Pepperoni

Source:  Gentle Chef Cookbook

Makes 1 lb.(?)/20 slices

Ingredients

DryPepperoniNut

  • 1 cup vital wheat gluten
  • 2 Tbsp nutritional yeast
  • 2 tsp onion powder
  • 1 tsp paprika
  • 1 tsp fennel seeds
  • 1 tsp garlic powder
  • 1 tsp dry mustard
  • 1 tsp red pepper flakes (or 1/2 tsp ground)

Wet

  •  cup water
  • 2 Tbsp liquid aminos
  • 2 Tbsp tomato paste
  • 1 Tbsp sugar
  • 1 Tbsp liquid smoke
  • 2 Tbsp olive oil
  • 2 tsp fennel seeds, finely ground

Instructions

  1. Preheat oven to 350F.
  2. In food processor, thoroughly combine dry ingredients.
  3. In small bowl, thoroughly mix wet ingredients.  Add to dry and process until distributed thoroughly.
  4. On work surface lay out 2 large sheets of 18″-wide heavy-duty foil.  Place dough directly on top at one end.  Shape dough into pepperoni shape, about 10″ long.  Roll up, tootsie-roll style, pinching ends of foil closed as you roll.  Twist ends tightly to seal.  Repeat with second foil.
  5. Place on cookie sheet and bake 90 minutes, turning over after 45.  Remove from oven and cool to room temp, then place in fridge minimum 8 hours to firm texture.
  6. When thoroughly chilled, cut off ends and remove from foil.
  7. Slice as needed.  Store in airtight container in fridge up to 10 days or freeze up to 3 months.

Zucchini Fritters

Source:  InternetIMG_0215

Makes 8 patties/4 servings

SERVE WITH GREEN SALAD AND RANCH DIP

Ingredients

  • 1 ¼ lbs zucchini, shredded or grated
  • 1 large onion, finely chopped
  • 1 cup firm tofu
  • 2 Tbsp fresh parsley, finely chopped
  • 3 Tbsp all-purpose flour
  • 1 cup Italian-flavored Panko breadcrumbs
  • ½ tsp salt
  • 1 cup vegan cheddar
  • 2 Tbsp nutritional yeast

InstructionsZucchiniFrittersNut

  1. Wrap zucchini shreds in kitchen towel and squeeze as much liquid out as possible.  Transfer towel-wrapped bundle to tofu press and let drain upside down while you prepare the rest of the ingredients.
  2. With hands, press most liquid out of the tofu.  It’s okay if it’s still got quite a bit of moisture (since the tofu press is being used for the zucchini).
  3. In food processor, add the tofu, parsIMG_0214ley, flour, Panko, salt, cheddar and nutritional yeast.  Process until mostly smooth.
  4. Transfer to large bowl and add the remaining ingredients.  Stir until mixed well.  Mixture will be thick.
  5. In large nonstick skillet, add a tablespoon of water and heat on medium.
  6. When water steams, add 1/2 cup(? — can’t remember now what measurer I used) mixture.  Flatten into a patty and cook until patty is lightly browned on bottom, about 3(?) minutes.  (Add as many scoops to the pan as there is room for maneuvering flattened patties.)  Turn over and brown the other side.  Add water as needed to keep patties from sticking to pan.  Remove to a serving platter.  Repeat until all fritters have been made.
  7. Squeeze a little fresh lemon juice over patties before serving.

Aloo Gobi

Source:  Gentle Chef Cookbook

Makes 8 cups/4 servings

SERVE WITH MANGO CHUTNEY AND RAITA

Ingredients

  • 2 Tbsp safflower oil
  • 1 tsp curry powder
  • ½ tsp garam masala
  • 2 tsp grated ginger
  • ¼ tsp ground red pepper flakes
  • 3 cloves garlic, minced
  • 1 large sweet onion, choppedAlooGobiNut
  • 2 large russet potatoes (about 1 1/2 lbs.), peeled and cut into small chunks
  • 2 cups cauliflower florets
  • ½ tsp salt
  • ¼ cup chopped cilantro

Instructions

  1. In large pot over medium heat, stir curry, garam, ginger and red pepper together with the oil.
  2. Stir in the onion, cover and cook 5 minutes, until soft.
  3. Add garlic and cook 30 seconds more.
  4. Add potatoes, cauliflower and salt.  Toss thoroughly to coat veggies with spices. Cover and reduce heat to medium-low and cook, stirring every 10 minutes, until cauliflower is tender and potatoes are just beginning to break apart, 25-30 minutes.
  5. Taste and add m0re salt as needed.
  6. Garnish with cilantro and serve.

Swedish Meatball Gravy

Source:  Gentle Chef Cookbook

Makes 3 1/2 cups/ 14 servings of 1/4 cup

Serve over Swedish Meatballs with a side of lingonberry sauce, and roasted baby potatoes or mashed potatoes

Ingredients

SwedishMeatballGravyNut

Gravy

  • ¼ cup vegan butter
  • ¼ cup all-purpose flour
  • 3 cups vegan beef broth
  • ¼ tsp pepper
  • ½ tsp nutmeg
  • ¼ cup vegan heavy cream

Instructions

  1. In small 4-cup pot over medium-low heat, melt the butter.  Whisk in the flour until a smooth paste develops.  Cook several minutes until roux begins to brown lightly.

    Swedish Meatballs

    Swedish Meatballs

  2. Slowly whisk in the broth until smooth.
  3. Bring mixture to boil and add pepper and nutmeg.  Reduce heat to simmer and cook until mixture thickens.
  4. Slowly whisk in cream until smooth.
  5. Add desired number of Swedish Meatballs for the meal and simmer a few minutes until meatballs are heated through.
  6. Add additional pepper as desired.

Swedish Meatballs

Source:  Gentle Chef Cookbook

Makes 24 balls/4 servings of 6 balls

MAKE AHEAD

Serve in Swedish Meatball Gravy with a side of lingonberry sauce, and roasted baby or mashed potatoes

Ingredients

Dry

  • 1 cup vital wheat gluten
  • ¼ cup chickpea flour
  • 2 Tbsp nutritional yeast
  • 1 Tbsp dried onion
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ¼ tsp black pepper
  • ¼ tsp nutmegSwedishMeatballsNut
  • ¼ tsp allspice

Wet

  • ¾ cup COLD water
  • 1 Tbsp liquid aminos
  • 1 Tbsp safflower oil
  • 1 tsp browning liquid

Simmering Broth

  • 3 tsp no-beef boullion
  • 6 cups water

Instructions

  1. In large pot over high heat, mix bouillon and water while you prepare meatballs.  You’ll want to bring it to rapid boil.
  2. In the food processor, combine dry ingredients.
  3. In small bowl, mix wet ingredients.  Add wet to dry in food processor.  Mix thoroughly but just until all ingredients are combined.  DO NOT overwork dough or meatballs will be difficult to roll and won’t be as tender after cooking.
  4. Cut or tear off small pieces of dough and roll into small round meatballs, about 3/4″ in diameter.  Work quickly as gluten becomes more elastic the longer dough sits, which will make rolling more difficult.  Don’t make balls too big as they will increase in size when simmered.
  5. Now add the meatballs to boiling broth and immediately reduce heat to SLOW simmer.  Cook UNCOVERED 25 minutes, checking frequently to maintain broth at very gentle simmer.  Turn occasionally once meatballs float to top of liquid.  DO NOT RAPID SIMMER OR BOIL — they get a yucky, boiled-bread-like texture.
  6. When done cooking, remove pot from heat and let meatballs cool in broth until they reach room temperature — OR YOU COULD DO IT THE QUICK METHOD:  Transfer meatballs with slotted spoon to a bowl sitting over another bowl filled with ice.  Stir after 15 minutes.  After another 15 minutes, you can put them in a zippy bag and throw them in the fridge to firm the rest of the way, about 2-8 hours.
  7. Brown over medium-high heat in a skillet before adding to Swedish Meatball Gravy.
  8. Save broth for another batch of (any flavor) meatballs or use as beef broth for something else.

Italian Meatballs

Source:  Gentle Chef Cookbook

Makes 24/ 4 servings of 6 balls

MAKE AHEAD

Ingredients

Simmering Broth

  • 3 tsp no-beef bouillon
  • 6 cups water

Dry Ingredients

  • 1 cup vital wheat gluten
  • 1/4 cup chickpea flour
  • 2 Tbsp nutritional yeast
  • 1 Tbsp dried onion
  • 1 tsp dried oregano
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ¼ tsp black pepper
  • 1 tsp dried basilItalianMeatballsNut
  • ¼ tsp ground red pepper flakes

Wet Ingredients

  • ¾ cup COLD water
  • 1 Tbsp liquid aminos
  • 1 Tbsp safflower oil
  • 1 tsp browning liquid

Instructions

  1. In large pot over high heat, mix bouillon and water while you prepare meatballs.  You’ll want to bring it to rapid boil.
  2. In the food processor, combine dry ingredients.
  3. In small bowl, mix wet ingredients.  Add wet to dry in food processor.  Mix thoroughly but just until all ingredients are combined.  DO NOT overwork dough or meatballs will be difficult to roll and won’t be as tender after cooking.
  4. Cut off small pieces of dough and roll into small round meatballs, about 3/4″ in diameter.  Work quickly as gluten becomes more elastic the longer dough sits, which will make rolling more difficult.  Don’t make balls too big as they will increase in size when simmered.
  5. Now add the meatballs to boiling broth and immediately reduce heat to SLOW simmer.  Cook UNCOVERED 25 minutes, checking frequently to maintain broth at very gentle simmer.  Turn occasionally once meatballs float to top of liquid.  DO NOT RAPID SIMMER OR BOIL — they get a yucky, boiled-bread-like texture.
  6. When done cooking, remove pot from heat and let meatballs cool in broth until they reach room temperature — OR YOU COULD DO IT THE QUICK METHOD:  Transfer meatballs with slotted spoon to a bowl sitting over another bowl filled with ice.  Stir after 15 minutes.  After another 15 minutes, you can put them in a zippy bag and throw them in the fridge to firm the rest of the way, about 2-8 hours.
  7. Brown over medium-high heat in a skillet before serving.
  8. Save broth for another batch of (any flavor) meatballs or use as beef broth for something else.

Savory Mushroom Soup

Source:  www.oursavorylife.com, modified

Makes 8 cups/4 servings

Ingredients

  • 8 oz. sliced mushrooms
  • 2 Tbsp vegan butter
  • ½ large onion, chopped
  • 2 cloves garlic, minced
  • 1 ½ Tbsp cornstarch
  • 1/4 cup water
  • 1 tsp no-beef bouillon
  • 1 3/4 cups water
  • 1 cup plain unsweetened almond milkSavMushroomSoupNut
  • 1 tsp salt
  • ½ tsp pepper
  • ½ tsp nutmeg
  • 8 dried mushrooms, finely ground

Instructions

  1. Heat medium pot over medium heat and add butter.
  2. When melted, add onions, garlic and mushrooms.
  3. Saute until onions are soft, about 5 minutes.
  4. Combine the cornstarch with 1/4 cup water; set aside.
  5. Add bouillon and water to pot.  Allow to heat up.
  6. Re-stir cornstarch mixture and add it to the pot.  Stir constantly until soup comes to gentle boil.
  7. Add remaining ingredients.  Simmer another 15 minutes.
  8. Taste and add more seasonings as desired.  Serve.

WGV Malai Kofta

Source:  www.wickedgoodvegan.comCIMG2101 - Version 2

Makes 4 cups/4 servings

SERVE OVER BIRYANI WITH A SIDE OF NAAN

2/26/15:  Haven’t made this version for quite a while so don’t remember what, if any, problems there were.  But calories are less than Chandra’s version so should give it another go.

INGREDIENTSWGVMalaiKoftaNut

KOFTA

  • 1 medium yellow squash
  • 1 medium zucchini
  • ½ large onion
  • 1 cup chickpea flour
  • ½ Tbsp. coriander seeds, ground
  • ½ Tbsp. cumin seeds, ground
  • ½ tsp. cayenne pepper
  • ½ tsp salt
  • ½ tsp. baking powder

CURRY SAUCE

  • 8 oz. cashew nuts, soaked
  • 1 cup water
  • 2 tsp. cumin seeds
  • 2 cloves garlic, minced
  • 5 slices ginger, minced
  • ½ jalapeno pepper, minced
  • 1 tsp curry powder
  • 2 tsp paprika
  • 15-oz. can diced tomatoes, or 4 fresh

FINISH

  • 2 tsp garam masala
  • 1 tsp A-1 steak sauce

INSTRUCTIONS

  1. MAKE KOFTA:  Preheat oven to 400F.
  2. Grate squashes and onion. Wrap in a dish towel or cheesecloth and twist it up to remove as much moisture as possible. Put into large bowl.CIMG2080 - Version 2
  3. Sift flour, seasonings and baking powder over squash-onion mixture. Stir well to combine. Should end up with something between dough and batter — a little drier than when making banana bread. Batter should stick together, but shouldn’t drip. If necessary, add a little flour or water at a time if too wet or dry. Batter will get wetter as it sits, so work quickly.
  4. Roll or spoon into 1-2″ balls — about the size of a golf ball.CIMG2076 - Version 2
  5. Bake 30 minutes, or until golden brown. They should bake, not turn really brown.
  6. MAKE CURRY SAUCE:  Combine soaked cashews and water in Vitamix. Blend until smooth. Set aside.

    If using fresh tomatoes, quarter them and remove the seeds. Give quick rough chop until they’re chunky.

  7. In large skillet over medium-high heat, add a little oil and the cumin seeds. When seeds begin to sizzle, heat for a few seconds — not more than a minute. Add garlic, ginger and jalapeño, and sauté just until garlic begins to turn golden. Add curry, paprika and tomatoes; turn heat down to medium. Break up the tomatoes with back of spoon until curry is more sauce than chunky tomato.
  8. Add cashew cream, stirring well. When mixture begins to bubble, turn heat down to low for 5 minutes, or until kofta are done baking.
  9. FINISH:  Turn heat off curry sauce. Add kofta, garam masala and steak sauce; give sauce a quick stir.
  10. Serve.

Biryani

Source:  Gentle Chef Cookbook, modified to increase spices and streamline cooking

Makes 8 cups/8 servings

Ingredients

  • 1 large onion
  • 1 large carrot
  • 1/3 cup unsalted cashews
  • 1 tsp coriander
  • 1 tsp cumin
  • ½ tsp turmeric
  • ½ tsp salt
  • ¼ tsp pepper
  • 2 cloves garlic, mincedBiryaniNut
  • ½ cup peas
  • ¼ cup raisins
  • 2 cups vegetable broth
  • 1 cup basmati rice
  • ¼ cup chopped cilantro

Instructions

  1. Rough-chop onion and carrot.  Throw into food processor and pulse until finely diced.
  2. In medium saucepan, add 1 Tbsp. water and heat to medium.  Once steaming, add onions, carrot, cashews and spices.  Saute until onion is translucent, about 5 minutes.
  3. Add garlic, peas and raisins.  Saute another minute.
  4. Add broth and bring to boil.  Stir in rice, lower heat to simmer, cover and cook 20 minutes.  Fluff rice with fork.  Stir in chopped cilantro.  Serve.
  5. If you already have frozen or leftover rice on hand, omit the broth and add the rice to the veggies.  Try to mix it in so the veggies help thaw the rice.  Cover and reduce heat to medium-low.  Check every few minutes to ensure nothing is sticking to bottom of pan, and stir to further thaw and mix in the rice.  (If needed, add a little water to prevent sticking.)

GC Naan

Source:  Gentle Chef Cookbook

Makes 6/6 servings                         BEST RECIPE

Ingredients

  • 2 ¼ tsp active dry yeast
  • ½ cup warm water, (110-115F)
  • 2 tsp sugar
  • ¼ cup plain unsweetened almond milk
  • 1 tsp safflower oil
  • 2 cups King Arthur all-purpose flourGCNaanNut
  • 2 tsp cumin
  • ¾ tsp salt
  • ½ tsp garlic powder

Instructions

  1. In small bowl, add yeast and sugar to warm water and stir until yeast is dissolved.  Cover and set aside 10 minutes or until mixture begins to thicken.
  2. Sift flour, salt and cumin into large bowl.
  3. Don’t put the flour away.  You’ll use more later when rolling out the dough.
  4. Stir milk and oil into yeast mixture.  Add this mixture to flour mixture.  Mix into rough dough with large spoon or spatula.  DO NOT USE MIXER — makes dough tough.  Using fingers, mix into a soft dough.  Once mixed, lightly flour clean work surface and knead dough using heel of hand about 25 strokes until dough is smooth and just beginning to show signs of elasticity.  DO NOT OVERWORK — excessive kneading makes dough tough.
  5. Grease bottom of the mixing bowl and place dough in it.  Roll dough around so oil/grease covers dough ball.  Cover with hot, damp, clean dish towel and set in warm place to rise 1 hour.
  6. Lightly oil a cookie sheet; set aside.
  7. When done rising, punch dough down and turn it out onto lightly-floured work surface; knead a few more times.  Cut dough into 6 equal pieces.  Roll each piece into round ball with palms.  Place on prepared cookie sheet, cover with hot, damp, clean dish towel and let rise another 30 minutes.
  8. Make butter sauce (optional):  Warm 1/4 cup butter over medium heat and add 1 Tbsp. minced garlic (3 cloves).  Saute until softened but do not brown the garlic.  Remove from heat and stir in 2 Tbsp. finely chopped cilantro or parsley.  Set aside.
  9. Heat dry 12″ nonstick skillet over medium heat until very hot (about 5 minutes).  (Skillet is not enough if water drop instantly vaporizes upon contact.)
  10. Re-flour (lightly) the work surface.  Flatten a ball of dough into a disc and with a lightly floured rolling pin, roll the disc into oval shape, rolling as thin as possible without tearing it.  Lay the naan into the dry skillet and cover with the 10″ cast iron pan lid.  When the dough begins to bubble on top, use wide spatula to see if bottom is browning.  If so, flip, cover and cook another minute to lightly brown other side.
  11. Remove and brush generously with optional butter mixture and place into napkin-lined basket and/or cover with paper towel to keep warm.  Repeat with remaining naan.
  12. To reheat, wrap in foil and bake in 350F oven for a few minutes.