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Recipes
Cauliflower "Cheese" Gratin
By Greywolf
This uses the THICK version of the cashew cream
- Vegetable oil spray
- 1 large head cauliflower, cut into small florets
- 1 1/4 cup thick cashew cream
- 2 oz nondairy cream cheese, cut into small chunks
- 1/2 Tbsp Dijon mustard
- 1 1/2 cups shredded vegan cheddar cheese
- 1/4 tsp grated nutmeg
- 1/8 tsp garlic powder
- 1/2 cup vegan Parmesan cheese
- 1/2 cup fresh bread crumbs
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Hot Artichoke Dip
By Greywolf
This recipe is every bit as good as any of the restaurant artichoke dip recipes
- 1 x8 oz pkg cream cheese - softened
- 1 x14 oz can artichoke hearts, drained and chopped
- 1/2 c "Real Mayonnaise" (not miracle whip)
- 1/2 c grated parmesan cheese
- 1 clove garlic, minced
Stuffed Pepper Stoup
By Greywolf
This is a recipe from Rachael Ray that I have converted a vegetarian version by substituting meatless ground "Beef"...
- 2 Tbsp olive oil
- 2 cups of meatless ground round (I use Gardein) or 2 cups TVP re-hydrated
- salt and black pepper to taste
- 1/2 tsp allspice
- 4 cloves garlic chopped
- 1 large onion chopped
- 3 green bell peppers seeded and cut into bite sized pieces (any sweet peppers will do)
- 1 bay leaf
- 4 cups vegetable broth
- 28 oz can crushed or diced tomatoes or 5 or 6 Fresh Tomatoes (fresh is best)
- 1 cup orzo pasta
- 12-15 basil leaves shredded or torn (can use 1 to 2 Tbsp dried basil)
- Grated Parmigiano Reggiano to top
Tomato and Chickpea Salad
By Greywolf
In bowl, whisk together vinegar, oil, garlic and pepper
- 3 TBSP red wine vinegar
- 3 TBSP extra-virgin olive oil
- 1 clove of garlic, minced
- 1/4 tsp pepper
- 1 cup rinsed and drained canned chickpeas, (half 540 ML can)
- 3/4 cup diced cucumber
- 3/4 cup diced carrot
- 1 green onion, chopped
- 1/4 cup crumbled feta cheese
- 2 tomatoes, chopped
Pumpkin Curry
By Greywolf
Fill a small pan with water, add potatoes and bring to a boil
- 1/2 fresh pumpkin, cut into bite sized pieces
- 1 small onion, chopped
- 1 small zucchini, sliced
- 1 cup presoaked or canned garbanzo beans
- 1 can coconut milk
- 2 Tbsps curry powder
- 2 tsps ginger, minced
- 1/2 cup frozen peas
- 2 small potatoes, cut into bite sized pieces
- 1 cup brown basmati rice
- 2 cups water
- handful of fresh green beans, sliced
- salt to taste
Tofu Cutlets Marsala - Recipe.com
By Greywolf
In this dish, tofu "cutlets" are dredged and sauteed as you would a chicken breast or fish fillet
- 1/4 tsp cornstarch, divided
- 1/4 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp freshly ground pepper
- 1 14 ounce block extra-firm tofu, drained, rinsed and cut crosswise into eight 1/2-inch-thick slices
- 4 TBSP extra-virgin olive oil, divided
- 2 large shallots, minced
- 1 tsp dried thyme
- 6 cups sliced cremini, or white mushrooms (about 10 ounces)
- 1/2 cup dry Marsala wine, (see Ingredient note)
- 1 cup vegetable broth
- 1 TBSP tomato paste
Blueberry Delight
By Greywolf
This is a cruelty free vegan blueberry crisp or cobbler that is cooked on the stovetop
- 1/2 cup sugar, plus 2 Tbsp
- 2 Tbsp cornstarch
- 1/2 cup water
- 1 tsp lemon juice
- 4 cups blueberries
- 1 cup unbleached flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp nutmeg
- 1/4 cup margarine
- 1/3 cup vanilla soy milk
- nondairy creamer
No Bake Lasagna
By Greywolf
To save time you can purchase fresh or dry lasagna noodles instead of making them
- FRESH PASTA INGREDIENTS
- 3 cups flour
- 3 eggs, beaten
- 3 Tbsp olive oil
- 1/2 tsp salt
- 3 Tbsp water
- BECHAMEL CHEESE SAUCE INGREDIENTS
- 4 Tbsp flour
- 4 Tbsp butter
- 1 1/4 cups warm milk
- couple of zests of fresh grated nutmeg
- 1 large bay leaf
- salt and pepper to taste
- 1/2 cup grated Parmesan or Pecorino cheese
- 1/2 cup grated Gruyere, Swiss or Provolone cheese
- ULTIMATE TOMATO SAUCE INGREDIENTS
- 100 ml olive oil
- 1 large sweet white or Spanish onion, diced finely
- 6 garlic cloves, peeled and thinly sliced
- 50 g chopped frsh thyme leaves
- 2 bay leaves
- basil stalks, peeled and shredded
- 1 carrot, finely shredded
- 2 x1 litre canned whole tomatoes, crushed by hand
- Salt (to taste - the water should taste like the ocean)
- VEGETABLE TOPPINGS FOR LASAGNA
- Roasted mixed mushrooms
- Roasted red and yellow peppers, green zucchini, eggplant
- Roasted garlic
- Grilled rapini
- Sauteed spinach
- Sundried tomatoes
- Fresh basil
- CHEESE FOR LAYERING
- Ricotta
- Pecorino
- Parmesan
- Fresh mozzarella
Mashed Potato Puffs
By Greywolf
1. Preheat oven to 400 degrees F
- 2 eggs
- 1/3 cup sour cream, plus more for serving
- 1 heaping cup shredded sharp cheddar cheese
- 2 tablespoons grated Parmesan
- 2 tablespoons chopped chives
- salt and black pepper, to taste
- 3 cups mashed potatoes
Stuffed Zucchini
By Greywolf
Preheat oven to 375 F. Boil water to a rapid boil
- 2 small zucchini
- 1 cup cubes soft white bread, crusts removed
- 1 egg, beaten
- 1/2 cup onion
- 1/4 cup Parmesan cheese