Category Archives: vegan

Golden Potato and Tempeh Casserole

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Fresh tarragon gives this casserole a real spark of flavor, but if you don’t have it or don’t enjoy tarragon, you can leave it out.

Tempeh Ingredients:
6-8 ounces tempeh
1 cup vegetable broth
2 tablespoons soy sauce
1 teaspoon Liquid Smoke
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon smoked paprika

Sauce Ingredients:
1 1/4 cups water
1 cup plain, unsweetened soymilk
3/4 cup nutritional yeast — next time I will use less
3 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon stoneground mustard
1/2 teaspoon Spanish paprika
1 pinch cayenne
2 tablespoons tahini
2 teaspoons white miso
1 teaspoon fresh tarragon, snipped (optional)

1 1/2 pounds Yukon gold potatoes
black pepper, to taste
1 teaspoon vegan Parmesan (optional)

Slice the tempeh about 1/4-inch thick. In a flat, microwavable baking dish arrange the tempeh slices in a single layer. Mix the remaining ingredients and pour over the tempeh.

In the microwave, cook on high power for 3 minutes. Turn or rearrange any pieces that were not covered by broth and microwave on high for 2 minutes. Then cook at 50% power for 3 more minutes. Allow the tempeh to stay in the broth until you’re ready to assemble the casserole.

Make the sauce by putting all the sauce ingredients except the tarragon into a blender and blending until completely pureed.  Stir in the tarragon just before using the sauce.

Preheat the oven to 400F.  Oil a large, 3-quart casserole (or use two smaller casseroles). Wash the potatoes and cut them in half lengthwise.  Slice each half into 1/4-inch slices.

Put half of the potato slices in the bottom of the casserole dish.  Lift the tempeh out of its marinade and arrange it on top.  Put the remaining potatoes over the tempeh.  Stir the sauce and pour it over the potatoes.  Sprinkle with black pepper and cover tightly.

Bake for 45 minutes.  Remove the cover, sprinkle with vegan Parmesan, and bake for 10-15 more minutes, until potatoes are tender and sauce has thickened.  Remove from the oven and let stand a few minutes before serving.

Mushroom Barley Soup – Horn of the Moon Cookbook

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1c raw barley
6 c. boiling stock
2 tbsp oil
2 c. chopped onions
2 c. chopped or sliced carrots
1 tbsp dried dill weed
1 ½ c. sliced celery
4 c. sliced mushrooms
1 tsp. salt
pepper to taste
1 tbsp tamari
parsley

Combine barley and stock in a 4 quart soup pot. Cover and simmer until tender, about 40 minutes.

In a large saute pan, heat the oil and saute the onions, carrots and dill weed. A few minutes later, add the celery. When browned and cooked nicely, add to the soup pot. Saute the mushrooms in the same pan quickly on high heat until lightly cooked, then add salt, pepper, tamari and more water or stock if needed. The barley will continue to absorb water, making the soup thick. Before serving add parsley.

Makes 8 servings.

Roasted Brussels Sprouts — Ina Garten

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  • 1 1/2 pounds Brussels sprouts
  • 3 tablespoons good olive oil
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.v

mushroom barley soup — allrecipes.com

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  • 2-3 tbsp olive oil
  • 1 cup chopped onion
  • 3/4 cup diced carrots
  • 1/2 cup chopped celery
  • 1 teaspoon minced garlic
  • 1 pound sliced fresh mushrooms
  • 6 cups veggie broth
  • 3/4 cup barley
  • 1 tsp thyme
  • salt and pepper to taste
  • chopped parsley 2-3 tbsp
 Heat the oil in a large soup pot over medium heat. Add the onion, carrots, celery and garlic; cook and stir until onions are tender and transparent. Stir in mushrooms and continue to cook for a few minutes. Pour in the chicken broth, thyme a bit parsley and barley. Bring to a boil, then reduce heat to low. Cover and simmer until barley is tender, about 50 minutes. Season with salt and pepper before serving. Garnish with chopped parsley.

One Pot Curried Cauliflower Rice

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from Everyday Food and Evil Chef Mom
4 teaspoons vegetable oil
1 large head cauliflower, cored and cut into 1 1/2 pieces
salt and pepper
1 medium yellow onion, diced small
2 cups of basmati rice
4 teaspoons curry powder
1 can (15.5 ounces) chickpeas, rinsed and drained-I PREFER 1 c peas
2 3/4 cups vegetable broth
1/2 cup heavy cream, I used coconut milk
chopped cilantro

Preheat oven to 400 degrees. In a Dutch oven or other heavy pot, heat 2 teaspoons oil over medium high. Add cauliflower and cook, stirring frequently, until browned in spots. This might need to be done in batches.

Transfer to a plate and season with salt and pepper. Add 2 teaspoons of oil and onions to pot; cook, stirring occasionally , until onion is translucent, 5 minutes. Add rice, curry powder, and chickpeas and season with salt and pepper. Cook, stirring constantly, until rice is coated, about 2 minutes. Add broth and cream and bring to a boil. Scatter cauliflower over the top (do not stir to combine) Cover and bake until rice is tender and liquid is absorbed, 15 minutes. Let cool for 10 minutes before serving. Sprinkle with cilantro before serving.

Cucumber, Red Onion, and Dill Salad

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  • 1/4 cup white-wine vinegar
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • 2 English cucumbers, peeled and cut in half lengthwise, sliced into half moons
  • 1/2 red onion, thinly sliced
  • 2 tablespoons chopped fresh dill
  • In the bottom of a large bowl, whisk together the vinegar, sugar, and salt. Toss in the cucumbers, red onions, and fresh dill. Cover and chill for at least 15 minutes.

Israeli Salad

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3 medium or 6 small Israeli cucumbers, chopped small
3 medium or 6 small Israeli cucumbers, chopped small
4 Roma tomatoes, chopped small
1 cup fresh parsley, chopped
1/2 cup fresh mint leaves, chopped
1/2 cup olive oil
2 tablespoons vinegar, any type you like
1/4 c. feta cheese
Salt and freshly ground black pepper

 

Combine all ingredients together in a large bowl and season with salt and pepper to taste.

Thai Green Curry with Vegetables and Tofu

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2 cups coconut milk

1 tbsp oil 1 large onion, halved and thinly sliced

2 cloves garlic minced

1-2 tablespoons green curry paste ( click for recipe I use canned) (note be careful this is HOT, I used 1 tbsp)

1/2 – 1 cup vegetable broth NOTE start with a half cup, add more if needed I used 1 c. and thought it was too soupy so had to thicken)

2 tablespoons lite soy sauce (or tamari)

1 package ounces extra-firm tofu, cubed and lightly pressed

2-4 cups swiss chard leaves, thinly sliced  instead of chard, use 2-4 cups of any green leafy vegetable  (I used spinach, didn’t have chard)

1 bunch asparagus, ends trimmed and stalks cut into 1-inch pieces

Juice of half a lime

1 teaspoon sugar, agave nectar, or sugar substitute

salt to taste ( I don’t think this is needed)

2 tablespoons chopped fresh cilantro, to garnish

Heat a large, non-stick wok or pan and add oil and the onions. Cook until they begin to soften and then add the garlic and curry paste and cook for another minute.

Add coconut milk. Stir in the vegetable broth, soy sauce, and tofu. Bring to a boil. Reduce the heat and simmer for 5 minutes.

Add the Swiss chard and asparagus and stir well. Cover and simmer, stirring often, until vegetables are tender but asparagus is still slightly crisp. Stir in the lime juice and sweetener and add salt to taste. Serve over rice, garnished with chopped cilantro.  Servings: 6  From http://blog.fatfreevegan.com/

NOTE: if this is too soupy you may thicken with a corn starch slurry.

Best-Ever Chocolate Cake- Chenango Bridge Elementary School Kitchen

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1 1/2 c. flour
1 c. sugar
1/3 c. cocoa
1 tsp. baking soda
1/2 tsp. salt
1 tbsp. vinegar
1/3 c. salad oil
1 c. very hot coffee or hot water
1 tsp. vanilla

Sift dry ingredients into bowl. Make three wells. Pour oil into one well, vinegar into second, and vanilla into third well, pour coffee over all and stir well with a fork or wooden spoon. Pour into 9×9 pan,can grease or not.

Bake at 350 for 25 minutes, test with tooth pick to make sure it’s done but be careful not to overcook.

Makes a great moist cake and is vegan to boot. All ingredients can be dumped into baking pan, mixed then baked without ever using a bowl.

For cupcakes-decrease flour 1 1/2 tbsp. Fill cupcake liners 1/2 to 2/3 full, bake at 375 for 15 minutes. Can be doubled, bake in 13×9 pan.

 

Cream of Cauliflower Soup

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2 c. chopped onions

1-2 garlic cloves minced

2-3 c. diced potatoes

1 c. celery

5 c water

1 med head cauliflower, chopped about 5 c.

1 heaping tbsp fresh dill or 2 tsp dried

1 tbsp lemon juice

1 tsp ground dry mustard

¼ tsp caraway seeds

2 c buttermilk

salt and pepper to taste

chopped scallions for garnish

In a soup pot, combine the onions, garlic, potatoes, celery and water.  Bring to a boil, reduce heat and simmer for 10 min.  Add the carrots and continue to simmer for 10 more min. Add cauliflower, dill lemon juice, mustard and caraway seeds and simmer for 15-20 min longer until the carrots are tender.  In a blender, or use emersion blender, puree the soup with the buttermilk.  Add salt and pepper to taste.  Gently reheat.  Garnish with scallions.  Moosewood Restaurant low-fat favorites.