Cold Noodles with Peanut Sauce
(From Quick Vegetarian Pleasures by Jeanne Lemlin)
1 pound udon/soba/linguini; any kind that’s long, flat and thin
4 Tbs dark sesame oil
1/2 cup (crunchy!) peanut butter
1/3 cup tamari soy sauce
3 Tbs Chinese rice wine or sherry
1 Tbs (or more) water
1 1/2 Tbs rice vinegar, or other vinegar
1 Tbs vegetable oil
1 Tbs firmly packed light brown sugar
3 garlic cloves, minced
1 tsp minced fresh ginger
1/2 tsp crushed red pepper flakes(less for a milder version)
1 cucumber, peeled, cut lengthwise, seeded, and julienned
4 scallions, thinly sliced
Cook the pasta al dente. Drain and rinse under cold water. Drain very well again. With your hands, toss the noodles with 2 tablespoons of the sesame oil. Cover and chill until ready to combine with the peanut sauce, or up to 24 hours.
To make the sauce, combine the remaining 2 tablespoons sesame oil with all the other ingredients except the cucumber and scallions. Beat until well mixed. The sauce can be kept in the refrigerator, covered, up to 24 hours before using.
Just before serving, gently toss the noodles with the sauce, cucumbers, and
half the scallions. Garnish with the remaining scallions. Also delicious thinned
out as salad dressing or as a dip for fresh spring rolls!
Yield: 4 servings
1 small chopped onion
2 c. arborio rice (white sushi rice works ok too – grain needs to be short and fat)
1/2 c. white/red wine (depends on what’s left over and on preference–white is classic)
1 c. chopped mushrooms (the more flavorful kinds you’ve got, the better- i.e. dried sorts)
2 c. vegetable stock
a bit of freshly chopped parsley
Sautee’ onion in oil until translucent. Add rice and stir on high fire until thoroughly coated with oil (3 m.). Pour in wine and let evaporate. Stir in mushrooms. Add warm stock (from separate pan) ladle by ladle, slowly, allowing each small dose to be absorbed by rice before adding more. Keep fire medium or lower. Stir, absorb, add, stir, absorb…until rice is creamy and tender (but not too much!). Remove from heat, add margarine, parsley, soy parmesan, adjust salt and pepper, cover with lid and allow to sit for a few minutes before serving. You can use this risotto recipe with other vegetables as well, with the onion, i.e. zucchini, red and yellow peppers (but not more than 1 kind).
Squash Coconut Curry
1/4 squash (butternut, winter or
sweet potatoes) cut up in medium-sized cubes
1 block tofu (same amount as squash)
1 onion, chopped
2 T. red Thai curry paste
2 cans unsweetened coconut milk (or more; should cover cubes abundantly)
2 T. brown sugar
2-3 T soy sauce
Heat oil in pan. Saute’ onion.
Add red curry paste, and fry a few minutes w/o burning.
Add squash and tofu and saute’. Add
coconut milk and seasonings. Increase
heat and bring to a boil. Reduce to
low and simmer for 30-40 mins.; enough for it to thicken up and become creamy.
5 mins. before end add cubed tofu. Serve
alone or with basmati rice. A
variation of this recipe is with eggplant and pepper (thin strips) instead of
Alsatian Onion Pie
Friendly Foods by Ron Picarski
2 Tbsp. oil
3 large onions, finely diced
1 cup soy milk
1/3 cup firm tofu, crumbled
1 1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. nutmeg
2 Tbsp. unbleached flour
1 Tbsp. couscous
1 unbaked pie shell
Saute onions in oil until soft. Blend the tofu, soy milk, salt, pepper, nutmeg, and flour until smooth (a food processor works best). When blended, combine with the onions and add the couscous. Pour into the pie shell. Bake in a 350 degree pre-heated oven for about 30 minutes. Done!
Friendly Foods by Ron Picarski
(There is another pie crust recipe in Thanksgiving section; it is quicker and guaranteed to be PDG)
3/4 cup ww pastry flour
3/4 cup unbleached flour
1/4 cup oil (corn oil is best)
1/2 cup ice water
To make pie shell, stir flours together in a small bowl and freeze for 1
hour. Freeze the oil in a separate container for an hour also. Remove both from
freezer and mix the oil into the flour until it makes a crumbly dough. Stir salt
into the ice water and mix the water into the dough. Mix only enough to bind the
dough. This may seem a little wet at first - don't be concerned. If too dry, add
a small amount of water. Roll out half of this into a 10" circle and lay
into a pie plate. Crimp the edges of the pan, all the way around, and cut off
any excess dough. This makes enough for 2 pie shells. This is a great pie shell
for dessert pies, "quiches" or any other vegetable pie.
Pasta with Capers and Olives
4-5 vine ripened tomatoes, peeled and cut into bite sized pieces (or 1 can
1/4 cup extra virgin olive oil
5 large cloves of garlic, chopped coarse
1 very large handful of fresh basil, stems removed and chopped fine
2 T of capers
12 large Sicilian green olives pitted and coarsely chopped
Sea salt and pepper to taste,
Mix all ingredients and let marinate for at least two to three hours. Toss
with hot pasta. OR: Heat olive oil
(2 T.) in saute pan. Saute’ 1/2
chopped onion. Add garlic, cook
about 2 min., or until just turning color. Add tomatoes, cook for about 5 min.
Add olives and capers, cook another 3 min. or so. (If using canned tomatoes,
cook much longer @ 20 mins. until it boils down; also, add 1 T of sugar).
Saute briefly after combining with cooked (al dente, please!) pasta.
Farfalle with Zucchini
Epicurious, Gourmet, July 1999
6 small zucchini
2 teaspoons salt
1 cup packed fresh basil leaves
1 pound farfalle (bow-tie pasta; this works with little spaghetti too)
1/4 cup extra-virgin olive oil
3 tablespoons unsalted margarine
1/2 cup Almosen sprinkle (optional)
Cut zucchini crosswise into 1/8-inch-thick slices and in a colander toss with salt. Let zucchini stand to drain 45 minutes. Pat zucchini dry.
While zucchini is draining, cut basil into thin strips and bring a 6-quart pasta pot three fourths full with salted water to a boil for farfalle. Cook pasta in boiling water until al dente and ladle out and reserve 1 cup pasta cooking water. Drain pasta in colander.
While pasta is cooking, in a deep 12-inch heavy skillet heat oil over
moderately high heat until hot but not smoking and sauté zucchini, stirring
occasionally, until golden and tender, about 7 minutes. Reduce heat to low and
stir in half of basil. Stir in pasta and margarine and gently toss until
margarine is melted. Stir in 1/2 cup reserved pasta water and gently toss
(adding more pasta water as needed if mixture becomes too dry). Stir in 1/2 cup
Almosen, remaining basil, and salt and pepper to taste.
Serve pasta with additional Almosen.
Pasta with Tofu Pesto
generous! handful of fresh basil, chopped
handful of fresh parsley (optional), chopped
3/4 c pine nuts/walnuts
3/4 c extra virgin olive oil
5 cloves of garlic
1/2 tsp salt and pepper
1/4 c nutritional yeast and/or soy parm
1 T soy sauce (optional)
Combine all ingredients EXCEPT OIL in the bowl of a food processor. Process
until semi-smooth. With processor running, add oil in a continuous stream.
In the meantime, boil pasta in salted water and drain when al dente.
Keep a bit of the cooking water to add to mixture of pasta and pesto.
Sprinle with Almosen. Good
on toasted bread rubbed with garlic and olive oil and topped with tomatoes…or
cold as pesto pasta salad w/ tomatoes.
Oven Roasted Garlic Vegetables
1 large red onion, sliced into -- 1/4" thick rounds
2 small zucchini, sliced into -- 1/4" thick rounds
1 eggplant, sliced
1 pound mushrooms -- sliced
2 potatoes, cubed
1 red bell pepper, seeded and cut into -- 1/2" strips
several garlic cloves (smack with flat blade of knife, but don’t chop)
1/2 cup olive oil
salt & freshly ground pepper to taste
Preheat broiler and place rack 5 or more inches below the heat.
Place vegetables on one layer in a baking pan with olive oil and garlic.
Roast until they are cooked through (30 mins). Stir occasionally.
Vegetables should brown slowly, lower the rack or the heat if they cook
too quickly. (I especially recommend the combo. potatoes and red peppers alone.) Some people like to pour in a little red wine/ vinegar/
sherry in at end.
Citrus Marinated Vegetable Tofu Kebabs
The Vegan Chef
16 bamboo skewers
Citrus Marinade (see below)
2 lbs. firm tofu, patted dry
32 button mushrooms
32 cherry tomatoes
4 zucchini, each cut into 8 slices
4 small red onions, each cut into 8 wedges
salt and pepper to taste
Soak bamboo skewers in warm water for 30 minutes. Set aside. Prepare Citrus Marinade and set aside. Cut each pound of tofu into 4 cutlets, then cut each tofu cutlet into 6 cubes, thus yielding 24 cubes per pound block of tofu, and yielding 48 cubes of tofu total. Place tofu cubes in a large casserole dish, drizzle half of the Citrus Marinade over the tofu cubes, and toss well to evenly coat the cubes with the marinade. Cover, chill, and allow the tofu cubes to marinate for 1 hour. Set remaining Citrus Marinade aside. Prepare vegetables and set aside. Remove bamboo skewers from the water and pat dry. Begin threading the skewers with one button mushroom, followed by one wedge of red onion, one tofu cube, one slice of zucchini, one cherry tomato, and one tofu cube. Repeat the pattern, but end with the cherry tomato. Repeat the threading pattern of the vegetables and tofu cubes for the remaining skewers. Place kebabs on a cookie sheet, place under the broiler, and broil for 5 minutes. Flip over each kebab, brush each kebab with the remaining Citrus Marinade, and broil 5 additional minutes. Continue to broil and flip kebabs until well browned on each side, about 15-20 minutes total cooking time.
1/3 C. orange juice
1/4 C. green onion, sliced
1/3 C. vegetable stock or water 2 T. toasted sesame oil
1/4 C. tamari 2 T. lime juice
1/4 C. peanut oil 1 1/2 T. garlic, minced
1 1/2 T. ginger, minced 1/4 t. ground cumin
In a small bowl, whisk together all ingredients. Yield: 1 2/3 cups.
Chinese Firecracker Tofu
The Vegan Chef
3 T. peanut oil 1 T. chili powder
2 T. garlic, minced 2 t. hot chili sauce
2 T. ginger, minced 2 t. toasted sesame oil
2 C. vegetable stock 1/4 C. rice wine vinegar
1/3 C. tamari
2 T. water
1 T. cornstarch
3 T. green onion, thinly sliced
Cut each block of tofu in half lengthwise, turn each half cut side down on the board, and cut through the outer edge of the block of tofu 3 times to yield 4 tofu cutlets from each half. This means that each block of tofu yields 8 tofu cutlets. On a large cookie sheet, place a layer of paper towels, then all of the tofu cutlets in a single layer, followed by another layer of paper towels, and finally place another large cookie sheet on top. Place several large cans or something very heavy on top of the cookie sheet and leave tofu to sit for 1 hour. This process is known as cutting tofu into cutlets and pressing. I use this technique a lot as it makes the texture of the tofu much firmer.
Cut tofu cutlets into 1/2-inch cubes. Transfer tofu cubes to a bowl, drizzle
with the peanut oil, and toss well. In a wok or non-stick skillet, in batches,
fry the tofu cubes until well browned on all sides. Drain the cubes on paper
towels and set aside. In the same pan used to cook the tofu, saute the garlic
and ginger in the 1 T. peanut oil, for 1 minute or until fragrant. Add stock,
tamari, vinegar, brown rice syrup, chili powder, chili sauce, and sesame oil,
and simmer for 5 minutes. In a small bowl, stir together the water and
cornstarch until smooth. Add the cornstarch mixture to the simmering sauce, stir
well, and cook until sauce has thickened. Add the tofu cubes, toss well to coat
with the sauce, and heat through. Transfer to a platter and garnish with the
sliced green onions. Serves 8
Crispy Crunchy Tofu
1 block firm tofu
1/4 C. rice wine vinegar
2 cloves garlic, minced 1/4 C. mirin
2 T. ginger, minced 2 t. toasted sesame oil
1/3 C. tamari roasted sesame seeds
Slice tofu into at least 8 ‘cutlets’ as in recipe above.
Broil tofu on greased baking sheet (with edges).
5 mins. before done (tofu should be crispy and crunchy), pour mixture
onto tofu. Should mostly evaporate.
If too dry or flavorless, add more sauce.
Sprinkle with sesame seeds. This sauce rocks on broiled vegetables as
well (eggplant slices especially).
Zucchini Spinach Phyllo Pie
The Vegan Chef
3 C. green onions, thinly sliced
1/3 C. olive oil, divided
4 C. zucchini, cut into quarters lengthwise and sliced
2 lbs. spinach, triple washed, patted dry, destemmed, and torn into bite-sized pieces
1/2 C. freshly chopped dill
1/2 C. freshly chopped parsley
3 T. freshly chopped oregano
2 T. garlic, minced
1/2 t. salt
1/2 t. pepper
1/4 t. nutmeg
20 sheets phyllo dough
1 C. bread crumbs
3 T. nutritional yeast flakes
In a non-stick skillet, saute the green onions in 1 T. olive oil for 3
minutes. Add zucchini and saute an additional 3 minutes. Add the spinach in
batches, stirring often to help it wilt, and continue to cook until the
vegetables are tender. Add the dill, parsley, oregano, garlic, salt, pepper, and
nutmeg, and cook the mixture an additional 3 minutes. Taste and adjust
seasonings as needed. Transfer the mixture to a colander and set aside to drain.
Meanwhile, lightly grease a 9x13-inch pan with some of the olive oil.
Remove 10 sheets of phyllo dough from the stack, cover the remaining with a
towel to prevent them from drying out, and set them aside. Center 1 sheet of the
phyllo dough in the bottom of the baking pan, allowing it to extend up the sides
and hang over the edge of the pan. Lightly brush the sheet of phyllo with a
little of the olive oil. Place another sheet of the phyllo dough directly on top
of the first, and repeat the oiling and layering pattern with the remaining 8
sheets. Sprinkle the breadcrumbs over the bottom of the phyllo-lined pan.
Carefully and evenly,spoon the reserved vegetable filling over the breadcrumbs,
and then sprinkle the nutritional yeast over the filling. Fold the overhanging
ends of phyllo dough over the filling to enclose it, and lightly brush with a
little of the olive oil. Layer and oil the remaining 10 sheets of phyllo dough,
on top of the filling, in the same manner as before. Tuck the overhanging ends
of phyllo inside the baking pan to fully enclose the filling. Brush the top
lightly with a little of the olive oil. Using a sharp knife, score the top
surface into 20 rectangles. Bake at 350 degrees for 40-45 minutes or until
golden brown all over. Allow it to cool slightly before cutting through the
scored lines. Serve warm or cold.
1 block (about 300 grams) soft tofu
1/4 to 1 cup unflavored soy milk
3 or more cloves fresh garlic, minced
2 tbsp nutritional yeast flakes (not brewer's yeast)
2 tbsp Almosen sprinkle (optional -- see recipe in “dips and sides” section)
2 tsp sea salt (optional)
1/4 cup fresh basil, chopped fine
Cooked fettuccini pasta
If using Chinese (water packed) tofu, drain it first, then crumble into your
blender or food processor. Add the garlic, the nutritional yeast, and "almosen
sprinkle" if desired (see below) and begin blending on low speed. As it is
mixing, slowly begin adding the soy milk, 1/4 cup at a time, until it is an
alfredo-sauce consistency, very smooth and semi-thick. Scrape down the sides a
couple of times during blending, to make sure it's completely smooth. Transfer
to a saucepan and heat gently over low heat until nice and hot, stirring
frequently. Arrange the cooked fettuccini on a big plate, and pour the sauce
over it. Sprinkle with the chopped basil, and serve!
p. 41 The New Farm Vegetarian Cookbook
1 T baking yeast
1 t sugar
2 T oil
1 cup warm water
3-3.5 cups flour
Sprinkle water over yeast, sugar and oil, let it foam.
Mix in flour and knead for about 5 mins, adding more water if needed for
a soft, elastic dough. Let rise
until double. Oil a cookie sheet
and roll dough out on the sheet. Spread
with pizza sauce and toppings. Possible
topprings: olives, roasted red
peppers, tofu feta cheese, sautéed mushrooms, onions, capers, melty
“cheese”… Bake at 425°
for 20-25 mins.
Quick and Easy Dahl
1 cup red lentils ( masoor dal )
1 cup chopped cabbage
2 small or 1 medium tomato
1 hot green chilli pepper
1 tsp oil
1 tsp cumin seeds
1/4 tsp turmeric powder
some chopped cilantro for garnish
salt and lime juice to taste
Wash the lentils and set to cook with 2 cups water. Heat the oil in a pan.
Add the cumin seeds and stir till they slightly darken in color. Add the chopped
up hot pepper and cabbage. Saute these two ingredients and when slightly soft
add the cooked and mashed lentils, turmeric powder, chopped up tomato and salt.
Bring to a rolling boil and take off the heat. Add a squeeze of fresh lime and
sprinkle the cilantro on top. Serve over hot rice. This is really easy and
delicious ! A more watery version will do nicely as lentil soup. Serves: 4
Preparation time: approx 20 mins.
Urad Dahl With Soy Yogurt
1/2 t. garlic chutney (see below)
1 c. urad dal
5 c. water
1 c. plain soy yogurt
1/4 t. turmeric powder
1 tsp. salt
2 tsp. fresh lemon juice
optional fresh coriander (cilantro) leaves
(The urad dal gives this dish a distinctive flavor, so, while it may be
possible to substitute another sort of lentil, such substitution will produce a
very different dish.) The urad dal, sometimes pelled udud or ured, is formed
from a small black urad bean which is first skinned and then split in half. The
split urad bean has a dusty white color, and in India it is also ground into a
flour and used to make several types of snacks.
make a paste of:
1 clove garlic, very finely chopped
1/2 t. cayenne
1/8 t. coriander powder
1/8 t. cumin powder
Soy Yogurt Mixture:
Mix 1 c. water with the plain soy yogurt and beat with a fork until smooth. Add the turmeric powder and the 1/2 tsp. of garlic chutney. Beat again to make an evenly smooth liquid and set the bowl aside for a moment.
In a medium-size pot, bring 4 c. water and the salt to a boil. While you are waiting for the water to boil, clean the urad dal under running water and drain. When the water boils, add the drained urad dal. Bring the water and dal to another boil and cook uncovered for 10 in. Stir once, cover the pot and lower the heat to between low and medium. Cook the dal for 20 min. until its grains are easily mashed when pressed between two fingers. Remove the covered pot from the heat and let stand for 10 min. Add the soy yogurt mixture, stir once and return the pot to low heat. Simmer for 10 more min., stirring frequently. By this time the soy yogurt will have combined with the dal to form a thick sauce-like mixture. Turn the heat off and stir in the fresh lemon juice. If you like, top this with some finely chopped fresh coriander leaves. Serves 4-6.
Sweet Potato and Black Bean Hash
2 medium onions, chopped
1 medium sweet potato, peeled and diced
2 cloves garlic, minced
1 jalapeno pepper, seeded and minced
4 tsp ground cumin
1/2 tsp salt
3/4 cup frozen corn
15-oz can black beans, drained and rinsed
In a large heavy skillet, heat oil over medium-high heat.
Add onions and cook, stirring often, until soft, about 5 minutes.
Add sweet potato and cook, stirring often, until beginning to brown in
spots, about 3 minutes. Stir in
garlic, jalapeno, cumin, and salt, and stir well for about 30 econds. Add 3/4 cup of water and cook, stirring to scrape any browned
bits from bottom of pan, until potatoes are tender, about 5 minutes.
Stir in corn and beans and cook, stirring occasionally, until heated
through. Season with black pepper
to taste and serve hot. (serves 4)
Tempeh & Sweet Corn Roast with Tahini Mushroom Sauce
p. 92 The Single Vegan
2/3 cup water 2 T tahini
2 cups mushrooms 1 tsp vegetable oil
2 T soy sauce 2 tsp soy sauce
4 tsp veg. oil 1 cup corn kernels
1 cup tempeh 2 T soymilk
1 cup fresh whole wheat breadcrumbs thyme
4 T water 1 onion
salt, pepper to taste
Bring the water and soy sauce to a boil in a small pan, place tempeh (defrosted if frozen) in it, lower heat, cover pan and simmer for 10 minutes; turn the tempeh over and simmer for a further 10 minutes, drain. Chop the onion. Sauté in the oil in a saucepan 3-4 minutes until softened. Remove from heat. Mash the tempeh into the pan, then add the drained corn, breadcrumbs, milk, thyme and seasoning; mix well. Turn into an oiled oven dish and bake at 350F for about half an hour.
To make the sauce, chop the
mushrooms and sauté the in the oil in a small pan until tender.
Stir in the water, tahini, and soy sauce; bring to a boil, stirring, then
lower heat and simmer for a couple of minutes.
Serve the roast with the sauce poured over it, accompanied by seasonal
modified from Vegetarian Times: April 2000 pg63
sauté until tender:
2 T olive oil
1 chopped onion
1 chopped green pepper
2 cloves of garlic.
add to the pan:
1 pkg (16 oz) extra firm tofu, crumbled
2 T soy sauce
continue cooking and stirring until the tofu starts to brown.
then stir in:
2 cups of tomato sauce
1 T chili powder
5 T cumin
other spices that you like
serve over hot toasted buns (or not)
p. 43 The Single Vegan
1 onion 1/2 pound tomatoes
1 garlic clove 1 carrot
.5-inch piece ginger root 1 small red pepper
2 T veg. oil 2/3 cup shelled peas
1 tsp cumin, turmeric, garam masala 4 T water
1/2 t ground coriander 1 cup brown rice, cooked
pinch chili powder sea salt to taste
Chop the onion finely. Mince the
garlic and ginger. Heat the oil in
a pan and sauté the onion, garlic and ginger for 2-3 mins. Add the spices to
the pan and stir briefly. Chop the tomatoes, carrot, and red pepper.
Add them to the saucepan along with the peas.
Stir well for a minute or two. Add
the water, bring to a boil, then lower heat, cover pan and leave to simmer for
about 5 mins. Stir in the cooked rice and add salt to taste.
Continue cooking in covered pan for about 5 minutes longer, stirring once
Curried Chick Peas
p. 97 The Single Vegan
1 onion 1 tsp turmeric
2 T veg oil 1/2 t chili powder
1 glove garlic sea salt and pepper to taste
1/2-in ginger root 1 1.5 ounce can chickpeas
1 tomato 2/3 cup water
2 t cumin 2 bay leaves
Set the rice on to cook. Chop
the onion and garlic and sauté for 2-3 minutes. Add spices and fry for a
minute, being careful to not burn. Peel and grate the ginger finely. Skin and
chop the tomato. Add these ingredients to the pan and cook for 2-3 min longer.
Drain and rinse the chick peas. Add
them to the pan along with the water and bay leaf.
Bring to boil, then lower heat and simmer, uncovered for about 10 mins.
Remove the bay leaf and serve over rice. This
is nice with papadum or chapati and mango chutney.