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!
Author: joseph
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.
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.
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.Afghan Bolani
Ingredients
- Bolani Dough
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 1/2 t salt
- 2 T oil
- 3/4 – 1 cup warm water
- Potato Filling
- Spinach Filling
- Lentil Filling * 8 t olive oil * 4 finely chopped medium onions * 10 cloves minced garlic * 8 T finely minced fresh ginger * 4 t ground turmeric * 4 t ground cumin * 1 t ground cayenne * 4 c red lentils * 4 c veggie broth * 8 t lemon juice * 1 t kosher salt
- Kadu Bourani (pumpkin) Filling
- Pumpkin: * 2 lb fresh pumpkin or squash * 1/4 c corn oil
- Sweet Tomato Sauce: * 1 T crushed garlic * 1 c water * 1/2 T salt * 1/2 c sugar * 4 oz tomato sauce * 1/2 t ginger root, finely chopped * 1 T finely ground coriander seeds * 1/4 t black pepper
- Yogurt Sauce: * 1/4 t crushed garlic * 1/4 T salt * 3/4 c plain yogurt
- Garnish: * dry crushed mint leaves
* 8-10 lb russet potatoes (20 medium sized potatoes) -chopped 1/2″ * 2 c finely chopped cilantro * 4 c finely chopped leaks (white only) * 1 c olive oil * 4 t salt * 5 t ground black pepper * 15 cloves garlic, minced
* 9-10 lbs frozen spinach thawed and drained * 15 med onion – thinly diced * 20 cloves garlic – minced * 8 tbsp olive oil * 4c lightly drained plain yogurt * salt and pepper to taste
Directions
- Bolani Dough
- Potato Filling
- Spinach Filling
- Lentil Filling
- Kadu Bourani (pumpkin) Filling
- To Serve:
Mix flour and salt. Make a hole in the flour and pour the oil inside, mix. Slowly add water, tbsp at a time. Knead for 10 mins.
Boil water, making sure to add salt. Chop potatoes into 1/2″ cubes and boil until soft. You can leave the skins on if you want. Mash potatoes with the remaining ingredients. (the remaining ingredients should be RAW!)
Simmer garlic and onion for 5 mins or until onions are translucent. Meanwhile, squeeze all water out of spinach, then add to the onions and garlic. Put pan on medium heat for 2 mins, take off heat and add yogurt, salt, and pepper.
Heat olive oil over med-low heat in pan. Add onions, garlic, and ginger, sauté for 5 minutes or until onion is translucent. Add turmeric, cumin, cayenne, lentils, and broth. Stir, turn heat up to high. When it boils turn heat down to a simmer, cover, and cook until lentils are very tender, about 15 minutes. Remove from heat and add lemon juice and salt.
Peel pumpkin and cut into 2-3″ cubes, set aside. Heat oil in large pan that had a lid. Fry pumpkin on both sides for a couple minutes until lightly browned. Mix together ingredients for sweet tomato sauce in a bowl, then add to pumpkin in pan. Cover and cook 20-25 minutes over low heat until pumpkin is cooked and most of the liquid has evaporated. Mix together ingredients for yogurt sauce.
Spread half of the yogurt on a plant, put pumpkin on top, then top with the rest of the yogurt. Sprinkle with dried mint. Serve!
Tofu Basil Dressing
Makes 8 Tbsp
Ingredients
- 1/2 pkg silken tofu
- 2 T cider vinegar
- 2 T apple or orange juice
- 1/2t dijon mustard
- 1 clove garlic, minced
- 1/2t salt
Directions
Blend in food processor until smooth. Cover and refrigerate. Will keep
for about a week.
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.Kubideh & Kookoo Sabzi Sandwich
- Barbari Bread
- Yields: approximately 40 servings
- Yields: approximately 40 servings
Kubideh
Ingredients
Barbari Bread
Bread:
- 13 cups flour
- 6 cups water
- 3 T active dry yeast
- 4 t baking powder
- 4 t salt
- black or white sesame seeds, poppy seeds, or nigella seeds to roll into bread
Sauce:
- 2 t. flour
- 2 t. baking soda
- 1 1/3 c. water
OR just use olive oil
Kubideh
- 10 lbs. ground beef (85:15 lean to fat, or better)
- 10 eggs
- 2 bunches finely chopped parsley
- 5 grated medium yellow onions
- 6 T turmeric
- 4 T each: cinnamon, salt, pepper
- 2 T each: baking powder, canola oil (only if the beef seems dry)
Kookoo Sabzi
Grind the following in food processor:
- 2c mint
- 2c basil
- 2 bunch parsley
- 2 bunch cilantro
- 3 bunch scallion
- 2 bunch dill
- 3 qt spinach
Grind in food processor until the size of ice cream topping:
- 1c walnuts
Whisk ingredients below:
- 1/2c flour
- 1T turmeric
- 1T salt
- enough egg to wet it all, around 10 (start with 8, then add more once food processor ingredients have been added)
Directions
- Dissolve yeast in 3 c warm water, and let it stand for 3 minutes.
- Mix the flour, baking powder, and salt together in a separate bowl.
- Pour the yeast mixture and the additional 3 cups of water into the center of the flour. Fold dry ingredients into wet, and mix until combined.
- Knead dough for 15 minutes, or until dough becomes smooth and elastic.
- Divide dough into 8 round pieces on baking sheets that have been floured.
- Cover with greased wax paper, and let sit in a warm place to rise for 1 1/2 hours (until doubled in bulk).
- Once the dough rises, separate each piece of dough into small pieces half the size of your palm. You will probably need to use a good amount of flour to roll bread. Roll with floured pin on floured board, until as thin as possible. Sprinkle sesame seeds into bread, and roll them into bread.
- Place all sauce ingredients in microwave safe dish, and microwave for a minute or two.
- Put bread on grill and brush with sauce (or olive oil). Grill for no longer than 4-6 minutes.
- Mix eggs and spice ingredients together first, then add meat.
- Get a small bowl of water, and use this to keep hands wet throughout the process of forming the meat.
- Roll into ball size of your palm.
- Flatten to the length of your hand.
- Dimple with fingers.
- Set aside in baking dishes and refrigerate excess.
- Grill each for 4 minutes.
Barbari Bread
Kubideh
Kookoo Sabzi
Add top ingredients to whisked ingredients. Add more eggs if needed. Bake in 350 oven, in greased pans, until cooked through. About 10-15 min. Once cooked cut into strips for sandwich.
Finishing kubideh and kookoo sabzi
Smear Greek yogurt on barbari.
Place grilled meat on freshly grilled barbari.
Sprinkle sumac on top of grilled meat.
Add three medium-sized leaves each of basil and mint.
Add 2 pieces of onion (small, thin slices)