posted June 24, 2006 07:20 PM         

so we buy the basic stuff...flour, corn meal, dried beans, bulk grains...

the preparation of which requires some creativity and knowledge...

i'm trying to find some good simple recipes in this vein. here's a vegan cornbread recipe that sounds quite yummy.

Vegan Cornbread
Submitted by Isa

prep time: 10-15 minutes | cooking time: 30-35 minutes | makes 12-16 squares

This is a delicious basic vegan cornbread. It is moist and crunchy and corntastic. It is not a sweet bread, but a bread to be savored with soup or smothered with guacamole. For best results, use old-fashioned cornmeal.

Ingredients

2 cups cornmeal
1 cup unbleached all-purpose flour
2 teaspoon baking powder
1/3 cup canola oil
2 tablespoons maple syrup
2 cups soymilk
2 teaspoons apple cider vinegar
1/2 teaspoon salt

Directions
Preheat oven to 350, line a 9x13 baking pan with parchment paper or spray the bottom lightly with non-stick cooking spray.

In a medium bowl, wisk together the soymilk and the vinegar and set aside.

In a large bowl, sift together the dry ingredients (cornmeal, flour, baking powder and salt).
Add the oil and maple syrup to the soymilk mixture. Wisk with a wire wisk or a fork until it is foamy and bubbly, about 2 minutes.

Pour the wet ingredient into the dry and mix together using a large wooden spoon or a firm spatula. Pour batter into the prepared baking pan and bake 30-35 minutes, until a toothpick inserted into the center comes out clean. Slice into squares and serve warm or store in an airtight container.

posted June 24, 2006 09:15 PM         

Roasted Garlic and Potato Soup

1 1/2 lbs potatoes (about 4 medium-sized), peeled and cut into medium-sized chunks
8 large cloves garlic, peeled
6 cups water
1 large onion, chopped

1 large carrot, peeled and cut into large chunks

1/3 cup nutritional yeast
2 tsp salt
2 tsp dried rosemary, rubbed between your nice clean fingers
4 bulbs of garlic, roasted
1/2 lb (227 grams) of medium firm tofu (silken is best)
Freshly ground black pepper
Chopped chives or green onions for garnish

Wrap the four bulbs of garlic in foil and roast at 400 degrees for approximately 40 minutes, or until squishy to the touch. Unwrap and allow them to cool a bit before slicing off the top 1/4” of the bulbs so that the tips of each clove are exposed. Squeeze these into a small bowl. It is messy and sticky and you will probably not get every last bit of roasted garlic out of the skins – that is ok. Using a sharp knife to scrape the roasted garlic off of the skins and your fingers is also ok.

While the garlic is roasting, place the potatoes in a large saucepan or Dutch oven along with the garlic, water, onion, carrot, nutritional yeast, salt, and rosemary. Bring to a boil, then cover and simmer until the potatoes are very soft (about 20 to 30 minutes). Remove from heat, and strain, reserving the cooking broth. Place the roasted garlic and crumbled tofu into a food processor along with the cooked potato mixture and some of the broth, and puree until smooth. Transfer this all back into the pot.

posted July 04, 2006 11:32 AM         

Thanks! I'm going to print out your recipes yum-yum!

posted July 07, 2006 12:31 AM         

Oliver Wendell Holmes likens the color of the dandelion to "sparks that have leapt from kindling sun's fire. in the language of flowers, it symbolizes prophesy. thyme, celery and bay are for psychic awareness.

2 tablespoons butter
2 tablespoons flour
2 cups milk
2 cups dandelion flowers
1/8 teaspoon celery seed
1/8 teaspoon thyme
1 bay leaf
1 hard-boiled egg, peeled and sliced (garnish)

melt the butter in a medium-sized saucepan over low heat. mix in the flour to form a paste. stir in the milk a little at a time until smooth. mix in the dandelions, celery seed, thyme and bay leaf. simmer until the flowers are tender, 15-20 minutes. remove the bay lea before serving. garnish with slices of hard-boiled egg.

yield: 4 servings

posted July 07, 2006 12:38 AM         

Greeks adored lemons, using them for breath fresheners. this soup is excellent for convalescents.

4 cubs vegetable broth
2 eggs, beaten
1 1/2 cups rice, cooked
1/4 teaspoon lemon juice
1 1/2 teaspoon dried dill
1 1/2 teaspoon dried sage
salt
pepper

bring the broth to a simmer in a medium-sized saucepan. beat the eggs and 1 cup of the hot broth in a small bowl. pour into the saucepan; beat untill thoroughly mixed. stir in the rice, lemon juice, dill, sage, salt and pepper. simmer 5 minutes. garnish with a lemon slice.

yield: 2 servings

variation: in Scotland, a similar soup is prepared without the eggs, and with 1/2 cup of chopped leeks. (good vegan version)

posted July 07, 2006 12:46 AM         

rice has been an important food in many countries, and was often used in offerings to the gods. lentils were recommended by Pliny to help control temperament.

place the water, lentils, rice, garlic, salt and pepper in a large pot. bring to a boil over low heat. cover. simmer until the lentils and rice are tender, about 40 minutes. saute the onions in the butter; stir into the soup just before serving.

yield: 4 servings

variation: add sliced carrot, broccoli, cauliflower, kidney beans, and white beans for a three-bean soup which is hearty and magically attuned to divination.

posted July 07, 2006 12:55 AM         

Temple Tofu

soybeans were sometimes thrown on floors or out the doors of homes on New Years Day in China and Japan to help bring improved fortune.

1 cup cold water
1 cup full-fat soy flour
2 cups boiling water
6 tablespoons lemon juice

in a medium-sized saucepan, mix the water and flour to form a paste. add the boiling water; stir until smooth. simmer over low heat for 15 minutes. mix in lemon juice. remove from heat. when the mixture sets, strain through a cheesecloth. store the solid mass covered with water in an airtight container in the fridge. this makes very soft tofu.

yield: 1 scant cup

magical attributes: blessing, luck, psychic insight, spiritual service

posted July 07, 2006 09:24 AM         

I just printed out all the recipes you posted! Awesome!

posted July 07, 2006 12:19 PM         

i love these little recipes...they have lots of magic!

thanks for enjoying them too. if you try any of them, i hope you'll tell me how you liked them.

posted August 05, 2006 01:05 PM         

decadent chocolate brownies

1 1/2 cups flour
1/2 cup cocoa powder
3/4 cup dry sweetener
1 1/2 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
1 1/2 cups soy milk
1/3 cup olive oil
1/2 cup nuts (pecans walnuts, etc) chopped

preheat oven to 350 f. in a large bowl, sift together the flour, cocoa, sweetener, baking soda, baking powder and salt. add the soy milk, oil and nuts. stir gently until "just mixed". pour mixture into a lightly oiled pan, and bake 30-35 minutes or until a toothpick comes out clean.

from The Garden of Vegan cookbook

written by punk rock chicks who decided that veganism was important enough in their lives to make up their own little pamphlets of favorite vegan recipes and pass them around at punk rock concerts...the pamphlets became in such demand that they finally published their first cookbook "How it All Vegan" and followed with "The Garden of Vegan." these books are very popular, and some of the best recipes ever, across the board. the latest cookbook is "La Dolce Vegan".

http://forum.govegan.net/

http://www.govegan.net/frameset.htm

posted August 27, 2006 11:55 AM         

2 cups great Northern beans, sorted and rinsed
2 cloves garlic, minced
1 onion, chopped
6 cups water
1/2 tsp. salt
1/8 tsp. pepper
3/4 cup chopped sun dried tomatoes in oil, drained
2 oz. can sliced black olives, drained
1/2 cup grated Parmesan cheese

PREPARATION:
Mix all ingredients except tomatoes and olives in 3-4 quart slow cooker. Cover slow cooker and cook on high for 4-6 hours or until beans are tender. Mash some of the white beans while in the crockpot to thicken mixture.

Stir in tomatoes and olives and cook 10 more minutes until thoroughly heated. Sprinkle each serving with Parmesan cheese. 5 servings

posted May 21, 2007 02:33 PM         

1-1½ pounds black-eyed peas
½ cup raw sunflower seeds
5-7 cups water
29-32 ounces stewed tomatoes
4 carrots cut into medium-sized pieces
3 white peeled and chopped potatoes
4 stalks chopped celery
½ chopped bell pepper
1 medium chopped onion
4 pieces chopped spring onion
5 cloves chopped garlic
Seasonings, to taste

Wash black-eyed peas and rinse bell pepper, carrots, potatoes, celery and onions. Pour black-eyed peas into a 4-5 quart skillet or pot. Add seeds, seasonings and water. Boil for 20 minutes. Add carrots and tomatoes. Cook an additional 15 minutes. Add celery, bell pepper and any remaining seasonings. Turn flame down very low, boil for 10 minutes and serve. Serves 12. (From The New Beginning and Original Vegetarian Gourmet Cookbook by Eunice Bray-Eubanks.)