EcoPunk's Fluffy Yummy Quinoa

EcoPunk's Fluffy Yummy Quinoa

Quinoa is a grain that is very high in nutrients, and tastes really good if you prepare it correctly. If you prepare it incorrectly, it can be pretty terrible, so here is the big secret to making good quinoa.

The secret is in the washing. When quinoa is harvested and dried, the grains exude a sap coating called saponin, which helps preserve the grain. Saponin tastes like bitter soap, to put it bluntly. If you do not wash it off, your dish will taste like soap too.

Measure your dry quinoa and put it in a fine-mesh strainer. Run it under warm tap water and mix the grains around with your hand for several minutes. At first you will see that the saponin is a little bubbly, as if it were real soap, but this will eventually wash off and you will stop seeing the bubbles. Wash the grains until all the bubbles are gone, and then wash them for another minute or so for good measure. Yes, this makes a difference!

One cup of dry quinoa  will yield about 3 cups of cooked quinoa.

Put your clean quinoa in a pot.
Add 2 cups of water for every dry cup of quinoa that you are cooking.
For every cup of dry quinoa in your pot, add a large pinch of salt.
Boil briskly until most of the water is absorbed, then reduce heat and cover. It will take about 20 minutes to cook completely.
You will know when it is done by trying a sample, it should be soft, much like cooked rice.
Let it stand for a 5 minutes after turning off the heat, then fluff it with a fork before serving.


You can add all sorts of flavorings when you boil your quinoa. Try these:
broth
fresh herbs
a bit of butter or olive oil
bits of dried veggies
sauteed onions and mushrooms


My friend Ellah makes a quinoa salad that I adore. It is one of the very few ways that I actually LIKE cucumbers. Here is the recipe, based on my own memory of the dish:

4 cups cooked quinoa
1 cucumber, peeled and diced
2 large very ripe tomatoes, diced
About half a cup of minced fresh parsley
Juice of 1 fresh lemon
Salt & pepper to taste
 (there may have been a little vinegar in there too)

Toss the lot together and enjoy!

EcoPunk's Autumn Chestnuts

EcoPunk's Autumn Chestnuts

You've seen them in the store, and most people have exactly NO CLUE what they are, how to cook them, how to eat them, or what to serve them with. Chestnuts are one of America's perplexing foods, and apparently only the street vendors of New York and the residents of Redwall Abbey  know the secrets of cooking these little beauties.


No More! Let everyone know the wonder of the Chestnut!

How to pick the good ones:
December is the prime month for fresh chestnuts. Chestnuts are normally presented in the grocery store in a huge bin, and each customer is expected to pick the ones they like, much like green beans or fresh corn. This is how to pick the good ones:
1- Make sure the shell is intact, no bug holes or cracks.
2- Select nuts of a similar size, so that when you cook them they will all cook at the same rate.
3- Depending on how you plan to cook them, you may need to select nuts with a flat side (for roasting in the oven).
4- Always get them fresh, they don't store very well after you get them home. Treat them as you would fresh fruit.  You won't know if they are bad until you cook them. Don't try to eat them raw, they won't be very tasty, and nearly impossible to peel! On the other hand, eating raw chestnuts is not harmful, they just taste bad raw.

EcoPunk's Easy Steamed Chestnuts (very easy, good for dry climates where roasting them can sometimes dry them out too much to eat)

Select about 6-10 nuts per person.
Using a paring knife, cut a slit in each shell to prevent them from exploding.
Using a steaming pot, add a very generous amount of water in the bottom, place all nuts in the steaming tray, and boil briskly for about half an hour. Make sure you don't run out of water!

Test if they are done: Carefully scoop one nut out of the steam and cut it in half. Use a small spoon to scoop out the meat, if you can scoop it then it is done. If it is still too hard to scoop, steam longer.

Serving suggestion: Cut each nut in half and wrap them in a kitchen towel to keep them warm. To eat, scoop out the inside meat with a spoon. You can try peeling them, but I'm telling you it's a waste of time when you steam them!


Roast'Em!

Chestnuts roasting on an open fire... Yep, I just sang for you!
If you slit the shells first to prevent exploding nuts, you can roast chestnuts over a fire. This requires a chestnut pan, which is basically a very large deep pan with holes drilled in it. Like this:
 Source: http://www.lionsdeal.com/pwc-a4172128.html?utm_source=googlepla&utm_medium=cpc&adtype=pla&gclid=CKzXk-zohrsCFSRk7Aodp3EAJw

To roast chestnuts, you need to keep moving them almost constantly, and check them often. When they are done , the shells will start to peel back from the slits a little, the meat will be soft, and they will smell really great, a bit like sweet fresh baked bread. A well roasted chestnut can be peeled with your fingers. There will be a smooth outer peel, and then a fuzzy inner peel that sticks to the nut. Take the time to peel off both layers before you eat it, trust me on this one!

Tip: In dry places like New Mexico, it helps to steam them first, then roast them. This makes the meat more moist, which is good. If you roast them until they dry out, they will be rock hard and impossible to eat.

Mom's garlic vinaigrette

Mom's garlic vinaigrette

DO NOT make this in a metal bowl, or your garlic will oxidize and turn green. Use a wood, pottery, or glass bowl.

Juice of 1 fresh lemon
1/4 cup of rice vinegar or apple cider vinegar
1/4 cup of extra virgin cold press olive oil
1 Tbsp of soy sauce or Tamari. (or Bragg's Aminos)
4 cloves of fresh garlic, crushed thoroughly
1tsp of ginger preserve (optional)

Mix everything together very well. It will separate again over time, so mix it again before serving.

This stuff is good for about a week in the fridge. The fresh garlic goes bad after that, and it tastes funky, but the vinegar ensures that it won't actually hurt you. The olive oil will turn solid in the fridge and you have to thaw it for an hour on the counter before eating.

I always make it fresh because it's best when eaten within a few hours of making it.

This is particularly tasty with a baked potato, the slight sweetness of potato offsets the dressing wonderfully. I love to serve this with Chestnuts when they are in season!

Note: If you are using bitter greens such as Dandelion in your salad, try using more garlic, and serve with a side of something sweeter such as EcoPunk's Roasted Veggies.

EcoPunk's roasted Veggies

EcoPunk's roasted Veggies

Line a large cookie sheet with tin foil.
Pre-heat oven to 450 degrees, make sure your oven rack is in the middle.
Get a very large bowl.

Slice up a bunch of veggies into 'french fry' sized bits. Try:
carrots
potatoes
yams
bell peppers
onions
zuchini

... And toss them together in the large bowl.

Drizzle generously with olive oil.
Peel and mince 3 to 5 cloves of fresh garlic and add it in.
Add salt, pepper, and spices to taste. I like to add ground Chipotle pepper powder.
Toss everything together until it is very well mixed, and spices and oil coat each veggie thoroughly.
Dump the lot out onto the cookie sheet and spread evenly, so that veggies are one layer thick over the whole tray.

Bake for about 20 minutes, then remove from oven and mix (flip) the veggies with a spatula (so it won't tear the tin foil).

Bake another 20 minutes or so, possibly mixing one more time if needed.

When veggies are cooked and starting to brown on the edges, you are done!

Serve with fresh dandelion salad, and a strong garlic vinaigrette dressing.

EcoPunk's Chia seed drinks

Source: My own experiments

A few notes on health benefits of Chia Seeds 

(source: http://healthyeating.sfgate.com/top-10-health-benefits-chia-seeds-6962.html)

Omega-3 Fatty Acids

Chia seeds are rich in polyunsaturated fats, especially omega-3 fatty acids. Chia seeds' lipid profile is composed of 60 percent omega-3s, making them one of the richest plant-based sources of these fatty acids -- specifically, of alpha-linolenic acid, or ALA. The omega-3s in chia seeds can help reduce inflammation, enhance cognitive performance and reduce high cholesterol.

Fiber

Fiber is associated with reducing inflammation, lowering cholesterol and regulating bowel function. Chia seeds are an excellent source of fiber, with a whopping 10 grams in only 2 tablespoons. That is one-third of the daily recommended intake of fiber per day.

Antioxidants

Chia seeds are rich in antioxidants that help protect the body from free radicals, aging and cancer. The high antioxidant profile also helps them have a long shelf life. They last almost two years without refrigeration.

Minerals

Two tablespoons of chia seeds contain 18 percent of the DRI for calcium, 35 percent for phosphorus, 24 percent for magnesium and about 50 percent for manganese. These nutrients help you prevent hypertension and maintain a healthy weight, and are important for energy metabolism and a part of DNA synthesis.

Satiety

Satiety is the feeling of being full and satisfied, which helps lower food cravings between meals. The combination of protein, fiber and the gelling action of chia seeds when mixed with liquids all contribute to their satiating effects.

Gluten-Free

Chia seeds contain no gluten or grains. Therefore, all of the nutritional benefits of chia seeds can be obtained on a gluten-free diet.

Egg Replacer

The outer layer of chia seeds swells when mixed with liquids to form a gel. This can used in place of eggs to lower cholesterol and increase the nutrient content of foods and baked goods. To make the egg replacement, mix 1 tablespoon of chia seeds with 3 tablespoons of water and let sit for 15 minutes.

Can Be Digested Whole

Unlike flaxseeds, which are also high in omega-3 fatty acids, fiber and minerals, chia seeds do not need to be ground in order to obtain their nutrient or egg- replacement benefits.

Dyslipidemia

A study published in the "British Journal of Nutrition" showed that chia seeds as a dietary fat source can lower triglycerides and cholesterol levels while increasing HDL or "good" cholesterol. The study also found that when substituting chia seeds for other fat sources, such as corn oil, the ALA was able to prevent high triglyceride levels and reduce central obesity.

Blood Sugar Regulation

Chia seeds can play an important role in regulating insulin levels. They can reduce insulin resistance and decrease abnormally high levels of insulin in the blood.

Easy Chia Seed Drinks

 The Mix:

Mix about 3-4 Tsp of chia seeds in a full pint of water and refrigerate overnight, shaking vigorously at intervals to prevent clumping. This mix keeps for 2-3 days and creates an easy base for all the following recipes. It has little or no flavor, and can be added to pretty much anything you like to drink! It's also fun to drink through a straw. 

Orange breakfast: 

Mix 1/3 chia mix, 1/3 OJ, and 1/3 carbonated water (or use plain water and a packet of E-mergen-C mix). Stir well. Serve chilled or over ice.

Chia Milk:

Mix a spoonful of condensed milk with cold water, add desired amount of chia mix, top with cinnamon powder.  Enjoy. 

LemonChiAid:

Instead of using plain water to soak the dry seeds, use a fairly strong lemonade mixture of fresh squeezed lemon juice and honey for sweetener. Serve over ice on hot days. 

Chia Pudding

source: http://www.wholefoodsmarket.com/recipe/chia-pudding

Ingredients: 

• 2/3 cup chia seeds
• 2 cups unsweetened soymilk, almondmilk or ricemilk
• 1/2 teaspoon pure vanilla extract
• 2 tablespoons currants or chopped dried figs or dates
• 2 tablespoons unsweetened coconut flakes
• 
  

Method: 

Put chia seeds, almond milk and vanilla in a 1-quart glass jar with a lid. Tighten the lid and shake well to thoroughly combine. Or, stir together seeds, almond milk and vanilla in a bowl. Refrigerate overnight. When ready to serve, stir well. Spoon into bowls and top with fruit and coconut.

Nutritional Info: 

PER SERVING:280 calories (70 from fat), 7g total fat, 1.5g saturated fat, 0mg cholesterol, 200mg sodium, 49g carbohydrate (7g dietary fiber, 7g sugar), 3g protein

Quinoa Moussaka with Garlic Cashew Bechamel

Source: http://networkedblogs.com/M2BNt

cashew bechamel sauce

1/2 cup raw cashews3 cups almond milk, divided4 tablespoons butter (Earth Balance soy free)
4 tablespoons gluten free all purpose flour
2 teaspoons freshly grated nutmeg
1 teaspoon sea salt 

In high speed blender or food processor, process cashews until crumbly. Add 1 cup milk while processing, until a smooth cashew cream forms – this will be much thinner than traditional cashew cream.

In saucepan over medium heat, melt butter. Whisk in flour, stirring until smooth. Cook over medium heat until mixture begins to darken in color – a light tan. Continue to stir while adding cashew milk. Mixture will thicken. Whisk in remaining two cups milk, and the salt and nutmeg, remove from heat. 

Mix pre-cooked quinoa with marinara or other tomato-based sauce of your liking.

Moussaka assembly:

…and baked to a golden brown:

I used my cashew bechamel sauce as the topping in this recipe, (cutting it in half and adding a garlic clove when processing the cashews) and slow cooker basil marinara in the quinoa mixture, and instead of a casserole dish I made individual servings in large ramekins.

An easy recipe that comes together quickly, I will be making this again soon. As Jason is not an eggplant fan, making this recipe as individual ramekin servings is an easy way to customize his portion, leaving the eggplant out. Still a lovely bowl of comfort.

Paleo Almond Flour Crepes

source: http://eatnourishing.com/recipe/paleo-almond-flour-crepes-gaps/

Prep Time: 20 Minutes Cook Time: 10 Minutes Servings: 8, 10-inch crepes

Recipe Description:

These almond flour crepes are slightly sweetened with a mild flavored honey. Almond flour crepes might seem like they would be too tender and fall apart easily, but they are actually simple to make and hold up well. You can even freeze them! Roll them, fold them and wrap with them. With only about a minute a crepe of cooking time, these whip up in a hurry for a nutritious breakfast, lunch or dinner.

Recipe Ingredients:

5 pastured eggs

1/2 cup blanched almond flour

2 tablespoons arrowroot flour** (optional NOT GAPs legal. Omit for GAPS and low-carb)

2 tablespoons water

2 teaspoons honey*

1 teaspoon pure vanilla extract

Pinch of unrefined sea salt

Coconut oil

Recipe Instructions:

Beat the eggs and salt in a bowl. Add honey and vanilla. 

Break up the lumps in the almond flour with a fork and slowly add to egg mixture while beating to prevent lumps. Whisk in water enough to make heavy cream consistency. 

Refrigerate batter for about 15 minutes to allow the batter to thicken somewhat. Reincorporate the almond flour. 

Heat a 10" cast iron pan on medium heat and brush with coconut oil. If your pan is well-seasoned, you should only have to do this the one time, otherwise brush with coconut oil as often as necessary. 

Pour 1/4 cup of batter into the pan and quickly swirl around and tilt the pan to spread it. You may not make it all the way to the edge. That's okay. When they are rolled up you can't see the crooked edges. Allow to cook until set, but the top will still appear wet. It only takes about 45 seconds. 

Work your spatula underneath and quickly flip the crepe. Cook on the other side another 10-15 seconds. Remove to a plate. 

Stir the batter between each crepe. Repeat with remaining batter. 

Stack finished crepes on top of one another to keep warm and flexible. 

Serve stuffed with cultured Mascarpone cheese and top with stewed fruit. Or come up with your own stuffing and topping! 

*Omit honey for a more savory crepe and stuff with eggs, mushrooms and spinach!
 

Cauliflower Tortillas (Paleo, Grain Free, Gluten free)

EcoPunk Review: I made these in my waffle iron, and they were good.

I also added some more spices, a spoonful of spelt flour, a dash of olive oil, a little shredded cheddar, and cooked them up as cupcakes, and they were GREAT! But they stick to paper cupcake wrappers, it works better if you use the recyclable silicon cupcake shapes.

Source: http://slimpalate.com/cauliflower-tortillas-paleo-grain-free-gluten-free/

Prep time: 10 mins

Cook time: 17 mins

Total time: 27 mins

Serves: 6-7

Ingredients

• ¾ a head of cauliflower riced or 2 cups riced and packed
• 2 eggs
• salt and pepper to taste

Instructions

1. Preheat oven to 375 degrees and line a baking tray with parchment paper.
2. For these I actually rice my cauliflower slightly more fine that cauliflower rice. Toss ¾ a head of cauliflower cut up and most of the stem removed and pulse until you get a texture slightly finer than rice. (Once it’s riced measure it to make sure you have 2 cups packed.)
3. Place riced cauliflower in bowl and microwave for 2 minutes and stir, then another two minutes and stir again then place in a dish towel and squeeze excess water out as hard as you can. (You’re going to want to get out as much water as you can and be careful not to burn yourself because it’s going to be very hot.)
4. Place drained cauliflower back in bowl and add two eggs, salt and pepper and mix until well combined.
5. As a note it will be a little bit runny but shouldn't be pure liquid either. Spread mixture onto a baking sheet into 6 small fairly flat circles.
6. Place in the oven for 10 minutes then pull out of the oven and carefully peel them off the parchment and flip them and place back in the oven for 5-7 more minutes.
7. Once they’re done place them on a wire rack to cool slightly.
8. Heat a medium sized pan over medium heat and place the tortillas into the pan pressing down slightly and brown them to your liking. (Don’t skip this step because it gives them slightly crispy on the edges and gives them a wonderfully nutty taste)

Vegan Pumpkin curry

This recipe comes from my friend Missa. May she eventually get around to writing her own recipe book. Thanks, Missa!

This is another stolen picture, but it looks about right. 

Ingredients

1 can pumpkin (plain pumpkin, NOT pumpkin pie mix!!!)
1 can chick peas
1 quart of broth (try 'Not Chicken')
Yellow curry powder to taste
Garam masala to taste
Cumin
Turmeric
Clove
Ginger

Directions

1. Combine all ingredients in a pan.
2. Heat until barely simmering and cook for 10 to 15 minutes, just to develop the flavors.
3. For a creamier, richer option, add a couple heaping spoonfuls of Sour Supreme & mix well.
4. Serve over rice, possibly with some fresh chives as a garnish.

You could also do this the long way if you really wanted, steaming the pumpkin & blending it, soaking the chickpeas overnight and pre-cooking them, etc, but that just reeks of effort. This recipe is so fast, it's practically fast food. Actually, it would take me longer (and cost more) to drive 3 miles, buy fast food, and get home again. Score!

Vegan Cheese Danish

This recipe comes from my friend Missa. May she eventually get around to writing her own recipe book. Thanks, Missa!

Thank you, internet & Google, for so many pretty pictures that are totally unrelated to the actual recipe below!

Ingredients

1 Bread for toast (or use pastry dough if you want to get fancy)
1 pack soft silk tofu, blended until creamy
½ cup maple syrup
2 TBLSP nutritional yeast

Directions

1. Mix ingredients and spread on bread (or dip the bread in the batter)
2. Toast on broil until brown

Vegan Fried 'Chicken'

EcoPunk does not normally go in for deep fried stuff, but next time Thanksgiving rolls around, and everyone is enjoying deep fried turkey, I think I'll bring some of this and see if I might be allowed to fry mine first, so I can have a special treat too! (or maybe I'll just eat the turkey. After all, I'm only eating vegan to make it easy to keep the extra pounds off. I still wear leather and enjoy a little meat occasionally!)

From “Virgin Vegan: The Meatless Guide to Pleasing Your Palate,” by Linda Long. The original called for 1 1/2 quarts of vegetable broth, 6 cups of flour and 1 1/2 quarts of beer. We had so much extra that we reduced those amounts.

Another shamelessly hijacked picture. But it looks just like this recipe, I swear! It might even be the exact same thing!

Ingredients

1 (16-ounce) package firm tofu

Marinade:

2 teaspoons dried sage

1/2 teaspoon each garlic powder, onion powder and ground black pepper

1/4 teaspoon each rosemary, dried thyme, paprika and turmeric

1/3 cup nutritional yeast

4 cloves garlic, peeled and smashed

3/4 teaspoon salt

3 cups vegetable broth

Coating:

3 cups all-purpose flour

1 tablespoon paprika

2 teaspoons each dried sage, turmeric

1/2 teaspoon each dried thyme, garlic powder. marjoram and ground black pepper

1/4 teaspoon cayenne

3 teaspoons baking soda

1 tablespoon salt

3 cups (24 ounces) beer

Vegetable or peanut oil for frying

Directions

FIRST DAY: Cut the tofu into 4 slices, then slice again into long triangles. Place in a covered container and freeze overnight.

SECOND DAY: Combine the marinade ingredients (sage, garlic powder, onion powder, black pepper, nutritional yeast -- not bread yeast -- garlic, salt and broth in a large bowl. Add the tofu, cover and refrigerate at least three hours and preferably overnight (or longer).

THIRD DAY: Combine all the coating ingredients expect the beer and oil. Divide between three wide bowls. Slowly whisk beer into one bowl, making a batter that’s thin enough to just coat your finger.

HEAT oil about 1/2 inch deep in a wide, heavy skillet over medium-high heat.

REMOVE each piece of tofu from the marinade, then dredge in order: In flour, into beer batter and then in flour. Add to hot oil and cook until brown and crispy on one side. Turn with tongs and brown the second side. Drain on paper towels.

YIELD: 4 servings.

Read more here: http://www.charlotteobserver.com/2013/02/05/3835316/yes-you-can-make-tofu-taste-like.html#storylink=cpy#storylink=cpy

Vegan Lasagna

This recipe was given to me by my friend Missa, who is possibly the world's greatest vegan chef. She makes health food taste like traditional 'soul food' recipes, but won't stick to the waistline. I keep telling her that she needs to write a recipe book and share her wealth of vegan recipes, but until she gets around to it...

Picture was shamelessly hijacked from another site to tempt your creativity. It is not a picture of this actual recipe. Sorry!

Tofu Ricotta:

2 packs of extra firm tofu, well drained.
2 Tablespoons of Bragg's nutritional yeast
2 teaspoons of agave nectar
1/2 cup fresh squeezed lemon juice
pinch of salt & pepper

1. blend all ingredients together in a bowl and mash with a for until it is very well mixed and about the crumbly consistency of ricotta cheese. Cover and store in the fridge until needed. This can be made a day in advance.

Vegetable Sauce:

You can use whatever veggies you want, but if you cannot think of a good combination, try this. You will need a lot of veggies, so make a very generous amount.

2 large yellow onions

1/2 head of garlic, crushed

4 cans of diced tomatoes, 32oz per can

1 carrot, grated or blended

10 fresh mushrooms, cleaned

1 (or more) bunch of fresh spinach, cleaned

Oregano, Thyme, Marjoram & Basil to taste

For a New Mexico twist try adding some Green Chile

1. Put about half an inch deep of olive oil in a deep pan or stew pot. 
2. Dice all the veggies and saute them in the oil. 
3. Drain off excess oil and either squash the veggies with a potato masher, or run them through a food processor to get a thick & chunky sauce, somewhat like thick spaghetti sauce.
4. Store veggie sauce in a sealed container in the fridge. This part can also be made a day in advance.

Vegan 'Meat'

2 cups of dry TVP (we like Bob's Red Mill brand)

2 tablespoons of Bragg's Liquid Aminos

1. Put TVP and Liquid Aminos in a large bowl and cover with boiling water. You can add bullion cubes to the water if you want to flavor it, we like Not Chicken and Not Beef vegan bullion cubes.
2. The TVP will soak up the water in a few minutes. fluff it with a fork occasionally, and allow it to sit until all the water is absorbed. This part will not keep very well, so it is best to do it within a few hours of actually making the lasagna.

Bechamel Sauce

4 Tablespoons of Earth Balance butter substitute

1 Tablespoon of wheat or spelt flour

1 cup of soy milk (use plain, the vanilla kind would taste strange here)

Pinch of nutmeg

1. In  a sauce pan heat the Earth Balance until melted.
2. slowly add the flour while stirring constantly. Mixture should get thicker and bubbly.
3. SLOWLY add the soy milk a little at a time. Stirr constantly until the mixture gets about as thick as cream.
4. Add nutmeg
5. This should be the last thing that you do, immediately before building your lasagna. This cream will not keep very well in the fridge.

Build the Lasagna

1 or 2 glass or ceramic lasagna pans

Olive oil or coconut oil to grease the pans

3 or 4 bags of Daiya Mozzarella vegan cheese (shredded)

2 or 3 packages of dry lasagna noodles

Sour Supreme (Vegan Sour Cream substitute)

(EcoPunk recommends using a soup ladle to apply and spread each layer, it is easier than using a spatula or a spoon!)

1. Place the Sour Supreme in a bowl with a couple spoonfuls of cool water and whisk until smooth. It should be pretty thick. Coat the lasagna noodles in this before adding them to the lasagna for an extra-decadent twist, this will make the dish extra creamy and rich.
2. In a well-greased glass or ceramic lasagna pan, spread a little Bechamel sauce on the bottom and then add a layer of dry lasagna noodles. If there is a little space left over at the edges, don't worry, the noodles will expand as they cook, they don't have to be very snug. Do not pre-cook the noodles, you need them to soak up the extra juices with this recipe, otherwise you will get Lasagna Soup.
3. Add a layer of the veggie sauce, then the TVP 'Meat', then the Tofu Rocotta mix, then the Daiya cheese. Go easy on the Daiya cheese, you only need a light sprinkle on each layer. 
4. Continue layering in this order until there is about half an inch of space left at the top of the lasagna pan:
• Bechamel Sauce
• Lasagna Noodles coated in Sour Supreme
• Vegetable Sauce
• TVP 'meat' substitute
• Tofu Ricotta mix
• Daiya Mozzarella 
5. When there is only half an inch left, spread a generous layer of Daiya cheese over the top.
6. Cover each pan in a tinfoil 'tent' to retain moisture.
7. Cook at 375 degrees for 45 minutes to an hour, or until the noodles are tender. Then remove the tinfoil and brown the top (this recipe is for elevation of 7000 feet or higher, adjust temp & time for lower elevations!)
8. Allow to rest & cool for a few minutes before serving (this also helps release any excess juices as steam). 

This dish freezes well, so you can make lunch-sized portions and freeze them for later use as microwave-ready meals. 

Enjoy!

Vegan "Eggs" Benedict

http://www.chooseveg.com/display_recipe.asp?recipe=26

Ingredients

1 lb. extra firm tofu 1/4 cup apple cider vinegar 1/4 tsp. salt 1/4 cup olive oil 4 Tbsp. nondairy margarine (such as Earth Balance) 8 oz. nondairy sour cream (try Tofutti brand: www.tofutti.com) 1 tsp. paprika 1/2 tsp. nutmeg Pinch of cayenne 1 Tbsp. lemon juice 4 vegan English muffins, toasted (or 8 slices of toast) 8 slices of faux Canadian bacon (try Yves brand: www.yves.com) 8 slices of tomato Directions

1. Preheat the oven to 450°F. 
2. Drain the tofu, cut it into 8 slices, and arrange it in a single layer in an oiled 9"x13" baking dish.
3. In a small bowl, whisk together the vinegar, salt, and olive oil and pour the mixture over the tofu. 
4. Bake the tofu for 20 minutes, basting it occasionally and turning it over after 10 minutes. Pour off any excess liquid and bake the tofu for a few more minutes-until it is brown and crispy.
5. To make the hollandaise sauce, melt the nondairy margarine in a small saucepan over medium heat. Stir in the nondairy sour cream, paprika, nutmeg, cayenne, and lemon juice. Make sure that the mixture is heated through but don't allow it to boil.
6. Top each English muffin half or slice of toast with a slice of tofu, Canadian "bacon", tomato, and a generous spoonful of hollandaise sauce. Serve immediately.

Vegan "Blissed" French Toast

http://www.chooseveg.com/display_recipe.asp?recipe=24

Ingredients

1 1/2 cups water 3 Tbsp. soy flour or unbleached pastry flour 1 Tbsp. corn starch (or arrowroot powder) 1 Tbsp. organic sugar or other sweetener 1/4 tsp. almond extract Pinch sea salt Pinch cinnamon 2 Tbsp. organic coconut shortening (Spectrum), melted 1/4 tsp. turmeric French bread Directions

1. Puree all ingredients in a blender. 
2. Put in skillet or pan on stovetop and heat while whisking until thickened, remove from heat, and let cool slightly. 
3. Get some slices of French bread. Let it soak in the batter. 
4. Heat a skillet and add a touch more coconut shortening, then brown the soaked bread on each side. 
5. Serve with pure maple syrup.

EcoPunk thinks this would be even better cooked in Earth Balance, drenched in fresh berry syrup! (Throw your favorite berries in a pan with a little water or juice (add honey if you want) and boil until you have a hot fresh berry topping!.


**************
This recipe comes from my friend Missa. May she eventually get around to writing her own recipe book. Thanks, Missa!

Ingredients

½  cup soy milk
2 tablespoon of flour
1 tablespoon of Bragg's nutritional yeast
¼ Teaspoon of powdered cinnamon
1/8 Teaspoon of powdered nutmeg
Dash of powdered  clove

1 Teaspoon vanilla extract

Bread

Directions

1. Mix all ingredients in a large bowl except for the bred
2. Dip bread into the mix. Don't let it soak too long or you will get soggy bread, 
3. Place into hot skillet, cook with earth balance butter.

Basic Homemade Harissa Recipe

http://www.foodrepublic.com/2012/11/27/basic-homemade-harissa-recipe

Dear Mom & Dad,
After months of searching for harissa to give you, I have finally found an even better solution: How to make your own. It turns out to be fairly simple to make. May your stock never run dry again!
Love,
Ecopunk


Level of Difficulty: Easy

Prep Time: 30 minutes

Cooking Time: 5 minutes

Servings:1 (1/2 pint) jar

Ingredients

2 1/2 teaspoons caraway seeds, undefined

2 1/2 teaspoons coriander seeds

2 1/2 teaspoons cumin seeds

5 fresh red chilies, halved and seeded

5 dried guajillo chilies, soaked in warm water, drained and seeded (reserve the liquid)

8 garlic cloves

leaves from a small bunch of cilantro

juice of one lemon

1 1/4 cups olive oil, plus more for storing

3/4 teaspoon salt, or to taste

Directions:

1. Toast the caraway, coriander and cumin seeds in a dry saucepan. Heat them for three to four minutes, until they start to release their fragrance. Pound in a mortar and pestle.
2. Put the spices with all the other ingredients into a food processor and puree. You should get a thick, but not solid, paste. Add a little of the chile soaking liquid to help you get the right texture.
3. Put into a small sterilized jar and pour a film of oil on top. Store in the refrigerator — make sure it is always covered by a layer of oil — and use within four months.

Vegan Spiced Lentil Soup with Coconut Milk

http://www.sproutedkitchen.com/home/2012/10/2/spiced-lentil-soup-with-coconut-milk.html

Recipe adapted from The Travelers Lunchbox who adapted it from Once Upon a Tart

The recipe calls for green lentils. I used a mixture because I have a large amount of them and they worked just fine. Split or red lentils will likely get too mushy here. I used 4 cups broth because I like my soups on the stewy side, if you prefer more broth to you soup, add another cup or two when cooking the lentils.

Ingredients

1 1/2 cup lentils, rinsed (green suggested)

4 cups low sodium vegetable broth

1 1/2 tsp. tumeric OR curry powder

2 tsp. dried thyme or 1 Tbsp fresh thyme leaves

1 Tbsp. coconut oil

1 large yellow onion, diced

2 stalks lemongrass, outer layer removed, lower portion finely minced

1 tsp. sea salt, plus more to taste

1/2 tsp. cardamom

1/2 tsp. cinnamon pinch of red pepper flakes to taste

pinch of fresh grated nutmeg

1 1/4 cup coconut milk (use full fat, just believe me)

3 Tbsp. lemon, lime or orange juice

a few handfuls of swiss chard, spinach or kale

1 cup flake coconut, toasted (optional)

chopped cilantro, for garnish (optional)

Directions

1. Add the rinsed lentils, broth, thyme and tumeric or curry powder to a large pot. Bring to a boil, turn down to a simmer and cook for about 20 minutes.
2. While the lentils cook, heat the coconut oil in a pan. Add the onion and saute until just browned. Add the lemongrass, salt, cardamom, cinnamon, pinch of red pepper flakes and some fresh ground nutmeg and saute another minute. Add the onion mixture to the lentils and stir, keeping the heat on a low simmer.
3. Add the coconut milk and greens and simmer another five minutes, stirring occasionally until just wilted. Taste for salt and spice and add as you prefer. Finish with the citrus juice and serve warm with toasted coconut flakes and cilantro on top.

Vegan Chickpea Soup

http://www.bonappetit.com/recipes/2013/02/chickpea-soup

Ingredients

1 1/2 cups dried chickpeas, or 3 15-ounce cans chickpeas, rinsed
3 tablespoons olive oil
2 large onions, coarsely chopped2
4 garlic cloves, chopped
1 sprig thyme
1/2 cup dry white wine
4 cups vegetable broth
Kosher salt
1 bunch broccoli, stems reserved for another use, cut into small florets
Flat-leaf parsley and fresh tarragon leaves (for garnish)

Directions

1. If using dried chickpeas, place in a medium bowl and add cold water to cover by 2-inch. Let soak overnight in refrigerator. Drain chickpeas.
2. Heat oil in a large heavy pot over medium heat. Add onions, garlic, and thyme sprig; cook, stirring occasionally, until onions are soft, 10-15 minutes. Add chickpeas and wine. Bring to a rapid simmer; cook until wine is reduced by half, about 2 minutes. Add broth and bring to a boil. Reduce heat, cover, and simmer until chickpeas are very soft, 1 1/2-2 hours for dried chickpeas, or about 30 minutes for canned. Discard thyme sprig.
3. Working in batches, purée chickpea mixture in a blender or with an immersion blender, adding water by 1/2-cupfuls if needed, until smooth. Season with salt. DO AHEAD: Chickpea soup can be made 1 day ahead. Let cool; cover and chill.
4. Meanwhile, cook broccoli in a large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse under cold water.
5. Reheat soup. Divide soup among bowls and garnish with broccoli and herbs.

Read More http://www.bonappetit.com/recipes/2013/02/chickpea-soup#ixzz2K6EU431Z

Vegan Blood Orange Sorbet

http://leitesculinaria.com/84032/recipes-blood-orange-sorbet.html

Quick Glance
 10 M to make
 1 H to freeze
 Makes 6 to 8 servings



Ingredients

1/4 cup cold water
1 cup granulated sugar, or less to taste
2 cups blood orange juice, preferably freshly squeezed (from about 10 blood oranges)
1 tablespoon lemon juice



Directions

1. To make the blood orange sorbet, combine the water and sugar in a small heavy-bottomed saucepan over medium heat. Bring just to a boil, whisking to dissolve the sugar. (If you prefer a not-so-sweet sorbet, you may wish to add just 3/4 cup sugar for starters, then taste and go from there.) Remove the pan from the heat and whisk in the blood orange juice and lemon juice. Pour the mixture into a shallow pan or bowl and refrigerate until completely chilled, 1 to 2 hours.

When the mixture is cold, pour it into an ice-cream maker and process according to the manufacturer’s instructions. If a soft sorbet is desired, serve immediately. If a firmer sorbet is desired, transfer the sorbet to an airtight glass or plastic freezer container, cover tightly, and freeze until firm, at least 4 hours.

Vegan Roasted Eggplant and Leek Salad

http://www.seriouseats.com/recipes/2013/01/charles-phans-roasted-eggplant-and-leek-salad-recipe.html

Ingredients

4 Rosa Bianca or globe eggplants (about 3 1/2 pounds total)

Kosher salt

12 baby leeks, white and light green parts only, halved lengthwise

4 tablespoons olive oil

Freshly ground black pepper

1 1/2 cups loosely packed fresh cilantro leaves, coarsely chopped

1/2 cup spicy soy sauce

1 tablespoon freshly squeezed lime juice

Directions

1. Trim the stem end of each eggplant, peel and slice lengthwise into 1-inch slices. Sprinkle with salt and set aside to drain, 1 hour. After an hour, pat slices dry with a paper towel.
2. While the eggplant slices are draining, prepare a medium fire for direct heat grilling in a charcoal grill (you should be able to hold your hand 1 inch above the grate for only 4 to 5 seconds).
3. When the coals are ready, drizzle the leeks with 2 tablespoons of the oil and sprinkle with salt and pepper. Place the leeks on the grate and cook, turning as needed, for about 15 minutes, until soft and charred in spots. Transfer to a plate, cover with plastic wrap, and let steam while you cook the eggplant.
4. Drizzle the eggplant slices on both sides with the remaining 2 tablespoons oil, then sprinkle on both sides with salt and pepper. Grill the slices, turning occasionally, for about 20 minutes, until very soft and browned.
5. Remove the eggplant slices from the grill. When cool enough to handle, cut into 1/2-inch cubes and transfer to a serving bowl. Cut the leeks crosswise into 1-inch-thick slices and add to the eggplant. Add the cilantro and toss to combine.
6. In a small bowl, whisk together the spicy soy sauce and lime juice. Pour
7. over the eggplant-leek mixture and toss to coat evenly. Season with additional salt and pepper and serve.

Vegan Crispy Lemon Roasted Brussels Sprouts

http://whatsgabycooking.com/crispy-lemon-roasted-brussels-sprouts/

 

Ingredients

2 lb Brussels Sprouts
4 tbsp olive oil
1 tsp kosher salt
3/4 tsp freshly ground black pepper
1-2 lemons
more salt and pepper as needed

Directions

1. Preheat oven to 450 degrees F.
2. Cut off the bottom ends of the Brussels Sprouts and discard. Cut the remaining part in half and place into a large bowl. Drizzle with olive oil, salt and pepper and give it a good mix. Spread this mixture onto a baking sheet.
3. Place the baking sheet into the oven and roast for 40 minutes. Remove the baking sheet every 15 minutes while roasting and give the Brussels Sprouts a good toss to make sure they are evenly roasting and browning. 10 minutes before they are done, squeeze an entire lemon on top of the vegetables and then cut the lemon up and throw it onto the baking sheet and place back into the oven to finish roasted.
4. Once the edges are crisp and brown, remove the baking sheet from the oven. Taste and adjust seasonings if needed. Serve immediately.

Vegan Chocolate Mousse

www.theearthdiet.com

Ingrdients

1 ripe avocado
2 Tablespoons Cacao powder (giver or take)
2 Tablespoons pure maple syrup (giver or take)
...Also quite good with a ripe banana added too! (EcoPunk's addition)

Ecopunk found that one avocado makes 2 generous helpings. This stuff is super rich and filling, a little goes a long way!

Directions

1. Blend until smooth. Refrigerate if you want it cold. Eat it promptly, because avocado gets all yucky and turns black after a little while. Cover the Mousse with saran wrap to keep it fresh a bit longer, so that it is not exposed to air.
2. Enjoy!

Note: I'm told by friends that this is also great as a frozen treat if you make freeze-pops out of it!

Lemon Garlic Aoli

(this one is NOT VEGAN) (The image below is not the same recipe, but it should be close to this appearance. I just put this picture here to tempt your taste buds!)

Ingredients

4 free range egg yolks
2 cloves garlic
3/4 cup extra virgin olive oil
1 lemon or lime juiced
sea salt and cayenne pepper to taste

Directions

1. Place yolks and garlic in the bowl, blend until smooth
2. Add half of the olive oil and blend, ten add the remaining evoo until completely combined
3. Finally add the sea salt , cayenne, and lemon juice and blend