Creamy Green Onion Dressing

Since this dressing has a nice onion flavor and is on the thicker side, I thought it would also be good as a dip. In fact, we couldn't stop dipping our fresh farmer's market red peppers in it!!  If dressing gets too thick, just add a bit of water to thin out.

Creamy Green Onion Dressing

Dining with Friends cookbook by Friends of Animals

7            scallions with tops, finely chopped

1/8         cup rice vinegar

1/8         cup tamari

1            cup Tofutti Milk-free “Better than Sour Cream”

1/2         cup olive oil

1/4         teaspoon salt

              ground pepper

Using a blender, mix all ingredients, including pepper to taste.

Nut-Stuffed Winter Squash

This would be a great dish for a holiday dinner.  We poured a little mushroom gravy on top which made it taste like stuffing and went well with the sweetness of the squash.

Nut-Stuffed Winter Squash

1/2        cup quinoa

             filtered water

             sea salt

1 or 2    acorn squash (recipe calls for 1 but there was enough stuffing for 2)

1/2        cup minced pecans

1           onion, finely diced

             approximately 2 teaspoons light sesame oil

1/4        cup minced fresh flat-leaf parsley

             pinch each of cinnamon and nutmeg

1/4        cup whole wheat bread crumbs
1/4        cup raisins (optional - but really makes the dish)

Rinse quinoa several times to help remove saponin, which can make the grain taste bitter if not rinsed off.  Bring quinoa, 1 cup water and pinch of salt to a boil in a saucepan over medium heat.  Reduce heat and cook, covered, over low heat until quinoa is tender and fluffy and water is completely absorbed, about 25 minutes.

Preheat oven to 350 degrees.  Lightly oil a baking dish large enough to hold squash. Cut the bottoms off the acorn squash just enough so that each half sits squarely, cut side up.  Arrange the squash halves in prepared baking dish.

Combine cooked quinoa, pecans, onion, a light drizzle of oil, parsley, spices, raisins and a little salt and enough bread crumbs to make a stuffing that holds together. Divide stuffing among squash halves. Filling them abundantly. Top with a dab of Soy Margarine if you have on hand.

Add a little water to the baking dish. Cover tightly with foil and bake 1 hour, until the squash pierces easily with a fork.  Remove cover and bake about 5 minutes to firm the filling.  Serve warm.

I topped with a mushroom gravy that I made with vegetable stock, mushrooms (cooked), dash of soy sauce and flour for thickening.

Pumpkin Pie for the Pups Muffins

Since the girls were so good all week, I thought I'd whip up a few Pumpkin muffins for them to enjoy.  More dog biscuit/muffin recipes, please visit   www.ramblingvegans.com

Pumpkin Pie for the Pups Muffins

http://www.ramblingvegans.com/2012/10/pumpkin-pie-for-pups-muffins.html

2 ½ cups buckwheat flour

1 Tbsp. nutritional yeast

1 Tbsp. ground flax

1 Tbsp. hulled hemp seeds (optional)

½ tsp. baking soda

½ tsp. cinnamon

¼ tsp. dried ground ginger

¼ cup natural (no sugar) applesauce

1 cup pumpkin

2 Tbsp. blackstrap molasses or pure maple syrup

½ cup water

Preheat oven to 350 degrees.  Spray a mini muffin pan with non-stick spray.

In a large bowl, combine flour, nutritional yeast, cinnamon, ginger, flax, hemp seeds and baking soda.  Add applesauce, pumpkin, molasses and water, mixing well.  Scoop batter into the muffin pans until they’re almost full and bake for 25 minutes.  Remove and let cool completely before serving.  Store in the fridge. 

Makes approximately two dozen mini muffins. 

Variations

Biscuits- Reduce water by ¼ cup and eliminate baking soda. Knead into a stiff dough, adding ¼ cup of flour at a time until it can be rolled out without sticking to the rolling pin (add a bit of water if it gets too dry). Roll out onto a floured surface to ¼ inch thickness. Cut with cookie cutters or knife and bake on a greased cookie sheet until crispy. 

Cookies- Add ¼ cup of flour at a time until dough is firm enough to form into balls. Place dough balls on a greased cookie sheet and press flat with your hand or a fork. Bake until crispy.

Bagels- Make the same as the cookies except do not press them flat. Dip your finger in water and poke a hole in the middle of the dough ball. Flatten slightly to form a bagel shape. Bake until crispy.

Hot "Chick-Less" Salad Casserole

Kevin and my dad both love this dish - especially the next day.  It has just the right amount of tang to it.   If you're not a fan of soy meat, it can also be made with Tempeh and it's just as tasty.  The chick-less pieces can be left as strips but I'm not crazy about the chewiness so I prefer to shred or cut into tiny pieces.

Hot “Chick-Less” Salad Casserole

1 pkg.        Trader Joe’s “Chick-Less” strips

                  oil  and soy butter for frying

1 c.            Button Mushrooms

½ c.           Slivered Almonds

1 c.            Slivered Water Chestnuts

½ c.           Jarred Pimento

2 T.           Lemon Juice

¼ t.           Celery Salt

1 c.           Veganaise

1               Medium Can Fried Onion Rings, Crumbled

1/2 c.        Daiya Grated Cheddar

                 Salt and Pepper

Chop “Chick-Less” strips into very small pieces.  Add oil and a tablespoon of soy butter into frying pan.  Add “chick-less” strips and fry until browned.  Set aside.

In large mixing bowl add mushrooms, almonds, water chestnuts, and pimento.  Add chicken-less trips, lemon juice, celery salt veganaise, 1/2 the fried onion rings, and soy cheese.  Mix all ingredients together, pour into casserole dish and top with remaining onion rings.  You can also add a bit of shred soy cheese on top of the onion rings.

Bake 30 minutes at 350 degrees.  

Blueberry Streusel Cake

Hmmm, what to do with a jumbo bag of Cost-Co Frozen Blueberries ....   make Blueberry Streusel Cake of course!  We are big blueberry fans and add them to our daily smoothies but it's fun to actually bake something special with the beautiful little jewels.

Blueberry Streusel Cake

By: Carrie Dawley, featured in Kim Barnouin Ultimate Everyday Cookbook

2            cups unbleached all-purpose flour, plus 1/4 cup

1 1/2      teaspoons baking soda

1/2         teaspoon salt

2            teaspoons ground cinnamon, divded

3/4         cup evaporated can sugar, plus 1/4 cup

1/3         cup canola oil

1            cup almond milk

1            tablespoon distilled white vinegar

1/2         teaspoon lemon extract

1            cup fresh or frozen blueberries

2            tablespoons Earth Balance (soy butter)

Preheat the oven to 350 degrees

In a medium bowl, mix together 2 cups of the flour, the baking soda, the salt, 1 teaspoon of the cinnamon, and 3/4 cup of the sugar.  Set aside.

In a large bowl, whisk together the oil, milk, vinegar, and lemon extract.  Stir in the flour mixture until well combined.  Add the blueberries, and mix together.  Pour the batter into a 8 x 8 inch baking dish.

In a separate small bowl, combine the remaining 1/3 cup of the flour, 1/4 cup of the sugar, 1 teaspoon of the cinnamon, and the Earth balance (the mixture will be crumbly).  Sprinkle the flour mixture over the batter in the pan.  Bake 40 – 45 minutes.  Remove from the oven and transfer to a wire rack to cool.

Broccoli Soup w/Vegan Cheese

Warm and hearty = good for the soul!

Broccoli Soup with Vegan Cheese

1            large onion – diced

2            medium carrots – sliced medium pieces

1            large celery – sliced

2            large or 3 medium potatoes – 1” pieces

1/3         cup oil or soy butter

1            medium head of broccoli

3            cups vegetable bouillon

6            cups water

2            cups soy/nut milk

1/2         cup flour

1            cup vegan cheddar cheese - grated

Pour oil into large soup pot and sauté onions until soft.  Add carrots, celery, potatoes and stalk of broccoli cut into 1/2” pieces  (add tops later).  Saute vegetables for approximately 5 minutes.

Add 6 cups water and 3 vegetable bouillon cubes (no salt should be needed).  Cook approximately 20 minutes.

Add brocollil tops, cook an additional 10 minutes.

In separate bowl, mix together 2 cups soy milk with 1/2 cup flour and slowly add to soup, stir until thickens. 

Stir in grated vegan cheese.  Heat and eat!

Quinoa Pilaf

A good, healthy salad or side.

Quinoa Pilaf

(Giada De Laurentis modified)

3            tablespoons extra-virgin olive oil

2            large or 4 small shallots, chopped

1            small red pepper, chopped (I used yellow)

1            teaspoon ground black pepper

1 1/2      cups quinoa

1/4         cup white wine

1 1/2      cups vegetable stock

1            packed cup arugula, chopped

1/2         cup slivered almonds, toasted

1/2         chopped fresh mint  (I used basil)

1            medium cucumber, peeled, seeded and diced into 1/2 “ pieces

              zest of 1 lemon

Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, 6 to 8 minutes. Cool completely before using.

Heat 2 tablespoons of the oil in a large saucepan or a high-sided skillet over medium-high heat. Add the shallots and cook until soft, about 2 minutes. Add the bell pepper, salt and pepper. Cook until the vegetables are tender, 5 minutes. Make a space in the center of the vegetables and add the remaining 1 tablespoon of oil. Add the quinoa and cook, stirring constantly, until coated with oil, about 2 minutes. Add the wine and cook until all of the liquid has evaporated, about 2 minutes. Add the broth and bring to a boil. Cover the pan and simmer until all of the broth has been absorbed and the quinoa is tender, about 15 minutes. Keep covered and let sit for 10 minutes. Add the arugula, almonds, mint, cucumber and lemon zest and toss well. Season with salt and pepper.