Recipes Of The World

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Recipe submitted by Namaste87, 08/31/09

Sofrito

Ingredients (use vegan versions):

    2 medium green bell peppers, seeds removed
    1 red sweet pepper, seeds removed
    2 large tomatoes
    2 medium onions
    1 head garlic
    1 bunch cilantro leaves
    1/2 bunch parsley leaves

Directions:

1) Clean and prepare all produce. Chop and blend together.

When cooking with sofrito, always put oil in pan and cook the sofrito first.
Then you can use it to make Spanish rice dishes, paella, and so forth.

Source of recipe: Sofrito is very popular in African and Cuban cooking.

Makes: 1 quart, Preparation time: About 15 to 20 minutes, Cooking time: None

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Recipe submitted by amymylove, 08/29/09

Awesome Vegan Chow Mein

Ingredients (use vegan versions):

    1 - 14 oz bag refrigerated chow mein noodles (already cooked, just need to heat up)
    1/2 cup teriyaki sauce (I use Soy Vay Veri Veri brand)
    vegetables of choice, fresh or frozen
    prepared seitan, cut into small chunks (I used an 8 oz package)
    1/4 cup water
    sesame seeds, optional (garnish)
    olive oil
    1 tablespoon cornstarch mixed with 2 tablespoons water

Directions:

I'm not trying to claim this is authentic Chinese food or that my measurements are perfect… but this tastes really good!

1. Fry seitan in olive oil until lightly browned. Add veggies of choice (…

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Recipe submitted by amymylove, 08/23/09

Vegan Soyless Tostadas

Ingredients (use vegan versions):

    1 cup refried beans
    3 tablespoons red enchilada sauce
    2 avocados
    1 roma, finely diced
    ground cumin, lime juice, salt, pico de gallo seasoning (or cayenne if you can't find it) to taste
    4 tostada shells
    shredded romaine or cabbage
    finely diced red or green onions
    cilantro (optional)
    diced romas
    jarred jalapeno slices
    if necessary, whatever else floats your boat

Directions:

1) Make guacamole: Mash your 2 avocados in a bowl, add finely diced romas, a dash of lime juice (be careful not to add too much!), salt, cumin, and pico de gallo (to tast…

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Recipe submitted by CrumbledCookie, 08/23/09

Energy Cookies

Ingredients (use vegan versions):

    1 cup oat flour (grind rolled oats in a blender to make your own)
    1/4 cup ground almonds
    1/4 cup cocoa powder
    1/2 cup sugar
    1 teaspoon baking powder
    1/4 teaspoon salt
    1 teaspoon vanilla extract
    3/4 cup almond milk
    1/2 cup silken tofu
    1/4 cup olive oil
    1/2 cup chocolate chips
    a few extra chocolate chips, to decorate

Directions:

1) In one large  bowl, place all your dry ingredients, sifting well.

2) In a second bowl place sugar, tofu, vanilla and oil. Mix until well mixed.

3) Add your dry ingredients to the wet ingredients, along with your al…

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Recipe submitted by CrumbledCookie, 08/21/09

Comfort Cookies

Ingredients (use vegan versions):

    1 cup oat flour
    1 cup spelt flour
    1 teaspoon baking powder
    1 teaspoon salt
    1 teaspoon vanilla extract
    2 bananas
    1/4 cup olive oil
    3/4 cup turbinado sugar
    2/4 cup peanut butter
    1/2 cup chocolate chips or carob chips

Directions:

1) Place dry ingredients in mixer bowl and mix to combine.

2) In a small bowl mash the bananas with a fork. Add oil and then place the banana mixture along with your vanilla extract and peanut butter into the mixture and mix on high speed for 1 minute. Add the chocolate chips and mix until blended.

3) Chill dough for about 2…

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Recipe submitted by Mel The Vegan Gal, 08/20/09

Mel's Vegan Mexican Wedding Cake Cookies

Ingredients (use vegan versions):

    1/2 cup vegan butter, at room temperature
    1/4 cup icing (powdered) sugar, plus extra to roll cookies in
    1 teaspoon soymilk (or water)
    1 teaspoon vanilla
    1 cup unbleached white flour
    3/4 cup chopped pecans
    1 small jar maraschino cherries
    melted vegan chocolate

Directions:

1) Preheat oven to 350 degrees Fahrenheit.

2) Mix together the margarine, icing sugar and soymilk until it is a smooth paste. Combine flour with the chopped pecans and add to the margarine mixture.

3) Roll a small amount of dough (about a tablespoon) in your han…

One of the great things about going on vacation is I get to hang out with my friends, and sometimes meet their friends, who sometimes have OMG-this-is-so-GOOD dishes that they bring over. This tomato pie recipe is a result of one of these encounters. The first time I heard of it (”tomato pie”, hmm, oooookaaaay) my brain suffered a little cognitive dissonance (never heard those two words, tomato and pie, joined at the hip like that before). Seconds after taking a bite however, I was begging for the recipe. Many thanks to Diane Connolly (aka Lady Di) who graciously wrote it out on some post-it notes for me at the dinner table. It is the first thing I cooked when I got back home. Think pizza meets cheesy bread and they make-out in a pie crust. The recipe lends itself to estimates. Handfuls of this, handfuls of that. I measured, but you could eyeball it and it would still work out. Feel free to change the cheeses around, play with the spices. I made a homemade pie crust, but for this recipe a good quality prepared crust would work fine.

Continue reading “Tomato Pie” »

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Recipe submitted by kmouse, 08/15/09

Quinoa Veggie Bean Burritos Enchilada Style

Ingredients (use vegan versions):

    2 tablespoons olive oil
    1 onion, chopped
    2 cloves garlic, minced
    1 large green or red bell pepper, chopped
    1 small zucchini, chopped
    2 cups baby spinach, roughly chopped
    1 teaspoon cumin
    1 teaspoon taco seasoning or chili powder
    1/2 teaspoon oregano
    1- 14oz. can diced tomatoes, drained and juice reserved
    1- 14oz. can black, kidney, or pinto beans, drained and rinsed
    2 cups water
    3/4 cup quinoa
    1 cup frozen corn (optional), thawed
    1- 8oz. can tomato sauce seasoned with 1/2 teaspoon each cumin and chipotle chili powder
    1/4 cup vegan…

Still on vacation visiting friends here and here. Not much time to cook, too busy lollygagging. In the meantime, here’s another favorite from the archives, ceviche, one of the best possible things one can prepare with a fillet of fresh red snapper. ~Elise

The first time I made ceviche, I was amazed. I could actually see the lemon and lime juice turning the color of the fish from translucent pink to opaque white. The acid from the limes and lemons change the structure of the proteins in the fish, essentially “cooking” the fish without using heat. I love ceviche rolled up in a freshly cooked, still warm corn tortilla with lettuce and salsa.

Continue reading “Ceviche” »

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Recipe submitted by aquarhapsody, 08/11/09

Sizzling Thai Pepper Noodles

Ingredients (use vegan versions):

    1 package noodles (any kind you like - we used whole wheat spaghetti because we're health nuts)
    10-15 Thai peppers, minced, seeds removed (remember, these guys are tiny, so it takes a lot of them)
    1/3 cup scallions, chopped
    3 tablespoons minced fresh ginger
    2 tablespoons minced fresh garlic
    any veggies you like (we used broccoli, snow peas, and red bell pepper)
    1 block firm tofu, drained, pressed, and cubed
    soy sauce to taste
    3 tablespoons cooking oil
    1-2 tablespoons sesame oil
    1/2 teaspoon red curry paste (optional, but yummy)

Directions:[/col…