1 tsp oil
1 small onion, chopped
2 cloves garlic, minced
1 cup pumpkin, cut into 1/2" chunks
1/4 cup cooking wine or 1/4 cup apple cider vinegar mixed w/ 1 tbsp sugar
1/4 cup vegetable broth
2 cups cooked black beans (can use canned if fresh not available)
1/2 tsp salt
1/2 tsp cumin
1/2 tsp dried thyme or 1/2 tbsp fresh minced thyme
3 green onions, sliced
In a large frying pan, heat oil. Add onion, garlic, and pumpkin and sauté until the onion is softened. Add wine and broth and simmer until the pumpkin is tender when pierced with a fork, about 8 minutes. Add the beans, salt, cumin, and thyme; continue to simmer until the beans are heated through. Garnish with green onions.
Friday, June 27, 2008
Sweet Potato Lentil Soup
2 tbsp oil
1 large onion sliced
1 medium scotch bonnet pepper, minced (wear gloves!)
1 clove garlic, minced
1/2 lb. lentils
2 medium sweet potatoes, sliced
6 cups vegetable stock
1 tsp allspice
salt and pepper to taste
1 cup fresh cilantro, chopped
Heat the oil in a large pan and saute the onion and garlic until soft. Add stock, sweet potato, lentils, hot pepper and allspice. Bring to a boil, reduce heat and simmer 30 minutes or until potato is soft. Puree potato and lentils in a blender. Stir in the salt, pepper and cilantro serve! Great with freshly toasted, crusty bread.
1 large onion sliced
1 medium scotch bonnet pepper, minced (wear gloves!)
1 clove garlic, minced
1/2 lb. lentils
2 medium sweet potatoes, sliced
6 cups vegetable stock
1 tsp allspice
salt and pepper to taste
1 cup fresh cilantro, chopped
Heat the oil in a large pan and saute the onion and garlic until soft. Add stock, sweet potato, lentils, hot pepper and allspice. Bring to a boil, reduce heat and simmer 30 minutes or until potato is soft. Puree potato and lentils in a blender. Stir in the salt, pepper and cilantro serve! Great with freshly toasted, crusty bread.
Sweet Potato, Pumpkin & Banana Thai Curry
2 tbsp oil
1 onion, finely chopped
1 garlic clove, minced
1" piece fresh ginger, finely grated
1/2 tsp cumin
1 stick lemongrass, finely chopped
4 tbsp Thai curry paste
1/2 tsp turmeric
2 cups sweet potato, cut into bite-sized chunks
3 cups pumpkin, cut into bite-sized chunks
1 1/4 cup vegetable stock
1 1/4 cup coconut milk
2 bananas, peeled and sliced
1-2 tbsp hot sauce
juice from 1 large or 2 small lime
Heat the oil in a large pan and fry the onion, garlic, ginger and cumin over low heat for about 5 minutes until the onion is softened. Stir in the lemongrass, curry paste and turmeric. Add the pumpkin and sweet potato and stir to coat them in the spices. Cook on low heat for 2-3 minutes to allow the vegetables to absorb the flavors of the spices. Pour in the vegetable stock and coconut milk. Bring to the boil, lower the heat and simmer gently for 15-20 minutes until the vegetables are tender. Remove from the heat and add the sliced bananas, lime juice and hot sauce. Serve garnished with cilantro and chopped green onion. Great with rice, flat bread, a crisp green salad and chutney.
1 onion, finely chopped
1 garlic clove, minced
1" piece fresh ginger, finely grated
1/2 tsp cumin
1 stick lemongrass, finely chopped
4 tbsp Thai curry paste
1/2 tsp turmeric
2 cups sweet potato, cut into bite-sized chunks
3 cups pumpkin, cut into bite-sized chunks
1 1/4 cup vegetable stock
1 1/4 cup coconut milk
2 bananas, peeled and sliced
1-2 tbsp hot sauce
juice from 1 large or 2 small lime
Heat the oil in a large pan and fry the onion, garlic, ginger and cumin over low heat for about 5 minutes until the onion is softened. Stir in the lemongrass, curry paste and turmeric. Add the pumpkin and sweet potato and stir to coat them in the spices. Cook on low heat for 2-3 minutes to allow the vegetables to absorb the flavors of the spices. Pour in the vegetable stock and coconut milk. Bring to the boil, lower the heat and simmer gently for 15-20 minutes until the vegetables are tender. Remove from the heat and add the sliced bananas, lime juice and hot sauce. Serve garnished with cilantro and chopped green onion. Great with rice, flat bread, a crisp green salad and chutney.
Wednesday, June 25, 2008
Raisin Currant Stuffing
8 cups bread, cut into cubes
1/2 cup dried raisins
1 cup dried currants
2 1/2 cups apple juice
1 cup onion, diced
1 cup celery (including leaves), diced
1 1/2 T. oil
1 cup cashews or almonds, roughly chopped
3/4 cup green onion, thinly sliced
1 T. garlic, minced
1 T. freshly chopped thyme
3/4 t. salt
1/2 t. cinnamon
1 t. freshly minced ginger
1/4 t. freshly ground black pepper
1/4 cup freshly chopped parsley
oil, for oiling casserole dish
If using fresh bread, place the bread cubes in a large bowl and set aside for 30-45 minutes to dry out the cubes. Or use stale bread to omit this drying step. In a small bowl, place the dried raisins and currants, pour the apple juice over the top, and set aside for 20 minutes to plump. In a non-stick skillet, saute the onion and celery in the oil for 5 minutes to soften. Add the cashews and green onion and saute an additional 3 minutes. Add the garlic, thyme, salt, cinnamon, ginger, and pepper, and saute an additional 2 minutes or until very fragrant. Add the dried fruit mixture, sauteed vegetable mixture, and parsley to the dry bread cubes, and toss well to combine and moisten the cubes. Using a little oil, lightly oil (or spray with a fine mist of oil) a large casserole dish. Transfer the stuffing mixture to the casserole dish. Bake at 350 oF for 25-30 minutes or until golden brown on top and slightly crunchy.
Potato Pierogi
1 c cooked mashed potatoes (or sub cooked mashed sweet potato, dasheen, or tannia)
Dough
1 c flour
¼ c water
1 t baking powder
1 T oil
1 t salt
Topping
1 onion small diced
3 T margarine
Mix all dough ingredients and roll out dough to 1/8”. Cut out rounds with a glass or other round shape. Sauté diced onion in margarine till golden brown. Add 1/3 of sautéed onions to potatoes then put a spoon of potatoes on half of each circle of dough. Fold over dough and pinch round edge shut. Add pierogi to boiling salted water and cook until they float and turn white. Add pierogi to cooked onions and margarine and cook until pierogi brown on the edges and center. Serve hot!
Dough
1 c flour
¼ c water
1 t baking powder
1 T oil
1 t salt
Topping
1 onion small diced
3 T margarine
Mix all dough ingredients and roll out dough to 1/8”. Cut out rounds with a glass or other round shape. Sauté diced onion in margarine till golden brown. Add 1/3 of sautéed onions to potatoes then put a spoon of potatoes on half of each circle of dough. Fold over dough and pinch round edge shut. Add pierogi to boiling salted water and cook until they float and turn white. Add pierogi to cooked onions and margarine and cook until pierogi brown on the edges and center. Serve hot!
Flour Tortillas
2 cups flour
1 tsp baking powder
1 tsp salt
2 tbsp oil
¾ cup warm water
Stir together the flour and baking powder in a large mixing bowl. Add the salt and vegetable oil to the water and mix thoroughly. Gradually add the water to the flour, and work the mixture into a dough. It will be sticky. Turn the dough out onto a surface dusted with flour and knead vigorously for about 2 minutes. The kneading will take care of the stickiness. Divide your dough into 4-8 balls of equal size (depending how big you want your tortillas). Avoid letting them touch, if you don't want them to stick together. Dust your work surface with flour. Working one at a time, remove each piece of dough and pat it into a 5-inch circle. With a rolling pin, roll out the tortilla, working from the center out, until you have a 7- or 8-inch tortilla a little less than ¼-inch thick. Transfer the tortilla to a hot, dry frying pan. It will begin to blister. Let it cook for 30 seconds to 1 minute, turn it, and let the other side cook for 30 seconds to 1 minute. Remove the tortilla, place it in a napkin-lined basket and cover with aluminum foil. Repeat for the remaining tortillas. If they are too thick, these turn out more like gorditas or pita bread, but they are still good!
1 tsp baking powder
1 tsp salt
2 tbsp oil
¾ cup warm water
Stir together the flour and baking powder in a large mixing bowl. Add the salt and vegetable oil to the water and mix thoroughly. Gradually add the water to the flour, and work the mixture into a dough. It will be sticky. Turn the dough out onto a surface dusted with flour and knead vigorously for about 2 minutes. The kneading will take care of the stickiness. Divide your dough into 4-8 balls of equal size (depending how big you want your tortillas). Avoid letting them touch, if you don't want them to stick together. Dust your work surface with flour. Working one at a time, remove each piece of dough and pat it into a 5-inch circle. With a rolling pin, roll out the tortilla, working from the center out, until you have a 7- or 8-inch tortilla a little less than ¼-inch thick. Transfer the tortilla to a hot, dry frying pan. It will begin to blister. Let it cook for 30 seconds to 1 minute, turn it, and let the other side cook for 30 seconds to 1 minute. Remove the tortilla, place it in a napkin-lined basket and cover with aluminum foil. Repeat for the remaining tortillas. If they are too thick, these turn out more like gorditas or pita bread, but they are still good!
Vegan Taco Meat
2 ounces dried Soya chunks (a little more than half a small bag)
About 5 cups water or stock
3 tablespoons oil
¼ - ½ cup ketchup
1 small onion, diced
4 cloves garlic, minced
1 large scotch bonnet pepper, minced
1 tablespoon adobo seasoning
2 tablespoons cumin
2 tablespoons chili powder
¼ cup stock
¼ - ½ cup black beans
1 small tomato, diced
2 tablespoons lemon juice
Soak Soya chunks in hot water for 20-30 minutes. Drain water and squeeze out Soya chunks. Wash and squeeze Soya chunks in fresh water (rinse them) twice. Boil the Soya chunks in about 5 cups hot salted water or stock until soft, about 30 minutes. Take the Soya chunks out of the stock and dice it up very fine. You should have around 2 cups of diced Soya. In a saucepan heat oil and add onion, garlic and pepper. Sauté for 5 minutes or until onion starts to get soft. Add the diced Soya chunks and sauté a few minutes more. Add the remaining ingredients. It should be a little soupy. Continue to simmer the mixture on med-low until the liquid is a thick sauce coating everything. Serve warm on flour tortillas with shredded lettuce, sliced onion, diced tomato, shredded carrot, sliced bell pepper, and any other veggie you like. This recipe can also be made with prepared seitan.
About 5 cups water or stock
3 tablespoons oil
¼ - ½ cup ketchup
1 small onion, diced
4 cloves garlic, minced
1 large scotch bonnet pepper, minced
1 tablespoon adobo seasoning
2 tablespoons cumin
2 tablespoons chili powder
¼ cup stock
¼ - ½ cup black beans
1 small tomato, diced
2 tablespoons lemon juice
Soak Soya chunks in hot water for 20-30 minutes. Drain water and squeeze out Soya chunks. Wash and squeeze Soya chunks in fresh water (rinse them) twice. Boil the Soya chunks in about 5 cups hot salted water or stock until soft, about 30 minutes. Take the Soya chunks out of the stock and dice it up very fine. You should have around 2 cups of diced Soya. In a saucepan heat oil and add onion, garlic and pepper. Sauté for 5 minutes or until onion starts to get soft. Add the diced Soya chunks and sauté a few minutes more. Add the remaining ingredients. It should be a little soupy. Continue to simmer the mixture on med-low until the liquid is a thick sauce coating everything. Serve warm on flour tortillas with shredded lettuce, sliced onion, diced tomato, shredded carrot, sliced bell pepper, and any other veggie you like. This recipe can also be made with prepared seitan.
Spicy Tropical Fruit Kabobs
2 mangos
2 pears, apples, or malacca (pommerac)
1 banana
1 papaya
1 pineapple
4 cups passionfruit juice
2 tablespoons ground paprika pepper
Cut fruit into approximately 1 to 1 ½ inch chunks. In a medium bowl, combine passionfruit juice and paprika pepper and stir. Place cut fruit in bowl and marinate for 20 minutes, stirring occasionally. Place fruit onto skewers. Grill over low heat for 20 minutes or until fruit starts to caramelize, turning once. This recipe works well with any sweet fruit. This recipe also works well with any juice, or even tea. If you can’t find paprika, substitute with a lesser amount of cayenne pepper.
2 pears, apples, or malacca (pommerac)
1 banana
1 papaya
1 pineapple
4 cups passionfruit juice
2 tablespoons ground paprika pepper
Cut fruit into approximately 1 to 1 ½ inch chunks. In a medium bowl, combine passionfruit juice and paprika pepper and stir. Place cut fruit in bowl and marinate for 20 minutes, stirring occasionally. Place fruit onto skewers. Grill over low heat for 20 minutes or until fruit starts to caramelize, turning once. This recipe works well with any sweet fruit. This recipe also works well with any juice, or even tea. If you can’t find paprika, substitute with a lesser amount of cayenne pepper.
Basic Seitan *wheat-meat!*
1 large yellow onion, quartered
1 large carrot, chopped
1 celery stalk, chopped
2 garlic cloves, crushed
¾ c soy sauce
2 bay leaves
16 c water (more if needed)
4 lbs. flour (about 9 cups)
Combine first 6 ingredients with 12 cups water. Bring to boil over high heat. Reduce heat to low and simmer while preparing seitan. (Alternate: instead of making broth this way you can just use 12 cups pre-made veggie-chicken broth or use first 6 ingredients, 6 cups water and 6 cups veggie-chicken stock) Place flour in a large bowl, add last 4 cups of water, & stir to form a firm dough, adding more water if too dry. Knead dough on a floured work surface until smooth and elastic about 10 mins. Place dough in a bowl and add warm water to cover completely. Let sit for 20 mins. Place bowl in sink and knead until water turns white (it’s the starch leaving the flour and going to hell). Drain the milky water, cover with fresh water and knead again until the water turns white. Repeat the process until the water is almost clear. The contents of the bowl may be quite loose and messy, but eventually you’ll have a smooth ball of raw seitan. Divide seitan into smaller pieces and add to the simmering stock. Simmer uncovered for 1 hour, keeping the seitan submerged. Do not boil! When seitan is cooked remove from pot and cool on baking sheet.
To store seitan, place in its own stock in a tightly sealed container in the fridge. It will keep about a week. You can also freeze it alone or in its stock and it will stay good for several weeks. Use seitan in anything calling for meat (It makes amazing chicken nuggets, just cut into bite size shapes, dip in flour, dip in soymilk, then dip in seasoned breadcrumbs and fry till golden brown). Use the stock in anything calling for veggie stock or chicken stock.
1 large carrot, chopped
1 celery stalk, chopped
2 garlic cloves, crushed
¾ c soy sauce
2 bay leaves
16 c water (more if needed)
4 lbs. flour (about 9 cups)
Combine first 6 ingredients with 12 cups water. Bring to boil over high heat. Reduce heat to low and simmer while preparing seitan. (Alternate: instead of making broth this way you can just use 12 cups pre-made veggie-chicken broth or use first 6 ingredients, 6 cups water and 6 cups veggie-chicken stock) Place flour in a large bowl, add last 4 cups of water, & stir to form a firm dough, adding more water if too dry. Knead dough on a floured work surface until smooth and elastic about 10 mins. Place dough in a bowl and add warm water to cover completely. Let sit for 20 mins. Place bowl in sink and knead until water turns white (it’s the starch leaving the flour and going to hell). Drain the milky water, cover with fresh water and knead again until the water turns white. Repeat the process until the water is almost clear. The contents of the bowl may be quite loose and messy, but eventually you’ll have a smooth ball of raw seitan. Divide seitan into smaller pieces and add to the simmering stock. Simmer uncovered for 1 hour, keeping the seitan submerged. Do not boil! When seitan is cooked remove from pot and cool on baking sheet.
To store seitan, place in its own stock in a tightly sealed container in the fridge. It will keep about a week. You can also freeze it alone or in its stock and it will stay good for several weeks. Use seitan in anything calling for meat (It makes amazing chicken nuggets, just cut into bite size shapes, dip in flour, dip in soymilk, then dip in seasoned breadcrumbs and fry till golden brown). Use the stock in anything calling for veggie stock or chicken stock.
Dasheen French Fries
1 Large Dasheen
Enough Water to fill a pot (about 7 cups)
2 Tablespoons salt
Salt to taste
Oil for frying
#1 Important! Wear gloves when handling raw dasheen. It contains a chemical that is itchy to the skin. Peel brown hairy skin off of dasheen with a knife. Cut dasheen into ½ inch patties (about 6-10 slices per dasheen). Combine water and 2 tablespoons salt and bring to a boil. Boil dasheen in salted water for 5-20 mins. (Until soft but not mushy). Drain water and rinse under cold water. Cut into French fry like shapes. Fry in Oil for a few minutes. (They are done before they are brown. When you see a light golden color, they are perfect. They get crisp quite fast.) Drain on paper towels or news paper. Salt the fries and eat!
Note: Dasheen fries taste like a very dense potato, like potato that has more “potato molecules” than usual. I like these SO much more than normal potato French fries now! Dasheen is also known as Taro in other parts of the world. It is what poi is made out of in Hawaii. Once you boil it you can use it in any recipe that calls for potato.
Enough Water to fill a pot (about 7 cups)
2 Tablespoons salt
Salt to taste
Oil for frying
#1 Important! Wear gloves when handling raw dasheen. It contains a chemical that is itchy to the skin. Peel brown hairy skin off of dasheen with a knife. Cut dasheen into ½ inch patties (about 6-10 slices per dasheen). Combine water and 2 tablespoons salt and bring to a boil. Boil dasheen in salted water for 5-20 mins. (Until soft but not mushy). Drain water and rinse under cold water. Cut into French fry like shapes. Fry in Oil for a few minutes. (They are done before they are brown. When you see a light golden color, they are perfect. They get crisp quite fast.) Drain on paper towels or news paper. Salt the fries and eat!
Note: Dasheen fries taste like a very dense potato, like potato that has more “potato molecules” than usual. I like these SO much more than normal potato French fries now! Dasheen is also known as Taro in other parts of the world. It is what poi is made out of in Hawaii. Once you boil it you can use it in any recipe that calls for potato.
Calzones
1 1/2 package firm tofu, mashed *get at Astaphans*
1 cup mushrooms, sliced
1 tomato, diced
1/2 cup grated carrot
1/2 an eggplant, diced
1/2 cup bell pepper, chopped
1/2 a onion, diced
1/2 cup re-hydrated Soya chunks
2 cups spinach, shredded
1/3 cup lemon juice
1 tablespoon sugar
2 tablespoon Italian seasoning
2 tablespoon chopped parsley (fresh)
2 teaspoons minced garlic
1/2 teaspoon each salt and black pepper
1 jar pasta sauce
1 tablespoon oil
Mash tofu in a medium size bowl, sauté for a few minutes in oil until golden and set aside. Sautee onions, mushrooms, eggplant, green peppers and Soya chunks for a few minutes in oil to soften. Add Italian seasoning, carrot and garlic, sautéing for 1-2 more minutes. Mix in spinach and tomato at the end and let it wilt. Take vegetable mixture and add it to tofu. Add lemon juice, sugar, salt, pepper, and parsley to tofu mixture and mix again. Form dough into a ball and roll it out on a floured surface till its 6 inches in diameter. Divide the filling into 8 portions and put one portion in the center of the circle. Using your hands, bend one side of the circle over the topping and use a fork to move the filling along the crease. With your finger dab water on the bottom edge to seal the top dough. Flute the edge or take a fork and press the tines to seal around the filling. Lightly coat with oil then bake at 400 degrees F for 40 minutes or until golden brown.
1 cup mushrooms, sliced
1 tomato, diced
1/2 cup grated carrot
1/2 an eggplant, diced
1/2 cup bell pepper, chopped
1/2 a onion, diced
1/2 cup re-hydrated Soya chunks
2 cups spinach, shredded
1/3 cup lemon juice
1 tablespoon sugar
2 tablespoon Italian seasoning
2 tablespoon chopped parsley (fresh)
2 teaspoons minced garlic
1/2 teaspoon each salt and black pepper
1 jar pasta sauce
1 tablespoon oil
Mash tofu in a medium size bowl, sauté for a few minutes in oil until golden and set aside. Sautee onions, mushrooms, eggplant, green peppers and Soya chunks for a few minutes in oil to soften. Add Italian seasoning, carrot and garlic, sautéing for 1-2 more minutes. Mix in spinach and tomato at the end and let it wilt. Take vegetable mixture and add it to tofu. Add lemon juice, sugar, salt, pepper, and parsley to tofu mixture and mix again. Form dough into a ball and roll it out on a floured surface till its 6 inches in diameter. Divide the filling into 8 portions and put one portion in the center of the circle. Using your hands, bend one side of the circle over the topping and use a fork to move the filling along the crease. With your finger dab water on the bottom edge to seal the top dough. Flute the edge or take a fork and press the tines to seal around the filling. Lightly coat with oil then bake at 400 degrees F for 40 minutes or until golden brown.
Calzone Dough
2 cup lukewarm water
1 1/2 tablespoons yeast
2 teaspoon salt
1 1/2 tablespoon sugar
6 cups flour, plus extra for dusting
2 tablespoon oil
In a bowl, combine the water, yeast, salt and sugar, and stir to dissolve. Set aside for 15 minutes, then add the flour, and mix until smooth. Turn the dough out onto a floured work surface, and knead for 10 minutes, adding more flour if necessary. The dough should feel smooth and elastic. Lightly oil a bowl, and place dough inside. Let rise in a warm place until doubled in size, about 1 hour. Quarter the dough, and shape each piece into a ball. Cover, and let rise another 15 minutes. Makes enough dough for 8 calzones.
1 1/2 tablespoons yeast
2 teaspoon salt
1 1/2 tablespoon sugar
6 cups flour, plus extra for dusting
2 tablespoon oil
In a bowl, combine the water, yeast, salt and sugar, and stir to dissolve. Set aside for 15 minutes, then add the flour, and mix until smooth. Turn the dough out onto a floured work surface, and knead for 10 minutes, adding more flour if necessary. The dough should feel smooth and elastic. Lightly oil a bowl, and place dough inside. Let rise in a warm place until doubled in size, about 1 hour. Quarter the dough, and shape each piece into a ball. Cover, and let rise another 15 minutes. Makes enough dough for 8 calzones.
Vegan Pizza Dough
4 ½ c flour
1 ½ t salt
1 t instant yeast
¼ c oil
1 ¾ c ice water
Italian seasoning or fresh chopped oregano, basil, and rosemary to taste (optional)
Mix dry ingredients. Add wet ingredients. Mix until incorporated. Knead dough for about 5-10 minutes. Divide into 2 balls. Roll out one ball to fit desired cookie sheet, or pizza pan. Coat pan with oil and sprinkle with cornmeal, then lay dough on top. Cover dough with oil and favorite toppings. Bake pizza at 425 oF for 20-25 mins. Reserve leftover dough for later use. Store uncooked dough in plastic, in refrigerator.
1 ½ t salt
1 t instant yeast
¼ c oil
1 ¾ c ice water
Italian seasoning or fresh chopped oregano, basil, and rosemary to taste (optional)
Mix dry ingredients. Add wet ingredients. Mix until incorporated. Knead dough for about 5-10 minutes. Divide into 2 balls. Roll out one ball to fit desired cookie sheet, or pizza pan. Coat pan with oil and sprinkle with cornmeal, then lay dough on top. Cover dough with oil and favorite toppings. Bake pizza at 425 oF for 20-25 mins. Reserve leftover dough for later use. Store uncooked dough in plastic, in refrigerator.
Super Yummy Vegan Pizza
1 cup pineapple, cubed
2 tomatoes, sliced into rounds
2 bell peppers, sliced into strips
2 onions, sliced into strips
1 christophene, cubed
1/2 an eggplant, cubed
1 cup shredded cabbage
2 garlic cloves, minced (more if you like garlic)
1 scotch bonnet pepper, minced (wear gloves!)
1 tablespoon Italian seasoning
1/2 teaspoon salt
pasta sauce to cover dough
1 tablespoon oil
cornmeal for dusting
Prepare pizza dough (or you can use calzone dough). Roll out dough to fit your baking sheet. Grease baking sheet and sprinkle with a little cornmeal and place rolled out dough on it. Coat rolled out dough with the oil. Spread pasta sauce over the dough. Start with tomato and layer over pizza. Then layer the eggplant, the christophene, the scotch bonnet, then the cabbage, the garlic, the bell pepper, the onions and finish with the pineapple. Sprinkle Italian seasoning and salt over everything and bake at 450 F for 20-30 minutes or until dough starts to turn golden brown and onions and pineapple have brown edges. Serve with hot sauce or hot pepper flakes if you like it really spicy. This is the best pizza ever, you don’t even need cheese. The sweetness of the pineapple really compliments the spicy/salty/savory flavor of all the other veggies. I get the “pizza crazies” when I make it and eat it like 4 days in a row. You can try any veggie combination you like. Ideas to try are substituting the cabbage for spinach, or the eggplant for mushrooms etc…
2 tomatoes, sliced into rounds
2 bell peppers, sliced into strips
2 onions, sliced into strips
1 christophene, cubed
1/2 an eggplant, cubed
1 cup shredded cabbage
2 garlic cloves, minced (more if you like garlic)
1 scotch bonnet pepper, minced (wear gloves!)
1 tablespoon Italian seasoning
1/2 teaspoon salt
pasta sauce to cover dough
1 tablespoon oil
cornmeal for dusting
Prepare pizza dough (or you can use calzone dough). Roll out dough to fit your baking sheet. Grease baking sheet and sprinkle with a little cornmeal and place rolled out dough on it. Coat rolled out dough with the oil. Spread pasta sauce over the dough. Start with tomato and layer over pizza. Then layer the eggplant, the christophene, the scotch bonnet, then the cabbage, the garlic, the bell pepper, the onions and finish with the pineapple. Sprinkle Italian seasoning and salt over everything and bake at 450 F for 20-30 minutes or until dough starts to turn golden brown and onions and pineapple have brown edges. Serve with hot sauce or hot pepper flakes if you like it really spicy. This is the best pizza ever, you don’t even need cheese. The sweetness of the pineapple really compliments the spicy/salty/savory flavor of all the other veggies. I get the “pizza crazies” when I make it and eat it like 4 days in a row. You can try any veggie combination you like. Ideas to try are substituting the cabbage for spinach, or the eggplant for mushrooms etc…
Rosemary Thyme Focaccia
2 teaspoons sugar
1 1/2 tablespoons yeast
2/3 cup warm water
4 cups all-purpose flour
1/4 cup olive oil
1/2 teaspoon salt
1 tablespoon fresh minced rosemary or 1 teaspoon dried
1/2 tablespoon fresh minced thyme or 1/2 teaspoon dried
In a small bowl, dissolve sugar and yeast in warm water. Let stand until creamy, about 10 minutes. In a large bowl, combine the yeast mixture with flour, rosemary, and thyme; stir well to combine. Stir in additional water, 1 tablespoon at a time, until all of the flour is absorbed. When the dough has pulled together, turn it out onto a lightly floured surface and knead briefly for about 1 minute. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled, about 30 minutes. Preheat oven to 475 degrees F. Punch down dough to deflate and turn it out onto a lightly floured surface; knead briefly. Pat or roll the dough into the shape of your baking sheet and place on a lightly greased baking sheet. Brush the dough with oil and sprinkle with salt. Bake focaccia in oven for 10 to 20 minutes, depending on desired crispness. If you like it moist and fluffy, cook about 10 minutes. If you like it crunchier and darker in the outside, cook 20 minutes.
1 1/2 tablespoons yeast
2/3 cup warm water
4 cups all-purpose flour
1/4 cup olive oil
1/2 teaspoon salt
1 tablespoon fresh minced rosemary or 1 teaspoon dried
1/2 tablespoon fresh minced thyme or 1/2 teaspoon dried
In a small bowl, dissolve sugar and yeast in warm water. Let stand until creamy, about 10 minutes. In a large bowl, combine the yeast mixture with flour, rosemary, and thyme; stir well to combine. Stir in additional water, 1 tablespoon at a time, until all of the flour is absorbed. When the dough has pulled together, turn it out onto a lightly floured surface and knead briefly for about 1 minute. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled, about 30 minutes. Preheat oven to 475 degrees F. Punch down dough to deflate and turn it out onto a lightly floured surface; knead briefly. Pat or roll the dough into the shape of your baking sheet and place on a lightly greased baking sheet. Brush the dough with oil and sprinkle with salt. Bake focaccia in oven for 10 to 20 minutes, depending on desired crispness. If you like it moist and fluffy, cook about 10 minutes. If you like it crunchier and darker in the outside, cook 20 minutes.
Dasheen Veggie Burgers
2 cups cooked dasheen , mashed/chopped
1 tbsp hot pepper sauce
1 tbsp oil
½ tsp baking powder
½ cup oats
½ cup chopped cooked rice
½ carrot, diced
2 cloves garlic, minced
½ small onion, diced
1 tsp adobo seasoning
½ tsp pepper
2 tbsp ketchup
8 basil leaves – chopped (optional)
2 tbsp cornmeal
Mix everything together to form a very stiff, thick paste, adding more flour if it’s not stiff enough. Form into 8 equal balls and flatten each ball into a burger shape. Fry in a ¼ inch of oil until brown on both sides. Drain on paper towels or newspaper. Serve hot. If you keep them in a refrigerator, reheat them in a lightly oiled pan before serving. These are great with the Garlic Basil Dasheen Buns.
1 tbsp hot pepper sauce
1 tbsp oil
½ tsp baking powder
½ cup oats
½ cup chopped cooked rice
½ carrot, diced
2 cloves garlic, minced
½ small onion, diced
1 tsp adobo seasoning
½ tsp pepper
2 tbsp ketchup
8 basil leaves – chopped (optional)
2 tbsp cornmeal
Mix everything together to form a very stiff, thick paste, adding more flour if it’s not stiff enough. Form into 8 equal balls and flatten each ball into a burger shape. Fry in a ¼ inch of oil until brown on both sides. Drain on paper towels or newspaper. Serve hot. If you keep them in a refrigerator, reheat them in a lightly oiled pan before serving. These are great with the Garlic Basil Dasheen Buns.
Garlic Basil Dasheen Buns
¾ cup cooked dasheen, mashed
1 ½ cup flour
less than ½ cup warm water
1 tsp instant yeast
1 tsp salt
½ tbsp oil
1 tbsp fresh basil, julienned
½ tsp pepper
3 cloves garlic, minced
Mix everything but the oil and water. Add warm water and oil and kneed for 10 minutes. Let the dough rise for 1 hour, then form into balls and rise for another 30 mins. Cook for 20- 30 mins. at 375 oF or until golden brown on top.
Coconut Syrup
½ cup sugar
½ cup coconut cream (thick coconut milk)
¼ teaspoon cornstarch mixed with 3 Tablespoons water
Mix all ingredients in a saucepan and heat over medium heat until mixture just starts to thicken. Serve warm.
Banana Coconut Pancakes
2 bananas, speckled slightly
1½ cup flour
½ cup sugar
1 cup coconut milk
¾ cup water
1 teaspoon vanilla
½ teaspoon salt
1 teaspoon baking powder
2 teaspoons oil
¼ cup shredded fresh coconut
Add all ingredients to a blender, bananas and liquid first. Blend until smooth and creamy. Heat some oil or margarine in a pan and pour pancakes of desired size into heated pan. Cook over medium heat until the entire surface of the pancake is covered in small holes. Flip pancakes and cook all the way through, about 5 more minutes. Serve with salt or margarine, and coconut syrup, or desired syrup of choice.
Saturday, June 21, 2008
Sweet Potato Bake
3 large sweet potatoes
1 medium small christophene
6-7 Pommerac (Malacca) (or the apple of your choice)
1 onion
1 large clove minced garlic
1 tablespoon minced ginger
2 teaspoon minced fresh fennel or anise
2 1/2 tablespoons soy sauce
1 1/2 tablespoon cornstarch
1/2 teaspoon cumin (or to taste)
1/2 teaspoon cayenne pepper (or to taste)
3 tablespoon sugar
Mix the soy sauce, sugar, cumin, and cayenne with approximately 1/2 to 3/4 cup of cold water. Stir in the cornstarch and mix until smooth. Add the minced fennel or anise, minced garlic and ginger.
Peel sweet potatoes, christophene and onion. Use a slicer to slice the potato, pommerac, christophene and onion fine. If you don't have one, slice by hand. You can either layer the ingredients in a shallow baking pan (which has either been sprayed with non-stick oil or greased with a little oil) or mix the ingredients and dump them into the baking pan, which is much easier (but less pretty ;) ). Pour over 1/2 of the liquid mixture (stir to make sure the cornstarch is blended) cover and bake at 400 degrees for 1/2 hour. Turn the heat to 350, uncover, pour the rest of the liquid over the vegetables and bake another 1/2 hour or until the sweet potatoes are done/tender.
1 medium small christophene
6-7 Pommerac (Malacca) (or the apple of your choice)
1 onion
1 large clove minced garlic
1 tablespoon minced ginger
2 teaspoon minced fresh fennel or anise
2 1/2 tablespoons soy sauce
1 1/2 tablespoon cornstarch
1/2 teaspoon cumin (or to taste)
1/2 teaspoon cayenne pepper (or to taste)
3 tablespoon sugar
Mix the soy sauce, sugar, cumin, and cayenne with approximately 1/2 to 3/4 cup of cold water. Stir in the cornstarch and mix until smooth. Add the minced fennel or anise, minced garlic and ginger.
Peel sweet potatoes, christophene and onion. Use a slicer to slice the potato, pommerac, christophene and onion fine. If you don't have one, slice by hand. You can either layer the ingredients in a shallow baking pan (which has either been sprayed with non-stick oil or greased with a little oil) or mix the ingredients and dump them into the baking pan, which is much easier (but less pretty ;) ). Pour over 1/2 of the liquid mixture (stir to make sure the cornstarch is blended) cover and bake at 400 degrees for 1/2 hour. Turn the heat to 350, uncover, pour the rest of the liquid over the vegetables and bake another 1/2 hour or until the sweet potatoes are done/tender.
Orange Sapodilla Cinnamon Rolls
Topping
2 Tbsp vegan margarine or shortening, melted or you can use oil
2 sapodilla, mashed
3 tablespoons chopped almonds, cashews or walnuts
2 Tbsp firmly packed brown sugar
1 teaspoon cinnamon
Filling
zest from 1 orange
5 sapodilla, mashed ( if sapodilla not available, use oil, shortening or margarine combined w/ chopped nuts to equal 3/4 cup)
1/2 cup firmly packed brown sugar
1 1/2 teaspoon cinnamon
Dough
1 1/2 cup whole wheat flour
1 1/2 cup white flour
1 Tbsp baking powder
1 Tbsp. yeast
3 Tbsp firmly packed brown sugar
1/2 teaspoon orange zest
5 Tbsp vegetable oil
1/2 cup orange juice
1/2 cup soymilk or water
1 tablespoon vanilla extract
Glaze
1/2 cup icing (powdered) sugar
3 tsp orange juice
Preheat oven to 350°F. Mix ingredients for topping in a nonstick round cake pan.
In a large bowl, combine dry ingredients for dough. Add oil and cut in with a fork. Mix in orange juice, soymilk and vanilla to make a soft dough. Let dough rise for 1 hour in a warm place. Turn dough onto floured surface, knead lightly, and roll out into an 12" x 16" rectangle.
Mix together filling ingredients and spread on dough. Roll up to make a 16" long log. Slice into 12-16 pieces. Arrange pieces in cake pan. Flatten with hands to fill the pan.Let rise for 30-45 mins.
Bake for 15-25 minutes, or until golden brown on top. Mix together glaze ingredients. Let baked buns sit in pan for 2-3 minutes, then turn out onto a plate. Drizzle glaze over buns and serve immediately.
2 Tbsp vegan margarine or shortening, melted or you can use oil
2 sapodilla, mashed
3 tablespoons chopped almonds, cashews or walnuts
2 Tbsp firmly packed brown sugar
1 teaspoon cinnamon
Filling
zest from 1 orange
5 sapodilla, mashed ( if sapodilla not available, use oil, shortening or margarine combined w/ chopped nuts to equal 3/4 cup)
1/2 cup firmly packed brown sugar
1 1/2 teaspoon cinnamon
Dough
1 1/2 cup whole wheat flour
1 1/2 cup white flour
1 Tbsp baking powder
1 Tbsp. yeast
3 Tbsp firmly packed brown sugar
1/2 teaspoon orange zest
5 Tbsp vegetable oil
1/2 cup orange juice
1/2 cup soymilk or water
1 tablespoon vanilla extract
Glaze
1/2 cup icing (powdered) sugar
3 tsp orange juice
Preheat oven to 350°F. Mix ingredients for topping in a nonstick round cake pan.
In a large bowl, combine dry ingredients for dough. Add oil and cut in with a fork. Mix in orange juice, soymilk and vanilla to make a soft dough. Let dough rise for 1 hour in a warm place. Turn dough onto floured surface, knead lightly, and roll out into an 12" x 16" rectangle.
Mix together filling ingredients and spread on dough. Roll up to make a 16" long log. Slice into 12-16 pieces. Arrange pieces in cake pan. Flatten with hands to fill the pan.Let rise for 30-45 mins.
Bake for 15-25 minutes, or until golden brown on top. Mix together glaze ingredients. Let baked buns sit in pan for 2-3 minutes, then turn out onto a plate. Drizzle glaze over buns and serve immediately.
Welcome!
Being vegan = being awesome! This collection of recipes I made use all vegan ingredients available on Dominica... Some of them are a little harder to find than others, but if you just look around you can find a lot of really useful things.
One great resource for hard to find ingredients is Astaphans in Roseau.. there you can find canned tofu, tahini paste, sesame oil, nori (for sushi!), rice vinegar, molasses, raw coconut oil, jasmine green tea, baby corn, water chestnuts, bamboo shoots, as well as some really nice thai pastes and sauces..
Besides those specialty items, it is really easy to make delicious vegan food everyday with what is available at the local stores and produce markets.
Give it a try.. homemade food is always the best!
One great resource for hard to find ingredients is Astaphans in Roseau.. there you can find canned tofu, tahini paste, sesame oil, nori (for sushi!), rice vinegar, molasses, raw coconut oil, jasmine green tea, baby corn, water chestnuts, bamboo shoots, as well as some really nice thai pastes and sauces..
Besides those specialty items, it is really easy to make delicious vegan food everyday with what is available at the local stores and produce markets.
Give it a try.. homemade food is always the best!
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