Pasta Salad with Edemame

Amounts are up to you. I cooked half a box of pasta and used a rounded tablespoon of Just Mayo and about a tablespoon of rice vinegar.

• Medium shell pasta or other pasta of your choice
• Chopped onion
• Grated carrot
• Black sliced olives
• Edemame (I used frozen Trader Joe's Edemame and zapped it in the microwave for about three minutes with a little water (covered) and let it cool)
• Any other veggies you might like to add such as chopped celery and green onion
• Trader Joe's 21 season salute (or any combo of spices or Mrs. Dash)
• Parmesan Cheeze (combo of nutritional yeast, cashews and hemp hearts ground. See recipe.)
• Rice or other vinegar
• Just Mayo (vegan…refrigerator case Whole Foods)
• Salt and Pepper as desired

My own recipe.

Teriyaki Tempeh

• 1 pack of tempeh, about 8 oz
• 1 Tbsp oil
• 1/4 c brown sugar
• 1/4 c soy sauce (original recipe suggests gluten free)
• 1/4 c rice vinegar
• 1 chopped up hot chili, or 1/2 t chili flakes (I used hot pepper flakes)
• 2 Tbsp sesame oil
• 3 cloves garlic, minced
• 3/4" piece of ginger, skinned and grated (I used 1/2 tsp ground ginger)
• 
  
• 
  
• Cut up the tempeh into thin strips, then cut in half. Heat up the oil in a large pan, and toss in the tempeh. Cook about ten minutes, flipping each slice after a few minutes when the first side is browned. Stir together the sauce ingredients, and pour over the tempeh. Continue cooking for about 5 minutes, until the sauce is thickened. Serve over brown rice. 

From gluten free site: Hey, That Tastes Good!

Cranberry-Orange Bread

This is the best cranberry bread ever! A little sweet. 

• 3/4 C orange juice
• 1/4 C canola oil
• 1 C sugar (I use turbinado sugar, great flavor and slightly brown color but white will work)
• 1 tsp vanilla extract
• 2 C all-purpose flour
• 1 1/4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp ground allspice
• 1 Tbsp grated orange zest (if you squeeze fresh juice... I used bottled)
• 1 1/2 C fresh cranberries
• 1/2 C pecans or other nut if desired

Preheat the oven to 325. Lightly grease and flour a 9×5″ loaf pan.

In a large mixing bowl, mix together the orange juice, canola oil, sugar, and vanilla.

Sift in the flour, baking powder, baking soda, salt, and allspice. Mix until smooth – batter will be quite thick.

Fold in orange zest, cranberries and nuts, and pour into prepared loaf pan. Bake for 1 hour. Every stove is different. Start checking at 50 mins. Mine took 1 hour and 10 minutes... check center before taking out of oven. Let bread cool in loaf pan for about 15 minutes. Release onto cooling rack, turn right side up, let cool a bit more, then slice and eat.

From: earthchicknits.com... she adapted it from Veganomicon's recipe.. may originally be from Fanny Farmer.

Granola

You can swap out any of the ingredients for your own favorites.


Mix together:

• 5 cups old fashioned oatmeal
• 1/2 cup peanuts
• 1/2 cup walnuts (very nutritious)
• 1/4 cup sunflower seeds
• 1/4 cup hemp hearts (optional..loaded with protein)
• 1/4 cup flax seeds (optional)
• 1/2 cup olive oil
• 1/2 cup unsulphured molasses..loaded with minerals esp iron (or 1/2 cup brown sugar)
• 2 tsp cinnamon

Bake on two cookie sheets for 5 to 8 minutes at 350 degrees then flip with spatula and bake 5 to 8 minutes more. Watch carefully… every oven is different. If you use molasses it can overcook faster. 

Remove from oven and return to mixing bowl. Do not let it stay on cookie sheets for long.. it hardens!

Add and mix:

• 1/2 cup raisins
• 1/2 cup dried cranberries
• 1/2 cup shredded coconut (preferably unsweetened such as Bob's Mill)

Makes 8 and a half cups. I usually eat a cup in the morning with a cup of almond milk on it…yummy! Store in covered container in cabinet.

Note: The molasses has a slight bitterness.. especially if you overcook it but it also makes the granola smell like molasses cookies!

My own recipe adapted from several I've seen.

Parmesan Cheeze

• 1/2 cup nutritional yeast (Whole Foods bulk and baking aisles… sometimes in baking or health aisles regular grocery stores, but rare.. baking or brewers yeast are not the same)
• 1/2 cup hemp hearts.. very high in protein  (order from Amazon..I have not checked out retail stores for these yet)
• 1/2 cup cashews (optional.. or other nuts of your choice)

Put in blender, be careful not to overblend, you want them crumbly not pasty.. maybe start with chop, stir, then grind. Keep in airtight container in refrigerator. Use like regular Parmesan.

My own recipe adapted from several I've seen.

Veggie Soup with Beans and Rice

Cook for 25 minutes

• Large thinly sliced onion
• 3 or 4 peeled and thinly sliced carrots
• 1/2 diced pepper
• cup of cooked canelli or northern beans
• 1 potato diced, leave skin on
• 3 cloves minced garlic
• 3 or 4 sliced scallions
• 8 cups veggie bouillon (I use Knorr veggie bouillon cubes)
• 1/2 small can tomato paste or other tomatoes on hand
• any other veggies you want
• Tbsp rice vinegar
• Tbsp soy sauce
• Tsp hot sauce
• 1/4 tsp ground ginger
• 2 Tbsp olive oil or other oil
• Basil and Oregano or other herbs to your taste

Then Add

• 1/2 cup cooked brown rice
• 2 or 3 stalks of kale or collards cut in narrow strips, just the leafy parts

Cook five more minutes

4 to 6 servings

My own recipe.

Soup with Noodles

The asian ingredients don't make it taste chinese.. they just give it a nice savory flavor.

Cook for 20 minutes

• Large thinly sliced onion
• 3 or 4 peeled and thinly sliced carrots
• 3 cloves minced garlic
• 3 or 4 sliced scallions
• 6 cups veggie bouillon (I use Knorr veggie bouillon cubes)
• Tbsp rice vinegar
• Tbsp soy sauce
• Tsp hot sauce
• 1/4 tsp ground ginger
• 2 Tbsp olive or other oil

Then add

• 4 ounces linguini or other pasta broken in pieces

Cook five minutes

Then add

• 2 or 3 stalks of kale or collards cut in narrow strips, just the leafy parts

Cook five more minutes

Make sure pasta is cooked enough. Serve.

3 to 4 servings

My own recipe. Approved by Millie Bea.

Bananas Flambe Pancakes

Ingredients

• 2 tbsp melted vegan butter
• 3/4 to 1 cup almond or other milk
• 1/2 to 1 banana
• Egg replacer equal to one egg (in baking section of most grocery stores)
• 1/2 cup rolled oats
• 3/4 c white wheat flour or any other flour
• 1/2 tsp salt
• 1 tsp baking powder
• 1/4 c sugar (more or less depending on your sweetness tolerance)

Directions
Mash banana and add liquids
Blend dry ingredients
Mix together and cook on buttered skillet on medium heat
Flatten a little and be patient so that both sides brown and the inside cooks

Makes about 6 pancakes


Bananas Flambé Topping

(All approximate...put in what you like)
Melt three tablespoons of vegan butter on low heat
Add 3/4 cup brown sugar and mix until melted
2 tbsp water or more if too thick
When melted add one or two sliced bananas and coat with mixture
Mix together and add an ounce ...or more...of brandy
Ignite...never works for me...mix together and put on pancakes...alcohol cooks off in heat but leaves the nice flavor

Make sure heat isn't too high or it will clump.

My own recipe based on Bananas Flambe French Toast from The Red Cottage.

Vegan Sausage Patties

Should make about 16 to 18

Ingredients

Soak for 5 minutes:

• 1 c tvp (textured vegetable protein - Bob's Mill or other in health food aisle most grocery stores… great prices at Ocean State Job Lot on Bob's Mill products)
• 1 c boiling water

Mix together then add to TVP:

• 1 c whole wheat flour
• 1/2 c oat or wheat bran
• 2 tbsp nutritional yeast (Whole Foods bulk and baking aisles… sometimes in baking or health aisles regular grocery stores, but rare) 
• 2 tbsp ground flax seeds, optional (can grind in covered blender)
• 2 tsp garlic powder
• 1 tsp crushed sage
• 1 tsp ground fennel (if seeds, grind in covered blender)
• 1/2 tsp black pepper
• 1/2 tsp salt
• Optional for hotter sausages (I use) 1/2 tsp cayenne
• Optional for really hot sausages: 1/4 to 1/2 tsp hot pepper flakes

Mix liquids together then mix well with dry ingredients:

• 1/2 c water
• 1 tsp liquid smoke (near steak sauce in grocery stores)
• 6 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tsp blackstrap molasses

oil for frying

Instructions

With your hands, form mixture into ½" thick patties.
Heat a quarter inch of oil in a fry pan.
When oil is hot, fry patties for a couple of minutes on each side, until golden.
Repeat last step with remaining batter, adding more oil each round as necessary.
Serve hot.

I sometimes freeze and reheat in oven… but it dries them out a bit… looking to improve this step. And looking to tweak the recipe a bit more… will keep you posted.

From website: Hell Ya Its Vegan (I tweaked it and doubled the recipe)

Scallion Pancakes

• 2 cups flour
• 1/2 c chopped green onions (scallions)
• 1/4 c minced parsley (or cilantro if you prefer)
• 1 and 1/2 tbsp sesame seeds
• 3/4 tsp salt
• 1 cup water
• 2 tbsp toasted sesame oil (I used peanut oil)
• Peanut, canola or grapeseed oil for frying

In a medium bowl combine all but water and oil. Add water and oil and mix to form dough, add more water if necessary. Divide dough into four pieces and roll out each on a floured surface into a 1/4 inch thick circle.

Heat a thin layer of oil over medium heat. Fry the pancakes until golden brown on both sides, turning once, about 3 minutes per side. Drain on paper, keep warm. Cut into wedges and serve hot.

Store leftovers in fridge. They can be reheated in a 350 degree oven for a few minutes.

From 1,000 Vegan Recipes by Robin Robertson

Noodles with Peking Sauce

4 to 6 servings

It's a bit salty.... I use Lite Soy Sauce.

Ingredients

• 1 pkg SmartGround (in produce aisle with tofu and tempeh) separated and mixed with 1 cup boiling water (set aside)
• 3 tbsp. oil
• 2 tsp. minced garlic
• 1 and 1/2 tsp. ginger root, minced
• 1/4 tsp. red pepper, crushed
• 1 and 1/2 c. onion, chopped
• 1/2 c. veggie broth, divided
• 1/3 c. hoisin sauce
• 1/4 c. soy sauce (I use lite soy sauce)
• 1/4 c. dry sherry or wine
• 2 tbsp. cornstarch
• 16 oz. cooked noodles - linguini or vermicelli or wide rice noodles 
• (read package to make sure they are vegan... no eggs or dairy)
• 2 tbsp. oil
• 1/2 c. diagonally cut green onions

Directions

Saute oil, garlic, ginger root and pepper flakes for 5 seconds. Add onion until brown. Add TVP. In a bowl combine Hoisin sauce, soy sauce, sherry and broth. Stir into TVP mixture. Dissolve cornstarch into remaining broth. Add to TVP mixture. Stir until sauce is thick. Combine noodles with oil, toss to combine. Pour sauce over top. Top with green onions. 4 to 6 servings.

Even Better

Saute some diagonally sliced veggies (carrots, onion, celery, mushrooms, green onion, garlic...whatever you have on hand) and toss with noodles and oil before adding sauce on top.

My own recipe adapted from non-vegan.