VegWeb Weekly Recipes

[Guest guest]

Since Fraggle is away...

 

Some of these may not be Vegan so you will have to substitute

 

Nikki

 

 

VegWeb Weekly Recipes

 

Asian Cucumber " Slaw "

 

Ingredients (use vegan versions):

1 cucumber

1/2 cup rice vinegar

2 tablespoons olive oil OR 1 tablespoon sesame oil

1 teaspoon vegan sugar

red pepper flakes to taste

salt and pepper to taste

Directions:

Slice the cucumber in half length-wise. Slice again into fourths. Remove

seeds. Cut cucumber into matchstick-sized pieces.

 

In a medium bowl, wisk together the rice vinegar, oil, vegan sugar, and red

pepper flakes.

 

Toss cucumber pieces in the bowl and season with salt and pepper to taste.

Marinate for at least 10 minutes.

 

Serve with your favorite spicy Asian dishes to cool your palate down.

 

Serves: 2

 

Preparation time: 5 minutes

 

 

 

Ciabatta

 

Ingredients (use vegan versions):

For the starter:

1/2 teaspoon granulated yeast

150 ml hot water (approximately 2/3 cup)

3 tablespoons warm vegan milk

1/4 teaspoon vegan brown sugar

1 cup unbleached white flour

For the dough:

1/2 teaspoon yeast

1 cup hot water

1/2 tablespoon olive oil

2 1/2 cups unbleached white flour

1 1/2 teaspoons salt

Directions:

**Don't be put off by the absence of whole-wheat flour. This bread is not

'fluffy' and has a good chewy crust. Prepare the starter the night before

you want to serve it. Don't be tempted to use more yeast than stated.

 

To make starter: Dissolve vegan sugar in water. Add vegan milk and sprinkle

yeast on top. Do not stir. Leave until frothy. Mix in flour to form a loose

batter. Cover bowl and leave overnight.

 

To make dough: Sprinkle yeast onto water in a small bowl. Do not stir. Leave

for 5 minutes to dissolve. Add to the starter, along with the olive oil. Mix

well.

 

Mix in the flour to form a wet sticky dough. Beat with a wooden spoon for 5

minutes. It will be too wet to knead. Cover bowl and rise until tripled in

size, approximately 3 hours. Do not stir.

 

Generously sift more flour on 2 ungreased baking trays. Scrape half the

dough out onto a tray. * Don't expect the dough to resemble regular bread

dough. IT DOES NOT. Much, much softer. Using well-floured hands, or a

spatula, shape carefully into a rough rectangular or oval shape. Dust loaf

with sifted flour. Repeat procedure with remaining dough.

 

Leave loaves to proof, uncovered, for 20 minutes. Bake in center of oven for

approximately 30 minutes at 425 Fahrenheit.

 

Serves: 2 loaves

 

 

 

Easiest Guacamole Ever

 

Ingredients (use vegan versions):

1 ripe avocado

4 tablesoons chunky salsa

juice of 1 lime

Optional Ingredients:

1/2 finely chopped onion (optional)

1/2 cup soy yogurt (optional)

3 cloves finely chopped garlic (optional)

1/2 finely chopped jalapeno pepper (optional)

cracked black pepper (optional)

Directions:

The recipe is very very basic... the key is to pick the freshest, preferably

organic avocado, lime, and salsa (you can make your own or use the stuff

from the jar).

 

Squish the avocado into a paste, and then squeeze the juice of one lime over

it. (to get the most out of your lime, roll it on the countertop with your

hand whilst adding a bit of pressure before you cut and squeeze-- all the

juices will release) Then stir in your salsa, and viola!

 

Of course, to make it nicer, add any or all of the optional ingredients to

it, but its fine on its own, and super- easy.

 

Serves: 1+

 

Preparation time: 5 mins

 

 

 

Easy & Delicious " Asian " Stir Fry

 

Ingredients (use vegan versions):

1/2 bag veggie chicken tenders (or tofu, etc.)

1 head of fresh broccoli, cut into florets

1 clove of fresh garlic, minced

3-4 tablespoons peanut butter

6 tablespoons tamari/soy sauce (Braggs might work, too)

6 tablespoons orange juice

a little splash of sesame oil

a little splash of canola oil

1/2 cup - 1 cup jasmine rice, cooked

Directions:

Mix the peanut butter, tamari sauce, and orange juice in a wok or a large

pan. Heat on low and stir. Add garlic, " chicken " tenders, broccoli, sesame

oil, and canola oil. Stir fry on medium-high.

 

Remove from heat and mix with rice. Yum!

 

Serves: 2-3

 

Preparation time: 5-10 min. (plus time to cook rice)

 

 

 

Kat's Gnarly Vegetarian Chili

 

Ingredients (use vegan versions):

1 can light red kidney beans

1 can black beans

1 can chili beans in sauce

1 peppers worth of canned sweet roasted red peppers

1 fresh jalapeno, cut into small pieces

1 can tomato paste (amount optional depending on how soupy you want it)

fresh oregano, parsley, sage, rosemary, & thyme

garlic pepper

regular pepper

cholula hot sauce

red tobasco sauce

Directions:

Drain kidney and black beans before adding to pot. (hahah I said pot!). Do

not drain chili beans, put whole can in. Add tomato paste. sliced red pepper

and jalapeno.

 

Using about one branch of each spice (one leaf in the case of sage) cut into

smaller pieces so that you are not eating chunks of spice leaves, then add

to pot.

 

Sprinkle on garlic pepper and regular pepper. Add cholula and tobasco sauce,

amount depending on how spicy you want it to be.

 

Heat on stovetop at about medium low heat. Stir thoroughly until fully

heated. Serve.

 

Yum! You might want to take some Gas-x before you eat this. I know I didn't!

 

Serves: 10?

 

Preparation time: 45 min tops

 

Kiddie Casserole

 

Ingredients (use vegan versions):

2 medium potatoes

6 vegan sausages or SOS mix equivalent

2 tins of British baked beans

4 tablespoons oil or vegan margarine

4 tablespoons white flour

1 cup soya/oat/rice milk

1 teaspoon salt

1 teaspoon pepper (or more to taste)

1 teaspoon garlic puree

1 finely chopped onion

Directions:

Slice the potatoes (skins on if you prefer) thinly and boil until almost

done. Drain and set aside.

 

Cook sausages according to specifications, and slice into chunks. Combine

them with the baked beans in a casserole dish. Layer the potatoes on top,

covering everything underneath. depending on your casserole dish, you may

need more potato.

 

In a separate pan, heat the oil on medium heat, and fry the chopped onion

until soft. Add 1/4 of the soymilk and once hot, whisk the flour in slowly.

Then add the rest of the soymilk while stirring. Once gently bubbling, take

the pan off the heat and add the remaining ingredients. Stir thoroughly,

then pour the milky sauce over the potatoes and bake in a 220 degree

centigrade (425 Fahrenheit) oven for 20-30 minutes, until brown and bubbly.

 

Kids love this one, but I'll confess, I'm 22 and make this for myself all

the time.

 

Serves: 6ish

 

Preparation time: 30 mins

 

 

 

Peanut Butter Cocoa Banana Smoothie

 

Ingredients (use vegan versions):

1 banana (frozen or room temp.)

vanilla soymilk (as desired)

2 tablespoons flax meal

2. 1/2 tablespoons cocoa powder

2 tablespoons peanut butter

Directions:

Choose the size of glass. Cut up banana, and place in glass. Pour soymilk

over banana, into the glass, to the level preferred glass. Pour soymilk, and

banana into blender.

 

Measure in flax meal, cocoa powder, and desired amount of peanut butter.

Blend for approximately. 20 seconds. on various speeds. I start with the

'Blend' setting, and then transfer to 'Whip', and last do the 'Frappe'. The

idea is to have the liquid look frothy. I look for bubbles on the top. Pour

into the original glass, and enjoy!

 

This is a great source of potassium, protein, calcium, and B-12(if using

fortified soymilk), and Omega-3's from the flax meal. It is a great start to

a day, along with a yummy bowl of granola or oatmeal.

 

This is a great smoothie for breakfast or as a snack.

 

Serves: 1

 

Preparation time: 5 min.

 

 

 

Peanuts and Peppers

 

Ingredients (use vegan versions):

1 large yellow bell pepper, coarsely chopped and lazily de-seeded.

1 large red bell pepper, coarsely chopped and lazily de-seeded.

3 (or however many you choose) medium-spicy chilies, fresh or cooked,

chopped.

roughly 2/3-1 cup of unsalted peanuts,

2 tablespoons olive oil

1 zucchini, sliced into thin rings

bean sprouts

Directions:

Heat up a large skillet with the oil. Add peanuts (or you could try it with

peanuts and a dollop of peanut butter. I didn't use the peanut butter, but

after the fact wished that I had...your call) and onions. Let cook a minute

while you finish chopping up everything. Add to the skillet. Cook for 10-15

minutes, turning regularly, or until flavorful and soft. Add bean sprouts

when you have about 5 minutes left.

 

Right before the veggies are done, boil a pot of water with a drop of oil in

it. When it reaches a boil, plunge that ultra-thin vermicelli from the

" ethnic food " section of the grocery, and immediately strain. Or, you could

replace them with rice noodles or a flavorful rice.

 

Also while the veggies are cooking, mix the zest and juice of a lemon with

balsamic vinegar and chopped chives, and pour into a bowl to be spooned over

veggies and noodles.

 

When the veggies are done, scoop into a serving bowl and serve over the

noodles or rice, seasoned to taste with sea salt and coarse black pepper. We

enjoyed it with naan, a crisp salad, and pomegranate cocktails.

 

Serves: 4

 

Preparation time: 20-30 minutes

 

 

 

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[Guest guest]

Thanks Nikki - it looks like there are some good recipes :-)

 

BB

Jo

VegWeb Weekly Recipes