Muhammara

2 slices of bread (can be stale, whole wheat is good), toasted
4 whole roasted red peppers (preferably packed in oil), coarsely chopped
½ cup walnuts, toasted lightly and chopped
2 garlic cloves, mashed with 1/2 tsp salt
1 tablespoon fresh lemon juice, or to taste
1 tablespoon pomegranate molasses
1 teaspoon ground cumin
½ teaspoon dried hot red pepper flakes
¼ cup extra-virgin olive oil

Place the toasted bread in the bowl of a food processor and pulse until it is reduced to fine breadcrumbs.

Add in all the remaining ingredients except the oil and process until the mixture is uniform and the ingredients are fully incorporated. With the motor running, add the oil gradually; continue blending until the dip reaches your preferred consistency - anywhere from smooth to slightly chunky.

Taste and adjust seasonings, adding salt if necessary and a bit more pomegranate syrup if you’d like more sourness.

Transfer the muhammara to a bowl and serve with pita triangles and veggies for dipping.

From greenprophet.com

Lenten Cake

6 oz. all purpose flour (175g)
6 oz. whole wheat flour (175g)
3 oz. demerara sugar (75g)
2 oz. cut citrus peel (50g)
2 oz. currants (50g)
1 oz. walnuts (25g), chopped
4 oz. olive oil (125 ml)
7 oz. fresh orange juice (200 ml)
2 T cognac
1 T lemon juice
1 t ground cinnamon
1 t baking powder
1 T demerara sugar
1/2 t ground cinnamon

Stir the orange juice, cognac, lemon juice, cinnamon, citrus peel, and currants together in a bowl. Cover and leave to soak for one hour. Whisk the olive oil with the sugar in another bowl, then add the sifted flours and baking powder, the walnuts, and the soaked fruit and soaking liquid. Mix thoroughly. Spoon the mixture into a lined and greased 8 inch diameter baking tin and level the top. Mix the topping ingredients (sugar and cinnamon) and sprinkle evenly over the top. Cover with foil and bake in a preheated oven at 180°C/350°F for 50 minutes. Remove the foil and bake for another 1 minutes or so, until the cake is browned and a toothpick comes out clean. Carefully turn the cake out onto a wire rack and allow to cool.

From A Vegan Taste of Greece

Spiced Walnut Cake

6 oz. all purpose flour (175g)
2 oz. walnuts (50g), grated
2 oz. vegan margarine (50g)
1 1/2 oz. demerara sugar (40g)
6 oz. vegan milk (175 ml)
1 t baking powder
1/2 t aniseed, crushed
1/2 t ground cinnamon
1/4 t ground cloves
1/2 oz. walnuts (15g), finely chopped
1/2 oz. demerara sugar (15g)
1/4 t ground cinnamon
2 oz. water (50 ml)

Gently heat the margarine and sugar in a saucepan until melted. Remove from the heat and stir in the grated walnuts, aniseed, cinnamon, and cloves. Add the sifted flour and baking powder alternately with the vegan milk. Mix very well, then spoon the mixture into a lined and greased 7 inch round baking tin. Spread it out evenly and sprinkle the chopped walnuts on top, pressing them in lightly with the back of a spoon. Cover with foil and bake in a preheated oven at 180°C/350°F for 25 minutes. Remove the foil and bake for another 10 minutes until golden.

Put the ingredients for the topping (sugar, cinnamon, and water) in a small pan and stir well. Bring to a boil and simmer for a few minutes while stirring, until the mixture thickens. Brush the syrup over the otp of the cake, then carefully transfer it to a wire rack to cool before cutting it into wedges.

From A Vegan Taste of Greece

Sesame Cookies

4 oz. all purpose flour (100g)
1 oz. vegan margarine (25g)
1 oz. demerara sugar (25g)
1 T light tahini
2 T water
1 t baking powder
1/2 oz. sesame seeds (15g)

Cream the margarine with the sugar and tahini in a mixing bowl. Work in the sifted flour and baking powder, then add the water and mix until everything binds together. Take heaped teaspoonfuls of the mixture and with damp hands roll them into balls. Roll these in the sesame seeds until completely coated, then shape them into 3 inch sausages and bend these into "S" shapes. Flatten them slightly and put them on a greased baking sheet. Bake in a preheated oven at 180°C/350°F for about 15 minutes until browned. Slide onto a wire rack and allow to cool before serving.

From A Vegan Taste of Greece

Walnut and Almond Crescents

3 oz. walnuts (75g), finely grated
3 oz. ground almonds (75g)
2 oz. breadcrumbs (50g)
1 oz. vegan margarine (25g)
1 oz. demerara sugar (25g)
0 - pinch of ground nutmeg
2 T orange flower water
2 T water

Cream the margarine with the sugar, add the walnuts, almonds, breadcrumbs, nutmeg, and orange flower water and mix thoroughly. Gradually add enough water for the mixture to bind together. Take heaped teaspoonfuls of the dough and shape them into flattened crescents. Put these on a greased baking sheet and bake them in a preheated oven at 180°C/350°F for 12-15 minutes until golden brown. Carefully transfer to a wire rack to cool.

From A Vegan Taste of Greece

Baklava

10 oz. filo pastry (300g)
2 oz. vegan margarine (50g), melted
6 oz. mixed nuts (175g), grated
2 oz. breadcrumbs (50g)
1 t ground cinnamon
2 oz. demerara sugar (50g)
8 oz. water (225 ml)
1 T lemon juice
1 T rose flower water

Cut the filo sheets in half to make 12 sheets of about 10x 9 inches. put 3 sheets on top of each other on a greased baking sheet, brushing between them with melted margarine. Mix the nuts with the breadcrumbs and cinnamon and sprinkle a third of the mixture evenly over the pastry, leaving a 1 inch gap around the edges for tucking in. Repeat these pastry and filling layers twice and finish with the remaining filo sheets. Brush the top with melted margarine and tuck the edges of the pastry under to enclose the filling. Cut through into diamond shapes, then bake in a preheated oven at 180°C/350°F for about 25 minutes until golden.

Put the ingredients for the syrup (sugar, water, lemon juice, and rose flower water) in a small pan and stir well. Bring to a boil and simmer for about 10 minutes, stirring frequently, until the mixture becomes syrupy. Pour the hot syrup evenly over the pastry, making sure it goes down between the diamond shapes. Leave to soak in for about an hour before serving.

From A Vegan Taste of Greece

Fig and Orange Salad

8 oz. dried figs (225g), chopped
2 - oranges
5 oz. fresh orange juice (150 ml)
2 T white wine
1/4 t ground cinnamon
6 - cloves
1 T orange flower water

Peel the oranges and keep a little of the peel for garnish. Remove the pith and membranes, then chop the segments and strain the juice into a saucepan. Put the chopped segments in the fridge. Add the figs to the pan together with the 5 oz. orange juice, wine, cinnamon, cloves, and flower water. Stir well and bring to a boil. Cover and simmer gently, stirring occasionally, until the liquid has been absorbed. Transfer to a covered container and refrigerate until cold. Mix the chopped orange with the cold figs and spoon into glass dishes. Finely grate the orange peel to garnish the desserts.

From A Vegan Taste of Greece

St. Basil's Bread

1 lb. flour (450g)
1/2 - packet dry yeast
1/2 t salt
2 oz. vegan margarine (50g), melted
1 oz. demerara sugar (25g)
1 T finely grated lemon peel
1/2 t ground cloves
1/2 t ground cinnamon
8 oz. vegan milk (225 ml), warmed

Combine the flour with the yeast, salt, sugar, cloves, and cinnamon. Add the melted margarine and lemon peel, then gradually add the vegan milk until a soft dough forms. Knead the dough well and return it to the bowl. Cover and put in a warm place for one hour to rise. Knead the dough again and shape it into a ball. Flatten this slightly and lace it on a greased baking sheet. Cover and leave in a warm place for 30 minutes until risen, then cut a cross in the top of the dough. Bake in a preheated oven at 200°C/400°F for about 20 minutes, until golden and hollow sounding when tapped underneath. Transfer to a wire rack and allow to cool.

From A Vegan Taste of Greece

Christmas Bread

8 oz. whole wheat flour (225g)
4 oz. flour (100g)
1/2 - packet dry yeast
2 oz. citrus peel (50g)
1 oz. currants (25g)
1 oz. walnuts (25g), finely chopped
1 oz. demerara sugar (25g)
2 T sunflower oil
1/2 t ground cardamom
7 oz. vegan milk (200 ml), warmed

Put the flour, yeast, and cardamom in a bowl and mix. Add the sunflower oil and combine well, then stir in the citrus peel, currants, walnuts, and sugar and gradually add the vegan milk until a soft dough forms. Knead the dough and return it to the bowl, cover and leave to rise for one hour in a warm place.

Knead the dough again, then shape it into a ball and put this on a greased baking sheet. Flatten the ball slightly, cover and allow to rise in a warm place for 30 minutes. Brush the dough with vegan milk, then bake in a preheated oven at 200°C/400°F for 15-20 minutes until golden brown. Cool on a wire rack before cutting into slices.

From A Vegan Taste of Greece

Olive and Oregano Rolls

6 oz. flour (175g)
6 oz. whole wheat flour (175g)
2 oz. olives (50g), chopped
1/2 - packet yeast
1/2 t salt
2 T olive oil
1 T dried oregano
7 oz. warm water (200 ml)

Put the flour, yeast, salt, and oregano in a mixing bowl, add the olive oil and mix well. Stir in the olives, then gradually add the water until a soft dough forms. Knead the dough, return it to the bowl, cover and put in a warm place for one hour to rise.

Knead the dough again and divide it into 6 equal pieces. Knead each piece of dough and shape it into a ball. Arrange 5 of the balls in a circle on a greased baking sheet and put the remaining one in the center. Squeeze the dough together slightly to join then leave to rise in a warm place for 30 minutes. Brush the rolls with olvie oil and bake them in a preheated oven at 200°C/400°F for about 20 minutes until golden grown. Turn out onto a wire rack and allow to cool before dividing into separate rolls.

From A Vegan Taste of Greece

Walnut and Lemon Sauce

2 oz. walnuts (50g), chopped
1 oz. white bread (25g)
1 - lemon, finely grated peel and juice
1 - garlic clove, chopped
2 T olive oil
0 - black pepper

Blend the ingredients until smooth.

From A Vegan Taste of Greece

Sun-Dried Tomato Sauce

1 - can (14 oz.) chopped tomatoes
1 - red onion, peeled and finely chopped
1 - garlic clove, crushed
1/2 oz. sun-dried tomatoes (15g), finely chopped
1 T olive oil
4 oz. water (125 ml)
1 t dried oregano
1 - bay leaf
0 - black pepper
1 T balsamic vinegar

Fry the onion and garlic in the oil for 5 minutes. Add the sun-dried tomatoes and water and bring to a boil. Cover and simmer for 15 minutes, stirring occasionally, then add the chopped tomatoes, oregano, and bay leaf, and season with black pepper. Stir well, bring back to a boil, cover and simmer, stirring occasionally, for 15 minutes. Remove from the heat and stir in the vinegar before serving hot.

From A Vegan Taste of Greece

Fennel and Avocado Salad

8 oz. fennel (225g)
2 - medium avocados, peeled and diced
4 oz. tomato 100g), skinned and finely chopped
1 - garlic clove, crushed
1/2 t dried thyme
0 - black pepper
2 T olive oil
1 T lemon juice
0 - trimmed watercress leaves
0 - chopped fresh fennel leaves

Cut the fennel into 1 inch lengths, then into thin strips, and steam them for a few minutes to soften. Rinse under cold water to refresh, drain well, and put in a mixing bowl with the avocado and tomato. Mix the garlic with the thyme, olive oil, and lemon juice, and spoon over the salad. Season with black pepper and toss well. Arrange some watercress leaves on a serving plate, pile the salad on top, and garnish with chopped fresh fennel leaves.

From A Vegan Taste of Greece

Marinated Pepper and Mushroom Salad

1 lb. mixed peppers (450g)
8 oz. mushrooms (225g), wiped and sliced
4 - spring onions, trimmed and finely sliced
2 - garlic cloves, crushed
2 T olive oil
2 T white wine
1 T lemon juice
1 t fennel seeds, crushed
1 t dried thyme
1 - bay leaf
0 - black pepper
0 - chopped black olives
0 - fresh fennel leaves

Place the peppers under a hot grill, turning occasionally, until the skins blister. Allow to cool slightly, then carefully remove the skins, stalks, membranes, and seeds. Chop the peppers and put them in a large bowl with the mushrooms and spring onions. Mix the olive oil with the garlic, wine, lemon juice, fennel seeds, and thyme, and add to the vegetables together with the bay leaf. Season with black pepper and mix thoroughly. Transfer to a serving bowl, cover and refrigerate overnight. Remove the bay leaf and garnish the salad with chopped olive and fennel leaves before serving.

From A Vegan Taste of Greece

Pea and Orzo Salad

4 oz. orzo (100g)
4 oz. shelled peas (100g)
2 oz. red pepper (50g), finely chopped
2 oz. tomato (50g), skinned and finely chopped
1 oz. cucumber (25g), finely chopped
1 oz. black olives (25g), finely chopped
4 - spring onions, trimmed and finely sliced
1 - garlic clove, crushed
1 T olive oil
1 T red wine vinegar
1 T finely chopped fresh dill
0 - black pepper

Cook the pasta until just tender, then drain and rinse under cold running water. Drain well and place in a large bowl. Cook the peas, drain and add to the pasta together with the red pepper, tomato, cucumber, olives, spring onions, and dill. Mix the oil with the vinegar and garlic and pour over the salad. Season with black pepper and toss thoroughly.

From A Vegan Taste of Greece

Avocado and Fruit Salad

1 - large avocado, peeled and sliced
1 - orange
1 - apple, peeled, cored, and diced
10 - black seedless grapes, halved
4 oz. red pepper (100g), chopped
4 oz. tomato (100g), chopped
1 oz. walnuts (25g), chopped
1/2 - bunch of watercress, trimmed and chopped
0 - lemon juice
1 T olive oil
1/2 t coriander seed, crushed
0 - black pepper

Peel the orange, remove the pith and membranes and chop the segments. Strain the juice into a small bowl and mix with the oil. Sprinkle the avocado and apple with lemon juice and put in a mixing bowl with the chopped orange, grapes, red pepper, tomato, walnuts, watercress, and crushed coriander seeds. Add the orange dressing and season with black pepper. Toss thoroughly and transfer to a serving bowl.

From A Vegan Taste of Greece

Roasted Pepper and Rice Salad

12 oz. mixed peppers (350g)
4 oz. long grain rice (100g)
2 oz. cucumber (50g), chopped
1 - small red onion, peeled
6 - black olives, chopped
0 - finely chopped fresh parsley
1 T olive oil
1 T lemon juice
1 t dried oregano
1 - garlic clove, crushed
0 - black pepper

Put the peppers on a baking tray and grill them, turning occasionally, until the skins blister. Allow to cool slightly, then carefully remove the skins, stalks, membranes, and seeds, and chop the flesh. Put this in a mixing bowl with the olives and cucumber. Cook the rice, drain well and add to the bowl. Cut a few rings from the onion for garnish, finely chop the rest, and add to the salad. Mix the dressing ingredients (olive oil, lemon juice, oregano, and garlic), pour over the salad and toss thoroughly. Garnish with chopped parsley.

From A Vegan Taste of Greece

Potato and Sun-Dried Tomato Salad

2 lb. potatoes (900g), peeled
1/2 oz sun-dried tomatoes (15g), finely chopped
6 T water
2 T olive oil
1 T lemon juice
1 T balsamic vinegar
1 - garlic clove, crushed
1/2 t dried oregano
0 - black pepper
0 - quartered cherry tomatoes
0 - chopped fresh parsley

Put the sun-dried tomatoes and water in a small pan and bring to a boil. Cover and simmer until the liquid has been absorbed. Remove from the heat and add the olive oil, lemon juice, vinegar, garlic, and oregano, season with black pepper, and mix thoroughly. Cut the potatoes into even-sized chunks and boil them. Drain and dice the potatoes, then add the dressing. Toss well and serve either warm or cold, garnished with cherry tomatoes and parsley.

From A Vegan Taste of Greece

Mushroom Pilaf

8 oz. long grain brown rice (225g)
8 oz. mushrooms (225g), wiped and chopped
1 - onion, peeled and finely chopped
2 - garlic cloves, crushed
1 T olive oil
2 T finely chopped fresh parsley
1 - sprig fresh thyme
18 oz. vegetable stock (550 ml)
2 oz. white wine (50 ml)
0 - black pepper
1 T lemon juice
0 - fresh parsley sprigs

Heat the oil in a large saucepan and soften the onion and garlic. Add the rice and stir around for 1 minute, then add the mushrooms, chopped parsley, thyme, stock, and wine. Season with black pepper, bring to a boil, cover and simmer gently until the liquid has been absorbed. Remove from the heat and stir in the lemon juice. Spoon into a dish and garnish with fresh parsley sprigs.

From A Vegan Taste of Greece

Saffron and Sweet Pepper Rice

8 oz. long grain rice (225g)
8 oz mixed peppers (225g), finely chopped
1 - onion, peeled and finely chopped
1 T olive oil
0 - a few saffron threads
0 - black pepper
20 oz. vegetable stock (600 ml)
0 - pepper rings

Fry the onion and chopped peppers in the oil until soft. Add the rice and stir around for 30 seconds, then stir in the stock and saffron and season with black pepper. Bring to a boil, cover and simmer gently until the liquid has been absorbed. Garnish with pepper rings to serve.

From A Vegan Taste of Greece

Minted Bulgur with Leeks

1 lb. leeks (450g), trimmed and finely sliced
8 oz. bulgur wheat (225g)
1 T olive oil
1 - garlic clove, crushed
20 oz. vegetable stock (600 ml)
1 T dried mint
1 - bay leaf
0 - black pepper
0 - fresh mint leaves

Soften the leeks and garlic in the oil for 10 minutes. Add the bulgur wheat, stock, dried mint, and bay leaf, and season with black pepper. Stir well and bring to a boil, then cover and simmer gently until the liquid has been absorbed and the wheat is done. Garnish with fresh mint leaves when serving.

From A Vegan Taste of Greece

Tomato and Artichoke Rice

8 oz. long grain brown rice (225g)
8 oz. ripe tomatoes (225g), skinned and finely chopped
8 oz. artichoke hearts (225g), chopped
1 T olive oil
1 - garlic clove, crushed
1 T tomato puree
1 T finely chopped fresh basil
1 T finely chopped fresh oregano
1 - bay leaf
0 - black pepper
20 oz. vegetable stock (600 ml)
0 - chopped black olives

Fry the rice and garlic in the oil for 2 minutes. Add the remaining ingredients, except the olives, and stir well. Bring to a boil, coer and simmer gently until the liquid has been absorbed. Transfer to a serving bowl and garnish with olives.

From A Vegan Taste of Greece

Minted Potato Croquettes

2 lb. potatoes (900g), peeled
2 T olive oil
1 T dried mint, crumbled
0 - black pepper
0 - sesame seeds

Cut the potatoes into even-sized chunks and boil them. Drain and dry off over a low heat, then mash with the 2 tablespoonfuls of oil. Stir in the mint and season with black pepper. Allow to cool slightly, then take rounded tablespoonfuls and shape into croquettes. Roll each croquette in sesame seeds until it is completely covered. Put them on a plate, cover, and chill for 2 hours. Brush the croquettes all over with olive oil and bake them in a preheated oven at 180°C/350°F for 25-30 minutes until golden brown.

From A Vegan Taste of Greece

Orzo with Leek and Tomato Sauce

8 oz. leeks (225g), trimmed and sliced
4 oz. orzo (100g)
1 - can (14 oz.) chopped tomatoes
1 - garlic clove, crushed
1 T olive oil
1 T red wine
1 T lemon juice
1 T tomato puree
1 t coriander seeds, crushed
1/2 t dried thyme
0 - black pepper

Fry the leek and garlic in the oil for 10 minutes in a large pan, stirring occasionally. Add the chopped tomatoes, wine, tomato puree, coriander, and thyme, and season with black pepper. Stir well and bring to a boil. Cover and simmer, stirring occasionally, for 10 minutes. Meanwhile cook the orzo until just tender, then drain and add to the sauce. Mix thoroughly and serve.

From A Vegan Taste of Greece

Baked Beets

1 lb. beets (450g), peeled and grated
1 oz. raisins (25g)
1 - garlic clove, crushed
2 T red wine vinegar
2 T fresh orange juice
1 T olive oil
0 - black pepper

Put all the ingredients in a large bowl and mix thoroughly. Transfer to a greased casserole dish and cover tightly with foil. Bake in a preheated oven at 180°C/350°F for 1 hour. Stir the beets before serving at room temperature.

From A Vegan Taste of Greece

Oven Braised Potatoes with Leeks

1 lb. potatoes (450g), peeled and thinly sliced
8 oz. leek (225g), trimmed and sliced
1 - garlic clove, crushed
1 T finely chopped fresh parsley
1 T olive oil
1 T lemon juice
5 oz. vegetable stock (150 ml)
0 - black pepper
0 - fresh parsley sprigs

Put the potatoes, leek, garlic, chopped parsley, oil, and lemon juice in a casserole dish and mix well. Season with black pepper and pour the vegetable stock over the top. Cover tightly with foil and bake in a preheated oven at 200°C/400°F for 35-40 minutes until cooked. Garnish with fresh parsley sprigs when serving.

From A Vegan Taste of Greece

Zucchini with Peppers

12 oz. zucchini (350g), chopped
4 oz. red pepper (100g), chopped
4 oz. yellow pepper (100g), chopped
4 oz. tomato (100g), skinned and chopped
1 - red onion, peeled and finely chopped
1 - garlic clove, crushed
1 T olive oil
1 T red wine
1 T tomato puree
1 T balsamic vinegar
1 t coriander seeds, crushed
0 - black pepper

Fry the red and yellow peppers, onion, and garlic in the oil for 5 minutes. Add the zucchini, tomato, red wine, tomato puree, and coriander seeds, and season with black pepper. Stir well, then simmer covered, stirring occasionally, for about 10 minutes until the zucchini is just done. Remove from the heat and stir in the vinegar before serving.

From A Vegan Taste of Greece

Cauliflower and Mushroom Stifado

1 lb. cauliflower (450g), cut into small florets
4 oz. mushrooms (100g), wiped and chopped
1 - onion, peeled and finely chopped
2 - garlic cloves, crushed
6 oz. water (175 ml)
1 T tomato puree
1 - bay leaf
1 t paprika
1 t dried rosemary
0 - black pepper
2 T olive oil
1 T red wine vinegar
0 - finely chopped fresh parsley

Soften the onion and garlic in the oil in a large pan. Add the mushrooms and fry until the juices begin to run. Mix the tomato puree and paprika with the water until smooth, then add to the pan together with the cauliflower, bay leaf, and rosemary. Season with black pepper and mix thoroughly. Bring to a boil and simmer uncovered for about 15 minutes, stirring occasionally, until the cauliflower is tender. Remove from the heat and stir in the vinegar. Spoon into a serving bowl and serve at room temperature, garnished with parsley.

From A Vegan Taste of Greece

Briami

2 lb. potatoes (900g), peeled and sliced
8 oz. zucchini (225g), halved lengthwise and sliced
4 oz. red pepper (100g), sliced
4 oz. mushrooms (100g), wiped and sliced
1 - red onion, peeled and sliced
3 - garlic cloves, crushed
3 T olive oil
2 T red wine
1 T lemon juice
1 - can (14 oz.) chopped tomatoes
1 - bay leaf
1 T finely chopped fresh rosemary
1 T finely chopped fresh thyme
1 t fennel seeds
0 - black pepper
0 - chopped black olives

Cook the potato slices for 5 minute and drain. Heat one tablespoonful of oil in a saucepan and fry the onion and garlic for 5 minutes. Remove from the heat and add the chopped tomatoes, wine, lemon juice, bay leaf, rosemary, thyme, and fennel seeds, season with black pepper, and stir well. Layer the potatoes, zucchini, red pepper, and mushrooms with this tomato and onion sauce, drizzling each layer with some of the remaining oil, in a deep earthenwre casserole dish. Cover and bake in a preheated oven at 180°C/350°F for about 1 hour until the vegetables are tender. Sprinkle the olives on top and serve.

From A Vegan Taste of Greece

Rice and Vegetable Pie

8 oz. flour (225g)
1 t baking powder
3 T olive oil
0 - cold water
0 - vegan milk
0 - sesame seeds
6 oz. ripe tomatoes (175g), skinned and chopped
4 oz. long grain rice (100g)
4 oz. artichoke hearts (100g), chopped
4 oz. green pepper (100g), chopped
1 oz. black olives (25g), chopped
1 - onion, peeled and finely chopped
2 - garlic cloves, crushed
1 T olive oil
1 T finely grated lemon peel
1 T lemon juice
1 T tomato puree
1 t dried parsley
1 t dried mint
1/2 t dried dill
0 - black pepper

Cook the rice, drain and rinse under cold running water. Drain well. Heat the oil for the filling and fry the onion, garlic, green pepper, and lemon peel until soft. Add the tomatoes, lemon juice, tomato puree, parsley, mint, and dill and season with black pepper. Raise the heat and simmer for 3 minutes, stirring frequently. Remove from the heat and stir in the cooked rice, artichoke hearts, and olives, mixing thoroughly.

Sift the flour and baking powder into a bowl and add the oil. mix well, then gradually add enough cold water to bind. Knead the dough, then take two-thirds and roll it out on a floured board to line a greased 8 inch round loose-bottomed flan tin. Roll out the remaining dough to fit the top. Spoon the filling evenly into the pie case and cover it with the pastry lid. Press the edges of the pastry together to join and score a lattice design in the top with a sharp knife. Make a few slits in the pastry, brush it with vegan milk, and sprinkle with sesame seeds. Bake the pie in a preheated oven at 180°C/350°F for 35-40 minutes until golden brown. Carefully remove it from the tin and cut into wedges.

From A Vegan Taste of Greece

Bulgur Stuffed Courgettes

4 - courgettes (each approx. 8 oz/225g)
8 oz. bulgur wheat (225g)
1 - medium onion, peeled and finely chopped
2 - garlic cloves, crushed
1 T olive oil
12 oz. hot vegetable stock (350 ml)
1 t dried mint
0 - black pepper
12 oz. ripe tomatoes (350g), peeled and chopped
1 - small onion, peeled and finely chopped
1 - garlic clove, crushed
1 T red wine vinegar
1 T tomato puree
1 T olive oil
1 t dried dill
1/2 t paprika
0 - black pepper

Cut the courgettes in half lengthwise and scoop out the centers, leaving the shells about 1/4 inch thick. Arrange the courgette shells in a greased baking dish and finely chop the scooped out flesh. Fry the onion and garlic for the filling in the oil until softened. Add the chopped courgette and fry for a further 2 minutes, then remove from the heat and add the bulgur wheat, stock, and mint. Season with black pepper and stir well. Cover and leave to stand for 20 minutes until the liquid has been absorbed. Fill each courgette shell with some of the mixture and spoon any remaining mixture over the top.

Heat the oil for the sauce and fry the onion and garlic until soft. Add the tomatoes, vinegar, tomato puree, dill, and paprika, and season with black pepper, then ring to a boil and simmer for 5 minutes, stirring frequently. Spoon the sauce over the filled courgettes and cover the dish with foil. Bake in a preheated oven at 180°C/350°F for about 35 minutes until the courgettes are cooked.

From A Vegan Taste of Greece

Spaghetti with Sun-Dried Tomato and Vegetable Sauce

8 oz. spaghetti 9225g)
1 - can (14 oz/400g) chopped tomatoes
8 oz. courgette (225g), chopped
6 oz. mixed peppers (175g), chopped
1 oz. sun-dried tomatoes (25g), finely chopped
1 - large red onion, peeled and finely chopped
2 - garlic cloves, crushed
2 T olive oil
4 T water
1 T lemon juice
1 - bay leaf
1 t dried thyme
0 - black pepper
0 - chopped black olives

Soak the sun-dried tomatoes in a tablespoonful of oil for 2 hours. Heat the other tablespoonful of oil in a large saucepan and fry the onion and garlic until soft. Add the sun-dried tomatoes and the canned tomatoes, courgette, peppers, water, lemon juice, bay leaf, and thyme, season with black pepper, and stir well. Bring to a boil, cover and simmer stirring occasionally, for about 15 minutes until the vegetables are done. Meanwhile, cook the spaghetti until just tender. Drain and add to the hot sauce. Toss thoroughly, then spoon onto plates and garnish with olives.

From A Vegan Taste of Greece

Stuffed Peppers

4 - bell peppers (each approximately 6 oz./175g)
4 oz. long grain rice (100g)
1 oz. TVP (25g)
6 - spring onions, trimmed and finely sliced
2 - garlic cloves, crushed
1 oz. currants (25g)
1 oz. pine nuts (25g)
16 oz. vegetable stock (475 ml)
1 T olive oil
1 T finely chopped fresh dill
1 T finely chopped fresh parsley
0 - pinch of ground cinnamon
0 - black pepper
1 T tomato puree
2 T water

Blanch the whole peppers in boiling water for 3 minutes. Drain and allow to cool, then slice off the tops and remove the membranes and seeds. Arrange the peppers upright in a greased baking dish, making sure they are tightly packed.

Heat the oil and fry the spring onions and garlic. Add the rice and stir around for a few seconds, then stir in the TVP, currants, stock, dill, parsley, and cinnamon, and season with black pepper. Bring to a boil, cover and simmer gently until the liquid has been absorbed. Remove from the heat and stir in the pine nuts. Spoon the mixture into the peppers and place the lids on top. Mix the tomato puree with the water and pour over the peppers. Cover the dish tightly with foil and bake in a preheated oven at 180°C/350°F for about 45 minutes until the peppers are tender. Allow to cool, then serve at room temperature.

From A Vegan Taste of Greece

Moussaka

1 lb. aubergine (450g), diced
1 - onion, peeled and chopped
2 - garlic cloves, crushed
4 oz. button mushrooms (100g), wiped and halved
2 oz. TVP (50g), minced
4 T olive oil
2 T red wine
1 T tomato puree
9 oz. vegetable stock (250 ml)
0 - black pepper
1 - bay leaf
1 T finely chopped fresh basil
1 T finely chopped fresh oregano
0 - pinch of ground cinnamon
1 lb. potatoes (450g), peeled and thinly sliced
5 oz. vegan milk (150 ml)
1/4 oz. corn flour (7g)
0 - chopped fresh parsley

heat the oil in a large pan and fry the aubergine, onion, and garlic for 15 minutes, stirring frequently to prevent sticking. Add the remaining base ingredients apart from the mushrooms, bring to a boil, and cover and simmer for 5 minutes. Add the mushrooms and continue simmering for another 5 minutes, stirring frequently. Spoon the mixture into a shallow casserole dish.

Boil the potato slices for 5 minutes, then drain and arrange them on top of the vegetables. Mix the corn flour with the vegan milk until smooth and pour it into a small saucepan. Continue stirring for a few seconds until the sauce thickens. Remove from the heat and spoon the sauce evenly over the potatoes. Bake in a preheated oven at 180°C/350°F for about 30 minutes until browned. Garnish with chopped fresh parsley and serve with a green salad and warm bread.

From A Vegan Taste of Greece

Aubergine and Orzo Soup

8 oz. aubergine (225g), finely chopped
6 oz ripe tomatoes (175g), skinned and choppe
2 oz. orzo (50g)
1 - red onion, peeled and finely chopped
1 - garlic clove, crushed
2 T olive oil
1 T tomato puree
1 T finely chopped fresh basil
1/2 t paprika
1 - bay leaf
0 - black pepper
20 oz. vegetable stock (600ml)
0 - toasted pine nuts

Fry the aubergine, onion, and garlic in the oil in a large pan for 10 minutes, stirring frequently to prevent sticking. Add the tomatoes and cook for 5 minutes more, stirring occasionally. Stir in the stock orzo, tomato puree, basil, paprika, and bay leaf, and season with black pepper. Bring to a boil, cover and simmer for 15 minutes, stirring occasionally. Serve garnished with pine nuts.

From A Taste of Greece

Sesame and Potato Soup

12 oz. potatoes (350g), peeled and finely chopped
1 - onion, peeled and finely chopped
1 - garlic clove, crushed
1 T olive oil
2 T lemon juice
2 T light tahini
24 oz. vegetable stock (725ml)
1 T dried parsley
0 - black pepper
0 - toasted sesame seeds

Soften the onion and garlic in the oil in a large saucepan. Add the potato, lemon juice, tahini, stock, and parsley, and season with black pepper. Stir well and bring to a boil, then cover and simmer gently, stirring occasionally, for about 20 minutes until the potato is cooked. Transfer half of the soup to a blender and blend smooth. Pour back into the rest of the soup in the pan. Mix thoroughly, then ladle the soup into serving bowls and garnish with toasted sesame seeds.

From A Taste of Greece

Country Soup

6 oz. potato (175g), peeled and diced
6 oz. carrot (175g), scraped and finely chopped
6 oz. courgette (175g), chopped
6 oz. tomatoes (175g), skinned and chopped
4 oz. leek (100g), trimmed and sliced
1 - red onion, peeled and chopped
1 - garlic clove, crushed
14 oz. vegetable stock (425ml)
1 T tomato puree
1 T olive oil
1 - bay leaf
1 - sprig of fresh thyme
1/2 t paprika
0 - black pepper
1 T balsamic vinegar

Heat the oil in a large pan and fry the leek, onion, and garlic for 5 minutes. Add the remaining ingredients, except the vinegar, and stir well. Bring to a boil, cover and simmer, stirring occasionally, for about 20 minutes until the vegetables are tender and the soup is thick. Stir in the vinegar, ladle the soup into serving bowls, and serve.

From A Taste of Greece

Aubergine Dip

1 lb. aubergine (450g)
1 - garlic clove, crushed
1 T light tahini
1 T lemon juice
1 T olive oil
4 T water
1/2 t dried parsley
0 - black pepper

Cut the aubergine in half lengthwise and place under a hot grill, turning occasionally, until soft. Scoop out the flesh and blend smooth with the remaining ingredients. Transfer to a serving bowl and serve at room temperature.

From A Vegan Taste of Greece

Mushroom and Walnut Pittes

10 oz. filo pastry (300g)
0 - olive oil
0 - sesame seeds
12 oz. mushrooms (350g), finely chopped
1 - onion, peeled and finely chopped
2 - garlic cloves, crushed
2 oz. walnuts (50g), grated
2 oz. breadcrumbs (50g)
1 T olive oil
1 t dried parsley
1 t dried dill
0 - black pepper

Fry the onion and garlic in the oil until softened, then add the mushrooms and fry until the juices begin to run. Remove from the heat and mix in the remaining filling ingredients.

Cut the filo pastry into 24 sheets of approximately 9x5 inches/23x13 cm. Spread 12 sheets out on a flat surface, brush them with olive oil, and put another sheet on top of each one. Divide the filling between the 12 pastry oblongs, placing it on the bottom half only. Fold the right hand corner over to the left, then fold the pastry up and then to the right, tucking the edges in as you go, making triangles.

Arrange these on a greased baking sheet, brush them with olive oil, and sprinkle with sesame seeds. Bake in a preheated oven at 180°C/350°F for 20-25 minutes until golden. Serve warm.

From A Vegan Taste of Greece

Skordalia

12 oz. potatoes, peeled (350g)
3 - garlic cloves, crushed
3 T olive oil
1 T lemon juice
1 T white wine vinegar
0 - black pepper

Cut the potatoes into even-sized chunks and boil them, then drain and dry off over a low heat. Mash the potatoes, add the garlic, oil, lemon juice, and vinegar, season with black pepper and mix well until smooth. Add a little water, if necessary, to make a thick dipping consistency, then spoon into a serving bowl and serve at room temperature.

From A Vegan Taste of Greece

Marinated Peppers

4 oz. red pepper (100g)
4 oz. green pepper (100g)
1 - small red onion, peeled and finely chopped
2 - garlic cloves, crushed
6 - olives, chopped
1 t dried thyme
0 - black pepper
2 T olive oil
1 t lemon juice
1 t balsamic vinegar

Grill the peppers until the skins blister all over. Carefully remove the skins, membranes, and seeds, and chop. Mix in a large bowl with the onion, garlic, and olives. Mix the olive oil with the lemon juice, vinegar, and thyme, and season with black pepper. Pour over the pepper mixture and toss well. Spoon into a serving bowl, cover and chill for a few hours before serving.

From A Vegan Taste of Greece

Vegetable Kebabs

1 lb. mixed vegetables (450 g): aubergine, courgette, mushroom, pepper
1 - small red onion, peeled and grated
1 - garlic clove, crushed
1 T olive oil
1 T lemon juice
1 t dried oregano
0 - black pepper
1 - bay leaf

Cut the vegetables into even-sized chunks and put them in a mixing bowl. Combine the other ingredients to make a marinade and add to the vegetables. Mix thoroughly, then cover and refrigerate for a couple of hours.

Thread the vegetables onto small skewers and place them on a hot grill, turning occasionally, for about 20 minutes or until tender.

From A Vegan Taste of Greece

Aubergine and Almond Croquettes

12 oz. aubergines (350g)
3 oz. ground almonds (75g)
3 oz. breadcrumbs (75g)
1 - onion, peeled and grated
1 - garlic clove, crushed
1 t dried oregano
0 - black pepper
0 - flour
0 - olive oil

Make a few slits in the aubergine with a sharp knife and bake it in a preheated oven at 180°C/350°F for about 30 minutes until soft. Carefully remove the skin and discard. Mash the flesh, then add the ground almonds, breadcrumbs, onion, garlic, and oregano. Season with black pepper and mix well. Add a little flour to bind and shape heaped spoonfuls of the mixture into croquettes with damp hands. Roll each croquette in flour and put them on a plate. Cover and chill for 2 hours. Shallow fry the croquettes in hot olive oil, turning occasionally, until golden brown.

From A Vegan Taste of Greece

Baked Seitan

1.5 cups vital wheat gluten
1/4 cup nutritional yeast
1 tsp salt
2 tsp paprika
1/4 tsp cinnamon
1/4 tsp cumin
1-2 tsp pepper (I use 2 tsp)
1/4 tsp cayenne pepper (you can use 1/8 tsp if you like it less spicy)
1/8 tsp allspice
2 tsp garlic powder

3/4 cups water
4 tbsp tomato paste
1 tbsp tamari
2 tbsp extra virgin olive oil
2 tbsp vegetarian Worcestershire sauce

Preheat oven to 325°.

In a large mixing bowl mix dry ingredients. Mix the rest of the ingredients (liquid ingredients) in a smaller mixing bowl. Whisk well until mixed.

Add the liquid ingredients to the dry ingredients. Mix well, then knead for a minute or two.. it doesn't need long.

Form into a log (6-8" long), wrap tightly in foil, twisting ends. Bake for 90 minutes. When done baking, unwrap and leave out to cool all the way. Then wrap it foil or plastic and refrigerate. Slice to use as desired.

From postpunkkitchen.com

Walnut Stuffed Mushrooms

16 - medium-sized mushrooms
2 oz. (50g) walnuts, grated
1 oz. (25g) breadcrumbs
1 - garlic clove, crushed
1 t olive oil
2 T white wine
1 t dried oregano
0 - black pepper

Finely chop the stalks from the mushrooms and fry them with the garlic in the oil until the juices run. Remove from the heat and add the walnuts, breadcrumbs, wine, and oregano. Season with black pepper and mix thoroughly until everything binds together. Brush the outsides of the mushroom caps with olive oil and fill each one with some of the filling, pressing it neatly to form a mound on top. Place the filled mushrooms in an oiled baking dish and bake in a preheated oven at 180°C/350°F for 15-20 minutes until tender. Serve warm or cold.

From A Vegan Taste of Greece

Paximadia Cookies

2 C barley flour (or all purpose flour)
1 1/2 t baking powder
1/8 t kosher salt
1/2 C margarine
3/4 C sugar
1 t anise extract
1/4 C water
0 - vegan milk
0 - raw sesame seeds

Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.

In a medium-size mixing bowl, whisk together the barley flour, baking powder, and salt.

Cream the margarine and sugar together until light and fluffy. Add the anise flavor and beat to combine. Add half the barley mixture, then the water, the other half of the barley mixture. Beat until a stiff dough forms.

Turn the dough out onto a smooth surface and knead briefly. Divide the dough in half and form into two long narrow logs, about 1 inch high, 1 1/2 inches wide, and 9 inches long. Place the logs on the baking sheet. Brush lightly with vegan milk, then sprinkle liberally with sesame seeds. Pat the sesame seeds gently into place.

Bake for 35 minutes, until set and golden on the bottom. Remove from the oven and let cool for 15 minutes. Reduce the oven heat to 275°F.

Transfer the logs to a cutting board. Using a very sharp knife, cut the logs into 1/2 inch slices. Place the slices back on the cookie sheet, cut side down. Bake for 20 minutes, then flip the slices over and bake for another 20 minutes, until slightly dry and golden. Cool on a wire rack, and store in an airtight container.

From Vegan Lunch Box

Injera Bread

2 C warm water (110°F)
1 t sugar
1 t active dry yeast
1 C teff flour
1 C all purpose flour
1/2 t kosher salt

In a medium-size mixing bowl, dissolve the sugar and yeast in the warm water. Let the yeast mixture sit for about 5 minutes to allow the yeast to dissolve and become active.

Slowly add the teff flour, all purpose flour, and salt to the yeast mixture, whisking constantly. Whisk the batter vigorously for 2 minutes. Cover with plastic wrap and let rise in a warm place for 1 hour. At this point, the batter can be refrigerated for several hours or overnight.

Heat a 10 inch, well-seasoned cast iron or nonstick skillet over medium heat. When the skillet is hot, drizzle with a small amount of oil and spread the oil evenly over the surface of the skillet. Stir the batter, then pour 1/2 cup of it on the hot skillet. Quickly tilt the pan to evenly distribute the batter in a large circle.

Cover the pan with a lid and cook for 2 minutes, then remove the lid (lift quickly to avoid dropping condensed drops of moisture onto the injera and wipe the inner lid dry between injera). Cook for another few seconds, until the top surface is dry and springs back to the touch. The top should be covered with bubbles and the bottom should be lightly golden. Run a spatula around the edges of the injera, then lift and place on a plate to cool. Repeat with the remaining batter. Serve at room temperature.

From Vegan Lunch Box

Sweet Cornbread

2/3 C maple syrup
1/3 C canola oil
1 C vegan milk
1 C whole whet flour
1 C fine cornmeal
1 T baking powder
1 t kosher salt

Preheat the oven to 350°F. Spray a 9x9 inch baking pan with nonstick spray and set aside.

In a small mixing bowl, combine the maple syrup, canola oil, and vegan milk. In another bowl, mix together the whole wheat flour, cornmeal, baking powder, and salt. Mix wet and dry mixtures together and pour the batter into the prepared pan. Bake for 35 minutes, or until a toothpick comes out clean.

Can also be made in muffin cups or mini loaf pans; bake for 25 minutes only.

From Vegan Lunch Box

Blueberry Lemon Mini Scones

1 C all purpose flour
1 C whole wheat pastry flour
1/4 C sugar
2 t baking powder
1/2 t baking soda
1/2 t kosher salt
1/4 C margarine
1/2 C vegan milk
3/4 C blueberries
1 - lemon, zest of

Preheat oven to 400°F. Line a baking sheet with parchment paper and spray with nonstick spray. Set aside.

Sift together the flours, sugar, baking powder, baking soda, and salt. Add the margarine and cut into the flour mixture using a pastry cutter or your fingers, until the mixture resembles a coarse, crumbly meal.

Add the vegan milk, blueberries, and zest. Mix well with a wooden spoon or your hands until the mixture comes together to form a dough. You may need to add an extra tablespoon of vegan milk if the mixture is too dry.

Turn the dough out onto a lightly floured work surface. Divide the dough in half and form each half into a flat round, about 1/4 inch thick. Cut each round into six equal wedges.

Arrange the scones on the baking sheet. Brush the tops with a bit of vegan milk and sprinkle with sugar. Bake for 15 to 18 minutes, until the edges and bottom are golden. Place scones on a wire rack to cool.

VARIATION: Substitute cherries for blueberries, and 1 teaspoon almond extract for lemon zest.

From Vegan Lunch Box

Adzuki Beans with Pickled ginger

1 - can (15 oz.) adzuki beans, rinsed and drained
3 T diced pickled ginger
2 t soy sauce
1/2 t mirin (Japanese cooking wine)
1 - scallion, minced
0 - toasted sesame seeds for garnish

Combine the adzuki beans, pickled ginger, soy sauce, mirin, and scallion and toss together gently with a spatula. Refrigerate until cold. Taste for salt and serve cold or at room temperature, sprinkled with toasted sesame seeds.

From Vegan Lunch Box

Seitan Pot Roast with Gravy

2 - vegetarian beef-flavored boullion cubes (Celifibr brand is good)
1 t kosher salt
1 1/4 C vital wheat gluten
1/4 C ground walnuts
2 T nutritional yeast flakes
1/2 t onion powder
1/2 t garlic powder
3 T olive oil
3 T tomato paste
1 t Marmite
1 - large onion, sliced
1 - celery stalk, chopped
2 - large garlic cloves, minced
1/2 C dry red wine
1 C sliced button or cremini mushrooms
1/8 C uncooked red lentils
4 - sprigs of fresh thyme
4 - large carrots, peeled and cut into 1/2 inch chunks
0 - salt and pepper to taste

Bring 4 cups of water to a boil. Remove from heat and stir in the two bullion cubes and salt. Let the cubes dissolve completely as you prepare the pot roast.

In a medium mixing bowl, stir together the vital wheat gluten powder, ground walnuts, nutritional yeast, onion powder, and garlic powder. Measure out 1 cup of the bullion broth and set the rest aside. To the 1 cup of broth, add 1 tablespoon olive oil, 1 teaspoon tomato paste, and the yeast extract. Add the liquid to the vital wheat gluten and stir together until the mixture forms a dough. Knead in the bowl just enough to form into a smooth loaf. Sprinkle the loaf evenly with salt and pepper to taste.

In a large Dutch oven or saucepan, heat the remaining 2 tablespoons of olive oil. When hot, add the pot roast loaf and sear on all sides until dark brown. Remove from the heat and set aside on a plate.

Add the onions and celery to the saucepan and cook, stirring frequently, until the onions are soft and beginning to brown, about 5 minutes. Add the minced garlic and cook, stirring, for 1 more minute, until the garlic is softened but not brown.

Add the red wine and the remaining 2 tablespoons tomato paste. Stir until the tomato paste is dissolved, then cook at a lively simmer until the wine has completely evaporated, about 3 minutes. Add the remaining bullion broth, mushrooms, red lentils, and thyme sprigs. Place the pot roast in the center of the broth and arrange the carrots around the sides.

Turn the heat to the lowest possible setting. You want the broth hot enough to be sending up a bubble every so often, but never boiling. Simmer like this for 45 minutes, then turn the pot roast over and simmer for another 45 minutes.

Remove the pot roast and all but one of the carrot chunks from the broth. Cover the roast and carrots with foil or an inverted bowl to stay warm as you prepare the gravy.

Remove the thyme sprigs from the broth, then transfer the broth and vegetables to a blender and blend until completely smooth. Return the gravy to a small saucepan and warm over low heat. Taste for salt and pepper and serve hot.

From Vegan Lunch Box

Rice and Grain Mix for Sushi

3/4 C short-grain brown rice
1/8 C millet
1/8 C amaranth
1 t fresh lemon zest
1/8 C sunflower seeds

Put the rice, millet, and amaranth into a medium pot and add 1 1/2 cups water. Bring to a boil, reduce the heat to low, and cook, covered, for 35 minutes. Remove pan from heat and let sit, still covered, for another 10 minutes.

Transfer the rice mixture to a large mixing bowl. Stir in the lemon zest and sunflower seeds with a wooden rice paddle or spoon, tossing the rice with light strokes to aerate and cool it. Set it aside to cool completely before rolling up in nori for sushi.

Good vegan sushi fillings include:
avocado
peeled, seeded cucumber
blanched carrot strips
blanched asparagus spears
red bell pepper strips, raw or roasted
blanched zucchini strips
radish sprouts

From Vegan Lunch Box

Coconut Carrot Rice Pudding

1 lb. carrots, peeled and grated (3 cups grated)
1 - can (14 oz.) light coconut milk
1/2 C maple syrup
3 C cooked brown basmati rice
1/2 t cinnamon
1/2 t ground cardamom
1/4 C golden raisins
0 - ground flaxseed and pistachios for garnish

Using the large holes of a hand grater, grate the carrot directly into a medium saucepan. Add the coconut milk and maple syrup and place on the stove over medium-high heat. Bring to a boil, then turn the heat to low and simmer, covered, stirring occasionally, until carrots are completely tender, about 15 minutes.

Stir in the brown rice, cinnamon, cardamom and raisins. Continue cooking, stirring occasionally until the rice is heated through and the mixture has thickened slightly, 4 to 5 minutes.

Remove from heat and allow to cool. When ready to serve or pack, place a serving of rice pudding into a dish or container. Stir in some ground flaxseed (up to one tablespoon per serving) if desired and top with pistachios if desired.

From Vegan Lunch Box

Easy Piecrust

2 C all purpose flour (or half white, half whole wheat pastry flour)
1 t kosher salt
2/3 C margarine
5 T ice water

Have a cup of ice water a tablespoon ready.

Sift or whisk together the flour and salt in a mixing bowl. Dot the top of the flour mixture with tablespoons of the shortening. Cut the shortening into the flour with a pastry cutter or by tossing and rubbing the flour and shortening together with your hands or fingers. Keep at it until the mixture resembles coarse meal and all visible lumps of shortening are gone.

Lightly drizzle in the water a tablespoon at a time, stirring with a wooden spoon or your fingers, until you can bring the dough together in a ball. Add a few extra drops if the dough is still crumbly. Shape the dough into a ball, then proceed with your recipe.

If it's a hot day, you may wish to refrigerate the dough for 1 minutes before rolling and shaping.

From Vegan Lunch Box

Aloo Samosas

1 1/2 lbs. russet potatoes (about 3 medium), peeled and quartered
3/4 C frozen green peas
1/2 t ground cumin
1/2 t turmeric
1/4 t cayenne
1/4 t kosher salt
0 - freshly ground black pepper to taste
1 T finely minced fresh cilantro
1 - recipe Easy Piecrust (another recipe)
0 - olive oil

Spray a nonstick muffin tin with nonstick spray and set aside. Have a small rolling pin and a small bowl of water ready.

To make the filling, place the potatoes in a medium saucepan and cover with water. Bring to a boil, lower the heat, and simmer, partially covered, until the potatoes are tender. Meanwhile, cook the green peas according to package directions, drain, and set aside.

Drain the potatoes. Add the cumin, turmeric, cayenne, salt, and pepper to taste, and mash the potatoes coarsely using a potato masher. Add the peas and cilantro and mix together. Set aside to cool.

Make the piecrust according to directions. Divide the dough into eighteen equal pieces, each roughly the size of a walnut.

Working with one piece at a time on a lightly floured work surface, roll the dough into a ball, then use the rolling pin to roll the ball into a flat, 5 inch wide circle. Sprinkle the work surface and rolling pin with flour as necessary to keep the dough from sticking.

Place a heaping 1 1/2 tablespoons of potato filling in the center of the circle. Dip a finger in the bowl of water and run it around the edges of the dough to moisten it. Bring all the edges of the dough up, folding and gathering them together over the filling. Pinch with your fingers to seal. Repeat with the remaining dough and filling, placing each finished samosa in a muffin cup. Spray or brush the finished samosas with olive oil.

At this point, the samosas can be baked immediately or refrigerated, covered with plastic wrap, for several hours or overnight.

When ready to bake, preheat the oven to 400°F. Bake for 25 minutes, until warmed through and golden brown on the bottom.

For a variation, replace all or part of the potatoes with cooked cauliflower.

From Vegan Lunch Box

Mixed Vegetable Wat

1/2 - recipe Niter Kebbeh (another recipe) scant 1/4 cup
1 - onion, minced
1 - garlic clove, minced
1/2 - red bell pepper, chopped
1 T tomato paste
2 - large carrots, cut into 1/2 inch slices
2 C peeled new potatoes, cut into 3/4 inch cubes
0 - pinch of berbere (or cayenne)
2 C mixed vegetables (cauliflower, broccoli, green beans, zucchini, etc.)
1 t salt
0 - ground black pepper to taste
1 C frozen green peas

Heat the Niter Kebbeh in a large saucepan over medium heat. Sauté the onion until soft, about 5 minutes. Add the garlic and bell pepper and sauté an additional minute. Add the tomato paste, carrots, potatoes, berbere, and 1 cup water. Bring to a boil and lower the heat. Simmer, partially covered, for 10 minutes, then add the mixed vegetables and cook for another 10 minutes, or until all the vegetables are tender. Add the salt, pepper to taste, and frozen peas. Cover and cook until the peas are tender, about 2 minutes.

Serve directly on top of injera bread, tearing off pieces of the bread to scoop up the stew, or serve in a bowl on the side.

Fresh green cabbage can be substituted for peas.

From Vegan Lunch Box

Golden Chestnut Soup

1 lb. fresh chestnuts
4 - large garlic cloves, unpeeled
1 T olive oil
1 - onion, chopped
1 - carrot, diced
1 - celery stalk, diced
4 - sprigs fresh thyme
2 - bay leaves
3/4 t salt
1/8 t nutmeg
1/8 t white pepper

Preheat the oven to 475°F. Cut an "x" in the shell of each chestnut with a sharp paring knife. Arrange the chestnuts on a baking sheet with the unpeeled garlic cloves. Roast for 20 minutes, until the outer shell has pulled slightly away from the chestnut and the shell and inner skin peel away easily.

Remove the outer shell and inner skin of each chestnut and place them in a bowl. Work quickly while the chestnuts are still hot (hold them with a kitchen towel if they are too hot to touch). Squeeze the roasted garlic out of the garlic cloves and add it to the bowl with the chestnuts. Set aside.

In a medium saucepan, heat the olive oil over medium-high heat. Add the onion, carrot, celery, thyme, and bay leaves. Sauté, stirring often, until the onion is translucent, about 5 minutes. Add the chestnuts and garlic and cups of water. Bring to a boil, lower the heat and simmer, covered, until the carrots are tender, about 10 minutes.

Remove from heat. Remove the thyme sprigs and bay leaves and let the soup cool slightly. Transfer the soup to a blender, in batches if necessary, and puree until the soup is completely smooth. Pour the soup into a clean saucepan and add the salt, nutmeg, and white pepper. Warm over medium-low heat, stirring. Thin with water or broth as desired. Taste for salt and serve.

From Vegan Lunch Box

Creamy Cauliflower Soup

1 T olive oil
1/2 - small onion, diced
1 - large garlic clove, minced
1 1/2 C potato, peeled and chopped
1 C peeled and diced carrots
1 - small head cauliflower, cut into small florets (about 6 cups)
1 1/4 t salt
1/4 t white pepper
1 T nutritional yeast flakes

Heat the olive oil in a large saucepan over medium-high heat. Add the onion and sauté, stirring frequently, until the onion is soft and translucent, about 5 minutes. Add the garlic and cook, stirring, for another minute. Add the potatoes, carrots, and 4 cups of water. Bring to a boil and lower the heat. Simmer, covered, until the potatoes and carrots are completely tender and falling apart.

Place the cauliflower florets in a steamer basket and steam until tender, about 10 minutes. Measure out 2 cups of the steamed cauliflower florets and set aside. Add the rest of the cauliflower to the potato mixture.

Remove from heat and transfer the soup to a blender, in batches if necessary, and puree until smooth. Pour soup into a clean saucepan and return to the stove on medium-low heat. Add the cauliflower florets, salt, white pepper, and nutritional yeast flakes. Cook, stirring, until warmed through. Taste for salt and adjust as needed. Serve as is or sprinkle with Perfect Pepitas (another recipe).

From Vegan Lunch Box

Sneaky Momma's Tomato Sauce

1 T olive oil
1/2 C chopped onion
1/2 C chopped red bell pepper
2 - garlic cloves, minced
2 - cans (28 oz.) whole peeled tomatoes, drained
1 - can (6 oz.) tomato paste
1 C shredded basil leaves
2 C shredded kale leaves
1 - large carrot, grated
2 T minced fresh parsley
1 t dried oregano
1/2 t dried thyme
0 - pinch of red pepper flakes
1/2 t sugar
1/2 t ground black pepper
3/4 t salt

Heat the olive oil in a wide saucepan over medium heat. Sauté the onion and red bell pepper until soft, about 5 minutes. Add the garlic and sauté, stirring constantly, for 1 more minute.

Add the tomatoes, tomato paste, basil, kale, carrot, parsley, oregano, thyme, and red pepper flakes. Break the whole tomatoes apart with the back of a wooden spoon and stir until everything is well blended. When the mixture begins to bubble, lower the heat and cook on low, stirring occasionally, for about one hour.

Let cool slightly, then transfer the tomato sauce to a blender, working in batches if necessary. Blend until completely smooth, then transfer to a clean saucepan and stir over low heat until warm. Add the sugar, pepper, and salt.

This tomato sauce freezes well.

From Vegan Lunch Box

Armenian Salad

1 large cucumber diced
1 cup celery chopped
½ cup radishes finely diced
½ cup black olives
½ cup walnuts soaked overnight
1 tablespoon olive and flaxseed oil combined
1 tablespoon lemon juice

Soak pitted olives in distilled water overnight to get rid of most of the salt.
Next day drain rinse and chop the olives.
Drain rinse and chop the walnuts.
Combine all ingredients in a salad bowl and toss well.

From grouprecipes.com

Quick Peanut Sauce

1/2 C natural peanut butter
1 t toasted sesame oil
2 T soy sauce
2 t golden brown sugar
1 T brown rice vinegar
1 - clove garlic, finely minced
0 - tabasco sauce to taste
0 - salt to taste

In a small bowl, mix all ingredients together. Slowly add 1/4 to 1/2 cup of warm water or more to achieve desired consistency.

From Vegan Lunch Box

Petite Pasta Salad

1 - package (7 oz.) tiny star or alphabet pasta
1 C frozen corn
8 oz. sugar snap or snow peas, cut into bite-sized pieces
1 - cucumber, cut into bite-sized pieces
1 - tomato, seeded and diced
1/2 - red or orange bell pepper, diced
1 - can (2.25 oz.) sliced black olives, rinsed and drained
1/2 C chopped fresh cilantro
1 T chopped fresh basil
2 T olive oil
1 T white wine vinegar
1 t white balsamic vinegar
0 - salt and white pepper to taste

Bring a medium-size saucepan of water to a boil. Add the pasta and cook until just barely tender, about 2 to 3 minutes. During the last minute, add the frozen corn and chopped sugar snap or snow peas.

Drain the pasta, corn, and peas and rinse well with cold running water.

In a large mixing bowl, toss the pasta, corn, and peas with the rest of the vegetables and fresh herbs.

In a small bowl whisk together the olive oil and vinegars and season to taste with salt and white pepper. Pour over the pasta salad and toss together until well combined. Taste and adjust seasonings as needed.

From Vegan Lunch Box

Niter Kebbeh

1/2 C canola oil
1/4 - onion, chopped into large pieces
2 - garlic cloves, peeled and crushed
2 - slices fresh ginger (1/4 inch thick)
1/4 t turmeric
2 - cardamom pods, crushed
1 - clove
1 - cinnamon stick, 2 inches long
0 - pinch of nutmeg

Combine all the ingredients in a small saucepan. Bring to a simmer; reduce the heat to very low and simmer for 10 minutes, stirring occasionally. Let the oil sit for another 20 minutes to allow the flavors to develop. STrain the oil through a fine mesh sieve and store in the refrigerator.

From Vegan Lunch Box

Fennel Cucumber Salad

1 - large fennel bulb, rinsed
1/2 - medium cucumber
4 T capers, drained
1/2 t fresh lemon zest
1 T freshly squeezed lemon juice
1/2 t kosher salt
1 T olive oil
0 - pitted kalamata or black olives

Cut the stalks off the fennel bulb, cutting close to the bulb. Remove any bruised or tough outer layers. Cut away the bottom of the bulb, then cut the bulb in half lengthwise and remove the hard inner core. Slice the fennel into paper-thin strips.

Peel the cucumber and rinse. Cut the cucumber into matchsticks, discarding the inner core of seeds.

Toss the fennel and cucumber together with the capers and lemon zest. In a small bowl, mix together the lemon juice, salt, and olive oil. Pour over hte salad and toss well. Garnish each serving with pitted olives.

From Vegan Lunch Box

Easy Potato Salad

2 - medium new potatoes, boiled until tender
1/2 t white vinegar
1/8 c Vegenaise
1/4 t Dijon mustard
1/8 t garlic salt
1 T capers, rinsed and drained
1 T diced celery
0 - salt and pepper to taste

When the potatoes are cool enough to handle, peel the skin off with the back of a knife. Dice the potatoes and place them in a small mixing bowl.

Add the white vinegar, Vegenaise, Dijon mustard, and garlic salt and stir gently with a spatula until well combined. Add the capers and/or celery, and season to taste with salt and pepper.

From Vegan Lunch Box

Sweet Potato Oven Fries

1 - large sweet potato or red garnet yam, peeled and cut into fries (about 3 cups)
1 t olive oil
1/4 t garlic salt

Preheat the oven to 475°F. Line a baking sheet with parchment paper and set aside.

In a medium bowl, toss together the sweet potatoes, olive oil, and garlic salt. Spread in a single layer on the baking sheet. Roast the fries for about 20 minutes, stirring two or three times to ensure even cooking.

Salt to taste and serve.

From Vegan Lunch Box

Perfect Pepitas

1 C raw, hulled pepitas
1/8 t cayenne
1 T Bragg liquid aminos
1/2 t liquid smoke flavoring

Heat a large cast-iron skillet over medium heat. Place the pumpkin seeds in the skillet and stir constantly with a wooden spoon. Toast the seeds for about 8-10 minutes, until the seeds are puffed and making popping noises. Turn down the heat to avoid burning.

Remove from heat and sprinkle with the cayenne. Pour in the Braggs and the liquid smoke (it should sizzle when it hits the pan). Return the skillet to the burner, stirring continually. Stir and scrape the bottom of the skillet until the seeds are dry, about 1-2 minutes.

Pour the seeds out onto a large plate and spread them out to cool. Store in an airtight jar at room temperature.

From Vegan Lunch Box

Native Blend Popcorn Balls

1/3 C roasted pumpkin seeds
10 C popped popcorn (1/2 C unpopped popcorn, popped in 1/8 cup corn oil)
1/3 C roasted sunflower seeds
1/3 C dried blueberries
1/3 C dried cranberries
1/4 C brown rice syrup
1 C packed light brown sugar
1/2 t salt
0 - margarine or oil for hands

Place the popcorn in a large mixing bowl with the sunflower seeds, pumpkin seeds, dried blueberries, and dried cranberries. Remove any unpopped kernels. Set aside.

Place the brown rice syrup, brown sugar, salt, and 1/4 cup water in a small saucepan over medium heat. Cook, stirring constantly, until the mixture boils over the entire surface. stop stirring and adjust the heat if necessary to maintain this constant boil without boiling over.

Boil for about 8-10 minutes (240°F on a candy thermometer, soft ball stage).

Pour the sugar mixture evenly over the popcorn, stirring constantly until everything is coated, being sure to stir from the bottom of the bowl to catch all the sunflower seeds that fall to the bottom. Put some margarine or oil on your hands to keep the mixture from sticking. Scoop up large handfuls and shape into balls, pressing firmly. Work quickly before the mixture has a chance to cool. If the mixture gets too firm to shape, place it in a warm (300°F) oven for 1-2 minutes to soften.

From Vegan Lunch Box

Daikon Walnut Condiment

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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