Sushi rice with sesame green beans, edamame, cucumber salad, roasted sweet potatoes, pineapple, and marinated mushrooms
Caesar salad and stuffed mushrooms
Caesar Salad Dressing (adapted from the Candle Cafe Cookbook)
8 oz silken tofu or 1 large avocado
3 Tbl good quality olive oil
2 tsp capers
2 tsp mustard
3 Tbl lemon juice
2 tsp soy sauce
a few drops hot sauce
1 garlic clove
1/2 sheet nori
Puree all ingredients in a blender or food processor, adding more of any particular ingredient to taste. Toss with chopped romaine lettuce and top with croutons.
Tagged recipeChocolate mousse
This rich and creamy chocolate mousse recipe is made with only whipped chocolate and water.
Mushroom Strudel and Broccoli with Walnut Sauce
We make this pretty much every year for a fancy holiday dinner. For the strudel, a yeasted dough is wrapped around a filling of various mushrooms sauteed with baked tempeh, herbs, and vegan yogurt.
Broccoli with Walnut Sauce
3 large heads broccoli
1 cup walnuts
1-2 lemons, juiced
2-4 Tbl good quality Olive Oil
1/2 tsp salt
Chop the broccoli into florets. Put all the florets into a large bowl of cold water, and swish for a minute. Let sit for a few minutes, any dirt will sink to the bottom. Peel and chop the broccoli stems.
Make the sauce: boil the walnuts for 5 minutes until a bit soft. Puree in a blender or food processor with most of the lemon juice, the olive oil, the salt, and enough cooking liquid to make a thick but blendable sauce. Taste for lemon and salt, adjusting as necessary. (Note: if your walnuts had several bits of shell attached, you may want to taste the cooking liquid for bitterness before adding it.)
Steam the broccoli until just tender, and then top with the sauce.
Tagged holiday
Brazil nut cheese
This recipe for “Nut Cheez with Grapes” is surprisingly delicious, even without grapes.
Jerk Seitan and Peppers with Marinated Pinto Beans and Roasted Squash
Tossing seitan, peppers, and onions and then baking in a marinade leads to delicious results!
