Tag Archives: vegan

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

Smashed Sweet Potato Burrito

Notes:

Ingredients:
4 whole whole wheat wraps
1 whole sweet potato, mashed
1 cup brown rice, cooked
10 ounces spinach, frozen
1 cup black beans, cooked
¼ tsp cinnamon
¼ tsp cumin
¼ tsp garlic powder
¼ tsp onion powder

Directions:
Cook spinach according to directions, pressing out any excess water once fully cooked. Sprinkle spinach with garlic powder and salt and set aside. Sprinkle cumin, onion powder and garlic powder over black beans, stirring to evenly coat beans with spices and set aside. Sprinkle mashed sweet potato with cinnamon and stir to combine. Then combine sweet potato mixture, spinach mixture, grains and black beans in a large bowl, stirring to evenly incorporate, and scoop mixture into the center of the shell. Drizzle with hot sauce if desired.

Source: The Happy Herbivore Cookbook

Whole Wheat Tortillas

Notes:

Ingredients:
3 C Whole Wheat flour
2 tsp baking powder
3/4 tsp salt
1 C warm water

Directions:
Stir together flour, baking powder and salt.

Gradually stir in enough warm water to form a crumbly dough; then work dough with your hands until it holds together.
Turn out onto a board and knead until smooth.

Divide into 12 pieces and shape each into a smooth ball. Cover lightly with plastic film and let rest about 15 minutes.

For each tortilla, flatten one ball into a 4 or 5-inch patty, then roll into a 9-inch round, rolling from center to edges.
Turn tortilla often, stretching dough as you carefully peel it off board. Make sure these
are PAPER thin, the thinner, the better!

As each tortilla is shaped, place on preheated, dry, heavy griddle or heavy wide frying pan over medium-high heat. On a preheated electric griddle set at medium-high heat or about 375 degrees.

Almost immediately, tiny blisters should appear. Turn tortilla and immediately start pressing a wide spatula directly on top of it– press
gently but firmly all over the top. Blisters will form over most of surface as you press.

Turn tortilla and press all over other side until
blisters turn a golden brown; tortilla should remain soft. If tortillas stick or brown too quickly, reduce heat.

Stack tortillas as cooked inside a folded cloth towel within a plastic bag; close bag and let tortillas steam and soften until all are cooked.

Serve tortillas as soon as they are soft; or cool, remove from bag, wrap in foil, and refrigerate or fressze. Makes 1 dozen 9-inch flour tortillas.

Number of Servings: 12

Eggless Salad

Notes:

Ingredients:
12 ounces extra-firm tofu
1 tbsp low sodium soy sauce
1 whole celery stalks, minced
1¼ tbsp nutritional yeast
1½ tbsp Dijon mustard
2 tbsp relish (dill pickle)
½ tsp turmeric
¼ tsp mild curry powder
¼ tsp garlic powder
¼ tsp onion powder
½ tsp black salt
2 tbsp vegan mayo (fat-free)

Directions:
If using firm tofu, press for at least 20 minutes. Give exrta-firm tofu a good squeeze before starting. Crumble tofu into a large mixing bowl. Add remaining ingredients and stir until well combined. Let set for a few minutes (this allows the flavor to merge but also enhances the yellow coloring). Stir again. Taste, adjusting spices as necessary. Add black pepper to taste and serve.

Source: The Happy Herbivore Cookbook

German Potato Salad

Notes:

Ingredients:
3 whole potatoes (small)
1 whole onion, diced
¼ tsp dry mustard (spice)
¼ cup white vinegar
2 tbsp water
1¼ tbsp agave nectar
1 tbsp whole wheat pastry flour
1 tsp Dijon mustard
a dash of nutritional yeast
¼ cup vegan bacon bits
1 bunch green onions, chopped
⅛ tsp black pepper
½ tsp salt

Directions:
Steam or boil potatoes until just fork tender. Meanwhile, line a skillet with a thin layer of water and cook onions until soft and translucent. Once onions are cooked, sprinkle dry mustard over top, stirring to incorporate, and set aside. Whisk vinegar, water, agave nectar, flour, nutritional yeast and Dijon mustard together in a measuring cup. Add 1/2 to 1 tsp salt and black pepper, or to taste, and set aside. (You can also add a little more agave if you don’t want a strong vinegar flavor.) Once potatoes are cooked, run under cool water for a few seconds so they are safe to handle, but still warm. Gently remove skins. Cube potatoes; you should have approximately 3 cups of cubed potatoes. In a mixing bowl, toss potatoes with onion mixture. Re-whisk vinegar mixture, and pour over potatoes, stirring to combine. Add the majority of the bacon bits, reserving about 1 tbsp to sprinkle over top, and mix again. Let the mixture rest for 10 to 20 minutes, if possible. Then, gently mix in chopped scallions. Transfer to a serving bowl and garnish with remaining bacon bits and more scallions. Serve warm.

Source: The Happy Herbivore Cookbook

Vegan Crab Cakes

Notes:

Ingredients:
10 tbsp fat-free vegan mayo
10 ounces extra-firm tofu
3 whole celery stalks
1 whole onion, small
1¼ cups oyster mushrooms, coarsely chopped
3 whole whole wheat bread slices
1 tsp kelp
1 tsp Old Bay seasoning
½ tsp salt
½ tsp black pepper

Directions:
Preheat oven to 350F. Grease cookie sheet or line with parchment paper and set aside. Place tofu in food processor and pulse until coarsely crumbled. Transfer to a large mixing bowl. Process celery, onion, mushrooms and bread as you did the tofu. Add spices and mayo, stirring to thoroughly combine. Scoop mixture with a 1/2 cup measuring cup, packing it in tightly to form a cake. Turn out on cookie sheet and bake 30 to 40 minutes or until golden brown.

Chef’s Note: I like to serve these cakes with the Thousand Island Dressing from Skinny Bitch in the Kitch, using fat-free vegan mayo and adding a generous amount of Old Bay Seasoning and hot sauce.

Source: The Happy Herbivore Cookbook

Hawaiian BBQ: Teriyaki Chickpeas

Notes:

Ingredients:
15 ounces chickpeas, drained and rinsed
¼ cup teriyaki sauce
1 tbsp szechuan sauce
1 tbsp raw sugar (optional)
2 cups cooked brown rice
1 cup salsa

Directions:
Combine chickpeas, teriyaki, szechuan and sugar in a large frying pan. Allow everything to sit and ‘marinate’ at least 5 minutes (the longer the better). Turn heat to medium and cook, stirring regulary or until most of the liquid has absorbed, about 10 minutes. Spoon chickpeas over rice and top with fresh pineapple or mango salsa.

Source: The Happy Herbivore Cookbook