Volume 8, Issue 091 - May 9, 2005

Hello Recipe Club,

This week our hosts are Mark Reinfeld and Bo Rinaldi from Kauai. They have just written a new cookbook and just below is a brief review of the book.

VEGAN WORLD FUSION CUISINE (Thousand Petals Publishing; November 2004; $24.95/Hardcover) written by Mark Reinfeld and Bo Rinaldi, with a foreword by Dr. Jane Goodall, is a labor of love by the chefs at the Blossoming Lotus, a vegan fusion restaurant in Kauai, who have compiled a spectacular collection of art, culture, and culinary magic from around the world. It is packed with valuable information that includes tips for transitioning to a vegan diet, information about "living foods" (foods which have not been heated above 118 degrees), resources for learning about genetically altered foods, and eye-opening statistics about food production today. It includes the principles of vegan food preparation and helps readers to answer the underlying burning question: "Why vegan?" The recipes range from wonderful starters to mouth-watering desserts, with everything in between including drinks, smoothies, and condiments. A taste of what you'll find includes:

Radical Roasted Red Pepper Hummus
The Good Shepherd's Pie
Presto Manifesto Lasagna
Picasso's Paella
"Charlie's Relief" Tuna-free Tempeh Salad
Cosmic Curl Girl's Carrot Cake

Today's theme is Cooking for the Family. Enjoy!

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St. Patrick's Potato Fennel Leek Soup

25 minutes prep / 20 minutes cooking
Makes 4 to 5 servings

Ingredients:

2 tablespoons olive oil
1 cup leek, sliced thin
1/2 cup fennel bulb, chopped
2 tablespoons garlic, minced
6 cups filtered water or vegetable stock
2 medium potatoes, rinsed, chopped (2 1/2 cups)
1 cup soy milk
1 tablespoon Italian parsley, minced
2 teaspoons Nama Shoyu, or to taste
2 teaspoons sea salt, or to taste
1/2 teaspoon black pepper, ground to taste
pinch cayenne pepper

Loving preparation:

Place oil in a 3 quart pot on medium heat. Add leek, garlic and fennel, cook for 3 minutes, stirring frequently. Add potatoes and water and cook until soft, approximately 20 minutes, stirring occasionally. Add soy milk.

Remove from heat and allow to cool 10 to 15 minutes. Carefully blend in batches, filling the blender half way. Return to pot, add seasonings and stir well.

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"Charlie's Relief" Tuna-Free Tempeh Salad

20 minutes prep / 10 minutes cooking
Makes 3 to 4 servings

Ingredients:

1 pound multigrain soy tempeh, quartered
1 1/4 cups vegan mayonnaise (recipe follows)
2/3 cup kosher dill pickles, diced
2/3 cup celery, diced
1/2 cup red onion, diced
2 tablespoons Nama Shoyu
2 tablespoons Italian parsley, minced
1 tablespoon stone ground mustard
2 teaspoons apple cider vinegar, raw
1/2 teaspoon garlic, minced
black pepper, ground to taste

Loving preparation:

Place tempeh in a steamer basket in a 3 quart pot and steam for 10 minutes.

Chop tempeh into 1/8 inch square pieces. Combine with remaining ingredients in a large mixing bowl and mix well.

Serving suggestions:

Enjoy on its own as a salad or use as a spread for a wrap or sandwich.

Use as filling for Stuffed Tomatoes, served cold or for a Tuna-free Melt, top with Nut Cheez (recipe follows) and bake at 350 degrees until cheez melts.

J.J.'s Vegan Mayonnaise

10 minutes prep
Makes 3 1/2 cups

Ingredients:

2 1/4 cups safflower oil
1 cup soy milk
1 tablespoon maple syrup or agave nectar
3/4 teaspoon sea salt, or to taste
2 to 2 1/2 teaspoons apple cider vinegar, raw or lemon juice, fresh squeezed
1/2 teaspoon Dijon mustard

Preparation:

Combine all ingredients except vinegar or lemon juice in blender, blending until smooth. Slowly add vinegar or lemon juice until liquid thickens.

Simple Almond Cheez

Ingredients:

1 cup almonds, soaked and blanched
2 cups Rejuvelac or coconut water
1 tablespoon light miso
2 tablespoons scallions, minced
1 teaspoon each basil, thyme and oregano, minced
1 teaspoon ume boshi paste

Loving Preparation:

Blend all ingredients in a food processor. Pour mixture into a jar, cover opening with cheesecloth, secure tightly with a rubber band and allow to ferment for 3 to 4 hours. Turn jar upside-down in a bowl to make for a drier cheez and to remove the "whey" (use whey in a sauce or dressing to impart tartness).

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Mysterium Tremendum Mint Chocolate Chip Cookies

25 minutes prep / 15 minutes cook
Makes 8 large cookies

Ingredients:

Dry:

2 cups spelt flour
1 cup vegan chocolate chips
1 cup walnuts, chopped
3/4 cup rolled oats
1/2 teaspoon sea salt
3/4 teaspoon baking soda
1/8 teaspoon cinnamon powder
pinch nutmeg, ground

Wet:

2/3 cup maple syrup
2/3 cup safflower oil
2 tablespoons filtered water
1 teaspoon peppermint extract

Loving preparation:

Preheat oven to 350 degrees. Place dry ingredients in a large mixing bowl and mix well. Combine wet ingredients in another large bowl. Add wet to dry and mix well. Refrigerate for 15 minutes. Place 8 scoops on a well oiled or parchment paper-lined baking sheet and flatten slightly with hand. Space evenly so cookies have room to spread.

Bake until golden brown, approximately 10 minutes. Allow to cool before enjoying.

Variations:

Replace walnuts with toasted pecans or macadamia nuts.

Replace chocolate chips with carob chips or dried fruits.

Add 2 tablespoons of cocoa or carob powder to above.

Try adding 1 tablespoon spirulina.