Sweet Potato, Black Bean, Spinach and Pepper Vegan Enchiladas

-from OhSheGlows.com. Originally posted here.

Soba noodle salad with broccoli and spicy tofu

-adapted from Cooking Light, May 2011

8 oz firm tofu, drained and cut into .75 in slices
olive or peanut oil
soy sauce
hot chile sauce
8 oz broccoli, sliced lengthwise
1 bundle soba noodles (can substitute linguine, udon or other chewy noodles)
rice wine vinegar
1 T grated fresh ginger
1 t sesame oil
1/2 c thinly sliced radishes
2 T cashews or almond slivers, toasted.

Preheat oven to 350 and boil water for noodles. Marinate tofu in 2 T olive or peanut oil, 2 T soy sauce, 1 t Sriracha, for at least 15 minutes. Reserve marinade. Spread tofu out on baking sheet and bake until golden, about 10'.

While tofu bakes, cool noodles in boiling water until al dente or slightly firmer than al dente. One minute before noodles finish cooking, toss broccoli into cooking water. Plunge noodles and broccoli into ice water to stop cooking.

Combine tofu, noodles, broccoli, 3 T rice wine vinegar, ginger, sesame oil, radishes, 3 T olive or peanut oil, 1 t Sriracha, and reserved marinade. Top with nuts.

Fusilli with Caramelized Spring Onions and White Wine

-Cooking Light, April 2011

Preheat oven to 375.

Start boiling pot of salt water for pasta.

Combine 1/2 c panko, 1 T EVOO, 1 t minced garlic, dash of salt. Spread mixture on baking sheet, bake for 6' or until golden brown. Cool.

Caramelize onions in some olive oil in lg skillet over med heat. Add 1 t garlic and 1/2 c dry white wine. Cook 1' at high heat. Add 1/2 c broth and cook down to 1/2 c liquid. Meanwhile, cook 8oz fusilli and drain.

Combine onions and pasta and sprinkle panko mix over top.

Grilled coconut kale

-Sam Sifton, NYTimes, 7 Nov 2010

3 bunches kale

3 13.5-ounce cans coconut milk

1 tablespoon kosher salt

1 teaspoon ground cayenne

1 teaspoon mild paprika

¼ cup freshly squeezed lemon juice.

1. Wash the kale thoroughly and cut out the stalks. Cut the wide leaves into strips the width of the small leaves.

2. In a large pot set over a low flame, heat the coconut milk until it is thoroughly mixed and just lukewarm. Transfer to a large, nonreactive bowl and add the remaining ingredients. Stir in the kale, cover with plastic wrap and refrigerate for at least 4 hours.

3. Preheat a grill or a cast-iron grill pan over high heat. Remove the kale from the refrigerator and stir to make sure the leaves are well covered in marinade. Using metal tongs, place the kale on the grill in a single layer. Cook for 45 to 60 seconds, or until the leaves are sizzling, then turn over and grill the other side for another 45 to 60 seconds, or until the leaves have visibly softened. Serve immediately. Serves 6. Adapted from Vij’s Restaurant, Vancouver, British Columbia.

Rava Dosas with Potato Chickpea Masala

Gourmet | November 2009

by Melissa Roberts

Rava dosas—savory, crisp-edged crêpes popular in South India—are typically made from semolina and rice flours. Stuff them with hearty vegetables cooked in a blend of spices, chile, garlic, and ginger.
Yield: Makes 4 servings
Active Time: 40 min
Total Time: 1 hour
ingredients
For masala filling:
1 1/2 pounds Yukon Gold potatoes
1/3 cup dried grated unsweetened coconut
2 teaspoons cumin seeds
1 (3-inch) fresh jalapeño, coarsely chopped, including seeds
1 (2 1/2-inch) piece peeled ginger, coarsely chopped
3 garlic cloves, smashed
1 tablespoon curry powder
1/2 teaspoon cinnamon
1/2 teaspoon turmeric
1/3 cup vegetable oil
1 3/4 cups water, divided
1 large onion, chopped (about 3 cups)
1 (15-to 19-ounces) can chickpeas, rinsed and drained
1/2 cup frozen peas (do not thaw)
1/2 cup chopped cilantro

For rava dosas:
1/2 cup semolina flour
1/2 cup rice flour
1/2 cup all-purpose flour
1/2 teaspoon cumin seeds
1/2 teaspoon salt
2 cups water
Vegetable oil for brushing
preparation
Make Masala filling:

Peel potatoes and cut into 1 1/2-inch pieces. Transfer to a bowl and cover with cold water.

Toast coconut in a 12-inch heavy skillet over medium heat, stirring occasionally, until golden, about 3 minutes. Transfer to a small bowl and wipe out skillet. Toast cumin seeds in skillet over medium heat, shaking skillet frequently, until fragrant and just a shade darker, about 30 seconds. Transfer to another small bowl. Reserve skillet.

Purée jalapeño, ginger, and garlic in a blender with curry powder, cinnamon, turmeric, oil, 1/4 cup water, and 1 teaspoon salt until smooth. Transfer purée to skillet and cook over medium-high heat, stirring, until thickened slightly, about 1 minute. Add onion and cook, stirring occasionally, until it begins to soften, about 8 minutes.

Drain potatoes, then add to onion mixture with cumin seeds and cook over medium heat, stirring occasionally, until potatoes are barely tender, about 10 minutes.

Add chickpeas and remaining 1 1/2 cups water, scraping up any brown bits, then briskly simmer, covered, until potatoes are tender, 16 to 20 minutes more. Add peas and cook, covered, until just tender, about 3 minutes. Remove from heat and stir in toasted coconut and cilantro.

Make dosas while potatoes cook:

Whisk flours, cumin seeds, salt, and water in a bowl.

Generously brush a 12-inch nonstick skillet with oil and heat over medium-high heat until it shimmers. Pour 1/2 cup batter into skillet, swirling until bottom is coated. Cook, undisturbed, until dosa is set and edges are golden, about 2 minutes. Flip using a rubber spatula and cook dosa until underside is golden in spots, about 1 minute more. Transfer to a plate. Make more dosas with remaining batter, stacking and covering loosely with foil to keep warm. To serve, spoon masala filling into dosas.

Cooks' note:
Masala filling, without coconut and cilantro, can be made 6 hours ahead and chilled. Reheat before stirring in coconut and cilantro.◊


Read More http://www.epicurious.com/recipes/food/printerfriendly/Rava-Dosas-with-Potato-Chickpea-Masala-356035#ixzz0yyKLe9c7

broccoli pickles

-Martha Rose Shulman for the NYTimes

3 or 4 broccoli stems (from one bunch)

1/2 teaspoon salt, preferably kosher salt

1 medium size garlic clove, minced or pureed

1 tablespoon sherry vinegar

2 tablespoons extra virgin olive oil

1. Peel the broccoli stems and cut, either crosswise into 1/4 inch thick medallions, or lengthwise in 1/4 inch thick slices (as pictured above) Place in a jar, add the salt, cover tightly and shake the jar to toss the stems with the salt. Refrigerate for several hours or overnight.

2. Drain the water that has accumulated in the jar. Add the garlic, vinegar, and olive oil and toss together. Refrigerate for several hours or overnight. Serve with toothpicks.

Vegan ginger cupcakes with nonvegan cream cheese icing

(Vegan) Ginger Cupcakes (makes 12)

wet:
*1 1/4 c soy milk
3 T candied ginger, chopped
1 t vanilla extract
1/3 c vegetable oil
*1 t distilled white or apple cider vinegar
2 T blackstrap molasses

dry:
1 2/3 c flour
1 c sugar
1 t baking soda
1/2 t salt
1/2 t each ground cinnamon and ground cardamom
2-3 t ground ginger

*if you don’t have or like soy milk, you can substitute regular milk. Buttermilk would be lovely, but thicker and more acidic, so add some water and omit the vinegar.

Soak the ginger in the soy milk to soften.
Grease/line cups in a muffin pan. Preheat oven to 350 degrees.

Combine the dry ingredients. Add the soy milk to the rest of the wet ingredients in a separate bowl. Mix wet and dry until thoroughly combined. Fill muffin cups 3/4 full and bake till toothpick poked in center comes out clean. Cool completely before icing.

Icing (nonvegan)

8 oz cream cheese, softened
8 oz mascarpone cheese
1 c powdered sugar
1 t vanilla extract

Combine all ingredients and whip until fluffy. Chill until ready to use.

Optional: fold in 1 cup heavy cream, whipped, to make a lighter, fluffier icing

peanut butter cookies

www.havecakewilltravel.com

1/4 cup plus 1 tablespoon (63 g) granulated sugar
1/4 cup plus 1 tablespoon (69 g) packed light brown sugar
1/2 cup (63 g) all-purpose flour
1/2 cup (60 g) whole-wheat pastry flour
2 teaspoons Ener-g egg replacer or cornstarch
1/4 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1/2 teaspoon baking powder
3 tablespoons (45 ml) plain soymilk or other nondairy milk
3 tablespoons (45 ml) peanut or canola oil
3 tablespoons (45 ml) whiskey or more nondairy milk
1 teaspoon pure vanilla extract
1/2 cup plus 2 tablespoons (96 g) crunchy or creamy natural peanut butter

Preheat oven to 350°F (180°C, or gas mark 4). Line a cookie sheet with parchment paper or silicone baking mat, such as Silpat.
In a large bowl, sift flours, egg replacer or cornstarch, cinnamon, salt, and baking powder. Add sugars.
In a medium bowl, whisk soymilk, oil, whiskey or extra milk, vanilla, and peanut butter, until emulsified.
Fold wet into dry ingredients, using your hands if you have to and adding milk if the dough is dry/crumbly, until the dough is combined and manageable.
Divide the dough into 12 equal portions, place on cookie sheet. Flatten the cookies as they do not spread while baking.
Bake for 14-16 minutes, until the cookies are set and golden brown on the edges.
Wait a few minutes before transferring them to a wire rack to cool completely.

Yield: 12 cookies

vegan Wonton Wrappers

-Vegweb.com

Ingredients (use vegan versions):

2 cups flour (your choice)
1/2 teaspoon salt
1/2 cup warm water
cornstarch

Directions:

I haven't seen vegan wrappers anywhere, so I make them myself.

Sift together flour and salt in a bowl.

Slowly stir in warm water - dough will be very stiff. Knead dough on floured surface till smooth, about 15 minutes. Cover with towel and let stand for 20 minutes.

This part takes some elbow grease, be warned. Roll about a half of the dough out, as thin as you can. I'm not that strong so mine stay a little on the thick side. It should make thirty-two 3-inch squares but I'm lucky to get sixteen. Repeat for other half of dough.

To store (if there are any leftovers, anyway) just sprinkle with cornstarch and keep in an airtight bag in the fridge or freezer.

To make "eggless" or spring rolls just cut bigger squares, 6-8 inches or so.

Serves: 8 servings of 4

Preparation time: 1 hour

Butternut Squash Rice Paper Rolls

-NYT 24 Jan 2007, adapted from Isa Chandra Moskowitz

FOR THE ROLLS:

1 pound butternut squash, peeled and cut into 1/2-inch cubes

1 tablespoon olive oil

4 ounces vermicelli rice noodles or rice sticks

12 8-inch round rice paper wrappers

1/3 cup roasted salted pumpkin seeds or peanuts, coarsely chopped

1 cup cilantro leaves and thin stems, torn into bite-size pieces

FOR THE DIPPING SAUCE:

1 to 2 tablespoons soy sauce

2 tablespoons rice vinegar

2 teaspoons sugar

2 tablespoons Asian hot chili oil

2 teaspoons sesame oil.

1.
Heat oven to 400 degrees. Place squash on a baking sheet, drizzle with oil and spread in a single layer. Roast 15 minutes, toss gently and return to oven until tender and caramelized, about 10 more minutes. Transfer to a plate to cool.

2.
Meanwhile, prepares noodles: Bring a large pot of water to a boil. Turn off heat, add noodles, and allow to sit for 10 minutes, stirring occasionally. Drain in a colander and rinse with cold water; set aside.

3.
To assemble rolls: Fill a large pie plate or shallow bowl with very warm tap water. Lay a clean, damp kitchen towel on counter to use as a work surface; this will prevent wrappers from sliding. Submerge two paper wrappers in the water to soften, about 1 minute. Gently transfer one wrapper to towel.

4.
In lower third of circle, place a small handful of noodles, leaving about an inch and a half of empty wrapper on either side. Place two or three pieces of squash on top of noodles, and sprinkle with pumpkin seeds and cilantro. To roll, fold left and right sides of wrapper snugly over the filling. Lift the bottom of the wrapper over the filling, tucking it underneath, then roll up firmly but gently. Place seam side down on a plate, and continue with remaining wrappers and filling. Cut in half when ready to serve.

5.
For dipping sauce: In a small bowl, stir together 1 tablespoon soy sauce, the vinegar and sugar. Add chili oil and sesame oil, and taste. If desired, add additional soy sauce.

Yield: 12 rolls.

Vegan chocolate cake

-Instructables.com

Cake Ingredients

1 1/4 cups flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup warm water
1 tsp vanilla extract
1/3 cup vegetable oil
1 tsp distilled white or apple cider vinegar

Chocolate Glaze

1/2 cup sugar
4 tbsp margarine
2 tbsp soy milk
2 tbsp unsweetened cocoa powder
2 tsp vanilla extract

Miso Soup with Sweet Potato Dumplings

-Shawn McClain via SELF recipe of the week

Serves 4
Ingredients

* 1 pound sweet potatoes
* 1 tablespoon canola oil
* 2 cloves garlic, chopped
* 1 shallot, chopped
* 1/8 teaspoon red pepper flakes
* 1/2 teaspoon salt
* 1/4 teaspon freshly ground black pepper
* 4 cups sliced bok choy
* 1 cup bean sprouts
* 1 cup edamame, shelled
* 12 wonton wrappers
* 3 tablespoons white miso, plus more to taste
* 2 scallions, thinly sliced

Preparation

Heat oven to 375°. Prick holes in potatoes. Bake on a baking sheet until soft, turning once, about 1 hour. Cool, then peel and mash. Heat oil in a small skillet over medium heat. Cook garlic and shallot, stirring, until fragrant, 1 to 2 minutes. Add pepper flakes. Stir garlic mixture, salt and pepper into potatoes. Place bok choy, sprouts and edamame in a pot with 2 cups water and set aside. Lay 1 wonton wrapper in palm of hand. Drop a heaping tbsp of potato mixture in the center and make a fist to gather edges. Repeat with remaining wrappers and filling. Set dumplings on top of vegetables in pot. Bring to a boil. Cook, covered, until wrappers are translucent, 3 to 6 minutes. Divide veggies and dumplings among 4 bowls. Add 4 cups water to pot. Bring to a boil. Remove from heat. Add miso, stirring until it dissolves. Divide among bowls; top with scallions.

Chickpea soup

Easily made vegan with the omission of the chicken and the use of veggie broth.

-2 medium or 1 large potato, diced
-1 medium onion, chopped
-1 large carrot, chopped
-1 T olive oil
-2/3 cup cilantro, chopped
-2 cans chickpeas
-1 large can (20 oz I think) diced tomatoes
-1 cinnamon stick
-1 t freshly ground pepper
-1 t ground turmeric
-0.5 t celery seed
-6 cups chicken broth or veggie broth
-chopped leftover chicken meat (optional)
-salt to taste

Saute carrot, onion and potato in olive oil in a soup pot over medium heat till softened. Add remaining ingredients except for salt and turn heat up to high. Bring to a boil and cook till vegetables are tender. Serves 8.

Roasted Garlic Lentil Stew

chock full o'goodness, and it makes a lot

1 medium onion, chopped
2 carrots, chopped
2 tsp olive oil
2 cloves fresh garlic, chopped
white cooking wine
1 bunch kale, chard or spinach, washed and chopped (ribs removed if necessary)
1/2 bulb roasted garlic
1 bag dark lentils
1 small can tomato paste
veggie stock or water
1 bay leaf

Spices:
1 tsp whole cumin (2 tsp pre-ground)
8 peppercorns (1 tsp pre-ground)
3 whole cloves (1/2 tsp pre-ground)

Saute carrots and onion in olive oil over medium-high heat till just beginning to brown. Add garlic and saute briefly till softened but not browned.
Deglaze with a little bit of white wine. Transfer to crock pot or stew pot. Add greens, peeled roasted garlic, lentils, tomato paste, bay leaf, and ground spices. Add enough water or stock to cover everything. Bring to a boil and then simmer till lentils are soft and stew is thickened. (About 1 hour on stovetop, 6 hours on high in the crock pot). Check midway through cooking and add water if needed.
Remove bay leaf. Season to taste with salt and pepper. Serve over rice or with toasted pita and with lemon or lime wedges on the side.
Serves 10 (or 6 very hungry vegan athletes).

vegan mayonnaise

-recipezaar.com

* 2 1/4 cups safflower oil
* 1 cup soymilk
* 1 tablespoon maple syrup or agave nectar
* 3/4 teaspoon sea salt (to taste)
* 2-2 1/2 teaspoons apple cider vinegar, raw or lemon juice, fresh squeezed
* 1/2 teaspoon Dijon mustard

Directions

1. Combine all ingredients except vinegar or lemon juice in blender, blending until smooth.
2. Slowly add vinegar or lemon juice until liquid thickens.

Dana Sly's blue ribon vegan cornbread

-kosherblog.net

2 Tbsp. ground flax seed
6 Tbsp. water
1 C all-purpose flour
1 C cornmeal
1/4 C sugar
4 tsp. baking powder
3/4 tsp. table salt
1 C soy milk
1/4 C canola oil

1. Adjust oven rack to middle position; heat oven to 425 degrees. Spray 8-inch-square baking dish with nonstick cooking spray.
2. Bring the water to a boil in a small saucepan. Add the ground flax seed, reduce the heat to medium-low, and simmer the ground flax seed in the water for 3 minutes or until thickened, stirring occasionally. Set aside.
3. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-combined.
4. Add the ground flax seed mixture, soy milk, and canola oil to the flour mixture. Beat just until smooth (do not overbeat.)
5. Turn into prepared baking pan. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.
6. Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer. Cut into pieces and serve.

Per recipe: 2100 calories

African Sweet Potato-Peanut Stew

-Good Housekeeping

3 clove(s) garlic
2 cup(s) (loosely packed) fresh cilantro leaves and stems
1 can(s) (28 ounces) diced tomatoes
1/2 cup(s) creamy or chunky peanut butter
2 teaspoon(s) ground cumin
1/2 teaspoon(s) ground cinnamon
1/4 teaspoon(s) ground red pepper (cayenne)
Salt
1 cup(s) water
3 pound(s) sweet potatoes, peeled and cut into 2-inch chunks
1 can(s) (15 to 19 ounces) garbanzo beans, rinsed and drained
1 package(s) (16 ounces) frozen whole or cut green beans
DIRECTIONS

1. In blender or food processor with knife blade attached, blend garlic, cilantro, tomatoes with their juice, peanut butter, cumin, cinnamon, ground red pepper, and 3/4 teaspoon salt until pureed.
2. Into 4 1/2- to 6-quart slow-cooker bowl, pour peanut-butter mixture; stir in water. Add sweet potatoes and garbanzo beans; stir to combine. Cover slow cooker with lid and cook as manufacturer directs on low setting 8 to 10 hours or on high setting 4 to 5 hours or until potatoes are very tender.
3. About 10 minutes before sweet potato mixture is done, cook green beans as label directs. Gently stir green beans into stew.

Chickpea Millet burgers

2 cups cooked millet
3 cups cooked chickpeas
1/3 cup shelled roasted peanuts
1/3 cup chopped onion
1 medium bell pepper, chopped
3 T corn meal
1 cup chopped carrot
parsley or cilantro
salt and pepper
olive oil

Combine first 8 ingredients in food processor and chop together. If burger is not sticking together, add warm water 1 tsp at a time till it does. Season to taste, shape into patties, and fry in a little olive oil till browned.

spicy chickpea and spinach curry

2 cups dried chickpeas, picked over
-Epicurious, Feb 2007

8 cups baby spinach leaves
2 (15-ounce) cans diced tomatoes
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon garam masala*
1/2 teaspoon ground turmeric
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons fresh cilantro, chopped

In large bowl, combine chickpeas and enough cold water to cover by two inches. Cover and refrigerate 8 hours or overnight.

Drain chickpeas, then combine in slow cooker with 1 cup water. Cover and cook on high, stirring occasionally, until just tender, 3 to 4 hours. Add spinach, tomatoes and their juices, coriander, cumin, garam masala, turmeric, 1 1/2 teaspoons salt, and pepper. Reduce heat to low and cook 1 hour more. Sprinkle in remaining 1/2 teaspoon salt, stir in cilantro and serve.

Spaghetti Squash with Spicy Braised Greens, Raisins and Pine Nuts

-The New York Times, Jan 2 2008

1 small spaghetti squash, about

2 1/2 pounds, halved lengthwise, seeds removed

2 tablespoons coconut oil (see note)

2 garlic cloves, minced

2 canned chipotle chilies in adobo, seeded and minced

1 large bunch (12 to 16 ounces) kale, chard or collard greens, thick ribs removed, leaves sliced crosswise

1 cup vegetable stock

3/4 teaspoon sea salt

1/4 cup raisins

1/4 cup pine nuts, toasted

2 tablespoons olive oil.

1. Preheat oven to 375 degrees. Place squash cut-side down in a roasting pan. Pour in 1/4 inch water and bake until flesh is soft, 50 to 60 minutes.

2. Meanwhile, heat coconut oil in a large pot over medium heat. Add garlic and chipotles and cook, stirring, 1 minute. Add greens, a few handfuls at a time, stirring between additions. Add stock, 1/2 teaspoon salt and raisins. Bring to a boil, cover, lower heat and simmer until greens are tender, 10 to 20 minutes (collard greens take the longest). If pan becomes dry, add a little water. Stir in 3 tablespoons pine nuts.

3. When squash is done, use a metal spoon to scoop flesh out into a bowl, separating into strands. Add olive oil and remaining 1/4 teaspoon salt and toss gently. Transfer to plates, top with greens and serve, garnishing with remaining pine nuts.

Yield: 4 to 6 servings.

Note