Recipe favorites

Since we aren't currently traveling and I have failed to update the blog in awhile, I have decided to use it to post my favorite vegan recipes.  Here are a few to get started:

Chipotle Black Bean Burgers

• 1 white or yellow onion, diced
• 1/4 lb mushrooms, diced (whatever kind you like)
• 2 cups dried black bean flakes or refried beans, reconstituted (we keep these on hand, so it's what I use:  http://www.amazon.com/gp/product/B000FIAWVE/ref=oh_o03_s00_i00_details) - alternately you can use 1 can of black beans (2 cups) mashed up really well
• 1/2 cup breadcrumbs
• 2 - 3 Tbsp chopped fresh cilantro (based on preference)
• 1-2 chipotle peppers in adobo - depending on the heat level you want (these are found in a small can, in the mexican aisle or store)
• 1/2 tsp cumin

1. Saute onion and mushrooms in a pan until soft/translucent.
2. Prepare refried black beans to a consistency that's not too runny.
3.  Mix together veggies, beans, cilantro, chipotle peppers, and cumin.
4.  Add breadcrumbs until you get a consistency that will form patties that will hold up in the skillet.
5.  Cook patties in a cast iron or other skillet with a small amount of oil, until browned on both sides.
6.  Serve with whatever veggies you like (I highly recommend some avocado!) on a big ol bun and enjoy!
**** This recipe is SO flexible - add peppers, leave out the mushrooms, add other vegetables, make it your own.  Also, the bread crumbs are not an exact science.  Add the right amount to get the consistency that will hold together.  This took some me some practice so

Homemade FauxTurkey

What you need:

FOR LOAF

Small onion or ½ medium onion, diced

3-4 cloves garlic (depending on size, preference), pressed or minced

2 cups vital wheat gluten

½ cup nutritional yeast

2 tsp each of rosemary, thyme, and sage

1 pkg (14-16oz) firm or extra firm tofu, drained but not pressed

1 cup vegetable broth

2 Tbsp Braggs liquid aminos or tamari soy sauce

2-3 cups of your favorite stuffing, prepared

FOR BROTH

2 cups vegetable broth

1 Tbsp each of rosemary, thyme, sage

2 tbsp Braggs liquid aminos 

1. Preheat oven to 325 degrees.
2. Saute onion and garlic in pan until onion is translucent.
3. While onion/garlic is cooking, mix together wheat gluten, nutritional yeast, and herbs in a medium-large bowl.
4. In a blender or food processor, mix together tofu, 1 cup of vegetable broth, liquid aminos/tamari, and ½ of the onion and garlic mixture.
5. Add the blended mixture to the dry mix, first with a spoon and then get in there and mix it/knead it well with your hands until it’s all blended together well.  It should be similar to a thick bread dough.
6. Flatten the “dough” into a large rectangle (approx 12” x 10”).  Place your stuffing, tightly, in the bottom 1/3 of the roll, leaving a few inches of space at the bottom and sides, then roll the dough into a log, squeezing together the seam and the sides.   Imagine rolling a giant sushi roll!
7. Wrap the loaf in aluminum foil and place on a baking sheet, in the oven.  Bake for about 1 hour, rotating every 15-20 minutes. 
8. While the loaf is baking, mix all of the broth ingredients together.
9. After the loaf has baked about 1 hour, take it out of the oven and remove the foil.  Place the loaf in a glass baking dish large enough to leave a little room around the sides (I cut my loaf in half at this point so it would fit).  Pour your broth on top and around the sides of the loaf, cover with aluminum foil, and place back in the oven.
10. Bake for 1 more hour, basting every 20 minutes or so to keep it moist.  After 1 hour, check the loaf for texture.  Cut off a small slice to see if it’s got the chewy texture you want.  If it still seems a bit doughy, especially near the center, continue to cook for 20-30 minute intervals, checking periodically for texture, until you get it to the desired texture.  Keep in mind, the longer you cook it, the chewier and firmer it will get.  Once you think it’s just about done, remove the foil and baste generously, then cook 10 more minutes. 
11. If there is still broth in the pan when you’re done, you can blend it in the food processor or blender to have gravy to go with your tofurky!

Vegan Fortune Cookies

I got this recipe from a google search.  I found this website which gives a great picture tutorial:  http://veganeatsandtreats.blogspot.com/2009/05/making-vegan-fortune-cookies-tutorial.html
the only change I made was that I used 1 Tbsp avocado instead of EnerG.
**Make sure they are nice and brown before trying to put the papers in.  I don't think I cooked mine quite enough and the paper stuck inside the cookies!  We ate around the paper and they still tasted delicious :)

Vegan Banana Bread

Again, I got this one courtesy of google:  http://vegetarian.about.com/od/breakfastrecipe1/r/bananabread.htm 

Inspired by mushy bananas that would otherwise spoil.  The only ingredient I didn't have on hand was the walnuts.  The walnuts aren't required but sure make it yummy!  This bread is moist and delicious :)
I followed the directions exactly, except used almond milk instead of soy.

Gingerbread Cookies

Inspired by the Post Punk Kitchen, I whipped these goodies up during the holidays and they were a hit, to say the least.  They were so popular, several ended up making a cross-country trip!!!!
The original PPK recipe:  http://www.theppk.com/2008/12/the-ghost-of-gingerbread-past/
For the icing, I used this recipe: http://www.food.com/recipe/vegan-eggless-royal-icing-404594.  I used vanilla extract and no food coloring.  You may have to play around with the consistency to get it more or less runny.  To decorate, I used an icing bag, but they are just as tasty (if not more) with a layer of icing simply spread on top!

Anyone else have a favorite vegan recipe to share?