Vegan Recipes for all!

These recipes are great for any family, and the great thing about Vegan food, is that you don't necessarily have to be a vegan to eat it!

The following recipes are from www.veganchef.com

Tempeh Pate
6 oz. multigrain tempeh
4 oz. baby bella mushrooms (or other mushrooms of choice), washed well, and roughly diced
1 cup shallots, diced
2 T. olive oil1 t. garlic, minced
1 t. dried rosemary, crushed a bit with your fingers
2 T. soy sauce
2 T. dry sherry or red wine
1/8 t. freshly ground black pepper

Using your fingers, crumble the tempeh into a small bowl. In a skillet, saute the tempeh, mushrooms, and shallots in the olive oil for 5 minutes. Add the garlic and rosemary, and saute the mixture an additional 2-3 minutes or until the tempeh begins to brown around the edges. Add the remaining ingredients, reduce the heat to low, and simmer for 5 minutes or until all of the liquid has been absorbed. Remove the pan from the heat and set aside to cool for 10 minutes. Transfer the mixture to a food processor and blend for 2 minutes or until smooth. Transfer the pate to small dish or crock, cover, and chill for 1-2 hours to allow the flavors to blend. Store covered in the refrigerator for 2-3 days. Serve the pate on a platter with slices of bread or crackers.
Serves 6-8


Quinoa (ancient grain) and Vegetable Patties
2 cups water or vegetable stock
2/3 cup millet, rinsed, and drained
1/3 cup quinoa, rinsed, and drained
1/2 t. salt
1/2 t. dried basil
1/4 t. dried oregano
1/4 t. dried thyme
1/8 t. freshly ground black pepper
1/2 cup raw almonds
1/2 cup raw sunflower seeds
3/4 cup red onion, finely diced
1 T. olive oil, plus additional for oiling cookie sheet
1/2 cup baby bella mushrooms (or other mushrooms of choice), roughly chopped
1/3 cup carrot, finely diced
1/3 cup celery, finely diced
1/3 cup red pepper, destemmed, deseeded, and diced
1 T. garlic, minced1 cup spinach or Swiss chard, triple washed, patted dry, and roughly chopped 3 T. quinoa flour or brown rice flour
2 T. tamari, soy sauce, or Bragg Liquid Aminos
2 T. freshly chopped parsley1 T. balsamic vinegar
1 t. hot pepper sauce
2 T. cornmeal

In a medium saucepan, place the water, and bring to a boil. Add the millet, quinoa, salt, basil, oregano, thyme, and pepper, stir to combine, and return the mixture to a boil. Cover the saucepan, reduce the heat to low, and simmer the grains for 18-20 minutes or until all of the water has been absorbed. Remove the saucepan from the heat and set aside to cool. Meanwhile, in a dry non-stick skillet, place the almonds and sunflower seeds and cook them over medium heat for 3-5 minutes or until lightly toasted and fragrant. Transfer them to a small bowl to cool. In the same skillet, saute the red onion in the olive oil for 3 minutes to soften. Add the mushrooms, carrot, celery, and red pepper, and continue to saute an additional 5 minutes or until the vegetables are crisp tender. Add the garlic and saute an additional 1 minute. Remove the skillet from the heat.
Transfer the slightly-cooled grains to a medium bowl. Finely chop the toasted almonds and sunflower seeds and add them to the cooked grains. Add the sauteed vegetable mixture, along with the remaining ingredients except the cornmeal, and stir well to combine. Using a little olive oil, lightly oil (or mist with oil) a non-stick cookie sheet and set aside. Place the cornmeal on a small plate. Using a 1/2 cup measuring cup, portion the grain-vegetable mixture into 6 patties. Dust the patties on all sides with the cornmeal and place them on the prepared cookie sheet. Bake at 350 degrees for 25-30 minutes or until lightly browned. Serve the patties plain or with your choice of condiments.
Yield: 6 patties


Chocolate chunk, almond and coconut cream tart
Crust:
2 cups whole wheat pastry flour
1/4 cup unbleached cane sugar (or white sugar from sugar beets)
1/2 t. salt
1/4 t. baking powder
1/2 cup safflower oil

Filling:
2 - 12.3 oz. pkgs.
Mori-Nu silken style tofu, extra firm
1/2 cup unbleached cane sugar (or white sugar from sugar beets)
1 T. vanilla
1/2 t. coconut extract
1/4 t. almond extract
1/2 C. toasted coconut,
divided1/2 cup vegan chocolate bar of choice, roughly chopped (or vegan chocolate chips)
1/3 cup raw almonds, roughly chopped

Begin by preparing the crust. In a medium bowl, place the flour, sugar, salt, and baking powder, and stir well to combine. Using a pastry cutter or fork, cut the safflower oil into the dry ingredients to form a crumbly mixture. Transfer the mixture to an 8-inch tart pan with a removable bottom. Using your hands, firmly press the crust mixture to cover the bottom and sides of the tart pan. Place the tart pan on a non-stick cookie sheet and set aside.
To prepare the filling, in a food processor or blender, place the tofu, sugar, vanilla, coconut and almond extract, and process for 2 minutes or until very smooth and creamy. Place 3 T. of the toasted coconut in a small bowl and set aside. Add the remaining toasted coconut, chopped vegan chocolate bar, and almonds, and pulse 2-3 times to combine. Pour the filling mixture into the reserved crust.
Bake the tart pan on the cookie sheet at 350 degrees for 45 minutes. Remove the cookie sheet from the oven, sprinkle the reserved toasted coconut over the top of the filling, and allow the tart to cool for 15-20 minutes, before removing the ring from the tart pan. Allow the tart to cool completely before cutting it into 8 pieces. Store any remaining tart in the refrigerator.
Yield: One 8-inch tart or 8 pieces


The following recipe is from www.vegweb.com

Delicious Pakistani Dhal

Ingredients

1 cup dry red lentils
3 cups water
1 diced onion
2-3 diced or crushed garlic cloves
1/2 peeled and chopped ginger root
1/2 can of chopped tomatos
2 tsps curry powder
1/4 teaspoon red chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
4-5 tablespoon cooking oil
salt and pepper to taste

Directions:

Heat water in pot until boiling. Add lentils and boil for one minute. Reduce heat to a simmer. Simmer lentils until they resemble a thick paste. While lentils are simmering, heat oil in frying pan. Add onion, garlic and ginger. Fry until soft. Add curry, chili, cumin, coriander, salt and pepper, saute for 2-3 minutes. Add tomatos and saute for another 3-5 minutes. Add fried spice mixture into lentil paste, stir and cook an additional 15-20 minutes. Serve as is or over basmati rice.
*Vegetable stock can be added to boiling water for additional taste.
Serves: 4-6
Preparation time: 45 mins

NB: to make a more complete meal, add some steamed vegetables of your choice for the last few minutes of cooking.

Please feel free to make a comment and add you own recipes!

Happy Cooking

Gina, Shona and Tony