Category Archives: Vegan

Banana Chocolate Bread

Posted on January 18, 2012 by | Leave a comment

Cream together
1/3 cup margarine
3/4 cup brown sugar

then beat in
3 Tbsp soymilk
1 tsp vanilla
1 cup mashed bananas

mix dry ingredients
2 cup flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/4 tsp Cardamom
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp allspice
1/2 cup chopped nuts (optional) (in recent years this as been replaced by a LOT of chocolate chips, which makes the bread different but also very good.)

mix dry stuff with wet stuff

bake in greased pan at 325 or 350 (depending on oven) until done
1 hour+ for loaf pan
30-40 min for muffins

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Posted in Baking, Vegan

Chili

Posted on December 19, 2011 by | Leave a comment

2 cups black beans, dry
2 cups pinto beans, dry
3 red onions
1/4 cup olive oil
3 carrots, small with tops
2 bell peppers, one red, one green
2 zucchini
2 cans (28 oz) diced tomatoes
4 jalapenos
8 oz frozen corn
4 chipolte chilies in adobo sauce + 1 Tablespoon on the adobo sauce
3 Tablespoons chili powder (the one I made, conventional ones will require a bit more)
1 1/2 teaspoons cumin
2 Teaspoons salt Cilantro Salsa

Pressure cook beans, separately since they require different cooking times. Place beans in a large stock pot. Chop onions and cook in olive oil until translucent and slightly browned. Chop carrots, bell peppers, and jalapenos. Add to the beans. Add tomatoes and cooked onions to the beans. Mix and add enough water to keep the beans wet but not drowning (2-3 cups). Start cooking over high heat until starting to boil, then set to simmer. Chop the chipolte chilies and add to the beans with some of the adobo sauce. The add chili powder, cumin and salt. Add zucchini and corn and simmer until the zucchini is soft but not falling apart. Ladle into your bowl and add cilantro and salsa.

Chili Powder:
2 tablespoons toasted ground cumin seeds
2 teas spoons cayenne pepper
5 dried large red fairly mild chilies (the ones we use for thai red curry paste)
1 tablespoon ground oregano
1 tablespoons garlic powder

Note: this is a first pass, I think we should fuck with this some to “punch it up” any thoughts?

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Posted in Mexican, Vegan

Mole Pizza

Posted on June 22, 2011 by | Leave a comment

Mole Pizza
This is so “simple” that I almost feel silly writing it up, but its different enough that I feel like it needs an entry. While I expected this to have a really strong flavor it was actually full of subtle earthy flavors, where if you take small bites the mole sauce acted as an amazing compliment the the exact toppings you get so that all of the flavors could shine on in their own right.

Mole Pizza Side View

Ingredients:

Pizza Dough (Bread Baker’s Apprentice)
~ 2 cups Mole Sauce (The Artful Vegan)
Toppings:
1/2 Onion, caramelized
3/4 Red Bell Peppers, cut into small chunks
1 oz Golden Raisins, soaked in warm water for a few minutes
1/4 cup Pistachios

Make Dough and Mole Sauce as the cook books instruct (They recommend you start the dough at least a full day ahead of time, so um plan for that, but you can make fine pizza dough the same day.) Then role/spin out dough and sauce. For this pizza the sauce is both the “sauce” and “cheese” and thickens up nicely, so use a thicker layer then you would with a tomato sauce. Then Top, Bake, Enjoy (ideally with beer).

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Posted in Pizza, Vegan

Almond Scones

Posted on June 6, 2011 by | Leave a comment

2 cups flour
1 Tablespoon baking powder
1/4 teaspoon salt
1 Tablespoon turbinado sugar
1/2 cup cherries
1/2 cup Earth balance
1/4-1/2 cup almond milk

Mix dry ingredients, cut in margarine, throw in almond paste, mix fairly well, add 1/4th cup of almond milk and mix very well (I used a mixer the idea is there is less flour/gluten and more stuff in the way, so you want to agitate it.). If after being mixed it is too dry then add more almond milk. Then add cherries. Bake at 400-450 until done, about 15 minutes. Notes: I added to much like to start so then added an extra 1/4th cup flour with baking powder and sugar to match turned our really well. Also the scones don’t brown as much with the almonds as the normal recipe so don’t burn them.

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Posted in Baking, Vegan

Drunken Noodles

Posted on June 6, 2011 by | Leave a comment

1 Head of Garlic
6-10 Thai Chillies
2 lb Fresh Wide noodles 3/4 inch…or what ever
1lb tofu cubed
6 green onions (chopped with white part separated from green)
2 bell peppers
Other veggie of Choice (we often use bamboo shoots, bean sprouts, green beans, danielle like broccoli but I don’t think it works that well (and she has a hard on for broccoli))
1.5-2 cups of sauce
1-2 cups Thai basil leafs (two cups if you just throw it in the cup)s

Sauce: we use 1/2 cup soy sauce, 1/2 cup veggie str fry sauce, 1/2 cup Vegetarian Mushroom oyster sauce, 1/4 cup Mae Ploy Sweet Chili sauce. Exactly what you use doesn’t matter that much, but some things to keep in mind. The veggie str fry sauce is very thick because of starch and if you don’t use something like it I would add some starch, the Chili sauce has a lot of sugar and if I don’t use it I add some sugar, because that is just part of what makes them good.

So cut everything up str fry style.
Brown Tofu
Add garlic and chilies for a minute or so
Add noodles, white part of onion, and half of the sauce. If the noodles are not very fresh I add about 1/4 cup of water at this point, the steam makes them come apart.
Once everything comes up to temp leave it site for a couple of minutes so that one side of the noodles can brown. I let this go on for like 5 minutes stirring occasionally.
Add bell peppers, green part of the onions, other veggie, and rest of sauce.
Bring everything up to heat, and then add Basil, and cook until the Bell peppers are where you like them, I like mine fairly Crunchy.
EAT, enjoy.

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Posted in Thai, Vegan

Pineapple Fried Rice

Posted on June 6, 2011 by | Leave a comment

3 cups cold cooked jasmine rice (long grain)
1 large pineapple (3 ¾ to 4 pounds if whole, about 2 cups or 1 20 oz can)
1 ½ T vegetable oil
10 cloves garlic, mashed, crushed and chopped
½ lb tofu
2 T curry powder (see cayenne amount)
1.5 t cayenne (um I just add a shit ton, until the color changes some, and it tastes good… thats right bitch the color changes)
1 red bell pepper, diced
3 scallions, sliced
2 ½ T sugar
2 T light soy sauce

Condiments
1/3 cup roasted peanuts, crushed or finely chopped
¾ cup cilantro with stems, chopped
6 small Thai chilies or 2 serrano chilies, minced

Prepare rice ahead of time and allow to cool. Pan fry the tofu ahead of time and set aside. Prepare all the stir fry ingredients and place next to the stove. Set up a wok over medium high heat, when hot add the oil and coat the pan. When the oil is hot add the garlic and stir fry until golden and aromatic. Add the tofu and stir fry until warm, 15 seconds, then add the pineapple and stir fry for 2 minutes. Add the rice, and stir fry, pressing the rice into the bottom of the wok. Turn the rice, press into the wok, and stir fry for a minute. Add the curry powder, 30 seconds, then bell pepper and scallions for 30 seconds. Add the sugar, 30 seconds, then fish sauce, 30 seconds. Turn off heat. Serve with condiments.

NOTES: So this is the base recipe that I always look at for like the ingredients I need. This is  recipe that I never measure I always do cayenne, curry powder and light soy sauce by taste.

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Posted in Thai, Vegan