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cookandbake's journal
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veggie cooking/baking  i apologize that it's been such a long time since i last wrote in here. i have been quite lazy with cooking since i recently became a new mother, but i am trying to start up again. i made this tonight and it was quite yummy. sunflower pesto pasta (from the frugal vegan cooking zine) ingredients: pesto- -1 c. basil leaves (packed) -1/2 c. raw sunflower seeds -1/4 c. olive oil -2 tbsp. lemon juice -1/2 tsp. salt -1/2 tsp. pepper -1 tbsp. balsalmic vinegar -12 oz. whole wheat or other pasta (i used organic rice pasta) -1 1/2 c. steamed broccoli (optional) -nutritional yeast place all pesto ingredients together in a food processor or blender and blend until just smooth. cook noodles according to package directions. when ready, add 1/2 c. pesto and the broccoli to the pasta and stir well. sprinkle with nutritional yeast and serve. serves 4. pasta with broccoli and garlic ingredients: -1 head of broccoli, chopped up -1/3 cup olive oil -2 tsp. minced garlic -1 tsp. vegetarian chicken bouillon -1 tbsp. water -any curly pasta -salt and pepper, to taste -crushed red pepper, to taste boil pasta until done. drain and set aside. steam broccoli and set aside. in a small frying pan, saute oil, garlic, bouillon and water until bubbly. combine equal amounts of pasta and broccoli in a large bowl. stir sauce on top of broccoli and pasta and toss until well covered. top with salt & pepper and crushed red pepper. i am eating this right now and it's one of the best vegan things i have had... it tastes just like old home-cookin' pot pie. Vegan Chicken Pot Pie: i don't remember where i got this, but it's in my cookbook. Ingredients: 4 Tbsp. vegetable bouillon or faux chicken broth powder 2 1/2 cups hot water 1/2 cup nutritional yeast flakes 1/2 cup flour 1/2 cup oil 1 tsp. garlic salt 1/2 tsp. pepper 1 15.5-oz. can white potatoes, drained and cut into small pieces 1 1/2 cups frozen or canned/drained mixed corn kernels, peas, and diced carrots 1/2 lb. faux chicken, cut into tiny cubes (i used trader joe's breaded chicken nuggets) 1 box puff pastry sheets Preheat the oven to 400. Mix the vegetable bouillon or faux chicken broth powder with the hot water to make a stock. Set aside. Combine the nutritional yeast and flour in a large pot and stir constantly over low heat until lightly toasted. Add the oil, stirring to make a roux. Slowly whisk in the stock, garlic salt, and pepper. Add the vegetables and faux chicken. Cook for 5 to 10 minutes or until heated through. Roll out one sheet of puff pastry and place it in a 9-inch pie dish, trimming to fit. Place the pastry in the oven for 5 to 10 minutes or until it starts to puff. Remove the pastry from the oven, pour the filling into it, and place the other sheet of puff pastry on top, cutting and crimping the edges and making several 1-inch slices on top to allow the steam to escape. Continue baking for approximately 20 minutes or until the pastry is golden & puffed. so, the first recipe here isn't vegan.... i'm thinking that you could use a mixture of soy milk & hip whip in place of the heavy whipping cream. anyways, i made these last night and they are delicious. i am following it with a recipe for a vegan version of truffles: chocolate peanut butter truffles: from a passion for desserts cookbook ingredients: -1/2 c. heavy whipping cream -10 oz. bittersweet chocolate (i just used vegan endangered species bars from wild oats), finely chopped -1/4 c. smooth peanut butter -1/2 c. unsalted peanuts, ground warm the cream in a small saucepan over med-high heat, stirring frequently until hot and bubbling around the edges. put the chocolate in a medium bowl and pour the hot cream over it. let sit for 30 seconds, then whisk until smooth. whisk in the peanut butter. spread the chocolate in a pie pan or 9" pan and refrigerate until hard, at least 1 hour to overnight. place the ground peanuts on a pie dish or plate. line a baking sheet with parchment or wax paper. using a measuring teaspoon or melon baller, scoop out 30 or so heaping teaspoonfuls of the truffle mixture. place them in a single layer on the sheet. when all the scoops have been made, lightly roll/press them between the palms of your hands to give them a nice round shape. if at any point the chocolate gets too warm (which it did) put back in the fridge for about 30 minutes until it firms up. roll the truffles in the ground peanuts. you may need to press the peanuts in the truffles to get them to stick. put back on baking sheet, cover, and refrigerate. before serving, let them sit at room temperature to soften slightly, 15 to 30 minutes. 'good for you' vegan berry truffles: from recipezaar.com ingredients: -2 c. walnuts, raw if possible -1 c. dates, less if you add sweeteners -1 c. frozen raspberries or frozen blueberries -1/4 c. cocoa powder -crushed walnuts or coconut, to roll truffles in blend all, except crushed walnuts or coconut, in a food processor, scraping sides occasionally till the mixture is smooth. shape into small balls and roll in walnuts or coconut. store in refrigerator. i didn't really cook anything today, other than some breakfast potatoes, but here is a recipe i made when my mom came over for lunch a couple of weeks ago: green bean, avocado & cashew sald: from vegetarian fast food cookbook ingredients: -6 oz. thin fresh green beans -1 medium avocado -juice of 1/2 lemon -1 tbsp. olive oil -1/2 c. roasted cashews -salt and freshly ground pepper bring 1/2 inch of water to a bowl in a large pan for the green beans. trim the beans then add them to the boiling water, cover and cook 2-4 minutes or until just tender. drain, rinse with cold water, and put them in a medium sized bowl. halve the avocado, remove the pit and skin, then cut into long, thin slices. put the slices into the bowl with the beans and add lemon juice, olive oil, cashews and salt & pepper to taste. go easy on the salt if the cashews are already salted. serve the salad at once. serves 2-3 mushroom gravy - from vegan delights cookbook (i changed the recipe a lot though- it had no liquids!) ingredients: -1 c. mushrooms, sliced thin -1 tbsp. oil (i used olive) -1/3 c. whole wheat or spelt flour -2 tbsp. braggs or soy sauce -1 tbsp. dark miso (optional) -2 tsp. veg or fake chicken broth powder or 1-2 vegetable boullion cubes -a little sea salt (optional) -1+ c. water -1+ c. soy milk -a little nutritional yeast saute the mushrooms in the oil. add the flour & stir constantly over medium heat for 1-2 minutes to brown the flour. add the remaining ingredients & stir with a wire whisk until the sauce is well-mixed and there are no lumps. simmer for a bit on low heat until consistancy is thick and creamy. this recipe is very good on mashed potatoes. shake'n'fry - from the garden of vegan ingredients: -1/2 c. cornflake-like cereal -1/4 c. flour -1 tsp. salt -1/4 tsp. paprika -1/4 tsp. dry sweetener (i used unbleached sugar) -1/4 tsp. garlic powder -1/4 tsp. onion powder -1/2 lb. firm tofu sliced orcubed -1 tbsp. olive oil (although i added more as i went along) in a blender or food processor, combine all ingredients except the tofu & olive oil. pour into a medium-sized bag (no holes!) and add tofu- shake until well-coated with mixture. in a medium-sized saucepan on med-high heat, saute the tofu mixture in oil until browned. makes 1-2 servings. tonight we ate this with honey mustard dipping sauce, which i made just by mixing 1/4 cup of honey with 1/4 cup of dijon mustard. it was delicious. |
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