Vegan Eggplant "Parmesan"
1 large eggplant, sliced 1/4 inch thick
2 pieces of whole grain bread, toasted and made into breadcrumbs
2-3 tbsp. soy parmesan (or ground almonds)
fresh basil leaves, chopped or torn
olive oil spray
Tomato Sauce:
1 medium onion, chopped
3 cloves garlic, minced or pressed
1 16-ounce can diced tomatoes
1 tsp. oregano
1/2 tsp. basil
1/2 cup vegetable broth
2 tbsp. tomato paste
salt and pepper to taste
"Cheese" Sauce:
1/2 cup extra-firm silken tofu
1/2 cup unsweetened soy milk
1/2 cup vegetable broth
2 tbsp. cashew butter or tahini
1 tsp. onion powder
1 1/2 tbsp. nutritional yeast
1/2 tsp. salt (optional)
1/8 tsp. white pepper
2 tsp. corn starch
Salt the eggplant slices and put them in a colander to drain.Prepare the tomato sauce by sautéing the onion in a non-stick saucepan until it becomes translucent (you may use a little water if you like). Add the garlic and sauté for one more minute. Add the remaining tomato sauce ingredients, and cook for 15-20 minutes.
Prepare the cheese sauce: Place all ingredients in a blender and blend until completely smooth. Blend again right before using to make sure that the ingredients haven't separated.Rinse the eggplant slices and pat them dry with paper towels. Spray a baking sheet lightly with olive oil and place the slices on it (you may have to do this in two batches). Spray the tops lightly and place under the broiler. Watch carefully, and remove when the slices start to brown, about 3 minutes.Assemble the casserole: Preheat the oven to 350. Spray or wipe an 8x8-inch non-metal baking dish with a small bit of olive oil. Place half of the eggplant slices on the bottom of the dish, edges overlapping. Sprinkle with half the breadcrumbs. Spoon half the tomato sauce and pour half the cheese sauce over the breadcrumbs and sprinkle lightly with soy parmesan. Repeat the process with the remaining ingredients (reserving some bread crumbs for on top, as mentioned above). Bake uncovered for about 20 minutes, until slightly browned on top. Sprinkle with fresh basil just before serving. Serves 4.Each serving provides approximately: 238 Calories (kcal); 9g Total Fat; (30% calories from fat); 13g Protein; 32g Carbohydrate; 0mg Cholesterol; 477mg Sodium; 8g Fiber. (These figures, especially fat and sodium, vary drastically depending on the exact ingredients you use.)
http://blog.fatfreevegan.com/2006/09/vegan-eggplant-parmesan.html
Vegan Mojo Sauce
From Epicurean.com:
Ingredients:
1/3 cup olive oil
6 to 8 cloves garlic, thinly sliced or minced
2/3 cup fresh sour orange juice or lime juice
1/2 teaspoon ground cumin
Salt and freshly ground black pepper, to taste
Directions:Heat the olive oil in a deep saucepan over medium heat. Add the garlic and cook until fragrant and lightly toasted but not brown, about 30 seconds. Add sour orange juice, cumin, and salt and pepper. Stand back: The sauce may sputter. Bring the sauce to a rolling boil. Correct the seasonings, adding salt and pepper to taste. Cool before serving. Mojo tastes best when served within a few hours of making, but it will keep for several days, covered, in the refrigerator.
Note: Sour orange juice can be found in Latino markets.
Mojo is Cuba's national table sauce. Served on Cuban sandwiches, boiled yuca, grilled seafood and meats, and just about everything else. Enjoy
Vegan Mulligatawny Soup
1 tablespoon vegetable oil
1 large onion, chopped
2 medium leeks, washed, cleaned and chopped
4 cloves garlic, minced
2 teaspoons grated fresh ginger
1/4 - 1/2 teaspoon cayenne pepper, or more to taste
1/2 teaspoon ground coriander
1/4 teaspoon cinnamon
1 1/2 teaspoons cumin
1/4 teaspoon ground cardamom, or 4 bruised pods
2 bay leaves
2 large carrots, chopped
1 large apple - peeled, cored, and chopped
1 large potato, peeled and diced
1 1/2 cups red lentils
8 cups vegetable broth
3 tablespoons tomato paste
1 tablespoon tamarind concentrate
2 cups coconut milk
2 tablespoons chopped fresh coriander (cilantro) leaves
salt and pepper to taste
Heat vegetable oil in a large pot (use low heat); cook onion and leeks until softened and translucent. Add garlic, ginger, and spices, stirring, until mixture is browned lightly and fragrant. Add carrot, apple, and potato; saute for a few minutes. Add red lentils and vegetable stock to the pot; simmer, covered, for about 30 minutes or until vegetables are just tender. Discard cardamom pods and bay leaves; stir in tomato paste and cook a few minutes longer. Blend or process half of the soup mixture, in batches, until pureed; return to the pot. This gives you a smooth, velvety soup with some vegetable chunks for texture. Add tamarind and coconut milk; heat through and adjust seasoning. Add fresh chopped coriander leaves just before serving. Garnish with more coriander -- chopped or in sprigs, as you like.
Adapted from this recipe.
1 large onion, chopped
2 medium leeks, washed, cleaned and chopped
4 cloves garlic, minced
2 teaspoons grated fresh ginger
1/4 - 1/2 teaspoon cayenne pepper, or more to taste
1/2 teaspoon ground coriander
1/4 teaspoon cinnamon
1 1/2 teaspoons cumin
1/4 teaspoon ground cardamom, or 4 bruised pods
2 bay leaves
2 large carrots, chopped
1 large apple - peeled, cored, and chopped
1 large potato, peeled and diced
1 1/2 cups red lentils
8 cups vegetable broth
3 tablespoons tomato paste
1 tablespoon tamarind concentrate
2 cups coconut milk
2 tablespoons chopped fresh coriander (cilantro) leaves
salt and pepper to taste
Heat vegetable oil in a large pot (use low heat); cook onion and leeks until softened and translucent. Add garlic, ginger, and spices, stirring, until mixture is browned lightly and fragrant. Add carrot, apple, and potato; saute for a few minutes. Add red lentils and vegetable stock to the pot; simmer, covered, for about 30 minutes or until vegetables are just tender. Discard cardamom pods and bay leaves; stir in tomato paste and cook a few minutes longer. Blend or process half of the soup mixture, in batches, until pureed; return to the pot. This gives you a smooth, velvety soup with some vegetable chunks for texture. Add tamarind and coconut milk; heat through and adjust seasoning. Add fresh chopped coriander leaves just before serving. Garnish with more coriander -- chopped or in sprigs, as you like.
Adapted from this recipe.
Thanksgiving in Review
This was the first Thanksgiving that we had an entirely vegan and gluten free menu.
Mom and I worked rather symbiotically. Tandem cooking. I had chosen recipes and we made most of the planned items.
My man took pictures after the dishes came out of the oven. Potatoes Anna, Tofu Roast, cornbread and cornbread stuffing with pecans, dried cranberries and blueberries. Cauliflower with vegan cheese and almond slivers, champagne cocktails with cranberry juice and fresh strawberries.
It was all so good. Cooking...yum.
My little girl's favorite was the mashed potatoes and gravy, also vegan and made with love by mom.
The Tofu Roast was the biggest surprise of all. Tricky to execute but so worth it! We ate more than half the roast and finished the rest on the following morning's brunch. We adapted a recipe: Stuffed Tofu Roast we prepared the tofu in the way described and filled it with the gluten free, vegan cornbread stuffing. We drew inspiration for the stuffing from this recipe. We used the basting recipe minus the orange juice and replaced some of the sesame oil with vegetable oil. Next time we will baste inside too!
I am already looking forward to Christmas and hope that I will have a chance to cook with my Lil Sis. <3
Mom and I worked rather symbiotically. Tandem cooking. I had chosen recipes and we made most of the planned items.
My man took pictures after the dishes came out of the oven. Potatoes Anna, Tofu Roast, cornbread and cornbread stuffing with pecans, dried cranberries and blueberries. Cauliflower with vegan cheese and almond slivers, champagne cocktails with cranberry juice and fresh strawberries.
It was all so good. Cooking...yum.
My little girl's favorite was the mashed potatoes and gravy, also vegan and made with love by mom.
The Tofu Roast was the biggest surprise of all. Tricky to execute but so worth it! We ate more than half the roast and finished the rest on the following morning's brunch. We adapted a recipe: Stuffed Tofu Roast we prepared the tofu in the way described and filled it with the gluten free, vegan cornbread stuffing. We drew inspiration for the stuffing from this recipe. We used the basting recipe minus the orange juice and replaced some of the sesame oil with vegetable oil. Next time we will baste inside too!
I am already looking forward to Christmas and hope that I will have a chance to cook with my Lil Sis. <3
I Love Bill Maher!!!
Read Bill Maher's recent contribution to the Huffington Post calling for a turkey free Thanksgiving!
"Turkeys will eat anything"
Vegan Corn Bread
2 cups unbleached all-purpose flour (can use spelt-increase flour and reduce the corn meal)
2 cups corn meal
2 Tbs. baking powder
2/3 cups oil (or fat replacement such as applesauce)
2/3 cup maple syrup (or brown rice syrup)
1 can coconut milk (13 oz)
pinch of salt
1. Sift flour and baking powder together
2. Add corn meal and salt; mix thoroughly
3. Mix wet ingredients in another bowl and then add to dry ingredients and mix well. The mixture should be a course, almost pourable batter. If the mixture seems a little dry, add soymilk to moisten.
4. Bake in a greased 9 x 11 baking pan at 350° for 30-35 minutes.
5. Baking time will vary from oven to oven. Corn bread should be light brown. Use a toothpick or knife to insert into the middle of the corn bread to check if it's done. If the toothpick comes out clean, you are done!
Source : Lance Okamoto, evening Sous Chef at Café Flora in Seattle
2 cups corn meal
2 Tbs. baking powder
2/3 cups oil (or fat replacement such as applesauce)
2/3 cup maple syrup (or brown rice syrup)
1 can coconut milk (13 oz)
pinch of salt
1. Sift flour and baking powder together
2. Add corn meal and salt; mix thoroughly
3. Mix wet ingredients in another bowl and then add to dry ingredients and mix well. The mixture should be a course, almost pourable batter. If the mixture seems a little dry, add soymilk to moisten.
4. Bake in a greased 9 x 11 baking pan at 350° for 30-35 minutes.
5. Baking time will vary from oven to oven. Corn bread should be light brown. Use a toothpick or knife to insert into the middle of the corn bread to check if it's done. If the toothpick comes out clean, you are done!
Source : Lance Okamoto, evening Sous Chef at Café Flora in Seattle
Pasta Puttanesca with Eggplant
2 tbsp olive oil + 1/4 cup
2 eggplants, chopped into pieces
8 large mushrooms cleaned and sliced
1/2 cup vegetable stock
4-6 medium tomatoes, diced
1 14 ounce can tomato sauce
3 tbsp capers
1/2 cup olives, sliced
8 cloves garlic, minced
1 tbsp chopped fresh parsley
1/2 tsp red pepper flakes
salt and pepper to taste
pasta
PREPARATION:
Sautee the eggplant in the 2 tablespoons of oil in a large skillet until lightly fried. Add the water, reduce heat and cover. Allow to simmer for 8 to 10 minutes.
Add the tomatoes and tomato sauce and simmer, covered, for another 8 to 10 minutes.
Add the remaining ingredients and cook, stirring occasionally for 15 to 20 more minutes.
Serve over cooked pasta.
2 eggplants, chopped into pieces
8 large mushrooms cleaned and sliced
1/2 cup vegetable stock
4-6 medium tomatoes, diced
1 14 ounce can tomato sauce
3 tbsp capers
1/2 cup olives, sliced
8 cloves garlic, minced
1 tbsp chopped fresh parsley
1/2 tsp red pepper flakes
salt and pepper to taste
pasta
PREPARATION:
Sautee the eggplant in the 2 tablespoons of oil in a large skillet until lightly fried. Add the water, reduce heat and cover. Allow to simmer for 8 to 10 minutes.
Add the tomatoes and tomato sauce and simmer, covered, for another 8 to 10 minutes.
Add the remaining ingredients and cook, stirring occasionally for 15 to 20 more minutes.
Serve over cooked pasta.
Vegan Thanksgiving Menu
My mother asked me about Thanksgiving. She will be visiting from Oregon this year. "Will we be having turkey?" she asked me.
No, mom.
For most people who celebrate this holiday, turkey is a given. Well, with our dinner even the turkey will be thankful!
Menu:
Please note: for all of these recipes, butter should be replaced with olive oil or vegan margarine like Earth Balance.
Drinks:
"Cape Cod" and Champagne Cocktails
Side Dishes:
Cranberry Fruit Salad
Steamed Cauliflower with Vegan "Cheese" and Roasted Almond Slivers
Caesar Salad with Pine Nuts
Butternut Squash, Apple and Mushroom Stuffing
Cornbread, Wild Mushroom and Pecan Stuffing
Vegetable Gravy
Garlic Mashed Potatoes
Entree:
Desert:
Pumpkin Custard
Vegan "Cheese" Cake
A variety of pies
Vegan Pizza
Pizza is one of my favorite foods. I did not become a vegan because I don't like cheese. Cheese tastes wonderful. I became a vegan because cholesterol is bad for my body and I want to live a long life.
Making a vegan pizza can be as simple as choosing a vegan crust, pizza sauce and adding a variety of toppings:
mushrooms
olives
tomato slices
sun dried tomatoes
zucchini
red onion
pine nuts
basil
spinach
artichoke hearts
peppers
pineapple
eggplant
tapenade
olive oil
oregano...
The best vegan cheese alternative can be found here. My eight year old loves this cheese!
http://www.imearthkind.com/
This is a truly vegan cheese alternative. Most of the stuff in stores still contains dairy products. (Read the labels)
Making a vegan pizza can be as simple as choosing a vegan crust, pizza sauce and adding a variety of toppings:
mushrooms
olives
tomato slices
sun dried tomatoes
zucchini
red onion
pine nuts
basil
spinach
artichoke hearts
peppers
pineapple
eggplant
tapenade
olive oil
oregano...
The best vegan cheese alternative can be found here. My eight year old loves this cheese!
http://www.imearthkind.com/
This is a truly vegan cheese alternative. Most of the stuff in stores still contains dairy products. (Read the labels)
Vegan Corn and Carrot Chowder
The sweetness of corn and carrot with nutty, sauteed onion and garlic
corn oil
1 yellow onion
5 cloves garlic
1 can corn
1 can creamed corn
5 chopped carrots
mince onion and saute in minimal corn oil, on medium heat, until translucent
mince or crush garlic and saute with the onions for 2 minutes
Add corn and carrots and bring to a simmer.
The soup is ready to serve when the carrots become tender
options: add heat with salsa or top with crushed tortilla chips.
corn oil
1 yellow onion
5 cloves garlic
1 can corn
1 can creamed corn
5 chopped carrots
mince onion and saute in minimal corn oil, on medium heat, until translucent
mince or crush garlic and saute with the onions for 2 minutes
Add corn and carrots and bring to a simmer.
The soup is ready to serve when the carrots become tender
options: add heat with salsa or top with crushed tortilla chips.
Vegan Mexican Bean Dip
corn oil 4 Tbsp +
lime juice 1/4 cup+
garlic cloves 4
chili powder to taste
pinch of salt
1 can kidney beans (or garbanzo, black etc.)
Process garlic with corn oil and lime juice until liquid
Add in chili powder and salt
Rinse canned beans in a collander
Add beans to the liquid in the food processor
As you process the beans add small amounts of oil and lime juice
This dip should be thick, not runny and blended long enough to be smooth
Serve with corn chips, spread on quesadillas, add to veggie sandwiches...
lime juice 1/4 cup+
garlic cloves 4
chili powder to taste
pinch of salt
1 can kidney beans (or garbanzo, black etc.)
Process garlic with corn oil and lime juice until liquid
Add in chili powder and salt
Rinse canned beans in a collander
Add beans to the liquid in the food processor
As you process the beans add small amounts of oil and lime juice
This dip should be thick, not runny and blended long enough to be smooth
Serve with corn chips, spread on quesadillas, add to veggie sandwiches...
Vegan Taco Salad
One of the first challenges as a vegan was preparing my favorite foods in a new way. Taco salad has always been a favorite of mine but I used to prepare it with cheese and sour cream; 2 items that are animal products which I no longer eat.
Skinny Bitch was my inspiration in becoming vegan. The authors emphasize replacing items as opposed to just eliminating them.
So I eliminated the sour cream and replaced it with guacamole. I replaced the cheese with sesame seeds. I also created a lime, garlic and cilantro dressing.
The rest stayed the same; black beans, corn, red bell pepper, tortilla chips and salsa. I decided to add in broccoli and carrots for sweetness, color, vitamins, minerals and crunch.
I very satisfying meal.
Skinny Bitch was my inspiration in becoming vegan. The authors emphasize replacing items as opposed to just eliminating them.
So I eliminated the sour cream and replaced it with guacamole. I replaced the cheese with sesame seeds. I also created a lime, garlic and cilantro dressing.
The rest stayed the same; black beans, corn, red bell pepper, tortilla chips and salsa. I decided to add in broccoli and carrots for sweetness, color, vitamins, minerals and crunch.
I very satisfying meal.
After a Month
Becoming a vegan was the easiest transition I have ever made.
I never planned it. All I wanted was to be skinny.
I checked out many diet books including Skinny Bitch. I changed in a moment.
I do not suffer for it it all. No meat, dairy or any other animal products.
The same week my daughter came home with the USDA food pyramid and it was so clear to me that my education had enforced a particular way of looking at food.
Crazy, you say? No meat? No cheese? Where do you get calcium? Where do you get protein?
Well my friends, all you need exists in the plant world.
I never planned it. All I wanted was to be skinny.
I checked out many diet books including Skinny Bitch. I changed in a moment.
I do not suffer for it it all. No meat, dairy or any other animal products.
The same week my daughter came home with the USDA food pyramid and it was so clear to me that my education had enforced a particular way of looking at food.
Crazy, you say? No meat? No cheese? Where do you get calcium? Where do you get protein?
Well my friends, all you need exists in the plant world.
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