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.
Wednesday, January 31, 2007
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."
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. "
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.
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. "
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."
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."
"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.
"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.
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"
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.
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.
original website
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.
original website
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