Lemon Pepper Chicken and Broccoli over Fettuchini Alfredo

Original recipe: http://www.epicurious.com/recipes/food/views/Chicken-and-Broccoli-Alfredo-533

Seitan and Broccoli:

1/2 c wheat gluten
2T nutritional yeast
1T curry
1T cumin
1t sage
1t thyme

2 heads of broccoli

Mix 1 T braggs in 1c measuring cup, fill up with water and slowly add to wheat gluten mix until doughy. You wont use all of the water (I like to have extra water just in case)

Place seitan in large pot of water, boil and then simmer for 45 minutes. Drain and squeeze out extra water.

cover rimmed baking sheet with 1T olive oil and juice from half of a lemon. rip off pieces of seitan, stretch out to make chicken strip shapes and put on pan. cook at 350 for 15 minutes uncovered, flip seitan, cook for 5 more minutes while getting broccoli ready. add broccoli, 2T black peppercorn, more olive oil and more lemon juice, cover with tin foil and bake for 10 more minutes at 400*

Pasta:
A couple handfuls of fettuchini noodles
A bunch of water!

Boil pasta while making the sauce.

Monterey Jack Alfredo Sauce:

1 package silken tofu
6 cloves garlic
1/2 c nutritional yeast
3T olive oil
1 C cashews
1/2 of a lemon juiced
1T tahini
1t onion powder
1t mustard
1/2 c unflavored soy milk

Blend all ingredients. Heat in sauce pan.

Parmesan:
1/4 c nutritional yeast
1/4 c almonds

Blend

To serve, place pasta on dish, top with chicken and broccoli, pour sauce over, sprinkle with parmesan.

Popcorn Shrimp

1/2 cup whole unsalted cashews, soaked 8 hours (or overnight)
1/3 cup flour
half a sheet of nori, finely chopped (optional)
3/4 tsp salt
large pinch of pepper
large pinch of paprika
1/3 cup water
oil, for deep frying

Heat oil to 180 C / 350F. Drain the soaked cashews.

Mix flour, nori, salt, pepper and paprika in a bowl. Add water and whisk until smooth. Stir in cashews. Drop one at a time (so they don't stick together) into hot oil and fry for 2-3 minutes, or until golden. Drain on paper towels. Serve hot.

Sweet & Sour Pork

This is a vegan version of the Americanized version of Sweet & Sour Pork. If you want a more authentic Chinese version, don't make this one.

For the Sweet & Sour Sauce:
1 440g (15oz.?) can of pineapple rings in juice (NOT syrup!)
1/4 cup rice wine vinegar*
1/4 cup water
3 Tbsp ketchup
3 Tbsp brown sugar
1 clove garlic, crushed
1 tsp grated ginger
1 Tbsp cornstarch or arrowroot

Drain pineapple, reserving juice. Set aside pineapple rings, combine remaining ingredients (including pineapple juice...there should be 1/2-2/3 cup of juice), and simmer or microwave until thickened. You can add some red food coloring if you want that unnaturally bright color you see at restaurants.
*Disclaimer: This sauce is a little more sour than sweet. If you want it sweeter, decrease the vinegar and/or add more sugar to taste.


For the "Pork":
360g (0.75lb) seitan (I used the whole batch of this recipe: http://vegweb.com/index.php?topic=7545.0)
3/4 cup self-raising flour
3/4 cup water
1/2 tsp salt
flour, for coating
oil, for deep frying

Cut seitan into 1-inch chunks. Fill a pan about 3 inches deep with oil and heat to 375 F/185 C (if you happen to have a deep frying thermometer. Otherwise, just guess). Whisk together the self-raising flour, water, and salt. Toss seitan pieces in flour, then dip in batter and fry in batches until golden, about 2-3 mins per batch. Remove with a slotted spoon and drain on paper towels or a wire rack.

For the rest:
the pineapple rings that you set aside while making sauce
1 green bell pepper
2 carrots
Rice, for serving

Roughly chop the pineapple and green pepper and slice the carrots. Stir fry on medium-high until hot but barely cooked. Spoon veggies over rice, top with "pork", and pour sauce over all.

Serves 4-6

Vegan Clam Chowder

scant 3/4 cup diced yellow onion
1/3 cup finely diced celery (about one stalk)
4 slices Yves' Deli-Style "Ham", diced
6 Tbsp Earth Balance margarine
6 Tbsp flour
1/2 tsp powdered sage
1 lb. Dutch creamer potatoes (or any other variety), cubed
4 oz Tofutti cream cheese (1/2 container)
1 1/4 cups unsweetened soymilk
2.5 cups water plus 1.5 packets (12 g) konbu dashi stock seasoning
(or 2.5 cups liquid konbu dashi stock*)
2 cups diced oyster mushrooms
fresh chives, for garnish

In a medium bowl, whisk together the soymilk and cream cheese - there will still be little bits of cream cheese, but it should mostly mix. Set aside.

Sauté the onion and celery in 2 Tbsp of the Earth Balance over medium-low heat until soft and lightly browned. Add the sage and "ham" and sauté until fragrant (about 1 minute). Add the rest of the Earth Balance and flour to make a roux. Once the flour has been lightly toasted, add the water, dashi seasoning, and potatoes, and bring to a boil. Turn down to simmer (and stir often to prevent the flour from burning), until the potatoes are soft, about 10 minutes. Add the soymilk/Tofutti mixture and oyster mushrooms. Return to a boil and then simmer for about 10 more minutes, until the mushrooms are soft and the soup is thick. Add salt to taste, and garnish with chives.

For an even "fishier" flavor, you can add flaked dulse to taste at any point in cooking.

Serves four.

* recipe for home-made dashi stock: http://japanesefood.about.com/od/soup/r/konbudashi.htm If using this, use the same amount of kelp but only 2.5 cups water (not 4 cups as stated) to make a more concentrated broth.

Gyros

Seitan:
1/2 c wheat gluten
2T nutritional yeast
2T oregano
1T lemon pepper
1T cumin
1t sage
1t thyme

1T braggs + water

1T olive oil
juice of 1/2 lemon

Mix all dry ingredients in a bowl, mix wet ingredients in a 1c measuring cup. Slowly pour liquid into dry until doughy. Put seitan in a pot of water, bring to a boil and simmer for 45 minutes. Drain seitan and squeeze out extra water. Rip seitan into long bite sized strips. Bake uncovered in pan with olive oil and lemon juice at 350* for 15 minutes, flip seitan, bake for another 15 minutes.

Tzaziki sauce:

3/4c sour cream, nayonaise or yogurt
1/3c chopped cucumber
as much garlic as you can handle
juice from half of a lemon
salt

French fries:
2 potatoes
canola or vegetable oil

Slice potatoes into french fry form. Fry in oil. Dry on paper towels to take out as much oil as possible.

Sandwich (put together in this order):
Pita bread
French fries
Seitan
Tzaziki sauce
Tomatoes chopped

Beenie Weenies

1 can pinto beans
1 tomato
1/2 onion
1/2 pound Seitan
Basil
olive oil
3 TBSP BBQ sauce
choice of meat seasoning(pork is preferred)

Sautee onion and Seitan in a pan with poultry seasoning and just enough OLIVE OIL TO COVER pan.

wash and drain beans. add to Seitan and turn off heat.

Meanwhile, dice tomato and mix with just enough Olive oil to cover them. add BBQ sauce and more seasoning to taste.

Once tomatoes have gotten mushy, add beans to tomatoes and stir over medium heat until combined.

Chocolate cake (with a vegan twist)

½ cup melted Earth Balance spread

1 cup Florida crystals (or other white sugar)

¼ cup vegan brown sugar

2½ teaspoons vanilla extract

2 cups whole wheat pastry flour

½ cup unsweetened cocoa powder

1½ teaspoons baking soda

1 teaspoon salt

2 cups finely shredded zucchini

½ cup water

Frosting
5 tablespoons Earth Balance
¼ cup vegan powdered sugar
~ 2 teaspoons non-dairy milk
1 teaspoon vanilla
¼ cup cocoa powder

1. Preheat oven to 350 degrees F. Grease and flour a 9x13 inch baking pan.

2. For cake, mix together the melted Earth Balance, sugars and vanilla until well blended. Combine the flour, cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini, and mix in water. Spread evenly into the prepared pan.

3. Bake for 25 to 30 minutes in the preheated oven, until the cake springs back when gently touched.
   

4. For the frosting, cream the Earth Balance and powdered sugar with whisk or mixer. Add the cocoa and vanilla. Whisk in non-dairy milk (a teaspoon at a time) until frosting is desired consistency.

Vegan Clams!

In thinking up my favorite family dish to veganize I found myself torn between two old favorites; my mother's very basic clam dip or my Nana's linguine and clam sauce. To that end I created something versatile enough to be used for both and much much more!

Seitan Clams.
Ingredients
1/2 cup Vital Wheat Gluten
1/4 cup Garbanzo Flour
2 tsp Seaweed - I crumbled half a sheet of toasted nori
1 Tbsp Nutritional Yeast Flakes
1 tsp Garlic powder
1 tsp Onion powder
1 tsp Salt
1/4 tsp Celery Seed
1/4 tsp ground Mustard
1/2 tsp Lemon Pepper - no salt variety is best
2 tsp Malt Vinegar (can use Brown Rice Vinegar as well), separated
1 tsp HP Sauce or vegan Worchestiershire Sauce
2 tsp Lemon Juice
1/8 tsp Maramite
3 cups and 6 Tbsp Water, separated
1 Vegetable Bullion Cube or Watered down stock at a 2:1 ration water to stock

Directions
Bring the 3 cups of water, 1 tsp vinegar and the bullion to a low simmer in a 2 quart pot. Combine the dry ingredients and whisk together. Combine the rest of the wet ingredients and whisk to blend it thoroughly. Mix the small wet mixture into the dry to incorporate well. Kneed for 2-4 minutes. Drop by flattened and pinched pieces into the slowly simmering broth. These should be about the size of your thumbnail and flat. Simmer in the broth for five minutes. Turn off the heat and allow to cool in the broth for 15-30 minutes.

At this point you have a chewy small mouthful vaguely resembling the sea flavor of clams. You can utilize them in a multitude of recipes as noted below!

Mom's Clam Dip
Ingredients
Half a batch of Seitan Clams, minced if desired
1 Tbsp Lemon Juice
2 tsp Garlic Salt
8 oz Tofutti Better than Cream Cheese, softened

Directions
Blend all the ingredients together well, stirring the cream cheese well first then incorporating everything else. Serve with Wheat Thins or Fritos.


Nana's Linguine and Clam Sauce
Ingredients
1 batch Seitan Clams, minced if desired
1 Tbsp Olive Oil
1/2 cup Onion, minced
1/4 cup Garlic, fresh minced
1/4 cup Earth Balance Margarine
1/2 cup Seitan Clams broth liquid
1 tsp Salt
1 tsp Pepper
2 tsp Lemon Juice
8 oz linguine or other pasta of choice
1 -2 cups water

Directions
Make the clams and removed them with a slotted spoon to reserve for later. Ladel out half a cup of the broth and reserve this for later as well. Bring the cool broth up to a boil, adding 1-2 cups of water if needed. Cook the pasta in this watered down broth. Saute the onion in the oil until translucent. Add the garlic and saute a minute more but do not brown! Add the butter, clams and simmer for 5 minutes. Add the broth a bit at a time to make enough sauce to coat the pasta. Once the pasta is cooked move it with a slotted spoon or tongs into the clam pan. Shake and flip to combine the two well. Season with salt, pepper and lemon. Serve hot and garnish with lemon slices.


The best thing about these clams are that they do not have that rubbery or gritty tooth feel. They are lightly chewy with a hint of ocean from the seaweed but mostly just a rich flavor from the broth. You can also fry these rather than simmer them, making them a great appeziter to pop right in your mouth or dunk into tartar sauce. I also envision the ability to make clam chowder, adding these at the very end to make a realistic addition.

Steak Stew

Serves 4-6

Ingredients:
2 tbs. olive oil
12 oz. of your favorite steak strip substitute, chopped into bite-sized pieces
1/2 c. onion, coarsely chopped
8 oz. mushrooms, sliced
1 c. frozen peas
1 c. carrots, cut into 1/4 inch rounds
1 c. celery, cut into 1/4 inch pieces
1.5 c. potatoes, cut into 1/4 inch cubes (I used a mix of red, yukon gold, and russian blue)
8 c. favorite mushroom soup (I used Imagine Organic - 2 boxes)
1 tsp. dried thyme
1/2 tsp. garlic granules
1 tsp. black pepper
1 tsp. dried parsley
salt to taste
optional: for a creamier soup, stir in a few tablespoons of vegan sour cream before serving

Directions:
Heat oil in a large Dutch oven or soup pot until shimmering. When the oil is ready, add the steak strips and onions, cooking until onions begin to brown. Add mushrooms and stir until mushrooms begin to give up liquid. Add remaining ingredients and simmer until potatoes are tender (about 30 minutes). Check seasonings and add 'sour cream', if desired. Serve with a salad and garlic bread.

Bacon Wrapped Stuffed Scallops

Scallops:
1 block (12oz) Tofu, firm but not frozen
1/4 c Earth Balance Margarine, softened
1/2 t Miso paste
1/2 t Lemon Pepper
1/2 t Salt
1 t Lemon Juice
1 T Vegetable Oil
1 Vegetable bullion cube
1/4 c Seaweed, crumbled
1 c Water

Directions for Scallops:
Blend the margarine, miso, lemon pepper, salt, and lemon juice into a thick paste. Cut the tofu into thick blocks and cut into circles with a biscut cutter, washed can or shot glass. Spread the paste all over the tofu circles and let sit 30 minutes in the fridge. After that time bring the oil to medium heat in a grill pan and add the scallops. Sear on both flat sides until golden. Add the bullion, seaweed and water and poach in the hot liquid for 10 minutes, stirring and spooning the broth around and over the tofu. Remove the tofu and strain the liquid to use in something else, like a side dish or vegetable. Return the pan to the stove and return to medium heat.

Seafoodesque Stuffing:
1 c Tofu Scraps made from cutting the circles out
1 c Garbanzo beans, cooked and drained
1 T Veganaise Mayo
1 t Garlic powder
1 t Onion powder
1 t Brown Rice Vinegar
1 t Lemon Juice
1 t Lemon Pepper
1/2 t Mustard powder
1/2 t Celery seed
1/2 t Mustard seed
1/2 t Basil
1/2 t Smoked Spanish Paprika

Directions for Stuffing:
Mash together well and set aside.
(Note: This makes a lot more than is needed by the scallops above. Reuse the rest by adding more condiments and enjoy!)


Bacon Wrapped Stuffed Scallops
1 or more batches of soaked, browned and poached scallops.
1 batch Seafoodesque Stuffing
1 package Smart Bacon by LiteLife
2 t Vegetable Oil

Insert the stuffing into the scallops by cutting halfway through the poached circles and inserting a small amount with a spoon. Press the flat sides together, compressing the stuffing slightly. Wrap the bacon strips around the circumfirence of the scallop and secure with a toothpick. Shallow fry the bacon on the edges in the oil until browned all over and crispy. Remove the toothpicks before serving!

‘Nana Split Ice Cream Pie

Vanilla Ice Cream (recipe from Vegan Ice Cream Paradise blog, but with changes)

1 c. light coconut milk
1 c. soy milk (or any non-dairy milk)
3/8 c. sugar
1 T. arrowroot
1 t. vanilla extract

Mix 2 Tbsp of soy milk with the 1 tablespoon of arrowroot and set aside.

Mix the soy creamer, soy milk, and sugar together in a saucepan. When the mixture has just started to boil, take off the heat and stir in the arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).

Stir in vanilla extract.

Set the ice cream mixture aside to cool in fridge.

Graham Cracker Crust:

½ box graham crackers smashed to crumbs (Keebler brand Original are vegan, I believe)

¼ cup Earth Balance, melted

Mix the EB and graham cracker crumbs, then press into pie plate

Set aside.

Pie Assembly:

1 or 2 bananas, sliced

Handful of strawberries, sliced

Chocolate ganache ( 2/3 cup of chocolate chips melted in ¼ cup plus 2 tbsp warm soymilk)

Chopped peanuts

Layer the sliced bananas in the crust. I did one layer with one banana, but it depends on how big your banana is (hehe). Do the same with the strawberries. Pour the ice cream mix over the strawberries and bananas (there might be extra). If you don’t mind waiting around, you could let the ice cream freeze a little before doing the chocolate layer, but if you’re anxious to finish the pie (waiting for desserts is no fun) just carefully pour the chocolate over the top of the ice cream layer, garnish however you like with bananas, strawberries, and chopped peanuts and then stick it all in the freezer til frozen. Let it soften a little before slicing. Eat!

Coconut Lime Pie w/ Whole Wheat Oat Crust

Pie Filling:
2 1/2 cups fresh shredded coconut
3 1/2 T lime zest
1 cup raw sugar
1/4 cup lime juice
1 T vanilla
1 T agave nectar
1/2 t salt
1/4 cup cornstarch
1 cup non dairy milk (coconut or 1/2 coconut 1/2 vanilla soy)

Crust:
1/4 cup margarine
1/4 cup water
3/4 cup ground oats
1 heaping tablespoon ground flax seeds (optional)
1/2 cup whole wheat flour

Preheat Oven to 425F. Mix the dry ingredients for the crust. Cut in the margarine and add the water to the dry. Knead until blended and smooth, then roll out on a generously floured surface to fit the size of your pie pan. You can also just use an unbaked store bought vegan pie crust. Put the crust in the freezer while you prepare the filling. Mix everything for the filling together, except for the cornstarch and milk. Blend the cornstarch and milk together until smooth. Add that to the rest of the filling ingredients and mix well. Pour the filling ingredients into the chilled pie shell and bake for 60 minutes. Cover the edges with foil if they begin to brown too quickly. Cool on a wire rack until completely cool (or else it may be a little runny), slice and serve. Enjoy! :)

Minty Mudd Pie

Crust

Ingredients:

1/4 cup melted EB or vegan margarine

22 oreos, finely ground (approx. 1 1/4 cup crumbs)

Directions:

1)Crush oreos.

2)Stir in melted marg.

3)Press firmly into pie pan and bake at 350 for 10 minutes. Cool.

2 Layer Filling

Ingredients:

2 Deep Forest Mint chocolate bars, broken into pieces

1/2 cup vegan choc chips

1 box silken tofu

1/2 container tofutti

2 TB EB or vegan margarine

2 cups powdered sugar

1/2 tsp peppermint extract

Topping

1 cup vegan choc chips melted or chocolate shavings, mint leaves, etc….as garnish.

Directions:

1)Blend silken tofu until smooth in processor.

2)Melt chocolate bars and 1/2 cup choc chips in microwave until smooth. Stir every 30 seconds to prevent burning.

3)Pour melted chocolate into processor with tofu. Blend until fully incorporated.

4)Pour chocolate mixture into crust and chill until firm (about 2 hours).

5)To make mint crème layer, blend tofutti cream cheese with EB.

6)Blend in peppermint extract.

7)Slowly blend in powdered sugar 1/2 cup at a time.

8)Spread on top of chocolate layer and chill.

9)Drizzled on melted choc chips as garnish.

Chocolate Banana Coconut Crème Pie

Macadamia Graham Crust

Ingredients:

1/2 cup finely ground macadamia nuts(unsalted)

1 1/2 cups finely ground graham crackers

3 TBS sugar

1/3 cup EB melted

Mix all crust ingredients together well. Press firmly into pie plate. Bake at 350 for 12 minutes. Let cool to room temperature.

2 Layer Pie Filling

Ingredients:

2 ripe bananas

1 12oz box of silken tofu

8 oz vegan choc chips

1 3.5oz package of vegan vanilla pudding mix

1 1/2 cups coconut milk or soymilk(for making pudding)

I/2 cup shredded coconut

1 cup shredded coconut, toasted

1. Slice bananas and place in a single layer on bottom of pie crust.
2. Blend tofu in processor til smooth.
3. Add choc chips to microwave safe bowl and microwave 2 minutes, stirring every 30 secs until smooth and melted.
4. Pour melted chips into processor with the tofu and blend until completely incorporated.
5. Pour this chocolate mixture into crust covering banana slices.
6. Place in refrigerator and chill at least 2 hours or until set.
7. When choc layer is almost set, begin making the pudding layer.
8. Make pudding according to directions on box. (This should involve adding liquid to the mix and heating) *When making pudding for pies, I always use just a little more than half the liquid called for in directions. This makes a nice thick and flavorful pie filling.
9. Remove pudding from stove and stir in 1/2 cup of shredded coconut. Allow pudding to cool to room temperature.
10. Pour pudding on top of choc/banana layer. Chill.
11. Toast shredded coconut in a skillet over med heat. Stir often and don't let it burn. Sprinkle on top of pie before serving.

PMS Pie

1 9” graham cracker crust

Peanut Butter Brownie
¾ cup flour
½ cup cocoa
½ t baking powder
½ cup peanut butter
½ cup brown sugar
2 T oil
1 ½ T flax meal mixed with 4 T water (let stand a few minutes until gummy)
½ t vanilla
½ cup soy milk

Preheat oven to 350 degrees. Combine peanut butter, brown sugar, oil, vanilla, soy milk and flax mixture.
Add dry ingredients to peanut butter mixture and mix until combined- batter will be thick.
Scrape into graham cracker crust.
Bake in preheated oven for 26 to 30 minutes or until toothpick comes out relatively clean. Let cool; prepare cookie dough.

Cookie dough
1 cup flour
¾ cup brown sugar
¼ cup margarine
4 T soy milk
1 t vanilla
½ cup mini chocolate chips (optional)

Cream brown sugar and margarine, add margarine and soymilk and combine, add flour and optional chocolate chips and mix well. Spread dough over cooled brownie and refrigerate while you prepare mousse.

Mousse
½ block extra firm tofu (about a cup)
1/3 cup sugar
2 ½ T cocoa
½ t vanilla

Process all ingredients in food processor until smooth, creamy, light and fluffy. Depending on the strength of your processor this could take a couple of minutes…there should be not traces of tofu at all. Refrigerate for an hour or so then pipe decoratively on pie.

Tropical Delight Pie

Crust:
1 cup ground almonds
1 cup shredded unsweetened coconut
3 T sugar
2 T margarine (soft)

Mix almonds, coconut and sugar in bowl. Add margarine and mix in until mixture is the consistency of damp sand. Press mixture onto the bottom and up the sides of 9” pie plate. Bake at 400 degrees for 6 to 8 minutes or until slightly golden.

Let cool and proceed to pie filling;

2 cans coconut milk
2/3 cups sugar
½ cup cornstarch or arrowroot
1 ½ water
1 t vanilla
¾ cup drained crushed pineapple
¾ cup shredded unsweetened coconut

Optional:

½ cup shredded unsweetened toasted coconut*
1 cup diced mango
1 thinly sliced kiwi

In a bowl combine sugar, vanilla and water; set aside.

In a med largish saucepan bring coconut milk to a boil. Once coconut milk has come to a boil add cornstarch to sugar mixture and whisk until smooth and satiny. Stir into the boiling coconut milk. Cook for about 20 minutes over medium heat while stirring almost constantly with a wooden spoon. Filling should become very thick and creamy. When done remove from heat and mix in pineapple and non-toasted coconut, pour into prepared crust. Refrigerate for at least 2 hours. The longer it chills the better. Garnish if desired with mango, kiwi and toasted coconut.

• To toast coconut- add to dry skillet over medium heat moving coconut constantly ..should only take a minute or too. Due to fat content coconut will continue to cook when removed from heat so be careful not to burn.

Oatmeal Raisin Choclate Chip Cookie Pie

1 pie shell, homemade or storebought (graham cracker works well)
2 flax eggs
1/2 cup flour
3/4 cup brown sugar - packed
1/4 cup white sugar
1/2 cup earth balance - softened
1 tsp vanilla
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg or allspice
1 cup quick cooking oats
1/4 - 1/2 cup raisins
3/4 cup chocolate chips
1/4 chopped pecans or walnuts (optional)

Preheat oven to 325.

Mix everything together in one big bowl and pour it into the pie crust. For a 8" crust bake for about an hour and 10 minutes. For a 9" crust it might not take quite as long. Either way, when the top looks cooked and when a knife inserted halfway between the crust and the center of the pie comes out clean, it's done! Serve warm from the oven or reheat slices in the microwave.. it's delicious served a'la mode with some vanilla soy cream!

Choconut Pie

crust:
about 16 oreos (store brand, name brand, newman o's, doesnt matter)

chocolate layer:
1 pkg firm silken tofu
1/4 c turbinado sugar (white sugar would work as well)
1/2 c chocolate chips

peanut butter layer:
1 pkg silken tofu
1/4 c powdered sugar
3/4 c p-nut butter

chocolate p-nut topping:
1/2 c chocolate chips
1/2 c unsalted p-nuts

caramel topping:
1/8 c turbinado sugar (white sugar will work as well)
1/4 c water


Crush the oreos finely and push into crust form at bottom of pan and up about an inch of the pie pan.

Chocolate layer: blend tofu and sugar. Double boil the chocolate chips until melted. Add the chocolate chips to the tofu mix and blend. Pour this mix on top of the oreos and place in the freezer for at least 30 minutes.

Peanut butter layer: blend tofu, powdered sugar and peanut butter. Pour this mix on top of the chocolate layer. Put in freezer for at least 30 minutes.

Chocolate peanut topping: prepare a piece of parchment paper over something flat, small and freezable. Put peanuts on top of parchment paper. Double boil chocolate chips until melted. Pour chocolate over peanuts, cover the peanuts in chocolate and flatten out as thinly as possible. Put in the freezer for at least 15 minutes. After the chocolate topping and the peanut butter layer are solid, break apart the chocolate topping into small pieces (you wont be able to easily cut through these, so make sure they're small enough to cut around them when slicing the pie) and place on top of peanut butter layer. Leave the pie out while you make the...

Caramel layer: Toast the sugar in a small pan on medium high while boiling the water. When the water is boiling, pour the water over the sugar and heat until it bubbles and thickens. When its at your desired thickness, drizzle the caramel over the entire pie. Place pie in freezer until its time to eat!

Michigan Madness Cobbler

This is an everything but the kitchen sink kind of pie/cobbler as I used random things that I had around the kitchen— it turned out extremely yummy and easy and can’t imagine anyone not liking it, unless you hate pie in general, and if that’s the case why the heck would you be looking at pie recipes?

Crust

I adopted the Almond Oat crust from the Extra Veganza book

Ingredients:
2 cups almonds, finely ground
1 cup oats, finely ground
1/8 tsp sea salt
2 tbsp maple syrup
4 tbsp olive oil
3 tbsp sugar
2 tbsp soy milk

Mix almonds, oats and salt in a large bowl. Make a well in the center of the ingredients. In the well, put the syrup and oil, combining these two ingredients together first. Slowly incorporate the dry ingredients into the wet until all are thoroughly mixed together. Add in sugar, mix. Add in soy milk, mix. Add more if needed to get a moist consistency. Press into oiled pie pan.

1 Quart Michigan strawberries (fresh or frozen) hulled
1 pint Michigan cherries (sweet or tart, fresh or frozen) pitted
½ jar American Spoon Michigan sweet cherries “perfect fruit” (it’s like a baking sauce with whole fruit—it’s beyond awesome—but if you can’t find it you can use a similar canned or jarred cherry pie filling—but you don’t need a lot—maybe only 8 oz.)
¼ cup sugar

Combine everything and pour into crust

Cobbler Topping
½ cup raw quick oats
½ cup whole wheat flour
¼ cup sugar
¼ to ½ cup earth balance (I really wasn’t paying attention while I was measuring…)

Combine everything together to get a crumble mixture. Pour on to fruit filling.

Bake the whole thing for 30 minutes at 325 F then broil for 2 to 3 minutes to brown cobbler.
You can definitely dig into this right away—just don’t burn your tongue *ouch*

Tipsy Blueberry Cheesecake

Ingredients:
1cup Sugar
2cups Blueberry Wine with Brandy
1pint fresh Blueberries
8oz Cream Cheese
1/2cup Sugar
1tsp Vanilla
1tsp Lemon Juice
Graham Cracker Pie Crust

Directions:
In a medium pot over medium high heat stir together the 1c sugar and wine. Once the sugar granules are dissolved add in the blueberries and simmer until reduced by 3/4ths. This can take up to 90 minutes.
Beat together the cream cheese, 1/2c sugar, vanilla and lemon until creamy and smooth.
Gently fold the blueberry reduction.
Spoon into crust.
Bake at 325 for 20 minutes.

Chocolate Butterscotch Cream Pie w/ Hazelnut Macadamia Crust

Butterscotch layer:

2 Cups raw cashews
1 Cup buttershots/butterscotch schnapps (can use 1 Cup water w/ 2 tsp butterscotch extract)
1 TBSP maple syrup
1 tsp vanilla extract


Place cashews and buttershots in a bowl and let soak for at least 4 hours, preferrably overnight. Drain completely, reserving the liquid. Place cashews in the blender and blend until smooth. Add buttershots, maple syrup and vanilla and blend until smooth. Place in fridge and let chill until ready to use.


For the crust:

3/4 Cup raw hazelnuts
3/4 Cup raw macadamias
3/4 Cup sweet rice flour
1 TBSP Kahlua (or soymilk)
3 TBSP shortening
1 TBSP maple syrup
pinch of salt
Preheat oven to 350
Place hazelnuts and macadamias in food processor or blender and grind into a fine powder. Empty into a bowl and add kahlua, shortening, maple syrup and salt. Incorporate well. Dough should form a ball when pressed together. Press into a greased pie plate evenly and bake for 15-17 minutes.

Chocolate layer:

12 oz. Firm silken tofu (such as mori-nu)
1 Cup chocolate chips
1 Cup soymilk
3/4 Cup sugar
3 TBSP arrowroot
1 T godiva liquer (or 1 tsp chocolate extract)
1 tsp vanilla extract

Place tofu in blender and blend until completely smooth.
Place 1/2 cup soymilk in a container and whisk in the arrowroot until completely dissolved. Set aside. Put the other 1/2 cup of soymilk and all of the chocolate chips in a small saucepan and turn heat on to medium. Cook until chocolate melts completely. Once melted, whisk in the arrowroot mixture and sugar, stirring constantly until thickened, about 4-6 minutes. Remove from heat and whisk in godiva liquer and vanilla extract. Add to the tofu and blend until smooth. Pour into cooked pie crust and place in fridge to cool.

Once the chocolate layer is set, pour butterscotch layer over and let it chill for another 30 minutes, or until firm. Top with soy whipped cream and chocolate syrup (melt some chocolate chips in a double boiler and whisk in some soymilk or godiva liquer) drizzled over the top.

Shroom Mush

Ingredients:
1/3 cup almonds (whole or slivered)
2 cloves of garlic
1 tsp. cumin
1 tsp. coriander
2 large portabello mushrooms (or 2-3 cups of white mushrooms)
1 small zucchini
olive oil, for frying
salt, to taste
chili powder, to taste
juice of 1/4 of a lime

Directions:
If using whole almonds, roughly chop them. Toast the almonds in a dry frying pan until fragrant and golden (careful not to burn them). Remove them from the pan and set aside.
Roughly chop the mushrooms (about 3/4" cubes). Thinly slice the zucchini. Heat some oil in the frying pan and fry the mushrooms and zucchini with the garlic until the zucchini is transluscent and the mushrooms have released their juice (5-10 minutes).
Put the mushroom/zucchini mixture in a blender, along with the rest of the ingredients except almonds. Blend until smooth. Add water to get the desired consistency.
Stir in the almonds. Serve room temperature or chilled with veggies, crackers, or flatbread.
Makes about 2 cups of dip.

Notes: If you want a smooth dip you can blend the almonds with the rest of it. Personally, I like it a bit chunky. I also recommend using whole cumin and coriander seeds and toasting them (in a dry pan, after removing the almonds) and grinding them yourself. But pre-ground is fine

Sent in by Amy

“Cream” of Mushroom Soup

Creamy soup without the added fat of cream.

1 large onion, diced (about 1 cup)
2 tablespoons non-hydrogenated margarine
6 cups chopped mixed mushrooms*
2 or more cloves garlic, chopped fine
1 teaspoon salt
4 cups water
1 cup plain soy milk
2 vegan "beef" style bouillon cubes
½ cup instant mashed potato flakes
Pepper to taste

In a large saucepan saute onion and garlic in margarine until onion starts to caramelize. Add the chopped mushrooms, 1 cup of water, and salt. Cook until wilted and reduced. Remove 1 cup of drained mushroom mixture and set aside. To the mushroom mixture left in the pot add the remaining 3 cups water, soy milk and bouillon cubes. Bring to a simmer to dissolve the bouillon cubes and then remove from heat. Add the potato flakes and using an immersion blender, puree until very smooth. (If an immersion blender is not available use a regular blender.) Return pureed mixture to burner and add the reserved mushrooms and onions. Heat thoroughly. Makes 6-8 servings.

*I used white button, shiitake, and Portobelo.

Submitted by Isabella

Mushroom Pinwheel Hors d'oeuvres

Serve these little mouthfuls hot or cold.

Filling_:
3 cups chopped mushrooms
1/2 cup chopped onions
1 tablespoon non-hydrogenated margarine
1/2 teaspoon steak spice
Pinch of cayenne pepper, or to taste
Pinch of garlic powder, or to taste
1 teaspoon white flour
3 tablespoons water
1 teaspoon lemon juice
2 or 3 tablespoons finely chopped red pepper
Salt and pepper to taste

In small saucepan saute mushrooms and onions in margarine until onions start to caramelize. Add spice, cayenne pepper and garlic powder. Stir in the flour and mix well. Add the water and cook until thickened. Remove from heat and add the lemon juice and red pepper. Taste and adjust for salt and pepper. Set aside to cool while making the pastry.

_Pastry_:
1 cup unbleached white flour
1/4 teaspoon salt
1/8 teaspoon garlic powder
1 teaspoon baking powder
1/4 cup very cold non-hydrogenated margarine
1/4 cup cold water
2 tablespoons very cold non-hydrogenated margarine

In medium sized bowl mix flour with salt, garlic powder, baking powder. Rub in margarine until the mixture is crumbly. Mix in water and make a soft dough. Do not over mix. Gather dough in a ball and wrap in plastic and chill in refrigerator at least one hour. Remove dough from refrigerator and roll on floured surface into about a 9 x13-inch rectangle. Spread the dough with the 2 tablespoons margarine. Starting at short end fold one third of the dough towards the middle and then fold the other side of dough over that. You should now have a small rectangle of dough. Re-roll into the original 9x13-inch size. Spread cooled filling over the surface of the pastry and starting at long side roll up in a jelly roll fashion. Cut into slices and place on greased or parchment lined baking sheet. Bake in 375 F. degree oven for 12-15 minutes or until golden. Server hot or cold. Makes 12-15 pinwheels.

Submitted by Isabella

Mushroom Pizza Crazies w/ Pumpkin Sauce!

Dough:
2 ¼ cup Flour
¾ teaspoon Salt
1 tablespoon Sugar
2 tablespoon Olive Oil
1 teaspoon Yeast
¾ cup warm Water
1 clove Garlic - minced
Cornmeal

Sauce:
10 Dried Shitake Mushrooms – rehydrated and minced
1 tablespoon Italian Seasoning
3 tablespoon Nutritional Yeast
¾ cup Mashed Pumpkin
½ cup Veggie Stock
1 tablespoon Sugar
2 teaspoon Vinegar
2 cloves Garlic - minced

Toppings:
10 Oyster Mushrooms - sliced
20 Button Mushrooms - halved
1 can Straw Mushrooms - halved
1 large Onion - sliced
1 cup Pineapple - diced
3 cloves Garlic - minced
10 leaves Basil - julienned
1 ½ tablespoon Hot Pepper Flakes or 1 Habanero Pepper - minced

Dough:

Combine dry ingredients (except corn meal). In a separate bowl combine yeast and water and mix until dissolved. Let the yeast get frothy, about 10 mins. Add the oil and garlic to yeast mixture, then add the wet to the dry. Knead for a few mins then roll out into a pizza shape. Grease a pan and dust with cornmeal. Bake on 450F for 5-10 mins or until firm to the touch.

Sauce:

Combine all ingredients for sauce. Heat to boil then lower to a simmer and cook while you prepare toppings. If its too thick add a little more stock.

Pizza:

Take dough out of the oven and cover with the sauce. Layer all of the toppings in order listed. Cook for 20 mins at 450F. Slice and enjoy! :)

Submitted by Tiffichan

Mushroom Carbonara

2T Olive Oil
1 Large Onion, Minced
4 Cloves Garlic, Minced finely
2 Large Portabello Caps, sliced thinly and diced
8 oz White Button Mushrooms, diced
8 oz Shitake Mushrooms, diced
10 oz Baby Bella Mushrooms, diced
2 t Thyme, dried
1/2 t Liquid Smoke
1 t Basil, dried
1/2 t Parsley, dried
1/2 t Smoked Paprika
1 lb Thin Spaghetti Noodles
1/4 c Earth Balance Margarine
1/4 c Flour
2 c Unsweetened Soy Milk
1 c Nutritional Yeast
1/2 t Mustard, dried
1/2 t Lemon Juice

Directions:
Saute the onion in oil for 5 minutes, or until softened, on medium heat.
Add garlic and saute 2 more minutes.
Add mushrooms and lower heat to medium low and saute for 5 minutes.
Add Thyme, Liquid Smoke, Basil, Parsley and Paprika to the mushroom mixture and saute 10 more minutes.
Boil noodles to preferred doneness and drain in a collander, set aside.
In the large pasta pot add the Earth Balance and melt on medium high heat.
Once the margarine is melted add the flour and stir together.
Cook the roux for 2 minutes or until it darkens just a bit.
Gradually add the soy milk a little at a time, stirring well between each addition and returning to a low boil so as to not break the roux.
Once all the soy milk is added add the Nutritional Yeast and whisk together for a few minutes before adding the mustard and lemon juice.
When the sauce is thick enough for your tastes, gently fold in the mushroom mixture and then the noodles.
Serve with garlic toasted Focaccia bread.

Submitted by KL

Tifichan's Tom (Yummy) Yum Soup

1 15 oz. can broken straw mushrooms
8 oz. fresh mushrooms, sliced or cubed
1 15 oz. can baby corn
8 oz. tofu, sliced or cubed, browned in oil
1 ½ t dried wakame
2" piece of konbu
½ a bag dried lemongrass or 2 fresh stalks bruised and cut into 1" pieces
6 c vegi-chicken stock
10 dried red chilis, halved lengthwise
6 T lime juice
2 kaffir lime leaves or zest from 1 lime
3 T sriracha
2 T soy sauce or miso dissolved in water
1 small can bamboo shoots, sliced into matchsticks
1-2" knob ginger or galangal, minced
3-4 cloves of garlic, minced
2 green onions, sliced
½ a bunch cilantro, chopped, stems and leaves separated

bring the first 15 ingredients + cilantro stems to boil, simmer for 10-20 mins. garnish w/ cilantro leaves and green onions after finished cooking. if using miso, add it after cooking so you don’t kill the good bacterias in it. the lemongrass, dried chilis, lime leaves and konbu aren’t very fun to chew, so remove them before serving. this is SUPER spicy, so beware :) the seaweeds add a fishy/ocean-y taste to replace the fish sauce in a traditional recipe.

to make tom yum into tom kha, replace 2 cups of stock w/ 1 can of coconut milk. some other alterations you can do are replace the bamboo shoots w/ water chestnuts (also sliced into matchsticks), use 5 fresh small scotch bonnet or habanero peppers, sliced into matchsticks, instead of the dried chilis, and/or add a clove of minced garlic. this recipe is really fun to just mix and match to your preference :)

Super Hoagies

Winner, Cabbage Battle
Oh gosh, where to begin? I was inspired to make these hoagies one day while daydreaming about my very first job ….. a waitress(of course) at a little dive restaurant in a super small town. The only good thing about that job was unlimited access to the sundae machine :) and a fabulous hoagie that inspired these tasty sandwiches. Hope you enjoy!

First off you are going to want to whip up some coleslaw...

Sweet Poppyseed! Coleslaw
6-8 cups(loosely) shredded cabbage
1 cup of vegan mayo (for best flavor, use a kind that tastes like "Miracle Whip", if you remember what that tastes like…..my fave is Nasoya-Original.)
1/4-1/3 cup sugar
2 TBS lemon juice
1 teaspoon poppy seeds
Pinch of salt
Splash of soymilk

Ok, ready. Put everything in a big bowl and stir it up. All done! Place in the fridge for an hour before serving.

Then you will need a patty…..

Smokin' Oat 'n Bean Patties
White kidney beans (cannellini beans) could possibly be my favorite bean. They have a wonderful flavor that makes a quick and easy patty.
1 15oz can cannellini beans, drained
1 TBS dried onion
1 TBS dried parsley
1/2 tsp salt
1/2 tsp pepper
1/2 cup quick oats

1)Empty beans into medium glass bowl. Use masher or fork to smash until mostly smooth.
2)Mix in salt, pepper, dried onion, and dried parsley. Heat mixture in microwave 1 min. 3)Stir in oats. Heat an additional minute in microwave.
4)Let mixture sit a couple of minutes while you heat the griddle or oven.
5)Form into patties and cook on oiled skillet for about 5 minutes each side. Turn gently. (You can also bake these at 350 for about 25 minutes. I've put them into greased muffin tins and made tiny little loaves.)

Finally, you will need to assemble you Super Hoagie! Take a pumpernickel hoagie roll, slice it in half, add a piece of vegan mozz or swiss. Heat in microwave about 30 seconds to slightly melt cheese. Add tomato slices, then patties. And the best part of all, top it with a huge helping of coleslaw. Now, do your very best to shove it all in your mouth, its worth it!

Fab Cab Smoothie

A fruit smoothie with infused with the health benefits of red cabbage.

1 cup chopped red cabbage
1 small apple, cut into chunks
1/2 frozen banana, cut into chunks
1/2 cup frozen mixed berries
water

Place the cabbage, apple chunks, banana, and berries in a blender. Add about 1/4 cup water and blend. Add water until the mixture reaches desired smoothie consistency. Continue blending until smooth.

Roasted Cabbage and Fennel Bulb Stuffed Baked Potato

This recipe combines traditional St. Patrick’s Day ingredients in a different way.

2 baking potatoes
1 fennel bulb, cored and finely chopped
1 head Napa cabbage
1 teaspoon olive oil
1/4 cup finely chopped pecans
1/4 cup bread crumbs
1 tablespoon herbs de provence
1 teaspoon salt, or to taste
½ teaspoon pepper, or to taste

Preheat oven to 400 F.
Baking the Potatoes
On a baking pan, place 2 potatoes. Bake in oven for 1 hour. Remove and let sit for 10 minutes. Cut lengthwise and scoop out the flesh, reserving the skins.

Cabbage & Fennel Bulb
Heat 1 teaspoon of olive oil over medium heat in a skillet. Add chopped cabbage and fennel bulb. Sauté for 5 minutes. Transfer to bowl and set aside. If you have a smaller skillet, do this in batches. Spread the mixture on a pan and put in oven alongside potatoes. Stir cabbage mixture approximately every 10 minutes, roasting for about 30 to 40 minutes. It may seem like a lot of cabbage, but it will reduce as it roasts.

Toasted Pecans
In the skillet, add pecans, bread crumbs, and herbs de provence. Heat, stirring occasionally, until lightly browned.

Assembly
Scoop potato flesh to a bowl, food chopper, or food processor. Blend to a mashed consistency, adding a little water if necessary. Remove to a bowl and stir in cabbage mixture, salt, and pepper. Spoon mixture into potato shells and sprinkle bread crumb mixture on top.
Return assembled potatoes to the oven and broil until bread crumbs start to brown, about 2 minutes.

Makes 4 servings (one-half potato per serving).

Chocolate Cabbage Cake

This is a cabbage dessert using sauerkraut. I hope sauerkraut qualifies as cabbage. I have
veganized a chocolate sauerkraut cake which is a common recipe found on dozens of recipe sites. I decorated it from inspiration derived from Mirabel Catering . The instructions for the leaves was adapted from here.

At least one day before you assemble the cake make the chocolate cabbage leaves.

You will need 1 or 2 heads of cabbage for best selection of outer leaves. Cut off about 8 to 10 perfect cabbage leaves wipe both sides with a dry cloth. Don't use water (and soap) to clean the leaves; the oil of the leaves will be removed and will make peeling the chocolate difficult. You may want to trim the thick vein running up the back of the leaf so it will not be too thick. Set leaves aside.

Melt about 1 cup of dark or semi-sweet chocolate chips over hot water in double boiler or bowl set in pan of simmering water. Make sure no water splashes in the chocolate. When chocolate chips are just about melted stir until smooth. Turn heat down just enough to keep the chocolate liquid.

Line several cookie sheets or trays with waxed paper. Prepare one cabbage leaf at a time. Using a pastry brush or the back of a spoon, spread a layer of chocolate on the inside of each cabbage leaf making sure the edges are coated. Make sure to spread a thick coat over the larger veins, especially the one running down the middle of the leaf; otherwise, the leaf will crack.

Place leaf in freezer leaves for about 3 to 5 minutes to quickly solidify the chocolate. Remove and inspect the chocolate leaves. If any veins are exposed, them recoat them with more melted chocolate to cover them; freeze them again in the same manner. This side of the leaf does not have to look neat.

Take the hardened chocolate covered leaf and carefully peel the real cabbage leaf off the chocolate and then place the chocolate leaf on the prepared cookie sheet. Avoid handling the chocolate leaf as much as possible; otherwise, you will leave fingerprints and the chocolate will melt in these areas. Place chocolate leaf in refrigerator while you make
the rest of the leaves. If a chocolate leaf breaks just pop it back in the bowl and remelt.

Store leaves in refrigerator until ready to assemble cake.

Chocolate Sauerkraut Cake
2/3 cup soft margarine, full fat
1 1/2 cup white sugar
Egg replacer for 3 eggs
1 teaspoon vanilla
1/2 cup unsweetened cocoa powder
2 1/4 cup sifted all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups soy milk
2/3 - 1 cup rinsed, drained, chopped sauerkraut

First, turn the sauerkraut into a strainer and rinse it thoroughly. Allow it to drain well. Cut sauerkraut finely into small pieces with a knife. Rinse again and let sit in strainer until ready to use.

Preheat oven to 350 degrees F. Grease and line with strips of waxed paper two 6 or 7-inch oven proof bowls. If you have only one bowl, bake one cake layer and then clean the bowl and bake the second half.

Cream margarine until light and fluffy, add sugar and beat until well blended. Beat in egg replacer and vanilla. Sift together the dry ingredients, then add alternately with the soy milk to the creamed mixture.

Using your hands, squeeze the excess water from the sauerkraut, measure it and carefully stir into the cake, mixing thoroughly.

Fill each prepared bowl about 1/3 full and bake 30-35 minutes in 350 degree F. oven or until middle is baked. Test with cake tester or toothpick. If cake is still not baked after 35 minutes lower oven temperature to 300 degrees and bake another 10 minutes or until done. Remove from oven and cool 10 minutes. Turn cakes out on cake rack, peel waxed paper off, and cool thoroughly.

Bake remaining batter into cupcakes and freeze for a treat another day. Make chocolate cream frosting while cake is cooling.

To Assemble Cabbage Cake:
You will putting both cakes together to make a sphere shaped cake like a cabbage. Slice each cake in half horizontally to make 4 layers all together (2 layers from each cake). Place one of the small layers cut side up on the plate you will use to serve cake and cover with about 1/4 cup of frosting, top with next layer and repeat until you have four layers stacked in a sphere. Frost all around the cake. Layer the outside of the cake with the chocolate cabbage leaves to resemble a real cabbage. Refrigerate cake until ready to serve. Cover loosely with waxed paper or plastic wrap.

Serves 6 to 8

Chocolate Cream Frosting
1/3 cup margarine
2 1/2-3 cups powdered icing sugar
1/4 cup unsweetened cocoa powder
1/4 cup soy milk
1 teaspoon vanilla

In a mixing bowl beat margarine with electric mixer on medium speed until fluffy. Sift powdered sugar and cocoa together. Slowly add powdered sugar and cocoa powder to creamed margarine. Add vanilla. Beat in soy milk a little at a time. Beat in more milk and sifted powdered sugar, to make frosting spreadable but not runny. (Be very careful not
to add too much milk in the beginning. Add slowly until desired consistency is reached. If your frosting is too runny, add more sugar; too stiff add more milk, a few drops at a time.)

For a 2 layer cake: Bake in two greased and floured 8" square or 9" round cake pans which have been lined with waxed paper. Bake at 350 degrees F. for 30 minutes or until cake tests done. Allow to cool on rack for 10 minutes, then turn out, peel off paper and finish cooling. Fill and frost with your favorite icing.

St. Patrick’s Day Corned "Beef" and Cabbage Family Dinner

This recipe serves about 8 but can easily be halved for smaller families. Use a smaller cabbage and half the filling. The cabbage and filling can be prepared a day ahead and refrigerated until ready to cook. The bouillon cubes are vegan beef flavored.

1 4-5 pound green

Remove outer wilted leaves and 3 or 4 good leaves and cut bottom off cabbage (stem end) making a wide flat surface. Discard wilted leaves; lay aside good leaves for later. Carefully, using a paring knife, remove core from cabbage. Hollow out cabbage leaving at least a 1- 1 1/2 inch wall. Use the interior cabbage for coleslaw or another recipe. Set
hollowed cabbage aside and make the filling.

Filling
1 cup chopped mushrooms
1 cup chopped onion
2 tablespoon oil or margarine
1/4 pound firm tofu (3/4 cup crumbled)
3/4 pound veggie burger (about 1 3/4 - 2 cups)
1/2 cup favorite nuts, chopped fine or ground
1 cup uncooked oatmeal
1 cup whole wheat bread crumbs
1/3 cup Vital wheat gluten
1 teaspoon meat pie or hamburger spice
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cloves, start with a pinch and add more if needed
1/4 teaspoon black pepper
1/2 teaspoon salt
1 beef flavored bouillon cube
1/2 cup hot water
1/2 cup cold water plus more if needed

Fry mushroom and onion in the oil until limp. In large bowl crumble tofu into small pieces like cottage cheese size. Add veggie burger, nuts and fried vegetables. Mix oatmeal, breadcrumbs, gluten, spices and together in separate bowl. Add dry ingredients to tofu mixture and mix until well blended together. Use your hands to get it well mixed. Dissolve the bouillon cube in the hot water and add it to the cold water. Add the water until mixture is soft but not oozing water. You may need more or less depending on the wetness of the tofu. Taste the filling and adjust seasonings if needed. Use this mixture to fill the cabbage. Any left over filling can be made into patties and fried for another meal.
To Stuff and Cook Cabbage
2 beef flavored bouillon cubes
2 onions, peeled
Cheese cloth or dish cloth
Large stock pot or Dutch oven with cover
Pot trivet or canning ring
Boiling water

Lightly salt the inside of the cabbage and fill with the “meat” filling. Lay the 3 or 4 good leaves that you put aside on top of the meat to cover. Sit the stuffed cabbage (stuffing side up) in the middle of the cheese cloth or a clean dish towel, and bring the four corners of the cloth up to enclose the cabbage. Tie the cloth tightly on cabbage. Place the cabbage in a pot of boiling water in which a trivet or canning ring has been placed so the cabbage will not be sitting directly on the bottom of the pot. Put the bouillon cube and onions in with the cabbage. Taste broth and adjust for salt. Cover pot, turn heat down and boil gently for 1 1/2 -2 hours or until cabbage is cooked. Test with fork.

Potatoes, carrots and turnip may be placed in the pot if there is room the last 30 or 40 minutes of cooking. Serve with onion gravy and sweet
mustard pickles.

Cabbage!

it seems like such an obvious way to use cabbage, but I’m just hoping that I’m the only one to use it as a bowl. heh.

serves 3

baked portion

1 lb tofu
1/2 sliced onion
2 T soy sauce
1 T sesame oil
1 T veggie oil
5 garlic cloves sliced
1 in. ginger sliced

sautéed portion

6 not so intact cabbage leaves sliced
2 green onions chopped
1 corn cob with corn cut off or 1/2 c corn
1/4 c cashews
1T soy sauce
1T sesame oil
1t veggie oil

raw portion

6 very intact cabbage leaves (these will form bowls for the dish!)
1 corn cob with corn cut off, or 1/2 cup corn
1/4 c raw cashews
2 green onions chopped

peanut sauce

2T peanut butter
1t soy sauce
1t sesame oil
1t sugar


Now that this is all written down, it seems much more complex than it actually is...but here we go

mix all baked portion ingredients on cookie sheet or in casserole dish. Bake at 450* for 30 minutes. stir every 10 minutes.

mix all sautéed portion ingredients except cashews. sauté on medium low -medium until tofu is done in the oven.

mix peanut sauce in small bowl

when tofu is done, dump baked mix into sauté mix, add cashews. sauté for a couple more minutes.

split up sautéed mix throughout each intact cabbage "bowl", put a dollop of peanut sauce on top, sprinkle on raw corn, green onions and cashews.

Coconut Sconecakes with Strawberrys

dry

1.5 c flour (unbleached)

1/2 c sugar

1/2 c fine grated coconut (unsweetened)

3 tsp baking powder

1 big pinch of salt

wet

3/4 c soymilk

1/4 c oil

1 tsp vanilla extract

1 tsp almond extract

topping

12 strawberries, sliced (can use frozen, as I did)

Preheat oven to 350 f.

Combine all the dry ingredients together in a big bowl. Combine all wet ingredients in another bowl. Once oven is at temperature, add the wet to the dry, stirring lightly until everything is mixed up. Be careful not to overmix and make sure you get the dry on the bottom of the bowl.

Spray a 10 inch metal (oven safe) skillet with oil and add dough, lightly pushing to evenly fill the pan (you can use an 8x8 pan, but I use a skillet because I used to bake everything for my better half back in his "batchlor pad" in this pan because he had nothing else!). Bake for 25 minutes or until brown and a toothpick inserted comes out clean. Once cooled, slice and serve with berries on top.

I call these "sconecakes" because it is like shortcake but sweeter. And because I can.

Sugar Cookies

These sugar cookies are not very sweet. The sweetness comes from the icing. They are a modified version of my favorite childhood omni recipe. I submitted the recipe here because I know that if I submit it on VW it'll take forever to be posted.

Cookie

Heat oven to 400 degrees F.

1 2/3 + 1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup vegetable shortening
3/4 teaspoon vanilla
1/3 cup nut milk

In a bowl, sift together 1 2/3 cups flour, baking powder, and salt. In another bowl, cream together shortening and vanilla before gradually adding the sugar. Stir in flour mixture and then alternatively stir in 1/3 cup flour and 1/3 cup milk.

Roll to about a 1/4-inch thickness, cut with a cookie cutter, and bake for 7 to 10 minutes.

Makes about 2 dozen cookies.


Icing

When the frozen raspberries thaw they are mushy enough to easily incorporate into the frosting. Allow them to thaw completely before using.

1 cup confectioner’s (powdered) sugar
1 tablespoon vegetable shortening
2 tablespoons thawed frozen red raspberries

Mix all ingredients together. The consistency may be fine-tuned by adding more sugar or raspberries.

Portabel-love-ya Stuffed Mushrooms

The ingredients for this recipe are red and white, but the onions turned purple when roasted and the nutritional yeast turned the white rice and red bell pepper brilliance a creamy, yummy shade of yellow. To pick up on more red, you could stuff small red bell peppers and increase the amount of rice stuffing.


Heat oven to 400 degrees F.

4 stuffing Portabella mushrooms
24 cherry tomatoes
12 red pearl onions
12 while pearl onions
1/2 small red bell pepper, minced
1 teaspoon oil
2 tablespoons flour
2 tablespoons nutritional yeast
1/4 teaspoon garlic
1/4 teaspoon salt
1/4 cup water
1/4 cup rice, prepared (I used jasmine)

Roasted Vegetables
Pop the stems out of the Portabella mushrooms and reserve the stems. Chop off the ends of the onions and remove the tough outer layers.

Line a cake pan with parchment paper. Place the mushrooms, tomatoes, and onions on the paper and roast in the oven for 40 minutes. Remove from the oven and use a spatula to lift the items off of the paper.

Stuffing
Rice may be reserved from a meal a day or two earlier. If you don’t have prepared rice on hand, start making it when there’s about 25 minutes left for the vegetables to roast.

When there’s about 20 minutes left for the vegetables to roast, mince reserved mushroom stems and bell pepper. Add oil to a small saucepan and sauté mushroom stems and bell pepper over medium-low heat until soft. Transfer to a small bowl. In the same saucepan over medium heat combine flour, nutritional yeast, garlic, and salt. Add water and stir until smooth. If it remains clumpy, use an immersion blender or transfer mixture to a food processor or blender to smooth and return to saucepan. Add the rice, mushroom stems and bell pepper and heat until uniformly warm.

When the mushrooms have roasted, transfer them to serving bowls. Spoon the rice mixture into the cup of each mushroom and arrange the tomatoes and onions on the plate.

Makes 2 servings.