Slowchildren.com: Vegan Recipes in a WIKI

well friends. here i am back from the bush, just spendin´ a couple of days here in good old civilization (running toilets and all...). well i saw this here recipe page, and since we (katie and I spend half out days snooping around and cooking up the eats all from simple tools and ingredients, well lets just say i have come up with a couple of nice recipes that are... well nice!!! so here goes.

#1 Vegan gnocchi in tomato eggplant sauce.

what you need fool!!!

2lbs (or 1 kilo of you are eurofide and drive on the wrong side of the road) of nice ripe old potatoes.

1 1/2 cups of the old flour (white is all i can get, but i´m sure other such healthy flour products just might work)

garlic

rosemary

all right heres what you do:

you boil those taters till there plenty soft but not mashing up the water and making some sort of playdo looking thing. first toss some wholes in the sucker though with a fork so that it doesn´t explode all over the place.
after the taters are hot and tender (meaning the fork may pierce its inner core with little or no resistence from that pesky hard uncooked nastiness potato), take them out of the old h dos oh and let them cool. then carrfully peel them with your utmost tender little mitten ends and then mash them up so that they resemble mash potatoes (various methods may be used: as for me its the paws that do the work, but others may use potato mashers or any other such mashing equipement).
alright, your well on you way, now mince that garlic, toss some rosemary in the girl and the flour and mix to till it becomes a bit gluey. then toss some flour on the counter, role out a few sausage-esque sausages and cut them into little gnocchi shaded gnocchis. then boil in water until they float. thats it.

oh then toss some onions, garlic, olive oil, tomatoes and eggplant into a wok, add a generous helping of herbs and/or spices and an even more generous helping of hot pepper and your golden. bon appetitt or as we say here on the coast pain pis!!!!!!

next time, homemade bruschetta

my grandmother used to sing a greek baklava song to go with this tasty version. unfortunately, i do not know her song, so here is a not-so-traditional baklava song instead.

3 cups walnuts (unsalted, raw or lightly toasted)
1 cup blanched almonds (unsalted, raw or lightly toasted)
2 sticks of cinnamon ground or 1 tbs pre-ground cinnamon
1 tbs. ground cloves
12 sheets phyllo dough (most middle east markets carry these and they are sometimes called filo dough. make sure to check for butter in the ingrediants- "sabra" is a good brand that doesn't use butter)
1/4 cup light safflower oil
1 1/2 cups date sugar
1/4 cup lemon juice
2 tbs. maple syrup
1 t. vanilla
1/2 t. almond extract
1 cup of pistachios shavings

Lightly grease a pan and set aside. Chop half of the walnuts and place them in a bowl. Finely chop the remaining half of walnuts and the almonds. Add the finely chopped nuts to the bowl along with the cinnamon and cloves, stir well and set aside.

The phyllo dough is the tricky part, it comes in very thin sheets that you need to handle gently. You want to keep the sheets moist so that they stay pliable- if they dry out too much they won’t bake right. Take a stack of sheets, cut them lengthwise, then put them on top of each other and cut lengthwise again. It’s easiest to cut the sheets if you stack them for a thicker pile.

Place 1 sheet of phyllo dough in the bottom of the greased pan and lightly brush it with a little of the oil. Repeat the layering and oiling procedure for 5 more sheets of phyllo dough. Sprinkle one third of the reserved nut mixture evenly over the top of the stacked phyllo dough. Repeat the layering and oiling procedure with 5 additional sheets of phyllo dough, sprinkle with another third of the nut mixture, and repeat this procedure ending with a phyllo layer.

Using a very sharp knife you want to cut the phyllo into stacks right now. Everyone I know has a different technique for this – i find it easiest if you wet the knife. Basically you want the sheets cut into even rectangles (let’s say… 2 x3 inches each?)

Bake at 350 degrees for 20 minutes, lower the heat to 300 degrees, and bake an additional 25-30 minutes or until evenly golden brown on top. Meanwhile, in a saucepan, combine the date sugar, lemon juice, lemon zest, and maple syrup, and cook over medium heat until thickened. Remove from heat and stir in the vanilla and almond extract. Pour the syrup mixture over the baklava as soon as it comes out of the oven. Sprinkle your pistachio shavings on top. Let baklava cool before serving. Store in an airtight container in the refrigerator for up to one week or extras can be frozen.

Wow, these both look real tasty. I'll try them both out, and then post them to the Wiki.

i think it should be noted that in the recipe i gave to scott for nutritional yeast pasta (mastered in the same oakland kitchen where fabulous marshmallows were once made), there was absolutely no mention of rice milk. in fact, soy milk is by no means optional if you want a seriously super batch of mac and chreese. soy milk adds that special something something and makes it taste real good. i bet it still tastes pretty good with rice milk, being that it's such a marvelous recipe anyways, but it's just not the same.

soy! soy! soy!

That Vegan gnocchi looks really good. I have a daughter who is vegan and very difficult to please, so I'll give it a go.

thanks