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Recipes : Vegan and Tofu Recipes
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 Message 1 of 1 in Discussion 
From: MSN NicknameEerie7  (Original Message)Sent: 9/17/2008 10:32 PM
Veggie Lasagna
The image


In a rectangular casserole dish layer:

Lasagna noodles (cooked)
spaghetti sauce (add tomato paste to thicken)
green peppers
onions
mushrooms
spinach leaves cooked in olive oil & garlic
boca meatless burger crumbles
tomatoes
black olives
italian seasoning (oregano)

instead of cheese i mashed up 1 can of cooked northern beans and added soy milk, sesame (or sunflower)seeds, nutritional yeast (if you have it) or flour

or you could blend firm tofu and frozen chopped spinach, thawed


cook at 425 for 15-20 minutes or until hot & noodles are crispy





 If you keep different kinds of pasta, a variety of canned beans, canned tomatoes, canned sauces, and torillas wraps you can whip up quick and easy casseroles and lasagnas with whatever veggies you have around -make up your own 'lasagna' dishes - I'd love to find a good greek lasagna recipe?? still havent made eggplant lasagna either - yum! Post recipes if you come up with some good combinations! :)


SPINACH STUFFED MUSHROOMS

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Spinach Stuffed Mushrooms


Ingredients :



24 large (but not huge) white mushrooms

1/4 cup chopped shallots or onion

2 large cloves garlic, chopped

2 tablespoon balsamic vinegar

1/4 cup water

2 teaspoon seasoning (recipe follows)

1 pack frozen chopped spinach (about 10 oz?) - thawed and drained



Directions:



Wash mushrooms and carefully remove stems. Lay out caps on nonstick jelly-roll pan and pop in oven for 5-10 minutes to dry out and cook slightly. Set caps aside. Chop the mushroom stems finely.




Saute shallots, garlic, and balsamic vinegar in small saucepan. When onions start to turn translucent add mushroom stems, water, and seasoning. Cook a few minutes. Add spinach and cook till water is almost all absorbed/evaporated.




Mound the spinach mixture onto the the mushroom caps, pressing it into the caps. Lower oven heat to 300-350 and bake for 10-15 minutes until hot and mushroom caps are cooked.




If you leave them slightly undercooked, you can do these ahead and then heat them up in the microwave when needed.




Seasoning


Ingredients :



1 1/3 cup nutritional yeast flakes

3 tablespoon onion powder

2 1/2 teaspoon garlic powder

1 tablespoon salt

1 teaspoon celery seed

2 1/2 tablespoon Italian seasoning

2 tablespoon parsley, dried



Directions:



Blend smooth all ingredients except parsley. Stir in parsley. Store in airtight container.



Notes:



Use this seasoning to make a quick stock out of water when you have no veggie stock on hand. Excellent for flavoring rice and as a soup base.




Make a very simple, easy, and good-tasting gravy by mixing water, seasoning, and miso (I like the dark brown rice miso). Typical proportions: 1.5 cups water, 1 T seasoning, 2 t miso. Increase/decrease seasonings according your your taste. Right before serving gravy, mix some starch (I frequently use potato starch) in a bit of water till well-blended and add to gravy to thicken (do this over medium heat). Add starch until you reach desired thickness. Quick, easy, and surprisingly tastey.




Broth From _Country Kitchen Collection_.






VEGAN CHEESECAKE

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Yummy Vegan Cheesecake



Ingredients :



16 graham cinnamon graham crackers, crumbled

1/2 cup vegan margarine

1 tablespoon light Karo syrup

1 tablespoon all-purpose flour

16 oz.
Tofutti Better Than Cream Cheese

1/3 cup sugar (or fructose)

4 EnerG egg substitute "eggs"

1 teaspoon vanilla

juice of one lemon

Ah!Laska vegan chocolate syrup

fresh raspberries



Directions:



Crust: Combine graham crackers, margarine (adjust amount as needed), Karo syrup, and flour in a bowl. Mix by hand and press firmly into a round pan.




Filling: Combine "cream cheese", sugar, "eggs", vanilla, and lemon juice in a blender and blend until creamy and smooth. Pour onto crust.




Bake at 375 degrees Fahrenheit for 25-30 minutes, until set (doesn't jiggle when you move the pan). Let cool. Place in refrigerator and chill for 12 hours.




Topping: You may use any kind of topping such as strawberries in syrup, chocolate, vegan whipped cream, etc. My personal favorite is drizzling the cheesecake in Ah!Laska vegan chocolate syrup and adding fresh raspberries.
Mmm!



Serves: 8-10



Preparation time: 30 min.



Transylvanian Goulash with Brown Rice

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Transylvanian Goulash with Brown Rice

Ingredients





1 - Onion, large, diced

1 tbsp.
Garlic, crushed

1 tbsp.
Olive Oil, extra virgin

1 Cabbage, green, medium size, cut

2 lbs.
Sauerkraut



2 lb can Tomatoes, whole peeled

or

1 lb can Tomatoes, whole peeled

and

5-6 fresh Tomatoes, (in season only) cut in chunks



Juice of 1 Lemon

3 tbsp.
Paprika, Hungarian sweet

1 tbsp.
Caraway Seeds

3 Bay Leaves


Preparation


We prepare our Transylvanian goulash in a large covered baking dish (Photo-left) in the microwave oven, but this recipe can also be prepared in a large covered pot on the stove top.




Peel the onion, dice and place in the baking dish or pot. Peel and crush the garlic and add to the baking dish or pot. Add the extra virgin olive oil and mix thoroughly. Cook until the onions start to become translucent. Remove from heat.




While the onions and garlic are cooling, wash, slice, and cut the cabbage into bite-size pieces. When the onions are cooked, add the cabbage. If you are using fresh tomatoes, wash and cut them into bite-size pieces and add to the baking dish or pot. Add the can of peeled tomatoes (cut them into bite-size pieces, too). Add the sauerkraut, lemon juice, and seasoning and mix well. Simmer for about one hour.




While the Transylvanian goulash is cooking, cook the rice in a covered glass pot on the stove top.




Serve the Transylvanian goulash over a bed of brown rice.
Enjoy





PEANUT BUTTER CUPS

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Peanut Butter Cups

Ingredients :

1 cup peanut butter (reduced fat and creamy)
1/2 cup sugar
1 1/2 cups of vegan chocolate chips
1/4 teaspoon salt
12 paper muffin cups

Directions:

Cut the top half of the muffin cups to where they are about half the original height.



Microwave the chocolate chips for about 2 minutes at 50% power in a glass or microwaveable bowl. Stir until creamy, you might need to microwave them a little more. Make sure you do not overcook them.



Using a spoon or paint brush spread the chocolate evenly within the muffin cups making sure you fill the crevices on the sides. Place the coated muffin cups in the freezer so that the chocolate hardens.



In a separate bowl combine the peanut butter and salt and fold in the powdered vegan sugar.



When the chocolate cups have hardened put the peanut butter mixture into the microwave for 1 minute. Wait a minute for it to cool and then bring out the chocolate cups.



Spoon the peanut butter into the chocolate cups leaving a little room for the top layer of chocolate. You have the option of putting the top layer of chocolate on now or after the peanut butter has hardened in the freezer. Both ways work just as well in my opinion.



Place the cups in the freezer and wait an hour (or as long as you can).


Serves: 12


Preparation time: 1 hour




Best Vegan Mac and Cheese in the entire world...seriously



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Ingredients :


1 1/2 cups of plain soy milk
1 cup of water
1/3 cup of tamari or soy sauce
1 1/2 cup of nutritional yeast
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon vegesal or in lack of fancy product, just use salt
1/4 of a block of firm (not silken) tofu
1 cup of canola or vegetable oil
1 1/2 lbs of pasta of your choice preferably macaroni
a relatively large baking pan (like a brownie pan)
1 dollop of mustard (optional)



Directions:

This is very simple and tastes amazing!

Pre-heat oven to 350 degrees Fahrenheit.


Boil water in a big pot for the pasta.


All of the ingredients sans pasta can easily go in a blender liquid and powdered this is by far the easiest way and the only was I do it.


Once pasta is cooked drain I and put it in the baking pan pour the cheese sauce over the pasta.


Bake until the top of the pasta looks slightly browned and crispy about 15 minutes but not too crispy because that is gross.


I honestly do not know the serving information or nutritional content I can tell you it feeds a heck of a lot of people and if you are cooking for yourself it will last about 5 days if you eat it for all three meals of the day.


Serves: a lot



Preparation time: about 8 min.




MARNI”S VEGAN CHILI RECIPE

i just had someone ask me for my VEGAN chili recipe, so i copied it to share it with everyone......... ENJOY!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

sorry i don't have an actual "recipe", but i'll try to get everything down here, without leaving anything out....

you will need:

1 big stew pot
1 package "gimme lean" ground beef style
1 onion, chopped up
1 Tbsp.
vegetable oil
1 tsp.
chopped garlic
1 package Williams Chili Seasoning (silver package)
1 BIG can of tomato sauce
1 BIG can of pureed or crushed tomatoes
1 BIG can of tomato paste
2 cups of pinto beans
1 cup of black beans
1 cup of red beans
salt (depends on how much you like)

so i smush up the "gimme lean" with the back of a fork, because i don't like any big chunks..... then i get the oil hot in the pot, add the "gimme lean", the onions, and the garlic, and cook it until the onions are translucent... then i add the tomato ingredients and the chili seasoning and salt, along with a can or two of water. stir this around for a while, until the chili seasoning and tomato paste are blended in really well.... then i go ahead and add all of the beans to the pot..... simmer it for like an hour or two.... and i serve it with vegan cornbread.... yummy!!!!

hope you enjoy!!!!!!!!!

love,
marnie

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Kitchen Wisdom: Do-It-Yourself Seitan

by Sarah Kramer


Today's topic is Seitan?/STRONG> but before I start talking about The Wheat Meat I wanted to give you my Number One tip in the kitchen. Do you have your pens out? Are you ready to write this down? This will be on the test.


My Number One tip for working in the kitchen is to buy yourself a stand-alone oven thermometer. Everyone's oven comes equipped with an internal thermometer, but they are rarely correct. My oven is off by about 25 degrees! That is a big difference when you are baking or roasting or doing anything that requires precision timing and oven temperature.


If you only learn one thing from me in this lesson it should be to get a stand-alone oven thermometer. They are available at any kitchen or hardware store and usually cost between $7-$20 but they are worth their weight in gold. Run out and get one and then e-mail me and let me know how thankful you are because your oven temperature was way off and you had no idea. You'll be shocked at how off your oven is?seriously.



Now. On to today's lesson.



Seitan.
What is Seitan? Does anyone know?



Seitan (pronounced SAY-tan) or "wheat meat" is a protein rich food made from wheat gluten. All that mock-meat you eat in restaurants or purchase from your supermarkets is usually made in part from wheat gluten.


Like all flours, wheat gluten has virtually no flavour?so this means your Seitan will soak up the flavours of whatever it is cooked with.


You can run out to your local supermarket and purchase pre-made Seitan or pre-flavored cutlets?but why do that when it is so easy and cheap to make yourself! You can make Seitan from scratch using regular flour and water (recipe on page 284 of La Dolce Vegan) but for today's lesson and in the interest of time we will be using Instant Vital Wheat Gluten.


Gluten has many names. Instant gluten. Wheat Gluten. Vital Gluten. Vital Instant Wheat Gluten. It's all the same?just get some and let's get cooking.



BASIC INSTANT GLUTEN

1/2 cup instant vital wheat gluten flour
1/2 cup water

In a medium bowl, stir together the wheat gluten and water until it becomes elastic. Knead for 5 minutes and set aside.
Choose a mock meat flavouring

Makes 2 large or 4 small servings.



FAUX CHICKEN FLAVOURING

Basic Instant Gluten (see recipe above)

Broth:


2 cups water
1/4 cup nutritional yeast
2 tbsp tamari
1 tsp onion powder
1 tsp dried sage
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp celery seed

In a large saucepan, bring all of the broth ingredients to a boil. Slice Basic Instant Gluten into steaks, chunks or strips and drop carefully into broth. Reduce heat and cover with lid. Let simmer for 50-60 minutes, stirring every 10 minutes, until broth has reduced completely.



Use "chicken" immediately in your dish of choice or store in the refrigerator (for up to 6 days) or the freezer (for up to 6 months). For a chewier texture, once you've boiled the "chicken", bake it at 350 degrees F (175 degrees C) in a lightly oiled baking dish for 30 minutes.



Makes 2 large or 4 small servings.



JAY-LO'S FRIED "CHICKEN"

When you prepare your "chicken", shape and cut them so they resemble a nice breast. Tee hee. I said breast. This is my good friend Jason's fried chicken recipe that he makes for BBQ's at his house. It's delish and quite a dish?just like Jay.


1/4 cup flour
1/2 tsp paprika
1/2 tsp salt
1/2 tsp ground black pepper
1/2 cup "milk" (soy, oat, rice etc)
Faux Chicken (see recipe above)
3-4 tbsp olive oil

In a shallow dish, stir together the flour, paprika, salt and pepper. Set aside. In a small bowl, pour "milk" and set aside. Dip "chicken" into flour, then dip in "milk" and then into flour again. In a large frying pan on medium-high heat, fry "chicken" in oil until well browned on both sides.



Makes 2 large or 4 small servings.


See how easy that was??

Tonight's homework: Make some Fried "Chicken," then stop by the corner store and get a internal oven thermometer and a copy of La Dolce Vegan.


CLASS DISMISSED!



Tofu Sour Cream
Vegan Vittles by Joanne Stepaniak

1 10.5 oz.
box firm silken tofu
1 Tbsp.
oil
2 tsp.
lemon juice
2 tsp.
apple cider vinegar
1 tsp.
sweetener
1/2 tsp.
salt

Crumble tofu and all other ingredients into a food processor and process for several minutes, until smooth. Stored in an air-tight container, it will keep up to 5 days in the fridge. Note: This may separate upon refrigeration and may need to be remixed.


Tofu Feta Cheese
The Vegan Chef

1 lb.
extra firm tofu
3/4 C.
water
1/2 C.
mellow miso
2 T.
white wine vinegar
2 T.
lemon juice
1 t.
salt
1/2 t.
garlic powder

Cut the block of tofu in half lengthwise. Turn each half cut-side down on the board, cut through the outer edge of the block of tofu 3 times to yield 4 tofu cutlets from each half. This means that the block of tofu yields 8 tofu cutlets. On a large cookie sheet, place a layer of paper towels, then all of the tofu cutlets in a single layer, followed by another layer of paper towels, and finally place another large cookie sheet on top. Place several large cans or something very heavy on top of the cookie sheet and leave tofu to sit for 1 hour. This process is known as cutting tofu into cutlets and pressing. I use this technique a lot as it makes the texture of the tofu much firmer.


Meanwhile, in a small bowl, whisk together remaining ingredients and set aside. After the tofu has pressed for 1 hour, cut the tofu into 1/2-inch cubes. Place the cubes of tofu in a plastic container with a tight fitting lid. Pour the marinade over the top, cover with the lid, and gently toss the tofu. Chill and allow the tofu to marinate for several hours. Shake the tofu cubes before using. The tofu feta cubes can be used in salads and sandwiches. Kept refrigerated, the tofu feta will stay fresh for 2-3 weeks.


Cilantro Tofu Cream
The Vegan Chef

1 - 12.3 oz. pkg.
silken style tofu, firm
1/3 C.
freshly chopped cilantro
1/3 C.
soy milk
3 T.
lemon juice
1 T.
nutritional yeast
1/2 t.
salt

In a food processor or blender, combine all of the ingredients and puree until smooth. Transfer mixture to a glass bowl. Cover and chill for 1 hour to allow the flavors to blend. Serve as a topping for soups, salads, and Mexican dishes just as you would use sour cream.
Yield: 2 1/2 Cups

Tofu Mayonnaise
www. ivu. org

4 ounces silken tofu
1/3 cup olive oil
2 tablespoons lemon juice
2 teaspoons dijon mustard
1 teaspoon grated lemon rind
salt and pepper -- to taste

Puree the tofu with 1/4 cup of water, oil, lemon juice and mustard until smooth. Add grated lemon rind and season with salt and pepper. You can add 4-6 garlic cloves, mashed with 1/2 teaspoon salt, to the mixture to make garlic mayonnaise. You can experiment with using less oil, or more tofu, according to your taste. You can also add finely chopped white onion or scallion to zip it up.


Soy Mayonnaise
www. ivu. org

1 cup soy milk
1 cup oil
1/2 tsp salt or seasoning salt
1 tsp onion powder and garlic powder (optional)
2 tbsp lemon juice (or more to taste)

Put the soy milk, oil, salt and onion powder in a blender. Process for about 1 minute then slowly fold in lemon juice to taste.


Almosen Sprinkle (a parmesan cheese substitute)


1/2 c blanched almonds
1/2 c engevita/ nutritional yeast
1 tsp onion powder (optional)
1 tsp garlic powder (optional)
1/2 tsp salt





Grind almonds to a fine powder in your coffer grinder or Vitamix, and combine in a plastic or glass container (with a tight fitting lid) with engevita/ nutritional yeast, onion powder, garlic powder, and salt. Put lid on and shake vigorously until well combined. Keeps in your fridge for up to a month or more. Use it wherever you'd use parmesan or romano cheese.


Super Easy Vegan White Sauce
www. ivu. org

1 pint soy milk
5 T flour
1 onion
1 clove garlic
1/2- 1 T seasoning salt

Blend ingredients well (in blender if you wish) then bring to the boil, stirring frequently. Simmer, stirring occasionally, for 5 minutes. Or make traditional white sauce using margarine instead of butter and soymilk or broth instead of milk.


Melty Nutritional Yeast "Cheese"

1 c nutritional yeast flakes
1/3 c white flour (I use sifted wholewheat or wholewheat pastry flour)
1 tsp salt
2 c water
1/4 - 1/2 c margarine (I use oil)
1/2 tsp garlic powder (optional)
2 tsp wet mustard (opt)

Mix dry ingredients in a saucepan. Gradually add water, stirring with a whisk , making a smooth paste and then thinning with the remaining water. Place on heat and stir constantly until it thickens and bubbles. Let it bubble for about 30 seconds and remove from heat. Whip in the margarine (and mustard). The sauce may get thick if it sits for a while. If so, heat it up and whip in a small amount of water.


VARIATION:

For a richer, stretchier sauce that's good on pizza, substitute for the flour 3 Tbsp cornstarch and 1 Tbsp flour, whip in 1 cup oil instead of margarine, add as much as 1 cup more water at the end, as needed to make a thick, smooth, pourable sauce. Pour it on your pizza and for the last few minutes of baking, put it under the until it forms a stretchy, golden-brown speckled skin.


Rich Tofu Cream Cheese
Yield: 1 1/4 (one and a quarter) cups

Cashews contribute their sweet, buttery taste, a flavour often associated with dairy cream cheese, while tofu provides substance to this rich, tempting spread. For scrumptious vegetarian "lox and cream cheese", top with strips of roasted red peppers.


1/4 (quarter) c raw cashew pieces
3 T water
2 T fresh lemon juice
1 T brown rice syrup, or 2 tsp pure maple syrup, or 1 T barley malt syrup
1 c firm regular tofu, patted dry and crumbled
3/4 (three quarters) tsp salt
scant pinch of garlic granules

Place the cashew pieces, water, lemon juice, and syrup in a blender, and process several minutes into a thick, smooth cream. Add the salt, crumbled tofu, and garlic granules, and process until very smooth. It is essential to blend the mixture for several minutes in order to pulverize the tofu and achieve a velvety smooth consistency. Chill thoroughly before serving.


Quick & Easy Homemade Gluten (Seitan)
www. ivu. org

1 cup gluten flour
1 cup water

Stir gluten flour & water together, adding more water if necessary. You want a nice thick dough. Knead to get the gluten elastic and squeeze out the excess water. (I do this right in the bowl I mixed it in, or a colander would work to drain off the water.) Break in small (1") pieces and simmer in a vegetable broth at least 1/2 hour. Note: The longer you knead and simmer the gluten, the tougher it will become, so you can pick your own texture. This recipe is a lot simpler than the "old-fashioned" way! Prep time: about 1 hour.
Seitan is very versatile; delicious sauteed, baked, fried?BR>
Tzatziki
The Vegan Chef

2 c.
cucumber, peeled, deseeded, and diced
salt
1/2 c.
plain soy yogurt
1/2 c.
tofu sour cream
2 T.
freshly chopped dill
1 T.
freshly chopped mint
1 T.
garlic, minced
1 T.
lemon juice
1 T.
olive oil
1/2 t.
salt
1/4 t.
white pepper
paprika for garnish

Place the cucumber in a colander, sprinkle with a little salt, and set aside to drain for 30 minutes. Rinse cucumber, drain well, pat dry, and set aside. In a glass bowl, combine the soy yogurt, tofu sour cream, dill, mint, garlic, lemon juice, olive oil, salt, and pepper, and blend well. Add the cucumber and fold gently. Cover and chill for 1 hour. Sprinkle the top of the tzatziki with a little paprika before serving. Serve with assorted raw vegetables or pita bread.




 


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