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If we know that compassion/reverence for life is at the root of our belief, it means that being a vegetarian/vegan is not just embracing a certain eating pattern but, a whole life view that reaches far beyond ourselves.
vegan
VVofA CITYTV Breakfast Television Recipe
Submitted by lauralynn on July 30, 2010 - 8:49pm. veganVVofA Vice-President and professional chef Laura Lynn Johnston was a featured guest on the July 30, 2010 edition of CITYTV's Breakfast Television. Here is the recipe for her delicious vegan-friendly creation!
Seared Polenta with Marinated Shiitake Mushrooms and Warm Edamame Salad Serves 4 Polenta 1/2 kg of prepared store-bought polenta, cut into 8 3/4-inch thick rounds (try the "Scarpone" brand, which is suitable for vegans) 2 Tbls sesame oil (canola, vegetable, or olive oil may also be substituted) salt and pepper Season polenta rounds with salt and pepper and sear on medium-high heat until tops and bottoms are browned slightly. Move seared rounds to a paper-towel lined plate to remove excess oil. "Meaty" Marinated Shiitake Mushrooms 16 dried whole shiitake mushrooms (can be found at TnT or in the asian food aisle of most grocery stores) 1/4 cup soy sauce 1 Tbls sugar 2 Tbls mirin (sweet Japanese cooking wine, can be found in the asian food aisle of most grocery stores) 1/2 cup water Bring mushrooms, soy sauce, sugar, mirin, and water to a boil in a covered pot. Continue to boil, stirring periodically, for 5 to 10 minutes until mushrooms are tender all the way through. Drain mushrooms and, once they are cooled, remove and discard stems. Thinly slice four of the mushrooms and squeeze out any liquid. The 12 remaining whole mushrooms can be used as is or grilled for a 'charred' flavour and to enhance the overall presentation. Marinated Shiitake Mushrooms can be prepared up to 3 days in advance if stored in a sealed container in refrigerator. Note: Instead of pouring it down the drain, the mushroom cooking liquid can be also retained to flavour stirfries and other vegetable-based dishes or as a base for a yummy mushroom-soy vinagarette dressing! Warm Edamame Salad 1 cup frozen, shelled edamame (soybeans, pronounced eh-da-mah-may), thawed overnight 1 bag fresh spinach 1/2 cup shredded carrot 4 tsp soy sauce 2 Tbls sugar 2 Tbls toasted sesame seeds, finely ground (using coffee grinder or mortar & pestle) 4 cups water 1 tsp salt pinch of whole toasted sesame seeds Add salt to water and bring it to a boil. Blanch edamame for 2 minutes then use a strainer to transfer them to a bowl. Blanch spinach in salted boiling water for approximately 30 seconds and drain in a strainer. Run lukewarm tapwater over spinach while it is still in the strainer until it is cool enough to touch then squeeze out any remaining water and transfer to the bowl with the edamame. For the dressing, stir together sesame, sugar, and soy sauce. Toss edamame, spinach and shredded carrots in dressing using chop sticks (or very gently with a fork, being careful not to tear spinach). Sprinkle with sesame seeds. Ginger-Wasabi Mayo 1/4 cup vegan mayonaise (such as Veganaise) 1 Tbls wasabi paste (found in the asian food aisle of most grocery stores) 1 Tbls fresh ginger root, peeled & minced Using a fork, whisk together mayo, wasabi, and minced ginger. If mayo is too think to drizzle, whisk in vegetable oil 1/4tsp at a time until the desired consistency is reached. Garnish whole toasted sesame seeds microgreens (such a pea shoots, radish sprouts, or alfalfa sprouts) Assembly Place two seared polenta rounds side-by-side on each plate and top with 1/2 cup of warm edamame salad. Place three whole mushrooms and one sliced mushroom on top of the salad and drizzle ginger-wasabi mayo over entire stack. Sprinkle with sesame seeds, garnish with a small bundle of microgreens and serve. (Laura Lynn Johnston is the current Vice-President of the Vegans & Vegetarians of Alberta and works as a professional chef for her own company, Euphoria Culinary Experiences, where she specializes in vegan and allergy-friendly catering, cooking classes, and wedding cakes.)
2009 Squash Vegan Cook-Off WINNING RECIPES
Submitted by anna on March 18, 2009 - 8:41am. vegan
Thank you to all the contestants for their delicious, creative recipes!
Here is a PDF of all the winning recipes:
Raw Vegan Thai Stir-Fry (winner of 2008 VOA Cookoff)
Submitted by drupadmin on August 20, 2008 - 7:08pm. veganRAW VEGAN THAI STIR FRY
Serves 8-10 as a main dish.
Copyright © 2008, Pam Schmidt
This is a feasting recipe for a large crowd – make it work for you by varying the veggies and quantities, and simply toss all with the sauce to save time.
Marinated Vegetables:
?16c of carrot slices, broccoli or cauliflower chunks, red or savoy cabbage strips, thin onion slices, enoki mushrooms, quartered crimini or button mushrooms, halved cherry tomatoes, & smaller amounts of julienned rutabaga, parsnip, & white yam (marinate 1hr at room temp. or overnight in the fridge in 1/4c each EVOO (extra virgin olive oil), lemon juice, soy sauce & 1t ground Celtic sea salt)
Fresh Vegetables:
5–6c of daikon slices, snow peas, celery chunks, bell pepper strips, Chinese eggplant or other summer squash slices, & water chestnut chunks
Herbs:
1½-2c of chopped Asian herbs such as Thai basil, red perilla, cilantro, dill, mint, & fish mint
Other additions (optional):
Decadent Chocolate "Cheesecake"
Submitted by drupadmin on April 23, 2007 - 4:29pm. veganCrust
1 cup of flour
3 Tbsp sugar
1/3 cup ground nuts (any type such as pecan, walnuts, almonds ect)
4 Tbsp vegetable shortening
1/8 tsp salt
½ tsp cinnamon
¼ tsp ginger
3 Tbsp oil
1/2 tsp vanilla
Combine flour, sugar, nuts, shortening, salt, cinnamon and ginger in a food processor. Transfer to a bowl and mix in the oil and vanilla. Press into a 9 inch pie pan or spring form pan. Bake for 15 minutes at 350 C
Tofu fingers
Submitted by kasia on November 19, 2006 - 9:15pm. veganIngredients:
- 1 tofu cake
- 1/3 bred crumbs
- 1 tbs paprika
- 1 tbs onion powder
- 1 tbs garlic powder
- 1/4 tsp sea salt
- Olive oil
Cut tofu into finger type stripes. Pour olive oil into one bowl. Pour bread crumbs and spices into another bowl. Mix well. Prepare a cookie sheet - cover with a tablespoon of olive oil. Dip each tofu finger in olive oil and bread crumb mix. Place on a cookie sheet. Bake at 400 degrees F for 20 minutes.
