Author: vegan-food.net

Daily Random Recipe

INGREDIENTS:

• 2 cups apple juice
• 1lb / 450 g box of rasians
• 2 t cinnamon
• 1 t allspice
• 1 1/2 t cloves
• 3 T veg. oil
• 2 t baking soda
• 3 1/2 cups flour
  

METHOD:
Boil all the ingredients except the last 2 (baking soda and flour) for 5 minutes. Let the mix cool to room temperature.

Then mix the baking soda with 1 teaspoon of water and stir into the mix. Immediately add the flour and mix it well. Then bake for
1/2 hour to 45 minutes at 350F/180C. When it cools to eating temperature you will have a delicious cake.

Daily Random Recipe

INGREDIENTS:

• 2 T vegetable oil
• 1 large onion
• 175 g / 6 oz each turnip, sweet potato and pumpkin, peeled and cubed
• 1 t marjoram
• 1 1/2 t each ground ginger and cinnamon
• Salt and pepper to taste
• 1 T chopped spring onion
• 1.2 L / 2 pints vegetable stock
• 2 T flaked almonds
• 1 fresh chilli de-seeded and chopped
• 1 t unrefined sugar
• 115 g / 4 oz creamed coconut

METHOD:

In a large saucepan heat the oil, add the onion and cook it gently for 4-5 minutes. Add the cubed vegetables and toss them over a medium heat for a further 5-6 minutes. Add the marjoram, ginger, cinnamon, salt and pepper and cook together over a low heat for 10 minutes stirring frequently.

Add the spring onion, stock, flaked almonds, chilli and sugar and simmer gently for 10-15 minutes until the vegetables are just tender. Check the seasoning. Grate the creamed coconut into the soup and stir well. Garnish with chopped coriander or parsley and serve.

Daily Random Recipe

INGREDIENTS:

• 3 large sheets fresh yuba (bean curd skin) about 16 inches / 40 cm in diameter, cut in
  half, or 3 large rectangular sheets dried yuba

• 1/3 vegetarian broth
• 1 1/2 T light soy sauce
• 2 t unrefined sugar
• 1/2 T roasted sesame oil
• Oil for deep frying

METHOD:
If using the dried yuba, handle the sheets carefully and soak in warm water
for 5-10 minutes. Pat them dry and cut in half.

Mix the broth, soy sauce, sugar and sesame oil in a small saucepan and heat
until the sugar is dissolved. Pour into a bowl and allow to cool slightly

Spread a 12 x 6 inch (30 x 15 cm) piece of fine cheesecloth or thin white cotton sheeting
over a cookie sheet. Place a half-sheet of the fresh or reconstituted dried
yuba on the sheet.

Brush the yuba with soy sauce mixture. Cover with another piece of yuba and
brush. Repeat until all of the yuba and sauce is used up. If there is some
sauce left over, pour it over the yuba and brush evenly towards the edges.
Roll the stacks of sheets into a compact cylinder and wrap it in the cloth.
Tie ends with white string. Steam the roll, covered, over boiling water for 10
minutes.

Remove carefully and cut the roll into 4 sections, diagonally. Heat the oil
350F/180C in wok or skillet, or deep fryer. Drop in the rolls, standing back to
avoid splattering and deep fry until golden brown. This will take only a few
seconds. Drain the rolls on paper.
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To serve, slice diagonally into 1/2 inch / 13 mm rounds and serve hot or cold.

NOTES:
This is a traditional yuba (bean curd skin) recipe used by Chinese Buddhist
vegetarians. It makes a delicious appetizer. Leftovers can be chopped and used
in dim-sum stuffings or rice and noodle dishes. If you use fresh yuba, which
needs no soaking, this dish is very quick to prepare. It’s very easy to make
whether you use fresh or dried yuba.

Daily Random Recipe

INGREDIENTS:

• 2 large onions, sliced
• 2 tablespoons vegetable oil
• 900 grams / 2 pounds sauerkraut
• 4 large carrots, sliced
• 12 juniper berries (omit if using sauerkraut with juniper)
• 300 milliliters / 1 1/4 cups vegetable stock
• 15 vegetarian sausages, grilled until well browned

METHOD:
In a large flameproof casserole, soften the onion in the oil gently over a low to medium heat for about 10 minutes. Add the sauerkraut and the carrots, toss together well, then add the juniper berries. Stir in the stock and simmer covered for 1 1/2 hours. Add a little water if necessary to keep the mixture moist during cooking. Add the sausages just before serving, mix well, and serve with a big bowl of mashed potatoes.

Daily Random Recipe

INGREDIENTS:

• 3 leek stalks, sliced
• 1/2 head broccoli, sliced
• Packet of mushrooms, sliced
• Curry powder
• Couple T dark miso
• Splash of vinegar
• 1/2 L / 1 pint vegetable juice (bought in the store, made from different kinds of vegetables)
• 3 dl / 300 ml / 10 fl oz water
• 4 dl / 400 ml / 13.5 fl oz bulgur

METHOD:
I sliced the leek stalks, broccoli and a packet of a kind of
mushrooms, then I fried it with some curry, the dark
miso and just a little splash of vinegar. Having done that I added half the
vegetable juice (bought in the store, made from different kinds of vegetables),
water and bulgur (half as much bulgur as liquid) and let it simmer for 10 minutes or so.

NOTES:
This is not really a recipe, as much as a trick I just found
out which turned out so good that I thought I’d tell you about it.
I normally don’t make an improvised dish twice, but the basic idea
works great here. Bear with me – you know I like to preface these
things with a story ;0)

It seems that my mode of cooking comes and goes in fads and now
what I’m doing a lot is frying up some veggies with some sort of spice
or something, then add a sort of liquid and either rice or bulgur and
let it simmer until the rice or bulgur is done… fair and good, but today
I tried something interesting which was really good.

It may not sound like much, but it was actually very good, thought I’ll
try adding more curry next time, but the vegetable juice really gave
the bulgur something extra.

Just felt like sharing, in case someone finds the idea useful :0)

Daily Random Recipe

INGREDIENTS:

• 2 cups flour, sifted
• 1/2 cup sugar
• 3 teaspoons baking powder
• 1 teaspoon nutmeg
• Egg replacer, equivalent to 1 egg
• 3/4 cup soy milk
• 3 tablespoons oil
• Powdered sugar (optional)

METHOD:
Sift together dry ingredients. Add egg replacer, soy milk and oil. Stir with fork until smooth.

Heat 2.5 centimeter / 1 inch deep oil to 180C/350F. Drop dough by teaspoonfuls into hot oil. Turn after a few seconds until browned on both sides, turning once more. Drain on paper towel.

NOTES:
You can either eat them plain or coat them with powdered sugar. They’re really good like that. If you don’t know the temperature of your oil, make sure it’s not too hot, or the donut hole will still be raw inside and brown on the outside. Make sure you use the nutmeg, because it gives it a nice flavor.

Daily Random Recipe

INGREDIENTS:

• 2 cups basmati rice
• 1/2 ounces / 14 grams dried morels (10-12 mushrooms)
• 3 tablespoons margarine or oil
• 1 small onion, cut into fine half-rounds
• 1 teaspoon salt

METHOD:
Pick over rice and wash it in several changes of water. Drain. Put in a bowl. Add 6 cups fresh water and leave to soak for half an hour. Drain.

Rinse off the morels and soak them in 1 1/2 cups of boiling water for 15-20 minutes or until they are soft. Remove the mushrooms from their soaking liquid (reserve this liquid!) And rinse them again. Now cut each mushroom in half lengthwise.

Strain the soaking liquid and add enough water to it to make 2 2/3 cups.

Heat the margarine/oil in a heavy 2 liter / 2 quart pot over a medium flame. When hot, add the onion and saute until it turns translucent. Add the morels and saute them for 1 minute. Add the rice and salt and saute the rice for a couple of minutes. Lower the heat a little a bit if the rice starts to stick. Now add the morel soaking liquid and bring to the boil. Cover tightly, turn the heat to very, very low and cook undisturbed for 25 minutes.

Daily Random Recipe

INGREDIENTS:

• 1 1/2 cup fresh or frozen sweet corn kernels
• 1/2 tablespoon extra-virgin olive oil
• 1/2 tablespoon roasted (Asian) sesame oil
• 2 medium ripe tomatoes – about 12 ounces, diced
• 2 green onions, chopped
• 1/4 cup fresh basil, chopped
• 1/4 cup chopped, pitted kalamata olives
• 1 teaspoon balsamic vinegar
• 1/2 teaspoon salt
• freshly-ground black pepper to taste
• 3/4 pound cooked Breast of Tofu slices , browned as for “crispy slices”

METHOD:
To make the salsa: Mix the corn on a cookie sheet with the two oils. Place about 3-4 inches under the broiler of your oven and broil until they start to brown. Toss with a spatula and add the tomatoes. Broil until the tomato begins to look a little charred in places. Scoop into a bowl and mix with the other salsa ingredients.

Divide the crisp, browned Breast of Tofu between 4 warmed plates and top evenly with the salsa. Serve immediately.

NOTES:
Serves 4.

Recipe provided by Bryanna Clark Grogan

Daily Random Recipe

INGREDIENTS:

• Vegan chocolate chips
• Nuts
• Chow mein noodles
• Raisins
• Coconut

METHOD:
Melt the chocolate chips in a double boiler. Add any nuts, chow mein noodles, raisins, coconut, etc. Stir until completely covered, then spoon in drops on wax paper and chill.

NOTES:

Daily Random Recipe

INGREDIENTS:

• Sushi rice (short-grain brown rice is suggested, with vinegar/sugar/salt mixture)
• Umeboshi (salted and pickled plum)
• Nori
• Pickled ginger

  
  Suggested Fillings
  

• Vegetables (eg. spring onions, carrots, cucumber, greens, lettuce, bell peppers, jicama, daikon, beetroot, taro)
• Fruit (eg. avocado, apple, mango, peach)
• Mushrooms
• Scrambled tofu
  

METHOD:
I use short-grain brown rice for my sushi. It sticks together and adds
that slight nutty flavor (not to mention it’s healthier). I usually add
a thin layer of umeboshi (salted and pickled plum) paste over that, then
add my veggies and roll it.

All vegetables are fair game. The best are the most obvious, but odd
ones are interesting, too: green (spring) onion, carrots, cucumber,
greens and lettuces of all kinds, bell pepper (roasted or raw, whatever
colors are available), jicama, daikon or other radish, beetroot, taro,
or whatever you have lying about. Just make sure the veggies are thinly
julienned.

I’ve also made fruit sushi, which I have been told is taboo. Not sure
why that is since avocado is a fruit and is used in many rolls. It may
take most palates a bit of getting used to vinegared rice and seaweed
with fruit, but apples, mango, and peaches are my favorites.

All edible varieties of mushrooms are good additions. They, too, should
be thinly sliced; the exception is enoki which is too thin to cut.

One other traditional ingredient deserves mentioning. Rather than
rolling a scrambled egg in with my food, I use scrambled tofu.

NOTES:
Kake posted a recipe for vegetarian sushi. I happen to be addicted to
sushi, and have learned to roll just about everything vegan and healthy
into lovely little rice-nori wheels of joy. I also pickle my own ginger.

Daily Random Recipe

INGREDIENTS:

• 4 small bananas
• 250 ml / 8.5 fl oz carton (1 cup) soya cream
• Squirt of soya milk
• Maple syrup and date syrup to taste
• A little vanilla essence
  

METHOD:
Liquidize everything, then pour into an ice cream maker.

If you don’t have an ice cream maker, chop the banana into small chunks and freeze beforehand. When blending everything, do it really thoroughly to get lots of air in, then pour into a suitable container and freeze for about 2 hours.

Texture won’t be quite as good, but taste will be the same.

NOTES:
So sweet and creamy that it is hard to believe there is no dairy or refined sugar in it!

I’ve tried all sorts of flavours in me ice cream maker, but this is the best so far.

Daily Random Recipe

INGREDIENTS:

• Red onions
• Lime juice
• Sea salt
  

METHOD:
Lime-pickled red onions are just the best garnish for about anything:

Cut red onion into very thin rings, place in a bowl and cover with lots of lime juice and a sprinkle of sea salt. Let them sit at room temp for at least a half hour? hour? until they’re a beautiful tangy pink.

Daily Random Recipe

INGREDIENTS:

• 3 cups unbleached white flour
• 1 1/4 cups sugar
• 1/2 cup sucanat
• 1/4 cup date sugar
• 2 t baking soda
• 1/2 t sea salt
• 7 T cocoa powder
• 1 1/2 T maple syrup
• 2 T vinegar
• 10 T liquified shortening
• 2 cups cold water

METHOD:
Preheat oven to 180C/350F.

Combine dry ingredients in a large bowl, mixing well to break up the cocoa powder evenly.

Note: The three sugars listed are interchangeable in any amount as long as the total
sugar for the recipe equals two cups.

Pour maple syrup, vinegar, and melted shortening over the dry ingredients. Add cold water
immediately and stir vigorously until all lumps are gone.

Oil and lightly flour muffin tins or add paper cups to the trays. Fill with chocolate cake batter to roughly 3/4 full
(batter will rise). Bake for 30 minutes or until a toothpick stuck through the middle of the
cake comes out clean.

Let cool completely and frost with your favorite vegan frosting.

Enjoy!!

Makes 18-24 cupcakes.

Daily Random Recipe

INGREDIENTS:

• 1/2 lb / 225 g lasagne sheets
• 1 x 26 oz / 720 g jar pasta sauce
• 1 T oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 pound regular tofu
• 3/4 c. soy yogurt (optional)
• 1 t salt
• 1/4 c nutritional yeast flakes (optional)
• 1/2 c. chopped fresh basil
• 1/4 c. chopped fresh parsley
• 1/2 c. grated dairy free mozerella and/or soy parmesan
  

METHOD:
Cook the lasagne sheets in boiling water to al dente, then drain and rinse.

Saute the oil, onion and garlic.

Blend in a food processor the tofu, yogurt, salt, nutritional yeast flakes, basil and parsley, until smooth and creamy.

Stir in the onion and garlic. Start making layers in 2 quart / 2 L baking dish, beginning with half of the pasta sauce on the bottom, and a layer of half the lasagne sheets. Next, spread the tofu filling evenly over the noodles, arrange the other half of the noodles, and then pour over the rest of the tomato sauce.

This can be topped with the mozzarella/parmesan. Bake for about 30 minutes or until bubbling and the cheese is melted.

NOTES:
Per serving: calories – 207, totel protein – 12g, soy protein – 8 g, fat – 7g, carbohydrates – 22g, fiber – 5g, calcium – 255mg, sodium – 477 mg.

Yet another recipe from “Tofu Quick & Easy”. My uncle, who is a meat eater, & one of the pickiest eaters on earth, loves this. He said if he didn’t already know the “ricotta” filling was tofu, he couldn’t tell it.

In the filling, where the ingredients say “optional”, I highly recommend using them. It adds to the taste.

Daily Random Recipe

INGREDIENTS:

• 2 cups (about 1 lb / 450 g) coarsely ground seitan or reconstituted textured vegetable
  protein or crumbled veggie burgers

• 16 oz / 455 g pastichio pasta or a broad flat pasta
• 3 T olive oil or sesame oil
• 1 1/2 t soy sauce
• 1 cup bread crumbs

  
  Sauce
  

• 1 1/2 T kuzu or arrowroot
• 1 – 1 1/2 cups water
• 1 1/2 cups plain soymilk or Rice Dream
• 1 T tahini
• 3/4 t sea salt
• 1/2 t cinnamon
  

METHOD:
Preheat oven to 400F/205C. Lightly oil a 9 x 13 inch (23 x 33 cm) baking dish and set aside.

While the oven is preheating, cook the pasta until al dente, then drain and place in a bowl.

In a large skillet, heat the oil, then add the seitan. Brown the seitan for 3-4 minutes, then add the soy sauce. Combine the browned seitan with the drained pasta, mix it together and set aside.

To prepare the sauce, dissolve the kuzu in 1/2 cup of the water and set it aside. In a saucepan, heat the soymilk, another 1/2 cup water, the tahini, salt and cinnamon over medium heat, stirring constantly until the mixture is almost boiling. Add the dissolved kuzu to the pot and sir this sauce as it thickens. If the sauce gets too thick, add a little more water (no more than 1/2 cup). Adjust the seasonings.

To assemble the casserole, first layer half the pasta-seitan combination in the bottom of the prepared baking dish. Pour half the sauce evenly over the top; add the rest of the pasta and cover with the remaining sauce. Top with a layer of breadcrumbs.

Cover the casserole with foil and bake 15 minutes. Remove the foil and bake another 15 minutes to brown the crust. Serve hot.

Daily Random Recipe

INGREDIENTS:

• 1 whole vanilla bean
• 1/3 cup brown sugar
• 1/4 cup water
• 1 t margarine (optional)
• 1 pinch salt (optional)
• 4 bananas
• 1/2 small pineapple
  

METHOD:
Slit vanilla bean lengthwise & scrape out sticky black seeds. Place seeds & pod in a small heavy bottomed pot along with remaining ingredients, except fruit. Bring to a boil, stirring constantly. Reduce heat & simmer for 2 to 3 minutes. Stir until sugar has dissolved. Remove from heat. If glaze hardens, reheat before using.

Prepare grill. Peel bananas; peel & core pineapple. Cut into bite-sized pieces. Alternate bananas & pineapple on skewers. Place skewers on hot grill & cook 5 to 10 minutes, turning once. When hot, baste with glaze, two or three times. Turn & baste again.

Daily Random Recipe

INGREDIENTS:

• Pastry
  • 350 grams / 3/4 pounds plain flour
  • 175 grams / 6 ounces hard margarine
• Filling
  • 2 tablespoons olive oil
  • 3 onions cut into wedges
  • 2 apples, peeled cored and cut into wedges
  • 240 grams / 1/2 pounds chestnuts, cooked, peeled and halved
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon chopped fresh sage
  • 1 tablespoon sesame seeds
  • Seasoning

METHOD:
Preheat the oven to 200C/390F. Sift the flour into a large bowl and rub in the margarine until the mixture resembles fine breadcrumbs. Stir in 3-4 tablespoons water to form a firm dough. Wrap in plastic film and chill until ready to use.

Meanwhile, heat the oil in a large pan and fry the onions over a low heat for 15 minutes stirring occasionally until golden and softened. Stir in the apples, chestnuts, herbs and seasoning.

Roll out two-thirds of the pastry on a lightly floured surface and use to a line a 5 centimeter / 2 inch deep, 20 centimeter / 8 inch loose bottomed, fluted flan tin. Spoon in the chestnut mixture.

Roll out the remaining pastry and use to cover the pie filling, sealing the edges with a little water. Brush the surface with a little water and sprinkle with the sesame seeds.

Bake for 50-55 minutes until golden brown. Serve hot with a selection of vegetables and a red wine jus (fry finely chopped shallot in 25 grams / 2 tablespoons margarine for 2 minutes, add 300 milliliters / 1 1/4 cups red wine and boil until reduced by three quarters, add 300 milliliters / 1 1/2 cups vegetable stock and boil until reduced by half, whisk in 15 grams / 1 tablespoon margarine until glossy, season with freshly ground black pepper).

Daily Random Recipe

INGREDIENTS:

• 2 tablespoons oil
• 15 grams / 1 tablespoon margarine
• 1 large onion, chopped finely
• 1 clove garlic, crushed
• 3 tomatoes chopped
• 1 green chilli, deseeded and chopped
• 1 centimeter fresh ginger, grated
• 450 grams / 1 pound okra trimmed
• 1 teaspoon ground cumin
• 1 tablespoon freshly chopped coriander
• 400 grams / 14 ounces tinned chickpeas, drained
• Salt and pepper to taste

METHOD:
In a large frying pan or wok, heat oil with margarine. Saute the onion and garlic for 4-5 minutes until onion has softened. Add tomatoes, chilli, ginger and stir well, then add the okra, cumin and coriander. Cook over a medium heat, stirring frequently, then stir in the chickpeas and salt and pepper. Cook gently for a few minutes longer for chickpeas to heat through, then spoon into a bowl and serve.

Daily Random Recipe

INGREDIENTS:

• 1 tablespoon cardamom seeds
• 2.5 centimeter / 1 inch stick of cinnamon
• 1 teaspoon whole black cumin seeds
• 1 teaspoon whole cloves
• 1 teaspoon black peppercorns
• About 1/3 of an average sized nutmeg

Northwest Pakistan Variation

• 1 1/2 teaspoon whole black cumin seeds
• 1 1/2 teaspoon cardamom seeds
• 1 1/2 teaspoon black peppercorns
• 2 teaspoons anardana (dried pomegranate seeds)
• 4 centimeters / 1 1/2 inch stick of cinnamon
• 1/2 teaspoon whole cloves

METHOD:
Mix all together and grind until powdery.

Store in a tightly lidded jar away from heat and sunlight.

Daily Random Recipe

INGREDIENTS:

• 2 T vegetable oil
• 1 small onion, finely chopped
• 1 carrot, cut into small dice
• 250 g / 8 oz long grain rice
• Juice and finely grated rind of two oranges
• 450 ml / 3/4 pint vegetable stock
• 60 g / 2 oz frozen peas
• 60 g / 2 oz frozen sweetcorn
• 60 g / 2 oz salted peanuts (toast them first for extra flavour)
• 1 T chopped fresh parsley
• Salt and pepper to taste
  

METHOD:
Heat the oil in a large saucepan and cook the onion and carrot for 5 minutes
until beginning to turn golden brown. Add the rice and cook for a further 1
minute.

Add the orange juice and vegetable stock. Cover and simmer for 10 minutes.

Stir in the peas and sweetcorn and continue to cook for a further 5 minutes
until rice and vegetables are tender.

Add the peanuts, parsley and orange rind. Add salt and pepper to taste and
serve.