Curried Chickpea Balls

 
1 ½ cups cooked chickpeas, drained
1 small yellow onion, chopped
¼ cup chopped peanuts
½ teaspoon minced fresh ginger
1 tsp minced fresh cilantro
2 tsp curry powder
¼ tsp cayenne
Salt
3 Tbsp oil
2 garlic cloves, minced
1 tsp ground cinnamon
½ tsp ground cardamom
¼ tsp turmeric
½ tsp ground coriander
1 (14.5-ounce) can crushed tomatoes
1 cup vegan yogurt
1 tsp chopped fresh parsley

Cook the chickpeas, place them in a bowl and blot dry. Use a potato ricer to mash the chickpeas. Add about half of the chopped onion, the peanuts, ginger, cilantro, 1 tsp of the curry powder, ⅛ tsp of the cayenne, and salt to taste. Mix well, then shape into 1-inch balls. Heat 2 tbsp of the oil in a large skillet and brown the balls on all sides. Remove from the skillet with a slotted spoon and drain on paper towels.

Heat the remaining 1 tbsp oil in the same skillet. Add the remaining onion and brown lightly. Add the garlic, cinnamon, cardamom, turmeric, coriander, the remaining 1 tsp curry powder, the remaining ⅛ tsp cayenne, and salt to taste. Cook, stirring for 2 minutes, then stir in the tomatoes and simmer for 5 minutes, to blend the flavors. Remove the pan from the heat and whisk in the yogurt. Carefully add the chickpea balls to the sauce, and warm over low heat without boiling. Serve garnished with parsley.

Serves 4



From Robin Robertson, Vegan Fire & Spice

Spaghetti Squash with Lentils and Sage

1 spaghetti squash (about 3 pounds)
1¼ cups uncooked brown lentils or French lentils
5 tablespoons extra-virgin olive oil or butter
4 garlic cloves, minced
Salt and freshly cracked black pepper
2 tablespoons lemon juice (about ½ lemon)
4 ounces feta, cut into small pieces ( my favorite is goat's milk feta) (optional)
2-4 tablespoons chopped sage leaves

Preheat the oven to 325 degrees F.

Bake the squash whole on a baking sheet for 1½ hours.

Meanwhile, bring a medium saucepan with plenty of salted water to a boil. Add lentils and cook until al dente, about 20 minutes. Rinse the lentils with cold water and drain them well.

Remove the softened squash from the oven and let it cool a bit. Then cut the squash in half and scoop out the seeds.Use a fork to pull the strands of squash out of the shell and into a bowl. You can use a spoon to get the last bit out. Set aside.

Heat 2 tablespoons of the olive in a large skillet over medium heat. Add the remaining garlic and the lentils, frying them without stirring for about 3 minutes. Season generously with salt and pepper, stir and toss, and fry for a few more minutes until they become a bit crispy. Transfer to a plate.

Add the remaining 3 tablespoons olive oil and squash to the pan, and reheat, stirring, for 2 to 3 minutes. Add the feta, sage, and salt and freshly cracked pepper to taste. Stir in lemon juice. Spoon into and baking pan, top with the lentils and bake for about 10 to 20 minutes.

 Makes 3 servings

From Wild Flavors, Didi Emmons

Mung Beans in Coconut Milk

1 ½ cups dried mung beans
1-1½ cups finely chopped onions
½ teaspoon salt
2 tablespoons finely minced peeled fresh ginger root
1-2 tiny fresh or dried chiles, minced or ¼ tsp chili flakes
5-6 garlic cloves, minced
14-ounce can coconut milk (2 cups)
1 tablespoon soy sauce
3 cups finely chopped fresh greens (beet tops, chard, mustard greens, spinach, or any other strong-tasting green)

Soak the beans in plenty of water for several hours, drain, then cook them in fresh water until soft, about 1 hour. Drain.

When the mung beans are almost done, sauté the onions in the oil with the salt. When the onions are translucent, add ginger, chiles, and garlic and simmer on low heat several minutes. Add the coconut milk and simmer for 5 minutes.

Add the soy sauce and the greens and stir until just wilt. Remove the pot from the heat at once. Taste for saltiness and add more soy sauce, if needed.

Serves 6


From:

Zucchini Frittata

1½ lb (750 g) small zucchini (courgettes), trimmed and cut crosswise into very thin slices
Salt
10 eggs
¼ cup (1 oz/30 g) grated parmesan cheese
Freshly ground pepper
2 tablespoons unsalted butter
2 tablespoons olive oil
Tomato sauce

Evenly spread one-third of the zucchini slices in a colander set over a bowl. Sprinkle with salt. Spread half of the remaining slices over the first layer of zucchini, salt them, then spread and salt the remainder. Set aside to drain for 30 minutes. Then, pick up the zucchini in small handfuls and squeeze out the juices. Set aside.

Preheat the oven to 350°F (180°C).

In a bowl, using a fork beat the eggs until lightly frothy. Add the zucchini and half of the Parmesan and stir gently to combine; season to taste with pepper.

In a 10-inch (25-cm) ovenproof, nonstick frying pan over medium heat, melt the butter with the olive oil. Add the egg mixture, spread it evenly. Sprinkle with the remaining Parmesan. Place in the oven and bake until set but slightly moist, about 20 minutes.

Serve the frittata directly from the pan, or loosen the edges with a knife tip and slide it out or invert onto a warmed platter. Cut into wedges and top with the tomato sauce. Best served at once.

Serves 4-6

From:

Butternut squash and pumpkin seed rice paper rolls

Rolls:
1 pound butternut squash, peeled, seeded, and cut into ¼-inch cubes
2-3 tsp olive oil
12 (8-inch) round rice paper wrappers
4 ounces vermicelli rice noodles or rice sticks
1 cup (or more) fresh cilantro, torn in bite-size pieces (Thai basil makes a nice variation)
⅓ cup roasted, salted pumpkin seeds, chopped coarsely

Dipping sauce, mix together:
2 Tbsp soy sauce
3 Tbsp rice vinegar
1 Tbsp Asian hot chile oil (or more)
2 tsp toasted sesame oil
2 Tbsp sugar

Preheat oven to 400°F. Place the butternut cubes on a baking sheet and rub them all over with the oil; drizzle on another tsp if you need to. Arrange  the cubes in a single layer and roast for 15 min. Remove from oven, toss, and cook for 10 more minutes until tender and slightly caramelized. Set aside to cool.
 
While the squash is cooking, prepare noodles. Boil a large pot of water, turn off the heat, add noodles, and cook for 10 minutes stirring occasionally. Drain in colander and run cold water over them. Set aside.
 
To assemble, fill a large plate or bowl with very warm water. Place two rice paper wrappers in the water at a time, completely submerged and let sit for about a minute, until they have softened.
 
Handle each wrapper gently as you place it on your work surface. Place about 1/4 cup of rice noodles in the lower third of the wrapper, leaving about 1½ inches of margin from the far edges on either side (you’ll be folding those in). Place a layer of butternut squash above the noodles. Sprinkle with the cilantro and pumpkin seeds. If  some of the seeds get stuck to your fingers, just dip them in the water. To roll, snugly fold the left and right sides of the wrapper over the filling. Lift the bottom of the wrapper over the filling and tuck it underneath the filling, then roll firmly but gently. Place the rolls seam side down on a plate and cut in half when ready to serve.

Makes 12 rolls

From:

Tofu Spaghetti Sauce

2 medium garlic cloves
2 x 500 gram tofu cakes (frozen then thawed)
2 x 28 oz. cans tomatoes
6 1/2 oz. can tomato paste
1 teaspoon sea salt
1/8 teaspoon cloves
1/8 teaspoon tarragon (or more)
2 tablespoons Italian seasoning
(oregano, basil, parsley, bay leaf)

Only tofu that has been frozen will give the right consistency. Press or mince garlic. Mince tofu only until texture of cooked hamburger (too much mincing creams it). Puree tomatoes and add to paste and seasonings. Place all ingredients in a large saucepan. Bring gently to a boil and allow to simmer for at least an hour. This recipe freezes well.

Pâte brisée

1 tasse de farine tamisée
1/3 tasse de beurre

3 c. à table de yogourt
1 œuf

Ajouter le beurre à la farine en petits morceaux et mélanger jusqu’à texture granuleuse. Battre le yogourt avec l’œuf et ajouter au mélange de farine. Abaisser la pâte sur une surface très enfarinée et avant de rouler, saupoudrer de farine le dessus de la pâte.

Recette originale de José-Anne Bernier

Tofu, Leeks & Mushroom Sate

3/4 pound plain tofu
3 leeks, trimmed
12 shiitake or button mushrooms
2 tablespoons soy sauce
1 garlic clove, crushed
1/2 teaspoon grated ginger root
1 small red chile, chopped
Grated peel and juice of 1 lime
3 tablespoons mirin
2 teaspoons honey
1/4 cup peanut butter
1 ounce creamed coconut

Cut tofu into 12 cubes and leeks into 12 thick slices. Place in shallow dish with mushrooms. Mix together soy sauce, garlic, ginger, chile, lime peel and juice, mirin, honey and 3 tablespoons water. Pour over tofu mixture. Cover and refrigerate several hours, stirring from time to time.

Onto 4 long or 8 short bamboo skewers, thread the tofu, leeks and mushrooms. In a small pan, put the marinade with the peanut butter and coconut. Heat gently until melted, then stir until thickened. Brush sauce generously over skewers. Place in a baking pan and broil 10 to 12 minutes, turning and brushing with pan juices, until golden and lightly charred. Serve with leftover sauce as a dip.

Makes 2-4 servings.

Adapted from:

Croquettes de flocons d’avoine

2 tasses de flocons d’avoine
1¼ tasse de lait
 ————————————
1 oignon râpé
½ tasse de graines de tournesol moulues
1 ou 2 gousses d’ail pressées
Persil haché
1 c. à thé de sel
¼ c. à thé de thym
Poivre et paprika au goût
————————————
2 oeufs battus
————————————
1 c. à table d’huile

Faire tremper les flocons d’avoine dans le lait. Ajouter l’oignon, les
graines de tournesol, l’ail, le persil et les assaisonnements.

Laisser reposer 30 minutes puis ajouter les oeufs. Bien mélanger.
Verser à la cuillère dans la poêle huilée et faire frire des deux
côtés jusqu’à ce que le tout soit bien cuit à l’intérieur.

Délicieux, accompagné de légumes verts cuits!
 

Shepherd’s Pie

Tofu Layer
1 cake (12-ounce) tofu, frozen, thawed, and shredded
———————————————
1 large onion, chopped
2 tablespoons vegetable oil
¼ teaspoon thyme
½ teaspoon ground coriander seeds
Pinch of freshly ground black pepper
½ cup walnuts, toasted and chopped
Juice of ½ lemon (about 1 tablespoon)
1-2 tablespoons tamari soy sauce to taste

Potato layer
4 large potatoes, peeled and cubed
3 tablespoons butter or margarine
½ cup milk
Salt to taste

Mushroom Gravy
2 tablespoons vegetable oil
½ pound mushrooms, sliced
3 tablespoons tamari soy sauce
Pinch of freshly ground black pepper
1½ cups hot potato water
2 tablespoons cornstarch dissolved in ½ cup water

For the tofu layer, sauté the chopped onions in the oil with the thyme, coriander, and black pepper until the onions are translucent. Stir in the chopped walnuts and shredded tofu. When heated through, stir in lemon juice and soy sauce. Remove from the heat.

To make the mashed potatoes, place the cubed potatoes in a saucepan and cover with lightly salted water. Bring to a boil, and then simmer until the potatoes are soft. Drain, saving the hot potato water to use in the gravy. Mash the potatoes with the butter and milk. Salt to taste.

For the gravy, heat the oil in a skillet. Stir in the mushrooms, soy sauce, and black pepper. Sauté, stirring occasionally, until the mushrooms are tender. Add 1½ cups of the potato water and bring to a boil. Slowly stir in the cornstarch mixture and cook at a low boil, continuing to stir, until the gravy is clear and thick.

Oil a 9-inch square casserole dish or use a 10-inch round cast-iron skillet. Layer the tofu mixture, then the mushroom gravy, and then the mashed potatoes. Dot the top with butter or margarine. Bake at 400° for 15 to 20 minutes until the top becomes golden.

Serves 4


From:

Pissaladière

Crust
1 package dry yeast (about 1 tablespoon) (or 1 ounce fresh)
1 cup warm water
1 teaspoon salt
2 tablespoons olive oil
2 cups unbleached white flour (up to 1 cup whole wheat flour may be substituted)
Additional 1-1½ cups unbleached white flour
Additional 2 tablespoons olive oil

Topping
3 large Spanish onions, thinly sliced
3 tablespoons olive oil
1 teaspoon freshly ground black pepper
1 teaspoon dried thyme
——————————————–
2 cups packed grated mozzarella
1 cup freshly grated Parmesan cheese
16 Niçoise or Greek olives, halved

For the crust, mix the yeast and water in a large bowl and set aside for about 5 minutes until dissolved. Mix in the salt and olive oil. Stir in 2 cups of flour and beat well. Gradually add enough of the additional 1½ cups of flour to form a soft dough. When the dough pulls away from the sides of the bowls, turn it onto a lightly floured board. Knead it for about 10 minutes, until smooth and elastic.

Wash out the bowl and oil it with 1 tablespoon of olive oil. Place the dough in the bowl, turn it over to coat with oil, and cover the bowl with a damp cloth. Let the dough rise in a warm place until doubled in bulk, about 1½ hours or overnight in the refrigerator.

Just before you’re ready to use the dough, preheat the oven to 400°.

Now make the topping by sautéing the sliced onions in the olive oil until translucent and beginning to brown, about 15 minutes. Add the black pepper and thyme. Sauté for 5 more minutes.

Punch down the dough and knead it briefly in a bowl. Oil a pizza pan or baking sheet with the remaining tablespoon olive oil. Press and stretch the dough to cover the pan and form a ridge around the edge.

Sprinkle the grated cheeses over the dough. Top with the sautéed onions and the olives. Bake for 30 to 40 minutes, until the crust in the center is firm and springy. Serve immediately with a green salad and Roasted or Grilled Vegetables or with a soup.

From:

Marinate Tofu

4 tablespoons soya sauce
8 tablespoons water
1 tablespoon black strap molasses
1 tablespoon nutritional yeast

1 block (16 oz—454 g) firm tofu cut in cubes (or in slices)

2 teaspoons thyme
1 teaspoon sage (or to taste)
1—2 cloves fresh garlic
1 tablespoon of olive oil
Fresh parsley

Bring to a boil the first ingredients, add tofu and cook until liquid
is absorbed (be careful not to burn).

Remove from heat, then add  the other ingredients. Let sit a few
minutes for the flavour to develop.

Serve over grains, vegetables, salads...

Spicy Tempeh Nori Rolls

For the sushi rice:

1 cup sushi rice
2 tablespoons rice vinegar(do not use regular white vinegar)
1 teaspoon sugar

Spicy tempeh filling:

½ (4 ounce) package tempeh
2 tablespoons prepared vegan mayonnaise or Silken Mayo Dressing
½-1 teaspoon hot chili-sesame oil
4 sheets nori seaweed
1 scallion, sliced into ¼ inch-wide strips
1 tablespoon toasted or black sesame if used inside roll, or ¼ cup if used as a coating for inside-out rolls

In a heavy-bottomed, 2-quart pot or saucepan with a cover, combine the rice plus 1½ cups cold water. Turn the heat to high, bring the water to a boil, and stir the rice just once. Lower the heat to low, cover the pot, and steam the rice 20 to 22 minutes, until it is tender and the excess liquid has been absorbed. Or prepare the rice according to the package instructions. Cook until the rice is tender but slightly firm, and remove from the heat.

Empty the hot rice into a large glass or plastic bowl. Sprinkle with the rice vinegar and sugar, folding in the rice gently with a large spoon or rice paddle to mix thoroughly. The rice should be moist and have a very mild vinegar flavor. Cover with plastic wrap, and let cool for 10 to 15 minutes. When the rice is slightly warmer than room temperature (but not completely cold)
its ready to work with.

While the rice is cooling, prepare the filling by steaming the tempeh. Allow the tempeh to cool for 10 minutes, chop into small cubes, and place in a medium-size bowl. Add the mayonnaise and chile-sesame oil and mash until chunky; taste and add more chile-sesame oil if desired.

Fill a shallow cup with about ½ cup of water and a tablespoon of rice vinegar, and keep near your sushi workstation. Follow these steps to the perfect nori roll:

1. Place the nori sheet on the bamboo mat. With wet hands, take a snowball-shaped handful of rice, about a cup's worth. Gently pat onto the bottom two-thirds or so of your nori sheet. The layer of rice should be a ¼ inch thick at the most and least.

2. Place a small amount of the filling across the center of your rice. Lay or spread them horizontally to each side of the nori to create a straight line of filling-the less filling, the easier the sushi will be to roll. Aim for about 1½ tablespoons of Spicy tempeh, three strips of avocado, and some scallion strips. You'll figure out.

3.Using the mat, gently roll up that sushi starting from the rice-topped end; try to keep your grip relatively tight, for a firm roll. When you've reached the seaweed-only end, pat gently with a little bit of vinegar water to seal the roll.

4. Slice your roll into 1-inch pieces with a sharp, serrated knife. That's it! Make a hundred of'em.

Variation

Pear and Tempeh Roll: Substitute ½ recipe (about 1½ cups) of Creamy Asian Pear and Tempeh Salad for the spicy tempeh filling.

Elephant Roll: Stuff the sushi rolls with 2 tablespoons of roasted peanuts and a few slices of ripe avocado per roll.

"Yamroom" Roll: For each roll, fill with tablespoons of mashed sweet potato, 1 to 2 dried or fresh shiitake mushrooms simmered in ½ cup water, 2 tablespoons of soy sauce and a dash of mirin. Sprinkle the filling with sesame seeds before rolling.

Spinach Sesame: Lightly steam ½ pound of well-washed, fresh spinach, squeeze to remove and excess water, and chop finely. Toss with 1 teaspoon of sesame seeds, and a dash of rice vinegar. Fill and roll as directed for the Spicy Tempeh Nori Rolls.

Inside out rolls

Maybe you've been rolling your own for a while, or you just need to look like a master sushi chef right now! Then inside-out rolled nori rolls will get you the attention you so deserve, and with way less stress than you might expect.

Simply prepare your nori roll as directed, spreading the seasoned rice onto about two thirds of the toasted nori sheet. Place a sheet of plastic wrap on top, gently slid your hand underneath the bamboo mat and rest your other hand on top of the plastic wrap. Then in one quick motion... flip everything upside down. Remove the bamboo mat from underneath and place on your countertop. Place the nori and rice-plastic wrap side down-on the mat. Place fillings as usual on the edge without the rice underneath it. Then , carefully roll everything up, using the bamboo mat to firmly push everything together and being careful to peel away the plastic wrap as you go.

For best results, roll your spiffy inside-out rolls in fun things like toasted sesame seeds, black sesame seeds, toasted nori flakes or Japanese ground up red pepper. Terry recommends you just pour whatever it is you're rolling your sushi in into a shallow large dish and just drop your inside-out rolls into it as you work.

Makes four rolls and takes about 40 minutes.

From:

Broccoli & Olive Tart

Whole-wheat pastry dough for a 9-inch pie
1 of each: yellow and red bell pepper
4 ounces broccoli flowerets
½ cup pitted ripe olives, halved
2 eggs, beaten
½ cup half and half
½ cup soft goat cheese
2 Tbsp chopped fresh parsley
Salt and pepper

On a lightly floured surface, roll out dough. Use to line a deep 9-inch fluted tart pan. Prick bottom and refrigerate 20 minutes. Preheat oven to 400°F. Quarter and seed bell peppers. Broil 4 to 5 minutes or until lightly charred. Let cool slightly, then peel and thinly slice flesh. Steam broccoli 3 min. Line the tart shell with foil and pie weights. Bake blind 10 min. Remove weights and foil and bake 10-12 min. longer until pastry is crisp and golden. Arrange bell peppers, broccoli and olives over bottom. Beat remaining ing. together until smooth. Pour over veg. Bake 35 min. or until set in center. Cool and serve warm or cold.

Serves 6-8

From:

Kasha Varnishkes

Kasha is the Russian name for buckwheat, which is not a member of the wheat family as might be expected, but a relative of the rhubarb plant!

1 cup roasted buckwheat groats (kasha)
1 beaten egg
2 cups vegetable stock or water
½ cup chopped onions
1 cup sliced mushrooms (optional)
2 tablespoons butter or margarine
½ teaspoon salt
¼ teaspoon ground black pepper
------------------
8 ounces bow-tie or square egg noodles (usually found in pasta or kosher section of a supermarket)

In a small bowl, stir the kasha into the beaten egg and set aside. Meanwhile, heat the stock or water to a simmer.

In a large, heavy skillet, lightly sauté the onions and mushrooms, if used, in the butter until the onions are lightly browned. Add the egg coated Kasha and, on high heat, stir and chop the kasha with a fork or wooden spoon for three minutes, until the egg has dried and the kasha kernels are mostly separated. Quickly and carefully add the hot liquid, leaning away from the skillet to avoid being splattered. Stir in the salt and pepper. Cover with a tightly fitting lid, reduce the heat to low, and steam the kasha for ten to fifteen minutes. Check to see if all the liquid has been absorbed. If not, steam for a few more minutes more.

Meanwhile, cook the noodles on boiling salted water until tender; drain and set aside. When the kasha is done, add the drained noodles to the skillet and toss, adding more butter, salt, and pepper to taste. Serve piping hot.

Serve Kasha Varnishkes with Gingered Beets and fresh applesauce for a complete winter supper.

Serves 4 as a main course of 6 to 8 as a side dish

From:

Basic Pan Fried Tempeh

8 oz tempeh
2-4 Tbsp. soy sauce
4 cloves minced garlic
1 diced onion
2 cups water
2 Tbsp. sunflower oil

Variations: Add sauerkraut, ginger, coriander, curry, or cumin

Pan-fry onion and garlic in oil until translucent, then add cubed or sliced tempeh, soy sauce, and water. Simmer until liquid is evaporated.

Serve on rice, pasta, or salad.

Serves 2-4

From Rhapsody Natural Foods