Guest guest Posted December 10, 2001 Report Share Posted December 10, 2001 Recipe from bambam_1313 Apple Pie Ingredients: + For the Crumb Topping: + 1/4 cup soy margarine, chilled + 1/3 cup unbleached flour + 1/2 lightly backed brown sugar + 1/4 cup pecans chopped + For the Filling: + 6 cups (1 1/2lb/750 g) sliced and peeled tart apples + 3/4 cup sugar + 1 tablespoon unbleached flour + 1/2 teaspoon ground cinnamon + 1/4 teaspoon ground nutmeg + 1/3 cup pecans, chopped + 2 tablespoons soy margarine Directions: Prepare pie shell and set aside. (See recipe for Pie Shell.) Preheat oven to 425. To make the crumb topping, in a bowl, combine margarine, flour and brown sugar. Using a fork and a pastry blender, mix until crumbly. To make filling, in a large bowl, toss together the apples, granulated sugar, flour, cinnamon and nutmeg until well mixed. Spread pecans evenly in the bottom of the pie shell. Spoon the apple mixture into the shell and dot the top with margarine. Cover evenly with crumb topping. Bake for 10 minutes. Reduce the oven temperature to 325 and bake until the filling is bubbly and hot and the topping is golden brown, bout 45 minutes longer. Remove from oven. Variations: I don't like pecans and part of my family is allergic, so I just chop some of an extra apple and use that instead. Preparation time: 45 min -- Recipe from Mom Kristen-- imagine_joy Banana Stuffed Acorn Squash Ingredients: + 1 ripe acorn squash, halved + 1 ripe banana, mashed + cinnamon, sugar, brown sugar, nutmeg to taste + 2 drops vanilla extract + butter substitute, if desired Directions: Preheat oven to 350. Cut the acorn squash in half perpendicular to the lines. Scoop out the sides and hack off the stem so that each half stands like a bowl. Combine spices with mashed banana and add vanilla. Add butter substitute if desired. Fill each bowl with mixture and smear on sides. Sprinkle more spices over the top. Place in baking dish with a little water in the bottom. Bake 45 minutes or until tender. Serves 2 large servings. Serves: 2 Preparation time: 1 hr. -- Recipe from snowponies Extremely OK Tofu Salsa Wraps (with mango) Ingredients: + 1 package firm tofu + a bit of oil + 1 cup salsa - hot like you like it + 1/2 cup water + 1 ripe mango (ptional) + a few slices of vegan cheese (optional) + 3 cups whole wheat flour - must be whole wheat + 1 tsp baking powder + 1 tsp sea salt + 1 tbsp cornstartch + 1 cup hot water + 1 tsp lemon juice - preferably fresh and strained Directions: for filling: Cut the tofu into small pices or crumble it, into chunks about the size of skinny dice. Slice mango into slightly bigger pieces. Heat a wok or frying pan over meduim heat and add oil, swirling unitl hot. Add tofu and stir for about two minutes, until the tofu is slightly browned. Add the mango and continue stirring for another 30 seconds. Now put in the salsa and the water and stir until all is coated with the salsa and cover, lowering the heat to medium low. for wraps: Combine flour, baking powder, sea salt and cornstarch in a medium bowl. Mix together water and lemon juice and add a little at a time to the flour, stirring until the dough will combine but isn't sticky; empty onto an oiled surface and knead for a minute. Divide into three or four portions and roll flat. Cook over slightly lower than medium heat, flipping constantly until cooked. Don't let the wraps brown or they will stiffen. finis: Cook the filling until liquid is absorbed. Lay cheese on the center ofthe wrap; cover with filling and wrap. Lay the wrap, cheese side down, on a medium low hot frying pan for about a minute, moving it a little so that the wrap doesn't stick. Now ready for consumption. note: an addition of black beans is also really good. Add with mango. Serves: 3-4 Preparation time: 10 minutes or less -- Recipe from Bunnicula Holiday Spinach Dip Ingredients: + 16 oz. sour cream substitute + 1 cup veganaise + 1 large or 2 small envelopes of vegetarian vegetable dry soup mix + 1 small can water chestnuts, finely chopped + 2-3 green onions, chopped (white and green parts) + 1 1/2 cups chopped spinach (if frozen, make sure it's WELL pressed) + finely chopped garlic, 1 clove (optional) + 1 round loaf pumpernickel + small wedges of pumpernickel (reserved from loaf) + small wedges of sourdough bread (water & yeast started) Directions: Whisk the sour cream substitute and veganaise, add soup mix and veggies, mixing WELL (I use a clear bowl to make sure nothing is sticking to the sides unmixed) Depending on the size of the loaf of bread, cut out an area to the top leaving a bowl shape. Hollow out the inside carefully (you'll need the insides for wedges), leaving 1/4 to 1/2 inch of bread inside. Fill the bread bowl with the dip, replace the top lid portion of the bread, store in a large container with a lid, preferably (don't want that garlicky smell to get into EVERYTHING...) or wrap in clear wrap, and refrigerate for 2 hours before serving on your best platter, surrounded by alternating wedges of pumpernickel and sourdough bread for dipping. Serves: many, as an appetizer Preparation time: 10 minutes to mix, best if refrigerated at least 2 hours before serving -- Recipe from Shane Scaglione/ poolsofmercury No Fuss Oats Ingredients: + 1 cup rolled organic oats + handful of organic raisins + choose one: 1 cup soy milk, rice milk, almond milk, oat milk + dash of cinnamon Directions: In a large bowl: Combine 1 cup soy milk or alternative such as rice milk, almond milk, etc. with 1 cup quick organic oats i.e. rolled oats a handful or so of organic raisins with a dash of cinnamon. Stir, cover, and put in the fridge over night. In the morning no fuss high fiber tasty high powered breakfast with zero cook time. Experiment with different types of milk for variety. This is a staple in my Boulder abode. Serves: 1 Preparation time: 5 minutes -- Recipe from Shawn nhy Nutty Chocolate Chip Cake Ingredients: + 1 cup regular flour + 1 cup nutty wheat flour + 3/4 cup non-dairy chocolate chips + 1/2 cup chopped walnuts + 1/3 cup shredded coconut + 1 tbls baking powder + 1/2 cup vegetable oil + 3/4 cup pure maple syrup + 1 tsp vanilla extract + 1/2 cup soya milk Directions: 1. Preheat oven to 180 degrees C. 2. Grease a rectangular baking pan. 3. Mix all ingredients in a large bowl. 4. Spread the mixture into the pan and smooth out evenly. 5. Bake for 35 to 40 minutes. 6. Use a toothpick to test if ready. 7. Serve. Can be frozen Serves: n/a Preparation time: approximately 1hr 15min including baking time. -- Recipe from adienethal Oatmeal Raisin Cookie Oatmeal Ingredients: + 1/2 cup oatmeal, quick cooking + 1 cup vanilla soy milk + walnuts + raisins + 1/4 tsp cinnamon Directions: Bring 1 c vanilla soy milk to a light boil. Add 1/4 teaspoon of cinnamon to soy milk and stir. Add 1/2 c of quick cooking oatmeal and stir for about 30 seconds. Then add in as many raisins and walnuts as suits your taste. Stir until bubbly and thick. Sprinkle cinnamon on top and serve. Sounds simple, but it's really good! Serves: 1 Preparation time: 5 min. -- Recipe from bambam_1313 Pie Shell Ingredients: + 1 2/3 cups un-bleached all purpose flour + 3/4 of a teaspoon salt + 1/2 cup vegetable shortening or soy margrine + 3 tablespoons ice water + 1/4 cup soy milk (or equivlant) + 3 tablespoons ice water Directions: To make the pie shell, place all ingredients in the refrigerator to chill for 1 hour. Then in a bowl, stir together the flour and salt. Add the the shortening or margrine, mix and then ice water and soy milk small amounts at a time and keep stiring to comes togeher. Transfer on to a lightly floured surface and roll it out to about 11 inches wide and 1/8 inches thick. Preparation time: 15 min -- Recipe from middle eastern lama_71 Potato Salad Ingredients: + 6 potatos + 3 tsp chopped cilantro + 4 cloves diced garlic + 4 tsp lemon juice + salt Directions: Peal and cut the potatos into cubes and fry them until they're brown, adding the garlic during the last few minutes before the potatoes are done. Then, mix in the rest of the ingredients and serve. This is a side dish for dinner or lunch and kids love it. Serves: 3 Preparation time: 15 minutes -- Recipe from My friend Sharon Ruby Zucchini Corn Sauté Ingredients: + 1 large onion, chopped + 2 cloves garlic, minced + 2 large zucchini, halved lengthwise and sliced + 1 cup of frozen corn (preferably fresh, if possible) + 1 cup of tomato/pasta sauce + 1/2 cup nutritional yeast flakes + 1/2 teaspoon dried basil (or 1t fresh) + salt and pepper to taste Directions: Dry sauté the onion with the garlic until transparent. Add the zucchini and fry, stirring often, until half-cooked. Add the tomato sauce and frozen corn, if that's what you're using. Continue to cook and stir until either the corn is defrosted or the zucchini reaches the desired tenderness. Stir in the nutritional yeast, basil, salt and pepper and serve. This is good on its own or over bowties, etc. Serves: 4 Preparation time: 15 minutes Quote Link to comment Share on other sites More sharing options...
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