New recipes from Foods That Don't Bite Back by Sue Donaldson

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).

TOFU SATAY (dish on right)

• 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.

WILD RICE WALDORF SALAD (pictured in centre at back)


Salad:

• 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

Dressing:

• 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

Prepare the rice according to package directions. Do not overcook. Place the almonds in a small frying pan and toast them over low to medium heat until lightly browned. Toss the apple with lemon juice in a large bow. Add the pepper, celery, red onion, currants and toasted nuts. Set aside. Whisk together all of the dressing ingredients.

Quinoa Corn Salad with Basil (pictured front centre)

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.

Preheat the oven to 350F (175C). Sift and combine flour, sugar, 6T (90ml) cocoa, baking soda and 1 tsp (5ml) salt in a large bowl.
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.
OR...
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.)

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