Friday, April 25, 2014

#Vegan Recipe of the Day: Jambalaya

1/2 cup vegan margarine
1 medium onion, chopped
1 medium bell pepper, chopped
2 stalks celery, chopped
3 cloves garlic, minced
24 oz. vegetable broth
1 cup water
8 oz. tomato sauce
2 cups brown rice
2 bay leaves
2 tsp. thyme
2 tsp. cayenne
2 tsp. Cajun seasoning
Salt and pepper, to taste
1 pkg. Chik'n Strips

• In a large pot, melt the margarine over medium-low heat, then add the onion, bell pepper, celery, and garlic. Cook for about 15 minutes, until soft.
• Add the vegetable broth, water, tomato sauce, rice, bay leaves, thyme, and cayenne and bring to a boil. Reduce the heat to low, cover, and simmer for 1 hour. Check for doneness. If the rice is still firm, add 1/2 cup water and cook for an additional 15 minutes, repeating until done.
• Prepare the "chicken" strips according to the package instructions, then chop into 1-inch pieces. Add the "chicken" to the pot, season with salt and pepper, and serve.

Makes 8 servings


    Thursday, April 24, 2014

    #Vegan Recipe of the Day: Pecan Turtles

    240 pecan halves 
    1/2 cup + 1 Tbsp. vegan margarine (try Earth Balance brand) 
    1 1/8 cups brown sugar
    1/2 tsp. salt
    1/2 cup corn syrup
    1/2 cup soy milk
    1/4 cup silken tofu
    1/2 tsp. vanilla extract
    1 1/2 cups vegan chocolate chips

    • Arrange 60 groups of 4 pecan halves, each group in a star pattern, on nonstick aluminum foil. 
    • Melt the 1/2 cup of margarine in a small pot over medium heat. Stir in the sugar, salt, and corn syrup. 
    • In a blender, purée the soy milk and tofu. Add to the pot. 
    • Cook to 245°F, or until a test amount forms a firm ball when dropped into a cup of ice-cold water. Stir in the vanilla and remove from the heat. 
    • Pour 1 Tbsp. over the center of each pecan star. 
    • Using a double boiler, melt the chocolate chips together with the 1 Tbsp. of margarine. Drizzle on top of the pecan stars, spreading evenly with the back of a teaspoon. Let cool.

    Makes 60 pieces


      Wednesday, April 23, 2014

      #Vegan Recipe of the Day: Tortilla Soup

      Tortilla Soup

      1 Tbsp. vegetable oil 
      1 medium onion, diced
      7 cloves garlic, minced
      2 chipotle or fresh jalapeño peppers, seeded and chopped
      1 pasilla or Anaheim pepper, seeded and chopped
      1 (28-oz.) can crushed tomatoes
      4 cups faux chicken broth (try Osem or Telma brands, available in the kosher section of supermarkets)
      Vegetable oil for frying
      12 white corn tortillas, cut into thin strips
      2 tsp. salt, plus extra to sprinkle on the tortillas
      Juice from one freshly squeezed lime
      2 ripe avocados, cut into small chunks
      4 Tbsp. nondairy sour cream (try Tofutti brand at
      1 green onion, chopped
      2 sprigs cilantro, chopped

      • Heat the oil in a nonstick skillet over medium heat. Add the onion and garlic and sauté until golden.
      • In a blender, purée the onion, garlic, peppers, and half the can of tomatoes. Transfer the purée, along with the remaining half can of crushed tomatoes and the broth, to a large pot. Bring to a boil. Lower the heat and simmer, uncovered, stirring occasionally, for 20 minutes.
      • Meanwhile, heat the oil for frying in a heavy pot over medium-high heat or in a deep-fryer. Add the tortilla strips and fry until golden brown. Transfer the strips to a paper-towel-lined plate and sprinkle with salt.
      • Just before serving, add 2 tsp. salt and the lime juice to the soup and stir. Divide the avocado chunks into four soup bowls, ladle the soup over them, and garnish each with 1 Tbsp. nondairy sour cream, fried tortilla strips, green onions, and cilantro. Serve immediately.

      Makes 4 servings


        Tuesday, April 22, 2014

        #Vegan Recipe of the Day: Hummus

        1 lb. chickpeas, cooked
        3 cloves garlic
        2-3 Tbsp. lemon juice
        2-3 Tbsp. water
        1/4 cup parsley, chopped
        1/4 cup coriander, chopped
        3 Tbsp. olive oil
        Salt, to taste
        2 tsp. olive oil
        1/2 tsp. paprika pepper

        • Put the chickpeas, garlic, lemon juice, water, parsley, and coriander into a processor or blender and blend into a smooth paste. Gradually add the olive oil, stirring continuously. Stir in the salt and place in a serving dish. Pour the olive oil over it and sprinkle on the paprika pepper to garnish.
        • Serve at room temperature.

        Makes 4 servings


          Monday, April 21, 2014

          #Vegan Recipe of the Day: Babka

          1 pkg. dry yeast
          1/2 cup soy milk, lukewarm
          1 cup sugar 
          2 cups all-purpose flour
          Egg Replacer equivalent of 3 eggs
          1 tsp. vanilla
          1/2 tsp. almond extract
          1 tsp. grated lemon rind
          1 Tbsp. Vegan margarine
          1/4 cup raisins
          Vegetable oil
          1/2 cup powdered sugar
          1 Tbsp. lemon juice

          • In a large bowl, dissolve the yeast in the soy milk. Combine with 1/2 cup sugar and 1 cup flour and set aside for 30 minutes.
          • Add the remaining sugar, remaining flour, egg replacer, vanilla, almond extract, grated lemon, and margarine. Mix gently.
          • Add the raisins while continuing to mix. Grease a loaf pan and dust with flour.
          • Place the dough in the pan, cover with a clean cloth and set aside in a warm place for 30 minutes.
          • Preheat the oven to 350°F. Bake for 35 to 40 minutes. Remove from heat and, when cool, remove from the pan. 
          • In a bowl, mix the powdered sugar and lemon juice to make icing.
          • Drizzle over the babka.

          Makes 6 to 8 servings


            Sunday, April 20, 2014

            #Vegan Recipe of the Day: Chocolate Eggs

            1 8-oz. package nondairy cream cheese, softened at room temperature
            3 cups powdered sugar
            12 oz. semi-sweet chocolate, melted
            1 1/2 tsp. vanilla
            Decorations, e.g., chopped nuts, unsweetened cocoa, toasted flaked coconut

            •Beat the nondairy cream cheese in a mixing bowl until it is smooth. Gradually add the powdered sugar, beating until it is well blended. Add the melted chocolate and vanilla and mix well.
            •Refrigerate for about 1 hour.
            •Shape the mixture into 1-inch balls or egg shapes and roll them in the nuts, cocoa, or coconut. Store the finished chocolates in the refrigerator.

            Makes approximately 5 dozen chocolates


            Saturday, April 19, 2014

            #Vegan Recipe of the Day: Banana Pudding Pie

            1 box plain graham crackers (e.g., Nabisco Original Graham Crackers) 
            2 large bananas, sliced 
            2 large boxes regular vanilla pudding (e.g., Jello-O Instant Pudding) mixed with 5 1/4 cups Silk vanilla soy milk 
            1 can chocolate frosting (e.g., Duncan Hines Creamy Home-Style Frosting, Chocolate)

            • In a flat baking dish, place a layer of graham crackers and then a layer of bananas. Cover with a layer of pudding. Repeat. Push down a bit on the top layer of crackers to ensure that all ingredients come into contact with each other. 
            • Frost the top layer of graham crackers. Refrigerate 1 hour before serving.

            Makes 4- 6 servings