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)
Thursday, February 26, 2009
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.
(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.
Wednesday, February 25, 2009
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.
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.
(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
(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.
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.
(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.
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!)
(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
(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!
(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!
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!)
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!
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.
(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.
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!
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.
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.
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
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.
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.
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.
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!
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
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.
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.
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)
--------
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!)
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.
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.
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.
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