Tag Archives: recipe-main

The two main seasonings for this recipe are Niter Kibbeh and Beriberi (both of which there are multiple ways to spell and pronounce). Beriberi is a spice mixture made up of cayenne, paprika, cinnamon, fenugreek and various other spices. It is sold at The Holy Land Deli and can also be found at most African grocery stores. If you want to try mixing your own beriberi, just Google it and pick a recipe.

Niter Kibbeh

• 1 lb. Earth Balance Buttery Spread, diced into chunks
• 1/4 c. minced shallots, about 3
• 1" knob of ginger, peeled & grated
• 3-4 cloves garlic, minced
• 1 cinnamon stick
• 1/2 tsp. ground cinnamon
• 4-5 cardamom seeds, crushed with the handle of your knife
• 3/4 tsp. turmeric
• 3 whole cloves
• 1/8 tsp. ground cloves
• 1/2 tsp. nutmeg
• 1/2 tsp. crushed fenugreek seeds
• 1 tsp. dried oregano

Melt the "butter" in a sauce pan and add the remaining ingredients. Stir to mix. Let it simmer vigorously, but not boil, for about 15-20 minutes while stirring very frequently. Strain the mixture through a fine mesh strainer into a glass or ceramic container. As you let the mixture cool stir it once in a while to make sure all of the spice doesn't sink to the bottom. Once it starts to harden a bit, move it to the fridge and try to stir it a couple more times before it's completely hardened.

Red Lentil Stew

• 1/4 c. niter kibbeh
• 1 white or yellow onion, diced
• 1 large unpeeled potato, 1/2" dice
• 1 1/2 c. red lentils, sorted and rinsed
• 2 3/4 c. water or vegetable broth to start, more as needed
• 1-2 Tbsp. beriberi (depending on how spicy you want it)
• 1 Tbsp. sweet Hungarian paprika
• 1 tsp. sea salt
• 1 28 oz. can crushed tomatoes

Melt the niter kibbeh in a large soup pot over medium heat. Add the onion and garlic and saute until soft, about 7 minutes. Add the diced potato, beriberi, paprika and salt and toss to coat the vegetables with the spices. Then add the rinsed lentils and stir to incorporate. Add 2 3/4 c. water or broth and bring to a boil, reduce to a simmer and let it simmer for 10 minutes, adding more broth or water if it starts to dry out. Make sure to stir the stew frequently throughout the cooking process because red lentils love to stick to the bottom of the pan and burn. Add the crushed tomatoes and simmer for 15 more minutes. Taste for seasoning and add more salt if necessary. This is excellent served over brown rice and even better with injera bread.

This is a simple but very tasty recipe. It’s heavy, so eat it in moderation. It goes great with a rice pilaf and greens.

This recipe is taken from Weapons of Mass Distraction (who got it from an old vegan zine called Bark & Grass) with a small tweak or two.

Ingredients

• 1 cup peanut butter
• 1/4 cup vegetable oil
• 1 teaspoon salt
• 2 teaspoons garlic powder
• 1 teaspoon paprika
• 1 tablespoon soy sauce
• 1/4 teaspoon ground black pepper
• 2 lbs of tofu (or 3 12oz packages)
• 12 to 16 ounces of your favorite barbecue sauce

You can substitute some real minced garlic for the garlic powder. A low-sodium soy sauce works well with this recipe, since the goal is flavor, not more saltiness. For BBQ sauce, Annie’s brand works great, and the bottles are the right size, but pick your favorite. Don’t dump in all of a bigger bottle or it’ll be overpowering!

Instructions

Mix all of ingredients except the tofu and BBQ sauce. Squeeze the water out of the tofu, either by hand or by pressing it in a bowl.

Chop the tofu into small cubes, about 1 inch square and then cover it with the sauce. Cover and let sit for at least one hour in the refrigerator.

Preheat the oven to 350 degrees. Put the tofu (and all the sauce) into a large baking or casserole dish, spreading it as evenly as possible.

Bake this for 20 minutes, take it out of the oven and flip it over, then bake for another 20 minutes.

Take it out again and pour the bottle of BBQ sauce over the tofu and mix it together. Bake for another 15 minutes and you’re all set.

Crust

• 2-3 tablespoons olive oil
• 1 cup garbanzo bean flour (or garfava flour)
• 1 cup water
• 1 teaspoon salt

Toppings

• Hummus
• Roasted red peppers
• diced Kalamata olives
• sliced Capers

Preheat oven to 350°. Pour the olive oil into a 9” baking dish and set aside. In a bowl, mix the garbanzo bean flour, water, and salt. Pour mixture into baking dish. The olive oil will mix with the batter and some oil may rise to the top – this is normal and to be expected. Bake for ~30 minutes – the texture should be firm to the touch, but still with a little spongy bounce back if you press it. Remove from oven and let crust cool for a few minutes so that hummus does not melt when it is added.

Spread hummus across entire crust. Sprinkle roasted red peppers, kalamata olives, and capers on top of hummus. Return assembled pizza to the oven and bake for ~15 minutes or until crust and toppings are hot. Remove from oven and serve immediately.

All Rights Reserved by Angela Gilchrist

From Rachel K's Effortless Elegance Cooking Class

Serves 6

• 1 pound dried linguini
• 2½ oz basil leaves
• 2½ oz spinach
• ½ cup pistachios (roasted and salted)
• 2 ripe avocados, pitted and peeled
• 4 tablespoons fresh lemon juice (about 1 lemon)
• 3 cloves garlic
• ½ cup olive oil
• Salt to taste (about ½ tsp-1 tsp)
• freshly ground black pepper to taste
• ¼ cup chopped oil packed sun dried tomatoes or 1 pint cherry tomatoes (optional)

In a large pot, bring water to a boil. Add pasta and cook to package directions. While pasta cooks peel and pit avocados. If your blender is weak (like mine!) give pistachios and garlic a rough chop before blending. Blend basil, pistachios, avocados, lemon juice, garlic, and olive oil. Season with salt and pepper to taste. Chop cherry tomatoes (if using) into halves or thirds. Drain pasta. In a large serving bowl, toss pesto with hot, freshly cooked pasta and garnish each serving with a basil leaf. For an extra touch of color and flavor, top pasta with fresh or sun-dried tomatoes.

A delicious tofu roast, just in time for the holidays.

Ingredients (Roast):

3 lbs extra firm tofu 1/4 cup +

1.5 tbs arrowroot powder

3 tbs nutritional yeast flakes

1 tbs powdered agar

1/5 tbs vegan chicken bullion powder

2 tsp sage 1/5 tsp of each: thyme, onion powder, garlic powder

salt & pepper to taste

Instructions for Preparing the Roast:

1. Puree all ingredients in food processor. You may need to do this in a couple batches.

2. Form in bowl using cheesecloth or towel.

3. Keep weight on it and let sit for one hour.

Instructions for Cooking the Roast:

1. Preheat oven to 350 degrees F.

2. Take tofu out of bowl and place in lightly oiled baking dish.

3. Brush the entire top of the roast with marinade and cover with tin foil. (Keeping the remaining marinade for basting later).

4. Bake for about 1.5 hours.

5. Remove from oven and let the roast cool off. Refrigerate until about 1 hour before serving.

6. About 1 hour before serving, brush with more marinade and cover with tin foil. Place in oven and bake for about 20=30 minutes at 350 degrees F.

7. Remove foil and brush with remaining marinade. Place back into oven for 20 minutes or until golden brown.

8. Slice and serve with mushroom gravy and cranberry chutney. Yum!

Ingredients (Stuffing):

1-2 tbs peanut oil

1/2 large onion, chopped

3 garlic cloves, crushed

1/2 cup chopped mushroom

1/2 cup chopped celery

2 tbs gluten-free tamari

2 tsp each: sage, thyme 1 tsp each: marjoram, celery seed

5 cups fresh gluten-free breadcrumbs

vegetable broth (as needed)

salt & pepper, to taste

Instructions for Stuffing:

1. Sauté the onion until translucent.

2. Mix in the garlic until fragrant (30 sec).

3. Stir in mushrooms and celery.

4. Remove from heat and stir in tamari.

5. In a bowl mix bread crumbs, herbs, salt and pepper. Add vegetable mixture to the crumbs in bowl and mix well.

6. Dig hole into tofu mixture and stuff with breadcrumbs.

Curried Chick Peas

Ingredients:

• 2 tbsp vegetable oil
• 1 medium onion
• 2 tsp garlic
• 2 tsp ginger
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1 tsp black pepper
• 1 tsp turmeric
• 1 bay leaf
• 1 chili pepper, ground
• salt to taste
• 2 medium tomatoes
• 2 cups garbanzo beans

Directions:

In a large frying pan, heat up the oil. Fry the onions until they are transluscent, about five minutes. Add the garlic and ginger and fry for two more minutes.

Add all of the spices, the tomatoes, and a half-cup of water. Simmer for ten minutes. Add the garbanzo beans. Serve with rice

Tips:

I recommend using whole seeds and grinding them in a grain mill or coffee grinder. I use a coffee maker just for curry spices.

Ingredients

• 3 medium Japanese Eggplants (or Globe eggplants instead)
• 2-3 T Canola Oil
• 1 medium red bell pepper
• 1 medium green bell pepper
• 1 T garlic
• 1 Thai Chili Pepper (serrano works too)
• Handful of Thai Basil leaves
• 2 t arrowroot powder
• 1/4-1/2 C Tamari
• 1 T Cane Sugar

Instructions

Fry the Eggplant in oil on high heat for 5-7 minutes or until it starts to get soft. Remove from pan and set aside.

Fry the onion in remaining oil until it gets translucent. Don't let it get brown or the dish will taste bitter. Remove and set aside with the eggplant.

In remaining oil, fry the garlic and hot peppers for about 30 seconds, then add bell peppers for another 30 seconds. Keep these in the pan.

Add the eggplant and onion back to the pan and cook until eggplant is soft enough to eat.

Mix tamari and cane sugar in a separate bowl and add to the pan. Stir.

Dissolve arrowroot powder with 1/4 cup water. Add to pan, stirring constantly. Once sauce begins to boil, reduce the heat to a simmer.

Add whole basil leaves, stir until flavor is incorporated. Serve over thai jasmine rice.

Ingredients (use vegan versions)

• 1 can chickpeas
• 1 green pepper (diced)
• 1/2 onion (diced)
• about 1/2 cup Nayonaise or other vegan mayonaise
• salt and pepper to taste

Directions

Pour the beans in a medium bowl and mash with a potato masher until chunky. Toss in green pepper, onion, dressing and seasoning and stir. You can also substitute celery for the green pepper.

You can serve it by itself, in a wrap, or on a sandwich with a big fat slice of tomato. Delicious!

Serves 4
Preparation time: 5 minutes

Recipe courtesy of iaquinto at vegweb.com.

Photo courtesy of mikehipp via flickr.com.

Warm, filling, and stuffed with seasonal ingredients this recipe is perfect for cold fall nights.

Serves 4

Ingredients

• 2 acorn squash (about 1 1/2 lb. each), rinsed
• 8 ounces tempeh
• 1/4-1/2 tsp cloves
• 1/4-1/2 tsp sage
• Salt and pepper to taste
• 1/2 cup chopped onion
• 2 sweet apples such as Fuji (1 lb. total), peeled, cored, and chopped
• 1/4 cup raisins
• 1/4 cup dried cranberries
• 1/4 tsp dried thyme
• 2 tablespoons chopped pecans
• 1/4 cup maple syrup

Directions

• Cut each squash in half crosswise; scoop out seeds. Cut a thin slice off the bottom of each half so it can stand upright. 
• Place each half, cavity side down, in a 9- by 13- inch baking pan and cover pan tightly with foil. Bake in a 350º oven until tender when pierced, 45-50 minutes.
• Meanwhile, break up the tempeh with your hands into a large bowl; stir in sage, cloves, salt, and pepper.
• In a 10- to 12- inch frying pan over medium-high heat, cook tempeh, onion, apples, raisins, cranberries, and thyme; stir often until apples are tender when pierced, 8-10 minutes. Stir in pecans.
• Uncover squash and turn halves upright; fill equally with "sausage" mixture. Drizzle equally with maple syrup and bake, uncovered, until filling is slightly browned on top, about 15 minutes.

These marinated tofu steaks have a chewy texture, and the wine sauce gives it a nice strong flavor.

Ingredients

Serves 4-5

Marinade and Tofu

• 2 lbs extra-firm tofu – frozen and thawed (see note below)
• 8 oz lemon juice
• 8 oz olive oil of marinade plus olive oil for frying
• 1 whole bulb of garlic – you could substitute a 6-7 tablespoons of minced garlic from a jar
• 1oz each rosemary and thyme

Wine Sauce

• 6 cloves of garlic
• 2-3 shallots
• olive oil
• 8 oz red wine
• 8 oz vegetable broth – you can use bouillon or soup base to make this
• 1 oz soy sauce

Instructions

Marinade and Tofu

Note: The tofu needs to be fully frozen and thawed in advance. Freezing a 1 lb block of tofu in the freezer will take about 12-18 hours. Thawing it in the refrigerator can take several days. You can speed this up by taking it out of the fridge and leaving it on the counter for a few hours, or you can throw it in the microwave for short increments.

Start by squeezing the water out of the tofu. Your goal is to remove as much water as possible without crushing the tofu or breaking it into smaller pieces. Cut the tofu into 8 pieces, starting by cutting it in half along the long axis, then cut each half into 4 pieces. At the banquet we served each person 3 of these pieces, but if you are making a meal with fewer courses, you may want to serve 4 per person.

Chop the garlic, and mix it with the lemon juice, olive oil, rosemary and thyme. Lay the tofu out in a baking dish in a single layer, and cover it with the marinade. Try to distribute the marinade evenly over the tofu.

The tofu should marinate for about 2 hours.

Once it has marinated, pan fry it in olive oil at a medium-high heat. Cook it on each side until it is a medium golden brown.

Wine Sauce

Chop the garlic and shallots, then sautee them in olive oil until they are soft. Then add all of the liquid ingredients and bring it to a simmer. You need to cook this for a while and reduce the volume. You can taste it to see if it is ready. If it still tastes very strongly of red wine, it's not ready. Basically, when it tastes good, it's done.

Serving

Simply plate the tofu and spread about 2 tablespoons of sauce over the pieces.

Variation

If you make a much stronger marinade, you can leave out the sauce entirely. One option is to add red wine and soy sauce to the marinade itself. You can also try different herbs or herb mixtures like basil, sage, herbs de provence, and so on.