Recipes

Unleavened Bread

2 cup entire wheat flour (ground fine)
1/2 teaspoon of salt
6 tablespoons of purest vegetable oil (olive)
9 tablespoons of cold water

Add the salt to the oil in a round bowl, and pour in the water in a very slow stream, beating constantly with a fork until thick and white ( a temporary emulsion)

Pour onto the flour all at one, and mix lightly into a dough. turn out on a floured board and knead, folding it over and over to inclose air,. untill quite elastic, wich take about 5 or 6 minutes. roll out to the thickness of pie crust, mark with a dull knife into 3/4 inch squares, lay in a baking pan, and bake in a medium slow oven. Avoid browning it, except a slight tinge, as browning gives it a strong flavor.

Bryanna's Homemade Vegan Chicken-Sytle Broth Powder

makes about 1 and 1/2 C.

Blend in a dry blender:
  • 1 and 1/3 c. good-tasting nutritional yeast flakes
  • 3 T. onion powder
  • 2 and 1/2 T. sea salt
  • 2 and 1/2 tsp. garlic granules or powder
  • 1 T. soy protein powder
  • 1 T. white beet or vegan sugar
  • 1 tsp. dried thyme
  • 1 tsp. finely crumbled dried sage (NOT powdered)
  • 1 tsp. paprika
  • 1/2 tsp. turmeric

Store in an airtight container and use 1 level tablespoon per cup of water.

Vegetarian Gravy

Ingredients

1/2 cup vegetable oil
1/3 cup chopped onion
5 cloves garlic, minced
1/2 cup all-purpose flour
4 teaspoons nutritional yeast
4 tablespoons light soy sauce
2 cups vegetable broth (when I don't have veg broth, I use the "chicken broth powder above)
1/2 teaspoon dried sage
1/2 teaspoon salt

Directions

Heat oil in a medium saucepan over medium heat. Saute onion and garlic until soft and translucent, about 5 minutes. Stir in flour, nutritional yeast, and soy sauce to form a smooth paste. Gradually whisk in the broth. Season with sage, and salt. Bring to a boil. Reduce heat, and simmer, stirring constantly, for 8 to 10 minutes, or until thickened.

Nutritional Information - Amount Per Serving: Calories: 134 | Total Fat: 11.2g | Cholesterol: 0mg

Mac and Cheeze

1 pound elbow macaroni or rotini pasta
2 medium Yukon Gold potatoes, peeled and diced
1 medium carrot, peeled and diced
2/3 cup diced white or yellow onion
2-1/2 cups filtered water
2/3 cups canola oil
1/3 cup raw cashews
1/3 cup macadamia nuts
2 teaspoons sea salt
2 garlic cloves, chopped
2 tablespoons fresh lemon juice
1/4 teaspoon cayenne pepper
1/4 cup sun dried tomatoes, diced
1/4 crushed crackers (saltines or vegetable cracker), optional
2 tablespoons flour, optional
1 tablespoon cold Earth Balance (butter substitute), optional

Preheat oven to 350° F. Lightly oil a 3-quart casserole dish or six 6-oz ramekins placed on a baking sheet. Prepare the pasta according to package directions. Drain and set aside. While pasta is cooking, combine the potatoes, carrots, onion and 2-1/2 cups water in a small saucepan and set over medium heat. Bring to a boil, turn down and heat until the water is simmering, and cook, covered, for 10 minutes or until the vegetables are tender. The smaller you cut the vegetables, the less time it will take to cook them. Put the oil, cashews, macadamia nuts, salt, garlic, lemon juice, cayenne, and cooked vegetables with the cooking water into a blender and process until completely smooth. Toss cooked pasta with blended cheeze sauce until it is completely coated. Mix in the diced sun dried tomatoes and transfer the mixture to the casserole dish or ramekins. Optional topping: In a small bowl add the crackers, flour, and cold butter. Using a pastry cutter or fork, mix throughly until small balls form. Sprinkle evenly over casserole. Add thinly sliced tomatoes (optional).

Bake for 30 minutes or until the cheeze sauce is bubbling. ENJOY!

Great Vegan Hamburger Helper

1 1/2 cups of plain soy milk
1/3 cup of soy sauce
1 1/2 cup of nutritional yeast (not to mistake for baking yeast)
1 tablespoon paprika
1 tablespoon garlic minced or powder
1 tablespoon of sea salt
1/4 block of extra firm (not silken) tofu
1/2 cup of flax seed margin
1/2 cup of olive oil
1 pound of small pasta shells
9 x 11 baking pan
1/2 a package of morning star or boca ground vegan meat

Pre-heat oven to 350 degrees Fahrenheit. Boil water in a big pot for the pasta. Put ground vegan meat in a pan and heat till cooked put aside once done. All of the ingredients sans pasta and meat can easily go in a blender liquid and powdered this is by far the easiest way and the only way I do it. Once pasta is cooked drain and put it in the baking pan pour the cheese sauce and add meat over the pasta. Stir the mixture in the pan till blended. Bake until the top of the pasta looks slightly browned and crispy about 15 minutes but not to crispy because that is just gross.

Cheesy Bean and Cheese Enchiladas

1/2c flour
1/2c nutritional yeast
1 teaspoon salt
1 teaspoon garlic powder
2 cup water
4 tablespoon soy margarine
10 to 12 corn tortillas (red ones I like best)
2 small cans enchilada sauce
2 cans beans (pinto, black), drained
1 package of soyrizo (melissa's) and 1/2 cup water (for soyrizo)
1 medium onion, chopped
1 can black olives, chopped
1/4 cup chopped cilantro
1/4 cup chopped red bell peppers
1/4 cup oil (for tortillas)

In medium-large saucepan, combine flour, nutritional yeast, salt and garlic powder. Add water and mix thoroughly. Heat on medium heat until bubbling and thick. Remove from heat and food coloring and soy margarine. Set aside cheese sauce in separate container.

Add onion, olives, cilantro and peppers to sauce. Heat sauce mixture on med. with a lid till boiling. In another sauce pan add soyrizo, water, and beans, heat this filling on med heat until hot. In a frying pan heat oil for tortillas. Heat oil till warm and place tortillas one at a time into oil until tortilla is mailable (this is to help you roll the trotillas). Place each oilly tortilla on a plate with a napkin to drain excess oil.

Pour some of enchilada sauce in the bottom of a 9x13 pan make sure to cover entire botttom of pan in sauce to keep enchiladas from becoming crisp. Place a tortilla in pan spoon in filling (save some of the filing for the top when finished rolling all tortillas), roll and push to one end of pan. Continue until all tortillas filled. Spread remaining filling on top of enchiladas. Pour the rest of the enchilada sauce on top slowly and then spread cheese sauce on as last step. Bake at 350 until hot, 30-45 minutes.

Serves: 6
Preparation time: 45 min

Pizza Dough

1 cup warm water (more like the temperature of a bath)
1 tablespoon sugar or maple syrup
1 packet (2 1/2 teaspoons) active dry yeast
1 1/2 cups whole wheat flour
1 1/2 cups unbleached white flour (if you want to you can use whole wheat flour for a 100% whole wheat crust)
1 teaspoon sea salt
3 tablespoons olive oil
cornmeal for dusting pans
extra olive oil for brushing crust

Pour warm water into small bowl, add sugar (make sure the sugar is evaporated and states vegan, most of all sugar is prossed using animal bones, allot of vegans use maple syrup for this reason), and stir to dissolve. Sprinkle yeast on top of the water and gently stir until yeast is completely dissolved. Let the yeast mixture stand in a warm spot for about 5 minutes, until you see a foamy layer form across the top of the mix

In a large bowl, combine flours and salt. Scoop shallow hole in the center of the flour to form a well and pour in the yeast mixture and olive oil. With a big wooden spoon, combine the ingredients until the dough pulls away from the sides of the bowl.

Turn dough out onto a floured board or countertop and knead for about 8 minutes.

Shape the dough into a ball and place it in a well-oiled bowl. Cover tightly with plastic wrap and set in a warm place to rest and rise for about an hour. The dough should double in bulk.

When dough is finished rising, knead lightly for a couple of minutes more and cut into 2 pieces (for making 2 12-inch pizzas; if you want individual sized pizzas, cut the dough into 4 or pieces).

Dust a pizza pan with cornmeal. Transfer pizza crust to pan. Brush the top of the pizza with additional olive oil and top with you favorite toppings. A pizza baked on this dough will need to bake for 15 to 20 minutes in a 450 degree F oven.

Tofu Pumpkin Pie

1 can (16 ounces) pureed pumpkin
3/4 cup sugar or sucanat (or 1/2 cup maple syrup)
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 teaspoon ground allspice, optional
1/2 teaspoon ground nutmeg, optional
2-3 tablespoons cornstarch to firm up the pie filling
1 package (10-12 ounces) silken/soft tofu
1 9-in unbaked vegan pie shell

Preheat oven to 425 F. Blend the pumpkin and sugar. Add salt, spices, cornstarch and tofu, mix thoroughly. Pour mixture into pie shell and bake for 15 minutes. Lower heat to 350 F and bake for another 60 minutes. Chill and serve. Dont use the low fat tofu, then the pie tastes like it was made with tofu. This pie is soooo yummy, it will fool almost anyone.

Maple Wheat Rolls

1 1/2 cups warm water

3 tablespoons maple syrup

1 pkg. dry yeast

1/4 cup olive oil

1 1/2 cups whole-wheat flour

2 1/2 cups unbleached white flour

1 teaspoon sea salt

Oil for brushing

In a large bowl, combine water and maple syrup. Add yeast and stir to dissolve. Cover and let sit until bubbly, about 5 minutes.

To yeast mixture, add olive oil, whole-wheat flour, 1 1/2 cups unbleached white flour, and salt. Stir until well mixed.

Generously flour a work suface with some the remaining flour and place dough on it. Knead dough, gradually incorporating remaining flour. The kneading will take 10 to 12 minutes. By the end of this time the dough should have a slight stick to it but not stick to your hands. Cover dough with an inverted bowl and let rise until doubled, 30 to 60 minutes.
Lightly oil an 8 by 8-inch baking pan. Divide dough into 16 equal pieces, shape into round balls, brush lightly with oil, and place in prepared pan. Cover and let rise until until doubled, 30 to 60 minutes.

Preheat oven to 400 degrees. Bake rolls until golden brown, 20 to 25 minutes.

These are perfect with a holiday meal, or any time.

Serves: makes 16 rolls

Vegan Green Bean Casserole

1 can French cut green beans

1.5 canisters vegan French fried onions

1.5 cups soy milk

1 cube veggie bouillon

2-3 tablespoon corn starch (or potato starch) mixed with 2-3

tablespoon cold water to use as a thickener

1/2 medium onion, diced

3/4 cup chopped mushrooms (button, crimini, portabella, whatever)

1-2 tablespoon olive oil

1/2 teaspoon each of garlic, salt, ceyanne pepper, basil, oregano, sage, marjoram, thyme, whatever other hearty herbs make you happy

Heat soy milk and veggie bouillon in a saucepan, stirring until bouillon cube disintegrates. Do not boil or scald the soy milk. Just heat it.

Sauté onions and mushrooms in the veggie oil in a skillet. Add salt, pepper, and herbs and spices.

Mix the starch and water well, and pour into the soymilk/bouillon. Stir well, because this will coagulate pretty quickly. Quickly add the can of green beans, the sautéed veggies, and about half of your French fried onions, and stir well.

Pour that mixture into a casserole dish or pan and top with remaining French fried onions. Bake in oven at about 350 degrees for 10-15 minutes, until the onions begin to brown. Remove. Eat. Enjoy.

Serves: 4-6

Preparation time: 15-20 minutes

Traditional Tasting Tofurkey

Tofurkey:

5 blocks firm/extra firm organic tofu

1/4-1/2 cup fresh chopped herbs (I use savory, rosemary, sage and basil - but any herbs will work.)

1 1/2 tablespoon vegetarian bouillon (vegetarian better than bouillon no chicken base)

sea salt and ceyanne to taste

Marinade:

4 tabelspoon vegan flax seed butter (smart balance light only is the only vegan one)
1/4 cup chopped fresh herbs (same as you used in tofu)
1 tablespoon vegetarian bouillon (vegetarian better than bouillon no chicken base)
ceyanne pepper to taste

Blend tofu in blender or food processor until lumps are gone. You can mash by hand, but I prefer to blend it for a better consistency. Put the tofu into a cheese cloth (if you don't have one use a pillow case) and squeeze the water out of it.

Transfer to a large bowl, stir in herbs,vegetarian bouillon seasoning, sea salt and ceyanne pepper.

Line a medium, round bottomed colander with one layer of cheese cloth or a clean dish towel. Put the tofu mixture in colander and fold remaining cheese cloth over the top. Place the colander on a plate (to catch excess water being squeezed out) and put a heavy weight on top. Put in the fridge and press for aprox. 2-3 hours or overnight if possible.

After pressing and with the tofu still in the colander, scoop out the center, leaving about an inch of tofu around the edges. Place your stuffing in the cavity. Put the tofu mixture you scooped out over the stuffing and press down firmly.

Flip the formed turkey on to an oiled cookie sheet, use the excess tofu to form the turkey legs and wings for an added turkey look. Brush the whole turkey with the marinade.

Cook at 350° F for about 1.5 hours brushing with marinade every 15 min or whenever you remember to.

The turkey can cook for as long as you need it to. once, I let mine cook all day, basting it about every half hour or so and it turned out great. I usually put it in the oven as I'm starting the rest of the meal... by the time the potatoes and all the veggies are done, the turkey is ready to go.

Marinade instructions:

Mix all the ingredients in a small bowl and whisk together (or blend in the blender if you prefer)
Taste it.
Adjust the spices if you feel the need.
Serves: 6 or so

Preparation time: 30 minutes?