Vegan Recipes
930 topics in this forum
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This is a really quick and to the point kind of recipe: Add some sort of cooking oil to frying pan then throw in some Cabbage Spinach Cucumber Broccoli Peas Brown Rice Carrots Garlic And enjoy!
Last reply by eternaljustice, -
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Main thing to remember is that 2 C water:1/2 C nuts will give you a basic milk. The rest is up to you; you make it more nutty, thinner, thicker, sweeter, etc.; do it to your taste. Hopefully you have a good blender ********* Okay, long and verbose; but that's me at times Some raw nuts come with that flaky little jacket covering them which can contribute to a bitterness sometimes. Some peolple call for blanching the nuts with these (like almonds), which is dunking them in boiling water for 30 seconds, then removing them to cool. Then rub all the nuts in a dry towel and the skin comes right off. This is often done just to make the milk white instead of light …
Last reply by _raVen_, -
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jjaj's cookie and pies - i cant get enough of em. AT this rate, by the time I meet Tarz in person, I am going to weigh twice my current body weight!
Last reply by Tarz, -
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Check out VegWeb's new homepage! http://vegweb.com/
Last reply by CrispyQ, -
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What is the dif between the two in a recipe? What do they do? Also, I dont get the point of sweet recipes like for cookies and whatnot calling for a lil salt. What is the purpose of the salt in such recipes? Thanks in advanced for the cullinary education.
Last reply by CrispyQ, -
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These are the best Chocolate Chip Cookies I've ever had. Enjoy! Ingredients: 1 cup unbleached flour 1 teaspoon baking soda 1/4 teaspoon sea salt 1/2 cup vegan sugar 1/4 cup canola oil 1/2 teaspoon vanilla extract 1/8 cup water 1/2 bag of chocolate chips (I use Tropical Source 100% dairy free semi sweet chocolate chips) Preheat oven to 350 Mix all ingredients and spoon onto cookie sheets Bake for 9 minutes If the cookies seem a bit too soft, let them cool on the cookies sheet for a minute or two and then transfer to cooling rack. The cookies need to cool completely before eating, usually about 45 minutes. For some reason they do not taste good until they are …
Last reply by jjaj2022, -
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OK, I just bought like 30 pounds of wheat gluten flour from Bob's Red Mill, any good ideas on how to fortify it to maximize the protein. What do I need to combine with it?
Last reply by Sean, -
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Hey- Well the first brand of soy imitation-yogurt was awful, but thankfully the Silk tastes good and has the proper consistency, especially with wheat germ and dried cranberries. It might be kind of hard to find, luckily there is a whole-foods-type vegetarian and organic grocery store here in New Haven. Just thought I'd share this discovery.... Joel
Last reply by VeganGirl2006, -
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How/where do your store 1) your garlic 2) potatoes 3) green leafies 4) tomatoes 5) kiwis 6) mushrooms 7) avocados mangoes 9) bananas For example, do you store them at room temp in a basket? In the crisper part of the fridge? On the top shelf of the fridge? IN a cupboard away from light perhaps? Also, if in the fridge, do you take it out of the cler plastic bag that you put it in at the grcoery store? I dont think I am storing my stuff right. For example, I store potatoes at room temperature but then this weird stuff sprouts from the skins. I also store my garlic at room temperature just on the counter but it seems to go bad fast?
Last reply by SeaSiren, -
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This is my best ever stuffed mushroom recipe. Stuffed Mushrooms 16 very large mushrooms, stems removed but set aside Earth Balance for greasing pan & 'shroom caps 1 cup frozen spinach, thawed & drained well 1 cup breadcrumbs 1/2 block vegan mozz cheeze, shredded 1 teaspoon onion granules 1/2 teaspoon gralic granules 4 Tablespoons melted Earth Balance 2 egg replacer (I used Ener-G -- whisk 3 teaspoons of Ener-G into 4 Tablespoons of room temp water) Generously grease a baking dish with some Earth Balance. Grease each mushroom cap with Earth Balance, using the palms of your hand to get them thoroughly covered. Finely chop the mushroom stems. In a large …
Last reply by CrispyQ, -
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Holy crap I cant wait to make this! http://greenchefs.tv/deliciouslyraw/images/Movie-Player-Ravioli_02.jpg recipe at http://greenchefs.tv/deliciouslyraw/raw-ravioli/ that site has some awesome raw recipes, including chocolate macaroon pie i never knew that raw veganis, had so many options.
Last reply by crashnburn, -
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This is a favorite in my house, and i've come to find out that my relatives grew up on this! Shred Carrots, apples, add lemon or orange. optional dried fruit (let sit for a few minutes so they absorb the water from the salad) Raisins, figs, pineapple are some of our suggestions. We tend to eat it without the fruit, it's so yummy either way. And it tastes even better if allow to sit so the flavors mix, even the next day or so it will be great
Last reply by jjaj2022, -
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http://gknowledge.org/lib/exe/fetch.php/vegan/food/recipes/salad/forum-stuffedpeppers.jpg recipe courteousy of greenmonkey at another vegan site which can be found here: http://www.veganfitness.net/forum/viewtopic.php?t=5887
Last reply by crashnburn, -
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Another awesome (yet not calorie conscious, mind you!) vegan recipe from the incredible MichaelHobson (and the new farm cookbook). And to think, I love him for much more than his cooking!!!! Elizabeth's Double Dutch Chocolate Ice Bean 1 3/4 cups sugar 1/2 cup cocoa generous pinch salt 1/2 tsp vanilla 1/4 cup oil 3 cups soymilk Put sugar in blender, cocoa on top, and salt and vanilla. Put in half the milk and blend until the cocoa is smooth. Then add the rest of the milk and oil and blend until mixed. Follow directions for freezing with your ice cream machine. (I tripled the above recipe to fill my ice cream maker.)
Last reply by CrispyQ, -
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I Can't Believe It's Just Cabbage From Eating without Heating by Sergei and Valya Boutenko -1 head white cabbage -¼ cup olive oil -¼ cup lemon juice -1 tsp. salt -1 Tbl. or more of nutritional yeast Mix all ingredients in a bowl and decorate with your favorite herb. DELISH!!
Last reply by Gorilla, -
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Yum-tastic. Soo soo soo good! This stuff is fabulous. Get the message? Anyway, no pictures because I can't take the credit for this recipe. It's Mr. Michael Hobson's and he got it from the "new farm vegetarian cookbook" - probably the best cookbook in the world, in my humble opinion. Ok, enough chatter, here goes it... Tofu Manicotti Filling: Saute 1 cup chopped onions in 3-4 Tbsp. margarine or oil. Add: 1 1/2 cups chopped cooked spinach. (frozen works great) 2 1/2 cups mashed tofu salt and garlic to taste Stuff 1/2 pound of manicotti noodles and place them in a greased baking pan, with a little sauce in the bottom. Cover with the remaining sauce. (Note: I…
Last reply by veganmadre, -
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Well, sorta junky. Junk-for-Jay sounds better than Healthy alternatives to junk food for Jay Okay, to get you out of "choco 'n chips" mode, Jay, I've come up with a couple alternatives for you. For your chips hankering, these are awesome! They are poppodams. Traditionally made by deep frying, you micro these for fatfree. Made with lentil flour, and taste a lot like potato chips. Simply place one in the microwave on high for 40 seconds. To make them even more potatoey, spray with some olive oil spray before microwaving, or after, if you want. Probably won't need salt, but you can sprinkle some on, as well as any other spices, nutritional yeast for a cheesy flavor, …
Last reply by _raVen_, -
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I just found this websiteand thought anyone who is a raw vegan might find some of these recipes interesting --
Last reply by compassionategirl, -
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I made a rather tasty savory crepe recipe last night, and thought I would share it. I went from the description of a dish at a local crepe place (chickpeas, cilantro, and spring onions in a salsa mayonnaise); I just put those things together in a vegan version. 2 cans chickpeas 1 jar (about 16 oz) salsa about 1/3 bunch cilantro, chopped 2 spring onions, chopped 2 Tbsp Vegannaise (or other mayonnaise sub) Simmer the chickpeas in about half the jar of salsa for a while, about 20 minutes to half an hour. Stir occasionally. Take them off the heat and let them cool, chill them in the fridge for a bit, about half an hour. Once they are cool, add the chopped cilantro and…
Last reply by CollegeB, -
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I found this recipe on another fitness site I belong to. I haven't tried it yet, but it sounds good! I wanted to post it here so I don't lose track of it! "3-4 dates depending on size Take out the pits, cut them up, and mash with a fork (This may take some work) Dash of vanilla extract 1/2 Tbsp. natural peanut butter 1/2 Tbsp. old fashioned oats Mash all this together in a small bowl and enjoy. You can add a small amount of cocoa powder and sprinkle the top with a tsp. of sugar in the raw if you are feeling like a cruncy sweet treat. " Sounds like it makes 1 serving.
Last reply by Kathryn, -
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I'm not sure why I named this meal Sprout City but it's the first thing that came to mind. This is so yummy! Ingredients: 1 tomato 1/3 medium sized yellow onion 1/4 cup cilantro (approximately) 2-3 inches of cucumber 1 avocado sprouts of your choice (I used bean sprouts and a zesty blend) 2 sprouted tortillas sea salt and pepper to taste Dice tomato, onion, cilantro and cucumber to make pico de gallo Spread 1/2 avocado on tortilla Add sprouts and pico de gallo Roll it up and enjoy! (Next time I might add some chopped almonds) http://i2.photobucket.com/albums/y42/RIPMacDre/sproutcity004.jpg http://i2.photobucket.com/albums/y42/RIPMacDre/sproutcity006.jp…
Last reply by jjaj2022, -
1/2 head of cabbage cut to size preference( I dice it 1/4 inch pieces) 1 whole jicima(approx 1lb)(same size as cabbage) 1-2 carrots 2-3 tbsp of vinegar(I used ricewine vinegar) 1/4 cup of oj lemon juice(1 lemon squeezed) 1 cup of vegenaise fresh ground black pepper to taste any other seasonings to taste just mix it all together and serve chilled, just made it, it's really good.
Last reply by Sean, -
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Quick and easy... Lentil Curry with Chickpeas, Tomatoes and Spinach Ingredients: 2 Cups Red Lentils 1 Medium Red Onion (finely diced) 1 400gram tin Chickpeas 2 Cups chopped English Spinach 3 medium Tomatoes 1 teaspoon Tumeric 1 teaspoon Ground Cummin 1 teaspoon Ground Coriander I Tablespoons Minced Garlic 1 Tablespoons Minced Ginger half teaspoon dried vegan stock half teaspoon mixed spice 12 green cardamon pods Chilli Powder - (use your discretion) leave this out for no heat, a quarter teaspoon for mild, half for medium, more for hot 2 to 3 Tablespoons Extra Virgin Olive Oil 4 or 5 Cups water Method: - Remove seeds from the cardamon pods and crush. - In…
Last reply by heartborne, -
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Stir Fried Rice This was really good! 2 cups cooked rice, chilled Earth Balance for sauteing Small onion, diced Garlic – optional Approx 1/3 of a can of frozen orange juice concentrate – frozen or thawed, but not diluted! 1/4 cup soy sauce 1/2 cup cooked garbanzo beans 1/2 cup cooked kidney beans 1 cup lightly steamed chopped broccoli In your wok or fry pan, heat the oil & sauté the onion & garlic. When translucent, add the OJ concentrate & soy sauce & heat till bubbly. Add the chilled rice & stir fry till heated through. Add the beans & broccoli & heat & mix well. BTW, did you know that if you use chilled rice for stir fry, ric…
Last reply by CrispyQ, -
- 20 replies
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Another Picture Guide - though I believe it's relatively self explanatory: Vegan Pancakes 2 cups flour 1 tsp baking soda 1 tsp baking powder 2 cups soy milk 2 tbsp oil You could be dilligent and mix the dry ingredients and then add the milk and oil. I just throw it all in a bowl and mix it up! Preheat a skillet over medium heat and spray with nonstick cooking spray. Scoop about a 1/2 cup of batter, swirling as you scoop to make a circle. Cook until air bubbles are visible on top of pancake - you should see the bubbles evenly before you flip - otherwise it will cook the other side unevenly. http://img293.imageshack.us/img293/7087/pancakes16ff.jpg Flip panc…
Last reply by Metalbabe,
