Vegan/Vegetarian Thread (discussion, recipes, laughs)

[violaine]

i have made strudel for people- fruit filled as well as savoury. has anyone had success with vegan strudel, please? i'm wondering if a vegan pie crust might work?

i would use wheat-free/gluten free flours: rice flour, sorghum flour, ener-g egg product, potato starch, brown sugar, ginger [allergic to and miss to death, cinnamon!], earth balance, apple cider, and ice cold water.

good night ! coconut milk unsweetened, trader joe's tumaco cocoa powder, and silk vanilla coffee creamer is the best, and i always have fantastic dreams.

[squeak]

Originally Posted by violaine

i have made strudel for people- fruit filled as well as savoury. has anyone had success with vegan strudel, please? i'm wondering if a vegan pie crust might work?

i would use wheat-free/gluten free flours: rice flour, sorghum flour, ener-g egg product, potato starch, brown sugar, ginger [allergic to and miss to death, cinnamon!], earth balance, apple cider, and ice cold water.

good night ! coconut milk unsweetened, trader joe's tumaco cocoa powder, and silk vanilla coffee creamer is the best, and i always have fantastic dreams.

I've never made strudel (sounds so refined!), but I do bake a lot - how does this recipe sound?

[nomedia="http://www.youtube.com/watch?v=eaUpIAsL6SA"]YouTube - VegNews TV: Mother's Day Strudel[/nomedia]

I've taken a class with those sisters at Spork foods here in LA and they can really turn out some amazing baked goods. Plus, look at that stunning gene pool!

They use whole week and unbleached AP flour here, but if you are trying to avoid gluten and are using rice flour you might want to go for brown rice flour if you can find it. It will have more "grip" and a deeper flavor. In this recipe they also use lots of commerical vegan alternatives for sour cream, cream cheese, etc and no other binders or oil besides the Earth Balance margarine. I think Ener-g can come through crusts with a kind of bitter or chemical aftertaste sometimes. I've only had success with it in one cornbread recipe.

Happy baking!

xosqueak

[violaine]

yes, for a thicker, more rustic strudel. i find the brown rice flour has some grit, and while it does not bother me such much, i wanted to make it without so someone else [who dislikes the texture gritty- even rice bran was out, and it could have added moisture] could also enjoy. i agree on the 'refined' but did not list all the flours i typically bake with- to balance the carbs/ proteins= fava bean, chickpea, sorghum, and teff is excellent in place of wheat [but $$$].

the pastry dough turned out good; additional moisture was added with almond meal [easy to grind up yourself instead of buying- or else use cashews, et c]. i do not notice the bitter flavour with ener-g, and i've used it tons with banana nut breads/cakes, belgian waffles w/oat flour, buckwheat, teff, and cornbread ----> corn muffins [coconut, pineapple, maple, corn= everything!].

i like a thinner strudel, and did not follow exactly their recipe; i will use several as guides. a flexible dinner place mat can be used just as easily as a pastry board. i want to work on the recipe a little more, and get the amounts down [i don't measure often], then fill with blueberries, strawberries, pineapple after i've turned dough out of mini tart tins. working with these tins, i've found the spray non-stick works really good, and being sure to poke holes with a fork in the dough so it doesn't puff up. also, cooking it through - giving enough time so the outside is not done, while the layer between uncooked. earth balance helps with the process of dough evening out, and pulling in, when enough oven time is given to the pastry dough.

[WolfyOne]

Another recipe from the Jewish site I belong to with one more to follow after this one



Vegetarian Stuffed Cabbage Two Ways
Each of these fillings makes enough to stuff the leaves of a medium head of cabbage. Each serves 3 to 4 as a main dish.

Cabbage leaves
1 medium-large head green cabbage

Sauce
1 to 2 Tablespoons tomato paste mixed with 1/2 cup water
3 cups of your favorite simple tomato sauce (3 8-oz. cans) or tomato juice
Or
One 28-oz can crushed fire-roasted tomatoes, left chunky or puréed, if desired

To prepare the cabbage and sauce:
Core the cabbage by turning it upside-down and cutting in a circle around the center. You should cut out a piece that looks like a cone and contains the tough inner part of the cabbage.

Boil a large pot of water.

Using tongs or a large grilling fork, grasp the cabbage head and lower it into the boiling water. Boil for 5 minutes, rolling the cabbage to rest on a different side about halfway through.

Using the same tongs or large fork, remove the cabbage from the water. Let the hot water drain off into the pot, leave the heat on under the pot of water, and remove the cabbage to a work surface. Allow to cool a bit, rinsing in cold water if desired to speed the process.

Remove the softened, translucent outer leaves. Return the uncooked part of the cabbage to the boiling water for another 5 minutes, turning once, to allow the next layer of leaves to soften. Then remove the cabbage from the pot and peel off the soft leaves. Repeat this process until all leaves have been cooked.

When all the leaves are cool enough to handle, slice off the top of the large vein in each leaf, or cut it out completely. Slice especially large leaves in half.

Combine the sauce ingredients and set aside. If using the fire-roasted crushed tomatoes, have on hand.

Lentil-mushroom filling
This variation mimics the look and texture of the traditional meat-filled cabbage leaves that you might remember from your mother's or grandmother's kitchen.

¼ cup olive oil
1 small onion, chopped
1 8-oz package white mushrooms or 3-4 portabella mushrooms, including stems, chopped
1 medium carrot, grated
3-4 cups cooked green (brown) lentils (use 2 cans, or cook 1 cup dry lentils and reserve some of the liquid)
2 teaspoons balsamic vinegar or 3 Tablespoons red wine (or to taste)
Salt and pepper to taste

Heat olive oil in a large skillet (choose one with a lid so you can use the same skillet for simmering the cabbage rolls later). When hot, add onions. Sauté for a few minutes, then add the mushrooms and sauté on medium-high heat until they begin to brown and shrink. Add the carrot and sauté another minute. Add the lentils, salt, and vinegar or wine, then bring to a simmer for a few minutes. Mash the lentils with a potato masher. Continue to simmer, uncovered, until they are the consistency of moist refried beans. Remove from heat and add additional salt and pepper to taste.

Remove from the skillet and rinse the skillet. Add a little of the sauce to coat the bottom. Then start making the rolls as described after the next filling.

Zesty garbanzo filling
Based on a Middle-Eastern recipe, this next filling is inspired by the combination of mashed chickpeas and curry that fills the pocket pastries known as sambusaks or sambuskas. Adapted from sooogood.org.

2 Tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
½ bunch parsley, rinsed and chopped (about 1 cup loosely packed)
1 teaspoon curry powder, or to taste
2 15-oz. cans garbanzo beans, partially drained
1 Tablespoon lemon juice
Salt and pepper to taste

Heat olive oil in a large skillet (choose one with a lid so you can use the same skillet for simmering the cabbage rolls later). When hot, add onions. Sauté for a few minutes, until translucent.

Add garlic and continue to sauté until beginning to brown. Add parsley and curry powder, and sauté another minute.

Add garbanzo beans, with their liquid, and lemon juice.

Simmer and mash with a potato masher. Continue to simmer until the mixture is the consistency of moist refried beans.

Remove from the skillet and rinse the skillet. Add enough of the tomato sauce to coat the bottom. Then start making the rolls.

To assemble and cook the stuffed cabbage rolls:
Place a cabbage leaf on a work surface with the wide side facing you and the sliced-out center (where the vein used to be) vertical.

Bring together the split sides of the leaf and overlap.

Add 1/4 to 1/3 cup of filling in the bottom of the leaf (where the vein was cut out) and roll up, away from you. You'll notice that the leaf's natural curve makes this easy to do.

When you finish rolling each leaf, place it in the tomato sauce, seam side down, in a single layer in the prepared skillet or pot.

When the rolls are all ready and arranged in the pan, pour in enough sauce to cover the rolls. Bring to a boil and reduce heat.

Simmer on low, covered, for about 25 minutes. If sauce has thickened, heat additional sauce to pour over the rolls before serving. Or allow to cool and then store in a well-sealed container for up to three days, then reheat.

Serve with a dallop of sour cream or yogurt, if desired, alongside rice pilaf, tabbouleh, or a tossed salad.

[WolfyOne]

Stuffed "Cigars"
This rolled finger food is encased in thin, flaky sheets of phyllo (filo). It is tricky to make because of the delicate nature of the dough, but well worth the effort. Remember to plan ahead when making this, as phyllo dough needs to thaw in the refrigerator for at least 8 hours before you can cook with it. For a simpler method, use puff pastry.

This makes 32 phyllo cigars or 16 puff pastry rolls, serving 10 to 12 as appetizers.

The dough casing
8-10 sheets phyllo (filo) dough (about ½ of a 16-oz. package), thawed for 8 hours or overnight in the refrigerator, then another 2 hours at room temperature.

Or

1 sheet puff pastry, thawed for 2 hours at room temperature or 6 hours in the refrigerator.

Potato-feta filling

3 medium or 5 small new potatoes, peeled or just scrubbed, and cut into ½-inch cubes
1 Tablespoon butter, olive oil, or margarine
2 large cloves garlic, minced
1/3 cup milk
1 egg, beaten
3 oz. feta cheese (about ½ cup), crumbled
Pinch ground cayenne
Pinch nutmeg
Salt to taste
½ stick butter or margarine, melted (if using phyllo dough)
1 egg, beaten with 1 Tablespoon water (if using puff pastry)

Boil a medium saucepan of salted water, then add the potatoes. Continue to boil, covered, for 10-20 minutes, or until potato cubes are soft. Drain potatoes and leave in colander.

In the saucepan, melt the butter or margarine or heat the oil on medium. Add the garlic and cook until browned. Add the potatoes and mash. Add the milk, feta cheese, cayenne, and nutmeg. Combine. Salt to taste. Add the egg and mix one more time.

Preheat oven to 375 degrees F. Prepare two baking sheets lined with parchment paper.

To assemble the rolls with phyllo dough, prepare a dry, flat work surface like a large cutting board. Lay one sheet of dough on the work surface and brush with melted butter. Lay a second sheet onto the first, and brush again with butter. Keep the remaining sheets covered with plastic wrap and a moist towel. Cut the layered sheets in half lengthwise, then cut each half into 4 pieces so you have a total of 8 rectangles.

Place a scant tablespoon of the potato-feta filling at the short end of each rectangle. Roll each rectangle a few turns, tuck in the edges, and continue to roll into a cigar shape. Place each "cigar" onto the prepared baking sheet seam side down. Repeat with remaining phyllo dough and filling.

If using puff pastry, prepare a work surface with a good layer of flour. Unfold the puff pastry sheet onto the work surface and cut into fourths. Place one of the quarter-sheets on the work surface and sprinkle flour over the top. Roll out to about ¼" thick and cut into 4 rectangles.

Place a tablespoon of filling at a short end of each rectangle. Roll the rectangle like a cigar. When finished, tuck in the sides.

Place phyllo/puff pastry cigars on a prepared baking pan with the seams of the tucked-in sides facing down. If you used puff pastry, brush with the beaten egg and water mixture. Bake for 25 to 30 minutes, or until golden brown.

Serve cigars with spicy harissa or with olive oil mixed with za'atar for dipping.

[WolfyOne]

Bamia (Okra) with Tomatoes
Serves 4-6 as a side dish.

3 cups fresh okra, left whole (tops trimmed off)
2 Tablespoons olive oil
1 large onion, chopped
2 garlic cloves, chopped
2 large tomatoes, chopped
1 small (6 oz) can tomato paste
Juice of one lemon (do not use bottled)
1 teaspoon sugar
1 teaspoon dried dill
1 teaspoon dried caraway

Heat olive oil over medium heat in a large sauté pan. Add okra, toss to coat, and cook for 3-5 minutes. Add chopped onion and garlic and cook for an additional 3 minutes, until onion starts to soften. Add tomatoes, tomato paste, lemon juice, sugar, and spices and simmer for 30 minutes, stirring occasionally. If mixture starts to look dry, add water a few tablespoons at a time. Serve hot over rice.

[WolfyOne]

I get Food & Wine magazine, so they also send me emails from time to time
Today is about Vegan/Vegetarian recipes...hoping the links will take you there

This one is vegetarian
http://www.foodandwine.com/slideshow...?xid=DISH09301
This one is vegan
http://www.foodandwine.com/slideshow...xid=DISH093010

[lipstixgal]

Originally Posted by WolfyOne

Stuffed "Cigars"
This rolled finger food is encased in thin, flaky sheets of phyllo (filo). It is tricky to make because of the delicate nature of the dough, but well worth the effort. Remember to plan ahead when making this, as phyllo dough needs to thaw in the refrigerator for at least 8 hours before you can cook with it. For a simpler method, use puff pastry.

This makes 32 phyllo cigars or 16 puff pastry rolls, serving 10 to 12 as appetizers.

The dough casing
8-10 sheets phyllo (filo) dough (about ½ of a 16-oz. package), thawed for 8 hours or overnight in the refrigerator, then another 2 hours at room temperature.

Or

1 sheet puff pastry, thawed for 2 hours at room temperature or 6 hours in the refrigerator.

Potato-feta filling

3 medium or 5 small new potatoes, peeled or just scrubbed, and cut into ½-inch cubes
1 Tablespoon butter, olive oil, or margarine
2 large cloves garlic, minced
1/3 cup milk
1 egg, beaten
3 oz. feta cheese (about ½ cup), crumbled
Pinch ground cayenne
Pinch nutmeg
Salt to taste
½ stick butter or margarine, melted (if using phyllo dough)
1 egg, beaten with 1 Tablespoon water (if using puff pastry)

Boil a medium saucepan of salted water, then add the potatoes. Continue to boil, covered, for 10-20 minutes, or until potato cubes are soft. Drain potatoes and leave in colander.

In the saucepan, melt the butter or margarine or heat the oil on medium. Add the garlic and cook until browned. Add the potatoes and mash. Add the milk, feta cheese, cayenne, and nutmeg. Combine. Salt to taste. Add the egg and mix one more time.

Preheat oven to 375 degrees F. Prepare two baking sheets lined with parchment paper.

To assemble the rolls with phyllo dough, prepare a dry, flat work surface like a large cutting board. Lay one sheet of dough on the work surface and brush with melted butter. Lay a second sheet onto the first, and brush again with butter. Keep the remaining sheets covered with plastic wrap and a moist towel. Cut the layered sheets in half lengthwise, then cut each half into 4 pieces so you have a total of 8 rectangles.

Place a scant tablespoon of the potato-feta filling at the short end of each rectangle. Roll each rectangle a few turns, tuck in the edges, and continue to roll into a cigar shape. Place each "cigar" onto the prepared baking sheet seam side down. Repeat with remaining phyllo dough and filling.

If using puff pastry, prepare a work surface with a good layer of flour. Unfold the puff pastry sheet onto the work surface and cut into fourths. Place one of the quarter-sheets on the work surface and sprinkle flour over the top. Roll out to about ¼" thick and cut into 4 rectangles.

Place a tablespoon of filling at a short end of each rectangle. Roll the rectangle like a cigar. When finished, tuck in the sides.

Place phyllo/puff pastry cigars on a prepared baking pan with the seams of the tucked-in sides facing down. If you used puff pastry, brush with the beaten egg and water mixture. Bake for 25 to 30 minutes, or until golden brown.

Serve cigars with spicy harissa or with olive oil mixed with za'atar for dipping.

This sounds great and yummy and anything with feta is right up my alley. Going to print recipe to make for the weekend!! Thanks Wolfy...

[WolfyOne]

I was on AOL watching a food video that uses eggplant in the recipe
and I liked the video so well, I thought it was worth sharing.
The recipe is quite simple and doesn't take long to make.

http://www.kitchendaily.com/2010/09/..._lnk3%7C175798

[Laerkin]

Sassies of BFP!

I am taking the terrifying leap of starting my own company. It's called The Crispy Sage, and it launches later this summer.

I've got the blog up and running, and I'm all over social media. I will be offering vegan meal plans, vegan cooking coaching, and a ton of other services.

It would be such an honor to have all of you check it!

Here are some details! YAY!

The Crispy Sage:
Website
Facebook
Twitter
Pinterest


So skeery.......

[Greco]

Terrfic Laerkin! Much success to you...to know a vegan food/lifestyle website by one of our own is inspiring.

All the Best, Greco

Originally Posted by Laerkin

Sassies of BFP!

I am taking the terrifying leap of starting my own company. It's called The Crispy Sage, and it launches later this summer.

I've got the blog up and running, and I'm all over social media. I will be offering vegan meal plans, vegan cooking coaching, and a ton of other services.

It would be such an honor to have all of you check it!

Here are some details! YAY!

The Crispy Sage:
Website
Facebook
Twitter
Pinterest


So skeery.......

[kittygrrl]

Originally Posted by Laerkin

Sassies of BFP!

I am taking the terrifying leap of starting my own company. It's called The Crispy Sage, and it launches later this summer.

I've got the blog up and running, and I'm all over social media. I will be offering vegan meal plans, vegan cooking coaching, and a ton of other services.

It would be such an honor to have all of you check it!

Here are some details! YAY!

The Crispy Sage:
Website
Facebook
Twitter
Pinterest


So skeery.......

Your website is amazing, ty for sharing..i love it

[feminality]

I a fellow Vegan thought I should bump this Thread ... I have an elderly Mother who REFUSES to eat Vegan. She was brought up with the belief that if there was no meat on the table it wasn't a meal ...No such thing as Pasta with out a meat sauce , or sausage .. Just because a Salad has Nuts and Soy cheese ...its not a meal with out MEAT ... I some times get away with doing Chilli with veggy crumbles and just tell her its hamburger ... doesn't work all the time . sooooooo its truly hard for me . I am a animal activist... No circuses... am a member of PETA ... I sure talk the talk ... but days where the guilt creeps in because I can't avoid not walking the walk ... anyways .. have a wonderful day *S*