Guest guest Posted January 26, 2002 Report Share Posted January 26, 2002 Recipe from Holly Absolutely Amazing Stuffed Artichokes Ingredients: + 4 artichokes (leaves closed preferred) + 2 small firm organic zucchini + 1 medium organic carrot scraped clean + 1/2 small apple + 2/3 cup vegan white bread crumbs (you can cut your own bread crumbs) + 1/2 -1/4 tsp nutmeg + 1/4 mild cinnamon + 1/4-1/2 tsp ground pink pepper corns + salt to taste ground ginger (just a smidge) + zest of 1 large lemon + olive oil Directions: This is a warm mildly sweet filling that complements the natural flavor of the artichoke. Peel apple, grate zucchini, apple, carrot and mix in lemon zest. Combine dry ingredients. Mix all together in a big bowl add some olive oil about 2 tbsp. Mix it baby yeah! Snip off pointy ends of artichoke leaves, Careful!! Cut off top most part of artichoke with a sharp sharp knife. (It's to hard to snip the close together petals, ouchie!!) Cut off the long stems at base (make sure the artichoke sits flat and doesn't wobble to much). Stuff the artichoke top with the mixture. If you can't stuff the top, put about a teaspoonful sized pinch of the mixture in each leaf. Place in wide pot w/ lid about two inches full with boiling water cover & steam for 40 minutes at low flame (check water level periodically). They're so GOOOOOODDDD!!!! yum Serves: 4 Preparation time: 50 min -- Recipe from Holly/vze39hys Ask Anyone, Awesome Hummus Ingredients: + 2 cups dry small organic beans NEVER CANNED not large dry + 1/3 to 1 cup roasted (not raw) tahini + 1-2 lemons + 2-5 cloves organic garlic + 1/2-1/3 cup extra virgin olive, soy, veggie oil + water to consistency, filtered, Evian, Fiji, Vittel, Mt Valley + spices to taste + 1/4 tsp. tumeric + 1/2-1 tsp. ground cumin + 1/2-1 coriander + paprika, curly parsley a few garbanzos for garnishing + oops almost forgot sea salt to taste recommend t tblsp Directions: This hummus has a rich deep nutty flavor. This is achieved by using only small organic dried beans and roasted NOT raw tahini which has a tendency to taste bitter. For a fruity flavor use large dry Goya garbanzo beans and do not over cook, more water, less oil, less spice and a deseeded cucumber, and no salt. *note NEVER USE CANNED GARBANZO BEANS in this finely tuned recipe they taste awful and should be avoided at all cost Rinse beans thoroughly soak over night in filtered or bottled mineral water. Cook beans in large pot with water they soaked, add enough water so you don't have to keep checking on them 4 parts water to 1 part soaked beans cook for a long long long time 2 hours or more cool beans. Juice lemons, remove seeds. Peel cloves of organic garlic and blend in food processor. Add oil, tahini, spices, salt. Remove and divide in half. Mix in processor one half of the lemon/garlic/oil/spice mixture with half of the beans. Then empty 1st from food processor and make second batch. Mix both batches together in a bowl. Add water (not bottled water that tastes like a plastic bottle NEVER POLAND SPRING) as needed anywhere along the process. If you don't have tahini or a interested in LOW-FAT add a cucumber (seeds removed) or a small amount of toasted cooked grain like oat groats or barley in place of the oil and tahini. Serves: 8-10 Preparation time: 3 hours -- Recipe from Shawnie Broccoli-flower Soup Ingredients: + 8 cups vegan chicken flavored broth (this is best, but you can use regular vegetable broth) + 3 cups water + 1 head of broccoli + 3 - 4 cups brown or wild rice (cooked) + 1 - 2 cups of corn + 1/2 - 1 cup thin sliced carrots + pepper to taste + vegan poultry seasoning to taste + Italian herb seasoning to taste Directions: Cook rice before adding to soup. Chop or break broccoli head to reach desired size of pieces. Put all items in pot and bring to boil. Reduce heat and simmer until broccoli is tender. Serve plain or add some vegan cheese. Variations: Add a bean of your choice, imitation bacon bits, peas or some hot sauce. Serves: 6 - 12 Preparation time: 30 minutes ? -- Recipe from Sassyrila Creamy Orange Tomato Pasta Ingredients: + 1 bag of corkscrew pasta + 2 cups of any vegan tomato sauce + 3/4 cup of Orange/Ginger dressing (from Whole Foods, Vegan) + 1 tblsp red wine vinegar + juice from 1/4 orange... more or less depending on how you like + 5 vegan crackers, crumbled + 10 shakes salt + 3-5 shakes oregano + 3-5 shakes curry powder + and lastly... some pepper Directions: Bring water to boil, add pasta (a little olive oil and salt if you wish as well). While pasta is cooking, combine all other ingredients except pepper in a dish or bowl or pan. Heat over stove, or microwave for approximately 1 minute or until adequately warm. When pasta is done, strain and pour over mixed ingredients. I truly believe you will love this!! It's quite tasty. =) -- Recipe from liz_busch Easy Mushroom Stroganoff Ingredients: + 3 sups soymilk + 1/2-3/4 cup nutritional yeast + 2 tbsp cornstarch + 3/4 - 1lb chopped or thin sliced mushrooms + 1 cup chopped broccoli or steamed chopped spinach (optional) + olive oil + salt and pepper + 1/4 cup or more white wine + 12 oz package linguini or other pasta Directions: Boil pasta according to directions. Sauté mushrooms and broccoli (if using) in olive oil. Turn down heat when mushrooms are soft. Whisk together soymilk, cornstarch and nutritional yeast. Add to skillet and let thicken. Add white wine, salt and pepper to taste and spinach (if using). Serve on top of pasta nice and hot. Serves: 3-4 Preparation time: 15 minutes -- Recipe from Maloribaker Easy Tofu Ingredients: + 1 package extra firm tofu + 2 cloves garlic + soy sauce + vegan margarine + carrots + pea pods + water chesnuts + baby corn Directions: Heat up an skillet to medium heat. place a pat of vegan margarine into the skillet. When that is melted place cubed tofu into the skillet. Wait till the tofu is almost brown and then put finely chopped garlic into the skillet. Wait till tofu is a golden brown and then place veggies in. after the veggies are warmed put in soy sauce to taste. Serves: 4 Preparation time: 15 min -- Recipe from Richard Easy Vegan Chocolate Cake Ingredients: + 3 cups flour + 2 cups sugar + 6 tablespoons cocoa + 2 teaspoons baking soda + 1 teaspoon salt + 2 cups water + 3/4 cup vegetable oil + 2 tablespoons vinegar + 2 teaspoons vanilla Directions: Preheat oven to 350 degrees. Mix dry ingredients first. Once the mixture is even, mix in wet ingredients. Continue mixing until you obtain an even batter (no lumps). Pour into a cake pan and bake for approximately 40 minutes. I recommend topping the cake with Vegetarian Chocolate Frosting by Sarah (on the vegweb). Serves: 12 Preparation time: 15 min -- Recipe from timmy_tofu_breath Easy Vegan Chocolate Chip Cookies Ingredients: + 3 cups Gold-Medal Flour + 1 teaspoon salt + 1 teaspoon baking soda + 2/3 cup vegetable shortening + 1 large banana + 1 cup softened margarine + 1 tablespoon vanilla + 1 cup sugar + 1 cup packed (dark) brown sugar + 24 oz. vegan semi-sweet chocolate chips Directions: BLEND the banana so it is gooey or liquidy. Mix all the ingredients in a large bowl, leaving out salt, baking soda, and chocolate chips - stir. You may wish to add an extra tablespoon of vanilla or a few tablespoons of hot water if there is some powder remaining. Stir in salt and soda, then stir in chocolate chips. It should now look and smell like raw cookie dough, with a little hint of banana Drop tablespoonfuls on an UNGREASED baking sheet and bake at 350 for 10 minutes (take them out after 10 minutes, they'll look undone, but after a minute out of the oven they'll look perfect. if you leave them in for any more the bottoms will burn). Enjoy! Serves: 6-7 dozen Preparation time: 10 minutes -- Recipe from Ltweetytoes Garbanzo Nut Olive Marinara on Pan Fried Tofu Ingredients: + 1 small onion, diced + 1-2 garlic clove(s), minced + 1/2 tsp each basil, oregano, thyme (or Italian blend seasoning) + 6 green/black olives with 3 Tbsp of its juice + 1 ripe tomato, chopped + 1/4 cup red cooking wine + 1 cup of tomato juice + 1 12 oz. can of garbanzo beans (chickpea) + 1/4 cup pine nuts + salt and pepper to taste + extra firm tofu + light olive oil Directions: Spray a small skillet with cooking oil and heat on high. Sauté onions and garlic until tender, spraying with more oil if needed. Reduce heat to medium high. Add spices, olives with their juice, and tomato and continue cooking until liquid evaporates. Add cooking wine and tomato juice and bring to a boil. Add garbanzo beans and pine nuts and stir. Reduce heat to low, cover and let mixture simmer for about 10 minutes. In frying pan, heat olive oil. Cut tofu lengthwise about one inch thick. Fry tofu in pan until crispy on both sides. To serve: Place Crispy Tofu steaks on Plate and pour Garbanzo Nut Olive Marinara sauce over Tofu. Serves: 2 Preparation time: 20 minutes -- Recipe from Nancy Z Ginger Snap Cookies Ingredients: + 3/4 cup maple syrup + 1/4 cup molasses + 1/2 cup oil + 3 tblsp grated ginger root + 2 1/2 cup pastry flour + 1 tsp. baking powder + 1 tsp. baking soda + 1/2 tsp. salt Directions: Mix dry and add liquid. Oil baking sheets and scoop out 1 tblsp per cookie 1 apart (will spread). Bake for 15 min at 350 degrees. Be watchful as they are easy to burn. -- Recipe from Mother, Cassandra Meroe Wimbs, KwanzaaChefCMeroe Potato Salad Ingredients: + 3 pounds of white potatoes + 1 cup of chopped celery + tofu chunks cut in the shape of egg halves or chunks seasoned with turmeric + 2 tbsp of chopped parsley - fresh if you can get them + 1/2 cup of sliced or largely chopped white or green onions + 3 tablespoons of lemon juice. I prefer squeezed + paprika to taste + 1 tsp of mustard + salt substitute to taste + cayenne pepper to taste + 2 tbsp of vinegar Directions: If you like it a lot then it's called potatah salad. All tofu is firm. cut as if they are boiled egg whites and season with turmeric, which makes them taste like egg whites. The egg/tofu is optional. Put into the refrigerator to chill under you are ready to add them to the potatoes. Clean potatoes by scrubbing them. Then boil them in their skins until tender. Sticking a knife in easily means they are done. Cut into 1/2 to 1 inch cubes. Add seasonings - onion parsley and celery. Mix lemon juice, vinegar mustard together and chill. Then pour over potatoes mixture. Chill for 1/2 hour before serving. Serves: 8-10 -- Recipe from StudioEsprit Savory Southern Turnips and Collard Greens Ingredients: + 1 large purple-top turnip + 1 bunch collard greens + 1 medium onion, chopped + 1 clove garlic, finely diced + 1/4 c. fresh cilantro + 4 t. liquid smoke + 2 T. canola oil (or 1T canola and 1T red pepper infused olive oil) + red pepper flakes (if you use straight canola) + dash paprika + fresh ground pepper + sea salt Directions: These are even better than the collards and turnips I remember from down South -- but without the traditional pork ingredients. Serve with cornbread or rice for a full southern meal. Cube turnip - not too small (I do about 1 1/2 inch cubes). Prepare collards by chopping off thick end stems and slicing into large sections. Sautee onion in oil until slightly wilted. Add garlic and stir around until both are more wilted. Add 2 teaspoons of liquid smoke. Immediately add turnips. Stir fry for about 5 to 10 minutes, while adding paprika, cilantro, red pepper flakes, sea salt, black pepper. Add 2 more teaspoons of liquid smoke, 1/4 cup of water, stir a bit. Immediately place collards in the pan. Don't stir. Just lower the heat, cover, and let them steam on top of the turnips for about 30 minutes, or until turnips are tender. (It's best if you leave the cover in place the whole time, so the smoke flavor doesn't get out. I'd rather overcook than let that good smoke flavor get away!) Serves: 3 - 4 Preparation time: 15 - 20 minutes -- Recipe from my mother, Mrs. Hazel B. Wimbs originally from Georgia Cassandra Meroe Wimbs, KwanzaaChefCMeroe Stewed Okra and Tomatoes Ingredients: + 5 tomatoes finely chopped, not the genetically altered ones- organic + 1 chopped large sized green pepper, organic + 1 pound fresh okra, organic + 1 cup water, spring, filtered no tap water, I prefer magnetized water + 1 onion chopped + 1 tsp chopped fresh thyme + 1 tsp of Sucanat + Salt substitute to taste + Hot sauce to taste, but the hot spice mix is what I prefer + 1/2 tsp of crushed pepper Directions: Mix the onion, green pepper, thyme and crushed red pepper together and then cook lightly and stir over medium heat. Add the okra and continue to cook 10 minutes. Then add salt substitute, i.e. sea salt with iodine, sucanat, hot pepper sauce and water. Cover and simmer for 5-10 minutes. Stir occasionally. This can be eaten with a meat substitute. I don't like meat tasting substitutes for it suggests a taste for flesh. I prefer to prefer foods in steel, copper, iron, porcelain cookware. I prefer organic foods. They feel healthier. Southerners like sweets and call people they like by sweet names, sugar pie. It too is an Africanism in that the West African Goddess Oshun is the goddess of love, sweetness and health through the arts. My mother likes okra which came from West Africa. It is supposed to be good for the intestinal track because it is ropey. Now where my mother comes from in Georgia, there were no garlic nor apples. But people do like to have garlic in their stews. Serves: 6 ----- Quote Link to comment Share on other sites More sharing options...
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