No Spam Zone:
A Fair and Balanced Look at Vegan Cooking & Recipes

Preface to "Recipes"

I like to cook, but I generally don’t use recipes. I also don’t have a lot of time for cooking, so I do whatever is quick and use what at hand. Often, people ask how I made something, and I can’t really answer.

Types of Tofu

There are two main types of tofu – regular (such as White Wave), and silken (such as Mori-Nu). Regular generally comes water-packed, but lately, some silken has also come in a water tub, and regular has come vacuum-packed. If it doesn’t say “silken,” it is almost certainly regular. Within these two main types, you will find a range from soft to extra firm, as well as “lite” versions. See also our brilliant Vegan Food Guide and links therein.

Freezing Tofu

When I’m using tofu as “meat” (as opposed to in sauces or dips) I prefer to use extra-firm regular tofu that has been frozen and thawed. This gives it a “chewier” texture, and, when squeezed thoroughly, it tends to absorb flavors better. Tofu also lasts longer when frozen.

When I want to prepare a frozen tofu dish, I pull the package from the freezer in the morning and place it in a bowl of warm water to thaw. Later, I change the water if the tofu hasn’t thawed completely. You can also take the tofu out of the freezer the night before and put it in the fridge. If the tofu isn’t completely thawed when you want to use it, you can put it in the microwave.

After thawing, I cut the brick of tofu length-wise, and squeeze it between my two hands. Often, people recommend that you press the tofu (just as some say you have to take the tofu out of the package), but this takes up too much time for me.

Most people cut the tofu with a serrated blade. Personally, I tend to tear the squeezed tofu along its natural “fault lines,” dropping the pieces into the frying pan.

General Tso’s Tofu

What I have along with the tofu depends on what Anne and/or I are in the mood for, as well as whatever we have on hand. Things we’ve had in the stir-fry include onions, chopped garlic, carrots, peas (dumped right in still frozen), chopped cabbage, and broccoli. Cut up whatever you want beforehand.

In a non-stick frying pan (I don’t own a wok), I heat a mix of 2 tablespoons sesame oil and 2 tablespoons canola oil. I use sesame oil for the taste, and canola oil because it is less expensive (and has a good fatty-acid profile). You can use either one or the other, or a different oil.

Once the oil is hot (medium-high), I drop in bite-sized torn pieces from a 16 or 14 oz block of tofu (frozen, thawed, and squeezed; see above). If we are in a mood for extra salty fare, I drizzle a little soy sauce onto the tofu as it fries.

After a few minutes, I start to add other ingredients, generally in the order of those that need to cook the most (carrots), or will impart flavor to the tofu (garlic and/or onions). Once the tofu has browned enough (sometimes, more oil must be added, depending on how many other ingredients are added), I pour a bottle of Iron Chef’s General Tso’s sauce, which is now being carried in our local Giant Eagle grocery store. I generally add a bit of water to the empty bottle, shake, and add to the pan. I then stir thoroughly, cover, and simmer for 10-20 minutes.

Serve over rice or pasta, or however you want.
-September 25, 2003

Red and Green Potato Salad

-sent by Kathryn B

Choose quantity of potatoes (based on amount of salad wanted, or on how much of any ingredient you have)

Scrub red potatoes and cube. Boil until soft (but not mushy).

Drain potatoes, and while they are still warm, add a dressing made of vegan mayo (I prefer Vegannaise), Zesty italian dressing, and mustard, in that order of quantity, to taste.

Add diced red onion, red pepper (or jarred diced pimentos, drained), peas (thaw/cook frozen peas by running hot water over them in a strainer), and chopped raw spinach or other green. Stir to blend.

Add salt and pepper to taste.

The finished salad is best when there are about equal amounts of potatoes and non-potato veggies
-July 15, 2007

Macaroni and Not Cheese II

-sent by CA Vegan

3 1/2 cups macaroni
1/2 cup margarine (I used Earth Balance)
1/2 cup flour
3 1/2 cups boiling water
1 1/2 tsp salt
2 tbsp soy sauce (I used Braggs)
1 clove garlic, crushed (I'm a garlic addict, I used 3)
pinch turmeric
1/4 cup oil (I used vegetable oil)
1 cup nutritional yeast flakes (yes, 1 full cup)

Cook macaroni per packet instructions.

In saucepan, melt margarine over low heat. Beat in flour with a wire whisk and continue to beat over medium heat until mixture is smooth and bubbly.

Whip in boiling water, salt, soy sauce, garlic and turmeric, beating well to dissolve the mixture. The sauce should cook until it thickens and bubbles.

Whip in oil and nutritional yeast flakes.

Mix part of the sauce with the noodles and put in a casserole dish. Pour the rest of the sauce on top. Bake at 350 degrees F for 15 minutes then broil for a few minutes.

Sure, it's not exactly low fat, but it's SO GOOD. I ate two bowls. Add mustard or salsa for more flavor.

Best Brownies

-sent by AV
2 cups flour
1 cup water
1 cup brown sugar
1 cup white sugar
1 teaspoon salt
1 teaspoon vanilla
3/4 cup cocoa powder
1/2 cup vegetable oil
1/2 teaspoon baking powder
1/2 cup nuts (optional)
1/2 cup chocolate chips (optional)

1. Cook water and 1/2 cup of the flour over low heat, stirring constantly, until it reaches the consistancy of a gluey paste (yum).
2. Remove from heat and let cool completely.
3. Mix sugar, salt, vanilla, cocoa powder and vegetable oil, and then add the flour-water mixture.
4. Mix well.
5. Add the remaining 1 1/2 cups of flour, plus the baking powder and nuts/chocolate chips.
6. Spread mixture into a greased 11x7" pan.
7. Bake at 350º for 25 minutes, or until knife inserted into center of pan comes out clean.

20 minutes to prepare, 25-30 to cook (actually this really depends on the oven).

"Tofu Eggless Salad"

by "Soul Catcher"

Ingredients:

1 lb. firm or extra firm regular tofu, drained and mashed
Veganaise (vegan mayonnaise)
2 tbsp. relish (or mroe to taste)
1 stalk celery, minced
2 Tbsp. mined onion
2 tsp. dijon mustard
salt and pepper to taste
whole grain pita or toasted bread

Directions:

Mix and mash all ingredients together in a bowl (except for the bread). I usually use about cup of Veganaise, but add more to your liking, add a 1/2 cup at a time until desired consistency. Once everything is well blended, heap it onto the toasted bread or into a pita. Add lettuce, tomato, or a vegan cheese substitute as toppigns, to your liking.
The salad tastes even better the next day, after it has marinated!

Serves: 3-4

Preparation time: 10 minutes

Peanut "Better" Bars

-B.A.D.

1 cup light corn syrup
1 cup sugar
1 1/2 cups peanut butter
6 cups corn flakes
1 8-oz. bag dark chocolate chips
(2 bags if you are a chocolate lover)

Lightly oil an 8 x 10-inch cake pan. Place the corn flakes in the pan.

Mix the corn syrup and sugar in a saucepan, and bring to a light boil. Remove from the heat, add the peanut butter, and mix until smooth. Pour the mixture over the cornflakes, and combine.

In a double boiler or saucepan, melt the chocolate chips and pour over the top of the cereal mixture. Place in the refrigerator overnight and let harden. The next day, cut and serve.

Soul Cookin' @ Peta

Four Bean Salad

Kathryn Bulver

4 bean salad (works great for picnics--I got a lot of compliments on it from my decidedly non-vegan colleages as well as some students at our departmental fall picnic. It's fast and easy---good for days when you're feeling a bit too lazy to cook!).

Rinse, drain and combine:
1 can kidney beans
1 can garbanzo beans
1 can green beans
1 can black beans (or black soy)
1 small can sliced black olives
1 small jar pimentos

On top of this, pour about 3-4 Tbsp Italian dressing (I like Zesty Italian) and let it make its way through the pile of beans (fancy recipe directions, huh?). Serve on a bed of torn romaine or leaf lettuce.

Makes 6-8 servings, depending on your appetite and on whether you use it as a main dish or side dish.

Mac and Cheese I

Scott Frizlen

Have ready
4 1/2 cups cooked macaroni (start with 1/2 lb. dry)
1 large onion, finely chopped and sautéed until soft (about 1 cup)
1 clove garlic, minced and sautéed (or 1Ž2 teaspoon jarred minced garlic, sautéed)

Sauce
1 cup water
3/4 cup raw cashews, in pieces or whole
1 4-oz. jar pimientos, drained
3 tablespoons nutritional yeast flakes
2 tablespoons lemon juice
1 tablespoon tahini
2 teaspoons onion powder
1 1/4 teaspoon salt
1/4 teaspoon garlic powder

Process the sauce ingredients in a blender or a food processor fitted with a metal blade.

Pour the macaroni into a glass baking dish. Add onions, garlic, and sauce and mix evenly. Cover and bake at 350° F for 45 to 60 minutes.

Variation: You can also use this sauce with sliced potatoes and onions. In an oiled baking dish, alternate layers of sauce, potatoes, and onions, starting and ending with sauce. Bake at 400° F for 11/2 hours.

More on Desserts

You might notice a theme in our desserts -- chocolate chip cookies, chocolate pudding, chocolate pie, chocolate cake.

But what we eat most here is Soy Delicious, by Turtle Mountain. My favorite is Chunky Mint Maddness, although Peanut Butter ZigZag is right up there. Anne and Ellen prefer Praline Pecan, but I'll bet that they would also like Butter Pecan. Our local grocery store carries a nice selection (but not Butter Pecan), so we don't have to drive all the way into town. You can check out other flavors here, and even request coupons!

Goddess Miranda Robbins' World-Famous Cookie Pie!

2 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking soda

1 cup firmly packed brown sugar
1/2 cup walnut oil (can use canola)
1/4 cup maple syrup (Grade A)
1 tsp vanilla extract
egg replacer equal to 2 eggs

1 bag of vegan chocolate chips

1. Preheat oven to 350 degrees. Grease a 9 inch cake pan.
2. In medium-sized bowl, combine flour, salt, and baking soda. Set aside.
3. In large bowl, mix together brown sugar, oil, maple syrup, and vanilla.

4. Mix egg replacer with hot water in a separate bowl, then mix into wet mixture.
5. Slowly stir flour mixture into wet mixture until batter is smooth and consistent.
6. Fold in chocolate chips.
7. Pour batter into pan and bake for 20-25 minutes (oven temps vary). Remove when top is golden.
8. Allow to cool completely before serving. Enjoy!

Variations:
~Add 1 cup of peanut butter for a peanut buttery chocolate treat!
~Add oats to batter instead of chocolate chips. Roll batter into 1 1/2" diameter balls and placed on well-oiled baking sheet about 1" apart. Press with thumb in center of each ball and fill with a spoonful of your favourite jam. Bake for approximately 15 minutes in 350 degree oven, removing when golden. Enjoy!

Note: The cookie pie recipe is a modified cookie recipe from Robin Robertson's Vegan Planet. The cookie pie is worlds better than her cookies, I must humbly admit.

Chocolate Chip Oatmeal Cookies

We generally double or triple this recipe, because everyone in the neighborhood loves them.

Wet Ingredients

• 3/4 Cup brown sugar
• 3/4 C sugar
  (or, just use the 1 1/2 C of a single kind of sugar)
• 3/4 C oil (we use canola)
• 1/2 C water

1 teaspoon vanilla

Dry Ingredients

• 2 C flour
• 3 1/2 C oats (we use regular oats, but quick oats work, too)
• 1/2 t baking soda
• 1 12 ounce bag of vegan semisweet chocolate chips (note, below)

Preheat oven to 350°.

In separate mixing bowls, combine the wet ingredients and the first three dry ingredients*. Use the larger bowl for the dry ingredients.

After mixing each, pour the wet ingredients into the dry. The sugar won't have dissolved completely, so use a scraper to get all the rest. Thoroughly mix all ingredients.

* Ellen tends to decorate the tops of formed cookies with chocolate chips, in whatever design and density she likes. Instead, you can add chocolate chips to the dry ingredients. An entire bag can give very very chocolaty cookies that don't necessarily hold together very well. So use your judgment for the amount.

Some store brands, and one version of Ghirardelli, are vegan. Health & natural food stores / co-ops often carry vegan chocolate chips, such as Tropical Source. You can also order from stores like Pangea.

Form cookies on ungreased cookie sheet. Bake 8-12 minutes, testing after 8.

We have found that ovens tend to vary a lot, as does the baking time for top or bottom rack. So be careful, please. Longer baking time leads to crunchier cookies, but a greater risk of burning!

Variation: Add 1/2 teaspoon ground cinnamon to dry ingredients, and use raisins instead of chocolate chips.

Dips

Although you can use any variety of beans as the basis for dips (such as hummus), most of the dips we make use Mori-Nu silken tofu (generally extra firm, lite).

Starting with two 12 oz. packages in a food processor, I add 1/2 cup of rice milk and 1/4 cup of canola oil. Of course, you can use soy milk, a different oil, soy sauce (to taste), water, or whatever. If you use "soft" instead of "extra firm" silken tofu, you won't need as much liquid, if any.

Then, I add two seasoning packages, depending on what we're in the mood for. For example, a package of Hidden Valley Fat-Free Ranch Dip, combined with a Lipton Onion Dip mix is an interesting combination, although using two of just one kind gives a "purer" dip. For a smaller batch, use just one package of tofu with one package of seasoning. Blend in food processor for 3-5 minutes (on high), stopping occasionally to scrape down the sides.

A dip / topping like this works great with:

Taco / Chili

A large number of our meals at chateau Vegan Outreach are based on GimmeLean. (My very non-vegetarian Dad loves the sausage style, and will eat that instead of pigs any day.) We buy two cases of each (beef and sausage style) from the local co-op, and freeze them.

For "taco meat," we fry up one tube of GimmeLean in canola oil (beef style, assuming we have it), and then add a package of Ortega taco seasoning and V8 (Spicy if we have it on hand). Voila!

Of course, there are many alternatives to this. You can use any "fake meat," or even crumbled tofu (see below). You can skip the V8 and just use water. You can use any brand of seasoning package, or skip that altogether, using salsa or a combination of other spices (cumin, chili, garlic, etc.).

From a base of fried GimmeLean, you can do anything. Add a can of drained black beans, or chickpeas. Add a can of diced tomatoes, including those "with spicy jalapeno."

If I'm going all out, or want to cook during one day and not have to cook again for days, I get two skillets going (actually, one skillet and one non-stick dutch oven). I fry up a tube of beef style with chopped onions, and a tube of sausage style with chopped garlic (we buy big jars of chopped garlic, to save time). After both are browned, I add a can of diced tomatoes to each ("with spicy green chilies"), a can of chili beans to both (undrained; use a combination of spicy / mild to taste), and a can of drained black beans to the beef, and a can of drained chickpeas to the sausage.

After cooking thoroughly, I combine both into the larger container, and add chili powder, cumin, and / or taco seasoning to taste. If cooking for a variety of people, it is best to leave it mild, and provide hot pepper flakes and/or hot sauce (having tried dozens, I prefer Melinda's, as it isn't just hot for hot's sake). Of course, you can add fewer / different / more beans, etc.

Taco meat / chili can be served in just about any fashion: flour or corn tortillas, taco shells, chips, baked potatoes, rice, hot bread, etc. Shredded vegan cheese and/or tofu-based sour cream are good compliments, as is an ice-cold lager. Jack Norris prefers his chili Cincinnati style, over spaghetti and with chopped raw onions.

Chili seems to be a significant staple for many vegetarians. Just about every veg-related site has a recipe for it, and there is an entire cookbook about it! It is a good means of experimenting (TVP, tempeh, new beans), 'cause you can just keep adding chili powder to cover up any mistakes!

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