Un-Tuna Salad Sandwich

I can't remember where I found this recipe but I just made it for my mom who can't eat tuna, and she loved it. You can eat it straight up or add lettuce and tomato. I even added some sliced radishes for a little extra kick.

Un-Tuna Salad Sandwich


1     15-oz. can chickpeas/garbanzo beans (drained and   mashed)
       Vegenaise (to taste)
       onion powder (to taste)
1    rib celery, finely chopped
1    green onion, chopped

Mash chickpeas, add celery and onion.  Mix in Vegenaise and onion powder.

Tofu Yung (The Chicago Diner CB)

Kevin took me to The Chicago Diner years ago and of course I had to order the cookbook.  It's a great little cookbook that offers a little bit of everything.  Definitely worth a visit next time you're in Chicago.

Tofu Yung (The Chicago Diner Cookbook)


1 lb.        Firm Tofu, well-drained
3 T.        arrowroot or cornstarch
1/2 t.      ground ginger
1  t.        onion powder
1  t.        salt
1/4 t.      pepper
2  T.       chopped parsley
1  t.         turmeric
1  cup     fresh bean sprouts, drained
1/2 cup   sliced green onions
1 cup      chopped mushrooms
1/3 cup   grated carrots
1/4 cup   sesame oil

***DRAIN & DRY OFF TOFU. I found the patties to be a little too moist I think taking the time to really dry the tofu will help, plus I added more bean sprouts.

In a food processor, combine the tofu, arrowroot, ginger, onion powder, salt, pepper, parsley, turmeric, and bean sprouts. Blend until smooth.

Place the tofu mixture in a medium mixing bowl, and add the green onions, mushrooms, carrots, and sesame oil.  Blend well. The mixture should be thick. If mixture is too tin, add more drained bean sprouts.

Form the mixture into patties, and fry in a skillet until golden brown. Or, bake on an oiled cooked sheet at 350 degrees for 20-30 minutes.  The mixture gets firmer when it sets. Serve with rice or veggies.
Variation: Substitute shiitake mushrooms, cabbage, peppers, greens, etc.

Chinese Salad - Adapted from Paula Deen recipe

Everyone loves this salad!  The only change I made to Paula's original recipe was discarding the seasoning packet that comes with Ramen noodles and making my own spice mixture.  Another great dish to take to a picnic or party.

Chinese Salad (adapted from Paula Deen Recipe)

Ingredients

• 1 head Napa or bok choy cabbage
• 3 green onions
• 1 (3-ounce) package ramen noodles (I don't use the seasoning pack, contains powdered dried chicken)
• 1 (6-ounce) package slivered almonds
• 1 tablespoon sesame seeds
• (salt,garlic powder,onion powder, celery salt/seed,turmeric) make own mix out of these spices 
• 1/2 cup vegetable oil
• 1/4 cup sugar
• 3 tablespoons white vinegar
• 1/4 teaspoon salt

Directions

Preheat the broiler.

Tear the cabbage and slice the onions, and place in a large salad bowl. Crumble the noodles into a broiler pan, add the almonds, sesame seeds, and broil for 2 minutes, being careful not to scorch the sesame seeds. In a jar with a tight lid, combine the oil, sugar,vinegar, and seasoning mix. Cover the jar and shake well to blend the dressing. Pour the dressing over the salad, add the toasted sesame and almond, and toss to combine.

Baked Rice

I guess for me, summer means preparing very simple dishes because that's all I seem to be making these days.  Now that we are finally enjoying some warm, dry weather, it's hard for me to stand in the kitchen for very long.  This dish can be made as a side or a main meal accompanied by a salad.

Baked Rice

2     cups brown rice
3     15 oz. cans stewed tomatoes
2     medium green peppers or one large, cut in strips
1     small or medium onion (I like sweet onion), cut in rounds or strips
       salt & pepper
      1/3+ cup oil

Slice onion in rounds or strips and quickly saute' to soften.

Drizzle your cooking dish with olive oil then sprinkle with 1 cup of rice.
Layer 1/2 green pepper strips, 1/2 onion, salt, pepper and 1/2 oil, and half tomatoes (with liquid).
Repeat another layer of ingredients.  Add 3/4 can of water.

Cook 1 hour and 10 minutes uncovered 350 degrees.  Check to see if more liquid is needed.  Turn heat off, and cook for additional 20 minutes with lid on.  I added more olive oil before serving to keep rice moist.

Cucumber Salad

We've been so busy, we've neglected our blog!  In the summer I tend to make dishes I already know, which doesn't really give me the opportunity to post anything.  This SIMPLE salad is always good on a hot summer day and a great side for any cookout.

Cucumber Salad
cucumbers (any type you like, I used Persian which are seedless and very crunchy)
vegan sour cream
red wine vinegar
garlic salt
salt and pepper

Creamy Pasta Salad with Artichoke Hearts

Creamy Pasta Salad with Artichoke Hearts  (Vegcooking.com)

1/4   cup vegan mayo
2      T. lemon juice
2      cups cooked pasta
4      green onions, chopped
1      6-oz jar artichoke hearts, drained and sliced  (I use two jars and save the marinade and add to sauce)
1/2   T. dried basil
1/2   t. salt

Mix together mayo, lemon juice and artichoke marinade from jar into pasta.  Add the green onions, artichoke hearts, basil, and salt and mix well.

NOTE:  I make double the dressing because it seems to dry out quickly, that's why I also use the marinade from the artichoke hearts.

Strawberry Glazed Flax Cupcakes

My dad loves strawberries and since we were celebrating his 85th birthday, I thought I'd try this recipe that I found on-line.  The frosting for this strawberry cupcake didn't turn out like normal frosting, but it sure wasn't lacking in taste! I tried to add more strawberries to the frosting mixture and it never really firmed up so I poked holes in the cupcakes so the frosting could get into the cake.  My tip would be to stick to the recipe because these cupcakes are strawberry delicious.

Cupcakes:
    2/3 cup nondairy milk (I use almond milk)
    1/2 cup vegan vanilla yogurt
    1/3 cup canola oil 
    1/4 teaspoon vanilla extract
    1/2 teaspoon almond extract
    1 1/4 cups flour
    1 teaspoon baking powder
    1/4 teaspoon baking soda
    2 tablespoons ground flax seeds
    1/4 teaspoon salt
    3/4 cup sugar

    Glaze:
    2 tablespoons vegan margarine 
    3/4 cup powdered sugar
    2 tablespoons nondairy milk (I use almond milk)
    1/4 teaspoon almond extract
    2 fresh strawberries, minced

Directions:

1. Preheat oven to 350 degrees F. Line cupcake pan with cupcake liners. Combine wet cupcake ingredients in a bowl, mix thoroughly.  

2. Slowly add all of the dry ingredients while mixing until all lumps are gone.

3. Fill cupcake liners 2/3 of the way full. Place in oven for 20 minutes. Let cool for 30 minutes before glazing.

4. For glaze, mix all ingredients together thoroughly.  Place in the refrigerator for 30 minute before glazing cupcakes. 

Source of recipe: I wrote this recipe.

Makes: 12 Servings, Preparation time: 15 minutes, Cooking time: 20 minutes
'