29 Jun 2006

Preparing for 4th July

What to prepare for your vegan family or for vegan guests on U.S. Independence Day ? Don't panic as there are many sites full of ideas for you. Below are a few examples and a sample of their wonderful recipes: has marvellous recipes for any celebration.

All-American Apple Pie
For the Crust:
2 cups unbleached all-purpose flour
1 tsp. salt
1/4 cup cold water
3/4 cup solid vegetable shortening
For the Filling:
1 3/4 lbs. Golden Delicious apples, thinly sliced
1 3/4 lbs. Granny Smith apples, thinly sliced
3/4 cup Florida Crystals sugar
1 tsp. fresh lemon juice
1/2 tsp. vanilla extract
1/2 tsp. ground cinnamon
1 Tbsp. unbleached flour

3 Tbsp. Earth Balance margarine, diced
1 Tbsp. soy milk
1 Tbsp. Florida Crystals sugar
Large pinch of ground cinnamon

For the Crust:
In a bowl, combine the flour and the salt. Mix the water with 1/3 cup of the flour mixture to make a paste. Set aside.
With a pastry cutter or a fork, cut the vegetable shortening into the remaining flour mixture until the texture is “pebbly.” Add the paste and mix well. Shape into a ball and divide into 2 parts.
Lightly flour a clean countertop and rolling pin. Roll 1 portion of the dough at a time. Roll from the center out, lifting the roller at the end of the dough (rather than rolling back and forth). Roll to a 1/8-inch thickness.
Have an 8- or 9-inch pie pan ready. The rolled dough should be at least 2 inches larger than your pie pan. Loosen from the rolling surface, fold in half, and place in the center of the pie pan. Unfold and gently work into the pan, pressing lightly. Trim any excess dough with a knife.
For the Filling:
Preheat the oven to 400°F.
In a large bowl, combine the apples, sugar, lemon juice, vanilla extract, and cinnamon. Let stand for approximately 15 minutes, or until juices form. Add the flour and mix.
To Assemble:
Spoon the filling into the bottom crust and dot with margarine.
Roll out the second ball of dough to form a 13-inch round circle. Drape over the filling.
Seal the top and bottom crust edges together and trim any excess dough, leaving a 1/2-inch overhang. Fold under and crimp decoratively with a greased fork.
Brush the pie with the soy milk. Combine the sugar and the cinnamon in a small bowl and sprinkle over the pie.
Transfer to a baking sheet and place in the oven.
Immediately reduce the temperature to 375°F. Bake for approximately 2 hours, or until the crust is golden brown, the apples are tender, and the filling is thick and bubbling. If the edges are browning too quickly, cover with foil.
Serve warm or at room temperature.
Makes 8 servings Bryanna Clark Grogan has wonderful Holiday Recipes.

Cranberry-Orange-Fennel Salad with Baby Spinach & Pecans
I got the idea for this salad from a picture out of an old “Better Homes and Gardens” magazine (the recipe was missing). It was delicious and a big hit! Salads often remain behind at holiday dinners, but this one was gobbled up fast! There’s lots of room for experimentation.
IDEAS: You could substitute raw soft berries, such as raspberries, for the cranberries, if you wish. You might like to use an aromatic nut oil in the vinaigrette.

2 cups raw cranberries
1/2 cup water
1/4 cups light unbleached sugar or maple syrup
6 cups cleaned, ready-to-eat baby spinach
3 large oranges, peeled and thinly sliced
8 oz. fennel root, trimmed and cut into thin strips
(you could also use jicama, jerusalem artichoke, or even celery—it has to be crunchy)
3/4 cup chopped toasted pecans (or other nuts)
1/2 cup Balsamic Vinaigrette (below), made with the optional sugar, or with maple syrup

Well ahead of serving time, combine the cranberries, combine the cranberries, water and sugar. Bring to a boil, then boil gently, covered, for 2 minutes. Pour into a bowl, cover and chill. Drain the cranberries, reserving 1 T. of syrup. Arrange the spinach on 6 salad plates (or on a large platter). Arrange the oranges, fennel, cranberries and nuts on top as artistically as you can. Mix the reserved cranberry syrup with th dressing and drizzle over the salad(s) . Serve immediately. Serves 6 and their 4th July Vegan Barbecue

Grilled Tempeh Steak
A tasty marinade can raise the status of a simple food like tempeh to a level that deserves to be defined as "special" or even "elegant." By marinating the tempeh the day before you plan to serve, this dish can be prepared in just a few minutes.

1 1/2 lb. (675 g) tempeh

3/4 cup(180 ml) rice vinegar
3/4 cup (180 ml) Bragg Liquid Aminos or soy sauce
1/4 cup water
6 cloves garlic, minced
1 1/2-inch (3.5 cm) piece ginger root, peeled and minced (about 1 1/2 T.)
1/4 plus 1/8 teaspoon Chinese Five Spice Powder
1/4 cup (60 ml) extra virgin olive oil
3 tbsps blackstrap molasses
Freshly ground black pepper to taste
1 green onion cut into 1-inch (2.5 cm) lengths and finely slivered

Score tempeh on both sides, making shallow diagonal cuts about 1/4-inch (.5 cm) apart. Cut tempeh into 6 portions and spread out in one layer in a baking dish.
Combine marinade ingredients in a bowl, and pour over tempeh, turning to coat both sides. Marinate in refrigerator for 24 hours or longer, turning pieces several times.
Preheat barbecue and grill 5 to 7 minutes on each side. Remove to a serving platter and garnish with the slivered green onion. Save leftover marinade to use as a dipping sauce for a future recipe. Serves 6. Has quite a few vegan recipes.

Dr. Weil's Optimum Health Plan

One of the most popular American quick breads, cornbread is traditionally made with milk or buttermilk and eggs. This vegan alternative here can be spiced up with chopped jalapenos or green chili for a delicious Southwestern twist.
1 1/4 cups Yellow cornmeal (organic and stone ground, if possible)
1 1/4 cups Unbleached white flour
1/2 tsp Salt
1 tbsp Baking powder
2 tbsps Brown sugar
1 1/2 cups Boiling water mixed with
2 tbsps Canola oil, plus a little extra for oiling the skillet

Heat oven to 425 degrees F. Lightly oil a cast-iron skillet with a little canola oil. Heat it in the oven while you mix the cornbread batter.
In a large bowl stir together the cornmeal, flour, baking powder, brown sugar and salt.
Add the boiling water mixed with 2 tablespoons canola oil and stir to mix, but do not over beat. Add additional hot water if necessary to make a light batter.
Spoon batter into the hot cast-iron skillet. Batter should sizzle when it contacts the skillet. Bake 30 minutes or until the cornbread is light brown on top and springs back to the touch.
Cut into wedges and serve.


1 comment:

t. said...

I do not really celebrate July 4th since I am in Europe but all this thinking of Apple Pies, barbeques and roasted (vegan) marshmallows is making me super hungry! I may celebrate July 4th in the end!