1 tbsp vegetable oil
1 large onion, finely diced
3 cloves garlic, minced
1/4 tsp garlic salt
1 1/2 tsp fresh ground mustard seeds
2 tbsp fresh parsley, chopped
2 tsp smoked paprika
1 cup tomato paste
1/2 cup bourbon
1/3 cup maple syrup
1/4 cup balsamic vinegar

In a large fry pan over medium heat, heat oil and saute onion and garlic until translucent. Add salt, mustard, parsley and paprika and simmer for 5 minutes. Add remaining ingredients, bring to a boil, then reduce heat and simmer on low for 30 minutes. Remove from heat and let cool, then puree in blender until smooth. Use immediately, or store in refrigerator for up to a week.

thanks http://veganmenu.blogspot.com

Vegan Wheat Free Chocolate Chip Cookies

1 1/4 cups spelt flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup granulated sugar
1/3 cup maple syrup
1/3 cup canola oil (or whatever vegetable oil)
1 1/2 teaspoons vanilla extract
1/3 cup toasted pecans
2/3 cup vegan chocolate chips or some cut-up vegan chocolate bar

Preheat oven to 350 degrees F. Line a cookie sheet with parchment, Release foil or just use a non-stick cookie sheet.

In one bowl, thoroughly stir together spelt flour, salt, baking powder, baking soda and sugar.

In a second bowl, stir together maple syrup, oil and vanilla extract.

Add the oil mixture to the spelt mixture and stir until combined. Stir in pecans and chocolate chips.

Drop by rounded tablespoonfuls onto prepared cookie sheet and bake for 11 minutes.

Note: To toast pecans, put them in a dry skillet set over medium heat. Cook over dry heat, stirring often so that they won’t burn, for 3-5 minutes or until they become fragrant and start to release their oils. Let them cool completely before adding to the batter.

thanks to anne at cookie madness dot net

Vegi Garden

653 S. Bernardo Avenue
Sunnyvale, CA 94087
(408) 481-9888

Vegetarian Dim Sum!

My friends constantly want to go eat dim sum, but I got tired of eating the same two dishes of dim sum so I looked it up and YES…Vegi Garden was found!

They have a great selection…a massive menu of all vegetarian (mostly vegan) items on the menu! This place is great. For dim sum we ordered – sticky rice, fried taro, steamed shrimp dumplings, spinach dumplings, and all kinds of other goodies. They also have Noodles (try the “chicken” tomato chow mein…super Yum!), porridge, rice dishes, desserts and more! And before you leave, don’t forget to try the Black sesame seed mochi balls …reeeeeally good. Yes, I was happy to have found this place. Definitely going back again soon, especially since my carnivore friends loved it too! Friendly service staff and lots of food options makes this place an A+. Some items have egg, but its clearly indicated on the menu so no worries! Enjoy!

Food choices at the Ballpark! Note: Not all items are vegan so ask first if you’re not sure!

1. Veggie Hot dog
2. Garden Burger
3. Portobello Mushroom Sandwich
4. Yogurt Parfait
5. Macho Nacho ( served with or without cheese with beans and (marinated vegetables)
6. Grilled Corn on the Cob
7. Mozzarella Cheese & Tomato Skewers
8. Greek Salad
9. Tomato Bisque Soup
10. Vegetarian Minestrone Soup
11. Fruit Salad
12. Grilled Vegetable Sandwich
13. Vegetarian Pot Stickers
14. Margherita Pizza –Mozzarella tomato and basil
15. Caesar Salad
16. Tomato Mozzarella Pannini Sandwich
17. Vegetable Fried Rice

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 process the potatoes–and make them gluey. (Potatoes have naturally occurring gluten).
4. Add sea salt.
5. Add flour a little bit at a time. The key is that the mixture should resemble play-dough (not be too thick or too thin). If you have too little flour: the gnocchi will fall apart, but too much flour: the gnocchi will be too heavy.
6. Roll out dough into long ropes.
7. Slice into small pieces (thumb sized is fine).
8. Press each segment with a fork for a fancy touch.
9. Set gnocchi aside while you boil water or make sauce. It’s fine to let gnocchi sit out for an hour or two whilst you do other stuff.
10. The gnocchi need only cook for a few minutes. They’ll float to the top when done. Serve immediately with sauce of your choice.

Mushroom sauce

Ingredients

1 pound gourmet mushrooms, finely chopped (portabella, oyster, shiitake, etc.)
1-2 Tablespoons margarine (I prefer Earthbalance)
1-2 Tablespoons flour
1/4 cup dry white wine
1 garlic clove, minced
pinch salt (you may not need it if the margarine is salty)

Directions

1. Melt margarine in a heavy saucepan, low-medium temperature.
2. Slowly stir in flour. Note, if you dump the flour in, it will clump.
3. Add mushrooms, garlic, and pinch of salt (if preferred). Gently sauté.
4. Slowly add wine. Heat sauce through.
5. Serve over gnocchi, pasta, or mashed potatoes.

Walnut sauce

Ingredients

2 cups chopped walnuts
2 Tablespoons margarine (I prefer Earthbalance)
2 Tablespoons orange juice
2 Tablespoons (or more) exotic jam (my uncle used pomegranate)

Directions

1. Melt margarine in a heavy saucepan, low-medium temperature.
2. Add remainder of ingredients and gently cook for 10 minutes.
5. Serve over gnocchi and pasta. I even found the walnut sauce was good with pita.

courtesy of spoofygirl.blogspot.com

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 sink but fairly rapidly float to the surface. Fry until golden brown, then drain on absorbent paper (alternatively, the cut side of the eggplants can be brushed with oil and grilled on the hibachi or bbq grill, or under a broiler until tender). Mix the remaining ingredients to make the dengaku and spread on top of each eggplant. Serve immediately.

thank you vegan food.net

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 g silken tofu
o 5 T cornstarch or arrowroot
o Dash of turmeric for colour (optional)
o 5 to 6 cups cooked, hot rice

METHOD
Place the dashi (stock), soy sauce, mirin, sweetener, and onion in a skillet and simmer gently over medium-low heat for about 5 minutes. Add the seitan pieces and continue to simmer gently, stirring occasionally until the onions are very tender. There should still be enough liquid in the pan to come up part way in the seitan. Puree the tofu, cornstarch and turmeric in a blender until smooth. Pour into the simmering mixture, but do not stir. Swish the pan around a bit to allow some of the liquid to come over the tofu.

Cover the pan and simmer until the tofu is firm to the touch, about 7 minutes. Divide the rice into 3 donburi (large, deep bowls). Lift out the mixture with a spatula and top each bowl with some. Pour additional sauce on top.

courtesy of vegan food.net

Vegan Moist Chocolate Pudding Cake
INGREDIENTS:

* 1 cup flour
* 1 cup sugar
* 1/2 cup cocoa powder
* 2 tsp baking powder
* 1/2 cup soy milk
* 2 tbsp vegetable oil
* 1/2 cup chopped walnuts (optional)
* 1 1/4 cups hot water

PREPARATION:
Pre-heat the oven to 350 degrees. Lightly oil a 9 inch square baking pan.

In a large bowl, mix the flour, 1/2 cup of the sugar, 1/4 cup of the cocoa and the baking powder. Stir in the soy milk and oil, then add the walnuts.

Spread the cake mixture in the baking pan and sprinkle with the remaining 1/2 cup of sugar and 1/4 cup cocoa. Pout the hot water over the entire cake batter.

Bake for 35 to 40 minutes, or until the cake is set and the chocolate sauce is bubbly.

courtesy of The Compassionate Cook Cookbook, about.com and Jolinda Hackett

2 – 3 avocados (about 2 cups)
1 Tbsp. olive oil
1 – 2 cloves minced garlic
1 – 2 diced green onions
1 tsp. minced jalapeño
1/3 cup chopped cilantro
1/2 a tomato
lime juice to taste
dashes of salt, cumin, chili powder, and cayenne to taste

Scoop out the avocados into a medium bowl. Add the olive oil and mash avocados with a fork or potato masher. Whip until light and smooth. Fold in remaining ingredients and stir well.

courtesy of Green Options and Megan Prusynski

Coconut Banana Vegan French Toast
From About.com
Jolinda Hackett’s Guide to Vegetarian Cuisine and The Vegan Diet

2 bananas
1 cup coconut milk
3/4 cups soy milk
1/2 tsp sugar
1/2 tsp cinnamon (optional)
bread
oil or vegan margarine for frying

Mash the bananas well and whisk together with the coconut milk, soy milk, sugar and cinnamon. Pour into a shallow pan or pie tin. Dip both sides of the bread into the mixture, and cook in a lightly greased skillet over medium heat. French toast should be lightly golden brown on both sides.