Curried Squash Soup
Curried Squash Soup
1 med onion, chopped
2 T olive oil
3 cups cauliflower
2 cups yams, chopped
2 cups squash, chopped
1 medium potato, chopped
1 leek, sliced white and pale green
4 cups vegetable stock
1 can coconut milk
1 T curry powder
1 t tumeric powder
1 T tamari, shoyu or soy sauce
Saute onions until translucent.
Add cauliflower, yams, squash, potatoes, leeks and simmer for 3 minutes. Add stock, coconut. Milk, curry, tumeric, and soy sauce.
Bring to boil and reduce heat to low. Simmer for 10-15 minutes or until veggies are cooked. Optional: In blender, process ½ or all soup for a creamier consistency.
Great served over brown rice!.
Overnight Apple Cinnamon Oatmeal
This is a really yummy recipe and it’s great because you can make it the night before. There is nothing better than waking up to breakfast already made!
2 cups milk
1/4 cup brown sugar
1 Tbsp. melted butter
1/4 tsp. salt
1/2 tsp. cinnamon
1 cup regular oats
1 cup peeled, chopped apple
1/2 cup chopped dates or raisins
1/2 cup chopped walnuts
PREPARATION:
Spray the inside of a 3-4 quart slow cooker with nonstick cooking spray. Combine all ingredients in the slow cooker and mix well. Cover and turn on LOW setting. Cook overnight or 8-9 hours. Stir well before serving.
Blueberry Coffee Cake
Blueberry Coffee Cake
Cookbook: Vegan with a Vengeance
By Isa Chandra Moskowitz
For the topping:
¼ cup all purpose flour
3 T brown sugar
¼ t ground cinnamon
1 T canola oil
1 cup chopped walnuts
For the cake:
4 cups all-purpose flour
1 T baking powder
1 t baking soda
1 ½ t salt
1 ½ t ground cinnamon
¼ t ground allspice
¼ cup canola oil
1 (6 oz. container of vanilla or blueberry soy yogurt)
1 cup pure maple syrup
1 ½ cups plain soy milk
1 t vanilla extract
2 cups fresh or frozen blueberries
Preheat oven to 350◦ . Lightly grease a 9 x 13 pan.
Make the topping:
Sift together or whisk the flour, brown sugar, and cinnamon. Drizzle the oil a little at a time and
mix with your fingertips until crumbs form. Add the walnuts and mix.
Make the cake:
Sift or whisk together the dry ingredients in a large owl. In a separate owl, vigorously whisk
together the wet ingredients until well combined. Add the wet ingredients to the dry and mix well.
Fold in the blueberries.
Spread the batter in the prepared pan and sprinkle the topping over it. Bake for 45 minutes, or
until a toothpick comes out clean. Tastes GREAT still warm J
NOTES:
*I use whole wheat pastry flour instead of all purpose white. It has all the healthy qualities of
whole wheat without the added heaviness.
*If you use frozen blueberries, wait until right before you fold them in to get them from the freezer.
Enjoy!
Isa’s Scrambled Tofu
This is my favorite scrambled tofu recipe by far. It’s one of Isa Chandra Moskowitz’s recipes from the Post Punk Kitchen. I love to switch it up and add artichokes and/or sun-dried tomatoes. If’ you’ve always wanted to try tofu, this is your recipes. Great for first timers!
1 lb. extra firm tofu, drained and pressed
1 tablespoon olive oil
1 medium chopped white onion (about a cup)
2 cups cremini mushrooms, thinly sliced
2-3 cloves garlic, minced
1/4 cup nutritional yeast
juice of 1/2 a lime
1 carrot (this is optional, I grate it in at the end, mostly for color)
Spice blend:
2 teaspoons cumin
1 teaspoon thyme, crushed with your fingers
1 teaspoon paprika
1/2 teaspoon tumeric
1 teaspoon salt
Directions
Heat oil in skillet over medium-high. Saute onions 3 minutes, until softened. Add mushrooms, saute 5 minutes more. Add garlic, saute 2 minutes more. Add spice blend and mix it up for 15 seconds or so. Add 1/4 cup water and deglaze the pan, scrapingthe bottom to get all the garlic and spices.
Crumble in tofu and mix well. Don’t crush the tofu, just kind of lift it and mix it around. You want it to remain chunky. Let cook for about 15 minutes, stirring occasionally and adding splashes of water if necesary to keep it from sticking too much. Lower the heat a bit if you find that it is sticking. Add lime juice. Add nutritional yeast and mix it up. If it seems too dry add splashes of water. The moistness really depends on how much water the tofu was retaining before you added it.
Grate the carrot into it and fold. Serve with guacamole and salsa and potatoes and toast and tempeh bacon. Then rub your tummy till well into the afternoon.
Spring Rolls with Peanut Love Sauce
This recipe was given to me by a wonderful, eclectic mama that I met while I was in college. They would have people over to their little on campus apartment for one reason only…to serve the Peanut Love Sauce. It’s that amazing.
Peanut Love Sauce
4 T almond butter
2 T creamy organic peanut butter (for peanut allergies, substitute almond butter for all)
3 T nama shoyu or soy sauce
2 T extra virgin olive oil
2 T apple cider vinegar
1 T honey or maple syrup
2 soft dates, pitted
2 green onions, finely chopped
1-2 garlic cloves
1 T ginger, finely minced
½ cup chopped cilantro
½ cup chopped parsley
1-2 t dried chili pepper
¼ – ½ cup fresh water
In a blender, blend almond and peanut butter (optional), soy sauce, olive oil, vinegar, honey or maple syrup, dates, green onions, garlic, ginger, cilantro, and parsley until smooth. Add fresh water a little at a time as necessary to blend smooth. The sauce should be pourable, but should still be thick. Set aside half the sauce and add the chili pepper…so you have one hot and one not
Dip your spring roll into the sauce…and experience heaven on earth. Ahhhhhh…..
Sea Vegetable Soup
Sea Vegetable Soup. Yes…sea vegetables. It was surprisingly tasty and VERY healthy. Try it…you’ll like it!
Cookbook: The Vegetarian Mother’s Cookbook
by Cathe Olsen
“…perfect for cold and flu season, or for when you need an extra boost of vitamins and minerals…”
8 oz. tempeh, diced
1 clove garlic, minced
2 carrots, thinly sliced
1/2 cup hiziki, wakame or arame, crushed
4 cups water or veggie stock
1 cup chopped kale, spinach, or other leafy green
1 T minced fresh ginger
1 T miso
2 T minced fresh parsley or cilantro
Place tempeh, garlic, carrots, sea vegetables, and water or stock in a soup pot. Cover and bring to a boil over high heat. Reduce heat and simmer 10 minutes or until carrots are tender. Stir in greens and ginger. Simmer 3-5 minutes…or until greens are tender. Remove from heat. Stir in miso. Add a little sea salt or soy sauce if desired. Sprinkle cilantro or parsley over soup.
Black Bean Burgers
This is another one of our “standbys”…definitely a favorite. It was given to me by my wonderful friend Denise (I think it’s originally a Martha Stewart recipe). Denise is my “vegan mentor” of sorts. This bean burger is great because it stays together pretty well…I fry them up in a little olive oil and they get a nice crispiness on the outside. They can be topped with avocado, salsa, cilantro…whatever you want. My preferred sauce is veganaise and organic ketchup and mustard. I’ve also used thai sweet chili sauce on it. Great on a bun too.
1 small onion
1 red pepper (use fire roasted jarred in the winter, when you can’t get organic)
4 cloves garlic
Saute for 8 minutes, then add…
1/4 t tumeric
1/2 t cumin
2 T. ketchup
Process all of this in the food processor with:
1 cup cooked brown rice
1 can black beans
Transfer to a large bowl and add 2 cups bread crumbs. Form into patties and fry. Season to taste. Yum.
Faux Tuna
My favorite new sandwich is Faux Tuna Salad…or as some have called it, “Tofuna”. It’s delicious and it keeps for several days…tasting better as all the spices soak in. Just be sure to add a little extra mayo to moisten it up each day. I like to top mine with sprouts, tomato, cucumbers, or lettuce. Or all of those. I love BIG sandwiches. This is so easy and so yummy. Even my meat loving sister liked it.
1 lb. firm tofu. frozen and then thawed (the water packed kind in the cooler)
1 stalk celery, diced
1/4 medium carrot, finely chopped or shredded
1/2 cup soy mayo (I loooove Veganaise)
2 T soy sauce or tamari
1/2 T lemon juice or vinegar
1/2- 3/4 t kelp powder (can be found at health food stores…don’t omit this ingredient!)
Freezing tofu will give it a chewy texture. Once thawed, squeeze the excess moisture out and crumble it into small pieces. In a medium bowl, combine the tofu, celery, onion, and carrot. Stir in the mayo, soy, lemon juice, kelp and mix well. Makes 2-4 servings.
Cookbook: How it All Vegan by Sarah Kramer
Cilantro Lime Soba Noodles
This recipe has been a “once a weeker” for a year now. We looooove it. It’s from a Vegetarian Times magazine (they have great recipes!). It’s so versatile…and can be used on any type of noodle. I prefer soba (buckwheat) noodles. I like their texture and they are healthy. You can play with this a bit…I usually just throw it all together without measuring. It’s yum. You can also add steamed shelled edamame, avocado, cubed tofu, broccoli, snow pea pods…whatever your heart desires. The leftovers are delicious cold.
1/4 c. olive oil
Grated zest and juice of one lime (or 2 T of lime juice)
1-2 garlic cloves, depending on your taste
3/4 t. salt or to taste
8 ounces soba noodles (find these in the Asian section), or use any whole wheat noodles
1/2 c. chopped cilantro
Black pepper to taste
1/4 c parmesan – optional
Avocado Feta Salsa
This is a recipe that my mother in law has made famous…and it’s my favorite salsa of all time. It’s simply amazing…there is just something about these ingredients, and the feta that makes it ADDICTING! People literally swarm around the bowl at parties…it’s gone within 20 minutes. Can’t wait to have you try it!
2 plum tomatoes
1 avocado, chopped
1/4 cup finely chopped red onion
1 clove garlic, minced
1 T snipped fresh parsley
1 T snipped fresh oregano
1 T olive oil
1 T red or white wine vinegar
4 oz. feta cheese, coarsely crumbled
In a medium bowl, combine all ingredients except feta cheese. Stir gently to mix. Gently stir in feta cheese. Cover and chill for 2 hours or up to 6 hours. Serve with tortilla chips, pitas, or homemade bread. Makes 12 (1/4 cup) servings.
Happy Foody 