Ingredients:
Yukon Gold Potatoes - 2 lbs.
Water to cover
Paprika or White Pepper
Salt
Sauce:
1 1/4 C. Water
1 C. plain Soymilk
1/2 C. Nutritional Yeast
3 Tbl. Cornstarch
1 Tbl. Lemon Juice
1 tea. Salt
1/2 tea. Garlic Powder
1 tea. Onion Powder
2 Tbl. raw Cashew Butter
1 tea. White Miso
Instructions:
Bring water (enough to cover the potatoes) to boil in a large pot. Thinly slice the scrubbed potatoes into 1/4 inch thick slices. Add the sliced potatoes to the boiling water. Boil for 5-8 minutes until just barely tender. Do not over cook them! Remove from heat, pour into a colander and rinse with cold water.
Pre-heat oven to 400 degrees. Prepare the sauce by blending all ingredients together in a blender or food processor until smooth.
Place the potatoes in an oiled casserole dish one layer at a time. Sprinkle each layer with a little salt and paprika or pepper before adding the next layer. Pour the sauce over all of the potatoes. Sprinkle with paprika.
Bake at 400 degrees for 20 minutes or until sauce has thickened throughout. Serve warm.
This recipe is from the FatFree Vegan Kitchen website.
October 20, 2010
Vegan Organic Pizza (Steven & Lyn)
Ingredients:
Cornmeal Pizza Crusts (Vicolo)
Pasta Sauce
Field Roast brand Apple Sage 'Sausages'
Chopped Garlic
Vegan 'Cheese' - Follow Your Heart Mozzarella or Daiya Mozzarella
Other topping ideas:
Vegan Pesto Sauce
Sauteed Red Bell Peppers
Caramelized Onions
Sauteed Zucchini
Mushrooms
Sliced Tomatoes
Olives
Instructions:
Spread a light layer of pasta sauce, pesto sauce or combination of both, on the cornmeal crusts. Add the toppings of your choice. Top with a light sprinkling of vegan 'cheese'. Bake at 350 degrees until bubbly and edges start to turn golden.
Cornmeal Pizza Crusts (Vicolo)
Pasta Sauce
Field Roast brand Apple Sage 'Sausages'
Chopped Garlic
Vegan 'Cheese' - Follow Your Heart Mozzarella or Daiya Mozzarella
Other topping ideas:
Vegan Pesto Sauce
Sauteed Red Bell Peppers
Caramelized Onions
Sauteed Zucchini
Mushrooms
Sliced Tomatoes
Olives
Instructions:
Spread a light layer of pasta sauce, pesto sauce or combination of both, on the cornmeal crusts. Add the toppings of your choice. Top with a light sprinkling of vegan 'cheese'. Bake at 350 degrees until bubbly and edges start to turn golden.
Cookoff-Winning Veggie Chili (Linda - recipe from Whole Foods)
Ingredients:
3/4 C. frozen Corn kernels or kernels from one ear of Corn
3 Tbl. Olive Oil
1 medium Eggplant, peeled and diced (about 3 cups)
4 Garlic Cloves, finely chopped
1 medium white or yellow Onion, peeled and chopped
1/2 Jalapeno Pepper, minced
1 Tbl. ground Cumin
1/2 tea. ground Cinnamon
1 tea. ground Coriander
1 tea. Smoked Paprika or regular Paprika
1/2 tea. Chili Powder
Salt and Black Pepper to taste
2 cans unsalted Black Beans, rinsed and drained (15 oz)
1 can Fire Roasted or regular diced Tomatoes with juices (14.5 oz)
1 C. Vegetable Broth
1 Tbl. fresh Lime Juice
2 Tbl. dairy-free Semi-sweet Chocolate Chips
Instructions:
Roast corn kernels in a heavy skillet over medium-high heat, stirring constantly, until beginning to brown, 3 to 5 minutes. Remove and set aside. Add 2 tablespoons of olive oil to the skillet over medium heat and cook eggplant with a pinch of salt until golden, about 10 minutes. Set aside.
In a large saucepan, heat the remaining tablespoon of oil over medium heat. Add garlic and cook for 1 minute, then add onion and cook until translucent. Stir in jalapeno, cumin, cinnamon, coriander, paprika, chili powder, salt and pepper. Cook for 1 minute, stirring frequently. Stir in tomatoes, beans, vegetable broth and lime juice. Bring to a simmer. Simmer for 15 minutes, stirring frequently. Stir in corn and eggplant. Add chocolate chips and stir until just melted. Taste and adjust seasoning.
3/4 C. frozen Corn kernels or kernels from one ear of Corn
3 Tbl. Olive Oil
1 medium Eggplant, peeled and diced (about 3 cups)
4 Garlic Cloves, finely chopped
1 medium white or yellow Onion, peeled and chopped
1/2 Jalapeno Pepper, minced
1 Tbl. ground Cumin
1/2 tea. ground Cinnamon
1 tea. ground Coriander
1 tea. Smoked Paprika or regular Paprika
1/2 tea. Chili Powder
Salt and Black Pepper to taste
2 cans unsalted Black Beans, rinsed and drained (15 oz)
1 can Fire Roasted or regular diced Tomatoes with juices (14.5 oz)
1 C. Vegetable Broth
1 Tbl. fresh Lime Juice
2 Tbl. dairy-free Semi-sweet Chocolate Chips
Instructions:
Roast corn kernels in a heavy skillet over medium-high heat, stirring constantly, until beginning to brown, 3 to 5 minutes. Remove and set aside. Add 2 tablespoons of olive oil to the skillet over medium heat and cook eggplant with a pinch of salt until golden, about 10 minutes. Set aside.
In a large saucepan, heat the remaining tablespoon of oil over medium heat. Add garlic and cook for 1 minute, then add onion and cook until translucent. Stir in jalapeno, cumin, cinnamon, coriander, paprika, chili powder, salt and pepper. Cook for 1 minute, stirring frequently. Stir in tomatoes, beans, vegetable broth and lime juice. Bring to a simmer. Simmer for 15 minutes, stirring frequently. Stir in corn and eggplant. Add chocolate chips and stir until just melted. Taste and adjust seasoning.
July 12, 2010
Gratin of Macaroni with Tomatoes, Basil and Olives (Unknown)
Ingredients:
10 oz. Elbow Macaroni
15 oz. diced canned Tomatoes
15 oz. canned Red Kidney Beans, drained and rinsed
3/4 C. Kalamata Olives, pitted and coarsly chopped
1/2 C. shredded fresh Basil
3 large cloves Garlic, finely chopped
Salt & Pepper to taste
15 oz. Vegetable Broth
3/4 C. plain dry Bread Crumbs
Fresh Basil leaves
Black Olives for garnish - optional
Instructions:
Preheat oven to 400F. In a pot of boiling, salted water, slightly under-cook the Macaroni. Drain the water off. In a medium bowl, add the Macaroni, Tomatoes, Beans, Olives, Shredded Basil, Garlic, Salt and Pepper. Toss well.
Lightly oil a 8 x 11 inch baking dish. Arrange the Macaroni mixture in the dish. Pour in the broth and sprinkle 1/2 C. of the Bread Crumbs evenly over the top. Bake for 20-25 minutes, or until the top is golden brown and crusty. Remove the gratin from the oven. Set the oven to broil.
With a large spoon, break through the crust and toss the mixture gently several times to combine. Flatten the top with the spoon and sprinkle on the remaining Bread Crumbs. Place the gratin on a rack so that the top of the gratin is 4-6 inches from the heating element. Broil until the top is lightly browned, 2-3 minutes. Serve hot, garnished with fresh Basil leaves and Olives.
10 oz. Elbow Macaroni
15 oz. diced canned Tomatoes
15 oz. canned Red Kidney Beans, drained and rinsed
3/4 C. Kalamata Olives, pitted and coarsly chopped
1/2 C. shredded fresh Basil
3 large cloves Garlic, finely chopped
Salt & Pepper to taste
15 oz. Vegetable Broth
3/4 C. plain dry Bread Crumbs
Fresh Basil leaves
Black Olives for garnish - optional
Instructions:
Preheat oven to 400F. In a pot of boiling, salted water, slightly under-cook the Macaroni. Drain the water off. In a medium bowl, add the Macaroni, Tomatoes, Beans, Olives, Shredded Basil, Garlic, Salt and Pepper. Toss well.
Lightly oil a 8 x 11 inch baking dish. Arrange the Macaroni mixture in the dish. Pour in the broth and sprinkle 1/2 C. of the Bread Crumbs evenly over the top. Bake for 20-25 minutes, or until the top is golden brown and crusty. Remove the gratin from the oven. Set the oven to broil.
With a large spoon, break through the crust and toss the mixture gently several times to combine. Flatten the top with the spoon and sprinkle on the remaining Bread Crumbs. Place the gratin on a rack so that the top of the gratin is 4-6 inches from the heating element. Broil until the top is lightly browned, 2-3 minutes. Serve hot, garnished with fresh Basil leaves and Olives.
Potato Celery Soup (Unknown)
Ingredients:
1 Tbl. Coconut Oil or Earth Balance Margarine
1 Tbl. Olive Oil
Pinch each of Brown Mustard Seed, Cumin Seed and Fenugreek Seed
1 Onion - chopped
1 C. chopped Celery
6 C. diced Potatoes
2 Qts. Vegetable Broth
3/4 tea. Sea Salt
1/2 inch Ginger, peeled and minced
2 cloves Garlic, minced
Pepper to taste
Chopped Parsley - optional
Instructions:
Heat the oils in a soup pot. Add the seeds. When they begin to pop, add the Onion and Celery. Saute for 3-4 minutes. Add the Ginger and Garlic and saute for 2 more minutes, stirring occasionally. Add the diced potatoes, broth and salt. Bring to a boil. Cover and simmer over low heat for 20 minutes until potatoes are soft enough to puree.
Puree soup in a blender or food processor. Add pepper to taste. Can serve with chopped Parsley.
1 Tbl. Coconut Oil or Earth Balance Margarine
1 Tbl. Olive Oil
Pinch each of Brown Mustard Seed, Cumin Seed and Fenugreek Seed
1 Onion - chopped
1 C. chopped Celery
6 C. diced Potatoes
2 Qts. Vegetable Broth
3/4 tea. Sea Salt
1/2 inch Ginger, peeled and minced
2 cloves Garlic, minced
Pepper to taste
Chopped Parsley - optional
Instructions:
Heat the oils in a soup pot. Add the seeds. When they begin to pop, add the Onion and Celery. Saute for 3-4 minutes. Add the Ginger and Garlic and saute for 2 more minutes, stirring occasionally. Add the diced potatoes, broth and salt. Bring to a boil. Cover and simmer over low heat for 20 minutes until potatoes are soft enough to puree.
Puree soup in a blender or food processor. Add pepper to taste. Can serve with chopped Parsley.
Vegie Pot Pie (Joy and Brian)
This recipe is from vegweb.com
Ingredients:
2 Frozen Vegan Pie Shells - thawed (or homemade)
2-3 C. Vegie Broth
1 C. Dairy-Free Milk (Soy, Rice, etc.) (can use more milk and less broth)
Cornstarch or Flour for thickening
1-2 Potatoes
3 medium Carrots
Other vegies such as Green Beans, Peas, Corn, Broccoli, Zucchini, Mushrooms.
1 pkg. frozen Spinach
Spices to taste: garlic, cumin, curry powder, tarragon
Vegan grated Cheddar
Instructions:
Steam or saute the chopped vegies. Heat broth and approximately 1 cup of the dairy-free milk in a large pot along with the spices of your choice. Slowly add the flour or the cornstarch until slightly thickened. Add to the cooked vegies.
Spread a layer of grated vegan cheddar on the bottom of the pie crust. Spoon in the vegies and sauce. Add the spinach on top. Add another layer of cheddar. Carefully roll out the second thawed pie shell and place it over the pie. Pinch the edges to seal them. Cut a few slits in the top crust to let the steam escape.
Bake for approximately 45 minutes until the crust is golden brown and the pie is bubbling.
Ingredients:
2 Frozen Vegan Pie Shells - thawed (or homemade)
2-3 C. Vegie Broth
1 C. Dairy-Free Milk (Soy, Rice, etc.) (can use more milk and less broth)
Cornstarch or Flour for thickening
1-2 Potatoes
3 medium Carrots
Other vegies such as Green Beans, Peas, Corn, Broccoli, Zucchini, Mushrooms.
1 pkg. frozen Spinach
Spices to taste: garlic, cumin, curry powder, tarragon
Vegan grated Cheddar
Instructions:
Steam or saute the chopped vegies. Heat broth and approximately 1 cup of the dairy-free milk in a large pot along with the spices of your choice. Slowly add the flour or the cornstarch until slightly thickened. Add to the cooked vegies.
Spread a layer of grated vegan cheddar on the bottom of the pie crust. Spoon in the vegies and sauce. Add the spinach on top. Add another layer of cheddar. Carefully roll out the second thawed pie shell and place it over the pie. Pinch the edges to seal them. Cut a few slits in the top crust to let the steam escape.
Bake for approximately 45 minutes until the crust is golden brown and the pie is bubbling.
February 27, 2010
African Stew (Penelope)
This recipe is from Raising Vegetarian Children : A Guide to Good Health and Family Harmony by Vesanto Melina and Joanne Stepaniak
Ingredients:
1 Onion chopped
1 tbsp. Olive Oil
4 cups Veggie Stock
2 cups peeled, diced Sweet Potatoes
1 cup cooked or canned Chickpeas
1 cup brown Rice, dry
1/4 tsp. Salt (optional)
1/4-1/2 cup Peanut Butter
2 cups chopped Collard Greens or Kale (stems removed)
2 tbls. fresh or frozen Lemon Juice
1/2 tsp. Pepper
Dash hot Chili Sauce
Instructions:
In a large saucepan over medium heat, saute onion in oil for 5 minutes or until beginning to brown. Add stock, sweet potatoes, chickpeas, rice, and salt; bring to a boil, then lower heat and simmer for 45 minutes. Then blend in peanut butter and add the kale and cook for 5 minutes or so. Stir in lemon juice and pepper, and add hot sauce to taste.
Ingredients:
1 Onion chopped
1 tbsp. Olive Oil
4 cups Veggie Stock
2 cups peeled, diced Sweet Potatoes
1 cup cooked or canned Chickpeas
1 cup brown Rice, dry
1/4 tsp. Salt (optional)
1/4-1/2 cup Peanut Butter
2 cups chopped Collard Greens or Kale (stems removed)
2 tbls. fresh or frozen Lemon Juice
1/2 tsp. Pepper
Dash hot Chili Sauce
Instructions:
In a large saucepan over medium heat, saute onion in oil for 5 minutes or until beginning to brown. Add stock, sweet potatoes, chickpeas, rice, and salt; bring to a boil, then lower heat and simmer for 45 minutes. Then blend in peanut butter and add the kale and cook for 5 minutes or so. Stir in lemon juice and pepper, and add hot sauce to taste.
February 20, 2010
Risotto with Zucchini, Tomato and Arugula (Linda)
This recipe is from the cookbook, "Once Upon a Tuscan Table", by Sharon Gargani.
Ingredients:
8 small Zucchini
2 Tbl. Earth Balance Margarine
1/2 C. Yellow Onion, finely chopped
2 C. Carnaroli Rice or Risotto Rice
1 1/2 Qts. Vegetable Broth
1 C. dry White Wine
1 Tbl. Kosher Salt
1/2 C. extra virgin Olive Oil
4 large ripe Tomatoes, each cut into 8 wedges
3 cloves Garlic
10 fresh Basil Leaves
1/4 lb. Arugula
Instructions:
Slice zucchini lengthways and julienne into 1/8" strips. Set aside. Melt butter on low-medium heat in a large stockpot. Add onion and saute until soft and golden in color. Turn heat to medium and add the rice, cooking for 5 minutes and stirring frequently. On another burner, heat the broth in a saucepan. On a third burner, start a large pot of water to boil for later cooking of the zucchini.
Add the wine to the rice and stir until it evaporates. Add 1 cup of the hot broth and stir until liquid is almost completely evaporated. Add another cup of the hot broth and repeat the above procedure, still stirring constantly. Repeat with the broth until the rice is a creamy consistency (about 20 minutes). There may be left-over broth.
Add the kosher salt to the boiling pot of water and blanch the julienned zucchini for 3 minutes. Drain, and set aside.
Pour the oil into a large skillet. Add the tomato wedges, garlic and basil and cook for 10 minutes. Add half of the arugula and cook for another 2 minutes. Add the zucchini and cook for 1 minutes. Serve over the rice, garnished with the remaining raw arugula.
Ingredients:
8 small Zucchini
2 Tbl. Earth Balance Margarine
1/2 C. Yellow Onion, finely chopped
2 C. Carnaroli Rice or Risotto Rice
1 1/2 Qts. Vegetable Broth
1 C. dry White Wine
1 Tbl. Kosher Salt
1/2 C. extra virgin Olive Oil
4 large ripe Tomatoes, each cut into 8 wedges
3 cloves Garlic
10 fresh Basil Leaves
1/4 lb. Arugula
Instructions:
Slice zucchini lengthways and julienne into 1/8" strips. Set aside. Melt butter on low-medium heat in a large stockpot. Add onion and saute until soft and golden in color. Turn heat to medium and add the rice, cooking for 5 minutes and stirring frequently. On another burner, heat the broth in a saucepan. On a third burner, start a large pot of water to boil for later cooking of the zucchini.
Add the wine to the rice and stir until it evaporates. Add 1 cup of the hot broth and stir until liquid is almost completely evaporated. Add another cup of the hot broth and repeat the above procedure, still stirring constantly. Repeat with the broth until the rice is a creamy consistency (about 20 minutes). There may be left-over broth.
Add the kosher salt to the boiling pot of water and blanch the julienned zucchini for 3 minutes. Drain, and set aside.
Pour the oil into a large skillet. Add the tomato wedges, garlic and basil and cook for 10 minutes. Add half of the arugula and cook for another 2 minutes. Add the zucchini and cook for 1 minutes. Serve over the rice, garnished with the remaining raw arugula.
Vegetable Soup With Coconut (Susan)
This recipe is from the cookbook, "On Tour" by Linda McCartney
Ingredients:
2 Tbl. Vegetable Oil
1 large Onion
1 C. each - Turnip, Sweet Potato and Pumpkin, peeled and cubed
1 tsp. dried Marjoram
1 1/2 tsp. each ground Ginger and Cinnamon
Salt and Pepper to taste
1 Tbl. chopped Spring Onion (Scallion)
5 C. Vegetable Stock
2 Tbl. flaked Almonds
1 fresh Chili Pepper, seeded and chopped
1 tsp. Unrefined Sugar
1/2 C. Grated Coconut
Chopped Coriander or Flat Leaf Parsley to garnish
(can also add a small amount of Coconut Milk for more richness)
Instructions:
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 medium heat for a further 5-6 minutes. Add the marjoram, ginger, cinnamon, salt and pepper and cook over low heat for 10 minutes, stirring frequently.
Add the spring onion, stock, almonds, chili pepper and sugar and simmer gently for 10-15 minutes until the vegetables are just tender. Check the seasoning. Add the grated coconut into the soup and stir well. Garnish with chopped coriander or parsley and serve.
Ingredients:
2 Tbl. Vegetable Oil
1 large Onion
1 C. each - Turnip, Sweet Potato and Pumpkin, peeled and cubed
1 tsp. dried Marjoram
1 1/2 tsp. each ground Ginger and Cinnamon
Salt and Pepper to taste
1 Tbl. chopped Spring Onion (Scallion)
5 C. Vegetable Stock
2 Tbl. flaked Almonds
1 fresh Chili Pepper, seeded and chopped
1 tsp. Unrefined Sugar
1/2 C. Grated Coconut
Chopped Coriander or Flat Leaf Parsley to garnish
(can also add a small amount of Coconut Milk for more richness)
Instructions:
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 medium heat for a further 5-6 minutes. Add the marjoram, ginger, cinnamon, salt and pepper and cook over low heat for 10 minutes, stirring frequently.
Add the spring onion, stock, almonds, chili pepper and sugar and simmer gently for 10-15 minutes until the vegetables are just tender. Check the seasoning. Add the grated coconut into the soup and stir well. Garnish with chopped coriander or parsley and serve.
Zucchini Crisp (Joy and Brian)
You can't tell that this is not 'Apple' Crisp! Amazing!
Ingredients:
Filling:
8 C. peeled Zucchini - cut lengthwise, scoop out seeds down the center, then cut in 1/4" slices so that they look like apple slices.
3/4 C. Lemon Juice
3/4 C. Sugar
2 tsp. Ground Cinnamon
1 tsp. Nutmeg
Topping:
1 1/3 C. packed Brown Sugar
1 C. Rolled Oats
1 C. Flour
2/3 C. cold Earth Balance Margarine
Instructions:
Combine the filling ingredients and place in a greased 9"x13" pan. In a mixing bowl, combine the brown sugar, oats and flour for the topping. Cut in the margarine. Sprinkle the topping over the zucchini mixture in the baking pan. Bake at 375 degrees for approximately 45-50 minutes.
Ingredients:
Filling:
8 C. peeled Zucchini - cut lengthwise, scoop out seeds down the center, then cut in 1/4" slices so that they look like apple slices.
3/4 C. Lemon Juice
3/4 C. Sugar
2 tsp. Ground Cinnamon
1 tsp. Nutmeg
Topping:
1 1/3 C. packed Brown Sugar
1 C. Rolled Oats
1 C. Flour
2/3 C. cold Earth Balance Margarine
Instructions:
Combine the filling ingredients and place in a greased 9"x13" pan. In a mixing bowl, combine the brown sugar, oats and flour for the topping. Cut in the margarine. Sprinkle the topping over the zucchini mixture in the baking pan. Bake at 375 degrees for approximately 45-50 minutes.
Ginger Roasted Winter Vegetables (Janis)
This is from the cookbook, "Vegan With A Vengeance" by Isa Chandra Moskowitz
Ingredients:
1 lb. Parsnips (about 2 average size)
2 large Carrots
1 Butternut Squash
1 lb. Sweet Potatoes
2 heaping Tbl. of grated fresh Ginger
1/4 C. pure Maple Syrup
1/3 C. Olive Oil
pinch Cinnamon
pinch Allspice
1 tea. Salt
Instructions:
Peel the vegetables and cut them into 3/4"-1" chunks. Place in a large bowl with the other ingredients. Mix the vegetables to thoroughly coat them. Place the vegies in a single layer on a rimmed baking sheet. You will probably need two baking sheets for this - non-stick works best. If there is any extra liquid, pour it over the vegies. Bake for 45 minutes or until browned and tender. Periodically stir and flip the vegetables
Ingredients:
1 lb. Parsnips (about 2 average size)
2 large Carrots
1 Butternut Squash
1 lb. Sweet Potatoes
2 heaping Tbl. of grated fresh Ginger
1/4 C. pure Maple Syrup
1/3 C. Olive Oil
pinch Cinnamon
pinch Allspice
1 tea. Salt
Instructions:
Peel the vegetables and cut them into 3/4"-1" chunks. Place in a large bowl with the other ingredients. Mix the vegetables to thoroughly coat them. Place the vegies in a single layer on a rimmed baking sheet. You will probably need two baking sheets for this - non-stick works best. If there is any extra liquid, pour it over the vegies. Bake for 45 minutes or until browned and tender. Periodically stir and flip the vegetables
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