinly sliced
- 3 stalks lemongrass, bruised and thinly sliced (use only about the first 2-3 inches of the bottom)
- 5 kaffir lime leaves or 2 kaffir lime peel, if available
- 3 pieces cilantro root (substitute with whole cilantro)
- 8 medium cloves garlic, peeled and coarsely chopped
- 2-3 small shallot, peeled and coarsely chopped
Directions
Toast coriander, cumin seeds and white peppercorns in a small skillet over very low heat until fragrant, about 1-2 minutes. Grind using a stone mortar and pestle
In the same mortar, pound the two chilies until they break apart. Add the salt and continue to pound until well mixed.
Add the galangal, lemongrass, kaffir lime leaves, cilantro root, garlic, and shallot, and continue pounding until it forms a paste.
Add the ground spices and pound until well blended, about 1-2 minutes more.
Note: I discard the usage of using shrimp paste to this recipe to be sensitive to those who are allergic to seafood.
Cli
Creamy Herbed Scalloped Potatoes
Serves 8
Ingredients
1 tablespoon of vegetable oil or earth balance to grease the bottom and sides of a 9"x 13" baking dish
6-8 cups of thinly sliced yellow potatoes (I prefer Yukon gold)
2 medium yellow onions, halved and sliced thinly
4 tablespoons butter dairy-free
4 tablespoons flour (wheat or chickpea for gluten free)
3 cups flax milk unsweetened (you can use any dairy-free milk of your choice)
1 medium celeriac root peeled and grated
1 1/2 teaspoon salt
1/2 teaspoon black pepper
1 tsp nutritional yeast
1 tablespoon fresh thyme
½ cup finely chopped chives
Instructions
Clean and slice potatoes on a mandolin or in a food processor.
Place in a large bowl of water as you go along slicing. This will keep the potatoes from turning brown.
Peel and slice the onions on a mandolin or food processor.
Peel and grate the celeriac in a food processor or by hand.
Melt the dairy free butter in a large saucepan.
Add the flour and stir over medium heat for a minutes. Keep stirring so that it is all blended well.
Slowly whisk in the dairy free milk a little at a time so that the sauce doesn’t have lumps.
Add the grated celeriac to the milk mixture.
Bring to a low boil stirring often.
After the sauce comes to a boil turn down the heat to medium and cook until it is smooth and thickens a bit. About 10 to 15 minutes. Check to make sure the celeriac is starting to soften. Add salt and pepper and nutritional yeast and stir.
Layer the potatoes and onions in a large 9" x 13" baking dish, overlapping in a staggered type of style. This allows the sauce to get down in between the layers.
Pour the sauce over the top.
Cover with a lid or foil.
Bake at 350° for 30 minutes.
Uncover and bake another 60 minutes.
Remove from oven and sprinkle fresh herbs over the top.
Let stand for 10 minutes. The sauce will thicken.
Serves 8
Ingredients
1 tablespoon of vegetable oil or earth balance to grease the bottom and sides of a 9"x 13" baking dish
6-8 cups of thinly sliced yellow potatoes (I prefer Yukon gold)
2 medium yellow onions, halved and sliced thinly
4 tablespoons butter dairy-free
4 tablespoons flour (wheat or chickpea for gluten free)
3 cups flax milk unsweetened (you can use any dairy-free milk of your choice)
1 medium celeriac root peeled and grated
1 1/2 teaspoon salt
1/2 teaspoon black pepper
1 tsp nutritional yeast
1 tablespoon fresh thyme
½ cup finely chopped chives
Instructions
Clean and slice potatoes on a mandolin or in a food processor.
Place in a large bowl of water as you go along slicing. This will keep the potatoes from turning brown.
Peel and slice the onions on a mandolin or food processor.
Peel and grate the celeriac in a food processor or by hand.
Melt the dairy free butter in a large saucepan.
Add the flour and stir over medium heat for a minutes. Keep stirring so that it is all blended well.
Slowly whisk in the dairy free milk a little at a time so that the sauce doesn’t have lumps.
Add the grated celeriac to the milk mixture.
Bring to a low boil stirring often.
After the sauce comes to a boil turn down the heat to medium and cook until it is smooth and thickens a bit. About 10 to 15 minutes. Check to make sure the celeriac is starting to soften. Add salt and pepper and nutritional yeast and stir.
Layer the potatoes and onions in a large 9" x 13" baking dish, overlapping in a staggered type of style. This allows the sauce to get down in between the layers.
Pour the sauce over the top.
Cover with a lid or foil.
Bake at 350° for 30 minutes.
Uncover and bake another 60 minutes.
Remove from oven and sprinkle fresh herbs over the top.
Let stand for 10 minutes. The sauce will thicken.
Butternut Squash Soup
Serves 6
Ingredients
1 tablespoon olive oil
1 large onion, chopped
3 carrots, peeled and chopped
1 cup of celeriac root peeled and cubed
5 medium yellow potatoes peeled and cubed
3 cloves garlic, minced
1 tablespoon grated ginger
2 teaspoons Chinese 5-Spice powder
1 teaspoon of cinnamon
Dash crushed red pepper
1 teaspoons salt
2 pounds roasted butternut squash or peeled and cubed raw squash
1 tablespoon maple syrup (optional)
4 cups Better than Bouillon No Chicken Broth
1-2 cups water
Fresh sage leaves coarsely chopped
Instructions
Serves 6
Ingredients
1 tablespoon olive oil
1 large onion, chopped
3 carrots, peeled and chopped
1 cup of celeriac root peeled and cubed
5 medium yellow potatoes peeled and cubed
3 cloves garlic, minced
1 tablespoon grated ginger
2 teaspoons Chinese 5-Spice powder
1 teaspoon of cinnamon
Dash crushed red pepper
1 teaspoons salt
2 pounds roasted butternut squash or peeled and cubed raw squash
1 tablespoon maple syrup (optional)
4 cups Better than Bouillon No Chicken Broth
1-2 cups water
Fresh sage leaves coarsely chopped
Instructions
- If you are using roasted squash, preheat an oven to 400 degrees, cut the butternut in half, remove seeds and place cut side down on a baking tray. Bake until soft (about 45 -60 min depending on thickness). Remove from oven let cool and scoop out the flesh to use in the soup. Using roasted squash provides the best flavor and saves you the pain of peeling a raw butternut.
- To make the soup, heat the olive oil over medium high heat in a large soup pot. Add the onion, carrot, celeriac and potatoes. Saute for 5 minutes, stirring frequently, or until the onions appear soft and clear. Stir in the garlic and ginger. Saute for another 2-3 minutes, adding a few tablespoons of water as needed to prevent the veggies from sticking or burning.
- Stir in the five spice powder, cinnamon, red pepper, and salt, and give everything a good stir. Add the butternut squash, syrup, broth, and water. Bring the mixture to a boil, cover, and reduce heat to a simmer. Simmer for 30-40 minutes, or until the squash is very tender.
- Transfer the soup to a blender in two batches and blend on high speed until it's completely smooth, being very careful to keep the lid on tight (hot liquids will spatter). My preferred method is to use an immersion blender to puree the soup. Once blended, check the soup for seasoning and adjust spices to taste.
- Garnish with fresh sage
Chocolate Zucchini Bundt Cake
From Isa Does It! by Isa Moskowitz Chandra
Yield: 1 cake, serves 12
Cake
3 cups all purpose flour
1/2 cup cocoa powder
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup granulated sugar
1 cup unsweetened applesauce
3/4 cup almond milk
1/2 cup canola oil
1 tbsp vanilla extract
2 cups shredded zucchini
Chocolate ganache
1/2 cup almond milk
2 tbsp maple syrup
6 oz chocolate or chocolate chips
From Isa Does It! by Isa Moskowitz Chandra
Yield: 1 cake, serves 12
Cake
3 cups all purpose flour
1/2 cup cocoa powder
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup granulated sugar
1 cup unsweetened applesauce
3/4 cup almond milk
1/2 cup canola oil
1 tbsp vanilla extract
2 cups shredded zucchini
Chocolate ganache
1/2 cup almond milk
2 tbsp maple syrup
6 oz chocolate or chocolate chips
- Sift together flour, cocoa powder, baking soda and salt. Mix in the sugar.
- Make a well in the centre and all applesauce, milk, oil and vanilla. Whisk to combine and fold in zucchini.
- Pour into an oiled pan. Bake for about 50 minutes at 350 degrees F and let it cool.
- To make the ganache: Bring almond milk to a boil in a small saucepan. Add the maple syrup. Turn off heat and whisk in the chocolate until it melts and turns smooth. Put cake on a cooling rack and pour over the cake (but if you prefer to be equipment-efficient like me just pour it directly over the cake in small amounts).
Mushroom Risotto Cakes
Serves 6
Prep time 20 minutes
Cooking time 40 minutes
**We recommend that you make the risotto the night before, cool it and then fry the cakes the next day. Double the recipe and enjoy a bowl of risotto on the first day, then enjoy the cakes as a great twist on leftovers.
Directions
Serves 6
Prep time 20 minutes
Cooking time 40 minutes
**We recommend that you make the risotto the night before, cool it and then fry the cakes the next day. Double the recipe and enjoy a bowl of risotto on the first day, then enjoy the cakes as a great twist on leftovers.
- 1 cup shiitake mushrooms, chopped
- 1 cup Arborio rice
- 1 small onion, finely chopped
- 1 32oz box of no-chicken broth
- 3 garlic cloves, finely minced
- 1 tbs olive oil
- oil for frying
- 1/2 cup of rough chopped parsley
- 1 Tablespoon of nutritional yeast
- salt and pepper
- Juice and zest of 1 lemon
Directions
- Risotto: Heat the broth in a pan and keep warm on the stove top. In a medium size sauce pan, add the oil and heat over medium low. Once the oil is heated, add the onions and saute until slightly softened. Add the garlic and mushrooms and continue to cook for 5 minutes. Add the rice and stir so the rice is coated.
- Now begin adding the broth, one or two ladles at a time. Stir the rice and as the rice absorbs the broth add more. Stir constantly and repeat the process of adding more broth as needed until little or no broth is left. This process will take approximately 25 minutes. if you need more liquid and run out of broth, add more hot water. Stir in the nutritional yeast, parsley, lemon juice and zest, salt and pepper to taste. The rice should be just cooked al dente. Cool the risotto overnight in the fridge.
- Making the Cakes: Using a 1/4 C measure, measure out the risotto and press into cake like shapes. Heat the oil in a saute pan and lay the cakes into the oil. Cook until browned and flip over browning the other side. Serve with a small dollop of vegan mayo mixed with garlic and lemon juice.
Fava Bean, Pea and Spinach Soup
adapted from Crossroads by Tal Ronnen
Serves 6
Heat a large saucepan over medium heat and add oil and vegan butter until it melts. Saute the minced onion until it is translucent. Add the celeriac and saute until it starts to brown, add the diced potato and add the stock and simmer for 10 minutes.
Once the celeriac and potatoes are tender, add fresh fava beans, and shelled peas. Simmer for 15 minutes on low heat until the fava beans and peas are tender. Add the cashew cream and stir to incorporate. Use a stick blender to blend while incorporating the fresh spinach or in small batches carefully ladle the soup into a blender with a handful of spinach at a time.
Stir in the lemon juice and season with salt and pepper to taste.
adapted from Crossroads by Tal Ronnen
Serves 6
- 1 Tablespoon of Canola Oil
- 1 Tablespoon of Earth Balance or another vegan butter
- 1 Minced onion
- 1 cup of diced celeriac
- 2 medium yellow potatoes diced
- 2.5 lb of shelled and and peeled whole fresh fava beans
- 1 cup shelled fresh peas
- 2 cups vegetable stock
- 1 cup of cashew cream
- 1 bunch of spinach with stems trimmed
- Juice of 2 lemons
- Salt and freshly ground black pepper
Heat a large saucepan over medium heat and add oil and vegan butter until it melts. Saute the minced onion until it is translucent. Add the celeriac and saute until it starts to brown, add the diced potato and add the stock and simmer for 10 minutes.
Once the celeriac and potatoes are tender, add fresh fava beans, and shelled peas. Simmer for 15 minutes on low heat until the fava beans and peas are tender. Add the cashew cream and stir to incorporate. Use a stick blender to blend while incorporating the fresh spinach or in small batches carefully ladle the soup into a blender with a handful of spinach at a time.
Stir in the lemon juice and season with salt and pepper to taste.
EASY GRILLABLE VEGGIE BURGERS
This recipe comes from the Minimalist Baker. We substituted raw sunflower seeds for walnuts and thought the results were fantastic.
Prep time
20 mins
Cook time
10 mins
Total time
30 mins
Easy, grillable veggie burgers with just 10 ingredients (give or take a spice)! Flavorful, hearty and perfect for summertime grilling. Hearty enough to please meat-eaters and vegans alike!
Author: Minimalist Baker
Recipe type: Entree
Cuisine: Vegan
Serves: 5
Ingredients
Instructions
This recipe comes from the Minimalist Baker. We substituted raw sunflower seeds for walnuts and thought the results were fantastic.
Prep time
20 mins
Cook time
10 mins
Total time
30 mins
Easy, grillable veggie burgers with just 10 ingredients (give or take a spice)! Flavorful, hearty and perfect for summertime grilling. Hearty enough to please meat-eaters and vegans alike!
Author: Minimalist Baker
Recipe type: Entree
Cuisine: Vegan
Serves: 5
Ingredients
- 1 cup (155 g) cooked brown rice*
- 1 cup (120 g) raw walnuts (or sub bread crumbs)
- 1/2 Tbsp grape seed or avocado oil, plus more for cooking
- 1/2 white onion (~55 g | 3/4 cup), finely diced
- 1 Tbsp (~8 g) each chili powder, cumin powder, and smoked paprika
- 1/2 tsp each sea salt and black pepper, plus more for coating burgers
- 1 Tbsp (12 g) coconut sugar (or sub organic brown or muscovado sugar)
- 1 1/2 cups (227 g) cooked black beans*, well rinsed, drained and patted dry
- 1/3 cup (22 g) panko bread crumbs (if gluten free, use gluten free bread crumbs)
- 3-4 Tbsp (51-68 g) vegan BBQ sauce
Instructions
- If your brown rice isn’t cooked yet, start there by following this method for the best results. Otherwise, move onto the next step.
- Heat skillet over medium heat. Once hot, add raw walnuts and toast for 5-7 minutes, stirring frequently, until fragrant and golden brown. Let cool and move onto the next step.
- In the meantime, heat the same skillet over medium heat. Once hot, add 1/2 Tbsp oil and onion. Season with a bit of salt and pepper and sauté for 3-4 minutes, or until onion is fragrant, soft, and translucent. Remove from heat and set aside.
- Once walnuts are cooled, add to blender or food processor with chili powder, cumin, smoked paprika, salt, pepper and coconut sugar and blend until a fine meal (see photo) is achieved. Set aside.
- To a large mixing bowl, add drained, dried black beans and mash well with a fork, leaving only a few whole beans
"Pork" Fried Rice
This recipe was a hit at our Chinese New Year Dinner. It was inspired by a posting on the Woks of Life.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 servings
Ingredients
1 tablespoon hot water
1 teaspoon Agave
1 teaspoon sesame oil
1 teaspoon Shaoxing wine (optional)
1 tablespoon soy sauce
1 teaspoon dark soy sauce
1/4 teaspoon white pepper
5 cups cooked Jasmine rice (add 1 teaspoon oil to rice when cooking)
1 tablespoon oil
1 medium onion, diced
3 medium carrots, diced
1 pound BBQ Seitan or BBQ veggie riblets (one with a sweet sauce)
1 teaspoon salt
1 cup of frozen peas
2 scallions, choppedStart by combining the hot water, agave, sesame oil, shaoxing wine (if using), soy sauce, dark soy sauce, and white pepper in a small bowl. This is the sauce that you'll be adding to the rice, and it's much easier to have it combined and ready to go before you start cooking.
Take your cooked rice and fluff it with a fork or with your hands (you can rinse your hands in cold water if the rice starts sticking to them). There shouldn't be any big clumps!
With the wok over medium heat, add a tablespoon of oil and sauté the onions until translucent and carrots until soft and then stir in the seitan. Add the rice and mix well. If the rice is cold from the refrigerator, continue stir-frying until the rice is warmed up, which will take about 5 minutes. If the rice was made fresh, then you just need to mix until everything is incorporated.
Add the sauce mixture and salt and mix with a scooping motion until the rice is evenly coated with sauce. You will have to break up any remaining clumps of rice with the spatula as best as possible, but no need to be obsessive. The rice should be hot by this time.
Toss in your peas, and scallions. Mix thoroughly for another minute or two and serve!
This recipe was a hit at our Chinese New Year Dinner. It was inspired by a posting on the Woks of Life.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 servings
Ingredients
1 tablespoon hot water
1 teaspoon Agave
1 teaspoon sesame oil
1 teaspoon Shaoxing wine (optional)
1 tablespoon soy sauce
1 teaspoon dark soy sauce
1/4 teaspoon white pepper
5 cups cooked Jasmine rice (add 1 teaspoon oil to rice when cooking)
1 tablespoon oil
1 medium onion, diced
3 medium carrots, diced
1 pound BBQ Seitan or BBQ veggie riblets (one with a sweet sauce)
1 teaspoon salt
1 cup of frozen peas
2 scallions, choppedStart by combining the hot water, agave, sesame oil, shaoxing wine (if using), soy sauce, dark soy sauce, and white pepper in a small bowl. This is the sauce that you'll be adding to the rice, and it's much easier to have it combined and ready to go before you start cooking.
Take your cooked rice and fluff it with a fork or with your hands (you can rinse your hands in cold water if the rice starts sticking to them). There shouldn't be any big clumps!
With the wok over medium heat, add a tablespoon of oil and sauté the onions until translucent and carrots until soft and then stir in the seitan. Add the rice and mix well. If the rice is cold from the refrigerator, continue stir-frying until the rice is warmed up, which will take about 5 minutes. If the rice was made fresh, then you just need to mix until everything is incorporated.
Add the sauce mixture and salt and mix with a scooping motion until the rice is evenly coated with sauce. You will have to break up any remaining clumps of rice with the spatula as best as possible, but no need to be obsessive. The rice should be hot by this time.
Toss in your peas, and scallions. Mix thoroughly for another minute or two and serve!
Vegan Gluten Free Brownies
- from the Minimalist Baker
People gobbled these up at dinner tonight. Check out the recipe that we used.
PREP TIME 5 mins
COOK TIME 25 mins
TOTAL TIME 30 mins
Serves: 12
INGREDIENTS
- from the Minimalist Baker
People gobbled these up at dinner tonight. Check out the recipe that we used.
PREP TIME 5 mins
COOK TIME 25 mins
TOTAL TIME 30 mins
Serves: 12
INGREDIENTS
- 1 15 oz. can (~ 1 3/4 cups) black beans, well rinsed and drained
- 2 large flax eggs
- 3 T coconut oil, melted (or sub other oil of choice)
- 3/4 cup cocoa powder (the higher quality the better)
- 1/4 tsp sea salt
- 1 tsp pure vanilla extract
- heaping 1/2 cup raw sugar, slightly ground or pulsed in a food processor or coffee grinder for refined texture
- 1 1/2 tsp baking powder
- Optional toppings: crush walnuts, pecans or semisweet chocolate chips
Tom Azarian's Armenian Stuffed Grape Leaves
Makes 60 rolls (this is a 2 day process) Make the filling the day before.
Ingredients:
2 1/4 cups of long grain white rice
8 large onions chopped
1 1/2 cups Olive Oil
5 lemons
4 cups of hot water
3/4 tsp Paprika
3/4 tsp Red Pepper
1 tsp ground Clove
1/2 tsp ground Allspice
3 TBL Cumin
3 tsp Salt
3 TBL Dill
1/4 cup spearmint
3/4 cup Pine Nuts
2 jars of grape leaves
Filling Directions:
Saute the onions in 1/2 cup of olive oil until translucent. Add the rice and saute . Add the remainder of the oil slowly to the rice to coat it fully as it cooks. Add a 1/4 cup of lemon juice. Cook the rice for 4 minutes. Add 4 cups of hot water to the pot, stir and bring to a boil. Turn it down to a simmer as soon as it boils. Cover the pot and simmer the rice mixture for 10 minutes. Remove from heat and add the remaining herbs, pine nuts and spices and cool overnight. The rice should only be half cooked.
Rolling and Cooking Directions:
Once the filling is cool, it's time to roll. On a flat clean surface unroll the grape leaves. Take a leaf out of the packet and place the back side up with the stem edge facing you. Place a teaspoon of filling on the bottom edge just above the stem. Fold the sides over the filling and tamp with fingers to shape into a log. Roll the grape leaf up from the bottom to the top, making sure it is snug, but not tight. You want to have room for the filling to expand. Place the roll in a medium pot and keep adding the stuffed grape leaves, seam side down packing them tight in a circular fashion in layers. While you are rolling boil a pot of water. When the pot is full of tightly packed rolls, slice up two lemons and place the slices on top of the grape leaves. If you have any lemon juice left, squeeze it over the mixture. Place a plate on the leaves to hold them down and fill the pot with hot water just up to the edge of the plate. Cover the pot and bring to a boil, then lower to a simmer for 10-15 minutes. Take out a roll and test it to see if it is done, before taking the pot off the heat. Allow the grape leaves to fully cool before serving.
Makes 60 rolls (this is a 2 day process) Make the filling the day before.
Ingredients:
2 1/4 cups of long grain white rice
8 large onions chopped
1 1/2 cups Olive Oil
5 lemons
4 cups of hot water
3/4 tsp Paprika
3/4 tsp Red Pepper
1 tsp ground Clove
1/2 tsp ground Allspice
3 TBL Cumin
3 tsp Salt
3 TBL Dill
1/4 cup spearmint
3/4 cup Pine Nuts
2 jars of grape leaves
Filling Directions:
Saute the onions in 1/2 cup of olive oil until translucent. Add the rice and saute . Add the remainder of the oil slowly to the rice to coat it fully as it cooks. Add a 1/4 cup of lemon juice. Cook the rice for 4 minutes. Add 4 cups of hot water to the pot, stir and bring to a boil. Turn it down to a simmer as soon as it boils. Cover the pot and simmer the rice mixture for 10 minutes. Remove from heat and add the remaining herbs, pine nuts and spices and cool overnight. The rice should only be half cooked.
Rolling and Cooking Directions:
Once the filling is cool, it's time to roll. On a flat clean surface unroll the grape leaves. Take a leaf out of the packet and place the back side up with the stem edge facing you. Place a teaspoon of filling on the bottom edge just above the stem. Fold the sides over the filling and tamp with fingers to shape into a log. Roll the grape leaf up from the bottom to the top, making sure it is snug, but not tight. You want to have room for the filling to expand. Place the roll in a medium pot and keep adding the stuffed grape leaves, seam side down packing them tight in a circular fashion in layers. While you are rolling boil a pot of water. When the pot is full of tightly packed rolls, slice up two lemons and place the slices on top of the grape leaves. If you have any lemon juice left, squeeze it over the mixture. Place a plate on the leaves to hold them down and fill the pot with hot water just up to the edge of the plate. Cover the pot and bring to a boil, then lower to a simmer for 10-15 minutes. Take out a roll and test it to see if it is done, before taking the pot off the heat. Allow the grape leaves to fully cool before serving.
Garam Masala Potatoes
Serves 3-4
Ingredients:
3 potatoes, cubed
3/4 cup peas
1/2 packed cup chopped cilantro
2 teaspoons oil
1 medium onion chopped
2 inches of fresh ginger finely chopped
5 cloves of garlic finely chopped
2 tablespoons of garam masala powder
3/4 teaspoon salt or to taste
1/2 cup water
Method:
In a large pan, add oil and heat on medium heat.
Add the onions and ginger and saute until tender
Add potatoes and cook for 6-7 minutes, uncovered. (add water if the potatoes stick)
Add garlic and garam masala and mix well.
Add peas, water and salt, mix cover and cook on low heat, until potatoes are done. 8-10 minutes.
Taste and adjust salt and spice. Mix well.
Serve hot topped with cilantro.
Serves 3-4
Ingredients:
3 potatoes, cubed
3/4 cup peas
1/2 packed cup chopped cilantro
2 teaspoons oil
1 medium onion chopped
2 inches of fresh ginger finely chopped
5 cloves of garlic finely chopped
2 tablespoons of garam masala powder
3/4 teaspoon salt or to taste
1/2 cup water
Method:
In a large pan, add oil and heat on medium heat.
Add the onions and ginger and saute until tender
Add potatoes and cook for 6-7 minutes, uncovered. (add water if the potatoes stick)
Add garlic and garam masala and mix well.
Add peas, water and salt, mix cover and cook on low heat, until potatoes are done. 8-10 minutes.
Taste and adjust salt and spice. Mix well.
Serve hot topped with cilantro.
Italian Apple Cake
We had rave reviews of this dish at our October dinner. This recipe was from Chef Chloe Coscarelli's new book: Chloe's Vegan Italian Kitchen Ingredients
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Watermelon Gazpacho
Serves 6-8 Ingredients: 1 small watermelon 1 tomato - seeded and diced small 6 tomatillos diced small 1 small red onion diced small 2 cucumbers peeled seeded and diced small 1 jalapeno seeded and finely chopped Juice of 2 limes 1 small bunch of cilantro finely chopped Salt to taste Directions: Seed the watermelon and cut into small 1/2 inch chunks. Combine all ingredients in a large non reactive bowl. Season with salt to taste. Toss and serve cold. |
Vegan Daikon Radish Cake or Turnip Cake
Makes 30-40 little pancakes
Ingredients
Instructions:
Soak the shiitake mushrooms in enough warm water to cover, until they are softened.
Combine the rice flours in a bowl.
Peel the daikon radish and shred them with the fine shredder attachment of a food processor, or by hand with a grater. You should end up with around 4 cups. Squeeze them out by hand and reserve the liquid.
Shred or julienne the carrot.
Chop up the green onion and optional coriander finely.
Drain and squeeze out the shiitake mushrooms and reserve the soaking liquid. Take the stems off the shiitake mushrooms and slice thinly.
Heat up a wok or frying pan with the sesame oil, and briefly stir fry the vegetables, (but not the the daikon) just until it’s all coated with the oil and smelling very nice. You can add some red chili pepper flakes or chopped fresh chili pepper if you want some spiciness. Add the soy sauce, stir around a bit and take off the heat.
Dissolve the miso in the mushroom soaking liquid.
Stir the daikon into the rice flours. Add the mushroom soaking liquid with the dissolved miso. Add the sautéed vegetables. Add just enough of the reserved daikon liquid until the batter like a very thick pancake batter (it shouldn't be liquid-runny, but rather heavy).
Heat a 1/2 inch of oil in a pan. Drop tablespoons of the batter onto a hot oiled frying pan, lower the heat to low, put a lid on, and steam-fry until the bottoms are a golden brown. Turn over and repeat on the other side.
Serve immediately with soy or hoisin sauce.
Recipe adapted from justbento.com. Visit the justbento blog for the complete recipe, blog posts and other fantastic food.
Makes 30-40 little pancakes
Ingredients
- 4 dried shiitake mushrooms
- about 1 1/4 cups rice flour
- 1 1/4 cups sweet or glutionous rice flour or mochiko
- 4 cups of shredded diakon radish
- 1 medium carrot, shredded
- 3 tablespoons white miso
- 1 tablespoon soy sauce
- 1 1/2 cups chopped green onions
- 1/4 cup finely chopped cilantro
- 1 Tbs. sesame oil
- Vegetable or olive oil for frying the little cakes
- Additional soy sauce or hoisin sauce for dipping
Instructions:
Soak the shiitake mushrooms in enough warm water to cover, until they are softened.
Combine the rice flours in a bowl.
Peel the daikon radish and shred them with the fine shredder attachment of a food processor, or by hand with a grater. You should end up with around 4 cups. Squeeze them out by hand and reserve the liquid.
Shred or julienne the carrot.
Chop up the green onion and optional coriander finely.
Drain and squeeze out the shiitake mushrooms and reserve the soaking liquid. Take the stems off the shiitake mushrooms and slice thinly.
Heat up a wok or frying pan with the sesame oil, and briefly stir fry the vegetables, (but not the the daikon) just until it’s all coated with the oil and smelling very nice. You can add some red chili pepper flakes or chopped fresh chili pepper if you want some spiciness. Add the soy sauce, stir around a bit and take off the heat.
Dissolve the miso in the mushroom soaking liquid.
Stir the daikon into the rice flours. Add the mushroom soaking liquid with the dissolved miso. Add the sautéed vegetables. Add just enough of the reserved daikon liquid until the batter like a very thick pancake batter (it shouldn't be liquid-runny, but rather heavy).
Heat a 1/2 inch of oil in a pan. Drop tablespoons of the batter onto a hot oiled frying pan, lower the heat to low, put a lid on, and steam-fry until the bottoms are a golden brown. Turn over and repeat on the other side.
Serve immediately with soy or hoisin sauce.
Recipe adapted from justbento.com. Visit the justbento blog for the complete recipe, blog posts and other fantastic food.
Stuffed Tofu Puffs with Chili Garlic Sauce from Chow Vegan
Makes about 24 steamed puffs
1 bag of tofu puffs
For the filling
3 dried black Chinese mushrooms, soaked and sliced
2 medium carrots
2 large red potatoes
1 teaspoon rice wine
1 teaspoon sugar
Salt and pepper to taste
1 teaspoon vegetable oil
1 tablespoon fresh ginger, minced
1 tablespoon fresh cilantro, chopped
1 teaspoon white wine vinegar
1 small green onion, chopped
Peeled and slice the carrots and potatoes, place in a medium pot and just cover with cold water. Bring to a boil and then reduce the heat, cook until tender, about 20 minutes. Drain and let cool.
When the carrots and potatoes are cool enough to handle, mash with a fork or run through a ricer. Add the rice wine, sugar and salt and pepper to taste, blending well.
Heat the wok to hot, add the oil and swirl to coat the sides of the wok. Add the ginger and mushrooms and stir-fry for about a minute. Add a little water if the wok appears to be too dry. Add the potato/carrot mixture and stir constantly for a few minutes. Then add the cilantro, vinegar and green onions, stir well. Set aside.
To stuff the tofu puffs, slice off the top of a puff and hollow out the inside. Using a butter knife, stuff to the top with the potato/carrot mixture and arrange on a steaming plate. Place the plate on a metal steaming rack in the wok over simmering water, cover and steam for 5-10 minutes until heated through. Carefully transfer to a serving dish and top with the chili garlic sauce.
Chili Garlic Sauce
2 teaspoon fresh ginger, minced
1 tablespoon garlic chili oil
2 teaspoon soy sauce
1/2 teaspoon sugar
1 tablespoon water
1 tablespoon green onion, chopped
Mix all of the ingredients except the green onion together, blending well. Add the green onions just before you’re ready to serve.
This is courtesy of Chow Vegan. Please click on this link http://chowvegan.com/2009/07/31/stuffed-tofu-puffs-with-chili-garlic-sauce/ for the full recipe, the blog post and more fantastic recipes.
Makes about 24 steamed puffs
1 bag of tofu puffs
For the filling
3 dried black Chinese mushrooms, soaked and sliced
2 medium carrots
2 large red potatoes
1 teaspoon rice wine
1 teaspoon sugar
Salt and pepper to taste
1 teaspoon vegetable oil
1 tablespoon fresh ginger, minced
1 tablespoon fresh cilantro, chopped
1 teaspoon white wine vinegar
1 small green onion, chopped
Peeled and slice the carrots and potatoes, place in a medium pot and just cover with cold water. Bring to a boil and then reduce the heat, cook until tender, about 20 minutes. Drain and let cool.
When the carrots and potatoes are cool enough to handle, mash with a fork or run through a ricer. Add the rice wine, sugar and salt and pepper to taste, blending well.
Heat the wok to hot, add the oil and swirl to coat the sides of the wok. Add the ginger and mushrooms and stir-fry for about a minute. Add a little water if the wok appears to be too dry. Add the potato/carrot mixture and stir constantly for a few minutes. Then add the cilantro, vinegar and green onions, stir well. Set aside.
To stuff the tofu puffs, slice off the top of a puff and hollow out the inside. Using a butter knife, stuff to the top with the potato/carrot mixture and arrange on a steaming plate. Place the plate on a metal steaming rack in the wok over simmering water, cover and steam for 5-10 minutes until heated through. Carefully transfer to a serving dish and top with the chili garlic sauce.
Chili Garlic Sauce
2 teaspoon fresh ginger, minced
1 tablespoon garlic chili oil
2 teaspoon soy sauce
1/2 teaspoon sugar
1 tablespoon water
1 tablespoon green onion, chopped
Mix all of the ingredients except the green onion together, blending well. Add the green onions just before you’re ready to serve.
This is courtesy of Chow Vegan. Please click on this link http://chowvegan.com/2009/07/31/stuffed-tofu-puffs-with-chili-garlic-sauce/ for the full recipe, the blog post and more fantastic recipes.
Herb Biscuits
Serves 12-14
Ingredients
2 tablespoons raw apple cider vinegar
1 cup nondairy milk
1-2/3 cups unbleached white flour
1/3 cup nutritional yeast flakes
5 teaspoons baking powder
1 teaspoon dried rosemary
1 tablespoon of finely chopped green onion
1 tablespoon or finely chopped parsley
1 teaspoon salt
5 tablespoons margarine
Directions
1. Preheat oven to 450 deg F.
2. Buttermilk: To a measuring cup, add apple cider vinegar. Add nondairy milk to fill the measuring cup to the 1 cup measurement line. Stir gently and let sit for a minute to curdle.
3. In a bowl, combine the flour, nutritional yeast flakes, baking powder, herbs, and salt. Cut the margarine into the flour mixture until mixture is crumbly. Add the “buttermilk” to the flour mixture and stir into a ball of dough. Don't overwork the dough.
4. On a lightly floured surface, roll the dough out to about 1 inch thick. Cut biscuits with a sharp cutter and place on lightly oiled cookie sheet.
5. Bake at 450 degrees Fahrenheit for 10 to 12 minutes.
Serves 12-14
Ingredients
2 tablespoons raw apple cider vinegar
1 cup nondairy milk
1-2/3 cups unbleached white flour
1/3 cup nutritional yeast flakes
5 teaspoons baking powder
1 teaspoon dried rosemary
1 tablespoon of finely chopped green onion
1 tablespoon or finely chopped parsley
1 teaspoon salt
5 tablespoons margarine
Directions
1. Preheat oven to 450 deg F.
2. Buttermilk: To a measuring cup, add apple cider vinegar. Add nondairy milk to fill the measuring cup to the 1 cup measurement line. Stir gently and let sit for a minute to curdle.
3. In a bowl, combine the flour, nutritional yeast flakes, baking powder, herbs, and salt. Cut the margarine into the flour mixture until mixture is crumbly. Add the “buttermilk” to the flour mixture and stir into a ball of dough. Don't overwork the dough.
4. On a lightly floured surface, roll the dough out to about 1 inch thick. Cut biscuits with a sharp cutter and place on lightly oiled cookie sheet.
5. Bake at 450 degrees Fahrenheit for 10 to 12 minutes.
Mexican Street Slaw
Serves 6-8
Ingredients
1 small red or white cabbage
1 small Daikon
2 carrots
1 red onion
1 large bunch fresh cilantro
2 large jalapeno chillies seeds removed finely sliced
1/2 cup to 3/4 cup extra virgin olive oil
juice of 2-3 limes
sea salt to taste
Instructions:
Shred the cabbage, daikon, carrots and onions separately in a food processor or on a box grater or mandolin.
Mix the shredded vegetables with the cilantro, jalapeno to taste, olive oil, lime and sea salt.
Taste and adjust the amount of spice, salt and oil to your liking.
This tastes better if it sits for 30-60 minutes before serving.
Serves 6-8
Ingredients
1 small red or white cabbage
1 small Daikon
2 carrots
1 red onion
1 large bunch fresh cilantro
2 large jalapeno chillies seeds removed finely sliced
1/2 cup to 3/4 cup extra virgin olive oil
juice of 2-3 limes
sea salt to taste
Instructions:
Shred the cabbage, daikon, carrots and onions separately in a food processor or on a box grater or mandolin.
Mix the shredded vegetables with the cilantro, jalapeno to taste, olive oil, lime and sea salt.
Taste and adjust the amount of spice, salt and oil to your liking.
This tastes better if it sits for 30-60 minutes before serving.
Polenta Bake with Butternut Squash
and Cashew Ricotta
SERVES 10-12
6 cups of No-Chicken Broth - I prefer the Better than Bouillon brand.
2 cups of polenta
6 Tablespoons of olive oil
zest of 2 limes
Salt to taste
Topping
1 cup of raw cashews
1 cup of water
2 tsp of Ener-G egg replacer
1 tsp of sea salt
1-2 tbsp of Herbs de Provence, basil or oregano
Instructions:
Pre-heat the oven to 375 Deg F
Bring the broth to a simmer in a saucepan.
Slowly add the polenta in a thin stream to the broth while gently stirring with a spoon over medium heat to prevent lumps from forming.
Add more broth if the polenta becomes too thick.
Add the oil, lime zest and salt.
Stir until the polenta separates from the sides of the pan.
Take off the heat and add the polenta to a casserole dish.
Add the cashews, egg replacer and water to a blender and mix until it has the consistency of cream.
Add salt and herbs to taste.
Pour the cashew cream mixture over the polenta.
Bake for 40-45 minutes or until the dish is heated through and the cashew cream has set.
Remove from heat and allow to cool for 15 minutes before serving.
and Cashew Ricotta
SERVES 10-12
6 cups of No-Chicken Broth - I prefer the Better than Bouillon brand.
2 cups of polenta
6 Tablespoons of olive oil
zest of 2 limes
Salt to taste
Topping
1 cup of raw cashews
1 cup of water
2 tsp of Ener-G egg replacer
1 tsp of sea salt
1-2 tbsp of Herbs de Provence, basil or oregano
Instructions:
Pre-heat the oven to 375 Deg F
Bring the broth to a simmer in a saucepan.
Slowly add the polenta in a thin stream to the broth while gently stirring with a spoon over medium heat to prevent lumps from forming.
Add more broth if the polenta becomes too thick.
Add the oil, lime zest and salt.
Stir until the polenta separates from the sides of the pan.
Take off the heat and add the polenta to a casserole dish.
Add the cashews, egg replacer and water to a blender and mix until it has the consistency of cream.
Add salt and herbs to taste.
Pour the cashew cream mixture over the polenta.
Bake for 40-45 minutes or until the dish is heated through and the cashew cream has set.
Remove from heat and allow to cool for 15 minutes before serving.
Misr Wot - Red Lentil Stew
SERVES 4 – 6
1 cup red lentils
4 tbsp. of oil
1 small yellow onion, finely chopped
4 cloves garlic, finely chopped
1 tsp of paprika
1 tsp ground coriander
1 tsp ground fenugreek
1/4 tsp cardamom
1/8 tsp allspice
1/8 tsp ground ginger
1/8 tsp ground nutmeg
1/8 tsp of cinnamon
1 small tomato, cored and chopped
Kosher salt, to taste
1. Rinse the lentils in a sieve under cold running water and set aside.
2. Heat the oil in a medium saucepan over medium heat. Add the onions and cook, stirring occasionally, until golden brown, about 10 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the reserved lentils, spices, tomato, and 4 cups water to the saucepan. Reduce heat to medium-low and simmer, stirring occasionally, until thick and the lentils are tender, 45–50 minutes. Season generously with salt. Serve immediately. Adapted from http://www.saveur.com/article/Recipes/Ethiopian-Lentil-Stew
Ye'abesha Gomen (Ethiopian Collard Greens)
SERVES 4
INGREDIENTS 4 tbsp. Earth Balance or Butter
⅛ tsp. black cardamom seeds
⅛ tsp. ground fenugreek
¼ cup extra-virgin olive oil
1 large yellow onion, minced
3 cloves garlic, minced
2 Thai chiles, stemmed, seeded, and minced
1 1" piece ginger, peeled and minced
1½ lbs. collard greens, stemmed and cut crosswise into ¼"-wide strips
Kosher salt and freshly ground black pepper, to taste
White wine vinegar, to taste
INSTRUCTIONS Heat margarine or butter in a 6-qt. pot over medium heat. Add cardamom, fenugreek, and cook, stirring often, until fragrant, 1–2 minutes. Increase heat to medium-high and add oil; add onions and cook, stirring often, until browned, 10 minutes. Add garlic, chiles, and ginger and cook, stirring often, until soft and fragrant, 3 minutes. Add collards, 1⅓ cups water, and salt and pepper; cover and bring to a boil. Reduce heat to low and cook, stirring occasionally, until collards are tender, 50–55 minutes. Stir in vinegar and serve collards hot.
Recipe adapted from a recipe on saveur.com http://www.saveur.com/article/Recipes/Yeabesha-Gomen-Ethiopian-Collard-Greens
Jamaican Patties
Pastry Ingredients: 2 ¾ cups unbleached white flour chilled in the freezer 2 tsp turmeric ½ tsp sea salt ¾ up chilled veg shortening or coconut oil ½ cup plus 2 tbsp ice water Directions:
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Filling Ingredients:
1 tbsp oil ½ cup onion diced 1/8 tsp ground cinnamon ¼ tsp ground allspice ½ tsp ground cumin ¼ tsp red pepper flakes 1/8 tsp cayenne coarse sea salt 2 large cloves garlic ¼ cup carrots finely diced ¼ cup potatoes finely diced ½ cup fresh green peas shredded 1 tbsp fresh thyme minced 1 tbsp freshly squeezed lemon juice ½ tsp freshly ground pepper Directions:
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Onzicil Tortilla
sautéed zucchini and smothered in a tomato-pumpkin seed salsa
Ingredients
Salsa
2 Tbsp of Canola or other vegetable oil
1 small onion chopped
2 large cans of fire roasted tomatoes
2 cloves of garlic chopped
1 cup of raw pepitas (pumpkin seeds)
1/2 cup Masa Harina
1 small can of mild or spicy green chiles
Juice of 1 lime
salt to taste
Filling
2 Tbsp of vegetable oil
3 Medium zucchini cut lengthwise and chopped in 1/4 inch thick half rounds
1 medium onion
salt and pepper to taste
1/2 cup finely chopped cilantro
1 package of soft corn tortillas
Serves 6-8
Directions
First prepare the salsa.
Saute the onion in 2 Tbsp of oil in a medium saute pan until translucent.
Add the tomato and garlic to the pan and simmer for 10-15 minutes to cook off some of the liquid.
Dry roast the pepitas in a fry pan until they start to pop.
Grind the pepitas in a food processor to a fine consistency.
Add the Pepitas and Masa Harina to the sauce and stir to combine. The pepitas and masa will absorb most of the moisture cook further to reduce to the consistency of a thick salsa or add water to reduce the thickness.
Add the green chiles and cook until the mixture has the right amount of spice for your taste.
Add salt to taste and add the lime juice just before serving. Set aside on low heat and prepare the zucchini.
Filling
Heat the oil in the pan, add the onion when hot.
Saute the onion until it just begins to soften.
Add the zucchini and saute until it begins to soften, turn the heat up to lightly caramelize the edges.
Turn off the heat, add salt and pepper to taste and the cilantro.
To serve, warm the tortillas. Place a 1/2 cup of filling in the middle of the tortilla and smother the top with the salsa.
Salsa
2 Tbsp of Canola or other vegetable oil
1 small onion chopped
2 large cans of fire roasted tomatoes
2 cloves of garlic chopped
1 cup of raw pepitas (pumpkin seeds)
1/2 cup Masa Harina
1 small can of mild or spicy green chiles
Juice of 1 lime
salt to taste
Filling
2 Tbsp of vegetable oil
3 Medium zucchini cut lengthwise and chopped in 1/4 inch thick half rounds
1 medium onion
salt and pepper to taste
1/2 cup finely chopped cilantro
1 package of soft corn tortillas
Serves 6-8
Directions
First prepare the salsa.
Saute the onion in 2 Tbsp of oil in a medium saute pan until translucent.
Add the tomato and garlic to the pan and simmer for 10-15 minutes to cook off some of the liquid.
Dry roast the pepitas in a fry pan until they start to pop.
Grind the pepitas in a food processor to a fine consistency.
Add the Pepitas and Masa Harina to the sauce and stir to combine. The pepitas and masa will absorb most of the moisture cook further to reduce to the consistency of a thick salsa or add water to reduce the thickness.
Add the green chiles and cook until the mixture has the right amount of spice for your taste.
Add salt to taste and add the lime juice just before serving. Set aside on low heat and prepare the zucchini.
Filling
Heat the oil in the pan, add the onion when hot.
Saute the onion until it just begins to soften.
Add the zucchini and saute until it begins to soften, turn the heat up to lightly caramelize the edges.
Turn off the heat, add salt and pepper to taste and the cilantro.
To serve, warm the tortillas. Place a 1/2 cup of filling in the middle of the tortilla and smother the top with the salsa.
Homestyle Chipotle Burgers
Ingredients
1 cup of raw or roasted sunflower seeds
1 medium onion quartered
1/2 cup of chopped parsley
1 cup cooked barley (substitute rice or buckwheat to make recipe gluten free)
1/2 cup cooked oatmeal
1 cup of grated beets
2 cups grated carrots
1/2 cup ketchup
1/4 cup of stone ground mustard
2 Tbsp of Chipotle Adobo Sauce
Salt to taste
Serves 6-8
Directions:
1. Place the onion, sunflowerseeds and parsley in the bowl of a food processor. Pulse with the chopping blade until the mixture blended and a medium grind. Remove mixture from food processor and place in a large bowl.
2. Add remaining ingredients and mix until well blended and has the consistency of ground beef.
3. Adjust seasonings to taste.
4. Chill mix for at least 30 minutes.
5. Form into patties 1/2 inch thick.
6. Pan fry for 2 minutes on each side or until lightly browned.
Serve with your favorite burger toppings.
Lemon Oregano Roasted Potatoes
Ingredients
2lb. large Russet or Yukon Gold Potatoes
1/4 cup of olive oil
1/2 cup freshly squeezed lemon juice
2 tsp. dried oregano
1/2 cup finely chopped parsley
salt and freshly ground black pepper to taste
Directions
Preheat the oven to 450 F.
Cut the potatoes into eighths lengthwise and place on a large baking tray.
Add the remaining ingredients and stir the potatoes to coat. Bake at the top of the oven uncovered, for 1 hour, or until lightly golden, crisp on the outside and soft inside. Be sure to turn the potatoes half way through for even browning.
Serves 6-8
Recipe modified from Greek Meze Cooking by Sarah Maxwell
Ingredients
2lb. large Russet or Yukon Gold Potatoes
1/4 cup of olive oil
1/2 cup freshly squeezed lemon juice
2 tsp. dried oregano
1/2 cup finely chopped parsley
salt and freshly ground black pepper to taste
Directions
Preheat the oven to 450 F.
Cut the potatoes into eighths lengthwise and place on a large baking tray.
Add the remaining ingredients and stir the potatoes to coat. Bake at the top of the oven uncovered, for 1 hour, or until lightly golden, crisp on the outside and soft inside. Be sure to turn the potatoes half way through for even browning.
Serves 6-8
Recipe modified from Greek Meze Cooking by Sarah Maxwell
Coconut Syrup Cake
Ingredients
For the Syrup
3 cups of water
1 3/4 cups of superfine sugar
1 cinnamon stick
1 tbsp. vanilla
For the Cake
2 cups of butter softened
1 3/4 cups of whit sugar
6 eggs separated
1 tbsp of vanilla extract
1 tbsp freshly squeezed orange juice
3 3/4 cups flour
1 tbsp. baking powder
1 3/4 cups shredded coconut
Directions
For the Syrup
3 cups of water
1 3/4 cups of superfine sugar
1 cinnamon stick
1 tbsp. vanilla
For the Cake
2 cups of butter softened
1 3/4 cups of whit sugar
6 eggs separated
1 tbsp of vanilla extract
1 tbsp freshly squeezed orange juice
3 3/4 cups flour
1 tbsp. baking powder
1 3/4 cups shredded coconut
Directions
- To make the syrup, place the water in a medium sized saucepan. Add the sugar and heat gently, stirring occasionally, until all the sugar has dissolved. Add the cinnamon stick and vanilla extract and bring to a boil. Boil for about 5 minutes, then remove from the heat and allow to cool.
- Preheat the oven to 375 F. Grease a 9 x 12 x 3 inch roasting pan with butter and line with parchment paper. To make the cake, place the butter and sugar in a mixing bowl and beat until fluffy. Add the egg yolks, one at a time, beating well after each addition. Beat in the vanilla and orange juice.
- Sift together the flour and baking powder and gradually beat into the creamed mixture. Finally beat in the shredded coconut. Beat the egg whites in a clean, dry bowl until they hold stiff peaks. Fold into the creamed mixture, then pour into the prepared pan. Bake for 30-35 minutes or until golden brown and an inserted skewer comes out clean.
- Place the cake, still in its pan, on a wire rack. score the cake with a sharp knife to make diamond-shaped pieces. Pour the cooled syrup evenly over the cake and allow to stand for at least 15 minutes before fully cutting into pieces for serving or transferring to an airtight container.
Wild Ramp Risotto Cakes with Lemon and Crimini Mushrooms
Ingredients
1 bunch of 10-12 ramps cleaned
1 cup of diced crimini mushrooms
4 tablespoons olive oil
5 cups or more no chicken broth
2 cups Arborio rice (available in many supermarkets or specialty food stores)
2 tablespoons of nutritional yeast or grated parmesan cheese
2 Tablespoons of lemon zest
Salt and pepper to taste
Note - you can serve the risotto the first night. If you want to make risotto cakes, you must make the risotto the night before and allow it cool over night.
Directions
Preparing the Rice
Finely chop the white portion of the ramps and reserve the green leaves for later.
Heat olive oil in a 4-to-5-quart saucepan over medium heat, stirring regularly.
Add the ramps and mushrooms and cook, continuing to stir, until it turns soft and translucent. Turn the heat down if the ramps start to brown.
Meanwhile, pour the no chicken broth into a separate saucepan, set over medium heat, and bring to a gentle simmer. Adjust the heat as needed to maintain this simmer the whole time you are preparing the risotto.
Once the ramps are soft, add the rice and cook over medium heat, stirring constantly, for about 3 minutes. Adjust the heat as necessary -- if the rice is cooked at too high a heat, it will turn brown and take on an undesirable flavor.
Adding the Liquid to the Rice
Using a ladle, scoop up about 1/2 to 3/4 cup of broth. Pour it in the pan with the rice, stirring constantly with a spoon. After the first addition of broth, the rice mixture will look a bit soupy.
As the rice begins to cook, stir it constantly, making sure that you scrape along the bottom of the pan so that it does not stick. You should see little bubbles popping up on the liquid from time to time. If it bubbles more vigorously than this, turn the heat down to medium-low.
When most of the liquid is absorbed into the rice and the rice begins to look a bit dry, add another ladle of broth to the pan and stir constantly, as before. Add the nutritional yeast or cheese and lemon zest at this stage
Determining When the Risotto Is Cooked
Continue to add the broth in 1/2-to-3/4-cup batches and stir the rice until you have used most of the broth (this will probably take about 20 minutes). It is now time to test whether the risotto is cooked. Spoon up a grain of rice and bite into it -- it should be tender without being too mushy. If it is still crunchy and tastes a bit starchy, you will need to continue adding liquid and cooking further.
If it looks as if you will run out of no chicken broth and your rice is still not cooked, don't be alarmed. Because of variations in individual stoves and cooking temperatures, you may need more liquid than called for in the recipe. Simply heat up another cup or 2 of no chicken broth. If you run out of broth, use hot water.
When the rice is tender and the risotto has a creamy consistency, almost like thick oatmeal, it is done.
Chop the ramp greens and add to the risotto. Add salt and pepper to the risotto, about 1/4 teaspoon at a time, until it seems well seasoned to you. Stir.
Allow the risotto to cool over night.
When you are ready to serve the risotto, form into patties and pan fry with 2-3 tablespoons of olive oil, until the cakes are crisp. Serve immediately. I like to serve this with sauteed greens and aoli sauce.
1 bunch of 10-12 ramps cleaned
1 cup of diced crimini mushrooms
4 tablespoons olive oil
5 cups or more no chicken broth
2 cups Arborio rice (available in many supermarkets or specialty food stores)
2 tablespoons of nutritional yeast or grated parmesan cheese
2 Tablespoons of lemon zest
Salt and pepper to taste
Note - you can serve the risotto the first night. If you want to make risotto cakes, you must make the risotto the night before and allow it cool over night.
Directions
Preparing the Rice
Finely chop the white portion of the ramps and reserve the green leaves for later.
Heat olive oil in a 4-to-5-quart saucepan over medium heat, stirring regularly.
Add the ramps and mushrooms and cook, continuing to stir, until it turns soft and translucent. Turn the heat down if the ramps start to brown.
Meanwhile, pour the no chicken broth into a separate saucepan, set over medium heat, and bring to a gentle simmer. Adjust the heat as needed to maintain this simmer the whole time you are preparing the risotto.
Once the ramps are soft, add the rice and cook over medium heat, stirring constantly, for about 3 minutes. Adjust the heat as necessary -- if the rice is cooked at too high a heat, it will turn brown and take on an undesirable flavor.
Adding the Liquid to the Rice
Using a ladle, scoop up about 1/2 to 3/4 cup of broth. Pour it in the pan with the rice, stirring constantly with a spoon. After the first addition of broth, the rice mixture will look a bit soupy.
As the rice begins to cook, stir it constantly, making sure that you scrape along the bottom of the pan so that it does not stick. You should see little bubbles popping up on the liquid from time to time. If it bubbles more vigorously than this, turn the heat down to medium-low.
When most of the liquid is absorbed into the rice and the rice begins to look a bit dry, add another ladle of broth to the pan and stir constantly, as before. Add the nutritional yeast or cheese and lemon zest at this stage
Determining When the Risotto Is Cooked
Continue to add the broth in 1/2-to-3/4-cup batches and stir the rice until you have used most of the broth (this will probably take about 20 minutes). It is now time to test whether the risotto is cooked. Spoon up a grain of rice and bite into it -- it should be tender without being too mushy. If it is still crunchy and tastes a bit starchy, you will need to continue adding liquid and cooking further.
If it looks as if you will run out of no chicken broth and your rice is still not cooked, don't be alarmed. Because of variations in individual stoves and cooking temperatures, you may need more liquid than called for in the recipe. Simply heat up another cup or 2 of no chicken broth. If you run out of broth, use hot water.
When the rice is tender and the risotto has a creamy consistency, almost like thick oatmeal, it is done.
Chop the ramp greens and add to the risotto. Add salt and pepper to the risotto, about 1/4 teaspoon at a time, until it seems well seasoned to you. Stir.
Allow the risotto to cool over night.
When you are ready to serve the risotto, form into patties and pan fry with 2-3 tablespoons of olive oil, until the cakes are crisp. Serve immediately. I like to serve this with sauteed greens and aoli sauce.
Aloo Gobi - Potato Cauliflower Stew
Serves between 2-4 people.
Ingredients:
Add some green peas and/or sliced red bell peppers. The red bell peppers should be added at the end of the recipe as they cook quickly.
Serves between 2-4 people.
Ingredients:
- 2 cups of cut cauliflower (cut into small florets)
- 2 medium potatoes (cubed into bite sized pieces)
- 1/2 inch shredded ginger
- 3 teaspoons coriander powder
- 1/4 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 3 tablespoons water
- 3 tablespoons oil
- 1/2 teaspoon cumin seeds
- 2 bay leaves
- 1 teaspoon salt (to taste)
- 2 tablespoons of chopped cilantro (green coriander)
- 2 cups of canned crushed tomatoes.
- 1/4 cup water as needed
- In a small bowl, mix the shredded ginger, coriander powder, cayenne pepper, turmeric, and 3 tablespoons of water to make a paste.
- Heat the oil in a pan. Test the heat by adding one cumin seed to the oil; if the seed cracks right away the oil is ready.
- Add cumin seeds to the oil after seeds crack add the bay leaves and green chilies and stir for a few seconds.
- Next, add the spice paste and stir for a minute until spices start leaving the oil.
- Add cauliflower, potatoes, tomato, 2 tablespoons of water and salt. Mix well. Cover the pan and let it cook on medium heat for about 15 to 20 minutes until the vegetables are tender. Make sure to stir gently every 3 to 4 minutes.
- Lastly, add the fresh cilantro (green coriander). Mix everything and cover for a minute. Adjust the salt to your taste.
Add some green peas and/or sliced red bell peppers. The red bell peppers should be added at the end of the recipe as they cook quickly.
Coconut Rice Pudding with Raisins and Almonds
Ingredients:
1 cup basmati rice
1 tablespoon of canola oil
4 whole cardamom pods
4 cloves
1 cup of tamari roasted almonds
1 cup of raisins
2 cups of water
1/2 cup of coconut milk
3/4 cup of sugar
2 tablespoons of sweetened coconut flakes
Directions:
Ingredients:
1 cup basmati rice
1 tablespoon of canola oil
4 whole cardamom pods
4 cloves
1 cup of tamari roasted almonds
1 cup of raisins
2 cups of water
1/2 cup of coconut milk
3/4 cup of sugar
2 tablespoons of sweetened coconut flakes
Directions:
- Wash rice in 2-3 changes of water. Soak in cold water for about 15 minutes, then drain.
- Heat oil in 2-3 quart saucepan on medium-high heat. Split open cardamom pods. Add pods and the cloves to the oil, and cook for a few seconds until the spices puff. Add the rice and stir for 1-2 minutes to coat with oil.
- Add water and bring to a boil. Reduce heat to medium and simmer for 12 - 15 minutes, until the rice is cooked and all water is absorbed.
- In a separate small saucepan, mix the coconut milk and sugar. Bring to a boil and remove from heat.
- Add raisins and almonds to the coconut milk mixture and soak until the rice is cooked.
- Add the coconut syrup to cooked rice. Stir slowly and bring to a boil. Remove from heat, cover and let stand for 10-15 minutes until the syrup is well absorbed. Fluff the rice with a fork.
- Garnish with coconut flakes and serve. Serves 8
Irish Stew - Serves 4
Ingredients 2 Tbsp Canola Oil 1 1/2 cups of diced yellow onion 2 tsp of minced fresh rosemary 8 oz of beef-style seitan chopped 2 red potatoes chopped into 1/2 inch cubes 2 medium carrots sliced in 1/2 inch rounds2 tsp of fresh thyme leaves 1.5 cups of stout beer 1/4 cup of tomato paste 3 cups of veggie stock (Better Than Bouillon brand works well for this recipe) 2 Tbsp of freshly chopped flat leaf parsley 1 package of frozen peas 1 tsp of salt 1/4 tsp of freshly ground pepper 1 tbsp of tapioca powder or arrowroot powder dissolved in 2 tablespoons of cold water Recipe adapted from The 30 Minute Vegan's Taste of Europe by Mark Reinfeld |
Directions
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Chocolate Stout Cupcakes
Ingredients For the crumb topping: 1/4 cup all-purpose flour 1/4 cup cocoa powder 1/4 cup granulated sugar 2 tablespoons canola oil For the cupcakes: 3/4 cup soy or your favorite non dairy milk 1 teaspoon apple cider vinegar 1 cup plus 2 tablespoons all-purpose flour 1/3 cup cocoa powder 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt 1/4 cup stout 3/4 cup granulated sugar 1/3 cup canola oil 1-1/2 teaspoons vanilla extract Source - Vegan Cupcakes Take Over the World i-phone app. |
DIRECTIONS
1. Preheat oven to 350ºF and fill muffin pan with paper liners. TO MAKE THE CRUMB TOPPING: 1. In a small bowl, sift together the flour, cocoa, and sugar. Slowly drizzle the oil in while constantly tossing the flour mixture with a fork. Crumbs will start to form. After all the oil has been added, toss and stir the crumbs with your fingers for about 30 seconds to make as many crumbs as possible. The end result should leave you with mostly big crumbs (almost 1/4 inch in diameter) and a little loose flour left over. (If the mixture is getting too clumpy and heavy before you've added all the oil, it's okay to stop adding it.) TO MAKE THE CUPCAKES: 1. Whisk together soy milk and vinegar in a large bowl. In a separate bowl, sift the flour, cocoa powder, baking soda, baking powder, salt and mix. Add stout, sugar, oil, and vanilla to the soy milk mixture and beat till foamy. Add dry ingredients to wet in two batches and beat for about 2 minutes. 2. Pour batter into liners, filling them three-quarters of the way. Gently sprinkle the tops with crumb topping, being careful that the crumbs don't sink into the batter but rest on top of it. Bake 20 to 22 minute s. Transfer to cooling racks. Once cooled you can dust the tops with confectioners' sugar. |