Mereja

Author: vegan-food.net

  • Egg Nog (Version 1)( Beverages – Alcohol )

    Daily Random Recipe

    INGREDIENTS:

      • 1 quart / 1 L vanilla soy milk
      • 4 t maple syrup
      • 1/4 cup brandy or 1/2 t brandy extract
      • 1 t cinnamon
      • 1/4 t nutmeg
      • 1/8 t cloves

    METHOD:
    In a pitcher/jug/thing combine all, stir well, serve chilled.

  • Spinach Quiche (Raw)( Quiche – Vegetable )

    Daily Random Recipe

    INGREDIENTS:


      • 1 lb / 450 g spinach
      • 1 cup flaxseed soaked in 2 cups water
      • 1 cup Almond Mayonnaise
      • 1/2 cup pignoli nuts
      • 1/4 cup lemon juice
      • 1 garlic clove
      • 2 T Braggs
      • 3 T agar flakes
      • 1/2 bunch scallions, minced
      • 4 T fresh dill, minced

      • 1 1/2 cups walnuts
      • 1 T Braggs
      • 1 garlic clove

    METHOD:
    Heat agar flakes in one cup water until dissolved. Set aside.

    Wash and finely mince spinach in processor with S blade. Set aside.

    Process last three ingredients and press into 10 inch / 25 cm pie plate.

    Pour off one cup mixed flaxseed liquid and blend with pignoli nuts, lemon juice, one clove garlic and Braggs. Combine minced spinach, almond mayonnaise and above flaxseed mixture and agar mixture in a bowl. Mix well, adding scallions and dill. Pour into shell. Let chill and set before serving.

    NOTES:
    Make Buttermilk Flaxseed Dressing (Raw) with the one cup of leftover soaked flaxseeds.

    From ‘Dining in the Raw’ by Rita Romano.

  • Raspberry Ice Cream( Dessert – Ice cream )

    Daily Random Recipe

    INGREDIENTS:

      • 12 oz / 375 g raspberries
      • 6 oz / 170 g castor sugar
      • 450 ml (almost a pint) soya yogurt

    METHOD:
    Mash the raspberries (or blend ’em). Add sugar and yoghurt.

    Put in ice cream machine.

  • Corn Bread( Bread – Loaf )

    Daily Random Recipe

    INGREDIENTS:

    • 3/4 cup cornmeal
    • 1 cup pastry flour
    • 3 teaspoons baking powder
    • 1 teaspoon salt
    • 1/4 cup oil
    • 1 cup water or soy milk

    METHOD:
    Mix all the ingredients and place in a hot, oiled skillet. Bake at 180C/350F for 25-30 minutes or until golden.

  • Pear, Pistachio and Ginger Compote( Dessert – Fruit )

    Daily Random Recipe

    INGREDIENTS:

    • 4 large pears, peeled, cored and diced
    • 1/2 teaspoon ground cinnamon
    • 3 teaspoons finely chopped candied ginger
    • 150 grams / 5 ounces sugar
    • 50 milliliters / 1.7 fluid ounces water
    • 1/2 cup lightly toasted, unsalted, shelled pistachio nuts
    • 300 grams / 10 ounces plain halva

    METHOD:
    Place pears, cinnamon, ginger and all but two teaspoons of the sugar into a saucepan. Add water, cover and gently bring to the boil. Simmer until the pears are cooked, but still a little firm. Cool, then mix in the nuts and spoon into six small, ovenproof dishes or one large dish, making the top as level as possible.

    Crumble or grate the halva and spread it over the pear mixture, making it level as well. Sprinkle remaining sugar on top, then grill (note: grill=broil for americans) until the sugar and halva begin to darken (watch carefully as halva will darken quite quickly; it’s best to grill under a moderate heat).

    NOTES:
    Stand a minute before eating. Serves 6.

  • Ginger Tea (Version 2)( Beverages – Tea )

    Daily Random Recipe

    INGREDIENTS:


      • Leftover ginger casings
      • Hot water

    METHOD:
    Well, I had leftover ginger root casings, so I heated up a cup of water & steeped the fresh root leftovers in it.

    NOTES:
    While a lot weaker than what I’m used to, with some sweetener it’s not that bad. If you want a strong ginger taste, just add way more ginger (I probably used about 2 T worth of fresh ginger).

  • Cafe Pacifico Margarita( Beverages – Alcohol )

    Daily Random Recipe

    INGREDIENTS:

      • 3.5 cl / 35 ml / 1.2 fl oz Tequila Cuervo Gold
      • 3 cl / 30 ml / 1 fl oz fresh lemon or lime juice
      • 2 cl / 20 ml / 0.7 fl oz triple sec
      • 3-4 ice cubes

    METHOD:
    Mix the ingredients and shake, or stir and pour into a salt-rimmed glass (leave out the salt if you don’t like it). Or blend in a blender if that’s
    your taste to create a frozen effect.

    Pour into a fluted 7 oz glass.

  • Sundal( Legumes – Chickpea )

    Daily Random Recipe

    INGREDIENTS:


      • 300 g / 10 1/2 oz dried chickpeas or 400 g / 14 oz canned chickpeas
      • 2 t oil
      • 1 fresh red chilli, halved
      • 1 t mustard seeds
      • 1 t urad dal
      • 3 t fresh grated or desiccated coconut
      • 1 green chilli, finely chopped
      • Juice of 1 lemon
      • Salt

    METHOD:
    If using dried chickpea, place them in a large bowl, cover generously with water and soak for 7-8 hours.

    When ready to cook, drain the chickpeas and place them in a large saucepan. Cover with 700 ml / 1 pint 4 fl oz of water, bring to the boil and simmer the chickpeas gently for 35-45 minutes, until they are well cooked.

    If using canned chickpeas, rinse them and cook in a small amount of water for about 15 minutes then drain and set aside.

    Heat the oil in a large frying pan. When hot, add the red chilli, mustard seeds and urad dal. As the mustard seeds begin popping, add the cooked chickpeas, coconut, green chilli and a little salt. Mix thoroughly, remove from the heat and stir in the lemon juice. Serve hot or cold.

    NOTES:
    This tamil dish is usually served as a snack with coffee.

  • Heartbeet Salad( Salad – Legume )

    Daily Random Recipe

    INGREDIENTS:

    • Beet
    • Blood oranges
    • Sugar
    • Pecans
    • Lettuce
    • Arugula
    • Lemon juice
    • Olive oil
    • Salt & pepper

METHOD:
Here’s a salad I make every year for Valentine’s Day dinner:

On 13 Feb, bake the beet for about an hour till you can easily stick a knife into it. Refrigerate it overnight.

Early in the day, slice the beet fairly thinly and cut out little heart shapes. Do it with a tiny heart cookie cutter if you have one, otherwise freehand (it’s not too hard). Put the beets in a little bowl. Section the blood oranges (2-4 of them, depending on how much salad youwant to end up with) and put the sections in another bowl. Squeeze the juice from the membranes over the beets, and mix in a little salt and pepper.

Cook the pecans with a handful of sugar in a big frying pan till the sugar’s melted and turned light brown. Spread the pecans out on a piece of parchment paper to cool.

Arrange the lettuce and arugula on a platter. Make a dressing from the lemn juice, oil, salt and pepper. Pour some of it over the lettuce. Arrange the orange sections over the lettuce, and the heartbeets over that. Pour on the rest of the dressing. Right before you serve it, sprinkle on the pecans, being careful not to obscure the hearts.

  • Repollo Relleno En Salsa De Chipolte (Stuffed Cabbage in Chipolte Sauce)( Grains – Rice )

    Daily Random Recipe

    INGREDIENTS:


      • 1 head of cabbage
      • 2 cups of cooked rice
      • 1 T garlic, chopped
      • 1/4 cup almonds, blanched and peeled
      • 1/4 cup sliced green olives
      • 1/4 cup parsley, chopped
      • 1 t thyme
      • 1/4 cup chopped zucchini
      • Sea salt to taste
      • Chipolte sauce
      • 4 medium tomatoes, roasted
      • 3 chipolte chiles, seeded and washed
      • 2 cloves of garlic
      • Salt to taste

    METHOD:
    Remove the centre core and outer leaves from 1 head of cabbage and drop it into boiling water. Lift out after a few minutes and remove the soft leaves. Repeat, immersing the head and removing leaves until you have separated 12 of them.

    In a large bowl, mix the rice, garlic, almonds, olives, parsley, thyme, zucchini and salt. Put a portion of this mixture into the middle of each cabbage leaf, fold the sides over and then roll them up into a packet. Preheat the oven to 375F/190C.

    To prepare the sauce, put the tomatoes, chillies and garlic in a blender and puree and strain. Add the salt to taste. Pour the sauce over the cabbage rolls, cover and bake for 20 minutes.

    NOTES:
    ‘A Taste of Mexico’ by Kippy Nigh.

  • Shawrbat ‘Adas bi Thoom wa Kammoon (Palestinian Lentil and Garlic Soup Flavoured with Cumin)( Soup – Legume )

    Daily Random Recipe

    INGREDIENTS:

      • 2 T olive oil
      • 1 head of garlic, peeled and crushed
      • 1 small hot pepper, finely chopped
      • 2 T finely chopped fresh cilantro (coriander)
      • 4 medium tomatoes, finely chopped
      • 1 medium potato, cut into small cubes
      • 3/4 cup lentils, rinsed
      • 2 t ground cumin
      • Salt and pepper to taste
      • 6 1/2 cups water

    METHOD:
    Heat oil in a saucepan and saut=E9 garlic, hot pepper and cilantro over medium heat for 5 minutes. Add tomatoes and saute another 5 minutes; then stir in remaining ingredients and bring to boil, adding more water if necessary. Cover and cook over medium heat for 45 minutes. Serve hot.

  • Quick Curried Pea Soup( Soup – Vegetable )

    Daily Random Recipe

    INGREDIENTS:

      • 1 can (400 g / 14 oz) peas
      • 1 T grated onion
      • 1 heaped t curry powder
      • As required sea salt
      • 30 g / 1 oz / 2 T margarine
      • 570 ml / 19 fl oz / 2 1/3 cups soymilk

    METHOD:
    Blend all the ingredients together in a liquidizer, except the margarine.

    Pour the mixture into a large saucepan and heat gently. Add the margarine and mix well.

    Serve when well heated.

  • Seitan Pork Cutlets( Meat – Pig )

    Daily Random Recipe

    INGREDIENTS:

    • 2 cups pure gluten powder (vital wheat gluten)
    • 2 tablespoons nutritional yeast flakes
    • 1 teaspoon onion powder
    • 1/2 teaspoon garlic powder
    • Freshly ground black pepper to taste
    • 1 cup cold water
    • 1/2 cup hot water, mixed with
    • 2 teaspoons vegemite or other yeast extract
    • 2 tablespoons ketchup
    • 2 tablespoons soy sauce
    • 2 teaspoons kitchen bouquet or other gravy browner (optional)

    Cooking Broth

    • 4 1/2 cups water
    • 2-4 vegetable stock cubes (enough to make 4 cups liquid)
    • 1 cup chopped onions
    • 1/4 ground dried chinese mushrooms
    • 2 tablespoons ketchup
    • 2 bay leaves
    • 1/2 teaspoon white pepper
    • 1 teaspoon dried sage
    • 1/2 teaspoon paprika

    METHOD:
    To make the gluten mix, mix the dry ingredients together in a large bowl. In a smaller bowl, whisk together the liquid ingredients. Pour the liquid ingredients into the dry ingredients and mix well until it forms a ball.

    To make cutlets, divide the uncooked gluten mixture into 12 pieces and flatten them with your hands and / or a rolling pin as thinly as you can (they will expand). For stew chunks, cut into very small pieces.

    Place gluten into a casserole dish and cover with the cooking broth. Cover and bake at 180C/350F for 30 minutes, then at 150C/300F for 30 minutes. Cool and store in cooking broth. You can also just simmer (do not boil! This makes it spongy) the gluten pieces in the cooking broth on the stove top for an hour.

    NOTES:
    From ‘Nonna’s Italian Kitchen’, by Bryanna Clark Grogan.

  • Stuffed Baked Potatoes( Vegetables – Potato )

    Daily Random Recipe

    INGREDIENTS:

      • 6 large baking potatoes (about 1.5 kg / 3 lb)
      • 1 t salt
      • Freshly ground black pepper
      • 1/2 cup nutritional yeast flakes
      • 1/4 t tabasco sauce
      • 1 1/4 cups soy/rice milk
      • 2 T vegan bacon bits
      • 1 cup scallions, very thinly sliced
      • Paprika

    METHOD:
    Scrub the potatoes and pat them dry. Prick them all over with a fork and bake directly on the centre oven rack in a preheated 205C/400F oven for 1-1 1/4 hours or until very tender. Remove them from the oven using an oven mitt and slice each potato in half lengthwise. Scoop out the pulp with a spoon, leaving about 6 mm / 1/4 inch of potato in each shell to help it keep it’s shape. Place the pulp in a large mixing bowl. Place the scooped out shells on a large baking sheet and set aside.

    Using a hand masher or electric beater, mash or whip the potatoes until they are smooth (do not use a food processor as this will make the potatoes gluey). Beat in the salt, pepper, nutritional yeast and tabasco sauce. Gradually beat in the milk, using just enough to make the potatoes creamy and soft but not runny. Stir in the fake bacon bits and scallions and mix until evenly distributed.

    Spoon the potato mixture into the reserved shells, distributing it among them as well as uniformly as possible. Sprinkle the tops of the potatoes with paprika and return them to the 205C/400F oven to bake for 20-25 minutes or until lightly browned on top. Serve hot.

  • Cheezly, Apple and Avocado Salad( Salad – Fruit )

    Daily Random Recipe

    INGREDIENTS:

      • 1/2 cup mature cheddar and cranberry style cheezly (http://www.redwoodwholefoods.co.uk/products/cheezly/index.php)
      • 1/2 eating apple, sliced
      • 1/2 ripe avocado, chopped

    METHOD:
    Mix it all together and serve with a sOYa dairy free chocolate drink (http://www.provamel.co.uk/).

    NOTES:
    Very nice, plus cool for the warm weather we’re having at the moment.

  • Lentil Wraps( Legumes – Lentil )

    Daily Random Recipe

    INGREDIENTS:

      • 2 t olive oil
      • 1 medium onion, chopped (about 1 cup)
      • 1 medium jalapeno pepper, seeded and finely chopped (about 2 T)
      • 2 garlic cloves, minced
      • 2 t ground cumin
      • 1/2 cup brown lentils, rinsed and picked over
      • 1 3/4 cups vegetable broth
      • 1/2 cup bulgur
      • 1 medium tomato, seeded and diced or 1 cup canned diced tomatoes
      • 1/4 cup chopped fresh parsley
      • 1 T lemon juice
      • 1/2 t salt
      • 1/4 t freshly ground black pepper
      • 8 flour tortillas (soft taco size – 7.5 inches / 19 cm)
      • 2 T lemon juice
      • 1 T extra-virgin olive oil
      • 1/4 t salt
      • 1/8 t freshly ground black pepper
      • 1 1/2 cups grated carrots (about 3-4 medium carrots)
      • 1 1/2 cups shredded lettuce leaves, washed and dried
      • 1/2 cup fresh cilantro leaves, washed and dried
      • 1/2 cup plain soy yogurt

    METHOD:
    In large saucepan, heat 2 teaspoons oil over medium heat. Add onion and cook 2 to
    3 minutes or until softened, stirring often. Add jalapeno, garlic and cumin; cook
    30 seconds, stirring. Add lentils and stir to coat. Add broth and bring to a simmer.
    Reduce heat to low, cover and simmer for 20 minutes.

    Meanwhile, preheat oven to 325F/160C.

    After lentils have simmered 20 minutes, stir in bulgur and tomato; simmer, covered,
    about 20 minutes longer or until lentils and bulgur are tender and most of the liquid
    has been absorbed.

    While bulgur is simmering, warm tortillas and prepare garnishes: wrap tortillas in a
    sheet of aluminum foil. Place packet in oven and heat for about 20 minutes. In small
    bowl, whisk 2 tablespoons lemon juice, 1 tablespoon olive oil, 1/4 teaspoon salt and
    1/8 teaspoon pepper. Add carrots and toss to coat.

    When pilaf is ready, stir in parsley, 1 tablespoon lemon juice, 1/2 teaspoon salt and
    1/4 teaspoon pepper.

    To serve, spoon a scant 1/2 cup lentil pilaf down center of a warm tortilla. Top
    with carrot salad, lettuce, cilantro and a dollop of yogurt. Fold tortilla over filling and
    roll up.

    Yields: 4 servings (3 1/2 cups pilaf).

  • Milk-free, Egg-free Yellow Cake( Cakes – Yellow )

    Daily Random Recipe

    INGREDIENTS:

      • 1 3/4 cups flour
      • 2 t arrowroot (optional)
      • 1/4 cup brown sugar
      • 3/4 cup white sugar
      • 1 t baking powder
      • 1 t baking soda
      • 1 1/2 t vanilla
      • 1 t lemon juice or vinegar
      • 5 T canola oil
      • 1 cup cold water

    METHOD:
    Preheat oven to 350F/180C. Grease an 8 x 8 inch (20 x 20 cm) pan.

    Mix dry ingredients in a medium bowl. Add liquid ingredients and beat for 2 minutes. Pour into pan and bake for 30-35 minutes or until a knife inserted comes out clean.

    NOTES:
    This cake is heavy but moist. It reminds me of banana cake, without the banana.

    Submitted to the ABOUT Allergies Forum by Sippel.

    Submitted by ingrid

  • Braised Herb Tomatoes( Vegetables – Tomato )

    Daily Random Recipe

    INGREDIENTS:

    • 4 tablespoons margarine
    • 4 spring onions, chopped
    • 1 tablespoon finely chopped parsley
    • 4 teaspoons chopped fresh basil or 2 teaspoons dried, crumbled
    • 2 teaspoons chopped fresh thyme or 1 teaspoon dried, crumbled
    • 8 medium tomatoes, peeled
    • Salt and black pepper

    METHOD:
    Melt the margarine in a skillet, stir in the spring onions, parsley, basil and thyme. Cook over a low heat, stirring often, for 5 minutes. Add the tomatoes, cover and cook over a low heat for 5 more minutes. Season to taste with salt and pepper. Place the tomatoes on a platter and spoon the herb juices over them.

  • Marvelously Moist Chocolate Cake( Cakes – Chocolate )

    Daily Random Recipe

    INGREDIENTS:


      • 2 cups sugar
      • 1 cup oil (vegetable, canola, etc.)
      • 2 egg replacers (blended, not beaten)
      • 1 cup plain soy or rice milk
      • 1 cup hot coffee
      • 1 t vanilla extract
      • 3/4 cup quality cocoa powder
      • 2 cups flour
      • 1 t salt
      • 1 t baking powder
      • 2 t baking soda
      • 1/2 cup applesauce

    METHOD:
    Preheat oven to 160C/320F. Lightly “grease” and flour two 23 cm / 9 inch cake pans or one 23 cm x 33 cm (9 x 13 inch) pan.

    In a large bowl combine ingredients in order one at a time, mixing well after each addition. You can also mix this batter with a fork if you are careful not to let the cocoa powder leave lumps.

    Pour into pans and bake for 40 minutes or until a toothpick comes out clean. Cool and remove from pans. Let cool completely before adding your favorite frosting.

    Serve one day after baking for best flavor… if you have the willpower!

    NOTES:
    This is a recipe my wife modified to make vegan. It rocks!

  • Elvis’ Favourite: Fool’s Gold Loaf( Sandwiches – Loaf )

    Daily Random Recipe

    INGREDIENTS:


      • 2 T margarine
      • 1 loaf Italian white bread
      • 1 lb / 450 g vegan bacon slices (Redwood Foods Rashers are great)
      • 1 jar of smooth peanut butter (Skippy brand)
      • 1 jar of grape jelly (Smuckers brand)

    METHOD:
    Preheat the oven to 350F/180C. Spread the margarine generously all over all sides of the loaf. Place it on a baking sheet in the oven.

    Meanwhile, fry the bacon in a bit of oil until it is crisp and drain it thoroughly on paper towels.

    Remove the loaf from the oven when it is evenly browned, after approximately 15 minutes. Slice the loaf lengthwise and hollow out the interior, leaving as much bread along the walls as desired. Slather a thick layer of peanut butter in the cavity of the loaf and follow with another thick layer of grape jelly. Use lots of both.

    While the bacon is still warm, place a layer of slices in the loaf on top of the peanut butter and jelly layers. Close the loaf and serve.

    Serves one.

    NOTES:
    Elvis once fired up his jet for an impromptu late night flight from Graceland to Denver to get some of these famous sandwiches from the Colorado Gold Mine Company. Here’s the vegan version.