Be Patient, Some More Wondrous Vegan Recipes

pinkyjain's photos

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Snacks, Vegan

Bean Nuts

This recipe works well with any dried, whole bean or legume. Try whole lentils, green peas, chickpeas, soy beans, etc.

2 cups dried, whole beans or legumes

water for cooking

1 onion, peeled and quartered

2 stalks celery, cut into halves, widthwise

3 tsps. extra virgin olive oil

spices to taste

If you're using beans, soak them overnight.

Drain, rinse, and cook in fresh water with the

onion and celery. If you're using lentils or

green peas, don't bother soaking overnight, just

cook in pure water with the onion and celery.

Cooking times vary depending on the bean or

legume used. Keep your eye on them. You want

them to be tender enough you can bite through

them easily, but not mushy. When the beans are

tender, drain them and toss them with the

olive oil on a cookie sheet. Preheat oven to

200 and slow roast them for 4 to 8 hours,

tossing frequently. Test them every couple of

hours to see if they are crunchy enough. When

they are nice and crunchy, remove from the

oven and toss in the spices of your choice,

like garlic, salt, etc. Store in an airtight

container for up to one week, or a month, if you

keep them in the fridge.

Cheezy Pita Toast

Copied from "Simply Vegan", by Debra Wasserman

Serves 2; 176 Calories per serving

2 Vegan *pita breads (Homemade recipe follows)

2 Tbs. nutritional yeast flakes

1 Tb. soy margarine

Split pita breads in half. Sprinkle nutritional

yeast flakes over bread & dab with soy

margarine. Heat in a toaster oven for a few

minutes, until margarine melts.

*Arabian Pita Bread

by najwa; Makes 18 Pitas; 1? hours; 15 minute preparation, 120 calories per pita

3 cups flour

1 Tb. nonfat dry soy milk powder

6 Tbs. oil

1 Tb. instant yeast

1 to 2 tsps. Vegan sugar

1/2 tsp. salt

1 1/2 cups water

Mix yeast, water and sugar. Set aside. In a large bowl, combine flour, dried soy milk and salt. Pour oil and water and mix well. You might need to add more flour or water, depending on the absorbency of the flour. Knead dough briefly, divide into 18 egg sized balls. Place on a floured surface, cover and let rest for 15 to 30 minutes. Roll one ball out and cook in a saucepan until large "bubbles" form. Flip pita over and cook the other side for a few more minutes. I flatten it out with a spatula. Keep bread warm, wrap in a towel or place in a plastic sandwich bag, while cooking the rest of the bread. These freeze well.

Fried Bananas

Copied from "Simply Vegan", by Debra Wasserman

Serves 2; 218 Calories per serving

3 very ripe bananas, peeled

1 Tb. oil

1/4 tsp. cinnamon

Heat oil in a frying pan over medium heat.

Slice bananas in half lengthwise. Lay bananas

in pan. Sprinkle with cinnamon. Fry on each

side for 2 minutes. Serve hot.

Not Zarella Sticks

4 servings

1 pound extra firm tofu

2 Tbs. tamari soy sauce

1/2 cup Vegan *bread crumbs (Recipe follows)

1/2 cup unbleached flour

1/2 tsp. garlic powder

1 tsp. dried parsley flakes

1/4 tsp. turmeric powder

To keep the shape of the sticks, be sure to use

Chinese style extra firm tofu; if you can't find it,

use firm tofu and wrap the block in a paper towel or

two and leave in the refrigerator overnight to absorb

as much water as possible. In either case, handle it

gently! Preheat oven to 400. Lightly oil a cookie

sheet. Cut the tofu into strips about 3x3/4x3/4

inches. Marinate the strips in the soy sauce for about

two hours. Meanwhile, mix together the rest of the

ingredients. Roll the marinated tofu in the crumb

mixture to cover completely, then place on the cookie

sheet, leaving about a half inch between pieces. Bake

for 10 to 15 minutes until golden, then turn and bake

the other side the same. Serve hot or cooled to room

temperature.

*Vegan Breadcrumbs

5 to 6 slices stale bread or fresh Vegan bread, cut into 1/2 inch cubes, Vegan baguette

1 tsp. dried parsley

1/4 tsp. dried basil

1/4 tsp. dried oregano

salt and pepper

If using fresh Vegan baguette, place slices on a cookie sheet in a preheated 400 degree Fahrenheit oven for about 10 to 12 minutes. Let cool slightly and cut into cubes. Place cubes of stale or toasted baguette in a blender. Add herbs, salt and pepper and process for 15 to 20 seconds, or until the mixture is ground into fine crumbs.

Nut Sticks

Serves 4 to 6

1 cup natural nut butter of your choice, cashew is best

1 cup light oil

16 slices Vegan *whole wheat bread (Homemade recipe follows)

1/2 cup raw sesame seeds

Preheat the oven to 250. Slice the bread into strips

about inch wide and arrange on cookie sheets, with

plenty of room between them. Place these in the oven

and dry the bread out for about 15 minutes, turning

halfway, so that the strips are very hard. While they

are drying out, combine the nut butter and oil in a

large, heavy skillet with deep sides. Mix over medium

low heat until well combined and it looks kind of

runny. When the bread is ready, remove it from the

oven and grind up 6 strips in your blender or food

processor until they are almost a powder. Mix in the

sesame seeds to the bread crumbs, and pour out onto a

large plate. Dip and the remaining strips of bread a

few at a time in the nut/oil mixture, making sure they

are well coated. Let excess nut/oil mixture run off

of them before dipping and rolling the sticks in the

bread crumb/sesame seed mix. Let them dry and cool on

a cookie sheet for about an hour, and serve.

*Whole Wheat Bread, Fabulous Homemade Bread

SUBMITTED BY: J. Drury, Servings Per Recipe: 72; Amount Per Serving Calories: 115; Original recipe yield, 6 loaves

"Best Homemade Bread - 6 loaves in less than 3 hours! This is a variation of my mother Elaine's recipe. She is 75, and still makes hers by hand. I cheat and use a Bosch mixer, that's my time saver."

1/2 cup warm water

3, .25 oz. pkgs. active dry yeast

1/4 cup bread flour

1 Tb. Vegan white sugar

2 cups quick cooking oats

2 cups whole wheat flour

4 1/2 cups warm water

1 1/2 Tbs. salt

2/3 cup Vegan brown sugar

2/3 cup vegetable oil

10 cups bread flour

In the mixing bowl of an electric mixer, stir together 1/2 cup warm water, 1 Tb. sugar, 1/4 cup bread flour, and yeast. Let grow for about 5 minutes. It will bubble almost immediately. Measure oats, 4 1/2 cups warm water, whole wheat flour, salt, 2/3 cup sugar, and 2/3 cup oil into the mixing bowl. Mix on low speed with a dough hook for 1 to 2 minutes. Increase speed slightly, and begin adding bread flour 1/2 to 1 cup at a time until dough pulls away from sides of bowl. Humidity determines how much flour you need before the bread pulls away from the edge of the bowl. It is normal for the dough to be sticky. Place dough in an oiled bowl, and turn to coat the surface. Cover with a damp cloth. Let rise in a warm spot for 1 hour, or until doubled in size. Divide dough into 6 pieces. Shape loaves, and place in greased 8 x 4 inch pans. Let rise until dough is 1 inch above rim of pans, usually 1 hour.

Bake at 350 degrees F for 35 minutes, or until tops are browned. Let cool in pans for 10 minutes, and then turn out onto wire racks to cool completely.

Oatmeal Medley

Copied from "Simply Vegan", by Debra Wasserman

Serves 4; 244 Calories per serving

2 cups rolled oats

4 cups water

1/2 cup unsweetened shredded coconut

1/2 tsp. cinnamon

1 cup fresh or frozen blueberries

Mix ingredients, except for blueberries,

together in a pot. Cook over medium heat for

about 10 minutes until oats are done. Stir

oats occasionally while cooking. Add blueberries

& heat for 3 more minutes. Serve hot.

Soup Recipes, Vegan

Barley Mushroom Soup

Makes 8 servings; 78 Calories per 3/4 cup

2 tsps. oil

1/2 cup onions, chopped

1/2 cup carrots, chopped

1/2 cup celery, thinly sliced

1/2 cup celery leaves, chopped

3 cups mushrooms, sliced

5 cups water

1/2 cup barley, uncooked

4 tsps. instant *Vegan vegetable broth (Recipe follows)

1/8 tsp. garlic powder

salt & pepper to taste.

Heat oil in a large soup pot over medium

heat. Add vegetables. Cook 5 minutes, stirring

frequently. Add remaining ingredients & bring to

a boil. Cover, reduce heat to low, & simmer

1 hour.

*Broth, Vegan Vegetable Stock, or broth, Clear

Makes 2 quarts; 5 Calories per 1 cup

1/2 cup dried mushrooms, preferably a boletus

variety, cepes in French, porcini in Italian

2 onions, thinly sliced

2 cups carrots, chopped

1 leek, about 2 cups, thinly sliced

3 stalks celery, 1 1/2 cups, thinly sliced

5 to 6 garlic cloves, 1 Tb., thinly sliced

1 tsp. herbs of choice

10 cups water

Place all in a stock pot & bring to a boil,

reduce the heat to low, cover & boil gently

for 1 hour. Strain the mixture through a fine

strainer into a large bowl, pressing on the

solids to extract as much liquid as possible.

You should have about 2 quarts. If you have

more, boil it until reduced; if less, add

water. Cool to room temperature. Cover &

refrigerate for use within 4 to 5 days, or

freeze in 2 cup containers for use as needed.

Chiddiry Cheeze Soup

Copied from "Vegan Vittles", by Joanne Stepaniak

Makes 5 cups; 124 Calories per serving

1 potato, peeled & coarsely chopped

1 carrot, peeled & coarsely chopped

1 onion, coarsely chopped

1 10.5 oz. pkg. lite silken tofu, firm, crumbled

1/2 cup nutritional yeast flakes

2 Tbs. fresh lemon juice

1 1/4 tsp. salt

1 tsp. onion granules

1/4 tsp. garlic granules

1 cup low fat soy milk

Place the potato, carrot, onion, & water in a

2 quart saucepan, & bring to a boil. Reduce

heat to medium, cover the saucepan with a lid,

& simmer the vegetables, stirring once or

twice, for 10 minutes or until tender. Puree

the soup in batches. To do this, transfer a

small portion of the cooked vegetables, some of

the cooking water, & a small amount of each

of the remaining ingredients, except the milk,

to a blender. Process each batch until the

mixture is completely smooth. Pour the blended

soup into a large bowl. Continue processing the

rest of the vegetables, the cooking water, &

the remaining ingredients in a similar fashion,

adding them to the bowl as they are blended.

Return the blended soup to the saucepan, & stir

in the Vegan milk. Place the saucepan over low

heat, & warm the soup through, stirring often,

until it is hot. Variations: Prepare the

recipe as directed above. Then add one of the

following options to the finished soup:

*Broccoli Cheeze Soup Or Cauliflower Cheeze Soup

Add 1 1/2 cups broccoli or cauliflower, cut or broken

into small florets, & steamed until tender.

*Cheezy Vegetable Soup

Add 1 10 oz. package of frozen vegetables, cooked according to the package directions, & drained.

*Green Peas & Cheeze Soup

Add 1 1/2 cups frozen, loose pack green peas, cooked according to the package directions, & drained.

*Herbed Chiddiry Cheeze Soup

Add 1 to 1 1/2 tsps. of your favourite dried herb or 4 tsps. of your favourite chopped, fresh herb. Herbs may also be added to the other variations above. Dill weed is

particularly nice with green peas. Thyme or oregano is good with mixed vegetables. Basil is

a pleasant complement to broccoli.

Corn Chowder

Copied from "Simply Vegan", by Debra Wasserman

Serves 5; 166 Calories per serving

1 Tb. oil

1 onion, chopped

2 cups water

2 stalks celery & 2 carrots, chopped

2 17 oz. cans Vegan creemed corn

1 cup soy milk

1 potato, chopped

1 1/2 tsps. garlic powder

1/4 tsp. nutmeg

salt & pepper to taste

Sauté onion in oil over medium high heat

until soft. Add water & chopped celery &

carrots. Cook 10 minutes. Add creemed corn, soy

milk, chopped potato, & spices. Continue

cooking for another 10 minutes. Serve hot.

Creemy Lentil Soup

Copied from "Simply Vegan", by Debra Wasserman

Serves 4; 289 Calories per serving

3 carrots, chopped

1 onion, chopped

2 Tbs. oil

1 1/2 cups red lentils

4 cups water

1 Tb. marjoram

salt & pepper to taste

1 cup water

slices of lemon

Sauté carrots & onion in oil over medium high

heat until onions are clear. Add remaining

ingredients, except 1 cup water & lemon slices,

& bring to a boil. Lower heat, but continue

cooking over medium high heat for 20 minutes.

Pour mixture into a blender. Blend until creemy.

Return mixture to a pot & add 1 cup of

water. Reheat for a few minutes, until hot.

Serve soup garnished with lemon slices.

Elegant Broccoli Bisque

Copied from "Vegan Vittles", by Joanne Stepaniak

Makes about 7 cups; 107 Calories per serving

4 cups broccoli, or 2 cups broccoli & 2 cups

cauliflower, cut into small florets

2 cups water or *Vegan vegetable broth (Recipe above)

2 potatoes, peeled & cut into chunks

1 cup onion, chopped

2 tsps. dried tarragon leaves

2 cups low fat soy milk

2 Tbs. almond butter

1 Tb. Dijon mustard

salt & ground white or black pepper, to taste

Place the broccoli & cauliflower, if using,

water or broth, potatoes, onion, & tarragon in

a 4 1/2 quart saucepan or Dutch oven. Bring to

a boil, then reduce heat to medium. Cover the

saucepan with a lid, & simmer the vegetables

until they are tender, about 10 to 12 minutes.

Process the soup in batches in a blender,

adding a portion of the milk, almond butter &

mustard to each batch. See instructions For

Blending under "Milk Substitutes". under "Basic

Nut Milk" recipe. Rinse out the saucepan, &

return the blended mixture to it. Place

saucepan over medium low heat, & warm the

soup. stirring often, until it is heated

through. Season the soup with salt & ground

black pepper, to taste. Serve hot.

French Onion Soup

Copied from "Vegan Vittles", by Joanne Stepaniak

Makes about 1 1/2 quarts; 4 to 6 servings; 148 Calories per serving

1 Tb. canola oil

2 or 3 onions, sliced or chopped

3 to 6 garlic cloves, minced or pressed

1/4 cup whole wheat pastry flour

4 cups water

1/4 cup soy sauce

Vegan *French bread (Homemade recipe below), 1 slice per serving; or 1/4 cup Vegan *croutons (Recipe follows for Croutons), 1/4 cup per serving

Place the oil in a 4 1/2 quart saucepan or

Dutch oven, & heat it over medium high. When

the oil is hot, add the onions & garlic.

Reduce the heat to medium, & sauté the onions

& garlic for 5 minutes. Stir in the flour,

mixing it well. Then stir in the water & soy

sauce, & bring the soup to a boil. Reduce

heat to low, cover the saucepan with a lid, &

simmer the soup for about 20 minutes, or until

the onions are tender. Just before serving the

soup, place a slice of French bread or some

croutons in the bottom of each soup bowl.

Ladle some of the soup on top, & serve at

once.

*French Bread

48 Calories per slice; Two Loaves, 16 slices a loaf

1 pkg. yeast

2 cups lukewarm water, divided

2 tsps. Salt

4 cups all purpose flour

3 Tbs. Vegan sugar

pinkyjain has also added 2 jars minced garlic, or use

powdered garlic & onion. Add these after the dough has

risen for the first hour. If the garlic is added

too soon, it kills the yeast

Dissolve yeast in 1 cup of the water. In a large

bowl, mix salt, flour, & sugar. Stir in the yeast

mixture & just enough of the 2nd cup of water to hold

dough together. Cover. Let rise until double, about an

hour. Add minced garlic, or garlic & onion powder,

punch down & knead until smooth & elastic. Divide in

half & shape into two long, thin loaves. Place on

ungreased, foil covered baking sheet. Slash loaves

diagonally at 2 inch intervals. Bake in a 375 oven

for 45 minutes. pinkyjain sez this bread is

delicious & very easy to make.

*Croutons, Garlic Croutons

by LikeItLoveIt; 6 servings; 156 calories per serving; 25 minute; 5 minute preparation

4 Tbs. Vegan margarine

1 clove garlic, minced

3 slices Vegan French bread, cut into 1 inch cubes, thick slices.

Preheat oven to 350 degrees F. In a large sauté pan, melt margarine over medium heat. Stir in garlic; cook and stir for 1 minute. Add bread cubes, and toss to coat. Spread on a baking sheet. Bake for 15 minutes, or until crisp and dry. Check frequently to prevent burning. Cool.

Gazpacho

Makes about 4 1/2 cups; 42 Calories per 3/4 cups

1 tomato

1/2 onion

1/2 cucumber

1/2 green bell pepper, or red

1 celery stalk

2 tsps. fresh parsley, finely chopped

2 garlic cloves, minced or crushed

2 cups tomato juice

3 Tbs. cider vinegar

2 Tbs. basil

1 Tb. lemon juice

1 tsp. salt

1/2 tsp. white pepper

1 tsp. Vegan *Worcestershire sauce (Recipe follows)

dash of tabasco sauce

Finely chop all vegetables. Combine with all

remaining ingredients & refrigerate 24 hours.

*Worcestershire Sauce

Makes about 2 cups; 10 Calories per Tb.

Combine in a blender:

1 cup cider vinegar

1/3 cup dark molasses

1/4 cup soy or mushroom sauce

1/4 cup water

3 Tb. lemon juice

1 1/2 Tb. salt

1 1/2 tsp. powdered mustard

1 tsp. onion powder

3/4 tsp. powdered ginger

1/2 tsp. black pepper

1/4 tsp. each garlic granules, cayenne, cinnamon

1/8 tsp. each ground cloves or allspice, ground cardamom

Pour into a saucepan & bring to a boil.

Store in a jar in fridge.

German Potato Soup

Makes 10 servings; 108 Calories per 1 cup

3 cups leeks, white part only, thinly sliced

1 cup carrots, thinly sliced

1 cup celery, thinly sliced

4 Tbs. soy margarine

4 cups potatoes, diced

6 cups *Vegan vegetable stock (Recipe above)

2 tsps. salt

1/4 tsp. black pepper

1/2 cup fresh parsley, chopped

In a large saucepan, sauté leeks, carrots &

celery in soy margarine until leeks are soft.

Do not brown. Add potatoes, stock, salt &

pepper. Simmer, covered, about 15 to 20 minutes

or until vegetables are tender. When soup is

cool enough to handle, puree in batches in a

blender. Return to saucepan & heat. Garnish

with parsley before serving.

Hungarian Mushroom Soup

Copied from "Vegan Vittles", by Joanne Stepaniak

Makes about 1 quart; 106 Calories per serving

2 tsps. olive oil

1 onion, chopped

2 cups *Vegan vegetable broth or water (Recipe above)

2 cups fresh mushrooms, sliced

1 tsp. dried dill weed

1 Tb. paprika, or to taste, preferably Hungarian paprika

1 Tb. soy sauce

1/4 cup whole wheat pastry flour

1 cup low fat soy milk

1/2 tsp. salt

ground black pepper, to taste

Place the oil in a 4 1/2 quart saucepan or

Dutch oven, & heat it over medium high. When

oil is hot, add the onion. Reduce heat to

medium. & sauté the onion until it is soft,

about 10 minutes. Add 1/2 cup of the broth or

water, hold the remaining in reserve, the

mushrooms, dill weed, paprika, & soy sauce.

Stir to mix well. Then cover the saucepan &

simmer for 15 minutes. Place the flour in a

small bowl. Gradually whisk in the Vegan milk,

making sure the mixture has no lumps. Stir

this liquid into the simmering mushroom mixture,

& cook, stirring constantly, until thickened.

Stir in the remaining broth or water, & season

the soup with salt, pepper, & some additional

dill weed or paprika, to taste, if desired.

Heat through, but do not boil.

Italian Tomato And Rice Soup

Makes 6 servings; 66 Calories per serving

1 12 oz. jar Vegan *salsa (Recipe follows)

1 cup tomato juice

1/3 cup quick cooking brown rice

1 Tb. onion, minced

1 tsp. Italian seasoning, crushed

1/2 tsp. Vegan vegetable bouillon granules

1/8 tsp. each dried minced garlic, black pepper

1 16 oz. pkg. Loose pack frozen zucchini,

carrots, cauliflower, lima beans & Italian

beans, or use fresh

1/3 cup finely shredded or grated Vegan

*Pirmeshin cheeze (optional) (Recipe follows)

In a large saucepan combine everything up to

the black pepper, add 2 cups water. Bring to

boiling; reduce heat. Cover & simmer for 10

minutes. Meanwhile, place frozen vegetables in a

colander. Run cold water over vegetables til

thawed. Stir vegetables into the rice mixture.

Return to boiling; reduce heat. Cover & simmer

for 5 to 10 minutes or til rice & vegetables

are tender. Top each serving with Vegan cheeze,

if desired.

*Jeff's Mild Spicy Homemade Salsa

by VA Navy Wife 06; 8 to 10 servings; 35 Calories per serving, probably 1 Tb.

1 hour; 30 minute preparation

2 jalapeno peppers, finely chopped

2 habanero peppers, finely chopped

4 garlic cloves, finely chopped

10 roma tomatoes, diced, determines the chunkiness of salsa

1 medium onion, finely chopped

2 vine ripe tomatoes, diced

1 Tb. parsley

1 Tb. oregano

1 Tb. basil

1 tsp. salt

1 tsp. pepper

1/4 cup white vinegar

Mix all ingredients together in saucepan. Simmer until proper thickness, approximately 30 to 45 minutes. Chill in fridge until ready to serve.

*Pirmeshin Cheeze

Serves 24

1 cup yeast flakes

1/2 cup slivered, blanched almonds (*See blanching procedure below)

1/2 tsp. salt

Place all ingredients in a food processor,

process until almonds are very finely ground.

Sprinkle on top of desired foods. Store in an

airtight container in refrigerator.

*ALMONDS, BLANCHING

Cover shelled nuts with cold water. Bring to a boil;

simmer 2 to 3 minutes, drain. Add cold water; drain. Pinch

nuts to slip skins.

Kale Potato Soup

Makes 6 servings; 90 Calories per serving

Bring to a boil & cook until potatoes are soft

5 cups water

1 onion, chopped

2 garlic cloves, minced

3 potatoes, chopped

salt & pepper to taste

Add:

4 cups steamed kale, chopped

Remove half the soup & blend in blender.

Return blended mixture to pot, & stir. Serve hot.

Lentil Soup With Split Peas

3/4 cup brown lentils

1/4 cup red lentils

1/4 cup yellow split peas

1/8 cup green split peas

3 tomatoes

3 carrots

3 garlic cloves

juice of one lemon

2 chili peppers

1/4 cup brown rice

spices: 1 tsp. basil, 1 tsp. sesame seeds, 1 tsp.

salt, 1/2 tsp. oregano, dash black pepper

Pick through and wash beans. Bring to a boil 4 1/2

cups of water, and add beans. Dice carrots, garlic,

and peppers, and add. Puree tomatoes and add. Add

lemon juice. Reduce to simmer, and add spices, and 1/4

cup olive oil. Cover, and cook 20 minutes. Add rice,

and additional water if necessary. Cook another 30

minutes, stirring occasionally. Some obvious items

could be added, such as leeks, green peppers, onions,

and so on.

Lima Bean Soup

Copied from "Vegan Vittles", by Joanne Stepaniak

Makes about 1 1/2 quarts,serves 4 to 6;197 Calories per serving

4 cups frozen lima beans, 2 10 oz. packages

2 cups water or *Vegan vegetable broth (Recipe above)

1 Tb. olive oil

1 onion, chopped

1 cup carrot, finely chopped

2 garlic cloves, pressed

2 Tbs. whole wheat pastry flour

1 tsp. dried thyme leaves, crushed

1 tsp. salt

ground black pepper, to taste

1 cup low fat soy milk

Place the lima beans in a 2 quart, or larger,

saucepan, & cover them completely with water.

Bring the water to a boil. Reduce the heat to

medium low, cover the saucepan with a lid, &

simmer the lima beans for 10 to 12 minutes,

or until they are tender. Drain the beans well

in a colander or wire mesh strainer. Puree

the beans & the 2 cups water or broth in 2

batches in a blender, processing until very

smooth & creemy. Set aside.

****Precautionary Note About Blending: Several of the

milks, soups & other recipes in "Vegan

Vittles’ will require blending. This must be

done in several small batches, depending on the

capacity of your blender container, so be sure

to take this into consideration when

processing. Don’t overfill your blender jar.

This is important because the mixture will

temporarily expand with air during processing, &

without sufficient space the contents of the

blender jar will not be able to move freely &

could possibly overflow. Keep in mind that hot

liquids, such as soups or sauces, release a

surprising amount of steam when pureed. This

can force the lid of the blender jar to pop

off or propel a spray of hot mixture out from

under the lid rim. As a standard precautionary

measure, fill the blender container no more

than halfway when blending hot nut or rice

milks, pureeing soups, or processing other hot

liquids, & use a kitchen towel to hold the

lid slightly ajar to allow some of the steam

to escape.

Place the oil in a 4 1/2 quart

saucepan or Dutch oven, & heat it

over medium high. When oil is hot, add the

onion, carrot, & garlic. Cover the saucepan

with a lid, reduce heat to medium, & cook the

vegetables, stirring occasionally, until they

are tender, about 10 to 15 minutes. When the

vegetables are tender, stir in the flour,

thyme, salt, & pepper. Mix well. Gradually stir

in the milk, & cook, stirring almost

constantly, until the mixture thickens slightly.

Stir in the pureed beans. Warm through on

medium low heat. Serve hot. Keep a close eye

on the lima beans during cooking. Lima beans

create a lot of foam which can be forced out

from under the lid of the saucepan. To keep

foam to a minimum, you can try one or more of

the following techniques: 1) stir the lima

beans often, 2) left the lid occasionally, 3)

cook the lima beans with the lid slightly ajar,

or 4) add a tsp. of oil to the cooking

water.

Potato Chowder, Philly

Copied from “dairy Free & Delicious”, by Bryanna Clark Grogan & Joanne Stepaniak

Makes 4 1/2 quarts; 108 Calories per 1 cup

5 cups, about 2 pounds, peeled and diced potatoes

2 large onions, diced

8 cups water

1 1/2 cups scallions, sliced

2 tsps. garlic granules

2 1/2 tsps. salt

1 cup soy milk

3/4 cup raw cashew pieces

1/3 cup unbleached all purpose flour

3 Tbs. fresh lemon juice

3 Tbs. nutritional yeast flakes

2 tsps. onion granules

1 Tb. Vegan *bakin bits (Recipes follows)

Place the potatoes, onions, and water in a large soup kettle, and bring to a boil. Lower the heat, cover, and simmer for 30 minutes or until the potatoes are fork tender and begin to break down. Stir in the scallions, garlic powder, and salt. Turn off the heat.

Remove 2 cups of the soup broth with some of the vegetables in it, and place in a blender with the remaining ingredients, except the Vegan bakin bits. Process until completely smooth. Return the blended ingredients to the soup pot. Cook over medium heat until thickened, stirring constantly. Stir in the Vegan bakin bits. Warm thoroughly on low without boiling.

*Bakin Bits, Vegan

2 cups texturized vegetable protein

1/2 cup liquid amino acids or tamari

4 Tbs. maple syrup

1 1/3 cups boiling water

1/2 tsp. garlic powder

Combine all liquid ingredients and garlic powder and simmer to a boil. Add to tvp (textured vegetable protein) and allow to sit for about 10 minutes, or until all liquid is absorbed. Spread in thin layer on non stick baking sheet, or lightly oiled pan. Bake in a 250 degree oven up to 20 minutes, until dry and crunchy. Some ovens may require additional time Stir every 6 minutes. Allow to cool completely, store in airtight container in refrigerator.

Comments from robertjaimes :

Best flavor if brought to room temperature before using.

Quick Cabbage Soup

Copied from "Simply Vegan", by Debra Wasserman

Serves 2; 54 Calories per serving

2 cups Chinese or green cabbage, shredded

2 tsps. oil

3 cups water

1 Vegan vegetable bouillon cube

Sauté cabbage in oil for 2 minutes over

medium high heat. Add water & bouillon cube.

Continue cooking over medium heat for 8

minutes. Serve hot.

Quick Pea Soup

Copied from "Simply Vegan", by Debra Wasserman

Serves 4; 162 Calories per serving;

1 onion, minced

1 Tb. oil

salt & pepper to taste

2 10 oz. boxes of frozen peas

1 cup soy milk

1 cup pre cooked rice or barley (optional)

Sauté onion in oil over medium high heat for

3 minutes. Add salt & pepper, & peas. Cook 5

minutes longer, stirring occasionally. Pour

mixture into a blender. Add soy milk & blend

until creemy. Pour blended mixture back into a

pot. Reheat a few minutes, adding pre cooked

rice or barley if desired.

Spinach & Rice Soup

Copied from “Conveniently Vegan” by Debra Wasserman

Serves 8; Total Calories per serving 118

10 oz. box frozen spinach

1 cup basmati rice

small onion, finely chopped

1 cup *vegetable broth (homemade, recipe above)

8 cups water

1/2 tsp. garlic powder; pepper to taste

6 ozs.,about 3/4 cups, plain or lemon soy *yogirt (Recipe follows)

Place all ingredients, except yogirt, in large pot and cook over medium heat for 30 minutes. Add yogirt and cook another 5 minutes. Serve warm.

*Yogirt, Tofu

This is a yogirt substitute to be used in

sauces, dips, dressings, etc., not necessarily

to eat plain with fruit. Make *Tofu Sour creem

(Recipe follows), reducing the salt to a small

pinch & using 2 to 4 Tbs. lemon juice. Add as

much plain, reduced fat soy milk or water as

needed to make it the consistency you prefer.

This can also be used as a Vegan butturmilk

substitute.

*Sour Creem, Tofu

Makes 1 1/2 cups; 11 Calories per 2 Tbs.

Place in a blender & process until very

smooth:

1 10.5 oz. pkg. Reduced fat, firm or extra

firm silken tofu

1 Tb. lemon juice, you may need a bit more

if using extra firm silken tofu

1/2 tsp. granulated Vegan sweetener

1/4 tsp. salt

1,000 mg. crushed Vegan Cruelty Free Vitamin C

Keep in a covered jar in fridge for up to a week.

Split Pea Soup

Makes 1 1/2 cup servings; 208 Calories per serving

1 cup dried split peas, Cook covered for 1 hour

1/4 cup barley, uncooked

6 cups of water

Add, cover, & cook another 30 minutes:

1 cup potato, diced

1 cup onions, chopped

1 cup cabbage, shredded

1 stalk celery, diced

1 cup carrots, diced

bay leaf, basil, tarragon, black pepper to taste.

Stick To Your Ribs Chili

Copied from "Vegan Vittles", by Joanne Stepaniak

Makes about 1 quart, serves 4; 213 Calories per serving;

2 tsps. olive oil

1 cup onion, finely chopped

1/2 cup celery, finely chopped

2 garlic cloves, minced or pressed

2 tomatoes, peeled, seeded & coarsely chopped

1 15 oz. can red kidney beans, pinto or back

beans, about 1 1/2 cups, rinsed well & drained

1 8 oz. can tomato sauce, 1 cup, or 1/3 cup

tomato paste mixed with 2/3 water

1 cup water

1/3 cup bulgur, medium ground

2 Tbs. tomato paste

1 Tb. Vegan sweetener of your choice

1 Tb. chili powder

1/2 tsp. dried oregano leaves

1/4 tsp. each ground black pepper, ground cumin

1/8 tsp. ground allspice or cinnamon

pinch of cayenne pepper, to taste

salt to taste

Place the olive oil in a 4 1/2 quart saucepan

or Dutch oven, & heat it over medium high.

When oil is hot, add the onion, celery, &

garlic. Reduce heat to medium, & cook, stirring

occasionally, for 10 to 15 minutes, or until

the onion is tender. When the onion is tender,

stir in the remaining ingredients, except the

salt, & bring the mixture to a boil. Reduce

heat to low, cover the saucepan with a lid, &

simmer the chili for 20 minutes, stirring

occasionally. Season the chili with salt, to

taste. Serve hot. Note: If you prefer a milder

chili, go easy on the black & cayenne

peppers, or eliminate them completely. For added

sweetness & texture, stir in one grated carrot

before bringing the mixture to a boil.

Soup, Dry Mixes, Vegan

Homemade Dry Onion Soup Mix

This recipe is from www.kitchenmixes.com. It is a great substitute for the boxed onion soup mix. You can add garlic powder or other seasonings if you wish. By foodtvfan; Makes 1 packet size; 41 Calories per packet; 5 minute 5 minute preparation

4 tsps. Vegan Vegetable bouillon granules

8 tsps. dried onion flakes

1 tsp. onion powder

1/4 tsp. seasoned pepper

Cut a 6 inch square of heavy duty foil. Place all ingredients in center of foil. Fold foil to make an airtight package. Label with date and contents. Store in a cool, dry place. Use within 6 months.

Homemade Dry Vegan Vegetable Soup Mix

SUBMITTED BY: Star Pooley; Servings Per Recipe, 12; Amount Per Serving, Calories: 117

1/3 cup Vegan Vegetable bouillon granules

1/4 cup dried minced onion

1/2 cup dried split peas

1/2 cup uncooked twist macaroni

1/4 cup barley

1/2 cup dry lentils

1/3 cup long grain white rice

1 cup uncooked tri color Vegan spiral pasta

Use a canning funnel or any funnel that has about a 2 inch neck. This will make it easier to fill the jar with the ingredients. Be sure to use a wide mouth, 1 quart canning jar. Layer ingredients in the order given: bouillon, onion flakes, split peas, small shape pasta, barley, lentils, rice, and enough tricolor spiral pasta to fill jar.

Attach tag with cooking instructions: Remove tricolor pasta from top of jar and reserve. Add the rest of the jar contents to the kettle with 12 cups water. Let come to a boil and simmer 45 minutes. Add tricolor pasta and simmer 15 minutes more. Serve with your favorite bread or rolls and a tossed salad.

Onion Soup Mix

From: Gloriamarie Amalfitano (gma@adnc.com)

1 Cup dark miso

1 Cup dried minced onion, I use the organically grown, no preservative kind not the chemically treated ones from the market.

Mix it together however you desire, put it in a jar and refrigerate and use it up in a month, I confess, I have kept it up to 3 months before it occurred to me to mix it in smaller quantities. To make soup, use 1 Tb. of the mix and 1 cup boiling water. Using it in dips and recipes will take some experimentation. I find though that about 1 to 2 Tbs. works for most recipes when I substitute this for the store bought mix.

Stews, Vegan

Barley and Seitan Stew

1 1/2 cup pearl barley

1/2 onion, chopped

1/3 or so of a red bell pepper, chopped

1 8 oz. package Seitan, chopped bite size pieces

1 tsp. sage

1 cup frozen peas

1 tsp. salt free seasoning

salt to taste

3 to 4 cups water

Dump all except peas into 2 quart sauce pan, bring

to boil, then lower to simmer for about 30 minutes.

Add peas, bring back to simmer, 5 minutes or so.

Chili Potato Stew

Makes 8 servings; 190 Calories per 1 1/4 cup

1 Tb. plus 1 tsp. oil

1 cup onions, finely chopped

2 cups celery, finely chopped

2 cups green, or red, bell pepper, finely chopped

4 garlic cloves, finely chopped

2 1 pound cans kidney beans, rinsed & drained

1 cup water

1 cup carrots, coarsely shredded

2 potatoes, unpeeled, coarsely shredded

1 Tb. each chili powder, dried parsley flakes

1 1/2 tsps. each dried oregano, dried basil

1 tsp. each ground cumin & ground allspice

2 bay leaves

salt to taste

Heat oil in a large pot over medium heat.

Add onions, celery, bell pepper, & garlic.

Cook, stirring frequently, until vegetables are

tender, about 10 minutes. Add remaining

ingredients & bring mixture to a boil. Then

cover, reduce heat to low, & simmer 1 hour.

Stir occasionally while cooking. Remove &

discard bay leaves before serving.

Chickwagon Stew

Copied from "Vegan Vittles", by Joanne Stepaniak

Serves 4; 324 Calories per serving

3 cups water or Vegan vegetable broth

8 ozs. tempeh, 1/2 pound, cut into 1/2 inch cubes

4 carrots, peeled & sliced

2 potatoes, peeled & cut into bite size chunks

2 onions, cut into wedges

1/2 cup ketchup

1/4 cup soy sauce

2 tsps. olive oil (optional)

1 tsp. each garlic granules, dried tarragon leaves

1/4 tsp. ground black pepper

1/4 cup whole wheat pastry flour

1/3 cup cold water

1 to 2 Tbs. fresh parsley, minced, for garnish (optional)

Place the first 11 ingredients in a 4 1/2

quart saucepan or Dutch oven. Bring the stew

to a boil. Reduce heat to medium low, & cover

the saucepan with a lid. Simmer the stew until

the vegetables are tender, about 30 minutes,

stirring occasionally. Place the flour in a

bowl or measuring cup. Gradually stir in the

water, beating vigorously with a fork until the

mixture is smooth. Stir the flour water

mixture into the stew. Cook, stirring

constantly, until the gravy is thickened &

bubbly. To serve, ladle the stew into soup

bowls. Garnish each serving with the parsley,

if desired.

Eggplant Pirmegino Stew

Copied from “The Uncheese Cookbook”, by Joanne Stepaniak

Makes 8 servings, 212 Calories per 2 cups

8 cups water

1 16 oz. can unsalted tomato paste

1 Tb. garlic granules

1 large onion, chopped

1 medium eggplant, unpeeled & chopped

2 cups kale, finely chopped, or 1 10 oz. pkg. frozen chopped kale, thawed (optional)

2 16 oz. cans Great Northern Beans, rinsed & well drained

1/2 cup nutritional yeast flakes

2 tsps. dried oregano leaves

3/4 tsp. salt, or to taste

freshly ground black pepper

2 fresh, ripe tomatoes, chopped

Combine the water, tomato paste, and garlic granules in a large soup pot. Add the onion, eggplant, and kale, if using. Bring to a boil. Reduce the heat, cover, and simmer over medium heat until eggplant is tender but still firm, about 15 minutes. Place 2 cups of the soup broth, 1 can of beans, the nutritional yeast flakes, and the seasonings in a blender. Process until very smooth. Pour into the soup pot and mix well. Stir in the remaining can of beans and the chopped tomatoes. Simmer, uncovered, until the beans are heated through and the tomatoes are slightly softened.

Garlic Seitan Stew

Serves 12, 12 cups; 105 Calories per 1 cup serving

2 heads garlic

8 cups of water or *Vegan vegetable broth (Recipe follows)

2 Tbs. sage

1 bay leaf

salt & pepper to taste

3 cups potatoes, diced

10 ozs. Seitan

3 cups broccoli florets or chopped cabbage

Preheat oven to 375. Separate garlic into

cloves, place on baking sheet & roast for 15

to 20 minutes, or until soft. In a large pot,

combine garlic with stock, sage, bay leaf,

salt & pepper. Bring to a boil & simmer,

partially covered, 30 minutes. Drain broth

through a medium mesh strainer into a large

bowl, pressing with the back of a spoon to

extract all garlic pulp. Return broth to pot,

add potato & simmer 10 minutes. Stir in Seitan

& simmer for 10 minutes. Stir in broccoli, or

cabbage, & simmer for 5 minutes & serve.

*Broth, Vegan Vegetable Stock, or broth, Clear

Makes 2 quarts; 5 Calories per 1 cup

1/2 cup dried mushrooms, preferably a boletus

variety, cepes in French, porcini in Italian

2 onions, thinly sliced

2 cups carrots, chopped

1 leek, about 2 cups, thinly sliced

3 stalks celery, 1 1/2 cups, thinly sliced

5 to 6 garlic cloves, 1 Tb., thinly sliced

1 tsp. herbs of choice

10 cups water

Place all in a stock pot & bring to a boil,

reduce the heat to low, cover & boil gently

for 1 hour. Strain the mixture through a fine

strainer into a large bowl, pressing on the

solids to extract as much liquid as possible.

You should have about 2 quarts. If you have

more, boil it until reduced; if less, add

water. Cool to room temperature. Cover &

refrigerate for use within 4 to 5 days, or

freeze in 2 cup containers for use as needed.

Lentil and Barley Stew

About 6 servings

1/4 cup extra virgin olive oil

1 onion, cut into quarter inch dice

2 medium sized leeks, white part with about 3 inches

of green, cut into quarter inch dice

4 carrots, cut into quarter inch dice

2 zucchini, cut into quarter inch dice

2 ribs celery, cut into quarter inch dice

2 garlic cloves, pressed or finely minced

1 Tb. fresh thyme leaves or 1 tsp. dried thyme

1 cup dried brown lentils, rinsed

1/2 cup pearl barley, rinsed

6 to 7 cups strong *Vegan vegetable stock or broth (Recipe above)

2 cups tomatoes, diced ripe or canned

1 cup fresh basil leaves, torn or chopped, or 2 Tbs.

dried basil

salt and ground black pepper to taste

1/2 cup fresh parsley, chopped

Heat the olive oil over medium heat in a large, heavy

pot or Dutch oven. Add the onion, leeks, carrots,

zucchini, celery, and garlic. Stir fry for about a

minute, then cook over low heat, stirring frequently,

for 15 minutes or until the vegetables are well

wilted. Stir in the thyme and cook for another minute

or 2. Add the lentils, barley, and six cups of the

stock or broth. Bring to a boil, then reduce the heat

to medium and simmer, uncovered, for 30 minutes,

stirring frequently. Stir in the tomatoes and basil.

Season to taste with salt and pepper, and cook

another 10 minutes. Stir in the parsley and heat

through. If the stew seems too dry, add up to one more

cup of stock or broth.

Lentil And Bulgur Wheat Stew

3/4 cups dried lentils

4 cups water

bulgur

1 stalk celery, chopped (optional)

3 carrots, sliced in 2/4 inch chunks

2 cups yellow onions, chopped

2 cups mushrooms, sliced

1 Tb. tamari soy sauce

balsamic vinegar

spices: cumin, paprika, black pepper, coriander seed

Have vegetables all sliced & ready to cook

before starting the lentils cooking. Bring the

lentils & water to a boil in a large saucepan,

then reduce to a simmer. 10 minutes later add

the carrots, return water to a boil, & simmer

5 minutes longer. While the lentils are

cooking, sauté the onions to translucency, using

balsamic vinegar as the liquid. Add the

mushrooms & tamari soy sauce. Add to the lentil

mixture. Add the spices. Simmer all for 15

minutes. Add the bulgur & celery & simmer 5

to 10 minutes. The water should be absorbed by

now, so be careful about burning it.

Seitan Stew

Serves 4; Total Calories per Serving, 277

1 cup of water plus 1/2 cup water

1 oz. dried wild mushrooms such as morel, shitake, or porcini

1 Tb. oil

1 large onion, chopped

2 carrots, diced

4 to 5 small potatoes, cut in half

1/2 pound mushrooms, halved

3 dried tomatoes, made into powder

8 ozs. Seitan, cut in small chunks

1 tsp. each dried rosemary, dried thyme, dried sage

1 Tb. miso

1 Tb. arrowroot plus additional if needed

2 Tbs. fresh chopped parsley

Freshly ground black pepper to taste

Boil one cup of the water and soak the dried

mushrooms, if they are morels or shitake, for 30

minutes. Save soaking water. If using porcini add when

recommended. Heat oil in pan over medium heat. Add

onion, carrot, turnips, and potatoes. Sauté for 3 to 5

minutes until onion begins to soften. Add fresh

mushrooms, tomato powder, and 1/4 cup water. Cook for

5 more minutes. Then add Seitan chunks, dried herbs,

and rehydrated mushrooms that have been cut in pieces. Cook for 5

more minutes. Add soaking water drained of any debris

and porcini, if using them. Add the miso and stir.

Cook for about 10 more minutes until vegetables are

almost tender. Combine the remaining 1/4 cup water

with the arrowroot and add to the pan over medium

heat, stirring until thickened. If too thick add water

1 Tb. at a time. If too thin add arrowroot 1

tsp. at a time. Season with black pepper. Add

parsley just before serving.

Tofu Stew

Copied from "Simply Vegan", by Debra Wasserman

Serves 4; 219 Calories per serving

1 pound tofu, cubed in small pieces

1 1/2 tsps. oil

1 zucchini, chopped

1 carrot, peeled & sliced thinly

2 stalks celery, chopped finely

1 pound mushrooms, sliced

1/2 tsp. garlic powder

pinch black pepper

1/2 tsp. oregano

1 onion

3 Tbs. *Vegan vegetable broth (Recipe above)

3 Tbs. whole wheat flour

1 Tb. tamari or soy sauce

1/4 tsp. paprika

1 cup water

Sauté tofu, zucchini, carrot, celery, mushrooms,

& spices in oil in a non stick pan for 10

minutes over medium high heat. Lower heat &

simmer 5 minutes longer in a covered pan. While

tofu & vegetables are simmering, stir fry

onion in broth until clear. Add flour, tamari

or soy sauce, paprika, & water. Stir until

sauce begins to thicken. Add tofu & vegetable

mixture to sauce. Stir well & serve hot.

Stuffed Bell Pepper Recipes, Vegan

Corn Stuffed Peppers

erves 4; 192 Calories per serving

4 large green or red bell peppers

1 Tb. oil

1/2 cup onions, finely chopped

1 garlic clove, crushed

1/2 cup creem style corn

1/2 cup corn kernels

1/2 cup Vegan dry *corn bread or corn *tortillas, crumbled (Recipes for either follows)

1/4 cup parsley, freshly minced

1 Tb. red chili powder

salt & pepper to taste

2 cups *Vegan vegetable broth (Recipe follows)

Preheat oven to 375. Fill a large kettle to

at least half full & bring water to rolling

boil. Slice off a top "lid" from each pepper

& scrape insides clean. Put shells into water,

parboil for 2 minutes, remove from water

carefully, invert on towels, & drain. In a

skillet, sauté onions & garlic til soft. Cool

slightly & combine with all other ingredients.

Stuff peppers with mixture & set in baking

pan. Bake about 40 minutes covered & then 10

minutes uncovered at 375, basting often with

vegetable broth.

*Corn Bread

Copied from "Simply Vegan" by Debra Wasserman

Serves 6; 299 Calories per serving

1 cup cornmeal

1 cup whole wheat flour

1 Tb. baking powder

1/4 cup oil

1 cup soy milk

1/3 cup molasses or maple syrup

Preheat oven to 375. Mix ingredients together

in a bowl. Pour batter into lightly oiled 8

inch round pan, or muffin tins, & bake for 20

minutes.

*Corn Tortillas

by Roosie, 16 servings 16 tortillas, 52 Calories per tortilla

2 cups masa harina flour, corn flour

1 cup water

1/2 tsp. salt

Mix flour and salt, then add warm water. Knead until a soft dough forms, adding more water or flour as needed. Tightly wrap dough in plastic wrap and let sit for 10 to 30 minutes. Divide dough into about 16 balls, about 1/2” in diameter each. Place each ball between 2 sheets of plastic wrap or waxed paper and roll into 5" round using a rolling pin, heavy flat bottomed pan or tortilla press, availiable at cooking. com[http://www. cooking. com/products/shprodde. asp? SKU=116136]. If the edges of the tortilla are uneven and crumbly, the dough needs a little more water. If the dough sticks to the waxed paper and it is very soft, add a few tablespoons of flour. Repeat with remaining dough, leaving each tortilla between the sheets of waxed paper. Heat an ungreased cast iron griddle or large non stick skillet over medium high heat. Peel off the top sheet of waxed paper and invert the tortilla into the hot pan, quickly and carefully peel off remaining wax paper. Cook tortilla until stiffened, about 30 seconds; turn for 1 minute or until it is lightly browned, then turn to the first side for 30 seconds. The cooking time for each tortilla should be less than 2 minutes, do not cook until crispy.

*Broth, Vegan Vegetable Stock, or broth, Clear

Makes 2 quarts; 5 Calories per 1 cup

1/2 cup dried mushrooms, preferably a boletus

variety, cepes in French, porcini in Italian

2 onions, thinly sliced

2 cups carrots, chopped

1 leek, about 2 cups, thinly sliced

3 stalks celery, 1 1/2 cups, thinly sliced

5 to 6 garlic cloves, 1 Tb., thinly sliced

1 tsp. herbs of choice

10 cups water

Place all in a stock pot & bring to a boil,

reduce the heat to low, cover & boil gently

for 1 hour. Strain the mixture through a fine

strainer into a large bowl, pressing on the

solids to extract as much liquid as possible.

You should have about 2 quarts. If you have

more, boil it until reduced; if less, add

water. Cool to room temperature. Cover &

refrigerate for use within 4 to 5 days, or

freeze in 2 cup containers for use as needed.

Eggplant Stuffed Green, or Red, Bell Peppers

4 green or red bell peppers, seeded, cut off tops and

add inside with other stuff. You can par boil the

peppers first for 2 minutes.

1 medium eggplant, baked 45 minutes, peel off skin,

drain in strainer while mashing

1 zucchini finely chopped

1 Onion, chopped

2 garlic cloves, minced

corn

rice, or oats

ketchup

Preheat oven to 375. Put stuffing in peppers. Set

peppers in a non stick baking pan, on their sides, or

standing up. Put a little water on bottom of pan.

Cover with foil and bake for 30 minutes. Do not

overcook.

Leek And Corn Stuffed Bell Peppers

Serves 8 to 10; 146 Calories per serving

10 medium green and/or red bell peppers

2 Tbs. olive oil

4 large leeks, white & palest green parts

only, chopped

2 Tbs. minced shallots

2 garlic cloves, minced

4 cups corn kernels, cooked

1/2 cup Vegan fine *bread crumbs (Recipe follows)

salt & pepper

Preheat oven to 350 degrees. Cut off top of

each bell pepper & remove seeds. Cut a very

thin slice from the bottoms so that the

peppers can stand. Arrange, standing snugly

against one another for support, in 1 or 2

very deep casserole dishes or a roasting pan.

Heat oil with 2 Tbs. of water in a large

skillet. Add the leeks, shallots & garlic.

Sauté over medium heat, covered, lifting the

lid to stir occasionally, until the leeks are

tender. for 5 minutes. Distribute the stuffing

among the peppers. Cover the casserole dish or

roasting pan & bake for 40 to 59 minutes, or

until the peppers are tender but still firm

enough to stand.

*Vegan Breadcrumbs

5 to 6 slices stale bread or fresh Vegan bread, cut into 1/2 inch cubes, Vegan baguette

1 tsp. dried parsley

1/4 tsp. dried basil

1/4 tsp. dried oregano

salt and pepper

Potato Stuffed Bell Peppers

Serves 4; 197 Calories per serving

4 large green, or red, or both, bell peppers

1/2 cup onions, finely chopped

1/2 cup green & red bell peppers, finely chopped

2 Tbs. olive oil

salt & pepper to taste

1 Tb. dried crumbled chives

2 cups potatoes, mashed

2 cups tomato sauce

Preheat oven to 350. Slice away bell pepper

tops, leaving the stems for handles. Remove

seeds. Gently parboil peppers about 5 minutes.

Drain upside down. Sauté onions & chopped bell

peppers in oil until soft. Add seasonings &

mix well into mashed potatoes. Carefully stuff

bell peppers & set them in a deep sided

baking dish. Pour tomato sauce around base of

peppers. Bake for about 20 minutes, covered.

Uncover & bake 5 minutes longer.

Stuffed Bell Peppers With A Savoury Cashew Sauce

Serves 4

4 medium green or red bell peppers

3 Tbs. olive oil

1 onion, chopped

1 to garlic cloves, crushed

6 ozs. long grain brown rice

14 ozs. water or *Vegan vegetable stock (Recipe above)

small pinch of saffron or turmeric

juice of 1/2 lemon

2 ozs. peas, frozen & defrosted

3 tomatoes, chopped

2 Tbs. black olives, sliced & pitted

2 Tbs. fresh basil leaves, chopped

salt & black pepper

For the Sauce:

1 onion, roughly chopped

2 tsps. olive oil

3 ozs. cashew nuts, ground

Vegan vegetable bouillon cube

1/2 cup water

Preheat oven to 400. Cut tops off peppers &

save. Remove seeds. Simmer peppers for 5

minutes in pot of boiling water. Drain peppers.

Use 1 Tb. of olive oil to oil an ovenproof

dish & brush the pepper bases & tops with

oil. Heat the remaining oil in a medium

saucepan. Sauté the onions & garlic for 3 to

4 minutes until softened. Add the rice & stir

for 1 minute to coat with oil. Add the water

or stock to the saffron or turmeric & lemon

juice, cover, bring to a boil, & simmer,

covered, for 20 minutes until the rice is

tender. Remove from heat. Add the peas,

tomatoes, olives & basil leaves. Stir to

combine & season to taste. Spoon mixture into

the peppers & cover with tops. Bake for 15 to

20 minutes, until the tops of the peppers are

tender & golden. *For the sauce: sauté the

onion in the olive oil until soft. Meanwhile

liquidize the ground cashew nuts, bouillon cube

& water in a blender. Add this to the onion

mixture & heat gently for 2 to 3 minutes

stirring all the time. Return all to blender &

blend til smooth. Reheat the sauce gently,

adding more water if a thinner consistency is

desired.

Vegetarian Stuffed Peppers

Serves 4 to 6

4 to 6 whole green & red bell peppers, tops

cut off & seeds removed

4 cups cooked rice

2 cups Vegan dry bread cubes

2 cups cooked/crumbled Vegan soy burgur (Make your own, several Vegan Burgurs under “Burgurs, Vegan”)

1 onion, diced

2 to 3 stalks celery, diced

2 cups mushrooms, diced

1 16 oz. can tomato sauce

2 cups *Vegan vegetable broth (Recipe above)

salt & pepper to taste

herbs to taste, Italian, sage, thyme, etc.

Preheat oven to 350 degrees. Sauté onions &

celery until almost soft. Add mushrooms & cook

until soft. Remove from heat & add rice, Vegan

soy burgur, & seasonings, mix well. Add bread

cubes, mix again. Add 1/2 cup of tomato sauce

& all of broth slowly until moist, but not

too wet. Stuff mixture into peppers. Put 1/2

of remaining tomato sauce in bottom of baking

pan. Place peppers on top of sauce, pour

remaining sauce over peppers. Bake, covered,

about 40 minutes, or until peppers are tender.

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