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Email
or write in your recipes to BVStx@sbcglobal.net or P.O. Box 833604, Richardson,
TX 75083-3604, and we will select one that will be featured as BVStx Recipe
of the Month. Or phone 972-497-1725. If you have a photo of yourself we
will put that up as well. Basic Grilled Tofu Vegetarian Soul Food It's gettin' to be that time yall'. Don't wanna be left
out of the ol' BBQ events? Well, check out these recipes and make sure
you don't miss a step. You might want to try them out on your own befo'
you break them out at the next family event. But, remember folks are interested
in what we vegetarians are eating, so make enough to share. Who knows,
you might win over a few new vegetarians. Go to: Vegetarian
Soul Food BBQ. 2 pounds firm or extra-firm tofu Toasted Almond Tofu Burgers 12-ounce package firm tofu, drained, patted dry, cut
into 1-inch-thick slices Wrap tofu in doubled dish towel. Place on work surface. Weigh down with a board topped with food cans or weights for 1 hour. Squeeze towel-wrapped tofu to extract as much liquid as possible from tofu. Transfer tofu to medium bowl. Using fork, mash into small pieces. Spray medium nonstick skillet with nonstick spray; place
over medium heat. Add carrot, green onions, ginger and garlic; sauté
until slightly softened, about 3 minutes. Cool. Mix carrot mixture, almonds,
egg white, soy sauce, sesame oil and sesame seeds into tofu. Season with
salt and pepper. Shape mixture into four 1/2-inch-thick patties. (Can
be made 4 hours ahead. Cover and chill.) Place 1 burger on each bun bottom. Top each with 1 tomato slice, some sprouts and bun top and serve. Serves 4 Tex-Mex Veggie Burgers 1 15 1/4-ounce can whole kernel corn, drained,
1/2 cup liquid reserved Blend 1/2 cup corn kernels and 1 tablespoon cornmeal in processor until moist clumps form. Add 3/4 cup corn kernels; process 10 seconds (reserve remaining corn for another use). Transfer corn mixture to heavy medium nonstick saucepan. Add 1/2 cup corn liquid, onion, bell pepper and lime peel. Cover and cook over very low heat until thick and firm, stirring often, 12 minutes. Mix in rice, cilantro, jalapeño, salt and cumin. Drop 1/4 of mixture onto each of 4 pieces of foil; press pieces into 3/4-inch-thick patties. Let stand until completely cool. Prepare barbecue (medium heat). Spray both sides of burgers with nonstick spray; grill until crisp, about 5 minutes per side. Grill tortillas until pliable, about 30 seconds per side. Transfer tortillas to plates. On each tortilla place 1 burger, 1/4 of sour cream and 1/4 of salsa. Fold tortillas over to enclose. Makes 4 Serving Potato Salad Tofu Mayonnaise Can be prepared in 45 minutes or less. 1 pound small red potatoes (about 7), scrubbed a large saucepan combine the potatoes with enough water to cover them by 1 inch, bring the water to a boil, and boil the potatoes for 15 to 20 minutes, or until they are tender. While the potatoes are cooking, in a blender blend the tofu, the lemon juice, the tarragon, and 2 tablespoons water until the mixture is just combined, with the motor running add the oil in a stream and blend the "mayonnaise" until it is emulsified. Drain the potatoes, quarter them, and in a bowl toss them with the onion, the parsley, the mayonnaise, and salt and pepper to taste. Serves 2 Potato Salad* Supernovadiva 5 cups potatoes, cubed 1 tsp salt 1 tsp sweetner 1 tsp celery seed 2 tsp vinegar 3-5 stalks green onion, chopped 3 stalks celery, chopped 2 pickles, chopped (sweet pickles can be used too) 1 1/2 cups soy mayonaise 1/2- 1 tsp dijon mustard 1/2 cup medium tofu crumbled Procedure In a large pot, boil the potatoes
in water until they can be easily pierced with a fork. Drain and rinse
under cold water until cool. Once potatoes are room temperature, place
them in a large bowl, and add the rest of the ingredients. Mix well and
chill before serving. BBQ Tofu Sandwiches One pound
firm tofu Best Ever "Ice-Cream" Ingredients: 1 cup of frozen fruit, strawberries,
peaches or blue berries Procedure Always freeze any left over peaches or bananas. Slice
your bananas before freezing. One banana to a baggy. Use a food processor
for this recipe, it makes it so creamy. If fruit doesn't want to blend,
add about 1/4 cup of your soy/rice milk at the beginning. Vegetarian Dagwood Time: 30 minutes
1/4 cup olive oil (not extra virgin) Banana Biscuits From the Vegetarian Resource Group Also available in their book: Conveniently Vegan by Debra Wasserman http://www.vrg.org/catalog/convvegan.htm#recipes These delicious biscuits make a perfect breakfast item. Leftovers can be re-heated in a toaster oven. (Makes 35) 3 small ripe bananas, peeled and mashed 1 cup lite soymilk or other milk alternative 2 Tablespoons oil 41/4 cups unbleached white flour 1 Tablespoon baking powder Preheat oven to 425 degrees. Mix the mashed bananas, soymilk, and oil together in a large bowl. Add the flour and baking powder and stir well. Place dough on a floured surface and knead for 3 minutes. Using a rolling pin, roll dough to a 1/2-inch thickness. Cut into 2-inch-wide circles using a cutter or tin can. Place biscuits on a lightly oiled cookie sheet, bake 20 minutes or until browned. Serve warm. Total calories per biscuit: 72 Fat: 1 gram Sweet Potato and Black Bean Hash 4 servings?Dairy-free Canned black beans and frozen corn kernels are the shortcut ingredients in this nicely spiced entree with a South American accent. Serve with chopped fresh cilantro and lime wedges (to squeeze over the top) if desired. * 2 tsp. vegetable oil * 2 medium onions, chopped * 1 medium sweet potato, peeled and cut into 3/4-inch dice * 2 large cloves garlic, minced * 1 jalapeno pepper, seeded and minced * 4 tsp. ground cumin * 1/2 tsp. salt * 3/4 cup frozen corn * 15-oz. can black beans, drained and rinsed In large heavy skillet, preferably cast-iron, heat oil over medium-high heat. Add onions and cook, stirring often, until softened, about 5 minutes RETURN TO TOP Fettuccine in the raw with Basil-Parsley Pesto Sauce Recipes below courtesy of Vegan Chef The Vegan Chef Chef Beverly Lynn Bennett 1/2 cup sundried tomatoes, cut into small pieces 3 cups zucchini, cut into "noodles" (see instructions below) 3 cups summer squash, cut into "noodles" (see instructions below) 1 1/2 cups yellow or orange pepper, destemmed, deseeded, and diced 1/2 cup black olives, roughly chopped 1/2 cup Basil-Parsley Pesto Sauce or more, to taste 1/3 cup shallots, finely diced 1/3 cup pine nuts 3 T. nutritional yeast flakes salt and freshly ground black pepper, to taste In a small bowl, place the sundried tomatoes, cover with warm water, and set aside for 20-30 minutes to rehydrate. Drain off any remaining water from the sundried tomatoes (saving it for use in another dish) and set aside. To make "noodles" from vegetables, use a spiral vegetable slicer to cut the zucchini and summer squash into "noodles" or long ribbons. Or, slice the zucchini and summer squash in half lengthwise, make a "v" shaped cut to remove most of the seed section, and cut the seed section into long thin strips. Then, using a vegetable peeler, shave long strips down the entire length of the zucchini and summer squash halves, repeating the process for all of the zucchini and summer squash halves, and then pack the "noodles" into a measuring cup to measure. Transfer the zucchini and summer squash "noodles" to a large bowl, add the remaining ingredients, and toss gently to combine. Season the mixture to taste with salt and freshly ground black pepper. Serve immediately or at room temperature. Serves 4 Basil-Pareley Pesto Sauce 3 cups basil leaves, destemmed, and packed tightly 1 1/2 cups parsley leaves, destemmed 1/2 cup pine nuts 1/3 cup rice wine or cider vinegar 1/4 cup water 1/3 cup nutritional yeast flakes 1/2 cup olive oil In a food processor, place the basil, parsley, and pine nuts, and pulse a few times to roughly chop. Add the vinegar, water, and nutritional yeast flakes, and process for 30 seconds to combine. While the machine is running, add the olive oil and continue to process until smooth. Transfer to an airtight container and store in the refrigerator. Use to flavor soups, salads, grains, side or main dishes, as a dip or spread for veggies or bread, or as the base for salad dressings or other sauces. Yield: 2 1/2 cups RETURN TO TOP Grilled
Vegetable and Tempeh Fajitas Cilantro-Tofu Cream 1 - 12.3 oz. pkg. Mori-Nu silken style tofu, firm 1/3 cup freshly chopped cilantro 1/3 cup soy milk 3 T. lemon juice 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 Mexican dishes just as you would use sour cream. Yield: 2 1/2 cups RETURN TO TOP Sunburst Salsa 2 cups Roma tomatoes, deseeded and diced 1 cup yellow tomatoes or other heirloom variety tomatoes, deseeded and diced 1/2 cup green pepper, destemmed, deseeded, and diced 1/2 cup orange pepper, destemmed, deseeded, and diced 1/2 cup red onion, diced 1/3 cup green onion, thinly sliced 1/3 cup freshly chopped cilantro 3 T. freshly chopped parsley 1 serrano or green chile, destemmed, deseeded, and minced 1 jalapeno, destemmed, deseeded, and minced 1 1/2 T. garlic, minced 2 T. lime juice 1 t. salt 1/2 t. pepper In a glass bowl, combine all of the ingredients, and toss well to combine. Cover and chill for 1 hour to allow the flavors to blend. Yield: 4 Cups RETURN TO TOP Veggie wraps 4 - 8-inch flour tortillas, choice of white, whole wheat, or flavored 1 1/3 cups White Bean and Roasted Vegetable Spread 4 leaves of loose leaf lettuce or lettuce of choice, washed and patted dry 3 Roma tomatoes, each sliced into 4 pieces 3/4 cup zucchini, shredded 3/4 cup summer squash, shredded 3/4 cup carrot, shredded 1 cucumber, peeled, and sliced thin Place the tortillas flat on a cutting board; place a 1/3 cups of the spread on each tortilla, and spread within 1-inch of its edges. Place 1 lettuce leaf in the center of each tortilla so that a little of it hangs out the top edge. For each tortilla: on top of the lettuce place 3 slices of tomato, 3 T. shredded zucchini, 3 T. shredded summer squash, 3 T. shredded carrot, and in rows, 6 slices of cucumber. Fold the bottom of the tortilla up to the center of the tortilla, then fold in each side, one overlapping the other to enclose the vegetables, and secure the wrap with a toothpick. Wrap the veggie wraps in aluminum foil, waxed paper, or plastic cling film, or place in an airtight container. *Variation - substitute any of the suggested vegetables for some of your other favorite vegetables, such as shredded beets, shredded sweet potatoes, shredded or sliced radishes, chopped vegetables, fresh sprouts of vegetables or beans, etc. Yield: 4 veggie wraps RETURN TO TOP White Bean and Roasted Vegetable Spread 1 red pepper, destemmed, deseeded, and quartered lengthwise 1 medium onion, sliced 1/2-inch thick 3 cloves garlic, peeled 1 - 15 oz. can cannellini or Great Northern beans, drained and rinsed 3 T. freshly chopped parsley 2 T. lemon juice 1/2 t. salt 1/4 t. pepper Line a cookie sheet with aluminum foil and place the pepper and onion in rows on the foil. Broil the vegetables for 5-7 minutes or until slightly charred, and remove the cookie sheet from the oven. Flip over the vegetables, add the cloves of garlic to the cookie sheet, return the cookie sheet to the oven, and broil an additional 5-7 minutes to slightly char the other side. Allow the vegetables to cool slightly and then gently remove the skin from the peppers. In a food processor or blender, place the roasted vegetables, white beans, lemon juice, salt, and pepper, and process until smooth. Add the parsley and process for an additional 30 seconds to thoroughly incorporate it. Transfer the mixture to a glass bowl. Use as a spread on crackers, bread, or sandwiches, or serve with raw vegetables. Yield: 2 Cups You can obtain many more of these fine recipes by going to: The Vegan Chef Chef Beverly Lynn Bennett |
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