Animal
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Animal
Rights
Online

Newsletter - Animal Writes sm
20 December 2000 Issue

Animal Rights Online Staff Cookbook
compiled by KMBWolf@aol.com

This Holiday season, we at Animal Rights Online have compiled this vegan cookbook with our favorite holiday meals and foods for the holiday season. We hope you enjoy our favorite recipes!

Tofu Meatballs
by EnglandGal@aol.com

1 pound tofu; mashed
1/2 cup flour or bread crumbs
1 tablespoon peanut butter
3 tablespoons soy sauce
1/4 cup chopped parsley
1 small onion, chopped
1/2 teaspoon dry mustard
1/8 teaspoon black pepper

Mix all ingredients together in bowl. Make 1 1/2-inch balls and roll in flour. Fry in 1/2 inch oil over medium heat until well browned, turning each ball to brown evenly.

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Roasted Garlic Dressing
by EnglandGal@aol.com

Total prep time, 1 hour

1 medium bulb garlic
1 cup olive oil (not extra virgin)
1/3 cup balsamic vinegar
1/3 cup water
1 tsp salt
1/4 tsp black pepper
2 tsp Dijon mustard

Cut top 1/2 inch off unpeeled garlic bulb, wrap in aluminum foil with 1/2 tsp water, and bake in 375 degree oven for 45 minutes. Remove garlic cloves (15-20 cloves) and place in blender or food processor with a couple tablespoons of any of the liquid ingredients. Process until smooth. Add the rest of the ingredients and process until well blended. Makes 1 2/3 cups dressing. Fantastic on salads, steamed green vegetables, or boiled new potatoes.

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Tomato Salad In A Bread Bowl
by EnglandGal@aol.com

1 large round crusty peasant bread (about 1 1/2 pounds)
1 large hot-house cucumber, peeled
8 large ripe plum tomatoes, cut into 8 pieces each
1 yellow bell pepper, cleaned and cut into 1/4-inch dice
1 cup pitted black olives, coarsely chopped
1/2 cup thinly slivered red onion
1 teaspoon finely minced garlic
1 cup fresh basil leaves, washed and slivered
Coarse salt and coarsely ground black pepper, to taste
1/4 cup extra-virgin olive oil
2 tablespoons red-wine vinegar

Cut a thin slice off top of the bread. Carefully cut out most of the inside of the bread, leaving a shell. Tear insides into large, irregular pieces; toast lightly under broiler. Set aside.

Cut cucumber into 1/2-inch chunks and place in a bowl. Add tomatoes, yellow pepper, olives, onion, garlic and basil. Season with salt and pepper; toss. Before serving, add the toasted bread.

Drizzle olive oil and vinegar over salad and toss gently.

To serve, carefully fill hollowed bread with the salad. (Use any leftover salad to refill the bowl as it empties).

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One-Bowl Cocoa Bars
by EnglandGal@aol.com

1 1/2 cups unbleached all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1/3 cup canola or safflower oil
1 Tbs. apple cider vinegar
1 Tbs. vanilla extract
1 cup boiling water
2/3 cup rice syrup (vegan honey substitute)

Preheat oven to 350 degrees. Lightly oil an 8- by 8- by 2-inch baking pan; set aside.

In large bowl, sift together flour, cocoa, baking soda and salt. Make three holes in dry ingredients; pour oil into one hole, vinegar into another, and vanilla into third. Stir just until blended. Combine boiling water and honey and stir until rice syrup is dissolved. Pour over flour mixture and stir to blend.

Spread batter evenly in prepared pan. Bake 20 to 25 minutes, or until cake tester inserted into center comes out clean. Remove to wire rack to cool. When cool, cut into bars. Makes 12 bars.

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Tex-Mex Christmas Menu
by VegeTexan@aol.com

Here in El Paso, we color our holidays with the reds and greens of avocados, tomatoes and peppers. With a few vegan substitutions the following traditional dishes make a festive feast.

Fresh Salsa
6 or 7 ripe Roma tomatoes
1 jalapeno pepper, minced
1 green bell pepper
1/2 red onion
one tablespoon fresh minced cilantro
one tablespoon fresh minced parsley
1 small can (8 oz.) tomato sauce
juice of 1/2 lime
dash of balsamic vinegar or white wine

Chop everything and combine. I like to add some diced cucumber for a variety of textures. Chill at least an hour. Serve with chips.

Guacamole
3 medium avocados
1 Roma tomato, finely chopped
3 tablespoons minced onion
juice of 1/2 lime
a bit of cilantro, optional

Peel and mash the avocado. Blend in the other stuff. A teaspoon of Vitamin C powder helps preserve it's green color for a day or more. I like to add two or three tablespoons of Tofutti Sour Supreme for a creamy flavor.

Red and Green Enchiladas
Whole wheat or white flour tortillas
1 can green enchilada sauce
1 can red enchilada sauce
Combination of peppers, 1/2 red bell, 1/2 green, some long green chiles (even canned peppers works)
1 onion, finely chopped
2 vegan burgers, cooked and crumbled (optional)
Vegan Rella cheddar style cheese

Saute the peppers and onions in a little bit of water (and/or Pam, olive oil, wine) until veggies are tender and liquid is gone. Place about 1/4 cup of onion/pepper/burger mix in a tortilla, add grated VeganRella cheese (or mashed, herbed tofu). Roll the tortillas, trying to fold the ends in, place in a sprayed baking dish. On one side of the dish pour red enchilada sauce, on the other side pour the green, so that each enchilada has both colors of sauce. Bake covered at 350 for 20-25 minutes. I usually heat extra pots of red and green sauce to spoon on top before serving. Garnish with a large tablespoon of Tofutti Sour Supreme (or other vegan sour cream).

Sweet Tamales

This is a traditional treat given to children on Christmas day. This recipe takes a little work but I think it's worth it once a year.

32 dried corn husks
1 cup silken tofu
3 tablespoons canola oil
1 teaspoon salt
3 cups masa harina mix (a corn flour available in the Mexican section of most markets)
1 1/2 cups warm water (or 3/4 cup water and 3/4 cup apple juice)
1/2 cup firmly packed brown sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2/3 cup chopped pecans
2/3 cup raisins

In a large pan or bowl cover corn husks with warm water; weigh down. Let soak at least 3 hours. For tamale dough: Blend tofu, oil, salt and sugar in food processor until smooth. Transfer to a large bowl and slowly beat in masa mix and water until well blended. Add baking powder, cinnamon and nutmeg.

To assemble tamales: Rinse corn husks to remove corn silk. Drain husks; pat dry. Since we didn't use the cup of Lard called for in traditional recipes, spray each husk with Pam before you spread 2 tablespoons dough on center of husks, forming a 3 x 2-inch rectangle and spreading completely to right edge. Spoon 1 teaspoon each pecans and raisins lengthwise down center of rectangle.

To enclose tamales, turn right side over to center of filling; fold left side over filling, allowing plain part of husk to wrap around filling. Fold top end down over bottom end. Secure ends by tying a string around center of tamale. To steam tamales, place a rack 2 inches above gently boiling water in steamer or 4-quart dutch oven. Stack tamales, folded side down, on rack. Cover, steam about 2 hours or until done. Add water as needed. To test for doneness, remove one tamale from center. Open husks; tamales should be firm and come away easily from husk. Makes 32.

Some other dishes to serve on the side...
Corn with minced red and green bell pepper, refried beans, a fresh veggie platter with a creamy tofu/herb dip, Tequila without the worm.

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Hungarian Potato Soup
by LJBeane1@aol.com

6 medium potatoes, peeled and sliced thinly. (DO NOT DICE)
2 to 3 medium yellow onions, diced
8 ounces of eggless noodles
paprika
salt
pepper
vegetable oil

Use large saucepan or Dutch oven. Dice up onions. Pour small amount of oil in saucepan. Warm oil and add onions. Saute the onions until almost done.

Add two tablespoons of paprika, one tablespoon of salt and one tablespoon of black pepper. Continue sauteing onions till done. (do not burn)

Add water to saucepan, fill a little over half full. Stir onions and seasoning throughout water and bring to a simmer. Add the sliced potatoes, simmering for 10 minutes.

Add 8 ounces of noodles, simmer the soup till noodles are cooked.

Taste the broth, if it needs a little more seasoning add to taste.

(Do not dilute soup. There isn't a lot of broth as noodles and potatoes thicken and absorb it.)

Serve in soup bowls.

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Vegan Peanut Butter Chokolot Chip Cookies
by Bleu771399@aol.com

2 cups peanut butter
1 cup unrefined sugar
1 cup brown sugar
1 stick of margarine
1 teaspoon vanilla
2 teaspoon arrowroot mixed with 2 teaspoons of water
3 cups of flour
1-2 teaspoons baking soda
1 teaspoon sea salt
1 package of bakers unsweetened chocolate chips
Soy or rice milk

Throw everything together in a bowl. Splash in the rice or soy milk until it's soft but not too mushy. Get your hands some exercise and mix everything together. When your done, make little cookie balls and cook at 350F for about ten minutes and voila, you've got the best cookies you've ever had in your life!

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Vegan Banana Bread
Corrynthia@aol.com

2 1/2 cups unbleached flour
1/2 cup Sucanet
1 T baking powder
3 T canola oil
3/4 cup soy milk
2-3 ripe bananas, mashed
En R G egg replacer equivalent of 1 egg
1 cup chopped walnuts

Heat oven to 350 degrees. Spray 9x5x3-inch loaf pan with cooking spray; dust bottom and sides with flour.

Measure all ingredients, except walnuts, into large mixer bowl. Beat on medium speed 30 seconds, scraping sides constantly. Stir in walnuts with spoon.

Pour batter into prepared pan. Bake 55-60 minutes or until toothpick inserted in center comes out clean. Remove from pan; cool thoroughly on wire rack before slicing.

*Sucanat is a sweetener you can readily find in a health food store or in a
whole foods market. It is usually in the baking aisle. Sucanat is a blend of
organic molasses and organic evaporated cane juice that makes an excellent
substitute for brown sugar. En R G egg replacer is a powdered egg replacer
that comes in a red box. It also can be found in the baking aisle. Follow the
directions on the box to make the equivalent of one egg.

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Carrot-Raisin-Nut Salad
by RannnD@aol.com

Serves 4-6 people
Allow 20 minutes to prepare

1 lb. carrots
1/2 cup raisins
1/2 cup chopped walnuts
1/2 cup shredded coconut
2 lemons
2 tbs maple syrup
2 tsp fresh chopped mint (or 1 tsp dried mint)
2 tbs sesame seeds

Finely grate the carrots, put them in a large serving bowl and mix them with the raisins, chopped walnuts and shredded coconut.

Squeeze the lemons and add the juice to the bowl together with the maple syrup. Mix thoroughly.

Add the mint and toss the salad to mix well.

Put the sesame seeds in a dry pan over a low heat and stir them until the seeds are toasted and begin to pop.

Add the toasted sesame seeds to the bowl with the other ingredients, mix once more and serve.

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Wolf Stew
by KMBWolf@aol.com

1 canister or box of beef stew soupstarter (most are vegan, like Wylers)
4 large potatoes
1 package of celery
1 lb carrots
1 onion
1 6 oz can of green beans

Dice potatoes and boil until soft. Prepare starter per directions. While boiling and cooking potatoes and starter, dice the rest of the ingredients. Add onions first. Stir occasionally. Wait five minutes before adding celery and carrots. Wait ten minutes, then add potatoes. Wait another 15 minutes, then add green beans. Cook until all ingredients are soft and hot. Enjoy this stew!

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