FoodGirlOnline.com » Vegetarian Food

Easy Vegan Sweet Potato Pie

foodgirl — Sun, 15 Nov 2009 22:29:25 +0000

1 14 oz container soft (silken) tofu
1 14 oz container firm or extra-firm tofu
1 24-oz can sweet potatoes in syrup
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1 tsp salt
2 tsp vanilla extract
1/2 cup sugar
1 pre-made or store-bought pie crust

Preheat oven to 350 degrees.
Blend all the ingredients (except the pie crust!) in a blender or food processor until free of lumps. Pour into the pie shell and bake for 1 1/2 hours, or until toothpick inserted in the center comes out clean.

Source:

http://vegetarian.about.com/od/vegetarianlifestyle/tp/thanksgivingrecipes.htm

Barbecued or Baked Stuffed Acorn Squash

foodgirl — Sun, 15 Nov 2009 22:28:38 +0000

3 acorn squash
1 28 ounce can vegetarian baked beans, drained
4 tbsp barbecue sauce
2 tbsp maple syrup or honey
4 tbsp brown sugar
2 tbsp butter or margarine

Cut each squash in half widthwise. Slice 1/4 inch off the rounded end of each half so the squash sits upright without wobbling. Scrape out the seeds with a spoon and discard.
Mix baked beans, barbecue sauce, maple syrup and brown sugar in small mixing bowl. Divide mixture evenly among squash halves and top each half with 1/2 tablespoon butter or margarine. The squash can be prepared several hours ahead of time to this stage and refrigerated.

Bake at 350 degrees for 45 to 60 minutes. Cover lightly with foil if filling starts to dry.

Source:

http://vegetarian.about.com/od/vegetarianlifestyle/tp/thanksgivingrecipes.htm

Homemade Tofu Turkey with Stuffing

foodgirl — Sun, 15 Nov 2009 22:27:49 +0000

5 blocks firm or extra-firm tofu, well pressed
2 tbsp fresh chopped sage
1 tbsp fresh thyme, minced
1 tbsp fresh rosemary, minced
1 tbsp vegetable broth powder
2 tbsp poultry seasoning
1/4 cup balsamic vinegar
1/3 cup red wine
2 tsp Dijon mustard
2 tbsp soy sauce
approximately 2 cups prepared vegetarian stuffing

Working in batches as needed, process the tofu in a blender or food processor until smooth and creamy.
Add the tofu to a large mixing bowl, and stir in the fresh chopped sage, thyme, rosemary, vegetable broth powder and poultry seasoning, stirring well to combine.

Line a colander with cheesecloth or a thin towel. Place the tofu in the colander, and layer of cheesecloth or a thin towel on top. Place a weight on top of the towel to gently press the tofu. Place on a plate or towel and chill for at least 3 hours.

Once the tofu is chilled and firm, scoop out the tofu in the middle, creating a hole or a well, and leaving about 1 1/2 inches of a tofu “shell” in the colander.

Gently pat your stuffing into the “well”, then gently press the extra tofu on top.

Carefully invert your tofu turkey onto a lightly greased baking sheet.

Whisk together the balsamic vinegar, red wine, Dijon mustard and soy sauce, and baste or brush the tofu generously.

Bake for about 90 minutes at 350 degrees, basting again every 15 minutes.

Source:

http://vegetarian.about.com/od/vegetarianlifestyle/tp/thanksgivingrecipes.htm

For the vegetarians: Warm Spaghetti-Squash Salad

foodgirl — Wed, 11 Nov 2009 07:36:54 +0000

One 4-pound spaghetti squash, halved lengthwise and seeds scraped
1 cup sliced almonds (3 ounces)
1/2 cup chopped pitted green olives, such as Cerignola
1/2 cup thinly sliced scallion whites
1/2 teaspoon finely grated lemon zest
3 tablespoons fresh lemon juice
1/4 cup plus 2 tablespoons canola oil
2 ounces Greek feta, crumbled ( 1/4 cup)
Kosher salt and freshly ground white pepper

Preheat the oven to 350°. Bring a large pot of water to a boil. Add the spaghetti squash and cook until it is al dente, about 12 minutes; drain. Place the spaghetti squash halves cut side down on a rack and let cool for 15 minutes.
Meanwhile, spread the sliced almonds on a pie plate and toast them in the oven for about 7 minutes, until lightly golden. In a mini food processor, combine the chopped olives with the sliced scallions, lemon zest, lemon juice and canola oil and pulse until finely chopped.
Working over a medium bowl and using a fork, scrape the spaghetti squash into the bowl, separating the strands. Add the dressing along with the crumbled feta and toasted almonds and season with salt and white pepper. Toss the spaghetti squash salad and serve warm.

You can find this recipe and others at:

http://www.foodandwine.com/slideshows/vegetarian-thanksgiving/5

Chocolate Chip Scones

foodgirl — Tue, 08 Sep 2009 00:15:19 +0000

2 cups self-rising flour
3 Tbsp. sugar
1/2 cup vegetable shortening
1/2 cup soy milk
1/4 soft silken tofu
1 tsp. vanilla extract
1/2 cup semisweet chocolate chips
•   Preheat the oven to 425°F. Grease a large baking sheet and set it aside.
•   In a large bowl, combine the flour and sugar. Using a pastry blender or two forks, cut in the vegetable shortening until the mixture forms coarse crumbs.
•   In a small bowl, whisk together the soy milk, tofu, and vanilla.
•   Add the contents of the small bowl and the chocolate chips to the crumb mixture and blend with a fork until the mixture forms a soft dough.
•   Place the dough onto a lightly floured surface and gently knead it 5 or 6 times.
•   With a lightly floured rolling pin, roll the dough into a 7-inch circle. Cut it into 8 wedges and place them about an inch apart on the prepared baking sheet.
•   Pierce the top of each with a fork. Bake for 18 to 20 minutes or until the scones are golden brown.
•   Serve hot.

Makes 8 scones

Enchilada Bake

foodgirl — Tue, 08 Sep 2009 00:14:18 +0000

12 oz. vegetarian burger crumbles (try Morningstar Farms brand—www.kelloggs.com)
1 packet taco seasoning
2 15.5-oz. cans enchilada sauce
18 corn tortillas
2 15.5-oz. cans pinto beans, drained
2 green onions, chopped
2 cups vegan cheddar cheese, shredded (try Follow Your Heart brand—www.followyourheart.com)
1 4.5-oz. can diced green chilies
2 cups Fritos corn chips, finely crushed
•   Preheat the oven to 375°F.
•   In a small bowl, combine the burger crumbles and taco seasoning and set aside.
•   Spray a 9-inch by 13-inch pan with oil.
•   In layers, spread a generous amount of enchilada sauce, 6 corn tortillas, 2 cans of pinto beans, a handful of green onion, a third of the shredded “cheese,” half the can of green chilies, lots more enchilada sauce, 6 more tortillas, all the seasoned burger crumbles, another third of the “cheese,” the remaining green chilies, more enchilada sauce, then the final 6 tortillas, more enchilada sauce, and the rest of the “cheese.” Cover in foil and bake for 30 minutes.
•   Remove the foil, top the entire casserole with the Fritos, and bake for another 15 to 30 minutes or until bubbly and browned.

Makes 6 servings

German Potato Salad

foodgirl — Tue, 08 Sep 2009 00:13:27 +0000

4 large potatoes, scrubbed
1 Tbsp. canola oil
5 slices Lightlife bacon strips
2 Tbsp. Florida Crystals or unrefined sugar
1 Tbsp. all-purpose flour
1/3 cup water
1/4 cup white wine vinegar
1/2 cup chopped green onions
Salt and pepper, to taste
•   Boil the potatoes until tender but still firm. Set aside to cool completely, then coarsely dice.
•   Heat the oil in a skillet and cook the Lightlife bacon until crispy. Crumble the bacon, set aside in a separate container, and reserve the oil.
•   In the same skillet, put the Florida crystals, flour, water, and vinegar. Stir to combine, and cook until thickened.
•   Once this dressing is thickened, add the potatoes, “bacon,” and green onions to the skillet and stir to coat the potatoes.
•   Keep cooking until everything is heated through and season with salt and pepper. Serve hot.

Makes 4 servings

Chocolate Fudge

foodgirl — Sat, 22 Aug 2009 00:06:53 +0000

6 Tbsp. vegan margarine
1 1/2 cups confectioner’s sugar
1/2 cup cocoa powder
1 tsp. vanilla extract
1/4 cup soy milk
1 cup chopped nuts (optional)
• Lightly grease a 5×9-inch loaf pan using a little of the margarine.
• Put the remaining margarine, sugar, cocoa, vanilla, and soy milk in a heatproof mixing bowl. Place the bowl over simmering water and stir until smooth. Add nuts if desired.
• Pour the mixture quickly into the prepared pan. Chill thoroughly and cut into squares.

Makes 2 to 3 dozen squares

Eggplant “Parmesan”

foodgirl — Sat, 22 Aug 2009 00:03:05 +0000

Salt, to taste

1 large (or 2 medium-sized) eggplant, cut into 1/2-inch slices

1 cup all-purpose flour

1 cup soy milk

1 cup vegan bread crumbs

3-4 Tbsp. olive oil

2 cups spaghetti sauce

12 oz. vegan mozzarella “cheese,” shredded (try Follow Your Heart brand—www.followyourheart.com)

2 Tbsp. soy parmesan “cheese” (try Soymage brand—www.galaxyfoods.com)

5-6 fresh basil leaves, rolled and sliced into shreds

• Preheat the oven to 375°F.

• Salt the eggplant slices then place into a colander. Allow to set for 20 minutes in order to draw out the moisture and remove any bitterness.

• Put the flour, soy milk, and bread crumbs into separate shallow bowls. Dip each slice of eggplant into the flour to coat it, then into the soy milk, then into the bread crumbs. Set aside.

• Put the olive oil in a large skillet over medium heat. Add the eggplant slices, fry until golden and crispy on both sides, then drain on paper towels.

• Pour a thin layer of spaghetti sauce into a 9-inch by 13-inch baking dish. Add the eggplant slices, arranging them so that they overlap. Top with the mozzarella and parmesan “cheeses,” basil, and a little more tomato sauce.

• Bake, uncovered, for 15 minutes.

Salt, to taste

1 large (or 2 medium-sized) eggplant, cut into 1/2-inch slices

1 cup all-purpose flour

1 cup soy milk

1 cup vegan bread crumbs

3-4 Tbsp. olive oil

2 cups spaghetti sauce

12 oz. vegan mozzarella “cheese,” shredded (try Follow Your Heart brand—www.followyourheart.com)

2 Tbsp. soy parmesan “cheese” (try Soymage brand—www.galaxyfoods.com)

5-6 fresh basil leaves, rolled and sliced into shreds

• Preheat the oven to 375°F.

• Salt the eggplant slices then place into a colander. Allow to set for 20 minutes in order to draw out the moisture and remove any bitterness.

• Put the flour, soy milk, and bread crumbs into separate shallow bowls. Dip each slice of eggplant into the flour to coat it, then into the soy milk, then into the bread crumbs. Set aside.

• Put the olive oil in a large skillet over medium heat. Add the eggplant slices, fry until golden and crispy on both sides, then drain on paper towels.

• Bake, uncovered, for 15 minutes.

Jalapeño Poppers

foodgirl — Sat, 22 Aug 2009 00:01:29 +0000

Jalapeño Poppers

12 whole jalapeño peppers

1 cup vegan cream cheese

3/4 cup flour

1/4 cup plus 2 Tbsp. cornmeal, divided

1/4 tsp. salt

1/4 tsp. pepper

1 cup plain soy milk

Vegetable oil

Cut each jalapeño from end to end and remove the stem from the top. Using a small knife (or running water), remove the seeds, but be careful not to split the peppers completely.

Stuff each pepper with approximately 1/2 Tbsp. vegan cream cheese and set aside.

In a small bowl, combine 1/4 cup flour, 2 Tbsp. cornmeal, and the salt and pepper. Stir in the soy milk and set aside.

In another small bowl, combine the remaining 1/2 cup flour and 1/4 cup cornmeal.

Dip each pepper into the flour mixture, then into the batter, and then back into the flour, so that there is a thick layer of batter on the peppers.

Drop the peppers into vegetable oil that has been heated to 375˚F and let cook for 1 to 2 minutes on each side, being careful not to burn.

Remove the cooked peppers from the oil and let drain on paper towels.