ORANGE/BANANA SMOOTHIE
TOFU SCRAMBLE
VEGETABLE/TVP SCRAMBLE
MOCK SAUSAGE TVP
GRILLED AVOCADO SANDWICH
DLT's
HEARTY VEGETABLE SOUP
THE BEST CHILI EVER!
CONFETTI PEPPER STIR FRY
SHIITAKE STEW
ROASTED ROOT VEGETABLES
GARLIC-MUSHROOM GREEN BEANS
BROCCOLI/RICE "CHEEZE" CASSEROLE
MY OWN VERSION OF RISOTTO
LEMON POTATO-LENTIL CURRY
THAI CHICKPEA CURRY
SUSHI
ASIAN COLESLAW
LIME/THYME POTATO SALAD
BARBEQUE SAUCE
DORADOS
GUACAMOLÉ
NAVY BEAN SOUP
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ORANGE/BANANA SMOOTHIE
1/4 container of frozen orange juice concentrate
1 1/2 frozen bananas*
1/4 container of firm Mori Nu silken tofu (I use lite)
3 cups rice or soy milk
1 tsp. vanilla
1 TBS. flaxseed (optional)
1 TBS. wheat germ (optional)
1 TBS. hemp seed (optional)
Put the flaxseed and rice/soy milk in the blender and start the process of grinding. Once you're satisfied with the grind, dump in the oj concentrate, frozen bananas (kinda broken up) the tofu, and vanilla. Blend until smooth. You can add some barley green juice if you like. Makes 4 cups.
*peel your bananas and wrap in cellophane before freezing
TOFU SCRAMBLE
1 container frozen, thawed and pressed tofu, crumbled
1 Tbs. light olive oil
1 small to medium yellow onion chopped
1 largish carrot finely chopped
1 green bell pepper chopped
1 cup of sliced button mushrooms
1/2 tsp. tumeric
2 TBS. nutritional yeast
Sea Salt and pepper to taste
Sauteé the onion, carrot and peppers in oil until the onions begin to get transluscent. Add mushrooms and continue sauteéing until the onions and peppers begin to brown on the edges. Add a few dashes of tamari and stir around to coat everything. Add the crumbled tofu and stir around. Add the tumeric, nutritional yeast, salt and pepper and stir around more (be careful with the salt, as the tamari is salty also). Serve!
VEGETABLE/MOCK SAUSAGE TVP SCRAMBLE (VARIATION on the above)
5 potatoes scrubbed and diced
2 carrots scrubbed and finely chopped (almost minced)
1 large yellow onion diced
1 green pepper diced
1 cup of sliced button mushrooms sprinkled with a bit of shoyu or tamari
2-3 TBS. olive oil
1/2 teaspoon tumeric
2 tablespoons nutritional yeast
Heat oil in your skillet and throw all your veggies in to cook. Turn/stir everything fairly often so you get even browning and doneness of veggies. As they get done, sprinkle on half the tumeric and half the nutritional yeast just to barely cover and toss (this keeps it from clumping). Sprinkle the remaining tumeric and nutritional yeast and toss again.
MOCK SAUSAGE TVP (only tons better than sausage)
Okay, so I don't have exact measurements for this and I'm sorry, but the next time I make it, I will try to get those figured out, but here is the jest...
2+ Cups of filtered water (enough to cover the TVP chunks)
1/4 Cup of shoyu or tamari
1 tsp. powdered Sage
1 tsp. powdered Thyme
1/8-1/4 tsp. cayenne
2 Cups Dry TVP Chunks
1 TBS. Toasted Sesame Oil
1/2 TBS. Olive Oil
1/2 tsp. garlic granules
sea salt and pepper to taste
Put water, shoyu, sage, thyme, garlic, and cayenne in pot and mix together really well and then put the TVP Chunks in and bring to a boil. If there's not enough liquid to "cover" the TVP, add more water in the beginning. Turn down to simmer and stir frequently until the TVP has absorbed most of the liquid but mostly until it is the right tenderness. Drain. Put oils in skillet and over a medium heat, add the seasoned tvp, stirring occasionally to brown. Add some sprinklings of sage, thyme and garlic until the flavor is strong enough.
After you have BOTH of these things finished (the veggies and the sausage) mix them together and serve... It is EXCELLENT!!!!
GRILLED AVOCADO SANDWICHES
1 ripe avocado mashed
2 TBS. of Red Star nutritional yeast flakes
A few dashes of Ume Plum Vinegar
Mix it all together. Spread on your favorite bread slices (should make about four sandwiches). Spread some softened Earth Balance spread on the sandwiches and grilled to golden brown.
DULSE, LETTUCE AND TOMATO SANDWICHES
Dulse
Lettuce
Tomatoes
Vegenaise
Whole Grain Bread
Gently separate and bake your dulse for about 5 minutes at 250°F until crispy (watch or it will burn). Dress your bread with vegenaise, lettuce and tomato slices, then top with your crunchy dulse. Very enjoyable!
NAVY BEAN SOUP
1 LB. Navy Beans, sorted through and rinsed
8 Cups of Filtered Water
1 inch piece of Kombu (optional)
1/3 Cup of Brown Rice
1 Yellow Onion, chopped
1 large or 2 small carrots
2 cloves of garlic pressed or minced
1 rib of celery, chopped
1 TBS. parsley
sea salt to taste at end of cooking
Just throw everything together in the crock pot pot and cook most of the day until the beans are tender.
HEARTY VEGETABLE SOUP
1 package of frozen mixed soup vegetables
1 can of tomato sauce
1 can of pinto beans
1 can of navy or great northern beans
~1/2 cup of brown rice
~1/4 tsp. onion powder (or to taste)
~1/8 tsp. garlic powder (or to taste)
~1/8 tsp. celery salt (or to taste )
enough water to make it as brothy as you like
Just throw everything together in a big pot and stir it up and cook until the veggies are tender. If your crock pot is big enough, it's best done in there.
THE BEST CHILI EVER! (according to Travis)
1 can of red kidney beans
1 can of pinto beans
1 can of chickpeas
2 cans of tomato sauce
2 cans of filtered water (rinse out the tomato can with it)
2/3 cup of dry lentils
2/3 cup of brown rice
1 yellow onion, chopped
2 cloves of pressed garlic
1 Tablespoon of cumin
1 teaspoon of cayenne (or to taste)
Put everything in the crockpot and cook on high until the lentils and rice are done (about 4-6 hours)
CONFETTI PEPPER STIR FRY
1 Brick of Tofu (frozen and thawed)*
1 medium Yellow Onion
1 Green Bell Pepper
1 Red Sweet Pepper
1 Orange Sweet Pepper
1 Yellow Sweet Pepper
2 Tbs. Toasted Sesame Oil
2 Tbs. Light Olive Oil
1/4 cup of Tamari
1/2 cup of water
1 TBS. Corn Starch
Toasted Cashews
3 cups of cooked brown rice
Drain and press the tofu. Cube into one inch pieces. Marinate in 50% water and 50% shoyu in the refrigerator overnight (an hour will work, though, if you're in a hurry). Slice your yellow onion into half moons. Slice your peppers in similar fashion. Pour your oils in your skillet or wok. Fry up your tofu then remove. Add your onions and pepper to the oil and fry them. Add a couple handfuls of cashews. Return the fried tofu. Mix together the tamari, water and cornstarch and pour over everything, tossing well until the cornstarch thickens and serve over cooked brown rice with crushed cashews on top.
I have absolutely NO measurements for this but I'll do my best! You can ALWAYS adjust to your own pallate:
SHIITAKE STEW
Cooked chickpeas (a can would be fine)
Cooked Brown Rice (a couple cups)
One diced or half moon, sautee'd yellow onion
bite-sized chunks of Shiitake Mushrooms
~ 2 cups of bite sized chunks Summer Squash (zucchini/yellow crookneck)
1-2 fresh fragrant tomatoes cut into large chunks
Generous amount of Sesame oil
Shoyu/Tamari
Okay, I saute the onion in the sesame oil and then add the Shiitake, squash and when the squash is fork-tender, I finally add the tomatoes. At the VERY end, I toss in the chickpeas just to warm them. I serve over rice and if needed, I add the shoyu at the table.
ROASTED ROOT VEGETABLES
Equal amounts of the following:
-Sweet potatoes
-Regular potatoes
-Carrots
-onion (only one medium)
-Sunflower chokes
You can use ANY root veggies you want! I chunk all of the above up and then put in a big ziplock bag and pour in enough olive oil to coat, a little bit of sea salt, and some rice wine vinegar (just a sprinkling). You can add whatever you like in the way of herbs, but I kinda like it just plain. I put them in a single layer on my stoneware cookie sheet uncovered and roast at 450F for about 45 minutes to an hour, tossing them about every 15 minutes to get an even browning. These disappear immediately, so if you make this, make LOTS!
GARLIC-MUSHROOM GREEN BEANS
1 TBS. olive oil
1 TBS. roasted sesame oil
2 cups of sliced button mushrooms
4 cups of fresh green beans
1-2 cloves of crushed garlic
1 TBS. sesame seeds
Few dashes of Tamari
Heat oils mixed together in a large heavy skillet over high heat. Place dry, sliced mushrooms scattered across the bottom. Do not stir until they start to sear on the first side. Then stir around the mushrooms and add green beans, garlic, and sesame seeds. Cover, but frequently stir until the green beans turn bright green and turn crunchy tender and the garlic and sesame seeds begin to turn golden. Add a few dashes of Tamari and serve.
BROCCOLI/RICE "CHEEZE" CASSEROLE
(these are guesstimates, but several a few people have made this recipe and highly approved)
2 cups white rice
½ tsp. of celery salt or one stalk of celery finely chopped
1½ tsp. onion granules or one small onion finely chopped
½ tsp. garlic granules
2/3 Cup of Red Star Nutritional Yeast Flakes
3 2/3 Cup water
1/3 cup Ume Plum Vinegar to taste
1 Package of frozen chopped broccoli or flourettes, thawed (or equivalent fresh chopped)
2 Tablespoons of Earth Balance or light olive or canola oil (optional)
Put all dry ingredients in a 9X13 casserole dish and mix together. Add the non-dairy milk or water and stir together, and then add the ume plum vinegar, stirring well. Cover and place in the oven at 400°F for an hour. Remove and stir, adding the broccoli, evenly distributing it. Recover and return to the oven for another 30 minutes. (This keeps the broccoli from getting *too* done.) Take out to check for doneness of rice. Return for 15 minute intervals until rice is done.
*The juice of one lemon mixed with a heaping teaspoon of sea salt can be substituted for the ume plum vinegar, but the ume plum vinegar imparts a unique cheese flavor.
MY OWN VERSION OF RISOTTO
1-2 cloves of pressed or minced garlic
1 medium yellow onion diced
2-3 roma tomatoes largely diced
some asparagus or zucchini or broccoli or whatever you like
1 lemon, juiced
½-1 teaspoon of sea salt
½ cups of uncooked brown rice
about a TBS. of olive oil
put your oil and onion in your skillet or wok, cook your onion until tender and then add the garlic and stir around until the garlic is JUST golden (about 1-2 minutes). Add your dry rice and stir around until it turns opaque. Then add your three cups of water, lemon juice, sea salt, and your chunks of zucchini (or whatever). Bring the water to a boil, turn down the fire as low as you can get it and cover and simmer the rice until tender. When the rice is finished cooking, fold/toss in the tomates and serve. SCRUMPTIOUS!!!!
LEMON POTATO-LENTIL CURRY
-4 Potatoes, diced and cooked
-2 cups Cooked orange lentils
-1 diced yellow onion
-2 ribs of diced celery
-1 Lemon, juiced
-Curry Powder
-Cooked brown rice
Okay, I peel and dice (kinda small) the potatoes and put in a pot barely covered with water, with a pinch of sea salt. I dice up the onion and celery and put half of each in with the potatoes to boil. Boil until the potatoes are fork tender. Be careful not to over cook them to mush. If there's any water ABOVE the potatoes, I pour it off until they're just "sitting" in water.
Next, I rinse the lentils and put them in a pot with water, the rest of the onion and celery, again without TOO much water, but you have to keep an eye on these, as they absorb the water and you don't want them to burn. The idea is to not have excess water.
After both the potatoes and lentils are done cooking, I combine the two, folding them together. I add the lemon juice and as much curry as you like (it intensifies as it sits). I spoon this "stuff" over cooked brown rice.
THAI CHICKPEA CURRY
-1-2 Tbs. Olive Oil
-1 medium yellow onion, diced
-2 medium cloves of garlic, pressed
-3 carrots, sliced
-1½ cups of fresh or frozen green beans
-3 cans chickpeas, rinsed and drained
-4 teaspoons curry powder (or to taste)
-1 teaspoon sea salt
-1 can of coconut milk
-Cooked brown rice
Heat olive oil in hot skillet and then add onion and stir around until it just begins to become translucent. Add in the carrots, green beans and pressed garlic and continue to cook over high heat until everything starts to turn golden and slightly brown. At this point pour in your drained chickpeas and stir around just a bit. Sprinkle the curry powder over top of the chickpeas and stir everything around some more to get the curry well distributed. Pour the salt and then the coconut milk over top of everything and continue stirring. Simmer and stir for about five minutes to give the flavors time to meld. Serve over rice.
You can garnish this dish with any combination of the following: sliced banans, shredded coconut, chopped sweet peppers, diced mango, mango chutney, raisins, cashews, sunflower seeds, or pumpkin seeds.
SUSHI
(this recipe needs some specific refining)
Toasted Nori Sheets
Cooked white sushi rice
Various julienned vegetables such as: cucumbers, blanched carrots, avacado, pickled daikon
Ume plum paste
Lay out a nori sheet. Pack the rice onto the entire nori sheet about 1/2 inch thick. Along the middle, spread your ume plum paste (if using), then lay your desired veggies across in a line. Roll the package together and then kinda squeeze it to bind it, once rolled. Cut in the center of the roll, then cut each half in half, and each of those in half again (ending with eight rounds). Serve with Tamari sauce and pickled ginger.
ASIAN COLESLAW
1 pkg of pre-chopped slaw mix
1 pkg of Oriental flavored Ramen Noodles
½ cup of peanuts
Dressing:
1/3 Cup Cider Vinegar
1/3 Cup Soy Sauce
1/3 Cup Tbs Sesame Oil
½ tsp. Oriental 5 spice
~1 tsp. fresh grated ginger or to taste (powder can be substituted)
Throw your coleslaw and peanuts in a bowl. Crunch up your uncooked ramen noodles and mix in with the coleslaw and peanuts. Mix dressing and pour over salad. Toss. Refrigerate for about an hour. Serve.
LIME/THYME POTATO SALAD
adapted from a Better Homes and Gardens Recipe
16 medium potatoes
1 cup grapeseed oil Vegenaise
1 12 oz. container Tofutti Sour Supreme
2½ teaspoons dried thyme
1 Tablespoon Lime Zest
Sea Salt and Fresh Ground Pepper to taste
Scrub potatoes thoroughly and cut into about 1" sized pieces. Boil in salted water until JUST tender. Drain and set aside to start cooling. In large bowl, mix together remaining ingredients. Gently toss potatoes into the dressing. Cover and chill for several hours or overnight before serving.
Note: This was my first attempt at the recipe. Although it's very delicious as is, I plan to make a few variations to it. I'm planning to use fresh lemon thyme instead of the plain dried OR cilantro. I'm also planning on taking out the Sour Supreme (because it is partially hydrogenated) and just replacing with Vegenaise. I also think that lime juice would really bring out the flavor. I'm also contemplating using some scallions.
BARBEQUE SAUCE
This is a tangy, tart recipe that works wonderfully in the crock pot or on the grill
½ Cup melted Earth Balance
2 Tbs. Veganized Worcestershire Sauce
½ cup bottled Barbeque sauce (I used to use Kraft Hickory Smoke and onion)
juice of one lemon OR lime
3 Tbs. vinegar
1 Tbs. Red Hot brand hot sauce (more or less to taste)
salt and pepper to taste
Mix all together well, and you can pour it over anything and then grill.
DORADOS (tastes similar to Doritos)
1 bag of vegan tortilla chips
1/3 cup of nutritional yeast
1 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. paprika
1/4 tsp. citric acid
Put all into a large sealable plastic bag and shake well, but gently to coat. Eat and enjoy!
GUACAMOLÉ
2 Avocados
1 container of Tofutti cream cheese alternative
1/2 tsp. garlic granules
1 lime
1 tsp.-1 TBS. Cilantro (according to your own taste)
Salt to taste
1 Roma Tomato, chopped
1/2 medium red/purple onion, chopped
Slice open the avocados, remove the pit, scoop out the flesh into a bowl. Add the contents of the Tofutti cream cheese and mash together (you can process with a mixer if you prefer). Mix in the garlic powder, cilantro, sea salt and lime juice. Fold in the tomatoes and onion. Cover and let sit in the refrigerator for an hour or overnight so the flavors meld.
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