Some vegan meals.
Ok so I am only just finding some new vegan meals and also coming up with my own vegan meals so at first it will start with one and will continue as I find more meals and create more meals.
ok so my first meal is
Oven-Fried Zucchini
This was from an amazing friend.
4 servings | Active Time: 20 minutes | Total Time: 40 minutes
Ingredients
- Canola or olive oil cooking spray
- 1/2 cup whole-wheat flour
- 1/2 cup all-purpose flour
- 2 tablespoons cornmeal
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 1/2 pounds zucchini, (about 3 medium), cut into 1/2-by-3-inch sticks
- 2 large egg whites, lightly beaten
Preparation
- Preheat oven to 475°F. Coat a large baking sheet with cooking spray.
- Combine flours, cornmeal, salt and pepper in a large sealable plastic bag. Dip zucchini in egg white, shake in the bag to coat, and arrange, not touching, on the baking sheet. Coat all exposed sides with cooking spray.
- Bake on the center rack for 10 minutes. Turn the zucchini and coat any floury spots with cooking spray. Continue to bake until golden and just tender, about 8 to 10 minutes more. Serve hot.
Nutrition
Per serving : 127 Calories; 2 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 23 g Carbohydrates; 7 g Protein; 4 g Fiber; 427 mg Sodium; 524 mg Potassium
1 1/2 Carbohydrate Serving
Exchanges: 1 starch, 1 1/2 vegetable
Veggie Lentil Stew
Lentil stew with a million vegetables in it!
This is one of those recipes where you feel super healthy and full of energy when you’re done eating, not the slightest bit sluggish or weighed down. It’s perfect for starting the new year off on a healthy foot… especially if your new year’s resolution is to eat more veggies.
The stew has a million of them, remember?
Eh, close enough.
“1 Million Veggies” Lentil Stew
(with an option for slow-cooker lentil stew!)
- 1.5 cups onion, chopped (190g)
- 1 tbsp minced garlic (15g)
- olive oil (I used 3 tbsp, but you can get away with as little as 2 tsp. Technically you can omit if you must… but it will be much better and more flavorful if you don’t go below 2 tsp.)
- 1 1/2 cups bell peppers, sliced or diced (350g)
- 4-6 carrots, sliced (95g)
- 1 cup celery, chopped (140g)
- 6 cups sliced mushrooms (Any variety will do; feel free to mix and match. I used 300g button mushrooms, 150g portabellas, and 350g shiitakes.)
- 2 tbsp apple cider vinegar (or white vinegar) (30g)
- 2 tbsp tomato paste (30g)
- 2 1/2 tsp fennel seeds
- 2 tsp paprika
- 1 1/2 tsp ground cumin
- 1 1/3 cup dry lentils (200g) (See nutrition link below for all substitution notes.)
- 1 1/2 cups vegetable stock (360g)
- 2 15oz cans diced tomatoes (I used regular, not unsalted.)
- 1 tsp salt
- 1 5-oz box spinach
- 1 1/2 tbsp grated lemon zest (important)
Heat a large saucepan, then add the oil and onion. Sauté 5 minutes, until onions begin to brown. Add the garlic, peppers, carrots, and celery, and cook 5 more minutes. Then add everything else up to the cumin, and cook 15 minutes over medium heat, stirring occasionally. Now add all but the spinach and lemon zest. (If you have a crockpot, you can transfer the ingredients to your crockpot at this time.) Cover and cook on low until the lentils are soft and have absorbed most of the liquid– it takes about an hour on the stovetop. Time will vary if you use a slow cooker, depending on the strength and size of your particular crock pot. Add spinach and lemon at the very end, and cook 2-3 minutes until the spinach wilts. This recipe makes 8 servings (or 6 larger “Katie-sized” servings).
High-Protein Mushroom Stroganoff
High-Protein Mushroom Stroganoff
(3 servings, about 5 1/2 cups total… but I always eat it in two!)
- 480g sliced mushrooms (about 1lb, or 2 boxes)
- 4 carrots, sliced into coins (I use 140g, and oddly enough, I find non-organic carrots to be much more flavorful)
- 1 onion, chopped (I used 160g)
- optional: a few handfuls green beans, chopped in 1/2 (I use 200g)
- 2 tsp paprika
- 1 tsp onion powder
- 3-4 tbsp tomato paste
- 120g firm-silken tofu or lite (I use mori-nu. See recipe instructions for a soy-free option.)
- 3-4 tbsp white wine
- salt (and pepper, if desired)
- 1 tsp oil, or more as desired
- 2 tablespoons minced garlic
Heat pan, then add oil and onion. Sauté for a minute, then add mushrooms and garlic. Cook until mushrooms get soft (about 6ish minutes), then add carrot, green beans, paprika, and 1/4 tsp salt. Saute another 5 minutes, then add ½ cup water, bring to a boil, then cover and cook on low (not simmer) 35 minutes.
Meanwhile combine the tofu, 1/2 tsp salt, tomato paste, 1/2 cup water, and wine in a magic bullet cup or blender. After the 35 minutes, add this mixture to the stroganoff and bring to a boil (uncovered). Lower to medium, and continue to cook (stirring occasionally) until the liquid reduces (10-20 minutes). Alternatively, this can be made in a slow cooker. *For a soy-free option, try using milk of choice in place of the tofu, but you’ll have to add a little cornstarch or flour to thicken.
Veggie burgers.
This is one of mouthwateringvegan.com recipes.
INGREDIENTS
mineral water
¾ cup quinoa (rinse well first)
3 medium sized mushrooms, finely chopped
1 large spring onion, or 1 red shallot, finely chopped
1/8th cup mixed seeds (sesame, pumpkin, sunflower, flaxseed)
½ cup oats (process these slightly)
½ cup toasted walnuts, chopped
½ tsp miso
2 tsp ground flaxseed
½ tsp fine garlic granules
2 Tbsp flat leaf parsley, finely chopped
3 Tbsp (45 mL) teriyaki sauce
1 cup wholemeal breadcrumbs (use a little more if you want a denser consistency)
½ tsp chilli powder
1 tsp hot curry powder
the zest of a lime
flour for dusting
METHOD
Pour 1½ cups of mineral water in a saucepan, and place your quinoa in it. Bring to the boil, and then allow the quinoa to simmer gently until the water has reduced. Mix, and allow the water to evaporate so that you just have quinoa left.
in a medium sized bowl add all your ingredients except for the mushrooms. Get the mushrooms, and fry them on a low heat for 5-10 minutes, stirring them as you go along. Then allow them cool down for a few minutes.
When the mushrooms have cooled down, add them to the ingredients in your bowl (important do not use the juices, as this will not work with the burgers texture), and mix everything with a large spoon.
Now rinse your hands, and shape the mixture into 4 – 6 patties, before placing on a plate or surface dusted with flour. Freeze for an hour or place in the refrigerator for a couple of hours.
Next, heat up a couple of tablespoons of olive oil in a non-stick pan, and fry your burgers. Allow to cook for 4-5 minutes on one side, before flipping over gently and cooking for the same amount of time on the other side.
Next, line an ovenproof dish with greaseproof paper, and gently grease the paper (yes, I do that), place the cooked burgers on it, before placing in a hot oven on 350ºF (180ºC), and cooking for a further 15-20 minutes. This will help them set better.
Smoky Pineapple Salsa
INGREDIENTS
1 x 8 oz (227 g) tin of pineapple chunks, in their own juice (Del Monte are great)
1½ cups cherry tomatoes
¼ tsp fine garlic granules
1 Tbsp tomato paste
1 Tbsp tomato ketchup
1 tsp (5 mL) olive oil
1 Tbsp muscovado sugar
½ tsp (2.5 mL) liquid smoke – optional (I used Figaro Hickory Liquid Smoke)
½ tsp smoked paprika
METHOD
Drain the pineapple, and then place all the ingredients in your food processor, and process for around one minute, until you are left with a thick sauce.
Decant the sauce into a small saucepan, and simmer gently for 20 minutes. The sauce is then ready to go.
Spoon the salsa sauce onto your burger, chop some red onion slices onto your burger, cut up a green crunchy salad, and serve.
This is a Gourmet Burger – Mouthwatering – and one wonderful, self indulgent, yet healthy, treat !
Bon Appétit!
All recipes, content & design © Miriam Sorrell mouthwateringvegan.com 2010
This is a Middle Eastern (possibly Armenian), Greek Cypriot dish that resembles a mini pizza with minced meat (usually lamb) and spices, which is popular in many Middle Eastern countries. I was so inspired by it that I created my very own vegan version, with my own interpretation and touch. I do hope you will drool over it as much as we did – seriously, this is an impressive dish, which exudes the most exotic aromas. Easy to make too !
INGREDIENTS
1 medium sized red onion, very finely chopped
2 cloves garlic, finely chopped
olive oil for frying
just under ¼ tsp turmeric
¼ tsp cinnamon powder
salt to taste (don’t omit)
¼ of a red chilli, finely chopped
¼ tsp smoked paprika
¼ tsp chilli powder
2 Tbsp tomato paste
a pinch or so of dried mint
2 cups Linda McCartney veggie mince, or Gardein crumbles
½ the juice of a fresh lemon, for garnishing
2 Tbsp fresh flat leaf parsley, finely chopped
medium size pitta breads
METHOD
Heat your oil in a saucepan, and gently fry your onions for some minutes
Now add the tomato paste and mix. Allow this to simmer for a few minutes, and then add all your spices, including the chopped chillies, and mix. Keep the temperature low as you go along.
Next, stir in the mince and put the heat up. Don’t leave the mix unattended – you must continue to stir this non-stop until the mince absorbs the flavours – this will take around 10 minutes. If it’s too dry, add a little more olive oil, but not water, as this would make the mince soggy, and we don’t want that for this recipe. Now just sprinkle on the dried mint.
The aromas will be beautiful in your kitchen, so now taste the mix, and if you’re happy (maybe you need to add more salt), take off the heat, and spoon onto the centre of your pitta bread. If you are making it with hummus – like myself – add the hummus first in a circle, but leaving the centre of the pitta bread without hummus, so that you can spoon on the wonderful spicy mix. Garnish with the parsley, and be generous with a huge lemon wedge. Smile and Enjoy !
All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010
This salad is awesome, and not that dissimilar to my Middle Eastern-Style one in terms of the chosen bean and some of the veggies, but otherwise it’s different because of the amazing lime pickle dressing, which just takes it around the other side of the globe, and leaves your mouth watering for the next spoonful – it’s outrageously good !
INGREDIENTS
2 cups cannellini beans – I used a tinned brand, washed and drained (or choose your own preferred type of cooked bean or lentil)
2 cloves garlic, finely chopped
1 spring onion, chopped
a handful of small cherry tomatoes
5 black olives
¼ red pepper, finely chopped
1 stick, celery chopped
4 inches cucumber, chopped
a handful of freshly chopped coriander
DRESSING
In a jar place the following, then shake and pour onto your salad :-
1 heaped tsp Indian Lime Pickle (I used Patak’s)
1½ tsp molasses sugar
a pinch of Himalayan salt, or sea-salt
2 Tbsp (30 mL) lemon juice (more if you wish)
¼ cup (60 mL) olive oil
1 tsp dried mint
METHOD FOR THE SALAD
Place your chopped ingredients in a salad bowl of your choice, add the remaining ingredients, and mix with a spoon.
Next, shake your dressing ingredients in a jar for a minute or so – then taste it for sugar, salt, and lemon – add more if you wish. If it’s perfect for you as it is, just pour onto your salad and indulge.
Wonderful to eat alone, or with a slice of brown bread to soak up the juices. Heaven !
Mouth Watering middle eastern style salad.
Edgy, zesty and mouthwatering to the full – this salad is perfect to eat as a main course, perhaps with a hot, crunchy wholemeal baguette – or as an accompaniment to virtually any meal you wish. Soaked in a rich and tasty dressing, I wanted to hit the palette on all its dimensions – sweetness, a tad of spice, Mediterranean, and with lots of zang !!!
NOTE : The trick with this salad is to cut each ingredient into very small squares/pieces.
Serves 2 to 3
Rainbow Spring Rice Salad
INGREDIENTS
2 x 14 oz (400 g) tins of cannellini beans, drained and rinsed
12 cherry tomatoes, chopped
1 small red pepper, chopped
1 medium cucumber (washed, but not peeled), chopped into small pieces
2 spring onions, chopped
3 large cloves garlic, finely chopped
¾ cups of rucola (rocket) or radicchio lettuce
a handful of bean sprouts (optional)
the zest of 1 lemon, or other citrus fruit
8 basil leaves, chopped
a handful of fresh flat leaf parsley, finely chopped
METHOD
Place all the above ingredients in a bowl, then add the following dressing on top :
DRESSING
1 tsp dried mint
1 tsp curry powder
salt to taste (it will need it)
freshly ground pepper
1 Tbsp (15 mL) maple syrup, agave nectar, or alternative sweetener of your choice
the juice of 2 lemons
3 Tbsp (45 mL) extra virgin olive oil
Add this dressing to the salad, toss well, and then transfer into a serving dish. Enjoy the sublime juices and flavours that mingle on your tongue ! And as if that weren’t enough, it’s very good for you too !
It’s delicious, colourful, optimistic, great for spring, beach trips and picnics, or a side dish for vegan barbeques, parties, light lunches – you name it. It’s ideal – enjoy this!!! The flavours are diverse, contrasting and enjoyed by all !!! Once you chop everything, the rest is fast and easy . . . as is eating it.
Serves around 4 portions.
INGREDIENTS FOR RICE SALAD
1 cup cooked American rice
2 spring onions, finely chopped
¾ cup mixed red and green peppers
1 cup sweetcorn
½ cup walnuts or pecans
1 medium sized zucchini, chopped into small pieces
2 tbsps fresh basil, chopped
½ cup mixed chopped parsley and mint
6 olives, cut into small pieces
1½ tsp curry powder
½ cup vegan cheese of your choice, cut into small squares
1 apple, chopped into small squares
¼ cup golden sultanas
salt and pepper to taste
2 tbsps olive oil
juice of 1 lemon
zest of ½ lemon
METHOD
Place the cooked rice in a medium sized bowl and add the above ingredients. Mix and serve. Refrigerate what’s left. Enjoy !!!
Baked Sweet Potato...
Ingredients:
1 medium sweet potato
1/2 cup cooked TVP (textured vegetable protein) OR ground turkey for non vegs :)
1/4 raw yellow onions - chopped
1/3 container of sliced baby Bella mushrooms
1/2 cup chopped zucchini
Oil free spaghetti sauce (I used organic mushroom spaghetti sauce from trader joes)
2 - 3 cloves of finely chopped garlic
Herbal seasoning to taste (I used 21 solute seasoning from trader joes)
Basil leaf - optional but I think it would add an amazing flavor if had it! Unfortunately I ran out!
Chili powder to taste-optional
Direction:
Preheat over to 400F, pierce sweet potato few times with a fork / knife, bake for 35-45 mins.
Meanwhile you can soak your tvp for 5-10 mins
Heat up your pan. USE NO OIL. You can if you choose to but there is no need.
(Place turkey on the pan at this point if you choose the non-vegan option)Toss in onions and mushrooms, they have their own juices to cook in so you do not need to use oil. However if you are using turkey you might want to use a tiny amount of oil 1/2 tsp of extra virgin olive oil.
Pour 1/2 cup of marinara sauce ad in garlic and basil at this point
Vegan option : Drain TVP and add in to the sauce
Let it simmer while u add the herbal seasoning and chili powder.
8. Slice sweet potato in half the. Serve sauce on it :)
- Red Pepper Hummus with toasted pita Bread
- Ingredients
- 4 whole-wheat pita pockets, cut into triangles
- Cooking spray
- Garlic salt
- 1 (15-ounce) can chickpeas, drained
- 1 cup sauteed red peppers
- 1/4 cup tahini (sesame paste)
- 2 tablespoons fresh lemon juice
- 3 to 4 cloves garlic
- 1 teaspoon ground cumin
- Salt and ground black pepper
- 2 tablespoons finely chopped fresh parsley leaves
Directions
Preheat oven to 400 degrees F.
Place pita triangles on a large baking sheet and spray the surface with cooking spray. Season the tops with garlic salt. Bake 6 to 8 minutes, until golden brown and crisp.
Meanwhile, rinse and drain 1 can of the chickpeas. Place drained chickpeas in a blender and add red peppers, tahini, lemon juice, garlic, and cumin. Process until smooth. Season, to taste, with salt and black pepper. Transfer to a serving bowl and top with parsley.
Serve hummus with toasted pita triangles arranged alongside.
Basmati Rice Pilaf with apricots
Ingredients
- 1/4 cup chopped dried apricots
- 2 wide strips lemon zest
- 2 cups cold water
- 3 tablespoons unsalted butter
- 1 teaspoon garam masala (an Indian spice blend)
- 1 medium onion, diced
- 1 1/4 teaspoons kosher salt
- 1 cup basmati rice, lightly rinsed and drained
- Freshly ground black pepper
- 1 bay leaf
- 1/3 cup fresh mint leaves
- 1/4 cup toasted unsalted pistachios or cashews
Directions
Put the apricots and lemon zest in the 2 cups of cold water. Meltthe butter in a medium saucepan over medium heat, add the garam masala, and toast, stirring, until fragrant, about 1 minute. Add theonion and 1/4 teaspoon of the salt and cook, stirring occasionally, until the onion is tender and translucent, about 6 minutes.
Stir in the rice and cook, stirring occasionally, until it begins to brown, about 4 minutes. Stir in the water along with the apricots, lemon zest, the remaining 1 teaspoon salt, and pepper to taste. Bring to asimmer. Reduce the heat to low, wrap a clean dish towel around the saucepan lid, and cover saucepan. Cook for 10 minutes, set aside for 5 minutes undisturbed, then remove lid and fluff with a fork. Mound the pilaf on a serving platter or in a shallow bowl, tear the mint over, and top with the nuts.
Game Plan: Toast the nuts while the rice cooks.
Cook's Note: Wrapping the lid with a dish towel keeps the steam in the pot, encourages the rice grains to stay separate, and absorbs condensation that would otherwise collect on the lid and drip back into the pan.
Winter Lentil Soup
Ingredients
DirectionsHeat the oil in a large saucepan or Dutch oven over medium heat. Add the leeks and cook, stirring occasionally, until they begin to soften, 3 to 4 minutes. Add the tomatoes and cook, breaking them up with a spoon, for 5 minutes.
Add 6 cups water and bring to a boil. Stir in the sweet potatoes, kale, lentils, thyme, 1 ½ teaspoons salt, and ¼ teaspoon pepper. Simmer until the lentils are tender, 25 to 30 minutes.
Spoon into bowls and top with the Parmesan, if using.
Butter nut squash pizza
Ingredients
- 1 butternut squash (about 2 pounds), peeled
- 1 small yellow onion, sliced into 1/4-inch-thick rings
- 3 tablespoons olive oil
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon black pepper
- 1 1-pound package refrigerated pizza dough
- 1 tablespoon cornmeal
- 1 tablespoon fresh thyme leaves
- 1/2 cup fresh ricotta
- Directions
- Heat oven to 400° F.
- Cut the squash into 1/2-inch-thick slices, then cut each slice into 1-inch chunks. Place the squash and onion on a baking sheet. Drizzle with the oil, season with the salt and pepper, and toss. Roast until tender, about 20 minutes. Transfer to a plate.
- Increase oven temperature to 450° F. Roll the dough out 1/4 inch thick. Clean the baking sheet and sprinkle it with the cornmeal. Place the dough on top. Scatter the squash and onion mixture over the dough, sprinkle with the thyme, and add dollops of the ricotta. Bake until golden, about 25 minutes. Slice into wedges.
Kitchen Sink Quesadillas
DirectionsHeat oven to 400° F. In a medium bowl, combine the beans, corn, and salsa. Place 4 tortillas on a parchment- or foil-lined baking sheet.
Sprinkle the tortillas with half the cheese. Using a slotted spoon, top with the bean mixture. Sprinkle with the remaining cheese; top with the remaining tortillas.
Bake the quesadillas until the cheese has melted, 5 to 7 minutes. Transfer to a cutting board.
Meanwhile, in a large bowl, combine the onion, cilantro, salt, pepper, lime juice, and oil. Add the lettuce and toss.
Cut each quesadilla into 6 wedges. Serve with the salad.
Rigatoni with Sauteed with egg plant and Tomatoes
Ingredients
DirectionsCook the rigatoni according to the package directions. Drain.
Meanwhile, heat the oil in a large nonstick skillet over medium-high heat.
Add the eggplant, season with salt and pepper, and cook, stirring occasionally, until golden brown, about 8 minutes.
Add the garlic and tomatoes and cook, stirring occasionally, until the tomatoes begin to soften, 3 to 4 minutes.
Add the drained rigatoni and mint and toss. Divide among bowls and top with the ricotta salata or Parmesan.
Zucchini-Mushroom Pizza
Ingredients
Directions
Heat oven to 450° F. In a bowl, toss the zucchini with 2 tablespoons of the oil and set aside.
On a lightly floured surface, roll out the dough in the shape of a rectangle, to a thickness of ⅛ to ¼ inch. Transfer to a lightly greased baking sheet.
Top the dough with the zucchini, overlapping slightly and leaving a 1-inch border. Sprinkle with ¼ teaspoon salt.
Bake until the crust is a light golden brown, 20 to 25 minutes.
Meanwhile, heat the remaining oil in a skillet over medium heat. Add the mushrooms, onion, and ¼ teaspoon salt. Cook until lightly golden, 4 to 5 minutes.
Cut the pizza and serve topped with the mushroom-onion mixture and Parmesan.
Cuban Black beans and rice
Ingredients
DirectionsCook the rice according to the package directions.
Meanwhile, heat the oil in a saucepan over medium-high heat.
Add the onion, bell pepper, garlic, 1 teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until softened, 5 to 7 minutes.
Stir in the cumin and cook for 1 minute.
Add the beans, oregano, and 1 cup water. Simmer, covered, for 10 minutes.
Add the vinegar. Smash some of the beans with the back of a fork to thicken. Serve over the rice. Top with the radishes and cilantro.
Thai Spiced Tofu
Ingredients
Directions
Place the tofu between layers of paper towels and weigh them down with a heavy skillet to remove excess water. Set aside to drain for 10 minutes.
Combine the curry paste, sugar, and fish sauce; put half this sauce in a resealable plastic bag. Add the tofu, seal, and set aside for 15 minutes.
In a saucepan, combine the green beans, broth, oil, and the remaining curry. Simmer until the beans are tender, about 5 minutes. Cover to keep warm.
Lightly coat a nonstick skillet with vegetable cooking spray and place it over medium heat. When hot, add the tofu and cook until golden, about 4 minutes per side. Transfer to a dinner plate and cover. Serve with the green beans.
- 1 small onion, finely chopped
- 2 garlic cloves, finely chopped
- around 20 button mushrooms, roughly chopped
- 2 cups of sliced vegan burger, roughly chopped lengthways, fried or grilled and set aside
- freshly ground black pepper
- 1 cup vegan cream (I used soya, but feel free to choose another vegan alternative if you wish)
- 1 tsp coriander seeds (optional)
- 1 tsp ground mixed spice/all spice
- 1 dessert spoon ground dried vegetable stock
- fresh flat leaf parsley, chopped for garnishing
These are free recipes for your pleasure – all we ask in return is that you take a few moments to leave a constructive comment !
INGREDIENTS
METHOD
Fry your onion and garlic in a large saucepan for a couple of minutes, making sure nothing burns.
Next, add the mushrooms and allow them to sweat for 5 minutes or so with a lid on them, mixing every now and then. When they have yielded their supreme juices (hence the title of my creation), add the remaining ingredients, except for the sliced vegan burger pieces, the cream and the sherry. Now add the flour, and mix for a minute or so.
Lower your heat, and allow to cook for a further 10 minutes, then add the sherry, followed by the cream 5 minutes later, and the burger pieces. Allow to cook on a low heat for a further few minutes until it has nicely thickened – and Voila ! Enjoy !!
All recipes, content & design © Miriam Sorrell mouthwateringvegan.com 2010
INGREDIENTS
4 Tbsp (60 mL) olive oil, for frying
1 red medium sized onion, finely chopped
3 to 4 potatoes, peeled and cut
2 medium-sized carrots, cut
2-4 cloves garlic, chopped into slithers
2 tsp vegetable stock granules, or 1 vegetable stock cube dissolved in ¼ cup hot water
3 cups petit pois (baby peas) – the frozen type
salt to taste
3 Tbsp tomato paste
2 cups (500 mL) water
a pinch of mint
a pinch of paprika
METHOD
- First heat your oil in an oven-proof saucepan (I used my cast iron Le Creuset), and fry your onion for a minute or so. Then add the rest of the veggies, and lower the heat – stirring every minute or so.
- Now mix in the remaining ingredients, except for the water. Cover, and allow to cook for 5 minutes, stirring every minute or so.
- At this point, add half the water, lower the temperature, and allow to cook for 30 minutes.
- Add the remaining water, and place in a hot oven for an hour, or until the potatoes are totally soft.
- Serve and Enjoy !
All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010
Tofu pumpkin pie.
Ingredients
* 18 ounces lite extra-firm tofu
* 2 cups canned (or cooked) pumpkin
* 2/3 cup honey
* 1 teaspoon vanilla extract
* 1.5 teaspoons ground cinnamon
* 3/4 teaspoon ground ginger
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon ground cloves
* 1 9" reduced-fat prepared graham cracker crust
1) preheat oven to 350°
2) drain tofu. place in a food processor and process until smooth
3) add remaining ingredients. process until well-blended
4) pour into pie crust. bake for about an hour
5) remove from oven and chill until firm
Mushroom Pecan Burgers
Mushroom Pecan Burgers, Take II gluten-free option, oil-free option
1 tbsp olive oil (omit for oil-free version and use just 1 tsp water)
1 lb brown (cremini) mushrooms (ends of stems trimmed), chopped (cremini have more flavor than white button mushrooms, but white mushrooms can also be used)
Freshly ground black pepper
1 ¼ cups onion, diced
couple pinches sea salt
3 – 4 large cloves garlic, minced
1 tbsp balsamic vinegar
2 – 2 ½ tbsps tahini
1 tbsp light miso (ex: brown rice)
½ tsp ground sage
1 tsp dried oregano
1 1/2 tbsps balsamic vinegar
1 tbsp tamari
1 ¾ cups rolled oats (use certified gluten-free for that option)
1/2 cup fresh flat-leaf parsley leaves
1 tsp vegan worcestershire sauce (optional, omit for wheat-free/gluten-free version)
½ cup pecans, lightly toasted (see note)
In a large skillet (as large as you have) over high heat, combine the oil, mushrooms, and pepper. Cook, stirring occasionally, until the mushrooms have started to brown and shrink down (9 to 10 minutes). Push most of the mushrooms to the outer edges of the skillet (creating a well in the center), turn the heat down to medium or medium-low, and add the onion and salt. Cook for a couple of minutes, then add the garlic (adding the garlic later helps prevent it from burning). Stir the mushrooms into the onion mixture and cook for another 6 to 7 minutes, until the onion is softened and translucent. Add the 1 tablespoon of the balsamic vinegar to the pan, stir, and then remove from the heat. In a food processor, combine about three-quarters of the mushroom mixture with the tahini, miso, sage, oregano, the remaining 11⁄2 tablespoons of balsamic vinegar, and the tamari, oats, fresh parsley, and Worcestershire sauce (if using). Process until it just comes together. Add the pecans, pulse once or twice (to break up but not fully process), and then add the remaining mushroom mixture, pulsing once or twice just to incorporate. Remove the blade, and shape mounds of the mixture into patties with your hands (yielding six, or five larger patties). The patties can be refrigerated or cooked immediately. To cook, place on a nonstick skillet over medium or medium-high heat and cook the patties for 6 to 8 minutes, then flip and cook for another 4 to 5 minutes until a golden sear has formed on each side, working in batches, if necessary. (To oven-bake, place patties on baking sheet lined with parchment paper. Bake at 400 degrees, for roughly 10 minutes on one side, then flipping and baking another 10 minutes.) Serve up! Makes 5 to 6 patties.
