Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Your favourite vegan recepies please?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Your favourite vegan recepies please?),it will help you,my kids.
I am a recently converted vegan, and am having trouble finding interesting, really tasty recepies.
Does anyone have any they would like to share with me?
Answers:
Here is a Recipe that I got from my mother-in-law (my partner was raised vegetarian)
Cottage Cheese Loaf
Pre-heat oven to 350 degrees
in a bowl combine
16 oz cottage cheese
1 egg
1 stick of butter
1 cup of chopped pecan
2 cups of Special K cereal
Put this in a greased pan and bake until brown
This is really good,, I was not raised Vegetarian and since being married I have had to learn how to cook vegetarian, and this is a dish that anyone will love!!!
Other Answers:
i'll eat a vegan no matter how they're cooked.
Take a big cut of steak, fillet mignot works good, slap it on the grill and cook it for about 6 minutes on a side.
Steak seasoned with Cajun spices.
You're having trouble finding tasty recipies because there are none. Have steak for cryin' out loud!
fried tofu with soy sauce and chopped green onions.
or add eggplants
Slum Gum Stew
1 can rotel
1 onion sweetpepper, jalepeno, zuccini squash, ( chopped)
1 can corn
1 can pinto I black beans
salt & pepper for flavor
Throw all togather & cook till tender
( can be ate over rice or noodles, cornbread too!)
maccaroni without the cheese
theres a good web site but havent got it here, good recipes.
take your vitamins or you have loads of colds
good l
Sausage, bacon, eggs and chips.
Here's one for Hungarian Mushroom Soup (hope you like mushrooms!) It's not as hard as it looks. And when I make this, even my Mom (who isn't vegan) begs for a bowl. I've been vegan for about 6 years and like to cook, so I've found a few cookbooks that are pretty good. This recipie comes from "Foods That Don't Bite Back" by Sue Donaldson. Enjoy!
2 Tbsp. olive oil
2 large onions, sliced thinly
4 cups white mushroom, sliced (or chopped roughly)
2 1/2 cups vegetable stock
1 Tbsp. sweet paprika
1 Tbsp. soy sauce
2 tsp. dried dill
2 Tbsp. margarine
2 1/2 Tbsp. flour
1 cup soymilk
2 tsp. lemon juice
salt and pepper to taste
Heat the olive oil in a medium-sized pan/pot over medium heat. Lightly salt the onions and saute for a few minutes. Add mushrooms, 1/2 cup of stock, spices/herbs. Stir. Cover and simmer 15 minutes.
In a small saucepan, melt margarine , add flour and cook. Add milk when the margarine/flour is cooked (basically, make a roux). Cook, stirring frequently, over low heat for 5-10 minutes, or until thick. Stir in remaining stock and stir thoroughly. Then add this to the mushroom mixture. Cover, simmer 10-15 minutes. Add lemon juice just before serving, and salt/pepper to taste.
Source(s):
Foods That Don't Bite Back - Sue Donaldson
Tomato Basil Salad (for 4):
Dressing:
2 large Cloves Garlic-smash before chopping
1/2 Lemon - Juice only
1/4 Cup olive oil
6-8 Fresh Mint leaves finely chopped
Salad:
4 plum or roma tomatoes quartered & remove seeds
16 Large fresh Basil Leaves - tear each leaf in 1/2
1/2 medium Vidalia (sweet) onion - Spanish is okay too - cut in nice slices - not too thin or thick
Slices of Soy "cheese"
salt
Fresh ground black pepper
Chopped Cilantro as garnish
In a glass bowl mix smashed and chopped garlic, lemon juice, olive oil, and mint leaves, salt and cracked/ground pepper. Mix with a whisk and cover, on counter for 1 hour - don't refridgerate as flavours meld better and faster at room temperature.
Nicely set out on a serving plate the torn basil (don't chop it), quartered tomatoes, sliced onions, and about 8 slices of the cheese.
Whisk dressing again and pour as desired over salad. Add chopped cilantro on top
Bean Salad
In a glass bowl, mix:
Dressing:
2 large Cloves Garlic-smash before chopping
1/2 Lemon - Juice only
1/4 Cup olive oil
6-8 Fresh Mint leaves finely chopped
1 can drained chick peas (garbonzo beans)
1/3 can drained red kidney beans
1/3 can sliced green beans
1 chopped roma or plum tomato
1/2 chopped onion
1/2 chopped green or not quite ripe mango
2 tbsp. chopped Cilantro
Mango and Spinach Salad with Creamy Cashew Dressing! (No cream, though)
I suggest blending the dressing with a hand-held blender, not in a blender or food processor. It's just easiest that way. You can also use nectarines in place of the mangoes if you prefer.
For the dressing:
1/2 cup unsalted roasted cashews
Zest of 1 lime
1/4 cup lime juice
1/3 cup water
2 Tbsp honey
1 tsp Dijon mustard
Salt and pepper to taste
For the salad:
5 oz. pkg. baby spinach
1 small, ripe mango, peeled and sliced
Method
Place all ingredients for the dressing in a food processor and pulse until smooth. Place the spinach in a bowl and toss with the dressing; mound on plates and top with mango slices. Or, divide and mound the spinach, undressed, on plates, decorate with mango slices and dot the top of the salad with the creamy cashew dressing.
Okra
Okra (bhindi) 1/2 kg
Tomatoes 3 (medium)
Onions 2 (large)
Green chillies 3
Cinnamon 1 piece
Cloves 3
Bay leaf 1
Ginger-garlic paste 1 tsp.
Red chilli powder 1 tsp.
Oil 2 cups
Garam masala powder 1 tsp.
Coriander leaves for garnishing
Salt to taste
Method:
1. Cut the onions, tomatoes, okra & green chillies.
2. Heat the oil in pan and add the okra pieces. Deep fry.
3. Remove fried okra and place on kitchen tissue or table napkin so that excess oil is removed. Keep it aside.
4. Heat 3 spoons of oil in a pan. Fry the cinnamon, cloves and bay leaf for 30 seconds. Now add onions, green chilli pieces and fry them until onions turn light brown.
5. Add the ginger-garlic paste and fry for one minute.
6. Add tomato pieces, red chilli powder and salt, cover the pan and cook for a few minutes until tomatoes become soft. Stir twice or thrice to prevent the mixture from sticking to the pan.
7. Add fried okra and mix slowly. Keep on heat for two more minutes and then remove the pan.
Garnish with coriander leaves and serve hot.
Kaju Curry
1/2 cup ghee
2 tsp cumin seeds
1 cup grated onions
15-20 cashew nuts-soaked for 1/2 hour and ground to a paste
2 tbsp poppy seeds-soaked 1/2 hour and ground to a paste
1/4 cup Soy Milk
2 tbsp nariyal ka burada (dessicated coconut)
1/2 tsp turmeric
1/2 tsp chilli powder
1/2 tsp garam masala
1 tbsp powdered coriander seeds)
1 tbsp salt
2-3 green chillies-slit
1/4 cup khoya-mashed into a paste with water
1 1/2 cups mixed vegetables of your choice-blanched
1/4 cup thick soy cream-to garnish
2 tbsp chopped coriander leaves-for garnish
Method
Heat the ghee in a heavy based pan, and add the cumin. When the seeds splutter, add onions and sauté till a light brown. Now add the ground paste and sauté till the fat separates.
Increase the heat, add the vegetables, and turn around to mix. Add the turmeric, chilli powder, garam masala, dhania, salt and the green chillies, and stir-fry to mix well.
Add 1 1/2 cups water and the khoya, bring to a boil, and then simmer, uncovered for 3-4 minutes.
Serve hot garnished with the Soy Cream and coriander leaves.
Charred Pepper Salad
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
1 orange bell pepper
2 red onions, medium sized, sliced thin
2 cloves garlic, chopped
1 teaspoon dried oregano
6 fresh basil leaves (or 1 teaspoon dried basil)
1 teaspoon dried thyme (or 6 sprigs fresh thyme, stems discarded)
1 Tablespoon parsley, chopped
1/3 cup olive oil
2 Tablespoons fresh lemon juice
Zest of one lemon
1/4 cup herbed soy cheese, crumbled
1/4 cup pine nuts, toasted*
Salt and pepper, to taste
Place the peppers directly on top of a gas burner, or under a broiler, and cook on all sides, turning with tongs until completely charred. Then put the charred peppers into a Ziploc? bag.
Let the peppers rest in the bag for 5 minutes. Open the bag and let contents air. When the peppers are cool enough to handle, remove the charred skin, stems and seeds. Slice the peppers into 1/2-inch strips.
Toast the pine nuts on a cookie sheet in the oven at 325 degrees F for 5 minutes, or until golden brown. (You may also use preroasted pine nuts and skip this step.)
In a bowl combine the sliced onions, chopped garlic, oregano, basil, thyme, parsley, olive oil, lemon juice and lemon zest. Add the peppers and toss to combine.
Place the peppers in your serving dish and sprinkle with herbed soy cheese and pine nuts
Roasted Vegetable Salad
1 large red onion (peeled and cut into wedges)
3 large carrots (peeled and sliced thin)
1/2 pound cauliflower (trimmed into florets)
1/2 pound broccoli (trimmed into florets)
1/2 pound string beans (stemmed)
4 Tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
2 Tablespoons lemon juice
1 teaspoon dried thyme
1 teaspoon Dijon mustard
Preheat oven to 350 degrees F.
Place all the cut vegetables in a large bowl and toss with 2 Tablespoons of olive oil, 1 teaspoon of salt, and 1 teaspoon of pepper.
Place the seasoned vegetables on a baking sheet and roast in the oven for 20 minutes or until tender and browned.
In a bowl place the remaining 2 Tablespoons of olive oil, plus the lemon juice, dried thyme, and mustard, and whisk together.
Toss the cooked vegetables in the dressing and serve hot.
You are going to need to eat plenty of various beans and lentils (soaked lentils cooked with margarine, garlic, onions and ginger is a Vegan staple in India).
Me, I like a great steak!
Good Luck!
MEAT EATERS PI$$OFF. Some people are so rude.
...and breath..well check out www.allrecipes.com they have a vegetarian/ vegan section that give me lots of inspiration. Aubergine "meat"balls are my fave.
Grab the "In the Garden of Vegan" cookbook by Tanya Barnard and Sarah Kramer. All vegan recipes. They are usually quite simple to prepare.
green bean casserole-recipe on the french's onion can
Chap Chae (Korean vegetarian dish)
INGREDIENTS
2 oz cellophane mung-bean noodles
6 Chinese black mushrooms
1/3 lb tender spinach leaves
1 carrot
1 small zucchini
3 medium mushrooms
2 Chinese cabbage leaves
4 scallions
4 tbs vegetable oil
1 tbs sesame oil
3 garlic cloves - minced
1 tbs Japanese soy sauce
1 tsp sugar
1/2 tsp salt
To prepare:
Soak Chinese mushrooms in 1 cup hot water for 20 minutes
When they have softened, cut off the hard stems and slice the caps fine
Drop spinach into 10 cups of boiling water and boil rapidly for 2 minutes
Drain, run under cold water then squeeze out as much moisture as possible
Peel carrot, cut into 3 sections and then into fine julienne strips
Wipe off the fresh mushrooms and break off their stems
Cut the caps into very fine slices
Cut the nonwoody part of the stems into matchstick pieces
Cut away and discard the curly, tender part of the cabbage leaves
Save only the V-shaped core of the leaves and cut this into julienne strips
Cut the scallions into 2 1/2 inch sections and quarter the section with the bulb lengthwise
Combine the Chinese mushrooms, spinach, carrot, zucchini, mushrooms, cabbage, and scallions in a bowl
Mix well, separating all the spinach leaves
Heat the vegetable oil and the sesame oil in a wok or a 10 inch saute pan over a medium-high flame
When hot, put in the garlic
Stir and fry for 10 seconds
Add all the vegetables in the bowl Stir and fry for 3 to 4 minutes or until the vegetables are tender-crisp
Turn the heat to low
Add the drained noodles, soy sauce, and salt. Stir well, distributing the noodles evenly, and cook 2 to 3 minutes
Taste for seasonings
Traditional Cuban Black Beans
Serving Size: 6
1 pound dried black beans -- sorted & rinsed
2 1/2 quarts water
2 large green bell pepper -- chopped & divided
2 tablespoons olive oil
1 large onion -- chopped
4 cloves garlic -- minced
1 teaspoon hot red pepper sauce
1/4 teaspoon dried oregano
1 bay leaf
2 teaspoons sugar
3 teaspoons to 4 tsp. salt
2 tablespoons dry white wine
2 tablespoons olive oil
hot cooked white or yellow rice
Garnish:
chopped onion
Sort and wash beans and place in a Dutch oven.
Add water and half of bell pepper and bring to a boil.
Reduce heat and simmer, uncovered, 1 1/2 hours or just until beans are tender.
(If desired, beans can be presoaked overnight before this process.)
Heat 2 tablespoons of olive oil in a skillet over medium-high heat until hot.
Add remaining bell pepper, onion, and next 4 ingredients.
Cook, stirring constantly, 5 minutes or until tender.
Add onion mixture, sugar, and salt to beans, cover and simmer, stirring occasionally, for 45 minutes.
Uncover and cook for 15 minutes or to desired thickness.
Stir in wine and 2 tablespoons of olive oil.
Remove and discard bay leaf.
Serve over rice.
Garnish with chopped onion, if desired.
Jamaican Jerk Tempeh
from Vegetarian Ttimes... very spicy.
3 large cloves garlic, minced
1/4 cup minced fresh ginger
1/4 cup thinly sliced scallions (white and light green parts only)
1/2 small habanero chile, seeded and minced (use gloves or coat fingertips with oil first and don't touch your face)
1 1/2 tsp salt
1 1/2 tsp allspice
1 1/2 tsp thyme
1/4 tsp freshly ground pepper
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
2 tbsp olive oil
1 tbs lemon juice
3/4 cup apricot juice (can substitute with something like peach/mango juice or apple juice)
2 tbsp PURE maple syrup
2 8 oz packages tempeh, each cut into 10 thin strips
Preheat the oven to 350 degrees. Prepare marinade: In medium bowl, whisk together all ingredients, except for the tempeh. Pour into large shallow baking dish.
Add tempeh, turning to coat. Cover and bake, 40 minutes. Remove from oven and let stand 5 minutes before serving. Serves 6.
My notes: I put the habanero, garlic and ginger into the food processor instead of mincing them buy hand. actually, I throw everything but the tempeh into the processor and blend it up until smooth. but it is nice to have the scallion slices if you are into it. i cook for people who say they don't like scallions so I whir them up so they don't notice them but we still get the flavor from them.
Stuffed Portabello Mushrooms
From Em
2 tsp. olive (preferably extra virgin)
1 carrot, peeled and finely diced
1 medium onion, finely diced
1/4 green pepper, finely diced
1 clove garlic, minced
1 tsp. basil
1 tsp. oregano
1 cup cooked brown rice
Salt and pepper to taste
4 medium Portabello mushrooms
Heat 1 tsp. olive oil in nonstick pan over medium heat.
Add carrot, onion, green pepper and garlic.
Saute until crisp-tender.
Stir in basil and oregano.
Remove from heat and combine with rice.
Add salt and pepper to taste.
Remove stems from mushrooms.
Place mushrooms in lightly oiled casserole dish, stem side up.
Top with rice mixture, packing down slightly.
Brush lightly with remaining 1 tsp.olive oil.
Bake at 400 degrees for 20 minutes. This recipe can be easily doubled to serve four as a main course or eight as an appetizer. Serves: 2
Vegetarian Casserole
Serves 4 people, time cooking 20 minutes
2 medium potatoes, peeled and cut into chunks
1 large onion, chopped in chunks
2 carrots, thick sliced
2 tomatoes, cut into chunks
1 cup cooked borlotti or navy dry beans
2 medium zucchini, cut into thick slices
1 small vegetable stock cube
1 teaspoon dry or fresh origano
salt and black pepper to taste
2 tablespoons olive oil
1 cup water
In a medium saucepan put oil; add potatoes, carrots and onions and fry just for a few minutes.
then add rest of ingredients eccept zucchini and cooked beans.
Cover pan and cook on low heat for 10 minutes.
Add zucchini and beans and cook for another 10 minutes or if you want crispy vegies just 5 minutes only. Serve.
You can add any other kind of vegetables you like to this casserole
Source(s):
for more go here, I love this web site
http://www.ivu.org/
Vegan tacos:
Get some silken tofu, and mash it up along with Chipotle sauce, ketchup, cayenne pepper, chilli powder, paprika, and cumin, and a vegan barbecue sauce to taste. Heat it up a little, and use it in a vegan taco shell. Use canola oil, vegetable oil, or olive oil to fry the shells. Serve with lettuce, tomatos, onions, peppers, avocados, etc.
In general, tofu is good for simulating only two kinds of meat: ground beef (crushing silken tofu) and oriental tid-bits for stir-frys and such. (Get the strongest, and dice it.)
Other tricks will require you to figure things out on your own, since I'm not even a vegetarian.
Source(s):
Experimental cooking at camp. works wonders.
Festive Vegetable Bake
Ingredients:
7 tablespoons olive oil
2 medium onions, finely chopped
3 cloves of garlic, finely chopped
2 medium carrots, grated
1 aubergine, peeled and grated
500ml vegetable stock
4tbs dried apricots, soaked and liquidised.
1tbs parsley, chopped
? tbs dill, chopped
1 level tbs paprika
salt to taste
1 cup polenta (fine corn meal)
Method:
Heat the olive oil in a large frying pan. Fry onion and garlic until soft. Add carrot and cook for two minutes. Add aubergine, stir in and cook for a further two minutes.
Remove from heat and mix in remaining ingredients except for polenta. Stir in polenta, a little at a time, until a dropping consistency is achieved.
Pour mixture into a greased baking tin, and place in the centre of a pre-heated oven at 180C, 350F, Gas Mark 4. Bake for 30 minutes, or until the centre of the bake has set.
Enjoy with hot vegetables, cranberry sauce, vegetable gravy, and the trimmings of your choice; or leave to cool, and use in sandwiches and salads.
Potage de Garbanzosy Espinaca
Ingredients:
200g dried chickpeas
1 carrot, chopped
1 stick of celery, chopped
2 medium onions, chopped
large bunch of spinach, washed and chopped
1 large beef tomato
6 cloves garlic, chopped
1 bayleaf
1 tbs paprika
1 tsp sugar
salt
olive oil
Method:
Soak the chickpeas for eight hours, or overnight, in plenty of cold water.
Place the chickpeas, carrot, celery, half of the chopped onion, and the bayleaf, in a large pan. Cover with cold water, bring to the boil, and boil hard for ten minutes. Lower the heat, and simmer for one hour, or until the chickpeas are soft.
Fry the rest of the onion in a little olive oil, until softened, then add the garlic. Peel the tomato, by dropping in boiling water, then straight into cold water, which helps to loosen the skin. Chop, and add to the cooking onion and garlic, along with the paprika and sugar, and a pinch of salt. Once heated through, lower the heat, cover, and cook gently for ten minutes, stirring frequently (you may need to add a little water to prevent sticking).
At the same time, add the spinach to the chickpea pan. When the onion/tomato mixture has cooked for ten minutes, add to the chickpeas. Check the seasoning, and serve with warm chunks of bread. And most important of all...
Enjoy!
Homemade Vegan Cheese
Ingredients:
soya flour
vegan margarine
yeast extract or yeast flakes
herbs
salt and pepper
Method:
Melt a measured amount of margarine. Measure out the same volume of soya flour, and stir in to the melted marge gradually. Depending on absorbancy, you may need slightly more or less flour. Mix in dried herbs and yeast extract or flakes to taste (experiment with the flavourings - I tend to use basil and oregano, and sometimes a little tomato puree), and salt and pepper to taste.
Press into a greased container (perhaps the margarine tub), cool and refrigerate. Firm margarine will give you a hard cheeze for grating or slicing, and soft margarine will give you a spreading cheeze.
Vegan Pate
soya flour
olive oil
yeast flakes
garlic, crushed or grated
tamare or soya sauce
herbs
Method:
Mix together equal quantities of soya flour, olive oil, and yeast flakes; you may need to make slight adjustments to achieve the required texture.
Add garlic, tamare/soya sauce, and herbs of your choice.
Much nicer than the stuff in tubes
Chocolate Cake
Ingredients:
3oz soya margarine
7oz sugar
2oz firm tofu
soya milk to blend
4oz self-raising flour
2tsp baking powder
2oz cocoa powder
Method:
Cream together the margarine and sugar. Blend together the tofu and a little soya milk (this is the binding agent, replacing two standard eggs in the original recipe); add this to the marge and sugar. Mix in the remaining ingredients, and pour into a greased baking tin.
Bake in a preheated oven at 190C, 375F, or gas mark 5, for 1 hour. Cover loosely with foil half-way through cooking to prevent burning.
Enjoy!
Little bit concerned that some of the people on here are encouraging you to eat things like honey, cottage cheese and butter which aren't vegan. (But how many times have you got sick of explaining what a vegan actually is?!)
My advice would basically be, always use organic vegan vegetable stock in everything. You can also get a low salt one I think. But it's the only way I can find to really add any flavour to anything. It's perfect for soup, or sauces. Obviously you can also add lots for herbs and spices but you need to keep it interesting.
I was vegan all last year, but then I lapsed because I found it too hard.
Finally went back vegan again yesterday, filled with renewed enthusiasm and excitement! Plus, it's a great way to loose weight too. Never really got over the guilt of eating dairy for the last 7 months, so I'm gonna try really hard this time.
Good luck!
indi appa, parippu & pol sambol.
string hoppers- rice flower 'nests' with a coconut milk based lentil curry and the pol sambol is a coconut relish.. half a coconut, scraped and mixed with some pounded shallots or red onions, a clove of garlic, juice of 1 lime and a good teaspoon of dried chilli flakes and finally.. either 1/2 tsp of paprika or hot chilli pdr to give a nice red colour
borsch
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Your favourite vegan recepies please?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Your favourite vegan recepies please?),it will help you,my kids.
I am a recently converted vegan, and am having trouble finding interesting, really tasty recepies.
Does anyone have any they would like to share with me?
Answers:
Here is a Recipe that I got from my mother-in-law (my partner was raised vegetarian)
Cottage Cheese Loaf
Pre-heat oven to 350 degrees
in a bowl combine
16 oz cottage cheese
1 egg
1 stick of butter
1 cup of chopped pecan
2 cups of Special K cereal
Put this in a greased pan and bake until brown
This is really good,, I was not raised Vegetarian and since being married I have had to learn how to cook vegetarian, and this is a dish that anyone will love!!!
Other Answers:
i'll eat a vegan no matter how they're cooked.
Take a big cut of steak, fillet mignot works good, slap it on the grill and cook it for about 6 minutes on a side.
Steak seasoned with Cajun spices.
You're having trouble finding tasty recipies because there are none. Have steak for cryin' out loud!
fried tofu with soy sauce and chopped green onions.
or add eggplants
Slum Gum Stew
1 can rotel
1 onion sweetpepper, jalepeno, zuccini squash, ( chopped)
1 can corn
1 can pinto I black beans
salt & pepper for flavor
Throw all togather & cook till tender
( can be ate over rice or noodles, cornbread too!)
maccaroni without the cheese
theres a good web site but havent got it here, good recipes.
take your vitamins or you have loads of colds
good l
Sausage, bacon, eggs and chips.
Here's one for Hungarian Mushroom Soup (hope you like mushrooms!) It's not as hard as it looks. And when I make this, even my Mom (who isn't vegan) begs for a bowl. I've been vegan for about 6 years and like to cook, so I've found a few cookbooks that are pretty good. This recipie comes from "Foods That Don't Bite Back" by Sue Donaldson. Enjoy!
2 Tbsp. olive oil
2 large onions, sliced thinly
4 cups white mushroom, sliced (or chopped roughly)
2 1/2 cups vegetable stock
1 Tbsp. sweet paprika
1 Tbsp. soy sauce
2 tsp. dried dill
2 Tbsp. margarine
2 1/2 Tbsp. flour
1 cup soymilk
2 tsp. lemon juice
salt and pepper to taste
Heat the olive oil in a medium-sized pan/pot over medium heat. Lightly salt the onions and saute for a few minutes. Add mushrooms, 1/2 cup of stock, spices/herbs. Stir. Cover and simmer 15 minutes.
In a small saucepan, melt margarine , add flour and cook. Add milk when the margarine/flour is cooked (basically, make a roux). Cook, stirring frequently, over low heat for 5-10 minutes, or until thick. Stir in remaining stock and stir thoroughly. Then add this to the mushroom mixture. Cover, simmer 10-15 minutes. Add lemon juice just before serving, and salt/pepper to taste.
Source(s):
Foods That Don't Bite Back - Sue Donaldson
Tomato Basil Salad (for 4):
Dressing:
2 large Cloves Garlic-smash before chopping
1/2 Lemon - Juice only
1/4 Cup olive oil
6-8 Fresh Mint leaves finely chopped
Salad:
4 plum or roma tomatoes quartered & remove seeds
16 Large fresh Basil Leaves - tear each leaf in 1/2
1/2 medium Vidalia (sweet) onion - Spanish is okay too - cut in nice slices - not too thin or thick
Slices of Soy "cheese"
salt
Fresh ground black pepper
Chopped Cilantro as garnish
In a glass bowl mix smashed and chopped garlic, lemon juice, olive oil, and mint leaves, salt and cracked/ground pepper. Mix with a whisk and cover, on counter for 1 hour - don't refridgerate as flavours meld better and faster at room temperature.
Nicely set out on a serving plate the torn basil (don't chop it), quartered tomatoes, sliced onions, and about 8 slices of the cheese.
Whisk dressing again and pour as desired over salad. Add chopped cilantro on top
Bean Salad
In a glass bowl, mix:
Dressing:
2 large Cloves Garlic-smash before chopping
1/2 Lemon - Juice only
1/4 Cup olive oil
6-8 Fresh Mint leaves finely chopped
1 can drained chick peas (garbonzo beans)
1/3 can drained red kidney beans
1/3 can sliced green beans
1 chopped roma or plum tomato
1/2 chopped onion
1/2 chopped green or not quite ripe mango
2 tbsp. chopped Cilantro
Mango and Spinach Salad with Creamy Cashew Dressing! (No cream, though)
I suggest blending the dressing with a hand-held blender, not in a blender or food processor. It's just easiest that way. You can also use nectarines in place of the mangoes if you prefer.
For the dressing:
1/2 cup unsalted roasted cashews
Zest of 1 lime
1/4 cup lime juice
1/3 cup water
2 Tbsp honey
1 tsp Dijon mustard
Salt and pepper to taste
For the salad:
5 oz. pkg. baby spinach
1 small, ripe mango, peeled and sliced
Method
Place all ingredients for the dressing in a food processor and pulse until smooth. Place the spinach in a bowl and toss with the dressing; mound on plates and top with mango slices. Or, divide and mound the spinach, undressed, on plates, decorate with mango slices and dot the top of the salad with the creamy cashew dressing.
Okra
Okra (bhindi) 1/2 kg
Tomatoes 3 (medium)
Onions 2 (large)
Green chillies 3
Cinnamon 1 piece
Cloves 3
Bay leaf 1
Ginger-garlic paste 1 tsp.
Red chilli powder 1 tsp.
Oil 2 cups
Garam masala powder 1 tsp.
Coriander leaves for garnishing
Salt to taste
Method:
1. Cut the onions, tomatoes, okra & green chillies.
2. Heat the oil in pan and add the okra pieces. Deep fry.
3. Remove fried okra and place on kitchen tissue or table napkin so that excess oil is removed. Keep it aside.
4. Heat 3 spoons of oil in a pan. Fry the cinnamon, cloves and bay leaf for 30 seconds. Now add onions, green chilli pieces and fry them until onions turn light brown.
5. Add the ginger-garlic paste and fry for one minute.
6. Add tomato pieces, red chilli powder and salt, cover the pan and cook for a few minutes until tomatoes become soft. Stir twice or thrice to prevent the mixture from sticking to the pan.
7. Add fried okra and mix slowly. Keep on heat for two more minutes and then remove the pan.
Garnish with coriander leaves and serve hot.
Kaju Curry
1/2 cup ghee
2 tsp cumin seeds
1 cup grated onions
15-20 cashew nuts-soaked for 1/2 hour and ground to a paste
2 tbsp poppy seeds-soaked 1/2 hour and ground to a paste
1/4 cup Soy Milk
2 tbsp nariyal ka burada (dessicated coconut)
1/2 tsp turmeric
1/2 tsp chilli powder
1/2 tsp garam masala
1 tbsp powdered coriander seeds)
1 tbsp salt
2-3 green chillies-slit
1/4 cup khoya-mashed into a paste with water
1 1/2 cups mixed vegetables of your choice-blanched
1/4 cup thick soy cream-to garnish
2 tbsp chopped coriander leaves-for garnish
Method
Heat the ghee in a heavy based pan, and add the cumin. When the seeds splutter, add onions and sauté till a light brown. Now add the ground paste and sauté till the fat separates.
Increase the heat, add the vegetables, and turn around to mix. Add the turmeric, chilli powder, garam masala, dhania, salt and the green chillies, and stir-fry to mix well.
Add 1 1/2 cups water and the khoya, bring to a boil, and then simmer, uncovered for 3-4 minutes.
Serve hot garnished with the Soy Cream and coriander leaves.
Charred Pepper Salad
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
1 orange bell pepper
2 red onions, medium sized, sliced thin
2 cloves garlic, chopped
1 teaspoon dried oregano
6 fresh basil leaves (or 1 teaspoon dried basil)
1 teaspoon dried thyme (or 6 sprigs fresh thyme, stems discarded)
1 Tablespoon parsley, chopped
1/3 cup olive oil
2 Tablespoons fresh lemon juice
Zest of one lemon
1/4 cup herbed soy cheese, crumbled
1/4 cup pine nuts, toasted*
Salt and pepper, to taste
Place the peppers directly on top of a gas burner, or under a broiler, and cook on all sides, turning with tongs until completely charred. Then put the charred peppers into a Ziploc? bag.
Let the peppers rest in the bag for 5 minutes. Open the bag and let contents air. When the peppers are cool enough to handle, remove the charred skin, stems and seeds. Slice the peppers into 1/2-inch strips.
Toast the pine nuts on a cookie sheet in the oven at 325 degrees F for 5 minutes, or until golden brown. (You may also use preroasted pine nuts and skip this step.)
In a bowl combine the sliced onions, chopped garlic, oregano, basil, thyme, parsley, olive oil, lemon juice and lemon zest. Add the peppers and toss to combine.
Place the peppers in your serving dish and sprinkle with herbed soy cheese and pine nuts
Roasted Vegetable Salad
1 large red onion (peeled and cut into wedges)
3 large carrots (peeled and sliced thin)
1/2 pound cauliflower (trimmed into florets)
1/2 pound broccoli (trimmed into florets)
1/2 pound string beans (stemmed)
4 Tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
2 Tablespoons lemon juice
1 teaspoon dried thyme
1 teaspoon Dijon mustard
Preheat oven to 350 degrees F.
Place all the cut vegetables in a large bowl and toss with 2 Tablespoons of olive oil, 1 teaspoon of salt, and 1 teaspoon of pepper.
Place the seasoned vegetables on a baking sheet and roast in the oven for 20 minutes or until tender and browned.
In a bowl place the remaining 2 Tablespoons of olive oil, plus the lemon juice, dried thyme, and mustard, and whisk together.
Toss the cooked vegetables in the dressing and serve hot.
You are going to need to eat plenty of various beans and lentils (soaked lentils cooked with margarine, garlic, onions and ginger is a Vegan staple in India).
Me, I like a great steak!
Good Luck!
MEAT EATERS PI$$OFF. Some people are so rude.
...and breath..well check out www.allrecipes.com they have a vegetarian/ vegan section that give me lots of inspiration. Aubergine "meat"balls are my fave.
Grab the "In the Garden of Vegan" cookbook by Tanya Barnard and Sarah Kramer. All vegan recipes. They are usually quite simple to prepare.
green bean casserole-recipe on the french's onion can
Chap Chae (Korean vegetarian dish)
INGREDIENTS
2 oz cellophane mung-bean noodles
6 Chinese black mushrooms
1/3 lb tender spinach leaves
1 carrot
1 small zucchini
3 medium mushrooms
2 Chinese cabbage leaves
4 scallions
4 tbs vegetable oil
1 tbs sesame oil
3 garlic cloves - minced
1 tbs Japanese soy sauce
1 tsp sugar
1/2 tsp salt
To prepare:
Soak Chinese mushrooms in 1 cup hot water for 20 minutes
When they have softened, cut off the hard stems and slice the caps fine
Drop spinach into 10 cups of boiling water and boil rapidly for 2 minutes
Drain, run under cold water then squeeze out as much moisture as possible
Peel carrot, cut into 3 sections and then into fine julienne strips
Wipe off the fresh mushrooms and break off their stems
Cut the caps into very fine slices
Cut the nonwoody part of the stems into matchstick pieces
Cut away and discard the curly, tender part of the cabbage leaves
Save only the V-shaped core of the leaves and cut this into julienne strips
Cut the scallions into 2 1/2 inch sections and quarter the section with the bulb lengthwise
Combine the Chinese mushrooms, spinach, carrot, zucchini, mushrooms, cabbage, and scallions in a bowl
Mix well, separating all the spinach leaves
Heat the vegetable oil and the sesame oil in a wok or a 10 inch saute pan over a medium-high flame
When hot, put in the garlic
Stir and fry for 10 seconds
Add all the vegetables in the bowl Stir and fry for 3 to 4 minutes or until the vegetables are tender-crisp
Turn the heat to low
Add the drained noodles, soy sauce, and salt. Stir well, distributing the noodles evenly, and cook 2 to 3 minutes
Taste for seasonings
Traditional Cuban Black Beans
Serving Size: 6
1 pound dried black beans -- sorted & rinsed
2 1/2 quarts water
2 large green bell pepper -- chopped & divided
2 tablespoons olive oil
1 large onion -- chopped
4 cloves garlic -- minced
1 teaspoon hot red pepper sauce
1/4 teaspoon dried oregano
1 bay leaf
2 teaspoons sugar
3 teaspoons to 4 tsp. salt
2 tablespoons dry white wine
2 tablespoons olive oil
hot cooked white or yellow rice
Garnish:
chopped onion
Sort and wash beans and place in a Dutch oven.
Add water and half of bell pepper and bring to a boil.
Reduce heat and simmer, uncovered, 1 1/2 hours or just until beans are tender.
(If desired, beans can be presoaked overnight before this process.)
Heat 2 tablespoons of olive oil in a skillet over medium-high heat until hot.
Add remaining bell pepper, onion, and next 4 ingredients.
Cook, stirring constantly, 5 minutes or until tender.
Add onion mixture, sugar, and salt to beans, cover and simmer, stirring occasionally, for 45 minutes.
Uncover and cook for 15 minutes or to desired thickness.
Stir in wine and 2 tablespoons of olive oil.
Remove and discard bay leaf.
Serve over rice.
Garnish with chopped onion, if desired.
Jamaican Jerk Tempeh
from Vegetarian Ttimes... very spicy.
3 large cloves garlic, minced
1/4 cup minced fresh ginger
1/4 cup thinly sliced scallions (white and light green parts only)
1/2 small habanero chile, seeded and minced (use gloves or coat fingertips with oil first and don't touch your face)
1 1/2 tsp salt
1 1/2 tsp allspice
1 1/2 tsp thyme
1/4 tsp freshly ground pepper
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
2 tbsp olive oil
1 tbs lemon juice
3/4 cup apricot juice (can substitute with something like peach/mango juice or apple juice)
2 tbsp PURE maple syrup
2 8 oz packages tempeh, each cut into 10 thin strips
Preheat the oven to 350 degrees. Prepare marinade: In medium bowl, whisk together all ingredients, except for the tempeh. Pour into large shallow baking dish.
Add tempeh, turning to coat. Cover and bake, 40 minutes. Remove from oven and let stand 5 minutes before serving. Serves 6.
My notes: I put the habanero, garlic and ginger into the food processor instead of mincing them buy hand. actually, I throw everything but the tempeh into the processor and blend it up until smooth. but it is nice to have the scallion slices if you are into it. i cook for people who say they don't like scallions so I whir them up so they don't notice them but we still get the flavor from them.
Stuffed Portabello Mushrooms
From Em
2 tsp. olive (preferably extra virgin)
1 carrot, peeled and finely diced
1 medium onion, finely diced
1/4 green pepper, finely diced
1 clove garlic, minced
1 tsp. basil
1 tsp. oregano
1 cup cooked brown rice
Salt and pepper to taste
4 medium Portabello mushrooms
Heat 1 tsp. olive oil in nonstick pan over medium heat.
Add carrot, onion, green pepper and garlic.
Saute until crisp-tender.
Stir in basil and oregano.
Remove from heat and combine with rice.
Add salt and pepper to taste.
Remove stems from mushrooms.
Place mushrooms in lightly oiled casserole dish, stem side up.
Top with rice mixture, packing down slightly.
Brush lightly with remaining 1 tsp.olive oil.
Bake at 400 degrees for 20 minutes. This recipe can be easily doubled to serve four as a main course or eight as an appetizer. Serves: 2
Vegetarian Casserole
Serves 4 people, time cooking 20 minutes
2 medium potatoes, peeled and cut into chunks
1 large onion, chopped in chunks
2 carrots, thick sliced
2 tomatoes, cut into chunks
1 cup cooked borlotti or navy dry beans
2 medium zucchini, cut into thick slices
1 small vegetable stock cube
1 teaspoon dry or fresh origano
salt and black pepper to taste
2 tablespoons olive oil
1 cup water
In a medium saucepan put oil; add potatoes, carrots and onions and fry just for a few minutes.
then add rest of ingredients eccept zucchini and cooked beans.
Cover pan and cook on low heat for 10 minutes.
Add zucchini and beans and cook for another 10 minutes or if you want crispy vegies just 5 minutes only. Serve.
You can add any other kind of vegetables you like to this casserole
Source(s):
for more go here, I love this web site
http://www.ivu.org/
Vegan tacos:
Get some silken tofu, and mash it up along with Chipotle sauce, ketchup, cayenne pepper, chilli powder, paprika, and cumin, and a vegan barbecue sauce to taste. Heat it up a little, and use it in a vegan taco shell. Use canola oil, vegetable oil, or olive oil to fry the shells. Serve with lettuce, tomatos, onions, peppers, avocados, etc.
In general, tofu is good for simulating only two kinds of meat: ground beef (crushing silken tofu) and oriental tid-bits for stir-frys and such. (Get the strongest, and dice it.)
Other tricks will require you to figure things out on your own, since I'm not even a vegetarian.
Source(s):
Experimental cooking at camp. works wonders.
Festive Vegetable Bake
Ingredients:
7 tablespoons olive oil
2 medium onions, finely chopped
3 cloves of garlic, finely chopped
2 medium carrots, grated
1 aubergine, peeled and grated
500ml vegetable stock
4tbs dried apricots, soaked and liquidised.
1tbs parsley, chopped
? tbs dill, chopped
1 level tbs paprika
salt to taste
1 cup polenta (fine corn meal)
Method:
Heat the olive oil in a large frying pan. Fry onion and garlic until soft. Add carrot and cook for two minutes. Add aubergine, stir in and cook for a further two minutes.
Remove from heat and mix in remaining ingredients except for polenta. Stir in polenta, a little at a time, until a dropping consistency is achieved.
Pour mixture into a greased baking tin, and place in the centre of a pre-heated oven at 180C, 350F, Gas Mark 4. Bake for 30 minutes, or until the centre of the bake has set.
Enjoy with hot vegetables, cranberry sauce, vegetable gravy, and the trimmings of your choice; or leave to cool, and use in sandwiches and salads.
Potage de Garbanzosy Espinaca
Ingredients:
200g dried chickpeas
1 carrot, chopped
1 stick of celery, chopped
2 medium onions, chopped
large bunch of spinach, washed and chopped
1 large beef tomato
6 cloves garlic, chopped
1 bayleaf
1 tbs paprika
1 tsp sugar
salt
olive oil
Method:
Soak the chickpeas for eight hours, or overnight, in plenty of cold water.
Place the chickpeas, carrot, celery, half of the chopped onion, and the bayleaf, in a large pan. Cover with cold water, bring to the boil, and boil hard for ten minutes. Lower the heat, and simmer for one hour, or until the chickpeas are soft.
Fry the rest of the onion in a little olive oil, until softened, then add the garlic. Peel the tomato, by dropping in boiling water, then straight into cold water, which helps to loosen the skin. Chop, and add to the cooking onion and garlic, along with the paprika and sugar, and a pinch of salt. Once heated through, lower the heat, cover, and cook gently for ten minutes, stirring frequently (you may need to add a little water to prevent sticking).
At the same time, add the spinach to the chickpea pan. When the onion/tomato mixture has cooked for ten minutes, add to the chickpeas. Check the seasoning, and serve with warm chunks of bread. And most important of all...
Enjoy!
Homemade Vegan Cheese
Ingredients:
soya flour
vegan margarine
yeast extract or yeast flakes
herbs
salt and pepper
Method:
Melt a measured amount of margarine. Measure out the same volume of soya flour, and stir in to the melted marge gradually. Depending on absorbancy, you may need slightly more or less flour. Mix in dried herbs and yeast extract or flakes to taste (experiment with the flavourings - I tend to use basil and oregano, and sometimes a little tomato puree), and salt and pepper to taste.
Press into a greased container (perhaps the margarine tub), cool and refrigerate. Firm margarine will give you a hard cheeze for grating or slicing, and soft margarine will give you a spreading cheeze.
Vegan Pate
soya flour
olive oil
yeast flakes
garlic, crushed or grated
tamare or soya sauce
herbs
Method:
Mix together equal quantities of soya flour, olive oil, and yeast flakes; you may need to make slight adjustments to achieve the required texture.
Add garlic, tamare/soya sauce, and herbs of your choice.
Much nicer than the stuff in tubes
Chocolate Cake
Ingredients:
3oz soya margarine
7oz sugar
2oz firm tofu
soya milk to blend
4oz self-raising flour
2tsp baking powder
2oz cocoa powder
Method:
Cream together the margarine and sugar. Blend together the tofu and a little soya milk (this is the binding agent, replacing two standard eggs in the original recipe); add this to the marge and sugar. Mix in the remaining ingredients, and pour into a greased baking tin.
Bake in a preheated oven at 190C, 375F, or gas mark 5, for 1 hour. Cover loosely with foil half-way through cooking to prevent burning.
Enjoy!
Little bit concerned that some of the people on here are encouraging you to eat things like honey, cottage cheese and butter which aren't vegan. (But how many times have you got sick of explaining what a vegan actually is?!)
My advice would basically be, always use organic vegan vegetable stock in everything. You can also get a low salt one I think. But it's the only way I can find to really add any flavour to anything. It's perfect for soup, or sauces. Obviously you can also add lots for herbs and spices but you need to keep it interesting.
I was vegan all last year, but then I lapsed because I found it too hard.
Finally went back vegan again yesterday, filled with renewed enthusiasm and excitement! Plus, it's a great way to loose weight too. Never really got over the guilt of eating dairy for the last 7 months, so I'm gonna try really hard this time.
Good luck!
indi appa, parippu & pol sambol.
string hoppers- rice flower 'nests' with a coconut milk based lentil curry and the pol sambol is a coconut relish.. half a coconut, scraped and mixed with some pounded shallots or red onions, a clove of garlic, juice of 1 lime and a good teaspoon of dried chilli flakes and finally.. either 1/2 tsp of paprika or hot chilli pdr to give a nice red colour
borsch
correctness,It's Non-profit and only for informational purposes.
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