Pumpkin Cheesecake

Ingredients::

  • Unbleached flour - 1-1/2 C
  • Powdered sugar - 1/2 C
  • Vegan butter - 1/2 C
  • Vegan cream cheese - 8 oz.
  • Tofu - 8 oz., firm
  • Coconut milk - 1/2 C
  • Sugar - 2/3 C
  • Cinnamon - 1/2 tsp
  • Nutmeg - 1/2 tsp
  • Cornstarch - 1 Tb
  • Pumpkin - 1 C

Instructions:

Mix the flour, sugar, and butter together.  (Add 1/2 C finely chopped pecans for a richer crust.) Push the crumbly mixture across the bottom and up the lower sides of a springform cake pan. Bake in 350º oven for 10-15 minutes. Crust should be very lightly golden and holding shape. In your blender, put vegan cream cheese, coconut milk, sugar, cinnamon, nutmeg, cornstarch, tofu, and pumpkin. Blend well. When crust is set, pour pumpkin mix into cake pan. Return to oven until cheesecake sets, about 30-45 min. Pie should be set but not brown. It will take further form as it chills. Chill overnight before serving. Printable Recipe

Patti’s Green Enchiladas

Prep Time: 30 – 45 min ~ Bake Time: 15 min

Steam peeled potatoes for 10-15 min – not too soft. Drain and cool. (For quick version – use microwave for 3-4 min). Put oil in skillet, adding more as needed. Add garlic and onion.  Cook until the onions are translucent.  Add potatoes and cook until a little crisp.  Remove from heat.  Add green chiles and stir.

Heat enchilada sauce in fry pan until very warm.  Soak the tortillas in the warm sauce and place in an oiled casserole or baking pan.  Place potato filling in center of tortilla, roll, and place in pan, open side down.

Bake for 20 min.

Sprinkle with sliced olives over each enchilada; add salsa and topping.

Good to know:

Ground nuts (blanched), nutritional yeast and salt well blended, make a pleasant topping which is better nutritionally than most vegan cheeses.

  • 4 or 5 med-large potatoes, peeled
  • 2 tsp oil
  • 2 cloves garlic
  • 1/2 onion, chopped
  • 4 oz diced green chiles
  • 8 corn tortillas
  • 28 oz green enchilada sauce
  • 1 small can chopped olives

Orange Chocolate Chip Scones

There he was – a hungry little varmint with a gleam in his eye. I needed something special and quick for breakfast before his patience ran out and his attention was diverted from that video game. There was the orange juice, there were the chocolate chips…..and before you know it, we had some delicious orange chocolate chip scones.  Not a scrap lived to see the next day.  In fact, on day two, he requested another batch, only this time “make about nineteen forty dozen!”  Which in his parlance is about the same as a hundred kazillion — and taken as high praise.

Ingredients::

  • Baking powder - 1 tsp
  • Orange zest - 1 -2 tsp
  • Unbleached flour - 1 C or more
  • Vegan butter - 1/3 C
  • Sugar - 1/3 C
  • Orange juice - 1/2 C
  • Chocolate chips - 1/2 C vegan

Instructions:

Preheat oven to 350º F. Mix together the flour, baking powder and orange zest (fresh finely grated orange rind). Add a little more zest for more orange flavor. In a separate bowl, mix vegan butter (room temperature), vegan sugar, orange juice and chocolate chips. (Chop orange-chocolate bars for extra zing.) Stir  flour gently into liquid mix and form into one large ball (adding enough flour so it is not too sticky ), then flatten the ball out on a flour-dusted cutting board. (Keep about 1/3 C flour handy to add as needed.) Cut into sixths or eighths and put on a cookie sheet (silpat underneath if you have one). Bake at 350º for about 12- 15 min, until lightly browned.  Remove and enjoy! Printable Recipe

Jamaican Fries

Ingredients::

  • Sweet potatoes - 2 large
  • Oil - as needed
  • Jamaican jerk spice - to taste

Instructions:

Peel two large orange-fleshed sweet potatoes carefully. Cut potatoes into thin julienne slices. Heat oil until a test slice cooks appropriately. (The potatoes are denser and less liquid than white potatoes so adjust accordingly.) Cook the fries until they are golden. Remove and drain. Generously sprinkle with Jamaican Jerk spice and serve. Note: Jamaican Jerk spice is available in the ethnic food section of many standard grocers. Printable Recipe

Vegetables with Dumplings

Ingredients::

  • Onion - 1 C, chopped
  • Carrots - 2 C, chopped
  • Celery - 1 C, chopped
  • Peas - 1 C
  • Oil - 2 Tb
  • Unbleached flour - 2 Tb
  • Liquid aminos - 2 Tb
  • Powdered mustard - 1 tsp
  • Thyme - 1 tsp
  • Basil - 1 tsp
  • Salt - 1/2 tsp
  • Water - 4 C
  • Vegetable bouillion cube - 2
  • Parsley, fresh - 1 Tb
  • Unbleached flour - 1 C
  • Baking powder - 2 tsp
  • Salt - 1/2 tsp
  • Vegan butter - 1/4 C
  • Soy milk - 1/2 C

Instructions:

  Set out large, deep skillet. Peel and chop one onion into small pieces. Place oil in pan and heat over medium low heat.  Brown onion until golden and soft. While onion is browning, peel and chop celery and carrots into small cubes or pieces. When onion is done, add flour and aminos (substitute soy sauce for aminos) and brown for a minute or so; then add carrots and stir. Add water and vegetable cubes. Cover and cook until carrots are set, about 10 minutes. While mixture is cooking, mix flour with salt and baking powder. Then add room temperature vegan butter and soymilk, stirring well. (Mixture should be thinner than biscuits but firmer than a batter.) Add additional liquid if needed. Set aside. Add celery and continue cooking. Add spices and peas; then add fresh parsley. Stir until well blended. Drop one or two tablespoon-sized pieces of dumpling mix into hot vegetable mixture.  Spoon vegetable gravy over the dumplings and cover. After about ten minutes, check the mix and pour more of the gravy over the dumplings so they will cook evenly. Cook 15-20 minutes total or until set. Printable Recipe

Chocolate Ice Cream

Ingredients::

  • Coconut milk creamer - 4 C
  • Powdered cocoa - 1/2 C
  • Sugar - 1-1/4 C
  • Salt - 1/2 tsp
  • Arrowroot powder - 3 Tb

Instructions:

Prep Time: 40 min + chilling time (overnight) Freeze Time: 35- 40 min Place creamer, sugar, cocoa, salt and arrowroot in large blender. Blend until smooth. Pour blender contents into large saucepan (pot) and stir. Cook over medium heat, stirring regularly, until mixture begins to coat a spoon and thicken slightly. (Mixture will thicken as it cools.) Refrigerate covered until very cold, ideally overnight. Mixture should be like a thin pudding. Assemble ice cream maker and turn on. Add chocolate mix to moving ice cream maker. Freeze until firm. Serve immediately, or freeze for a firmer texture. (Will be like a creamy soft-serve texture direct from ice cream maker.) Note: We use the microwave for 15-20 seconds in order to facilitate removing the ice cream from the container after freezing. Using multiple small containers makes this task easier. Return any remaining ice cream to the freezer. Printable Recipe

Lee’s Asian Soup

My lovely daughter-in-law made this soup just for me. It is reminiscent of a soup I enjoyed at a nearby Vietnamese restaurant.

Ingredients::

  • Rice noodles - 8 oz.
  • Water - 8 C
  • Vegetable bouillion cube - 4
  • Salt - 1/2 tsp
  • Sugar - 1 tsp
  • Garlic - 3 cloves
  • Raw ginger - 2 in square
  • Carrots - 2 large
  • Onion - 1 medium
  • Brown mushrooms - 5 large
  • Pea pods - 1/2 C
  • Mung bean sprouts - 1 to 2 C

Instructions:

Cook rice noodles in large pan of water. Cook about 10 minutes or until done. Rinse and set aside. Add vegetable bouillon cubes in water until hot. Chop carrots and onions in large quarters. Wash and cut mushrooms in half; rinse and drain pea pods. Set aside mushrooms and peapods. Put ginger, garlic, salt , sugar and pepper in the broth. Add the vegetables and cover on medium low until carrots are cooked through, 20-30 minutes. Remove from heat. Add in brown mushrooms and pea pods and cover again. Put noodles in bottom of each bowl, top with hot soup. Top  with crisp, fresh mung bean sprouts and serve. Printable Recipe

Fresh Strawberry Ice Cream

Ingredients::

  • Soy creamer - 4 C
  • Vegan sugar - 1 C
  • Fresh strawberries - 2 C
  • Arrowroot powder - 2 Tb

Instructions:

Put the rinsed, hulled berries, soycreamer, soymilk, sugar and arrowroot into the blender and puree well. Put ingredients into a medium saucepan and cook over medium heat, stirring constantly, until mixture begins to thicken slightly. Remove from heat and allow to cool. When mixture has cooled, put in fridge until it is chilled, ideally overnight. Set up and run ice cream maker; with paddle moving, pour mixture into maker. Allow to stir and freeze in ice cream maker until set, about 30-40 min. Note: For use with a regular sized blender, put half of the berries and half of the creamer at a time. In the last batch, add the sugar and arrowroot.  Blend until light and frothy. Stir together in the saucepan before placing on the burner.   Printable Recipe

Pizza Dough

Ingredients::

  • Yeast - 2 tsp
  • Sugar - 1 Tb
  • Water - 1/4 C, very warm
  • Unbleached flour - 2 C
  • Salt - 1 tsp
  • Oil - 2 Tb
  • Water - 3/4 C

Instructions:

Preheat oven to 475ºF. Mix yeast with sugar and very warm water. Stir with wooden spoon and allow to bubble. Add flour and salt to large bowl; stir well with fork. After yeast is bubbly, about 5 minutes, add oil and 3/4 C water to flour, along with yeast mixture. Knead for a few minutes until elastic and smooth. Cover with a thin coating of vegan butter, and leave in bowl. Cover bowl and allow to rise for an hour or two, until about double in bulk. Remove dough onto cutting board. Roll into ball, then into a flat circle. Move to pre-oiled pizza pan and stretch to fit the edge of the pan. (16″ pan) Allow to sit for a few minutes. Add pizza sauce and toppings. Bake for a few minutes. If using Daiya cheese, add the last five minutes or so – it melts and browns quickly. Printable Recipe

Banana Ice Cream

Ingredients::

  • Soy creamer - 4 C
  • Ripe bananas - 4
  • Powdered sugar - 1/2 C

Instructions:

In large blender, place soy creamer, powdered sugar and bananas. Blend thoroughly. Pour into moving ice cream maker and  remove to small freezing containers when finished.   Note: Most vegan ice creams come out like soft serve ice cream. Once they are frozen, they will become harder. Printable Recipe