Chilled Carrot Ginger Soup

Chilled Carrot Ginger Soup

3 tablespoons olive oil
small pinch of salt
1 pound carrots, chopped
1 medium onion, chopped
1 stalk of celery, peeled, shopped
1-1/2 teaspoons ginger, grated
5 cups chicken-style broth
zest of half a lime
juice of one lime

Heat olive oil in soup kettle. Add onions, carrots, celery, and salt. Saute until soft. Add grated ginger and good for a minute more. Add chicken-style broth and cook for 5 - 10 minutes at a gentle simmer. Cool slightly and then use blender to puree the soup. Add lime zest and juice. Chill and serve. Garnish with mint leaves, grated carrots, or a circle of lime.

Tofu Salad Sandwich Spread

Tofu Salad served on whole wheat toast is probably one of my favorite sandwiches. Open-faced, it's pretty to garnish with greens like parsley or new lettuce. Enclosed in a sandwich, it packs well for lunches and is always creamy and delicious. Sometimes called Eggless Egg Salad, I prefer to call it Tofu Salad because there is nothing fake about the flavor of this savory spread! Here's the recipe:

Tofu Salad Sandwich Spread

1 lb. tofu, extra-firm
1 can black olives, chopped or sliced
2 - 3 Tbsp. Bill's Best Chicknish'
1/3 cup Veganaise

Crumble tofu into a bowl. Add chopped (or sliced) black olives, Bill's Best Chicknish', and Veganaise. Stir until well blended. Spread on toast or on sandwich bread. Enjoy!

Tofu Almond Olive Dip

Tofu Almond Olive Dip

1/2 pound extra-firm tofu

1 tsp. honey

1 Tbsp. Bragg's Liquid Aminos

6 almonds

8 black olives

1/4 cup onion, chopped

1/2 cup parsley, chopped

Dash of salt

Dash of garlic powder

1 Tbsp. onion powder

Dash of cayenne

2 sun-dried tomatoes

1/4 cup nutritional yeast

1 - 2 Tbsp. water

Blend ingredients together until smooth and creamy. Some texture is

desired if you like chunky dips. Enjoy!

Alma's Depression Carob Cupcakes

Alma gave me a recipe recently for Depression Chocolate Cupcakes. Their leavening action is created by a chemical reaction of baking soda and vinegar. The lack of eggs makes this an easy vegan option. The recipe calls for cocoa, but since I didn't have any I adapted it to carob powder and they turned out fine.

Alma's Depression Carob Cupcakes

3 cups flour
2 cups sugar
6 Tbsp. carob (or baking chocolate)
2 tsp. baking soda
1 tsp. salt
3/4 cup oil
2 Tbsp. apple cider vinegar (or lemon juice)
2 tsp. vanilla
2 cups cold water

Mix flour, sugar, cocoa (or carob), soda, and salt in ungreased 9" x 13" pan. Make three depressions. Into one pour the oil, into the second pour the vinegar, and into the third pour the vanilla. Pour water over all and mix well with a fork until completely combined.

Bake at 350 degrees F for 45 minutes to 1 hour.

Simple Fruit Dessert & Tea

Barley tea from Japan
Thank you, Toshiko!

A simple fruit dessert

bananas
oranges
Fuji apples
blueberries
stevia to sweeten, generously
your favorite fruit yogurt, soy if desired

Garnish with fresh mint and roses

Chilled Cucumber Soup

My mother would sometimes serve a chilled cucumber soup on special occasions. She would add all the ingredients to a blender and puree them. Always refreshing, this was a summer soup recipe I always enjoyed. When I decided to make chilled cucumber soup today, I was dismayed to find that most of the recipes I found contained canned soups, like chicken or potato. The delightful freshness of cucumbers would be lost in the sodium and preservatives of the canned product, so I kept searching and ended up adapting a recipe to create my own. This is my vegan version of a summer delight.

2 cups soy milk
3 Tbsp. fresh lemon juice
1 Tbsp. parsley, fresh and snipped
2 tsp. chicken-style seasoning*
1/2 tsp. dillweed, dried
1/2 cup English cucumber, seeded and shredded
2 Tbsp. onion, finely diced
salt to taste

Combine all ingredients in a quart jar. Lid and shake. Place in fridge to chill for several hours before serving. Serve cold with a sprig of mint and toast points.

Judy's Cashew Dressing

This week a friend shared her recipe for a ranch type dressing that I am calling Judy's Cashew Dressing. It is delicious and has been well accepted by our family. Today I made it as a salad dressing for a salad of herbs, vegetables, and violas. Yummy!

In a blender mix:

1/2 cup water or soy milk
1 cup raw cashew pieces, washed
3 Tbsp. fresh lemon juice
1 or 2 cloves garlic
1/2 tsp. mineral salt
1/2 tsp. sweet basil flakes
1 Tbsp. celery flakes

Blend until smooth and creamy.

Can be used as a dip or dressing. For a thinner dressing, add more water. Dill may be added for additional flavor.

Veggie Tofu Quiche

Veggie Tofu Quiche

Remember back in the 70's when it was popular to think that real men didn't eat quiche? My sister and I enjoyed preparing quiche and proved that theory wrong over and over again. Although it's not something I make frequently these days, I did enjoy baking quiche this morning. Instead of eggs and cholesterol, this quiche contains tofu and soy milk which act as the binder for the yummy vegetable filling. Here's the recipe:

In a skillet, saute'

1 Tbsp. olive oil
1 onion, diced
1 clove garlic, minced
1/3 red pepper, diced
1/3 yellow pepper, diced
1/3 orange pepper, diced
1 cup broccoli, chopped
1 cup fresh mushrooms, sliced

In a blender, mix together

1 pound extra-firm tofu
a dash of nutmeg
1 Tbsp. basil, dried
1/2 tsp. salt
2/3 cup soy milk

Baco bits
Red pepper flakes

Preheat oven to 350 degrees F.

Layer sauteed vegetables in prepared pie crust. Then sprinkle with Baco-bits. Pour tofu mixture over vegetables and spread evenly. Sprinkle with red pepper flakes to taste.

Bake for 45 - 50 minutes or until done.

*For added depth of flavor, you may add 1 - 2 tsp. apple cider vinegar and/or vegan Angostora sauce.

Whole Wheat Oil Pie Crust

Back in the 70's, my cousin married a wonderful girl named Candy. She soon became a family favorite and contributed to our family in many ways. Candy loves to cook and shared her pie crust recipe with me. For more than 30 years, it's been my pie crust recipe of choice.

Candy's Whole Wheat Oil Pie Crust

1 1/2 cups all purpose flour

1/4 cup whole wheat flour

1 tsp. salt

Sift together. Make a well in the center of the flour and set aside.

In another bowl mix:

2/3 cup vegetable oil

1/3 cup boiling water

Mix the oil and water together, stirring briskly with a wire whip. Pour all at once into well in center of flour mixture. Stir just until flour is moist. Do not overmix. Roll between wax paper while still warm.

Makes 2 crusts. Bake at 350 degrees for 30 minutes or until golden or use as bottom and top crust for your favorite fruit pie.

Fuji Apple Streusel

With a large Fuji apple orchard next door, we have an abundance of Fuji's available each fall. Their natural 'water core' defines them as one of the best! Great flavor, great texture, and perfect sweetness when picked ripe off the tree. Here's a recipe that I've developed for a sweet and delicious vegan and gluten-free apple streusel.

Filling:

6 - 8 Fuji apples, peeled and sliced
1/3 - 1/2 cup sugar (or sweetener of choice)
2 Tbsp. cornstarch
1 Tbsp. lemon juice
2 tsp. cinnamon

Topping:

1 cup brown sugar
4 Tbsp. gluten-free flour blend
6 Tbsp. oil
2 tsp. ground cloves
1 Tbsp. cinnamon
1 cup walnuts, chopped

Peel and dice apples. Mix with sugar, lemon juice, cinnamon, and cornstarch. Place in a baking dish.

In another bowl, mix together brown sugar, gluten-free flour, oil, cloves, cinnamon, and walnuts. Then sprinkle over apple mixture and gently press into place.

Bake for 1 hour at 350 degrees F.

*Click on picture for larger view.

Quinoa Tofu Crackers

3/4 cup rinsed quinoa
1/4 lb extra-firm tofu
2 Tbsp brown sugar
1/3 cup sunflower seeds
1/2 cup unsweetened coconut
1/2 tsp salt
3 cups water

Whiz all ingredients in a blender to make a batter that is easy to pour.  Pour onto
2 well-oiled cookie sheets with rims.  Bake for 15 minutes at 300 degrees F.  When
golden brown, remove from oven and score into squares.  Return to oven and
continue baking for an additional hour at 200 degrees F.

Enjoy!
 

Four Grain Pilaf

1/4 to 1/2 cup olive oil
2 cups cracked grains (1/2 cup of each different type)
1 cup chopped celery
8 green onions, sliced fine
2 cups broth (chicken-style or vegetable)
2 cups boiling water
1 cup slivered almonds
1 1/2 tsp salt
1/4 tsp marjoram
1/2 tsp oregano

Sliver the almonds, using the fine blade of a slicer or shredder. Set aside. In an oiled skilled, add sliced celery and green onions. Saute. Crack a combination of four grains together in a blender (brown rice, quinoa, wild rice, white rice, millet, corn, etc.). Measure 2 cups of cracked grain and add to the skillet and toss until browned. Place sauteed mixture in a 2-quart casserole. Pour broth over top. Stir in almonds, salt, marjoram, and oregano. Cover. Bake in a 325 degrees oven for 1 1/2 hours.

Creamed Peas on Toast

3/4 cup raw cashews
1 tsp salt
2 tsp onion powder
1/2 tsp seasoned salt or tamari
2 cup hot water
one 16 oz pkg frozen peas

Blend cashews, salt, onion powder, and seasoned salt together with one cup of water until creamy and smooth. Then add one more cup of water. Heat, stirring until thickened. Add frozen peas and stir in gently. Serve over toast* or basmati brown rice.

*gluten free if necessary

California Rolls

Sushi rice, cooked and cooled
1 to 2 thin long fresh carrots
8 to 10 fresh long green beans
2 tablespoons vegetable stock
3 to 4 fresh shiitake mushrooms
1/2 cup fresh peas
1 small avocado
1 package (10 sheets) nori seaweed
tamari sauce
rice vinegar or lemon juice
wasabi

1. Set the cooked rice aside.

2. Scrape carrots, slice thinly into long strips.

3. Remove ends from beans and slice large ones in half lengthwise.

4. Place carrots and beans in microwave safe dish or bowl, add broth. Cover. Microwave on high 2 to 3 minutes. Do not overcook.

5. Slice mushrooms into strips and add to carrots and beans. Add peas. Cover. Microwave on high 1 minute.

6. Remove vegetables from liquid to a plate and sprinkle with a tad bit of rice vinegar. Set aside to cool.

7. Place a sheet of nori on a bamboo sushi rolling mat, lining up the shortest edge with the bottom of the mat.

8. Spread enough rice mixture, about 1 cup of it, over the nori sheet, leaving a 2" edge at the top.

9. Place the vegetable strips plus slices of avocado in rows in the middle of the rice, making 1 neat row of vegetables.

10.Roll the mat, guiding the vegetables as needed. Squeeze mat to secure ingredients. Unroll. Wrap with waxed paper and set aside while you roll more.

11.When ready to slice, place on cutting board and using a very sharp heavy slicing knife, cut into slices about 1 inch.

12.Garnish with tidbits of ginger, onion, wasabi, and serve with soy sauce, rice vinegar, and any other desired dipping sauces.

Nachos Supreme

2 cups tomato sauce
2 cups salsa, mild
1 cup black olives, sliced
1/2 cup canned diced green chilies
4 cups chili beans
8 cups tortilla chips
1 Tbsp jalapeno peppers
1 cup crushed tortilla chips

In a large bowl, mix together the tomato sauce and salsa. Set aside. Pour half of sauce mixture into a 13" x 9" x 2" glass baking dish. Place 4 cups tortilla chips on bottom and sides of dish. Pour chili beans on top of chips. Add 1/2 cup black olives. Repeat with remaining sauce, tortilla chips, olives and beans. Top with 1 cup crushed tortilla chips and jalapeno peppers.

Cover with aluminum foil and bake at 350 F for 30 minutes. Remove aluminum foil and continue baking for an additional 10 to 15 minutes until chips are golden.

Pakoras

2/3 cup chickpea flour
5 Tbsp cold water
1/4 tsp baking soda
1/4 tsp cayenne pepper
1/4 tsp cumin powder
1/4 tsp turmeric
1/4 tsp ground cardamom
1/2 cup chopped onions
1/2 cup potato, peeled and finely chopped
2 Tbsp chopped cilantro
1 tsp salt
pinch of saffron

Mix chickpea flour and baking soda together.  Add cold water slowly and stir until just moistened.  Add the remaining
ingredients and mix until blended.  Do not overmix.  Drop by tablespoonful into hot oil. Fry on both sides until  golden
brown.

May use as a batter for fresh veggies like zucchini, broccoli, or onions.

Beth's Veggie Eggrolls

1 package rice paper wraps (about 15)
1 cup fresh bean sprouts (optional)
1 Tbsp olive or peanut oil
2 to 3 Tbsp finely minced garlic
1 med onion, finely chopped
3 Tbsp (45 ml) olive -OR- peanut oil
1 1/2 packages coleslaw mix
(-OR- one small head of green cabbage, finely sliced,
& 2 large carrots, finely grated)
2 tsp salt
1/3 to 1/2 tsp tamari sauce

1. Rinse bean sprouts well and leave standing in large colander.

2. Heat 1 Tbsp oil. Lightly saute onion until soft; add garlic. Continue to saute until onion is clear.

3. Add coleslaw mix/cabbage-carrot mix. If need be, before adding, chop up larger pieces that may be in mixture. Toss together with onion & garlic. Add salt & soy sauce. Heat, stirring constantly, until mixture is softened and about half original volume.

4. At this point, it's a good idea to taste the mixture. It should have a slight salty taste. If not, add more salt or soy sauce (depending on amount of liquid in pan).

5. Once cabbage mixture is softened, pour into large colander on top of bean sprouts (this heat will soften them, but not too much). Let the mixture drain for a while (about an hour is best if you have the time) to allow excess oil and soy sauce to drain off so eggrolls won't become soggy before cooking.

6. Place 1 to 2 heaping tablespoons of mixture into eggroll wrap. Wrap according to directions on package, making sure to moisten wrap to make sure they stick together.

7. You can either deep fry or bake these. Deep fry them in clean, hot oil until golden.

8. Drain well and enjoy!

NOTE:

These can also be frozen after they're cooked & then reheated. Layer the eggrolls in a single layer to freeze them (on a cookie sheet is best), then place in freezer bags to keep them. They will keep up to a month or so at a time.

When ready to reheat, remove from the freezer & allow them to thaw almost totally. Place them in a 375 F oven and heat for about 15 minutes total, turning them once about halfway through the heating time. They crunch right back
up for you.