# recipe

title: Ginger Cranberry Muffins
source: http://havecakewilltravel.com/2008/12/01/ginger-a-fred/
recipe_hash: 587d04ce3ca260df89ad522984d53535
ingredient_hash: 8c91ea4a75492f969d644f208a37b50c
link: http://havecakewilltravel.com/2008/12/01/ginger-a-fred/
yield_unit: servings
instructions:
  Preheat oven to 350F. 

  Line a standard muffin tin with paper liners.

  In a large bowl, sift together flour, cocoa, baking powder, baking soda, and salt.
  Whisk in sugar. Set aside.

  In a small bowl, whisk together milk, yogurt, oil, molasses, and ginger.
  Pour wet ingredients into dry, stir without overmixing. Fold in cranberry halves.
  Divide batter equally into 6 muffin holes.
  Bake for 20 minutes, or until a toothpick comes out clean.
  Let cool on a wire rack.


title: Pumpkin Sausage
recipe_hash: 3e33ffcec22014dbbab9a1a8ba69b0ca
ingredient_hash: 39b81cac73b830609ce5b568bb438d10
link: http://havecakewilltravel.com/2008/09/03/links-sausage/
instructions:
  preheat oven to 325F.

  whisk together dry ingredients in a large bowl.
  whisk together wet ingredients in a medium bowl.
  combine both, stirring with a wooden spoon until it doesn’t let itself be stirred anymore. start kneading until everything is well combined.
  shape into an 8-inch log.
  wrap tightly in foil.
  bake for 1 hour and 30 minutes. remove foil, let cool on a rack.


title: Seitan and the Great Becoming
modifications:
  Nutritional Info
  The entire log has:
  1134 calories
  32g fat
  63g carbs
  158g protein

recipe_hash: 000edb4a346e07a71a1c4c9b52d3b5b4
ingredient_hash: 6324bd7562b40f1dda4131c616f45843
link: http://www.postpunkkitchen.com/forum/viewtopic.php?id=15959
instructions:
  Preheat oven to 325°.

  In a large mixing bowl mix dry ingredients.  Mix the rest of the ingredients (liquid ingredients) in a smaller mixing bowl.  Whisk well until mixed.

  Add the liquid ingredients to the dry ingredients.  Mix well, then knead for a minute or two.. it doesn't need long.

  Form into a log (6-8" long), wrap tightly in foil, twisting ends.  Bake for 90 minutes. (If making "hot dog" sized sausages, bake only for 50 minutes.)  When done baking, unwrap and leave out to cool all the way.  Then wrap it foil or plastic and refrigerate.  Slice to use as desired.


title: Pumpkin Molasses Bars
recipe_hash: 39b0c099b1a2b058981de4dfa288509b
ingredient_hash: d94c6c33c9e9c74de10269405147581c
link: http://havecakewilltravel.com/2008/09/09/a-pumpkin-walks-into-a-molasses-bar/
yield_unit: servings
instructions:
  preheat oven to 350F. coat an 8×8 pan with non-stick cooking spray.

  in a large saucepan, heat up the pumpkin, molasses, sucanat, oil and vanilla until smooth and well combined.

  then add oats, spelt flour, cinnamon, ginger, salt and cranberries and stir until well combined.

  press mixture into prepared pan, bake for 25 minutes. let cool in pan on rack.
  place in fridge once cooled.


title: Banana Chocolate Chimp Bread
recipe_hash: ab623ecd7d1cf28d3041f45d5efcde75
ingredient_hash: f5388efaebc089c9f76a1d009d141a3d
modifications:
  Preheat oven to 350. Cream margarine and sugar, mix in flour, baking soda and baking powder. Add bananas, soymilk and vanilla. Mix until batter is moist and sticky. Fold in chocolate chips.

  Pour batter into greased loaf pan and bake for about 50 minutes or until top is brown (or passes toothpick test).

  This recipe is great. It is very easily adapted to any filling you might want to substitute for the chocolate chips, and is good on its own too. I happened to make one with the chocolate chips, one with pineapple chunks, coconut and sunflower seeds (a tropical banana bread!) and a plain one with a bit of cinnamon, nutmeg and quince butter for added spice.


title: Ginger Hoisin Fauxsage
recipe_hash: 2964e20de0cb895f3e51a2f2c52cfdd9
ingredient_hash: 0a269b80993e29a13ce1e4743822d9bd
link: http://havecakewilltravel.com/2008/09/12/fauxsage-a-gogo/
instructions:
  preheat oven to 325F. prepare two large pieces of foil, just one if making only one of the recipes, and slightly larger if doubling the recipe.

  place dry in a large bowl, wet in a smaller bowl.
  whisk dry to combine, whisk wet to combine.
  pour wet into dry, stir well, start kneading to make sure everything is well incorporated.
  shape into a 5-inch log [8-inch log if doubling recipe], wrap tightly in aluminum foil.

  bake for 90 minutes. unwrap, and let cool on a rack.


title: Mac and cheeze
recipe_hash: 511762f295d5410238430d96a7928649
ingredient_hash: 383472e5421a1d851faa559a1a3b2fa2
link: http://vegandad.blogspot.com/2008/06/creamy-mac-and-cheeze.html
instructions:
  1. Cook macaroni, as per directions, until al dente.
  2. While macaroni is cooking, place all other ingredients in a blender and blend for 5 minutes, until very smooth. Make sure all nuts and seeds have been blended.
  3. Drain macaroni and return to pot over medium heat. Add sauce and bring to bubbling. Cook, stirring constantly, until sauce thickens and reduces a bit (about 5 mins)

modifications:
  1. I have never done this, but if you like cooked mac and cheese, I think you could add the sauce to the noodles, transfer to a greased casserole, top with bread crumbs, and bake for 30 mins or so (until bubbling).

  2. The mac and cheese will be very saucy at first. If you are planning on eating some of the leftovers for lunch tomorrow, remove some mac and cheeze from the pot after it comes to bubbling and store in the fridge. The sauce will absorb into the noodles overnight, but still be creamy when re-heated the next day.


title: Veggie Lunch Meat
recipe_hash: 4d33151f93c1b85f03f340246c776562
ingredient_hash: 923316c9e27e13a809258fc97b5bb420
link: http://vegandad.blogspot.com/2008/06/veggie-lunch-meat.html
instructions:
  Get water steaming in your steamer.

  1. Place all ingredients except the gluten flour in a blender and process until smooth. Pour into a bowl. Add gluten flour and work into a dough.

  2. Shape dough into a log and wrap in heavy duty foil like a tootsie roll. Try to make the roll as thick as possible. Steam for 1 hour.

  3. Preheat oven to 350 degrees in the last 15 mins of steaming. Remove seitan from steamer and bake for 45-60 mins. Seitan should swell and press against the foil.

  4. Cool and slice as needed for sandwiches. This seitan holds up very well and can be shaved very thin. Store in the fridge


title: Yetakelt We't
modifications: taste best of you can let them simmer for a few hours before serving.
cuisine: Ethiopian
recipe_hash: ab9dc3883043d9d89714c6693f8fbd16
ingredient_hash: 2c3b4d2421b05cfa713a074de67fd5d5
instructions:
  1. Saute onions, garlic, berbere ans paprika in nitter kebbeh for 5 mins.

  2. Add beans, carrots, potatoes and saute for 10 mins.

  3. Add tomatoes, tomato paste, and water. Mix well, bring to boil, reduce heat, and simmer until veggies are tender and stew is thick.

  4. Season to taste with salt and pepper and serve.


title: Misr Allecha
cuisine: Ethiopian
recipe_hash: 72e644655cce331ec6000823eb95495b
ingredient_hash: de346e59ff62bd35665f7dabac2250c4
link: http://vegandad.blogspot.com/2008/01/yetakelt-wet-and-misr-allecha.html
instructions:
  1. Heat niter kebbeh in large pan and saute onion and garlic for 5 mins. Add in rinsed lentil and spices and fry for 1 min.

  2. Add in water, bring to bubbling, reduce heat, cover, and simmer until lentils are soft. Add more water if needed.


title: Seitan Chorizo Crumbles
recipe_hash: 62084cee6487c1c193f7cd22601ee837
ingredient_hash: cbd19cc3c9d46b7782603a51e1a365e8
link: http://havecakewilltravel.com/2008/12/22/seitan-chorizo-crumbles/
instructions:
  In a medium bowl, stir together with a fork: gluten, yeast, salt, cumin, cayenne, paprika, chili, and onion.

  Pour water, vinegar, ketchup, and oil on top, stir with a fork and start using your fingertips to turn into small crumbles.

  Start frying the chorizo in a large saucepan on medium-high heat, stirring constantly for 8 minutes, or until browned up.


title: Praline-Crunch Cheesecake
source: Eating Well magazine; November 1997
recipe_hash: 7f6315b28e9062a8d7660918b72246b9
ingredient_hash: 394cb25b6c85ffd4fd0a60ad8d5d3227
instructions:
  <span weight="700">TO MAKE CRUST: </span>
  1. Preheat oven to 325 F. Lightly oil a 9-inch springform pan or coat it with nonstick spray.  Put a kettle of water on to heat for the water bath.  Wrap outside of pan with a double thickness of foil to prevent water from seeping in.

  2. In a food processor/ finely grind vanilla wafers. Add 1T oil and process until well combined.  Press into bottom of pan.

  <span weight="700">TO MAKE FlLLlNG:</span>
  1. In a food processor, puree cottage cheese until smooth, stopping to scrape down sides of bowl. Add cream cheese, granulated and brown sugars and cornstarch.  Process until smooth. Add egg, egg whites, yogurt, bourbon if using, and vanilla; process until smooth.  Pour over crust.

  2. Place cheesecake in a shallow roasting pan and pour in enough boiling water to come 1/2 inch up the outside of the springform pan.  Bake for 5O to 6O minutes, or until edges are set but center still jiggles when pan is tapped. 

  3. Tum off oven. Spray a ife with nonstick spray and run it around the inside edge of the pan. Let cheesecake stand in the oven, with door ajar, for 1 hour.  Remove cheesecake from water bath and transfer to a wire rack, let cool.  Refrigerate, uncovered, until chilled; cover with plastic wrap. (the cheesecake will keep, covered, in the refrigerator for up to 2 days.)

  4. Just before serving, sprinkle cheesecake with Pecan Praline Topping.

  <span weight="700">TO MAKE PRALINE TOPPING:</span>
  1. lightly oil a baking sheet or coat it wit non-stick spray.

  2. ln a small heavy saucepan, combine sugar and water. Bring to a simmer over low heat stirring occasionally until sugar melts.  Increase heat to medium high and cook without stirring until syrup turns medium amber, 3 to 5 minutes.  Immediately remove from  heat and stir in pecans.  Pour onto  prepared  baking  sheet, spreading in a thin layer. Let stand until praline is cool and brittle.

  3. Slide a metal spatula under praline to loosen it from pan; crack into small pieces.  Place in a food prcessar and pulse until coarsely crushed or ground (The praline will keep, tightly covered at room temperature for up to 3 days.)

  Makes 1 cup

  35 calories per tablespoon: 1 gram fat.


title: Berbere
cuisine: Ethiopian
recipe_hash: 6e6412347d3d5db2f81f8977874ac24a
ingredient_hash: 044ec2d87f2a680259d2bb538e6cc082
link: http://vegandad.blogspot.com/2008/01/niter-kebbeh-and-berbere.html
instructions:
  Preheat oven to 300 degrees
  1. Mix spices in a cake pan. Roast in an oven for 15 mins, stirring every 5 mins.
  2. Cool and store.

modifications:
  The berbere and Niter Kebbeh are the basis for most Ethiopian dishes. Niter Kebbeh is a spiced margarine that gives off a wonderful aroma when you saute onions in it. Berbere is a roasted spice mixture that is incredibly potent.


title: Niter Kebbeh
cuisine: Ethiopian
recipe_hash: 05b2454093b7247d3a20612e732fdc32
ingredient_hash: 3ec4056c6725706f6d9e29e724577aac
link: http://vegandad.blogspot.com/2008/01/niter-kebbeh-and-berbere.html
instructions:
  1. Melt margarine over medium heat. Add all other ingredients, and simmer for 15 minutes.
  2. Strain through a fine sieve and refrigerate.

modifications:
  The berbere and Niter Kebbeh are the basis for most Ethiopian dishes. Niter Kebbeh is a spiced margarine that gives off a wonderful aroma when you saute onions in it. Berbere is a roasted spice mixture that is incredibly potent.


title: Sweet Potato and Carrot Muffins
recipe_hash: a81fca162aecb9bae7e264384e072e3b
ingredient_hash: 539257621a3cd3f452ae235482b3ceeb
link: http://vegandad.blogspot.com/2008/11/sweet-potato-and-carrot-muffins.html
yield_unit: servings
instructions:
  Preheat oven to 400 degrees

  1. Soak raisins in hot water.

  2. Whisk together flour, baking powder and soda, sugar, spices, salt, and bran in a bowl. In a separate bowl, whisk together sweet potato, oil, and soy milk until well-blended. Mix in grated carrot and raisins

  3. Add to dry ingredients and mix until just moist (over mixing makes for tough muffins). Batter will be thick. Divide batter into muffin tins and bake for 20-24 mins, until a toothpick comes out clean.


title: Bryanna's New Beefy Seitan
recipe_hash: d7de766af8fa11ecf1ec81be2f2ebd87
ingredient_hash: c5e0b2c5518867d650aba1e23d66d037
link: http://www.fatfreevegan.com/holiday/seitan.shtml
modifications:
  NOTE: Ellen says you can use 2/3 c. tapioca flour instead, but I like the little ‘pockets’ the tapioca bits make in the seitan

  This is good hot (you can make hot "beef" sandwiches with your favorite gravy, or "French Dip" sandwiches on hard rolls, see text below), or sliced cold for sandwiches (Slice very thinly-- this is easier when it's cold).

  Make the whole recipe and use the leftovers for sandwiches; or grind some in a meat grinder or food processor for "hamburger"; cut some of it into strips for stir-fries and stroganoff; and/or cut thicker slices for "steaks" or "cutlets" to pan-fry, grill or broil (with or without a breading; with or without a salt-free grilling sauce, barbecue sauce or marinade).

  Use the leftover cooking broth to enhance sauces, or thin it out a little with some water for a French Dip for sandwiches! (3/4 c. cooking broth with 1/2 c. water, plus a bit of garlic granules.)

  You can freeze the cooking broth and re-use itmaybe adding another half a batch, if necessary, to make sure there’s about 7 c. total liquid. Actually, you can keep this and other seitan cooking broths going as “perpetual broths”, the way the Chinese do with “red cooking”just make sure you freeze the leftover broth in between cooking batches of seitan. Strain off the old seasonings before adding new.

  KNEADING, use an automatic bread machine on the dough cycle or a mixer with a dough hook (I have a Bosch). You can knead by hand, too, but it’s tougher than bread dough. If you do this by hand, let then gluten mixture sit for a while to soak up the flavors.

  IF YOU DON’T HAVE A SLOW-COOKER, use a sturdy covered pot in a 200 degree F. oven, or, as I do, an electric skillet at 180 degrees F (I have a ceramic liner in mine, too).

  **You can make this in the morning and it will be done at night (figure about 10 hours total preparation timemost of that time you don’t even need to be around); or make before you go to bed a night and it'll be ready in the morning.

  2 and 1/4 c. pure gluten powder (Vital wheat gluten)
  1/2 c. Minute tapioca (buy in an grocery store, unflavored, or in bulk)
  1/2 c. pinto or black bean flakes, OR soy flakes, (other options might be dry flaked or granulated TVP, or hominy flakes)
  3 T. nutritional yeast flakes
  1 and 1/2 tsp. onion powder or 1/4-1/3 c. dried onion flakes
  3/4 tsp. garlic granules
  OPT: 1/2 c. ground unhulled sesame seeds


title: Banana Bread
modifications: michelle adams shared this recipe
source: nikki & david goldbeck's american wholefoods cuisine
recipe_hash: 6017563d12df60c04442bbcc47374b1f
ingredient_hash: 3ade7634be653344623fafb4406a004d
instructions:
  preheat oven to 350F. combine dry ingredients including nuts. combine wet ingredients and stir into dry mixture until thoroughly combined. this will make a thick batter. spread in an oiled, floured, 8-1/2 x 4 inch loaf pan. bake for 45 to 50 minutes or until a toothpick inserted comes out clean. for muffins, bake for about 20 minutes.  cool for 10 minutes in the pan; transfer to a cooling rack and cool completely before cutting. variation: for pumpkin bread, replace banana with pumpkin puree. add 1/2 cup chopped dates if desired.


title: Salsa Couscous Tofu
source: Pillsbury
recipe_hash: d42b4068583725bc671f48075b71828f
ingredient_hash: 845f73ace6bd06234193173bda0c45fd
link: http://www.pillsbury.com/Recipes/ShowRecipe.aspx?rid=11560
yield_unit: servings
instructions:
  1.	Cook couscous as directed on package.

  2.	Meanwhile, heat almonds in a large skillet over medium-high heat 1 to 2 minutes or until golden brown. 

  3.	In small bowl, combine garlic, salsa and all remaining ingredients; mix well. Add to skillet. Reduce heat to medium; cover and simmer 20 minutes, stirring occasionally.

  4.	Serve over couscous.


title: Tuscan Sausage and Bean Soup Recipe
recipe_hash: c4a3e829e390ae2796a94cfdebae19a4
ingredient_hash: 97384f16f2a21be948ad2885b8da4245
link: http://recipes.epicurean.com/recipe/1002/tuscan-sausage-and-bean-soup.html
yield_unit: servings
instructions:
  In large kettle or Dutch oven, saute onion with a little water until carmelized.  Add the tomatoes, veggie broth, squash, Italian Seasoning, Garlic Powder, and Red Pepper Flakes; bring to a boil and cook 5 to 8 minutes or until squash is crisp-tender. Add sliced vegan sausages, beans, and chopped spinach, and stir into soup. Ladle soup into bowls and sprinkle with Parmesan cheese. 

  Makes 6 servings.

modifications:
  Nutritional Information Per Serving: Calories 419; Protein 26 g; Carbohydrates 32 g; Sodium 980 mg; Fat 21 g; Saturated Fat 7 g; Cholesterol 59 mg; Dietary Fiber 9 g

  [brian: i veganized this from the original source in the url; nutritional info above is from real pork sausage; not valid w/ vegan sausage]


title: Gluten-Free Pumpkin Waffles
recipe_hash: 09e1dd5f7b82be4d1b8def329268d9dc
ingredient_hash: 1e45591e3b9cd5f9e18b3e95c4ff9dca
link: http://blog.fatfreevegan.com/2008/09/gluten-free-pumpkin-waffles.html
yield_unit: servings
instructions:
  Mix all ingredients except orange juice and set aside to rest while you heat your waffle iron. Once the waffle iron is hot, add the orange juice to the batter and stir. Spray the iron lightly with canola oil and follow manufacturer's directions to make waffles. (Batter will be very thick; add more orange juice or water if you want a thinner batter.) You may need to spray the iron between waffles to avoid sticking.

modifications:
  Makes 4 servings, about 2 average-sized waffles per serving. Per serving, using soymilk: 259 Calories (kcal); 2g Total Fat; (6% calories from fat); 6g Protein; 56g Carbohydrate; 0mg Cholesterol; 860mg Sodium; 5g Fiber. Weight Watchers 5 Points


title: Couscous Edamame
modifications: originally from jrose.
recipe_hash: e23e96a5f8f9c40603912a97020e187f
ingredient_hash: 2f1355b392b5ba29b511d02a4ee4f092
instructions:
  Cook edamame, garlic, chili flakes in oil. Add diced tomatoes, add garbanzos, basil, salt and 1 cup water.  Bring to boil, then simmer 15 minutes.  Add more water, bring to boil. Turn off heat, add cous cous.


title: White Bean Chili
recipe_hash: fa49bf467375502a9062505553cb957a
ingredient_hash: a50e20eb91a87683adc145ff3616d53f
link: http://blog.fatfreevegan.com/2008/11/white-bean-chili.html
yield_unit: servings
instructions:
  Soak the beans overnight or use a quick-soak method*. Drain the beans and put them into a pressure cooker, crockpot, or large chili pot. Add the vegetable broth (5 cups for pressure cooking, 6 for crockpot and stove) and all ingredients through chili powder. Begin heating over high heat.

  Spray a non-stick skillet with canola oil and heat it. Once it's hot, add the chopped onion. Cook, stirring and scraping the bottom of the skillet, until onion is golden brown. (Tip: Add a couple of pinches of baking soda to speed up the caramelization.) Add the onion to the beans.

  <span underline="single"><span weight="700">For pressure cooking: </span></span>Seal the cooker and bring to high pressure. Reduce heat and cook for 10 minutes at high pressure. Remove from heat and allow pressure to come down naturally. Check to make sure beans are soft, and if they aren't, return to high pressure for another minute. Once the beans are soft, add the salt, corn and tomatoes and taste for seasoning. If necessary, add more cumin, pepper, and chili powder. Simmer over low heat for at least 20 minutes. Just before serving, add masa harina; stir well and simmer for at least 5 minutes to thicken.

  <span underline="single"><span weight="700">For crockpot: </span></span>Cook until beans are completely soft, on high for 5 hours or on low for at least 8 hours (crockpots vary, so adjust times as necessary). Add the salt, corn and tomatoes, check seasonings, and cook for at least another hour. Add the masa and cook another 10 minutes.

  <span underline="single"><span weight="700">For stovetop:</span></span> Cover and cook on low heat until beans are completely tender, about 1 1/2 hours, adding water as necessary. Add the salt, corn and tomatoes, check the seasonings, and cook for at least 20 minutes. Just before serving, add masa harina, if necessary to thicken; stir well and simmer for at least 5 minutes.

  *To quick-soak beans in the pressure cooker, cover with two inches of water and bring to high pressure. Cook at high pressure for 1 minute, remove from heat, and allow pressure to come down naturally before draining and using beans. To quick-soak without a pressure cooker, cover beans with 2 inches of water and bring to a boil. Boil for one minute. Cover and let stand for 1 hour before draining and using beans.

modifications:
  Makes 6 servings. Per serving: 259 Calories (kcal); 1g Total Fat; (4% calories from fat); 15g Protein; 49g Carbohydrate; 0mg Cholesterol; 748mg Sodium; 15g Fiber. Weight Watchers Core / 4 Points.


title: Chicken with Chorizo and Butter Beans
modifications: [brian: i just add all ingredents to a large skillet and simmer for 30 minutes]
recipe_hash: fd5d5dbd5f045d25a820c86d9189ba2d
ingredient_hash: ad35bd4777c1374937996aa8e4214488
link: http://www.nikibone.com/recipe/chorizo.html
yield_unit: servings
instructions:
  Sprinkle the chicken with the smoked paprika, then heat the oil in a heavy casserole and brown the meat all over. Lift out the chicken and add the chorizo to the pan. When the oil starts to come out of the chorizo, add the onion and cook over a low heat for about 5 minutes. Add the garlic and a tablespoon of parsley. Cover and cook gently for another 10 minutes. Add the tomatoes and beans and give it a stir. Add a little water if the mixture is a bit thick. Return the chicken to the pot, along with the thyme and bay leaf. Turn up the heat and bring up to a simmer. Lower the heat to its lowest setting, cover the pot and let it bubble away gently for 30 minutes or so. Remove the lid and simmer for another 15 minutes, until the sauce is thick and rich. Stir in a generous pinch of parsley and serve with warm crusty bread and a salad.


title: Sweet n' Sour n' Hot Tofu n' Noodles
cuisine: Asian/Chinese
recipe_hash: ecefe2b3657f0a6a6f434ea4d52103f6
ingredient_hash: 5cf63db0d4a1cae43e18be296645946e
link: http://vegandad.blogspot.com/2008/11/sweet-n-sour-n-hot-tofu-n-noodles.html
instructions:
  1. Cook noodles as per the directions. Drain and set aside.

  2. Meanwhile whisk together pineapple juice, hoisin sauce, sugar, vinegar, garlic sauce and curry paste. Whisk in cornstarch.

  3. Heat a wok over med-hi heat. Add oil and fry tofu cubes until golden. Add green peppers and fry for 2 mins, until softened but not soggy. Add sauce to the wok and bring to bubbling. Add cooked noodles and mix well. Add some salt, if needed. Let sauce thicken and coat the noodles. Stir in green onions and serve.


title: Coconut Curry Tofu
cuisine: Asian/Thai
recipe_hash: 6d68f36428bb97ea7ac726765cca87b8
ingredient_hash: 27d14d78febb42d8a7265c7d7f10707a
link: http://allrecipes.com/Recipe/Coconut-Curry-Tofu/Detail.aspx
yield_unit: servings
instructions:
  1.   Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces.

     2. In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring to a boil.

     3. Stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped green onions into the skillet. Cover, and cook 5 minutes, stirring occasionally. Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp. Garnish with remaining green onion.

modifications:
  Serve over rice


   Calories: 234
      * Total Fat: 13.2g
      * Cholesterol: 0mg
      * Sodium: 689mg
      * Total Carbs: 17.5g
      *     Dietary Fiber: 5.3g
      * Protein: 16.4g


title: Baked Beans
recipe_hash: 1430650336580e4c6a9aa38cb236c4a7
ingredient_hash: ef159f25dc1f66721110811312320187
yield_unit: servings
instructions:
  Drain the beans, cover with fresh water, and bring to a boil for 5 minutes, then drain again. Whisk together the molasses, sugar, mustard, cayenne, Bakon yeast, and tamari in a bowl, then mix with the beans and add the onions, bay leaves, garlic, salt, and pepper. Place in a crock pot and add water to cover the beans. Cover and cook on low until the beans are very soft, 7 to 8 hours. Check periodically and add more water, if needed, to keep the beans from drying out.

modifications:
  Serving Ideas : Serve with corn bread and a salad.

  Posted to the Veg-Recipes list by Karen Greenlee (greenlee@bellsouth.net)

  Nutritional Information

  Per serving: 91 Calories (kcal); trace Total Fat; (2% calories from fat); 1g Protein; 22g Carbohydrate; 0mg Cholesterol; 366mg Sodium

  Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates


title: Vegetarian Hot Pot
cuisine: Asian/Chinese
source: Eating Well Magazine; Winter 2004
recipe_hash: a9ebc2e0c126aad3920b36ecb3a34a5d
ingredient_hash: 30ee6401fec6b07a6385b09f524c1b2f
link: http://www.eatingwell.com/recipes/vegetarian_hot_pot.html
yield_unit: servings
instructions:
  1. Combine broth, ginger and garlic in a Dutch oven; bring to a simmer. Simmer, partially covered, over medium-low heat for 15 minutes. Discard the ginger and garlic.

  2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add mushrooms and crushed red pepper; cook, stirring often, until tender, 3 to 5 minutes. Add bok choy stems; cook, stirring often, until tender, 3 to 4 minutes.

  3. Add the mushroom mixture to the broth. Add noodles, reduce heat to medium-low and simmer for 3 minutes. Add bok choy greens and tofu; simmer until heated through, about 2 minutes. Stir in carrots, vinegar to taste, soy sauce and sesame oil. Serve garnished with scallions.

modifications:
  NUTRITION INFORMATION: Per serving: 230 calories; 9 g fat (1 g sat, 1 g mono); 0 mg cholesterol; 26 g carbohydrate; 14 g protein; 5 g fiber; 706 mg sodium.

  Nutrition bonus: Vitamin A (130% daily value), Vitamin C (50% dv), Calcium (20% dv), Fiber (20% dv).

  [recommended from jrose]


title: Mexican Corn Soup
source: Gourmet Magazine
recipe_hash: 944fefc030cba901e7584065d81df31c
ingredient_hash: eb4d7e7a88105307c1e9413f2b5af9ba
link: http://www.recipesource.com/soups/soups/06/rec0634.html
yield_unit: servings
instructions:
  In a kettle cook the garlic in the oil over moderately low heat, stirring  for 1 minute, add the onion and the jalapeno peppers, and cook the mixture,  stirring, until the onion is softened. Add the cumin, the ground coriander  seed, and salt and black pepper to taste and cook the mixture, stirring,  for 2 minutes. Add the carrot and the celery and cook the mixture over  moderate heat, stirring, for 5 minutes. Add the stock, the corn cobs, and 2  1/2 cups water and simmer the mixture for 15 minutes. Add all but 1 cup of  the reserved corn kernels, simmer the mixture for 12 to 15 minutes, or  until the kernels are very tender, and discard the cobs. In a blender puree  the mixture in batches, blending each batch on high speed for at least 1  minute, or until it is very smooth. (If an even smoother soup is desired,  after using the blender force the mixture through a fine sieve set over a  bowl, pressing hard on the solids.) Let the soup cool to room temperature.  In a small saucepan of boiling water boil the remaining 1 cup reserved corn  kernels for 2 to 4 minutes, or until they are tender, drain them in a  colander, and refresh them under cold water. Stir the corn into the soup  with the roasted bell pepper, the minced coriander, the cayenne, and salt  and black pepper to taste and serve the soup at room temperature. Garnish  with fried tortilla strips.


title: Couscous Carnivale
modifications: [from jrose's mom]
recipe_hash: 1e52487c3803cbe858d1a45f84284cee
ingredient_hash: 57a72a0e6b2f9930eeb6a21b0f5ede0b
link: http://www.bigoven.com/145007-Couscous-Carnivale-recipe.html
yield_unit: servings
instructions:
  Place couscous and salt in a stainless steel or glass mixing bowl. Place vegetable broth and apple juice in a small saucepan and heat to a rolling boil. Alternately, place vegetable broth and apple juice in a microwave safe container and microwave on high until boiling rapidly. Pour boiling liquid over couscous. Cover bowl with plastic wrap and let stand 5 minutes or until all liquid is absorbed. Remove plastic wrap and fluff couscous with two forks. Spread couscous on a baking sheet and place in refrigerator to cool completely. Combine remaining salad ingredients. Taste and season with salt and pepper. When couscous is cold, combine with mixed salad ingredients. Add dressing and toss to coat thoroughly.


title: Curried Butternut Squash and Rice Casserole
source: Country Living Magazine
recipe_hash: da39906db44edd485f94b20eff29f124
ingredient_hash: 797663b843a14a9c57377f27a16690f3
link: http://www.countryliving.com/recipefinder/curried-butternut-squash-rice-3005
yield_unit: servings
instructions:
  1.  Preheat oven to 375 F.

  2.  In a 4-quart shallow Dutch oven, Saute onion and shallot, adding small amounts of water as you go to keep them from sticking; about 5 to 7 minutes.  Add the curry powder, salt, coriander, and pepper, mix well to coat the onion and shallot with spices, cooking just a bit longer.

  3. Stir in the broth and the coconut milk. Bring the mixture to a boil over high heat. Cook 1 minute. Remove the pan from heat and stir in the squash, tofu, rice, almonds, and raisins. Cover tightly and place in oven. Bake 20 minutes. Carefully remove the cover and bake 10 minutes longer.  If there is still water left, let the pot sit, covered for 30 minutes or more until the rice absorbs the moisture.

modifications:
  [brian:  do NOT double this recipe unless you have an army to feed]
  [brian: For doubling the batch, i baked for 30 minutes covered and 15 minutes uncovered.]

  Nutritional Information:

  Calories	310
  Total Fat	7.0g
  Saturated Fat	--
  Cholesterol	4.0mg
  Sodium	567mg
  Total Carbohydrate	--
  Dietary Fiber	5.00g
  Sugars	--
  Protein	6.0g
  Calcium	--


title: Vegan Worcestershire Sauce
recipe_hash: 0d2f691c3f45544e07a6270c62de19e8
ingredient_hash: 7f1ebdffbefe0b6ff1a3b8ccb7450d7d
link: http://cookingwithrockstars.com/recipes/vegan-worcestershire-sauce
instructions:
  1. Place all ingredients in a medium saucepan and stir thoroughly. Bring to a boil, stirring constantly. Simmer 1 minute. Cool.

  2. Store in the refrigerator. Makes about 3/4 cup.


title: Vegan Sausages
recipe_hash: d6df155b6154bb20a80bec63f3b62f52
ingredient_hash: e6d99de3164491ab3c205e980d64df2c
link: http://vegandad.blogspot.com/2008/03/homemade-sausages.html
yield_unit: servings
instructions:
  1. Before mixing your ingredients, get your steaming apparatus ready, bring water to a full boil. The rest of the recipe comes together very quickly.

  2. Have ready 6 sheets of tin foil. In a large bowl, mash the pinto beans until no whole ones are left. Throw all the other ingredients together in the order listed and mix with a fork. Divide dough into 6 even parts. Place one part of dough into tin foil and mold into about a 5 inch log. Wrap dough in tin foil, like a tootsie roll. Don’t worry too much about shaping it, it will snap into shape while it’s steaming because this recipe is awesome.

  3. Place wrapped sausages in steamer and steam for 40 minutes.

modifications:
  straight from vegan dad:

  When I saw these on Isa's blog, I knew I had to make them. Sure, they looked great for pizza and gumbo and the like, but would they stand up to the bun test? Would they be good on their own, slightly grilled, and served with ketchup and mustard? The answer is yes! Yes! A thousand times yes! These are easy to make and taste way better than anything I can get at the store (Yves). The texture is freakishly sausage-like, and I was able to grill them on the BBQ after the steaming. This makes me think there is nothing these sausages can't do. I went crazy with the spicing: fennel, rosemary, sage, thyme, basil, oregano, parsley (and no red pepper flakes). Feel free to throw in whatever you want. Here is the recipe from Isa's blog. I made 6 sausages instead of 4.


title: Perfect Burger
modifications: [brian: todo: try making these into meatballs]
recipe_hash: 1363efd3f044aa72e097a0ee63f30757
ingredient_hash: 27ad76cb9759e38af37291ac64829006
link: http://vegandad.blogspot.com/2008/07/even-more-perfect-burger.html
instructions:
  1. Mix together tempeh, sausage, wheat gluten, and spices in a bowl. Add in sauces and enough water to make a firm dough. Squish dough between your fingers for a min or so to thoroughly mix. Divide in 6 portions and shape in patties (I find thin patties work best, but you could make 4 thicker ones if you want).
  2. Heat a think layer of oil in a frying pan over med-lo heat. Cook burgers for about 5 mins per side, until firm to the touch.


title: Egg Rolls
source: Vegetarian Times; February 2006
recipe_hash: 191e2f1dcb4eb3dcd791a151de8c1ed8
ingredient_hash: f011989dbf704ec4264f59f51e3455ae
link: http://www.vegetariantimes.com/recipes/10141
instructions:
  1. To make Egg Rolls: Whisk soy sauce, vinegar and 1 tsp. cornstarch in bowl to blend; set aside. 

  2. Warm large nonstick skillet over medium-high heat; coat with cooking spray. Add cabbage and carrots; cook, stirring, until cabbage is softened, 3 to 4 minutes. Add garlic, ginger, water chestnuts, edamame, peanuts and oil, stirring just until heated, about 1 minute. Add cornstarch mixture; cook, stirring, until thickened, 1 to 2 minutes. Transfer to plate; cover, and chill about 20 minutes to slightly cool. 

  3. To make Hot Mustard Sauce: Whisk all ingredients in bowl to blend, and transfer to dipping bowls. 

  4. To assemble Egg Rolls: Place several won ton skins on work surface, with a corner of each facing you (in diamond shape). Brush top corner of each with egg. Put 1 Tbs. filling in center of each; fold bottom corner, then both side corners over filling, and roll up. Place egg rolls on baking sheet dusted with cornstarch, and cover loosely with plastic as you go. 

  5. Preheat oven to 425F. Put second baking sheet in oven for 2 minutes. Remove it, coat with cooking spray then quickly put egg rolls on it. Spray rolls, and return to hot oven. 

  6. Bake 10 minutes, flip rolls and bake 10 minutes more, or until golden brown. Serve with mustard sauce.

modifications:
  we used rice flour spring roll wrappers (vegan)

  we made these without the baking, just serving as fresh spring rolls; there was no need for the egg because the rice wrappers stick to themselves


  Nutritional Information
  Per EGG ROLL: 

  Calories 46 
  Protein 2g 
  Total fat 1g 
  Saturated fat g 
  Carbs 6g 
  Cholesterol 5mg 
  Sodium 80mg 
  Fiber 1g 
  Sugars 1g


title: Breakfast Sausage
source: Vegan Dad Cookbook, December 2008
recipe_hash: 50362f8f1b44062927db11324941781c
ingredient_hash: 190f3941690fb5896bfa0b7fb167730f
link: http://vegandad.blogspot.com/2008/03/breakfast-sausages.html
instructions:
  1. Before mixing your ingredients, get your steaming apparatus ready, bring water to a full boil. The rest of the recipe comes together very quickly. 
   
  2. Have ready 6 sheets of tin foil. In a large bowl, mash the pinto beans until no whole ones are left. Throw all the other ingredients together in the order listed and mix with a fork. Divide dough into 6 even parts. Place one part of dough into tin foil and mold into about a 5 inch log. Wrap dough in tin foil, like a tootsie roll. Don’t worry too much about shaping it, it will snap into shape while it’s steaming because this recipe is awesome. 
   
  3. Place wrapped sausages in steamer and steam for 40 minutes.


title: BBQ Seitan Ribz
recipe_hash: 383f15bf2d672ef4f09d9486001f5eca
ingredient_hash: c85f1b135629ccc2f8d8f08f50224e0d
link: http://blog.fatfreevegan.com/2007/05/barbecued-seitan-ribz.html
instructions:
  Preheat the oven to 350 and lightly spray an 8x8 baking dish with canola oil. Mix the first 5 ingredients together in a large bowl. Mix the water with the nut butter, Liquid Smoke, and soy sauce and add it to the dry ingredients. Stir to mix well and then knead lightly in the bowl for a couple of minutes.

  Put the dough into the baking dish and flatten it so that it evenly fills the pan. Take a sharp knife and cut it into 8 strips; then turn the pan and cut those strips in half to form 16 pieces:

  Put it in the oven and bake for 25 minutes. While it's cooking prepare your grill.

  Remove it from the oven and carefully re-cut each strip, going over each cut to make sure that the ribz will pull apart easily later. Generously brush the top with barbecue sauce. Take it to the grill and invert the whole baking dish onto the grill (or use a large spatula to lift the seitan out, placing it sauce-side down on the grill). Brush the top of the seitan with more sauce.

  Watch it closely to make sure that it doesn't burn. When it's sufficiently brown on one side, turn over and cook the other side, adding more sauce, if necessary. When done, remove to a platter and cut or pull apart the individual ribs to serve.


title: Lasagne
cuisine: Italian
recipe_hash: 4f268daea812c6afee1483d4e319d008
ingredient_hash: 59fe4f5e2b01dd4ea7f74e447748a6bf
link: http://blog.fatfreevegan.com/2006/03/my-favorite-lasagna.html
yield_unit: servings
instructions:
  Sauté the mushrooms and garlic over medium heat in the 2 tbsp. water until tender; cover between stirring to keep them from drying out. Remove from heat and add the spaghetti sauce.

  Place the tofu and thawed spinach in the food processor and process briefly. Add the remaining filling ingredients to the processor and blend until smooth. (You may do this without a food processor by using a potato masher on the tofu.)

  Preheat the oven to 375 degrees.

  1. Spread half of the sauce in the bottom of a 9x12-inch pan. 
  2. Place a layer of noodles over the sauce, using three dry noodles and leaving a little space in between them. 
  3. Spread half of the tofu mixture on the noodles (I drop it by spoonfuls and then spread it). 
  4. Cover with another layer of 3 noodles and then 
  5. spread the remaining tofu mixture over them. 
  6. Top with a final layer of noodles
  7. pour the remaining sauce over this. 

  Cover the dish tightly with foil, and bake for 30 minutes. Then, remove the foil and bake for another 30 minutes. Remove from the oven and sprinkle with soy Parmesan and sliced black olives if you want. The lasagna will cut better if you allow it to cool for 15 minutes before serving.

modifications:
  Makes about 9 servings. Nutritional breakdown will change depending on the exact ingredients you use. Using regular (not light) tofu and Classico Mushroom &amp; Ripe Olive Pasta Sauce (with 60 calories and 1 gram of fat per 1/2 cup) and no optional ingredients, one serving provides 453 Calories (kcal); 5g Total Fat; (10% calories from fat); 20g Protein; 83g Carbohydrate; 0mg Cholesterol; 546mg Sodium; 9g Fiber. Weight Watchers Flex Points: 9.


title: Chocolate-Orange Cake
recipe_hash: 7eec5a68bb96d5ae7d6b81e3ca9e97ed
ingredient_hash: eb6e738f8b1fb2d78c7740cd8d63106e
link: http://blog.fatfreevegan.com/2007/12/chocolate-orange-cake.html
instructions:
  Spray a Bundt cake pan with non-stick spray and dust it lightly with unsweetened cocoa. Preheat oven to 350F.

  Combine the flours, sugar, baking soda, salt, cocoa, and cinnamon in a large mixing bowl. Add the yogurt, vanilla, balsamic vinegar, water, and orange juice. Beat by hand or with a mixer on low speed just until well-combined, about 1-2 minutes. Stir in the grated orange peel, and pour into the prepared pan.

  Bake for about 30-40 minutes, until a toothpick inserted in the middle comes out clean. Cool in the pan for 10 minutes and then invert it onto a serving platter and cool completely.

  When the cake is cool, make the icings. For each icing, mix the ingredients in separate small bowls. One half teaspoon at a time, stir in enough extra orange juice to make a drizzling consistency. Drizzle the chocolate icing over the cake, wait a few minutes for it to set, and then drizzle the orange icing.

modifications:
  Makes 16 servings. With icing, as shown: 198 Calories (kcal); 1g Total Fat; (3% calories from fat); 4g Protein; 47g Carbohydrate; 0mg Cholesterol; 294mg Sodium; 3g Fiber.

  Cake without icing: 167 Calories (kcal); 1g Total Fat; (3% calories from fat); 4g Protein; 39g Carbohydrate; 0mg Cholesterol; 294mg Sodium; 2g Fiber.


title: Pumpkin Black Bean Casserole
recipe_hash: e380bb79cc51c6364daa66686c113d13
ingredient_hash: faea1b0bfbc9771b6147e9bb0ffcfd67
link: http://blog.fatfreevegan.com/2008/10/pumpkin-and-black-bean-casserole.html
yield_unit: servings
instructions:
  In a large bowl, combine the black beans with the next 8 ingredients and set aside.

  Cut the pumpkin in half. Set aside one half for another use and peel the other half. Cut it into very thin slices about 1/4-inch thick and 2 inches long.

  Preheat oven to 425F. Spray a 2-quart casserole dish with canola oil. Lay one-third of the pumpkin slices in the bottom of the dish, and sprinkle lightly with salt and pepper. Cover with half of the bean mixture. Repeat layers with another third of the pumpkin and the remainder of the beans. Finish with the final third of the pumpkin slices.

  In a blender, combine the reserved *tomato liquid (about 1/2 cup) with the soymilk and remaining ingredients. Blend well and pour over the pumpkin. Cover tightly, and bake for 30 minutes. Remove the cover and bake for 20-30 minutes, until sauce is thick and bubbly and pumpkin is tender.

  *If you prefer to use fresh tomatoes, use one cup of chopped tomatoes and substitute 1/2 cup of water for tomato juice in the sauce recipe.

modifications:
  Makes 4 servings. Per serving: 296 Calories (kcal); 4g Total Fat; (11% calories from fat); 19g Protein; 53g Carbohydrate; 0mg Cholesterol; 463mg Sodium; 13g Fiber. Weight Watchers 5 Points / Core (without tahini).

  [brian thought it was good; diana gave it two thumbs down!]


title: Hotdog / Hamburger buns
recipe_hash: 6c3913246130e0467383a9a716197dda
ingredient_hash: d3e3c7de2bce605b8dffd0d3d369c579
link: http://veganfeastkitchen.blogspot.com/2007/12/if-you-feel-like-bakinghow-about.html
yield_unit: servings
instructions:
  BRYANNA’S FLUFFY BUT HIGH-FIBER HAMBURGER AND HOTDOG BUNS

  Mix and rise on dough cycle in bread machine or knead by hand or bread-mixer and let rise 1 hour (if you mix by hand, dissolve yeast in water first)

  <span weight="700">Hamburger Buns:</span> divide into 6 pieces, flatten and stretch each piece into a circle about 4” in diameter and place on a greased cookie sheet that has cornmeal sprinkled on it. You can also divide into 8 pieces, if you prefer a smaller bun. Allow to rise for about 40 minutes, brush with soymilk, and sprinkle with optional seeds, or dried onions, if you like. Preheat oven to 350 degrees F. Bake for15-20 minutes or until golden brown.

  <span weight="700">Hot Dog Buns:</span> divide into 8 pieces, roll between your hands until you have a 6 inch rope (or long enough for your favorite brand of veggie” wieners” or “sausages”), place on a sheet with cornmeal sprinkled on it. These should be placed fairly close together, so they will rise more up than out. Let the buns rise for 30 minutes or until a nice hotdog bun shape. brush with soymilk, and sprinkle with optional seeds, or dried onions, if you like. Preheat oven to 350 degrees F. Bake for15-20 minutes or until golden brown.

  Cool on a rack if you like soft buns, cover with a clean tea towel as they cool.


title: Papa Chorizo Frittata
recipe_hash: 631560e3f5e156a162392f1893b76a87
ingredient_hash: a9bdb82c42f577ff7bc0a6e047ac9fc4
link: http://veganguineapig.blogspot.com/2008/11/papa-chorizo-frittata-recipe.html
instructions:
  <span weight="700">Frittata:</span>
  Combine all frittata filling in a blender and blend until smooth. Pour into a large bowl and set aside.

  Preheat oven to 375 degrees F

  <span weight="700">Filling:</span>
  In a large sauce pan heat warm oil over medium to medium high heat. Add potatoes and onion and cook until potatoes are tender (about 8 minutes). Add garlic and chorizo and cook for an additional 2-3 minutes. Turn off heat and stir in roasted red peppers and parsley.

  Stir filling into frittata mix.

  Lightly oil a 9 inch spring form pan or a quiche pan. Pour frittata mix into pan and bake for 35-45 minutes or until filling is firm and you can run a clean toothpick through it.

  Allow to cool for 10-15 minutes. Remove frittata from pan and serve. (Can be served warm, room temperature or cold)


title: Chickpea and Cashew Biryani
cuisine: Indian
recipe_hash: 25fe77ba86308454cb29f36c3325d3a2
ingredient_hash: ca38f5e95012c1286079d60da2e6af58
link: http://vegandad.blogspot.com/2009/02/chickpea-and-cashew-biryani.html
instructions:
  1. Preheat oven to 375 degrees. Grease a casserole dish. Get water boiling in a pot. Add rice, cardamom, tumeric, cinnamon, salt and cloves. Parboil for 3 mins, drain, then return to pot and cover to keep warm.

  2. While water is boiling, heat oil in a large frying pan. Dry onions for 8-10 mins, until a deep golden brown. Add chickpeas, spices, lemon juice, and season to taste. Fry for 3-4 mins, until heated through.

  3. Place chickpea mixture in the prepared casserole dish and top with cilantro. Top with enough sliced tomatoes to cover the chickpeas. Spread yogurt over the tomatoes, then top with cashews and raisins. Top that with rice, and pour water evenly over the top.

  4. Cover and bake for 60-65 mins, until liquid is all absorbed and rice is cooked. Serve topped with more chopped cilantro.


title: Andy's Veg Burgers
source: Andy Murrell's Kitchen
recipe_hash: 482c4a7670a7d10a301a47742bb92a54
ingredient_hash: 4d8c8eddb8ba4e67b877718ee9b5760c
instructions:
  patty-up (small because of the expansion) and steam for ~20 minutes. Then season (worcestershire, teriyaki) and some Emeril's essence and throw on the grill.

  See Emerils essence recipe below, better to make it yourself instead of store bought. The stuff from  the store taste funny. (I threw mine out and made another fresh batch)


title: Pasta Primavera
recipe_hash: 6207988302c635f38d04de57ce1149c8
ingredient_hash: 17fe572d8adedbe4d3fe45a10f2bf005
link: http://vegandad.blogspot.com/2009/02/pasta-primavera.html
instructions:
  1. While pasta is cooking, heat oil in a large frying pan over medium heat. Saute onions for 3 mins, until beginning to soften. Add red pepper and carrot and saute for 5 -7 mins, until carrots are starting to get tender. Add mushrooms and garlic and cook until mushrooms have released their water.

  2. Add peas and heat through. Sprinkle flour over veggies and mix well. Add 1 1/2 cups of soy milk and nutritional yeast and bring to bubbling. Season to taste with salt and pepper.

  3. Drain pasta and return to the pot over medium heat. Pour sauce over top and mix well. Add more soy milk if pasta is too dry.


title: Black-Eyed Pea Fritters
recipe_hash: 1c43eee745843d374526dd823a28eb36
ingredient_hash: 21c962b74f4b93021a627ffe934e68af
link: http://www.bryant-terry.com/site/books/black-eyed-pea-fritters-with-hot-pepper-sauce/
yield_unit: servings
instructions:
  * Remove the skins from the beans by adding them to a large bowl, filling the bowl with water, agitating the beans, and fishing out the skins that float to the top with a fine mesh strainer. Rinse beans well.

      * In a food processor fitted with a metal blade, combine the beans, onion, peanuts, thyme, cayenne, vinegar, water, and salt and pulse until completely smooth. Transfer to a medium bowl, cover, and refrigerate for 1 hour.

      * Preheat the oven to 200°F.

      * Remove the batter from the refrigerator, add the bell pepper and cornmeal to the batter, and beat with a wooden spoon for 2 minutes.

      * In a medium saucepan over high heat, warm the oil until hot but not smoking, about 5 minutes.

      * Lower the oil to medium high, and in batches of 5, spoon the batter into the oil, 1 tablespoon at a time. Fry, stirring around, until golden brown, about 2 minutes. If necessary, adjust the temperature to ensure that the fritters do not cook to quickly.

      * Transfer the fritters to a paper towel-lined plate and allow them to drain. Transfer the drained fritters to a baking sheet and place in the oven to keep warm.

      * Serve hot with Hot Pepper Sauce.

modifications:
  From Bryant Terry:

  While bean fritters are thought to have their origin in Nigeria, one can find them throughout West Africa. Inspired by the Black-Eyed Pea Fritters served at the Gambian-Cameroonian restaurant Bennachin in New Orleans, I whipped up this dish.


title: Hot Pepper Sauce
recipe_hash: c43fa24d319227ea418993b287c38b61
ingredient_hash: 7398fcd688475bb5fa604c8fe3bdfeef
link: http://www.bryant-terry.com/site/books/black-eyed-pea-fritters-with-hot-pepper-sauce/
instructions:
  * In a saucepan over low heat, warm the oil. Add the onion, cumin, cayenne, and 1/2 teaspoon salt and sauté until the onions start to caramelize, about 8 minutes.

      * Stir in the garlic and chiles and sauté for 2 minutes more. Add the tomato paste, tomato sauce, vinegar, and water. Mix well, and simmer until it starts to thicken, about 5 to 7 minutes.

      * Transfer all the ingredients to an upright blender, and purée until smooth. Store in a tightly sealed jar in the refrigerator.

modifications:
  sauce suggested for Black-Eyed Pea Fritters

  from Bryant Terry:

  This is my attempt to replicate the oh-so-slammin’ hot sauce at Joloff Senegalese Restaurant, my favorite eatery in New York City. This version is only slightly hot, but if you really want that fire add 1 more habañero chile.


title: Lentil Stew
recipe_hash: 52176553a26e7da00b0acfe4d9d8fb16
ingredient_hash: 0ab66e33df7da08ab71c1b1eb4328880
instructions:
  Saute onions with water, if you want to enhance the carmelization, sprinkle a little baking soda while sauteing.

  Add everything else except potatos and bring to a boil, lower heat to simmer and cook for about 20 minutes.  Add potatoes and simmer for another 10 minutes.


title: Tofu Pancetta
recipe_hash: f3f0e54a14558beacfb6b765d5a94771
ingredient_hash: a19d6c789256256699d3b3a2bffd850d
link: http://vegandad.blogspot.com/2009/01/pasta-and-potatoes-with-tofu-pancetta.html
instructions:
  1. Place all ingredients except the tofu and oil in a small pot and bring to boiling. Simmer for 10 mins.

  2. While that stuff is simmering, place tofu slices in a non-stick frying pan and place over med-hi heat. Once it starts to sizzle, strain liquid into the pan. Let liquid reduce down, gently turning tofu to coat.

  3. Once liquid has completely reduced, add 1 tbsp of oil (more if needed). Fry 3-4 mins per side, until crispy and browned. Reduce heat a bit, if tofu is browning too much. Remove from heat and set aside.


title: Pasta and Potatoes with Tofu Pancetta
recipe_hash: f42059d9c0b16b671dffd27de861bd80
ingredient_hash: fb27bd37c7a0ea02e7516dea5c58ab2f
link: http://vegandad.blogspot.com/2009/01/pasta-and-potatoes-with-tofu-pancetta.html
yield_unit: servings
instructions:
  1. Heat oil in a large pot over medium heat. Saute carrot, celery, onion, garlic, and parsley for 5-7 mins, until softened. Add potatoes, water, and tomato paste. Season to taste with salt and pepper. Bring to bubbling, then reduce heat and simmer for 15-20 mins, until potatoes are softened. 

  2. Add macaroni and boiling water and cook, stirring frequently, until pasta is cooked and sauce is absorbed. Add more water, if needed.


  3. Add nutritional yeast and tofu pancetta and mix well. Serve.


title: Tofu and Sweet Potatoes over Cajun Quinoa
cuisine: Cajun
recipe_hash: a47c356c175efbf42d2e9e1c1032e666
ingredient_hash: 4f1c8dd68bbd5793baf45065c2b18224
link: http://vegandad.blogspot.com/2008/12/tofu-and-sweet-potatoes-over-cajun.html
instructions:
  1. Prepare quinoa -- 1 cup dry quinoa with 2 cups water.  Bring to a boil, keep at low boil for up to 10 min -- when all water is absorbed, remove from heat, keep covered until serving time.

  2. Saute onions first in a tiny amount of water, adding just a little at a time to keep them from sticking... add a small sprinkle of baking soda to enhance the carmelization.  Add celery, green pepper, and bay leaves and saute for an additional 5-7 mins, until onion is soft and translucent. Add potatoes and fry for 2 mins. Add tofu, water, and spices. Cook uncovered for about 10 mins, until potatoes are beginning to soften. Add a few splashes of water to keep everything from sticking.

  3. Add coconut milk to the pan and bring to bubbling. Simmer for 10 more mins, until veggies are cooked through. Season to taste and serve.


title: Pumpkin Mini Muffins
source: Brian's evolved, veganized recipe over 6 years... from an unknown source
recipe_hash: 162a84fa72519a823e862d4321f05cad
ingredient_hash: a0342b51b9691a667182faf278ed8fe9
yield_unit: servings
instructions:
  0. Preheat oven to 350.

  1.  Use the 3/4 cup water + 4 tablespoon ground flax seed to make the equivalent of 4 eggs.  Mix water and flax together and let gel for a few minutes

  2.  Mix all dry ingredients in dry bowl.

  3.  Mix all wet ingredients in a large mixing bowl, including your flax 'egg' from step 1.

  4. Add dry ingredients to wet mixing bowl and stir with a large spoon until well blended, but not too much.

  5. Lightly spray muffin tins with veg oil spray, 

  For mini muffins, bake for 11 minutes; regular muffins slightly longer... (or until tester comes out clean).


title: Vegan Pesto
recipe_hash: cbd2239bbb59873658de6f33b9c4a3de
ingredient_hash: 2ad8088b3c1147dd38bd4d0e9ab7c7c8
link: http://allrecipes.com/Recipe/Yummy-Vegan-Pesto-Classico/Detail.aspx
instructions:
  1. Place the pine nuts in a skillet over medium heat, and cook, stirring constantly, until lightly toasted. 

  2. Gradually mix the pine nuts, olive oil, garlic, nutritional yeast, and basil in a food processor, and process until smooth. Season with salt and pepper.


title: Southern Style Greens
recipe_hash: 8bf1ec79949be42ffa7c0409f2a7ab16
ingredient_hash: f18c4be99beabae0fc583f058caa9606
link: http://vegandad.blogspot.com/2009/02/southern-style-greens.html
instructions:
  1. Heat margarine in a large pot over medium heat. Saute onion and garlic for 5 mins, until softened.

  2. Add swiss chard and cook until tender, stirring regularly. When cooked, add hot sauce, season to taste with seasoned salt and pepper, and stir in liquid smoke. Serve.

modifications:
  from vegandad:

  We all know that dark leafy greens are awesome for you. Kale always ranks at the top of the list as a super veggie. This month's Nutrition Action newsletter reminded me of this fact with their veggie chart ( http://www.cspinet.org/nah/01_09/ratings.pdf ). I must admit, though, that I am always a bit stumped when it comes to finding exciting ways to serve greens. Simple steaming or sauteing always results in a chorus of "eeewwwws"from the kids. And sometimes I go crazy and cook them with a few splashes of white wine and lemon juice. This recipe, however, are by far the tastiest method of serving greens I have come across yet. And the kids like them! I used swiss chard because it cooks quickly, but you could use kale or collards as well.


title: Butter Bean Soup with Portabellas and Wild Rice
recipe_hash: 270c3035a6d294fccda581cd58341ea5
ingredient_hash: b1091b4dc3e4944153834f0a13d2aeeb
link: http://blog.fatfreevegan.com/2008/12/butter-bean-soup-with-portabellas-and.html
yield_unit: servings
instructions:
  Heat a large non-stick pot. Add the onions, and saute until they begin to brown, about 6 minutes. (Add a tablespoon or two of water to prevent sticking, if necessary.) Add the celery and garlic, and cook for another two minutes.

  Add the water and butter beans and bring to a boil. Add all remaining ingredients, bring back to a boil, reduce heat, and simmer until the beans and wild rice are both done, 45-55 minutes. If necessary, thin soup with water as it is cooking, according to taste. Just before serving, about 1/2 cup of the beans may be mashed or blended to make the broth thicker.

modifications:
  If you don't have wild rice, pearled barley or another grain can be used instead; just be sure to pick one that cooks in less than an hour. 


  Makes 6 servings. Per serving: 151 Calories (kcal); trace Total Fat; (1% calories from fat); 7g Protein; 29g Carbohydrate; 0mg Cholesterol; 849mg Sodium; 6g Fiber. Weight Watchers Core / 2 Points.


title: Golden Spice Pancakes
recipe_hash: 3086c0cb9fbed06a836581c3435f13a2
ingredient_hash: b69fc40046925d5ece442f59002c452b
link: http://blog.fatfreevegan.com/2008/01/golden-spice-pancakes.html
instructions:
  Spray a non-stick frying pan or griddle lightly with canola oil, and begin heating it on medium-high. Meanwhile, mix all the dry ingredients (flours through cloves) and add the rind, juice, and raisins to a well in the center. Mix briefly, just until combined (a few lumps are okay).

  When the skillet is hot, drop the batter by quarter-cupfuls and cook until the tops are beginning to bubble. Turn and cook a couple more minutes until the underside is golden and the inside is cooked. Serve immediately.

modifications:
  Makes about 10 pancakes. Each one contains 121 Calories (kcal); trace Total Fat; (2% calories from fat); 4g Protein; 27g Carbohydrate; 0mg Cholesterol; 269mg Sodium; 2g Fiber.

  Without raisins: 109 Calories (kcal); trace Total Fat; (2% calories from fat); 4g Protein; 24g Carbohydrate; 0mg Cholesterol; 268mg Sodium; 2g Fiber.


title: Pancakes
recipe_hash: e3883425ec43fae2f53a9681334bed11
ingredient_hash: 764c152859cf2053aaf679ccc21a4998
instructions:
  Mix the 3T water and 1T ground flax seeds to make a 'egg' mixture.

  Mix the dry ingredients well, add milk and flax egg.

  Add more milk for thinner pancakes


title: Coconut Red Lentil Curry
modifications: serve with rice
recipe_hash: 5ebb887930837bbf9ad115b9b1efe607
ingredient_hash: fe0afeb2a7a373693bc692c187808d82
link: http://www.epicurious.com/recipes/food/views/Coconut-Red-Lentil-Curry-236684
instructions:
  Prepare rice 

  Saute onion with pinch of baking soda to carmelize.  In a 3 1/2- to 4-quart heavy pot over moderate heat, stirring occasionally, until edges are golden, about 6 minutes. Add ginger and garlic and cook, stirring, 1 minute. Add cumin, coriander, turmeric, salt, and chile and cook, stirring, 1 minute.

  Stir in water, lentils, and coconut milk, then simmer, covered, stirring occasionally, 5 minutes. Stir in zucchini, spinach, and simmer, covered, until lentils and zucchini are tender, about 15 minutes. Season with salt and serve with cilantro sprigs scattered on top.


title: Guacamole
source: Lucinda's school fieldtrip
recipe_hash: c255a269acfe0a86c1069f26302d4b27
ingredient_hash: c4c70eabf1880d0b43fbf063d6e07e88
instructions:
  Peel avacodo, remove the pit, place in bowl
  Add tomato, onions, lemon or lime juice, cilantro and garlic.  With a large fork, mash it all together.


title: Potato Garbanzo Soup
source: Rosa Quintal concina
recipe_hash: 3cc95cb9f31a774342aa8360e63f09f3
ingredient_hash: 665e19471bbad45290bbcf6710455245
instructions:
  1. Saute onion, green pepper and tomato; 
  2. Fill large pot a little more than half full with water, put in garbanzos, bring to a boil.  After 15 minutes, add carrots, 10 minutes, add potatoes, 5 minutes, add butternut and chorizo.  Add tofu and Braggs.


title: Spicey Lentil Curry
modifications: Serve over brown rice and top with dollop of soy yogurt.
cuisine: Indian
source: PG&E billing insert
recipe_hash: 9fc551e1ecbb3fa97acd694e8c49f613
ingredient_hash: dea33a026b262cd5e2056a4c857e2354
yield_unit: servings
instructions:
  In a heavy saucepan, heat lentils and water over medium-high heat.  Bring to a boil, then reduce heat.  Simmer, partially covered, 45 to 50 minutes, or until lentils are tender, occasionally skimming off the foam and stirring to prevent sticking.  In a non-stick skillet, saute cumin, onions, tomato and hot pepper, stirring frequently.  Remove pepper.

  When lentils are tender, stir in onion mixture, ginger, garlic, tumeric and salt, and cook another 10 to 15 minutes.  Serve, garnished with cinantro.


title: Spelt Bread
recipe_hash: 830ffa90cb0a56503b2b21fc7bec2838
ingredient_hash: 2e25fac5e053466c72cac08e00862800
link: http://www.recipezaar.com/Spelt-Bread-Bread-Machine-280382
instructions:
  1 Place ingredients in pan of bread machine in order recommended by manufacturer. 
  2 I used the cycle for white bread,Quick or Rapid,&amp; light crust. My bread Machine is a Breadman, so I used Rapid cycle (time 2 hours). 
  3 Note: I did have to add a little more milk when it was mixing.


title: Corn Bread
recipe_hash: e6fde411c53187fd5f1ad1e58a0c822f
ingredient_hash: 8a5bf722d664c8954187fd5b8092ac52
link: http://allrecipes.com/Recipe/Homesteader-Cornbread/Detail.aspx
instructions:
  NOTE: Needs more cornmeal, less flour
  2.5 corn meal; 1 flour

  Prepare flax eggs (2T ground flax, 6T water), let gel for a bit.

  Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9x13 inch baking pan. 

  In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, flax eggs and yogurt until smooth. Pour batter into prepared pan. 

  Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.


title: Butternut Meatballs
source: Rosa Qintal concina
recipe_hash: c35cb6f2a0bad52133b816df334e39ec
ingredient_hash: 2b5a475edde98191b2d57e49cd414235
instructions:
  1. Saute onion with a sprinkle of baking soda
  2. Add tomatoes and bell peppers, saute a little more
  3. Add vegetable broth, Braggs and butternut and boil for about 5 minutes (until butternut just tender)
  4. Add a touch of corn starch to thicken it a bit
  5. Add chopped spinach
  6. Add meatless meatballs just so they are warmed up (don't cook or they fall apart)
  7. Serve over brown mexican style rice with sprinkle of parmesan cheeze


title: Chaya Casserole
cuisine: Mexican
recipe_hash: e26984adbde141a5abcbcea727db9b8b
ingredient_hash: 0db9396982e4eaaf3e0f90700268f23b
link: http://www.urbanharvest.org/advice/vegetables/chaya.html
instructions:
  Mix together the chaya, onion, salt and pepper; stir the eggs into the milk and add to the chaya mixture and place in a greased glass casserole, sprinkle the top with the bread crumbs and butter.  Bake at 220 degrees for 15 minutes.

modifications:
  FIRST TRY:

  I added:
  1 t cumin
  the tofu mixture from the frittata recipe
  1 can black beans
  1 cup corn


title: Peach Blackberry Cobbler
recipe_hash: 2f85cd376cd1d5520fbf13f0c6cfc3c5
ingredient_hash: f7988619158c84240d830b35172aa4a2
instructions:
  1.  Preheat oven to 400F

  2.  Make your own soy buttermilk by adding 3 t apple cider vinegar to 1 1/4 cup soy milk; let stand at least 15 minutes to sour the soy milk.

  3.  Combine 1/4 cup flour, peaches, agave, lemon juice, 1/4 t salt.  Put mixture into 12 x 9 baking dish.  Let stand.

  4.  Combine 2 cups flour, 1/2 t salt, sugar, lemon rind and baking powder.  Cut in butter with pastry handle until coarse.  Add buttermilk and stir until moist.

  5.  Drop in dough into fruit mixture into 12 mounds.  Sprinkle with turbinado sugar.

  6.  Bake at 400 for 40 minutes.


title: Playdough
recipe_hash: d2845492c842cd5dab16b4104226c419
ingredient_hash: cb6b38d0ecea556e6a328284059ce20f
link: http://www.amazingmoms.com/htm/artclayrecipes.htm
instructions:
  Mix ALL of the ingredients in a large saucepan.

  Cook over medium low heat, until the dough comes away from the edges of the pan and it becomes difficult to move the spoon. 

  Remove from heat. Cool until it can be handled.

  Place on counter or wax paper knead 3-4 times.

  Store in an air tight container.


title: Lentil Tomato Loaf
source: Everyday Vegan (Atchison)
recipe_hash: 0285d1bee0be5ee94edebb1bfdb85828
ingredient_hash: 9ad1a4f04a548f62bd17b4eb1360ad17
instructions:
  Cook lentils

  Mix flax meal and water to make thickner, set aside

  Preheat oven to 350.

  Saute onion with a pinch of baking soda; add celery, garlic, and salt and saute a bit more until tender.

  Mix lentils, saute mixture and remaining ingredients well.

  Transfer to lightly oiled loaf pan and bake for 45 minutes.


title: Matar Paneer
cuisine: Indian
source: Everyday Vegan (Atchison)
recipe_hash: b0e548a9b025b75628e441e66a770d20
ingredient_hash: c2a3589eb97e10df75dc94c71f38ad1c
instructions:
  Puree minced gingerroot, garlic, cashew nuts, and onion with water.

  Heat oil over low heat.  Add fenugreek, turmeric, chili powder, and ground coriander.  Cook 30 seconds.

  Add gingerroot puree.  Cook mixture for 5 minutes.  Stir gravy occasionally.

  Heat oil in heavy skillet over moderate heat until hot.  Saute tofu for 1 minute.  Stir.

  Add peas and gravy.  Cook 4 minutes. Stir.

  Stir in garam masala, half of minced coriander, half of gingerroot, and sea salt.

  Transfer to serving dish.  Sprinkle with remaining coriander and gingerroot.

modifications:
  brian:  first try -- it was way (!) too dry.  i added 1.5 cups of water and 1/2 cup nutritional yeast.

  DON'T FORGET RICE or NAAN SIDE!


title: Chipotle and White Bean Pasta
source: Everyday Vegan (Atchison)
recipe_hash: 6ed0b767174cea79315e39f4d31f423e
ingredient_hash: 305dafd16cf5f8f6b655b27b9cbf44f1
instructions:
  Cook pasta according to pkg instructinos. Drain; set aside.

  Soak sun-dried tomatoes and chipotle pepper in 1/2 cup hot water until softened; drain; reserve liquid.

  Saute onions and garlic in olive oil until tender.

  Chop tomatoes. Slice peper and scoop out seeds to discard (seeds are very hot!).  Mince chipotle.

  Add tomatoes and chipotle to onions and garlic, including liquid from tomatoes.

  Add corn kernels, beans, and Vogue.  Heat throug.  Adjust seasonins, if needed.  Toss into noodles.

  Serve immediately.


title: Pepperoni
modifications: Double (or even quadruple) this recipe to stock up.
recipe_hash: 976cbed24efc5f6eca0929db43624129
ingredient_hash: 0b7bd3f3cd3d97b01efe88fa8feff806
link: http://vegandad.blogspot.com/2008/03/homemade-vegan-pepperoni.html
instructions:
  <span style="italic">Get your water on its way to boiling in your steamer</span>

  1. Finely mash the beans with a fork. Add water, oil, liquid smoke, HP or BBQ sauce, paprika, cayenne, salt and sugar and mix well.

  2. Roughly grind anise seed, peppercorns, and red pepper flakes with a mortar and pestle. Add into mixture. Add in wheat gluten and mix well with a fork.

  3. Divide dough into three equal portions. Shape each into a tube and wrap like a tootsie roll in heavy duty aluminum foil. Make sure to wrap it tightly by twisting the ends. Heavy duty foil is needed to keep the pepperoni from bursting out of the wrapping when cooking.

  4. Steam for 45 mins. Cool and slice.


title: Dahl
cuisine: Indian
recipe_hash: 6ee38057abe925cbe401efe68b0556d7
ingredient_hash: d5a24f322856230dd752a1496842239d
link: http://vegandad.blogspot.com/2007/09/indian-feast.html
instructions:
  1. Put lentils, water, tumeric, and onion in a large saucepan. Bring to a boil, then simmer (with the lid on) until lentils are soft.  When the lentils are done, they will break apart when you stir them, making a thick(ish) paste.

  2. Add the salt and tomatoes and simmer until heated through.

  3. Heat oil in a small saucepan, and fry garlic until golden. Add spices and stir into lentil mixure. Serve.

  A Note on Rice: I am not going to post a recipe for rice here, but just wanted to say that basamti rice is essential for Indian food. It is wonderfully fluffy, never sticks, and has a great flavour.


title: Chicken Saag
cuisine: Indian
recipe_hash: cfd08ed352a10d3dd1a50bc2b4d29673
ingredient_hash: 0764a1699e6b6692bf61fae70cb4c866
link: http://vegandad.blogspot.com/2007/10/chicken-saag.html
instructions:
  1. Cook spinach, without water, in a large pot with a lid for 5 mins (longer if you are using kale). Remove from heat and add ginger, garlic, and 1/4 cup of the water. Blend with a handmixer (or throw in food processor). Put mixture in a bowl.
  2. Heat oil and fry bay leaves and peppercorns for 2 mins. Add onions and fry until golden brown.
  3. Add tomatoes and simmer for 5 mins. Add curry powder, salt, and chili powder and mix. Add spinach mixture and remaining water. Simmer 5 mins.
  4. Add yogurt and mix. Add "chicken" or chickpeas and heat through. Serve over basmati rice.


title: Chikn Nuggets
cuisine: American
recipe_hash: 75a14da10e5a10fde4aaf1816409313d
ingredient_hash: 5978db980bd0606504afd9b39051bc90
link: http://vegandad.blogspot.com/2008/06/chickenless-nuggets.html
instructions:
  1. Whisk together flour and spices in a bowl. Whisk together water and oil and a separate bowl and add to flour mixture. Stir and bring into a dough. It's rather hard to knead this dough, so I stretch out the sides and then fold them into the centre. I then press down to mold it back together again. This works the gluten and helps mix everything together.

  2. Roll dough out into a long log, about 12-14 inches long. Let rest while you mix together the bread crumbs, nutritional yeast, tumeric, and paprika in one bowl, and the flax seed, soy milk, oil, and vinegar in another.

  3. Preheat oven to 400 degrees, line a baking sheet with foil and spray lightly with oil.

  4. Slice dough into 24 pieces (about half inch each). Press down a bit to get a nugget shape, dip in soy milk, then lightly roll in bread crumbs. Repeat with all pieces of dough.

  5. Re-dip nuggets back in soy milk (let it soak up so you get a thick breading), and roll again in the bread crumbs. Press the nugget into the crumbs to get a nice thick coating and to maintain the nugget shape. Place on baking sheet.

  6. Bake for 10 mins, flip, then bake for another 10 mins. Flip again and cook for 4 mins, then flip and cook another 4 mins (this keeps the breading from browning too much).

  7. Serve with dipping sauce of you choice. These are a bit chewy when they are piping hot, but firm up nicely when they cool down a bit.

modifications:
  A NOTE ON BREADING: the key to a good breading is to keep one hand wet and the other dry. Use one hand to dip the nuggets and place into the breading. Shake the bowl to coat the nugget in crumbs, then use your dry hand to handle/press the nugget.


title: Turkey Lunchmeat
cuisine: American
recipe_hash: b8ebe8202c4d2b9a83d97f09e8353293
ingredient_hash: f14e91eb056106bea1193ad03731e939
link: http://vegandad.blogspot.com/2008/09/hickory-smoked-veggie-turkey-lunchmeat.html
instructions:
  <span style="italic">Get water steaming in your steamer. You will need a large steamer.</span>

  1. Place all ingredients except the gluten flour in a blender and process until very smooth. Pour into a bowl. Add gluten flour and work into a dough. Knead for a few mins to let gluten develop.

  2. Shape dough into a log and wrap in heavy duty foil like a tootsie roll. Try to make the roll as thick as possible. Steam for 1 hour.

  3. Preheat oven to 350 degrees in the last 15 mins of steaming. Remove seitan from steamer and bake for 40-50 mins. Seitan should swell and press against the foil.

  4. Cool and slice as needed for sandwiches. This seitan holds up very well and can be shaved very thin. Store in the fridge or freezer. This recipe makes a lot, so you can cut it into 3 or four chunks and store them away for later.


title: Corn Pudding
recipe_hash: 35f5e74814829d204c6291aa4c0417a1
ingredient_hash: 0ffebe0463c68366bcf9983f6d810db7
instructions:
  Preheat oven to 400.

  Soften the margarine to room temperature.  

  Make one "flax egg" by pre-mixing the 1 T ground flax seed with 3 T water.  Let it congeal for a few minutes; 

  Mix all ingredients in a caserole dish.  When finished mixing, wipe the top edges of the dish clean with a wet cloth or paper towel to prevent the thin layer of batter from burning, thus enhancing presentation on the table.

  Bake at 400 for 1 hour.

modifications:
  This dish is always a crowd pleaser.  The great thing about it is that it is so universally loved, yet so simple to make... especially since you mix it in the baking and serving dish --  a great combo when entertaining.    If you have a big group, you'll want to make a double batch in two caserole dishes because everyone always goes for seconds.  
  <span weight="700">
  Vegan notes: </span>
  This long-time Murrell family recipe was veganized by Brian.  The original ingredients included  1 box of Jiffy corn muffin mix, 8 oz sour cream, 1 egg and 1 stick of butter.  I found that Jiffy brand corn muffin mix has animal lard in it, so I use 1/2 box of Trader Joes brand 15oz Corn Muffin mix with great results.   Various sour cream substitutes made from tofu are available; Sour Supreme is the brand I use.  For egg substitute in any baking recipe, 1 T ground flax seed + 3 T water = 1 egg.  Various non-dairy margarines are available; Earth Balance is one that is vegan.


title: Vegetarian Baked Beans, Boston Style
source: Eat More, Weigh Less (Ornish)
recipe_hash: 7158f10aeaf4f93ee312b096ad1a192d
ingredient_hash: a32a24f967369e5a44aaafb1265757b6
yield_unit: servings
instructions:
  Drain the beans, cover with fresh water, and bring to a boil for 5 minutes, then drain again. Whisk together the molasses, sugar, mustard, cayenne, Bakon yeast, and tamari in a bowl, then mix with the beans and add the onions, bay leaves, garlic, salt, and pepper. Place in a crock pot and add water to cover the beans. Cover and cook on low until the beans are very soft, 7 to 8 hours. Check periodically and add more water, if needed, to keep the beans from drying out.

  Serving Ideas : Serve with corn bread and a salad.

  Posted to the Veg-Recipes list by Karen Greenlee (greenlee@bellsouth.net)

modifications:
  Nutritional Information

  The following nutritional information has been estimated by MasterCook and is provided only as a rough guide. If you are on a special diet, do not rely on this information without further analysis. Consult your doctor.

  Per serving: 91 Calories (kcal); trace Total Fat; (2% calories from fat); 1g Protein; 22g Carbohydrate; 0mg Cholesterol; 366mg Sodium

  Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates


title: Tandoori Seitan
cuisine: Indian
source: Vegan Dad
recipe_hash: 1df9f546ba8783f8bcd8c84ebf1cbd02
ingredient_hash: d4e611fb718aa86efc437be54d64a349
link: http://vegandad.blogspot.com/2008/06/tandoori-seitan.html
instructions:
  1. Put your skewers in a pan of water and set aside.

  2. In a medium bowl, mix gluten, salt, and spice mixture together. In a separate small bowl, whisk together soy sauce, oil, and water.

  3. Add wet to dry and mix well. This will result in a pretty tough and rubbery seitan. If everything isn't perfectly mixed and the seitan looks marbled, don't sweat it it will still taste good.

  4. Mix together yogurt, oil, and spice mix in a bowl. Cut seitan into 24 chunks and add to bowl. Coat well to keep the seitan chunks from bonding with one another in the bowl. Let marinate for 30 mins in the fridge (less if you are in a hurry). Remove seitan from bowl and put four pieces on each skewer. Add 1/2 cup of water to the marinade left behind and mix well.

  5. Heat grill on low. You want the temp to be about 400 to 450 degrees. Oil the grill well and place skewers on grill. Close lid and cook for 3-4 mins. Flip skewers over, lightly baste, and cook for another 3-4 mins. Keep going like this until you run out of marinade. The seitan should cook for about 20 to 25 mins, and you may not need to baste each time you turn. Just make sure it looks hydrated.


title: Vegan Tortellini with Roasted Pepper Cream Sauce
source: Vegan Dad
recipe_hash: 5a8a8ee78fad8ca85c1dc6b4c4d11000
ingredient_hash: c1c8f91e2ffc57a705ea6570bad860a6
link: http://vegandad.blogspot.com/2009/08/vegan-tortellini-with-roasted-pepper.html
instructions:
  <span weight="700">Cashew Cream:</span> place cashews in a blender and pour in enough of the water to cover. Blend into a paste. Add the rest of the water and blend until very smooth.

  1. Make tofu ricotta, then make the tortellini like you see in this video http://www.youtube.com/watch?v=UfF9MoQ0ebQ . I found it very helpful to put the tofu ricotta in a piping bag--it really sped up the filling process. Let dry a bit before cooking.

  2. Make the sauce: roast peppers, then skin, core, seed, and chop. Heat oil and margarine over medium heat in a saucepan. Saute onion and garlic for 7-10 mins, until soft and translucent. Add in chopped pepper, basil, cashew cream, and broth. Blend until smooth with an immersion blender, then season to taste. Heat, but don't boil, and then serve over cooked tortellini.

modifications:
  NOTE: these freeze and cook really well (as do the ravioli). Once dried, place in a bad in the freezer. Drop as many as you want in boiling water and cook until they all float.


title: Tofu Ricotta Filling
modifications:
  adapted from
  http://www.theppk.com/recipes/dbrecipes/index.php?RecipeID=58

source: Vegan Dad
recipe_hash: 26eadb4345502c188e8915c1f98897fe
ingredient_hash: 114d070b2fd66963ed5446cd3b3a5c4a
link: http://vegandad.blogspot.com/2009/08/ravioli-with-pesto-cream.html
instructions:
  1. In a large bowl, mush the tofu up with your hands.

  2. Add lemon juice, garlic, salt and pepper and basil. Mush with hands again until smooth and reaches the consistency of ricotta cheese.

  3. Add cashew cream, stir with fork. You want the tofu to be creamy, but not wet or soggy. You should be able to form it into balls with your hands. Add nutritional yeast and combine all ingredients well.


title: Vegan Pasta
modifications: makes 1 pound
source: Vegan Dad
recipe_hash: 4b317a3b9a74d5bc67f2a3c66c81753d
ingredient_hash: 145999a9cdd9e7feb17d467f52a16390
link: http://vegandad.blogspot.com/2009/08/easy-fresh-vegan-pasta.html
instructions:
  1. Put flours and salt in a food processor fitted with the blade attachment and process briefly to mix.

  2. With motor running (around speed 6-8), drizzle in oil and then the water. You will notice that the flour will resemble fine bread crumbs as the liquid is added, then coarse bread crumbs, then it will begin to bunch together. When it does this, it is ready.

  3. Remove dough from processor and knead briefly until smooth. Pass through your pasta machine as per its instructions, dusting with semolina flour as needed.

  TIPS
  1. If you dough is too wet, you can work in more semolina as you pass it though the roller.

  2. Drying the pasta for 20-30 mins after it is cut makes it more durable and less mushy, and is essential if you want to store the pasta in the fridge to be used later. Hang the pasta on a cupboard door while you get the water boiling.

  3. Fresh pasta does not take long to cook--just a minute or so once the water comes back to a boil.


title: Thai Tamarind Chili Tofu and Cashews
cuisine: Asian/Thai
source: Vegan Dad
recipe_hash: f3e64c1d960d657bc3e2798802a21344
ingredient_hash: d575df70f5c010239449d86a0a7908d4
link: http://vegandad.blogspot.com/2009/08/thai-tamarind-chili-tofu-and-cashews.html
instructions:
  <span weight="700">Baked Tofu:</span>
  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Toss tofu cubes in enough oil to coat, add salt. Place sheet in the oven and bake for 20 mins, or until golden, turning cubes regularly to evenly brown.

  2. While tofu is baking, prep your veggies. Heat oil in a wok over med-hi heat. Add shallots and fry for 1 min, then add garlic and curry paste and fry for 30 seconds. Add red pepper and fry for 1 min more, until it begins to soften. Add green onions and fry 1 min more.

  3. Add 3 teaspoons tamarind paste , stock, sauces, and sugar and mix well. Season to taste. Add cashews and tofu and heat through.

  4. Garnish with cilantro and serve over jasmine rice.


title: Chili Tamarind Paste
modifications: makes about 2 cups
source: Vegan Dad
recipe_hash: 869df42336377c19f4ef94754fdd6cb5
ingredient_hash: 48ee3ccfdfcd2fee744cca1acf2d75f6
link: http://vegandad.blogspot.com/2009/08/chili-tamarind-paste.html
instructions:
  1. Put mushroom pieces in a bowl and cover with hot water. Soak until soft (about 15 mins). Place tamarind in a bowl and add 1/4 cup of hot water. Set aside.

  2. While the mushrooms are soaking, heat oil in a saucepan over medium/med-hi heat. Add garlic and fry for about 1 min, until golden but not brown. Remove from oil with a slotted spoon.

  3. Add shallots to the oil and fry for 1 min. Add chiles and fry for another min (if using curry paste, then skip this step). Remove from oil with a slotted spoon. Remove pan from heat.

  4. Mash tamarind pulp with a fork until a thick paste forms. Add more water, if needed. Press through a fine sieve with the back of a spoon. Discard fibres and seeds left behind.

  5. Drain mushrooms. Place in a food processor along with garlic, shallots, chiles, tamarind paste, sugar, and sauces (and curry paste if you are using that). Begin to process. With motor running add the oil you fried the garlic in. Then slowly add veggie broth. If the mixture is too thick, or not smooth enough, add more broth.

  6. Pour mixture back into saucepan and heat over medium heat until bubbling. Cook for 10 mins, sirring regularly, or until sauce darkens and thickens (should be like the consistency of pudding). The oil will separate out, but don't worry, you can stir it back in later.

  7. Pour into a glass jar and let cool. Store in the fridge. When cold, stir to mix the oil back in.


title: Indian-Style Potatoes and Spinach
cuisine: Indian
source: Vegan Dad
recipe_hash: 92184b8e767cedbe504432cd929870d0
ingredient_hash: 9c4a89c0f1afd816a0813b26a3a7867a
link: http://vegandad.blogspot.com/2009/04/indian-style-potatoes-and-spinach.html
instructions:
  1. Heat oil over medium heat. Add mustard seeds and fry until they begin to pop and splutter. Add onion, garlic and ginger and fry for 5-7 mins, until translucent.

  2. Add potatoes, water, chili powder, and salt and mix well. Add a little more water, if needed, to make a nice sauce. Reduce heat, cover, and cook for 12-15 mins, or until potatoes are cooked. Stir occasionally.

  3. When potatoes are cooked, add spinach to the pan. Cover and cook for a few mins until spinach wilts but is still a nice vibrant green.


title: Black Bean Chili
source: brian's recipe merge
recipe_hash: 72849ee74d291b14842a386813761ac9
ingredient_hash: 852c2bbc6657498527b909cbd5828123
instructions:
  [Instructions herein for preparing this chili either on the stovetop, crockpot, or pressure cooker.]

  Soak the beans overnight or use a quick-soak method*. Drain the beans and put them into a pressure cooker, crockpot, or large chili pot. Add the vegetable broth (5 cups for pressure cooking, 6 for crockpot and stove) and all ingredients through chili powder. Begin heating over high heat.

  Saute the onions in a skillet with a pinch of baking soda (Really, just a pinch... too much baking soda and you'll have some foaming bubbles.).  This aids in carmelization, brings out moisture of the onion, and requires no oil.  Add the onion to the pot.

  <span weight="700">For pressure cooking:</span> Seal the cooker and bring to high pressure. Reduce heat and cook for 10 minutes at high pressure. Remove from heat and allow pressure to come down naturally. Check to make sure beans are soft, and if they aren't, return to high pressure for another minute. Once the beans are soft, add the salt, corn and tomatoes and taste for seasoning. If necessary, add more cumin, pepper, and chili powder. Simmer over low heat for at least 20 minutes. 

  <span weight="700">For crockpot:</span> Cook until beans are completely soft, on high for 5 hours or on low for at least 8 hours (crockpots vary, so adjust times as necessary). Add the salt, corn and tomatoes, check seasonings, and cook for at least another hour. 

  <span weight="700">For stovetop:</span> Cover and cook on low heat until beans are completely tender, about 1 1/2 hours, adding water as necessary. Add the salt, corn and tomatoes, check the seasonings, and cook for at least 20 minutes. 

  Serve with fresh, chopped cilantro for a great mexican herbal flavor.

  *To quick-soak beans, cover with two inches of water and bring to a boil for a few minutes.  Turn off the heat, and let them sit for an hour or so.  Purge the water, rinse the beans, then add them to the chili pot.


title: Cranberry-Orange Relish
recipe_hash: ca40e8cbe09af96d31294332948fc36c
ingredient_hash: 650da1a24d50f9f365eef4377e9f5a15
link: http://recipes.epicurean.com/recipe/4740/cranberry-orange-relish.html
instructions:
  Wash cranberries; pick out bad ones. Wash orange and apple. Cut off stem ends of orange; core and seed apple. 

  Cut orange and apple into pieces and put in food processor. Process until finely chopped. Transfer to mixing bowl. Process cranberries and sugar until finely chopped. 

  Add to orange/apple mixture and add chopped nuts. Mix well. (Taste for sweetness; add more sugar if needed.) Serve chilled.


title: Brown Yeast Gravy
source: Bryanna
recipe_hash: 440bb777122e7156a39afa0cd61f59f6
ingredient_hash: 6a06050a4be1813d9346b83551db140d
instructions:
  In a heavy saucepan over high heat, whisk the yeast and flour together until it smells toasty. Off the heat, whisk in the water, soy sauce, salt and Kitchen Bouquet, if using. Stir constantly over high heat until it thickens and comes to a boil. Reduce the heat and simmer for 2-5 minutes. This can be made ahead and reheated.


title: Choclate Chip Cookies
recipe_hash: c8cdab300e46bef6d8656b142c00b9ad
ingredient_hash: 13b41c0f8462fc4a00538fb96cecabdc
link: http://vegetarian.about.com/od/vegancookierecipes/r/chocchipcookies.htm
instructions:
  Preheat oven to 350 degrees.

  Mix the ground flax seed and water together first to let them gel

  Sift together the flour, salt and baking soda in a large bowl and set aside.

  In a separate large bowl, beat together the margarine, sugar, brown sugar, vanilla and flax mixture. Add the dry ingredients to this and stir until combined well.

  Stir in the chocolate chips.

  Drop one inch spoonfuls of dough onto cookie sheet. Bake for 8 to 10 minutes, until edges are golden brown.


title: Lemony Quinoa with Butternut Squash
source: Fatfree Vegan
recipe_hash: ebaca055e9135e52829b469d3f3742d6
ingredient_hash: 99c6ba8b90e02d5df62b3af26db0d1e0
link: http://blog.fatfreevegan.com/2009/10/lemony-quinoa-with-butternut-squash.html
instructions:
  Preheat oven to 400F. Cut the squash in half and scrape out the seeds and strings (using a grapefruit spoon makes this easier). Peel and cut into 1/2-inch cubes and toss with the 1 teaspoon of lemon juice. Place them on a non-stick baking sheet (or silicone mat), sprinkle with a little salt and pepper, and bake for 15 minutes, stirring halfway through.

  Place the quinoa in a fine-mesh strainer and rinse it well and allow to drain. Heat a deep, non-stick pot. Add shallots and garlic and cook, stirring, until shallots soften slightly. Add the quinoa and toast it until it has dried out and begins to exude a toasty aroma. Add the squash along with the thyme and vegetable broth. Reduce the heat to low and cover. Cook, stirring once or twice, until all broth is absorbed, about 20 minutes. Stir in the lemon peel and 1 tablespoon of lemon juice. Season to taste with salt and pepper, and add more lemon juice if needed.

  Serve with toasted pine nuts and chives sprinkled on top.

modifications:
  Nutrition Facts

  Nutrition (per serving): 240 calories, 50 calories from fat, 5.7g total fat, 0mg cholesterol, 291.8mg sodium, 576mg potassium, 41.2g carbohydrates, 5.2g fiber, 1.7g sugar, 8.4g protein, 4.5 points.


title: Chocolate Cake
recipe_hash: 9995ac0fec66c499dbccc00218680ac4
ingredient_hash: e3abf53f53575c2ed44729770b5224d5
link: http://www.theppk.com/recipes/dbrecipes/index.php?RecipeID=124
instructions:
  Preheat oven to 350 F. Spray a 9 inch springform pan with non stick cooking spray.

  Sift together flours and baking powder and baking soda.

  In a saucepan, heat the soymilk on low-medium heat. When it is slightly bubbling, add the cocoa powder and wisk well until it is dissolved. Remove from heat.

  Combine the other liquid ingredients in a bowl and whisk well. Add the cocoa mixture and combine. Add the wet ingredients to the dry.

  Pour batter into prepared pan, bake at 350 F for 25 minutes until a toothpick or butter knife comes out clean. Let cool completely and frost with your favorite frosting.


title: Vegan Sugar Cookies
recipe_hash: 3a4285941124c6e2f11aaaef7e35ebaf
ingredient_hash: 14850a42f9577c5eea79f37e713b995e
link: http://www.johnandkristie.com/archives/2005/10/perfect_sugar_c.html
instructions:
  1. 	In a large bowl, cream together the margarine and sugar. Stir in the egg replacements and vanilla. Gradually add the flour, baking powder and tofu cream cheese. You may have to use your hands at this point to finish the mixing. Form the dough into a long loaf and wrap in cellophane. Refrigerate for a couple hours.

  2.	Preheat the oven to 350 degrees F (175 degrees C). Grease the cookie sheets or use a non-stick foil.

  3.	On a lightly floured surface (we taped down a sheet of non-stick foil to our countertop instead), roll out the dough to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place about 1 inch apart cookie on sheets.

  4.	Bake for 12 to 14 minutes in the preheated oven, until bottoms and edges just start to get light brown. Remove from baking sheet and cool on wire racks. Store in an airtight container.


title: Sushi
cuisine: Asian/Japanese
source: observed and instruced from michelle adams
recipe_hash: 27a95207d75bf5d277ddf874a9156b1a
ingredient_hash: f7170dd6e6665c491c58a1f8c0366847
instructions:
  1.  boil rice until all water is absorbed, 

  2.  While the rice is boiling, start cutting the carrots into thin slivers.  Cut the tempeh into thin strips.  Consider that they will be laid in the roll lengthwise.  You don't need to make the slivers or strips short, as they will ultimately be cut after they are rolled.  Cut avacado similarly so that it can be laid in the rolls.

  3.  When the rice is finished cooking, transfer to a bowl.  Do NOT use a stainless steel bowl.  Let cool until is is comfortable to touch, then mix in the rice vinegar throughout.

modifications:
  Serve with Braggs Liquid Aminos or soy sauce, mixed with wasabi.

  Also serve with steamed, in shell edamame beans, lightly salted.


title: French Toast
source: Everyday Vegan (Atchison)
recipe_hash: 80eef2c6098513be09e1dc252e7d07d2
ingredient_hash: 94dc4dd250a0af4a89a4179710740e02
instructions:
  Process all ingredients (except bread) in blender until smooth.

  Pour mixture into pie plate and dip bread slices... It's rather thick, so you may need to spread it with a knife.  Do not soak the bread.  

  Cook on griddle until golden brown.


title: Blueberry - Orange mini muffins
modifications:
  for bouble batch
  7 t stevia
  1 stick marg.

source: Kids Baking (Williams-Sonoma)
recipe_hash: 3a255f9332653918698ae618f6a10df2
ingredient_hash: 25a5948b131d8fdba28a09092d10d1e4
instructions:
  1.  Melt butter
  2.  Preheat oven to 375
  3.  Mix togethe the dry ingredients in a small bowl
  4.  Mix together the wet ingredients in a large bowl
  5.  Add the dry ingredients to the wet and mix
  6.  Fold in the blueberries
  7.  Line or oil-spray the mini muffin pan
  8.  Pour the batter into each muffin hole, mostly full
  9.  Bake for 12 to 15 minutes


title: Bing Cherry Crisp
source: San Leandro Times, 2009-06-04
recipe_hash: be52fa692f2a6db579c13c5d1582647f
ingredient_hash: 47bdc74e2482c10ff1b261ee0f7835b7
instructions:
  Preheat oven to 400°F.

  <span weight="700">Crust:</span> 
  Make your own favorite pie crust or, to save time, choose from a wide selection of pre-made pie crusts available in the refrigerator or frozen section of your local supermarket. (Most will come in an oven-safe aluminum pie pan. It’s a good idea to place the pan on a cookie sheet for stability while assembling and then place in the oven.)

  <span weight="700">Pit cherries:</span> 
  Fresh Bing cherries must be pitted for this recipe.  

  <span weight="700">Filling: </span>
  Combine the pitted cherries in a bowl with sugar and tapioca flour. Mix well and spoon into the prepared pie crust.

  <span weight="700">Topping:</span> 
  Combine the oats, sugar, flour, softened butter, cinnamon and salt into a small bowl and mix until evenly distributed and crumbly. Sprinkle over the top of the filling. Place in the oven and bake at 400°F for 15 minutes.  Reduce temperature to 325 °F and bake for another 30 to 40 minutes until bubbly and browned on top.  Allow to cool to room temperature. Top each slice with a scoop, of vanilla ice cream.


title: Chocolate Mousse
source: Joy of Vegan Baking
recipe_hash: f02b291d3c9b708a0f526eecdfc68ca8
ingredient_hash: 73c35fec7636525712f77e90da13d780
link: http://myveganblog.com/2010/02/11/vegan-chocolate-mousse-pie-for-your-valentine/
instructions:
  Blend tofu (preferably at room temperature) in food processor, blender, or with hand mixer until just smooth.

  In a double boiler, melt chocolate chips with a tablespoon or two of water over low heat. Stir constantly.

  Add chocolate, milk and vanilla into processor and mix with tofu until creamy.

  Pour into very small serving dishes - this stuff is rich. Serve warm or chill until set.

  Top with fruit and serve


title: Spaghetti Squash with Spinach, Feta & Basil White Beans
modifications: recommended by jrose
source: Six O'Clock Solutions
recipe_hash: 794712bd2082027778f601205594075a
ingredient_hash: 41d29467f7054756c6ccb67b4e16d61e
link: http://cookincanuck.blogspot.com/2010/02/spaghetti-squash-recipe-with-spinach.html
instructions:
  Using a large, sharp knife, cut spaghetti squash in half lengthwise. Scrape out the seeds and fibers. Place the squash skin side up on a baking sheet and bake for about 1 houruntil the squash is tender.  Before handling, let the squash stand for 5 minutes. Using a fork, twist out strands of the spaghetti squash flesh and place in a large bowl.

  In a medium bowl, combine cannellini beans, basil, oregano, 1 tablespoon olive oil, and white wine vinegar.

  Working in batches, stack the spinach leaves and cut across the leaves into 1/4-inch wide strips.

  In a large skillet, heat 2 tablespoons olive oil over medium heat. Add onion and garlic. Cook, stirring constantly for 1 minute. Add the sliced spinach and cook until the spinach is just wilted, 1 to 2 minutes. Add feta cheese and the cannellini bean mixture. Cook until heated through, 1 to 2 minutes. Season to taste with salt and pepper.

  Add bean and spinach mixture to the spaghetti squash. Gently toss. Place the mixture on a serving platter and serve with finely grated Parmesan cheese


title: Tofu Pumpkin Pie
recipe_hash: 0c1b8e2e35c4d3156c711bd570bd304b
ingredient_hash: 7fc191a87b4d3f8039f50628b5679da3
link: http://vegweb.com/index.php?topic=6174.0
instructions:
  1. Preheat oven to 425 degrees Fahrenheit.  

  2. Blend the pumpkin and sugar. Thoroughly mix in tofu, cornstarch, and spices (allspice, cinnamon, ginger, nutmeg, salt, and cloves).  

  3. Pour mixture into pie shell and bake for 15 minutes. 

  4. Lower heat to 350 degrees Fahrenheit and bake for another 60 minutes.  Chill and serve.  

  Don't use the low fat tofu, then the pie tastes like it was made with tofu.


title: Creamy Pasta with Butternut Squash and Capers
source: SF Chronicle Magazine, Dec 5, 2010
recipe_hash: 1cd5d60e4b170e163427d4722517d67f
ingredient_hash: 7a67d28351ff9ca13f76624b249bcdbf
instructions:
  In a mixing bowl, toss the squash with 1 to 2 tablespoons of oil and season with salt and pepper. Place on a foil-lined rimmed baking sheet and roast at 425° until tender and lightly caramelized, about 25 minutes, turning occasionally. Set aside.

  Meanwhile, crumble a pinch of saffron and add it to the sherry vinegar; set aside. Fry capers in a little oil in a small skillet over medium high to high heat until crisp. Set aside.

  Pour 2 tablespoons oil into a large nonstick skillet or Dutch oven over medium heat; add the onion and cook, stirring occasionally, until onions are fairly soft but not browned, about 3 to 5 minutes. Sprinkle flour over the onions, stir to combine well and cook briefly. Push onions to the side and add the garlic and garam masala along with a little more oil, if needed; cook briefly until fragrant.

  Gradually whisk in the vinegar-saffron mixture, wine and chicken broth, mixing well. Bring to a simmer and cook several minutes, whisking occasionally, until thickened. Reduce heat to medium-low. Add the cheese and stir or whisk to incorporate it.  Taste; if needed. adjust salt and pepper. Keep sauce warm.

  Meanwhile, cook linguine according to package directions.  When draining, reserve 2 cups pasta water. Add drained pasta to the skillet and toss with the sauce, adding reserved pasta water as needed to adjust consistency. Gently toss in most of the squash, reserving some for garnish.

  Turn into warmed bowls and garnish with remaining butternut squash, fried capers, and parsley and hazelnuts, if using. Serve immediately.

modifications:
  Serves 8 as a side dish
  Subtle exotic spice complements the butternut squash, which becomes sweeter as it caramelizes. Using a rich cheese in place of cream adds dimension, especially if you choose to add a bit of an earthier soft-ripened cheese such as Camembert. A Brut Rosé’s bubbles and acidity will help cleanse the palate between bites. A dry still rosé will make a good match, too.

  Garam masala is an important spice blend in Indian cuisine; look for it at specialty grocers and Middle Eastern markets. With a fat content similar to that of heavy whipping cream, triple-cream cheeses are rich and luxuriously creamy. Soft-ripened, triple-creams such as Explorateur, Brillat-Savarin and d‘Affinois have a distinctive but mild flavor, which most people enjoy. The edible rind may not completely melt, so if its presence might be disturbing cut it away. Alternatively, you can substitute heavy cream for some of the cheese.


title: Vegan Chocolate Cake
source: Raising Vegan Children in a Non-Vegan World
recipe_hash: aed88933bc6e05c75f96ced0796d412c
ingredient_hash: e062ff66edf5d44e4464d0d3f3fd4ba9
instructions:
  Preheat oven to 350 degrees.

  Grease and flour two 9-inch round cake pans or one 9x13 inch pan.

  Mix all ingredients.

  Bake for 30 to 35 minutes.

  Variation cupcakes, bake 20 minutes.


title: Vanilla Quinoa Pudding
recipe_hash: 1361608d394ea286c17992986a6fb2e9
ingredient_hash: 4cac40d12cc1f6f13b6575881df40e78
link: http://green.yahoo.com/blog/care2/139/quinoa-the-powerhouse-seed.html
instructions:
  Rinse quinoa. Mix milk, vanilla, maple syrup and salt in a saucepan and set on simmer. Add quinoa and cook for 30 minutes, stirring frequently (but not constantly).Once thickened, remove from heat and allow to cool. Serve warm, or refrigerate. Top with all kinds of delicious tidbits; berries, dried fruit, nuts, nutmeg, brown sugar, etc.

modifications:
  Quinoa in this application results in a cross between rice pudding and tapioca, with more protein than either.


title: Pretzels
recipe_hash: de2c2d878443583aeec9ed56cec1dc6c
ingredient_hash: c6fcd8f16da2ab8f702e1339903f1b2c
link: http://vegandad.blogspot.com/2008/02/pretzel-bites.html
instructions:
  1. Sprinkle yeast on lukewarm water in mixing bowl and stir to dissolve. Add sugar, salt and stir to dissolve. Add flour and knead dough until smooth and elastic. Let rise, covered, for at least 1/2 hour.
  2. Preheat oven to 425 degrees. Dissolve 2 tbsp of baking soda into 2 cups warm water in a large bowl.
  3. Remove dough from bowl. Cut off a small piece of dough and shape as desired. Dip in baking soda-water mixture, and place on a baking sheet (works well to line baking sheet with parchment paper). Repeat.
  4. Bake for 8-10 mins, until golden. Serve with ketchup and mustard for dipping.


title: Waffles
source: Holiday Cooking with Kids (Williams-Sonoma)
recipe_hash: 4841e41c1b2f5fb00841edd6eb89287c
ingredient_hash: e886460b53c3e4489e2da8929290f796
instructions:
  1. Separate the egg, putting the yolk in the medium bowl and the white in the small mixing bowl. Set the white aside.

  2. Add the milk and the 1 tablespoon oil to the yolk. With the fork, beat the mixture until it is blended. Add the flour, sugar, baking powder, and salt. Beat with the fork until the batter is smooth.

  3. With the electric mixer set on high speed, beat the egg white until it stands in stiff peaks when you lift the beaters (turn the mixer off before lifting). With the spatula, carefully fold the egg white into the
  yolk mixture.

  4. Not all waffle irons need to be greased (check the instructions). If yours does or if you want to be extra sure that your waffles don’t stick, use the pastry brush to brush a light coating of vegetable oil over both grids of your iron.

  5. Use the ladle to pour the batter into the center of the hot waffle iron until it is one-half to two-thirds covered. Close the iron. You will see steam rising from the sides. Cook until the steaming stops and the waffle is ready, about 4 minutes. To see if the waffle is cooked, lift the lid and peek. The lid should lift easily and the waffle should be golden brown. If the lid doesn’t lift easily or the color is too light, close the iron and bake the waffle a little longer.

  6. With the fork, carefully loosen the waffle and transfer it to the serving plate. Repeat with the remaining batter. Serve the waffles hot with the butter, syrup or jam, and with the sliced strawberries, if you like.

modifications:
  NUTRITIONAL ANALYSIS PER SERVING: Calories 389 (Kilojoules 1,634); Protein 7 g;
  Carbohydrates 49 g; Total Fat IQ g; Saturated Fat 9 g; Cholesterol Q3 mg; Sodium 438 mg;
  Dietary Fiber 3 g


title: Pumpkin Bread
source: Holiday Cooking with Kids (Williams-Sonoma)
recipe_hash: 8e8a8e278ca869b443eec3e4c594b33b
ingredient_hash: d51024c06eb24188bdfccb6f20802532
instructions:
  MAKES 4 MINI LOAVES

  1. Adjust an oven rack to be in the center of your oven without another rack above it. Turn the oven on to 350° F. Pour oil onto the paper towel and evenly rub over the sides and bottom of the four 5 1/2-by-2 1/2 -inch loaf pans. Set the pans aside. ‘

  2. Put the flour, baking soda, cinnamon, nutmeg, salt, and ginger in the medium mixing bowl. Stir with the wooden spoon until mixed. Set the bowl aside.

  3. Put the granulated sugar, brown sugar, pumpkin, vegetable oil, and eggs in the large mixing bowl. With the electric mixer set on medium speed, beat until smooth and well blended. Turn off the mixer and scrape the sides of the bowl with the rubber spatula. Add the flour mixture, turn the mixer on low speed, and beat just until blended. Turn off the mixer and scrape the sides of the bowl with the spatula. Add the water and beat until blended. Spoon the batter into the prepared pans.

  4. Place the pans in the preheated oven. Bake until the breads have risen and are cooked through, 35 to 40 minutes. To test if the bread is done, insert the toothpick or knife in the center of a bread. It should come out clean (without uncooked batter on it).

  5. Put the cooling racks on your counter. Using pot holders, remove the pans from the oven and put them on the racks. Let cool for 1O minutes, then remove the breads from the pans and let cool completely on the racks. You should be able to turn a loaf pan upside down and the bread will fall out. If necessary, cut around the bread with the sharp knife to release it from the pan, and then turn the pan upside down. Slice and serve.

modifications:
  NUTRITIONAL ANALYSIS PER LOAF: Calories 847 (Kilojoules 3,557); Protein 10 g;
  Carbohydrates 130 g; Total Fat 33 g; Saturated Fat 5 g; Cholesterol 106 mg; Sodium 652 mg;
  Dietary Fiber 3 g


title: Raisin Scones
source: Holiday Cooking with Kids (Williams-Sonoma)
recipe_hash: 0453616b10a216c7bbda2c4b83ef4b13
ingredient_hash: 749df4e977789bb2788a6a0a7d07ee18
instructions:
  1. Adjust an oven rack to be in the center of your oven without another rack above it. Turn the oven on to 450°F.

  2. To sift the flour: Set the fine-mesh sieve over a measuring cup. Put the flour into the sieve, a little at a time, and press through with the back of the spoon. You will need 2 cups sifted flour.

  3. Put the flour, sugar, baking powder, and salt into the medium bowl. Cut the butter into pieces. Add it to the flour mixture and mix gently with your fingertips until the mixture looks like coarse crumbs. With the spoon, gently stir in the raisins. 

  4. Break the egg into the small bowl. Add the milk and beat with the fork until the mixture is well blended. Pour the egg mixture over the flour mixture. Stir lightly with the fork until the mixture comes together.

  5. Lightly sprinkle a flat work surface with flour. Turn the mixture out of the bowl onto the floured surface. Knead lightly until the mixture forms a smooth dough. Cut the dough in half with the sharp knife. Lightly and gently pat each half into a 6-inch circle. With the pastry brush, brush the top of each round with the milk. Then sprinkle the tops with the sugar.  With the sharp knife, cut each circle into 6 wedges. Place the wedges, 1 inch apart, on the ungreased baking sheet.

  6. Place the baking sheet in the center of the preheated oven. Bake until the scones are light golden brown, about 1O minutes.

  7. Put the cooling rack on your counter. Using pot holders, remove the baking sheet from the oven and put it on the cooling rack. Let the scones cool slightly, about 3 minutes. With the spatula, remove the scones from the baking sheets. Serve hot with butter, jam, or honey, if desired.

modifications:
  NUTRITIONAL ANALYSIS PER SCONE: Calories 151 (Kilojoules 634); Protein 3 g;
  Carbohydrates 24 g; Total Fat 5 g; Saturated Fat 3g; Cholesterol 29 mg; Sodium 229 mg;
  Dietary Fiber 1 g


title: Quinoa-Stuffed Peppers
source: VegFamily.com
recipe_hash: 9ba2a928370613320203f86c1fec1c6f
ingredient_hash: eeeb32770e682293116a0b6fe8fd2f9f
link: http://vegfamily.com/vegan-recipes/entrees/quinoa-stuffed-peppers.htm
instructions:
  Bring 1 1/2 cups water to a boil in a small pot. Rinse quinoa in a strainer and under cold running water until water runs clear. 

  Drain well and stir the quinoa into the boiling water. Cover and simmer over low heat until the quinoa is tender, approximately 15 minutes. Let stand for a few minutes then fluff with a fork. 

  Core and seed peppers. Microwave, bake or parboilparboil the peppers until slightly softened. Set aside to cool. 

  In a large skillet heat the oil over medium heat and add the onion, mushrooms and garlic, and the crushed red pepper (if desired). Cook stirring occasionally, until tender and golden. Stir in the tomato paste, zucchini, tomatoes, oregano, and salt and pepper and cook for about 2 minutes. Stir in the cooked quinoa and remove from the heat. 

  Place the peppers in a medium roasting pan and spoon the filling into the peppers. Add 1/2 inch of waterinch of water to the pan. Bake until the peppers are tender and the top of the filling is lightly browned and crunchy, about 30 minutes. 

  Meanwhile, in a small saucepan, heat the marinara over low heat. When the peppers are cooked, place one on each of four plates. Spoon the sauce alongside or on top and serve.


title: Oatmeal Chocolate Chip Cookies
source: Lucinda
recipe_hash: ea425a757fb1d044aa90bd9980a317b8
ingredient_hash: ebbad0b3749da8e5a9f0ef7f34d8b04a
instructions:
  Preheat oven to 350

  Cream together butter and sugar.  Add remainder ingredients and mix well.

  Place on cookie sheet, bake for 10 to 12 minutes.


title: Cabbage and Chickpea Soup
source: Fatfree Vegan
recipe_hash: ca0465c8be5a422cbc5c215c7ff29fb6
ingredient_hash: 45080d387ec384be4a54013f36c3c1d1
link: http://blog.fatfreevegan.com/2011/04/cabbage-chickpea-soup-basil.html
instructions:
  Heat a large, non-stick pot. Add the onions and cook, stirring, for about 3 minutes. Add the carrots and garlic and cook for another two minutes. Add all remaining ingredients EXCEPT the basil and pine nuts. Cover and simmer until vegetables are tender, about 25 minutes.

  Stir in fresh basil and serve in individual soup bowls, topped with 1 teaspoon of pine nuts, if desired.


title: Thai Green Curry with Vegetables and Tofu
cuisine: Asian/Thai
recipe_hash: a082b14951d80d7667d07b7e011d61f5
ingredient_hash: eaee1d5ccd02e5a4e5152de1e82e07ee
link: http://blog.fatfreevegan.com/2011/04/thai-green-curry-vegetables-tofu.html
instructions:
  Place the cashews and coconut into a 2-cup measure and add water to reach the 2-cup line. Allow them to stand as long as possible, preferably several hours (but 20 minutes will do in a rush). When ready to use, transfer to a blender and blend at highest speed until as smooth as possible. Add cornstarch and blend again to combine. Set aside.

  Heat a large, non-stick wok or pan and add the onions. Cook until they begin to soften, adding a splash of water if necessary to prevent sticking, and then add the garlic and curry paste and cook for another minute.

  Blend the coconut mixture again briefly and add it to the wok. 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 brown rice, garnished with chopped cilantro.

modifications:
  Variations
  Instead of uncooked tofu, you may use baked tofu or 2 cups of shelled edamame. Also, you can reduce fat by using lite tofu.

  Instead of chard, use 4 cups of any green leafy vegetable that you like; bok choy, mizuna, and other Asian greens are particularly good.


title: Dave Zhu's Ginger Tofu Noodle
cuisine: Asian/Chinese
source: Dave Zhu
recipe_hash: b7cecd59afbfb826b27b77c7887d981f
ingredient_hash: bddabb1391ce48191c9c53a4bce0821b
instructions:
  boil the noodles, rinse, set aside

  peel and mince the ginger

  chop chalots

  saute ginger, garlic, chalots

  in a separate steamer pot, flash steam the broccoli for 4 minutes

  add tofu and sear with a little bit of oil

  add noodles, broccoli, season with brags and toss


title: Zucchini Frittata
recipe_hash: bd1148d0a6bfdee7fd701ed1b122ea38
ingredient_hash: 075fcda4423b98fc3b0cf1cc31c25058
link: http://blog.fatfreevegan.com/2011/06/vegan-zucchini-frittata.html
instructions:
  Cut a circle of parchment paper to fit an 8- or 9-inch pie pan. Spray pan with non-stick spray and place parchment in bottom.

  Preheat oven to 400.

  Heat a non-stick pan. Add the shallots and cook, stirring, until they begin to soften but not brown. Add the crumbled tofu, black salt, and a sprinkle of salt and freshly ground pepper. Cook, stirring occasionally, until tofu begins to brown in places. Add oregano and zucchini and continue to cook until zucchini softens, about 5 minutes.

  While the zucchini cooks, blend all remaining ingredients well in a blender. When zucchini has softened, remove the pan from the heat and pour in the contents of the blender. Quickly stir well and pour into the prepared pie pan. Be sure to scrape out any tofu that becomes stuck to the pan. Smooth the top and place in the preheated oven. Bake for 25 to 30 minutes, or until center is set and top is not yet browned.

  Loosen the frittata around the edges. Place a serving plate on top of the pie pan, and using pot holders, carefully invert the pan so that the frittata falls onto the plate. Slowly peel off the parchment paper from the top. (Use a knife to scrape off any tofu the clings to the paper as you pull it away.) Serve hot, cold, or at room temperature.

modifications:
  You can use any vegetable you like instead of zucchini; just chop, slice, or shred it small and cook it along with the regular tofu. Some longer-cooking veggies, like broccoli, can be steamed separately and then folded into the tofu. Just make sure that the vegetables are fairly dry because any extra moisture may prevent the frittata from setting properly.

  Preparation time: 10 minute(s) | Cooking time: 35 minute(s)

  Number of servings (yield): 4

  Nutrition Facts
  Nutrition (per serving): 115 calories, 34 calories from fat, 4g total fat, 0mg cholesterol, 468.1mg sodium, 165.6mg potassium, 10.1g carbohydrates, 1.7g fiber, 1.2g sugar, 11.4g protein, 3.2 points.


title: Chocolate Peanut Butter Cups
source: Alicia Silverstone
recipe_hash: 9d7e001ca581f6792e5e3d390c5eb6c0
ingredient_hash: a1b67b59b0f37d1911406ec453eca261
instructions:
  1. Line a 12-cup muffin tin with paper liners. Set aside.

  2. Melt the butter in a small saucepan over medium heat.

  3. Stir in the peanut butter, graham cracker crumbs, and maple sugar and mix well.

  4. Remove the mixture from the heat. Evenly divide the mixture, approximately 2 tablespoons per cup, among the muffin cups.

  5. Combine the chocolate and milk in another pan. Stir over medium heat until the chocolate has melted.

  6. Spoon the chocolate evenly over the peanut butter mixture.

  7. Top with chopped nuts.

  8. Place in the refrigerator to set for at least 2 hours before serving.


title: Farmers’ Market Quinoa
recipe_hash: fa4f1b09c3c1e31d96664fbc98492df2
ingredient_hash: 9b8018bd35893f0fa3a38cfa4d1ba975
link: http://blog.fatfreevegan.com/2006/06/farmers-market-quinoa.html
instructions:
  Rinse the quinoa well by placing it in a fine-mesh strainer and stirring it under running water for at least 2 minutes. This removes the coating of saponin (a natural insecticide) that can give quinoa a bitter taste.

  Bring the water to boil in the pressure cooker and then add the quinoa and next three ingredients (garlic, oregano, and salt). Lock the lid in place, and bring to high pressure. Cook for one minute at high pressure; then remove from the heat and allow the pressure to come down naturally while you prepare the vegetables.

  (If you don’t have a pressure cooker, use 3 cups water and simmer in a covered pot on the stove for 15 minutes or until water is absorbed and quinoa is fluffy.)

  Spray or wipe a large, covered Dutch oven or wok with a tiny bit of olive oil; heat it over medium heat, add the onion, and cook for 5 minutes or until beginning to brown. Add the eggplant, bell pepper, zucchini, and garlic and cook for 10 minutes, stirring frequently but keeping it covered between stirrings. Add the tomatoes to the pan with their liquid, along with the chickpeas.

  Lower the heat to a simmer and continue to cook 5 more minutes. Slowly stir in the soy milk. Blend well and season with oregano, basil, salt and pepper to taste.

  Add the cooked quinoa to the vegetables and mix together thoroughly. Sprinkle with the soy parmesan, if desired. Serve immediately.

modifications:
  Nutrition (per serving): 282 calories, 36 calories from fat, 4.1g total fat, 0mg cholesterol, 463.9mg sodium, 835.7mg potassium, 51.5g carbohydrates, 10.6g fiber, 9.4g sugar, 12.1g protein, 8 points.


title: Snobby Joes
recipe_hash: 2745d691f70967a334782ce850dfbc41
ingredient_hash: 82bc4e37bb5087378680052f64b9bc0e
link: http://www.theppk.com/2009/11/snobby-joes/
instructions:
  Put the lentils in a small sauce pot and pour in 4 cups water. Cover and bring to a boil. Once boiling, lower heat and simmer for about 20 minutes, until lentils are soft. Drain and set aside.

  About 10 minutes before the lentils are done boiling, preheat a medium soup pot over medium heat. Saute the onion and pepper in the oil for about 7 minutes, until softened. Add the garlic and saute a minute more.  Add the cooked lentils, the chili powder, oregano and salt and mix. Add the tomato sauce and tomato paste. Cook for about 10 minutes.

  Add the maple syrup and mustard and heat through.Turn the heat off and let sit for about 10 minutes, so that the flavors can meld, or go ahead and eat immediately if you can’t wait.


title: Cinnamon Walnut Fig Waffles
recipe_hash: d37711cda516712604ef4be58db276b9
ingredient_hash: 55e2cbea690151679234c0f76d5e8ea8
link: http://www.theppk.com/2011/01/cinnamon-walnut-fig-waffles/
instructions:
  Measure milk out and add the apple cider vinegar, set aside to let curdle.

  In the meantime, combine flour, baking powder, cinnamon and salt in a large mixing bowl.

  Add the flax seeds to the milk and mix vigorously until frothy, 30 seconds to a minute. Add mixture to the flour along with water, olive oil, maple syrup and vanilla. Mix with a wooden spoon until mostly combined then fold in the figs and walnuts until all ingredients are moistened.

  Preheat waffle iron and let the batter rest. Cook according to waffle iron directions, spraying the waffle iron liberally with oil or cooking spray between each waffle is made. Garnish with extra walnuts and fig halves.

modifications:
  This is a substantial waffle. A waffle’s waffle, if you will. Kind of homey and wholesome, what with the whole wheat, walnuts, and a touch of olive oil. Leave the figs and walnuts in larger rustic pieces for hearty bites. They’re perfect for brunch, of course, but they’re also great to slice and toast and cut into triangles to eat on the go. The bursts of figgy sweetness mean you don’t even necessarily need maple syrup. An added bonus is that they smell like a Cinnabon while cooking!

  If your figs are old and dry and have seen better days, use hot water to plump them up. You can do it one of two ways – boil some water and pour the hot water over the figs (in a bowl of course) and let them sit for about 10 minutes. Or, a quickie method is to cover the figs in water and microwave for about 45 seconds. I call that the “Instaplump™” method.

  And as always, waffles freeze great! Wrap in plastic and freeze for up to 3 months. Just toast when ready to eat.


title: Chickpea Burgers
source: Elena
recipe_hash: 163aebb46da67c1fdaf95c6168319148
ingredient_hash: 8ecf9a3ad969a1b787dcf399c3640409
instructions:
  Preheat the oven to 375 degrees F, and line a baking sheet with parchment paper.

  Combine the chickpeas, salt, turmeric, paprika, cumin, coriander, cinnamon, garlic, ginger, olive oil and lemon juice in a food processor and process until smooth and well combined, scraping the sides occasionally. Transfer the mixture to a bowl and fold in the rice, bell pepper and parsley.  

  Moisten your hands to keep the mixture from sticking, then shape the mixture into 1/4-inch—thick patties about 2 1/2 inches in diameter. Place them on the prepared pan and bake for 22 to 25 minutes, until the patties start to get dry and crisp on the outside. They will firm up as they cool.

modifications:
  Reprinted with permission from The cancer-righting Kitchen: Nourishing, Big-Flovor Recipes for Cancer Treatment and Recovery. copyright 2009 by Rebecca Katz with Mal Edelson, Celestial Arts, a division of the Crown Publishing Group, Berkeley, CA.

  Dara Moskowitz Grumdahl is a celebrated food and wine critic. Nominated seven times for James Beard Foundation awards -- the Oscars of the food world -- she has received four awards for her restaurant and wine columns.  Since 2001, her work has been regularly featured in the Best Food Writing anthologies. Her new book is Drink This: Wine Made Simple (Ballantine, 2009).


title: Honey Tofu Chili
source: from mom
recipe_hash: 4325ee85c71cd403c4762b40942a8c70
ingredient_hash: bdbcb134f7069c06d9c1ca69984d5e8d
instructions:
  Using a cheese grater, shred tofu and freeze in zip-lock bag or airtight container.  Thaw tofu, place in strainer and press out excess liquid.  In a large saucepan or Dutch oven, heat oil over medium-high heat until hot; add onion, green pepper and garlic, and cook, stirring 3 to 5 minutes or until vegetables are tender and begin to brown.  Stir in chili powder, cumin, salt, oregano and crushed red pepper.  Stir in tofu; cook and stir one minute. Stir in diced tomatoes, kidney beans, tomato sauce, honey and vinegar.  Bring to a boil; reduce heat and simmer, uncovered, 15 to 20 minutes, stirring occasionally.

  Makes 6 servings.


title: Quinoa Red Lentil Soup
recipe_hash: edf98951dbe4d82d17c8e01d272d3aa2
ingredient_hash: 73fe54b842dbf2ada74289987aa916a9
link: http://www.savvyvegetarian.com/vegetarian-recipes/crockpot-quinoa-red-lentil-stew.php
instructions:
  Rinse the quinoa and red lentils in a bowl or pan, then drain into a colander

  Peel the carrots, slice lengthwise, then slice in thin pieces

  Wash and trim the celery stalks, then slice crosswise in thin pieces

  Break or cut the cauliflower into large chunks - these will break up into smaller pieces as they cook

  Combine olive oil, quinoa, lentils, herbs &amp; spices, fresh ginger and jalapeno in the crockpot

  Add the vegetables, except for the optional greens, and cover with the 6 cups water

  Cover and cook on low for 6 hours or more if needed 20 minutes before serving, turn the heat up to high and stir in optional greens

  Just before serving, add the minced fresh parsley, basil or cilantro, salt &amp; pepper, and serve, removing the ginger slices, bay leaves, cinnamon stick, as you come across them


title: Barley Lentil Soup
recipe_hash: 9952d5919e270debf5bc0ee7bb4880bc
ingredient_hash: 8caab0a68120279e52ec1775b3f32245
link: http://www.savvyvegetarian.com/vegetarian-recipes/crockpot-barley-lentil-soup.php
instructions:
  Add all ingredients except salt, pepper and fresh cilantro to the cold crockpot, turn on low and cook for 8 hours
  Remove kombu &amp; bay leaf, add salt, pepper &amp; fresh parsley about 15 minutes before serving


title: Quinoa Corn Chowder
recipe_hash: 2b81856d3f6ec13a31c173570f945342
ingredient_hash: 8fb3587aded9da787c55a0f6798b4c17
link: http://www.savvyvegetarian.com/vegetarian-recipes/quinoa-corn-chowder.php
instructions:
  Sauté jalapeno, ginger &amp; garlic in oil. Add potatoes, red pepper &amp; beans, sauté 5 minutes
  Combine all ingredients except corn &amp; cilantro or scallions in a large crockpot
  Cover and cook on low for 3 - 4 hours
  Turn heat to high, add the fresh or frozen corn kernels, and cook for another 1/2 hour
  Stir in the cilantro or scallions, salt &amp; pepper to taste, and serve


title: Pumpkin Pancakes
recipe_hash: a51e71cecd14f1814b915ebb63f4a9f7
ingredient_hash: 71e29a34979aec3b1a998684e5169047
instructions:
  Mix the 3T water and 1T ground flax seeds to make an 'egg' mixture.

  Mix the dry ingredients well, add pumpkin, milk and flax egg.  Mix well.

  Add more milk for thinner pancakes


title: Mung bean soup with kale
modifications: jrose suggested.
recipe_hash: 732e6721486adf4aa63f1a1a227526a6
ingredient_hash: 7ad7fa2ac9960dac8d29fc03fd162d4d
link: http://cookeasyvegan.blogspot.com/2009/02/mung-bean-soup-with-kale.html
instructions:
  Put the beans in a pressure cooker with the water and bring to pressure. Cook for 25 minutes. (You can also cook the beans in a regular pot but it will take a bit longer.)

  When the beans are cooked, you can either leave them whole, blend them into a smooth purée, or blend about half of the soup with an immersion or regular blender. I chose to partially blend the beans to achieve a soup with a bit of texture.

  While the beans are cooking, heat the oil in a wok or large skillet. Add the cumin seeds and fry until they turn brown. (Don't let them burn.)

  Add the garlic, ginger, coriander, turmeric and salt and stirfry for 1 minute.

  Add the cayenne, kale and carrot and stirfry until the kale is tender and bright green. You may need to add a splash of water to the wok if it's too dry.

  When the vegetables are cooked, add them to the beans along with the sugar and lime juice. Add a tablespoon or two of water to the wok and scrape up any remaining seasonings to add to the soup pot.

  Serve in bowls garnished with pumpkin seeds, hot sauce and fresh coriander.


title: Tempeh Orzilla
modifications: jrose suggested.
source: The PPK
recipe_hash: 02409270949a1ef3b240f81aebc66e8d
ingredient_hash: 15b8173eeebfdc32ddf7d288b821f262
link: http://www.theppk.com/2011/10/tempeh-orzilla/
instructions:
  <span style="italic">To prepare the tempeh:</span>
  For time management, I steam the tempeh first, and prep the veggies, then rinse out the pot and boil salted water for the orzo. So, tear the tempeh into bite sized pieces and steam for 10 minutes. Set tempeh aside and proceed with the recipe.

  Preheat a small pan over medium heat. Saute tempeh in oil for about 10 minutes, mashing the tempeh into crumbles with your spatula as you go. Add the spices and soy sauce, and saute another 2 minutes, then turn off the heat and cover until ready to use.

  <span style="italic">To prepare the pasta and sauce:</span>
  Boil orzo until al dente, then drain.

  In the meantime, preheat a large pan over medium heat. Saute the onion in olive oil with a pinch of salt until soft, about 5 minutes. Add garlic and saute for 30 seconds more.

  Add rosemary, wine and sundried tomatoes. Season with salt and pepper and turn the heat up to bring the sauce to a simmer. Let simmer until reduced by about half, 5 minutes or so.

  Add broth and yeast and warm through. Then add the spinach in handfuls, letting each batch wilt before adding the next. Cook until spinach is thoroughly wilted then turn the heat off, add the orzo, mix well, and serve topped with tempeh crumbles.


title: Ethiopian-Spiced Pumpkin Bisque
source: Fatfree Vegan
recipe_hash: 232e569ea41ed44dfa16eba9b0f26e4b
ingredient_hash: 35fec628e83387986405ff5828197871
link: http://blog.fatfreevegan.com/2011/11/ethiopian-spiced-pumpkin-bisque.html
instructions:
  1.   Preheat oven to 350. Cut the pumpkin or squash in half and scrape out all seeds and strings. Place it cut-side up on a baking sheet and cover with foil (or place in a large, covered baking dish). Bake for 30-40 minutes, or until flesh is very tender when pricked with a fork. Remove and allow to cool until it can be handled comfortably.

  2.    Cook the onion in a large, non-stick pot over medium-high heat until it begins to brown. (If it starts to stick, add a tablespoon of water and stir well.) Add the garlic and cook for another minute. Add a splash of the vegetable broth to deglaze the pan, and then pour the onions into the blender. Scrape the pumpkin out of its shell and add the flesh to the blender, along with the remaining broth, tomato paste, and berbere spice mix. Blend until smooth.

  3.    Pour the contents of the blender back into the pan, cover, and bring to a low boil. Reduce heat to low and cook, stirring occasionally, for 15 minutes. Add the non-dairy milk, using as much as needed to reach the right consistency. Add the lime juice, salt, and pepper, and simmer for about 5 more minutes before serving. Serve in shallow bowls, sprinkled with pumpkin seeds, if desired.

modifications:
  To make the berberé spice mixture, combine:

  1 tsp. ground cardamom
  1 tsp. ground coriander
  1 tsp. ground fenugreek
  1 tsp. ground nutmeg
  1 tsp. ground cloves
  1 tsp. ground allspice
  1 tsp. cinnamon
  1 tsp. paprika
  1 tsp. turmeric
  1 tsp. cayenne pepper (use less to decrease spiciness or substitute paprika)
  1 tsp. ground black pepper
  1 tsp. ground sea salt (optional)

  This makes 4 tablespoons of seasoning, but the bisque only calls for 2-4 teaspoons. Store the leftover seasoning in a spice jar in a cool, dark place.

  Preparation time: 10 minute(s) | Cooking time: 50 minute(s)


title: Chana Masala
cuisine: Indian
source: The PPK
recipe_hash: 9a8770bb4b1f9de93cd1efd91e1d2687
ingredient_hash: f25ea73ccb84faf8937079a1a50f7ed1
link: http://www.theppk.com/2011/08/chana-masala/
instructions:
  Preheat a large pan over medium heat. I prefer a pan to a pot, because it gets the tomatoes to cook down faster.

  Meanwhile, mix together the spice blend in a small bowl.

  When the pan is hot, saute the onion in the coconut oil for about 10 minutes, until nicely browned. While it’s sauteeing you can prep the rest of the veggies.

  Add the jalapeno, garlic and ginger, and saute until fragrant, about 30 seconds. Add the cilantro and saute until wilted. Add the spice blend and toss to coat the onions, letting the spices toast a bit (about a minute or so).

  Add the tomatoes and mix well, scraping the bottom of the pan to deglaze. Add salt and pepper, chickpeas and agave. Cover the pan and bring heat up a bit. The tomatoes should take about 10 minutes to breakdown and get saucy. Remove the lid, and cook for about 20 more minutes on low heat, so that the flavors meld and the sauce thickens. It shouldn’t be too thick (like a marinara), but it shouldn’t be watery, either.

  Add lime juice or tamarind concentrate. Taste for seasoning, you might want to add a little of this or that. Let sit for 10 minutes or so off the heat before serving. Serve with basmati rice and garnished with extra cilantro, if you like!

modifications:
  And when chickpeas are the absolute star of the show I prefer to cook dried ones, rather than use canned. The taste is fresher and the texture is meatier.  I also find that coconut oil gives chana masala a richness that other oils lack, but since not everyone has coconut oil lying around, vegetable oil will be just fine! Same for subbing lime juice in place of tamarind concentrate.

  This is one of those recipes that will help fine tune your taste buds. Look for the spicy, the sour, the salty, adjust until you’re thoroughly pleased. Even 20 years later and I’m still adding a little of this or that.


title: Pumpkin Pie
source: Patty Lavanture’s Country Life Cooking School
recipe_hash: ef8dbf0fa5e46ef3cd37bb88b0e550ac
ingredient_hash: 8f8d327278caf680f83a9ca6a61bbaa3
link: http://givethemsomethingbetter.blogspot.com/2011/11/vegan-pumpkin-pie-throw-downthe-winning.html
instructions:
  1. Blend all of the above EXCEPT PUMPKIN for about 2 minutes on HIGH until creamy smooth and warm. Lastly, add pumpkin and mix again, just until blended evenly.

  2. Pour into UNBAKED pie shell.

  3. Bake @ 425 for 15 minutes; reduce temperature to 350 and continue baking for 45-50 minutes more.   Cool and serve with whipped topping. (May also be served slightly warm – will have a softer texture.)


title: Vegan Coconut Cream
recipe_hash: 375f1037d2e22f33ed60e09a9ef01c8b
ingredient_hash: 72abfb400dd07e10658e3a5a62ea734a
link: http://www.savvyvegetarian.com/vegetarian-recipes/coconut-whipped-cream.php
instructions:
  Chill the cans of coconut milk overnight in the fridge

  Open the cans, drain off the clear liquid and transfer the cream to a chilled bowl, using a rubber spatula to scrape all the cream out of the cans

  Beat the thick coconut cream in the chilled bowl with a hand mixer until thick and fluffy

  Add the vanilla, then gradually beat in the powdered sugar and coconut or tapioca flour, 1 or 2 Tbsp at a time, testing for flavor and consistency

  For flavored whipped cream, add some cinnamon, instant coffee, or cocoa powder (you may want to increase the sugar a bit); or replace the vanilla with almond or coconut extract or a liqueur

  Using a rubber spatula, transfer the coconut cream to a covered storage container, and chill for 2 hours until the mixture firms. Serve chilled.


title: Sweet Potato-Cranberry Whole Wheat Dinner Rolls
recipe_hash: d441b2315ecef127226de8711628999d
ingredient_hash: ce834de9e53278bfcc197d96c5dfafa0
link: http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/11/18/FDH31M0MAG.DTL
instructions:
  Pour very hot tap water into the bowl of a stand mixer (or large mixing bowl, if making by hand) to warm it. Heat the milk to 110°. Discard the hot water in the bowl, then pour in the warmed milk. Sprinkle the yeast over the milk, let stand for about 5 minutes, then lightly whisk and let stand 5 minutes more to dissolve.

  Make a yeast "paste:" Blend the whole grain flour into the yeast mixture; let stand 5 minutes for flour to hydrate.

  Meanwhile, combine the sweet potato, brown and white sugars, cinnamon, allspice, 1/2 teaspoon of the salt and the browned butter; whisk until smooth, add to the yeast paste and mix by hand until well blended.

  Stir the remaining salt into the all-purpose flour; add to the yeast-yam mixture. Use a plastic scraper to combine the ingredients until there is no dry flour. You may need to use a spray bottle of water and mist any dry areas (a few times should do it) to more easily incorporate any dry flour near the bottom and sides of the bowl.

  With a heavy-duty stand mixer fitted with the dough hook (or by hand on a clean, dry work surface), knead the dough on medium speed for 2 minutes. The dough will be quite sticky, but do not add any more flour.

  Scatter cranberries over the dough, cover bowl with plastic wrap, and set aside for 5-8 minutes. Remove plastic and knead on medium speed for another 2 minutes.

  Butter a 9- by 12-inch glass baking dish. Gently press the dough into the pan. Brush with butter. Lightly cover dough with plastic wrap; set in a warm spot (80°-90°) for 30 minutes.

  After 30 minutes, gently press the plastic-covered dough until it is fairly flat - be gentle. Return to the warm spot for 30 minutes more.

  To form the rolls: Line a rimmed baking sheet with parchment paper or lightly coat with pan spray and dust with flour; set aside. Remove the plastic wrap and lightly dust top of the dough with flour. Lightly dust a clean, dry work surface with flour, then invert the baking dish, letting the dough drop out (it might need coaxing). Lightly dust the top of the dough (which used to be the bottom) with flour.

  Use a metal pastry scraper to portion the dough into 12 pieces, roughly 2 3/4- to 3-ounces each. Gently round each piece of dough by tucking the ends under, then place on the prepared baking sheet. Do not over work the dough or the rolls will become tough; uneven, not-exactly-round rolls add to the hand-crafted appeal.

  Lightly brush the tops and sides with melted butter or spray with flavorless pan spray, then lightly mist rolls with water. Loosely drape rolls with plastic wrap; mist the top of the plastic with water.

  Place the rolls in a warm spot until doubled in size, about 35 minutes. Meanwhile, place a rack in the center of the oven and preheat the oven to 375°.

  Remove the plastic wrap, generously mist rolls and pan with water then decorate with rolled oats or lightly sift flour over for a more rustic look.

  Just before placing baking sheet into the oven, mist the rolls and entire tray with more water. Bake about 14-16 minutes to desired color, rotating the baking sheet about halfway through

  Set the baking sheet on a rack to cool 30 minutes before serving.

  <span weight="700">To make rolls a day ahead:</span> After pressing the dough down in the pan after the first rise, refrigerate overnight. The next day, lightly dust the top of the dough with flour and turn the dough out of the pan onto floured work surface. Divide the dough into 12 even pieces, space out on a lightly sprayed, parchment-covered tray, then cover with plastic. Let stand until they reach room temperature, about 30-45 minutes. Form and let rise as above, but add at least 10-15 minutes to the anticipated rising time, especially if it's chilly. Then continue with recipe.

modifications:
  Per roll: 248 calories, 6 g protein, 48 g carbohydrate, 4 g fat (2 g saturated), 18 mg cholesterol, 478 mg sodium, 3 g fiber.


title: Coles de Brussels
source: From La Condesa chef-owner Rene Ortiz
recipe_hash: 9ff8423eabc6aabd9e0c518dc1ce5084
ingredient_hash: 0a0397ae7bb78a40010ac505192a49d9
link: http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/11/13/FDAK1LRO9B.DTL
instructions:
  Rinse Brussels sprouts, trim stem ends, then separate into individual leaves. When you get to the light green, compact center, stop and set those aside for another use. You should have about 8 packed cups of leaves; set aside.

  Thinly cut bacon crosswise into strips about 3/8 -inch wide. Place them into a large skillet and cook over medium heat until crisp; remove from pan and drain on paper towels. Pour out the bacon drippings (if desired, reserve for future use) and wipe out any burned bits.

  Add the oil and garlic to the pan, and cook, stirring. The garlic will start turning brown, developing deep, nutty flavors. Stop the cooking by returning the bacon to the pan and then adding the Brussels sprout leaves. Cook, stirring, until the leaves start to wilt, about 7 to 10 minutes.

  Take handfuls of grapes, hold them over the pan and lightly crush them, then drop them into the pan until all are incorporated. Stir to combine, and season with salt and pepper to taste. Keep in mind the dish will continue to cook down so be careful not to overseason.

  Serve warm.

modifications:
  Per serving: 296 calories, 11 g protein, 17 g carbohydrate, 21 g fat (6 g saturated), 24 mg cholesterol, 308 mg sodium, 3 g fiber.


title: Apple- & Fig-Stuffed Butternut Squash
source: Kristie Knoll at Knoll Farm
recipe_hash: 1ab8554acbf910e0405edeb328b429ca
ingredient_hash: ac5a4b7cf54bad1843c6eab18c956020
instructions:
  Preheat the oven to 350°.

  Scoop out an extension of the seed cavity about 1 1/2 inches wide and 1 inch deep in the neck of each squash half. The idea is to extend the seed cavity to allow for more stuffing, but the extension need only be half as deep as the seed cavity.

  Put about 1/4-inch water in the bottom of a glass baking dish, and place squash halves cut-side down into dish. Place in the oven on the middle shelf and bake for about 40-45 minutes, until a knife inserts fairly easily into the neck of the squash. Remove the dish from oven; replenish the water to its original level and place a lid or foil on the dish to keep the squash warm until you're ready to stuff.

  While squash is baking, rinse the figs. If they seem too dry, let them sit in a little warm water for a few minutes, then drain and dice. If you're using cardamom pods, crack them and extract the seeds. Grind seeds finely in a mortar and pestle; set aside.

  Place the figs and apples in a large bowl. Sprinkle with the ground cardamom, drizzle with honey and stir to mix thoroughly. Add salt and pepper to taste.

  Firmly pack the stuffing into the cavities of the squash. Return to the pan and bake, uncovered, for 30-40 minutes. If you don't want the tops to brown, you can bake it covered.

  Cut the squash halves crosswise into pieces, and serve.

modifications:
  Per serving: 129 calories, 2 g protein, 33 g carbohydrate, 0 g fat (0 g saturated), 0 mg cholesterol, 7 mg sodium, 6 g fiber.


title: Cabbage soup with persimmon-herb pesto
source: SF Chronicle
recipe_hash: 7ef949cd6fa2c3b4305cdd812388ebf3
ingredient_hash: 5e6b56c05adb790c592ed03d4e951694
link: http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/01/09/FDFD1GRPNM.DTL
instructions:
  Peel the persimmon, then push it through a medium sieve to remove seeds and any thick fibers); you should get about 1/2 cup. Stir in the finely minced herbs, and set aside.

  Heat the butter and oil in a large soup pot over high heat. Add the onion, sweet potato, coriander, thyme, shiitake, salt and pepper. Continue to cook, stirring often, for about 5 minutes, or until the onion begins to soften.

  Add the stock and cabbage. Bring to a simmer, cover and reduce heat to medium-low; continue to cook for about 12 minutes or until the cabbage is tender.

  Taste the soup for salt, adding more if needed. Season with lemon or lime juice.

  Ladle the soup into preheated bowls, and top with a big spoonful of the persimmon mixture.

modifications:
  Nutrition Information:

  Per serving: 390 calories, 14 g protein, 64 g carbohydrate, 11 g fat (3 g saturated), 10 mg cholesterol, 132 mg sodium, 12 g fiber.


title: Spiced Persimmon & Pomegranate Salad
source: SF Chronicle
recipe_hash: 676bf34e46fc41824ea3c15b83670ce0
ingredient_hash: fb22660bc140602b32dd19a797d23461
link: http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/11/27/FDFH1LHUSO.DTL&ao=2
instructions:
  Toast the cumin seeds in a cast iron pan or in a 300° oven or toaster oven, just until fragrant; watch carefully to prevent burning. Do not skip this step - there is a world of difference between toasted and untoasted, and it's especially apparent in this dish. Transfer the toasted seeds to an electric coffee or spice grinder and pulverize.

  Place the sliced persimmons in a large serving bowl; add the cumin, chile, oil, vinegar and yogurt, and mix gently. Season with salt and pepper, and top with the pomegranate seeds and chopped herbs.

modifications:
  Per serving: 83 calories, 1 g protein, 13 g carbohydrate, 4 g fat (0 g saturated), 0 mg cholesterol, 6 mg sodium, 1 g fiber.


title: Grilled Tofu with Spicy Black Bean Sauce
source: SF Chronicle
recipe_hash: 4f2a37bf8c483cdafd58b2997a2f3941
ingredient_hash: 8614b9b9d7bb8417fb487cec6d89bf8b
instructions:
  <span weight="700">For the marinade and tofu:</span> In a small bowl, whisk together the soy sauce, red wine, thyme, bay leaf and honey; set aside.

  Cut the tofu into 4 rectangular pieces about 3/4-inch thick. Use paper towels to press and pat dry. Put tofu and marinade into a heavy-duty Ziploc-style plastic bag, remove as much air as possible, and seal. Turn bag to coat all sides and marinate at room temperature — about 20 to 30 minutes — turning after about halfway through.

  <span weight="700">For the dusting mixture:</span> Combine smoked paprika, cumin and 5—spice in asmall dish; set aside.

  <span weight="700">For the sauce:</span> in a small skillet or saucepan, heat oil over medium heat. Add the black bean beans or sauce and cook briefly until aromatic. Add garlic, ginger and 1 tablespoon coconut milk; cook until coconut milk reduces a little.  Stir in the brown sugar and chipotle in adobo, remove from heat and transfer to a mortar and pestle. Mash until fairly smooth.

  Return the mixture to the still-warm saucepan; stir in the hoisin and remaining coconut milk, and mix well. lf desired, add rice vinegar to taste; add more coconut milk as needed for desired consistency. Keep sauce warm but do not boil or the sauce will break.

  <span weight="700">To finish:</span> Heat grill to medium high; oil grates, Remove the tofu from marinade, drain, and then dust with the prepared spice mixture.  Grill to form a light crust, flipping once. Serve warm or room temperature with some of the warm sauce.

modifications:
  Per serving: 98 calories. 93 protein, 5 g carbohydrate, 5 g fat (2 g saturated), 0 mg cholesterol, 88 mg sodium, 0 g fiber. The calories and other nutrients absorbed from marinades and syrups varyand are diffcult to estimate. Therefore, the marinade is not included in the analysis.


title: Holiday Roast
source: Fatfree Vegan
recipe_hash: e978c3116e9c6e3f6233ba0bcb89acf4
ingredient_hash: ff0e0e38aa1447a2aca39d07ec86a2ba
instructions:
  <span weight="700">MAKE THE STUFFING:</span>
  Sauté the onion and celery in a non-stick skillet until onion is becoming translucent. Add the mushrooms, thyme, sage, and a generous grating of black pepper and cover. Cook until mushrooms exude their juices, about 3 minutes. Add the remaining ingredients along with enough water to moisten the stuffing but not make it soaking wet. Remove from heat and keep covered.

  <span weight="700">MAKE THE SEITAN:</span>
  In a mixing bowl, combine the dry ingredients (vital wheat gluten through chia seeds). Place the 1 1/2 cups of broth, white beans, soy sauce, and garlic in blender and process until liquefied. Make a well in the center of the dry ingredients, add the bean mixture, and stir until gluten is completely moistened. Drizzle the tahini over the top and knead it into the dough. Keep kneading until dough holds together in a ball. Set aside while you make the broth.

  <span weight="700">MAKE THE BROTH:</span>
  Heat all ingredients until hot but not boiling. A microwave works well for this.

  <span weight="700">ASSEMBLE:</span>
  Preheat oven to 400. Lightly oil an oval or rectangular baking dish, 11-13 inches long and 6-8 inches wide. (Your seitan will expand to fit it, so try not to use a very wide dish.) Line your work surface with plastic wrap, parchment paper, or waxed paper. Place the dough in the center, cover it with plastic wrap, and roll out the seitan, making sure that it is the same thickness in all places, until it’s about 9×13 (an inch or so either way doesn’t matter, but make sure it’s not longer than your pan). Spread the stuffing evenly, leaving a 1-inch margin on all sides. Lift up the plastic wrap on one of the long edges and roll the seitan up like a jelly roll. (Alternatively, arrange the stuffing in a horizontal line across the middle of the seitan and bring one long edge up and over it to the other side.) Pinch the ends sealed first and then pinch well to seal the long seam. Take care to make sure that the edges are completely sealed and no gaps or stuffing shows. Lift the seitan roll carefully and place seam-side down in the prepared casserole dish. Pour the baking broth over it, add rosemary, and cover tightly. If the dish doesn’t have a cover, use aluminum foil to cover tightly. (Did I mention “tightly?” Tightly! I enclosed even the bottom of the dish in foil.)

  Bake for 25 minutes. Remove from oven, baste with broth, recover tightly, and bake for another 25 minutes. Baste again and return to oven uncovered for about 30 minutes. Baste 2 or 3 times as it’s cooking. Seitan is done when top seems firm and brown and the broth has evaporated. You can test it by cutting a small slit in the middle; if it is doughy rather than firm, return to the oven.

  Remove from the oven and let cool for 5-10 minutes. Transfer carefully to a cutting board or serving platter and cut into 1/2-inch slices.

  <span weight="700"><span style="italic"><span underline="single">Variation</span></span></span>
  For a roulade that holds its shape and is a little simpler to cook, though not as moist and tender, make the following adjustments: Follow the directions for assembling the roast, brush it with 1 teaspoon soy sauce mixed with 1/4 teaspoon sesame oil, and then roll it up tightly in aluminum foil (it may take two sheets), twisting the ends to seal well. (The baking broth won’t be needed.) Place on a baking sheet, bake for 25 minutes, turn, and bake for 25 more. Check to make sure it is done, and give it more time if it’s not firm and brown. Slice and serve with gravy.

link:
  http://blog.fatfreevegan.com/2011/12/seitan-stuffed-with-walnuts-dried-cranberries-and-mushrooms.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+FatfreeVeganBlog+%28Fatfree+Vegan+Blog%29


title: Seitan Roast Stuffed with Shiitakes And Leeks
source: The PPK
recipe_hash: 83a1f12e0e0bb706cf732e54d01f2feb
ingredient_hash: e9c0a24315455b4e9acbeba6f7f708e1
link: http://www.theppk.com/2011/11/seitan-roast-stuffed-with-shiitakes-and-leeks/
instructions:
  <span style="italic"><span weight="700">First prepare the filling:</span></span>
  Preheat a large pan, preferably cast iron, over medium heat. Saute the mushrooms and leeks in oil until soft, about 10 minutes. Add salt, pepper, garlic and thyme. Cook for about 2 more minutes, stirring often.

  Sprinkle in the breadcrumbs and toss to coat. Cook the mixture, stirring very often, until the breadcrumbs are toasty and the mixture is relatively dry. This should take about 5 minutes, and the breadcrumbs should turn a few shades darker.

  Drizzle in the broth and lemon juice and toss to coat until moist. If it still seems dry drizzle in a little extra olive oil. Set aside until ready to use.

  <span style="italic"><span weight="700">Prepare the roast:</span></span>
  Preheat oven to 350 F. In a food processor, pulse the garlic until well chopped. Add the beans, broth, olive oil and soy sauce and puree until mostly smooth (a few pieces of bean are okay, but they should be no bigger than a pea.)

  In a large mixing bowl, mix together the wheat gluten, nutritional yeast, herbs and spices. Make a well in the center and add the bean mixture. Stir with a wooden spoon until the mixture starts coming together to form a ball of dough. Knead until everything is well incorporated.

  Now we’re going to roll out the seitan and form the roast. Place two pieces of tin foil (about 18 inches long) horizontally in front of you. The sheet further from you should overlap the closer sheet by about 6 inches. This way you have enough foil to wrap around the whole roast.

  On a separate surface, use your hands or a rolling pin to flatten the seitan into a roughly 12 x 10 rectangle. If any pieces rip, don’t worry about it, just use a pinch of dough from the ends to repair any holes.

  Place the filling in the lower 1/3 of the seitan rectangle, leaving about 2 inches of space at both ends. Make sure the filling is compact, use your hands to form it into a nice, tight bundle.

  Now roll! Roll the bottom part of the seitan up and over the filling. Keep rolling until in it’s in a log shape. Now pinch together the seam and pinch together the sides to seal. It doesn’t have to be perfect, it will snap into shape when baking.

  Place the roll in the center of the tinfoil and roll up like a tootsie roll, making sure the ends are tightly wrapped. Transfer to a baking sheet and bake for an hour*. Rotate the roll every 20 minutes for even cooking.

  * I may update the time in this recipe because I’ve gotten a few comments that said it took up to 90 minutes to cook completely! So for now I would say just do a test my poking the roll with tongs. It should feel very very firm. If it doesn’t, then bake further.

  Remove from oven and let cool. Unwrap, slice and serve! (See recipe notes for keeping moist and reheating.)

modifications:
  * For best results, use a salty homemade vegetable broth. Salt is integral to the flavor of the seitan, so if your broth isn’t seasoned then add a teaspoon or so of salt to it.

  * You’ll also want to spoon broth over the roast before serving, to keep it from being dry. Of course you’re going to be coating it in gravy, too. But the broth is a nice touch. If you’re slicing and serving, ladle on spoonfuls of broth on each individual slice, too. You can’t have too much juice, here!

  * This roast reheats perfectly. Refrigerate in its wrapper for up to 3 days before hand. When ready to serve, preheat an oven to 350 F and cook for 20 minutes. This will dry it out a bit, so use the broth hints above for sure!

  * Use a steak knife for the easiest slicing.

  * I used storebought breadcrumbs but if you use homemade, use 3/4 cup.

  * This makes enough for 6 hungry people. If it’s not Thanksgiving or another holiday, and people are not totally stuffing their faces, it serves at least 8.


title: Pumpkin Cheesecake
source: The PPK
recipe_hash: f56853681ef467ab84aaf7c16ba60bb8
ingredient_hash: fe27cdfcd55029cae8ec6c3366182059
link: http://www.theppk.com/2011/11/pumpkin-cheesecake-with-pecan-crunch-topping/
instructions:
  <span weight="700"><span underline="single">Make the crust:</span></span>
  Preheat oven to 350F and lightly spray a 9 inch springform pan with nonstick cooking spray.

  In a mixing bowl, combine the crumbs and sugar. Drizzle in the oil or melted margarine.

  Use a spoon to blend the mixture thoroughly to moisten the crumbs, then drizzle in the soy milk and stir again to form a crumbly dough.

  Pour the crumbs into the pan. Press firmly into the bottom. Bake for 8 to 12 minutes until firm. Let the crust cool a bit before filling. Keep oven on 350 to bake the cheesecake.<span weight="700">
  </span>
  <span weight="700"><span underline="single">Make the topping:</span></span>
  In a mixing bowl use a fork to mash together brown sugar, margarine, and salt until crumbly, then fold in the chopped nuts and stir to coat the mixture. Set aside until ready to use.

  <span weight="700"><span underline="single">Make the filling:</span></span>
  Drain the cashews and place in a blender with the banana, tofu, sugar, brown sugar, coconut oil, cornstarch, lemon juice, vanilla, orange zest, and sea salt. Blend until completely smooth and no bits of cashew remain, a food processor or strong blender should be able to get the job done.

  Set aside 1/2 cup of batter. To the remaining batter, add the pumpkin puree, cinnamon, ginger, and nutmeg and blend until smooth, then pour it into the crust. Randomly spoon dollops of the reserved batter onto the cheesecake. Poke the end of a chopstick into a batter blob and gently swirl to create a marble pattern; repeat with the remaining dollops.

  Bake the cheesecake for 45 to 50 minutes. Remove cheesecake halfway through baking and sprinkle on the topping. Return to oven to continue baking. Cheesecake will be done when the top is lightly puffed and the edges of the cake are golden. Remove it from the oven and let cool on a rack for about 20 minutes, then transfer to the refrigerator to complete cooling, at least 3 hours or even better if overnight. To serve, slice the cake using a thin, sharp knife dipped in cold water.

modifications:
  ~For the crust, vegan graham crackers can be hard to find. If you can’t find them, you can either make your own, or use gingersnaps. We baked a few of these with gingersnaps and they were amazing!

  ~Soak the cashews overnight to make quick work of the recipe. You can cover them with plastic wrap if you’re afraid that your kitty will get to them.

  ~Although this recipe is for a fancy marbled cheesecake, you can skip that step if you’re pressed for time or would just rather not do it. Just mix everything in the filling together instead of dividing the batter and swirling.

  ~You can use either water packed silken tofu or the vacuum packed kind (like Mori-Nu.) If using Mori-Nu, extra firm silken works best.


title: Peanut Butter-Oatmeal Muffins
modifications: Andreas got this book from his school library
source: Paula Deen's Cookbook for the Lunch Box Set
recipe_hash: 3a860b469971c0671470b8c830a8a99b
ingredient_hash: 68d485f567f5e7d9e0060e258033a027
instructions:
  Preheat oven to 375

  Mix flour, oats, baking powder, baking soda, salt and brown sugar.

  Combine peanut butter, eggies and buttermilk and mix until smooth.

  Pour wet mixture into dry and mix until all dry in absorbed.   Do not overmix.

  Pour into muffin pans, bake for 18 to 20 minutes.


title: Almond Milk
source: Jillian Love
recipe_hash: ca488ccec1428dfab56ded0fb49253db
ingredient_hash: 22f3c1da5df7ebe9cc03aefe30891e4c
link: http://www.jillianlove.com
instructions:
  • Blend all ingredients – strain almond meat through nut milk bag
  • Serve cold
  • Put almond meat in freezer and use for cookies or dehydrate and use for crackers


title: Mighty Monkey Banana Bubble Bowl
source: Jillian Love
recipe_hash: bb5bad30ff6d6aa0915390dc7ed13250
ingredient_hash: e590a5384075c7215589b1fc6dae2eae
link: http://jillianlove.com
instructions:
  • Blend together frozen bananas, coconut water, vanilla, cashews or coconut meat and
  dates till creamy
  • Pour half the banana mixture into a bowl and add half the chia seeds and mix with a
  spoon
  • Add cocoa powder to remaining half of mixture in the blender and blend til well combined
  • Pour Chocolate mixture into bowl and mix in remainder of chia seeds to chocolate mixture with a spoon
  • Use a spoon to alternate banana and chocolate mixture in a tall clear glass
  • Decorate the top with berries and banana slices
  • Chill for 30 minute and serve to Hungry Monkeys!


title: Lemon Sunflower Pate
source: Jillian Love
recipe_hash: 6cf269903343506dc9402a6028f30bf5
ingredient_hash: 57f7cc1ee8c84c9e2ec05c71fa89ff6d
link: http://jillianlove.com
instructions:
  Place all pate ingredients into a food processor fitted with the "s" blade and pulse until desired consistency


title: Purple Dragon Boat
source: Jillian Love
recipe_hash: 4d6e7ec6f71267d588d2350a474cf6c7
ingredient_hash: 1d062be8a9fb627fa54b781b481819b5
link: http://jillianlove.com
instructions:
  • Peel off and wash boat shaped leaves of Radicchio or Purple Cabbage
  • Fill the Boat with Lemon Sunflower Pate
  • and fresh slices of Avocado and Mango or Papaya
  • Float the Boat and Enjoy


title: Dinosaur Salad
source: Jillian Love
recipe_hash: 4b9aad4a09bda6e9e56c4781d70b31ae
ingredient_hash: df163d1b884d253254c205a793c3e18f
link: http://jillianlove.com
instructions:
  * Rinse Kelp Noodles three times in cold water and drain in colander
  * Cut noodles 2 times with a scizzor - unless you really like them extreeeemely long
  * Toss Noodles with Cashew Cheeze Sauce
  * Slice cucumber, then each slice in half
  * Form into a nest on the plate and decorate with Sprouts and Birds Eggs (Tomatoes)


title: Raw Lasagne
source: The Raw Chef
recipe_hash: eb4f1e5403f97087f75aa2b9e852bb5d
ingredient_hash: c35c719927dbe3ac1fbe9817e6ee41bb
link: http://therawchef.com/therawchefblog/lasagne-recipe
instructions:
  <span weight="700"><span underline="single">Nut Cheese</span></span>
  Process all ingredients together adding as little of the water as possible until a fluffy consistency is achieved.

  <span weight="700"><span underline="single">Walnut Meat Layer</span></span>
  Grind all ingredients in a food processor, leaving the mixture slightly chunky.

  <span weight="700"><span underline="single">Tomato Sauce</span></span>
  Process in a food processor until smooth.

  <span weight="700"><span underline="single">Green Pesto</span></span>
  Process all ingredients, leaving plenty of chunkiness!

  <span weight="700"><span underline="single">Spinach Layer</span></span>
  Place all ingredients in a bowl to marinade and wilt for 1 hour or longer, putting the covered bowl in a dehydrator will help this process but it’s not essential.

  <span weight="700"><span underline="single">Assembly</span></span>

  - Cut zucinni lengthwise and marinated in 1 tablespoon of salt and 3 tablespoons olive oil for 10 minutes.

  - Line the base of your dish with a layer of the courgette strips that slightly overlap.

  - On top of this put down a layer of the walnut meat, then the cheese, then tomato sauce and finally the pesto on top.

  - Finish this with another layer of slightly overlapping courgette strips.

  - Repeat step 2 but before adding the final layer of courgette, take your wilted spinach and create an additional layer with that.

  - Placing the whole dish in the fridge for several hours will firm it all up slightly which will make it easier to cut into portions.

  - Garnish individual portions with black pepper and a sprig of basil.


title: Tomato Strawberry Freeze
recipe_hash: 8187dec454fa345d723ba318a2610a52
ingredient_hash: 105a1fffa5c806e6803a4316539b9447
link: http://vitamix.ahoy.com/recipe/recipe.cgi/1/41/
instructions:
  1. Place all ingredients into the Vitamix container in the order listed and secure lid.
  2. Select Variable 1.
  3. Turn machine on and slowly increase speed to Variable 10, then to High.
  4. Use the tamper to press ingredients into the blades.
  5. In about 30-60 seconds, the sound of the motor will change and four mounds should form.
  6. Stop machine. Do not overmix or melting will occur. Serve immediately.
   
  Note: If mixture has the consistency of a milkshake, firm it up by quickly adding a cup of frozen ice cubes. Process until smooth .
   
  Variation: For a non-dairy alternative, substitute soy milk for skim milk .


title: Tofu Chocolate Ice Cream
recipe_hash: e8332b43c2d1919c2920846726eafc10
ingredient_hash: 1e9cd0ca99b36317dc5c4632d597473b
link: http://vegweb.com/index.php?topic=6378.0
instructions:
  1. Put the tofu in a blender and process until very smooth.  Add the melted, cooled chocolate and process until well combined; you will have to stop and scrape the sides of the blender. 

  2. Add the milk and vanilla and process until well blended. Pour into a covered container and chill until ready to use.

  3. Freeze in an ice cream freezer according to manufacturer directions.  This makes a lot of tofu ice cream mix so you may only be able to freeze part of it.


title: Italian Fauxsages
recipe_hash: 31cc641bffd7ee156f34931e183c4531
ingredient_hash: 1404a86e77847c77a10d4ee5435c5222
link: http://blog.fatfreevegan.com/2008/10/pasta-with-peppers-and-sausage.html
instructions:
  Dissolve the bouillon cube in 2 tablespoons of boiling water and set aside to cool. Put the oatmeal into a blender and pulse to chop coarsely.

  Place the oatmeal into a large bowl and add the remaining dry ingredients, wheat gluten through flax seeds, stirring well to distribute the seasonings evenly. Mix the bouillon mixture with the cool water in a large measuring cup or bowl and add the garlic, tahini, and soy sauce. Whisk or blend with a hand blender until ingredients are well-distributed.

  Pour the wet ingredients into the dry, and stir to mix just until evenly moistened. Add a little more water if it seems too dry.

  Place a piece of aluminum foil on the counter, and scoop 1/2 cup of gluten mixture onto it. Shape into a rough tube, fold the bottom edge of the foil over the gluten, and roll up. Roll the tube back and forth, pressing lightly with your hands, to give it an even shape, and then twist the ends closed. Repeat with the remaining gluten to form 5 sausages.

  Place all the sausages in the top of a steamer, cover, and steam for 40 minutes. Remove them from the heat and let cool (refrigerating will make them firmer). Fauxsages can then be used in recipes as-is, but baking or pan-frying lightly will make them firmer and browner.

modifications:
  Makes 4 servings. Per serving (with tahini): 205 Calories (kcal); 5g Total Fat; (20% calories from fat); 28g Protein; 14g Carbohydrate; 0mg Cholesterol; 821mg Sodium; 3g Fiber. Weight Watchers 4 Points / Core? (use olive oil instead of tahini).


title: Apple-Coconut-Ginger Smoothie
recipe_hash: 55634550ff7261ac92615c4cb5a8be36
ingredient_hash: 1689bf4b0a0c0000e69da6ab931f5c17
modifications:
  Calories: 274
  Fat: 8g
  Protein: 3g
  Carbohydrates: 48g
  Fiber: 12.4g (50% RDA)
  Calcium: 41% RDA (Recommended Daily Allowance)
  Iron: 0.6mg
  Vitamin A: 900% RDA
  Vitamin C: 23% RDA

link:
  http://www.incrediblesmoothies.com/recipes/apple-coconut-with-ginger-and-chia-seeds-smoothie-recipe/


title: Turmeric Tofu and Polenta
modifications: first time i used the oil suggeted, and it was WAY too oily... pare back!
recipe_hash: 8120b99a37182af00aa1f947dda19d5d
ingredient_hash: af5ed2a4e66ec64a5ab6b118cdae1ec3
link: http://www.sfgate.com/food/recipes/detail.html?p=detail&rid=19000
instructions:
  <span weight="700">Polenta: </span>

  Oil a square 8- by 8-inch or 9- by 9-inch cake pan; place a piece of parchment paper in the bottom of the pan and oil it, too; set aside. In a small saucepan (nonstick preferred), bring the water to a boil. Slowly whisk in the polenta and season with salt and pepper to taste. Cook, stirring often, until water is completely absorbed and the polenta is fully cooked and pulls away from the sides of the pan, about 10-15 minutes; stir in butter, if using. Immediately spoon into the prepared cake pan; smooth the top. Cool to room temperature, place a piece of plastic directly atop the polenta and refrigerate. The polenta can be made to this point a day or two ahead.

  <span weight="700">Tofu:</span>

  Drain tofu and cut crosswise into 3/8 -inch slices. Place on paper towels in a single layer and blot with a little pressure to remove as much moisture as possible. Combine turmeric, cumin, coriander and nutmeg; if desired, toast briefly in a small, dry skillet over medium-low until spices are aromatic. Immediately add spices to the orange juice. Whisk in the mustard, 2 tablespoons olive oil and the Bragg's. Place tofu in a heavy plastic zip-lock bag and pour in the marinade; move pieces of tofu around until all are coated. Squeeze out as much air as possible then seal the bag. Put the bag in a pie pan or other shallow dish and refrigerate overnight or up to 2 days; turn the bag occasionally so the tofu marinates equally.

  <span weight="700">Peppers: </span>

  Cut off tops and remove seeds. Slice minis crosswise into thin rings; cut bell peppers lengthwise into thin strips. In a skillet over medium heat, add the shallots and cook until soft but not browned. Add the peppers, thyme and broth. Cook until peppers are done to your liking. Season to taste with salt and pepper. Set aside.

  <span weight="700">Assemble: </span>

  Turn polenta out of the pan and remove the parchment. Use a 4-inch ring or biscuit cutter to cut out 4 circles of polenta. Place the circles in a large skillet lightly coated with oil and over medium-low. Rewarm until heated through, increasing heat to form a crisp, lightly browned crust.

  Meanwhile, drain tofu, shake or pat dry and season to taste with salt. Dredge in the flour, shaking off excess. Brown in a second skillet lightly coated with oil - nonstick preferred.

  Plate polenta and tofu with some of the peppers. Serve warm, although it is also fine room temperature.

  Note: If desired, use 4 to 6 teaspoons soy sauce and 2 teaspoons fish sauce as a substitute for the Braggs.

  Wine pairing: Enjoy a slightly chilled, dry rose, which will complement the tofu's earthy spice and bridge to the polenta and sauteed peppers.


title: Blueberry Chia Pudding
modifications: referred from cathy banks
recipe_hash: 3a67bcc4450a063ccfe5dd0370a90ccc
ingredient_hash: 4e7e70ff960c1962ec8e07292856aadd
link: http://www.fitsugar.com/Blueberry-Chia-Pudding-Recipe-From-Brendan-Brazier-18996513
instructions:
  Soak chia in water for 15 minutes. In a blender, combine with the rest of the ingredients, except the blueberries, and blend until smooth. Transfer to serving bowl and top with blueberries.


title: Yellow Curry Mixed Vegetables & Ginger
cuisine: Thai
recipe_hash: c80d8e0dd6344e07394e130f7d0c9fba
ingredient_hash: fbe37ec3ad0db030e76c351ecd0a7d0f
link: http://www.thaiaway.com/ta/wp-content/uploads/yellowcurrymixedveg.pdf
instructions:
  1. Peel and slice ginger into matchsticks 
  2. Heat pot of water to boil and blanch vegetables until tender 
  3. Drain water, add Thai Away Yellow Coconut Curry sauce, fresh ginger, and soy sauce 
  4. Simmer 2-3 minutes 
  5. Serve with Thai Jasmine rice on the  side


title: Curried Chickpeas and Kale
recipe_hash: 143d89bc54317fef222efedb00d4ccb7
ingredient_hash: 8505086a2d76ebc3bf7bc6b484a15d3c
link: http://blog.fatfreevegan.com/2012/06/curried-chickpeas-and-kale.html
instructions:
  1. Heat a medium-sized non-stick pot over medium-high heat. Add the onions and cook, stirring often, until they soften and begin to brown. (I do this without any liquid, but if they start to stick, add a tablespoon of water or broth.) Add the ginger, garlic, and cumin seeds, and cook for another minute or two, until the cumin becomes fragrant. Add the tomato and cook for two more minutes.

  2.   Stir in the kale and 1/4 cup broth and cover tightly. Cook, stirring occasionally, until the kale is tender but still bright green, about 3-5 minutes.

  3.    Add the chickpeas, remaining 1/4 cup broth, and all seasonings except garam masala. Cover and cook on low for about 10 minutes. Stir in the garam masala and tahini and add salt to taste and cook for another minute or two. Serve over whole grain, with bread, or stuffed into pitas.

modifications:
  You can use spinach or another green instead of kale, but measure it by weight, not cups.

  If you would like a smoother texture, process the kale/tomato/onion mixture briefly in the food processor after step 2. Return it to the pan before adding the chickpeas and continuing the recipe.

  Preparation time: 10 minute(s) | Cooking time: 22 minute(s)

  Number of servings (yield): 2

  Nutrition (per serving): 236 calories, 44 calories from fat, 5.3g total fat, 0mg cholesterol, 150.8mg sodium, 763.5mg potassium, 39.4g carbohydrates, 9.8g fiber, 8.4g sugar, 11.7g protein, 7 points.


title: Beet Burger
recipe_hash: 89187b4ecbee59a62f190cdcdbfa68d5
ingredient_hash: 59dab5f7aa5fe95d0650b8069b6b9041
link: http://www.theppk.com/2012/02/quarter-pounder-beet-burger/
instructions:
  Peel beets and shred with the shredder attachment of your food processor, then set aside. Change the attachment to a metal blade. Pulse the brown rice, shredded beets and lentils about 15 to 20 times, until the mixture comes together, but still has texture. It should look a lot like ground meat.

  Now transfer to a mixing bowl and add all the remaining ingredients. Use your hands to mix very well. Everything should be well incorporated, so get in there and take your time, it could take a minute or two.

  Place the mixture in the fridge for a half hour to chill.

  Preheat a cast iron pan over medium-high. Now form the patties. Each patty will be a heaping 1/2 cup of mixture. To get perfectly shaped patties, use a 3 1/2 inch cookie cutter or ring mold (I have pics of how to do it http://www.theppk.com/2010/12/olive-lentil-burgers/ .) Otherwise, just shape them into burgers with your hands.

  Pour a very thin layer of oil into the pan and cook patties for about 12 minutes, flipping occasionally. Do two at a time if you’re pan isn’t big enough. Drizzle in a little more oil or use a bottle of organic cooking spray as needed. Burgers should be charred at the edges and heated through.

  Serve immediately. But they taste pretty great heated up as well, so if you want to cook them in advance, refrigerate, then gently heat in the pan later on, then that is cool, too.

modifications:
  One very important part of this recipe is the cooking method. You want to get the burger charred. Not burnt, but charred, which really just means, uh, burnt only in some places. The best way to achieve this is with a very hot cast iron pan. Other pans may react different to high heat, and may not give you that perfect char. So if you’re not using a cast iron pan, the next best thing would be to transfer them to a baking pan after cooking, brush with oil and stick them under the broiler for a few minutes.

  Recipe notes: If you’d like to make these gluten-free, just use gluten-free breadcrumbs – ground up gluten-free pretzels would be ideal. And if you’d like to bake them instead, do so at 375 F, 8 to 10 minutes each side, then stick under the broiler to brown them. If you’d like to use a different nut butter, I would recommend cashew or sunbutter. I think PB will be too strong, but who knows? I use a food processor to make these happen quickly, so you’ll have to do some finagling if you don’t have one. And one last tip: I keep a package of frozen brown rice handy at all times. It’s perfect for occasions like this when you just need a little bit for an ingredient.


title: Mango-Black Bean Salad
recipe_hash: d3cef91e15301453f031f6b6ffcb158e
ingredient_hash: b794460c8a56581246079c3f27a033f9
link: http://blog.fatfreevegan.com/2012/07/layered-salad-with-black-beans-and-mango-cucumber-salsa.html
instructions:
  <span weight="700"><span underline="single">Easy Black Beans</span></span>

  Combine all ingredients in a saucepan. Bring to a simmer on medium-high heat and cook for about 5 minutes.


  Serve beans warm or cold over greens.  Top with mango salsa.


title: Soup au Pistou
recipe_hash: f05ee7bf1dcdcff21c80d4a9d80999a5
ingredient_hash: 3255f452e80f4b39a526acb6c90e8ddb
link: http://www.sfgate.com/recipes/article/Putting-together-a-perfect-potluck-3779605.php#page-6
instructions:
  In a large soup pot, warm the olive oil over medium heat. Add the onion and the garlic, and saute until the garlic is fragrant and the onion has softened, about 4 minutes. Season to taste with salt and pepper. Add the carrots, potatoes, green beans, cranberry beans, broth, bay leaf, thyme and marjoram, and turn the heat to high. When the soup starts to boil, turn the heat to medium-low and simmer for about 20-25 minutes, until the vegetables and beans have begun to soften. Depending on how mature the beans are, this step may require a little bit more or less time.

  Add the pasta and the zucchini, and continue to cook for another 10 minutes until tender. Add the tomatoes and corn, and cook for about 3-5 minutes more.

  Stir in the champagne vinegar, and season to taste with plenty of salt and pepper. If you do this ahead of time, cool completely before putting in the refrigerator. Warm on the stove the next day, adding water or more broth to thin, if necessary.

  Just before serving, make the pistou. In a blender or food processor, pulse the garlic, salt and basil together until the leaves are broken down. With the motor running, add the oil in a steady stream until well blended.

  Serve the hot soup topped with spoonfuls of the pistou - you can thin it with broth or a little bit of water if desired - and garnish with shaved parmesan. Serve with crusty bread and olive oil for drizzling at the table.

modifications:
  Per serving: 270 calories, 7 g protein, 33 g carbohydrate, 12 g fat (2 g saturated), 0 mg cholesterol, 234 mg sodium, 6 g fiber.


title: Spiced Pumpkin Soup
modifications: Lucinda found this recipe
recipe_hash: 781a9e5034e3a2c30bd7c7a532727028
ingredient_hash: eafbb9b3ca2c9f49f3c18110c06c4a7b
instructions:
  1.  In a large pot, heat oil over low for 30 seconds.  Add onion and cook 3 minutes  Add garlic and cook 1 minute. Stir in spices, salt, and pepper.  Cook 1 minute, stirring.

  2.  Whisk in broth and pumpkin.  Bring to just a boil, reduce heat to low, and simmer for about 15 minutes, stirring occasionally.  Add milk and simmer for 2 minutes.

  3.  Using an immersion blender, puree soup until smooth.  Add a little more broth to this, if desired.  Ladle into bowls.  Garnish with yogurt and parsley.  Add pepper to taste.


title: Pastry Cream (custard)
recipe_hash: b3291892241bd5b5d853829eec4245ac
ingredient_hash: e2ab3f9e8df07fcac4e28af4769ee0b9
link: http://vegandad.blogspot.ca/2011/08/banana-cream-pie.html
instructions:
  1. Bring 1/2 cup of the soy milk to a boil in a small saucepan. Remove from heat, sprinkle agar over top, and set aside.
  2. Bring 1 cup of the soy milk (not the stuff from step 1) and the vanilla bean/scrapings to bubbling over medium heat in a saucepan. While it is heating, whisk the sugar and cornstarch (and tumeric, if using) together in a medium bowl, then whisk in the remaining 1/2 cup of soy milk. When the soy milk on the stove is bubbling around the edges, remove the vanilla bean and slowly whisk it into the sugar/cornstarch/soy milk mixture.
  3. Return the mixture to the saucepan over medium heat, add the soy milk/agar mixture, and bring to bubbling, whisking constantly. Cook for 2-3 mins, or until the agar is fully dissolved. Remove from heat and whisk in margarine. When thickened, pour into a clean bowl (pour through a sieve if the vanilla bean left any chunks behind) and cover with plastic wrap to prevent that scummy layer from forming. Poke a few holes in the plastic wrap to let the steam escape. Let sit to cool to room temperature.


title: Fruit Tart
recipe_hash: 65f67c4e029ad4a6a5343b8acd2e2166
ingredient_hash: 39485f16c17122d48858234593356d03
link: http://vegandad.blogspot.com/2012/07/summer-tart.html
instructions:
  1. Remove tart shell from pan and place on a serving dish.  Fill with pasty cream and smooth.  Top with fruit.
  2. Heat apricot jam in a small saucepan over medium heat until runny.  Strain out chunks then brush fruit with the jam to glaze.  If jam gets too sticky, just return to heat until it is runny again.


title: Tart Dough
recipe_hash: a92abca59e0b3c5dee1c0485f9e3abfb
ingredient_hash: e99ff40a6f3d1b755d5729707a67988f
link: http://vegandad.blogspot.com/2012/07/summer-tart.html
instructions:
  1. Place margarine in the freezer for 30 mins.
  2. Meanwhile, whisk together flour and sugar in a medium bowl.  In a separate small bowl, whisk together cream cheese, water, and vanilla until smooth.  Place in fridge until needed.
  3. Grate cold margarine into the flour and gently work with your fingers until it resembles coarse bread crumbs (it should not take too long).  Add cream cheese mixture and use a fork to bring together into a dough.  Add a few drops of water if needed.
  4. Immediately roll out into a 12 inch circle on a floured surface and transfer to a 9.5 inch tart pan.  Gently press dough into the bottom of the pan and trim to allow 1/2 inch overhang.  Fold overhang back into the pan and press into the sides.  Refrigerate until firm (30 mins).
  5. While dough is chilling, preheat oven to 375 degrees with rack in the bottom third of the oven.  Cover dough with foil and half fill with dried beans.
  6. Bake for 20 mins, then lift up foil to see if crust is light golden and no longer wet.  Return to oven for a few mins if it is not.  When crust if light golden and dry, remove foil and beans and bake for another 5-10 mins, or until golden.  Allow to fully cool on a wire rack.


title: Pumpkin Hot Chocolate
recipe_hash: 5ef1f059d5e8890f90dbcd935ec08551
ingredient_hash: 69d02e88897c155fe8e906a98f1e37dc
link: http://blog.fatfreevegan.com/2012/10/pumpkin-spice-hot-chocolate.html
instructions:
  Combine all ingredients except sweetener in blender. Blend at medium speed until smooth. Check sweetness and add sweetener to taste; blend once more.

  Pour into a saucepan or microwaveable container and heat, stirring at regular intervals, until steaming. Pour into two mugs and serve.

modifications:
  You can easily take this from a beverage to a dessert by making it into pudding. Add 2 1/2 tablespoons of cornstarch to the mixture in the blender and blend well. Heat on the stove or in the microwave, stirring constantly (or once every minute in the microwave), until it boils and thickens. Pour into 4 dessert bowls and refrigerate until set.


title: Vegan Buttermilk Salad Dressing
recipe_hash: 4f065684db0ae8e65340929bcf703468
ingredient_hash: 8b6d5ae9db5e33525ccd0015ac136639
link: http://blog.fatfreevegan.com/2010/10/ridiculously-easy-vegan-buttermilk-salad-dressing.html
instructions:
  Place all ingredients into a blender and blend until smooth. Add salt and additional seasonings to taste. Chill until ready to serve. Stir before serving.


title: Cherry-Chocolate Mousse Pie
recipe_hash: 85ffc0976a72eb2946fdd5418c92c794
ingredient_hash: 03ae52714712554f13cda6435d275d5b
link: http://blog.fatfreevegan.com/2008/04/cherry-chocolate-mousse-pie.html
instructions:
  Cover the dried cherries with 1/2 cup of boiling water and soak them until soft. Drain (and reserve) the water, and put the cherries into the food processor. Pulse to chop. Drain the tofu and add it to the food processor along with the agave nectar and vanilla. Process until smooth.

  Melt the chocolate in a double boiler or in the microwave. Pour it into the food processor and puree, scraping down the sides as needed to make sure it’s well blended. Pour into a prepared crust and chill for several hours.


title: Chyrup
source: Brian's imagination
recipe_hash: ea1369a24997e18f8c6d737c7bf0f25a
ingredient_hash: a34a97955b9cd19896321e7f0b859112
instructions:
  mix water and chia seeds to so they gel

  add syrup 

  stir

  heat if you wanna

  serve over pancakes, waffles, french toast


title: Pumpkin Beignets with Caramel Dipping Sauce
source: Parade Magazine
recipe_hash: 0213ad2efd27d6f238d3b088c392c97f
ingredient_hash: 7fb023d0a39969d3019e8417dfaf2adb
instructions:
  1. Place shredded pumpkin in a towel and roll tightly, wringing out to extract as much liquid as possible. In a bowl, combine pumpkin, apple, brown sugar, 1 tsp cinnamon, nutmeg, ginger, 1/4 tsp salt, and lemon or lime zest. Set aside.

  2. Combine flour, 1/4 tsp salt, and baking powder. Set aside. In a medium saucepan, combine water, milk, and butter. Melt butter and bring mixture to a simmer. Add flour mixture and stir until smooth. Cook until mixture doesn't stick to fingers when pinched. Let cool.

  3. Add eggs one at a time and mix until smooth. Stir in spiced pumpkin mixture. (Batter may be made up to 24 hours ahead. Mixture will be loose.)

  4. Heat oil in a deep pot to 350°F or use a deep fryer (fill two-thirds full with oil). Using a small scoop or 2 spoons, scoop batter into fryer in small batches. Dough should rise to top of oil. Flip or turn in oil to brown on all sides. With a slotted spoon, remove beignets from pot. Drain on paper towels. Sprinkle with remaining 1 tsp cinnamon mixed with confectioners' sugar. Serve alone or with sauce.

  For Caramel Dipping Sauce:
  1. Heat sugar on medium-high in a heavy-bottomed 3-quart saucepan. As soon as sugar begins to melt, stir vigorously with a whisk or wooden spoon. When sugar comes to a boil, stop stirring.

  2. After sugar crystals have melted (and sugar is dark amber in color), immediately add butter to pan. Whisk until butter has melted, then remove from heat.

  3. Slowly add sour cream and salt and continue whisking until incorporated. Whisk until caramel is smooth. Let cool in pan for a couple of minutes before pouring into a mason jar. Let cool to room temperature. Store in fridge for up to 2 weeks. Warm before serving.

modifications:
  Serves 6-8. Per Serving: 410 calories, 40g carbs, 4g protein, 27g fat, 115mg cholesterol, 810mg sodium, 1g fiber

link:
  http://www.dashrecipes.com/recipes/cookbook/c/carla-hall-pumpkin-beignets-caramel-dipping-sauce.html


title: Brussel Sprouts with Walnuts and Capers
source: Parade Magazine
recipe_hash: 685a35a018de06f66f34289bf210412d
ingredient_hash: 4824745453a1d97be07dd8a15197269b
link: http://www.dashrecipes.com/recipes/cookbook/m/michael-symon-brussels-sprouts-walnuts-capers.html
instructions:
  1. Fill a medium pot two-thirds full of canola oil. Heat to 350°F.

  2. While oil is heating, whisk together chile, honey, vinegar, and olive oil in a bowl large enough to toss all brussels sprouts. Season with salt and pepper to taste. Keep bowl near stove top.

  3. Fry brussels sprouts until edges begin to curl and brown, 2 to 3 minutes. Carefully add capers and stand back (they tend to splatter). Fry 1 minute. Transfer brussels sprouts and capers to bowl; mix to coat. Add salt and pepper to taste and toss in toasted walnuts.

modifications:
  Serves 5. Per Serving: 150 calories, 6g carbs, 2g protein, 14g fat, 0mg cholesterol, 130mg sodium, 2g fiber


title: Mushroom and Vegetable Stuffing
source: Parade Magazine
recipe_hash: 7d45edcc932e573b58feafacbf76f391
ingredient_hash: b530937830ece20d527ccc0ae399609a
link: http://www.dashrecipes.com/recipes/cookbook/d/daphne-oz-mushroom-vegetable-stuffing.html
instructions:
  1. Preheat oven to 400°F.

  2. On a baking sheet, bake bread bits until crunchy, about 10 minutes.

  3. Heat oil in a nonstick skillet over medium. Add shallot, celery, mushrooms, and kale. Cook for 5 minutes, stirring; add apple once shallot is soft. Cook 5 minutes or until apple is soft. Add parsley, thyme, sage, and garlic. Cook 1 minute or until fragrant; remove from heat and mix in bread and walnuts.

  4. Add broth until moist. Cover with foil and bake 25 minutes. Remove foil and bake 10 minutes or until very hot. Add salt and pepper to taste. (Tip: In turkey, use less broth.)

modifications:
  Serves 4-6. Per Serving: 350 calories, 47g carbs, 11g protein, 14g fat, 0mg cholesterol, 430mg sodium, 6g fiber


# ingredients

unit: cup
ingkey: + 6 t hot water [only use water if using coconut powder
item:
  + 6 T hot water [only use water if using coconut powder; if not, replace with light or regular coconut milk]


unit: c.
inggroup: DRY MIX
item:
  pinto or black bean flakes, OR soy flakes, (other options might be dry flaked or granulated TVP, or hominy flakes)

ingkey:
  pinto or black bean flakes, or soy flakes, (other options might be dry flaked or granulated tvp, or hominy flakes)


item:
  generous 1/2 cup dried shitake mushroom pieces (i.e. break up the shrooms a bit to get more into the cup)

ingkey:
  generous 1/2 cup dried shitake mushroom pieces (i.e. break up the shrooms a bit to get more into the cup)


unit: ounces
item:
  soft-ripened triple cream cheese, about 1/2 cup, cut into several small pieces including the rind lf desired (see Note)

ingkey:
  soft-ripened triple cream cheese, about 1/2 cup, cut into several small pieces including the rind lf desired (see note)


unit: cups
item:
  cooked chickpeas, or one 15-ounce can, drained, rinsed and mixed with a spritz of fresh lemon juice and a pinch of salt

ingkey:
  cooked chickpeas, or one 15-ounce can, drained, rinsed and mixed with a spritz of fresh lemon juice and a pinch of salt


item:
  – 1 cup non-dairy milk,as needed (I used unsweetened So Delicious coconut beverage, but any kind will do)

ingkey:
  – 1 cup non-dairy milk,as needed (i used unsweetened so delicious coconut beverage, but any kind will do)


unit: cups
inggroup: The Rest
item:
  cooked chickpeas (or two cans, rinsed and drained) note: 2 cups dried will give you the right amount

ingkey:
  cooked chickpeas (or two cans, rinsed and drained) note: 2 cups dried will give you the right amount


# keylookup

item:
  Read more: http://www.thedailygreen.com/healthy-eating/recipes/chocolate-peanut-butter-cups-recipe#ixzz1h5lgVB6b

ingkey:
  read more: http://www.thedailygreen.com/healthy-eating/recipes/chocolate-peanut-butter-cups-recipe#ixzz1h5lgvb6b


word:
  http://www.thedailygreen.com/healthy-eating/recipes/chocolate-peanut-butter-cups-recipe#ixzz1h5lgvb6b

ingkey:
[cell repeats an earlier one in this file: 112 characters]


# nutrition

gramdsc1: 1 tbsp, (1 NLEA serving)
foodgroup: Fats and Oils
desc:
  MARGARINE, Vegetable, vegetables OIL Spread,70% FAT,Soybean  and  Partially Hydrogenated Soybean,Stick


gramdsc1: 1 serving, 1 cup
foodgroup: Soups & Sauces
desc:
  CAMPBELL SOUP Composite,CHNKY MICRO BOWL,GRLD CHIC with Vegetable, vegetables and PSTA,Ready-to-serve


gramdsc1: 1 envelope Swiss Miss, (.53 oz)
gramdsc2: 1 packet, (0.675 oz)
foodgroup: Beverages
desc:
  COCOA MIX,with  ASPT,Low Calorie, calories,Powdered,with  ADD Calcium Phosphorus,without  ADD Sodium OR Vitamin A


gramdsc1: 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse)
gramdsc2: 3 oz
foodgroup: Lamb, Veal & Game
desc:
  LAMB,New Zealand,Imported,Frozen,Shoulder,Whole (ARM and Boiled),Lean only and FAT,1/8"FAT,Cooked,Braised


gramdsc1: 1 tbsp
gramdsc2: 1 package, (0.35 oz)
foodgroup: Sweets
desc:
  GELATIN Dessert, desserts,DRY MIX,Reduced fat,with  Aspartame,ADDED Phosphorus,Potassium,Sodium,Vitamin C


gramdsc1: 1 sandwich
foodgroup: Fast Foods
desc:
  FAST FOODS,CHEESEBURGER; SINGLE,Regular PATTY,with  Condiment, condiments  and  Vegetable, vegetables


gramdsc1: 1 sandwich
foodgroup: Fast Foods
desc:
  FAST FOODS,CHEESEBURGER; DOUBLE,Regular PATTY,with  Condiment, condiments  and  Vegetable, vegetables


gramdsc1: 1 sandwich
foodgroup: Fast Foods
desc:
  FAST FOODS,CHSEBURGER; DBLE,Regular,PATTY  and  BN; with  Condiment, condiments  and  Vegetable, vegetables


gramdsc1: 1 sandwich
foodgroup: Fast Foods
desc:
  FAST FOODS,CHEESEBURGER; SINGLE,Large PATTY; with  Condiment, condiments  and  Vegetable, vegetables


gramdsc1: 1 sandwich
foodgroup: Fast Foods
desc:
  FAST FOODS,CHSBURGER; SINGLE,Large PATTY; with  Condiment, condiments,Vegetable, vegetables  and  HAM


gramdsc1: 1 item
foodgroup: Fast Foods
desc:
  FAST FOODS,HAMBURGER; DOUBLE,Large PATY; with  Condiment, condiments,Vegetable, vegetables  and  Mayonnaise


gramdsc1: 1 item
foodgroup: Fast Foods
desc:
  FAST FDS,CHSEBURGER;SINGLE,Large PATTY; with  Condiment, condiments,Vegetable, vegetables  and  Mayonnaise


gramdsc1: 1 item
foodgroup: Fast Foods
desc:
  FAST FDS,CHSEBURGER; DOUBLE,Large PATTY; with  Condiment, condiments,Vegetable, vegetables  and  Mayonnaise


