May 27, 2010

Vegan Burgers

Recipes:
Vegan and Vegetarian Burger Alternatives for Memorial Day Cookout
About.com Top 11 Most Popular Veggie Burger Recipes
Black bean vegan mini burgers
BBQ Black Bean Burgers
Vegan Bean Burgers
Black Bean Burgers
Best Burger (Soy Free)
Grain & Garden Burger
Roasted Shiitake Burgers
Roasted Beet-Tofu Burgers
VegWeb Burger Alternatives
Vegan Black Bean Burgers & Herbal Butter
Quick Easy Tofu Burger Recipe
Spicy Vegan Bean Burgers
Lentil Quinoa Sweet Potato Burgers
Portobello Mushroom Burgers (use vegan cheese)
The Ultimate Vegetarian Burger Recipe
Country Style Vegan Burgers Recipe
Savory Mushroom and Black Eye Pea Burger Recipe
Red Bean Chipotle Burgers
Tofu Burgers/Patties
Vegan Lentil Burgers
Easy Cheesy Vegan Burgers
Spicy Black Bean Burgers
Vegan Bean Burgers
Vegan Chickpea Burgers
Vegan Patties
Portobello, Pesto & Mozzarella Burgers (use vegan mozzarella cheese and pesto)

Brands:
About.com Top 5 Best Tasting Veggie Burgers
Gardenburger: California Burger, Veggie Medley, GardenVegan, Black Bean Chipotle Veggie Burger.
Amy's Veggie Burgers: California Veggie Burger, Quarter Pound Veggie Burger, Texas Veggie Burger, All American Veggie Burger, Bistro Burger.
Morningstar Farms Grillers: Chik'n Veggie Patties, Vegan Veggie Burgers.
Boca Burgers Original Vegan

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May 3, 2010

Vegan Queso Dips

Chili Con Queso
2 (8 ounce) package vegan Cheddar cheese, cubed
1 (16 ounce) jar chunky salsa
1 (15 ounce) can vegan chili
1 cup cooked vegan beef
1 (8 ounce) container vegan sour cream or cream cheese
1 teaspoon chili powder
1 dash hot pepper sauce

1. In a medium saucepan over low heat, melt the cheese.
2. When cheeses are melted and thoroughly blended, mix in salsa, chili, cream, beef, chili powder and hot pepper sauce. Cook and stir 10 to 15 minutes before serving warm.

Mushroom Queso
1 (16 ounce) package vegan sausage
2 (8 ounce) package vegan cheese, cubed
1 (4 ounce) jar mushrooms, drained
1 (14 ounce) can diced tomatoes with green chile peppers, drained

1. Cook the sausage in a large skillet over medium heat until completely browned; drain.
2. Combine the cooked sausage, cheese, mushrooms, and diced tomatoes with green chile peppers in a slow cooker. Set slow cooker to Low. Cook until the cheese melts completely, stirring occasionally, 30 to 40 minutes.

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Queso Blanco Dip
2 (8 ounce) package vegan mozzarella cheese, cubed
1 (8 ounce) cans diced green chilies, undrained
1/2-1 cup vegan heavy cream or plant milk, depending on thickness of dip you like

1. Simmer all on the stove in a saucepan until smooth.

Chili Con Queso 2
2 (8 ounce) package vegan Cheddar cheese, cubed
12 ounces vegan cream cheese
3 fresh tomatoes, chopped
1 bunch green onion, tops only, chopped (to taste)
3-6 jalapenos, seeded and chopped (to taste)
2-3 fresh garlic cloves, minced
1/2 bunch cilantro, chopped (to taste)
black pepper, cracked

1. Melt cheeses together in microwave or on stove top.
2. Stir in all other ingredients.
3. Serve warm.




Vegan Nachos Supreme

Nachos Supreme
1 lb vegan ground/strips beef/TVP/chicken
2-5 sliced vegan sausage links
2-5 crumbled vegan bacon strips
1 medium onion, finely chopped
1-2 tablespoon fresh minced garlic
1 jalapeno pepper, seeded and finely chopped (or to taste)
1/2 each small green and red bell pepper, seeded and chopped
2-3 tablespoons chili powder or taco seasoning mix
1-2 cups vegan refried beans
1 tomato
3-4 green onions, chopped
1/2-1 cup sliced olives
1 1/2 cups grated vegan cheddar or nacho cheese or sauce, divided
1 can vegan chili
tortilla, corn, potato, or kale chips
oil

Extra Toppings
vegan sour cream
guacamole
salsa
lettuce

1. Preheat oven to 425 degrees.
2. In a large skillet cook the beef, TVP, chicken, sausage links, bacon with onions, garlic, jalapeno peppers, green and red bell peppers and chili powder/taco seasoning mix; cook stirring until meat is cooked.
3. Add in refried beans and chili, cook stirring until heated through.
4. Line a baking sheet with aluminum foil and spread 1/2 of the chips over the foil.
5. Spread with half the mixture.
6. Sprinkle half of the cheese.
7. Spread the remaining 1/2 chips on top.
8. Top with remaining mixture and then remaining cheese.
9. Bake for 5-30 minutes or until the cheese is melted and slightly browned.
10. Top with sour cream, green onions, lettuce, chopped tomatoes and sliced black olives, guacamole, salsa.
11. Serve hot or warm.

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Spicy Mexican Fondue

veganized
Spicy Mexican Fondue
1 (15-1/2 ounces) can vegan refried beans
1/2 pound (2 cups) grated vegan cheddar or nacho cheese
2 Tbsp vegan butter
2 Tbsp minced scallion
1 clove garlic, minced
1/2 tsp vegan Worcestershire sauce
1 cayenne pepper, seeded and chopped
1 Anaheim or poblano chile pepper, seeded and chopped
3/4 cup vegan beer at room temperature

Combine refried beans, cheese, butter, scallion, garlic, Worcestershire sauce, cayenne pepper, and chile pepper in a heavy saucepan. Heat, stirring, until mixture is heated thoroughly, 10 to 15 minutes. Add beer gradually, while stirring. Transfer to a fondue pot. Accompany with tortilla chips or fresh vegetables for dipping.

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Vegan Albondigas Soup

1 medium onion, chopped
1 clove garlic, minced
2 Tablespoons cooking oil
4 cups water
2 (10-1/2-ounce) cans condensed vegan broth
1 (6-ounce) can tomato paste
2 medium potatoes, peeled and cubed
2 medium carrots, sliced
1/4 cup snipped cilantro or parsley
1 teaspoon salt
1/2 teaspoon dried oregano, crushed
1/4 tsp basil
1/8 teaspoon pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1 pound vegan ground beef, sausage, or TVP
1/4 cup long grain rice
1/2 cup chopped nuts or cracker crumbs

In large saucepan cook onion and garlic in hot oil till onion is tender but not brown. Stir in water, broth, and tomato paste. Bring to boiling; add potatoes and carrots. Simmer for 5 minutes.

Meanwhile combine chopped nuts or cracker crumbs, cilantro or parsley, salt, oregano, basil, onion powder, garlic powder and pepper. Add ground beef, sausage, or TVP and uncooked rice. Mix well. Form mixture into 1-inch meatballs.

Add meatballs, a few at a time, to the simmering soup. Return soup to boiling; reduce heat and simmer about 30 minutes or till meatballs and vegetables are done.

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Vegan Rompope

Rompope
2 10.5-oz. packages soft silken tofu
16 oz. vanilla plant milk
1 Tbs. plus 1 tsp. vanilla extract
1/4 cup sugar
1/4 cup finely ground almonds or almond meal
2 Tbs. brown sugar
2 teaspoons vanilla extract
1 cinnamon stick
1/2 to 1 cup rum or brandy, optional
dash nutmeg
dash turmeric
few drops yellow or orange food coloring (optional)
In blender or food processor, combine all ingredients except nutmeg; blend thoroughly, stopping occasionally to scrape down sides of bowl. Serve well-chilled and dusted with nutmeg.

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Vegan Taquitos

Beef Taquitos
1 tablespoon vegetable oil, plus more for vegetable oil, for brushing on the taquitos
1 medium onion, finely chopped
1 garlic clove, minced
3/4 lb lean vegan ground beef
1/2 cup salsa, plus more salsa, for dipping
2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
10 (6 inch) flour tortillas
1/2 cup vegan cheddar, nacho, or monterey jack cheese cheese, shredded
vegan sour cream
guacamole

1. Heat the oven to 400°. Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook them for 3 minutes, stirring often. Add the beef and use a wooden spoon or a spatula to break it up while it cooks, until it is no longer red, about 3 minutes. Stir in 1/2 cup of the salsa, the chili powder, and the salt and pepper. Cook the mixture over low heat, stirring occasionally, for 10 minutes.
2. Warm tortillas and top each tortilla with 1/4 cup of the beef mixture, spreading it to an inch from the edges. Sprinkle cheese evenly over the beef.
3. Roll up the tortillas and place them on a foil-lined baking sheet with the seam sides down. Brush the taquitos lightly with vegetable oil, then bake them until the filling is heated through and the tortillas are lightly browned, about 8 to 12 minutes. Or you could fry them deep in oil. Serve them hot with sour cream, guacamole, cheese, salsa.

Chicken Lime Taquitos
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/8 cup oil
1/4 cup fresh lime juice
2 lbs shredded vegan chicken
1/2 teaspoon salt
2 teaspoons minced garlic
1/4 cup roasted red pepper, julienned
1/3 cup pasilla chile, julienned
1/4 cup yellow onion, julienned
1/3 cup vegan cheddar, nacho, or monterey jack cheese cheese, shredded
1/2 ounce fresh lime juice
18 corn tortillas
oil (for frying)

1. Combine first 5 ingredients for marinade.
2. Marinate chicken in mixture for at least 2 hours.
3. Drain chicken well and grill until done. Allow to cool and shred into 1/8 inch by 3 inch pieces.
4. Place chicken in bowl and sprinkle with salt and minced garlic. Mix well.
5. Add red pepper, pasilla, onion, cheese and 1/2 ounce lime juice. Mix thoroughly.
6. To assemble, warm tortilla on griddle until soft and pliable. If necessary, add a little oil to the pan to help soften the tortillas.
7. Spoon 2 ounces of chicken filling over tortilla and roll tightly, securing with toothpick.
8. Deep-fry in oil at 350ºF for 2 minutes or until golden brown and crispy.
9. Drain well.
10. Serve them hot with sour cream, guacamole, cheese, salsa.

Bean & Cheese Taquitos
1 (16 ounce) can refried or other beans
1 1/2 tablespoons Tabasco chipotle pepper sauce
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
3/4 cup vegan cheddar, nacho, or monterey jack cheese cheese, shredded
24 small corn tortillas
1 cup oil, for frying

1. Combine beans, Tabasco, cumin, corriander, salt and cheese stirring well.
5. Microwave tortillas between 2 paper towels, 3 at a time on high for 30 seconds.
6. Work with one tortilla at a time, keeping the others covered in paper towels so they stay warm and moist.
7. Place 1 tablespoon of filling at the center edge of tortilla closest to you and roll tightly away from you like skinny cigar.
8. Keep filling away from the edges, as it may leak out when frying and cause the oil to spatter.
9. Put seam side down on a paper towel or wax paper and repeat the process until you've made all 24 taquitos.
10. Using medium-thick cotton string, toothpicks, or bamboo skewers secure the center seam of each taquito (if you omit this part, they will pop open during frying and make a big mess).
11. Heat oil in medium frying pan on medium-high (about 325F) and cook taquitos 4 at a time turning frequently until golden brown on all sides.
12. Drain on cooling rack on top of paper towels (this ensures the oil drains away and the taquitos stay crispy).
13. Serve them hot with sour cream, guacamole, cheese, salsa.

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Vegan Tamale

Tamale Filling:
1 1/4 pounds vegan shredded/strips/ground pork, beef, chicken or cooked and seasoned shredded/strips/ground tofu, TVP, seitan.
1 large onion, halved
1 clove garlic
4 dried chile pods/dried ancho chiles
2 cups water
1 1/2 teaspoons salt
2 teaspoons cumin
2 whole jalapenos

Tamale Dough:
2 cups masa harina
1 (10.5 ounce) can vegan beef, vegetable, or chicken broth
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup oil, vegan butter or vegetable shortening
1 (8 ounce) package dried corn husks

Optional Toppings:
vegan sour cream
vegan shredded cheese
salsa/pico de gallo
guacamole

1. Place main vegan meat filing into a Dutch oven with onion and garlic add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through.
2. Use rubber gloves to remove stems and seeds from the chile pods and jalapenos. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and and cumin, set aside. Shred the cooked meat and mix in one cup of the chile sauce.
3. Soak the corn husks in a bowl of warm water. In a large bowl, mix the oil, vegan butter or vegetable shortening with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the oil, vegan butter or vegetable shortening mixture, adding more broth as necessary to form a spongy dough.
4. Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.
5. Remove tamales from husks and drizzle remaining chile sauce over. Add toppings. For a creamy sauce, mix sour cream into the chile sauce.

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