Vegan Recipes
The following are some of our members' favorite vegan recipes:
Curried Celery Soup(from Lydia)
Ingredients:
2 t. olive oil
1 onion, chopped
1 leek, washed and sliced
1.5 lbs. celery, chopped
1 T. (or more) medium or spicy curry powder
0.5 lbs. potatoes, washed and diced
3.75 cups veggie stock
2 T. fresh herbs (optional)
Salt to taste
Directions:
(1) Heat the oil in a large saucepan. Add the onion, leek, and celery. Cover and cook gently for about 10 minutes, stirring occasionally
(2) Add the curry powder and cook for a couple more minutes, still stirring from time-to-time.
(3) Add potatoes and veggie stock. Cover and bring to a boil. Simmer for about 20 minutes or until the veggies are tender.
(4) Let it cool a bit, then puree in a food processor or blender. Really, let it cool off or you might burn yourself or have an exploding blender!! You might have to puree in batches.
(5) Add salt and herbs and blend/mix briefly. Move the puree back to the saucepan and heat it back up before serving.
*Notes:
-You can use just about any veggies and make a great curry soup. I have added cabbage and carrots to this, used extra onions instead of leeks, and used sweet potatoes instead of regular potatoes. It's always good.
-Garnish with celery leaves and seeds to make it pretty
Serves 4-6
Vegan Manicotti
(from Emily)
Ingredients:
5-6 cloves of garlic peeled2 lbs. of tofu
2 teaspoons of salt
¾ cup and 2 Tablespoons of olive oil
1 finely chopped onion (white or yellow)
¼ cup finely chopped parsley
1 package of manicotti noodles
6 cups of sauce
whatever else you can chop small and want to put in your manicotti!
Directions:
(1) Cover the garlic cloves with olive oil and roast in 350 degree oven (I usually just fold them in a small piece of aluminum foil).
(2) Blend tofu, salt, and ¾ cup of olive oil in blender until smooth, and then blenc with the garlic mixture when that is finished.
(3) Boil big pot of salted water, boil noodles for 10 minutes, drain and rinse
(4) In small skillet sauté 2 tablespoons of olive oil and the onions
(5) Fold the onions and parsley (and whatever else you are adding) into the tofu mixture
(6) Pour about 2 cups of tomato sauce on the bottom of a 9x13 pan
(7) Fill each noodle with the mixture (I usually cut a hole in the corner of a Ziploc bag and use it like a pastry bag to fill the pasta)
(8) Pour the rest of the sauce over the filled manicotti in the pan
(9) Bake in 350 degree oven for about 30 minutes
Enjoy!!!Raspberry-Lemon Wedding Cake (From Allison)
Ingredients:
For the Cake:
1 3/4 cups pastry flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. sea salt
1/3 cup Earth Balance margarine
1 cup sugar
2/3 cup water
2 Tbsp. vanilla
1 Tbsp. apple-cider vinegar
For the Raspberry Purée:
1 cup raspberries
1 tsp. sugar
For the Frosting:
1/2 lb. firm tofu (approximately 1 cup)
2 Tbsp. oil
2 Tbsp. fresh lemon juice
1 tsp. lemon zest
3-4 Tbsp. maple syrup
1/4 tsp. salt
1/2 tsp. vanilla extract
To Assemble:
Lemon curls, to garnish
Raspberries, to garnish
Directions:
For the Cake:
(1) Preheat the oven to 350°F.
(2) Grease and flour an 8-inch round cake pan. Line with parchment paper.
(3) In a medium bowl, sift together the flour, baking powder, and baking soda.
(4) In a separate bowl, blend the salt, margarine, sugar, water, vanilla, and vinegar, using a wire whisk.(5) Pour the wet mixture into the dry mixture and whisk until smooth.
(6) Pour into the prepared pan. Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.(7) Cool in the pan for 5 to 10 minutes. Remove and cool on a wire rack.
(8) Cut into 2 layers.
For the Raspberry Purée:
(1) Combine the raspberries with the sugar and purée until smooth.
(2) Strain through a cheesecloth or a fine sieve.
For the Frosting:
(1) In a blender, combine all the ingredients until very smooth, frequently scraping the sides of the blender with a rubber spatula.
To Assemble:
(1) Spread a layer of the raspberry purée on the bottom cake layer.
(2) Spread a generous amount of the frosting over the purée, then top with the remaining cake layer.(3) Spread the remaining frosting over the entire cake.
(4) Garnish with the lemon curls and the raspberries.
Variation: Substitute mangoes, strawberries, or mint leaves for the raspberries in the fruit purée.
Makes 10 servings
Awesome Vegan Ranch Dressing
Ingredients:
(use vegan versions http://vegweb.com/index.php?topic=15403.0)
1/2 cup vanilla soy milk
1/2 cup soy vegan mayonnaise
1 teaspoon onion powder
1 teaspoon garlic powder
1-2 tablespoons red wine vinegar
1 tablespoon dried or fresh parsley (finely chopped)
salt & pepper to taste
Directions:
(1) Mix all ingredients in food processor.
I use vanilla flavored soy milk. Sounds unusual, but tastes great. This recipe tastes totally like the regular Ranch dressings on shelves in supermarkets. Everybody loves it and they all want the recipe hearing that it is vegan and sooo much healthier for you. I use it on salads, brown rice, baked potatoes, steamed veggies and a little thicker (add a bit more Nayonaise) as a veggie dip for raw vegetables. For the vegetable dip I omit the vegan red wine vinegar.
Serves: 6
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