Recipes

Raspberry Mint Chocolate Cake

9/29/2012

Cake Batter
1 1/2 cups flour
1/3 cup mint chocolate
1 tsp baking soda
1/2 tsp salt
3/4 cup sugar
1/3 cup oil
1 cup rice milk or cold water
2 tbsp white vinegar

Raspberry Glaze
1 cup raspberry preserve
1/8 c water

Mix all the wet ingredients together except vinegar in a blender with mint chocolates. Add this liquid mixture to the all the dry mixture and mix until silky smooth. Add vinegar to the batter before putting into a 9 inch baking pan. Bake at 375 degrees for about 35 to 45minutes. For the raspberry glaze, place raspberry preserve and water on a pan on medium high heat, stir until silky smooth, pour onto cooled cake. To make a two layer cake, double this recipe.

Curry Wild Rice

6/20/2012

3 cups cooked wild rice
1/4 cup raison or dried cranberry
1/4 cup walnuts chopped
1/2 cup toasted firm tofu cubed
2 tbsp vegetable oil
1 tbsp soy sauce paste
3 tsp curry powder
dash of sesame oil
1 tbsp minced fresh cilantro

Toast curry powder in medium heat for 1 minute, add vegtable oil toast for 1 minute. And then add the rest of the ingredients.

Spicy Sichuan Mushroom Wantons

6/20/2012

3/4 cup fresh king oyster or shemiji mushroom minced
pinch of salt
pinch of white pepper powder
10 wanton sheets

Spicy Sichuan Sauce
1/2 tsp Japanese seasoned sushi vinegar
1/2 tsp seasoned mala Sichuan chili sauce or paste
1 tbsp soy sauce paste
1 tbsp water

For the sauce mix vinegar, chili, water, soy sauce paste and set aside. Toss mushroom, salt, white pepper together. Wet the edges of wanton wrapper with water, place 1 tsp of mushroom filling on the center, pinch all the corners together and then seal all the edges. Drop wantons in boiling water and boil for 3 minutes until all puffed and floating to the top.

Red Pepper Shimeji Mushroom Penne

6/20/2012

2 cups cooked penne pasta
1/8 cup minced Italian parsley
2 cups shimeji mushroom
1/8 cup minced cherry tomato
1 tbsp nutritional yeast
2 sheets of vegan smoked provolone cheese
dash red pepper flakes
dash of salt dash of cracked pepper
dash of oil
1/3 cup water

Saute mushroom with oil and salt until tender in medium high heat for 2 minutes and set aside. Saute parsley with oil in medium high heat for 30 seconds and then stir in the pasta, add salt and pepper then set aside. For the sauce, saute tomato until soft and add water, vegan cheese, nutritional yeast, red pepper and stir until a creamy consistency, then add mushroom and pasta.

Stuffed Jumbo Pasta Shells

6/20/2012

10 cooked jumbo pasta shells
3 cups minced mushroom
1 cup minced TVP/setan
1 cup firm mashed drained tofu
½ cup cooked drained minced chard
¼ cup fresh herbs: rosemary, savoy, oregano, sweet Italian basil, thyme, Italian parsley
1 tsp cracked pepper
3 tbsp oil
1 tsp salt
2 tsp oil
5 red rip tomato
dash of sugar and salt
½ cup toasted crispy golden bread crumbs

For the tomato sauce, boil whole uncut tomato in water for 1 minute until skin rips, remove from pot, drain water and skin the tomato. Cook tomato in high heat with a dash of oil and water for 7- 10 minutes until dissolves into sauce, add sugar and salt to taste, set aside. For the stuffing, saute herbs, tofu, mushroom, setan, salt, and pepper in oil on high heat for 3 minutes then turn heat to medium low and cook for 5 minutes until caramelized. Then turn heat to medium high stir in 1/4 cup tomato sauce, cook for 5-10 minutes until sauce becomes thick. Add chard and bread crumbs to the mixture and turn off heat. Stuff pasta shells and serve hot with sauce.

Kabocha Squash Gnocchi

6/20/2012

2 cups gnocchi
3 cups water
1 cup chopped kabocha squash
2 cups water
1 tsp fresh thyme
dash of salt
dash of cracked black pepper
dash of oil

Boil gnocchi in 3 cups of water until all floated to the top, drain, and then set aside. For the sauce saute the kabocha in medium high heat until the sweet aroma rises, about 2 minutes then add water, salt, cracked pepper, thyme, and cover with lid for 15 minutes or until soft. Stir and mash or put in blender until smooth. Pour on top of gnocchi, serve hot.

Smoked Fennel Stuffing

6/20/2012

4 cups cubed hard dried rustic bread
4 cups thinly sliced fennel
1/4 cup oil
1 tsp salt
1 tsp cracked pepper
1 cup smoked setan cubed
2 cups vegetable stock
1/4 cup fresh minced herb: oregano, thyme, sage, savory, rosemary

Toss fennel in oil and bake at 375 degrees for 10 minutes on baking sheet until caramelized. Toss the bread in oil and herbs, bake at 375 degree for 7 minutes until golden brown on baking sheet. In a baking pan soak the toasted bread in stock, salt and pepper until soft, may take up to 30 minutes. Mix all the ingredients together and bake for 20 minutes at 375 degrees until top crust is golden brown.

Mashed Potato with Mushroom Gravy

6/20/2012

4 cup chopped fresh Shimeji and or Shitake mushroom
1 tbsp nutritional yeast
1 1/2 tsp soy sauce
1 tbsp fresh minced herb: thyme, Italian parsley, oregano
1 1/2 tbsp vegan butter
1 1/2 tbsp toasted flour
3 cups vegetable stock
1 tsp oil
pinch of salt
pinch of cracked pepper
pinch of mushroom powder
splash of soy sauce
5 cups hot mashed potato

Saute mushroom with fresh herb, salt, and pepper for 2 minutes in high heat and set aside. In medium high heat melt butter and add in toasted flour, quickly stir until become thick paste, then add the stock and stir until smooth without lumps, then add all the ingredients. Serve hot with mashed potato. To make toasted flour, place flour on pan in medium high heat, stir the flour until golden, careful not to brown burn.

Vietnamese Lemongrass Coconut Curry

6/20/2012

6 cups water
2 tbsp medium hot curry powder
2 tbsp oil
1 cup coconut milk
1 tbsp minced lemongrass
1 fresh lemongrass stalk
1 tbsp ginger, julienne
1/4 cup kabocha squash
1/4 cup peeled cubed taro
1/4 cup peeled cubed radish
1/4 cup cubed sweet potatoes
1/4 cup cubed potatoes
1/4 cup cubed carrots
1/2 cup cubed firm tofu
1/4 cup cubed gluten or setan
1/4 cup fresh basil leaf
sugar to taste
salt to taste
splash of soy sauce

Saute curry in oil for 7 minutes over medium low heat, stirring constantly to prevent burning. Then add minced lemon grass and ginger and cook for a minute. Next add all the root vegetables and cook until they start to caramelize or turn golden. Add water, gluten, and fresh lemon grass stalk, cover and bring to a boil, then simmer for 10-15 minutes or until vegetables are soft in medium low heat. Remove lemongrass stalk and then add the coconut milk and basil before serving.

Baked Filo Japanese Curry Samosas

6/20/2012

2 cups boiled potato
1/4 cup cooked peas
1/4 cup chopped fresh cilantro
1 Japanese curry paste cube
1 tbsp of dried toasted spices: black mustard,coriander seeds, caraway seeds, cumin seeds, ground nutmeg
2 tbsp oil
3/4 cup water or vegetable stock
1 box of Fillo Sheets
1/4 cup oil or vegan butter

In medium high heat toast the dried spices in oil for 1 minutes then turn the heat to low until you hear the spices pop and crackle, add stock and curry cube and stir until the curry dissolves. Turn the heat up to high, add potato, cilantro, and peas, stir until potato is well coated and remove from heat to cool. Trim fillo sheets into 2 1/2 inch strips, layer 5 strips of fillo sheets together. Place 1 tbsp of curry potato filling on the end of the strip toward you, fold right corner to the left edge forming a triangle. Keep rolling until the entire strip is folded into the triangle. Place the triangles on a baking sheet and dab top and bottom of each triangle with vegan butter. Bake at 375 degrees for 20 minutes until golden brown, serve hot.

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Raspberry Mint Chocolate Cake

Curry Wild Rice

Spicy Sichuan Mushroom Wantons

Red Pepper Shimeji Mushroom Penne

Stuffed Jumbo Pasta Shells

Kabocha Squash Gnocchi

Smoked Fennel Stuffing

Mashed Potato with Mushroom Gravy

Vietnamese Lemongrass Coconut Curry

Baked Filo Japanese Curry Samosas

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