Monthly Archives: August 2012

Vegan Garden Burgers

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(Makes 5-6 medium sized burgers)

1/2 cup each black beans and Navy beans (if using canned, rinse and drain very well)

2 small crimini mushrooms, stems removed and sliced

1/2 large green bell pepper, diced

1/2 large purple or yellow onion, diced

2 tablespoons pepperocini rings

1 cup cooked brown rice

1 tablespoon liquid smoke

2 teaspoons Cavenders Greek Seasoning

1 eggs’ worth of Egg Replacer (follow the directions on the package to equal 1 egg)

3/4 to 1 cup panko bread crumbs

Combine all ingredients except egg replacer and bread crumbs in food processor and process till lightly chunky (not smooth, it makes it too mushy)

Place mixture in a cheese cloth and set in strainer over large bowl.  Refrigerate for at least 4 hours (overnight is better).  Remove mixture from cloth and discard collected moisture from bowl.  Place mixture in bowl and add egg replacer and bread crumbs.  Mix with hands till all incorporated.

Heat about a tablespoon of olive oil (or use a few sprays of non-stick cooking spray if you prefer) in a large skillet over med-high heat.  Form mixture into patties with your hands.  Fry for about 5 minutes on each side till a nice crust is formed and patties are well heated all the way through.

Serve on good buns with your choice of condiments.

I topped mine with Pepperjack soy cheese slices and used dijon mustard, red leaf lettuce, tomato and a little salt and pepper.. all on a crostini bun.  Very good 🙂

Confetti Corn

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4-6 ears of fresh corn on the cob, corn shucked off and juice (milk) reserved with it

1 each (small) red, orange, yellow and green bell pepper, minced

1 sm.-med. purple onion, minced

2 cloves of garlic minced

1 cup of kale, chiffonade cut

1 tablespoon of extra virgin olive oil

Salt and pepper to taste

 

In a large skillet combine all ingredients except garlic and sautee’ over medium high heat.  Cook till all corn is lightly browned, veggies tender, and kale wilted down (about 10 minutes).  Add garlic and sautee’ 3-5 more minutes, stirring constantly so garlic doesn’t burn.

Serve over pasta or as a side dish.

Vegan Chocolate Chip Cookies

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Author: Angela Liddon (Oh She Glows)

Ingredients (18-20 cookies)

  • 7 tbsp Earth Balance + 1 tbsp extra virgin olive oil
  • 1/2 cup packed brown sugar (I used organic)
  • 1/4 cup organic cane sugar (or use white sugar)
  • 1 flax egg: (1 tbsp ground flaxed mixed with 3 tbsp water) or 1 eggs’ worth of Egg Replacer
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 cup gluten-free oat flour (I processed 1 cup certified gf rolled oats into flour)
  • 1 cup Bob’s Red Mill Almond Flour
  • 1/4 tsp cinnamon
  • 1/2 cup dark chocolate chips

Instructions

  • 1. Preheat oven to 350 and line a baking sheet with parchment paper. In a small bowl, mix together the flax egg and set aside.
  • 2. With an electric mixer or in a stand mixer, beat the Earth Balance and oil until fluffy. Add the sugars and beat for 1-2 minutes until creamy. Beat in the flax egg and vanilla extract.
  • 3. Beat in the remaining ingredients and fold in the chocolate chips.
  • 4. With wet fingers, shape balls of dough and place on the baking sheet. The dough will be very sticky but don’t worry! No need to flatten the balls down! Bake for about 10-11 minutes until slightly golden along edges. Allow to cool for 5-10 mins. on the baking sheet and then transfer to a cooling rack for another 10 minutes.

Creamy Rice Pudding

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1 cup cooked jasmine rice

1/2 cup plain almond milk (or rice milk)

1 cup cream of coconut

1 1/2 teaspoon of vanilla

1 teaspoon of cinnamon

1/2 teaspoon of nutmeg

1/8 teaspoon cardamom

Enough egg replacer for  2 eggs

1 tablespoon Earth Balance spread

1/4 cup agave syrup

1/3 cup golden raisins (or regular raisins)

1/4 cup almond slivers (optional)

Make rice according to package.  In a large bowl, combine all ingredients and mix well.  Turn mixture into a 1 1/2 quart casserole that has been sprayed with cooking spray.  Place in a preheated 350 degree oven for 20 minutes, just until pudding sets.  Serve warm or cold, for breakfast or dessert.

Chola Tikki Patties with Cool Dill Dipping Sauce

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I found this recipe online and tweaked it a bit to make it spicy and crunchy.  It needed a dipping sauce (doesn’t everything?) so I came up with the Cool Dill Dipping Sauce for it.

Chola Tikki Ingredients:

3 med. Yukon Gold potatoes, boiled and cooled to room temp. (don’t cool with running water, potatoes will be mushy and not hold a good consistency)

1 1/2 cups chick peas

1 medium red onion, diced

1 tablespoon lemon juice

1 teaspoon cumin

1 tablespoon grated fresh ginger

1 half each diced red pepper and green pepper

salt and pepper to taste

About 1 1/2 inch oil for frying

Mash potatoes and peas till chunky, not smooth.  Add all other ingredients, except oil.  Let the mixture chill for an hour or so (not necessary but it made the patties hold together really well).  Heat oil.  Shape mixture into 8-10 patties and place into hot oil.  Let cook for about 5-7 minutes then flip to the other side.  Let cook 5-7 minutes, till both sides are very golden and crisp.  Remove to paper towels to drain.

Cool Dill Dipping Sauce

(Make ahead of time and chill in fridge at least 2 hours so flavors can mesh)

1 (10 1/2 ounce) package lite silken firm tofu, crumbled

1 tablespoon canola or olive oil

4 to 5 teaspoons lemon juice

2 teaspoons apple cider vinegar ( I use Braggs Organic)

1/2 teaspoon salt

1/8 teaspoon pepper

1/4 cup fresh dill

1/2 medium cucumber, peeled, seeded and diced

Put all ingredients into a food processor or blender and process/blend till smooth and creamy.

This can be a meal for 2 or appetizers for 4-5.