Page 263 - 2018-2019 Directory

©2018 GLPages.com 261 RECIPES - VEGAN
RECIPES - V
“Bacon,” Potato, & Green Onion
Frittata
1/4 C. olive oil
1 onion, finely chopped
4-5 green onions, chopped with the green & white parts separated
4 cloves garlic, minced
2 medium potatoes, shredded (or 2 C. of frozen shredded potatoes)
2 tsp. salt, divided
1/2 tsp. pepper, divided
2 lb. firm tofu
2-3 Tbs. soy sauce, to taste
4 Tbs. nutritional yeast (optional)
2-3 Tbs. faux bacon bits (try Bacos)
Preheat the oven to 350°F. In a large skillet, heat the olive oil over medium heat. Add the onion & the white part of the green onions & sauté for 2 to 3 minutes. Add the garlic &
heat for another 30 seconds. Increase the heat to medium- high & add the potatoes, 1 tsp. of the salt, & 1/4 tsp. of the pepper. Cook for 10 to 15 minutes, flipping the potatoes regularly until they are well-browned. Blend the remaining salt & pepper, the tofu, soy sauce, & nutritional yeast in a food processor until they are creamy. Fold in the faux bacon bits, the green part of the green onions, & the fried potatoes & pour the mixture into a large, oiled pie or tart pan. Bake for 30 to 40 minutes, or until center is firm. Allow the frittata to cool for 10 minutes then invert it onto a serving plate.
EGAN
“Lobster” Bisque
2 1/2 C. faux-chicken broth 1 medium onion, diced
2 stalks celery, diced
1 carrot, diced
1 Tbs. tomato paste 1 sprig fresh thyme 1 bay leaf
6 peppercorns
1/3 C. margarine
1/3 C. flour
1/2 tsp. sea salt
1/4 tsp. white pepper
2 1/2 C. liquid nondairy creamer or soy milk 1/4 tsp. nutmeg
2 C. faux-lobster balls, quartered (available at Asian markets & via mail-order from VegieWorld.com or VegeCyber.com)
8 oz. plain non-dairy cream cheese
2 Tbs. fresh parsley, minced
Paprika
4 tsp. dry sherry
In a large saucepan, bring the faux chicken broth, onion, celery, carrot, tomato paste, thyme, bay leaf, & peppercorns to a boil, then reduce the heat & simmer, uncovered, for 30 minutes. Strain the broth mixture, discard the solids, & return the liquid to the pot.
Meanwhile, in a small saucepan, melt the margarine over medium heat. Whisk in the flour, salt, & pepper to form a roux. Gradually whisk in the non-dairy creamer or soy milk & nutmeg & continue to cook for 1 to 2 minutes, stirring constantly, until the mixture has thickened. Be careful not to burn.
Add the creamed mixture to the pot with the liquid, along with the diced “lobster” & nondairy cream cheese & heat gently for several minutes, until the “cheese” has melted & blended. Do not boil.
Adjust the seasonings as needed, then ladle the soup into 4 bowls & serve each garnished with the parsley, paprika, & 1 tsp. sherry.