Recipe submitted by good for my family, 05/14/12

Chocolate Chip Ricotta Stuffed French Toast

Ingredients (use vegan versions):

    Ricotta:
    1 (14 ounce) block extra/super firm tofu, drained
    (I used Trader Joe’s high protein super firm)
    2 tablespoons agave
    1 lemon, juiced
    2 teaspoons vanilla extract
    2 teaspoons almond extract
    4 tablespoons nondairy cream cheese
    1 ounce orange juice
    1/4 cup powdered sugar
    6 tablespoons semi sweet chocolate chips

    Batter:
    1 cup nondairy milk
    2 teaspoons vanilla extract
    1 1/2 tablespoons nutritional yeast
    1/8 cup flour
    3 tablespoons sugar

    Toast: 
    12 pieces bread
    butter/oil, as needed for frying

Directions:

1. For the ricotta, rinse the tofu, pat dry, chop in cubes, then crumble it with your fingers a little. Add tofu to a food processor.

2. To tofu, add the agave, lemon juice, vanilla and almond extract, cream cheese, orange juice and powdered sugar. Process until it’s a smooth ricotta-like consistency, then fold in the chocolate chips.

3. For batter, in a shallow bowl big enough to fit the bread in, add the milk, vanilla, nutritional yeast, flour, and sugar. Heat oil/butter or dry skillet medium-high. 

4. Lay out 6 pieces bread, and divide the ricotta mixture among them, then top with the other six pieces.

5. Dip the “sandwiches” into the batter mixture on both sides, then place onto the hot skillet. Cook until golden brown and a little crispy, then flip and do the same for the other side.

Serve with a sprinkle powdered sugar, and if you wanna get crazy, some vegan butter and syrup. These are amazing and taste just like a cannolli!

Source of recipe: Inspired by the recipe submitted by user “brookeisthebest” for stuffed blueberry cream cheese.

Makes: 6 big pieces, Preparation time: 15, Cooking time: 20
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Article source: http://vegweb.com/index.php?topic=42097.0

Recipe submitted by bumrushed15, 05/14/12

Vanilla Corn Salad

Ingredients (use vegan versions):

    8 ears sweet corn
    1 large cucumber, cubed
    2 dozen cherry or grape tomatoes, sliced
    1/4 cup dill, chopped
    1/4 cup walnut oil (or any oil)
    1 teaspoon vanilla extract
    1/2 teaspoon dark balsamic vinegar
    salt and pepper, to taste

Directions:

1. Depending on the corn, I either boil it, or just take it off the cob raw.

2. Add all ingredients into a bag and shake.

I like it served chilled, it keeps well for a week, and it’s great as a salad or as a relish.

Source of recipe: This recipe came from my fridge.

Makes: about 8 cups, Preparation time: 5 mins, Cooking time: 5 mins
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Article source: http://vegweb.com/index.php?topic=42101.0

Recipe submitted by gretchen622, 05/15/12

Slow cooker refried beans

Ingredients (use vegan versions):

    2-2 1/2 cups dry pinto beans 
    1 tablespoon-1/4 cup olive oil (or water if you want low fat)
    3 small onions, chopped
    5 cloves garlic, minced
    1 bell pepper, minced
    1 jalapeño pepper, minced
    1 (6 ounce) can tomato paste
    2-3 teaspoons salt
    2-3 teaspoons cumin
    2-3 teaspoons chili powder (I used chipotle flavored)

Directions:

1. Soak beans overnight. Drain, rinse, cover with water and cook on low in a slow cooker for 8-12 hours (or until soft). Drain beans (reserving liquid). 

2. If blending, consider allowing beans to cool before proceeding. Blend batches of beans with liquid (add as much or as little as you want for preferred thickness) or mash with a potato masher if you want a more course consistency. 

3. Saute onions, garlic, bell pepper and jalapeño pepper in olive oil (or water if you are oil free).  Add sautéed vegetables, tomato paste and seasonings to blended/mashed beans and mix well. 

4. Cook on high in slow cooker for about 4 hours to heat through and mature flavors. 

Enjoy!

Source of recipe: I wrote this recipe.

Makes: 12 servings, Preparation time: 45 minutes, Cooking time: 16 hours
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Article source: http://vegweb.com/index.php?topic=42102.0

Recipe submitted by papresq, 04/29/12

Super Easy Peanut Butter Dog Cookies

Ingredients (use vegan versions):

    2 cups whole wheat flour
    1 cup quick rolled oats
    1/4 cup flax meal
    1/4 cup applesauce
    1 cup water
    1/4 cup peanut butter

Directions:

1. Preheat oven to 350 degrees F and grease cookie sheets. Combine dry ingredients, and add wet. 

2. Knead dough on a lightly floured surface. Roll out dough to 1/4″ thick and cut out with small cookie cutters based on dog size.

3. Place on prepared cookie sheets, and bake 30 minutes. Leave in oven longer if you want them super, super hard.

Source of recipe: I modified a basic recipe I found online to be vegan and healthier.

Makes: 4 dozen medium or 8 dozen tiny, Preparation time: 10 mins, Cooking time: 30 mns
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Article source: http://vegweb.com/index.php?topic=42087.0

Recipe submitted by veganmiss, 04/27/12

Country Fried Steak with Gravy

Ingredients (use vegan versions):

    Country fried steak:
    1 cup nondairy milk
    1 tablespoon distilled white vinegar
    1-2 cups all-purpose flour
    1-2 teaspoons paprika
    1-2 teaspoons onion powder
    1/2 teaspoon cayenne pepper
    salt and pepper, to taste
    4 egg replacers (I use Ener-G)
    peanut oil, as needed for frying
    1/2 can (4) seitan cutlets, drained (I used Worthington Multigrain Cutlets) 

    Gravy:
    2 tablespoons peanut oil, from frying cutlets
    2-3 tablespoons all-purpose flour
    1 tablespoon vegan butter
    3/4 cup nondairy milk
    salt and pepper, to taste

Directions:

1. For country fried steak, prepare buttermilk by combining the milk with vinegar. Let stand in the refrigerator for 5 minutes. Soak the cutlets in the buttermilk for a minimum of an hour; the longer the better.

2. Using 2 bowls, add 1/2 the flour and spices to each. In a third bowl, mix the egg replacer according to box directions. Set up bowls in a line: flour, eggs, flour. Add enough oil to a frying pan to come up 1/2″ and bring to medium-high heat.

3, Once oil is hot, place cutlet in first flour bowl and coat completely, shaking off excess. Then place it in the egg bowl, again coating completely and shaking excess. Place in final flour bowl, shake excess, and place in oil. Repeat for each cutlet. If the egg mixture seems too thick, add a little extra water to thin it out.

4. Cook until each cutlet is golden brown. Place on a wire rack with a paper underneath it to catch excess oil. Reserve about 2 tablespoons of oil for gravy, keeping the dripping from the dredge. For gravy, in the same pan, add the flour to reserved oil from frying and whisk together until slightly thick. It should be a pudding consistency. If it is too thin, add more flour a teaspoon at a time until thick. 

5. Add butter and allow to melt. Whisk in milk. Add salt and pepper. Reduce heat and allow to thicken. If too thick, add more milk, constantly whisking until the gravy is slightly thinner than desired; it will thicken as it cools.

Pour over mashed potatoes and country fried steaks. Serve with greens. Feel free to use your own seitan cutlet recipe to replace. Peanut oil has a high heat capacity and it is really great for frying things. If you have a nut allergy, you could still use regular vegetable oil.

Source of recipe: I wrote the recipe. For more information, please see my blog here: http://veganmiss.blogspot.com/2012/04/country-fried-steak-with-gravy.html

Makes: 2 servings, Preparation time: 1 hour, Cooking time: 20 minutes
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Article source: http://vegweb.com/index.php?topic=42085.0