Author: joseph

No-fu Love Loaf



Ingredients

    1/2c brown (green) lentils 1c vegetable stock 1/3c water 1 dried bay leaf 3/4c bulgur (toasted cracked wheat) (or steel cut oats) 1c water, boiled 1/4c ketchup 1c rolled or quick oats 3T tamari 2T nutritional yeast 2T ground white chia (or flax meal) 2T Worcestershire sauce 2T tahini or sunflower seed butter 2t blackstrap molasses 1/4t dried thyme 1/4-1/2t dried oregano 1t dried basil 1/8t ground fennel (optional) freshly ground pepper to taste
  1. Topping:

    2. 3/4t ketchup 1t Worcestershire sauce


Directions

Combine the lentils, stock, 1/3c water, and bay leaf in saucepan. Bring to a boil, then lower heat to medium-low, cover, and cook for 25 to 30 minutes, until just about tender. Once done, add the bulgur and boiling water, cover, and cook on medium-low heat for another 8-9 minutes.

Meanwhile, preheat oven to 375. Lightly oil a loaf pan and line the bottom of the pan with a strip of parchment paper to cover (place it in to protrude along the short ends of the pan; this helps for easier removal of the veggie loaf from the pan). Combine the topping ingredients in a small bowl.

Once the bulgur is cooked, remove the bay leaf and add all the remaining ingredients (except topping). Stir very well. Transfer the mixture to prepared pan and pack it in. Spread the topping mixture over the top.

Cover the dish with aluminum foil and bake for 25 to 28 minutes. Remove the foil and bake for another 7 to 8 minutes. Remove from the oven and let stand for 10 to 15 minutes or so, before cutting to slice and serve. Serves 5-6.


Fresh Mushroom Ceviche



Makes 5 cups

Ingredients

  • 1/2 lb shimeji mushrooms, ends trimmed and separated
  • 1/2 lb king trumpet mushrooms, ends trimmed, halved lengthwise and thinly sliced
  • 2 tomatoes, diced small
  • 1/2 red onion, diced small
  • 2 cloves garlic, minced
  • 1/4 c cilantro, chopped
  • 1/2 c fresh lime juice
  • 2 t salt
  • 2 serrano peppers, minced (optional)
  • 1 avocado, sliced (optional), to serve
  • tortilla chips, to serve

Directions


In a large bowl, add shimeji, king trumpet, tomatoes, onion, garlic,
cilantro, lime juice, salt, and peppers, tossing well to combine.

Refrigerate for at least 2 hours or overnight. Serve chilled or at room
temperature with avocado and tortilla chips.


Ethiopian Seitan and Peppers



Ingredients

  • Puree (pretty dry, you might want to double):
  • 6 serrano chilies, seeded and coarsely chopped
  • 1 T fresh ginger, chopped
  • 2 cloves garlic, crushed
  • 1 t ground cumin
  • 1/4 t ground cardamom
  • 1/4 t ground turmeric
  • 1/4 t ground cloves
  • 1/4 t ground cinnamon
  • 1/2 c red wine
  • 3 T olive oil

Directions

  1. To Prepare the Seitan and Peppers:

    2. 2 lbs homemade seitan (see doubled Veganomicon recipe) cut into 2 x 1/2″ strips

    2 green bell peppers, seeded and cut into 1″ strips

  2. Cooking

    3. Preheat oven to 400 degrees. Place all the puree ingredients in a blender and puree until relatively smooth. Place the seitan strips and peppers in a 9 x 13 (preferably glass) baking dish; smother with the puree. Cover with foil and bake for 20 minutes. Remove the foil, flip the seitan and peppers, and cook for 20 more minutes. Serve with rice and vegetables.


Baked Tofu Bites



Ingredients

  • 1 (16 oz) package extra firm tofu
  • 1/4c soy sauce
  • 2T maple syrup
  • 2T ketchup
  • 1T vinegar
  • 1 dash hot sauce
  • 1T sesame seeds
  • 1/4t garlic powder
  • 1/4t ground black pepper
  • 1t liquid smoke flavoring

Directions

Preheat oven to 375. Lightly spray a non stick baking sheet with oil. Slice tofu into 1/2inch slices, and gently press excess water out of tofu. Cut sliced tofu into 1/2inch cubes. In a bowl, stir together the soy sauce, maple syrup, ketchup, vinegar, and hot sauce. Stir in sesame seeds, garlic powder, black pepper, and liquid smoke. Gently stir tofu cubes into sauce. Cover, and marinate at least 5 minutes. Place the tofu on the baking sheet in a single layer. Bake in preheated oven for 15 minutes. Turn tofu, and bake until the tofu turned golden brown, about 15 minutes more.

Coconut Chana Saag


Serve over basmati rice and don’t be ashamed to pick up a jar of mango chutney

Ingredients

    * 2T refined coconut oil * 1 medium yellow onion, diced * 3 cloves garlic, minced * 2T minced fresh ginger * 2T mild curry powder * 1t salt * several pinches of freshly ground black pepper * 1/2t anise seeds (or crushed fennel seeds) * 1/4t garam masala * 1/2t ground cumin * 1/4t cayenne (or more/less) * 1 24oz can whole tomatoes * 2 15oz cans chickpeas, rinsed and drained (3 cups) * 8oz kale, chopped (or chard/collards…or 2x spinach) * 1 14oz can regular or light coconut milk * 2T fresh lime juice
  1. For serving

    2. * cooked basmati rice * mango chutney * fresh cilantro


Directions

Preheat a 4qt pot over medium heat and add the coconut oil. Sauté the onion in the oil for 5-7 minutes, until lightly browned.

Add the garlic and ginger and sauté until fragrant, about 30 seconds. Add the curry powder, salt, pepper, anise seeds, garam masala, cumin, and cayenne and toss to coat the onions, letting the spices toast a bit (for a minute or so).

Add the tomato juice from the can, scraping the bottom of the pan to deglaze. Simply hold the tomatoes and let the juice strain from your fingers. Now add the tomatoes from the can, squishing them with your fingers as you put them in the pot, to mash them up. Add the chickpeas and mix well.

Cover the pan and bring the heat up a bit. Let simmer for about 10 minutes, stirring occasionally. Add the kale and stir until wilted, then let simmer or 5 more minutes, uncovered, to cook it down even further.

Add the coconut milk and heat through. Add the lime juice, then taste for seasoning. It tastes best if you let it sit for 10 minuets or so.


Raw Coconut Lemon Bombs



Ingredients

  • 1c cashews
  • 1/3c rolled oats
  • 1/4c unsweetened shredded coconut flakes, optional
  • zest of 2 lemons
  • juice of 1 lemon
  • 7-8 medjool dates, softened and pitted
  • 1/4-1/2c shredded coconut flakes for rolling

Directions

Place cashews and oats in food processor and blend until a medium to fine grind. Add the rest if the ingredients and blend until combined and you have a doughy consistency. If you find your dough is a bt too dry try adding fresh squeezed lemon juice, 1T at a time. Chill dough for about 20-30 minutes, this will help stiffen the dough to make your rolling a little easier. Roll into 1in balls, then roll into coconut flakes. Makes apprx. 12-14. Stroe in air tight container in fridge for up to 2 weeks.

Rhubarb Cobbler



Ingredients

  • 4c chopped rhubarb
    • * 1 1/2c sugar * 1/4t salt * 2T lemon juice * 1/2t almond extract (optional) * 2c flour * 2T sugar * 1/4t salt * 1T baking powder * 1/4c vegetable shortening * 1/4c butter * 1/2c whole milk * 1 egg

Directions

Preheat oven to 400. In a bowl, combine rhubarb, sugar, 1/4t salt, lemon juice, and almond extract. Stir and set aside.

In a separate bowl, combine flour, 2T sugar, 1/4t salt, and baking powder. Stir together. Add shortening and butter, then cut together with a pastry cutter. Beat egg and milk together. Pour into flour mixture and stir with a fork until just combined. Pour rhubarb into a buttered baking dish. Tear of pinches of dough and drop it onto the surface of the fruit, created a “cobbled” texture. Sprinkle additional sugar over the top. Bake for 30-35 minutes, or until golden brown and bubbly. Serve warm with vanilla ice cream or whipped cream.


Vegan Pumpkin Pie



Ingredients

  1. Crust:

    2. * 1c whole grain spelt flour * 1c unbleached all-purpose flour * 1/4c sugar (or brown sugar, or Sucanat) * 2T ground flax seed * 1t ground cinnamon * 1/4t kosher salt * 1/2c almond milk * 1/2c cocnut oil, melted (or Earth Balance)

  2. Filling:

    3. * 2 1/4c canned pumpkin * 1/2c sugar (or brown sugar) * 1/4c full-fat coconut cream (or almond milk) softened * 1T Earth Balance, softened * 1/4c pure maple syrup * 3T arrowroot powder (or cornstarch) * 2t vanilla extract * 2t cinnamon * 1/2t ground ginger * 1/2t nutmeg * pinch of ground cloves


Directions

  1. Crust

    2. Preheat oven to 425 and grab 9″ pie dish. In a large bowl or stand mixer, mix dry crust ingredients. Pour in milk and melted coconut oil. With an electric mixer, mix just until the dough forms into a efw lumps. Do not overmix. The dough should be moist, but not too sticky. If it’s too sticky work in a tiny bit of flour when rolling.

    On a non-stick mat or lightly floured surface, roll out dough until it’s a couple inches wider than the pie dish. Place pie dish on top of dough and trim the edges leaving 1-inch around the edge. Gently roll the dough onto the rolling pin and then unroll over the top of the dish or just flip the baking mat over with the dish on top. Tuck the edges of the dough under and then crimp/flute the edge using your fingers. Poke 12 fork holes into base and pre-bake the crust for 7 minutes at 425. Roll out remaining dough and cut shapes with cookie cutters. Cover dough shapes with plastic wrap.

  2. Filling

    3. In a small bowl or mug, whisk together the maple syrup and arrowroot powder. In a large bowl, whisk together all ingredients, adjusting spices to taste.

  3. To Bake

    4. Scoop the filling into crust and smooth. Add cut-outs on top. Bake for 45 minutes at 350. Remove and cover crust edges with tinfoil or crust shield. Bake for another 15 minutes. Place on cooling rack for 1 hour. Transfer to fridge to set for a minimum of 3 hours or overnight. (this is very important!)


Spicy Pumpkin Cookies



Raw!!!

Ingredients

  • 1 1/2c pumpkin puree from fresh pumpkin
  • 1c dried unsweetened coconut
  • 1/3c raw oat flour
  • 1t cinnamon
  • 1/2t ginger
  • 1/2t nutmeg
  • 1/2t cloves
  • 1/3c coconut oil, softened
  • 1/3c maple syrup
  • 1/2c craisins
  • 1/2c pecans

Directions


Quarter small pumpkin, remove seeds and outer shell. Place flesh into
food processor and pulse until smooth. Stir together all ingredients
except craisins and pecans. When well blended, mix in craisins and
pecans. Form into balls and dehydrate at 145 for 1 hour, then reduce
heat to 115 and dehydrate for another 10 hours.

Potato Chip Chocolate Truffles


Makes 30-40 truffles

Ingredients

  • 1 1/2 c vegan chocolate chips
  • 1/4 c vegan vanilla creamer
  • 3 T olive oil
  • 2 T Kahlua or coffee liqueur
  • 1 t vanilla
  • 1/8 t salt
  • 1/2 c finely crushed thick-cut potato chips

Directions

Line an 8×4 inch loaf pan with aluminum foil and grease with vegan margarine. In a large microwave-safe bowl, add chocolate chips, creamer, oil, and Kahlua. Microwave for 60 seconds, let sit for 30 seconds, and then stir well. If chips aren’t melted, continue to heat mixture at intervals of 30 seconds, stirring well in between each heating. Alternatively, melt everything in a double boiler. Once smooth, mix in vanilla and salt. Into prepared loaf pan, pour melted chocolate mixture. Tap pan against a counter to bring bubbles to surface and even out chocolate. Place pan in refrigerator and let chill until solidified, about 1 to 2 hours. Remove pan from refrigerator and let sit at room temperature for 15-20 minutes. Slice into 1/2″ squares and remove from pan. Roll each square in the palms of your hands until round and smooth. Just before serving, roll truffles in the palms of your hands to warm chocolate, and then roll truffles in crushed potato chips, pressing firmly. Repeat with remaining pieces.