GoldHaven Studios

Seasonal Vegan Recipes

We are often asked by vegetarians and non-vegetarians alike for our favorite recipes.  The trick to yummy vegan cooking is in the seasonings and organic ingredients. Whether you are trying to reduce cholesterol, eat closer to the earth or broaden your palette, these recipes will be sure to please!  Enjoy!

Spring 2011 Vegan Recipe Coming Soon!

Potato Leek Soup

A wonderfully warming easy to make yet gourmet tasting soup, zero added fat, zero cholesterol, 100% delicious. Simple to double too!

*Use organic ingredients when possible

• 4 large or 8 small potatoes, peeled and diced (Yukon gold or russet)
• 1 32oz container veggie broth (Pacific Soy or Trader Joes brand, other brands too tomato-ish)
• 3 large leeks or 6 small leeks washed well & sliced (use white & light green parts only)
• 4 cloves garlic, minced
• tsp onion powder
• tsp dried dill
• -1 tsp sea salt
• 1/8 tsp ground white pepper (or more to taste)
• Chopped scallion, fresh parsley or sprinkle of dried dill for garnish

Combine all ingredients in a soup pot, bring to boil, lower to simmer and cover loosely. Cook for 30 minutes stirring occasionally. When cooked transfer approximately soup into blender, hold lid, but carefully leave an air gap for hot air to escape, puree, do other half and return to pot, stir. BE CAREFUL HOT!!! Wonderfully creamy! To keep it a little chunky, simply puree only soup and return to pot. Stir and garnish!

Recipe created by Kathleen Dutson 12.2007 with a nod to www.vegetarianrecipes101.com

Winter 2010 Vegan Recipe

Roasted Tofurky

For a compassionante and delicious holiday meal, try a Tofurky Roast. We have baked many of these over the years and have modified the cooking instructions to create a perfectly moist and delectable dish!

1 Tofurky Roast

2 carrots cut in half in both length and width

1 onion peeled and quartered

7 stalks celery, 5 whole and 2 cut into 3" lengths

1 tsp olive oil

Baste:

3 TBL olive oil

1 TBL Bragg's Liquid Amino Acids (like soy only healthier!)

1 1/2 tsp ground sage

To prepare:

If frozen, thaw Tofurky in fridge for 2 days. Preheat oven to 350 degrees. Lightly oil glass casserole dish, lay 5 whole stalks celery across the bottom of the dish. Place Tofurky on top of the celery. Place carrots, onion and celery around, leaning up against and on top of the Tofurky. Pour half the baste on top of Tofurky. Cover dish with aluminum foil. Bake for 1 hour and 15 minutes. Remove from oven, remove foil. Using heat protection, slice Tofurky roast in 1/4 inch sections. Pour remainder of baste over slices. Put back in oven uncovered for 10 more minutes. Take out of oven and serve with all your favorite fixings!

Fall 2010 Vegan Recipe

Cacciatore

A new take on an old Italian favorite! This recipe bursts with flavor from traditional herbs. There is no sacrifice of flavor here!

*Use organic ingredients when possible

1 lb bag wheat meat or other brand seitan, faux chikin or tofu cubed

1 tbl extra virgin olive oil

1 medium onion diced

6 cloves garlic minced

1 tsp sea salt

tsp white pepper

Combine above ingredients in large saut pan, saut over medium heat for 15 minutes until wheat meat or tofu is lightly browned and onions are soft. While stirring occasionally gather the following ingredients:

2 cups water

cup good red wine (burgundy, cabernet or merlot, alcohol burns off and leaves flavor)

1 6oz can tomato paste

lb crimini or button mushrooms sliced

1 tbl dried parsley

2 tsp dried basil

1 tsp dried oregano

tsp dried rosemary

tsp dried fennel seed

1 16oz can sliced olives

Place remaining ingredients except the olives in with sauted ingredients bring to a boil, reduce to simmer, cover and cook for 40 minutes, stirring occasionally. Add the sliced olives and heat for 5 minutes. Serve over a bed of Arborio rice for a traditional risotto taste or over your favorite brown rice.

Recipe created by Kathleen Dutson 2.2009 with a nod to both Nana and Eco-Cuisine by Ron Pickarski

Summer 2010 Vegan Recipe

Best Veggie Chili

Wow your friends and family at the next potluck or summer gathering with this outstanding savory Vegan Chili. The flavor is amazing!

Use organic ingredients when possible

1 32oz container veggie broth

1 16oz can each kidney, black and pinto beans

1 16oz can diced tomatoes

1 6oz can tomato paste

1 medium onion, chopped

3 carrots sliced

3 stalks celery, sliced

4 garlic cloves, minced

2 tsp chili powder

2 tsp ground cumin

1 tsp dried oregano

tsp dried cilantro

1 tsp sea salt

1/8 tsp cayenne (or more to taste)

2 bay leaves

1 log gimme lean faux sausage

Put all but last ingredient together in a soup pot and stir, while bringing to a boil tear the log of gimme lean into small pieces and drop into pot. Bring to boil, cover loosely, lower to simmer, cook for 60 minutes stirring occasionally. Remove bay leaves. Serve with a dollop of tofu sour supreme!

*This is a mild recipe that any hotter would be too hot for a person who likes it mild! To add heat, use more cayenne and/or chili powder. If you are a bell pepper lover, feel free to add one diced.

Recipe created by Kathleen Dutson 6.2007 with a nod to May All Be Fed by John Robbins

Spring 2010 Vegan Recipe

Banana Pancakes

Jack Johnson sings about them, guests will praise them, delicious and nutritious Banana Pancakes!

*Use organic ingredients when possible!

Makes 6 -8 medium pancakes

Dry Ingredients:

1 cup whole wheat pastry flour

1 tbl baking powder

tsp cinnamon

1/8 tsp nutmeg

1/8 tsp sea salt

Wet Ingredients:

1 cup + 1 tbl plain or vanilla soy milk

1 tbl of canola oil

1 medium ripe banana sliced

Combine flour and baking powder in large mixing bowl. Add cinnamon, nutmeg, and salt, stir to combine well. In a small bowl, combine the soy milk and canola oil and stir through. Add the wet mixture to the dry mixture and stir, until mixed, do not over mix and add banana slices.

Heat a lightly oiled skillet over medium high heat for a few minutes until hot, reduce heat to low and let it rest for a couple of minutes. Using a ladle, scoop the batter in the skillet to form pancakes. Cook pancakes for a few minutes until small bubbles start to form on the outer edge of the pancakes and then the center. Check the underside to see if it is golden brown and flip to cook the other side for a couple of minutes. Serve with pure maple syrup.

Recipe by Gary Dutson with a nod to VegNews.

February 2010 Vegan Recipe

Uncle Garys Famous Vegan Chocolate Cupcakes

You will wow your friends and relatives with these light and moist non-dairy cupcakes. Whether its a birthday party or potluck, people always ask, Is Gary making his famous cupcakes?

*use organic ingredients when possible

In large mixing bowl combine dry ingredients and mix well:

3 cups bakers flour

2 cups sugar

cup bakers cocoa powder (we like Ah! Laska)

2 tsp baking soda

1 tsp sea salt

In medium mixing bowl combine wet ingredients:

2 cups water

2 tbl white vinegar

1 tbl pure vanilla extract

*For Vanilla cupcakes substitute flour for cocoa and add extra tsp vanilla!

Preheat oven to 350 degrees. Fold wet ingredients into dry ingredients, mix well but do not over stir! Insert backing cups into cupcake tins. Fill each cup half full with batter. Bake for 15 minutes or until testing toothpick comes out clean. Frost and enjoy!

Recipe by Gary Dutson with a nod to old family recipe handed down from Nannys relatives.

Creamy Vegan Frosting

For Vanilla Flavor:

cup Spectrum Naturals Vegetable Shortening

cup vanilla soy milk

3 cups powder sugar (Trader Joes is a good organic brand)

1 tsp pure vanilla extract

Or for Peanut Butter Flavor:

Add cup smooth no sugar added peanut butter

Or for Chocolate Flavor:

Add cup bakers cocoa powder

Mix with an electric mixer or hand held mixer. First mix vegetable shortening, soy milk and vanilla together until creamy. Add half the sugar and mix well. Add the remaining ingredients and mix until light and fluffy. For beautiful simplicity and ease of clean up use a pastry bag to frost cupcakes.

Recipe by Gary Dutson with a nod to www.theveganchef.com.

January 2010 Vegan Recipe

Navy Bean Soup

Here is an easy to make, one pot soup. Wonderful and warming, this soup is full of protein. Navy Bean Soup will always make me think of mom as it was a standard growing up. This heart healthy version contains no added fat or cholesterol and is full of flavor!

Use organic ingredients when possible!

• 1 32oz container veggie broth (use either Pacific Soy or Trader Joes brand, others too tomato-ish)
• 1 cup water
• 2 cans navy beans (use organic as regular contains salt and chemicals)
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 3 carrots, sliced
• 3 stalks celery, sliced
• 1 large potato, peeled and diced
• 1 large yam, peeled and diced
• 2 bay leaves
• 2 tbl parsley
• 1 tsp salt
• tsp thyme
• 1/8 tsp white pepper (or more to taste)

• tsp red wine vinegar or balsamic vinegar per bowl (or more to taste)

Put all ingredients except the vinegar into soup pot, bring to boil on medium-high heat, reduce to simmer, cover loosely and cook for 60 minutes, stirring occasionally. Remove bay leaves. Serve topped with red wine vinegar or balsamic vinegar to taste.

Recipe created by Kathleen Dutson 12.2008 with a nod to our Nana and The Peaceful Palate by Jennifer Raymond.

December2009 VeganRecipe

Sublime Veggie Stew with Dumplings

Herbs, vegetables, dumplings....oh my! Your cholesterol is lowering just by thinking about making this stew!

Use organic ingredients when possible

• 1 32oz container veggie broth (Pacific Soy or Trader Joes brand, others too tomato-ish)
• 1 cup water
• 5 small or 3 large potatoes peeled and diced
• 2 small or 1 large yam peeled and diced
• 1 large onion diced
• 4 carrots sliced
• 4 stalks celery sliced
• 6 garlic cloves minced
• 2 bay leaves
• 1 tbl dried parsley
• 2 tbl dried basil
• 1 tsp dried oregano
• tsp dried rosemary
• tsp dried thyme
• tsp dried sage
• 1 tsp sea salt
• 1/8 tsp ground white pepper

Put all ingredients in a soup pot, bring to boil, lower to simmer, cover loosely, cooking for 30 minutes stirring occasionally (this stew is thick, if you like your stew a little more soupy, simply add 1 more cup of water at the start). While stew is cooking begin preparing dry and wet ingredients for dumplings in separate mixing bowls.

Dumplings

Sift together in large mixing bowl:

• 1 cup organic bakers flour
• 1 cup whole wheat pastry flour (both of these available bulk in natural foods section)
• 3 tsp non-aluminum baking powder
• 1 tsp sea salt

In small mixing bowl:

• cup margarine, melted
• 1 cup unsweetened plain soy milk soured with 1 tsp white vinegar mixed in

When 30 minute timer rings for stew, add wet dumpling ingredients into dry, mix gently, do not over mix. Dumplings should be sticky, if too dry add a little more soymilk. Drop tablespoon size dumplings into stew, these will become a thick layer, cook stew with dumplings for an additional 20 minutes. To serve, scoop out servings of stew with 4-5 dumplings per bowl (remove bay leaves when you come upon them) Enjoy!

Recipe created by Kathleen Dutson 12.2008 with a nod to The Compassionate Cook and How It All Vegan

November2009 VeganRecipe

Easy Baked Manicotti

This super simple recipe utilizes your favorite jar of pasta sauce to make quick work of a gourmet tasting meal! No messing around with slippery torn boiled noodles! Creamy, flavorful and nutritious filling is sure to please eventhose afraid of tofu (just dont tell em its in there until after they have devoured a plateful)!

Use organic ingredients when possible!

Filling:

• 6 garlic cloves, chopped
• 1 tbl dried parsley
• 2 tsp dried basil
• tsp dried oregano
• tsp sea salt
• 1/8 tsp white pepper
• 1 tsp olive oil
• lb chopped fresh or frozen spinach
• 1 20oz package firm tofu

Shells:

• 1 12.5 oz box (14 shells) manicotti UNCOOKED (Garden Time is a good organic brand)
• 1 cup hot water

Sauce:

• 1 26 oz jar of tomato basil pasta sauce (we like Muir Glen, or Classico organic)

Topping (optional):

• 1/2 cup grated faux mozzarella (our favorite is Follow Your Heart, Vegan Gourmet)

Preheat oven to 350 degrees. Spread cup pasta sauce in 9 x 13 inch (or larger) baking dish. To prepare filling place all the filling ingredients in food processer, blend until very smooth. To prepare shells pour 1 cup hot water into pie plate and add 5 or so shells. Roll around in the hot water for 30 seconds. As you stuff these shellsusing a pastry bag, place new shells in the hot water. Repeat this process until all shells are filled and arranged in the baking dish. Spread the remaining pasta sauce over the shells, top with faux mozzarella, if you like, and cover the dish tightly with foil. Bake for 45 minutes. Remove foil and bake for an additional 10 minutes. Easy and delicious!

Recipe by Kathleen and Gary Dutson 10.09 with a nod to The Peaceful Palate by Jennifer Raymond

October2009 VeganRecipe

Creamy Cauliflower Soup

Fall is here! Make thisquick, comforting and nutritious soup on the weekend and you'll have enough fora tastylunch duringthe week! An AMAZINGLY heart healthy soup withzero cholesterol, zero added fat, chock full of vegetable protein and delicious!

Use organic ingredients when possible!

• 1 32oz container unsweetened plain soy or rice milk
• 1 15oz can cannellini beansdrained and rinsed(use organic as others have chemicals and salt)
• 1 15oz can butter beans drained and rinsed(use organic as others have chemicals and salt)
• 2 medium or 1 large potato, peeled and chunked (welike Yukon Gold)
• head cauliflower including heart chunked
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 tbl dried parsley
• 1 tsp dried basil
• 1 tsp dried dill
• 1 tsp sea salt
• 1/8 tsp ground white pepper (or more to taste)

Combine all ingredients in a stock pot, bring to a boil, reduce to simmer and cover loosely, cook for 20 minutes stirring occasionally. When cooked transfer approximatelyone thirdsoup into blender, hold lid but carefully leave an air gap for hot air to escape, (BE CAREFUL HOT!) puree,blend the other thirds in batchesand return to pot, stir together and serve in soup bowls garnished with a sprinkle of dill.

Recipe created by Kathleen Dutson 2.2009 with a nod to Davids Pure Vegetarian Kitchen by David A. Gabbe

Chef Tips 

• Save money by refilling your herb jars with bulk organic herbs from your local natural food store! Or buy online at mountainroseherbs.com
  
• Slice carrots and celery on a diagonal for a fancy look with no extra work! 
• Use white pepper in place of black pepper to get the "heat" without the "bite." 
• When a recipe calls for garlic, double the number of cloves!
• Do not be afraid to add your favorite herb or spice to recipes where it is not listed as an ingredient.  One of our favorites is basil!
• Contrary to what the package says, you do not need to add oil or salt to boil noodles.  Ignore these instructions and your heart and your waistline will thank you!

Do you have a recipe you would like to share or questions about this months Vegan Recipe?  Please email us or if your prefer use the optional contact form.  We would like to hear from you!