-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
09 February 2009
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.
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.
-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.
04 February 2009
Crispy Salmon in Vegetable Broth
-from Jamie Oliver (Naked Chef) via Self magazine
Serves 4
Ingredients
* Aioli (makes 1 cup)
* 1 small egg yolk (use pasteurized egg)
* 1/2 teaspoon Dijon mustard
* 1/2 cup extra-virgin olive oil
* 1/2 cup olive oil
* 1/2 cup olive oil
* 1/4 clove garlic, peeled and smashed into a paste
* 1/2 teaspoon salt
* Lemon juice
*
* Salmon
* 3 cups fat-free chicken (or vegetable) broth
* 8 bulbs baby fennel and leafy tops
* 4 salmon fillets (about 5 oz each)
* 2 tablespoon extra-virgin olive oil
* Sea salt and freshly ground black pepper
* 1/2 cup diced parsnips
* 1 handful each fresh basil and mint, chopped
Preparation
For aioli
Whisk egg and mustard in a bowl. Blend in oils. Add garlic, salt, and lemon juice to taste. Season with pepper.
For salmon
Bring broth to boil in a large pan; add fennel and cook 4 minutes. Pat salmon with 1/4 tsp oil per side, season with salt and pepper to taste and place skin side down in a frying pan. Cook on medium heat 4 minutes. Flip and cook until fish turns light pink. Remove from heat. Add parsnips to broth and cook 2 minutes. Spoon vegetables and broth into 4 bowls; place 1 fillet in each bowl and top with basil, mint, and 1 1/2 tsp aioli sauce.
Serves 4
Ingredients
* Aioli (makes 1 cup)
* 1 small egg yolk (use pasteurized egg)
* 1/2 teaspoon Dijon mustard
* 1/2 cup extra-virgin olive oil
* 1/2 cup olive oil
* 1/2 cup olive oil
* 1/4 clove garlic, peeled and smashed into a paste
* 1/2 teaspoon salt
* Lemon juice
*
* Salmon
* 3 cups fat-free chicken (or vegetable) broth
* 8 bulbs baby fennel and leafy tops
* 4 salmon fillets (about 5 oz each)
* 2 tablespoon extra-virgin olive oil
* Sea salt and freshly ground black pepper
* 1/2 cup diced parsnips
* 1 handful each fresh basil and mint, chopped
Preparation
For aioli
Whisk egg and mustard in a bowl. Blend in oils. Add garlic, salt, and lemon juice to taste. Season with pepper.
For salmon
Bring broth to boil in a large pan; add fennel and cook 4 minutes. Pat salmon with 1/4 tsp oil per side, season with salt and pepper to taste and place skin side down in a frying pan. Cook on medium heat 4 minutes. Flip and cook until fish turns light pink. Remove from heat. Add parsnips to broth and cook 2 minutes. Spoon vegetables and broth into 4 bowls; place 1 fillet in each bowl and top with basil, mint, and 1 1/2 tsp aioli sauce.
27 January 2009
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).
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).
24 January 2009
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.
* 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.
18 January 2009
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
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
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