Brooke is a fantastic cook, and specializes in organic vegetarian recipes.
LINK TO A RECIPE
Asian Broccoli with Peanut Noodles / Black Bean Burgers / Chinese Barbecued Tofu with Sesame Noodles / Cucumber Gazpacho / East Indian Spiced Vegetable Turnovers / Gazpacho / Lentils & Rice / Linguine with Mint Pesto & Peas / Mint Pesto / Sweet Corn Mush / Stuffed Portobello Mushrooms / Tofu Fillet / Udon with stif-fry and 5 spice tofu / Vegan Chocolate Cake / Vegetable Lasagna Rolls / Vegetable Pot Pie / Vegetable Stock / Vegetarian Dressing (Stuffing) / Vegetarian Pizza / Veggie Burger / Zesty Lemon Cake /
VEGAN CHOCOLATE CAKE
1 1/2 cups flour
1 cup sugar
2/3 cup cocoa
2 tsp. baking soda
1 cup cold water
1/2 cup oil
2 tsp. vanilla
2 Tbs. apple cider vinegar
Pre-Heat oven to 350�
* Grease and lightly flour a cake pan.
* Mix all these ingredients together.
* The batter will be thick, like a brownie mix.
(This is ok)
* Bake
Im not sure of the length of time. I just watch it.
* Frost it or sprinkle with powdered sugar.
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ZESTY LEMON CAKE
Pre-heat 350�
2 cups organic sugar
3 cups organic flour
1 tsp. baking soda
1/2 tsp. sea salt
1 cup organic butter, softened
3 organic eggs
1 cup organic lemon juice
1 cup plain organic yogurt
3 Tbs. freshly grated organic lemon rind
* Grease and flour the pan.
* Sift together the flour, baking soda and salt.
* In a separate bowl cream butter and sugar, until light and fluffy.
* Beat in eggs, one at a time.
* Mix fresh lemon juice and yogurt together.
* Add yogurt mixture alternately with the sifted flour mixture, to the butter mixture.
* Mix until blended.
* Stir in lemon rind.
* Pour into pan and smooth the top.
* Bake for about 50 minutes.
* Cool on rack for 15 minutes.
Yields: 1- 9"x13" cake pan.
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MINT PESTO
1/4 cup extra-virgin olive oil
1/4 cup water
2 bunches (4oz total) fresh mint, trimmed (2 cups leaves)
1/2 cup freshly grated Parmesan cheese
3 Tbl chopped pistachio nuts
1 tsp salt
1/4 tsp freshly ground pepper
* Puree all ingredients in blender until smooth.
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LINGUINE
with
MINT PESTO & PEAS
1 pound linguine, cooked, save 1/4 cup pasta water
1 package (10 oz) frozen peas, thawed
1 recipe Mint Pesto
* Toss hot pasta, Mint Pesto, peas, and hot pasta water in large serving bowl.
Makes 6 servings.
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SWEET CORN MUSH
"This is really really yummy!!! it is a good side dish for any mexican
style meal."
6 cups fresh corn kernels (frozen is ok if you cannot get fresh corn)
3/4 cup milk
1/4 cup butter
1/2 cup masa ( if you cannot get fresh masa then use masa harina and adjust the ratio of dry masa to milk (liquid) as directed on the package)
2/3 cup sugar
3/4 cup cornmeal
3/4 tsp. B.P.
3/4 tesp. salt
1/4 cup milk
Preheat oven to 250� F.
* Blend 3 cups corn kernels with milk in a food processor, until smooth.
* Whip butter, masa, & sugar in processor, until light and fluffy.
Then mix everything together (yes, all the ingredients!)
* Mix well, then pour this into a 9x13inch pan.
* Cover tightly with aluminum foil.
* Then set, this covered pan, into a larger roasting pan.
* Fill this outer pan with enough water to reach 3/4 inch up the outside of the 9x13inch pan.
* Bake for about 1 1/2 to 2 hours
* Scoop out and serve hot.
ENJOY!!!
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BLACK BEAN BURGERS
3 16-oz. cans black beans, rinsed & drained
1 1/2 cups regular oats, uncooked
1 med. onion, chopped
2 jalapeno peppers, seeded & chopped
3/4 cup chopped fresh cilantro
2 large eggs (or egg substitute), lightly beaten
1 tesp. salt
1/4 cup flour
1/4 cup cornmeal
1 Tbl. vegetable oil
8 hamburger buns
condiments of choice
* Coarsely mash beans with a fork. Combine beans and next 6 ingredients; shape into 8 patties. Stir together flour and cornmeal and dredge patties in mixture.
* Cook patties in hot oil in a large non-stick skillet over medium-high heat for 5 minutes on each side or until lightly browned.
* Drain on paper towels.
* Serve on buns with condiments of choice (lettuce, tomato, onion, mayo, ketchup, mustard, salsa, etc.).
Yields: 8 Burgers
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EAST INDIAN SPICED VEGETABLE TURNOVERS
2 cloves garlic
1 cup fresh cilantro leaves
1 (16-oz.) carton plain nonfat yogurt
2 cups peeled, diced round red potato
1 Tbl. olive oil
1 cup coarsely shredded carrot
1 cup finely chopped onion
2 tesps. peeled, minced gingerroot
1 cup frozen green peas, thawed
2 Tbls. chopped fresh cilantro
2 Tbls. water
2 tesps. curry powder
1 tesp. ground cumin
1 tesp. salt
4 tesps. black pepper
2 tesps. ground red pepper
16 sheets frozen phyllo pastry, thawed vegetable cooking spray
* Position knife blade in food processor bowl. Drop garlic through chute with processor running; process 3 seconds or until garlic is minced. Add 1 cup cilantro; process until finely chopped. Add yogurt; process until smooth. Spoon mixture into a bowl; cover and chill.
* Place potato in a medium saucepan; add water to cover. Bring to a boil; cook 12 minutes or until tender. Drain and set aside.
* Heat oil in a large skillet over medium heat. Add carrot, onion, and gingerroot; saute 5 minutes. Add potato, peas, and next 7 ingredients; saut� an additional 5 minutes. Remove from heat; set aside.
* Working with 1 phyllo sheet at a time, cut each sheet lengthwise into 2 (16" -by- 61") strips; lightly spray with cooking spray. Fold each strip in half lengthwise. Spoon 2 tablespoons potato mixture onto end of each strip and spread to within 1 inch of end. Fold the left bottom corner over mixture, forming a triangle; keep folding back and forth into a triangle to end of strip. Repeat with remaining ingredients.
* Place the turnovers, seam side down, on a baking sheet coated with cooking spray. Lightly spray tops of turnovers with cooking spray. Bake at 400 degrees F for 15 minutes or until golden.
* Serve with yogurt sauce.
Yields: 32 Turnovers
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LENTILS & RICE
6 ozs. brown letils, washed and picked over
1/4 tesp. salt
4 1/2 tesps. plive oil
1 lg. onion
1 Tbl. crushed cumin seed
1/2 tesp. ground cinnamon
1/2 cup long-grain rice
2 cups water
freshly ground pepper
* Soak the lentils in water to cover for 1 hour.
* Drain, place in saucepan or casserole, cover with water by 2 inches, and bring to a boil.
* Add 1/2 teaspoon of the salt, reduce heat, and simmer 30 minutes, until just about tender.
* In another casserole, heat 1 tablespoon of the olive oil and saute the chopped onion until it begins to color. Add the cumin seed and cinnamon, stir together, and add the rice. Stir to coat with oil and add 2 cups water and the lentils with their liquid, plus about 1/4 teaspoon salt and pepper to taste.
* Stir together, bring to a boil, reduce heat, cover, and cook 20 to 25 minutes or until the liquid is absorbed.
* Meanwhile, brown the sliced onion in the remaining 1 1/2 teaspoons of olive oil. When the rice and lentils are cooked, transfer to a platter and strew the browned onions over the top.
Serves: 4
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STUFFED PORTOBELLO MUSHROOMS
1/4 cup sweet onion, diced
1 tesp. olive oil
1 pinch brown sugar
1/2 cup firm tofu, squeezed dry, crumbled
salt, to taste
1 lg. portobello mushroom, cleaned, stem removed
1 pinch nutmeg, freshly grated
fresh mint, parsley or cilantro (garnish), chopped
Preheat oven to 350� F.
* Saut� onion with oil and sugar over medium-low heat until onion is soft and transparent, 4 to 5 minutes. Add tofu and salt; lightly brown tofu. Remove from heat.
* Place mushroom, stem side up, on a baking sheet.
* Mound filling over stem side of mushroom; dust with nutmeg. Bake 10 to 15 minutes on middle oven rack.
* Garnish with mint, parsley or cilantro.
* To serve; slice into wedges.
Serves: 2
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VEGETABLE LASAGNA ROLLS
"If you don't want to make individual rolls, you can use this recipe to make a pan of lasagna."
16 lasagna noodles
1 cup ricotta cheese
1 cup cottage cheese, drained
2 eggs
1/2 cup Parmesan cheese
1/2 tesp. salt
1/2 tesp. pepper
1 cup chopped red pepper
1 cup chopped green pepper
1 chopped onion
2 cloves garlic, minced
2 Tbls. olive oil
1 carrot, grated
1 zucchini, grated
1 16 oz. can whole tomatoes
1 6 oz. can tomato paste
1/3 cup red wine
2 tesps. parsley flakes
2 tesps. salt
2 tesps. sugar
1 tesp. basil
1 tesp. oregano
2 bay leaves
3 cups grated mozzarella cheese
* Cook the lasagna noodles according to the package directions. Then put the noodles in cold water and set them aside.
* In a bowl that doesn't have to be microwave-safe, combine the ricotta cheese, cottage cheese, eggs, Parmesan cheese, salt, and pepper. Stir until the ingredients are mixed and set the bowl aside.
* Then in a microwave-safe bowl combine the peppers, onion, garlic, and oil. Microwave the vegetables for 5 to 6 minutes, until the vegetables are tender. Stir the carrot and zucchini into the cooled vegetables. Set the bowl aside for a bit.
* Smash the tomatoes a little with a fork. Then stir in the tomato paste and the wine, until the mixture is pretty smooth. You can substitute water or grape juice for the wine or any other liquid. Mix in the parsley, salt, sugar, basil, oregano, and bay leaves. Microwave the mixture on high for 10 minutes. Remove the bay leaves and discard them.
* Grease a 9x13 pan and fill it with 1 cup of tomato sauce. Now you are ready to start assembling the lasagna rolls.
* Drain the noodles and pat them dry as you need them. Lay 2 noodles end to end and overlap them about an inch. Spread the noodles with the ricotta mixture, then cover the ricotta with vegetables, sprinkle with cheese, and spoon some tomato sauce over the cheese. Now you're ready to roll it up. You will have more luck if you don't overload the noodles with filling.
* To form the rolls, start at one end and roll the noodle like a sleeping bag. When you get to the end, secure it with a wooden toothpick. Place the rolls in a ring around the outer edge of the dish. Do not place any rolls in the center of the dish.
* Microwave the rolls for 5 minutes, then let them stand for 10 minutes to set before eating.
Note: "If you think making the lasagna rolls seems like too much trouble, you can make a pan of lasagna with this same recipe."
Pre-heat oven to 350 degrees
* Cover the bottom of the dish with noodles (pat them dry first) and make layers of ricotta, vegetables, mozzarella, and sauce. End with a layer of mozzarella cheese on top.
* Bake until heated through. About 45 minutes to 1 hour.
Serves: 8
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VEGETABLE POT PIE
1 Tbl. vegetable oil
1 lg. yellow onion, diced
2 cloves garlic, minced
2 cups water
2 med. parsnips, peeled and diced
2 cups white potatoes, diced
4 med. carrots, peeled and diced
1 Tbl. dried parsley
1 tesp. salt
1/2 tesp. freshly ground black pepper
1 1/2 cups green peas, fresh or frozen
4 cups unbleached white flour
1 1/2 tesps. salt
1 1/2 cups canola oil
1/2 cup water
Preheat the oven to 400 degrees.
FILLING:
* In a large saucepan heat 1 tablespoon of the oil over medium heat. Add the onion and garlic and cook, stirring, for 5 minutes. Add the water, parsley, potatoes, carrots, parsley, salt, and pepper, and bring to a simmer. Cook over medium-low heat, stirring occasionally, until the vegetables are tender, about 20 to 25 minutes. Stir in the peas and cook for 5 minutes more. To thicken, mash the potatoes and parsnips against the side of the pan with the back of a spoon. Remove from the heat and let cool slightly.
CRUST:
* In a large mixing bowl combine the flour and salt. Blend in 1-1/2 cups of the oil and water and form a large moist ball of dough. Divide dough into four balls of equal size. On a lightly floured, flat surface, roll out the balls of dough into 1/8-inch-thick rounds about 10 inches in diameter. Place two of the rounds into the bottom of two lightly greased 9-inch-round deep-dish pie pans. Bake for 5 to 7 minutes; cool for about 5 minutes.
* Pour the filling equally into the pie pans. Cover the filling with the two remaining round crusts, and crimp the edges with a fork. Pierce the tops with a fork two or three times. Bake until the tops are lightly browned, about 20 to 25 minutes.
* Cool for 10 minutes before serving.
Serves: 12
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VEGETARIAN PIZZA
1 Tbl. olive oil
1 med. zucchini, diced
1 med. yellow crookneck squash, diced
1/2 Tbl. dried crushed red pepper
1 16 oz. baked cheese pizza crust (such as Boboli)
1 14 oz. jar mushroom pizza sauce
3 lg. garlic cloves, minced
1 cup packed shredded mozzarella cheese (about 4 ounces)
1/2 cup drained oil-packed sun-dried tomatoes, thinly sliced
1/3 cup grated Parmesan cheese
Preheat oven to 450 deg. F.
* Heat oil in heavy medium skillet over medium heat. Add zucchini, yellow squash and crushed red pepper; saute until vegetables are almost tender, about 5 minutes.
* Place pizza crust on baking sheet. Spread mushroom sauce over. Sprinkle with garlic, then mozzarella. Top with squash mixture and tomatoes. Sprinkle with Parmesan cheese.
* Bake pizza until cheese melts and crust is crisp, about 13 minutes.
* Cut into pieces.
Yields: 1 Pizza
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VEGGIE BURGER
2 cups cooked lentils
1 cup smoked Portobello mushrooms, minced
1 cup bulgar wheat
2 cloves roasted garlic, pureed
1 cup whole wheat bread crumbs
1 Tbl. Worcestershire
2 Tbls. walnut oil
1/4 tesp. tarragon, minced
Salt and freshly ground pepper to taste
Prepare a wood or charcoal grill and let it burn down to embers.
* In a large mixing bowl, mash lentils until smooth.
* Add all other ingredients and mix until thoroughly combined.
* Refrigerate for at least 2 hours.
* Form into burgers. Brush the burgers with olive oil and grill for 6 minutes on each side or until done.
* Serve hot with your favorite condiments.
Serves: 6
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GAZPACHO
3 lbs. tomatoes, red ripe, coarsely chopped
3 cups cold water
1 1/2 lg. cucumbers, peeled, coarsely cut
1 1/2 lg. onions, peeled, coarsely cut
1 1/2 red bell peppers, coarsely chopped
6 ozs. French bread, without crusts, in bite size
3/4 cup dry white wine
6 Tbls. tomato paste
3 Tbls. red wine vinegar
3 cloves garlic, chopped
* Puree first 10 ingredients in a blender in batches.
* Strain soup through sieve, pressing on solids with back of spoon.
* Season with salt and pepper.
* Cover and chill until cold.
Serves: 10
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CUCUMBER GAZPACHO
5 peeled and seeded cucumber
1 tesp. cumin
salt and pepper to taste
2 diced red bell pepper
1 diced red onion
2 fresh chopped fine chili pepper
1/4 chopped cup fresh cilantro
1/2 lb plain yogurt
2 juiced lemon
1 chopped bunch scallions
1 tesp. coriander
* Pur�e cucumbers in a food processor.
* Continuing to pur�e, add the yogurt and lemon juice.
* Transfer to a large bowl and add the bell peppers, onion, chili peppers, cilantro, scallions, coriander and cumin.
Add salt and pepper to taste.
* Add a few sprigs of cilantro or a small dollop of yogurt as a garnish, if desired.
Serves: 4
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VEGETARIAN DRESSING (STUFFING)
1 loaf day-old bread, torn into small pieces
1 (10.75 oz.) can condensed cream of mushroom soup
1 (10.5 oz.) can vegetable broth
2 Tbls. water
1 tesp. poultry seasoning
salt to taste
ground black pepper to taste
1/2 cup wild rice, cooked
1/4 cup dried cranberries
1/2 cup fresh mushrooms
1/2 cup chopped pecans
1/4 cup cubed apples
* Mix together the bread, cream of mushroom soup, vegetable broth, water, poultry seasoning, and salt and pepper to taste.
* Add rice, cranberries, mushrooms, pecans, and apples as desired. It will be sticky. Shape into a loaf and wrap in (nonstick, sprayed) foil to bake.
* Bake for about an hour at 350 degrees F (175 degrees C).
* You can slice it like a meatloaf and serve.
Serves: 6
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ASIAN BROCCOLI with PEANUT NOODLES
2 stalks broccoli, chopped (including peeled stems
2 Tbls. peanut butter
3 Tbls. soy sauce
1 Tbl. brown sugar
1/4 cup water
juice of half a lemon (1-1.5 Tbls.)
3-4 bunchs of scallions, chopped
2 cloves garlic, minced or pressed
1 Tbl. minced fresh ginger
hot sauce and/or roasted sesame oil to taste
8 ozs. whole wheat udon noodles (or use linguini)
1/2 pkg. tofu
* Microwave or steam broccoli until crisp-tender; drain.
* Combine peanut butter, soy sauce, sugar, water, and lemon juice; mix well. Add scallions, garlic, ginger, and additional seasonings (hot sauce, sesame oil). The sauce will look curdled, but it will smooth out when cooked.
* Boil the noodles. Meanwhile, pan-fry the tofu. Add the drained noodles and broccoli and toss to heat evenly. Add sauce and toss to combine thoroughly and heat through. (If your tofu is crumbly, as mine usually is, you can pan-fry it, take it out, and add it back just before serving.)
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CHINESE BARBECUED TOFU with SESAME NOODLES
7 Tbls. soy sauce, divided
3 Tbls. hoisin sauce
1 Tbl. oyster sauce
1 Tbl. sherry wine or beer
2 tesps. firmly packed brown sugar
2 clove garlic, crushed
1/2 tesp. five-spice seasoning
2 3/4 lbs. firm or extra-firm tofu, sliced �-inch thick and drained
2 Tbls. soybean oil
8 ozs. Chinese egg noodles
1 Tbl. sesame oil
1 1/2 tesps. sugar
1 1/2 cups diagonally sliced carrots
1/2 cup chopped green onions
2 sm. cucumbers, peeled, seeded and sliced
* Combine 3 tablespoons soy sauce, hoisin sauce, oyster sauce, sherry, brown sugar, garlic and five-spice seasoning in a small bowl; mix well and set aside.
* Dry tofu slices thoroughly between several layers of paper towels. Heat a nonstick skillet and brown tofu on both sides using a small amount of soybean oil. Remove tofu from skillet. Cool slightly. Marinate in sauce mixture for 30 minutes or up to 2 hours.
Preheat grill.
* Grill tofu until browned on both sides; basting frequently with sauce. Cook egg noodles according to package directions. Drain and pour cold water over noodles to stop cooking; drain well. Season noodles with remaining � cup soy sauce, sesame oil and sugar. Toss with carrots, green onions and cucumbers. Garnish with green onion fans, carrot curls and cucumber fans, if desired.
Serves: 6
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VEGETABLE STOCK
3 cups mushrooms (any variety)
1 fennel bulb, stalks and leaves only (reserve the bulb for another use)
5 celery stalks
4 med. to large carrots
2 lg. onions
1/4 head of green cabbage
1/2 lg. rutabaga, peeled
5 leeks, cut in half lengthwise and washed
1 sm. bunch of fresh flat-leaf parsley (about 15 sprigs)
* Slice the mushrooms, fennel stalks, celery, carrots, onions, and cabbage thin and place in an 8-quart stockpot. Cut the rutabaga into large chunks and place in the stockpot. Add the remaining ingredients and cover with cold water.
* Bring to a boil over high heat. As the stock approaches a boil, skim any impurities that rise to the top with a ladle.
* Lower the heat and simmer gently for 45 to 60 minutes. Ladle through a fine stainer, cool, and refrigerate.
Note:
The stock will keep for 4 to 5 days in the refrigerator, or freeze in 1-cup batches. To intensify the flavor, reduce the stock after reducing by one quarter to one half.
Yields: 2 quarts
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TOFU FILLET
1 19 oz. block firm tofu
2 Tbls. sherry vinegar
2 Tbls. Worcestershire sauce
Few dashes of hot pepper sauce
Vegetable oil to cover skillet by 1/8-inch
2 eggs
1/2 cup all-purpose flour
* Slice the block of tofu into 4 equal portions. Place the slices on paper towels and fold the towels over in both directions to cover the tofu. Place a baking sheet on top of the tofu and weigh it down with a 28-ounce can of tomatoes for 1 hour.
* Combine the sherry vinegar, Worcestershire sauce, and hot pepper sauce and place the tofu into the marinade. Marinate for 15 minutes on each side.
* Place the flour into a shallow dish and the eggs into another. Lightly beat the eggs.
* Heat the canola oil in the skillet over medium-high heat.
* Remove tofu from marinade and drain on paper towels to remove any excess marinade.
* Lightly dredge the tofu in the flour, knocking off any excess flour and slide into the eggs until completely, but thinly, coated on both sides.
* Slide tofu gently into the hot oil and fry for 2 minutes until golden brown and delicious. Flip the tofu using the tongs, and cook for another 2 minutes.
Serves: 2
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UDON with STIR-FRY & 5 Spice TOFU
1/3 cup stock for stir-fries (substitute=water from soaking mushrooms)
3 Tbls. hoisin sauce
1 Tbl. soy sauce
1 clove garlic, pressed
1 Tbl. tomato paste
pinch hot pepper flakes or 1/4 t hot sauce
1 tesp. lemon zest
8 oz. whole wheat udon noodles
1/2 pkg. 5-spice tofu, sliced (plain tofu is fine, too)
1 sm. onion, cut into strips
1 red bell pepper, cut into strips
green vegetable, like snow peas or broccoli
4 mushrooms, thinly sliced
3 dried shiitake mushrooms, soaked in hot water, drained, and sliced
1 Tbl. oil, for stir-frying
* Mix all sauce ingredients in a small bowl and set aside.
* Cook the noodles in boiling water until tender. Drain.
* Meanwhile, heat the oil in the wok and pan-fry tofu until golden on both sides. Remove and set aside.
* Stif-fry onion adn bell pepper briefly. Add mushrooms and cook another minute or two. Return the tofu and add the sauce. Heat through.
* Serve on udon noodles.
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