Vegan since 1975, I decide to answer the question, "What DO you eat?" These posts tell about some meals and recipes my family and I have enjoyed over the years.

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Thursday, October 28, 2010

Stir-fried Rice and Gomasio

I had a bunch of steamed Chinese cabbage I needed to get rid of, plus I had used my rice cooker to make four cups of long grain brown rice, so I decided to make STIR-FRIED RICE last night.
In a large frying pan add a tablespoon of olive oil and two one-pound blocks of tofu that are cubed into half-inch sized pieces. Sprinkle it with tamari, toasted sesame oil, agave syrup and GOMASIO. I will mention how to make that, below.
Add a chopped red onion and a small amount of chopped hot red pepper. The pepper isn't necessary, but it does add a nice touch of color and hotness.
Keep stirring it every now and then, scraping the bottom and sides of the pan throughout this process.

Monday, October 25, 2010

Bagels


Won't you feel clever for making BAGELS? There are only a few differences between the dough for bread or bagels, and one extra step. If you make several dozen at a time, you can freeze them. This recipe will yield two dozen bagels and four large breads.
Start in a large bowl with two cups hot water and six cups cold water. That should be just warm enough to not burn on the back of your wrist. To this, add one tablespoon baking yeast and two tablespoons sugar.

Let it sit about five minutes before adding in eight cups of unbleached white flour, (I like the kind with the wheatgerm added back in). Beat it one hundred times, to develop the gluten. If you would like a dense bagel, more akin to a bagel shop's, you can add in some gluten flour at this point, or gluten powder. This raises the protein content and will help make a denser bagel consistency, but is not necessary for a delicious bagel. Let this sponge rise for twenty minutes.

Cornbread

I got out my cast iron cornstick pans to make a batch of CORNBREAD. These cornstick pans have seven indented shapes that are pocked with little holes that turn out stubbled sticks of crispy cornbread that are supposed to look like ears of corn. They don't look like ears of corn, too much, but they didn't hang around long enough that it mattered. You could also make these in a cast iron frying pan, bake it a little longer, and cut into wedges. They will be less crisp that way, but still great with soup or beans.

Dry Ingredients
3 cups--whole wheat pastry flour
2 cups--corn meal (or 1 1/2 cups corn flour and 1/2 corn grits)
1 Tbl.--baking powder
1 Tbl.--chili powder
1 tsp.-- salt
1/2 tsp--sugar
Wet Ingredients
1/2 cup--sunflower oil
3 cups--water or soymilk
oil or Smart Balance margarine for the pans

Preheat oven to 425 degrees. You can either oil the pans or put dabs of Earth or Smart Balance (the organic kind) margarine in each pan opening, then heat the pans up while you mix up the batter. If you do this, the outsides of the sticks will be even crispier. I forgot to, and they were still good.

Friday, October 15, 2010

Zucchini Bread

I had five really large zucchini taking up space on my counter, so what better to do with them than grate them into ZUCCHINI BREAD? 

Almost the same as carrot cake, I don't know why this is called a bread, other than it being baked in a loaf shaped pan. 


Regardless, I peeled and cored the five giant zucchini, and ran them through an electric grater, yielding enough for two batches of loaves, which was around ten cups of zucchini.

Thursday, October 14, 2010

Tofu Stroganoff and Red Cabbage

I thought I'd lost my recipe of TOFU STROGANOFF, but I found it tonight. There used to be little tear-off recipes from Natural Messages Company in Boston back in the seventies. Having recovered it, I share it with you, now, almost the same.
The night before, dice up a pound of tofu and marinate it in a jar with a quarter cup of tamari, a half teaspoon of garlic powder, and an eighth teaspoon of cumin and black pepper. Fill the jar with water to cover and shake it up before refrigerating.
The next night, saute one chopped large onion in a quarter cup of olive oil. Slice half a pound of white mushrooms, which is about four cups, and add them to the onions after a few minutes, along with the marinated tofu and the marinade.

Wednesday, October 13, 2010

Lentil Soup and Sourdough Bread and Vegan Pizza

My mother would always make LENTIL SOUP when we would come to visit, and I have tried to recreate her recipe, with maybe just a few changes.

In a large soup pot, saute one medium chopped onion in a tablespoon of olive oil, eventually adding three chopped garlic cloves, three chopped carrots and two large diced potatoes. I also added a small amount of chopped celery, a small piece of hot red pepper and one small green pepper that grew all lonely in the garden.
Add one teaspoon of thyme, one bay leaf, one teaspoon of summer savory, and a half teaspoon of turmeric, just because.

Saturday, October 9, 2010

Corn Chowder

If you buy some corn on the cob which isn't as good as you hoped it would be, it's always helpful when someone says, “Make some CORN CHOWDER!” So, thanks, Dean. I was also making some soymilk, so I had plenty of that, too. This meal doesn't take too long to make, and doesn't require any bread with it to be filling.
Chop up and saute together one large onion, two stalks celery, four small carrots and three large potatoes for about five minutes in some olive oil.
Add one teaspoon salt, and either black or cayenne pepper to taste, along with two tablespoons of nutritional yeast and four cups of water.

Bring to a boil and then lower heat and cook for thirty minutes, covered.
Add two and a half cups of cooked corn that has been cut off the cob, or a couple of cans of corn, or a package of frozen corn. If you used the frozen corn, of course cook it until it is all hot.
Add four cups of unsweetened or plain soymilk and serve.

I have used vanilla soymilk when I had nothing else around. Also, since I hadn't sweetened the soymilk I just made, I did add about a half teaspoon of agave syrup to make up for that.
I thought it was tasty, and the boys came back for seconds.

Wednesday, October 6, 2010

Chocolate Pudding, Tofu Whipped Cream and Vanilla Extract

I mentioned before that I would tell you how to make a CHOCOLATE PUDDING with the soymilk that may be languishing in the refrigerator. Tonight was the night.

In a sturdy pot, add one third cup of cocoa powder, one half cup of organic sugar, a quarter teaspoon salt, and a quarter cup of organic cornstarch.
Whisk in three cups soymilk and bring to a boil. Reduce to a simmer, cover, and cook for ten minutes. Whisk occasionally while heating.

Peanut Squash Soup

My oldest son says that the name “Squash” says it all, in regards to that Vitamin A-packed vegetable. He wouldn't touch it, normally, but since he was out in his truck listening to VPR while I blended this PEANUT SQUASH SOUP, he will never know what he ingested. 

As the chef said on Fawlty Towers, “What the eye doesn't see, the cook gets away with.”

Have on hand one buttercup squash or two sweet potatoes. Peel them, and take out the seeds, if it is a squash. Cube it.
Saute one large chopped onion and eventually add five chopped garlic cloves in two tablespoons of olive oil.