Vegan Scalloped Apples

Ingredients:

• 1 tablespoon light vegetable oil or light olive oil
• 4 medium apples
• 1 tablespoon cornstarch
• 1 tablespoon sugar
• 1 medium orange

Directions:

1. Slice apples in half, and then into quarters. Cut out the seeds and slice quarters into thin slices.
2. Heat oil over medium heat in medium size skillet.
3. Add apples to skillet and cook until apples become golden and tender, about 15 – 20 minutes.
4. Sprinkle cornstarch over apples and stir until cornstarch is dissolved.
5. Cook an additional 1-2 minutes.
6. Sprinkle sugar over apples and stir.
7. Slice orange in half and squeeze the juice from each half over apples and stir until sugar is dissolved.
8. Cook an additional 1-2 minutes.
9. Serve while hot.

You are reading Vegan Scalloped Apples Recipe. This post is the property of Vegan Resource © 2008.

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Vegan Cornbread Recipe

Ingredients:

• 1 tablespoon refined coconut oil, melted or safflower oil, plus a little more for the baking pan
• 1 1/2 cups yellow cornmeal
• 1 1/4 cups whole wheat pastry flour
• 3/4 cup evaporated natural cane sugar
• 2 teaspoons baking powder
• 1/2 teaspoon fine sea salt
• 1 1/2 cups soymilk
• 1/2 cup silken tofu

Directions:

1. Preheat oven to 425 degrees.
2. Oil a 13×9 inches baking pan, set aside.
3. Combine cornmeal, flour, sugar, baking powder, and salt in a bowl, set aside.
4. In blender, combine milk, tofu, and 1 tablespoon oil until smooth.
5. Stir the blended mixture into the cornmeal mixture then pour into the oiled baking pan.
6. Bake for about 20 min- until golden brown and edges start to pull away from the pan.
7. Let cool and pig out!

[Recipe Courtesy of Recipe Zaar]

You are reading Recipe: Delicious Vegan Cornbread. This post is the property of Vegan Resource © 2008.

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Vegan Christmas Cake

Ingredients:

• 1 lb Candied pineapple
• 1/2 lb Citron
• 1/4 lb Candied citron
• 1/4 lb Candied orange & lemon peel
• 1/4 lb Candied cherries
• 1 1/2 lb Raisins
• 1/2 lb Currants
• 1/2 cup Grapefruit juice
• 1/4 lb Whole mixed nuts without peanuts
• 2 cups Flour
• 1 teaspoon Salt
• 1/2 teaspoon Baking soda
• 1 teaspoon Cinnamon
• 3/4 cup Shortening
• 1 cup White sugar
• 1 cup Brown sugar
• 5 tablespoon Cornstarch
• 1 teaspoon Almond extract
• 6 tablespoons Grapefruit juice

Directions:

1. Combine pineapple, citrons, peels, cherries, raisins & currants in a large bowl.
2. Add 1/2 cup grapefruit juice, mix very well.
3. Cover & let stand overnight.
4. The next day, add the nuts & 1/2 cup of the flour to the fruit mixture & mix well.
5. Combine the rest of the flour with the baking soda, salt & cinnamon in a separate bowl, & mix well.
6. In a third bowl, beat the shortening for 30 seconds.
7. Gradually add the sugars, creaming well as you add them.
8. Stir in the cornstarch.
9. Add the beaten shortening & sugars to the fruit.
10. Gradually stir in the flour mixture.
11. Add the almond extract & the rest of the grapefruit juice, stirring well until the mixture is well combined.
12. Preheat oven to 275F.
13. Grease a 10″ square cake
14. Line with parchment paper & grease the paper.
15. Transfer the cake mixture to the cake tin and press down gently.
16. Bake for 3 hours, but check after two hours. If the top is browning too quickly, cover with some waxed paper.
17. After it is cooked, remove from the oven & place on a wire rack to cool for 30 minutes.
18. Gently remove cake from the tin & peel away the paper.
19. Let cool on wire racks till completely cooled. Wrap in waxed paper & keep in a cool place.
20. If icing the cake, layer with marzipan & then decorate as desired.

[Recipe courtesy of Recipe-search.co.uk]

You are reading Recipe: Vegan Christmas Cake. This post is the property of Vegan Resource © 2008.

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Vegan Navy Bean Soup

Ingredients:

• 1/2 lb. dry navy beans
• 1 celery stalk, chopped
• 1 carrot, chopped
• 1 medium onion, diced
• 1 tablespoon olive oil
• 2 cubes vegetable stock
• 8 cups water
• 1-2 drops of liquid smoke
• salt
• pepper

Directions:

1. Heat soup pot over medium heat.
2. Saute celery, carrot and onion in olive oil until onions are translucent.
3. Meanwhile, rinse Navy Beans.
4. Add navy beans, vegetable stock, water and liquid somke.
5. Salt and pepper to taste.
6. Bring to boil.
7. Reduce heat and simmer for 45 min to and hour or until beans are tender.

[Recipe courtesy of Vegweb.com]

You are reading Recipe: Vegan Navy Bean Soup. This post is the property of Vegan Resource © 2008.

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Vegan Stir-Fried Pumpkin

Ingredients:

• 3 tablespoons olive oil
• 1/2 cup chopped onion
• 1 teaspoon minced garlic
• 4 cups cubed fresh pumpkin
• 1/2 cup grated carrot
• 2 tablespoons soy sauce
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 teaspoons black sesame seeds

Directions:

1. Heat the oil in a large skillet. Add the onion and garlic; cook and stir until the onions begin to brown.
2. Stir in the pumpkin, carrot, soy sauce, salt, and pepper; cook another 5 to 7 minutes, until pumpkin is tender.
3. Sprinkle with sesame seeds before serving.

[Recipe Courtesy of Allrecipes.com]

You are reading Recipe: Vegan Stir-Fried Pumpkin. This post is the property of Vegan Resource © 2008.

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Vegan Pan Pizza

Ingredients:

• 1 package active dry yeast
• 3/4 cup lukewarm water
• 1 tablespoon vegan sugar
• 2 cups flour
• 2 teaspoons oregano
• 1 1/2 teaspoons basil
• 1 teaspoon garlic powder
• 1/2 teaspoon thyme
• 1 teaspoon salt
• 3 tablespoons olive oil, divided
• 1 tablespoon of cornmeal
• 1 cup pizza sauce
• toppings of your choice

Directions:

1. Mix the yeast with the lukewarm water and sugar and let stand 10 minutes.
2. Meanwhile, mix together flour, herbs and salt.
3. Add 1 tablespoon of the olive oil in yeast mixture and then pour it into the flour mixture. Mix until it is dough.
4. Knead for 5 minutes. Add more flour if sticky. Let it stand 1 1/2 hours in warm, non drafty place.
5. When dough has risen, oil a deep dish 8-9 inch pan with the remaining 2 tablespoons olive oil.
6. Spread 1 tablespoon of cornmeal on a dry flat surface and roll out the dough till about 9 inches in diameter.
7. Place in pan.
8. Add the sauce and toppings.
9. Bake at 425 degrees for 15-20 minutes.

[Recipe courtesy of Vegweb.com]

You are reading Recipe: Vegan Pan Pizza. This post is the property of Vegan Resource © 2008.

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Vegan Pasta Pascal

Ingredients:

• 5 tablespoons olive oil
• 4 cloves garlic, minced
• 1 onion, chopped
• Pinch of red pepper flakes
• 1 (15 ounce) can diced tomoatoes, drained
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• salt and pepper to taste
• 1/2 pound angel hair pasta

Directions:

1. In a medium skillet over medium-high heat, saute onion in oil 1 to 2 minutes.
2. Stir in garlic, crush red pepper flakes in your hand and add then cook 2 minutes more.
3. Stir in tomatoes, oregano, basil, salt and pepper. Reduce heat to medium-low and let simmer.
4. Bring a large pot of to a boil. Once boiling, salt the water.
5. Add pasta and cook for 3 to 5 minutes or until al dente; drain.
6. Toss hot pasta with tomato mixture and enjoy.

[Recipe courtesy of Allrecipes.com]

You are reading Recipe: Vegan Pasta Pascal. This post is the property of Vegan Resource © 2008.

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Vegan Strawberry Apple Breakfast Burrito

Ingredients:

• 1 large whole wheat tortilla
• 1/2 royal gala apple or granny smith
• 3-4 strawberries
• 1/2 tablespoon peanut butter (or more)
• sugar and pumpkin pie spice to taste
• margarine

Directions:

1. Core and halve the apple.
2. Cut the apple and strawberries into thin slices.
3. In the middle of the tortilla, layer half the apples and add a little sugar/spice.
4. Add a layer of strawberries, and top with more sugar/spice.
5. Top with the remaining apples, and again top with the sugar/spice.
6. Spread a very thin layer of PB around the edge of the tortilla.
7. Fold two sides in and then fold the other two sides (to get a square).
8. Spread some margarine on the folded side.
9. Heat frying pan over medium-low heat.
10. Press burrito down in frying pan.Spread margarine on the other side before you flip it over.
11. Cook until both sides are nicely browned, about 5-7mins on each side.

[Recipe courtesy of Vegweb.com]

You are reading Recipe: Vegan Strawberry Apple Breakfast Burrito. This post is the property of Vegan Resource © 2008.

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Vegan Sloppy Lentils Recipe

Ingredients:

• 1 medium-size yellow onion, chopped
• 1 small red or green bell pepper, seeded and chopped
• 1 tablespoon chili powder
• 1 1/2 cups dried brown lentils, picked over and rinsed
• One 14.5-ounce can crushed tomatoes
• 3 cups water
• 2 tablespoons tamari or other soy sauce
• 1 tablespoon prepared mustard
• 1 tablespoon light brown sugar or a natural sweetener
• 1 teaspoon salt
• Freshly ground black pepper
• 4 to 6 buns/rolls

Directions:

1. Heat a medium-sized non-stick skillet over medium heat.
2. Add the onion and bell pepper, cover, and cook until softened, stirring often, about 5 minutes.
3. Add the chili powder, stirring to coat.
4. Transfer the onion mixture to a 3 1/2- to 4-quart slow cooker.
5. Add the lentils, tomatoes, water, tamari, mustard, brown sugar, salt, and pepper to taste and stir to combine.
6. Cover and cook on Low for 8 hours.
7. When you get home, preheat broiler on oven.
8. Slice buns/rolls and place on broiler safe baking sheet, inside facing up.
9. Place buns/rolls in oven for 2-3 minutes or until they are toasted. Keep an eye on them as they can burn easily.
10. Serve sloppy lentils on the toated buns/rolls with your favorite condiments, sides and lots of napkins.

Serves: 4 to 6

[Recipe Courtesy of Fatfreevegan.com]

You are reading Recipe: Vegan Sloppy Lentils. This post is the property of Vegan Resource © 2008.

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Vegan Mexican Bean Salad

Salad Ingredients:

• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 (10 ounce) package of frozen corn thawed or 1 (15 ounce)
• 1 red onion, chopped

Salad Dressing:

• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 2 tablespoons fresh lime juice
• 1 tablespoon lemon juice
• 1 clove crushed garlic
• 1/4 cup chopped fresh cilantro
• 1/2 tablespoon ground cumin
• 1/2 tablespoon ground black pepper
• 1-2 tablespoons vegan white sugar
• 3/4-1 tablespoon salt
• 1 dash hot pepper sauce
• 1/2 teaspoon chili powder

Salad Directions:

1. In a very large bowl, combine salad ingredients and stir.
2. In small bowl, whisk together olive oil, vinegar, lime and lemon juice, garlic, cilantro, cumin and black pepper.
3. Add smaller amounts of sugar and salt to dressing mixture and whisk. Add more to taste.
4. Add hot sauce and chili powder to taste.
5. Poor dressing over salad and combine until salad is coated.
6. Cover and chill overnight or at least several hours.
7. Serve salad well chilled.

[Recipe courtesy of Allrecipes.com]

You are reading Recipe: Vegan Mexican Bean Salad. This post is the property of Vegan Resource © 2008.

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