She’s just as darling as ever… my baby!
I know I haven’t posted in a long time — I’m busy as usual. Trying to finish writing my third Forever Fifteen book and planning to enter the Worldwide Vegan Bake Sale this year for a great cause, The Wagner Farm Rescue Fund.
Anyway, I’ve been making some forays into Artisan Vegan Cheese and recently bought a great cookbook called the Non-Dairy Formulary. Both have LIFE-CHANGING recipes for anyone trying to get away from dairy products.
Today I made this delicious, non-dairy pizza using some homemade artisan vegan cheese, homemade pizza crust, and some jar marinara doctored with some imported tomato purée and salt and pepper:
I’m going to be serving Vegan Pizza By the Slice at the Bake Sale and Non-Dairy Nachos most likely using the Best Ever Vegan Nachos recipe. Also there will be the usual array of cookies, muffins, banana bread, etc. It’s really heartwarming how many people have volunteered to help me for the Bake Sale. I swear they are trying to renew my faith in the human race!
Woohoo! My Italian Wedding Soup from Daily Vegan Lunch recipe is up for some sort of prize for which you can vote. Help me win a toaster oven by voting (just kidding, I’m not sure what the prize is)
It’s number 112 I think. The black bowls that are red on the inside are mine.
It’s the last Daily Vegan Lunch! No. 365!!
This recipe uses a modified version of tofu parmesan from Jo Stephaniak’s Ultimate Uncheese Cookbook, which I highly recommend.
“Normal” eggplant parmagiana at Olive Garden is 850 calories per serving, which is fairly staggering. It gets worse because there are 35 grams of fat in that serving, the majority of which are coming from carcinogenic cheese! Now we see the reason vegans are an average of 40 pounds lighter than everyone else.
This recipe only gets fat from tahini (sesame seed butter) and from greasing the pan for the crunchy eggplant cutlets, which you don’t technically need to do.
1 medium sized eggplant, cut into slices
1 tablespoon egg replacer plus 1/4 cup water OR 1 tablespoon flaxseed meal and 1/2 cup of water. If using flaxseed meal, blend it in the food processor for a smoother consistency.
1.5 cups breadcrumbs or panko
1 tablespoon fresh parsley or 1 teaspoon dried parsley flakes
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
Salt to taste
FOR THE PARMESAN:
1/2 cup onion, roughly chopped
2 teaspoons arrowroot or cornstarch
1 cup firm tofu
2 tablespoons tahini or cashew butter
2 tablespoons nutritional yeast
1 cup water
1/2 teaspoon salt or to taste
Mix the egg replacer or flaxseed meal with water, set aside in a small bowl.
Mix the breadcrumbs, parsley, herbs, and salt and spread the mixture on a plate.
Cut the eggplant into 3/4 inch slices and coat first in egg-replacer or flaxseed wash, then coat with breadcrumbs as thickly as possible.
Lay the cutlets on a greased cookie sheet and bake at 350 for 20 minutes.
Meanwhile, make the parmesan sauce. Combine onions, arrowroot, tofu, tahini, nutritional yeast, water, and salt in a food processor or blender and blend until liquified and completely smooth.
Transfer the liquid to a small pan and cook on medium heat, stirring constantly until thickened, 3 – 5 minutes.
Take the eggplant cutlets out of the oven, flip them over, and spoon thickened parmesan on them. Put them back into the oven for about 10 more minutes.
Serve with cooked spaghetti and marinara sauce.
My husband said he really liked these.
1 tablespoon flaxseed meal (or 1 tablespoon of flaxseeds put into the coffee grinder or food processor)
1 and 1/3 cups water and 1/4 cup cashew butter or pre-soaked cashews OR 1 and 1/3 cups soy or almond nondairy creamer and a pinch of salt
1 tablespoon sugar
1 teaspoon vanilla
1/4 teaspoon allspice
3/4 cup plus 1 tablespoon flour
2 cups frozen or fresh strawberries
1 tablespoon sugar
1/2 cup water mixed with 2 teaspoons arrowroot or cornstarch
TOFU BACON INGREDIENTS:
1 package any kind of tofu, frozen, thawed, and squeezed dry
1 tablespoon maple syrup
2 tablespoons soy sauce
1 tablespoon nutritional yeast
1 teaspoon oil for frying
STRAWBERRY CREPE DIRECTIONS:
In a blender or food processor, combine the water, cashew butter, and flaxseed meal (or the soy nondairy creamer in place of the water and cashews), sugar, allspice, and vanilla. Blend it extremely well.
Mix the resulting milk with the scant cup of flour until just blended — it will make a pourable batter.
Let the batter rest while you prepare the strawberries.
Mix the water, sugar, and arrowroot or cornstarch in a shallow bowl. Place strawberries (they can be frozen) in a small pan and cook them on medium heat until they are heated through. This can take up to seven minutes if you used frozen strawberries. Add the water-sugar-arrowroot mixture to the pan. Stir until thickened and take it off the heat.
Grease a nonstick griddle or flat pan with about a teaspoon of oil or vegan butter. Heat the pan to medium. Use a ladle to pour out about a half cup of batter. At this point it will cook like a pancake. When about a dozen bubbles appear, gently flip the crepe over and cook for 30 more seconds.
Now the crepes can be served with strawberry filling rolled inside. This recipe makes about 6 small crepes. Sprinkle them with powdered sugar through a sieve or sifter.
FOR THE TOFU BACON:
Freezing tofu will give it a very meaty texture. To freeze tofu, take it out of the package and drain off the water and put it in a freezer-proof container that gives some room for expansion. Freeze overnight. Thaw on the countertop the next day or thaw in the microwave or on stovetop if you’re in a hurry. The tofu can now be squeezed dry like a sponge.
Combine the soy sauce, syrup, and nutritional yeast in large bowl. Mix into a slurry. Tear the tofu into bite sized pieces and immerse them to coat. Thin the slurry down with a tablespoon or two of water if it doesn’t seem to be going far enough to coat all the pieces.
Fry the coated pieces in a shallow pan at medium heat until browned, about 3 minutes. Using oil to fry them is optional.
2 tablespoons oil
5 cloves garlic
2 cups onion, chopped
1.5 cups celery, chopped
2 cups carrots, chopped
1/4 cup vegan baco bits
3/4 cup tomato paste OR 1 cup tomato sauce
1 teaspoon sage
1 teaspoon basil
1 cup pearl barley
Up to 1 tablespoon of salt or to taste
1/2 package of Gimme Lean refrigerated vegan sausage, rolled into balls
In a very large stockpot on medium heat, fry garlic and onion in 2 tablespoons of oil until onion is translucent, about 5 minutes. Add carrots, baco bits, sage, basil, and celery and allow it to stir-fry for about 5 minutes more. Add ten cups of water. Turn heat to high. Bring the soup to a boil and then turn heat to medium-high, allowing it to simmer at a low boil for 20 – 30 minutes or until the largest piece of carrot is fork tender.
Stir in the cup of pearl barley. It should take about 20 – 30 minutes to cook.
Meanwhile, roll Gimme Lean into balls and fry them at medium-high heat in a pan in a small amount of oil or in a tablespoon of water until they are brown. You can also use purchased frozen veggie meatballs, cut up veggie sausage, or a can (do not fry) of rinsed, cooked beans such as navy beans or kidney beans.
Stir in the tomato paste or sauce.
You might have noticed at this point that this soup does not use broth. When you consider that all vegetable broth is pretty much the strained water from boiling vegetables a long time, you can see why I didn’t worry about using actual broth. Add salt, little by little, until the soup tastes good, up to a tablespoon.
Add the fried meatballs or unfried beans to the soup.
1/2 package of rice noodles, or about 4 cups cooked
1/2 a lemon’s juice, about 2 tablespoons
1 cup frozen peas
2 cups snow peas a.k.a. mangetouts
1 cup julienned carrot
1 cup frozen green beans
1 cup green onion, minced
2 cloves fresh garlic, minced or 1 tablespoon
1 tablespoon oil
1 cup cashews
1 tablespoon chili sauce or 2 teaspoons sriacha or tabasco
1 teaspoon cumin
1 teaspoon garam masala
Cook rice noodles by bringing a pot of water to boiling and immediately turning off heat. Add the rice noodles and let them sit five minutes. You wouldn’t think they’d be soft and edible in such a short time but they will. Drain them and set them aside.
Steam the carrots, peas, snowpeas, and green beans by cooking in about a cup of water in the stove until the peas are unfrozen, about five minutes. You can also use the microwave, which only takes 2 minutes. Drain the water and set the vegetables aside.
In a blender or food processor, combine chili/hot sauce, lemon juice, and cashews. Pulse until cashews are chopped, less than 10 seconds usually.
Fry the garlic in a tablespoon of oil in a large pan on medium-high heat for about 30 seconds. Add the strained vegetables, noodles, and cashew-lemon juice mixture from the food processor. Stir to combine. Heat through for up to two minutes.