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!
Monday, May 21, 2012
Vegan Yakisoba Pan
Yakisoba noodles (available refrigerated or dry, you can also use chow mein noodles or fry soba noodles)
Hot dog buns (more traditional, or hamburger buns also work well)
Seaweed powder for sprinkling (this is just ground seaweed available in Japanese markets)
Spicy mayo yakisoba sauce for one bun (leave out if you are strict on sugar):
2 tbsp veganaise
1/4 tsp okonomi sauce
1/8 tsp sriracha
Fry noodles as directed. Sprinkle a bit of seaweed on portion 1/2 cup of noodles and coat thoroughly. Transfer to a hot dog bun and create a zigzag pattern of sauce with a knife or spoon or from a squirt bottle for a pretty presentation. Enjoy!
Hot dog buns (more traditional, or hamburger buns also work well)
Seaweed powder for sprinkling (this is just ground seaweed available in Japanese markets)
Spicy mayo yakisoba sauce for one bun (leave out if you are strict on sugar):
2 tbsp veganaise
1/4 tsp okonomi sauce
1/8 tsp sriracha
Fry noodles as directed. Sprinkle a bit of seaweed on portion 1/2 cup of noodles and coat thoroughly. Transfer to a hot dog bun and create a zigzag pattern of sauce with a knife or spoon or from a squirt bottle for a pretty presentation. Enjoy!
Thursday, May 17, 2012
Vegan Green Tea Mini Cupcakes
1/2 cup Whole Soy & Co. plain soy yogurt
2/3 cup Kikkoman unsweetened soy milk
1/4 teaspoon vanilla extract
1/3 cup canola oil
1 1/4 cups unbleached flour
1 teaspoon baking powder
1/4 teaspoon baking soda
3 teaspoons matcha tea powder
1/4 teaspoon salt
3/4 cup granulated sugar
1/4 teaspoon vanilla extract
1/3 cup canola oil
1 1/4 cups unbleached flour
1 teaspoon baking powder
1/4 teaspoon baking soda
3 teaspoons matcha tea powder
1/4 teaspoon salt
3/4 cup granulated sugar
Preheat oven to 350 degrees F and line a mini cupcake pan with liners, or mini silicone cupcake tins with liners if needed for serving somewhere like school or work. In a large bowl, whisk together the yogurt, soy milk, vanilla, oil, and almond extract, beating well to blend in yogurt. Sift in the flour, baking powder, baking soda, matcha powder, salt, and sugar. If using a stand up mixer such as Kitchen Aid, while it is mixing add the matcha, then the baking powder, baking soda, salt, sugar, and lastly the flour in 1/4 cup increments. Beat a little longer to break up any large lumps. Fill liners two-thirds full and bake 15 minutes or until batter is fully baked yet soft. Sweet enough without frosting or add the one of your choice. Enjoy!
Makes approximately 43 mini cupcakes filling it 2/3 of the way full (1st batch of 24, 2nd batch of 19). Set to make 12 regular sized cupcakes with the addition of approximately 5-10 minutes baking time.
Makes approximately 43 mini cupcakes filling it 2/3 of the way full (1st batch of 24, 2nd batch of 19). Set to make 12 regular sized cupcakes with the addition of approximately 5-10 minutes baking time.
Wednesday, May 16, 2012
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
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
Wednesday, April 11, 2012
Vegan Potatoes Au Gratin
6 large potatoes, peeled and cubed
1 1/4 cups vegetable broth, divided
2 tablespoons all-purpose flour
1 teaspoon seasoning salt
1/2 teaspoon ground black pepper
1/4 teaspoon dry mustard
1/8 teaspoon nutmeg
2 cups soy milk
3/4 cup + 3/4 cup Daiya nondairy cheddar cheese shreds
1 cup soft bread crumbs
Paprika for sprinkling
Preheat oven to 350 degrees F.
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and place in a 9 x 13 inch baking dish.
Meanwhile, in a small saucepan over high heat, boil 2 tablespoons of broth. Reduce heat to low. Stir in flour, seasoning salt, pepper, mustard and nutmeg. Gradually add soy milk, stirring constantly until thickened. Stir in 3/4 cup of cheese. Stir constantly until cheese is melted. Pour over potatoes.
In a small bowl combine the remaining broth and the bread crumbs. Spoon evenly over potatoes. Top with remaining soy cheese. Sprinkle with paprika.
Bake in preheated oven for 20 minutes.
Cheese sauce only covers the potatoes half way so soymilk and spices may be doubled if more sauce is desired.
Altered from http://allrecipes.com/recipe/vegan-potatoes-au-gratin/
1 1/4 cups vegetable broth, divided
2 tablespoons all-purpose flour
1 teaspoon seasoning salt
1/2 teaspoon ground black pepper
1/4 teaspoon dry mustard
1/8 teaspoon nutmeg
2 cups soy milk
3/4 cup + 3/4 cup Daiya nondairy cheddar cheese shreds
1 cup soft bread crumbs
Paprika for sprinkling
Preheat oven to 350 degrees F.
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and place in a 9 x 13 inch baking dish.
Meanwhile, in a small saucepan over high heat, boil 2 tablespoons of broth. Reduce heat to low. Stir in flour, seasoning salt, pepper, mustard and nutmeg. Gradually add soy milk, stirring constantly until thickened. Stir in 3/4 cup of cheese. Stir constantly until cheese is melted. Pour over potatoes.
In a small bowl combine the remaining broth and the bread crumbs. Spoon evenly over potatoes. Top with remaining soy cheese. Sprinkle with paprika.
Bake in preheated oven for 20 minutes.
Cheese sauce only covers the potatoes half way so soymilk and spices may be doubled if more sauce is desired.
Altered from http://allrecipes.com/recipe/vegan-potatoes-au-gratin/
Saturday, March 24, 2012
Vegan Japanese Potato Salad
4 medium Russet potatoes, peeled and cubed
2 medium thin carrots, peeled
1 Japanese cucumber, seeded and sliced
1/2 of a small onion, diced
1 canola oil
1 tsp yellow mustard
1 tablespoon lemon juice
Salt and pepper
2/3 cup veganaise
Peel and cut the carrot in half and slice thinly. Peel the potatoes and cut into small chunks.
Add both to a pot and cover with cold water, add a little salt, and bring to a boil. Boil until the potatoes and carrots are tender - the cooking time depends on how big you cut them up. Test for doneness by tasting a piece.
In the meantime, seed the cucumber and slice thinly. Slice the onion thinly also. Put both into a small bowl, and sprinkle with a little salt, and massage with your hands so that moisture comes out of the slices and they become quite limp. Squeeze out excess moisture.
Drain the potatoes and carrot well. While still hot, put into a bowl and add the lemon juice, olive oil, mustard and a little salt and pepper. Mix well, and cool until they are no longer warm to touch. (This step is important for the flavor so the cucumber and onion don't semi-cook in the hot potatoes.) Mix in the cucumber and onion. Mix into the veganaise into the potato salad. Cover and cool in the refrigerator.
Altered from http://justbento.com/handbook/recipes-sides-and-fillers/vegan-japanese-potato-salad
2 medium thin carrots, peeled
1 Japanese cucumber, seeded and sliced
1/2 of a small onion, diced
1 canola oil
1 tsp yellow mustard
1 tablespoon lemon juice
Salt and pepper
2/3 cup veganaise
Peel and cut the carrot in half and slice thinly. Peel the potatoes and cut into small chunks.
Add both to a pot and cover with cold water, add a little salt, and bring to a boil. Boil until the potatoes and carrots are tender - the cooking time depends on how big you cut them up. Test for doneness by tasting a piece.
In the meantime, seed the cucumber and slice thinly. Slice the onion thinly also. Put both into a small bowl, and sprinkle with a little salt, and massage with your hands so that moisture comes out of the slices and they become quite limp. Squeeze out excess moisture.
Drain the potatoes and carrot well. While still hot, put into a bowl and add the lemon juice, olive oil, mustard and a little salt and pepper. Mix well, and cool until they are no longer warm to touch. (This step is important for the flavor so the cucumber and onion don't semi-cook in the hot potatoes.) Mix in the cucumber and onion. Mix into the veganaise into the potato salad. Cover and cool in the refrigerator.
Altered from http://justbento.com/handbook/recipes-sides-and-fillers/vegan-japanese-potato-salad
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
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
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