Read an Excerpt

The Easy Vegan

OVER 440 DELICIOUS RECIPES AND MENUS FOR EVERY DAY OF THE YEAR

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By JANET HUDSON

Hampton Roads Publishing Company, Inc.

Copyright © 2012 Janet Hudson
All rights reserved.
ISBN: 978-1-57174-676-4

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CHAPTER 1

Hors d'oeuvres: HOT AND COLD MINI ENTREES

Appetizers make for great conversation ... these whet the appetite for the entree or satisfy the soul as a meal on their own

Anaheim Poppers

Serves 12-24

24 anaheim peppers, washed
1 cupchunky peanut or macadamia butter
½ quantityHaute Mango Salsa recipe (page 328)

Place the peppers under a broiler or on an open flame and roast until the skins blister. Place the peppers in a plastic bag and fill with ice water. When the skins begin to peel off, remove them from the bag and peel the skins off (wearing gloves). Halve the peppers and remove the seeds.

Mix the butter and salsa and stuff the peppers with the mixture.

Artichoke Heart Muffins

Serves 24

24 wonton wrappers
12 ouncesartichoke hearts
¼ cupfinely diced red bell pepper
¼ cupblack olives, diced
2 garlic cloves, minced
½ cupveggie parmesan shreds
½ cupvegan mayonnaise dressing

Preheat the oven to 350°F.

Oil enough muffin pans for the 24 wrappers and place a wonton wrapper in each cup. Combine the remaining ingredients and spoon the mixture into the cups. Pinch each wrapper closed. Bake for 10-12 minutes. Serve warm.

Asparagus Surprise

Serves 6

6 slices whole-wheat bread, crusts removed
12 tablespoons vegetable margarine
6 dashes powdered vegetable seasoning
6 tablespoons soy cream cheese
6 parboiled asparagus spears
6 teaspoons grated veggie parmesan

Preheat the oven to 325°F.

Lay out the bread slices and spread with ½ tablespoon of vegetable margarine on each slice, followed by a dash of vegetable seasoning and 1 tablespoon soy cream cheese.

Place an asparagus spear at the end of bread slice and roll up. Melt the remaining margarine, roll each slice in it and then roll them in the grated parmesan. Heat in the oven for 12 minutes, or until browned.

Asparagus with Sun-Dried Tomato Timbale

Makes 2 timbales

1 cup fresh asparagus
Juice of 1 lemon
2 ounces firm tofu
3 ounces veggie cream cheese
Dash of powdered vegetable seasoning
salt and pepper to taste
¼ cup minced scallions
1 garlic clove, minced
¼ cup diced sun-dried tomatoes
¼ cup veggie parmesan shreds
2 tablespoons minced parsley
2 cherry tomatoes

Steam the asparagus then sprinkle it with the lemon juice. Reserve two tips and puree the remaining asparagus in a processor. Cool.

Combine the tofu and "cream cheese." Season with the vegetable powder, add salt and pepper to taste, and whip until smooth. Fold in the scallions and garlic then add the sun-dried tomatoes. Combine the veggie parmesan and parsley in a separate bowl.

Now assemble the dish. Spray two 3-4-inch molds with non-dairy vegetable spray. Line with plastic wrap and build up layers: first the veggie cream cheese mixture, then the parmesan mixture, then the asparagus; now repeat the layers.

Refrigerate 2 hours or, for best results, overnight. Unmold. Garnish with cherry tomato and an asparagus tip. Serve with veggies or toast.

Beau Monde Nibbles

Serves 8-12

2 ½ cups vegan mayonnaise dressing
2 cups veggie sour cream
4 teaspoons Spice Islands Beau Monde seasoning
4 tablespoons minced onion
4 tablespoons chopped fresh parsley
2 teaspoons fresh dill weed
6 ounces veggie beef or pork, very finely chopped
1 round rye loaf

Mix all the ingredients, except the loaf, and let the mixture sit 8 hours or overnight.

Hollow out the loaf and cube the bread. If you wish, you can toast the cubes in a 275°F oven until browned.

Fill the loaf with the dip just before serving and serve with the cubed bread.

Beer-Battered Artichoke Hearts

Serves 4

¼ cup oat milk
1 cup whole-wheat flour
3 teaspoons egg replacer
1 teaspoon sea salt
½ cup organic beer
2 cups artichoke hearts, parboiled
safflower oil

Puree the first four ingredients. Once the batter is smooth, stir in the beer.

Dip the artichokes into the batter and fry in safflower oil until brown and crispy.

These are good served with vegan mayonnaise dressing and lemon wedges.

Bruschetta

Serves 10

½ cup olive oil
¼ cup tomatillos or bell pepper, finely diced
¼ cup finely diced white onion
2 teaspoons chopped fresh basil
2 cups vine-ripened tomatoes, finely diced
4 tablespoons red wine
½ teaspoon black pepper
1 baguette, cut into 1-inch slices

Preheat the oven to 275°F.

Coat a skillet with 2 teaspoons of olive oil. Place the tomatillos or peppers, onions, and basil in skillet; sauté for 2 minutes. Add the tomatoes, red wine, and pepper. Cook an additional 2 minutes. Remove from heat.

Place the baguette slices on a cookie sheet and brush with the remaining olive oil. Mound 2 tablespoons of tomato sauce on each baguette. Bake 4 minutes, or until crispy.

The following recipe expands on this theme, adding a few special ingredients to make it extra tasty.

Bravo! Bravo! Bruschetta

Serves 10

¼ cup olive oil
¼ cup finely diced bell pepper
¼ cup finely diced white onion
2 ears corn, cut off stalk and parboiled
2 teaspoons chopped fresh basil
2 cups diced vine-ripened tomatoes
4 tablespoons red wine
1 baguette, cut into 1-inch slices
1 teaspoon black pepper
1 can artichoke hearts or 6 fresh, prepared and diced
¼ cup grated veggie parmesan

Preheat the oven to 275°F.

Coat a skillet with 2 teaspoons of olive oil. Place the peppers, onions, corn, and basil in the skillet; sauté for 2 minutes. Add the tomatoes and red wine. Cook an additional 2 minutes then remove from the heat.

Place the baguette slices on a cookie sheet and brush with the remaining olive oil. Mound 2 tablespoons of tomato sauce on each baguette. Top each slice with some artichoke and sprinkle with veggie cheese. Bake 4 minutes, or until crispy.

"California Dream'n" Shrimp Cocktail

Serves 4

Cocktail:
1 pound veggie prawns, each cut into three pieces
1 cup radish sprouts
2 Haas avocados
1 pink grapefruit, peeled and sectioned
1 white grapefruit, peeled and sectioned
2 cups baby spinach
2 tablespoons limejuice
¼ cup toasted pine nuts

Dressing:

½ cup grapefruit juice
3 tablespoons limejuice
3 tablespoons olive oil
¼ teaspoon grated ginger root

Place all the cocktail ingredients in a bowl and toss. Place all the dressing ingredients in a screw-top jar or bottle. Shake and then pour the dressing over the salad.

Spoon into chilled sherbet dishes. Start dream'n.

Caponata Debut

Yields 4 cups

1 large eggplant, diced into cubes
1¾ teaspoons sea salt
6 tablespoons olive oil
1 cup thinly sliced scallions, including greens
(about two bunches)
2 tablespoons chopped garlic
1 cup diced celery, parboiled
½ teaspoon red-pepper flakes
2½ cups diced fresh tomatoes (6-8 medium)
6 tablespoons chopped fresh basil
¼ cup capers
6 ounces(about ¾ cup) Greek olives, halved
½ teaspoon cocoa powder
3 tablespoons balsamic vinegar
1 tablespoon maple syrup

Preheat the oven to 450°F.

Lay the eggplant on an aluminum foil-covered cookie sheet. Sprinkle ½ teaspoon salt over the eggplant and cover with another piece of aluminum foil. Place a weight on top and allow it to drain 15 minutes. Place 3 tablespoons of olive oil in skillet and heat for 2 minutes. Add the eggplant and cook for 6 minutes, stirring occasionally. Return the eggplant to the cookie sheet, sprinkle with ½ teaspoon salt and bake for 5 minutes. Cool.

Wipe the skillet and add the remaining 3 tablespoons of oil; heat for 2 minutes. Add the onions and sauté for 4 minutes. Add garlic, celery, red-pepper flakes, ¼ teaspoon salt; cook an additional 4 minutes. Add tomatoes, basil, eggplant, capers and olives; cook 6 minutes, bringing to a boil. Add the cocoa powder, mix well, and simmer 2 minutes. Heat vinegar and syrup until thickened, about 2 minutes. Add this to the vegetable mixture and stir. Simmer on low for 4 minutes. Remove from heat, cover, and refrigerate at least overnight (48 hours is best). Serve at room temperature on bread slices, as sandwich spread, relish, tapas etc.

Cheesy Artichoke Fondue

Yields 2 cups

2 cups cooked artichoke hearts
1 cup fresh basil
2 garlic cloves
Juice of 1 lemon
¼ teaspoon lemon zest
½ cup vegan mayonnaise dressing
1 cup grated veggie parmesan
1½ cups veggie mozzarella shreds
salt and pepper

In blender, process the chokes, basil, and garlic. Mix in the remaining ingredients and season to taste. Heat until the "cheese" is melted and slightly bubbly.

Idea: Carve out a sourdough round and stuff with fondue; heat in a 350°F oven until warm and bubbly and serve with bread cubes on tooth picks. To die for!

Citrus Cavoli

Serves 12

6 mandarin oranges, peeled and sectioned
4 tablespoons olive oil
1 medium-large cauliflower (1 pound), cut into 1-inch
pieces and parboiled
1 cup thinly sliced scallions, including greens
(about two bunches)
4 garlic cloves, thinly sliced
¾ teaspoon sea salt
5 tablespoons pine nuts
3 tablespoons chopped fresh parsley
1 teaspoon grated lemon peel
½ teaspoon red pepper
1 ½ cups diced fresh tomatoes (4.6 medium)
¼ teaspoons affron powder
3 tablespoons balsamic vinegar
1 tablespoon maple syrup
½ teaspoon cocoa powder
½ cup vegetable broth

Score the orange slices once to allow the juices to escape; place in bowl. Pour 2 tablespoons of olive oil into a skillet and heat for 2 minutes. Add the cauliflower and scallions and cook for another 2 minutes. Now add the garlic, cook for 2 minutes then mix in the salt. Set aside.

Wipe the skillet clean and add the remaining oil, the pine nuts, parsley, lemon peel, and red pepper. Cook for 3 minutes then add the cauliflower mixture. Cook for 3 minutes on medium-high heat. Add the tomatoes and cook for 2 minutes more. Now add the saffron, balsamic vinegar, syrup, cocoa powder, orange slices, and vegetable broth or remaining juice (see note) and bring to a boil. Reduce the heat and simmer until the sauce is almost absorbed, 5-8 minutes. Serve warm on Italian bread slices.

"Crab" Boats

Serves 8

1 pound shredded veggie crab
¼ cup diced celery
4 tablespoons capers
1 tablespoon powdered vegetable seasoning
¼ teaspoon black pepper
1 teaspoon chopped fresh mint
2 teaspoons chopped fresh dill weed
½ teaspoon sea salt
¾ cup vegan mayonnaise dressing
1 head each white and red endive

Mix all the ingredients, except the endive, and refrigerate for 1 hour. Wash and separate the endive leaves and spoon the "crab" mixture onto the leaves. Place on a serving tray.

Dynamite Dolmas

Serves 6

12 grape leaves
6 tablespoons olive oil
3 teaspoons dry sherry
1 cup cooked brown rice
3 teaspoons chopped fresh parsley
¼ cup vegan soy hamburger
1 teaspoon cumin
¼ teaspoon sea salt
¼ teaspoon red pepper

Steam the grape leaves then spread them out on an oiled (use 3 tablespoons) surface to cool. Brush with the sherry.

In a skillet, place the remaining oil, the rice, parsley, "hamburger," cumin, salt, and red pepper. Brown the mixture over a medium heat for 4 minutes. Cool. Divide the mixture between the grape leaves, placing it in the center, and roll up.

Serve warm or cold. Cucumber Dressing (page 302) is a fine complement to this dish.

Eggplant Medallions

Serves 12

1 Japanese eggplant, sliced into 12 sea salt
6 veggie mozzarella slices, cut into triangles
2 medium tomatoes, sliced into 12
cracked pepper
12 fresh basil leaves
olive oil

Sprinkle the eggplant slices with sea salt, place in a colander with a weight on top and drain for 1 hour. In a skillet, grill the eggplant, without any oil, for 2 minutes each side. Place the cheese triangles on top followed by the tomato slices. Sprinkle with pepper and add a basil leaf. Drizzle with oil. Place under the broiler for 2 minutes, or until the "cheese" begins to melt.

"Egg" Salad Rollups

Serves 12

1 bunch collard greens, washed and leaves
separated
2 pounds soft tofu, rinsed
1 bunch scallions, sliced paper thin
2 garlic cloves, minced
1 teaspoon sea salt
1 teaspoon white pepper
2 teaspoons paprika
2 teaspoons cumin
1 can hearts of palm, each piece quartered
lengthwise

Place the collard greens in boiling water and cook until tender, about 15 minutes. Remove the leaves from the water, separate them out on paper towels and pat dry.

In a blender, mix all remaining ingredients except the hearts of palm. Chill the mixture for 1 hour. Place 2-3 tablespoons of the salad on each collard leaf. Place one of the hearts of palm on top and roll up, placing the rolls end side down on a serving tray. Secure with toothpicks.

Fire and Ice

Serves 12

6 small habanero peppers, halved, seeded, and roasted
1 cup coconut, lemon, lime, or mango sorbet

Stuff each chili half with the sorbet and freeze well.

Call 911!

Fisherman's Net

Serves 12

1 cup hickory syrup
1 cup virgin olive oil
12 peppercorns
12 juniper berries
½ teaspoon creole spice
12 veggie scallops
12 veggie shrimp
6 pieces sea vegetable
4 cups roma tomatoes, diced with skins left on
½ cup balsamic vinegar
2 teaspoons ground cinnamon
¼ cup virgin olive oil

Combine the syrup, oil, peppercorns, juniper berries, and spice. Place the "scallops" and "shrimps" in this mixture and marinate overnight.

Soak the sea vegetable in water until soft then pat dry. Cut each piece in half lengthwise. Combine the tomatoes with vinegar, oil, and cinnamon. Spread out in an ovenproof dish and bake under the broiler until bubbly and just charred. Do the same with the "seafood."

To assemble: Place the tomatoes in timbales and place on plates. Wrap the sea vegetable around the timbales for garnish. Arrange one scallop and one shrimp alongside and drizzle with hickory syrup. Serve warm.

Fresh Water (Up Stream) Quesadillas

Serves 8

1 veggie salmon, diced (2 cups)
2 teaspoons sea salt
2 teaspoons pepper
1 teaspoon cumin
1 large white onion, chopped
6 garlic cloves, chopped
12 tablespoons vegetable margarine
3 plum tomatoes, diced
½ cup limejuice
16 small corn tortillas
2 cups veggie mozzarella, shredded
6 teaspoons powdered vegetable seasoning
3 teaspoons fresh purple basil, chopped
3 limes, wedged

Preheat the oven to 350°F.

In a skillet, flash cook the salmon with the salt, pepper, cumin, onion, garlic, and 1 tablespoon of the margarine for 5 minutes. Add the tomatoes and lime juice.

Baste each tortilla with some margarine. Divide the "salmon" between 8 tortillas. Follow with the shredded veggie cheese. Top with a corn tortilla, baste with a little more margarine, and sprinkle with vegetable seasoning. Bake for 5 minutes, turning over once. Cut each tortilla into four pieces, sprinkle with the basil and serve immediately with the lime wedges. Red or Haute Mango Salsa (pages 329 and 328) are good accompaniments.

Variation:

Cook the "salmon" with 1 cup limejuice, 2 tablespoons powdered vegetable seasoning, 1 tablespoon dill, 2 cloves minced garlic, 1 teaspoon pepper, and 3 cups fresh spinach ... and use veggie cheddar instead of mozzarella.

Fond of Fondue ... Cape Aire Cheddar

Serves 8 or more

½ pound vegan soy hamburger
6 tablespoons vegetable margarine
1 yellow onion, chopped
1 garlic clove
6 tablespoons flour
2 cups soymilk
16 ounces veggie cheddar cheese, shredded
1 cup organic beer
4 ounces green chilies
Pinch of sea salt
½ teaspoon black pepper
baguette rounds, cubed
pear slices

Cook the veggie hamburger in 3 tablespoons of margarine, breaking it up as it cooks. Remove from the pan, add the remaining margarine and sauté the onion and garlic in it.

Add the flour, stirring constantly to form a roux. Add the soymilk and stir until thickened. Return the "hamburger" crumbles to the pan and add the veggie cheddar and organic beer. Continue stirring until melted. Add the chilies and season with salt and pepper. Use the bread and pears for dipping. Great for Super Bowl.

(Continues...)

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Excerpted from The Easy Vegan by JANET HUDSON. Copyright © 2012 Janet Hudson. Excerpted by permission of Hampton Roads Publishing Company, Inc..
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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