Wednesday, July 30, 2008

Green Avocado Gazpacho

In a hurry as usual, but I have this orginal recipe on file: contents are not neccesarily in this order.
Green Gazpacho
Bell pepper
Organic Pecans
Sea Salt
Black Pepper
Celery Seed
Cayenne Pepper
Organic Lemon and Lime Juice
Little bit of olive oil
White Wine Apple Cider Vinegar The Garnish is Boscoli Italian Olive Salad, in a jar. Oh and an avocado wedge.


This Moussaka is a fave of mine. I made a bunch of this for my customers so you may want to cut back on the recipe.

For the sauce:

1 Onion
1 Package of Bob's TVP
1 cup water
1/4 cup Braggs Liquid Aminos
2 Cans Tomato Sauce
1 small can Tomato Paste
4 Cloves Garlic
1/2 tsp. Cinnamon
1/8 tsp Allspice
1/2 tsp Ground Cloves or 3-4 Whole Cloves
2-3 Bay Leaves

Soak the TVP in the Braggs and the water for 30 minutes. Chop the onion and put it in a saute pan with about an inch of water in it. Add the garlic, the spices and the TVP and cook it for about 10 minutes, turning it often. Add the tomato sauce and the the paste and let it reduce for about 30 minutes and set it aside.

Eggplant and Potato:

I usually partially peel my eggplant. I leave little strips of skin for decoration. Slice the eggplant and the potato into 1/2 inch slices. Put the potato in water to keep it from turning brown and put the eggplant on a salted clean towel and then add more salt and another towel on top of that and then cover the whole thing with something flat like a cutting board. You can also put some junk on it to weigh it down. I use my blender or cans. It doesn't matter. Leave them for an hour.

Meanwhile boil those potatoes until they are just done. Douse them with cold water to cool them down then set aside.


Make a roux of non-hydrogenated fake butter and whole wheat pastry flour.
1/2 cup fake butter
1/2 cup flour.

Cook this for 5 minutes on a medium to low flame.

Very slowly add Soy milk. Add a little, let it heat up and then stir it around. Repeat until you've used around 2 1/2 cups of milk.

1/4 cup lemon juice
pepper to taste

Once everything is cooled you can assemble the casserole:
Layer the sauce down first, then the eggplant, then the potatoes, then the bechamel. Sprinkle with Paprika and bake at 350 until hot and bubbly.

Vegan Chocolate Strawberry Cake

I remember looking at someones blog, I can't remember who's. They were complaining that they needed to get their cake layers more even and I was thinking to myself, Blogger dude, you're way too OCD. It looks good to me! Now here I am in the same boat. I want beautiful even layers too. While chocolate ganache covers a lot of mistakes we can improve with a tweek here and there.
I followed Paku Paku's strawberry Kake recipe here ttp://
with a few exceptions. I didn't have any black currant liqueur so I used Acai juice from Bosa Nova (wont' do that again, don't like the color) and I used a heaping cup of frozen blended strawberries instead of jam.
I used a charming cherry butter from the Wabash Feed Store for the layers and I put some in the ganache frosting as well. The frosting is one package of vegan choco-chips with 1/4 cup canola oil, 1/3 cup soy milk, warmed with 1/4 cup cherry butter, and a tablespoon vanilla. Warm up that milk, pour it over the chips, wait a minute and then stir it all together with the oil. When it is at a spreadable temp (slightly above room temp), and the cake is nice and cool you can spread it with a hot dry knife.

Here's the movable feast I took to my chief tester. He said it better be low-fat cause it's going to take him one day to eat it. I think that's a compliment.

Sunday, July 20, 2008

Vegan Lemon Curd Tart

As usual I'm too busy to post the recipe right now. This is a lemon curd vegan tart with plum and Georgia peach slices for garnish. The crust is Vegan shortbread

Vegan Buffalo Wings

My version of Vegan Buffalo Wings

Made with tofu skins wrapped up into drumsticks, baked at around 425 to develop a nice crust and then dipped in Louisiana Hot Sauce and served with vegan blue cheese dressing

Tuesday, July 1, 2008

Almond and Fig Tart

My friend Larry gave me some figs from his fig tree so I had to figure out what to do witht them. I made a little almond and fig tart as you can see here. I served it with a little coconut sorbet and hibiscus tea from Nile Valley.

I made a vegan shortbread crust, filled the bottom layer with some marmalade, and then put a layer of the almond filling. Then I pushed the little figs into the filling in pretty little circles and baked until done. Please to enjoy. Recipe to follow. Running late for work as usual.