Vegan Recipes?

Cafe Society
21

Stop. Stop what you’re doing. And make these brownies.

Brownie:
1 1/2 cups unbleached flour
1/2 cup cocoa
1 1/2 cups dry sweetener
1 1/2 tsp baking soda
3/4 tsp baking powder
1 tsp salt
3/4 cup coffee
3/4 cup soy milk
1/3 cup vegetable oil
1 cup chocolate/carob chips (I use a delicious bar of my favourite: organic brazillian hazelnut dark chocolate, cut up into little bits, instead of chocolate chips. But a company called “Tropical Source” makes yummy dairy-free chips in several baking-friendly flavours, if you’re interested)

Glaze:
7 oz good quality dark chocolate
5 oz vegan margarine (I use one called Fleischman’s, no whey powder)

Okay, so you preheat your oven to 325 degrees F. Take your 9 X 9 pan and grease and flour it. Good. Sift together your cocoa, flour, baking soda, baking powder, sugar/sweetener, and salt. In a different bowl: mix your coffee, soy milk, and veggie oil. Now, mix those two, um, mixes together. Stir in your chocolate chips/chocolate bar bits/whatever. Pour and scoop the batter into your pan, and bake it for 25 mins. Or so. Y’know, til the toothpick comes out clean.

Let the scrumdiddlyumptious brownie cool for awhile. When it’s getting close to cool, make your glaze. Do the double boiler/bain-marie thingy - a bowl resting over a pot of simmering water. This way your chocolate won’t get too hot. Picture here if you’re new to this. Anyway, so place the chocolate and margarine in the pot. The water in the bottom pot should be at medium-low heat. Whish together the chocolate and marg, til it’s nice and smooth. Pour the yummy, chocolatey glaze over the brownie, and let it set in your fridge.

Okay, the thing is, you can have one medium-size brownie. But anymore than that, and all of a sudden, you look across the table at your friend, and somehow the two of you must have fallen asleep when someone came in and at your whole pan of brownies. Such a shame, really.

This is the recipe I make for non-vegans who think all vegans eat nothing but brown rice and broccoli. Now, mind you, I could really care less what people think about veganism - I tend to keep my opinion of meat eaters to myself, and hope that the omnivores will respect that by not calling me a eating disordered nutbar, or somesuch thing. Y’know.

Enjoy the brownies!

22

Vegans who cook?

I thought they were into raw foods?

23

Huh? Some are; I had a guy in a college class who made hummus from raw soaked garbanzo beans, and would eat oatmeal that had soaked in water overnight. He was…unusual. But vegans aren’t defined by a raw foods schtick, and he’s the only one I’ve ever met who adhered to one.

Daniel

24

Okay, well, there could be a whoosh-in-progress here, but here we go. There’s a small movement of people who believe that eating only raw or mostly uncooked foods is the best thing you can do. I dunno, I think that whole “fire” thing’s pretty cool, and don’t mind using it in its various incarnations. But anyway, if you’re going to eat raw food, it pretty much has to be vegan - I mean, it wouldn’t suprise me if there was a group who only ate raw meat or something, since people can be pretty out there, but I’m sure they’d be rare in an already small group.

So, raw foodists = vegan, because they kinda have to.
Vegan =/= raw foodist, because bread, brown rice, and vegan brownies all rock my socks, and I ain’t giving those up for anything.

25

Wow, these recipes look good.

Definitely going to try some of these.

26

This is SO my favorite thread, ever. I can’t wait to try these recipes!

Here is the much anticipated vegan brownie recipe!

1 1/3 cups flour
1/2 tsp baking soda
1/2 cup soft margarine (nucoa brand is vegan, available in any grocery store)
1 cup sugar
3 tbls oil
1 12.3 oz package firm silken tofu
1/3 cup unsweetened cocoa powder
1 tsp vanilla extract
2 cups semi-sweet chocolate chips (ghiradelli (sp?) semi sweet don’t have any dairy)

Preheat oven to 350

Combine flour and baking soda and set aside

Combine margarine, sugar and oil in a food processor and process 2 minutes or until light and fluffy. Add tofu and process for 2 minutes longer. Add cocoa powder and vanilla nad process for a short time. Slowly add the dry mixture, processing periodically. Pour into a bowl and add chocolate chips.

Pour batter into a lightly oiled 9 x 12 inch baking pan. Bake for 25 minutes; check at 20 minutes.

These things are so freaking good it’ll blow your mind. Mr. Lezlers likes them with icing on top, but it’s too much for me that way. Waaay too rich. I’ll usually ice half the batch. I think I’ll make some tonight!

Whee!

27

Blended silken tofu. Acts as a binder and has no flavor. You can use it in anything.

28

Here are some “cheesy” recipes. If you’re not vegan, it won’t fool you, but it hits the spot when you want something “cheesy” but can’t do cheese.

Tias Mac n’ Cheese

1/4 cup flour
1/2 cup nutritional yeast
1/3 cup soy margarine
1 1/2 c water
1-2 sloshes soy sauce
2 tsp mustard
pepper to taste

Toast flour and yeast in pan until it smells nutty. Add margarine until bubbly. Add water and cook until it thickens, stirring constantly. When thick, stir in remaining incredients. Pour over cooked macaroni.

Broccoli and Rice Casserole

1 bunch of brocolli, cut into florets (or use frozen, doesn’t make a difference)
2 cups white rice (you can also use brown, for a more wholesome taste)
1 stick vegan margarine (I said it was vegan, not healthy!)
1/2 cup all-purpose flour
3 1/2 cups boiling water
2 tsp salt
1 tbsp soy sauce or tamari
1 1/2 tsp garlic powder
1 tsp onion powder
pinch of tumeric
1 cup nutritional yeast flakes
salt and pepper to taste
pinch of paprika

Steam the brocolli, about 6 minutes. Prepare the rice according to package directions.

Spread the cooked rice evenly over the bottom of a 9 x 13 baking dish. Springle the broccoli over the rice and set aside.

Preheat oven to 350 degrees.

Melt the margarine in a medium frying pan over low heat. Beat in the flour with a whisk over medium heat until the mixture is smooth and bubbly, then wisk in the boiling water, salt, soy sauce, garlic and onion powders, and tumeric. Cook the sauce until it theickens and bubbles, then whip in the yeast. Add the salt and pepper to taste.

Pour the sauce over the brocoli and rice, sprinkle the top with paprika, and bake for 15 minutes.

I would cook these when I was living by myself and vaccuum seal and freeze a large portion (in individual sized portions), since they tend to serve at least 6. That way, whenever I was hungry and wanted something yummy, I could just pop one of the frozen portions in the microwave. Yummy!

29

Thank you, lezlers and amaranta. I’m excited to have a couple of vegan brownie choices now.

30

I know I’ve posted this recipe a couple of times before, but you never know who might see this post but didn’t see the others, so I hope you’ll forgive the repetition. I also slightly modified it to make it vegan, as opposed to vegetarian, by omitting the dollop of yogurt I serve it with. I didn’t provide a substitute because I have no idea if such a thing exists since I’m not vegan myself, and even if there isn’t, I’m sure it’s perfectly yummy without it. Anyway, without further ado…

Butternut Squash Soup

Ingredients

32 oz butternut squash (peeled and cubed)
3 cups vegetable broth
2 cups water
1 stick cinnamon
1 tsp salt
1/16 – 1/8 tsp nutmeg to taste
2 tbsp vegan margarine or extra virgin olive oil
1 large red onion
4 anjou or bartlett pears (or a combination of both)
2/3 cups dry white wine
pepper to taste
crumbled, toasted walnuts

Preparation

Peel, seed and cube the squash (or buy pre-cut if your grocery store carries it that way)
Peel and slice the onion
Peel, core and thinly slice the pears
Crumble walnuts, if whole

Instructions
[ul]
[li]In a large pot, combine the squash, vegetable broth, water, cinnamon stick, salt and nutmeg. Bring to a slow boil, reduce heat, cover and simmer until tender (about 40 minutes).[/li][li]Place crumbled walnuts in an even layer on a cookie sheet. Bake at 400 for about 5 minutes (until lightly browned). Set aside.[/li][li]Melt the margarine or heat the oil in a large pan. Add onions and gently cook, stirring occasionally, until they soften and begin to caramelize.[/li][li]Add the pears to the onions and cook for about 5 minutes, stirring often.[/li][li]Add the wine to the pears and onions, cover and simmer for about 10 minutes.[/li][li]Remove the cinnamon stick from the squash and discard.[/li][li]Add the pear and onion mixture (including all the liquid) to the squash. [/li][li]Puree everything in a blender in batches, or use an immersion blender directly in the pot until smooth.[/li][li]Reheat slightly before serving, if necessary. Add pepper to taste.[/li]Serve garnished with crumbled toasted walnuts.[/ul]

31

Shayna, I think I made your soup recipe about a year ago, it looks like the one I made.

It was really good. Thanks for posting it.