Vegan Recipes
931 topics in this forum
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- 3 replies
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alright guys just wondering if anyone could help me cook some food that has lots of protein and carbs but doesn't make me feel full for hours after thanks
Last reply by August77, -
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what salad dressings are good?
Last reply by goob, -
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This spicy, crisp snack satisfies your need for chips. A great source of lycopene, beta carotene, omega-3s, and other nutrients. Guilt-free and fabulous! Blend the following until a thick, smooth batter forms: 3 roma tomatoes 1/2 onion 1/2 red bell pepper 1/2 jalapeno 1/4 zucchini 1 T garlic 1 T lemon juice or raw apple cider vinegar 1 t chili powder 4 T raw sprouted golden flax 1 t raw coconut aminos Spread batter thin (approximately 1/4") on a dehydrator screen. Dehydrate for at least 12 hours at 105 degrees, or until crisp. You may need to flip the mixture over to ensure both sides are dry half way through. Peel off of screen and…
Last reply by ICanDoThis, -
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A friend pointed this out to me and I feel this is a good place to share it! It's a YouTube cooking video, put to music. I you are not a fan of metal music, this might be a bit too much for you. It is however, still f*'n awesome!
Last reply by asparagus, -
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I cooked too much, and I wonder if I could freeze it now? Any experiences? I searched internet and some say it is gross when thawed. Thanks!
Last reply by lobsteriffic, -
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http://i56.tinypic.com/5wfces.jpg Vegan Power Stew Designed for Bodybuilders on the go! Makes 3 - 16 ounce portions Preparation time 35 minutes Nutrition Facts Total 3 Portions Protein: 66 grams Calories: 1307 Carbohydrates: 144 grams Fat: 56 grams Fiber: 21 grams Equipment 2 Stainless Steel Sauce Pans 2 Quart Size 3 Thermos Vacuum Insulated Food Jar Stainless Steel 16 Ounce Size 1 Norpro Stainless Steel Wide-Mouth Funnel Ingredients 2 and 1/2 Cups Water 1/3 Cup Quinoa 1/3 Cup Split Yellow Mung Beans 1/2 Cup Water 1 Sliced Carrot 1 Sliced Summer Squash 1 Sliced Potato 1 Cup Spinach 1 Teaspoon Coriander Powder 1 Teaspoon Cumin Powder 1 Teaspoon Turme…
Last reply by Marcina, -
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Sorry if this seems like a silly question but.. Every time a recipe calls for dates to be blended until smooth, I never get smooth dates. I've tried soaking them. (how long are you suppose to soak them?) and even that didn't break them up into a smooth consistency. So i made a preworkout sports drink from Thrive and it called for blended dates in there. I did this, and blended for a very long time, and there are always still chunks of dates swimming at the bottom of my drink..yuk. Is there a secret to this?? thanks! CArre
Last reply by jacobh8494, -
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Atm I have my oats in the morning, but nothing but beans(dry, not canned), extra firm tofu, and broccoli throughout the rest of the day. I'm 232 lbs, about 40% body fat(stage 2 obese). I hear people recommend 1g of protein per pound, which for me means 232 grams a day, so that means 928 of my calories need to come from protein, and scooby's workshop says to eat 2450 calories a day for a 20% calorie reduction from my maintenance, so I roughly need to eat 40% of my calories from protein.
Last reply by PdevC, -
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This is one of my favourite Quinoa recipes.Spicy Vegetable & Quinoa Laksa.I use a can of coconut milk mixed with soya milk instead of the cow juice.I use a Tikka Masala paste. http://www.bbcgoodfood.com/recipes/2577/spicy-vegetable-and-quinoa-laksa?pager.offset=20 Enjoy. LBL.
Last reply by Laid Back Larry, -
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http://i53.tinypic.com/651wcx.jpg Goji Cacao Energy Protein Bars Serves 8-10, Vegan, Gluten-Free, Quick and Easy! The original recipe for this bar only has 5 grams of protein per bar, however you can increase the protein content by adding protein powder. Add some water to the protein powder to make into a paste and add to the recipe. Cacao nibs are small pieces of cacao beans; most are heated but I prefer using them undamaged by heat (look for those labeled "raw"). They add a rich, dark-chocolate crunch to recipes. To make date paste, mash semisoft, pitted dates, such as organic medjool, by hand. Dates vary in moisture content, so you may need to add a teaspoon …
Last reply by Arion, -
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If so, how do you get field peas to sprout properly?
Last reply by sebastiaan56, -
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Hi Everyone, I'm new to this website and am considering becoming a vegan again. I was a vegetarian then a vegan for most of my life, then approx 4 years ago I started to eat fish and then chicken 2 years ago. During the past 4 years I managed to get very lean, eating a diet of mostly vegetables, protein (chicken, fish and low fat dairy) and getting all of my carbs from veggies. I rarely eat grains or fruit. I train 6 days a week. I have just read Dr. Joel Furhams book Eat to Live and it has made be want to adopt my vegan diet back. However I am terrified that I will gain weight as it seems to be so carb heavy compared to how i eat now. The main difference for me…
Last reply by fembreak, -
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This is what i had for dinner last night, shiitake mushroom chinese stir fry. http://vegankingdom.co.uk/?attachment_id=444 Recipe here - Vegan Shiitake Mushroom Chinese Stir Fry
Last reply by powerlifer, -
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I found this amazing recipe not too long ago and did it already a few times. Put one silken tofu and 1/3 cup of nutritional yeasts, some salt and pepper in a food processor (I use a blender). Mix it well. Poor it in a pie crust of your choice with some vegan bacon bits. Bake it in the over for 30m and it's done! So about 5 minutes of preparing the food, 30m of cooking, and some really good food that actually takes quite similar to the original it seems. One issue I have though, is that although half a pie fills my stomach, I'm starving not too long after... It seems the silken tofu is mostly water and therefore this meal it's not a lot of protein either... Any ide…
Last reply by gee, -
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Do someone know good poppy seed recipes? I know it's high in calcium and iron, so I would like to eat it more often.
Last reply by wera_penera, -
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One serving of Oats + Quinoa; Nutritional yeast or fruit for flavor. I find this is a great way to get more protein in the morning.
Last reply by kckas, -
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Anyone know what they're having for dinner tonight? Or already had? (whatever your time zone is)
Last reply by killer_octave, -
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Does anyone know any Japanese recipes they can share.Right now i pretty much just make miso soup with tofu and wakame leaf.Apart from that i just use udon noodles and experiment. Please share.
Last reply by nighatwasim88, -
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Since I made the jump to vegan last Spring, I've gotten more and more into cooking. I'll see a recipe and want to try it, if it looks simple. I even send recipes, links and restaurants to try to friends & family who are vegan / vegetarian. It seems with meat, cooking was a chore but now it actually seems easier! I'm not talking about a pasta and veggie dish either since I'm not into pasta. My favorites tend to be Mediterranean probably because that's what I grew up eating. Is this unique or have others experienced this also?
Last reply by AlexNLP, -
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I am translating a text for my job, and it mentions Marmite... Never heard of. What is the taste? I found something on Wiki, but I would like to hear from you. What is it similar to? Looks like barley malt, but they say it is salty... Thanks
Last reply by TomSan, -
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Anyone try cooking tofu in a crock pot? We got a crock pot for Christmas and wanted to try tofu in it, but I'm unsure of how it would turn out? Thanks.
Last reply by y-girl, -
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Anyone planning on making anything special for Christmas?
Last reply by Gogirlanime, -
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Hey, I'm thinking of having more nuts in my diet- cashew or almond. But I'm kind of lazy to munch through so many. So, I thought of blending them. Is this ok? I don't think I'll loose any nutrients, right? I assume I can eat them straight from the blender? This will be for breakfast, after I've taken my bread. I know there are nut spreads but they are pricey where I am [Malaysia]. Thanks.
Last reply by Baby Hercules, -
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Been making this hot cocoa recipe for a few days, I love it. 1 Cup of plain soymilk 3 TBSP of coconut milk 1.5 TBSP of cocoa powder 3/4-1 TSP of Stevia Dash of vanilla extract or vanilla shavings 1 Sm cinnamon stick or cinnamon powder I mix all the dry ingredients in a bowl while heating the coconut milk and soy milk on medium heat with the cinnamon stick in the pot, whisking occasionally. Then once I see bubbles forming I remove the cinnamon stick and add the rest of the ingredients, increase the heat to med-high and whisk until it starts to steam. Remove from heat, pour it in a mug with the cinnamon stick and enjoy.
Last reply by Gogirlanime, -
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Hello, I have a packet of red adzuki beans which I bought in June. Haven't opened it since. Can I still use it? More importantly, how do I prepare it? Thanks.
Last reply by Marty,
