January 20, 2001Greetings friends,
As a chef, I am often asked who has influenced me the most in my life and career. I, like most chefs, was first introduced to the wonderful world of cooking by a family member. In my case, it was my great-grandmother that first awakened the love that I have for cooking and enjoying good food, and ultimately inspiring me to become a professional chef. We had a very special relationship, one that I will treasure always, in fact she was the first person that I ever asked for a recipe. She gladly wrote it out on a recipe card and even gave me a pack of recipe cards of my very own. I still have those cards and they were just the beginning of my vast recipe card collection.
She was a wonderful cook, and her delicious dishes were always the-hit-of-the-party, thus making her quite popular at the many potlucks that she attended. It gave her great pleasure to share wonderful food with others, I guess that's where I get it from. She also loved collecting recipes from cookbooks, friends, magazines and newspapers, which she then pasted into a scrapbook, and when she died I was fortunate enough to receive her scrapbook. I really treasure it. My great-grandmother's birthday fell during this week, and I wanted to pay tribute to the woman who really helped to mold me into the person that I am. So, this installment of recipes are my vegan variations of some of her favorite recipes from her scrapbook. I hope that you will enjoy them and share them with those near and dear to you. As always, be good to one another, and remember... eat your veggies! :-)
2 Quarts water
In a large pot, combine the water, mushrooms, sauerkraut, sauerkraut juice, and barley, and bring to a boil. Reduce heat to low and simmer for 20 minutes. Meanwhile, in a small non-stick skillet, saute the onion in the safflower oil for 2-3 minutes or until softened. Add the flour and stir well to combine. Cook the onion-flour mixture an additional 2-3 minutes, while stirring constantly, until the color of the mixture darkens a bit. Add a little of the simmering soup to the skillet, stir well to incorporate it with the onion-flour mixture, and then stir the entire contents of the skillet into the simmering soup. Cook the soup an additional 30 minutes or until the barley is tender. Add the Vegan Dumplings and season to taste with a little salt, pepper, and sugar. Simmer the soup an additional 5 minutes to allow the flavors to blend. Taste and adjust seasonings, if needed. Garnish individual servings with a sprinkle of nutritional yeast flakes, if desired.
*The flavor of this soup is almost better the next day.
1 Quart vegetable stock or water
In a large pot, place the vegetable stock, and bring to a boil. Meanwhile, in a small bowl, place the flour, baking powder, and salt, and stir well to combine. Using a pastry blender or a fork, cut in the Spectrum Spread until mixture resembles a coarse meal. Stir in the soy milk, mixing to form a manageable dough. Transfer the dough to a floured work surface and roll out to 1/8-inch thickness. Cut the dough into 1 x 1-inch strips and toss the strips with a little additional flour to prevent them from sticking together.
Carefully drop the cut dumplings in the boiling stock, cover, and cook for 10 minutes without lifting the lid. Remove the dumplings from the vegetable stock with a slotted spoon and transfer them to a large bowl. Save the vegetable stock for making soups. Sprinkle the dumplings with a little chopped parsley and Spectrum Spread (1-2 T. or to taste), and toss gently. Serve as a side dish, or as an accompaniment to soups and stews, or they can also be cooked directly in a simmering soup or stew for added flavor.
5 cups spinach, triple washed, patted dry, destemmed, and torn into bite-size pieces
In a large bowl, toss together the spinach, loose leaf lettuce, Boston lettuce, and red cabbage. Scatter the remaining ingredients, in order, over the top of the mixed greens. Top individual servings with Sweet and Sour Dressing or other salad dressing of choice.
1 cup water or vegetable stock
In a small saucepan, whisk together the water and cornstarch, and cook over low heat until thickened and clear. Remove from the heat and set aside to cool slightly. In a blender or food processor, place the sugar, onion, dry mustard, and salt, and process for 10 seconds. Add the vinegar and lemon juice, and process for 1 minute or until smooth. Add the water-cornstarch mixture and celery seed, and process for a few seconds to incorporate. Transfer to an airtight container and store in the refrigerator for up to two week. If the dressing separates, stir well before serving.
Yield: 2 Cups
3 cups unbleached flour
Lightly oil (or spray with a light mist of oil) a 9-inch pie pan and set aside. In a bowl, stir together the flour, sugar, baking powder, and salt. Add the beer and dill, and stir well to combine. Pour the batter into the prepared pan. Bake at 400 degrees for 35-40 minutes, or until an inserted toothpick comes out clean, and the loaf is golden brown on top. Remove the loaf from the pan and allow to cool on a rack for 5 minutes. Cut into 8 pieces and serve warm or at room temperature.
Yield: One 9-inch loaf or 8 pieces
1 cup water
In a small saucepan, place the water and tamari, and bring to a boil. In a small bowl, place the TVP, pour the boiling water mixture over the TVP, and set aside for 10 minutes to rehydrate. Meanwhile, in a non-stick skillet, saute the onion in the olive oil for 5-7 minutes, or until soft and lightly browned. Add the rehydrated TVP to the pan and saute an additional 2 minutes. Lightly oil (or spray with a light mist of oil) a casserole dish. Place the remaining ingredients in the prepared casserole dish, along with the sauteed onion mixture, and stir well to combine. Bake at 350 degrees for 45 minutes. Serves as a side dish, or on pasta or grains, and is excellent with rye or pumpernickel bread as an accompaniment.
8 cups cauliflower, cut into florets
Lightly oil (or spray with a light mist of oil) a large casserole dish and set aside. Place the cauliflower florets in a steamer basket and steam for 5-6 minutes or until crisp tender. Transfer the cauliflower florets to the prepared pan and set aside. In a saucepan, whisk together the oil and flour until it forms a smooth paste. Whisk in the soy milk and cook the mixture over low heat, while whisking constantly until thickened, about 2-3 minutes. Remove the saucepan from the heat. Whisk in the tofu sour cream, parsley, dill, nutritional yeast flakes, salt, pepper, and nutmeg. Pour the mixture over the cauliflower, then sprinkle the breadcrumbs over the sauce, and generously sprinkle the Hungarian paprika over the top of the breadcrumbs. Bake at 375 degrees for 20-25 minutes or until the sauce is bubbly and the top of the casserole is golden brown.
1 lb. red skin potatoes, peeled, and shredded
In a large bowl, place all of the shredded vegetables, green onion, and parsley, and toss well to combine. In a small bowl, place the water and egg replacer, and whisk vigorously together for 1-2 minutes or until very frothy. Add the egg replacer mixture, along with the remaining ingredients, and toss well to combine.
In a non-stick skillet, place 1 T. safflower oil, and place the skillet over medium heat. Using a 1/4 cups measuring cup, carefully place portions of the vegetable mixture into the hot oil. Using a spatula, gently flatten them into thin patties. Cook the patties over medium heat for 3-4 minutes or until golden brown and crispy around the edges. Carefully flip over the patties and cook an additional 3-4 minutes or until golden brown and crispy around the edges. Drain the vegetable pancakes on a clean, lint-free towel, or natural unbleached paper towels.
Cook the remaining vegetable mixture, in batches, following the same cooking procedure, and adding additional safflower oil, as needed, to prevent sticking. Transfer the finished root vegetable and potato pancakes to a non-stick cookie sheet, and place them in a 250 degree oven to keep warm while cooking the remaining pancakes. Serve them plain, or with your choice of tofu sour cream, Lemon-Dill Tofu Cream, or Sauteed Maple Apples (see recipes below).
Yield: 20-24 pancakes
1 - 12.3 oz. pkg. Mori-Nu silken style tofu, firm
In a food processor or blender, combine all of the ingredients and puree until smooth. Transfer mixture to a glass bowl. Cover and chill for 1 hour to allow the flavors to blend. Serve as a topping for soups, salads, and other dishes just as you would use sour cream.
Yield: 2 1/2 cups
2 T. safflower oil
In a non-stick skillet, place the safflower oil, and put the skillet over medium heat. Add the apples and saute them for 5 minutes. Add the remaining ingredients, reduce the heat to low, and simmer for an additional 5-7 minutes or until tender. Serve warm or cold as an accompaniment, side dish, or dessert topping or filling.
2 cups onion, diced
In a large pot, saute the onion, carrot, and zucchini in the olive oil, for 5-7 minutes or until soft. Add the tomato paste, paprika, parsley, and nutmeg, and saute an additional 2 minutes. Add the remaining ingredients, reduce the heat to low, and simmer for 15 minutes. Taste and adjust the seasonings, if needed. Serve the goulash in bowls alone, or over pasta, Vegan Dumplings (see recipe above), grains, or mashed potatoes. Top individual servings with a dollop of tofu sour cream or Lemon-Dill Tofu Cream (see recipe above).
Filling:1 1/2 cups dried apricots, diced
Base:3/4 cup Sucanat
Lightly oil (or spray with a light mist of oil) a 9 x 13-inch baking pan and set aside. Begin by preparing the filling: in a small saucepan, combine all of the filling ingredients and cook over low heat, stirring occasionally until thickened, about 7-10 minutes. Remove the pan from the heat and set aside to cool completely. To prepare the base for the bar cookies: in a medium bowl, stir together the Sucanat and Spectrum Spread. Add the flour, salt, baking soda, and cinnamon, and stir until well blended. Add the oats and stir well to combine.
Transfer half of the base mixture to the prepared pan. Using your hands, press firmly to flatten the mixture to cover the bottom of the pan. Spread the cooled apricot-date filling over the base, then sprinkle the remaining base mixture over the filling, and pat it down lightly. Bake at 400 degrees for 25-30 minutes or until lightly browned. Allow to cool for 5 minutes. While still warm cut into 36 equal bars and remove them from the pan. Store in an airtight container.
Yield: One 9 x 13-inch pan or 36 bars
3 cups unbleached flour
Lightly oil (or spray with a light mist of oil) a 9 x 13-inch baking pan and set aside. In a large bowl, stir together the flour, sugar, zest, baking soda, and salt, and set aside. In small bowl or measuring cup, whisk together the water, lemon juice, oil, and vinegar. Add the wet ingredients to the dry ingredients and whisk until well blended. Add the poppyseeds and whisk well to combine. Pour the batter into the prepared pan. Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean. Cut into 12 pieces before serving.
Yield: One 9 x 13-inch cake or 12 pieces
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