speedvegan

Curried Squash, originally uploaded by speedvegan.

Jose went to the grocery store while I did some things around the apt. He had a grocery list with “winter squash” on it. When he returned from the store, he said “I didn’t know there are like 14 types of squash !” Yes, it is true. My favorite type of squash happens to be butternut which is exactly what I used in this recipe since the market was out of winter squash. Lucky me !

1/4 cup shelled raw pumpkin seeds
1 tbsp grated fresh ginger
2 tbsp olive oil
2 lbs butternut squash, peeled, seeded, and cut into 1/2 in pieces
1/2 cup raisins
1 tsp ground cinnamon
1 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp curry powder
2 cups vegetable broth

1. In a large skillet, toast pumpkin seeds over medium heat 4-5 minutes or until puffed and lightly browned, stirring occasionally.

2. Remove pumpkin seeds from skillet and set aside.

3. In the same skillet, cook and stir ginger in hot oil over medium heat for 1 minute.

3. Increase heat to medium-high and add squash.

4. Cook squash for 3-5 minutes or until it starts to brown.

5. Add the raisins, cinnamon, coriander, cumin and curry powder and cook for 1 more minute.

6. Carefully add broth to squash mixture and bring to boiling.

7. Reduce heat and cook, covered, for 10-15 minutes or until squash is tender, but not mushy.

8. To serve, spoon over brown rice and sprinkle with pumpkin seeds.

If you like Indian food, you will love this dish !

Sweet Potato Pie, originally uploaded by speedvegan.

I love sweet potatoes, so I decided to make a Sweet Potato Pie. I didn’t find a good vegan recipe so I just threw some of my favorite ingredients together. Fortunately, the outcome was better than I expected.

1 9 inch unbaked vegan pie crust
1 pk Mori-Nu silken firm tofu
1 15 oz can sweet potato puree
3/4 cup sugar
1/4 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup walnuts, chopped and toasted
1 tbsp maple syrup

1. Preheat over to 425 degrees.

2. Process tofu in blender until smooth. Transfer to a medium bowl. Stir in the sweet potato puree and sugar. Add salt and spices and mix thoroughly.

3. Pour mixture into pie crust. Sprinkle walnuts on top and drizzle with maple syrup.

4. Bake for 15 minutes at 425 degrees. Lower heat to 350 degrees and bake for another 40 minutes.

5. Chill and serve.

Tequila Lime Tofu, originally uploaded by speedvegan.

By now you have probably figured out that I love Mexican food. This weekend, I decided to make one of my favorite dishes. I hadn’t made it in a long time and had almost forgotten how good it is !

12 oz firm tofu (not silken)
1 clove garlic, minced
1 jalapeno, chopped
3 tbsp lime juice
2 tbsp tequila
1 tbsp olive oil
1 tsp favorite hot sauce
1/3 cup water
1 tbsp cilantro, chopped
1 tsp oregano
1 tsp basil
paprika, salt and pepper (to taste)

1. Drain and cut tofu into cubes or triangles. Place in large zip-lock bag.

2. In medium sized bowl, mix remaining ingredients.

3. Pour mixture into zip-lock bag making sure every piece of tofu is covered.

4. Close zip-lock bag tightly and chill for 3 hours.

5. Pour chilled contents of zip-lock bag into a large heated pan. Cook over medium heat for 5-7 minutes.

6. Serve with Mexican rice.

My boss and I shared this for lunch today.

Frittata, originally uploaded by speedvegan.

Eggs are the hardest thing to substitute when you are vegetarian or vegan. So even though I love Frittata, I haven’t had it in a while. I finally thought of a recipe and tried it for the first time this morning. I have to admit, it was pretty darn tasty and Jose agreed as he reached for seconds. I suggest you try this out sometime when you’re feeling adventurous.

1 tbsp olive oil
1 potato, peeled and diced
1 onion, diced
1 red pepper, seeded and diced
1 clove garlic, minced
1 tomato, seeded and diced
1 tbsp parsley, chopped
16 oz firm tofu, crumbled
1/2 cup soy milk
2 tbsp nutritional yeast flakes
2 tbsp whole wheat flour
1/2 tsp mustard
1/2 tsp salt
1/8 tsp turmeric
1/8 tsp ground pepper

1. In a non-stick skillet, saute the potatoes in the olive oil for 5 minutes.

2. Add the onion and saute an additional 3 minutes.

3. Add the red pepper and garlic, and saute an additional 3 minutes.

4. Add the tomato and parsley, and saute an additional 1 minute to soften them.

5. Remove the skillet from the heat. Lightly oil a 10-inch quiche pan or spring-form pan and set aside.

6. In a food processor, place the remaining ingredients and process for 2 minutes or until it forms a smooth puree.

7. Pour half of the tofu mixture into the prepared quiche pan, then all of the cooked vegetable mixture, and top with the remaining tofu mixture. Using a spoon, slightly swirl the two mixtures together, and then smooth the top.

8. Bake at 375 degrees for 35-45 minutes or until the filling is firm to the touch and dry on the top.

9. Remove the Frittata from the oven and allow to cool for 15 minutes before cutting. Serve warm, cold, or at room temperature.

Jose added ketchup to his serving and I added hot sauce (of course).

Falafel Patties with Tahini Sauce, originally uploaded by speedvegan.

I try to avoid anything fried. That is why I have never been a big fan of falafel even though half my family is Mediterranean and it was a common dish served in my home when I was growing up. Jose happens to love falafel so I finally came up with a “healthy” falafel recipe that is quasi-authentic.

14 oz can chickpeas, drained
1/2 red onion, chopped
1 clove garlic, minced
1 chili, seeded and finely chopped
1 egg substitute
1 tsp ground cumin
1 tsp coriander
1/4 tsp turmeric
1 tbsp cilantro, chopped
salt and pepper (to taste)
1/3 cup whole wheat flour

Tahini Sauce:
4 tbsp tahini
2 tbsp water
2 tbsp lemon juice
1 clove garlic, crushed
salt and pepper (to taste)

1. To make the Tahini Sauce, blend together the tahini and water. Stir in the lemon juice and garlic. Season with salt and pepper to taste. Set aside.

2. To make the Falafel Patties, blend chickpeas, onion, garlic, chili, egg substitute, spices and cilantro in food processor. Stir and season to taste with salt and pepper. Add whole wheat flour and stir. Shape falafel mixture into 1/2 inch thick patties.

3. Place patties in large greased cookie sheet and bake for 30 minutes. Broil patties for an additional 5 minutes or until golden brown. Remove from oven and serve with Tahini Sauce.

I hope you enjoy this wonderful “healthy” Mediterranean dish as much as we did !

“so when are you going to feed me again ?”

for Laura

Edamame Sandwich, originally uploaded by speedvegan.

This is a modification of a recipe I found on vegweb.

1 cup cooked edamame, chilled
1/4 red onion, chopped
1 clove garlic, minced
4 oz vegan cream cheese
1 tbsp flaxseeds
1 tbsp dill weed (*)
cumin, salt and pepper (to taste)
1 whole wheat pita

1. Mix all ingredients (except pita !) in large bowl.

2. Cut pita in half. Open each pita pocket and fill with mixture. Eat !

(*) If you don’t like dill, substitute any other herb you like !

Key Lime Pie, originally uploaded by speedvegan.

Last time i tried to make Key Lime Pie, I got Key Lime Cheesecake. This time around was much better. The best part is that it doesn’t even require turning on the oven !

1 9-in prepared vegan pie crust
12 oz silken firm tofu
1/2 cup key lime juice
8 oz vegan cream cheese
2 tps grated lime rind
2 pkgs vegan vanilla pudding mix

1. Drain excess water from tofu and blend with lime juice until creamy and smooth. Pour into large mixing bowl.

2. Add the rest of the ingredients. Mix together until smooth.

3. Pour the mixture into the crust and chill for 3 hours or until firm.

Simply delicious.

Salsa Salad Dip, originally uploaded by speedvegan.

I don’t really know what to call it, but it’s good and will make a great appetizer or snack for any get-together.

1 (15oz) can black beans
1 (15oz) can corn kernels
1 green pepper, chopped
1 tomato, chopped
1/2 red onion, chopped
1 clove garlic, minced
1 tsp cumin
1 tsp parsley
salt and fresh ground pepper

Sauce:
2 tbsp white wine vinegar
1 tbsp olive oil
2 tbsp lime juice

1. To make Sauce, mix together all ingredients in a small bowl. Set aside.

2. Drain black beans and corn. Place in large bowl and mix in green peppers, tomato, onion and garlic.

3. Pour sauce into bowl of veggies. Mix in cumin and parsley. Add salt and fresh ground pepper to taste.

Enjoy this with organic blue corn chips or pita bread. Use organic ingredients whenever possible !