Peanut Butter Pie

Recipe from:

http://parade.condenast.com/200063/donnaelick/an-irresistible-no-bake-pie-for-your-halloween-candy-overstock/

(Serves 12)
INGREDIENTS:

24 whole chocolate sandwich cookies (I used regular Oreos)
~40 mini Reese’s Peanut Butter Cups, (wrappers removed, divided)
¼ cup unsalted butter, melted
1 (8-oz) package cream cheese, softened
1¾ cups powdered sugar, divided
1 (16.3-oz) jar peanut butter, (approximately 1¾ cups) (I used creamy but original recipe called for crunchy)
2 cups heavy cream
1 tsp pure vanilla extract
¼ cup dry roasted peanuts, chopped (OPTIONAL - I didn't use)
2 oz milk chocolate, broken into pieces

DIRECTIONS:

In a tall bowl whip heavy cream with an electric mixer until you can start to see a defined trail through the cream. Add vanilla and slowly add ¾ cup powdered sugar. Whip until stiff peaks form. (In other words when you turn off the blender and lift the beaters out of the cream, the cream stand up on the end of the beater). Place in the refrigerator while you prepare the remaining ingredients.

In a food processor combine cookies and 20 peanut butter cups. Pulse until your mixture is crumbs. Slowly pour butter in through the feed tube. Pulse until combined and crumbs are moistened.

Pour crumbs into a 9” pie plate and press mixture on the bottom and around the sides to form pie crust. I started by pressing with clean hands, but found that using a spoon worked best. Place in the freezer while you prepare the filling.

To prepare the filling: Combine softened cream cheese and 1 cup powdered sugar in a large mixing bowl. Beat with an electric mixer until light and fluffy (about 3 minutes). Add peanut butter. Beat until well combined. Fold in ½ of the whipped cream until it is completely incorporated. Pour into chilled pie crust. Smooth with a spatula. Pour remaining whipped cream over top. Place in the refrigerator while you prepare toppings.

Place the milk chocolate in a microwave safe mixing bowl. Heat for 30 seconds at a time, stirring each time, until chocolate is melted. Set aside.

Quarter the remaining 20 mini peanut butter cups.

Sprinkle peanut butter cups over pie. Sprinkle chopped peanuts over pie, if using. Use a spoon to drizzle chocolate over pie (or transfer chocolate to a plastic sandwich bag and cut a very small hole in the corner, then drizzle over pie).

Refrigerate until ready to serve or serve immediately.

Aloo Chole

Recipe adapted from: http://www.nandyala.org/mahanandi/archives/2005/11/22/chole-with-potatoesaloo-chole/

Ingredients:

1 1-lb bag of dried chickpeas
(cooked according to package directions - this usually involves soaking in water overnight and then boiling)
2 potatoes, peeled and cut into cubes
1 large onion, finely chopped
4 ripe tomatoes, finely chopped
2 Tbsp ready-made chana masala powder (any brand)
3 tsp - garlic-ginger-cilantro paste
1 tsp each - red chilli powder, salt and turmeric
1/4 tsp each - mustard seeds and cumin seeds
cayenne pepper, to taste

Directions:

Heat one teaspoon of peanut oil in a saucepan over medium heat. Add and toast mustard seeds and cumin, wait till they start to dance; then add ginger-garlic-cilantro paste and onions, saute for few minutes until onions soften.

Grab a few handfuls of cooked chickpeas and mash them until they are a smooth paste.
Add the ingredients - potatoes, tomatoes, chickpea paste, chana masala powder, red chilli powder, salt and turmeric, along with 2 cups of water (you can add up to 1 cup more if needed). Cook them covered for about 15 minutes, until potatoes are slightly tender.

At this stage, stir in chickpeas. Turn the heat to medium-low, and simmer for about 10-15 minutes or until the curry thickens.

I served this with rice and naan.

Seitan Cutlets

This recipe is from Veganomicon which can be purchased here.

INGREDIENTS:

for the broth:

6 cups vegetable broth
3 Tbsp soy sauce

for the cutlets:

1 1/4 cups vital wheat gluten
1/2 cup cold vegetable broth
1/4 cup soy sauce
1 Tbsp olive oil
2 cloves garlic, pressed or grated
1 tsp grated lemon zest (optional)


DIRECTIONS:

Preheat the oven to 350 F.

Combine broth ingredients in a pot and bring to a boil. Turn off heat and keep covered.

Place the wheat gluten in a mixing bowl. Pour the COLD vegetable broth into a measuring cup. Then, add the soy sauce, garlic, oil, and lemon zest and mix. Pour the wet mixture into the wheat gluten and combine with a wooden spoon until most of the moisture is absorbed. Use your hands to knead for about 3 minutes until the dough is elastic.

Divide the dough into six equal pieces. The best way to do this is to roll it into a log shape and use a knife to cut it into six equal pieces by slicing with a knife.
Take each piece and stretch and knead it into an oblong cutlet shape that is a little less than 1/2 inch thick. Use your body weight to press it and stretch it on a hard surface; there will be some resistance but just keep at it.

Pour the heated vegetable broth into a 9x13 inch glass baking pan or a ceramic casserole. Place the cutlets in the broth and bake for 30 minutes uncovered, then turn the cutlets over and bake for an additional 20 minutes. Remove from the oven. The cutlets are now ready to use in whatever seitan recipe you choose. If you have extra seitan, store it in the cooking liquid in a tightly covered container (in the fridge).

Buffalo Oven-"Fried" Tofu

Recipe adapted* from: http://www.everythingbutthe.com/2011/06/13/buffalo-chicken-fried-tofu/

Ingredients:

1 package extra firm tofu
~1/2 cup nutritional yeast
~1/2 cup panko bread crumbs
2 to 3 tsp. salt
1 1/2 teaspoons chili powder

Freshly ground pepper

3-4 tablespoons buffalo sauce (you may need more, but it is easy to add more to your bowl)

*The original recipe only calls for 3Tbsp of the nutritional yeast and bread crumbs, but I found that I needed 3 times as much. So I adjusted the recipe. It may depend on the size and shape of your tofu pieces.


Directions:

Press the tofu for about an hour (at least 30 minutes). I use my Tofu Xpress to press it.

Preheat oven to 375 degrees F. Grease a baking sheet with a spray of oil.

Cut the tofu into rectangles - I cut mine into 12 pieces. Prepare the breading by combining nutritional yeast, panko bread crumbs, chili powder, salt and pepper in a shallow dish. In another dish, pour in the hot sauce.

Using one hand, dip the tofu in the hot sauce until it is covered. Then transfer it to the bowl with the breading mixture, and cover it using your other hand. (You should keep one wet hand and one dry).

Place the tofu on the baking sheet in one layer. Bake for 15 minutes; flip, and then bake another 15 minutes.

Vegetarian Chicken, Broccoli and Garlic Sauce

recipe adapted from: http://vegweb.com/recipes/spicy-broccoli-and-garlic-sauce

Ingredients:
1 package frozen Quorn Chik'n Tenders

1 cup vegetable broth
2 cloves garlic, minced or 1 teaspoon garlic powder
1 tablespoon soy sauce
1 tablespoon brown sugar or 1 1/2 tablespoons regular sugar
1 1/2 teaspoons red chili flakes
1 teaspoon sesame oil
1-2 scallions, diced
1 tablespoon cornstarch
1 tablespoon canola oil
1 head broccoli, chopped
1/4 cup water

Directions:

1. For sauce, combine veggie broth, garlic, soy sauce, sesame oil, red pepper flakes, scallions, sugar, and add the cornstarch last in medium bowl.
2. Mix until the cornstarch dissolves and there are no lumps left. I find heating the broth helps to dissolve it. In a medium frying pan, add the canola oil and put on high heat.
3. Prepare another frying pan, in which you should thaw and cook the Quorn tenders until they begin to brown.
4. Add the broccoli to the first pan, and stir occasionally for about 3-5 minutes, until most of the broccoli brightens and browns a little. Next, add 1/4 cup water and lower the temperature to medium.
5. Cover and let the broccoli steam for about 2-4 minutes. You want it crisp, so don't over cook the broccoli. Once the broccoli is cooked, add the sauce and the cooked Quorn tenders.
6. Place the cover back on, and feel free to turn the heat up a little. wait for 2-3 minutes or until the sauce thickens. When it is thick enough, it's ready to serve.

Serve with rice or quinoa.

Carrots and Rutabaga Mash

Recipe from: http://www.foodnetwork.com/recipes/robert-irvine/carrots-and-rutabaga-mash-recipe.html

Ingredients:

1 pound carrots, peeled and chopped
1 pound rutabaga, peeled and chopped
1/2 stick (4 Tbsp) butter
Salt
Freshly ground black pepper
Italian seasoning

2 tablespoons freshly chopped Italian flat-leaf parsley, for garnish (optional)


Directions:

Boil carrots and rutabaga together until soft - about 30 minutes. Drain and add butter. Smash together using either a potato masher or food processor until it reaches the desired consistency. Season with lots of pepper and a little salt, plus a few shakes of italian seasoning.

Italian Marinated Tofu

This recipe is adapted from Veganomicon (http://www.amazon.com/Veganomicon-The-Ultimate-Vegan-Cookbook/dp/156924264X)

Baked tofu, shown served with Potato and Turnip Gratin

Ingredients:

1 block extra firm tofu

1/2 cup vegetable broth*
2 Tbsp olive oil
2 Tbsp balsamic vinegar
2 Tbsp Bragg's liquid aminos (or tamari)
2 Tbsp lemon juice
2 cloves garlic, crushed or minced
big pinch of basil
big pinch of marjoram
big pinch of thyme
big pinch of oregano

*The original recipe calls for 1/2 cup white wine, but we did not like the taste so I substituted veggie broth. I used a 1/2 tsp Better than Buillion's no-chicken mixed with 1/2 cup water.

Directions:

Drain and press the tofu (I used the Tofu Xpress: https://tofuxpress.com/ ). I pressed my tofu overnight, and sliced and placed in marinade before going to work. I recommend pressing for at least 30 minutes, and marinating for at least 1 hour.

Preheat the oven to 400 degrees F. Bake tofu for 40 minutes, flipping after the first 20 and spooning marinade over the top if necessary.
You could also pan-fry the tofu instead of baking.

tofu before baking

Potato and Turnip Gratin

Recipe is from: http://www.bonappetit.com/recipe/potato-and-turnip-gratin

Ingredients:
1 pound russet potatoes
1 pound turnip(s)

2 cups whipping cream
1 cup half and half
2 shallots, sliced thinly
2 cloves garlic, minced
1 1/2 tsp thyme (dried is fine but fresh is better)
1 1/4 tsp salt

Directions:

Preheat oven to 375 degrees F.

Peel and slice the potatoes and turnips into 1/6 inch thick slices. Arrange the slices in a glass 13x9 baking dish; slightly overlapping the slices.

In a medium saucepan, combine the remaining ingredients. Bring to a simmer then remove from heat. Pour the cream mixture over the potato and turnip in the baking dish. Sprinkle with pepper.

Bake for 45 minutes, or until the potatoes and turnips are tender and the top is golden brown.

Potato and turnip slices arranged in dish

After pouring cream mixture; before baking

After baking