Vegetarian Underground

Tarragon Cauliflower Salad

2013-05-17T13:30:00.001-07:00

The trick to a good cauliflower salad is to cut the cauliflower in petite and neat little florets. This salad is great for a holiday or get-together meal and can be made the day before.

Serves 4-5.

Ingredients:

1 small head cauliflower, cut in small florets
1 medium carrot, peeled and finely sliced
1-2 celery ribs, finely sliced
2 green onions, thinly sliced
1/4 c sliced Kalamata olives
1/4 c chopped dill pickle
2 sprigs of tarragon leaves (or 1/2 tsp dry tarragon)

Dressing:

1/4 c salad oil
1/4 c white distilled vinegar
1 Tbsp sugar
3/4 tsp sea salt
1/4 tsp pepper
1/4 tsp garlic powder

Directions:

In a large bowl, toss together cauliflower, carrot, celery, green onions, olives and dill pickles. Pick the leaves off the sprigs of tarragon and add them to the bowl.
In a small bowl, whisk together the dressing ingredients until well-blended. Pour over salad and toss. Cover and refrigerate for at least 2 hours for best flavor.

Pumpkin Cornbread Muffins

2013-05-15T10:48:00.000-07:00

This is an easy way to make something special from an everyday cornbread mix and some canned pumpkin. These are hearty, require no eggs, and are great for breakfast or in a lunchbox.

Makes 12 large muffins.

Ingredients:

1-15 oz box cornbread mix
2/3 c raw sugar
1/2 c golden raisins
1/4 tsp cinnamon
1/8 tsp cloves
1/8 tsp nutmeg
1 c canned pumpkin
1 c plain yogurt
2/3 c water

Directions:

Preheat the oven to 425 degrees F and generously butter a standard size (1/2 cup capacity each) 12-muffin tin.
In a large bowl, blend together the cornbread mix, raw sugar, raisins, cinnamon, cloves and nutmeg.
Stir in the pumpkin, yogurt and water, just until no dry ingredients show.
Fill the muffin cups all the way to the top and bake 20-25 minutes, or until browning around the edges and firm in the center. Cool on a rack. Serve with honey butter for a special treat.

Oyster Mushroom Scallops with Baby Bok Choy

2013-05-13T14:19:00.000-07:00

The King Oyster Mushrooms, as seasoned in this Grace Carrin recipe, taste very much like sea scallops. Check out the Grace Carrin facebook page for more great vegan tips and links.

Serves 2-3.

Ingredients:

1 Tbsp butter
1 Tbsp vegetable oil
6 oz king oyster mushrooms, cut into discs
1/8 tsp garlic powder
1/4 tsp dulse granules (or to taste)
1/4 c water
3 baby bok choy heads, pulled apart
1 Tbsp classic stir fry sauce

Directions:

In a large skillet over medium low heat, melt the butter in the oil. Add the oyster mushroom discs and saute them about 5 minutes. Remove with a slotted spoon to a holding bowl. Sprinkle with garlic powder and dulse; toss well, and cover to keep warm.
In the same skillet, using the residual oil, add the water and baby bok choy. Cover and cook about 7 minutes, or until tender. Place in center of platter. Surround with oyster mushrooms. Sprinkle or spoon stir fry sauce on the bok choy. Serve hot.

Creole Red Pepper Potato Casserole

2013-05-10T14:31:00.001-07:00

When you have an abundance of red bell peppers, this casserole recipe will put them to good use. We used Tony Chachere's Creole seasoning, but Zatarain's or any good brand will do.

Serves 6.

Ingredients:

2 Tbsp olive oil
5 medium potatoes, peeled and diced (1/2 inch)
2 tsp Creole seasoning (divided use)
1 medium onion, roughly chopped
5 medium red sweet bell peppers, diced (1/2 inch)
1-15 oz can whole plum tomatoes
6 oz or 6 slices whole grain bread, finely crumbed
2 Tbsp butter, melted

Directions:

In large skillet over medium heat, warm the olive oil and add the potatoes, sprinkling them with 1 teaspoon of the Creole seasoning. Fry for 10 minutes, turning twice. Remove with a slotted spatula or spoon and place potatoes in a 13 x 9 inch baking dish. Smooth into an even layer.
Into the same skillet with the residual oil, place the onions and red sweet peppers. Sprinkle with 1/2 teaspoon Creole seasoning. Fry over medium heat for 10 minutes, stirring a few times. Spoon the pepper mixture evenly over the potatoes in the baking dish.
Preheat the oven to 375 degrees F.
Break or cut the canned tomatoes into bits. Pour them, with their tomato juice, evenly over the casserole.
Combine the fresh bread crumbs with the melted butter and remaining 1/2 teaspoon of Creole seasoning. Sprinkle the bread crumb mixture evenly on top of the casserole. Bake 30 minutes. Serve hot with a green salad.

Tofu Breakfast Burritos

2013-05-08T20:28:00.000-07:00

You will enjoy this simple breakfast, especially with our Easy Homemade Flour Tortillas!

Makes 4 large burritos.

Ingredients:

2 c (or 1-15 oz can) drained pinto beans, reserving liquid
4 large flour tortillas

"Scrambled Eggs:"

1-15 oz pkg extra firm tofu
1 tsp nutritional yeast
1/2 tsp turmeric
1/2 tsp mustard powder
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 tsp onion powder
1 Tbsp vegetable oil

Directions:

In a small saucepan over low heat, warm the beans in a couple tablespoons of the reserved bean liquid (or water).
Warm the tortillas by heating them in a large skillet, removing to a holding plate, and covering tightly.
Crumble the tofu into a bowl, breaking into pieces that resemble scrambled eggs.
To the crumbled tofu, add nutritional yeast, turmeric, mustard powder, salt, pepper, garlic powder and onion powder. Blend well.
Heat oil in a large skillet over medium heat. Saute the flavored tofu in the oil until it’s heated through and brightens in color.
Spoon a half-cup of beans on each tortilla, followed by one-fourth of the tofu scramble. Serve hot with salsa, cilantro, and/or cheese.

Easy Homemade Flour Tortillas

2013-05-06T12:20:00.000-07:00

If you have run out of tortillas, or just want extra good, restaurant quality tortillas for your vegetarian meals, try this simple recipe. They are especially good in our Breakfast Burrito recipe!

Makes 8 large tortillas

Ingredients:

3 c all purpose flour
1 tsp salt
1/3 c grapeseed oil or other good vegetable oil
1 c warm water

Directions:

In a large bowl, combine the flour, salt, grapeseed oil, and warm water until it forms a dough. (Add a bit more warm water if needed.) Knead one minute or until smooth and pliable.
Divide dough into 8 even dough balls. Using a rolling pin, roll each dough ball on a clean smooth, unfloured surface. The tortillas should be thin and large.
Heat a large, dry skillet or griddle over medium heat. Cook the tortillas one at a time, until there are little brown specks on both sides of each. Stack on a plate and use in your favorite recipes. Once cool, cover unused tortillas tightly, and when needed reheat briefly in a dry skillet.

Fried Baloney Casserole (Vegetarian)

2013-05-03T15:53:00.003-07:00

Use store-bought veggie baloney or better yet, try our recipe for homemade bologna. Either way, this easy recipe makes a savory and hearty meal.

Serves 2-3.

Ingredients:

2 Tbsp butter
1 c vegetarian baloney, cubed or chopped
1 small onion, chopped
1 medium potato, peeled and sliced 1/4" thick
1 large carrot, peeled and sliced 1/4" thick
1 c frozen peas
1-10 oz can condensed cream of mushroom or celery soup
3/4 c milk
1/2 tsp summer savory or sage
1/2 c cheddar cheese, shredded

Directions:

In a medium skillet on medium heat, melt the butter and fry the baloney and onions until lightly browned.
Preheat the oven to 375 degrees F and place baloney mixture, potatoes, carrots, and peas in an 8 x 8 inch baking dish.
In a small saucepan over low heat, mix condensed soup, milk, and summer savory. Bring to boil; stir in cheese and remove from heat. Pour evenly over the casserole.
Bake 30 minutes or until the potatoes and carrots are fork tender. Garnish with parsley, cilantro or sliced green onions if desired. Serve hot.

Vegetarian Bologna

2013-05-01T09:57:00.001-07:00

This recipe is easy to make from 100% wheat protein (High Gluten Flour or Vital Wheat Gluten). It's great in sandwiches, julienned with vegetable sticks, or in Fried Bologna Casserole.

Makes 1-20 ounce bologna roll.

Ingredients:

1 c water
2 tsp Liquid Smoke
2 Tbsp olive oil
1 1/2 c vital wheat gluten
1/4 c nutritional yeast
2 Tbsp brown sugar, packed
1 Tbsp garlic powder
1 Tbsp onion powder
1 tsp salt
1/2 tsp coarse black pepper
1/4 tsp ground coriander
1/8 tsp ground mace
1/8 tsp ground cloves

Directions:

Preheat oven to 325 degrees F.
In a small bowl, mix together the water, Liqud Smoke, and olive oil.
In a large bowl, blend the vital wheat gluten, nutritional yeast, brown sugar, garlic powder, onion powder, salt, pepper, coriander, mace, and cloves.
Add the wet ingredients to the dry ingredients. Stir until thick; then use clean hands to knead for a minute or two, adding more water or flour as needed.
Form into a 6 inch long roll. Wrap in foil and twist at the ends.
Bake directly on oven rack for 75 minutes, turning once half-way through. Remove and cool. Slice or dice as needed.

Honey Miso Dressing

2013-04-29T14:02:00.000-07:00

This salad dressing is loaded with protein from soybean paste, also called white miso. We used Shiro Soybean Paste which is non-genetically modified and organic.

Makes about 1/2 cup.

Ingredients:

2 Tbsp miso
2 Tbsp mayonnaise, dairy or vegan
1 Tbsp honey or agave nectar
1 Tbsp tomato paste
1/4 tsp celery seed

Directions:

In a small bowl or bottle, blend together all ingredients until very smooth.
Serve over a green salad, spread on sandwiches, or use as a dip with vegetables. Refrigerate unused portion.

Vegetarian Chicken Noodle Soup with Wheat Protein

2013-04-26T13:32:00.000-07:00

Here is a very easy, very delicious Vegetarian Chicken Noodle Soup using light Gluten Shreds, which are 100% wheat protein. For another version using soy protein click here.

Serves 2-3.

Ingredients:

1/2 Tbsp olive oil
1/2 small onion, chopped
1 small clove garlic, minced
1 Tbsp chicken style vegetarian broth mix
1/2 tsp salt
3 1/2 c hot water
1/4 c frozen peas
3 oz wide egg noodles
1/2 c dry light gluten shreds

Directions:

In a medium saucepan over medium low heat, warm the oil and saute the onion for about 3 minutes. Add garlic and brown it.
Stir in the broth mix, salt, and water. Bring to boil and add peas. Bring back to a simmer.
Add the noodles and stir. Bring to simmer and cook until the noodles are tender. Stir in the gluten shreds and cook one more minute. Serve hot with a sprinkle of sliced green onions.

Mock Tuna Salad

2013-04-24T09:52:00.001-07:00

Thanks to contributor Grace Carrin, we have this tasty mock tuna recipe. Flavored with dulse, it truly has a seafood taste.

Makes about 2 cups of tuna salad.

Ingredients:

1/2 of 15 oz can chickpeas, rinsed and drained
1-14 oz can artichoke hearts in water (or 1 large fresh artichoke)*
1/2 tsp low sodium soy sauce
1/4 tsp lemon juice
1/2 Tbsp onion powder (or 1/2 small onion, chopped)
1/2 tsp rice vinegar, seasoned or plain
1/2 Tbsp celery seed (or 1/2 stalk of celery, chopped)
1 Tbsp nutritional yeast
mayonnaise to taste
1-3 tsp dulse granules or to taste

Directions:

In food processor, pulse chickpeas to a mealy consistency and put in a large bowl.
Drain and squeeze all water from the artichokes. Pulse in processor lightly to get tuna look. Add this to the chickpeas. (If using a fresh artichoke, see below.*)
Add soy sauce, lemon juice, onion powder, rice vinegar, celery seed, and nutritional yeast; blend well.
Stir in mayonnaise a little at a time until just right. Add dulse to taste. Blend well. Serve on toasted bread or crostini and top with sprouts, or mound on a lettuce and tomato salad and garnish with lemon slices.

*If Using Fresh Artichoke: Wash the artichoke carefully and shake upside down. Trim the stem and place the artichoke, stem side down, in a large pot with two inches of water. (The stem can be peeled and added to the pot.) Bring to boil over medium. Reduce heat, cover, and simmer 45 minutes. Allow to stand until the artichoke is cool enough to handle. Drain well and pull off each leaf one by one, scraping off the meaty bottom of each leaf and placing it in a bowl. Then use spoon to remove the thistley choke from the artichoke heart; discard choke. Cut up the artichoke heart and stem; add to bowl and proceed with recipe.

Twice Baked Potatoes

2013-04-22T11:39:00.002-07:00

By oiling the skins when you bake the potatoes for the first time, the moistness of the potatoes is retained. We cook two extra potatoes so the potatoes are cram-packed with filling.

Serves 4.

Ingredients:

6 medium potatoes
1-2 Tbsp olive oil
1/4 tsp coarse salt
6 Tbsp butter, dairy or vegan
6 Tbsp sour cream, dairy or vegan
1 Tbsp soy bacon bits
2 green onions, finely sliced
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp sea salt or to taste
1/8 tsp coarse black pepper
1/8 teaspoon hot paprika or cayenne

Directions:

Preheat the oven to 350 degrees F. Coat the potatoes with olive oil. Sprinkle with coarse salt and place on a baking sheet or pan. Bake for 1 hour or until cooked through. Allow potatoes to stand at least 15 minutes or until cool enough to handle.
Using a sharp knife, cut potatoes in half lengthwise and scoop out most of the insides from 4 of the potatoes, leaving a 1/4 inch thick shell. Use the remaining potatoes for extra potato pulp. Place all potato pulp in a large bowl. Mash with a potato masher. Add all the remaining ingredients, and mix well.
Fill potato shells with the mashed potato mixture, mounding them on top. Bake at 350 degrees F for 15 minutes. Remove from the oven and top with more sliced green onions and paprika. Serve hot.

Butternut Squash Bread

2013-04-17T09:03:00.000-07:00

This spicy quick-bread is moist, even without added butter or oil. The richness of sour cream and hint of orange make it a delightful snack, breakfast treat, or company offering.

Makes one large loaf.

Ingredients:

1 1/2 c all purpose flour
1 c miller's bran
1/2 c raw sugar
1 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp mace
1/2 tsp ginger
1/2 tsp sea salt
1 1/3 c cooked, pureed butternut squash
1 c sour cream
2 eggs, lightly beaten
1/2 c orange juice

Directions:

Preheat oven to 350 degrees F and butter an 8 x 5 inch loaf pan.
In a large bowl, whisk together the flour, wheat germ, raw sugar, baking soda, baking powder, cinnamon, mace, ginger, and salt.
In a medium bowl, beat together butternut squash puree, sour cream, eggs, and orange juice. Pour the liquid ingredients into the dry ones, and fold together, turning bowl and scraping sides, just until the mixture is combined.
into prepared pan and smooth top. Bake for 45 -50 minutes, or until a toothpick, inserted in center, comes out dry. Cool 15 minutes before turning out on a rack. Cool completely before slicing and serving.

Vegetarian Yankee Bean Soup

2013-04-15T13:03:00.000-07:00

Simmering beans and vegetables are wrapped in a soy-ham flavor. This soup is comforting on the coldest of days. Use pinto, great northern, navy or kidney beans in this recipe.

Serves 6-8.

Ingredients:

2 Tbsp olive oil
2 Tbsp margarine or butter
1 medium onion, finely chopped
1 medium bell pepper, finely chopped
2 stalks celery with leaves, finely chopped
1-10 oz can diced tomatoes with green chilies
1 large red potato, medium-diced
3 medium carrots, peeled and sliced
1 c frozen peas
1 c frozen green beans
4 c cooked beans (or 2-15 oz cans of beans)
4 c boiling water
1/4 c ham-flavored soy bits (or bacon-flavored)
1 1/2 tsp poultry seasoning
1/2 tsp sea salt
1 tsp Vegeta or 2 tsp vegetarian broth mix

Directions:

In a large heavy pot, heat the olive oil and margarine on a medium setting. Add the onion, bell pepper and celery. Saute 5 minutes.
Add the remaining ingredients; bring to a boil. Reduce heat to low, partially cover, and simmer 30 minutes. Serve hot.

Hungarian Cucumber Salad

2013-04-12T14:12:00.000-07:00

This traditional Hungarian dish has a hint of fennel and Hungarian paprika. Make it a day ahead and it will only get better!

Makes about 3 cups of salad

Ingredients:

2 medium cucumbers, sliced or chopped
1 c onion, thinly sliced
1/2 c red bell pepper, sliced
1/4 c olive oil
1/4 c red wine vinegar
2 tsp lemon juice
1 1/2 tsp dry parsley
1 tsp dry mustard
1/2 tsp sugar
1/4 tsp ground fennel
1/4 tsp sea salt
1/8 tsp black pepper
pinch Hungarian paprika

Directions:

In a medium bowl, toss together the cucumbers, onion, and red bell pepper.
In a small bowl, whisk together the oil, vinegar, lemon juice, parsley, dry mustard, sugar, fennel, salt and pepper. Pour over the vegetables and toss well.
Cover and refrigerate 1-24 hours. Serve with a sprinkling of Hungarian paprika.

Chickpea Pan Bread (Gluten Free)

2013-04-10T13:39:00.000-07:00

Here is a rustic pan bread that is gluten-free. Made with chickpea (garbanzo bean) flour and slow-baked, the flavors of olive oil, rosemary and onion make this a gourmet treat!

Makes 8 wedge-shaped slices

Ingredients:

2 c besan (chickpea flour)
4 tsp active dry yeast
2 tsp sea salt
3 c warm water (110-110 degrees F)
4 Tbsp extra-virgin olive oil (divided use)
1 large onion, cut in 1/4 inch half-circles
1 Tbsp fresh rosemary, chopped
1 tsp small capers, chopped (optional)

Directions:

In a large bowl, mix besan, yeast and salt. Add warm water and mix well. Cover and place in a warm place to rise for about 80 minutes.
Beat air bubbles out of batter, cover, and let rise an additional 40 minutes.
Preheat oven to 400 degrees F.
When second rise is about 12 minutes from completed, place a 12-inch cast iron skillet (or other similar heat proof skillet) over a medium low flame; warm 3 tablespoons of the olive oil. Saute onions for about 10 minutes, or until translucent. Remove skillet from burner and evenly disperse onions in skillet. Sprinkle rosemary and capers over the top.
Pour batter evenly over the onion mixture in the skillet. Place in the center of the oven and bake 1 minute. Reduce temperature to 350 degrees F. Bake 40 minutes more.
Briefly remove skillet from oven and brush with remaining tablespoon of olive oil. Turn pan, return to oven, and bake 20 more minutes.
Allow to stand for a minute, then run a metal spatula around the edges and underneath. Carefully transfer to a large plate by flipping, getting help if needed as the pan is hot and heavy! Flip again, onto a second large plate, in order to have the right-side up. Best served immediately.

Easy Banana Fried Cakes

2013-04-09T11:52:00.000-07:00

This easy recipe makes good use of very ripe bananas. The fried cakes need no added sugar, but you may sprinkle them with sugar or coconut for an extra treat.

Makes 16 small fried cakes.

Ingredients

2 big ripe bananas
8 slices white soft bread
vegetable frying oil

Directions:

Cut each banana in (8) chunks, removing any too-soft parts. The chunks should be about 1" x 1/2" in size.
Trim crusts from bread and cut each slice in half from top to bottom. Place a tablespoon or two of water on a small plate and quickly dip one bread piece in the water; flip it over and quickly dip the other side. Repeat with remaining bread, adding a bit more water if needed.
Press the excess water out of each bread piece by placing it between your palms and pressing down.
Lay a banana chunk in the center of each bread piece and wrap the bread around, molding it until it completely encases the banana. Allow to stand for 5 minutes.
Heat 1/2 inch or more of oil in a wok, heavy pot, or skillet until it reaches about 365 degrees F.*
Fry the banana cakes a few at a time, turning carefully with a slotted spoon at least once. When they are light brown on all sides (this only takes a minute or two), remove to a towel lined plate to drain off excess oil.
Serve plain or sprinkle them with dessicated coconut, powdered sugar, cinnamon sugar, raw sugar, etc. Best served warm.

*If you do not have a thermometer, drop a 1 inch square of bread into the oil. If it takes 60 seconds to brown, then the oil is at 365.

Kabocha with Eggplant Stuffing

2013-04-05T13:14:00.000-07:00

The sweetness of Kabocha squash pairs nicely with the savory eggplant stuffing in this delicious dish.

Serves 4-6.

Ingredients:

1 medium Kabocha squash
dash salt
dash pepper

Eggplant Stuffing

1/4 c butter or margarine
1 c onion, chopped
1 c celery, chopped
2 cloves garlic, finely chopped
1/2 c parsley, chopped
1 medium globe eggplant, peeled and finely chopped
1/2 c whole wheat bread crumbs
1/2 tsp rubbed sage
1/4 tsp salt
1/8 tsp pepper

Directions:

Preheat oven to 400 degrees F. Cut Kabocha in half crosswise. Cut off protruding stem end without cutting through the squash. Scoop out seeds and membranes. Sprinkle with salt and pepper and place cut-side up in an oiled baking dish. Cover with foil and bake 35 minutes.
While Kabocha is baking, melt butter in a large skillet over medium heat. Stir in onion, celery, garlic, parsley and eggplant. Cover; cook 5-8 minutes. Remove from flame; stir in bread crumbs, sage, salt and pepper. (If too dry, stir in 1-4 tablespoons of water.) Set aside.
When Kabocha has cooked 35 minutes, remove briefly and mound each side with stuffing. Return to oven and bake uncovered 15 minutes, or until Kabocha is fork tender and stuffing is hot. Slice each half in 2-3 pieces and serve hot.

Anyway Vegan Patties

2013-04-03T11:36:00.001-07:00

Here is an easy vegan patty recipe submitted by Grace Carrin. These can be made in bulk and refrigerated for use throughout the week. Try them with one of Grace's tasty variations!*

Makes about 6 medium patties.

Ingredients:

1 Tbsp olive oil
1/4 c water
1 tsp 'The Vegg' egg yolk replacer
15 oz extra firm tofu, rinsed and patted dry
1/2 c whole wheat flour or all purpose flour
1 Tbsp nutritional yeast
1 tsp garlic powder
1 tsp onion powder
1 tsp sea salt
1/2 tsp pepper

Directions:

Preheat the oven to 350 degrees F, and use the tablespoon of oil to generously oil a baking sheet. Set aside.
Add the water to your food processor, sprinkle in 'The Vegg' egg yolk replacer, and pulse a few times until mostly blended.
If the brand of tofu you are using is excessively wet, squeeze out as much water as possible while breaking it up; add to the food processor. Add all of the remaining ingredients. Process just until smooth and everything adheres together easily like a pasty dough.
Divide mixture in 6 and flatten each into a patty shape. Place on the prepared baking sheet.
Bake 15 minutes, turn the patties over, and bake another 10-15 minutes or until browned and firm. (If a still browner color is desired, place under the broiler for a minute or two on each side.)

*Variations:

Club Sandwich: Add Jersey tomatoes and faux bacon bits, mayo and lettuce.
Vegan Turkey Burger: Add mayo, cranberry sauce and alfalfa sprouts and serve on a D'Italiano Kaiser roll or similar.
Vegan Fish Sandwich: Add Dulse, homemade vegan tartar sauce and serve on a soft Kaiser roll.
Vegan Mushroom Burger: Add sauteed sliced fresh mushrooms and onions, vegan Swiss cheese, mayo and ketchup.

Sweet and Sour Veggie Dog Strips

2013-04-01T13:37:00.000-07:00

Veggie Dogs can be an element in an elegant dish like this, if they are cut in an appealing manner. We used vegan Cedar Lake Deli-Franks which you can purchase inexpensively online at Wholesome-Essential.com and store in your cupboard.

Serves 3-4.

Ingredients:

10 oz canned pineapple chunks with liquid
1/2 c water
2 Tbsp cider vinegar
1 Tbsp soy sauce
2 Tbsp brown sugar, firmly packed
1/4 tsp sea salt
6-8 veggie dogs
2 Tbsp olive oil
1 Tbsp cornstarch mixed in 1 Tbsp water
1 small onion, thinly sliced
1 bell pepper, cut into thin strips
2-3 c cooked brown rice

Directions:

Drain pineapple, reserving juice. In small bowl, mix juice, water, vinegar, soy sauce, brown sugar and salt. Set aside.
Cut 1 veggie dog in half crosswise, forming 2 long portions. Cut each portion in half lengthwise and in halves lengthwise again. Repeat with remaining veggie dogs.
In a large skillet over medium heat, warm the olive oil. Saute the veggie dog strips until well browned, or about 4-5 minutes.
Remove the veggie dog strips to a holding plate, leaving the remaining oil in the skillet. Add the juice mixture; bring to simmering.
Add the well-stirred, dissolved cornstarch slurry and whisk briskly until smooth and thickened.
Add back the veggie dogs, the pineapple chunks, onion, and bell pepper. Bring back to simmering. Reduce heat to low, cover, and simmer 12 minutes. Serve over the brown rice.

Chocolate Orange Cookies (Gluten Free)

2013-03-26T16:52:00.000-07:00

These scrumptious cookies are like little brownies in texture, and will satisfy any sweet tooth. Use Bell Plantation PB2 Powdered Peanut Flour, a de-fatted peanut flour product, for best results.

Makes about 2 dozen cookies.

Ingredients:

2/3 c unsalted butter
1/2 c granulated sugar
2 Tbsp brown sugar, packed
1 tsp pure orange extract
1 c PB2 powdered peanut butter (plain, not chocolate)
1/2 c unsweetened cocoa powder
1/4 tsp sea salt
1/2 tsp baking soda
3-5 Tbsp low fat buttermilk

Directions:

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
Using an electric mixer, beat the butter, sugar, brown sugar and orange extract until light and fluffy. (Mixer will no longer be needed.)
In a separate bowl, blend the PB2, cocoa powder, salt, and baking soda. Add these dry ingredients to the butter mixture, gradually beating them in by hand.
Add just enough of the buttermilk as is needed to make a slightly sticky cookie dough. Roll tablespoon-sized balls of dough between your hands. Place them on the prepared baking sheet 2 inches apart. (One inch is OK, but they will touch).
Bake for about 7-8 minutes. ( Cookies should be cracked on top, but will remain soft and will indent if pressed.) Leave undisturbed 5 minutes before carefully transferring to rack to fully cool.

Soy Curl Cacciatore

2013-03-25T12:15:00.000-07:00

Butler Soy Curls are the latest vegan sensation, and for good reason. They are a delicious meat substitute with the texture of tender chicken. Here is an easy cacciatore that can be served with pasta, or simply with a side of peas or green beans.

Serves 2-3.

Ingredients

1 c soy curls
1 c warm water
1 Tbsp olive oil
1 medium onion, sliced in medium half-circles
2 medium carrots, peeled and thinly sliced
2 cloves garlic, minced
1/2 tsp basil
1/2 tsp oregano
1/2 tsp sea salt
1/4 tsp pepper
1 c canned tomato sauce
1 c vegetable broth or water
1/2 c minced fresh parsley
2 Tbsp brown sugar, firmly packed

Directions:

Soak soy curls in the water for 10 minutes. Drain and squeeze dry. Set aside.
In medium heavy pot, warm oil over medium heat. Add onions and carrots and saute 5 minutes. Add soy curls, garlic, basil, oregano, salt and pepper; saute another 2 minutes.
Add tomato sauce, broth, parsley and brown sugar. Bring to a simmer. Reduce heat to low, partially cover, and simmer 15 minutes. Serve hot.

Pumpkin Mashed Potatoes

2013-03-22T12:05:00.000-07:00

Lower the calories and vary the flavor of your mashed potatoes with this simple recipe!

Serves 4.

Ingredients:

2 medium potatoes, peeled and cut in eighths
1/2 c vegan or dairy milk
1 Tbsp vegan or dairy butter
1 c pumpkin puree
1/4 tsp sea salt
1/8 tsp pepper
1/8 tsp nutmeg

Directions:

Place the potatoes in a medium saucepan and cover with salted water. Bring to a boil over medium heat. Reduce heat and simmer 15 minutes.
While the potatoes are simmering, blend the remaining ingredients in a small saucepan and warm over low heat. Cover and keep warm.
Once the potatoes are tender, drain and return to pot. Mash with a potato ricer until smooth.
Add the warm pumpkin mixture and stir until well-incorporated. Serve hot with extra butter.

Mushroom TVP Burgers

2013-03-20T12:04:00.001-07:00

Here are some versatile mushroom burgers that can be served with teriyaki sauce, barbecue sauce, brown gravy or on buns with ketchup and mustard. Baked, not fried!

Makes 8 large burgers.

Ingredients:

1 c TVP (textured soy protein) granules
1 c boiling water
2 Tbsp vegan Worcestershire sauce
1 Tbsp olive oil
1 c parsley, finely chopped
4 c finely chopped mushrooms (about 12 ounces)
1/2 c all purpose flour
1 Tbsp paprika
1 tsp thyme or sage
1/2 tsp sea salt
1/4 tsp pepper

Directions:

Stir together the TVP, boiling water, and Worcestershire sauce. Allow to stand 5 minutes.
Preheat oven to 350 degrees F and oil a large baking sheet with the tablespoon of olive oil.
In a large bowl, blend together the TVP mixture, parsley, mushrooms, flour, paprika, thyme, salt and pepper. Knead for about a minute until the mixture adheres together.
Divide mixture into 8 and form each portion into a large burger shape. Place on the oiled baking sheet, evenly spaced apart.
Bake 15 minutes. Flip each burger over, and bake another 15 minutes. Serve on buns or as a main entree with potatoes or rice.

Canary Bean Coconut Curry

2013-03-18T12:40:00.000-07:00

Canary beans have many names: Peruvano beans, Mayocoba beans, or Mexican yellow beans. They are a perfect choice for this vegan curry due to their creaminess.

Serves 6.

Ingredients:

2 tsp vegan butter
2 tsp vegetable oil
1 large onion, chopped
2 garlic cloves, minced
1 Tbsp curry powder
1 tsp ground or crushed coriander seeds
3 c canary beans, cooked and drained
1-14 oz can diced tomatoes with chilies, undrained
1-13 oz can coconut milk
1 tsp lime zest, grated
2 Tbsp fresh lime juice
1 tsp sea salt

Directions:

In a large heavy pot over medium low heat, melt the butter in the oil. Saute the onions about 5 minutes; add garlic, curry powder and ground coriander powder; saute another 30 seconds.
Stir in beans, diced tomatoes, coconut milk, lime zest, lime juice, and salt. Bring to a boil; reduce heat, and simmer 10 minutes. Serve over rice, and sprinkle with chopped green onion and cilantro if desired.