Margaret's Dog Cookies

Here is a great vegan recipe for dog cookies from my veg friend Margaret M.
Check out vegnod.org to support our local veg group :-)

3 cup whole wheat flour
2/3 cup unsweetened soy milk
1 cube vegetable bullion
1/3 cup of margarine
2 tablespoon Ener-G Egg Replacement

Dissolve bullion in soy milk.* If you heat soy milk, do not boil. Melt margarine.

Mix flour and Egg Replacement in a large bowel and then add bullion, soy milk, margarine. Kneed (did I spell that correctly?) dough for about 2 minutes.**

Roll out dough to abut 1/3 inch on floured surface and cut with a dog bone cookie. Place cookies on a lightly oiled cookie sheet and bake in pre-heated 320 degree oven for 50 minutes. Watch the cookies for the last 5 minutes so they don't burn. Cool on a rack before serving. Makes about 15-18 biscuits. Doubling the recipe works out well if you want more cookies.

* If you want to dissolve bouillon in a little water, subtract that amount of water from total soy milk to compensate.
**Dough should hang together and be smooth when rolled out, but must not over handled or it will get tough.

Cabbage & Seitan Stir Fry

1/2 Cabbage head
1/2 Onion
2-3 cloves of Garlic
4 leaves of Kale
1 pck 8 oz Seitan
Oil for saute
3 tbsp Balsamic Vinegar
2 tbsp Say Sauce
1/4 cup Raisins

Cut the onion into stripes and saute over oil.
Cut the 1/2 cabbage head into 1/2 and cut into tin stripes. Add to the pan.
Cut out the hard Kale stems then cut into small strips. Add to the pan as well.
Cook for about 10 minutes. Add the vinegar and soy sauce and raisins. Toss together and turn the heat off.
Serve over rice or with some naan, or stuff it in a pitta bread.

Quick White bean Salad

I love this one. It's quick and tasty and great to bring for gatherings with friends.

2 cans white beans
1 can corn
1/2 jar roasted red bell peppers
3 tbsp Red wine vinegar
5 olive oil (I half it with flax seed oil for some omega 3s)
Salt & Pepper to taste but optional

You can sprinkle some fresh or dry cilantro or parsley or whatever ... your choice :-)

Rince all the beans and corn in a colander with cold water to get the slime off.
Put all the liquids in the salad bowl and whisk it together. Fork will work just fine. Add the beans and herbs and toss together. Refrigerate and enjoy!

Vegan Chocolate Cake with Cocoa Frosting

This weekend we made this fabulous chocolate cake. I found the recipe in VegNews Magazine. Yummy! Very easy to make.
---------------

This chocolate cake might be the easiest cake in the world to prepare, and it’s incredibly versatile, lending itself to a layer cake, bundt cake, or cupcakes.

By Colleen Patrick-Goudreau

Makes one cake or 8 cupcakes

What You Need For The Cake:

• 1-1/2 cups unbleached, all-purpose flour
• 3/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/4 cup unsweetened cocoa powder
• 1-1/2 teaspoons vanilla extract
• 1/3 cup canola oil
• 1 tablespoon white vinegar
• 1 cup cold water

What You Do For The Cake:

1. Preheat oven to 350 degrees. Lightly oil a 9-inch spring form pan or cupcake tins.
2. Combine the flour, sugar, salt, baking soda, and cocoa powder in a bowl until thoroughly combined. Create a well in the center of the dry ingredients, and add the vanilla, oil, vinegar, and water. Mix until just combined.
3. Pour into prepared pan, and bake for 30 minutes, until a toothpick inserted in center comes out clean. If making cupcakes, check for doneness after 15 minutes.
4. Cool on a wire rack. To remove the cake from the pan, run a sharp knife around the inside of the pan to loosen the cake. Cool completely before frosting with Cocoa Frosting. You may also dust with sifted confectioner's sugar and top with fresh raspberries.

What You Need For The Frosting:

• 1/2 cup non-hydrogenated margarine, softened
• 3 cups powdered sugar, sifted
• 1/3 cup unsweetened cocoa powder, sifted
• 1 teaspoon vanilla
  
• 3 to 4 tablespoons non-dairy milk

What You Do For The Frosting:

1. With an electric hand mixer, cream the margarine until smooth. With the mixer on low speed, add the sugar, and mix for about 2 minutes.
2. Add the rest of the ingredients, and beat on high speed until frosting is light and fluffy, about 3 minutes. Add 1 or 2 tablespoons more non-dairy milk if it's too dry.
3. Cover the icing with plastic wrap to prevent drying until ready to use. Store in a covered container in the refrigerator for up to 2 weeks, and re-whip before using.

You can find it here:
http://www.vegnews.com/web/articles/page.do?pageId=1301&catId=11

Homemade Tortillas

This recipe is from VegNews Magazine Recipe Club. I am going to try them tonight and let you know how they turned out.

Serves 4

What You Need:

2 cups flour
2 tablespoons vegetable oil
1/2 cup water
1/4 teaspoon salt
1 teaspoon baking powder

What You Do:

1. In a large bowl, combine all ingredients and let stand for 20 minutes.

2. Form dough into a ball, then place onto lightly floured countertop. Divide into 1-inch balls. Flatten each ball into a round, and, with a rolling pin, roll out lightly on one side.

3. Over high heat, place cast-iron skillet. Cook tortillas in ungreased skillet for 2 to 3 minutes, then flip once and cook other side until lightly browned, about 2 minutes. Serve warm.

Tofu Egg-less Salad

I pack Firm Tofu - Drain and water squeezed
2 stalks Celery finely chopped
4 pc Green Onions finely chopped
3 tbsp Dijon Mustard
1/3 c Vegan Mayo (We love Vegenaise)
2 tbsp Nutritional Yeast
1/2 tsp Turmeric
1/2 tsp Paprika
1/2 tsp Garlic powder

Mix & mash all together with fork. Chill and serve on a toast or in sandwich.

Vegan Corn Bread Muffins

1 c Corn meal
1 c Flour
1 1/2 tbsp Baking Powder
1/2 tsp Salt
4 tbsp Sugar
2 tbsp Flax Meal
1 1/2 c Soy Milk
3 tbsp Oil

Mix the dry ingredients first. Add the Milk and oil.
It'll make 12 large Muffins.
Easy and tasty :-)