Vegetarians of Alberta - recipes exchange

February 2010 Valentines Potluck

Dayna — Mon, 15 Feb 2010 07:21:36 -0800

These recipes below are from Tiffany (VVOA's treasurer).

There were a few others I was going to post but when I looked closely I didn't have the recipes I only had the list of ingredients :(

Vegan Chili

1 package Yves Mexican Ground

1 package Yves Reugular Ground

1 -28 oz can Whole Tomatoes

1 -14 oz can Whole Roma Tomatoes

Planet Organic Deli Recipes!

Dayna — Tue, 22 Dec 2009 13:28:13 -0800

Wow, check out the Planet Organic website. They list the recipes for many of their tasty vegan and vegetarian dishes.

I love the 'Hail to the Kale' Salad and the 'Tofu Sesame Snacks'

http://www.planetorganic.ca/goodfood/recipecorner

Chocolate Fudge

Dayna — Thu, 02 Jul 2009 15:53:05 -0700

Chocolate Fudge (Big Hit at Vegan Bake Sale)

Ingredients:

12 ounces (340 g) nondairy semi sweet chocolate chips

6 Tbs non-hydrogenated, non dairy butter

3 1/2 cups confectioner's sugar

1/2 cup unsweetened cocoa powder

1 t vanilla extract

1/4 cups non dairy milk or coconut milk

1 cup chopped nuts (optional)

Lightly grease a 8 inch square baking pan with non dairy butter.

Recipe for VOA 2008 Cookoff Winner now posted...

drupadmin — Wed, 20 Aug 2008 18:14:11 -0700

Please see: http://www.vofa.ca/node/16 for recipe postings including winning recipe from the 2008 VOA cookoff.

vegan pumpkin pie

popdlove — Sun, 07 Oct 2007 17:32:32 -0700

E.D. SMITH VEGAN PUMPKIN PIE

4 PINCH OF GROUND CINNAMON
1 CAN (540ML) E.D SMITH PUMPKIN MIX
1/3 CUP (75ML) SOYA MILK
ONE 9 INCH (23CM) UNBAKED HOME-MAKE FROZEN PIE SHELL OR 24 TART SHELLS.

YOUR PIE SHELL need be EGGS AND MILK FREE. IN A MEDIUN BOWL BEAT GROUND CINNAMON AND ADD SOYA MILK. ADD THE PUMPKIN PIE FILLING AND BLEND EVERYTHING TOGETTHER. POUR FILLING INTO PIE SHELL FOR THE PIE OLNY BAKE AT 475F(220C) FOR 15 MIN AND THEN REDUCE OVEN TEMPERATURE TO 375F(190C) AND CONTINUE BAKEING 35 TO 45 MINS.

Middle Eastern Nut Cheese [raw vegan]

nucular — Sun, 06 May 2007 10:23:48 -0700

*Middle Eastern Nut Cheese*

Arabian Squash Casserole [vegetarian]

anna — Fri, 04 May 2007 10:53:09 -0700

Arabian Squash Casserole

Recipe (mostly) from The New Moosewood Cookbook by Mollie Katzen

Serves 4 or 5

4 cups cooked squash or pumpkin, mashed or pureed
1 Tbsp olive oil
1 1/2 cups chopped onion
1 tsp salt
2 small bell peppers (red or green or both!), minced
4 medium cloves garlic, minced
black pepper to taste
cayenne to taste
1/2 cup firm plain yogurt
sunflower seeds and/or minced walnuts for the top

optional: 1 cup crumbled feta

1. Cook the squash. One way to do this is to cut in half, spoon out the seeds, place cut-side-down on a baking sheet. Add about 1 cm of water to baking sheet. Use a fork to poke a few holes in the skin. Bake for about 30 minutes at 350F.

Carrot Mushroom 'Loaf' [vegan w/ vegetarian option]

anna — Fri, 04 May 2007 10:52:15 -0700

Carrot Mushroom Loaf

Recipe (mostly) from The New Moosewood Cookbook by Mollie Katzen

Serves 6-8

This one will make your house smell so fantastic with spices! I'm not sure why it's called a loaf, but it's delicious.

2 cups minced onions
1 Tbsp butter
1 lb or 1 1/2 lb. mushrooms, chopped
1 1/2 tsp salt
1 tsp basil
1 tsp thyme
1 tsp dill
3 medium cloves garlic, minced
1 1/2 lbs. carrots (about 6 cups)
2 cups whole wheat bread crumbs (hint: toast some whole wheat bread and chop into cubes)
black pepper to taste

optional:
2 eggs or egg replacer (flax works well for this recipe), beaten
1 cup packed cheddar, grated
extra toppings of dill, bread crumbs, sesame seeds...

1. Lightly oil a 9x 13 inch baking pan.

2. In a large skillet, saute onions in butter over medium heat for about 5 minutes. Add mushrooms, salt, herbs, garlic and continue to saute for 10 more minutes.

3. In a food processor, use the grating attachment to do your bread crumbs. Put the crumbs in a large bowl. Without cleaning the food processor, chop the carrots into small shredded bits. Add the carrots to the large bowl. If you are using cheese, use the food processor again to grate the cheese. Food processors make quick work of this step!

4. The large bowl with bread crumbs and carrots and cheese also needs the eggs/egg replacer and pepper. Add the sauteed mushroom mixture and mix well. Spread into the prepared pan and sprinkle with your choice of toppings.

5. Cover pan with foil or lid. Bake for 30 minutes covered, then uncover and bake for 15 more minutes. Serve hot or warm.

6. Once baked, this casserole can be frozen. It reheats beautifully.

Spinach Rice Casserole [vegan w/ vegetarian option]

anna — Fri, 04 May 2007 10:50:04 -0700

Spinach Rice Casserole

Recipe (mostly) from The New Moosewood Cookbook by Mollie Katzen

Serves 6

2 cups uncooked brown rice (long or short grain)
1 Tbsp butter or marg or olive oil
2 cups minced onions
2 lbs fresh spinach, stemmed and chopped
(about 2 of the 9 oz bags or 3 frozen pkgs)
1 tsp salt
4 medium cloves garlic, minced
1/4 tsp nutmeg
1/4 tsp cayenne
black pepper to taste
1/2 cup or more unsalted sunflower seeds
paprika

optional:
1 medium zucchini, shredded
1 or 2 tsp prepared mustard
2 beaten eggs
1 cup low fat milk
1 cup packed grated cheddar

1. Place the rice in a medium-sized pot with 3 cups of water. Cover, bring to a boil, lower to a slow simmer. Cook covered and undisturbed for 35-40 minutes. Remove from heat, fluff with a fork.

2. Lightly oil a 9 x 13 inch baking pan

3. Heat the butter or marg or oil in a deep skillet. Add onion and saute for 5 minutes or until golden. Add spinach, salt, garlic and cook for 5 minutes over medium heat, stirring frequently. The spinach should wilt quite a bit (put cover to speed this up). Add the rice, the seasonings (except paprika) and about half the sunflower seeds. Mix well.

4. optional part: Beat together eggs, milk and stir this into the spinach-rice mixture, along with the grated cheese.

5. more options: stir in the grated zucchini.

6. Heat oven to 350F. Spread the mixture into the prepared pan. Sprinkle with the remaining sunflower seeds and dust with paprika.

7. Bake uncovered for 35-40 minutes until top is lightly browned.