March 19, 2007
Fried Ravioli
This recipe is easy, quick and delicious and you will fool your non-vegan friends everytime!
Fried Ravioli
1 package vegan ravioli (I use soyboy)
½ cup water
½ cup plain breadcrumbs
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon dried thyme
Pinch salt and freshly ground pepper
Canola oil or safflower oil for frying
Vegan parmesan cheese (optional)
Tomato sauce
Defrost one package of vegan ravioli on a parchment lined paper in the fridge overnight. When the ravioli are defrosted take them out of the fridge and set aside.
In a small bowl combine breadcrumbs and herbs with a pinch of salt and pepper and stir until mixed well. In a small saucepan add enough oil to fry ravioli and so they have enough room to move around. Bring oil filled saucepan up to a medium high heat and when oil is ready for frying begin by dipping each ravioli in water first and then breadcrumb mixture, coating them well. One at a time, add ravioli into pan. Do not add more than 3 or 4 at a time as this will bring the oil temperature down and it will take longer to fry. After about 2 minutes turn ravioli over to cook other side. Each side should get about 2 minutes of frying time, or until golden brown. When they are finished frying removed with a mesh strainer and put them on a paper towel lined plate to remove excess oil. Sprinkle with soy parmesan cheese and salt.
Serve with warmed tomato sauce.
Posted by podsumer at 09:07 PM
February 15, 2007
Mini Sauerkraut Egg Rolls
This show is sponsored by Great Lakes Sauerkraut, the world's largest producer of sauerkraut, producing more than 120,000 tons of barrel cured kraut a year.
Look for Great Lakes Kraut selling under the Krrrrisp Kraut, Silver Floss,Bush's Best or Cortland Valley brand names at your local grocery store. Sauerkraut can be found in the canned section or refrigerated meat section.
Log on to sauerkrautnews for more information, fun facts and tasty recipes.
Sauerkraut is full of vitamins A, B-thiamin, riboflavin and niacin-C, phosphorous, calcium, iron, potassium and fiber, so it's great for you! Sauerkraut is also a cruciferous vegetable that contains cancer fighting phytochemicals, and studies have shown an increase in consumption of sauerkraut decreases a person chances of developing certain types of cancers such as breast, colon, lung or liver. So, there are also health benefits to sauerkraut consumption.
Check out their sauerkraut and fun recipes.
This recipe is fun and easy and can be prepared ahead of time. Egg free wonton wrappers can be found in Asian markets or specialty stores. You can ask your local grocery store if they can get them as well. You can assemble the mini egg rolls a day or two ahead of time and fry them up at the last minute while guests are just arriving! Just make the egg rolls and line them on a parchment paper lined tray and cover tightly before refrigerating. You can even freeze them ahead of time and let them thaw out a night before frying them up! This recipe is delicious and so much better than the ones you buy!!
Mini Sauerkraut Egg Rolls
Makes approximately 24 mini egg rolls
1/2 cup Krrrrispkraut Sauerkraut, drained
1/2 cup Chinese cabbage, sliced thinly
1/2 teaspoon ginger, minced
1 clove garlic, minced
1 teaspoon shoyu or tamari soy sauce
4 shiitake mushrooms, stems removed and sliced thinly
Wonton wrappers (egg free!)
water
Canola or Safflower Oil (teaspoon to saute in and more for frying)
In a medium sized frying pan, bring one teaspoon oil to medium heat and sauté ginger and garlic until fragrant, about 1 minute. Add sauerkraut and cabbage and sauté until soft, about 3 more minutes. Add mushrooms and soy sauce and sauté for another 2 minutes until all ingredients are soft and well combined. Set aside.
Remove wontons from package and begin to assemble by placing about a half teaspoon in the middle of each wonton. Dab water along all edges of the wonton with your fingers and bring sides in together. Then roll wonton up tightly and place seam side down on parchment paper. Repeat until all mixture is used.
In a small saucepan bring oil to a medium high heat(375 degrees F). Add wontons to hot oil frying, cooking each about 2 minutes. Do not place more than 5 in oil at a time as this will bring the cooking temperature of the oil down. Remove each egg roll from oil with mesh strainer and place on paper towel lined plate to get extra oil off.
You can serve these with an apricot or plum sauce or eat them as it. They are so tasty!!
Posted by podsumer at 08:11 AM
November 04, 2006
Butternut Squash Soup
Butternut Squash Soup
1 Medium Butternut Squash, peeled, seeded, and cubed
1 medium vadalia onion, diced
2 Tablespoons extra virgin olive oil
1 inch piece of fresh ginger, minced
1 clove garlic, minced
Fresh Filtered Water
In a medium saucepan, add olive oil and onion and sauce until soft. Add ginger and garlic and mix. Add butternut squash and just enough water to the pot to cover squash. Cover and bring to a boil. Turn heat down and simmer for about 30 minutes, or until butternut squash is soft. Add mixture to blender or use an immersion blender to blend soup until smooth. Serve and eat!
Posted by podsumer at 11:21 AM
August 06, 2006
Sauerkraut and Spinach Phyllo Appetizers
This show is sponsored by Great Lakes Sauerkraut, the world's largest producer of sauerkraut, producing more than 120,000 tons of barrel cured kraut a year.
Play the Show
Look for Great Lakes Kraut selling under the Krrrrisp Kraut, Silver Floss,Bush's Best or Cortland Valley brand names at your local grocery store. Sauerkraut can be found in the canned section or refrigerated meat section.
Log on to www.krrrrispkraut.com for more information, fun facts and tasty recipes.
Sauerkraut is full of vitamins A, B-thiamin, riboflavin and niacin-C, phosphorous, calcium, iron, potassium and fiber, so it's great for you! Sauerkraut is also a cruciferous vegetable that contains cancer fighting phytochemicals, and studies have shown an increase in consumption of sauerkraut decreases a person chances of developing certain types of cancers such as breast, colon, lung or liver. So, there are also health benefits to sauerkraut consumption.
Check out their sauerkraut and fun recipes.
Sauerkraut and Spinach Phyllo Appetizers
1/2 Cup Krrrristkraut Sauerkraut, drained
3 Cups Spinach
1-2 cloves garlic, minced
1/2 medium red onion, chopped small
1/4 cup pine nuts, toasted
2 teaspoons extra virgin olive oil, plus more for spreading on phyllo
One package phyllo dough, thawed out in the refrigerator
1/2 Cup aged balsamic vinegar
2 teaspoons Dijon mustard
1 shallot, minced
Preheat oven to 375 degrees F. In a medium sauté pan bring 2 teaspoons olive oil to medium heat and add sauerkraut. Sauté for a few minutes until it begins to brown. Add onion and garlic and cook for another 3 minutes. Add spinach and cover pan. (you may want to add a teaspoon of water and spoon mixture around so it doesn't stick to the pan) When spinach has cooked through, remove from heat and place mixture in a bowl. Add pine nuts and stir well. Set aside.
Remove Phyllo from package and cover with damp towel so the phyllo does not dry out. You will need to work quickly. Using a pastry brush gently brush a sheet of phyllo evenly with oil. Take another sheet of phyllo and repeat until 4 sheets have been oiled. Cut the phyllo into 3 long pieces and begin to make a triangle. After you begin, add a teaspoon of mixture into the center and continue making the triangle until the seam is on the bottom. Place on a sheet pan and after you have a full pan place in oven and bake for 12-15 minutes, or until golden brown. Remove and repeat until all mixture has been used up.
In a small nonstick pan place balsamic, mustard and shallot and bring to a medium heat, stirring often. The mixture will begin to reduce and thicken. After about 5 minutes remove from heat and drizzle balsamic over phyllo triangles and serve at once.
This recipe makes approximately 12-16 phyllo triangles. (depending on how much you fill them!)
Posted by podsumer at 11:21 AM
July 20, 2006
Fried Tofu with a Special Dipping Sauce
I have been making this recipe for years. I've often had people ask me for the recipe so I decided to let the secret out! This recipe is quick, easy, and delicious. Nobody will know they are eating tofu unless you tell them!!
Fried Tofu with a Special Dipping Sauce
1 Cup cornmeal
1 teaspoon red pepper flakes, or more if desired
Fresh black pepper
Sea Salt
1 package extra firm tofu, drained and pressed and cut into 1/2" cubes
Canola Oil
2 Tablespoons organic apricot fruit spread
1 teaspoon fresh ginger, minced
1/4 Cup Tamari or Shoyu
1/4 Cup Water
In a medium fry pan add enough oil for tofu to fry in. (The oil should come to the middle of the tofu but does not need to cover it as you can turn the tofu) Bring oil to medium high heat. You want the oil to fry the tofu but you DO NOT want the oil to bubble or boil. Be careful to watch this does not happen.
In medium bowl add cornmeal, red pepper flakes and a sprinkle of salt and pepper. Add tofu and coat well. When oil is hot add tofu cubes about 8 pieces at a time. They should cook in about 30 seconds. Remove to a papertowel lined plate to drain off excess oil. Season with sea salt.Repeat with remaining tofu.
For the dipping sauce: In a medium bowl add apricot spread, ginger, water and tamari. Mix well. If sauce is not thick enough add more apricot fruit spread, one teaspoon at a time until you have reached your desired consistency.
Serve with toothpicks.
Posted by podsumer at 03:15 PM
June 26, 2006
Pinwheels
Ok, so I never said that everything on the Vegan Cooking School would be low calorie!! This recipe is easy and sure to entertain your guests as much as the conversation! You can try a variety of different herbs to get the background flavor. I chose dill this time!!
Pinwheels
4- 12 inch whole wheat tortillas
2- 8ounce packages of Tofutti cream cheese, at room temperature
2 green onions (scallions), minced
1/2 cup diced red pepper
1/2 cup diced celery
1 can pitted black olives, drained and sliced
1/2 teaspoon fresh herbs (such as parsley, dill or cilantro) * I used dill
fresh black pepper
In a large bowl mix all ingredients. Spread mixture evenly onto tortilla leaving about an inch of room around the edge of the edge you are rolling toward. After rolling is complete, tightly wrap tortillas in plastic wrap and store in refrigerator for 2 hours or overnight. Remove right before serving and slice into one inch pieces!
** an additional 1/2 teaspoon of herbs can be added if you would like before mixing.
Getting Started
Roll it up!
Roll it up!
Sliced up and ready to eat
Posted by tracy at 08:53 PM | Comments (1)
May 28, 2006
Roasted Pepper Dip
While on a recent vacation with my boyfriend and family I needed to come up with a quick and easy recipe for a little afternoon munch! This recipe worked out well and was gobbled down quick!! It can be served with tortilla chips, toasted pitas or my favorite, Endive!!
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Roasted Pepper Dip
2 Roasted peppers, any color will do
2 Cloves of garlic, minced
1-1 1/2 Tablespoons extra virgin olive oil
sea salt to taste
Procedure to Roast peppers: Rub each pepper with a minimal amount of olive oil so it does not stick to the grill or to the baking sheet in the oven. (If you roast peppers on top of the gas grill of your stove top do NOT put olive oil on them)
If oven roasting: Place peppers on baking sheet in oven preheated to 375 for about 40 minutes. Remove and let cool. Peels will easily slide off.
If grilling on BBQ: rotate pepper every few minutes until it blackens. (This is the procedure that I used on the show as you can see in the pictures)
Remove from grill and put in a glass bowl and cover with plastic wrap for 15 minutes. Remove plastic wrap and skins will peel away easily.
After the skins have been removed and all the blacked part is gone pull the top off and scrape away any seeds from the inside of the pepper. DO NOT wash the pepper off. You have just roasted it and it has a great flavor!!
Place peppers in a blender with garlic and blend for 5 seconds to break the pepper down just a bit. Add a pinch of Sea salt and place cover on, removing middle of lid to add olive oil as the blender is on. While blender is on, start drizzling olive oil in to begin emulsifing it together. Add to a bowl and serve with your favorite thing to dip!
This recipe is fun, easy and will be a hit! Trust me!! Enjoy! :-)
Posted by podsumer at 10:01 AM
April 17, 2006
Vegan Hummus
Hummus
1 -15 ounce can Garbanzo beans (also known as Chick peas), drained and rinsed off
2/3 cup lemon juice
5 tablespoons tahini
4 cloves garlic, minced
2 pinches sea salt
1 teaspoon extra virgin olive oil
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Posted by podsumer at 10:55 PM | Comments (1)
April 03, 2006
Spring Rolls with Peanut Dipping Sauce
This recipe is great for a light lunch or as an appetizer for a get together. You can change the tofu and use tempeh instead if you like. I love serving these at get together's. They've always been the quickest thing to go!
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Spring Rolls with Peanut Dipping Sauce
The sauce
3/4 cup smooth peanut butter
2 cloves of garlic, minced
1/4 cup tamari or shoyu
1/4 cup water
1 tablespoon rice vinegar
half of a poblano chili, deseeded and minced
1 teaspoon maple syrup
1 teaspoon ginger, minced
Directions: In a food processor add all ingredients and mix together. Put in small bowl and set aside.
The Spring Rolls
1/4 cup tamari or shoyu
1 tablespoon olive oil
3 ounces (half a package) thin rice noodles
6 ounces firm tofu, pressed and drained
1 package spring roll skins (clear rice papers)
6 cups warm water
6 carrots, peeled and shredded
1/4 cup peanuts
1/2 bunch cilantro leaves for spring rolls and garnish
Directions: In Medium saucepan bring 4 cups water to a boil. Remove from heat and add rice noodles. After 10 minutes drain and rinse with cold water. Drain. Set aside Take Pressed tofu and cut into 1 inch long by 1/2 inch wide pieces. Arrange tofu in a bowl and add tamari over. Let sit for 20 minutes In medium fry pan add olive oil and tofu and saute until each side is browned, about 2 minutes per side. Remove from heat and cool. In large bowl add rice papers one by one to warm water. Do not add more than 5 at a time because they will stick together. After 5 minutes they will become soft and you can work with them. Assembling the spring rolls: Remove one rice paper and lay on a flat clean surface. Place a few cilantro leaves in the middle. Add a piece of tofu, rice noodles, carrots, peanuts and cilantro leave on top. Fold the bottom up, one side over and the top down. Then roll the filled rice roll over to close. Place on flat dry area and repeat until done. You can serve these whole or sliced in half to show what is in it.
They look beautiful and taste great with the peanut dipping sauce!!
Posted by billpowers at 07:36 PM
January 01, 2006
Beer Battered Onion Rings
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This recipe will knock the socks off of you! Just don't blame me if you fall in love with them and want to make them every day!!
Our Ingredients
Ready to Fry
Frying
Ready to Flip
All Ready
Finished Dish
Beer Battered Onion Rings
One large Vadalia Onion
2 Cups Unbleached White Flour (you will not need all of this)
12 ounces of your favorite vegan beer
1 Tablespoon Brown Sugar
1 teaspoon Sea Salt (plus more for after they are done)
3 1/2 Cups Oil for frying (Canola or Safflower)
In a 2 Quart saucepan bring oil to medium high heat for frying. (about 375 degrees) You can use a
thermometer to check the temperature if you would like. Make sure the oil is NOT boiling!!!
Peel onions and cut into rings. (I usually cut my onion into thirds) Separate rings.
In a medium bowl add 1 Cup Flour, Beer, Sea salt, and Brown Sugar and whisk together. You may add
more flour by tablespoon to make the batter to your liking in consistency. (it should be like a
pancake batter)
Add rings to batter and place in oil. BE CAREFUL not to splatter yourself with oil! With a slotted
spoon turn onion rings as they cook. When they are cooked to a golden brown take them out of the
oil and place on a plate that has a paper towel on it to soak up any extra oil. Add a sprinkle of
sea salt and let cool. Don't wait too long though...you don't want these to get soggy!
Eat and Enjoy! YUM!
Posted by podsumer at 10:11 PM | Comments (7)
November 21, 2005
A Vegan Thanksgiving
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This is my vegan Thanksgiving Special. I know you will enjoy it.
As a Main dish - Don't forget you can make the quinoa side dish and put it in a roasted acorn squash!
Also....for dessert try the apple Crumb! MMMM! Delicious!
Happy Thanksgiving from My Family to Yours!
Tracy
Thanksgiving Appetizer
Baguette Bread
One Vadalia Onion
5-6 Dates (or Figs if you prefer)
Tofutti "Better than Cream Cheese"
1 Tablespoon Extra Virgin Olive Oil
Pinch Sea Salt
Heat Oven to 375 degrees. Brush Bagette bread with oilve oil. Sprinkle Sea salt on and bake for 10-12 Minutes or until brown. Let cool.
In saute pan over medium heat add Olive OIl and Onions. Let saute until soft and brown.
Chop figs into small pieces.
When cooled spread a Tablespoon of Tofutti "Better than Cream Cheese" on and add onions on top of cream cheese. Add chopped figs and serve.
Mushroom Gravy
6 oz Organic Button Mushrooms
1/2 Small yellow onion
1 Tablespoon Extra Virgin Olive Oil
Pinch Sea Salt
1 Tablespoon Kuzu
1 Cup Water
1 Tablespoon Shoyu
In small pan heat olive oil to medium heat. Saute Olive OIl with onion until soft. Add mushrooms and cook until they begin to soften.
In small bowl Add 1 Tablesoon of Kuzu to 1 Cup of Water and stir until disolved.
Add kuzu mixture to mushrooms and stir. Add Shoyu and stir. Bring heat to Medium high and heat until gravy begin to bubble. Trun down to simmer and cook for 20 minutes. Serve.
Carrots with Pineapple Reduction Sauce
One 10 oz bag organic carrots, peeled
3 Cups Pineapple Juice
Teaspoon cinnamon
Teaspoon Maple Syrup
In saucepan heat 3 cups of Pineapple Juice. Add Carrots and bring to a boil. Cook until soft, about 10 minutes. Take carrots out of juice and place in a bowl. Add cinnamn and maple syrup and bring to a boil. Cook until reduced by half. Pour over carrots and serve.
Brussel Sprouts
2 Pounds of Brussel Sprouts
2 Tablespoons Olive Oil (or more if needed)
Sea Salt
1/2 Cup White Wine
2 Cloves Garlic, chopped
1 Tablespoon Agave Nectar
Heat Oven to 375 degrees. Place brussel sprouts in lipped pan and cover with olive oil. Sprinkle sea salt and cook in oven for 45 minutes or until tender.
Meanwhile in saucepan on medium heat heat wine, garlic and agave nectar until simmering. Bring heat down to low. (do this right before teh brussel sprouts come out of the oven or the liquid will evaporate before)
Take brussel sprouts out of oven and cover with wine sauce. Place in bowl and serve.
Mashed Potatoes with Roasted Garlic
2 Pounds of organic russet potatoes, peeled and chopped
6 Cups water
1 Head Garlic
1 teaspoon Olive Oil
Sea Salt
3/4 Cup Soymilk
2 Tablespoons "Earth Balance" vegan butter
1 Tablespoon Fresh grated Horseradish (or more if desired)
Heat oven to 375 degrees. Cut top of Garlic off (where the root would be) and discard. Drizzle Olive olive and sea salt and wrap in aluminum foil. Place in oven for 45 minutes or until tender.
Meanwhile, In medium Saucepan place water and bring to a boil. Add potatoes and cook until soft, about 20 minutes. Drain and add soymilk, butter and horseradish and blend with handmixer until smooth and creamy.
When garlic is roasted take out of oven and cool. Squeeze garlic cloves out of skin or with small fork pull them out and add to mashed potato mixture. Take the handmixer and blend again for 1 minute. Serve
Stuffing
4 Cups Whole Grain Bread, cubed (about 6 slices)
2 Tablespoon Olive Oil
1 Cup chopped apple (I used Granny Smith)
1/2 Cup chopped Onion (about half of a small onion)
1/2 teaspoon dried thyme
1 teaspoon dried parsley
1/2 cup walnuts
1 Cup Apple Juice
Preheat oven to 350 degrees. In a bowl place cubed bread and olive oil and mix until bread is coated. Sprinkle with Sea Salt. On a flat baking pan place bread and bake for 10-12 minutes, or until brown. Take out and cool.
In Medium bowl place cooled bread, chopped apple, onion, thyme, parsley, walnuts and mix well. Add Apple Juice and mix well coating everything evenly. Place in Casserole dish and bake for 25-30 minutes. Take out and serve!
Posted by podsumer at 08:43 PM
July 13, 2005
Stuffed Mushrooms
This is a great appetizer or even a main course. Whether you are a vegan or not, you will love this recipe.
Unfortunately, only 2 photos this week folks. The standard ingredients, and finished meal photos.
Posted by podsumer at 05:10 PM | Comments (2)
April 21, 2005
What's in Your Guacamole
Well, it is here. My first show.
 | My name is Tracy Jorg, and I will be your host as we explore vegan cooking. In this show, I will tell you a little about myself, why I chose to become a vegan, and three great guacamole recipes. |
 | A nice clean workspace will make your life a lot easier. |
 | It usually looks like this after cooking. |
 | Presentation is always important. |
 | Our first guacamole |
 | Our second |
 | Our final guacamole |
Posted by podsumer at 09:16 PM | Comments (10) | TrackBack
