Recipes from the Community

These recipes from the sangha are available here:

Introduction :: Peanutbutter Cookies (no gluten) :: Seitan Salami (vegan) :: Quinoa Stuffed Winter Squash

Introduction

These simple vegetarian recipes come from members of our community. We hope to eventually collect them into a cookbook. In the meantime, enjoy!

Measurements

T = tablespoon
t = teaspoon
c = cup

Peanutbutter Cookies (no gluten)

Contributed by Mary Salome.

Ingredients

1 c peanut butter
3/4 c sugar
1 egg
1/2 t baking soda
1/4 t salt
3/4 c chocolate or carob chips
1/2 c roasted salted peanuts (or use chunky peanut butter & don't add these extra peanuts)


Cookie Recipe

  1. Combine all the ingredients.
  2. Put teaspoon sized balls onto a baking sheet.
  3. Bake at 350 for 12-14 minutes. Rotate the baking sheet half way through.
  4. Let them cool a few minutes before you try to take them off the sheet, or they will not hold together well.

Suvarnaprabha's first seitan attempt (246K)Seitan Salami (vegan)

Contributed by Suvarnaprabha.

You need some special ingredients - vital wheat gluten is the main one - to make this, but once you have them you get a very easy to make, tasty, high protein snack. See also: What is seitan? (Wikipedia)

The recipe I started with came from PostPunkKitchen.com. There are some helpful pictures on there you might want to look at.

Ingredients

1 1/2 c vital wheat gluten flour
1/4 c nutritional yeast
1 t salt
1/4 c soy lecithin (optional, makes it softer)

3/4 c water
1/4 c tomato paste
1 T tamari
2 T extra virgin olive oil
2 T vegetarian Worcestershire sauce (or: vinegar diluted with water)
1/2 t sugar
1/2 c + 2 T water

spice option 1:
2 t garlic powder
1 t mustard powder
2 t ground dried coriander leaves
2 t heaping fresh ground pepper (leave pepper out or use less if you want no spiciness)

spice option 2:
2 t paprika
1/4 t cinnamon
1/4 t cumin
1/8 t allspice
2 t garlic powder
2 t heaping fresh ground pepper (leave black and cayenne pepper out or use less if you want no spiciness)
1/8 t cayenne pepper

Seitan Recipe

  1. Preheat oven to 325°.
  2. In a large bowl mix dry ingredients and spices.
  3. Whisk the rest of the ingredients (liquid) in a smaller mixing bowl until mixed.
  4. Add the liquid ingredients to the dry ingredients. Mix well, then knead for a few minutes.
  5. Form into a log (6-8" long), wrap snugly in foil, twisting ends. Don't wrap it too tightly - it needs a little space for steam or the foil will burst while it's cooking.
  6. Bake for 90 minutes. When done baking, unwrap and leave out to cool all the way. Then wrap it foil or plastic and refrigerate. Slice to use as desired.

Quinoa-Stuffed Winter Squash

Contributed by Myra (adapted from More magazine, October 2009).

Ingredients

2 acorn squash or 1 large butternut squash
2 T honey
1/2 c uncooked quinoa
1/3 c raw natural almonds (or pinenuts)
2 T olive oil
1 medium onion diced
2 cloves garlic minced
1/2 t ground cumin

1/4 t ground cinnamon
1/8 t ground ginger
1 T fresh lemon juice
1/3 c dried apricots chopped (or other sweet dried fruit)
1/4 cup chopped fresh parsley leaves
2 T chopped fresh mint leaves
Salt and pepper to taste

Stuffed Squash Recipe

  1. Spray a baking sheets with cooking spray. Cut squash in half lengthwise and scoop out seeds. Brush the cut side of each squash with 1/2 t honey; place sqash, cut side down, on baking sheet and bake until tender, about 40 minutes.
  2. Meanwhile put the quinoa and 1 c water in a medium saucepan. Bring to a boil, reduce heat to low, and cover; Cook until all the water is absorbed, 10 to 15 minutes.
  3. In a dry medium-size skillet, toast the nuts over medium-high heat, stirring frequently, 3 to 5 minutes. Allow to cool and chop them.
  4. Heat the oil in the same skillet over medium-high heat. Add the onion, and cook until it is softened and beginning to brown, about 3 minutes. Add the garlic and cook for 30 seconds. Stir in the cumin, cinnamon and ginger. Remove the skillet from the heat and stir in the lemon juice.
  5. Add the onion mixture to the cooked quinoa, stirring until well combined. Stir in the almonds, apricots, parsley and mint; season with salt and pepper.
  6. To serve, stuff the squash with the quinoa mixture and drizzle each half with 1 t of honey.