Here are a few recipes with photos of some dishes I recently prepared for my sister's 50th birthday. All recipes are courtesy of Sue Donaldson's cookbook, foods that don't bite back (vegan cooking made simple).
- 1/2 cup (120ml) boiling water
- 1/3 cup (80ml) smooth peanut butter
- 1/3 cup (80ml) tamari
- 1 1/2 T (22.5ml) vegetable oil
- 1 T (15ml) rice syrup
- 3 cloves garlic, minced
- 2 tsp (10ml) fresh ginger, grated
- 1 tsp white vinegar
- 1/2 tsp (2.5ml) salt
- dash of cayenne
- 1 lb (455 g) medium firm tofu, drained, cut into 1/4 inch (.6cm) slices
Combine all ingredients except for the tofu in a food processor and process until smooth. Lightly oil or spray the bottom of a baking dish large enough to accommodate the tofu slices in a single layer. Cover the bottom with a thin layer of the sauce. Then place the tofu slices on top. Pour the remaining sauce overtop. Marinate in the fridge for 2-3 hours minimum. Preheat the oven to 350 deg. F. (175 deg. C). Bake for 20-25 minutes.
- 1 1/2 cups (360ml) wild rice/brown rice blend
- 1/4 cup (60ml) slivered almonds
- 1 large Granny Smith apple, diced
- 3 T (45ml) fresh lemon juice
- 1 red bell pepper, seeded and diced
- 1 cup (240ml) celery diced
- 1/2 cup (120ml) red onion, minced
- 1/2 cup (120ml) currants
- 1/2 cup (120ml) orange juice
- 1T olive oil
- 1T maple syrup
- 1 tsp (5 ml) ground coriander
- 1/2 tsp (2.5ml) ground cardamom
visit www.vegetariantimes.com and select
"Vegan Recipe of the Week"
and finally, FROSTED CHOCOLATE CAKE (at left in photo)
I have made this recipe at least twice, maybe three times. As you may remember, I absolutely love chocolate. I have been purchasing for my chocolate recipes, Camino Organic Cocoa which is also a "free trade" product.
The taste of this cake is divine and I think the Camino product is the key ingredient that makes it so good!
- 3 cups (720ml) all purpose flour
- 2 cups (475ml) sugar
- 6 T (90ml) + 1 cup (240ml) cocoa
- 2 tsp (10ml) baking soda
- 1 tsp (5ml) + 1/8 tsp (.5ml) salt
- 2 cups (475ml) cold water
- 2/3 cup (160ml) vegetable oil
- 2 T (30ml) white vinegar
- 2 tsp (10ml) + 1/2 tsp (2.5ml) vanilla
- 3 cups (720ml) icing sugar
- 6 T (90ml) margarine
- 3 T (45ml) hot water approx.
In a separate bowl, combine the water, oil, vinegar, and 2 tsp (10ml) vanilla. Make a depression in the dry ingredients and mix in the wet ingredients. Beat until smooth.
Grease two 8 in (20cm) round pans and line bottoms with waxed paper. Pour the batter into the pans and bake for 30-40 minutes.
Cool, then turn out the cakes and slice each one into two layers.
Mix the icing sugar and remaining 1 cup (240ml) cocoa together. Blend in margarine, 1/2 tsp (2.5ml) vanilaa and 1/8 tsp (.6ml) salt. Add just enough hot water to give icing a spreadable consistency. This makes enough to cover the cake and three inside layers.
Variation: I use a nice raspberry jam and spread half of the jar between the cut 8in-layers. Then I spread the chocolate icing on top of one 8-in double, put the second 8-in split on top, and finish off by spreading the very top with the remaining icing. (In this four layer, the filling alternates as follows: (1) raspberry, (2) chocolate, (3) raspberry and (4) chocolate.)