Here's some whole food plant based recipes that we have tried and liked. I don't have pictures of the completed dishes, but some of these recipes are among the pictures that Scott posted on Zimmerman Gazette. If you try any of these recipes, please let me know how you adapted or improved them.
Whole Wheat Bread
1 tbsp applesauce
2 tbsp honey
1 ½ cups hot water
2 tsp sea salt
1 packet of active dry yeast
3 ½ cups whole wheat flour (gently spooned into measuring
cups and leveled with a knife)
Combine liquid ingredients plus salt in a large bowl. Sprinkle
yeast on top and mix. Add one cup of flour and mix. Gradually add rest of
flour, mixing as you go until the dough forms a soft ball.
Turn out dough on to lightly floured surface and with lightly
floured hands knead for 8-10 minutes, adding a small amount of flour to the
surface if the dough begins to stick. [I usually knead this right in the bowl because I don't have much countertop space.] Place dough ball in a lightly floured or
lightly oiled large bowl. Cover and leave for 45 minutes to an hour. The dough
should double in size.
Place dough on lightly floured surface again and knead just a
few times to knock it down. Form a ball once again, return to glass bowl. Cover
and allow let rise again for 30 minutes. Shape the dough into a rectangle and drop
in to a lightly oiled or nonstick 9 inch by 5 inch loaf pan. Cover with a clean
tea cloth and let rise for 45 minutes. Bake
in preheated 400 degree oven for 25-30 minutes.
Stuffed Mushrooms
40 large white mushrooms
1 red bell pepper
1/2 medium onion
3 green onions
1 tsp oregano
6 tbsp breadcrumbs with
Italian seasoning
1/4 cup fresh parsley
Preheat
oven to 400 F degrees. Clean the mushrooms and gently remove the stems from
them. Place the mushrooms stem side down on a baking sheet and bake until the
liquid leaks out of them (about 15 minutes) then place the mushrooms stem side
down on some paper towels to soak up any additional liquid.
Chop
up about half the mushroom stems in very small pieces. Chop the onion, green
onions, red bell pepper, roasted pepper and parsley. Heat 2 tbsp of olive oil
in a skillet. Add the mushrooms stems, red pepper, roasted pepper, green onion
and onion to the skillet and saute. Add the oregano and salt and pepper. Saute
for about 5 minutes until pepper and onion are tender.
Transfer
the stuffing to a bowl and let it cool a bit. Add the parsley, breadcrumbs and
mix well. Place the mushrooms stem side up on the baking sheet and fill them
with the stuffing, generously. Bake for 15 minutes. Serve warm.
Minestrone
5
cups vegetable broth
1
medium onion, chopped fine
2
medium sized cloves garlic, chopped
1
stalk celery, diced (to yield about 1/2 cup)
2
medium sized carrots, peeled and diced into 1/2-inch pieces (to yield about 1
cup)
1-1/2
cups finely chopped kale (optional)
1/4
cup diced portabello mushrooms, black gills cut out and discarded
1
15 oz can diced tomatoes
1 Tablespoon
Italian herbs or seasoning
2
cups navy beans cooked and drained
pasta
(optional)
Dash
salt and black pepper to taste
Chop
and measure ingredients. Heat 1 tablespoon of the broth in a medium soup pot.
Sauté onion in broth over medium heat for 5 minutes stirring frequently. Add
garlic and continue to sauté for another minute. Add broth and rest of
ingredients except beans and salt and pepper. Bring to a boil on high heat,
reduce heat to low and continue cooking, uncovered for 45 minutes or until
vegetables are tender. Add pasta after 30 minutes if desired. Add beans, cook
for another couple minutes, season with salt and pepper, and serve.
Broccoli Potato Soup
2 bunches
broccoli
1onion,
chopped
4 cups
vegetable broth
1 russet
potato, peeled, cut into 1” pieces
Salt and ground black pepper
Remove
and discard tough lower stalk of each broccoli. Peel remaining stalk. Finely
chop stalk and florets (you should have about 4 cups). Set aside. Sauté the
onion in water (about 10 minutes). Add
vegetable stock and potato and bring to a boil. Reduce heat and simmer until
potato is almost tender, about 12 minutes. Stir in chopped florets. Simmer
until potato and broccoli are very tender, about 10 minutes. Remove soup from
heat and purée in a blender until smooth. Season to taste with salt and pepper.
Serve hot with crusty bread.
Whole Wheat Pizza Dough
3/4
cup plus 2 tablespoons lukewarm water, (105-115°F)
1
package active dry yeast, (2 1/4 teaspoons)
1
teaspoon sugar
1/2
teaspoon salt
1
cup whole-wheat flour
1
cup all-purpose flour
Cornmeal
for dusting
Stir
water, yeast, sugar and salt in a large bowl; let stand until the yeast has
dissolved, about 5 minutes. Stir in whole-wheat flour and all-purpose flour
until the dough begins to come together. Turn the dough out onto a lightly
floured work surface. Knead until smooth and elastic, about 10 minutes. Place
the dough in an oiled bowl and turn to coat. Cover with a clean kitchen towel
and set aside in a warm, draft-free place until doubled in size, about 1 hour.
The
dough can be turned into 4-6 personal-size pizzas. After kneading, divide the
dough into 4 or 6 equal balls. Brush with oil and place 3 inches apart on a
baking sheet. Cover and set aside until doubled in size, about 1 hour. Roll
each portion into a 6-to-8-inch circle.
Preheat the oven to 425 degrees F
(220 degrees C). Roll a ball of dough with a rolling pin until it will not
stretch any further. Then, drape it over both of your fists, and gently pull
the edges outward, while rotating the crust. When the circle has reached the
desired size, place on a well oiled pizza pan dusted with corn meal. Top with
your favorite toppings, such as sauce and vegetables. Bake for 16 to 20 minutes (depending on
thickness) in the preheated oven, until the crust is crisp and golden at the
edges.
Chicken-less Dumplings
1 - 1 lb. bag (about
3 cups) mixed frozen vegetables
4 cups water or
vegetable broth
1/2 large onion
chopped
1 tablespoon soy
sauce
1 teaspoon garlic
powder
1/4 teaspoon poultry
seasoning
1 teaspoon coriander
1/8 teaspoon marjoram
1/4 teaspoon sugar
1 teaspoon salt
Dash of cumin
Black pepper, to
taste
Dumplings
1 1/2 cups unbleached
flour
1 teaspoon baking
powder
1/2 teaspoon salt
1/2 teaspoon lemon
pepper
1 cup soy milk
2 teaspoons applesauce
1/2 teaspoon apple
cider vinegar
In a large pot place mixed vegetables, water, onion, soy sauce,
garlic powder, poultry seasoning, coriander, marjoram, sugar, salt, cumin and
pepper on medium heat and cook 8 to 10 minutes.
While vegetables are cooking mix together the dumpling ingredients in a medium
sized mixing bowl. First mix together the dry ingredients, flour, baking
powder, salt, lemon pepper, yeast flakes. Mix together the wet, rice milk, oil
and vinegar, in a separate small mixing bowl, then pour in with the dry
ingredients and mix together. Spoon out about a 1 inch sized dumpling and drop
the dough in the pot. Stir the dumplings carefully and cook for 12 to 15
minutes. Carefully stir them around 2 or 3 times while they cook.
Baked Egg Rolls
egg roll wrappers
soy sauce or pineapple juice
mushrooms
Napa cabbage
carrots
green onions
celery
bean sprouts
¼ cup tofu (optional)
salt/pepper
Wash and dice the cabbage and
other vegetables. Heat up the soy sauce or pineapple juice and stir-fry the
mushrooms for 1 minute. Then add the cabbage and carrots and stir-fry until the
cabbage is slightly wilted. Add the green onions, celery and bean sprouts and
stir-fry until the bean sprouts are slightly softened. Stir in the tofu then
remove from heat.
Put the egg roll wrapper in a
bowl of hot water for 10-15 seconds until it is soft. Then place a large
spoonful of the mixture onto the middle of the egg roll wrapper. Fold two
corners over the cabbage filling then wrap the other two corners.
Preheat oven to 350 degrees
F. Bake the egg rolls for 20 minutes or until they are golden brown on top.
Remove the cookie sheet from the oven, turn the egg rolls over and bake for
another 10 minutes or until the egg rolls are crispy on all sides.
Tallarin Saltado (Stir-Fry Noodles)
16 oz spaghetti
noodles – boiled and drained (toss with a little oil to prevent sticking)
½ large red onion, cut lengthwise in 1/4″ strips
2 tomatoes, cut
in thin wedges
cabbage,
celery, kale, broccoli, mushrooms and/or other vegetables
Chinese onions
(green onions) cut in half inch pieces
1 tablespoon
soy sauce
1 tablespoon
vinegar
teaspoon of thin
strips of ginger – optional
salt and pepper
to taste
In a large frying pan or wok, stir-fry the onion
and tomato for a minute. Add the vinegar, soy sauce and ginger – stir fry
together 1 minute. Now put in the noodles and chopped chives, and mix everything
together well, stir fry 1 or 2 minutes more. Serve on large plates, garnish
with a bit of parsley or a little more chopped chive.
