Category Archives: Vegan Mofo ’11

Vegan Asian Sesame Noodles

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I think I’ve posted it before, but this is an old favorite in my house.  We like them served warm with vegetables mixed in, or cold alone.  Edamame makes a great addition or side dish.  They are also a perfect carry-in item for a potluck or picnic, because everyone loves them and they are good warm, room-temp, or cold.

Asian Sesame Noodles

1/4 cup toasted sesame seeds (optional)
1 lb thin spaghetti noodles
1 tsp olive oil
1/4 cup soy sauce
1/4 cup toasted sesame oil
3 T hot chili oil
3 T balsamic vinegar
3 T brown sugar

Boil water for pasta with olive oil.  Cook pasta per directions until al dente.  Drain.  While pasta is cooking, mix all remaining ingredients except sesame seeds, and wisk together.  After pasta is ready, toss the noodles in the sauce mix.  Chill if desired.  Add sesame seeds just before serving.

Baked Cheatken Rotini – Vegan Recipe

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So, there I was, looking at a big container of TVP chunks that I had purchased at my local health food store.  Having never cooked with TVP, I wasn’t sure what to do with them, but I knew that I was in the mood for a comforting filling baked pasta dish.  So,  I started dragging ingredients out of the pantry, and this is what I came up with in the end.  I made a double batch, and we had leftovers for days (after feeding six people) so I’ve only given you a single batch recipe here.

Baked Cheatken Rotini

1 lb rotini
1 cup TVP chunks
1 ½ cups veg broth
1 large can tomato puree
1 ½ cups diced tomato
¼ cup nutritional yeast flakes
1 small onion, diced
3 cloves garlic, minced
½ cup chopped mushrooms (optional)
1 T olive oil
1 T dried Italian seasoning (or use fresh basil, oregano, thyme)
¼ cup Daiya mozz (optional)

Place TVP in large bowl with onion, garlic, and mushroom.  Heat veg broth to a boil and pour over TVP mix.  Stir and allow to sit and absorb the liquid while cooking pasta.  Cook pasta in water with 1 T olive oil to al dente.  Drain and rinse.  Mix tomato puree, diced tomato, Italian seasoning, and nutritional yeast into TVP mixture and then fold into pasta.  Put parchment paper on the bottom of a baking pan and fill with mix.  Sprinkle Daiya over the top.  Tear off a sheet of foil large enough to cover pan and coat bottom of sheet with sprayed olive oil or nonstick spray.  Cover pan tightly.  Bake at 350* for 45 minutes (check to be sure it is warmed through) and serve.

Vegan Chewy Oatmeal Cookies

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Oatmeal cookies, in my estimation, should be chewy.  Crisp oatmeal cookies are ok, but when they are nice and chewy, then I’m really happy.  This recipe, adapted from several others, fits the bill.

Vegan Chewy Oatmeal Cookies

1 cup whole wheat pastry flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoon cinnamon
2/3 cup brown sugar
1/4 cup granulated or raw sugar
4 tablespoons maple syrup
1/2 cup applesauce
1/2 cup vegetable oil
1 teaspoon vanilla
3 cups rolled oats
1 cup raisins

Preheat oven to 350 degrees F. Mix together dry ingredients (except raisins).  Mix together wet ingredients.  Combine and mix well.  Add raisins and mix.  Drop by rounded teaspoonfuls onto the cookie sheets. Bake for 12 minutes.

Makes about 3 dozen cookies