Artisan Vegan Mozzarella Fresco

Source:  Combination of Artisan Vegan Buffalo Mozzarella and Mozzarella Fresco

Makes 1 lb./ 16 servings of 1-oz. slices

COOKING NOTES:  Haven’t tried this combo yet.  Wish me luck.

Ingredients

  •  4 cups water
  • 2 tsp salt
  • 2⁄3 cup refined coconut oil, melted until liquid (REFINED doesn’t add coconut taste)
  • 1 cup plain unsweetened soy Greek yogurt
  • 1⁄3 cup plain unsweetened soy milk
  • 1⁄4 cup tapioca flour
  • 1 Tbsp. kappa carrageenan
  • 1 1⁄4 tsp salt
  • 3/4 tsp. lactic acid

Instructions

  1. Make brine water by combining water and 2 tsp. salt.  Chill until very cold.
  2. To 1-quart saucepan, add yogurt and soy milk.  Whisk in flour and carrageenan until smooth.  Add the 1 1/4 tsp. salt, and whisk vigorously until the ingredients are blended and mixture is smooth.
  3. Add coconut oil.  Whisk into mixture.  The coconut oil will not blend completely at this stage; this is normal.
  4. Place saucepan over medium-high heat.  Using a flexible spatula, slowly and continually stir the mixture.  As the mixture heats up, it will begin to thicken (and may curdle to form lumps).  Immediately reduce heat to medium-low as soon as the mixture thickens slightly.
  5. Begin stirring vigorously as mixture continues to thicken.  Scrape sides of saucepan with spatula while stirring.  After several minutes, the oil will begin to emulsify and transform the mixture into a smooth, glossy and gooey mass of melted cheese.  Cooking is complete when a thermometer inserted into mixture reaches 175F (not touching sides or bottom of pan).
  6. After cooking, remove saucepan from heat, stir in lactic acid and vigorously whip mixture to ensure acid is blended thoroughly into the melted cheese.
  7. Place pot on heatproof surface or trivet/potholder near work area.
  8. Place bowl of brine water next to saucepan of cheese.
  9. With ice cream scoop or ladle, scoop up hot cheese mixture, and with a spoon in other hand, scrape off cheese hanging from sides of ladle back into the pot.  This will help create more uniformly round balls of cheese.  Add the scoop of cheese to the brine water.  The exterior of the cheese ball will firm upon contact.  Repeat with remaining cheese mixture.
  10. Refrigerate for several hours until the mozzarella balls have firmed (keep in mind the cheese will still be soft).
  11. Drain with slotted spoon and set on paper towel to blot excess water before using.
  12. Stored in the brine, cheese will keep about 1 week in fridge.  Freezing not recommended.

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Muhammara (Walnut & Red Pepper Dip)

Source:  www.tasteofbeirut.comMuhammara

Makes 4 cups/16 servings of 1/4 cup each

Ingredients

  • 2 cups walnuts, toasted, soaked 2 hours, and drained
  • 1⁄2 cup red pepper paste, mild or hot
  • 3⁄4 cup olive oil
  • 1 1⁄2 tsp cumin
  • 2 Tbsp. pomegranate molasses
  • 1⁄2 tsp salt
  • 3 cloves garlic
  • 1⁄2 cup bread crumbs, wheat, toasted
  • 3 Tbsp. ketchup
  • 1⁄4 tsp pepper
  • crushed red pepper flakes, to taste (optional)

Instructions

  1. Throw everything into the food processor and run machine until dip is smooth.
  2. Spread on bread, add to pasta, whatever you can think of, the sky’s the limit!

MuhammaraNut

Curried Tofu “Egg Salad” Pitas

Source:  1,000 Vegan Recipes

Makes 4 cups/4 servings

Ingredients

  • 1 lb. extra firm tofu, drained and patted dry
  • 1⁄4 cup vegan mayonnaise
  • 1⁄4 cup mango chutney, chopped
  • 2 tsp. Dijon mustard
  • 1 Tbsp. curry powder
  • 1 tsp. black salt
  • 1⁄8 tsp cayenne pepper
  • 1 medium carrot, shredded
  • 2 ribs celery, minced
  • 1⁄4 cup minced red onion
  • 4 leaves Romaine lettuce
  • 2 medium pocket bread, halved

Instructions

  1. Crumble tofu into large bowl.  Add mayo, chutney, mustard, curry, salt and cayenne.  Stir well until thoroughly mixed.
  2. Add carrots, celery and onion; stir to combine.  Refrigerate 30 minutes to allow flavors to blend.
  3. Line the bottom of each pocket bread half with 1 lettuce leaf.  Spoon 1/4 tofu mixture on top of lettuce.

CurriedEggSaladNut

No-Oil Mayonnaise

Source:  1,000 Vegan Recipes

Makes 2 cups/32 servings of 1 Tbsp.

Ingredients

  • 12 oz. silken tofu, drained
  • 2 Tbsp. Bragg’s apple cider vinegar
  • 1 1⁄2 tsp Dijon mustard
  • 1⁄2 tsp black salt
  • 1⁄8 tsp turmeric

Instructions

  1. Add all ingredients to food processor; process until smooth and well combined.
  2. Taste, adjust seasonings as necessary.
  3. Transfer to tight-lidded jar; cover and refrigerate until needed.  It will thicken.
  4. Properly stored, it will keep up to 5 days in the fridge.

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Rotini & Almond-Mint Pesto with Orange Zest

Source:  1,000 Vegan Recipes

Makes 8 cups/4 servings

Ingredients

  • 2 cloves garlic
  • 1 cup slivered almonds, toasted
  • 3/4 tsp. salt
  • 2 cups fresh mint leaves
  • 1/2 cup orange juice
  • 2 tsp. orange zest
  • 8 oz. rotini pasta
  • 1 bunch broccoli, florets only, cut into bite-sized pieces

Instructions

  1. In food processor, combine garlic, 1/2 cup almonds and salt; process until finely chopped.  Add mint; process until ground to a paste.  Add orange juice; process until well-mixed.  Transfer to small bowl.  Add zest and mix well.
  2. In large pot of boiling water, add rotini.  Reduce heat to medium; cook, covered, for 1 minute.  Add broccoli, making sure pasta stays underneath the broccoli; cook another 5 minutes.  Drain well, reserving 1/2 cup pasta water.  Add pasta water to pesto, stirring to make smooth sauce.
  3. Add pesto sauce and remaining 1/2 cup almonds to pasta/broccoli mix in large bowl; toss gently to combine.

RotiniAlmMintNut

Tempeh Tantrum Burgers

Source: 1,000 Vegan Recipes

Makes 4 burgers/4 servings

Ingredients

  • 8 oz. tempeh
  • 3⁄4 cup minced onion
  • 2 cloves garlic, chopped
  • 3⁄4 cup chopped walnuts, toasted
  • 1⁄2 cup old-fashioned oats
  • 1 Tbsp. fresh parsley
  • 1⁄2 tsp dried oregano
  • 1⁄2 tsp dried thyme
  • 1⁄2 tsp salt
  • 1⁄4 tsp pepper
  • 3 Tbsp. safflower oil
  • 4 hamburger buns*

*If making balls instead of patties, use pita bread and line bottom of pitas with lettuce leaves.

Instructions

  1. In medium pot of simmering water, cook tempeh 30 minutes.  Drain and set aside to cool.
  2. Once cool, cut tempeh into 1/2″ cubes
  3. In food processor, combine onion, garlic, tempeh, walnuts, oats, parsley, oregano, thyme, salt and pepper.  Process until well blended.  Shape mixture into 4 equal patties or the whole mixture into 1″ balls.
  4. In large nonstick skillet, heat the oil over medium heat.  Add the patties or balls, and cook until thoroughly cooked and browned on both sides/all sides, about 7 minutes per side.
  5. Assemble sandwiches.  (If using pita, smear plain nondairy Greek yogurt in pita, like you would do with mayonnaise on burger buns.)  Consume.

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Jamaican Red Bean Stew

Source:  1,000 Vegan Recipes, modified

Makes 8 cups/4 servings

SERVE OVER RICE OR COUSCOUS

Ingredients

  • 1 Tbsp. safflower oil
  • 1 medium onion, chopped
  • 2 large carrots, cut into 1/4″ slices
  • 2 cloves garlic, minced
  • 1 large sweet potato, peeled and cut into 1/4″ dice
  • 1⁄4 tsp crushed red pepper
  • 3 cups dark red kidney beans, drained and rinsed (two 15.5 oz. cans)
  • 14.5 oz. diced tomatoes, drained
  • 1 Tbsp. curry powder
  • 1 tsp dried thyme
  • 1 tsp. allspice
  • 1⁄2 tsp salt
  • 1⁄4 tsp pepper
  • 1⁄2 cup water
  • 13.5 oz. coconut milk

Instructions

  1. In large saucepan, heat oil over medium heat.  Add onion and carrots; cover and cook until softened, about 5 minutes.
  2. Add garlic, sweet potato, red pepper flakes, beans, tomatoes, curry, thyme, allspice, salt, pepper and water.  Cover and simmer until the veggies are tender, about 30 minutes.
  3. Stir in coconut milk; simmer uncovered, 10 minutes to blend flavors and thicken the stew.

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Peanutty Tofu Roll-Ups

Source:  1,000 Vegan Recipes, modified

Makes 4 cups/4 servings

Ingredients

  • 8 oz. extra firm tofu, drained and patted dry
  • 1 cup PB2
  • 1 cup water
  • 1 Tbsp. liquid aminos
  • 1 Tbsp. fresh lime juice
  • 1⁄2 tsp minced fresh ginger
  • 1 clove garlic, minced
  • 1⁄4 tsp cayenne pepper
  • 4 large flour tortillas*
  • 2 cups shredded Romaine
  • 1 large carrot, grated
  • 1⁄2 medium English cucumber, peeled and cut into 1/4″ slices

*or pita bread

Instructions

  1. In food processor, combine tofu, PB2, water and liquid aminos; process until smooth.
  2. Add lime juice, ginger, garlic and cayenne; process until smooth; set aside for 30 minutes at room temperature to allow flavors to blend.
  3. Place 1 tortilla on work surface and spread with about 1/2 cup tofu mixture.  Sprinkle with lettuce, carrot and cucumber.  Roll up tightly and wrap bottom half in paper towel to hold while eating.  Repeat with remaining ingredients.

PeanuttyTofuRollupsNut

Carrot Slimmer

Source:  Juicing Recipes for Weight Loss

Makes 4 cups/2 servings

Ingredients

  • 4 large carrots
  • 1⁄2 large beet
  • 1⁄2 rib celery
  • 1 large apple
  • 1⁄2 large cucumber
  • 1⁄2 inch ginger
  • 8-10 ice cubes

Instructions

  1. Cut produce to fit juicer chute.  Start with juicing a piece of apple or cucumber to lubricate juicer parts.
  2. Then add less juicy produce, like carrot pieces.
  3. Go back and forth between feeding wet vs. drier ingredients so as not to jam your juicer.
  4. Transfer mixture to blender and add the ice.  Blend until ice is in much smaller pieces, more like crushed ice.
  5. Drink and enjoy!

CarrotSlimmerNut

Broccoli Body Blast

Source:  Juicing Recipes for Weight Loss

Makes 4 cups/2 servings

May need to add water to make it more palatable if you’re not used to strong veggie flavors.

Ingredients

  • 2 stalks broccoli, stems and leaves removed
  • 2 ribs celery
  • 1⁄2 head cauliflower, stems and leaves removed
  • 2 large Fuji apples
  • 8-10 ice cubes

Instructions

  1. Rinse all produce.  Slice celery into 2″ pieces.  Slice rest of produce to fit juicer chute.
  2. Juice and transfer to blender with ice.
  3. Blend until ice is mostly melted.  Serve.

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