Just an FYI this site will be going down for maintenance in the next couple of hours. Should be up by tomorrow. I apologize for any incovenience.

Tuesday, April 6, 2010

Vegan Beltane Recipes - Guest Post by Hoi Sum

Tuesday, April 6, 2010
Merry Meet Friends! Here are some animal friendly recipes for your summer sabbat dinner. General ideas include: smoothie, fruit salad, green salad, soup, main dish, and a dessert. Don’t forget you can alter any of these recipes if you do not like or have certain ingredients. Feel free to be creative! I hope you enjoy them! If you have any questions about the recipes or vegan nutrition in general you can contact me at gfg1983@hotmail.com.
Hoi Sum - Don't forget to check out her site; Bex's Hexes

Serves: 2 to 3
·        2 cups coarsely chopped, lush ripe peaches or nectarines
·        1 cup crumbled silken tofu
·        1 cup organic apricot nectar or tropical juice blend
·        1 teaspoon pure vanilla extract
·        1 tablespoon honey, maple syrup, or brown rice syrup, or to taste, optional
·        1/2 teaspoon grated fresh ginger, optional
·        1/2 cup crushed ice, optional
Combine all the ingredients in a food processor or blender and process until smoothly pureed. Or, place in a container and process with an immersion blender. Adjust consistency with more liquid if desired. Serve at once in tall glasses.

Chickpea Salad with Roasted Red Peppers, Tomatoes, and Basil
Serves: 4 to 6
This easy salad is a great companion to many Italian-style pasta dishes or simple grain dishes, especially if the meal needs a protein boost.
·        15- to 16-ounce can chick-peas, drained and rinsed
·        10- to 12-ounce jar roasted red peppers, drained and cut into strips
·        3 medium firm, ripe tomatoes, diced
·        1 large celery stalk, diced
·        1/4 to 1/2 cup chopped fresh basil, to taste
·        Juice of 1/2 lemon
·        1 tablespoon extra-virgin olive oil
·        Freshly ground pepper to taste
·        Mixed baby greens, as needed
Combine all the ingredients except the greens in a mixing bowl and toss well.
To serve, line individual plates with mixed baby greens and spoon some of the salad over them.

Asparagus and Spinach Soup with Wild Rice and Mushrooms
Serves: 6
This bountiful bowlful offers an earthy medley of colors, textures, and flavors.
·        1/2 cup uncooked wild rice, rinsed
·        10 to 12 ounces asparagus
·        4 to 6 ounces fresh wild mushrooms, such as porcini or shiitake
·        1 large carrot, peeled and coarsely grated
·        1 medium yellow summer squash, diced
·        4 to 5 scallions, white and green parts, sliced
·        4 cups stock (see page 00 for options)
·        1 1/2 teaspoons salt-free seasoning (see page 00 for brands)
·        1/4 cup dry white wine, optional
·        5 to 6 ounces fresh spinach, washed, stemmed, and chopped
·        Salt and freshly ground pepper to taste
Bring 1 1/4 cups water to a boil in a small saucepan. Add the wild rice, then cover and simmer gently until the water is absorbed, about 35 minutes.
Meanwhile, trim the asparagus of its woody ends and peel the bottom halves of the stalks with a vegetable peeler. Cut into 1-inch pieces.
Combine the asparagus with the remaining ingredients, except the last two, in a soup pot. There should be enough liquid to just cover the vegetables; add water as needed. Bring to a rapid simmer, and then lower the heat. Cover and simmer gently for about 15 minutes, or until the vegetables are just tender. Remove from the heat.
When the wild rice is done, stir it into the soup, followed by the spinach. Cover and cook until the spinach has wilted, then season with salt and pepper.
If time allows, let the soup stand for an hour or two before serving to develop flavor. Heat through as needed.

Main Dish:
Fresh Tomato, Eggplant, and Olive Pizza
3 to 4 servings
·        1 medium eggplant, peeled and diced
·        3 to 4 cloves garlic, minced
·        One 12- to 14-inch good-quality pizza crust
·        3 to 4 medium tomatoes, sliced about 1/4 inch thick
·        Salt and freshly ground pepper to taste, optional
·        1 to 1 1/2 cups grated vegan mozzarella cheese (optional)
·        1/3 cup sliced black olives, preferably oil-cured
**Additional ideas include using marinara sauce or olive oil for sauce
Preheat the oven to 425 degrees.
Combine the eggplant and garlic in a medium skillet with a small amount of water. Cover and steam until the eggplant is tender but not mushy, about 8 minutes. Check occasionally to make sure there is enough water to keep the bottom of the skillet moist.
Place the crust on a pan. Arrange the tomatoes on the crust, and sprinkle with the eggplant-garlic mixture. If desired, season with a little salt and a few grindings of pepper. Top with the mozzarella; sprinkle the olives on last.
Bake until the cheese is bubbly, about 8 to 10 minutes. Remove from the oven, let stand for 2 to 3 minutes, and cut into 4 to 6 wedges to serve.
Tofu Kabobs
-Extra Firm Tofu, white onion, green , yellow, and red bell peppers, pineapple, white or brown rice, soy sauce, salt, black pepper, red pepper flakes, garlic powder.
Cut up the tofu, veggies, and fruit into medium to large squares. Combine soy sauce, salt, pepper, garlic, and red pepper flakes (to taste) in a bowl and add tofu to marinate. Do not marinate long since tofu gets soggy. Put the tofu and cut up veggies and fruit on skewers. Barbecue the skewers.  Serve skewers over rice.

Vegetable Side Dish:
Greek Green Beans
Also known as fashoulakia, this traditional Mediterranean side dish is typically served at room temperature, rather than warm. Beans should be soft, not crisp.

2 tbsp olive oil
1 cup chopped onion
1/3 cup chopped fresh parsley
1 tbsp chopped fresh mint
1 tbsp chopped fresh dill
2 cloves of garlic, minced
2 pounds of fresh green beans, trimmed on ends
½ tsp salt
½ tsp black pepper
2 (14 oz) cans of stewed tomatoes (look for ones without salt added), undrained.

1. Heat oil in stockpot over medium-high heat. Sauté onion until golden brown.

2. Add herbs and garlic, sautéing for 3-4 minutes.

3. Add beans and remaining ingredients, bring to a boil.

4. Cover, reduce heat to medium-low and let simmer for 30 minutes.

5. Cool until room temperature and serve.

Apple Cobbler
·        3-4 Granny Smith apples
·        1 tsp. ground cinnamon
·        1/2 tsp. ground cloves
·        1/2 tsp. ground allspice
·        1/2 tsp. grated nutmeg
·        1 cup plus 1 tsp. sugar
·        1/2 cup (1 stick) vegan butter (Earth Balance is a good brand)
·        1 cup unbleached all-purpose flour
Preheat the oven to 350ºF. Grease a 9-inch pan. Cut the apples into thin slices; place in the pan. Sprinkle the spices and 1 tsp. of the sugar over the apples. Melt the margarine in a medium saucepan over medium heat. Add the flour and remaining sugar. Cover the apples with the flour mixture. Bake for 20 to 30 minutes or until the crust is lightly browned. Preparation time: 15 minutes Baking time: 20 to 30 minutes
Chocolate Chip Brownie Bars
·        1 1/3 cups flour
·        1/2 tsp. baking soda 1/2 cup margarine, softened
·        1 cup sugar
·        3 Tbsp. oil
·        1 1/2 cups silken tofu
·        1/3 cup unsweetened cocoa powder
·        1 tsp. vanilla extract
·        1 cup walnuts
·        1 cup semi-sweet chocolate chips
·        3/4 cup coconut
·        1 cup vegan chocolate frosting
Preheat the oven to 350 degrees. Combine the flour and baking soda and set aside. Combine the margarine, sugar and oil in a food processor and process 2 minutes or until light and fluffy. Add the tofu and process 2 more minutes. Add the cocoa powder and vanilla and process until mixed. Add the flour mixture a little at a time, processing after each addition. Pour into a bowl and stir in the nuts, chocolate chips and coconut. Pour the batter into a lightly oiled, large baking dish and bake for 20-25 minutes.
Top with vegan chocolate frosting.
Makes 24 bars.

Like What You See So Far? Sign up for email updates and receive my free ebook!