VEGAN PLEDGE VEGAN LIVING AND RECIPES GUIDE

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VEGAN PLEDGE
PEACE ADVOCACY NETWORK
VEGAN LIVING AND RECIPES GUIDE
Veganism is a wonderful lifestyle choice dedicated to ending domination in the world and spreading respect. This guidebook
is here to help you survive in the world. It includes recipes, basic nutrition information, and situations for existing in a nonvegan world.
VEGAN SURVIVAL GUIDE
Handling parties and other social events
Parties and social outings are meant to be fun, and being vegan doesn’t stop that. A few simple modifications are all that is
needed to handle social situations with food.
Catered events are becoming increasingly easy to handle as professional chefs likely have experience with preparing special
vegan meals when given proper notice. For those chefs who aren’t experienced, be ready to offer a few of your favorite
recipes, preferably with easy-to-find ingredients, to the chef.
For parties at individuals’ homes or similar situations, there are several options. Some folks prefer to eat in advance and
focus on socializing at the event. Usually, there will be items like fresh, cut vegetables or chips that are vegan if a little
munching is desired. Another alternative is to offer to bring your favorite party food as a contribution to the party. If
the host insists on preparing something vegan and you want to be sure the item is, indeed, vegan, ask for the recipe in
advance for your own recipe library. Or, ask if the host has had any difficulty finding special ingredients - “Do you need me
to get you a vegan Parmesan for the pesto?” or “Do you want me to give you some of my egg replacer for your cookie
recipe?”
Dining at restaurants is similar to catered events in that many chefs have experience with vegan meals. Advance notice is
helpful as is checking the menu in advance. If a vegan menu is available, great! If not, talk to the chef about what can be
made vegan. Ingredients to watch out for include fish sauce at Thai restaurants, dairy at Indian restaurants, lard in beans
at Mexican restaurants, hidden ingredients in items like noodles (egg), breads and baked goods (especially items like dairy
derivatives, L-cysteine, and eggs), and animal-based stocks in soups.
Mixed Households
Being the only vegan in an otherwise non-vegan household can necessitate creativity at times in order to keep everyone
happy. If convincing other household members to go vegan hasn’t succeeded (yet!), there are solutions for meal time.
Dinner tends to be the meal that brings a families or friends together in a household. Creative dinner ideas that can
accommodate everyone include the following:
burritos, tacos, wraps - Build-your-own meals allow for a variety of fillings of each individual’s choice.
•ForBuild-your-own
example, taco night could consist of corn taco shells on one plate with fillings such as refried beans, tomatoes,
avocados, shredded lettuce, onions, rehydrated texturized soy protein, a shredded vegan cheese - and nonvegans who
insist on animal products may add those separately. By serving these items on the side and allowing everyone to build their
own, the vegan can still have his/her vegan meal with relatively little fuss.
Vegan sides and an entree choice - Having the side dishes, starches such as rice or potatoes, various vegetables such
•as broccoli,
carrots, or leafy greens, be completely vegan while offering both a vegan and a non-vegan entree, such as a
vegan meatless loaf if non-vegans choose to eat meat loaf, minimizes the need to prepare completely separate meals as
only one extra dish needs to be prepared.
Personal Pizzas - Using any of a number of vegan pizza crusts and tomato sauces, pizzas can be topped with a variety
•of toppings.
There are several brands of vegan cheeses that melt well and taste good, and no-miss veggies such as bell
peppers, mushrooms, and olives are always great on pizza. Non-vegan toppings can be made available to keep those who
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insist on them happy - but only on their pizzas!
- A vegetable-based stir fry can be prepared completely vegan with the option of adding something vegan like
•bakedStir-fry
tofu strips or something non-vegan for those who insist on it. Again, it’s only a little extra preparation instead of
preparing completely separate meals.
VEGAN PLEDGE
While the added items for each meal can be made along with the rest of the meal, the chef also has the option of preparing
the added items in larger batches and reheating throughout the week as needed. Other meals can be developed to fit
the pattern above based on your household’s eating style.derivatives, L-cysteine, and eggs), and animal-based stocks in
soups.
PEACE ADVOCACY NETWORK
VEGAN NUTRITION PRIMER
The following is a modified excerpt from the Vegetarian Resource Group’s “Veganism in a Nutshell” brochure (The
Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203; [email protected]; 410-366-8343; www.vrg.org):
Vegan Nutrition
The key to a nutritionally sound vegan diet is variety. A healthy and varied vegan diet includes fruits, vegetables, plenty of
leafy greens, whole grain products, nuts, seeds, and legumes.
Protein
It is very easy for a vegan diet to meet the recommendations for protein as long as calorie intake is adequate. Strict protein
planning or combining is not necessary. The key is to eat a varied diet.
Almost all foods except for alcohol, sugar, and fats provide some protein. Vegan sources include: lentils, chickpeas, tofu,
peas, peanut butter, soy milk, almonds, spinach, rice, whole wheat bread, potatoes, broccoli, kale...
Fat
Vegan diets are free of cholesterol and are generally low in saturated fat. Thus eating a vegan diet makes it easy to
conform to recommendations given to reduce the risk of major chronic diseases such as heart disease and cancer. High-fat
foods, which should be used sparingly, include oils, margarine, nuts, nut butters, seed butters, avocado, and coconut.
Vitamin D
Vitamin D is not found in the vegan diet but can be made by the human body with exposure to sunlight. At least ten to
fifteen minutes of summer sun on hands and face two to three times a week is recommended for adults so that vitamin D
production can occur. Food sources of vitamin D include vitamin D-fortified orange juice and vitamin D-fortified soy milk and
rice milk.
Calcium
Calcium, needed for strong bones, is found in many foods commonly eaten by vegans. Although lower animal protein intake
may reduce calcium losses, there is currently not enough evidence to suggest that vegans have lower calcium needs.
Vegans should eat foods that are high in calcium and/or use a calcium supplement.
Good sources of calcium include fortified soymilk or rice milk, collard greens, blackstrap molassas, calcium-set tofu,
calcium-fortified orange juice, okra, turnip greens, soybeans, tempeh, almond butter, broccoli, bok choy, commercial soy
yogurt...
The recommended intake for calcium for adults 19 through 50 years is 1000 milligrams/day.
NOTE: IT APPEARS THAT OXALIC ACID, WHICH IS FOUND IN SPINACH, RHUBARB, CHARD, AND BEET GREENS, BINDS WITH CALCIUM AND REDUCES CALCIUM
ABSORPTION. CALCIUM IS WELL ABSORBED FROM OTHER DARK GREEN VEGETABLES.
Zinc
Vegan diets can provide zinc at levels close to or even higher than the RDA. Zinc is found in grains, legumes, and nuts.
Iron
Dried beans and dark green leafy vegetables are especially good sources of iron, better on a per calorie basis than meat.
Iron absorption is increased markedly by eating foods containing vitamin C along with foods containing iron. Soybeans,
lentils, blackstrap molasses, kidney beans, chickpeas, black-eyed peas, Swiss chard, tempeh, black beans, prune juice, beet
greens, tahini, peas, bulghur, bok choy, raisins, watermelon, millet, kale are good sources of iron.
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Omega-3 Fatty Acids
In order to maximize production of DHA and EPA (omega-3 fatty acids), vegans should include good sources of alphalinolenic acid in their diets, such as flaxseed, flaxseed oil, canola oil, tofu, soybeans, and walnuts, and they should minimize
sources of alpha-linoleic acid, such as corn oil, safflower oil, and sunflower oil.
VEGAN PLEDGE
Vitamin B12
The requirement for vitamin B12 is very low. Non-animal sources include Red Star nutritional yeast T6635 also known
as Vegetarian Support Formula (around 2 teaspoons supplies the adult RDA). It is especially important for pregnant and
lactating women, infants, and children to have reliable sources of vitamin B12 in their diets. Numerous foods are fortified
with B12, but sometimes companies change what they do. So always read labels carefully or write the companies. Tempeh,
miso, and seaweed are often labeled as having large amounts of vitamin B12, but this is an inactive form of B12 that
cannot be used by the body.
PEACE ADVOCACY NETWORK
30 DAY MEAL PLAN
Figuring out what to eat and how to keep from eating the same things every day can be a challenge. We’ve developed
a guide to help you create meals based on themes. Many of the following recipes fit into the themes as noted in the
table below.
For those who are limited to only using a microwave, here is a helpful resource :
Vegan Microwave Cooking by Nancy Berkoff
http://books.google.com/books?id=wZxID5QvPl0C&lpg=PP1&pg=PP1#v=onepage&q&f=false.
Most of the book is available for preview on Google Books by using the above link.
CHART GUIDE
SUNDAY
BREAKFAST
LUNCH
DINNER
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
Scrambled
Tofu:
Classic
Mexican
Very Veggie
Tropical:
Black Beans
Muesli:
& Rice
Muesli
Pineapple
Oatmeal
Parfait
Granola Bars
Mango Ice
Cream
Waffle:
Oatmeal
Waffles
Blueberry
Waffles
Fruit-topped
Waffles
Thirsty:
Soymilk &
Fruit
Blueberry
Smoothie
Juice &
Biscuits
Flaxy:
Zucchini
Muffins
Flax & Cereal
Flax-Topped
Pancake
Smoothie:
Green
Goddess
Very
Berry
Salad:
Bean Salad
Potato Salad
Pasta Salad
Mock:
Chickpea
“Tuna”
Chicken-free
Salad
Eggless
Salad
Tangy:
Asparagus
Linguine
Spiced
Eggplant
Red lentils
Wrap:
Hummus
Wrap
Burrito
California
Veggie Wrap
lettuce wraps
Things:
Fresh Spring
Rolls
Sushi
Peanut
Sauce &
Noodles
Fresh:
Veggies &
Hummus
Rawsome
Salad
Great Green
Salad
Sandwich:
Tempeh
Rubin
Sloppy Joe
BBQ Tofu
Macaroni:
Lasagna
Stroganoff
Healthy Mac
& Cheese
White:
Topped
Tempeh/Tofu: Baked
Tofu Cutlets potatoes
Tempeh
Braised
Terriyaki
Mushrooms
Tofu Pad
Tuscan
Thai
Greens &
Beans
Ethnic:
Tacos
Injira and
wat
Apple Dal
Fast Food:
Veggie
Burger
Veggie Dog
“Quesa”-dilla
Soup:
Cream of
Broccoli
Thai
Coconut
Slow Cooker:
Chili
Baked Beans
Aloo Gobi
Mataar
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Breakfast
frozen fruit (3 bananas, peeled, 2 mangoes, peeled,
seeded, and cubed)
Classic Tofu Scramble
INGREDIENTS (use vegan versions):
DIRECTIONS:
Fruit must be frozen in advance. This recipe is designed for
an eight-cup blender pitcher. If your pitcher is smaller or you
are making for one person, reduce the recipe.
CHEEZ SAUCE:
VEGAN PLEDGE
1/2 cup flour
1/2 cup nutritional yeast
1 teaspoon garlic powder
2 cups water
1 teaspoon yellow mustard
4 tablespoons or less of vegan margarine
STIR FRY:
1/2 onion
1/2 green pepper
1 tub drained and crumbled extra firm tofu (not silken style)
cooking oil
turmeric (optional)
salt and pepper to taste
DIRECTIONS:
MAKE CHEEZ SAUCE:
Mix first 3 ingredients together in sauce pan. Add water
and mix thoroughly. Heat on medium until thick and bubbly. Remove from heat and add mustard and margarine.
Set aside.
STIR FRY:
Saute onion and green pepper in oil. When they are soft,
move them to the sides of the pan and form an empty
circle in the middle for the tofu. Add more oil to the middle
of the pan, then add drained, crumbled tofu. When it
starts to get golden, mix in the peppers and onion and
keep frying. Add some turmeric for color.
Add the nutritional yeast sauce and mix it all in to coat
until that becomes golden brown too. Saute this for another couple of minutes. You might not need all of the
sauce. Add salt and pepper to taste (this makes all the
difference!)
Muesli
INGREDIENTS:
2 cups rolled oats
1/2 cup oat bran
1 cup raisins
2 T chopped walnuts
1 T brown sugar, packed
1 T raw sunflower seeds
Oatmeal Waffles
(Makes 8, 5 inch waffles)
INGREDIENTS:
2 cups rolled oats
2 cups water
1 banana
1 carrot
½ cup walnuts
1 Tablespoon maple syrup
Vegetable oil – spray or brush with silicon brush
SPECIAL EQUIPMENT: WAFFLE IRON
DIRECTIONS:
Preheat a waffle iron. I preheat my until the little light
turns off – it’s up to temperature when that happens.
Once it’s up to temperature, either spray with the vegetable oil spray or brush with vegetable oil using a silicon
brush. The silicon brush can handle the high temperature without burning. If you use a brush with bristles, the
bristles might burn.
While the waffle iron is heating, blend the rolled oats, water, banana, carrot, nuts, and maple syrup, in a blender
until very smooth. Pour enough of the batter onto the
heated waffle iron until it nearly reaches the edges of the
waffle iron. It will spread more as the waffle iron closes
and flattens it, so do not go all the way to the edge. Cook
for a full 10 minutes. Do not lift the lid until the 10 minutes
are up; doing so will break apart the waffle.
Soymilk and fruit salad
DIRECTIONS:
Let’s take is easy today. Grab your favorite fruits. You don’t
have to cut them into pieces; you can grab banana, apple,
& some grapes, and munch on them at will throughout the
morning. Add a glass of soymilk or other non-dairy beverage to go with the fruit or just grab a handful of nuts.
DIRECTIONS:
In a mixing bowl combine all ingredients. Mix well.
Store muesli in an airtight container.
It should last several weeks.
Tropical Mango Breakfast Ice Cream
INGREDIENTS:
1/4 cup raw walnuts
2 T flax seeds
2-3 brazil nuts
6 dried dates, pits removed
2 cups vanilla soymilk
1 ¼ cups filtered water
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Blend soymilk, water, nuts and dates in a high-powered
blender until milky. Add frozen fruit. Pulse blend (turn it on
and off quickly) until mixed. When it’s blended enough, turn
on high speed until it is completely smooth. The blending
should take about a minute total. Do not bend too long or it
will heat the ice cream. It should be about the consistency of
soft serve ice cream.
Zucchini Muffins
INGREDIENTS:
4 c flour total
2 cups brown rice flour
½ cup chickpea flour
½ c quinoa flour
½ c white rice flour
½ cup tapioca flour
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4 tsp baking powder
2 tsp baking soda
1 T ARROWROOT
2 tsp xanthum gum
½ tsp salt
4 tbsp flaxseeds
1 ½ cups water
2/3 cup lemon juice
1 cup canola oil
1 cup maple syrup
2 tsp vanilla extract
½ c raisins, optional
2 1/2 cups grated zucchini
free it with a spoon.
VEGAN PLEDGE
Makes about 8 measured cups
PEACE ADVOCACY NETWORK
The addition of kale gives this smoothie an extra nutrient
boost. Other greens can be substituted, or the greens
could be omitted all together for a sweeter result. The
nuts give is a creamy base.
OTHER FRUIT CHOICES:
DIRECTIONS:
Preheat oven to 375F. Lightly oil 24 muffin cups. Place
flours, xanthum gum, tapioca starch, baking powder, baking soda, and salt in a large mixing bowl and stir with a
wire whisk until well combined.
Place flax seeds in a dry blender and grind to a powder.
Add 1/2 cup of the water and blend until a gummy mixture
is achieved, about 30 seconds.
Add the remaining 1 cup of water, lemon juice, oil, maple
syrup, lemon zest, and vanilla, and process until frothy
and well blended, between 1 and 2 minutes.
Pour into the flour mixture, add shredded zucchini and
mix just until everything is evenly moistened. The batter
will be stiff.
Spoon batter into muffin cups, filling each almost to the
top (if muffin cups are small like in stoneware, otherwise,
fill 3/4 full). Bake on the middle rack of the oven about
18-20 minutes, or until a toothpick inserted in the center
of a muffin comes out clean.
Cool in pan on a rack for 2 minutes, then run a knife or
thin spatula around the edges, carefully loosen, and turn
out onto a rack.
Green Goddess Smoothie
INGREDIENTS:
1/3 cup raw walnuts, almonds, cashews or other
nuts of choice
1 TB flax seeds
4 dried dates, pits removed
2-4 kale leaves, stems removed.
filtered water, 3 ½ – 4 cups
frozen fruit (3-4 bananas, peeled and broken into pieces
before freezing, 6—8 strawberries, 6-8 cherries, pits
removed, 1 – 1 ½ cups blueberries)
DIRECTIONS:
NOTE:
Fruit should be frozen for at least eight hours, if not a
full 24 hours, before being used. Be sure fruit is at the
peak of ripeness to maximize flavor. Do not over ripen
the bananas. They will actually get yucky really fast after
blending if they are over ripe.
Place nuts and flax seeds into a high-powered blender.
Grind into a powder. If powder is clumping on the sides,
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Add water and kale. Blend to mix well. Liquid should have
an even, medium green shade with, at most, tiny flecks of
green. Add frozen fruit. Blend until smooth pushing down
the fruit as necessary. Consistency should be even.
•
Frozen canteloupe yields a super creamy yet delicate flavor in place of bananas.
Frozen apples are a great way to sweeten this mix; use a
bit less water, though, if using the apples.
Frozen oranges give it a nice kick. Remove skins and
seeds, and cut the oranges before freezing them.
OTHER OPTIONS
½ an avocado
1-2 teaspoons cocoa powder
Coconut milk or shredded coconut to taste
Have fun and experiment to find the flavors you like. This
recipe is a great way to get healthy foods into kids. Don’t
push it too far with the greens, though, or the kids will
catch on.
Spicy Tofu Scramble
INGREDIENTS (use vegan versions):
1 cup diced onion
1 medium jalapeno, seeded and diced
½ green bell pepper, diced
1 red bell pepper, diced
1 teaspoon soy sauce
½ teaspoon turmeric
Salsa (optional)
1 pkg silken tofu, firm
DIRECTIONS:
Sauté onions in large skillet over medium-low heat. Stirring often, let onions soften, about 3 minutes. Add peppers, soy sauce, turmeric, and salsa. And stir to combine
to cook for about 2 minutes, then crumble tofu into skillet.
Stir to combine, cook 5 minutes or until warmed through.
Serves 2.
Maple and Brown Sugar Oatmeal
INGREDIENTS:
1 cup rolled oats
2 cups water
Optional - 2 T flax seeds, ground
2 T maple syrup
1 T brown sugar
¼ cup raisins or other fruit.
DIRECTIONS:
Bring 2 cups of water to a boil. Add rolled oats, stir, and
cook on low for 7-10 minutes stirring as needed. Remove
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from heat. Stir in maple syrup, brown sugar, flax seeds, if
using, and fruit. Serve promptly.
Costa Rican Black Beans and Rice
INGREDIENTS:
2 cups dried Black beans soaked in water overnight
8-10 sprigs fresh cilantro
1 small or medium onion
½ small red or yellow bell pepper (optional)
3 cups vegetable broth or water
2 cups white rice
½ teaspoon salt
1 Tablespoon vegetable oil
1-3 Tablespoon oil to fry
Orange Juice & Biscuits
INGREDIENTS:
1 Glass of orange juice
Biscuits (recipe below)
2 cups flour
1 tbsp baking powder
1/2 tsp salt
4 tbsp margarine
3/4 cup almond milk (or other non-dairy beverage)
VEGAN PLEDGE
DIRECTIONS:
If beans are dried, cover with water and soak for at least
six hours; if they are canned, just rise them off. Drain the
beans and add fresh water to an inch (2.5-cm) above
the top of the beans, and bring to a boil. Cover the pan
and reduce heat to very low simmer until beans are soft
(~2 hours – or use a pressure cooker to be done in 45
minutes). Reserve cooking liquid.
Chop cilantro, onion, and bell pepper very finely.
Add 1 Tablespoon oil to a large pan and sauté the dry rice
for 2 minutes over medium high flame then add half of
the chopped onion, sweet pepper and cilantro and sauté
another 2 minutes. Add water or vegetable broth, bring to
a boil, cover and reduce heat to simmer until rice is tender
(20-35 minutes – longer if using brown rice).
This is what gives the rice its color and some of its flavor. Sauté the rice, beans reserved chopped onion, sweet
pepper and cilantro together in vegetable oil for a few
minutes. Add one to two cups of the reserved bean cooking liquid, and simmer gently for 30 minutes adding more
cooking liquid if items seem to be drying out. Sprinkle with
a little fresh chopped cilantro just before serving.
Blueberry waffles
INGREDIENTS:
1 cup flour
2 teaspoons baking powder
1/8 teaspoon salt
1 cup vanilla soymilk
(Use more if needed to get the right consistency.)
2 tablespoons vegetable oil
½ cup blueberries
DIRECTIONS:
Preheat the oven to 450 degrees. Combine flour, baking
powder, and salt in a bowl. Use a fork to blend the margarine into the dry ingredients until the mixture forms fine
particles. Stir in the almond milk until the mixture clings
together. Turn out onto a floured bread board or countertop and knead for 1 to 2 minutes or until the dough is
smooth. If the dough is too sticky, add more flour.
With a rolling pin, roll the dough out to about 1/2 inch
thickness. Cut into rounds using a biscuit ring or a drinking glass, place on a cookie sheet and bake for 12 to 15
minutes. Serve hot with cold orange juice.
Flax and Cereal
INGREDIENTS:
1 bowl of your favorite vegan cereal
Non-dairy beverage of choice to cover cereal
1 T frehsly ground flax seeds
DIRECTIONS:
Top the bowl of cereal with the ground flax seeds. Serve
promptly.
Very Berry Smoothie
INGREDIENTS:
Fruit must be frozen in advance. This recipe is designed
for an eight-cup blender pitcher. If your pitcher is smaller,
reduce the recipe.
¼ cup raw walnuts
2-3 brazil nuts
4 dried dates, pits removed
4 cups filtered water
frozen fruit (3 bananas, peeled and broken into pieces,
6-8 strawberries, green leaves removed, ½ cup
raspberries, ½ cup blackberries, ½ cup blueberries)
DIRECTIONS:
Blend water, nuts and dates in a high-powered blender
until milky. Add frozen fruit. Blend until well blended pushing down fruit as necessary.
DIRECTIONS:
• Combine the 3 dry ingredients in a bowl
• Add the soy milk and vegetable oil to your mixture.
• Mix until smooth.
• Add blueberries
• Pour into waffle maker and follow instructions for waffle
maker use.
(This recipe may be used for pancakes as well – pour batter into oiled pan and flip when bubbles start to pop up)
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Very Veggie Tofu Scramble
INGREDIENTS:
4 ounces extra firm tofu
1/4 cup fresh spinach
1 teaspoon margarine
½ t ground turmeric
1/4 ripe avocado, chopped
1 T tahini
1/2 tomato, chopped, optional
small handful vegan cheese, shredded
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salt and pepper, to taste
cups blueberries)
DIRECTIONS:
Crumble tofu, and sauté with spinach and margarine, until
spinach is limp. Add turmeric and mix. Continue cooking
over medium heat 1-2 minutes. Stir in avocado, tahini,
and tomato, and top with grated vegan cheese, salt and
pepper to taste.
DIRECTIONS:
Blend water, nuts and dates in a high-powered blender
until milky. Add frozen fruit. Pulse blend (turn it on and
off quickly) until mixed. When it’s blended enough, turn
on high speed until it is completely smooth. The blending
should take about a minute total. Do not bend too long or
it will heat the ice cream. It should be about the consistency of soft serve ice cream.
VEGAN PLEDGE
Granola bars
INGREDIENTS:
2 cups rolled oats
½ cup chick pea flour
½ cup tapioca flour
1 cup raisins
3/4 cup walnuts
¼ cup pepitas
1/2 cup freeze dried blueberries
½ teaspoon salt
½ teaspoon ground cinnamon
½ cup canola oil
¾ cup maple syrup
2 t vanilla extract
Pancakes topped with Flax Oil and Maple Syrup
INGREDIENTS:
1 cup flour 2 teaspoons baking powder 1/8 teaspoon salt 1 cup vanilla soymilk (Use more if needed to get the
right consistency.)
2 tablespoons vegetable oil + extra for skillet
Flax oil and maple syrup as needed
DIRECTIONS:
In a blender grind rolled oats to a flour so they will cook
faster. Separately, chop walnuts and pepitas in a blender.
Mix oats, flours, raisins, walnuts, pepitas, salt, cinnamon,
and blueberries together. Mix maple syrup, vanilla extract,
and canola oil together. Pour liquids into solids and mix
until dry ingredients are evenly coated. Spread onto a
baking sheet lined with parchment paper. Bake at 350
for 25 minutes.
Pour non-dairy milk over cereal. Top with sliced fruit.
Serve promptly.
Pineapple-Kiwi Parfait
INGREDIENTS:
½ cup chopped pineapple
1 kiwi, peeled and sliced
6 ounces vanilla soy or coconut yogurt
sliced almonds, for garnish
DIRECTIONS:
In a glass, layer pineapple, soy yogurt, kiwi, soy yogurt,
and repeat. Garnish with sliced almonds. Serve promptly.
Waffles with Fruit Topping
DIRECTIONS:
Use previous recipe for Oatmeal waffle. Top with your favorite fruit spread instead of maple syrup.
Berry Smoothie
INGREDIENTS:
Fruit must be frozen in advance.
1/3 cup raw walnuts
2-3 brazil nuts
4 dried dates, pits removed
4 cups filtered water
frozen fruit (3-4 bananas, peeled, 6—8 strawberries,
green leaves removed, 6-8 cherries, pits removed, 1 ½
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DIRECTIONS:
Combine the 3 dry ingredients in a bowl. Add the soy milk
and vegetable oil to your mixture. Mix until smooth. Cook
in a skillet coated with oil on medium heat. Pour batter
so that it spread into a proper pancake shape. Allow to
heat until top is covered with air bubbles and rim appears
crispy (pancake should flip easily without breaking if it
is done enough to flip.). Flip with a spatula and cook
for an additional minute or so until the pancake is done.
Top each pancake with about ½ teaspoon of flax oil and
desired amount of a maple syrup.
Strawberry Delight Smoothie
INGREDIENTS:
2 T flax seeds
4 dried dates, pits removed
3 cups vanilla soymilk
3-4 bananas, peeled,
2 cups strawberries, green leaves removed
DIRECTIONS:
Fruit must be frozen in advance. This recipe is designed
for an eight-cup blender pitcher. If your pitcher is smaller,
reduce the recipe.
Blend water, nuts and dates in a high-powered blender
until milky. Add frozen fruit. Pulse blend (turn it on and
off quickly) until mixed. When it’s blended enough, turn
on high speed until it is completely smooth. The blending
should take about a minute total. Do not bend too long or
it will heat the ice cream. It should be about the consistency of soft serve ice cream.
French Toast
INGREDIENTS:
2 cups nondairy milk
3 tablespoons maple syrup
1 teaspoon cinnamon
1/8-1/4 teaspoon ground nutmeg
1/4 teaspoon pure vanilla extract
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3 tablespoons chickpea/garbanzo flour
3-4 tablespoons rice flour
1-2 tablespoons arrowroot powder
canola oil, as needed
4-8 slices of your favorite vegan sliced bread
Bake for 25 to 30 minutes, or until center is set and top
is not yet browned.
VEGAN PLEDGE
DIRECTIONS:
In a bowl, whisk together the milk, maple syrup, spices,
vanilla, flours, and arrowroot until very smooth. It should
have a consistency like runny pancake batter; so add
more arrowroot (to thicken) or milk (to thin), as needed.
Pour batter into a wide, shallow dish for dipping. Heat
a pan on medium heat. Add a few teaspoons of oil and
spread it.
While pan is heating, soak the bread for 1-2 minutes; do
not let it get mushy. Fry on each side for 1-3 minutes, until
it has a golden brown crust and is slightly crispy.
Serve with maple syrup.
PEACE ADVOCACY NETWORK
Coffee Cake
INGREDIENTS:
CRUMB TOPPING:
1 cup melted vegan “butter”
1 cup packed brown sugar (light)
2 1/2 cup unbleached all-purpose flour
1 1/2 tsp. cinnamon
CAKE:
3 cup unbleached, all-purpose flour
1 cup granulated sugar
5 tsp. baking powder
1 tsp. salt
3 tsp. ener-g egg replacer (equivalent of 2 eggs)
4 tbl. warm water
1 cup vanilla almond milk (or your fav. vegan milk)
1 tbl + 1/2 tsp vanilla extract
1/4 c. canola oil
Zucchin Fritata
INGREDIENTS:
2 shallots, minced
1/2 14-ounce package extra-firm tofu (not silken),
coarsely crumbled
pinch black salt (optional)
sprinkle of salt and pepper
1 tablespoon (packed) minced fresh oregano (or 1 tsp.
dried)
1 medium zucchini (about 10-12 ounces), shredded
1 12.3-ounce package lite firm or extra-firm silken tofu,
drained
1/4 cup water or non-dairy milk
3 tablespoons nutritional yeast
1 tablespoon plus 1 teaspoon cornstarch
1 teaspoon tahini
1 clove garlic
1/4 teaspoon turmeric
3/4 teaspoon salt
generous grating of black pepper
pinch black salt (optional)
DIRECTIONS:
Preheat oven to 325. Oil and flour a standard round
spring form pan, set aside.
CRUMB TOPPING:
Prepare crumb topping. Melt butter, set aside to cool.
meanwhile, in a medium bowl mix brown sugar, flour and
cinnamon together until throughly combined. Once combined, pour melted butter into bowl and combine ingredients until sugar mixture is evenly moistened with butter,
and large crumbs form. Set aside.
CAKE:
DIRECTIONS:
Cut a circle of parchment paper to fit an 8- or 9-inch pie
pan. Spray pan with non-stick spray and place parchment
in bottom. Preheat oven to 400.
Heat a non-stick pan. Add the shallots and cook, stirring,
until they begin to soften but not brown. Add the crumbled
tofu, black salt, and a sprinkle of salt and freshly ground
pepper. Cook, stirring occasionally, until tofu begins to
brown in places. Add oregano and zucchini and continue
to cook until zucchini softens, about 5 minutes.
While the zucchini cooks, blend all remaining ingredients
well in a blender. When zucchini has softened, remove the
pan from the heat and pour in the contents of the blender.
Quickly stir well and pour into the prepared pie pan. Be
sure to scrape out any tofu that becomes stuck to the
pan. Smooth the top and place in the preheated oven.
PO Box 22716, Philadelphia, PA 19110
Loosen the frittata around the edges. Place a serving
plate on top of the pie pan, and using pot holders, carefully invert the pan so that the frittata falls onto the plate.
Slowly peel off the parchment paper from the top. (Use
a knife to scrape off any tofu the clings to the paper as
you pull it away.) Serve hot, cold, or at room temperature.
(From Fat-Free Vegan Blog)
•
Prepare cake. Mix together Ener-g Egg Replacer by placing measured “egg” into bowl or blender/food processor
and then add water. Whip/blend until throughly mixed and
lightly foamy and thick. Set aside.
In a large bowl sift together (3 c.) flour, granulated sugar,
baking powder and salt. Whisk together to throughly mix
all ingredients. Set aside. In a second smaller bowl, whisk
egg, almond milk, canola oil and vanilla together. Make
a well in the flour mixture and pour wet ingredients into
well, stir together until just combined, being careful not
to over mix.
Pour cake batter into spring form pan, and gently spread
it evenly around pan. Top with crumb topping, evenly
spreading crumb over cake batter.
Bake for 50-60 minutes (depending on oven) checking for doneness with a toothpick after 50 minutes.
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Banana Walnut Muffins
(Makes about a dozen muffins)
INGREDIENTS:
6 mashed bananas
3/4 cup maple syrup
1/2 cup canola oil
1/2 Tbsp. vanilla extract
31/2 cups whole wheat pastry flour
1 tsp. baking powder
2 tsp. baking soda
1 cup finely chopped wal- nuts (optional)
1 tsp. (or less) nutmeg (optional)
1 tsp. salt
VEGAN PLEDGE
PEACE ADVOCACY NETWORK
Banana Peach Soup
INGREDIENTS:
3 bananas
2 white peaches
2 yellow peaches
1 cup water
DIRECTIONS:
Don’t use a mixer or you’ll over-mix and make them too
cake-like. Preheat the oven to 375*F.
Mix wet ingredients together in a medium bowl. Mix dry
ingredients separately in a separate large bowl. Then add
wet ingredients to dry ingredients and stir just until mixed.
Fill muffin tins 2/3 full. Bake 25-35 minutes.
Pumpkin Muffins
INGREDIENTS:
1 3/4 cups all-purpose flour
1 1/4 cups sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground or freshly grated nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1 cup pureed pumpkin (Fresh or from a can; do not use
pumpkin pie mix)
1/2 cup soy milk
1/2 cup vegetable oil
2 tablespoons molasses
DIRECTIONS:
Preheat oven to 400°F. Lightly grease a twelve-muffin tin.
Sift together flour, sugar, baking powder, salt, and spices.
In a separate bowl, whisk together pumpkin, soy milk, oil,
and molasses. Pour the wet ingredients into the dry and
mix.
Fill the muffin cups two-thirds full. Bake for 18 to 20
minutes, until a toothpick or knife inserted in the center
comes out clean. (From Post Punk Kitchen)
Nutty Cinnamon Quinoa
INGREDIENTS:
1 cup soy milk
1 cup water
1 cup quinoa
2 cups fresh blackberries
1/2 teaspoon ground cinnamon
1/3 cup chopped pecans, toasted
4 teaspoons agave nectar
DIRECTIONS:
Blend 2 bananas with 1 yellow and 1 white peach with
some water. Slice 1 banana and 1 yellow and 1 white
peach into chunks. Put the sliced fruit in a bowl and pour
the blended fruit on top.
FROM VEGWEB.COM
Banana-Coconut Bars
THESE BARS ARE DENSE AND CHEWY, AND THEY HAVE A TENDENCY
TO BE TOUGH ON THE OUTER EDGES OF THE PAN, SO BE CAREFUL
NOT TO OVERSTIR THE BATTER, WHICH CAUSES FAT-FREE BAKED
GOODS TO TOUGHEN UP, OR TO OVERBAKE THEM.
INGREDIENTS:
1/4 cup silken tofu, lite or regular
3/4 cup brown sugar or Sucanat
1/2 tablespoon vanilla extract
1/2 tablespoon rum (or 1/2 teaspoon rum extract)
2 large bananas, mashed
1 1/2 cups unbleached flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup sweetened flake coconut
TOPPING:
1/3 cup powdered sugar
1 teaspoon cinnamon
DIRECTIONS:
Preheat oven to 350F and oil or spray a 13x9-inch baking dish.
Mash or blend the tofu until smooth. Add the sugar and
blend with a fork until creamy. Add the vanilla, rum, and
mashed bananas, and stir well.
Sift the flour, baking powder, and salt into a large bowl.
Stir in the coconut. Make a well in the middle and pour in
the banana mixture. Stir only enough to moisten the flour
(over-stirring makes them tough). Pour into the baking
dish and put into the oven. Bake for 25-30 minutes, until
a toothpick inserted in the center comes out dry.
Remove from the oven and while warm, cut into bars.
Sprinkle the mixture of powdered sugar and cinnamon
over the bars, reserving some to sprinkle onto the serving platter. Remove each bar and put it on the platter.
Enjoy warm or at room temperature.
FROM FATFREEVEGAN.COM
DIRECTIONS:
PO Box 22716, Philadelphia, PA 19110
Combine soy milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of
the liquid is absorbed. Turn off heat; let stand covered
5 minutes. Stir in blackberries and cinnamon; transfer to
four bowls and top with pecans. Drizzle 1 teaspoon agave
nectar over each serving.
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Tofu Bacon and Toast
INGREDIENTS:
1 (7.5 ounce) package smoked firm tofu, frozen and
thawed
1 tablespoon nutritional yeast
1 tablespoon water
2 tablespoons maple syrup
1 dash liquid smoke flavoring (optional)
2 tablespoons low-sodium soy sauce
1 teaspoon onion powder
1/2 teaspoon garlic powder
2 tablespoons vegan margarine
Bread as desired for toast
VEGAN PLEDGE
DIRECTIONS:
Blend in a hand blender or food processor. Blend harder
items like carrots and celery first so that they are very
tiny. Add soft items like avocado last.
PEACE ADVOCACY NETWORK
*DO NOT OVER BLEND – THIS SHOULD NOT BE COMPLETELY SMOOTH.
Serve on toasted whole grain bread.
DIRECTIONS:
Slice the thawed tofu into very thin slices (like bacon). In a
medium bowl, stir together the yeast, water, maple syrup,
liquid smoke, soy sauce, onion powder and garlic powder.
Place the tofu strips into the bowl to marinate for at least
10 minutes.
Heat margarine in a large skillet over medium-high heat.
Quickly fry tofu strips until crisp, turning once, about 5
minutes. Drain on paper towels, and serve immediately
with your favorite toast.
Tangy Asparagus Linguine
INGREDIENTS:
2 T. oil
1/4 c. onion, chopped
3 cloves garlic, chopped
8 oz. asparagus, sliced on the diagonal (get rid of any
woody parts of stems)
2 T. dry white wine
2 T. lemon juice
Ground pepper
5 oz. Linguini, cooked and drained
2 T almonds ground with 2 T nutritional yeast
and ¾ cup shredded vegan mozzarella
DIRECTIONS:
Cook asparagus till almost done. Sauté onion and garlic
in 2 T. oil until soft. Add warm cooked asparagus to the
onions and cook together for a further 2 minutes. Add the
wine, lemon juice and pepper to taste. Cook for one more
min mixing gently. In large bowl mix the cooked pasta with
the asparagus mixture and sprinkle the vegan cheese and
nutritional yeast-almond mix over the top.
FROM ALLRECIPES.COM
Lunches
Three Bean Salad Recipe
INGREDIENTS:
1 15-oz can cannellini beans, rinsed and drained
1 15-oz can kidney beans, rinsed and drained
1 15-oz can garbanzo beans, rinsed and drained
2 celery stalks, chopped fine
1/2 red onion, chopped fine
1 cup fresh, finely chopped flat-leaf parsley
1 Tbsp fresh finely chopped rosemary
1/3 cup apple cider vinegar
1/3 cup granulated sugar
1/4 cup olive oil
1 1/2 teaspoons salt
1/4 teaspoon black pepper
DIRECTIONS:
• In a large bowl, mix the beans, celery, onion, parsley
and rosemary.
• In a separate small bowl, whisk together the vinegar,
sugar, olive oil, salt, and pepper. Add the dressing to the
beans. Toss to coat.
• Chill beans in the refrigerator for several hours, to allow
the beans to soak up the flavor of the dressing.
Serves 4 to 8.
Chickpea “Tuna” Salad
INGREDIENTS:
1 cup cooked chickpeas
1-2 slices of avocado
1 small carrot
a small piece of celery
just a little onion
PO Box 22716, Philadelphia, PA 19110
Mustard – a squirt
1-2 sheets of roasted/toasted nori
1 T Vegenaise
a few drops Bragg Liquid Aminos
Hummus Wrap
INGREDIENTS:
Hummus (see recipe below or purchase your favorite
brand from the store - check ingredients to make sure it
is vegan)
tortilla shells
sun-dried or fresh tomatoes
fresh basil leaves or lettuce
shredded carrots
Spread a few tablespoons of hummus onto each tortilla
shell. Top with tomatoes, carrots, and lettuce or basil.
Roll and serve promptly.
HUMMUS:
2 cloves of garlic
4 cups cooked chick peas
½ cup tahini
¼ c lemon juice
¼ cup flax oil
1/4-1/2 cup water
3 T ground cumin
1 T salt (or more, to taste)
freshly ground black pepper,
about ½ teaspoon or to taste
DIRECTIONS:
Push down ingredients on sides of food processor as nec-
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essary throughout. Peel the cloves of garlic. (Crushing/
pounding the garlic makes it easier to peel.) Mince them
in the food processor. Add the chick peas, and blend. Add
remaining ingredients except water. Blend thoroughly
adding water a little at a time to make the hummus creamy
and spreadable.
Fresh Spring Rolls
INGREDIENTS:
Tempeh Rubin
INGREDIENTS:
1- 8oz package of tempeh
1 - 1 ½ cups Nasoya Thousand Island Salad Dressing (
or mix equal parts Ketchup and Vegenaise)
Equivalent of four slices of your favorite vegan cheese
8 slices GF bread
¼ cup GF tamari
Sauerkraut
Canola Oil
VEGAN PLEDGE
ROLLS:
Rice noodles
Rice paper
Lettuce (Romaine or red leaf), separated into leaves
Bean sprouts, blanched
Fried strips of tofu
Cucumber, peeled, seeded and sliced into long strips
(keep chilled in ice water)
Mint leaves
Cilantro sprigs
DIRECTIONS:
Slice the tempeh in half. Split each half up the middle so
that the tempeh is not as thick. This will give you four
equal slices. Pour the Shoyu into a bowl, and dip both
sides of each tempeh slice into it. Heat a small amount
of canola oil in a skillet. Brown both sides of the tempeh
slices.
DIPPING SAUCE:
Hoisin sauce
Hot water
Sesame oil
Peanuts, roasted and chopped
DIRECTIONS:
Prepare dipping sauce: Place hoisin sauce in small bowl.
Thin with some hot water until desired consistency is
achieved. Add sesame oil to taste. Garnish with chopped
roasted peanuts. Set aside until ready to use.
Cook noodles in boiling water with a splash of sesame oil.
Drain in colander and rinse under cold water. Set aside
until ready to use.
Wet rice paper: Quickly dunk rice paper in large bowl of
water and lay on counter. Alternatively, you can lay rice
paper on counter, wet your hand and wipe onto rice paper.
Use rice paper when pliable. (Wet several rice papers at
once and lay them out. As they are softening, put the
fillings on them. When you are all done laying them out
and putting the fillings on each, the rice paper should be
soft enough.)
In middle of rice paper, lay lettuce leaf, bean sprouts,
some rice noodles, tofu, cucumber, mint and cilantro. Fold
in sides and roll up from bottom.
Rolls best served immediately with dipping sauce. However, rolls can be covered with wet paper towels until ready
to serve.
Veggies and Hummus
INGREDIENTS:
USE LEFTOVER HUMMUS FROM WEDNESDAY’S LUNCH
Celery, sliced into manageable dipping pieces
Red bell pepper, sliced
carrots, sliced into oblong chips
Rice cakes or your favorite crackers
Hummus
DIRECTIONS:
Serve veggies and rice cake along with the hummus
for dipping.
PO Box 22716, Philadelphia, PA 19110
PEACE ADVOCACY NETWORK
•
Spread the thousand island dressing onto each slice of
bread so that there will be dressing on both sides of the
sandwich when assembled. For each sandwich place the
tempeh on one piece of bread. Top it with 2-3 tablespoons
of sauerkraut and a slice of the vegan “cheese.” Place he
other slice of bread on top. Place the entire sandwich on
the skillet, and cook until sandwich is warm and both sides
are browned (flip after the first side is browned). Repeat
for each sandwich. Serve promptly.
Potato Salad
INGREDIENTS:
2 lbs. potatoes, boiled in jackets, then peeled and cubed
1/2 cup finely chopped onion
2T lemon juice
1 1/2 t salt
1/4 tsp. dry mustard
1/4 tsp. pepper
1/4 cup chopped celery
1/4 cup chopped green pepper
1 cups vegan mayonnaise (Vegenaise, Nayonaisse, etc)
DIRECTIONS:
In a bowl, combine hot cubed potatoes with onion, lemon
juice, salt, dry mustard, and pepper until potatoes are
coated evenly. Cover and refrigerate one hour. Stir in celery, green pepper, and vegan mayonnaise. Chill for several hours.
Chicken-free Salad on Pita
INGREDIENTS:
2 cups Texturized Soy Protein (TSP - usually gluten-free)
or Texturized Vegetable Protein (TVP)
1-3/4 cups vegetable broth
1 tablespoon Bragg Liquid Aminos
1 1/4- 1 ½ c Vegenaise
1 teaspoons (or less) mustard powder
1/2-2/3 cup diced onions
1/3 cup diced celery
1/4 c diced carrot
Pita or other bread for sandwich (For a lower calorie
meal, try serving it on leaves of lettuce.)
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DIRECTIONS:
Combine Bragg and vegetable broth in a pot and bring to
a boil. Remove from heat and stir in the TSP to rehydrate.
Allow TSP to cool completely. Mix TSP with remaining ingredients except bread. Keep chilled until ready to use.
Make sandwiches when ready to serve.
DIRECTIONS:
Steam tofu. Mash the tofu thoroughly with the tahini in
a bowl. Allow to cool. Mix in all of the other ingredients.
Serve on your favorite vegan bread adding optional toppings if desired.
VEGAN PLEDGE
Tangy Spiced Eggplant Salad
INGREDIENTS:
2 medium eggplants sliced into 1/2 – slices (crosswise)
2 T olive oil (extra vigrin) plus extra for brushing
2 T flax seed oil
1/2 cup balsamic vinegar
2 garlic cloves minced finely
2 tablespoons fresh lemon juice
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 cucumber thinly sliced
3 tomatoes thinly sliced
1/4 cup plain soy yogurt
salt and pepper to taste
DIRECTIONS:
Brush olive oil on eggplant slices and grill (or broil) until
golden brown on both sides. The eggplant should be tender. Allow slices to cool before cutting into quarters.
Mix remaining olive oil with garlic, lemon juice, cumin, coriander, and vinegar. Season with salt and pepper then pour
into a dish over the warm eggplant. Chill thoroughly. Add
cucumber and tomato with chilled eggplant. Top with soy
yogurt when serving.
Pasta Salad
INGREDIENTS:
8 ounces pasta, cooked according to package
instructions, then cooled
2 carrots, shredded or grated
2 red bell peppers, sliced finely
½ an onion, sliced finely
½ cup sundried tomatoes
1/3 cup vegan mayonaisse
1 t prepared mustard
salt and pepper to taste
DIRECTIONS:
Combine all ingredients. Refrigerate for an hour before
serving.
Eggless Salad Sandwich
INGREDIENTS:
1 pound of firm tofu, diced
2 T tahini
1 rib of celery, finely diced
½ onion, finely diced
1 TB fresh dill, chopped
½ tsp turmeric
½ cup of Nayonaise or Vegenaise
salt and pepper to taste
Your favorite vegan bread
OPTIONAL TOPPINGS:
Lettuce and Tomato
PO Box 22716, Philadelphia, PA 19110
•
Tangy Red Lentils
INGREDIENTS:
2 T. olive oil 2 T. lemon juice splash of maple syrup
1 T. rice vinegar 1/4 t. turmeric pinch salt pinch pepper 2-4 green onions, chopped fine 2 cups water 1 cup red lentils, rinsed, picked over, and drained
1 clove garlic, minced
PEACE ADVOCACY NETWORK
DIRECTIONS:
Combine olive oil, lemon juice, maple syrup, rice vinegar,
turmeric, salt, pepper, and green onions. Set aside.
Combine water and lentils in a pot large enough to hold
everything. Bring to boil over high heat. Reduce heat to
low, and stir. Add garlic. Cover pot and simmer 20 minutes. Lentils should break down. Toss with vinaigrette and
serve.
California Veggie Wrap
INGREDIENTS:
1 tbsp. Tofutti cream cheese
1 large tortilla or equivalent smaller tortillas
2 tbsp. shredded carrot
2 tbsp. thinly sliced red or yellow pepper
2 tbsp. chopped red onion
1/4 cup shredded cheddar-style Daiya or Montery Jackstyle Follow Your Heart Vegan Gourmet (or other vegan
cheese substitute)
1/4 avocado, peeled and sliced
1/4 cup baby spinach leaves or romaine lettuce leaves
1/4 cup alfalfa sprouts (optional)
salt and pepper to taste
DIRECTIONS:
Spread Tofutti cream cheese over the tortilla to within 1/2
inch of the edges. Arrange all the filling ingredients in a
row along the center one-third of the tortilla. Sprinkle with
salt and pepper to taste. Roll the tortilla up as tightly as
possible to enclose the filling without tearing the tortilla.
Cut in half.
Servings: 1
Peanut Sauce and Noodles
INGREDIENTS:
8 ounces angel hair pasta, prepared al dente
1 red bell pepper, thinly sliced
4 green onions, chopped
1 teaspoon grated fresh ginger
½ tofu, cubed
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Oil for cooking
½ cup creamy peanut butter
2 tablespoons soy sauce
1/2 cup vegetable broth
VEGAN PLEDGE
DIRECTIONS:
Saute onion, bell pepper, ginger and tofu in oil until vegetables are soft.
In a large sauce pan, mix peanut butter, soy sauce and
broth. Heat the mixture, and everything else to it. Serve
promptly.
Great Green Salad with Tahini Dressing
INGREDIENTS:
2-3 tablespoons or white or red wine vinegar
2 T extra-virgin olive oil
1 T flax oil
1/4 teaspoon minced garlic, or more to taste
Salt and black pepper
2 celery stalks (preferably from the heart), chopped
2 carrots, chopped
1 small red onion, minced
3 or 4 radishes, chopped
1 red bell pepper, cored, seeded and sliced
1-2 large heads of red leaf lettuce, torn into bite-sized
pieces.
DIRECTIONS:
Combine vinegar, oil, garlic, a large pinch of salt and a
smaller one of pepper in a salad bowl. Beat with a fork
until combined. Add the vegetables, sprinkle lightly with
more salt and pepper, and toss. Taste and adjust seasoning, and serve immediately.
BBQ Tofu Sandwich
INGREDIENTS:
½ lb of extra-firm tofu, sliced into almost ½“ thick slices
(should give you at least four slices)
1 cup of your favorite barbecue sauce
4 slices of your favorite vegan bread
Optional: lettuce and tomato for garnishing
DIRECTIONS:
Turn oven to broil setting (low, if given that option). Dip
tofu slices into barbecue sauce to coat. Place on a cookie
sheet lined with parchment paper. Broil for a few minutes
until lightly caramelized. Flip tofu and add more sauce if
necessary. Broil again until the other side it lightly caramelized.
Meanwhile, toast bread. Place broiled tofu onto bread,
garnish with lettuce, tomatoes, and more barbecue sauce,
if desired. Serve promptly.
Cashew Colby
INGREDIENTS:
1 ½ c water
5 tablespoons agar flakes
½ cup roasted red pepper
½ c raw cashew pieces
¼ c nutritional yeast flakes
PO Box 22716, Philadelphia, PA 19110
•
3 tablespoons lemon juice
2 tablespoons tahini
2 teaspoons onion granules
1 teaspoon salt
¼ teaspoon garlic granules
1/8 teaspoon ground dill seed
1/8 teaspoon mustard powder
PEACE ADVOCACY NETWORK
DIRECTIONS:
Place the water and the agar flakes in a small saucepan,
and bring to a boil. Reduce the heat and simmer for 5 minutes, stirring often. Place in a blender with the remaining
ingredients, and process until completely smooth.
Pour immediately into a lightly oiled, 3-cup rectangular
mold, and cool. Cover and chill for several hours.
FROM THE UNCHEESE COOKBOOK BY JO STEPANIAK
Port Wine Uncheese
INGREDIENTS:
1 can pinto beans (15.5 oz can or 1 ½ c cooked bean)
¼ cup red wine or grape juice
2 tablespoons sweet white miso
3 tablespoons tahini
DIRECTIONS:
Blend all ingredients until very smooth. Chill thoroughly
before serving.
FROM THE UNCHEESE COOKBOOK BY JO STEPANIAK
Cucumber Salad
INGREDIENTS:
1 large cucumber, peeled and sliced
2 ripe fresh tomatoes, chopped
1 cup beans of choice such as kidney beans, navy
beans, etc.
¼ of a small red onion, sliced
3 tablespoons balsamic vinegar
2 tablespoons olive oil or flax oil
salt and pepper to taste
DIRECTIONS:
Place cucumber, tomatoes, beans and onion in a bowl.
Pour in oil and balsamic vinegar. Season with salt and
pepper. Toss gently to coat. Refrigerate until ready to
serve.
Aztec Salad
INGREDIENTS:
2 15-ounce can black beans
½ cup finely chopped red onion
1 green bell pepper
1 red or yellow bell pepper, diced
2 tomatoes, diced
2 cups frozen corn, thawed
¾ cup chopped fresh cilantro (optional)
2 tablespoons seasoned rice vinegar
2 tablespoons apple cider vinegar
1 lime or lemon, juiced
2 garlic cloves, minced
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2 teaspoons cumin
1 teaspoon coriander
½ teaspoon crushed red pepper flakes
DIRECTIONS:
PILAF:
DIRECTIONS:
Drain and rinse the beans and place them in a large
salad bowl with the onion, peppers, tomatoes, corn, and
cilantro. In a small bowl, combine the vinegars, lemon or
lime juice, garlic, cumin, coriander, and red pepper flakes.
Pour over the salad and toss gently to mix.
VEGAN PLEDGE
FROM THE PEACEFUL PALATE
Once spelt is on the stove, rinse and sort the lentils. Put
in a separate pot with bay leaf and water to cover by
about an inch. Bring to a boil. Lower heat and simmer,
uncovered, until tender – about 30 minutes.
PEACE ADVOCACY NETWORK
When farro and lentils are done cooking, drain any excess
water. Remove bay leaf from lentils. Combine spelt and
lentils into one pot, tossing with a little olive oil.
Red Potatoes with Kale
INGREDIENTS:
4 red potatoes
1 bunch kale
1 teaspoon toasted sesame oil
1 onion, thinly sliced
2 garlic cloves, minced
½ teaspoon black pepper
½ teaspoon paprika
2 tablespoons soy sauce
2 tablespoons water
SALAD:
Make the dressing and salad while the farro and lentils
are cooking. In a large bowl, whisk olive oil into lemon
juice and add salt and pepper to taste. Chop the tomatoes, cucumbers, peppers, and onions into bite-size
pieces. Add to the bowl with the oregano and toss to coat
with dressing.
DIRECTIONS:
Scrub potatoes and cut them into 1/2-inch cubes. Steam
over boiling water until just tender when pierced with a
fork. Rinse with coldd water; then drain and set aside.
Rinse the kale and remove stems. Cut or tear the leaves
into small pieces.
Heat the oil in a large, non-stick skillet. Add the onion and
garlic and saute 5 minutes.
Add the cooked potatoes, peppers, and paprika. Continue cooking until the potatoes begin to brown, about
5 minutes. Use a spatula to turn the mixture gently as
it cooks.
Spread the kale leaves over the top of the potato mixture.
Sprinkle with the soy sauce and 2 T of water. Cover and
cook, turning occasionally, until the kale is tender, about
seven minutes.
Lentil Salad
INGREDIENTS:
PILAF:
1 cup spelt
1 cup lentils
1 teaspoon salt
1 bay leaf
Extra virgin olive oil
To serve, plate the pilaf and then top with the salad. The
contrast of warm grains and beans and refreshing salad
makes this a particularly good seasonal transition meal,
but the dish can also be refrigerated for up to a day and
served cold.
FROM THE KITCHN.COM
Bún Chay
(Vietnamese Vegetarian Noodle Salad)
INGREDIENTS:
Noodles -4 ounces dried rice sticks or vermicelli
Tofu -1/2 pound extra firm tofu
Vegetable oil
Greens - 1 1/2 cups shredded lettuce
1 cup mung bean sprouts
1/2 cup julienned cucumber
Large handful of mixed herbs, coarsely chopped or torn
(basil, mint, cilantro; if available: rau råm or Vietnamese
coriander, tiá tô or Vietnamese perilla)
Sauce - 2 tablespoons fresh lime juice
2 tablespoons soy sauce
2 tablespoons sugar
4 tablespoons water
1 clove garlic, crushed
Garnish - 2 tablespoons peanuts, chopped
DIRECTIONS:
NOODLES:
Bring a large pot of water to a boil and add rice sticks.
Stir and cook until noodles are white and tender but still
firm, about 3-5 minutes. Drain in a colander and rinse
under cold water, fluffing the noodles to separate the
strands. Drain again completely.
SALAD:
2 medium tomatoes
2 medium cucumbers
1 large sweet pepper
1 small onion
2 tablespoons fresh oregano leaves
1/4 cup extra virgin olive oil
2 tablespoons lemon juice
Salt and pepper
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Put spelt, 4 cups water, and salt in a medium or large
pot. Bring to a boil. Lower heat and simmer, uncovered,
until tender but still chewy – about 40 minutes.
TOFU:
Cut tofu into bite-size pieces and press between clean
kitchen towels or paper towels to rid of excess water. Heat
oil in a skillet and fry tofu until crispy and golden. Drain
excess oil.
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GREENS:
Prepare the greens and set aside. (May be prepared
ahead of time and kept in the refrigerator.)
SAUCE:
In a small bowl, whisk together ingredients for sauce. Set
aside. (May be prepared ahead of time kept in the refrigerator.)
VEGAN PLEDGE
SERVE:
Divide the noodles between two bowls. Arrange greens
and tofu on top and garnish with peanuts. Just before eating, drizzle with sauce to taste and toss.
Quinoa and Smoked Tofu Salad
INGREDIENTS:
2 cups water
3/4 teaspoon salt, divided
1 cup quinoa, rinsed well
1/4 cup lemon juice
3 tablespoons extra-virgin olive oil
2 small cloves garlic, minced
1/4 teaspoon freshly ground pepper
1 6- or 8-ounce package baked smoked tofu, diced
1 small yellow bell pepper, diced
1 cup grape tomatoes, halved
1 cup diced cucumber
1/2 cup chopped fresh parsley
1/2 cup chopped fresh mint
DIRECTIONS:
Bring water and 1/2 teaspoon salt to a boil in a medium
saucepan. Add quinoa and return to a boil. Reduce to
a simmer, cover and cook until the water has been absorbed, 15 to 20 minutes. Spread the quinoa on a baking
sheet to cool for 10 minutes.
Meanwhile, whisk lemon juice, oil, garlic, the remaining
1/4 teaspoon salt and pepper in a large bowl. Add the
cooled quinoa, tofu, bell pepper, tomatoes, cucumber,
parsley and mint; toss well to combine.
FROM EATINGWELL.COM
Serves 4
Lasagna
INGREDIENTS:
1 box no boil lasagna noodles
1 brick tofu
1 container Tofutti better than cream cheese
handful of chives (or chopped scallions)
fresh spinach
1 head broccoli
handful of mushrooms
2 jars tomato sauce
nutritional yeast
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DIRECTIONS:
Run chives/scallions through food processor fitted with a
grater plate. Replace grater plate with blade and add tofu
and Tofutti. blend more. Add spinach, then broccoli and
mushrooms. If you want more protein, you can also toss
in some thawed vegan meatballs. If you want more veggies, increase the quantity or variety of veggies. Cauliflower works fine in this as well, and if you are missing one
of the veggies, it’s flexible. Scallions are an okay substitute for the chives. Layer the noodles with the sauce and
the filling from the blender. Use lots of sauce, particularly
since you’re using no boil lasagna noodles, so it won’t get
dry. Layer sauce, noodles, filling, sauce, noodles, filling
until you run out. Sprinkle nutritional yeast on the top.
another option is using a vegan cheese on top. Bake
45-50 minutes at 400. Recipe freezes and re-heats well.
Tofu Cutlets
INGREDIENTS:
MARINADE:
¼ cup Soy Sauce
2 T sherry wine
Pinch black pepper
Three-stage Breading Process
1 cup All-purpose flour
1 t garlic powder
½ teaspoon salt
Pinch pepper
1 ½ cups water
Dinners
Chilli Sin Carne
INGREDIENTS:
1 tbsp oil
1 medium onion, finely diced
6oz texturized soy protein (TSP or TVP) (3/4 Cup),
soaked for 10 minutes in boiling water & drained
well before use
2 medium red peppers, de-seeded and chopped
1 clove garlic, crushed
14oz tinned chopped tomatoes
1 tsp dried mixed herbs
2 tsp chilli powder
14oz tinned kidney beans
Seasoning
4 cups of cooked American long grain rice
BREAD CRUMB MIXTURE:
2 ½ cups fresh bread crumbs, unseasoned
½ cup ground pecans
¼ cup fresh parsley, minced
2 t dried basil
DIRECTIONS:
Heat the oil in a large frying pan and fry the onion 2-3
minutes until soft. Add the soya protein & pepper and stir
PO Box 22716, Philadelphia, PA 19110
for 2 minutes. Mix in the garlic, tinned tomatoes, dried
herbs, chilli powder, kidney beans and seasoning. Bring
to the boil, cover, and then simmer the sauce for 20-25
minutes, stirring occasionally. Serve the chilli on a bed of
rice or as a filling for jacket potatoes.
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DIRECTIONS:
Preheat oven to 400 degrees F. Rinse each block of tofu
and slice across the narrow width into 8 slices for 20 slices total. Place on paper towel to absorb excess moisture.
Combine the marinade ingredients on a sheet pan, then
lay the tofu slice into the marinade. Turn the slices once
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or twice as needed to cover well with the marinade.
In a bowl combine the flour, garlic powder, salt and pepper. Remove ¼ cup flour mixture to another bowl and
gradually whisk in water until smooth. In a third bowl combine bread crumb mixture ingredients. Dredge the tofu
slices first in the flour mixture. Shake off the excess flour
and dip into the flour and water mixture. Shake off excess and dredge in the bread crumb mixture and set on a
lightly oiled baking sheet. Bake the cutlets for 10 minutes,
then turn them over with a spatula and bake for 8 to 10
minutes longer or until golden.
is hot, add the TVP. Reduce the heat to medium, and cook,
stirring constantly, until the moisture has exaporated and
the TVP is lightly browned, about 6-8 minutes.
FROM VEGAN VITTLES BY JOANNE STEPANIAK
Tacos
INGREDIENTS:
1 package of corn tacos (8 shells)
2 tomatoes, chopped
½ an onion, chopped
1 avocado, chopped
black olives, chopped
salt
Lettuce, shredded
Refried beans
Texturized vegetable protein or texturized soy protein
rehydrated with chilli seasoning
Soy sour cream
VEGAN PLEDGE
FROM KEN BERGERON’S PROFESSIONAL VEGETARIAN COOKING
Baked potatoes with melty white cheese,
veggies, and tvp
INGREDIENTS:
POTATOES WITH “CHEEZE”, HICKORY BITS & BROCCOLI:
6 Baked potatoes
1 recipe Melty White Cheeze (from Vegan Vittles)
1 Recipe Hickory Bits (from Vegan Vittles)
2 cups of broccoli, steamed
DIRECTIONS:
Heat taco shells according to package instructions. Mix
chopped tomatoes, onion, olives and avocado with salt.
Place a few spoonfuls of this mixture along with lettuce,
refried beans, TVP/TSP chilli, and soy sour cream into
each taco shell. Serve and enjoy.
(Feel free to use whatever topping you want. These are
some of my favorites.)
Veggie Burgers
MELTY WHITE CHEEZE:
1 1/2 cups water
1/4 cup Nutritional Yeast
1/4 cup quick-cooking rolled
oats (not instant)
2 T tahini
1 1/2 T cornstarch
2 t fresh lemon juice
1 t onion granules
3/4 t salt
1/4 t garlic granules
GREAT JOB THIS WEEK. RELAX WITH A SIMPLE VEGGIE BURGER.
INGREDIENTS:
Your favorite vegan veggie burger
Your favorite vegan bread or roll
several pieces of lettuce
2-3 slices avocado
Sliced of onion, to taste
ketchup
HICKORY BITS:
1/2 cups TVP* flakes or granules
1/3 cup water
2 T soy sauce
1 t pure maple syrup
1/2 to 1 t liquid hickory smoke
1 t canola oil
DIRECTIONS:
Cook veggie burger according to package instructions.
Serve on bread/roll topped with lettuce, avocado, onion,
and ketchup.
DIRECTIONS:
POTATOES WITH “CHEEZE”, HICKORY BITS & BROCCOLI:
Cut into the potatoes width-wise and length-wise without
cutting all the way through. Squeeze the potatoes to open
them up somewhat. Fill with broccoli, and then top with
Hickory Bits and Melty White Cheeze. Recipes below.
MELTY WHITE CHEEZE:
Place all ingredients in a blender, and process until completely smooth. Pour the blended mixture into a 1-quart
saucepan, and place it over medium-high heat. Cook, stirring constantly with a wire whisk, until the sauce is very
thick and smooth.
FROM VEGAN VITTLES BY JOANNE STEPANIAK
HICKORY BITS:
Place the TVP in a heatproof bowl. Place the remaining ingredients except the oil in a 1-quart saucepan, and bring
them to a boil. Pour the boiling liquid over the TVP. mix
well, and let the mixture stand for 5 minutes. Heat oil in a
9- or 10-inch skillet over medium-high heat. When the oil
PO Box 22716, Philadelphia, PA 19110
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Cream of Broccoli Soup
INGREDIENTS:
1 cup raw cashews (add more for increased creaminess)
7 cups vegetable broth (or water & vegetable bouillon
cubes)
4 medium potatoes (peeled, if desired), cut into small
cubes
2 carrots, diced
1 cup red lentils, rinsed thoroughly
1/2 medium onion, finely chopped
1 bunch broccoli, trimmed and coarsely chopped
2 T freshly chopped basil
1 T sea salt
freshly ground pepper, to taste
DIRECTIONS:
Place 5 cups of the vegetable broth with the potatoes,
carrots, red lentils, and onion in a large pot. Bring to a
boil, simmer, cover, and cook for 15 minutes – the lentils
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should be finished cooking and the potatoes should be
soft.
Meanwhile, blend cashews (use ½ cup for a lower calorie
version; use the full cup if you want to soup extra creamy)
with two cups of the vegetable broth in a blender until
smooth consistency, about one minute. Add the broccoli
and basil to the pot. Cover and cook for about 5 minutes.
Stir in the blended cashews, salt, and pepper, and bring
to a simmer. Let the mixture cool slightly. Transfer about
half of the soup to a blender and lightly puree (or use a
stick blender). Stir the blended portion back into the soup.
Serve promptly.
1 ½ cups bread crumbs
DIRECTIONS:
Cook and drain pasta according to package instructions
so it is al dente. While pasta is cooking, preheat oven to
375 and blend sauce ingredients cutting carrot and bell
pepper as needed to blend in your blender. When the pasta is al dente, drain it. Combine cooked pasta and blended
sauce mixture in lasagna pan or similar. Stir to mix. Top
with bread crumbs and bake for 20 minutes. Let stand
five minutes before serving.
VEGAN PLEDGE
Baked Beans
INGREDIENTS:
2 cups of dried white navy beans, soaked for at least six
hours, then drained and rinsed
1 1/2 c ketchup
2 c water
1/4 c molasses
1 onion chopped
2 T dry mustard
2 T salt
3 drops liquid smoke
2 T maple syrup
1/2 c brown sugar
DIRECTIONS:
This slow cooker recipe could be done stove top to cook
the beans and then baked in the oven.
Place all ingredients in slow cooker; cover and cook on
high for 2 hours, then reduce to low for 6 hours. Stir a
few times, if possible.
Tempeh Terriyaki Stir Fry
INGREDIENTS:
1 recipe Tempeh Terriyaki (below)
¼ of a medium onion, sliced
6-8 button mushrooms, sliced
1 clove garlic, minced
1 “ piece of ginger, minced
2 stalks celery, chopped
2 carrots, chopped
1 head broccoli, cut into pieces
oil (peanut, canola, or whatever you prefer)
One recipe tempeh teriyaki sticks
Extra soy sauce to season as desired
DIRECTIONS:
Heat oil in a wok over medium-high heat. Add onion and
mushrooms to the oil, stirring frequently. Cook for about
5 minutes. Add garlic and ginger, and cook an additional
minute, stirring frequently. Add remaining vegetables, and
cook for five more minutes or until about finished. Season
with soy sauce, stir, and add tempeh.
Serve with cooked rice or quinoa.
Healthy Mac and “Cheese”
INGREDIENTS:
1 pound macaroni or similar pasta shapes
(your favorite vegan type)
Tempeh Teriyaki
INGREDIENTS:
2 teaspoons mustard powder
2 garlic cloves, crushed
4 tablespoons pure maple syrup
4 tablespoons tamari or soyu (natural soy sauce)
2 tablespoons toasted sesame oil
1 8 ounce package tempeh (any type)
SAUCE:
1 1/4 cups water
1 cup plain soymilk (may use other non-dairy milk)
3/4 cup nutritional yeast
1 cup frozen peas
1 medium carrot
1 small red bell pepper (or half of a large),
seeds and stem removed
3 tablespoons cornstarch or arrowroot powder
1 tablespoon lemon juice
1 teaspoon salt (or more to taste)
1/2 teaspoon garlic powder
1 teaspoon onion powder (add more, if desired)
1/2 teaspoon dry mustard powder,
(add more, if desired)
1/2 teaspoon smoked paprika powder
1/2 teaspoon turmeric
2 tablespoons tahini
1 teaspoon mellow white miso (or additional salt)
black pepper to taste
DIRECTIONS:
Mix all ingredients except tempeh in a medium bowl. Slice
tempeh into 1/2 inch strips. Add tempeh to marinade and
stir to coat. Leave to marinate for at least one hour or
overnight.
Arrange tempeh on a non-stick baking sheet so pieces
are not touching. Broil until crispy and slightly browned,
flip, and broil until the other side is browned.
Burrito
INGREDIENTS:
12 oz of Seitan (preferably Rays Seitan)
1/2 cup of your favorite vegan BBQ sauce
1 Large Yellow Onion
3 Cloves of Garlic (minced)
2 TBS Oil
TOPPING:
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1/2 Cup Corn Kernels (frozen or fresh)
3 Stalks of Broccoli - florets only
1/2 Cup Chopped Carrots
1/4 tsp Crushed Red Pepper Flakes
1/8 tsp sea salt
Water
6 soft Tortilla shells
slice the caps and fan them out to serve. Serve with any
remaining pan juices.
VEGAN PLEDGE
DIRECTIONS:
Drain the liquid from the Seitan package and place in
a reseal able container with the 1/2 cup of barbeque
sauce and refrigerate.
Remove the Seitan from the refrigerator after 3 hours.
Heat the oil in a frying pan over medium low heat.
Add the onions and stir until slightly brown.
Add the marinated Seitan to the frying pan, stirring
occasionally for 3 minutes.
Add the garlic and fry for 30 seconds.
Add some oil to the frying pan to prevent the garlic and
onions from sticking to the pan..
Add the carrots and corn to the frying pan, stirring
occasionally for 4 minutes
Add the broccoli florets and add an additional 3 tbs of
barbecue sauce in with the broccoli.
Add the Crushed Red Pepper Flakes.
Stir for 3 minutes.
Turn off the heat and cover the frying pan.
Meanwhile, heat the tortillas for 1-2 minutes in an oven
or toaster oven at 200 degrees.
Add a small portion of the filling to each tortilla and
wrap the tortilla.
Place a toothpick in the tortilla to hold it together.
Smokey Braised Portobello Mushrooms
INGREDIENTS:
Makes 20 servings.
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FROM PROFESSIONAL VEGETARIAN COOKING BY KEN BERGERON
Sushi
INGREDIENTS:
Sushi means “vinegared rice” - and the stuff is delicious
with vegetable fillings and the perfect dipping sauce.
Use left-over tempeh terriyaki from Tuesday as one of
the fillings.
DIRECTIONS:
Place the nori with the smooth side down on the bamboo
mat keeping it square. Smooth the rice (1 cup) onto the
nori leaving at least a 1” lip at the end away from you.
In the middle of the rice, put your fillings so that you have
a few lines of each (if using ume boshi, spread a line of
this before adding the other fillings). Sprinkle with sesame
seeds along the line of fillings.
Wet the lip slightly with water. Begin rolling by first making
a little roll before the fillings. Continue rolling right over
the filling. As you roll, tuck the mat under slightly; then
remove without pulling apart the rolled section of the sushi. Continue until the sushi is completely rolled. Let sit
for a minute or two before slicing (roll more sushi in the
meantime).
Injira and wat
INGREDIENTS:
INJIRA:
3/4 cup teff, ground fine
3 1/2 cups water
salt
sunflower or other vegetable oil
BRAISING LIQUID:
2 cup apple juice
2 cup water
1/2 cup soy sauce
4 t garlic, crushed
2 t fresh gingerroot, minced
2 t maple syrup
1/2 t liquid hickory smoke
30 fresh rosemary leaves
2 pinches ground black pepper
DIRECTIONS:
Mix ground teff with 3 1/2 cups water and let stand in a
bowl covered with a dish towel, at room temperature, until
it bubbles and has turned sour. This may take as long as
3 days. The fermenting mixture should be the consistency
of pancake batter (which is exactly what it is). Stir in salt,
a little at a time, until you can barely detect the taste.
OTHER INGREDIENTS:
20 Portobello mushroom caps (5” in diameter)
4 T olive oil
DIRECTIONS:
Combine braising liquid ingredients and set aside. Brush
a large frying pan with oil and place it over medium-high
heat. Place the Portobello caps top side down into the
pan and brown.
Turn caps over and for each one, add 3 tablespoons of
the braising liquid to the pan, cover and cook for about 5
minutes. Caps are done when they are fork-tender. Thinly
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If there seems to be a lot of juice or it is weak in flavor,
remove all the cooked mushrooms from the pan and reduce. They may be served hot, at room temperature, or
lightly chilled but not too cold as they will have less flavor.
•
Lightly oil your largest skillet. Heat over medium-high
heat. Then proceed as you would with a normal pancake
or crepe. Pour in enough batter to cover the bottom of the
skillet. About 1/4 cup will make a thin pancake covering
the surface of an 8-inch skillet if you spread the batter
around immediately by turning and rotating the skillet in
the air. This is the classic French method for very thin
crepes. Injera is not supposed to be paper thin so you
should use a bit more batter than you would for crepes,
but less than you would for a flapjack. It should be about
1/3 inch thick.
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Cook briefly, until holes form in the injera and the edges lift
from the pan. Remove and let cool.
Yields 10 to 12 injeras.
WAT:
Veggie Dog
INGREDIENTS:
Your favorite vegan veggie dog
favorite vegan chili
favorite vegan melty cheese
Favorite vegan roll or bread
VEGAN PLEDGE
1 cup dried lentils
1 cup minced onions
2 cloves garlic -- minced
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon red wine vinegar
1/2 teaspoon red pepper flakes -- to 1 teaspoon
pinch ground cardamom
pinch ginger
pinch ground cloves
pinch allspice
pinch coriander
pinch cinnamon
pinch fenugreek seed -- optional
28 ounces canned tomatoes -- diced, drained
1 cup vegetable broth
1/4 cup tomato paste
1 cup frozen peas
salt -- to taste
DIRECTIONS:
Cook veggie dog according to package instructions. Heat
chili and vegan cheese. Place veggie dog on bun, top with
chili and vegan cheese. Serve promptly.
DIRECTIONS:
Rinse the lentils, cover them with water by about an inch in
a medium pot, and bring to a boil. Reduce the heat, cover,
and simmer for about 45 minutes, adding more water if
necessary.
Meanwhile, in a non-stick pan, sauté the onions and garlic
over medium heat until soft. Add the spices and sauté another minute. Add the tomatoes, broth, and tomato paste
and simmer 15 minutes. Add the peas and salt. Simmer
for 10 minutes more.
Serve with injira.
Rawsome salad
INGREDIENTS:
1/8 of an onion
1 small carrot
½ of a beet, sliced
½ bell pepper
1 stalk of broccoli (not the stem)
½ avocado
OPTIONAL TOPPINGS:
chopped walnuts or chick peas, ripped sheets of nori
favorite vegan salad dressing, to taste
DIRECTIONS:
Using a food processor, lightly chop the onion, carrot, and
beet. Add bell pepper and broccoli, and chop a little more.
Add avocado and any optional toppings, and chop a little
more. Do NOT blend until smooth. The salad should only
be finely diced.
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Sloppy Joe
INGREDIENTS:
2-3 tbsp olive oil
1 onion, diced
1 green or red bell pepper, diced
1 1/2 cups vegetable broth
2 1/2 cups favorite vegan tomato sauce
1 tbsp chili powder
1 tbsp soy sauce
dash hot sauce or tabasco sauce (optional)
1 tbsp maple syrup
1 1/2 cups texturized soy protein (TSP or TVP)
salt and pepper to taste
5 hamburger buns
DIRECTIONS:
In a large skillet, saute the onion and peppers in olive oil
for 3 to 5 minutes, or until onions are soft. Reduce heat
to medium low and add the remaining ingredients (except
buns) and stir well to combine. Allow to simmer for at least
15 more minutes.
Spoon onto hamburger buns and serve hot.
TVP Sloppy Joes
INGREDIENTS:
2 small-medium green peppers
2 medium or 4 small onions
1 1/2 cup boiling water
2 1/2 cup tomato sauce
1 1/2 cup textured soy protein
2 tablespoon spicy mustard (or more)
2 teaspoon chili powder
1/2 teaspoon salt
1 tablespoon of soy sauce
1/2 teaspoon pepper
1 teaspoon sugar
(add red beans for texture)
DIRECTIONS:
In a very large covered frying pan, saute onions
and peppers in water. When mostly cooked, add remaining ingredients and stir well. Cook on medium
for 20 minutes, covered, stirring occasionally. When
done, serve over toast, english muffins, or rice.
Serve topped with your favorite dressing or simply use
Balsamic vinegar.
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Thai Coconut Soup
INGREDIENTS:
makes 4 bowls
4 c broth
1 can coconut milk
1 bunch chives, chopped (about 1/3 cup when chopped)
1-2 carrots, julienned
1 clove garlic, chopped
½” slice of ginger, minced (about 1 T)
1 T Thai green or red curry paste
1 tomato, diced
VEGAN PLEDGE
OPTIONAL:
1 cup texturized soy protein (TSP)
to make it heartier
DIRECTIONS:
Heat all ingredients except TSP. Bring to a simmer and
continue simmering on low for about 20 minutes. Add
TSP and serve.
Aloo Gobi Mataar
INGREDIENTS:
28 oz can of tomatoes
spices: 1/8 t aesophotida, 1 1/2 T cumin seeds, 1 T
coriander seeds, ½ t mustard seeds, ¾ t curry leaf
powder, ¼ t black pepper, ½ cinnamon stick, ¼ t
cardamom seeds, removed from pods, ½ t turmeric, ½ t
fenugreek seeds
1-2 jalapenos or other hot pepper, as desired
¾ c cashews
1onion, chopped into pieces
1 head of cauliflower, cut into manageable pieces
2 carrots, sliced thinly
4-6 potatoes, cut into manageable pieces (peeling
optional)
¼ cup canola oil
1 T salt (more or less to taste)
1 1-lb bag of frozen peas, thawed in the refrigerator or
equivalent of fresh peas (not in pods)
DIRECTIONS:
Add onion, cauliflower, carrots, potatoes, salt and oil to
the pot. Heat on high for an hour.
Blend spices and cashews in blender. Add can of tomatoes, and blend more. Pour into slow cooker pot. Add 2
cups water to the emptied blender, blend to absorb any
sauce still in the blender, and add to the pot. Heat on high
for 2 hours, then reduce to low for another two hour. Add
peas. Heat another hour on low. Allow to cool slightly
before serving (should not be piping hot).
Mushroom Stroganoff
INGREDIENTS:
1 T sesame oil
1 ½ cups diced onions
1 ½ t minced garlic
1 T finely chopped parsley
2 cups mushrooms, sliced
2 T red miso
1 ½cups water
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1 t gluten-free mustard or mustard powder
¼ cup wheat-free tamari
½ cup dry red wine
1 cup TSP rehydrated with 7/8 cup water
3 T arrowroot (or kuzu or cornstarch) dissolved in 3 T
water
1/2 cup cashew nuts
4 ½ t umeboshi paste
½ pound of your favorite gluten-free pasta, prepared
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DIRECTIONS:
Heat oil and sauté the onions and mushrooms until onions
are translucent and mushrooms are reduced, about six
minutes. Add the garlic and parsley. Sauté for three minutes. Dissolve the miso into ¼ cup of water. Add the miso,
another ¾ cup of water, the mustard, tamari, and wine to
the sautéed vegetables. Bring the mixture to a simmer.
Add the TSP and simmer for another 5 minutes. Then add
the dissolved arrowroot, stirring thoroughly to create a
smooth consistency. Blend the cashews with the remaining ½ cup of water and the umeboshi paste until smooth,
about a minute. Add this mixture to the vegetables and
stir well. Heat gently and serve with noodles.
Makes 4 generous servings.
Thai Basil Tofu
INGREDIENTS:
8 Servings
12 oz. pack brown rice noodles, cooked vegetable oil
4 cloves garlic, pressed
1/4 cup chopped onion
1 lb extra firm tofu, cut into strips or shredded
1/2 cup peanut butter (or fresh nuts)
1 cup fresh bean sprouts
1 T chili pepper flakes (use more if desired)
1/2 cup soy sauce
1/4 cup maple syrup
1/2 cup of water
1 cup basil leaves
Other vegetables as desired
DIRECTIONS:
Using a large skillet (preferably a wok) heat the vegetable
oil and add in the garlic, onion and tofu. After stirring for 2
minutes, add peanut butter, soy sauce, maple syrup, and
peppers stirring the mixture the entire time. Then add in
1/2 cup of water. Add the noodles, and stir constantly so
noodles don’t stick or burn. Remove from burner, and add
the bean sprouts, basil and chives.
Tuscan Greens and White Beans
INGREDIENTS:
1 tablespoon olive oil
1 medium yellow onion, chopped
2 or 3 cloves garlic, pressed
4 cups coarsely chopped escarole, spinach, or kale
3 tablespoons non-alcoholic white wine
1 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon dried red pepper flakes
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1 can (15 ounces) cannellini or red kidney beans,
drained
1/4 cup chopped fresh basil
turned down to med-low, for one to two minutes on one
side, then flip and 2 minutes on other or until cheese is
melted.
DIRECTIONS:
In a large saucepan, saute the onion and garlic in oil for
4 minutes. Add the escarole, wine, sage, salt, and red
pepper flakes and cook over medium-low heat, stirring
frequently, until the greens are wilted, about 5 minutes.
Stir in the beans and basil and cook for 3 minutes, stirring
occasionally. Remove from the heat and serve.
Apple Dal
INGREDIENTS:
1 tbsp vegetable oil (optional)
1 cup chopped onion
1 cup diced carrot
1 cup thinly sliced celery
1 tbsp minced ginger root
2 cloves garlic, minced
1 tbsp curry paste
1 tsp each salt
½ cup shredded coconut
5 cups water
optional – 1/2 c red lentil plus 1 cup water
2 veggie bullion cubes
2 cups cubed butternut (or other winter) squash or
sweet potato
4 cups diced apples
2 cups diced broiled tofu or beans
¼ cup chopped fresh cilantro
freshly ground black pepper to taste
VEGAN PLEDGE
Beans and greens are a dynamic duo. (Serves 4)
THIS RECIPE IS FROM 150 VEGAN FAVORITES BY JAY SOLOMON
Curried Sweet Potato-Peanut Soup
INGREDIENTS:
1 large yellow onion, chopped
1 clove garlic, chopped
28-ounce can crushed tomatoes
5 c vegetable stock or water (Test
chef used water and added some
fresh, chopped parsley and celery.)
2 large sweet potatoes, peeled and
cut into 1-inch chunks (Test chef used winter squash.
Try pumpkin.)
3/4 c creamy peanut butter (Almond butter works, if
needed.)
1 T curry powder
1/4 t cayenne
Salt, to taste
DIRECTIONS:
Heat the oil in a large pot over medium heat. Add the
onion and garlic, cover, and cook until softened, about
5 minutes. Add the tomatoes, stock and sweet potatoes.
Bring to a boil, then reduce the heat to low and cook
uncovered until the potatoes are soft, about 30 minutes.
Stir in the peanut butter, curry powder, cayenne and salt
to taste. Remove from the heat and allow to cool.
Puree the mixture in a blender or food processor until
smooth, or use an immersion blender to puree the soup
right in the pot. Heat the soup over low heat until hot.
Serve sprinkled with the chopped peanuts.
Makes 6 servings.
Vegan Quesadillas
INGREDIENTS:
1 tortilla
½ C. vegan cheddar cheese, grated
1 scallion, sliced
¼ C. tomatoes, seeded, chopped
¼ C. red pepper, chopped
1 tbsp. Fresh chives, minced
DIRECTIONS:
In a stockpot, heat oil over medium high heat (or heat pan
for oil-free version). Add onion, carrot and celery; cook,
stirring occasionally, until tender but not browned, about
10 minutes. Stir in ginger root, garlic, curry paste, salt
and pepper and cook one minute. Pour in water, and bring
to a boil. Add bullion cubes, stirring to dissolve, coconut
and squash/sweet potatoes, and red lentils, if adding. Reduce heat to simmer for 15 minutes. Add apple and tofu
or beans and cook just until apples are tender but still
hold their shape, about 10 minutes more. Sprinkle with
cilantro and serve.
I created this recipe to make use of the apples growing on the trees in my yard. I first introduced this at a
cooking class. I had many doubters in the audience; they
didn’t think this recipe was going to taste good. Apples
and onions in the same pot? Trust me. It’s delicious! The
doubters were converted after tasting it. Please do give
this a try, especially if you have locally-grown apples you
can use.
• Heat skillet w/ a slight misting of spray, then wipe pan
• Put tortilla in pan momentarily on one side, then on
Mock Chicken Noodle Soup
INGREDIENTS:
1 pound of spaghetti prepared according to package
instructions.
8 c water (more if needed)
4 veggie bullion cubes
3 stalks of celery, sliced width-wise
4 carrots, sliced into rounds
1 an onion, sliced into quarter moons
1 cup of TVP/TSP reconstituted with chicken-style
vegetarian gravy
parsley & basil (fresh, if possible)
Salt and pepper to taste
• Add filling to one half, fold over and lay in pan, heat
DIRECTIONS:
Bring the water to a boil. Dissolve the bullion cubes in it.
DIRECTIONS:
• Prepare filling and toss well in small container
other, just to soften
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Prepare the gravy according to the package instructions.
Pour over TVP and let sit. Add reconstituted TVP and remaining ingredients to the water. Simmer for 10 minutes.
Serve promptly.
1 cup black olives, pitted and halved
½ cup roasted red peppers
2 cloves garlic, minced
DIRECTIONS:
Cook pasta al dente, about 9 - 11 minutes. Drain in colander and rinse under cool water.
VEGAN PLEDGE
Italian Soy Sausage and Peppers
INGREDIENTS:
One package of Tofurkey Italian-style soy sausage
4 red bell peppers - sliced, seeds removed
1 onion, sliced
1 jar of your favorite tomato sauce or equivalent of
homemade.
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Serve salad over leaf lettuce.
DIRECTIONS:
Slice the soy sausage into chunks.
Rice Pulao
In a large pan, saute the onions, soy sausage, and peppers in oil until soy sausage is browned and onions are
transluscent. Add the tomato sauce. Simer on low for
about one hour, stirring as needed to prevent the bottom
from burning.
Serve on rolls.
Cabbage & Lentil Soup
INGREDIENTS:
2 cup dry French lentils
2 bay leaves
2 cup diced onion
4-6 carrots, diced
4 cloves garlic, diced
1 tablespoon grnd coriander
1 tablespoon grnd cumin
2 t mustard seeds
1 tablespoon fennel seeds
¾ teaspoon cayenne pepper
28 oz crushed tomatoes
1 head of cabbage, chopped
salt and pepper to taste.
Pulao is the East Indian word for Pilaf. This is a delicious and easy dish.
INGREDIENTS:
2 cups long grain Basmati Rice (rinsed)
4 cups water for cooking
2 tablespoons canola oil
1 lb. frozen green peas
50 raisins soaked in water for 30-60 minutes
30-50 cashew nut halves, sautéed & salted
4 teaspoons cumin seeds
30 whole black pepper corns
1 stick cinnamon broken into 4 pieces about 1 inch long
2 bay leaves
10 cloves
tiny pinch nutmeg powder
1 teaspoon of salt
DIRECTIONS:
Heat oil in a pan at medium heat. Fry all spices (except
nutmeg & salt), till golden brown & popping noises are
heard. Add rice, stir gently & fry for 5 minutes. Add salt,
nutmeg powder, water & peas. Cook for 30 minutes covered, until water is absorbed. Garnish with cashew halves
& raisins.
DIRECTIONS:
Cover lentils with five cups of water. Add bay leaves. Bring
to a boil, and then reduce heat and simmer for 30 minutes or until cooked. Drain, but reserve liquid. Remove
bay leaves.
Heat a stock pot. Add onions and carrots, and saute for
five minutes. Add garlic, and cook for one minute. Add
spices, and cook for two more minutes. Stir in tomatoes,
and simmer for 10 minutes. Stir in lentils and three cups
of the cooking liquid; simmer on medium heat. Add cabbage, and simmer for five minutes. Add more liquid if
needed. Season with salt and pepper to taste.
Mediterranean Pasta-Presto Salad
(Serves 6-8)
INGREDIENTS:
8 oz. Egg-free Pasta spirals
¾ cup bottled reduced-fat egg & cheese-free Italian
salad dressing
2 t Dijon-style mustard
½ cup mixture chopped fresh herbs, such as parsley,
basil and mint
12 yellow or red cherry tomatoes, halved
4 scallions, chopped
PO Box 22716, Philadelphia, PA 19110
In large mixing bowl whisk together salad dressing, mustard, and herbs. Add pasta, tomatoes, scallions, olives,
peppers and garlic; toss well. Chill about 1 hour before
serving.
Shepherd’s Pie
INGREDIENTS:
MASHED POTATO LAYER:
5 russet potatoes, peeled and cut into 1-inch cubes
1/2 cup vegan mayonnaise
1/2 cup soy milk
1/4 cup olive oil
3 tablespoons vegan cream cheese substitute (such as
Tofutti ®)
2 teaspoons salt
BOTTOM LAYER:
1 tablespoon vegetable oil
1 large yellow onion, chopped
2 carrots, chopped
3 stalks celery, chopped
1/2 cup frozen peas
1 tomato, chopped
1 teaspoon Italian seasoning
1 clove garlic, minced, or more to taste
1 pinch ground black pepper to taste
1 (14 ounce) package vegan ground beef substitute
1/2 cup shredded Cheddar-style Vegan Gourmet
DIRECTIONS:
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Place the potatoes in a pot, cover with cold water, and
bring to a boil over medium-high heat. Turn the heat to
medium-low, and boil the potatoes until tender, about 25
minutes; drain.
2 cups refried black beans (or use any canned vegan
refried beans)
Salsar
Stir the vegan mayonnaise, soy milk, olive oil, vegan
cream cheese, and salt into the potatoes, and mash with
a potato masher until smooth and fluffy. Set the potatoes
aside.
DIRECTIONS:
Start the dried corn husks soaking in a sink full of warm
water about 15 minutes before you begin so they can
soften (put a lid or plate over the husks to keep them
submerged).
Preheat oven to 400 degrees F, and spray a 2-quart baking dish with cooking spray.
In a small bowl, mix together the masa harina, baking
powder, and salt. Set aside.
Heat the vegetable oil in a large skillet over medium heat,
and cook and stir the onion, carrots, celery, frozen peas,
and tomato until softened, about 10 minutes. Stir in the
Italian seasoning, garlic, and pepper.
Using a handheld beater or a stand mixer fitted with the
paddle attachment, cream the shortening until it is light
and fluffy, about 1 minute. Add the masa to the shortening, alternating with the broth, until a light, nonsticky
dough is formed. Use only as much broth as needed. Continue beating for 1 minute more.
VEGAN PLEDGE
Reduce the heat to medium-low, and crumble the vegetarian ground beef substitute into the skillet with the vegetables. Cook and stir, breaking up the meat substitute,
until the mixture is hot, about 5 minutes.
Spread the vegetarian meat substitute mixture into the
bottom of the baking dish, and top with the mashed potatoes, smoothing them into an even layer. Sprinkle the
potatoes with the shredded Vegan Gourmet.
Bake in the preheated oven until the cheese is melted
and slightly browned and the casserole is hot, about 20
minutes.
Spinach Artichoke Dip
(for the Slow Cooker)
INGREDIENTS:
8 oz pack Tofutti Better Than Cream Cheese
1/4 cup Parmazano (nutritional yeast and almonds or
walnuts blended to a powder)
2/3 cup soy creamer
1 bag 10-12 oz spinach
3 cloves garlic, peeled and minced
7 oz artichoke hearts, drained
1/3 cup shredded Monterrey Jack Vegan Gourmet
To shape the tamales, pat a large corn husk dry and lay
it out with the tapered end facing you. Scoop out a 2-inch
round ball of masa, and spread it into a 4-inch square in
the middle of the husk about 3/4 of an inch down from
the top of the husk.
Spread 1 1/2 tablespoons of refried beans down the center of the masa dough. Pick up the sides of the corn husk
and fold them in, closing up the refried beans in masa.
Fold up the tapered section of the husk to form the sealed
bottom of the tamale (the top remains open). Tie up the
tamale loosely using kitchen twine or a strip of corn husk.
Set all the tamales upright on their folded bottoms in a
large steamer basket with a bit of room between them for
the steam to circulate. Steam over boiling water for 40 to
45 minutes, until the tamale dough pulls away easily from
the corn husk.
Serve tamales with salsa for dipping.
DIRECTIONS:
Combine Tofutti, Parmasano, soy creamer, spinach, garlic,
and artichoke hearts in a small slow cooker. Cook for two
hours on low. Add Vegan Gourmet, and cook for an additional 30 minutes. Serve with salsa on the side.
To make on the stove, simmer everything but the Vegan
Gourmet in a double boiler large enough to hold all of the
ingredients for 45 minutes, stirring as needed. Add the
Vegan Gourmet, stir, and simmer for another 10 minutes.
Dish can be served over noodles and tofu or with bread,
tortilla chips, or anything good for dipping.
Black Bean Tamales
INGREDIENTS:
4 ounces dried corn husks
2 cups instant masa harina
1 teaspoon baking powder
3/4 teaspoon kosher salt
1/2 cup nonhydrogenated shortening
About 1 1/8 cups warm “no-chicken” or vegetable broth,
plus more as needed
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Tamales refrigerate and freeze well. Reheat by steaming
them for a few minutes or popping them in the microwave.
FROM CHOW.COM
Desserts
Strawberry Sorbet
INGREDIENTS:
2 cups Strawberries, frozen for at least 24 hours
¼ cup Sugar
1 ½ cups cold water/ice cubes
DIRECTIONS:
Make sure you remove the green leaves from the strawberries before doing this. Place all ingredients into a
high-powered blender. Pulse blend until smooth. My son
likes to drink it like this. Mix can be placed into pop sickle
molds, processed in an ice cream maker, or frozen directly
in a container.
Chocolate Cupcakes
INGREDIENTS:
CUPCAKE DRY INGREDIENTS:
1 ¾ cups rice flour
1 ¼ cups arrowroot flour
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1 tsp. Xanthum gum (Do not skip this ingredient;
otherwise, the cake will crumble.)
1 ½ cups sugar
1 tsp. Salt
2 tsp. Baking soda
½ cup cocoa powder
2 tsp. Gluten-free vanilla (You’ll need to read the labels
to make sure the one you use is gluten-free.)
2/3 cup oil
2 tablespoon vinegar
2 cups cold water
it blends thoroughly. Mix until just blended; over-blending
will cause the margarine to break down. Add some of the
dry ingredient mix and some of the soymilk mix to the margarine mix and mix some more with the mixer. Continue
adding some at a time and mixing. Stop to push down the
sides and scrape the bottom to be sure everything is mixing completely. Continue until finished. Pour immediately
into the cake pan, and bake for about 30 minutes. Test with
a cake tester to make sure it is done. Allow to cool slightly.
Use a knife to separate sides of cake from pan. Remove
cake. Allow to cool completely before icing.
PEANUT BUTTER ICING:
Makes 12 servings.
VEGAN PLEDGE
CUPCAKE WET INGREDIENTS:
½ c stick margarine
1 c creamy peanut butter
3 T soy milk
2 c powdered sugar
Chocolate Mousse Pie
INGREDIENTS:
PIE FILLING:
DIRECTIONS:
OPTIONAL:
use oil or margarine to coat the side of the cake dish if
you’re planning to pop the cake out for serving. Otherwise,
you can actually use the cake dish as the mixing bowl.
CUPCAKES:
Preheat oven to 350 degrees. Combine the dry ingredients thoroughly, sifting as necessary so there aren’t
any clumps. Add all of the wet ingredients. Don’t mix until
you’ve added all of them. Then, mix thoroughly. Pop cake
into the oven. Bake for about 30 minutes; cake tester
should come out clean after poking the cake.
PEANUT BUTTER ICING:
1 tub extra firm tofu 3/4 cup sugar 3/4 can coconut milk 1/2 bag chocolate chips 1 teaspoon vanilla extract
PIE CRUST:
1 Pie crust (use recipe below or a store-bought vegan
crust) 3 cups pastry flour, sifted if necessary
1 teaspoon salt
¾ cup vegan margarine
5 to 6 tablespoons cold water
DIRECTIONS:
PIE FILLING:
Whip the ingredients together.
Pre-bake pie crust and allow to cool before proceeding.
Blend all ingredients thoroughly in a high-powered blender. Process on high speed so that the mix warms (to temper the chocolate). Pour into pie crust. Allow pie to cool in
refrigerator for at least four hours, preferably overnight.
Makes 48 mini cupcakes
Vanilla Cake
INGREDIENTS:
1 c soy milk
1 t apple cider vinegar
¾ c brown rice flour
½ c tapioca flour
2 T arrowroot powder
¾ t xanthum gum
¾ t baking powder
½ t baking soda
¼ t salt
½ cup stick margarine, softened (maybe try shortening
or coconut oil)
¾ c sugar
2 t vanilla extract
Oil for pan
Alternatively, melt chocolate in a double boiler. Blend the
other ingredients in a food processor. While processor is
spinning, slowly add the melted chocolate. Pour and cool
as above.
PIE CRUST:
Preheat oven to 400 degrees.
DIRECTIONS:
Preheat oven to 350. Brush oil to coat a cake pan. Mix the
soy milk and vinegar in a small bowl or large cup, and set
aside while the vinegar curdles the soymilk.
Thoroughly combine the brown rice flour, tapioca flour, arrowroot, xanthum gum, baking powder, baking soda, and
salt in a large enough bowl.
In another bowl, mix the softened margarine with the
vanilla extract and the sugar for 1-2 minutes using a
mixer, stopping to push down the sides as necessary to
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In a medium bowl with fork, stir together flour and salt.
With two knives used scissor fashion, cut in margarine until
mixture resembles coarse crumbs. Sprinkle in cold water,
a tablespoon at a time, mixing lightly with a fork after each
addition until pastry just holds together. With hands, shape
pastry into ball. Chill for 30 minutes in the refrigerator.
Press crust into pie plate until entire plate is crusted.
Bake in preheated oven for 20-30 minutes until done.
The sweetness of this no-bake pie is NOT overwhelming.
Thus, the flavors of the chocolate and coconut come
through nicely.
Strawberry Shortcackes
INGREDIENTS:
1 1/3 brown rice flour,
c arrowroot powder,
2/3 c rest tapioca, + 1 t xanthum gum)
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1 Tbs. baking powder
1/2 tsp. salt
4 Tbs. cold vegan margarine, cut into small pieces
2 Tbs. sugar
3/4 cup cold soy milk or soy cream
1 pint strawberries (or more, if desired)
1 Tbs. sugar
Soyato or other vegan whipping cream (I made an icing
w shortening, arrowroot powder, a little margarine and
lots of maple syrup)
Thin Mint Cookies
INGREDIENTS:
2 cups sugar
1-1/2 cups vegan margarine
3 teaspoons egg replacer powder plus 4 tablespoons
water
2 teaspoons vanilla
3 teaspoons baking powder
4 tablespoons coconut milk, divided
1-1/2 cups rice flour
1 cup tapioca flour
1 cup garbanzo bean flour
1 teaspoon xanthum gum
3/4 cup cocoa powder
1-1/2 teaspoons peppermint extract
1-1/2 cups powdered sugar
Optional: 6 small or 2 large candy canes or 20 round
peppermint candies
VEGAN PLEDGE
DIRECTIONS:
To make the shortcake put 2 cups of flour in a large bowl.
Add the baking powder, sugar and the salt and mix. Cut
the vegan margarine in small pieces into the flour mixture.
Pinch or cut the butter well into the flour mixture. (Pinching by hand goes quicker.) When the mixture has become
as small pebbles of sand, it is ready to add the soy milk.
Stir in soy milk with a fork or large spoon.
Pre-heat the oven to 400 (F).
Place the dough on a lightly floured workspace and gently kneed to a soft consistency. A bit more flour may be
needed if it is too wet. Roll or pat the dough to a 3/4-1
inch thickness. Using a circular form, cut out 8-10 nice
sized biscuits. Place on a baking sheet lined with baking
parchment. Bake in the oven for 15-20 minutes or until
lightly golden brown.
Meanwhile, clean the strawberries and save 6 or so nice
strawberries as garnish. Chop the rest of the strawberries and add the tablespoon of sugar. Allow the sugar to
draw the juices from the strawberries while the biscuits
are baking. When the biscuits are ready, remove from the
oven and allow to cool.
To serve the short cakes, slice each biscuit in half and
place on an individual plate. Place a generous amount of
the strawberry sauce on the bottom piece of shortcake.
Place the top part on the strawberries, and top with Soyatoo or other vegan whipping ream or vegan ice “cream”.
Garnish with sliced berries.
Peanut Butter Rice Crispy Treats
INGREDIENTS:
1/2 cup of creamy/smooth peanut butter
1/2 cup of brown rice syrup or maple syrup
4 cups of brown rice crispy cereal (gluten-free available)
1 teaspoon vanilla extract
DIRECTIONS:
Place peanut butter, syrup, and extract in a saucepan,
and heat ingredients on low heat while stirring frequently.
After a few minutes, mixture should be pourable. and homogeneous.
Meanwhile, spread the brown rice crispies in a baking
dish. When mix is finished heating, pour over the crispies.
Gently stir rice crispies to coat them evenly. Cool. Cut into
squares to serve. Keep covered tightly to prevent from
going stale.
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DIRECTIONS:
In a large bowl, mix together sugar and margarine; a
potato masher is especially helpful for combining items
with the margarine. In a small bowl, mix commercial egg
replacer and water. Combine egg replacer mixture with
sugar mixture, and add vanilla, baking powder, and 1
tablespoon coconut milk. Mix well.
In a large bowl, combine wet ingredients with flour and
cocoa powder. Form dough into small balls (about the size
of munchin donut holes) and refrigerate for 3 an hour.
Flatten the balls into round cookie shapes.
Preheat oven to 350 degrees. Bake cookies in oven 9
to 12 minutes. Transfer from pan to a cooling rack until
completely cooled.
For the icing, in a medium bowl, whisk together peppermint extract, powdered sugar, and 3 tablespoons coconut
milk. In a food processor or blender, crush candy into
small pieces. Using a pastry brush, paint icing onto cooled
cookies. Sprinkle crushed candy on top of icing.
Mint Chocolate Chip Ice “Cream”
INGREDIENTS:
1 1/2 cups of cashew pieces
1 1/2 cups of water
1 cup sugar
2 teaspoons peppermint extract
1 ½ teaspoons vanilla extract
1/8 teaspoon almond extract
½ cup small chocolate chips or equivalent of a chocolate
bar, chopped and frozen
DIRECTIONS:
In a blender, grind cashews into a powder. Add rest of
ingredients to the blender except the chocolate. Blend
until completely smooth – at least one minute. Chill for
an hour or more.
Freeze in an ice cream maker according to the manufacturer’s instructions. Add the chocolate to the frozen mix.
Serve promptly or freeze until solid.
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