tag:blogger.com,1999:blog-70598719273047010652024-03-13T03:04:23.041-07:00The Vegan Recipe BoxI have been a vegan cook all my life, and I am constantly honing my craft. Here I share the recipes that I come back to over and over again to make for my family. I tend to cook more from scratch and use less packaged ingredients. I also aim to keep most recipes simple and straightforward.Janicehttp://www.blogger.com/profile/05418416013295386650noreply@blogger.comBlogger136125tag:blogger.com,1999:blog-7059871927304701065.post-52296859092880171732024-02-06T12:31:00.000-08:002024-02-06T12:31:15.075-08:00Chickpea Salad Sandwich Filling<div><b>I never tried a chickpea sandwich filling that I liked well enough to make again...until this one! The artichokes are what set this recipe apart. </b></div><b><div><b><br /></b></div>Pulse in a food processor to chop:</b><br />2 cloves garlic<div>1/4 of an onion</div><div><br /></div><div><b>Then add to food processor:</b></div><div>1 15-oz can chickpeas</div><div>1 14-oz can water-packed, quartered artichokes (not marinated)</div><div>2 Tbsp. lemon juice</div><div>1 Tbsp. brown sugar</div><div>1/2 tsp. salt</div><div>1 Tbsp. Braggs or soy sauce</div><div>1 Tbsp. yeast flakes</div><div>1 tsp. paprika</div><div>1/2 Tbsp. yellow mustard</div><div>2 Tbsp. olive oil</div><div>3 Tbsp. <a href="https://theveganrecipebox.blogspot.com/2020/03/vegan-mayo.html" target="_blank">vegan mayonnaise</a></div><div><br /></div><div><b>Pulse food processor until all ingredients are well mixed and chickpeas are a mashed consistency. You don't want to process it so long that it becomes the texture of hummus. Leave some texture. Scrape into a bowl and stir in the following:</b></div><div>1 stalk celery, finely chopped</div><div>3 green onions, thinly sliced</div><div>1/4 cup pickle relish or chopped dill pickles</div><div>1/4 cup finely chopped red bell pepper</div><div><br /></div><div>Serve on toast or crackers. Refrigerate unused portions.</div>Janicehttp://www.blogger.com/profile/05418416013295386650noreply@blogger.com0tag:blogger.com,1999:blog-7059871927304701065.post-19158764690466920232024-01-17T13:41:00.000-08:002024-01-17T13:41:27.815-08:00Sourdough Bagels<b>Mix by hand in a large bowl until ingredients are combined (no need to knead): <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLB7n_SStgabDZsgZQMcj-ZUe9XwCakePpHVIa9loIZ4uldI7syM_HN1XciyREZYshVxPrf93YwHB6Z1hxjbQsZrSu6txQodVwlDMYEoZopM5g4nLFg8xuaFOBbNxTBbbrZ0z9i0PF-MzaDRj2f3ZKauxTDhTFE0TAx-mZqaCXB8IwQe1Z-5TI7Rj7sNZN/s2048/Bagels-Janice-4.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLB7n_SStgabDZsgZQMcj-ZUe9XwCakePpHVIa9loIZ4uldI7syM_HN1XciyREZYshVxPrf93YwHB6Z1hxjbQsZrSu6txQodVwlDMYEoZopM5g4nLFg8xuaFOBbNxTBbbrZ0z9i0PF-MzaDRj2f3ZKauxTDhTFE0TAx-mZqaCXB8IwQe1Z-5TI7Rj7sNZN/w266-h400/Bagels-Janice-4.jpeg" width="266" /></a></div></b>500 grams flour<br />400 grams water<br />1/2 Tbsp. salt<br />1/2 tsp. onion powder<br />1/2 tsp. garlic powder<br />2 Tbsp. poppy seeds<br />2 Tbsp. sesame seeds<br />About 1/2 cup sourdough starter (should be fairly thick) <a href="https://theveganrecipebox.blogspot.com/2019/10/100-whole-wheat-sourdough-bread.html">(follow directions here to make and feed starter)</a>.<br /><br />Cover loosely and let stand on the counter at room temperature. Every 15 minutes to 1 hour, whenever you think of it, do a stretch and fold of the dough. Pick up one side of the dough, stretch it up as far as you can, and fold it back onto the dough. Turn a quarter turn and repeat. You’ll probably only be able to do this 4 times in a row until the dough won’t stretch anymore. The dough is almost too stiff to stretch and fold, but do your best. Cover again and repeat later. Don’t punch down or knead at any time although you can press it down enough to break any large bubbles. Continue for several hours (the amount of time is totally flexible!). You will continue this until the dough is quite spongy and obviously risen--probably about 6 to 8 hours, depending on the temperature of your house.<br /><br />When the dough is fully fermented, cover and refrigerate. When you are ready to bake the bagels, cut off a small piece (no bigger than 2 walnuts—you should get 12-14 bagels). Form into a ball. Poke your fingers through the middle to make a hole and pull open into a bagel shape. While shaping bagels, bring a large pot of water with 1 Tbsp. sugar to a boil. Preheat oven to 450 degrees Fahrenheit. When water boils, drop 3-4 bagels in. After about 30 seconds, turn them over. After another 30 seconds lift out with a slotted spoon and set on a nonstick baking sheet. Bake for 30 minutes.Janicehttp://www.blogger.com/profile/05418416013295386650noreply@blogger.com0tag:blogger.com,1999:blog-7059871927304701065.post-73221945835190953202023-11-28T13:43:00.000-08:002023-11-28T13:43:35.017-08:00Breakfast Sausage<b>Mix in a large bowl (consider using a food processor to mince each ingredient):</b><br />3 cups finely chopped potato<br />4 cups minced onion<br />3 cups walnut meal or very finely chopped walnuts<br />5 cups TVP or crumbled soy curls<br /><br /><b>Heat in a pot:</b><br />6 cups vegetable broth (can use water + Better Than Boullion or McKays Chicken Seasoning)<br />3/4 cup oil<br />3/4 cup maple syrup<br />3 Tbsp. Braggs or soy sauce<br />1-1/2 Tbsp. Italian seasoning<br />3 Tbsp. sage<br />3/4 tsp. garlic powder<br />1/2 tsp. onion powder<br />3/4 tsp. smoked paprika<br />1-1/2 Tbsp. salt<br /><br /><b>When mixture comes to a boil, remove from heat and pour over above ingredients. Slowly mix in:</b><div>4 cups gluten flour</div><div><br /></div><div><b>Let stand for 10 minutes. Form into sausage rolls, and wrap tightly in two layers of foil. Place water and a steamer basket in the bottom of a stock pot. Stack all rolls in the pot. Bring to a boil, and steam for 1 hour. Allow sausage to cool. Remove from foil and slice. At this point, if desired, the sausage can be frozen until you are ready to use it. Fry slices in a frying pan in a little oil. Serve with ketchup.</b></div>Janicehttp://www.blogger.com/profile/05418416013295386650noreply@blogger.com0tag:blogger.com,1999:blog-7059871927304701065.post-18594471821102574422023-11-15T18:22:00.000-08:002023-11-15T18:22:08.267-08:00Canned Salsa<div><b>Combine in a large pot:</b></div>1 gallon chopped tomatoes (no need to remove skins)<br />3 medium onions, chopped<br />6 green or red bell peppers, chopped<br />4 cloves garlic, chopped<br />7-10 jalapeno peppers, seeded and chopped (wear gloves to chop)<br />1/2 cup sugar<br />2 tablespoons chili powder<br />2 tablespoons salt<br />1 cup lemon juice<div><br /><b>Simmer for 1/2 hour. Place in prepared canning jars, and top with canning lids and rings.<br /><br />Place jars in canner. Cover with water. Bring to a boil, and simmer for 1/2 hour. Remove jars and allow to cool and seal. <br /><br />Makes about 12 pints (or less).<br /><br />I highly recommend using a food processor for all chopping even if it isn’t as pretty. I usually make this recipe at least 5 times for our winter needs.</b><br /><br /></div>Janicehttp://www.blogger.com/profile/05418416013295386650noreply@blogger.com0tag:blogger.com,1999:blog-7059871927304701065.post-20121395671540018282023-11-15T18:11:00.000-08:002024-02-06T15:32:35.214-08:00Fried Rice<b>Cut in 1/4-inch cubes:<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgljLrbZdDDFrIE25zpPJ5hKilpDO1RkaIh-REUj2wISd5kc957kX1tN0zN-hlsBKh8aANtXidSe-HxCAcVKYvmRRj7JTyDtsqkVAGQneo6hlTIwitCu2FuDDkyfxFVPq1jJNWQG3SnIz9r5EV_EbiSdPmxFuivGFIQwT95ea3H0t9NPw5e-a4rMsUyFiqA/s2048/Janice's%20blog--Fried%20Rice.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgljLrbZdDDFrIE25zpPJ5hKilpDO1RkaIh-REUj2wISd5kc957kX1tN0zN-hlsBKh8aANtXidSe-HxCAcVKYvmRRj7JTyDtsqkVAGQneo6hlTIwitCu2FuDDkyfxFVPq1jJNWQG3SnIz9r5EV_EbiSdPmxFuivGFIQwT95ea3H0t9NPw5e-a4rMsUyFiqA/w426-h640/Janice's%20blog--Fried%20Rice.jpeg" width="426" /></a></div></b>1 pound tofu<br /><br /><b>Bake at 400 degrees for 25 minutes. Meanwhile, mix the following sauce ingredients:</b><br />6 Tbsp. Braggs<br />2 Tbsp. peanut butter<br />1/4 cup brown sugar<br />2 cloves garlic, minced<br />2 tsp. chili garlic sauce<br />2 tsp. sesame oil<br /><br /><b>Place the baked tofu in a bowl and mix in the sauce from above. Set aside and prepare the vegetables. Sauté in a large frying pan:</b><br />1 Tbsp. olive oil<br />6 cloves minced garlic<br />1 cup sliced green onion (or 1/2 cup minced onion)<br />3/4 cup peas (fresh or frozen)<br />3/4 cup finely diced carrots (or use frozen mixed vegetables in place of peas and carrots)<br /><br /><b>Sauté for 5 minutes or until carrots are barely tender. Add to pan:</b><br />Tofu and sauce mixture from above<br />Approximately 8 cups cooked rice<br /><br /><b>Cook until heated through. Serve with additional chili garlic sauce if desired. </b>Janicehttp://www.blogger.com/profile/05418416013295386650noreply@blogger.com0tag:blogger.com,1999:blog-7059871927304701065.post-68807561019139988702023-11-13T17:21:00.000-08:002024-01-17T13:26:03.473-08:00Cornbread<span style="font-family: times;"><b>Stir together and set aside:<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN0jvWudU884iQSYVx2Aj2KwpZq70KQpHNzN5i7q4k0zzb46pkyDXCES_tHSA5HPMM-Pt8A13RaF6Pe3jVzwrETgOhhk4JLTcTqV7lZcevQvVFa_h2Rx24GMz6iFrXjT9nhSZOkn5qDgf183EVDG42S1_fxxKpz2Ne9-iUdpa1Z3ajMDvf78uoCoKGTT57/s2048/Cornbread.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN0jvWudU884iQSYVx2Aj2KwpZq70KQpHNzN5i7q4k0zzb46pkyDXCES_tHSA5HPMM-Pt8A13RaF6Pe3jVzwrETgOhhk4JLTcTqV7lZcevQvVFa_h2Rx24GMz6iFrXjT9nhSZOkn5qDgf183EVDG42S1_fxxKpz2Ne9-iUdpa1Z3ajMDvf78uoCoKGTT57/w266-h400/Cornbread.JPG" width="266" /></a></div><br /></b><br />4 Tbsp. flax seeds (grind to a powder)<br />10 Tbsp. water<br /><br /><b>Mix dry ingredients:</b><br />2 cups whole wheat flour<br />2 cups cornmeal<br />1/2 cup sugar<br />8 tsp. baking powder<br />1/2 Tbsp. salt<br /><br /><b>Cut in:</b><br />1/2 cup coconut oil<br /><br /><b>Stir in:</b><br />2-1/2 cups plant-based milk<br />flax mixture from above<br /><b><br />If desired, stir in corn kernels and/or canned green chilies.<br /><br />Pour batter into a 9 x 13 pan. Bake at 425 degrees Fahrenheit for 25 minutes.<br /></b></span><br />Janicehttp://www.blogger.com/profile/05418416013295386650noreply@blogger.com0tag:blogger.com,1999:blog-7059871927304701065.post-17396991418255172882023-07-16T18:20:00.011-07:002023-07-20T13:36:40.964-07:00Dipping Spices<p><b></b></p><div style="text-align: left;"><b>Mix in a small jar:<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiStOVDZwCpHgZkCGAcHlY4x2xYCgQPkvUFM3H86zBqQ8oJaITIqcVnVMNXDRKPyeqIvcW1eku448GDVbUgUeJ3xvt_mwKv33Y9ka-i855Sl8tCKtIop6WWpdp-pU3IFgyVYPhTikxe_nGmVN_k8eZBeZorTG4kyUkDT-EW-Q_Zyh5oallmlgJj4xgrG3x4/s2048/Dipping%20Spices.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiStOVDZwCpHgZkCGAcHlY4x2xYCgQPkvUFM3H86zBqQ8oJaITIqcVnVMNXDRKPyeqIvcW1eku448GDVbUgUeJ3xvt_mwKv33Y9ka-i855Sl8tCKtIop6WWpdp-pU3IFgyVYPhTikxe_nGmVN_k8eZBeZorTG4kyUkDT-EW-Q_Zyh5oallmlgJj4xgrG3x4/w400-h266/Dipping%20Spices.JPG" width="400" /></a></div><br /></b></div><p></p><p>1/4 cup dried basil</p><p>1/4 cup dried parsley</p><p>1 Tbsp. garlic powder</p><p>4 tsp. dried thyme</p><p>4 tsp. dried oregano</p><p>2 tsp. dried rosemary (crushed)</p><p>2 tsp. salt</p><p><br /></p><p><b>To serve, pour a little olive oil into a small dish. Sprinkle desired amount of seasoning over the oil. Use as a dip for bread. I especially like this with fresh <a href="http://theveganrecipebox.blogspot.com/2019/10/100-whole-wheat-sourdough-bread.html" target="_blank">sourdough bread</a>!</b></p>Janicehttp://www.blogger.com/profile/05418416013295386650noreply@blogger.com0tag:blogger.com,1999:blog-7059871927304701065.post-34321890711896575812023-07-14T13:17:00.003-07:002023-07-16T18:13:59.394-07:00Pancit<p><b>Toss together in a medium bowl:</b></p><p>1 pound tofu, cut in small cubes</p><p>1 Tbsp. sesame oil</p><p>1 Tbsp. Braggs (or soy sauce)</p><p>1 Tbsp. yeast flakes</p><p>1/2 tsp. salt</p><p>1/2 tsp. garlic powder</p><p><br /></p><p><b>Place on a nonstick baking sheet and bake at 400 degrees Fahrenheit for 20 minutes, stirring once. Set aside.</b></p><p><b>Sauté in a large frying pan:</b></p><p>3 Tbsp. olive oil</p><p>2 onions, chopped</p><p>1 cup thinly sliced carrots</p><p>2 cups thinly sliced celery</p><p>4 cups shredded cabbage</p><p>12 cloves garlic, minced</p><p><br /></p><p><b>Meanwhile, combine the following seasonings:</b></p><p>1/4 cup Braggs (or soy sauce)</p><p>1/4 cup brown sugar</p><p>2 Tbsp. dried parsley</p><p>2 Tbsp. mushroom seasoning (dried mushroom granules)</p><p>4 tsp. garlic powder</p><p>2 tsp. onion powder</p><p>2 tsp. lemon juice</p><p>6 Not-Chick'n bouillon cubes (Edward and Sons brand from Kroger)</p><p><br /></p><p><b>When the vegetables are cooked, mix the seasonings into the vegetables. Cook the following according to the directions on the package:</b></p><p>2 packages (12 oz each) glass noodles (I use sweet potato starch noodles from a local Asian store that need to be boiled for 2 minutes)</p><p><br /></p><p><b>Drain noodles and cut in 2-inch length with scissors. (Depending on the noodles, you might try breaking them before cooking instead.)</b></p><p><b>Mix noodles, vegetable mixture, and tofu. Serve immediately or place in a large casserole dish to reheat for potluck the next day.</b></p>Janicehttp://www.blogger.com/profile/05418416013295386650noreply@blogger.com0tag:blogger.com,1999:blog-7059871927304701065.post-20913513636508748262023-01-26T15:08:00.002-08:002023-01-26T15:08:08.151-08:00Smoked Cheddar Block Cheese<p><b>Combine in a Vitamix blender or other high-speed blender:</b></p><p>1 cup cashews</p><p>1/2 cup vegetable oil</p><p>1/3 cup yeast flakes</p><p>1/4 cup mellow white miso paste (I order from Hikari brand from Amazon) </p><p>2 tsp. smoked paprika</p><p>1 tsp. dry mustard powder</p><p>2 tsp. onion powder</p><p>2-1/2 tsp. salt</p><p>4 tsp. lemon juice</p><p>4 tsp. apple cider vinegar</p><p><br /></p><p><b>Blend as smooth as possible. Then add to the blender:</b></p><p>1/2 cup tapioca flour</p><p>2-1/2 Tbsp. kappa carrageenan (I order from Modernist Pantry)</p><p>3 cups boiling water</p><p><br /></p><p><b>Quickly blend for 1 minute, using tamper to help ingredients mix. Turn off blender. Quickly pour into a container with a volume of at least 5 cups. Cover and refrigerate. When the cheese cools, you can slice, shred, or cube the cheese.</b></p>Janicehttp://www.blogger.com/profile/05418416013295386650noreply@blogger.com0tag:blogger.com,1999:blog-7059871927304701065.post-67753593513739287602022-12-13T14:59:00.006-08:002022-12-14T10:26:14.098-08:00Quinoa Salad<p><b> Place in instant pot:</b></p><p>1-1/2 cups water</p><p>1 cup quinoa, rinsed</p><p>1/4 tsp. salt</p><p><br /></p><p><b>Cook on high pressure for 3 minutes. Release pressure after 10 minutes of natural pressure release.</b></p><p><b>Meanwhile, mix together the following salad:</b></p><p>4 cups chopped lettuce</p><p>1/2 cucumber, diced</p><p>2 tomatoes, diced</p><p>2 green onions, sliced</p><p>1/2 bell pepper, diced</p><p>1/2 avocado, diced</p><p>2 cups cooked garbanzos, drained</p><p>1 tsp. salt</p><p>1 tsp. garlic powder</p><p>2 tsp. dried oregano</p><p>2 tsp. dried basil</p><p>4 tsp. dried parsley</p><p>1/4 cup olive oil</p><p>1/3 cup lemon juice</p><p><br /></p><p><b>Cool quinoa completely or just cool until it is warm, depending on the temperature you want your salad to be. Mix quinoa into salad and serve.</b></p><p><b><br /></b></p><p><b>Variations:</b></p><p></p><ul style="text-align: left;"><li><b>You can customize the vegetables according to what you like and have available. </b></li><li><b>Certainly use fresh herbs instead of dried if they are available!</b></li><li><b>You can cook the quinoa on the stovetop if preferred.</b></li></ul><p></p>Janicehttp://www.blogger.com/profile/05418416013295386650noreply@blogger.com0tag:blogger.com,1999:blog-7059871927304701065.post-48567663539863564912022-11-10T11:07:00.002-08:002024-01-17T18:33:17.511-08:00Sweet Rolls<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5L38B_Qvj_jygHhpPq3Fycpf62OJRPtwnaNOn-F29KIQIKGPSuCMKb4rw9v2io7l7MwUVD6xLKDdDTByHCepxzSTLKG83uOD9Sbq406PJ58zMXeS2Am9XnwukX8noeVBclg7VC-ioEndCewsbnDHZCR92PFxXcvepjYgV1eaon3VuW8blrKpt12fzfpnl/s2048/Janice--Potato%20Salad,%20Red%20Lasagna%20Soup,%20Sweet%20Rolls-3.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5L38B_Qvj_jygHhpPq3Fycpf62OJRPtwnaNOn-F29KIQIKGPSuCMKb4rw9v2io7l7MwUVD6xLKDdDTByHCepxzSTLKG83uOD9Sbq406PJ58zMXeS2Am9XnwukX8noeVBclg7VC-ioEndCewsbnDHZCR92PFxXcvepjYgV1eaon3VuW8blrKpt12fzfpnl/w400-h266/Janice--Potato%20Salad,%20Red%20Lasagna%20Soup,%20Sweet%20Rolls-3.jpeg" width="400" /></a></div><b>Prepare and let rise:</b> <p></p><p></p><p>1 loaf <a href="http://theveganrecipebox.blogspot.com/2021/11/whole-wheat-bread-machine-bread.html" target="_blank">bread dough</a></p><p><b>Meanwhile, prepare filling. Combine in a small pot:</b></p><p>1 cup chopped dates</p><p>1 cup raisins</p><p>1 small apple, finely chopped, optional</p><p>1 tsp. coriander or cinnamon</p><p>2 Tbsp. orange juice concentrate</p><p>1/3 cup water</p><p><b>Simmer together until dates are softened and apples are cooked. Add more water if needed to keep it from going dry. Spray a clean counter with nonstick spray. Place bread dough onto this prepared surface and stretch into a large rectangle. Spread filling to within an inch or two of the edges of the rectangle. Roll up, starting at the long side. Seal the edges of the dough closed.</b></p><p><b>Preheat oven to 325 degrees Fahrenheit. Spray an 11x14 baking dish with nonstick spray. Place in the pan:</b></p><p>1/2 cup maple syrup</p><p>1 cup chopped walnuts or pecans</p><p><b>Then slice the dough into about 12 slices as follows: Take a long piece of dental floss and slide it under the roll. Everywhere you want to make a cut, bring the two ends together around the roll, and the floss will cleanly slice through the roll. Place slices cut side down into the pan, leaving a little space between each piece. Bake for 30-35 minutes.</b></p>Janicehttp://www.blogger.com/profile/05418416013295386650noreply@blogger.com0tag:blogger.com,1999:blog-7059871927304701065.post-73555359986305524202022-09-18T16:49:00.000-07:002022-09-18T16:49:01.363-07:00Fresh Tomato Soup<p><b>Bring to a boil in a large pot:</b></p><p>4 cups vegetable broth (or water and 4 tsp. chicken style seasoning)</p><p>1/2 medium onion, quartered</p><p>8 cloves garlic</p><p>8 cups fresh tomatoes, cut in chunks</p><p><br /></p><p><b>After these ingredients simmer for 20 minutes, blend with an immersion blender and pour through a strainer. Don't use one with super fine mesh; all you want to do is strain out the pieces of skin and seeds.</b></p><p><b>In the same pot, whisk the following together:</b></p><p>1/4 cup coconut oil</p><p>1/4 cup flour</p><p><br /></p><p><b>Whisk constantly while allowing mixture to bubble for a minute or two, and then slowly pour the soup back in, whisking to avoid lumps forming. Then add:</b></p><p>2 teaspoons salt, or to taste</p><p>4-5 teaspoons sugar, or to taste</p>Janicehttp://www.blogger.com/profile/05418416013295386650noreply@blogger.com0tag:blogger.com,1999:blog-7059871927304701065.post-1866223966632282772022-07-06T15:21:00.004-07:002023-07-26T14:23:34.586-07:00Breakfast Beans<p><b><br />Combine in crockpot:</b></p><p>4 cups pinto beans</p><p>13 cups water</p><p>2-1/2 tsp. salt</p><p>1-2 bulbs of garlic, separated into cloves and peeled, but not chopped</p><p>1-2 jalapeño peppers (I like to use whole dried peppers. If I use fresh, I usually cut in chunks and remove the seeds)</p><p><br /></p><p><b>Cook on high for at least 10 hours. Serve for breakfast with toast and fruit.</b></p><p><b><br /></b></p><p><b>Note: I do not like the results I get from an instant pot, as the liquid remaining is watery instead of nice and thick and beany.</b></p><p><b><br /></b></p><div class="separator" style="clear: both; text-align: left;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNc4sdTU38ht6nSdrRM-DsTsCnfVQTcQu0IBV0lNBD8kzLOdmCFMKSZViSJepYExpgKAc1dAdHMENVlpZhjhzuOfsWyJbzOdumJSidpOufZiJqSm8j48lK6xeb0iUEnBI4971oU0c1DMzsBi1MpDXoDpXFEXTH5AGfnRZa25nuZbpjYiLQZq_yCuvNDf7b/s2048/Breakfast%20Beans.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNc4sdTU38ht6nSdrRM-DsTsCnfVQTcQu0IBV0lNBD8kzLOdmCFMKSZViSJepYExpgKAc1dAdHMENVlpZhjhzuOfsWyJbzOdumJSidpOufZiJqSm8j48lK6xeb0iUEnBI4971oU0c1DMzsBi1MpDXoDpXFEXTH5AGfnRZa25nuZbpjYiLQZq_yCuvNDf7b/w640-h426/Breakfast%20Beans.JPG" width="640" /></a></b></div><p></p>Janicehttp://www.blogger.com/profile/05418416013295386650noreply@blogger.com0tag:blogger.com,1999:blog-7059871927304701065.post-37136717598694356422022-05-25T06:38:00.008-07:002023-07-18T15:17:28.612-07:00Israeli Salad<p><b style="font-family: Georgia;">Stir together: </b></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Georgia;"><b><br /></b></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Georgia;">1 cucumber, diced</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Georgia;">1 tomato, chopped</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Georgia;">1 bell pepper, chopped</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Georgia;">1 bunch parsley, finely chopped</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Georgia;">3 cloves garlic, minced</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Georgia;">1/2 tsp. salt, or to taste.</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Georgia;">1 Tbsp. olive oil</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Georgia;">1 Tbsp. lemon juice </span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Georgia;"><b><br /></b></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Georgia;"><b><span style="background-color: white;"></span></b></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: Georgia;"><b>This salad is excellent served in a pita with hummus.</b></span></p>Janicehttp://www.blogger.com/profile/05418416013295386650noreply@blogger.com0tag:blogger.com,1999:blog-7059871927304701065.post-39845207832478306892022-05-15T11:10:00.005-07:002022-05-15T11:10:32.550-07:00Honey Mustard Dressing<p> <b>Combine in a pint jar:</b></p><p>1/4 cup apple cider vinegar</p><p>1/4 cup olive oil</p><p>1/4 cup honey</p><p>1/4 cup dijon mustard</p><p>1 tsp. salt.</p><p><br /></p><p><b>Shake well and keep refrigerated. Serve over tossed salad.</b></p>Janicehttp://www.blogger.com/profile/05418416013295386650noreply@blogger.com0tag:blogger.com,1999:blog-7059871927304701065.post-32488887980765209492021-12-10T12:41:00.001-08:002024-01-17T18:31:45.866-08:00Potato Salad<p><b>Mix in a large bowl:</b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhduzZGs4sSytz2g0UNA6zbW-NPBP0FnOFL3tta9_AvaMHJV6S5Kif3jbMu_Tk656Sa-6d-QXdpdoMY570M-PPxX4_PXnFrjH0oqCLD4L-G4NGDtEW4VPyet3ZgnHUHHNsjguIhQZXF6aFmdD3bvf5s5peVoESwsA-v5IymNrAFEahSMOcBp8gdOKcSuFWI/s2048/Janice--Potato%20Salad,%20Red%20Lasagna%20Soup,%20Sweet%20Rolls.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhduzZGs4sSytz2g0UNA6zbW-NPBP0FnOFL3tta9_AvaMHJV6S5Kif3jbMu_Tk656Sa-6d-QXdpdoMY570M-PPxX4_PXnFrjH0oqCLD4L-G4NGDtEW4VPyet3ZgnHUHHNsjguIhQZXF6aFmdD3bvf5s5peVoESwsA-v5IymNrAFEahSMOcBp8gdOKcSuFWI/w400-h266/Janice--Potato%20Salad,%20Red%20Lasagna%20Soup,%20Sweet%20Rolls.jpeg" width="400" /></a></b></div>8 cups cooked, cubed potatoes<br />3 stalks celery, finely chopped<br />1 medium onion, finely chopped<br />1 cup chopped pickles, optional<br /><br /><b>Stir together for dressing:</b><br />1-1/2 cups <a href="http://theveganrecipebox.blogspot.com/2020/03/vegan-mayo.html" target="_blank">vegan mayonnaise</a><br />1 <span> </span>Tbsp. dried parsley<br />1 <span> </span>tsp. onion powder<br />2 <span> </span>tsp. salt or to taste<br />¼ <span> </span>tsp. turmeric<br />½ <span> </span>tsp. dill<br /><br /><b>Pour over vegetables and stir. Refrigerate for a few hours or overnight before serving to allow flavors to blend.<br /></b><p></p>Janicehttp://www.blogger.com/profile/05418416013295386650noreply@blogger.com0tag:blogger.com,1999:blog-7059871927304701065.post-8247459574824833812021-12-10T12:37:00.006-08:002021-12-10T12:37:47.656-08:00Southwest Salad<p><b>The amounts of ingredients in this recipe really are flexible--feel free to adjust them as desired. <br /></b></p><p><b>Place in a bowl:</b><br />2<span> <span> </span></span>cups (or one 15.5 oz can) cooked black beans, rinsed and drained<br />1<span> <span> </span></span>cup cooked corn (fresh, canned, or frozen and thawed)<br />1 <span> </span>medium tomato, chopped<br />1/3 cup red onion, chopped<br />2 <span> </span>green onions, sliced<br />1/4 <span>cup </span>lime juice<br />1 Tbsp. olive oil<br />1/3 cup fresh minced cilantro, or more to taste<br />1/2 tsp. salt or to taste<br />1 medium avocado, diced<br />1 jalapeno, minced<br /></p><p><b>Stir together. Serve immediately or refrigerate for up to a couple hours ahead of time.</b><br /></p>Janicehttp://www.blogger.com/profile/05418416013295386650noreply@blogger.com0tag:blogger.com,1999:blog-7059871927304701065.post-17454943143148208142021-12-06T17:16:00.007-08:002021-12-06T17:16:57.787-08:00Thousand Island Dressing<p><b>When I was small, we used to go to a salad bar buffet from time to time. My mom would ask me what kind of salad dressing I wanted. I really didn't know what any of them were like, but the name Thousand Island dressing was so exotic and exciting sounding that I always picked it! Thousand Island dressing is still a favorite of mine, but I haven't made my own until now. Most recipes use ketchup, but I like the way using sweet chili sauce changes it up.</b></p><p><b><br /></b></p><p><b>Stir together in a small jar:</b></p><p>1 cup <a href="http://theveganrecipebox.blogspot.com/2020/03/vegan-mayo.html" target="_blank">mayonnaise</a> </p><p>1/4 cup sweet chili sauce </p><p>2 Tbsp. finely chopped onion<br /></p><p>2 Tbsp. lemon juice</p><p>1 tsp. sugar</p><p>2 Tbsp. chopped dill pickles or sweet pickle relish</p><p>1/2 tsp. salt<br /><br /></p>Janicehttp://www.blogger.com/profile/05418416013295386650noreply@blogger.com0tag:blogger.com,1999:blog-7059871927304701065.post-62304481136967351342021-12-06T17:08:00.002-08:002023-07-16T18:22:58.039-07:00Nut Milk<p><b>Blend until very smooth:</b></p><p>6 cups water</p><p>1-1/2 cups raw, unsalted cashews</p><p>6 dates</p><p>Pinch salt</p><p>A shake of powdered vanilla, optional</p><p><br /></p><p><b>Keeps in the refrigerator for up to three days. Depending on your fridge, it might keep longer.</b></p><p><b><br /></b></p><p><b>You can use half almonds if you prefer. If you want to avoid the dark flecks left by the almond skins, you can use blanched almonds.<br /></b></p><p><b><br /></b></p><p><b>If you want to make more or less milk, the formula is as follows: For each cup of water, use one date and 1/4 cup nuts.</b><br /></p>Janicehttp://www.blogger.com/profile/05418416013295386650noreply@blogger.com0tag:blogger.com,1999:blog-7059871927304701065.post-43794489935072307002021-11-27T17:46:00.003-08:002024-01-17T18:30:59.253-08:00Red Lasagna Soup<p><b>Mix the following for the tofu crumbles:</b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuhMHTZHeheL1TPIuHtm0Fd8pg8Zu9N40UaxPsIHkABLJC9X9yFczNA4_TkwQD9MuP6TEB3jJS6LGJQt6SojHQebMc7NFT7XeVrI-p3r4g-S06UdvAcFXEWIBEJ2fUIpNHHapLVxaW6y8xYFZCEkJmWPH9rzBntDdOyyQBILELaYQ2EYTVekhtpfepEX2E/s2048/Janice--Potato%20Salad,%20Red%20Lasagna%20Soup,%20Sweet%20Rolls-2.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuhMHTZHeheL1TPIuHtm0Fd8pg8Zu9N40UaxPsIHkABLJC9X9yFczNA4_TkwQD9MuP6TEB3jJS6LGJQt6SojHQebMc7NFT7XeVrI-p3r4g-S06UdvAcFXEWIBEJ2fUIpNHHapLVxaW6y8xYFZCEkJmWPH9rzBntDdOyyQBILELaYQ2EYTVekhtpfepEX2E/w400-h266/Janice--Potato%20Salad,%20Red%20Lasagna%20Soup,%20Sweet%20Rolls-2.jpeg" width="400" /></a></b></div><p></p><p>1 block firm tofu, crumbled<b></b></p><p>1 Tbsp. olive oil</p><p>1 Tbsp. Braggs</p><p>2 Tbsp. yeast flakes</p><p>1 tsp. chili powder</p><p>1/2 tsp. garlic powder</p><p>1/4 tsp. liquid smoke</p><p><br /></p><p><b>Bake at 350 for 30 minutes.</b></p><p><br /></p><p><b>Meanwhile, combine the following ingredients in an instant pot:</b></p><p>6 cups water</p><p>1 Tbsp. olive oil</p><p>1 onion, chopped</p><p>1-2 Tbsp. minced garlic</p><p>2 Tbsp. McKay's chicken seasoning</p><p>1 quart canned tomatoes, chopped or pureed</p><p>1 tsp. oregano</p><p>1 tsp. basil</p><p>1 tsp. salt</p><p>10 uncooked lasagna noodles, broken into small pieces, or 2-1/2 cups small shell pasta</p><p><br /></p><p><b>Cook at high pressure for 5 minutes. Release pressure immediately and stir in tofu crumbles. </b></p><p><b>(If you don't have an instant pot or other pressure cooker, saute vegetables in oil until tender. Add remaining ingredients and cook until noodles are tender.) </b><br /></p>Janicehttp://www.blogger.com/profile/05418416013295386650noreply@blogger.com0tag:blogger.com,1999:blog-7059871927304701065.post-53172573455613072582021-11-26T10:41:00.007-08:002021-11-26T10:41:49.855-08:00Mujadara<p><b>This is a very simple recipe that is a great way to use up leftover cooked rice and lentils. The amounts of rice and lentils can be adjusted up or down a little depending on the amount of leftovers you have. <br /></b></p><p><b>Combine in a large frying pan:</b></p><p>2 Tbsp. olive oil</p><p>2 Tbsp minced garlic <br /></p><p>4 cups cooked brown rice</p><p>4 cups cooked brown or green lentils</p><p>1 tsp. cumin</p><p>1/2 tsp. salt or to taste</p><p>1/2 cup chopped fresh parsley (or 3 Tbsp. dried parsley)</p><p><br /></p><p><b>Cook over medium heat for 5-10 minutes or until heated through.</b></p><p><b>A key element of mujadara is supposed to be caramelized onions. For
some reason, my family members don't care for fried onions, so we always
just eat this dish without them. But certainly give it a try with the
onions! You also might want to try topping it with my <a href="http://theveganrecipebox.blogspot.com/2021/08/garlic-yogurt-dipping-sauce.html" target="_blank">Garlic Yogurt Sauce.</a></b></p>Janicehttp://www.blogger.com/profile/05418416013295386650noreply@blogger.com0tag:blogger.com,1999:blog-7059871927304701065.post-39979184611639572272021-11-26T10:32:00.010-08:002023-07-25T15:55:02.693-07:00Whole Wheat Bread Machine Bread<p></p><div style="text-align: left;"><b>I am happy to have finally perfected a very simple bread machine recipe that only uses whole wheat flour, yeast, water, and salt. It's an art to make good whole grain bread without added oils and sugars, and this one is a true success. </b></div><p></p><p><b>Not all bread machines are created equal, and I can't guarantee this recipe will work in your machine, but it's definitely worth trying! I have one machine where this recipe rises well and then falls while baking. But in my Panasonic SD-BT65P bread machine on the quick whole wheat cycle (3-hour cycle), it rises perfectly and doesn't fall (The 5-hour regular whole wheat cycle didn't work as well with this recipe). My kids say the texture is like white bread, but the flavor is like whole wheat bread. I have never made whole wheat bread that is so light using any method.</b></p><p><b>I always weigh my water and flour to ensure consistent results. A good kitchen scale is so valuable! I use mine all the time. I'm not including cup measurements because I grind my own flour, and I know this really affects the volume per weight. So if I were to measure the flour I've weighed, it very likely wouldn't be the right amount for store-bought flour.</b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD8AokMITMbb-E6b2bJDv9Qe2HKnmahdpMSb4ZjhOrFZwQyEF6r9vApGgw8VxVDuGKM4x3Bzz6N311auNjGwQnESKKPk2S_a7nTWbipCAqgIsDjlAccm2019kVvMnoENvRYRCjR_nKqsCKUY32JbXHWHZ8xBykZ2VCzKDy48kMBrUXijllN0kmItiqzghX/s2048/bread%20machine%20bread.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD8AokMITMbb-E6b2bJDv9Qe2HKnmahdpMSb4ZjhOrFZwQyEF6r9vApGgw8VxVDuGKM4x3Bzz6N311auNjGwQnESKKPk2S_a7nTWbipCAqgIsDjlAccm2019kVvMnoENvRYRCjR_nKqsCKUY32JbXHWHZ8xBykZ2VCzKDy48kMBrUXijllN0kmItiqzghX/w640-h426/bread%20machine%20bread.jpeg" width="640" /></a></p><p><b><br /></b></p><p><b>Place in bread machine loaf pan:</b></p><p>390 grams water</p><p>1/2 Tbsp. salt</p><p>490 grams whole wheat flour</p><p>1/2 Tbsp. instant yeast <br /></p><p><b><br /></b></p><p><b>Place pan into bread machine. If your machine has a yeast dispenser as mine does, add the yeast to the yeast dispenser instead of to the other ingredients. Select whole wheat cycle and start machine. As I mentioned above, this should be about a 3-hour cycle. On my machine, I have to select rapid whole wheat. A longer cycle may allow it to rise too much and then fall.</b><br /></p><p><b><br /></b></p><p><b>If this recipe doesn’t work well in your machine, you can try one of the following variations:</b></p><p><b>This variation did work with the 5-hour cycle.</b></p><p>390 grams water</p><p>1/2 Tbsp. salt</p><p>1 Tbsp. gluten flour</p><p>480 grams whole wheat flour</p><p>1 tsp. instant yeast</p><p><b><br /></b></p><p><b>OR</b></p><p>365 grams water</p><p>1 Tbsp. honey</p><p>460 grams whole wheat flour</p><p>1 Tbsp. gluten flour</p><p>1/2 Tbsp. salt</p><p>1 tsp. instant yeast</p>Janicehttp://www.blogger.com/profile/05418416013295386650noreply@blogger.com0tag:blogger.com,1999:blog-7059871927304701065.post-87912506585099898382021-11-09T18:09:00.005-08:002023-11-26T15:35:49.365-08:00Zucchini Fritters<p><b>Place in a large strainer:</b></p><p>4 cups shredded zucchini</p><p>2 cups shredded potato</p><p>2/3 cup minced onion <br /></p><p>2 tsp. salt</p><p><br /></p><p><b>Mix thoroughly. Let stand in a strainer over the sink for a few minutes. Meanwhile, </b><b>combine in a large mixing bowl: </b></p><p>10 Tbsp. water (1/2 cup plus 2 Tbsp.)</p><p>1/4 cup ground flax seed<br /><b></b></p><p><b> </b></p><p><b>Stir and set aside to thicken. Return to the vegetables. Press to remove as much water as possible. Working in batches, place mixture in a clean tea towel, wrap tightly, and wring out all the water possible. The add the following ingredients to the flax mixture above:</b></p><p>1 Tbsp. minced garlic</p><p>1 tsp. salt</p><p>1/4 cup chopped parsley</p><p> </p><p><b>Fold in the vegetable mixture from above. Then add:</b></p><p>2/3 cup cornmeal</p><p>2 Tbsp. cornstarch</p><p><b> </b></p><p><b>Mix well. Heat a frying pan with a thin layer of your choice of oil for frying. When hot, use a fork to scoop up a few tablespoons of the zucchini mixture. Avoid using any liquid that may pool in the bottom of the bowl. Drop onto hot pan and flatten. Cook for a few minutes until golden brown. Turn and cook on the other side.</b></p><p><b> </b></p><p><b>Serve with<a href="http://theveganrecipebox.blogspot.com/2021/08/garlic-yogurt-dipping-sauce.html" target="_blank"> garlic yogurt dipping sauce.</a> </b> <br /></p><p><br /></p>Janicehttp://www.blogger.com/profile/05418416013295386650noreply@blogger.com0tag:blogger.com,1999:blog-7059871927304701065.post-15954518757530452062021-10-28T20:11:00.008-07:002021-10-28T20:12:35.650-07:00Chipotle Bowls<p><b>One of my favorite places to eat out is Chipotle. I like to get the veggie bowls with tortillas on the side. This is my homemade recreation of them.</b></p><p><b> </b></p><p><b>Mix the following ingredients in a bowl: </b></p><p>1 14 oz. package extra firm tofu, cut in small cubes<br /></p><p>½ tsp. chili powder</p><p>½ tsp. garlic powder </p><p>½ tsp. salt</p><p>½ tsp. smoked paprika</p><p>¼ tsp. cumin</p><p>Dash of cayenne pepper</p><p>2 tablespoons olive oil<b></b></p><p><b><br /></b></p><p><b>Spread on a nonstick baking sheet at bake at 400 degrees for 20 minutes, stirring once halfway through.</b></p><p><b> </b></p><p><b>Layer your choice of the following ingredients in individual bowls:</b></p><p>Cooked brown rice</p><p>Cooked black beans</p><p>Tofu from above</p><p>Lettuce</p><p><a href="http://theveganrecipebox.blogspot.com/2015/06/avocado-tomato-salad.html" target="_blank">Avocado tomato salad</a> or guacamole</p><p><a href="http://theveganrecipebox.blogspot.com/2009/04/simple-mayonnaisean-easy-multi-purpose.html" target="_blank">Tofu sour cream</a></p><p>Salsa <br /></p><p>Tabasco sauce (I prefer the green or the chipotle flavored Tabasco sauce)<br /></p>Janicehttp://www.blogger.com/profile/05418416013295386650noreply@blogger.com0tag:blogger.com,1999:blog-7059871927304701065.post-75303143259859637542021-10-28T19:53:00.002-07:002021-10-28T19:53:58.902-07:00Caesar Salad<p>Mix well the following for dressing:<br />¼ tsp. garlic powder<br />7 tsp. lemon juice<br />½ tsp. Braggs or vegan Worcester sauce<br />4 ½ Tbsp. oil<br />¼ tsp. salt<br />⅓ cup vegan <a href="http://theveganrecipebox.blogspot.com/2013/10/vegan-parmesan-cheese.html" target="_blank">parmesan cheese</a><br /><br />For croutons, toast 2 slices of bread. Rub with a clove of garlic, brush with olive oil, and sprinkle with salt.<br /><br />For salad, tear into bite-sized pieces:<br />1 medium head of leaf lettuce<br /><br />Pour dressing over lettuce and toss. Then mix in:<br />⅓ cup vegan parmesan cheese<br /><br />Add croutons and toss slightly. Serve immediately. <br /></p>Janicehttp://www.blogger.com/profile/05418416013295386650noreply@blogger.com0