Welp...one of the few recipes that we use all the time that hadn't been on this blog is this one for chocolate zucchini cake. I originally found it here, and would just link people to it...except that that whole damn site is now dead of linkrot. So....( Recipe... )
- cheese or cheese-like substance
Peel, cube, boil and drain potatoes.
Add cubed cheese, cheeze whiz, or what have you, while still hot, so as to melt the stuff.
Wait a bit to let the cheesy stuff melt, then mash it all together.
Add a bit of salt and a lot of black pepper. Stir well. Adjust to taste.
- ~ 3 cups flour
- 1 egg
- ~ 1 cup water
Mix together, turn out, and knead.
Roll out fairly thin and cut into squares.
To pinch perogies, first roll up a ball of the filling then place it in the middle of a square. Fold over to form a triangle, then pinch the edges together to seal.
To cook: Boil about 5 min. They're ready when they all float to the top of the boiling water. If you like them crispy, you can then pan-fry them.
To freeze: place them on trays, with a bit of space between them, and stuff them in the freezer. Once they've frozen, you can take them off the trays and freezer bag them. (If you just bag & freeze them, they'll stick together.)
My parents & grandparents usually served these fried in butter or bacon grease, with fried onions and bacon on top, and a generous dollop of sour cream on the side. That being said, there are untold numbers of variations. This recipe's pretty easy to bend to your whims, and perogies are traditionally peasant food, besides. If you want to make perogies filled with shallots and paneer, or refried beans and salsa, or whatever, go for it! The Perogie Police will not show up with a warrant for your arrest. The Perogie Preservation Society will not picket your house. Seriously. =)
Admittedly nowhere near as good as proper risotto, but also takes approximately 1% of the effort of making proper risotto.
- Heat up a bowl of leftover rice in the microwave.
- Throw in a knob of butter or margarine and stir.
- Dump in a goodly amount of grated parmesan and stir.
Obscenely rich, completely vegan. An excellent way to get tofu into those who profess to loathe it. We had a family friend proclaiming how horrid tofu was as he was working his way through his third slice of this.
(This is a very slightly tuned-up version of a recipe in the Rebar Cookbook. Said cookbook is Full of Good and Wonderful Things, and I will not stop plugging it until everyone has a copy. =)
- 3 tbsp sugar
- 1 cup spelt flour (or unbleached white flour)
- ⅓ cup toasted cashews (or substitute whole-wheat flour)
- ⅛ tsp salt (omittable)
- ½ tsp cinnamon
- ¼ tsp powdered ginger
- ¼ cup vegetable shortening
- 3 tbsp vegetable oil
- ½ tsp vanilla
- 1 tsp vanilla
- ¾ cup sugar
- 2½ boxes extra-firm silken tofu
- 1lb dark chocolate
- ⅛ tsp salt (omittable)
- 2 tsp espresso powder (optional)
Preheat oven to 350℉. Grease an 8" springform pan.
Place sugar, flour, cashews, salt, cinnamon & ginger in a food processor. Whiz until finely ground. Add shortening; process until well blended. Turn out into a bowl; add oil & vanilla. Mix well. Press the mixture into the bottom of the springform pan. Bake for 15 minutes; set aside & let cool.
Drain the tofu; purée in a food processor until smooth. Add sugar, vanilla & salt; mix well. Melt the chocolate in a double boiler. Fold the melted chocolate into the tofu mixture & mix thoroughly.
Pour the filling over the baked crust. Bake for 35min or until firm. Cool completely on a wire rack. Refrigerate overnight before serving. Omnomnom.
I posted this recipe a while back in a comment to an entry in omnomnom. Now that it's Thanksgiving weekend and we have a bunch of beets from the last week of our CSA for the year, I've been looking high and low for it, so here it is for future reference.
I'm not a huge fan of beets, but these are really nice and really simple. They go well in a salad, or you can use them as a side. It's a fairly large recipe but it halves. We get tiny beets from our CSA, so we just peel them and cut the larger ones down to 1cm/½" cubes.
(from Vegan With a Vengeance)
- 1½lb / ¾kg beets (3-4 average sized); peeled, quartered, sliced ~¼"/½cm thick
- 1 cup / 250ml orange juice
- 1 tsp / 5ml orange zest
- 1 tsp / 5ml maple syrup
- 1 tsp / 5ml salt
Put everything into a large pan, cover, and bring to a low boil. Simmer for around 12 minutes, stirring occasionally. Uncover & reduce to give a nice glaze.
Grant loaves: super-easy to make whole wheat bread with a super-dense texture (almost muffin-like, with a crisp, substantial crust). No kneading. Minimal time commitment - scratch to bread in 90 minutes.
This is a dense bread that goes well with butter, jam, or a nice cheese. Also great with soups, stews, and the like. Won't fit in a garden-variety toaster, but toasts up nicely in a toaster oven. Definitely not sandwich bread.
The original recipe appeared in a British cookbook published in the 1940s, written by Ms. Doris Grant. It's exactly the kind of bread recipe I'd be looking for if I were working shifts at the munitions factory but still expected to bake fresh bread for the family every day.
The recipe as I remember it, cut down to one loaf instead of the original batch of three:
- 1⅔ cups warm water (yeast-friendly; ~95-100℉ or ~38℃)
- 1 tsp brown sugar (the darker the better)
- 1 tsp yeast
- 4 cups whole-wheat flour
- 1 tsp salt
The temperature of all ingredients is key, so if you should happen to keep your flour in a coldroom or some such, bring it into the kitchen and let it warm up a bit.
Grease a loaf pan.
Stir the sugar into the water until dissolved, then add the yeast. Sift the flour and salt together into a bowl, or if you're like me, dump them both into a bowl and run a whisk through them a few times to mix. After about ten minutes or so, when the yeast is foamy and happy, make a well in the middle of the flour and pour the yeast & water in. Stir with a wooden spoon, working the dry outsides towards the center. Mix for about a minute. Again, if you bake like I do, you'll get annoyed with the stirring process after about 30 seconds and mix in the remaining dry bits with your hands. ^_^;
Form into a loaf and dump it into the greased loaf pan. Let rise in a warm place for ~30 minutes, until the loaf has increased in size by about a third.
While the bread is rising, preheat your oven to 400℉. Bake for 40 minutes. When done, the loaf should have a substantial crust and sound hollow when tapped on the bottom. Turn out onto a wire rack to cool.
(Originally from Health & Wellness magazine.)
- 1 cup quinoa
- 2 cups orange or pineapple juice
- ½ cup carrot, diced
- ½ cup red onion, diced
- 1 cup cucumber (~ ⅔ of an english cucumber)
- 1 ea red or green pepper, diced
- ½ cup celery, diced
- ¼ cup fresh coriander, chopped
- ¼ cup fresh mint
- 2 tbsp olive oil
- salt/pepper to taste
- Rinse quinoa, combine with juice, bring to a boil. Reduce heat & simmer, covered, until liquid is absorbed; ~15-20min. Let cool.
- Combine everything; adjust seasoning. Chill & serve.
- 2 tablespoons white or red balsamic vinegar
- 2 tablespoons olive oil
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 1 garlic clove, minced
- 1 cup dried lentils, sorted, rinsed
- 2 bell peppers, quartered lengthwise
- ¼ cup sliced green onions
- 2 tablespoons thinly sliced fresh basil
- 4 leaves of leaf lettuce (optional garnish)
- 2 oz. (1/2 cup) crumbled feta cheese
- In small nonmetal bowl, combine all dressing ingredients; blend well. Refrigerate.
- Heat grill. In medium saucepan, combine lentils and 3 cups of water. Bring to a boil. Reduce heat; cover and simmer 15 to 20 minutes or until lentils are tender but not mushy. Drain; rinse with cold water to cool. Drain well.
- Place peppers on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 4 to 6 minutes or until crisp-tender and grill-marked, turning occasionally. Alternatively, roast peppers in a 400℉ oven. Remove peppers from grill; let stand until cool enough to handle.
- Optional: peel skins off of the peppers. This will go more easily if you put them into a sealed container after removing them from the grill or oven; the residual heat & moisture helps "sweat" the skins off.
- Cut peppers into 1/2 inch pieces.
- In large bowl, combine cooked lentils, bell peppers, onions and basil. Pour dressing over salad; toss gently to coat.
- To serve, line individual plates with lettuce. Spoon salad onto lettuce. Top with cheese.
Makes 4 (1 cup) servings.
When we lived in Victoria, we were part of a CSA called Share Organics. One of the nice things they included along with your weekly box of veggies was a list of recipes for anything that might be unusual or unfamiliar. This was one of the ones we got with our first bunch of kale. Simple but very tasty.
Pasta with Kale and Feta
Sauté over medium heat in a deep skillet:
- 3 Tbsp. olive oil
- 2 cups chopped onions
- 1 large garlic clove minced
Add, cover and cook over low heat for 10 minutes:
- 1 bunch kale chopped
- 1/2 lb short substantial pasta such as penne, shells, fusilli
Add to sauté:
- 1/4 to 1/2 lb feta cheese, crumbled
Lightly drain pasta and add to sauté. Mix thoroughly and cook on low for a few minutes longer. Serve with black pepper.
Since having to quit eating eggs on account of my youngest daughter's egg allergy, one of the dishes we've really missed is macaroni salad. The traditional family recipe calls for Miracle Whip, all varieties of which contain some amount of egg. Most of the vegan mayo substitutes try to replicate plain mayonnaise, and even it just doesn't have the same zing. Someone on one of the veggie boards pointed out that Miracle Whip is just mayo with a few additives to make it more sweet & tart, though, and further recommended tuning up some Vegenaise with a bit of sugar and cider vinegar, a strategy we used to great effect. Mixing ¾ tbsp of white sugar and ½ tbsp cider vinegar into 1½ cups of Vegenaise gives a vegan "Miracle Whip" that has about the right balance of sweet & tart, but is a bit weaker than the real thing and still missing some of the "bite". Next go 'round we'll probably try to zip things up with a bit of lemon juice or dry mustard, but this worked passably well. Use that to make a double recipe of Company's Coming Main Macaroni Salad and you are off to the races.
This is a hand-me-down recipe from my Papa (grandfather). Not only it is one of the best damn desserts going, it's hands-down the easiest, too; even easier than boxed pudding mix from the grocery store. Best of all, it lets you make something awesome out of the godawful strawberries we get during winter in the Great White North, bereft as they are of any hint of sweetness after their multi-thousand kilometer journey here.
So easy, it's hardly even a recipe:
- Wash, clean, and dry strawberries; slice them into a bowl.
- Dredge them in sugar: generously dust with granulated sugar, toss to mix, and dust again.
- Set them aside for a half hour or longer. The sugar makes the juices leach out of the strawberries, yielding a sort of strawberry syrup.
- Throw in a few dollops of sour cream (14% preferably) and stir the whole mess together.
- Divvy up into bowls & serve.
The timing on this often works well at dinnertime: slice & sugar the strawberries while the main course finishes cooking, and by the time the end of the meal rolls around, you're ready to lob in the sour cream and dish it up. If you want to turn down the fat numbers, better to go with a mild yogurt than some of the nasty reduced-fat "sour cream product" that lurks on supermarket shelves. Here, we just recently got a wonderful 2% yogurt that's almost as good in this recipe as full-fat sour cream, at least in my estimation.
How have I not posted this yet? I DON'T EVEN KNOW.
This is a great warming recipe for winter. It's thick enough, especially after a night in the fridge, that I like to serve it over rice like curry.
It's from the Rebar Cookbook, the best cookbook in the history of forever. Go buy it, and be sure to go eat at Rebar if you're ever in Victoria, BC, Canada. Trust me, you won't regret either decision.
Greek Red Lentil soup
- 2 cups red lentils, sorted, rinsed
- 2 tbsp olive oil
- 1 ea large yellow onion
- 2 tsp salt
- 8 cloves garlic
- 2 ea carrots, diced
- 1 tsp cracked black pepper
- ¼ tsp red chile flakes
- 1 tbsp minced rosemary
- 2 tbsp minced oregano
- 2 ea bay leaves
- 8 cups vegetable stock
- zest of ½ lemon
- juice of 2 lemons
- 1 cup crumbled feta cheese
- 2 tsp minced rosemary
- additional cracked black pepper to taste
Sauté onion with 1tsp salt until translucent. Add garlic, carrot, pepper, chile flakes, herbs, bay leaves & remaining salt. Stir well & sauté until the until the carrots are just tender. Add lentils & stock; bring to a boil. Reduce heat and cook until the lentils are soft and falling apart.
Remove bay leaves. The soup can be puréed or left as is.
Season the soup with lemon zest, lemon juice, salt & pepper to taste. Before serving, stir together the feta cheese + 2tsp rosemary. Sprinkle over hot bowls of soup & serve.
ETA: Two things re this:
- The herb measures listed up there are for fresh herbs. We usually end up with fresh rosemary, but never fresh oregano -- swapping it out for 2tsp of dried instead seems to give a good result. =)
- Just a heads-up: how lemon-y the soup gets can be highly variable, depending on how large/sour/juicy the lemons you get are, and how aggressively you zest and juice them. I've ended up giving myself a big lemony punch in the face by dumping all the lemon materiel in without tasting, so, uh, maybe don't do that if that's not the kind of thing you enjoy. ^_^;;
Iridōfu is a homestyle Japanese dish of crumbled tōfu stir-fried with various additions. Maki's recipe has quickly become one of my favourites, but I like to make it quite a bit stronger since I'm generally eating it with a fair deal of rice. Essentially, I double the seasoning components and substitute out the ingredients that I don't often have on hand or can't get easily here in the Sault. This winds up giving a recipe something like this...( Read more... )
Made a veganized version of these this morning and they turned out very nicely. Subbed Earth Balance out for the butter (first time baking with it; it's neat stuff, eh?) and ¾ cup soymilk + ¾ tbsp cider vinegar for the buttermilk.
Left out the dried fruit because we didn't have any on hand, but even with only ½ cup of chocolate chips, they were still quite busy. I can see these being repeated for a nice breakfast treat at home or work; they're relatively quick to make, and much less sickly than store-bought doughnuts or pastries.
This one's become so much of a ritual that I can pretty much recite it by now.
- ½ cup unbleached AP flour
- ¼ cup whole wheat flour
- ½ cup buckwheat flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt (omittable)
- 2 eggs (we use Kingsmill powdered egg replacer in lieu)
- 1½ cups buttermilk (or, using the standard "mock buttermilk" formula, 1½cups milk + 1½tbsp vinegar or lemon juice. soymilk works in this formulation too)
- 2 tbsp fancy molasses (or, if you never have it either, 2 tbsp of dark brown sugar makes a nice sub)
Standard pastry drill: mix dry, mix wet, wet into dry. These turn out a bit denser than garden variety pancakes, so I like to cook them a bit longer at a bit lower temp. They're a great platform for funky stuff like cranberry butter as well as the more traditional maple syrup.
This is the first time we've actually made homemade Pico de Gallo; we should have done much earlier. It's got a nice fresh flavour that's the perfect antidote when you feel like you've been eating nothing but frozen, canned, or packaged food for far too long.
(Originally from The Complete Vegan Kitchen).
- 1 small red onion, diced
- 1 clove garlic, minced
- 2 cups (500ml) seeded diced tomatoes
- 2 tbsp (30ml) lime juice
- ¼ tsp (~1ml) salt
- black pepper to taste (cracked or ground, as you will)
- 2 tbsp (30ml) olive oil
- 1 tbsp (15ml) minced cilantro
Mix in a bowl; let stand at least 15min for the flavours to commingle.
Side tip: if you're a tomato-processing noob (like me), one of the faster ways to seed tomatoes is to cut them in half around the equator (ie, not through the stem or base, but around the other way) and then squeeze each half out over a bowl. This gets rid of most of the seeds, and you can clean the stragglers out with a spoon or finger if you want. After this, you can optionally flatten each half against your cutting board with the heel of your palm to give a nice, two-dimensional, easy to dice tomato.
Ah, the mojito; possibly the most perfect summer beverage known to humankind. Turning them out one at a time isn't too bad, and they're always nicer made fresh, but there's a lot of mint muddling involved if you're serving a crowd, so it can be nice to have some premix made up instead. Conveniently, it's still plenty refreshing without the rum; a lot of folks take a dim view of getting plastered in the middle of the day, even if that is when it's hottest out.
- Procure a two-litre bottle of club soda.
- Pour off about a cup (250ml) and set aside.
- Break out your trusty funnel and dump into the bottle the following:
- ⅔ cup (160ml) lime juice
- ½ cup (125ml) white sugar (add it slowly; it foams like a fiend)
- 24 mint leaves
Things start out with the taste of the lime predominating, but since the mint leaves are steeping in solution, as it were, the mint starts to take over before too long. Best to use this in two days or less. If you leave it for too much longer that that, the leaves start to go funky and you have to pitch the whole thing out.
I prefer to add rum after the fact so that you can adjust to everyone's tastes, but if you want to make the alcoholic ready-to-go version, 1 cup (250ml) white rum will do the trick. Enjoy!
We're vegetarian, I'm lactose-intolerant, and my youngest daughter is allergic to eggs, so vegan food makes with the happy for us. Birthdays get interesting, since the requisite centerpiece cake is problematic: most any bog-standard cake contains eggs, and we can't dodge the issue with an ice-cream cake either.( Recipes follow... )