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 Soy Chorizo Taco Lasagna (Halloween Style)

9 lasagna ribbons, dash of salt and canola oil
1 can Trader Joe's vegetarian refried beans
1 package medium firm tofu, drained then cubed
1 package soy chorizo
1 cup onion, diced
1/3 cup orange bell peppers, diced
1/3 cup yellow bell peppers, diced
1/3 cup red bell peppers, diced
2 cloves garlic, minced
1 1/2 cups Chinese black rice
2 tbsp canola oil
3 cups vegetable stock
1 14.5oz can diced tomatoes, undrained
1 tablespoon chili powder
1 teaspoon oregano
1 teaspoon cumin

Drain tofu, place on a plate and plate another plate on top of it. Place an object, such as a bottle of ketchup on top of the plate, and let water drain from tofu for at least 20 minutes.

In a large pot stir fry the onion, bell peppers, garlic and rice in oil for 3 minutes. Add the stock and diced tomatoes plus the juice. Bring to a boil, and stir in chili powder, oregano, and cumin. Reduce heat, cover and simmer for 40 minutes, or until rice is done and liquid gone.

In a different large pot, fill 2/3 with water and bring to a boil. Add lasagna ribbons, salt, and oil. Cook three fourths of the way and remove from fire. Let sit in water for 5 minutes or until lasagna is desired size but still firm enough to grab. With tongs, remove lasagna ribbons onto plates to cool and set aside. While the lasagna ribbons are boiling, spread refried beans onto the bottom of an 11x13" pyrex.

While lasagna is cooling, use the same large pot to saute tofu for 1 minute to remove additional moisture that has not been removed from draining. Add soy chorizo, stir till well combined, let simmer for 5 minutes, and remove from fire.

To assemble the lasagna, lay down three ribbons, and top it with half of the soy chorizo and tofu mixture. Top it with three more ribbons, and the rest of the soy chorizo and tofu mixture. Lastly, top it with the three last ribbons and the black rice. If you have Halloween style cookie cutters and extra pieces of bell peppers left over, shape bell peppers with cookie cutters and arrange on top of rice as a cute decoration

Altered from http://vegweb.com/recipes/mexican-brown-rice

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 Soy Sauce Vinegar Chicken (Adobo)

1/2 to 1 package gardein chicken, Boca ground beef, or cubed firm tofu
1/2 cup of soy sauce
1/2 cup white vinegar
1/2 tsp pepper (1/4 tsp pepper for Boca ground beef)
2 bay leaves
1 tbsp sugar
3 garlic cloves, minced
2 tbsp canola oil
3 cups cooked rice

In a large skillet or wok, heat oil. Saute garlic slightly until it's flavour releases.
Add fake meat and mix until warm.
Add vinegar, soy sauce, pepper, bay leaf, sugar, and stir well to combine.
Simmer for several minutes until vinegar is reduced.
Serve over a bed of rice. Enjoy!

Slightly altered from http://vegweb.com/recipes/aunties-adobo

Vegan Hamburger Helper

1/2 pound elbow macaroni, cooked and drained (may substitute with ditalini)
2 cups Ragu pasta sauce (I mixed 7-herb tomato and Tomato, garlic, & onion flavors)
1/2 cup Boca burger-style crumbles
1 tablespoon chili powder
1 teaspoon cumin
1/4 tsp tabasco
1/2 cup unsweetened Kikkoman soy milk
1/2 cup Daiya cheddar cheese shreds + extra for topping

Cook the pasta as directed in a large pot.
While pasta is cooking, in a medium pot over low heat, mix together pasta sauce, Boca crumbles, chili powder, cumin, and tabasco stirring well after each addition. Add soy milk and Daiya shreds, stir and remove from heat.
Drain pasta and transfer sauce into large pot. Mix in macaroni. Transfer individual portions to bowls, top with Daiya shreds, and microwave for 30 seconds or transfer contents of large pot into a casserole, top with Daiya shreds, and bake for 10-15 minutes at 425 degrees.

Altered from http://vegweb.com/recipes/healthier-hamburger-helper

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 Chicken Tomato Stew (Afritada)

2 tbsp canola oil
1 head garlic, diced (lessen if desired)
1 small onion, diced
6 roma tomatoes, diced
2 cups water
1 bag Gardein Chick'n Strips, thawed + cut into cubes (10.5oz, can be teriyaki flavor, just don't add the sauce) or 1 package chikuwabu, sliced
4 russet potatoes, diced
1/2 of a red bell pepper, diced
2 tsp salt
1 tsp pepper

In a large pot, heat the oil and saute the garlic until brown. Add the onions and stir for five minutes or until soft. Next add the tomatoes and stir. Add the water and chicken,  stirring until the chicken is soft. Lastly add the potatoes and bell pepper bringing them to a boil, stirring occasionally. Add salt and pepper and stir well. Once the potatoes are soft, remove from fire and serve over a bed of rice. Add more water if evaporated or too salty. Enjoy!

Altered from a family recipe
http://www.kibun.co.jp/products/all_169430a