Vegan recipes

[mrissa]

Somebody on my friendslist is going vegan, and I told her I would post recipes. I am not myself a vegan or anything like one, so the recipes I've acquired are things that I like for their taste, and they just happen to be vegan. Here's a list of recipes I've already posted elsewhere. I'll probably add more in the comments as I have the time. Please feel free to do the same!

Aïgo Bouïdo
Double Mushroom Chili
Magic Potato Casserole (not actually vegan but easily veganizable -- it's a zipper recipe, like Pete Seeger's zipper songs -- veggies and soy cheese and judicious choice of sauce will make it go)
Red Jungle Fowl's Joy
Roasted Asparagus Casserole, if you use soy cheese
Poached Pears
Baked Apples

My all-purpose fruit crisp is easily veganizable as well, but I don't seem to have that right at hand here. I'll go looking tomorrow. Bon appetit!

Comments

[rosefox]

http://rosefox.livejournal.com/tag/food+-+baking+-+brownies+-+vegan

[rosefox]

And http://rosefox.livejournal.com/tag/food+-+vegan has more.

[azhure.livejournal.com]

Yum! Thanks!

[mrissa.livejournal.com]

Thanks for sharing these! Much appreciated all around.

[greatestofnates.livejournal.com]

I have a cool cookbook call Vegan World Fusion Cuisine from a vegan restaurant in Hawaii.

Their website has some free recipe excerpts and is at www.veganfusion.com

Also, your chili recipe is good vegan-style by converting the 1lb of steak to 15oz of garbonzo beans.

[rosefox]

No problem. *)

I've found that the keys to happy veganism are vegetable oil (cutting out dairy tends to mean going unintentionally low-fat) and lots of herbs and spices (as with vegetarianism). For inspiration, look to cultures that promote vegetarianism and/or don't consume much dairy to start with; Asian food is good for this, as is Moroccan.

Just had to add:

[garote]

Hooray for going vegan!

[wshaffer.livejournal.com]

I found a few in my own recipe collection:
Lentil, Mushroom, and Spinach Soup (http://www.spacelingcafe.com/archives/2006/03/lentil_mushroom.html)
Tunisian-Style Chickpeas and Chard (http://www.paula-wolfert.com/recipes/tun_sahel.html) (This is really yummy.)
Braised Broccoli Rabe (http://www.spacelingcafe.com/archives/2006/03/braised_broccol.html) (if you use veggie broth instead of the chicken broth specified in the recipe.)
Refried Black Beans (http://www.spacelingcafe.com/archives/2006/02/refried_black_b.html) (Made with olive oil.)
Roasted Kabocha Squash (http://www.spacelingcafe.com/archives/2006/01/roasted_kabocha.html) (There's a bit of sugar in this recipe - I know that there can be vegan issues with refined cane sugar, but I'm sure the recipe would work fine (maybe even better) with unrefined sugar or another alternative sweetener.)

Also, check out the blog Vegan Lunch Box (http://veganlunchbox.blogspot.com/) for lots of cool ideas and a few recipes.

(I'm not vegan either, but I'm interested, for a variety of reasons, in reducing my diet's reliance on animal products.)

Rosemary buns

[mrissa.livejournal.com]

Rosemary buns

7 1/2 T olive oil
3-4 rosemary sprigs

Heat to boil. Remove from heat, cover, and let sit 15 minutes. Discard rosemary sprigs.

2 pkg. dry yeast
1/2 c. warm water

Activate yeast.

Combine activated yeast with:
3 c. flour
2 T sugar
2 T chopped rosemary
1 1/2 t. salt
Make a well. Add 3/4 c. warm water. Add rosemary oil from first step. Form into a soft dough.

Knead until smooth and elastic, at least five minutes. Put in oiled bowl & cover with oiled plastic. Leave in warm place to double, about 1 hour.

Divide into 12 pieces and form into balls. Place on oiled baking pans and flatten. Cover loosely and let double, 15-30 minutes. Uncover and bake 15-20 minutes at 400 degrees F.

Vegan pie crust options

[mrissa.livejournal.com]

1 T sesame seeds OR 2 T chopped almonds, toasted
3/4 c. oats
1/2 c. wheat flour
1/4 c. white flour
3 T. brown sugar
1 t. baking powder
1/8 t. salt
3 T. vegetable oil
3-4 T water

Preheat oven according to pie filling recipe. Grease 9" pie pan with veggie oil spray. Combine oats and seeds or nuts in a dry skillet on medium-high heat. Toast 4-6 minutes. Transfer to food processor; buzz until finely ground. Stir in dry ingredients, then wet. Work with fingers or fork. Knead 7-10 times, roll out between sheets of waxed paper. To prebake, line with foil and pie weights or uncooked rice/beans. Bake at 375 degrees F for 8-12 minutes. Then fill the crust and bake to filling specifications.

Wild Rice Bread With Blueberries & Pecans

[mrissa.livejournal.com]

2 c. water
1 1/4 t. salt
1/2 c. wild rice
1/3 c. broken wild rice
1 1/4 c. liquid (water or the drained rice-boiling liquid -- or, if you're not a vegan, buttermilk)
1 package dry yeast
1/2 c. maple syrup
2 T. brown sugar
2 T. veggie oil
1 1/2 c. wheat flour
1/2 - 3/4 c. dried blueberries
1/4 - 1/2 c. pecans or walnuts
1 1/2 - 2 c. white flour
separately 3 T. white or wheat flour

Boil water and 1 t. salt -- add 1/2 c. rice, cover, lower heat, cook 55-65 minutes. Drain liquid. Grind broken rice to wild rice flour with blender or spice grinder. Add yeast to warm liquid and let stand 5-7 minutes. Stir in maple syrup, brown sugar, remaining salt, wild rice flour, and whole wheat flour. Cover and let stand 10-12 minutes. Separately, combine cooked rice with blueberries, nuts, and 3 T flour. Toss. Stir 1 c white flour into yeast mix. Stir in fruit mix. Sprinkle flour onto counter -- turn out dough and let rest. Spray bowl with veg. oil cooking spray. Knead dough 5 minutes. Place in sprayed bowl and let rise 1 - 1 3/4 hours. Punch down dough on floured surface. (Do not be surprised if you get projectile blueberries or nuts from the punching.) Form loaf or loaves. Spray loaf pans with veg. oil cooking spray and place dough in. Let rise, covered loosely, around 45 minutes. Preheat oven to 375 F. Bake 15 minutes at 375. Lower heat to 350 and bake 25 minutes or more, until done.

Crisp

[mrissa.livejournal.com]

Something Crisp

Preheat oven to 350 F.

Fruit mixture: 5 Granny Smith apples, peeled, cored, and sliced, or equivalent in any other kind of fruit or mix of fruits -- berries work, as do pears, peaches, pear-blueberry combos, etc.
2 T sugar
2 t cinnamon
2 t lemon juice
Note: you may want to adjust to more or less lemon juice, more or less sugar, depending on what kind of fruit you've chosen.
Toss together in a large bowl. Grease a 9"x13" baking pan. Spoon in fruit mixture.

Topping: 1 3/4 c. flour
1 1/4 c. oats
2 1/4 c. brown sugar
1/8 t. each: allspice, cinnamon, nutmeg
some nuts, to taste and to match fruit
1 c. cold butter
Mix together dry ingredients. Using a pastry blender or the larger holes in a grater, grate/cut the butter into the bowl. Mix. Sprinkle over fruit mixture in baking pan. Bake 45-60 minutes.

Re: Crisp

[mrissa.livejournal.com]

Butter should be replaced with oleo or Crisco for vegan cooking, obviously. It works fine that way. I've done it more times than not.

Risotto-ish thing

[mrissa.livejournal.com]

1 T. oleo
1 T. olive oil
1 chopped onion
6+ cloves garlic
2 c. rice
1/2 c. white wine
1/2 # green beans
4 1/2 c. vegetable stock
1 T. fresh sage

Saute aliums, then add rice, wine, and green beans. Saute a bit more. Add vegetable stock gradually, stirring and cooking as rice looks creamy and tasty and good.

Blueberry soup

[mrissa.livejournal.com]

Blueberry Soup

3 pints blueberries, destemmed
3/4 c. sugar
2 c. water
juice of 1/2 lemon
1 t. cardamom
1 c. muscatel or ice wine
1 ripe mango, pitted and peeled and pureed

Combine blueberries, sugar, water, lemon juice, and cardamom. Bring to a boil on medium-high heat. Cook until the sugar dissolves. Puree in blender/food processor. Stir in wine and mango puree. Serve hot or chilled.

Roasted Red Pepper Soup

[mrissa.livejournal.com]

1t - 2 T olive oil, to taste/health preference
1 onion, chopped
2 bay leaves
4+ cloves garlic
4 c. beans, drained (I used black)
5 roasted, peeled, chopped red peppers
4 c. vegetable stock
1 t. honey
3 T. miso
lemon juice to taste

Heat oil in skillet. Add onion and bay, saute 4 minutes. Lower to low heat. Add garlic. Cook 6-8 minutes. Remove bay leaves and scrape remainder into food processor. Add beans, red peppers, 3/4 c. stock, and honey. Buzz until smooth. Heat remaining stock. Add processed mixture and heat together. Simmer, then turn down heat. Add lemon to miso and a few T of hot soup. Dissolve miso and then stir into soup. Heat. Add salt and pepper and more lemon juice if you like (I do). Garnish with (sour cream for non-vegans and) cilantro swirl:

Cilantro swirl:
1 c. cilantro leaves
1/2 t. salt
3 fresh jalapeno, stemmed and seeded
lemon juice to taste
2-3 T vegetable stock
Buzz in food processor -- add to each cup of soup for pretty red-and-green presentation and zippy taste.

Harvest Stuffed Squash

[mrissa.livejournal.com]

Harvest Stuffed Squash

1 3/4 c. water
2/3 c. raw brown rice
1/3 c. raw wild rice
4 small winter squash (butternut or acorn or similar)
3 T olive oil
2 c. onion, chopped
2 cloves garlic
2 1/2 - 3 c. chopped sweet bell pepper of your choice (not green)
1 t. dried rosemary
3/4 t. salt
pinch nutmeg
pepper to taste
2 c. mushrooms, chopped OR 1 large portobello
1/2 c. ground walnuts
1/4 c. minced parsley

Preheat oven to 400 F. Oil baking sheet.

Combine water and rices with a pinch of salt in a small saucepan. Cover and bring to a boil. Reduce heat and simmer 40 minutes. Rinse squash, halve and remove seeds. Rub with about 1 T of oil and place cut side down on baking sheet. Bake about 30 minutes.

Saute aliums in 2 T oil for 10 minutes. Add bell pepper, black pepper to taste, rosemary, salt, and nutmeg; cook 5 minutes. Add mushrooms and saute until juicy. Stir in walnuts and parsley. Remove from heat and mix in rice when ready.

Turn squash over, sprinkle with salt & pepper, and mash lightly with a fork. Mound with rice and vegetable filling. (Top with cheese for non-vegans.) Bake 20 minutes.

[mrissa.livejournal.com]

Chilled avocado soup

3 limes
3 ripe avocadoes, peeled and pitted
1 garlic clove
1/2 small jalapeno, seeded, stemmed, and chopped
1 t. coarse salt
2 1/2 T olive oil
3 c. ice water

Blend. Chill until ready. Serve garnished with fried tortilla strips, tortilla chips, and/or cilantro.

[mrissa.livejournal.com]

Mushroom Fajitas

3 cloves garlic, pressed
2-4 minced, seeded, stemmed jalapenos
juice of 2 limes
2 T soy sauce
1 T brown sugar
8 oz. sliced portobellos
8 oz. sliced shiitakes
2 t. olive oil
salt and pepper, especially pepper, to taste
Marinate together 1-8 hours

1 T olive oil
1 chopped onion
1 chopped green pepper
Heat oil over medium-high heat. Saute onion in hot oil 5 minutes. Lower heat and cook 15 minutes. Raise back to medium heat and add pepper. Cook 10 minutes.

Preheat oven to 450 F. Oil jellyroll pan. Place in hot oven 10 minutes. Put mushrooms in hot pan and bake 10-15 minutes. Remove and raise heat to broiler. Add onion-pepper mix to the pan and broil the whole thing 3-5 minutes. Serve on tortillas with guacamole, salsa, etc.