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Great Vegan, Earth-Friendly FoodGood Food Store RecipesMajor Categories
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Curry Cashew SpreadYield 1 cup1/2 cup cream cheese 1/2 cup cottage cheese 1/2 to 1 teas. curry powder [to your taste] 1/2 cup chopped cashews Mash the cheeses together. Add the curry powder. Mix in the cashews. Serve with apple or pear slices. |
Pomegranate Avocado Salsa
Yield 1 to 2 cups
depends on avocado size
Seeds of one pomegranate
1/2 cup green onions, fine chopped
2 tbs. jalapeños pepper, fine chopped
1 clove garlic, fine chopped
3 tbs. lime juice
2 avocados, fine chopped
Combine pomegranate seeds, onion, jalapeños pepper
and garlic in a bowl and set aside.
Prepare avocados to fine shop.
Gently fold pomegranate mixture into avocado.
Serve with corn chips or in wraps.
Roasted Red Pepper DipYields 3 cups 1 1/4 cups tofu, drained Blend in food processor till smooth Add; 1/3 cup Vegenaise 4 cloves garlic, crushed 3/4 cup roasted red peppers Blend till smooth. Add; 2 tbs. red wine vinegar 1/2 teas. Tabasco or hot sauce 2 teas. tamari 1/2 teas. basil 1/2 teas. dried marjoram Blend till smooth. Refrigerate for 2 hours. |
Tofu-Miso Spread
1 package Mori NU Tofu firm
4 tbs. sweet yellow miso
2 tsp. Rice wine vinegar
2 cloves garlic, chopped
3 tsp. dill weed
Place tofu in a blender until smooth.
Add remaining ingredients and blend Till smooth.
Great for dip or sandwich spread.
Grapefruit & Roasted Hazelnut Oil
Serves 6
6 grapefruits
10 sage leaves
5 tbs. honey
1 teas. cinnamon
2 tbs. La Tourangelle roasted hazelnut oil
Peal the grapefruit and section while taking care to save the juice.
Combine and stir the juice, honey & cinnamon.
Mix in bowl with grapefruit, add 4 sage leaves, hazelnut oil and chill for 30 minutes before serving.
Top individual servings with sprig or leaf of sage and drizzle more of hazelnut oil.
Soups
Glenn's Leek Soup
2-3 tbs. olive oil
1 medium size leek split in half and rinsed, including most of the green part of leek
1 stalk celery
½ medium size onion
5-6 crimini mushrooms
1 can of black soy beans, rinsed
1 can of kidney beans, rinsed
1 tbs. tamari
1 quart of gluten-free vegetable broth
Slice the vegetables very thin.
In a medium size soup pot, saute the vegetables in the olive oil.
Add the beans,tamari and broth, simmer until veggies are tender.
Serve with your favorite crusty bread.
Peanut Vegetable Soup
Serves 6 to 8
2 tbs. olive oil
¼ cup uncooked brown rice
1 large onion, chopped
2 garlic cloves, chopped
2 cups skinless raw peanuts, chopped into small pieces
2 qt. vegetable broth
3 large potatoes, chopped
4 carrots, chopped
1 cup frozen or fresh peas
In a soup pot; saute rice, onion and garlic in olive oil until onions are soft.
Add peanuts, broth, potatoes and carrots.
Cook for 30 minutes. Add peas and cook 15 minutes.
Pumpkin Soup by Glenn
Serves 4 to 6
2 tbs. olive oil or Earth Balance vegetable spread
1 medium onion. chopped
1 tbs. fresh ginger or 2 tbs. sushi ginger
4 cups vegetable broth
1 teas. salt
1 tbs. tamari
2 cans pumpkin puree, 15 oz size
1/2 cup rice milk
Saute in olive oil the onion and ginger for about 3 to 5 minutes until onions are soft.
Add broth, salt and tamari and bring to a soft boil.
Add pumpkin, stir till smooth. Stir in rice milk.
Heat until warm, do not boil.
Idea; serve with chopped roasted pumpkin seeds sprinkled on top.
Main Course
Veggi-Bean Pie Filling
serves 4-6
Oil for sauté
1 onion, chopped
1 carrot, chopped
3 stalks celery, chopped
Pinch of cayenne pepper
1 tsp. ground cumin
1 tbs. tamari
1/3 cup or more sharp non dairy cheese. [or dairy cheese]
3 cups cooked kidney beans or one 20 or 25 oz. can
1 Cornmeal pie crust
Preheat oven to 350 degrees F. Briefly sauté onion, carrots and celery in oil.
Combine with beans, cayenne pepper, cumin, and tamari sauce.
Adjust seasoning to taste and turn into a cornmeal pie crust.
Bake about 25 minutes.
Remove from oven and sprinkle with cheese, bake 5 more minutes and serve.
Cornmeal Pie Crust
2 cups yellow corn meal
3 tbs. oil
½ tsp. salt
½ to ¾ cup hot seasoned stock (enough to make a stiff batter).
2 tbs. Brewer’s yeast.
Preheat oven to 350 degrees F.
Mix and pat into an oiled deep 9” pie pan or cake dish.
Bake for 10 minutes before filling.
A spicy bean filling complements the protein in cornmeal.
German Style Noodles
3 TO 4 Servings
1 lb. mushrooms sliced
½ cup chopped parsley
2 tbs. Earth Balance or butter.
8 oz. cooked noodles, drained
Sea salt and fresh pepper to taste.
2 tbs. buttered fine breadcrumbs
Preheat oven 375 degrees F. Sauté the mushrooms in Earth Balance 5 minutes.
Season to taste with salt and pepper and parsley.
Arrange noodles and mushrooms in layers in greased six-cup casserole.
Top with breadcrumbs and brown in oven about 10 minutes.
Holiday Veggie Loaf
Serves 6 to 8
Vegetable cooking spray
1 1/2 cups vegetable broth
1 cup soy grits
4 cloves garlic, minced
2/3 cup onion, fine chopped
1 cup whole wheat bread crumbs
1 cup grated carrots
1 1/2 cup grated zucchini or squash
1 1/4 cups frozen corn, thawed
1/4 cup nutritional yeast
2 tbs. Dijon style mustard
2 tbs. tamari
2 tbs. egg replacer w/ 1/2 cup water
1 teas. basil
1 teas. marjoram
1 teas. thyme
Preheat oven 350 degress.
Spray a 9" x 5" loaf pan with the cooking oil.
Put soy grits and broth in a sauce pan and bring to a boil.
Reduce the heat, cover and simmer until all broth is absorbed, 10 to 15 minutes.
Stir occasionally.
Cool the grits enough to handle and place in a large bowl.
Add the ingredients, starting with the garlic through tamari, to the cooked grits. Mix well.
Whisk the egg replacer with the water in a small bowl until foamy.
Blend into the vegetable grit mixture.
Add the herb and blend throughly.
Turn into the prepared loaf pan.
Garnish the top with more of the herbs. Bake for 45 minutes.
Serve plain or with creamy mushroom sauce/gravy.
Pumpkin, Zambian Style Saute
Serves 4 to 6
1 medium size pumpkin, remove seeds, peal and cut into chunks about 1 inch square. [ about 1 ½ cups ]
1 medium size onion
4 medium size tomatoes
2 tabs. olive oil
1/2 cup ground or whole blanched peanuts ginger, grated, to taste. Or try sushi ginger.
The skin of a fresh pumpkin can be easily removed after steaming the pumpkin whole and uncut for about 5 minutes depending on size.
Do not over steam.
Saute all ingredients together in olive oil until tender.
Stir in ½ cup ground peanuts. Cook over medium heat at least 10 more minutes.
Traditionally served over rice.
Quinoa Bean Saute
Stand alone or serve on corn-cheese pancakes
Mix ahead:
2 tbs. Drew’s gluten-free Romano Ceasar marinade/ salad dressing. Or Drew's Shitake Ginger.
2 tbs. tomato paste
1/3 cups cooked quinoa
½ cup cooked kidney beans
½ cup cooked black beans
½ medium onion, thick sliced
½ cup sunflower seed
6 to 8 green olives, sliced
2 tbs. olive oil
½ cup Vegan Gourmet cheddar cheese alternative for topping.
Sauté onion in olive oil with raw sunflower seeds.
Add olives & beans, toss and heat through.
Add the Drew’s marinade & tomato paste mixture, & toss.
Lower heat and allow mixture to stand 5 minutes to meld flavors.
Add precooked quinoa and cover for 2 to 3 minutes.
Stove Top Casserole
Serves 3-4
1/2 package Lightlife Gimmy Lean, sausage style
2 tbs. olive oil
1 green pepper, chopped
1/2 medium size onion, large chopped
1/2 cup mushrooms, sliced
3 fresh Italian tomatoes, sliced
1 cup rice pasta, uncooked
1 1/2 cups water
Sauté crumbled Gimmy Lean and onion in the olive oil until slightly browned.
Add remaining vegetables and sauté for 2 -3 minutes. Add water and the uncooked pasta.
Toss well, cover and simmer on medium heat about 15 to 20 minutes till pasta is cooked.
Stove Top Casserole GF
Serves 3-42 cups Pacific Vegetable broth, gluten-free
2 cups Soy Add-Ums, low fat, protein
1 large red pepper, sliced
1 medium onion, sliced or slice leek
2 cloves garlic, sliced
1 cup mushrooms, sliced
Short 1/8 teas. star anise powder [to taste]
Place the vegetable broth in skillet on medium heat.
Do not boil. Add the Soy Add-Ums to the warmed broth.
Allow a few minutes for Add-Ums to absorb the the broth.
Remove to a bowl and set aside.
Saute the vegetables in olive oil until soft, add the anise powder to taste.
Toss in the Soy Add-Ums mixture and allow a few minutes to meld flavors.
Side dishes
Cranberry Potatoes
2 cups boiled potatoes, drained
1/4 cup tapioca or rice flour
2 tbs. Earth Balance, non dairy veg. spread
1/2 cup cranberries, fine chopped
3 tbs. powdered sugar, sifted
Blend all ingredients together until smooth.
Drop individual serving size onto an oiled cookie sheet.
Or drop walnut size to serve as a snack for the kids.
Bake at 350 degrees for 10 to 15 minutes, depending on size of the drop.
Beets & Onions
SERVES 4
3 medium beets, cooked
¼ cup onion or scallions, chopped
½ teas. prepared mustard
½ cup sour cream
Freshly ground pepper or Tabasco Sauce to taste
1. Cut beets into thin match-like strips. Add onions.
2. Mix the remaining ingredients and blend into the beets.
Chill and serve.
Gingered Beets
Serves 4
1/3 cup sugar
¾ teas. ground ginger
2 teas. cornstarch
¼ cup cider vinegar
2 ½ cup cooked or canned beets
2 tbs. butter or Earth Balance
1 tbs. chopped parsley
Blend the sugar, ginger, and cornstarch.
Gradually add the vinegar, stirring until smooth.
Cook over medium heat, stirring until thickened.
Add beets and butter. Simmer 10 minutes longer. Stir occasionally.
Serve piping hot, sprinkled with chopped parsley.
Cranberry Ancho Pepper Relish
1 large orange
1 cup whole cranberries
2 teas. fresh ginger, grated
2 teas. fresh cilantro, chopped
2 teas. dried Ancho Peppers, chopped
Maple syrup to taste
Place orange zest, pulp , and cranberries in a food chopper and blend to medium course.
Add grated ginger, cilantro, and ancho pepper.
Do NOT puree. Add Maple syrup to taste, mix well.
Let stand at least 30 minutes before serving.
Refrigerating for 24 or 48 hours brings out the flavors.
The relish takes on more of the ancho heat each day.
If you like mild, serve same day.
Green Beans & Cabbage
Sauté in 2 tbs. olive oil till tender;
½ onion, sliced
1 clove garlic, sliced
1 tbs. dried rosemary leaves, crushed
¼ head of cabbage, sliced into ½ in. strips
Add; 2 cups frozen green beans
2 tbs. water or broth.
Cover and cook over medium heat 10 to 15 minutes until vegetables are tender.
Do not over cook.
Curried Vegetables
Serves 6In a 4 quart sauce pan or skillet, heat:
2 tbs. olive oil
Add and sauté;
2 ½ tbs. ginger root, chopped
2 ½ tbs. garlic, chopped
½ cup onion, chopped
¼ teas. salt
When onions are browned, add;
1 teas. cumin
½ teas. ground turmeric
1/8 to ¼ teas. ground red pepper
Stir in;
3 medium tomatoes, chopped
1 ½ tbs. ground coriander or cilantro
Cook 5 minutes till liquid evaporates
Add; 1 large potato, cubed
¾ cup water
Stir well, bring to a boil.
Cover, turn heat to simmer for about 10 minutes.
Add; 3 cups frozen mixed vegetable or peas and ½ cup water.
Cover and simmer 10 minutes until all vegetables are tender.
Optional; garnish with 1 tbs. chopped cilantro And ½ tbs. garam masala.
Serve over rice, side dish or on flat bread.
Serves 6 In a 4 quart sauce pan or skillet, heat: 2 tbs. olive oil Add and sauté; 2 ½ tbs. ginger root, chopped 2 ½ tbs. garlic, chopped ½ cup onion, chopped ¼ teas. salt When onions are browned, add; 1 teas. cumin ½ teas. ground turmeric 1/8 to ¼ teas. ground red pepper Stir in; 3 medium tomatoes, chopped 1 ½ tbs. ground coriander or cilantro Cook 5 minutes till liquid evaporates Add; 1 large potato, cubed ¾ cup water Stir well, bring to a boil. Cover, turn heat to simmer for about 10 minutes. Add; 3 cups frozen mixed vegetable or peas and ½ cup water. Cover and simmer 10 minutes until all vegetables are tender. Optional; garnish with 1 tbs. chopped cilantro And ½ tbs. garam masala. Serve over rice, side dish or on flat bread.
Sauces & Gravies
Creamy Mushroom Sauce/Gravy
Yields 3 cups
1 # mushrooms fresh or frozen, sliced, drained
3 tbs. soy or olive oil
3 cups soymilk
thickener; choice 1/4 cup arrow root, three bean flour mix
2 tbs. nutritional yeast
1 tbs. chives
1 tbs. tamari
2 tsp. onion powder
1 clove garlic, fine chopped
1/8 tsp. black pepper, fresh ground
Saute mushrooms and garlic in 1 tbs. of oil.
Remove mushrooms and garlic from pan and set aside.
Add the remaining oil to saute pan, add the thickener mix and nutritional yeast.
Stir and let bubble on low heat about one minute.
Stir in soymilk and remaining ingredients.
Stir constantly until smooth and thickened.
Add sauted mushroom and garlic.
Allow flavors to meld for a few minutes.
Serve over rice, pasta or Holiday Veggie Loaf.
Bread & Crackers
Chebe Bread
Yields 9 oz of dough
Pre heat oven 375 degrees
¾ cup dry Chebe mix, sifted
1 tbs. oil
1 egg
2 oz. shredded cheese choice
[parm, cheddar, romano, etc]
Blend above ingredients with spoon or bread mixer.
Slowly add 3 tbl. water while mixing.
Knead dough with hands until well blended and very smooth.
[ Add water if too dry or Chebe is too sticky. ]
Roll into 10 sticks or balls no larger than 1.5’ diameter.
Bake on a non greased pan for 25 min. at 350 or till lighty brown.
Check center of one ball for doneness.
Hints: When baked the ball style will form an open center perfect for a filling.
Formed dough can be frozen up to 30 days before baking.
Walnut Cranberry Tea Bread
Yields 12 servings
Coat a 9"x 5" loaf pan with cooking spray. Preheat oven to 350 degrees.
2/3 C soymilk lite
1 tbs. lemon juice
2 cups whole wheat flour
1/4 cup yellow cornmeal
1/4 cup soy flour
1 teas. baking powder
1 teas. baking soda
1/4 teas. salt
1 teas. cinnamon
1/2 cup unsweetened applesauce
1 1/4 cups organic sugar
1 tbs. egg replacer
1/4 cup water
1 teas. vanilla
1/4 cup fine chopped walnuts
1/4 cup soy grits
1 cup fresh or frozen cranberries
Place the soymilk in a small measuring cup add the lemon juice, let stand.
Mix ingredients flour through cinnamon in a bowl and set aside.
Cream the applesauce and sugar in a large bowl.
Whisk the egg replacer and water in a small bowl till frothy.
Add the egg replacer and vanilla to the applesauce mixture, mix well.
Fold the dry ingredients into the applesauce mixture alternating with the soymilk.
Mix the walnut pieces with the soy grits, fold it into the batter along with the cranberries.
Do not over mix.
Bake 55 minute or until a toothpick test comes out clean.
Snacks
Chocolate Pumpkin Brownies
Yield: 30 brownies
cooking spray or oil
1 cup soymilk
2 tbs. lemon juice
2 ½ cups unbleached organic flour
½ cups organic oat bran
1 teas. baking powder
½ teas. salt
1 teas. cinnamon
¼ teas. ground nutmeg
1/8 teas. ground cloves
2 cups Sucanat or brown sugar
1 ¼ cups Mori-Nu silken tofu, extra firm & drained
2/3 cup prune puree or prune puree baby food
2/3 cup canned pumpkin
2 teas. vanilla extract
¼ cup boiling water
¼ cup cocoa powder
1 tbs. Liquid Fruitsource or honey
Preheat oven to 350 degrees.
Spray a 9” x 13” glass baking dish with oil.
Combine soymilk and lemon juice in a glass measuring cup and set aside.
Combine the next 8 ingredients in a large bowl and mix well.
Put silken tofu into a food processor and blend smooth.
Next, add the prune puree and pumpkin to the tofu and blend, add the soymilk and 1 teas. of the vanilla, blend until smooth.
Next step, fold the tofu mixture into the dry mixture.
Measure 1 ½ cups of the mixture and place in a separate bowl.
Whisk the cocoa into the boiling water.
Whisk remaining 1 teas. of vanilla and Fruitsource into the cocoa mixture.
Fold the cocoa mixture into the 1 ½ cups of the tofu mixture.
Next, spread the non-cocoa, pumpkin batter into the baking dish.
Spoon dollops of the cocoa batter on top of the pumpkin batter in an alternating pattern of cocoa and pumpkin colors.
Run a table knife through the batters to create a swirled pattern.
Bake 30 minutes.
Date Apricot Snack
Yields 1 cup stuffing cream
Dates or figs
One 8 oz, container of Vegan low fat sour cream
1 teas. grated lemon peel
2 tbs. fruit sweetened apricot jam
Blend the sour cream, lemon peel and apricot jam.
Split the dates open part way and stuff with the mixture.
Refrigerate until ready to serve.
Desserts
Pumkin Soy Custard
1 –1 lb. can pumpkin
1 ½ boxs Mori-Nu lite tofu extra firm
2 cups soy milk
1 ½ cups brown sugar
¼ cup sorgum or molasses
6 tbsp. cornstarch
2 tsp. cinnamon
1 tsp. ginger
½ tsp. nutmeg
½ tsp. salt
Preheat the oven to 350.
Drain the tofu.
Blend the ingredients together in a food processor.
Pour into 10 inch baking dish.
Bake for about one hour or till set.
This can be baked in individual custard dishes.
Also, will fill a 9” pie crust.
Almond Treats
Yields about 3 dozen 1" cookies
Preheat oven to 350 degrees.
1 1/2 cups almonds, ground into meal
3 egg whites
1/4 cup three bean flour, gluten free
1/4 cup honey
1/2 teas. vanilla extract
1/4 teas. almond extract
Short teas. nutmeg
Blend the almond meal into the egg whites, honey and the extracts.
Drop onto an oiled and rice floured cookie sheet.
Sprinkle with the nutmeg and bake about 8 to 10 minutes.
The cookie should be firm but still pale in color.
When removed from oven, carefully loosen cookies from baking sheet
and let cool till cookies set firm before transferring.
Bananas & Pecans
Serves 6
4 or 5 bananas, sliced medium thick
1 cup pecans, chopped
1/3 cup molasses
1 tbs. Earth Balance spread
Place half the peeled and sliced bananas into a well oiled 1 quart baking dish.
Sprinkle the pecans over the bananas.
Layer the rest of the bananas and top with the molasses.
Spread chunks Earth Balance on top.
Broil for about 10 minutes until bananas begin to brown.
Beverages
Pomegranate Punch
1 jar pomegranate juice
1 cup frozen concentrated orange juice
or pineapple juice
1/2 cup sugar or equivalents stevia
1 cup water
1 quart ginger ale
Chilled juice and ginger ale and combine.
Dissolve sugar in the water and add to the combined juices.
Add more sugar to taste if needed.
Refrigerate. Before serving add the ginger ale.
Condiments
Others
Sandwiches
Chick Pea Bean Dip
1/2 cup Vegenaise organic
One 16 oz. Can garbanzo beans, drained
1/4 tsp. salt
2 tbsp. fresh or dried parsley
4 tsp. fresh lemon juice
2 green onions, using about 5 inches
Combine all ingredients in a food processor till blended and smooth.
If too dry a 1 extra tbsp. Vegenaise.
Serve as dip or stuffed in pita bread with favorite extras.
Deviled Tempeh Spread
8 OZ. Tempeh
1 tbsp. ketchup
1 tbsp. miso
1 tsp. Onion, powder or chopped
1/2 tsp garlic powder
1/2 tsp. sage
1/2 thyme
1/8 tsp. cracked pepper
Steam the tempeh 20 minutes.
Blend all the ingredients in a food
processor until smooth and spreadable.
Serve stuffed in pita bread with favorite extras.
ABSTRACT.doc
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