Archive for vegan recipes

Black Bean and Corn Chilaquiles

June 7, 2009 at 10:25 pm · Filed under vegan recipes ·Tagged , , , , , , ,

It’s no surprise that summer is here, especially in Arizona. While we have endured some 100+ degree temperatures I really think (no scientific data here) that it is not as hot this year as it has been in past summers. Or maybe I’ve just lived here so long that I’ve taken on the characteristics of a desert tortoise who loves the heat. In fact I do feel much like a desert tortoise in the hot summer months which means I try to find reasons to sit outside at night with good friends drinking margaritas and eating Mexican food! I hope you do too with this great vegan dish from Vegetarian Times. If you’re not a subscriber, what are you waiting for? It’s the best cooking magazine out there for vegetarians and vegans.

Black Bean and Corn Chilaquiles with Roasted Tomato and Chipotle Sauce
Serves: 8

Take this dish along to a party. You can prepare everything in advance then when you arrive ask the hostess if you can pop it into the oven for 30 minutes. Of course if you have manners you would call in advance to make sure it’s ok to use the oven.

Ingredients:

  • 1 small white onion, cut into 8 wedges
  • 2 lb. Roma tomatoes, halved
  • 3 large cloves garlic, peeled or 1 1/2 tsp. minced garlic from a jar
  • 6 corn tortillas, cut into 1-inch wide strips
  • 2 Tbs. canola oil
  • 3 chipotle chiles in adobo sauce, drained, 1 Tbs. sauce reserved
  • 1 15-oz. can black beans, rinsed and drained
  • 2 cups frozen corn, thawed
  • 1 small red onion, diced
  • 1 1/2 cups crumbled queso cotija or shredded Monterey Jack cheese
    (I like Follow Your Heart: Vegan Gourmet)
  • 1/2 cup low-fat vegan sour cream
  • 1 Tbs. lime juice

Directions:

Preheat oven to 400°F. Place white onion, tomatoes, and garlic in a single layer on backing sheet. Roast 25 minutes, or until onions begin to brown and tomato skins wrinkle. Meanwhile, toss tortilla strips with oil and spread on separate baking sheet. Bake 15 minutes. Sprinkle with salt. Cool tortillas and vegetables 20 minutes.

Peel tomatoes and place in food processor with white onions and garlic. Add chipotles and 1 Tbs. adobo sauce; purée until smooth, and season with salt and pepper.

Spread thin layer of tomato mixture in a bottom of 1 1/2-qt. baking dish. Add tortillas in single layer. Top with black beans, corn, red onion, and cheese. Cover with remaining sauce, and bake 25-30 minutes, or until bubbly.

Whisk together sour cream and lime juice, and drizzle over chilaquiles.

Per Serving: 296 CAL; 13 G PROT; 14.5 G TOTAL FAT (6.5 G SAT. FAT)

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Vegan Pancakes

January 8, 2009 at 6:34 pm · Filed under vegan recipes ·Tagged , , ,

Many thanks to the compassionate cook, Colleen Patrick-Goudreau for allowing me to post her fabulous vegan pancake recipe!

Makes 8-10 pancakes | Vegan | 30 minutes

Ingredients

  • 1 cup (125 g) unbleadched all-purpose flour (or use 1/2 cup [65 g] all-purpose and 1/2 cup [65 g] whole wheat flour)
  • 1 tablespoon (4.6 g) baking powder
  • 1/4 teaspoon salt
  • 1 cup (235 ml) nondairy milk
  • 2 tablespoons (30 ml) canola oil or non-hydrogenated, nondairy butter, melted
  • 3 tablespoons (45 ml) liquid sweetener, such as pure maple syrup, apple juice concentrate, or orange juice
  • Additional oil or butter for cooking (optional)

Directions

Combine the flour, baking powder, and salt in a bowl. In  a separate bowl, combine the milk, oil, and sweetener.

Add the milk mixture to the flour mixture and mix just until moistened; a few lumps are okay. (Don’t overmix, or the pancakes will be tough.)

Heat a nonstick griddle or saute pan over a medium-high flame. (You may add some oil to the griddle/saute pan and heat until hot, but with a nonstick pan, you don’t even need it.)

Pour the batter onto the griddle to form circles about 4 inches (10 cm) in diameter. Cook the pancakes for a couple of minutes on one side until bubbles appear on the surface. Slide a spatula under the pancake and flip it over. Cook the pancakes on the other side for another 2 minutes or so. Continue until golden brown on each side, about 4 minutes in all.

Colleen is an amazing vegan chef. For more of her recipes, check out her book The Joy of Vegan Baking and her Web site, www.compassionatecooks.com, with many vegan diet resources including an awesome podcast.

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Cheesy Green Burritos

November 13, 2008 at 3:41 am · Filed under vegan recipes ·Tagged , ,

This recipe was inspired by the wonderful Moosewood Restaurant but modified to be vegan. It is quite yummy and very easy to make!

Serves 4 | Vegan | 45 minutes | 1 serving = 7 Weight Watchers points for 2 burritos

1 bunch scallions, chopped
3 garlic cloves, pressed or minced
1 tablespoon olive oil
10 cups loosely packed fresh greens (you can use spinach, kale, collards, even mustard greens)
1 teaspoon ground coriander
generous pinch of nutmeg
3 cups lightly packed grated Almond Cheddar Style Cheese Alternative (I think Almond is the best non-dairy cheese but you can use any non-dairy cheese)
1/3 cup Tofutti (or other non-dairy) cream cheese
8 flour tortillas (7 or 8 inch)
Salsa (any kind … just to use as a topping)

Preheat the oven to 375 degrees. Oil a 9 x 13-inch baking dish.

In a large skillet on medium heat, cook the scallions and garlic in the oil for 2 or 3 minutes. Add the greens and cook until the leaves are wilted and the water has evaporated. Stir in the coriander, nutmeg, non-diary cheese, and non-dairy cream cheese. Remove from heat.

To soften the tortillas so they won’t crack when you roll them, lay out the tortillas on a baking sheet and place in the oven for a minute or two.

To prepare the burritos, place about 1/2 cup of the filling on the lower half of a warm tortilla, fold the bottom up and the sides in to encase the filling, roll it up, and place seam-side down in the prepared baking dish. Repeat with the rest of the filling and tortillas. Brush the tops lightly with oil, cover the dish with foil, and bake until hot, 20 to 25 minutes. Serve topped with salsa.

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Butternut Squash and Chickpea Stew with Couscous

October 20, 2008 at 7:18 am · Filed under vegan recipes ·Tagged , ,

Vegetarian Times April 2008

Serves 6 | Vegan | 30 minutes | 1 serving = 9 Weight Watchers points

2 Tbs. olive oil
1 medium carrot, diced (3/4 cup)
1 small onion, diced (1 cup)
½ red bell pepper, chopped (1/2 cup)
1 Tbs. whole cumin seeds
1 bay leaf, crumbled
2 16-oz. cans chickpeas, rinsed and drained, divided
1 32-oz. container butternut squash soup, divided
1 ½ cups couscous

1. Heat oil in saucepan over medium heat. Sauté carrot in oil 3 to 5 minutes, or until softened. Add onion and bell pepper, and sauté 3 to 5 minutes more, or until soft. Stir in cumin seeds and bay leaf.

2. Puree ¾ cup chickpeas and ¾ cup butternut squash soup in blender until smooth. Add to carrot mixture along with remaining chickpeas and soup. Simmer 15 to 20 minutes. Season with salt and pepper.

3. Meanwhile, place couscous in heatproof bowl, and stir in 1 ½ cups boiling water. Cover, and let stand 3 to 5 minutes, or until all liquid is absorbed. Fluff couscous with fork. Divide couscous among 6 shallow bowls. Ladle chickpea stew around couscous in each bowl.

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Green Tea Cupcakes Recipe

September 22, 2008 at 6:01 am · Filed under vegan recipes ·Tagged ,

from Vegan Cupcakes Take Over the World
Serves 12 | Vegan | 30 Minutes

Ingredients
1/2 cup soy yogurt
2/3 cup rice milk
1/4 teaspoon vanilla extract
1/3 cup canola oil
1/2 teaspoon almond extract
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
3 to 4 teaspoons matcha tea powder (can be found at Whole Foods)
1/4 teaspoon salt
3/4 cup granulated sugar

Directions
1. Preheat oven to 350 degrees F and line cupcake pan with liners.
2. In a large bowl, whisk toether the yogurt, rice milk, vanilla, oil, and almond extract, beating well to blend in yogurt. Sift in the flour, baking powder, baking soda, matcha powder, salt, and sugar. If using rice flour it will be a little lumpy. Beat a little longer to break up any large lumps. Fill liners two-thirds full and bake 20 minutes or until a toothpick inserted through the center of one comes out clean. Cool on racks before topping with glaze.

Great Tea Glaze
2 tablespoons margarine
1 cup confectioners’ sugar
1/8 to 1/4 teaspoon matcha tea powder
1 to 2 tablespoons rice milk
1/4 teaspoon almond extract
Drop of vanilla extract

Directions
1. With a fork, beat margarine to fluff, then mix in confectioner’s sugar and matcha to form a crumbly mixture. Slowly beat in 1 tablespoon rice milk, almond extract, and vanilla. If icing is too thick to spread, pour in additional rice milk a teaspoon at a time and mix till desired consistency is reached.

To Assemble
1. Use a tablespoon to pour green tea glaze into the center of each cupcake. Spread out a bit with the back of the spoon but it’s nice if you can see the green edges of the cupcake.

If you like this, you should buy the book Vegan Cupcakes Take Over the World. You won’t regret it!

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