More Vegan Recipes with and without tomatoes

[Dee]

1. Sweet and sour tofu

serves 4 - 6 as a side dish

 

2 cups bell pepper cut into 3/4" squares (mix the colors)

1 carrot, thinly sliced

3/4 cup scallions, cut on the diagonal into 3/4" long pieces (about 1 bunch)

1 generous teaspoon fresh ginger root, finely minced or grated

2 - 3 teaspoons minced garlic

1 - 8 ounce can unsweetened pineapple chunks with juice

1/2 cup apricot fruit spread (use the fruit only, fruit sweetened kind)

1 cup vegetable stock

1 tablespoon tamari or soy sauce

1/4 cup balsamic vinegar or dry sherry

1/4 cup apple cider vinegar

1 tablespoon cornstarch dissolved in 1/4 cup dry sherry or water

1 pound firm tofu cut into 1/2 inch cubes.

 

In a large nonstick skillet saute the bell pepper in the balsamic vinegar or

dry sherry for about 5 minutes.

Add ginger and garlic to skillet, stir for about 2 minutes. Add pineapple

chunks with their juice.

Add soy sauce, jam, cider vinegar, tofu adn scallions.

Stir and simmer gently for 5 - 10 minutes.

Remove from heat. Stir in the dissolved cornstarch to blend well, return to

heat and stir constantly until the sauce thickens. Serve with steamed rice.

 

2. Krab Kakes

This recipe is a real treat for vegetarians who miss the seafood specialties of the U.S. East Coast. But would you look at this: there's almost no fat, little salt, lots of protein, and a heck of a lot of flavor! Best served with salad, you can precede these little expressions of delight with a light tomato soup and serve with a seafood cocktail sauce (check the ingredients first!) or simply with slices of lemon.

 

 

Ingredients:

one aseptic (box) package of very firm tofu

2 cups 1-cm-cube bread crumbs

2 tablespoons fresh, minced onion

1 ripe plantain

2 teaspoons lemon juice and pulp

5 dashes Tabasco sauce

4 tablespoons mayonnaise (see below)

8 teaspoons Old Bay (see below)

1/4 cup or less of chopped dried seaweed of your choice

1 teaspoon fresh parsley, chopped

Method:

Cut the tofu into pieces roughly 1cm by 1cm by 3cm -- you know, the size of picked crab meat. Gently mix it in a large bowl with the bread crumbs. Add the onion and mix again.

 

Process the plantain with the lemon juice and Tabasco sauce in a food processor or with an electric blender until smooth. Add this blend to the tofu mixture and gently stir. Add the mayonnaise, Old Bay, nori, and parsley, and stir. Cover and chill at least one hour.

 

Dust hands with flour and shape the mixture into 12 or 15 patties or balls. Bake on a cookie sheet at 350 degrees F until brown and heated through (30 or 40 minutes). Serve hot, garnished with parsley and a slice of lemon. Squeeze a lemon over them and/or flavor with Tabasco sauce.

 

Notes:

Note about mayonnaise: You can purchase prepared vegan mayonnaise from many natural-food stores, and it can also be made from tofu. I don't have a tofu-mayo recipe; Nasoya's "Nayonaise" works well.

 

Note about Old Bay: This is a blend of spices easily found on the U.S. East Coast. Now that McCormick has bought the original company, it's distributed nationwide and can be found in the fresh fish area or spice aisle of any large supermarket. If you can't find it, any other blend of crab boil should do.

 

Preparation time is about an hour.

 

Yields 12 to 15 krab kakes.

 

When preparing this recipe and any other food you enjoy, please use organically-grown vegetables, fruits, grains, and flavorings. The Earth you save may be your own.

 

 

3. Super Soy Burgers

 

Pan spray

1 1/2 cups soybeans -- cooked and mashed

3/4 cup brown rice -- cooked

1 egg

3 tablespoons soy sauce

5 scallion -- minced

1 tablespoon nutritional yeast

1 tablespoon cornstarch

2 tablespoons dijon mustard

2 tablespoons fresh mixed herbs -- chopped

salt & pepper -- to taste

 

1. Preheat oven to 400 degrees.

 

2. In a large bowl, thoroughly combine all ingredients. Let rest for 15 minutes.

 

3. Form mixture into 8 patties. Place on cookie sheet and bake for 30 minutes, or until golden brown.

 

NOTES : Makes 8 4-ounce patties.

 

 

4. MACARONI AND CHEESE WITH SECRET SILKEN TOFU SAUCE

6 to 8 kid-sized servings

The same children I tested this on 5 years ago still request this each and every time they come to my house for dinner. This basic macaroni and cheese is rich and comforting. Using pureed silken tofu as a base for the sauce gives the kids a good dose of soy goodness.

 

10 to 12 ounces elbow macaroni (or other short pasta shape such as cavatappi)

12.3-ounce package silken tofu

2 tablespoons nonhydrogenated margarine

1 1/2 cups firmly packed organic grated cheddar cheese or cheddar-style nondairy cheese

Salt to taste

Cook the macaroni in plenty of rapidly simmering water until al dente, then drain.

 

Meanwhile, puree the tofu until perfectly smooth in a food processor or blender. Transfer to a medium sauce pan and add the margarine and cheese. Slowly bring to a gentle simmer, stirring often, then cook over low heat until the cheese is thoroughly melted.

 

Combine the cooked macaroni and sauce in a serving container and stir together. Season with salt to taste and serve at once.

 

VARIATION: Bake in a casserole dish at 400 degrees for 20 to 30 minutes, or until the top is golden and crusty.

 

5. SOY DELI HEROES

Makes one sandwich

This is a good sandwich idea for hungry teens. The array of choices in the soy “deli” have helped expand vegetarian lunch options. This recipe is for one sandwich; increase the quantities as needed if you are making more than one.

 

6- to 7-inch hero roll

Soy mayonnaise

Mustard

2 to 3 soy deli slices, “Foney Baloney,” chicken or turkey-style slices, or Canadian “bacon,” cut in halves

1 slice American-style soy cheese or rice cheese, optional

Very finely shredded lettuce

Very thinly sliced firm plum tomato

Dill pickle, optional

Split the hero roll lengthwise. Spread one half with soy mayonnaise, and the other with mustard. Line one half with the deli slices and the other with the cheese if it is being used (if not, line both halves with deli slices. Top one half with the lettuce and the other with the tomato slices. Put the halves together and wrap tightly with plastic wrap. Wrap up a pickle to go along with the sandwich if desired.

 

6. MOM'S "TUNA"-NOODLE CASSEROLE

Serves: 6 to 8

 

Avegan version of an old-fashioned casserole.

 

12 ounces ribbon noodles

1 tablespoon light olive oil

3 medium celery stalks, diced

1 cup sliced mushrooms

2 cups soy or rice milk

1/4 cup unbleached white flour

8-ounce package baked tofu, finely diced

2 to 3 scallions, sliced

Salt and freshly ground pepper to taste

Wheat germ for topping

Preheat the oven to 350 degrees.

 

Bring water to a boil in a large pot. Add the noodles and cook until just tender, according to package directions.

 

In the meantime, heat the margarine or oil in a medium-sized saucepan. Add the celery dice and saute over medium heat for 3 to 4 minutes. Add the mushrooms and continue to saute until the mushrooms are wilted.

 

Pour 1 1/2 cups of the soy or rice milk into the saucepan and bring to a simmer. Combine the remaining milk with the flour in a small bowl and stir until the flour is smoothly dissolved. Slowly pour into the saucepan, stirring constantly. Simmer gently until the sauce has thickened, then remove from the heat.

 

When the noodles are done, drain them, then return them to the pot. Pour in the sauce, then add the baked tofu and scallions and season to taste with salt and pepper. Transfer the mixture to an oiled, large shallow casserole dish. Top generously with wheat germ. Bake for 30 to 35 minutes, or until the top is golden brown and beginning to get crusty. Allow to cool for 5 minutes, then cut into squares to serve.

 

7. Chili Cheese Dog Casserole

 

 

1 package (16 oz.) MORNINGSTAR FARMS® AMERICA'S ORIGINAL VEGGIE DOG™

1 can (22 oz.) chili beans

6 slices American cheese

1 tube (11 oz.) refrigerated breadsticks

 

 

 

1. Split MORNINGSTAR FARMS AMERICA'S ORIGINAL VEGGIE DOGS lengthwise and arrange in bottom of greased 8 x 12-inch (2 quart) baking dish. Spread chili beans evenly over veggie dogs. Top with cheese slices.

2. Unroll breadstick dough keeping a continuous sheet of dough. Carefully place dough on top of cheese allowing dough to conform to shape of pan.

3. Bake at 375° F about 30 minutes or until rolls are lightly brown.

 

8. Chik Nuggets™ Noodle Casserole

 

 

1 cup processed cheese spread

1 can (10 3/4 oz.) condensed cream of mushroom soup

1/2 cup fat-free milk

1 1/2 cups frozen peas

1 package MORNINGSTAR FARMS® CHIK NUGGETS™

thawed, cut in quarters

2 cups drained, cooked egg noodles

1/8 teaspoon pepper

1/2 cup KELLOGG'S CORN FLAKES® cereal

 

 

 

1. In 4-quart saucepan, heat cheese, soup, milk, and peas, stirring frequently, until hot and combined. Stir in MORNINGSTAR FARMS CHIK NUGGETS, noodles, and pepper. Place in 2-quart casserole coated with vegetable cooking spray.

 

2. Bake at 350° F about 20 minutes or until heated through. Sprinkle with potato chips and return to oven about 5 minutes or until chips start to brown. Serve hot.

 

 

9. Chik Patties® Parmesan

 

 

1/2 cup chopped onion

2 cloves minced garlic

1 tablespoon olive oil

12 ounces tomato paste

2 1/2 cups water

1 1/4 teaspoons dried oregano

1 1/4 teaspoons dried basil

1 teaspoon sugar

1/8 teaspoon pepper

2 cups cooked pasta

1 package (10 oz.) MORNINGSTAR FARMS® CHIK PATTIES® Breaded Veggie Patties

4 ounces shredded low-fat Mozzarella cheese, divided

2 tablespoons parsley flakes

 

 

 

1. In large saucepan, sauté onion and garlic in oil until tender. Add tomato paste, water, oregano, basil, sugar, and pepper. Heat until boiling. Reduce heat and simmer 30 minutes.

 

2. Prepare MORNINGSTAR FARMS CHIK PATTIES Breaded Veggie Patties according to package directions.

 

3. Pour pasta into 2-quart baking dish coated with cooking spray. Spread 1 cup sauce evenly over pasta. Arrange MORNINGSTAR FARMS CHIK PATTIES Breaded Veggie Patties in dish and top with 1/2 of the cheese. Cover with remaining sauce; sprinkle with remaining cheese and parsley flakes. Bake at 350° F for 10 to 15 minutes. Serve immediately.

 

 

10. Blueberry Cheesecake

 

 

Crust

1/2 cup graham cracker crumbs

1 tablespoon sugar

 

 

Filling

2 pounds low-fat vanilla yogurt

1/2 cup MORNINGSTAR FARMS® BETTER'N EGGS™

1/2 cup sugar

3 tablespoons cornstarch

1 1/2 cups frozen blueberries, thawed and drained

 

 

 

1. Drain yogurt over cheesecloth or paper coffee filters in refrigerator for at least 8 hours.

 

2. Generously spray spring form pan with non-stick cooking spray. Combine crumbs with one tablespoon sugar and spread evenly over bottom of pan.

 

3. In a mixing bowl, combine drained yogurt, MORNINGSTAR FARMS BETTER'N EGGS, sugar and corn starch. Mix well. Fold in blueberries and pour into pan.

 

4. Bake at 325º F 1 hour or until center of cake is firm to touch.

 

Breakfast Pizza

 

 

1/2 package MORNINGSTAR FARMS® Breakfast Strips

1 package (10 oz.) refrigerated pizza crust

1 cup MORNINGSTAR FARMS® Sausage Style Recipe Crumbles

2 cartons (4 oz. each) MORNINGSTAR FARMS® SCRAMBLERS®, thawed per package directions

1 cup shredded mozzarella cheese

 

 

 

1. Prepare MORNINGSTAR FARMS Breakfast Strips per package directions. Cut into bite size pieces.

 

2. Line a 9 x 12-inch glass pan with pizza crust. Pat crust half-way up the side. Spread the breakfast strip pieces evenly on the crust, followed by MORNINGSTAR FARMS Sausage Style Recipe Crumbles. Pour MORNINGSTAR FARMS SCRAMBLERS over mixture in pan. Top with cheese.

 

3. Bake at 350º F for 25 to 30 minutes or until crust is golden brown.