Recipes
 
 
 

January 20, 2001

Greetings friends,

As a chef, I am often asked who has influenced me the most in my life and career. I, like most chefs, was first introduced to the wonderful world of cooking by a family member. In my case, it was my great-grandmother that first awakened the love that I have for cooking and enjoying good food, and ultimately inspiring me to become a professional chef. We had a very special relationship, one that I will treasure always, in fact she was the first person that I ever asked for a recipe. She gladly wrote it out on a recipe card and even gave me a pack of recipe cards of my very own. I still have those cards and they were just the beginning of my vast recipe card collection.

She was a wonderful cook, and her delicious dishes were always the-hit-of-the-party, thus making her quite popular at the many potlucks that she attended. It gave her great pleasure to share wonderful food with others, I guess that's where I get it from. She also loved collecting recipes from cookbooks, friends, magazines and newspapers, which she then pasted into a scrapbook, and when she died I was fortunate enough to receive her scrapbook. I really treasure it. My great-grandmother's birthday fell during this week, and I wanted to pay tribute to the woman who really helped to mold me into the person that I am. So, this installment of recipes are my vegan variations of some of her favorite recipes from her scrapbook. I hope that you will enjoy them and share them with those near and dear to you. As always, be good to one another, and remember... eat your veggies! :-)

 
 

Pepper Divider

 

Sauerkraut, Mushroom, and Barley Soup

2 Quarts water
12 oz. mushrooms, washed well, stems trimmed, and thinly sliced
1 - 14 oz. can sauerkraut
2 - 8 oz. cans sauerkraut juice
1/3 cup barley
1/2 cup onion, finely minced
2 T. safflower oil
2 T. unbleached flour
1 1/2 cups Vegan Dumplings, precooked (see recipe below)
salt and freshly ground pepper, to taste
unbleached cane sugar, to taste

In a large pot, combine the water, mushrooms, sauerkraut, sauerkraut juice, and barley, and bring to a boil. Reduce heat to low and simmer for 20 minutes. Meanwhile, in a small non-stick skillet, saute the onion in the safflower oil for 2-3 minutes or until softened. Add the flour and stir well to combine. Cook the onion-flour mixture an additional 2-3 minutes, while stirring constantly, until the color of the mixture darkens a bit. Add a little of the simmering soup to the skillet, stir well to incorporate it with the onion-flour mixture, and then stir the entire contents of the skillet into the simmering soup. Cook the soup an additional 30 minutes or until the barley is tender. Add the Vegan Dumplings and season to taste with a little salt, pepper, and sugar. Simmer the soup an additional 5 minutes to allow the flavors to blend. Taste and adjust seasonings, if needed. Garnish individual servings with a sprinkle of nutritional yeast flakes, if desired.

*The flavor of this soup is almost better the next day.

Serves 6-8

 

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Vegan Dumplings

1 Quart vegetable stock or water
2 cups unbleached flour
2 t. baking powder
1 t. salt
3 T. Spectrum Spread non-hydrogenated margarine
1/4 cup soy milk, rice milk, or other non-dairy milk of choice
Garnishes: freshly chopped parsley and Spectrum Spread non-hydrogenated margarine

In a large pot, place the vegetable stock, and bring to a boil. Meanwhile, in a small bowl, place the flour, baking powder, and salt, and stir well to combine. Using a pastry blender or a fork, cut in the Spectrum Spread until mixture resembles a coarse meal. Stir in the soy milk, mixing to form a manageable dough. Transfer the dough to a floured work surface and roll out to 1/8-inch thickness. Cut the dough into 1 x 1-inch strips and toss the strips with a little additional flour to prevent them from sticking together.

Carefully drop the cut dumplings in the boiling stock, cover, and cook for 10 minutes without lifting the lid. Remove the dumplings from the vegetable stock with a slotted spoon and transfer them to a large bowl. Save the vegetable stock for making soups. Sprinkle the dumplings with a little chopped parsley and Spectrum Spread (1-2 T. or to taste), and toss gently. Serve as a side dish, or as an accompaniment to soups and stews, or they can also be cooked directly in a simmering soup or stew for added flavor.

Serves 6-8

 

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European Chef's Salad

5 cups spinach, triple washed, patted dry, destemmed, and torn into bite-size pieces
3 cups red-tipped loose-leaf lettuce, washed, patted dry, and torn into bite-size pieces
2 cups Boston lettuce, washed, patted dry, and torn into bite-size pieces
1 1/2 cups red cabbage, shredded
2 cups mung bean sprouts, rinsed
1 - 15 oz. can kidney beans, rinsed, and drained
1 cup canned beets, rinsed, drained, and cut into a small dice
1 cup carrot, shredded
1 cup cucumber, peeled, deseeded, cut into quarters lengthwise, and sliced
1/2 cup radish, cut in half, and thinly sliced
1 cup soy cheddar cheese, shredded
1/3 cup sunflower seeds

In a large bowl, toss together the spinach, loose leaf lettuce, Boston lettuce, and red cabbage. Scatter the remaining ingredients, in order, over the top of the mixed greens. Top individual servings with Sweet and Sour Dressing or other salad dressing of choice.

Serves 6-8

 

Pepper Divider

 

Low-Fat Sweet and Sour Dressing

1 cup water or vegetable stock
2 t. cornstarch
1 /2 cups unbleached cane sugar
1/3 cup onion, diced
1 t. dry mustard
1 t. salt
1/4 cup white vinegar
2 T. lemon juice
2 t. celery seed

In a small saucepan, whisk together the water and cornstarch, and cook over low heat until thickened and clear. Remove from the heat and set aside to cool slightly. In a blender or food processor, place the sugar, onion, dry mustard, and salt, and process for 10 seconds. Add the vinegar and lemon juice, and process for 1 minute or until smooth. Add the water-cornstarch mixture and celery seed, and process for a few seconds to incorporate. Transfer to an airtight container and store in the refrigerator for up to two week. If the dressing separates, stir well before serving.

Yield: 2 Cups

 

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Dilly Beer Bread

3 cups unbleached flour
2 T. unbleached cane sugar
4 t. baking powder
1/2 t. salt
1 -12 oz. bottle warm beer of choice
2 T. freshly chopped dill

Lightly oil (or spray with a light mist of oil) a 9-inch pie pan and set aside. In a bowl, stir together the flour, sugar, baking powder, and salt. Add the beer and dill, and stir well to combine. Pour the batter into the prepared pan. Bake at 400 degrees for 35-40 minutes, or until an inserted toothpick comes out clean, and the loaf is golden brown on top. Remove the loaf from the pan and allow to cool on a rack for 5 minutes. Cut into 8 pieces and serve warm or at room temperature.

Yield: One 9-inch loaf or 8 pieces

 

Pepper Divider

 

Barbecued Sauerkraut

1 cup water
2 T. tamari
1 cup TVP
1 1/2 cups onion, diced
1 T. olive oil
1 - 16 oz. can sauerkraut
2 cups tomato juice
1/2 cup Sucanat
1/4 t. freshly ground black pepper

In a small saucepan, place the water and tamari, and bring to a boil. In a small bowl, place the TVP, pour the boiling water mixture over the TVP, and set aside for 10 minutes to rehydrate. Meanwhile, in a non-stick skillet, saute the onion in the olive oil for 5-7 minutes, or until soft and lightly browned. Add the rehydrated TVP to the pan and saute an additional 2 minutes. Lightly oil (or spray with a light mist of oil) a casserole dish. Place the remaining ingredients in the prepared casserole dish, along with the sauteed onion mixture, and stir well to combine. Bake at 350 degrees for 45 minutes. Serves as a side dish, or on pasta or grains, and is excellent with rye or pumpernickel bread as an accompaniment.

Serves 4-6

 

Pepper Divider

 

Hungarian Cauliflower Bake

8 cups cauliflower, cut into florets
3 T. safflower oil
3 T. unbleached flour
1 cup soy milk, rice milk, or other non-dairy milk of choice
1 cup tofu sour cream
2 T. freshly chopped parsley
2 T. freshly chopped dill
1 T. nutritional yeast flakes
1/4 t. salt
1/8 t. freshly ground black pepper
1/8 t. ground nutmeg
1/3 cup breadcrumbs
Hungarian paprika, for garnishing

Lightly oil (or spray with a light mist of oil) a large casserole dish and set aside. Place the cauliflower florets in a steamer basket and steam for 5-6 minutes or until crisp tender. Transfer the cauliflower florets to the prepared pan and set aside. In a saucepan, whisk together the oil and flour until it forms a smooth paste. Whisk in the soy milk and cook the mixture over low heat, while whisking constantly until thickened, about 2-3 minutes. Remove the saucepan from the heat. Whisk in the tofu sour cream, parsley, dill, nutritional yeast flakes, salt, pepper, and nutmeg. Pour the mixture over the cauliflower, then sprinkle the breadcrumbs over the sauce, and generously sprinkle the Hungarian paprika over the top of the breadcrumbs. Bake at 375 degrees for 20-25 minutes or until the sauce is bubbly and the top of the casserole is golden brown.

Serves 6-8

 

Pepper Divider

 

Root Vegetable and Potato Pancakes

1 lb. red skin potatoes, peeled, and shredded
1 1/2 cups parsnip, peeled, and shredded
1 1/2 cups carrot, peeled, and shredded
1 cup beets, peeled, and shredded
3/4 cup green onion, thinly sliced
1/4 cup freshly chopped parsley
2 T. water
2 T. Ener-G Egg Replacer
1/2 cup unbleached flour
1 t. salt
1/4 t. freshly ground black pepper
safflower oil, for frying

In a large bowl, place all of the shredded vegetables, green onion, and parsley, and toss well to combine. In a small bowl, place the water and egg replacer, and whisk vigorously together for 1-2 minutes or until very frothy. Add the egg replacer mixture, along with the remaining ingredients, and toss well to combine.

In a non-stick skillet, place 1 T. safflower oil, and place the skillet over medium heat. Using a 1/4 cups measuring cup, carefully place portions of the vegetable mixture into the hot oil. Using a spatula, gently flatten them into thin patties. Cook the patties over medium heat for 3-4 minutes or until golden brown and crispy around the edges. Carefully flip over the patties and cook an additional 3-4 minutes or until golden brown and crispy around the edges. Drain the vegetable pancakes on a clean, lint-free towel, or natural unbleached paper towels.

Cook the remaining vegetable mixture, in batches, following the same cooking procedure, and adding additional safflower oil, as needed, to prevent sticking. Transfer the finished root vegetable and potato pancakes to a non-stick cookie sheet, and place them in a 250 degree oven to keep warm while cooking the remaining pancakes. Serve them plain, or with your choice of tofu sour cream, Lemon-Dill Tofu Cream, or Sauteed Maple Apples (see recipes below).

Yield: 20-24 pancakes

 

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Lemon-Dill Tofu Cream

1 - 12.3 oz. pkg. Mori-Nu silken style tofu, firm
1/3 cup soy milk
3 T. lemon juice
2 T. freshly chopped dill
1 T. nutritional yeast
1/2 t. salt

In a food processor or blender, combine all of the ingredients and puree until smooth. Transfer mixture to a glass bowl. Cover and chill for 1 hour to allow the flavors to blend. Serve as a topping for soups, salads, and other dishes just as you would use sour cream.

Yield: 2 1/2 cups

 

Pepper Divider

 

Sauteed Maple Apples

2 T. safflower oil
6 apples, peeled, cored, and sliced
1/4 cup Sucanat
1/4 cup maple syrup
1/2 t. cinnamon
1/4 t. ground nutmeg

In a non-stick skillet, place the safflower oil, and put the skillet over medium heat. Add the apples and saute them for 5 minutes. Add the remaining ingredients, reduce the heat to low, and simmer for an additional 5-7 minutes or until tender. Serve warm or cold as an accompaniment, side dish, or dessert topping or filling.

Serves 4-6

 

Pepper Divider

 

Garden Patch Goulash

2 cups onion, diced
2 cups carrot, diced
2 cups zucchini, diced
2 T. olive oil
2 T. tomato paste
2 T. Hungarian paprika
2 T. freshly chopped parsley
1/4 t. ground nutmeg
2 cups Roma tomatoes, deseeded, and diced
1 - 15 oz. can kidney beans, rinsed, and drained
1 - 15 oz. can cannellini beans (or other white bean), rinsed, and drained
1 cup tomato juice
1 t. salt
1/4 t. freshly ground black pepper
tofu sour cream, for garnish

In a large pot, saute the onion, carrot, and zucchini in the olive oil, for 5-7 minutes or until soft. Add the tomato paste, paprika, parsley, and nutmeg, and saute an additional 2 minutes. Add the remaining ingredients, reduce the heat to low, and simmer for 15 minutes. Taste and adjust the seasonings, if needed. Serve the goulash in bowls alone, or over pasta, Vegan Dumplings (see recipe above), grains, or mashed potatoes. Top individual servings with a dollop of tofu sour cream or Lemon-Dill Tofu Cream (see recipe above).

Serves 6-8

 

Pepper Divider

 

Apricot-Date Bar Cookies

Filling:

1 1/2 cups dried apricots, diced
1 cup dates, pitted and diced
3/4 cup orange juice
1/3 cup Sucanat
3 T. orange zest
1/8 t. ground ginger

Base:

3/4 cup Sucanat
3/4 cup Spectrum Spread non-hydrogenated margarine
1 3/4 cups unbleached flour
1 t. salt
1/2 t. baking soda
1/2 t. cinnamon
1 1/2 cups rolled oats

Lightly oil (or spray with a light mist of oil) a 9 x 13-inch baking pan and set aside. Begin by preparing the filling: in a small saucepan, combine all of the filling ingredients and cook over low heat, stirring occasionally until thickened, about 7-10 minutes. Remove the pan from the heat and set aside to cool completely. To prepare the base for the bar cookies: in a medium bowl, stir together the Sucanat and Spectrum Spread. Add the flour, salt, baking soda, and cinnamon, and stir until well blended. Add the oats and stir well to combine.

Transfer half of the base mixture to the prepared pan. Using your hands, press firmly to flatten the mixture to cover the bottom of the pan. Spread the cooled apricot-date filling over the base, then sprinkle the remaining base mixture over the filling, and pat it down lightly. Bake at 400 degrees for 25-30 minutes or until lightly browned. Allow to cool for 5 minutes. While still warm cut into 36 equal bars and remove them from the pan. Store in an airtight container.

Yield: One 9 x 13-inch pan or 36 bars

 

Pepper Divider

 

Lemon-Poppyseed Snack Cake

3 cups unbleached flour
1 1/2 cups unbleached cane sugar
2 T. lemon zest
1 T. baking soda
1/2 t. salt
1 cup water
1/2 cup lemon juice
1/4 cup safflower oil
2 T. cider vinegar
2 T. poppyseeds

Lightly oil (or spray with a light mist of oil) a 9 x 13-inch baking pan and set aside. In a large bowl, stir together the flour, sugar, zest, baking soda, and salt, and set aside. In small bowl or measuring cup, whisk together the water, lemon juice, oil, and vinegar. Add the wet ingredients to the dry ingredients and whisk until well blended. Add the poppyseeds and whisk well to combine. Pour the batter into the prepared pan. Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean. Cut into 12 pieces before serving.

Yield: One 9 x 13-inch cake or 12 pieces

 
 
 

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