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Vegan Recipes

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Lentil Loaf

Very tasty, but easy to over-cook, and as a result, can turn out dry. Keep your eye on it during baking. If it does come out dry, try making a vegan gravy to pour over it.

1 medium onion, minced
2 cloves garlic, minced
1/4 lb mushrooms, minced
1 cup dried lentils, ground fine in your coffee or seed grinder
1 tbsp fresh thyme or 1/2 tbsp dried
1 pinch each of ground cloves, nutmeg and cayenne pepper
Equivalent of 2 eggs in egg replacer (see Substitutions section of this website)
1 cup natural or organic tomato juice (no additives)
2 tbsp slivered almonds

Preheat the oven to 350 F. Lightly oil a loaf pan. In a large skillet, heat the olive oil and sauté the onions, garlic and mushrooms until soft. Remove from heat and stir in the remaining ingredients. Pour into a loaf pan, cover with a lid or foil, and bake for 30 minutes, or until the top is browned and the loaf is fairly dry.

Serves 4

Vegan Peking Duck

My brother-from-another-mother Neil made this for us one night many moons ago and I insisted he give me the recipe so that I could post it here. You can thank me later.

One 8 oz packaged frozen, dried bean curd sheets (may be labelled “Spring Roll Wrappers”…ingredients should only contain soybeans!)
1 2/3 cup veggie stock
1/2 cup soy sauce
2 tbsp sugar
2 tbsp sweet rice wine or dry sherry
4 green onions, thinly sliced
1/2″ piece of ginger, sliced thinly
pinch of Chinese five spice powder
oil as needed
prepared Hoisin sauce as needed
prepared plum sauce as needed

Bean curd sheets are large circles folded together into one 12″ x 7″ rectangle. Open up the circles gently and refold along the original fold lines into individual 12″ x 7″ rectangles. Fold each rectangle in half lengthwise and in half again. You will have four 12″ x 3″ packets. Place these side-by-side, seam-side down, in a single layer inside a 9″ x 13″ baking pan.

In a medium saucepan, combine the stock, soy sauce, sugar, rice wine or sherry, sliced green onions, ginger and 5 spice powder. Bring to a boil. Reduce heat and simmer 5 minutes. Strain the sauce OVER the bean curd, pressing down with a spatula to make sure the sauce is absorbed. Cover and marinate 1 hour at room temperature. (It may look like you don’t have enough sauce, but trust me! We thought it wasn’t enough and doubled the sauce recipe and it turned out WAAAY too strong…)

With large, slotted spatulas, working one at a time, lift each marinated bean curd package onto paper towels to drain. Gently pat with paper towels to remove excess moisture. In a large skillet, heat oil about 2 tsp at a time, over medium high heat. Ease in one bean curd package, seam-side down. Cook, turning once, until brown (about 3 minutes each side). Place on paper towels to blot any excess oil. Repeat with remaining packages.

To serve, slice each rectangle diagonally on cutting board using a sharp knife into 3/4″ to 1″ wide slices. Place on a heated platter and serve with the Hoisin sauce and/or plum sauce.

Serves 4.

The Ultimate Vegan Caesar Salad

There are three parts to making this salad the best it can be: the homemade croutons , the creamy garlic dressing, and the preparation of the lettuce.Time consuming, but worth it.

1 large head of romaine lettuce, washed, dried between layers of paper towels and chilled for at least an hour
1 recipe of homemade croutons (see below)
1 recipe of vegan Caesar dressing (see below)
Almosen Sprinkle - optional (see the “Non-dairy Cheeses” section of this website)

As the lettuce is chilling, prepare the homemade croutons. You can use store-bought, if you like, but they will come nowhere near tasting as good as these homemade ones do.

Homemade Croutons

5-6 slices whole grain bread, cut into cubes
6 tbsp extra virgin olive oil
4 cloves garlic, minced
1 tbsp dried basil
2 tsp dried tarragon
2 tsp dried oregano

In a large frying pan, heat the olive oil. Add the bread cubes and toss constantly, on high heat, for five minutes, until the bread has absorbed most of the oil. Turn heat to low, add the garlic and herbs, and fry for 25 minutes, tossing occassionally, until the croutons are browned and crunchy.

Prepare the salad dressing.

Creamy Caesar Dressing

3/4 cup medium-firm tofu (silken is okay)
1 1/2 tbsp light oil
2 1/2 tbsp freshly squeezed lemon juice
1 tbsp yellow miso paste
1/2 tsp dijon mustard
1-2 tbsp minced garlic (more or less to taste)
1/4 tsp ground pepper
1/2 tsp sea salt
dash of kelp powder

Combine all ingredients in your blender or food processor and whip until smooth.

Now, tear the chilled lettuce into bite-sized pieces and place in a large salad bowl. Add the croutons and toss. Pour the dressing over all, and toss again. At this point, you can add a generous helping of Almosen Sprinkle (a parmesan cheese substitute), if desired, and toss yet again. Serve immediately.

Serves 4-6