Author: vegan-food.net

Daily Random Recipe

INGREDIENTS:

• 2 cups raw cashews
• 4 slices whole wheat bread
• 2 T soy sauce
• 2 T parsley
• 2 large onions
• 1/2 t celery seeds
• 1 t salt
• 2 cups soy milk
  

METHOD:
Grind cashews and bread. Pour milk, mix well. Cook in oiled pan at
350F/180C for 40 minutes.

Daily Random Recipe

INGREDIENTS:

• 4 1/2 t enrG egg replacer + 6 T water
  
• 3/4 cup sugar in the raw
  
• 1/2 cup melted margarine
  
• 1 scant teaspoon anise extract
  
• 1 cup unbleached flour
  
• 1 t vital wheat gluten
  
• 1 t caraway seeds
  

METHOD:

Plug in pizzelle maker to allow it to heat up.

Beat egg replacer and water until smooth. Then gradually add the sugar and beat for a while (The crystals take a while – i left mine somewhat grainy and they turned out fine.)

Add margarine and anise and beat. Then add flour and gluten and beat some more. Sprinkle and hand mix in the caraway seeds. If the dough gets too thick from the gluten, add a bit more water til you get it about the consistancy of waffle batter.

Put a big spoonful in the middle of the pizzelle maker and bake for 20-30 seconds, until they start to turn golden brown. Turn out onto a cookie rack and let cool completely so they are nice and crispy.

NOTES:

They are also yummy warm topped with fresh fruit!

This makes 8-10 pizzelles, depending on how large and thick they are. enjoy!

Daily Random Recipe

INGREDIENTS:

• 2 cups wild rice
• Dried apricots, diced
• Walnuts, chopped
• Orange zest from one orange
• Spring onions, chopped
• 1 cup of orange juice
• Olive oil and apple cider vinegar
  

METHOD:
Cover the rice with water and orange juice. Cook until done, but still a little firm. Toss in some dried apricots, walnuts and spring onions. Make a vinegarette dressing with the oil and vinegar. Pour over the rice and chill.

Daily Random Recipe

INGREDIENTS:

• 4 cobs of corn
• 2 T vegetable oil
• 2.5 cm / 1 inch piece fresh root ginger peeled and grated
• 2 shallots, sliced
• 1 jalapeno chilli, seeded and finely chopped
• 3 kaffir lime leaves or zest of 1/2 lime
• 120 ml / 4 oz unsweetened coconut milk
• Large handful of fresh basil leaves
• 2 limes, each cut into chunks to serve
  

METHOD:
Scrape the kernels from the cobs with a sharp knife and put the kernels in a bowl. Set aside.

Break each of the cobs into 2-3 pieces, put them in a large saucepan and add 1.5 litres (2 3/4 pints) water. Bring to the boil then reduce the heat and simmer, covered, for 1 hour. You will need to skim the foam from the top of the liquid with a large spoon, especially for the first 30 minutes. Strain the stock through a fine-mesh strainer or cheesecloth.

Heat the oil in a clean saucepan and add the ginger, shallots and chilli. Fry gently for 5 minutes, stirring frequently, until the shallots are softened. Add the kaffir lime leaves or lime zest, reserved corn stock (or the equivalent volume of vegetable stock) and coconut milk. Bring up to the boil, then reduce heat immediately and simmer for 5 minutes. Add water, if necessary, to achieve the texture you prefer. Add the reserved kernels and simmer for another 5 minutes.

Ladle the soup into warm bowls. Stack about 6 basil leaves together, roll them into a cigar shape and slice thinly. Repeat with the remaining basil. Scatter the basil strips over the soup. Serve with wedges of lime.

Daily Random Recipe

INGREDIENTS:

• 7 oz / 200 g can red kidney beans
• 1/2 green pepper
• 1 T vegetable oil
• 1/4 lb / 115 g tomatoes
• 1/4 cup walnuts
• 1/3 cup grated coconut
• 1 t tomato paste
• 1 T water
• 1/3 cup cooked rice
  

METHOD:
Drain and rinse the beans.

Chop the pepper and saute in the heated oil in a saucepan for a minute or two. Skin and chop the tomatoes. Chop the walnuts coarsely.

Add the tomatoes, walnuts, coconut, tomato paste and water to the saucepan and
stir well. Add the beans. Cover pan and leave the mixture to simmer on a very
low heat for about 10 minutes, stirring occasionally. Serve over the rice.

Daily Random Recipe

INGREDIENTS:

Roasted Vegetables
• 1 large aubergine, cut into chunky batons
• 450 grams / 1 pounds courgettes, cut into chunky batons
• 1 large red onion, cut into 8 wedges
• 12 cloves garlic, in their skins
• 10 basil leaves, torn roughly
• 1 sprig freshly chopped rosemary
• 4-6 tablespoon olive oil
• 1 each red and yellow bell pepper, grilled, skinned, quartered and deseeded
• 4 field or portabella mushrooms, sliced
• 15-20 black olives, pitted

  Minted Couscous

• 225 grams / 8 ounces couscous
• 600 milliliters / 1 pint water, boiled
• 150 milliliters / 1/4 pint olive oil
• Zest and juice of 2 lemons
• 1 yellow pepper, seeded and chopped finely
• 4 spring onions, chopped finely
• 4-6 tablespoon freshly chopped mint
• Salt and pepper to taste

METHOD:
Roasted Vegetables

Put the prepared aubergine, courgettes, onion and garlic into a large bowl with the basil and rosemary. Sprinkle with half the olive oil and toss well. Leave to stand at room temperature for 3-4 hours.

Pre-heat the oven to 220C/425F/gas 7. Spread the vegetables on to a baking tray or trays, in a single layer, and drizzle with the remaining olive oil. Roast for 15 minutes, then add the peppers, mushrooms and olives and toss. Return to the oven and roast for a further 10-15 minutes until the vegetables are tender, turning once more before the end of the cooking time.

Minted Cous Cous

Put the couscous into a large bowl and pour the boiling water over it. Stir for a couple of minutes and leave it until the water has absorbed and the couscous is tender, about 6-7 minutes.

Add the olive oil, lemon juice and zest and mix them in thoroughly. Stir in the chopped pepper, spring onions and mint. Season with salt and pepper and serve with the roasted vegetables.

NOTES:
Source: Linda McCartney’s Vegetarian Cooking around the World

Daily Random Recipe

INGREDIENTS:

• 6 cups water or vegetable broth
  
• 4 cups soybean sprouts, washed and root ends trimmed
  
• 2 T soy sauce
  
• 1 clove garlic, minced
  
• 1 t sesame oil
  
• 1 t Korean red pepper powder or 1/2 t cayenne
  
• 2 t salt
  
• 6 green onions chopped
  
• Several red pepper threads to taste (or red pepper flakes)
  

METHOD:
In a large saucepan, bring 2 cups of the water or broth to a boil. Add the bean sprouts, reduce the heat to low and cook for 10 minutes.

Mix in the soy sauce, garlic, oil, red pepper and salt. Add the remaining 4 cups or water and simmer 10 minutes.

Add the onions and simmer 3 minutes more. Ladle into soup bowls. Decorate the top of the soup with red pepper threads and serve.

Daily Random Recipe

INGREDIENTS:

• 2 x 45 g / 15 oz cans butter (lima) beans, drained
  
• Grated zest and juice of 1 lemon
  
• 2 garlic cloves, crushed
  
• 2 T finely chopped fresh mint
  
• 4 T olive oil
  
• 4 T water (approx)
  
• Salt and freshly ground black pepper
  
• Sprigs of mint, to garnish

  To serve:

• Pita bread triangles
  
• Mixed salad leaves and cherry tomatoes
  

METHOD:
Place the butter beans and lemon juice in a food processor and blend until smooth. Add the lemon zest, garlic, mint and olive oil, adjusting the amount of water to give a smooth pate. Season to taste then spoon the mixture into a serving dish or individual ramekins and garnish with mint sprigs.

Serve butter bean pate with warm pita triangles and a salad garnish of lettuce and tomatoes.

Daily Random Recipe

INGREDIENTS:

• 2 large ripe avocadoes
• 1 small bunch rocket leaves
• 3 spring onions
• Juice of 3 lemons
• 1 small garlic clove
• 150 – 200 milliliters (0.3 – 0.4 pints) soy milk
• 1 cup of ice cubes
• 1 small piece of fresh root ginger, grated
• Water if needed
• Salt and pepper

Tomato Salsa

• 3 large ripe fresh tomatoes, seeds removed and cut into small dice
• 2 tablespoons chopped parsley
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar

METHOD:
Put all the ingredients together and liquidize.

Tomato Salsa
Combine all the ingredients in a mixing bowl. Spoon over the soup on top of croutons.

Daily Random Recipe

INGREDIENTS:

• 1 cup dried chickpeas, soaked in 5 cups of water for 25 hours
  
• 1 t baking soda
  
• 1 t salt
  
• 1/2 cup very finely minced onion
  
• 2 T very finely minced parsley
  
• 1 t ground roasted cumin seeds
  
• 1 t ground coriander
  
• 2 cloves garlic, peeled and mashed to a pulp
  
• Freshly ground pepper
  
• 1 T lemon juice
  
• A pinch (or more) of cayenne pepper
  
• Oil for frying
  

METHOD:
Drain the chickpeas and put them into the container of a good processor or blender. Add the baking soda and salt. Turn the machine on and blend until you have the texture of coarse bread crumbs or fine bulgar wheat. You should NOT have a paste.

Empty the chickpeas into a bowl. Add the onion, parsley, cumin, coriander, garlic, black pepper, lemon juice, and cayenne. Mix gently with a fork. Do not pat down. This mixture should be loose and crumbly.

Put 2 inches / 5 cm of oil in a wok or other utensil for deep frying and set to a heat on a medium-low flame. You need a temperature of 350F to 375F (180C to 190C).

While the oil heats, form the first batch of patties. Using a very light touch, form patties that are about 2 1/4 inches / 5.5 cm in diameter, about 3/4 inch / 1.9 cm thick in the center and less so at the edges. Do not pat down or try to be too neat. The patties should just about hold together.

Put as many patties into the hot oil as the utensil will hold in a single layer. Fry about 4 minutes or until the patties a reddish brown on both sides. Turn at least once during the frying process. When the patties are done, remove them with a slotted spoon and drain on a paper towel. Do all of the patties this way.

Serve hot, with tahini dipping sauce. You may also tear open an end off a pita bread, stuff in two falafel and some shredded lettuce and sliced tomatoes, and then douse the stuffing with 2 T of tahini sauce to make a middle eastern sandwich. Don’t forget to add the hot chilli pepper sauce or tabasco.

Makes about 18 patties.

Daily Random Recipe

INGREDIENTS:

• 10 large stalks rhubarb, trimmed and cut into 2.5 centimeter / 1 inch lengths
• 4 cups hulled, halved strawberries
• 1 cup sugar
• 1 cup fresh orange juice
• Finely grated zest of 1 orange
• Finely grated zest of 1 lemon
• 2 teaspoons ground ginger
• 1/2 teaspoon salt (optional)
• 1/2 vanilla bean, split lengthwise

METHOD:
Combine all ingredients in a heavy saucepan. Stir well and bring to a boil over medium heat. Reduce heat and simmer, stirring once and skimming off any foam that forms on top, until the rhubarb is just tender, 10-12 minutes. Remove the vanilla bean and let the mixture cool to room temperature. Cover and refrigerate. It will keep for 2 days.

Daily Random Recipe

INGREDIENTS:

• 435 g / 15 oz can crushed pineapple
• 4 bananas, peeled
• 2 cups orange juice
• 1 t vanilla

METHOD:
Drain the crushed pineapple and reserve the juice. Line a large casserole with plastic wrap, and spread the drained pineapple evenly over the plastic. Place the peeled bananas around the edge of the casserole dish. Place the casserole dish in the freezer for several hours or until fruit is thoroughly frozen. In a blender or food processor, combine the frozen fruit, reserved pineapple juice, and the remaining ingredients, and blend until smooth. Serve immediately in chilled glass.

Serves 6

Daily Random Recipe

INGREDIENTS:

• 2 cups peanut butter
  
• 1/2 cup (one stick) vegan margarine
  
• 1 cup sugar
  
• 1 cup brown sugar
  
• 1 t vanilla
  
• 2 t arrowroot
  
• 2 t water
  
• 3 cups flour
  
• 1 1/2 t baking soda
  
• 1 t salt
  
• Splash some soy milk
  
• 1 package bakers’ chocolate chips
  

METHOD:
Mix everything in a bowl except chips and soy milk. Splash soy milk until the texture is somewhere between wet and dry. Add chips.

Bake at 350F/180C for 8-10 minutes (on my oven it was more like 12 minutes). This can be smelled from miles away.

NOTES:
J@ck’s highly requested peanut butter chocolate chip cookies.

I am not J@ck. He is someone else… this is taken from the ‘Soy Not Oi’ cookbook. You can find it at Bound Together bookstore on haight street in SF… Good times.

Daily Random Recipe

INGREDIENTS:

• 3 1/2 oz / 100 g noodles
• 1 small leek
• 1 1/2 T margarine
• 2 cups mushrooms
• 1 1/2 T flour
• 1/3 cup soymilk
• 1/2 t Dijon mustard
• 1/2 t marjoram
• Sea salt and freshly ground black pepper to taste
  

METHOD:
Cook the noodles until tender in boiling salted water.

Clean and chop the leek finely. Melt 1 T margarine in a saucepan and saute the chopped leek for 3-4 minutes.

Slice the mushrooms and add them to the pan; cook for a further 3-4 minutes. Stir the flour into the pan, then slowly add the milk, stirring constantly until thickened. Lower heat and simmer while adding mustard, marjoram and seasoning.

When the noodles are cooked, drain them and toss them with the remaining 1/2 T margarine. Pour the sauce over them.

Daily Random Recipe

INGREDIENTS:

• 1 diced onion
  
• 3 cloves garlic
  
• 1/4 – 1/2 t nutmeg and cinnamon
  
• 1/2 – 1 t cloves
  
• Salt, black or cayenne pepper to taste
  
• 1 can kidney beans
  
• 1 x 14 oz / 400 g can tomatoes
  
• 1 cup rice
  

METHOD:
Chop up onion and garlic and toss them into a deep frying pan or a saucepan. Fry them in a little olive oil until onions are as usual, translucent. Add the spices (I tend to use the larger amount).

Drain and reserve liquid of 1 can kidney beans. Put beans in pan, saute around a little bit.

Drain and reserve liquid of 1 can tomatoes. Moosh tomatoes up, put them in and sauté around a little bit too. Add 1 cup rice, any kind, and the appropriate amount of liquid, using the reserved kidney bean and tomato juice for some of it, and topping up with water. Cover the pan, let simmer until the rice is cooked and you have a nice thick tomatoey clovey yummy bunch of beans and rice.

NOTES:
There was a bit too much liquid in mine putting the amount the rice called for in but I just took off the lid and cooked it down. Yummy.

Daily Random Recipe

INGREDIENTS:

• 1/4 cup oil
• 1/2 onion, cut in thin slices
• 1/4 cup whole wheat flour
• 2 cups vegetable or soybean stock
• 2 T tomato paste
• 1/2 t finely minced fresh ginger root
• Soy sauce to taste

METHOD:
Saute onions in oil until soft. Stir in flour and cook several minutes. Slowly add the stock and tomato paste, stirring all the time. Add ginger. Bring to a boil, then simmer gently for about 15 minutes. Add soy sauce and serve.

NOTES:
Makes about 2 1/2 cups.

Vegetables and grain dishes alike take on a distinctly Oriental air when served with this flavourful sauce.

“Found these recipes in an old book of my mum’s from the 70’s (her vegetarian phase as she calls it…) – ‘Laurel’s Kitchen – A Handbook for Vegetarian Cookery and Nutrition’. Lots of good, simple, interesting food!”

Daily Random Recipe

INGREDIENTS:

• 1 tablespoon active dry yeast or 1/4 ounce / 8 grams package yeast
• 1 1/2 cups lukewarm water
• 7 tablespoons olive oil
• 3 cups bread flour, plus extra for kneading
• 1/2 cup whole wheat flour
• 2 teaspoons coarse salt
• 2 large cloves garlic, minced
• 1/4 cup finely chopped kalamata olives
• 1 teaspoon minced fresh rosemary

METHOD:
In a large bowl, sprinkle yeast over water and stir with fork to dissolve. Let stand 5 min. Whisk in 4 tablespoons olive oil.

In separate bowl, mix bread flour, whole wheat flour and 1 teaspoon salt. Add flour, one cup at a time, to yeast mixture, stirring well after each addition. When dough begins to come away from sides of bowl, turn out onto lightly floured work surface. Knead in garlic, olives and 1/2 teaspoon rosemary. Continue kneading, adding more flour as nec, until dough is shiny, elastic and no longer sticky, about 10 min.

Transfer dough to lightly oiled bowl and turn to coat all sides with oil. Cover bowl with plastic wrap and set aside until dough triples in volume, about 2 hrs.

Punch down dough and place in a greased 13 x 9 inch (33 x 23 centimeter) baking sheet. Press and pat dough until it covers entire surface of pan. Cover with a towel and let rise until dough reaches top edge of sheet, about 45 minutes.

Preheat oven to 400F/205C. Just before baking, dimple dough with fingertips and drizzle surface with 2 tablespoons olive oil. Sprinkle with remaining 1/2 teaspoon rosemary and remaining 1 teaspoon salt. Place on middle oven rack. Put an empty baking dish on lower rack. Quickly pour 1 cup boiling water into empty dish and close door. Bake until bread is well risen and golden 20 – 25 min. Remove bread from pan to wire rack. Brush surface with remaining 1 tablespoon oil. Cut into squares and serve warm.

NOTES:
Makes 16 servings

Flatbread, called fougasse, is enjoyed throughout Provence. This assertively flavored fougasse can be cut into small squares for an appetizer or larger squares to be served with a meal.

Recipe By : Vegetarian Times, May 1998.

Daily Random Recipe

INGREDIENTS:

• 230 ml / 8 fl oz / 1 cup water
• 175 g / 6.5 oz sugar
• 150 g / 5.3 oz cake flour
• 70 g / 2.5 oz vegetable shortening
• 35 g / 1 oz soy milk powder
• 10 g / 1/3 oz baking powder
• 5 g / 0.2 oz vanilla
• 5 g / 0.2 oz salt
• 2 egg replacers
  

METHOD:
1. Dry blend all dry ingredients in a with a wire whisk on medium speed for 3 minutes.

2. Add shortening to the mixture and mix for another 2 minutes.

3. Add water and vanilla to the mixture and blend on high speed for 2 minutes.

4. Pour batter into 9 inch / 23 cm pan and bake at 360F/185C for 35 minutes. Let cool for 10 minutes and remove from pan.

NOTES:
This is very untested, please give feedback if you try it!

Submitted by ingrid

Daily Random Recipe

INGREDIENTS:

• 465 grams / 1 pound onions, sliced very thinly
• 2 tablespoons extra virgin olive oil
• 1 tablespoon unrefined sugar or maple syrup
• 1 teaspoon salt
• 8 cups hot water
• 6 vegetable stock cubes (enough for 6 cups water)
• 4 teaspoons vegemite, yeast extract or dark miso
• 2 teaspoons soy sauce
• 2/3 cup marsala, dry sherry, medeira, or sauterne (or any drinkable red wine)
• Freshly ground white pepper, to taste (or black pepper if desired)
• 6 thick slices of rustic italian bread, toasted
• Soy parmesan

METHOD:
In a large, heavy pot, heat oil over medium heat. Add the onions and saute until they become tender and start to brown, stirring often and adding a little water from time to time if they start to cook. Add the sugar and salt and stir briefly. Add the water, stock cubes, vegemite/miso and soy sauce. Cover and simmer for 30 minutes.

Add the wine and simmer uncovered for about 5 minutes. Taste for seasoning and add white pepper to taste. Place a piece of toast in each soup bowl and ladle soup over it. Sprinkle liberally with soy parmesan and serve hot.

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

Daily Random Recipe

INGREDIENTS:

• 6 lb / 2.7 kg firm tofu

  Cornbread Stuffing

• 1 cup / 175 g diced onion
  
• 1 cup / 175 g diced celery
  
• 1 T sesame oil
  
• 1/2 t sage
  
• 1/2 t thyme
  
• 1 t parsley
  
• Salt and pepper to taste
  
• 3 cups / 350 g cubed whole wheat bread
  
• 2 cups / 225 g cubed corn bread
  
• 1/2 cup / 100 ml vegetable broth
  
• 1/2 cup / 75 g walnuts or pecans (optional)

  Basting Liquid

• 1/2 cup / 100 ml sesame oil
  
• 1/4 cup / 4 T soy sauce

  Gravy

• 1 onion, diced
  
• 2 T oil
  
• 1 cup / 100 g sliced mushrooms
  
• 5 T flour
  
• 2 cups / 400 ml vegetable broth
  
• 1/2 cup / 100 ml soy sauce
  
• 1/2 cup / 100 ml water
  

METHOD:
One hour before cooking, mash the tofu and pack it into a colander lined with cheesecloth or a clean towel. Place the colander over a large bowl to catch the liquid from the tofu. Weigh it down with a heavy object such as a can or jar on top of a bowl or small plate.

Cornbread Stuffing

To make the stuffing, sauté the onion and celery in the sesame oil. Mix the seasonings into the cubed bread. Combine everything, adding enough vegetable broth to moisten. Add nuts if desired.

Preheat the oven to 400F/200C/gas mark 6. Press the tofu with your hands to form a hollow center, fill with the stuffing mixture and press down. Flip the tofu onto an oiled baking sheet. Remove the towel or cheesecloth. Baste the tofu with 3/4 of the sesame oil and soy sauce mixture, cover with foil and bake for 1 hour. Remove the foil, baste again with the remaining basting mixture, return to the hot oven, and bake uncovered for 20 minutes or until golden. Transfer to a serving platter and serve with gravy.

Gravy

Sauté the onion in the oil until soft. Add the mushrooms and sauté for 1 minute more. Shake the flour, broth and water together in a jar and add this to the onions and mushrooms. Mix in the soy sauce and stir over medium heat until thick.

Makes 20-24 servings

NOTES:
From Fall ’98 issue of PETA’s Animal Times.