Category Archives: Cooking & Recipes

Linguine and Creamy Alfredo Sauce

Notes: We both liked this. I used a little less nutritional least. We served it along side spinach and artichoke hearts.

Ingredients:
1 package Silken Lite firm tofu
2 cups unsweetened soy milk
¼ cup nutritional yeast flakes
¼ cup raw cashews
1 tablespoon onion powder
½ teaspoon garlic powder
¾ teaspoon sea salt
½ teaspoon white pepper
1 white onion, diced
1 tablespoon fresh parsley, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon fresh basil, chopped
¼ cup water
¼ cup white cooking wine
¼ cup whole wheat flour
16 ounces whole grain linguine, cooked

Directions:
Blend all the ingredients from the tofu to the pepper until smooth. Sauté the onion with the herbs and water in a saucepan over medium heat until translucent and all the liquid has evaporated. Be careful not to brown the onion during this step”

Pour in the wine, swirling it around in the pan to absorb the heat until it begins to sizzle. Add the blended ingredients to the wine and onions, continuously whisking the sauce.
When a gentle bubbling starts, gradually add the flour and continue to whisk until the sauce has thickened. Remove from heat. The sauce will be frothy at this point. Continue whisking for 1 minute, or until the sauce has settled and is smooth and thick. Ladle over the pasta.
Variation:
Add artichoke hearts and mushrooms to the sauce.

Source: The Engine 2 Diet book

Vegan Omelette

Notes: We both thought this was pretty good. I think it will be even better once I perfect cooking it. The first one stuck to the pan and the second one didn’t cook long enough. We made them sans the mushrooms and spinach and added vegan cheddar cheese.

Ingredients:
Omelet Filling
8 ounces mushrooms, sliced
½ onion, diced
1 red bell pepper, sliced into strips
1 cup baby spinach leaves

Omelet
12 ounces Silken Lite Firm tofu
2 tablespoons soy milk
2 tablespoons nutritional yeast
2 tablespoons Ener-G egg replacer
2 teaspoons Bragg Liquid Aminos
1 tablespoon vital wheat gluten
¼ teaspoon onion powder
¼ teaspoon turmeric
Salsa to taste (see page 240)
Fresh fruit

Directions:
For Omelet Filling:
Sauté the mushrooms and onion in a large, sprayed skillet over high heat for 5–7 minutes or until the mushroom liquid is mostly gone. Remove to a bowl and return the skillet to the heat. Toss the bell pepper strips in skillet for 3 minutes until they begin to brown slightly. Remove from heat and set aside.
For Omelet:
Blend together all ingredients until smooth. Spray a large nonstick skillet and pour half of the batter into the center, using a spoon to spread it out thinly over the bottom of the skillet. Turn the heat to medium. Cover and cook for 8 minutes, then place half of the cooked mushrooms, onions, bell pepper strips, and spinach in a line down the center of the omelet. Use a spatula to flip both sides over the veggies, cover and cook an additional 2 minutes. Remove from heat and gently shake the skillet from side to side a couple of times to loosen the omelet. Carefully slide the omelet onto a plate. Repeat with the second half of the batter. Serve immediately with salsa and a side of fresh fruit.

Source: unknown.

Broiled Tofu And Snow Peas

Notes: We both really like this. Serves 2.

Ingredients:
12 ounce package of firm tofu, drained
2 teaspoons soy sauce
1 1/2 teaspoons agave nectar
1/2 teaspoon sesame oil
2 cups snow peas
1 scallion, thinly sliced
1/2 tablespoon chile oil
1 cup cooked white or brown rice, for serving

Directions:
Heat broiler, with rack in top position. Cut tofu into cubes. Coat cubes with Braggs liquid aminos. Broil for 20 minutes turning cubes after 10.
In a small bowl stir together soy sauce, agave nectar, and sesame oil.
Heat wok on high with chile oil. Stir in snow peas and scallion and cook for a couple of minutes. Add liquid mixture and cook for a couple more minutes. Then add broiled tofu and cook for a couple more minutes.

Source:

Cranberry Wasabi Trail Mix

Notes: This is really good. I added a little more cranberries and wasabi peas than what’s listed. The only other thing I’d do different is make a double batch :-)

Ingredients:
15 ounces chickpeas, drained and rinsed
⅓ cup dried cranberries
⅓ cup wasabi peas

Directions:
Preheat oven to 300 F. Line a cookie sheet with parchment paper and set aside. Drain and rinse chickpeas, patting dry with a clean cloth to remove excess moisture. Transfer chickpeas to baking sheet, arranging them in a single-layer. Spray with cooking spray, shake tray so chickpeas turn over and spray again. Repeat as necessary until all the chickpeas are well coated. Baked 40-60 minutes, until chickpeas are a deep golden and crunchy. After 25 minutes of baking, generously sprinkle with fine sea salt, shake chickpeas and sprinkle again. Continue to bake. Once baked allow to cool then mix with wasabi peas and dried cranberries as desired.

Source: The Happy Herbivore Cookbook

Southwest Zucchini Pie

Notes: We both thought this was pretty good. Also pretty spicy. Out first experience with vegan cheddar cheese. Not knowing if we’d like it or not I only put it on half the casserole while baking. We ate the half that had the cheese so I sprinkled vegan Cheddar on a piece that didn’t have it for this photo.

Ingredients:
2 cups zucchini, diced
1 cup corn, frozen
1 whole onion, diced
3 whole garlic cloves, minced
½ tsp oregano or majarom
¼ tsp turmeric
1½ tsp chipotle powder
4 ounces green chiles, diced
12 ounces mori-nu tofu, extra firm
1 tbsp plant-based milk
½ cup whole wheat pastry flour
½ cup cornmeal
¼ cup nutritional yeast
½ cup plant-based milk
2 tbsp cornstarch
¼ cup vegan cheddar cheese

Directions:
Preheat oven to 375 F. Spray 9×9″ pan and set aside. Saute onions in a 1/3 cup water over high heat. After 2 minutes, add garlic. After 2 more minutes, add spices and chilis. Stir to coat and cook until water has evaporated and set aside. Whisk non-dairy milk and cornstarch together and set aside. Blend tofu with 1 tbsp non-dairy milk until smooth. Combine all ingredients in a large bowl and stir to combine evenly. Transfer mixture to pan, spreading it evenly. Top with vegan cheddar cheese if desired and bake 20-30 minutes or until center is cooked and the top is crisp.

Source: The Happy Herbivore Cookbook

Curried Vegetable Stir-Fry

Notes: This was better than we were expecting. How could you not like something with so much color and texture? I’m sure I’ll make it again. I served it with whole grain Couscous.

Directions:
1 large onion, chopped
2 teaspoons curry powder
1/8 teaspoon cayenne pepper
2 cups low-sodium vegetable broth or water
1 large sweet potato, unpeeled and diced
3–4 cups green cabbage, thinly sliced
1 (15-ounce) can chick peas, rinsed and drained
4 tablespoons raisins
1–2 tablespoons fresh ginger, chopped
4 cloves garlic, chopped
½–1 cup cilantro, chopped
1–3 cups spinach

Ingredients:
Stir-fry the onions, curry powder, and cayenne pepper in a large wok for about 5–7 minutes, until the onion begins to brown. Add vegetable broth or water as necessary. Add the sweet potato, cabbage, chickpeas, raisins, ginger, and garlic and stir-fry for about 4 minutes more. Add the rest of the broth, reduce heat to low, and cover and cook, stirring occasionally, for 10 minutes or until vegetables are soft.
Add the cilantro and spinach and stir to allow spinach to wilt then serve over brown rice.
Source: unknown.

Vegan Mushroom Stroganoff

Notes: We both liked this quite a bit better than a previous recipe we tried. Served it atop brown rice and along side stir fried snow peas with garlic. I’d probably serve it over noodles next time.

Ingredients:
· 2 tbsp earth balance (or olive oil)
· 2 8 oz. containers of sliced organic mushrooms
· 3/4 cup low sodium organic vegetable broth
· 3 tbsp brown rice vinegar
· 3 tbsp oat flour
· 3 tbsp nutritional yeast
· 3 tbsp plain almond milk
· 1 tbsp stone ground dijon mustard
· 1/2 tbsp onion powder
· salt & pepper (to taste)

Instructions:
· Add Earth Balance (or olive oil) to pan, heat until it’s melted, and add mushrooms.
· Place lid on pan and let mushrooms saute (on medium high heat) tossing occasionally until they start to get uniformly soft.
· Once they’re bronzed and tender, add vegetable broth and vinegar and cook without lid until liquid is bubbling.
· Add the rest of the ingredients (oat flour through onion powder) and cook for another few minutes. Season with salt & pepper as you want.
· Serve over a bed of quinoa or brown rice. Enjoy!

Source: Hungry Hungry Hippie

Baked Vegan Corndogs

Notes: These were just ok. Kind of difficult getting the batter on the dogs.

Ingredients:
6 whole tofu dogs
⅔ cup cornmeal
⅓ cup whole wheat pastry flour
1 tsp baking powder
½ tsp salt
¼ tsp paprika
¼ tsp dry mustard (powder)
a dash of garlic powder
a dash of onion powder
¼ tsp black pepper
1 tsp ener-g-egg replacer
⅔ cup plant-based milk
1 tbsp raw sugar

Directions:
Preheat oven to 450 F. Grease a cookie sheet or line with parchment paper and set aside. Mix cornmeal, flour, baking powder, salt, spices, pepper, ener-g-egg replacer, 1/3 cup non-dairy milk and sugar together in a medium bowl. Slowly add additional non-dairy milk until the mixture is wet and can be worked with. However, be careful it’s not too soupy or dry and doughy. Stir gently for 30 seconds. For mini-corndogs, cut the tofu dogs into 3 equal pieces, or the size that fits your Twinkie pan. Dip each tofu dog into the cornmeal mixture, making sure its evenly coated. Then place on the prepared cookie sheet, moving the coating around as necessary to ensure it’s evenly coated. If using a Twinkie pan, pour a little mixture to line the bottom of the insert, add the dog, then add more batter over top until it’s covered. Repeat. Bake for 10-15 minutes until golden and a little crisp.

Source: The Happy Herbivore Cookbook