Some Vegan Recipes

VEGAN MINI-CORNDOGSFor the Mix:1/4 cup cornmeal1/2 cup flour1/2 Tbsp. baking powder1/2 tsp. salt1/2 Tbsp. sugar1/2 cup plain/unsweetened soy milk2 Tbsp. oil1/2 tsp. paprikaDash pepperFor the Hot Dogs:1 pkg. vegan hot dogs2 cups vegetable oil•Combine all the ingredients for the mix in a large bowl to create a batter.•Cut the vegan hot dogs into small pieces, either halves or quarters.•Dip the hot dog pieces into the batter to cover.•Heat the oil in a frying pan. Use tongs to place the batter-covered hot dog pieces in the oil. Fry for about 3 minutes, then turn. The outside should be golden and crispy.•Serve with ketchup, mustard, and your other favorite toppings.Makes 4 servingsVEGAN ENGAGEMENT CHICKEN2 Gardein Chick'n Scallopini Cutlets2 Tbsp. extra virgin olive oil1/3 cup vegetable broth2 cloves garlic, crushed1 whole lemon, halved1/4 tsp. dried rosemary1/4 tsp. black pepper•Combine all the ingredients (except the lemon) into a dish. Take one of your lemon halves and squeeze the fresh juice into the mixture and set in the fridge to marinate for about 4 hours.•Slice your other lemon half into thin slices. You'll use this as a garnish after quickly browning them in a pan.•Pour all the ingredients into a frying pan, and turn your stove to medium-high heat.•Allow the Gardein chik'n to soak in the liquid. Flip occasionally. Eventually, the liquid will begin to absorb and evaporate. You must flip the chick'n more frequently until it becomes golden brown and crispy on the outside.•Serve with lots of love to the object of your affection!Makes 1 servingSTEP-BY-STEP STUFFED SHELLS 8-oz. box Jumbo Pasta Shells8 oz. Daiya Mozzarella Style Shreds1 block extra-firm tofu, crumbled1/2 cup extra-virgin olive oil2 Tbsp. nutritional yeastPinch of freshly ground nutmeg1 tsp. dried basil1 Tbsp. lemon juice3 garlic cloves, mincedFresh heirloom cherry tomatoesFresh basil leaves•Cook the pasta in salted water according to the package directions. Meanwhile, you can preheat your oven to 350°F.•After draining your noodles, add them to a large bowl filled with ice water. This will stop the cooking process and allow your shells to cool enough to handle.•Combine the crumbled tofu with the olive oil, nutritional yeast, nutmeg, dried basil, lemon juice, and two cloves of the minced garlic. Feel free to mix in a handful of the Daiya Cheese as well.•Slice the tomatoes into halves or quarters, depending on your preference. To cut basil into slivers, layer several leaves and roll. Then slice into thin strips.•Coat the bottom of the dish with the remaining oil and minced garlic.•Fill the shells with the tofu mixture, then sprinkle on some Daiya cheese and add the basil and tomatoes. Then sprinkle with more Daiya.•Cover your dish with a tightly fitting lid or aluminum foil. Bake for 20 minutes.•Serve and enjoy!GRILLED PEACHES 'A LA MODE' 2 peaches, halved and pitted1/3 cup olive oil3 Tbsp. brown sugar1 Tbsp. ground cinnamonGrated peel of 1 orange5 whole cloves1 Tbsp. rum1 tsp. vanilla extractDash of saltVanilla vegan ice cream•Combine all the ingredients (except the vegan ice cream) in a large dish, making sure that the peaches are coated. Refrigerate for 4 to 6 hours.•Oil the grill grate and cook the peaches, basting with the marinade, for 5 minutes per side, or until grill marks appear. Serve with a scoop of the nondairy ice cream in the center.Makes 4 servingsHAVE A FALAFEL FEAST 1 1/2 cups cooked chickpeas (or drained tinned chickpeas)1 onion, chopped4 Tbsp. parsley, choppedAll-purpose flour3 garlic cloves, crushed1 Tbsp. chickpea stock (or any other vegan stock)1/2 tsp. baking soda1 tsp. coriander1 tsp. cuminSalt and pepper, to tasteCooking oilPita breadSalad, alfalfa sprouts or pickles (optional)Vegan mayonnaise•Place cooked chickpeas in the blender and add the onion, parsley, 1 Tbsp. of the flour, the garlic, stock, baking soda, spices, salt and pepper. Process until smooth.•Place the mixture in a glass bowl and refrigerate until firm, about 20 to 30 minutes, then shape into 12 balls.•Douse the balls with flour (if the mixture didn’t harden enough, you may have to use a lot of flour) and fry in hot oil, turning frequently, until brown and crisp. Drain on paper towels.•Put falafel into a pita pocket and top with salad, alfalfa sprouts, pickles and vegan mayo.Makes 12 falafel pocketsVegan Whoopie PieFor the pie:6 Tbsp. vegetable shortening1 cup sugar5 Tbsp. cocoa1 1/2 tsp. Egg Replacer 2 Tbsp. warm water1 cup soy or rice milk, plain or vanilla 1 tsp. vanilla extract2 cups flour1 1/2 tsp. baking soda1/4 tsp. salt (any kind) For the filling:1 1/2 cup powdered sugar1 1/2 cup vegetable shortening3/4 cup vegan Suzanne's Ricemellow Crème (or other vegan marshmallow crème fluff) •With a beater, cream the vegetable shortening, the sugar, and the cocoa.•Mix and add the egg replacer and the warm water.•Add the soy or rice milk, the vanilla extract, the flour, the baking soda, and the salt.•Beat together.•Spoon onto ungreased cookie sheet. The size of the spoonfuls depends on your preference for small (more) or large (fewer) whoopie pies. I usually use heaping tablespoons.•Bake 10 minutes at 375°F.•For the filling, mix the powdered sugar, the vegetable shortening, and the marshmallow crème fluff.•Spread some filling on one cake and cover with another cake. Repeat.Preparation time: 30 minutes Baking time: 10 minutesEgg ReplacementsThere are plenty of egg substitutes available for baking or preparing a dish that calls for eggs. Ener-G Egg Replacer is a reliable egg substitute for use in baking. It is available at health food stores and most grocery stores.Tofu: Tofu is great for egg substitutions in recipes that call for a lot of eggs, like quiches or custards. To replace one egg in a recipe, purée 1/4 cup soft tofu. It is important to keep in mind that although tofu doesn't fluff up like eggs, it does create a texture that is perfect for "eggy" dishes.Tofu is also a great substitute for eggs in eggless egg salad and breakfast scrambles.In Desserts and Sweet, Baked Goods: Try substituting one banana or 1/4 cup applesauce for each egg called for in a recipe for sweet, baked desserts. These will add some flavor to the recipe, so make sure bananas or apples are compatible with the other flavors in the dessert.Other Egg Replacement Options• 1 egg = 2 Tbsp. potato starch• 1 egg = 1/4 cup mashed potatoes• 1 egg = 1/4 cup canned pumpkin or squash• 1 egg = 1/4 cup puréed prunes• 1 egg = 2 Tbsp. water + 1 Tbsp. oil + 2 tsp. baking powder• 1 egg = 1 Tbsp. ground flax seed simmered in 3 Tbsp. water• 1 egg white = 1 Tbsp. plain agar powder dissolved in 1 Tbsp. water, whipped, chilled, and whipped againEgg Replacement Tips• If a recipe calls for three or more eggs, it is important to choose a replacer that will perform the same function (i.e., binding or leavening).• Trying to replicate airy baked goods that call for a lot of eggs, such as angel food cake, can be very difficult. Instead, look for a recipe with a similar taste but fewer eggs, which will be easier to replicate.• When adding tofu to a recipe as an egg replacer, be sure to purée it first to avoid chunks in the finished product.• Be sure to use plain tofu, not seasoned or baked, as a replacer.• Powdered egg replacers cannot be used to create egg recipes such as scrambles or omelets. Tofu is the perfect substitute for eggs in these applications.• If you want a lighter texture and you're using fruit purées as an egg substitute, add an extra 1/2 tsp. baking powder. Fruit purées tend to make the final product denser than the original recipe.• If you're looking for an egg replacer that binds, try adding 2 to 3 Tbsp. of any of the following for each egg: tomato paste, potato starch, arrowroot powder, whole wheat flour, mashed potatoes, mashed sweet potatoes, instant potato flakes, or 1/4 cup tofu puréed with 1 Tbsp. flour.