Author: vegan-food.net

Daily Random Recipe

INGREDIENTS:

• 4 T olive oil
  
• 2 medium onions, finely chopped
  
• 2 cloves garlic, crushed
  
• 2 cups fresh shelled fava beans
  
• 2 T finely chopped fresh cilantro
  
• 1/4 t chili powder
  
• 1/4 t cumin
  
• Salt and pepper to taste
  
• 2 cups stewed tomatoes
  

METHOD:
Heat oil in a saucepan and stir fry onions and garlic until they begin to brown. Add beans and cilantro and stir fry a few more minutes. Stir in remaining ingredients and add water to barely covered beans; bring to a boil.

Cover; then turn heat to low and simmer for about an hour, adding a little water if necessary. Serve hot or cold.

Daily Random Recipe

INGREDIENTS:

• 6 chilled seitan cutlets (about 1 1/2 lb / 675 g)
• 4 T coconut milk
• 2 T brown rice syrup
• 1 t Thai red curry paste
• 3 T minced fresh cilantro (coriander) leaves
• 1 medium Vidalia or mild onion, sliced into thin half moons
• 10 – 16 oz / 285 – 455 g fresh spinach, washed and patted dry
• 1 large orange, red or yellow bell pepper sliced into 1/4 inch / 7 mm strips

  
  For the marinade:
  

• 3 T sesame oil
• 1 T toasted dark sesame oil
• 1/2 cup rice wine vinegar
• Freshly squeezed juice from 1 lime
• 1/2 t garlic granules
• 1/4 t black pepper
  

METHOD:
In a medium bowl, combine the marinade ingredients and mix well. Slice the seitan cutlets into thin strips (1 x 2 x 1/8 inch / 2.5 x 5 x 0.5 cm). Add the strips to the marinade, toss well, and set aside for 20-30 minutes, turning frequently.

In a 10 inch / 25 cm frying pan, combine the coconut milk, brown rice syrup, red curry paste and cilantro. Heat for 3 minutes over medium heat.

Reserving the marinade, remove the seitan strips and add them to the pan along with the onions. Cover and simmer for 5 minutes. Turn the seitan and onions, add the reserved marinade, then cover and simmer 5 minutes more. Uncover and continue to simmer until the sauce is reduced by about half.

While the seitan is simmering, tear the spinach into bite size pieces and place in a salad bowl along with the bell pepper strips.

Add the hot seitan with the sauce to the salad bowl and toss carefully. The heat will cause the spinach to wilt.

Serve the salad hot or at room temperature.

Daily Random Recipe

INGREDIENTS:

• 2 cups red or brown lentils, rinsed and picked over
• 8 cups water (maybe more)
• 2 cups minced onion
• 2 teaspoons ground cummin
• 2 teaspoons dry mustard
• 2 tablespoons minced garlic
• 1 cup minced dried apricots
• 1 1/2 to 2 teaspoons salt (to taste)
• 3 to 4 tablespoons balsamic vinegar (or, to taste)
• Black pepper and cayenne to taste
• Optional garnishes
• Extra slivers of dried apricot
• A drizzle of soy yogurt
• A sprig or two of coriander or parsley

METHOD:
Place the lentils and water in a soup pot or dutch oven and bring to a boil. Cover, lower heat to a simmer, and cook for about 15 minutes. Add the onion, cummin, and mustard, and continue to simmer, covered, until the lentils are very soft (about 15 more minutes). Add small amounts of additional water, if it seems too thick.

Add the garlic, apricots, and salt, cover, and let sit for another 15 minutes or so. Stir in the vinegar, black pepper, and cayenne to taste (and correct the salt too, if necessary). At this point the soup will keep for several days.

Heat gently just before serving, and serve hot, topped with a few slivers of dried apricot, a drizzle of yogurt, and a sprig of coriander or parsley, if desired.

Daily Random Recipe

INGREDIENTS:

• 560 grams / 1 1/4 pounds ripe tomatoes, seeded and chopped with the juice reserved from seeding
• 2 teaspoon minced garlic
• 1 tablespoon chopped basil
• 1/3 cup olive oil
• 1 tablespoon red wine vinegar
• Salt and pepper to taste
• 450 grams / 1 pounds dry capellini (any very thin pasta can be used)
• 4 liter boiling water

METHOD:
In a large bowl, combine the tomatoes, reserved tomato juice, garlic, oil, basil, vinegar and salt and pepper. Toss well to mix and set aside. Cook the capellini in the boiling water for about 8-10 minutes, until just tender. When done, drain the pasta and immediately pour into the bowl with the tomato sauce. Toss to mix and coat all the pasta. Serve at once on warmed plates.

Daily Random Recipe

INGREDIENTS:

• 8 dl / 2 1/2 cups water
• 4-5 t salt
• 1 t cardamon
• 1 1/2 T dry yeast (or two packets)
• 100 g / 1 cup / 3.5 oz seeds & grain mix
• 250 g / 1 1/2 cups / 9 oz durum flour (semolina)
• 250 g / 1 1/2 cups / 9 oz pizza flour (all purpose is what I used)
• 500 g / 2 1/2 cups / 1 lb bread flour (you may need a bit more flour to get a good consistency on the dough – depends on how it feels)
  

METHOD:
Mix the ingredients above – in the order they’re listed – adding the flour bit by bit at last, while mixing with a fork. Set aside to raise for 3 hours.

Take out on a table and knead. Form to two loaves and let it raise for 1 hour. Bake at 425F/220C – 450F/230C for 30 minutes.

Daily Random Recipe

INGREDIENTS:

• 2 tablespoons extra virgin olive oil
• 1/2 cup minced red onion
• 1 small sweet potato, peeled and cut into 3 millimeter / 1/8 inch dice (1 cup)
• Salt and freshly ground black pepper to taste
• A few drops balsamic vinegar

METHOD:
Heat a skillet over high heat until your hand feels warm when held 7.5 centimeter / 3 inches above the surface. Add the oil and saute the onions over high heat for 3 or 4 minutes, until brown. Add the sweet potatoes and cook, stirring constantly, for about 4 minutes or until the sweet potatoes are cooked through and lightly browned. Remove from the heat and season with salt and pepper and a few drops of balsamic vinegar. Serve immediately or reheat, covered, in the oven.

Daily Random Recipe

INGREDIENTS:

• 1 3/4 ounces Margarine
• 1 Tablespoon olive oil
• 1 large onion, chopped
• 4 1/2 ounces shiitake mushrooms
• 1 Pound closed-cup mushrooms, quartered
• 2 garlic cloves, crushed
• 2 Tablespoons plain flour
• 1/4 pint red wine
• 1/2 pint vegetable stock
• 1 Tablespoon tomato puree
• 1 teaspoon ground cinnamon
• 2 bay leaves
• 2 3/4 ounces pickled walnuts, drained and thickly sliced
• 1 pound puff pastry, thawed if frozen
• Soy milk to glaze
• seasoning to taste

METHOD:
Heat the butter and oil in a large pan or wok. Add the onion and fry for 5minutes until pale golden. Add the mushrooms and garlic and fry over a high heat for a further 3-4 minutes until browned.

Stir in the flour, then add the wine, stock, tomato puree, cinnamon, bay leaves, pickled walnuts and seasoning. Bring to the boil and cook, stirring,until the sauce has thickened. Spoon into a 1 3/4 pint (1 liter) shallow pie dish. If the mixture is too liquid, drain off a little and reserve. Cool slightly.

Preheat the oven to 400F/200C. Roll out the pastry on a floured surface until just larger than the pie top. Brush the edge of the dish with a little of the beaten egg. Cut narrow strips of pastry and press on to the dish edge. Place the remaining pastry over the dish, press edges together and trim. Knock up and flute the edges using a knife.

Roll out pastry trimmings and cut into leaf shapes. Brush with a little more of the egg and place on the pie. Chill until ready to cook.

Put the pie on a baking sheet, brush pastry with the remaining egg and cook for 30-35 minutes until well risen and golden – cover with foil after 20 minutes if pastry is too brown. Reheat any remaining sauce. Serve the pie with Bashed Neeps and Tatties and vegetables.

NOTES:
From the BBC Vegetarian Good Food magazine, November 1997

Daily Random Recipe

INGREDIENTS:

• 3 1/2 oz / 100 g enoki mushrooms
• 2 t extra virgin olive oil
• 2 T dry sake
• Salt to taste

METHOD:
Preheat oven to 375F/190C.

Trim the bottom 1/2 inch / 13 mm off the enoki mushrooms. Break into 2 or 3 clumps and place in a small baking dish. Drizzle on the olive oil and sake, sprinkle with salt. Cover and bake for 10 to 15 minutes.

Serve as an appetizer.

Daily Random Recipe

INGREDIENTS:

• 200 g / 7 oz beets
• 400 g / 14 oz couscous
• Juice from one lemon
• 1 dl / 100 ml / 3.4 fl oz olive oil (can be omitted – just use a bit more water then)
• 1 bundle of parsley
• A handful of black olives – or more if desired
• Salt

METHOD:
Shred the beet roughly, or chop it finely, boil it in 1 L / 1 quart of water and pour
it over the couscous. Season to taste with lemon-juice, salt and olive oil.
Leave off heat for 30 minutes. Then add olives and the chopped parsley and blend it
into the dish.

Serve immediately. Can also be eaten cold the next day.

Daily Random Recipe

INGREDIENTS:

• 1 1/4 cups water
  
• 2/3 cup maple syrup
  
• 1/2 cup brown rice syrup
  
• 1/2 cup raw cashew pieces
  
• 1/4 cup fresh squeezed lemon juice
  
• 4 T agar flakes
  
• 3 T arrowroot or cornstarch
  
• 1 T vanilla extract
  
• 1 t salt
  
• 1 lb / 450 g tofu, drained and crumbled (firm, regular is recommended, but others work just as well in my experience)
  
• 1 prepared cheesecake crust
  

METHOD:
Preheat your oven to 350F/180C. Place all of the ingredients, except the tofu, in a blender or food processor and mix until smooth and creamy. Pour half of the mixture into a bowl and set it aside.

Gradually add half of the crumbled tofu to the mixture in the food processor, and blend once again until completely smooth. Pour the mixture carefully and evenly into a prepared crust. Do the same again with the remaining tofu and reserved mixture. Smooth out the top with a rubber spatula.

Bake for 1 hour, cool at room temperature, and then chill at least four hours before serving. The top will crack while cooling, just like ‘real’ cheesecake.

NOTES:
This recipe was recently posted and is the best i’ve tried. I believe it came from ‘The Uncheese Cookbook’ by Joanne Stepaniak. I keep meaning to buy it one of these days.

Serving suggestions: Top with fresh berries, peach slices, or a fresh compote.

Substitutions: In place of flaked agar – 2 t powdered agar. In place of brown rice syrup – barley malt syrup, or dark corn syrup.

Daily Random Recipe

INGREDIENTS:

• 1 cup dried fava beans with skins
• 1 small bell pepper {about 1 cup when cut}
• 1/2 cup finely choped fresh parsley

  
  The Dressing
  

• 5 T olive oil
• 4 T lemon juice
• 3/4 t salt
• 1/8 t ground black pepper
• 1 clove garlic, peeled and mashed to pulp

METHOD:
Combine beans and 5 cups water in pot, bring to boil. Cover, lower heat and
simmer for 2 minutes. Turn off heat let sit for 1 hour.

Bring to a boil again. Cover
and let simmer for 30-50 minutes. Cook until tender. Drain under cool water.

Peel
beans and discard skins. Combine all ingredients. Stir gently, pour dressing
over contents. Enjoy!!

NOTES:
Middle East origin.

FAVA BEANS: Available in several forms. Fresh, hidden inside large green pods. Open the
pods and extract the beans. The beans thenselves are also clothed in their
own “seed coats” or skins, which are hard and tasteless. Unless the beans
are very young and tender, these skins need to be removed.

Here is the best way to cook them: Boil the beans for about 10 minutes in
lightly salted water. They should be quite tender inside their coats.
Now they are ready to be peeled. Drain and let them cool under running water
first. Two pounds of pods yield about 2 to 2 and half cups of beans.
Discard the peel. They taste a bit like fresh lima beans.

Then there are the dried fava beans which are available year round at
Chinese, Greek and Middle Eastern stores. They come without their pods, of course but you can get them with or without their skins. They taste somewhat like chestnuts after they have been cooked. I boil them for 2 minutes and then let them sitin hot water for 1 hour. Then
boil them for for another 30 45 minutes or until they are just tender. The
beans can be put in salads or or pureed and put into scrambled eggs.

Daily Random Recipe

INGREDIENTS:

• 900 grams / 2 pounds tofu, thinly sliced
• Oil for frying
• 6 teaspoons paprika
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne
• 1/4 teaspoon thyme

METHOD:
Slice the tofu into 5 millimeter / 1/4 inch thick slices and pan fry in a lightly oiled skillet until golden on both sides. In a small bowl, mix the remaining ingredients and sprinkle each slice of tofu on both sides with the mixture. This is good for breakfast or makes great sandwiches.

Daily Random Recipe

INGREDIENTS:

• 3 cups dried wakame seaweed
  
• 1/2 sweet red bell pepper, chopped
  
• 1/2 cup red onion, chopped
  
• 1 1/2 red tomatoes, chopped
  
• 1/8 t cayenne
  
• 1/2 t onion powder
  
• 1/2 t garlic powder
  
• 1/8 t dry mustard
  
• Pinch of sea salt or other salt substitute
  
• 1 T sesame oil
  
• 1 T olive oil
  
• 1 T tamari (or soy sauce)
  
• 1 T raw honey or maple syrup
  

METHOD:
In a large bowl, add just enough hot spring water to the seaweed to cover it. Allow this to sit for 5 to 6 minutes, until the seaweed has absorbed most of the water and has a green-leafy consistency. Squeeze the remainder of the liquid out of the greens. Add the chopped vegetables and mix well. To this mixture add the dry ingredients and again mix well until the spices are evenly distributed. Following this add the remainder of the ingredients. Mix well and serve.

NOTES:
From ‘Delights of the Garden’ by Imar Hutchins.

Daily Random Recipe

INGREDIENTS:

• 1 cup plain white flour
• 1 cup plain wholemeal flour
• 1 cup jumbo oats
• 1 1/2 cups soft brown sugar
• Approx. 200 g / 7 oz vegan margarine
• 2 lb / 1 kg or approx. 12 plums
• Handful of dates, chopped
• Thumb-sized chunk of ginger, peeled and grated
  

METHOD:
1. To make syrup, place 1/2 cup of the sugar in a pan, with the ginger, dates and 1/2 cup water. Bring to the boil, stirring in the sugar until
it dissolves. Cover, and set aside.

2. Mix the flour and oats together in a bowl. Chop the marg into chunx and rub into the oat mixture. You will know if you have the right amount, as the mixture should resemble breadcrumbs. If it still looks ‘floury’, add more marg. Stir in the rest of the brown sugar.

3. Slice the plums thinly, then arrange in a thick layer at the bottom of a baking tray. Pour syrup over the top, then top with crumble mixture.
(I divide the ingredients between 2 baking trays, and freeze one for future use at this point).

4. Splash top with a little water, then bake in a hot oven (200C/390F/gas 6) for 35-40 mins.

Great with custard!

Makes 4 generous (6 smaller) portions, or 2x 2 generous (3 smaller) portions. Freezes well.

NOTES:

Daily Random Recipe

INGREDIENTS:

• Tofu
• Teriyaki Sauce
• 2 T chili powder
• 1 green bell pepper, finely chopped
• 1 yellow onion, finely chopped
• 3-4 stalks celery, finely chopped
• 1 small can mushroom pieces
• 1 can red beans, drained
• Roma tomatoes, sliced
• Cilantro, finely shopped
• V8 vegetable juice or canned crushed tomatoes or pasta sauce (optional)
• Vegan veggie burgers, chopped (optional)
  

METHOD:
Cut tofu into very small pieces and sprinkle liberally with teriyaki sauce and chili powder. Mix the pieces and sauce and powder together well with a spoon and let it sit there for at least 15 minutes to marinate in the fridge.

Get bell pepper, onion, celery, mushroom pieces, red beans, and roma tomatoes. You can also add some finely chopped cilantro at this point.

Add all ingredients together into a pot and turn on the flame. Only if necessary, add a *little* V8, canned crushed tomatoes, or pasta sauce to give it a little liquid. Don’t add very much at all because most of the liquid is going to come from the other foods and you’ll have to boil most
of it off anyway.

Boil the food together, stirring frequently to prevent scorching. Make sure that almost all the liquid is boiled off or strained out before you serve the chili, because otherwise you’re going to end up with chili soup!

If you let it boil for about 15 minutes, it will taste and look like chili.

If you can find some vegan veggie burgers, it’s also good to add two of them chopped up into the mixture before you start boiling. It adds to the meaty flavor, but they’re not necessary.

Daily Random Recipe

INGREDIENTS:

• 3/4 cup whole wheat flour
• 1/8 cup oats
• 2 teaspoons oat bran
• 1/2 teaspoon cinnamon
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup raisins
• 1/2 cup chopped apple
• 1 cup apple juice

METHOD:
Combine dry ingredients. Add raisins and apple. Gently stir in juice until dry ingredients are completely moistened.

Pour batter by 1/4 cupfuls onto a nonstick skillet or griddle. Cook until bottom is brown and spatula slips easily underneath. Turn and brown other side.

Makes eight plump pancakes.

NOTES:
Credit fatfree.com

Daily Random Recipe

INGREDIENTS:

• 400 g / 14 oz rice flour
  
• 75 g / 3 oz shallots, peeled
  
• 50 g / 2 oz grated or desiccated coconut
  
• 2 t cumin seeds
  
• 2 t black sesame seeds
  
• Oil for frying
  
• Salt
  

METHOD:
In a large dry frying pan or wok, toast the rice flour over medium heat for 3-4 minutes, stirring constantly, until the flour turns golden. Remove from the heat and allow to cool.

Place the shallots, coconut and cumin seeds in a grinder or blender. Add 225 ml / 8 oz water and process the mixture for 2-3 until smooth and combined. Transfer the toasted rice flour to a large bowl and make a well in the centre. Add the coconut mixture and, using a wooden spoon, work the liquid into the flour until you have a thick, bread like dough. Add more water if necessary.

Take small amounts of the dough and shape them into balls the size of a large marble. Using your palms, flatten them into small discs and lay them out on a work surface. Continue until all the dough is used.

Heat some oil in a deep-fryer, wok or large, heavy saucepan (the oil should be 1/2 inch / 1.3 cm or so deep). When it’s hot, fry the chinnapam a few at a time for 2-3 minutes or until golden brown. Remove from the oil and drain on kitchen paper.

Allow to cool before serving.

NOTES:
This is a small dry snack, almost like a savoury biscuit, that can be served at the beginning of a meal or as a snack.

Daily Random Recipe

INGREDIENTS:

• 1/2 cup pignoli nuts
  
• 1/2 cup extra virgin olive oil
  
• 1 1/2 cups arugula
  
• 1/4 cup parsley
  
• 2 cloves garlic
  
• Braggs to taste
  

METHOD:
Blend all ingredients, add water to desired consistency.

NOTES:
From ‘Dining in the Raw’ by Rita Romano.

Daily Random Recipe

INGREDIENTS:

• 60 g / 2 oz pumpkin seeds
• 450 g / 1 lb papaya, watermelon, galia melon or cantaloupe melon or a mix of all four, peeled, deseeded and cut into small chunks
• Juice of 2 limes
• Handful of coriander leaves
• 1 jalapeno chilli, finely chopped
  

METHOD:
Toast the pumpkin seeds in a hot dry frying pan until they become golden, stirring constantly. Set aside to cool.

Mix your choice of fruit with the lime juice and chilli, Season with salt to taste and cover with toasted pumpkin seeds.

NOTES:

Daily Random Recipe

INGREDIENTS:

• 1 head (900 g / 2 lb) white cabbage
• 4 sticks celery
• 1 green pepper
• 1 small onion
• A dozen green olives
• 4-6 T vegan mayonnaise
• A few drops of Tabasco sauce
  

METHOD:
Grate the cabbage coarsely. Chop the celery and green pepper. Chop the onion and olives finely.

Combine all the ingredients in a large bowl and mix thoroughly.