Fantastic vegan recipes

[proggrrl]

I just made my two favorite vegan recipes yesterday, from this great book HOW IT ALL VEGAN, which I highly recommend. Let me share with you.

FAUX TUNA SALAD
I love this stuff. It's more like a fishy chicken salad, and improves the second day from marinating.

1 lb. firm tofu, frozen then thawed*
1 stalk celery, diced
1/4 medium red onion, chopped
1 small carrot, finely chopped
1/2 cup soy mayo
2 tsp Braggs** or soy sauce
1/2 tsp lemon juice or vinegar
1/2 – 3/4 tsp kelp powder***

Crumble the tofu into small pieces into mixing bowl. Combine with celery, onion, and carrot. Stir in rest of the ingredients and mix well. Refrigerate for at least 2 hours. Tastes better with some marinating time, and tastes fantastic a day later.

* Freezing tofu gives it a meaty, chewy texture. Remove tofu from its original packaging, drain fully, seal in freezer bag or container. Freeze till solid. Thaw and drain as much water as possible from tofu before adding to recepie. I like to freeze it in a Ziploc freezer bag and thaw it in cold water in the sink. Once tofu is thawed, I squeeze it while it’s still in the bag, draining out as much water as possible, then add to receipie.
** Braggs Amino Acids is like soy sauce but its much lower in sodium. You can get it at most health food stores. Low sodium soy sauce works too.
*** Kelp powder is just what it sounds like: ground up kelp seaweed. Available in health food stores. I can’t recommend any substitute for this – it’s adds that ocean flavor and you should try to get it.

VEGAN LEMON CAKE
This recipe can be used to make divine cupcakes, and is great with or without icing. This thick hearty cake has made other non-vegan, white flour deserts seem too light and less enticing. The zest makes all the difference and CANNOT be omitted.

1 & 1/2 cups flour*
2 tsp baking powder
1/4 tsp salt
3/4 cup dry sweetener**
3/4 cup soy milk, nut milk or any dairy milk***
2 tsp lemon extract
zest of 1 lemon ****
egg replacer to equal 1 egg (I like this brand a lot)

Preheat oven to 350 degrees. In a large bowl, stir together the dry ingredients so they are fully blended. Add rest of ingredients and mix gently till “just mixed.” Pour into lightly oiled cake pan and bake for 25-30 minutes. Check with knife to see if done. Let cool before cutting.

* I prefer white whole wheat flour, which gives you the nutrition of whole wheat, but is ground very fine to more closely simulate the lightness of white flour.
** I use organic cane sugar here. You could also use any other dry sweetener of your choosing. A wet sweetener (agave syrup or etc), would seriously throw the wet/dry ratio of this recepie out of wack, and you’ll need to compensate.
*** Obviously, if you use dairy milk, this cake is no longer vegan. But just as tasty!
**** Let me introduce you to the best zester I have ever used. A must have for anyone who zests citrus, grates hard cheese or chocolate.

VEGAN LEMON ICING
This is actually an “anything goes” icing – just change the extract flavor to any you prefer (vanilla, maple, coconut, etc).

1/4 cup margarine (look for a no-trans-fats one like Earth Balance)
2 & 1/4 cups powdered sugar (look for organic)
2 tbsp soy milk or nut milk
1 tsp lemon extract

In food processor or medium bowl, mix together the margarine with 1 cup of the powdered sugar. Add remaining sugar alternately with milk until fully mixed and spreadable. Blend extract in thoroughly. If you aren’t serving the icing right away, store in fridge and allow to soften for a bit before using.


Bon appetit!

Comments

[arielmoondance.livejournal.com]

Have I told you that I love you? Well I do!

Thank you for these treasures, I am going to buy the book!!

[reve-lucide.livejournal.com]

Just yesterday I made this mock tuna salad that uses garbanzos instead of tofu. It tastes more like mock egg salad to me than mock tuna, but whatevs. I'll have to check out your recipe and see how the two compare.

[proggrrl.livejournal.com]

Awwww!

{{hugs}}

Well enjoy it, I have had many successes from that book. The lemon cake is a SERIOUS KEEPER.

[proggrrl.livejournal.com]

Oooh, that looks good too (pickle juice! key ingredient?)...Yeah I'd be interested to hear what you think of this. I loved it. Best on 2nd & 3rd day for sure.