Author: vegan-food.net

Daily Random Recipe

INGREDIENTS:

• Vegetable oil for deep-frying
• 250 g / 9 oz rice noodles
• 2 dried nori sheets, shredded
• 1 large red chilli, halved, deseeded and sliced
• 1 T mixed black and white sesame seeds (furikake)
• 3 T sesame oil
• 350 g / 12.3 oz small broccoli florets
• 250 g / 9 oz baby corn, halved lengthwise
• 2 garlic cloves, crushed
• 5 cm / 2 inch piece of fresh ginger, finely grated
• 6 heads pak choi (or bok choy/Chinese cabbage), halved lengthwise
• 1 bunch of spring onions, diagonally sliced
• 100 ml / 3.4 fl oz hoisin sauce
• 2 T soy sauce
  

METHOD:
Heat the oil in a large pan. Add the noodles, nori and chilli –
the noodles with immediately puff up and become crisp. Remove
with a slotted spoon and drain on kitchen paper. Toss with the
sesame seeds and set aside.

Heat sesame oil in a large wok or frying pan and stir fry the
broccoli for 2 minutes. Add the corn, garlic, ginger, pak choi
and spring onions and stir-fry for 3 minutes. Meanwhile, mix the
hoisin sauce and soy sauce and pour over the vegetables. Bring
to the boil and toss to coat. Serve immediate with the deep
fried noodle mixture piled on top.

NOTES:
Mr Falafel posted this recipe 18 months ago and I just
got around to trying it. It was really good! Hence my
breaking character and actually posting a recipe (albeit
someone else’s).

Serves 4 (Adam sez: well, I found that it serves 1 but I didn’t use the corn or the pak choi!)

Daily Random Recipe

INGREDIENTS:

• 2 x 10 oz / 280 g packets silken tofu
  
• 16 fl oz / 470 ml vanilla soy milk or rice milk
  
• 1 T vanilla extract
  
• 1/4 cup sugar
  
• 2 T brown sugar
  
• 1/4 t turmeric
  
• 1/2 – 1 cup brandy or rum
  
• Nutmeg optional
  

METHOD:
In the blender combine all except the nutmeg, blend thoroughly, serve chilled dusted with nutmeg.

NOTES:
My notes from the author say it is the real mccoy.

Daily Random Recipe

INGREDIENTS:

• 1/2 lb / 225 g tofu, frozen, thawed and squeezed dry
• 1/2 medium onion, finely chopped
• 2 scallions, chopped
• 1 hot pepper, seeded and finely chopped
• 1/4 cup tomatoes, skinned seeded and chopped
• 2 cloves garlic, crushed and finely chopped
• 1 1/2 cups whole wheat flour
• 1 t baking powder
• 1 1/2 cups cornmeal
• About 1/2 t salt
• 1/2 t dried thyme
• Some water
• Oil for frying

METHOD:
Soak the tofu about 2 hours or overnight in lightly salted water. Squeeze dry again and finely chop before using.

Saute the onion, scallions, hot pepper, tomatoes and garlic until the onion is transparent.

Sift together the flour, baking powder and add the cornmeal, salt, thyme, tofu and sauteed vegetables. Add enough water to make a soft, sticky batter.

Heat up a skillet with about 1/4 inch / 7 mm oil. Drop mixture by spoonfuls into hot oil in a shallow skillet. Fry until the fritters are golden brown, drain in crushed kitchen paper and serve hot.

Daily Random Recipe

INGREDIENTS:

• 1 grapefruit (fresh or canned)
• 1-2 avocadoes
  

METHOD:
This is a recipe my dad dreamt up one time. Sounds kinda gross on paper, but it’s actually very good.

Take one grapefruit (he used canned grapefruit), slice it into segments, and one or two avocados (semi-firm, not too mushy) & slice them up & arrange the slices & segments on a plate.

Makes a great summertime salad.

Daily Random Recipe

INGREDIENTS:

• Ingredients for Super Moist Chocolate Cake +

• Your favourite non-dairy ice cream
  
• 310 g / 11 oz barley malt chocolate chips (dairy free)
  
• 650 g / 1 1/2 lb firm silken tofu (at room temperature)
  
• 3 T maple syrup
  

METHOD:
First, bake a cake, such as the Super Moist Chocolate Cake also shown in this category. Then, very carefully remove the cake from the pan. Cut into two pieces lenghwise so you have a top and bottom. Place the bottom part back into the pan. Spoon your favourite non-dairy ice cream or whatever onto the bottom layer. Don’t put too much, maybe an inch or so, but make sure it’s in firm all around the pan. Then, place the top part of the cake on top.

Melt chocolate chips in a small saucepan over low heat, stirring constantly. Transfer to a blender, add tofu, and blend until smooth. Add maple syrup and blend. Place this mixture on top, decorate with appropriate greetings, and freeze until very, very firm (overnight at least… probably longer).

NOTES:
This recipe is for the ice cream cake where cake and ice cream are put together and then frozen.

Daily Random Recipe

INGREDIENTS:

• 1 cup of okra
• 1/2 cup whole wheat flour
• 1 egg substitute – lightly beaten (sometimes I use ground flax seed and water)
• 1/4 cup minced onion
• 1/4 cup grated carrot
• 1 clove garlic, minced or crushed
• 1 tablespoon shoyu
• 1/4 teaspoon curry powder
• Oil for deep-frying

METHOD:
Combine the first nine ingredients, mixing well, and shape into patties. Heat the oil to 180C/350F in a wok, skillet or deep-fryer. Drop in patties and deep-fry until crisp and golden brown.

NOTES:
If deep-frying is inconvenient, patties may be fried or broiled. Also, try adding cooked brown rice.

Daily Random Recipe

INGREDIENTS:

• 1 cup lentils (adas baladi, if available)
• 1/2 cup rice
• 1 1/2 t salt
• 3/4 t pepper
• 1 1/2 t cumin
• 1 onion
• 1/4 cup olive oil
  

METHOD:
Wash the lentils under the running tap. Put them in a cooking pan with just one cup of water and bring them to a boil on high heat, it
takes 5-7 minutes. Lower the heat and cook them covered for another 15-20 minutes or until all the water is absorbed. Add the washed
rice, the salt, pepper, and cumin, add another cup of water, stir gently and leave to boil, then lower heat. At this stage of the cooking
you can put a grid under the pot in order to make sure that the rice and lentils will not stick to the bottom of the pan.

While the lentils are cooking, peel and wash the onion and chop it into rings. Heat the olive oil in a frying pan and fry the onion rings until
they turn golden. By this time, the cooking water of the lentil and rice mixture will have been almost absorbed: add the hot oil from the
pan to the lentils, but do not add the onion rings, and stir gently with a wooden spatula. Leave to simmer for a few minutes until the liquid
is totally absorbed, then remove from the stove and leave to rest for a few minutes before serving.

Use the onion rings to decorate the top of the serving plate and prepare a tomato salad to serve on the side.

Daily Random Recipe

INGREDIENTS:

• 1 young eggplant, peeled and diced
  
• Juice of 2 lemons
  
• 1 red onion, chopped
  
• 1 garlic clove, minced
  
• 1 red pepper, diced
  
• 4 large mushrooms, sliced
  
• 1/4 cup fresh basil, chopped
  
• 2 T fresh parsley, chopped
  
• Braggs to taste
  

METHOD:
Combine all, coat with Braggs and let marinate about two hours before serving. Eggplant requires a lot of Braggs. Be careful when choosing eggplants for raw preparation. Ones with a lot of seeds inside tend to be bitter. Remove excess seeds when possible.

NOTES:
For variation, marinate eggplant separately, squeeze out and discard juice. Add to recipe.

From ‘Dining in the Raw’ by Rita Romano.

Daily Random Recipe

INGREDIENTS:

• 1 cup dried lentils
  
• 2 t salt
  
• 2 T margarine
  
• 1 onion, chopped
  
• 2 green bell peppers, chopped
  
• 2 cups canned tomatoes
  
• 1/4 t black pepper
  
• 1 t sugar
  

METHOD:
Cover lentils and salt with water; bring to boil, then reduce heat and simmer 1 hour or until tender; drain.

Melt margarine, sauté onion and bell pepper until onion begins to brown. Add cooked lentils and remaining ingredients, bring to simmer, cook (covered) 30 to 40 minutes.

Serve over rice or noodles.

NOTES:
Modifications:

I find the initial 1 hour cooking of the lentils to be too long; half an hour is fine, since they cook another 30 or 40 minutes with the other ingredients. Also, I use more pepper than the recipe calls for, and less sugar. A little sugar is an old trick for preventing dishes with cooked tomatoes from getting too sour tasting, but 1/4 teaspoonful will do the trick for this dish.

Source: ‘The All-American Bean Book’, by F. H. “Ted” Waskey

Daily Random Recipe

INGREDIENTS:

• 1 cup raw cane sugar
  
• 1 and bit t cornstarch
  
• Rice milk, lemon juice, or your choice of liquid
  

METHOD:
Take about a cup of raw cane sugar and pop it into the blender with a little cornstarch (a little more than a teaspoon) to make it into powdered sugar — blend until it’s as fine as you want it — then use a little rice milk or lemon juice (or whatever liquid you like) to make whatever consistancy you need.

Sometimes I add vanila or lemon zest or ginger or cardamom depending on what’s getting iced.

NOTES:
The name of this recipe has been changed to substitute, as I recently received an email from a cake studio suggesting that this recipe being the same as royal icing could be misleading. Apologies for misleading anyone! All the alternative recipes for non-vegan things on this site are simply meant as substitutes. ie. meat recipes are obviously not for meat.

‘This does not act like royal icing or even taste like or resemble it in texture. Royal icing isn’t a flavor; it’s more of a function. It’s expected to act as a hard glue.’ – advice from a professional cake person!

Daily Random Recipe

INGREDIENTS:

• 1/4 cup brown rice syrup
• 1/4 cup oil
• Pinch of cayenne pepper
• 1/2 cup sesame seeds
• 3 nori sheets
• Salt
  

METHOD:
Preheat oven to 180C/350F.

Whisk together the rice syrup and oil in a small bowl then stir in the cayenne.

Place the sesame seeds in a small bowl, with water to cover. Swish to rinse
and pour off any floaters. Drain the seeds in a strainer, then transfer to a
dry skillet and toast until fragrant.

Tear each nori sheet into three strips. Use a pastry brush to paint each strip
with a thick coat of the syrup mixture. Sprinkle liberally with toasted sesame
seeds and sprinkle liberally with salt.

Place the nori strips on a parchment covered baking sheet and bake for 10
minutes to allow the coating to set, then turn the strips over and paint the other
sides with the syrup mixture. Sprinkle as before with sesame seeds and salt. Return
to the oven for 10 minutes, then set aside for 20 minutes to crisp. Break each strip
in two pieces.

Great snack with hot sake or beer.

Daily Random Recipe

INGREDIENTS:

• 1 t extra virgin olive oil
  
• 1 or more fresh long slim red cayenne peppers, stemmed and minced
  
• 1 medium onion, coarsely chopped
  
• 1 red bell pepper, cored and diced (or use 1 cup diced roasted bell pepper)
  
• 1/2 t ground black pepper
  
• 1/2 t salt
  
• 1 cup water
  

METHOD:
Heat the oil in a small saute pan over medium heat. Add the cayenne peppers, onion and bell pepper and sauté for 2-3 minutes or until the onion is transparent. Add the black pepper, salt and water and reduce the heat to low. Cover and simmer for 10 minutes.

Puree in a blender or food processor equipped with a chopping blade for 30 seconds to 1 minute, until no large pieces of pepper remain. Serve warm.

Daily Random Recipe

INGREDIENTS:

• 4 medium onions
• 4 cloves garlic
• 1/2 t salt
• 2 t stock powder (i use marigold vegan bouillon)
• 2 t dried chives
• Knob of marg (or use 3 T oil if you prefer)
  

METHOD:
1. Thinly slice the onions, press the garlic and then gently fry with the salt, covered, for 30-35 mins (until the onions start to turn brown and smell sweet), stirring every few mins. The long cooking time is important.

2. Add the chives, half a litre (a bit less than a pint) of boiling water and the stock powder. Bring to the boil, then simmer for 5 mins.

Best left to stand for a little while before serving.

Daily Random Recipe

INGREDIENTS:

• 450 g / 1 lb sugar
• 235 ml / 8 fl oz water
• 1/2 t cream of tartar
• Icing sugar
• Colouring and flavouring (pink: raspberry or strawberry essence, yellow: lemon or pineapple essence, green: peppermint oil or essence)

METHOD:
Place the sugar and water in a heavy pan over a low heat until the sugar has completely dissolved. Add the cream of tartar and boil the mixture until a hard ball is formed when a little of the mixture is dropped into cold water (120C/248F on a sugar thermometer).

Remove from the heat and stir in a few drops of the flavouring of your choice. Leave to cool for a few minutes.

When cool, pour on to an oiled slab and gently turn the edges into the middle with an oiled knife. Repeat this process until the mixture cools and firms. Dust the hands with icing sugar an pull and work the mixture until it becomes dull and harder. Pull for about 10 minutes into strips and then cut into short lengths. Place on a tray lined with greaseproof paper. Leave in a warm place for 24 hours until the rock softens and becomes powdery.

Store in an airtight tin lined with greaseproof paper.

Daily Random Recipe

INGREDIENTS:

• 1 x 14 oz / 400 g bag dried pinto beans, picked over and soaked in cold water overnight and drained
  
• Water
  
• 1/2 cup olive oil
  
• 2 medium onions, finely chopped
  
• 5 cloves garlic, thinly sliced
  
• 2-3 green chili peppers, diced
  
• 2 large tomatoes, peeled, seeded and diced
  
• 1 large carrot, peeled and diced
  
• 1 medium potato, peeled and diced
  
• 1 t salt
  
• 1 t sugar
  
• 2 T chopped parsley, for garnish
  

METHOD:
Place soaked and drained beans in a pot with water to cover. Bring to a boil, reduce heat and simmer about 20 minutes or until partially cooked; drain and set aside. Meanwhile, place olive oil, onions, garlic, peppers, diced tomatoes and carrots into a nonreactive medium saucepan and cook over medium heat, stirring with a wooden spoon, until juices evaporate.

Add 4 cups hot water, beans, potatoes, salt and sugar; stir and bring to a boil. Reduce heat and simmer, covered, 45 minutes or until beans are tender (if there is not enough liquid and beans are still not tender, add a little more hot water). Remove from heat and set aside to cool with lid on pot. (If there seems to be excess liquid, serve beans with a slotted spoon.)

Garnish with parsley.

NOTES:
Cuisine: “Turkish”

Source: “Sun-Sentinel”

Yield: “7 cups”

NOTES : To peel a tomato: Bring a saucepan of water to a boil. Add tomato and return to boil. Let boil about 10 to 15 seconds. Test the skin with your finger tips to be sure it has loosened and will slip away from the tomato pulp. Drain and run under cold water or plunge into ice water to stop cooking. Peel. If you wish, you can cut an “X” in the smooth end of the
tomato before boiling. This makes grasping the loosened peel easier.

Daily Random Recipe

INGREDIENTS:

• 2 cans (14 oz / 400 g) cooked butter beans
• 140 ml / 5 fl oz / 2/3 cup vegan mayonnaise
• 1 heaped T mango chutney
• 1 heaped T desiccated coconut
• 2 heaped t curry powder
  

METHOD:
Drain the beans.

Combine the mayonnaise, chutney, curry powder and coconut. Add the beans, mix and serve.

Daily Random Recipe

INGREDIENTS:

Orange Ginger Sauce


For basting seiturkey, from Mollie Katzen’s ‘Moosewood Cookbook’.

• 2 T cornstarch
• 1 cup orange juice
• 2-3 minced garlic cloves
• 1 T minced fresh ginger (or less if you’re not a ginger person)
• 1/4 cup soy sauce
• Salt, pepper to taste

  Optional:

• 1/2 t grated orange rind
• 1-2 T dry sherry
• 1 scallion

  
  Cornbread Dressing
  

• Cornbread
• Onions
• Celery
• Salt
• Pepper
• Sage
• Marjoram
• Parsley
• Water
• Nutritional yeast or miso

  
  Seiturkey
  

  From ‘the Millenium Cookbook’, modified from recipe for Seitan Medallions.

• 4 cups pure gluten flour
• 1/3 cup unbleached white flour
• 2 T crumbled bran flakes
• Pinch of salt
• 1/4 cup nutritional yeast
• 3 1/2 cups cool water
• Cheescloth, for wrapping seitan
• Kitchen twine (cotton yarn, whatever) to tie ends.
• Hot water
• 3+ sheets of pressed tofu (dried bean flour sheets, yuba, can find it in big cheap packages at international markets)

  
  Seiturkey Gravy
  

• 2 cups water
• 4 T cornstarch
• Salt
• Pepper
• Pinch of sage
• Nutritional yeast
• 2-4 T white miso

METHOD:

Orange Ginger Sauce

Combine all ingredients in small saucepan and bring to a low boil. Simmer until thick and glossy.

Cornbread Dressing

Basic outline… make a batch of cornbread, let it cool. Saute a couple onions, celery, add salt and pepper and lots of sage, a bit of marjoram, some parsley. Crumble the cornbread in a big pot, add the sauteed mixture. If it’s too dry, add a little water and some nutritional yeast or miso (so flavor doesn’t dilute). Save some for the seiturkey and bake the rest.

Seiturkey

In a big soup pot, mix together flours and bran flakes, salt, and yeast. Slowly add water, mixing with a fork until it all clumps together. Dump dough out on counter, and knead until it’s firm and springy (2 minutes or so). Fill soup pot with water, and put it on to boil while you prepare the seiturkey (you can also add celery, sprig of rosemary, bay leaf, a carrot or two so it simmers in veggie stock instead).

Flatten dough out on counter until it’s about 1.5-2 inches (4-5 cm) thick. Place a couple of scoops of cornbread dressing in the center (2 cups? 2.5 cups? 1.5 cups?). Fold seitan up around it and pinch it all together so you’re pretty confident the stuffing won’t come unstuffed.

Lay cheescloth out on counter and put the seiturkey in the bottom center. Roll it up toward the top. Should be at least 2 layers of cheesecloth by the time you’re done. Bring both ends together and tie them with kitchen twine. Basically, try to make a little secure christmas package of the seiturkey so it doesn’t come undone while simmering. And don’t try to roll it up *too* tight, it needs to have a little room to expand.

When water comes to a boil, drop in the seiturkey (pour out some water if it’s too full) and simmer (slightly uncovered) for 1.5 hours. Let cool slightly and unwrap (if the cheesecloth sticks).

Baking

Rehydrate the tofu sheets. Place seiturkey in a greased casserole dish. Cover the top with as many tofu sheets as you’d like, baste with some of the orange sauce, cover with foil, and bake at 350F/180C until top is golden and crispy and it smells so good you can’t wait any longer. I uncovered it halfway through and kept basting it with the sauce.

Seiturkey Gravy

Bring water, cornstarch to a boil and simmer until it thickens to your liking. Whisk in nutritional yeast and white miso at the very end and keep warm.

Daily Random Recipe

INGREDIENTS:

• 1 1/4 Pounds Baby Red Potatoes, with skin
• 1/2 Pound Green Beans
• 1 Tablespoon Sea Salt for the blanching water
• 2 Tablespoons unsalted Margarine
• 3 Tablespoons Olive Oil
• Zest of 1/2 of a Lemon, julienned
• large bowl filled with water and ice
• Sea Salt to taste
• Ground Pepper to taste

METHOD:
Put the washed whole potatoes in a large pot of cold water. Bring to a boil and cook for 10-15 minutes. The potatoes should be tender but still firm enough to not fall to pieces when cut. Strain and rinse under cold water until cool.

Cut the green beans in half and chop off the ends. Bring a large pot of water to a boil, add the sea salt and blanch the green beans for only 3-4 minutes. After the 3-4 minutes, remove them from the water and dump the beans into an ice bath. Swirl it around to stop the beans from cooking, then pull them out of the water and set aside.

Cut the potatoes into wedges. Heat a large pan on high heat and add the margarine and olive oil. As soon as the margarine is melted dump in the potatoes and arrange so that there is only one layer. Saute for 2-3 minutes until golden on one side. Toss the potatoes and let them fry again for another minute. Continue until most of the potatoes are completely sauted. Add in the lemon zest and saute for another minute. Add in the beans and toss again with the salt and pepper. When the beans have warmed remove from heat.

NOTES:
This recipe depends on really great green beans, I would only do this with excellent green beans.

Based off of a recipe from Food and Style

Goes great with Faux Chicken in a White Wine and Lemon Reduction Sauce

Daily Random Recipe

INGREDIENTS:

• 200 g / 7 oz moong dal (green lentils)
• 1 green chilli, finely chopped
• A few curry leaves
• Salt

  
  Spice Paste
  

• 50 g / 2 oz fresh coconut, roughly chopped
• 1/4 t cumin seeds
  

METHOD:
Wash the moong dal thoroughly and set aside to drain. To make the spice paste, place the coconut and cumin seeds in a grinder with 225 ml / 8 fl oz or water and process for 1 minute. Set the paste aside.

Half-fill a large saucepan with water and bring to the boil. Add the green chilli and some salt then the dal. Cook for 15 minutes or until the dal is very tender. Drain off any excess water, leaving the dal in the pan – you want the dal to be dry, thick and sticky, almost like mashed potato.

Add the coconut mixture to the cooked dal and stir well. Place over a low heat, bring to the boil and simmer for 5 minutes. Add the curry leaves and stir until well blended.

Remove the saucepan from the heat and serve the dal straight away; do not try to reheat or serve the dal a later stage, as the curry will become too starchy and thick if left standing.

Daily Random Recipe

INGREDIENTS:

• 4 bananas
• Grated rind and juice of one orange
• 2 tablespoons of dark rum
• 1/4 cup of brown sugar (optional)
• Good pinch of ground ginger
• Fresh grated nutmeg
• 3 tablespoons margarine

METHOD:
Preheat oven to 180C/350F.

Peel the bananas and slice them into 4 ramekins. Spoon the orange juice and rum over the bananas. Sprinkle the sugar over the top then the orange rind and spices. Dot with margarine. Cover the ramekins with small pieces of foil and bake for 15 minutes. Allow to cool slightly.