Some awesome recipes from Priscilla Feral's "The Best of Vegan Cooking"

[Carolyn Bailey]

THE BEST OF VEGAN COOKING is more than just a title; it s a fact.
Friends of Animals president Priscilla Feral's sequel to 2005's
excellent Dining With Friends could be subtitled Recipes From Friends.

Everyone’s Favorite Cinnamon Rolls

 Makes 12 buns.

 Thanks to Evan McGraw from Vancouver, Canada for this decadent recipe. These sticky, gooey buns are worth the work, fat and calories. Positively divine.

 

Ingredients:

2½ teaspoons active dry yeast

½ cup unbleached sugar

1 cup soymilk, warmed

2 tablespoons ground flaxseeds whisked together with 6 tablespoons hot water

⅓ cup non-hydrogenated vegan margarine, melted

4½ cups all-purpose (or spelt) flour

1 teaspoon salt

 1 cup brown sugar, packed

2½ tablespoons ground cinnamon

⅓ cup margarine, softened

 2 cups icing sugar

1 teaspoon vanilla extract

1/4 cup margarine

 2 - 4 tablesoons soymilk

 

Preparation:

 

Mix yeast, unbleached sugar, and heated soymilk in a large mixing bowl and let stand until foamy.  Add flaxseed mixture, melted margarine, flour, and salt. Mix well and knead for 5-10
minutes.  The dough should be firm and smooth, not sticky.  Set the dough aside in a covered bowl for about an hour, or until it has doubled in size.

After the dough has doubled, turn it out onto a floured work surface, cover, and let rest for 10 more minutes.   Meanwhile, in a small bowl, combine brown sugar and cinnamon.

Roll dough into a 16x21 inch rectangle.  Spread dough with margarine and sprinkle evenly with sugar/cinnamon mixture.  Roll up dough and cut into 12 sections with a sharp knife.

Place rolls on a lightly greased 9x13 inch baking pan.  (A cookie sheet also works fine.)  Cover and let rise until nearly doubled, about 30 minutes.  Meanwhile, preheat oven to
400°F.  Bake rolls in preheated oven until golden brown, about 15
minutes.  While rolls are baking, beat together margarine, icing sugar,
vanilla, and soymilk.  Spread frosting on warm rolls before serving.

 

 

Marinated Tofu and Pineapple Kabobs

 

Serves 3 (yields 6-7 Kabobs)

 

1 pound extra-firm tofu,  pressed and cut into 18-21  1-inch cubes

1 pineapple, cut into 1" cubes (enough for three

   pieces for each skewer)

1 large red pepper

1 large red onion

6-7  Bamboo skewers (soak bamboo skewers in water for

30 minutes before using to prevent burning)

 

Marinade:

 

2 tablespoons extra-virgin olive oil

1 small-medium shallot, chopped fie

1 cloves garlic, minced

Grated zest from l lemon

1 lemon, juiced

1 teaspoon dried basil

1/3 teaspoon dried thyme

1/4 cup vegetable broth

sea salt and freshly ground black pepper

 

Pressing Tofu:

 

Tofu is pressed to extract water, create a firmer texture, and to allow more absorption of marinade.

Stand the block of tofu on its edge and slice horizontally into 2 equal slabs.

 

To press:

Place a clean towel on a baking sheet or cutting board.  Place tofu sheets on towel, cover

with another towel. Gently press down on towel to remove water. Remove damp towel and place two layers of fresh towels on top of tofu. Carefully place a bowl or other weight on top of towels to press down on tofu.  Let sit for at least 15 minutes. 

 

Preparation:

 

In a baking pan, mix marinade ingredients. Place tofu cubes

in the pan and coat all side with marinade.  Cover and refrigerate

several hours or overnight.

 

Cut  pepper and onion into1-inch  chunks, and steam vegetables for 1-2 minutes until just tender.  A microwave works well for steaming.

 

Remove tofu from marinade, and thread 3  tofu chunks onto each skewer,
alternating with pineapple chunks and vegetables.

 

To cook, place skewers on a flat grill sprayed with non-stick
cooking oil.  Brush lightly with oil and grill over medium heat
for about 10 minutes,  turning every couple of minutes to brown

and cook on all sides.

 Leave kabobs on bamboo skewers and serve on a plate with  cooked jasmine rice.

Himalayan Red Rice Salad with Cranberries

Serves 4

Water or vegetable broth for cooking rice

3 bay leaves

½  cup red rice, rinsed and drained

1 teaspoon olive oil

2 tablespoons minced fresh ginger

1/2 cup celery, finely diced

1 tablespoon minced garlic

1/2 cup chopped green onion

1/2 cup carrots, finely diced

1/2 cup red bell pepper, finely diced

1/4 cup dried cranberries

2 tablespoons toasted nuts ( chopped pine nuts, almonds or walnuts)

1 tablespoon balsamic vinegar

1 tablespoon tamari

 

 Preparation:

 Follow instruction on red rice package  -- with the addition of the bay leaves.  Due to the various types of red rice available, cooking times will vary between 25 and 45 minutes
-- although any type of red rice is suitable for this recipe. 

Bring water or broth to a boil, along with bay leaves. Sprinkle in the red rice. Bring to a boil again. Turn down heat and cover pot—simmering, without stirring until
grains are tender and water is absorbed.  Remove bay leavees.

To toast nuts: Pre-heat oven to 400 degrees. Spread nuts in a single layer on a baking pan (preferably one with walls). Heat for several minutes or until the nuts start to turn golden. Shake the
pan halfway through toasting.

In a sauté pan over medium heat, cook the garlic and ginger in oil until lightly browned—about 5 minutes. Combine raw vegetables with rice, toasted nuts, cranberries, vinegar and tamari in a bowl.
Mix well. Allow to sit for about 15 minutes. Serve.

http://www.amazon.com/Best-Vegan-Cooking-Priscilla-Feral/dp/0976915928