22 Comments

My Favorite Recipes

These pages will include some of my most favorite recipes – often those that are traditional favorites and comfort foods that are tweaked to be totally plant-based and really delicious.  I’ll also be striving for “easy to make” dishes!

These recipes are listed with most recent at the top.  If you’re looking for a recipe from an earlier post, scroll down until you find it.

HOLIDAY RECIPES!

One of the many benefits of these recipes is that you can make them a day or two ahead of time, so the cook can have a relaxing day with friends and family!

Vegetarian Nut Loaf  (Serves 8)

  • 2 large onions, finely chopped
  • 1 cup chopped fresh mushrooms
  • 1/4 cup finely-chopped green pepper
  • 2 T butter
  • 3 cups grated carrots
  • 1 1/2 cups chopped celery
  • Egg replacer for 5 eggs (I like Ener-G Egg Replacer)
  • 1/2 cup chopped walnuts
  • 1/4 cup unsalted sunflower kernels
  • 1/2 t. salt
  • 1/2 t. dried basil
  • 1/2 t. dried oregano
  • 1/4 t. pepper
  • 3 cups soft whole-wheat bread crumbs

In a nonstick skillet, saute onions, mushrooms and green pepper in butter until tender.  In a bowl, combine the mushroom mixture, carrots, celery, “eggs”, walnuts, sunflower kernels, salt, basil, oregano and pepper.  Stir in bread crumbs.

Coat a 9 x 5 x 3 inch loaf pan with nonstick cooking spray, then line with waxed paper.  Transfer vegetable mixture to the prepared pan.  Bake at 350 degrees for 1 hour.  Let stand for 10 minutes before slicing.

Top with Mushroom Gravy and Enjoy!

Mushroom Gravy

  • 3/4 cup white or button mushrooms, chopped
  • 1 small yellow or white onion, minced
  • 1/4 cup vegan margarine
  • 2 1/2 cups vegetable broth
  • 2 T. soy sauce
  • 1/4 cup flour
  • 1 T. poultry seasoning (or 1/2 t. each of sage, thyme, and marjoram)
  • salt and pepper to taste

In a large skillet, melt the vegan margarine and add onion and mushrooms.  Saute for just a minute or two over high heat.  Reduce heat to medium and add vegetable broth and soy sauce.  Slowly add flour, stirring well to combine and prevent lumps from forming.  Bring to a simmer or a low boil, then reduce heat.  Add poultry seasoning, salt and pepper, stirring consistently.  Allow to cook for 8-10 minutes, stirring regularly, until gravy thickens.

Vegan Stuffing is easy!  Simply make as you do your regular stuffing, adding vegetable broth and melted vegan margarine.  I like to sauté mushrooms, leeks, celery, onion, garlic, and toss in some parsley, thyme, sage, rosemary, salt and pepper.  Add this mixture to your dry bread cubes, mix well, and then add melted vegan butter to moisten.  My grandmother taught me how to make stuffing that is nice and moist.  Use your hands!  You want the bread cubes moistened well, but don’t get it too soggy!

Maple-Glazed Brussel Sprouts (Makes 6-8 servings)

  • 2 pounds brussel sprouts, tips trimmed, crosses cut into the bottoms of each
  • 2 red onions, thick wedges
  • 2 T. extra virgin olive oil
  • Sea salt
  • Grated zest of 2 lemons
  • 1/2 cup dry white wine
  • 3 T. maple syrup
  • Juice of 1/2 lemon
  • 2-3 springs fresh parsley, finely minced

Preheat oven to 350 degrees.  Place brussel sprouts and onions in a mixing bowl and add oil, a generous sprinkling of salt, lemon zest, wine and syrup,  Mix well to coat.  Arrange in a large baking dish, avoiding overlap.  Cover with foil and bake until vegetables are tender, about 45 minutes.  Remove cover and continue baking until vegetables are browned and liquid has turned to a syrup, 10-15 minutes more.  Remove from heat and squeeze lemon juice over top.  Sprinkle with parsley and toss gently to coat.  Serve hot.

 

Vegan Pizza!

Making vegan pizza is so easy, and it’s really delicious!  Here’s how to do it:

Either make your own crust (easy, delicious recipe below) or buy ready-made pizza dough.  Follow the specific recipe to prepare the crust, add your favorite toppings, and bake!  It’s that simple!

Make your own marinara sauce, or use a good organic ready-made pizza sauce.  An olive tapenade (I like Trader Joe’s) also makes a delicious topping, or you can simply brush a nice olive oil/garlic/herb mix on top.  Add your favorite veggies and other condiments, and voila!  You have delicious pizza the whole family will love.

You can experiment with alternative meat and cheeses if you like, but I often don’t even bother with them.  The pizza is delicious without them.  Last night, however, we put some Chorizo-style Tofurky on our pizza, and it was very much like eating a sausage pizza.  What a bonus to have the delicious taste, while knowing no pigs were harmed for our enjoyment!  Daiya also makes a pretty good “cheese” that melts just fine, if you really want that cheesy-taste on your pizza!

I like to put on the sauce, then add some greens such as spinach or kale, top that with some finely-sliced onion, add alternative meat if using, throw on some olives, some slices of zucchini and/or mushrooms, and top with thinly-sliced tomatoes.  But the fun here is in experimenting with different toppings!  If you have kids around, they love this part! There’s vegan “canadian bacon” so you could try that with pineapple.  Artichokes are also yummy.

Load it up with your favorites, and bake at 425 degrees until crust is slightly brown, everything is hot, and cheese is melted (if using).  That’s usually about 15-20 minutes.

For a quick and easy weeknight meal, you can make or purchase extra dough and put it in the freezer, thaw it the day before, then just bring it out, throw on your veggies and other condiments, and bake!

JOYFUL EATING!

Herb Crust Pizza (makes one large crust; easy to double if you want 2 large pizzas!)

  • 3/4 cup lukewarm water
  • 1 tablespoon sugar
  • 1 (.25-oz) package active dry yeast
  • 2 cups all-purpose flour
  • 2 teaspoons oregano
  • 1 1/2 teaspoons basil
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon thyme
  • olive oil
  • cornmeal

Proof yeast:  In a bowl, blend together lukewarm water and sugar. Mix in yeast and let stand 10 minutes, or until foamy.  In another bowl, combine flour, oregano, basil, garlic poweder, salt, and thyme.  Add 1 tablespoon olive oil to yeast mixture, and then pour the yeast mixture into the flour mixture.  Mix until it is dough.  Knead for 5 minutes.  Add more flour if sticky.  Cover and let stand about 90 minutes in a warm, non-drafty place.  When dough has risen, spread 1 tablespoon of cornmeal on a dry, flat surface and roll out, throw or press the dough to desired size.  Place on a lightly-greased pizza pan, or simply sprinkle cornmeal lightly on pan to prevent pizza from sticking.

Add the sauce and toppings and bake at 425 degrees F. for 15-20 minutes.

 

 

Vegan Chocolate Chip Cookies  

Ingredients (Yields about 1 dozen cookies, so I always double it!)

  • 4 1/2 teaspoons Ener-G-Egg Replacer (equivalent of 3 eggs)
  • 6 tablespoons of water
  • 1 cup non-hydrogenated, nondairy butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup firmly packed light or dark brown sugar
  • 2 teaspoons vanilla extract
  • 2 1/4 cups unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1-2 cups nondairy semisweet chocolate chips
  • 1 cup chopped nuts (optional)

Preheat oven to 375 degrees.  Line a cookie sheet with parchment paper or use a non-stick baking sheet.

In a food processor or blender, whip the egg replacer and water together, until it’s thick and creamy.  Blending it in a food processor or blender results in a better consistency than what you could get if you did it by hand.

In a large bowl, cream the butter, granulated sugar, brown sugar, and vanilla.  Add the egg replacer mixture to this wet mixture, and thoroughly combine.  In a separate bowl, combine the flour, baking soda, and salt.  Gradually beat the flour mixture into the wet mixture until it begins to form a dough.  When it is almost thoroughly combined, stir in the chips and nuts, if using.

Bake on the cookie sheet for 8-10 minutes, or until golden brown.  (My tip:  take them out sooner than later, while they still look not quite done, if you want a softer, chewier cookie.  They’ll continue to bake a bit out of the oven.)  Let stand for 2 minutes; remove to wire racks to cool completely.

Broccoli Almond Sweet and Sour Tofu 

(The author states that this recipe reminds her of “really tasty Chinese takeout.”)  I wholeheartedly agree!

Ingredients (makes only 2 servings so double or triple the recipe!  You’ll wish you had leftovers!)

  • 1 extra-firm tofu, moisture pressed out *
  • 2 teaspoons Ener-G Egg Replacer plus 4 teaspoons water, mixed
  • 1/4 cup cornstarch (use organic if possible so it is non-GMO)
  • 1/4 cup peanut or canola oil
  • 1/2 cup sliced almonds
  • 2 cups steamed broccoli
  • sesame seeds, lightly toasted, for garnish (optional)

For Sweet-and-Sour Sauce

  • 3 1/2 tablespoons seasoned rice vinegar
  • 1/4 cup plus 1 tablespoon water
  • 2 tablespoons plus 2 teaspoons sugar (Nathan used agave nectar)
  • 2 tablespoons tamari
  • 2 teaspoons ketchup
  • 1 teaspoon molasses
  • 1/4 teaspoon ginger powder
  • 1/2 teaspoon salt
  •  1 1/2 tablespoons cornstarch plus 2 tablespoons water, mixed

*To press the moisture out of tofu, take it out of the carton, rinse it, wrap it in a paper towel, and then a light dish towel, and put something slightly heavy on it.  Let it sit for 15 min. or so, and a lot of the moisture will be pressed out of the block.

Slice the pressed tofu into triangles or small cubes.  We recommend small cubes.  Smaller is better because they won’t have a tendency to break up, and they’ll be crispier.  Toss the tofu with the egg replacer/water mixture until coated.  Then sprinkle in the cornstarch until each piece is coated and dry, adding more cornstarch if needed.

Heat the oil in a large nonstick skillet or wok.

While the oil is heating, make the sweet-and-sour sauce.  In a small saucepan, mix rice vinegar, water, sugar (or agave), tamari, ketchup, molasses, ginger powder, and salt, and whisk over medium heat until the sugar and salt is dissolved.  Add the cornstarch/water mixture and whisk until the sauce thickens.  If you leave the sauce unattended now, it will thicken and burn, so keep an eye on it.  When thick, turn off the heat and set aside.

If you haven’t done so, get the broccoli steaming while you cook the tofu.  (You’ll want the broccoli tender with a slight crunch, so take it off the heat while it’s on the crisp side, as it continues to cook a bit after removed from the heat.)

Place the tofu in the hot oil, being careful not to burn yourself.  You don’t want the tofu to be crowded or the pieces will stick to each other, so fry it in batches if needed.  Fry for 3 to 5 minutes until golden on the bottom, then gently turn and brown the other side.  Right before you’re going to take the tofu out, add the almonds.  Let them fry in the oil for 30 seconds – no longer.  They should barely change color to a light golden brown.

If there is still extra oil in the pan, drain it from the tofu and almonds, and then place them in a large bowl.  Pour the sauce on top and gently toss to completely coat.  The sauce should be thick and sticky; it shouldn’t pool at the bottom of the bowl.

Serve immediately with fresh, steamed broccoli, adding sesame seeds on top, if using.  (Alternatively, do what Nathan did and add the broccoli in with the tofu before tossing with the sweet-and-sour sauce; then top each serving with some sesame seeds.)

YUM YUM!

Nathan serving up his Cuban Black Bean bowl

Nathan’s Cuban Black Bean Bowl (serves 4-5 hungry adults)

  • 2-3 plantains, chopped
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 sweet potato, peeled and chopped
  • 2 cans black beans, not drained
  • 1 can red kidney beans, drained
  • 3 cups cooked rice
  • 1 jar pico de gallo (or make your own with this recipe)
  • 1 jar of your favorite BBQ sauce
  • 2 tablespoons cilantro, chopped
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon salt
Chop the plantains and saute them in a little coconut oil or other oil with a high smoke point.  Set aside.  Saute chopped onion and garlic until slightly transparent.  Add chopped sweet potato, cover and let simmer until sweet potato is tender.  Add canned beans with  liquid.  Add chili powder, cumin, cilantro, and salt.  Add cooked rice.  Simmer gently until flavors combine, approx. 10 minutes.
Spoon mixture in to a bowl.  Top with cooked plantains, a few good-size spoonfuls of the Pico de Gallo, and then drizzle some BBQ sauce over all.
Note:  Add extra nutrition by sauteing some greens (kale, spinach, beet greens, etc.) in a little oil until wilted.  Season with salt and pepper.  Yummmm…..

Vegan Whipped Topping (yields 1 cup)

Vegan whipped topping

  • 12 oz. silken tofu (firm or extra-firm)
  • 1/4 cup canola oil
  • 1/3 cup pure maple syrup
  • 1 tablespoon non-dairy milk (I used coconut)
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons lemon juice
  • Pinch of salt
Blend all the ingredients together in a food processor or blender until VERY smooth.  Refrigerate for several hours before serving.  (The perfect tofu for this recipe is the silken tofu that’s packaged in an aseptic, vacuum-packed box.  You’ll find it on the shelf, not the refrigerated section.)

Vegan French Toast and Vegan SausVegan French Toast

  • Vegan French Toast
  • 2-3 ripe bananas
  • 3/4 cup soy milk (I used coconut milk)
  • 1 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla
  • bread, any kind is fine
  • vegan margarine (I use Earth Balance)
  • pure maple syrup, or pureed berries
Blend bananas, soy milk, cinnamon, and vanilla in blender or food processor and pour mixture into pie plate or wide dish.  Gently dip bread slices into the mix, coating both sides.  Fry in coconut oil or vegan margarine in medium-hot skillet until golden brown.  Serve with maple syrup if desired, or your favorite fruit toppings!  Enjoy!
Note:  I use coconut oil in this case because of its relatively high smoking point, which is important because heating oils beyond their smoking points produces toxic fumes and creates harmful free radicals.  For more information about what oils to use when, check out Oils 101 on this website:
There’s also a wonderful chart on the characteristics and smoking point of different oils on this website:

No-Bake Strawberry Pie

No-Bake Strawberry Pie

8-12 servings

4 cups ripe strawberries, sliced
1 No-Bake Pecan Crust (recipe below)
1 cup ripe strawberries, whole
5 pitted dates, soaked 10 min. in warm water and drained
2 teaspoons fresh lemon juice
Nondairy dark chocolate chunks, preferable from a good, organic, fair-trade bar
Arrange the sliced strawberries on top of the prepared crust and set aside.  In a food processor or blender, combine the whole strawberries with the 5 soaked dates and lemon juice.  Puree until smooth.  Pour this mixture over the sliced strawberries.  Arrange the chocolate chunks, if using, on top of the sauce and refrigerate for 1 hour before serving.  (You will need to refrigerate even if you don’t add the chocolate!)  This will help the pie set and make it perfect for slicing.
No-Bake Pecan Crust
Yield:  One 8- or 9-inch pie crust
2 cups raw pecans or almonds
3/4 to 1 cup pitted dates, preferably Medjool
1/4 teaspoon salt
Canola oil for greasing pan
Place the nuts in a food processor, and grind them until they are a coarse meal.  Add the dates and salt and process until thoroughly combined.  Press the mixture into a nonstick or very lightly oiled 8- or 9-inch tart pan or springform pan.

Roasted Red Pepper Lasagna

This recipe is easy and fun to make!  You can use rice lasagna if you want it to be gluten-free.  I also buy the “no-bake” lasagna, which makes this dish even easier to put together!

  • 1 jar red pasta sauce (read label and make sure it doesn’t include cheese)
  • 2 boxes lasagna
  • 1 block of firm tofu, rinse and press out some of the moisture
  • 1 Tbsp. red wine (optional)
  • 1 jar roasted red sweet peppers, drained well
  • couple teaspoons each of dried basil and oregano
  • teaspoon of salt

Preheat oven to 350 degrees.  Lightly oil a 9 x 13 inch baking dish.  Crumble the tofu into a bowl.  Add to it the dried basil and oregano, a little salt, and the red wine, if desired.  Spoon 1/3 of the sauce in to the bottom of the baking dish.  Top with lasagna noodles.  Layer in half of the tofu mixture.  Top with half of the red peppers, pulled in to strips.   Spoon another 1/3 of the sauce over the red peppers.  Top with more noodles, the remaining tofu mixture, and remaining red peppers.  Add a final layer of noodles and the remaining sauce.

I like to sprinkle the top with a homemade parmesan alternative.  Recipe below!

Cover the dish with foil and bake for 50 minutes.  Remove from oven and let stand, covered, for about 15 minutes before serving.

You can buy a product called Parma, which is a vegan alternative to parmesan cheese, or you can save some $$ and make up a batch yourself.  It’s easy:

“Parmesan Cheese” topping:

Chop up some walnuts very finely (blender or food processor works best), add some nutritional yeast and salt.  Voila!  Sprinkle on anything where you would normally use parmesan.

22 comments on “My Favorite Recipes

  1. […] The Joyful Eater HomeAboutDid You Know?Recipes […]

    • Dear Joyful Eaters,
      I really enjoyed the Roasted Red Pepper Lasagna, and so did my meat-eating guests.
      I have a low-key, vegetarian meals, chemical and smoke-free, B and B in Santa Fe. My very different guests that day were a 29 year old guy and a 66 year old woman with entirely different eating styles and habits. I used regular lasagna noodles and added the juice the peppers came in (about a cup.) We all found it to be delicious.
      I, also, used the alternative parmesan in pesto another day with other meat-eating guests. The singles, 72 year old male and 65 year old female, were not together but were both getting their food choices together for better health.
      Mmmm, yummy! Thanks. Now I’ll be trying the French Toast.

      • So glad you’re enjoying the recipes, Julie! I didn’t even know you had a B&B going there! That’s so exciting! Check out the recipe “Nathan’s Cuban Black Beans” on the site. I think you and your guests will love that!

    • Hi Katherine! Geri and I are working on our dinner list for the next two weeks to prepare for grocery shopping. We appreciate the wonderful recipes that you have provided for us. We are going to use several of them now and have marked others for future use. Bless You My Sacred Sister! Chuck

  2. Kate: I love it! I’m sending your blog to several that I know who will so enjoy it! Cheryl

  3. Kate – I love your new site. I will return again and again. xox Eric

  4. Kate,
    Lisa passed on your information to me. We talked a bit about vegan eating at her birthday. I am so excited about your site. Sometimes because of my chronic fatigue I have a hard time thinking of what to eat. This will really help me. Thank you so much!
    Mary

    • Hi Mary! Would love to hear more about what’s happening for you as you try and support your body through the fatigue. Have you been experimenting with plant-based eating? I am keenly interested in “food as medicine” and learning to eat in a way that brings the greatest vitality possible. Let’s keep in touch. I would love to support you in any way I can. Blessings…..

  5. […] The Joyful Eater HomeAboutDid You Know?My Favorite RecipesRecommended Reading […]

  6. Just had a wee look at your strawberry pie. Love our recipes. Thank you dear heart.

  7. […] The Joyful Eater HomeAboutDid You Know?My Favorite RecipesRecommended Reading […]

  8. […] The Joyful Eater HomeAboutDid You Know?My Favorite RecipesRecommended Reading […]

  9. […] The Joyful Eater HomeAboutDid You Know?Health InformationMy Favorite RecipesRecommended Reading […]

  10. […] The Joyful Eater HomeAboutDid You Know?Health InformationMy Favorite RecipesRecommended Reading […]

  11. […] The Joyful Eater HomeAboutDid You Know?Health InformationMy Favorite RecipesRecommended Reading […]

  12. Hi Katherine,
    I have an idea to share regarding a possible improvement to your website. Geri and I were wanting to copy and save some of your recipes. I’m guessing others would like to do that as well. You might want to consider ways in which you can make each recipe easily printable. I don’t know how to do that, but it would be a big help if it could be done. Thanks for considering this!
    Love to You!
    Chuck

    • Thanks for pointing this out, Chuck! Of course! I often like to print recipes off other sites. I’ll check in to this and see if I can make that happen. I so appreciate your constructive comments!

  13. Hey Joyfuleater,

    Thanks for viewing my blog and your nice comments. Its FREE to follow and take the survey also. Go to my recipe page…click on a recipe link say like the vegan recipes. It will take you to dropbox.com were all my recipes are stored in files by their names. When you are there it will ask you some were on the page to sign up free for a drop box account. You get a free account worth about 2GB of soace. Everyone who signs through my dropbox gives me extra free space. And the same for you, those that sign up through you..you get extra space free. You need to check it out.

    Thanks again for your time and consideration. Don’t forget follow my blog…it’s FREE.

    Chef Randall

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: