Check out the fantastic new blog by JFA member Meagen Hugel – from lessons on how to pick nice and ripe fruits, to colorful new recipes, Vegan Food Addict is a great resource for everyone!
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1lb. tofu
1 tbsp Sweet chili sauce (Mae Ploy)
2 tsp Sweet n Sour sauce (La Choy)
Soy Sauce
Vegetable Oil
1.) First, drain the tofu. To do this, take it out of packaging, place some towels or paper towels underneath the tofu on a plate, place a towel on top, and add a heavy object on top of that. Not so heavy that it totally crushes the tofu, but heavy enough to help accelerate the draining of the tofu.
2.) After about 5-10 minutes of this, take the tofu block out and cut into strips, approximately 0.5″ x 0.5″x 2″.
3.) Heat up a small amount of vegetable oil in the pan, and add the strips. Lightly pour some soy sauce over the strips at this point, and stir them in the pan with the oil and soy sauce for a minute until evenly coated. Add vegetable oil as needed; you don’t want the pan to look dry, but don’t want the strips to be swimming in oil either.
4.) Cook on medium-high heat, making sure to flip over tofu strips to ensure even cooking. Once you have a nice crispy outer shell (about 10-15 minutes), add the two sauces, stir for a minute to ensure even coating, then turn off heat, and enjoy!
½ cup Veganaise (or other vegan mayonnaise)
2 tablespoons of soymilk or water
1 envelope vegetable soup mix (e.g., Lipton vegetable soup*)
8 oz. (2 cups) elbow macaroni, dry (makes about five cups cooked)
1.) Mix vegan mayonnaise, soymilk/water, and vegetable soup mix.
2.) Let dressing mix chill in the refrigerator for at least four hours, or overnight.
3.) When the salad dressing is ready, cook macaroni according to package directions.
4.) Drain macaroni and rinse well under cold water.
5.) In a large bowl, toss the macaroni and dressing together. If desired, add additional diced vegetables, vegetarian meat substitutes, or vegetarian ‘bacon’ pieces (like Bacos).
*Many vegetable soup mixes are free of animal products, though it’s a good idea to check the ingredients to be sure.
1 8 ounce package of tempeh
¼ cup apple cider vinegar
4 tablespoons soy sauce (or Bragg’s Liquid Aminos)
½ teaspoon liquid smoke
1 teaspoon sugar
fresh cracked pepper to taste
oil for frying
Directions:
1.) Cut tempeh lengthwise into strips no thicker than ¼ inch.
2.)Mix all other ingredients together until sugar is dissolved.
3.) Let the tempeh strips marinate in the liquid for at least an hour.
4.)Heat about a tablespoon of oil in a non-stick skillet or cast iron pan and fry tempeh at medium-high heat until brown on both sides (about 2 minutes per side).
1 c. onions, chopped
1/2 c. chopped green pepper
16 oz can diced tomatoes
15 oz. can black beans, rinsed
15 oz. can kidney beans, rinsed
15 oz. can pinto beans, rinsed
4 oz. shell macaroni
1 tsp oregano
1/2 tsp basil
1/8 tsp pepper
3 oz. salsa (or more to taste)
3 c. water
Directions:
Saute the onions and green pepper in olive oil. Add tomatoes, water and beans and bring to a boil. Add pasta, oregano, basil and pepper and cook 10 mins. Add salsa and heat until it’s warm.
2 tomatoes or 1 can of diced tomatoes
1 green bell pepper, or a combination of other colored bells
1 medium sized onion
2 cans of chili beans in sauce or 2 cans of your choice: kidney, pinto,
or black
1 15 oz. can of tomato sauce, unseasoned
3/4 cup (when sliced) canned or fresh mushrooms
burger-style crumbles (optional)
1/2 teaspoon cumin (Add more or less to taste)
1/2 teaspoon chili powder (add more or less to taste)
dash of cayenne pepper
Directions:
Chop up the onion, mushroom (if not canned), and bell pepper. You can chop them in big chunks, which is preferable because it adds eye appeal and makes the chili hardier. Or you can chop them more finely, it is completely up to you. Sauté those in a big sauce pan with the olive oil.
Once the onions become somewhat soft and translucent, add in diced tomatoes (if using canned, reserve the liquid, if using fresh, seed the tomatoes). Add in tomato sauce and allow the sauce to clean the bottom of the pan, in order to keep all of the great flavors. Turn the burner down to medium or medium-high and let it simmer for a while, to thicken the sauce.
Add in beans, reserving the liquid, and add in crumbles. Stir well and add seasoning, combining them completely into the chili.
Cook it for longer at this point to thicken it, serve it as is, or add the reserved liquid to thin it a bit, it is all personal preference
2 slices whole wheat bread
can of chickpeas
yellow mustard
Veganise mayonnaise
pickle relish
salt, ground pepper, paprika to taste
lettuce and tomato slices, optional
Directions:
Put the chickpeas, mustard, mayonnaise, and pickle relish (or whatever you would typically make meat salads with) in a bowl and mash with a fork into a lumpy consistency (should have texture, not smooth like hummus). Spoon chickpea salad on bread, and top with lettuce and tomato slices. Put other slice of bread on top to close sandwich and slice in half from corner to corner. Yummy… enjoy!
Serves: 2
Preparation time: 5 min
Fiber and iron-rich beans make up this quick and easy salad. The mixture of olive oil, vinegar, and lemon juice gives the dish a tangy flavor without the saturated fat found in creamy dressings. This bean salad also contains selenium, a micro-mineral that protects against free-radical damage and lowers inflammation.
1/2 cup chopped green onions
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 (15.5-ounce) can garbanzo beans, drained
1 (15.5-ounce) can kidney beans, drained
1 (15.5-ounce) can black beans, drained and rinsed
3 tablespoons red wine vinegar
2 tablespoons olive oil
1 teaspoon freshly ground black pepper
1 teaspoon lemon juice
1/2 teaspoon salt
Preparation:
Combine first 6 ingredients in a large bowl. Whisk together vinegar, oil, pepper, juice, and salt; pour over bean mixture, stirring to coat. Cover and chill.
• 1 package large-size vegan flour tortillas (8 to 10)
• ¾ 8oz tub of tofutti cream cheese
• 1 bunch of green onions
• 1 bunch of cilantro
• 1 small container (1 cup) of mild salsa (or 2 or 3 fresh tomatoes)
• 1 small can diced green chilies
• 1 large can of chopped olives (or 2 small cans)
1. Take the cream cheese out of the refrigerator two hours ahead of time.
2. Chop up green onions, the cilantro–half the bunch should be fine–and the tomatoes if using.
3. Cut the edges of each of the tortillas to make them square.
4. Once the cream cheese is soft enough to “manipulate,” add all of the other ingredients except the salsa and mix well. If you’re using salsa instead of fresh tomatoes, drain the juices from it, then add to the mixture.
5. Spread the mixture on each of the large tortillas.
6. Roll up the filled tortillas; add a dab of mixture to each end to finish filling up the roll.
7. Put all of the roll-up tortillas in a plastic container or foil, store in the fridge for several hours.
8. Take the rolled up tortillas from the fridge and slice into “sushi” bite-sized servings. Serve and enjoy!
1 cup all purpose flour
1 cup whole wheat flour
¾ cup warm water
2 and ¼ teaspoons of active dry yeast
1 teaspoon salt
1 tablespoon sugar
¼ cup vegetable oil
1.) In a large bowl, mix together water, yeast, sugar, oil, and salt until the yeast is dissolved.
2.) Let the mixture sit as the yeast activates, about five minutes (you’ll know it’s ready when foam begins to form on the surface).
3.) Add the flour into the mixture and mix together until a dough is formed (if you want a more delicate, “flaky” crust, you’ll want to avoid kneading the dough after it’s formed).
4.) Add a small amount of oil or cooking spray to the surface of the dough to help keep it from drying out as it rises. Cover the bowl with a warm, damp cloth towel and let it sit for about 45 minutes to an hour, or until the dough is nearly double in size.
5.) After the first rising*, punch the dough back down and let it rise again for another 30 minutes.
6.) Preheat oven to 425F.
7.) Cut the dough in half (one half makes one pizza). Since whole wheat dough isn’t very good for hand-tossing, stretch the dough out on the pizza pan as thinly as you like, crimping the edges to keep the sauce from spilling over.
8.) Before adding any toppings, bake the crust for about 3-4 minutes. This will help keep the sauce from soaking into the dough.
9.) Take the par-baked crust out of the oven and add whatever toppings you’d like.
10.) Bake for about 15-20 minutes, or until the edges of the crust are a dark brown.
*This recipe makes enough dough for two pizzas, so if you want to freeze half of the dough to use later, do so after the first rise.
2 pre-made frozen pie crusts*
filling:
1 block extra firm tofu, drained and cut into 1/2-inch cubes
1 ½ cups frozen mixed vegetables
1 teaspoon vegetable oil or margarine
1 small onion, diced
1 ½ cups vegetable broth or vegetarian “chicken” broth, chilled
2 tablespoons cornstarch
½ teaspoon rubbed sage
½ teaspoon garlic powder
½ teaspoon onion powder
salt to taste
potato topping:
2 large potatoes, peeled and thinly sliced
1 teaspoon minced garlic
½ teaspoon rubbed sage
1 teaspoon dried rosemary (or 1 tablespoon fresh)
2 tablespoons vegan margarine
salt and pepper to taste
1.Pre-heat oven to 375F. Mix potato topping ingredients together and spread out on a baking sheet. Bake potatoes for 20-25 minutes, or until edges begin to turn brown. Let cool and set aside.
2.In a nonstick or cast iron skillet, brown tofu cubes with a small amount of oil or cooking spray. Set aside.
3.In a large pot, sauté diced onion in oil or margarine until translucent.
4.Whisk cornstarch into cold vegetable broth until fully dissolved. Mix sage, garlic powder, and onion powder into the broth mixture.
5.Raise heat to medium/medium-high and add broth mixture to the onions, stirring continuously. When a gravy forms, bring heat back down to low.
6.Add frozen vegetables and cooked tofu. Simmer over low heat for ten minutes, stirring occasionally.
7.Pour filling into pie crusts and top pies with a layer of the potato slices.
8.Bake pies in a 400F oven for 35-40 minutes, or until edges of the pie crusts are golden brown. Let stand five minutes before serving.
* Be sure to check for lard or dairy ingredients when purchasing frozen pie crusts, since not all brands are free of animal products. Duck Soup Coop carries vegan (and organic!) frozen pie shells.
1 and ½ cups all purpose flour
2/3 cup sugar
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons cinnamon
1/3 cup vegetable oil
1/3 cup soy yogurt
½ cup water
1 teaspoon vanilla
Directions:
1.) Preheat oven to 375F. In a large bowl, mix flour, sugar, salt, baking powder, and cinnamon. Set aside.
2.) In a small bowl, mix remaining ingredients until well-blended.
3.) Add wet ingredients to dry and mix, making a thick batter.
4.) Spoon batter into cupcake liners, about halfway to the top.
5.) Bake for 20 minutes. Let cool before serving. Makes one dozen medium muffins.
Dough:
2 cups vital wheat gluten flour
2 cups water
¼ cup soy sauce or bragg’s liquid aminos
½ teaspoon garlic powder*
½ teaspoon onion powder
Broth:
2 quarts water
¼ cup soy sauce
spices to taste*
Directions:
1.) Mix together all the ingredients for the dough and knead for at least five minutes.
2.) In a large pot, bring the broth mixture to a boil.
3.) Cook the kneaded dough in the broth at medium-low heat for about 2 hours (it will expand greatly, so be sure to use a large pot).
4.) Let the seitan cool before handling. Squeeze our any excess liquid to get a firmer and more “meat-like” texture.
5.) This basic seitan recipe can be used to replace meat in stir-fries, fajitas, soups, and casseroles. The seitan can also be braised in sauce and served over rice, potatoes, or pasta.
*spices can vary depending on the dish you plan on making with the seitan. For example, cumin would work well with Mexican dishes, while ground ginger would work well in Asian dishes.
1 lb. firm tofu
1/4 cup vegan milk
1 tsp dried oregano
3 tsp dried basil
1 tsp salt
2 Tbs lemon juice
4 garlic cloves, minced
1 small onion, chopped
2 cups fresh spinach, chopped
4-6 cups tomato sauce
cooked lasagna noodles
2 cups vegan cheese, grated (optional)
Directions:
Preheat oven to 350. With a blender or food processor, blend the tofu, milk, oregano, basil, salt, lemon juice, garlic and onion together until mixture achieves the consistency of cottage cheese. If the mixture is too thick, add a little water. Stir in the spinach and set aside.
Cover the bottom of a lasagna pan with a thin layer of tomato sauce, then place a layer of noodles on top. Sprinkle with half the tofu mixture and 1/2 cup “cheese”. Cover this with another layer of noodles, then sauce.
Sprinkle with remaining tofu mixture, another 1/2 cup “cheese”, and another layer of sauce. Add one more layer of noodles and cover with remaining sauce.
Top with remaining “cheese”. Bake 30-45 minutes. Remove from oven and let sit for 10 minutes before serving. Makes 4-6 servings.
***Notes:
I use a little extra tofu (about 1.5 lbs). Be liberal with the spinach. For the vegan cheese, I use either the purple Vegan parmesan cheese, which you can find at the co-op, or, as a healthier (and just as tasty) alternative, I used nutritional yeast flakes. Lastly, I add carrots and zucchini to the “cottage cheese” blend, chopping them up before adding them to the blender.
Vegan Cream Cheese Frosting
1/4 c. nonhydrogenated margarine, softened
1/4 c. vegan cream cheese, softened
2 c. confectioners’ sugar
1 teaspoon vanilla
Cream together margarine and cream cheese until just combined. Use a handheld mixer to whip while adding the confectioners sugar in 1/2 c. batches. Mix until smooth and creamy, then mix in the vanilla. Keep tightly covered and refrigerated until ready to use.
Carrot Cake Cupcakes
2/3 c. all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
2/3 c. sugar
1/3 c. vegetable oil
1/3 c. soy yogurt (plain or vanilla)
1 teaspoon vanilla
1 c. finely grated carrots
1/4 c. chopped walnuts
1/4 c. raisins
For Decorating
1/3 cup chopped walnuts
1 recipe of Vegan Cream Cheese Frosting
Directions
1. Preheat oven to 350. Line muffin tin with 12 cupcake liners.
2. In a medium mixing bowl, mix together sugar, vegetable oil, yogurt and vanilla. Sift in the dry ingredients (flour, baking soda, baking powder, salt, spices) and mix until smooth. Fold in carrots, walnuts and raisins.
3. Spray the cupcake liners with nonstick baking spray. Fill the liners two-thirds full. Bake for 26 to 28 minutes, until a toothpick inserted through the center of one comes out clean.
4. Once fully cooled, top generously with cream cheese frosting. Place chopped walnuts on a plate then roll the edges of the cupcakes in the chopped walnut. A raisin in the center is a cute garnish, or if serving immediately sprinkle finely grated carrot in the center.
*From “Vegan Cupcakes Take Over the World”
Ingredients:
• 2-3 – medium onions (chopped)
• [Optional: 4-5 green onions (chopped)]
• 4-5 – cloves of garlic
• 3 – tomatoes (chopped)
• [Optional: I like throw in some pasta sauce (a couple tablespoons) and tomato paste (1 small can) when I add the tomatoes]
• 1 box/bag – soy crumbles
• 6-8 – medium Potatoes (peeled and sliced)
• 1 can – sliced carrots
• 1 can – peas
• 1 can – chick peas/garbanzo beans
• 2-4 cups veggie broth
Spices:
• 1.5 tsp of the following:
*Ground red pepper
*Ground cumin
*Ground curry powder
*Salt
• 1 tsp of the following:
*Ground coriander
*Ground ginger
*Ground black pepper
• ¼ tsp of:
*Turmeric
Instructions:
1. Chop and sauté onions in 2-3 tbs of olive oil or Smart Balance Flax (the FLAX version is vegan).
2. While onions cook, mix all spices together in a bowl. Get a pot warming on low heat. Get soy crumbles out of fridge so they warm up a bit.
3. Chop garlic and add to onions. Cook until lightly browned, being careful not to overcook.
4. Once onions and garlic are browned, lower heat. Add spices and ¼ cup veggie broth. Cook down to a paste.
5. Transfer mixture to that pre-warmed pot. Add some veggie broth, olive oil, or Smart Balance to avoid burning/sticking.
6. Chop and add tomatoes (and tomato paste/pasta sauce if using) to pot. Mix with onion mixture and cook on medium heat, stirring occasionally, for about 10-15 minutes. If it bubbles excessively add some veggie broth or lower heat.
7. While the tomatoes are cooking, brown soy crumbles. I cook in olive oil and Smart Balance, adding more as the crumbles absorb it – try to keep it not wet but not dry. Cook until they start to darken, then add to pot, mixing well.
8. Peel and chop potatoes, while this cooks. (I like to microwave the chopped potatoes to dry them out a bit before adding to pot). Add to pot.
9. Drain peas, garbanzos, carrots if using canned. Add to pot.
10. Add enough veggie broth to cover mixture. Bring to boil, then cover and reduce heat to simmer.
11. Cook for about an hour, stirring occasionally. (It might take longer, depending on how your potatoes are doing).
Other notes:
*I like to add dashes of spices (especially black pepper), in addition to the amounts listed, at various stages of the cooking process. Not necessary but if you like extra-heat, go ahead! (I do this with the Smart Balance too.)
*If it looks too watery during the simmering stage at the end, cook for a while uncovered, or hang the lid off the pot just ever so slightly so some steam escapes.
2 medium eggplants
2 tsps curry powder
1 tsp ground coriander seed
1 tsp garam masala
1 tsp whole cumin seeds
1 cup frozen peas
1 medium onion, finely diced.
2 teaspoons crushed garlic
¼ bunch of chopped cilantro
¼ cup plain soy yogurt
1 jalapeño, seeded
1 (14.5 oz.) can diced tomatoes
3 tablespoons vegetable oil
1 tablespoon vegan margarine (like Earth Balance)
salt to taste
Directions:
1.) Preheat oven to 425F°. Roast the eggplants whole for 45 minutes, turning the eggplants every 15 minutes.
2.) When the eggplants are cool enough to handle, peel the skins from the eggplants and discard along with the stems/tips.
3.) In a large bowl, mash the cooked eggplant. Set aside.
4.) In a blender or food processor, blend the canned tomatoes and the jalapeño. Set aside.
5.) In a large pot, cook the onions in the vegetable oil over low heat until onions are translucent.
6.) Turn heat up to medium-high and add cumin seeds. Let fry for two to three minutes.
7.) Add garlic. Let cook an additional minute.
8.) Add the tomato/pepper puree, mashed eggplant, coriander powder, and curry powder. Reduce heat again to low, and cover pot.
9.) Simmer over low heat for 20 minutes, stirring occasionally. Add peas and simmer an additional ten minutes.
10.) Add the garam masala, vegan margarine, soy yogurt and mix until margarine is melted. Remove from heat and add cilantro. Salt to taste.
11.) Serve with rice or naan.
1 and ½ cups vital wheat gluten
1 tablespoon salt*
1 tablespoon garlic powder
1 teaspoon ground black pepper
1 teaspoon onion powder
1 cup cold water
¼ cup white vinegar
¼ cup vegetable oil
1 teaspoon liquid smoke
Directions:
1.) Preheat oven to 375F. In a medium/large bowl, mix wheat gluten, salt, and spices. Set aside.
2.) In a small bowl, mix water, vinegar, oil, and liquid smoke.
3.) Add wet ingredients to dry and mix until a dough is formed.
4.) Knead dough for five minutes.
5.) Cut dough in half. Wrap each half tightly in a sheet of aluminum foil, forming a log shape (similar to folding a burrito).
6.) Place the wrapped dough in a deep baking dish filled halfway with water.
7.) Bake the seitan rolls for 1 and ½ hours, turning them halfway through cooking.
8.) Allow to cool before handling. Remove seitan from foil and store in the refrigerator. The seitan will get firmer as it settles and cools.
9.) Slice thinly and use in sandwiches or as a pizza topping. Makes two “salami” sausages.
*Feel free to significantly reduce the amount of salt; the seitan will still taste great, it’ll just be less like deli salami.
Ingredients:
3 cups of prepared seitan, cut into bite-sized pieces*
2 large bell peppers, chopped
2 large onions, halved and sliced into thick strips
2 cloves garlic, minced
2 tablespoons vegetable or peanut oil
1 jar of prepared sweet & sour sauce
1 ½ cups all purpose flour
¼ cup corn starch
1 cup cold water
1 teaspoon salt
oil for frying
Directions:
1.) In a deep-fryer or in a deep pan, bring enough oil for deep-frying to about 350 degrees. Preheat over to 400 degrees. In large bowl, mix flour, salt, and cornstarch. Add cold water to flour mixture (the batter should be about the consistency of pancake batter, though a bit thicker).
2.) Mix the cut seitan into the batter and mix well. Make sure the seitan pieces are well-covered in batter.
3.) Doing small batches at a time (no more than ten or twelve pieces), carefully drop battered seitan into the hot oil. Fry until the batter begins to brown (about a minute on each side), then transfer to a large baking dish. Once all the seitan has been fried, bake it for about fifteen to twenty mintues, flipping at least once.
4.) While seitan is baking, bring two tablespoons of oil to medium high heat in a wok or large frying pan. Add the onions and fry until translucent, then add the bell peppers and garlic and fry for about two to three minutes more.
5.) Mix the seitan and vegetables together with one jar of sweet and sour sauce. Serve over noodles or rice.
*Pre-made seitan is available at Duck Soup Coop, or you can make it with the recipe for “Basic Seitan” (see under “Intermediate” recipe tab)
Ingredients:
about 12-15 medium-sized fresh jalapeños
1-and-a-half packages of Tofutti cream cheese
1 cup of soymilk (for coating)
all-purpose flour (for coating)
panko breadcrumbs
spices (add to taste) for filling and breading: garlic powder, onion
powder,
ground black pepper, cumin, oregano
kosher salt
oil for frying
optional: shred a third of a brick of Vegan Gourmet
cheddar cheese OR two or three slices of Tofutti
American cheese slices, chopped into small pieces
Directions:
1.) Let cream cheese soften at room temperature while preparing the jalapeños.
2.) Note: You’ll want to wear gloves while slicing and seeding the jalapeños. Cut the stems off the peppers and cut the pepper down the center. Scoop out the seeds and veins with a small spoon. Repeat with the rest of the peppers.
3.) Mix together spices with the cream cheese. About a teaspoon of garlic and onion, half a teaspoon of oregano and kosher salt, and a quarter teaspoon of cumin and ground black pepper should suffice, but season according to your tastes. Mix in the vegan cheddar/American cheese if desired.
4.) Spoon enough cream cheese filling into each jalapeño half to fill up to the edges.
5.) Sprinkle flour on the filled peppers, filling side up.
6.) Prepare three bowls to assemble the breading: one with soymilk, one with flour, and one with the panko breadcrumbs (season the breadcrumbs with the sames spices as the cream cheese filling)
7.) One at a time, dip the pepper halves into the soymilk and dredge in the flour; dip the popper into the soymilk again and finally roll around in the breadcrumbs until well coated.
8.) Pre-heat oven to 400 degrees. Once all the poppers are breaded, fry them briefly (about a minute per side) in a medium-hot pan filled with about a quarter inch of oil. Olive (regular, not extra virgin) and avocado oils are best, but any vegetable oil will work.
9.) Place fried poppers, filling side up, on a baking sheet and bake in pre-heated oven for about 10 to 15 minutes.
10.) Let cool for at least ten minutes before serving. Transfer the poppers to a paper towel to let some of the excess oil soak off.