Recipes

[moogie]

Some of my new recipes:
please note.  i don't measure much.

mushroom and mince(TVP) pie (vegan)
reminds me of a meat pie which is what i like.

crust: 
2 cups wholemeal flour
vegetable oil
salt
water

add enough oil to the flour to fake it breadcrumby (ask me if you don't know)
add a bit of salt
add aenough water to make a pliable rollable dough.

roll it out to be about 5-10mm thick and lay in desired pie pan.   i use a rectangular loaf tin.  leave some dough for the top.
cook in the oven till dough feels dry.

pie ingredients
small mushrooms sliced
white beans(canellini or lima)(when cooked the beans should be slightly more inquantity than the mushrooms cooked
half a large onion diced
olive oil
tvp(soy) mince soaked in just boiled water for 5 mins(1/2 cup) just covered
garlic to taste
tamari(soy sauce to taste
herbs of choice to taste
corn flour

cook onions and garlic in oil till clear.
add cooked beans, mushroom.
once mushroom cooked add tvp inc water
add herbs and tamari to taste
add cornflour to thicken to desired consistency

add ingredients to pie tin and put dough lid on top
put in oven till top lid of dough is cooked

serve with mashed potatos.

ok i think thats it.  will add more recipes later.

[jnezmama02]

I'm not veg., but I'm on a recipe-a-day list from Spark People and got this one and thought you guys might enjoy it since it's vegan:

Creamy Soy Corn Soup
Serves: 4
Creamy, sweet, and full of soy protein, this soup will satisfy whether served hot or cold.

INGREDIENTS
2 tablespoons olive oil
1 large onion, chopped
3 celery stalks, chopped
8 cups frozen corn, thawed
1 teaspoon thyme, dried
4 cups vegetable stock
4 cups soy milk
12 oz. firm silken tofu
1 tablespoon sugar
salt and pepper to taste

DIRECTIONS
1. In medium saucepan, cook onions in olive oil. Cook until onions appear translucent. Do not allow onions to brown. Add diced celery. Continue to cook until celery softens. Add corn, soy milk, vegetable stock, sugar, and thyme. Cook until corn is soft.

2. Place soup mixture and drained tofu into blender. Pulse until mixture is smooth.

3. Return to sauce pan and reheat.

NUTRITION INFO
Calories: 318
Fat: 8.4 g
Carbohydrates: 54.4 g
Protein: 15 g


Enjoy!!

[kokonutmama]

mmm, that sounds delicious!

[katieshy]

I've been experimenting with Tempeh, and found a pretty good trick w/ it...if anyone has any other tips, please do share--I love this stuff,  it's so healthy and versatile... but it's really not very exciting plain.


Vegan Teriyaki Tempeh Wraps:
total prep time: 1+ hour to marinate, 15 minutes cook time

Cut tempeh in half long ways, and cut into small cubes.
Marinate for at least an hour in:

1/2 c soy sauce
1/2 c balsamic vinegar
a drizzle of olive oil
1 T sugar or honey or whatever other sweet stuff you have (I've used a packet of Stevia before)
a few drops of red pepper sauce or pinch of red pepper flakes (to taste)
2 dashes of dried crushed basil (optional)
**you might taste the sauce and add a T or two of water if it's too salty for your taste**

I put the tempeh  into a tupperware to marinate, and leave it in the fridge it most of the day, turning it over a bit every time I open the fridge for something.

When it's time to make dinner, stir fry the tempeh with the sauce for a couple of minutes, then add any chopped veggies available--I use any combo of:  Bell Pepper, zucchini, summer squash, onion, broccoli, carrots, celery, mushrooms...

saute the veggies and tempeh for another 5-10 minutes, until the veggies are desired tenderness.

Warm tortillas (I like whole wheat) and spoon mixture into tortillas.  My husband likes to put more hot sauce on this.

Serve with Cous Cous or Brown Rice.  YUM!

[moogie]

mmmm, sounds yummy.   i haven't cooked tempeh before, will have to give it a go.

[ShannonandDel]

Black Bean Lasagna


INGREDIENTS:
15 oz. can black beans, drained and rinsed
26 oz. can crushed tomatoes, undrained
2 onions, chopped (I used onion flakes)
2 cloves garlic, minced (I use garlic powder)
1 green bell pepper, chopped
1-1/2 cups salsa
2 tsp. chili powder
1/2 tsp. cumin
2 cups ricotta cheese (I use very little to keep it low-fat)
1 egg, beaten (I skipped this)
1/2 cup grated Parmesan cheese (I skipped this too)
10 uncooked lasagna noodles (I cook mine first...personal preference)
2 cups shredded Cojack cheese (I use mozzarella)
1/4 cup grated Parmesan cheese (I skipped this too)

PREPARATION:
In large bowl, combine drained beans, tomatoes, onions, garlic, bell pepper, salsa, chili powder, and cumin and mix well. In small bowl, combine ricotta cheese, egg, and 1/2 cup Parmesan cheese and beat until combined.

Preheat oven to 350 degrees F. Spread 1 cup of the tomato and bean mixture in the bottom of a 13x9" glass baking dish. Top with half of the noodles, overlapping slightly and breaking noodles as necessary to fit. Top with half of remaining tomato mixture. Spoon ricotta mixture over the top, spreading carefully. Sprinkle with 1/2 cup Cojack cheese. Layer remaining noodles and tomato mixture over the casserole. Top with remaining cojack cheese and 1/4 cup Parmesan cheese. Spray sheet of foil with cooking spray, and cover baking dish tightly with foil, sprayed side down.

Bake at 350 degrees for 50-65 minutes or until noodles are tender. Uncover and bake 10 minutes longer, until casserole is bubbling and cheese begins to brown. Let stand 15 minutes before serving. 10 servings

If you cook the noodles ahead of time you only need to cook this for 20 minutes or so till the cheese is melted and heated through.

I want to make this soon. I will let you know how it comes out!

[jnezmama02]

OMG, that sounds SO good, Shannon. I love anything w/ southwestern taste to it. This is definitely going in my collection to try some time.

[jnezmama02]

Got this one from SparkPeople a couple days ago...thought some of you might enjoy it for the holidays.

Vegan Pumpkin Tart with Pecan Crust

Serves: 8

Traditional smells and tastes with a distinctively vegan personality.

INGREDIENTS
3/4 cup pecan halves
3/4 cup rolled oats
3/4 cup whole wheat pastry flour
1/2 teaspoon ground cinnamon
1 pinch salt
1/4 cup canola oil (save calories and fat by using applesauce instead)
3 tablespoons real maple syrup
1 cup soy milk
1/4 cup arrowroot powder or cornstarch
1 (15 ounce) can pumpkin puree
1/2 cup real maple syrup
1 tablespoon grated fresh ginger
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves

DIRECTIONS
1. Preheat oven to 375 degrees F. Spray a 9 inch pie plate. Spread nuts over a baking pan. Toast for 7-10 minutes on middle shelf, or until the smell of nuts fills the kitchen. Set aside 16 pecan halves for garnish.

2. Combine oats, flour, remaining pecans, 1/2 teaspoon cinnamon, and a pinch of salt in a food processor. Pulse until mixture becomes a coarse meal. Whisk together oil and 3 tablespoons maple syrup, and mix into dry ingredients to form a soft dough. Press mixture into pie plate. Crimp edges. Bake for 10 minutes, and set aside to cool.

3. Blend soymilk and arrowroot in the food processor until the arrowroot is completely dissolved and the mixture is smooth, about 15 seconds. Add pumpkin, 1/2 cup maple syrup, ginger, 1 1/2 teaspoons cinnamon, 1/2 teaspoon salt, nutmeg, and cloves; blend until smooth. Pour filling into crust, and smooth the top.

4. Bake for about 35 minutes, or until the crust is lightly browned and the outside inch of the filling is set. Don't worry if the center is still soft; it firms up as the pie cools. Transfer pie to a wire the rack. Gently press toasted pecan halves into hot filling in 2 circles. Cool to room temperature, and then chill until set, about 3 hours. Serve chilled or at room temperature.

NUTRITION INFO (per serving)
Calories: 340
Fat: 15.6 g
Carbohydrates: 47 g
Protein: 6.9 g

[kokonutmama]

i have most of a can of pumpkin and half a bag of pecans left over from t-giving.  I'll give this a try soon!