11.08.09
essential chocolate mousse pie
Every vegan has their own recipe for tofu mousse pie. It’s an essential conversion tool.
1 package of good chocolate chips (i.e., Guittard dark chocolate chips)
1 12/3-oz package firm silken tofu
1 Tbsp sugar or 2 tsp agave nectar
1/4 cup soymilk (if using sugar) or 3 Tbsp soymilk (if using agave)
1 tsp vanilla
1 premade pie crust (regular baked, graham cracker, cookie)
(1 container rich whip, whipped)
(shaved chocolate for decoration)
Melt the chocolate chips over a double boiler. Meanwhile, blend the tofu, sugar/agave, soymilk and vanilla in a food processor until smooth. Add the melted chocolate chips and process until smooth and uniform. Transfer to pie crust and chill until firm, about 2 hours. Top with rich whip and chocolate if desired.
11.06.09
my favorite pizza dough recipe!
After so many trials (and failures), I have finally found it: my favorite pizza dough recipe.
Here are my notes:
-I used 3 1/4 cup UltraGrain flour instead of the bread flour/semolina combo.
-The dough in the food processor did not form a ball, it was pretty sticky.
-I baked it at 550′ for 12 minutes and then put it in the broiler for another 1:30 or so.
-May increase the salt slightly, by 1/4-1/2 tsp. I used kosher salt. May not mess with it.
The kids ate bunches of this stuff. Giant hit.
11.02.09
baba ganouj + how to roast an eggplant
Based on this recipe, the process is modified quite a bit, however.
3 medium sized eggplants
olive oil for roasting pan
1/3-1/2 cup tahini
1 heaping teaspoon kosher salt
juice from 1 lemon
3 cloves garlic, peeled
1 Tbsp olive oil
1 generous pinch paprika
1 generous pinch cumin
1/2 bunch cilantro
Preheat oven to 350′. Grease a baking pan with a generous layer of olive oil. Cut the stems off the eggplants and then cut in half and place cut-side down on the olive oil. Prick the back with a fork. Bake 45-60 minutes, until the skin is wrinkly and you can smell the eggplant.
When the eggplants are done, puree the eggplants (no need to skin) in the food processor. Add the rest of the ingredients and process until well combined. Garnish with olive oil, paprika and cilantro if desired.
cucumber chop salad
double for dinnershare. serves 8.
4 cucumbers, seeded and diced
1 red onion, diced
2 medium tomatoes, seeded* and diced
1 avocado, diced
2 handfuls spinach or other salad greens, chopped
1/2 bunch fresh dill, minced (1 Tbsp dried could be substituted, fresh is best)
juice of 1 lemon (2-3 Tbsp)
1/4 cup olive oil
1/2 tsp salt
6 grinds black pepper
1 4.25-oz can chopped black olives, NOT drained
Mix all together. Best if it marinates a while, but delicious straight away as well.
11.01.09
garlicky basil soup
Didn’t turn out so awesome. won’t make it like this again.
Simple soup to cure a cold (could be divided into fourths).
1/4 cup olive oil
40-60 cloves garlic, chopped
2 cups uncooked brown rice
24 cups water
2 Tbsp salt
1 bunch fresh basil, stems removed, chopped (or dried to taste)
juice of four lemons
Heat olive oil over low. Add garlic and saute until well browned, stirring often, so as not to burn. Add rice, saute 5 min longer. Add water and salt. Bring to boil, then simmer for 1 hour, covered. Add lemon juice and basil. Puree some, all or none of the soup together dependent on your preference. Adjust seasonings as necessary.
10.27.09
easiest black bean soup
cheap and easy.
-4 cans undrained black beans
OR
-1# dried black beans
-6 cups water
-2 tsp salt
-2 Tbsp oil
-1 onion, chopped
-1 bay leaf
2 14 oz cans diced tomatoes or diced tomatoes with green chiles
Salt, lime juice, cumin or oregano to taste
Sunflower cream, sour supreme, avocado chunks, cilantro, green onions or whatever else for garnish
Soak & cook the dried black beans (if using) with the water, salt, oil & onion either on the stove or in the pressure cooker. If using canned, just heat through. When beans are cooked/heated, add tomatoes and puree in batches. Adjust seasonings if necessary. Serve in bowls with garnishes if using.
10.26.09
cilantro sunflower cream
1 cup raw sunflower seeds
1 cup water
1/2 bunch cilantro, loosely chopped
2 green onions, loosely chopped
1/4 cup nutritional yeast
1/4 cup lime juice
1 tsp Adobo or garlic salt
Soak the sunflower seeds in water for at least 30 minutes, up to 8 hours. Drain and reserve the water. Pulse in a blender until they are a fine meal. Add the remaining ingredients and pulse until combined, adding the reserved water slowly until it reaches a creamy consistency.
10.11.09
fajita casserole
best if made the day before, but still delicious if not! Quantities are for one family, 1 9×13″ casserole.
Preheat oven to 350′
1 32-oz can pinto beans
1 1# bag frozen fajita veggies (sliced peppers/onions)
2/3 of a 32 oz bag frozen southern-style hash browns
2 cups (rice) milk
1/3 cup (rice) flour
1/3 cup nutritional yeast
1 tsp Adobo seasoning
margarine
potato chips for topping
paprika for sprinkling
Drain beans and place on bottom of casserole dish. Put the frozen veggies on top of the beans and the potatoes on top of the veggies. In a seperate mixing bowl, whisk the rice milk, rice flour, nutritional yeast and adobo together. Pour on top of the potatoes. Put pats of margarine on top. Bake for about an hour. Remove, top with crumbled potato chips and sprinkle with paprika. Bake for another 30 min – 1 hr, until top is appropriately browned.
10.07.09
chewy oat muffins
I made these into 24 small muffins but they could have been 12 larger muffins (longer cooking time). Also, didn’t add the blueberries, but they would’ve been better with them.
Preheat oven to 400′.
In a food processor, pulse until flour-y:
1 1/2 cups rolled oats
2 Tbsp ground flax seeds
1 tsp cinnamon
1/2 tsp salt
2 tsp baking powder
1 tsp baking soda
Pour into a large mixing bowl and stir in:
1 cup rice milk (or water)
1/2 cup brown sugar
1/3 cup oil
1 cup applesauce
1 tsp vinegar
Then stir in:
2 cups rolled oats
(1 cup fresh or frozen blueberries)
Wait ten minutes. Spoon into well-greased or lined muffin tins. Bake for 12 minutes until toothpick inserted in the center comes out clean.
