January 16th, 2006

Pumpkin Cookies, White Cookies

The newspaper actually had a vegan cookie recipe in it. I want to try them out sometime. Although, I'll replace the shortening with Soy Garden as shortening is generally rather foul.

Pumpkin CookiesCollapse )

And here's a veganized version of white cookies. They sound interesting...

White CookiesCollapse )
  • Current Mood: curious
  • Current Music: Oingo Boingo - Dead Man's Party

Tofu Aioli

I feel like I've posted this before, but I don't see it in the archives and it's a handy little quick recipe, so here you go:

Tofu Aioli

1 lb. firm tofu, broken up
1 medium clove garlic (or more if you're not shy about garlic breath)
juice of 1/2 lemon
1/2 tsp. salt
extra-virgin olive oil
optional: fresh herbs like dill, basil/pesto, vegetables like spinach, artichoke hearts, or roasted red peppers, olives, capers, etc.

Throw everything in a food processor and blend until smooth. Add as much olive oil as you want. If you're like me and need every little calorie you can get your hands on, you can bury a lot of olive oil in here! If, on the other hand, you're watching fat/calorie intake, it would still be good with very little or even none.

Serve as a dip with veggies or spread on sandwiches like mayo.

Gillian Welch - Time (The Revelator) - Red Clay Halo

Papaya & Sweet Potato Curry

Here's a recipe I came up with while poking around in my fridge trying to use up the odds and ends.
I didn't really measure anything but I'll try and give a good approximation of the amounts I used ...


- 4-6 Tbsp. vegetable oil
- 1 small onion, chopped
- 1 tsp. cinnamon
- 1 tsp. cayenne
- 1/4 tsp. cloves
- 1/4 tsp. paprika
- 1/4 tsp. cardamom
- 1/4 tsp. turmeric
- 2-3 Tbsp. maple syrup
- 1 cup of cooked, cubed sweet potato
- 1/2 of a small papaya - seeded, peeled and sliced
- 1/2 cup of peas (I used canned, drained sweet peas)
- 2/3 cup of mushrooms (again I used canned, but I bet fresh button mushies would also be nice)
- steamed basmati rice

At medium heat, I fried the onions until they were slightly caramelised. Then I added all the spices. I added a bit of the maple syrup here so that I could taste-test and adjust the spices to my liking. Then I added in the sweet potato and mixed it around until it was coated in spicy goodness. I added the papaya next, along with the peas, mushrooms and the rest of the maple syrup. I folded it all over a few times with a spatula to get everything coated nicely and then spooned it onto the basmati.

I ate some of it before I thought to take a picture so it's all mixed up with the rice. Plus, apart from these pics I have zero experience taking pics of food and not much more with digital cameras, so they're kinda blurry but ... here are some pics to give you an idea of what it looked like.Collapse )

What do I do with my bulgur?

I was recently given a whole bag of Bob's Red Mill Bulgur. So I needed to find out what to do with it. Here are two great recipes I found on Bob's Red Mill website. They're great because they contain two other ingredients I had no idea what to do with! Hooray!
What do I do with bulgur

And Kasha?

Kasha Mexicana

2-1/2 cups cooked Buckwheat Kernels (Roasted-Kasha)
1/2 cup Bulgur
1 (14 oz.) Can Peeled Tomatoes (I'd use the diced kind, easier to eat)
2 Tb Vegetable Oil
1 small Onion, peeled & minced
1 stalk Celery, finely chopped
1 small Green Bell Pepper, seeded and chopped
1 Tb Parsley Flakes
1 Tb Cilantro
1 Tb Fresh Lemon Juice
1/2 tsp Ground Cumin
1/2 tsp Sea Salt
1/4 tsp Pepper
2 cloves Garlic, peeled & minced
1 medium Carrot, peeled & finely chopped
1 tsp Chili Powder
2-3 drops Tabasco Sauce or any other hot sauce
1/2 cup Shredded Monterey Jack or Cheddar Cheese (vegan kind)

Drain liquid from the canned tomatoes into a small saucepan, reserving the tomatoes. Bring tomato liquid to a boil. Remove from heat and add bulgur; cover and let rest for 15 minutes.

Puree the tomatoes. Set aside.

Heat the oil in a skillet. Add the garlic and onions, stirring for about 3 minutes over medium heat. Add the remaining ingredients, except for bulgur and cheese; cook for 15 minutes.

Stir the soaked bulgur mixture into the vegetable mixture. Sprinkle the cheese over the top and serve.

And Flax seeds?

Bulgur & Flax Pilaf

2 Tbsp Butter
1 cup Bulgur
1/4 cup Flaxseed
1/3 cup Onion, minced
1 small Tomato, diced (or canned, diced for more lycopene)
2 cups vegetable Broth
1/2 tsp Salt
1/4 tsp Italian Herb Blend (insert any herbs you feel would go well: oregano, basil, garlic, parsley)

In a medium saucepan, melt butter over medium heat. Add bulgur, flaxseed and onions. Stir until bulgur is golden brown, about 3 minutes. Stir in tomato, broth, salt and Italian seasonings. Cover, bring to a boil, then lower heat and simmer approximately 15 minutes or until all the broth is absorbed. Fluff Pilaf with fork. Let stand 10 minutes before serving.

x-posted to vegetarian

2 more syndications you all might be interested in.

speedvegan and vegan_food
(and as always, if you don't want to add them all to your friends list, you can read all communities, users and syndications i am made aware of via my cooking journal's friends page (and if you have a cooking journal or know of a community or syndication that i don't have on the list, please let me know so i can add it. thanks.)

excellent taco/burritto filling + guacamole

greetings fellow vegans!

i think i've just eaten the best tacos i've EVER had. i'd post pics, but, um... i ate the evidence :-D
i had some leftover burritto filling in the fridge which i added to the TVP and veggies. i used about half of my leftover burritto filling in this, so you may have to reportion the ingredients. if you want it all to even out, then i think doubling the TVP, or halving the burritto fillng will work. oh, made some spicy guacamole, too.

Taco & Burritto Filling

1 cup TVP (textured vegetable protien)
Taco seasoning (your own mix, or prepackaged - i used Bearito's)
onion (diced)
green peppers (diced)
portabella mushrooms (diced)
minced garlic
1 tbsp oil

burritto filling ingredients:
1 can refried beans
1 can black beans (drained)
1 can sweet corn (drained)
1 cup (dry) rice
spanish rice seasoning (your own mix, or prepackaged - i used Bearito's)


burritto filling - cook rice according to your method of cooking rice, along with the spanish rice seasoning. in a large bowl or container, mix together cooked rice, refried beans, black beans, and corn.

taco filling:
hydrate TVP with the taco seasoning.
saute garlic, mushrooms, green peppers, and onions until they soften up. add hydrated TVP. continue to cook, stirring occasionally. when TVP starts to brown, add some of the burritto filling. let cook for 5 minutes or so, stirring occasionally. you can cook it until it's just heated, but i prefer it slightly browned.

spoon this excellent mix into your choice of taco shell or tortilla. garnish with taco sauce, diced tomatoes, shredded lettuce, and guacamole.

easy spicy guacamole

1 or 2 ripe avocados
about 1/4 to 1/2 a lemmon (or lime) (or the equivalent in juice)
1 tbs minced garlic
1 tbs salsa
1/4 tsp Dave's Insanity Sauce hot sauce (optional)
a dash of salt, black pepper, and garlic powder (yes i know it's redundant)

in a small food processor (i used an attachment for my hand-held blender) add all ingredients and blend to desired consistency. i used the juice of half a lemmon and it was too much (not thick enough), so i'd suggest using less lemon juice or more avocado.