Ingredients:
1 tbsp Olive Oil
1 Yellow Onion, chopped
1 Red Bell Pepper, seeded and chopped
1 28 ounce can Diced Tomatoes, undrained
1 cup Water
1/2 cup, Bottled Spicy Barbecue Sauce
2 tbsp Tomato Paste
2 tsp Chili Powder
1 tsp Light Brown Sugar
Salt & Freshly Ground Pepper
2 cups, Pre-cooked Seitan
2 15 ounce cans of Kidney Beans, drained and rinsed
Directions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and bell pepper, cover, and cook until softened, about 5 minutes. Stir in the tomatoes, water, barbecue sauce, tomato paste, chili powder, brown sugar, and salt and pepper to taste. Bring to a boil, then reduce the heat to low, and simmer, covered for 20 minutes, stirring occasionally.
2. Stir in the cooked seitan and beans and cook for 15 minutes to blend flavors. Add a little water if the mixture becomes to dry. Serve hot.
~Recipe from the book Vegan Planet~
Sunday, September 23, 2012
Monday, August 27, 2012
Thai Green Curry
Ingredients for Green Curry Paste:
-1 stalk fresh lemongrass, sliced finely and minced or 3 tbsp. frozen or bottled lemongrass.
-2 Tsp. ground coriander
-1/2 Tsp. ground cumin
-3 1/2 Tbsp. soy sauce
-1-2 Tsp. brown sugar
-1-3 green chilis, minced to taste
-1 small onion
-3 cloves garlic
-1-inch piece of ginger, sliced
-1 Tbsp. fresh lime juice
-1 Cup loose chopped fresh coriander and stems
-1/4 cup fresh basil
Other Ingredients:
-1 Can coconut milk
-1-2 Cups meat substitute of your choice/or can of chickpeas drained.
-1 Small sweet potato, cubed
-1 Red Bell Pepper, sliced into chunky pieces
-1 Cup snow peas
-1/2 cup fresh basil, roughly chopped
-2-3 Tbsp. oil for frying.
Directions:
1. To make the green curry paste, place all ingredients in a food processor or blender. Add a few Tbsp. of the coconut milk, enough to blend ingredients. Process well.
2. Place oil in a wok or deep frying pan. Turn heat on medium-hign and add paste. Stir-fry until fragrant (about 1 minute), then add the coconut milk. Add wheat gluten or tofu and stir to combine.
3. Add lime leaves and reduce heat to medium-low. Cover and simmer, stirring occasionally, for about five minutes.
4. Add sweet potato (Note: If more sauce is desired, add up to 1 cup of vegetable stock) Cover and simmer another 7-10 minutes, or until sweet potato is softened.
5. Finally, add bell pepper and snow peas and simmer another 7-10 minutes. Stir and continue cooking for 2-3 minutes, or until snow peas are cooked but still retain some of their crispness.
6. Do a taste test for salt and spice. If not salty enough, add up to 2 tbsp. more of soy sauce. If too salty add a little fresh lime or lemon juice. If too spicy add more coconut milk until desired taste is reached.
-Other vegetables that work well in this recipe are broccoli, cauliflower, asparagus, chopped spinach, green beans, and squash.
-1 stalk fresh lemongrass, sliced finely and minced or 3 tbsp. frozen or bottled lemongrass.
-2 Tsp. ground coriander
-1/2 Tsp. ground cumin
-3 1/2 Tbsp. soy sauce
-1-2 Tsp. brown sugar
-1-3 green chilis, minced to taste
-1 small onion
-3 cloves garlic
-1-inch piece of ginger, sliced
-1 Tbsp. fresh lime juice
-1 Cup loose chopped fresh coriander and stems
-1/4 cup fresh basil
Other Ingredients:
-1 Can coconut milk
-1-2 Cups meat substitute of your choice/or can of chickpeas drained.
-1 Small sweet potato, cubed
-1 Red Bell Pepper, sliced into chunky pieces
-1 Cup snow peas
-1/2 cup fresh basil, roughly chopped
-2-3 Tbsp. oil for frying.
Directions:
1. To make the green curry paste, place all ingredients in a food processor or blender. Add a few Tbsp. of the coconut milk, enough to blend ingredients. Process well.
2. Place oil in a wok or deep frying pan. Turn heat on medium-hign and add paste. Stir-fry until fragrant (about 1 minute), then add the coconut milk. Add wheat gluten or tofu and stir to combine.
3. Add lime leaves and reduce heat to medium-low. Cover and simmer, stirring occasionally, for about five minutes.
4. Add sweet potato (Note: If more sauce is desired, add up to 1 cup of vegetable stock) Cover and simmer another 7-10 minutes, or until sweet potato is softened.
5. Finally, add bell pepper and snow peas and simmer another 7-10 minutes. Stir and continue cooking for 2-3 minutes, or until snow peas are cooked but still retain some of their crispness.
6. Do a taste test for salt and spice. If not salty enough, add up to 2 tbsp. more of soy sauce. If too salty add a little fresh lime or lemon juice. If too spicy add more coconut milk until desired taste is reached.
-Other vegetables that work well in this recipe are broccoli, cauliflower, asparagus, chopped spinach, green beans, and squash.
Gobhi Matar
Ingredients:
-1 Med. Cauliflower, separated into florets
-1 Cup Green Peas
-2 Tbsp Olive Oil
-1 Tsp Cumin Seeds
-1 Tsp Ginger Paste
-1 Tsp Garlic Paste
-2 Tsp Coriander Powder
-1/2 Tsp Red Chili Powder
-1/2 Tsp Turmeric Powder
-1/4 Cup Tomato Puree
-Salt to taste
-1 Tsp Garam Masala
Directions
1. Heat olive oil in a wok or deep sided skillet. Add the cumin seeds, when they begin to change color add ginger paste and garlic paste.
2. Saute for half a minute.
3. Add cauliflower florets, green peans, half a cup of water, tomato puree, and salt.
4. Cover and cook for 8-10 minutes, stirring occasionally.
5. Add garam masala powder and amchor and mix.
6. Garnish with green chili and coriander leaves and serve hot.
Recipe by Chef Sanjeev Kapoor
-1 Med. Cauliflower, separated into florets
-1 Cup Green Peas
-2 Tbsp Olive Oil
-1 Tsp Cumin Seeds
-1 Tsp Ginger Paste
-1 Tsp Garlic Paste
-2 Tsp Coriander Powder
-1/2 Tsp Red Chili Powder
-1/2 Tsp Turmeric Powder
-1/4 Cup Tomato Puree
-Salt to taste
-1 Tsp Garam Masala
Directions
1. Heat olive oil in a wok or deep sided skillet. Add the cumin seeds, when they begin to change color add ginger paste and garlic paste.
2. Saute for half a minute.
3. Add cauliflower florets, green peans, half a cup of water, tomato puree, and salt.
4. Cover and cook for 8-10 minutes, stirring occasionally.
5. Add garam masala powder and amchor and mix.
6. Garnish with green chili and coriander leaves and serve hot.
Recipe by Chef Sanjeev Kapoor
Wednesday, August 15, 2012
Chocolate Cheesecake
Ingredients for Graham Cracker Crust:
-1 1/4 cups chocolate or regular graham cracker crumbs
-3 tbsp sugar
-4 tbsp Earth Balance, melted and cooled, plus additional for greasing pan
Ingredients for Chocolate Tofu Filling:
-2 1/4 cups sugar, divided
-1/3 cup water
-8 ounces bittersweet chocolate, chopped
-2 1 lb. packages silken tofu, drained
-1/4 cup unsweetened cocoa powder
-2 8 ounce containers of soy cream cheese at room temperature
-1/4 teaspoon salt
Directions:
Preheat oven to 350 degrees.
1. Flip bottom of springform pan so lip is facing down, then lock in place. Grease bottom and side of pan.
2. Stir together all crust ingredients, then press onto bottom and 1 inch up side of pan. Bake until set, 10 to 12 minutes, then cool completely, about 45 minutes.
3. Heat 1 cup sugar in a heavy saucepan over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling pan occasionally so sugar melts evenly, until it is dark amber. Remove from heat and carefully stir in water (mixture will bubble up and steam and caramel will harden) then cook over medium-low heat, stirring, until caramel has dissolved. Remove from heat and whisk in chopped chocolate until smooth. Cool fudge sauce slightly.
4. Puree tofu and cocoa in a food processor until smooth.
5. Beat soy cream cheese and remaining 1 1/4 cups sugar with an electric mixer at medium-high speed until fluffy. At low speed, beat in tofu puree, vanilla, salt, and fudge sauce until incorporated.
6. Pour filling into crust and bake on middle rack until top of cake is shiny but center is still slightly wobbly when pan is gently shaken, about 1 hour. Turn oven off and leave cake in oven 1 hour more.
7. Run a knife around top edge of cake to loosen, then cool completely in pan on rack (cake will continue to set as it cools). Chill cake loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving if desired.
-1 1/4 cups chocolate or regular graham cracker crumbs
-3 tbsp sugar
-4 tbsp Earth Balance, melted and cooled, plus additional for greasing pan
Ingredients for Chocolate Tofu Filling:
-2 1/4 cups sugar, divided
-1/3 cup water
-8 ounces bittersweet chocolate, chopped
-2 1 lb. packages silken tofu, drained
-1/4 cup unsweetened cocoa powder
-2 8 ounce containers of soy cream cheese at room temperature
-1/4 teaspoon salt
Directions:
Preheat oven to 350 degrees.
1. Flip bottom of springform pan so lip is facing down, then lock in place. Grease bottom and side of pan.
2. Stir together all crust ingredients, then press onto bottom and 1 inch up side of pan. Bake until set, 10 to 12 minutes, then cool completely, about 45 minutes.
3. Heat 1 cup sugar in a heavy saucepan over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling pan occasionally so sugar melts evenly, until it is dark amber. Remove from heat and carefully stir in water (mixture will bubble up and steam and caramel will harden) then cook over medium-low heat, stirring, until caramel has dissolved. Remove from heat and whisk in chopped chocolate until smooth. Cool fudge sauce slightly.
4. Puree tofu and cocoa in a food processor until smooth.
5. Beat soy cream cheese and remaining 1 1/4 cups sugar with an electric mixer at medium-high speed until fluffy. At low speed, beat in tofu puree, vanilla, salt, and fudge sauce until incorporated.
6. Pour filling into crust and bake on middle rack until top of cake is shiny but center is still slightly wobbly when pan is gently shaken, about 1 hour. Turn oven off and leave cake in oven 1 hour more.
7. Run a knife around top edge of cake to loosen, then cool completely in pan on rack (cake will continue to set as it cools). Chill cake loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving if desired.
Peach Pie
Ingredients:
-vegan pastry dough
-6 cups fresh peaches, peeled and sliced
-3 tbsp. all-purpose flour
-1/4 cup brown sugar, firmly packed
-1/4 tsp. nutmeg
-1/8 tsp allspice
-2 tbsp cold vegan margarine, cut into small pieces
-1 tbsp almond milk
-1 tsp sugar
Directions:
1. Pre-heat oven to 375 degrees.
2. Prepare vegan pie-crust dough and refrigerate, or use store-bought vegan pastry dough (wholly wholesomes).
3. Bring a large pot of water to a boil. Place peaches in boiling water for just a few seconds, then carefully remove. This will help to remove the outer peach skins easily. Peel and slice peaches.
4. Place peaches in an 8-inch square baking dish or casserole dish.
5. In a medium-sized bowl, combine the flour, brown sugar, nutmeg, and allspice, then add to the peaches, gently tossing to coat the peaches well.
6. Drop the cut margarine onto the peach and flour mixture.
7. Roll out the pastry dough on a lightly floured surface. Cover baking dish with the pastry dough, pressing the edges to seal, and crimping with a fork or pinching closed with your fingers.
8. Brush the top of the peach pie with soy milk and sprinkle with sugar. Cut a few slits in the top of the pastry to allow steam to escape.
9. Bake your vegan peach pie in the oven for 35-40 minutes, or until crust is lightly golden brown.
-vegan pastry dough
-6 cups fresh peaches, peeled and sliced
-3 tbsp. all-purpose flour
-1/4 cup brown sugar, firmly packed
-1/4 tsp. nutmeg
-1/8 tsp allspice
-2 tbsp cold vegan margarine, cut into small pieces
-1 tbsp almond milk
-1 tsp sugar
Directions:
1. Pre-heat oven to 375 degrees.
2. Prepare vegan pie-crust dough and refrigerate, or use store-bought vegan pastry dough (wholly wholesomes).
3. Bring a large pot of water to a boil. Place peaches in boiling water for just a few seconds, then carefully remove. This will help to remove the outer peach skins easily. Peel and slice peaches.
4. Place peaches in an 8-inch square baking dish or casserole dish.
5. In a medium-sized bowl, combine the flour, brown sugar, nutmeg, and allspice, then add to the peaches, gently tossing to coat the peaches well.
6. Drop the cut margarine onto the peach and flour mixture.
7. Roll out the pastry dough on a lightly floured surface. Cover baking dish with the pastry dough, pressing the edges to seal, and crimping with a fork or pinching closed with your fingers.
8. Brush the top of the peach pie with soy milk and sprinkle with sugar. Cut a few slits in the top of the pastry to allow steam to escape.
9. Bake your vegan peach pie in the oven for 35-40 minutes, or until crust is lightly golden brown.
Tuesday, August 14, 2012
Crispy Lemon Roasted Brussel Sprouts with Sweet Chili Vinegar
Ingredients:
-2 lbs. Brussel Sprouts
-4 tbsp. Olive Oil
-1 tsp. kosher salt
-3/4 tsp. freshly ground black pepper
-1-2 lemons
-more salt & pepper as needed
Directions:
1. Preheat the oven to 450 degrees.
2. Cut off the bottom ends of the Brussel Sprouts. Cut the remaining parts into halves or quarters and place into a large bowl. Drizzle with olive oil, salt, and pepper and stir the mixture until the sprouts are covered in oil and spices. Spread the sprouts onto a baking sheet.
3. Place the baking sheet in the oven and roast for 40 minutes. Remove the baking sheet every 15 minutes while roasting and give the Brussel Sprouts a good toss to make sure they are evenly roasting and browning. 10 minutes before they are done, squeeze an entire lemon on top of the vegetables and then cut the lemon up and throw it onto the baking sheet and place back into the oven to finish roasting.
4. Once the edges are crisp and brown, remove the baking sheet from the oven. Taste and adjust seasoning if needed. While sprouts are still hot stir in 1/4 to 1/2 cup of sweet chili vinegar. Serve immediately.
~Sweet Chili Vinegar~
Ingredients:
-1 cup sugar
-1 cup white vinegar
-1/2 tsp. black pepper
-1 1/2 tsp. crushed, dried red pepper
-1 garlic clove
Mix in saucepan, cook over low heat until sugar dissolves.
*recipe by What's Gaby Cooking*
-2 lbs. Brussel Sprouts
-4 tbsp. Olive Oil
-1 tsp. kosher salt
-3/4 tsp. freshly ground black pepper
-1-2 lemons
-more salt & pepper as needed
Directions:
1. Preheat the oven to 450 degrees.
2. Cut off the bottom ends of the Brussel Sprouts. Cut the remaining parts into halves or quarters and place into a large bowl. Drizzle with olive oil, salt, and pepper and stir the mixture until the sprouts are covered in oil and spices. Spread the sprouts onto a baking sheet.
3. Place the baking sheet in the oven and roast for 40 minutes. Remove the baking sheet every 15 minutes while roasting and give the Brussel Sprouts a good toss to make sure they are evenly roasting and browning. 10 minutes before they are done, squeeze an entire lemon on top of the vegetables and then cut the lemon up and throw it onto the baking sheet and place back into the oven to finish roasting.
4. Once the edges are crisp and brown, remove the baking sheet from the oven. Taste and adjust seasoning if needed. While sprouts are still hot stir in 1/4 to 1/2 cup of sweet chili vinegar. Serve immediately.
~Sweet Chili Vinegar~
Ingredients:
-1 cup sugar
-1 cup white vinegar
-1/2 tsp. black pepper
-1 1/2 tsp. crushed, dried red pepper
-1 garlic clove
Mix in saucepan, cook over low heat until sugar dissolves.
*recipe by What's Gaby Cooking*
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