Roasted red pepper hummus

a la Forks over Knives

1 can organic chick peas
1 red bell pepper
1 clove garlic
Juice of 1 lemon
Zest of 1 lemon
1/2 t salt
2 T water

Roast red pepper over stove and remove skin.
Add garlic clove to food processor and mince. Add remaining ingredients and process until smooth. Add water as needed.

9 tips for tempeh

http://www.carpevegan.com/?p=110

Chimichurri

Recipe to accompany the article available at http://TastingTable.com
Malbec's Chimichurri Sauce
Recipe adapted from Pablo Alcotra

Makes about 3 cups
1 bunch parsley, coarsely chopped
2 garlic cloves, finely chopped
1 teaspoon dried oregano
½ teaspoon red chile flakes
¼ cup white vinegar
¼ cup fresh lemon juice
3 cups extra-virgin olive oil
Salt and pepper

Add the parsley, garlic, oregano and chile flakes to a food processor or blender and pulse
until finely chopped. Add the vinegar and lemon juice and blend for 1 minute. With the
machine running, slowly add the olive oil until emulsified. Season to taste with salt and
pepper. Serve immediately or re#igerate for up to two days. If chi%ed, return to room
temperature before serving

Carolina slaw recipe

Adapted from Bon Appétit magazine

yield: Serves 8

Ingredients

• 1/2 cup distilled white vinegar
• 6 tablespoons sugar
• 6 tablespoons vegetable oil
• 2 1/2 teaspoons dry mustard
• 1 teaspoon celery seeds

• 1 medium cabbage (about 1 1/4 pounds), thinly sliced
• 1 cup shredded carrot
• 
  

Preparation

Combine vinegar, sugar, oil, mustard and celery seeds in nonaluminum medium saucepan. Stir over medium heat until sugar dissolves and dressing comes to boil. Remove from heat. Season with salt and pepper. Cool completely.

Combine cabbage and carrot in large bowl. Add dressing; toss to coat. Cover; refrigerate until cold, tossing occasionally, at least 2 hours. (Can be made1 day ahead. Cover; keep refrigerated.)

Whole Wheat Foccacia

From dindintonight.wordpress.com

Recipe: 100% Whole Wheat Focaccia
(Adapted from Peter Reinhart’s Whole Grain Breads)
(Makes 13 x 9 inch focaccia)

Ingredients

2 cups whole wheat flour (preferably fine grind)
1/2 + 1/8 tsp salt
1/2 + 1/8 tsp dry yeast
1 cup + 1 Tbsp water (room temperature)
3/4 tsp agave nectar
3/4 Tbsp olive oil

For Olive oil topping

1/4 cup olive oil
1/4 tsp dried parsley
1/4 tsp dried basil
1/4 tsp dried oregano
1/4 tsp dried rosemary
1/4 tsp sea salt

Method

In a bowl, mix flour, salt, yeast, water and agave nectar for about 2 mins.The dough will be sticky, but smooth. Add olive oil to the dough and mix for another 15 sec. Let the dough rest, uncovered for 5 mins and then mix again for 2 mins. If the dough is too wet, add a small amount of flour.

Line a sheet pan with parchment paper and add 1/2 Tbsp olive oil to grease the parchment paper including the side walls. Place the dough on the sheet pan. Rub the top of the dough with 1 tsp of olive oil. Flatten the dough using the palms of your hands. The dough might not cover the entire pan. Cover the pan tightly with plastic wrap and refrigerate it overnight.

The next day remove the dough from the refrigerator and let it sit out for 4 hours. While the dough is resting, pour 1/4 cup of olive oil in a pan. Add all the dried herbs mentioned in the ingredients. Heat the oil for 3 mins. Let the oil sit at room temperature.

Remove the plastic wrap covering the dough and drizzle 1 tsp of olive over it. Using your fingertips, starting in the middle, press the dough so as to fill out the pan. The pressed dough may still not fill the pan. Loosely cover the pan and let it sit for 20 mins. Repeat this procedure again. The third time, pour the herbed oil and using your fingertips again press the dough. You will see air pockets as you press. This time the dough should fill most of the pan. Cover the pan and let the dough sit for 2 hours.

Preheat the oven at 500 degrees F. Add sea salt on top of the dough and place it in the oven. Reduce the oven temperatutre to 450 degrees F and bake for 15 mins. Rotate the pan 180 degrees and let it bake for another 11 mins.

Remove it from the oven and let focaccia cool on a wire rack. After 10 mins. slice it and serve with some olive oil.

The Vegan Mouse: VeganMoFo: Posole Stew with Squash, Collards and Pinto Beans

The Vegan Mouse: VeganMoFo: Posole Stew with Squash, Collards and Pinto Beans

This is a delicious vegan version of the New Mexican stew. I make it with slight variations:

I don't use sugar, collard greens or tomato sauce.
I used a 28oz can of diced tomatoes.
I add a half teaspoon of garlic salt and more jalapeno pepper.
And finally I add more veggies like yellow crook neck squash...

Add a few tortilla chips when you serve it and you have an absolutely amazing stew that even the non-veggies can love!

Gazpacho

MMMMMmmmmmm!

I love gazpacho!

1 bell pepper
1 29 oz can diced tomatoes
1 cucumber
1 jalapeno
2 cloves garlic
1/4 onion
1 T olive oil
juice of 1 lemon
salt to taste

Blend all ingredients!

Refrigerate 1 hour

Done!

Serve with warm crostini....

Vegan Chili

I wanted to use some seitan that didn't turn out as well as I had hoped, so I chopped it really small and dried it out in the oven at 175 degrees. They process took several hours (mostly in the oven) but the results were great! Once dried I put it in a plastic bag and just put it in the cupboard. When I was ready to make the chili I brought it out and added it right to it. I am willing to bet this recipe could fool a staunch omnivore!

Here's the recipe.

1 T olive oil

1 red bell pepper, diced

1 medium yellow onion, diced

1 jalapeno, finely chopped (or other chili to taste)
1 28 oz can diced tomatoes

2 15oz Cans of beans. (I prefer chili or pinto beans and black beans but I know a lot of people enjoy kidney beans so just use what you like. I mixed it up with a can of pinto and a can of black.)

1 t cumin
1/2 t cayenne
1 t Mexican chili powder
1 T worcestershire sause
1 t tabasco or chili sauce (optional)
black pepper to taste
1-2 t Garlic salt
1 c dried, finely chopped seitan or TVP
tomato paste (optional)

In a 6 quart pot, combine the first four ingredients in a pan and saute until onions are translucent.

Add the tomatoes, beans, worcestershire, hot sauce, and spices.

Let simmer for about 30 minutes then add the seitan or TVP, simmer another 30 minutes, stirring occasionally. All the liquid should be absorbed but if not and you want a thicker chili just add some tomato paste.

Serve warm!

makes about 4 servings and can be easily doubled or cooked in a crock pot if you are so inclined...

As always, if you find a way to improve this recipe please let me know...

Enjoy!

Seitan Lettuce Cups

I adapted this recipe from one of my all time favorite cooks: Padma Lakshmi. Her cookbook, Tangy Tart Hot and Sweet, is a really great book full of delicious recipes. She definitely cooks a lot of meat but, like this recipe, some of the recipes are easily adapted...

Here goes!

2 heads butter lettuce
1 T oil (she calls for canola, but I use olive)
1 c. diced yellow onion
2 cloves minced garlic
1 T minced ginger root
2 fresh minced jalapeno peppers (she calls for 4 serrano peppers, but they are too spicy for me :)
1 1/2 lb seitan finely minced (I make my own here)
2 T soy sauce
1 T madras curry powder
1 c. freshly chopped mint
1 c. freshly chopped basil
1 1/2 T freshly squeezed lemon juice
1 T toasted sesame oil

Separate the leaves of the lettuce, rinse, pat dry, set aside.

In a skillet heat the oil over medium heat, saute the onions, garlic, ginger, and peppers, until the onions are glassy.

Add the seitan, soy sauce, and curry. Cook over medium heat until everything is well blended. Turn heat down to low, simmer, stirring occasionally, for 40 - 45 minutes. (this is important to get the seitan to dry out a bit and absorb the flavors of the spices. If it dries out add a small amount of water.

Stir in mint, basil, and lemon juice drizzle with toasted sesame oil. Serve in lettuce cups or in a bowl on the side and let everyone fill their own cups. This is also excellent as a salad served over baby spring mix lettuce that has been coated lightly with olive oil, lemon juice, salt, and a dash of sesame oil.

As always, please let me know what you think and what you found that makes this a better recipe...