Random Vegan Recipes
The first random vegan recipe is from "Babycakes" by Erin McKenna (Clarkson Potter, 2009) owner of Babycakes bakery in New York. Coconut oil, evaporated cane juice, xanthan gum, flax meal and Bob's Red Mill gluten-free all-purpose baking flour can be found at Whole Foods. If you purchase expeller-pressed coconut oil, soften it for about 10 seconds in the microwave before using. The cookies will spread, so scoop out just 1 tablespoon of dough per cookie and space each 1 1/2 inches apart.
The second recipe is another sweet desert, this time Chocolate Mousse. Use the best quality chocolate you can. Also, look for the softest silken tofu you can find, otherwise the texture of the mousse will be gritty. The mousse will firm up a lot so pipe or pour the chocolate mixture into your serving glass before refrigerating. Once the mousse gets firm, you can use it as icing for a vegan cupcake.
You can find the ingredients and instructions for both of these recipes from Amanda Berne's recent SF Chronicle article.
Summer Salad Recipes
The Layered Taco Salad and Ribboned Zucchini Salad are great summer dishes. You can vary the salad by replacing the pine nuts with Marcona almonds, or the olives with capers. Or, peel a carrot in a similar fashion to the squash, and toss with the strands to add more color.
The full ingredients and instructions are from another Amanda Berne article. There are also lots of vegan and vegetarian ideas at the Accidental Vegetarian Chronicle archives.
by Local Green Circle, August, 2009, photos by John Lee / The Chronicle
home
articles