12 apples peeled, cored and sliced thin
1 quart frozen raspberries
1c sweetener
cornstarch
1-2 TBS lemon juice
2c flour
1/4c oil
1/2tsp salt
water
1/2c flour
1/4c brown sugar
2Tbs melted margarine
In a 9X13 casserole dish, combine flour and salt with oil, slowly add water by the TBS until it sticks together to form dough. Press dough into the bottom of the pan. Prick with fork multiple times. Bake at 350*F for 10 minutes.
In a large skillet combine apples, raspberries, sweetener, lemon juice, and starch. Heat until thickened and apples start to turn translucent. Pour into casserole dish.
In a medium bowl combine 1/2c flour, brown sugar and margarine. Sprinkle over top of apple mixture and bake for 35 minutes at 350*F or until its bubbly and topping is golden brown.
Monday, October 24, 2011
Louisiana Greens and Sausage (vegan)
Louisiana Greens and Sausage
Serves 6
2 tsp Olive Oil
1/4 tsp crushed red pepper
4 cloves garlic, minced
1 medium sized onion, coarsely chopped
1 14 oz. bulk style soy sausage (I used Soyrizo brand that I found at Walmart)
16 oz. mixed greens, such as mustard, collard, turnip and spinach (I used turnip
greens)
2 1/2 Tbs red wine vinegar
1/3 Cup vegetable stock
2 Cups vegetarian chicken stock, boiling
3/4 Cup tomato sauce
1/2 Tsp dried thyme
Serves 6
2 tsp Olive Oil
1/4 tsp crushed red pepper
4 cloves garlic, minced
1 medium sized onion, coarsely chopped
1 14 oz. bulk style soy sausage (I used Soyrizo brand that I found at Walmart)
16 oz. mixed greens, such as mustard, collard, turnip and spinach (I used turnip
greens)
2 1/2 Tbs red wine vinegar
1/3 Cup vegetable stock
2 Cups vegetarian chicken stock, boiling
3/4 Cup tomato sauce
1/2 Tsp dried thyme
Monday, October 17, 2011
Special K Loaf
This is the link to the recipe for the special K loaf. I tweak it to make it vegan.
http://www.cooks.com/rec/view/0,1714,151175-250192,00.html
For the cereal I usually just use regular corn flakes, for the eggs I use flax meal, 1Tbs flax meal and 3 Tbs hot water for each egg called for and a package of firm tofu (not silken) for the cottage cheese. I usually double or triple the recipe and put it in a 9x13 baking dish. If it is not moist enough I add soymilk and if it is too moist I usually add oats or a little flour to help it hold together.
http://www.cooks.com/rec/view/0,1714,151175-250192,00.html
For the cereal I usually just use regular corn flakes, for the eggs I use flax meal, 1Tbs flax meal and 3 Tbs hot water for each egg called for and a package of firm tofu (not silken) for the cottage cheese. I usually double or triple the recipe and put it in a 9x13 baking dish. If it is not moist enough I add soymilk and if it is too moist I usually add oats or a little flour to help it hold together.
Nearly naked apple pie
I do not have exact measurements for this recipe outside of the apples and the quinoa, I just added a bit of this and a bit of that to taste. This was something I put together for the people at church who cannot eat gluten. Next week I am going to try creating something with millet.
Nearly Naked Apple Pie
24 apples, peeled cored and sliced thin
brown sugar
maple syrup
cinnamon
ginger
nutmeg
cornstarch
1c quinoa cooked with 2c water
chopped peanuts
preheat oven to 350*f
spray a deep 9x13 casserole dish
In a bowl combine cooked quinoa with some brown sugar, maple syrup, and cinnamon, press approximately 2/3 of the quinoa into the bottom of the casserole dish and bake for 15-20 minutes. Set aside the remaining 1/3 quinoa.
In a large deep skillet combine apples, some brown sugar, some maple syrup, cinnamon, ginger and just a dash of nutmeg. Cook until the apples release their juice, then add cornstarch mixed with cold water to thicken. Simmmer and stir until thickened.
Pour apples into baking dish. Combine chopped peanuts with the remaining quinoa and crumble over the top of the apples. Sprinkle the top with cinnamon sugar.
Bake until top is golden brown and apples are bubbly.
Serve warm or cold.
Nearly Naked Apple Pie
24 apples, peeled cored and sliced thin
brown sugar
maple syrup
cinnamon
ginger
nutmeg
cornstarch
1c quinoa cooked with 2c water
chopped peanuts
preheat oven to 350*f
spray a deep 9x13 casserole dish
In a bowl combine cooked quinoa with some brown sugar, maple syrup, and cinnamon, press approximately 2/3 of the quinoa into the bottom of the casserole dish and bake for 15-20 minutes. Set aside the remaining 1/3 quinoa.
In a large deep skillet combine apples, some brown sugar, some maple syrup, cinnamon, ginger and just a dash of nutmeg. Cook until the apples release their juice, then add cornstarch mixed with cold water to thicken. Simmmer and stir until thickened.
Pour apples into baking dish. Combine chopped peanuts with the remaining quinoa and crumble over the top of the apples. Sprinkle the top with cinnamon sugar.
Bake until top is golden brown and apples are bubbly.
Serve warm or cold.
Wednesday, October 12, 2011
Some holiday favorites at our house...
Sweet Potato Souffle
6 Sweet potatoes
1/2c sugar or apple juice concentrate
I can crushed pineapple, drained
1/2c soymilk
1/2c melted vegan margarine
1 tsp vanilla extract
2Tbsp flax meal mixed with 6Tbsp hot water
1c brown sugar
1/3c flour
1/3c melted vegan margarine
1c chopped pecans
Peel, chop and boil sweet potatoes until tender.
Preheat oven to 350*F.
In a large bowl mash sweet potatoes, mix in sugar or juice concentrate,pineapple, soymilk, 1/2c margarine, vanilla, and flax mixture. Spread sweet potato mixture in a sprayed 9x13 pan.
In a medium bowl combine brown sugar, flour, margarine, and pecans. Crumble over the sweet potato mixture and bake for 30-40 minutes.
Holiday Stuffing
12oz dry bread cubes
1bag soycurls soaked in water to rehydrate
3/4c vegan margarine
2 large stalks of celery chopped
1c chopped onion
1/2 tsp dried thyme
1 tsp salt
1 tsp ground sage
2c vegetable broth or vegan chicken like broth
Melt margarine in a deep skillet, add onion and celery and saute until tender. Remove from heat.
Preheat oven to 350*F.
In a large bowl combine bread cubes, thyme, salt, and sage. Pour the sauteed onion and celery with the margarine over the bread cubes. Toss together. Pour enough broth into the bread cubes to moisten but not too much that it becomes soggy. Mix in soycurls.
Place stuffing in sprayed casserole dish and bake for 30 minutes.
6 Sweet potatoes
1/2c sugar or apple juice concentrate
I can crushed pineapple, drained
1/2c soymilk
1/2c melted vegan margarine
1 tsp vanilla extract
2Tbsp flax meal mixed with 6Tbsp hot water
1c brown sugar
1/3c flour
1/3c melted vegan margarine
1c chopped pecans
Peel, chop and boil sweet potatoes until tender.
Preheat oven to 350*F.
In a large bowl mash sweet potatoes, mix in sugar or juice concentrate,pineapple, soymilk, 1/2c margarine, vanilla, and flax mixture. Spread sweet potato mixture in a sprayed 9x13 pan.
In a medium bowl combine brown sugar, flour, margarine, and pecans. Crumble over the sweet potato mixture and bake for 30-40 minutes.
Holiday Stuffing
12oz dry bread cubes
1bag soycurls soaked in water to rehydrate
3/4c vegan margarine
2 large stalks of celery chopped
1c chopped onion
1/2 tsp dried thyme
1 tsp salt
1 tsp ground sage
2c vegetable broth or vegan chicken like broth
Melt margarine in a deep skillet, add onion and celery and saute until tender. Remove from heat.
Preheat oven to 350*F.
In a large bowl combine bread cubes, thyme, salt, and sage. Pour the sauteed onion and celery with the margarine over the bread cubes. Toss together. Pour enough broth into the bread cubes to moisten but not too much that it becomes soggy. Mix in soycurls.
Place stuffing in sprayed casserole dish and bake for 30 minutes.
Saturday, October 8, 2011
Apple Bars
This is the dessert my little girl made for potluck at church.
http://allrecipes.com/Recipe/apple-squares/detail.aspx
to veganize it we just used flax meal and hot water for the eggs.
:)
http://allrecipes.com/Recipe/apple-squares/detail.aspx
to veganize it we just used flax meal and hot water for the eggs.
:)
Thursday, October 6, 2011
Donuts, veganized :)
http://www.food.com/recipe/krispy-kreme-doughnuts-copycat-51199?scaleto=24&mode=null&st=true
to veganize this recipe here are my substitutions
scalded milk - soy milk with lemon juice heated in the microwave to lukewarm
eggs - 1Tbsp flax meal plus 3Tbsp hot water mixed until gooey like eggs for each egg called for in recipe
shortening - vegan margarine
I also didnt have any powdered sugar for glaze so I just used some brown sugar, sugar, margarine, soy milk and vanilla to make a glaze like frosting for the donuts.
these are not very good for you but they taste good and are a nice treat in moderation.
to veganize this recipe here are my substitutions
scalded milk - soy milk with lemon juice heated in the microwave to lukewarm
eggs - 1Tbsp flax meal plus 3Tbsp hot water mixed until gooey like eggs for each egg called for in recipe
shortening - vegan margarine
I also didnt have any powdered sugar for glaze so I just used some brown sugar, sugar, margarine, soy milk and vanilla to make a glaze like frosting for the donuts.
these are not very good for you but they taste good and are a nice treat in moderation.
Saturday, October 1, 2011
Deviled Egg Wanna Be's
1 block of tofu
2-3 cups of prepared instant mashed potatoes, thick
vegenaise
mustard
sugar
Slice tofu and then cut slices into triangles. Place on sprayed baking sheet and bake at 350 for 10-15 minutes or until the edges start turning golden in color. Remove from oven.
Add vegenaise, mustard, and sugar to mashed potatoes to your own taste preference. Stir well. Using a teaspoon place a good dollop of potato mixture on top of each triangle of tofu.
Sprinkle with paprika and chill.
2-3 cups of prepared instant mashed potatoes, thick
vegenaise
mustard
sugar
Slice tofu and then cut slices into triangles. Place on sprayed baking sheet and bake at 350 for 10-15 minutes or until the edges start turning golden in color. Remove from oven.
Add vegenaise, mustard, and sugar to mashed potatoes to your own taste preference. Stir well. Using a teaspoon place a good dollop of potato mixture on top of each triangle of tofu.
Sprinkle with paprika and chill.
Maple glazed pears
I used a lot more pears than they called for and didnt increase the maple syrup that much, it was probably a cup at most of maple syrup that I used and a good pile of cut up pears, I also used probably a cup of walnuts.
http://www.cookthink.com/recipe/10336/Maple-Glazed_Pears_With_Pecans
http://www.cookthink.com/recipe/10336/Maple-Glazed_Pears_With_Pecans
Vegan Pot Roast
Slow Cooker Seitan Pot Roast
1 sweet yellow onion, peeled and coarsely chopped
1 pound baby carrots
1 pound small red skinned potatoes, quartered
salt and pepper (pepper optional)
1 cup vegetable stock
2 cloves garlic, crushed
1 teaspoon dried thyme
1 teaspoon dried marjoram
2 cups gluten flour
1/2 teaspoon onion powder
1 1/2cup water or more as needed
3 Tablespoons soy sauce
1 Tablespoon ketchup
1. Arrange the onion, carrots, and potatoes in the bottom of a lightly oiled slow cooker. Season the vegetables to taste with the salt and pepper and add the stock, garlic, and 1/2 teaspoons of thyme and marjoram.
2. In a large bowl, combine the gluten flour, onion powder, thyme, marjoram, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Add the water, soy sauce, and ketchup. Mix well, adding a little more water if the mixture is too dry, then knead for 2 minutes until smooth. Shape the gluten to fit inside your cooker and place on top of the vegetables. Put a lid on the slow cooker and cook on low for 4 hours, or until the seitan and vegetables are cooked.
3. To serve, remove the vegetables from the slow cooker. Cut the seitan into slices and arrange them on a serving platter. Surround with the vegetables and spoon the cooking liquid over all.
Serves 4.
For my slow cooker I had to cook this on high for about 6 hours. I didnt think that the gluten was getting done enough on top of the veggies after a few hours so I removed the roast and veggies and placed the gluten in the bottom of the crock in the broth and then finished cooking it, after it was done, I removed everything again and made a gravy with the broth. Next time I make this I will place the gluten in the bottom of the cooker to start with.
For the gravy:
I put a few tablespoons of oil in a skillet, then when it was hot I added a handful of flour, I mixed it in, then let it start to brown. I then added the liquid from the crock pot and 2cups of cashew milk that I made in the blender. Whisked it smooth and poured it over the sliced gluten roast and veggies.
1 sweet yellow onion, peeled and coarsely chopped
1 pound baby carrots
1 pound small red skinned potatoes, quartered
salt and pepper (pepper optional)
1 cup vegetable stock
2 cloves garlic, crushed
1 teaspoon dried thyme
1 teaspoon dried marjoram
2 cups gluten flour
1/2 teaspoon onion powder
1 1/2cup water or more as needed
3 Tablespoons soy sauce
1 Tablespoon ketchup
1. Arrange the onion, carrots, and potatoes in the bottom of a lightly oiled slow cooker. Season the vegetables to taste with the salt and pepper and add the stock, garlic, and 1/2 teaspoons of thyme and marjoram.
2. In a large bowl, combine the gluten flour, onion powder, thyme, marjoram, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Add the water, soy sauce, and ketchup. Mix well, adding a little more water if the mixture is too dry, then knead for 2 minutes until smooth. Shape the gluten to fit inside your cooker and place on top of the vegetables. Put a lid on the slow cooker and cook on low for 4 hours, or until the seitan and vegetables are cooked.
3. To serve, remove the vegetables from the slow cooker. Cut the seitan into slices and arrange them on a serving platter. Surround with the vegetables and spoon the cooking liquid over all.
Serves 4.
For my slow cooker I had to cook this on high for about 6 hours. I didnt think that the gluten was getting done enough on top of the veggies after a few hours so I removed the roast and veggies and placed the gluten in the bottom of the crock in the broth and then finished cooking it, after it was done, I removed everything again and made a gravy with the broth. Next time I make this I will place the gluten in the bottom of the cooker to start with.
For the gravy:
I put a few tablespoons of oil in a skillet, then when it was hot I added a handful of flour, I mixed it in, then let it start to brown. I then added the liquid from the crock pot and 2cups of cashew milk that I made in the blender. Whisked it smooth and poured it over the sliced gluten roast and veggies.
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