Guest guest Posted April 13, 2002 Report Share Posted April 13, 2002 Recipe from Chatelaine.com Sarah Carrot & Mango Soup Ingredients: + 6 to 7 large carrots, about 2 lbs + 1 tbsp olive oil + 1 large onion, chopped + 1-1/4 tsp curry powder + 1/2 cup orange juice + 4 cups vegetable stock or commercially available broth + 1/2 tsp salt (optional) + 2 large very ripe mangoes + sprinkling of snipped chives or chopped parsley Directions: 1. Peel and coarsely chop carrots. 2. In a large saucepan, heat oil over medium heat. Add onion and curry. Cook, stirring frequently, until onion has softened and mixture is very fragrant, about 5 minutes. 3. Add carrots, broth, juice and salt. Cover and bring to a boil. Reduce heat and simmer, stirring occasionally, until carrots are very tender, about 30 minutes. 4. Meanwhile, peel and slice mangoes away from stones. Coarsely chop. Purée in a food processor until as smooth as possible. Turn into a small bowl. When carrots are tender, remove from broth and purée in batches using a little of broth. Return purée to remaining broth in saucepan. 5. Stir in mango purée. Heat over medium-low heat, uncovered and stirring often, until hot, about 5 minutes. Serve hot or refrigerate and serve cold with a scattering of snipped chives. Soup will keep well, covered and refrigerated, for up to 3 days or freeze. Nutrients per cup: 4.2 g protein, 1.1 mg iron, 2.8 g fat, 47.0 mg calcium, 24.7 g carbohydrates, 4.2 g fiber, 596.0 mg sodium, 134.0 calories. Serves: 8 cups Preparation time: 15 mins. ------------------------------- Recipe from JennaHutchins Fruit Syrup Ingredients: + 1/2 a cup of fruit (more or less) + 1 cup of sugar Directions: Puree the fruit (I use thawed strawberries or blueberries) in a blender or the like. Add this and the sugar (I like organic evaporated cane juice, but anything will do) to a saucepan on medium heat with one cup boiling water and stir until thick enough. Viola! It's great on pancakes or frozen non-dairy desserts. ------------------------------- Recipe from Kisha Italian Cauliflower Ingredients: + 1 head of cauliflower + vegan butter or olive oil + 1/2 Tbs. each of dried dill, thyme, oregano, basil, parsley, and black pepper + marinara sauce + vegan shredded mozzarella cheese + bread crumbs (optional) Directions: Preheat oven to 350F. After removing the leaves and part of the cauliflower stalk (keeping the rest of the cauliflower in tact), steam the cauliflower until tender. Place steamed cauliflower head in an oven safe dish, preferably one with a lid. Using a stick of soy butter, lightly coat the top and sides of the cauliflower. Olive oil may be used here, but since you have more control with the soy butter I think there is less fat with that method. Sprinkle your seasonings on top Serves: 3-4 ------------------------------- Recipe from mame Key Lime Cheese Cake Ingredients: + 1 12 oz tub Tofutti Better than Sour Cream (Frozen and thawed) + 1 10.5 oz package Extra-Firm Silken Tofu (Mori-Nu) + 1 cup fresh squeezed key lime juice + 1 teaspoon lime zest + 1 teaspoon vanilla (or more to taste) + pinch salt + 3/4 to 1 cup vegan sugar (sucanat) + 1/4 cup firmly packed egg replacer (Ener-G brand) + 1 tablespoon cornstarch + 1/4 cup raw, unsalted cashews + 1 teaspoon miso (mellow yellow miso use less if using a darker miso) + 1 vegan pie crust (see below) Directions: This is a vegan adaptation of my sour cream lemon pie. Serve with mock whipped topping if desired. Blend together until totally smooth, stopping to scrape down sides if necessary. Taste and adjust for sugar. Pour into crust. Smooth top. If using the crust below, attractively fold in phyllo tightly to make a tightly rolled edge around the pie. Spray crust lightly with oil or non-stick spray. Sprinkle with sugar or flax if desired. Bake at 350 for approximately 30-35 minutes. Ovens are different. Check often. When edges are nice and lightly browned, and filling is almost set (top will crackle like real cheesecake), turn off oven and allow pie to cool in oven for another 30 minutes or so—check to make sure it is not getting too brown. Then cool and refrigerate. Crust: A homemade graham or other crumb crust or other vegan crust would work equally well here, but this is a pretty and unusual crust. + 9 sheets vegan whole-wheat phyllo dough + Approx. 1 tablespoon ground flax seed (crumbs would also work well) + Approx. 1 teaspoon vegan sugar + Oil spray or non-stick (I use a non-aerosol sprayer) Place sheet across 9 inch pie plate. Spray lightly with oil, sprinkle lightly with flax and sugar, place second sheet perpendicular to the first and spray lightly with oil, sprinkle with flax and sugar. Repeat, arranging the sheets like overlapping spokes, ending with a spray of oil, and a healthy sprinkle of flax and sugar. Serves: 6-12 (depending on how you slice it) Preparation time: 30 minutes + baking + cooling ------------------------------- Recipe from Nicole Nicole's Dal Ingredients: + 2 c. lentils + 4 c. water + 15 oz. can of foul mudammas (preferable) or garbanzo beans + 28 oz. can of chopped tomatoes with their juice + 1 T. curry powder + 1/2 T. ground cumin + 1 t. ground coriander + 1/2 c. plain soy yogurt (optional) Directions: Bring lentils and water to boil in a medium pot. Reduce heat and simmer for approximately 45 minutes or until lentils are cooked but not mushy. Drain the lentils and add the rest of the ingredients except the yogurt. Stir well and heat on low for 5 minutes. Stir in optional yogurt before serving. Serves: 4-6 Preparation time: 1 hour ------------------------------- Recipe from v.e. Roasted Asparagus Spinach Fajitas Ingredients: + 3 sprigs of asparagus (r more if you like) + 1-2 cups of baby spinach + Asian chili sauce + 1/2 clove garlic + Pam cooking spray + flour tortilla + one slice vegan soy/rice cheese (mozzarella flavor) + some type of tomato salsa, preferably a good one and maybe a roasted flavor Directions: First you wash and cut up the asparagus and just wash the spinach. Spray a pan with Pam and sauté garlic until it sizzles. Then, add the asparagus and like 3 squirts of chili sauce (more if you want it to be REALLY spicy less if you prefer mild.) After that cooks for a few minutes add the spinach and 1-2 tablespoons (or more if you prefer) of the salsa (watch the pan because the spinach will wilt quickly.) Once the spinach is wilted take the pan off of the heat and set it aside. Take some sort of metal rack (a small one) and toast the tortilla on a burner... it will be done quickly so make sure it does not burn. I put a few strips of soy cheese on the top of the tortilla and they melted nicely. Then, put the asparagus spinach filling in the tortilla and eat. THIS IS GREAT and super quick. Serves: 1 ------------------------------- Recipe from adapted from Guisat de cigrons in Saveur magazine, November 2001 Lisa Stewed Chickpeas, Catalan Style Ingredients: + 2 medium yellow onions, peeled and chopped + 15-20 cloves garlic, peeled and minced + 1 bay leaf + 1/2 cup extra-virgin olive oil, divided + 6 tablespoons tomato paste + 1/3 cup dry white wine + 6 cups water + 4 cups chickpeas, cooked and drained + 1 bunch spinach, trimmed, washed and coarsely chopped + salt and pepper Directions: Note: This recipe is time-consuming but isn't really very difficult, and the hands-on time is minimal. The times are fairly flexible (nothing should really scorch or overflow, etc.) as are the ingredients (I used broccoli instead of spinach). Heat 1/4 cup oil in a medium pot over medium-low heat. Add onions, garlic and bay leaf. Cook, stirring often, until onions are very soft, about 30 minutes. Add tomato paste and cook, stirring frequently, until paste begins to fry, 2-3 minutes. Add wine and cook until alcohol evaporates, 1-2 minutes. Add water. Increase heat to high and bring to a boil. Cover, reduce heat to medium, and simmer until liquid reduces by one-third, about 45 minutes. Add chickpeas to pot and warm through, 5-8 minutes. Add spinach and cook until wilted, about 5 minutes. Discard bay leaf. Season stew to taste with salt and pepper. Serve in soup bowls; drizzle each bowl with some of the remaining 1/4 cup oil. Enjoy! Serves: 4-6 Preparation time: 1.5 hours Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.