Strawberry Banana Cream Dessert
3-4c puffed rice cereal (not rice krispies) crushed
6-8 bananas, creamed in a blender or food processor
a few splashes of lemon juice to help keep the bananas from turning brown
1 block of firm silken tofu
1/2 c cashews
1c soymilk
3Tbs starch
1 quart frozen strawberries, thawed or fresh
1 pkg vegan jello
Place tofu, cashews, soymilk and starch in a blender and process until smooth. Transfer to a saucepan and heat to thicken. Once thickened add to bananas.
In a 9X13 baking dish place the crushed rice cereal, pour the banana mixture over the crust.
In a saucepan put frozen berries and heat to boiling, once boiling remove from heat and add vegan jello, stir well and pour over the banana cream.
Place in the fridge to set.
Sunday, September 25, 2011
Sheep herder's cabbage
Sheep herder's cabbage
1 large head of cabbage chopped into small pieces about 1"
1 package of vegan hotdogs, sliced into small coin shapes
bread crumbs
your favorite recipe for cheese or mock cheese sauce
In a pot cook the cabbage in a little water until done, drain and set aside.
Preheat oven to 350*F. Spray a 9X13 baking dish. Layer 1/2 the cabbage, 1/2 the hotdogs, 1/2 the cheese sauce and 1/2 the bread crumbs in the dish, repeat. Spray the top layer of bread crumbs with cooking spray.
Bake 30 minutes or until bread crumbs are browned and cheese sauce is bubbly.
1 large head of cabbage chopped into small pieces about 1"
1 package of vegan hotdogs, sliced into small coin shapes
bread crumbs
your favorite recipe for cheese or mock cheese sauce
In a pot cook the cabbage in a little water until done, drain and set aside.
Preheat oven to 350*F. Spray a 9X13 baking dish. Layer 1/2 the cabbage, 1/2 the hotdogs, 1/2 the cheese sauce and 1/2 the bread crumbs in the dish, repeat. Spray the top layer of bread crumbs with cooking spray.
Bake 30 minutes or until bread crumbs are browned and cheese sauce is bubbly.
Sunday, September 11, 2011
vegan riblets
I dont remember where I got this recipe, I know it was online but I cant find a link so I will just repost the recipe here.
Vegetarian Ribs
2cups gluten
1/3cup nutritional yeast
2Tbsp smoked paprika
1Tbsp salt
3cups water
1/2cup peanut butter
1 large onion minced
1/2cup oil
2cups bbq sauce
1) In a large bowl, stir together the gluten, yeast, paprika, and salt. Pour the water in all at once and quickly mix with a sturdy spoon. Pour off any excess water.
2) If you want your ribs chewy, leave the gluten ball as it is, if you want less chewy remove it from the bowl and knead it for a couple of minutes on a clean surface. Return it to the bowl and coat it with smooth peanut butter. Set aside.
3) Heat the oil in a skillet over medium heat. Add onion, cook and stir until golden brown. Remove from the heat. Pour the onion and oil over the gluten ball. Poke a few times with a fork, allowing the oil to soak into the ball, let cool.
4) When the ball is just warm enough to be manageable, use your hands to mix the oil and onions in. There will be a lot of oil that will not mix in and tiny pieces of gluten that will not stay attached. Thats ok. The oil mainly helps the gluten absorb the spice. Just mix as much as you can.
5) Preheat oven to 350*F
6) Break off good sized handfuls of dough and shape them into strips by pulling and twisting. You want them to be about 4 inches long, 2 inches wide and 1/2 inch thick. Dont try cutting them or rolling them out as that will make them behave more like bread and change the texture. Place the strips on a greased baking sheet.
7) Bake for 40 minutes in the preheated oven. Remove from the oven and coat each piece liberally with bbq sauce, return to the oven for another 10 minutes.
Vegetarian Ribs
2cups gluten
1/3cup nutritional yeast
2Tbsp smoked paprika
1Tbsp salt
3cups water
1/2cup peanut butter
1 large onion minced
1/2cup oil
2cups bbq sauce
1) In a large bowl, stir together the gluten, yeast, paprika, and salt. Pour the water in all at once and quickly mix with a sturdy spoon. Pour off any excess water.
2) If you want your ribs chewy, leave the gluten ball as it is, if you want less chewy remove it from the bowl and knead it for a couple of minutes on a clean surface. Return it to the bowl and coat it with smooth peanut butter. Set aside.
3) Heat the oil in a skillet over medium heat. Add onion, cook and stir until golden brown. Remove from the heat. Pour the onion and oil over the gluten ball. Poke a few times with a fork, allowing the oil to soak into the ball, let cool.
4) When the ball is just warm enough to be manageable, use your hands to mix the oil and onions in. There will be a lot of oil that will not mix in and tiny pieces of gluten that will not stay attached. Thats ok. The oil mainly helps the gluten absorb the spice. Just mix as much as you can.
5) Preheat oven to 350*F
6) Break off good sized handfuls of dough and shape them into strips by pulling and twisting. You want them to be about 4 inches long, 2 inches wide and 1/2 inch thick. Dont try cutting them or rolling them out as that will make them behave more like bread and change the texture. Place the strips on a greased baking sheet.
7) Bake for 40 minutes in the preheated oven. Remove from the oven and coat each piece liberally with bbq sauce, return to the oven for another 10 minutes.
Carrot dogs
This recipe came to me from Julianne Pickle which was given to her by John Kannenberg. We really like these as a good vegan alternative to hotdogs, if you use baby carrots they can then be put into bbq sauce like lil smokies.
Carrot Dogs
Peel 2 pounds of carrots, cut into hotdog lengths, drop into boiling water for 7-10 minutes. Remove and cool.
Marinade:
2c water
2tsp garlic powder
2tsp onion powder
2tsp basil
1/2tsp bbq seasoning such as Mrs Dash Mesquite flavor
2Tbsp peanut butter
1tsp sugar
1tsp salt
1/2tsp celery salt
*combine all marinade ingredients and marinate carrots for at least 2 hours, longer is better.
*place on oiled baking sheet and bake at 350*F until tender or grill on bbq until tender
serve on buns with your favorite condiments
Carrot Dogs
Peel 2 pounds of carrots, cut into hotdog lengths, drop into boiling water for 7-10 minutes. Remove and cool.
Marinade:
2c water
2tsp garlic powder
2tsp onion powder
2tsp basil
1/2tsp bbq seasoning such as Mrs Dash Mesquite flavor
2Tbsp peanut butter
1tsp sugar
1tsp salt
1/2tsp celery salt
*combine all marinade ingredients and marinate carrots for at least 2 hours, longer is better.
*place on oiled baking sheet and bake at 350*F until tender or grill on bbq until tender
serve on buns with your favorite condiments
Friday, September 9, 2011
Mary's Sabbath Loaf
This is my adaption of a potluck staple from my church back home in Indiana.
3c TVP, reconstituted with hot water
6 slices soft bread, cubed
1tsp garlic powder
1 onion, chopped
1/4c oil
1/2 tsp oregano
12 oz vegan cheese, cubed, or 14oz tofu cubed
4 TBS flax meal mixed with 8TBS hot water
1tsp salt
1-2 TBS vegan Worcestershire sauce
bbq sauce to taste
1/2 c ketchup
3TBS brown sugar
Preheat oven to 350*F.
Saute onion in oil until transparent. In a mixing bowl combine TVP with bread cubes, pour onion and oil over TVP bread mixture, combine rest of ingredients, except ketchup and brown sugar. If too dry you may need to add a splash of non dairy milk, if too wet add enough uncooked oats so it will hold together. Press into greased 9X13 casserole pan. In a small bowl combine ketchup and brown sugar. Spread ketchup mixture over the loaf and bake for 35-45 minutes.
3c TVP, reconstituted with hot water
6 slices soft bread, cubed
1tsp garlic powder
1 onion, chopped
1/4c oil
1/2 tsp oregano
12 oz vegan cheese, cubed, or 14oz tofu cubed
4 TBS flax meal mixed with 8TBS hot water
1tsp salt
1-2 TBS vegan Worcestershire sauce
bbq sauce to taste
1/2 c ketchup
3TBS brown sugar
Preheat oven to 350*F.
Saute onion in oil until transparent. In a mixing bowl combine TVP with bread cubes, pour onion and oil over TVP bread mixture, combine rest of ingredients, except ketchup and brown sugar. If too dry you may need to add a splash of non dairy milk, if too wet add enough uncooked oats so it will hold together. Press into greased 9X13 casserole pan. In a small bowl combine ketchup and brown sugar. Spread ketchup mixture over the loaf and bake for 35-45 minutes.
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