Author: vegan-food.net

Daily Random Recipe

INGREDIENTS:

• 2 1/4 cups water
• 3/4 cup sugar
• 3/4 cup cocoa
• 1/2 cup bittersweet chocolate, finely chopped
  

METHOD:
Bring water to a boil. In a separate pan, whisk sugar and cocoa together. Pour about a third
of the boiling water into pan with cocoa and sugar mixture, whisking vigorously to blend, then
pour in the remaining water and continue to whisk. Simmer the cocoa, sugar and water mixture,
stirring occasionally, for about 30 minutes, until syrupy.

Put chopped chocolate into a large
bowl and pour in about 1 cup of cocoa syrup. Whisk until chocolate is melted. Whisk in remaining
syrup. Chill chocolate mixture.

Pour mixture into ice cream maker and freeze mixture according
to the manufacturer’s instructions.

Daily Random Recipe

INGREDIENTS:

• 1 1/2 cups flour
• 1 cup dry sweetener/sugar
• 1 teaspoon baking soda
• 1/4 teaspoon salt (try this amount, can go to 1/2)
• 1 cup water
• 1/3 cup oil
• 1 tablespoon nice, mild tasting vinegar
• 1 tablespoon vanilla
• 1/4 teaspoon almond extract

METHOD:
Preheat oven to 180C/350F.

Mix or sift dry ingredients together in a large bowl. Measure in the wet ingredients, and stir with a fork until no lumps remain. Pour into an 20 x 20 centimeter (8 x 8 inch) pan. No need to grease. Bake for 35 minutes or until tests done.

This is usually served from the pan cut in squares. If you want to take it out of the pan, you’ll have to grease and flour as it is a moist cake and wants to stick.

Daily Random Recipe

INGREDIENTS:

• 1 3/4 Cups soy milk, rice milk, or other non-dairy milk of choice
• 3 Tablespoons safflower oil
• 1 1/2 Cups cornmeal
• 1 1/2 Cups whole wheat pastry flour
• 4 teaspoons baking powder
• 1 Tablespoon chili powder
• 1/2 teaspoons salt
• 1/2 Cup green onion, thinly sliced
• 1 Tablespoon nutritional yeast flakes

METHOD:
Lightly oil (or spray with a light mist of oil) a 9-inch square pan and set aside.

In a small bowl or measuring cup, stir together the soy milk and oil, and set aside.

In a medium bowl, sift together the cornmeal, flour, baking powder, chili powder, and salt. Add the soy milk mixture, along with the remaining ingredients, and stir until just combined.

Pour the mixture into the prepared pan. Bake at 375 degrees for 20 minutes or until an inserted toothpick comes out clean.

NOTES:
Yield: One 9-inch Cornbread

Recipe provided by Beverly Lynn Bennett

Daily Random Recipe

INGREDIENTS:

• 3 T olive oil (up to 4T)
  
• 2 cups chopped onion
  
• 2 cloves chopped garlic
  
• 2 cups sweet potatoes, chopped & peeled (or winter squash)
  
• 1/2 cup chopped celery
  
• 1 cup chopped fresh tomatoes
  
• 3/4 cup chopped sweet peppers
  
• 1 1/2 cups cooked chickpeas
  
• 3 cups stock or water
  
• 2 t paprika
  
• 1 t turmeric
  
• 1 t basil
  
• 1 t salt
  
• Dash cinnamon
  
• Dash cayenne
  
• 1 bay leaf
  
• 1 T tamari soy sauce
  

METHOD:
In a soup kettle or large saucepan, saute onions, garlic, celery and sweet potatoes in olive oil for about five minutes. Add seasonings, except tamari, and the stock or water. Simmer, covered, fifteen minutes. Add remaining vegetables and chickpeas. Simmer another 10 minutes or so – until all the vegetables are as tender as you like them.

Serving size: 4
Preparation time: 1:30

NOTES:
The vegetables used in this soup are flexible. Any orange vegetable can be combined with green. For example, peas or green beans could replace the peppers. Carrots can be used instead of, or in addition to the squash or sweet potatoes, etc.

Recipe by: Mollie Katzen, ‘Moosewood Cookbook’

Daily Random Recipe

INGREDIENTS:

• Pastry
  • 2 cups plain flour
  • 1/2 teaspoon salt
  • 2/3 cup cold water
• Leek Filling
  • 2 whole leeks; (2 leeks = 3 cups chopped)
  • 2 teaspoon salt
  • 1/4 teaspoon hot chilli pepper
  • 3 teaspoon oil
  • Oil; for deep frying

METHOD:
Sift flour and salt into a bowl, make a well in the center and add water. Mix to a firm dough and knead for 5 minutes until elastic, dusting with more flour if necessary. Wrap in plastic film and leave to rest for 30 minutes.

Cut most of the green tops from leeks, halve lengthwise and rinse well to remove all traces of soil between leaves. Remove roots and dry leeks with paper towels. Place flat on board, cut along length at 5 millimeter / 1/4 inch intervals then across to dice. Measure in cup measure and place in bowl. Add salt and chili pepper and knead with hand to soften leeks. Stir in oil.

Roll pieces of dough into balls the size of a large hazelnut and roll thinly into a 10 centimeter / 4 inch circle. Alternatively roll out dough and cut into 10 centimeter / 4 inch rounds.

Place about 2 teaspoons leek filling in center of circle, moisten pastry half way round edge of circle and fold pastry over filling. Press edge to seal well, and using the edge of a thimble, (the traditional method) or a coffee spoon make little crescent-shaped marks around the edge, or press with fork.

Fry 3 or 4 at a time in hot oil until golden brown, turning to brown evenly. Drain on paper towels and serve hot or warm.

Daily Random Recipe

INGREDIENTS:

• 2 T oil
  
• 1 cup red lentils
  
• 1 onion, chopped really well
  
• Pinch of cumin
  
• Pinch of chilli powder
  
• 2 1/2 cups water
  

METHOD:
Saute lentils, onion and spices in oil for two minutes. Add water and cook over a medium heat for fifteen minutes in a covered pot. Brown lentils take a little longer to cook. Stir when you feel like it, and serve hot.

Daily Random Recipe

INGREDIENTS:

• 2 x 8 oz / 225 g cans of tomato sauce
• 4 medium tomatoes, chopped
• 1-2 cups V-8 vegeatble juice (to thin the sauce if need be)
• 1 bell pepper, cored and chopped
• 1-2 T Italian seasoning
• 1/2 – 1 lb (225 – 450 g) of veggie crumbles (I used a 14 oz / 400 g package of Gimme Lean hamburger style)
• 1/2 cloves garlic, minced
  

METHOD:
Saute veggie crumbles and bell pepper for a few minutes in a large skillet. Add all other ingredients (except v-8 juice) and simmer for about 20 minutes. Add as much or as little V-8 juice as you need, if you find the spaghetti sauce is too thick.

Yields about 2 x 26 oz / 735 g jars worth of sauce (I filled up 2 old store-bought pasta jars I recycled).

Daily Random Recipe

INGREDIENTS:

• 1/4 cup pine nuts
• 1 medium clove garlic, peeled and crushed
• 1 1/4 teaspoons salt
• 1 1/2 cups fresh basil leaves
• Pinch red pepper flakes
• 1/2 cup low-fat firm silken tofu
• 1 tablespoon extra-virgin olive oil
• 450 grams / 1 pounds small red potatoes (about 6), cut into 3/4 inch / 2 centimeters chunks
• 125 grams / 4 ounces green beans, trimmed and halved
• 450 grams / 1 pounds penne or other short tubular pasta

METHOD:
Bring large pot of lightly salted water to a boil for pasta.

Make pesto: in dry small skillet, toast pine nuts over medium-low heat, stirring, until light golden and fragrant, 2 to 4 minutes. Transfer to small bowl and let cool.

Using a mortar and pestle or side of chef’s knife, mash garlic and 1 teaspoon salt until paste forms. Transfer to food processor along with toasted pine nuts, basil and pepper flakes and process until finely chopped. Add tofu and oil and process until mixture is smooth. Transfer to medium bowl and season with freshly ground pepper to taste. Set pesto aside.

Place potatoes in a steamer basket in large saucepan over 2 cups boiling water and season with remaining 1/4 teaspoons salt. Cover and cook 4 minutes. Add green beans to steamer basket, cover and cook until potatoes and beans are tender, 8 to 10 minutes. Transfer vegetables to large serving bowl; cover to keep warm. Measure 1/3 cup water remaining in steamer and stir into pesto until well blended.

Meanwhile, add penne to boiling water; stir to prevent sticking. Cook until just tender, 8 to 10 minutes.

Drain pasta, reserving a little cooking water. Add pasta to vegetables along with pesto, adding a little reserved pasta water if needed. Toss to coat well and serve hot.

NOTES:
Per serving:

• 1215 kilojoules
• 10 grams protein
• 10 grams total fat (1 grams saturated fat)
• 43 grams carbohydrates
• 0 cholesterol
• 687 milligrams sodium
• 3 grams fiber

Daily Random Recipe

INGREDIENTS:

• 1/4 cup apple or papaya juice
• 3 tablespoons grated onion
• 3 cloves garlic, minced
• 2 tablespoons soy sauce
• 2 tablespoons chillies, minced (the spicier the better)
• 2 tablespoons vinegar
• 1 tablespoon oil
• 1 tablespoon fresh ginger, grated
• 1 1/2 teaspoon allspice
• 1/2 teaspoon cinnamon
• 1/2 teaspoon black pepper
• 1/2 teaspoon thyme
• 1/4 teaspoon nutmeg
• 450 grams / 1 pound tofu, frozen, thawed, excess water squeezed out and cut into 2.5 centimeter / 1 inch cubes
• 1/2 cup chopped spring onions

METHOD:
Combine all the ingredients together (except the spring onions and tofu) in a blender.

Arrange tofu cubes into one layer in a glass baking pan. Pour the blended mixture over the tofu. Lightly press sauce into the tofu with a spatula or hands. Let marinate for a few hours or overnight.

Preheat oven to broil. Broil about 5 minutes, turn the tofu and broil 5 more minutes. Serve hot with chopped spring onions for a garnish.

Daily Random Recipe

INGREDIENTS:

• 4 garlic cloves, minced
  
• 2 onions, diced
  
• 3 carrots, diced
  
• 2 celery stocks, diced
  
• 1 t onion powder
  
• 1 t garlic powder
  
• 4 T bragg’s or tamari
  
• 1 t parsley flakes
  
• 7 cups of water or stock
  
• Stick of kombu or sea vegetable of choice
  
• 6 T miso paste
  
• 1 cup noodles (cooked)
  

METHOD:
In a soup pot, saute the garlic and onions in a small amount of oil or water. When onions are soft, add the remaining vegetables and seasoning (except miso). Add the water or vegetable stock along with the sea vegetable of choice and simmer until all vegetables are soft. Remove 1 cup of hot broth from pot and mix with the miso until blended. Pour this back into soup pot. Stir. Add noodles. Serve hot.

Daily Random Recipe

INGREDIENTS:

• 3 tablespoons plain flour
• 6 tablespoons ice water
• 1/2 cup lightly toasted bread crumbs
• 1 teaspoon salt
• Dash of cayenne pepper
• Oil for frying
• 450 grams / 1 pounds firm, fresh tofu pressed, frozen, thawed and cut into 2.5 centimeters / 1 inch cubes

Sauce

• 1 1/2 teaspoons cornstarch
• 6 tablespoons water
• 1/4 cup dijon mustard
• 4 teaspoons maple syrup
• 1 teaspoon rice vinegar
• 1 teaspoon soy sauce

METHOD:
In a small bowl, whisk the flour and water together to make a smooth batter; in a separate dish, toss the breadcrumbs with the salt and cayenne pepper.

Heat 2.5 centimeters / 1 inch of oil in a heavy skillet or wok.

Dip each tofu cube in the batter to coat, then roll the cubes in the breadcrumb mixture. Drop the cubes into the hot oil and cook for 2 minutes. Turn the cubes and continue cooking until they are golden brown. Drain the cubes on paper towels and serve immediately with mustard dipping sauce.

Sauce
Dissolve the cornstarch in a small amount of water. Place the cornstarch mixture in a small saucepan and add the remaining ingredients. Heat the sauce stirring constantly, until thickened.

Daily Random Recipe

INGREDIENTS:

• 1 packet of a vegan equivalent of lipton garlic-mushroom soup mix
• 2 cups soy milk
• 1 cup water
• 1/4 cup fresh chives, chopped
• 1 – 1 1/2 cups cooked rice
  

METHOD:
Mix all ingredients in a sauce pan and heat through until hot, stirring often.

Daily Random Recipe

INGREDIENTS:

• Onion
  
• 3 ripe tomatoes
  
• Green pepper
  
• Chili power
  
• 2 cloves garlic, chopped
  
• Hot sauce
  
• Can of black beans
  
• 1/2 can chickpeas
  
• 1 lb / 450 g extra firm tofu
  
• Steak sauce
  

METHOD:
Onion, tomatoes and green pepper, simmer to get the liquid out. Mixed with an envelope of chili powder, garlic, hot sauce, black beans, chickpeas, and extra firm tofu (drained, ground up, and marinated in steak sauce) is a lot like chili con carne.

Heat and serve.

NOTES:
The tofu and steak sauce are obviously the key element to this, the rest negotiable. But it was really good – also good for sloppy joes, which is what I had for lunch the next day out of the leftovers.

Daily Random Recipe

INGREDIENTS:

• 2 cups chocolate chips
• 765 grams / 1.7 pounds silken tofu
• 3 tablespoons peanut butter
• Prebaked pie crust

METHOD:
Melt the chocolate chips. Blend the tofu until completely smooth. Add the chocolate to the tofu and blend until combined and smooth. Add peanut butter then pour into the pie crust and chill for a few hours until set.

NOTES:
These always fool dairy-eaters!

This is the best recipe in the world (except, of course, for other peoples’ tofu pie recipes, since they all come out much the same). You can vary it a million and one ways by substituting other flavours (other nut butters or flavour essences) for the peanut butter.

Daily Random Recipe

INGREDIENTS:

• 1 medium onion, chopped finely
• 6 small sticks of celery, chopped
• 1 tablespoon each freshly chopped parsley, sage and thyme
• 6 tablespoons olive oil
• Small loaf of granary bread, diced
• 25 grams / 1 ounce each roughly chopped pecans, cashews and brazil nuts
• Soy sauce or tamari to taste
• A little vegetable stock or water to bind

METHOD:
In a medium bowl, combine all the ingredients. Mix well, adding a little stock or water to moisten the mixture. Press the mixture into a greased loaf tin. Bake at 180C/350F for 30-40 minutes. Allow the stuffing to cool a little before turning it out. Cut into slices.

Daily Random Recipe

INGREDIENTS:

• 2 1/2 cups filtered water
• 1 cup millet, rinsed and drained
• 2 teaspoons sea salt, divided
• 1/4 cup extra virgin olive oil
• 1/2 cube vegetable bouillon
• 2 pounds diced and seeded ripe plum tomatoes (about 14 tomatoes)
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup plain soy milk or fresh nut milk
• 2 teaspoons fresh basil, finely sliced
• 1 teaspoon fresh rosemary, minced
• 1 teaspoon fresh sage, minced
• 1 teaspoon fresh flat leaf parsley – garnish

METHOD:
Bring the water to a boil in a medium pot and add the millet and sea salt. Cover, lower heat to a simmer and cook for 30 minutes, until water is completely absorbed. Fluff with a fork and set aside.

Place a large skillet over medium heat and add the olive oil. Add the bouillon cube and stir with a wooden spoon until the cube has completely dissolved, about 1 minute.

Add the tomatoes, and season with salt and pepper. Cook, stirring often, for 5 minutes.

Pour in the soy milk and cook, stirring frequently, until the liquid has reduced by half, about 15 minutes. Remove the skillet from the heat and set aside.

When the millet is cooked, toss it with the sauce and basil, rosemary, sage and parsley. Serve hot.

NOTES:
Makes 5 cups.

Recipe provided by Alexandra Jamieson from her book “The Great American Detox Diet” (Rodale, 2005) – www.healthychefalex.com

Daily Random Recipe

INGREDIENTS:

• 3 cups soy or rice milk
• 1/2 cup sugar (or equivalent)
• Vanilla, to taste
• Pinch of salt
  

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

Daily Random Recipe

INGREDIENTS:

• 2 small papaya
• 1 piece vanilla bean
• 1/3 cup fresh coconut milk
• 1 lime, cut in wedges
• Flower blossoms

METHOD:
Halve the papaya and scoop out the seeds. Place the halves on a baking pan. Put the vanilla bean into one-inch lengths and split open, scraping a few seeds into each papaya half and dropping in a piece of the bean as well. Spoon in some coconut milk. Cover with foil.

Preheat the oven to 180C/350F. Bake in the oven for 10 to 15 minutes or until heated through. Serve each half on a dessert plate, garnished with a wedge of lime and a blossom from the garden.

Daily Random Recipe

INGREDIENTS:

• 2 cups firmly packed finely shredded cabbage
• 1 medium onion, halved and thinly sliced
• 1/4 cup grated coconut
• 3/4 cup chickpea flour
• 1 teaspoon grated fresh ginger
• 1 fresh hot green chilli, chopped
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 3 tablespoons mild vegetable oil
• 1/4 cup water
• 1 teaspoon sesame seeds

METHOD:
Position a rack in the middle of the oven and preheat the oven to 180C/350F.

Combine the cabbage, onion, coconut, flour, ginger, chilli, coriander, and salt in a large mixing bowl. Toss to mix. Add the oil and water and mix thoroughly.

Pour the mixture into an ungreased 20 x 20 x 5 centimeter (8 x 8 x 2 inch) baking pan. Press lightly to spread in an even layer. Sprinkle the sesame seeds on top. Bake until the top is lightly browned, about 45 minutes. Let it rest for 5 minutes. Cut into 5 centimeter / 2 inch squares. Serve hot or at room temperature.

NOTES:
The baked cabbage can be made 2 days in advance and kept, covered, in the refrigerator. To reheat, place the pan in a cold oven and turn the heat to 180C/350F. Bake until heated through, about 12 to 15 minutes.

Gujarat-style baked cabbage (Patta Gobi Wadi) – ‘Laxmi’s Vegetarian Kitchen’ by Laxmi Hiremath.

Daily Random Recipe

INGREDIENTS:

• 2 tablespoons oil
• 2 cloves garlic, finely chopped
• 2 1/2 cups long grain rice
• 5 cups vegetable stock (recommend using a vegan chicken-flavoured stock like the one imagine foods makes)
• 70 grams / 2 1/2 flaked almonds, toasted
• 70 grams / 2 1/2 pistachio nuts
• 2 spring onions, diced
• Salt and ground white pepper

METHOD:
Heat oil in a heavy-based pan over a medium heat. Add chopped garlic and cook 1 minute. Add rice and cook, stirring, for 5 minutes. Stir in stock and bring to the boil, stirring occasionally to prevent sticking. Reduce heat and cover. Simmer 20 minutes or until the rice is tender and liquid has been absorbed. Turn off heat and let stand for 30 minutes.

Stir in toasted almonds, pistachios, and spring onions. Season to taste.

NOTES:
Serves 4-6.