Fresh Squeezed : Limon Noir

I was visiting friends last weekend in LA, and Emily made this amazing vegan sandwich. (She really enjoys making vegan food for me!) I didn’t have the recipe, but I thought all week about how I would construct something. The Pesto recipe is the first step, though you could go buy pre-made pesto sauce. I’m a fan of making most sauces, dips, etc. on my own. There’s something special that comes from eating food you’ve made with your own hands. Add the rave reviews you’ll get from friends and it jumps up another notch!

Seitan, Pesto and Sundried Tomato Sandwichs

16oz. pkg of Seitan (works well if you use the Chicken flavored), chopped
8 oz. of Soy Mozarella, grated
8 Sundried tomatos from oil, drained and coarsely chopped
1/2 bunch of fresh Basil, coarsely chopped
1 loaf rustic bread, like Pugilese
Salt and Pepper to taste
3 tbsp. Olive oil
Pesto Sauce

Directions:

Heat oven to 400.
Heat oil in pan over medium-high heat.
When hot, add chopped Seitan. Season with salt and pepper.
Saute for 5 minutes and remove from heat.
Slice loaf of bread in half, lengthwise. Arrange pieces cut-side up on a baking sheet.
Spread each side of loaf with desired amount pesto sauce.
Put seitan on bottom piece of bread. Add the sundried tomatos on top.
Divide chopped basil in half. Add to the top of the bread.
Divide mozarella in half. Add to the top of the bread.
Bake in oven for 10 minutes, or until cheese is melting.

Remove from oven. Put the top piece of bread onto the bottom piece. Cut into desired serving sizes and serve immediately.

Variations.

For meat eaters:
Replace Seitan with 1lb. of chicken and Soy Mozarella with 8 0z. of fresh Mozarella.
Cook chicken till cooked through. Proceed with the rest of the recipe.

sundried

(adapted from The Chocolate Chip Cookie Page)

Chocolate Chip Cookies

Ingredients

1 cup margarine
1 cup unbleached sugar
1/2 cup organic brown sugar
3 tsp. Ener-G Foods Egg Replacer
4 tbsp hot water
2 teaspoons vanilla
2 cups flour
1 teaspoon soda
1-1/2 teaspoon salt
One 12-ounce package chocolate chips.
1/2 cup chopped walnuts

Directions

Cream margarine and sugars in a large bowl.
Add egg replacer, hot water and vanilla, mix well.
Add dry ingredients.
Stir in chocolate chips and walnuts.
Drop teaspoonfuls onto greased cookie sheet.
Bake at 350 degrees for 10 to 12 minutes.

cookies

1/2 cup softened butter or margarine
1 cup granulated sugar
2 eggs
1 cup mashed ripe bananas (3 medium)
2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped walnuts

Cream butter and sugar together. Add one egg at a time, beating till smooth. Blend in mashed bananas.
In second bowl, stir flour with baking soda, baking powder, salt and nuts. Add to banana mixture stirring only to moisten. Transfer to greased loaf pan. Bake in 350 deg. F. oven for about 1 hour until inserted toothpick comes out clean. Let stand 10 minutes. Remove from pan and place on cake rack to cool. Wrap to store.
This banana bread recipe makes 1 loaf.

bread

1 can chickpeas, rinsed and drained
1/4 cup veggie broth
2 tbsp olive oil
Juice from 2 lemons
4 tbsp. tahini
2 cloves garlic, chopped
1 tsp. salt
2 tsp. ground cumin
1/4 tsp. cayenne

Chop garlic in food processor
Add chickpeas and veggie broth, process till smooth
Add cumin, salt cayenne, tahini, lemon juice, process till smooth
Add olive oil and process till smooth
Transfer to serving bowl
Pour 1 tbsp olive oil over top
Sprinkle with ground cumin and cayenne
Let stand at room temperature for approx. 10 min to let flavors blend
Serve with warm pita

hummus

1 block of Tofu (14 – 16 oz.)
2 cloves garlic, chopped
1 small head of broccoli, chopped into florets
1/2 can of garbanzo beans
1 tsp. ground cumin
1 tsp. salt
1 tsp. pepper
1/2 tsp. cayenne pepper
1/4 cup Veggie broth
Oil to saute in (approx. 2 tbsp.)

Heat oil in skillet
Add broccoli and saute for 2 min.
Add broth and garlic, cover and steam till broccoli is tender, approx. 4 min
Add garbanzo beans and cook for 2 min
Crumble tofu into skillet
Add spices
Cook till broth has evaporated and vegetables are tender

Alternatives:
With potatoes – Use small potatoes, like Yukon Gold. Coarsely chop potatoes. Add to skillet before broccoli, saute for 5 min, then add broccoli and continue with recipe.
With onions – Chop 1/2 an onion. Add to skillet first, saute until soft, approx. 3 min.

tofu

1.5 cups soy cream cheese
1 cup sugar (you could try reducing this for a less sweet version)
1 cup silken tofu (if you use any other type of tofu, the cake sometimes comes out more like tofu pie)
1/4 cup plus 2 tablespoons unsweetened cocoa
1/4 cup all purpose flour
1/4 cup amaretto
1 teaspoon vanilla
1/4 teaspoon salt
1 egg (or Ener-G Foods egg replacer)
2 tablespoons semisweet chocolate chips
1 graham cracker crust

Using a food processor or blender, add cream cheese and next 7 ingredients, processing until smooth. (Be sure to process until smooth. It makes for a better cake) Add egg and process just until blended. Fold in chocolate chips.

Slowly pour mixture into crust. Bake at 300 degrees for 65-70 minutes or until cheesecake is set. Let cool in pan on wire rack. Cover and chill at least 8 hours. Serve when ready.

You can substitute 1/4 cup creme de menthe for amaretto.

cheesecake