I got this recipe from http://www.vegweb.com/ which has a ton of user reviewed recipes and they are all vegan and vegetarian.
Outrageously Easy BIG Bread
Ingredients:
2 packs of yeast
1/4 cup warm water
2 cups hot water
3 tablespoons sugar
1 tablespoon salt
3 cups flour
1/3 cup vegetable or corn oil
3 cups flour
Directions:Note: This recipe works best if all ingredients are set out, ready to go, in advance. Also, make sure the vegan sugar, salt, flour, and oil are measured in the exact amounts called for.
Pour warm water into a small ceramic bowl and add the yeast, but DO NOT STIR. Set aside.
In a large mixing bowl, pour hot water over the vegan sugar and salt, then stir with a wooden spoon to completely dissolve. Combine 3 cups flour with the water mixture. Pour the oil on top of the dough mixture then add the yeast mixture on top of that, but DO NOT STIR. Top with the remaining 3 cups of flour and mix well. (I begin mixing with the wooden spoon but I very quickly have to move into squishing the dough with my hands.) At this point, the dough should be pliant and moist, but not gooey. Cover the bowl with a damp towel and set aside to rise for at least 45 minutes.
On a lightly floured cutting board or countertop, divide the dough into half. (If my partners home, this is when I call him in to knead the dough -- a must in his opinion. But the recipe actually calls for no kneading; I've done this recipe many times without kneading anything and it always turns out really good.) Flatten each half into roughly an oval/rounded rectangular shape, about 1/2- to 3/4-inch thickness; then roll the dough lengthwise and place on an ungreased, but very BIG, cookie sheet. (If you don't have a very large cookie sheet, use two cookie sheets, one for each half of the dough.) Cover the dough with a moist towel and set aside to rise again for another 45 minutes (or longer).
After the dough has risen the second time, preheat the oven to 375 and bake for exactly 23 minutes. If you can keep everyone from digging in right away, allow to cool for about 15 minutes and then enjoy. (Also, before the bread bakes, you can slit the top of each lump of dough a couple of times and brush lightly with some kind of egg substitute. The glaze helps the bread come out with a slightly crunchier crust. I don't usually bother.)
Serves: 2 huge loaves
Preparation time: Two and a half hours
Saturday, January 26, 2008
Tuesday, January 08, 2008
Organic Cooking Class Dinner
-Pumpkin Coconut Soup
-Geens and Black Eyed Peas
- Spicy Cornbread Muffons
-Tahni and Miso Dressing
-Village Salad
-Coconut Cashew Ginger Cream
**Pumpkin Coconut Soup: Servering= 20
-2 8lb pumpkins, cut and steamed
-6 meduim yellow onoins, 2 diced
-4tb oil (1tb coconut oil and 1 tb olive oil)
-3tb curry powder
-3 teaspoons red pepper flakes
-2tb pumpkin pie spice blend
-2 cans coconut milk
-1 1/4 gallons water
-1 cup pumpin seeds, roaster or raw
In bamboo steamer, steam pumpkin pieces after opening and seeding pumpkin by cutting off the top and sectioning, scrapng out the seeds and stringy fiber. (if you roast in the oven at 375 for about 45 minutes, baste each piece with olive oil. Takes about 20 minutes to bamboo steam and the moisture helps puree creamy)
Meanwhile, saute onions in coconut oil/vegatable oil with spices in soup pot. Puree in food processor.
Remove flesh from stamed pumpkin. Blend in food processor with 's' blade.
Add pumpkin and coconut milk to the soup pot with teh pureed sautted onions/spicing. Add water and bring to a simmer. Tasre and adjust salt. Add more spicing if you want to bring up the flavor any brighter
Garnish soup with roaster pumpkin seeds.
**Greens and Black Eyed Peas (serving 15)
- 1 1/8 quarts black eyed peas, dry
- 3 quarts water
- 3 meduim yellow onions, diced
- 9 cloves of garlic, minced
- 4 1/2 tb oregano, dried
- oil for sauteeing onions and garlic
- 1 1/2 small can muir glenn fire roasted diced tomatoes
- 4 1/2 pounds greens ( chard, kale, mustard greens, collards...) chiffonade and chopped
- 3 lemons zested and juiced
- Optional: Cheese for grating
saute the onions, garlic, and oregano in oil till just tender. Add beans and water. Cook uncovered on low simmer for 30 minuted. Add greens and salt. Cook covered for 15 mins. Add tomatoes. Add lemon Juice. Bring to simmer. Adjust with salt, another sprinkle of oregano and lemon zest. Garnish with grated cheese.
** Spicy Cornbread Muffins (serves 16)
- 1 cup olive oil
- 1 cup red onion, diced small
- 2 cups red bell peper, diced small
- 4 small jalapeno peppers, minced
- 2 teaspoons garlic, minced
- 2 cups soy milk, plain and unsweetned
- 1/4 cup lemon juice
- 2 cups whole wheat pastery flour
- 2 cups cornmeal, stone ground
- 2 1/2 teaspoons backing powder
- 2 teaspoons backing soda
- 2 teaspoons sea salt
- 1 1/2 cups corn kernels
- 1 teaspoon cumiin powder
- 2 teaspoons chili powder
- 1 teaspoon red chili flakes
- Goat cheese and avocado stuffing???
Preheat oven to 350 degrees and prepare muffin tins or cast iron skillet. Heat 1tbs oil in frypan and saute bell pepper, red onion and chili pepper until tender
Place soy milk, olive and lemon juice into a small bowl and stir together. Prepare your dry ingredients.
Add wet ingredients to the dry and fold gently until blended. add veggies. spoon into muffin tins or spread into cast iron skillet. Bake for 20- 25 mins
you could fold cheese, garnish with corn and peppers...use your personal touchs, Check the muffins startign at 15 minutes
Let cool off after pulling from over
**Tahini Salad Dressing (serves 8)
- 1/2 cup brown rice vinegar
- 1/4 cup ginger root, peeled and chopped
- 3 cloves garlic, minced
- 1tbs tamari soy sauce
- 1 cup tahini
- 2 tbs maple syrup or agave
- 1/2 teaspoons toasted sesame oil
- 1/4 cup grapeseed oil
- 1 cup water, for consistency, add more if necessary
In blender, blend vinegar, garlic, and ginger to a smooth finish. Add th tahni and tamari and blen agian for a few seconds until just blened.
Add the myaple syrup and oils. Gently blend. Add water to desired consostency.
**Miso Vinaigrette Salad Dressing (serves 12)
- 1 cup water, warm
- 1/3 cup ginger root, chopped
- 3 large cloves garlic, chopped
- 1/4 cup agave
- 1/4 cup red onions, diced
- 1 cup meduim miso
- 1 tbs toasted seame oil
- 3/4 cup rice vinegar
- 1 cup olive oil
- 1 tbs tamari oil
In a blender, add warm water, ginger root, garlic, red onion and blend well. Add miso, agav, toasted seame oil and rice vinegar and blend well. Add olive oil and tamari and gently blend. Taste and adjust flavors of necessary
**Coconut Cashew Ginger Cream (serves 10)
- 1 quart raw cashews
- 4 whole bay thai coconuts
- 1/2 pound ginger root
- 1 cup agave
- 4 tb vanilla Extract
1 cup grated coconut
Open coconuts. Soak cashews in coconut water, Peel out coconut meat, In blender infuse the ginger in 1/2 cup coconut water. In a food processor with 's' blade, puree the cashews with the coconut meat and ginger water. Add agave and vanilla. Mix agian
-Pumpkin Coconut Soup
-Geens and Black Eyed Peas
- Spicy Cornbread Muffons
-Tahni and Miso Dressing
-Village Salad
-Coconut Cashew Ginger Cream
**Pumpkin Coconut Soup: Servering= 20
-2 8lb pumpkins, cut and steamed
-6 meduim yellow onoins, 2 diced
-4tb oil (1tb coconut oil and 1 tb olive oil)
-3tb curry powder
-3 teaspoons red pepper flakes
-2tb pumpkin pie spice blend
-2 cans coconut milk
-1 1/4 gallons water
-1 cup pumpin seeds, roaster or raw
In bamboo steamer, steam pumpkin pieces after opening and seeding pumpkin by cutting off the top and sectioning, scrapng out the seeds and stringy fiber. (if you roast in the oven at 375 for about 45 minutes, baste each piece with olive oil. Takes about 20 minutes to bamboo steam and the moisture helps puree creamy)
Meanwhile, saute onions in coconut oil/vegatable oil with spices in soup pot. Puree in food processor.
Remove flesh from stamed pumpkin. Blend in food processor with 's' blade.
Add pumpkin and coconut milk to the soup pot with teh pureed sautted onions/spicing. Add water and bring to a simmer. Tasre and adjust salt. Add more spicing if you want to bring up the flavor any brighter
Garnish soup with roaster pumpkin seeds.
**Greens and Black Eyed Peas (serving 15)
- 1 1/8 quarts black eyed peas, dry
- 3 quarts water
- 3 meduim yellow onions, diced
- 9 cloves of garlic, minced
- 4 1/2 tb oregano, dried
- oil for sauteeing onions and garlic
- 1 1/2 small can muir glenn fire roasted diced tomatoes
- 4 1/2 pounds greens ( chard, kale, mustard greens, collards...) chiffonade and chopped
- 3 lemons zested and juiced
- Optional: Cheese for grating
saute the onions, garlic, and oregano in oil till just tender. Add beans and water. Cook uncovered on low simmer for 30 minuted. Add greens and salt. Cook covered for 15 mins. Add tomatoes. Add lemon Juice. Bring to simmer. Adjust with salt, another sprinkle of oregano and lemon zest. Garnish with grated cheese.
** Spicy Cornbread Muffins (serves 16)
- 1 cup olive oil
- 1 cup red onion, diced small
- 2 cups red bell peper, diced small
- 4 small jalapeno peppers, minced
- 2 teaspoons garlic, minced
- 2 cups soy milk, plain and unsweetned
- 1/4 cup lemon juice
- 2 cups whole wheat pastery flour
- 2 cups cornmeal, stone ground
- 2 1/2 teaspoons backing powder
- 2 teaspoons backing soda
- 2 teaspoons sea salt
- 1 1/2 cups corn kernels
- 1 teaspoon cumiin powder
- 2 teaspoons chili powder
- 1 teaspoon red chili flakes
- Goat cheese and avocado stuffing???
Preheat oven to 350 degrees and prepare muffin tins or cast iron skillet. Heat 1tbs oil in frypan and saute bell pepper, red onion and chili pepper until tender
Place soy milk, olive and lemon juice into a small bowl and stir together. Prepare your dry ingredients.
Add wet ingredients to the dry and fold gently until blended. add veggies. spoon into muffin tins or spread into cast iron skillet. Bake for 20- 25 mins
you could fold cheese, garnish with corn and peppers...use your personal touchs, Check the muffins startign at 15 minutes
Let cool off after pulling from over
**Tahini Salad Dressing (serves 8)
- 1/2 cup brown rice vinegar
- 1/4 cup ginger root, peeled and chopped
- 3 cloves garlic, minced
- 1tbs tamari soy sauce
- 1 cup tahini
- 2 tbs maple syrup or agave
- 1/2 teaspoons toasted sesame oil
- 1/4 cup grapeseed oil
- 1 cup water, for consistency, add more if necessary
In blender, blend vinegar, garlic, and ginger to a smooth finish. Add th tahni and tamari and blen agian for a few seconds until just blened.
Add the myaple syrup and oils. Gently blend. Add water to desired consostency.
**Miso Vinaigrette Salad Dressing (serves 12)
- 1 cup water, warm
- 1/3 cup ginger root, chopped
- 3 large cloves garlic, chopped
- 1/4 cup agave
- 1/4 cup red onions, diced
- 1 cup meduim miso
- 1 tbs toasted seame oil
- 3/4 cup rice vinegar
- 1 cup olive oil
- 1 tbs tamari oil
In a blender, add warm water, ginger root, garlic, red onion and blend well. Add miso, agav, toasted seame oil and rice vinegar and blend well. Add olive oil and tamari and gently blend. Taste and adjust flavors of necessary
**Coconut Cashew Ginger Cream (serves 10)
- 1 quart raw cashews
- 4 whole bay thai coconuts
- 1/2 pound ginger root
- 1 cup agave
- 4 tb vanilla Extract
1 cup grated coconut
Open coconuts. Soak cashews in coconut water, Peel out coconut meat, In blender infuse the ginger in 1/2 cup coconut water. In a food processor with 's' blade, puree the cashews with the coconut meat and ginger water. Add agave and vanilla. Mix agian
Friday, June 08, 2007
STUFFED SHELLS
• 1 box of jumbo pasta shells
• 1 block of tofu
• 1 large onion, chopped
• several cloves of garlic, chopped
• olive oil
• tomato sauce (in a jar, or homemade)
• salt and pepper to taste
• approx. ½ cup nutritional yeast
• 1 stick vegan margarine
• 4-6 Tbsp. flour
• 2-3 cups soymilk
Begin by sautéing the onion and garlic in the oliveoil until both are cooked and soft. Meanwhile, begin boiling the jumbo shells.Then, squeeze as much water as you can out of thetofu. Once you have done this, crumble it with yourhands into a large mixing bowl. Mix with the cookedonions and garlic, nutritional yeast, salt and pepper.This will be your filling.While the shells are cooking, prepare your white sauceby melting the margarine in a medium saucepan andadding the flour to make a paste. Once this is done,add the soymilk slowly, stirring constantly until youhave a creamy, thick white sauce. Add salt to taste. Once the shells are cooked, drain them and get out youfilling, your white sauce, your tomato sauce and alarge greased pan to bake them on.Fill each shell with a spoonful of the filling andplace them in rows in the pan. Cover each one withabout a spoonful of white sauce, and then a spoonfulof tomato sauce.Bake at 350 for 30 minutes.
• 1 box of jumbo pasta shells
• 1 block of tofu
• 1 large onion, chopped
• several cloves of garlic, chopped
• olive oil
• tomato sauce (in a jar, or homemade)
• salt and pepper to taste
• approx. ½ cup nutritional yeast
• 1 stick vegan margarine
• 4-6 Tbsp. flour
• 2-3 cups soymilk
Begin by sautéing the onion and garlic in the oliveoil until both are cooked and soft. Meanwhile, begin boiling the jumbo shells.Then, squeeze as much water as you can out of thetofu. Once you have done this, crumble it with yourhands into a large mixing bowl. Mix with the cookedonions and garlic, nutritional yeast, salt and pepper.This will be your filling.While the shells are cooking, prepare your white sauceby melting the margarine in a medium saucepan andadding the flour to make a paste. Once this is done,add the soymilk slowly, stirring constantly until youhave a creamy, thick white sauce. Add salt to taste. Once the shells are cooked, drain them and get out youfilling, your white sauce, your tomato sauce and alarge greased pan to bake them on.Fill each shell with a spoonful of the filling andplace them in rows in the pan. Cover each one withabout a spoonful of white sauce, and then a spoonfulof tomato sauce.Bake at 350 for 30 minutes.
Monday, May 14, 2007
CHEWY OATMEAL COOKIES
1.2 cup butter
1 1/4 cups firmly packed light brown sugar
1.5 egg
1/3 cup milk
1 1/2 teaspoons vanilla/Agave
3 cups oats, uncooked
1.25 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt, optional
1/4 teaspoon cinnamon
1 cup raisins
1 cup nuts
Heat oven to 375 F. Lightly grease baking sheet with butter.
Combine butter, brown sugar, egg, milk and vanilla in large bowl.
Beat at medium speed of electric mixer until well blended. Combine oats, flour, baking soda, salt and cinnamon.
Mix into creamed mixture at low speed just until blended.
Stir in raisins and nuts. Drop rounded tablespoonfuls of dough 2 inches apart onto baking sheet.
Bake for 10 to 12 minutes, or until lightly browned. Cool 2 minutes on cooling rack.
Makes about 2-1/2 dozen cookies
1.2 cup butter
1 1/4 cups firmly packed light brown sugar
1.5 egg
1/3 cup milk
1 1/2 teaspoons vanilla/Agave
3 cups oats, uncooked
1.25 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt, optional
1/4 teaspoon cinnamon
1 cup raisins
1 cup nuts
Heat oven to 375 F. Lightly grease baking sheet with butter.
Combine butter, brown sugar, egg, milk and vanilla in large bowl.
Beat at medium speed of electric mixer until well blended. Combine oats, flour, baking soda, salt and cinnamon.
Mix into creamed mixture at low speed just until blended.
Stir in raisins and nuts. Drop rounded tablespoonfuls of dough 2 inches apart onto baking sheet.
Bake for 10 to 12 minutes, or until lightly browned. Cool 2 minutes on cooling rack.
Makes about 2-1/2 dozen cookies
Vegetarian Chili:
I don't follow directions too much so I've listed the ingredients and usually just cook them in the order in which each needs the most cooking. You can saute some of the ingredients in garlic and onions of you want, or just toss it all in together. However you like.
Oil
Onions
Squash
Corn Hot Pepper
Green Peppers
Light Beer
Tomatoes
Vegetable Broth
Quinoa
Beans
Water
Carrots
Potatoes
Sweet Potato
Yams
Garlic
Chili/Curry Powder
Cumin
Cinnamon
Honey
Molasses
Bay Leaf
Orange Zest
Chile Flakes
Oregano
Cucumber/Zuccini
Greens
Celery
Cilantro
Lime Juice
Salt
(topping: sour cream, cheese, cilantro)
I don't follow directions too much so I've listed the ingredients and usually just cook them in the order in which each needs the most cooking. You can saute some of the ingredients in garlic and onions of you want, or just toss it all in together. However you like.
Oil
Onions
Squash
Corn Hot Pepper
Green Peppers
Light Beer
Tomatoes
Vegetable Broth
Quinoa
Beans
Water
Carrots
Potatoes
Sweet Potato
Yams
Garlic
Chili/Curry Powder
Cumin
Cinnamon
Honey
Molasses
Bay Leaf
Orange Zest
Chile Flakes
Oregano
Cucumber/Zuccini
Greens
Celery
Cilantro
Lime Juice
Salt
(topping: sour cream, cheese, cilantro)
Tuesday, February 06, 2007
Hi all,
Here is the recipe for the amazingly decadent vegan chocolate cake from Winter Seminar!
Ingredients:
1 1/2 cups all purpose flour
1 cup sugar
1/4 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1/3 cup vegetable oil
1 tsp vanilla extract
1 tsp distilled white vinegar
1 cup water
Directions:
1. Preheat oven to 350 degrees F. Lightly grease one 9"x5" pan.
2. Sift together the flour, sugar, cocoa, baking soda, and salt. Add the oil, vanilla, vinegar, and water. Mix together until smooth.
3. Pour into prepared pan and bake for 45 minutes. Remove from oven and allow to cool.
*make 2 cakes and fill the middle with rice mellow and berries*
Here is the recipe for the amazingly decadent vegan chocolate cake from Winter Seminar!
Ingredients:
1 1/2 cups all purpose flour
1 cup sugar
1/4 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1/3 cup vegetable oil
1 tsp vanilla extract
1 tsp distilled white vinegar
1 cup water
Directions:
1. Preheat oven to 350 degrees F. Lightly grease one 9"x5" pan.
2. Sift together the flour, sugar, cocoa, baking soda, and salt. Add the oil, vanilla, vinegar, and water. Mix together until smooth.
3. Pour into prepared pan and bake for 45 minutes. Remove from oven and allow to cool.
*make 2 cakes and fill the middle with rice mellow and berries*
Wednesday, March 15, 2006
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