Preheat oven to 400F.
Wash potatoes and slice in halves.
In a baking dish place the potatoes and sprinkle oil over the top.
Sprinkle over garlic, salt and rosemary.
Bake for 30 minutes or until golden brown and soft inside, recommended to shake them around after 20 minutes.
16 oz whole crimini or white button mushrooms,
1 t olive oil
1 garlic clove, minced
¼ c yellow onion, diced
¼ c dry white wine
2 T soy sauce
3 c baby spinach
2 T non-dairy cream cheese (I use Tofutti brand)
1 T nutritional yeast
⅛ t cayenne
¼ c red pepper, finely minced
optional garnish: chopped parsley
Preheat oven to 375.
Remove stems from mushrooms. Leave caps intact and chop stems.
Heat olive oil in a saute pan over medium heat. Add onion, garlic and mushroom stems and stir to combine. Stir in white wine and soy sauce, continuing to cook until vegetables become tender, about 3 minutes. Stir in baby spinach and cook until fully wilted.
Transfer vegetable mixture to a food processor. Add cream cheese, nutritional yeast and cayenne and blend to combine. Transfer to a bowl and stir in diced red pepper.
Set mushroom caps top side down (hole side up!) in a baking dish. Add a spoonful of the filling to each cap, mounding filling slightly over the top.
Bake 30 minutes.
Remove from the oven and serve hot. Garnish with fresh parsley, if you like.
Recipe from the Chef In You. My poor Tofu Turkey split open while cooking :( Might have something to do with the fact that I had to use 2 medium firm tofu packets out of the 5 because the store only had 3 extra-firm tofu packets. My husband actually cut a piece off (after it was done cooking) and fried it in a pan and it taste like fried chicken.
Vegan Tofu Turkey ( Tofurkey ) Ingredients For the Tofu Turkey
5 14-oz. tubs extra-firm tofu
2 tsp. ground dried thyme
2 tsp. rubbed sage
1 tsp. onion powder
1 tsp. garlic powder
About 1 tsp orange zest (optional)
Salt and pepper to taste
I also added;
2 tsp vegetable stock powder
1 tsp poultry seasoning
1/2 tsp salt
1/2 tsp pepper
For the Marinade
1/4 -1/2 cups low sodium tamari or gluten free soy sauce
2 tbsp olive oil
2 tbsp orange juice
1/2 tsp sesame oil
For the Stuffing
About 4 cups of gluten free bread cubes ( or use oatmeal or whole wheat bread cubes)
1/2 cup almonds, coarsely chopped and toasted
1 small-medium red onion, chopped
1 celery stick, chopped
1 apple, peeled and diced ( i kept the peel)
1 tsp oil for frying
1/2 tbsp fresh sage, cut into thin strips
1/2 tbsp chopped cilantro or parsley
1/4 tsp crushed red pepper
1/4 tsp ground peppercorns
1/4 tsp ground nutmeg
1/2 tbsp maple syrup
1/2 tbsp balsamic vinegar
1/4 cups dried cherries
1/2 cup no-salt vegetable broth or water
Method Previous night...
Bring the tofu to room temperature. Squeeze tofu of excess water and take small bits and place them in a processor.
Process them little by little until smooth.
Place them in a large bowl and mix all the seasoning.
You can at this point even taste the tofu and add more seasoning or flavor to make sure it does not taste real bland.
Wet cheesecloth, wring it out and smoothly line a colander with it—no wrinkles.
Drop the tofu inside the colander and press it into the sides and bottom of the colander.
Place this colander on a plate. Bring the hanging cheesecloth on the sides into the center to cover the tofu.
Now place a plate right on top of the tofu and give it a slight press.
Use a heavy object to place on top of the plate. This is to help the tofu drain excess water through the colander.
Place this inside the refrigerator overnight (ideal time). This helps the tofu to absorb the seasoning well too.
On the day...
Place the cubed bread cubes on a baking sheet and bake them in a preheated 225F oven for 20-30 minutes or until dry and crisp.
Meanwhile, heat a skillet. Add about 1 tsp oil and saute the onions and cook for 3-4 minutes or until soft. Add celery and saute for 2 minutes more.
Stir in the apples along with other seasonings. Cook for 5 minutes. Add maple syrup and the vinegar and remove from heat.
Combine the bread cubes along with apple mixture. Stir in almonds and dried cherries. Transfer to a greased baking sheet and pour broth over the top.
Cover with foil and bake for 20-30 minutes or until the stuffing begins to brown on top. You can make a crisp filling by removing the foil and baking for 10 minutes more.
For the Marinade Mix all the ingredients for the under the marinade until combined.
For the Assembly Preheat oven to 375F.
Drain the Tofu water from the plate on which you placed the colander.
Remove weight and plate from colander.
Now scoop some tofu from the center. Make sure to leave at least 1-2 inches on the sides and bottom.
Now fill this hollow with the stuffing.
Now top the stuffing with the scooped out tofu.
Make sure to smooth the surface and level it out.
Place a large oven to table baking sheet (I used a pie plate large enough to cover the colander opening) on top of the colander.
Hold tightly, and slowly invert colander onto the plate so that tofu-turkey drops gently onto dish.
Now slowly remove the cheesecloth from the tofu.
Baste the tofu turkey with the prepared marinade.
Bake for 15 minutes.
Baste again. reduce the heat to 350F and bake for another 1 hour, basting as many times it strikes your fancy.
Once baked, you see a beautifully crisped tofu surface.
Recipe from My Aspergers Girl. You need to make this the day before you want to eat it as it will need to sit overnight.
Pecan Pie Ingredients
1/2 cup brown sugar
1/4 cup brown rice syrup or agave nectar
3/4 cup maple syrup
4 tbsp. Earth Balance dairy-free, soy-free margarine or coconut oil
3/4 cup applesauce
1 tsp. vanilla extract
2 cups broken pecans
about 100 whole pecans
1 1/4 cups High Protein Flour Blend**(below)
1/4 tsp. salt
1/3 cup Dairy Free margarine
1/4 cup cold water
1 tsp. apple cider vinegar
Method Pie Crust
In a large bowl, sift together the flour and the salt.
Cut in the shortening or margarine with a pastry blender or rub with fingers until the mixture resembles pea-sized meal.
Add the cold water and vinegar all at once and stir until the dough pulls away from the sides of the bowl.
Turn the dough out onto a piece of wax paper.
Knead two or three times and form into a ball, dusting with a little flour as needed if the dough is too sticky.
At this point you can wrap the dough in plastic wrap and chill it in the refrigerator for about an hour or overnight before rolling.
Preheat oven to 400 degrees.
Place another piece of wax paper on top of the dough.
Flatten the dough with the palm of your hand.
Roll the dough with a rolling pin into a 12 inch circle, or about an inch past the edges of your pie plate.
Carefully peel the top layer of wax paper from the dough.
Set your pie plate next to the dough.
Then with one hand carefully slide your hand under the dough.
With your other hand lift the dough and turn it quickly upside down onto the pie plate, centered as best you can, so that the wax paper is on top.
You can position the dough slightly, pressing the dough into the pie plate.
Carefully peel away the wax paper from the dough. Don't worry if the dough tears, it is easily fixed.
Once the wax paper has been peeled away, finish pressing the dough into the pie plate.
Repair any tears with your fingers as needed by pressing the dough together.
Take a knife and finish trimming the crust around the pie plate.
Press the dough down a bit into the pie plate to make a ridge all around the edges of the pie crust. Flute the edges with the tines of a fork or with your thumb and finger.
Makes enough pastry for a single-crust pie. For a double-crust pie, double the ingredients.
In a small saucepan, heat the brown sugar, rice syrup and maple syrup to a simmer.
Simmer a few minutes, until the brown sugar has dissolved.
Turn off the heat and add the margarine, stir to melt.
Then add the applesauce and vanilla and stir to combine. Set aside to cool.
Line a pie plate with pastry crust and flute edges as desired.
Fill the pie shell with the broken pecans.
Pour the cooled applesauce mixture over the pecans.
Place the whole pecans in a circular pattern on top of the pecan filling.
Place the pie in the oven and reduce the heat to 350 degrees.
Bake about 45 minutes or until the crust is golden brown (the mixture will be hot and bubbly).
Let sit overnight. Serve at room temperature and enjoy!
**High Protein (Rice and Chickpea) Flour Blend
This high protein flour blend recipe comes from Living Without - this blend is good in wraps, pie crusts, sandwich bread and french bread.
1 1/4 cups chickpea flour
1 cup potato starch
1 cup tapioca starch
1 cup brown rice flour
Sift all ingredients together until well combined. Store in the refrigerator or freezer.
One 12-oz bag of fresh cranberries, picked over
1/2 cup orange juice
1/4 cup Cognac
1/2 cup sugar
1/4 cup brown sugar, packed
1/2 teaspoon ground cinnamon
pinch of ground cloves
pinch of freshly ground nutmeg
pinch of kosher salt
Bring all the ingredients to a boil in a medium saucepan.
Reduce to a simmer and cook until almost all of the cranberries have burst.
Transfer the sauce to a bowl to cool to room temperature.
If you prefer it smoother just blitz in a food processor.
Cover and store in the refrigerator for up to five days. Serve cold.
Thanks to Easy Vegan for this recipe and list of delicious marinade options!
I prefer to use firm tofu that has been frozen and then defrosted rather than fresh. It has a spongier texture, will soak up more flavour and will be more jerky like at the end. See below for comparison.
Soy-Garlic-Red Wine Tofu Jerky Marinade
Tofu Jerky Ingredients
1 lb firm tofu, pressed
Marinade of choice (see below)
Slice the tofu into long strips, around 1/4 - 1/8 inch thick.
Dry with paper towel.
Next, make your marinade.
Marinate for at least 2 hours - ideally you want to soak the tofu in the marinade overnight.
Preheat oven to 200F.
Place the tofu and marinade into a baking dish and pop it in the oven.
Bake for around 4-6 hours. I have a gas oven and I left mine for around 7 hours.
I think 6 is fine for the defrosted tofu but the fresh would need about 8.
The jerky should be chewy but not crispy.
Apple-Soy-Ginger Tofu Jerky Marinade
1/4 cup apple juice
1/4 cup soy sauce
3 slices fresh ginger (I used a few dashes of ground ginger)
1 tablespoon rice malt syrup or maple syrup
So I piped these onto a tray and I used egg replacers instead of apple sauce so maybe my dough was slightly more runny but regardless of them not exactly looking like doughnuts they were delicious, to me anyway! It maybe a long time since I had a doughnut (maybe 15 years) but they tasted pretty awesome to me! I just sprayed them with a small amount of oil and dunked them in cinnamon and sugar :)
Recipe from Adventures of Cake Girl.
Oven Baked Doughnuts Ingredients
1/4 cup buckwheat flour or brown rice flour
1/4 cup sweet white sorghum
1/4 cup potato starch
1/4 cup sweet white rice flour
1/2 cup sugar or 1/4 cup agave
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon xanthan
1/4 teaspoon salt
1/2 cup rice milk
1/8 cup canola oil
3 Tbls unsweetend applesauce ( I substituted for 3 egg replacers)
1 teaspoon vanilla extract
Preheat your oven at 350 F.
In a bowl whisk together all of your dry ingredients.
In a separate bowl whisk together all the wet ingredients and gradually stir the wets into the dry bowl.
Stir until everything in the doughnut batter is fully incorporated.
Pour the doughnut batter into a pipping bag or a plastic ziplock bag (cut a small piece of a corner tip off before piping).
Pipe the doughnut batter into oiled doughnut pans.
Bake the doughnuts. It will take about 10 minutes for the mini and 15 for the regular sized ones or until the are golden but not brown.
Tossed the freshly baked doughnuts into your favorite sugar mixture or dip them into your choice of frosting or sauce.
For jelly filled, just pipe in your favourite jam into the centre of the doughnut after you've covered them in the sugar/cinnamon mix.
If you put them in a muffin tray they will look like this :)
You can do this equally well with firm tofu, just make sure to press it first. Serve with rice or use in salad, stir fry or as a side. I had it just with fresh baby spinach and it was delicious!
Recipe from 101 Cookbooks.
Orange Pan-Glazed Tempeh Ingredients
1 cup freshly squeezed orange juice (3-4 large juicy oranges)
1 tablespoon freshly grated ginger
2 teaspoons tamari (or soy sauce)
1 1/2 tablespoons mirin
2 teaspoons maple syrup
1/2 teaspoon ground coriander
2 small garlic cloves, crushed
roughly 10 ounces of tempeh (or extra-firm tofu)
2 tablespoons olive oil
a handful of cilantro (coriander) leaves
Put the orange juice in a small bowl. Squeeze the grated ginger over the bowl to extract the juices, then discard the pulp.
Add the tamari, mirin, and maple syrup, ground coriander, and garlic. Mix together and set aside.
Cut the tempeh (or tofu) into thin-ish, bite-sized pieces, and if working with tofu, pat dry with a paper towel.
Put the olive oil in a large frying pan over medium-high heat.
When the oil is hot but not smoking, add the tempeh and fry for 5 minutes, or until golden underneath.
Turn and cook the other side for another 5 minutes, or until golden.
Pour the orange juice mixture into the pan and simmer for 10 minutes, or until the sauce has reduced to a lovely thick glaze.
Turn the tempeh once more during this time and spoon the sauce over the tofu from time to time.
Serve the tempeh drizzled with any remaining sauce and a squeeze of lime, with the coriander scattered on top.
I was trying to find a way to make tofu delicious on it's own without having to fry it! And I found it!
Baked Marinated Tofu Ingredients
1 block extra firm tofu (pressed)
2 Tbls soy sauce (I used Tamari)
1 Tbls water
2 garlic cloves, crushed
1 tsp fresh ginger, crushed
1-2 Tbls oil
Cut pressed tofu into 2 inch squares.
Combine marinade ingredients and mix well, transfer into an air tight container.
Add tofu to container, press down lid and swirl container gently so that the marinade gets over the tofu.
Leave overnight or a few hours in the fridge, at least once shaking gently so that that other side of the tofu gets some marinade.
Preheat oven to 200C/400F.
Ina baking tray place a layer of foil.
Empty tofu and mariade onto the baking tray.
Bake for 15 minutes on one side them flip and cook for 15 minutes on the other side.
You can bake for longer if you prefer a more crispy tofu.
Serve by itself or in another dish!
In a saucepan bring stock to the boil and turn down heat.
In a separate saucepan add olive oil and sweat onion, garlic and thyme.
Add blended mushrooms and rice to onions and cook for 2 minutes.
Add wine and reduce by half. Slowly add hot stock to just cover rice.
Stir well. Once stock is absorbed add more stock and continue adding and stirring till stock is almost finished. I found it needed an extra cup of water.
Just as the rice is almost cooked add the Soyrizo, vegan parmesan, spinach and butter. Continue stirring. Serve immediately.
Potato bake is easy and delicious. You can also add other vegetables to the pot such as cauliflower, broccoli...anything really. What doesn't taste good smothered in vegan cheese sauce?? Nothin', that's what!
Vegan Potato Gratin Ingredients
3-4 large potatoes, sliced thinly
1 onion, sliced thinly
1 cup nutritional yeast
1 cup soy milk
1-2 Tbls vegan butter
salt & pepper for seasoning
vegan shredded cheese (optional)
Additional soy milk.
Preheat oven to 450F.
In a large casserole dish cover the bottom with olive oil.
Add a layer of potato slices, followed by onion slices, salt and pepper and vegan cheese if you are using any.
Slice small amounts of the vegan butter and place knobs sporadically around the top.
Repeat this process until you are out of ingredients (around 3 layers).
Whisk together the soy milk and nutritional yeast and pour evenly over the top.
Pour additional soy milk into the casserole dish so that it comes up around halfway up your ingredients. Amount will depend on what size your dish is.
Bake in the oven, uncovered, for 45-60 minutes or until the top is golden brown and the potatoes are cooked through.
The sauce will thicken as it cools down.
Add more salt and pepper as desired.
Homemade bath salts are cheap, easy and a great gift! You can use bags or jars to store them. I love going to the thrift stores and buying cute jars. Then I just make my own labels/cards. Too easy and the personal touch is always appreciated!
Homemade Bath Salts Ingredients
4 cups rock salt
Essential oil of choice
Food colouring (if desired, personally I don't use it)
Herbs, spices or flowers (if desired)
Container (jar or bag)
In a stainless steel bowl pour your rock salt and add a few drops of your essential oil.
How many drops will really depend on the type of scent you're using and how strong you like the scent to be. (For example with Tea Tree I find you only need a few drops because it's so strong but when I use blood orange I tend to use around 2 Tbls).
Use latex gloves and mix through the oil with the salts until all mixed in.
Mix in your colour if you are using any - remember you only need the tiniest amount (maybe 1-2 drops) as you don't want to turn the bath coloured.
If you are adding any spices, herbs or flowers stir through last (for example dried lavendar or dried rose petals with corresponding scents or dried orange peel with blood orange).
Spoon into jar, craft bag or plastic zip lock bag.
There is no real expiry date on bath salts although the scent will fade over time.
I love Thai instant rice noodle soup packets but in the USA they aren't vegan due to the sugar so I decided to make my own! You have it plain or add vegetables! I love mushrooms & baby spinach!
This is a fantastic hangover cure - especially if you add some chilli flakes!
Instant Garlic & Green Onion Noodles
4 cups water
1-2 cups thick rice noodles (broken up into pieces)
2 tsp vegetable stock (I used Vegeta brand of dry stock from the international food market)
4 tsp Onion powder
2 tsp Garlic Powder
2 tsp vegan sugar
1 tsp chilli oil
1 Tbls dried or fresh green onions, sliced
Add all ingredients to a saucepan and boil for 3-5 minutes or until rice noodles are cooked and any vegetables are heated through.
Serve with the water as a soup or drain if you just want the noodles.
This is a great filling for nori sushi rolls! Recipe from Examiner website.
Japanese Pickled Mushrooms Ingredients 1/3 cup brown sugar 1/4 cup soy sauce 1/4 cup mirin 1/4 cup sake 1/4 cup rice vinegar 6 cups thinly sliced fresh matsutake or shiitake mushroom caps Method In a large saucepan, bring to a boil brown sugar, soy sauce, sake, and mirin. Add mushroom caps, and return to a boil for 5 minutes. Turn off heat. Add rice vinegar. Toss mushrooms well. Allow to cool, cover, and refrigerate for 1-4 weeks. For longest storage, marinate fresh mushrooms at their peak and store in a sterilized glass jar.
I adapted this recipe from one I found on the Tesco website. Just as tasty without the fake bacon and even without the nutritional yeast and cream cheese. I threw in a little bit of fresh cilantro/coriander in mine too...YUM!
"Chorizo", "Bacon" and Pea Risotto Ingredients
1 cup chopped fake bacon (or bacon bits)
200g Arborio risotto rice
Half a Soyrizo vegan chorizo sausage packet (one sausage)
1 medium white onion finely chopped
3 spring onions sliced
60g frozen peas
40g vegan Parmesan cheese (or nutritional yeast)
1 heaped tbsp vegan cream cheese
500ml vegan chicken or vegetable stock ( I like to keep it on a simmer in another pan)
1 glass of dry white wine
1 Tbsp of extra virgin olive oil
3 Tbls of vegan butter
In a large saucepan heat the olive oil and the butter on a medium heat and add the white onion and spring onions until soft and without colour.
Add the chopped Soyrizo and cook for 2 minutes, then add the risotto rice.
Cook for a further 2 minutes ensuring all the rice is coated in the oils.
Add the white wine and continue to stir until the wine has been absorbed then add a ladle of the hot stock. Reduce the heat to a simmer.
Keep stirring allowing each ladle of stock to be absorbed before adding the next.
You may need to add a couple more cups of water but just use water and not stock or else the risotto will be too salty.
Once all the stock has been used, stir in the cream cheese and Parmesan, then mix in the frozen peas. Remove from the heat and cover with a lid for 2 minutes.
Sprinkle fake bacon on top or mix through before serving.
Royal Icing is great for cake, cupcake and cookie decoration because it hardens and doesn't move.
I found these recipes on Love to Know: Vegetarian
Recipe 1 Vegan Royal Icing for Cookies Ingredients
1 cup confectioners' sugar
2 teaspoons milk substitute (rice milk) or water
2 teaspoons light corn syrup
1/4 teaspoon almond or vanilla extract
Food coloring as desired
Mix the confectioners' sugar and milk substitute together until smooth.
Add in the corn syrup and almond extract until the icing is smooth. Add in more corn syrup if the icing is too thick.
Divide the icing into separate containers, and add food colorings as desired. Decorate. You can also add the icing to a ziplock baggie, cut off a corner and pipe out the icing.
Source: Group Recipes.com
Recipe 2 Vegan Royal Icing Ingredients
3 tablespoons of water
2 tablespoon egg replacer powder
3 1/2 cups icing sugar
1/8 teaspoon cream of tartar
Add water to egg replacer and mix with electric mixer until mixture is thick.
Add the cream of tartar and 1/2 cup of the icing sugar and continue mixing.
Add another 1/2 cup of icing sugar and mix.
Add the last 3/4 cup sugar and beat until icing is thick. If the mixture is too thick, add another 1/8-1/4 cup water slowly while mixing.
Source: Vegetarian Ramblings Blog
Recipe 3 Vegan Royal Icing Ingredients
1 pound confectioners' sugar
1/4 cup powdered soy milk
3/8 cup soy milk
3/8 cup light corn syrup
flavoring as desired
Mix the sugar and soy milk powder in a bowl.
Add almost all of the soy milk.
Next add the corn syrup to the mixture.
Add the remaining soy milk if the icing consistency is not smooth enough to spread.
These are a simple cookie that keep their shape really well and are great for decorating. The kids really enjoy it.
This original recipe was from Betty Crocker but I found the dough to be much too liquidy so I needed an extra cup of flour, so adjust for yourself. I also made this recipe with regular wheat flour so I'm not sure how a gluten free version would turn out. Here's a recipe for royal icing.
Vegan Sugar Cookies Ingredients
1 1/2 cups powdered sugar
1 cup vegan margarine, softened
1/4 cup vanilla soymilk
1 teaspoon vanilla
1/2 teaspoon almond extract
3 1/2 cups all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking soda
1 teaspoon cream of tartar
In large bowl, beat 1 1/2 cups powdered sugar, the margarine, 1/4 cup soymilk, 1 teaspoon vanilla and almond extract with electric mixer on medium speed to combine.
Stir in flour, cornstarch, baking soda and cream of tartar until blended.
Cover and refrigerate at least 2 hours.
Heat oven to 375° F. Lightly grease cookie sheet with shortening or cooking spray.
Divide dough in half. Roll each dough half to1/4 inch thickness on generously floured surface.
Cut into desired shapes with 2- to 2 1/2-inch cookie cutters.
On cookie sheet, place cutouts about 2 inches apart.
Bake 7 to 8 minutes or until edges are light brown.
Remove from cookie sheet to cooling rack.
Decorate with icing if desired.