"Too often we become preoccupied with the destination that we forget the journey"

Tuesday, March 22, 2011

Vegan Menu Project for School Part 2: Recipes

V’EAT Recipes

Drink Recipes
Fresh Mint Tea
3 cups water
3 cups lightly packed mint leaves
Lemon Wedges

1. In a saucepan bring water to boil and remove from heat. Stir in Mint Leaves. Let steep for 15 minutes.
2. Strain the tea and serve. Lemon wedges served on the side. Makes 3 cups.

Fresh Ginger Tea
2 teaspoons freshly grated ginger
1 cup boiling water
Sweetener to taste
Lemon Wedge

  1. Place ginger in cup. Pour in the boiling water. Add sweetener is desired.
  2. Strain Tea after 5 minutes and serve. Lemon Wedge served on the side. Makes 1 cup.

Hot Apple Tea
3 cups steeped tea
2 cups apple juice
1 Tablespoon fresh lemon juice

1. Heat Tea and juices until warmed and serve. Makes 5 Cups.

2 ¾ cups cold water
1 Cup fresh lime juice
2/3 cup beet sugar
¼ teaspoon grated lime rind

  1. In a container, stir together the water, lime juice, sugar, and rind until sugar dissolves. Chill.
  2. Serve over Ice. Makes 1 quart.

Dominican Pineapple Cider
Rind and cores from 1 pineapple
4 cups water
¾ cup beet sugar

  1. Cut pineapple in quarters, and then each quarter into thirds. Place into large bowl.  Add water, sugar and any pineapple scraps to the bowl.
  2. Cover lightly with waxed paper, let stand for 3 days, stirring occasionally, or until a thin white film forms on top. Stir film into cider.
  3. Strain juice into a pitcher. Chill and serve. Makes 4 ½ cups.

Banana-Blueberry Smoothie
1 cup blueberries
¾ cup banana chunks
¾ cup apple juice
3 ice cubes

1. Place all ingredients into blender until smooth and serve. Makes 2 1/3 cups.

Salad Recipes
3 cups iceberg lettuce
1 cup cooked chickpeas
1 cup celery chunks
1 cup tomato wedges
½ cup sliced green pepper
½ cup marinated artichoke hearts
12 black and green olives
1/3 cup sliced red onions
¼ cup sliced roasted red peppers
6 pepperonici
2 ½ tablespoons red wine vinegar
1 tablespoon vegetable oil
1 ½ teaspoons extra virgin olive oil
½ clove garlic minced
¼ teaspoon dried oregano, crumbled
Salt and pepper

  1. In a large bowl toss together the lettuce, chickpeas, celery, tomato wedges, bell peppers, artichoke hearts, olives, red onions, roasted peppers, and pepperonici.
  2. In a small bowl stirs together vinegar, oils, garlic, oregano, salt and pepper. Pour the dressing over the salad and toss. Makes 8 cups.

Mixed greens with vegetable threads
1 peeled carrot
1 peeled beet
2 cups bit size pieces green leaf lettuce
2 cups arugula
1 cup frisee or the inner leaves of chicory
2 tablespoons vegetable oil
2 teaspoons balsamic vinegar
2 teaspoons lemon juice
2 teaspoons minced shallots
1 teaspoon Dijon mustard
1. Make vegetable threads with the carrot and beet with a zester. Hold in ice water until service. Make at least 1 cup of each.
2. In a large bowl combine lettuce, arugula, and frisee.
3. In a small bowl, whisk the oil, vinegar, lemon juice, shallots, and mustard. Pour over lettuce and combine.
4. Place salad on plate and garnish with carrot and beet threads. Makes 5 cups.

Spinach and Mushroom Salad
6 cups lightly packed fresh spinach
1 ½ cups sliced mushrooms
1/3 cup thinly sliced red onions
3 tablespoons extra virgin olive oil
1 ½ tablespoons fresh lemon juice
1 teaspoon Dijon mustard
¼ teaspoon dried tarragon
½ clove of garlic minced
Pinch of salt and pepper

  1. In a large bowl combine spinach, mushrooms, and onions.
  2. In a small bowl stir together the oil, lemon juice, mustard, tarragon, garlic, and salt and pepper. Pour the dressing over the salad and toss to combine. Makes 6 ½ cups.

Zucchini Salad 352
3 cups diced zucchini
¾ cup diced green bell peppers
¾ cup celery
1/3 cup chopped red onions
1 cup cooked fresh corn
1 cup chopped tomatoes
1 ½ tablespoons vegetable oil
1 ½ tablespoons cider vinegar
1 teaspoon sugar
Salt and pepper to taste

  1. In a large bowl toss vegetables.
  2. In a small bowl stir the oil, vinegar, sugar and salt until sugar dissolves. Pour the dressing over the salad, add the pepper and toss to combine. Makes 6 ½ cups.

Soup Recipes
Curried Sweet Potato-Mango Soup
2 tablespoons margarine
2 tablespoons minced shallots
1 teaspoon curry powder
½ teaspoon ground ginger
½ teaspoon coriander
1/8 teaspoon ground red pepper
3 cups water
1 ½ cups cubed, peeled sweet potatoes
1 cup diced mango
Salt and pepper to taste

  1. Add margarine to saucepan over medium heat. Add shallots cook until softened. Stir in curry powder, ginger, coriander, and red pepper until absorbed.
  2. Stir in water and bring to a boil. Add sweet potatoes and mango. Cook until potatoes are soft enough to puree’. Puree’ the soup. Makes 3 ¼ cups.

Caribbean Carrot Soup
2 teaspoons olive oil
1 cup chopped onions
1 tablespoon minced ginger
2 teaspoons minced jalapeno pepper
1 teaspoon ground cumin
3 cups vegetable stock
2 cups water
3 cups sliced carrots
2 tablespoons fresh cilantro
Salt and pepper to taste

  1. In a saucepan heat the oil over medium heat. Add the onions, ginger, and jalapeno pepper. Sweat until onion is transparent. Stir in cumin until it is absorbed.
  2. Add stock and the water, bring to boil. Stir in carrots. Cook until carrots are soft. Puree’ the soup. Makes 6 cups.

Creamy Roasted Garlic Soup
2 cups vegetable stock
1 cup water
½ cup diced carrots
½ cup diced, peeled potatoes
¼ cup roasted garlic cloves removed from skin
¼ cup soy milk
Salt and pepper to taste

1. Bring stock and water to boil. Add carrots and potatoes. When the carrots and potatoes are tender, add the roasted garlic and puree’ soup. Makes 3 ¼ cups.

Minted Pea and Lettuce Soup
1 tablespoon margarine
1 cup sliced leeks (white and light green parts)
2 cups vegetable stock
2 cups water
4 cups shredded iceberg lettuce
One 10 ounce package of frozen peas
¼ cup fresh dill
1/8 teaspoon ground red pepper

1. Heat the margarine over medium heat. Add leeks and cook until softened. Add the broth, water, lettuce, peas, dill, and red pepper. Bring to boil and simmer for 10 minutes. Puree’ the soup. Makes 6 ½ cups.

Gumbo Soup page 101
1 tablespoon vegetable oil
1 cup chopped onion
1 cup chopped celery
¾ cup green pepper
1 teaspoon chili powder
3 cups cubed tomatoes
2 cups vegetable stock
1 cup water
1 bay leaf
½ teaspoon dry oregano
½ teaspoon Tabasco sauce
¼ teaspoon dried basil
¼ teaspoon dried thyme
2 tablespoons white rice
1½ cups sliced okra
1 teaspoon Gumbo file’ powder
Salt and pepper to taste

  1. Heat the oil over medium heat and add the onions, celery, and green pepper. Stir and cook until softened. Add the chili powder and stir until combined. Add tomatoes and stir until combined. Add the broth, water, bay leaf, oregano, Tabasco, basil, and thyme. Bring to a boil.
  2. Add the rice reduce heat and simmer until rice is cooked. Thicken and darken gumbo with a Cajun roux (flour and oil cooked until darkened). Add okra and simmer until it is tender. Discard bay leaf and add Gumbo file’. Do not boil once this is added. Makes 5 cups.

Appetizer and side Recipes

Baked Plantains
4 plantains (skin black)
Lemon wedges

  1. Preheat oven to 350 degrees.
  2. Make a slit in plantains and bake until fork tender.
  3. Squeeze lemon over plantains and serve. Garnish with additional wedges.

Grilled Romaine with Balsamic reduction
8 Romaine leaves
1 tablespoon olive oil
Salt and pepper
1 tablespoon shallots minced
1 clove garlic minced
1 cup balsamic vinegar

  1. Coat romaine leaves with oil, salt and pepper. Grill until you have nice grill marks on each side.
  2. Add shallots and garlic to a pan over medium heat and sweat. Deglaze with vinegar and reduce until syrupy. Makes 2 servings.

Green beans and chickpeas in a groundnut sauce
6 tablespoons, divided
2 shallots
2 garlic cloves
1 inch piece fresh ginger
2 teaspoons curry powder
1 teaspoon ground coriander
Salt and pepper to taste
¼ teaspoon ground red pepper
1 tablespoon vegetable oil
4 cups whole green beans, trimmed
½ cup coconut milk
¼ cup peanut butter
2 cups chopped tomatoes
1½ cups cooked chickpeas
2 tablespoons fresh basil

  1. In a blender combine 2 tablespoons water, shallots, garlic, ginger, curry powder, coriander, salt and pepper, and red pepper. Blend until smooth.
  2. Add the spice mixture in a saucepan over medium heat stirring until heated. Add the green beans and stir in remaining water, coconut milk, and peanut butter. Stir until smooth and bring to boil.
  3. Add tomatoes, chickpeas, and basil and simmer until tender. Makes 5 ½ cups

Corn Latkes
1 ripe banana mashed
One 8½ ounce can cream style corn
1/3 cup cornmeal
1/3 cup AP flour
1 tablespoon beet sugar
½ teaspoon baking powder
¼ teaspoon ground nutmeg
Salt and pepper to taste
Oil for frying

  1. Add mashed banana and corn mix in bowl until combined. In another bowl combine dry ingredients.
  2. Combine the wet into the dry and stir until combined.
  3. Heat the oil and drop the batter in oil 2 tablespoons at a time. Cook latkes until golden brown. Makes 12 3inch latkes.

Tofu garlic sauce
1 cup silken tofu
6 tablespoons roasted garlic
Salt and pepper to taste
1. Blend tofu and garlic in a blender. Heat to order salt and pepper to taste.

Braised Red Cabbage with Apples
1 tablespoon vegetable oil
4 cups shredded red cabbage
3 cups sliced apple
1 cup sliced onion
3 tablespoons flour
½ cup apple juice
3 cups vegetable stock
Salt and pepper to taste

  1. Heat oil over medium heat and add red cabbage, apple, and onion. Sweat until onion is transparent. Add flour to mixture. Add juice and stock. Cook until vegetables are tender. Use braising liquid as glaze for vegetables.

Strudel Bites
6 phyllo sheets (12x17 inches each)
2 to 3 tablespoons vegetable oil
3 tablespoons unflavored bread crumbs
1 recipe of desired filling
1. preheat oven to 350 degrees
2. Lay out one phllyo sheet at a time. Brush each layer with oil and sprinkle with bread crumbs. After layers are complete fold and make a book. Spoon 1/3 of the filling parallel to the folded border in the form of a log. Fold the folded edge over the filling and repeat the process until you have one solid log. Cut slits in strudel just enough to see the filling. Brush strudel top with remaining oil and bake until golden brown.
Fillings: Savory, see dessert for sweet fillings
Spinach and mushroom filling
1 tablespoon vegetable oil
1½ cups chopped mushrooms
½ cup chopped onions
1 clove garlic minced
10 ounce package frozen spinach, thawed and squeezed dry
Salt and pepper to taste
¼ teaspoon dried thyme
1/8 teaspoon dried savory
1/8 teaspoon dried marjoram
1 cup cooked cannellini beans
1. Over medium heat add oil. Add the mushrooms, onions, and garlic, cook until soft. Remove from heat stir in spinach, spices, and dried herbs. Add the beans and mash slightly with the back of a spoon.

Vegetable-potato filling
2 cups cubed, peeled potatoes
3 tablespoons vegetable stock
Salt and pepper to taste
1 tablespoon vegetable oil
1 cup chopped cabbage
½ cup chopped onions
1/3 cup shredded carrots
1/3 cup shredded rutabaga
1 clove garlic minced
1. In a 1 quart saucepan cook the potatoes with enough water to cover. Cook until fork tender and drain. Add stock, salt, and pepper. Mash until smooth.
2. Heat oil in a skillet over medium heat. Add cabbage, onions, carrots, rutabaga, and garlic. Cook until tender then fold in to potatoes.

¾ cup AP flour
½ cup whole what flour
½ teaspoon salt
1 tablespoon vegetable
1/3 cup warm water
1 Tablespoon vegetable oil
½ cup chopped onions
3 cloves garlic minced
1 teaspoon minced fresh ginger
1½ curry powder
¼ teaspoon ground turmeric
¼ teaspoon ground cumin
1/8 teaspoon ground red pepper
½ cup water
1 cup diced potatoes
½ cup peas
1½ chopped fresh cilantro
Salt and pepper to taste

  1. For the dough, put the flours and salt in a food processor. Add vegetable oil through chute with motor running. Add as much of the warm water as necessary for the dough to form in to a ball. Wrap in plastic and chill.
  2. Heat the oil over medium heat in a pan. Add onions, garlic, and ginger. Cook until onions are transparent. Stir in curry powder, turmeric, cumin, and ground red pepper until absorbed. Add ½ cup water and bring to boil add potatoes and peas. Cook until vegetables are tender.
  3. Form dough into thin circles. Fill with filling and close into half moons. Fry in oil until golden brown all around.

Corn Fritters
1 cup cornmeal
¾ cup AP flour
1 teaspoon baking powder
Pinch of nutmeg
½ mashed ripe banana
½ cup soy milk
6 ounce can corn (reserve ¼ cup liquid)
1 tablespoon chopped onion
Oil for deep frying

  1. In a bowl combine all the dry ingredients. In another bowl, add ripe banana and the rest of the wet ingredients. Add the liquid to the dry stir until smooth. Add corn and onion. Fry until golden brown.

Vegan Naan Bread
1 1/2 teaspoons dry yeast
1 cup warm water
1 1/2 teaspoons beet sugar
3 cups all-purpose flour
1 teaspoon salt (or to taste)
6 tablespoons vegetable oil
3 tablespoons silken tofu
3 teaspoons onion seeds
1. Combine yeast and water, let sit until it becomes active. Add sugar and flour. Add salt and start to combine into dough. While mixing slowly add oil, tofu, and onion seeds. Let dough sit and ferment until it doubles in volume. Punch dough and separate into equal portioned dough balls. Let rest on bench for 15 minutes and flatten balls. Bake flat bread on a sheet pan at 425 until golden brown.
Peach butter
4 cups peeled peach chunks
1/3 cup beet sugar
¼ cup water
Lemon juice to taste
  1. Place peaches and sugar in a saucepot and bring to boil. Add water if necessary. Reduce until mixture is thick enough to make a path on bottom of pan with a spoon. Add lemon juice and chill mixture.

Pico de Gallo
1½ cups finely chopped tomatoes
½ cup finely copped onions
1/3 cup finely chopped green pepper
¼ cup finely chopped red pepper
¼ cup finely chopped cilantro
Salt and pepper to taste

1. In a bowl combine all ingredients.

Entree Recipes
Pote’e Vaudoise
2 cups blanched and shocked Leeks
2 cups sliced potatoes
1 Tablespoon vegetable oil
2 teaspoons minced garlic
4 cups vegetable stock
1. Sweat leeks in heated oil. Add sliced potatoes and Saute’, add salt and pepper to taste and garlic. Add Stock and simmer covered until potatoes are soft.
2. Serve over cooked rice.

Portobello Chasseur
Veggie Demi Glace:
8 oz chopped onion
4 oz chopped celery
4 oz chopped carrot
1 tablespoon tomato paste
3 tablespoons flour
2 cups vegetable stock
1. Saute’ mirepoix, add tomato paste and carmelize. Singer with flour. Add stock and reduce. Strain and reserve for service.

4 Large Portobello Mushrooms
Flour for dusting
1 tablespoon Vegetable oil
1 tablespoon Shallots
1 garlic clove minced
¼ cup sliced mushrooms
¼ cup chopped tomatoes
1 tablespoon White wine
1 cup Veggie Demi Glace
1 teaspoon chopped parsley
1 teaspoon chopped tarragon

  1. Dust Large Portobello Mushrooms with Flour. Saute’ until tender in oil. Reserve for later. Add Shallots and garlic and sweat. Deglaze with white wine. Add sliced mushrooms and chopped tomatoes. Add Demi Glace and cook reduce. Add Portobello Mushrooms back to Sauce and serve.

Curried Chickpeas and Kale
2 tablespoons vegetable oil
1 ½ cups chopped onion
4 garlic cloves minced
½ teaspoon cumin
3 cups chopped kale
1 ½ tablespoons curry powder
1 teaspoon ground ginger
1 teaspoon ground coriander
1 ½ cups vegetable stock
3 cups cooked chickpeas
1 cup chopped tomatoes
Salt and pepper to taste

1. Heat oil over medium heat, add onion and garlic and sweat. Add cumin and stir until combined. Add Kale and stir in spices. Add Stock and bring to boil. Add Chickpeas and tomatoes and simmer until tender. Serve over cooked rice.

Polenta with Vegetable Sauce and Kidney Beans
1½ tablespoons olive oil
1 cup chopped onions
¾ cup chopped celery
3 cloves garlic minced
3 cups diced eggplant peeled
3 cups chopped tomatoes
2/4 cup chopped carrots
1/3 cup red wine
1½ teaspoons beet sugar
Salt and pepper to taste
1 1/2 cups cooked kidney beans
2 cups vegetable stock
½ cup cornmeal
Salt and pepper to taste

  1. Heat oil over medium heat. Add onions, celery, and garlic and sweat. Add eggplant and stir until softened. Add the tomatoes, carrots, wine, and sugar. Simmer until vegetables are tender. Stir in cooked kidney beans.
  2. For Polenta bring stock to a boil in a pot and slowly add cornmeal while whisking. Cook over medium heat until graininess is out. Serve Vegetable Sauce over Polenta.

Fried Zucchini with Risotto alla Milanese
2 whole zucchini peeled and seeded
3 table spoons olive oil
Bread crumbs
2 ½ cups vegetable stock
1 cup water
1/3 cup Marsala
Pinch saffron
2 tablespoons margarine
1/3 cup finely chopped onions
1 cup Arborio Rice
1. Cut the Zucchini into strips. Coat the strips in olive oil and cover in bread crumbs. Use remaining oil to pan fry the Zucchini and reserve for later.
2. Combine liquids in a saucepot and simmer with pinch of saffron. Over medium heat melt margarine and sweat onion. Add rice and saute’. Gradually add liquid to the rice stirring after each addition. Keep doing this until rice is cooked and creamy. Serve Zucchini over the risotto.

Wildly Stuffed Peppers
2 large green peppers
2 tablespoons vegetable oil
1 cup chopped onion
2 cloves garlic minced
1 ½ cups wild mixed mushrooms
1 tablespoon flour
¾ cup vegetable stock
1 ½ cups cooked wild rice
1 cup cooked orzo
¼ cup chopped parsley
¼ teaspoon dried thyme
Salt and pepper to taste

1. Hollow out green peppers and blanch and shock them. Heat oil and sweat onion and garlic. Add mushrooms and cook until softened. Singer with the flour and add the stock. Add the rice and pasta to the mixture along with the parsley and thyme. Stuff the peppers with the mixture and heat in the oven until peppers are softened at 350 degrees.

Marinara Sauce
3 tablespoons olive oil
3 cups chopped onions
2 tablespoons minced garlic
5 pounds peeled and chopped tomatoes
1 cup Parsley
1 cup basil
salt and pepper to taste

1. Sweat onions and garlic in olive oil, add chopped tomatoes, Parsley, and basil. Cook until softened and puree’. Salt and pepper to taste.

Barley with Vegetables
1 tablespoons vegetable oil
1 cup chopped onions
1 cup chopped celery
2 ½ cups vegetable stock
1 cup barley rinsed
1 cup chopped carrots
4 cups spinach in bite size pieces
Salt and pepper to taste
  1. Heat the oil over medium heat and sweat the onions and celery. Add stock and the barley bring to a boil and simmer. Add the carrots and the spinach. When barley is cooked and vegetables are tender you may serve.

Lentil “Pass on the Meat” Loaf
1 tablespoon vegetable oil
1 cup chopped mushrooms
½ cup chopped onions
1 cup cooked lentils
1 tablespoon soy sauce
½ cup cooked barley
1/3 cup chopped pecans
2 tablespoons bread crumbs
Salt and pepper to taste
1. Heat the oil over medium heat and sweat the mushroom and onions. Transfer to a bowl. Add the lentils and barley to the bowl. Add the soy sauce, pecans, and bread crumbs. Mix ingredients together and shape into a loaf. Brown the loaf on both sides in the pan.

1 large spaghetti squash
2 tablespoons pine nuts
1 recipe Pesto vegetables
3 cups marinara sauce
1. bake the Squash at 350 until soft. Cut in half and with zester make long strands with the squash. This is your spasta. Top it with marinara sauce, pesto vegetables and pine nuts.
Pesto vegetables
1 tablespoon olive oil
1cup julienne carrots
2 cups diced zucchini
1 cup diced yellow squash
3 tablespoons pesto(equal parts basil and olive oil put in blender)
1. Heat oil over medium heat. Saute’ vegetables until softened. Finish with pesto and reserve.

Open Face Spinach Ravioli
Pasta Dough:
1 cup semolina flour
¾ cup AP flour
Salt to taste
1/3 cup warm water
¼ cup chopped, cooked, and drained dry spinach
1 table spoon olive oil
1. Combine the flours to the water and make a dough and work in chopped spinach and oil. When the dough is smooth let rest for 10 minutes. Roll in to sheets with a rolling pin. Cook sheets in salted boiling water until soft.

Mushroom Risotto filling
Risotto alla Milanese with the addition of 1 Cup Saute’ Mushrooms

Dessert Recipes
V’ice Cream
12 ounces silken tofu
2 ripe bananas
3 ounces plain chocolate, or vanilla extract, or puree’ strawberries

1. Put tofu and banana in blender and blend until smooth. Add desired flavorings. Put in ice cream machine.

Coconut Rice Pudding
½ cup cornstarch
2 cups soy milk
1/3 cup beet sugar
Pinch of salt
½ teaspoon Vanilla extract
1 cup coconut
2 cups cooked white Rice
1. Mix the cornstarch, soy milk, sugar and salt until smooth. Heat on medium heat until pudding is formed. Remove from heat stir in coconut and rice.
Whipped Banana Tart
Soy Milk 3.5 ounces
5 tablespoons beet sugar
3 teaspoons cornstarch
Vanilla extract to taste
5 oz oil
3 ripe bananas
1. In a blender combine soy milk, sugar, cornstarch, and vanilla. Blend until smooth. Gradually add oil blending after each addition. Add to bowl with 3 ripe bananas and mix.
1 ¼ cups AP flour
¾ cup wheat flour
1 teaspoon salt
½ cup margarine
¼ cup shortening
4 to 5 tablespoons ice cold water
1. Combine flours in food processor with salt and pulse adding margarine and shortening. When the mixture is coarse removed and slowly add ice water while kneading dough.

Bake off in tart shells and add Banana Mixture and chill in refrigerator.

Apple Walnut Pie
Dough from banana tart baked into pie shell
1 tablespoon Margarine
3 Cups Granny Smith apples
2 teaspoons cinnamon
Pinch of nutmeg
½ cup beet sugar
1 cup chopped walnuts

  1. Heat Margarine over medium heat. Add apples, sugar, cinnamon, and nutmeg. Cook down until apples are softened any syrup is formed. Add mixture to pie shell and top with more dough bake until dough is golden brown.

Poached Pear in Fruit juice
One pear peeled and halved
½ cup apple juice
½ cup pear juice
1 tablespoon beet sugar
3 teaspoons cornstarch
1. Poach pear in fruit juices and sugar. When softened remove. Make a slurry with the cornstarch and thicken poaching liquid and pour over pear.

Poached Peach Melba
1 peach blanched, peeled, and halved
1 cup raspberries
½ cup beet sugar
3 teaspoons cornstarch
1. Cook raspberries down with sugar until softened and syrup is formed. Puree’ sauce in a blender. Make a slurry with the cornstarch and thicken sauce over medium heat. Pour over Peach and serve.

Same as Melba sauce with 1 ½ tablespoons cornstarch

1 cup ground walnuts
¼ cup sugar
¼ cup golden raisins
¼ cup silken tofu
1 tablespoon melted margarine
¼ teaspoon cinnamon
1. In a medium bowl mix ingredients.

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