Cooking with Compassion
Try some of these cruelty free recipes and Enjoy!
Vegan Lentil-Walnut Burgers
Adapted from Martha’s Great Food Fast Cookbook.
3/4 cup lentils, picked over and rinsed
3/4 cup walnuts, toasted
1 piece bread, toasted OR 1/3 cup breadcrumbs
1 tsp ground cumin
2 tsp ground coriander
1/4 tsp red pepper flakes
3 cloves garlic
1/4 tsp sea salt
Freshly ground pepper
1 tbsp extra virgin olive oil
1 chia/flax egg (1 tbsp ground chia or flax + 1/4 cup water)
Directions: Preheat oven to 350F. In a small bowl make the chia or flax egg and set aside. Place lentils in a small pot and add a couple cups of water. Bring to a boil and simmer for about 25 minutes. Remove and rinse in colander. While the lentils are cooking, toast the walnuts by placing the walnuts on a baking sheet and cooking at 350F for about 12 minutes until golden brown and delicious. Let cool. In a food processor, process the garlic, walnuts, toasted bread OR breadcrumbs, garlic, spices & seasonings until combined. Now add oil and lentils and pulse until coarsely chopped (some lentils should be visible and left chunky). Add the flax or chia egg and pulse a bit more until combined. Now shape 4 patties with hands and place on a baking sheet lined with parchment or a non-stick mat. Bake at 350F for 20-22 minutes on each side for a total of 40-45 mins. bake time. Makes 4 patties.
Vegetarian Chopped Liver
6 tb veg oil
3 onions chopped
1 1/2 C peas
4 oz green beans roughly chopped
15 shelled walnuts
3 hard cooked eggs
Brown the onions in oil.
Cook peas and beans
Blend in food processor
Add walnuts and eggs, pulse to blend.
Chill and serve with crackers.
Tofu Delight Soup
2 qts water
2 C small broccoli florets
1 C snow peas
1 medium carrot, cut into match sticks
1/4 C shitake mushrooms
2 C shredded Chinese cabbage or Bak Choy
1 can baby corn
2 C mung beans sprouts
1/2 lb tofu, cubed
4 oz cellophane noodles, soaked and drained
4 C vegetable stock or broth
bunch scallions, green and white, sliced
Cook broccoli, snow peas, carrots, cook five minutes, use strainer and rinse under cold water. Set into 6 soup bowls.
Add mushrooms, corn,sprouts, cook one minute and strain and add to bowls
Put tofu and cellophane noodles
Heat the broth add soy to taste and pour over vegetables.
Garnish with scallions
Terrine of Grilled Vegetables
4 red and yellow peppers, quartered
1 large eggplant, sliced lengthwise
2 large zucchini, sliced lengthwise
1 large red onion, sliced very thin
1 1/2 C raisins
1 T tomato paste
1 T red wine vinegar
1 2/3 C tomatoe juice
2 T powdered gelatine, Kosher gelatin is vegan
Broil the peppers skin side up until blackened. Put into a bag and set aside. Baste the eggplant and zucchini with olive and grill until soft and brown, turning once. Saute onions, raisins, vinegar and tomato paste until very soft and syrupy. Set aside to cool. Remove peppers from bag and scrape off blackened skin.
In a small sauce pan add half the tomato juice and gelatin, cook gently until gelatin is dissolved. Take a bread tin and oil, then line with plastic wrap. Take the eggplant and cover the bottom and sides of the tin. Then alternate the layers as you choose, covering each layer with the gelatin mixture. Cover with a final layer of eggplant. Take remaining juice and add to the juices in the sauté pan, add to the layered vegetables. Cover with more wrap and chill until set. To serve mix a basic 3:1 olive oil to vinegar dressing. Cut into large slices, drizzle with dressing.
Mama Miso Patties
1 C red lentils
1 3/4 c water
1 whole bulb roasted garlic pulp
1 –2 c panko bread crumbs or fresh
1/4 c green onions, sliced thin
1 c yellow, red or orange peppers, chopped
1 Tb Hoisin sauce
2 ts Rice wine vinegar
3 Tb mild miso paste
1 Tb ginger, minced
1 Tb olive oil
1/2 ts ground coriander
salt and pepper to taste
flour to coat, chick pea flour is great!
Rinse lentils and cook in water until soft, about 15 minutes.
Drain and mash.
Add remaining ingredients to salt and pepper.
Mix well, if too wet add more panko and chill for one hour.
Shape into patties, coat in flour and pan fry on both sides until golden.
2 1/2 C dried chickpeas
2 red onions chopped
2 lg garlic cloves, crushed
1 ts coriander
1 ts cumin
1 1/2 ts baking powder
oil for frying
Soak the chickpeas overnight, rinse and rub off any skins.
Place into food processor and blend.
Add everything else and blend into a fine paste.
Allow to stand at room temperature, form into walnut sized balls and fry until golden brown.
Serve with tahini sauce:
1/2 cup tahini (sesame seed paste)
3 gloves garlic, crushed
1/2 teaspoon kosher salt
2 tablespoons olive oil
1/4 cup lemon juice
1 teaspoon parsley, finely chopped (optional)
In a food processor combine all ingredients and blend thoroughly, add salt to taste.