Vegan Recipes
If you're the sort of person who likes to feel morally superior
to those around you, try some of these tasty vegan recipes.

Red velvet cake

Mei Mei's Orange Mustard Salad Dressing
Murrietta's Salsa

Mexican Rice

Pasta with Spinach Sauce
Senorita Chavez's Bodacious Bean Fiesta
Swedish Meatless Meatballs

Chocolate Cake
Best Brownies
Lady Baltimore Cake
Fruity Chocolate Chip Cookies
Red Velvet Cake
Xiao Qin's Oriental Rice Cake
Cinnamon Buns

Mei Mei's Orange-Mustard Salad Dressing
You simply must try this!

3 tablespoons of dijon mustard
1/2 tablespoon of olive oil
1/2 tablespoon of vinegar
2 tablespoons of orange juice
1/2 tablespoon of dried basil
a pinch of pepper

Mix all of the ingredients together witha fork or wisk. If the mixture seems too thick add orange juice; if it'stoo thin add mustard. This dressing is delicious over spinach and tomatosalad. Serves 4.

Murrietta's Salsa
This is the best salsa I've ever had. It's proudly non-chunky and very flavorful. Try it!

1 28oz. can of diced or whole tomatoes
1 small can of tomato sauce
2 small (4oz.) cans of green chilis
1 jar (jam jar sized) of jalepenos
2 tablespoons red wine vinegar
1 tablespoon of garlic powder
1 tablespoon of crushed red pepper
1 tablespoon dried cilantro (or more of fresh cilantro)
1 tablespoon of black pepper

Mix all of the ingredients together and blend in a blender. If you'd like it chunky, add diced tomatoes after blending.

This Indian delicacy is filled with potatoes,peas and spices and is a sure crowd pleaser

1 package of burrito-sized flour tortillas
1 tablespoon of oil
1 clove of garlic, crushed
1 onion, chopped
3 russet potatoes, peeled and cubed
3/4 cup or so of frozen peas
salt to taste
1 tsp cumin seeds
1 tsp garam masala (or generic curry powder if you can't find g.m.)
1/2 tsp turmeric

Boil the potatoes until they are mostly cooked, but not mushy. Set them aside.
Heat the oil in a spacious pot over medium heat. Sautee the onion and cumin seeds for a few minutes until the onions are translucent. Add the peas and heat for another minute or so. Turn off the heat and add the rest of the spices. The spices I've listed are guesses at what I put in the mix, so if you think you'd like more of a certain spice, by all means add it. Mix the potato and onion mixture together. It will be sort of dry.

Now for the fun part. The traditional samosa covering is a home-made dough, but many Indians now living in Southern California just use tortillas. Click here to see the diagram of samosa-folding. Cut the tortillas as shown. Make a glue mixture to seal the samosas by mixing 1/2 cup or so of flour with a splash of warm water. The glue should be thick like pudding. Now place a clump of potato mixture in the corner of a strip of tortilla. Fold it over as in the diagram (like you're folding a flag). When you can't fold the samosa one more time, slap on some "glue" to the flap and press it against the samosa. To make it set, place the samosa face down on the flap so that it will stay down. Now fold the rest!

When you're done, heat a 1/2 inch or so of oil in a heavy pan on medium heat. Place a samosa in the pan and judge whether or not you should adjust the heat. The insides are already cooked, so you just need the brown the outsides relatively quickly.

That's all there is to it. It's not so hard, really.

I got this recipe from a genuine Mexican national

1 cup of rice (long-grain is best)
1 tablespoon of oil
1 clove of garlic, crushed
1 onion, chopped
pinch of cumin seeds
1 carrot cut into small cubes
2 1/2 cups of vegetable broth or water
1/3 cup tomato sauce (or chopped tomatoes)
salt to taste

Heat the oil in a large saucepan over medium-lowheat. Add the rice, garlic, onion, and cumin and stir until the rice becomeswhiter and a little golden. Add the carrot cubes, vegetable broth, andtomato sauce and cover. Cook for 10 minutes and then turn the heat offand let it soak up the remaining water. If it seems like the rice willneed more water add it now. Serves four.

Pastawith Spinach Sauce
I make this dish once a week because it's so hearty and healthy

Feeds 2 hungry peopleor 3 normal ones

1 10 oz. box of frozen spinach
1 large onion, chopped
2 cloves of garlic, minced
1/2 or so chopped mushrooms
1 cup or so chopped tofu
2 tblsp. oil, olive preferably
1 cup or so of water
salt and pepper to taste
2 chopped plum tomatoes

Start heating water for the pasta, and cook the pasta as you prepare the sauce. Sautee theoil, garlic, onions, tofu and mushrooms in a medium sized pot over medium-highheat. Add the block of spinach and the water to the pot and cookuntil the spinach defrosts, and then cook 5 more minutes. Pour themixture into a blender and blend until smooth.  If it seems too thick,add more water. Put the pasta in bowls, heap a generous amount ofsauce over it, and put the fresh tomatoes on top. Oh so good!

SenoritaChavez's Bodacious Bean Fiesta
This is a very flavorful, versatile dish.

1 can each of pinto, black, and kidney beans
1 green pepper and onion, chopped fine
4-5 tomatoes, chopped
1/2 bag of tortilla chips
spices (whichever ones you want)

Mix everything but the chips together.In a casserole pan, layer the bean mixture with the chips a few times.Bake in the oven at 400 degrees F for 30 minutes or so.

SwedishMeatless Meatballs
This recipe is actually for the sauce, not the meatballs. I buy the meatless meatballs pre-made from Trader Joe's and they're delicious. Swedish meatballs must be served over mashed potatoes.

2 TBS. margarine
2 TBS. flour
1 1/2 cup of plain soy milk (not vanilla)
1/2 cup water
2 servings of Trader Joe's frozen Meatless Meatballs. "Nate's" brand is good, too.

Use a deep saucepan or large pot to cook up this meal. Melt the margarine over low heat and then add the flour. Mix together for a few minutes being careful not to let the "roux" burn. Add the soy milk and water and increase the heat to medium. There will be lumps; don't fret. One it boils, add the meatballs. I usually put in 14-16 for Nels and myself. Once the sauce begins to boil again, turn the heat down to a simmer. Stir occasionally. Cook for 10 minutes or so, or until the sauce thickens and the meatballs swell. Serve over mashed potatoes. There's no other way to eat it.

Chocolate Cake
I make this reliable cake all the time

3 cups of flour
2/3 cup of unsweetened cocoa powder
2 tsp of baking soda
1 tsp of salt
1-1/2 cups of sugar
1 cup of oil
2 cups of liquid (water, coffee, etc.)
3 tblsp of vinegar

Preheat the oven to 375degrees F. Mix the dry ingredients together in a large bowl. Add the oiland liquid, and stir until just blended (not too much.) Add the vinegar and stir quickly to avoid losing the bubbles that the vinegar has created and then pour batter into two round cake pans or one large rectangular one. Bake for 25 to 30 minutes. As an icing I'd suggest either store-bought icing since most flavors are vegan (stay away from Proctor and Gamble's Duncan Hines, though, as P&G are notorious animal testers) or melted chocolate chips with a splash of liquid (soy milk or orange juice are good) to use as a glaze.

Best Brownies
Finally! Vegan brownies that taste like brownies! I've been searching for a recipe with the right consistency for years, and here it is. I got it from:

3/4 cups of margarine
1 1/2 cups of flour
1/2 cup of cocoa powder
1/2 tsp of baking powder
1/4 tsp of salt
1 cup of applesauce
2 tsp of vanilla
2 cups of chocolate chips

Preheat the oven to 350degrees F. Cream the margarine and sugar in a large bowl. Mix in all of the remaining ingredients, putting aside half of the chocolate chips. Spread into a 9x13 pan. Sprinkle remaining chocolate chips over the top. Bake for 30-35 minutes or until knife comes out clean.

LadyBaltimore Cake
This is an orange-flavored cake that tastes divine

4 cups of flour
2 tsp of baking soda
1 tsp of salt
1-1/2 cups of sugar
1 cup of oil
2 cups of orange juice

Preheat the oven to 375degrees F. Mix the dry ingredients together in a large bowl. Add the oiland orange juice, and stir until just blended (not too much.) Pour batter into two round cake pans or one large rectangularone. Bake for 25 to 30 minutes. As an icing I'd suggest either white store-boughticing (stay away from Proctor and Gamble's Duncan Hines, though, as P&Gare notorious animal testers) or; melted chocolate chips with a splashof orange juice to use as a glaze.

Fruity Chocolate Chip Cookies

1 cup of margarine at room temperature
3/4 cup of sugar
3/4 cup of brown sugar
1 banana, mashed
2 tsp. of vanilla
2 1/4 cup of flour
1 tsp. of baking soda
1/2 tsp. of salt
1-2 cups of chocolate chips (I suggestGhirardelli)

Heat oven to 375 degrees. Mix flour, salt,and baking soda. In a large bowl mix margerine with the sugars until it starts to dissolve and margarine becomes whiter and fluffier. Add in banana and vanilla and then flour mixture. Stir in the chocolate chips. Drop by spoonfuls onto an ungreased baking sheet and bake for 9-11 minutes, or until golden. Makes a lot.

RedVelvet Cake
This is a stunning red cake

3 1/2 cups of flour
1 3/4 cups of sugar
2 tsp. baking soda
1 tsp. salt
3 tbsp. unsweetened cocoa powder
1 cup of oil
2 cups of water
1 fl. oz. red food coloring (the big bottles)
3 tbsp. of vinegar

Preheat the ovento 350 degrees.  Set aside two 8" round cake pans or a large rectangular one. You don't need to oil and flour them, but if it makes you feel betterto do so, then go ahead.  Mix all of the dry ingredients togatherin a large mixing bowl.  Add all of the wet ingredients except forthe vinegar and mix until blended.  Add the vinegar and stir brieflyand quickly (if you over-stir you will destroy all the bubbles that eggsnormally hold together).  Pour the mixture into the two pans and bakefor about 30 minutes or until the center of the cakes feel firm. A white icing looks good on this cake, but chocolate may be more flavorful.

XiaoQin's Oriental Rice Cake
These are very addictive, stretchy snacks

1 box of Mochiko rice powder (sold in mostgrocery stores in boxes the size of small sugar boxes)
3 egg substitutes (choose your favoritereplacement)
3 cups of water
1-1/2 cups of sugar
1/4 cups of margarine
2 tsp. of baking powder
1 tsp. of vanilla
lots of coconut flakes (optional)

Mix all ingredients together,except coconut flakes, and pour into a square or rectangular cake pan.Put coconut flakes on top and bake for forty or so minutes. After cool,cut into squares.

Cinnamon Buns
These cinnamon buns are based on a depression-era recipe for rolls--which is why they don't contain those hard to find eggs and milk.

Ingredients for the dough:
4 1/2 to 4 3/4 cups flour (up to 1/2 may be whole wheat)
1 Tbs gluten (optional, but especially useful if using the w.w. flour)
1 package active dry yeast
1 1/2 cups warm water (or soy milk)
1/2 cup mashed cooked potato (I use instant potato flakes and water to equal 1/2 cup)
1/3 cup melted margarine (Earth Balance is a good vegan, non-hydrognated brand)
1/2 cup sugar
1 tsp salt

Ingredients for the filling:
1/2 cup softened margarine
1/2 cup sugar
1 tsp cinnamon (or more to taste)

Ingredients for the icing:
2 Tbs softened margarine
lots of powdered sugar
a dash of soy milk

Combine 2 cups of the flour and the remaining dough ingrediants in a large mixing bowl. Beat well with a wooden spoon for 2 minutes. Stir in as much flour by hand as you can. Turn in out onto a wooden board that is well covered with flour and knead in as much flour as needed to make a moderately soft dough. Knead for a few more minutes until smooth and elastic. Place in a greased bown and cover with a towel. Let rise until double in size (an hour or so. It dosen't have to be exact)

Take the dough back to the wooden board and dump it out of the bowl. Roll it out into a rectangle about 8 inches wide by 18 inches long. Spread the softened margarine over the dough (not the bottom inch, though) and top with the sugar and cinnamon. Starting from the top, roll it up, pinching it together at the bottom to seal the long roll (this is why you didn't put margarine on that part). With a serated knife, cut the long roll into 12 or 15 rolls (depending on how large you want them to be.) Place the rolls in a 9 by 13 pan that has been greased and lined with parchment paper (this will keep the bottoms from burning and the rolls from sticking.) If you have 12 rolls, there should be 3 across and 4 down. If you have 15 rolls, there should be 3 across and 5 down.

At this point, you can put the rolls into the fridge and take them out in the morning to bake fresh for breakfast. Take them out about 30 minutes before you want to bake them, and make sure that they are well risen before you bake them. OR, you can let them rise at room temperature for about an hour, and bake straightaway. Bake in an oven that has been preheated to 350 F for about 30 minutes (check at 25 minutes for doneness). Let the rolls cool for a few minutes, ice, and enjoy.

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