#Vegan Recipe of the Day: Peanut Butter Coffee Cake

For the topping:
1/2 cup packed light-brown sugar
1/2 cup unbleached all-purpose flour
1/4 cup peanut butter
3 Tbsp. margarine

For the cake:
2 1/4 cups unbleached all-purpose flour
1 cup packed brown sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup soy milk
1/2 cup peanut butter
Egg Replacer equivalent of 2 eggs
1/4 cup (1/2 stick) margarine

• Preheat the oven to 375ºF. Grease a 9 x 13-inch baking pan.
• For the topping, mix the brown sugar and flour. With a pastry knife, a fork, or your fingers, cut in the peanut butter and margarine until crumbly; set aside.
• For the cake, combine the flour, brown sugar, baking powder, baking soda, and salt. Add the soy milk, peanut butter, egg replacer, and margarine. Beat until smooth, about 3 minutes with an electric mixer. Pour into the baking pan and sprinkle with the topping. Bake for 30 minutes or until a toothpick inserted into the center comes out clean.

Preparation time: 20 minutes Baking time: 30 minutes

Makes 12 servings

Via PETA.org

#Vegan Recipe of the Day: Lemon Chicken

2 Tbsp. olive oil
1 lb. vegan chicken strips, chopped (try Morningstar Farms Meal Starters Chick'n Strips) 
1 lb. button mushrooms, sliced
6 fresh large basil leaves, thinly sliced
1 lemon, sliced into thin wedges
2 Tbsp. chopped chives
1/4 cup white wine
1 cup tomato sauce
Salt and pepper, to taste

• Heat the oil in a large pan over medium heat. Add the "chicken," mushrooms, basil, lemon, chives, and half of the wine. Sauté for 5 minutes, or until the "chicken" is heated through. 
• Add the tomato sauce and the remaining wine. Simmer, covered, over medium-low heat for 20 minutes, or until thickened, stirring occasionally. Taste and season with the salt and pepper. 
• Serve over rice.

Makes 4 to 6 servings

Via PETA.org

#Vegan Recipe of the Day: Chow Chow

1 medium head of cabbage, cored and shredded
4 bell peppers, cored, seeded, and diced
2 onions, diced
2 green tomatoes, diced
1/2 cup of salt
3 cups distilled white vinegar
2 1/2 cups sugar
1 Tbsp. celery seeds
1 tsp. ground turmeric

•In a medium nonreactive stockpot, combine the cabbage, bell peppers, onions, and tomatoes. Stir in the salt, cover the pot, and let the vegetables stand at room temperature for 4 to 12 hours. Drain well in a colander.
•Rinse the pot and add the vinegar, sugar, celery seed, and turmeric. Bring to a boil. Add the drained vegetables, return to a boil, then reduce heat and simmer for 1 hour, stirring occasionally. Serve hot or cold.

Via PETA.org

#Vegan Recipe of the Day: Mock Duck Gumbo

1 Tbsp. olive oil
3 cups chopped onion
3 cloves fresh garlic, chopped
2 green bell peppers, chopped 
3 stalks celery, chopped
1 cup vegetable broth
4 cups water
1 cup roux (1/2 cup flour, 1/2 cup sunflower oil)*
Sea salt, black pepper, and red pepper, to taste
Cajun seasoning, to taste
1 lb. chopped mock duck or vegan chicken 
1/2 cup chopped fresh flat-leaf parsley
1/2 cup chopped green onion tops
Cooked rice

• Heat the olive oil in large saucepan and add the onion, garlic, bell pepper, and celery. Cook until softened.
• Add the vegetable broth and water. Bring to a boil and cook for 5 minutes.
• Add the roux and lower the heat. Add the sea salt, black pepper, red pepper, and Cajun seasoning and cook for 30 minutes.
• Add the mock duck (or vegan chicken) and stir in the parsley and green onion tops. Cook for 10 minutes and serve over the rice.

Makes 4 to 6 servings

*Note: For the roux, combine the flour and sunflower oil in a heavy pot over medium-high heat. Cook, stirring constantly, for 30 minutes, or until the mixture is chocolate brown, being careful not to burn.

Via PETA.org

#Vegan Recipe of the Day: French Onion Soup

2 Tbsp. vegetable oil or water
2-3 large onions, sliced
1/4 cup unbleached all-purpose flour
4 cups water
1/4 cup soy sauce or tamari
4 slices French bread, toasted, or croutons

• Heat the oil or water in a large saucepan over medium heat.
• Add the onions and cook for 2 minutes. Add the flour and stir until the onions are well coated. Add the water and soy sauce or tamari and stir well. Bring to a boil, then turn heat to low and simmer, covered, until the onions are tender. Add more water if the soup becomes too thick.
• Serve in individual bowls topped with the French bread or croutons.

Makes 4 servings

Via PETA.org

#Vegan Recipe of the Day: Eggs Benedict

1 lb. extra firm tofu 
1/4 cup apple cider vinegar
1/4 tsp. salt
1/4 cup olive oil
4 Tbsp. nondairy margarine
8 oz. nondairy sour cream (try Tofutti brand—www.tofutti.com)
1 tsp. paprika
1/2 tsp. nutmeg
Pinch of cayenne
1 Tbsp. lemon juice 
4 vegan English muffins, toasted (or 8 slices of toast)
8 slices of faux Canadian bacon (try Yves brand—www.yvesveggie.com)
8 slices of tomato

• Preheat the oven to 450ºF. Drain the tofu, cut it into 8 slices, and arrange it in a single layer in an oiled 9"x13" baking dish.
• In a small bowl, whisk together the vinegar, salt, and olive oil and pour the mixture over the tofu. Bake the tofu for 20 minutes, basting it occasionally and turning it over after 10 minutes. Pour off any excess liquid and bake the tofu for a few more minutes—until it is brown and crispy.
• To make the hollandaise sauce, melt the nondairy margarine in a small saucepan over medium heat. Stir in the nondairy sour cream, paprika, nutmeg, cayenne, and lemon juice. Make sure that the mixture is heated through but don't allow it to boil.
• Top each English muffin half or slice of toast with a slice of tofu, Canadian "bacon," and tomato, and a generous spoonful of hollandaise sauce. Serve immediately.

Makes 8 servings

Via PETA.org

#Vegan Recipe of the Day: Sweet Potato and Avocado Sandwich

1 small sweet potato, peeled and cut into 3 slices about 2 inches thick
1 Tbsp. plus 2 tsp. mustard
1 Tbsp. soy mayonnaise (try Vegenaise)
4 slices whole wheat bread
4 red onion slices
1/2 small avocado, peeled, pitted, and sliced
4 tomato slices
Salt and pepper, to taste
1/4 cup shredded vegan Monterey Jack cheese (try Follow Your Heart brand)
1/2 cup finely shredded lettuce

•Cook the sweet potato slices in boiling salted water until tender, about 15 minutes. Drain and rinse with cold water, then drain again. Let cool for 5 minutes, then cut each slice into two thinner slices.
•Whisk together the mustard and soy mayonnaise in a small bowl.
•Spread the mustard mixture on two of the bread slices. Top each with half of the onion slices, avocado slices, and tomato slices. Sprinkle lightly with the salt and pepper.
•Add a layer of sweet potato slices and half of the "cheese" and lettuce to each sandwich. Top with the remaining slices of bread.

#Vegan Recipe of the Day: Beer-Basted Tofurky Beer Brats with Caramelized Onions and Hot Mustard

3 oz. canola oil 
2 yellow onions, peeled, quartered, and sliced thin 
Salt and pepper, to taste 
2 oz. hot mustard 
8 Tofurky Beer Brats 
4 oz. Oktoberfest beer

• Heat the oil in a large skillet and add the sliced onions. Sauté over low heat until browned, soft, and caramelized. Season with the salt and pepper. Stir in the hot mustard. Set aside.
• On a grill, cook the sausages, basting with beer every few minutes.
• Serve the grilled brats with the caramelized onions.

Makes 4 servings

Via PETA.org

#Vegan Recipe of the Day: Baklava

2 cups agave nectar (or try Suzanne's Just Like Honey)
1 cup sugar
1 cup water
1 Tbsp. grated orange rind
1 tsp. cinnamon
1 pkg. phyllo dough
1 cup vegan margarine, melted
2 cups toasted, finely chopped pistachios

• In a medium saucepan over high heat, bring the syrup, sugar, water, orange rind, and cinnamon to a boil. Reduce the heat to low and continue cooking for 10 minutes. Remove from the heat and set aside. 
• Preheat the oven to 350°F. 
• Grease a shallow baking pan. Place a phyllo sheet in the pan, extending over the rims, and brush with some of the margarine. Repeat with 3 more layers. 
• Spread 1/2 cup of the nuts evenly on top, sprinkle with some of the prepared syrup (reserve about 1/2 cup of the syrup for later use) and some of the margarine, and cover with 2 layers of phyllo dough, brushing each with margarine. Repeat this procedure 3 times, covering the last layer of nuts, syrup, and margarine with 4 layers of phyllo dough, brushing each with margarine (including the top layer). 
• Press the dough firmly against the rim of the pan and trim with a sharp knife. Cut through the top layer diagonally in a criss-cross pattern to make 24 diamond shapes of equal size. Bake for 30 minutes, then increase the heat to 400°F and bake an additional 10 minutes, until golden brown. 
• Pour the reserved syrup on top and let cool. Slice all the way through the previous cuts to make 24 diamond-shaped bars.

Makes 12 servings

Via PETA.org

McDougalls Vegan Soups

Tried the McDougalls Vegan Soups the other day. I saw them at Whole Foods and for under a few bucks for 1, I had to give it a shot. I was really craving Tortilla Soup, so I gave that one a shot. They only take a few minutes to make and come with seasoning that you add in after heating. It was super easy and delicious! These would make a great way to have a fast lunch at work. They have a few different flavors that are all Vegan: Chicken Noodle Soup, Miso Ramen. Tortilla Soup, Hot & Sour, Black Bean, & Ramen Chicken Flavor. I would totally take these to work for lunch. They are quick and easy and easy on the wallet!

#Vegan Recipe of the Day: Caramel Flan

For the Custard:

2 cups plain soy milk
1 Tbsp. agar-agar flakes
1/2 cup extra-firm silken tofu
1 1/2 Tbsp. sugar
1 Tbsp. vanilla extract
Pinch of salt

For the Caramel:
• Place the sugar in a saucepan over medium-low heat. Stir and melt until golden. Pour into the bottom of ramekins.

For the Custard:
• Place the soy milk in a medium saucepan and sprinkle with the agar flakes. Let sit for 10 minutes. Bring to a boil, then reduce the heat to low and cook, stirring often, for 5 minutes, or until the agar has dissolved.
• Put the tofu, sugar, vanilla, salt, and soy milk mixture in a blender and blend until very smooth.
• Pour into the ramekins over the syrup, cover with plastic wrap, and refrigerate for at least 1 1/2 hours.
• To remove from the ramekins, dip the bottom in hot water for about 15 seconds, then turn over onto a plate.

Makes 3 large or 6 small flan

Via PETA.org

#Vegan Recipe of The Day: Eggplant Parmesan

Salt, to taste 
1 large (or 2 medium-sized) eggplant, cut into 1/2-inch slices
1 cup all-purpose flour
1 cup soy milk
1 cup vegan bread crumbs
3-4 Tbsp. olive oil
2 cups spaghetti sauce
12 oz. vegan mozzarella "cheese," shredded 
2 Tbsp. soy parmesan "cheese" 
5-6 fresh basil leaves, rolled and sliced into shreds

• Preheat the oven to 375°F.
• Salt the eggplant slices then place into a colander. Allow to set for 20 minutes in order to draw out the moisture and remove any bitterness.
• Put the flour, soy milk, and bread crumbs into separate shallow bowls. Dip each slice of eggplant into the flour to coat it, then into the soy milk, then into the bread crumbs. Set aside.
• Put the olive oil in a large skillet over medium heat. Add the eggplant slices, fry until golden and crispy on both sides, then drain on paper towels.
• Pour a thin layer of spaghetti sauce into a 9-inch by 13-inch baking dish. Add the eggplant slices, arranging them so that they overlap. Top with the mozzarella and parmesan "cheeses," basil, and a little more tomato sauce.
• Bake, uncovered, for 15 minutes.

Makes 4 servings

Via PETA.org

#Vegan Recipe of The Day: Tofu Scramble

2-3 Tbsp. extra virgin olive oil
1 sweet onion, cut into chunks
5 garlic cloves, minced
1/2 tsp. ground ginger
1/2 tsp. chili powder
1/2 yellow or green bell pepper, seeded and chopped
1 cup sliced mushrooms
4 tomatoes, chopped
1 lb. firm tofu, drained well and cut into bite-size pieces
Tamari, to taste
Freshly ground pepper, to taste
Fresh snipped chives, to taste
4 fresh corn tortillas, warmed

• Heat the olive oil over medium heat in a large skillet and sauté the onion for 5 minutes, until softened.
• Add the garlic and spices, stir, and cook for 1 minute. Add the pepper and mushrooms, stir-frying until tender-crisp. 
• Add the tomatoes and slices of tofu. Gently stir-fry for 3 to 4 minutes. Sprinkle with the tamari sauce and season with fresh pepper and chives. Serve on a warm plate with a warm tortilla.

Via PETA.org

#Vegan Recipe of the Day: Fettuccini Alfredo

Alfredo-Style Fettuccine

1 Tbsp. olive oil
1 small yellow onion, chopped
1 Tbsp. dry white wine 
1/3 cup blanched almonds
6 oz. silken tofu
1 Tbsp. white miso paste
1 1/2 cups soy milk
1/2 tsp. salt or more, to taste
Dash ground nutmeg
Dash cayenne
1 lb. fettuccine
2 Tbsp. minced fresh parsley

• Heat the oil in a skillet over medium heat. Add the onion, cover, and cook without browning, until the onion is tender, about 5 to 7 minutes. Stir in the wine and set aside.
• Finely grind the almonds in a blender or food processor. Add the reserved onion mixture and purée until smooth. Add the tofu and miso and process until blended. Add 1 cup of the soy milk and the salt, nutmeg, and cayenne and process until smooth. Slowly add as much of the remaining soy milk as necessary until the desired consistency is reached.
• Transfer the sauce to a saucepan and heat over low heat. Taste to adjust the seasonings. Keep the sauce warm until the pasta is ready. 
• Cook the fettuccine in a large pot of boiling salted water until it is al dente, about 10 minutes. Drain well and place in a shallow serving bowl. Add the sauce and toss to combine.
• Sprinkle with the parsley and serve hot.

Makes 4 servings

Via PETA.org

@Vegan Recipe of the Day: Tamale Pie

2 Tbsp. olive oil
1 medium onion, diced
1 green pepper, diced
3 cloves garlic, minced
1 lb. firm tofu
1/2 cup water
1 (16-oz.) can tomatoes, chopped
1/2 cup black olives, chopped
1 cup frozen corn
1 Tbsp. chili powder
1/2 tsp. sea salt
1/2 tsp. onion powder
1 tsp. cumin
1 tsp. oregano
1 cup corn meal

• Preheat the oven to 375 degrees F.
• Heat the oil and sauté the onion, green pepper, and garlic until soft. Purée the tofu and water. Add the tofu purée and the remaining ingredients to the pan and simmer for 5 minutes. Pour into a lightly oiled casserole dish or large iron skillet and bake for 25-30 minutes.
• Serve hot.

Makes 6 servings

Via PETA.org

Long time blogger, first time tweeter: the a Blog is back!

I'm back in the blogging business, and have also joined twitter.

Follow me on twitter: @strangevegan

I look forward to share my vegan experiences, and figure out what a hashtag is.

Recipe of the Day: Oatmeal Chocolate Chip Cookies

1 cup oil 
Egg Replacer equivalent to 3 eggs
1 tsp. vanilla
3/4 cup sugar
3/4 cup brown sugar
1 1/2 cups flour 
1 tsp. baking soda
1 tsp. salt
2 1/2 cups oatmeal
1/2 cup vegan chocolate chips

• Preheat the oven to 350°F. Lightly grease a baking sheet. 
• In a medium bowl, combine the oil, egg replacer, and vanilla. Set aside. 
• In another bowl, combine the sugars, flour, baking soda, and salt. Mix into the wet ingredients. Stir in the oatmeal and the vegan chocolate chips until just combined. 
• Drop by tablespoonfuls onto the baking sheet. Bake for 10 minutes, or until the edges are lightly browned.

Makes approximately 2 dozen

via PETA.org

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