Home » Recipes » Recent Articles:

Savory Spread from Vegan Caroline Cherry

January 24, 2012 Recipes 1 Comment

Savory Spread

 

Ingredients

1/2 pound (8 oz.) firm tofu, drained (squeeze tofu between 2 plates to ensure water is well-drained.)
3 Tbsp. nutritional yeast (make sure it’s Nutritional Yeast, NOT Brewer’s Yeast!)
2 Tbsp. tahini
2 Tbsp. lemon juice (pure lemon juice with no lemon oil added)
1 1/2 Tbsp. light or regular miso
1 tsp. onion powder
3/4 tsp. salt
1/2 tsp. paprika
1/4 tsp. garlic powder
1/4 tsp. dry mustard or 1/2 tsp. wet mustard

Directions

Break drained tofu into large chunks and place into food processor. Place remaining ingredients into food processor and blend until completely smooth, occasionally stopping to scrape sides with a rubber spatula. Transfer into a sealed container and let chill several hours before serving.

When serving, top with a little extra paprika for garnish. Serve with your favorite crackers or toasted pita bread.

Recipe from The Ultimate Uncheese Cookbook

Short Rib Soup Recipe

October 7, 2011 Recipes 3 Comments

Short Rib Soup By: Aimee Egloff

Ingredients:

two packages of meaty short ribs (8-10 ribs)
1 lg. white onion chopped plus 1/2  lg. white onion pealed and root trimmed and it tact to hold it together
3 cloves of garlic pealed and left whole
celery heart
4-5 ribs celery ribs chopped
4-5 carrots chopped
1 14oz can diced tomatoes
2 32oz boxes of beef stock or broth
Parmesan Reggiano for grating over soup
1 lg piece of parmesan reggiano cheese rind or 2 smaller pieces.
1 teaspoon salt plus more to taste
1 teaspoon fresh ground black pepper plus more to taste
1 box small pasta noodles of any kind cooked and drained

Instructions:

In large heavy soup pot cover ribs with water.  Add 1/2 onion, garlic gloves, celery heart, salt and pepper.  Bring to boil and reduce to simmer for 45 minutes to 1 hour. Do not cover.  Stir occasionally and skim the top.  Once Ribs are tender and meat is pulling back from the bone, remove them and set aside.  Remove celery heart, onion and garlic cloves using a skimmer or slotted spoon.  Add chopped onions, celery ribs, carrots, can of tomatoes and one 32oz box of beef stock/broth.  Bring back to a boil and stir. Reduce heat to low medium, add parmesan rind(s) and cook for 1 hour stirring occasionally.  While soup is cooking, remove the meat from the bones and add back into the soup.  Add more salt, black pepper and stock/broth as needed. Remove cheese rinds before serving.

Boil and drain pasta
Spoon pasta into soup bowl and pour a generous ladle of soup over.
Top with fresh grated Parmesan cheese and serve with crusty bread. Enjoy!!

Chile Cornmeal Crusted Tofu Po’Boy Sandwiches

September 30, 2011 Recipes 2 Comments

Date: Friday, September 30, 2011

Gaithersburg, MD

Chile Cornmeal Crusted Tofu Po’Boy Sandwiches By:  Jennifer Whelan

This recipe may not sound that appealing to meat eaters, but the crispy tofu, spicy mayo, and fresh baguette all combine into a fantastic sandwich that will please just about anyone.

I served this to my family when we first started eating vegan and it has been a favorite staple ever since.
My older son’s friends gave it a try and cleaned their plates.
Hope you like it!

Ingredients:

Canola or vegetable oil for frying

For the tofu:
1 lb. extra firm tofu, drained and pressed
2 Tbsp. cornstarch
1-cup cornmeal
2 Tbsp. Chile powder
1/4 tsp. cayenne
1 tsp. cumin
1 Tbsp. grated lime zest
1 1/2 tsp. salt

For the chipotle mayonnaise:
1 1/2 c. vegan or regular mayonnaise
1-2 canned chipotle chilies in adobo sauce (use more or less depending on your spicy tolerance)

To serve:
2 baguettes
Lettuce
Tomato slices

How to Prepare:

To press the tofu, wrap in a clean dishtowel or many paper towels and?place a heavy object (such as a cast iron pan) on top to press out excess water.

Slice the tofu widthwise into ten slices, then cut each?of those slices in half diagonally to make triangles.

Combine the milk and cornstarch in a shallow bowl.  Whisk until the?cornstarch is dissolved.

In another shallow bowl, combine all the dry ingredients. Heat about 1/4 inch of oil in a deep skillet over medium-high heat until hot.

Dip each triangle first into the? milk-cornstarch mixture, then into the dry cornmeal-spice mixture to?coat.

Make sure it is coated evenly on both sides.

Fry in the oil for? 3-5 minutes, then flip and fry on the other side for about 2-3 minutes until crispy.

Cover a plate with a paper towel and place cooked slices?on the plate to drain off the excess oil.

To prepare the mayonnaise, slice the chile(s) and remove the seeds.

Chop finely and add to the mayonnaise.  Stir to combine.  You can add some of the adobo sauce for a little extra flavor.

To assemble the sandwiches, cut the baguette into 3-4 segments.  Slice each segment open. Spread some mayonnaise on each half and fill with tofu slices, tomato and lettuce.

Enjoy !

The recipe is from Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero.

Lentil Casserole Recipe in Celebration of Vegetarian Day, October 1 !

September 30, 2011 Recipes No Comments

Date: Friday September 30, 2011

Houston, Texas and Gaithersburg, MD

In light of World Vegetarian Day on October 1, I’ve asked my brother, George, to share a recipe of his. Once upon a time George owned a vegetarian restaurant in Houston, Texas, when vegetables were not “in”.  He is a fantastic cook. I grew up eating Georges dishes and to this day love fresh vegetables, beans and fruits.

World Vegetarian day was started by the North American Vegetarian Society in 1977 and endorsed by the International Vegetarian Union in 1978. According to the Oxford dictionary, a vegetarian  is “a person who does not eat meat, and sometimes other animal products, especially for moral, religious, or health reasons.”

For you vegetarians out there and non-vegetarians alike, enjoy!

By: George Mello

OK here is a totally vegetarian dish that is healthy and good for cooler weather plus it is easy to make.

Lentil Casserole

Ingredients:

2 2/3 cups water
2 tablespoons olive oil
3/4 cups lentils
1/2 cup brown rice
2/3 cup chopped onion
1/2 green pepper finely diced
1/2 red pepper finely diced
1 1/4 cups white wine
1 teaspoon minced garlic (1large clove)
1/2 teaspoon chopped basil
1/4 to 1/2 teaspoon salt plus ground pepper to taste
1/4 teaspoon oregano
1/4 teaspoon thyme
1 ounce of grated Cheddar

Instructions:

1. Preheat oven to 350 degrees.
2. In a 1 1/2 quart ungreased casserole, combine all the ingredients except the cheese.  Place the uncovered casserole in the hot oven, and bake it for 1 1/2 to 2 hours.  The casserole should be moist but not runny.
3. Sprinkle the grated cheese on top of the casserole (if desired), and bake the casserole 5 minutes longer.

Serves 4.

Autumn Recipes, Baked Apples

September 23, 2011 Recipes No Comments

Gaithersburg, Md

September 23, 2011

Author: Denise Clark

This is a wonderful recipe for the fall with all the apples coming into season!  It is actually one of our favorite Thanksgiving recipes for several reasons.  It is quick, easy, and tastes just as delicious the next day (we usually make extra on purpose!)  You can even chop the apples and nuts the night before.  We serve this as a side at Thanksgiving but it could also be served over oatmeal, ice cream, pancakes, etc….

Baked Apples

Ingredients:

2 cups dried cranberries (sometimes I use half raisins)
1 1/4 cups coarsley chopped walnuts (or pecans)
1 cup packed brown sugar
1 cup water
2 teaspoons ground cinnamon
6 gala apples, cored and chopped (about 3 pounds)

Instructions:

Combine all ingredients in a large microwave safe dish.  Microwave at high 20 minutes or until apples are soft, stirring occasionally.  Yield: 6 cups (serving size:1/4 cup)

calories 126

ENJOY!!

Denise Clark

Source: cooking light magazine

Facebook Forum

Advertisement space available

 
 
 

Meatless Monday Recipes

Meatless Monday: Butternut Squash Soup with Sage and Parmesan Croutons

19 Nov 2013

A good friend, Denise Clark, sent in this vegetarian seasonal recipe.   1 3 pound butternut squash, peeled, seeded and cut into 1″ cubes (5-6 cups) 2 tablespoons of olive oil 2 teaspoons of  kosher salt Pinch of freshly ground pepper 1 tablespoon butter 1 large onion, diced 1 tablespoon …

(No Comments)

Meatless Monday Butternut Squash Ravioli

4 Nov 2013

From Chef John at allrecipes.com Ingredients  Original recipe makes 6 servings 1 cup mashed, cooked butternut squash 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 pinch cayenne pepper 1/2 cup mascarpone cheese 1 egg yolk 1/3 cup grated Parmesan cheese 1 (16 ounce) package round wonton wrappers 2 …

(No Comments)

Meatless Monday Proclaimed by Montgomery County Council

22 Jul 2013

July 22, 2013 Gaithersburg, Md By: Alex Stavitsky-Zeineddin I was so pleased to find out that Montgomery County Council has officially endorsed Meatless Mondays, a nationwide effort to choose more plant-based foods. For more information about this news read Compassion Over Killing’s website.  Also, Naomi Bloch sent in a Meatless …

(No Comments)

Meatless Monday Recipe- Roasted Cauliflower

17 Jun 2013

  This recipe sounds delicious and I am going to try it tonight because I have a cauliflower sitting in my fridge and I need to cook it! Will let you know what it tastes like!- Alex Stavitsky-Zeineddin Recipe is from BonApetit Ingredients Roasted Cauliflower 2 1/2 cups dry white …

(No Comments)

Meatless Mondays-Caramelized Onion Tart

20 May 2013

Here is a vegetarian recipe for an Onion tart. I just read up and now understand that a tart is made in ribbed dish, the bottom part of the pan can come out, and the tart can be all sorts of shapes vs. a quiche is in round pie dish… …

(No Comments)

Available Grants and Scholarships