RECIPE OF THE WEEK
April 24, 2010Almost every week we feature a recipe from Earthsave Canada's Vegetarian Manifesto. You can get your very own copy at the EarthSave office for just $12 for members, $14 for non-members. The last week each month, we offer instead a recipe from Rose Vasile.
Nori Rolls
- 2 nori sheets (dried, not roasted or toasted)
- 2 romaine leaves, or other leafy green leaves (dry the leaves)
- 1 avocado (1/4” thin slices)
- 1 celery stalk (cut the full length of each stalk in 4 strips; only 2 of the 4 strips are needed per recipe)
- 1 green onion (finely sliced)
- 1/2 cup carrots (peeled and grated or julienned)
- 1 cup sprouts
- 1/2 cup red pepper (cut in long, thin strips) – optional
Lay nori sheets (shiny side down) on a dry surface. Ingredients are only put on half of nori sheet so they end up in the middle of roll.
Place dried leaves on half of nori sheet. This will help keep nori sheets from getting soggy.
Put half an avocado on each leaf.
Put a celery slice on each sheet, letting celery stick out each end of sheet. Besides being tasty and crunchy, the celery slice will make rolling easier.
Add green onion, then carrots and sprouts. If adding red pepper or sunflower sprouts, let some stick out the ends of sheet.
Roll each sheet very snuggly, starting with half of nori sheet that has ingredients on it. Moisten the end of the sheet with water or lemon so it will stick to form a Nori Roll. Allow closure to dry for a few minutes, then cut in 1” pieces using a sharp knife, or a serrated knife.
Jan 30, 2010
Here's this month's recipe from Raw Rose:
Vancouver Island Dressing
Ingredients:
- 3 medium carrots
- 1 tablespoon raisins
- 2 tablespoons lemon juice
- 3 garlic cloves
- 1 medium tomato
- 1/3 cup fresh parsley
- 1/3 cup fresh dill
- 1/2 teaspoon sea salt
- 2 dashes cayenne
- 1 avocado
In a food processor, process carrots, raisins, lemon juice and garlic until carrots are small bits.
Add rest of ingredients to food processor and process until creamy, but tiny bits of carrots are still visible. Store in the fridge. Makes 2 cups. Vancouver Island Dressing will stay fresh for a few days.
From “Uncooking With RawRose – Your Guide to Raw Foods”
http://www.rawrose.com/
Jan 16, 2010
Almost every week we feature a recipe from Earthsave Canada's Vegetarian Manifesto.
Chocolate Mousse
1 1/2 lb. soft tofu
1/2 lb. bittersweet/dark chocolate chips
2-3 tbsp. soy milk
In a blender, process the 2 packages of tofu until smooth. Pour soy milk into a thick-bottomed pot. Add chocolate and heat slowly over low heat, stirring frequently. When chocolate is fully melted, pour into tofu in blender. Mix until thoroughly blended. Add more soy milk to achieve desired consistency, keeping in mind that the mousse will thicken slightly when cooled. Add flavourings to suite taste (e.g., vanilla, hazelnut, Amaretto, etc.). Chill and serve. Makes enough for 8.
Jan 2, 2010
Mmm Pesto
'Ultra-flavourful and high in fat, so best used sparingly'...
Ingredients:
2-3 cups fresh basil
3/4 cup fresh parsley
1/4 cup pine nuts or chopped walnuts, soaked in water for 30 minutes
3 cloves garlic
1/4 cup olive oil
3 tsp. miso
1 tsp. black pepper
2 tbsp. soy parmesan cheese (optional)
In a blender or food processor, process the nuts to chop them up fine. Add the rest of the ingredients and blend until smooth. Add a small amount of water to the running machine if a thinner consistency is desired.
Special Dessert Recipe from Gourmet Vegan Chef Patricia Ganswind
Chocolate Mousse1 cup pitted dates, soaked in just enough water, filtered
¼ teaspoon stevia
2 avocados
½ cup raw cocoa powder
1 tablespoon hemp seeds
1 tablespoon goji berries
Put all ingredients including the soaking water except the cocoa powder, goji berries and hemp seeds in a food processor or blender and blend until smooth. Add cacao and process until creamy. Spread on the crust. Decorate with hemp seeds and goji berries. Will keep covered in the refridgerator for 5 days.
This Month's Raw Recipe from Rose Vasile
May 30, 2009
Almost every week we feature a recipe from Earthsave Canada's Vegetarian Manifesto. You can get your very own copy at the Earthsave office for just $12 for members, $14 for non-members. The last week each month, we offer instead a recipe from Rose VasileNot Egg Salad
This yummy, chicken-friendly alternative to egg salads, is made with raw vegan ingredients.Quantity: 3 1/2 cups
Ingredients:
- 1 cup cashews
- 1/2 cup water
- 1 tablespoon apple cider vinegar
- 2 teaspoons agave nectar
- 1 1/2 teaspoons dried oregano
- 1 1/4 teaspoons sea salt
- 1/2 teaspoon turmeric
- 1/2 teaspoon mustard powder
- dash cayenne
- 1 medium zucchini (grated, then chopped a bit = 2 cups)
- 2 cups cabbage (finely grated)
- 1 stalk celery (finely diced = 1/2 cup)
- 3 tablespoons fresh parsley (minced)
- 1 green onion (finely chopped)
Blend all ingredients from cashews to cayenne until smooth.
Put remaining ingredients in a bowl and add cashew dressing. Combine well.
This Week's Recipe from Earthsave's Vegetarian Manifesto
May 8, 2009
Tofu Mayonaise
'This recipe is great, but in its own way. Don't expect it to replicate Mayonnaise exactly'...1 cup soft or medium tofu
1/4 cup canola or olive oil
2 tbsp. apple cider vinegar or lemon juice
1 tsp. Dijon mustard
1 tsp. onion powder
1/2 tsp. salt
1 tsp. sugar (optional)
White pepper to taste (optional)
Combine all ingredients in blender or food processor until smooth. Makes about 1 1/2 cups. Note: This mayonnaise can also be used as an egg replacement in some recipes..
This Month's Raw Recipe from Rose Vasile
February 28, 2009
Better Than Mayo
Better Than Mayo is great spread on crackers or sliced veggies, or used as a dip or salad dressing.Quantity: 1 3/4 cups
Ingredients:
- 1 1/2 cups raw cashews
- 3/4 cup water
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon Italian spices
- 1/2 teaspoon sea salt
- dash of cayenne
Blend all ingredients until smooth. The mixture will thicken within a few minutes. Store in the fridge. It will stay fresh for a week, but is so tasty you'll probably eat it before the end of the week.
From “Uncooking With RawRose – Your Guide to Raw Foods”
by Rose Vasile (www.rawrose.com)
This Month's Raw Recipe from Rose Vasile
January 31, 2009
Vancouver Island Dressing
Ingredients:- 3 medium carrots
- 1 tablespoon raisins
- 2 tablespoons lemon juice
- 3 garlic cloves
- 1 medium tomato
- 1/3 cup fresh parsley
- 1/3 cup fresh dill
- 1/2 teaspoon sea salt
- 2 dashes cayenne
- 1 avocado
In a food processor, process carrots, raisins, lemon juice and garlic until carrots are small bits.
Add rest of ingredients to food processor and process until creamy, but tiny bits of carrots are still visible. Store in the fridge. Makes 2 cups. Vancouver Island Dressing will stay fresh for a few days.
From “Uncooking With RawRose – Your Guide to Raw Foods”
by Rose Vasile (www.rawrose.com)
This Month's Raw Recipe from Rose Vasile
December 27, 2008
Banana Lemon Pie
This dessert is very easy to prepare, is tasty and is very popular in my classes.Extra Prep Time: None
Quantity: 9” x 9” pan = 9 slices (3" x 3")
Ingredients:
3 cups pecans or walnuts (unsoaked)
1 1/2 cups raisins (unsoaked)
4 medium bananas
juice and zest from 1 1/2 medium lemons
poppy seeds, berries, slices of colourful fruit, flowers or sprigs of mint (optional)
Process nuts in food processor.
Add raisins to the nuts in food processor and process them until the mixture starts to clump together. Press the mixture into a 9"x9" pan.
Grate the lemon zest on top of the nut/raisin crust. Juice lemons into a bowl. Slice bananas into the lemon juice; stir gently to coat the bananas with juice. Spread banana slices/lemon juice on the crust.
Optional: Decorate with poppy seeds, berries, slices of colourful fruit, flowers or sprigs of mint.
From “Uncooking With RawRose – Your Guide to Raw Foods”
by Rose Vasile (www.rawrose.com)
This Week's Recipe from Earthsave's Vegetarian Manifesto
December 6, 2008
Baba Ghanoush
2 large eggplants, cut in half lengthwise1/4 cup lemon juice
3 tbsp. mixed herbs (e.g. parsley, mint, basil, lemon balm)
Salt to taste
1 tsp. cumin
1-2 tbsp. olive oil
2 cloves garlic, crushed
1/4 tsp. black pepper
Place the eggplant face down on a lightly oiled baking pan. Preheat the oven to 500oF, and bake the eggplant for about 20 minutes. At this point, turn the broiler on and broil the eggplant beneath the heat until the skin crackles when touched and the flesh is tender. Let cool slightly.
Meanwhile, combine all other ingredients in a bowl. When eggplant is cool, peel off the black skin and chop up the soft flesh. Mix in the other ingredients and mash it all together by hand or in a blender or food processor. Makes 4-6 servings.
This Month's Raw Recipe from Rose Vasile
November 29, 2008
Truffles
Truffles taste so decadent, yet are easy to make.Extra Prep Time: None
Quantity: 15 truffles (1” balls) or 24 smaller truffles (3/4 “ balls)
Ingredients:
- 1 cup pecans (not soaked)
- 1/2 cup dates (measure after removing pits)
- 1/4 teaspoon sea salt
- 4 tablespoons raw carob powder, plus 1 tablespoon for coating
(or use half raw carob powder and half raw cacao powder)
- 1 tablespoon shredded coconut (unsweetened)
Process pecans in food processor. Set aside one tablespoon of the processed pecans in a small bowl for coating some truffles.
Add dates, salt, carob/cacao to the pecans in food processor. Process until mixture is smooth and able to clump together when squeezed.
Put the remaining tablespoon of carob/cacao in a small bowl. Put the shredded coconut in another small bowl.
Roll the processed mixture into balls. Coat some of the balls in the processed pecans, others in the carob/cacao and the rest in shredded coconut. For the balls that are coated with processed pecans, sometimes I like to roll them in carob/cacao after their pecan coating. Store in the fridge for several weeks or in the freezer for a month.
From “Uncooking With RawRose – Your Guide to Raw Foods”
by Rose Vasile (www.rawrose.com)
This Month's Raw Recipe from Rose Vasile
October 25, 2008
Oatmeal
A bowl of Oatmeal in the morning (or anytime) is tasty and will keep you satisfied for several hours.Extra Prep Time: Can be made without presoaking, but consistency is smoother if soaked for eight to twelve hours.
Quantity: 1 1/2 cups (for one hungry person)
Ingredients:
- 1/2 cup steel-cut oats
- 1 1/2 tablespoons raisins
- 1 teaspoon cinnamon, plus a sprinkle as a garnish when serving
- 3/4 cup water
- apple or pear, chopped but not peeled or cored
- banana and/or berries, fruit slices such as peach, nectarine, plum
(optional) Soak oats, raisins and cinnamon in the water for eight to twelve hours in a covered bowl (or in the blender) left on the counter.
Blend the soaked ingredients and the apple or pear.
Serve in a bowl. Sprinkle with a bit of cinnamon. Yummy with banana slices, berries and/or fruit slices on top.
From “Uncooking With RawRose – Your Guide to Raw Foods”
by Rose Vasile (www.rawrose.com)
This Week's Recipe from Earthsave's Vegetarian Manifesto
October 4, 2008
Down Home Gravy
1/2 cup or more nutritional yeast1/4 cup whole wheat pastry flour
2 tbsp. olive oil or canola oil
1 1/2 cups water
1/2 tsp. onion granules or powder
1 1/2 tsp. mustard powder
1-2 tbsp. tamari or soy sauce
Pepper to taste
Combine the nutritional yeast and flour in a dry skillet and cook until slightly toasted. Add the oil, then slowly add the water, whisking all along until the gravy is smooth and thick. Stir in the remaining ingredients and serve hot. Makes 2 cups.
Raw Recipe from Rose Vasile
Raw Rose is speaking at Taste of Health this weekend.September 27, 2008
Cinnamon Energy Balls
Energy balls are ideal food to take on hikes or travelling.Extra Prep Time: None
Quantity: 18 balls (1 1/4 inches)
Ingredients:
- 1 cup sunflower seeds (not soaked)
- 1/4 cup pumpkin seeds (not soaked)
- 1/4 cup sesame seeds (not soaked)
- 2 teaspoons cinnamon
- 2 teaspoons fresh ginger (chopped)
- 3/4 cup raisins
- 1 tablespoon lemon juice
1)In a food processor, process sunflower seeds, pumpkin seeds, sesame seeds, cinnamon and ginger until seeds are fine. Put 2 tablespoons of processed mixture in a small bowl to coat balls.
2)Add raisins and lemon juice to the mixture in the food processor. Process until raisins are small and mixture starts to clump together.
3)Squeeze and roll into 1 1/4" balls. Coat with some of the seed mixture set aside in the first step.
4)Store in the fridge for maximum freshness. Energy balls keep well for weeks.
This Month's Raw Recipe from Rose Vasile
September 6, 2008
Can't Beet that Salad
This is one of my favourite salads and it’s so easy to make.Extra Prep Time: None
Quantity: 1 3/4 cups
Ingredients:
- 2 medium beets (peeled and grated)
- 1 1/2 tablespoons apple cider vinegar
- 1/8 teaspoon sea salt
- 1 avocado (cut in 1/2" to 3/4" pieces)
1) Combine beets, vinegar and salt in a bowl.
2) Gently stir avocado pieces into beet mixture.
August 2, 2008
Fatouche Salad
1 bunch fresh parsley, minced (1 1/2 – 2 cups)1 cup fresh mint, minced
1/2 head romaine lettuce, cut into strips
1 English cucumber, diced
2 pieces of pita bread
4 tbsp. regular olive oil
3 tbsp. sumac spice
Sumac spice can be found at Middle Eastern food shops and in some other specialty shops.
Wash and dry the fresh ingredients. Put parsley, mint, lettuce and cucumber in large bowl.
Cut or tear the pita around their edges and peel apart so that you have 4 circles. Toast these in oven until golden brown and crisp. Crumble these into the other ingredients.
Add the oil and mix well to coat everything. Finally, sprinkle sumac spice on salad and mix to distribute. Serves 4.
July 26, 2008
Hummus
Hummus is great on crackers, or as a dip for veggies such as broccoli, carrots, cauliflower, celery, cucumbers, jicima, mushrooms, radishes, red peppers, romaine leaves, tomatoes, or zucchini. It’s also nice served as a RawWrap—just put some on a lettuce leaf with a tomato slice and sprouts.Extra Prep Time: - Soak sunflower seeds for four to eight hours
Quantity: 2 1/2 cups
Ingredients:
- 1/2 cup sunflower seeds (to soak)
- 1 medium zucchini (= approximately 2 cups) cut in 1” chunks
- 3 tablespoons olive oil
- 4 tablespoons lemon and/or lime juice
- 3 cloves garlic
- 1 teaspoon sea salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon curry
- 4 tablespoons sesame seeds (to grind), or 4 tablespoons raw tahini
Soak sunflower seeds for four to eight hours, then drain and rinse.
In a food processor, process sunflower seeds and all ingredients, except sesame seeds or tahini, until smooth. Add sesame seeds (ground in a coffee grinder), or tahini, and process until combined. Will keep for several days, if refrigerated.
From “Uncooking With RawRose – Your Guide to Raw Foods”
by Rose Vasile (www.rawrose.com)
Past Recipes
July 21, 2007
Crunchy Munchy MIx
Here’s an easy snack idea that keeps forever. Just mix it all together in a bag and there you are. Makes about 3 cups.
3/4 cup pumpkin seeds1/2 cup pecans or walnuts
1/2 cup dried apricots, chopped
1 cup granola or krispy rice
1/2 cup other dried fruit (raisins, apples, pears, etc.)
July 14, 2007
Tomato Bruschetta
2-3 tomatoes, chopped1 red onion, diced
1 clove garlic, minced
2-3 tbsp. salad oil
Fresh or dried basil and/or parsley
2 tbsp. of your favourite vinegar
1/2 tsp. sea salt
Sliced Italian bread, toasted
Put everything (except bread) into a salad bowl and toss. Mix up and let sit for an hour to allow the blendage of flavours. Serve on bread. Makes about 2 cups.
July 7, 2007
Chapatis
A popular unleavened bread from India. They go well with many dishes, especially dips and spreads.1 1/2 cup whole wheat flour
1/2 tsp. salt
2 tbsp. oil
1/2 - 3/4 cup cold water
Mix flour, salt and oil together well in a bowl. Add enough water to make soft dough. Knead. Divide misture into 8 portions and roll each one on a bloured surface into thin rounds. Bake a few minutes on each side on a hot, lightly oiled frying pan. Serve. Makes 8 5-6 inch chapatis.
June 30, 2007
Potato Pancakes
2 medium potatoes, grated1 carrot, grated (optional)
1/4 cup flour (omit if potatoes are old)
1 tsp. paprika
1 clove garlic, crushed
1 tbsp. cooking oil
Salt and pepper to taste
Mix all the ingredients together, except the oil. Heat the oil over medium heat in a frying pan. Take a scoop of the potato mixture and shape it into a pancake with your hands. Fry on one side then flip (the pancake, not you). Serve with non-dairy sour cream, a favourite relish, salsa, or a salad. Serves 4.
June 16, 2007
Colcannon
This traditional Irish dish is simple and yummy, but also devoid of too much spice, as is standard in that part of the world. You might wonder where Irish people found coconuts. Perhaps a swallow gripped one by the husk and flew it to Ireland. Who can say?
8 cups water4 medium potatoes, cut into 1/2 inch cubes
2 leeks, coined or diced (use entire leek)
2 cups shredded cabbage (optional)
3/4-1 cup coconut milk
2 tbsp. olive oil
Salt and pepper to taste
Boil water in large pot and add potatoes, leeks and cabbage. Boil until the potato is tender, about 20 minutes. Drain the water, add the rest of the ingredients and mash it up into a creamy, rich side dish. Makes 4-6 servings.
June 2, 2007
Chocolate Macaroon Candies
1/3 cup vegetable oil margarine2 cups dry sweetener
1/2 cup cocoa
1/2 cup soy milk
3 cups rolled oats
1 tsp. vanilla
1 cup shredded coconut
Melt margarine, sugar, cocoa and milk in heavy pan. Cook for five minutes. Remove from heat and add oats, vanilla and coconut. Mix well to coat everything. Form into small balls and drop on waxed paper or just on a pan. Cool in fridge. It's just that easy! Makes about 20 candies.
May 19, 2007
Tofu Fingers
1 lb. firm tofu, cut into fingers (about 12 in total)2 tbsp. soy sauce
1/3 cup or more nutritional yeast
2 tsp. seasoning mix (Spike brand recommended) or 2 tsp. of spice mixture (any of chili powder, cumin, turmeric, paprika, onion powder, garlic powder)
Preheat oven to 350oC. You may want to sop up any excess moisture from the tofu by placing them on one half of a clean drying towel, folding over the other half, and pressing.
Pour soy sauce into a wide-bottom bowl. Mix yeast and seasonings together on a plate or in another wide bowl. Take one stick, dip in soy sauce and rub it around in the yeast mixture to attain a good coating. Place on baking sheet. Repeat for each finger. When they're all coated, stick the sheet in the oven for about 20 minutes, flipping the fingers once. Enjoy this crispy treat while still warm and tender.
May 12, 2007
Avocado Mango Salad
This simple offering is abounding with colour.3 ripe avocados, flesh cut into blocks
1 ripe mango, flesh cut into chunks
3-4 green onions, sliced
1 red or yellow bell pepper, seeded and thinly sliced
1 tbsp. toasted sesame seeds (optional)
Add the dressing of your choice.
Cut all the salad ingredients, except sesame seeds, into a large bowl. Pour dressing over top and stir just enough to coat all pieces with dressing. Let salad sit for 20 minutes before serving. Sprinkle with sesame seeds, if desired, and serve. Serves 6.
May 5, 2007
Spicy Corn Bread
5 tbsp. olive oil1 medium red bell pepper, seeded and finely chopped
1 fresh hot chile pepper, seeded and minced or 2 tsp. dry red chile peppers
1 cup soy milk
2 tbsp. lemon juice
1 1/4 cups whole wheat pastry flour
3/4 cup yellow ground cornmeal
1 tbsp. baking powder
1 tsp. baking soda
1 tsp. salt
3/4 cup kernel corn -- from the cob, canned, or frozen (thawed)
Preheat oven to 350oF. Lightly oil an 8 by 8 inch baking pan with olive oil and dust with cornmeal, shaking out the excess.
Heat 1 tbsp. of the olive oil in a frying pan over medium heat. Add the bell pepper and chile pepper and cook, stirring, for about 5 minutes or until tender. Remove the pan and let cool.
Put the soy milk, remaining olive oil and the lemon juice into a small bowl and stir together.
Whisk the flour, cornmeal, baking powder, baking soda and salt together in a large bowl until combined. Add the soy milk mixture and combine just until mixed. You don't want to overmix the batter. Fold in the peppers and corn. Spread the batter evenly in the prepared pan. Bake the bread until an inserted toothpick comes out clean, about 20 to 25 minutes. Cool the bread for 5 minutes. Cut into squares and serve warm.
April 21, 2007
All-Star Salsa
4 medium ripe tomatoes1 small onion
1 jalapeno pepper
1/4 cup fresh cilantro
1 clove garlic, minced
2-3 tsp. cumin
1/4 bottle of beer
Juice from 1/2 a lime
2 tbsp. olive oil (optional)
Chop tomatoes, onion, coriander and jalapeno pepper into your preferred chuck size. If you prefer a smoother salsa, put into food processor or blender, bit by bit, until almost liquefied. Add the remainder of ingredients and stir well to mix. Let sit for at least an hour before serving. Makes 3 cups.
April 7, 2007
Raspberry Yogurt
This substitute for the traditional cow product is a light and lovely morning treat from the light and lovely Penny Smith. Medium-firm tofu gives a slightly stiffer consistency than silken which contains more water. Try substituting raspberries with peaches, blueberries, bananas, mangos or whatever moves you.
1 11/4 lb. pkg. frozen or fresh raspberries1 14 oz. pkg . medium-firm tofu
3 tbsp. Sweetener (cane sugar or maple syrup recommended)
Defrost raspberries and thoroughly drain, reserving the liquid (because it’s just so darn yummy). In a blender or bowl, mix the raspberries, tofu, and sweetener until very smooth. Add 2 tbsp. of the raspberry juice if the mix seems too thick. Cover and refrigerate overnight. Serve decorated with whole berries. Sliced kiwi or green grapes. Makes 6-8 servings.
March 31, 2007
Chocolate Mousse
1 1/2 lb. soft tofu1/2 lb. bittersweet/dark chocolate chips
2-3 tbsp. soy milk
In a blender, process the 2 packages of tofu until smooth. Pour soy milk into a thick-bottomed pot. Add chocolate and heat slowly over low heat, stirring frequently. When chocolate is fully melted, pour into tofu in blender. Mix until thoroughly blended. Add more soy milk to achieve desired consistency, keeping in mind that the mousse will thicken slightly when cooled. Add flavourings to suite taste (e.g., vanilla, hazelnut, Amaretto, etc.). Chill and serve. Makes enough for 8.
March 17, 2007
Roasted Vegetable Medley
2-3 medium potatoes, cubed1/4-1/2 rutabaga, cubed
2-4 medium carrots or parsnips, chopped
1 yam, cubed
8-10 mushrooms, whole
1/2 lb. medium or firm tofu, cubed (optional)
1 whole head of garlic
2-3 tbsp. olive oil
1 tsp. brown sugar or maple syrup
1 tsp. soy sauce or water
Grated lemon rind (optional)
1-2 tsp. fennel pods, ground
1 tsp. dried rosemary
Seasoning salt or plain salt to taste
Pepper to taste
Preheat oven to 350 degrees F. Use some of the oil to lightly grease a cookie sheet or baking pan, and throw the vegetables and tofu on top. Mix the oil, sugar, soy sauce, lemon rind, garlic and spices. Drizzle over everything and mix it all around to coat. Place on the baking sheet/pan and cook for 40-60 minutes, stirring occasionally. Remove when potatoes are easily pierced with a fork. Serves 4.
March 10, 2007
Ginger Bread
1 cup raisins1 cup chopped dates
3 1/2 cups water
1 tsp. salt
3 1/2 tsp. cinnamon
2 tsp. ground ginger
4 cups flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. nutmeg
Preheat oven to 350 degrees F. In a large pan or pot, bring raisins, dates, water, salt, cinnamon and ginger to a boil. Remove from heat and let cool completely.
In a large bowl, mix the flour, baking soda, baking powder, and nutmeg. Pour this mixture into the wet ingredients and combine. Transfer into a lightly oiled large dish and bake for half an hour or until it appears cooked all the way through. Test with a fork or toothpick. Let cool for at least 15 minutes, cut into squares and serve warm.
March 3, 2007
Indian Paella
2 tbsp. oil2 carrots, sliced
1 cup chopped onion
1 1/2 cups cauliflower, chopped
2 cloves garlic, minced
1/2 cup raisins
1 tbsp. curry powder
1 cup brown rice
1 11/2 tsp. cinnamon
1 tomato, chopped
1/4 tsp. ground cloves
1 cup frozen peas
2 1/2 cups water
In a large saucepan, saute onions and garlic for 3-5 minutes. Add spices and mix well. Add water, carrots, cauliflower, raisins and rice. Bring to a boil. Reduce heat, cover and simmer for 1/2 hour. Add tomato and peas. Cook 10 minutes longer or just until done. Serves 4.
February 17, 2007
Spicy Bean Burgers
1 cup chopped onions4 cloves garlic, minced or pressed
1/2 cup peeled and grated carrots
1 1/2 tsp. chili powder
1 tsp. ground cumin
3 cups cooked pinto or kidney beans (~2 14 oz. cans)
2 tbsp. Dijon mustard
2 tbsp. soy sauce
2 tbsp. ketchup or 1 tbsp. tomato paste
1 1/2 cups rolled oats
Salt and pepper to taste
Saute onions and garlic in water for about 5 minutes until the onions begin to soften. Add carrots, chili powder and cumin. Cook on low heat for 5 minutes. Set aside.
Mash the beans in a large bowl with a potato masher or the back of a spoon, or run through a food processor. Add the mustard, soy sauce, ketchup or tomato paste and the sauteed vegetables. Mix in the oats. Add salt and pepper to taste.
Form the burger mixture into patties. Cook burgers in a non-stick skillet on medium-low heat for 5-8 minutes on each side. Put one on a bun and load it up with whatever comes to mind. Makes 6-8 patties.
February 10, 2007
Black Bean Hummous
2 1/4 cups black beans1/4-1/3 cup tahini
1 tbsp. tamari (soy sauce)
1 tbsp. balsamic vinegar
2 cloves garlic, minced
1 tsp. ground cumin
Pinch of cayenne pepper
Put everything in a blender or food processor. 'Ensmoothify.' Makes 8 servings.
January 27, 2007
Hot and Sour Soup
6 dried mushrooms6 cups vegetarian "chicken" stock
1 tbsp. ginger, grated or minced
1/2 cup babmoo shoots, julienned
1 1/3 cups tofu, diced
3 tbsp. rice vinegar
2 tbsp. soy sauce
1 tbsp. dark sesame oil
1 tsp. chili paste or dried chiles
2 tbsp. corn starch
1/2 tsp. sugar
Soak dried mushrooms in warm water for about 15 minutes or until soft. Drain and cut into thin strips.
In a large saucepan, bring stock to a boil. Add mushrooms and ginger. Cover and simmer for 10 minutes.
Meanwhile, in a small bowl, combine vinegar, soy sauce, oil and chile paste. Stir in cornstarch and sugar until very smooth. Stir into soup, along with bamboo shoots and tofu and bring to a boil. Reduce heat and simmer until thickened, about 5 minutes. Makes 4-6 servings.
January 20, 2007
Scrambled Tofu Surprise
An healthy substitute for eggs on toast.1 small onion, diced
1-2 cloves garlic, minced
1 lb. firm tofu, mashed or grated
1/4 cup water
3 tsp. soy sauce
2 tsp. prepared mustard (optional)
2 tbsp. nutritional yeast
1-2 tbsp. flour
1 1/2 tsp. turmeric
1 tsp. cumin
Salt and pepper to taste
Fry onion and garlic in a small amount of oil over medium-high heat until tender. Add tofu and fry 2 minutes more. Add the wet ingredients, turmeric and cumin. Mix in nutritional yeast and 1 tbsp. flour. Cook for a couple of minutes, stirring periodically. If not all of the water has been absorbed, add more flour. Do so until your desired consistency is achieved. Serves 4.