Roasted Squash Medley

1 small butternut squash
1 med. Zucchini squash
1 med yellow squash (summer squash)
4 fresh sage leaves, or a few sprigs of rosemary
Olive or Coconut oil
salt and pepper

Pre-heat over to 425.
Cut all the squash so it is in matchstick form. Toss with olive or coconut oil, sage or rosemary leaves chopped and salt and pepper. Roast in oven for about 35-40 minutes, until all the squash is soft. Mix it around about 20 minutes into roasting.

Mushroom Stuffing

This is my Holiday time favorite dish. It takes some planning ahead a few days though.

2 loaves of Good bread (Not the square sit on a shelf shit- REAL whole bread- un-cut)
Tear it up into bite size pieces, nothing pretty, so please just tear with hands, and then put it on cookie sheets and let dry a day. It should be pretty dry, almost toast like. You can throw it in an oven after you turn it off from baking something else, just gotta get most of the moisture out.

When ready to make:
8-10 Mushrooms chopped very small
1 Med-lg onion, chopped small
2-3 cloves of garlic minced
3 stalks of celery chopped very small
Olive oil, salt and pepper
3 sprigs of fresh rosemary, stalk removed, and chopped up (or about 1-2 Tbsp. dried)

Sautee these things together for a few minutes, then set aside.

You then need Mushroom broth (I used to use about 1 1/2 containers of Pacific brand mushroom broth) To make Mushroom broth if you cannot get it:
about 6 mushrooms, chopped really finely
1/2 onion, chopped really finely
2 cloves garlic, minced
One vegan boullion cube
A few splashes of Soy Sauce (or tamari will do)
A splash of red wine for flavor depth
Water to make the broth with, you need about 1 1/2 quarts (I believe- I eyeball it, sorry)

Pre-heat oven to 375.
Put the dry bread in a very large bowl. Add in the sauteed mushroom mix and rosemary.
Pour the broth over until it is mush when you mix it (like Stove top stuffing consistency). Keep adding broth, you don't want it overly wet, but not too dry either, you should be able to pick it up a handful and form it into a mushy ball.

Spread into an oiled 9x13 pan, and bake about 30-40 minutes, until it firms up, and starts to maybe brown a little and get a little bit crunchy on top. My convection oven only took 20 minutes at this temp, so watch it.
Set it aside until it is just warm. It is best to make this first or the day before a big holiday meal. It is better cooled down, and makes AWESOME leftovers if you can keep it that long!

Time-Warp Lemon Squares

I got this recipe from vegweb.com, not sure whose recipe it is, but it is FANTASTIC! Tastes a like lemony cheesecake if done right!

Crust:
1 cup all purpose flour
5 tablespoon margarine (I used coconut oil, but can also use any neutral oil)
1/4 cup granulated sugar

Filling:
3/4 cup granulated sugar
3 tablespoon all purpose flour
1 teaspoon real vanilla
1/2 teaspoon baking powder
1/8 teaspoon salt
3 egg equivalents, prepared (I use Ener-G Egg Replacer) (I used 3 whole real eggs)
zest and juice of two fresh juicy lemons (three if on the dry side)
I also added a tsp of lemon extract, but it probably isn't necessary

Topping:
powdered sugar (optional)

Directions:

Preheat oven to 350. Combine crust ingredients and press into 8 X 8 inch pan. Bake for 15 minutes. While baking, beat the egg substitute (follow directions of your brand) or Eggs until foamy. Add the remainder of the ingredients for filling and mix together. Pour over the crust, and bake 20 minutes more, or until set and a tiny bit golden brown. Cool on counter, then put in fridge for an hour at least. Sift powdered sugar on top, if you'd like, and enjoy the trip down memory lane!

I think these would be fantastic with some raspberry sauce on them!
Serves: Makes 16 squares

Preparation time: 40 minutes plus 1 hour to cool

Un-Beef Stew

This recipe may even please the carnivores! Meat? Who needs meat in their stew?

1 lg. onion, diced
Veggie broth or veg bouillion cube and water
5 Tbsp. vegan Worcestishire sauce (yes there is a vegan version)
1 Tbsp. Soy sauce or Tamari
2-3 cloves garlic, minced
4 each of Large carrots and lg. potatoes, chopped to the size you like to eat in a stew
1 med. tomato, seeded and diced up
2 tsp. salt
1 tsp each of pepper and dried basil
3 Tbsps. Olive oil
A little flour, cornstarch, or you can pick out some cooked potatoes and blend them up with a hand mixer or small food processor to thicken the stew with

Sautee the onion in the olive oil, then add in everything but the basil and cornstarch (or flour). Put in broth (or boullion cube and water) to come to just under the top of the potatoes and carrots. Bring to boil, and then simmer on medium (or low- depending on how much time you want to take) until the potatoes and carrots are soft enough to break apart. Add in the basil and the thickener (or blend up about 1 1/2 cups of the potatoes and then add them back in to thicken the stew. Goes awesome with the vegan baking powder biscuits! Probably would make a great crockpot recipe.

White Mushroom Gravy for Biscuits

This isn't exact science, but I will put what I did. Don't blame the recipe if it isn't right.

All these are approximates:
2 Tbsps Olive oil
2 Tbsps. Flour

10-12 Mushrooms, diced up fine
1/2 onion, diced up fine
1-2 cloves garlic, minced

Coconut milk & water

In a sauce pan, sautee in a bit of olive oil the onions, garlic and mushrooms. Scrape out of pan into a bowl and set aside.
Replace the pan onto the burner and pour the 2 Tbsps. olive oil and immediately add the flour, stirring rapidly so you do not burn for about 1 minute.
Pour into this a can of coconut milk and as much as 3/4 of a can more of water if you wish. Stir over high heat for a few minutes and add in some salt and a lot of pepper. Add in the cooked mushrooms and onion mixture. Keep stirring for a few minutes until it is well thickened. Will thicken more upon standing. Adjust salt and pepper to taste. I like a lot of pepper to capture that sausage gravy taste. I would have also tried the sausage seasoning mix from Penzey's spices if I had it.

Vegan Baking Powder Biscuits

I got this recipe from Vegweb and substituted the margarine (bad stuff) for Olive oil (good stuff). So easy and so good!

2 Cups flour
3 Tbsps. Baking Powder
1 tsp. salt
4 Tbsps. Olive oil
3/4 cup room temp water (at least non- chilled water)
**Optional- you can add garlic powder to them, good for soup! But not if you want jelly on the left-over ones.

Mix the dry ingredients together, add oil and water in, and mix. Knead dough, adding extra flour if it is too sticky to knead. Put a little flour on counter and knead a few seconds and then roll out with rolling pin to about 1/2 inch thick. Cut into circles with the top of a water glass. Tear away extra dough, form into ball again, and repeat making as many circles as possible, roll out last little bit by hand into circles. Bake at 450 for 12- 15 minutes (will depend on the size they are) until they are just starting to turn golden around the edges.

Makes about 10 smallish biscuits. I double the recipe for my family if I am making biscuits and gravy, but not for an addition to soup or stew.

Black Bean, Butternut Squash, Lentil Chili

About 2 cups cooked black beans (I make mine from scratch but a can or 2 will do)
1/4- 1/2 cooked roasted Butternut Squash (or about 1 1/2 cups small cubed)
**Note- you could also use Sweet potatoes, Pumpkin, or kabocha squash**
1 Med. Onion, diced
2 large garlic Cloves, minced
EVOO
about 1 cup red lentils
2 Carrots, diced
2 stalks celery, diced
2-3 med. potatoes, diced
1 lg. Can of Tomato Sauce (salt added)
2-3 Tbs. Chili powder
**I use Penzey's Spices- Best spice blends around! Chili Con Carne seasoning with a little Chicken Taco seasoning- http://penzeys.com/cgi-bin/penzeys/shophome.html
**Chili spice blends and mexican or Southwest spice blends work well too, or add in about 2 tsps. Cumin to your Chili powder***
Water
Salt & Pepper
**Optional- can of Diced tomatoes, or some chopped tomatoes, Green or red peppers, corn

This isn't an exact recipe- sorry, but you should have no problem if you have the basic ingredients. I just use what I've got.

Cook the black beans in a separate pot (make sure you soak overnight). Set aside.
Saute together the onions and 1/2 the garlic for a few minutes. Add in red lentils, salt, and enough water to just cover, cook about 8 minutes. Throw in chopped celery, carrot, potatoes,(raw squash if using),and 1 Tbsp. of Chili powder, and simmer for about 10 minutes. Pour in tomato sauce and add in enough water to come just over the contents of pot (*add fresh tomatoes, peppers, and/or corn here if using)(*if you use a can of diced tomatoes, you won't need to add much water at all, just don't drain the can). Add in another 1-2 Tbs.Chili powder, (and cumin if you don't have other spice blends). Bring to a boil, then reduce to a simmer, lid on to keep in the heat. When the potatoes (and raw squash) are fully cooked, add in black beans, rest of garlic, and roasted squash, cook minute more. Add salt and pepper to taste. Let sit for 10 minutes to really meld together.

Goes Great with my Vegan (or dairy free) Cornbread recipe!

Italian Stuffing Creation

Preheat oven to 350

1 regular loaf bread, a few days old and rather dry, crumbled
(set aside in large bowl)

Saute together:
1 large onion
2 cloves chopped garlic
1 Med. Zucchini chopped in 1/2 inch chunks
2 large stalks celery. diced
a splash of Balsamic Vinegar
a splash of red wine (optional)
salt to taste
**Do not over-cook. Leave a little on the crunchy side)
Then scrape into bowl with bread

Pour in tomato sauce (with salt added) and a little water to make mixture nice and goopy, but not overly goopy, so that the bread still has some form to it. Then add in a dash of Olive oil.

Oil a 9x13 pan, and spread mixture into pan.
Bake about 45 minutes un-covered (watch so bread at top does not burn- but just gets slightly crispy) cook until it is rather firm to the touch, but it will harden more upon standing. Let cool about 10-15 minutes.
Serve with spaghetti sauce on top or side.

Maple-Mustard-Glazed Potatoes and String Beans

2 lbs. small yukon gold potatoes, halved (about 1 inch pieces)
1/2 lb. string beans, halved, ends cut off
1 yellow onion, thickly sliced
2 cloves garlic, minced
3 Tbsps. tamari or soy sauce
1/4 cup maple syrup (agave or honey is a good sub.)
3 Tbsp. Dijon mustard
2 Tbsp. Olive oil

Preheat oven to 400.
Place the vegetables in a 9x13 inch casserole dish.
In a mixing bowl, stir together all the other ingredients until the mustard is dissolved. Pour over the vegetables and mix well until everything is coated. Cover with foil and place in oven. (I use a cookie sheet over top of pan instead of foil). Bake for 25 minutes. Remove from oven and toss everything; use a spoon to drip the sauce over the veggies. Turn oven down to 350, and cook for 25 minutes uncovered. Remove from oven, toss again, cook for 25 more minutes uncovered. These are especially yummy served at room temperature, with some of the sauce remaining poured over them.

"Hoppers"

One of our favorite Sri Lankan dishes!
Meth Gunasekara

(About 1 cup Rice Flour Per person)

4 Cups Rice Flour
1 Can coconut milk
(plus enough water to make a stiff batter)
1/4 tsp. yeast (dry/instant)

If using dry/ instant yeast:
Put 2 tsp. of water + 1 tsp. boiling water
Add yeast to this plus 1 tsp. of sugar, and set aside to rise (about 10 mins.)

Mix together other ingredients then add yeast mixture and mix well.
Put batter in a warm place over night (oven with light on works well)

In the morning, but batter in fridge, take out about 2 hours before cooking, add in more coconut milk to thin batter a little (not too thin though- maybe a bit runnier than pancakes, or like crepes). Add 1 Egg yolk to this to complete the batter.
Cook on a pretty hot pan (like you would for crepes or pancakes, that is lightly oiled).

Serve with various curries, tomatoes and onions in coconut milk, "the red stuff" "the coconut stuff, or creamy lentils.

Scones

Vegan Scones from "Vegan with a Vengeance"

3 cups all-purpose flour
2 Tbsps. Baking powder
1/4 cup sugar, plus extra for sprinkling tops
1/4 tsp. salt
1/3 cup coconut or canola oil
1/2 cup rice or coconut milk
3/4 cup rice or coconut milk plus 2 tsps. apple cider vinegar

Preheat to 400. Lightly grease cookie sheet or use a stone cookie sheet.
In a large mixing bowl, sift together the flour, baking powder, sugar, and salt. Add the oil and milk. Mix until just combined; the dough should be clumpy and not sticky. Even if there is a slight dusting of flour, that's okay.
Drop by 1/4 cupfuls onto the cookie sheet and pat the tops just a bit to round them out; sprinkle with a bit of sugar. Bake 12- 15 minutes, until slightly browned on the bottom and firm on the top.

Ginger Peanut Soup

Ginger Peanut Soup from vegweb.com


Ingredients (use vegan versions):

1 and 1/2 cup chopped broccoli
1 and 1/2 cup chopped cauliflower
1 med. onion
1 tbsp ginger, grated
3 cloves garlic, minced or crushed
1/4 tsp cayenne pepper
1/2 tsp salt
1/2 tsp pepper
2 tbsp olive oil
3 cup veg stock or water
1 28-oz can diced tomatoes
5 tbsp peanut butter (natural and crunchy is best)

Directions:

In large pot, sauté onions in oil until soft. Add other veggies, ginger, garlic, cayenne pepper, salt, and pepper until veggies are just tender. Add stock or water, canned tomatoes, and peanut butter. Reduce heat and simmer for 20 minutes.

I recently made this recipe and it is absolutely delicious but very quick and easy to make! A variation is adding some unsweetened shredded coconut which goes well with the peanut and ginger flavours.

Serves: 4-6

Raw Sunflower Seed Cheese

Raw Sunflower Seed Cheese
(this one was transcribed for me by Woods, and in keeping with the fun of it, I will copy it down the way he sent it to me)

1. Soak Sunflower seeds for 5 hours
2. Drain and sprout 1 day
3. Blend w/ Rejuvelac.......mofo
4. Fill sproutbag with the mixture and hang overnight
(you little witch)
this is to ferment the tincture to a fine edible enzyme mess with no other purpose than to find its true origin inside your family's bellies as a living version of hopeful cheese stuffs...?

(I will post a Rejuvelac recipe soon)

Mae's Kim-Chee

Mae's Kim-Chee
(this one is from my neighbor who owns an asian restaurant, the recipe is not exact, I had to improvise and figure some things out on my own)

1 Head Napa Cabbage (approximately 5-7 lbs.)
1 Daikon Radish (about 1 lb.)
1 Bunch green onions
3 Tbs. Chopped fresh Garlic
2 Tbs. Chopped fresh Ginger
4 Tbs. Crushed Red pepper flakes
Salt (approximately 1-2 Tbs.)
2-3 Tbs. Toasted Sesame seeds (or raw if you want a raw version)
Optional: 1 Tbs. Vegan Sugar

This is a fermented side dish that is full of living enzymes, and very good for you!
To prepare:
Wash and chop Napa into 1/2- 1 inch slices. Dry in salad spinner or on towels as well as you can. Mix it up in very large bowl with the salt only. Let it sit on the counter covered with a tea towel for 12-18 hours. It should start to soften and ooze out the water held in the Napa. Drain the liquid off.
Then, chop up the rest of the ingredients. Daikon in thin, half or quarter moon slices, chop the garlic and ginger finely, thin slice the scallions. Mix all the ingredients together, throw in a few more pinches of salt. Re-cover on counter for a few hours. Then, pack tightly into jars, and close the lid tightly. Let the jars sit on the counter 3-4 days. You should notice a further softening of all the veggies, and there should be small little bubbles forming.
At this point, you can eat any time, and you should refrigerate to slow the fermentation process. It will last a month or more in the fridge.

Great as an accompaniment to stir-fries, rice noodles, soups, on just about anything you want a little sour and spice!

My own favorite recipe with Kim-Chee is Kim-Chee Paninis:
Sautee some onions and Mushrooms
Layer bread with: Mayo (or plain hummus)on both sides, Kim-chee on one side, and Mushrooms and onions on the other.
Cook on a cast-iron grill pan, with a heavy pan on top until the lines form and darken. If you have a Foreman Grill or panini maker, that will work. Or if you don't have any of those, just make like a grilled cheese, putting a heavy smaller pan, or just a smaller pan with a rock or something in it to smash it down well while cooking.

Cowboy Cookies

Cowboy Cookies (online possibly VegWeb.com)
Makes 5 dozen

2 cups flour
1 tsp. Baking Powder
1 tsp. Baking Soda
1/2 tsp. Salt
1 cup coconut oil (or other oil)
2 cups vegan sugar
2 egg replacers
1 tsp. Vanilla extract
1/4 tsp. almond extract
1 1/4 cup rolled oats
2/3 cup chocolate chips
2/3 cup chopped pecans
2/3 cup raisins
2/3 cup shredded unsweetened coconut

Preheat oven to 375.
Mix dry ingredients in one bowl.
In another, cream together oil and sugar. Beat in egg replacer (or eggs) until fluffy, then stir in vanilla and almond extract.
Add coconut to this.
Gradually stir in dry ingredients. Mix until incorporated. Mix in chocolate chips, raisnins, and pecans.
Drop by rounded teaspoons onto greased cookie sheet or stoneware.
Bake 10-15 minutes. cool a minute before moving to rack to cool.

Amazing Banana Bread!

Banana Bread
(adapted from a recipe Annie-Claude gave me from her Mom)

2 ripe bananas
3/4 cup softened coconut oil (not melted if you can help it)
1 1/2 cups flour
3/4 cups sugar
2 egg replacers (2 Tbs. Ground Flax plus 2 1/2 Tbs. Water soaked a minute)
1 tsp. Baking Soda
1 tsp. vinegar (or lemon juice)
1/4 cup rice milk or watered down coconut milk
1/2 tsp. Salt

Preheat oven to 350.
In food processor, blend together bananas and coconut oil until smoothe. Then add in rest of the ingredients, and blend until a very smooth batter. Pour in bread pan and bake for 50-60 minutes.

Split Pea and Sweet Potato Dal

Split Pea and Sweet Potato Dal
(once again, don't know where it came from)

1 Tbs. EVOO
1 lg. onion chopped
2 tsp. black mustard seeds
1 tsp. Fenugreek seed (optional)
1 jalapeno minced (optional)
2 Tbs. minced Ginger
4 tsp. Ground coriander
1 Tbs. Cumin
1 tsp. Turmeric
6 cups water
2 cups yellow split peas (sometimes I use brown lentils)
1 med. Sweet potato cut into 1/2 inch dices
After cooking add:
2 Tbs. fresh Lemon juice
1 Tbs. Agave or sugar
1 Tbs. Salt
Cayenne pepper

An explanation

I know I have been posting a lot of sugary baked goods, but those I can't improvise on, and need exact directions to make them right. We only eat sugary baked goods on occasion!

Pumpkin Muffins

Pumpkin Muffins from Alton Brown

2 cups flour
2 tsp. cinnamon
1 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. salt
1 1/2 cups sugar
3/4 cups canola oil
3 lg. eggs
1 tsp. vanilla
3 cups shredded fresh pumpkin (can also use carrots for carrot muffins)

Preheat oven to 350.
Mix all dry ingredients except sugar. In separate bowl mix sugar and oil, then add in eggs and vanilla and beat senseless. Mix into dry ingredients just until blended, do not over mix. Incorporate in pumpkin until all mixed in.
Pour in muffin cups, and bake about 20-25 minutes.

The best damn Cranberry Relish you will ever eat!

Cranberry Relish
(Melange of places)

1 lb. Fresh Cranberries (please only use organic, conventional ones have a shitload of pesticides and heavy metals in them!)
1 can crushed pineapple (strain out juice from pulp)
Water, enough to make 1 1/2 cups with pineapple juice from can
2 cups sugar (yes, I know, but it is a holiday treat, don't eat bowl-fulls like Jovan!)
1/2 cup dried cherries
1-2 tsps. Guar Gum or Agar-Agar flakes to thicken like jello would
Optional: a few Tbs. Berry jelly and/or some Berry juice
1/2- 1 cup Chopped Walnuts

Boil cranberries in pineapple juice and water until they begin to burst. Add in sugar and guar gum (or agar-agar flakes). Take off heat and let cool a bit. Mix in pineapple, dried cherries, and walnuts. Cool completely in the fridge. It will jell up upon cooling a little, but not hard like jello.

Overnight Oatmeal

Overnight Oatmeal from Alton Brown

1 cup steel cut oats (aka- Irish Oats)
1 cup dried cranberries
1 cup dried figs
4 cups water
1/2 cup coconut milk
Some cinnamon

combine all ingredients in crockpot (slow-cooker). cook on low setting overnight. (about 9 hours).
You can substitute the dried fruit for other dried fruit like raisins and apricots. I also sometimes just use a couple of sliced bananas, and add a little agave nectar.

Oatmeal Cake- Hell Yes!!!!!

Oatmeal Cake
(again, I am not sure where it came from)

1 1/2 cups boiling water
1 cup quick cooking oats
about 1/2 cup coconut oil
1 cup vegan sugar
1 cup brown sugar
1 tsp. Vanilla
2 egg replacements (on this recipe I use 2 eggs usually)
1 1/3 cups flour
1 tsp. Baking soda
1 tsp. Baking powder
1 tsp. Cinnamon
1/2 tsp. salt

Preheat oven to 350.
Take boiling water and pour over oats in its own bowl, and let stand 20 minutes (sometimes I just soak for a few hours or overnight instead)
Add together coconut oil and sugars, and mix up.
Add in eggs to this, and beat. Then add in oats. Put in dry ingredients to this mixture, and mix until blended.
Pour in greased and floured 9x13 pan (lasagna pan size)
Bake at 350 for 35-40 minutes
let cool for about 5 minutes, then put on topping:
1/4 cup coconut oil, melted
1/2 cup brown sugar
1/2 can coconut milk
about 3/4 cup dry, unsweetened shredded coconut
1/2 cup chopped walnuts

Mix topping ingredients together, spread out onto slightly cooled cake, put under broiler for a few minutes, until the topping starts to bubble (don't take your eyes off of it!)
Pull out cake, and let cool completely (or as much as you can stand!)

Portuguese White Bean Soup

Portuguese White Bean Soup
(not sure where this is from either)

1 cup chopped onion
1 clove garlic
2 Tbs. EVOO
1 med. red or yellow pepper, diced
1 bay leaf
salt
1/2 tsp. Ground fennel
1 med. potato
2 cups veggie stock
2 cans white beans (or 2- 3 cups cooked white beans)
1 Tbs. Lemon juice
*2 Tbsp. dry sherry- optional

All-Season Vegan Brownies

All-Season Vegan Brownies
(this is what I call them, my SIL, Janna, found the recipe somewhere online I think)

10 oz. applesauce (or full 16 oz. jar if using cocoa powder)
8 oz. melted baking chocolate (or one full 8 oz. can cocoa powder)
1/4 tsp. salt
2 cups Vegan sugar
1 mashed ripe banana
1 1/3 cups flour
2 cups chocolate chips (or 2 dark chocolate bars chopped)

Preheat oven to 350.
Mix together all ingredients. Pour into an 8x8 pan. Bake 35 minutes.
These are going to be extremely fudge-like. I let them cool completely, then freeze them. When you want some, take a knife run under hot water, and slice off a little. They are sooo chocolatey! We had a batch last over 6 weeks this way!

Mock Pate

Mock Pate (I think this one in essence came from the Penzey's catalog, where I get all my awesome spice blends!)

Bear with me. This is just what is in it:
Cooked lentils (probably a cup's worth) cooked in veggie broth
diced onions
few mushrooms (saute onions and mushrooms)
Thyme
1 or 2 hardboiled and cooled eggs

Blend lentils, and onion/ mushroom mix with thyme in food processor.
pulse in eggs.
There you go!

Spaetzle (AKA- Homemade Noodles)

Spaetzle (not sure where this recipe is from, passed through the family)

3 Whole eggs beaten senseless
3 cups sifted flour
1 cup milk of your choice
3 Tbs. EVOO (they use butter)
1/4 tsp. Nutmeg (optional)

Boil water in big pot. Mix ingredients together. Put through Spaetzle maker (you could push through a metal colander with a spoon, or something of that sort. Possible, roll out on well-floured surface and cut into strips. (haven't tried this as I have a spaetzle maker, but they are damn good and worth the effort!). Drop the "noodles" or put through spaetzle maker to drop into boiling water. The noodles are done when they float to the surface. It only takes about 45 seconds to a minute. With slotted spoon or strainer, pull out of water, and put in bowl. Repeat process until all the noodles are cooked.
I like to just serve them with a little olive oil and some dried spices, sometimes some sauteed mushrooms. Would also be awesome in some homemade soup (especially for those omnivores who like turkey or chicken soup!)

Thai Pizza Sauce

Thai Pizza Sauce (I found this one online, maybe on VegWeb.com, can't remember)

3 1/2 Tbs. Peanut Butter (please only use fresh ground, unsweetened)
3 Tbs. Brewed Green, Black or regular tea
3 Tbs. Rice wine Vinegar
2 Tbs. Soy Sauce
2 tsp. Chili oil (or I use a little cayenne pepper and a little EVOO)
1 Tbs. minced fresh ginger
2 tsp. Honey
1/2 tsp. sesame oil

puree together in food processor.

Mix in:
2 Tbs. Toasted Sesame seeds

Cook on pizza, or add on after dough is done cooking.

Put on pizza, along with shredded fresh carrots, some chopped fresh cilantro, couple chopped green onions, and some mung bean sprouts. YUM! Great substitute for Thai Chicken pizza from California Pizza Kitchen!

Quick Pizza dough!

Quick Pizza dough (I am not sure Where Amaya and/or Sydney got this one)
(it isn't the best, but if you are craving pizza it is a good thin crust!)

1 1/4 cup flour
12 cup lukewarm water
1 pkg. yeast (or 1 TBS. approx.)
1 tsp. salt
2 Tbs. EVOO

Preheat oven to 425.
mix yeast with warm water, until the yeast is dissolved. Let stand couple minutes.
Add in salt & oil and mix together.
Add in Flour, mix (or pour into flour, whatever works)
Knead.
Roll out the dough, put in the oven for 5 minutes.
Take out and put in toppings.
Bake 10-15 minutes, until golden and bottom is done to your liking.
OH Yeah! I usually double up the recipe for 1 larger pizza, this only makes a small.

Vegan Oat and Walnut Pancakes

Vegan Oat and Walnut Pancakes from Moosewood new classics

3/4 cup unbleached flour
1/4 cup whole wheat flour
1/2 tsp. salt
2 tsps. baking powder
1/8 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/4 cup toasted and finely chopped walnuts
1/4 cup quick oats
1 1/3 cups almond or rice or coconut milk(watered down)
1 Tbs. canola or melted coconut oil
1 tsp. maple syrup or agave nectar or honey

Sift together dry ingredients. Make a well, add in wet ingredients, mix. Make pancakes!
We usually leave out the walnuts, and add in frozen blueberries, or finely chopped bananas.

Easy Vegan Cake

1 1/2 cups Flour
1 cup sugar
1 tsp. Baking soda
1/8 tsp. Salt
1 tsp. Vanilla
2 Tbs. Apple Sauce (or other pureed fruit, or jam)
3 Tbs. Canola or coconut oil, melted
1 Tbs. Apple cider vinegar
1 cup cold water
Optional:
3 heaping Tbs. Cocoa powder for chocolate cake

preheat oven to 350
Mix dry ingredients. Make 3 wells. In one add Vanilla, in 2nd add vinegar, in 3rd add oil and apple sauce. Pour cold water on top. Mix all together. oil and flour a 9x9 pan. Pour in batter, bake for about 35- 45 minutes.
Makes a great small birthday cake!
My favorite is cocoa powder version, with 1 cup chocolate chips for a super moist chocolate cake that doesn't need frosting!
Can also add fresh berries. Very versatile and easy cake!

Chick pea Crepe

Chick pea Crepe from The Mediterranean Vegan Kitchen

1 cup unbleached white flour
1 cup chick pea flour
1 tsp. salt
1/4 tsp. coarsely ground black pepper
1 1/2 cups warm water

Mix all ingredients. Should be consistency of very runny pancake batter.
pour into hot pan, like pancakes, but thin out as much as possible, trying to just coat entire bottom of pan. Cook about 30 seconds on each side.

Apricot Dal

Apricot Dal from Wholefoods

2 tsp. oil
1/2 tsp. cumin
1 tsp. black mustard seeds
1 tsp. Urad dal or moong dal
pinch of black cumin
1 small onion
1 cup pink lentils
10 dried apricots, sliced into thin strips
1 can stewed tomatoes, or a few fresh chopped
3 cups water
1/4 tsp. salt

Cook onions, add mustard seeds, then add rest of ingredients and cook until lentils are tender.

Herbed Lentils and Vegetables

Herbed Lentils and Vegetables from wholefoods

1 cup lentils, soaked
3/4 tsp. salt
1/4 tsp. Black pepper
1/4 tsp. dried oregano
1/4 cup fresh lemon juice
2 Tbs. EVOO
1 Tbs. Dijon Mustard
1 Red bell pepper, diced
3 scallions, thinly sliced
3 Tbs. Chopped fresh mint
3 cups Broccoli- Steamed
2 Carrots- Steamed

Charmoula Sauce

Charmoula Sauce From the Mediterranean Vegan Kitchen

3 Tbs. finely chopped Cilantro
3 Tbs. finely chopped Parsley
1 med. Lemon juiced
2 lg. garlic cloves, finely chopped
1/2 tsp. salt
1/4 tsp. gr. cumin
pinch sugar to taste
Fresh ground pepper
1/4 cup EVOO

puree in food processor or just mix up.

Cauliflower Marranca

Cauliflower Marrance From Moosewood

1 1/2 cups raw millet
2 1/2 cups water
1 Tbs. EVOO
2 cups chopped onion
1 lb. mushrooms, sliced
black pepper to taste
1 1/2 tsp. salt
1 tsp. Basil
1 lg. cauliflower, in 1 inch pieces
3 med. cloves garlic, minced
2-3 Tbs. Lemon juice

Cook millet 15-20 minutes until tender, then transfer to bowl, and fluff.
Saute mushrooms, pepper, salt and basil, for 5 minutes. Add cauliflower and garlic, and saute about 10 minutes, until tender. Add lemon juice.
Stir veggies into millet, mix well, and serve.

Felafel

Felafel From Moosewood

4 cups cooked chickpeas (about 2 cans if using canned, drain)
4 med. cloves garlic
2 tsp. cumin
1 tsp. turmeric
1 tsp. salt
1/2 cup finely minced onion
1/4 cup (packed) minced parsley
1/4 cup water
1 tbs. lemon juice
1/3 cup flour
Coconut oil for frying

Puree in food processor. Add flour, and mix together. Drop tablespoons full when oil is hot, and pan fry until golden brown.

Raw Version. Puree sprouted chickpeas with same ingredients and some raw tahini. Leave out flour, or use healthy flour like coconut or kamut. Can either warm through, or dehydrate a while. Use with dipping sauce.

Tahini- Lemon Sauce

3/4 cup sesame tahini (can use either toasted or raw)
5 Tbs. Fresh lemon juice
1 small clove garlic, minced
3/4 to 1 1/2 cups water (depending on desired thickness)
1/2 to 1 tsp. salt to taste
handful of finely minced parsley

I usually put it all in a small food processor, but you can just chop everything really fine and whisk.

Tabouli

Tabouli From Moosewood

1 cup Bulgur
1 1/2 cups boiling water (to make bulgur if you didn't pre-soak)
1 to 1 1/2 tsp. salt
1/4 cup lemon juice
1/4 cup EVOO
2 med. cloves garlic, crushed and chopped finely
black pepper to taste
4 scallions, finely minced
1 packed cup minced parsley
10-15 fresh minced mint leaves
2 med. ripe tomatoes, finely diced
optional: cucumber, seeded and minced
med. bell pepper, diced

chill all mixed together about 30 minutes if you can wait!

Gypsy Soup

Gypsy Soup From Moosewood

2 med. ripe tomatoes
2 Tbs. Olive Oil
2 cups chopped onion
3 med. cloves garlic
1 stalk celery
2 cups diced sweet potatoes
1 tsp. salt
2 tsp. paprika
1 tsp. turmeric
1 tsp. basil
dash of cinnamon
dash of cayenne
1 bay leaf
3 cups water
1 med. bell pepper (to add in at end)
1 1/2 cups cooked chick peas

Polenta

Polenta

5 cups water
1 1/2 cups coarse cornmeal
1/2 tsp. salt

Bring 4 cups water to boil. Combine cornmeal, with remaining 1 cup in bowl. Add into boiling water. Add salt, whisk together. turn heat down, and cook until tender and thick.

Satyamma' Famous Cauliflower Curry

Cauliflower Curry From Moosewood

2 Med. Potatoes
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1/2 cup Shredded Unsweetened coconut
1 Tbs. Mustard Seeds
3 Med. cloves garlic, peeled
1 1/2 Tbs. Minced Ginger
1/2 cup lightly toasted peanuts
1 tsp. Tumeric
1/2 tsp. ground cloves or allspice
2 Tbs. Toasted Cumin Seeds
1 to 2 Tbs. toasted sesame seeds
1/4 tsp. cayenne
1/2 cup water (more as needed)
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1 to 2 Tbs. peanut oil
1 1/2 cups chopped onion
1 tsp. salt
1 lg. cauliflower, cut into 1 in. pieces
1 med. carrot, thinly sliced
Optional:
1 cup cooked chick peas
3 to 4 Tbs. Lemon juice

Cook potatoes until tender, drain.
Place next 11 ingredients in a blender and puree together, add water as needed.
Heat oil in lrg. deep skillet, add onion and salt, saute 5 min. over med. heat. then add cauliflower and carrot and mix well. Cover and cook 10 min., then add the spice paste. mix well, cook covered over low heat until cauliflower is tender. Add water to prevent sticking if necessary.
Add the cooked potatoes and chickpeas, and lemon juice, cook a few minutes. Serve hot over rice.

Samosas

Samosas From Moosewood

The Dough:
2 1/2 Cups Flour
1/2 tsp. Salt
1 C. Coconut Milk
Extra Flour as needed
Mix Dry ingredients. Make a well, then pour in Coconut milk. Mix first with spoon, then with hands. Do not overmix. Add extra flour as needed to prevent from stickiness. The dough should be quite soft. Cover and set aside.

The Filling:
2 lg. Potatoes
1 Tbs. EVOO
1 Cup Finely Minced onion
2 med. Cloves Garlic
1 Tbs. Freshly Grated Ginger
1 tsp. Mustard Seeds
1 tsp. Dried Coriander
3/4 tsp. Salt
1 1/2 cups uncooked green peas (frozen thawed is fine)
2 Tbs. Lemon Juice
Cayenne to taste

Steam potatoes, and then half mash, leaving large chunks. Add in the rest of the ingredients, and mix together.

Pre-heat oven to 425.
Once both dough and filling are complete, you can do one of two things. My quick simple way is to bake it all together as one big pie. The recipe wants you to roll out the dough and cut into 1 inch balls, then roll out to 5 inch circles. (This is very time- consuming, but for a special occasion, fun and good).
To make a giant pie, use a lasagna pan, that has been oiled. Cut dough in half (leaving a little more on one half than the other). Use the large ball to make the bottom, rolling out, and adding extra flour if needed. Put in bottom of lasagna pan, and stretch and form it up the sides as best as you can. Add the filling, spreading out even. Roll out the top, and make sure the bottom and top crust are together, patting down. Oil the top lightly.
Bake at 425 for 20 minutes, then without opening oven, lower the temp to 375 for 10 more minutes, or until the top crust is a little crisp and lightly golden.
Take out and cool. Slice into squares.

Optional Dipping Sauce:
1/2 cup cider vinegar
1/2 cup water
3 Tbsp. Brown Sugar
1 Small Clove Garlic
1 tsp. Salt

Place all ingredients in a small saucepan. Stir until sugar dissolves. Heat to boiling, then let simmer uncovered for about 10 minutes. It will reduce slightly.
Serve warm or at room temp. (It will be sort of stinky, but don't let that stop you, it is really yummy!)

Flour Tortillas

Flour Tortillas from Moosewood

1 C. Flour
1/2 tsp. Salt
12 C. Water

(I usually double this recipe to feed my family). Mix Flour and Salt. Mix in Water starting with spoon, then work the dough with hands. When incorporated, dump out onto well floured surface. Continue kneading dough for a few minutes. Then cut into 6 (or 12) balls of dough. Roll out individually in excess flour, flouring the rolling pin.
Roll until they are about 1/8 inch thick. Make sure all sides are well-floured. Cook on Cast Iron griddle pan (or griddle pan) Lightly oiled. Cook about 3 minutes on each side (they will start to bubble up) then flip and cook another 30 seconds. Keep them on a plate that has a damp tea towel over.
Serve Immediately.

Vegan Cornbread

From Moosewood Cookbook (veganized)

1 C. Cornmeal
1 C. Flour
2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Salt
1 C. Coconut Milk
1 egg substitute (1 Tbsp. gr. Flax w/ 1 1/2 Tbsp. Water)
3 Tbsp. Honey or Agave Nectar
3 Tbsp. EVOO

Preheat to 350.
Grease pan (8 in. Round), or line muffin cups (10-12).
Mix dry ingredients, Mix wet ingredients, then mix together just until mixed.
Bake for 20-25 min. or 12-16 minutes for muffins.