Hummus

Ingredients

  • 2 15 oz cans of garbanzo beans
  • 4 tablespoons of sesame seeds
  • 3 green onions, chopped
  • 2 tablespoons of lemon juice
  • 2 tablespoons of soy sauce
  • 2 tablespoons of olive oil
  • 3 tablespoons plain soy yogurt (optional)
  • 2 cloves of garlic, chopped
  • 1 teaspoons salt
  • 1 teaspoon cumin
  • 1/2 teaspoon black pepper

The fun part

  1. Toast sesame seeds on stove over medium heat until seeds start to brown.
  2. Combine all ingredients in a blender and blend until smooth.

Southern Mint Julep

  • fresh mint leaves, 3 - 5 sprigs is common
  • sugar , 2 tsp
  • bourbon, 1 1/2 shots
  • cracked ice, 5 cubes

Crush mint leaves and sugar in glass. Fill with ice and bourbon. Stir until glass frosts. Decorate with mint sprig.

Vegan Biscuits

Ingredients

  • 2 cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 4 tablespoons softened margarine
  • 3/4 cup plain soy milk

Getting ready

  1. Preheat oven (hot) to 450 degrees
  2. Mix in bowl 2 cups of flour, 1 tablespoon of baking powder, and 1/2 teaspoon salt
  3. Add 4 tablespoons softened margarine (I use a microwave or, if I plan ahead, I leave it out for a few hours) to flour mixture. Blend by hand.
  4. Add 3/4 cup soy milk to flour mixture stirring with spoon till dough ball forms.

The fun part

  1. Turn dough out on floured board. Knead briefly. Press and roll to 1/2in. thick.
  2. Cut 2in. circles. Knead remnant and repeat.
  3. Bake 12m on ungreased baking sheet.

Vegan Crepes

Ingredients

  • 1/2 cup soy milk
  • 1/2 cup water
  • 1/4 cup melted margarine
  • 1 tablespoon sugar
  • 2 tablespoons maple syrup
  • 1 cup unbleached all-purpose flour
  • 1/4 teaspoon salt

Getting ready

  1. Mix in bowl 1/2 cup soy milk, 1/2 cup water, 1/4 cup melted margarine, 1 tablespoon sugar, 2 tablespoons maple syrup, 1 cup unbleached all-purpose flour, and 1/4 teaspoon salt.
  2. Place towel on top of bowl and place in freezer for at least forty five minutes.

The fun part

  1. Lightly grease a 5 to 6 inch pan with margarine and heat pan.
  2. Pour approximately 3 tablespoons batter into the skillet. Swirl to make the batter cover the skillet's bottom.
  3. Add fruit and / or syrup and / or chocolate, and such. Creativity is encouraged.
  4. Cook until golden, flip and cook on opposite side.

Vegan Pancakes

Ingredients

  • 1/2 cup soy milk
  • 2/5 cup water
  • 1/4 cup melted margarine
  • 1 tablespoon sugar
  • 2 tablespoons maple syrup
  • 1 1/8 cup unbleached all-purpose flour
  • 1/4 teaspoon salt

Getting ready

Mix in bowl 1/2 cup soy milk, 2/5 cup water, 1/4 cup melted margarine, 1 tablespoon sugar, 2 tablespoons maple syrup, 1 1/8 cup unbleached all-purpose flour, 1/4 teaspoon baking soda and 1/4 teaspoon salt.

The fun part

  1. Lightly grease a 5 to 6 inch pan with margarine and heat pan.
  2. Pour batter into the skillet.
  3. Add fruit and / or syrup and / or chocolate, and such. Creativity is encouraged.
  4. Cook until top is well bubbled, flip and cook on opposite side.

Vegan Spaghetti Stew

Ingredients

  • 1 1/2 Quarts chopped cabbage--about 1 1/4 pounds
  • 1 1/2 C chopped onion
  • 1 C sliced carrots
  • 2 cloves minceed garlic
  • 1/4 C butter or margarine
  • 5C boiling water
  • 4 bouillon cubes
  • 3/4 t salt
  • 1/4 t pepper
  • 1/2 lb spaghetti, broken in half
  • 1 C green beans (about 1/4 lb)

In large pot cook cabbage, onions, carrots, garlic in butter for 10 minutes, stirring frequently. (Add any leftover raw vegetables - zucchini, broccoli, cauliflower, etc.) Add water, bouillon cubes, salt and pepper. Bring to boil. Gradually add spaghetti and beans while mixture continues to boil. Cover and simmer until spaghetti is tender, stirring now and then. Leftover cooked vegetables could be added just before spaghetti is done. Non-vegans can serve with grated cheese.

This recipe is quite malleable as to amounts and kinds of veggies, etc. We really enjoyed it.

Vegan Strawberry-Rhubarb Crisp

Ingredients

  • 4 c. rhubarb pieces (about 1 lb.)
  • 2 c. sliced strawberries
  • 1 c. sugar
  • 1 1/3 c. flour, divided
  • 1/2 tsp. cinnamon
  • 1 c. brown sugar
  • 1 c. old fashioned rolled oats
  • 1/4 tsp. nutmeg
  • 1/2 c. butter, melted & cooled

The fun part

In large bowl combine rhubarb, strawberries, sugar, 1/3 cup flour and cinnamon. Transfer to greased 9 x 13 inch baking dish.

In another bowl combine remaining 1 cup flour with brown sugar, oats and nutmeg. Add butter and blend well to create the streusel. Sprinkle streusel over rhubarb mixture and bake at 350 degrees for 35-40 minutes.

Note from my mom

You can leave out the cinnamon and nutmeg--spices are not really needed.

Do not cut back on the sugar mixed in with the fruit, however, even though the strawberries are gloriously sweet this time of year. Rhubarb is sour, sour--it will cut any cloying sweetness and make the result a little more grownup, but still dessert-like.

Melting the butter/margarine is optional. All it really has to be is soft--you can mix it into the rest of the crumb ingredients with your fingers.

It's wonderful, and easy, and seasonal as all get out.

love, mom

Vegan String Bean Casserole

Ingredients

  • 2 tablespoons margarine
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon sugar
  • 1/4 cup onion, diced (tiny)
  • 3/4 cup vegan sour cream
  • 1 pound fresh green beans
  • 1/2 cup nutritional yeast (or 2 cups cheddar cheese, preferably vegan)
  • 1/2 cup plain bread crumbs
  • 1 tablespoon margarine, melted

Directions

  1. Preheat oven to 350 degrees.
  2. Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for about two minutes. Stir in the salt, pepper, sugar, onion, and sour cream. Add green beans, and stir to coat.
  3. Transfer the mixture to a 2 1/2 quart casserole dish. Spread nutritional yeast over the top. In a small bowl, toss together bread crumbs and remaining butter, and sprinkle over the nutritional yeast.
  4. Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.

Wheatpaste

Like salsa, great wheatpaste can be made using various recipes. (In other words, this ain't no chemistry formula.) The easiest way: skip the kitchen and buy it. Go to your local independent hardware story and purchase wallpaper adhesive, either in pre-mixed or powdered form. Mix the powdered stuff according to the directions.

Home recipes for wheatpaste call for varying combinations of wheat flour and water. It's sort of like making gravy. (Wheat flour is regular old flour made from wheat. Use white or whole grain.) Here's a typical recipe: Mix one part wheat flour (e.g., 4 cups) with three parts water (e.g., 12 cups). Cook over medium heat until boiling, stirring constantly to remove all lumps. Lower heat and simmer for about a half hour. I never stop stirring. You will probably have to add water as it's cooking to get a substance that's smooth enough to use like paint but thick enough to stick to walls. Do not burn. Let cool before using.

How to Apply Your Posters with your Wheatpaste

- Obtain a bucket for the wheatpaste, and a wide brush-like a wallpaper brush, sponge, or paint roller. See what works best for you.

- Brush a thin layer of wheatpaste on the flat surface where the poster will be pasted. Slap on the poster. Smooth it out. Some people brush a thin layer of wheatpaste over the poster as a topcoat, but you should at least cover the edges and corners of your poster with wheatpaste so it can't be peeled off as easily. (Most wheatpaste is fairly clear when it dries.)

- Make sure all corners of your poster are pasted down, and minimize bubbles or wrinkles. The posters are more difficult to remove this way.

PS Know the law so you don't end up locked down.

Vegan Black Bean Burgers

Ingredients

(use vegan versions)

  • 1 medium chopped onion
  • 4 garlic cloves minced
  • 2 large carrots, peeled and grated carrots
  • 2 tsp chili powder
  • 2 tsp ground cumin
  • 2 cans of black beans
  • 4 Tbsp Dijon mustard
  • 2 Tbsp soy sauce
  • 3 Tbsp tomato paste
  • 1 1/2 cup rolled oats
  • salt & fresh ground pepper (to taste)
  • 1 can sweet corn
  • oil for frying

Directions

  1. Sauté onions and garlic in oil until the onions begin to soften. Add carrots, chili powder and cumin. Cook on low heat for 5 minutes. Set aside.
  2. Mash the beans in a large bowl with a potato masher.
  3. Add the mustard, soy sauce, tomato paste, sweetcorn and the sautéed vegetables. Mix in the oats. Add salt and pepper to taste.
  4. Moisten your hands and form the burger mixture into 4 or 6 patties.
  5. Oil a nonstick pan and cook burgers on medium-low heat for 5-8 minutes on each side. Alternatively, brush with oil and bake in the oven at 190 degrees C / 370 degrees F for about 15 mins, flipping over halfway through.
  6. Serve and enjoy.
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