Posts Tagged ‘vegan recipes’

Mark’s family used to own cranberry marshes in Wisconsin.  Cranberries were something I grew up having at Thanksgiving, but I felt pretty indifferent about them.  I wanted to find a recipe that I could make that would showcase them.  My mother makes these wonderful orange marmelade muffins for the holidays, and so when I came across this recipe I knew this was the one I wanted to make.  A muffin that means both sides of my family.  And it’s vegan.  Bonus.

They’re still baking, but I can tell you that I could positively bathe in this batter, it’s so insanely good.  It’s supposed to make 12 muffins….with the medium muffin tin size I’m using, it’ll make about 15….perfect to take the dozen best and put them out for Thanksgiving tomorrow.  (And one for me today.  :D)

source:  Vegan Brunch by Isa Chandra Moskowitz

vegan, gluten +

  • 2 c all purpose flour
  • 2/3 c sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 c fresh orange juice
  • 1/2 c canola oil
  • 2 tbsp orange zest (at least two decent sized oranges to do this)
  • 2 tsp pure vanilla extract
  • 1/4 tsp almond extract
  • 1 1/2 c fresh cranberries, chopped (save the bother and use an electric chopper)
  • 1 c chopped pecans or walnuts (I went with pecans, put em in a bag and banged on em with a wooden spoon)

Preheat oven to 375.  Lightly grease muffin tin.

In a large mixing bowl, mix together flour, sugar, baking powder, baking soda, and salt.  Make a well in the center and add orange juice, oil, zest and extracts.  Mix well until all ingredients moistened.  About halfway through the mixing, add the nuts and berries.

Fill muffin cups 3/4 full and bake for 23 to 27 minutes, until muffins lightly browned on top and toothpick comes out clean.  When cool enough to handle, transfer to cooling rack to cool completely.

These are incredibly tasty.  They didn’t rise very much, and the edges are crispy (and three blackened), and the insides are still moist.  I find this happens occasionally when I do vegan breads, and I’m not entirely sure why.  Maybe it’s an oil vs. butter thing…. They’re delicious, and I’m still happy to serve them.  I’ll make them again, too.  The TASTE is amazing…the citrus orange with the tart berries and nuts really dance in your mouth.  They’re great.  It doesn’t need/want butter or anything.  Sweet/tart/crunchy. 

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Several months ago, I tasted a homemade granola bar made by Kristin Clever….it was delish!  I live close enough to Boulder, CO that I feel that I should know how to make granola.  I mean….I don’t eat morning eggs without salsa anymore, and I voted for the legalization of marijuana, and I do a happy dance when it snows. That makes me a Coloradan now, right?

I’d planned to have a variety of fresh fruit out for brunch….pineapple, bananas, apples and Clementine oranges.  Brunch should have fruit, and you don’t have to cook it.  It occurred to me that it would be cool to put fruit over Greek yogurt, and then I’d have cinnamon out, and nutmeg….and then, of course, I thought of granola.  Which led me to my Tassajara Zen Buddhist Center cookbooks, which I haven’t used much yet….and I should dig deeper into.

So while a yogurt/fruit/granola bar for as a side for Thanksgiving brunch is an unusual choice….I like the idea far better than slabs of various pig parts.  I realize many people like their fried pig parts, but, well, it’s my party and I’ll serve granola if I want to.

source:  The Complete Tassajara Cookbook by Edward Espe Brown

either vegetarian or vegan, gluten – (I think…oats are okay, right?)

  • 4 1/2 c rolled oats
  • 3 c coarsely chopped almonds
  • 3 c sunflower seeds
  • 1 c safflower or soy oil
  • 1/2 c malt syrup or 1/4 c honey
  • 1/2 c maple syrup or honey
  • 1 tbsp vanilla
  • 1/2 tsp almond extract
  • 1 1/2 tbsp cinnamon
  • 1 pinch ground cloves
  • 1 1/2 tsp salt
  • 1 c any of the following in bite-sized chunks:  raisins, dried apricots, currants, figs or dates

Preheat oven to 325 deg.  Put the oats, chopped almonds, and sunflower seeds in a large bowl.  Combine the oil, sweeteners, vanilla, almond extract, spices, and salt.  Heat this mixture in a saucepan until it becomes watery.  Pour the oil mixture over the dry ingredients, tossing until everything moistened.  Spread the mixture in a large baking pan or on a cookie sheet.  Bake in the middle of oven for about 20 minutes, or until the granola turns golden, stirring every 5 minutes so the mixture toasts uniformly.

Transfer to a large bowl or cool baking pan and toss occasionally until the granola is thoroughly cool and dry.  Add the dried fruit and toss to mix.  (More than once has someone tried baking the dried fruit with the oat mixture and found the fruit blackened 00 definitely not recommended.)  Store in a tightly covered container.

 

This makes 10 to 12 cups, by the way.  (I should have read that in advance.)  It’s quite good.  We have enough for a year, but that’s okay.  It’s very tasty.

It’s Labor Day weekend, and there are Hatch Chiles for sale everywhere around here.  (About Hatch Chiles)  I ate another chile from my garden in this morning’s salsa eggs.  And I have a few more gorgeous chiles growing, but they’re green yet.  I’m generally a red chile person, but it was impossible to pass up the wonderful smell of the green Hatch chiles in the crates in the grocery store, or pass up the price.  And as I’m having to harvest my yellow tomatoes quickly to try and keep them out of the squirrels hands.  (Yes.  They can pick up my beautiful fist-sized deep summer golden heirloom tomatoes in their grubby, Hanta-virus-infested little feral fists.)  (Mark will not let me sic the cat on them.  Bastards.)

So.  Salsa.  Obviously.  Everybody has their own recipe here, and I don’t think I’ve really settled on one that I love so much that I would make gallons and can it for the year yet.  I got this basic one from Mary Paddock a few years ago, and what I did with it today made a very mild….very….green and fresh-feeling chile.  It might have been richer if I’d thrown in a tomatillo.

If there’s anyone out there reading, I’d love to know how you guys do your September salsas.  I’m not big into mangoes…done that, didn’t dig it.

(Hey, there’s a thought.  Maybe instead of growing zucchini next year, I’ll do some tomatillos and more peppers.  Definitely more peppers.)

source:  Mary Paddock

vegan, gluten –

  • 2 medium ripe tomatoes (I used 3)
  • 1/4 medium onion (I used a purple, because I love the snap of them)
  • 4 sprigs cilantro (or parsley) (Mark is not a fan of cilantro, but I am, and I made it my way this time because likely I will eat most of it.)
  • 2 cloves garlic (or 3)
  • 1 tsp garlic salt (pinch of plain salt…who needs more salt in their diet?)
  • 2 tbsp lemon juice (I added half of this, and regretted it….unless it’s there to preserve color, it distracts from the taste of sunny things for me)
  • 1 jalapeno (or a large chile.  Lots of room to be creative here. )

Mix.  Since I will probably be ladling this over my corn and bean salads that I’ve been eating at least every other day, I made this with me in mind, flavor-wise, but Mark’s tolerance heat-wise.  He’ll probably have some.  Because I will put it on his eggs in the morning, too.

It’s mild, but tastes like the sun, bright, gardeny.  I think I want something deeper and redder, though.  The yellow tomatoes are phenomenal, but when my garden chiles ripen to red, I will use those.  Anybody roast their chiles before making them into salsa?  I wonder what that would be like…

This recipe is ridiculously rich.  It makes a vat that will last in the fridge forever.  Definitely worth doing if you make Indian food occasionally.  Tamarind paste is findable in my local grocery store, but you can also find it from any Indian grocery.  (The ‘butter’ in the title is deceptive…apple butter is an apple puree.  It’s really insanely tasty.)

vegan, gluten –

source:  Indian Vegetarian Cooking At Your House by Sunetra Humbad and Amy Schafer Boger, MD

  • 1 tbsp toasted cumin seeds, ground
  • 1 jar (14 oz) apple butter
  • 1 3/4 c water
  • 1 tbsp tamarind paste (or to taste)
  • 1/4 – 1/2 tbsp ground black pepper
  • 1/4 tsp salt

Blend.  That’s it.  The authors state that this will keep in the refrigerator for a year and can also be frozen.

Makes 3 1/3 c of chutney.  Tamarind is my favorite kind of chutney, and I have drizzled it on pappadums, and the samosa potato recipe I did ages ago.. (https://beetsandpetitesyrah.wordpress.com/2011/03/21/samosa-stuffed-baked-potatoes/).

 

My world is a rather worrisome place to be in right now.  It’s full of fel beasts and small, cramped dark places.  There’s only so much you can do when you’re stuck in a small, dark, cramped place.  In between bouts of fighting off the beasts and long boring treks through the small, dark passages in the hopes that I will eventually emerge from them…I decided to cook Indian.
Because how can anybody fail to get a little happy with samosas with tamarind apple butter chutney?

vegan, gluten +

source:  Indian Vegetarian Cooking by Sumana Ray
Filling

  • 3 tbsp oil
  • 1/4 tsp whole cumin seeds
  • 1 lb potatoes, diced into 1 cm cubes
  • 1 chili, finely chopped (I pulled one out of my garden)
  • pinch tumeric
  • /2 tsp salt
  • scant 1/2 c peas
  • 1 tsp ground roasted cumin

Dough

  • 2 1/4 c plain flour
  • 1 tsp salt
  • 3 tbsp oil
  • scant 1/2 c hot water
  • oil for deep fying (optional)

For the filling, heat oil in a wok over med high het and add the cumin seeds.  Let them sizzle for a few seconds.  Add the potatoes and green chili and fry for 2 – 3 minutes.  Add tumeric, salt, and stirring occasionally, cook for 5 minutes.  Add peas and ground roasted cumin.  Stir to mix.  Cover, lower heat and cook a further 10 minutes until the potatoes are tender.  Let cool.

For ough, sieve together the flour and salt.  Rub in the oil.  Add enough water to form a stiff dough.  Knead for 10 minutes or so until smooth.  Divide into 12 balls.  Roll each ball into a round of about 6 inches.  Cut in half.  Pick up one half, flatten it slightly and form a cone, sealing the overlapping edge with a little water.  Fill the cone with 1 1/2 tsp of the filling and seal the top with a little water.  (Or just squeeze it together.)

Make all the samosas.

The recipe says to heat oil in a wok over medium heat and fry.  I baked the samosas at 350 for about 15 minutes, or until very lightly browned.  They’re done, but I probably could have browned them longer.  The other idea I had after the fact was to glaze them with a little ghee, not only to add some richness, but a little more color.  Also….maybe the dough itself could be made with ghee.  It probably is in India…probably use ghee instead of the oil?  Worth experimentation.

Serve with chutney.  These are quite yummy.  May try freezing some, too.

I didn’t make up the title of the recipe, but it is cute.  Must be the influence of my charge nurse, Liz, who is from Lousiana.  I wanted to learn to make jambalaya.  I have no idea if this tastes like the real deal, but it is very tasty, very hearty, and incidentally, cheap to make.  This makes a vat, that should last the next several days…which is good, because I am working four in a row through the weekend.

This recipe wasn’t much of a contribution from my garden, but it is nice to have the fresh herbs to throw in.  (The kitty in the photo is my little Beau.)

source:  Veganomicon, by Moskowitz and Romero

gluten +, vegan (easy to substitute chicken instead of seitan for the gluten -)

  • 6 tbsp olive oil
  • 1 loaf simple seitan (I’ve posted a recipe and WordPress is not allowing me to link….)
  • 1 green bell pepper, seeded and cut into 1/2″ dice (I used orange)
  • 2 celery stalks, cut into dice
  • 4 cloves garlic, diced
  • 3 heaping tablespoons tomato paste (I used a sm can because when would you use the rest?)
  • 1/2 c cooking sherry
  • 2 c long grain rice, brown or white (I used basmati because I have a sack)
  • 1 28 oz can diced tomatoes
  • 1 15 oz can cannellini beans (I used dried black, soaked overnoc and cooked)
  • 1 15 oz can red kidney beans
  • 1 bay leaf
  • 4 – 6 sprigs fresh thyme (optional, and I have this in my garden)
  • 1 tsp dried thyme
  • 1 tsp dried marjoram
  • 1 tsp dried paprika
  • 1/2 tsp celery seed (which I didn’t have)
  • 1/2 tsp onion powder (which I didn’t have)
  • 4 c vegetable broth
  • 1 tsp salt
  • several pinches fresh ground black pepper
  • chopped flat-leaf parsley for garnish (which I have on the deck, but forgot)
  • (The recipe says that you can change the herbs for your favorite-style Cajun seasoning…which I DO have…and didn’t realize I could do this until after the recipe is done.  Substitute most of the seasonings, but keep the fresh thyme.)

Preheat oven to 375F

Preheat a large oven-to-table Dutch oven or heavy-bottomed pot over med heat.  (I don’t have a Dutch oven, so I used my largest pot and largest casserole dish.)  Saute the seitan in 2 tbsp of olive oil for 4 – 6 mins, until browned.  Remove from the pot and set aside.  Add remaining olive oil to the pot, then stir in the onion, celery, pepper and garlic.  Saute for 12 to 14 mins, until veggies soft and a little mushy.  Stir in the tomato paste and cook, stirring frequently, for another 4 minutes.

Stir in the sherry to deglaze the veggies, cook for 30 seconds, then add the rice.  Stir the rice for 4 minutes, then stir in diced tomatoes, seitan, beans, bay leaf, all the herbs, salt and pepper.  Bring to a simmer, pour in the vegetable broth, and return to a simmer.  Taste the broth and adjust the salt and pepper to taste.

If using Dutch oven, cover and place in oven for 30 to 35 minutes, until rice is tender.  If using a pot, transfer to a deep casserole dish, cover tightly with aluminum foil and bake for 30 to 35 minutes.  If using brown rice, increase baking time to 40to 45 minutes.

Remove from the oven, stir the jambalaya, then cover and allow to sit for about 10 minutes before serving.  Garnish with chopped parsley if desired.

Really great and fairly easy recipe.  Tasty, makes a vat, three different types of protein and several veggies.  I didn’t add any spice because Mark’s got a Wisconsin palette…but by all means, toss the Cholula on it.  (I did.)

The last time I remember eating peaches was at my Gramma’s house.  I loved the week I spent with my grandparents.  I always went for “puppy season”….my grandparents were purebred laborador retriever breeders (a practice that, 25 years ago, is completely unlike puppy mills now…and Mark and I now would never adopt anything but a “used” animal now…)  Things were different, then though.  My grandparents had oodles of space, and every summer from the time I was 7 or 8, a free slave who would do a deep clean of the kennels….60some dog kennels.  I would exercise everybody and play with them, and when the puppy litters came, I helped with feeding and cleaning.  One year, we had three litters at a time…I ended up sleeping in my uncle’s bedroom, and one of the dogs was kept in her pen with her puppies with me.  It was heaven.  Puppy breath is one of the finest substances in the world.  I worked for that, and vanilla ice cream and fresh farmer peaches and blackberries (both still sun-warmed) off the vines growing wild along the fence.  That was heaven, too.

I got more fruit in my diet than the average American before I started taking Akea Essentials.  I ate oranges, because I like them.  And I have a killer pear salad that I make at least once a week.  I ate strawberries, raspberries, grape and the odd banana sometimes.  Most people on the Standard American Diet don’t get that.  Since starting to take Akea Essentials, I’m making a smoothie every day.  And I’m not just doing strawberries and bananas in o.j., either.  I’m trying lots of combinations of fruit, and different KINDS of fruit.  I have no idea what nutrients live in the skin of a ripe peach, but I’ll bet my body hasn’t seen it in 30 years.

It’s June, and the grocery store has an embarrassment of ripe fruit.  This one’s a hit….tart and sweet.  And if I warmed it in the sun and poured it over ice cream, I might sprout pigtails in bliss.

source:  my head

vegan, gluten –

  • white grape peach juice…Welch’s…(probably doesn’t matter what juice, organic peach is probably the best, but this is what our wallets could do)
  • a peach
  • a plum
  • some blackberries, frozen
  • 1 scoop Akea Essentials

Blend.  Mmmmm.

Since smoothies are not photogenic, here’s a photo I took today.  I did a 2.5 mile hike, 800 foot elevation change.  It’s getting hot, and this may be one of the last columbine of the season.