tvp pot pie

I wish I was writing this down as I was making it. The filling tastes amazing. I am going to kind of guess as to how I made it because it is worth making again.
rehydrate 1/2 a cup of TVP (bob's red mill) by adding 1/2 cup of boiling vegetable stock and let it sit covered for 10 minutes
in a med sauce pan saute 1 small onion in 3 tbsp olive oil until they are transparent. Add 2 medium chopped carrots, 2 small cubed potatoes, and 1 cup of chopped button mushrooms let this sit covered for maybe five minutes on low heat so that the carrots and potatoes get soft. You can add a little vegetable stock (maybe 1/4 c) to it if you are worried about it burning and sticking to the bottom of the pan.
I then added the TVP a little more vegetable stock a large handful of frozen peas, and added sea salt, garlic powder and black pepper to taste. I mixed about a tablespoon of flour with another 1/4 c of stock until it was well mixed and added that to my pot to make it a little thicker. I pretty much arbitrarily added stock till it "looked right" so nothing is exact.
Preheated the oven to 350. I oiled an 8 by 8 in pyrex baking dish, whipped togeter an "easy" pie crust (for a 1 crust pie) that needed to be refridgerated for one hour and I froze it for maybe five minutes. I dumped what was in the sauce pan into the baking dish, topped with the crust and popped it into the oven where it is now. I am thinking I'll bake it for about twentyfive minutes. The reason I know this well be good is because I was snacking on the filling while I was making it and it is delicious! Next time I make this I am going to try and write down something a little more exact.


roasted apsaragus

The only way to prepare asparagus!

Prep time: 15 minutes
Serves: as many as you want
asparagus with thick stalks, it can be white or green. use as much as you can eat
olive oil
coarse sea salt
Cooking Instructions:
preheat the oven to 475 (F)
toss asparagus with oil. place in a single layer on a rimmed baking sheet. sprinkle with salt. bake for 12-15 minutes

vegetable fried rice

This rice rocks my world. It's really easy to make and so freaking delicious. You don't have to use brocolli, you could use asparagus or another vegetable but I have only made it with brocolli and asparagus and I like the brocolli the best. I have also made this with hot rice because I was too impatient to let it chill and it comes out fine but the rice doesn't stick to itself as much when it is chilled.
Servings: 2 large or 4 small
Prep time:20 minutes
sesame oil or cooking oil, about a tablespoon
1 cup brocolli, fresh or frozen
4 or 5 chopped button mushrooms
1 small stalk of celery, bias cut
2 thinly sliced green onions
2 cloves of garlic, minced
3 tablespoons reduced sodium soy sauce
2 tablespoons saki
a healthy dash of ground red pepper
2 cups chilled, cooked rice
Cooking Instructions
in a large skillet cook and stir the brocolli, mushrooms, celery, gr. onions, & garlic for about four minutes. Stir in the soy sauce, saki and pepper. Add the rice. Cook and stir for about two more minutes.


general tso's tofu

Serves: 2 or 4 small servings
Preparation time: 30 Minutes
This is so good, better as leftovers!
It's best to serve over white rice with steamed broccoli
1 box of extra firm tofu
cornstarch to coat tofu + 2 Tbsps for sauce (more or less, depens on if you want the sauce thicker or thinner
vegetable oil for frying
3 chopped green onions
1 Tablespoon minced ginger
1 1/2 tsp (or to taste) of that asian chili garlic sauce, the one with the rooster
1 cup vegetable stock
2 Tablespoons soy sauce
about 1/4 c sugar (or to taste), but I like it sweet
1 Tablespoon saki
1 Tablespoon rice vinegar
Cooking Instructions
drain and cut tofu into cubes and shake it in a zipper bag with some cornstarch. Use as much as you'd like, lately I've been using a lot and whatever doesn't stick just stays in the bag. Fry in a oiled wok or nonstick/cast iron skillet. Fry until golden brown and crispy, if it's not fried long enough it's got a mushy texture. Make sure the oil isn't too shallow and also that it isn't too deep. Coat the bottom of the pan and then some.
Heat about 3 Tablespoons vegetable oil in pan on medium heat. Add green onions, & ginger cook for a few minutes. Add vegetable stock (or for a poultry flavor I have used no chicken vegetable base, it's a different taste but good), soy sauce, sugar, chili sauce, saki, and vinegar. Wisk together 2 Tablespoons water with 2 Tablespoon cornstarch and pour into mixture stirring well. Add fried tofu and coat evenly.


Strawberry Shortcake

Servings: 8
Preparation Time: 30 minutes

2 1/2 cups flour
1/2 cup (1 stick) unsalted margarine cut into small peices
1/3 cups sugar (plus more for dusting)
2 1/2 tsp baking powder
1 tsp salt
1 cup rice milk
about 1 1/2 lbs strawberries
1/4 cup sugar
Cooking Instructions
preheat oven to 425 degree F
put everything but the rice milk in a food processer and mix until it resembles coarse meal (this can also be done with a pastery cutter, two knives, and I have even done it with a fork)
add milk and pulse 5 or 6 times, just until moistened.
Turn out dough onto a floured surface, and with floured hands (expect the dough to be sticky) shape into a 4 in by 8 in rectangle. With a floured knife cut into 8 equal peices and transfer to a rimmed baking sheet and dust with sugar.
Bake at 425 for 25 minutes or until golden.
for the strawberries~ quarter them and mix with sugar, let it sit for at least 20 minutes or up to one day.
to serve split the shortcake in half and do it up like a sandwich. For whipped cream I know you can buy it but I made my own from the recipe in 'La Dolce Vegan'

vegan chocolate glazed doughnuts

Servings: quite a few but Nessy and Mr Nessy finished them all in one night
Preparation Time: 3 hour3
3 cups all purpose flour2 teaspoons baking powder1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt2/3 cup rice milk1/4 cup unsalted margarine, melted
1/2 cup smushed up soft tofu
2/3 cup sugar
1 teaspoon vanilla
shortening or oil for frying
chocolate glaze
1 cup vegan chocolate chips
2/3 cups margarine
Wisk together 2 cups of flour, baking powder, cinnamon, nutmeg, and salt
In another bowl combine margarine and rice milk
In the bowl of an electric mixer beat together tofu, sugar, and vanilla until well mixed. Slowly add the milk and flour mixtures alternating until just combined. Stir in remaining cup of flour. Cover dough and chill for about two hours.
You can roll the dough out on a floured surface and cut with a doughnut cutter, whatever that is. Or you can flour your hands (put a little bowl of flour nearby so you can easily keep your hands floured) and roll little balls, poke a hole in the middle then flatten out the sides (doughnuts puff up as they cook). Then place them in the oil using a slotted spoon or I used tongs.
Fry 2 or three at a time in deep, hot (375 degree) fat for about 1 minute on each side them place on paper towels to drain.
for the glaze you can use a double boiler but I don't have one so I set a tin bowl on top of a small sauce pan of warm~hot water. Melt the margarine and chocolate chips until they are all melty and stir it really good. Once everything is cooled (or don't wait and burn your fingers like I did) dip the doughnuts in the glaze. You can also do powdered but wait till they are cooled so that the powdered sugar doesn't melt. If you want cinnamon sugar then place hot~ish doughnuts in a cinnamon sugar filled bag and shake like crazy.

Baked Penne

Servings: 6 really hungry people
Preparation Time: 1 hour
1/2 lb penne
1/2 package 'gimme lean' sausage style or about 7 oz faux ground beef or crumbled garden burgers
1 small white onion, roughly chopped
3/4 cups fresh spinach
1/2 lb firm tofu
1 Tbsp lemon juice
1 1/2 tsp dried basil
1 tsp salt
1/2 tsp ground black pepper
1/4 to 1/2 cups vegan rella or other vegan mozzerella style faux cheese

Cooking Instructions
preheat oven to 350 degree F
cook penne according to package directions, drain, set aside.
in a food processer combine onion, spinach, tofu, lemon juice, basil, salt and pepper and process until smooth, set aside.
In a frying pan brown the faux sausage with a little sauce, set aside.
to assemble spread a little sauce on the bottom of a deep 8 by 8 in glass baking pan, I use pyrex. Layer 1/2 the cooked penne, than the tofu mixture, than the sausage, 1/2 the sauce, the remaining penne, the faux cheese, then the rest of the sauce. Bake for about thirty minutes.

Italian Tomato Sauce

Servings: makes about 5 1/2 cups
Preparation Time: 2 hours
1/4 extra virgin olive oil
1 1/2 finely chopped red onion
4 garlic cloves, minced
2 28 oz cans of tomatoes (might I recommend cento italian style with basil leaf)
3 Tbsp dry red wine (optional)
2 medium portabello mushroom caps, cubed
1 1/2 tsp dry basil
scant 1/4 tsp salt
1/4 tsp crushed dried red chilli peppers

Cooking Instructions
Warm olive oil in a large sauce pan or dutch oven. Add onions and garlic and saute, stirring frequently for about 5 to 10 minutes until the onion is translucent.
Crush the tomatoes with your hands and add them to the pot, juice and all. Add the remaining ingredients.
Bring to a boil over medium high heat, stirring occasionally. Reduce to a simmer and cook, uncovered, for 1 1/2 hours, ocassionally stirring sauce so that it does not stick to the bottom of the pan.
do not cook tomatoes in an aluminum pan, they react to the metal. Stainless is fine.