Category Archives: Veganism

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

Pressure Cooker Coconut Curry Butternut Squash Soup – Vegan Recipe

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I love butternut squash.  It’s such a beautiful food, and it has this wonderful rich presence in any dish.  For a cool fall day, this slightly spicy yet sweet soup is close to perfect!  I got the starter recipe from my friend Karla, and veganized it and then adjusted for pressure cooker use.  Thanks, Karla!

PRESSURE COOKER COCONUT CURRY BUTTERNUT SQUASH SOUP

Ingredients:
1 large butternut squash (just over 2lbs), peeled, seeded, cubed
1 small-medium onion diced very small
1 inch ginger finely chopped
2 cloves garlic finely chopped
3 cups faux chicken or vegetable broth
1 can coconut milk
1 tsp salt
2 tbsp lemon juice
1 ½ tsp curry powder
½ tsp turmeric
2 T olive oil

Peel and chop as needed.  I find it easiest to slice the squash into rings and then peel.  Place olive oil, onion, garlic, and ginger in the bottom of the pressure cooker and cook on medium heat until soft and fragrant.  Add remaining ingredients, except lemon juice, and bring to high pressure.  Cook at high pressure for 10 minutes and allow to depressurize naturally.  Using an immersion blender, blend soup, add lemon juice, and serve.