Vegan Big Mac! (Vegan or Vegetarian, K-Parve or Dairy October 6, 2010

Vegan Big Mac

Time: 10 minutes
Servings: 2
Source

Ingredients

Special Sauce:
1/2 c Vegannaise
2 tbsp low Fat French Dressing
4 tbsp Minced Dill Pickles (Can also use Sweet Pickle Relish, just take down the sugar amount to 1 tsp)
1 tbsp Minced White Onion
1 tsp White Vinegar
1 1/4 tsp Sugar
Pinch of salt

Burger:
3 Sesame Seed Buns
4 Vegan Burger Patties
Salt and pepper to taste
2 tbsp Special Sauce
2 tsp Diced White Onion
1 c Chopped Lettuce
2 Vegan American or Cheddar Cheese Slices
4 Dill Pickle Slices

Procedure:

Sauce:
Mix all ingredients together and store in a covered container for a few hours or overnight to develop flavor.
Makes about 3/4 cup.

Burger:

Using a serrated knife cut off the top of third bun, this will be the middle for one of your sandwiches.
Place bun halves on griddle to toast till golden brown.
Season patties and cook till done. about 3-4 minutes each side.

Build burger in this order:

Bottom Bun
1/4 tbsp Sauce*
1/4 tsp Onion
1/4 c Lettuce
1 Cheese Slice
Burger Patty
Middle Bun
1/4 tbsp Sauce
1/4 tsp Onion
1/4 c Lettuce
2 Pickle Slices
Burger Patty
Top Bun

*May use more sauce, depending on preference.

Repeat for second burger.

Makes 2 burgers.

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Pesach Recipes Galore! April 1, 2010

Here are a gazillion recipes for Pesach, Enjoy!

Kosher for passover recipes

Vegcooking KLP recipes

KLP recipes from recipezaar

Vegan passover recipes

Raw Food KLP recipes

Vegetarian Fat Free Passover Recipes

Jewish Food List KLP Recipes

Vegetarian & Vegan KLP Recipes

Veggie Pesach Main Dish Recipes

Recipe: Sufganiot (Hannukah Doughnuts) December 11, 2009

Another Traditional Hannukah Recipe is Sufganiot, or Jelly Doughnuts. They are delicious but be forewarned, it is impossible to eat just one! Below are two of my favorite recipes. I hope you enjoy them!

Sufganiot (Jelly Doughnuts)

Prep Time: 8 minutes
Cook Time: 10 minutes
Rest Time: 20 minutes
Yield: 14 doughnuts

21/2 cups self-rising flour
2 (8-ounce) cartons vanilla low-fat yogurt
2 tablespoons vanilla sugar
2 eggs
6 cups canola oil
3/4 cup confectioners’ sugar
1 cup seedless strawberry jelly

1. In a large bowl, place flour, yogurt, vanilla sugar and eggs.
2. Knead until all ingredients are combined and a sticky, doughy batter is formed. Cover with a kitchen towel and let it rest for 15 to 20 minutes.
3. Heat 6 cups canola oil in a 6-quart stockpot, covered, over medium heat.
4. When dough is ready, uncover oil and raise heat to high.
5. Scoop out a tablespoonful of batter and drop in oil. Don’t make the doughnuts too big, so they can cook through.
6. You should be able to fry about 7 doughnuts at a time. Using a slotted spoon, turn doughnuts when halfway browned, about 30 seconds to 1minute. Fry for another 2 to 3 minutes or until entire doughnut is deep golden brown and cooked through.
7. Remove doughnuts and let cool on paper towel-lined plates. Repeat previous two steps with remaining batter.
8. Fill a squeeze bottle with jelly and inject a little into each doughnut.
9. Roll each doughnut in confectioners’ sugar. Or shake 3 doughnuts at a time in a paper bag filled with confectioners’ sugar.

***

SUFGANIOT – HANUKKAH JELLY DOUGHNUTS:
INGREDIENTS:

* 2 tbsp or packages dry yeast
* 4 tbsp sugar and sugar for rolling
* 3/4 cup lukewarm milk or water
* 2½ cups all-purpose flour
* 2 egg yolks

* Pinch of salt
* 1 tsp cinnamon
* 1½ tbsp softened butte or margarine, at room temperature
* Vegetable oil for deep frying
* Plum, strawberry, or apricot preserves

DIRECTIONS:

1. Dissolve the yeast and 2 tablespoons sugar in the milk or water. let sit 10 minutes.
2. Sift the flour. Place it on a board and make a well in the center. Add the yeast mixture, the egg yolks, salt, cinnamon, and the remaining sugar. Knead well. Work the butter or margarine and knead until the dough is elastic.
3. Cover and let rise overnight in the refrigerator.
4. Sprinkle flour on the board. Roll the dough out to 1/8 inch. Cut out with a glass into rounds about 2 inches in diameter. Cover and let rise 15 minutes more.
5. With your hand form into a ball. Insert a teaspoon of jam; enclose completely.
6. Pour 2 inches of oil into a heavy pot and heat to 375 degrees F.
7. Drop the doughnuts in the oil, 4-5 at a time, turning when brown. Drain on paper towels.
8. Roll in granulated sugar and serve. you can make a larger Sufganiot if you like. What ever you decide, eat them immediately!

MAKES 24

Recipe: Samosa (vegetarian, dairy) December 6, 2009

Samosa

This recipe has the added advantage of being baked, not fried.

For the Pastry:
2-1/2 cups flour
1/2 tsp. salt
1 cup buttermilk or yogurt
extra flour, as needed

For the Stuffing:
2 large potatoes
1 Tbs. butter or ghee
2 Tbs. freshly grated ginger
1 tsp. mustard seeds
1 tsp. dried coriander
3/4 tsp. salt
1-1/2 cups uncooked green peas
2 Tbs. lemon juice
Cayenne, to taste

For Dough: Place the flour in a medium-sized bowl. Mix in the salt. Mix in the milk or yogurt to make a smooth dough. Add extra flour, as needed, to keep the dough from being sticky. The dough will be quite soft. Knead in bowl for about 5 minutes. Cover tightly and refrigerate till you are ready to assemble the pastries.

Cook and mash the potatoes and set aside. Melt the butter and saute ginger, mustard seeds, coriander and salt over medium heat for about 8 minutes, till ginger is soft. Add this to the mashed potatoes. Cool for at least 15 minutes before filling the pastries.

Assembly: Preheat the oven to 425F. Generously oil a baking sheet. Keep a small container of flour, a fork, a small bowl of water, and a pastry brush close at hand. Flour a clean surface, and, using a rolling pin, roll 1-inch balls of dough into 5-inch circles. Place a bit of filling in the center and fold over, like a turnover. Brush the inside edges of each circle with a little water, and fold the edges together to make a small hem. Crimp the edges firmly with fork. To bake: Place the samosas on the oiled baking sheet. Brush the tops with ghee. Bake 15 minutes at 425F, then reduce heat to 375F and bake 10 minutes more. For maximum crispiness, turn the samosas over when you turn the oven down. Serve hot.

10 Celebrity Vegetarian Recipes For The Holidays: Kate Pierson’s Cosmic Carrot Cake November 24, 2009

Kate Pierson’s Cosmic Carrot Cake
For dessert, why not sample Kate Pierson’s, (founding member of The B-52’s), delicious Cosmic Carrot Cake! This recipe, once again, comes to us from “PETA’s Celebrity Cookbook.” Via Ecorazzi.com

INGREDIENTS
For the cake:
2 cups grated carrots
1½ cups raisins
2 cups water
½ cup vegetable oil
1¼ cups maple syrup
1½ tsp. ground cinnamon
1½ tsp. allspice
½ tsp. ground cloves
1 ½ tsp. salt
3 cups whole wheat flour
1½ tsp. baking powder
¾ cup chopped walnuts

For the frosting:
4 cups powdered sugar
2 (8-oz.) containers plain non-dairy cream cheese, room temperature
½ cup unsalted margarine, room temperature
4 tsp. vanilla extract

Preheat the oven to 300 degrees F. Grease a 10-inch cake pan. Cook the carrots and raisins in the water over medium heat in a big pot, until the raisins are soft, about 7 to 10 minutes, then remove from heat. Add the oil, maple syrup, cinnamon, allspice, cloves and salt; stir and let cool.

In a large bowl, combine flour, baking powder, and walnuts. Add the carrot mixture and stir until combined. Pour the batter into the cake pan and bake for 45 minutes to 1 hour. The cake is done when a knife inserted in the center comes out clean.

In a medium bowl, use an electric mixer to beat all the ingredients for the frosting until smooth and creamy. Spread on cake.

10 Celebrity Vegetarian Recipes for the Holidays: Kevin Nealon’s Chickpea Tacos

Kevin Nealon’s Chickpea Tacos
Via Ecorazzi.com

1 small onion, chopped
1 tablespoon olive oil
1 celery stalk, chopped
1 green bell pepper, seeded and chopped
1 15-ounce can chickpeas, drained
3 – 5 tablespoons salsa
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 dash cayenne pepper, or to taste
8 – 10 taco shells

In large sauté pan, heat oil over medium heat.

Cook onion, celery, and green pepper until softened. Add chickpeas, salsa, cumin, and chili powder. Stir and cook until warmed. Mash chickpeas slightly with a fork for better texture.

Fill shells evenly with mixture from sauté pan. If desired, top with any of the following: chopped tomatoes, shredded soy or rice cheese, low-fat guacamole, shredded lettuce, hot sauce, or salsa.

10 Celebrity Vegetarian Recipes For The Holidays: Emily Deschanel’s Seitan Piccata

Emily Deschanel’s Seitan Piccata
Via Ecorazzi.com

Taken from The Millennium Cookbook – Extraordinary Vegetarian Cuisine

Makes 6 servings

Herb Crust:
1 1/2 cups all-purpose unbleached flour
1/3 cup polenta
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon ground pepper
1 cup soy milk
2 teaspoons Dijon mustard
6 servings (1 1/2 pounds) marinated seitan, cut into medallions
1/4 cup canola oil

Piccata Sauce:
2 teaspoons minced garlic
6 paper-thin lemon slices
1/2 cup fresh lemon juice
2 cups dry white wine (you can use non-alcoholic wine)
1 tablespoon nutritional yeast
1 tablespoon capers, drained
1/2 teaspoon ground pepper
1/2 teaspoon sea salt
1 tablespoon cornstarch or arrowroot, dissolved in 3 tablespoons cold water
Thin lemon slices and minced fresh parsley or chives for garnish

In a shallow bowl, combine all the ingredients for the herb crust. In another shallow bowl, combine the soy milk and mustard. Dredge the seitan with the crust mixture, dip in the soy milk mixture, then dredge again in the crust mixture. Cook the seitan in a dry nonstick pan over medium-high heat until lightly brown, about 2 to 3 minutes per side. Keep warm in low oven.

To make the sauce: Wipe out the pan and place it over medium heat. Add the garlic and toast until lightly browned. Add the lemon slices, the remaining sauce ingredients. Boil until the volume is reduced by almost half. Stir in the cornstarch mixture and cook until thickened. Serve the hot sauce over seitan. Garnish with more lemon slices and parsley.

Vegetarian Thanksgiving Recipes November 15, 2009

I’ve been asked by several friends what I am going to serve for Thanksgiving in lieu of a Turkey. We are fortunate to live in an area where we can buy a stuffed Tofurky roast, which will be the centerpiece of our Thanksgiving table. However some people do not have access to one or prefer using something less turkey-ish for their main course. My suggestion in this case is for you to buy the most beautiful Pumpkin or giant Squash you can find, and make it the centerpiece of your meal. You can stuff it with traditional stuffing and it will look beautiful on your table. Below are several links to different recipes for you to peruse, I hope you’ll find some that fit your needs. There’s even a couple of recipes for home made Tofu Turkeys. Enjoy and Happy Thanksgiving!

Thanksgiving recipes from the NY Times http://bit.ly/1GJFWU

Tofu Pumpkin Pie (Vegan) from Alicia Silverstone’s website: http://bit.ly/3WmGI8

A gazillion links to Vegetarian Thanksgiving recipes from Suite 101

Various Thanksgiving recipes from the Organic Consumers Association

From Vegetarian Times Magazine, a recipe for a Stuffed Tofu Turkey

From About.com Vegetarian, a collection of links for Thanksgiving Recipes, (including a homemade tofu turkey and a TVP and Tofu loaf)

From Epicurious.com, a Pumpkin Stuffed with Vegetable Stew

From NPR.com, menu for a Vegetarian Thanksgiving by Nicole Spiridakis

A slew of Vegetarian Thanksgiving recipes from Vegweb.com

Vegetarian Thanksgiving Menu ideas from Allrecipes.com

A Vegan Thanksgiving menu from VegCooking.com

Recipe: Quick 15-Minute Ma Po Tofu

This recipe comes to us from Passionate Eater , I am so glad to have found a quick recipe for Ma Po Tofu, one of my favorite Chinese dishes.

Quick Vegetarian Ma Po Tofu
2 tsp of vegetable oil
4 cloves of garlic, finely chopped
2 tbsp of ginger, finely minced and with brown skin scraped off with a dull spoon
2 tbsp (heaping) of hot bean paste
1 tsp of soy sauce
2 containers of firm tofu, diced (can use silken, but add it later and do not mix it as vigorously to prevent “breakage”)
1/2 tsp sesame oil
2 medium scallions, green section sliced on a bias and white section roughly chopped

Heat the pan to high heat, and add the oil just until shimmering. Add the garlic, ginger, and white parts of the scallions. Cook until it begins to brown. Add the hot bean paste and soy sauce, and stir briefly. Add the diced tofu, and cook until the flavors seep through the spongy tofu crevices, just a few minutes.

Turn off the heat, drizzle the sesame oil over the tofu, and sprinkle the green parts of scallions on top.

Serve with leafy green vegetables stir-fried with chopped garlic, and that’s what I call a “quick vegetarian” meal!

Today’s Recipe: Patatas a la Importancia (vegetarian) October 17, 2009

Today’s recipe is Patatas a la Importancia (potatoes made the important way – it also sounds odd in Spanish), a traditional Spanish dish which brings potatoes to their rightful place as a main dish and not just a side (potato lover here!) Here is the recipe: http://bit.ly/4BRw4B

La receta de hoy es Patatas a la Importancia, uno de mis platillos favoritos que coloca a mis amadas patatas como plato principal en vez de ser un simple acompañamiento. Aquí la receta: http://bit.ly/2qvLpH