Vegan Korean Fusion Kimchi Spaghetti

1 pound spaghetti
Pinch of salt
10oz kimchee (check for no anchovy sauce)
2 tbsp nametake or sauce below (http://veganwithkathleen.blogspot.com/2013/08/vegan-asian-light-bento.html)
1/3 cup Spectrum Vegan Light Canola Mayo
3 tbsp shredded seaweed (kizami nori)
Sauce:
1 1/2 tbsp soy sauce
1 1/2 tbsp mirin
1 tbsp Shirakiku cooking sake
1 tbsp rice vinegar
1/2 tbsp sugar

Bring a large pot of water to a boil, add a pinch of salt, and cook spaghetti until tender.
If making sauce, while spaghetti is cooking, in a small pot, bring all sauce ingredients to a light boil, lower heat, and simmer for two minutes or until sake taste has been cooked out.
Drain spaghetti, add nametake or sauce, stir, then add kimchee, mixing until well incorporated. Add vegan mayo, shredded seaweed, and stir well. Makes 8 servings.

Vegan Yeastless Focaccia

Olive oil for brushing and coating
2 cups unbleached flour + more as needed
2 teaspoons baking powder
1 teaspoon salt
1 cup water
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic salt
1 1/2 teaspoons crushed dried basil
1/4 cup Daiya vegan mozzarella shreds (optional)

Preheat oven to 425 degrees F (220 degrees C). Brush a 9x13 inch pyrex with olive 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 cayenne, garlic salt, basil, and vegan cheese if using.
Bake in preheated oven for 15 minutes.

Altered from http://allrecipes.com/recipe/exquisite-yeastless-focaccia/

Vegan recipes from Food Network!

My all time biggest inspiration has to be Chloe Coscarelli who was the first vegan who won Cupcake Wars! Quite a few vegan bakeries actually compete but few win, and even fewer post the recipes they competed with online so I really appreciate Chloe's website! I have her first cookbook and am going to buy her dessert cookbook which just came out this month. Recipes and more at http://chefchloe.com/vegan-recipes.html and episode review and pic credit to http://archives.quarrygirl.com/2010/06/22/vegan-cupcakes-ftw-chloe-coscarellis-huge-food-network-victory/

Next up has to be Trisha Yearwood's Black Bean Lasagna. I'm not a big fan of Southern cooking, but I watch her show just in case, and I'm glad that I did because the whole entire episode was vegan! She won me over with making using tofu ricotta with nutritional yeast on national television. These are seemingly secret vegan cooking methods that hardly anyone knows about so I was really moved almost to tears that she showcased this alternative on her show. I'm so happy that families like hers have a Veggie Night every now and then and because of this episode I am hopeful that other families who don't have one yet will try it! Recipe here http://www.foodnetwork.com/recipes/trisha-yearwood/black-bean-lasagna-recipe/index.html

More dessert from guess who? Giada De Laurentiis! As a big fan of her show, I would recognize that clean, beautiful presentation anywhere, but little did I know one exciting fact. In the episode, she revealed that her mom is vegetarian. I wonder if she knows Chloe Coscarelli? With things like Italian sausage and pepperoni, Italian vegetarians is something I had not heard of until Chef Chloe. The only qualm I would have about this recipe is that I'm guessing it must be consumed within a couple of days or less otherwise I imagine the avocado would spoil fast like it usually does but when I feel like melting chocolate I definitely want to try this recipe. Thanks Giada! Recipe here http://www.foodnetwork.com/recipes/giada-de-laurentiis/chocolate-avocado-mousse-recipe/index.html

One recipe I've been dying to try is these Pierogis. I was pretty moved when I saw them in Home Made in America with Sunny Anderson because they were made by a woman who is also named Kathleen. Even better, she said she uses them as payment to get heads to help on her horse rescue farm, and at the time I was really into a farming game on Nintendo 3DS, so I felt we were intensely related, though I was only farming in a game xD. Recipe here http://www.foodnetwork.com/recipes/pierogies-recipe/index.html

Lastly is this vegan chili also from horse rescue farm home cook Kathleen <3. I think about it every now and then because of how satisfying the meat eating farm helpers said it was in the episode. When I can gather the numerous amount of ingredients used to make this chili flavorful and hearty, I really look forward to putting it together. Two Kathleen's making vegan chili ftw! Recipe here http://www.foodnetwork.com/recipes/veggie-chili-recipe/index.html

Vegan Schiacciata

2 lb fine semolina (durum) flour
1/2 cup warm water
3 envelopes of dry yeast
3 tablespoons of olive oil
½ teaspoon of sugar
pinch of salt
1 bag Daiya mozzarella shreds
Tofurky slices
Tofurky pepperoni

In a bowl mix the warm water and the yeast. Add the sugar, 1/2 cup of flour, mix until it is well blended and a soft dough is obtained. Should it be too dry add some water, if it is too watery add flour. Set aside covered in a warm place. After 45 minutes to 1 hour combine risen dough with remaining flour add some lukewarm water, the oil, pinch of salt and knead to obtain an elastic dough, similar to the bread dough. Make a ball, cut across the top to allow it to rise, cover and put in a warm place until it almost doubles in size, 1 to 2 hours. On a floured surface roll dough out thinly. Top bottom half with daiya, tofurky slices, pepperoni, and more daiya. Fold top half of dough on top of the filling. In a 375 degree preheated oven, bake for 30 to 40 minutes, until light golden brown. Cut into four slices and finish each with grill marks in a panini press. Enjoy!

Vegan Meat Ravioli

Wonton wrappers (make sure they are the egg free kind)
Morningstar meatballs
Lemon juice
Basil
Water
Olive oil
Pasta sauce

Remove desired amount of wonton wrappers from package, transfer to a plate and cover with a damp kitchen towel to keep them from drying out. Cook meatballs as directed. Once cool enough to touch, cut in half and place half an inch above a corner and flatten the meatball to stretch it a bit. Add few drops of lemon juice to one side of the meatball, flip over, and repeat with the other side. Sprinkle a little basil on each side. Careful not to add too much or the taste will be too strong. Dip your finger in water and moisten all edges of the wrapper. Connect the opposite corner to the side which the meat ball is on and secure the edges. Drop raviolis into pot of boiling water and cook for 5 minutes. Drain water, cool, toss in olive oil, pasta sauce, and serve. Enjoy!

Vegan Thin Crust Pizza

    2 cups flour
    2 teaspoons baking powder
    1 teaspoon salt
    2 tablespoons olive oil + 1 tablespoon for brushing (I used canola oil)
    2/3 cup water
    1/2-3/4 cup marinara or pizza sauce (I used 1 1/2 cups and it came out gooey but delicious)
    3/4 bag of daiya mozzerlla cheese shreds
    1/4 of a green pepper, sliced
    1/4 of a red pepper, sliced
    1/4 of a small onion, sliced

Preheat oven to 450 degrees F. Line a pizza pan with foil. Mix flour, baking powder, salt, olive oil, and water in a bowl and knead until fairly smooth.  Roll out into pizza dough shapes on lightly floured counter or cutting board. You can make one big pizza or a few personal size pizzas with this amount.
Roll out the dough as thinly as possible, usually about 1/4" thick, and fold the edges in a little bit. Prick all over the center of the crust(s) with a fork and put the crust(s) on prepared sheet; bake for 5 minutes.
When crust is finished pre-baking, spread a small amount of oil over each one and then cover with sauce.
Top with vegan mozzarella and parmesan. Put back in the oven for 12-15 more minutes. Enjoy!

Altered from http://vegweb.com/index.php?topic=38620.0

Vegan Sundried Tomato Mozzarella Tofu Patties

12 oz textra box firm tofu
1 package Tofu Burger Patty Mix
3 pieces sundried tomatoes + 2 tbsp oil from jar of Giada Sundried Tomatoes
1/2 cup Daiya nondairy mozzarella cheese shreds

With a pair of scissors, cut off 4 triangle ends of the tetra box of tofu, carefully draining the liquid inside. Cut off the top of the box and empty into a small mixing bowl.
Grab three pieces of sundried tomatoes from the jar and slice them approximately into 1cm pieces. Add Tofu Burger Patty Mix to the bowl and knead together. Add half sundried tomatoes to the bowl, knead again, and then the remaining half to evenly distribute the tomatoes. Do the same with the cheese.
Warm a large skillet on medium heat and add 2 tbsp oil from the jar of sundried tomatoes. Divide the tofu mixture into 5 pieces and form 5 patties. Cook until patties move easily in the pan and flip to brown the other side. Serve with your choice of bread, rice and vegetables (e.g. bell peppers and eggplant), or delicious by themselves.

Altered from recipe on Tofu Burger Patty Mix

Vegan Kabocha Squash Lasagna

9 lasagna ribbons

2 1/2 cups brown onions (3 small onions), chopped
2 tbsp olive oil

1 pound Kabocha squash (half of a small squash), peeled and cut into 1/4″ slices

2 cups veggie broth

1 tsp thyme

1 tsp sage

1 box tofu

2 tbsp lemon juice
2 tsp onion powder
1 tsp salt
1/2 tsp freshy ground pepper
1/2 tsp cayenne pepper

1 package Daiya nondairy cheddar cheese shreds

Preheat oven to 375°F.

Preheat large saute pan for 30 seconds. Add 2 tbsp olive oil and saute onions until soft, stirring occasionally. Transfer to a bowl and set aside.

Return same pan to heat and add sliced squash, broth and herbs. Bring to a boil and cook on high heat until broth almost all of the broth has evaporated. Separate from broth and set aside.

Meanwhile blend tofu with the lemon, onion powder, salt, pepper, and cayenne.

Coat a 13 x 9 x 2-inch pyrex with the remaining broth.

Lay down 3 lasagna noodles and coat with tofu ricotta. Place squash on top of the lasagna in a thin layer. You’ll be making two layers of the squash so just use half now. Place half of onions on top of squash and sprinkle around desired portion of shredded daiya. Repeat for the second layer.

Top with the final 3 lasagna sheets. To finish sprinkle with shredded daiya.

Bake for 20 min or until daiya shreds are melted.

Altered from http://gavanmurphy.com/butternut-squash-lasagna/

Vegan Spinach Lasanga

2 cans Hunt's tomato sauce or Prego or Ragu
1 box lasagna ribbons, boiled and drained
1 block firm tofu
1 small onion, diced
4 cloves garlic, minced
1 block vegan gourmet mozzarella cheese, shredded or ~2 cups Daiya Mozzarella Cheese, shredded
2 cups frozen spinach, boiled and drained
2 tbsp lemon juice
3 tsp basil
1 tsp oregano
1 tsp salt

In a blender, process tofu, onion, garlic, juice, basil, oregano, and salt then mix in spinach. Cover the bottom of a 9x13 Pyrex with 1 cup of sauce. Place three ribbons on top of the sauce about an inch apart. Cover the ribbons with half of the tofu mixture and 1/2 cup of the cheese. Place three more ribbons on top of the tofu mixture about an inch apart. Cover the ribbons with 1 cup of tomato sauce, the rest of the tofu mixture, and another 1/2 cup of cheese. Place three more ribbons on top of the tofu mixture about an inch apart. Cover the ribbons with 1 cup of tomato sauce and 1 cup of cheese. Bake at 350 degrees for 30 minutes and cool. 


Altered from How it All Vegan! cookbook