Recipes

IN AN EFFORT TO MAKE OUR RECIPES EASIER TO NAVIGATE AND PRINT, WE HAVE MOVED THEM TO A PUBLICLY ACCESSIBLE GOOGLE DOCUMENT AT https://docs.google.com/document/d/1U0G5KXUvmDwTxKJaMknQh1W5gHEh-9-IRR4ElOf99lU/edit?usp=sharing

We have a custom of bringing food to share during our meetings. With so many locavores and plant-based eaters, we get some creative and delectable treats. With so much goodness, we had to take the opportunity to share. Enjoy!

BAKED MAPLE MUSTARD TEMPEH
Easier to make than you could expect from the rich mix of flavors, this recipe was provided by Melissa for our plant-based eating event, A Taste of Compassion.
Ingredients:
2 8oz packages tempeh
1/4c extra virgin olive oil
2 garlic cloves, minced
2 tbsps prepared mustard (i use dijon)
2 tbsps maple syrup or molasses
2 tbsps lime juice
2 tbsps tamari

Directions:

Slice tempeh across into 1/2 inch strips and steam 10 minutes
In shallow baking dish, whisk together oil, garlic, mustard, maple syrup, lime juice and tamari. Place steamed tempeh in marinade and flip to coat each side. Marinate for 30 minutes.
Preheat over to 425F
Place tempeh with marinade in oven and roast 10 minutes. Remove from oven, flip tempeh and return to roast another 10 minutes. Remove from over, serve hot or refrigerate for later use. Serves 4.

CHOCOLATE-BANANA GREEN SMOOTHIES
A tasty, healthy recipe, which is almost free if you grow your own leafy greens: http://dynamicallygreen.blogspot.com/2013/06/chocolate-banana-green-smoothie.html

CHOCOLATE ZUCCHINI CUPCAKES (GF)
As a vegan, I have mixed feelings when someone says, “this is so good, you can’t tell it’s vegan!” The implication is that food made from vegetables tastes gross. You wouldn’t hear someone say, “This is so good, you can’t tell it’s beef!” Meanwhile, I remember the taste of meat, and milk products, and eggs; while there were a few dishes that were delectable, and that I miss, there are far, far many more vegetable based dishes that set off the taste buds in subtle combinations or taste explosions. Every year I wait in anticipation as artichokes or avocados come into season. Corn picked straight from my backyard and eaten half an hour later is one of the best experiences I ever have. Not to mention strawberries and raspberries casually popped into the mouth while wandering through the garden.

So when I was told, “This is so good, you can’t even tell it’s vegan!” I was pleased, then a bit annoyed, but ultimately, I decided to accept it as the compliment it was meant to be. The recipe that has received this compliment the most often is my GLUTEN-FREE CHOCOLATE ZUCCHINI CUPCAKES.
-Laura

Dry Ingredients:
1 C organic brown rice flour*
1 C organic oat flour*
1 C organic white sugar
2 mini-scoops stevia powder (less than 1/8 t) or 1/8 C fresh stevia leaves
1/8 t guar gum or xanthan gum
3/4 C unsweetened cocoa powder
2 t baking soda
1 t baking powder
1/2 t sea salt
1 t cinnamon
optional: 1/2 C vegan chocolate chips, or raw cocoa nibs

Wet ingredients:
1/4 C flaxseed blended with 1 C water**
1+1/2 C unsweetened applesauce
1+1/2 C grated zucchini
1+1/2 C grated eggplant

Directions:
1. Preheat oven to 350 F (175 C). Spray lightly with olive oil 4 cupcake trays (you can do multiple batches if you have only 1).
2. In a large bowl, mix together all dry ingredients. Add flax mixture, and mix well. Then add applesauce, zucchini, and eggplant, and stir until evenly mixed.
3. Pour into cupcake tins, slightly below the top, and bake for 50-60 minutes.***
4. Remove from heat and place on cooling rack. Eat when cooled.

*other flours can be substituted, but I find this mix has the best consistency
**if using pre-ground flaxseed, only use 3/4 C water
***For best consistency, I prefer to bake for 54 minutes, then turn off the oven but leave them in the cooling oven for half an hour.

EGGPLANT BANANA CRUMBLE CAKE
Another gluten-free, vegan recipe. Created by a Transition Framingham member and posted on her blog at http://dynamicallygreen.blogspot.com/2013/04/springing2.html

GEORGE’S SIGNATURE TOFU
Marilyn provided this delectable but easy dish for our plant-based meals event, A Taste of Compassion.
1 lb Tofu, Firm or Extra Firm, Organic & non-GMO
1 – 2 T Bragg’s Liquid Aminos (or soy sauce) , diluted to taste (c. 1 tsp. Water)
Organic Olive Oil

Slice tofu into 12 slices. Place on and cover with paper towels in order to absorb all water.

Once dry dip into the Liquid Aminos and marinate for about 3-4 minutes. Concentration of Liquid Aminos and immersion time will depend on taste.

Fry in an iron skillet with small amount of olive oil over medium heat until browned on both sides.

HUMMUS
Sometimes the simplest recipes are the best. It can be a delight to throw handfuls of ingredients in and get a great result. This is one of those recipes. -Laura

Ingredients: Chick peas (garbanzo beans); sesame seeds; water; sea salt; roasted garlic or garlic powder; lemon juice.

Tools: Vitamix; rubber spoon or spatula; something to store hummus in.

Directions: Simply pour chick peas in your Vitamix until they half fill it. Then pour water in to betwen 1/2-3/4 of the height of the peas. Toss a small handful of sesame seeds in (you can alternately scoop some sesame tahini, but seeds are much less expensive). Add garlic — I strongly recommend roasted, but if you don’t have it available, you can make do with powdered. Sprinkle a few shakes of sea salt in, and a spritz of lemon, then add the lid with mixing tool. Start the Vitamix on its lowest setting, then quickly turn speed dial up, while stirring with mixing tool, and run for a few seconds on high, then turn off. It’s important to blend in this order, and not for too long, so you don’t overheat the motor. It will seem a little more liquidy than typical hummus at first, but it quickly thickens. Scoop into containers: I usually fill 6 small Pyrex and toss 2 of them in the freezer to use later.

LASAGNE recipe provided by Laura Beck of Vegan MetroWest Network for our plant-based meals sampling event, A Taste of Compassion.

Ingredients:

1 box of No Boil Lasagne Noodles (I used 365 brand from Whole Foods)
1 package of meatless crumbles, optional (I used Tofurky Ground Beef Style)
1-2 jars of spaghetti sauce (I used 365 Organic Pasta Sauce – Tomato Basil)
1-2 package of Daiya Mozzarella Shreds (depending on how cheesy you like it)
1 batch of tofu basil ricotta

Directions:
If using crumbles , then in a sauce pan, combine the spaghetti sauce and meatless crumbles and any other veggies you would like to add (mushrooms, eggplant, onions, garlic, etc.) over low heat. Meanwhile, in a large bowl, prepare the tofu ricotta (see separate recipe).

In a 9×13 pyrex baking dish, spoon a bit of the sauce, then put a layer of noodles, followed by a layer of tofu ricotta. (Optional, add a layer of spinach or eggplant.) Sprinkle a thin layer of mozzarella. Repeat, ending with a layer of noodles topped with sauce and mozzarella. Bake at 350 for about an hour until heated through.

MUSHROOMS AND BROCCOLI WITH *QUINOA (or Buckwheat, or Millet) Recipe contributed by Sherry of Vegan MetroWest Network for our plant-based meals sampling event, A Taste of Compassion.

(Yield: 5 – 6 servings)

Ingredients:

2 cups dry quinoa (a grain-like seed), cooked with 4 cups water and salt/pepper to taste, until fluffy. (Some say dry roasting quinoa for 5 minutes before cooking brings out its nutty flavor.)
- You can use other seed “grains” such as buckwheat or millet, or mix in amaranth (better to limit this sticky grain to under 25%), for 2 cups dry total.
2 Vidalia (or sweet yellow) onions, thin sliced
1 – 3 cloves garlic, minced (to taste)
1 bunch broccoli, chopped (if you add stems, which I like, peel first unless spring-tender to chew)
1 lb. mushrooms, sliced (I like crimini, portabella/baby bellas or mixed)
To season: tamari, soy sauce, salad dressing and/or peanut or tahini sauce.

To prepare:

Begin cooking quinoa (or other grains) with salt and pepper to taste in a saucepan (or rice cooker) with cold water; reduce to simmer when it begin to boil. Cook until fluffy.
Saute onions in a few tablespoons of oil (healthiest is in coconut oil, since it does not change molecular structure under high heat). When mostly done, add garlic, broccoli and mushrooms. Cook til tender.
I like to mix 4 T. of peanut butter or tahini (sesame seed paste) with a few T. warm water, a T. tamari, and a squeeze of lemon or orange, Add water slowly until pouring consistency and serve over quinoa and veggies.
Or use your favorite sauce or dressing. Enjoy!! Leftovers are tastily and easily reheated with a bit of water in a pan, or frozen to grab for lunches.

*Quinoa: High in potassium and magnesium, as well as anti-oxidants, anti-inflammatories and heart-healthy fats, quinoa is a complete protein, a nutty-tasting grain-like seed with a high protein content: 8 grams/cup cooked.

OATMEAL COOKIES – Laura Beck of Vegan MetroWest Network veganized this recipe from Quaker Oats for our plant-based meals sampling event, A Taste of Compassion.

Ingredients:

1 ¼ cups Earth Balance, softened
¾ cup firmly packed brown sugar
½ cup vegan granulated sugar
2 T ground flax seed
3 T water
1 tsp vanilla
1 ½ cups organic whole-wheat pastry flour
1 tsp baking soda
1 tsp ground cinnamon
½ tsp salt (optional)
¼ tsp ground nutmeg
3 cups oats, quick or old fashioned
1 cup chopped walnuts

Directions:

Heat oven to 375°F.
Whisk water and flax seed in a small bowl and set aside for 10 minutes.
In large bowl, beat Earth Balance and sugars until creamy.
Add flax egg and vanilla; beat well.
In a separate bowl, combine flour, baking soda, cinnamon, salt and nutmeg; then add this to the wet ingredients.
Add oats and walnuts; mix well.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 8 to 9 minutes for a chewy cookie or 10 to 11 minutes for a crisp cookie.
Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

SLOW BEANS BOURGUIGNON
This recipe was featured in our Plant Based Meals event, A Taste of Compassion. The recipe is from page 100 of Fresh From The Vegetarian Slow Cooker, and can be viewed here.

SUPER CHOCOLATEY COOKIES (ALLERGY-SAFE )
This recipe is gluten-free, vegan, and has superfoods in it. The recipe is posted on a blog by the member who created it, at http://dynamicallygreen.blogspot.com/2013/05/sccc.html

SUSHI BY STEVE
Featured in our plant-based meals sampling event, A Taste of Compassion, this recipe showcases how combining just a few vegetable ingredients can yield a delicate and delicious taste.

Full recipe to come!

SWEET ICED CHOCOLATE-MINT TEA
This has become my trademark at group potlucks. How strange that the one dish I make which costs me nothing and takes only minutes to make would be the most popular! -Laura

Ingredients: 8-10 freshly picked chocolate-mint leaves and 1 fresh stevia leaf per 4 cups of water.

Directions: Boil water in a large pot. Remove from heat, then add leaves. Allow to steep 5-8 minutes. Strain out leaves and cool. Alternately, use half the amount of water and add ice after steeping. Stevia is very sweet: your tea will taste like a peppermint patty!

TEFF PEANUT BUTTER CHOCOLATE CHIP COOKIES

The two questions most often asked about this dish are, “How can you make cookies that good without eggs?” and “What in the word is Teff flour?” Melissa came up with this recipe to demonstrate at our plant-based meals event, A Taste of Compassion, how simple it can be to make a luscious dessert with only a few plant-based ingredients. As for Teff flour, a great explanation can be found on Gluten Free Girl’s blog.

1 1/2 cups Teff flour (can be found at Whole Foods)
1/4 tsp sea salt
1 tsp baking soda
1 cup peanut butter
1 cup maple syrup
1/2 cup chocolate chips

Preheat oven to 350 degrees.

Combine flour, salt and baking soda in one bowl, peanut butter and syrup in another. Pour wet ingredients over dry and blend until just combined. Fold in chocolate chips.

Line cookie sheets with parchment paper. Drop batter by the heaping teaspoon onto cookie sheet. Bake 13 minutes or until just lightly browned – do not overbake! Remove from oven and place on wire rack to cool.

Makes 20 cookies

VEGGIE DEHYDRATOR CHIPS
You may notice a pattern in my recipes: my favorites are ones where measuring isn’t important. This recipe, along with the accompanying dips (see Chickpea/Black Bean Hummus above) are like that — quick, easy, no measuring. — Laura

Ingredients: assorted veggies, preferably local grown and organic. My favorites: golden beets; orange, yellow, and purple carrots; zucchini; sweet potatoes; parsnips; radishes; turnips; and rutabaga. Eggplant is also great, but you have to leach the bitterness with salt first.

Directions:

Scrub veggies thoroughly. If not organic, peeling is also necessary.
Slice thin: best is to use a mandolin on 2.0 or 3.0, if you want them thick enough to scoop a dip, or 1.3 if you want to eat them on their own.
Marinate in a large bowl filled with water, a splash of balsamic or cider vinegar, a dash of sea salt, and a dash of pepper. Dash of olive oil optional — I never use it.
After at least 10 minutes, remove and spread over dehydrator trays (watch our events for homemade solar trays, or use an electric dehydrator). Run until dry (time varies but fastest is 4 hours for thinnest slices, 6 for thicker).
Store in airtight container, preferably glass.

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