TOFU NUT BALLS - Served by Julie at our October Meetup
Ingredients:
½ cup uncooked short grain brown rice
1 cup water
A little olive oil for the baking sheet or frying pan
2 Tbs. soy sauce
½ lb. of firm tofu, mashed
½ cup (rounded measure) of finely ground almonds
½ cup wheat germ
Sea salt to taste
Instructions:
1. Place the rice and water in a small saucepan. Bring to a boil, cover, and lower the heat to the slowest possible simmer. Cook until very soft - about 35 to 45 minutes.
2. Preheat the oven to 350 degrees and lightly oil a baking sheet.
3. Place soy sauce and 1/2 the mashed tofu in a blender or food processor, and add about ¾ of the cooked rice. Blend to a thick paste.
4. Place the remaining tofu in a medium-sized bowl. Add the blended mixture, along with the almonds, wheat germ, and remaining rice. Add salt to taste.
5. Using your hands, form the batter into 1-inch balls.
6. Bake them on a lightly oiled tray for 30 minutes. Serve hot!
From "The Enchanted Broccoli Forest" by Mollie Katzen (author of Moosewood Cookbook)
MUSHROOM-TAHINI Sauce
2 tbs. earth balance spread
4 tbs. olive oil
1 1/2 cups minced onion
2 large cloves garlic, crushed
12 oz mushrooms, chopped
3/4 tsp salt
black pepper to taste
1 tsp dill weed
2 TB unbleached white flour
1/2 cup sesame tahini
2 tsp honey or agave nectar
2-3 cups hot water
tamari sauce (to taste)
In medium saucepan, saute onion, garlic and mushrooms until onions are soft. Add herbs, flour and mix constantly for about 1 minute. Lower Heat to Medium and stir in tahini and honey or agave nectar, cook for 1-2 minutes. Add water to desired consistency, stirring constantly. Add tamari, cook over low heat for another 8-10 min.
Serve over mashed potatoes, rice, roasted veggies. Or, you can also make tofu-nut balls to go with the sauce (recipe posted same date)
Incredible Vegan Chicken Noodle Soup Recipe
2-3 Tbs Olive Oil
3 medium carrots, peeled and diced
1 medium onion, finely diced
2 stalks celery, diced
2 bay leaves
1/2 tsp poultry seasoning
6 C boiling water mixed with Vogue Cuisine Instant Vegebase (or other vegan boulion powder) according to package directions
Salt & Pepper to taste
1 lb. vegan faux chicken, torn or cut into bite sized pieces
2 Tbs parsley, minced
1/2 lb eggless flat noodles (try Mueller's Dumpling noodles)
Heat oil in large pot over medium heat. Add the carrots, celery, and onion and cook until soft, about 5 minutes. Add the bay leaves, poultry seaoning, Vegebase broth, salt and pepper to the pot and raise the heat. Bring to a boil. Add the faux chicken chunks, parsley, and noodles, return pot to a boil. Reduce the heat and simmer for 10 minutes or until noodles are tender.
Celtic Sea Salt
8 Cups Broccoli Florets
1/2 lb Farfalle Pasta
2 TBS Earth Balance
2 TBS Olive Oil
1 tsp Minced Garlic
1 Lemon Zested
1/2 tsp Freshly Ground Black Pepper
1 TBS Fresh Lemon Juice
1/4 Cup Toasted Pine Nuts
Cook the Broccoli for 3 minutes in a large pot of salted boiling water. Remove the Broccoli with a slotted spoon and place in a large bowl. In the same water, cook the bow-tie pasta according to the package directions. About 12 minutes. Drain well and add to the Broccoli.
Meanwhile, in a small saute pan, heat the Earth Balance and oil and cook the garlic and lemon zest over medium low heat for 1 minute. Turn off the heat and add 2 tsp of salt, the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well. Season to taste, sprinkle with pine nuts and serve.
To toast the pine nuts: place them in a dry saute pan over med-low heat and cook, tossing often, for about 5 minutes - until light brown.
Mix:
1/4 C Olive Oil
2 TBS Balsamic Vinegar
1 Shallot, chopped
1 Garlic Clove, finely chopped or minced
Salt to taste
Makes enough for 4-6 mushrooms
Note: I bought the pre-sliced portabellas, marinated them and put them on the grill!
On the side I wrapped some asparagus lightly drizzled with olive oil, salt, & pepper in foil and also put them on the grill.
To finish the meal, I made some garlic mashed potatoes that were to die for!
(Recipe to follow)
I made this last night and it was soooo yummy! You can add whatever toppings you love! Chris recommends mushrooms. I think some baby spinach beneath the tomatoes would be great!
1 Store-bought Pizza Dough - at room temperature
Flour for Dusting
2 Tbs Extra Virgin Olive Oil
2-3 Cloves of Garlic, minced
1 - 15oz. Can of Cannellini Beans, drained & rinsed
1/2 C Vegetable Broth
Salt & Freshly Ground Pepper to taste
4-5 Ripe Plum Tomatoes, 1/4 in slices
1/2 C Fresh Basil, finely chopped
Thinly sliced Red Onion
Kalamatta Olives, finely chopped
Drizzle of Olive Oil & Balsamic Vinegar
Preheat Oven to 450F. Use a pizza stone if available and place it in the oven on lower rack. If using a pan, sprinkle with cornmeal or lightly oil and set aside.
In a small saucepan, heat 1 1/2 Tbs olive oil over med-low heat. Add garlic and cook 2 min. stirring. Add the beans, broth, salt & pepper. Bring to a simmer over med-high heat. Reduce the heat to medium-low and cook uncovered, stirring occassionally - 10 minutes or until the mixture becomes creamy. Using a fork, mash some of the beans to create a thicker mixture. Stir in half of the basil and set aside.
Turn the dough out onto a lightly floured work surface. Roll and stretch into a 12-14 inch circle. (This can take a while if the dough is cold!) Prick the dough lightly with a wet fork and brush with 1/2 tablespoon of olive oil and tranfer to pizza stone - bake for 4 minutes. (if using a pan, put pan on middle rack and bake for 4 minutes, remove and prick with dry fork and bake an additional 4 minutes).
Remove the crust or pan from the oven. Spread the bean mixture evenly to within 1/2 inch of the edge of the crust. Distribute all toppings evenly and sprinkle lightly with additional salt & pepper. Lightly drizzle balsamic vinegar and olive oil evenly over the top.
Bake for 10 -15 minutes longer, or until the bottom on the crust is crisp and the edges are browned. Sprinkle with the remaining basil, cut into wedges and serve at once.
http://www.rawchef.co...
Serves 4
2 C Fennel julienne thin
2 C Apples julienne thin
1 Tbs Lemon Zest
2 Tbs Lemon Juice
2 1/2 Tbs Olive Oil
1 1/2 Tbs Thyme, fresh & minced
1 Tbs Red Jalapeno seeded & minced
1 Tbs Celtic salt
Cracked Black Pepper
In a mixing bowl toss all ingredients well. Serve chilled. A great variation can be omitting the apples and adding tangerine slices.
By Cynthia Lair
Description: Sensuous Non-Dairy Soup. The use of vegetables and a touch of cashew butter creates a creamy taste everyone loves. (Even my 2 year old!)
Ingredients:
1 tsp extra-virgin olive oil
4 C chopped onions
1/2 tsp sea salt
2 C diced potatoes
1/2 C chopped celery
1 large carrot, diced
3 1/2 - 4 C water
2 Tbs cashew butter
2 Tbs tamari or shoyu
2 tsp extra-virgin olive oil
3/4 pound mushrooms, sliced
1/2 C fresh basil leaves, finely chopped
Sea salt and fresh ground pepper to taste
Directions: Heat oil in a 3qt pot. Add onion and salt. Cover the pot and simmer on low heat, stirring occasionally until onions cook down to a nice mush (15-20 min). Add potatoes, celery, carrot and water to the onion mush; cover and simmer until potatoes are soft (15-20 min). Put soup into blender with cashew butter and tamari; blend until smooth. Return soup to the pot.
Heat oil in a small skillet. Add mushrooms and saute until soft. Finely chop basil. Stir sauteed mushrooms and chopped basil into the soup. Add salt and pepper to taste. Prep Time: 15 minutes
Description: Incredibly healthy way to start your day! My daughter loves smoothies and this is a way to get her to eat her greens! Lots of vitamin C, Calcium, & Protein!
Ingredients:
2 Bananas
1 Pink Grapefruit
1 C Frozen Strawberries
1/2 Head of Romaine Lettuce
Handful of Arugula
Handful of Mixed Greens
Add Water to get your desired thickness
Directions: Blend the fruit first and then add your greens one by one. At the end, add water until you get your desired thickness. Yummy!! 2 adult servings or 4 toddler servings!
Try freezing the bananas before you blend them-different texture and makes it feel more like you used ice cream
Description: This recipe is an excellent and delicious replacement for cow's milk, and can be used in any recipe cow milk is called for.
“Recipes for Life From God’s Garden” by Rhonda Malkmus
Ingredients
1 cup raw Almonds
3-4 Dates (pitted)
6 cups of Distilled Water
Directions:
Soak almonds 18 to 24 hours in distilled water, drain, and rinse. Blend half of the almonds, half of the pitted dates, and 3 cups of water until very creamy. Repeat with remaining ingredients. Pour through a very fine strainer to remove the pulp. If being used for an infant, strain through cheesecloth also. Serve at room temperature, and refrigerate any remaining milk. Almond milk will keep 3 to 4 days in the refrigerator.
