2 c. pitted kalamata
olives (or any of the good, purple-black Greek kind)
1 clove of garlic
1/2 c. olive oil
Blend in mixer,
adjust proportions. Can be kept in
glass jar in fridge for a while.
Delicious on pasta spirals, bruschetta (toasted country bread), …
Roasted Red Peppers
of red peppers, you can throw in a few other colors as well
3-4 cloves of garlic
1/4 c. olive oil
1/8-1/4 c. balsamic vinegar
pinch of salt
pinch of sugar
Put all in a pan.
Squash with something very heavy (e.g. cast-iron lid).
Cook on moderate heat until caramelized, nice brown color. These store well and should be put in a container with own
White Bean and Roasted Vegetable
(adapted from The Vegan Chef and Lean Bean Cuisine)
1 red pepper,
destemmed, deseeded, and quartered
2 c. chopped spinach or chard
1 med. onion, sliced thickly
3 cloves of garlic, peeled
2-15 oz. can cannelloni, drained and rinsed
lots of chopped rosemary, sage, thyme according to taste
2 T. soy sauce
1/2 c. olive oil
2 T. lemon juice/ vinegar
salt and pepper to taste
until slightly charred, 5-7 mins. Flip
them, add garlic and broil for 5-7 mins. more.
Cool vegetables, peel peppers (can put in closed paper bag and leave to
steam for 15 mins for easy peeling). Steam
greens. Put all in blender and mix. Add parsley. You can also saute’
vegetables. instead of broiling them for a different flavor. Great on bread,
sandwiches or as dip for vegetables.
Baba Ganouj (tangy eggplant dip)
2 medium eggplants
3 Tbs. tahini
2 cloves garlic, pressed
juice of 1 lemon
2 Tbs. chopped fresh parsley (optional)
1/2 tsp. salt
black pepper to taste
Heat oven to 300
degrees. Pierce egglants with a
fork and bake whole until eggplants begin to deflate (about
40 minutes). Let cool completely, scoop out insides and mash with a fork.
Add remaining ingredients and mix well.
Serves 6 to 8.
8 oz. portobello
1 oz. breadcrumbs
4 oz. firm tofu
1 garlic clove
1 tsp. cumin
onion and mushrooms. Cool slightly.
Put about 3/4 of the mushroom mixture in a blender with the breadcrumbs.
Crumble in the tofu and add the cumin, then blend until smooth. Stir in the
reserved mushrooms and season to taste with black pepper.
Variation: use walnuts instead of tofu and breadcrumbs.
6 c chopped sweet
1/2 c fresh lemon juice
2 tsp whole cumin seed
1 tsp whole mustard seed
1/2 tsp tabasco sauce
1/4 tsp red pepper flakes
2 tsp ground chili pepper
1/4 c light brown sugar
sea salt to taste
ingredients in heavy saucepan over medium heat. Bring to boil, stirring
frequently. When mixture comes to a boil, immediately remove from heat and pack
into hot sterilized jars. Vacuum seal.
Indian Cilantro Chutney
1 T ground ginger
root -- grated
1/2 tsp to 1 tsp. hot green chiles -- minced
1 tsp (heaping) sugar
3 T cashews
juice of 2 lemons
1/2 tsp ground caraway seeds
salt to taste
2 c cilantro leaves
ingredients except cilantro in a food processor or blender. Blend until smooth.
Slowly add handfuls of cilantro and continue blending until chutney is smooth.
Adjust seasoning to taste by adding small amounts of any ingredient until
desired flavor is achieved. Let sit 2 hours/ overnight for flavor.
Sweet and Sour Dipping Sauce
The Vegan Chef
1 C. vegan
1/2 C. tamari
1/4 C. orange juice
1/4 C. hoisin sauce
2 T. brown rice syrup
2 T. toasted sesame oil
1/4 t. hot pepper sauce
In a bowl, whisk
together all ingredients and allow flavors to blend for 10 minutes before
serving. Yield: 2 1/4 Cups. Good on
vegetables/noodles stir fry.
Creamy Spinach Dip
10 oz pkg frozen
chopped spinach, thawed, squeezed
1 cup vegan sour cream (recipe in ‘substitute’ section)
2 green onions, cut in chunks
2 tsp dried dillweed
1/2 tsp salt
ingredients in a food processor or blender until smooth.
24 button mushrooms
or 4 large portobello mushrooms (better!)
2 T. onion, finely diced
2 T. olive oil
2 cloves of garlic, finely chopped
1 c. fresh bread crumbs, preferably whole wheat, chopped
1/4 C. freshly chopped parsley
1/2 t. dried thyme
soy parm/ Almosen sprinkle (optional)
1/4 t. salt, pepper
Remove stems, scoop out interiors and chop. In a non-stick skillet, saute’
onions, and garlic. Add chopped stems and continue to saute until vegetables are
tender, 2-3 mins. Transfer sauteed
mixture to a bowl. Add rest and toss well. Stuff mushroom caps with filling and
place each on oiled sheet. Top with soy parm, if using. Bake at 350 degrees for
20 minutes. Serve warm.