Canola oil for brushing and coating
2 cups unbleached flour + more as needed
2 teaspoons baking powder
1 teaspoon salt
1 cup water
1 tsp paprika
1 tsp oregano
1 tsp cumin
1/4 cup tofu sofritas or soy chorizo, cooked
1/4 cup Daiya vegan mozzarella shreds
Preheat oven to 425 degrees F (220 degrees C). Brush a 9x13 inch pyrex with canola oil.
In an electric mixer fitted with a dough hook, sift together flour, baking powder, and salt. Add to the water and mix on medium speed until dough forms a ball, adding an additional half a cup to one cup of flour as needed. (Or, stir together water, flour, baking powder, and salt in large mixing bowl. Turn dough out onto floured surface and knead until it forms a ball.)
Plop dough into pyrex. With floured hands, spread dough to 1/4-inch thickness. Rub the top and sides of dough with olive oil. Season with paprika, oregano, cumin, sofritas, and vegan cheese.
Bake in preheated oven for 15 minutes.
Altered from http://allrecipes.com/recipe/exquisite-yeastless-focaccia/
Friday, February 28, 2014
Thursday, February 27, 2014
Vegan Mango Frozen Yogurt
24 oz Nancy's soy yogurt
24 oz Trader Joe's unsweetened frozen mango chunks
1 1/2 tbsp Sun Tropics mango juice
1 1/2 tbsp sugar
Optional toppings:
Chopped dates
Place ingredients into blender in the order listed. Put on the top and insert the pusher, if your blender has one. Start blender on low and quickly turn it up to its highest setting. Blend, pushing the fruit into the blades, until four mounds appear at the top of the mixture and machine sounds like it is running harder. Do not over-blend because the friction will cause melting. Serve immediately for best taste with toppings if using.
Altered from http://blog.fatfreevegan.com/2009/09/almost-instant-frozen-fruit-yogurt.html
24 oz Trader Joe's unsweetened frozen mango chunks
1 1/2 tbsp Sun Tropics mango juice
1 1/2 tbsp sugar
Optional toppings:
Chopped dates
Place ingredients into blender in the order listed. Put on the top and insert the pusher, if your blender has one. Start blender on low and quickly turn it up to its highest setting. Blend, pushing the fruit into the blades, until four mounds appear at the top of the mixture and machine sounds like it is running harder. Do not over-blend because the friction will cause melting. Serve immediately for best taste with toppings if using.
Altered from http://blog.fatfreevegan.com/2009/09/almost-instant-frozen-fruit-yogurt.html
Tuesday, February 25, 2014
Vegan Tofu Sofritas Burrito
Rice:
2 cups cooked basmati rice, warm
1 1/2 tbsp lime juice
1 tsp canola oil
2 tbsp cilantro, chopped
1/4 tsp salt
Sofritas:
1 tbsp olive oil
½ onion, diced
2 cloves garlic, minced
1 tbsp chipotle in adobo sauce, minced
1 tbsp green chiles, diced
½ tsp oregano
2 tsp chili powder
1 tsp cumin
½ tsp coriander
½ tsp salt
2 tbsp tomato paste
12.3 tetra box extra-firm tofu, crumbled
1 cup vegetable broth
Corn:
2 ears white corn
1/2 poblano chili
1/4 cup red onion, diced
1/2 jalapeno, minced
2 tbsp cilantro, chopped
1 tsp lime juice
Peppers:
1 green bell pepper, sliced
1 red onion, sliced
1 tsp fresh oregano, minced
1 tbsp canola or soybean oil
Beans:
1 can pinto beans, rinsed and drained
1 tsp cumin
2 cloves garlic, minced
1 tsp canola oil
Guacamole:
2 avocados
1/2 jalapeno, seeded, and minced
1/4 cup red onion, finely chopped
2 tbsp cilantro, finely chopped
1 tsp lime juice, fresh
1/4 teaspoon salt
Tomato salsa:
2 roma tomatoes, cored and diced
1/2 cup red onion, diced
1/2 jalapeno, seeded and minced
2 tbsp cilantro, chopped
1/2 cup romaine lettuce, shredded
Tortillas
Drizzle the lime juice and oil over the top of warm rice, sprinkle with 2 tablespoons chopped cilantro and salt; fluff with a fork.
Heat a cast-iron skillet over medium heat and warm the oil. Sauté the onion and garlic with a pinch of salt until softened, about 5 minutes. Add the chipotle peppers, chiles, and spices, and continue cooking and stirring until the spices are fragrant, about 1 minute.
Add the tomato paste; cook another minute. Add the crumbled tofu and broth, cooking until the liquid has reduced and the flavors have melded, about 5 minutes.
Roast the corn and poblano chilies on a grill or BBQ and let cool. Cut the corn off the cob. Dice the Poblano chilies, onion, and red jalapenos. Combine all the ingredients and season to taste.
Saute green bell peppers and red onion in oil with chopped, fresh oregano until slightly crisp.
Heat oil in a pan over medium heat and add garlic. Saute for two minutes, add beans, cumin, and stir until heated.
Combine all of the guacamole ingredients into a bowl, and mash together until smooth. Add additional lime juice or salt to taste.
In a small bowl, combine the tomatoes, red onion, jalapeño, and cilantro.
Warm tortillas over a gas burner or in the microwave for about 15 seconds. Place on a flat surface, evenly distribute the rice, sofritas, beans, peppers, corn, tomato salsa, guacamole, and lettuce. Fold the flap nearest you over the filling, then fold in the sides. Roll burrito away from you, keeping it tight to form a log. Rest, seam side down.
Altered from http://www.danaslatkin.com/vegetarian-recipes/farmgirl-tofu-chile-sofritas/
http://chipotlefan.com/index.php?id=recipes
http://veryculinary.com/2013/07/22/chipotle-steak-burrito/
2 cups cooked basmati rice, warm
1 1/2 tbsp lime juice
1 tsp canola oil
2 tbsp cilantro, chopped
1/4 tsp salt
Sofritas:
1 tbsp olive oil
½ onion, diced
2 cloves garlic, minced
1 tbsp chipotle in adobo sauce, minced
1 tbsp green chiles, diced
½ tsp oregano
2 tsp chili powder
1 tsp cumin
½ tsp coriander
½ tsp salt
2 tbsp tomato paste
12.3 tetra box extra-firm tofu, crumbled
1 cup vegetable broth
Corn:
2 ears white corn
1/2 poblano chili
1/4 cup red onion, diced
1/2 jalapeno, minced
2 tbsp cilantro, chopped
1 tsp lime juice
Peppers:
1 green bell pepper, sliced
1 red onion, sliced
1 tsp fresh oregano, minced
1 tbsp canola or soybean oil
Beans:
1 can pinto beans, rinsed and drained
1 tsp cumin
2 cloves garlic, minced
1 tsp canola oil
Guacamole:
2 avocados
1/2 jalapeno, seeded, and minced
1/4 cup red onion, finely chopped
2 tbsp cilantro, finely chopped
1 tsp lime juice, fresh
1/4 teaspoon salt
Tomato salsa:
2 roma tomatoes, cored and diced
1/2 cup red onion, diced
1/2 jalapeno, seeded and minced
2 tbsp cilantro, chopped
1/2 cup romaine lettuce, shredded
Tortillas
Drizzle the lime juice and oil over the top of warm rice, sprinkle with 2 tablespoons chopped cilantro and salt; fluff with a fork.
Heat a cast-iron skillet over medium heat and warm the oil. Sauté the onion and garlic with a pinch of salt until softened, about 5 minutes. Add the chipotle peppers, chiles, and spices, and continue cooking and stirring until the spices are fragrant, about 1 minute.
Add the tomato paste; cook another minute. Add the crumbled tofu and broth, cooking until the liquid has reduced and the flavors have melded, about 5 minutes.
Roast the corn and poblano chilies on a grill or BBQ and let cool. Cut the corn off the cob. Dice the Poblano chilies, onion, and red jalapenos. Combine all the ingredients and season to taste.
Saute green bell peppers and red onion in oil with chopped, fresh oregano until slightly crisp.
Heat oil in a pan over medium heat and add garlic. Saute for two minutes, add beans, cumin, and stir until heated.
Combine all of the guacamole ingredients into a bowl, and mash together until smooth. Add additional lime juice or salt to taste.
In a small bowl, combine the tomatoes, red onion, jalapeño, and cilantro.
Warm tortillas over a gas burner or in the microwave for about 15 seconds. Place on a flat surface, evenly distribute the rice, sofritas, beans, peppers, corn, tomato salsa, guacamole, and lettuce. Fold the flap nearest you over the filling, then fold in the sides. Roll burrito away from you, keeping it tight to form a log. Rest, seam side down.
Altered from http://www.danaslatkin.com/vegetarian-recipes/farmgirl-tofu-chile-sofritas/
http://chipotlefan.com/index.php?id=recipes
http://veryculinary.com/2013/07/22/chipotle-steak-burrito/
Vegan Black Sesame Ice Cream
1/2 cup black sesame seeds
13.5oz can coconut milk (1 3/4 cups)
2 tbsp sugar
1/8 tsp salt
In a blender, grind sesame seeds into powder. Blend in coconut milk, sugar, and salt until well mixed and process in ice cream maker according to manufacturer's instructions.
13.5oz can coconut milk (1 3/4 cups)
2 tbsp sugar
1/8 tsp salt
In a blender, grind sesame seeds into powder. Blend in coconut milk, sugar, and salt until well mixed and process in ice cream maker according to manufacturer's instructions.
Monday, February 17, 2014
Vegan Jambalaya
2 Tofurky sausages, sliced
1 tbsp olive oil
Cajun seasoning:
1 tsp salt
1/2 tsp dried oregano
1/2 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp ground black pepper
Holy trinity vegetables:
2 onions, diced
6 ribs celery, chopped
3 bell peppers, diced
1 tbsp smoked paprika
1 cup brown rice, uncooked
2 cups vegetable broth
15 oz can diced tomatoes
Mix together cajun seasoning spices until well combined. In a large pot on medium heat, add the tofuky, olive oil, and cajun seasoning
Cook until the tofurky begins to brown, about 5 minutes
Add the onions to the pot, continue cooking on medium heat about 3 minutes
Add the celery, bell peppers, smoked paprika, brown rice, vegetable broth, and diced tomatoes, stir well
Allow to come to a boil
Place a lid on the pot, and turn the heat down to low
Allow to simmer about 30 minutes or until the rice is tender.
Altered from http://www.girlmakesfood.com/vegan-jambalaya/
http://allrecipes.com/recipe/simple-cajun-seasoning/
1 tbsp olive oil
Cajun seasoning:
1 tsp salt
1/2 tsp dried oregano
1/2 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp ground black pepper
Holy trinity vegetables:
2 onions, diced
6 ribs celery, chopped
3 bell peppers, diced
1 tbsp smoked paprika
1 cup brown rice, uncooked
2 cups vegetable broth
15 oz can diced tomatoes
Mix together cajun seasoning spices until well combined. In a large pot on medium heat, add the tofuky, olive oil, and cajun seasoning
Cook until the tofurky begins to brown, about 5 minutes
Add the onions to the pot, continue cooking on medium heat about 3 minutes
Add the celery, bell peppers, smoked paprika, brown rice, vegetable broth, and diced tomatoes, stir well
Allow to come to a boil
Place a lid on the pot, and turn the heat down to low
Allow to simmer about 30 minutes or until the rice is tender.
Altered from http://www.girlmakesfood.com/vegan-jambalaya/
http://allrecipes.com/recipe/simple-cajun-seasoning/
Thursday, February 13, 2014
Vegan Purple Yam Frosting (Ube Macapuno)
Ube:
13.5 ounce can coconut milk
4 ounces purple yam powder
Frosting:
5 tbsp Earth balance shortening
1 cup powdered sugar
1 tbsp soy milk
12 ounce bottle coconut strings (macapuno)
Heat coconut milk in a skillet and mix in purple yam powder. Cook over medium heat for 20 minutes or until thickened.
With a mixer, beat shortening until smooth. Sift in powdered sugar in three portions, mixing between each. While mixing, add soy milk and beat until fluffy. Mix in ube until incorporated and stir in macapuno.
13.5 ounce can coconut milk
4 ounces purple yam powder
Frosting:
5 tbsp Earth balance shortening
1 cup powdered sugar
1 tbsp soy milk
12 ounce bottle coconut strings (macapuno)
Heat coconut milk in a skillet and mix in purple yam powder. Cook over medium heat for 20 minutes or until thickened.
With a mixer, beat shortening until smooth. Sift in powdered sugar in three portions, mixing between each. While mixing, add soy milk and beat until fluffy. Mix in ube until incorporated and stir in macapuno.
Vegan Thick Creamy Custard (Purin)
Sauce:
Vegan butter
2 tbsp water
1/4 cup sugar + 2 tbsp sugar
Custard
1/4 cup soy milk
1/4 cup cornstarch
13.5 ounce can coconut milk
1/2 cup sugar
1/8 tsp salt
1/8 tsp turmeric (optional)
1 tsp vanilla extract
1 tsp almond extract
In a measuring cup or small bowl, dissolve cornstarch in soy milk with a fork and set aside.
Butter four pudding molds or ramekins. Heat 2 Tbsp of water in a sauce pan. Add 6 Tbsp of sugar and simmer until the sauce is browned. Pour sauce into the molds.
In a medium saucepan over medium heat, whisk together coconut milk, sugar, salt, and turmeric until just boiling. Reduce heat to medium and whisk cornstarch mixture into saucepan, stirring until thickened. Remove from heat and stir in vanilla and almond extract. Pour custard into the molds, let cool, and refrigerate overnight.
Alternate flavor additions are green tea powder or ground black sesame.
Altered from Chloe's Vegan Desserts
http://japanesefood.about.com/od/japanesedessertsweet/r/custardpudding.htm
Vegan butter
2 tbsp water
1/4 cup sugar + 2 tbsp sugar
Custard
1/4 cup soy milk
1/4 cup cornstarch
13.5 ounce can coconut milk
1/2 cup sugar
1/8 tsp salt
1/8 tsp turmeric (optional)
1 tsp vanilla extract
1 tsp almond extract
In a measuring cup or small bowl, dissolve cornstarch in soy milk with a fork and set aside.
Butter four pudding molds or ramekins. Heat 2 Tbsp of water in a sauce pan. Add 6 Tbsp of sugar and simmer until the sauce is browned. Pour sauce into the molds.
In a medium saucepan over medium heat, whisk together coconut milk, sugar, salt, and turmeric until just boiling. Reduce heat to medium and whisk cornstarch mixture into saucepan, stirring until thickened. Remove from heat and stir in vanilla and almond extract. Pour custard into the molds, let cool, and refrigerate overnight.
Alternate flavor additions are green tea powder or ground black sesame.
Altered from Chloe's Vegan Desserts
http://japanesefood.about.com/od/japanesedessertsweet/r/custardpudding.htm
Wednesday, February 12, 2014
Vegan Spanakopita
1 medium onion, finely chopped
2 tablespoons olive oil
16 ounces frozen chopped spinach, thawed/drained/squeezed dry
12.3 oz tetra box soft tofu
1/2 teaspoon dried dill weed
1 tbsp lemon juice
1/4 tsp salt and pepper, each
16 ounces phyllo dough, thawed
Olive oil in spray bottle
Saute the onions in the olive oil over medium heat until tender and golden. Remove skillet from heat.
Place tofu in a mixing bowl and crumble with a fork.
Add dill, lemon juice, salt and pepper, onions, and spinach.
Stir thoroughly to combine.
Preheat oven to 350°F.
Remove half of the phyllo dough from the package and cover the rest with plastic wrap and/or a damp towel to prevent it from drying out.
Brush the bottom and sides of a 13" X 9" glass baking dish with the melted margarine. Place 2 phyllo sheets in the dish and press in lightly.
Lightly brush with margarine (make sure to get the edges) and top with 2 more sheets and continue repeating until you have used half of the package of phyllo dough.
Spread the spinach mixture in dish on top of the phyllo dough.
Top with remaining phyllo dough in the same way as before, tucking or rolling in the excess edges when finished.
Bake 45 minutes until golden and filling is hot.
Let stand 10 minutes before serving.
Altered from http://greek.food.com/recipe/vegan-spanakopita-264333
2 tablespoons olive oil
16 ounces frozen chopped spinach, thawed/drained/squeezed dry
12.3 oz tetra box soft tofu
1/2 teaspoon dried dill weed
1 tbsp lemon juice
1/4 tsp salt and pepper, each
16 ounces phyllo dough, thawed
Olive oil in spray bottle
Saute the onions in the olive oil over medium heat until tender and golden. Remove skillet from heat.
Place tofu in a mixing bowl and crumble with a fork.
Add dill, lemon juice, salt and pepper, onions, and spinach.
Stir thoroughly to combine.
Preheat oven to 350°F.
Remove half of the phyllo dough from the package and cover the rest with plastic wrap and/or a damp towel to prevent it from drying out.
Brush the bottom and sides of a 13" X 9" glass baking dish with the melted margarine. Place 2 phyllo sheets in the dish and press in lightly.
Lightly brush with margarine (make sure to get the edges) and top with 2 more sheets and continue repeating until you have used half of the package of phyllo dough.
Spread the spinach mixture in dish on top of the phyllo dough.
Top with remaining phyllo dough in the same way as before, tucking or rolling in the excess edges when finished.
Bake 45 minutes until golden and filling is hot.
Let stand 10 minutes before serving.
Altered from http://greek.food.com/recipe/vegan-spanakopita-264333
Wednesday, February 5, 2014
Vegan Chick'n Tonkatsu
1 package gardein chick'n scallopini
1 1/4 cup all-purpose flour, divided
3/4 cup water
1 cup panko breadcrumbs
1 cup canola oil
SIMMERING SAUCE:
2 1/2 cups water
1 packet konbu dashi granules
2 tbsp soy sauce
1 tbsp mirin
1/2 tsp cube fresh ginger, peeled and grated
1/2 tsp garlic, peeled and grated
In a large skillet, combine the simmering sauce ingredients and bring to a boil. Put in the chick'n, cover, and simmer for 15 minutes on each side over medium heat, until all the liquid is absorbed.
Assemble 3 square pans. Fill the first with 1/4 cup flour, the second with 1 cup flour and water to make a thick paste, and the third with breadcrumbs. Dab the chick'n in the dusting flour, flour paste, and roll each piece in bread crumbs. Set aside.
In a small sauce pan, heat oil to 350 F. Slide the breaded chick'n into the oil and deep-fry one at a time for 30 seconds until crisp and golden brown. Drain on kitchen paper and serve hot with shredded cabbage and tonkatsu sauce.
Riken No Msg Konbu Dashi
SB Foods Bottled Grated Ginger
SB Foods Bottled Grated Garlic
Altered from http://theveganronin.blogspot.com/2008/10/tofu-tonkatsu.html
1 1/4 cup all-purpose flour, divided
3/4 cup water
1 cup panko breadcrumbs
1 cup canola oil
SIMMERING SAUCE:
2 1/2 cups water
1 packet konbu dashi granules
2 tbsp soy sauce
1 tbsp mirin
1/2 tsp cube fresh ginger, peeled and grated
1/2 tsp garlic, peeled and grated
In a large skillet, combine the simmering sauce ingredients and bring to a boil. Put in the chick'n, cover, and simmer for 15 minutes on each side over medium heat, until all the liquid is absorbed.
Assemble 3 square pans. Fill the first with 1/4 cup flour, the second with 1 cup flour and water to make a thick paste, and the third with breadcrumbs. Dab the chick'n in the dusting flour, flour paste, and roll each piece in bread crumbs. Set aside.
In a small sauce pan, heat oil to 350 F. Slide the breaded chick'n into the oil and deep-fry one at a time for 30 seconds until crisp and golden brown. Drain on kitchen paper and serve hot with shredded cabbage and tonkatsu sauce.
Riken No Msg Konbu Dashi
SB Foods Bottled Grated Ginger
SB Foods Bottled Grated Garlic
Altered from http://theveganronin.blogspot.com/2008/10/tofu-tonkatsu.html
Monday, February 3, 2014
Vegan Chocolate Frosting
5 tbsp Earth balance shortening
5 tbsp cocoa powder
1 cup powdered sugar
1 tbsp + 1/2 tsp soy milk
1/2 tsp cold coffee
1/2 tsp pure vanilla extract
With a mixer, beat shortening until smooth. Beat in cocoa powder until incorporated. Sift in powdered sugar in three portions, mixing between each. While mixing, add soy milk, coffee, vanilla and beat until fluffy.
5 tbsp cocoa powder
1 cup powdered sugar
1 tbsp + 1/2 tsp soy milk
1/2 tsp cold coffee
1/2 tsp pure vanilla extract
With a mixer, beat shortening until smooth. Beat in cocoa powder until incorporated. Sift in powdered sugar in three portions, mixing between each. While mixing, add soy milk, coffee, vanilla and beat until fluffy.
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