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    You are in: Home / Cookbooks / Vegan Interlude
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    14 recipes in

    Vegan Interlude

    I may be an omnivore, but I enjoy good vegan food. I like the challenge of coming up with recipes that perhaps everyone present at a gathering could enjoy. I've been too many places where the vegetarian or vegan option was limp iceberg lettuce and hothouse tomatoes. Or maybe just a pan of gas-producing beans. As one who has decided to decline factory farmed meats (which are ubiquitous) I empathize. In this cookbook, you will NOT find faux food. NO fakin' bacon, nor soy cheezoid factory concoctions. After all, it is important to maintain standards!

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    I like rich, pulpy juices. Here's one that is fun to drink.

    Recipe #447275

    Of course, you can use regular oranges, too. But the color adds a remarkable appeal. You want to keep the pulp.

    Recipe #447280

    I had a mayo-free cole slaw at a restaurant in St. Petersburg. This is my attempt to create something like it. Use either green or purple cabbage, but be forewarned that the cucumber will turn pink if you do the latter. Tastes good anyway! Cooking time is marinating time. Kalonji seeds can be found in Indian spice sources, and may also be sold as nigella seeds.

    Recipe #441592

    Growing up, we used Catalina salad dressing. They've since re-formulated it to be sweeter-tasting, so nowadays I try to mix it half and half with a good tart French dressing lacking mayo. Some people like to add in mayo; frankly, I DON'T. The tartness is the appeal here. If you want to talk about Comfort Food, for me you can't get much more comfortable. To serve as a main course, instead of a side: serve two regular sized artichokes per person. I've done this.

    Recipe #413227

    Every year I have Jerusalem artichoke "volunteers" growing in my front yard, far too tall for the location. When I transplant them, the deer eat them but they leave them alone where I unfortunately tossed the original set a few years ago before I knew how tall they grow! Anyhow, they are tasty, mildly nutty, and I don't feel so bad not being able to eradicate them from the place they aren't wanted. And, yes, if the jicama, Jerusalem artichokes or the avocado are to remain around for any length of time, a little lemon juice (wiped off) will help retard browning. This is a dish best prepared just before serving. It can be a salad or even a main lunch meal, although I am providing serving information as though it will be used as a salad.

    Recipe #363493

    I find this beverage extermely refreshing, and I will drink it, or its lemon variant, around the order of once or twice a day. It provides a perky hint of flavor without making the beverage so tart one is driven to add sugar or sugar substitutes -- and it's simple and quick. And unlike commercially-flavored seltzer waters, it tastes real.

    Recipe #359562

    This one is slightly adapted from The Tempeh Cookbook, by Dorothy R. Bates. Adapt the chili pepper to your taste. I'm partial to serrano chilis; for me they provide a kick without overwhelming. For the tempeh use any flavor variety that appeals.

    Recipe #436359

    This is adapted from the Tempeh Cookbook and is not exact. (Author of the book is Dorothy Bates)

    Recipe #436409

    I had some leftover kale and some leftover tofu from another recipe I tried here, so decided to get inventive. I figure it serves 4 as a side, two as a main, and three with bringing it to work for lunch (er, three days I can enjoy it there) NOTE: The system doesn't recognize Gyoza sauce, so I substituted in teriyaki sauce. USE GYOZA sauce if you have the option. It is carried in All large grocery stores that I've seen lately. Otherwise play around with teriyaki or soy; but I think the gyoza will help you the best. This tofu I'm using is a crumbly sort; I decided to go with the flow and let it crumble. Not that I had any choice... Feel free to experiment with a more shape-retaining brand. ;) Prep time includes cooking time.

    Recipe #366906

    This recipe is adapted from A Taste of Persia, by Najmieh K. Batmanglij. Pomegranate paste and angelica powder may be more difficult to find. To make pomegranate paste, if you can't buy it: 8 cups pomegranate juice + the juice of two limes: boil together in a non metallic pot. Reduce to a simmer, add a little salt. Let simmer approximately one hour with occasional stirring. As it thickens, stir more frequently to prevent burning. Yields one pint, and you can reserve the rest for later.

    Recipe #364007

    This recipe was very broadly adapted from the Kingsolver book, Animal Vegetable Miracle. I wanted to create a potato salad without mayonnaise for a picnic, so that any leftovers would keep well enough for future lunches. For potatoes I recommend Yukon Golds, and I recommend that the lima (butter) beans be fresh. Celeriac is also known as celery root. Depending on what is available, turnips would work as well as celeriac. (For the photo, the beans are a mix of lima and cranberry beans.)

    Recipe #403294

    This is a cold soup from Spain. The recipe calls for Spanish bread, which I've never seen, but try a couple slices of a good Portuguese bread. Source: Culinaria Spain. Preparation time does not include chilling time.

    Recipe #434113

    This is a riff on a recipe I found in Harley Pasternak's 5 Factor World Diet. Combining sweet potatoes and Quinoa sounded like a great idea to me. Instead of water for the quinoa, use a low salt vegetable stock (I used the water which remained after cooking an artichoke, but it could be anything, although I don't recommend commercial due to the salt thing). The guaram masala has a nice "sweet" taste which works well with the sweet potatoes. You can add in a little more if you like it. If you can't find it, your favorite curry powder will work. Try to get a bell pepper that is a different color than the jalopeno. Adds a visual dimension. Or, perhaps, helps those who don't want any heat to remove the jalopenos. Serves two as a main course. As a side, of course, it will go further.

    Recipe #413255

    I was looking for something to do with gooseberries and rhubarb, without making a dessert, looking for something to bring out their tartness in a main dish (although this could be served as a side). I used the dried wakame seaweed from Emerald Cove, the pack that says "ready to use" -- these are small flakes that are easy to manage. You can replace this with a 1/4 teaspoon of salt.

    Recipe #431099

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