Compassion for Animals

These are vegan recipes that were developed by members of Compassion for Animals or supplied by friends or family.
“Chick Peas of the Sea ” No-Tuna Salad
Beyond Tuna Salad
Christine's Banana Bread with Toasted Coconut Topping
Tofurky Salad
Chocolate Chip Cookies
General Tso's Vegan Chicken
Mark and Hazel's Brooklyn Chili
Pat's Down Home Corn Chili
Gary's Mom's Ultra-Easy Meatless Meatballs
Dr. Ken's Avocado Dressing and Dip

“Chick Peas of the Sea ” No-Tuna Salad
In taste tests, people across the board like this. We think it is the best vegan tuna salad recipe available (and also better than store-bought vegan tuna salad). It tastes close to tuna salad, but we went for flavor and texture more than an exact replica.

1 15 ounce can of chickpeas, drained and rinsed well
1/2 cup celery, finely chopped
1/4 cup yellow onion, finely chopped
2 Tbsp fresh lemon juice
1 tsp kelp granules (2 tsp if you want a more ocean-y flavor)
1/2 tsp yellow mustard
4 Tbsp Veganaise or other vegan mayo (5 Tbsp if you like it really creamy)
2 Tbsp dill relish (optional)
1/2 tsp dried parsley
1/2 tsp garlic powder
1/4 tsp dried paprika
Salt and pepper to taste
  1. Mash chickpeas with a potato masher or fork until there are no whole chickpeas left.
  2. Add remaining ingredients.
  3. Chill in the fridge until ready to serve. It's best if the ingredients can blend and collaborate in the fridge for a few hours or overnight.
Serve on a sandwich or as a spread with crackers. Flat-leaf parsley sprinkled on top makes a nice addition.

Beyond Tuna Salad
This doesn't try to taste exactly like tuna either, just be in the ballpark. But this innovative blend has a unique and satisfying flavor on its own.

1 cup Beyond Meat (or one 5.5-oz. package Tofurky Deli Slices, Oven Roasted Flavor)
1 Tbsp dried nori (or to taste) (seaweed, found in Asian food section)
1/2 cup marinated artichokes, extra oil drained off
1/4 cup finely chopped celery
1/4 cup finely chopped green onion
5 Tbsp Vegenaise or other vegan mayo
1 Tbsp Tofutti sour cream
1 1/2 Tbsp fresh lime juice
1/4 tsp black pepper
  1. If nori came in thin sheets, crumple up two sheets with your hands, or place two sheets in a dry high-speed food processor or blender and blend, until it becomes small flakes. Place nori flakes in a large bowl.
  2. Place Beyond Meat (or Tofurky) in food processor and pulse until it's in small pieces but not mushy.
  3. Remove the Beyond Meat (or Tofurky) and add it to the bowl with the nori. Place the marinated artichokes in food processor and pulse until that is also in small pieces but not mushy. Add to bowl.
  4. Add the rest of the ingredients to the bowl and mix well.
For best results, chill for at least two hours, or overnight, in the refrigerator.

Christine's Banana Bread with Toasted Coconut Topping
Some people say this is the best banana bread they've ever had. The toasted coconut topping is optional but awesome.

For the bread:
1/3 cup soymilk (or favorite nondairy milk)
1 Tbsp apple cider vinegar
3 tsp Ener-G Egg Replacer
1 3/4 cup unbleached all-purpose flour
1 cup white sugar
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
3 very ripe bananas, mashed
1/2 cup vegetable oil
1/4 cup light brown sugar
1 tsp vanilla extract
3/4 cup chopped walnuts (optional)
(Optional: you can also add 1/2 cup chocolate chips)

For the topping:
1 cup shredded coconut
1 tsp vanilla extract
1/2 cup soymilk (or favorite nondairy milk)
2 Tbsp light brown sugar
1/4 cup white sugar
1 Tbsp Earth Balance or other vegan margarine

For the bread:
  1. Preheat the oven to 325°, lightly grease a 9x5 loaf pan.
  2. Add the vinegar to the soymilk and set aside to curdle.
  3. Mix together the Ener-G egg replacer with hot water and allow to thicken.
  4. In a medium bowl, mash the bananas. Add the oil, soymilk, brown sugar, and vanilla. Whisk to remove any clumps from the brown sugar.
  5. In a large bowl mix together the flour, white sugar, baking soda, salt, and cinnamon.
  6. **This is a good time to make up the topping, before you mix the wet and dry ingredients together.
  7. Add the wet ingredients to the large bowl of dry ingredients and combine. Stir in the egg replacer, then fold in the chopped walnuts.
  8. Pour the banana bread batter into the loaf pan. Spoon the coconut mixture on top covering all corners (otherwise the batter will expand through the topping and get messy). Bake in a 325 degree oven for 1 hr 15 mins (cooking times may vary for different ovens). Check often and if the coconut starts to brown you may need to cover with aluminum foil for the last 15-30 minutes. Test with a toothpick in the center. The topping should be a rich caramel color and the bread will start to pull away from the sides of the pan. Enjoy!
For the topping:
Mix all of the ingredients together in a non-stick skillet on medium heat. Once the soymilk starts to bubble, reduce heat to low and simmer, stirring occasionally. The sugars will start to caramelize and the soymilk will start to reduce. The coconut mixture is ready when it thickens to a gooey consistency (sticky but not wet) and turns golden brown.

Tofurky Salad
This recipe is the homemade version of the Tofurky salad that we frequently serve at feed-ins and when tabling at streeet festivals and conventions. It is delicious and the public loves it. We buy in bulk from Roots Market in Olney, Maryland. The homemade version tastes very similar.

One 5.5-oz. package hickory Tofurky slices, finely sliced
1/2 cup celery, chopped
1/3 cup carrot, grated
1/4 cup red onion, chopped
1 tablespoon dried or fresh parsley
5 tablespoons Vegenaise (or your favorite vegan mayo)
1 1/2 tablespoons Tofutti Vegan Sour Cream
1 1/2 tablespoons nutritional yeast
1/4 teaspoon black pepper
1/4 teaspoon Mrs. Dash or other no-salt seasoning

Mix all together in a large bowl. Serve immediately or refrigerate and let flavors blend for a day or two. Serve in sandwiches or on crackers.

Chocolate Chip Cookies
These are Holly's “can't miss” cookies that sell out quickly at bake sales and are always a hit at tabling events.

1 1/2 cups nondairy buttery spread (such as Earth Balance, Willow Run, Fleischmann's Light, or homemade vegan butter)
1 cup sugar
1 cup light brown sugar
1/4 cup tofu (firm or soft)
1 1/2 teaspoons vanilla
3 1/4 cups flour
1 1/2 teaspoon baking soda
1 1/2 teaspoon salt
3 tablespoons water
1 cup chopped walnuts (optional)
3 cups nondairy semisweet chocolate chips
  1. Preheat oven to 375°.
  2. In a food processor, or by hand, blend margarine, sugars, tofu, water, and vanilla.
  3. In separate bowl, combine flour, baking soda, and salt. Stir wet ingredients into dry ingredients. Batter should be sticky, not dry. Add nuts and chips.
  4. Using heaping tablespoons, spoon onto greased cookie sheet and bake at 375 for about 9 minutes, till just beginning to brown. Let cool on cookie sheet for a couple of minutes, then use spatula to put on large plates to finish cooling.
Makes about 3-4 dozen large cookies.

General Tso's Vegan Chicken
This recipe has been modified from the original recipe to be closer to the General Tso's vegan chicken from the Whole Food's deli counter.

12 oz. seitan (use drained weight if packed in water)
1/2 lb. broccoli, chopped (fresh is best; frozen is ok)
1/2 small-to-medium onion, chopped, not too finely
1 tsp. minced fresh ginger
3 Tbs. peanut oil (a bit less if using a non-stick pan)

Batter for the seitan:
1/4 cup all-purpose, rice, spelt, or chickpea flour
2 Tbs. cornstarch
1 tsp. egg replacer (such as Energ-G)
1/4 tsp. baking powder
1/4 cup plain unsweetened soy milk
1 Tbs. soy sauce

For the sauce:
1/4 cup soy sauce
2 Tbs. rice vinegar
3 Tbs. vegetable broth
3 Tbs. sugar or 2 1/4 Tbs. agave nectar
2 tsp. cornstarch
  1. In a small bowl, whisk together all the sauce ingredients and set aside.
  2. In a medium-sized bowl, whisk all the dry ingredients for the batter together, then whisk in the soy milk and soy sauce.
  3. Heat 2 Tbs. peanut oil in a wok over medium-high heat then add the battered seitan. Fry the seitan, stirring constantly and separating the individual pieces, until it's nice and brown and crispy. This may take 8-10 minutes. Then remove the seitan from the wok and set aside.
  4. Add the remaining 1 Tbs. of oil to the wok, then add the broccoli and onion. Stir-fry for a few minutes. Don?t let the broccoli get too soft; it should still retain its color. Add the ginger and cook for another 30 seconds. Add the sauce and cook for another 3 minutes or so until it thickens. When the sauce is almost thick enough, turn the heat to low and stir in the seitan for about a minute.
  5. Serve over rice, or over soba or udon noodles.
Makes 2 large or 4 small servings.

Total prep + cook time: 45 minutes.

Mark and Hazel's Brooklyn Chili
This was one of the favorites at our recent vegan chili feed-in at Roots Market.

1 28 oz. can whole peeled tomatoes
1 6 oz. can tomato paste
2 Field Roast Mexican Chipotle sausages, sliced
1 tomato, chopped
1 yellow squash, sliced
1 white onion, chopped
1 jalapeno pepper, chopped
1 red bell pepper, chopped
6 oz. cremini mushrooms, chopped
2 cans kidney beans
1 can diced green chilis
1 tablespoon chili powder
1 teaspoon cumin
1 cup vegetable broth
1/3 bottle Brooklyn Brewery Black Chocolate Stout
2 cloves garlic, minced
pinch of oregano
pinch of red pepper flakes
1/2 cap liquid smoke
4 tablespoons chipotle hot sauce
1/2 cup cilantro, chopped

Sauté squash, onion, pepper, and sausages. Add all ingredients to crockpot or large saucepan; heat and simmer.

Pat's Down-Home Vegan Corn Chili
This was another favorite at the Roots Market vegan chili feed-in.
1 large onion, slivered
1 clove garlic, minced
4 tablespoons extra virgin olive oil
2 28 oz. cans plus 1 14.5 oz. can whole tomatoes
2 12 oz. packages veggie "crumbles," e.g., Boca
2 14.5 oz. cans black beans
3 14.5 oz. cans red kidney beans
1 12 oz. package frozen sweet white corn
1 teaspoon red pepper flakes (or to taste)
1 teaspoon red chili pepper sauce (or to taste)
1 teaspoon sea salt (or to taste)
1/2 teaspoon black pepper (or to taste)
1 teaspoon garlic powder
1 teaspoon onion powder
  1. In a large skillet, sauté onions and garlic over medium heat in 2 tablespoons of the olive oil till tender. Add additional 2 tablespoons of olive oil along with the veggie protein crumbles. Stir frequently and continue heating, 4-6 minutes.
  2. Place canned tomatoes, beans (rinse or not per your preference), and corn into a large stockpot. Cut the tomatoes into smaller pieces if desired. Bring to a low boil over medium high heat. Add onion, garlic, and veggie protein mixture from the skillet. Add seasonings to taste. Continue simmering chili, covered, for 20 minutes.
Makes approximately 16 10-ounce servings.

Gary's Mom's Ultra-Easy Meatless Meatballs
This dish is always a hit at potlucks—even ones dominated by non-vegetarians. Consistently, people rave about it, polish it off, and ask for the recipe. It could not be simpler to make.

1  9 to 10 oz. package of vegan meatballs
1  12 oz. jar of chili sauce
1  15 oz. jar of all-fruit grape jelly
  1. Heat and stir chili sauce and grape jam in saucepan on medium heat.
  2. When the sauce reaches a boil, stir, reduce heat to simmer, cover and heat 5 minutes.
  3. Place the meatballs on a microwave plate or paper plate and heat 2 minutes on high.
  4. Put the meatballs in the pot of heated sauce. Cover and simmer for 3 to 5 minutes.
Note: Chili sauce may be reduced to 1/2 or 2/3 of the jar if a more sweet flavor is desired.

Dr. Ken's Avocado Dressing and Dip
Is it a salad dressing or guacamole? It's both! If you like garlic as much we do, you'll love this.

1 avocado
1/2 large cucumber, chopped
1 small stalk of celery, chopped
3 cloves of garlic, sliced
small pinch of ginger
1/4 cup of fresh lemon juice
1/8 cup of olive oil
Salt and pepper to taste

Add everything to food processor. Mix until creamy. If using as a dip, you can mix less, so it has some texture.

Contact Compassion for Animals!
Thumbnail photo credits –
(where applicable)
Coyote: Jim Robertson;  Turkey: Debora Durant;  Rabbit: Friends of Rabbits;  Chimpanzees: Save the Chimps;  Dog: Dogs Deserve Better
Logo: Red Robin Design
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