Split Pea Soup with Tofu Cottage Cheese

 

Split Pea Soup

1 lb. dried green split peas (or 1/2 lb. green and 1/2 lb. yellow)

1/3 lb. dried pearl barley

4 cloves fresh garlic, cut into thin slices

2 carrots, peeled and grated

2 TBSP fresh parsley

1 tsp celery salt

Salt

olive oil

2 TBSP McKay’s Chicken seasoning or vegetable bouillon.

In a large crock pot, cover rinsed split peas and barley with at least 3 times as much water.  Allow to cook at least 6 hours.  Do not add salt to the water or any other seasoning, or it will cause the peas to be firm and gritty.

Once the peas are cooked, saute the sliced garlic and grated carrots until the carrots are beginning to become tender.  Begin adding the liquid from the split peas to finish cooking the carrots.  Once they are tender, add the rest of the mixture from the crock pot.  Salt to taste and add the other seasonings.

I like my split pea soup on the runny side, this soup will thicken by the next day, so plan accordingly if you will eat it later on.

 

Tofu Cottage Cheese

1 pkg. Mori-nu firm tofu mashed

3 TBSP of vegan sour cream (tofutti is my favorite)

1 tsp salt

1/2 tsp onion powder

1/8 tsp garlic powder

1 TBSP nutritional yeast flakes

1 tsp chives (optional) – personally I think this “makes” the dish.

 

Mix all ingredients together, be sure to drain tofu of any extra liquid.

This is definitely a savory cottage cheese, it would not be good with fruit, however its the closest vegan cottage cheese that I’ve ever found to the real thing.  It does not melt, however it has a very similar texture.  Its wonderful on potatoes, cooked beans or in a vegetable soup.

Hot Cheesy Spread

Cheese Spread
2 cups yellow cashew cheese or vegan cheddar of your choice
1/3 c. vegan mayo (veganaise is my favorite)
2 green onions cut into small rings
1/2 c. green olives sliced into rings
2 TBSP diced red pepper (I like to use the kind in the jar, however if you want some crunch, go with fresh)
1 loaf of french bread

Mix all ingredients together and spread generously onto french bread. I like to slice it down the middle longways like a giant sub sandwich. Lay on a baking pan and bake at 400 for 15-20 min, or until it starts to bubble and brown.  Serve immediately.

This goes great with a soup!

Simone’s Stroganoff

Our Church hosts a wonderful event each fall called the Holiday Tasting Extravaganza.  Its an event where we serve about 600 people 1 oz. tastes of about 60+ fabulous vegetarian and vegan foods.  The last fall was my first experience as a cook.  And I must say it was quite the experience, making 650 meatballs, gravy and butternut squash.  But I really enjoyed it, and the food was fabulous.  However, I learned that 67 tastes is more then a normal  meal.

One of my favorite dishes belongs to my friend Simone who is originally from Brazil.  Her stroganoff had a twist that I didn’t expect, the addition of tomatoes, and I left dreaming of it (especially since she packed up some of her leftovers for me to eat the next day, but somehow they got lost in the dismantling of our stations).  It did contain dairy, so I was formulating a way to “veganize” it when she came to me one Sabbath beaming that she’d figured out how to do it herself and it tasted great!  Now I had to get on with making it.  My first attempt was wonderful.  She suggested using Toffutti cream cheese instead of sour cream, a direction I wouldn’t have gone on my own, and it added a wonderful richness.  Unfortunately when I made it the second time, for this post, I accidentally bought the garlic and herb flavored cream cheese.  Oops!  Its great on bagles, but not in my stroganoff!  So I decided to improvise.  I do have a traditional stroganoff recipe that I like that contains tofu and cashews, and I had an extra block and some leftover cashew cheese on hand so I decided to see if it would work.  Its tolerable, but not rich and creamy like we were used to.  So no skimping on this one!  However it looks very similar in the pictures so I’m going forward with this post.

1/4 c. canola oil
1 TBSP garlic, mashed
2 c. chopped Loma Linda Tender Bits (or homemade gluten chops work well too)
1/8 tsp cayenne pepper (I omitted)
2 TBSP finely chopped parsley
1/2 c. diced onion
1 c. sliced mushrooms
2 c. petite diced tomatoes lightly mashed in food processor
1 tsp salt
1 pkg. Toffutti cream cheese (plain)

I recommend getting all your ingredients prepped before starting!  Heat oil in a sauce pan over medium heat.  Cook the onion in the oil for 1 minuet.  Stir in the garlic and cook until the garlic is golden brown.  Add the mushrooms and Tender Bits (gluten, cut into 1 inch cubes) stir for 3-4 minuets; add the petite diced tomatoes, cayenne pepper and salt.  Cover the saucepan, and allow to simmer on low heat for about 10 minuets. If this seems too dry you may add a little bit of water and simmer.  Turn off the heat, add parsley and Toffutti Cream Cheese, stir as it melts into the sauce.  Serve immediately!

Tofu “meat” balls

Tofu Walnut Balls

(7 Secrets – Neva and Jim Brackett)

2 c. soft bread crumbs (Use several pieces of bread, crushed in food processor, rather then what you get at the store, it adds great texture)

3/4 c. finely chopped walnuts (I use roasted sunflower seeds, they blend well and add flavor)

1/2 c. quick oats

1/2 c. finely diced onion

1/2 t. garlic powder

1 t. onion powder

1/2 t. Vege-Sal (I use McKay’s Beef Seasoning)

2 t. McKay’s Chicken Seasoning

16 oz. brick firm tofu

1/2 c. water

2 T. Bragg Liquid Aminos (or soy sauce)

2 T. flax seed meal (this is my addition, I’m always looking for recipes to add this great source of Omega 3′s to)

1 c. TVP re-hydrated in broth, drained (optional, I like the flavor and added texture).

 

Place Tofu, Onion, nuts/seeds and all liquid and seasoning ingredients into a food processor and blend until smooth.  Add to all the dry ingredients.  Mix and form little meatballs.  I used a melon ball sized ice cream scoop (about 1 oz.)  One recipe makes over 100 meatballs of this size.

Bake on a lightly greased cookie sheet at 350 for 30 minuets.  Freeze or use in a recipe once they’re cool.

 

My favorite way to make these is to cover them in brown gravy and bake, then serve with Mashed Potatoes.  But they’re also good with a spaghetti sauce or sweet and sour sauce.  If taking to a potluck, be sure you give lots of extra gravy/sauce, so they don’t dry out.

Quick Marinara and Creamy Mushroom Sauce

Sometimes mistakes and upheaval in the kitchen create some of the BEST recipes.  Today that was the case. I’d planned this overly ambitious menu for Friday evening.  I like to make soup for Friday night, a nice Sabbath tradition, but lately I’ve been enjoying soup and sandwiches, and of course the sandwiches are best if they’re hot and contain lots of cool ingredients…translated to – LOTS of work.  That does not fit into my preparation day schedule.

So today my menu was: cream of mushroom soup and roasted eggplant and tomato sandwiches, on homemade Foccacia bread (which I have not made for MONTHS, so who knows if it would’ve worked out).  So once I realized what a fool I was I decided to abandon ship and make pasta with the veggies.  Then I remembered that Abigail is having a reaction to tomatoes, so decided to do two different sauces to accommodate.  I needed to use up some whipping cream, that I don’t normally buy (but that’s a different story), and knew that without tomatoes Abigail’s sauce wouldn’t have too much to hold it together, so decided to do a chopped onion and mushroom cream sauce with some vegan Parmesan.  Then I took my tomatoes, blanched them and did a lovely fresh marinara.  I sliced and roasted my eggplant as previously planned, but chopped into small pieces and added to each sauce.  Cooked up some Linguine and presto!

Jeremy told me this was the best meal I’d EVER made him…humm…  So thought I’d better pass it along.  I’ll give you a great vegan version, since that’s what I”ll do next time when I plan this.  Also notable, I tried to mix the two sauces and it was not good.  Having two different pastas, contrasting tangy with rich, was LOVELY, so do plan to do BOTH.  So I apologize that my picture is not the best, we didn’t have much of the mushroom leftover to photograph.

Quick Marinara

8 roma tomatoes

1 large onion

3 cloves garlic

1 large eggplant, diced and roasted

Olive oil

Salt

Pepper

Several large fresh basil leaves!

Cut and roast eggplant with a little olive oil and salt in a 400 degree oven for 15-20 min, depending on how done you want it.

Blanch washed tomatoes in the water you’re pasta is cooking in for about 3 minuets, the skin should burst, but doesn’t have to.  Dice up the onion and garlic fine, and saute in olive oil in your largest frying pan.  Peel and core the tomatoes, dice fine and add to the mix.  Add salt and pepper to taste.  Once the eggplant is done, toss into the sauce and cook about 3-5 more minuets so it absorbs the flavor (you can save half for the mushroom sauce if you’re so inclined, but I probably won’t next time since its flavor is tangier).  Snip the basil leaves with kitchen scissors and add at the last minuet.

Once the pasta is done (I did a lb. of linguine), add about half to the pan and allow to simmer for a minuet, toss to coat and serve, sprinkled with your favorite vegan Parmesan (I like the galaxy food’s Vegan Grated Topping).

Creamy Mushroom Sauce

1 lb. diced mushrooms

1 LG onion, finely diced

1 c. coconut milk

8-10 raw cashews (use 3 TBSP of tahini – sesame seed butter – if you have a nut allergy, can be found in the international food section)

4 cloves garlic, crushed

1/4 c. vegan parmesan

1 TBSP yeast flakes

1 TBSP chicken-like seasoning + 1 cup water (or vegetable broth)

Salt

Pepper

Olive oil

Dice mushrooms, garlic and onion, saute in a few TBSP of olive oil until onion is completely soft.

Blend coconut milk, cashews, yeast flakes and tahini for at least 2 minuets, you want the cashews to be smoothly blended, no grit or chunks!  Add to mushrooms, add the broth as it starts to thicken.  Add salt and pepper to taste.  Add cheese close to the point when you’re ready for the finished pasta.  Allow to cook in the sauce for a minuet or so.  Add more Parmesan to taste.

We did not eat a vegetable along with this meal, but I’d imagine green beans or broccoli would be wonderful, or even a large fresh salad!

Eggplant Curry

I love curry!  I’m not a fan of HOT curry, but I love mild ones.  They are a meal that is naturally vegan (unless you’re using meat in it), and they have such great flavors and varieties you don’t need to get bored.  This recipe is mild, and does not rely on a curry paste or powder.  It also does not call for ingredients that are hard to find in your grocery store.

This is one of the few meals that I recommend doing all the prep work BEFORE starting to cook, timing is important to keep from burning it.

Eggplant Curry - serves 4-6

Ingredients and Prep

2 Large Eggplants	Peel; cut into 1/2 inch circles, and then quarter them.	Salt and toss with olive oil.  Bake at 400 for about 20 minuets.  They should be starting to turn golden brown on the edges.  Set aside when finished for later.
1 in. square of fresh ginger 4-6 cloves of fresh garlic	peel and rough chop	Blend until it becomes a smooth paste.  Set aside for later.
1 TBSP water 1 tsp olive oil
4 tsp peanuts 2 TBSP sesame seeds	Dry roast in a frying pan until they turn golden brown (add sesame seeds after a minuet).	Chop in a food processor.  Set aside for later.
2 lg onions 1 jalapeño pepper 6 lg tomatoes		Dice and set aside separately.  Set aside for later.
2 dry red chilies 1 tsp mustard seeds 1 tsp cumin seeds/powder 2 pinches turmeric 2 tsp coriander powder olive oil water (as needed)

Cooking instructions:

Saute onions, red chilies, mustard seeds and cumin seeds/powder for about 2 minutes.  Add the Jalapeño pepper, ginger garlic paste and turmeric, cook about 2 more minuets.  Add tomatoes and coriander, cook until tomatoes fall apart.  Add small amounts of water if it begins to stick.  Once the tomatoes are cooked, add the eggplant and cook about 5 minutes.  Add peanuts and sesame  and turn off the heat.  Serve over brown rice and enjoy!

“Chicken” loaf (or Patties/Meatballs)

This is a great holiday loaf for all your vegetarian/vegan friends.  It is easy to make, and has a great presentation.  If you make it as patties, try them with tarter sauce.

1 bag Morningstar Farms Meal Starters Chicken Strips, thawed and cubed.

1 16 oz. block firm tofu, drained and rinsed.

3 TBSP nutritional Yeast Flakes

1 TBSP Soy Sauce

1 ½ c. Special K cereal (or Rice Krispies)

1 c. Soda Cracker Crumbs (Whole Wheat ones work well too)

1 small onion or one bunch of green onions (all the white and about 2 inches of green)

2 tsp. Celery salt

1 tsp. Seasoned Salt

1 tsp. parsley

Rinse tofu, break into about 8 pieces and put into a food processor with the onion (unless you’re using green onion), Yeast Flakes, soy sauce and seasonings.  Puree.  Put diced chicken strips, (chopped green onion if applicable), Special K and cracker crumbs into a large mixing bowl, pour the tofu mixture over and stir until evenly mixed.  Coat a loaf pan with cooking spray and spoon mixture in, smoothing the top so its slightly higher in the middle – shaped like a loaf of bread would be.  Bake for 1 hour at 350 degrees.  Allow to chill at least 2 hours, or even overnight.  Slice, lay on a oven safe platter and reheat for your meal, about 20 minuets.

If making patties, form the patties (2″ diameter, ½” thick) instead of putting the mixture into a loaf pan.  Place on a baking sheet coated with non stick cooking spray and bake for 20 minuets.  Serve immediately.

This dish goes well with mashed potatoes, Vegan Chicken Gravy and Savory Butternut Squash, and any other Thanksgiving Day items you enjoy.

Coconut Milk Curry

Curry is such a versatile dish, that there should be something to please everyone!  This basic curry recipe is something simple and easy for the western palate to enjoy.  Feel free to add more spices, a variety of vegetables, or even lentils, chick peas or tofu.

I’d had a fear of making curry because the spices called for in recipes are so unfamiliar that I’m always afraid I’ll hate it, and worse won’t know how to adapt it to make it the way I’d like it.  Thankfully I found this great curry paste (pictured HOT, but I usually use MILD and let my husband use some HOT to spice his portion up) and it has a nice balance of flavors.

Coconut Milk Curry!

3 cans of coconut milk (the lite is okay, but not as creamy, go for regular here)

3 large carrots (diced into thick half coins)

3 large potatoes (diced)

3 large onions (sliced in wedges)

2 cans imitation duck (or about 6 gluten chops, sliced into strips) (or sub in some garbanzos or lentils)

1 TBSP sugar

salt to taste

4 TBSP (+/-) mild curry paste (or use hot if that’s how you like it)

olive oil

Chop onion into wedges and sauté in olive oil and sugar until they start to caramelize.  Peel and chop potatoes and carrots and add to the pot.  You don’t want to over cook these veggies, especially not the potato, as they’ll fall apart or be soggy, so keep that in mind.

Pour in the coconut milk and allow to boil.

Add curry paste one TBSP at a time until it tastes the way you’d like it.  Salt to taste.

I like to brown my choplets in a frying pan or the oven and then add to the curry.  Pictured above is the curry with lentils, which was okay, but not as good.  Serve over brown rice and eat with naan bread.

Middle Eastern Hummus

This is one of my favorite dips for pitas or chips.  It is buttery and melts in your mouth.  I’ve discovered that you can play with the ingredients to get a taste that you like, but the most important thing is to blend it until its creamy.  This is a healthy snack that is an easy way to sneak beans into your child’s diet.

Hummus

1 can garbonzo beans (chick peas) (or 1 cup dried, pre-soak overnight and then cook until tender)

1/4 cup Tahini (sesame paste)

1/2 cup fresh lemon juice

2 cloves garlic peeled (or you can roast it until tender to make more neutral flavor)

1/4 t. salt (add more to taste if using dried beans)

1/4 +/- water

10 kalamata olives pitted (or your favorite Mediterranean olive)

2 Tablespoons of Extra Virgin Olive Oil

Blend all ingredients (but olive oil) in a blender for at least 2 minuets.  Add more water if needed.  Mixture should look like the texture and consistency of a thick  milkshake (Wendy’s Frosty).  Keep adding small amounts of water until the mixture is creamy.  Serve drizzled with olive oil.

(Optional ingredients.  Roasted Red Peppers and nutritional yeast flakes, or fresh basil, or cumin, chili powder and paprika. )

Eggplant Linguine with a Tomato Pesto!

“This isn’t really low calorie, but uses fresh ingredients and contains no dairy products!  Its very flavorful!” – Marta

I love pesto, but usually want to eat it with a LARGE amount of Parmesan Cheese.  I’ve had lots of trouble finding a vegan Parmesan cheese for sale lately.  So I ventured to make one of my own.  After looking at several recipes, here is what I’ve come up with.  It has a good flavor and texture, but obviously does not melt and would not fool anyone, but it is a great topping for pasta!

Non-Dairy Parmesan “Cheese”
1/4 c. Yeast Flakes
1/3 c. sesame seeds
1/3 c. walnuts
2 t. garlic powder
1 t. onion powder
1 T. chicken-like seasoning
1 T. lemon juice
1 t. salt

Put all ingredients in a small food processor and chop until its a fine powder.  Store in an air tight container in the fridge.

Eggplant, Tomato Pesto Linguine
1 large eggplant
6 oz. tomato paste
1 onion diced
4 cloves garlic, crushed
2 c. fresh basil (or if you’re in a pinch, 1/3 c. dried basil)
1/3 c. extra virgin olive oil
1/2 cup tomato paste
2 T. lemon juice
2 t. salt
1/2 c. non-dairy Parmesan
1 1/2 c. water (add in small amounts if vegetables begin to stick, but eggplant is not tender yet)
1 lb. linguine

Peel eggplant, dice into small chunks and toss with a generous amount of salt.  Allow to sit for at least 30 minuets so it can brine.  Begin cooking pasta as directed.  When its finished drain and set aside.

Once the eggplant has brined, rinse off, and toss with lemon juice.  In a large frying pan (electric frying pan works well) begin to sauté eggplant.  Dice the onion finely and add it and crushed garlic to the pan.  Allow to cook until the eggplant begins to get tender.  Puree the rest of the olive oil, basil and tomato paste and then add to the eggplant.  Cook until the eggplant is very tender.  Toss with the non-dairy Parmesan and the linguine.  Serve immediately.

Next Page »