1/2 c walnut pieces
1 C sliced, peeled daikon
1 - small fresh hot green chile, halved and seeded
1/2 t sugar
1/2 t salt
1 t cider vinegar
Preheat the oven to 350°F. Spread the walnuts on a baking sheet. Bake until lightly toasted, about 10 minutes.
In a food processor, chop the daikon and chile in short bursts. Add the walnuts, sugar, and salt and coarsely chop. Blend in the vinegar.
Transfer to a jar or bowl with tight-fitting lid and refrigerate until ready to serve.
From Vegan Fire and Spice
Sunday, May 31, 2009
Korean Rice and Millet
1 C rice
1/2 C millet
3 C vegetable stock
2 t dark sesame oil
0 - salt and pepper to taste
1 T chopped fresh cilantro or parsley
1 T toasted sesame seeds
In a large saucepan, bring the rice, millet, and vegetable stock to a boil. Reduce the heat to low, cover, and simmer for 30 minutes, or until the water is absorbed. Remove the pan from the heat, add the sesame oil and season to taste with salt and pepper. Fluff with a fork and cover for 5 minutes. Transfer to a bowl and garnish with cilantro and toasted sesame seeds.
From Vegan Fire and Spice
1/2 C millet
3 C vegetable stock
2 t dark sesame oil
0 - salt and pepper to taste
1 T chopped fresh cilantro or parsley
1 T toasted sesame seeds
In a large saucepan, bring the rice, millet, and vegetable stock to a boil. Reduce the heat to low, cover, and simmer for 30 minutes, or until the water is absorbed. Remove the pan from the heat, add the sesame oil and season to taste with salt and pepper. Fluff with a fork and cover for 5 minutes. Transfer to a bowl and garnish with cilantro and toasted sesame seeds.
From Vegan Fire and Spice
Japanese Soba Noodles
12 oz. buckwheat soba noodles
1/4 C soy sauce
1 t light brown sugar
2 T dry sherry
2 T dark sesame oil
1 T rice vinegar
1 t minced fresh ginger
1 - garlic clove, minced
1/4 t cayenne
2 t cornstarch
1 T canola oil
1 - red bell pepper, cut into strips
2 C finely shredded cabbage
1/4 C sliced scallions
2 T toasted sesame seeds
2 T minced fresh parsley
Cook the soba noodles according to package directions. Drain and set aside.
In a shallow bowl, combine the soy sauce, sugar, sherry, sesame oil, vinegar, ginger, garlic, and cayenne. Blend in the cornstarch and set aside.
Heat the canola oil in a large skillet over medium high heat. Add the bell pepper, cabbage, and scallions, and cook until tender, about 5 minutes. Add the reserved sauce and cook 2 minutes longer, stirring to thicken. Add the reserved soba noodles, tossing to coat and heat through. Serve garnished with sesame seeds and parsley.
From Vegan Fire and Spice
1/4 C soy sauce
1 t light brown sugar
2 T dry sherry
2 T dark sesame oil
1 T rice vinegar
1 t minced fresh ginger
1 - garlic clove, minced
1/4 t cayenne
2 t cornstarch
1 T canola oil
1 - red bell pepper, cut into strips
2 C finely shredded cabbage
1/4 C sliced scallions
2 T toasted sesame seeds
2 T minced fresh parsley
Cook the soba noodles according to package directions. Drain and set aside.
In a shallow bowl, combine the soy sauce, sugar, sherry, sesame oil, vinegar, ginger, garlic, and cayenne. Blend in the cornstarch and set aside.
Heat the canola oil in a large skillet over medium high heat. Add the bell pepper, cabbage, and scallions, and cook until tender, about 5 minutes. Add the reserved sauce and cook 2 minutes longer, stirring to thicken. Add the reserved soba noodles, tossing to coat and heat through. Serve garnished with sesame seeds and parsley.
From Vegan Fire and Spice
Indonesian Coconut Rice
2 T canola oil
1 - yellow onion, minced
3 - garlic cloves, minced
4 - scallions, minced
1 T grated fresh ginger
1 t ground turmeric
1 t ground cinnamon
1/2 t hot red pepper flakes
1 t dry mustard
1/4 t ground cloves
1 T sugar
4 C cooked long-grain rice
1 C shredded coconut
0 - salt and pepper to taste
Heat the oil in a large skillet over medium high heat, add the onion and garlic and cook until softened, about 5 minutes. Add the scallions, ginger, turmeric, cinnamon, red pepper flakes, mustard, cloves, and sugar, and cook, stirring constantly, for 2 minutes. Add the rice and stir to mix evenly. Gently stir in the coconut. Season to taste with salt and pepper, and ehat until hot. Cover, and set aside for 5 minutes before serving.
From Vegan Fire and Spice
1 - yellow onion, minced
3 - garlic cloves, minced
4 - scallions, minced
1 T grated fresh ginger
1 t ground turmeric
1 t ground cinnamon
1/2 t hot red pepper flakes
1 t dry mustard
1/4 t ground cloves
1 T sugar
4 C cooked long-grain rice
1 C shredded coconut
0 - salt and pepper to taste
Heat the oil in a large skillet over medium high heat, add the onion and garlic and cook until softened, about 5 minutes. Add the scallions, ginger, turmeric, cinnamon, red pepper flakes, mustard, cloves, and sugar, and cook, stirring constantly, for 2 minutes. Add the rice and stir to mix evenly. Gently stir in the coconut. Season to taste with salt and pepper, and ehat until hot. Cover, and set aside for 5 minutes before serving.
From Vegan Fire and Spice
Cold Buckwheat Noodles with Jade Vegetables
2 t minced garlic
2 t minced fresh ginger
2 t grated orange zest
4 T canola oil
4 T rice vinegar
1 t dry mustard
1 T dark sesame oil
1/4 t hot red pepper flakes
1/4 t salt
1 - green bell pepper, cut in 1/8 inch julienne
1 - head bok choy, cut in 1/2 inch strips
2 - zucchini, cut into 1/2 inch dice
1/4 C chopped scallion
6 oz. buckwheat noodles or soba
1 - head romaine lettuce, cut crosswise into 1/4 inch strips
In a food processor, pulse the garlic, ginger, and orange zest until well mixed. With the machine running, add 3 tablespoons of the canola oil, vinegar, mustard, sesame oil, hot red pepper flakes, and salt and mix until well blended. Set aside.
Heat the remaining 1 tablespoon canola oil in a large skillet or wok over medium high heat. Add the bell pepper, bok choy, zucchini, and scallion. Stir fry for 3 minutes to soften, then stir in the reserved sauce mixture, and cook, stirring for 3 minutes longer. Remove from the heat. Taste to adjust seasonings.
Cook the noodles in a large pot of boiling water until just tender, stirring occasionally. Drain, and rinse under cold water. Drain again. Add the noodles to the vegetable mixture, tossing gently to combine. Transfer to a large bowl. Cover and refrigerate until chilled. Serve over romaine lettuce strips.
From Vegan Fire and Spice
Korean Cucumber Salad
1 - English cucumber, peeled, halved lengthwise, and seeded
1 - scallion, chopped
1 - garlic clove, minced
1/2 t chopped fresh ginger
1/2 t salt
1/8 t cayenne
0 - pinch of sugar
3 T rice vinegar
Cut the cucumber into 1/2 inch thick slices and place them in a bowl. Add the scallion, garlic, ginger, salt, cayenne, sugar, and vinegar. Mix well, then cover and refrigerate until chilled.
From Vegan Fire and Spice
1 - scallion, chopped
1 - garlic clove, minced
1/2 t chopped fresh ginger
1/2 t salt
1/8 t cayenne
0 - pinch of sugar
3 T rice vinegar
Cut the cucumber into 1/2 inch thick slices and place them in a bowl. Add the scallion, garlic, ginger, salt, cayenne, sugar, and vinegar. Mix well, then cover and refrigerate until chilled.
From Vegan Fire and Spice
Asparagus Daikon Salad
1 lb. asparagus, tough ends trimmed
1 C daikon, cut into matchstick julienne
3 - garlic cloves, minced
1 T grated fresh ginger
1/2 t salt
1/2 t sugar
2 T soy sauce
2 t dark sesame oil
1 T rice vinegar
1/4 t cayenne
Slice the asparagus into matchsticks by cutting each stalk into 3 inch lengths, then cutting hte lengths into thin strips with a sharp paring knife. Steam the asparagus until tender crisp, about 2 minutes.
Combine the daikon, garlic, ginger, salt, sugar, soy sauce, sesame oil, vinegar, and cayenne in a alrge bowl. Add the warm asparagus and let the salad stand for 10 minutes at room temperature before serving.
From Vegan Fire and Spice
1 C daikon, cut into matchstick julienne
3 - garlic cloves, minced
1 T grated fresh ginger
1/2 t salt
1/2 t sugar
2 T soy sauce
2 t dark sesame oil
1 T rice vinegar
1/4 t cayenne
Slice the asparagus into matchsticks by cutting each stalk into 3 inch lengths, then cutting hte lengths into thin strips with a sharp paring knife. Steam the asparagus until tender crisp, about 2 minutes.
Combine the daikon, garlic, ginger, salt, sugar, soy sauce, sesame oil, vinegar, and cayenne in a alrge bowl. Add the warm asparagus and let the salad stand for 10 minutes at room temperature before serving.
From Vegan Fire and Spice
Seitan Satays with Ginger-Peanut Sauce
1 lb. seitan, cut into 1/4 inch slices
1/2 C water
4 T soy sauce
1 T plus 1 teaspoon light brown sugar
1 - garlic clove, minced
1 C vegetable stock
1/3 C peanut butter
2 t minced fresh ginger
1 T fresh lime juice
1/4 t cayenne
0 - orange slices
Thread the seitan slices onto bamboo or metal skewers, pushing down firmly. blend the water, 3 tablespoons of the soy sauce, 1 tablespoon of the brown sugar, and the garlic in a shallow baking dish. add the skewered seitan and marinate for an hour, turning once.
While the seitan is marinating, combine the broth, peanut butter, ginger, lime juice, remaining one tablespoon of soy sauce, remaining one teaspoon of brown sugar, and the cayenne in a blender or food processor, and blend until smooth. Transfer the mixture to a saucepan and simmer until thick enough to coat a spoon, stirring constantly, about 10 minutes.
Preheat the broiler or grill. Cook the satays until hot and browned, about 3 minutes per side. Arrange the satays on a platter and garnish with orange slices. Poru the sauce into individual dipping bowls to serve.
From Vegan Fire and Spice
1/2 C water
4 T soy sauce
1 T plus 1 teaspoon light brown sugar
1 - garlic clove, minced
1 C vegetable stock
1/3 C peanut butter
2 t minced fresh ginger
1 T fresh lime juice
1/4 t cayenne
0 - orange slices
Thread the seitan slices onto bamboo or metal skewers, pushing down firmly. blend the water, 3 tablespoons of the soy sauce, 1 tablespoon of the brown sugar, and the garlic in a shallow baking dish. add the skewered seitan and marinate for an hour, turning once.
While the seitan is marinating, combine the broth, peanut butter, ginger, lime juice, remaining one tablespoon of soy sauce, remaining one teaspoon of brown sugar, and the cayenne in a blender or food processor, and blend until smooth. Transfer the mixture to a saucepan and simmer until thick enough to coat a spoon, stirring constantly, about 10 minutes.
Preheat the broiler or grill. Cook the satays until hot and browned, about 3 minutes per side. Arrange the satays on a platter and garnish with orange slices. Poru the sauce into individual dipping bowls to serve.
From Vegan Fire and Spice
Spicy Thai Peanut Sauce
1/2 C creamy peanut butter
1/4 C water
3 T soy sauce
2 t light brown sugar
1 T fresh lime juice
1 T rice vinegar
1 1/2 t chile paste
In a small bowl or food processor, combine all the ingredients and mix until well blended. Taste to adjust seasoning. Refrigerate until needed.
From Vegan Fire and Spice
1/4 C water
3 T soy sauce
2 t light brown sugar
1 T fresh lime juice
1 T rice vinegar
1 1/2 t chile paste
In a small bowl or food processor, combine all the ingredients and mix until well blended. Taste to adjust seasoning. Refrigerate until needed.
From Vegan Fire and Spice
Hunan Fried Rice
3 T soy sauce
2 T dry sherry
1 T dark sesame oil
1 T light brown sugar
1 t minced fresh ginger
1 - garlic clove, minced
1/4 t cayenne
1 lb. extra firm tofu, drained and cut into 1/2 inch dice
2 t cornstarch
2 T canola oil
1 - red bell pepper, chopped
1 C shredded cabbage
1/4 C minced scallions
3 C cold cooked rice
In a shallow bowl, combine the soy sauce, sherry, sesame oil, brown sugar, ginger, garlic, and cayenne. Add the tofu and refrigerate for 30 minutes.
Drain the tofu, reserving the marinade. Blend the reserved marinade with the cornstarch and add to the tofu, tossing to coat.
Heat the canola oil in a large skillet or wok over medium high ehat. Add the bell pepper, cabbage, and scallions and stir fry 2 minutes. Add the tofu and marinade and stir fry until the liquid is enarly absorbed. Add the rice and stir fry until heated through and well combined.
From Vegan Fire and Spice
2 T dry sherry
1 T dark sesame oil
1 T light brown sugar
1 t minced fresh ginger
1 - garlic clove, minced
1/4 t cayenne
1 lb. extra firm tofu, drained and cut into 1/2 inch dice
2 t cornstarch
2 T canola oil
1 - red bell pepper, chopped
1 C shredded cabbage
1/4 C minced scallions
3 C cold cooked rice
In a shallow bowl, combine the soy sauce, sherry, sesame oil, brown sugar, ginger, garlic, and cayenne. Add the tofu and refrigerate for 30 minutes.
Drain the tofu, reserving the marinade. Blend the reserved marinade with the cornstarch and add to the tofu, tossing to coat.
Heat the canola oil in a large skillet or wok over medium high ehat. Add the bell pepper, cabbage, and scallions and stir fry 2 minutes. Add the tofu and marinade and stir fry until the liquid is enarly absorbed. Add the rice and stir fry until heated through and well combined.
From Vegan Fire and Spice
Seitan in Spicy Orange Sauce
2 T canola oil
12 oz. seitan, cut into 1/2 inch strips
1 t minced garlic
1 t grated ginger
2 T soy sauce
2 T light brown sugar
1 T rice vinegar
1 1/2 t chile paste
2 T orange zest
1 c orange juice
1 T cornstarch dissolved in 2 tablespoons cold water
Heat one tablespoon of the oil in a large skillet or wok over medium high heat. Add the seitan and stir fry until browned, about 5 minutes. Remove from the skillet and set aside.
Heat the remaining oil in the same skillet over medium heat. Add the garlic and ginger and cook for 30 seconds. Stir in the soy sauce, brown sugar, rice vinegar, chile paste, and orange zest. Add the orange juice and bring to a boil. Stir in the cornstarch mixture and cook, stirring until the sauce thickens. Remove from heat and return the seitan to the skillet, tossing to coat with the sauce.
From Vegan Fire and Spice
12 oz. seitan, cut into 1/2 inch strips
1 t minced garlic
1 t grated ginger
2 T soy sauce
2 T light brown sugar
1 T rice vinegar
1 1/2 t chile paste
2 T orange zest
1 c orange juice
1 T cornstarch dissolved in 2 tablespoons cold water
Heat one tablespoon of the oil in a large skillet or wok over medium high heat. Add the seitan and stir fry until browned, about 5 minutes. Remove from the skillet and set aside.
Heat the remaining oil in the same skillet over medium heat. Add the garlic and ginger and cook for 30 seconds. Stir in the soy sauce, brown sugar, rice vinegar, chile paste, and orange zest. Add the orange juice and bring to a boil. Stir in the cornstarch mixture and cook, stirring until the sauce thickens. Remove from heat and return the seitan to the skillet, tossing to coat with the sauce.
From Vegan Fire and Spice
Hunan Vegetable Stir Fry
1/2 t hot red pepper flakes
1 1/2 t red wine vinegar
1/2 C tomato puree
1/4 C dry sherry
1/4 C soy sauce
1 T dark sesame oil
1 T sugar
2 T canola oil
1 T grated fresh ginger
3 - garlic cloves, minced
1 lb. bok choy, thinly sliced
1 - large carrot, shredded
4 oz. snow peas, trimmed
8 oz. mushrooms, sliced
Soak the red pepper flakes in the wine vinegar in a small bowl for 30 minutes.
In another small bowl, combine the tomato puree, sherry, soy sauce, sesame oil, and sugar, and set aside.
Heat the canola oil in a large skillet or wok over medium high heat. Add the ginger, garlic, bok choy, carrot, and undrained red pepper flakes, and stir fry for 2 minutes. Add the snow peas and mushrooms and stir fry for 3 minutes longer. Add the reserved sauce and cook until heated through.
From Vegan Fire and Spice
1 1/2 t red wine vinegar
1/2 C tomato puree
1/4 C dry sherry
1/4 C soy sauce
1 T dark sesame oil
1 T sugar
2 T canola oil
1 T grated fresh ginger
3 - garlic cloves, minced
1 lb. bok choy, thinly sliced
1 - large carrot, shredded
4 oz. snow peas, trimmed
8 oz. mushrooms, sliced
Soak the red pepper flakes in the wine vinegar in a small bowl for 30 minutes.
In another small bowl, combine the tomato puree, sherry, soy sauce, sesame oil, and sugar, and set aside.
Heat the canola oil in a large skillet or wok over medium high heat. Add the ginger, garlic, bok choy, carrot, and undrained red pepper flakes, and stir fry for 2 minutes. Add the snow peas and mushrooms and stir fry for 3 minutes longer. Add the reserved sauce and cook until heated through.
From Vegan Fire and Spice
Slivered Seitan and Vegetable Stir Fry
1/3 C water
3 T rice vinegar
2 T light brown sugar
1/4 C soy sauce
1 1/2 t tomato paste
2 T minced garlic
1 T grated fresh ginger
1/2 t dry mustard
1/2 t hot red pepper flakes
2 T hoisin sauce
1 t cornstarch dissolved in 1 tablespoon water
2 T canola oil
1 - yellow onion, thinly sliced
1 - green bell pepper, cut into thin strips
1 - red bell pepper, cut into thin strips
8 oz. broccoli florets, blanched
8 oz. seitan, cut into thin slivers
1/2 C canned water chestnuts, drained and rinsed
In a saucepan, combine the water, vinegar, sugar, soy sauce, tomato paste, garlic, ginger, mustard, hot red pepper flakes, and hoisin sauce, and bring to a boil, stirring until well mixed. Reduce the heat to medium and simmer for 10 minutes, stirring occasionally to prevent sticking. Stir in the cornstarch mixture and simmer until the sauce is thickened and translucent. Set aside.
In a large skillet or wok, heat the oil over medium-high heat. Add the onion and bell peppers, and stir fry for about 2 minutes. Add the broccoli and stir fry until crisp tender, about 3 minutes. Add the seitan and water chestnuts, and stir fry until the seitan is browned, about 5 minutes longer. Stir in the sauce and stir fry until the seitan and vegetables are coated.
From Vegan Fire and Spice
3 T rice vinegar
2 T light brown sugar
1/4 C soy sauce
1 1/2 t tomato paste
2 T minced garlic
1 T grated fresh ginger
1/2 t dry mustard
1/2 t hot red pepper flakes
2 T hoisin sauce
1 t cornstarch dissolved in 1 tablespoon water
2 T canola oil
1 - yellow onion, thinly sliced
1 - green bell pepper, cut into thin strips
1 - red bell pepper, cut into thin strips
8 oz. broccoli florets, blanched
8 oz. seitan, cut into thin slivers
1/2 C canned water chestnuts, drained and rinsed
In a saucepan, combine the water, vinegar, sugar, soy sauce, tomato paste, garlic, ginger, mustard, hot red pepper flakes, and hoisin sauce, and bring to a boil, stirring until well mixed. Reduce the heat to medium and simmer for 10 minutes, stirring occasionally to prevent sticking. Stir in the cornstarch mixture and simmer until the sauce is thickened and translucent. Set aside.
In a large skillet or wok, heat the oil over medium-high heat. Add the onion and bell peppers, and stir fry for about 2 minutes. Add the broccoli and stir fry until crisp tender, about 3 minutes. Add the seitan and water chestnuts, and stir fry until the seitan is browned, about 5 minutes longer. Stir in the sauce and stir fry until the seitan and vegetables are coated.
From Vegan Fire and Spice
Szechuan Vegetables
1 T canola oil
1 T grated fresh ginger
2 - scallions, minced
2 - garlic cloves, minced
2 - small hot red chiles, split lengthwise
1/2 C grated carrots
1/2 C chopped red bell pepper
1 C thinly sliced fresh shiitake mushroom caps
2 C thinly sliced napa cabbage
3 T dry sherry
2 T soy sauce
2 T dark sesame oil
1 t sugar
Heat the canola oil in a large skillet or wok over medium high heat. Add the ginger, scallions, garlic, and chiles, and stir-fry for 1 minute. Add the carrots, bell pepper, mushrooms, and cabbage and stir-fry 3 to 5 minutes or until vegetables soften.
In a small bowl, combine the sherry, soy sauce, sesame oil, and sugar. Add to the vegetables and stir to coat.
From Vegan Fire and Spice
1 T grated fresh ginger
2 - scallions, minced
2 - garlic cloves, minced
2 - small hot red chiles, split lengthwise
1/2 C grated carrots
1/2 C chopped red bell pepper
1 C thinly sliced fresh shiitake mushroom caps
2 C thinly sliced napa cabbage
3 T dry sherry
2 T soy sauce
2 T dark sesame oil
1 t sugar
Heat the canola oil in a large skillet or wok over medium high heat. Add the ginger, scallions, garlic, and chiles, and stir-fry for 1 minute. Add the carrots, bell pepper, mushrooms, and cabbage and stir-fry 3 to 5 minutes or until vegetables soften.
In a small bowl, combine the sherry, soy sauce, sesame oil, and sugar. Add to the vegetables and stir to coat.
From Vegan Fire and Spice
Stir Fried Ginger Seitan and Bok Choy
2 T canola oil
8 oz. seitan, cut into strips
4 - garlic cloves, minced
1 T minced fresh ginger
1 - yellow onion, sliced thin
2 - small thin, fresh hot chiles, seeded and halved
2 T soy sauce
2 T water
1/4 t five spice powder
1/4 t ground black pepper
1/2 t sugar
1 T dry sherry
1 lb. boy choy, cut crosswise into 1/2 inch strips
Heat the oil in a large skillet or wok over medium-high heat. Add the seitan and stir-fry until browned all over. Remove the seitan from the skillet and set aside.
To the same skillet, add the garlic and ginger and stir-fry for 30 seconds. Add the onion and chiles and stir-fry for 3 minutes. Add the soy sauce, water, five spice powder, pepper, sugar, and sherry, and toss together. Add the bok choy to the pan and stir-fry until the greens are wilted. Return the seitan to the pan, and cook, stirring until hot.
From Vegan Fire and Spice
8 oz. seitan, cut into strips
4 - garlic cloves, minced
1 T minced fresh ginger
1 - yellow onion, sliced thin
2 - small thin, fresh hot chiles, seeded and halved
2 T soy sauce
2 T water
1/4 t five spice powder
1/4 t ground black pepper
1/2 t sugar
1 T dry sherry
1 lb. boy choy, cut crosswise into 1/2 inch strips
Heat the oil in a large skillet or wok over medium-high heat. Add the seitan and stir-fry until browned all over. Remove the seitan from the skillet and set aside.
To the same skillet, add the garlic and ginger and stir-fry for 30 seconds. Add the onion and chiles and stir-fry for 3 minutes. Add the soy sauce, water, five spice powder, pepper, sugar, and sherry, and toss together. Add the bok choy to the pan and stir-fry until the greens are wilted. Return the seitan to the pan, and cook, stirring until hot.
From Vegan Fire and Spice
Five Spice Seitan
1 lb. seitan, cut into one inch slices
1 T five spice powder
1/4 t cayenne
2 T canola oil
0 - salt and pepper to taste
1 C vegetable stock
2 T grated orange zest
2 T sake, or dry white wine
1 T chopped fresh cilantro
In a shallow bowl, combine the five spice powder (a mix of star anise, cloves, fennel, cinnamon, and peppercorns) and the cayenne. Add the seitan pieces, turning to coat with the spice mixture.
Heat the oil in a large skillet over medium heat. Add the seitan and cook until browned on all sides, about 10 minutes total. Season to taste with salt and pepper. Keep warm.
Bring the vegetable stock to a boil in a saucepan and simmer until it is reduced by half. Add the orange zest and sake to the broth, and return to a simmer. Season with salt and pepper to taste. Pour the sauce over the reserved seitan. Serve sprinkled with the cilantro.
Adapted from Vegan Fire and Spice
1 T five spice powder
1/4 t cayenne
2 T canola oil
0 - salt and pepper to taste
1 C vegetable stock
2 T grated orange zest
2 T sake, or dry white wine
1 T chopped fresh cilantro
In a shallow bowl, combine the five spice powder (a mix of star anise, cloves, fennel, cinnamon, and peppercorns) and the cayenne. Add the seitan pieces, turning to coat with the spice mixture.
Heat the oil in a large skillet over medium heat. Add the seitan and cook until browned on all sides, about 10 minutes total. Season to taste with salt and pepper. Keep warm.
Bring the vegetable stock to a boil in a saucepan and simmer until it is reduced by half. Add the orange zest and sake to the broth, and return to a simmer. Season with salt and pepper to taste. Pour the sauce over the reserved seitan. Serve sprinkled with the cilantro.
Adapted from Vegan Fire and Spice
Ginger Broccoli
2 T canola oil
1 - head broccoli, cut into one inch flowerets
2 T soy sauce
1 t sugar
1 1/2 T grated ginger
1 - scallion, chopped
1 - garlic clove, minced
1 T dark sesame oil
1 t rice wine vinegar
1/4 t hot red pepper flakes
Heat the canola oil in a large skillet or wok over medium-high heat. Add the broccoli and stir-fry about 1 minute, or until bright green. Sprinkle the broccoli with the soy sauce and sugar. Add the ginger, scallion, and garlic and stir-fry 2 minutes. Stir in the sesame oil, vinegar, and red pepper flakes, and continue to stir-fry until the broccoli is crisp-tender, about 3 minutes.
From Vegan Fire and Spice
1 - head broccoli, cut into one inch flowerets
2 T soy sauce
1 t sugar
1 1/2 T grated ginger
1 - scallion, chopped
1 - garlic clove, minced
1 T dark sesame oil
1 t rice wine vinegar
1/4 t hot red pepper flakes
Heat the canola oil in a large skillet or wok over medium-high heat. Add the broccoli and stir-fry about 1 minute, or until bright green. Sprinkle the broccoli with the soy sauce and sugar. Add the ginger, scallion, and garlic and stir-fry 2 minutes. Stir in the sesame oil, vinegar, and red pepper flakes, and continue to stir-fry until the broccoli is crisp-tender, about 3 minutes.
From Vegan Fire and Spice
Cold Szechuan Noodle Salad
3 T rice vinegar
2 T soy sauce
1 T grated fresh ginger
2 T dark sesame oil
2 t sugar
1 t hot chile paste
8 oz. egg-free Chinese noodles or linguine
1 - red bell pepper, cut into 1/4 inch strips
2 C blanched broccoli florets
1 - carrot, shredded
1/2 C thinly sliced celery
4 - scallions, minced
In a small bowl, combine the vinegar, soy sauce, ginger, sesame oil, sugar, and chile paste. Mix well, cover, and set aside at room temperature for 30 minutes.
Cook the noodles according to package directions. Drain the noodles immediately and rinse under cold water until cool. Drain again.
In a serving bowl, combine the noodles, bell pepper, broccoli, carrot, celery, and scallions. Add the reserved dressing and toss gently to combine. Cover and chill in the refrigerator until ready to serve.
From Vegan Fire and Spice
2 T soy sauce
1 T grated fresh ginger
2 T dark sesame oil
2 t sugar
1 t hot chile paste
8 oz. egg-free Chinese noodles or linguine
1 - red bell pepper, cut into 1/4 inch strips
2 C blanched broccoli florets
1 - carrot, shredded
1/2 C thinly sliced celery
4 - scallions, minced
In a small bowl, combine the vinegar, soy sauce, ginger, sesame oil, sugar, and chile paste. Mix well, cover, and set aside at room temperature for 30 minutes.
Cook the noodles according to package directions. Drain the noodles immediately and rinse under cold water until cool. Drain again.
In a serving bowl, combine the noodles, bell pepper, broccoli, carrot, celery, and scallions. Add the reserved dressing and toss gently to combine. Cover and chill in the refrigerator until ready to serve.
From Vegan Fire and Spice
Anshu's Red Lentil Sambar
1 C red lentils
3 1/2 C water
2 T canola oil
1 t black mustard seeds
1 - onion, chopped
4 - garlic cloves, minced
2 - hot green chiles, seeded and minced
1 t grated ginger
1 - can (14.5 oz.) diced tomatoes, drained
2 1/2 t sambar powder
1/2 t ground coriander
1/4 t cayenne
1/4 t ground cumin
1 t salt
1 C chopped carrots
1 C chopped cauliflower
1 C green beans, cut into one inch pieces
1 C chopped eggplant
1 T fresh lemon juice
1/4 C chopped cilantro
Combine the lentils and water in a pot and bring to a boil. Reduce the heat to medium, cover, and simmer until soft, 30 minutes. Set aside, do not drain. Heat the oil in a skillet over medium heat. Add the mustard seeds. When they begin to pop, add the onion, garlic, chiles, and ginger and cook until softened, 5 minutes. Stir in the tomatoes, then add the sambar powder, coriander, cayenne, cumin, and salt. Add the carrots, cauliflower, green beans, and eggplant. Cover and cook for 5 minutes to soften. Add the vegetable mixture to the reserved lentils, cover, and simmer until the vegetables are soft, 20 minutes. If the mixture becomes too thick, add more water. Stir in the lemon juice and cilantro and cook 5 minutes longer. Taste and adjust the seasonings.
From Vegan Fire and Spice
3 1/2 C water
2 T canola oil
1 t black mustard seeds
1 - onion, chopped
4 - garlic cloves, minced
2 - hot green chiles, seeded and minced
1 t grated ginger
1 - can (14.5 oz.) diced tomatoes, drained
2 1/2 t sambar powder
1/2 t ground coriander
1/4 t cayenne
1/4 t ground cumin
1 t salt
1 C chopped carrots
1 C chopped cauliflower
1 C green beans, cut into one inch pieces
1 C chopped eggplant
1 T fresh lemon juice
1/4 C chopped cilantro
Combine the lentils and water in a pot and bring to a boil. Reduce the heat to medium, cover, and simmer until soft, 30 minutes. Set aside, do not drain. Heat the oil in a skillet over medium heat. Add the mustard seeds. When they begin to pop, add the onion, garlic, chiles, and ginger and cook until softened, 5 minutes. Stir in the tomatoes, then add the sambar powder, coriander, cayenne, cumin, and salt. Add the carrots, cauliflower, green beans, and eggplant. Cover and cook for 5 minutes to soften. Add the vegetable mixture to the reserved lentils, cover, and simmer until the vegetables are soft, 20 minutes. If the mixture becomes too thick, add more water. Stir in the lemon juice and cilantro and cook 5 minutes longer. Taste and adjust the seasonings.
From Vegan Fire and Spice
Braised Cabbage with Cardamom
2 T canola oil
1 - yellow onion, thinly sliced
2 - garlic cloves, minced
1 T minced fresh ginger
1 - head cabbage, chopped
1 t ground cardamom
1/2 t salt
1/4 t ground turmeric
1/4 t hot red pepper flakes
1/4 t ground cinnamon
1/8 t ground black pepper
1 C water
Heat the oil in a large skillet over medium heat. Add the onion, garlic, and ginger, and cook until the onion is golden, stirring frequently, about 10 minutes. Add the cabbage, cardamom, salt, turmeric, red pepper flakes, cinnamon, and pepper, and cook, stirring, for 5 minutes. Stir in the water and bring to a boil. reduce the heat to low, cover, and simmer about 20 minutes, or until tender. Taste to adjust seasonings.
From Vegan Fire and Spice
1 - yellow onion, thinly sliced
2 - garlic cloves, minced
1 T minced fresh ginger
1 - head cabbage, chopped
1 t ground cardamom
1/2 t salt
1/4 t ground turmeric
1/4 t hot red pepper flakes
1/4 t ground cinnamon
1/8 t ground black pepper
1 C water
Heat the oil in a large skillet over medium heat. Add the onion, garlic, and ginger, and cook until the onion is golden, stirring frequently, about 10 minutes. Add the cabbage, cardamom, salt, turmeric, red pepper flakes, cinnamon, and pepper, and cook, stirring, for 5 minutes. Stir in the water and bring to a boil. reduce the heat to low, cover, and simmer about 20 minutes, or until tender. Taste to adjust seasonings.
From Vegan Fire and Spice
Curried Mushrooms
1 - can (13.5 oz.) unsweetened coconut milk
1 t grated fresh ginger
3 - garlic cloves, chopped
2 - small fresh or dried chiles, seeded and chopped
1 t ground coriander
1/2 t ground cumin
1/2 t turmeric
2 T canola oil
1 - yellow onion, thinly sliced
1 lb. white mushrooms, quartered
1 - can (14.5 oz.) diced tomatoes, drained
0 - salt to taste
In a blender, combine the coconut milk, ginger, garlic, chiles, coriander, cumin, and turmeric and blend until smooth.
In a large skillet, heat the oil over medium heat. Add the onion and cook, stirring, until golden brown, about 10 minutes. Add the mushrooms and cook until softened, 5 minutes. Stir in the tomatoes, the reserved coconut milk mixture, and salt to taste. Cook, stirring, until the sauce thickens, about 15 minutes.
From Vegan Fire and Spice
1 t grated fresh ginger
3 - garlic cloves, chopped
2 - small fresh or dried chiles, seeded and chopped
1 t ground coriander
1/2 t ground cumin
1/2 t turmeric
2 T canola oil
1 - yellow onion, thinly sliced
1 lb. white mushrooms, quartered
1 - can (14.5 oz.) diced tomatoes, drained
0 - salt to taste
In a blender, combine the coconut milk, ginger, garlic, chiles, coriander, cumin, and turmeric and blend until smooth.
In a large skillet, heat the oil over medium heat. Add the onion and cook, stirring, until golden brown, about 10 minutes. Add the mushrooms and cook until softened, 5 minutes. Stir in the tomatoes, the reserved coconut milk mixture, and salt to taste. Cook, stirring, until the sauce thickens, about 15 minutes.
From Vegan Fire and Spice
Curried Rice Salad
1/4 C canola oil
1/3 C mango chutney
1/4 C orange juice
2 T fresh lemon juice
1 T curry powder
3/4 t salt
1/4 t cayenne
2 - large carrots, sliced thin on diagonal
1/2 C chopped red bell pepper
1 - hot chile, seeded and minced
2 - scallions, minced
1 C frozen peas, thawed and drained
3 C cooked brown rice
2 T minced parsley
In a food processor, or bowl, blend the oil, chutney, orange juice, lemon juice, curry powder, salt, and cayenne until smooth. Set aside.
Steam the carrots over boiling water until just tender, about 3 minutes. Drain, rinse under cold water, and pat dry.
Transfer the carrots to a large bowl. Add the bell pepper, chile, scallions, peas, rice, and parsley. Pour on the reserved dressing and toss gently to combine well. Taste and adjusts seasonings. Let the salad stand at room temperature for 15 minutes before serving.
From Vegan Fire and Spice
1/3 C mango chutney
1/4 C orange juice
2 T fresh lemon juice
1 T curry powder
3/4 t salt
1/4 t cayenne
2 - large carrots, sliced thin on diagonal
1/2 C chopped red bell pepper
1 - hot chile, seeded and minced
2 - scallions, minced
1 C frozen peas, thawed and drained
3 C cooked brown rice
2 T minced parsley
In a food processor, or bowl, blend the oil, chutney, orange juice, lemon juice, curry powder, salt, and cayenne until smooth. Set aside.
Steam the carrots over boiling water until just tender, about 3 minutes. Drain, rinse under cold water, and pat dry.
Transfer the carrots to a large bowl. Add the bell pepper, chile, scallions, peas, rice, and parsley. Pour on the reserved dressing and toss gently to combine well. Taste and adjusts seasonings. Let the salad stand at room temperature for 15 minutes before serving.
From Vegan Fire and Spice
Cameroon Style Seitan and Spinach
1 lb. fresh spinach, stemmed
2 T canola oil
8 oz. seitan, cut into one inch cubes
1 - yellow onion, sliced
1/2 C tomato sauce
1 1/4 C vegetable stock
2 T peanut butter
1 1/2 T soy sauce
1/4 t cayenne
Steam the spinach over boiling water for 2 minutes. Remove from the heat, and allow to cool. Chop the spinach and set aside.
Heat one tablespoon of the oil in a large saucepan over medium heat. Add the seitan and brown on all sides. Remove the browned seitan with a slotted spoon and set aside.
Add the remaining one tablespoon oil to the saucepan. When hot, add the onion and cook until lightly brown, about 7 minutes, then reduce the heat and add the tomato sauce, vegetable stock, peanut butter, soy sauce, and cayenne. Cook, stirring occasionally, until the mixture comes to a boil, then lower the heat and simmer 10 minutes to blend the flavors. Uncover, add the reserved seitan and cook 5 minutes longer, or until hot. Stir in the reserved spinach and taste to adjust seasonings before serving.
From Vegan Fire and Spice
Harissa Sauce
8 - dried hot red chiles
1 T olive oil
4 - garlic cloves
1 t ground coriander
1 t ground caraway
1/2 t salt
2 t fresh lemon juice
1/4 C water
Stem and seed the chiles, and break them into pieces. Place the chiles in a heatproof bowl and cover with boiling water. Soak the chiles for 15 minutes. Drain but do not pat dry.
Combine the chiles, oil, garlic, coriander, caraway, and salt in a food processor and process to a paste. Add the lemon juice and water and process until smooth, adding a little extra water if the sauce is too thick. The sauce is now ready to use in recipes.
From Vegan Fire and Spice
1 T olive oil
4 - garlic cloves
1 t ground coriander
1 t ground caraway
1/2 t salt
2 t fresh lemon juice
1/4 C water
Stem and seed the chiles, and break them into pieces. Place the chiles in a heatproof bowl and cover with boiling water. Soak the chiles for 15 minutes. Drain but do not pat dry.
Combine the chiles, oil, garlic, coriander, caraway, and salt in a food processor and process to a paste. Add the lemon juice and water and process until smooth, adding a little extra water if the sauce is too thick. The sauce is now ready to use in recipes.
From Vegan Fire and Spice
Tunisian Couscous
1 T canola oil
1 - yellow onion, diced
2 - large carrots, cut into 1/2 inch slices
2 - small turnips, peeled and quartered
1 - red bell pepper, chopped
2 - garlic cloves, chopped
3 C vegetable stock
1 T soy sauce
1/4 t turmeric
1/4 t cayenne
0 - salt and pepper to taste
1 - can (14.5 oz.) diced tomatoes, drained
3 C cooked chickpeas (or 2 15.5-oz. cans, drained and rinsed)
1 t harissa sauce (another recipe)
1 1/2 C couscous
Heat the oil in a large pot over medium heat. Add the onion, carrots, turnips, bell pepper, and garlic. Cover and cook until softened, about 10 minutes. Stir in the vegetable broth, soy sauce, turmeric, cayenne, and salt and pepper to taste. Simmer uncovered until the vegetables are very tender, about 45 minutes. Stir in the tomatoes, chickpeas, and harissa, and keep warm over low heat.
In a saucepan, bring 2 1/2 cups of salted water to a boil. Add the couscous, cover, and remove from the heat. Set aside for 10 minutes. To serve, spoon the hot couscous into shallow bowls and top with the vegetable mixture.
From Vegan Fire and Spice
1 - yellow onion, diced
2 - large carrots, cut into 1/2 inch slices
2 - small turnips, peeled and quartered
1 - red bell pepper, chopped
2 - garlic cloves, chopped
3 C vegetable stock
1 T soy sauce
1/4 t turmeric
1/4 t cayenne
0 - salt and pepper to taste
1 - can (14.5 oz.) diced tomatoes, drained
3 C cooked chickpeas (or 2 15.5-oz. cans, drained and rinsed)
1 t harissa sauce (another recipe)
1 1/2 C couscous
Heat the oil in a large pot over medium heat. Add the onion, carrots, turnips, bell pepper, and garlic. Cover and cook until softened, about 10 minutes. Stir in the vegetable broth, soy sauce, turmeric, cayenne, and salt and pepper to taste. Simmer uncovered until the vegetables are very tender, about 45 minutes. Stir in the tomatoes, chickpeas, and harissa, and keep warm over low heat.
In a saucepan, bring 2 1/2 cups of salted water to a boil. Add the couscous, cover, and remove from the heat. Set aside for 10 minutes. To serve, spoon the hot couscous into shallow bowls and top with the vegetable mixture.
From Vegan Fire and Spice
Spicy Black-Eyed Peas and Collards
2 T olive oil
1 - yellow onion, chopped
3 - garlic cloves, minced
2 - hot green chiles, seeded and minced
2 t grated ginger
8 oz. collard greens, coarsely chopped
2 c water
1 t salt
3 C cooked black-eyed peas (or 2 15-oz. cans, drained and rinsed)
0 - black pepper to taste
Heat the oil in a large pot over medium heat. Add the onion, garlic, chiles, and ginger. Cover and cook until softened, about 5 minutes. Stir in the collards, water, and salt and bring to a boil, then reduce the heat to low and simmer until the collards are tender and most of the water is evaporated, about 20 minutes.
Stir in the black-eyed peas and pepper, to taste, and continue cooking until heated through. Taste to adjust seasonings.
From Vegan Fire and Spice
1 - yellow onion, chopped
3 - garlic cloves, minced
2 - hot green chiles, seeded and minced
2 t grated ginger
8 oz. collard greens, coarsely chopped
2 c water
1 t salt
3 C cooked black-eyed peas (or 2 15-oz. cans, drained and rinsed)
0 - black pepper to taste
Heat the oil in a large pot over medium heat. Add the onion, garlic, chiles, and ginger. Cover and cook until softened, about 5 minutes. Stir in the collards, water, and salt and bring to a boil, then reduce the heat to low and simmer until the collards are tender and most of the water is evaporated, about 20 minutes.
Stir in the black-eyed peas and pepper, to taste, and continue cooking until heated through. Taste to adjust seasonings.
From Vegan Fire and Spice
Ethiopian Seitan Wat
2 T olive oil
1 - large yellow onion, chopped
3 - garlic cloves, minced
1 t minced ginger
1 lb. seitan, cut into one inch slices
1/2 t cayenne
1 T tomato paste
1/2 t salt
1/2 t ground cumin
1/2 t ground allspice
1/2 t ground coriander
1/4 t ground cardamom
1 - can (15 oz.) crushed tomatoes
1 C water
0 - freshly cooked rice
1/4 C crushed roasted peanuts
Heat the oil in a large saucepan over medium heat. Add the onion, garlic, and ginger, and cook until softened, about 5 minutes. Add the seitan and cook, turning once, until lightly browned, about 10 minutes.
Add the cayenne, tomato paste, salt, cumin, allspice, coriander, cardamom, and tomatoes, and mix well. Stir in the water and bring to a boil. Reduce the heat to low and simmer for 30 minutes or until flavor has developed. Serve hot over rice, sprinkled with ground peanuts.
From Vegan Fire and Spice
1 - large yellow onion, chopped
3 - garlic cloves, minced
1 t minced ginger
1 lb. seitan, cut into one inch slices
1/2 t cayenne
1 T tomato paste
1/2 t salt
1/2 t ground cumin
1/2 t ground allspice
1/2 t ground coriander
1/4 t ground cardamom
1 - can (15 oz.) crushed tomatoes
1 C water
0 - freshly cooked rice
1/4 C crushed roasted peanuts
Heat the oil in a large saucepan over medium heat. Add the onion, garlic, and ginger, and cook until softened, about 5 minutes. Add the seitan and cook, turning once, until lightly browned, about 10 minutes.
Add the cayenne, tomato paste, salt, cumin, allspice, coriander, cardamom, and tomatoes, and mix well. Stir in the water and bring to a boil. Reduce the heat to low and simmer for 30 minutes or until flavor has developed. Serve hot over rice, sprinkled with ground peanuts.
From Vegan Fire and Spice
Bulgur Stuffed Peppers
1 C bulgur
2 1/2 C water
0 - salt to taste
6 - green bell peppers
2 T olive oil
1 - yellow onion, chopped
1/2 C chopped celery
2 - garlic cloves, minced
2 - small fresh hot chiles, seeded and minced
1/4 C fresh parsley, minced
1 t dried dill
1/2 t ground cumin
2 T fresh lemon juice
1/4 C pine nuts
1/4 C currants
1 t sugar
0 - black pepper to taste
Preheat the oven to 350°F. Combine the bulgur and 2 cups of the water in a saucepan and bring to a boil. Reduce the heat to low, salt the water, then cover and cook for 15 minutes. Set aside to cool. In a pot of boiling water, blanch the peppers for 5 minutes, or until softened. Remove from the water and allow to cool.
Heat the oil in a large skillet over medium heat. Add the onion, celery, garlic, and chiles, and cook 15 minutes, or until softened. remove from the water and allow to cool.
Heat the oil in a large skillet over medium heat. Add the onion, celery, garlic, and chiles, and cook 5 minutes, or until softened. Add the parsley, dill, cumin, lemon juice, pine nuts, currants, sugar, reserved bulgur, and salt and pepper to taste, and mix well.
Gently stuff the mixture into the peppers and arrange them in a baking dish. Add the remaining 1/2 cup of water to the bottom of the dish. cover and bake for 30 minutes or until the peppers are tender.
From Vegan Fire and Spice
2 1/2 C water
0 - salt to taste
6 - green bell peppers
2 T olive oil
1 - yellow onion, chopped
1/2 C chopped celery
2 - garlic cloves, minced
2 - small fresh hot chiles, seeded and minced
1/4 C fresh parsley, minced
1 t dried dill
1/2 t ground cumin
2 T fresh lemon juice
1/4 C pine nuts
1/4 C currants
1 t sugar
0 - black pepper to taste
Preheat the oven to 350°F. Combine the bulgur and 2 cups of the water in a saucepan and bring to a boil. Reduce the heat to low, salt the water, then cover and cook for 15 minutes. Set aside to cool. In a pot of boiling water, blanch the peppers for 5 minutes, or until softened. Remove from the water and allow to cool.
Heat the oil in a large skillet over medium heat. Add the onion, celery, garlic, and chiles, and cook 15 minutes, or until softened. remove from the water and allow to cool.
Heat the oil in a large skillet over medium heat. Add the onion, celery, garlic, and chiles, and cook 5 minutes, or until softened. Add the parsley, dill, cumin, lemon juice, pine nuts, currants, sugar, reserved bulgur, and salt and pepper to taste, and mix well.
Gently stuff the mixture into the peppers and arrange them in a baking dish. Add the remaining 1/2 cup of water to the bottom of the dish. cover and bake for 30 minutes or until the peppers are tender.
From Vegan Fire and Spice
Persian Orange Rice with Pistachios
2 - large seedless oranges
2 - garlic cloves, minced
1 T fresh ginger, grated
1/2 t hot red pepper flakes
1/2 t ground cinnamon
1/4 t turmeric
1/4 C frozen orange juice concentrate
1 t sugar
2 T canola oil
1/2 C vegetable stock
4 C cooked brown rice
1/2 C chopped pistachios
1/4 C fresh parsley, minced
0 - salt and pepper to taste
Grate the oranges to remove the zest. Blanch the orange zest in boiling water for 1 minute, then set aside. Peel and chop the oranges.
In a blender, combine the oranges, garlic, ginger, hot red pepper flakes, cinnamon, turmeric, orange juice, and sugar, and blend until smooth.
Heat the oil in a large skillet over low heat. Add the reserved orange zest and gently saute for 1 minute. Add the contents of the blender and the broth and simmer, stirring occasionally, for 5 minutes.
Add the rice and stir gently to heat through. Add the pistachios and parsley, and continue to cook, stirring gently, until hot. Season to taste with salt and pepper. Transfer to a serving dish and serve hot.
From Vegan Fire and Spice
2 - garlic cloves, minced
1 T fresh ginger, grated
1/2 t hot red pepper flakes
1/2 t ground cinnamon
1/4 t turmeric
1/4 C frozen orange juice concentrate
1 t sugar
2 T canola oil
1/2 C vegetable stock
4 C cooked brown rice
1/2 C chopped pistachios
1/4 C fresh parsley, minced
0 - salt and pepper to taste
Grate the oranges to remove the zest. Blanch the orange zest in boiling water for 1 minute, then set aside. Peel and chop the oranges.
In a blender, combine the oranges, garlic, ginger, hot red pepper flakes, cinnamon, turmeric, orange juice, and sugar, and blend until smooth.
Heat the oil in a large skillet over low heat. Add the reserved orange zest and gently saute for 1 minute. Add the contents of the blender and the broth and simmer, stirring occasionally, for 5 minutes.
Add the rice and stir gently to heat through. Add the pistachios and parsley, and continue to cook, stirring gently, until hot. Season to taste with salt and pepper. Transfer to a serving dish and serve hot.
From Vegan Fire and Spice
Spicy Skewered Vegetable Kebabs
3 - garlic cloves, crushed
1/3 C canola oil
1/4 C fresh lime juice
1/2 t ground cumin
1/2 t ground coriander
1/2 t salt
1/4 t cayenne
2 - small red onions, quartered
2 - red or yellow bell peppers, cut into 1-1/2 inch pieces
2 - medium zucchini, cut into 1-1/2 inch chunks
2 C white mushrooms, trimmed, and halved or quartered if large
1 - pint cherry tomatoes
Whisk the garlic, olive oil, lime juice, cumin, coriander, salt, and cayenne in a shallow bowl until well blended. Set aside. Steam the onions over boiling water for 1 minutes. Add the bell pepper and zucchini to the steamer and continue steaming 1 minute longer. Add the mushrooms to the steamer and steam for 1 minute longer.
Transfer all the lightly steamed vegetables to the bowl with the marinade, and toss until coated. Let stand, covered, at room temperature 30 minutes, tossing occasionally.
Preheat the broiler or grill. Remove the vegetables from the marinade and thread them onto skewers, ending with a cherry tomato on each skewer. Brush with marinade and broil or grill, turning once or twice until browned, about 5 minutes.
From Vegan Fire and Spice
1/3 C canola oil
1/4 C fresh lime juice
1/2 t ground cumin
1/2 t ground coriander
1/2 t salt
1/4 t cayenne
2 - small red onions, quartered
2 - red or yellow bell peppers, cut into 1-1/2 inch pieces
2 - medium zucchini, cut into 1-1/2 inch chunks
2 C white mushrooms, trimmed, and halved or quartered if large
1 - pint cherry tomatoes
Whisk the garlic, olive oil, lime juice, cumin, coriander, salt, and cayenne in a shallow bowl until well blended. Set aside. Steam the onions over boiling water for 1 minutes. Add the bell pepper and zucchini to the steamer and continue steaming 1 minute longer. Add the mushrooms to the steamer and steam for 1 minute longer.
Transfer all the lightly steamed vegetables to the bowl with the marinade, and toss until coated. Let stand, covered, at room temperature 30 minutes, tossing occasionally.
Preheat the broiler or grill. Remove the vegetables from the marinade and thread them onto skewers, ending with a cherry tomato on each skewer. Brush with marinade and broil or grill, turning once or twice until browned, about 5 minutes.
From Vegan Fire and Spice
Middle Eastern Rice Salad
3 C cold cooked long-grain brown rice
1 - red onion, chopped
1/2 C chopped celery
4 - scallions, minced
1/4 C slivered blanched almonds
2 T fresh mint, chopped
2 T fresh ginger, minced
1 T sesame seeds
1 T parsley, minced
2 - oranges, separated into segments and cut into bite-sized pieces
1/4 C orange juice
2 T fresh lemon juice
1/3 C olive oil
1/2 t hot red pepper flakes
3/4 t salt
1/8 t ground black pepper
6 C torn romaine lettuce
In a large bowl, combine the cooked rice, onion, celery, scallions, almonds, mint, ginger, sesame seeds, parsley, and orange segments. Set aside.
in a small bowl, combine the orange juice, lemon juice, olive oil, red pepper flakes, salt, and pepper, and whisk until well blended. Pour the dressing over the rice mixture and toss gently to combine.
To serve, line plates with the lettuce, and spoon the rice mixture on top.
From Vegan Fire and Spice
1 - red onion, chopped
1/2 C chopped celery
4 - scallions, minced
1/4 C slivered blanched almonds
2 T fresh mint, chopped
2 T fresh ginger, minced
1 T sesame seeds
1 T parsley, minced
2 - oranges, separated into segments and cut into bite-sized pieces
1/4 C orange juice
2 T fresh lemon juice
1/3 C olive oil
1/2 t hot red pepper flakes
3/4 t salt
1/8 t ground black pepper
6 C torn romaine lettuce
In a large bowl, combine the cooked rice, onion, celery, scallions, almonds, mint, ginger, sesame seeds, parsley, and orange segments. Set aside.
in a small bowl, combine the orange juice, lemon juice, olive oil, red pepper flakes, salt, and pepper, and whisk until well blended. Pour the dressing over the rice mixture and toss gently to combine.
To serve, line plates with the lettuce, and spoon the rice mixture on top.
From Vegan Fire and Spice
Turkish Red Pepper Walnut Spread
2 - roasted red peppers, drained
3/4 C walnuts
1 - clove garlic, halved
3 T olive oil
2 T fresh lemon juice
1/2 t hot red pepper flakes
1/2 t ground cumin
0 - salt to taste
1 T fresh parsley, minced
Combine the roasted peppers, walnuts, and garlic in a food processor and process until smooth. Add the olive oil, lemon juice, hot red pepper flakes, cumin, and salt to taste, and process until smooth and creamy. Transfer to a small bowl and sprinkle with parsley. Refrigerate until ready to serve.
From Vegan Fire and Spice
Majorcan Baked Vegetables
2 T olive oil
1 lb. new potatoes, sliced
2 - large green bell peppers, cut intl 1/2 inch strips
1 - eggplant, cut into 1/4 inch slices
4 - garlic cloves, minced
1 lb. plum tomatoes, chopped
1/2 t dried oregano
1/4 t cayenne
0 - salt and pepper to taste
Heat the oil in a large skillet over medium heat. Add the potato slices, and cook, turning frequently, for 10 minutes, or until lightly browned. remove with a slotted spoon and set aside. Add the peppers to the oil and cook for 5 minutes, until softened. Remove with a slotted spoon and set aside. Add the eggplant to the skillet and cook in batches in the oil, until golden on both sides, adding more oil as needed. Remove and drain on paper towels.
Preheat the oven to 375°F. Add the garlic to the skillet, cook 30 seconds, then add the tomatoes, and cook for 10 minutes, stirring, to thicken. Season with the oregano, cayenne, and salt and pepper to taste.
Lightly oil a large baking dish and arrange the cooked vegetables in layers, seasoning each layer with salt and pepper. Pour the tomato sauce over the top, cover, and bake for 30 minutes or until the vegetables are tender. Let stand 10 minutes before serving.
From Vegan Fire and Spice
1 lb. new potatoes, sliced
2 - large green bell peppers, cut intl 1/2 inch strips
1 - eggplant, cut into 1/4 inch slices
4 - garlic cloves, minced
1 lb. plum tomatoes, chopped
1/2 t dried oregano
1/4 t cayenne
0 - salt and pepper to taste
Heat the oil in a large skillet over medium heat. Add the potato slices, and cook, turning frequently, for 10 minutes, or until lightly browned. remove with a slotted spoon and set aside. Add the peppers to the oil and cook for 5 minutes, until softened. Remove with a slotted spoon and set aside. Add the eggplant to the skillet and cook in batches in the oil, until golden on both sides, adding more oil as needed. Remove and drain on paper towels.
Preheat the oven to 375°F. Add the garlic to the skillet, cook 30 seconds, then add the tomatoes, and cook for 10 minutes, stirring, to thicken. Season with the oregano, cayenne, and salt and pepper to taste.
Lightly oil a large baking dish and arrange the cooked vegetables in layers, seasoning each layer with salt and pepper. Pour the tomato sauce over the top, cover, and bake for 30 minutes or until the vegetables are tender. Let stand 10 minutes before serving.
From Vegan Fire and Spice
Roasted Catalan Style Vegetables
2 - spanish onions, in their skins
2 - red bell peppers
1 - eggplant
1 - head of garlic, in its skin
1/2 t salt
1 T capers
2 T fresh parsley, minced
1/2 t dried marjoram
1/4 C olive oil
Preheat the oven to 375°F. Place the onions in a baking pan and bake for 30 minutes. Remove from the oven and add the bell peppers, eggplant, and garlic to the pan and bake one hour longer.
Remove from the oven and cover the vegetables with a clean dish towel for 10 minutes. Remove the charred skin from the peppers and scrape out the seeds. Cut the flesh into strips. Remove the skin of the eggplant and cut the flesh lengthwise into strips. Peel and chop the onions. Arrange the roasted vegetables in a serving dish.
Separate the baked garlic cloves from the papery skins and place in a food processor. Add the salt, capers, parsley, and marjoram and process to a paste. With the machine running, add the olive oil and process until smooth. Toss the garlic mixture with the vegetables and serve.
From Vegan Fire and Spice
2 - red bell peppers
1 - eggplant
1 - head of garlic, in its skin
1/2 t salt
1 T capers
2 T fresh parsley, minced
1/2 t dried marjoram
1/4 C olive oil
Preheat the oven to 375°F. Place the onions in a baking pan and bake for 30 minutes. Remove from the oven and add the bell peppers, eggplant, and garlic to the pan and bake one hour longer.
Remove from the oven and cover the vegetables with a clean dish towel for 10 minutes. Remove the charred skin from the peppers and scrape out the seeds. Cut the flesh into strips. Remove the skin of the eggplant and cut the flesh lengthwise into strips. Peel and chop the onions. Arrange the roasted vegetables in a serving dish.
Separate the baked garlic cloves from the papery skins and place in a food processor. Add the salt, capers, parsley, and marjoram and process to a paste. With the machine running, add the olive oil and process until smooth. Toss the garlic mixture with the vegetables and serve.
From Vegan Fire and Spice
Pasta Puttanesca
2 T olive oil
4 - garlic cloves, finely chopped
1 - can (28 oz.) diced tomatoes, drained
1/2 t hot red pepper flakes
1/2 t dried basil
1/2 t dried oregano
0 - salt and pepper to taste
1/2 C black olives, halved and pitted
1/2 C green olives, halved and pitted
3 T capers, rinsed and drained
1/4 C dry white wine
1 lb. spaghetti
3 T fresh parsley, minced
In a saucepan, heat the olive oil over medium heat and add the garlic. When the garlic becomes fragrant, add the tomatoes, red pepper flakes, basil, oregano, and salt and pepper to taste. Bring the sauce just to a boil, then reduce heat to low, stirring to help break up the tomatoes. Simmer for 20 minutes, stirring, until the tomatoes make a thick sauce. Add the olives, capers, and wine and keep warm over low heat.
Bring a pot of salted water to a boil. Add the spaghetti to the water and cook until it is al dente, about 10 minutes. Drain the pasta and transfer to a large serving bowl.
Taste the sauce and adjust the seasonings. Add the sauce to the pasta and toss to combine. Serve immediately, sprinkled with the minced parsley.
From Vegan Fire and Spice
4 - garlic cloves, finely chopped
1 - can (28 oz.) diced tomatoes, drained
1/2 t hot red pepper flakes
1/2 t dried basil
1/2 t dried oregano
0 - salt and pepper to taste
1/2 C black olives, halved and pitted
1/2 C green olives, halved and pitted
3 T capers, rinsed and drained
1/4 C dry white wine
1 lb. spaghetti
3 T fresh parsley, minced
In a saucepan, heat the olive oil over medium heat and add the garlic. When the garlic becomes fragrant, add the tomatoes, red pepper flakes, basil, oregano, and salt and pepper to taste. Bring the sauce just to a boil, then reduce heat to low, stirring to help break up the tomatoes. Simmer for 20 minutes, stirring, until the tomatoes make a thick sauce. Add the olives, capers, and wine and keep warm over low heat.
Bring a pot of salted water to a boil. Add the spaghetti to the water and cook until it is al dente, about 10 minutes. Drain the pasta and transfer to a large serving bowl.
Taste the sauce and adjust the seasonings. Add the sauce to the pasta and toss to combine. Serve immediately, sprinkled with the minced parsley.
From Vegan Fire and Spice
Seitan Cacciatore
1 lb. seitan, cut into 2 inch pieces
2 T olive oil
0 - salt and pepper to taste
1 - yellow onion, chopped
1 - carrot, cut into 1/4 inchs lices
1 - celery rib, cut into 1/4 inch slices
1 - green bell pepper, cut into 1/2 inch pieces
2 - garlic cloves, minced
1/2 t hot red pepper flakes
1/2 t dried oregano
1 - can (28 oz.) diced tomatoes, undrained
1/2 C dry white wine
2 T fresh parsley, minced
In a large saucepan, heat the oil over medium-high heat. Add the seitan and brown lightly on all sides, about 10 minutes. Season with salt and pepper to taste, then transfer to a plate and set aside.
In the same saucepan, add the onion, carrot, celery, and bell pepper. Cover and cook over medium heat, until softened, 5 to 7 minutes, stirring occasionally. Add the garlic and the hot red pepper flakes and cook, stirring, for 1 minute. Add the oregano and tomatoes with their juice and cook, stirring for 2 minutes. Add the wine and boil the mixture, stirring until it is reduced by half, about 5 minutes. Add the reserved seitan and season with salt and pepper to taste. Bring to a boil, then reduce the heat to medium. Cover and cook for 20 minutes, then transfer the seitan to a platter. Stir the parsley into the saucepan and spoon the sauce and vegetables over the seitan.
Adapted from Vegan Fire and Spice
2 T olive oil
0 - salt and pepper to taste
1 - yellow onion, chopped
1 - carrot, cut into 1/4 inchs lices
1 - celery rib, cut into 1/4 inch slices
1 - green bell pepper, cut into 1/2 inch pieces
2 - garlic cloves, minced
1/2 t hot red pepper flakes
1/2 t dried oregano
1 - can (28 oz.) diced tomatoes, undrained
1/2 C dry white wine
2 T fresh parsley, minced
In a large saucepan, heat the oil over medium-high heat. Add the seitan and brown lightly on all sides, about 10 minutes. Season with salt and pepper to taste, then transfer to a plate and set aside.
In the same saucepan, add the onion, carrot, celery, and bell pepper. Cover and cook over medium heat, until softened, 5 to 7 minutes, stirring occasionally. Add the garlic and the hot red pepper flakes and cook, stirring, for 1 minute. Add the oregano and tomatoes with their juice and cook, stirring for 2 minutes. Add the wine and boil the mixture, stirring until it is reduced by half, about 5 minutes. Add the reserved seitan and season with salt and pepper to taste. Bring to a boil, then reduce the heat to medium. Cover and cook for 20 minutes, then transfer the seitan to a platter. Stir the parsley into the saucepan and spoon the sauce and vegetables over the seitan.
Adapted from Vegan Fire and Spice
Saturday, May 30, 2009
CE's Olive Tapenade
1 C green olives stuffed with pimientos
1 - can pitted black olives
1/2 C sun-dried tomatoes, reconstituted and chopped
1/2 C fresh parsley, coarsely chopped
1/4 C capers
1/2 C marinated banana peppers
1 t oregano
1 t celery salt
1 t thyme
1 t basil
1/4 C olive oil
1 - lemon, juice of
Put it all in a food processor and blend until chunky, but not creamy.
Friday, May 15, 2009
Arugula Potato Salad
1 1/2 lbs. small red potatoes, halved or quartered
0 - salt
1 - large or 2 small red bell peppers
1 - clove garlic
1 T capers
2 T fresh lemon juice
1/2 t sugar
1/4 t cayenne
1/3 C olive oil
1 1/2 C coarsely chopped arugula
Place the potatoes in a saucepan with enough cold water to cover by one inch. Bring to a boil, salt the water, reduce the heat to a simmer and cook, uncovered, until the potatoes are just tender, 10 to 15 minutes. Drain well, place in a serving bowl, and set aside.
Roast the peppers over an open flame or broil about 4 inches from the heat source, turning until the skins are completely blackened. Put the charred peppers into a paper bag and let them steam for about 5 minutes to loosen the skins. Scrape off the blackened skin and remove the seeds and stems. Chop the peppers into 1/2 inch dice and add to the potatoes in the bowl.
Mince the garlic and capers in a food processor. Add the lemon juice, sugar, cayenne, and salt to taste, and process until well blended. With the machine running, slowly add the olive oil. Pour the dressing onto the potatoes. Add the arugula and toss until coated. Taste to adjust the seasonings, adding more salt if needed.
From Vegan Fire and Spice
0 - salt
1 - large or 2 small red bell peppers
1 - clove garlic
1 T capers
2 T fresh lemon juice
1/2 t sugar
1/4 t cayenne
1/3 C olive oil
1 1/2 C coarsely chopped arugula
Place the potatoes in a saucepan with enough cold water to cover by one inch. Bring to a boil, salt the water, reduce the heat to a simmer and cook, uncovered, until the potatoes are just tender, 10 to 15 minutes. Drain well, place in a serving bowl, and set aside.
Roast the peppers over an open flame or broil about 4 inches from the heat source, turning until the skins are completely blackened. Put the charred peppers into a paper bag and let them steam for about 5 minutes to loosen the skins. Scrape off the blackened skin and remove the seeds and stems. Chop the peppers into 1/2 inch dice and add to the potatoes in the bowl.
Mince the garlic and capers in a food processor. Add the lemon juice, sugar, cayenne, and salt to taste, and process until well blended. With the machine running, slowly add the olive oil. Pour the dressing onto the potatoes. Add the arugula and toss until coated. Taste to adjust the seasonings, adding more salt if needed.
From Vegan Fire and Spice
Artichoke Hearts with Garlic and Capers
1 - bag (9 oz.) frozen artichoke hearts
3 T olive oil
3 - cloves garlic, minced
1 T capers
1/2 t crushed red pepper
2 T fresh lemon juice
0 - salt and pepper to taste
2 T minced fresh parsley
1/4 C toasted dried bread crumbs
Cook the artichoke hearts according to package directions. Drain and set aside.
heat the oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the reserved artichokes, capers, and crushed red pepper. Add the lemon juice and season with salt and pepper to taste. Simmer, stirring to blend the flavors for three minutes. Add the parsley and bread crumbs and toss to combine.
From Vegan Fire and Spice
3 T olive oil
3 - cloves garlic, minced
1 T capers
1/2 t crushed red pepper
2 T fresh lemon juice
0 - salt and pepper to taste
2 T minced fresh parsley
1/4 C toasted dried bread crumbs
Cook the artichoke hearts according to package directions. Drain and set aside.
heat the oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the reserved artichokes, capers, and crushed red pepper. Add the lemon juice and season with salt and pepper to taste. Simmer, stirring to blend the flavors for three minutes. Add the parsley and bread crumbs and toss to combine.
From Vegan Fire and Spice
Wednesday, May 13, 2009
Citrus Marinated Tempeh With Sweet Potatoes
2 - pkgs (8 oz. each) tempeh
1 1/2 C orange juice
1/2 C fresh lemon juice
2 T soy sauce
1 T mirin
1/2 C chopped onion
2 - garlic cloves, chopped
1 - hot chile minced
1 T light brown sugar
2 - large sweet potatoes, peeled and cut into 1/2 inch slices
2 T canola oil
1 T chopped fresh parsley
Simmer the tempeh in a saucepan of water for 30 minutes. Drain, cool slightly, then cut into 1/2 inch strips.
In a blender, combine the orange juice, lemon juice, soy sauce, mirin, onion, garlic, and chile, and process until blended. Transfer the marinade to a shallow bowl, add the tempeh and marinate for one hour. Boil the sweet potatoes until tender, about 20 minutes. Set aside to cool.
Heat the oil in a large skillet over medium heat, add the tepeh, reserving the marinade, and cook until browned all over, about 10 minutes. Reduce the heat to low and add the reserved marinade. Cover and simmer, stirring occasionally, until hot, about 5 minutes. Transfer the tempeh to a serving platter and keep warm. Add the sweet potato slices to the sauce and simmer until heated through.
Arrange the sweet potatoes around the tempeh on the serving platter. Pour on any remaining sauce and sprinkle with the parsley.
1 1/2 C orange juice
1/2 C fresh lemon juice
2 T soy sauce
1 T mirin
1/2 C chopped onion
2 - garlic cloves, chopped
1 - hot chile minced
1 T light brown sugar
2 - large sweet potatoes, peeled and cut into 1/2 inch slices
2 T canola oil
1 T chopped fresh parsley
Simmer the tempeh in a saucepan of water for 30 minutes. Drain, cool slightly, then cut into 1/2 inch strips.
In a blender, combine the orange juice, lemon juice, soy sauce, mirin, onion, garlic, and chile, and process until blended. Transfer the marinade to a shallow bowl, add the tempeh and marinate for one hour. Boil the sweet potatoes until tender, about 20 minutes. Set aside to cool.
Heat the oil in a large skillet over medium heat, add the tepeh, reserving the marinade, and cook until browned all over, about 10 minutes. Reduce the heat to low and add the reserved marinade. Cover and simmer, stirring occasionally, until hot, about 5 minutes. Transfer the tempeh to a serving platter and keep warm. Add the sweet potato slices to the sauce and simmer until heated through.
Arrange the sweet potatoes around the tempeh on the serving platter. Pour on any remaining sauce and sprinkle with the parsley.
Jamaican Baked Vegetables
2 - red onions, cut into one inch chunks
2 - large carrots, cut into 1/2 inch slices
2 - sweet potatoes, peeled and cut into two inch chunks
2 - Yukon gold potatoes, cut into one inch chunks
1/4 C water
1 C crushed canned pineapple
1/4 C fresh lime juice
1/2 C light brown sugar
3 - cloves garlic, minced
2 t grated fresh ginger
1/8 t ground cloves
1/2 orange juice
1/2 t hot red pepper flakes
1/2 t salt
1/4 t freshly ground black pepper
3 T dark Jamaican rum
Preheat the oven to 425°F. Lightly oil a large roasting pan and add the onions, carrots, sweet potatoes, and white potatoes. Add the water, cover tightly, and bake for 30 minutes. In a blender or food processor, combine the pineapple, lime juice, brown sugar, garlic, ginger, cloves, orange juice, hot red pepper flakes, salt, and pepper and puree until smooth. Pour the sauce mixture over the vegetables, cover rightly, and return to the oven and bake for another 30 minutes longer. Remove from the oven and baste the vegetables with the liquid in the pan. Return to the oven and bake, uncovered, until tender, about 15 minutes longer.
When the vegetables are tender, remove from the oven and place on a serving platter. Cover loosely with foil to keep warm. Transfer the basting liquid to a small saucepan and bring to a boil over high heat. Add the rum, if using, and continue cooking, stirring constantly, for two minutes. Pour the sauce over the vegetables and serve. Add seitan or tempeh if you want something chunkier.
2 - large carrots, cut into 1/2 inch slices
2 - sweet potatoes, peeled and cut into two inch chunks
2 - Yukon gold potatoes, cut into one inch chunks
1/4 C water
1 C crushed canned pineapple
1/4 C fresh lime juice
1/2 C light brown sugar
3 - cloves garlic, minced
2 t grated fresh ginger
1/8 t ground cloves
1/2 orange juice
1/2 t hot red pepper flakes
1/2 t salt
1/4 t freshly ground black pepper
3 T dark Jamaican rum
Preheat the oven to 425°F. Lightly oil a large roasting pan and add the onions, carrots, sweet potatoes, and white potatoes. Add the water, cover tightly, and bake for 30 minutes. In a blender or food processor, combine the pineapple, lime juice, brown sugar, garlic, ginger, cloves, orange juice, hot red pepper flakes, salt, and pepper and puree until smooth. Pour the sauce mixture over the vegetables, cover rightly, and return to the oven and bake for another 30 minutes longer. Remove from the oven and baste the vegetables with the liquid in the pan. Return to the oven and bake, uncovered, until tender, about 15 minutes longer.
When the vegetables are tender, remove from the oven and place on a serving platter. Cover loosely with foil to keep warm. Transfer the basting liquid to a small saucepan and bring to a boil over high heat. Add the rum, if using, and continue cooking, stirring constantly, for two minutes. Pour the sauce over the vegetables and serve. Add seitan or tempeh if you want something chunkier.
Sunday, May 10, 2009
Seitan with Tomato Orange Sauce
2 T olive oil
1/4 C minced scallion
2 t minced garlic
1/2 t ground cumin
1/2 t crushed red pepper flakes
1 - can (14.5 oz.) diced tomatoes, drained
1/2 C orange juice concentrate
1 t tomato paste
1 t salt
1/8 t freshly ground black pepper
1 lb. seitan, cut into 1/4 inch slices
Heat one tablespoon of the oil in a saucepan over medium heat. Add the scallions, garlic, cumin, and hot red pepper flakes. Cook, stirring, for 30 seconds, then add the tomatoes, orange juice concentrate, tomato paste, salt, and pepper, and cook for 5 minutes, stirring occasionally. Taste to adjust the seasonings, and keep warm. Heat the remaining 1 tablespoon of oil in a large skillet over medium-high heat. Add the seitan and cook until browned on both sides, about 10 minutes total. Transfer the seitan to a serving platter and spoon the reserved sauce over the seitan.
From Vegan Fire and Spice
Grilled Vegetable Fajitas
3 - portobello mushroom caps
3 - limes, juice of (about 1/2 cup)
3 - cloves garlic, chopped
2 - hot green chiles, seeded and chopped
2 T fresh cilantro, minced
1 t salt
1 - red bell pepper, seeded and quartered
1 - zucchini, halved lengthwise
8 - flour tortillas
In a shallow bowl, combine the mushrooms, lime juice, garlic, chiles, cilantro, and salt. Cover and marinate in the refrigerator for at least one hour. Preheat the grill or oven. Drain the mushrooms and reserve the marinade. Place the mushrooms, bell pepper, and zucchini on a grill, or if using an oven, on a baking sheet. Grill the vegetables until tender and browned, basting with the reserved marinade. Slice the vegetables into thin strips and wrap up in tortillas.
From Vegan Fire and Spice
3 - limes, juice of (about 1/2 cup)
3 - cloves garlic, chopped
2 - hot green chiles, seeded and chopped
2 T fresh cilantro, minced
1 t salt
1 - red bell pepper, seeded and quartered
1 - zucchini, halved lengthwise
8 - flour tortillas
In a shallow bowl, combine the mushrooms, lime juice, garlic, chiles, cilantro, and salt. Cover and marinate in the refrigerator for at least one hour. Preheat the grill or oven. Drain the mushrooms and reserve the marinade. Place the mushrooms, bell pepper, and zucchini on a grill, or if using an oven, on a baking sheet. Grill the vegetables until tender and browned, basting with the reserved marinade. Slice the vegetables into thin strips and wrap up in tortillas.
From Vegan Fire and Spice
Mexican Fruit Salad
2 - navel oranges, peeled and cut into one inch chunks
2 C fresh or canned pineapple chunks
1 - jicama, peeled and cut into 3/4 inch chunks
1/2 C fresh orange juice
1/4 C fresh lime juice
2 - ripe pears, cored and cut into one inch chunks
2 - ripe bananas, sliced
1 - pomegranate, seeds of
1 1/2 T fresh mint, chopped
2 T cider vinegar
1/4 t chili powder
1/8 t cayenne
1 T minced scallions
1/4 C canola oil
Combine the oranges, pineapple, jicama, orange juice, and lime juice in a large bowl and refrigerate for several hours to marinate. Drain the marinated fruit, reserving the juice. Combine the marinated fruit with the pears and bananas, and add to salad bowl. Sprinkle the salad with pomegranate seeds and mint, and set aside. In a small bowl combine 1/2 cup of the reserved juice with the vinegar, chili powder, cayenne, and scallions. Whisk in the oil in a thin stream. Drizzle the vinaigrette over the salad. Serve immediately.
From Vegan Fire and Spice
2 C fresh or canned pineapple chunks
1 - jicama, peeled and cut into 3/4 inch chunks
1/2 C fresh orange juice
1/4 C fresh lime juice
2 - ripe pears, cored and cut into one inch chunks
2 - ripe bananas, sliced
1 - pomegranate, seeds of
1 1/2 T fresh mint, chopped
2 T cider vinegar
1/4 t chili powder
1/8 t cayenne
1 T minced scallions
1/4 C canola oil
Combine the oranges, pineapple, jicama, orange juice, and lime juice in a large bowl and refrigerate for several hours to marinate. Drain the marinated fruit, reserving the juice. Combine the marinated fruit with the pears and bananas, and add to salad bowl. Sprinkle the salad with pomegranate seeds and mint, and set aside. In a small bowl combine 1/2 cup of the reserved juice with the vinegar, chili powder, cayenne, and scallions. Whisk in the oil in a thin stream. Drizzle the vinaigrette over the salad. Serve immediately.
From Vegan Fire and Spice
Veracruz Potato Salad
1 1/2 lbs Yukon gold potatoes
1 - small red onion, minced
1 - red bell pepper, seeded and chopped
1 - ripe tomato, chopped
1 - hot green chile, seeded and minced
1 T capers
1/4 C fresh cilantro, chopped
3 T olive oil
2 T fresh lime juice
1/4 t dried oregano
0 - salt to taste
1 - ripe avocado
Cook the potatoes in a pot of boiling salted water until just tender, about 30 minutes. Drain and allow to cool slightly, then cut into one inch chunks and place in a large bowl. Add the onion, bell pepper, tomato, chile, capers, and cilantro.
In a small bowl, combine the oil, lime juice, oregano, and salt to taste. mix well. Pour the dressing over the salad and toss gently to combine. When ready to serve, peel, pit, and dice the avocado and add to the salad.
From Vegan Fire and Spice
1 - small red onion, minced
1 - red bell pepper, seeded and chopped
1 - ripe tomato, chopped
1 - hot green chile, seeded and minced
1 T capers
1/4 C fresh cilantro, chopped
3 T olive oil
2 T fresh lime juice
1/4 t dried oregano
0 - salt to taste
1 - ripe avocado
Cook the potatoes in a pot of boiling salted water until just tender, about 30 minutes. Drain and allow to cool slightly, then cut into one inch chunks and place in a large bowl. Add the onion, bell pepper, tomato, chile, capers, and cilantro.
In a small bowl, combine the oil, lime juice, oregano, and salt to taste. mix well. Pour the dressing over the salad and toss gently to combine. When ready to serve, peel, pit, and dice the avocado and add to the salad.
From Vegan Fire and Spice
Spicy Corn Soup
1 T olive oil
1 - medium onion, chopped
1 - clove garlic, minced
1/4 t cayenne
1/4 t ground cumin
1 - medium potato, peeled and cut into 1/4 inch cubes
3 C water or vegetable broth
4 C corn kernels
0 - salt and pepper
1 C vegan milk
0 - minced canned green chiles
Heat the oil in a large saucepan over medium heat. Add the onion, garlic, cayenne, and cumin. Cover and cook until the onion is softened, about 5 minutes. Add the potato and the water. Bring to a boil over high heat. Add the corn, reduce the heat to low and simmer until the vegetables are tender, about 15 minutes. Season to taste with salt and pepper. In a food processor, puree 2 to 3 cups of the soup. Combine the pureed soup with the rest of the soup and let cool to room temperature. Just before serving, stir in vegan milk. ladle the soup into bowls and sprinkle each serving with a small spoonful of the minced chiles.
From Vegan Fire and Spice
1 - medium onion, chopped
1 - clove garlic, minced
1/4 t cayenne
1/4 t ground cumin
1 - medium potato, peeled and cut into 1/4 inch cubes
3 C water or vegetable broth
4 C corn kernels
0 - salt and pepper
1 C vegan milk
0 - minced canned green chiles
Heat the oil in a large saucepan over medium heat. Add the onion, garlic, cayenne, and cumin. Cover and cook until the onion is softened, about 5 minutes. Add the potato and the water. Bring to a boil over high heat. Add the corn, reduce the heat to low and simmer until the vegetables are tender, about 15 minutes. Season to taste with salt and pepper. In a food processor, puree 2 to 3 cups of the soup. Combine the pureed soup with the rest of the soup and let cool to room temperature. Just before serving, stir in vegan milk. ladle the soup into bowls and sprinkle each serving with a small spoonful of the minced chiles.
From Vegan Fire and Spice
Jumpin' Jambalaya
2 T canola oil
1 - onion, chopped
1 - green bell pepper, chopped
2 - celery ribs, chopped
3 - cloves garlic, minced
2 - hot chiles, seeded and minced
1 - can (28 oz.) diced tomatoes, undrained
1 t dried thyme
1/2 t filé powder
1 t salt
1/4 t cayenne
2 t tabasco
8 oz. seitan, cut into one inch pieces
1 - can kidney beans, drained and rinsed
0 - freshly cooked rice
Heat 1 tablespoon of the oil in a large saucepan over medium heat. Add the onion, bell pepper, celery, garlic, and chiles. Cover, and cook over medium heat, stirring occasionally, until softened, 5 to 8 minutes. Remove the cover, add the juice from the tomatoes, the thyme, filé powder, salt, cayenne, and tabasco. Stir in the tomatoes and bring to a boil. Reduce the heat to low and continue to cook, stirring occasionally, for 15 minutes.
Heat the remaining 1 tablespoon of oil in a skillet over medium heat. Add the seitan and cook five minutes or until lightly browned, then add to the tomato mixture along with the kidney beans. Adjust the seasoning to taste and simmer an additional ten minutes to blend the flavors. Serve over rice.
From Vegan Fire and Spice
1 - onion, chopped
1 - green bell pepper, chopped
2 - celery ribs, chopped
3 - cloves garlic, minced
2 - hot chiles, seeded and minced
1 - can (28 oz.) diced tomatoes, undrained
1 t dried thyme
1/2 t filé powder
1 t salt
1/4 t cayenne
2 t tabasco
8 oz. seitan, cut into one inch pieces
1 - can kidney beans, drained and rinsed
0 - freshly cooked rice
Heat 1 tablespoon of the oil in a large saucepan over medium heat. Add the onion, bell pepper, celery, garlic, and chiles. Cover, and cook over medium heat, stirring occasionally, until softened, 5 to 8 minutes. Remove the cover, add the juice from the tomatoes, the thyme, filé powder, salt, cayenne, and tabasco. Stir in the tomatoes and bring to a boil. Reduce the heat to low and continue to cook, stirring occasionally, for 15 minutes.
Heat the remaining 1 tablespoon of oil in a skillet over medium heat. Add the seitan and cook five minutes or until lightly browned, then add to the tomato mixture along with the kidney beans. Adjust the seasoning to taste and simmer an additional ten minutes to blend the flavors. Serve over rice.
From Vegan Fire and Spice
Smokin' Texas Caviar
2 - cans black-eyed peas, drained and rinsed
2 - cloves garlic, minced
1 - canned chipotle chile, chopped
2 T parsley, minced
1/2 t salt
1/4 t ground cumin
1/4 t dried oregano
2 T olive oil
1 1/2 T red wine vinegar
Mix it all together in a food processor and pulse until just mixed, but still retaining a coarse texture. The flavor improves if allowed to sit for an hour or so before serving. A dip for chips or raw vegetables.
From Vegan Fire and Spice
2 - cloves garlic, minced
1 - canned chipotle chile, chopped
2 T parsley, minced
1/2 t salt
1/4 t ground cumin
1/4 t dried oregano
2 T olive oil
1 1/2 T red wine vinegar
Mix it all together in a food processor and pulse until just mixed, but still retaining a coarse texture. The flavor improves if allowed to sit for an hour or so before serving. A dip for chips or raw vegetables.
From Vegan Fire and Spice
Wednesday, May 6, 2009
Mild Coconut Curry
2 - medium potatoes, chopped
1 - lemongrass stalk
4 T Puy lentils
1 T coconut oil
1 - onion, chopped
2 - garlic cloves, chopped
6 - mushrooms, sliced
1 t turmeric
1 t ground cumin
4 oz green beans
1 - yellow pepper, de-seeded and chopped
1 - zucchini, chopped
8 oz frozen sweetcorn
1 C coconut milk
1 - lime, juice only
1 T chopped coriander leaves
Put the potatoes, lemongrass and lentils into a medium saucepan and add enough boiling water to just cover the tops of the potatoes. Return to the boil, then simmer for about 15 minutes.
Heat the oil in a large saucepan and fry the onion, garlic, mushrooms, turmeric and cumin until the onion is soft. Add all the remaining ingredients, except for the coriander, and stir well.
Remove the lemongrass from the lentil pan, then add the lentil mixture to the onion mixture. Simmer everything for about 10 minutes, or until the lentils are soft, then add the chopped coriander.
Serve with brown basmati rice cooked with a few cardamom pods.
From vegweb.com
Sunday, May 3, 2009
CE's special tabbouleh
1 1/2 C bulgur
2 - bunches parsley, chopped finely
1/2 - bunch mint, chopped finely
1 - medium cucumber, diced
2 - medium carrots, grated
3 - stalks celery, diced
1 - medium green bell pepper, diced
2 - lemons, juice of
1/3 C olive oil
1 t salt
1/4 t ground black pepper
0 - radish sprouts, if desired
Cover the bulgur with boiling water and leave to soak for 15 minutes.
Cut everything up and throw it together. Chill.
Friday, May 1, 2009
Greek Currant Cake
2 1/2 C all purpose flour
1 T ground cinnamon
1 t baking soda
0 - pinch of salt
2 C dried zante currants
1/2 C golden raisins
1/3 C fresh orange juice (1 medium orange)
3 T fresh lemon juice (1 medium lemon)
2 t grated orange peel (peel of 1 medium orange)
1 1/2 t grated lemon peel (peel of 1 medium lemon)
2 t brandy
1 t vanilla extract
3/4 C olive oil
1 1/2 C sugar
Preheat the oven to 350°F. Grease and flour a 10" round springform cake pan and set aside.
In a large bowl, sift together the flour, cinnamon, baking soda, and salt. Add the currants and raisins, stirring well to evenly combine. Set aside.
In a small bowl, combine the orange juice, lemon juice, orange peel, lemon peel, brandy, and vanilla; set aside.
Pour the oil into another large bowl. With an electric mixer on high speed, gradually beat in the sugar. When all the sugar has been incorporated, gradually beat in the citrus juice mixture on low speed.
Gradually add the flour mixture to the oil mixture, stirring well with a wooden spoon after each addition. Spoon the batter into the prepared pan, then place on a pizza pan or a circle of a double thickness of foil with a raised edge (to prevent oven fires).
Bake for 50 to 60 minutes, or until a knife inserted in the center almost comes out clean (this is a very moist cake). If the cake is browning too quickly after 45 minutes, cover loosely with foil and bake until done. Let cool completely in the pizza pan or foil on a wire rack before transferring to a cake plate and removing the sides. Sprinkle with confectioners' sugar if desired.
From Mediterranean Vegan Kitchen
1 T ground cinnamon
1 t baking soda
0 - pinch of salt
2 C dried zante currants
1/2 C golden raisins
1/3 C fresh orange juice (1 medium orange)
3 T fresh lemon juice (1 medium lemon)
2 t grated orange peel (peel of 1 medium orange)
1 1/2 t grated lemon peel (peel of 1 medium lemon)
2 t brandy
1 t vanilla extract
3/4 C olive oil
1 1/2 C sugar
Preheat the oven to 350°F. Grease and flour a 10" round springform cake pan and set aside.
In a large bowl, sift together the flour, cinnamon, baking soda, and salt. Add the currants and raisins, stirring well to evenly combine. Set aside.
In a small bowl, combine the orange juice, lemon juice, orange peel, lemon peel, brandy, and vanilla; set aside.
Pour the oil into another large bowl. With an electric mixer on high speed, gradually beat in the sugar. When all the sugar has been incorporated, gradually beat in the citrus juice mixture on low speed.
Gradually add the flour mixture to the oil mixture, stirring well with a wooden spoon after each addition. Spoon the batter into the prepared pan, then place on a pizza pan or a circle of a double thickness of foil with a raised edge (to prevent oven fires).
Bake for 50 to 60 minutes, or until a knife inserted in the center almost comes out clean (this is a very moist cake). If the cake is browning too quickly after 45 minutes, cover loosely with foil and bake until done. Let cool completely in the pizza pan or foil on a wire rack before transferring to a cake plate and removing the sides. Sprinkle with confectioners' sugar if desired.
From Mediterranean Vegan Kitchen
Caramelized Apple Tart with Aniseed
1 C all purpose flour
1/3 C olive oil
1 1/2 T sugar
1 t aniseeds, lightly crushed
1/4 t salt
3 T ice water
9 T sugar
4 - large Golden Delicious apples, peeled, cored, and cut into very thin slices
2 T canola oil
In a food processor fitted with the metal blade, combine the flour, oil, sugar, aniseeds, and salt; pulse a few times until combined. With the motor running, add water through the feed tube and process until the dough almost forms a ball.
With lightly floured fingers, gather the dough into a ball and flatten into a thick, even disk; cover with plastic wrap and refrigerate for at least 30 minutes or up to 2 days.
Preheat the oven to 425°F. lightly oil a 12" pizza pan or a large baking sheet without sides; set aside.
On a lightly floured work surface using a lightly floured rolling pin, roll out the dough to a 12" circle. Place the circle of dough on the prepared pan and prick lightly with a fork in several places.
Sprinkle dough with 2 tablespoons of sugar. Leaving a one inch border of dough, arrange the apple slices in overlapping concentric circles, working from the outside edge to the center of the tart. With a fork, blend the oil with 4 tablespoons of sugar. With your fingers, distribute the sugar mixture evenly over the apples. Fold the dough border over the apples to form a rustic edge on the tart.
Bake the tart in the middle of the oven for 10 minutes. remove from the oven and sprinkle 2 tablespoons of sugar over the top. Return to the lower third of the oven and bake for 10 to 15 minutes, or until lightly golden. Remove from the oven and preheat the oven to broil.
Sprinkle the tart with the remaining 1 tablespoon of sugar. Broil on the middle rack until the tops of the apples are nicely browned and caramelized, turning the pan frequently to promote even browning, 2 to 3 minutes. Serve warm or at room temperature.
From Mediterranean Vegan Kitchen
1/3 C olive oil
1 1/2 T sugar
1 t aniseeds, lightly crushed
1/4 t salt
3 T ice water
9 T sugar
4 - large Golden Delicious apples, peeled, cored, and cut into very thin slices
2 T canola oil
In a food processor fitted with the metal blade, combine the flour, oil, sugar, aniseeds, and salt; pulse a few times until combined. With the motor running, add water through the feed tube and process until the dough almost forms a ball.
With lightly floured fingers, gather the dough into a ball and flatten into a thick, even disk; cover with plastic wrap and refrigerate for at least 30 minutes or up to 2 days.
Preheat the oven to 425°F. lightly oil a 12" pizza pan or a large baking sheet without sides; set aside.
On a lightly floured work surface using a lightly floured rolling pin, roll out the dough to a 12" circle. Place the circle of dough on the prepared pan and prick lightly with a fork in several places.
Sprinkle dough with 2 tablespoons of sugar. Leaving a one inch border of dough, arrange the apple slices in overlapping concentric circles, working from the outside edge to the center of the tart. With a fork, blend the oil with 4 tablespoons of sugar. With your fingers, distribute the sugar mixture evenly over the apples. Fold the dough border over the apples to form a rustic edge on the tart.
Bake the tart in the middle of the oven for 10 minutes. remove from the oven and sprinkle 2 tablespoons of sugar over the top. Return to the lower third of the oven and bake for 10 to 15 minutes, or until lightly golden. Remove from the oven and preheat the oven to broil.
Sprinkle the tart with the remaining 1 tablespoon of sugar. Broil on the middle rack until the tops of the apples are nicely browned and caramelized, turning the pan frequently to promote even browning, 2 to 3 minutes. Serve warm or at room temperature.
From Mediterranean Vegan Kitchen
Panforte
1/2 C all purpose flour
2 T unsweetened cocoa powder
1 t ground cinnamon
1/4 t ground coriander
1/4 t freshly grated nugmeg
1/4 t ground cloves
0 - pinch of ground white pepper
1 1/4 C coarsely chopped dried figs
1 C coarsely chopped walnuts
1/2 C coarsely chopped blanched almonds
1/2 C coarsely chopped candied orange peel
1/2 C coarsely chopped candied citron
2/3 C sugar
2/3 C light corn syrup
0 - confectioners' sugar
Preheat the oven to 300°F. Grease the bottom and sides of a 9" springform pan. Cut a 9" circle of waxed paper or parchment paper; place in bottom of pan and grease. Set aside.
in a small bowl, place the flour, cocoa, cinnamon, coriander, nutmeg, cloves, and white pepper; stir well to combine. In a large bowl, combine the figs, walnuts, almonds, orange peel, and citron. Add the flour mixture, stirring well to break up any lumps.
In a small saucepan, combine the sugar and corn syrup. Cook over medium-low heat, stirring occasionally, until the syrup forms a firm ball when dropped into cold water, or reaches 245°F on a candy thermometer. Immediately pour the syrup into the fruit and nut mixture; stir quickly until the flour is thoroughly moistened.
Spoon the batter into the prepared pan. Press into an even layer with the back of a large spoon. Bake for 45 minutes. Let cool completely in the pan on a rack.
Remove the sides of the springform pan and invert the cake onto a plate lined with a piece of waxed paper. Remove the bottom and peel off the paper circle. Set a cake plate over the top and turn the cake right side up. Sprinkle with confectioners' sugar.
From Mediterranean Vegan Kitchen
2 T unsweetened cocoa powder
1 t ground cinnamon
1/4 t ground coriander
1/4 t freshly grated nugmeg
1/4 t ground cloves
0 - pinch of ground white pepper
1 1/4 C coarsely chopped dried figs
1 C coarsely chopped walnuts
1/2 C coarsely chopped blanched almonds
1/2 C coarsely chopped candied orange peel
1/2 C coarsely chopped candied citron
2/3 C sugar
2/3 C light corn syrup
0 - confectioners' sugar
Preheat the oven to 300°F. Grease the bottom and sides of a 9" springform pan. Cut a 9" circle of waxed paper or parchment paper; place in bottom of pan and grease. Set aside.
in a small bowl, place the flour, cocoa, cinnamon, coriander, nutmeg, cloves, and white pepper; stir well to combine. In a large bowl, combine the figs, walnuts, almonds, orange peel, and citron. Add the flour mixture, stirring well to break up any lumps.
In a small saucepan, combine the sugar and corn syrup. Cook over medium-low heat, stirring occasionally, until the syrup forms a firm ball when dropped into cold water, or reaches 245°F on a candy thermometer. Immediately pour the syrup into the fruit and nut mixture; stir quickly until the flour is thoroughly moistened.
Spoon the batter into the prepared pan. Press into an even layer with the back of a large spoon. Bake for 45 minutes. Let cool completely in the pan on a rack.
Remove the sides of the springform pan and invert the cake onto a plate lined with a piece of waxed paper. Remove the bottom and peel off the paper circle. Set a cake plate over the top and turn the cake right side up. Sprinkle with confectioners' sugar.
From Mediterranean Vegan Kitchen
Strawberry Parfait with Bananas, Grapes, and Grappa
1/4 C sugar
1/4 C grappa or kirsch
1 - large lemon, juice of
2 C strawberries, hulled and sliced crosswise
1 C seedless white grapes, halved lengthwise
1 - large banana, sliced crosswise
In a small saucepan, combine the sugar, grappa, and lemon juice. Heat over low heat, stirring often, until the sugar is just dissolved. Remove from the heat and let cool for at least 15 minutes.
Distribute one-third of the strawberries among 4 glass parfait dishes or wine goblets. Do the same with the grapes and bananas. top each with about 1 tablespoon of the syrup. Repeat the layering twice more. Cover and refrigerate for at least 1 hour. Serve chilled, garnished with mint sprigs if desired.
From Mediterranean Vegan Kitchen
1/4 C grappa or kirsch
1 - large lemon, juice of
2 C strawberries, hulled and sliced crosswise
1 C seedless white grapes, halved lengthwise
1 - large banana, sliced crosswise
In a small saucepan, combine the sugar, grappa, and lemon juice. Heat over low heat, stirring often, until the sugar is just dissolved. Remove from the heat and let cool for at least 15 minutes.
Distribute one-third of the strawberries among 4 glass parfait dishes or wine goblets. Do the same with the grapes and bananas. top each with about 1 tablespoon of the syrup. Repeat the layering twice more. Cover and refrigerate for at least 1 hour. Serve chilled, garnished with mint sprigs if desired.
From Mediterranean Vegan Kitchen
Baked Stuffed Pears
4 - large ripe firm Bosc pears, cut in half lengthwise
1/2 C soft white bread crumbs
1/2 C sugar
1/3 C blanched almonds, toasted
2 T unsweetened cocoa powder
1 T marsala or sherry
1/2 C dry white wine
1/2 C pear or apple juice
Preheat the oven to 350°F. lightly oil a baking dish just large enough to hold the pears in a single layer.
With a melon baller, scoop out the cores and about 1 teaspoonful of flesh from the centers of each pear half. Place the pear flesh, bread crumbs, 1/2 cup sugar, almonds, cocoa, and marsala in a food processor fitted with the metal blade. Process until very smooth.
Fill the pear halves evenly with the stuffing, and place in the prepared baking dish. Sprinkle the pears evenly with a tablespoon of sugar. Combine the wine and juice in a glass measuring cup and pour around the pears.
Bake for 40 to 45 minutes, uncovered, or until the pears are tender when pierced with the tip of a sharp knife. Serve warm.
From Mediterranean Vegan Kitchen
1/2 C soft white bread crumbs
1/2 C sugar
1/3 C blanched almonds, toasted
2 T unsweetened cocoa powder
1 T marsala or sherry
1/2 C dry white wine
1/2 C pear or apple juice
Preheat the oven to 350°F. lightly oil a baking dish just large enough to hold the pears in a single layer.
With a melon baller, scoop out the cores and about 1 teaspoonful of flesh from the centers of each pear half. Place the pear flesh, bread crumbs, 1/2 cup sugar, almonds, cocoa, and marsala in a food processor fitted with the metal blade. Process until very smooth.
Fill the pear halves evenly with the stuffing, and place in the prepared baking dish. Sprinkle the pears evenly with a tablespoon of sugar. Combine the wine and juice in a glass measuring cup and pour around the pears.
Bake for 40 to 45 minutes, uncovered, or until the pears are tender when pierced with the tip of a sharp knife. Serve warm.
From Mediterranean Vegan Kitchen
Provençal Marinated Vegetable Sandwich
1 - baguette
2 T red wind vinegar
2 T olive oil
2 t dijon mustard
2 - cloves garlic, finely chopped
1 - large tomato, cored, seeded, and chopped
1 - medium red bell pepper, chopped
1/2 - medium red onion, finely chopped
1/4 C marinated quartered artichoke hearts, drained and chopped
2 T chopped kalamata olives
2 T drained capers
2 T fresh parsley, finely chopped
0 - salt and pepper to taste
Cut the bread in half lengthwise. Pull most of the bread from the crusts.
In a large bowl, whisk together the vinegar, oil, mustard, and garlic. Stir in the tomato, bell pepper, onion, artichokes, olives, capers, and parsley; season with salt and pepper. Spoon the vegetable mixture into the bottom bread shell and replace the top. Cut in half crosswise. Wrap each half tightly in plastic wrap and refrigerate for at least 30 minutes or up to 2 hours, turning a few times to evenly moisten the top and bottom of the bread.
From Mediterranean Vegan Kitchen
2 T red wind vinegar
2 T olive oil
2 t dijon mustard
2 - cloves garlic, finely chopped
1 - large tomato, cored, seeded, and chopped
1 - medium red bell pepper, chopped
1/2 - medium red onion, finely chopped
1/4 C marinated quartered artichoke hearts, drained and chopped
2 T chopped kalamata olives
2 T drained capers
2 T fresh parsley, finely chopped
0 - salt and pepper to taste
Cut the bread in half lengthwise. Pull most of the bread from the crusts.
In a large bowl, whisk together the vinegar, oil, mustard, and garlic. Stir in the tomato, bell pepper, onion, artichokes, olives, capers, and parsley; season with salt and pepper. Spoon the vegetable mixture into the bottom bread shell and replace the top. Cut in half crosswise. Wrap each half tightly in plastic wrap and refrigerate for at least 30 minutes or up to 2 hours, turning a few times to evenly moisten the top and bottom of the bread.
From Mediterranean Vegan Kitchen
Bagels with Eggplant Spread
1 - large eggplant
1 - small red bell pepper
2 T olive oil
1 - medium red onion, cut into eighths
1/4 C fresh parsley
1/4 C fresh basil
1/2 - lemon, juice of
1 T tomato paste
2 - cloves garlic, minced
0 - pinch of cayenne
0 - salt and pepper to taste
8 - bagels, halved and lightly toasted
Preheat the oven to 400°F. Pierce the eggplant in several places with the tines of a fork. Rub the eggplant and bell pepper with a teaspoon of oil. Place the eggplant and bell pepper on an ungreased baking sheet. Roast for 40 to 45 minutes, turning frequently with tongs, or until the eggplant is collapsed and the pepper is blistered and beginning to char. Carefully stem the eggplant, cut in half lengthwise, an drain, cut side down, on several layers of paper towel. Place the bell pepper in a paper bag; twist closed and leave for 20 minutes.
When the eggplant is cool enough to handle, strip away and discard the skin. Cut the flesh into chunks and set aside. Peel the skin off the pepper with your fingers or a small paring knife. Cut lengthwise in half, removing the core, ribs, and seeds, then cut each half lengthwise in half.
Place the eggplant, bell pepper, remaining oil, onion, parsley, basil, lemon juice, tomato paste, garlic, cayenne,s alt, and pepper in a food processor fitted with the metal blade. Pulse until not quite smooth. Transfer to a serving bowl and let stand at room temperature for 30 minutes to allow the flavors to blend.
Serve at room temperature, accompanied with the toasted bagel halves.
From Mediterranean Vegan Kitchen
1 - small red bell pepper
2 T olive oil
1 - medium red onion, cut into eighths
1/4 C fresh parsley
1/4 C fresh basil
1/2 - lemon, juice of
1 T tomato paste
2 - cloves garlic, minced
0 - pinch of cayenne
0 - salt and pepper to taste
8 - bagels, halved and lightly toasted
Preheat the oven to 400°F. Pierce the eggplant in several places with the tines of a fork. Rub the eggplant and bell pepper with a teaspoon of oil. Place the eggplant and bell pepper on an ungreased baking sheet. Roast for 40 to 45 minutes, turning frequently with tongs, or until the eggplant is collapsed and the pepper is blistered and beginning to char. Carefully stem the eggplant, cut in half lengthwise, an drain, cut side down, on several layers of paper towel. Place the bell pepper in a paper bag; twist closed and leave for 20 minutes.
When the eggplant is cool enough to handle, strip away and discard the skin. Cut the flesh into chunks and set aside. Peel the skin off the pepper with your fingers or a small paring knife. Cut lengthwise in half, removing the core, ribs, and seeds, then cut each half lengthwise in half.
Place the eggplant, bell pepper, remaining oil, onion, parsley, basil, lemon juice, tomato paste, garlic, cayenne,s alt, and pepper in a food processor fitted with the metal blade. Pulse until not quite smooth. Transfer to a serving bowl and let stand at room temperature for 30 minutes to allow the flavors to blend.
Serve at room temperature, accompanied with the toasted bagel halves.
From Mediterranean Vegan Kitchen
Greek Lenten Spinach Pie
2 lbs. spinach, washed, or 2 10 oz. bags spinach
4 T olive oil
1 - medium onion, chopped
2 - large cloves garlic, minced
1/4 t crushed fennel seeds
0 - salt and pepper to taste
2 T fresh parsley, finely chopped
2 T fresh dill, finely chopped
1 T flour
1/2 t sugar
1/8 t freshly grated nutmeg
12 - sheets phyllo dough, thawed according to package directions
Bring a large stockpot filled with salted water to a boil over high heat. Working in two batches, add the spinach and blanch for 2 to 3 minutes, or until just wilted. Using tongs or a large slotted spoon, transfer to a colander.
Rinse under cold running water and drain, squeezing out as much liquid as possible. Transfer to a cutting board and coarsely chop. Set aside.
In a large skillet, heat 2 tablespoons of oil over medium-low heat. Add the onion and garlic and cook, until softened,a bout 10 minutes. Add the chopped spinach and fennel and season lightly with salt and pepper. Increase the heat to medium and cook until the moisture released from the spinach has evaporated, 7 to 10 minutes. Add the parsley, dill, flour, sugar, and nutmeg. Cook, stirring constantly, for 2 minutes. Season with additional salt and pepper as necessary. Set aside to cool.
Preheat the oven to 375°F. Lightly grease the bottom and sides of a 10-inch round cake pan or straight-sided tart pan. Working quickly, arrange a sheet of phyllo dough in the pan, pressing lightly against the bottom and sides, leaving the excess dough to drape over the sides. (As you work, keep remaining phyllo sheets covered with a damp kitchen towel to retain their moisture.) Except for the overhanging dough, brush the dough evenly with 1/2 teaspoon of the remaining oil. Layer, then oil, 5 more sheets in this manner, placing each sheet slightly crosswise to the one below.
After the sixth layer is in place, spoon the cooled spinach mixture into the pie, spreading with the back of the spoon to make a smooth surface. Repeat the layering process with the remaining 6 sheets of phyllo. Trim excess pastry, leaving about 1 1/2 inches of pastry extending beyond the rim of the pan. Brush the excess edge of the pastry with water, then roll inwards to form a border around the rim of the pie and brush with oil. Bake for 35 to 40 minutes, or until the top of the pie is golden and crisp. Serve warm.
VARIATION: Substitute one-third of the spinach with escarole, curly endive, kale, dandelion greens, or any other bitter greens.
From Mediterranean Vegan Kitchen
4 T olive oil
1 - medium onion, chopped
2 - large cloves garlic, minced
1/4 t crushed fennel seeds
0 - salt and pepper to taste
2 T fresh parsley, finely chopped
2 T fresh dill, finely chopped
1 T flour
1/2 t sugar
1/8 t freshly grated nutmeg
12 - sheets phyllo dough, thawed according to package directions
Bring a large stockpot filled with salted water to a boil over high heat. Working in two batches, add the spinach and blanch for 2 to 3 minutes, or until just wilted. Using tongs or a large slotted spoon, transfer to a colander.
Rinse under cold running water and drain, squeezing out as much liquid as possible. Transfer to a cutting board and coarsely chop. Set aside.
In a large skillet, heat 2 tablespoons of oil over medium-low heat. Add the onion and garlic and cook, until softened,a bout 10 minutes. Add the chopped spinach and fennel and season lightly with salt and pepper. Increase the heat to medium and cook until the moisture released from the spinach has evaporated, 7 to 10 minutes. Add the parsley, dill, flour, sugar, and nutmeg. Cook, stirring constantly, for 2 minutes. Season with additional salt and pepper as necessary. Set aside to cool.
Preheat the oven to 375°F. Lightly grease the bottom and sides of a 10-inch round cake pan or straight-sided tart pan. Working quickly, arrange a sheet of phyllo dough in the pan, pressing lightly against the bottom and sides, leaving the excess dough to drape over the sides. (As you work, keep remaining phyllo sheets covered with a damp kitchen towel to retain their moisture.) Except for the overhanging dough, brush the dough evenly with 1/2 teaspoon of the remaining oil. Layer, then oil, 5 more sheets in this manner, placing each sheet slightly crosswise to the one below.
After the sixth layer is in place, spoon the cooled spinach mixture into the pie, spreading with the back of the spoon to make a smooth surface. Repeat the layering process with the remaining 6 sheets of phyllo. Trim excess pastry, leaving about 1 1/2 inches of pastry extending beyond the rim of the pan. Brush the excess edge of the pastry with water, then roll inwards to form a border around the rim of the pie and brush with oil. Bake for 35 to 40 minutes, or until the top of the pie is golden and crisp. Serve warm.
VARIATION: Substitute one-third of the spinach with escarole, curly endive, kale, dandelion greens, or any other bitter greens.
From Mediterranean Vegan Kitchen
Zucchini Stuffed with Couscous and Currants
4 - large zucchini, trimmed and halved lengthwise
2 1/2 T olive oil
1 - medium onion, finely chopped
1 - medium carrot, finely chopped
1 C vegetable stock
1 t grated lemon peel
0 - salt and pepper to taste
1/2 C instant couscous
3 T zante currants
1/4 C fresh parsley, chopped
2 T fresh chives or scallions
1/2 - large lemon, juice of
1/4 t freshly grated nutmeg
Preheat the oven to 425°F. Lightly oil a baking sheet and set aside. Scoop out the insides from each zucchini half, leaving a 3/8-inch-thick shell. Rub the outsides of the zucchini shells with 1/2 tablespoon of the oil and set aside. Finely chop the insides and set aside. Finely chop the insides and set aside.
In a large deep-sided skillet with a tight-fitting lid, heat the remaining 2 tablespoons oil over medium heat. Add the onion and carrot and cook, stirring frequently, until softened, about 5 minutes. Add the chopped zucchini and increase the heat to medium-high. Cook, stirring often, until most of the liquid released by the zucchini has evaporated, 10 to 15 minutes.
Add the stock, lemon peel, salt, and pepper; bring to a boil over high heat. Add the couscous and currants. Cover and remove from the heat. let stand for 8 to 10 minutes until the couscous has absorbed all the liquid.
Uncover and fluff the couscous mixture with a fork. Add the parsley, chives, lemon juice, and nutmeg, stirring well to combine. Taste and season with additional salt and pepper, if needed. Spoon the filling evenly into each zucchini shell and arrange on the prepared baking sheet. Bake for 25 to 30 minutes, or until the tops are lightly browned and the shells are tender when pierced with the tip of a sharp knife. Serve warm or at room temperature.
From Mediterranean Vegan Kitchen
2 1/2 T olive oil
1 - medium onion, finely chopped
1 - medium carrot, finely chopped
1 C vegetable stock
1 t grated lemon peel
0 - salt and pepper to taste
1/2 C instant couscous
3 T zante currants
1/4 C fresh parsley, chopped
2 T fresh chives or scallions
1/2 - large lemon, juice of
1/4 t freshly grated nutmeg
Preheat the oven to 425°F. Lightly oil a baking sheet and set aside. Scoop out the insides from each zucchini half, leaving a 3/8-inch-thick shell. Rub the outsides of the zucchini shells with 1/2 tablespoon of the oil and set aside. Finely chop the insides and set aside. Finely chop the insides and set aside.
In a large deep-sided skillet with a tight-fitting lid, heat the remaining 2 tablespoons oil over medium heat. Add the onion and carrot and cook, stirring frequently, until softened, about 5 minutes. Add the chopped zucchini and increase the heat to medium-high. Cook, stirring often, until most of the liquid released by the zucchini has evaporated, 10 to 15 minutes.
Add the stock, lemon peel, salt, and pepper; bring to a boil over high heat. Add the couscous and currants. Cover and remove from the heat. let stand for 8 to 10 minutes until the couscous has absorbed all the liquid.
Uncover and fluff the couscous mixture with a fork. Add the parsley, chives, lemon juice, and nutmeg, stirring well to combine. Taste and season with additional salt and pepper, if needed. Spoon the filling evenly into each zucchini shell and arrange on the prepared baking sheet. Bake for 25 to 30 minutes, or until the tops are lightly browned and the shells are tender when pierced with the tip of a sharp knife. Serve warm or at room temperature.
From Mediterranean Vegan Kitchen
Italian Summer Vegetable Stew (Ciambotta)
1 - large eggplant, cut in cubes, salted and drained
4 T olive oil
1 - large onion, chopped
1 - stalk celery, finely chopped
1 - medium green bell pepper, cut into thin strips
1 - medium red bell pepper, cut into thin strips
4 - large garlic cloves, minced
2 - medium zucchini, cut into rounds
1 1/2 lbs. vine-ripened tomatoes (about 4), peeled, seeded, and chopped
1 lb. potatoes, peeled and cut into chunks
1 C vegetable stock
1/2 t oregano
0 - salt and pepper to taste
1 C fresh basil leaves, chopped
Rinse the drained eggplant under cold running water. Dry between paper towels and set aside.
In a large deep-sided skillet with a lid or a medium stockpot, heat 3 tablespoons of the oil over medium heat. Add the onion and celery and cook, stirring often, until softened, 3 to 5 minutes. Stir in the bell peppers and garlic; cook, stirring often, for 2 to 3 minutes. Add the eggplant and cook, stirring often, 2 to 3 minutes. Add the remaining 1 tablespoon oil and the zucchini and cook, stirring often, until the zucchini is barely tender 5 to 8 minutes. Add the tomatoes, potatoes, broth, oregano, salt, and pepper, stirring well to combine. Bring to a brisk simmer over medium-high heat. Reduce the heat, cover, and simmer gently until all the vegetables are tender, 20 to 25 minutes, stirring occasionally. Stir in the basil just before serving. Serve hot.
From Mediterranean Vegan Kitchen
4 T olive oil
1 - large onion, chopped
1 - stalk celery, finely chopped
1 - medium green bell pepper, cut into thin strips
1 - medium red bell pepper, cut into thin strips
4 - large garlic cloves, minced
2 - medium zucchini, cut into rounds
1 1/2 lbs. vine-ripened tomatoes (about 4), peeled, seeded, and chopped
1 lb. potatoes, peeled and cut into chunks
1 C vegetable stock
1/2 t oregano
0 - salt and pepper to taste
1 C fresh basil leaves, chopped
Rinse the drained eggplant under cold running water. Dry between paper towels and set aside.
In a large deep-sided skillet with a lid or a medium stockpot, heat 3 tablespoons of the oil over medium heat. Add the onion and celery and cook, stirring often, until softened, 3 to 5 minutes. Stir in the bell peppers and garlic; cook, stirring often, for 2 to 3 minutes. Add the eggplant and cook, stirring often, 2 to 3 minutes. Add the remaining 1 tablespoon oil and the zucchini and cook, stirring often, until the zucchini is barely tender 5 to 8 minutes. Add the tomatoes, potatoes, broth, oregano, salt, and pepper, stirring well to combine. Bring to a brisk simmer over medium-high heat. Reduce the heat, cover, and simmer gently until all the vegetables are tender, 20 to 25 minutes, stirring occasionally. Stir in the basil just before serving. Serve hot.
From Mediterranean Vegan Kitchen
Eggplant Couscous Rolls with Black Olives and Minted Tomato Sauce
2 - eggplants (about 1 lb. each)
2 T olive oil
1 1/4 C vegetable stock
3 T lemon juice
3/4 C instant couscous
1/2 t thyme
0 - cayenne to taste
0 - salt and pepper to taste
1/2 C chopped kalamata olives
3 T fresh mint, finely chopped
1 C marinara sauce
12 - kalamata olives
Preheat the oven to 400° F. Lightly oil 2 baking sheets and set aside.
Trim both ends of the eggplants. Remove must of the skin in thin slices. Cut lengthwise into about six slices per eggplant. Brush with 1 1/2 tablespoon of the oil and arrange in a single layer on the baking sheets. Bake for 12-15 minutes, turning once halfway through cooking, or until tender and lightly browned.
Meanwhile, in a medium saucepan, bring the stock and 1 tablespoon of the lemon juice to a boil. Stir in the remaining 1/2 tablespoon oil, couscous, thyme, cayenne, and salt. Cover, remove from the heat, and let stand for 7 minutes, or until the broth is absorbed. Uncover, fluff with a fork, and let cool for a few minutes. Stir in the chopped olives, 2 tablespoons of the mint, and black pepper.
Lightly oil a 9x13" baking dish. Divide the couscous mixture evenly down the centers of the eggplant slices. Roll up the eggplant firmly around the filling, pushing back in any escaping filling as you roll. Place the rolls, seam side down, in the prepared dish. Cover with foil and bake for 10 minutes.
Stir the remaining mint into the sauce. Uncover the baking dish and spoon the sauce evenly over the top of each eggplant roll. Top each roll with a whole olive, skewering with a toothpick. Cover and bake for 10 minutes. Uncover and bake for 5 minutes, or until the sauce is heated through.
From Mediterranean Vegan Kitchen
---end-tinykitchen---
2 T olive oil
1 1/4 C vegetable stock
3 T lemon juice
3/4 C instant couscous
1/2 t thyme
0 - cayenne to taste
0 - salt and pepper to taste
1/2 C chopped kalamata olives
3 T fresh mint, finely chopped
1 C marinara sauce
12 - kalamata olives
Preheat the oven to 400° F. Lightly oil 2 baking sheets and set aside.
Trim both ends of the eggplants. Remove must of the skin in thin slices. Cut lengthwise into about six slices per eggplant. Brush with 1 1/2 tablespoon of the oil and arrange in a single layer on the baking sheets. Bake for 12-15 minutes, turning once halfway through cooking, or until tender and lightly browned.
Meanwhile, in a medium saucepan, bring the stock and 1 tablespoon of the lemon juice to a boil. Stir in the remaining 1/2 tablespoon oil, couscous, thyme, cayenne, and salt. Cover, remove from the heat, and let stand for 7 minutes, or until the broth is absorbed. Uncover, fluff with a fork, and let cool for a few minutes. Stir in the chopped olives, 2 tablespoons of the mint, and black pepper.
Lightly oil a 9x13" baking dish. Divide the couscous mixture evenly down the centers of the eggplant slices. Roll up the eggplant firmly around the filling, pushing back in any escaping filling as you roll. Place the rolls, seam side down, in the prepared dish. Cover with foil and bake for 10 minutes.
Stir the remaining mint into the sauce. Uncover the baking dish and spoon the sauce evenly over the top of each eggplant roll. Top each roll with a whole olive, skewering with a toothpick. Cover and bake for 10 minutes. Uncover and bake for 5 minutes, or until the sauce is heated through.
From Mediterranean Vegan Kitchen
---end-tinykitchen---
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