Archive for Entrees

Vegan Bistek – Filipino Food

VEGAN BISTEK I was told the flavoring was “spot on” from my Filipino friend, so I was thrilled. Ingredients 2 cups of sliced seitan 2 medium size potatos, sliced 1/2 cup cooking oil 4 cloves garlic, crushed, chopped 1 big onion, sliced into rings 1/4 cup of vinegar 1/2 cup soy sauce 1 cup water more »

Seitan – the other other white meat

Seitan aka “wheat meat” For my first attempt at making a “meat” I went with’s recipe. It’s very chewy, and surprisingly MUCH easier to make than I thought.   I just made a few adjustments to the recipe to add my own twist by adding J&D’s Bacon Salt which has BBQ like smokey flavor more »

Roasted Chili and Black Bean Corn Tamales

Roasted Chili and Black Bean Corn Vegan Tamales Ingredients: Masa: 15 corn husks 1 1/4 cups corn tortilla flour 1/2 cup fine cornmeal 3/4 tsp. baking powder 1 tsp. salt 1 1/2 cups water 1/2 cup (use veggie stock for less fat and calories) olive oil Chili Filling 2 Anaheim chilies 1/2 white onion, chopped more »

Crispy Fried Tofu

Crispy Fried Tofu 1 block firm tofu 4 tablespoons (60 ml) soy sauce 2 tablespoons (30 ml) olive oil 1 clove garlic, crushed or mashed to a paste Canola, sunflower or some other kind of healthy vegetable oil for frying (but not olive oil) 6 tablespoons (90 ml) nutritional yeast flakes 4 tablespoons (60 ml) more »

Vegan Chinese Scallion Pancakes

INGREDIENTS: * 4 cups flour * 1 1/2 cups cold water * 3 tbsp shortening (Earth Balance has a vegan one!) * 1/4 tsp salt * 2 large bunches green onions, sliced * oil for frying * soy sauce for dipping *vineger for dipping PREPARATION: Mix together the flour and water until a dough is more »

Vegan Potato Gnocchi

Gnocchi Ingredients 4 large potatoes (Idaho) 2 cups flour (or less) Pinch or two of sea salt Directions 1. Bake potatoes until soft. 2. Let cool until just “slightly” warm. 3. Scoop out potato pulp from skins and mash potatoes with an old-fashioned metal potato masher. Note: Do not use an electric mixer–this will over more »

Nasu no Dengaku (eggplant and sweet miso sauce)

INGREDIENTS o 4 japanese eggplants o Oil for frying or grilling o Dengaku (sweet miso sauce) o 1/3 cup mild white miso o 2 T mirin o 3 T sugar or other sweetener METHOD Cut the eggplants in half lengthwise. Heat the oil to 375F/190C, or until the eggplants dropped in the hot oil first more »

Oyako-Don (Japanese Rice Bowl with vegan chicken and egg)

INGREDIENTS o 1 1/2 to 2 cups dashi (vegetable or mushroom stock) o 4 T soy sauce o 3 T mirin o 1 T sweetener (sugar, maple syrup, brown rice syrup etc) o 1 onion, sliced o 8 oz / 230 g seitan ‘chicken’ pieces or marinated / baked tofu o 8 oz / 230 more »

Spinach Mushroom Quiche

Spinach Mushroom Quiche From 101 Cookbooks For the crust: 1/2 cup rolled oats 3 tbsps sesame seeds 1 cup whole wheat pastry flour or whole spelt flour 1/2 tsp baking powder 3/4 tsps sea salt 1/2 tsp freshly milled black pepper 1/3 cup unflavored soy milk or water 1/3 cup light sesame oil or pure more »

Curried Soybeans and Potatoes

Nonstick cooking spray 1 cup chopped onion 1 medium red bell pepper, chopped 2 teaspoons garlic, minced 1 jalapeno, finely chopped 2 teaspoons ground turmeric 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon ground ginger 4 medium potatoes, peeled and cubed 2 1/2 cups cooked dried soybeans or canned soybeans 1 medium green more »

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