Individual Recipes 2011

Almond Olive Oil Citrus Cake

1 1/2 cups garbonzo flour plus more as needed
1 TB baking powder
1/2 teaspoon sea salt
1 cup demarara sugar
¼ cup guava puree
2 tsp flax boiled in ½ cup water (2 egg substitute)
1 TB orange zest
1 TB lemon zest
1/4 cup soy milk
3/4 cup extra-virgin olive oil
2/3 cup sliced almonds, toasted, coarsely crumbled
Powdered sugar, for sifting

Citrus Compote:
2 tablespoons orange zest
1 TB lemon zest
1 TB orange liqueur like Cointreau
3 oranges, segmented
2 pink grapefruits, segmented
Directions
To make the cake: Preheat the oven to 350 degrees F. Lightly oil an 8-inch-diameter cake pan. Mix the flour, baking powder, and salt in a medium bowl to blend. Blend liquids together saving the oil for last. Add the flour mixture and stir just until blended. Stir in the almonds. Transfer the batter to the prepared pan. Place cake pan on baking pan to collect any possible spills. Bake until a tester inserted into the center of the cake comes out with moist crumbs attached, about 35 minutes. Transfer to a rack and cool for 15 minutes. Remove cake and place on serving platter, top side up. Sift powdered sugar over the cake.
To make the citrus compote: in a small bowl stir all ingredients to blend.
Cut the cake into wedges and spoon the citrus compote alongside.

Balel Salad

3 cups garbonzo beans
One small red onion diced
One small celery heart diced
½ cup diced cilantro
2 cups shredded cabbage
1 – 2 jalapeno finely diced
1 – 2 sweet red peppers diced
1/4 cup FRESH Lime juice
1/3 cup EVOO
2 tsp Cumin
1 tsp Herbamare
1 tsp White pepper

Mix everything thoroughly. I like my salad more tangy so I usually up the lime juice.

Beluga Lentils with Balsamic Reduction

2 cups beluga lentils
2 cups balsamic vinegar
2 cups pomi juice
2 cups cheap red wine
1 TB Smart Balance
1 tsp Herbamare
1 tsp white pepper
½ tsp nutmeg
1 cups roasted onion
1 cup roasted eggplant
1 cup roasted cauliflower
1 cup roasted red peppers
2 cups cooked pasta or rice (optional)
Rinse and cook Beluga lentils according to standard instructions. Reduce wine, vinegar and juice to bubbly and swirl in smart balance. Roast vegetables and cook pasta and toss all ingredients together.

Cauliflower Mash and Gravy

1 large head Cauliflower
2 or 3 Potatoes
½ cup cashew cream
5 TB Smart balance
2 tsp Herbamare
1 tsp White pepper
3 TB Blue corn (or regular flour)
3 cups Vegetable stock
¼ cup Roasted onion
8 Roasted garlic cloves

Roast florets of cauliflower tossed with olive oil and seasoned in 400 degree oven till brown and crispy. Meanwhile boil potatoes till soft and mash cauliflower and potatoes with 2 TB smart balance and ½ cup cashew cream. Make roux with remaining smart balance and blue corn meal or flour. Cook till toasty golden then add veg stock roasted onion and mashed garlic cloves. Cook till thickened.

Chocolate Chile Mole

4 tb olive oil
1 cup roasted onion
1 plantain
1 red bell pepper
1 can whole tomatoes
1 cup pumpkin seeds
1 TB cumin
1 tsp allspice
2 corn tortillas in crumbs
8 cascabel chiles (dried)
¼ cup raisins
¼ unsweetened cocoa
2 cups vegetable stock
½ cup orange juice
Prepare chiles according to salsa making technique. Cover with hot water. Soften and puree. Toast pumpkins seeds and cumin seeds (separately) grind. Sautee diced pepper in olive oil. Add all other ingredients and cook on low simmer till blended well.

Coriander chutney

1/4 cup lemon juice
1/4 cup water
1/4 lb coriander stems & leaves; washed, coarsely chopped
1/4 cup coconut; finely chopped
1/4 cup onion; finely chopped
2 tablespoon ginger root; finely chopped
2 teaspoon chile, red, hot; chopped
1 teaspoon sugar, granulated
1 teaspoon salt
1/4 teaspoon pepper, black

Creamy Jerusalem Artichoke Soup

2 lbs Jerusalem artichokes
2 lbs Yellow potatoes
1/3 cup EVOO
1 cup shallots in a fine dice
2 cups Veg stock
2 cups Cashew cream
Dash nutmeg and dash of cayenne
1 tsp herbamare
Clean and dice potatoes and artichokes. Sautee artichokes in EVOO till browning. Add potatoes cover with vegetable stock, bring to a boil and lower to a simmer till firm but not hard. Sautee shallots till browned. Puree all ingredients together until blended check seasoning. Can serve hot or cold.

Ethiopian Cabbage

Ingredients (use vegan versions):

1 onion chopped
5 carrots cut in chunks
1/4 cup olive oil
1/2 large head of cabbage cut into 1 inch pieces
2 potatoes, chopped into 1 inch cubes
1 cup water
1 teaspoon salt
1/2 to 1 teaspoon cumin, to taste
1/2 to 1 teaspoon turmeric, to taste

Directions:

I used a pressure cooker, but it can be made on the stove with a dutch oven, too.

Saute onion and carrot in the oil for 10 minutes. Add the other ingredients and cover. Stir occasionally. When all veggies are soft, it is done. Delicious and nutritious.

***can be made with less oil.

Source of recipe: This recipe I found on on allrecipes.com and made some changes, but there are many almost exactly the same as this is an authentic African recipe.

Makes: 6 to 8 servings, Preparation time: 20 minutes, Cooking time: 1 hour

Fattoush

3 Pita bread torn in pieces
5 Israeli Tomatoes sliced
5 Armenian cucumbers chopped
Lettuce preferably boston or romaine about 4 cups torn in pieces
1 cup Radish sliced and kept crisp in cold water
5 Scallions sliced
1 medium Red onion chopped
2/3 cup Lemon juice
1 tsp Pomegranate molasses
2/3 cup extra virgin Olive oil
4 cloves Garlic
1 tsp Salt
½ tsp Sumac
3 TB Vinegar
½ cup chopped Mint
1 cup Parsley chopped
1 cup Purslane
Toast pita bread pieces and set aside. Mash crushed garlic with salt to form a paste then mix with olive oil, lemon juice, sumac, pom molasses and vinegar. Mix all other ingredients in large bowl and toss with dressing and bread. Serve immediately.

Kim Chee

2 Napa cabbages washed thoroughly
3 tablespoons salt combined with 3 cups water
1 bunch scallions chopped
6 garlic clove minced
2TB Korean chili pepper
1 tablespoon agave
2 inch fresh ginger root, minced
1 small onion, sliced thin

Cover cabbage with salted water and let stand.
After cabbage has stood for 2 hours, squeeze tightly to remove water.
Place cabbage in a large jar or plastic container.
Add remaining ingredients and combine well.
Leave out for at least two days to marinate at room temperature and then refrigerate.
Kim Chee can be kept for several weeks in the refrigerator

Alternate – try slicing an asian pear and adding instead of agave
Alternate – make with Daikon (about 6- 8 cups) in a one inch dice

Moby vegan blueberry pancakes

1 1/2 cups whole-grain spelt flour
1/2 cup oat bran
1/2 cup wheat bran
1 teaspoon baking soda
1/2 teaspoon fine sea salt
2 cups plain full-fat soy milk or rice and soy milk blend*
Vegetable oil for cooking
1 cup (1/2 pint) fresh blueberries or frozen, unthawed, plus 1/2 cup fresh blueberries or raspberries for serving
Maple syrup for serving

*Moby prefers EdenBlend, an organic rice and soy milk blend, because it has a neutral, not too sweet flavor..

Preparation
In medium bowl, stir together spelt flour, oat bran, wheat bran, baking soda, and salt. Add soy milk and stir until thoroughly combined.
Brush large nonstick or cast-iron griddle or skillet with oil and heat over moderate heat until hot but not smoking. Working in 3 to 4 batches, pour 1/4 cup batter per pancake onto griddle and press 12 to 15 blueberries into each pancake. Cook until bubbles appear and pop on surface and undersides are golden brown, 3 to 4 minutes. Flip pancakes, then turn off heat and let pancakes continue to cook in pan until undersides are firm and light golden brown, about 3 minutes more. Transfer to plate, berry side up, and keep warm.

MOMMY’S GOOD MORNING MISO SOUP

4 cups water
Healthy pinch of wakame
½ TB yellow miso
½ TB vegetable stock
1 cup shredded boy choy or any cabbage
½ cup finely diced tofu
1 TB diced scallion
2 TB kimchee
Bring first four ingredients to a boil, add next four and turn off heat.

Spaghetti Squash Mac and Cheese

2 large Spaghetti squash
1 cup Daiya mozzarella
1 cup Cashew cream
2 cups Roasted tomato soup (see recipe)
2 tsp Herbamare (+/-)
1 tsp White pepper(+/-)
1 tsp Oregano(+/-)
½ tsp Red pepper flakes(+/-)
Cook spaghetti squash, peel, seed, shred. Toss with other ingredients. Bake in 350 oven for 30 minutes till bubbly.

Sweet Potato Casserole

4 sweet potatoes
1 Tb smart balance
1 tsp nutmeg
1 tsp cayenne
1 tsp herbamare
½ cup cashew cream or soy milk
2 TB agave nectar
Bake sweet potatoes in aluminum foil until soft. Peel. Mash will all other ingredients. Bake for 20 minutes.

Thai Green Curry Lentils

Ingredients (use vegan versions):

1 cup red lentils
2 cups vegetable broth
olive oil, as needed
salt and pepper, to taste
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 red, orange or yellow bell pepper, finely chopped
1 large zucchini, chopped into bite sized pieces
1 (14 ounce) can light coconut milk
1 tablespoon green curry paste
1 small (thumbnail sized) piece fresh ginger, peeled and finely grated
1 bunch Swiss chard, stems removed, finely chopped

Directions:

1. In a stock pot, combine vegetable broth and lentils with a splash of olive oil and a pinch of salt and pepper. Bring to a boil, reduce heat, cover and simmer until liquid is absorbed, about 15 minutes. Check the lentils frequently so they don't burn.

2. While the lentils cook, add olive oil to a large skillet with deep sides and saute onions and garlic until just translucent. Add bell pepper and saute until soft. Add zucchini and saute for 1 minute.

3. At this point, the lentils should be finished cooking. Add coconut milk, green curry paste, grated ginger, and lentils to the skillet, stirring gently to incorporate vegetables and liquid. Bring mixture to a boil, reduce heat, cover and simmer for 2 minutes.

4. Add Swiss chard to liquid and simmer 1 minute. Remove from heat, season with salt and pepper to taste. Enjoy!

The finished product should be a thick stew-like consistency; you can eat it with a spoon by itself or serve it over rice!

Thai Green Curry

Ingredients (use vegan versions):

2 C (uncooked) Brown Rice
2 Potatoes
Sesame, Peanut or Olive Oil
1 block firm tofu
1 smallish yellow onion
1 carrot
1 serrano pepper
2 cans coconut milk (i hear organic tastes better)
3 T green curry paste
4 T brown sugar
2 T soy sauce
Lime juice
1 head broccoli
1 red bell pepper
3/4 C frozen peas
whatever vegetables you want, snap peas, green beans, baby corn, bamboo shoots, mushrooms, keffir li
Fresh Basil

Directions:

Get the rice started first. Usually 1:2 ratio on water.

Peel and cut potatoes, put them in the microwave on high for 4 minutes, mix and repeat x3 or until tender

Heat up a bit of oil in a large soup pot
Cut up tofu, brown on as many sides as you have patience for and then set aside.

Cut onions and carrots, onion i like arcs and the carrots cut angled for that restaurant-style oblong shape.

Heat more oil if necessary, add onion and carrots

Cut up and add 1/2 – 1 serrano pepper. Depending on size of pepper, smaller is hotter. I used 1/2 of a medium-small one this time and it had a nice slow heat.

Pour in two cans of coconut milk.

Add a few spoonfuls of concentrated green curry paste.

Add brown sugar and soy sauce, tasting to get the right balance. Use salt if it's getting too brown. Put in some lime juice.

Stir that up, add the microwaved potato and browned tofu.

Simmer until the onions and carrots are to your liking.

Add chopped broccoli, sliced bell pepper, and all the veggies you like.

Simmer maybe 7 minutes, then add basil.

Serve over that rice and wow your friends. Be proud of how few dishes were harmed in the process.

TOFU ANTS IN A TREE

1 pound cellophane noodles
2 pounds tofu crumbled
1/2 cup tamari
1’4 cup sesame oil plus 3 TB sesame oil for sautéing
6 scallions, white and green parts, thinly sliced
4 TB fresh ginger, peeled and finely grated
8 garlic cloves, minced
2 tablespoon Asian chile paste (more as desired)
4 cups shredded Napa cabbage
4 large carrots shredded
2 cups vegetable stock
1 TB cornstarch
Cellophane noodles for noodle pancake. Must be fried in hot oil to puff up. Optional.
Bring a large pot of salted water to a boil over high heat. Add the noodles and bring back to a boil. Boil for 1 minute for cook noodles. Drain set aside
Stir the tofu with the soy sauce and the sesame oil.
Heat the sesame oil in a wok or large skillet over high heat until almost smoking. Add the ginger, garlic, and chile paste. Cook, stirring constantly, until fragrant, about 30 seconds. Add the tofu mixture and cook for 1 minute longer. Stir in the cabbage and the carrots and half of scallions. Cook, stirring, until the cabbage is almost wilted, 1 to 2 minutes. Add the vegetable stock mixed with cornstarch and noodles and cook till thickened. Serve atop puffed noodle pancake sprinkle with remaining scallions.

TOFULICIOUS

SOYRIZO

4 extra firm tofu blocks crumbled
Ancho paste
Cumin
Onion powder
Oregano
Roasted Garlic
Roasted onion
Herbamare
Chili powder
Smoked Paprika
Ancho morita powder
Mix all spices together for flavor profile – combine sauté in olive oil.

Stirfried Tofu

1 pkg (14oz) House Premium or Organic Tofu, Medium or Soft
4 dried shiitake mushrooms, soaked
5 white mushrooms
1 large carrot, cooked
2 green onions
2 Tbsp canola
2 Tbsp snap peas or edamame
5 slices ginger root
1 Tbsp soy sauce
1 tsp sugar
1/2 cup vegetable stock
1 tsp arrowroot (mix with 1 Tbsp water as paste)
1/2 tsp sesame oil
Cut Tofu into 10 square pieces. Cut shiitake mushrooms in half and white mushrooms into three pieces. Slice carrot thinly. Cut green onions into 2-inch pieces.
Heat 2 Tbsp oil in wok. Fry Tofu until golden brown.
Slide Tofu to the side of wok. Add green onions, shiitakemushrooms, and ginger. Fry until aroma emerges. Add soy sauce, sugar, and stock. Cover and cook over medium heat until the Tofu absorbs the flavor. Add carrots, white mushrooms and snap peas in wok. Thicken with cornstarch paste and splash sesame oil on top. Serve hot.

Gingerlicious Tofu

2 blocks pressed firm tofu cut into squares
4 TB Sesame oil
¼ cup Gingerlicious
¼ cup Tamari
¼ cup Brown Rice Vinegar
Sautee tofu in sesame oil. Mix gingerlicious vinegar and tamari and pour over sauteed tofu. Bake in high oven until sauce absorbed.


Tofu Scramble

2 blocks firm tofu crumbled
3 TB vegannaise
½ cup daiya mozzarella or cheddar
¼ cup roasted onion
¼ cup roasted pepper
¼ cup sauteed celery
½ tsp Onion powder
1 tsp Herbamare
1 tsp White pepper
2 tsp Turmeric
Mix tofu and seasonings, vegannaise, cheese and sautee, add sauteed veggies. Fold together

Tofu Lasagna

2 blocks soft tofu
½ cup vegannaise
1 cup daiya mozzarella
½ cup roasted onion
¼ cup roasted pepper
½ cup sauteed mushroom
2 cups fresh spinach
1 TB Oregano
1 TB Vegan basil pesto
2 tsp Herbamare
1 tsp White pepper
¼ cup EVOO
12 to 16 Organic lasagna noodles
1 cup Roasted Tomato Soup
Cut up two blocks of tofu and sautee in pan with evoo add seasonings and roasted vegetables, vegannaise and cheese. Mix till thick and creamy. Roll in cooked lasagna noodles. Top with soup and bake in oven for 20 minutes till bubbly.

TOFU LETTUCE WRAPS

Cooking Sauce
1 tablespoon hoisin sauce
1 tablespoon soy sauce
1 tablespoon dry sherry
2 tablespoons vegan oyster sauce
2 tablespoons water
1 teaspoon sesame oil
1 teaspoon sugar
2 teaspoons cornstarch

Marinade

1 teaspoon cornstarch
2 teaspoons dry sherry
2 teaspoons soy sauce
1 teaspoon Chinese chili sauce
2 teaspoons water
1 cup baked tofu, diced
2 tablespoons peanut oil or 2 tablespoons sesame oil, mixed
1 tablespoon sesame oil, mixed
1 teaspoon fresh minced ginger
2 garlic cloves, minced
2 green onions, minced
1/4 large red onion, minced
4 ounces bamboo shoots, diced
4 ounces water chestnuts, diced
1 (8 ounce) package cellophane noodles
1 head iceberg lettuce or 1 bunch green leaf lettuce

Spicy Sauce (Optional)

1 teaspoon rice vinegar
1 teaspoon soy sauce
1 teaspoon dry mustard (e.g., Coleman's)
1 tablespoon water
1 teaspoon Chinese chili sauce
Directions:
Mix the cooking sauce in a bowl and set aside.
For the spicy sauce: In small dish, mix the dry mustard and water until smooth. Add remaining ingredients and mix well.
In medium bowl, combine sherry, soy sauce, chili sauce, sesame oil, cornstarch, and water. Mix well and stir in tofu. Allow to marinate for 15 minutes.
Heat wok or skillet over medium-high heat. Add the mixed oil and stir fry tofu for 2-3 minutes Set aside.
Add the ginger, garlic and onion; stir-fry for about a minute. Add bamboo shoots and water chestnuts; stir-fry for another 2 minutes Return tofu to wok/skillet. Add cooking sauce and cook until thickened (about 2 mins).
Place prepared cellophane noodles onto a platter. Pour tofu mixture over them and serve with lettuce and spicy sauce

Baked Tofu

2 tablespoons dark sesame oil
2 tablespoons tamari soy sauce
1 tablespoon rice wine or 1 tablespoon sake or 1 tablespoon dry sherry
1 tablespoon rice vinegar or 1 tablespoon cider vinegar
1 garlic clove, minced
2 tablespoons finely minced onions
1 teaspoon grated fresh gingerroot
3 tablespoons water
1/2 teaspoon hot chili paste, to taste
For best results, tofu should be "pressed" in order to remove excess liquid and absorb the flavors of the marinade.Press tofu block between two plates, weighted down with a cast iron pan, large bowl of water, or heavy cans, for about 30 minutes. Halfway through, you may dump the plate of water and flip the tofu block. To make marinade, simply whisk together the ingredients in a bowl. After tofu is pressed, cut the block into small cubes or triangles. Place pieces of tofu into baking dish, and cover with the marinade. The tofu can sit overnight in the marinade, or can be prepared right away Preheat oven to 375 degrees.
Bake tofu about 35-45 minutes, or until all the liquid is absorbed.

Tortilla Soup

Ingredients
½ cup Canola oil
1 Yellow Onion - diced
4 Garlic cloves diced
1 TB Smart balance
1 TB Blue corn meal
1 tsp oregano
2 tsp Cumin
1 tsp Chili powder
2 cup Veg stock
2 cup Tomato Juice
2 -3 Canned Chipotle Chilis
2 Chayote squash or zucchini sliced
1 cup Corn
Sliced 2 cups Cabbage
Fresh diced jalapenos, onion, cilantro and tomatoes vegan sour cream corn tortillas and daiya cheddar for optional toppings

Pan sear squash and cabbage till browning – set aside
Pan roast corn in ¼ cup canola oil adding cumin and chili powder – sautee till aromatic - set aside
Dice onion and sautee with ¼ cup canola oil till browned – add garlic – add smart balance to melt and blue corn meal to make a roux – add veg stock, chipotle chiles and tomato juice and reserved vegetables, oregano and heat through
Top with optional toppings
Can add other veggies as well

Vegan blue cheese

1 cup firm Tofu crumbled
1 tsp Garlic powder
2 TB Lemon juice
½ cup Apple cider unfiltered
2 cups Vegannaise
2 TB Tahini
¼ cup Parsley chopped
¼ cup Roasted garlic
2 tsp Herbamare
1 tsp White pepper

Crumble tofu. Whisk all ingredients together except parsley. Puree parsley with 1 cup of dressing. Remix.

Vegan Mac and Cheese Casserole

3 ½ cups cooked pasta
Roux: ½ cup margarine and ½ cup flour
Whip into the roux:
3 ½ cups boiling water
2 T mushroom soy sauce
½ cup roasted garlic smashed
2 tsp white pepper
2 tsp herbamare
1 ½ tsp garlic powder
½ cup roasted onion
1 tsp turmeric
1 cup daiya vegan mozzarella or cheddar
2 T Dijon mustard
Once the sauce thickens and bubbles whip in ¼ cup of oil and ½ cup of nutritional yeast flakes.

I mix the pasta with about half the sauce and pour it into a casserole dish and then pour the rest of the sauce on top and bake for about 15 min at 350 and then throw it under the broiler for a few minutes until the “cheese” gets crispy on top.

Hobos Famous Veggie Burger

2 lbs Carrots peeled and roasted and chopped
1 Onion chopped and roasted
1 cup roasted garlic roasted
3 cups String beans blanched
2 cups Edamame
3 cups Peas,
1 bunch parsley blanched
1 cup Canola Oil plus more for roasting
2 heads Broccoli blanched
3 cups Oat Flour
3 cups Corn kernels
1 lb 2 oz Bobs Red Mill Oat Bran Cereal (whole bag)
1 cup roasted Red Pepper diced
2 cup medium grind Corn Meal
1 cup Corn Starch
3 TB Herbamare
3 TB White Pepper

Mix everything together – form into patties - cook