Saturday, March 7, 2009

More Potluck Recipes

Here are Heather's recipes from the February potluck. Thanks Heather, both for hosting and for sharing your delicious recipes!

Baked Rice (based on a recipe from the Fanny Farmer Cookbook)

1/3 cup chopped onion (though I use anywhere up to a whole onion)
2 Tbsp margarine/veg oil
1 cup rice
2 cups water
2 veggie bouillon cubes
chopped mushrooms and/or bell peppers (optional)

Preheat the oven to 375F. Saute the onion in the margarine about 3 minutes. Add the rice and stir, cooking just long enough to coat it - about 2 or 3 minutes. Pour in the water, bring to a boil, stir in the bouillon cubes, dissolve, and mix well. Turn into a 1-quart casserole, cover, and bake for 30 minutes.

This dish is easily doubled.

Amazing Vegan Cheesecake (from vegweb)

16 vegan graham crackers
1/4 cup margarine
1 tablespoon corn syrup
1 tablespoon flour

16 oz. (2 tubs) vegan cream cheese
1/3 cup raw sugar or fructose
4 EnerG egg substitute eggs
1 teaspoon vanilla
juice from one lemon (optional)


Crust: Mush firmly with fingers and press into spring form pan

Filling: Blend all ingredients until smooth and creamy. Pour on top of crust. Bake at 375 degrees for 25 minutes, or until set.

Note from Heather: this definitely did not turn out right for the potluck. I forgot the Egg Replacer and that made a big difference. Normally very delicious and I often serve it to non-vegans. Also, for the crust, I often just mash up some cookies, like gingersnaps, since it is hard to find graham crackers without honey.

Note from Tamara: If you're lazy like me, you can buy vegan graham cracker crusts pre-made at the natural foods store. I think I actually scored a few recently at Grocery Outlet as well.

Fava Bean Dip

1 bog frozen fava beans
1 onion
Olive oil

1. Cook the fava beans according to package directions. Drain and set aside.
2. Chop the onion. Saute in olive oil with high heat for a few minutes. Continue to sauté until onion is soft and then begins to caramelize. Stir frequently.
3. Blend onions and fava beans. Salt to taste.

Creamy Broccoli Soup

vegetable oil
3 onions, chopped
chopped vegetables for broth (I used one carrot and two celery stalks)
4 big broccoli heads, cut into large florets
soy milk
1 package tofu (aseptic package kind)

1. Saute in olive oil with high heat for a few minutes. Continue to sauté until onion is soft and then begins to caramelize. Stir frequently. Set aside.

2. While onion is sauteing, saute vegetables in just a little oil for a few minutes. Add broccoli and saute for another couple of minutes.

3. Add soymilk until most of the vegetables are covered. Cook gently until vegetables are soft.

4. Blend together the vegetables and the onion, adding the soymilk and tofu until you are happy with the taste and consistency. Salt to taste.

No comments:

Post a Comment