Heather won an award for this when she was in 4th grade!
Preheat oven to 350F. Grease and flour 8" square pan. Cream margarine and sugar. Add egg replacer, beating in well. Sift dry ingredients. Alternate adding dry ingredients and soymilk. Bake 25 minutes.
(adapted from Yamuna's Table by Yamuna Devi)
For this recipe, the tomatoes and the curry powder are the make-or-break ingredients. Use high quality fresh tomatoes (acidic heirlooms and dry-farmed tomatoes are great) or a good canned tomato like Muir Glen. If you use canned tomatoes, you will get a chunky sauce rather than a creamy glaze, but the recipe tastes great that way, too. As for curry powder, the best I have found is from Penzeys, but Indian markets are bound to sell great curry powder, too.
Meanwhile, combine the coriander and curry powders in a small cup, add a quarter cup of water, and stir.
When the mustard seeds have reached the popping point, add the powder mixture and 1 Tbs of margarine (if you're using it). Stir.
When the liquid has almost completely cooked away, add the chopped tomatoes. Stir to blend in the powder mixture.
Cook the tomatoes and spices over a medium heat for 10 to 12 minutes, stirring occasionally, until the tomatoes have broken down and most of the liquid has cooked away.
Stir in the salt and pepper, and then mix in the cauliflower.
Stir until the cauliflower is completely coated with the tomatoes mixture.
Partially cover and cook over medium-low for another 10 to 12 minutes, stirring occasionally, until the cauliflower is soft.
Stir in the second tablespoon of margarine (if you're using it) and chopped cilantro.
Serve next to the rice.
Variation 1: Substitute a combination of any of the following for up to half the cauliflower on an equal volume basis:
This yummy dip can be used in vegetable or grain dishes or as a dip for pita bread and raw veggies...
Ingredients
While the potatoes are simmering, puree the garlic cloves, walnuts, olive oil and lemon juice in a food processor.
Once the potatoes are done, drain them and begin mashing them one at a time, adding garlic-walnut puree before adding another potato.
Mash until smooth and thick. Refrigerate before serving.
Makes about 3 cups.
(adapted from VegNews)
Simple and delicious rice dish....
Ingredients
Chop spinach and add to the pot. Cook until wilted (about 1 minute).
Stir in the rice, water or broth, dill, and salt and pepper. Bring to a boil.
Cover and simmer until the rice is cooked (about 20 minutes).
Add desired amount of chopped kalamata olives, diced tomato, and vegan feta.
Drizzle with lemon juice just before serving.
Goes well with Vegan Chocolate Cake!
Ingredients
Using an electric mixer or in a large bowl with a hand held mixer, place the soy margarine and soy milk, and cream them together.
Add half of the sugar, and beat well to combine.
Add the remaining ingredients and continue to beat the mixture until light and fluffy.
For a Chocolate Frosting, add 1/2 cups cocoa powder.
For a Coffee Frosting, substitute cold coffee or espresso for the soy milk in the recipe.
For a Mocha Frosting, substitute cold coffee or espresso for the soy milk in the recipe and add 1/4-1/3 cup cocoa powder.
Delicious chocolate cake that fizzes and foams while you're making it! (Thanks to Cindy for the recipe!)
Prep time: 10 minutes Serves 12 or 24 cupcakes
Ingredients
Mix: flour, sugar, baking soda, salt and cocoa
Add: oil, vinegar and vanilla
Watch the fizz!
Add: cold water
Note: The batter will seem runny, but it's actually just fine! Proceed with confidence....
Pre-heat oven to 350 degrees F grease/flour 9"x13" baking pan.
Bake 1/2 hour (longer if needed) or about 20 minutes for cupcakes.
Frost with Vanilla Buttercream Frosting.
Marinated tofu that tastes good in salads and in Spanakorizo, but doesn't taste at all like feta....(from VegNews)
Ingredients
Combine olive oil, lemon juice, vinegar and salt. Mix well.
Cut tofu into small cubes and add to the marinade.
Marinate for 1 hour at room temperature. Refrigerate until needed.
Goes well with Curried Cauliflower.
IngredientsSoak 1.5 cups of basmati rice in 2.5 cups of water for about 10 minutes. Drain the rice completely and set aside the water.
In a nonstick pot, saute the rice over medium heat in about 1 tbsp. of olive oil until the rice seems pearly in color (about 3 or 4 minutes).
Stir constantly to avoid burning and sticking.
Add the rice water, salt to taste, and 3 or 4 of the following:
* 1 tsp of toasted cumin seeds (recommended). Note: If your cumin seeds are untoasted, add them to the rice in the last minute of sauteing.
* A pinch of saffron
* Chopped cilantro
* A cinnamon stick (recommended)
* 10 to 12 black peppercorns
* A couple of cardamom pods, just cracked open (recommended)
After the water comes to a boil, reduce heat to a simmer, cover, and cook for 15 to 20 minutes until the water is absorbed.
Turn off the heat and let the rice stand for five minutes.
Take out the cinnamon stick (if you put on in), crack open the cardamom pods completely (if you used them) and scrape the seeds into the rice, fluff the rice with a fork, and serve.
This is our version of haroset recipes from vegsource.com and vegkitchen.com, with some additional modifications added by Heather.
Well-liked by everyone!
Makes a small side-dish for 6-8 people.
We served this at last year's seder along with Turkish Eggplant Stew, Sabbath Rice Pilav with Saffron, Orange and Olive Salad, and Sauteed Carrots with Almonds.
Ingredients
