Recipes


These are some of my favourite recipes. Most come from cookbooks written by people with far more culinary skill and creativity than I myself possess. The specific cookbook each recipe comes from is written at the bottom of each recipe. Any notes or changes that I’ve made to the original are indicated with an asterisk * and written in italics. I hope you like them!

French Toast

I have to be honest, I’ve never been a huge fan of French toast, but I thought I’d try this recipe because it seemed to me like one of those, ‘How can you make that vegan?’ dishes. Well....it turns out, quite easily! I’m still not sure which of these ingredients seals the deal, but it works. They’re really scrumptious and taste just like what I remember of ‘normal’ French toast.

Makes 12-15 slices

Ingredients

Loaf of Italian or French bread, baguette shaped, preferably stale
½ cup soy creamer (rice or soy milk would make a good substitute, preferably rice)
½ cup rice milk or plain soy milk
2 tablespoons corn starch
¼ cup chickpea flour
Several tablespoons canola or vegetable oil

Directions

1. Slice the bread into 1-inch rounds. The bread should be a bit stale. If not, leave the slices out overnight or put them in a 350°F oven for 3 or 4 minutes to dry them out—you don't want to toast them. (If you're in a rush, feel free to skip this step—the French toast will still taste good.)
2. Pour the soy creamer and rice milk into a wide, shallow bowl. Mix in the corn starch and stir until dissolved. Add the chickpea flour and mix until it is mostly dissolved; some lumps are okay.
3. Heat a non-stick skillet over medium heat. Add enough oil to create a thin layer on the bottom (a tablespoon or two).
4. Soak the bread slices (as many as will fit into your pan) in the mixture and transfer to the skillet. Cook each side for about two minutes; if they are not brown enough when you flip them, heat for 1 or 2 minutes more on each side. They should be golden brown with flecks of dark brown. Serve immediately.

Source: Vegan with a Vengeance



Scrambled Tofu

This dish is ridiculous. I actually had to stop making it. After I first discovered it, I made it so many times I almost OD’d! Depending where you live, you should be able to buy nutritional yeast at any health food store. It’s essential for this dish though; it really gives it a creamy, rich flavour that brings the whole thing together.

Serves 4

Ingredients

1 tablespoon olive oil
1 medium-size yellow onion, chopped into ½ inch chunks
2 cups thinly sliced cremini mushrooms
2-3 cloves garlic, minced
1 pound extra-firm tofu, drained
¼ cup nutritional yeast
Juice of ½ lemon
1 carrot, peeled (this is optional, I grate it in at the end, mostly for color) (*I skipped this)

Spice Blend
2 teaspoons ground cumin
1 teaspoon thyme, crushed with your fingers
1 teaspoon ground paprika
½ teaspoon ground turmeric
1 teaspoon salt

Directions

1. Heat oil in skillet over medium-high heat. Sauté the onions for 3 minutes, until softened; add the mushrooms, sauté for 5 minutes; add the garlic, sauté for 2 minutes. Add spice blend and mix it up for 15 seconds or so. Add ¼ cup water to deglaze the pan, scraping the bottom to get all the garlic and spices.
2. Crumble in tofu and mix well. Don’t crush the tofu, just kind of lift it and mix it around. You want it to remain chunky. Let cook for about 15 minutes, stirring occasionally and adding splashes of water if necessary to keep it from sticking too much. Lower the heat a bit if you find that the tofu is sticking. Add the lemon juice. Add the nutritional yeast and mix it up. If the mixture is sticking to the pan, add splashes of water. The moistness really depends on how much water the tofu was retaining before you added it.
3. Grate the carrot into the tofu mixture and fold. Serve with guacamole and salsa and potatoes and toast and tempeh bacon.

Source: Vegan with a Vengeance



Quinoa Salad with Black Beans and Mango

OK, you have to try this salad. It’s DE-licious! The quinoa and black beans give it an earthy flavor; the mango adds sweetness, and the cilantro brings it all together by providing a sharp, fresh contrast. Give it a shot; I promise you won’t be disappointed.

Serves 4

Ingredients

1 mango, peeled and cut into small dice
1 red bell pepper, seeded and diced as small as you can get it
1 cup chopped scallions
1 cup chopped fresh cilantro
2 tablespoons red wine vinegar
2 tablespoons grapeseed oil
¼ teaspoon salt
2 cups cooked quinoa, cooled (*directions follow)
1 (15 ounce) can black beans, drained and rinsed
A few lengths of lettuce for garnish (*I skipped this step)

Directions

Combine the mango, red bell pepper, scallions, and cilantro in a mixing bowl. Add the red wine vinegar, grapeseed oil, and salt, and stir to combine. Add the quinoa and stir until everything is well incorporated. Fold in the black beans. You can serve immediately or let it sit for a bit for the flavors to meld. To serve, place a few leaves of lettuce on a plate and scoop some salad on top. (*I skipped this step and just served it in bowls). This tastes good chilled and is even the better at room temperature.

Cooking Quinoa: Bring 1 cup of dried quinoa and 2 cups of water to boil in a small pot. Once the mixture is boiling, lower the heat to a simmer and cook for 15 minutes, until all the water has been absorbed. Then remove from the heat and fluff with a fork. Set aside to cool, and then you can prepare this salad.

Source: Veganomicon



Sloppy Joe

These Sloppy Joes are great! They’re made with lentils and have a healthy dash of chile powder to give the dish a nice little kick. Apart from being really yummy, I also like these Joes because they’re super easy to make; you pretty much just have to sauté the onion and pepper and then thrown everything together in a pot to cook. And since they’re sloppy, they’re super easy to eat as well!

Serves 4 to 6

Ingredients

1 cup uncooked lentils
4 cups water
1 tablespoon olive oil
1 medium-size yellow onion, cut into small dice
1 green bell pepper, seeded and cut into small dice
2 cloves garlic, minced
3 tablespoons chile powder
2 teaspoons dried oregano
1 teaspoon salt
1 (8 ounce) can tomato sauce
¼ cup tomato paste
2-3 tablespoons maple syrup
1 tablespoon prepared yellow mustard
4-6 Kaiser Rolls or sesame buns, sliced in half horizontally (*hamburger buns work good, too)

Directions

1. Pour the lentils and water into a small saucepan. Cover and bring to a boil. Once the mixture is boiling, lower the heat and simmer for about 20 minutes, until the lentils are soft. Drain and set aside.
2. About 10 minutes before the lentils are done, preheat a medium-size saucepan over medium heat. Sauté the onion and pepper in the oil for about 7 minutes, until softened. Add the garlic and sauté for a minute more.
3. Stir in the cooked lentils, chile powder, oregano, and salt. Add the tomato sauce and tomato paste. Cook for about 10 minutes. Add the maple syrup to taste and the mustard, and heat through.
4. Turn off the heat and let the pot sit for about 10 minutes, so that the flavours can meld, or go ahead and eat immediately if you can’t wait. We like to serve these open faced, a scoop of Sloppy Joe on each slice of bun.

Source: Veganomicon



Quinoa Burger

My mother found this little gem in Chatelaine magazine, and we modified it to make it vegan. The original had egg which we replaced with ground flax. It’s really yummy! It’s totally different from any other veggie burger I’ve tried. The quinoa gives it an interesting taste and texture that I quite enjoy. Give it a whirl!

Serves 4

Ingredients

½ cup uncooked quinoa
1 tsp vegetable oil
½ 227g pkg cremini mushrooms, coarsely grated (1 cup)
1 cup coarsely grated zucchini
¾ cup coarsely grated carrot
1 small shallot, minced
1 garlic clove, minced
2 tbsp ground flax
3 tbsp cornstarch
¼ tsp salt
1/8 tsp cayenne pepper

Directions

1. Cook quinoa according to package directions, omitting salt, about 14 min. Transfer to a large bowl.
2. Mix 2 tbsp of ground flax with 3 tbsp of water. Use fork to blend the flax and water together.
3. Heat a large, wide non-stick frying pan over medium. Add oil, then mushrooms, zucchini, carrot, shallot, and garlic. Cook until soft, about 5 minutes. Add to quinoa. Stir in flax, cornstarch, salt and cayenne.
4. Heat the same non-stick frying pan over medium. Firmly press quinoa mixture into a ½ cup measure. Turn and release into pan. Gently press to shape into a patty about 4 in. wide. Repeat cooking 2 patties at a time. Cook until golden and warmed through, about 4 min per side.

Source: Adapted from a recipe in Chatelaine Magazine (June 2012)



Mac Daddy

I always loved macaroni and cheese when I was young. What kid doesn’t, right? But I figured this is one thing that can’t be veganized and still taste good. Well, it turns out I was wrong. This recipe is delicious, and although different than original mac and cheese, is every bit as good. But don’t take my word for it. Hit the kitchen and try it out!

Serves 8-10

Ingredients

Cheezy Sauce (*recipe follows)
¾ pound elbow macaroni (*I use a full pound [2 cups])
1 pound extra-firm tofu
1 teaspoon salt
1 tablespoon olive oil
2 tablespoons fresh lemon juice

Directions

1. Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package directions, about 10 minutes. Meanwhile, prepare your Cheezy Sauce.
2. Preheat the oven to 325°F. When the pasta is ready, drain and set aside. When sauce is ready, begin assembling.

To Assemble:

1. Crumble the tofu into an 11 × 13 inch glass or ceramic baking dish. Mash the tofu with your hands until it resembles ricotta cheese. Add the salt, olive oil, and lemon juice, then stir.
2. Add ½ cup Cheezy Sauce to the tofu and stir. Use a dry measuring cup with a ladle so that you can just dip it into the sauce and pour – you don’t need to be very precise. Add the macaroni to the tofu, along with three more cups of sauce, and stir well.
3. Smooth the top of the pasta mixture and press it down with a spatula to level it. Then pour the remaining sauce over the pasta and smooth again.
4. Bake for 30 minutes; the top of the macaroni should be slightly browned. It’s a good idea to wait about 20 minutes before serving, so that it can cool down and firm up a bit, but if you can’t wait, more power to you.

Cheezy Sauce

Ingredients

4 cups vegetable broth or water
½ cup all-purpose flour
2 tablespoons olive oil
6 cloves garlic, minced
A pinch or two of dried thyme (crumbled in your fingers)
½ teaspoon salt
Several pinches of freshly ground black pepper
¼ teaspoon turmeric
1½ cups nutritional yeast flakes
2 tablespoons fresh lemon juice
2 teaspoons prepared yellow mustard

Directions

1. Combine the broth and the flour in a measuring cup (*I find a measuring cup too small and use a bowl instead) and whisk with a fork until dissolved (a couple of lumps are okay).
2. Preheat a small saucepan over medium-low heat. Place the oil and garlic in the pan and gently cook for about 2 minutes, stirring often and being careful not to burn the garlic.
3. Add the thyme, salt, and pepper, and cook for about 15 seconds. Add the broth, turmeric, and nutritional yeast, and raise the heat to medium. Use a whisk to stir constantly. The mixture should start bubbling and thickening in about 3 minutes; if it doesn’t, turn the heat a bit higher.
4. Once the mixture is bubbling and thickening, stir and cook for 2 more minutes. Add the lemon juice and mustard. The mixture should resemble thick, melty cheese. Taste for salt (you may need more, depending on how salty your vegetable broth is), turn off the heat, and cover the pan to keep it warm until ready to use. The top might thicken a bit while it sits, but you can just stir it and it will be fine. Serve warm.

Source: Veganomicon



Linguine with Basil-Cilantro Pesto and Artichokes

If you like pesto (which I do), and you like artichokes (which I also do), then you’ll love this dish. I find the artichokes, in addition to being delicious, serve a useful function in this pasta; which is, like the fresh ginger served with sushi, they help to clean the palette and make each bite fresh and full of flavor. I’ll bet you can’t make it just once!

Serves 4

Ingredients

½ pound linguine
2 tablespoons olive oil
1 medium-size red onion, sliced into thin half moons
4 cloves garlic, thinly sliced
2 tablespoons white cooking wine, vegetable broth, or water, whatever
½ teaspoon salt
Several pinches of freshly ground black pepper
1 recipe Basil-Cilantro Pesto (*directions below)
1 (15-ounce) can artichoke hearts, drained and sliced in half (don’t use the jarred kind in oil, it’s too expensive and too oily for this; get the kind that comes in brine)

Directions

1. Bring a large pot of salted water to a boil and cook the linguine according to the package directions, usually about 10 minutes. Once you`ve added the pasta to the water, proceed with the recipe.
2. Preheat a large skillet over medium high heat and sauté the onion in the olive oil until softened, 5 to 7 minutes. Add the garlic and sauté for a minute more. Add the white wine, salt, and pepper, and cook for another minute or two. Lower the heat to low. At this point, the linguine should be done.
3. When the linguine is ready, don`t drain it. Use a pasta spoon to transfer it to the pan in batches. This is a good method because you can use the pasta water to thin out the pesto and make sure that everything gets evenly coated. When you add one batch, add a bit of the pesto, too, and using a pasta spoon, sauté to coat. Proceed with the rest of the pasta and pesto until you`ve added all of it. If it seems dry, add extra splashed of pasta water.
4. Add the artichoke hearts and toss to coat. Cook gently over low heat until the artichokes are heated through, about 3 minutes. Serve immediately!

Basil-Cilantro Pesto

Makes about 1 cup

Ingredients

2 cups loosely packed fresh basil leaves
1 cup loosely packed fresh cilantro
1/3 cup slivered or sliced almonds
2 cloves garlic, crushed
2 tablespoons fresh lemon juice (from about ½ lemon)
½ teaspoon salt
¼ cup olive oil

Directions

Place the basil, cilantro, almonds, garlic, lemon juice, and salt in a food processor and blend until pasty, scraping down the sides occasionally. With the food processor on, slowly drizzle in the olive oil. Blend until relatively smooth and no large chunks of almonds are left. If you don’t have a food processor and are using a blender, then just add the olive oil at the end, since many blenders aren’t equipped with an opening to drizzle into.

Source: Veganomicon



Daiya Pizza

This Daiya pizza is made with spinach, mushrooms, and roasted garlic, but it could be made a million other ways with whatever ingredients you happen to have at hand. Either way, Daiya is the best vegan cheese substitute on the market and is essential if you want that cheesy pizza experience. This spinach, mushroom, garlic combo is a personal favorite of mine. I hope you like it, too!

Serves 1 or 2 people

Ingredients

1 pizza crust
1-2 tbsp olive oil
1 cup Daiya, more or less depending on taste
1 large handful, spinach
6-8 cremini mushrooms, sliced
2 garlic cloves, sliced
1/3 cup pasta sauce

Directions

1. Cover pizza crust with pasta sauce leaving one inch sauce free around edge.
2. Cover pizza with ½ spinach and ½ mushrooms.
3. Cover pizza with Daiya, avoiding the edge.
4. Cover pizza with remaining spinach and mushrooms, as well as garlic slices.
5. Brush mushrooms and edge of pizza with olive oil.
6. Bake at 450°F for 8 minutes, until crust starts to brown.
7. Broil for 2 or 3 minutes, until top of pizza starts to brown.

Source: My clever imagination



Chocolate Chip Cookies

I LOVE chocolate chip cookies, and this recipe is great! The cookies are chewy and delicious. My only suggestion is to add some soy milk or ground flax after you’ve finished mixing the dry and wet ingredients together (see note at bottom). The author of the recipe suggests using the margarine at room temperature to bind the ingredients, but I always forget and use soy or flax instead. It works great!

Makes 3 dozen cookies

Ingredients

1 cup non hydrogenated margarine, at room temperature.
1¼ cup sugar
1 tablespoon molasses
2 teaspoons vanilla extract
2½ cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1½ cups semi-sweet chocolate chips

Directions

Preheat oven at 350°F. Cream together the margarine and sugar until fluffy. Add molasses and vanilla. Add flour, baking soda and salt and mix well. Fold in chocolate chips. Drop by teaspoonfuls spaced a little over 2 inches apart onto ungreased cookie sheets. Bake for 8 to 10 minutes, until ever-so slightly brown. Let cool on the baking sheets for 5 minutes, then transfer to cooling rack.

Source: Vegan with a Vengeance

Note: * I suggest using 3-4 tablespoons of unsweetened soy milk or 1 or 2 tablespoons of ground flax. 1 tablespoon of flax, mixed with 3 tablespoons of water, replaces 1 egg. Like I said, 1 or 2 tablespoons should do it.
Variation: * These cookies are also great with a half cup of walnuts added to the mix!



Chocolate Cake

There’s nothing quite like a nice piece, or huge slab, of chocolate cake. Sometimes it just does the trick when nothing else will. And this cake here is the pièce de résistance; it’s an absolute lip smacker! The almond extract is optional, but I think it gives it an interesting, subtle flavor. And I challenge you; try making this cake for your family and friends, without telling them it’s vegan, and I’ll bet you 25¢ CND ( $7NT for my Taiwanese friends) that they won’t know the difference!

Serves 8

Ingredients

1 cup almond milk (or your favourite non-dairy milk)
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract (*optional)
1 cup all-purpose flour
1/3 cup cocoa powder, Dutch-processed or regular (or a mix of both)
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Directions

1. Preheat oven to 350°F. 2. Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla and almond extract and mix well. 3. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK). 4. Lightly grease an 8 inch springform pan. Pour in the batter and bake for 32 to 35 minutes, until a toothpick inserted through the center comes out clean.

Gooey Ganache

Ingredients

2/3 cup almond milk (or your favorite non-dairy milk)
8 oz semi sweet chocolate chips
3 tablespoons pure maple syrup

Directions

In a small saucepan bring the milk to a boil then lower heat to a simmer. Add the chocolate chips and maple syrup and mix with a fork. Turn heat off and mix until thoroughly melted. Let cool for about 15 minutes before using.

To assemble: Just pour the ganache over the cooled cake and kind of tilt the cake at all angles to get the ganache to drip down the sides. Refrigerate to cool and set the ganache.

Source: Vegan Cupcakes Take Over the World



Pumpkin Muffins

OK, I’m going to tell you right now; these muffins are completely out of hand! In the book I stole them from they’re called, ‘The Best Pumpkin Muffins’, and you know what? They really are! Here’s proof; a couple of months ago I gave two muffins to my friend Christina, one for her and one for her boyfriend James, and do you know what happened? She ate them BOTH! HaHa! Burn!! Woops, was that supposed to be a secret? ;)

Makes 1 dozen muffins

Ingredients

1¾ cups all purpose flour
1¼ cups sugar
1 tablespoon baking powder
¼ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground or freshly grated nutmeg
½ teaspoon ground ginger
¼ teaspoon ground allspice
1/8 teaspoon ground cloves
1 cup pureed pumpkin (Fresh or from a can; do not use pumpkin pie mix.)
½ cup soy milk
½ cup vegetable oil
2 tablespoons molasses

Directions

1. Preheat oven to 400°F. Lightly grease a twelve-muffin tin.
2. Sift together flour, sugar, baking powder, salt, and spices. In a separate bowl, whisk together pumpkin, soy milk, oil, and molasses. Pour the wet ingredients into the dry and mix.
3. Fill the muffin cups two-thirds full. Bake for 18 to 20 minutes, until a toothpick or knife inserted in the center comes out clean.

Source: Vegan with a Vengeance


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If you’re interested in checking out the awesome cookbooks I got these recipes from you can find them...
Vegan with a Vengeance
Veganomicon: The Ultimate Vegan Cookbook
Vegan Cupcakes Take Over the World