Tofu Broccoli Patties

Butterbean Mushroom Salad Updated

New Picture and updates to the taste check:
http://urbanveggie.blogspot.com/2009/08/butter-bean-mushroom-salad.html

Orange & Ginger Cupcakes

Cupcakes:
2 c all purpose flour
2/3 c sugar
1 tbsp baking powder (aluminum free)
1 tsp flax seed meal (golden)
1/2 tsp Ginger powder

1/2 c veg Margarine (smart balance or such)
1 c Soy or non-dairy milk
1/4 c oil
1/2 Orange - juiced
1/2 Lemon - juiced
1 inch Ginger root pressed in garlic press - use pulp and juice

Icing:
1/4 c Margarine
4-6 c Powdered Sugar
2 tbsp Orange Juice
1/2 tsp Orange zest
1/2 inch Ginger root juiced in Garlic press


Mix All dry ingredients in a large bowl. Mix all liquids and add into the bowl. Mix well. Line your cupcake pan with cute paper liners and bake for about 15 min on 350F. Check with tooth pick if dry in the middle.
Makes 16 large cupcakes.

Whip all the icing items together and let the cupcakes cool well before dressing up.
Enjoy!

Thanksgiving Menu 2010

This year we tried new dishes for our vegan Thanksgiving menu. Hope you enjoy the inspiration. I will post the individual recipes so don't forget to check back soon. I think this would also make great menu for any other winter holiday. Enjoy

Appetizer:
Mushroom pate with crackers

Soup:
Cauliflower bisque

Salad:
Kale with Cranberries and toasted Almonds

Main Menu:
Stuffed Hazelnut Cranberry Roast by www.fieldroast.com
Tofurky by Turtle Islands Food Inc. www.tofurky.com

Sides:
Roasted Brussels Sprouts with Almonds
Oven Roasted Rosemary Potatoes (Mix Sweet & Regular)
Cornbread dressing
Mushroom Gravy

Desserts:
Vegan Carrot Cake
Pecan & Pumpkin Pie

Vegan Wurst Goulash

2 tbsp oil
2 large onions
5-6 potatoes
1 pckg Vegan Veggie Dogs
2 Tofurky Sausages
3 tsp Paprika
1 tsp Caraway seeds
3 Bay leaves
1 cube Veggie Broth or salt to taste
3 cups Water (You can go fancy and replace some water with bottle of beer)
2 tbsp flour

Chop up the onions and saute over oil till onions get translucent.
Peel and cube the potatoes. Add to onion.
Add the spices and mix to coat the potatoes.
Add the veggie dogs and sausages cut to little circles.
Add the water (save about 1/2 cup for later) and cook till the potatoes are soft.
Mix the 2 tbsp with the remaining 1/2 cup of water and add to the goulash mix thoroughly. Cook for another 3 minutes mixing it.
Serve with warm bread
Enjoy

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.