Free Food!
Everything here is vegetarian, of course and is organized in the following four sections: Savory, Soups, Salads, Sweets (just don't go here first, ok?) We also invite you to contribute your favorites by filling out the form at the bottom of this page. Thanks and good eating! SavoryTofu Turkey5 pounds of firm tofu Stuffing 4 cups of bread cubed 1 Tbsp. olive oil 1 tsp. oregano 1 tsp. basil 1 tsp. thyme 1 large onion chopped 3 stalks of celery chopped Basting liquid 1 cup Liquid Aminos (braggs) œ cup sesame oil Mash tofu with a fork and place in a colander. Squeeze out the excess water. Use a heavy pot to press the tofu down. Remove the pot and scoop out the middle of the tofu, leaving a one inch layer pressed to the colander in the shape of a bowl. Mix stuffing ingredients and place in the tofu "bowl". Cover the stuffing with the tofu that had been scooped out earlier and press firmly. Carefully flip the tofu turkey by inverting the colander onto an oiled pizza plate. Baste tofu turkey and bake at 350 for 30 minutes covered then 20 minutes uncovered. Keep basting periodically until tofu turkey until is cooked. Potato Beet Chapatti Roll 3 large steamed or baked potatoes mashed 1/4 cups water 3 medium beets grated 2 Tbsp. olive oil 1 medium onion œ tsp. turmeric 2 tsp. coriander seeds 1 tsp. cayenne (optional) sea salt to taste Sauté spices and onion lightly in oil and set aside. Cook beets in boiling water covered for 4 min. Mix potato, beets, and sautéed onion and spices. Add salt. Spread 3 Tbsp. of this mixture on a chapatti and roll like a burrito. Fill 6 chapattis. Serve with a colourful salad. Oven-Roasted Vegetables With Lemon Poppy Seed Dressing 1 bunch beets, trimmed 1 head broccoli, chopped 1 medium onion, chopped 2 Tbsp. olive oil 1 tsp. sea salt 1 tsp. black pepper 1/3 cup Nayonaise 3 Tbsp. lemon juice œ tsp. lemon zest (optional) 1 tsp. brown rice syrup 2 tsp. poppy seeds Scrub the beets. Cut off the leafy greens and store for future use. Trim off course roots and stems and chop into bite-size pieces. Wash the broccoli and peel off the thick outer skin of the stems and chop. Trim the ends from the onions, remove outermost peel, and chop into bite-size chunks. Mix all of the vegetables together, toss with olive oil, salt, and pepper. Pour into a lightly greased or lined roasting pan and place into a preheated 425 oven. Roast for 7- 8 minutes, then turn over, and roast for another 6-7 minutes until tender. While vegetables are roasting, whisk together Nayonnise, lemon juice, lemon zest, brown rice syrup, and poppy seeds to create a dressing. Once the vegetables are ready spoon them into serving bowls and generously top with dressing. This recipe makes two large or three medium servings, and can easily be doubled to serve more. Wabbit Stew 1 pound block of firm tofu Œ cup tamari œ cup mushrooms, sliced Œ cup oil 1 large onion, diced 2 cloves garlic, minced Œ tsp. rosemary œ tsp. curry powder œ tsp. basil Œ tsp. black pepper 2 carrots, diced 1 small yam, diced 2 stalks celery, diced 1 cup frozen green beans Œ cup flaked yeast Œ cup cornstarch œ cup water œ cup chopped mushrooms œ cup frozen peas Œ cup soy bacon bits 2 tsp. tamari sea salt to taste Cut the tofu into bite-sized cubes and toss with tamari. Bake in a preheated 350 oven until golden brown. On a separate baking sheet bake the sliced mushrooms for 5 minutes. In a large pot, heat the oil and sauté the onions until transparent. Add the garlic and spices, stirring often. Turn the heat to low and add the carrots and yams (turnips & potatoes can be used too). Add just enough water to cover vegetables and let simmer until soft. Add the celery, beans, and flaked yeast. Stir well. In a small bowl, whisk together the cornstarch and water and pour into the pot. Stir until thickened. Add the mushrooms, peas, soy bacon, and tamari. Add salt if desired. Stir well then add the tofu. Taste and adjust seasonings. Serve piping hot with thick crusty bread or biscuits and a green salad. Samosa! (from Toronto Vegetarian Association) Filling: 1 small cauliflower 2 Tbsp. canola oil œ Tbsp. cumin seed 1 small clove garlic, minced or crushed 2 cups frozen or fresh peas 1 tsp. ground cumin œ tsp. ground ginger œ Tbsp. salt œ tsp. cayenne pepper (or to taste) Œ tsp. allspice Œ tsp. cinnamon œ Tbsp. ground coriander Dough: 4 Tbsp. oil 2 cups unbleached or whole wheat pastry flour œ cup warm water Chop cauliflower in small piece.In a frying pan, heat oil and add cumin, when browned add garlic. Turn heat to medium and add cauliflower. Two minutes later add peas. Add salt and remaining spices. Cook covered, mixture is quite soft and somewhat dry. To make the dough, mix oil and flour together with your hands until it reaches a cornmeal consistency. Add water and gently knead for about 10 minutes. Form small balls and roll out to 4 inch circles on a floured surface. Put some filling in each circle, fold circle over and press edges closed. Bake at 350F for 15-20 minutes or until golden brown. Makes 20. SoupsCreamy Potato & Leek Soup1Ÿ pounds red potatoes, chopped 2 cups leeks, chopped 1 cup carrots, diced 2 Tbsp. olive oil 1 Tbsp. basil 1 Tbsp. oregano 1 tsp. black pepper œ-1 tsp. chili powder œ tsp. celery salt 1 tsp. paprika 1 litre rice milk, plain 2 cups water 1 vegetable bouillon cube Scrub and rinse the potatoes. Trim away any blemished spots, then chop into bite-size pieces and transfer to a steamer basket. Fill the bottom of steamer with 2 inches of water then place over high heat, insert basket, and cover with lid. Bring to a boil, then lower heat to simmer for 18 to 20 minutes until potatoes are tender. Rinse with cold water and set aside. Meanwhile, wash and chop the leeks and carrots, then place into 2 separate bowls. Heat the olive oil in a medium-size saucepan, add the leeks and sauté for 6-7 minutes or until evenly browned. Add the carrots and seasonings, then sauté another 3-4 minutes. Add the seasonings, rice milk, water, and bouillon, then bring soup to a boil. Reduce heat and add the pre-steamed potatoes and simmer. Using a glass measuring cup scoop up two cups of this soup, pour into a blender, and puree for one minute. Stir this blended mixture back into the main soup pot, remove from heat, and serve hot with fresh toasted bread, pretzels, or bread sticks. Curried Squash Soup œ cup chopped onion or shallots 1 Tbsp. vegetable oil 2 tsp. minced ginger root (to taste) 1 clove garlic, minced 1 tsp. curry powder dash white pepper 2œ cups vegetable stock 2 cups cooked, mashed winter squash 1 11oz. can condensed tomato soup In a medium-size saucepan over medium heat, sauté onion in oil until translucent, about 4 minutes. Stir in ginger, garlic, curry power, and pepper, and sauté 1 minute more. Add stock, squash, and tomato soup. Bring to a boil. Reduce heat and simmer for 15 minutes. Butternut Squash Soup For soup: 3 cups butternut squash, peeled, seeded, and chopped 1 mango cubed 2 teaspoons curry 4 cups orange juice 1/2 cup dates For garnish: 1 plantain or banana, sliced 1/2 cup chopped mint a pinch of minced jalapeno 1 mango, seeded, peeled, and diced In a blender, combine the butternut squash, mango, curry, orange juice, and dates and blend until creamy. Garnish with plantain or banana slices, mint, jalapeno, and mango. Serve immediately after blending. (adapted from The Uncook Book: New Vegetarian Food for Life by Juliano with Erika Lenkert - Harper Collins) SaladsAsian Five Spice Arugula Coleslaw1 bunch arugula 2 cups carrot, grated 2 cups broccoli, grated œ cup Nayonaise 2 tsp. rice wine or apple cider vinegar 1 Tbsp. Chinese five spices (Œ tsp. ground anise, cloves, cumin, cardamom, ginger) 3 Tbsp. sesame seeds Wash and rinse the arugula, then spin dry in a salad spinner. Slice into very fine slivers, cutting across the stems. Wash and rinse the carrots and broccoli and grate them using a cheese grater or a food processor. Place all the prepared vegetables into a mixing bowl, cover, and set aside. Measure the Nayonaise into a small bowl and whisk in the vinegar and five spice blend until smooth. Fold this dressing into the vegetables and mix until an even consistency is reached. Transfer to a glass or plastic container, sprinkle with sesame seeds, seal, and refrigerate until ready to serve. This is best served chilled as a side salad with pot stickers and miso broth. Roasted Apple, Broccoli & Parmesan Salad 2 apples, cored & quartered 1 head broccoli, cut into florets 2 Tbsp. olive oil, cold-pressed 1 tsp. black pepper 2 tsp. basil, dry Œ cup soy parmesan Œ cup lemon juice Rinse the apples, quarter and core, then chop into one-inch square chunks. Place in a mixing bowl. Rinse the broccoli and chop into bite-size florets, then add to the apples. Toss with olive oil, pepper, and basil, then spread out in a single layer in a large roasting pan. Place in a preheated 425F oven and roast for 20 minutes until all the pieces are browned. Transfer to a serving dish, fold in the parmesan and lemon juice. Serve hot as a side dish or allow to cool, then chill to serve cold as a side salad. Orient Express Dressing 2 large lemons juiced 1 clove garlic 1Œ tsp. ginger 1Tbsp. olive oil 1 Tbsp. toasted sesame oil œ cup water 5 tsp. Liquid Aminos or tamari to taste Blend to a thin liquid and enjoy over a green salad with bean sprouts, mushrooms, green onions and red peppers! SweetsCarob Pudding3 cups organic soy or rice milk 3 (1 ounce) squares of carob Ÿ cup organic sugar 6 Tbsp. flour 1 tsp. sea salt 1 tsp. vanilla Heat rice milk and carob together until carob is melted, beat until carob is completely dissolved. Mix together sugar, flour, and salt then beat this into above mixture until it is smooth. Remove from the heat and beat again. Add vanilla. Chill and serve with coconut milk. Chocolate Zucchini Brownies 2 Tbsp. flax seeds 3 Tbsp. warm water œ cup sunflower oil 1 cup cocoa powder 2 cups rye flour 1 cup sucant 1 cup walnuts, chopped or whole 1 Tbsp. baking powder œ tsp. sea salt 1 cup zucchini, grated 1œ cups rice milk Measure the flax seeds and warm water into a glass measuring cup and allow to soak for at least 10 minutes. Pour the sunflower oil into a small saucepan and place over medium heat for 3 to 5 minutes. Whisk in the cocoa powder and stir until mixture is smooth. Set aside. Combine the dry ingredients the flour, sucanat, walnuts, baking powder, and salt in a medium-size mixing bowl. Grate the zucchini and measure one cup worth into the same measuring cup that holds the flax seeds. Mix these together then fold into the cocoa mixture. Be sure to break up any clumps of zucchini, to ensure an even texture. Add the rice milk and mix well. Fold the wet ingredients into the dry, mix quickly and thoroughly. Pour into an 8x8 or 9x9 inch cake pan or casserole dish which has been lightly oiled and dusted with rye flour. Smooth the surface so that batter forms an even layer. Bake in a preheated 350 oven for 40 to 45 minutes or until the center has risen, a toothpick comes out clean, and the kitchen smells heavenly. Allow to cool for 10 minutes before cutting if you can resist! Tofu Chocolate Cheesecake Crust œ cup melted pure vegetable margarine Œ cup sucanat 2 cups graham wafer crumbs Filling 2 blocks (2 pounds) firm tofu 1 Tbsp. vanilla extract 1Œ cup dark roast coffee 1œ cup sucanat sugar 1 cup cocoa powder œ tsp. sea salt 5 squares (5 oz.) of dark organic chocolate To make the crust combine the melted margarine, sugar, and wafer crumbs. Mix well and press into the bottom of a round spring form pan. Bake for 10 minutes in a preheated 350 oven until golden. Let cool. To make the filling put the remaining ingredients, except for the chocolate squares, into a blender. Blend on high for 10 minutes. Meanwhile, melt the chocolate over hot water. Then slowly pour into the blender. Blend on high until very smooth. Pour on top of the crust, filling the spring form pan. Refrigerate until firm, about 6 hours, or overnight would be best. Vegan muffins (courtesy of rhp's trekkie) 1 cup each of grated carrot, zucchini and pepitas (pumpkin seeds) 2œ cups of wholewheat flour (preferably spelt) 2 tsp each baking powder and bi carb (preferably low allergy) œ tsp each of cinnamon, nutmeg and cardamom powder 1 tbls poppy seeds 2 tbls sunflower seeds 180g omega spread 1 cup chopped walnuts 300g/1 tub silken tofu 1 cup water 250g palm sugar Boil water and grate in the sugar and add spices. Dissolve and fully cool. pour in the water mixture. Gently stir to combine. Place in non-stick muffin dishes and bake and 180 degrees Celsius for 40 minutes.
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