Archive for the ‘Vegan Entrees’ Category

  • TORTILLA CASSEROLE

    Date: 2011.01.18 | Category: RECIPES, Vegan Entrees | Response: 0

    Last night, we were in the mood for Mexican food and Spanish rice but wanted something a little more elaborate. We had corn tortillas, some left over vegie meats and some vegan cheese. Just the right
    ingredients for a special casserole. It is a Mexican version of shepard’s pie! Make sure to make extra, it keeps in the fridge for a few days and can be frozen.

    Start with the Spanish rice:
    You can make this rice dish in less than 30mn. It is simple to prepare and everyone will love it.

    INGREDIENTS
    2 tablespoons vegetable oil
    1 cup uncooked white rice
    1 onion, chopped fine
    1 large garlic clove minced
    1/2 chopped green bell pepper or mild chiles
    2 cups water with some vegetable broth (2 tsp powder or 1 cube)
    2 cups of fresh tomatoes, or 1 (10 ounce) can diced tomatoes or fresh salsa*
    green chiles
    2 teaspoons chili powder
    1 teaspoon cumin powder
    1 teaspoon salt

    *note: if you use fresh salsa, do not add chili powder unless you like it spicy.

    PREPARATION:

    1. Heat oil in a deep skillet over medium heat.
    2. Sauteed rice, onion, and bell pepper until rice is lightly browned and onions are tender, stirring often. Lightly browning the rice prior to cooking it will create a nutty flavor to the rice and shorten the cooking time and make the rice fluffier.
    3. Slowly add the water and broth, being careful not to splash yourself.
    4. Add the fresh, canned tomatoes or tomatoe sauce. Season with chili, cumin powder and salt and stir to make sure that the spices are mixed in the rice.
    5. Bring to boil then turn down to simmer immediately for 30 minutes or until rice is cooked and liquid is absorbed. Remove from the heat.

    Prepare the vegie meat mixture:
    While the rice to simmering, start stir frying the vegie meat topping.
    This is a great way to use up your left over dried protein or vegie ‘meats’.

    VEGIE  MEAT INGREDIENTS:
     2 cups dry TVP seasoned (textured vegetable protein) or
    2 cups of vegie ground round or
    2-3 boca burgers
    1 medium chopped onion
    1 large garlic clove minced

    Layering the casserole:
    1.  Preheat the over at 375F. Lightly spray a square baking dish.
    2. Place a layer of corn tortilla chips at the bottom. You can use chips or the larger round ones and break them.
    3. Cover the chips with a layer of Spanish rice. Then add another layer of broken chips. Cover that with the vegie meat mixtures and sprinkle vegan cheese on top if you want.
    4. Bake at 375 for 40mn
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  • STUFFED POBLANO CHILES

    Date: 2011.01.14 | Category: RECIPES, Vegan Entrees | Response: 0

    We are not big on bell peppers at home, but chiles and especially poblanos chiles make a nice dish if you have leftovers in the fridge. I happened to have some leftover brown rice and barley, some mushrooms, some vegie meat, so I had all kinds of goodies to stuff these babies.

    If you look up stuffed poblanos chiles on the web,
    you will mostly find recipes and photos of big cheesy gooey messes with lots of fat!
    The great news, is that if you are really attached to the cheese texture,
    you can still use vegan cheese like Daiya or any other brand that melts nicely.
    You can also make your own with nutritional yeast.
    I had some extra firm tofu left, so I decided to marinated it and it worked out beautifully.
    The dish is now a low fat dish!

    PREPARATION:

    About handling chiles: A few words of caution.
    Eventhough poblanos chiles are not considered hot peppers, beware of the little seeds.
    The one rule, I learned the hard way, is to never rub your face or eyes after handling chiles, any kind.
    Wash your hands with soap first! Some people wear gloves if they have sensitive skin but there is an easy way to handle the peppers without extra protective layers.
    Simply place the chile on a cutting board or even better on one of those plastic sheets you can quickly rinse in the sink (you can buy 3 of them at any Dollar store for $1 and dispose of them when they are worned out).
    Back to our chile, hold it with one hand and make an incision in a T shape or in the form of a thin triangle ( I removed the top of mine in the photo, but you can leave more if you want).
    Now the surgery gets a little trickier, using a soup spoon, make sure to remove all the little seeds.
    There aren’t many but if you bite into one, let’s just say that you will definitely know you did! I would also rinse the inside of the chiles under water just to be on the safe side.

    INGREDIENTS FOR STUFFING:
    For 4 medium size chiles, use:
    3 cups of cooked rice (or barley, quinoa or any combo you like)
    1 small onion chopped
    1-2 cloves of garlic chopped
    4-6 mushrooms sliced
    1/4 cup chopped walnuts
    1 cup of vegie meat or extra firm crumbled tofu marinated in seasonings (soy sauce, herbs, olive or sesame oil)
    2 Tbl nutritional yeast
    1/2 tsp cayenne powder or chili paste (or more according to taste)

    Optional:
    1/2 cup salsa (do not add cayenne if you put salsa)
    Vegan cheese
    1 cup of corn or any other vegetable (zucchini etc. I wouldn’t use leafy vegetables unless finely chopped)

    Prepare the stuffing:

    1. Over medium hear, stir fry the garlic, onions, salt and pepper with a little oil for 1-2 minutes.
    2. Add the sliced mushrooms and any other diced vegetable you have on had (corn is a nice addition for the color too).
    3. Stir fry 1 minute, add the salsa, a little water, the rice and the walnuts. Mix gently, lower the heat and cover for a few minutes.
    4. Add the crumbled tofu and nutritional yeast at the very end and stuff each chile with the mixture.
    5. Bake for 25mn at 365 F until the chiles are tender and browned around the edges.

    Note: you can use any leftover vegie meat too. Just make sure to chop it small and blend it with the rice mixture.You can also sprinkle with vegan cheese but it tastes yummy without it too.

    Let the party start! Have fun!

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  • SPICY BLACK BEAN PATTIES

    Date: 2011.01.11 | Category: Vegan Entrees | Response: 1

     

     

     

     

     

     

     

     

     

    Winter’s cold temperatures and lack of sunlight tend to slow us down a little. It is a normal part of the season. But if you need a little extra energy, why not turn to black beans. They are a great source of protein and fiber so they help your digestion and you will feel full and energetic for hours.
    Another great thing about black beans is that they regulate glucose levels (helps lower cholesterol), they are rich in antioxidants, iron and manganese.

    The great thing about patties is that they are by nature multi-purpose.  Make a big one and you have a burger patty, make a smaller one and you have a side of protein you can serve with vegetables and whole grains like rice, quinoa, barley etc. Make little balls and you have a nice vegan appetizer/finger food you can dip in a sauce of your choice. Make extra patties to freeze for another occasion.

    The basic recipe is quite simple and doesn’t require too many ingredients.
    To make the patties moistier, you can add more nuts and vegies.

    INGREDIENTS:

    1/4 cup (60 ml) pine nuts
    1/4 cup (60 ml) coarsely chopped walnuts
    1 small onion, coarsely chopped

    2 cups (480 ml) cooked black beans, drained and rinsed *
    1/2 cup (120 ml) oat bran or wheat germ
    2 to 3 tablespoons water
    1 teaspoon salt
    3/4 teaspoon ground cumin
    3/4 teaspoon ground coriander
    3/4 teaspoon chili powder (more if you like spicy food)
    1/4 teaspoon garlic powder
    1/4 teaspoon ground black pepper
    1 TB ground flax seed (optional but recommended)
    2 TBl tahini, a.k.a sesame butter (optional but recommended)

    * Trick to cooking beans:
    if you prefer cooking the beans yourself instead of using canned beans, don’t forget to add a little baking soda and a bay leaf  to the water you use to soak the beans overnight (d0 rinse a few times in the morning). It will help eliminating any problem with flatulence. That’s the trick and it works. So no more excuse for not eating beans and no need to have conflicts in your marriage!

    PREPARATION:

    1.  Preheat the oven to 400 degrees and lightly oil a large baking sheet.
    Combine the pine nuts and walnuts in the food processor and process until they are finely ground.
    Transfer to a large mixing bowl and set aside.

    2.  Put the onion into the food processor and pulse chop until it is minced.
    Transfer to the bowl with the nut meal.

    3.  Measure 1/2 cup of the black beans, and add them to bowl with the nut meal.
    Put the remainder of the beans into the food processor.

    4.  Add the oat bran, water, salt, cumin, coriander, chili powder, garlic powder, ground flax seed, tahini and pepper and process until well blended.
    Spoon the mixture into the nut meal and mix well.

    5. Wet one hand and form 9-10 3-inch patties onto the prepared baking sheet. Flatten the patties slightly so they will bake evenly.

    6.  Bake for 20 to 30 minutes. Turn the patties over with a metal spatula and bake 10 to 15 minutes longer.

    Let them cool before handling.

    NOTE: these patties are low fat because they are baked instead of pan fried and the only fat comes from the nuts. You can also replace the pine nuts with other nuts since they can be a little spendy. Always buy raw nuts in bulk, you will save money and ensure that they are not old and rancid. Store them in clear glass jars. Also, avoid roasted nuts because all kinds of salt and other agents have been added so that they can sit on shelves in warehouses for years!

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  • SOPHIE’S NUTLOAF

    Date: 2010.12.22 | Category: Dairy free, RECIPES, Vegan Entrees | Response: 2

    What to make for Christmas dinner this year? I thought we could buy some already made mock meat but they can be a little intense texture wise, a little expensive and not always practical if you are serving a big table. So this time I decided to try a nutloaf.  Sure, it isn’t exactly fancy food but there is something hearty about it that sounds just about right for this holiday. Everyone’s budget is a little tighter, so making things from scratch can save money. It can also be a creative project for the entire family.  So why not make this good old American classic a special dish? 

    What I love about it is that you make the loaf (make extra ones to freeze) then you can dress it in all kinds of ways. Start with a rich gravy (see recipe below) with garlic mash potatoes but why stop there? Break out some tomatoe sauce, green onions, garlic, capers, and any herbs you like, pour it over the slices of nutloaf and either heat up in a pan or bake for 10-15mn at 370F and voila, you have a rich Italian dish (see second photo).  You can make it Mexican with salsa, cilantro, chiles, vegan cheese. You can also prepare a coconut curry sauce and serve it with vegetables for a touch of India or Indonesia but obviously not for Christmas dinner! Don’t forget that you can always use leftover slices for sandwiches, melts etc. Get creative!
    This recipe makes between 8-10 slices of nutloaf.

    The ingredients below are to make the basic recipe, but you can add other vegies you have on hand, as long as they are diced for added flavor and texture.

    Ingredients:
    1 12oz firm tofu package
    ¼ cup nutritional yeast
    3 Tbl ketchup (Annie’s organic)
    2 Tb Dijon mustard
    1 cup of chopped onions
    3 cloves of garlic
    ½ cup walnuts
    ¼ cup of rolled oats
    1/4 cup gluten flour
    1 cup mushrooms sliced
    Salt, pepper, cayenne to taste
    2 tsp paprika

    Preparation:

    1. Ligthly oil a loaf pan. Turn oven to 380F.
    2. In a food processor, blend the tofu, ketchup, nutritional yeast, salt, pepper, mustard (depending on the size of your processor, you may have to do this in 2 batches, I had to).
    3. Slowly add the rolled oats, then the gluten flour, pulsing in batches.
    4. Pan fry the garlic, then chopped onions, then add the sliced mushrooms, salt and pepper for a few minutes.
    5. Mix the tofu mixture with the sauteed mushrooms. Add a little water if needed.
    6. Pour the mixture into the greased loaf pan, flatten to make sure it is level.  Drizzle a little olive oil on top making sure it is spread evenly.
    7. Bake for 1 hour. Let it cool off before slicing.
    Note:
    The loaf will be moist and a little dry at the same time, so make sure to have some gravy or sauce with it (see the vegan mushroom gravy recipe below).
    If you want it moistier, add more vegies and reduce the amount of gluten flour.
    If you are gluten intolerant, substitute the gluten flour with a mix of oat and tapioca flour.
    You can also add some ground flaxseed to bind everything together.
    You can’t mess this one up!
    VEGAN MUSHROOM GRAVY
    Ingredients:
      3 Tbl onion powder
    2 Tbl oil (or vegan butter)
    1 tsp minced garlic
    1 tsp salt, 1 tsp black pepper
    5 cups diced mushrooms
    1/4 cup soy sauce (or tamari)
    2 cups plain soy milk
    2 cup water with vegetable broth
    1/2 cup wheat flour (or GF flour if you don’t eat wheat)
    Instructions:
    1. In a medium pot, heat up the oil, add the garlic, mushrooms, pepper and soy sauce for 5 minutes over medium heat.  Slowly add the soy sauce and Soy milk, continue to simmer.
    2. Mix the flour and into the water with broth with a whisk making sure that there are no lumps.
    3. Slowly stir this into the pot, constantly whisking until thickened, about 3 to 4 minutes.
    4. Reduce heat to low and let gravy simmer for another 5 minutes.
    5. Remove from heat and serve immediately.
     Pour the gravy over the nutloaf and serve immediately.
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  • VEGAN OMELET – BACK BY POPULAR DEMAND!

    Date: 2010.12.06 | Category: RECIPES, Vegan Breakfast and Brunch, Vegan Entrees | Response: 2

    I have been asked over and over for the recipe for my eggless omelet. I love the puzzled look I get when I tell people that I make an eggless omelet! What in the world are you putting in this dish?
    Since I don’t like dishes that are too complicated to make, these omelets are easy to prepare and keep in the fridge for up to a week. They are the thin kind. So make a batch, refrigerate it and whenever you feel like it, voilà! By the way, they are great for brunch, lunch and dinner. 
    TIPS: If you have made the batter ahead of time and refrigerated it, make sure to take it out 30mn before you need to make it otherwise the batter will be too thick and you will end up making pancakes! Not that pancakes are bad or anything, but you will miss the light texture of this exquisite dish.

    Another important thing I had to learn this the hard way, is resist the urge to flip the omelet until it is lose in the pan (this may take 1-3mn depending on the heat and the pan you are using), otherwise it will break and you will have something that resembles more a scramble than an omelet! 
    If you are making these for several people, make them ahead of time and keep them in the oven until it is time to serve them. Make an extra one, just in case, because, the chance of someone asking for seconds is almost guaranteed!

    You can eat them just like that or add a filling. You can use a mix of shredded vegetable, vegan meats, cheese, get creative and let me know how it turned out!
    Bon appetit!

    So here is it:


    SOPHIE’S VEGAN OMELET

    1. Measure 2 cups of unbleached flour with 1 cup of rice flour, 2 tsp turmeric powder, 1 tsp salt and mix with 2 cups of coconut milk and a little water.
    2. For extra flavoring and protein, you can add ¼ cup vegan cheese (optional) or 2 Tbl nutritional yeast
    3. If too thick, add a little water and make sure there are no lumps.
    4. Cook one laddle at a time in an oiled skillet at medium heat.
    5. Fill with onions, mushrooms, any vegetables you like.
    6. Serve warm with a salad

    What I love about this dish is that because it is made of flour (instead of the usual egg mixture), you do not need to eat bread with it. You feel satisfied and energized for many hours just with this one dish and little salad on the side.

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