"My last supper, and it's vegan ? Jeee-sus Christ, who catered this thing?"
What you need:
*1 small head of purple cabbage, sliced as thin as possible
* 1 large carrot, coarsely grated
*1/4 cup fresh parsley, coarsely chopped
*1/3 cup Vegenaise (for those of us in the UK, this is a mayonnaise substitute. I use Plamil's Egg Free
*a dash of apple cider vinegar (malt vinegar in the UK)
*1 tablespoon of sugar
*1/2 teaspoon salt, plus more to taste
*1/4 teaspoon dry mustard powder
*1/2 teaspoon celery seed
*a dash of cayenne
*freshly ground black pepper, to taste
What you do:
1. In a large bowl, toss together the cabbage, carrot and parsley.
2. In a small dish combine the Vegenaise, vinegar, sugar, salt and spices to make a dressing.
3. Toss the two together, mix well and season with salt and pepper to taste.
4. Chill and serve.
What you need:
*1 pound extra firm tofu, marinated in something mild for several days (a marinade made with broth, herbs and nutritional yeast is great).
*1/2 cup unbleached white flour
*1/3 cup cornstarch (cornflour in the UK)
*1/2 teaspoon baking powder
*1/4 teaspoon salt
*1/2 teaspoon vegetable oil
*1 cup plus 1 tablespoon water
*1 lemon, juiced
*1/4 cup sugar
*1 cup water
*1 tablespoon cornstarch (cornflour) and 2 tablespoons water mixed together separately to make a slurry
* vegetable oil for deep frying
What you do:
1. Cut the tofu into 1 inch strips and drain well.
2. Prepare the batter by mixing together in a bowl the flour, cornstarch, baking powder, salt, oil and water. Whisk it really well so there are no lumps.
3. Prepare the lemon sauce by mixing together in a small saucepan the lemon juice, sugar, water and slurry mix.
4. Heat about an inch of oil in a large saucepan till fryin' temperature hot.
5. Dip the tofu into the batter and let it coat heavily. Carefully place it into the oil.
6. Repeat with as many pieces of tofu will fit comfortably in your pan without crowding. The batter will spread out in the hot oil and stick to each other if you put them in too close. Break up any pieces that are stuck and carefully loosen the bottom of each strip. The trick is to turn the tofu over as soon as the batter has set so that the tops will get crunchy, too. Once the batter has set on both sides, you can keep flipping them over to make sure they get golden brown.
7. Drain the brown tofu strips on lots of paper towels to drain off the excess oil.
8. After all the tofus are browned, cook the sauce. Give the sauce a stir and place it over medium heat until it begins to boil. Once the sauce has turned clear, reduce the heat and let it simmer unitl it's thick to your liking.
9. Serve the chickin's with rice and lemon sauce to dip into. You can pour the lemon sauce on top, but it will soften the golden crust you've worked so hard to create.
*Blender or food processor
*Ice cream machine (the kind with the tub you chill in the freezer works fine, and they cost less than $50).
*1 tetra box firm silken tofu (like Mori-Nu) or 8 ounces soy yogurt
*Between 3/4 to 1 cup plain soy milk
*1/3 cup maple syrup or brown rice syrup (or a combination)
*2 teaspoons vanilla
Combine all 4 main ingredients in a blender or food processor and blend until thoroughly combined and smooth. Blend in any desired flavouring ingredients (see below). Pour into your ice cream machine, and freeze following the manufacturer's instructions.
For various flavours, add to the food processor:
For Banana Soy Ice Cream: blend in 2 ripe bananas
For Strawberry Soy Ice Cream: blend in 12-16 frozen and partially thawed strawberries.
For Pineapple Soy Ice Cream: blend in 1 can or 1 cup of pineapple (well drained). You may want more sweetener.
For Ginger Soy Ice Cream: add either 1/4 cup preserved ginger or 1 to 2 inches grated fresh ginger (for preserved ginger, add to food processor so it gets ground up).
Use your imagination to come up with new flavours!
Flavoured liqueurs or syrups are a great way to add punch. Try creme de menthe and chocolate chips, or coffee liqueur, or instant coffee powder.
*A couple of large bowls
*9 x 13 baking pan
*4 cups whole wheat pastry flour
*1 tablespoon baking powder
*1 teaspoon baking soda
*1 1/2 teaspoons salt
*1 1/2 teaspoons cinnamon
*1/4 teaspoon allspice
*1/4 cup canola oil
*1/2 cup vanilla soy yogurt
*1 cup pure maple syrup
*1 1/2 cups plain soy milk
*1 teaspoon vanilla
For the topping:
*1/4 cup whole wheat pastry flour
* 3 tablespoons brown sugar
*1/4 teaspoon cinnamon
*1 tablespoon canola oil
*1 cup chopped walnuts
1.Preheat oven to 350 degrees F. Lightly grease or spray a 9 x 13 baking pan with non stick cooking spray.
2. Make the topping:
Sift together flour, sugar and cinnamon. Drizzle the oil in a little at a time and mix with your finger tips until crumbs form. Add the walnuts and mix.
3.Make the cake: Sift together the dry ingredients in a large bowl. In a separate bowl, vigorously whisk together the wet ingredients until well combined. Add the wet to the dry and combine.
4. Pour the batter into the prepared pan and sprinkle the topping over it. Bake at 350 degrees F for 45 minutes or until a toothpick or butter knife comes out clean.
*1 sachet (packet) of Hovis bread yeast, or whatever brand you prefer
*4 cups of strong (bread) flour. I use a mixture of brown and white flours.
*2 tablespoons wheat germ
*1 tablespoon of sugar
*1 teaspoon of salt
*1 tablespoon of dried mixed herbs
Sprinkle the sachet of yeast into the bottom of the bread pan. Mix all dry ingredients and add to pan on top of the yeast.
*1 1/4 cup of hot water
*1/4 cup of soy milk
*1 tablespoon of oil
Mix all the liquid ingredients together and pour over the dry ingredients in the bread pan. Set inside the bread machine and set for a one and a half pound loaf.
This recipe is easily adaptable. Mix up the flours, but remember that the less white flour you use, the denser and moister the bread will be. You can add things like cheese, black olives, etc. later in the cycle, too.
Preheat oven to 350 degrees (gas mark 4). Oil loaf pan with vegetable oil or margarine.
*1/2 cup white sugar
*1/2 cup brown sugar, packed
*1/2 cup margarine
*very ripe bananas (4 small OR 3 medium OR 2 large)
*2 cups plain white flour
*1/2 teaspoon of baking soda
*1/2 teaspoon of salt
*1 teaspoon cinnamon
*1/4 teaspoon ginger
*1/4 cup of soy milk
*1 teaspoon vanilla extract
*1/4 cup chopped walnuts or pecans
* wheat germ
In a medium sized bowl, mix the flour, salt, baking soda and spices together. Set aside. Cream sugars and margarine well in a large bowl. Add the mashed bananas, soy milk and vanilla to the sugar/margarine mixture and mix well. Add in the dry ingredients a little at a time until all is worked in and the batter is heavy and smooth. Stir in the walnuts or pecans. Turn the mixture out into the prepared bread pan, smooth out and sprinkle the top with the wheat germ. Bake for approximately 1 hour and 15 minutes. This recipe doubles beautifully if you find yourself with several bananas that need to be used quickly. I did have to add an extra 1/4 cup (3/4 cup total) of soymilk to get it the right consistency, though.
This is as I do it using my Kitchenaid mixer, although it is easily done manually.
Preheat oven to 350 degrees (gas mark 4). Oil a casserole dish or baking pan. This will need to have a lid or you could cover it with foil.
For the seitan:
*1 1/2 cups of wheat gluten flour
*1/2 cup of gram (chickpea) flour
* 1/2 teaspoon of Cajun Spice Mix OR curry powder OR chili powder
*1 tablespoon nutritional yeast
*1 finely chopped clove of garlic
*1 tablespoon vegetable broth powder
* pinch of turmeric
* 2 cups of water
Put all except the water into the bowl of the mixer and blend for a moment or two on number 1. Then slowly add the water until it is all well mixed. Turn up to number 2 and mix well for a couple of minutes, stopping to scrape down the sides halfway through. Then switch from the mixer paddle to the dough hook and knead for 15 minutes. I know that sounds like a long time, but it's necessary. If you've never made seitan before, do not be alarmed! It is vulgar looking and feeling, but that's exactly what it's supposed to be like. Carry on after a slight freak-out.
As the mixture is being kneaded, start mixing up the broth.
*3 cups of water
*1 tablespoon soy sauce OR 2 tablespoons liquid aminos
*3 tablespoons vegetable broth powder
*1 chopped onion
*1 chopped clove of garlic
*pepper to taste
*1 tablespoon oil
*2 bay leaves
Mix all of these together and set aside momentarily.
After the seitan is kneaded, transfer it to the oiled pan. Pour the broth over it and bake for one hour at 350 degrees. After one hour, cover with a lid or foil and continue baking for another hour. Let cool.
Seitan can be used in many ways....far too many to list here. Do a quick search and you will find numerous recipes from a Philly style "steak "sandwich to a "pot roast". Seitan is gloriously adaptable. Most of the time I just use the above recipe, slice it up, sprinkle with a little spicey mixture and lightly brown in a bit of oil. I also like to use it in sauces over pasta.
I was very hesitant to try making seitan at first because so many people seem to have problems with it, but I have never had a bad batch, so don't let them scare you off.
*1 onion, chopped
*2 tablespoons vegetable oil
*1 cup mushrooms, shopped
*1 cup green pepper, chopped
*2 carrots, chopped
*2 parsnips, chopped
*2 cloves garlic, chopped
*1 can (16 ounces) chopped tomatoes
*2 bay leaves
*1/2 teaspoon oregano
*1/4 teaspoon rosemary
*1/4 teaspoon sage
*1 pound firm tofu, drained and pressed
*2 cups of mashed potatoes, or more depending on how thick a layer you prefer
1. Saute the onion, mushrooms, green peppers, garlic, carrots and parsnips until tender.
2. Add the tomatoes, bay leaves, oregano, rosemary and sage. Cover this and let it simmer about 15 minutes.
3. Crumble in the tofu and cook another 5 minutes.
4. Turn into a greased casserole, cover with the potatoes and bake at 375 degrees (gas mark 5) for 20 minutes, or until lightly browned.
Some random images I've come across in Google searches for "fat" this and that.