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Spice Stall on Marrakesh Market
Ingredients

• 400 g (1 lb) butternut squash, peeled, de-seeded and cubed
• 4 tbsp olive oil, plus extra for tossing and cooking
• 200 g (8 oz) courgettes, halved lengthways and thickly sliced
• 1 large red onion, halved and thickly sliced
• 4 cloves of garlic sliced
• 1 tbsp grated fresh ginger
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp ground coriander
• 6 green cardamom pods, seeds only, lightly crushed
• 400 g (1 lb) tinned chopped tomatoes, juice included
• 200 ml (7fl oz) vegetable stock
• 2 oranges, rind only cut in large strips
• 10 dried apricots thickly sliced
• 2 tbsp dried cherries
• 400 g (1 lb) tin of chickpeas, drained
• 115 g (4.oz) whole fresh okra
• 2 fresh green chillies, de-seeded and thinly sliced
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped fresh coriander
• 2 lemons for squeezing

Method
Preheat the oven to 200°C/400°F/gas mark 6.
In an oven dish, toss the squash in a little olive oil and roast in the oven for 30 minutes, until tender and beginning to caramelise. In a separate dish, do the same with the courgette, but roast for just 10-15 minutes.
Reduce the oven temperature to 170°C/325°F/gas mark 3.
Heat 2 tablespoons of olive oil in a large, heavy flameproof casserole dish and sauté the onion for 5 minutes over medium heat. Add the garlic and spices (ginger, cinnamon, cumin, coriander, cardamom), and cook, stirring, for 2 minutes more.
Add the roasted butternut squash, courgettes, onions and tomatoes with their juice, the stock, orange rind, dried fruit (apricots and cherries) and chickpeas. Bring to the boil, cover the pan and place it in the oven to simmer for 40-50 minutes.
Heat the remaining 2 tablespoons of olive oil in a frying pan over high heat. Add the okra and chillies, and fry for 2 minutes, until the okra is tender but still firm and lightly coloured.
Remove the pan from the oven and stir in the chopped herbs (parsley and coriander) and serve the tagine with the stir fried okra and chillies and some lemon juice squeezed over each portion.
To soak up all the unctuous juice, serve the tagine and stir fried chilli-ed okra with fresh warm bread, couscous or rice or even perhaps some naan bread.
If you don’t like okra or can’t get it, then by all means change it for perhaps sugar snap peas, green beans, broccoli or some other crispy veg that you enjoy stir fried.
And if you can’t afford to buy the dried cherries (which are available in most health food shops here in the UK but are a bit expensive) you can always add a few sultanas, raisins or possibly a handful of dates that have been soaked in a little lemon or lime juice for an hour or so before you put them into the tagine.
Likewise, if you can’t find or afford the fresh ginger, you may like to try a little ground ginger – I would recommend you add a tsp or so to start with and then just adjust to your taste throughout the cooking.  If you haven’t got fresh parsley and coriander to hand then, add a pinch(not 2 tbsp as per the above ingredients list!) of dried into the tagine about 10-15 mins before serving.

Read more: http://notecook.com/desserts/fruits/vegan-moroccan-tagine/#ixzz1hHRWiCfn

OPULENT OAT, APPLE, WALNUT CAKE

I just tried out this recipe I made up in my head while I was having visions of sugar plums last night.  I hope SOMEONE likes it.  If you do, please, please let me know.  I'm desperate for attention.

GARDENBEAR

Preheat oven to 375.
Oil and dust a bundt pan.

Mix Dry Ingredients:

1 C whole wheat pastry flour
I C rolled oats
1 C light brown sugar (not packed)
1/2 C chopped walnuts
1/2 C shredded coconut
1/2 C dried fruit (currants, raisins, cranberries, peaches, apricots, whatever)
2 tsp ground cinnamnon
1/2 tsp nutmeg
1 tsp allspice
1/2 tsp salt
1/2 tsp baking powder
1 tsp baking soda
1 medium granny smitth apple,m shredded

In a separate bowl (or one quart measuring cup), mix wet ingredients until frothy:
1 C cold water
3/4 C canola oil
2 tsp Vanilla
2 tsp apple cider vinegar

slowly add wet to dry, and beat on medium speed for a good 4 minutes. 

Pour into bundt pan.

Bake for 45 minutes (more or less), check with toothpick.

Allow to cool 15 minutes before turning it out onto a platter.  Then, I found it slices better if it is allowed to cool completely (1 hour). 

Drizzle with powdered sugar icing, if desired. 

Serves 12


I just tried it.  FABULOUS!!!  The dried fruit I used was currants.  And no icing.




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CRANBERRY DATE NUT BARS

Ingredients:

• 2 cups dates, pitted (about 20 Medjool dates)
• ½ cup dried cranberries
• 2 cups boiling water
• 1 cup raw almonds
• 3 cups old-fashioned oats
• 1 cup all-purpose flour
• ½ cup canola oil
• 3 Tbsp pure maple syrup
• ¼ cup water

Directions:
Preheat the oven to 350° and lightly oil a 9×13″ glass baking pan.
Add the dates and cranberries to a small glass mixing bowl, pour the water over and let steep for an hour.
Add the nuts and oatmeal to a food processor and process until a (smallish) coarse texture, add in the flour and pulse to mix. Slowly add in the oil and maple syrup, with the processor running on low. Add in the water and turn to high, till the dough pulls together.
Take ¾ of the dough and spread/pat out into the baking pan, press flat to make a crust. Set aside the remaining crust in a bowl. Wipe out the processor bowl with a paper towel and put back together, add the date mixture (with remaining soaking water) and pulse till mixed. Spread the date mixture on top evenly, across the crust. Take the remaining dough and sprinkle in tiny crumbs across the dates.
Bake for 30 to 45 minutes, until the crust on top is golden.
Let cool and cut into squares.

BEET BRUSCHETTA WITH HOMEMADE VEGAN BLUE CHEESE

Beet Bruschetta with homemade vegan ‘blue cheese’

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Beets taste so nice combined with the flavors of the vegan ‘blue cheese’ and a hint of maple syrup. We really enjoyed this tasty lunch today. It would also make good appetizers or finger foods at a party.

Yield: 8-12 slices
Ingredients:

• 8-12 slices whole grain bread or baguette
• 2-3 medium beets, cooked
• 1 cup home made vegan ‘blue cheese’ (ingredients and instructions below)
• 3 tablespoons in olive oil to brush the bread
• 1 tablespoon agave or maple syrup to drizzle on the bread
• thyme for seasoning and garnishing

for the vegan ‘blue cheese’:

• 1/4 cup cashew nuts, chopped
• 1 cup millet, cooked
• 1 tablespoon onion powder
• 1/4 teaspoon garlic powder
• 2 tablespoons lemon juice
• 2 tablespoons tahini
• 1-2 tablespoons white miso
• 2 teaspoons cider vinegar
• 4-6 tablespoons nutritional yeast
• 1/2 teaspoon dry mustard
• pinch nutmeg
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon fresh chives, chopped

 

Beet Bruschetta with homemade vegan ‘blue cheese’

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Beets taste so nice combined with the flavors of the vegan ‘blue cheese’ and a hint of maple syrup. We really enjoyed this tasty lunch today. It would also make good appetizers or finger foods at a party.

Yield: 8-12 slices
Ingredients:

• 8-12 slices whole grain bread or baguette
• 2-3 medium beets, cooked
• 1 cup home made vegan ‘blue cheese’ (ingredients and instructions below)
• 3 tablespoons in olive oil to brush the bread
• 1 tablespoon agave or maple syrup to drizzle on the bread
• thyme for seasoning and garnishing

for the vegan ‘blue cheese’:

• 1/4 cup cashew nuts, chopped
• 1 cup millet, cooked
• 1 tablespoon onion powder
• 1/4 teaspoon garlic powder
• 2 tablespoons lemon juice
• 2 tablespoons tahini
• 1-2 tablespoons white miso
• 2 teaspoons cider vinegar
• 4-6 tablespoons nutritional yeast
• 1/2 teaspoon dry mustard
• pinch nutmeg
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon fresh chives, chopped

Directions:
Prepare the vegan ‘blue cheese’ first or a day or two ahead of time.
to make the vegan ‘blue cheese’:

1. Put the cooked millet in a food processor and pulse to make a smooth paste.
2. Add the chopped cashews and pulse again.
3. Add the tahini, lemon juice and miso and again pulse.
4. Add the seasonings and rest of the ingredients and pulse to blend.
5. Taste and season accordingly.
6. We found it to be perfect at this stage.

This recipe remains as a smooth spread. It can be thinned to make a nice salad dressing (I would use plain soy milk to thin). The recipe can keep in the refrigerator in an air-tight container for 3-4 days.
to make the bruschetta:

1. Slice the bread and toast or grill.
2. While the slices of bread are toasting, slice the beets in medium thin slices.
3. Place the toasted bread slices on a cookie sheet.
4. Lightly brush the toasts with olive oil and then drizzle (about 1 teaspoon per bread) a bit of agave or maple syrup along the top. Not all over – just lightly drizzled here and there.
5. Place the beet slices on the bread, and a generous dollop of vegan ‘blue cheese’ on top of the beets.
6. Sprinkle the top with fresh thyme leaves.
7. Place in the oven to grill for a few minutes to lightly brown the tops and warm.

Notes:
We are quite enthusiastic about this tasty homemade ‘blue cheese’ spread.

Recipe from vegalicious.org

GERMAN CHOCOLATE FROSTING

This frosting is amazingly similar to the traditional one which really gums up your insides.  Use it with my fabulous chocolate bundt cake recipe on this site!


Ingredients (use vegan versions):

    1 1/2 cups shredded coconut
    1 cup pecans
    3/4 cup sugar
    1/2 cup vegan margarine
    1/2 cup nondairy milk
    1 teaspoon vanilla

Directions:

1. Boil together all ingredients in a medium to large saucepan over medium-high heat for 12 minutes, stirring constantly.

2. Pour, then spread on cake while frosting is still warm. 

3. Let set up for a few minutes before serving (sets up faster if you cover it and place it in the fridge).

No one believes this is vegan.

Serves: enough for a 2 layer cake, Preparation time: 15 minutes
'

THE BEST EVER ALFREDO SAUCE

INGREDIENTS

- 1/2 cup margarine

- 2 cups plain soymilk

- 1 pkg extra firm silken tofu (Mori-Nu)

- 2 tbsp white wine

- 2 tbsp onion powder

- 2 tsp garlic powder

- 2 tsp sea salt

- 1 tsp pepper

- 1/4 tsp nutmeg

- 2-3 tbsp arrowroot powder

METHOD

1. Blend all ingredients except arrowroot powder in a food processor until creamy and smooth. Heat in a saucepan over med-lo heat until just about bubbling.

2. Remove some of the sauce and mix with 2 tbsp of the arrowroot, then add back to the saucepan. Heat, but don't boil. If sauce is too thin, add the remaining tbsp (or more). Whisk smooth.

3. Serve over pasta with peas and seitan slices.

 

Add sauteed mushrooms and roasted garlic, if it suits your fancy

ARTICHOKE STEW WITH MUSHROOMS AND CARROTS

ARTICHOKE STEW WITH MUSHROOMS AND CARROTS
Serves 8-10
This Greek-style vegetable stew, redolent of white wine, lemon and dill, can be made ahead of time and reheated.

1/4 c. extra-virgin olive oil
2 9 oz. pckgs. frozen artichoke hearts OR 2 14 oz. cans artichoke hearts in water
8 large carrots, peeled and cut into 1" chunks
1 lb. whole small mushrooms
2 c. chopped onion
6 cloves garlic, chopped
3 c. vegetable or soy broth
1 c. dry white wine
1 T. dry dill weed
1/2 c. chopped fresh parsley
juice of 1 lemon
salt and freshly ground black pepper to taste
1 T. potato starch or cornstarch dissolved in 1/4 c. water

Heat the oil in a large heavy pot. When it’s hot, saute the onions, garlic, carrots and mushrooms until the onions soften and the vegetables are beginning to brown a little. Add the artichokes, broth, wine and dill weed, bring to a boil, then cover, turn heat down and simmer for 30 minutes. Add the parsley, lemon juice and salt and pepper to taste (salt depends on the type of broth you use). Stir in the dissolved starch and stir briefly until it has thickened (cornstarch has to boil, potato starch does not). If it's still not thick enough for your taste, add another T. of potato starch, dissolved. Serve hot.

VARIATION:
For an everyday dish, omit the mushrooms and substitute 2 lbs. of small potatoes thin-skinned (unpeeled) (or chunks). You may not need as much thickening for this. Eat as a one dish meal with crusty bread.