November
2001
Recipes
Good for the Soul! Comfort Foods for
the Fall |
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Samantha's Banana Bread
1 C. Mashed Bananas (the riper the better)
1/2 C. Sour Milk (soy or nut milk with 1 t. of vinegar)
Egg Replacer (to equal 2 eggs)
1/2 t. Salt
1/2 t. Baking Powder
1 t. Baking Soda
1 t. Vanilla
2/3 C. Sugar or other Sweetener (for those who don’t want a sweetener,
add an extra banana or dates)
2 C. Flour
1/2 C. Margarine
Optional: 1 C. Chopped Walnuts and/or Organic Vegan Chocolate Chips
1. Preheat oven to 350° F.
2. Cream (mix well) margarine, sugar and egg replacer.
3. Add in bananas, soymilk and vanilla.
4. Stir in dry ingredients, followed by nuts and chocolate chips.
5. Pour into greased 9 x 5” bread pan or two smaller pans. Bake
until cracks in the top appear dry, at least 30 minutes.
Sweet Potato-Pecan Drop Biscuits
1 1/2 C. Chopped Pecans
1 lb. Sweet Potatoes, peeled and diced (about 3 C.)
1 C. Water
1/3 C. Cider Vinegar
1/4 C. Pure Maple Syrup
2/3 C. Olive Oil or Unrefined Corn Oil
2 C. Unbleached All-Purpose or White Bread Flour
1 1/2 C. Whole Wheat Pastry Flour
1/2 C. Cornmeal
1 T. Baking Powder
1 1/2 t. Baking Soda
2 t. Salt
2 t. Freshly Milled Black Pepper
1. Preheat oven to 350° F. Lightly oil 2 baking sheets.
2. Spread the pecans on an ungreased baking sheet and toast in the oven
for 8 minutes. Transfer them to a bowl to cool.
3. Steam the sweet potatoes until tender.
4. In a blender, combine the water, sweet potatoes, vinegar, and maple
syrup. Puree until creamy.
5. In a large bowl, whisk together the flours, cornmeal, baking powder,
baking soda, salt, and pepper.
6. Using a rubber spatula, fold in the sweet potato mixture and the
pecans. Do not overmix—a few lumps won’t matter, and you will
wind up with lighter, fluffier biscuits.
7. Drop the dough 1/2 C. at a time, 2 to 3” apart on the baking
sheets. Bake for 15 minutes. Rotate the baking sheets for even browning
and bake for another 10 to 15 minutes, until a toothpick inserted into
the middle of a biscuit comes out clean.
8. Serve warm. Yield: 1 dozen biscuits.
From The Modern Vegetarian Cookbook by Peter Berley (Regan Books, 2000).
Apricot Bread
2 C. Flour
2 t. Baking Powder
1 t. Baking Soda
1 t. Salt
1/4 t. Powdered Ginger or 3/4 T. Fresh Ginger, grated
1 C. Dried Apricots, chopped
Egg Replacer (to equal 1 egg)
2/3 C. Sweetener
2 T. Oil
1 C. Apricot or Orange Juice
1 t. Vinegar
1 t. Vanilla
1/2 C. Nuts, chopped
1. Preheat oven to 350° F.
2. In a large bowl, sift together the flour, baking powder, baking soda,
salt, and ginger.
3. Stir in the apricots, egg replacer, sweetener, oil, juice, vinegar,
vanilla, and nuts.
4. Mix together gently until “just mixed.”
5. Spoon the batter into a lightly oiled loaf pan and bake for 50 minutes.
Test with a knife to see if done. Cool for 10 min. before slicing and
serving.
From How It All Vegan by Tanya Barnard and Sarah Kramer (Arsenal Pulp
Press, 1999).
Mashed Garlic Potatoes with Kale
3-4 Medium Potatoes, roughly chopped
1 Medium Onion, chopped
4 Cloves Garlic, minced
2 T. Olive Oil
2 C. Kale (about 4-5 stalks), chopped
1/2 C. Soy Milk
2 T. Flax Oil
2 T. Braggs or Soy Sauce
Pepper (to taste)
1. In a large pot of water, boil the potatoes until they can be pierced
easily with a fork.
2. In a medium saucepan, sauté the onions and garlic in the oil
on medium heat until the onion becomes translucent.
3. Add the kale and cover pan with lid. Lower heat and simmer for 5
to 1 0 minutes until kale becomes soft. Set aside.
4. When potatoes are ready, drain and place them in a large bowl. Mash
together with soy milk, flax oil, Braggs, and pepper.
5. Stir in the kale mixture and mix together well.
Makes 4-6 servings.
From How It All Vegan by Tanya Barnard and Sarah Kramer (Arsenal Pulp
Press, 1999).
Mighty Miso Gravy
6-10 Mushrooms, chopped
1 Medium Onion, chopped
2 T. Olive Oil
1 T. Braggs or Soy Sauce
Cayenne Pepper (to taste)
Dried Basil (to taste)
Dried Dill (to taste)
Black Pepper (to taste)
1/3-1/2 C. Flour
1 1/3 C. Vegetable Stock or Water
1 t. Miso Paste
1. In a medium saucepan, sauté the mushrooms and onions in oil
on medium-high heat until onions are translucent and mushrooms are tender.
2. Add the Braggs, cayenne, basil, dill, and pepper and stir together.
3. Remove from heat and slowly stir in the flour, mixing well. It will
become pasty and dry.
4. Slowly start adding the stock or water a little at a time until everything
becomes well mixed and there are no lumps.
5. Place back onto medium heat and simmer until sauce is thickened,
stirring often. At the last minute, stir in miso and serve.
Makes 4-6 servings.
From How It All Vegan by Tanya Barnard and Sarah Kramer (Arsenal Pulp
Press, 1999).
Cashew Gravy
2 C. Water
1/2 C. Cashews
2 T. Cornstarch
2 T. Onion Powder
1/2 t. Salt
Place ingredients in a blender and liqueify. In a medium sauce pan over
medium heat, heat the gravy, stirring constantly, until thick. Add more
water if the gravy becomes too thick. Keep warm.
From The Compassionate Cook by PETA and Ingrid Newkirk (Warner Books,
1993).
Cat’s Cranberry Relish
1 C. Cranberries
1 1/2 C. Water
1 Apple
Handful of Walnuts, crushed into small chunks
Handful of Raisins
3 T. Brown/Turbinado Sugar
Dash of Cinnamon (to taste)
1. Pour the water and cranberries into a medium-size pot, cover, and
bring to a boil.
2. While water heats, chop the apple into small chunks.
3. Stir in remaining ingredients. Cover and simmer on low for 10-15
minutes, or until desired consistency (a soft chunky relish, not a smooth
sauce).
4. Serve warm on sweet potatoes or on bread as a spread.
Makes 5-8 servings.
Lentil Nut Loaf
1 Onion, chopped fine
1 T. Oil
2 C. Cooked, Drained Lentils
1/2 C. Whole Wheat Bread Crumbs
1/2 C. Chopped, Toasted Walnuts, or Toasted Sunflower Seeds
1/2 Teaspoon Sage or Thyme
2 T. Whole Wheat Flour
2 Eggs, beaten
1/2 C. Broth or Water
2 t. Vinegar
2 t. Shoyu (soy sauce)
1 T. Toasted Sesame Seeds
1. Preheat oven to 350° F.
2. Sauté onion in oil until translucent and slightly browned.
3. Mix ingredients except sesame seeds and place in greased loaf pan.
Sprinkle top with the seeds.
4. Bake for 30 minutes covered, then for 10 minutes uncovered. Makes
one loaf, or 8 patties.
If you are in a hurry, you can shape patties and cook them on the griddle,
with bread crumbs and/or more sesame seeds on top and bottom.
From The New Laurel’s Kitchen by Laurel Robertson, Carol Flinders,
and Brian Ruppenthal (Ten Speed Press, 1986).
Baked Stuffed Pears
4 Large, Ripe, Firm Bosc Pears, cut in half lengthwise
1/2 C. Soft White Bread Crumbs
1/2 C. plus 1 T. Sugar
1/3 C. Blanched Almonds, toasted
2 T. Unsweetened Cocoa Powder
1 T. Marsala or Sherry
1/2 C. Dry White Wine
1/2 C. Pear or Apple Juice
1. Preheat the oven to 350° F. Lightly oil a baking dish just large
enough to hold the pears in a single layer.
2. With a melon baller, scoop out the cores and about 1 t. of flesh
from the centers of each pear half. Place the pear flesh, bread crumbs,
the 1/2 C. sugar, almonds, cocoa, and marsala in a food processor fitted
with the metal blade. Process until very smooth.
3. Fill the pear halves evenly with the stuffing, and place in the prepared
baking dish. Sprinkle the pears evenly with the 1 T. sugar.
4. Combine the wine and juice in a glass measuring cup; pour around
the pears.
5. Bake for 40 to 45 minutes, uncovered, or until the pears are tender
when pierced with the tip of a sharp knife. Serve warm.
Advance Preparation: The baked stuffed pears can be stored, covered,
in the refrigerator for up to 24 hours. Reheat, covered, in a low oven.
From The Mediterranean Vegan Kitchen by Donna Klein (H. P. Books, 2001).
Greek Lentil Soup
2 C. Uncooked Lentils
8 C. Water or Vegetable Stock
1/2 Onion, chopped
1 Small Carrot, chopped
1 Celery Stalk, chopped
1 Small Potato, chopped
2 T. Olive Oil
2 Bay Leaves
1 1/2 to 2 t. Salt
2 t. Red Wine Vinegar
Pick over lentils and wash. Mix all ingredients except the vinegar in
a soup pot and cook until the lentils are very soft, about one hour.
Stir in vinegar at the end and serve.
Makes about 8 C., to serve 6.
From The New Laurel’s Kitchen by Laurel Robertson, Carol Flinders,
and Brian Ruppenthal
Cat’s Hearty Oatmeal
1 C. Rolled Oats (“old fashioned”—not
instant)
2 C. Water
1 Apple
Handful of Dried Apricots (approx. 5-7), cut into small pieces
Handful of Walnuts, crushed into small pieces
Handful of Raisins
1 Banana, sliced into thin rounds
1/4 C. Soy/Rice Milk
1 T. Brown/Turbinado Sugar or Maple Syrup
Dash of Cinnamon (to taste)
Dash of Nutmeg (to taste)
1. Pour the water into a medium-size pot, cover, and bring to a boil.
2. While water heats, chop the apple into small chunks.
3. Drop the walnuts and apricots into the boiling water and stir. Add
the oats and stir. Let mixture come to a boil, then immediately drop
heat to low.
4. Add the rest of the ingredients, stirring all the while. Cover and
simmer on low, stirring occasionally for 7-10 minutes or until desired
thickness.
5. Serve hot with extra splash of milk. Makes 2-3 servings.
Variations: Try mixtures of your favorite seasonal fruits—fresh
peaches, apricots and banana with shredded coconut, or fresh strawberries
and blueberries with banana are two favorites (because they cook faster,
add the fresh fruit about 3-5 minutes before finished).
