jessr2386
It is a white plate with bubbles/circles indented in it. Here is a photo of the plate: http://tinypic.com/r/2ufa61g/6
Answer
I saw a Porcelain dinnerware set that looks like it. A Ted Muehling design called White Coral for Nymphenburg. The smaller, salad/desert plate has a very unusual, almost jagged and free-form rim, where as the large dinner plate and bread & butter plate have the more traditional, smooth edge rim. (I actually prefer the smaller plate rim..too bad they didn't do that for all of the pieces). Every one of the pieces are beautiful. Lovely.
It's really gorgeous and very refined..it looks just like delicate white coral..very cool. White Coral Nymphenburg was supposed to be available at Crate&Barrel retail stores and/or Crate&Barrel.com. (or to be more precise, CB2, which is a division of C&B) but I haven't seen any sign of it in their catalogs or C&B.com. Fine china and dinnerware retail stores carry the set, however. The set is quite a bit out of C&B's price point, frankly. The dinner plate alone costs $437.00. (place setting = around $1,300.00). yikes.
The individual pieces are also available (awesome additional serving pieces, complimentary shell design pieces and individual 'clam shells', too). The 2nd link gives more detail and you'll be able to see each piece (and zoom in on each one). Price-y, though. But have no fear; often times, a popular, designer set will be available at a much more reasonable price when the other dinnerware manufacturers make/create their own version (a knock-off, basically..that will not be Porcelain china but much more affordable). As with clothing, shoes, handbags, etc..once a design/style is a hit, practically everyone will be manufacturing their own version.
White Coral Nymphenburg:
http://www.thisnext.com/item/5AFD9DA8/4A75DBB2/White-Coral-Dinnerware
(for some reason that image wasn't loading) ^
so, here's another image
White Coral Nymphenburg~ArteDona:
http://www.artedona.com/en/Dinnerware/Dinnerware-white/Nymphenburg-White-Coral.html
UnicaHome.com~White Coral Nymphenburg~purchase:
http://www.unicahome.com/p33285/nymphenburg-porzellan/white-coral-dinnerware-by-ted-muehling-for-nymphenburg.html
White Coral Nymphenburg Hurricane lamp and vase:
http://www.artedona.com/en/Home-Decor/Candle-holders/Nymphenburg-Coral-vase-and-hurricane-lamp.html?cur=3&force_sid=540ac1c6503268d32f4c0b2726c87654
White (and Red) Coral Nymphenburg spoons:
http://www.artedona.com/en/Table-Accessories/Caviar-accessories/Nymphenburg-Coral-spoons.html?cur=3
I saw a Porcelain dinnerware set that looks like it. A Ted Muehling design called White Coral for Nymphenburg. The smaller, salad/desert plate has a very unusual, almost jagged and free-form rim, where as the large dinner plate and bread & butter plate have the more traditional, smooth edge rim. (I actually prefer the smaller plate rim..too bad they didn't do that for all of the pieces). Every one of the pieces are beautiful. Lovely.
It's really gorgeous and very refined..it looks just like delicate white coral..very cool. White Coral Nymphenburg was supposed to be available at Crate&Barrel retail stores and/or Crate&Barrel.com. (or to be more precise, CB2, which is a division of C&B) but I haven't seen any sign of it in their catalogs or C&B.com. Fine china and dinnerware retail stores carry the set, however. The set is quite a bit out of C&B's price point, frankly. The dinner plate alone costs $437.00. (place setting = around $1,300.00). yikes.
The individual pieces are also available (awesome additional serving pieces, complimentary shell design pieces and individual 'clam shells', too). The 2nd link gives more detail and you'll be able to see each piece (and zoom in on each one). Price-y, though. But have no fear; often times, a popular, designer set will be available at a much more reasonable price when the other dinnerware manufacturers make/create their own version (a knock-off, basically..that will not be Porcelain china but much more affordable). As with clothing, shoes, handbags, etc..once a design/style is a hit, practically everyone will be manufacturing their own version.
White Coral Nymphenburg:
http://www.thisnext.com/item/5AFD9DA8/4A75DBB2/White-Coral-Dinnerware
(for some reason that image wasn't loading) ^
so, here's another image
White Coral Nymphenburg~ArteDona:
http://www.artedona.com/en/Dinnerware/Dinnerware-white/Nymphenburg-White-Coral.html
UnicaHome.com~White Coral Nymphenburg~purchase:
http://www.unicahome.com/p33285/nymphenburg-porzellan/white-coral-dinnerware-by-ted-muehling-for-nymphenburg.html
White Coral Nymphenburg Hurricane lamp and vase:
http://www.artedona.com/en/Home-Decor/Candle-holders/Nymphenburg-Coral-vase-and-hurricane-lamp.html?cur=3&force_sid=540ac1c6503268d32f4c0b2726c87654
White (and Red) Coral Nymphenburg spoons:
http://www.artedona.com/en/Table-Accessories/Caviar-accessories/Nymphenburg-Coral-spoons.html?cur=3
Vegan Thanksgiving Dinner?
rougekitty
I'd appreciate ideas for a festive, vegan holiday dinner. Thanks!
Answer
Thanksgiving "Meat" Loaf
Ingredients (use vegan versions):
substitute for 2 eggs (mix 1 tablespoon arrowroot powder, 1 tablespoon corn starch, and 4 tablespoons water)
1 tablespoon soy sauce
1 box medium firm silken tofu (350 g)
3/4 cup chopped walnuts
1 packet vegan dried onion soup mix (1.5 oz)
1 teaspoon oil
1 1/2 cups chopped onion
2/4 cup chopped celery
2 cups chopped mushrooms (use portobello mushrooms for a heartier taste)
1 1/2 teaspoon each of oregano and basil
1/2 teaspoon sage
1 1/2 cups bread crumbs (Variations: To make it stick together better, try lowering the bread crumbs to 3/4 cup and adding one of the following: 1 extra box of tofu, 1 cup of instant mashed potato flakes, 1 - 1 1/2 cup of cooked brown rice or 1 cup burger-style crumbles)
Directions:
Mix egg substitute, soy sauce, tofu & onion soup mix together in blender. Add walnuts & blend until smooth.
Saute vegetables until onions are transparent (add other diced veggies if you wish - ie peppers, carrotsetc). Add herbs/spices while vegetables are frying.
Mix blender ingredients, cooked vegetables and bread crumbs together in a large bowl.
Press into a greased loaf pan.
Bake at 350 degress F. for 1 hour and 15 minutes. Let cool slightly. Turn loaf out and slice.
This has become a standard dish at my parents house when all sorts of eating habits must be catered to. Even the most obstinate meat eaters love it. It is also excellent the next day cold on a sandwich with a bit of mustard.
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Recipe submitted by Marc Schaefgen mschaefg@io.com
Marc's Marinated Tofu Cutlets
Ingredients (use vegan versions):
1 1/2 cups fruit juice (I like pineapple-coconut!!)
1/3 cup tamari or other soy sauce
1 tablespoon toasted sesame oil
6 cloves finely chopped garlic
2 tablespoons finely chopped ginger
1 tablespoon fresh ground chile pepper (preferably ancho chile)
1 lb. firm curd style tofu (optional: freeze tofu and thaw before marinating)
1/4 cup whole wheat flour
1/3 cup rolled oats
1/2 cup bread crumbs
2 tablespoons olive oil
2 tablespoons arrowroot or 3 tablespoons white flour
Directions:
Combine fruit juice, tamari, sesame oil, garlic, ginger and chile pepper in a bowl. Whisk until oil is well combined, set marinade aside. Drain tofu (in order to remove excess water: place it between two cutting boards with a can or two on top for extra weight) and cut into eight equal cutlets by cutting in half the short way, and dividing the halves into quarters. Place tofu in a dish and marinate for at least 1 hour up to 12 hours. I usually start it in the morning and let it marinate about 8 hours.
In a shallow dish (glass pie pan) combine flour, oats, and bread crumbs. Add some chile pepper, or any other spices you like to the dry mix. I usually use chile pepper, dried basil and oregano, and a bit of cumin. Take marinated tofu cutlets and dredge through the dry mix making sure to cover the entire cutlet. Add Olive oil to a hot skillet and pan fry cutlets, until vegan breading turns a dark golden brown. Remove cutlets from pan and place in oven to keep warm.
Add marinade mixture to skillet. Add arrowroot to skillet, whisk, and reduce marinade until it forms a nice thick gravy. Add water if too thick, or more arrowroot if too thin. Serve with gravy on the side.
This makes a great substitute for the normal Thanksgiving main entree. Serve with traditional side dishes, and don't forget the tofu pumpkin pie!
Serves: 2-4
Preparation time: 30-45 minutes
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Recipe submitted by towanda, 07/27/06
Sweet Potatoes with Apples and Walnuts
Ingredients (use vegan versions):
4 large sweet potatoes, peeled and diced
2 Granny Smith apples, peeled and diced
1 cup chopped walnuts
1 cup sweetener (I use 1/2 cup brown rice syrup and 1/2 cup maple syrup, but I originally
used 1 cup brown sugar)
1/2 cup vegan margarine (I use Earth Balance because it is all I can get)
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg (I use freshly grated)
Directions:
Blanch the sweet potatoes in salted boiling water for 5 minutes or until slightly tender, but not cooked through. Rinse with cold water and drain thoroughly. Place the sweet potatoes in a large mixing bowl with the apples.
In a frying pan, combine remaining ingredients, except walnuts. Boil for at least 1 minutes, then add walnuts. Boil for at least another minute. Pour mixture over potatoes and apples and mix well.
Bake at 350 for 30 minutes covered and 15 minutes uncovered.
Serves: 8
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Recipe submitted by Lorien Henson
Vegetarian Chicken Gravy
Ingredients (use vegan versions):
2 tablespoons margarine
2 tablespoons all-purpose flour (use tapioca flour for a wheat-free version)
1/4 teaspoon veggie poultry seasoning
1/8 teaspoon salt
1/8 teaspoon paprika
1 cup low-salt vegetarian chicken-flavoured broth
Directions:
Melt butter in a small saucepan over medium heat.
Add flour, poultry seasoning, salt, and paprika, stirring with a whisk.
Gradually add broth, stirring until blended.
Cook 5 minutes over medium-high heat or until thick, stirring constantly.
Yield: 6 servings (serving size: 2 1/2 tblsp)
Note: Chicken broth is the vegetarian chicken-flavoured powder (similar looking to the name brand Bovril). I've bought it in bulk from a large health food store and I've also seen it available at regular grocery stores sold next to the real chicken broth. Usually the directions call for 1 tblsp for 3/4 cup hot water, so add a bit more powder and 1/4 cup more water to equal 1 cup broth required for this recipe.
P.S. This gravy is awesome with mashe'd potatoes! In my family, there are still a couple of meat-eaters and they really like this gravy, too.
Serves: 6
Preparation time: 15 minutes
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Recipe submitted by Bruce caines@mindspring.com
Vegan Gravy
Ingredients (use vegan versions):
8 tablespoons vegetable oil
3-6 cloves of garlic, squashed and minced
3 slices of yellow onion, chopped
8 tablespoons all-purpose flour
2 tablespoons nutritional yeast
4 tablespoons Bragg's Liquid Aminos, low sodium soy sauce or tamari sauce
2 1/2 cups water or vegetable broth (to start)
1/2 teaspoon ground sage (dry)
salt and freshly ground black pepper to taste
1/4 cup red wine or red wine vinegar
2 tablespoons balsamic vinegar
6 sliced mushrooms (optional)
Directions:
In a medium saucepan heat oil on a medium or medium-low heat. Add garlic and onion and cook until slightly tender and translucent.
Add the flour, yeast and soy (or tamari) to make a paste or roux. Be careful not to let it burn. GRADUALLY add the water, stirring constantly. With frequent stirring, bring the gravy to a boil and allow it to thicken. Add pepper, mushrooms, red wine (or red wine vinegar) and balsamic vinegar.
If the gravy is too thin (unlikely) add a small amount of cornstarch which has been dissolved in some cold water. (Dissolving the cornstarch in water first will prevent lumps.)
You can add more water to the gravy if you want a lighter gravy for certain dishes. The flavor is very strong and can easily handle the extra liquid. Its even better if you let it sit in the fridge overnight and gently reheat it. This is great over a lentil loaf, bisquits, potatoes--just about anything you would want to smother with a rich gravy! Enjoy!
Serves: Approx 4 cups
Preparation time: 15-20 minutes
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Recipe submitted by Anne Wolfley
Vegetarian Stuffing
Ingredients (use vegan versions):
6 cups diced bread
2 tablespoons margarine
1 medium onion, diced
3 stalks celery, sliced
2 large carrots, peeled and thinly sliced
1/4 teaspoon rosemary
1/4 teaspoon thyme
1/4 teaspoon sage
1/4 cup chopped fresh parsley
3 tablespoons raisins
1/4 cup each walnuts and pecans
1/2 teaspoon salt, or to taste
1 1/2 cups vegetable stock
1/2 to 3/4 of a red delicious apple, optional
Directions:
Preheat oven to 350 degrees. Place diced vegan bread in a 9 x 13 baking pan and place in oven for about 15 minutes, until the vegan bread is well toasted. Meanwhile, warm the margarine in a saucepan and saute onion, celery and carrots over medium heat until onion is translucent.
Remove vegan bread from oven and add onion mixture, herbs, parsley, raisins, optional apple, nuts and salt. Mix well. Carefully drizzle the stuffing with vegetable stock and toss gently.
Bake, uncovered, for 20-30 minutes.
Season with black pepper if desired.
Serves: 6-8
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Recipe submitted by karla_marx, 06/22/05
Vegan Green Bean Casserole
Ingredients (use vegan versions):
1 can French cut green beans
1.5 canisters vegan French fried onions
1.5 cups soymilk
1 cube veggie bouillon
2-3 tablespoon corn starch (or potato starch) mixed with 2-3
tablespoon cold water to use as a thickener
1/2 medium onion, diced
1 carrot, diced
3/4 cup chopped mushrooms (button, crimini, portabella, whatever)
1-2 tablespoon vegetable oil
1/2 teaspoon each of garlic, salt, pepper, basil, oregano, sage, marjoram, thyme,
whatever other hearty herbs make you happy
Directions:
This is meant to be a vegan version of the traditional green bean casserole served at holidays, etc., for those of you who loved it and were sad to not have it at the holidays once you went vegan. Many of my non-veggie friends like this better than traditional green bean casserole because it has more veggies and more herbs and spices.
Heat soy milk and veggie bouillon in a saucepan, stirring until bouillon cube disintegrates. Do not boil or scald the soy milk. Just heat it.
Sauté onions, carrots, and mushrooms in the veggie oil in a skillet. Add salt, pepper, and herbs and spices.
Mix the starch and water well, and pour into the soymilk/bouillon. Stir well, because this will coagulate pretty quickly. Quickly add the can of green beans, the sautéed veggies, and about half of your French fried onions, and stir well.
Pour that mixture into a casserole dish or pan and top with remaining French fried onions. Bake in oven at about 350 degrees for 10-15 minutes, until the onions begin to brown. Remove. Eat. Enjoy.
Serves: 4-6
Preparation time: 15-20 minutes
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Recipe submitted by MegMarie, 08/08/03
Cranberry Salsa
Ingredients (use vegan versions):
2 cans whole cranberry sauce
4 green onions
2 jalapenos
6 serrano peppers
1 small white onion
juice of 2 limes
2 blocks of vegan cream cheese
Directions:
This recipe is a piece of cake!
If you have a food processor chop up the onions and peppers in there. Move this mixture to a large bowl. Add the cranberry sauce and stir it all up. Once everything is combined really well squeeze the two limes over it and stir again. Youll want to refrigerate this for at least an hour before serving. Its much tastier cold.
If you don't have a food processor, be careful chopping the jalapenos. The oils from this pepper sting a lot if they get onto your face or even worse, into your eyes. Just wash your hands often and you should be ok.
Serve with your favorite vegan cream cheese and vegan crackers. I like to spread the cream cheese onto my cracker then top it with salsa. Some people like to dump the salsa over the cream cheese on the plate. Thats up to you.
Serves: a ton!
Preparation time: 20 min
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Recipe submitted by nstemple@hotmail.com
Maple Wheat Rolls
Ingredients (use vegan versions):
1 1/2 cups warm water
3 tablespoons maple syrup
1 pkg. dry yeast
1/4 cup canola oil
1 1/2 cups whole-wheat flour
2 1/2 cups unbleached white flour
1 teaspoon salt
Oil for brushing
Directions:
1. In a large bowl, combine water and maple syrup. Add yeast and stir to dissolve. Cover and let sit until bubbly, about 5 minutes.
2. To yeast mixture, add canola oil, whole-wheat flour, 1 1/2 cups unbleached white flour, and salt. Stir until well mixed.
3. Generously flour a work suface with some the remaining flour and place dough on it. Knead dough, gradually incorporating remaining flour. The kneading will take 10 to 12 minutes. By the end of this time the dough should have a slight stick to it but not stick to your hands. Cover dough with an inverted bowl and let rise until doubled, 30 to 60 minutes.
4. Lightly oil an 8 by 8-inch baking pan. Divide dough into 16 equal pieces, shape into round balls, brush lightly with oil, and place in prepared pan. Cover and let rise until until doubled, 30 to 60 minutes.
5. Preheat oven to 400 degrees. Bake rolls until golden brown, 20 to 25 minutes.
These are perfect with a holiday meal, or any time.
For more recipes, visit my website at:
http://www.geocities.com/Wellesley/Garden/6817
Serves: makes 16 rolls
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Recipe submitted by Robin
Tofu Pumpkin Pie
Ingredients (use vegan versions):
1 can (16 ounces) pureed pumpkin
3/4 cup sugar or sucanat (or 1/2 cup maple syrup)
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 teaspoon ground allspice, optional
1/2 teaspoon ground nutmeg, optional
2-3 tablespoons cornstarch to firm up the pie filling
1 package (10-12 ounces) silken/soft tofu
1 9-in unbaked vegan pie shell
Directions:
Preheat oven to 425 F. Blend the pumpkin and sugar. Add salt, spices, cornstarch and tofu, mix thoroughly. Pour mixture into pie shell and bake for 15 minutes. Lower heat to 350 F and bake for another 60 minutes. Chill and serve. Dont use the low fat tofu, then the pie tastes like it was made with tofu. This pie is soooo yummy, it will fool almost anyone. I made it last Thanksgiving for my whole family, I am the only one, and everyone asked for seconds. They begged me to make another one for Christmas dinner. Top with non dairy topping and it will fool any pumpkin pie lover.
Serves: 8
Thanksgiving "Meat" Loaf
Ingredients (use vegan versions):
substitute for 2 eggs (mix 1 tablespoon arrowroot powder, 1 tablespoon corn starch, and 4 tablespoons water)
1 tablespoon soy sauce
1 box medium firm silken tofu (350 g)
3/4 cup chopped walnuts
1 packet vegan dried onion soup mix (1.5 oz)
1 teaspoon oil
1 1/2 cups chopped onion
2/4 cup chopped celery
2 cups chopped mushrooms (use portobello mushrooms for a heartier taste)
1 1/2 teaspoon each of oregano and basil
1/2 teaspoon sage
1 1/2 cups bread crumbs (Variations: To make it stick together better, try lowering the bread crumbs to 3/4 cup and adding one of the following: 1 extra box of tofu, 1 cup of instant mashed potato flakes, 1 - 1 1/2 cup of cooked brown rice or 1 cup burger-style crumbles)
Directions:
Mix egg substitute, soy sauce, tofu & onion soup mix together in blender. Add walnuts & blend until smooth.
Saute vegetables until onions are transparent (add other diced veggies if you wish - ie peppers, carrotsetc). Add herbs/spices while vegetables are frying.
Mix blender ingredients, cooked vegetables and bread crumbs together in a large bowl.
Press into a greased loaf pan.
Bake at 350 degress F. for 1 hour and 15 minutes. Let cool slightly. Turn loaf out and slice.
This has become a standard dish at my parents house when all sorts of eating habits must be catered to. Even the most obstinate meat eaters love it. It is also excellent the next day cold on a sandwich with a bit of mustard.
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Recipe submitted by Marc Schaefgen mschaefg@io.com
Marc's Marinated Tofu Cutlets
Ingredients (use vegan versions):
1 1/2 cups fruit juice (I like pineapple-coconut!!)
1/3 cup tamari or other soy sauce
1 tablespoon toasted sesame oil
6 cloves finely chopped garlic
2 tablespoons finely chopped ginger
1 tablespoon fresh ground chile pepper (preferably ancho chile)
1 lb. firm curd style tofu (optional: freeze tofu and thaw before marinating)
1/4 cup whole wheat flour
1/3 cup rolled oats
1/2 cup bread crumbs
2 tablespoons olive oil
2 tablespoons arrowroot or 3 tablespoons white flour
Directions:
Combine fruit juice, tamari, sesame oil, garlic, ginger and chile pepper in a bowl. Whisk until oil is well combined, set marinade aside. Drain tofu (in order to remove excess water: place it between two cutting boards with a can or two on top for extra weight) and cut into eight equal cutlets by cutting in half the short way, and dividing the halves into quarters. Place tofu in a dish and marinate for at least 1 hour up to 12 hours. I usually start it in the morning and let it marinate about 8 hours.
In a shallow dish (glass pie pan) combine flour, oats, and bread crumbs. Add some chile pepper, or any other spices you like to the dry mix. I usually use chile pepper, dried basil and oregano, and a bit of cumin. Take marinated tofu cutlets and dredge through the dry mix making sure to cover the entire cutlet. Add Olive oil to a hot skillet and pan fry cutlets, until vegan breading turns a dark golden brown. Remove cutlets from pan and place in oven to keep warm.
Add marinade mixture to skillet. Add arrowroot to skillet, whisk, and reduce marinade until it forms a nice thick gravy. Add water if too thick, or more arrowroot if too thin. Serve with gravy on the side.
This makes a great substitute for the normal Thanksgiving main entree. Serve with traditional side dishes, and don't forget the tofu pumpkin pie!
Serves: 2-4
Preparation time: 30-45 minutes
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Recipe submitted by towanda, 07/27/06
Sweet Potatoes with Apples and Walnuts
Ingredients (use vegan versions):
4 large sweet potatoes, peeled and diced
2 Granny Smith apples, peeled and diced
1 cup chopped walnuts
1 cup sweetener (I use 1/2 cup brown rice syrup and 1/2 cup maple syrup, but I originally
used 1 cup brown sugar)
1/2 cup vegan margarine (I use Earth Balance because it is all I can get)
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg (I use freshly grated)
Directions:
Blanch the sweet potatoes in salted boiling water for 5 minutes or until slightly tender, but not cooked through. Rinse with cold water and drain thoroughly. Place the sweet potatoes in a large mixing bowl with the apples.
In a frying pan, combine remaining ingredients, except walnuts. Boil for at least 1 minutes, then add walnuts. Boil for at least another minute. Pour mixture over potatoes and apples and mix well.
Bake at 350 for 30 minutes covered and 15 minutes uncovered.
Serves: 8
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Photo by willwolf
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Recipe submitted by Lorien Henson
Vegetarian Chicken Gravy
Ingredients (use vegan versions):
2 tablespoons margarine
2 tablespoons all-purpose flour (use tapioca flour for a wheat-free version)
1/4 teaspoon veggie poultry seasoning
1/8 teaspoon salt
1/8 teaspoon paprika
1 cup low-salt vegetarian chicken-flavoured broth
Directions:
Melt butter in a small saucepan over medium heat.
Add flour, poultry seasoning, salt, and paprika, stirring with a whisk.
Gradually add broth, stirring until blended.
Cook 5 minutes over medium-high heat or until thick, stirring constantly.
Yield: 6 servings (serving size: 2 1/2 tblsp)
Note: Chicken broth is the vegetarian chicken-flavoured powder (similar looking to the name brand Bovril). I've bought it in bulk from a large health food store and I've also seen it available at regular grocery stores sold next to the real chicken broth. Usually the directions call for 1 tblsp for 3/4 cup hot water, so add a bit more powder and 1/4 cup more water to equal 1 cup broth required for this recipe.
P.S. This gravy is awesome with mashe'd potatoes! In my family, there are still a couple of meat-eaters and they really like this gravy, too.
Serves: 6
Preparation time: 15 minutes
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Photo by SarahandKevin
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Recipe submitted by Bruce caines@mindspring.com
Vegan Gravy
Ingredients (use vegan versions):
8 tablespoons vegetable oil
3-6 cloves of garlic, squashed and minced
3 slices of yellow onion, chopped
8 tablespoons all-purpose flour
2 tablespoons nutritional yeast
4 tablespoons Bragg's Liquid Aminos, low sodium soy sauce or tamari sauce
2 1/2 cups water or vegetable broth (to start)
1/2 teaspoon ground sage (dry)
salt and freshly ground black pepper to taste
1/4 cup red wine or red wine vinegar
2 tablespoons balsamic vinegar
6 sliced mushrooms (optional)
Directions:
In a medium saucepan heat oil on a medium or medium-low heat. Add garlic and onion and cook until slightly tender and translucent.
Add the flour, yeast and soy (or tamari) to make a paste or roux. Be careful not to let it burn. GRADUALLY add the water, stirring constantly. With frequent stirring, bring the gravy to a boil and allow it to thicken. Add pepper, mushrooms, red wine (or red wine vinegar) and balsamic vinegar.
If the gravy is too thin (unlikely) add a small amount of cornstarch which has been dissolved in some cold water. (Dissolving the cornstarch in water first will prevent lumps.)
You can add more water to the gravy if you want a lighter gravy for certain dishes. The flavor is very strong and can easily handle the extra liquid. Its even better if you let it sit in the fridge overnight and gently reheat it. This is great over a lentil loaf, bisquits, potatoes--just about anything you would want to smother with a rich gravy! Enjoy!
Serves: Approx 4 cups
Preparation time: 15-20 minutes
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Photo by SarahandKevin
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Recipe submitted by Anne Wolfley
Vegetarian Stuffing
Ingredients (use vegan versions):
6 cups diced bread
2 tablespoons margarine
1 medium onion, diced
3 stalks celery, sliced
2 large carrots, peeled and thinly sliced
1/4 teaspoon rosemary
1/4 teaspoon thyme
1/4 teaspoon sage
1/4 cup chopped fresh parsley
3 tablespoons raisins
1/4 cup each walnuts and pecans
1/2 teaspoon salt, or to taste
1 1/2 cups vegetable stock
1/2 to 3/4 of a red delicious apple, optional
Directions:
Preheat oven to 350 degrees. Place diced vegan bread in a 9 x 13 baking pan and place in oven for about 15 minutes, until the vegan bread is well toasted. Meanwhile, warm the margarine in a saucepan and saute onion, celery and carrots over medium heat until onion is translucent.
Remove vegan bread from oven and add onion mixture, herbs, parsley, raisins, optional apple, nuts and salt. Mix well. Carefully drizzle the stuffing with vegetable stock and toss gently.
Bake, uncovered, for 20-30 minutes.
Season with black pepper if desired.
Serves: 6-8
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Photo by Beller
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Recipe submitted by karla_marx, 06/22/05
Vegan Green Bean Casserole
Ingredients (use vegan versions):
1 can French cut green beans
1.5 canisters vegan French fried onions
1.5 cups soymilk
1 cube veggie bouillon
2-3 tablespoon corn starch (or potato starch) mixed with 2-3
tablespoon cold water to use as a thickener
1/2 medium onion, diced
1 carrot, diced
3/4 cup chopped mushrooms (button, crimini, portabella, whatever)
1-2 tablespoon vegetable oil
1/2 teaspoon each of garlic, salt, pepper, basil, oregano, sage, marjoram, thyme,
whatever other hearty herbs make you happy
Directions:
This is meant to be a vegan version of the traditional green bean casserole served at holidays, etc., for those of you who loved it and were sad to not have it at the holidays once you went vegan. Many of my non-veggie friends like this better than traditional green bean casserole because it has more veggies and more herbs and spices.
Heat soy milk and veggie bouillon in a saucepan, stirring until bouillon cube disintegrates. Do not boil or scald the soy milk. Just heat it.
Sauté onions, carrots, and mushrooms in the veggie oil in a skillet. Add salt, pepper, and herbs and spices.
Mix the starch and water well, and pour into the soymilk/bouillon. Stir well, because this will coagulate pretty quickly. Quickly add the can of green beans, the sautéed veggies, and about half of your French fried onions, and stir well.
Pour that mixture into a casserole dish or pan and top with remaining French fried onions. Bake in oven at about 350 degrees for 10-15 minutes, until the onions begin to brown. Remove. Eat. Enjoy.
Serves: 4-6
Preparation time: 15-20 minutes
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Recipe submitted by MegMarie, 08/08/03
Cranberry Salsa
Ingredients (use vegan versions):
2 cans whole cranberry sauce
4 green onions
2 jalapenos
6 serrano peppers
1 small white onion
juice of 2 limes
2 blocks of vegan cream cheese
Directions:
This recipe is a piece of cake!
If you have a food processor chop up the onions and peppers in there. Move this mixture to a large bowl. Add the cranberry sauce and stir it all up. Once everything is combined really well squeeze the two limes over it and stir again. Youll want to refrigerate this for at least an hour before serving. Its much tastier cold.
If you don't have a food processor, be careful chopping the jalapenos. The oils from this pepper sting a lot if they get onto your face or even worse, into your eyes. Just wash your hands often and you should be ok.
Serve with your favorite vegan cream cheese and vegan crackers. I like to spread the cream cheese onto my cracker then top it with salsa. Some people like to dump the salsa over the cream cheese on the plate. Thats up to you.
Serves: a ton!
Preparation time: 20 min
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Recipe submitted by nstemple@hotmail.com
Maple Wheat Rolls
Ingredients (use vegan versions):
1 1/2 cups warm water
3 tablespoons maple syrup
1 pkg. dry yeast
1/4 cup canola oil
1 1/2 cups whole-wheat flour
2 1/2 cups unbleached white flour
1 teaspoon salt
Oil for brushing
Directions:
1. In a large bowl, combine water and maple syrup. Add yeast and stir to dissolve. Cover and let sit until bubbly, about 5 minutes.
2. To yeast mixture, add canola oil, whole-wheat flour, 1 1/2 cups unbleached white flour, and salt. Stir until well mixed.
3. Generously flour a work suface with some the remaining flour and place dough on it. Knead dough, gradually incorporating remaining flour. The kneading will take 10 to 12 minutes. By the end of this time the dough should have a slight stick to it but not stick to your hands. Cover dough with an inverted bowl and let rise until doubled, 30 to 60 minutes.
4. Lightly oil an 8 by 8-inch baking pan. Divide dough into 16 equal pieces, shape into round balls, brush lightly with oil, and place in prepared pan. Cover and let rise until until doubled, 30 to 60 minutes.
5. Preheat oven to 400 degrees. Bake rolls until golden brown, 20 to 25 minutes.
These are perfect with a holiday meal, or any time.
For more recipes, visit my website at:
http://www.geocities.com/Wellesley/Garden/6817
Serves: makes 16 rolls
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Recipe submitted by Robin
Tofu Pumpkin Pie
Ingredients (use vegan versions):
1 can (16 ounces) pureed pumpkin
3/4 cup sugar or sucanat (or 1/2 cup maple syrup)
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 teaspoon ground allspice, optional
1/2 teaspoon ground nutmeg, optional
2-3 tablespoons cornstarch to firm up the pie filling
1 package (10-12 ounces) silken/soft tofu
1 9-in unbaked vegan pie shell
Directions:
Preheat oven to 425 F. Blend the pumpkin and sugar. Add salt, spices, cornstarch and tofu, mix thoroughly. Pour mixture into pie shell and bake for 15 minutes. Lower heat to 350 F and bake for another 60 minutes. Chill and serve. Dont use the low fat tofu, then the pie tastes like it was made with tofu. This pie is soooo yummy, it will fool almost anyone. I made it last Thanksgiving for my whole family, I am the only one, and everyone asked for seconds. They begged me to make another one for Christmas dinner. Top with non dairy topping and it will fool any pumpkin pie lover.
Serves: 8
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Title Post: Does anyone know who makes/sells this dinner plate?
Rating: 93% based on 9658 ratings. 4 user reviews.
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Thanks For Coming To My Blog
Rating: 93% based on 9658 ratings. 4 user reviews.
Author: Unknown
Thanks For Coming To My Blog
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