Month: February 2017

Asparagus with Vegan Hollandaise



Ingredients

  • 2 T lemon juice
  • 1T nutritional yeast
  • 1/2t salt
  • 1/8t cayenne pepper
  • 1/8t turmeric
  • 2T corn oil
  • 2 lb asparagus, trimmed

Directions

Heat tofu on plate in microwave 30-45 seconds, or until warmed through. Transfer to food processor, and puree until smooth. Add lemon juice, nutritional yeast, salt, cayenne, and turmeric; pulse until well combined. With food processor running, add oil in steady stream to finish sauce.

Steam asparagus 2 minutes, or until crisp tender. Drain, and serve with sauce.


Romesco Sauce



Prep Time: 20 minutes

Cook Time: 20 minutes

Makes about 1 1/2 cups


Ingredients

  • 3 tomatoes
  • 2 red peppers
  • 5 cloves garlic
  • 2 small dried chilies, such as arbols
  • 1/2 c blanched almonds (whole or slivered)
  • 4 T olive oil
  • 1/3 c vegetable broth
  • 3 T dry white wine
  • 1/2 t salt
  • 1 T red wine vinegar

Directions

Peel and chop tomatoes and set aside.

Roast and peel peppers using either stove top or broiler method. Set peppers aside.

Chop garlic and set aside.

Remove stems and seeds from chilies and set aside.

Heat a medium saucepan over medium-high heat. Toast almonds, stirring constantly, until starting to brown, about 3 minutes. Transfer toasted almonds to a bowl or plate and set aside.

Return pan to heat and add oil. When oil is hot add half of the chopped garlic. Cook, stirring, until fragrant, about 1 minute. Add tomatoes, peppers, chilies, broth, wine, and salt. Cook, stirring occasionally, until flavors and blended and vegetables are all very soft, about 20 minutes.

Whirl tomato-pepper mixture, almonds, remaining garlic, and vinegar in a blender until extremely smooth – let the blender run at least 2 minutes. Serve warm or at room temperature on fish, shellfish, chicken, or vegetables. Romesco Sauce also makes a delicious dip for veggies or crackers.


Nutritional Yeast Gravy



Ingredients

  • 1/3 c unbleached white flour
  • 1/3 c nutritional yeast
  • 2 T non-dairy margarine or corn oil
  • 2 c water (or stock, bouillon, or mushroom water)
  • 1 T soy sauce
  • 1/4 t sea salt (omit if using broth)
  • 1/8 t black pepper

Directions

Toast the flour over medium low heat until it starts to smell “toasty.” Stir in the yeast. Add the margarine or oil and cook for a few minutes until it is bubbly. Add the water and cool, whisking until it thickens and bubbles. Add the soy sauce, salt, and pepper.

Elise’s Super Duper Peanut Sauce



4 servings.

Ingredients

  • 1 T brown sugar (or similar amount of something else similarly sweet if you prefer)
  • 2 T cilantro, chopped (1 t coriander if you must)
  • 2 teaspoons hot chili sauce (or chili oil)
  • 3 T soy sauce
  • 1/3 c (or more) peanut butter
  • 1/2 c rice (wine) vinegar
  • 2 cloves garlic, minced
  • some warm/hot water (maybe 1/4 cup)

Directions

  • Sauté garlic (or don’t).
  • Mix everything together in a saucepan and whisk on medium-low heat, until it begins to simmer.
  • Lower heat and whisk regularly, until sauce thickens (kinda like cornstarch – it will thicken relatively suddenly).
  • Slowly add water as needed to reach desired consistency.
  • Remove from heat and serve hot, or chill for cold dishes.

Hot & Sour Sauce!



Ingredients

  • 2T sugar
  • 2t chili paste
  • 1/2c soy sauce
  • 1/4c cider or white vinegar
  • 4t corn starch
  • 1/4c grated ginger root

Directions

  • Mix all together in a small pot.
  • Heat to a simmer.
  • Serve!

Honey Orange Sauce



Ingredients

  • 1/2 c orange juice
  • 1/4 c tamari
  • 1 T ginger
  • 3 garlic cloves
  • 2 T honey
  • 2 t sesame oil
  • 2 T cornstarch

Directions

  • Mix all together in a small pot.
  • Heat to a simmer.
  • Serve!

Vegan Turkey Style Deli Slices



Ingredients

  • 100g (1/2c) canned white canellini beans, drained and rinsed
  • 1T olive oil
  • 1c water
  • 2T soy sauce
  • 1/2t vegan Worcester sauce
  • 3T nutritional yeast
  • 1t onion powder
  • 1/4t smoked sea salt
  • 1/2t dried sage
  • 1/2t dried thyme
  • 1 1/2c vital wheat gluten

Directions

I prefer to do all of this in a mortar and pestle but you could use a food processor if you prefer or even by hand. In a mortar and pestle add the nutritional yeast flakes, onion powder, salt, sage, and thyme, and grind until the yeast flakes are like a powder and the herds get crushed. Remove and set aside. Add the beans to the mortar and pestle and mash until really creamy. Transfer to a large bowl.

Mix together the water, olive oil, soy, and Worcester sauce in a pyrex measuring jug then whisk in the yeast and seasonings. Pour a little over the beans and whisk to incorporate, slowly add the rest of the liquid whisking all the while until mixed. Add the wheat gluten and mix well until it comes together. Sprinkle some more wheat gluten onto a surface and knead a few times until you have a large, wide oval loaf. I probably kneaded in a couple tablespoons more gluten here but the load will be on the wet side. That’s good as you won’t end up with dry deli slices, although it is probably the reason for the holes in the end product there. Still, I wouldn’t change a thing here as the taste and texture was lovely!

Wrap the load up in foil, sealing the edges well and steam for 1 hour. Do check the water levels now and again as it can easily boil dry!

Preheat the oven to 360 when there is about 15 minutes left of steaming. Place the foil wrapped loaf directly in the oven and bake for 30 minutes. Remove and let cool then it’s ready to be sliced thin for sandwiches.


TVP Sloppy Joes



Ingredients

  • 2-3T olive oil
  • 1 onion, diced
  • 1 green or red bell pepper, diced
  • 1 1/2c veggie broth
  • 2 1/2c tomato sauce
  • 1T chili powder
  • 1T soy sauce
  • dash hot sauce or Tabasco sauce (optional)
  • 1T sugar
  • 1 1/2c TVP
  • salt and pepper to taste

Directions

In a large skillet, sauté the onion and peppers in olive oil for 3-5 minutes, or until onions are soft. Reduce heat to medium low and add the remaining ingredients and stir well to combine. Allow to simmer for at least 15 more minutes. Spoon onto 5-6 hamburger buns and serve hot.

Tempeh Reubens with Vegan Thousand Island Dressing



Ingredients

  • 1/4 c Braggs liquid aminos
  • 1 small onions
  • 2 garlic cloves, peeled
  • 1 bay leaves
  • 2 c water
  • 8 ounces five grain tempeh, sliced
  • 16 slices rye bread
  • 5 ounces vegan Monterrey jack cheese
  • 2 c sauerkraut
  • Thousand Island Dressing
  • 1/4 c vegan mayonnaise
  • 3 T relish
  • 2 T ketchup

Directions

Combine first five ingredients [to water] over medium heat then add tempeh and bring to simmer. Reduce heat to medium low and simmer 20 minutes. Remove heat, cover and let cool. Make the Dressing by combining ingredients. Toast half the bread. Drain tempeh and remove all but tempeh slices. Place 3 slices of tempeh on slice of untoasted bread. Top with cheese. Broil or toast 3 to 5 minutes. Cheese should melt. Top with 1/4 cup of kraut on each ‘sandwich’. Spread set aside bread with dressing. Top sandwiches. Slice in half on diagonal.

Serve with a LARGE deli pickle sliced in quarters lengthwise and some chips.


Lentil Sloppy Joes



Makes 4 cups

Ingredients

  • 1c dried brown or green lentils
  • 1 1/2c veggie broth
  • 1 15oz can diced tomatoes
  • 1/4c +1T tomato paste
  • 1 onion, chopped fine
  • 1/2 red or green bell pepper, chopped fine
  • 1T apple cider vinegar
  • 1T minced garlic
  • 1 1/2t oregano
  • 1 1/2t smoked paprika
  • 2t dried parsley
  • 1T chili powder
  • 1t kosher salt
  • freshly ground black pepper
  • cayenne pepper to taste

Directions

Stir all ingredients together right in the slow cooker. Cover and cook on high for 3-4 hours or on low for 7-8 hours. Check for consistency, it might be necessary to take the lid off for the last 30 minutes or so.