Recipe Archive

All recipes are from the Chicago Diner Cookbook

|Diner Gravy||Miso Soup||Choco Cookies||Perfect Potato Salad||Gazpacho||Cucumber Dressing||Mushroom Spread||Sloppy Joes||Squash Apple Soup||Corn Chowder||Gingerbread Cake| EZ Artichoke Dip

Diner Gravy

INGREDIENTS:

There are three parts to this recipe: the dry spice mix, the roux, and the base.
Any of the parts can be stored and used separately in other dishes.
For example, it's nice to keep a jar of this dry mix on hand to add to soups & sauces.

INGREDIENTS:

• 6 cups hot water
• 1/3 cup white or yellow miso
• 1/2 cup tofu cubes
• 1 tablespoon diced scallions
• shredded nori for garnish (optional)

DIRECTIONS:

*This basic soup is ready to serve immediately. You don't want
to boil this soup, for miso is a live food. Boiling kills the enzymes.

In a medium pot, bring the WATER ONLY to a boil. Remove the pot
from the heat, and add the remaining ingredients. Garnish if desired.

Vegan Choco Chip Cookies

Ingredients:

• 1 1/2 cups turbinado sugar
• 2 cups sifted whole wheat flour
• 1/3 cup soy or rice milk
• 2 sticks soy or other vegan margerine
• 1 tsp. vanilla
• 1/2 cup dairy-free chocolate chips (try Sunspire brand)
  
  Directions:
  Cream margarine, sugar and vanilla together. Gradually add flour, milk substitute and chocolate chips. Mix well. Spoon onto a greased baking sheet at 350 degrees at 8 minutes. Yields 3 dozen cookies.

Perfect Potato Salad

Ingredients:

• 6 medium potatoes, boiled and peeled
• 2 medium sweet potatoes, boiled, cubed and peeled
• 1/2 cup diced onion
• 1/3 cup diced celery
• 1/2 cup diced red bell pepper
• 1/4 cup chopped parsley
• salt and pepper to taste
• 3 /4 to 1 cup eggless mayonaise
  
  Directions:
  Combine all ingredients together in a medium bowl. Mix together and season to taste.
  Serve well-chilled. Makes 6 servings.

Gazpacho

INGREDIENTS:

• 1 medium onion, finely diced
• 2 medium cucumbers, peeled, seeded and chopped
• 1-2 stalks celery, diced
• 2 medium bell peppers, diced
• 5 large tomatoes, diced
• 2 medium cloves garlic, minced
• 2 teaspoons salt
• 1 teaspoon oregano
• 1 teaspoon cumin
• 1/4 teaspoon pepper
• 2 cups tomato juice, plus more as needed
• 1 cup water
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1/4 cup red wine vinegar

DIRECTIONS:

In a large bowl, combine all of the ingredients. Adjust the flavors to taste. If the soup is too thick, add more tomato juice. Cover and chill at least 1 hour before serving.

Cucumber Dressing

INGREDIENTS:

• 1 medium seedless cucumber
• 12 ounces soft tofu, drained well
• 1/4 cup green onions
• 1/2 cup chopped parsley
• 1/2 cup soy milk
• 1/4 cup lemon juice
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 1 teaspoon dried dill weed

DIRECTIONS:

Cut the cucumber into large chunks.
Combine the cucumber chunks with the rest
of the ingredients in a blender,
and blend until creamy.

Leslie's Mushroom Spread
a delicious appetizer

INGREDIENTS:

• 1/2 cup diced onions
• 1 tablespoon olive oil, soy margarine, or butter
• 4 cups coarsely chopped mushrooms
• 1/3 cup chopped walnuts
• 1/4 cup white wine
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• pinch of pepper

DIRECTIONS:

In a medium skillet, saute the onion in the oil until translucent. Add the mushrooms and walnuts and cook 2 to 3 minutes. Add the wine and spices, and simmer about 5 minutes. Pour into a blender or food processor, and pulse on and off quickly a few times. Pour into a serving dish and serve chilled with your favorite crackers and garnished with parsley.

Sloppy Joes
perfect for an afternoon barbeque

INGREDIENTS:

• 1 pound tempeh, diced
• 2 tablespoons tamari
• 3 tablespoons vegetable oil
• 1 1/2 pounds onions, diced
• 2 cloves garlic, minced
• 1 pound bell peppers, diced
• 1 tablespoon chili powder
• 2 tablespoons oil
• 1 1/4 cups ketchup
• 1/4 tablespoon prepared yellow mustard
• 1 teaspoon liquid smoke
• 1/2 cup water
• salt and pepper to taste

DIRECTIONS:

Preheat the oven to 350 degrees F. Toss the tempeh in the tamrai and oil. Place the tempeh on a sheet pan and bake 15 to 20 minutes, or until golden brown but not crisp. Saute the onions, garlic, peppers and chili powser in 2 tablespoons oil. Add the baked tempeh, ketchup, mustard, liquid smoke, and a splash of water if needed. Simmer 10 minutes more. Season with salt and pepper. Serve on a toasted kaiser bun or hamburger bun. Note: Tofu can be used in place of the tempeh. For an even heartier texture, add a little chopped seitan.

Squash Apple Soup
a creamy-style soup with an autumn flair

INGREDIENTS:

• 2 tablespoons vegetable oil
• 4 cups cooked squash (acorn, butternut, carnival or delicata)
• 1 small onion, diced
• 1 granny smith apple, peeled and diced
• 1 stalk celery, diced
• seasonings of your choice (see below)
• 1/4 cup mirin
• 4 cups apple cider or apple juice
• 2 tablespoons arrowroot to thicken (if needed)
• salt and pepper to taste
• 4 to 6 cups vegetable broth
  
  DIRECTIONS:
  Heat the oil in a large saucepan. Add the remaining ingredients and bring to a boil. Reduce the heat to medium-low, and simmer, covered, about 20 minutes.

This soup can be served in many different variations. Here are a few:

• Transfer all the ingredients into a blender and puree. Float some sliced apples on top as a garnish.
• Leave the vegetables chunky and serve thick.
• Puree half the soup and add the chunky vegetables to the pureed mixture.
• Seasonings to add to the broth: rosemary, nutmeg, sage, clove, thyme, cinnamon, bay leaf, ginger
• Substitute baked squash for raw squash, or use 1 (15-ounce) can of pumpkin puree.

Corn Chowder

Ingredients:

• 2 Tbs. vegetable oil
• 1 lg. onion, diced
• 1 bay leaf
• 1 lb. potatoes, peeled and diced
• 2 to 3 sprigs thyme
• salt to taste
• 1 qt. vegetable stock or water
• 1 lg. red bell pepper, diced
• 4 cups corn kernels
• 2 to 3 cups soymilk
• pepper and nutmeg to taste

Directions:

In a large soup pot, heat the oil and sauté the onion and bay leaf until soft, about 10 minutes. Add the potatoes, thyme, salt and stock. Simmer until the potatoes are tender, about 20 minutes. Add the bell pepper, corn and soymilk and simmer until heated through. If the soup needs a little more thickness, stir in some arrowroot or cornstarch. Season to taste with salt, pepper and nutmeg.

6 to 8 servings.

Ingredients:

1/2 cup soymilk
1/2 tablespoon white vinegar
1/2 cup molasses
1/4 cup maple syrup
1/4 cup soybean oil
2 tablespoons pureed soft tofu, or 1 tablespoon egg replacer
2 cups mixture of unbleached and whole wheat pasty flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
pinch cardamom
zest of 1/4 orange
1/2 cup raisins

Directions:
Preheat the oven to 350 degrees. Mix the liquids in a blender with the tofu. Sift together the remaining ingredients, except zest and raisins. Mix the wet ingredients with the dry ingredients, and add the zest and the raisins. The batter will be thick. Pour into an oiled loaf pan, and bake 45 to 50 minutes.

E-Z Artichoke Dip
Sure to win over guests of all ages

Ingredients:

1- 15oz. can of artichokes in water, drained and rinsed
1/2 cup eggless mayonnaise
1 tablespoon chopped, fresh dill
1 clove garlic, minced
1/2 pound spinach, cooked and chopped
salt and pepper to taste

Directions:
Place the artichokes in a food processor, and blend until semi-smooth.
Transfer to a bowl, and fold in the mayonnaise, chopped fresh dill, garlic,
spinach, and salt and pepper to taste.