Voracious Vegan Pâté

 Make in advance so you can chill thoroughly before serving.  (Prep takes extra time given the number of ingredients)

 1 cup onion, diced

 5 mushrooms, diced

4 cloves garlic, diced

Splash of olive oil

1 cup raw sunflower seeds, ground

½ cup flour

½ cup nutritional yeast

2 tsp dried basil

1 tsp salt

1 tsp dried thyme

½ tsp dried sage

¼ cup kelp powder or dried seaweed

1 ½ cups water

3 Tbsp soy sauce

1 cup potatoes, grated

1/3 cup olive oil

¼ tsp black pepper

1 small carrot, grated

 Preheat oven to 350F.  In a medium saucepan, sauté the onions, mushrooms and garlic in oil on medium high heat until tender.  Meanwhile, in a large bowl, combine the ground sunflower seeds (you can grind them in a blender), flour, yeast, basil, salt, pepper, thyme, sage, and kelp.  Add the water, soy sauce, potatoes, and oil and stir together.  Stir in the sautéed vegetables and grated carrot and mix well.  Spoon mixture into a lightly oiled 9” pie plate.  Bake for 45 minutes or until centre is set and browned.  Chill thoroughly before serving.  Makes 6-8 servings as a side dish.

 

From “How It All Vegan”

Red Lentil Dahl with Spinach

(Serves 5-6)

INGREDIENTS

300 g dry red lentils (1 +½ cups approx.) 

1 400g can of chopped/diced tomatoes

1 tsp turmeric

1 tbsp light oil

3 medium shallots sliced or one onions chopped

4 cloves of garlic minced

1 x 3cm piece of ginger peeled then finely grated

1 tsp mustard seeds or 1/4 tsp mustard powder

1 tsp cumin seeds

½ tsp cardamom

1 ½ tsp garam masala

¼ tsp ground cloves

pinch of dried red chilli flakes

1 tsp salt divided

80 g baby spinach (2-3 cups approx)

1 Tbsp lemon juice

A handful of fresh coriander/cilantro

INSTRUCTIONS

Thoroughly rinse the lentils until the water runs clear then add to a large saucepan with 1 litre of water, one teaspoon of turmeric and half a teaspoon of salt. 

Bring to the boil then reduce to a low simmer and cook for 15 minutes. Stirring occasionally and thoroughly at the end of cooking.

While the lentils are cooking, heat a tablespoon of oil in a large sautè pan (all the lentils will be added to this pan later). Add the sliced shallots/onions along with mustard, cumin seeds and cardamom. Cook gently until the onions are soft.

Next, add the garlic, ginger, garam masala, ground cloves, ½ a teaspoon of salt and a pinch of red chilli flakes. Stir well, and cook until the spices release their aroma, about one minute.

Now add the chopped tomatoes, stir well and break down any large pieces with your wooden spoon. Cook over low heat until the lentils are ready.

Once the lentils are cooked, they should have almost collapsed, give them a good stir. Add the lentils to the tomatoes and stir well. Simmer over low heat for 15 minutes, stirring often so the lentils don't stick to the bottom of the pan.

Once the dal is nice and thick stir in the lemon juice. Add the spinach one handful at a time until it is wilted. Top the dal with a handful of fresh coriander leaves.

Serve immediately with basmati rice, naan and lemon wedges.

Squash & Chickpea Soup

I stumbled across and modified this recipe based on what we had in the fridge, and it was great!  (My modifications are in brackets.)

1 Tbsp olive oil

1 medium-sized onion, diced

2 garlic cloves, chopped

1/2 tsp turmeric paste

(1/4 tsp chili powder)

1 x 15oz-450grams can chickpeas, rinsed, drained (and partially mashed gives it a nice texture) 

2 cups (250 grams) squash, cubed (I used 3 cups cooked squash)

(1x 500 ml Butternut Squash soup tetrapak)

1 (150 grams) medium-sized potato, cubed (optional)

(up to) 3 cups vegetable broth

1/2 tsp dried rosemary

½ tsp salt, or according to your taste

1/4 tsp freshly ground black pepper

(1-2 cups chopped fresh spinach)

In a large pot heat gently 1 Tbsp of olive oil, then add diced onion cook for about 5 minutes or until the onion starts to soften.

Add turmeric, chili and garlic and stir for about 1 minute.

Except for the spinach, add the rest of the ingredients, a pinch of salt and bring to the boil.

Reduce the heat, cover the pot and let it simmer for about 10-20 minutes, stirring occasionally.

When the butternut squash is soft, add the chopped spinach and cook for 3 minutes. Adjust the spicing if required.  Serve with bread or rolls of your choice.  So good!

Banana Chocolate Chip Muffins

Combine and set aside:

1 cup rolled oats
1 cup milk

1/2 cup oil

In a large bowl, combine:
2 cups flour
½ cup white sugar
4 tsp baking powder
1 tsp baking soda
1 tsp salt
½ tsp cinnamon
¼ tsp nutmeg

To soaked oats mixture, add:
2 eggs
2 tsp vanilla
2 cups mashed bananas (4-5 medium)

Chocolate chips (1/2 to 1 cup)

Add wet ingredients to dry ingredients and mix only until the flour is moistened. Add chocolate chips,

Fill greased muffin cups and bake at 350° for approx. 20 minutes.  Makes 14 to 18 muffins.

Wacky Cake

This has been a staple for birthday cakes in our house for decades:

3 cups flour
2 cups white sugar
2 tsp baking soda
6 Tbsp unsweetened cocoa (1/4 cup + 1 Tbsp)
1 cup vegetable oil
2 Tbsp white vinegar
2 cups water
1/4 tsp vanilla (optional)

Preheat oven to 350F.  Grease and flour a 9 x 13 inch pan.

In a large bowl, sift together the flour, sugar, baking soda and cocoa.

In a separate bowl, combine water, oil, vinegar and vanilla.  Pour liquids into flour mixture and beat until smooth.  Pour into prepared pan.

Bake in preheated oven for 40 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean.  Allow to cool

Chickpea Tuna & Feta Salad

Makes 4 servings

2 cans tuna, drained and flaked
1 can chickpeas (garbanzo beans), drained
1/2 cup black olives, chopped
2 cups chopped spinach
1 cup red pepper, chopped
1/2 red onion, chopped
4 stalks celery, chopped
1/2 cup crumbled feta cheese, or more to taste
*Stir all together in a bowl.

1/2 cup olive oil
1/4 cup lemon juice
salt and ground black pepper to taste
*Whisk together and toss with the salad.

Vegan Black Bean Soup

"A thick, hearty soup with a zesty flavor."

Ingredients (for 8 servings)

·         1 tablespoon olive oil

·         1 large onion, chopped

·         1 stalk celery, chopped

·         2 carrots, chopped

·         4 cloves garlic, chopped

·         1 tablespoon chili powder

·         1/2 tablespoon ground cumin

·         1 pinch black pepper

·         4 cups vegetable broth

·         2-4 (15 ounce) cans black beans (may substitute two cans mixed beans/chickpeas)

·         1 (15 ounce) can whole kernel corn

·         1 (14.5 ounce) can crushed or diced tomatoes

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Directions

1.   Heat oil in a large 6 litre pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 1-2 cans of beans, and corn. Bring to a boil.

2.   Meanwhile, in a food processor or blender, process remaining 1-2 cans beans and tomatoes until smooth. (About half of the cans of beans should be blended.) Stir this broth into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes. Adjust spicing, including adding salt as desired.  (Add spices early for more heat or later for less heat)

For 4-6 servings, use:

1 carrot

2 garlic

(Adjust chili and cumin as desired)

2 cups broth (+/- as needed)

2 cans beans

1/2 can kernel corn

Grandma's Fudge

1 1/2 cups pecan halves

2 packages (8 squares each) Bakers Semi-Sweet Chocolate 

1 can sweetened condensed milk

1 teaspoon vanilla

Spread nuts in large cake pan or cookie sheet and bake at 350 degrees 

     for 10 minutes to toast; cool.

Melt chocolate with milk in large microwaveable bowl, in microwave, on 

     high for two to three minutes or until chocolate is almost melted.  Stir

     until chocolate is completely melted.

 Stir in vanilla and nuts.  Spread in foil-lined 8 inch square pan.  Cut in squares.

This fudge is best fresh so I usually make it only one day before I plan to

serve it. Enjoy!   Pat

Baked Chicken Breast with stuffing

The convenience of boneless, serving-size-ready breast meat with the added bonus of stuffing makes this an easy replacement for a roast chicken or turkey dinner.

Preheat oven to 350ºC

4-6 chicken breasts, skin removed

10-12 cups bread, cubed (use a variety of types)

1 cup butter or margarine

1 cup chopped onion

1 1⁄2 cups chopped celery, stalks and leaves

1/2 teaspoon salt

1 teaspoon pepper

1 tablespoon ground sage

1/2 teaspoon garlic powder

1 cup chopped mushrooms (optional)

1/2 cup cooked sausage or giblets, chopped (optional)

chicken broth (optional)

1. Make stuffing:  In a large, heavy skillet over medium heat melt the butter, then sauté the onion and celery (and mushroom, if using) until the onion is soft, stirring occasionally. Stir in the salt, pepper, and sage and cook for an additional 3 minutes.

Place the bread cubes into a large, deep bowl.

Pour 1/4 cup of the butter/celery mixture over the cubes and toss well, then repeat steps until all of the butter mixture is used.  Toss the cubes thoroughly to coat. (Adapted from Betty Crocker's Picture Cook Book, circa 1950)

2. Place prepared stuffing into greased, covered ceramic dish.  Compress gently to about the density you'd expect of completed stuffing. Pour 1/2 to 3/4 cup chicken boullion (less or more depending on fat content of chicken breasts) over the stuffing.  Cut chicken breasts lengthwise into two equal sized pieces.  Place pieces on top of stuffing, covering most of surface evenly.  Brush chicken with oil and sprinkle with poultry spice, sage, powdered garlic or a roast chicken herb mix.  Cover and bake for 30-45 minutes.  Uncover during last 10 minutes of baking.

Thanksgiving Vegetable Soup

This thick soup was a hit at our Thanksgiving gathering this year.  Mostly it’s just vegetables, but with some Indian-inspired flavors from the curry, coconut milk and white wine.  It filled my crock pot and served 12-15.  It is a thick and tasty, slightly spicy harvest treat.

4-5 large potatoes, peeled and cubed

1 large green pepper, seeded and chopped

1 large red pepper, seeded and chopped

1 large onion, peeled and chopped

2 cups frozen corn

2 cups frozen peas

2-4 cups frozen bean & carrot mix

(Vegetables quantities are approximate, substitute fresh for frozen and add more or less as available or desired)

1 cup apple juice

3 cups water (add extra as required)

1/2 package dry onion soup mix or bullion

1 Tbsp curry powder

1 tsp chili powder

1/4 tsp red pepper flakes

1/8 tsp cayenne pepper

1 can (14 oz) Coconut milk

1/2 cup white wine

Reserve 2-3 cups of a mixture of the corn, peas, peppers, and carrots (all chopped extra small) to add to the soup after pureeing the balance.

Bring water and apple juice to boil in large pot on the stove. Add all the veggies except the 2-3 cups reserved.  Simmer, stirring occasionally, until veggies are cooked, about 30 minutes.  Puree vegetables until smooth using hand blender.  Add spices, coconut milk and white wine. Add hot water if necessary to maintain desired consistency. 

Once you are satisfied with the flavor and texture, transfer to a crock pot, add the reserved small chopped vegetables, cover and simmer on low until serving time, 2 – 3 hours, or on high for one hour.