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Jazzy Vegetarian: Recipes

Lighter Deli Delights Show #103

- FAN FAVORITE

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Upside-Down Apple Cake

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Makes 6 to 8 servings

It serves double duty, as a fancy breakfast cake that can be served cold or re-warmed in the oven. Using bananas in place of eggs keeps it vegan. Instead of conventional whipped topping, try topping the cake with “Maple Tofu Whip!” (for Maple Tofu Whip recipe: see under Episode #101)

TOPPING     

3 tablespoons vegan margarine

4 teaspoons brown sugar

1⁄4 teaspoon ground cinnamon

3 apples, peeled, cored, and sliced

CAKE

1 cup whole wheat pastry flour

1 cup whole wheat flour

1 tablespoon baking powder

1⁄2 teaspoon sea salt

1⁄2 cup brown sugar

1 apple, peeled, cored, and chopped

1⁄2 cup raisins

1 cup plain or vanilla nondairy milk

2 ripe bananas, mashed until smooth

1⁄4 cup vegetable oil

GARNISH

Confectioners’ sugar or ground cinnamon

Preheat the oven to 375 degrees F. Lightly spread vegan margarine over the sides of an 8-inch square baking pan, then line the bottom with parchment paper.

To make the topping, melt the margarine in a medium skillet over medium heat. Decrease the heat to low and sprinkle in the brown sugar. Cook, stirring constantly, until the mixture thickens slightly and becomes syrupy, about 7 minutes. Remove from the heat and stir in the cinnamon. Add the apples and stir gently until evenly coated. Transfer to the prepared pan, spreading the apples in an even layer.

To make the cake, put the flours, baking powder, and salt in a large bowl and stir with a dry whisk to combine. Add the brown sugar and stir with the whisk to combine. Add the apple and raisins and stir until coated with the flour. Stir in the nondairy milk, bananas, and oil and mix just until incorporated. Do not overmix or the cake will be tough.

Pour the mixture into the prepared pan and smooth the top. Put the pan on a baking sheet and bake for 45 to 55 minutes, until golden and a toothpick inserted in the center comes out clean. If the cake begins to brown too much during the last 15 minutes of baking, tent it with foil.

Put the pan on a wire rack and loosen the sides with a knife. Let cool for about 15 minutes. Invert onto a serving platter and carefully peel off the parchment paper. Let cool for 10 minutes longer before slicing. Sprinkle the cake with confectioners’ sugar or cinnamon if desired. Serve warm or at room temperature. Wrapped tightly and refrigerated, leftover cake will keep for about 4 days.

Episode #103

Recipe is used by permission:

THE COMPANION COOKBOOK: JAZZY VEGETARIAN, Lively Vegan Cuisine That’s Easy and Delicious © LAURA THEODORE 2011/ Published by: Book Publishing Company 

 

 

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Jazzy Vegetarian Not Liver

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Makes 6 to 8 servings

This tasty dip is a satisfying appetizer year-round, but it’s particularly inviting during the holidays. It truly mimics the texture and taste of traditional pâté. I like to serve this snazzy appetizer with a variety of dippers, such as crudités, pita chips, or whole-grain crackers or flatbread.

1 tablespoon extra-virgin olive oil, plus more if needed

3 onions, chopped

1 can (15 ounces) sweet peas, drained

3⁄4 cup chopped walnuts

4 ounces firm regular tofu, drained and cubed

2 tablespoons tomato paste

1⁄4 teaspoon sea salt

Freshly ground pepper

Heat 1 tablespoon of the oil in a large skillet over medium-low heat. Add the onions and cook, stirring occasionally, until very tender and lightly browned, about 25 minutes, adding more oil or water, 1 teaspoon at a time, as needed to prevent sticking. Let cool slightly.

Transfer to a food processor. Add the peas, walnuts, tofu, tomato paste, and salt. Process until slightly chunky, stopping to scrape down the sides of the work bowl as needed. (Depending on the size of your food processor, you may need to process the mixture in batches.) Season with pepper to taste. Spoon the mixture into a serving bowl. Cover tightly and refrigerate for about 4 hours before serving to allow the flavors to blend.

Episode #103

© LAURA THEODORE 2011

Recipe is used by permission:

THE COMPANION COOKBOOK: JAZZY VEGETARIAN, Lively Vegan Cuisine That’s Easy and Delicious © LAURA THEODORE 2011/ Published by: Book Publishing Company 

 

 

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Reuben-Style Sandwiches

Makes 2 sandwiches

 

Thousand Island Dressing

1/4 cup vegan mayonnaise

1 tablespoon sweet pickle relish

1 tablespoon catsup

2 teaspoons minced scallion, white and green parts

Sandwiches

1 cup sauerkraut

2 teaspoons vegan margarine

4 slices rye bread

8 slices vegan swiss cheese

8 slices vegan canadian bacon or ham

 

To make the dressing, put all the ingredients in a small bowl and whisk until thoroughly combined.

            To make the sandwiches, set a colander in the sink. Put the sauerkraut in the colander and press firmly with your hands to extract as much moisture as possible. Spread 1/2 teaspoon of the margarine evenly over one side of each slice of bread. Place 2 of the slices, margarine-side down, in a large skillet. Top each with 4 slices of vegan cheese, 4 slices of vegan canadian bacon, and half of the sauerkraut. Spoon 1 to 2 tablespoons of the dressing over the sauerkraut and top with another slice of bread, margarine-side up.

            Weigh down the sandwiches with a heavy lid or sandwich weight. Cook over medium-low heat until the underside is brown and crispy, about 5 minutes. Flip the sandwiches and cook until the other side is brown and crispy and the vegan cheese is oozing. Serve immediately.

Note: The Thousand Island Dressing is sensational on salads, so that’s a great use for any leftovers. Stored in an airtight container in the refrigerator, leftover dressing will keep for about 5 days.

 Tempeh Reuben Sandwiches: If you’d rather not use a meat analog in this recipe, you can substitute sautéed tempeh. Cut an 8- to 10-ounce piece of tempeh in half horizontally, then into 4 slices vertically. Heat 1 tablespoon of extra-virgin olive oil in a medium skillet over medium heat. Put the tempeh in the skillet and sprinkle with 1 to 2 teaspoons of reduced-sodium tamari. Cover and cook for 3 to 5 minutes, until the underside is golden. Flip each slice and cook until the other side is golden. Proceed with the recipe as directed, replacing the vegan canadian bacon with 4 pieces of tempeh per sandwich.

© LAURA THEODORE 2011

 

Recipe is used by permission:

THE COMPANION COOKBOOK: JAZZY VEGETARIAN, Lively Vegan Cuisine That’s Easy and Delicious © LAURA THEODORE 2011/ Published by: Book Publishing Company 

 

 

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Zesty Zucchini Oven Fries

MAKES 2 TO 4 SERVINGS 

These baked zucchini “fries” are super satisfying and make an ideal accompaniment to any sandwich, such as Reuben-Style Sandwiches or Eggless Egg Salad Sandwiches They stand in well for conventional french fries, but you’ll have no guilt about eating this delightful squash-based substitute.

3 zucchini

1 tablespoon extra-virgin olive oil

1⁄2 to 1 teaspoon chili powder

1⁄2 teaspoon sea salt

Several grinds freshly ground pepper

 

Preheat the oven to 425 degrees F. Line a large, rimmed baking sheet with foil and lightly oil the foil. Cut the zucchini into thick matchsticks. Put the zucchini, oil, chili powder, salt, and pepper in a large bowl and toss gently until the zucchini is evenly coated. Spread the zucchini in a single layer on the lined baking sheet. Bake for 20 to 25 minutes, until slightly crisp and browning along the edges. Serve immediately.

© LAURA THEODORE 2011

Recipe is used by permission:

THE COMPANION COOKBOOK: JAZZY VEGETARIAN, Lively Vegan Cuisine That’s Easy and Delicious © LAURA THEODORE 2011/ Published by: Book Publishing Company 

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Eggless Egg Salad

MAKES 3 TO 4 SERVINGS

14 to 16 ounces firm regular tofu, drained

2 tablespoons vegan mayonnaise, plus more as needed

1 heaping tablespoon dijon mustard

1 carrot, diced

1 small stalk celery, diced

2 teaspoons chopped fresh parsley or basil(optional)

1⁄2 to 1 teaspoon italian seasoning

1⁄4 teaspoon sea salt

1⁄4 teaspoon ground turmeric

Freshly ground pepper

Put the tofu in a medium bowl and mash with a potato masher or large fork until crumbly. Add the vegan mayonnaise and mustard and mash until well combined and the mixture has the desired consistency. Add the carrot, celery, optional parsley, italian seasoning, salt, and turmeric and stir until thoroughly combined, adding more vegan mayonnaise, 1 teaspoon at a time, as needed to achieve the desired consistency. Season with pepper to taste. Serve chilled or at room temperature.

NOTE: This salad makes a super sandwich filling. Use whole- grain bread spread with vegan mayonnaise or mustard or both. Add romaine lettuce or sprouts and sliced tomato. Serve the sandwiches with dill pickle spears and sweet potato chips on the side if you like.

© LAURA THEODORE 2011

Recipe is used by permission:

THE COMPANION COOKBOOK: JAZZY VEGETARIAN, Lively Vegan Cuisine That’s Easy and Delicious 

 © LAURA THEODORE 2011/ Published by: Book Publishing Company