recipes

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From srgarnmeister

 

Caramelized Onion White Pizza

 

Ingredients:

 

your favorite pizza crust recipe (rosemary is a nice addition)

4 cups sliced onions

1 can white beans- cannellini or garbanzo are good

juice of one lemon

1/4 cup tahini

2-3 cloves crushed fresh garlic

salt to taste (if beans are salted, omit)

Directions:

Make your favorite pizza crust recipe. Preheat oven to 400. While the dough is

rising, start to saute the onions over medium-low heat. If you have a good

non-stick pan, no oil is necessary. If not, add a little olive oil. Stirring

every 5 minutes, allow onions to brown and soften. This will take a minimum of

30 minutes. Do not cover, as you want the onions to concentrate in flavor. While

the onions are reducing, process all remaining ingredients in a food processor

until smooth. Press the crust into a pizza pan, prick with a fork a few times to

prevent puffing up, and bake (without toppings) for 8-10 minutes until brown. At

this point your onions should be browned and reduced. Spread the white sauce

onto the crust, and top with the caramelized onions. Slice and devour.

 

Serves: 4

 

Preparation time: about an hour

 

 

 

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From Arj

 

Gelatin-Free Jello

 

Ingredients:

 

20 cups Juice blend (frozen and reconstituted, not from concentrate or powder),

like Pineapple Orange

4 to 6 Tbsp. corn starch (Depending on how firm you want it)

Directions:

Heat the juice blend until it gets reasonably hot on stove. Add the cornstarch

and stir until it is blended. When it thickens to something like jelly put it in

a dish. Refrigerate for 2 to 3 hours or until firm.

 

Serves: 10

 

Preparation time: 2-3 hours

 

 

 

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From Passed down from friend krriddick

 

Mushroom Rice (an Indian recipe)

 

Ingredients:

 

1 c. basmati rice

1 c. water

3/4 lb. mushrooms

1 medium onion

2 Tbsp. canola oil

1/2 tsp. cumin seeds

1/2-inch piece of cinnamon stick

1 bay leaf

2 whole cloves

2 cardamom pods

Salt, to taste

Directions:

Wash rice, then place in the 1 cup of water while preparing rest of ingredients.

Slice mushrooms and onion. Heat the oil over medium heat and add the cumin

seeds, cinnamon stick, bay leaf, cloves, and cardamom pods. Cook for 2 seconds.

Add sliced onions and saute for 8 minutes. Add mushrooms and saute another 5 or

6 minutes. Add the rice with the water and salt, and gently stir. Increase the

heat to high to bring to a boil. Cover, reduce to low and simmer gently for 25

minutes. Remove from heat, let sit for 5 minutes " then " stir. If you don't want

to add the mushrooms, cook the onions for 12 minutes.

 

Serves: 4

 

 

 

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From Emily Wallner (silverbean)

 

Oatmeal Raisin Cookies

 

Ingredients:

 

1/2 cup non-dairy margarine (DO NOT MELT)

1/2 cup firmly packed brown sugar (vegan brand)

1.5 tsp EnerG Egg Replacer

2 tbs water

1/2 tsp vanilla

3/4 cup all-purpose (or whole wheat, etc.) flour

1/2 tsp baking soda

about 1/16 tsp. baking powder

1/4 tsp salt

1.5 cups Cinnamon Apple Quaker Oatmeal (or plain rolled oats)

1/2 cup raisins or other dried fruit

1/4 cup granulated sugar (vegan brand)

Directions:

1. Cream margarine, granulated sugar and brown sugar together in a mixing bowl.

 

2. Add vanilla, egg replacer mixture (mix the EnerG and water listed in

ingredients together in a separate little dish) and dried fruit to the wet

ingredients.

 

3. Add the rest of the ingredients in steps- first the flour, then baking soda

and powder, then salt, then oatmeal. This prevents ingredient overload in the

mixing bowl.

 

4. Add a dash of soy milk if necessary- the batter will be extremely thick and

sticky, but it shouldn't be dry.

 

5. Bake at 350 degree F oven for ten to twelve minutes. The cookies will not

have spread, so you don't have to worry about how far away to space your

cookies.

 

6. Cool one minute on cookie sheet.

 

7. Remove to wire rack and allow cookies to cool.

 

Possible variations: vegan chocolate chips, cinnamon, extra vanilla, almond

extract, nuts, etc.

 

Serves: makes 2 dozen

 

Preparation time: About 20 minutes from start to finish

 

 

 

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From vw2kbug

 

Power Morning Smoothie

 

Ingredients:

 

2 banana's

5 frozen strawberries

1 peach

1 nectarine

Directions:

Blend until smooth, and sweeten to taste.

 

Enjoy!!

 

Serves: 3

 

Preparation time: 5 Minutes

 

 

 

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From JJ

 

Spaghetti with Peanut Sauce

 

Ingredients:

 

1 pkg whole wheat spaghetti (12 oz)

2 tsp. roasted peanut oil

1 cup carrots grated

1 cup red bell peppers finely diced

1/4 cup cilantro chopped

1/4 cup scallions chopped

Sauce:

1/2 cup natural peanut butter

1/3 cup firm silken tofu

1/4 cup tamari soy sauce

3 Tbsp. fresh lime juice

2 Tbsp. brown sugar

1-3 cloves garlic minced

Directions:

Prepare whole wheat pasta according to package directions. Drain and rinse with

cold running water. Transfer to large bowl, drizzle with roasted peanut oil and

toss to coat.

 

Make Dressing using either a blender or a food processor. combine peanut butter,

tofu, soy sauce, lime juice, brown sugar and minced garlic. Blend until creamy.

 

Add carrots, peppers, cilantro, scallions and dressing to bowl of spaghetti and

toss to coat. Garnish with chopped peanuts and lime wedges.

 

Serve Cold or at room temperature.

 

Serves: 5-6

 

Preparation time: 25 minutes

 

 

 

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From crinklebug

 

Super Salsa Soup

 

Ingredients:

 

12 ripe roma tomatoes, diced

1 quart home canned tomatoes, or 8 fresh beef steak tomatoes and 1-1/2 t. sea

salt

1-2 bunches cilantro, as per your liking

2 ripe limes, rolled

2 sweet onions, previously chopped and soaked in sea salt water for 10+ minutes

jalapenos ;^)

salt and pepper

Directions:

Recipe goes faster if your chopping and dicing are done ahead -- onions are a

must.

 

1.) Rinse and chop 12 roma tomatoes, place in large glass bowl, sprinkle with

salt and pepper.

 

2.) Wash and chop cilantro and add to the glass bowl.

 

3.) Roll both limes and juice over top of romas and cilantro.

 

4.) Drain onions and add to bowl.

 

5.) Rinse and chop jalapenos, add to bowl.

 

6.) In a blender, *puree home canned tomatoes, or your fresh beefsteak tomatoes

and sea salt.

 

7.) Pour tomato puree over all other ingredients in bowl.

 

8.) Stir, salt and pepper to taste.

 

May be served immediately, chilled for up to one hour, or briefly warmed to draw

out the cilantro flavor.

 

* May substitute blended tomatoes with your favorite canned tomato juice, if so,

go easy on the salt! I prefer not as I swear I can taste the tin--even in

bottled tomato juice!

 

** Try adding fresh, crushed garlic, frozen corn, black or garbanzo beans.

 

*** For a thick, delicious, chunky salsa, omit tomato puree.

 

Serves: 4+

 

Preparation time: 15 minutes, maybe

 

 

 

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From crinklebug

 

Sweet, Sour and Salty Sauce For Rice or Veggies

 

Ingredients:

 

1 cup low sodium soy sauce

1/2 cup turbinado (raw sugar)

1/2-1 Tbls. sesame oil

1/2-1 Tbls. crushed red pepper

3/4 cup seasoned rice vinegar

1 bay leaf

Directions:

This sauce is perfect and adaptable--if you prefer more or less of anything,

just add or subtract...and if you're a garlic lover, ADD SOME!!! Make ahead of

time.

 

1.)Put all ingredients in a medium sauce pan.

 

2.)Bring to a boil over medium heat, stirring constantly until sugar dissolves.

 

3.)Set aside, stirring occassionally until rice or veggie dish is done.

 

Spoon this over your favorite steamed rice, noodles or veggies...Enjoy!

Refrigerates well.

 

 

Serves: 6+

 

Preparation time: 5 minutes cook, 15 minutes cooling

 

 

 

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From Christopher Yeats cyeats

 

TVP Vegetarian Burger with Potato

 

Ingredients:

 

1/2 cup of prepared TVP

2 ounces baked or boiled potato

1/4 teaspoon of garlic powder

1/4 teaspoon of onion powder

4 tablespoons of cornflake crumbs, or however much you need to make the pattie

stick together

1/8 teaspoon cayenne pepper

Directions:

Prepare the TVP with flavoured bullion of your choice. Cut the potato into

little pieces. Combine the potato with all of the other ingredients and mix

well. Divide into two patties. Fry the patties in a small amount of oil or

non-stick coating until they are cooked through. They are good served covered

with veg gravy. Mashed potato flakes can be used as a binder instead of the

cornflake crumbs.

 

Serves: 2

 

Preparation time: 20 Minutes

 

 

 

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From lacey

 

Veggie Jambalaya

 

Ingredients:

 

4 large potatoes (or several small ones)

1 can of field peas (or substitute other beans)

1 cup of cooked rice

1 cup of salsa

1/2 cup of onion

oil

Directions:

Chop potatoes into small chunks, season with Cajun seasoning and cook with oil

in large pan. You can add water to speed up the cooking time. When the potatoes

are about halfway cooked, add the onion and half of the salsa. Let the potatoes

cook until soft, then add the field peas. Cook until field peas are heated

through, add the rest of the salsa, and fold in the rice. You can adjust the

heat by using hotter/milder salsa. I live in the south, and Pace Picante is

popular for its " Texas " flavor, so I recommend a less " Mexican " tasting salsa if

you can find it.

 

Serves: 4

 

Preparation time: 30 min