Creamy Mushrooms over Soba Noodles

I adapted this recipe from the VegCooking section of Peta.com because my parsley is gone to seed and I was drinking white wine and didn't have the recommended pasta... you know how it goes.

Creamy Mushrooms over Soba Noodles

2 tbs Earth Balance buttery spread

8-12 oz of mushrooms (I used a combo of white &

cremini; but your choice)

1 large clove of garlic, minced

1 tbs all purpose flour

1 & 1/4 c unsweetened soy milk

1 tsp minced fresh thyme (or 1 tbs fresh parsley)

Juice of 1/2 lemon (I cheated, used bottled, was fine)

1/4 c white wine

Salt & Pepper to taste

Melt the Earth Balance in a saute pan, add

mushrooms & garlic stirring until the mushrooms

are dark and reduced. Set the mushrooms aside.

In the same pan, melt the second tbs of Earth Balance

and stir in the flour. Cook stirring for about a minute,

making a roux to thicken your sauce. Slowly add the

soy milk, stirring until it is smooth and thickened.

Add the mushrooms, lemon juice, thyme, salt, &

pepper. Add about a 1/4 cup of white wine and

and cook until reduced and sauce has a pleasant

consistency.

This is all somewhat imprecise, but a testament to

the flexibility in cooking, life, and the universe

at large.

I ladled the sauce over soba noodles... but use the pasta

of your choice. Over toast would work. I sprinkled

tabasco and nutritional yeast on top at the end,

but it really didn't need it. I do that with everything.

There's even a photo that becomes more delicious

looking when you click on it!

Fabulous French Dressing from "How It All Vegan"

Everytime I make this dressing, people ask for the recipe. It is from the cookbook "How It All Vegan" by Tanya Barnard & Sarah Kramer. I have most of the cookbooks from their series (The Garden of Vegan, La Dolce Vegan)

Fabulous French Dressing
1 clove garlic (minced or I use a garlc press to really get the garlic flavor disseminated)
1/2 tsp salt
1/4 tsp dry mustard powder
1/4 tsp paprika (I like to use Hot Hungarian Paprika for a bite)
1/4 tsp pepper (fresh ground for me)
1/4 cup olive oil
2 tbs vinegar (I use rice vinegar because the taste is mild)

Wisk or shake and enjoy!

BRYANNA'S HOMEMADE VEGAN CHICKEN-STYLE BROTH POWDER http://www.fatfreevegan.com/dressings/broth.shtml
(makes about 1 & 1/2 c)

Blend:

1 & 1/3 c nutritional yeast flakes
3 T onion powder
2 & 1/2 T sea salt
2 &1/2 tsp. garlic powder
1 T soymilk powder
1 T white beet sugar
1 tsp dried thyme
1 tsp finely crumbled dried sage (NOT powdered)
1 tsp paprika
1/2 tsp tumeric
Store in an airtight container and use 1 level tablespoon per cup of water.

Also, see this website for great recipes and tips:

http://www.bryannaclarkgrogan.com/page/page/579094.htm

Vegan Stovetop "Stuffing"

Longing for birdless "stuffing," I developed this great tasting stovetop version. As usual, I improvise with what is on hand. You don't need to be super-accurate with the amount of each ingredient. For example, vegetable broth or other liquid can be substitued to your taste. I think this combination will give you the most fresh-from-the bird flavor that you may be missing.

Celery Root (aka celeriac or knob celery- you can use regular celery also)
Onion
Bread
Olive Oil
Poultry Seasoning
Better than Bouillon (Chickeny-flavord version)
water
Vegan "butter"

Chop 1 medium celery root and one large onion (doesn't have to be precise). In a large skillet, saute the vegetables in a drizzle of light olive oil over medium heat until softened and slightly browned. Chop about half a loaf of white bread into cubes and add to the pan tossing to make the bread cubes oily and well dispersed. Sprinkle with poultry season... use about a tablespoon more or less depending on how highly seasoned you like your stuffing. Continue to cook over medium heat until the bread is toasted lightly. Take a teaspoon of the bouillon paste disolved in about 1/3 cup of boiling water (more if you like a moister stuffing) and pour over stuffing in pan. Stir the mixture well while it continues to cook for a few minutes.

I add a little vegan butter to the end product, but is great without.

Easy Garlicky Somen & Squash

This recipe was born of laziness, but it was so delicious I wanted to share. The proportions are imprecise, you can play around with the amounts. This made a serving for one.

1 serving of Somen Noodles (any noodles/pasta will work)
1 clove of garlic
1/2 cooked acorn squash
1/4 c nutritional yeast (or more to taste)
Asian chili powder (like S&B)
Salt (I like kosher or coarse salts, like grey salt)

Cook the noodles, drain. Scoop the flesh from the acorn squash onto the noodles. Add pressed or finely minced garlic, and the nutritional yeast. Toss so that the ingredients are well distributed. Season with salt and chili powder to taste!

Vegan BBQ sauce from Vegan Fusion

This is from the cookbook Vegan Fusion. It has a great flavor... similar to hoisin sauce. It is also found on their website: http://www.veganfusion.com/newsletter/bodhisattva

BBQ Sauce

¼ C Barley malt syrup
¼ C Natural Catsup
2 Tbl Safflower oil
2 tsp Apple cider vinegar
raw2 tsp Vegetarian Worcestershire sauce
1 tsp Stone ground mustard
½ tsp Chili powder
½ tsp Paprika
¼ tsp Liquid smoke (optional)
Pinch Cayenne pepper, or to taste

Vegan Bacon

I've been searching for a good & easy vegan bacon recipe. I like the recipe in Jo Stepaniak's cookbook Vegan Vittles, but I think this is more true to flavor for a BLT. The other has a maple flavor which some may prefer. This is from a British web site: Vegout.Info -- the vegetarian guide to restaurants and eating. http://www.vegout.info/index.html

Vegan Bacon

1 lb firm tofu, cut into strips shaped like bacon
2 tablespoons nutritional yeast
2 tablespoons soy sauce
1 teaspoon liquid smoke
1 tablespoon oil, something neutral, not olive oil

1. Fry tofu strips on low heat until they are crispy on the outside. The best way to do this is to lay them in the pan in the oil and let them sit for at least 10 minutes, simmering. They should turn easily after that.

2. Turn them and give them another 10 minutes on the other side.

3. Mix the soy sauce with the liquid smoke first, then take the pan off the heat.

4. Pour the liquid smoke/soy sauce into the pan and stir the tofu so all sides are coated.

5. Sprinkle the yeast over all, stir some more, over the heat, until the liquid is gone and the tofu is covered with sticky yeast.