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Author	Message
carrotloves 1 Group Co-Administrator	Subject: Vegan Comfort Food Favorite Vegan Recipes posted by carrotloves1 on Monday, May 24th 2010 @ 9:26 AM Tofu and Garlic Mashed Potatoes( Vegetables - Potato ) Daily Random RecipeINGREDIENTS:6 medium cloves garlic, peeled3/4 cup vegetable broth1/2 cup low-fat firm silken tofu (115 grams / 4 ounces)2 teaspoons extra-virgin olive oil675 grams / 1 1/2 pounds yukon gold potatoes (4 medium), peeled and cut into 5 centimeter chunks1 1/2 teaspoon salt1/4 teaspoon freshly ground black pepperPinch of ground nutmegMETHOD:In small saucepan, combine garlic and broth and bring to a simmer over medium-high heat. Reduce heat to low, cover and simmer until garlic is very tender, 15 to 20 minutes.Transfer broth to blender or food processor. Add tofu and oil and process until mixture is smooth and creamy. Cover to keep warm.Meanwhile, in large saucepan, combine potatoes with enough cold water to cover. Add 1 t salt and bring to a boil over medium-high heat. Reduce heat to medium, cover and cook until potatoes are tender, 10 to 15 minutes. Reserve 1/2 cup of potato cooking water; drain potatoes well.In large bowl, mash potatoes; gently stir in warm tofu mixture and enough reserved potato water to make smooth puree. Season with remaining 1/2 teaspoon salt, pepper and nutmeg and serve.
carrotloves 1 Group Co-Administrator	Subject: RE: Vegan Comfort Food Favorite Vegan Recipes posted by carrotloves1 on Saturday, June 5th 2010 @ 12:38 PM Cookie Sheet Pizza( Pizza - Pizza ) Daily Random RecipeINGREDIENTS:Pizza Sauce 1 small onion 3 T oil 4 oz / 110 g tomato paste 1 cup water 3/4 t garlic powder 1 t oregano 1 1/2 t chili powder 2 pinches allspice 1 pinch black pepper 1/2 t basil Small pinch cayenne 1/2 t salt 5 T sugar Pizza Dough 2/3 cup warm water 1/2 T baking yeast 1/2 t salt 2 T sugar 2 T oil 2 1/3 cup flour METHOD:Pizza Sauce Fry the onion until transparent. Add the rest of the ingredients and simmer for about 15 minutes. Set aside while you make the pizza base. Pizza Dough Sprinkle yeast, salt, sugar and oil over the warm water and let rest until yeast foams. Mix in flour and knead for about 10 minutes, then let rise until double. Roll the dough out to fit a cookie sheet for a large pizza pan. It will be pretty thin skin. Pour on the sauce, cover with toppings (sliced onion, peppers, tomatos, olives, crumbled smoke tofu, veggies sauages, soy cheese or whatever you can think of). Bake in 500F/260C for 15-20 minutes.
carrotloves 1 Group Co-Administrator	Subject: RE: Vegan Comfort Food Favorite Vegan Recipes posted by carrotloves1 on Thursday, July 8th 2010 @ 9:11 PM Janie's Home Cooked Biscuits( Biscuits - Plain ) Daily Random RecipeINGREDIENTS:6 cups flour (whole wheat, white or buckwheat) 1 1/2 t salt 5 t baking powder 2 1/3 cup soy milk 1/3 cup oil METHOD:Sift the dry ingredients into a large mixing bowl. Make a well in the middle and add soy milk, then oil. Stir just enough to moisten, then turn on to well floured board and knead a little. Roll into 1/4-1/2 inch / 6-13 mm thick, depending on how high you like them. Cut with a 2 inch / 5 cm diameter cutter - tin cans with holes cut in the bottom work good. The bigger you cut them, the less they rise. Place them real close together on a cookie sheet - don't leave hardly any space between them and bake in a 450F/230C over for whole wheat, 500F/260C for white and buckwheat. Bake 10-15 minutes, depending on your oven and look on the bottom to see if done (if they're browned good). You don't have to oil the pan but sometimes some margarine in the pan makes nice crusty biscuits.
carrotloves 1 Group Co-Administrator	Subject: RE: Vegan Comfort Food Favorite Vegan Recipes posted by carrotloves1 on Sunday, January 2nd 2011 @ 11:21 AM Potato Fritters( Vegetables - Potato ) Daily Random RecipeINGREDIENTS:3/4 cup chickpea flour1/4 cup corn flour1/4 cup nutritional yeast flakes1/4 cup pastry flour1/2 teaspoon salt1/4 teaspoon paprika1/4 teaspoon cayenne1 cup water4 medium potatoes, shredded1 small onion, mincedOil for fryingMETHOD:Mix all of the ingredients together, except the potatoes, onion and oil. The mix should resemble a thick pancake batter. More water may be added if it is too thick or more chickpea flour may be added if it is too thin. Add the potatoes and onion and drop by spoonfuls into 12 millimeters / 1/2 inch of hot oil. Fry on each side until golden brown. Drain on a paper bag or paper towels.
carrotloves 1 Group Co-Administrator	Subject: RE: Vegan Comfort Food Favorite Vegan Recipes posted by carrotloves1 on Tuesday, January 4th 2011 @ 11:52 AM Roasted Potato Batons( Vegetables - Potato ) Daily Random RecipeINGREDIENTS:900 grams / 2 pounds russet potatoes1/4 cup extra virgin olive oilSaltMETHOD:Preheat the oven to 180C/350F.Peel the potatoes and cut lengthwise into 7 millimeter / 1/4 inch slabs. Stack a few slices at a time and cut lengthwise again into 7 millimeter / 1/4 inch batons. Rinse the potatoes under running water to remove surface starch. Drain on paper towels and pat lightly to dry. Place in a medium bowl and toss with the oil and salt to taste.Spread the potatoes on a parchment covered baking sheet and roast for about 45 minutes, tossing every 10 minutes until the potatoes are lightly golden and cooked through.
carrotloves 1 Group Co-Administrator	Subject: RE: Vegan Comfort Food Favorite Vegan Recipes posted by carrotloves1 on Saturday, March 12th 2011 @ 10:58 AM Vegan Butter (Mar 10, 2011 7:58:34 PM) I discovered this recipe in Vietnam while eating a vegetarian banh mi sandwich. The sandwich tasted like it had butter on it. The woman who made me the sandwich was happy to share this very simple recipe for the "butter".Will keep in refrigerator for about a week click link for full recipe