Vegetable-arianism

[LSPoorEeyorick]

Vegan blood orange cupcakes w/ tofu cream cheese frosting (substitute any citrus if you wish.)

CAKE:
1 1/2 cups vegan/wheat flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup water
1/4 cup canola oil
egg replacer equivalent to 3 eggs
3 tablespoons orange juice

Preheat oven to 350º F. Sift together flour, sugar, baking powder, and salt into mixing bowl. Make a well in center of dry ingredients.

Add water, oil, orange juice. Beat until smooth.

Beat egg replacer separately. Gradually fold egg replacer into the cake batter, folding gently with a rubber spatula until just blended. Do not stir the mixture.

Pour into an ungreased 10-inch cake pan. Bake at 350º degrees for 25 to 30 minutes, or until cake springs back when lightly touched with a finger.


FROSTING:
8 oz. tofu cream cheese, softened
1/3 cup vegan spread (like Earth Balance)
3 cups Veganized Powdered Sugar
1 t. vanilla
3 tablespoons crushed orange segments

Beat margarine and cream cheese together until smooth. Add sugar a little bit at a time and beat until smooth. Stir in salt and vanilla extract. You may add more confectioners sugar if the frosting seems too soft. Crush enough citrus sections to measure 2 teaspoons and blend into frosting.

[LSPoorEeyorick]

VEGAN RISOTTO WITH MUSHROOOMS AND PEA SPROUTS

1/2 pound mushrooms
3 cups vegetable broth
6 tablespoons vegan spread (we use Earth Balance)
1 teaspoon kosher salt
2/3 cup minced onions
2 cups arborio or other risotto rice
1/3 cup white whine
1/4 pound pea sprouts

In a medium saucepan, combine the stock and 5 cups water. Bring to a boil, reduce heat to low and maintain at low simmer.

Quarter the fresh mushrooms and saute them with 1 tablespoon vegan spread over medium-high heat in a small skilet until they are lightly browned. Season lightly with salt, reduce heat to medium and cook until the mushroms have reabsorbed their moisture. Set aside.

In a large skillet or pot over medium-low heat, melt 3 tablespoons of vegan spread, add the minced onion and cook until the onion is soft and fragrant, 4 to 5 minutes. Do not let the onions brown.

Add the mushrooms to the onions/spread mixture. Add the rice and increase the heat to medium. Cook, stirring, until the rice makes a clicking or "singing" sound as it scrapes the bottom of the pan and you can see the outside of the kernel become translucent, about 2-3 minutes. Add the wine. Cook, stirring, until it evaporates completely, about 3 minutes.

Begin adding the simmering stock, between three quarters and 1 cup at a time. Cook after each addition until the stock has evaporated enough so that you can see the bottom of the pan come clean when you scrape it with a wooden spoon, about 5 minutes. Add the 1 teaspoon salt.

Repeat, adding more stock each time, until the rice is chewy but tender, with no chalky center. This will take about 20 minutes. Do not stir continuously, just when adding the stock to the pan and when it is nearly dry. You will not use all of the stock.

While the rice is cooking, chop the pea sprouts lenthwise in roughly half-inch pieces.

When the rice is done, add another one-half cup stock to loosen the mixture slightly. Remove the pan from heat. Stir in 2 tablespoons vegan spread, which will thicken the rice and liquid. Gently stir in the chopped pea sprouts. Serve immediately.

[Prudence]

Originally Posted by LSPoorEeyorick

VEGAN RISOTTO WITH MUSHROOOMS AND PEA SPROUTS

Clearly you feel strongly about this!

[LSPoorEeyorick]

FRENCH-QUARTER POTATOES

2 tablespoons dijon mustard
1 tablespoon Worcestershire sauce
1/8 teaspoon cayenne pepper
1/8 teaspoon ground allspice
3 tablespoons olive oil
5 small white rose potatoes, about 1 1/4 total weight, peeled and cut into 1/2 inch cubes
4 bay leaves
Freshly ground black pepper
6 large cloves garlic, minced
1 1/2 cups chopped bell green pepper
2 green onions, chopped

In a small bowl, sitr together the mustard, sauce, cayenne, and allspice. Set aside.

In a large, heavy nonstick frying pan, heat the olive oil over medium heat. Add the potatoes, bay, and a 1/4 teasp black pepper. Stir to coat. Cover and cook, stirring occasionally, until the potatoes are tender and beginning to brown, about 15 minutes. Add the garlic and stir until fragrant, about 30 seconds. Add the onion and pepper. Raise heat to medium-high and saute, uncovered, until tender, about 8 minutes. Add the mustard mixture and toss for 1 minute to coat. Remove and discard bay leaves. Serve promptly.

[LSPoorEeyorick]

Originally Posted by Prudence

Clearly you feel strongly about this!

Hee hee. I pushed "enter" before I meant to and had to type the whole entry in as an "edit"--

[LSPoorEeyorick]

RASPBERRY PIE

CRUST
3-4 tablespoons ice water
1 1/4 cups flour
2 teaspoons sugar
5 tablespoons vegan spread
2 tablepoons oil

In a large bowl, combine the flour and the sugar. Add the spread and toss to coat with flour. Work the butter into the flour until it resembles course meal.

Sprinkle on the oil and toss, then sprinkle the ice water and toss again. Gather the dough into a ball and knead 3 or 4 times to help distribute the moisture. Gather into a ball again and flatten into a disk. Lightly flour surface and rolling pin, roll into a circle to fit your pie plate. Make sure to keep turning the dough as you roll to keep it a perfect circle. Place onto plate and crimp crust.

Prick the crust several times with a fork, and bake for 15 minutes. Remove and cool.

FILLING
3 cups raspberries
2/3 cups water
3/4 cups sugar
2 1/2 tablespoons cornstarch
2 tablespoons vegan spread

In a medium-size saucepan, combine 1 cup of raspberries with the water, sugar, and cornstarch. Bring to a boil, stirring continuously, and cook until clear and thickened, about 3 minutes. Remove from the heat and stir in the butter. Cool to room temperature and carefully fold in the remaining raspberries. Poor into cooled pie crust and chill for at least an hour before serving.

[Prudence]

Do not taunt me with the raspberries when I'm too tired to drive to the store and even if I wasn't I don't feel like strapping the bra back on to make myself suitable for public viewing.

Why is my patio garden not large enough for raspberry bushes?

[LSPoorEeyorick]

GRILLED OKRA WITH POMEGRANATE

2 pounds small okra
3/4 cup bottled pomegranate juice
2 tablespoons maple syrup
1 tablespoon fresh lemon juice
2 tablespoons oil
olive oil spray
salt
3 tablespoons cilantro

Wash and pat dry okra. Trim the tops off and skewer them lengthwise of crosswise. Set aside in a baking dish.

Combine pom and lemon juices, maple syrup, in a nonreactive saucepan and bring to a boil. Lower the heat and reduce the mixture to a syrupy consistency, stirring steadily towawrd the end to prevent scorching, to yield about 3 tablespoons. Stir in the oil and brush the glaze on the okra. Spray both okra and grill surface with olive oil.

Roast at 475 until browned. Spray with additional oil and season with salt and cilantro-- serve hot.

[LSPoorEeyorick]

CORN AND BEAN BALSAMIC SALAD

1 can organic corn
1 can organic beans
1/4 cup olive oil
1/4 cup balsamic vinegar
1/2 teaspoon turmeric (or to taste)
1/2 teaspoon cumin (or to taste)
2 tablespoons chopped cilantro
salt
pepper

Drain the corn and beans but do not rinse. Combine in bowl with other ingredients and stir. Let flavors blend for at least one hour.

[BarTopDancer]

Mushroom and tofu stir-fry.

Sauce is made of Ponzu, soy sauce, minced garlic and sesme paste (no measurements were done)
Dice tofu and let it maranade for about an hour
Heat peanut oil in the pan for more flavor
Stir-fry tofu for about 15 minutes, until hot
Add mushrooms (fresh Sh*take, oyster, enokitake, and buma shajaki) and a can of straw mushrooms
Add a little more marinade and covered tightly
Steam for about 15 minutes.