MUSHROOM STEW
This kinda resemble B**f Stew, but without all the fat,
- 1/2 c dried beans (or one can pre-cooked beans)
- 2 or 3 cups water
- Several cloves garlic, chopped coarsley
- 1 sm yellow onion, diced
- 1 lg potato, diced (do not pre-cook)
- 1 carrot, chopped coarsley
- 1 Portabello mushroom, sliced in 1 inch chunks
- 8 oz shitake mushrooms, sliced in 1 inch chunks
- salt and pepper to taste (about 1 tsp each)
- 1 ts chili powder
- 3 tb of flour or cornstarch (optional)
- Tamari (soy sauce)
- Nutritional yeast flakes (optional)
Soak the beans overnight, or by any other meathod. Rinse and cook the beans for 1/2 hour.Add 2-3 cups of water and bring to a boil.
Add the vegatables and return to a boil.
Simmer covered until the potato and beans are thoroughly cooked.
To thicken: mix 2-3 tbs of flour with 1/4 cup of water.
Add to the stew and bring to a boil. Boil for five minutes, stirring often.
Add a splash of the tamari and the nutritional yeast flakes, if you like.
Note: You can also saute the onion and mushrooms and use vegatable stock in place of water.
PUMPKIN STEW
- 2 or 3 onions
- 4 cups of diced pumpkin or squash
- 1/2 tsp each, cumin, coriander, powdered ginger
- dash cayenne pepper
- 2 bay leaves
- 3/4 cup millet or barley
- 6 or more cups water
- 3 to 4 cups of chopped root vegetables, including potatoes, carrots, parsnips etc
- 1/4 cup soy sauce or miso
In a large pot, saute onions.
When golden brown add the other vegetables, spices, and water.
Bring all of this to a boil, reduce to a simmer, and cook covered for 1/2 hour or until pumpkin, vegetables, and grains are soft.
The taste is delicious, and it and freezes well.
PUMPKIN STEW
- 2 or 3 onions
- 4 cups of diced pumpkin or squash
- 1/2 tsp each, cumin, coriander, powdered ginger
- dash cayenne pepper
- 2 bay leaves
- 3/4 cup millet or barley
- 6 or more cups water
- 3 to 4 cups of chopped root vegetables, including potatoes, carrots, parsnips etc
- 1/4 cup soy sauce or miso
In a large pot, saute onions.
When golden brown add the other vegetables, spices, and water.
Bring all of this to a boil, reduce to a simmer, and cook covered for 1/2 hour or until pumpkin, vegetables, and grains are soft.
The taste is delicious, and it and freezes well.
VEGAN SLOPPY JOE
Serving Size: 3
- 1 sm Onion, chopped
- 4 ea Garlic cloves, minced
- 1 tb Vegetable oil
- 3 lg Mushrooms, chopped
- 1 lg Carrot, grated
- 1/2 tb Parsley
- 1/2 lb Tofu, crumbled
- 2 ts Tamari
- 3 tb Tomato sauce
Saute onion & garlic in oil till transluscent. Add pepper, mushrooms, carrot & parsley.
Stir fry briefly & add tofu, tamari & tomato sauce.
Cook till well heated through.
Stuff into pita bread & serve.
VEGAN LASAGNA WITH WILD MUSHROOM SAUCE
This recipe is a lot of work and time.
It is great for a special occasion.
Revised to vegan from The Great Good Food Cookbook
Serves: 8
Mushroom sauce
- 1 ounce dried mushrooms
- 1 tablespoon extra-virgin olive oil
- 1 cup chopped onion
- 1/2 cup fresh Italian parsley
- 2 tsp. fresh rosemary finely chopped
- 1 can (28 ounces) Italian plum tomatoes with basil
- salt and freshly ground pepper
Filling
- 2 cups firm tofu
- 1/4 cup soy/rice milk
- 1 1/2 cup vegan cheese freshly grated (parmesan flavour)
- fresh ground nutmeg to taste
- salt and freshly ground pepper
- 6 cups lightly stemmed and thoroughly drained green vegetables:
chopped broccoli, thinly sliced artichoke hearts, sliced zucchini, chopped green beans, asparagus, scallions, julienned roasted green pepper - 1/2 cup fresh Italian parsley
- 10 lasagne noodles (preferably whole wheat)
Mushroom sauce:
1. In small bowl combine the mushrooms and 1 cup boiling water set aside for 30 min.
Remove the mushrooms, and reserve the water.
Trim the stems from the mushrooms and slice the caps.2. In large skillet heat the oil over medium heat.
Add the onion and sauté until transparent, about 5 min.
Stir in the parsley, rosemary, and tomatoes; crush the tomatoes with the back of a fork.
Add the soaked mushrooms and reserved soaking liquid.
Simmer for 20 min, uncovered set aside.
Lasagna filling:
1. In food processor, combine the parsley, basil and spinach leaves.
Process until finely minced.
Add tofu, cheese replacer, and soy/rice milk.
Season with nutmeg, salt and pepper to taste
2. Drain the prepared vegetables and combine them in large bowl.
Add the chopped parsley and set aside.
3. Pat the lasagne noodles dry and preheat oven to 350.
Lightly spray or wipe a 9×13 baking dish with canolia oil.
Coat the dish with a thin layer of the mushroom sauce.
Place a layer of noodles over the sauce.
4. Combine the filling and the sauce when assembling the lasagna.
Evenly distribute 1/2 of the vegetables over the noodles.
Repeat, layering with noodles, sauce plus remaining vegetables.
Sprinkle with remaining cheese substitute.
5. Cover the dish with foil and bake for 30 min.
Remove the foil and bake for 5 min more or until lasagna is heated thouroughly and sauce is starting to bubble.
Do not overcook. Let lasagne stand for 5 min before serving
TOFU MEATLOAF
Recipe By :
Serving Size : 6
Categories : Vegetarian
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Onion, sliced or chopped
1 Half Green Pepper, sliced
2 c Chopped mushrooms [or less
-to taste]
1 Clove Garlic, minced
1/2 c Olive Oil [for sautee-ing
-the above]
2 c Newman’s Own Italian
-Dressing
1 pk Vegetarian Hamburger, Tofu
-Crumbles
4 c Bread crumbs [I use whatever
-I have
Left -- wheat, Italian --
The more kinds, the
Better]
2 cn Italian Tomato Paste
2 c Mozzarella Cheese, shredded
1/2 c Parmesan cheese
1 Egg, room temperature
Pepper
Oregano
Salt
Saute the chopped onion, garlic and olive oil in a
saute skillet (at least 8″), until glassy. Add the
Green pepper, mushroom and HALF the Newman’s Dressing,
reduce heat and continue to saute until peppers are
cooked (no longer crunchy). Add seasoning to personal
preference. Preheat oven to 425*.
Meanwhile in a large bowl, combine the bread crumbs (I
usually just take stale bread and tear it up into
small pieces), one can of the tomato paste, cheeses
and Tofu. Beat the egg separately, and add to
Tofu-Bread mixture. Combine until bread is thoroughly
saturated. Add sauteed vegetables and remaining
Newman’s Dressing. The Meatloaf mixture should be
cohesive enough to form into a loaf, but not soggy.
If the mixture is too soggy, add more bread. If the
mixture is too crumbly, add more dressing, or tomato
paste. Tofu has a tendency to separate, so the more
bread and cheeses, the better. Spray a loaf pan with a
non-stick cooking spray, and spoon tofu mixture into
pan, spreading to an even level. Spoon remaining can
of Tomato paste over tofu mixture, and spread evenly
over the top. Bake in 425 * oven 15-25 minutes, or
until juices bubble up around the edges.
LASAGNA
3.5 to 4 cups spaghetti sauce
1.5 lbs firm tofu
1/4 cup lemon juice
2 tsp dried basil
2 tsp honey
1 tsp salt
1 clove garlic or 1/2 tsp garlic salt (I used 3 large cloves)
1/2 lb lasagna noodles cooked to package directions
Preheat oven to 350 deg F
In a food processor or blender, puree to a fine grainy ricotta-like
texture the tofu, lemon juice, basil, honey, salt, and garlic (or
garlic salt).
Start making layers in a 9″ x 13″ baking dish, starting with a thin
layer of spaghetti sauce, then a layer of cooked noodles, then a layer
of half of the tofu filling. Continue in the same order, using half the
remaining sauce, noodles, the remaining tofu filling, ending with the
remaining spaghetti sauce (I put one more layer of noodles on top of the
last of the filling, then the remaining spaghetti sauce; i.e., sauce,
noodles, filling, sauce, noodles, filling, noodles, sauce).
Bake for about 30 minutes. Serves 8 to 10.
Tofu Lasagna
- 3 1/2 cups spaghetti sauce
- 1 1/2 lbs. firm tofu
- 1/4 cup lemon juice
- 2 tsp. dried basil
- 2 tsp. honey
- 2 tsp. salt
- Up to 3 cloves of garlic (depending on taste)
- 1/2 lb. cooked lasagna noodles
[Note: If you want to you can use half tofu and half mashed patatoes.]
Preheat oven to 350 degrees. In a blender or food processor, puree tofu, lemon juice, basil, honey, salt and garlic to a fine ricotta-like texture. Make layers in a 9"x13" baking dish. Layer sauce, noodles, filling (tofu), sauce, noodles, filling, noodles sauce. Bake for about 30 minutes.
Vegan "Meatloaf"Contributed by Claudia Hill.
- 1 package of frozen TVP (Texturized Vegetable Protein- Ground beef imitation type such as "GimmeLean")
- 1 bell pepper, diced
- 1 medium onion (or according to taste)
- 1 egg OR equivelent in egg-replacer
- Approx. 1.5 cups of bread-crumbs (Add as you feel needed)
- A lot of ketchup (the more the better)
Defrost TVP. Hand-mix all ingredients in a large bowl. Put in casserole dish, mold to dish. Add more ketchup to cover sides and top( like cake icing). Bake for 1 hour (or until the veggies are tender). Note: When served, it may fall apart, or crumble. This "meatloaf" is best with corn and mashed potatoes on the side!
Everything-but-the-Kitchen-Sink Fried Rice
- 6 cups pre-cooked brown rice
- 2 tablespoons olive or peanut oil
- 2 tablespoons sesame oil
- 1/3 cup soy sauce
- 1/3 cup finely minced sweet onion
- 3 cloves garlic, finely minced
- 3 cups raw spinach, chopped
- 2 cups fresh, mushrooms sliced
- 1/2 red bell pepper, minced
- 1 cup grated cabbage
- 1/2 large carrot, grated
- 1/2 cake tofu, mashed
- 2 tablespoons seasoned rice vinegar OR 1 1/2 tablespoons vinegar mixed with 1 tablespoon duck sauce or brown sugar
- 1 scallion, chopped finely
Heat olive or peanut oil in a large pan. Saute mushrooms, onion, bell pepper, cabbage and carrot until the mushrooms begin to shrink a bit in size. Add spinach, garlic and scallions. When spinach is wilted, add rice, tofu and all other wet ingredients. Cook just until rice is completely hot. Serve as a main dish or side dish.
