squirrel's vegan recipes

This super simple recipe is delicious and festive.

1 cup margarine, softened
1/2 cup sugar
1 teas. fresh lemon zest
1 teas. vanilla
2 1/4 cups flour

1/4 cup sugar for rolling

In a large bowl cream together the margarine, sugar zest, and vanilla until well combined. Add the flour in batches and mix until dough is soft and smooth.

Divide the dough in half and shape each half into a log, about 6 inches long by 2 inches wide. Roll each log in the granulated sugar, to coat. Wrap each log in plastic wrap and refrigerate at least 2 hours.

Preheat oven to 375. Cut logs into 1/4 inch thick slices and place on a parchment paper lines cookie sheet. Decorate with dried fruit or nuts, if you please. Bake for 8 minutes or until edges are lightly browned. Cool on cookie sheet for 5 minutes, then transfer to cooling rack. Makes about 3 dozen.

For the cherry almond version pictured above. Replace 3/4 cup flour with ground almond meal and mix in 1/2 cup finely chopped dried cherries. You can also press cherries and almonds into the tops of each cookies, as I normally do, or use an almond extract.

1 cup all-purpose flour
1 cup whole wheat pastry flour
3/4 cup sugar (I did half white, half brown)
2 teaspoons baking powder
2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt

1 (15-ounce) can 100% pure pumpkin
1/2 cup canola oil
1/2 cup vegan milk
1 teas. lemon juice
1/2 cup mini chocolate chips

Preheat the oven to 350°F. Lightly grease or line with parchment a 9 x 13 pan.

Whisk together the flour, wwpf, sugar, baking powder, cinnamon, baking soda, and salt in a large bowl. In another bowl, combine the milk and lemon. Let it sit for a few minutes to sour. Whisk in oil and then add pumpkin and mix well. Add to the dry mixture along with the chocolate chips and stir to combine.

Spread the batter evenly in the prepared pan and bake for 25-30 minutes or until toothpick comes out clean. Cool on a wire rack. When completely cooled, frosting with Cream Cheese Frosting.

Frosting:
2 tbsp. margarine, room temp.
1/2 container Tofutti cream cheese
1 1/2- 2 cups sifted powdered sugar
splash of vanilla

With electric mixers, cream together the margarine and cream cheese. Add the vanilla and the powdered sugar and mix well, to taste.

Yum! You could substitute lemon juice and zest and blueberries, too. Ooh, I may have to do that myself...

These are sweet enough to substitute for dessert, but subdued enough to enjoy for breakfast with coffee. We tend to make jumbo muffins because they are more substantial to compliment for a meal or as a midday snack.

1 cup whole wheat pastry flour
1 cup all-purpose flour
2 tsp. baking powder
1/2 teas. salt
3/4 cup organic granulated sugar
1/4 cup veg. oil
1/4 cup (or half a carton) plain soy yogurt
1 teas. vanilla
juice and zest of one lime
3/4 cup soy milk (rice or almond would be fine, too)
1 1/2 cups raspberries (fresh or frozen)

Preheat oven to 350. Line or grease a jumbo muffin tin (6 muffins) or approx. 10 regular sized muffin cups.

In a bowl sift together flours, bp and salt. In another bowl mix sugar and oil. Add soy yogurt, vanilla, lime juice and zest. Whisk in milk. Add dry ingredients and combine to just mixed then quickly add raspberries, so they don't streak up your batter too much!

Fill muffin cups slightly below full. Bake approx 20-25 minutes, or until toothpick comes out clean. (Baking time is for jumbo muffins, try about 15-20 minutes for regular ones.)

This recipe is based off a recipe in the 'zine "Don't Have a Cow".

1/3 cup cocoa
2/3 cup sugar
pinch of salt
1/3 cup cornstarch
3 cups soy milk
2 tbsp vegan margarine
1 tbsp vanilla
chunks of a vegan candy bar (chocolate mint is heavenly)

In a saucepan combine cocoa, sugar, salt and cornstarch. Add soy milk and whisk together. Bring the mixture to a slight boil over medium heat while whisking constantly, about 10-15 minutes. It will start to thicken once brought up to temperature. Remove from heat and add margarine and vanilla. Pour into individual serving containers and let slightly cool. Tuck a piece of chocolate into the center while still warm for a creamy surprise!

Okay, this recipe is a bit labor intensive, but well worth the work.

Gravy:
1 tbsp oil
1/2 med onion, chopped
2 tbsp flour
2 cloves garlic, minced
1 1/2 cups veg broth or water
1 cup finely chopped mushrooms

Potatoes:
4-5 large potatoes, peeled & chopped
5 tablespoons margarine
1/4-1/3 cup unsweetened non-dairy milk
1 tsp garlic, crushed
3 tbsp non-dairy cream cheese (optional)

Filling:
2 cups seitan, chopped
2 1/2 cups mushrooms, sliced
1/2 onion, chopped
2 tbsp oil
4-5 large carrots, peeled and chopped
1 cup sweet corn
1 cup peas
1/4 cup water

First the potatoes. Boil potatoes in a pot of water until very soft. Drain water, add other potato ingredients and mash with zest!

In a small saucepan saute gravy onions in oil for about 2 minutes. Add garlic, saute one minute longer or until onions are transluscent. Add flour to make a paste. Slowly wisk in broth or water and add chopped mushrooms. Cook over medium heat until mushrooms are cooked through and gravy is thickened. Remove from heat to cool and let thicken more.

While preparing gravy place carrots in a small pan with 1/4 cup water. Cover and heat until carrots are slightly softened. Add peas and corn and cook until heated through.

In yet another pan add filling onion and oil and sautee. Add seitan and mushrooms and cook until mushrooms are darkened and seitan is browned.

In a 9x11 pan layer seitan mixture, then veggie mix. Pour gravy over that, then top with mashed potatoes. Bake at 425 until top of potatoes are slightly browned, about 15-20 minutes. Serve with a hearty bread while wearing pants with an elastic waistband.

This pesto is a little thick for easy use on a pizza. It can also work as a spread for a thick, crusty bread or thin it out a little more with a tinge more olive oil and toss it with some fresh pasta.

Makes 1 heaping cup of pesto

1 1/2 cups packed basil leaves
1/2 cup pinenuts
1 tbsp lemon juice
1/4 cup nutritional yeast (or more to taste)
1/2 cup sundried tomatoes, chopped
1/4-1/2 cup olive oil (your preference, really)

Place rinsed basil leaves in food processor along with pinenuts and lemon juice. Pulse to blend coarsely. Add nutritional yeast and tomatoes. While pulsing add olive oil in a steady stream. Blend to mix. Refrigerate in an airtight container up to 2 days.

I couldn't find the curry picture on my computer, so I'll add it when I can!

I recommend starting the rice when you start this recipe, the water will be absorbed shortly before the curry is done and will have time to sit and plump. I tend to use basmati or jasmine. This is a recipe that can easily be played with, so please adjust it to your needs! Please know that I tend to make curries that are lightly spicy.

Serves 4

3-4 tablespoons oil
1 medium onion, chopped
2 tablespoons fresh grated ginger
2 cloves minced garlic
2 teaspoons garam masala
2-3 medium potatoes, peeled and diced
2 large carrots, peeled and diced
1 1/2 cups of veggie broth or water
1 1/2 cups cooked or 1 can rinsed chickpeas
1/3 cup peas
1/2 14 oz can of coconut milk, or more to taste
faux chicken strips (totally optional)
1 1/2 cups uncooked brown rice

Rinse rice in cool water, drain and place in a pot with 3 cups water. Cook covered on med-low heat until air holes appear and water is absorbed. Remove from heat when water is almost completely absorbed and let sit covered 10 minutes before fluffing.

In a large skillet heat oil and sautee onion for about one minute. Add garlic and cook for one minute, then add ginger last. Add garam marsala and mix to combine. Combine potatoes and carrots and veggie broth. Cook covered for about 10 minutes or until slightly tender, stirring occasionally. Add chickpeas and cook for 10 minutes longer, covered, occasionally stirring. Add more water or broth if needed. Add peas and faux chicken, if using and cook for 5 minutes. There should be a little moisture, like a stew consistency. Add coconut milk and mix until heated through. The amount is up to you, I tend to use at least half of the can, but more is good too, especially if you're going to make it spicier. Fluff rice and divide into 4 bowls. Spoon curry over rice and enjoy!

This is my quick alfredo sauce. I keep hearing about people having bad experiences with nutritional yeast. You can omit it from this recipe if you'd like, but I encourage you to try it. I didn't like nutritional yeast at all when I started using it and now I'm a big fan. If you opt to not use it, I recommend substituting a teaspoon of some sort of starch, like cornstarch, to get the sauce to thicken.

Makes sauce for 3 dinner-sized portions

2 tbsp. olive oil
2-4 cloves garlic, minced (depends on your personal preference)
1/2 onion, finely chopped
1/4 cup pinenuts (walnuts could also work for this recipe)
2/3 cup unsweetened soy milk
1/4 cup nutritional yeast
salt and pepper to taste

In a small saucepan heat oil. Add garlic and onions and sautee for approx. 3 minutes or until onions are translucent. Remove from heat and slightly cool. Place onion mixture in a food processor and add pinenuts and 1/3 cup soy milk. Pulse to blend several times then add nutritional yeast. Blend again for several pulses, until it looks like a grainy paste (mmm, doesn't that sound yummy!). Transfer mixture back into saucepan and add remaining soy milk. Heat on a low temperature until warmed, stirring continuously. Add salt and pepper to taste. Serve over noodles or fresh veggies.

Feel free to use any pasta shapes you like, I tend to use mutilcolored ones just to make it more interesting looking. The quantity of spinach this calls for seems obscene but trust me, it shrinks to almost nothing so you'll be sad if you cut it down!

Serves 4

8 oz. pasta (uncooked)
1/4 cups olive oil
2 cloves garlic, finely chopped
1 medium onion, chopped
2 cups mushrooms
8 oz. spinach
2 tbsp pinenuts
1/4 cup white wine
salt and pepper to taste

Cook pasta in a pot of boiling water, until al dente and drain. While pasta is cooking, heat oil in a large skillet and sautee onions and garlic for one minute. Add the mushrooms and cook for 2 minutes, stirring occasionally. Add the spinach, cover and cook for 4-5 minutes or until wilted stirring occasionally. Stir in pinenuts and wine, cook for one additional minute and mix well. In a large bowl combine drained pasta with mushroom/spinach combination. Toss well.