On day 5 of The Master Cleanse, here’s how I torture myself….

I look for really delicious recipes, and get full of the list of ingredients:

The Speckled Jack-O-Lantern Pumpkin Pudding

Ingredients (use vegan versions):

15 oz can pumpkin
3/4-1 package silken tofu
1 tablespoon pumpkin pie spice or equivalent
1/4 cup sweetener (+or-)
1 teaspoon vanilla
1/2 teaspoon salt (opt.)
mixed nuts or whipped topping equivalent for garnish

Directions:

Place all ingredients in a large mixing bowl, in no particular order, and mix together with electric beaters.  If you’d rather, mix all ingredients in a blender.

The pudding will come out with a bit of a speckled appearance from the tofu and pumpkin, but I assure you this is very tasty.  I made it up about a half in hour ago, and if you can find where improvements need to be made, I’d love to hear them.  Since I had no whipped cream replacement readily on hand, I tossed some mixed nuts on top and it was very good.  I hope you enjoy it too !

Serves: 4-6

Preparation time: 5 minutes

Thanksgiving “Meat” Loaf

Ingredients (use vegan versions):

2 egg replacers
(I use 1 tablespoon arrowroot powder + 1 tablespoon corn starch + 4 tablespoons water)
1 tablespoon soy sauce
1 (12 ounce) box medium-firm silken tofu
1 (1 1/2 ounce) packet vegan dried onion soup mix
3/4 cup walnuts, chopped
1 teaspoon oil
1 1/2 cups onion, chopped
3/4 cup celery, chopped
2 cups mushrooms, chopped (I use portobello mushrooms)
1 1/2 teaspoons basil
1 1/2 teaspoons oregano
1/2 teaspoon sage
1 1/2 cups bread crumbs

Directions:

1. Preheat oven to 350 degrees F. Mix egg replacer, soy sauce, tofu, and onion soup mix together in blender.  Add walnuts and blend until smooth. Grease a loaf pan.

2. Heat oil and saute onion, celery, and mushrooms until onions are transparent. Add basil, oregano, and sage while vegetables are frying.

3. Thoroughly mix blender ingredients, cooked vegetables and bread crumbs together in a large bowl.

4. Press into prepared loaf pan. Bake for 75 minutes.  Let cool slightly. Turn loaf out and slice.

To make it stick together better, try lowering the bread crumbs to 3/4 cup and adding one of the following: 1 extra box tofu, 1 cup instant mashed potato flakes, 1 to 1 1/2 cup(s) cooked brown rice or 1 cup burger-style crumbles. You can also cover the top of loaf with ketchup before baking.

This has become a standard dish at my parents’ house when all sorts of eating habits must be catered to.  Even the most obstinate meat eaters love it.  It is also excellent the next day cold on a sandwich with a bit of mustard.

Vegetarian Stuffing

Ingredients (use vegan versions):

6 cups bread, diced
2 tablespoons margarine
1 medium onion, diced
3 stalks celery, sliced
2 large carrots, peeled and thinly sliced
1/4 teaspoon rosemary
1/4 teaspoon thyme
1/4 teaspoon sage
1/4 cup fresh parsley, chopped
3 tablespoons raisins
1/2 to 3/4 of a red delicious apple, optional
1/4 cup walnuts
1/4 cup pecans
1/2 teaspoon salt, or to taste
1 1/2 cups vegetable stock
pepper, to taste

Directions:

1. Preheat oven to 350 degrees.  Place vegan bread in a 9 x 13 baking pan and place in oven for about 15 minutes, until the vegan bread is well toasted.  Meanwhile, warm the margarine in a saucepan and saute onion, celery and carrots over medium heat until onion is translucent.

2. Remove vegan bread from oven and add onion mixture, herbs, parsley, raisins, optional apple, nuts and salt.  Mix well.  Carefully drizzle the stuffing with vegetable stock and toss gently.

3. Bake, uncovered, for 20-30 minutes. Season with black pepper if desired.

Serves: 6-8

Cashew Alfredo Sauce

Ingredients (use vegan versions):

1/2 cup raw cashews
1 1/2 cups boiling water (best to use starchy pasta-cooking water)
1 teaspoon fresh lemon juice
1-3 garlic cloves, to taste
1 tablespoon olive oil
2 tablespoons nutritional yeast
salt and pepper, to taste

Directions:

1. Place raw cashews (not roasted!) in a food processor and pulse until nuts are very fine. Carefully add in the boiling water; process until smooth.

2. Add the lemon juice, garlic, olive oil and nutritional yeast; process again until smooth.

3. Adjust seasonings with salt and pepper.

It’s in the blending process that the sauce thickens, which is why using starchy water is your best bet, so it takes a while. If it isn’t thickening enough for you, heat it in a saucepan over a low temperature for a few minutes, and that should do the trick.

Serve over cooked pasta. I like some steamed broccoli and red bell peppers added to mine.

Tamale Pie

Ingredients (use vegan versions):

2 small or 1 large carrot, chopped
1/2 teaspoon oregano
1/2 teaspoon cumin seeds, toasted and cracked (or just under 1/2 teaspoon ground cumin)
1/2 teaspoon coriander seeds, toasted and cracked (or under 1/2 teaspoon ground coriander)
1 jalapeno, diced
1 (15 ounce) can black beans, rinsed and drained (or about 1 1/2 cups cooked dried black beans)
12 ounces chunky salsa
2 ounces tempeh, diced, optional
2 cups water
dash salt
1 cup fine yellow corn meal
2 teaspoons chili powder

Directions:

1. Preheat oven to 400 degrees F. Saute carrots in vinegar or whatever you usually use, along with the oregano, cumin, and coriander. Add the jalapeno and the beans, stirring and cooking about 3 min, then add salsa and reduce heat to a simmer.  Brown tempeh, if using.

2. While the bean mixture is simmering, bring water to boil with dash of salt. A little at a time, sprinkle the corn meal into the boiling water, stirring constantly to avoid lumps. Continue sprinkling and stirring until you have a thick porridge resembling grits or cream of wheat. Don’t force all the corn meal into the batter if it looks done with less.

3. Remove cornmeal batter from heat and stir in chili powder. The bean mixture should be just about cooked now. If carrots are tender, remove bean mixture from heat. Spread 1/2 the corn meal mixture into the bottom of a large loaf pan or small baking dish.

4. Spread all of the bean mixture (or as much as reaonably fits in your pan) onto the corn batter. Top with remaining 1/2 the batter, kind of like a top and bottom crust. Bake for 30 minutes, or until the top corn meal batter is pretty firmly set.

Garnish, if desired, with fresh tomatoes, cilantro, scallions, hot sauce, etc.

Source of recipe: I made this up night before last, and I’m just finishing the leftovers. It was delicious and simple.

Vegetable Samosas

Ingredients (use vegan versions):

2 1/2 cups flour
1/2 teaspoon salt
1 cup nondairy milk (I use soy)
2 small potatoes, peeled and quartered
1 tablespoon olive oil
1 small onion, chopped
1 clove garlic, minced
1 tablespoon freshly grated ginger
1 teaspoon curry paste (I use India Chef Korma sauce)
1 teaspoon ground coriander
salt, to taste
1 1/2 cups green peas
2 tablespoons lemon juice

Directions:

1. To make the dough, place flour and salt in food processor with dough blade. Mix. Add milk.  Mix and pulse until dough forms a ball. Add additional flour if needed.

2. Remove dough and knead for 1 minute. Cover dough tightly and refrigerate.  The dough should be pretty soft. To make the filling, boil potatoes until soft. Lightly mash, leaving some chunks. In a pan with a little oil, saute onions, garlic, ginger, korma, coriander, and salt until onions are soft.

3. Add peas and lemon juice about half way through. Combine potatoes and onion/peas mixture. Let cool for at least 15 minutes before filling pastries. Preheat the oven to 425 degrees Fahrenheit. To assemble, make 12 (1″) balls from the dough.

4. Flour hands and rolling pin. Get a small bowl of water and a fork.  On a clean floured surface, one at a time, roll the dough out into a 5 or 6″ circle. Put filling in center of circle. (it really will all fit in the 12 samosas if you do it right.). Use your finger to apply water around the edges of the dough to make it sticky.

5. Pull dough together to make crescent shape. Crimp edges firmly with fork.  Place samosa on cookie sheet and bake 15 minutes at 425 degrees F, turn oven to 375 degrees F, turn over, and bake 10 minutes.  Remove from sheet, place on a plate and let them cool.

Serves: 12, Preparation time: 1 hour

Perfect Falafel

Ingredients (use vegan versions):

2 1/2 cups garbanzo beans, soaked
1 cup onion, chopped
3/4 cup parsley leaves
1 tablespoon coriander seeds
1 tablespoon cumin seeds
3 teaspoons sea salt
2 tablespoons egg replacer (http://vegweb.com/index.php?topic=7678.0)
2 tablespoons whole meal flour
canola oil, as needed for frying

Directions:

1. Put the garbanzos in a blender and mince until you have a fine crumbly texture.Take out the beans and put the onion and parsley into the food processor. Blend until finely minced (but not puree).

2. Slightly roast the coriander and cumin seeds over a low heat in frying pan (just until they start to smell and brown ever so slightly), then grind them.

3. In a big bowl, place the garbanzos and mix in the spices, the onion with the parsley, and then the egg replacer and flour. Let sit for a while to let flavors blend. Preheat oven to 350 degrees F if keeping patties warm.

4. Make small patties and fry in medium-hot canola oil until brown on both sides (turning over a couple of times). Place on paper towels to let them drain.

5. Put them in oven so that they may finish cooking on the inside (just in case).

These little wonders will never break apart during frying because they have the egg replacer and the flour inside which binds everything together nicely. Also, the inclusion of any oil in any falafel mixture will make the water content and the oil to separate the ingredients and cause trouble, so no worries this time!

Makes: around 35 falafel, Preparation time: 1 hour (or so)

Sloppy Steves

Ingredients (use vegan versions):

1 lb firm tofu, frozen overnight, squeezed dry, and crumbled (you can also do this without
freezing, just squeeze dry and crumble)
1 large onion, chopped
1 large red or green pepper, chopped
2 tablespoon nutritional yeast (optional)
2 tablespoon soy sauce or tamari sauce
1.5 cups ketchup
2 tablespoon Dijon mustard
1 tablespoon brown sugar or sucanat or molasses
1 tablespoon vinegar (red or white)
2 tablespoon lemon juice
Your favorite hot sauce to taste
black pepper to taste
buns or bread or rice

Directions:

Crumble tofu into non stick frying pan (or use an oil spray, or a little oil).  Add onion, pepper, and nutritional yeast.  Saute all three until tofu begins to brown (this part takes a while, but you don’t need to brown if you don’t want to).  Add other ingredients, except buns.  Simmer 10 minutes, stirring.

Serve on vegan bread or rice or buns.

Notes: you can add minced or grated carrot, leave out the vegetables, add minced celery, adjust the sweetening, whatever…

Serves: varies

Preparation time: 30 minutes

Yummmmmmmm….10 more days.  Make something and tell me how good it is.  Trust me, you’ll be helping me.
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