Great Vegan Recipes for You to Try!
Animal defense filmmakers have been working on vegan cooking videos to help people who want to learn to eat more compassionately. In the process, we've been encountering some fabulous recipes and eating some really great food! You will be able to see the videos soon, but in the meantime, here are some really good recipes. (At least two of the three recipes below would be great for a vegan Thanksgiving celebration.)(Maybe all three, though the smoothie is more casual.)
Banana Nut Butter Smoothie
This makes one smootie. Feel free to adjust ingredients to taste, and make more or less depending on how many you want. You will need a blender, food processor, or something similar. (I prefer a food processor, because it makes it really smooth.)
1 Cup vanilla soy yogurt
1/4 cup apple juice
2 tbsp maple syrup
1 tsp vanilla extract
1 heaping tbsp nut butter (I used peanut butter, but you can use the nut butter of your choice)
Put all the ingredients into a blender or food processor and puree until smooth and creamy. MMM!
Mushroom and Leek Filo Turnovers
This makes 8 to 10, depending on how much mushroom and leek sauce you put in each turnover. You will need two baking sheets, a food processor, a pastry brush, some wax paper, a clean dish towel.
MUSHROOM LEEK SAUCE
2 tbsp olive oil
3 cups leeks, rinses and chopped
1 tsp salt (or to taste)
1 and /2 lbs mushrooms of your choice, chopped (I love portabello, but you can use button mushrooms, or whatever you want)
1/2 cup + 2 tbsp soy sauce
2 tbsp chopped, fresh thyme
1 cake firm silken tofu (12'0z)(Silken tofu is the stuff in the box that does not come in the refrigerator section. NOT the stuff in the plastic tray filled with water, but the stuff in the box. It's really good for sauces and puddings and things, because it's very creamy.)
juice from one lemon
1/ cup olive oil
1/2 tsp salt
1 lb filo dough (you can find this in the freezer section at the store, or you can make it if you want to take that on)
Pre-heat oven to 400 degrees F. Cut off the root end of the leeks, remove any tough green leaves and compost or put into your stock pot for soup later. Rinse the white and tender green stalks under water. Slice leeks lengthwise in half and rinse again, carefully removing all the grit from between leaves.
Lightly oil two baking sheets.
Warm about 2 tbspns of oil in a large skillet. Add the leeks and salt and saute on high for about 3 minutes. Reduce the heat to medium and continue to saute for 5 minutes, stirring often, until tender. Add the chopped mushrooms and continue to saute for about 5 more minutes, until they begin to release their juices. (They become moist and start getting smaller.) Stir in 1/2 cup of soy sauce (reserve the 2 tbsp till later) and the thyme and bring to a simmer. Cook uncovered, stirring occasionally, for about 15 minutes until the liquid is reduced. Remove from the heat and set aside.
While that is cooking, put the tofu into the bowl of a food processor, add the lemon juice and the 2 tbsp of soy sauce, and puree until smooth and creamy. Stir the puree into the sauteed mushrooms and leeks, and mix well.
In a small bowl, mix the oil and salt. Put some wax paper down on a clean table or work surface. Unfold about 16 or 20 sheets of filo onto the wax paper, and cover with another sheet of wax paper. Place another sheet of wax paper over the stack of filo, and then place a clean, damp dish towel over that. (Make sure it's not too wet, and that it does not actually touch the filo, or it will make it gummy and hard to work with. The reason you need to cover it is that filo gets all dry and crackly and impossible to work with if it dries out. So work quickly.) Have the oil, filling, lightly oiled baking sheets, and a pastry brush right at your work space. Now you're ready for the fun part.
Take two sheets of filo from the stack, carefully and quickly covering the rest of the stack back up with the wax paper and damp cloth. Lay the two sheets in front of you with the short side facing you. Brush the top sheet lightly with oil. Fold both sheets neatly in half lengthwise, and brush the strip with oil. Spread about 1/2 cup of mushroom filling from the bottom edge of the filo strip to the middle. Fold the lower right corner up and over diagonally until the bottom edge is flush with the left side and you have a triangle at the end. Brush once with oil, and then keep folding the triangle up, as you would a flag, to make a triangular pastry. Brush both sides of the finished pastry lightly with oil and place on a baking sheet.
Repeat until you have used up the filling. (About 8 or 10 pastries.) Bake for about 20 minutes, depending on how hot your oven gets. You want them to be golden brown and slightly puffy. Keep a close eye on them, don't let them burn, and when they smell done they probably are.
Winter Greens Soup
Holy shit, this came out SO good! I should warn you, it looks kinda weird. I was skeptical about it until I tasted it. Holy shit! Also, it's very nutritious. Again, you will need a food processor for this. (I didn't mean to come up with three recipes that all require a food processor. For the next batch of recipes, I will make sure you don't need one of these.)
About 4 cups of water or vegetable stock
2 tbsp olive oil
1 large, yellow onion, chopped
salt and pepper to taste
4 or 5 garlic cloves, chopped
1 bunch chard, including stems (about 8 cups packed)
1 bunch kale, stems removed (about 8 cups packed)
1 bunch of spinach, stems removed (about 8 cups packed)
1 medium sized potato, chopped (I used Yukon gold)
1 large carrot, thinly chopped
1/4 cup soy sauce
juice of one lemon
Warm the stock and keep it warm over low heat.
Chop the onion and garlic. Cut the stems off the kale and spinach and compost or find something else to do with them. Cut the stems from the chard, and chop them into bite size pieces. You will be using these in the soup. Chop the potato and carrot. Keep these close by.
Heat the oil in a large soup pot. Add onions, about 1/2 tsp salt, and some freshly ground pepper to taste. Saute over medium heat for about 5 to 7 minutes, until the onions are soft. Add garlic, chard stems, potato, and carrot. Saute about 5 minutes, until the vegetables are heated through. Add 1/2 cup of stock (or water), cover the pot, and simmer for about 10 minutes. When the vegetables are tender, add the soy sauce and simmer for a minute or two, until the pan is nearly dry. Stir in the kale and chard, along with a teaspoon or so of salt and a little pepper to taste, and 3 cups of stock from your warm stock pot. Cover and cook for 10 or 15 minutes, until the chard and kale are tender. Add the spinach, and cook for 3 to 5 minutes, until just wilted.
Remove the soup from the heat and puree in small batches in a food processor until it's smooth. Thin with a little more stock if it seems too thick. Season with the lemon juice, and salt and pepper to taste. Garnish with some sprigs of fresh thyme.
MMM! Holy shit this is great soup! Like I said, it's a little scary to look at, but it's SO FREAKIN GOOD!
These recipes were adapted from some that we found in the following books:
Moosewood Restaurant Celebrates by the Moosewood Collective
The Garden of Vegan by Tanya Barnard and Sarah Kramer
Fields of Greens by Annie Sommerville
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