Oat chorizo and guacomole

I suspect that every good sausage recipe can be made vegan relatively easily. To test this hypothesis, I took a chorizo recipe from here and made it with oats instead:

Fry

4 minced cloves garlic, and
chopped oregano

in olive oil. When they brown, add

1 cup water,
1/4 cup soy sauce,
2 teaspoons chili powder,
1 teaspoon paprika,
1/4 teaspoon ground cloves,
1/4 teaspoon ground black pepper,
1/4 teaspoon ground cumin, and
1 teaspoon salt.

If you're wary of excess spice, trade chili powder for paprika. Bring this mixture to a boil, then add

1 cup quick oats

and cook until thickened. Remove from heat, and fry it into

1 sliced onion and
1 can of beans.

The guacamole recipe comes from here and is already fine on its own, though as usual, I don't follow it exactly. For the record, here's my rendition:

2 ripe avocados,
1 finely diced onion,
1/2 diced hot pepper,
1/2 bunch chopped fresh cilantro,
1 tablespoon lemon juice,
1/2 teaspoon salt,
dash of freshly ground black pepper, and
a diced tomato.

Serve both of these with rice and tortillas.

Hash Browns

6 potatoes. Cleaned. Baked in oven the night before at 450 for an hour.

1/3 cup of oil and potatoes on cookie sheet, into 450F oven for about 20 min, flipped over after about 10-15 min. Salted and Peppered.

Also fine using spray oils instead. If you make a sheet of each then mix, you get a nice overall effect.

Tofu Bhurji

This is a vegan analog of Paneer Bhurji, which is based on cheese rather than tofu. I found that this dish assembles very quickly once the heat is applied, so it helps to prepare all of the ingredients beforehand.


Heat oil in a wok, and fry

1/2 teaspoon cumin seed.

Once the seeds are browned, add

3 cloves minced garlic and
1" piece of peeled, minced ginger.

Fry these briefly, and then add

2 sliced onions,
1/2 of a chili pepper (diced).

Once the onions brown, add

1 teaspoon salt,
1/2 to 1 teaspoon garam masala,
1/4 teaspoon tumeric,
1/4 teaspoon chili powder and
1/2 teaspoon monosodium glutamate (optional).

Stir briskly, and cook until onions become transparent. Then add

2 diced tomatoes.

Cook until the tomato skins begin to pull back. To this, add

12 oz. grated extra firm tofu and
minced fresh cilantro.

Mix thoroughly and cook until heated through.

Broccoli, noodles, and thick sauce

This recipe is overdone. Beware.

There are three parts:

The sauce:
Start by pressure-cooking

1/2 dry soybeans
1 T olive oil

for 20 minutes. While this is cooking, carmelize

1 sliced onion
1 teaspoon salt

in a greased saucepan. When the soybeans finish, drain them, and grind in a blender with enough water to make 2 cups for at least 3 minutes. Once ground, add to the now-carmelized onions. Reduce the heat, and simmer for at least 7 minutes. During this time, rinse out the blender and grind

3/4 cup cashews
1/4 cup walnuts
enough water to make 3 cups

until smooth, at least 2 minutes. After the soybeans and onions have finished cooking, add the mixture to the blender, and continue to blend for at least another 2 minutes. At this point, you can set the sauce aside (it doesn't need any further cooking), or put it back in the saucepan and cook for a few minutes more.

The broccoli:

This is the easy part: pare

1 bunch broccoli rabe

and fry at high heat in olive oil.

The pasta:

Combine

3/4 cup all-purpose flour
1/2 cup semolina flour.

Cut in enough water to make an elastic pasta dough. Knead for at least 5 minutes, then set aside for at least 10. Divide the dough into four equal portions. Roll each out into a thin strip about 4 inches wide, and as long as possible. Slice along the short direction into strips about 1/8 inch wide. Peel each strip off the board carefully with the point of a knife, stretch to about twice the original length and drop into boiling water. The pasta cooks in about 2 minutes, so it is most practical to cook it in batches.

Eggplant cassarole

I have a penchant for cassaroles... This is the latest development, inspired by "Lamb and Eggplant Cassarole" in The Joy of Cooking. Of course, there's no lamb in it... Indeed, it's farther along in the whole foods end than I typically go!

Mix

2/3 cup quick oats
1/4 cup split red lentils
1/4 teaspoon paprika
parsely
oregano
1/4 cup soy sauce
1-1/2 cup water

and cook over medium heat until the oats thicken. While this occurs, preheat the oven to 350 degrees F and dice finely

1 onion
1 tomato

and cube

1 large eggplant.

Put all of the remaining ingredients into the oat mixture and stir thoroughly. Pour the mixture into a greased, lidded cassarole and bake (covered) for 45 minutes.

Yellow cashew curry sauce

A take on an Indian yogurt sauce...

Begin by dicing

2 potatoes

and bringing to a boil. Cook for 15-20 minutes or until just tender. While this is cooking, slice

3 onions and
4 oz white mushrooms.

Dry roast

1 teaspoon cumin seeds.

When they brown, add oil and fry the onions and mushrooms. When the onions brown, add

1 can white beans

and the cooked potatoes.

Grind

1/4 cup raw cashews and
1/4 cup water

in a food processor or blender for 2 minutes. To this, add

1/2 teaspoon chili powder,
1/2 teaspoon tumeric,
cilantro,
1 tablespoon lemon juice,
and a pinch of salt.

Add this to the frypan with

8 oz shredded fake chicken

and stir frequently until the mixture thickens. Serve over brown rice.

Orzo and vegetables

Begin by frying

1 sliced shallot,
3 minced cloves garlic, and
8 oz. sliced mushrooms

in about 1 teaspoon of olive oil. Season with salt and pepper. As this gets near done, add

2 chopped stalks celery,
chopped broccoli,
some snow peas,
1 diced tomato,

and

1/4 cup water. Simmer over medium heat, then add

about 6-8 chopped capers,
1/3 cup chopped green olives, and
a dash of balsamic vinegar.

Bring a few quarts of water to boil. Add to the boiling water, add

1 cup whole wheat orzo

and cook until al dente. Drain the pasta, and add to the vegetables. Cook briefly, stirring thoroughly.