Pecan Pie-vegetarian(no eggs)
1 Crust for a 8 inch Pie shell
½ Cup Butter
½ Cup Flour
1 Vanilla Bean (ground fine) or 1½ tea. Powdered Vanilla
½ Cup Hot Water
½ Cup Maple Syrup
1-1/3 cups sugar
1 - 5oz. can evaporated milk
1-½ to 1-¾ Cups coarsely chopped Pecan halves
1/8 tea. Salt
Roll out the pie crust and gently cover the inside of a 8 inch, deep dish
pie shell. Where the dough overlaps the edge of the pan pinch it a bit to
raise the edge above the pan. To get a fluted edging pinch it again, this
time forcing the dough a bit outward, rather than upward. Making an edge
like this will prevent the pie from overflowing during cooking and will
make the pie more attractive.
In a double boiler melt the butter and mix the flour thoroughly with it.
This will prevent the flour from lumping. Add the vanilla and follow with
the salt, maple syrup, hot water and sugar. When the batter is smooth, mix
in the evaporated milk and pecans. Immediately pour this into the pie
shell.
Bake in a 350°F oven for 50 - 60 minutes, or until a knife inserted 1 inch
from the edge comes out clean.
Michele's Vegan Oatmeal Chocolate-Chip Cookies
1 cup soy margarine, softened
1 1/2 cups tightly packed brown sugar
1 cup table sugar
1 ripe, mashed banana (if the banana peel isn't, like, spotted
black, cover the mashed banana with the juice of half a lemon for
about 15 minutes before incorporating it into the mix)
3, 4, or 5 teaspoons vanilla (be generous)
2 tablespoons water
1 3/4 cups all-purpose or whole-wheat flour
1 teaspoon baking powder stirred into the flour for guaranteed dispersion
2 1/2 cups rolled oats (quick oats work well)
2 1/2 cups vegan chocolate chips
Beat together the margarine and sugars. Electric mixers are unnecessary.
Add the well-mashed banana and mix well, then add the vanilla, then the
water. The water will try to separate; keep mixing with a figure-eight
motion and add the dry ingredients, in the order above, bit by bit (say, by
half-cup increments).
The final batter should be almost too dry to hold the chocolate chips;
if it isn't, I've misrepresented the amount of flour or oats you need
and you should add more or less, according to the problem. Dry batter
is good, since any chips that fall off the batter can go directly into
your mouth, and no one will miss them.
Bake them for 9-10 minutes in a pre-heated, 375-degree F oven on an
ungreased cookie sheet. Cook them longer if you prefer a hard cookie,
but be aware that bananas only approximate the action of an egg in the
mix, and you can get cookies as hard as the cookie sheet if you aren't
careful.
Let them congeal on the sheet for a moment after removing them from
the oven, then cool on a plate or a wire rack. Store in an air-tight
container. They taste even better after they sit overnight or in the
fridge.
SAVORY CHICKPEAS IN TANGY TOMATO GLAZE
1 can drained garbanzo (chickpeas)
3 T. vegetable oil
1 1/2 tsp. minced fresh ginger
1 1/2 tsp. minced hot chili pepper
1 1/2 tsp. cumin seeds
1/2 tsp. mustard seed
1 tsp. hot curry powder
1 can diced tomatoes
2 tsp. lemon juice
1 tsp. garam masala*
1/4 c. minced fresh parsley
1 1/2 tsp. salt
lemon or lime wedges for garnish, optional
1. Heat oil in saucepan over med.-high heat. Stir in items 3-6. Fry until
cumin seeds turn brown.
2. Add items 7-10 and half the parsley.
3. Cook over med. heat until mixture is thickened.
4. Add chickpeas. Reduce heat to low; cover; simmer about 10 min., stirring
occasionally.
5. Remove from heat; add salt and remaining parsley.
Garnish each portion with a twist of lemon or lime.
Serve with warm pita bread or other interesting (Indian) bread if available
(such as naan).
1/2 tsp. dried red pepper (or 2 fresh hot peppers)
1/2 tsp. salt
Freshly ground black pepper
3 c. cooked couscous in veg.broth
1/4 c. chopped fresh parsley
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1. Heat the oil in a large pot. Saute veggies, onion and garlic about 5
min.
2. Stir in spices and chick peas. Gently stir in cooked couscous.
3. Cook until hot, about 8 min.
4. Serve hot or at room temperature with warm pita bread.
5. Garnish with parsley.
BEANS & GREENS
2 can black eye peas
2 T. veg. oil
2 c. chopped onion
3 cloves crushed garlic
3/4 tsp. salt
2 tsp. dill weed
1 tsp. thyme
1 tsp. allspice
1/4 tsp. pepper
4 T. dark mustard
4 T. dark molasses
24 oz tomato juice
3/4 c. rum
2 tsp. soy sauce
1 c. water
2 T. vinegar or lemon juice
1-2 carrots, diced
1-2 stalks celery, diced
1 sweet pepper, diced
1 bunch collard greens, coarsely chopped
1 T. grated ginger
1. Heat the oil, add onions and garlic and saute until onions are soft.
2. Add all remaining ingredients except beans, greens and veggies. Simmer,
covered, about 45 min.
3. Preheat oven to 300 degrees. Combine beans, sauce and raw chopped
veggies
and greens in a large casserole. Bake, covered, about 1 1/2-2 hours.
SWEET & SOUR LENTILS
1/2 lb. dried lentils
1/2 c. veg. stock
1/3 c. apple cider
1/4 c. apple cider vinegar
1 1/2 Tbl. sugar
1 T. molasses
1/8 tsp. ground cloves
2 bay leaves
1 T. chopped scallions
dash (or more) cayenne
chopped fresh ginger, to taste
1/2 tsp. salt
1. Cook lentils in 3 c. vegie broth.
2. Combine items 2-11 in pan and bring to boil for 2 min.
3. Combine with lentils and their cooking liquid.
4. Add salt; cook until hot and bubbling.
5. Serve with rice.
GARAM MASALA
This makes about 2/3 cup. store excess in freezer to keep fresh. Use it as
a flavor garnish for any dal.
1/4 cup cumin seeds
1/4 cup coriander seeds
1 tbs cardamon seeds
1 tbs cinnamon
1 tbs black peppercorns
1/2 tbs cloves.
1. Preheat skillet over med.
2. Add all items.
3. Cook until seeds darken a few shades (about 10 min).
4. Cool. grind into a powder
MOROCCAN SWEET POTATO STEW
1 1/2 cups chopped onion
2 cloves minced garlic
1 tsp. tumeric
3/4 tsp. cinnamon
1/2 tsp curry powder
1/2 tsp cumin
1/4 tsp nutmeg
1/4 tsp red pepper flakes
1/2 tsp salt
1/2 tsp pepper
2-3 sweet potatoes- peeled and cubed
1 med red bell pepper chopped coarsely
1 small eggplant cubed
1/2 cup vegie broth
1 can garbanzo beans, drained
1 can sliced or diced tomatoes, undrained
1/2 cup raisins
chopped cilantro as garnish
1. combine onions and garlic a little water if needed and cook covered
until tender (about 10 mins)
2. stir in next 8 items and cook for 3 minutes.
3. stir in next 4, bring to boil, reduce to simmer, cover, 5 mins.
4. add next 3 simmer covered, until sweet potatoes are tender (about 35
mins).
5. Sprinkle cilantro garnish and serve.
viola!
THAI EGGPLANT IN CHILE MARINADE
12 small Japanese eggplants
1/2 tsp salt
2 green onions, minced
2 cloves garlic, minced
1 tsp cilantro, minced
1 tsp sesame oil
3 tbl peanut butter
2 tbl rice vinegar
5 tbl water
1/2 tsp ground dried red chilies
2 tbl miso
1. pre-heat oven to 350. Slice eggplants in half length-wise and sprinkle
with salt. Place upside down on paper towles on a tray and let stand for 20
mins to release excess moisture. Rinse salt from eggplants and pat dry.
Place eggplants, cut side down, on a baking sheet and bake for 25 mins. Set
aside.
2. Combine the remaining ingredients in medium bowl. Stir to mix thoroughly.
3. Slice baked eggplants into 1/2 inch thick strips and toss with chile
mixture.
4. Serve warm or at room temp.
*if you like it hot... double chilies!!!
Spicy Nacho Cheese Dip
1 1/2 cups nutritional yeast (yellow yeast flakes - bins at health food
stores)
2/3 cup whole wheat or unbleached white flour
2 1/3 cups water
1/2 cup soy or diet margarine
1 teaspoon garlic powder
1 tablespoon mustard
1/3 cup hot cherry peppers, diced
Mix yeast, flour, and water together in a pot. Cook over medium heat,
stirring occasionally, until mixture boils.
Add diet margarine. Allow to boil
for one minute, then remove from heat.
Add garlic powder, mustard, and hot
cherry peppers. Mix well.
Serve hot or chilled with crackers, chips, or
vegetables. (Looks and tastes like melted cheese.)
100% animal free-Vegan
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