Recipes from ExtraVeganZa
Almond Oat Crust
Creamy Chocolate Pecan Pie
Garbanzo Bean and Sundried Tomato Spread
Lemon Curried Lentils and Potatoes
Mint Pea Lime Soup
Orange Currant Cranberry Scones
Spinach Dip Served in a Bread Bowl
Sweet Pepper Coconut Corn Chowder
Thai Noodle Salad
Vegetable Chocolate Chili Mole
Zesty Green Bean and Potato Salad
Almond Oat Crust
This crust is one of my favorites and can be used for almost any
pie recipe. The almond and oat flavors are wonderful together, and provide
an excellent option for a delicious wheat-free pie crust. This crust has
only ever had rave reviews.
Recipe by:
Ingredients
2 cups fine ground
almonds 500 ml
1 cup fine ground
oats or oat flour 250 ml
1/8 tsp fine sea
salt 0.5 ml
2 tbsp brown rice
syrup 30 ml
4-6 tbsp canola
oil or other natural oil 60 – 90
ml
Preparation Instructions
Preheat the oven to 325oF (165°C). Mix almonds, oats and salt in a large bowl. Make a well in the center of the ingredients. In the well, put brown rice syrup and oil, combining these two ingredients together first. Then slowly incorporate the dry ingredients into the wet until all are thoroughly mixed together. The brown rice syrup can be very sticky, so it may take a few minutes to work all of the ingredients together. When this is done, grab a handful of the mixture in your hand and squeeze it together; the dough should be sticky enough to hold its form, yet it will still be fairly crumbly. If it will not loosely hold its shape, continue to add another tablespoon or two of oil as needed until you reach the proper consistency. Press dough into an oiled 8” or 9” pie plate. For recipes that call for a prebaked pie shell, place the pie plate with dough into a preheated oven at 325oF (165°C) for 15 minutes. Rotate the pie plate a half turn then place back in oven for another 15 minutes. The edges will be golden when finished. Be careful not to over bake!
Serving Instructions
Notes
Creamy Chocolate Pecan Pie
A truly rich and scrumptious pie. The creamy texture is
mouth-watering and is particularly enhanced by a dollop of frozen vanilla
rice or soy dessert. 350°F (175°C): 25-30 minutes
Recipe by:
Ingredients
One unbaked 8” pie crust
1 cup vegan dark
chocolate or chocolate chips 250
ml
¼ cup soy
margarine 60 ml
2 ½ cups
pecans 625 ml
1/8 tsp fine sea
salt 0.5 ml
1 cup brown rice
syrup 250 ml
½ cup vanilla
soymilk 125 ml
¼ tsp cinnamon
1 ml
1 tsp vanilla
extract 5 ml
1 tsp agar agar
powder 5 ml
Garnish: some pecans (whole and/or chopped); chocolate
shavings
Preparation Instructions
Preheat the oven for 350°F (175°C). Prepare one 8” unbaked pie crust, such as the Buckwheat Hazelnut Crust. In a small double boiler, combine chocolate and soy margarine. Cook on element until both ingredients are melted and stir together thoroughly. (If you do not have a double boiler, place a small pot inside of larger pot that has some water in it and bring water to a boil. Be sure that none of the water can get into the smaller pot where the ingredients are). In a food processor, combine pecans and salt and blend until pecans are fairly well ground. Add the brown rice syrup and continue to blend with the pecans. This mixture will get quite thick. In a small bowl, combine the soymilk, agar agar, cinnamon, and vanilla and stir until the agar is dissolved. Add this to the pecan mixture and blend thoroughly. Then pour the chocolate mixture from the double boiler into the food processor as well and blend all ingredients together again. Scoop this mixture into an unbaked pie crust. Place the pie in oven for 15 minutes. Pull the pie out and decorate the top with a few pecans as you like. Put the pie back into the oven and cook for an additional 10-15 minutes. Let the pie cool and thoroughly chill it for several hours before serving.
Serving Instructions
Notes
Garbanzo Bean and Sundried Tomato Spread
This colorful spread combines the wonderful summer flavors of
sundried tomatoes and fresh basil. The garbanzo beans add a healthy source
of protein as well. It is quick and easy to make and adds a beautiful
splash of color to a meal. Try serving this spread with fresh pita bread,
crackers, sliced baguettes, and an assortment of olives.
Recipe by:
Ingredients
1 cup sundried
tomatoes 250 ml
1 can garbanzo
beans, drained and rinsed 14 oz
398 ml
2 tbsp lemon juice
30 ml
2 tbsp fine sea
salt 30 ml
2 tbsp olive oil
30 ml
1/4 cup fresh
basil 60 ml
2 tbsp tahini
30 ml
3 cloves
garlic
Preparation Instructions
Place all of the ingredients in a food processor and process on high until an even, smooth consistency is reached. Blend for several minutes to be sure that the sundried tomatoes are thoroughly processed.
Serving Instructions
Transfer to a serving bowl and garnish with fresh sprigs of basil.
Notes
Lemon Curried Lentils and Potatoes
This delicious and hearty dish is a wonderful dinner complement to
a medley of vegetables and greens, such as Steamed Red Cabbage with
Cilantro and Balsamic Vinegar and Lemon Sesame Kale.
Recipe by:
Ingredients
2 cups water
500 ml
1 tsp sea salt
5 ml
1 cup green, brown
or French lentils 250
ml
4 cups medium
potatoes, peeled and cubed 1000
ml
3 tbsp olive oil
50 ml
1 large onion,
diced
2 cloves garlic
1 tbsp
gingerroot, fresh grated 15
ml
1 tsp each of
garam marsala, curry powder and
turmeric 5
ml
Several dashes ground black pepper
1 tsp
tamari
2 tbsp
lemon juice, fresh squeezed
1 tbsp fresh
parsley or cilantro, finely chopped
Preparation Instructions
This recipe has several steps, but is very simple to make. First, boil the water in a medium pot, and add the salt and lentils. Cover, reduce to simmer, then allow the lentils to cook for about 45 minutes or until the water is all absorbed. While the lentils are cooking, bring a large pot of water to boil with 1 tsp sea salt. Then add the potatoes and allow them to boil until they are a soft texture, about 15-20 minutes. Strain the potatoes and set aside. In a frying pan, heat the olive oil on medium heat, then sauté the onions with the garlic and ginger. Add the garam marsala, curry, turmeric, and pepper. Continue stirring occasionally until the onions begin to turn translucent. Remove from heat and set aside. For the finale, combine the lentils, potatoes, and onion mixture in the large pot. Stir in the tamari, lemon, and parsley or cilantro.
Serving Instructions
Serve warm.
Notes
Mint Pea Lime Soup
This elegant, zesty green soup has a stunning bright color and a
unique minty flavor that intrigues most every palate. It is also packed
with vitamins, minerals, calcium, iron, and protein! Using fresh peas and
mint from the garden creates an unrivalled freshness and flavor.
Recipe by:
Ingredients
3 tbsp olive oil
50 ml
3 cups yellow
onion diced 750 ml
3 cloves garlic,
diced
3 cups fresh or
frozen peas 700
g
1 bunch fresh
spinach, stems removed
15 ml coarse sea
salt
4 cups water
1000 ml
10 sprigs fresh
mint
1 Juice of
Lime
Preparation Instructions
In a medium sauce pan, sauté the onion and garlic in the oil on medium heat. Stir in the peas, spinach, and salt, and continue to stir for a minute. Add the water and bring to a simmer for several minutes, until the peas turn a bright green. Be careful not to overcook! Remove from heat and place half of the soup in a blender with 5 springs of mint. Blend until a creamy consistency is reached. Blend the remaining half of the soup with the remaining mint until creamy.
Serving Instructions
Combine the soup together, then stir in the fresh lime juice and serve hot. Garnish with sprigs of fresh mint.
Notes
Orange Currant Cranberry Scones
A delightfully flaky scone that is delicious as a breakfast item or
a treat with afternoon tea.
Recipe by:
Ingredients
1/4 cup each of
dried cranberries and currants 80
ml
1/4 cup orange juice, fresh
squeezed 80 ml
3 1/2 cups sifted
spelt or wheat pastry flour 825
ml
1 tbsp baking
powder 15 ml
½ tsp sea salt
2 ml
¼ tsp
cinnamon 1 ml
½ cup soy
margarine 125 ml
¼ cup maple syrup
60 ml
1 tsp orange
rind zest 5 ml
¾ cupsoymilk or rice
milk 180 ml
Preparation Instructions
Preheat oven to 375°F (190ºC). In a small bowl, combine the cranberries, currants, and orange juice and set aside. In a medium mixing bowl, combine the flour, baking powder, salt and cinnamon. Cut the margarine into the flour mixture with a fork, until the texture of a coarse meal is achieved. Make a well in the centre of the ingredients and combine the syrup, zest, and soymilk in the well. Stir the currants, cranberries, and orange juice into the well, then mix until the dough is thoroughly combined. Shape the dough into a large ball, then place on a floured surface and cut the ball into eight equal portions. Roll each of these portions into a round ball and place on prepared baking sheet, allowing 1-2 inches between each scone. Place in preheated oven and bake for about 20 minutes, until the scones begin to brown.
Serving Instructions
Serve warm with jams, jellies, flax oil, or nut butters.
Notes
375°F (190ºC); 20 minutes
Spinach Dip Served in a Bread Bowl
This zesty dip is a fabulous offering as a party hors d’oeuvre.
Slice the centre out of a round loaf of bread and place the dip in the
loaf, using pieces of the extracted bread to scoop the dip out. Crisp,
fresh spinach is unbeatable, and this is a great recipe to utilize spinach
when it is in peak production. I often make this for the folks working on
the farm as a side dish for lunch or dinner. It is so quick and easy to
make, and there are never any leftovers.
Recipe by:
Ingredients
1/4 cup red
onion, finely diced 75
ml
3/4 cup soy
mayonnaise 60 ml
3 cloves garlic,
diced
1 tbsp tamari
15 ml
1 tsp Dijon
mustard 5 ml
1 bunch fresh
spinach, stems removed, finely chopped
1 1/2 tbsp lemon
juice 20 ml
Preparation Instructions
Place the onion, soy mayo, garlic, tamari, mustard, and lemon into a medium bowl, stirring thoroughly. Stir in the spinach, then place in the refrigerator for an hour or so to allow the spinach to soften up and take on the flavors of the dip. When ready to serve, scoop the dip into a smaller serving bowl and serve with bread or crackers.
Serving Instructions
For a different twist, serve the dip inside a carved out loaf of bread.
Notes
Sweet Pepper Coconut Corn Chowder
The spicy medley of colors and flavors in this soup brightens and
warms up many a day on our farm. There’s nothing like fresh corn and sweet
peppers, mixed with crisp leeks and carrots. A bundle of flavor from our
hot peppers and garlic adds an unrivalled freshness to this cheerful
soup.
Recipe by:
Ingredients
2-3 tbsp oil
30-50 ml
1 medium leek,
finely diced
3 medium carrots,
sliced thin
3 cloves garlic,
finely chopped
1/8 tsp
cayenne (optional)
1 jalapeno pepper,
diced (stems and seeds removed)
1 can garbanzo beans
1 each red and yellow
pepper, thinly sliced (seeds and stems removed)
1 tbsp sea salt
15 ml
2 cups corn
kernels, fresh, frozen, or canned 500
ml
2 cans coconut
milk 398 ml each
2 cups water
500 ml
Preparation Instructions
Thoroughly clean the leek before chopping. Slicing it lengthwise and rinsing the insides seems to be the most thorough way to clean it that I’ve come across. In a medium pot, fry the leek, carrots, garlic, cayenne, and jalapeno in the oil, on medium-low heat. Stir the ingredients so that they do not stick to the bottom of the pot. When the leeks begin to soften, stir in the garbanzo beans, salt, red and yellow peppers, corn, coconut milk, and water. Bring to a boil, then reduce to a simmer and cover for about 15 minutes. Remove from heat.
Serving Instructions
Serve immediately.
Notes
Serves 4
Thai Noodle Salad
My brother is known for his zesty Thai noodle salad. Made in the
height of summer, with crisp red peppers, spinach, green onions, and
cilantro from the garden, it is a staple at our farm gatherings.
Recipe by:
Ingredients
1/2 pound rice
vermicelli 250 gm
1 bunch
spinach, cleaned, stems removed, and chopped fine
1 red pepper, seeds
and stem removed, thinly sliced
4 green onions,
finely chopped
1 cup fresh cilantro, finely
chopped 250 ml
2 tbsp lime
juice 30 ml
2 tbsp
tamari 30
ml
1 tbsp sesame oil
15 ml
2 tbsp olive oil 30 ml
A few dashes of hot pepper sauce (to taste)
1 pound medium or
firm tofu, sliced into thin strips 500 gm
1-2 tbsp olive
oil 15-30 ml
2 tbsp
tamari 15
ml
1 tbsp nutritional
yeast 15 ml
1/4 cup Roasted
peanuts, chopped (as optional garnish) 75
ml
Preparation Instructions
In a large frying pan, sauté the tofu strips in oil until they begin to brown. Stir them occasionally to brown them on each side. Stir in the tamari and yeast. Remove from heat and set aside. Boil a medium sized pot of water with ½ tsp sea salt, Add the vermicelli, stirring to separate the noodles. These noodles cook fast. Remove them from the heat and strain the noodles, discarding the water. Place the noodles in a large mixing bowl. Add the remaining ingredients including the tofu and gently mix them all together (tongs work great for this). Scoop the noodle salad into a large serving bowl and place in the refrigerator until chilled.
Serving Instructions
Sprinkle the roasted peanuts on top and serve!
Notes
Vegetable Chocolate Chili Mole
Mole is a Spanish word describing something that is mashed
together. Traditionally, it is a combination of chocolate, spices, and
chilis mashed together. This chili recipe incorporates some of the
traditional mole ingredients to create a divine, spicy chili loaded with
delicious fresh vegetables. The use of fresh, sweet garden tomatoes and
vegetables is exquisite. Who can resist such an excuse to eat chocolate?
Recipe by:
Ingredients
3 tsbp olive oil
50 ml
1 onion, diced
6 cloves garlic,
diced
2 bay leaves
1 tsp each of
thyme, ground cumin, and
basil 5
ml
1/2 tsp
cinnamon and chili flakes
2 ml
1/8 tsp
allspice 0.5
ml
Several dashes of ground black pepper
1 tbsp coarse sea
salt 15 ml
1/2 cup dark organic chocolate chips or
chunks 120 ml
1 1/2 cups each of
carrots and celery, chopped
275 ml
1 each of green, red, and yellow peppers,
stems and seeds removed, & chopped
1 can each of
pinto, garbanzo, and kidney beans, rinsed
1 can diced
tomatoes, or 4 cups
fresh tomatoes, diced
1 cup corn kernels, fresh,
frozen or canned
Preparation Instructions
In a large pot, warm the olive oil on medium heat. Add the onion, garlic, spices and sea salt, sautéing until the onions begin to turn translucent. Stir in the chocolate until melted. Add the carrots, celery, peppers, and beans and sauté for 5-10 minutes. Stir in the tomatoes and corn and reduce heat to a low simmer. Cover the pot and simmer for about 30 minutes.
Serving Instructions
Serve over a bed of warm rice with fresh bread.
Notes
Zesty Green Bean and Potato Salad
We grow a variety of potatoes and beans at our farm each year and
this lovely summer salad provides a zesty companionship for them. This
salad is perfect for picnics or as an addition to a cool summer meal after
a day of work in the hot sun.
Recipe by:
Ingredients
10 cups water
2500 ml
1 tbsp coarse sea
salt 15 ml
6 cupspotatoes ,
peeled and cubed 1500 ml
3 cups green beans, stems removed, then cut into 1 inch pieces
750 ml
1 cup red onion, thinly sliced 250 ml
3 cloves garlic
4 tbsp olive oil 60 ml
2 tsp Dijon mustard 10 ml
1/2 tbsp dill leaf 7 ml
3 tbsp balsamic vinegar 50 ml
1 tsp fine sea salt 5 ml
several dashes of black pepper
Preparation Instructions
In a large pot, bring the water and 1 tablespoon of salt to a boil, then add the potatoes. Cook the potatoes until they are soft, approximately 10 minutes. Drain and rinse the potatoes in cold water, then set aside. Prepare the beans by removing stems and cutting them into one inch long pieces. Place the beans in a steamer and steam them just until they turn a bright green color, approximately 2 minutes. Remove the beans from the steamer immediately and run under cold water. Drain and set aside. Prepare the dressing by combining the garlic, olive oil, mustard, dill, vinegar, salt, and pepper in a large bowl and stirring together. Fold in the red onions, potatoes, and green beans.
Serving Instructions
Chill the salad for one hour or more before serving.