Ingredients:
4 ounces crumbled vegan feta cheese
3 cups cucumber, chopped
1 cup red onion, chopped
1 cup tomato, chopped
5 kalamata olives, pitted and quartered
2 tablespoons lemon juice
5 mint leaves, chopped
1/2 teaspoon basil (optional)
2 tablespoons walnuts, chopped (optional)
4 leaves romaine and iceberg lettuce (optional)
6 small whole grain pita breads, halved
Mix all ingredients and fill pita with 1/2 cup of the cheese mixture.
Monday, November 18, 2013
Veggie California Sandwich
Ingredients:
french baguette, bun, bagel, etc.
avocado, sliced
broccoli sprouts
tomato, sliced
sweet onion, sliced
vegan ranch dressing
sesame seeds
vegan shredded cheddar
If using bun shaped bread, slice horizontally and remove the inside part of the bread. Arrange avocado slices on top and layer with remaining ingredients in the order listed. Broil for about 5 minutes until cheese is melted. Cover with top half of bread and serve.
french baguette, bun, bagel, etc.
avocado, sliced
broccoli sprouts
tomato, sliced
sweet onion, sliced
vegan ranch dressing
sesame seeds
vegan shredded cheddar
If using bun shaped bread, slice horizontally and remove the inside part of the bread. Arrange avocado slices on top and layer with remaining ingredients in the order listed. Broil for about 5 minutes until cheese is melted. Cover with top half of bread and serve.
Sunday, November 17, 2013
Pot Stickers
Ingredients:
1/2 block firm tofu
1/2 medium head cabbage, chopped
1 teaspoon ginger, minced
1 green onion, finely chopped
2 water chestnuts, finely chopped
1 teaspoon salt
1/2 teaspoon sugar
1 teaspoon sesame oil
won ton wrappers
1/4 cup vegetable oil
3/4 cup water
1 tablespoon chili infused sesame oil
1 teaspoon rice vinegar
1 tablespoon soy sauce
Crumble tofu. Mix with cabbage, green onion, ginger, water chestnuts, salt, sugar, and sesame oil. Chill in refrigerator overnight.
Place a tablespoon of the tofu mixture into each won ton wrapper, fold, and seal with water.
In a skillet, heat 3 tablespoons vegetable oil and drop the pot stickers in, stirring constantly for 1 minute. Pour water into the skillet and boil the won tons for about 8 minutes. Add remaining oil. When bottoms begin to brown, remove pot stickers from heat.
Mix together chili oil, vinegar, and soy sauce to make dipping sauce for the pot stickers. Garnish with toasted sesame seeds.
1/2 block firm tofu
1/2 medium head cabbage, chopped
1 teaspoon ginger, minced
1 green onion, finely chopped
2 water chestnuts, finely chopped
1 teaspoon salt
1/2 teaspoon sugar
1 teaspoon sesame oil
won ton wrappers
1/4 cup vegetable oil
3/4 cup water
1 tablespoon chili infused sesame oil
1 teaspoon rice vinegar
1 tablespoon soy sauce
Crumble tofu. Mix with cabbage, green onion, ginger, water chestnuts, salt, sugar, and sesame oil. Chill in refrigerator overnight.
Place a tablespoon of the tofu mixture into each won ton wrapper, fold, and seal with water.
In a skillet, heat 3 tablespoons vegetable oil and drop the pot stickers in, stirring constantly for 1 minute. Pour water into the skillet and boil the won tons for about 8 minutes. Add remaining oil. When bottoms begin to brown, remove pot stickers from heat.
Mix together chili oil, vinegar, and soy sauce to make dipping sauce for the pot stickers. Garnish with toasted sesame seeds.
Herbed Oil and Vinegar Dip
Ingredients:
1/2 cup olive oil
1/3 cup balsamic vinegar
1 clove garlic, minced
1 tablespoon basil
2 teaspoons oregano
1/2 teaspoon thyme
1 teaspoon salt
a pinch of black pepper
Mix all ingredients together and store in a sealed bottle. Refrigerate overnight and shake well before serving. Store in refrigerator.
Serve on salad or with italian or french bread.
1/2 cup olive oil
1/3 cup balsamic vinegar
1 clove garlic, minced
1 tablespoon basil
2 teaspoons oregano
1/2 teaspoon thyme
1 teaspoon salt
a pinch of black pepper
Mix all ingredients together and store in a sealed bottle. Refrigerate overnight and shake well before serving. Store in refrigerator.
Serve on salad or with italian or french bread.
Italian Bread Bowls
Ingredients:
2 tablespoons yeast
2-1/2 cups warm water
2 teaspoons sugar
2 teaspoons salt
2 tablespoons oil
4 cups flour
1 tablespoon cornmeal
1 tablespoon oil
1 tablespoon coconut milk or water
Dissolve yeast and sugar in the water. Let stand for 10 minutes. Add salt, oil, and 4 cups of flour gradually to the mixture and mix. Turn dough into lightly floured surface and knead for about 6 minutes. Place dough into an oiled bowl. Cover and let rise for 40 minutes.
Punch down dough and divide into 8 portions. Shape each into a 4 inch round loaf. Place the loaves on a lightly greased baking sheet sprinkled with cornmeal. Cover and let rise 30 minutes.
Beat together oil and milk. Brush the dough with half the wash.
Bake at 400 degrees for 15 minutes on stone. Brush with remaining wash and bake about 15 minutes more until golden. Allow to cool.
To assemble bowls, cut 1/2 inch thick slice from the top and scoop out the center leaving a 3/4 inch shell. Fill with soup and serve immediately.
2 tablespoons yeast
2-1/2 cups warm water
2 teaspoons sugar
2 teaspoons salt
2 tablespoons oil
4 cups flour
1 tablespoon cornmeal
1 tablespoon oil
1 tablespoon coconut milk or water
Dissolve yeast and sugar in the water. Let stand for 10 minutes. Add salt, oil, and 4 cups of flour gradually to the mixture and mix. Turn dough into lightly floured surface and knead for about 6 minutes. Place dough into an oiled bowl. Cover and let rise for 40 minutes.
Punch down dough and divide into 8 portions. Shape each into a 4 inch round loaf. Place the loaves on a lightly greased baking sheet sprinkled with cornmeal. Cover and let rise 30 minutes.
Beat together oil and milk. Brush the dough with half the wash.
Bake at 400 degrees for 15 minutes on stone. Brush with remaining wash and bake about 15 minutes more until golden. Allow to cool.
To assemble bowls, cut 1/2 inch thick slice from the top and scoop out the center leaving a 3/4 inch shell. Fill with soup and serve immediately.
Vegan Chicken with Black Beans and Corn
Ingredients:
1 teaspoon oil
1/2 cup onion, chopped
1 package vegan chicken pieces
1/2 cup stewed tomatoes
1 cup salsa
1 cup black beans
1 cup corn
1/2 jalapeno, finely chopped (optional)
1/2 teaspoon hot sauce
2 tablespoons cilantro, chopped
Saute the onion in the oil. Add the soy chicken and cook until thawed. Add tomatoes, salsa, beans, jalapeno, and pepper sauce. Simmer for 10 minutes.
Serve with brown rice or quinoa. Garnish with cilantro.
1 teaspoon oil
1/2 cup onion, chopped
1 package vegan chicken pieces
1/2 cup stewed tomatoes
1 cup salsa
1 cup black beans
1 cup corn
1/2 jalapeno, finely chopped (optional)
1/2 teaspoon hot sauce
2 tablespoons cilantro, chopped
Saute the onion in the oil. Add the soy chicken and cook until thawed. Add tomatoes, salsa, beans, jalapeno, and pepper sauce. Simmer for 10 minutes.
Serve with brown rice or quinoa. Garnish with cilantro.
Sweet and Sour
Ingredients:
8 ounces pineapple chunks
2 green bell peppers, cut into 1 inch pieces
1/4 cup cornstarch
1-3/4 cup water
3/4 cup sugar
1/2 cup rice vinegar
2 packages vegan chicken
1 cup all purpose flour
1 tablespoon oil
1 tablespoon arrowroot powder
salt and white pepper, to taste
1 cup carbonated water
In a saucepan, combine most of the water, sugar, vinegar, pineapple juice, and food coloring. Boil then add cornstarch dissolved in remaining water. Turn off heat when thickened and set aside.
Combine flour, oil, starch, salt, and pepper. Add water until thick batter forms. Coat the vegan chicken with the batter. Fry the nuggets until golden. Drain on paper towels.
When ready to serve, layer green peppers, pineapple chunks, and soy chicken. Pour sweet and sour sauce on top.
Serve with rice.
* Can use tofu instead of vegan chicken.
8 ounces pineapple chunks
2 green bell peppers, cut into 1 inch pieces
1/4 cup cornstarch
1-3/4 cup water
3/4 cup sugar
1/2 cup rice vinegar
2 packages vegan chicken
1 cup all purpose flour
1 tablespoon oil
1 tablespoon arrowroot powder
salt and white pepper, to taste
1 cup carbonated water
In a saucepan, combine most of the water, sugar, vinegar, pineapple juice, and food coloring. Boil then add cornstarch dissolved in remaining water. Turn off heat when thickened and set aside.
Combine flour, oil, starch, salt, and pepper. Add water until thick batter forms. Coat the vegan chicken with the batter. Fry the nuggets until golden. Drain on paper towels.
When ready to serve, layer green peppers, pineapple chunks, and soy chicken. Pour sweet and sour sauce on top.
Serve with rice.
* Can use tofu instead of vegan chicken.
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