VEGAN POCHERO
A filipino favorite dish without the meat and other animal ingredients. Healthy yet delectable for the entire vegan family
Provided by Frenzy
Categories Vegetable
Time 30m
Yield 6 cups, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a casserole, combine the cabbage; chopped, pakchoi cabbage; sliced, green beans, sliced into two pieces (if too long), plantains; sliced into two pieces and tofu; cubed. Fill with water and boil in a few minutes until vegetables are cooked.
- While boiling, In a wok, fry the garlic together with the onion for 1 minute.
- Add the tomato sauce, salt and water then bring to a boil
- Add the sliced boiled vegetables and simmer for 5 minutes.
- Add sugar.
Nutrition Facts : Calories 161.2, Fat 6.5, SaturatedFat 0.9, Sodium 570.8, Carbohydrate 20.3, Fiber 5.5, Sugar 8, Protein 8.7
VEGAN CLASSIC CHEESECAKE
This dairy- and egg-free classic is creamy and satisfying, thanks to the combo of silken tofu and vegan cream cheese. Silken tofu is softer and more fragile than regular tofu-perfect for desserts like this.
Provided by Food Network Kitchen
Time 13h35m
Yield 10 servings
Number Of Ingredients 12
Steps:
- Position an oven rack in the center of the oven and preheat to 350 degrees F.
- For the crust: Spray a 9-inch springform pan with cooking spray. Add the graham crackers and sugar to the bowl of a food processor and process until fine crumbs form (you should have about 1 1/2 cups). Add the margarine and 2 tablespoons water to a measuring cup and melt in the microwave; add to the crumbs and blend until the mixture looks like wet sand. Pour the crumb mixture into the prepared pan; press it evenly into the bottom and use a measuring cup to smooth it evenly about 2 inches up the side. Bake until golden brown, about 15 minutes. Cool completely on a rack.
- For the filling: Add the tofu to the cleaned bowl of the food processor and process until smooth and very fluffy, about 2 minutes. Add the vegan cream cheese, sugar, cornstarch, vanilla, lemon juice and zest and orange juice and zest and process again until smooth and combined, 2 minutes more. Pour onto the cooled crust.
- Bake the cheesecake until the outside is set but the center is still a bit loose, about 1 hour. Turn off the oven and leave the cake in for 30 minutes more. Remove the cake from the oven and let it cool completely on a rack; cover and refrigerate overnight. About 30 minutes prior to serving, remove the cake from the refrigerator (if it weeps overnight, gently dab the top with a clean paper towel). Remove the springform ring, top the cheesecake with fresh raspberries and serve.
Nutrition Facts : Calories 450 calorie, Fat 23 grams, SaturatedFat 5 grams, Sodium 390 milligrams, Carbohydrate 54 grams, Fiber 4 grams, Protein 9 grams, Sugar 41 grams
POCHERO
Great two course meal from one pot rather like the French "pot au feu" but with mixed meats. The recipe is from "The complete Asian Cook Book" which has wonderful recipes..
Provided by Bergy
Categories Stew
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Wash chick peas and soak overnight (or use a can of Garbanzo beans).
- In one pan put in the chick peas chicken, pork, chorizo and add water to cover.
- Add sliced onion, salt& peppercorns, bring to a boil.
- Reduce heat and simmer until meats and chick peas are almost tender.
- In another pan heat oil and fry garlic with the chopped onion on low heat, stirring frequently until golden brown.
- Add tomatoes and cook to a pulp.
- Add meats, stock& sweet potatoes.
- Simmer until potatoes are nearly cooked then add cabbage& green onions for the last few minutes.
- Serve broth as soup and the meats& vegetables as a separate course.
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