VegWeb Weekly Recipes

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Friday, December 28, 2007 11:17 PM

joseanddiana

VegWeb Weekly Recipes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

VegWeb

Weekly Recipes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

IN THIS ISSUE:

Versatile Cauliflower

Spread

Soy Sausage &

Potatoes

Quinoa Stuffed

Peppers

Horseradish Smashers

*Almost* Good for You

Truffles

Greek Garbanzo Stew

Raw Green Gazpacho

Creamy Apple Crepes

Quinoa Veggie

" Stew "

Pasta with Broccoli

& Mushrooms

 

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Recipe submitted by Kaydeech,

12/28/07

 

Versatile

Cauliflower Spread

 

Ingredients (use vegan

versions):

 

1 head of cauliflower, coarsely chopped

2-3 shallots coarsely chopped, or 1 med onion coarsely

chopped

3-4 cloves garlic, smashed

1 Tablespoon olive oil

1/2 cup red wine.

1 cup vegan sour cream or plain soy yogurt

veggie stock or additional red wine

salt and fresh ground pepper to taste

 

Directions:

 

Saute shallot and garlic in oil until very soft, taking care not to brown

it. Add the red wine and cauliflower to the pan, cover and reduce

heat, simmer and add additional splashes of wine or water as needed until

the cauliflower is very soft.

 

Transfer the cauliflower mix to a blender, add a splash or two of stock or

wine, and the sour cream or yogurt. Blend until smooth, adding only

enough stock or wine to facilitate blending. This is also the point

where you add the salt and pepper, tasting often for quality control.

 

This is great as a topping for pasta, a dip for veggies and pita chips, or

as a spread in sandwiches.

 

Serves: Makes approx 3 cups

 

Preparation time: 45 minutes or so

 

 

 

 

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Recipe submitted by lovepeacerevolution,

12/28/07

 

Soy

Sausage & Potatoes

 

Ingredients (use vegan

versions):

 

2 links Soy Sausage sliced

2 medium potatoes sliced

1/2 onion

1 small clove minced garlic

1 Tablespoon olive oil

1/2 can fire-roasted tomatoes (doesn't have to be

fire-roasted)

1 Tablespoon parsley (optional)

Italian seasoning

salt & pepper

any other seasonings

 

Directions:

 

- Heat olive oil in pan

- Add potatoes and seasoning

- Cover and cook on low for 5 minutes

- Add sliced " sausage " and stir

- Cover and cook on low for 10 minutes, stirring occasionally

- Add splash water and tomatoes, stir

- Cover and cook on low for 5 minutes [times may differ depending on your

preference]

 

Serves: 2

 

Preparation time: 5-10 minutes

 

 

 

 

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Recipe submitted by vigilant20,

12/28/07

 

Quinoa

Stuffed Peppers

 

Ingredients (use vegan

versions):

 

1 can (14.5 oz) vegetable broth

1/4 cup water

1 bay leaf

1 cup quinoa

2 each medium sweet red, yellow and orange peppers

4 medium carrots, finely chopped

2 medium onions, finely chopped

1 Tablespoon canola oil

1 Tablespoon sunflower kernels

2 teaspoons dried parsley flakes

1/2 teaspoon each salt, basil, oregano, paprika

1/8 teaspoon each marjoram, thyme

dash cayenne pepper

spaghetti sauce (optional)

 

Directions:

 

In a small saucepan, bring the broth, water and bay leaf to a boil. Add

quinoa. Reduce heat. Simmer uncovered for 15-20 minutes or until liquid is

absorbed. Discard bay leaf.

 

Cut peppers in half lengthwise and discard seeds. In a large pot, cook

peppers in boiling water. We like them nice and soft, so we did 20 minutes.

Try 3-5 minutes if you prefer them crisp-tender. Drain and rinse in cold

water.

 

In a large skillet, saute the carrots and onions in oil until tender. Add

the quinoa, sunflower kernels and seasoning. Cook until heated

through. Spoon mixture into pepper halves. Top with spaghetti sauce and/or

Parmesan cheese, if desired. Place in a 15 inch x 10 inch baking pan coated

with nonstick cooking spray. Cover and bake at 350° for 20-25 minutes.

 

Serves: 6

 

Preparation time: 60 minutes

 

 

 

 

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Recipe submitted by survivalisnotanoption,

12/28/07

 

Horseradish

Smashers

 

Ingredients (use vegan

versions):

 

4 teaspoon organic horseradish

4 medium organic turnips

1 cup organic buttermilk substitute(mix 2 teaspoons lemon

juice or white vinegar per cup of soymilk)

 

Directions:

 

Preheat oven to 350°F.

 

Roast turnips 35-40 minutes or until tender.

 

Remove from oven and let cool slightly.

 

Remove top and bottom and any spots. Roughly chop.

 

Add chopped turnips, horseradish, salt and milk to a food processor or a

magic bullet. Blend until smooth.

 

Serves: 4

 

Preparation time: 50 minutes

 

 

 

 

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Recipe submitted by auntie_loo,

12/28/07

 

*Almost*

Good for You Truffles

 

Ingredients (use vegan

versions):

 

1 cup peanut butter (almond works good too, if you're a big

spender)

1/2 cup sliced almonds

4 Tablespoons maple syrup or agave

1/4 cup chocolate OR carob chips

1/4 cup chopped dates

1/4 cup cocoa powder OR carob powder

 

Directions:

 

Place everything into a big bowl and mix well. Form mixture into 1

inch balls (I like to use an oiled melon baller for this), and roll in

cocoa powder. Eat immediately or allow them to harden in the fridge.

Doesn't sound like much, but they are SO yummy! They also look

really cute in mini paper liners.

 

** Feel free to get crazy with what you roll it in. Past

rolling experiments of mine have included coconut, rainbow sprinkles, icing

sugar, cocoa and cinnamon, cocoa and chili, chopped candied cherries,

chopped peanuts... you get the idea!

 

Serves: 25-30

 

Preparation time: 30 mins

 

 

 

 

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Recipe submitted by summer98,

12/28/07

 

Greek

Garbanzo Stew

 

Ingredients (use vegan

versions):

 

1 lb. of dry garbanzo beans (chickpeas)

1 cup chopped onions

1 teaspoon rosemary

3 tablespoons parsley

1 teaspoon sea salt

4 cloves garlic, pressed

1-28 oz can crushed tomatoes, with juice

1/4 cup olive oil

1/2 cup water

 

Directions:

 

Sort, soak, and cook garbanzo beans accordingly. When beans are done

and drained, add all remaining ingredients into a large stock pot and

simmer on the stove until heated through. You may alternately place

into a crock pot. As with all beans, the flavors really seem to blend

well after a day or two in the fridge! This is very easy to make and

yet it tastes great.

 

Serves: 4+

 

Preparation time: 30 minutes

 

 

 

 

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Recipe submitted by aziz_esroh,

12/28/07

 

Raw

Green Gazpacho

 

Ingredients (use vegan

versions):

 

4 plus Roma tomatoes

1 cucumber

1 yellow bell pepper

greens: 3:1 lettuce:cilantro, about 2 cup total

1/2 cup water

2 cloves garlic

1/2 onion

1 inch ginger root, chopped

1 lemon

 

Directions:

 

Soup base:

'Chop' in blender garlic, ginger, lemon juice, onion, water, greens, two

tomatoes, 1/2 cucumber, and 1/2 bell pepper.

 

Cut up remaining 2 tomatoes, 1/2 cucumber, and 1/2 bell pepper into

bite-sized pieces, then pour soup base over it. Mix well and enjoy =)

 

If the green color isn't appealing to you, leave out the lettuce and/or

cilantro.

 

Serves: 4

 

Preparation time: 1/3 hour

 

 

 

 

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Recipe submitted by Spike936,

12/28/07

 

Creamy

Apple Crepes

 

Ingredients (use vegan

versions):

 

1 cup vanilla soy milk

1 cup water

8 Tablespoon non-dairy margarine

3 Tablespoon brown sugar (light or dark)

4 Tablespoon maple syrup

2 cups all-purpose flour

oil or cooking spray, 1tsp. salt

for creamy filling and topping:

16 oz. non-dairy cream cheese (2 containers Tofutti)

3/4 cup light brown sugar

3/4 cup dark brown sugar

2 lemons

any fruit flavored liqueur to taste (3 Tbsp.)

2 apples

 

Directions:

 

For the crepes, mix soy milk, water, ND margarine, brown sugar, maple

syrup, flour, and salt with a whisk or electric mixer. coat non-stick pan

with spray or oil, pour a small ladle amount onto pan slowly, swirling it

around so that it is very thin. Cook one crepe at a time.

 

For the cream, mix cream cheese brown sugar, juice of 2 lemons, and fruit

flavored liqueur (triple sec, peach or raspberry Schnapps, etc.)

 

For the apples, cut them into little tiny pieces, stir them up with a

little margarine, brown sugar, and a few big pinches of flour, then bake

them at about 375* for about 20 minutes. Lay crepes flat, and put a dollop

of the cream filling in the center, and roll them up. Next, top them

with the baked apples, and to finish off, drizzle more of the cream mixture

on top.

 

Serves: about 18-20

 

 

 

 

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Recipe submitted by violin24242,

12/28/07

 

Quinoa

Veggie " Stew "

 

Ingredients (use vegan

versions):

 

1/4 cup of quinoa

1-2 small potatoes (fingerling are great!)

1 cup of veggie broth

2/3 cup frozen veggies

seasoning mix (Mrs. dash, spike, etc.)

a tiny bit of oil

 

Directions:

 

1. Toast quinoa a bit with spices and oil on medium-high heat. Meanwhile,

cut up the potatoes and add to the pot with the broth.

 

2. Bring to a boil and reduce to a simmer for 10 minutes.

 

3. While you wait, surf vegweb and chat or do some super easy Spanish

homework (if you have any).

 

4. When 10 minutes is up add 2/3 cup of a mix of whatever frozen veggies

you have on hand (i like peas, corn, and carrots) and simmer for an

additional 5 minutes.

 

5. Meanwhile, you can set the table!

 

Serves: 1 largeish serving

 

Preparation time: 15-17 minutes

 

 

 

 

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Recipe submitted by vegegrrl,

12/28/07

 

Pasta

with Broccoli & Mushrooms

 

Ingredients (use vegan

versions):

 

1 lb whole wheat macaroni elbows

1 bunch broccoli, chopped

1/2 lb button mushrooms, washed and sliced

2 T olive oil

3/4 cup nutritional yeast flakes

1 large fresh red tomato, diced

sea salt and black pepper to taste

 

Directions:

 

In a large pot of salted water, cook the macaroni to desired doneness

adding broccoli for the last few minutes (just enough to turn it nice and

green without losing the crunch).

 

Meanwhile, sauté the mushrooms in olive oil until just cooked. Toss

all ingredients together, coating well with the nutritional yeast flakes.

Serve hot.

 

Serves: 4-6

 

Preparation time: about 25 minutes

 

 

 

 

Peace in your kitchen,

 

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