Archive | April, 2010

Nori Sea-ser dressing

18 Apr

Makes about 3 cups

1 package (10 sheets) Nori, torn into pieces
2 cloves garlic
3/4 cup fresh lemon juice
1 cup tahini
1 cup water
Salt/Bragg’s/Soy Sauce to taste
2 Tbsp nutritional yeast
1 Tbsp capers

Pulse the nori and garlic in the food processor a few times. Add the lemon juice and puree until the nori is pretty much minced. Add the tahini, process into a ball, and slowly add the water. Add remaining ingredients and season to taste.


groundnut soup

3 Apr

Crowd pleaser!
I like calling peanuts ‘groundnuts’ because that’s what they are. Nuts from the ground. This soup comes together really easy, especially if you have a food processor to chop the ginger (you don’t need to peel it), garlic & veggies – they don’t have to look good since they’ll be blended up anyway. An immersion blender makes it even easier, but a regular blender will do.

Makes about 12 cups (serves 6-8), x3 x2 for dinnershare

2 Tablespoons palm oil or other oil
2 medium onions, chopped
2 teaspoons salt (may use less if your pb is salted)
10 cloves garlic, minced
2 tablespoons minced fresh ginger (about a 2″ piece of 1″ in diameter ginger root)
3-4 medium carrots (about 1/3 pound), peeled and chopped
2 medium sweet potatoes (about 1.25 pound), peeled and chopped
1 Tablespoon curry powder
1 teaspoon cinnamon
4 cups water
1 14 oz can diced tomatoes
1 cup natural plain peanut butter
1 tsp balsamic vinegar
generous squirt of Sriracha, to taste
paprika, chopped green onions and chopped peanuts for garnish (optional)

Heat the oil in a soup pot. Add the onion and salt and saute until beginning to become translucent, about 5 minutes. Add garlic, ginger, carrots and sweet potatoes and saute over low heat for about 10 minutes. Add the spices and stir for a minute or so. Add the water and tomatoes and bring to a boil. Simmer until all of the veggies are really soft, about 20 minutes. Add in peanut butter and vinegar and blend with an immersion blender until smooth (or in batches in a regular blender). Season to taste and top with garnishes.

sweet and sour sausage appetizers

1 Apr

This is an easy recipe to get the kids to do, plus people like it and it looks cute. I got the idea from NPR interviewing somebody sometime ago about it.

8 Tofurky Kielbasa sausages, or homemade vegan sausages
1 jar pre-made sweet and sour sauce
2 cans pineapple chunks, drained

Preheat oven to 350.
Cut the sausages into about 1 inch rounds. In a bowl, toss with the sweet and sour sauce. Skewer a pineapple chunk and then a sausage round onto each toothpick. Bake until browned and serve.

Painted Sugar Cookies a la Nicole

1 Apr

I think these are actually shortbread cookies, but let’s not get technical here. You can paint them or not – painting is fun and done BEFORE they are baked. They can be cut out or sliced, sliced is EASY and would be great dipped in a chocolate ganache. Or maybe add rose water, cardamom and pistachios… oh my.

1 C (2 sticks) earth balance
3/4 cup powdered sugar
1 tablespoons vanilla extract
2 cups all purpose flour
1 tsp. baking powder

1/4 cup corn syrup
1 Tbsp water
2 Tbsp dried soymilk powder – optional
food colorings

350 oven
beat butter and sugar together until fluffy
add vanilla and beat until combined
in a separate bowl, stir together flour and baking powder.
add flour mixture slowly to butter mixture, stirring on low speed.
stop beating as soon as flour is completely incorporated.
form dough into ball, refrigerate for 30 min.

Roll the dough out to a slightly thick 1/4″ (not too thin) cut into shapes, and have the kids paint with clean paint brushes before baking. Cookies may need to be refrigerated until firm to transfer to the cookie sheet.

For the painting- mix the “paint” together and divide into custard cups to however many colors you would like. If using the soymilk powder, add in right before ready to paint. Add food coloring until desired color is achieved.

Alternatively, roll into a log, flatten into a square-ish shape, and slice about 1/4″ thick, and skip the painting stuff.

Bake until edges are slightly brown, dependent on thickness and size of cookies.