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Recipes from Party Vegan

 Sherried Mushrooms

Spanish sherry and garlic combine to make these mushrooms fragrant and flavorful. They are best served with small slices of warm crusty bread. Adjust the amount of red pepper flakes used according to your own heat tolerance.

  • 1 tablespoon olive oil
  • 8 ounces white mushrooms, halved if small, quartered if large
  • 3 to 5 garlic cloves, finely minced
  • 1/4 cup dry sherry
  • 1 1/2 tablespoons fresh lemon juice
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon smoked Spanish paprika
  • Salt and freshly ground black pepper
  • tablespoons minced fresh parsley

1. In a large skillet, heat the oil over medium-high heat. Add the mushrooms and cook, stirring, until seared, about 2 minutes.

2. Reduce the heat to medium and add the garlic, sherry, juice, crushed red pepper, paprika, and salt and black pepper, to taste. Cook, stirring, until the garlic and mushrooms are softened, about 5 minutes.

3. Remove from the heat, sprinkle with parsley, and serve hot on small plates. If not serving right away, cover and refrigerate up to a day in advance, then reheat until hot.

Serves 4 to 6

Finger-Lickin’ Tempeh Fingers

The spicy-sweet sauce made with smoky chipotles and apple juice cooks into the tempeh as it simmers, making these luscious “fingers” finger-lickin’ good.

The vegetables:

  • 16 ounces tempeh
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 2 teaspoons minced chipotle in adobo
  • 2/3 cup apple juice
  • 1/4 cup soy sauce
  • 2 tablespoons pure maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander

1. In a medium saucepan of simmering water, cook the tempeh over medium heat, for 15 minutes. Drain and cool slightly, then cut the tempeh into 1/2-inch bars. Set aside.

2. In a bowl, combine the garlic, tomato paste, chipotle, juice, soy sauce, maple syrup, vinegar, cumin, and coriander. Mix together and set aside.

3. In a large skillet, heat the oil over medium-high heat. Add the tempeh and cook until golden brown on both sides, turning once, about 5 minutes per side. Pour the sauce mixture over the tempeh, reduce heat to medium, and simmer, uncovered. About halfway through, turn the tempeh and spoon the sauce over the tempeh. Simmer until the sauce reduces and becomes syrupy, about 10 minutes.

4. Serve hot drizzled with any remaining sauce. If not using right away, refrigerate for up to 3 days and reheat when needed.

Serves 6

Szechwan Green Beans and Shallots

Spicy and crisp-tender, these green beans are as flavorful as any you’d find in a Chinese restaurant but they’re better for you because they call for only 1 tablespoon of oil instead of the larger amounts used in restaurants.

  • 1 pound green beans, trimmed
  • 2 tablespoons soy sauce
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon dry sherry
  • 2 teaspoons Asian chili paste
  • 1 teaspoon cornstarch
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon neutral vegetable oil
  • 3 medium shallots, minced
  • 1 small red bell pepper, cut into 1/4-inch strips
  • 1 garlic clove, minced
  • Salt and freshly ground black pepper

1. Steam the green beans until just tender, about 6 minutes. Rinse under cold water and set aside.

2. In a small bowl, combine the soy sauce, ginger, sherry, chili paste, cornstarch, and sesame oil. Set aside.

3. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the shallots and bell pepper and stir-fry until softened, about 2 minutes. Add the garlic and stir-fry 30 seconds longer. Add the green beans then add the sauce to the skillet. Season with salt and black pepper, to taste. Cook, stirring, until the sauce comes to a boil. Continue cooking and stirring until the beans are coated, 2 minutes. Serve hot.

Serves 4 to 6

Ginger-Spice Cupcakes

Everyone loves cupcakes and you’ll especially love how easy they are to serve at a party—no messy slicing and serving a cake is needed since everyone gets their own personal cake.

Cupcakes:

  • 3/4 cup plain or vanilla soy milk or other nondairy milk
  • 1 1/2 teaspoons apple cider vinegar
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground nutmeg or cloves
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/4 cup neutral vegetable oil
  • 1 1/2 teaspoons pure vanilla extract

Frosting:

  • 1 cup vegan margarine
  • 4 cups confectioners’ sugar
  • 2 tablespoons plain or vanilla soy milk or other nondairy milk
  • 1 1/2 teaspoons pure vanilla extract
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice, nutmeg, or cloves
  • Slivers of candied ginger, for garnish

1. Make the cupcakes: Preheat the oven to 350°F. Lightly grease a 12-cup muffin tin or line with paper liners. Set aside.

2. In a small bowl, combine the soy milk and vinegar and set aside. In a medium bowl, combine the flour, baking powder, baking soda, salt, ginger, cinnamon, allspice, and nutmeg. Mix to combine.

3. In a large bowl, combine both the sugars, oil, and vanilla. Stir in the soy milk mixture. Add the dry ingredients to the wet ingredients and stir until smooth.

4. Pour the batter evenly into the prepared tin about 2/3 full and bake until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Cool completely on wire rack before frosting.

5. Make the frosting: In a large bowl, cream the margarine with an electric mixer on high speed until light and fluffy. Add the sugar, soy milk, spices, and vanilla and mix until thoroughly combined. Continue mixing for about 2 minutes until the frosting is smooth and stiff.

6. When the cupcakes are completely cool, frost them with the frosting. Top each cupcake with a sliver of candied ginger. Store in a tightly sealed container.

Makes 12 cupcakes