Vegan Chicken Parm

Servings: 4
Difficulty: Easy
Cook Time: 1-30 min

Ingredients

¼ cup whole wheat flour
1/8 tsp. salt
1/8 tsp. pepper
3 tsp. Egg Replacer
4 TBS. water

For the bread crumbs:
1 cup finely ground whole wheat bread crumbs
2 TBS. Vegan soy topping, parmesan flavor
1 /2 tsp. dried oregano
½ tsp. Italian seasoning
1/8 tsp. salt
1/8 tsp. pepper
1-10 oz. package (4 ea) “Gardein” Frozen “Chick” thawed
2 cups tomato sauce, jarred or homemade
1 cup “Daiya Mozzerella Style Shreds”
2 TBS. Vegan soy topping, parmesan flavor
¼ cup olive oil

Cooking Directions
Preheat the oven to 400 degrees. In a small rectangular dish place the flour, salt and pepper. In another rectangular dish, combine the egg replacer and water.

Combine the ingredients for the breadcrumbs in a third rectangular dish.

Heat the olive oil on medium low heat in a 12 inch skillet.

Winter Root Vegetable Salad

Roasted Winter Root Vegetable Salad
Serves 4 to 6

Ingredients:
2 beets, peeled and cut into wedges
10 baby carrots, peeled and cut in half lengthwise
1 red onion, peeled and cut into wedges
2 parsnips, peeled and cut into 1 Inch pieces
1 turnip, ends cut off and cut into 1 inch pieces
8 purple fingerling potatoes, cut in half lengthwise
3 tablespoons extra virgin olive oil
1 recipe, basic balsamic vinaigrette
garnish:
1/2 cup pine nuts, lightly toasted
2 oz. feta cheese, shaved or crumbled (optional)

1. Preheat oven to 375°F.
2. Place all root vegetables in a large bowl, drizzle with oil and toss together. Season with salt and pepper.
3. Divide mixture between two sheet pans and spread evenly.
4. Roast vegetables for 30 to 40 minutes, gently tossing around with a wooden spoon to ensure even roasting.
5. Remove from oven and allow vegetables to cool, 4 to 5 minutes (if serving cold, allow vegetables to cool completely before refrigerating until ready to serve).
6. Transfer vegetables into a large mixing bowl and gently toss together with balsamic vinaigrette. Lightly season with salt and pepper.
7. Top with pine nuts and feta and serve.

I got it from this yummy site:

http://spoonforkbacon.com/2013/01/winter-root-vegetable-salad/

Wine Pairings

Dreaming of fermented nut cheeses

I had my first taste of Punk Rawk Labs cheese.

http://www.rawmazing.com/rejuvelac/

http://www.rawmazing.com/raw-vegan-cheese/

http://www.rawmazing.com/raw-recipe-simple-almond-cheese/

Planning to try on my own now!

Thai Red Curry Soup

ingredients

• 6 c. vegetable broth
• 1-inch ginger, peeled and cut into slices
• 8 oz. white mushrooms, sliced
• 14 oz. firm tofu, cut into bite-sized cubes
• 1-13.5 oz. can lite coconut milk
• 3 tbsp. red curry paste
• 2-3 tsp. brown sugar (optional)
• sliced green onions, cilantro & basil leaves, and lime wedges for serving

instructions

1. Bring broth and ginger to a boil over high heat. Once broth has come to a boil, use a slotted spoon to remove ginger. Add mushrooms and tofu and reduce heat to medium-low; cook about 5 minutes, or until mushrooms are softened.
2. Stir in coconut milk, curry paste, and brown sugar. Remove from heat and ladle into bowls; serve with green onions, cilantro, basil, and lime wedges.

Vegan Roux

Need a vegan roux for a non-dairy recipe? Try this vegan roux recipe which uses soy milk and vegan margarine. As an added bonus, a vegan roux is much lower in fat than a traditional roux, and is cholesterol-free as well! A roux, sometimes called a white sauce, has many uses in cooking, such as thickening a gravy, soup or stew or as a base for a French cream sauce.

Ingredients:
1 cup soy milk (unsweetened and unflavored is best)
2 tbsp margarine
2 tbsp flour

Preparation:
Heat soymilk in saucepan over low heat.

Once soymilk is hot, add margarine and flour, whisking vigorously to incorporate and avoid forming lumps.

Allow to simmer, stirring frequently, until sauce has thickened.

Sausage and Mushroom Étouffée

FROM: http://blog.fatfreevegan.com/2012/02/vegan-sausage-and-mushroom-etoufee.html

A quarter teaspoon each of the cayenne, white, and black pepper will probably provide enough heat for most people, but if you like your food fiery, add more to taste, but try to keep the amounts balanced. If you don’t like spicy dishes, start with 1/8 teaspoon of each pepper and build up from there.

Ingredients

• 1/3 cup unbleached white flour
• 2 cups “no-chicken” or other vegetable broth
• 1 medium onion, finely chopped
• 1 rib celery, finely chopped
• 1/2 green bell pepper, stemmed, seeded, and finely chopped
• 8 ounces mushrooms, stemmed and halved
• 4 cloves garlic, minced
• 1 teaspoon soy sauce
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 1/4 – 1/2 teaspoon cayenne pepper
• 1/4 – 1/2 teaspoon freshly ground black pepper
• 1/4 – 1/2 teaspoon freshly ground white pepper
• 1/2 teaspoon dried basil
• 14-16 ounces vegan sausage (such as Tofurky or Fauxsages), sliced thickly
• 4 green onions (scallions), sliced

Instructions

1. Put the flour in a small skillet and heat it over medium-high heat. Cook, stirring almost constantly, until it is the color of light brown sugar, about 15 minutes. Be very careful–it burns easily if not stirred. If it burns, throw it out and start over again. When it reaches the right color, transfer it to the blender, add the broth, and blend it until smooth. Set aside.
2. While you’re stirring the flour, you can begin cooking the vegetables. Heat a large non-stick skillet. Add the onion and cook for about three minutes, adding water by the tablespoon if needed to prevent sticking. Add the celery and bell pepper and continue to cook until the onion is beginning to brown. Add the mushrooms and a tablespoon of water and cover tightly. Cook until the mushrooms begin to exude their liquid, about 3 minutes. Add the garlic and cook another minute.
3. Give the flour mixture another quick whirl in the blender and add it to the vegetables. Add the soy sauce and all the seasonings and cook, stirring often, until sauce has thickened. Reduce heat and add the sliced sausage. Cover and cook on low for about 15 minutes, stirring occasionally. If the gravy seems too thick, add a little more vegetable broth.
4. Check the seasonings and add more pepper and salt if needed. Stir in the green onions and serve over rice.

Preparation time: 15 minute(s) | Cooking time: 45 minute(s)

Number of servings (yield): 4

Nutrition (per serving, using Italian Fauxsages): 305 calories, 51 calories from fat, 5.9g total fat, 0mg cholesterol, 1158.8mg sodium, 377.7mg potassium, 32.9g carbohydrates, 6g fiber, 3.4g sugar, 34.4g protein, 8.4 points. Nutritional analysis will vary depending on the type of sausage used.