Teriyaki Tempeh with Peanut Sauce

For the Tempeh
8 ounces tempeh
1/4 cup tamari or soy sauce
2 tbsp lemon juice
1 garlic clove, minced
1 tbsp grated ginger
1 tbsp brown-rice syrup
1 tbsp cilantro, chopped
2 tbsp peanut oil

For the Peanut Sauce
1/2 cup peanutbutter
1 green onion, thinly sliced
1 garlic clove minced
1 dried chili, finely chopped
2 tbsp brown-rice syrup
2 tbsp tamari or soy sauce
2 tbsp lemon juice
2 tsp ginger, grated

1 Cut tempeh into 3/4 inch cubes. In a broiler-proof, shallow dish, combine tamari, lemon juice, garlic, ginger, rice syrup, cilantro and peanut oil. Mix well and then add tempeh cubes. Cover and marinate overnight in the refrigerator, stirring ingredients occasionally.
2 Boil tempeh in marinade for 3 minutes. Turn the cubes and stir, then broil for another 3 minutes. Let cool.
3 Using a slotted spoon, remove tempeh. Thread cubes on skewers (1 or 2 cubes per skewer) and arrange on a platter
4 To make the sauce, combine peanut butter, green onion, garlic, chili, rice syrup, soy sauce, lemon juice, and ginger. Stir with a fork until fully incorporated. Serve sauce at room temperatuer (or genly heated) with skewered tempeh.

adapted from The Vegetarian Cook's Bible by Pat Crocker.

*Note you dont have to use tempeh... you can substitute vegetables, or use the sauce to make with rice noodles

Chai

Steps 1 and 2 can be repeated and reused.

1. Grind:
1.5 tsp coriander seeds
3 tbsp fresh cardamom pods

2. bring to a boil and let sit over night:
2 cups water
1/2 cup ginger
1/2 tsp black peppercorns
ground cardamom and coriander
1 cinnamon stick
3 cloves
1 dash allspice
3/4 tsp licorice root (optional)

3. Add 3 cups of (soy) milk and carefully bring to a low boil stirring continuously so as to not scorch it

4. Add 2 or 3 tablespoons good-quality black tea and simmer for 5 minutes

5. Strain and sweeten to taste with 2 to 3.5 tablespoons maple syrup, honey or sugar.

Thai Iced Tea- non-Vegan (just for Tammi)

Thai red tea leaves are blended with star anise, cinnamon, and vanilla. The steeped tea then is flavored with sugar, and after being cooled is mixed with cream and often condensed milk for a refreshing creamy drink

6 cups water
1 cup Thai tea
3/4 cup sugar
6 tablespoons cream
6 tablespoons condensed milk

to make vegan- instead of cream and coconut milk, use coconut and (vanilla) soy milk.

In a kettle, bring the water to a boil.
Place the tea in a teapot or glass container.
Pour the water over the tea and let steep until bright orange in color, 3 to 5 minutes.
Strain into a clean container, such as a pitcher (or, if in tea bags, remove the bags).
Add sugar and stir to dissolve.
Let cool to room temperature, then cover and refrigerate until ready to serve.

Fill 6 tall glasses with crushed ice and add tea to 3/4 full.
Add 1 tablespoon cream and 1 tablespoon condensed milk to each glass.
Serve with iced-tea spoon so guests can swirl the mixture themselves.

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_22609,00.html

Thai Iced Tea- Vegan

3 tea bags (masala would be my choice, or chai)
1/4 tsp cardamom
3 tsp sweetner (honey or cane sugar)
1 cup boiling water
ice
1/3 cup soy, rice or coconut milk

Method
Add tea bags to boiling water. Add cardamom and sweetner. Let steep for 3 minutes. Pour over ice and swirl. Add milk substitute. Almond flavor can be added for extra variety.


http://www.vegan-food.net/recipe/905/Thai-Iced-Tea/

Banana in Coconut Milk

(Gluay Buad Shee)

Ingredients
5-6 Ripe bananas
4 cups thick coconut milk
1/3 cup sugar
1/2 tsp salt

Preparation
1. Put bananas in boiling water for 10-15 minutes until the skin opens.
2. Remove from the heat. Peel and cut inot 1 inch pieces.
3. Place thick coconut milk in a pot over medium heat, stirring constantly.
4. Add bananas, simmer for 5 minutes.
5. Add sugar, salt and genlty stir until well mixed.
6. Adjust to your preferred taste, continue to boil for 2-3 minutes and turn off the heat.

How to make coconut milk
Mix 3 1/2 cups of warm waer with grated coconut (800 g) and squeeze out 4 cups of thick coconut milk. Happily.

Adapted from Thai Cooking by Bahn Gah-Nah Pai, Mae Hongson, Thailand

Glass Noodles Salad

Ingredients

200 g. glass noodles
1 cup minced pork (can be omitted if meat free)
1/2 cup sliced shallots
1 1/2 cups woodear mushrooms- cut into small pieces
3 tomatoes- cut into quarrters
3-4 tbsp lime juice
1-2 tbsp fish sauce (or soy sauce)
1 tsp palm sugar- mix in 1 tbsp of warm water
7-10 cloves garlic
5-7 small chilis
1/4 cup roasted peanuts
1/2 cup celery- cut into 1 inch pieces.

Preparation
1. Roughly pound chilis and garlic, and set aside
2. Put mushroomsin boiling water for3-4 minutes and then allow them to drain.
3. Put minced pork in boiling water and stir for 3-4 minutes until cooked. Then allow it to drain.
4. Soak glass noodles in water for 10 minutes and then dreain them. Put glass noodles in boiling water for 3-4 minutes (unitl noodles are transparent) and then allow them to drain.
5. Mix the mixture of chilis and garlic with fish sauce (or soy sauce), lime juice and palm sugar. Adjust to your preferred taste. Set aside.
6. Place noodles in a big bowl, add tomatoes, mushroom, minced pork, shallots and celery. Stir until well mixed.
7. Pour the sauce (No. 5) over the noodles and stir until well mixed. Adjust to your perferred taste.
8. Sprinkle roasted peanuts and some celeery before serving.

Hot and Sour Chicken Soup

(Tom Yam Gai)
... the recipe will be posted in its original form not vegan and adapted as I go

Ingredients
1 cup chicken- cut into cubes (or firm tofu perhaps)
5 cups water
1 cup straw mushrooms-cut into halves
2 tomatoes cut inot quarters
2 lemon grass stems- crush and cut into 1 inch pieces
3-4 pieces galangal (ginger)
3-4 kafir lime leaves- take off the stem
5 crushed shallots
soy sauce (or fish sauce)
lime juice
sugar
chilis powder or curshed small chilis (cut into pieces)

Preparation
1. Put leomongrass, shallots, kaffir lime leaves and galangal into boiling water. Continue to boil for 2-3 mintues.
2. Gradually add pieces of chick inot the pot (or tofu). After 1-2 minutes, gently stir (you dont want to stir sooner because the aroma of the raw chicken will take over the curry smell); let them cook for 2-3 minutes (probably a little longer for tofu).
3. Add mushrooms and tomatoes.
4. Add fish sauce (or soy sauce) (about 1/2 tablespoon) and sugar (about 1/2 teaspoon)
5. SImmer for 2 minutes and turn off the heat.
6. Put some chilis powder, fish sauce (soy sauce) (about 1/2 teaspoon), sugar (about 1/2 teaspoon) and lime jice (about 2 teaspoons) in the bottom of your bowl.
7. Add the soup into the bowl to your preferred taste.

Stir Fried Noodles- Thai Style

( Guay Tiaw Pat Thai)

Ingredients
300 g small rice noodles
1 cup firm tofu- cut into small cubes (I usually omit and add red peppers, or snow peas)
1 cup chives- cut into 1 inch pieces
2 cup bean sprouts
1/2 cup dried shrimp (or not... maybe carrots instead?)
1/2 cup pickeled radish- cut into small pieces
1/2 cup ground peanuts
3 tbsp chopped garlic
3-4 tbsp soy sauce
3 tbsp tamarind juice
2 tbsp sugar
3 eggs
2 limes- cut into wedges
1/2 cup vegetable oil
water (1/2 cupish)

Preparation

Heat 1/2 cup of oil in a wok, add garlic and fry until it turns brown.
Add tofu, dried shrimp, pickled radish and fry until well mixed.
Add rice noodles and some water ( a little at a time), toss quickly (so that the noodles do not clup) unitl thoroughly mixed.
Move the contents of the wok to one side. Add a little moe oil, break the eggs and scramble withspatula.
Cover the eggs with noodles. Let them sit for one minute before stirring them together.
Add chives, bean sprouts and ground peanuts. Stir until well mixed.
Add sugar, tamarind juice and soy sauce. Stir and adjust to your preferred taste. Turn off the heat

Serve with wedges of lime, sugar, soy sauce and chili powder.

adopted from Thai Cooking by Bahn Gah- Nah Pai, Mae Hongson, Thailand

Green Curry

(Gaeng Kiaw Waan Gai)

Ingredients:
1 1/2 cups thick coconut milk
2 cups thin coconut milk
1 cup eggplant-cut into quarters (soaked in water until ready to cook to avoid turning brown)
1 cup sweet basil leaves
1/2 cup big chilis- cut into small pieces
1/2 tablespoon soy sauce (or fish sauce if non-veg meal)
1-2 tablespoons palm sugar

Ingredients for Green Curry Paste:
1 tbsp chopped lemon grass
1 tbsp chopped shallots
1 tbsp chopped garlic
1 tsp chopped galangal (ginger can be used instead)
1 tsp chpped kaffir lime peel
1 tsp chopped coriander root
1 tsp slt
1 tsp roasted cumin seeds
2 tsp roasted coriander seeds
1 tsp vegetarian shrimp paste
5 roasted pepper corns
10-15 small green chilis
2 big green chilis- remove seeds and chop into small pieces



How to Make Coconut Milk
Mix 1 cup of warm water with grated coconut (500 g) and squeez out 1/2 cups of thick coconut milk.
Add 2 cups of warm water to grated coconut again and squeeze out 2 cups of thin coconut milk.

How to Make Curry Paste
1. Pound roasted coriander seeds, roasted cumin seeds and roasted pepper corns together in a mortar until thoroughly ground
2. Add garlic, lemongrass, galangal, kaffir lime peel, coriander root, small chilis and salt. Continue to pound until smooth and well mixed.
3. Add shallots and big chilis, pound until smooth.
4. Add veg shrimp paste and pound until well mixed

Preparation
1. Heat thick coconut milk ( 1 cup) in a wok until the oil separates out.
2. Add curry paste and fry until fragrant (2-3 minutes)
3. Graudall yadd pieces of chicken into the wok. After 1-2 minutes, gently stir; let the mixture cook for 2-3 minutes.
4. Add eggplant, thin coconut milk and stir until well mixed.
5. Add palm sugar, soy sauce and simer for 2-3 minues until eggplant becomes soft.
6. Adjust to your preferred taste. Add basil leaves and big chilis; turn off the heat
7. Bring 1/2 cup of thick coconut milk to a boil until the oil separtes out. Scoop out the creamy surface and use as a topping for the curry.
8. Garnish with sweet basil leaves and big cihlis before serving.

Notes on a Thai Meal

Menu Combination

A Thai meal consists of three or more dishes, plus rice. Dishes are served all at the same time, family style.

How to plan a menu
1. The main dish should be a curry or a dip
2. The accompaniments should consist of at least two more dishes, usually a soup, stir frieddish or a salad
3. If the main dish is a one-disher it should be accompanied by a dessert.

Sticky Rice (Khao Niaw)

Sticky rice needs to soak in the water for at least 4 hours or one night before cooking it.

You can cook sticky rice by using a steamer. Put a muslin cloth in the steamer (to stop rice from failling through the holes). And put the water in the bottom part of the steamer.

When the water is boiling, place drained sticky rice on the cloth. Cover and steam for 30 minutes until cooked.

After cooked, turn off the heat and put sticky rice on a tray or plate. Move the rice around (with a spoon) to get rid of all the hot steam. If you don not do this, the sticky rice will become soggy.

You can keep sticky rice in a canteen or sticky rice container (Gratip Khao Niaw). This will keep the rice warm and moist.

Uncooked grains are starchy white in color; when cooked, the sticky rice is translucent.

adopted from Thai Cooking by Bahn Gah-Nah, Pai, Mae Hongson, Thailand

Lentil Salad

by Isa Chandra Moskowitz

Thyme, tarragon, and garlic flavor this hearty, easy-to-prepare lentil salad. Serve over red leaf lettuce (or any fancy lettuce) with oil and vinegar on the side. Having some warm pita bread on hand won’t hurt, either. For adorable hors d’oeuvres, spoon small scoops of salad into endive leaves.

For the Salad:
4 cups vegetable broth
2-3 thyme sprigs
2 bay leaves
2 garlic cloves, crushed
1/2 tsp. dried tarragon
3/4 tsp. salt
1 cup uncooked French lentils
1 small red onion, very finely chopped
1 small tomato, diced
2 radishes, grated
1 small carrot, grated
Salt and fresh black pepper, to taste

For the Dressing:
1/4 cup olive oil (or 2 Tbsp. for a low-fat dressing)
1 Tbsp. balsamic vinegar
1 Tbsp. Dijon mustard
1 Tbsp. fresh lemon juice (about 1/2 lemon)
1 clove garlic, minced


• In a medium saucepan, bring the broth, thyme, bay leaves, garlic, tarragon, and salt to a boil. •

Add the lentils and reduce the heat to a low boil. Cover, leaving a little bit of room for steam to escape, and cook for about 20 to 25 minutes, until the lentils are soft but not mushy. •

Meanwhile, whisk together the ingredients for the dressing in a mixing bowl and set aside. •

Drain the lentils in a mesh colander. Let cool, shaking the colander every few minutes so that the lentils drain and cool faster. Once lukewarm, remove the bay leaves, chunks of garlic, and thyme sprigs. Add the lentils to the dressing, along with the onions, tomato, carrot, and radishes. Toss to combine. Season with the salt and pepper. Cover and chill for at least half an hour. •

Serve over lettuce with oil and vinegar on the side.

Vegetable Samosa

1 Potato finely diced (5 to 10 mill cubes)
1 carrot finely diced - as above
2 cloves of crushed garlic.
1 Onion finely chopped
1 Cup of frozen peas
1 tblspn vegetable oil
2 tspn curry powder or your own spices according to taste
Salt, Pepper to taste.
100ml of vegetable stock.

Heat the oil in a frying pan, add the onion and garlic, mix in the spices and fry until soft. Add the vegetables, seasoning and stir well until coated. Add the stock, cover and simmer for 30 minutes until cooked.

Now it's time for the pastry.
You don't have to make your own pastry. You can simply buy some ready-made pastry from the shop. For samosas you want to fry, use Filo Pastry and for samosas you want to cook in the oven use Puff Pastry.

This recipe will make enough pastry for 24 samosas and you will need:
225gm. plain flour
2 tspn. salt
2tblspb. vegetable oil
80 ml warm water.
Mix flour and salt into a bowl. Make a well into the centre and add the oil and enough water to make a firm dough. Knead the dough on a floured surface until smooth and roll into a ball. Cover in plastic wrap and set aside at room temperature for 30 minutes.

Divide the pastry into 12 equal pieces. Roll each piece into a ball and roll out into a circle of 15 cm. Divide this circle into two equal pieces with a knife.

Brush each edge with a little water and form a cone shape around your fingers, sealing the dampened edge.

Fill the cases with a tblpns of your chosen mixture and press the two dampened edges together to seal the top of the cone.Deep fry the samosas in hot oil until crisp and brown take out and drain on a paper towel.
From Samosa-Recipe.com

Butternut Squash w/Wild Rice & Onion Stuffing - Recipe

INGREDIENTS
4 medium butternut squash (about 1 pound each)
3/4 cup raw wild rice, rinsed
1 tablespoon canola oil
1 heaping cup chopped red onion
1 clove garlic, minced
2 1/2 cups firmly packed torn whole wheat bread
1 tablespoon sesame seeds
1/2 teaspoon each dried sage and dried thyme
1 teaspoon seasoned salt, or to taste
1 cup fresh orange juice

1. Preheat oven to 375F. Halve the squashes and scoop out seeds and fibers. Place them cut side up in shallow baking dishes and cover tightly with covers or foil. Bake 40 to 50 minutes, or until easily pierced with a knife but still firm.
2. In the meantime, bring 2 cups water to a boil in a saucepan. Stir in the wild rice, reduce to a simmer, then cover and cook until the water is absorbed, about 40 minutes.
3. Heat the oil in a skillet. Add onion and garlic and saute until the onion is limp and golden.
4. In a mixing bowl, combine the cooked wild rice with the sautéed onion and the remaining ingredients. When the squashes are cool enough to handle, scoop out the pulp, leaving firm shells about 1/2-inch thick. Chop the pulp and stir into the rice mixture. Stuff the squashes, place in foil-lined baking dishes, and cover.
5. Before serving, place the squashes in a preheated 350F oven. Bake 20 minutes, or until heated through.
Serves 8.
http://www.care2.com/channels/solutions/food/2527

Lentils with Love

INGREDIENTS
1 1/2 cups dried lentils
1/4 cup raisins
4 cups vegetable stock or water
1 tsp. basil
1 Tbs. chili powder
2 tsp. cumin powder
1 green pepper, chopped
1 cup tomato paste

Soak dried lentils if you prefer. Drain; add raisins and stock. Simmer 1o minutes. Add other ingredients and simmer 30-40 minutes, until tender, adding more stock if needed. May be served over rice, noodles, or with corn tortillas. Serves 6.

http://www.care2.com/channels/solutions/food/561

Lentil Corn Soup

Corn and sweet potatoes give this soup a nice sweetness. It's adapted from Mark Bricklin's _Lose Weight Naturally Cookbook_ (Rodale), which uses too much meat and dairy for our purposes; this one, however, adapts well by substituting for the oil in the saute. It also freezes and microwaves well for brown-bag lunches.

Lentil and Corn Soup

1 Medium onion, chopped
2 medium carrots, sliced
2 tbs water, stock, or sherry for sauteing
7 cups water
3/4 cup dried lentils
2 medium tomatoes
1 cup fresh or frozen corn
1 small sweet potato, diced
4 tsp tamari or soy sauce
1 cup cooked brown rice
2 tbs chopped fresh parsley (I double this amount)

Saute the onion and carrots in a large saucepan over low heat, stirring occasionally, until the onions are translucent. Add water, lentils, tomatoes, corn, and sweet potato. Bring to a boil, reduce heat, cover and simmer for 25 min. Add the tamari, rice and parsley, and heat through before serving.

http://www.fatfree.com/recipes/soups/lentil-corn-soup

Wasabi Mashed Potatoes

30 minutes / 3 servings
Ingredients3 C potatoes, mashed
1 C Coconut milk
2 Tbl Filtered water
2 tsp Wasabi powder
1 Tbl Green onion or chives, diced
½ tsp Sea salt, or to taste
¼ tsp Black pepper, ground to taste
Pinch Cayenne pepper

Loving preparation

1. Boil potatoes for approximately 20 minutes. Mash well in a large mixing bowl with remaining ingredients.

Fire Roasted Gazpacho

40 minutes / 4-5 servings
4 C Tomato juice, fresh
4 large Roma tomatoes, grilled (1 ½ C chopped)
2 / 3 C Filtered water or vegetable stock
2 / 3 C Cucumber, peeled, seeded & diced
2 / 3 C Corn, fresh or frozen
½ C Green bell pepper, diced
1 / 3 C Red onion, diced
3 Tbl Lime juice, fresh squeezed
3 Tbl Cilantro, minced
1 Tbl shoyu, or to taste
1 Tbl Basil, minced
1 ¼ tsp Cumin powder, toasted
1 tsp Garlic, minced
1 tsp Jalapeño pepper, seeded & minced,
½ tsp Chili powder,
½ tsp Hot sauce (optional)
Pinch Cayenne pepper
Sea salt, to taste
Black pepper, ground to taste

Loving preparation
1. Place tomatoes and juice in blender and blend until smooth. Place in a large mixing bowl with remaining ingredients and mix well. Serve chilled, the colder the better. Goes great with Korn Bread (page 108 of cookbook).VariationsCommercially-available Spicy Tomato Vegetable Juice may replace tomato juice, and canned fire roasted tomatoes may replace grilled tomatoes. For a Live Gazpacho, do not grill the tomatoes, roast the jalapeño pepper or toast the cumin powder and use freshly-juiced tomatoes

http://www.veganfusion.com/newsletter/FireRoastedGazpacho.htm

Brown Basmati Rice with Apples and Walnuts

Contributed By: mgratiot

Raley's "Something Extra" magazine

This salad is a great source of vitamins, omega fatty acids, fiber and nutrients that can help reduce LDL (bad) cholesterol, improve the immune system and protect against infection.

Ingredients
1/3 cup (40g) walnuts
2 tbsp (30mL) extra virgin olive oil

Zest from one orange
1/2 cup (120ml) orange juice
2 tbsp (30mL) apple cider vinegar
1/2 tsp (3g) sea salt
1/4 tsp (1 g) black pepper
1/4 tsp (.5g) ground nutmeg
4 cups (800g) cooked brown basmati rice
1/2 cup (75g) dried cranberries
1 Jonagold apple, cut into 1/4-inch (1/2cm) pieces
3 stalks Celery, cut into 1/4-inch (1/2cm) slices
5 Or 6 pale green celery leaves, chopped
4 sprigs Parsley, chopped

Preparation :
Roast the walnuts in a preheated 350 degree F (175 degree C) oven for 5-7 minutes. Chop coarsely and set aside. In a large bowl, combine the olive oil, orange zest, orange juice, vinegar, sea salt, pepper, and nutmeg. Mix well. To this mixture, add the rice, cranberries, apple, celery, and celery leaves. Also add the parsley and chopped walnuts. Toss all together until the salad is well-mixed.

Cook's Notes

Serve with cream of carrot soup for lunch, steamed greens or as an accompaniment to poached or steamed fish.
Nutrient Information
310 Calories
9g Total Fat
1.5g Saturated Fat
54g Carbohydrates
190mg Sodium
4g Fiber

http://www.mealsmatter.org/recipes-meals/recipe/11474

Naan Bread with Garlic and Coriander

Bread - Naan - - INGREDIENTS
200 ml / 6.75 fl oz water (lukewarm - not too hot!)
1 t sugar
1 t active dried yeast
225 g / 8 oz plain wholemeal flour
225 g / 8 oz white self-raising flour
1 1/2 t salt
1 T fresh lemon juice
3 to 4 cloves garlic (depending on preference), finely chopped (optional)
3 T fresh coriander, finely chopped (optional)
Oil spray METHOD

1. Put the water in a small bowl, add the sugar and stir to dissolve. Sprinkle the yeast over a little at a time, stirring well in between each addition to avoid lumps. Put the bowl somewhere warm (I sit it in the microwave) until there is froth on top of it - about 15 minutes. If there is no froth, check the use-by date on your yeast. If your yeast seems fine, the water may have been too hot and killed the yeast.

2. Mix the flours and salt in a bowl, adding the optional ingredients for garlic and coriander naan (highly recommended!). Sprinkle the lemon juice over, then pour in the frothy yeast mixture. Adding more water as necessary to make a pliable dough, mix it all together and knead for about 100 strokes (a stroke is 1 kneading action - push the heels of your hands away from you into the dough, fold the dough in half towards you and rotate it a quarter-turn). Cover the bowl and put in in the fridge for at least 1 hour.

3. When ready to cook the naan (just before serving), knead for antoher 50 strokes and then divide into naans (make them as big or as small as you like). Form balls of dough and then flatten into thin ovals (to make this easier, you can wet your hands and use your fingertips to spread the dough across the base of a frying pan. Use oil spray to stop them from sticking.

4. Preheat a grill. Now put the frying pan on medium heat, letting the naan cook until the bottoms are golden-brown (they will move easily when you shake the pan gently). Stick the frying pan under the grill (don't let the plastic handle go under too far!), and let the naans cook until puffed up and golden.

5. Serve immediately with hommous, beans, curry or just eat them by themselves. Alternatively, you can let them cool and then freeze them. NOTES
You can make these with all white flour if desired. Also, if you don't have any self-raising folur, substitute plain (all-purpose) flour and add 1 teaspoon baking powder. You can leave out the garlic and coriander for plain naan, or just leave out the coriander for garlic naan. Add some pepperor whatever other spices you like in step 2 - experiment and enjoy!
I make this in a breadmaker under the dough setting. Much easier ;-)

From www.vegweb.com

or

Big Mess of Lentils

INGREDIENTS

2 cups uncooked lentils
1 chopped onion
1 chopped carrot
1/2 roll chopped duct tape
1/2 cup chopped celery
1/4 cup chopped green pepper
8 oz / 230 g tomato paste
1 T maple syrup
1/2 t oregano
1/2 t soy margarine
1/2 t nutritional yeast
1 t sea salt
1 t cumin

METHOD
Cook the lentils, carrots, onion, celery and pepper in 4 cups of water. Add the rest of the stuff and simmer for about twenty minutes. Time may vary, as I frequently had to leave the kitchen to discipline a hostage who was screaming from the hall closet.
Serve with a huge hunk of whole grain bread and feel like a cave man.


NOTES
In general, a big crazy mess of lentils. Seriously potent on the intestinal torture scale. Good for cold days.
Spoonfight: Vegan Manual to Kitchen Terrorism.

or

Baked Tofu

Baked Tofu
Recipe by: Susan Voisin

I use this tofu recipe for adding to stir-fries, rolling up in sushi, and serving with gravy on Thanksgiving. It's a great, easy all-around tofu recipe that even kids love (my daughter snacks on cubes of baked tofu).

1 lb. extra-firm regular tofu (NOT silken)
about 1/8 cup soy sauce
Preheat oven to 375 F.
Slice tofu 1/4-inch thick. Brush each slice, back and front, with soy sauce and allow it to marinate for 10 minutes.

Place on a lightly oiled baking sheet and bake for 30-35 minutes, turning once halfway through, until a deep, golden brown and crispy on the outside but still tender on the inside. Remove from oven.

If using in a stir-fry, cut each slice of tofu into 8 cubes and add to stir-fry near the end.
For sushi, cut tofu lengthwise into about 6 thin strips. Roll up with rice in nori rolls.
Slices of baked tofu are great served with a "chicken-style" or mushroom gravy.

Variations:

Add 1 tsp. sesame oil to the soy sauce for a great addition to stir-fries.

Add 1/4 tsp. of poultry seasoning or rosemary for a vegan turkey substitute.

Check out this recipe for Chickenless Salad for another great use of baked tofu.

Sunomono (Japanese Cucumber Salad)

Sunomono (Japanese Cucumber Salad)

2 medium cucumbers, peeled and seeded
2 teaspoons salt
1/3 cup rice vinegar
1 tablespoon sugar
2 teaspoons Kikkoman Soy Sauce
1/4 teaspoon grated fresh ginger root

Cut cucumbers into thin slices; place in bowl and sprinkle with salt. Let stand at room temperature 30 minutes, or until cucumbers are softened. Drain and squeeze out excess liquid.
Combine vinegar, sugar, soy sauce and ginger in serving bowl; add cucumbers and mix well. Chill thoroughly before serving.

Makes 4 servings

From: http://www.backofthebox.com/recipes/salads/sunomono.html

Korean-Style Cucumber Salad

Korean-Style Cucumber Salad

Adapted from Madhur Jaffrey's World of the East Vegetarian Cooking

I use pickling cucumbers for this salad. As a substitute you may use European cucumbers or regular cucumbers with their seeds removed, if the seeds are tough.

3 pounds pickling cucumbers, peeled
1 medium-sized onion, peeled
1/2 teaspoon. salt
3 1/2 tablespoons lemon juice
About 1/4 to 1/2 teaspoon cayenne pepper
2 tablespoons crushed, roasted sesame seeds
2 teaspoons sesame oil

Cut the cucumbers and onion into very fine slices (a food processor may be used for this). Add the salt, lemon juice, cayenne pepper (Koreans like this dish very hot), sesame seeds, and sesame oil. Mix well, cover, and refrigerate. Serve cold or at room temperature.

Serves 6

Cinnamon Glazed Carrots

Cinnamon glazed carrots

Recipe By :Vegetarian Times 1998
Serving Size : 6
1 pound carrots -- cut as directed
1/3 cup unsweetened apple juice concentrate -- thawed
1/2 teaspoon ground cinnamon

Peel and slice the carrots into 1/4-inch thick rounds (about 3 1/2 cups). Combine ingredients in a large saucepan and stir well. Bring to a simmer, cover, and cook over moderate heat for 15-20 minutes, until carrots are tender-crisp. Cook uncovered 3 to 5 minutes more or until liquid is reduced to a glaze.

HINT: With a long, sharp knife, you can slice three carrots placed side-by-side at the same time.
Per serving: 60 cals; 1g protein; 0g fat; 14g carb; 0mg chol; 30mg sodium; 3g fiber.
Source:"Complete Thanksgiving Cookbook: Harvest of Side Dishes"
NOTES : This side dish is a must at holiday dinners.

Basil Eggplant (Pud Makua Yow)

Basil Eggplant (Pud Makua Yow)

Basil Eggplant (Pud Makua Yow)

Basil eggplant is a simple dish to make. The basil and chili pepper, however, turn the mundane eggplant into something exciting. It can also be made without peppers for kids.
Either the long, thin Japanese eggplants or the big purple American eggplants can be used.
1 bunch Thai basil, leaves picked from the stem
1 tablespoon sugar
2 cloves garlic, chopped
2 tablespoons soy sauce
2 eggplants (about 1 lb.)
2 chili peppers

Slice the eggplants into irregular shapes for easy turning in the pan. When it is sliced into a small disk, it tends to stick to the bottom of the pan and makes it difficult to flip or turn.
Chop garlic and slice chili peppers. Pick the leaves from the stem of the Thai basil.
Heat a lightly oiled (or sprayed) non-stick pan or wok over high or medium high. Add chili peppers and garlic. Stir until the garlic turns golden brown. Add eggplant and stir. Add a cup of water and cover the pan or wok with a lid. Keep the lid closed until the eggplant is cooked. It should take about 5-7 minutes before the eggplant is done. The eggplant turns from white to translucent when it is done. Almost all of the water should have been evaporated at this point. If the eggplant is still not cooked, add a little bit more water and keep lid closed until the eggplant is ready. Add soy sauce and sugar and stir. Add Thai basil and quickly stir to heat the basil, so that it retains its color. Turn off heat immediately.
Serve hot with rice.
Adapted from ThaiTable.com

Vegan Cookies

Vegan Food Tips, Vegan Recipe Tips, Vegan Diet:

2 cups whole-wheat flour
¾ cup raisins
1 teaspoon cinnamon
½ teaspoon baking soda
1 cup soymilk
1/3 cup oil
½ cup sorghum or corn syrup
1 teaspoon vanilla

First, preheat the oven to 400 degrees and grease a cookie sheet.
Next, mix the wet ingredients together.
At the same time, mix the dry ingredients in a separate bowl.
Then, combine all ingredients in one bowl.
Place heaping spoonfuls onto the greased sheet and bake for approximately 20 minutes.

Dairy Free Whipped Cream

Vegan Food Tips, Vegan Recipe Tips, Vegan Diet:

1 cup almonds or cashews (For the best consistency, use cashews or peeled almonds)
¾ cup water
1 Tablespoon maple syrup
½ teaspoon vanilla

Soak the nuts in 2 cups of water.
And, if you live in a warmer climate, soak them in the refrigerator.
Allow them to soak for 8 to 12 hours.
Then, discard the water and rinse the nuts.
Place the nuts in the blender with just enough water to operate the blender.
Blend, adding just enough water to reach a smooth consistency as you blend."

Summer Thyme Bread

Summer Thyme Bread - Allrecipes:

Summer Thyme Bread
SUBMITTED BY: Ruth

'This is delicious, and even better toasted. It'll remind you of summer all year long.'

Original recipe yield:
1 - 9x5 inch loaf
PREP TIME 5 Min
COOK TIME 2 Hrs 55 Min
READY IN 3 Hrs
PHOTO BY: erin82685 USMETRIC
SERVINGS About scaling and conversions
INGREDIENTS
1/4 cup egg substitute
3/4 cup water
1 teaspoon salt
1 1/2 teaspoons olive oil
1 teaspoon lime juice
3 cups bread flour
1/2 cup instant mashed potato flakes
1 1/2 teaspoons minced fresh thyme
1 tablespoon white sugar
1 teaspoon active dry yeast


DIRECTIONS

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
Select Dough cycle; press Start.
At end of cycle, remove dough onto a floured board, shape into a ball, cover and let rest for 15 minutes.
Shape into a loaf, place in a lightly greased 9x5 inch loaf pan, and let rise, covered, for 45 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
Slash top of loaf with a sharp knife or razor blade. Sprinkle a bit of flour on top. Bake in preheated 375 degree oven for 30 minutes, or until loaf is golden brown and sound hollow when tapped. Remove loaf onto a wire rack and let cool. "

South African Sweet Potato Fritters

Peanut oil for frying
1 pound sweet potatoes, peeled and cut in 1/2-inch pieces
boiling water
1/2 cup flour
1 egg, beaten
Salt and freshly ground black pepper, to taste

In a heavy saucepan or deep-fryer, heat about 2 inches of oil to 375°.
Grate the sweet potatoes into medium-sized bowl; cover them with boiling water and let them stand for 15 minutes.
Drain off the water and slowly add the flour, egg, salt and pepper, stirring to make sure that they are well mixed.
You should have a thick paste that will hold its shape when picked up in a tablespoon.
If the mixture is too thick, add a bit of warm water.
If it is too thin, add a bit more flour.
Drop the mixture, a few tablespoons at a time, into the hot oil and cook the fritters for 3 to 5 minutes, or until they float to the surface, turning them once to make sure that they are slightly browned on each side.
Drain on absorbent paper and serve hot.

Per serving: 209 calories, 3 gm protein, 26 gm carbohydrates, 10 gm fat, 36 mg cholesterol, 1 gm saturated fat, 196 mg sodium

Adapted from a recipe by Elizabeth Softky from The Washington Post 12/20/95 as posted by R. Crockett

Serves 6 to 8

. Author's Note: The sweet potato fritters that begin this night's menu are a South African invention. They, like variations of this dish throughout the continent, combine the sweet potato, a New World tuber, with an African culinary technique. One of the tricks to g reat fritters is to use clean oil and to make sure that the oil is hot enough before beginning. These fritters can be accompanied by a spicy hot sauce when served as an appetizer course. Alternatively, they can be lightly dusted with sugar and served as a dessert.

Mashed Sweet Potatoes with Apples

Mashed Sweet Potatoes with Apples:

Sweet potatoes are cooked then mashed with cooked chopped apples and brown sugar, along with butter and other seasonings.


INGREDIENTS:

4 pounds sweet potatoes, cooked, peeled, sliced (about 8 cups sliced)
1/3 cup butter or margarine (banannas are a good substitute for butter, of flax seed)
2 large apples, peeled, cored and diced
1/2 cup apple juice
1/4 cup brown sugar
1 teaspoon salt
1/4 teaspoon pepper
dash cinnamon, to taste, optional


PREPARATION:

Melt butter in a large saucepan or Dutch oven and cook apples until tender. Add the cooked sweet potatoes to the cooked apples; mash until smooth. Stir in apple juice, brown sugar, salt and pepper. Add cinnamon if desired. "

Zesty Oven Fried Potatoes Recipe

Zesty Oven Fried Potatoes Recipe - Oven Potato Slices Baked With Seasonings:

Zesty Oven Fried Potatoes

6 medium potatoes
1 teaspoon dry mustard
1/4 teaspoon chili powder
1 teaspoon salt
1/8 teaspoon pepper
1/3 cup corn or canola oil



Wash, peel, and slice potatoes. Arrange slices in a single layer in a shallow baking pan. Mix together the seasonings and oil; drizzle over potatoes. Bake at 425° for 45 minutes, or until potatoes are tender.
Serves 4."

Baba Ganoush

Vegan Recipes - Condiments - Dip - Baba Ganoush:

"INGREDIENTS

1 large eggplant, chopped
1 cup tahini or soy sauce
6 garlic cloves
1/2 cup olive oil
1 teaspoon salt
1 tablespoon parsley flakes

METHOD
Puree all the ingredients in a food processor until they're creamy. Try serving with banana chips. Combining baba ganoush and hummus is also a great dish."

Thai Penang Red Curry Paste Recipe

Thai Penang Red Curry Paste Recipe:

"INGREDIENTS:
4 Tbsp. tomato paste
1 small onion, peeled and quartered
1 thumb-size piece galangal, peeled and sliced (or substitute ginger)
3 cloves garlic
1 Tbsp. soy sauce
1 tsp. dark soy sauce
2 Tbsp. fish sauce, or vegetarian fish sauce (if unavailable, substitute regular soy sauce)
1 tsp. shrimp paste (omit if vegetarian)
1 Tbsp. paprika
2 Tbsp. chilli powder
1 heaping Tbsp. coriander seeds, ground (grind them yourself in a coffee grinder for the best taste)
1-2 red chillies, depending on how spicy you want it - deseeded (omit if you prefer a mild curry)
1/2 tsp. turmeric
1 Tbsp. cumin
2 kaffir lime leaves
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground cloves
1 can thick or good-quality coconut milk
juice of 1/2 lime

GARNISH: 1 cup fresh basil leaves (roughly chopped if large)

PREPARATION:
Place all ingredients (except garnish) in a food processor. Process well to form a paste.
Add up to 1 more can coconut milk to the paste (this will create a curry sauce).
Add meat, fish, tofu, wheat gluten, beans or vegetables, and cook either in a wok/large frying pan, or in a covered cassarole dish in the oven. "

Bake meat-based penang curry at 375 degrees for at least 1 hour, or until meat is well done.
Garnish your Penang Curry dish with the fresh basil leaves. Note: for full instructions, check out my Penang Red Curry Recipe.

Kiwano, Banana, and Pineapple Sorbet

2 bananas, frozen solid
1 cup fresh pineapple chunks,
frozenjuice of one kiwano (or use 1/3 cup of any other fruit juice)
2 tablespoons agave nectar or other liquid sweetener (may not be necessary if you use other fruit juice)

Put the frozen fruit in a food processor and allow it to thaw for about 10 minutes.
Mix the agave nectar with the kiwano juice.
Start up the food processor and pulse to chop the fruit thoroughly.
Add the juice-agave mixture and process, scraping down the sides of the processor if necessary, until smooth and creamy.
Serve immediately in the shells of the kiwano or in small bowls.

Serves 2-3.

Eggplant Creole

Eggplant Creole:

1 medium onion, diced
1/2 bell pepper, chopped
2 ribs celery, chopped
2 cloves garlic, minced
1 lb. eggplant, diced into 1/2-inch cubes
1 15-ounce can salt-free diced tomatoes
2 tbsp. tomato paste
1 cup vegetable broth
2 tbsp. minced parsley
1 tsp. dried thyme
1/2 tsp. Zatarains liquid Crab Boil (if unavailable, use hot sauce or Creole seasoning to taste)
1/8 tsp. red pepper (to taste)
1/8 tsp. white pepper
1/4 tsp. celery seed
freshly ground pepper
1/2 tsp. powdered nori (or other seaweed)
1/2 tsp. sugar
salt, to taste

Sauté onion, bell pepper, celery, and garlic in a large skillet over medium heat for about 3 minutes, adding water if necessary to prevent sticking. Add eggplant and sauté for 5 more minutes.
Add remaining ingredients, reduce heat, and cook until eggplant is completely tender, about 20-30 minutes. Serve over rice, garnished with additional parsley.
Serves 4. Each serving (without rice) contains 149 Calories (kcal); trace Total Fat; (2% calories from fat); 2 g Protein; 37 g Carbohydrate; 0mg Cholesterol; 102 mg Sodium; 4 g Fiber"

Eggplant and Tofu in Spicy Garlic Sauce

This Szechuan-style dish gets its heat from the chili sauce. Look for chili sauce or garlic chili sauce that has red chilies as its primary ingredient. Try to find the kind with the seeds intact, not the smoother type. Then adjust the amount to your desired level of spiciness.

1 pound extra-firm tofu (not silken)
1 tbsp soy sauce (reduced sodium)
2 tbsp. water
1/2 tsp dark sesame oil
4 small eggplants, about 1-1/2 pounds total, peeled and sliced into strips 2-inches long, 1-inch wide, and 1/4-inch thick (or use one large eggplant)
1/3 cup water
6-8 garlic cloves, minced--about 2 tbsp.
1-inch peeled fresh ginger, grated
3/4 cup vegetable broth or water
1 tbsp vegetarian hoisin sauce
3 tbsp soy sauce (reduced sodium preferred)
3 tbsp seasoned rice vinegar
1/2 tbsp dark sesame oil
1/2 tbsp sugar or other sweetener
1/2 - 1 tsp hot chili sauce (available in Asian markets)
1 tbsp tomato paste
1 tomato, coarsely chopped
sprinkling of sesame seeds for garnish (optional)

Cut the tofu into 1/2-inch slices and press them lightly between towels to get some of the moisture out.
Combine the 3 tbsp. soy sauce with the 2 tbsp. water and 1/2 tsp. sesame oil.
Dip each slice of tofu into the mixture and set on a plate.
Heat an oiled, non-stick skillet until hot.
Place the tofu slices in the skillet and cook until browned.
Turn over and brown the other sides.
When the tofu is completely browned on both sides, remove it from the skillet and place it on a cutting board.
Cut each slice into 8-10 cubes.
Set aside. Heat an oiled, non-stick wok and add the eggplant and 1/3 cup water.
Cover and cook, stirring often, until eggplant begins to brown.
Uncover and add the garlic and ginger and cook for 2 more minutes.
Add all remaining ingredients except the tomato, sesame seeds, and tofu.
Simmer uncovered until all the eggplant slices are completely cooked--they will be very soft and start to fall apart.
Add the tofu cubes and tomato and cook until heated through.
Serve over rice, sprinkled with sesame seeds.

Makes 4 servings.

Each serving, without rice, contains 187 Calories (kcal); 8g Total Fat; (34% calories from fat); 12g Protein; 21g Carbohydrate; trace Cholesterol; 716mg Sodium; 6g Fiber.

NOTE: Reduce the sodium by using water instead of broth, regular rice vinegar instead of seasoned, and reduced sodium soy sauce instead of regular soy sauce.

Skinny Figgy Bars

Filling:
8 ounces dried figs (one round package)
4 ounces pitted dates
2 tbsp. silvered or chopped almonds (optional)
2 drops anise extract (optional)
1 tbsp. agave nectar (or other liquid sweetener)
2 tbsp. water1 tbsp. lemon juice
1/4 tsp. cinnamon
1/8 tsp. ginger

Snip off the figs' stems, and put the figs, dates, and almonds into the food processor. Grind to a coarse paste.
Stir in the remaining filling ingredients and process until mixed.
Set aside.

Crust:

1 cup regular or quick oats, ground in blender until fine1 cup regular or quick oats, uncooked (not instant oatmeal)
1 teaspoon baking powder
1/4 teaspoon salt
4 ounces unsweetened apple sauce
3 tbsp. agave nectar (or other liquid sweetener)
1/4 cup water

Preheat oven to 375 F.
Combine the dry ingredients in a mixing bowl.
Stir in the wet ingredients, mixing well to a thick consistency.
Press half the crust mixture into the bottom of an oiled, eight-inch square cake pan (use a wooden spoon or your hands).
Spread the fig mixture evenly over the crust.
Smooth the remaining crust mixture over the filling.
Bake for about 30 minutes, or until lightly browned.
Allow to cool completely before cutting into bars.
Icing (optional):Mix powdered sugar (about 3 tbsp.) with a little water (Start with 1/2 tsp.) until the right consistency.
Add vanilla or almond extract to taste (just drops).
Drizzle over top of bars before cutting.
Makes 16 bars.

Each bar (with almonds) contains: 117 Calories (kcal); 1 g Total Fat; (10% calories from fat); 2 g Protein; 26 g Carbohydrate; 0 mg Cholesterol; 67 mg Sodium; 4 g Fiber

Eggplant Paprikash

1 large onion,
halved and cut into thin wedges
3 cloves garlic, minced
3 tbsp. paprika
1/2 tsp. red pepper (optional)
1 tsp. salt (optional)
1 1/2 - 2 lbs. eggplant (about 2 medium) cut into 1-inch cubes
2 bell peppers, any color, sliced (I used red and yellow)
1 cup vegetable broth
1 14-ounce can diced tomatoes (I used Muir Glen Fire Roasted)
1/8 tsp. Liquid Smoke flavoring
1/2 cup tofu sour cream (see below)

Tofu Sour Cream:
1/2 package (about 6 ounces) lite silken tofu
1 tbsp. lemon juice
1/2 tbsp. cashew butter or tahini
1/4 tsp. salt (optional)

Blend all the ingredients for the tofu sour cream until completely smooth, and set aside in the refrigerator until needed.
In a large, non-stick saucepan, sauté the onion in a small amount of water until it begins to brown, about 5-8 minutes.
Add the garlic, paprika, and red pepper (optional), and stir for one minute.
Add the salt, eggplant, peppers, vegetable broth, and tomatoes.
Cover and simmer until the eggplant is tender, about 15-20 minutes.
When the eggplant is done, check the seasonings and add more salt if necessary.
Stir in the Liquid Smoke (optional) and the sour cream, and cook for another minute, until warmed through.
Serve over pasta (I used Tinkyada Pasta Joy brown rice noodles) or rice. Serves 4.

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