Author Archives: randy

Quinoa Granola

Notes:

Ingredients:
1 cup whole rolled oats (certified gluten free)
1 cup buckwheat (either groats or uncooked hot cereal mix is fine)
1/3 cup quinoa (I used 1/6 cup each of of red and regular quinoa)
2 T chia seeds
3/4 cup raw almonds, coarsely chopped
1/4 cup raw pumpkin seeds
1/4 cup raw sunflower seeds
1/4 cup raw walnuts, coarsely chopped
1/4 cup shredded coconut
2 tsp cinnamon
1/3 cup dried cranberries
1/3 cup raisins
1/2 cup maple syrup
1/2 cup coconut oil, melted

Directions:
In large mixing bowl, combine dry ingredients (first 4 listed).
Chop nuts and add to the bowl along with seeds and coconut.
Mix well.
Add liquids (melted coconut oil and maple syrup).
Mix.
Spread onto a baking sheet lined with parchment paper.
Bake for 60 minutes at 225 degrees F.
Let it cool and then break apart (you don’t need to actually break it, it crumbles pretty easily if you just brings the ends of the parchment paper together).

Source: Hungry hungry Hippie

Smokey Black Bean Enchiladas

Notes: We both thought these were really good. I used a 12oz box of firm tofu and added a little bit of diced onion and red bell pepper to the mix. Pictured above with home-made baked tortilla chips and guacamole.

Ingredients:
15 ounces extra-firm tofu
15 ounces black beans, drained and rinsed
2 tsp liquid smoke
1 tsp hot sauce
8 whole whole wheat wraps
15 ounces enchilada sauce
1 tsp garlic powder

Directions:
Preheat oven to 350 F. Crumble tofu in a large bowl. Add beans, smoke, garlic and hot sauce and mix together. Spoon filling into 8 tortillas. Fold over, place into an oven-safe dish and pour enchilada sauce over the tortillas. Sprinkle shredded vegan cheddar over top if desired and bake 15-30 minutes; 15-20 minutes for a softer shell and 25-30 for more for crispy shell.

Source: The Happy Herbivore Cookbook

Quiche with Greens

Notes: This was pretty good. Might make again in the future. I used fresh spinach, broccoli and green onions. Served it with a salad.

Ingredients:
1 pound extra-firm tofu
1 tsp onion powder
1 tsp garlic powder
½ tsp turmeric
½ tsp salt
¼ cup nutritional yeast
¼ cup cornstarch
1½ tbsp Dijon mustard
1 tbsp lemon juice
4 cup fresh greens (any), chopped
¼ tsp red pepper flakes

Directions:
Preheat oven to 350 F. Grease a shallow 9″ pie dish and set aside. Combine all ingredients, except greens, in a food processor or strong blender and whiz until smooth and creamy, stopping to break up chunks and scrape the sides as necessary. Mix in the greens and transfer batter to pie dish. Using a spatula, spread the mixture around so it’s even and tight. Bake 30-40 minutes, until golden and the center is not still mushy. Allow to cool at least 10 minutes before slicing (luke warm or room temperature is best for slicing).

Source: The Happy Herbivore Cookbook

Vegan Corn Chowder

Notes: Last time I made this I replaced 2 cups of broth with 1 cup each water and rice milk.

Ingredients:
1 tablespoon Earth Balance or olive oil
1/2 white onion, finely chopped
1 bell pepper, seeded and finely diced
8 small red potatoes, diced
3 carrots, diced
5 tablespoons Better Than Bouillon, No Chicken Base
8 cups vegetable broth
1 cup cashews (soaked overnight in water, if possible)
1/2 cup cornstarch
3 cups fresh or frozen white & yellow corn
salt & pepper to taste

Directions:
Heat a large pot over medium-high heat. Add the olive oil. Toss the diced onion into the pot and cook until softened, about 1-2 minutes. Add the bell pepper, potatoes, and carrots cook for 2-3 minutes, then toss in the Better Than Bouillon and 6 cups of the vegetable broth. Cover and bring to a boil. Cook until the potatoes are softened, about 8-12 minutes then turn the heat to low.

Meanwhile, toss the cashews and 1 cup of broth into your Vitamix or blender and puree completely until creamy. Pour into your pot and stir to combine. Whisk the remaining cup of broth with cornstarch. Stir quickly into your soup, add the corn, then bring the heat back up just until the soup is thickened. Remove from heat. Salt and pepper to taste. Serve topped with piping hot croutons while taking a hot bath in a fur stole.

NUT FREE ALTERNATIVE: Swap half the vegetable broth with soymilk and omit the cashew cream from this recipe.

Source: cheekykitchen.com

Vegan Corn Chowder

P. F. Chang-Like Vegetarian Lettuce Wraps

Notes: These are supposed to be like those served at P.F. Changs. I forgot to cook the cellophane noodles ahead of time so we didn’t include those.

Ingredients:

Servings: 4

Cooking Sauce

1 tablespoon hoisin sauce
1 tablespoon soy sauce
1 tablespoon dry sherry
2 tablespoons oyster sauce
2 tablespoons water
1 teaspoon sesame oil
1 teaspoon sugar
2 teaspoons cornstarch

Marinade

1 teaspoon cornstarch
2 teaspoons dry sherry
2 teaspoons soy sauce
1 teaspoon Chinese chili sauce
2 teaspoons water
1 cup baked tofu, diced
2 tablespoons peanut oil or 2 tablespoons sesame oil, mixed
1 tablespoon sesame oil, mixed
1 teaspoon fresh minced ginger
2 garlic cloves, minced
2 green onions, minced
1/4 large red onion, minced
4 ounces bamboo shoots, diced
4 ounces water chestnuts, diced
1 (8 ounce) package cellophane noodles
1 head iceberg lettuce or 1 bunch green leaf lettuce

Spicy Sauce (Optional)

1 teaspoon rice vinegar
1 teaspoon soy sauce
1 teaspoon dry mustard (e.g., Coleman’s)
1 tablespoon water
1 teaspoon Chinese chili sauce

Directions:

1. Mix the cooking sauce in a bowl and set aside.
2. For the spicy sauce: In small dish, mix the dry mustard and water until smooth. Add remaining ingredients and mix well.
3. In medium bowl, combine sherry, soy sauce, chili sauce, sesame oil, cornstarch, and water. Mix well and stir in tofu. Allow to marinate for 15 minutes.
4. Heat wok or skillet over medium-high heat. Add the mixed oil and stir fry tofu for 2-3 minutes Set aside.
5. Add the ginger, garlic and onion; stir-fry for about a minute. Add bamboo shoots and water chestnuts; stir-fry for another 2 minutes Return tofu to wok/skillet. Add cooking sauce and cook until thickened (about 2 mins).
6. Place prepared cellophane noodles onto a platter. Pour tofu mixture over them and serve with lettuce and spicy sauce.

Faux Deviled Eggs

Notes:

Ingredients:
a dash of black salt
¼ tsp onion powder
¼ tsp garlic powder
¼ cup hummus
6 small red potato
a dash of paprika
a dash of hot sauce (optional)
¼ tsp Dijon mustard

Instructions:
Boil potatoes until fork-tender, then let cool completely. Meanwhile, mix hummus, mustard, garlic and onion together, plus a pinch of black salt, stirring to combine. (Add hot sauce here if you prefer a spicy deviled egg). Taste, adding more Dijon or black salt to taste, then set aside. Once potatoes cool, slice in half long-ways and use a little spoon or melon baller to scoop out a small circle of the potato flesh (this is your “egg”). Spoon hummus mixture into the hole and garnish with paprika or smoked paprika.

Source: The Happy Herbivore.

Carrot (Cup)Cake

Ingredients:
1 1/2 cups whole wheat flour
1/2 cup raw sugar
1 tsp baking powder
1 tsp baking soda
1 1/4 tsp cinnamon
¼ tsp salt
1 whole carrot, shredded
1 1/2 cup unsweetened applesauce
1 8oz can of pineapple drained
1 tsp vanilla extract

Instructions:
Preheat oven to 350 F. Grease a muffin pan or use liners. Mix flour, baking powder, soda, sugar, salt & cinnamon in a medium bowl. In a large bowl mix applesauce, vanilla, pineapple and carrots. Add dry mix to wet mix in 3-4 batches. Stir until combined. Fill muffin pan to the top.
Bake 15-25 minutes or until a toothpick inserted in the center comes out clean.

Cream cheese icing: Whip 1 container Tofutti cream cheese, 1 tsp vanilla extract and 1/2 cup confectioners sugar.