Vegan Recipes

Chinese Noodles with Sesame Sauce
1 tsp. Freshly ground ginger
6 tbs. Chopped scallions
2 cloves garlic
Tabasco to taste
2 tsp. white vinegar
1 tsp. ground Chinese or black pepper
2 tbs. Toasted Sesame seeds
2 tsp. Sugar or honey
2 tbs. Tahini mixed with 1 tsp. Oil
Pinch of cinnamon
Soy sauce to taste
1 tbs. vegetable oil
Handful of bean sprouts (optional)
1 bag of Chinese Buckwheat noodles or vermicelli or any thin flat spaghetti (12 oz.)

  1. Mix first 11 ingredients (omit 2 lbs. scallions) in high-speed blender for 1 minute
  2. Boil noodles till done, but firm.  Rinse in cold water and pour into bowl.  Add vegetable oil and mix to prevent sticking.
  3. Drop bean sprouts into boiling water.  Count to 3 and rinse with cold water and add to noodles.
  4. Spoon on sauce, mix well, serve with remaining scallions sprinkled on top.  Although the dish is traditionally served cold it may be served hot as well.


Tahini Salad Dressing
2 cups water
1 jar Tahini
juice of 2 small lemons, strained
2 cloves garlic, crushed
onion powder, thyme, basil and fresh dill to taste

  1. Pour water in blender, and slowly add Tahini.
  2. Add lemon juice and garlic and blend for 1 minute.
  3. Add rest of the ingredients and blend again.

For best results make day before using. Recipe makes 1 quart and can be kept refrigerated for 2 weeks.
 


Hummus
1/3 cup Tahini
1/2 cup water
2 cups cooked or canned chick peas, drained
1/4 cup lemon juice
2-3 large cloves garlic
1 teaspoon salt
fresh chopped parsley hummus
paprika
olive or vegetable oil

  1. Mix first five ingredients in blender until smooth or mash well by hand.
  2. Serve in shallow dish.   Pour fine stream of oil around edge.  Sprinkle with paprika and parsley.

SERVING SUGGESTION:
 
Serve with warm pita bread, crackers or fresh raw vegetables.
 
YIELD:  About 3 cups
 


White Gazpacho
Once Again Organic Almond Butter
Serves 2-3
 
Ingredients:
2 cups diced stale white bread, crusts removed
1 1/2 cups vegetable stock
1 cup cucumber, peeled and chopped
1 cup seedless green grapes, washed
1/4 cup Once Again Organic Almond Butter
1/4 cup blanched slivered almonds
3 tbsp extra virgin olive oil
2 tbsp sherry vinegar
1 clove garlic, chopped
1/2 tsp kosher salt

  1. Place all ingredients together in a blender.  Puree until smooth.
  2. Pass the gazpacho through a fine chinois to remove the pulp.  Press the pulp through the chinois using the bottom of a ladle to extract the most flavor from the almonds.
  3. Chill well before serving.

To serve, ladle into a shallow bowl and garnish with a few grape slices and slivered almonds.
*Vegan
*Dairy Free
 
Recipe created by Caitlin Rogers


Peanut Butter Recipes
Peanut Tofu Lettuce Cups
Once Again American Classic Creamy Peanut Butter
Makes 6 lettuce cups; serves 6 (starter) / 2-3 (main course)
Ingredients:
1/4 cup Once Again American Classic Creamy Peanut Butter
2 tbsp water
2 tbsp fresh lime juice
1 tbsp sweet chili sauce
2 tsp soy sauce
1 tsp Sriracha sauce
1 tsp dark brown sugar
12 oz silken firm tofu, pressed to remove moisture and diced
1/2 cup chopped peanuts
1 tsp sesame oil
2 garlic cloves, peeled and minced
2 tsp freshly grated ginger
1/2 medium red bell pepper, seeded and cut into matchsticks
1/2 medium carrot, peeled and cut into matchsticks
3/4 cup shredded green cabbage
1 tsp soy sauce
1/4 cup sliced green onions
1/4 cup chopped cilantro
4 large basil leaves, chopped
10 large mint leaves, chopped
6-12 large leaves of Boston bibb lettuce
2 limes, cut into wedges

  1. Whisk together the peanut butter, water, lime juice, sweet chili sauce, soy sauce, Sriracha sauce, and brown sugar.  Gently toss the tofu and half of the chopped peanuts with the peanut sauce.  Set aside.
  2. Heat the sesame oil in a nonstick pan over medium heat.  Add the garlic and ginger.  Cook for 2 minutes, taking care not to brown.  Add the pepper and carrot.  Cook for 2 minutes.  Add the cabbage and soy sauce, and cover the pan tightly with a lid.  Cook for 2 minutes, until the cabbage just begins to soften.  Remove the vegetables from the heat and set aside to cool to room temperature.
  3. Toss together the green onions, cilantro, basil, and mint.
  4. Lay out the leaves of lettuce.  One leaf will be enough if they are large.  Use two leaves, slightly overlapped, if the leaves are small.  Divide the tofu mixture evenly between the lettuce cups, then top with sautéed vegetables and herbs.  Garnish with the remaining chopped peanuts.  Serve with fresh lime wedges. 

*Dairy Free
*Vegan

Recipe created by Caitlin Rogers

 

Once Again Nut Butter | Home of all things organic, vegan & natural nut butter

©2016 Once Again Nut Butter. All Rights Reserved.
Website Design by inCommand Technologies