Vegan Corn Bread

ngredients

• 1 1/4 cups all purpose flour
• 1 cup yellow corn meal
• 2/3 cup granulated sugar(or less)
• 1 teaspoon salt
• 1 tablespoon baking powder
• 1 1/4 cup unsweetened almond milk
• 1/3 cup canola oil

US Customary - Metric

Instructions

• Preheat the oven to 400 degrees F and lightly grease a 8 x 8 pan, or a 9 inch round cake pan.
• In a large bowl, combine the flour, cornmeal, sugar, salt and baking powder and stir.
• Now pour in the almond milk and canola oil. Stir until well combined. Pour batter into prepared pan.
• Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean.

Irish Soda Bread

Easiest bread ever! Reminds us of Ballyvaughan, County Clare, Summer, 2019
A little more difficult, but vegan:   https://www.thefieryvegetarian.com/vegan-irish-soda-bread/

Ingredients

2 1/2cups white flour

1 2/3cups  buckwheat flour

1 1/2 tsp baking soda

1/2 tsp salt

• 1 1/2cup yogurt

• 1 large egg large
• 2 tsp  honey
• 1 tbsp sea salt to sprinkle on top

Instructions

• Preheat the oven to /375F.
• Combine both flours, baking soda, salt in a mixing bowl.
• In a small bowl whisk buttermilk with the egg and honey.
• Make a well in the centre of the dry ingredients, and then pour in the wet mixture. Start mixing with a wooden spoon until comes together.
• ]gently knead until smooth. right there in the bowl.It shouldn't take longer than 20-30 seconds. Add a little extra flour if you find the dough is too wet and sticky or a bit more buttermilk if it's too dry.
• Shape into a ball and put on a floured baking sheet.  score a cross on it and top with flaky sea salt such as Maldon or your favourite.
• Bake in the preheated oven for 40-45 minutes until the bread sounds hollow if you tap on it.

Tastes great right from the oven

Second day, you need to toast it.

Serve with yogurt, jam, 

Gold Sauce

You can use this to dip steamed vegetables.
As a main course that is super fast, I cut up raw vegetables, pour the sauce over--cover with a glass plate and put in the microwave for 4 minutes. The vegetables steam and you have Indian Vegetable Entree.


Put into a strong blender:

2/3 c. water
1 c white beans or chick peas (canned is fine)
2 Tbl  cashews(I assume another nut would work also)
2 tsp. honey or maple syrup
4 small cloves garlic
2 TBL lemon juice
2 TBL nutritional yeast

1 tsp curry
1/2 tsp turmeric
1/2 tsp salt
dash of red pepper flakes

EASY STIR FY BROCCOLI WITH PEANUTS

OTTOLENGHI STIR FRY BROCCOLI

(Made simple by Mom)

Put some oil in a frying pan to saute

Add garlic and ginger(fresh or ground)

Add some nuts---raw peanuts are best, but you can use whatever nuts you have

Add one whole  peeled orange(or tangerine or clementine) cut into little pieces 

Cut the orange rind into strips and Add that 

When cooked, add A LOT of broccoli (cut into pieces)

Toss, and then let cook a bit... 

Pour in Lots of Soy sauce  It will cook very fast now 

DO NOT OVER COOK! 

Drizzle with honey

Serve

 

MEXICAN DIP for Vegetables

MEXICAN DIP for vegetables

1 cup raw cashews
1/2 cup hot water
1- 5-ounce can diced green chilies
1 clove garlic
2 TBS nutritional yeast
1/2 teaspoon ground cumin
1 teaspoon ground chili
1/2 teaspoon kosher salt (more to taste)

Set aside 1/3 of the chilies for the topping, or to mix in after the Queso is processed. Blend the rest of the ingredients on a high setting in you power blender until smooth & creamy. Mix in the remaining chopped chilies. 

Vegan lasagna

p Time: 25 minutes

Cook Time: 1 hour

Total Time: 1 hour 25 minutes

Servings: 8 large servings

Author: Nora Taylor

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Ingredients

• 1 cup dried red lentils
• (2) 25-ounce jars marinara sauce
• 1 cup raw cashews
• 16 ounce firm tofu, patted dry with paper towels
• 1/2 cup nutritional yeast
• 3 tablespoons fresh lemon juice, from about 2 lemons
• 1 teaspoon salt
• 1 teaspoon dried basil
• 1 teaspoon oregano
• 1/2 teaspoon garlic powder
• 2-3 cups baby spinach
• 1 box lasagna noodles, whole grain or gluten free if needed
• Double recipe Easy Vegan Mozzarella Cheese

Instructions

• First, cook your red lentils. Add 1 cup dried red lentils and 3 cups of water to a medium pot. Bring to a boil, and then simmer for about 20 minutes. Drain the lentils in a fine strainer, and then add to a large bowl. Add both jars of marinara to the bowl with the lentils and mix to combine. Set aside.
• Preheat the oven to 350 degrees.
• Make the Cashew-Tofu Ricotta: Add the cashews to a food processor and process until fine and crumbly. Then add the tofu in chunks, nutritional yeast, lemon juice, salt, basil, oregano and garlic powder to the food processor. Pulse until well combined and pretty smooth.
• Assembling the lasagna: Add about 1 cup of marinara sauce to the bottom of a large 9 x 13 inch casserole dish or lasagna pan. Spread it around evenly. Next add 4-5 lasagna noodles (uncooked). Spread half of the Cashew-Tofu Ricotta on top of the noodles. Top with half of the spinach. Add about 1 cup of the marinara sauce over the spinach, then place 4-5 lasagna noodles on top. Spread the rest of the Ricotta over the noodles, then the rest of the spinach. Place 4-5 more noodles on top of the spinach, and then pour the rest of the sauce over the top, evenly. 
• Cover tightly with foil. Bake for 1 hour. Let cool at least 15 minutes before cutting and serving. (see below if using optional mozzarella topping)
• While the lasagna is cooking, make your Vegan Mozzarella Cheese, if using.
• If using the mozzarella topping, simply remove the lasagna after 40 minutes of cooking in the oven. Spoon on the mozzarella, and pop it back in the oven for another 20 minutes. Remove, let cool for at least 15 minutes and serve.

Video

ginger broth, tofu and greens

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The Greens and Ginger Broth:

·       1 tablespoon vegetable oil

·       1 tablespoon chopped ginger

·       1 tablespoon very thinly sliced ginger

·       2 tablespoons scallions, cut about 1-inch long

·       3 cups mixed greens: kale, Swiss chard, dandelion greens, spinach, etc.; any combination.

·       1 1/2 tablespoons soy sauce

·       2 cups vegetable or chicken broth

·       1 tablespoon grated fresh ginger

The Tofu:

·       One 14 ounce block firm tofu, cut in half

·       About 1/4 cup cornstarch

·       About 1/3 cup safflower or vegetable oil

Instructions

1.    Cook the greens and sauce in a wok or large skillet: Heat the oil over high heat. Add the chopped and sliced ginger and scallions and cook 1 minute, stirring. Add greens and cook, 3 minutes, stirring. Add the soy sauce and broth and bring to boil. Reduce to low and simmer 5 minutes. Add grated ginger just before serving.

2.    Meanwhile, cook the tofu: place the cornstarch in a shallow bowl or plate and coat the tofu on all sides. Heat oil in small skillet over moderately high heat until hot. Add tofu and cook about 2 to 3 minutes per side, until golden brown and crispy. Drain on paper towel.

3.    Divide the greens and broth between two large bowls. Top with the tofu and serve hot.