Vegan Thanksgiving Recipes
More Vegan Thanksgiving Recipes.
Friday, November 21, 2008
Vegan Recipe for Thanksgiving
Christina Applegate Shares Vegan Truffle Recipe // Archives // ecorazzi.com ::
"Christina Applegate, a longtime vegetarian and PETA supporter, has just recently shared her delicious vegan (thanksgiving )truffle recipe with the world and we think it’s pretty awesome. The secret to this recipe is the vegan cream cheese — which nowadays you can find just about anywhere!" say Ecorazzi
We've changed the Thanksgiving recipe slightly to be a little healthier
Thanks giving Chococolate Truffle Recipe
3 Tablespoons soft (soaked)chopped dried apricots
8 oz. bean curd / Tofu
1 ½ tsp. vanilla
3 tablespoons of ground almonds
1 tablespoon of agarve syrup
12 oz. organic fair trade vegan chocolate (www.plamilfoods.co.uk) melted in a bowl resting in a saucepan of boiling water or on the lowest power in the microwave, stirred frequently.
1. Beat the tofu until smooth.
2. Add the and ground almonds and mix well.
3. Add the melted chocolate, agarve and vanilla and mix well.
4. Refrigerate for about 1 hour.
3. Shape into 1-inch balls and roll in ground almonds, crushed waltnuts, shelled hempseeds, cocoa or coconut. Chill in the refrigerator.
Have a great Thanksgiving!
"Christina Applegate, a longtime vegetarian and PETA supporter, has just recently shared her delicious vegan (thanksgiving )truffle recipe with the world and we think it’s pretty awesome. The secret to this recipe is the vegan cream cheese — which nowadays you can find just about anywhere!" say Ecorazzi
We've changed the Thanksgiving recipe slightly to be a little healthier
Thanks giving Chococolate Truffle Recipe
3 Tablespoons soft (soaked)chopped dried apricots
8 oz. bean curd / Tofu
1 ½ tsp. vanilla
3 tablespoons of ground almonds
1 tablespoon of agarve syrup
12 oz. organic fair trade vegan chocolate (www.plamilfoods.co.uk) melted in a bowl resting in a saucepan of boiling water or on the lowest power in the microwave, stirred frequently.
1. Beat the tofu until smooth.
2. Add the and ground almonds and mix well.
3. Add the melted chocolate, agarve and vanilla and mix well.
4. Refrigerate for about 1 hour.
3. Shape into 1-inch balls and roll in ground almonds, crushed waltnuts, shelled hempseeds, cocoa or coconut. Chill in the refrigerator.
Have a great Thanksgiving!
Sunday, November 16, 2008
Vegan Catering Challenge Winners
Winners of The Vegan Society Catering Challenge
The Vegan Society Challenge Winners
The winners of the Vegan Catering Challenge were officially announced at the West Midlands Vegan Festival in Wolverhampton on World Vegan Day, Saturday 1st November. They were:
Paul Russell a Lecturer at University College Birmingham, won first prize (a cheque for £500).
Second prize (£200) was secured by Peter Walters, Executive Chef, Keele University based at Keele Hall
Third prize (£100) Richard Craig, Competing Chef at University of Glasgow Hospitality Services.
Other finalists were John Bayley (owner of Cashew - Creative Vegetarian and Vegan Catering, in Lewes, East Sussex); Wayne Shooter (Chef at HMP Whatton near Nottingham); and Terry Woolcock(Executive Chef at Hatherley Manor Hotel).
Paul Russel,the winner said “I am delighted to be able to showcase this fascinating cuisine. Designing a vegan menu really highlights the creativity of the chef and requires considerable planning in terms of flavours, textures and nutritional value. The competition is also a great opportunity to prove to the industry that vegan food can be just as exciting and diverse as any other cuisine.”
Paul Russell’s winning vegan menu:
Soupe au Pistou with a Potato Ravioli
Crisp Fried Baby Artichokes in a Poppy Seed Coating, Served on a Pea and Roasted Red Pepper Risotto, with a Cashew Aioli
Dark Chocolate Truffle Cake with Cherries
Another favourite of the judges was Peter Walter's Grilled Portabella Mushroom Topped with a Beignet of Chilli Bean Mousse on Puy Lentil Sauce with Smoked Paprika and Baby Beets
The Competition Judges - judges of the competition were:
Chad Sarno, Executive Chef at Saf Restaurant;
Christine Tilbury, Head at the Vegetarian Society's Cordon Vert Cookery School;
Andrew Maxwell, MD of the Tante Marie School of Cookery.
The Vegan Society Challenge Winners
The winners of the Vegan Catering Challenge were officially announced at the West Midlands Vegan Festival in Wolverhampton on World Vegan Day, Saturday 1st November. They were:
Paul Russell a Lecturer at University College Birmingham, won first prize (a cheque for £500).
Second prize (£200) was secured by Peter Walters, Executive Chef, Keele University based at Keele Hall
Third prize (£100) Richard Craig, Competing Chef at University of Glasgow Hospitality Services.
Other finalists were John Bayley (owner of Cashew - Creative Vegetarian and Vegan Catering, in Lewes, East Sussex); Wayne Shooter (Chef at HMP Whatton near Nottingham); and Terry Woolcock(Executive Chef at Hatherley Manor Hotel).
Paul Russel,the winner said “I am delighted to be able to showcase this fascinating cuisine. Designing a vegan menu really highlights the creativity of the chef and requires considerable planning in terms of flavours, textures and nutritional value. The competition is also a great opportunity to prove to the industry that vegan food can be just as exciting and diverse as any other cuisine.”
Paul Russell’s winning vegan menu:
Soupe au Pistou with a Potato Ravioli
Crisp Fried Baby Artichokes in a Poppy Seed Coating, Served on a Pea and Roasted Red Pepper Risotto, with a Cashew Aioli
Dark Chocolate Truffle Cake with Cherries
Another favourite of the judges was Peter Walter's Grilled Portabella Mushroom Topped with a Beignet of Chilli Bean Mousse on Puy Lentil Sauce with Smoked Paprika and Baby Beets
The Competition Judges - judges of the competition were:
Chad Sarno, Executive Chef at Saf Restaurant;
Christine Tilbury, Head at the Vegetarian Society's Cordon Vert Cookery School;
Andrew Maxwell, MD of the Tante Marie School of Cookery.
Friday, November 14, 2008
Tuesday, November 04, 2008
Make your own TEMPEH
Make the best TEMPEH | Gunter Pfaff
How to make your own Tempeh!
"Betsy's Tempeh Foundation was formed in 2008 to help disseminate the information we accumulated over many years for making a consumer friendly tempeh.
When we were producing Betsy’s Tempeh™ commercially (1987-96) we received two patents for making tempeh on stainless steel trays, using a water bath method for heating and cooling (see " New Technology for making Tempeh")
The resulting tempeh was superior to other tempeh on the market and our version was a great success with retail customers as well as restaurants and institutions.
When the time came to either expand or retire , no one could be found to continue Betsy's Tempeh - otherwise you would have found it in your favorite store for the past twenty years. Although we retired and moved several times - over the years, people have tracked us down, to ask for help in producing Betsy’s Tempeh.
In early 2008 we conducted additional tests to produce our tempeh using readily available food approved items. We can now show that it can be made both at home or in a commercial setting."
How to make your own Tempeh!
"Betsy's Tempeh Foundation was formed in 2008 to help disseminate the information we accumulated over many years for making a consumer friendly tempeh.
When we were producing Betsy’s Tempeh™ commercially (1987-96) we received two patents for making tempeh on stainless steel trays, using a water bath method for heating and cooling (see " New Technology for making Tempeh")
The resulting tempeh was superior to other tempeh on the market and our version was a great success with retail customers as well as restaurants and institutions.
When the time came to either expand or retire , no one could be found to continue Betsy's Tempeh - otherwise you would have found it in your favorite store for the past twenty years. Although we retired and moved several times - over the years, people have tracked us down, to ask for help in producing Betsy’s Tempeh.
In early 2008 we conducted additional tests to produce our tempeh using readily available food approved items. We can now show that it can be made both at home or in a commercial setting."
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