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<![CDATA[Other Vegan Cooking Recipes]]> http://www.veganbaking.net/ <![CDATA[Other Vegan Cooking Recipes]]> http://www.veganbaking.net/images/stories/logo.png http://www.veganbaking.net/ http://www.veganbaking.net/recipes/other-vegan-eats/garlic-tarragon-bread-spread <![CDATA[Vegan Garlic Tarragon Bread Spread]]> http://www.veganbaking.net/recipes/other-vegan-eats/garlic-tarragon-bread-spread Garlic Tarragon Bread SpreadThis Vegan Garlic Tarragon Bread Spread recipe features extra virgin olive oil, onion, garlic, fresh tarragon and just a touch of white wine vinegar to evoke a complex buttery flavor with a sharp cheese inspired finish.

Holiday dinners at my Godparent's house was always a special occasion. The food was inspirational but the the one dish that my brother and I looked forward to all year was the simple but perfect implementation of garlic bread. This consisted of a store-bought flute of San Francisco sourdough, sliced but leaving the bottom crust intact so the slices could be torn off as the loaf worked its way around the table. This loaf was buttered between the slices, wrapped in tin foil and warmed in the oven. Buttering the slices while leaving the loaf intact had the advantage of ensuring both sides of each slice was buttered. Wrapping the loaf in tin foil had the benefit of allowing the entire loaf to be saturated with buttery aromas and flavors during its time in the oven and the tin foil could be folded back over the loaf in between servings to keep the bread warm while it was on the table. Brilliant! {loadposition share}Vegan Garlic Tarragon Bread Spread

This Vegan Garlic Tarragon Bread Spread recipe features extra virgin olive oil, onion, garlic, fresh tarragon and just a touch of white wine vinegar to evoke a complex buttery flavor with a sharp cheese inspired finish.

Holiday dinners at my Godparent's house was always a special occasion. The food was inspirational but the the one dish that my brother and I looked forward to all year was the simple but perfect implementation of garlic bread. This consisted of a store-bought flute of San Francisco sourdough, sliced but leaving the bottom crust intact so the slices could be torn off as the loaf worked its way around the table. This loaf was buttered between the slices, wrapped in tin foil and warmed in the oven. Buttering the slices while leaving the loaf intact had the advantage of ensuring both sides of each slice was buttered. Wrapping the loaf in tin foil had the benefit of allowing the entire loaf to be saturated with buttery aromas and flavors during its time in the oven and the tin foil could be folded back over the loaf in between servings to keep the bread warm while it was on the table. Brilliant!

My brother and I eventually begged my parents to adopt this bread tradition for holiday feasts at our house. When I adopted a vegan diet we switched from butter to margarine and although the results were satisfactory, there seemed to be something lacking; substituting margarine doesn't always work as well as butter 100 percent of the time. {loadposition body-ad-1}

Several years later I was having a dinner with friends and everyone at the table was falling over themselves in anticipation for Vlad's famous garlic bread spread. What was in this bread spread? I never found out but it was thick, dairy-based, rich, spreadable and smelled what a bread spread would probably smell like if you took the best elements of butter and sharp cheddar. Without even tasting it I was mesmerized by it. What if I combined these two garlic bread methods to make a vegan rich, buttery bread spread that could take garlic bread to another level? 

Vegan Garlic Tarragon Bread Spread

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Vegan Garlic Tarragon Bread Spread Recipe

¾ cup extra virgin olive oil
¼ of a red onion
¼ cup nutritional yeast flakes
6 cloves garlic
1 Tablespoon + 2 teaspoons tahini
1 Tablespoon (3 grams) fresh tarragon, minced
1 ½ teaspoons lemon juice
1 ½ teaspoons white wine vinegar
1 teaspoon salt

1) Blend all of the ingredients until smooth

Preheat your oven to 350F (177C). Add the olive oil, onion, nutritional yeast flakes, garlic, tahini, tarragon, lemon juice, white wine vinegar and salt to a food processor or blender. If you're using a food processor, process for about 1 minute. If you're using a blender, blend for about 30 seconds. Transfer the bread spread to a small bowl.

2) Slice the bread

Slice loaf of bread in ¾ inch thick slices using a serrated knife with cuts going down into the bottom of the crust. It's important to leave the bottom crust intact to it's easier to apply the bread spread. The slices can be torn off the loaf as it's served.

3) Apply the vegan bread spread to the bread

Cut a piece of tin foil about 2 to 3 feet long and place the bread on top. Using a pastry brush, work your way through the bread slices, liberally spreading the bread spread in betweet each slice. 

Cut the bread and apply the bread spread

4) Bake the bread to perfection

Wrap the bread tightly with the tin foil and bake the bread for 20 minutes. Remove the bread from the oven, unwrap the top so steam can escape and allow it to cool for a few minutes. The bread can be served on the table directly out of the tin foil. In between servings, wrap the bread in its tin foil to keep it warm and flavorful. Store the bread spread in a covered container for up to 1 week in the refrigerator or up to 3 months in the freezer. This recipe makes about 1 ½ cups Vegan Garlic Tarragon Bread Spread, which should be enough for 2 flutes, boules or baguettes.

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Mon, 12 Dec 2011 00:17:54 -0500 769 2011-12-12 5
http://www.veganbaking.net/recipes/other-vegan-eats/roasted-pumpkin-seeds <![CDATA[Roasted Pumpkin Seeds]]> http://www.veganbaking.net/recipes/other-vegan-eats/roasted-pumpkin-seeds
Roasted Pumpkin SeedsEvery year for the last several years I’ve been experimenting with the seeds that come with my fall pumpkins. I enjoy roasting them and candying them but I’ve always grappled with their often tough mouthfeel. I always seem to be gnawing on them for eternity as the texture slowly starts to remind me of sawdust. Every year I’ve tackled this problem differently; usually simmering them in water for a certain amount of time to soften them before roasting. This tactic has only yielded me marginally more tender pumpkin seeds. I needed to take this further.
 
A few months ago I picked up my first slow cooker. After some initial testing I found that slow cooking the pumpkin seeds in water on high (about 210F (99C) for 10 hours allowed me to roast them to perfection. Using this method, your pumpkin seeds will be crispy on the outside and give way to a subtle chew on the inside as they release their flavors. Oh yeah, the flavor. Now that found the optimum texture, I opted for a savory punch thanks to the shiro miso, paprika and a dash of sugar and cayenne for depth of flavor. Now I can finally really enjoy pumpkin seeds as an easy going snack.
{loadposition share}Roasted Pumpkin Seeds

Every year for the last several years I’ve been experimenting with the seeds that come with my fall pumpkins. I enjoy roasting them and candying them but I’ve always grappled with their often tough mouthfeel. I always seem to be gnawing on them for eternity as the texture slowly starts to remind me of sawdust. Every year I’ve tackled this problem differently; usually simmering them in water for a certain amount of time to soften them before roasting. This tactic has only yielded me marginally more tender pumpkin seeds. I needed to take this further.
 
A few months ago I picked up my first slow cooker. After some initial testing I found that slow cooking the pumpkin seeds in water on high (about 210F (99C)) for 10 hours allowed me to roast them to perfection. Using this method, your pumpkin seeds will be crispy on the outside and give way to a subtle chew on the inside as they release their flavors. Oh yeah, the flavor. Now that found the optimum texture, I opted for a savory punch thanks to the shiro miso, paprika and a dash of sugar and cayenne for depth of flavor. Now I can finally really enjoy pumpkin seeds as an easy going snack.

Find more High-protein recipes on Veganbaking.net
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Roasted Pumpkin Seeds Recipe

2 cups pumpkin seeds (1 pumpkin yields about 1 cup of seeds)
 
5 teaspoons shiro miso
¼ teaspoon garlic powder
¼ teaspoon paprika
¼ teaspoon cinnamon
¼ tsp sugar
pinch cayenne pepper

1) Remove the seeds from your pumpkin

After cutting your pumpkin open, grab a hold of the seed bunches and pull them out. This is far easier than scraping out the "guts" and removing the seeds later. Rinse the seeds in a colander and drain.

2) Slow cook your pumpkin seeds

Add the pumpkin seeds to a slow cooker, cover with water, place the cover on and slow cook on high 210F (99C)) for 10 hours.

3) Roast your pumpkin seeds to perfection

Preheat your oven to 300F (149C). Place the seeds in a mixing bowl and whisk in the shiro miso, garlic powder, paprika, cinnamon, sugar and cayenne. Spread them uniformly on a two baking sheets and bake at 300F for 1 hour, switching the sheets on the racks haflway through the baking duration. Store the seeds in an air tight container at room temperature for up to 1 month. This recipe makes about 2 cups Roasted Pumpkin Seeds. 

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Fri, 02 Dec 2011 05:37:27 -0500 766 2011-12-02
http://www.veganbaking.net/recipes/other-vegan-eats/pine-nut-parmesan <![CDATA[Vegan Parmesan with Pine Nuts and Fleur de Sel]]> http://www.veganbaking.net/recipes/other-vegan-eats/pine-nut-parmesan Pine Nut Parmesan with Fleur de SelToppings can really add depth to a dish. I remember the cheesy kick of grated parmesan cheese and how effective it is at adding another layer of flavor to things like pasta, garlic bread and pizza. I set out to make my own cheesy Vegan Parmesan with Pine Nuts and Fleur de Sel and borrow some concepts from grated parmesan but also attempt to build a flavor that rivals it in it's own way. I used pine nuts (also known as pignolis) that are freshly toasted for maximum rich flavor. Toasting the pine nuts yourself ensures that their rich flavor compounds are freshly infused and haven't had a chance to diminish. Pre-toasted pine nuts can frequently lack their toasty essence due to the amount of time that has passed since they've been toasted.  Nutritional yeast flakes are used for their cheesy notes. Fleur de Sel is a rare salt that is selected by hand from the coast of Western France. I utilize it in this recipe for the fascinating flavor depth it adds. {loadposition share}Pine Nut Parmesan with Fleur de Sel

Toppings can really add depth to a dish. I remember the cheesy kick of grated parmesan cheese and how effective it is at adding another layer of flavor to things like pasta, garlic bread and pizza. I set out to make my own cheesy Vegan Parmesan with Pine Nuts and Fleur de Sel and borrow some concepts from grated parmesan but also attempt to build a flavor that rivals it in it's own way. I used pine nuts (also known as pignolis) that are freshly toasted for maximum rich flavor. Toasting the pine nuts yourself ensures that their rich flavor compounds are freshly infused and haven't had a chance to diminish. Pre-toasted pine nuts can frequently lack their toasty essence due to the amount of time that has passed since they've been toasted.  Nutritional yeast flakes are used for their cheesy notes. Fleur de Sel is a rare salt that is selected by hand from the coast of Western France. I utilize it in this recipe for the fascinating flavor depth it adds.

Vegan Parmesan with Pine Nuts and Fleur de Sel Recipe

1 cup pine nuts

1 Tablespoon nutritional yeast flakes
1 ¼ teaspoons Fleur de Sel salt

1) Toast the pine nuts

Preheat your oven to 300F (149C). Toast the pine nuts by placing them on a baking sheet and baking them until golden, about 20 minutes.

Learn more about toasting nuts.

2) Pulse into parmesan

Place all of the ingredients in a food processor and pulse until the consistency resembles parmisan cheese, about 20 to 30 pulses. Store in an air tight container in the refrigerator for up to 2 months.
This recipe makes about 1 cup of Vegan Parmesan with Pine Nuts and Fleur de Sel.

Buttery Vegan Pine Nut Bread Spread with Fleur de Sel Recipe

This is the same mixture as above but transformed into a buttery smooth bread spread.

1 cup pine nuts, toasted
1 Tablespoon nutritional yeast flakes
2 teaspoons extra virgin olive oil
¾ teaspoon Fleur de Sel salt
¼ teaspoon agave syrup

1) Toast the pine nuts.

Preheat your oven to 300F (149C). Toast the pine nuts by placing them on a baking sheet and baking them until golden, about 20 minutes.

2) Process into vegan bread spread

Place all of the ingredients in a food processor and process until smooth. Store in an air tight container in the refrigerator for up to 2 months.
This recipe makes about 1 cup of Buttery Vegan Pine Nut Bread Spread.

Don't forget to toast the pine nuts!

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Sat, 02 Apr 2011 03:41:05 -0400 731 2011-04-02
http://www.veganbaking.net/recipes/other-vegan-eats/raw-sprouted-hummus <![CDATA[Raw Sprouted Hummus]]> http://www.veganbaking.net/recipes/other-vegan-eats/raw-sprouted-hummus Raw Sprouted HummusThis Raw Sprouted Hummus Recipe is a zesty, high protein, versatile spread that's just teeming with nutrients. Since the chickpeas are sprouted you don't have to babysit a saucepan for an hour, making sure it doesn't boil over or run out of water. All that's needed is to visit to the chickpeas to give them a shower whenever you have a few spare seconds during the day such as before work, after you get home from work and right before bed. This hummus has a fresh, subtle grassy flavor that is great on salads, sandwiches, with pita bread or paired with almost any savory food. {loadposition share}Raw Sprouted Hummus

This Raw Sprouted Hummus Recipe is a zesty, high protein, versatile spread that's just teeming with nutrients. Since the chickpeas are sprouted you don't have to babysit a saucepan for an hour, making sure it doesn't boil over or run out of water. All that's needed is to visit to the chickpeas to give them a shower whenever you have a few spare seconds during the day such as before work, after you get home from work and right before bed. This hummus has a fresh, subtle grassy flavor that is great on salads, sandwiches, with pita bread or paired with almost any savory food.

Raw Sprouted Hummus Recipe

1 ½ cups sprouted chickpeas

½ cup + 1 Tablespoon extra virgin olive oil
½ cup lemon juice
¼ cup unroasted tahini (if you want to make this 100% raw)
¼ cup water, (this may vary depending on your desired consistency)
2 cloves of garlic
1 ¾ tsp salt
½ tsp paprika
½ tsp cumin
¼ tsp cayenne pepper
 
Sprout the chickpeas

1) Sprout your chickpeas

Sprout chickpeas by completely covering in filtered water and soaking overnight. Transfer to a colander and rinse 3 times a day until most chickpeas have sprouts that are about 2 millimeters long. This will take abou 2 days.

2) Process all of your hummus ingredients

Place the chickpeas in a food processor with the olive oil, lemon juice, tahini, water, garlic, salt, paprika, cumin and cayenne. Blend until smooth, about 5 minutes. The chickpeas will soak up more water over the next 24 hours so I recommend making the hummus on the runny side. This recipe makes about 1 quart of Raw Sprouted Hummus.

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Sat, 26 Mar 2011 05:00:00 -0400 726 2011-03-26 5
http://www.veganbaking.net/recipes/other-vegan-eats/sweet-potato-hummus <![CDATA[Sweet Potato Hummus]]> http://www.veganbaking.net/recipes/other-vegan-eats/sweet-potato-hummus Sweet Potato HummusSweet and savory flavors are brought together in a mysteriously perfect combination in this Sweet Potato Hummus recipe. Thyme along with ginger, cinnamon, cloves and just a touch of cayenne assist with the perfect flavor pairing which allows this hummus to go with almost anything. {loadposition share}Sweet Potato Hummus

Sweet and savory flavors are brought together in a mysteriously perfect combination in this Sweet Potato Hummus recipe. Thyme along with ginger, cinnamon, cloves and just a touch of cayenne assist with the perfect flavor pairing which allows this hummus to go with almost anything.

Sweet Potato Hummus Recipe

1 pound sweet potato (about 1), chopped into 1 inch cubes

¾ cup dried chickpeas

½ cup extra virgin olive oil
½ cup lime juice
½ cup tahini
2 cloves garlic
1 ¾ teaspoons salt
½ teaspoon thyme
½ teaspoon ginger
½ teaspoon cinnamon
¼ teaspoon cloves
¼ teaspoon cayenne

1) Soak the chickpeas

Rinse and soak the chickpeas overnight or up to 24 hours. Soaking dried legumes before cooking is beneficial for two reasons: It allows certain starches to be broken down so digesting is easier. I also allows the legumes to be cooked in less time, thus requiring less energy.

2) Bake the sweet potato

Place the sweet potato in a metal or glass baking dish, cover with aluminum foil and poke a few holes with a knife so steam can escape. Bake the sweet potato at 400F (204C) for 40 minutes.

3) Cook the chickpeas

Drain and transfer the chickpeas to a medium saucepan. Add enough water so the chickpeas are submerged by a couple inches and simmer until soft which should take about 45 minutes.

4) Process the ingredients into hummus

Drain the legumes in a colander and transfer them to a food processor. Add the sweet potato, olive oil, lime juice, tahini, garlic, salt, thyme, ginger, cinnamon, cloves, cayenne and process until smooth. Transfer to a covered container and store in the refrigerator for up to one week. This recipe makes about 1 quart of Sweet Potato Hummus.

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Wed, 26 Jan 2011 03:50:57 -0500 704 2011-01-26
http://www.veganbaking.net/recipes/other-vegan-eats/three-bean-hummus <![CDATA[Three Bean Hummus]]> http://www.veganbaking.net/recipes/other-vegan-eats/three-bean-hummus Three Bean HummusDuring the presidential election of 2009 my roommate told me about a pretty hilarious campaign funding tactic: Ralph Nader had an offer where if you donated a specific amount of money to his campaign you would receive his grandmother's hummus recipe in the mail. I'm about to one up Ralph Nader. I'm going to offer you my Three Bean Hummus recipe right here, for free. No donation to my upcoming presidential campaign required.

This Three Bean Hummus recipe features chickpeas, black beans and lentils which all contribute different angles of legume flavor. The result is a hummus with a more depth of flavor than regular hummus that's based on 100% chickpeas. This hummus is extremely versatile so don't be afraid to use this recipe as a base and swap out the legumes with any variety that you choose. Also feel free to swap out the tahini with other nut butters. I've been making this recipe for over a decade and I've done all sorts of variations with great results. {loadposition share}Three Bean Hummus

During the presidential election of 2009 my roommate told me about a pretty hilarious campaign funding tactic: Ralph Nader had an offer where if you donated a specific amount of money to his campaign you would receive his grandmother's hummus recipe in the mail. I'm about to one up Ralph Nader. I'm going to offer you my Three Bean Hummus recipe right here, for free. No donation to my upcoming presidential campaign required.

This Three Bean Hummus recipe features chickpeas, black beans and lentils which all contribute different angles of legume flavor. The result is a hummus with a more depth of flavor than regular hummus that's based on 100% chickpeas. This hummus is extremely versatile so don't be afraid to use this recipe as a base and swap out the legumes with any variety that you choose. Also feel free to swap out the tahini with other nut butters. I've been making this recipe for over a decade and I've done all sorts of variations with great results.
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Three Bean Hummus Recipe

½ cup dried chickpeas
½ cup dried black beans
½ cup dried lentils

½ cup extra virgin olive oil
½ cup lemon juice
½ cup tahini
2 cloves garlic
1 ¾ teaspoons salt
½ teaspoon cumin
½ teaspoon paprika
¼ teaspoon cayenne (up to 1 teaspoon if you'd like it spicy)

1) Soak the chickpeas

Rinse and soak the legumes overnight or up to 24 hours. Soaking legumes before cooking is beneficial for two reasons: It allows certain starches to be broken down so digesting is easier. I also allows the legumes to be cooked in less time, thus requiring less energy.

2) Simmer the chickpeas

Drain and transfer the legumes to a medium sauce pan. Add enough water so the legumes are submerged by a couple inches and simmer until soft which should take about 45 minutes.

3) Process the hummus ingredients

Drain the legumes in a colander and transfer them to a food processor. Add the olive oil, lemon juice, tahini, garlic, salt, cumin, paprika, cayenne and process until smooth. Transfer to a covered container and store in the refrigerator for up to one week.
This recipe makes about 1 quart of Three Bean Hummus.

Three Bean Hummus Ingredient

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Sat, 28 Aug 2010 03:40:53 -0400 651 2010-08-28 5
http://www.veganbaking.net/recipes/other-vegan-eats/apple-walnut-stuffing <![CDATA[Vegan Apple Walnut Stuffing]]> http://www.veganbaking.net/recipes/other-vegan-eats/apple-walnut-stuffing Vegan Apple Walnut StuffingThis Vegan Apple Walnut Stuffing recipe is great inside Stuffed Seitan or alongside some Cranberry Sauce during holiday feasts. Apples give it a light flavor-enhancing sweetness which is a great accompaniment to the textures of water chestnuts and walnuts.
{loadposition share}Vegan Apple Walnut Stuffing

This Vegan Apple Walnut Stuffing recipe is great inside Stuffed Seitan or alongside some Cranberry Sauce during holiday feasts. Apples give it a light flavor-enhancing sweetness which is a great accompaniment to the textures of water chestnuts and walnuts.

Find more Savory recipes on Veganbaking.net

Vegan Apple Walnut Stuffing Recipe

3 cups firmly packed ½ inch cubed bread - 2 types such as whole grain and sourdough

1 Tablespoon canola, light olive oil or rice bran oil
1 clove garlic, minced
¾ cup red onion, chopped into ¼ inch pieces
¾ cup peeled, diced apple

½ cup water chestnuts, chopped into ¼ inch pieces
1/3 cup chopped walnuts
½ teaspoon thyme
½ teaspoon savory
½ teaspoon sage

1 cup apple juice
Salt and pepper to taste

1) Lightly toast most of the bread cubes

Preheat the oven to 350F (177C). Lightly brown 2/3 of the bread by placing it on a cookie sheet and placing it in the oven for about 15 minutes. Allow the bread cubes to cool and place them with the rest of the bread in a large mixing bowl.

2) Sauté the onion and garlic

In a large pan add the canola oil and allow it to get hot. Sauté the onion and garlic for a few minutes over medium heat, add the apple and sauté for another 5 minutes. Remove from heat.

Vegan Apple Walnut Stuffing

3) Combine the stuffing ingredients

In a large mixing bowl, combine the bread cubes from step 1 and the onion, garlic and apple mixture from step 2. Add the diced water chestnuts, walnuts, thyme, savory, sage and toss to mix. Drizzle the apple juice over the stuffing to moisten and toss until there is no more apple juice at the bottom of the bowl. Salt and pepper to taste.

4) Bake the vegan stuffing to perfection

Apple Walnut Stuffing can either be used in Stuffed Seitan or bake it in a 8 x 8 inch baking dish. To bake in the baking dish, cover it with tin foil, poke about 6 small holes in the tin foil with a knife and bake at 350F (177C) for about 45 minutes. This recipe makes about 3 cups Vegan Apple Walnut Stuffing or Dressing.

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Fri, 11 Dec 2009 02:25:10 -0500 460 2009-12-11