Greek Lemon Soup

Source:  Betty Goes Vegan

Makes 8 cups/4 servings

Ingredients

  • 6 cups vegan chicken broth
  • 3 oz. orzo, (1/3 cup)
  • 2 tsp nutritional yeast
  • ¼ tsp turmeric
  • ¼ tsp lemon zest (1 lemon)
  •  cup lemon juice (1 lemon)
  • ½ preserved lemon, seeded and mincedGreekLemonSoupNut
  •  tsp dried thyme
  • 1 clove garlic, minced
  • ½ tsp pepper
  • 1/2 tsp salt
  • 8 oz. vegan chicken, chopped
  • 1 cup No-Yolks Sauce
  • ½ cup fresh parsley, chopped (garnish)

Instructions

  1. In large pot, bring broth to boil on high.  Add orzo.  Cook until tender, stirring occasionally, about 10 minutes.
  2. Reduce heat to simmer.  With a whisk, blend in yeast and turmeric.
  3. Once yeast dissolves, add lemon juice and zest, preserved lemon, thyme, garlic, and pepper.
  4. Cover and simmer 10 minutes.  Add salt as needed.
  5. Stir in chicken and no-yolks sauce, simmer gently to warm chicken.
  6. Serve, garnished with parsley.

Shredded Chikun

Source:  Gentle Chef Website (limited time — to be put in upcoming cookbook)

Makes 1 lb. (8 cups shredded)/16 servings of 1/2 cup

Ingredients (be sure to use accurate and level measurements)

Wet Ingredients

  • 14 oz. extra firm tofu, drained to weigh 10-10.5 oz. (make take up to 24 hours)
  • 1 cup water
  • 2 Tbsp white misoShreddedChikunNut
  • tsp salt
  • 1 Tbsp mild vegetable oil

Dry Ingredients

  • 2 tsp onion powder
  • tsp garlic powder
  • 1/2 tsp white pepper
  • 1 ⅓ cup vital wheat gluten (minimum 75% protein)

Instructions

  1. Preheat oven to 350F.
  2. Weigh tofu to make sure it’s between 10 and 10.5 oz.  If less than 10 oz., add more water to recipe to make up the difference.  Crumble tofu into a jet-engine blender and add remaining wet ingredients.  Process into completely smooth paste (to avoid white flecks of tofu in the dough).  Mixture will be thick and creamy.
  3. Combine dry ingredients in large mixer bowl.
  4. Scoop blender mixture into dry mixture and stir until tofu mixture is incorporated and a sticky, paste-like dough begins to form.  Change attachment to kneading hook and knead the dough in the bowl for 3 full minutes.  Dough should be moist and sticky.  If overly dry or wet, something wasn’t measured correctly.IMG_0150
  5. Tear off two 18″ long sheets of heavy duty foil and place on work surface.
  6. Scoop dough onto one piece of foil.  Using spoon/spatula or fingers, shape dough into rectangular slab or “brick” about 2″ thick along the long side of the foil.  Doesn’t need to be perfect.  Fold slab of dough in foil (don’t roll), creating semi-flat package.  Make sure there’s sufficient foil so package can be folded over several times.  Fold in the sides of the package to seal but be sure to leave a little room (about 1/2″ on each end, not sides) for the dough to expand as it bakes.  Wrap in second piece of foil same way.
  7. Place seam-side down directly on middle oven rack.  Bake 2 hours.IMG_0153
  8. Let chikun cool in foil to room temp and then refrigerate several hours until well-chilled to firm and optimize texture, up to 7 days before shredding/ using.  Can also store in freezer wrapped in the foil up to 3 months.
  9. Unwrap chikun.  Using your hands, tear chikun in half lengthwise.  Pull chikun with fork tines or by hand into shreds.  Try to pull/tear long strips, following grain of the meat if possible.  Discard “skin.”
  10. Then tear those pieces into smaller bite-size shreds.IMG_0155
  11. Use as desired.
  12. CAVEAT:  If adding to soup/stew or the like, add at end just to heat.  Will fall apart if added to liquids for extended period of time.  But great in potpies, chicken salad, etc.

Creamy Turk’y & Rice Soup

Source:  eatingwell.com

Makes 8 cups/4 servings

Ingredients

  • 2 cups sliced mushrooms
  • ¾ cup chopped celery
  • ¾ cup chopped carrots, or shredded
  • ¼ cup chopped shallotsCrmyTkyRiceSoupNut
  • ¼ cup flour
  • ½ tsp salt
  • ¼ tsp pepper
  • 4 cups turkey broth (from Roast Turk’y)
  • 1 cup cooked brown rice
  • 2 cups cooked vegan turkey, chopped
  • ½ cup vegan sour cream
  • 2 Tbsp chopped fresh parsley for garnish

Instructions

  1. In large soup pot, add mushrooms, celery, carrots and shallots.  Cook, covered, 5 minutes until softened.
  2. Add flour, salt and pepper and cook, stirring, for 2 minutes.
  3. Add broth and bring to boil, scraping up any browned bits.
  4. Add rice, turkey and sour cream.  Stir to combine.  Simmer gently a few minutes to heat the turkey through.
  5. Serve, garnished with parsley.

Amber Gravy

Source:  Gentle Chef Holiday Cookbook

Makes 4 cups/16 servings of 1/4 cup                   Serve with Roast Turk’y and mashed potatoes

Ingredients

  • 4 cups vegan poultry broth (preferably leftover turkey simmering stock)
  • 2 Tbsp olive oil
  • 2 Tbsp vegan butter
  • ¼ cup wheat flour
  • 1 tsp Worcestershire sauceAmberGravyNut
  • ½ tsp browning liquid
  • ¼ tsp poultry seasoning
  • ¼ tsp pepper
  • ½ tsp salt, as needed

Instructions

  1. In medium saucepan, melt butter in oil over medium-low heat.
  2. Add flour and whisk vigorously to create a roux.  Cook until roux has nutty aroma, about 2 minutes.
  3. Slowly incorporate broth, a little at a time, while whisking vigorously to eliminate lumps.
  4. Add Worcestershire, browning liquid and poultry seasoning.  Continue to cook and stir until mixture just begins to come to boil.  Reduce heat to gentle simmer and cook uncovered, stirring frequently, until gravy is slightly thickened.
  5. For thicker gravy, simmer until liquid reduces a bit.
  6. Season with pepper and salt to taste.  Keep covered and warm over low heat until ready to serve.  Stir occasionally.

Roast Turk’y

Source:  Gentle Chef Holiday Cookbook                   *BEST TURKEY RECIPE*

Makes 1 lb./16 servings of 2 oz.                       *PREPARE AT LEAST 1 DAY AHEAD, or start early in a.m.*

Ingredients

IMG_0141

before simmering

Dry Ingredients

  • 1 ¾ cups vital wheat gluten
  • ¼ cup wheat flour

Blender Ingredients

  • 14 oz. extra firm tofu
  • 1 ¼ cups water
  • 2 Tbsp safflower oil
  • 4 tsp onion powder
  • 1 Tbsp white miso
  • 2 ½ tsp salt
  • 1 tsp garlic powder
  • ¼ tsp white pepper

Simmering Stock Ingredients

  • 16 cups water, (1 gal.)
  • 2 large onions, chopped
  • 3 ribs celery, chopped
  • 3 carrots, unpeeled and chopped
  • 1 cup parsley stems, (leaves removed and saved for later)
  • 6 cloves garlic, crushed
  •  cup nutritional yeast

    IMG_0142

    after pan-glazing

  • 4 tsp salt
  • 2 tsp sugar
  • 2 tsp dried thyme
  • 2 tsp dried sage
  • 1 tsp dried rosemary
  • 3 bay leaves
  • 1 ½ tsp whole peppercorns

Pan-glaze Ingredients

  • 2 Tbsp vegan butter
  • 1 tsp liquid aminos
  • 1/4 cup dry white wine
  • 1 tsp each minced fresh rosemary, parsley leaves and thyme (or 1/4 tsp poultry seasoning)
  • 1/2 tsp pepper

Instructions

  1. Using tofu press, press as much water out of tofu as possible; set aside.RoastTurkyNut
  2. Preheat oven to 350F.
  3. Combine dry ingredients in large mixer bowl; set aside.
  4. Process blender ingredients in blender until completely smooth, stopping to scrape food down and toward blades.  It’s done when no tofu flecks are seen.  Mixture will be very thick and creamy.
  5. Scoop blender ingredients into the flours and mix until flours are completely moistened and a ball of dough begins to form.  Keep mixing until some resistance develops in the dough, about 1 minute. Dough will be very sticky.
  6. Continue kneading until stickiness decreases and dough becomes smooth and slightly elastic, about 3 minutes.  Dough will feel tacky to the touch.
  7. Set ball of dough on large sheet of heavy-duty foil and shape into rounded loaf.  Roll dough in foil to create thick, compact package.  Twist ends tightly to seal.  Wrap again with another piece of heavy-duty foil, twisting ends tightly to seal.  Place roast on middle rack of oven and bake 1 1/2 hours.
  8. While roast is baking, prepare simmering stock:  Add all stock ingredients to cooking pot large enough to hold 1 1/2 gallons of liquid.  Bring to boil.  Cover with lid, reduce heat to gentle simmer and cook at least 1 hour.  Keep pot covered and stock warm over low heat until roast is done baking.
  9. Remove roast from oven.  When cool enough to handle, remove roast from foil, pierce the roast numerous times with fork to help stock penetrate the roast when simmered.
  10. Using slotted spoon, remove large solid ingredients from stock and discard.
  11. Bring stock back to boil and carefully lower roast into stock.  Reduce heat to simmer, partially cover the pot and cook 1 hour.  Turn roast occasionally as it simmers.  Monitor pot frequently and adjust heat as necessary to ensure stock doesn’t do more than gently simmer.  (Stock should be gently bubbling, NOT BOILING.)
  12. Remove pot from heat, cover and let cool until stock is lukewarm.  Remove roast.
  13. At this point, you can either refrigerate it in a zippy bag with 1/4 cup stock up to 5 days or freeze in zippy bag WITHOUT stock up to 3 months.
  14. If freezing, when a few days away from finalizing, thaw several days in fridge first.
  15. If finishing roast same day made, roast can be kept warm in simmering stock several hours until ready to pan-glaze.
  16. If roast prepared same day as pan-glazing, and kept warm in stock, remove it and lightly blot with paper towel(s).
  17. In large, deep nonstick skillet or wok, melt butter over medium heat.
  18. Add the roast and turn to coat all over in the butter, using 2 large spoons.  Continue to turn the roast occasionally until lightly browned.
  19. Add liquid aminos and continue to turn about 1 minute.
  20. Now add remaining pan-glazing ingredients.  Continue to pan-glaze until liquid has evaporated and roast has golden brown color.
  21. If roast has been previously chilled or frozen and thawed, transfer to oiled baking dish, cover with foil and bake in 350F oven for 30 minutes to heat through.
  22. Transfer roast to serving platter, slice and serve immediately.  Slice only what will be served immediately as slices will become a bit dry if exposed to air for too long.
  23. Store leftover roast in zippy bag or sealed container in fridge, up to 5 days.  Or put it back in the freezer.

Cauliflower Soup w/Pesto & Shells

Source:  Chloe’s Vegan Italian Kitchen, modified to reduce salt and fatIMG_0136

Makes 6 cups/6 servings

Ingredients

  • 1 cup small shell pasta
  • 1 large onion, rough-chopped
  • 1 tsp salt
  • 1 clove garlic, minced
  • 2 cups vegetable broth
  • 16 oz. frozen cauliflower
  • 1 cup water
  • 2 tsp lemon juice
  • 1 Tbsp pesto

Instructions

  1. Cook pasta CaulSoupPestoShellsNutaccording to directions; drain and set aside.
  2. In medium pot, heat 2 Tbsp water (not in recipe) over medium heat.  When steaming, add onion and salt.  Cook until onions are soft.
  3. Add garlic and cook 1 more minute, or until fragrant.
  4. Add broth, cover and bring to boil.
  5. Add cauliflower, cover again, and simmer until cauliflower is fork-tender, 8-10 minutes.
  6. Remove from heat and using immersion blender, puree soup until it’s smooth.
  7. Stir in water, lemon juice, pesto and shells.
  8. Season with pepper and serve immediately.

“Goat” Cheese Dip

Source:  forkandbeans.comGoatChsDip

Makes 1 cup/8 servings of 2 Tbsp.

Notes:  A little too runny for my tastes.  NEXT TIME, USE LESS WATER AND USE THE TAMPER TO HELP MOVE THE MIXTURE TOWARD THE BLADES

Ingredients

Nut Cheese

  • ½ cup raw cashews, soaked 3 hours, drained
  • ¼ cup fresh lemon juice
  •  cup water
  • 1 Tbsp refined coconut oil
  • 1 tsp apple cider vinegar
  • 1 pinch salt

Basil Pesto

  • 1 cup packed basil leaves
  • 1 clove garlicGoatChsDipNut
  •  cup pine nuts
  • 2 Tbsp olive oil
  • 1 tsp salt
  • ½ cup sundried tomatoes, softened and chopped

Garnish

  • 2 Tbsp pine nuts, toasted

Instructions

  1. Line a 1 1/2-cup glass ramekin with enough plastic wrap to line the ramekin AND cover the cheese mixture.  This ensures the cheese will come out easily when ready to present.
  2. In jet-engine blender (Vitamix/Blendtec), blend all the nut cheese ingredients until smooth.  Place half the mixture in the lined ramekin.
  3. In food processor, combine pesto ingredients (except tomatoes).  Top the cheese in the ramekin with the pesto, trying to smooth it out to cover al the cheese.
  4. Spread out the tomatoes on top of that.
  5. Add the rest of the nut cheese mixture and smooth the top.  Bring the extra plastic wrap up and cover the top of the cheese with it.  Refrigerate for several hours until set (can also freeze).
  6. When ready to serve, line a small appetizer plate with olive oil and dust with dried basil.  Uncover top of cheese block and set upside down in middle of plate and remove rest of plastic wrap carefully.  Drizzle with more oil and herbs, and top with toasted pine nuts.
  7. Pair with water crackers or other light cracker.

Denver Omelet

Source:  Betty Goes Vegan

Makes 4 omelets/4 servings

Notes:  Not sure about the tofu texture needed as the original didn’t specify silken or firm, etc.  Basically, you need the pourability of pancake batter.

Ingredients

Filling

  • 1 dash liquid smoke
  • 1 large green bell pepper, diced
  • ½ large red onion, diced
  • 6 oz. diced vegan ham (3/4 cup)
  • ½ cup shredded vegan cheddar cheese

Omelet

  • 14 oz. silken tofu, drained
  • 1 Tbsp soy milk
  • 2 Tbsp nutritional yeastDenverOmeletNut
  • 1 Tbsp cornstarch
  • ½ tsp onion powder
  • ¼ tsp cumin
  • ¼ tsp white miso
  • ¼ tsp ground turmeric
  • ½ tsp liquid aminos
  • ¼ tsp smoked paprika
  • ¼ cup vegan margarine, divided

Instructions

  1. In nonstick large skillet, add liquid smoke and place over medium heat.  Add bell pepper, onion and ham.  Fry until meat browns and vegetables are tender.  Remove mixture to a bowl; set aside.
  2. In food processor, add omelet ingredients (except margarine).  Puree into smooth paste.
  3. In the skillet used earlier, over medium heat, melt 1 Tbsp. margarine.  Add 1/4 the omelet mixture to the middle of the pan and spread it out like a pancake.  You have to move pretty fast so the omelet doesn’t form lumps.  If you don’t move fast enough, you can use a spatula to spread it out evenly.  Watch for bubbles and cracks.  If you get a bubble, try to gently pop it with a fork.  Cracks can be smoothed over by spreading some of the still-wet batter over it.
  4. Let the omelet fry for 5-8 minutes, during which time you should use your spatula to gently loosen the edges and check for crispy brownness.  You want the omelet to be golden and crispy. Don’t worry if the center is still a little soft by the time you’re ready for the next step.
  5. Make an even layer of 1/4 the filling on 1/2 the omelet; top with half the cheese.  Cook another 2 minutes to melt the cheese and re-warm the filling.  Make sure omelet edges don’t burn.
  6. Take your spatula and gently flip the empty side of the omelet over the side of the filling.  Verrrry gently move your omelet to a serving plate by turning your skillet and slowwwwly sliding the omelet out, using your spatula to guide and control it.
  7. Repeat with the rest of the margarine, omelet, filling and cheese.
  8. Serve with a side of fresh fruit.

Creole-Spiced Butternut & Sweet Potato Soup

Source:  Betty Goes Vegan, modified to reduce the heat in my mouth!

Makes 12 cups/6 servings

Ingredients

  • 1 large butternut squash, peeled, seeded and cubed
  • 1 cup diced carrots
  • 2 leeks, without top half of green, thinly sliced into rings
  • 1 sweet potato, peeled and cubedCreoleButternutSoupNut
  • 6 cups vegan chicken broth
  • 1 Tbsp creole seasoning
  •  tsp liquid smoke
  • 1 tsp pepper
  • 1 tsp Louisiana hot sauce
  • 1 Tbsp dry white wine
  • 2 tsp fresh lemon juice
  • 1 tsp cumin
  • 1 clove garlic, minced

Instructions

  1. Toss all ingredients into large soup pot and heat to boil.
  2. Cover and reduce to simmer.  Simmer 20-30 minutes, or until all veggies are very tender.
  3. Remove from heat and let it cool 10-15 minutes.
  4. Using immersion blender, puree to desired consistency.
  5. Serve with crusty bread slices.

Mashed Potatoes with Garlic and Salt

Source:  Chloe’s Vegan Italian Kitchen

Makes 2 cups/4 servings

Ingredients

  • 2 large russet (baking) potatoes, peeled and cut into 2″ pieces
  • ¾ cup vegetable brothMashedPotatoesGarlicSaltNut
  • 1 clove garlic, crushed
  • 2 Tbsp olive oil
  • ½ tsp salt
  • ¼ tsp pepper

Instructions

  1. Place potatoes in large pot and cover with cold water.  Generously salt the water, cover and bring to boil.  Boil until potatoes are fork-tender.  Drain and return to pot.
  2. Add remaining ingredients and mash (DON’T use a mixer or immersion blender or anything like that — these make the potatoes gummy).
  3. EAT UP!