"Vegan" means eating no protein of animal origin.
Many so-called vegetarian recipe books do not specify whether their contents
or whether recipe ingredients include milk, cheese, eggs, etc. A few
recommended and primarily vegan resources are listed below.
I enjoy new concoctions and spend a good bit of time pottering about the kitchen making up recipes. Makes me think I'm back in the laboratory. The results usually are more appetizing! What follows are original or adapted dishes that I think are worth repeating (here and on the table).
Brownie mix (for a 9 x 12 pan): prepare batter as preferred. Stir in
8 oz. real chocolate chips
2/3 C walnut pieces broken in small bits (optional).
Bake exactly as long as the instructions recommend.
Select two large portobello caps for each serving. Wash and cut off stem
close to the cap (haven't found a use I like for the stems). Slice the
caps from the top to the under side in
about 3/4 inch strips. Season the cut edges as you would a ground
beef patty. I use thyme, garlic powder, fresh ground pepper, then put
cut side down in a heated (med low) frying pan with 1 - 2 T olive
oil and 2 T sherry. Turn once; remove when browned and slightly shrunken.
Serve as is with a little parsley - or slip into a buttered, heated pita
pocket with feta cheese, artichoke paste or olive tapenade and your choice
of sauteed onions,
sauteed mixed peppers, tomatos, sliced ripe olives, whatever, and heat in
a 300 degree oven for about 10 min.
Cooked as above, the slices serve as a fine meat substitute in souvlaki,
and are great in a hamburger roll with favorite condiments.
2 T. EACH olive oil, light soy sauce, white wine
1/2 t. fresh ground mixed peppercorns (more, if you like)
2 light shakes of Mrs. Dash (optional)
1 clove garlic, crushed
Broil until the edges are browned and slices shrink slightly. Cut, spear each piece with a toothpick and serve warm or cold. Save the cooking juices to add to soups, sauces or gravies or as a dip for bread.
2 C EACH peeled diced carrots, sweet potatos, parsnips and rutabagas
Cover the pieces with water and boil for 30 min or more, until tender.
Drain well. Mash in a food processor or by hand with a potato masher until well mixed and the pieces are very tiny. Add 3 T. butter, 3 T. brown sugar (if the parsnips and carrots are really sweet, sugar may not be needed; taste before adding) salt and pepper to taste. Stir well. This dish may be made 24 hrs. in advance; reheat in a buttered casserole @350 deg., covered. It may take almost an hour to get to serving temp. The mixture also freezes well. Refresh with butter, salt and pepper after thawing and before heating.
Patty's Black Bean Dip (finger-lickin' good)
1/8 c. tahini
1 1/2 t. soy sauce
1 1/2 t. balsamic vinegar
1 large clove garlic, sliced
1/4 t. ground cumin
pinch cayenne pepper
1/4 t. ground jalapeno
Put all the above into a blender and process. Add one 16-oz. can of black beans, undrained. Process until uniform. You probably will have to stop the blender several times to scrape and mix with a rubber spatula. Serve with pitas, crackers, pretzels or whatever. This recipe freezes well.
Glazed salmon fillets
This is my best stab at a restaurant entree. It's probably easier and can use salmon steaks, as well.
Remove skin from the fillet (or ask your merchant to do it for you), rinse and pat dry. Cut into serving size pieces. For 1 lb. of fish, heat together in a very lightly oiled frying pan three T. each of honey and teriyaki sauce. After the mixture starts to bubble on medium heat, mix it well and slip in the salmon pieces. Cover if the pieces are more than 1/2 inch thick. Cook for about 3-4 min., until the uncooked side becomes lighter in color. Turn carefully and repeat the process, until the pieces flake easily. The thinner tail piece may need only half as much cooking time. Serve, topped with any remaining pan juices.
Got this one from the Buffalo News in Feb. '97. It's a great thing to serve house guests while they wait for you to prepare a gourmet breakfast or brunch.
1 1/3 C. grapefruit juice (preferably from 2 fresh ones)
8 large, cleaned strawberries (frozen ones are fine)
2 ripe medium bananas
8 oz strawberry-banana yogurt (another fruit flavor would work)
2 T. honey or to taste
1 C. crushed ice (about 6 cubes)
Put the juice in a blender; add fruit in chunks; add other ingredients and blend until smooth. Makes 4 servings.