Sunday, December 18, 2011

VEGAN MEATLOAF




Ingredients (makes 8 servings):

Meatloaf:

1 large clove of garlic, minced
1 onion, diced
1 green or red bell pepper, diced
1 C celery, diced
1 C water chestnut, diced
1 C mushrooms, diced
3 Tbsp vegetable or olive oil
2 packages Gimme Lean ground beef substitute
1/2 package Firm Tofu, drained and mashed
1/4 C oatmeal, uncooked
2 slices of bread, crumbled
3 Tbsp ketchup
1 tsp garlic salt
1/2 tsp pepper

Meatloaf Spread:

1/4 C ketchup
1/4 C brown sugar
1/2 tsp dry mustard
1/2 tsp nutmeg


Combine ingredients


Directions:

Pre-heat the oven to 375 degrees.
Sauté the garlic, onion, bell peppers, celery, mushrooms, and water chestnuts in olive oil for a few minutes, until the onions are soft.
In a large bowl, combine the sautéed ingredients with the ground beef substitute, tofu, oatmeal, bread crumbs, ketchup, garlic salt, and pepper. Mix well, using your hands if needed.
Press the mixture into a lightly greased loaf pan. Cover with foil and bake for 30 minutes.
Remove from oven and spread the meatloaf spread over the top of the loaf. Cook, uncovered, for another 15 minutes, or until the top is browned.

HOLIDAY HARVEST




Ingredients (makes 12-15 servings):

8 medium-sized potatoes of different types (russet, Yukon gold, sweet, yam, etc)
1 Kabocha (Japanese winter squash)
2 medium onions
2 cloves of garlic
4-5 Tbsp olive oil
2 Tbsp seasoning salt
1-2 Tbsp pepper
2 Tbsp dried dill
1 tsp garlic salt
1 Tbsp fresh rosemary
A couple strings of fresh rosemary


Directions:

Chop the potatoes into 1.5-2 inch chunks. Cut the kabocha in half, remove the inside seeds, and chop into similar-sized chunks.
Remove the onions’ outer skin, cut into chunks, and separate the onion layers. Smash the cloves of garlic, remove the skin, and mince. Place chopped ingredients into a deep mixing bowl.
Mix the seasoning salt, pepper, dill, rosemary, and garlic salt with olive oil in a small bowl. Pour the seasoning into the deep mixing bowl and use hands to mix everything evenly.
Transfer everything to a greased baking pan. Place the strings of rosemary on top. Bake at 400°F for 45 minutes until crispy and golden.

VEGAN FLAN




Ingredients:

1 qt organic vanilla soymilk
A 5.5 oz package of Royal Flan

Directions:

Cook the soymilk in a saucepan over medium heat for about 5 minutes.
Pour in flan powder (Royal brand preferred). Stir constantly until mixture comes to a boil, then remove from heat and set aside.
Pour caramel sauce into either 1 large or 8 small, heatproof containers. Pour soymilk mixture over sauce. Mixture will thicken as it cools.
Refrigerate 1-3 hours before serving.

Monday, September 19, 2011

VEGAN CHOCOLATE-CHIP COOKIES




Ingredients:

2 C all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 C Earth Balance – vegan butter sticks
1 C dark brown sugar
2 tsp vanilla extract
1 Tbsp vegan sour cream or egg replacer
1/2 C vegan semi-sweet chocolate chips
1/2 C chopped walnuts


Directions:

Preheat oven to 350°F.
In a medium bowl, combine flour, baking soda, and salt. Mix well and set aside.
Beat butter, dark brown sugar, and vanilla in a large bowl at medium speed until creamy. Add sour cream and beat well. Gradually add flour mixture and stir in chocolate chips and walnuts.
Drop batter by rounded tablespoons onto an ungreased cookie sheet. Bake 20 minutes or until golden brown.

Sunday, August 7, 2011

RAINBOW TOFU



Ingredients:

1 Tbsp chopped ginger
2 Tbsp chopped onion
5 Tbsp grapeseed oil
16 oz extra firm tofu
8 oz broccoli
3/4 C chopped green pepper
3/4 C chopped red sweet pepper
3/4 C baked pumpkin
3/4 C of mushroom


Sauce:

Mix ingredients together
3 Tbsp sauce
1 1/2 tsp sugar
1/2 tsp mushroom powder
1/2 tsp black vinegar
2 Tbsp water
2 tsp tapioca starch
1 tsp sesame oil


Directions:

1.Cut tofu into rectangular pieces [roughly 2x4 in, 1/2” thick]. Marinate with sea salt, black pepper, and garlic powder for at least 1/2 hour.
2.Cook broccoli in boiling water with a pinch of salt for 1-2 minutes. Drain the broccoli and rinse with cold water to maintain its green color.
3.Heat 3 Tbsp oil in a frying pan and pan fry the tofu pieces until golden brown. Place aside and cover to keep warm.
4.Pour 2 Tbsp oil in the same pan and fry ginger and onion until fragrant. Add red sweet pepper and 2 Tbsp water, then cover with lid for 1 minutes. Add green pepper and cover for another minute. Lastly, add mushroom and baked pumpkin. Cover for a minute or until soft.
5.Pour sauce over vegetables in frying pan. Stir 1/2 minute or until it thickens.
6.Plate the broccoli and tofu. Arrange broccoli between each tofu. Pour the vegetable mixture over the tofu and broccoli and serve.

Saturday, June 11, 2011

SPICY BURRITO




Ingredients (makes 6 burritos):

6 large tortillas
8 oz. package of mushrooms
2 bell peppers
1 C corn
1 head of Romaine lettuce
1 package of Soyrizo (soy chorizo)
vegan mayonnaise
2 cloves of garlic
2 Tbsp oil
1 jalapeño pepper (optional)


Salsa:

2 tomatoes
1 onion
A bundle of cilantro

Dice all ingredients. Set aside ¼ of the onion. Mix everything else together. Add salt, black pepper, and lemon juice to taste.


Directions:

1.Prepare the vegetables: chop the mushrooms, bell peppers. Mince the garlic and optional jalapeño pepper.
2.Heat the 2 Tbsp of oil in a medium to large frying pan.
3.Sauté 1 Tbsp of onion, then add garlic and sauté over medium heat until fragrant.
4.Add the mushrooms and sauté.
5.Add the Soyrizo and corn. Cook for roughly 5 minutes over medium heat.
6.Toss in the bell peppers and cook for 1-2 minutes.
7.Heat another pan over medium heat. Warm each tortilla in the pan until the tortilla is hot and lightly blistered.
8.Wrap each tortilla with the soy chorizo mixture, lettuce, salsa, and vegan mayonnaise. The burrito is ready to serve.

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