Stuffed Portobello Mushrooms

Stuffed Portobello Mushrooms,  The Gluten-Free Vegan p 79 by Susan O'Brien

4 large portobello mushroom caps
1 tbsp olive oil
1 c chopped onion
1 small red pepper, seeded & chopped
1/4 c chopped yellow sweet pepper
1/2 c finely chopped zucchini
2 cloves garlic, chopped
2 tbsp chopped sun dried tomatoes
6 kalamata olives, pitted and chopped
3/4 c seeded & chopped fresh tomatoes
2 tbsp pine nuts
1/2 tsp italian seasoning
1 tbsp chopped fresh basil
1/2 tsp coarse kosher salt
1/4 tsp fresh ground pepper, or to taste

• Preheat your oven's broiler. Clean the mushroom caps and remove the featherlike substance on the underside as well as the stem in the middle of the cap. Do this carefully, so you don't break the mushrooms. Lightly coat the mushrooms with olive oil, then place them on a cookie sheet and broil on both sides, 2 to 3 minutes on each side, or until they are soft. Remove from the oven and set aside. Turn off the broiler and preheat the oven to 350F.
• In a large skillet, saute the onion in the olive oil over medium heat until soft, 3 to 4 minutes. Add the peppers, zucchini, garlic, and sun dried tomatoes, and pine nuts, and continue to cook, stirring often, for 3 to 4 minutes. Add the Italian seasonings, basil, salt, and pepper.
• Carefully stuff the mixture into each mushroom cap, dividing the vegetables evenly among them, and bake for 15 minutes. Remove from the oven and serve.

** Lucas and I added cheese to the top about halfway through the cook time. (use vegan cheese of course!)

This recipe gets 5 out of 5 stars. Oh if you can't have pine nuts you can swap for cashews or no nuts. =) Use this as a base recipe and tweek it to your liking.

Tofu Feta

"This stuff isn't exactly like feta cheese, but it's pretty close and makes a great addition to salads, pizzas, and hors d'oeuvres. I like mine extra salty, but feel free to adjust to your own taste."

Yield: 10 servings, about 2 ounces (55g) each

1 block (1 pound, or 454g) extra-firm tofu, drained and pressed to remove any extra water

3 tablespoons (45ml) apple cider vinegar

3 tablespoons (45ml) kalamata or other olive juice (from a jar of olives packed in water, not oil)

6 tablespoons (90ml) lemon juice

2 to 3 teaspoons (10 to 15g) sea salt

The night before, freeze the pressed tofu overnight in a freezersafe plastic bag. The next day, let the frozen tofu thaw for about 4 hours and then press again to remove any moisture. Crumble into 1/2-inch (1.3cm) chunks into a medium-size bowl.

In a separate small bowl, whisk together the apple cider vinegar, olive juice, lemon juice, and 2 teaspoons (10g) of the sea salt. Drizzle over the tofu and stir to combine,

Let rest in the fridge for 1 hour, stir again, and let rest 1 hour longer, Add the remaining 1 teaspoon (5g) salt to taste, if desired. Store in an airtight container for up to 1 weeks.

recipe note

tofu can easily be pressed to remove all water either by using a handy-dandy gadget such as the TofuXpress or by wrapping tightly in several paper towels, placing between two plates, topping with a couple of heavy canned items (two 28-ounce [784g] cans works well), and allowing to rest for 1 to 2 hours, replacing the paper towels halfway through.

source:

Great Gluten-Free Vegan Eats, p. 29 , Allyson Kramer

Chocolate Chip Cookies

What You Need:

2 cups flour

1 tea baking powder

½ cup coconut oil

¾ c brown sugar

¼ cup almond milk

2 tea vanilla extract

3/4 cup vegan chocolate chips (I could have been okay with ½ cup really…)

And I added ¼ cup walnuts, just because I had them - and I love walnuts.   

The Fun Part:

Mix wet ingredients

Add dry ingredients

Add chocolate chips, and walnuts if you wish.

Form into balls – however big or small you like

Cook 350 for 10-13 minutes, depending on how big your balls are (hehe)

I found it to be very dry so I needed more non-dairy milk. 

Source

Vegan Banana Bread

Vegan Banana Bread

Ingredients

2 cups all purpose flour
1 cup powdered sugar
1 tablespoon ground flax seed
1/2 cup crushed walnuts
1 teaspoon baking powder
1 teaspoon salt
3 ripe bananas
1/4 cup vegetable oil
2-4 Tablespoons soy milk, as needed to form a good consistency

Method

1. Mash the bananas with a fork. Add powdered sugar and oil to the mashed bananas and mix well.
2. Combine the flour, salt, baking powder, ground flax and crushed walnuts in a separate mixing bowl.
3. Add the mashed banana mixture to the dry ingredients and mix well to make a batter. Add soy milk as needed to adjust the consistency.
4. Grease a loaf pan with little oil and add the batter to it.
5. Bake at 350 degrees F for 45 – 60 minutes, or a toothpick comes out clean when stuck in the middle of the loaf.
6. Remove to a cooling rack, cool completely before slicing (if you can wait that long.)

I used coconut oil and coconut sugar instead in the recipe and it smells great!

Coconut sugar will make the bread a darker brown, but don't worry it's not burnt. You can't even taste the coconut. It's super moist and it'll be hard to stop at one slice.

Source

Hummus

2 (15-ounce) cans garbanzo beans (chickpeas), drained and rinsed (reserve liquid)
5-6 tbsp lemon juice, freshly squeezed
1/3 cup sesame tahini (or more if desired)
2 cloves of garlic, minced freshly
1/2 tsp sea salt
Freshly ground pepper
Pinch of cayenne
Olive oil

Place the garbanzo beans, lemon juice, tahini, and garlic in a blender or food processor. Blend until smooth. If the mixture is too thick, use the reserved liquid from the garbanzo beans and add a small amount, a little at a time, until the mixture blends smoothly. Remove from the blender and add the salt, pepper and cayenne. Place in a serving bowl and drizzle a small amount of olive oil on top. Serve with veggies.

Source:
The Gluten-Free Vegan by Susan O'Brien p. 24

Guacamole

2 1/2 cups peeled and mashed avocado (2 large avocados)
1 tbsp Tofutti soy sour cream (optional)
1 clove garlic, minced
1/3 cup seeded and finely chopped red bell pepper
1 small jalapeño, seeded and chopped finely
1/2 cup chopped fresh cilantro
1/4 tsp ground cumin
Juice of 1 lime
Pinch of red pepper flakes
salt and freshly ground pepper


Source:
The Gluten-Free Vegan by Susan O'Brien p. 23

Curried Bean Dip

This is a great appetizer for a party. Serve with veggies or chips and watch it fly out of the bowl!

1 (15-ounce can) garbanzo beans, drained and rinsed
1 (15-ounce can) white kidney beans, drained and rinsed
1/4 cup olive oil
1 tsp curry powder
1 tsp ground cumin
2 tbsp lemon juice, freshly squeezed if possible
1/2 cup chopped fresh cilantro
pinch of red pepper flakes
1/4 tsp sea salt
Freshly ground pepper

Place all of ingredients into a food processor or blender, and blend until smooth. Adjust seasonings, cover, and chill for a few hours to really let the flavours blend together. Serve with cut vegetables or chips.


Source:
The Gluten-Free Vegan by Susan O'Brien p. 22

Black Bean Salsa

You can also add avocado to this recipe, or red pinto beans in place of the black beans.

1 (15-ounce can) black beans, drained and rinsed
1 small jalapeno, seeded and chopped finely
1 medium-size red bell pepper, seeded and chopped finely
1 clove garlic, chopped
2 cups diced or chopped tomatoes
1/4 cup orange juice, freshly squeezed if possible
1 tbsp olive oil
1/4 cup lime juice, freshly squeezed if possible

Mix all of the ingredients in a large bowl and stir to blend everything together. Place, covered, in the refrigerator until chilled.


Source:
The Gluten-Free Vegan by Susan O'Brien p. 21

Apple Salsa

This salsa can be served with veggies or corn chips or used as a topping for pancakes. or on roasted yam.

3 tart apples (including Granny Smith and Gala, or all of one kind)
3 tbsp agave nectar or brown rice syrup
2-3 tbsp fresh lime juice
1/2 cup chopped fresh cilantro
1/2 cup chopped walnuts, almonds, cashews, or macadamia nuts
1/2 tsp ground cinnamon

Peel the apples (or not, of you prefer), core them, and dice them into small pieces ( You can use a food processor to dice them). Place in a large bowl with the rest of the ingredients. Mix together well and chill.

Source:
The Gluten-Free Vegan by Susan O'Brien p. 20

Spaetzle

1 cup flour
2/3 cup soy or rice milk
2 tbsp extra-virgin olive oil
1/2 tsp baking powder
1/2 tsp salt

1. Bring a large saucepan of salted water to a boil.
2. In a large bowl, whisk together all the ingredients. Batter will be very thick. Put about a tablespoon of batter into your press or ricer and squeeze dough into boiling water. When spaetzle rise to the top (almost immediately), transfer them, using a slotted spoon, to a colander. (if you're using a spoon, drop by teaspoons into the boiling water.)
3. Repeat until you've used up all the batter. Immediately toss spaetzle with oil or Earth Balance and serve.

Source:

The Urban Vegan, Dynise Balcavage pg. 85

Red & White Quinoa Salad with Apricots & Mint

Serves 4

1/2 cup (3 ounces) white quinoa
1/2 cup (3 ounces) red quinoa
1 3/4 cups water
1/2 tsp fine sea salt
1/2 cup (3 ounces) diced dried apricots (soft, ready-to-eat type)
4 tbsp (2 ounces) raisins
6 tbsp (1 ounce) pine nuts or chopped pecans, lightly toasted in a dry skillet
3 tbsp chopped fresh mint

Dressing:
6 tbsp extra virgin olive oil
2 tbsp mellow red wine vinegar
pinch sugar
sea salt and black pepper
1/2 lemon

Combine the red and white quinoa in a sieve, rinse and drain (you can skip this step if the quinoa is pre-rinsed). Bring the water to a boil, add the salt and quinoa, reduce the heat to low, and simmer until tender and the water has been completely absorbed, 15 to 20 minutes. Spread out on a plate and let cool.

Combine the apricots, raisins, pine nuts and mint in a large bowl, and stir in the quinoa.

Whisk the olive oil, vinegar and sugar together, and season to taste with salt and pepper. Pour over the quinoa mixture, and toss gently. Taste for flavour, and adjust if needed. Just before serving, squeeze the lemon juice on top and stir the mixture gently.

Basic Kale Soup

Serves: 4-6

Ingredients:
1 tbsp oil
1 tsp cumin seeds
1 large onion, finely minced
salt
1 clove garlic, minced
1 tsp freshly ground black pepper
1 head kale, sliced, and stems diced
4 cups water
1 cup minced parsley

• Add oil to the bottom of a large heavy bottomed pot. Turn on the stove to high heat. When the oil is hot, add your cumin seeds. In about a minute, if you made sure to get the oil good and hot, you'll have the cumin seeds popping and cracking. At this moment, add your onions. Sprinkle in salt to taste. Stir to evenly coat in the oil. Cook for about 5 minutes, or until soft.
• Add the garlic, pepper, and chopped kale, and stir into the onion mixture so that the pieces of kale are evenly coated in the oil. You may have to add the kale in batches if your pot isn't that large. Add a batch, stir it around, and wait for it to wilt down. When there's more room, add subsequent batches and continue to stir and wilt the kale. Sprinkle on salt. Toss through oer the heat for about 5 minutes. Add the water. Bring it to a full boil, and then reduce to a simmer. Allow it to cook for about 20 minutes. When cooked, sprinkle in parsley and let sit about 5 minutes.

Variations:

1 pound diced, cooked potato, stirred in at end; 8 ounces mushrooms, sliced added in 10 minutes before removing from heat; 1 head of cabbage, sliced, added in 10 minutes before finishing; 1 pound zucchini, cut in half lengthewise and sliced into halfmoons, added in roughly 5 minutes before removing from heat; chile oil, added in right at the end of cooking. Add a tsp or so to each bowl of soup; 1 tbsp kimchee; 1 pound cooked chickpeas added in the last 10 minutes of cooking; or 1 pound cooked kidney beans added in the last 5 minutes of cooking.

Combine all the variations to make a very filling soup. 

Alternative Vegan, p. 32, Dino Sarma Weierman

New York-Style Cheesecake

Makes 16 servings

Prep time: crust - 10 minutes; filling - 10 minutes; topping - 5 minutes
Baking time: 1 hour, 10 minutes. Cooling time: 1 hour in the oven with the heat off and door closed
Chilling time: at least 8 hours

Crust:
1/2 cup pure maple syrup
1/4 cup canola oil
1 3/4 cups whole wheat flour
1/2 teaspoon vanilla extract

Filling:
4 (8-ounce) containers vegan cream cheese (such as Tofutti, which has no casein)
1 (12-ounce) package of firm silken tofu
1 cup granulated sweetener
1/3 cup unbleached all purpose flour
1 tea spoon vanilla extract

Topping:
6 ounces (1/2 [12 ounce] package) firm silken tofu
1 tbsp canola oil
1 1/2 tsp lemon juice
1/4 tsp salt
3/4 cup granulated sweetener
3/4 tsp vanilla extract

• Preheat the oven to 375F. Coat a 9-inch round springform pan with nonstick cooking spray.
• To make the crust: In a food processor or small bowl, combine all the crust ingredients and mix thoroughly Press into the bottom of the prepared springform pan. Prick with a fork and bake for 10 minutes. Remove from the oven, reduce the oven heat to 350F, and set the crust aside.
• To make the filling: Combine the cream cheese and tofu in a food processor and process until smooth, scraping down the sides as necessary. Add the granulated sweetener and blend until creamy. Add the flour and vanilla, blend, and pour into the prepared crust. Place on the top rack of the oven and bake for 50 minutes.
• To make the topping: Rinse and dry the food processor. While the cheesecake is baking, place the tofu in the processor and process until smooth, scraping down the sides as necessary. Add the other ingredients and process to blend.
• After 50 minutes, pull the cheesecake out of the oven and carefully spread with the topping. Return to the oven and bake for an additional 10 minutes. Turn off the heat and leave the cheesecake in the oven for an additional hour. Remove from the oven and allow to cool completely. 
• Refrigerate for at least 8 hours or overnight before serving. 

Sinfully Vegan by Lois Dieterly p.203

Maple Pecan Pie

This is the kind of pecan pie that has pecans resting in a sweet suspension, somewhere between gel and custard. We're not going to make any apologies for the tofu in it...it works! This pie flies off the table at bake sales and makes even the most un-vegan Southerners weep with joy. Well, we think it's joy.


1 recipe Single Pastry Crust [click here]
fit into a 9-inch pie plate

Filling:

• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/2 cup pure maple syrup
• 1/4 cup nonhyrogenated margarine
• 6 ounces extra-firm silken tofu (1/2 of a tetra pack)
• 1/4 cup cold unsweetened plain nondairy milk
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 1 teaspoon pure vanilla extract
• 2 cups pecan halves

1. First we're going to make a caramel. In a 2-quart saucepan, mix together the sugars and the maple syrup. Heat over medium heat, stirring often with a whisk. Once small bubbles start to rapidly forming, stir pretty constantly for about 10 minutes. The mixture should become thick and syrupy. It shouldn't be boiling too fiercely; if big bubbles start climbing the walls of the pan then lower the heat a bit.
2. Add the margarine and stir to melt. Turn the heat off, transfer the mixture to a mixing bowl, and let it cool for a bit. In the meantime, prepare the rest of the filling.
3. Crumble the tofu into a blender or food processor, along with the milk, cornstarch, and salt. Puree until completely smooth, scraping down the sides of the blender to make sure you get everything.
4. Preheat the oven to 350F. Check to see that the sugar mixture has cooled sufficiently; it's okay if it's a bit warm, just not boiling hot. Add the tofu mixture and the vanilla extract to the sugar mixture and mix well. Fold in the pecans to incorporate.
5. Transfer the filling to the prepared pie crust and bake for 40 minutes. When done, the pie is going to be somewhat jiggly, but it should appear to be set. Let cool, slice, and serve! No cheating and pulling pecans off the pie.

Variation

Salted Maple Pecan Pie: Sprinkle 1/2 teaspoon coarse sea salt over the cooled pie.

Source: Vegan Pie In The Sky, p.157-59, by Isa Chandra Moskowitz & Terry Hope Romero

Apple Crisp

When you have an abundance of red apples (lucky you!), Apple Crisp is the perfect device for turning them into dessert. Red apples turn meltingly tender and are a perfect complement to the crisp topping. Not that we need to sell you on crisp, but it's also much easier than pie, making it perfect for a lazy autumn day when you need dessert, like, yesterday.


Filling:

• 4 pounds of red apples (like Rome or Fuji), peeled, cored, and sliced 1/4 inch thick
• 1/3 cup light brown sugar
• 1/3 cup sugar
• 1/4 cup apple juice or cider
• 1 tablespoon cornstarch
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 1/2 cup raisins (optional)

Topping:

• 1 cup rolled oats
• 1 cup all-purpose flour
• 1/2 cup light brown sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/3 cup canola oil
• 3 tablespoons almond milk
• 1 teaspoon pure vanilla extract

1. Preheat the oven to 375F. In an 11 x 13-inch baking dish, mix together all filling ingredients, tossing with your hands to make sure the apples are coated. Then prepare the topping.
2. In a medium-size mixing bowl, combine the oats, flour, brown sugar, baking powder, cinnamon, and salt. Add the canola oil, almond milk, and vanilla extract, and mix well. Crumble the topping over the apples. Bake for 45 minutes.
3. Remove the crisp from the oven and let cool for at least 15 minutes before serving. 

Source: Vegan Pie In The Sky, p.135-36, by Isa Chandra Moskowitz & Terry Hope Romero

Pucker Up Raspberry Pie

This raspberry pie has a secret weapon...balsamic vinegar! Although you won't be able to detect it, it simply heightens the tart raspberry flavor like whoa. Even if you're using frozen berries they will taste like something special. 
We always like to make a lattice top if there are red berries inside because how could you not? It would be crazy to hide all that vibrant color.


1 recipe Buttery Double Crust [click here] rolled out and fit into a 9-inch pie plate

Filling:

• 5 cups raspberries, fresh or frozen
• 3 tablespoons cornstarch
• 3/4 cup sugar
• 2 tablespoon balsamic vinegar
• 1/8 teaspoon salt

1. Preheat the oven to 425F.
2. In a large mixing bowl, mix together all the filling ingredients and set aside. 
3. Add the filling to the prepared pie shell. Create a lattice crust on top, pinch the edges together, trim the excess dough to about an inch, and crimp.
4. Bake the pie for 25 minutes, then lower the heat to 350F and bake for 30 to 35 more minutes. The filling should be bubbly and the crust lightly browned. Place pie on a cooling rack to let cool. It's very saucy at first, so give it an hour or so before slicing.

Source: Vegan Pie In The Sky, p.61, by Isa Chandra Moskowitz & Terry Hope Romero

New Caesar Salad

With the distinctive flavour of traditional Caesar salad, but with no cholesterol.

Time:15 minutes - makes 4 servings (1 cup of dressing)

Dressing

• 1/4 c cashews
• 1/4 c water
• 1/4 c olive oil
• 2 1/2 tbsp red wine vinegar
• 3 tbsp lemon juice
• 3 large cloves garlic
• 1 1/2 tsp miso paste
• 3 tbsp wakame flakes
• 1 tsp Dijon mustard

Blend all ingredients together.

Salad

• 3-4 whole romaine lettuce hearts, torn into bite-sized pieces
• Rustic Sweet Onion Flatbread or flax crackers
• 1/2 ounce dulse strips, cut into small pieces
• Freshly cracked black pepper, to taste

Toss the lettuce with several spoonfuls of dressing in a large bowl (use as much dressing as desired). Place dressed greens on a plate along with a couple of pieces of Rustic Sweet Onion Flatbread or flax crackers and sprinkle with a few dulse strips. Generously adorn with some freshly cracked pepper.

Source: Whole Foods To Thrive by Brendan Brazier

Chocolate Raspberry Chia Pudding

A delicious and filling breakfast.
Time: 5 minutes active; about 35 minutes total
Makes about 2 cups (1 large serving)

• 4 tbsp chia seeds
• 1/2 c water
• 1 c sunflower seed hemp milk
• 1 tbsp cocoa
• 1 tbsp maple syrup
• rasberries, fresh or frozen

Soak chia water for 15 minutes. In small bowl, mix chia, water, and Sunflower Seed Hemp Milk together. Stir for 1-2 minutes or till consistent texture is reached. Add cocoa and maple syrup. Stir and then let sit for 10-15 minutes. As an option, it can be heated on the stovetop for about 2 minutes on low. Stir again, top with raspberries, and serve.

Source: Whole Foods To Thrive by Brendan Brazier

Breakfast Blueberry Chia Pudding

Since chia rapidly absorbs fluid and takes on gelatinous properties when soaked, it makes an ideal nutrient-dense pudding base.

Time: 5 minutes active; 20 minutes total - makes about 1 1/2 cups (1 serving)

• 2 tbsp chia
• 3/4 c water
• 1/3 c cashews
• 2-3 fresh pitted dates, or dried pitted dates soaked in water overnight to rehydrate
• pinch of cinnamon
• pinch of sea salt
• fresh or frozen blueberries

Soak chia in water for 15 minutes. In a blender, combine with the rest of the ingredients, except the blueberries, and blend until smooth. Transfer to serving bowl and top with blueberries.

Source: Whole Foods To Thrive by Brendan Brazier

Spicy Indian Eggplant

Spicy Indian Eggplant
4 small eggplants, destemmed
2 tbsp canola or peanut oil
1 large onion, chopped
5-6 cloves garlic, minced
2-inch piece ginger, peeled and minced
1 tbsp dried coriander
1 tsp fennel seeds
1 tsp cumin
3/4 tsp nigella or black mustard seeds
1/2 tsp cayenne pepper (or less, to taste)
salt, to taste
1 15-ounce can crushed tomatoes

1. Preheat oven to 400F. Prick eggplants all over with fork and place on a greased cookie sheet. Roast until soft and saggy, about 45 minutes. Let cool, then skin and mash. You can peel away the skin, or include it. Your choice.
2. In a large pan, heat oil over medium heat. Add onion, garlic, and ginger and saute until soft, about 5 minutes. (If they start to brown too quickly, lower heat and sprinkle on some salt to draw out the water and slow down the cooking.)
3. Turn heat to medium-low and add the spices. Cook about 5 minutes, then add the tomatoes.
4. Cook 5 more minutes, then add the eggplant. Cover and simmer over low heat for about 45 minutes. Serve over basmati rice or another whole grain.
Yield 6 servings