Author: vegan-food.net

Daily Random Recipe

INGREDIENTS:

• 1 cup snipped fresh cilantro
• 1/4 cup lemon juice
• 2 T snipped fresh mint leaves or 1 1/2 t dried mint leaves
• 1 t chopped gingerroot
• 1/2 t salt
• 1/4 t pepper
• 1/8 t ground red pepper
• 1 green jalapeño pepper, seeded and coarsely chopped
• 1/2 small onion, cut up
  

METHOD:

Place all ingredients in blender container or food processor. Cover and blend on high speed, stopping blender to scrape sides occasionally, until smooth, about 1 minute.

NOTES:
I found this recipe at http://www.recipegoldmine.com(.)

Daily Random Recipe

INGREDIENTS:

• 1/2 cup brown lentils
  
• 2-3 cups water
  
• 1 carrot
  
• 500 g / 1.1 lb sweet potato, peeled
  
• 1 onion, finely diced
  
• 2 t soy sauce (or tamari)
  
• 1 T tahini
  
• 2 T finely chopped fresh coriander, chives or parsley
  
• Freshly ground black pepper
  
• 1 cup wheatgerm
  

METHOD:
Wash lentils thoroughly, cover with water and bring to the boil. Remove any foam that rises to the top and simmer for 25-30 minutes, or until soft. Drain well.

Boil carrot and sweet potato until soft. Drain well and mash. Add onion, soy sauce, tahini, herbs and pepper.

Shape into round burgers and roll in wheatgerm. Place burgers on a tray and refrigerate for at least 2 hours.

Lightly oil a frying pan and heat until very hot, cook burgers on both sides until brown.

NOTES:
Serve alone, or with this Curry Silken Tofu Dressing

Daily Random Recipe

INGREDIENTS:

• 1 onion, chopped
• 1 t olive oil
• 1 zucchini, sliced
• 1 tomato, sliced
• 1 t curry powder
• Tad of salt
  

METHOD:
Okay so I had some cooked rice and some tofu patties, but I thought it might be dry on its own. Looked in the fridge, one zucchini, some onions, one tomato.

I chopped the onion and mixed it with 1 teaspoon olive oil, nuked it for 1 minute uncovered, then added sliced zucchini and tomato and 1 teaspoon curry powder
(you may like to use less if you like it less hot!). Then covered and microwaved the lot for a few minutes till soft, and put it through the blender. Added a tad of salt, and well, it wasn’t too bad!

NOTES:
I guess this could be adapted to use whichever leftover veggies you happen to have in your fridge.

Daily Random Recipe

INGREDIENTS:

• 2 medium sized zucchini
• 5 sun dried tomatoes
• 1 medium sized onion
• 12 cloves of garlic
• 375 g / 13.4 oz oregano tomato sauce
• 250 g / 8.8 oz full wheat penne
• 250 g / 8.8 oz tofu
• 100 g / 3.5 oz kalamata olives
• 1 cup water
• 4 T extra virgin olive oil
• 1 T marjoran
• 1 t chili powder
  

METHOD:
1. Trim off the top end of the zucchini and slice them lengthwise into half. Scoop out the soft center with a teaspoon. Set aside. Finely chop the removed zucchini pulp. Set aside. Finely dice the onion. Set aside. Finely dice the garlic. Set aside. Unpit the olives and dice them finely. Set aside. Fill a large steel skillet with hot water and boil the zucchini halves for 3 minutes. Drain water and set zucchini in skillet aside.

2. Preheat the oven to 220C/450F. In another skillet, over high heat, heat 2 tablespoons of extra virgin olive oil. Add the garlic. With 1-2 minutes of stirring in between each ingredient add the onion, followed by the sun dried tomatoes, chopped zucchini pulp, olives and finally the tofu, finely crumbled. Stir frequently for another 2-3 minutes. Add half of the tomato sauce and stir until everything has a nice red color.

3. Transfer the zucchini to a baking dish brushed with 2 tablespoons of extra virgin olive oil. Stuff zucchini with mediterranean mixture and bake in hot oven for 15 minutes. Fill a large pot with hot water. Add a tablespoon of marjoram and bring to a boil. Add the full wheat penne and cook until al dente, stirring every now and then. Meanwhile, add the other half of the tomato sauce and a cup of water to the mediterranean mixture leftovers. Lower heat to medium high and let it simmer for 5 minutes. Stir in a teaspoon of chili powder while simmering. When done, drain penne, transfer to large pot, add tomato sauce and stir until everything has a nice red color.

4. Put the baked zucchini boats in the center of a large plate. Be careful or you will end up with Titanic zucchini as they are pretty fragile when done. Create a red sea of penne around them and decorate with a fresh leaf of basil.

NOTES:
We had our first sunny and warm day of the year this Wednesday and I decided to make something special to celebrate the event. Stores were all closed but I did have some zucchini lying around that I had purchased five days earlier for reasons unknown except perhaps unconscious clairvoyance. I never had stuffed zucchini before, mind you, which may be why this dish
was an almost spiritual revelation for my taste buds. In brief: yum!

Serves 2.

Daily Random Recipe

INGREDIENTS:

• 8 small leeks, halved
• 4 T olive oil
• 1 T balsamic vinegar
• 1 t wholegrain mustard
• Salt and pepper to taste

METHOD:
Steam or boil, or grill the leeks until tender, for about 8-10 minutes. Drain thoroughly. Whisk the oil vinegar and mustard together and season to taste. Serve the leeks drizzled with balsamic dressing.

Daily Random Recipe

INGREDIENTS:

• 1 x 395 g / 14 oz can chopped tomatoes
• 1 cup chopped walnuts
• 1 T oregano
• Salt and pepper
• 4 large potatoes, peeled, cut into 7 mm / 1/4 inch slices, parboiled (once boiling, allow to simmer furiously for eight minutes and then drain immediately)
• 2 green peppers sliced
• 2 onions, sliced
• 2 T olive oil

METHOD:
Mix tomatoes, walnuts and oregano. Season with salt and pepper. In a baking dish, put in a layer of potatoes, then peppers, then onions, then some of the tomato mixture. End up with potatoes again. Drizzle with olive oil and bake for an hour and a half at 180C/350F, taking the foil off for the last half an hour.

Daily Random Recipe

INGREDIENTS:

• Bunch of spring onions, trimmed and sliced
• 2 medium carrots, peeled and thinly sliced
• 1 red pepper, cored, seeded and sliced
• 2 young parsnips, peeled and cut into chunks
• 1 T olive oil
• 8 oz / 225 g cooked chick peas
• 1 x 14 oz / 395 g can tomatoes
• Handful of fresh parsley sprigs
• 2 T tahini
• Sea salt
• Freshly milled black pepper
  

METHOD:
Put the spring onions, carrots, red pepper and parsnips into a microwave safe casserole or large bowl. Stir the oil into the vegetables, cover tightly and cook on full power for 10 minutes, stirring occasionally.

Add the chickpeas, tomatoes and their juice and all the other ingredients, seasoning lightly with salt and pepper. Pour in 1/2 pint / 250 ml boiling water. Cover and cook on full power for 20 minutes or until the vegetables are tender.

Add additional salt and pepper if required.

Daily Random Recipe

INGREDIENTS:

• Couscous
• Veggie broth
• Can of diced tomatoes
• Heaped t curry powder
• Cayenne
  

METHOD:
In any case, cook it in veggie broth and the liquid from a can of diced tomatoes. Toss in a heaping teaspoon of curry powder, some cayenne and the rest of the tomatoes towards the end.

Daily Random Recipe

INGREDIENTS:

• 1 1/2 cups unbleached white flour
• 1/3 cup unsweetened baking cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sugar
• 1 1/4 cups water
• 1/4 cup vegetable oil
• 2 teaspoons vanilla
• 2 teaspoons red or white vinegar

METHOD:
Preheat oven to 180C/350F.

In a 23 centimeter / 9 inch round, 20 centimeter / 8 inch square or 23 x 15 centimeter (9 x 6 inch) rectangle baking pan, combine flour, cocoa, baking soda, salt and sugar. In a bowl, combine water, oil and vanilla. Pour liquid into dry ingredients, whisk with fork to combine. Add the vinegar – stir only until the vinegar is distributed around the batter (color variations will occur because of reaction with vinegar and baking soda – not a problem). Bake for 25-30 minutes. You can serve with spoonful of applesauce to make it like a german sacher torte.

Daily Random Recipe

INGREDIENTS:

• 4 cups cooked and mashed sweet potatoes
• 1 1/2 cup self rising flour
• 1 cup sugar
• 1 cup coconut milk
  

METHOD:
Mix everything with a passion. Roll the mixture into little balls. Now I hope we washed our grubby little hands. Fry in deep boiling oil until browned and cooked through.

Serve with a little maple syrup.

NOTES:
Except for the Speedy Sweet Potato Pie, this is a favourite sweet potato concoction.

Daily Random Recipe

INGREDIENTS:

• 200 g / 7 oz macaroni pasta
• Half a block of Cheezley (or other vegan cheese equivalent), grated
• Half a large or one small onion, finely chopped
• 2-3 tomatoes, chopped
• 500 ml (nearly a pint) soya milk
• 1 T flour or potato flakes
• 1 heaped t herbs (chives or parsley are good)
• 2 T cider vinegar or lemon juice
• Pinch of salt
• 2 T nutritional yeast flakes (Engevita, if you are British)
• Veg ghee or oil
• Squirt of tomato puree (optional)

METHOD:
1. Gently fry the onion and tomato in the veg ghee or oil for about 12 mins until transparent. Meanwhile cook the pasta in salted water until only just cooked, then drain.

2. Stir the flour or potato flakes into the oily onion mixture and add the soya milk gradually, stirring, until it begins to thicken. Add the rest of the ingredients.

3. Stir in the cooked pasta and cook gently for about another min. Serve straightaway. Good with a leafy salad.

Daily Random Recipe

INGREDIENTS:

• 3 cups soy or rice milk
• Vanilla, to taste
• Pinch of salt
  

METHOD:
Put 3 cups liquid soy milk or rice milk in a saucepan. Cook over medium-low heat, stirring constantly, until volume is reduced to 1 1/2 cups. Add vanilla to taste, and a pinch of salt. Cool. Store in fridge.

Daily Random Recipe

INGREDIENTS:

• 1 cauliflower, in florets
• 2 dl / 200 ml / 6.8 fl oz water
• 2 apples, diced
• 1 chili, chopped finely
• 1 t fresh ginger, finely chopped
• 1/2 dl / 50 ml / 1.7 fl oz of soy sauce mixed with 1/2 dl / 50 ml / 1.7 fl oz water
• Oil for frying
• Salt
• Black pepper
• 1 t maizena dissolved in 1 dl / 100 ml / 3.5 fl oz water
  

METHOD:
Heat up the oil in a deep frying pan or a wok. Saute cauliflower and chili for 2 minutes. Add water and let it steam under a lid until the cauliflower is almost tender. Take off the lid and let the water vaporise. Add apples and ginger. Add soy sauce/water and bring to a boil. Add the maizena for thickening and taste with salt/black pepper. Serve.

Daily Random Recipe

INGREDIENTS:

First Layer
• 1 cup unbleached flour
  
• 1/2 cup granulated sweetener
  
• 2 T oil
  
• 1 1/2 T orange zest
  
• 1/2 t salt
  
• 1/2 cup chopped walnuts

  Second Layer

• 450 g / 1 lb tofu
  
• 1/2 cup chopped walnuts
  
• 1/2 cup granulated sweetener
  
• 2 T cornstarch
  
• 1 T vanilla
  
• 1/2 t salt

  Third Layer

• 2 cups unbleached flour
  
• 1/2 cup chopped walnuts
  
• 2 t baking powder
  
• 1/2 t baking soda
  
• 1/2 t cinnamon
  
• 1/2 t salt
  
• 1/8 t nutmeg
  
• 1 1/2 cups soy milk
  
• 1 cup granulated sweetener
  
• 2 T oil
  
• 4 T orange juice
  

METHOD:
Preheat oven to 180C/350F.

For the first layer, combine the flour, sweetener, oil, orange zest and salt in a food processor until blended. Add the walnuts and process until chopped. Press the mixture into the bottom and up the sides of a bundt pan.

For the second layer, blend the ingredients for the second layer together in a food processor or blender until smooth and creamy. Pour and spread on top of the first layer.

For the third layer, mix together the flour, walnuts, baking powder, baking soda, cinnamon, salt and nutmeg. Beat together the soy milk, sweetener, oil and orange juice, add the dry ingredients and beat until smooth. Pour and spread this mixture over the second layer, being careful not to stir the second and third layers together.

Bake for 40-45 minutes. Let cool 15 minutes, then loosen the edges and turn out onto a rack to cool.

Daily Random Recipe

INGREDIENTS:

• 1-2 sweet red peppers, sliced thinly
• 12 or more kalamata olives
• 4 spring onions, sliced
• 2 cloves of garlic, minced
• Pinch of salt
• Olive oil
• Fettuccini, linguini or angel hair

METHOD:
Over a medium flame, sauté the garlic in the oil for a minute. Add the green onions and sauté 2 more minutes. Smells good, huh? Add the olives and peppers and sauté a few more minutes, stirring, sort of. Make sure the heat isn’t too high. Add the salt and cook 4 more minutes, then take it off heat and serve it over the pasta.

Daily Random Recipe

INGREDIENTS:

• Various root vegetables (potatoes, carrots, parsnips etc)
  
• Celery
  
• Onion
  
• Garlic
  
• Olive oil
  
• Vegetable stock
  
• 1-2 bay leaves
  
• Salt and pepper
  
• Sage, savory or thyme
  
• TVP chunks (optional)
  
• Greens of choice (optional)
  

METHOD:
Just toss a pile of various root vegetables in a pot (potatoes, carrots, parsnips, etc) plus lots of celery, onion and garlic. Saute in a bit of olive oil, then cover with vegetable stock and bring to a boil. add a bay leaf or two, some salt and pepper, some sage or savory or maybe some thyme and simmer until veggies are cooked. For a chicken-y effect, toss in some small chunks of TVP. You can also add some greens to this if you are so inclined; I quite like baby bok choy added to this soup.

NOTES:
This may not get rid of your cold symptoms, but it will make you feel better for a little bit. I’ve got a bit of a cold right now too, but I’ve been wallowing in the lemongrass mushroom soup from the Thai restaurant a couple of blocks away.

Daily Random Recipe

INGREDIENTS:

• 1 bottle sparkling apple juice (or lemonade or mineral water, if you prefer)
  
• 1/2 bottle ginger beer, or ginger ale
  
• 1 large bottle orange, or orange and mango juice
  
• Other juices (such as apple), if you wish to balance the flavour.
  
• 3-4 diced apples
  
• Green grapes, washed and separated
  
• Strawberry ice cubes
  

METHOD:
Just pop everything in together. You can add more fruit if you desire.

NOTES:
This is really nice in summer with peaches or mango added. A little passionfruit will also add to the flavour.

A little less formal than the strawberry punch posted, but with a nice bite, is a fruit punch my mother started making when I was a child and I have since adapted. It can change according to what’s available at the time of year. As we don’t drink soft drinks in our house, it’s rare for us to have lots floating aound so I improvise. The ginger beer or ale is the only essential. It’s what gives the punch an indefinable bite that will have guests guessing what’s in there for hours.

Daily Random Recipe

INGREDIENTS:

• 1 T oil
• 2 cups chopped leeks (white part only)
• 2 cups raw sweet potatotes, cubed
• 2 tomatoes, peeled & chopped
• 1 T herbes de provence
• 1/2 cup dry white wine
• 2 T tomato paste
• 2 t cinnamon
• 1 1/2 cups lentils
• 3 cups vegetable broth
• Salt, pepper, cayenne pepper

METHOD:
Preheat oven to 400F/205C. In a large heavy oven proof casserole, heat the oil. Saute the leeks, sweet potatotes, tomatoes and herbs for 5 minutes.

Stir in wine, tomato paste, cinnamon, lentils, seasoning and broth. Cover & bake 90 minutes.

Yield: 4 servings.

Daily Random Recipe

INGREDIENTS:

• 4 tomatoes
  
• 1 green bell pepper
  
• 1/2 red onion
  
• 2 garlic cloves
  
• 2 t sea salt or salt substitute
  
• 2 t chilli powder
  
• 1 t ground cumin
  
• 2 t italian seasoning
  
• 1 t paprika (for color)
  

METHOD:
Cut the tomatoes in quarters and the pepper in half. Using a food processor with the “S” blade, add the tomatoes, pepper, onion, and garlic. Process on high for 45 seconds. Add the spices and process for another 30 seconds, until relatively smooth with only a few chunks remaining.

NOTES:
Oh, the longer you let it sit – say, covered in the refrigerator – the better it gets. Try to let it sit for at least an hour. Great for dipping chips of your choice. Try with dehydrated banana chips.

From ‘Delights of the Garden’ by Imar Hutchins.

Daily Random Recipe

INGREDIENTS:

• 2 cups onion (sliced into rings and then cut rings in half)
  
• 2 teaspoons olive oil
  
• 1/3 cup peanut butter
  
• 6 cups sweet potatoes (peeled, but into 1inch cubes)
  
• 2 (15.5 oz) cans garbanzo beans(chick peas), undrained
  
• 1 (32oz) vegetable broth
  
• 1 (28oz) can crushed tomatoes
  
• ground cumin, salt, pepper, cayanne pepper
  

METHOD:

1. Heat oil over medium heat, saute onions until they begin to brown.

2. Add all ingredients in large pot. Raise heat to bring to boil

3. Reduce heat to low and cover and let simmer for 45 minutes or until sweet potatoes are softened.

NOTES:

Makes about 8 servings.