Monday, September 29, 2008

Tofu-Cheese Wontons

Source: Giant Book of Tofu Cooking (modified by Aimee)
Makes 60 appetizers

7 oz. tofu, mashed
8 oz. softened cream cheese
1 egg, beaten
½ cup carrots, finely chopped
½ cup spinach, finely chopped
¼ cup onion, finely chopped
½ tsp salt
1/4 tsp pepper
1 TB cornstarch
46 wonton wrappers (14 oz. package)

Sweet & Sour Sauce:
1 TB corn starch
¼ tsp garlic powder
½ cup pineapple juice
3 TB honey
3 TB apple cider vinegar
1 TB soy sauce

1. Preheat oven to 375. In bowl, combine all ingredients (except wrappers). Mix well.  Refrigerate at least 1/2 hour or overnight.
2. Place 1 TB of tofu mixture in center of each wrapper; fold the corners up & overlap so the filling doesn’t come out.
3. Place filled wontons on oiled baking sheet; bake 15 minutes.
4. Meanwhile, make sauce: place corn starch & garlic powder in a small saucepan; whisk in pineapple juice. Add rest of ingredients & stir until well-blended. Heat over medium heat; stir until bubbly & thickened. Serve as a dip with tofu wontons.

Friday, September 26, 2008

BBQ Seitan

Source: Vegetarian Times
Serve as pulled “pork” sandwiches or over brown rice

Oil for frying
1 cup chopped onion
2 TB minced garlic
1 can (15 oz) tomato sauce
1 TB horseradish or Dijon mustard
2 tsp molasses
2 tsp cider vinegar
1 tsp lemon zest
16 oz. seitan, shredded
6 whole wheat hoagies or 6 cups cooked brown rice
hot sauce to taste

1. Heat oil in saucepan; saute onion until soft; add garlic & cook 1 minute more.
2. Stir in tomato sauce; cook 3 minutes. Add mustard, molasses, vinegar, & lemon zest; simmer over low heat 20 minutes, stirring occasionally. Fold in seitan & cook until heated through.
3. Serve in hoagies or over brown rice.

Tuesday, September 16, 2008

Sweet & Sour Lentils over Rice

Source: Vegetarian Times Cookbook
Makes 4 servings

2 cups uncooked brown rice plus 4 cups water
¾ cup dry lentils plus 3 cups water
3 TB apple cider vinegar
1 ½ TB tamari
3 TB honey
1 ½ tsp ground ginger
1 ½ tsp cornstarch
½ cup chopped onion
4 stalks celery, chopped

1. Place rice & water in saucepan; bring to boil, reduce heat, cover & simmer about 45 minutes; set aside
2. Meanwhile, place lentils & water in another saucepan; bring to boil, reduce heat, cover & simmer about 25 minutes or until tender. Add celery & onion during last 5 minutes of cooking.  Drain if needed. 
3. Make sauce: Place cornstarch & ginger in small saucepan & add a little water to dissolve.  Whisk in vinegar, tamari, honey, & ¼ cup water; bring to boil. Reduce heat, simmer, & stir until thickened.
4. Add sauce to cooked lentils; mix well, & simmer 5 minutes. Serve over rice.

Monday, September 15, 2008

Aimee’s Whole Wheat 3-Cheese Veggie-Tofu Pizza

Whole wheat pizza dough (Breadmaker recipe):
1 cup warm water
1 TB sugar
2 TB oil
1 tsp salt
1 cup whole wheat flour
1 ½ cups bread flour
1 tsp active dry yeast

1 cup tomato sauce
oil for frying
8 oz. tofu, mashed
½ tsp basil
¼ tsp salt
2 cups chopped veggies (such as 1 large crown broccoli)
2 cups shredded mozzarella
1 cup shredded cheddar
3 TB grated parmesan
1 tsp oregano

1. Add ingredients to bread maker pan in the order above; select course 12 (50 minutes). Preheat oven to 425. Place finished dough on lightly floured surface; roll out to a 13 x 8 inch rectangle or 14 inch diameter circle. Transfer to baking stone or oiled baking sheet & roll up edges a bit to form a crust. Prick dough with a fork. Bake 10 minutes & remove from oven.
2. Heat oil in pan; fry tofu, basil & salt until browned; add veggies & fry until crisp-tender.
3. Spread sauce over crust; sprinkle mozzarella, then tofu-veggie mixture, then cheddar, parmesan & oregano. If desired, lightly spray outer crust with cooking oil, and lightly sprinkle garlic salt & basil. Bake 12 minutes until lightly browned.

Sunday, September 14, 2008

Vegetables Wellington

Source: Vegetarian Times
Makes 6 rectangles

Oil for frying
6 oz. asparagus, cut in 1 inch pieces (or try another veggie)
1 medium red bell pepper, diced
1/2 cup chopped onion
3 oz. baby spinach leaves
5-oz. log goat cheese
1/4 cup pesto

1 (17.3-oz.) pkg. frozen puff pastry sheets, thawed (each sheet cut into 6 rectangles)
1 1/2 cups pasta sauce

1. Preheat oven to 425°F. Heat oil; add asparagus, bell peppers, and onion; sauté 5 to 10 minutes, or until vegetables begin to soften. Add spinach and stir until spinach wilts.
2. Combine goat cheese and pesto in bowl.
3. Lay rectangles of puff pastry on well-floured work surface. Spread pesto-cheese mixture on 1/2 of each rectangle (keeping edges clear); top with sautéed vegetables.  Fold pastry over & press edges firmly with fork to seal tightly. Place on oiled baking sheets.
4. Bake 12 minutes, or until pastry is golden brown. Meanwhile, heat sauce in saucepan until warm.
5. To serve: Spoon sauce onto plates and top with rectangles.

Honey-Almond Layer Cake

Source: Vegetarian Times

Almond Cake:
3/4 cup slivered almonds, divided
1 cup all-purpose flour
1 Tbs. grated lemon zest
3/4 tsp. baking soda
1/4 tsp. salt
3 large eggs, separated
1/4 cup canola oil
3/4 cup honey

8 oz. Neufchâtel cheese, softened
1/2 cup honey

1. To make Almond Cake: Preheat oven to 325˚F. Coat 2 9-inch round pans with oil, and dust with flour. Spread 1/2 cup almonds on baking sheet, and toast 5 minutes.
2. Chop remaining 1/4 cup almonds to a powder in food processor. Combine flour, lemon zest, baking soda, salt, and ground almonds in large bowl.
3. Whisk together egg yolks, oil, and honey in separate bowl. Fold in flour mixture. Beat egg whites until stiff peaks form; fold egg into batter. Divide between prepared pans; bake 18 minutes, or until toothpick inserted in the center comes out clean. Cool.
4. To make Glaze: Blend Neufchâtel cheese and honey in food processor until creamy. Chill 30 minutes.
5. Place 1 Almond Cake layer on plate and spread with 1/3 Glaze. Place remaining layer on top and spread remaining Glaze over top, letting it drizzle down the sides. Sprinkle with almonds.

Thursday, September 4, 2008

Corn & Basil Tart

Source: Vegetarian Times
Makes 6-8 servings

6 TB butter, softened
2 TB sugar
½ tsp salt
3 eggs
2/3 cup yellow cornmeal
2/3 cup flour
1 cup light cream
1 ½ cup corn
½ cup chopped fresh basil
1 tomato, chopped
½ tsp salt
¼ tsp pepper
½ cup shredded cheddar

1. For cornmeal crust, in food processor puree butter until smooth; add sugar & ½ tsp salt; beat until combined. Beat in 1 egg. Transfer to large bowl & stir in cornmeal & flour until a dough forms; form into a disc & wrap in plastic. Chill at least 30 minutes.
2. Preheat oven to 350. Press dough evenly onto bottom & sides of pie plate. Cover with foil & bake 10 minutes; remove foil & bake 6 minutes more.
3. Meanwhile, whisk together 2 eggs & cream. Stir in corn, basil, tomato, salt & pepper. Pour into crust; top with cheese; bake 45 minutes or until set.

Szechuan Green Beans & Tofu

Source: Simply Vegetarian

1 1/2 cups uncooked brown rice, plus 3 cups water

½ cup water
1/3 cup tamari
1 TB rice vinegar
1 tsp honey
½ tsp red pepper flakes

2 tsp cornstarch

12.3 oz tofu, cubed
1 tsp oil for frying
12 oz. fresh green beans, cut
1 cup baby carrots, quartered lengthwise
1 small bunch green onions, chopped
1 clove garlic, minced

1. Cook rice in water; set aside.
1. Combine marinade ingredients in large bowl; add tofu & let stand at least 30 minutes. Drain tofu well, reserving marinade. Stir cornstarch into marinade & set aside.
2. In large skillet fry tofu until lightly browned; remove from pan & set aside. In same skillet  heat oil; saute green beans & carrots; cook until veggies are crisp-tender. Stir green onions, garlic, & marinade; cook until sauce is bubbly & thickened. Fold in tofu until well-coated.  Serve over rice.

Chocolate-Avocado Cake

Source: Vegetarian Times 
Makes 12 cupcakes or one sheet cake

1 ½ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 tsp baking powder
¾ tsp baking soda
¾ tsp salt
1 avocado
1 cup pure maple syrup
¾ cup milk
1/3 cup canola oil
2 tsp vanilla

3.5 oz silken tofu
3 TB pure maple syrup
½ tsp vanilla
1/8 tsp salt
4 oz chocolate chips, melted

1. Make frosting: Blend tofu, syrup, vanilla, & salt in food processor; add chocolate to tofu mixture & blend well. Transfer to lidded container & refrigerate for 2 hours.
2. Make cake: Preheat oven to 350. Whisk together flour, cocoa powder, baking powder, baking soda, & salt. Puree avocado in food processor until smooth; add 1 cup syrup, milk, oil, & 2 tsp vanilla; blend until creamy. Whisk avocado mixture into flour mixture.
3. For cupcakes: spoon batter into greased muffin tin. Bake 25 minutes or until cooked in middle. Cool & frost.
4. For sheet cake: spoons batter into 13 x 9 baking dish. Bake 30 minutes or until cooked in middle. Cool & frost.