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Born Free USA Blog

Born Free USA Blog

My Favorite Vegan Foods

Published 07/23/08
By Diana Oliver, Development Associate

As a lacto/ovo vegetarian I was hard pressed to find some vegan food I like or let alone love. What some of our readers might not know is that we, Born Free USA united with API staff, have an office tradition that has been going on for over 30 years now — group lunches. Each month we take turns cooking lunch for each other. It was during these vegan lunches that I’ve discovered some delicious recipes I thought I’d share. Here are a few. Enjoy!

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Zibby’s Mac & Cheese recipe

1 pound pasta (regular or gluten-free)

Blend together:

1-1/4 cups water
1 cup plain, fat-free soymilk (may use other non-dairy milk)
3/4 cup nutritional yeast
3 tbsp cornstarch or potato starch
1 tbsp lemon juice
1 tsp salt (or more to taste)
1/2 tsp garlic powder
1 tsp onion powder
1/2 tsp dry mustard
1/2 tsp smoked paprika
1/2 tsp turmeric
pinch cayenne pepper
2 tbsp tahini
1 tsp mellow white miso (or additional salt)
black pepper to taste

Put the pasta on to boil, according to package directions. While it’s cooking, blend all remaining ingredients together in a blender. When the pasta is al dente, drain it, reserving about 1/2 cup of the cooking water, and return the pasta to pan. Add the sauce mixture and cook, stirring, until mixture boils and thickens. Add a little of the pasta water if more moistness is needed.

If the sauce is not as flavorful as you'd like, add a little more mustard and onion powder.

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Jessica’s Raw, sugar-free, gluten-free, wheat-free, yeast-free, vegan, Chocolate Mousse

1 cup raw chocolate-coconut butter (I found mine at the co-op)
1 ripe avocado
1/4 cup water
2 tbsp raw cacao powder
3 tbsp raw agave nectar
1 can raw coconut milk, separated, only put in the creamy part; leave behind the watery part
1/4 teaspoon Celtic sea salt

I saw some recipes in my search also include 1/4 to 1/2 teaspoon of vanilla extract but I didn’t put that in mine as I did not know if that technically still counted as “sugar free” and “raw.”
Whisk together and serve, or chill.

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Barbara’s Chocolate Chunk Cookies

2-1/4 cups all-purpose flour
1 tsp baking soda
3/4 tsp salt
1 cup Fleishmann’s unsalted margarine, softened
3/4 cup sugar
3/4 cup brown sugar, packed
2 tsp vanilla
Egg replacer for 2 eggs
1 cup walnuts, chopped
12 oz semisweet chocolate chips
2 squares of semisweet chocolate, sliced into chunks

Preheat oven to 375 degrees. Combine the flour, salt, and baking soda. Set aside. Beat the margarine with both sugars until creamy. Add vanilla and egg replacer. Slowly add the dry ingredients and walnuts and mix by hand. Add chocolate chips and chunks. Place on ungreased cookie sheet. Bake at 375 for 9-11 minutes and remove promptly from oven. Makes 2 dozen cookies.

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Diana’s Tofu Scramble

1/4 of an onion, chopped
2 tbsp olive oil
1/2 red, green, yellow bell pepper
1 lb extra firm tofu, chopped into small squares
1 tbsp Bragg’s (healthier soy sauce)
1 or 2 cups salsa ranchera
2 minced fresh peeled garlic cloves
1 tsp of chilli powder
1 tsp of garlic powder
1 tsp of paprika
1 tsp of garlic salt
1 tsp of cayenne pepper

Medium heat in large pan olive oil and onion adding all other ingredients and cook until the onion is almost translucent. Add tofu last. Tastes super good with warm black beans, tofu sour cream, and avocado.

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Blogging off,

Diana

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