Guest guest Posted September 18, 2001 Report Share Posted September 18, 2001 -- IN THIS ISSUE: Avocado Dip Banana Cookies Better Than Your Pesto Cabbage Stew Chili Garlic Vegetable Stir Fry Chocolate Goodness!! Easy Seitan Erik's Teriyaki Tofu Stirfry Smoked " Turkey " Sandwich Spread Sort Of Satay Tofu Wendy's Wonderful Whatsit West Indian Peas and Rice -- Recipe from Earl T. Ellis Jr. Avocado Dip Ingredients: + 3 to 5 cloves of garlic + 1 to 1 1/2 bunch spring onions cut into 1 inch pieces, equal white and green + 1 1/2 avocados, if large, use one, if small use 2 + 1 teaspoon salt + 1/2 pound firm or extra firm tofu + juice from 2 limes Directions: Liquify the first 5 ingredients, and add the juice of 2 limes. Scrape down the sides. Liquify again and adjust seasoning (add salt or more limes). It will taste of onion initially, but overnight, the onion will blend in. -- Recipe from Shawn Goth nhy Banana Cookies Ingredients: + 3 large bananas + 1 cup chopped dates + 2 cups rolled oats + 1/3 cup cooking oil + 1 tsp. vanilla extract Directions: Preheat oven to 180 degrees C (350 degrees F). In a large bowl, mash the bananas. Stir in oats, dates, oil and vanilla. Mix well and let set for 15 minutes. Drop by teaspoonsful onto an ungreased cookie sheet. Bake for 20 minutes or until brown. Serves: 3 dozen Preparation time: not long -- Recipe from Danielle Labrie Better Than Your Pesto Ingredients: + 2 cups of FRESH basil leaves, with stems cut off + 2 to 2 1/2 big cloves of garlic, sliced down the middle + 1/4 cup of pine nuts + 1/2 cup of extra virgin olive oil + 1/3 cup of FRESHLY grated non-dairy cheese/veggie cheese/soy cheese(watch for rennet and other sneaky nasties) Directions: Add all the ingredients at once into a blender or food processor. Mix until almost liquified. Approximately 1-3 minutes. Serves: a lot... Preparation time: 5 mins. -- Recipe from heatherhubert Cabbage Stew Ingredients: + 1 head of cabbage + 3 large potatoes + one handful baby carrots + 1 cube vegetable boullion Directions: Cut the cabbage into 2 inch squares and place in large pot with about 1 inch of water, add boullion cube to water. Peel Potatoes and slice into 1 inch chunks. Add to the pot, cover, and set temperature to medium. Steam mixture until cabbage has turned bright green. Add more water if neccessary. Cut the baby carrots into halves and drop into pot. Remove from heat when carrots have turned bright orange and potatoes are able to be broken with a fork. Drain. Serves: 6 Preparation time: 45 min -- Recipe from Mike Klemmer, msklemmer Chili Garlic Vegetable Stir Fry Ingredients: + 3 oz. chili garlic sauce (available in the oriental foods section) + 3 oz. hoisin sauce, optional (available in the oriental foods section) + 1/2 bag frozen mixed vegetables + 1/3 bag chopped okra, frozen (optional) + 1/2 bag frozen broccoli + 4 soy burger patties, chopped into cubes + 1 Red onion, chopped + 2 Tbsp garlic, chopped + 1 - 2 cups mushrooms, chopped + 1 6 oz. can bamboo shoots, drained and chopped, optional + cooked Rice Directions: In a large skillet or wok, fry 2 tbsp. oil, onions and garlic. Fry until the onions become slightly transparent. Add in the mushrooms and 2 Tbsp. of water and cook until a thick mushroom sauce forms. Add in the chili garlic sauce and hoisin sauce and cook with stirring until homogeneous and hot. You can reduce or increase the amount of chili garlic sauce depending on your taste for spicy food. The hoisin sauce is optional and adds a sweeter flavor to the finished dish. Add the thawed vegetables and stir until hot. Add the thawed, chopped soy patties, reduce the heat and simmer for 30 minutes on low heat. Serve over an equal portion of rice. Serves: 8 - 12 Preparation time: 45 min. -- Recipe from Meg megoshea Chocolate Goodness!! Ingredients: + 1 1/2 cups all-purpose flour (white) + 3 T. cocoa + 1 t. baking soda + 1 cup white sugar + 1/2 t. salt + 5 T. oil + 1 T. vinegar + 1 t. vanilla + 1 cup cold water Directions: Sift all dry ingredients together. Make a well and add wet ingredients. Stir well - no lumps! Bake in a geased 8 square pan for 35 mins at 350 degrees. Rich almost gooey chocolatey goodness, but pure vegan! Preparation time: 40 mins -- Recipe from RB Easy Seitan Ingredients: + 2 cups Redmill gluten flour + 1 1/2 tsp. baking powder + Recipe optional spices: + 1tbs garlic powder + 1tsp onion powder + 2 tsp cumin + braggs or other soy sauce to add salt Directions: I have done a lot of experimenting to get the texture right, and this is what I have come up with. Put the dry ingredients in a bowl and mix completely. Add enough liquid that all the flour forms into a ball. knead until there are no dry spots. Form into whatever shape is desired, I usually end up with 2 thick pancakes. Put into a pot with boiling water. The seitan will initially sink. It will float to the top, and when it has sunk again, it is cooked and ready for use. This takes between 45 minutes to 1 1/3 hours depending on thickness, elevation and heat. Serves: 6-8 Preparation time: 1/2 hour -- Recipe from www.hometown.aol.com/vegpunk/thepage.html vegpunk Erik's Teriyaki Tofu Stirfry Ingredients: + tofu-firm + broccoli + bamboo Shoots + carrots (baby carrots taste best) + green cabbage + mushrooms + vegetable/sesame oil + rice (white, brown, kashi, etc.) + vegan teriyaki sauce/merinade, or both.. + sesame seeds/red pepper (optional) + sugar (unrefined preferred, but brown and white work) Directions: Buy ingredients to personal preference, but I usually use about half of the head of cabbage, 1-2 cups worth of carrots cut into shoots, 14 oz package of tofu, cut into small squares. Personal preference on what kind and how much mushroom. Personal preference on amount of broccoli. I recommend usually alot of everything. First get a big pot, wok, or pan and put in aproximately 2 to 4 Tablesppons of veg. or sesame oil. Add chopped tofu and cook on high to medium high for aproximately 15-20 minutes, stirring occasionally until browned on all sides. While tofu is frying, start cooking rice and chopping veggies. After mushrooms are cut, place in bowl and add 1-2 tablespoons of sugar, sesame seeds and red pepper (all personal preferences on amount) and some sauce/merinade. Let sit while cutting other veggies. Once tofu is deep golden brown on all sides, add sauce, cover tofu and lower the temp. to low or medium. Cover and let sit for aproximately five minutes (or longer) so tofu absorbs sauce. Then add veggies. Turn to medium high and cook for 5 to 10 minutes until veggies are cooked. Serve over rice. Everyone loves this recipe. I recommend Kikkoman or Safeway brand Teriyaki sauce. The sauce is key for the flavor of the whole meal. If I have a merinade, I sometimes add some while frying the tofu. Enjoy! Serves: 2-4 Preparation time: 20-40 -- Recipe from rnjaye1 Smoked Turkey Sandwich Spread Ingredients: + 1/2 lb. smoked turkey (veggie turkey) + 2 medium-sized (or 1 large) green Granny Smith apples + 1/4 cup Nayonnaise + 1/8 tsp. dried dill weed (or 1/2 tsp. fresh-chopped) + soy cheese, slices + Biscoli Olive Salad, optional + whole grain bread, fresh baked Directions: 1. Cut turkey and apples to 1/2-1 pieces. 2. In a food processor combine turkey, apples, Nayonnaise,and dill weed. Process for 1-2 minutes or until the desired sandwich spread consistency. 3. On slices of hot, baked bread, spread turkey mixture, cheese, and Biscoli (optional). 4. Enjoy! Serves: 4 Preparation time: 10 minutes -- Recipe from anne johnston Sort Of Satay Tofu Ingredients: + tofu regular enough for 4 serves + 2 cloves garlic crushed + small piece of ginger grated + 2 1/2 Tbsp. soy sauce + 1 onion sliced + 200 mls water + 1 dsp wholemeal flour + 1/4 tsp. crushed cardamom + handfull cashew nuts crushed + 2 sliced bananas + noodles for 4 serves + 2 Tbsp. peanut butter + handfull of raisins Directions: Slice tofu and marinate in garlic, soy sauce and ginger. Dip into flour, and stir fry in a little oil. Make a sauce by frying onion and adding all remaining ingredients except banana. Cook up the noodles. Place noodles on plate, top with tofu, then sauce and finish off with a few slices of banana. Serves: 4 Preparation time: half hour -- Recipe from My good buddy Wendy! rnjaye1 Wendy's Wonderful Whatsit Ingredients: + 16oz. vegan cream cheese, softened + 1 jar Biscoli Olive Salad, chopped fine + 1/2 medium yellow onion, finely minced + 1/2 medium red onion, finely minced + 1 medium bell (green/sweet) pepper, finely minced + 1/4 cup fresh parsley, chopped fine + 2 stalks celery, chopped fine + 1/2-1 jalapeno pepper, finely minced (optional) + black pepper, to taste (optional) Directions: In a large bowl, combined all ingredients and mix well until until creamy and smooth. Serve with assorted veggies, chips and crackers. Also great with hot challah on shabbat! NOTE: If you have a food processor, simply cut the cream cheese into 1 chunks and combine it with the remaining unminced, unchopped ingredients. Process for 1-2 minutes or until you reach the your desired consistency (chunky to velvet smooth). Serves: 4+ Preparation time: 20 minutes -- Recipe from Chris Willett West Indian Peas and Rice Ingredients: + 1 onion, roughly chopped + 6 cloves garlic, minced + 6 habanero peppers, seeded, chopped + 2 ribs celery, chopped + 1 can (about 14 oz) black eyed peas + 2 cups rice (uncooked) + 1 14 oz. can of coconut milk + 2 cups water + 1 bunch chopped cilantro + 1 bunch green onions, chopped + 1/4 tsp allspice Directions: This is a spicy dish. It is still good with weaker peppers, but the habaneros are extra special. Saute the onions in a 3 Tbsp oil for 4-5 minutes. Add garlic, celery, and peppers. Cook for 4-5 minutes. Add the allspice. Add the rice and stir to coat with the oil and juices. Cook for about 30 seconds. Add the coconut milk, water, and peas. Season with salt and pepper. Stir to mix everything, then leave alone to cook covered, on low, until the rice is done, about 14 minutes. Reseason with more salt if necessary. Stir in the cilantro and green onions. Eat. Serves: 2 Preparation time: 25 minutes Quote Link to comment Share on other sites More sharing options...
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