Vegetarian Recipe Thread - JUST RECIPES...

[Robeson]

...Everybody is posting such good recipes here, we need to consolidate them. Just post recipes for this thread. If you have a good one, post it!!

[Robeson]

1. Pasta Primavera

1 Cup of whole wheat elbow noodles
2/3 Cup of frozen peas
1 large tomato, chopped
2 tablespoons freshly grated parmesan cheese
1 clove of garlic
Pinch of fresh parsley
Pinch of fresh basil
Dash of black pepper
4 oz. of stir fried tofu, i.e. heat and brown in skillet.

Boil water, and add noodles. Cook per instructions on package. Drain.

Cook peas according to package. Drain

Add all ingrediants from above, and mix well.

This makes 2 servings, and is a very quick dish to whip up.

[Kenneth ken]

2. a juice recipe

I'll post some real food recipes too, but for now:

2 apples
1 bell pepper
1 lb carrots
1 bunch celery
1 cucumber
1-2 cloves garlic
handful of spinach

run it all through a vegetable juicer, toss the pulp into the compost heap.

serve with:
8-10 brewer's yeast tablets - just swallow them whole and wash down with the juice

makes about 36 ounces. Chock full of vitamins and minerals.

:D

[kayleybeth]

3. Vegetarian artichoke-faux-sausage-cornbread stuffing

1 16 oz. package of dried cornbread stuffing
1 16 oz. package Gimme Lean sausage flavor, cooked and crumbled
2 Knorr vegetarian vegetable bouillon (extra large) cubes
1 & 1/2 sticks butter or vegetarian margarine
2 jars marinated artichoke hearts, drained and coarsely chopped but not rinsed
6 stalks of celery, chopped fine
10 medium toes fresh garlic, chopped fine (more or less to taste)
1 large onion, chopped fine
2 eggs or egg-substitute equivalent
Salt and pepper to taste
Celery salt to taste
Parsley to taste

Prepare Gimme Lean faux sausage as directed and crumble into small pieces. Set aside. Chop all vegetables, including artichoke hearts, set aside. Place dry cornbread stuffing in large mixing bowl. Boil 2 cups of water in a saucepan, dissolve buillon cubes and stir. Melt margarine in microwave or saucepan. Pour bouillon and melted margarine over cornbread stuffing and stir until moist. Add "sausage" crumbles and chopped vegetables. Add seasonings and egg substitute or eggs (beaten well) and stir very well. Mixture should be moist. Add more liquid- hot water or additional melted margarine if necessary to moisten. Spoon into pyrex baking pan, dot top with margarine and bake in 350 degree preheated oven for 45 minutes to 1 hour or until just done but not dried out.

[Robeson]

4. Veggie and Lentil soup....

....kaitykaity gave this one on another thread on here:

Which brings me to my lentil & veggie soup! Make a big pot of this on Sunday and you'll gladly drive past the drive-ins on your way home. Yummy, fast and cheap! In a heavy soup pot, sautee 1 cup each of finely chopped celery & onion with lots of garlic in some olive oil until it's translucent. Add about 8 cups of water and a small bag of rinsed lentils; bring to a boil, then add one cup each of diced potato and carrots. Turn the heat to low and simmer for 25 minutes; then add 2 cups of chopped spinach, salt, and pepper & cook 5 more minutes.

[K8-EEE]

5. OK, Reposting Fettucine With Baked Garlic Sauce

Don't be afraid of the amount of garlic; when you bake it for a long time it mellows out.

The paprika is more for color; this baked garlic, while absolutely heavenly, does take on a green-ish/gray-ish hue. Adding paprika gives this dish a nice warm saffron-ish color that more matches is double-dee-lishousness!

I like this with a seasonal green veggie; chopped broccoli this time of year, steamed asparagus in the spring.

Just make sure you use really good olive oil in this -- the expensive stuff, then you can't go wrong!

======================================================================

Roasted Garlic Fettucine

Bake six whole heads of garlic (each wrapped in foil) in a 350 degree oven for 45 minutes, then take them out and let them cool.

When cool squeeze out the roasted garlic cloves into a food processor or blender. Blend with 8 tablespoons of extra virgin olive oil and salt to taste and paprika (or chili powder if you want a little heat.) Toss with cooked fettucine.

Hot or room temperature this rocks; I like to put some fresh parmesan cheese on it but it's good without for vegans.

If you really want to knock them out, bring steamed artichokes too! Turkey? WHAT turkey?

[smbolisnch]

14. One of my new favorites!!

Beware though, you might stink like a clove of garlic after you eat this! I now only make it when I don't have to get too close to people soon after. The first time I made it, I am surprised my patients could stand to have me in their rooms let alone close the them checking their vitals!
Nevertheless, YUM!:silly:

[Maru Kitteh]

24. I love the smell of Garlic, for one

So next time I feel the need to have my blood pressure checked I'll call ya.

Also, have you taken into account the fact that you probably have a much better sense of smell than they do? Since I went vegan......... I can smell EVERYTHING. My sinus problems are gone and my mouth doesn't taste like anything enymore, no more rot and flem ao ..... WHOOOOOSHHHHH............ all the outside smells just come right in.

[smbolisnch]

25. Haha, it's a deal!

Even if other people can only smell it a little bit, it makes me totally self conscious, like a walking head of garlic. :P It is still SOOOOOO good though!!

[6000eliot]

18. Thanks so much for this recipe

I made it for a dinner party tonight, and it went over really big. This stuff is excellent!

[Totally Committed]

127. This was awesome!

Thank you for the recipe!

TC

[Elad]

6. Vegan pasta salad (always a hit among veggies and meat-eaters alike)

I've had so much success with this recipe it's amazing, everyone loves it. Meat-eaters who don't realize it's vegan always ask what my secret is. :)

Cook approx. 16 - 24 oz. of pasta, penne works good. While it's cooking, make the dressing:

Dressing consists of:
1 small (I believe 12 oz.) jar of vegenaise
1/2 tspn. apple cider vinegar
1/2 tspn. lemon juice
salt
pepper
garlic powder
dill weed
parsley
oregano

I don't use exact spice measurements, so you'll have to guesstimate. Generally I add a little bit in at a time and taste it, continuing to add more of each spice until I get it how I want it.

The most important spice is dill weed, add this very liberally. A fair amount of salt, a smaller amount of pepper, a *very* small amount of garlic powder, a decent amount of parsley, and a small amount of oregano. Mix it all together, taste it, and see if it's good.

Chop a medium red onion into fairly small pieces, and add to the bowl containing the dressing. Chop up celery until you have about as much as you do onion, then add an extra stalk so you have a little more celery than onion. Add the celery to the dressing bowl. Mix it all together, put aside until pasta is done.

Once pasta is done, drain like normal. There are two tricks that I've found that make this taste so much better. The first is to chill the pasta before mixing it with the dressing. You can do this by running cold water through it for several minutes, mixing ice cubes in with the hot pasta, and/or putting it in the fridge for a few hours.

Once the pasta is chilled, mix with the dressing thoroughly in a large bowl. The second trick is to leave it in the fridge to chill overnight before serving, it lets the flavors mix/sink in much better.

Serve cold and enjoy!

[Mr. McD]

7. Barley Stew

1 cup barley
1 large onion -- chopped
4 cloves garlic -- chopped
4 slices ginger
2 15 oz cans diced tomatoes
2 carrots chopped
1 can (fill in the blank) beans ( I use black or kidney beans)
1 teaspoon curry powder(I usually use more).
4 stalks celery sliced thin
2 potatoes peeled diced
5 cups water
Salt to taste

Sauté onion, garlic, ginger and curry in nonstick pan.

Continue to sauté adding the remaining ingredients; bring to a boil and turn to a simmer.

Simmer until potatoes and carrots are cooked and barley is tender. You may have to add more water.

Serve with hot bread.

Variations: Add other vegetables such as corn, peas. Omit potatoes.

[Catchawave]

8. Lebanese Vegetable Stew With Chickpeas

Lebanese Vegetable Stew With Chickpeas

(Preparation 50 minutes)

1 eggplant (about 1 pound)

2 tablespoons extra-virgin olive oil

1 large onion, chopped

Salt and freshly ground black pepper

2 medium zucchini, about 12 ounces, cut into 3/4-inch dice (see note)

1 cup tomato sauce

2 to 4 garlic cloves, chopped (optional)

1/2 teaspoon ground allspice (optional)

1/2 cup water

15-ounce can chickpeas, drained

1/3 cup chopped fresh Italian parsley

If the eggplant skin is not tough, you don´t need to peel it. Cut the eggplant into a 3/4-inch dice.

Heat the olive oil in a large skillet over a medium flame. Add the onion and saute 7 minutes, or until the onion starts to turn golden brown. If the onion dries out, add 1 tablespoon water and cover until onions are done.

Add eggplant, salt and pepper. Reduce heat to low, cover and cook 5 minutes, stirring occasionally. Add zucchini, cover and cook an additional 3 minutes.

Add the tomato sauce, garlic, allspice, water and chickpeas. Cover and cook over a low flame 25 minutes, or until eggplant is tender. Add half the parsley and simmer 30 seconds. Taste and adjust seasonings. Stir in remaining parsley and, if desired, additional olive oil. Serve hot, room temperature or cold.

Makes 4 to 6 appetizer portions, or 2 to 3 main courses.

Note: If available, Levy recommends using a pale-green zucchini variety.

(Recipe from Faye Levy´s "Feast from the Mideast," Harper Collins, 2003, $29.95.)

___

EDITOR´S NOTE: J.M. Hirsch can be e-mailed at jhirsch(at)ap.org.

Also, link:

http://news.mainetoday.com/apwire/D7UNRPQ01-313.shtml

[Catchawave]

9. An English Christmas Menu and Recipes

I'll just post the link to save space:

http://www.vegsource.com/xmas2.htm

***
Great recipes for those not fans of *fake meat*, like me!

[Mr. McD]

10. Channa Daal Khichiri (Lentils And Rice With Onions)

1 tbsp. oil
1 cup rice
1/3 cup lentils
1/2 cup sliced onion
1 tsp. cumin seeds
1 cinnamon stick
2 cloves
2 cardamom pod split or bruised
10 peppercorns -- (10 to 12)
1 tsp. Salt

Rinse rice and lentils separately, and soak them in 2 1/2 cups of water for 20-25 minutes. Drain them well and put off to side. Slowly fry the onions, in heavy saucepan in 1 tbsp oil. When they begin to caramelize and brown, and exude moisture, add cumin, cinnamon, clove, cardamom, and peppercorns. If they stick, add a little water. Stir until onions are golden brown. Add 2 1/4 cups off water, the salt, and put in lentils first. Let it come to a boil, reduce heat to a minimum, cover and cook 10 minutes, add drained rice, stirring gently to mix lentils and rice together. Cover and continue cooking for 20-25 minutes, let stand 3 or 4 minutes before serving.

[Robeson]

11. Alfredo Sauce...

Serve over pasta with green peas and chopped red peppers.

1/2 large head cauliflower
1 cup low-fat or non-fat ricotta cheese
1 cup buttermilk
3 tablespoons grated Parmesan cheese
1 12 cups of vegetable broth
1 clove garlic
1/2 teaspoon black pepper
Dash of paprika

Cut the cauliflower into bite-size pieces and steam for 5 minutes. In a food processor or blender puree the cauliflower with all other ingredients. Adjust seasonings to taste.

Will make a thick sauce. Use more broth for a lighter sauce, or more buttermilk for a richer sauce.

Makes 12 servings, or about 4 cups. Can freeze remaining to use later.

[6000eliot]

12. Looking for a recipe

Does anyone have a good vegetarian chili recipe that doesn't include TVP? Every one I come across has it, and I don't like it particularly.

[ronzo]

15. simple chili.

I'll throw this one out here. The only TVP we used to cook with was awful, but that was a few years ago. flakes? chunks?

anyway,

We used to make it with Morningstar faux crumbles, and I think it was vegan... I've been using the Boca crumbles lately.

2 cans bush bean chili magic (blue)
2 cans diced tomatoes w/green pepper and onion, use the juice.
2 pouches of soy crumbles
salt to taste
hot sauce of choice to taste
about 1/4 tsp ground cinnamon
black pepper doesn't hurt

Just combine, get it rolling, reduce heat and let simmer uncovered for about twenty or thirty minutes, stir on occasion.

Great over pasta w/ cheddar, fresh tomatoes and minced onion...

[6000eliot]

16. Thanks

This sounds good. I'll try it and let you know.

[livinginphotographs]

30. Just FYI...

I'm almost positive that the Morningstar crumbles are vegan. I use them in my own spaghetti sauce.

I may give that chili recipe a try sometime this week. Sounds great.

[LeftyMom]

21. Chili

PM me if you need more details on this one. I don't tend to measure stuff so feel free to alter quantities to taste.

*LeftyDad's favorite chili*

Use a big stockpot for this, if it makes too much it freezes well. :) To start crumble and brown one chub of Gimme Lean Sausage style, then add one large chopped yellow or white onion, one or two (depending on size) bell peppers cut up and some garlic. When the onions are starting to clarify add 28 ozs (2 normal cans or one big one) of crushed tomatoes with green chilis, two cans (drained and rinsed) of black beans and two cans (drained and rinsed) of pinto beans. If things look thin add a bit of tomato paste.

Once all the main ingredients have heated through it's time to add seasonings. At this point I add frontier brand mexican seasoning (I buy it in bulk at the health food store) to taste (I think I use about 2 tbsps but I can't promise that's right,) a pinch of red pepper flakes, a tablespoon or two of blackstrap molasses (the secret to the smoky sweet taste of my chili) and a splash of tamari.

Then I let it simmer a bit longer and fine-tune the seasoning if required. It's good with tortillas, over rice, with cornbread... I'm hungry now.

[livetohike]

29. Leave out the meat in any chili recipe you like

Here's my basic recipe!

1 large onion, chopped
1 large green bell pepper, chopped
2 Anaheim peppers, choppe
2 tsp. vegetable oil
1 (28 oz) can of tomatoes
1 (28 oz) can of kidney beans (or 1 lb. of dry beans, cooked)
chili powder to taste
salt to taste

Saute the onions and peppers in the oil. Add the chili powder and saute for a few minutes more. Add the tomatoes, kidney beans and salt and bring to a boil. Cover and turn the heat down to low. Simmer for 30 minutes.


Then I have small bowls of grated cheddar cheese and sliced green onions on the table to add to the chili.

Dont' forget the cornbread, too.

[watrwefitinfor]

133. Great idea. You can also add a handful of bulghur

to any meatless chili (or spaghetti sauce, etc.) about 20 minutes before it finishes cooking. Unless you tell them they won't know they're not eating meat.

Wat

[prole_for_peace]

111. i have used one of the chili mix pouches and sub'd

black beans, pinto beans and some chopped up carrots for the meat. it was a little strong and the next time i watered it down a little but it was actually pretty good.

[curse10]

13. tex-mex tofu burritos

1 (10.5 ounce) package of extra firm tofu, drained and cut into cubes
1 teaspoon ground cumin
1 teaspoon chili poweder
1/2 teaspoon ground cinnamon
2 teaspoons cider vinegar
2 teaspoons vegetable oil
1 cup sliced onion
1 cup julienne cut red bell pepper
1 cup julienne cute zucchini
1/2 cup corn, black bean and roasted-red pepper salas
1/4 teaspoon salt
1/4 cut sliced green onions
1/4 sour cream or your favorite vegan sour cream
1/4 shredded Monetery jack cheese or vegan cheese
Tortillas

1. place tofu in dish, sprinkle with cumin, chili powder, cinnamon, and vinegar. Toss gently to coat; set aside.

2. Hea toil in a large skillet over medium heat. Add onion and saute about two minutes. Add bell pepper and zucchini and saute for about 4 minutes. Stir in tofu mixture, salsa, and salt and cook for a few minutes more.

3. Warm the tortillas, add mixture and top with sourcream, cheese, and green onions.

:-)

[Robeson]

17. Tomato Sauce - posted by Kenneth ken on another thread....

....

Here's a tomato sauce I like:

1/4 C Olive oil
1 med onion minced
½ bell pepper minced
10 cloves garlic minced
½ lb mushrooms minced
3 x 28 oz blended plum tomatoes
3 x 6 oz tomato paste
½ C dry wine
1 t basil
1 t parsley
1 t oregano
1 t thyme
1 t sage
1 t rosemary
1 t crushed red pepper
2 T sugar
3 bay leaves
1 t salt
½ t pepper

Heat the olive oil
Add onion, green pepper, garlic, mushrooms saute until tender
Add all other ingredients, Bring to boil
Reduce heat, simmer for 4+ hours.

[Kenneth ken]

20. which isn't really "my" recipe

but I don't remember right off where I got it. Still, it's yummy.

[smbolisnch]

19. Fried Rice

Ok, I just made this earlier, with no real recipe, but it was delicious!

-Dissolve a veggie bullion cube in 2 cups of boiling water.
-Add 1 cup of brown rice
-Add 1 Tblsp Vegan Butter (or regular if you aren't vegan)
-Boil for 1 minute while stirring then reduce to med-low heat and cover
-Cook for 1 hour without lifting the lid
-saute 1/4 cup chopped onions and carrots in soy sauce
-Remove rice from heat and mix in veggies and about 1/2 cup of peas.

Voila!

Delicious for a snack, lunch or side dish!

Meg

[Elad]

22. Found this in a magazine, tried it last night - very good!

Should be served with brown rice, or some other grain.

Sauce:
1 cup coconut milk
2 tablespoons cilantro
1 teaspoon red curry paste (or more or less to add/subtract spice/heat)
1/2 teaspoon sugar
1/2 teaspoon salt

Mix all these very well, and set aside.

Cut 14 oz. extra firm, water-packed tofu into large, flat pieces, and pat dry. Sautee in large frying pan in olive oil over medium-high heat for several minutes, until one side is golden brown. Flip all tofu pieces over to other side, and sautee another few minutes until both sides are pretty well cooked.

Add 1 sliced medium red bell pepper, 3 cups baby spinach, and one small head of broccoli, and the sauce to the frying pan. Mix well, cover, reduce heat, and cook another 2 - 5 minutes until the veggies are tender, stirring once or twice.

It was delicious!

[smbolisnch]

23. Black Bean Chili

~ 2 Cans of black beans (don't drain them)
~ 1 can of diced tomatoes with jalepenos (don't drain these either)
~ 1/2 package of old el pase taco seasoning
~ 1 chopped onion
~ 1 can creamed corn
~ seasonings as you like

Mix it all together in a large saucepan and cook on low-med for an hour. Sprinkle with vegan cheese and sour cream and voila! It is so hearty and yummy!

[justiceischeap]

26. Goulash/Stroganoff

1 12oz. pkg veggie(vegan) ground round
4 cloves garlic (or more depending on your tastes)
1/2 small onion
4 Tbs. vegan margerine
1 1/2 cups water (I use vegetable broth)
2 Veg bullion cubes
1 cup vegan sour cream
1 package of ribbon noodles (egg free - Mueller makes an egg free noodle)

Directions:
Melt margerine in a large pot. Add garlic & onion and saute until soft. Add veg ground round until slightly browned. Add water(broth) & bullion cubes to the mixture. Cook covered on med. heat for 20 minutes. Add vegan sour cream to the mixture & cook for 5 more minutes on low heat. Mix sauce with cooked ribbon noodles and enjoy!

Serves 4

I also like to add mushrooms. You can add anything to it, really.

[Stuckinthebush]

37. Oh my lordy!

That was good!

We had it tonight and the kids cleaned their plates.

Yea! Thanks for the recipe!

[Beaverhausen]

43. I made this the other night. It was great but I have a question

I made it veggie not vegan and I did add mushrooms but...

it didn't seem like it would get thick enough after I added the sour cream so I added some flour (had no cornstarch). Should I have just waited a few more minutes or cooked it longer to get it to thicken?

It really was good though. Thanks for the recipe.

[iconoclastic cat]

62. Yes, let it simmer. But keep an eye on it.

[kayleybeth]

54. This was so good!

We had this for dinner last night and everyone loved it. I added mushrooms and a little white wine and a good amount of fresh cracked black pepper.

We're definitely adding this one to the rotation, thanks for the recipe!

[iconoclastic cat]

63. Everybody: Try adding sliced green bell peppers (thick chunks).

Yum!

[Cobalt Violet]

27. Indian Tomato Lentil Soup

Indian Tomato Lentil Soup

1 Tbsp. olive oil
1 onion, chopped
2 Tbsp. grated peeled ginger root
4 garlic cloves, minced
1 tsp. ground cumin
1/2 tsp. ground coriander
One 14 oz. can crushed tomatoes (no salt added)
1 cup dried lentils (red or brown)
1/2 tsp. salt
2 tsp. fresh lemon juice

Saute onions in oil about 5 minutes until soft.
Add the ginger, garlic, cumin and coriander; stirring, 1 minute.

Stir in the tomatoes, lentils, salt and 4 cups water; bring to a boil. Reduce the heat and simmer until the lentils are soft, 45 minutes or more or brown lentils; 30 minutes for red lentils.

Add the lemon juice.

********************************************

I made it once with brown and once with red lentils.
And I making a double pot with both now. I have also add chopped potato and carrots one time too.

[kayell]

28. Barley Lentil Soup with Mushrooms and Kale

Barley Lentil Soup with Mushrooms and Kale

Servings: 6

* 2 onions
* 8 oz. crimini mushrooms, sliced (aka baby portobellos)
* 1 tbsp. garlic, minced
* 2 quarts water
* 1 cup green lentils
* 1/2 cup pearl barley
* 2 carrots, diced
* 2 sprigs fresh thyme
* 2 sprigs fresh rosemary
* 3 bay leaves
* 1/2 tsp chipotle powder
* 2 tsp. paprika
* 1 bunch kale, shredded (dinosaur kale was very good)
* 4 green onions, sliced, green part also
* 2 tbsp red wine vinegar

Dry sauté onions over moderate heat until they start to brown, then add mushrooms. When they begin to sweat, add garlic. Sauté a minute or two more, then add water, lentils, barley, carrots, herbs, chipotle and paprika. Simmer until lentils and barley are soft. Add kale and green onions. Simmer another 10 minutes, then add vinegar, stir and serve.

(I don't add any salt in cooking, but do find this this needs some. I add several big splashes of chipotle tabasco sauce at the table which adds some salt, without the excess that would come from cooking with it. Extra vinegar or lemon juice would be good for those who can't have any salt, or don't like that much heat.)

Serving size - about 2 cups

253 calories, 11 from fat, sodium 57 mg, potassium 1015 mg, total carbohydrate 49 mg, dietary fiber 17 mg, protein 15 mg, Daily Values Vit A 171%, Vit C 133%, Calcium 18% iron 35%, thiamin 22%, riboflavin 23%, niacin 23%, B6 28%, Folate 50%

[smurfygirl]

31. Macaroni and "cheese" casserole (the best) vegan

Cook 3 1/2 cups elbow macaroni or rotini

In a saucepan, melt 1/2 cup soy margarine over low heat. Beat in 1/2 cup flour with a wire whisk and continue to beat over a medium flame until the mixture (called a roux) is smooth and bubbly. Whip in 3 1/2 cups boiling water, 1 1/2 tsp. salt, 2 Tbsp. soy sauce, 1 1/2 tsp. garlic powder, and a pinch of turmeric, beating well to dissolve the roux.

The sauce should cook until it thickens and bubbles. Then whip in 1/4 cup oil and 1 cup nutritional yeast flakes.

Mix part of the sauce with the noodles and put in casserole dish, and pour a generous amount of sauce on top. Sprinkle top with paprika and bake for 15 minutes in a 350 degree preheated oven. Put in a broiler for a few minutes until "cheese" sauce gets stretchy and crisp.
Courtesy of The New Farm Vegetarian Cookbook

note...if you use nutritional yeast powder cut it in half or at least by 1/4 cup or else it will be to strong.

[smurfygirl]

32. melty nutritional yeast "cheese" VEGAN

1/2 cup nutritional yeast flakes
1/2 cup flour
1 tsp. salt
1/2 tsp. garlic powder
2 cups water
1/4 cup margarine
1 tsp. wet mustard

mix dry ingredients in a saucepan. Whisk in water. Cook over medium heat, whisking, until it thickens and bubbles. Cook 30 seconds, then remove from heat, whip in margarine and mustard. It will thicken as it cools but will thin when heated, or add water to thin it.

Variation: For a richer, stretchier sauce that's good on pizza, substitute for the flour: 1/4 cup ornstarch and 2 Tbsp. flour. Instead of margarine, whip in 1/2 cup of oil after it cooks, and add as much as 1 cup of water at the end, or as needed to make a thick, smooth sauce that pours easily. Pour it on pizza and for the few minutes of baking, put pizza under broiler for a few minutes to form a stretchy, golden brown speckled skin (yummy).

[livinginphotographs]

33. Potato curry.

(sorry for the late reply, wanted to perfect this before I posted it)

6 medium potatoes (I've used as few as 4 with this recipe, though)
3 tablespoons of oil
1 teaspoon salt
1 teaspoon cumin
1/2 teaspoon mustard seed
1 teaspoon tumeric
2 cups water
1 teaspoon ground coriander (go easy on this, it's very strong)
1 teaspoon cayennne
1/2 cup of vegan yogurt (a bit of tofu is also a good substitute)
*measurements are approximate. I usually just do it by eye, and once you get used to what it should taste like, by smell.

Peel and chop potatotes and set aside. Add the spices (except the coriander) to a separate cup and stir until they're mixed together well.

Heat the oil. Heat the spices for a bit in warm oil, stirring constantly until the spices are pretty cooked into the oil. Add the pototatoes, and stir until they are completely covered in the spices (they'll start turning yellow once completely covered). Add the water.

Simmer the potatoes slowly for around 1/2 hour. Then add the coriander and the yogurt or tofu. You may need to strain some of the water, but the result should be a pretty creamy concoction of curry-covered potatoes.

I usually serve this over rice, then chop some tomatoes and pickles to serve on top. Peanuts are also a nice touch. I also throw on a decent helping of Tabasco sauce, but that's up to the individual eating it how spicy they want it to be.

This can serve two people, or one person with a big appetite.

[livinginphotographs]

34. Kidney beans a la livinginphotographs.

Learned this one from my dad.

Basically, just cook the rice like you normally would. I microwave the kidney beans, but before I do, I add a bit of cumin, mustard seed, tumeric, and cayenne, stirring it all into the beans before I microwave it.

You can put some cheese (Vegan or otherwise) on top of it, along with a healthy dose of Tabasco sauce (I generally like it so you can smell the Tabasco from a distance). You can also put some diced tomatoes on top.

Really, really, really easy recipe, tastes great, and is very quick to prepare.

[freshwest]

158. Thanks, I'll give this a try. It's a little bit like what I make with Tikka Masala sauce.

[livinginphotographs]

35. Veggie-burger bean.

(Yet another one I learned from my dad, adapted to a vegan recipe).

First, get some veggie-crumbles (Morning Star crumbles are vegan). Put them in a pot with a bit of oil, some vegan worsterchire (sp?) sauce, which can be obtained from www.veganstore.com if you don't have access to it in your own city, a bit of ketchup, and some cumin.

Brown the crumbles, making sure that the flavor of the other stuff you added is pretty well cooked into the crumbles.

Then add two or three cans of pork and beans, some cheese (vegan or otherwise) and about two chopped-up jalapenos. A bit more cumin or worsterchire may be necessary at this point, but it depends on the flavor you're looking for. And as always with my recipes, be generous with the Tabasco sauce and ground cayenne. Stir well, keeping it heated at a very low level. It should end up looking pretty creamy.

This keeps pretty well, and the above recipe should make two or three servings.

on edit: another thing to note, this can all be made in one pot, so it's easy clean-up, and relatively quick.

[livinginphotographs]

36. One thing to change....

I just realized that I suggested pork and beans. Duh, it contains pork.

Use baked beans, with a bit of cinnamon. That should be the equivalent. Like I said, I'm adapting this from the meat-eater version, so a few mistakes should be okay.

[livetohike]

38. Very Brown Rice

1/4 cup oil
2 cups raw brown rice
2 T. butter, cut into small chunks
51/2 cups water
3/4 c. dried split peas and lentils
2 t. salt

Heat the oil in a large saucepan. Add the rice and saute it for 5-7 minutes or until it starts to crackle and browns lightly.

Stir in the chunks of butter until they melt. Then add the water, split peas and lentils. Bring to a boil, cover and simmer until everything is tender. Add more water while cooking if necessary.

Stir in the salt and serve.

[Maru Kitteh]

39. The Best thin crust pizza you will ever eat

Pizza Crust
1 cup warm water (120° to 130°)
½ cup wheat germ or whole grain meal
2 ½ cup high protein flour (protein content should be 12% or more)
1 package fast rise active dry yeast
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon brown sugar
1 teaspoon imitation butter flavor

In a heavy-duty stand mixer (e.g., Kitchen Aid) fitted with dough hook, add the water, oil, yeast, salt, and sugar. Mix thoroughly until yeast has fully dissolved. Add flour and mix on low speed until all of the flour and water have mixed and a stiff dough ball forms, about 3 to 4 minutes. Stop mixing as soon as the dough ball forms as this type of dough should not be kneaded.

Place the dough ball into a large bowl and cover tightly with plastic wrap. Let the dough rise for 24 hours in the refrigerator before using. This step is CRUCIAL to the texture and flavor of the crust and cannot be skipped with the same delicious results.
Preheat oven to 500° at least 30 minutes before you plan to cook the pizza, also remove dough from refrigerator and allow to rest at room temperature.

Divide dough into 3 equal portions for 12 inch pizzas. Roll out on well floured countertop until very, very thin. Use of a pizza stone is highly recommended for this crust. Oil the stone well and give it a sprinkling of cornmeal. Place pizza dough over the stone, dough should extend beyond the edges of the pan all the way around. Fold edges of crust back over to form edge crust, pinching it down gently to hold in a rope like pattern. Pierce entire crust center thoroughly with a fork or use a dough docker.

Bake crust for 3 to 4 minutes before adding toppings. Top with your favorite sauce and veggies, a sprinkling of vegan gourmet cheese and bake at 500° for 10 – 12 minutes or it looks done, or you just can’t stand waiting any more. Enjoy.

[SiouxJ]

40. Quick lunch idea - Hummus roll-ups

I just had one of these and it was so good I had to share. Simple, fast and you can improvise. Just get a tortilla (lard free of course and preferably whole wheat), spread your favorite flavor hummus on it, then go crazy with all your favorite sandwich toppings (I used baby greens, tomato, onion), whatever you have on hand. Top that with sprinkle of veggie cheese or even veggie bacon bits if you have them. Season with salt & pepper and finish it off with a splash of your favorite salad dressing. Then roll it up and cut it in half. The hummus keeps it from falling apart. I'm betting this one is probably even low carb if you're watching that.

Two things I always have on hand are tortillas and hummus, so I have some sort of variation on this a lot. You can also slice them into half inch sections, which will create little "spirals" that you can serve as finger food.

[kayleybeth]

83. Tried this today-- awesome!

One of my new favorites, thanks for the recipe!

[Goblinmonger]

41. Hope this is the place for this

Does anyone have a "meatloaf" recipe using morningstar/boca crumbles that works. I have tried a number of regular meatloaf recipes and subbed the crumbles, but have had little luck. I can screw around with the recipes to some extent, but just seeing what you guys think. Usually, my problem becomes one of runniness. My son loves it, but I wish I had a more consistent recipe.

[iamjoy]

47. "Meat"Loaf (Does not use crumbles)

Sorry, don't have one using crumbles, but got one at a free vegetarian cooking class offered by a local Seventh Day Adventist Church. I tried this there, but haven't made it myself:

1/2 cup silken tofu
2 cups pecan meal
2 cups water
4 cups whole wheat bread crumbs
1 onion (chopped)
1 Tablespoon Braggs amino
1 Tablespoon onion powder
1 1/2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon sage

Blend tofu with 1 cup water (in blender)
Mix all other ingredients
Add tofu and other cup water
Mix
Add to baking dish sprayed with Pam
Cover & bake 45 minutes at 350
Uncover and bake an additional 15 minutes

NOTES:

1) I am not sure about the silken tofu, since I thought silken had a creamier texture and was better for sauces whereas firmer tofu is bettr if you want something to hold its shape - but this does have lots of breadcrumbs, so maybe it is okay

2) You might be able to substitute wheat germ for pecan meal, might help with the fat content (if you are worried about that)

3) Braggs amino supposedly has a flavor like soy sauce, but is lower in sodium. If you aren't on a sodium restricted diet, I think you can substitute one for the other.

[Merope215]

42. bread dip

I had this at a Caribbean-fusion restaurant the other day, so I don't know the recipe exactly...

1 bunch cilantro
1-2 cloves garlic
olive oil (preferably expensive)

Chop the garlic and let it stand in the olive oil for a couple of hours so the oil gets the flavor. Same with the cilantro. Serve the oil at room temp. or slightly warmed with the garlic and cilantro still in it (it should be mostly solids with some oil). A million times better than butter or margarine, esp. on hot, fresh bread.

[Ellen Forradalom]

44. Spinach masala (vegan)

An improvised recipe from last night, based on a spice mix I had in my pantry.

Take a half pound of extra-firm tofu, press excess liquid from it, and dice it. Saute in oil until browned. Set aside.

Chop an onion and saute in oil.

Add a tablespoon or more to taste of MDH Chana Masala Spice

and saute for a minute more.

Add a pound of fresh spinach, chopped, and a 14 oz can of diced tomatoes.

Add the tofu, put the lid on, let cook until spinach is cooked through (dark green and quite wilted).

You could improvise with the spices. Maybe Garam Masala would work too.
http://www.salwantrading.com/MDH%20Products.htm

[Trailrider1951]

45. Mmmmmm, Teriyaki Tofu

1 pkg. extra firm tofu
1 cup baby carrots, cut into 1/3s
1/4 cup chopped onion
2 sweet green, red, or yellow peppers
1 or 2 jalapenos (optional)
1 can juice-packed pineapple chunks, drained
corn starch
teriyaki sauce (I like Kikkoman's)
canola or other high-temp oil
prepared brown rice, about 2 or 3 cups

Freeze tofu in its package for a week or more. This concentrates it and changes the texture to a sponge-like consistency. Thaw completely and drain, squeezing out all liquid. Cut into 1/2 inch cubes. In a medium bowl, combine corn starch and teriyaki sauce to make a thick liquid about the consistency of heavy cream. Soak tofu cubes a handful at a time until they absorb the teriyaki mixture. Heat about 1/2 cup canola oil in wok until very hot. Remove tofu from marinade with a slotted spoon and put in the hot oil, stir-frying until brown, about 2 minutes. Remove and drain on paper towels. Continue until all tofu has been cooked. Drain most of oil from wok, and add onion and carrots, and stir fry about 2 minutes until crisp-tender. Add peppers, stir and fry for another 2 minutes. Add pineapple and cooked tofu. Add a few shakes of teriyaki sauce and stir and fry until heated through. Serve over hot cooked rice. Yummmmm!

[livetohike]

46. Enchiladas and Green Chile Sauce

Sauce:

7 Anaheim chiles
7 leaves of Romaine lettuce
4 cloves of garlic
3 T. canola oil
salt to taste

Filling:

12 oz. farmer's cheese
1 1/2 c. sour cream
6 green onions, sliced
salt to taste

12 corn tortillas
1 c. sharp cheddar, shredded

Preheat oven to 400 degrees.

Roast the chiles, peel, seed and chop. Chop the Romaine leaves. Blend the chiles, Romaine, garlic, canola oil and salt in a food processor until the sauce is chunky.

Mix the ingredients together for the filling. Mix in 1/2 c. of the chile sauce.

Warm tortillas in the oven or microwave. Spread 1/3 c. of the chile sauce onto the bottom of a 9"x13" baking dish. Fill the tortillas and place into the dish. Baste the top of the enchiladas with a little veg. oil. Cover with foil, place on the top rack of the oven and bake for 10 minutes.

Meanwhile, heat up the remaining chile sauce. When the enchiladas are done baking, cover them with the sauce and sprinkle the cheddar cheese over all. Bake uncovered for 5 minutes, or until the cheese is melted.

[kayleybeth]

48. Vegetarian Italian "Sausage" and Peppers with Pasta

This is so good. Recipe credit goes to Mr. kayleybeth.

Start with a basic marinara sauce:

Two 28oz cans diced tomatoes with fluid
Fresh garlic (minced) to taste (we use lots)
3 Tablespoons EV olive oil
3 tablespoons fresh, chopped basil (or 1- 1.5 Tbsp dry)
Sugar and salt to taste

Warm a saute pan (medium heat) add olive oil, sautee garlic for 3-5 minutes, don't let it burn. Throw in the basil and other ingredients, bring to a rolling boil. Turn down heat, let it simmer for 30-40 minutes to reduce.

Next step (you can do this while the sauce is simmering)

3 sweet onions, cut in large pieces
3 or 4 sweet bell peppers, cut in large pieces
yet more garlic to taste
light olive oil

Saute' onions and peppers in olive oil in a LARGE saute' pan for a good 7 to 10 minutes, then throw in the garlic and let it go for another 5 minutes or so. I'm not sure of exact times here, but veggies should be browned but not wilted.

Meanwhile, prepare 6 to 8 Boca brand Italian "sausages" according to package directions. Once done, cut sausages in half and add to the pan of onions and peppers. Saute' lightly. Cut sausage into smaller pieces before serving.

Serve with marinara sauce over spaghetti or angel hair pasta. This is even better the next day!

[iamjoy]

49. Need Recipie For Spinach Quiche

Does any one have a good recipie for a Low-Fat Spinach Quiche or Casserole that could be used as a main course?

Could be vegan or have eggs/dairy.

[SiouxJ]

50. Vegan quiche? Is that possible?

It's eggs and cheese isn't it?

In my experience, most quiche is based on fat, but this one isn't as fatty as some:


Greek Spinach Quiche

Pie crust for 9-inch pan (better with phyllo dough crust)
1 package frozen spinach -- (10 oz.) (defrost & squeeze out water in a towel!)
1 cup milk
1 1/2 cups crumbled Feta cheese
3 eggs -- beaten
1/4 cup butter -- melted
4 tablespoons grated Romano cheese (or Parmesan)
2 tablespoons flour
1/2 teaspoon pepper
1/4 teaspoon salt
2 teaspoons nutmeg

Line a 9-inch quiche dish with pie crust. Bake at 400 degrees for 3 minutes. Remove from oven and prick with fork. Bake for 5 minutes.
Combine spinach and remaining ingredients in a mixing bowl; mix well. Pour mixture into prepared pastry shell.
Bake at 350 degrees for 55 minutes or until set. Let stand 10 minutes

The trick to really good spinach quiche is to get all the water out of the spinach. It makes a huge difference in the consistency.

[iamjoy]

51. Home Made "Sausage"

A lot of the Boca, etc is loaded with sodium.

Any way to make my own vegetarian sausage with tofu?
I suppose I could find a meat sausage recipie for the seasonings, but what type of tofu would work best soft, firm, silken firm?

I am looking for a hot italian sausage to serve with pasta or a smoked sausage to accent red beans and rice.

[Robeson]

52. Kick...inquiring minds want to know....

[City Lights]

53. Lentil Tacos

Lentil Tacos

1 cup finely chopped onion
1 garlic clove, minced
1 teaspoon canola oil
1 cup dry lentils, rinsed
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
2-1/2 cups vegetable broth
1 cup salsa
12 taco shells

In a large nonstick skillet, saute the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly. Stir in salsa. Spoon about 1/4 cup into each taco shell. Add your favorite toppings.

[livetohike]

55. Tofu Cutlets and Mushroom Sauce

Sauce:

1 T. canola oil
1/2 c. each chopped carrot, celery and onion
1/2 t. thyme
3/4 c. water
21/2 T. butter
3 c. sliced mushrooms
2 T. flour
2 T. tamari
1/4 c. minced fresh parsley

Cutlets:

3 squares tofu, drained and pressed (1.5 lbs)
2 T. tamari
2 T. water
1/2 c. flour
2 eggs, well beaten
2 T. dried parsley
1/4 c. sesame seeds
2. T. wheat germ
1 1/4 c. bread crumbs
1 c. canola oil


Saute the carrots, celery, onions and thyme in the 1 T. of oil until tender. Add water. Pour the mixture into a blender, puree and set aside.

Melt 1/2 T. of butter and saute the mushrooms until tender. Add the blended mixture to the mushrooms and remove from heat.

Melt 2 T. of butter in a medium saucepan. Add the flour and cook until the flour is lightly browned. Slowly add the mushrooms mixture to flour and stir until it is all combined. Stir in the tamari sauce and parsley. Simmer for 10 minutes and turn off the heat. Reheat the sauce when the cutlets are ready to serve.

Blot excess moisture from each tofu square. Slice each block into 4 long slices. Mix the tamari with water in a shallow bowl, place the flour in another bowl, then the beaten eggs in another bowl and a final bowl for a mixture of parsley, sesame seeds, wheat germ and bread crumbs.

Dip each piece of tofu on both sides into the tamari mixture, then flour, egg, and bread crumbs. Preheat the oil in a fry pan over medium heat. When the oil is hot set as many cutlets as you can fit into the pan and fry until golden brown on each side. Reheat the sauce and serve in a pitcher along side the cutlets. Serves 4.

[Elad]

56. Refried beans

I'd never had homemade refried beans before today, when I decided to use an old can of beans I had sitting in the cupboard and give it a try. Oh. My. Goodness. I can't believe how good it was! The dry, pastey stuff in the can doesn't even come close! Here's what I did:

1/2 cup canola oil
25 oz. can organic pinto beans

heated the oil in a medium skillet over med-high heat, added beans, fried for a good 5 minutes or so, stirring frequently. Then I pulled it off the stove, mashed the hell out of the beans with a fork, added just a little salt, a decent amount of pepper, a decent amount of cumin, a few sprinkles of chili flakes, and just a tiny bit of cayenne pepper. Returned skillet to heat, and fried an additional 5 minutes or so, continuing to stir/mash until a semi-paste was formed.

[yewberry]

57. Yeah, the "store-bought" refrieds aren't very good.

I don't add oil, but I do add a little lime juice, sometimes coriander. I also use black beans if that's what I have around.

Oh, and a little trick: add just a little dash of cinnamon. No one will be able to figure out why your beans are better than their beans!

[livetohike]

59. Try them from scratch - even better

1 lb. dried pinto beans
water to cover
some canola oil
1 large onion, diced
cumin to taste
salt and pepper

Sort through pintos for debris. Rinse well in several changes of water. Then soak in water overnight. Drain. Place in crockpot with water to cover and cook on high until tender (or start on high and turn to low. I've left them all day like this and they were fine).

Drain beans and mash. Heat oil in a frying pan and saute onion, add cumin and stir. Add mashed beans and salt and pepper to taste and heat through.

[Warpy]

58. Cleaning out the freezer turned up a package of

Smart Foods fake steak. Gawd knows how old it was.

So I threw it in an oiled skillet with 12 ounces of thickly sliced white mushrooms, one finely chopped onion, salt and pepper, and waited for the mushrooms to darken and give off their liquid. I then added about a quarter cup of dry white wine and a teaspoon and a half (guesstimate) of vegetarian Worcestershire sauce. I removed it from the heat and stirred in a cup of sour cream, served it on whole wheat noodles.

It's the best Stroganoff I think I've ever made.

[Kenneth ken]

60. burritos

beans-rice-veggies-cheeze

Beans:
1 C dry pinto beans
3-4 C water
1t cumin
put these all in a crock pot and cook for 6-8 hours (on low or 2-3 hours on high)

Rice:
1 C brown rice
2 C water
1/2 cube vegetable boullion
put water and boullion in a 1 1/2 qt sauce pan bring to a boil, add rice, reduce heat to very low and cook covered for 45 minutes.

Veggies:
1/2 red pepper
1/2 green pepper
1/2 onion
1 zuchini
roughly chop all these, then saute in olive oil until tender, about 7-9 minutes.

cheeze (the comments for this part are his, not mine):
(thanks Veganistan - this is such good stuff!)
1 red pepper, roasted, skinned and seeded. ( I did not skin mine and I included about 1/3 of the seeds )

1 1/2 cups roasted cashews ( mine were unsalted and raw )

1 7 oz. can jalapeno peppers, drained ( I used dehydrated jalapenos from my garden last summer, about half a 1/4 cup dry. )

3/4 cup water ( I used the juice from some stewed tomato's I will be putting in soup tomorrow, plus some of the tomatoes and veggies from the can )

2/3 cup nutritional yeast flakes ( HEY! I stuck to this! *the crowd stands and cheers* )

1/4 cup olive oil

1/4 cup lemon juice ( I forgot this )

1 1/2 Tbs. Soy sauce

1 1/2 Tbs. Tahini ( didn't have any )

Blend all ingredients together until smooth

**
making the burritos:

1/2 onion minced
2-4 cloves garlic minced
1 t cumin
1 t cayenne powder
hot peppers (to taste, I like hot, so used jalapenos and serranos, chopped)
saute the onion in olive oil for 4-5 minutes, add the garlic and saute
a couple more minutes. then add the beans along with any unabsorbed water (there should hopefully be some water left).
mash the beans, add the peppers, cumin and cayenne. cook until the excess water is gone and the beans gets a thickish consistency.

add beans, rice and veggies to a tortilla, roll up, and top with cheeze sauce.

notes: I probably should have sauteed the hot peppers with the green/red peppers and onion, but sort of forgot them at the time.

Would probably be good to add fresh chopped lettuce and tomatoes as topping and put the cheeze sauce over that.

Una mas cerveza, por favor! :D

It kind of takes a long time, but you don't have to keep a close eye on the beans, and you can do everything else while the rice cooks, so it isn't that much work.

[livetohike]

61. Eggplant Pockets - Turkish Style

1 large eggplant, cut into 1 1/2" thick slices
2 c. chopped tomatoes
1 c. chopped onion
4 cloves garlic, crushed
1/2 t. dried dill
1/2 t. dried oregano
salt and pepper to taste

Combine all ingredients (except for eggplant) in a small bowl. Take each eggplant slice and form a pocket by cutting the slice almost in half. Squeeze each slice open to fill with the tomato mixture.

Coat a 13 x 9 baking pan with cooking spray. Place each eggplant pocket in the pan. Spray with cooking spray and sprinkle some dill, oregano, salt and pepper on each piece. Cover with aluminum foil and bake at 350 F. for 40 minutes. Uncover pan and broil for a few minutes, if you want. Serves 4 as a main course.

[iconoclastic cat]

64. Request: Vegetarian biscuits and gravy? Does it exist?

If anyone has a recipe, I'd love to try it! I really miss biscuits and gravy since becoming vegetarian.

Thanks!

[yewberry]

65. Do you want

vegan or vegetarian?

I'm pretty sure I could come up with something.

[iconoclastic cat]

66. Either one! I'm really a lacto/ovo vegetarian, not a vegan.

I'd be much obliged. Thanks!

[yewberry]

67. Um, I found a vegan recipe.

Let's see...you can sub butter and milk in these if you don't like the vegan versions.

Biscuits:

2 C unbleached flour
3 tsp baking powder
1 tsp salt
1/4 C margarine or oil
3/4 C soy or rice milk

In a bowl, mix dry ingredients.
With a fork or pastry blender, cut in shortening until mixture looks like coarse meal.
Add 'milk, stir until a dough forms.
Knead the dough in the bowl until it reaches a texture that can be rolled.
Roll out on a floured surface until 3/4" thick. Cut into circles or squares.
Bake on a sheet at 400º for 12-15 minutes until edges are golden.

Gravy:

1 Tbsp vegetable oil
1/4 C minced onion
2 cloves garlic, minced
1/2 C flour
1/4 C nutritional yeast flake (optional)
1/8 tsp Maggi or Kitchen Bouquet (or any browning liquid) (optional)
2 C soymilk or broth
2-3 tsp veg bouillon (beef or chicken flavor)
1/4 tsp sage
1/2 tsp sugar
S & P

Mix 'milk, bouillon, and Maggi in a cup.
Heat oil in a saucepan over medium.
Add onion and saute intil soft. Add garlic and saute for 1 minute.
(Optional--for a "meatier" gravy, add 1/4-1/2 lb veggie "sausage" to the saute at this point.)
Stir in flour, sugar, sage, and ny.
Whisk in 'milk mixture gradually.
Stirring constantly, bring to a boil.
Turn to medium low, cook for 3 minutes, stirring constantly.
Add S & P to taste.

(This one is from Deb Wolfe.)

I have seen gravy recipes that call for tamari, but I haven't experimented with that.

Good luck!

[CrispyQ]

68. A couple of suggestions in this thread:

http://www.democraticunderground.com/discuss/duboard.php?az=show_topic&forum=231&topic_id=2247

I love GimmeLean sausage flavor. It makes great gravy, too.

[NMMNG]

69. Veggie wraps

Flour tortillas (La Tortilla Factory* makes some fabulous ones)
Sliced cheese (Use soy cheese slices to make vegan)
Lettuce
Sliced or chopped tomatoes
Sliced musrooms
Crunchy Sprouts (substitute other sprouts if desired)
Crushed red cherry peppers*


Lay out tortilla on plate. Arrange all ingredients in center of tortilla and roll.


* http://www.latortillafactory.com/ Low-fat, Low-carb, High-fiber, Whole-wheat tortillas in a variety of flavors.

**Use sparingly unless you are brave

other sliced or chopped veggies can be substituted as desired

[Merope215]

70. bean soup

One of the easiest recipes ever. The bean puree makes the soup creamier than a broth soup usually is, without making it heavy by adding milk or faux-milk products. To make it vegan, saute in oil instead of butter.

5 cans Great Northern or cannelloni beans
5-6 carrots, cubed
1 large sweet white onion, chopped
32 oz vegetable broth from bullion
4 tbsp butter
½ tsp ground black pepper
1 tbsp liquid smoke (opt.)

1. Drain and rinse beans.
2. Blend 2 cans of beans and half of broth into puree until smooth; set aside.
3. Sauté onion and carrots in butter in bottom of large pot. When onions are tender, add bean puree, remaining beans, and remaining broth.
4. Add liquid smoke and pepper to taste; bring to boil and then let simmer for 10 minutes. Serve immediately with crusty bread and some greens or chill or freeze.

[ehrnst]

71. Goat Cheese & Swiss Chard Galette/Tart (w/ vegan version )

I adapted this from a Martha Stewart Living recipie

It's long, so I'll just link to where I've already posted it online:

http://www.clayformspottery.com/galette.htm

[ehrnst]

72. Syrian Lentils with Swiss Chard & Pomegranate (vegan)

Syrian Lentils with Swiss Chard & Pomegranate (vegan)
Serves 6

Lentils in a savory sweet sauce with tart swiss chard, great served with crusty bread and a crisp green salad garnished with pomegranate seeds. Also good reheated over rice, or pureed into a dip. You can find concentrated pomegranate juice (pomegranate molasses) in most Indian and Middle Eastern grocers or online. (Pomegranate molasses is also good on grilled eggplant).

To save preparation time, cook lentils in advance.

1-1/2 C dried green or brown lentils, picked over and rinsed
1/4 C extra virgin olive oil
5 large Swiss chard leaves, washed well, stems removed and sliced into thin strips crosswise
2 T mashed garlic (about 8 large cloves)
3/4 C finely chopped fresh cilantro (leaves from 1- 3 bunches)
1 C water
1 T fresh lemon juice
2 T pomegranate molasses
Crispy onions (the kind you put on green bean casserole)

1. Bring a medium saucepan of lightly salted water to a boil and cook the lentils until tender, 20 to 45 minutes. Check often because cooking time varies according to the age of the lentils. Drain and set aside in a large non-reactive bowl.

2. In a medium sized non-reactive skillet, heat 1 T of the olive oil over medium heat, then cook Swiss chard until it wilts, 1-2 minutes. Remove chard to the bowl of lentils, and drain off any remaining liquid in the skillet.

3. In the same skillet, heat the remaining olive oil over medium high heat. Add the garlic and cilantro and cook, stirring constantly, until sizzling, 1-2 minutes.

4. Reduce heat to medium, add the Swiss chard, lentils and water, and cook for 10 minutes, stirring frequently.

5. Add lemon juice and pomegranate molasses and continue cooking until the lentils look mushy, about another 10 minutes. Transfer to serving bowls and top with crispy onions and and drizzle with a small amount olive oil.

[AFSCME girl]

73. Mock Tuna Salad

INGREDIENTS:

* 1 can (19 ounce) Garbanzo Beans ~ drained and mashed
* 2 tablespoons mayonnaise
* 2 teaspoons spicy brown mustard
* 1 tablespoon sweet pickle relish
* 2 green onion ~ chopped
* salt & pepper to taste

DIRECTIONS:
* In a medium bowl, combine all above ingredients and mix well. Serve on whole grain bread.

[smbolisnch]

74. Ooooo, that sounds good! I am going to make this!

:hi:

[AFSCME girl]

75. Cool! Let me know if you like it...

:hi: (It does sound good, doesn't it) :D

[yewberry]

88. Tried this recently

Liked it a lot and my husband asked if I could make it again tomorrow.

Thanks!

(I did modify slightly, but, geez, it's really tuna-like. Who'da thunk it?)

[peacebuzzard]

76. Simple Single-serve Spaghetti

Ingredients: 5 oz. spaghetti
1 large tomato
2-3 slices of a large vidalia onion
2-3 cloves of a fresh firm garlic
(preferably) fresh parsley, cilantro (1 tbsp ea.)
(or dried-1/2 tbsp. ea.)
dash oregano
(my favorite touch is a dash of red pepper-dried)

****this is a low sodium dish***** Add salt, or other seasonings, if desired.

Break spaghetti into thirds and place in microwave bowl or pan for stove top. Add 1/2 tsp. olive oil (or other good omega 3 oil)

In microwave or stove top boil pasta. (Micro-10 mins. Stove top-same.)

After five minutes give a stir w/ a fork. Continue to boil.

In the meantime, peel 2-3 cloves garlic, slice 3 rings of Vidalia onion then half them and separate the strands, slice a large red but firm and ripe tomato.

Pour 1 1/2 tbsp. olive oil in iron skillet. When oil is heated, add the garlic and onion. Sprinkle seasonings.
When onion becomes soft, add the tomato slices.
Saute until hot and soft. (About 7-10 minutes.)

When done, drain spaghetti, rinse w/ hot water. Place in bowl.

Pour your simple sauce on top. Great with a chilled glass of red wine in the summer. :loveya: :loveya:

[Ilsa]

77. Black Bean Chilaquile from Moosewood Restaurant

I love this dish:

Black Bean Chilaquile from Moosewood Restaurant
1 cup chopped onions
1 Tbsp olive oil
1 cup chopped tomatoes
1 1/2 cups fresh or frozen corn kernels
1 1/2 cups cooked black beans (15 ounce can, drained)
2 Tbsp fresh lime juice
1 tsp salt
1/ tsp ground black pepper
2 cups rinsed, stemmed, and chopped Swiss chard or spinach
2 cups crushed baked tortilla chips
8 ounces grated fat-free sharp Cheddar cheese
2 cups prepared Mexican-style red salsa

Preheat oven to 350.

Saute onions inoil for about 8 minutes, until translucent. Stir in tomatoes, corn, black beans, lime juice, salt pepper and continue to saute another 5-10 minutes, until heated through.

Meanwhile, in another saucepan, blanch he greens in boiling water for 1-3 minutes, until just wilted but still bright green. Drain immediately and set aside.

Prepare an 8x8 casserole dish with a light cooking of vegetable spray. Spread half of the crushed chips on the bottom.Spoon the sauted vegetables over the chips and sprinkle on about two-thirds of the grated Cheddar. Arrange the greens evenly over the cheese and spoon on half of the salsa. Finish with the rest of the tortilla chips and top with the remaining salsa and Cheddar. Bake for about 35 to 40 minutes until the cheese is bubbling and beginning to brown.

Casserole order (shortcut):
spray
chips
vegetables
cheese
greens
salsa
chips
salsa
cheese

[AFSCME girl]

78. This sounds great, I can't

wait to give it a try! :hi:

[Kenneth ken]

79. Mushroom Stroganoff

I don't remember where I got this recipe (I think a PeTA recipe book) but I made it for dinner tonight.

½ C dry white wine
1 medium onion, chopped
1 clove garlic, minced
1lb sliced fresh mushrooms
1T paprika
2 T tamari
2 T dijon mustard
3 T flour
2 C soy milk
1 C tofu sour cream
salt & pepper

1. saute the onion and garlic in the wine about 5minutes

2. Add mushrooms, and cook 2 more minutes

3. Add paprika, tamari, & mustard

4. Add flour slowly to make a paste

5. Add the soy milk, bring to a boil.

6. Reduce heat & simmer 5 minutes or until mixture starts to thicken

7. Add sour cream and heat through. (see below)

Remove Serve over fettucini, or rice


Tofu Sour Cream

1/4 lb soft tofu patted dry
1/4 lb firm tofu patted dry
1 T lemon juice
1 t tamari

blend all together until smooth & creamy.

[friesianrider]

80. Vegan Brownies

I found this on a website and loved it! I copied this directly as they had it, but I cut down the sugar by half a cup. They're awesome!

Ingredients (use vegan versions):

* 3/4 cup soy non-hydrogenated vegan margarine
* 2 cup turbinado vegan sugar
* 1 1/2 cup flour
* 1/2 cup cocoa powder
* 1/2 teaspoon baking powder
* 1/4 teaspoon salt
* 1 cup applesauce
* 2 teaspoon vanilla
* 12 oz bag (2 cups) of dairy free chocolate chips

Directions:

Preheat oven to 350. Mix all of the ingredients, putting aside 1/2 cup of chocolate chips. Spread into oiled 9x13 pan. Sprinkle remaining chocolate chips over the top. Bake for 30-35 minutes or until knife comes out clean.

[livetohike]

81. Eggless "egg" salad

The salad:

1 block of firm tofu, diced
3 scallions, minced (use the white and green parts)
1 large rib of celery, minced
1 carrot, shredded
1 small green pepper, minced
Tofu mayonnaise
Salt
Pepper
Tamari (optional)

Press (or not) the tofu and drain. Dice and combine with all other ingredients. Add the tofu mayonnaise, salt and pepper, and optional tamari to taste.

Tofu mayo: Simple to make, delicious and less expensive than Vegennaise.

1 block Silken Tofu (12 oz.)
4 T. olive oil
4 T. lemon juice
1/2 t. Dijon mustard
Salt and pepper to taste

Whirl all ingredients together in a blender or food processor until smooth.
Makes about 2 cups. I sterilized a 16 oz. jar and put the mayo in it.

[livetohike]

82. Garbanzo and Cheese Loaf

1 c. dried garbanzo beans, cooked (or use 2 cans)
1 1/2 c. whole grain bread crumbs
1 c. pineapple juice
1 c. chopped onion
1/2 c. chopped celery
3. T. oil
1/4 c. chopped parsley
1 egg beaten, or use equivalent egg replacer
1 T. miso
1 t. salt
a few dashes hot sauce
cayenne, to taste
1 c. grated cheese (pepper jack and swiss combo is good)

Preheat oven to 350 F.

Combine the bread crumbs and pineapple juice and let them soak while you prepare the rest.

Chop the garbanzos. Combine the beans,crumb mixture and all the remaining ingredients in the order given. (Dissolve the miso in a little bit of water)

Turn the mixture into an oiled loaf pan and bake for 40 minutes, or until the edges are nicely browned.

[expatriot]

84. Vegan Blueberry Muffins w/ Crumb Topping

My wife makes these ALMOST as fast we can eat them. They are AWESOME.
It's from vegweb... a wonderful resource indeed.
http://vegweb.com/recipes/bread/5786.shtml

Blueberry Muffins with Crumb Topping
Ingredients (use vegan versions):

* 1 1/2 cups Flour (185g)
* 3/4 cup Sugar (150g)
* 1/2 teaspoon Salt (3g)
* 2 teaspoons Baking Powder (10g)
* 1/3 cup Vegetable Oil (80ml)
* 1 Ener-G Egg Replacer Egg
* 1/3 cup soymilk (80ml)
* 1 cup Blueberries (145g)
* CRUMB TOPPING:
* 1/4 cup Sugar (50g)
* 1/8 cup (over full) Flour (20g)
* 2 tablespoons Soy Margarine (30g)
* 3/4 teaspoons Cinnamon (scant 2g)

Directions:

Preheat the oven to 400 degrees F (200C). Grease 12 muffin cups.

Combine 1 1/2c. flour, 3/4c. sugar, salt, and baking powder. Make the Ener- G "egg". Pour the vegetable oil into a 1 cup measuring cup, then add the "egg" and enough soymilk to fill the measuring cup. Add to dry ingredients and mix well. Fold in blueberries, then place the batter into the greased muffin tin.

Crumb topping: Mix 1/4c. sugar, 1/8c. flour (overfill the 1/8 cup), margarine, and cinnamon until any large lumps are worked out. Sprinkle topping over muffin batter before baking.

Bake about 25 minutes, until the topping and the tops of the muffins are golden.

NOTE: Metric measurements represent conversions I did; the metric version of the recipe is untested.

Serves: 12

Preparation time: 20 minutes prep, 25 minutes baking

[CrispyQ]

85. Spicy Green Chile Sauce

Spicy Green Chile Sauce

1 large onion, diced
2 - 4 cloves garlic, minced
2 – 3 cups veggie broth
28 ounce can of whole green chiles (I like to slice them in long narrow strips)
7 ounce can of chipolte peppers (in adobe sauce), seeded & chopped
28 ounce can of chopped tomatoes
1 teaspoon ground cumin
2 large potatoes, peeled & chopped

Saute the onion & garlic in oil or water till translucent. Add the veggie broth, green chiles, chipolte peppers, tomatoes (with liquid), cumin & potatoes. Simmer over medium heat till potatoes are tender, about 30-45 minutes. Place about 2 - 3 cups of the green chile mixture in a bowl & mash with potato masher. Pour back into pan & heat through.

===

We love this over bean burritos with Tofutti Sour Supreme or over brown rice. The chipoltes add a really nice flavor & hotness. This makes a large batch, but never lasts long.

[shockra]

86. 7-layer burrito

Sort of a fake Taco Bell version.

Spread hummus on a tortilla, then layer with:

Rice
Beans
Seitan chunks (I broke them into small pieces)
Vegan or Soy Cheddar Cheese

Microwave for about a minute and a half or until cheese melts. Top with:

Toffuti Sour Cream
Lettuce
Tomato (if you want to make it 8 layer -- I didn't have one)

Very filling!

Also, I used to love Arby's Chicken Salad Sandwiches, so I used the same ingredients except with faux chicken. Again, I didn't measure. Just use however much you want. :)

Chopped up faux chicken
Chopped celery
Chopped apple
Red Seedless grapes, halved
Walnuts or Toasted Pecans, chopped
Mix together with Veggie Mayo

Put on whole grain bread and top with romaine lettuce leaf.

[CrispyQ]

87. I made the best egg rolls this weekend!

It was very difficult finding eggless egg roll wrappers, but I finally found some in a very out of the way place, so these will not become frequent treats. Too bad! They were great!

Stuffing:
...1 medium head cabbage, shredded
...2 carrots, shredded
...8 ounces mushrooms, chopped finely
...1 small can sliced water chestnuts, slivered
...garlic granules
...Chinese spice (not the 5 spice stuff, but one that is based on powdered soy sauce)
...Oil for sauteing
...1 package White Wave baked tofu (or your fave tofu) chopped in small cubes (BTW, Oriental flavor is not vegan)

Wrappers
2 egg replacer - I used Ener-G, following directions on box for 2 eggs


In a large bowl combine the cabbage, carrots, 'shrooms, water chestnuts, garlic grans & Chinese spice & mix well. Saute in oil for about 5 minutes or so, stirring well. Pour back into bowl & add the cubed tofu. Mix well. (If you are using regular tofu you may want to saute it with the veggies.) Add any additional seasonings you like.

Wrap according to package for directions, except I used 2-2.5 tablespoons filling - more than they recommend, but that's what made these so good.

Wrap eggroll, brushing the inside of the wrapper with Ener-G mixture before folding completely.

Heat oil on medium high setting. (If you have one of those fryer type appliances, well, I'm envious!) When oil is hot, place eggrolls in the oil turning when brown. I had to hold the eggrolls on their sides to get the sides nice & brown. When finished, place on paper towel to absorb extra oil.

Serve with hot mustard, sweet & sour & soy sauce. (BTW, I made a home made hot mustard that I found on the web - it was AWFUL!)

I learned that you should roll all the eggrolls first before frying because it they burn very quickly!

[yewberry]

89. HEY, look, I moved the recipe thread above the welcome thread!

I had no idea that would happen when I posted.

(Hope I didn't break somethin')

[Beaverhausen]

90. Summer Pasta with Tomatoes, Basil and Brie

Sorry- this one isn't vegan although it could be made that way.

this is a perfect late summer dish for a hot evening.


Summer Pasta with Tomatoes, Basil and Brie

Ingredients

4 large ripe tomatoes, cut into 1/2-inch cubes
1 lb Brie cheese, rind removed, torn into irregular pieces
1 cup clean fresh basil leaves, cut into strips
3 garlic cloves, peeled and finely minced
3/4 to 1 cup, plus 1 Tbsp, best quality olive oil
2 1/2 tsp salt
1/2 tsp freshly ground black pepper
1 1/2 lbs linguine or cappellini (angel hair)
freshly grated imported Parmesan cheese

Directions

Combine tomatoes, Brie, basil, garlic, 3/4-1 cup olive oil and salt (optional) and pepper in a large serving bowl. Prepare at least 2 hours ahead before serving and set aside, covered, at room temperature.

Bring 6 quarts water to a boil in a large pot. Add 1 Tbsp olive oil and remaining salt. Add pasta and boil until tender but still firm, 8 to 10 minutes.

Drain pasta and immediately toss with tomato sauce. Serve at once, passing the peppermill and grated cheese if you like.

Serves 4 to 6.

Source: The Silver Palate Cookbook

[ehrnst]

91. Fresh Tomato Pie (vegan version included)

Makes 6 servings. Adapted from Marian Morash's "The Victory Garden Fish and Vegetable Cookbook" (Knopf, 1993).


For the pastry (vegan version - just use any vegan frozen crust)

1 cup flour

1/2 cup low-fat cottage cheese

1/2 cup cold unsalted butter, cut into bits

1/2 teaspoon salt



For the filling:

About 2 teaspoons Dijon-style mustard

2 or 3 large beefsteak tomatoes, sliced thick and evenly

1 cup grated low-fat Swiss cheese (or vegan substitute)

2 tablespoons basil, julienne

2 tablespoons chopped flat-leaf parsley

Salt

Freshly ground black pepper

1/2 cup grated low-fat mozzarella cheese (or vegan substitute)

1/4 cup grated Parmesan cheese (or vegan substitute)

Have ready an ungreased 9-inch pie plate or fluted quiche pan.

For the pastry: Combine the ingredients in a large bowl and, using your fingers or a pastry blender, cut the mixture until it comes together as a smooth dough, with the butter well incorporated. Form the dough into a ball, flatten it slightly, wrap in wax paper or plastic wrap and refrigerate for 30 minutes or up to 24 hours.

On a lightly floured surface or between two pieces of wax paper, roll out the dough slightly larger than the pie plate or quiche pan and press the dough into the plate or pan. Prick the bottom with the tines of a fork, cover loosely and refrigerate for another 30 minutes.

Preheat the oven to 425 degrees.

Line the pie shell with aluminum foil and pour ceramic pie weights or dried beans evenly on the foil. Bake for 8 minutes, then carefully remove the weights or beans and the foil, and bake for 2 minutes more. (At this point, the crust will not be fully baked.) Set aside to cool.

For the filling: Preheat the oven to 350 degrees.

Brush the bottom of the cooled pie shell with a thin, see-through coating of the mustard. Layer the tomato slices, Swiss cheese and herbs, seasoning each layer lightly with salt and pepper to taste. Spread the mozzarella and Parmesan evenly over the top, and bake for 25 to 30 minutes. Serve warm.

[CrispyQ]

92. Protien Choco Chipper Cookies

My husband is always looking for ways to get a little more protien into his diet. These were a hit!

Protien Choco Chipper Cookies

1 1/4 cups flour
1 cup protien powder
1 teaspoon baking soda
1 teaspoon salt

2 sticks vegan margarine (Earth Balance buttery sticks)
1 cup turbinado sugar
1/2 cup molasses
1 teaspoon vanilla
1/2 cup unsweetened applesauce (replaces 2 eggs)
12 ounce choco chips

Combine flour, protien powder, soda & salt in bowl. Set aside.

In large bowl, combine margarine, sugar, molasses & vanilla. Beat until creamy. Add applesauce, beating well. Gradually add flour mixture, beating well after each addition. Stir in choco chips by hand.

Bake in 350 degree oven for approx 10 minutes.

They are a little soft when you first take them from the oven so let them cool before moving to a rack or plate.

Next time I'll back off on the choco chips a little bit -- maybe 2/3 of a package of chips instead of all of them.

[Robeson]

93. "easy black bean & rice soup"

As posted by mzteris on another thread:

Last night the boys wanted SOUP but I only had an hour to make it in, so a quick & easy version:

2 cans black beans (rinse @ can w/ 1/4 - 1/3can of water and add)
1 can of veg broth
1 can diced tomatoes
1 small diced onion (saute lightly in olive oil first)
dash celery flakes (or real celery diced if you have it & saute)
couple dashes Basil
Generous sprinkling of Greek seasoning
Garlic (minced garlic sauteed w/onion is better but I was out!)
1 small handful of white rice
1 small handful of brown rice
1 med handful of TVP
1 mushroom buillion cube (optional)

Simmer til rice is done.

(I'm SUCH an exact cook, aren't I? LOL)

The boyos loved it.

I'm sure you could add diced carrots, too. Or salsa for a more spicy version. OR you could use macaroni instead of rice. Or (well, you get the idea. )

[EmmaP]

94. Dum Aloo

I got this recipes from a cyber-friend and was amazed at how good it was. Thought I would share it with you guys...

Dum Aloo
(Whole potatoes in spicy yogurt gravy)

12 even-sized small boiling potatoes
7 teaspoons light vegetable oil
1 1/2 cups finely chopped onions
1 teaspoon finely chopped ginger root
2 teaspoons ground cumin
4 teaspoons ground coriander
1 teaspoon turmeric
3/4 teaspoon red pepper
1 teaspoon Mughal garam masala
2 cups chopped or pureed fresh tomatoes
2/3 cup plain yoghurt
4 teaspoons Kosher salt


Peel potatoes and prick them in 4 or 5 places. Put them in a bowl of cold water until you are ready to cook them.

Heat 5 tbsp. of the vegetable oil in a large non-stick pan that can hold all the potatoes in one layer (such as a 5-quart casserole; cast iron dutch oven is great) over medium-high heat. When the oil is very hot, drain the potatoes, pat them dry on paper towels, and add to pan with oil. Fry them until they acquire several tiny browned spots and a crust (about 8-10 minutes), turning and tossing them to ensure even browning. (This is an essential step, as the browning prevents the potatoes' falling apart during prolonged cooking.) With a slotted spoon, transfer them to a bowl.

Add the rest of the oil to the pan along with the onions. Fry until the onions turn caramel brown (the onions will become kind of sticky and the oil will separate from them -- about 15 minutes), stirring constantly so that they do not burn. Add ginger, and fry for an additional 30 seconds. Add cumin, coriander, turmeric, red pepper, and Mughal garam masala all at once, and stir rapidly for 15 seconds. Add tomatoes, yoghurt, salt, and the fried potatoes (in one layer), and bring to a boil. Reduce heat and simmer very gently, covered (we also crimp some aluminum foil around the lid edges to ensure a good seal), for 35 minutes or until the potatoes are fully cooked. Check during cooking to make sure the gravy is not sticking and burning. The gravy should be thick enough to coat the potatoes. If it looks thin and runny, increase heat and boil rapidly, uncovered, until it reduces to the desired consistency. If, on the other hand, the gravy is too thick, add a few tablespoons of water.

Note: This dish improves with keeping. For best results make it at least a few hours before you are going to serve it. It can be refrigerated for up to 4 days without loss of flavor.

Warning: This can be a very spicy dish. If you want to turn down the heat, use less red pepper.

[Beaverhausen]

95. That looks great

I love Indian food but it seems like you need so many ingredients (the spices) that would just go bad after a while around my house. I might have to try this one though.

Spicy is good!!! Gets the endorphin's going!

[livetohike]

96. Smoky Vegetable Casserole

Smoky Vegetable Casserole


1 cup couscous

1 cup vegetable or chicken broth

1 tablespoon chipotle pepper sauce

1 teaspoon salt

1 tablespoon olive oil

1 medium zucchini, cut into bite-size chunks

1 medium yellow squash, cut into bite-size chunks

1 medium red onion, diced

1 red bell pepper, cored, seeded and cut into bite-size chunks

1 green bell pepper, cored, seeded and cut into bite-size chunks

19-ounce can chickpeas, drained and rinsed

One 9-ounce package frozen artichoke hearts, thawed



Preheat oven to 350 degrees. Combine couscous, broth, 2 teaspoons chipotle pepper sauce, and .5 teaspoon salt in 2-quart saucepan. Heat to boiling over high heat. Cover and remove from heat; let stand 5 minutes.

Meanwhile, heat oil in 12-inch skillet over medium-high heat. Cook zucchini, yellow squash, red onion, red and green peppers and remaining .5 teaspoon salt about 5 minutes until vegetables are tender-crisp, stirring occasionally. Stir in remaining 1 teaspoon chipotle pepper sauce.

Combine couscous, vegetable mixture, chickpeas, and artichoke hearts in 2-quart shallow casserole dish. Bake 20 minutes at 350 F or until mixture is heated through. Makes 6 servings.

[livetohike]

97. Vegetarian Nut Roast

(Here is a recipe I have had in my recipe box for about 30 years. I made it last night. It's still good!)

1 c. carrots, shredded
1 small onion, finely chopped
1/2 c. celery, finely chopped
1/2 c. chopped mushrooms
1/4 c. raw sunflower seeds
1/4 c. walnuts, chopped
1 egg, beaten (or equiv. replacer)
2 T. butter (oil works too)
1-2 T. tomato juice, V8 or water
1 C. whole wheat bread crumbs
salt and pepper to taste

Combine all ingredients in a bowl. Lightly oil a loaf pan and press in the mixture. Bake for 45 minutes in a pre-heated 325 F. oven.

This makes 6 thick slices.

[lildreamer316]

98. Vegetarian Thanksgiving

(I know this is a little late,sorry..found this posted on another board I frequent; so here ya go!)

Here are some of the resources I use to get new and interesting vegetarian recipes for the holidays:

http://www.vegkitchen.com/thanksgiving.html

http://vegweb.com/recipes/events/ind...ksgiving.shtml

http://thanksgiving.allrecipes.com/directory/2043.asp

http://veggietable.allinfo-about.com...nksgiving.html

http://www.boutell.com/vegetarian/Thanksgiving.html

http://www.recipezaar.com/r/169/262

[expatriot]

99. vegan mac and "cheese" on a budget.

The only difference of course is the cheese sauce. This is a very refreshing substite to the pricey cheese alternatives. It may not give you your fix for cheese if you are a cheese lover from way back but my wife and I love it. p.s. we got this recipe from a peta handout at a peta conference and it may be on their website now that i think about it.

The following suffices for a 16 oz. box of pasta

1/2 cups white flour
1/2 cups nutritional yeast
1/2 tsp. chil powder
1/4 TBSP salt
1/1 TBSP garlic powder
2 cups hot water
1/4 cup canola or safflower oil
1/2 TBSP prepared mustard
1/2 TBSP apple cider vinegar

Combine flour, nutritional yeast, chili powder, salt and garlic powder in saucepan then add the hot water in slowly, whisking constantly. Warm the mixture over medium heat, stirring often and taking care not to scorch it. Add the oil, mustard and vinegar. Continue cooking and stirring the mixture until thick Add extra salt, garlic or chili powder to taste.

Prepare the macaroni noodles just as you would normally, drain and then you can stir in the sauce.

[CrispyQ]

100. Stuffed Mushrooms

This is my best ever stuffed mushroom recipe.

Stuffed Mushrooms

16 very large mushrooms, stems removed
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 really greased up.

Finely chop the mushroom stems. In a large bowl, mix the stems, frozen spinach, breadcrumbs, vegan cheeze, onion & garlic granules. Mix well. Add the melted butter & Ener-G and mix again.

Put a decent mound of stuffing mix into each mushroom cap, patting to make firm. Bake at 375 degrees for approx 20-25 minutes. Turn oven to broil at 425 degrees & broil for approx 10 minutes, careful not to burn.

[Metta]

101. Healthy (breakfast) drink.

Lowered my cholesterol 70 points in two months. Results may not be typical. I love this drink and use as much organic ingredients as I can. Use what you have. Substitute what you want.

Into your blender put:
a giant handful of rolled oats
apple juice/cider to cover plus another 50%
a clove of garlic
several slices of ginger or powder to taste
herbs/spices to taste. I use nutmeg, cinnamon, red pepper

Blend for at least 30 seconds.

Add: a good splash of soy milk
a heaping T. of raw nut butter or a small handful of nuts to taste
any oil you normally use
fruit, cut up

Blend again for about 10 secs.
Enjoy. This fills me up until the middle of the afternoon.

[stop the bleeding]

102. Nachos - I did not see one here for those yet - so here is mine

1 bag of all natural blue corn chips, no hydro oils or any of that crap - all natural
1 package of boca ground meat that resembles hamburger
some sort of seasoning - my lady makes her's by hand it is spicy sweat
green or regular onions - I use green
All natural black greek olives
cilantro
tomatoes
avocado
Cheese - either real or vegan - either one will work depending on how strict your diet is
1 can of black beans
1 can of corn
cooking/serving dish

mix beans, boca meat, corn and seasoning together in a pan below medium heat, use about a half cup of water, maybe a little more or less depending on how much is there.

Let all of that cook/simmer for 10 minutes, meanwhile chop up all raw items, and grate cheese.

take serving dish and chips and create a base layer of chips with a layer of cheese over the chips.

Place first layer of chips and cheese in oven at 300++ degrees on bake for just a couple of minutes to bake the chips and melt the cheese.

Pull out first layer and take a couple of scoops of your bean/corn/boca combo and spread this on top of the first melted layer.

Now proceed to make a second layer of chips and cheese on top of the 1st melted meat layer, put back in the oven to heat up and melt.

Take 1st and 2nd layers out and add a second layer of bean/boca combo and then add a 3rd chip and cheese layer, repeat steps, add 3rd helping of boca/bean combo to top/3rd layer and then sprinkle all of your raw items.

I serve the whole deal right in the dish that all of the items were cooked in.

This is a good dish as well for non-vegetarians because of all of the flavors - they love it, also you can serve sour cream on the side for the non-vegetarians.

I hope that people enjoy this dish as much as I have, I will add more of my dishes later.

[Katherine Brengle]

103. Corn muffins!

I tried these for the first time the other day, and they were awesome!

Ingredients:
1 cup corn meal
1 cup whole wheat flour
11/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup canola oil
1/4 cup maple syrup
3/4 cup soymilk

Directions:

Combine all dry ingredients. Next combine all wet ingredients. Mix together. Pour into prepared muffin tins and bake at 350 for 20 to 25 minutes. To make it a little sweeter add another 1/4 cup maple syrup and reduce soymilk to 1/2 cup.

Serves: 6-8

Preparation time: 30 min.

They look a little browner than most regular corn muffins, but trust me, they taste delicious--even my two-yr old gobbled them up.

[CrispyQ]

104. Savory Biscuits

Biscuits were a real challenge for me, but I finally found this recipe that I really like.

Savory Biscuits

1 1/2 cups unbleached white flour
1/2 cup nutritional yeast flakes (for milder flavor, decrease by 1/4 cup & increase the flour by 1/4 cup)
5 teaspoons baking powder
1 teaspoon salt
3 tablespoons Earth Balance, cold
2 tablespoons shortening
1 cup vegan buttermilk *

Mix the flour, ny flakes, baking powder & salt. Cut the margarine & shortening into the flour mixture. Add the buttermilk & stir into a dough. Roll out, cut & bake approx 10-12 minutes in a 450° oven on a lightly greased pan.

* to make vegan buttermilk, measure 2 tablespoons of apple cider vinegar into the bottom of a one cup measure. Top off with soy or rice milk. Let sit for 3-5 minutes to curdle.

[DemExpat]

105. White beans and greens are delicious - Italian recipe.

This is one vegetarian meal that satisfies and doesn't send us looking for something "meaty" later on:

Mash or blend and heat any white bean, add juice of 1/2 to 1 whole lemon and red pepper flakes, salt to taste.

In skillet, heat olive oil, saute 1-2 cloves of garlic, minced, add a mess of chopped fresh greens - spinach, endive, escarole are my favorites with this, but any green will be nice IMO.
Saute until it just turns color and is still crisp. Salt to taste.

To serve, spoon hot bean puree on each plate, make a little nest in the middle and pile up with the greens.

Serve this with warm Italian or french bread - or any crusty bread or roll - for a great and filling vegetarian dinner.

DemEx

[DemExpat]

106. Ratatouille with garbanzos

Stewed vegetables - onions, I like garlic, tomatoes, courgette, egg plant and green and red peppers cooked until tender in olive oil and tomato sauce, salt or bouillon cube, pepper, with added can or 2 of garbanzo beans, served on hot brown rice (or whole wheat pasta) and sprinkled with grated cheese.

I sometimes serve this with a green salad and french bread.

My family never complain when I serve this vegetarian dinner. :-)

DemEx

[livetohike]

107. Barley and Black Bean Salad

1 c. dry barley
2. c. water
1 15.oz can black beans, rinse and drain
1 pint cherry or grape tomatoes, halved
1/2 c. diced green pepper
1/3 c. lemon juice
2 T. olive oil
3/4 c. cilantro
salt to taste

Bring water to boil, add barley, and simmer until done (about 30 minutes). Meanwhile, combine the beans, cherry tomatoes, green pepper, lemon juice,olive oil, cilantro and salt. When the barley is cooked, gently toss the barley into these ingredients.

(The recipe also called for 1/2 c. of diced monterrey jack/jalapeno cheese added to the ingredients.)

[Robeson]

108. Garbanzo Bean Sandwich Spread-really good...

...from haruka3_2000

(1) 15 oz. can garbanzo beans
(1) T lemon juice
(2) T Ranch dressing (I was going to use canola mayo but I'm out)
(1) T 2 Good Italian dressing (it's sweet)
Then I added salt & red pepper to taste

Just mash up the garbanzo beans and mix in everything else. I spread it on some whole wheat saltines. Good snack. There's enough left to make a sandwich or two. It's also a really a cheap meal.

[Robeson]

109. Vegan Brownies....

...

Microwave Brownies

Ingredients (use vegan versions):

1 banana, mashed
3/4 cup sugar
1/4 cup olive oil
1 teaspoon vanilla
1 cup flour
4 tablespoons cocoa
1/2 teaspoon salt
chocolate chips

Directions:

Mix wet ingredients in a bowl...add dry ingredients.... mix everything together well and put in a small microwavable safe dish that's been greased up with cooking spray.

Sprinkle with chocolate chips and microwave on high for 4-5 minutes (depending on how gooey you like em).

Serves: 4-6?

[Robeson]

110. Vegan Soy Ice Cream....

...got this recipe at Post Punk Kitchen. Sounds awesome..

Vegan Soy Ice Cream
Submitted by Lee Busch

prep time: 5-10 minutes | cooking time: 25 minutes freezing time | makes 3 cups of vegan ice cream
This vegan soy ice cream recipe is easy to make, infinitely customizable, and has a luxuriously creamy texture.
It was developed by the head chef at Goodbaker Gourmet, where we make the world's best organic vegan baking mixes. We wanted something to enjoy with our vegan cake and cookie mixes...
Equipment:
- Blender or food processor
- Ice cream machine (the kind with the tub you chill in the freezer works fine, and they cost less than $50)

Ingredients
1 tetra box firm silken tofu (like Mori-Nu) -or- 8 ounces soy yogurt
Between 3/4 to 1 cup plain soy milk
1/3 cup maple syrup or brown rice syrup (or a combination)
2 tsp vanilla


Directions
Combine all 4 main ingredients in a blender or food processor and blend until thoroughly combined and smooth. Blend in any desired flavoring ingredients (see below). Pour into your ice cream machine, and freeze following the manufacturer's instructions.

Add-ins:
For various flavors, add to the food processor:

For Banana Soy Ice Cream, blend in 2 ripe bananas

For Strawberry Soy Ice Cream, blend in 12-16 frozen and partially thawed strawberries.

For Pineapple Soy Ice Cream, blend in 1 can or 1 cup of pineapple (well drained). You may want more sweetener.

For Ginger Soy Ice Cream, add either 1/4 cup preserved ginger or 1 to 2 inches grated fresh ginger (for preserved ginger, add to food processor so it gets ground up).

Use your imagination to come up with new flavors!

Flavored liquers or syrups are a great way to add punch. Try creme de menthe and chocolate chips, or coffee liqueur, or instant coffee powder...
Reviews (add your own)
jodie wrote on Friday January 28th, 2005 10:22 AM four soybeans
this is a very good base recipe for vegan ice cream. i made it with chocolate soy milk and added 2 mashed bananas and almonds. i think it was the best ice cream i've had. so good.
brittany wrote on Saturday February 26th, 2005 12:46 PM four soybeans
I made this raw by making my own cashew yogurt (a raw yogurt recipe can be found on this site: rawfoodinfo.com) and cashew milk (1 c. of water with 1/3 c. cashews blended and then drained to remove pulp), then experimenting with dates and a little evaporated cane juice as sweeteners. I also seeped 2 bags of green tea in the milk, to make green tea ice cream. This was wonderful. Thank you for a great base for this raw creation.
Koshkat wrote on Saturday March 19th, 2005 06:22 PM three soybeans
Awesome recipe! I have to say the results are quite good. Eventhough I've found an even faster alternative. For the vegan on the go!

*Vegan Ice-Cream on the run*

Blend one part powdered coconut milk (you can find it on Asian supermarkets) and two parts of powdered soy milk. Prepare a heavy tea with less water and an extra tea bag (regular tea works wonders, but you can always use flavored tea... I'd suggest jasmine-scented green tea) and drip slowly over the powdered milks, shake with a fork and stop adding tea when desired consistency is reached. Put on the blender and shake with fork every now and then (or, if you have the ice-cream machine, you can use the same mix.

[livetohike]

112. Rigatoni, Peppers, Zucchini and Garlic Aioli

Garlic Aioli:

4 to 8 cloves garlic
1 egg, at room temperature
3/4 c. olive oil, or peanut oil
1 lemon

Place garlic cloves in a food processor and pulse until finely chopped. Add the egg and process until smooth. Slowly add the olive oil in a thin stream and continue to process until the mixture thickens. Add the juice of one lemon and process. Pour into a container and cover and place in the fridge.

The rest:

1 red pepper
1 yellow pepper
vegetable oil
1 small red onion, cut in half and then sliced
3 small zucchini, sliced
1 lb. rigatoni, or penne, or your choice of pasta
salt and pepper to taste

Preheat oven to 400 F. Cut the peppers in half and seed, brush oil on both sides and place cut side down on a baking tray. Bake for 25 minutes until skin is charred and wrinkled. Take out of oven and cool and then slip the skin off. Cut into small squares.

Boil water for pasta and cook the pasta. While the water is heating, saute the red onion and sliced zucchini in a little olive oil until soft. Add the peppers to this mixture and heat. Add salt and pepper to taste.

Stir this mixture into the cooked pasta and mix in the aioli to taste. Or place the pasta on individual plates and make a well in the center and fill with aioli. Each person can stir their own.

Makes four servings.

[Robeson]

113. An award winning BBQ recipe....

....

Vegan BBQ Recipe Contest at Grassroots

Grassroots BBQ Tofu Recipe Contest By Jennifer Clipsham

The tofu should be marinated overnight.
Tofu ingredients:
1 block firm tofu chopped into triangular chunks
3 green onions chopped into 1 inch pieces
½ cup chopped, fresh cilantro
1 Tbsp minced garlic
1 Tbsp chopped fresh ginger
2 Tbsp sesame oil
1 Tbsp canola or light olive oil
1 Tbsp soy sauce or enough to taste
½ to a whole jalapeno pepper (to preference), finely chopped
Coarsely ground black pepper
Juice of ½ a lime
2 cups cooked brown rice
2 cups baby greens or salad greens of your choice
1 medium-ripe avocado
¾ sliced red pepper

Place all tofu ingredients into a Ziploc bag and place in the fridge overnight or for at least 8 hours. One hour before mealtime, start cooking the brown rice.
After marinade is complete, skewer the tofu chunks (reserve marinade liquid!) and place on the grill – BBQ or fry pan. Turn occasionally until evenly heated or until pretty grill marks appear – no more than 5 minutes in total.

Make a bed of greens on each plate and place cooked rice on top, just enough so that there is an inch worth of a greens-border visible. Slice avocado and alternate arranging it with the sliced red pepper and tofu chunks on top of the rice. Drizzle reserved marinade liquid and juice of ½ lime on top of the entire dish. Voila! Serves 3-4.

[expatriot]

114. Fried "Chicken" - using chicken-style seitan

We actually got this recipe from PETA's veggie starter kit when we went vegan just a couple years ago. It has become regular treat for us since... it does require some kitchen time but it is worth it.


1 tsp. salt
1/2 tsp. onion powder
1 tsp. pepper
2 cups unbleached white flour
4 Tbsp. nutritional yeast (optional)
3 Tbsp. yellow mustard
1/2 cup water
2 Tbsp baking powder
1 lb. mock chicken (we use "White Wave's Chicken-Style Seitan Seasoned Wheat Gluten" - the recipe also recommends "Worthington Chic-Ketts" but we haven't tried that)
3 1/2 cups vegetable oil

Mix together the salt, onion powder, pepper, garlic powder, flour, and nutritional yeast in a deep bowl. In a separate bowl, dilute the mustaid with 1/2 cup water. Add 1/3 cup of the flour mixture to the mustard mixture and stir. Add the baking powder to the diy flour mixture and mix.

Dip chunks of the mock chicken into the mustard batter,then drop each chunk into the flour mixture and coat with the desired amount of "crust." Fry the chunks in hot oil on medium-high hear in a large skillet or deep fryer until crispy and golden brown, turning as needed.

[CrispyQ]

115. Corn muffins -- yum!!

I cheated a bit. I took Isa's Blueberry Corn Muffins recipe from Vegan with a Vengeance & modified it to make a savory muffin. I also got rid of the annoying 2 tablespoons of soy yogurt her recipe calls for, since I never keep soy yogurt on hand. ;)

Here's my version:

2 tablespoons raw apple cider vinegar
1 cup Silk

1 cup unbleached white flour
1 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar (next time I'll use 1 tablespoon, but this is a nice amount for a sweeter muffin)
1 to 1 1/2 teaspoons of savory herbs of choice

1/2 cup corn or veggie oil

1 cup diced veggies of choice (I did this cuz I had a few slices of red & green pepper. I diced is very fine.)

Preheat oven to 400°F. Lightly grease a twelve-muffin tin.

Pour the 2 tablespoons of apple cider vinegar into a one cup measure. Top the measuring cup with Silk. Stir so mixture curdles. Set aside while measuring dry ingredients. In a large bowl measure out the flour, cornmeal, baking powder, salt & sugar & herbs. Mix well. In a separate bowl, whisk together the oil & vegan buttermilk. Fold the wet mixture into the dry ingredients & stir just till mixed. Gently fold in diced veggies. Fill each muffin cup about 3/4 full.

Bake at 400° for about 15-18 minutes then increase temperature to 450° & bake for another 5-8 minutes or until a knife inserted in center of muffin comes out clean & the tops are golden.

[K8-EEE]

116. Curried Pumpkin Soup

DELISH and seasonal...my friend Kelly made this and brought some over, IT'S A WINNER! I did toasted pumpkin seeds on top instead of the pomegranite seeds (which are supposed to be "bat eyes" for H'ween)

1 small pumpkin or medium butternut or other type of winter squash, baked, seeded, peeled and chopped.

1/4 cup - olive oil
2 - onions
3 Tbsp. - curry powder (optional)
8 cups water
2 apples - chopped ( Fuji good)
1/2 cup - coconut milk
2 Tbsp - salt
1 cup - pomegranite seeds


Heat Olive oil in a large soup pot and saute' onion until translucent and lightly browned. Add Curry powder and stir for 30 seconds.
Add pumpkin, water, coconut milk and salt. Bring to boil then let simmer for 25 minutes. Cool slightly, then puree in batches in the blender.
Re-warm before serving and add pomegranite seeds...for bat eyes!!


I put the squash in the oven at 400 for 40 mins or so...to make it soft...then you can peel the skin better...

[MadAsHellNewYorker]

117. Neo-classical Thanksgiving Stuffing with Apricots And Prunes, Stuffed in a Whole Pumpkin

NEO-CLASSICAL THANKSGIVING DRESSING WITH APRICOTS AND PRUNES, STUFFED IN A WHOLE PUMPKIN

http://www.epicurious.com/cooking/holiday/thanksgiving/...

ingredients

1 cup dried apricots
1 cup dried pitted prunes
1 cup apple juice
1 loaf good-quality commercially made presliced whole wheat bread
1 large onion, diced
1 to 2 stalks leafy celery, diced (leaves included)
1 1/2 teaspoons to 1 tablespoon dried leaf (not ground) sage
1/4 cup butter, melted
Vegetable stock (see tip, below) as needed
Tamari or shoyu soy sauce to taste
A small amount of dried leaf basil and oregano to taste (optional)
Salt and freshly ground black pepper to taste
Cooking spray (optional)
1 medium-large pumpkin, preferably one of the buff-colored pumpkins, prepared as follows:

Pumpkin prep:
Cut off and reserve a lid, as you would preparatory to carving a jack-o'-lantern. Scoop out all of the seeds and fibers. Put an inch or two of water in a large pot. Place the pumpkin, cut side down, in the water, cap wedged in near it. Bring to a boil over high heat. Cover tightly and team for 10 to 15 minutes to precook slightly. Remove the pot from the heat and let cool. When cool, remove from the pot. Since the pumpkin will be eaten with the stuffing, I like to season the inside with salt, pepper, a little tamari, Pickapeppa, and brown sugar, rubbing this into the exposed interior flesh after steaming.

1. Place the apricots and prunes in a small, heatproof bowl. Place the apple juice in a small saucepan over high heat and bring to a boil. Immediately pour the juice over the dried fruit. Let stand for at least 2 hours, but overnight or a day or two in advance is fine. Drain the dried fruit, reserving both the fruit and the soaking liquid. Coarsely chop the fruit and set aside.

2. Preheat the oven to 375°F, then turn down to 200°F.

3. Set a wire rack on a baking sheet and place a single layer of bread slices on the rack. Place in the preheated oven and bake, slowly, turning once, until the bread is hard, crunchy, and dry all the way through, but not browned. This is a fairly slow process — it might take 45 to 60 minutes, but set the timer at 20-minute intervals to remind you to check. You with either need to do 2 sheets' worth of bread (in which case, reverse their positions in the oven halfway through), or repeat the toasting process again until all bread is prepared. Remove the dry bread from the oven and let cool.

4. Coarsely crumble the bread into a large bowl. Add the onion and leafy celery and toss to combine. Measure the sage (starting with the smaller amount) into your hands and rub the leaves back and forth in your palms until they crumble (this releases the volatile essential oils). Add the sage to the bread mixture. Pour the melted butter over the mixture and toss well to combine. Add the soaked dried fruit and toss again. The dressing should still be dry. Begin adding the liquid, a combination of vegetable stock and the reserved fruit soaking liquid. Use more stock than juice, and use just enough to moisten the dressing without making it soggy. Keep tossing, adding stock as needed. Add tamari, starting with about 1 tablespoon. Taste for salt and add it and plenty of pepper to taste. More sage, maybe? This is also the point at which you can add a little dried basil and oregano, too, if you like. The stuffing can be prepared up to this point and stored, covered and refrigerated, overnight.

5. On the day you plan to stuff the pumpkin, preheat the oven to 375°F.

6. If not using nonstick, spray a baking dish large enough to accommodate the pumpkin with cooking spray.

7. Stuff the dressing into the cavity of the prepared pumpkin, topping with the pumpkin's cap. Place the stuffed pumpkin in the prepared baking dish. Place in the preheated oven and bake until the pumpkin is slightly brown and looks a bit collapsed in on itself, or, as Ned says, like a plump European duchess, about 40 minutes. Serve whole, at the table.

[diva77]

118. I bought vegetarian haggis at a train station in Scotland once. Anyone

have a recipe for that? (it was so scary looking I never tried it!!):yoiks:

[diva77]

119. here's a veggie haggis recipe -- requires "vegetable suet" mmmmmm

Baked onions with vegetarian haggis (from Lisa C. Ferguson, [e-mail])

        6 medium unpeeled onions, trimmed
        50g sunflower margarine
        50g organic rolled oats
        50g pinhead oatmeal
        50g chopped mixed nuts
        1 onion, finely chopped
        100g mushrooms, finely chopped
        1 carrot, finely chopped
        200g can red kidney beans, drained and chopped
        50g vegetable suet
        1 teaspoon yeast extract
        1 teaspoon ground black pepper
        2 tbs. chopped mixed fresh herbs
        pinch of grated nutmeg
        juice of 1 lime
        1 tbs. whisky
        seasoning
        chopped fresh chives and parsley, to garnish


Cut a slither from the bottom of each of the onions, so that they stand upright. Cut a cross in the top about three quarters of the way down. Place in a large pan, cover with cold water and bring to the boil. Simmer for 15 minutes, drain and refresh under cold water.


 Preheat the oven to 190C (375F). To make the haggis, melt the margarine in a pan and add the oats, oatmeal and nuts. Cook over a gentle heat, stirring, for about 3 minutes until toasted and golden. Transfer to a bowl.


 Melt remaining margarine, add the onion, mushrooms and carrot and cook gently for 5 minutes until softened. Stir into the toasted oat mixture with the remaining haggis ingredients. Season.


 Snip out the center of the onions with kitchen scissors, leaving the skin and 3-4 outer layers intact. Stuff with haggis and bake for 40 minutes.


 Serves 6.

[yewberry]

120. I've never tried to make it

but I did try (and enjoy!) veg haggis in Scotland.

I love Scotland, but I did NOT love eating there--there was mayonnaise on everything!

[diva77]

121. very brave of you!

:D

[Chan790]

139. I found one.

Nota bene: This is not my recipe...I'm not trying it either. I can't vouch for edibility or taste. Make at your own peril.

Baked Onions with Vegetarian Haggis

6 medium unpeeled onions, trimmed

50g sunflower margarine

50g organic rolled oats

50g pinhead oatmeal

50g chopped mixed nuts

1 onion, finely chopped

100g mushrooms, finely chopped

1 carrot, finely chopped

200g can red kidney beans, drained and chopped

50g vegetable suet

1 teaspoon yeast extract

1 teaspoon ground black pepper

2 tbs. chopped mixed fresh herbs

pinch of grated nutmeg

juice of 1 lime

1 tbs. whisky

seasoning

chopped fresh chives and parsley, to garnish

Cut a slither from the bottom of each of the onions, so that they stand upright. Cut a cross in the top about three quarters of the way down. Place in a large pan, cover with cold water and bring to the boil. Simmer for 15 minutes, drain and refresh under cold water.

Preheat the oven to 190C (375F). To make the haggis, melt the margarine in a pan and add the oats, oatmeal and nuts. Cook over a gentle heat, stirring, for about 3 minutes until toasted and golden. Transfer to a bowl.

Melt remaining margarine, add the onion, mushrooms and carrot and cook gently for 5 minutes until softened. Stir into the toasted oat mixture with the remaining haggis ingredients. Season.

Snip out the center of the onions with kitchen scissors, leaving the skin and 3-4 outer layers intact. Stuff with haggis and bake for 40 minutes.

Serves 6.

[Ilsa]

122. Quick sort of a cajun dish. Able to serve vegetarian or to

meateaters as follows:

Cook rice with vegetable broth.

Add a tablespoon of olive oil in a saucepan. Add large portion of chuck wagon frozen corn. this is corn with chopped onion, green and red bell peppers. lightly saute the vegetables. Add a half a can of diced tomatoes sweet onion (available as generic through HEB foodstores). Add a teaspoon or so of your favorite cajun seasoning.

Dish up your rice. Add a few spoonfuls of sauted corn mix. Top with Morningstar Buffalo wings (heated up). The meateaters can add sausage or shrimp or chicken breast cooked with cajun seasoning.

This works in my household, because my husband loves his polish sausage, and I love the Mornigstar buffalo wings.

[LaurenG]

123. Veggie Reuben sandwich

1/4-1/2 avocado
1/4-1/2 cup sauerkraut
2 slices of thick multi-grain bread of choice
(Vegan) mayonnaise
(Vegan) Margarine

Make this like any grilled sandwich.
Spread mayo as desired on bread.
Spread the margarine on the other side.
Place avocado and kraut on the mayo side of the bread
grill slowly until bread is browned and sandwich ingredients are warm
flip and do the same to the other side.

Eat.



This can be made with or without the mayo.

[hippywife]

124. Veggie Pot Pie

We still eat and enjoy dairy so this isn't a vegan recipe but I know you creative vegans can make it that way. This also isn't low-fat. It's what pot pie is supposed to be - comfort food. My husband started making this and then I enhanced it a little.

1 pkg. ready to roll out pie crust (2 crusts)
1 regular can cream of potato soup
1 cup frozen mixed veggies
1/3 of a bag Green Giant Cauliflower, Broccoli, Carrots, and Cheese
1/2 cup extra frozen corn or peas
1/4 cup of half and half, milk, or soy milk
1/2 cup shredded cheddar cheese
1/3 cup of crumbled feta cheese
salt, pepper, garlic powder to taste (or add your favorite seasoning or herb)

In a medium bowl mix all the ingredients together. Put in the pie crust and bake at 375 for 45-50 minutes.

Boun appettito!

[hippywife]

125. Veggie Red Potatoes and Green Beans (Vegan Friendly)

This is a great seasonal dinner when all the beans and potatoes are fresh in the farmer's market. Seasoning is the key to a great pot of beans and potatoes without the bacon and drippings.

1 to 1.5 lbs fresh green beans, washed and snapped
2 to 2.5 lbs of small new red potatoes, washed and cut in same size pieces (quartered or halved depending on size of potato)
1 medium onion, roughly chopped
1 TB. minced garlic
2 TB. olive oil
1.5 TB. Better Than Bullion (Veggie stock variety)
1.5 cups warm water
1 TB. dried rosemary
1 TB. ground coriander seed (optional)
salt and pepper to taste

Place the olive oil and minced garlic in a 4 quart saucepan. Heat and add the onion. Saute just to sweat and add the green beans. Saute with the onion and salt on medium high heat for about 10 minutes, stirring frequently.

Dissolve the Better than Bullion in the water. Add to the pot and add potatoes. Add the rosemary and coriander seed and pepper. Stir in well with the beans and stock. Turn heat down to medium low. Cover and simmer, stirring occassionally, for about 20 minutes, or until potatoes are just fork tender.

Serve with cornbread and favorite spread.

[Robeson]

126. Tempeh and Pepper Fajitas....

...

For 3-4 servings:
whole grain flour tortillas
8 ounces tempeh
2 1/2 cups sliced bell peppers, any colors
1/2 onion, sliced
2-3 teaspoons vegetable oil, for sauteeing

Marinade:
1 teaspoon ground cumin
2 teaspoons ancho chile powder
1 teaspoon paprika
dash of cayenne
2 cloves garlic, minced
2 tablespoons lime juice
1 tablespoon vegetable oil (optional)
1 tablespoon water
pinch of salt and a little black pepper, to taste

Combine all ingredients for the marinade and set aside.

Simmer tempeh in water for 20 minutes. Remove from water and allow to cool enough to handle. Slice into thin strips and transfer to the marinade. Gently toss to coat each slice and allow the tempeh to absorb the flavors.

Heat 2-3 teaspoons of oil in a large skillet, preferably cast iron. Add tempeh and saute until browned on both sides. Transfer to a plate.

In the same skillet, saute peppers and onions until tender-crisp and lightly browned around the edges. Season with salt and pepper. Add tempeh to the pepper and onion mixture. Toss gently to combine.

Serve mixture in whole wheat tortillas with Fresh Tomato Salsa.

Fresh Tomato Salsa

1 tomato, diced
1/3 cup chopped onion
1 jalapeno pepper, seeded and diced
1 small clove of minced garlic
2 teaspoons lime juice
small handful of chopped cilantro
pinch of salt

Combine all ingredients in a bowl. You may wish to adjust the amount of jalapeno pepper to suite your spice preference. Adjust seasoning, if necessary.

[hippywife]

128. Summer Bulgar Salad

1/2 - 2/3 of a 16 oz. pkg. of bulgar wheat, rinsed and drained
1 1/2 medium tomatoes, diced
1/2 cuke, diced
4 diced green onions
12 baby carrots, diced
10 fresh cilantro leaves, minced
1/2 can of small black olives, diced
1/4 c. pepperoncini slices, diced
1 jar of Mezzetta marinated artichokes, diced (save marinade)
juice of 1 large lemon
1/2 c. olive oil
1/4 c. vinegar, cider or wine
1 t. minced garlic
salt and pepper

Place the rinsed and drained bulgar in a large bowl and stir in the remaining ingredients beginning with the liquids, including the marinade from the artichokes. Add more vinegar and/or lemon juice as needed for your taste. Refrigerate for at least 3 hours, stirring a couple times.

[Lifelong Protester]

129. Fettucine almost Alfredo

a favorite fast recipe:

1 box of Whole wheat Fettucine (10 -12 oz)
half a bunch of broccoli (1/2 # or so)
half a pint of cherry tomaotes
about 1/2 c. of parmesan
small (6 oz.) container of sour lean or sour cream (I use lo-fat)

Boil water, salt it to your preference. Cut broccoli into small florets, peel stem parts and cut into small 'coins'.
Cut all the cherry tomatoes in half.
Cook pasta, and when it is nearly done, put broccoli in the water to cook it (along with the pasta).

Drain, but keep about 1/2 cup of the cooked pasta water as you can use it to thin the 'sauce' later.
Toss the pasta/broccoli mix with the sour cream and parmesan cheese. Add the cherry tomatoes. If needed, put a little of the pasta water
in the mix.
Serve up with a little more parm, and a good grate of fresh pepper.

Takes about as long as it takes to boil and cook the pasta, and a good meal.

[Robeson]

130. Creamy Tortilla Soup....

Creamy Tortilla Soup
Soup - Cream - Make this your favorite recipe - Upload a new picture for this recipe

INGREDIENTS

* 1 Tablespoon extra-virgin olive oil
* 2 cloves garlic, chopped
* 1 1/2 Cup tomato salsa
* 4 Cups vegetable broth
* 2 ripe Haas avocados
* Juice of 1 lime
* 2 Tablespoons minced fresh parsley
* Salt and freshly ground black pepper
* 3 to 4 corn tortillas, cut into thin strips (about 1/4-inch x 2-inch), for garnish


METHOD
Heat the oil in a large pot over medium heat. Add the garlic and cook until fragrant, 30 seconds.

Stir in 1 cup of the salsa and the broth and simmer for 5 minutes. Remove from heat and cool slightly.

Halve and pit one of the avocados and place it in a blender or food processor. Add the reserved soup mixture and process until smooth. Transfer back to the pot, add the lime juice and parsley and season to taste with salt and pepper. Keep warm over low heat while you toast the tortillas.

Lightly brush the tortillas with oil and cut them into thin strips, about 1/4-inch thick by 2-inches long. Heat a skillet over medium heat. Add the tortilla strips and cook until golden brown on both sides, about 3 minutes.

Just before serving, halve, pit, and dice the remaining avocado and stir half of it into the soup.

To serve, garnish the soup with the remaining diced avocado, remaining salsa, and the tortilla strips.


NOTES
This silky rich soup is creamy with a refreshing note of lime. Choose from mild, medium or salsa to determine the heat intensity of the soup.

Serves 4

Quicker Tip: Garnish with corn chips (whole or crumbled) instead of the tortilla strips.

[Totally Committed]

131. Chickpea Stew

Chickpea Stew

Wonderfully seasoned but not too spicy, this cold-weather stew is an excellent source of protein, thanks to the chickpeas. For complete protein, serve it with steamed rice.

Garam masala is an Indian spice blend found in stores specializing in Indian foods and in shops with an international selection. You can also make your own: In a dry nonstick fry pan over medium heat, combine 1 cinnamon stick, 4 whole cloves, seeds from 5 cardamom pods, and 1 Tbs. each cumin seeds, coriander seeds and peppercorns. Toast, shaking the pan occasionally, until the spices are aromatic and darkened slightly, about 5 minutes. Let cool, then grind in a spice mill to a fine consistency. Store in a tightly sealed jar at room temperature for up to 6 months.

3/4 cup dried chickpeas
5 cups vegetable stock (see related recipe at right) or
canned broth
1 lb. tomatoes, cored
1 lb. baking potatoes, peeled and diced
2 tsp. garam masala
1/2 tsp. ground ginger
1/2 tsp. ground turmeric
Salt and freshly ground pepper, to taste
3 Tbs. chopped fresh cilantro

Pick over the chickpeas and discard any misshapen chickpeas and stones. Rinse the chickpeas and drain. Place in a bowl, add water to cover generously and let soak for 3 hours, then drain.

In a large saucepan over high heat, bring the stock to a boil. Add the chickpeas, reduce the heat to medium and simmer, uncovered, until almost tender, about 1 1/2 hours.

Meanwhile, bring a pot of water to a boil over high heat. Fill a bowl with ice water. Immerse the tomatoes in the boiling water for 30 seconds, then transfer to the ice water. When the tomatoes have cooled, peel off the loosened skins. Halve the tomatoes horizontally and squeeze out the seed sacs. Chop the tomatoes.

Add the tomatoes, potatoes, garam masala, ginger and turmeric to the stock and continue to cook until the chickpeas and potatoes are tender, about 30 minutes more.

Remove from the heat and let cool slightly. Transfer half of the stock and vegetables to a blender or food processor and puree until smooth. Return the puree to the saucepan and season with salt and pepper. Reheat to serving temperature.

Ladle into warmed bowls, sprinkle with the cilantro and serve hot. Serves 6.

[Totally Committed]

132. And... My Favorite Black Beans

Don't be fooled by the short ingredients list; these vegetarian black beans have a surprisingly complex flavor. I rely on my trusty trinity of Sherry, balsamic vinegar, and soy sauce, three power ingredients that play well together. Beans thicken as they stand, so by making them ahead and thinning them before serving, I actually get more. This recipe serves as the base for two different meals: I set aside half for flavorful beans and rice and purée the other half into a hearty soup spiked with additional Sherry and lime juice.

1 lb dried black beans (about 2 1/3 cups), picked over and rinsed (but not soaked)
1 medium onion, finely chopped
3 tablespoons olive oil
8 cups water
1 1/2 teaspoons salt
1/4 cup Sherry (cream or medium-dry)
1 to 2 tablespoons soy sauce
1 to 2 tablespoons balsamic vinegar


Bring black beans, onion, oil, water (8 cups), and 1/2 teaspoon salt to a boil in a 6- to 8-quart heavy pot, then reduce heat and simmer, covered, until beans are tender, 1 1/2 to 2 hours (depending on age of beans). Thin to desired consistency with additional water. Stir in Sherry and remaining teaspoon salt, then soy sauce and vinegar to taste (start with 1 tablespoon each), and simmer, uncovered, stirring occasionally, 5 minutes.

Cooks' notes:

• Beans improve in flavor if cooked at least 8 hours ahead. Chill, uncovered until completely cooled, then covered up to 1 week, or freeze up to 3 months. Beans thicken considerably as they stand, so thin with water when reheating over moderately low heat.

Makes 8 to 9 cups.

[Trailrider1951]

134. Moussaka

in the crockpot!
Use a large crockpot, spray with olive oil spray and add:
1 med to large eggplant, peeled and cut into chunks
1 or 2 zuchinis, cut into chunks
about 1/2 to 1 cup thickly sliced carrots
1 green bell pepper, cut into chunks
1 med diced onion
1 tbls minced garlic
2 ribs celery, thickly sliced
freshly ground black pepper
fresh or dried basil
fresh or dried savory
allspice, a dash or two
fresh or 1 large can tomatoes, diced
1 jar your favorite spagetti sauce

Add to crockpot in order given and cook on low overnight and all the next day, stirring occasionally. Serve with a small side of whole wheat pasta and little crumbled non-fat feta cheese on top.
Feeds an army!

[Robeson]

135. Vegan Mozzarella Cheese.....

...

* 1 cup water
* 2 small cloves roasted garlic
* 2 T fresh lemon juice
* 1 - 2 T tahini (the larger amount makes it cheesier)
* 1/4 cup nutritional yeast
* 3 T quick-cooking rolled oats
* T arrowroot (or cornstarch)
* 1/8 t dry mustard
* 1.5 t onion powder
* /2 t salt, or salt-free seasoning

Place all ingredients in a food processor or blender, and process until completely smooth.

Pour into a small saucepan and cook over medium heat, stirring constantly, until smooth and thick.

Cook the sauce until you reach the consistency you want - it will thicken right up to a spread if you let it.
If you're going to have it sit while you assemble the pizza, stop cooking when it's a little on the thin side and cover the pot.
It thickens as it cools.

[Dervill Crow]

136. Eastern NC barbecue???!!!!

This is my traditional Christmas dinner, and I'm not sure what to use in the place of pork. Any ideas?

My sauce is basically just vinegar, a lot of tabasco, and a bit of Worcestershire.

[Trailrider1951]

137. Mediterranean Sandwich

Mix together in a large bowl:

1 can artichokes, drained and chopped
1/2 cup black olives, drained and chopped
1 small can tomatoes, drained and chopped (or fresh)
1 or 2 tablespoons minced garlic
2 tablespoons minced onion
2 heaping tablespoons basil pesto in olive oil
Parmesean, feta, and mozarella cheese, a little or a lot

The recipe is vegan if you leave out the dairy cheese and substitute soy cheese.

Spoon mixture into a half of a whole wheat pita bread and bake at 400 for 10 or 15 minutes. Enjoy with a tossed salad and a glass of red wine.

[Robeson]

138. Hawaiian Tofu Ham.....

...

Hawaiian Tofu Ham

1-12 to 16 ounce package of firm tofu
10-12 cloves
2 tablespoons Bragg's or soy sauce
3 drops liquid smoke
1/2 cup juice from pineapple chunks
1/4 cup medium karo or maple syrup
1 cup pineapple chunks
3 cocktail cherries, sliced in half

Place tofu in a baking pan. Score the top of the tofu about 1/4" deep in a diamond pattern. Stick a clove in the center of each diamond. In a small bowl, mix together the Bragg's or soy sauce, liquid smoke and pineapple juice and pour over the tofu. Let marinate for at least half an hour, but longer if you can.

When you're ready to bake the tofu, turn the oven to 350 degrees fahrenheit. Baste the tofu with the marinade and pour the syrup over the top. Surround the tofu with the pineapple chunks and garnish the top with the cherries. Bake the tofu for 45 minutes or until the top is golden, basting several times with the pan juices. Remove from the oven and transfer to a serving platter. Garnish as you please. Slice to serve, removing the cloves.

[Coexist]

140. My own really hearty chili recipe:

FlDem5’s Vegetarian Chili

4 tbsp. olive oil
4 medium onions, chopped (yes, 4)
2 tsp. Minced garlic
½ c chili powder (yes, 1/2 cup)
2 tbsp. paprika
1 tbsp. ground cumin
1 tbsp. dried oregano
2 12 oz. Packages Morningstar Farms Grillers crumbles (or seitan, or whatever you prefer)
4 can 14.5-oz cans petite diced tomatoes
1 tsp. sugar
1 ½ tsp. salt
1 tsp. cayenne (or to taste)
3 16 oz cans dark red kidney beans, drained

Heat the olive oil on medium-high heat, then add the onions and garlic until soft. Add the next 4 ingredients and stir until well absorbed. Add the crumbles and stir in well. Add the tomatoes, sugar, salt and cayenne. Bring to a boil, reduce heat and cover. After 30 minutes, add the kidney beans and simmer another 20-30 minutes.

Top will sour cream and/or cheddar cheese (soy, vegan or dairy) Serve with cornbread

[CrispyQ]

141. Rice Pilaf

We used to buy Near East rice pilaf, but the price increases with almost every trip to the store. So, I decided to make my own. I had a couple of semi-flops, but this final recipe is great!

2 cups water
1 cup brown basmati rice
1 clove of garlic, sliced thin, or minced
1 no salt Rapunzel veggie bullion cube
1/2 teaspoon salt
1 teaspoon Penzy's Mural of Flavor herb mixture

Pour the water into a pan & add the bullion cube. As the water heats, take a fork & break up the veggie cube. When water comes to a boil, add the rice & garlic, give a stir. Cover & cook for 35 minutes or until the water is absorbed. With a fork, mix in the salt & herb mixture. Eat!

We like this with baked tofu & diced fresh tomatoes.

[CrispyQ]

142. Vegan Parmesan

A few years ago Robeson posted a link to a great vegan parm replacement. I've purchased it several times, but after reading the ingredients, I decided I could make it myself - save money & shipping, too. Here's my recipe. It makes quite a bit, so cut it in half if you don't use parm very often.

3 cups toasted nuts
2-3 cups nutritional yeast flakes (I like it a bit more nutty but my friend likes it more yeasty)
2 teaspoons salt
2 tablespoons onion granules
2 tablespoons garlic granules
3 teaspoons Italian herbs (optional)

Put all ingredients into a food processor & process until finely ground.

This makes about three times the amount of the purchased stuff at close to the same cost. It keeps in the fridge for a long time. I've never had it go bad.

[livetohike]

143. Sesame Crusted Tofu over sauteed spinach

Warning: You will not be able to stop eating this. My husband, a known tofu hater loved this recipe.

1 lb. block of tofu
1/4 cup raw sesame seeds
2 T. dark sesame oil
2 T. soy sauce
a few drops of hot sauce or Tabasco
2 t. peanut oil, or olive oil
4 garlic cloves, chopped
1 lb. of baby spinach
salt and pepper to taste

Slice the tofu lengthwise into 4 pieces. Then slice each piece in half to make 8 squares. Pat the tofu squares dry with a paper towel or two. Place the sesame seeds on a plate and then press the tofu squares into the sesame seeds to coat evenly.

Heat the sesame oil in a large skillet on medium heat. Saute the tofu squares for about five minutes and carefully flip over and saute the other side. Add the soy sauce and hot sauce and turn the tofu over for about another minute. Transfer to a plate.

Add the peanut oil or olive oil to the skillet and saute all of the garlic for about thirty seconds. Add the spinach and cook and stir for a minute or two until wilted. Add salt and pepper to taste.

Arrange the spinach on a serving platter and top with the tofu squares.

Serves 4 (but the two of us ate it all!)

[livetohike]

144. Kalamata-Artichoke Pita Pizzas

4 (6-inch) pitas
1/2 c. hummus (I used sun-dried tomato hummus)
1 c. grape tomatoes, halved
1/4 c. finely chopped red onion
1 c. of finely chopped artichoke hearts
1/2 t. dried basil
12 kalamata olives, pitted and chopped
1/3 c. crumbled feta cheese

Preheat oven to 450 F.

Place pitas on a baking sheet. Spread 2 T. hummus over each pita. Top with 1/4 c. of the tomatoes and evenly divide the rest of the ingredients over the tops of each pita.

Bake at 450 F. for 5 minutes or until the edges are lightly browned.

[CrispyQ]

145. Vegan Alfredo

I printed out about six Alfredo recipes & compared them. I started with one recipe & it was pretty good. Next time I did a different recipe & it was not as good but had some nice qualities the first one lacked. Next, I sort of mixed the two. It took a couple of times, but I now have a winner.

Vegan Alfredo

6 Tablespoons Earth Balance
1/2 - 3/4 of an onion, chopped
3-5 cloves of garlic, finely sliced

12 ounce package of Mori-Nu tofu
1 1/2 - 2 cups soy milk

4 Tablespoons vegan parmesan

Saute the onions & garlic in the Earth Balance. Let the EB get real bubbly & let it cook for awhile, but don't let it brown. While the onions & garlic are cooking, blend the tofu & milk until smooth. When the onions & garlic are finished, pour into the tofu/milk mixture & blend again until smooth. Pour back into the pan. Add the vegan parmesan & heat until it just starts to bubble.

This is the best vegan Alfredo I've made to date. I've made it three times since I got the final recipe down. Also, I added a little bit of my fave Marinara sauce once & it made a delightful pasta rosa sauce.

[livetohike]

146. Spinach-Mushroom Pie (in Filo pastry)

2 c. ricotta cheese
1 cup grated Parmesan cheese
2 eggs, beaten
6 green onions, chopped
1 T. butter (or olive oil)
4 c. sliced mushrooms
1 t. dried dill weed
1/2 t. dried thyme
1 9.oz package spinach
1 T. water
1/2 t. salt
dash of black pepper
1/2 pkg. of filo dough
1/3 c. melted butter (or olive oil)

Preheat the oven to 350 F. Lightly oil an 8"x8" square baking pan.

Mix in a medium sized bowl the ricotta, parmesan, eggs, and green onions. Melt the butter or olive oil in a skillet and saute the mushrooms, dill weed and thyme until tender. Drain the excess liquid and add the mushrooms to the cheese mixture.

Empty the package of spinach into the skillet and sprinkle about a T. of water over the top. Cover and steam until tender. Then drain any liquid and place the spinach on a cutting board and roughly chop. Add this to the cheese mixture.

Open up the package of filo dough and work quickly! Place a sheet of dough into the 8x8 pan, use a pastry brush to apply a coating of the melted butter or olive oil. Place the next sheet of dough down, but in the opposite direction and coat it. Continue this way until you have used 1/2 of the pastry sheets. Pour the cheese-mushroom-spinach mixture into the pan and then continue to layer the remaining filo dough over the top of the mixture. Finally, roll all of the edges inward to form a rim and coat with the butter or olive oil.

Bake for about 25 minutes. Serves 4 or 6 pieces depending how you cut it.

[freshwest]

159. OMG, sounds like heaven. Must make this.

[livetohike]

147. Roasted Lima Beans, Garlic and Green Olives

1 lb. package of frozen baby lima beans
6 cloves of garlic, peeled and quartered
1 cup of sliced, pimiento stuffed green olives (or use the "salad olives")
3 T. olive oil
1 t. dried sage
1 t. dried thyme
salt and pepper to taste

Preheat oven to 350 F. Place 2 T. of olive oil in the bottom of a casserole or gratin dish. Pour in the frozen lima beans, garlic, olives, sage, thyme and salt and pepper. Mix all together. Cover the dish tightly with foil and bake for 30 minutes. Drizzle the additional 1 T. of olive oil over the top if desired :-). Makes 3 or 4 servings depending on what you serve with it.

(This has become one of my favorite recipes. I serve it with rice stuffed grape leaves, pita bread, tabouli/a greek salad).

[livetohike]

148. Tofu Manicotti

Tofu Manicotti (from Moosewood Restaurant New Classics)

1/2 lb manicotti
10 oz bag fresh spinach, rinsed
1/2 c. chopped fresh parsley
1/2 c. chopped fresh basil
2 (1 lb.) cakes firm tofu, pressed
1 T. minced garlic
1 T. olive oil
salt and pepper to taste
24 oz jar of spaghetti sauce (or make your own)

Preheat oven to 350 F. Oil a 9x12" baking dish. Cook the manicotti in boiling water until al dente. Drain and rinse with cold water.

Steam the spinach until just wilted. Should take only a couple of minutes. Drain well. Crumble the tofu into a large bowl, and combine with the spinach, parsley, basil, garlic, olive oil and salt and pepper. Add this mixture to the bowl of a food processor and process until well combined.

Coat the bottom of the baking dish with 1 cup of the spaghetti sauce. Fill each manicotti shell with the tofu mixture and arrange in the pan in a single layer. Pour the remaining spaghetti sauce over the manicotti. Cover with foil and bake for 25-30 minutes.

Serves 4-6

[Ilsa]

149. Kikkoman Hearty Bean Burgers:

1 15 ounce can chili beans, drained
1 1/2 cups bran cereal
3/4 cup uncooked oatmeal
1/2 cupchopped green onions
1/4 cup Kikkoman Black Bean Sauce
1 egg, beaten
2 tsp vegetable oil
6 hamburger buns
lettuce leaves and sliced tomates.

In A medium mixing bowl, mash beans with a fork. Add cereal, oatmeal, green onions, black bean sauce and egg; mix well. Shape into 6 patties. In medium skillet, heat oil over medium heat; add patties. Cook, turing once to brown on both sides. Paties can also be cooked on gas or charcoal grill. Serve on buns with lettuce, tomatoe slices and your favorite condiments.

[livetohike]

150. Vegetable Moussaka

3 large potatoes, scrubbed and sliced 1/4" thick
1 large zucchini (3" diameter), sliced 1/4" thick
1 large eggplant, sliced 1/4" thick
1/2 c. fresh basil leaves, minced or 1 t. dried
12 oz. jar marinated artichokes (quartered)
8 oz. shredded havarti or munster cheese

Preheat oven to 400 F. Oil a 9x13" baking pan. Place all of the potatoes on the bottom, then all of the zucchini on top of that, then all of the eggplant slices. Add the minced or dried basil over the top. Then drizzle the liquid from the artichokes over the entire casserole. Cover tightly with aluminum foil. Bake for 40 minutes.

Remove the foil and tuck the artichoke quarters in around the other vegetables. Bake for 20 more minutes. Then sprinkle the shredded cheese over the top and bake for 10 more minutes. Remove from oven and cool for 10 minutes for easier cutting.

Makes 6 nice main dish servings depending on what you serve with it. A nice Greek salad goes along just fine.

[livetohike]

151. Greek Pizza

(adapted from the Enchanted Broccoli Forest by Mollie Katzen I hadn't made this in years until tonight)

Greek Pizza

1/2 lb filo pastry dough (thaw in fridge overnight)
olive oil for brushing onto filo sheets

1 c. chopped onion
4 garlic cloves, crushed
2 T. olive oil
1/2 t. salt
1/2 t. basil
1/2 t. oregano
1 lb. spinach leaves
8 oz. feta cheese, crumbled
8 oz. mozzarella cheese, grated
2 tomatoes, sliced thin
bread crumbs

Heat oven to 400 F. Oil a cookie sheet and set aside.

Saute onions and garlic in 2 T. olive oil until onions are tender. Add salt and herbs and stir for about 1 minute. Add the spinach leaves and cook and stir until wilted.

Layer the filo sheets one by one onto the cookie sheet, brushing olive oil over each sheet before laying the next sheet on top.

Spread the spinach mixture on top of the filo pile leaving a 1/2" border of dough around the edges. Sprinkle the feta cheese evenly over the spinach. Then sprinkle half of the mozzarella cheese on top. Dredge each tomato slice with the bread crumbs and place over the cheese. Then sprinkle the remaining mozzarella over top of the tomato slices. Bake for 25-30 minutes.

Serves 4 (two slices per serving)

[LeftyMom]

152. Really Easy Vegan Chocolate Silk Pie

Ingredients:

1 pre-made vegan graham cracker crust- Keebler ReadyCrust is vegan but has hydrogenated oils, Arrowhead Mills makes one without transfats that is vegan and organic.

1 12-16 oz package of soft silken tofu

1 12 oz bag of vegan chocolate chips or equivalent quantity of vegan chocolate

2 teaspoons of vanilla flavor

(optional) a mild-tasting liquid sweetener such as agave nectar

(optional) SoyaToo! or similar whipped topping- I prefer the kind in the aseptic box you whip yourself, I find it's much sturdier than the canned kind and has a better texture

(optional) curls of shaved chocolate or melted chocolate for garnish

Preparation:

1. Unwrap your pie crust, reserve the plastic lid to protect your pie in the fridge later

2. Empty your tofu into a blender or food processor. Process until smooth. You should have something smooth like soymilk but about the thickness of heavy cream. Leave it in the blender.

3. Melt your chocolate in short bursts of heat in a microwave, or over very low heat on a stovetop, being careful to stir it and prevent burning.

4. Pour your melted chocolate into your tofu, blend until smooth. Add vanilla and then blend again.

5. Test a little spoonful and see if your chocolate mixture (which should be about the texture of pudding) is sweet enough for your tastes, if not add a little agave nectar, blend and try again. How much, if any, you need will depend on taste and the sweetness of your chocolate.

6. Pour into your pie shell, cover with the inverted lid, and refrigerate. Pie should set up in an hour or two and be very firm.

7. If adding a whipped layer, add, then add chocolate curls or drizzled melted chocolate on top of that layer, then cover and refrigerate again until ready to serve.

[livetohike]

153. Tofu and Green Beans with Peanuts

This was excellent and even my tofu phobic husband loved it. Adapted from Mollie Katzen's Vegetable Heaven.

1 1/2 c. roasted salted peanuts, crushed in a food processor to make a coarse meal
1 T. minced garlic
2 T. minced ginger
3 T. peanut oil
1 lb. firm tofu, pressed and then cut into small cubes
1 lb. green beans, trimmed and cut into 1" pieces
1 t. salt
1 t. lemon zest
2 t. lemon juice
red pepper flakes to taste
rice (your choice - basmati is nice)

Start cooking the rice. Heat 1 T. oil in a heavy skillet and saute the garlic and ginger for a few seconds. Add all of the crushed peanuts and stir and cook on low for 10 minutes. Add the lemon zest near the end of cooking.

While the peanuts mixture is cooking, heat another T. of oil in a wok or another skillet on high. Add the tofu cubes and sprinkle 1/2 t. of salt over all. Stir occasionally until all the tofu is lightly browned. Should take 5-7 minutes. Pour the lemon juice over the tofu and stir. Add the tofu to the peanut mixture. It's okay to turn off the peanut mixture now.

Add the rest of the oil to the skillet the tofu was sauteed in. Stir fry the green beans, adding the other 1/2 t. of salt and some red pepper flakes to taste. Stir fry until crisp-tender. Add the peanut -tofu mixture to this skillet and heat briefly. Serve over rice.

Makes enough to serve 2-3 people depending what else you serve with it.

[livetohike]

154. Vegetable Quesadillas

4 10" flour tortillas
2 c. shredded cheddar or mont. jack cheese
1 c. sliced mushrooms
1. T. olive oil
1 c. diced zucchini
1 jalapeno pepper, minced
1/2 c. diced yellow bell pepper
1 clove garlic, minced
1/2 c. sliced green onions
1 large tomato, chopped

Saute the mushrooms in the olive oil until tender. Add all the other veggies except for the tomato, saute and stir occasionally until tender. Stir in the chopped tomato and cook for a couple more minutes. Remove from heat.

On a griddle (you can do two at a time this way), or in a skillet brown one side of a flour tortilla. Turn it over and sprinkle with 1/2 c. of the cheese and about 1/3 c. of the vegetable mixture. Fold the the tortilla in half and cook until browned on both sides and the cheese is melted.

Makes 4 decent sized quesadillas, but my husband ate 3 of them himself, so may only serve two depending what you serve with it.

[Trailrider1951]

155. Sloppy joes, my grandkids love these!

1/2 cup your favorite ketchup, Heinz is good
1/2 cup your favorite bar-b-q sauce, I use a local favorite, Stubbs
1/2 cup your favorite picante sauce, I use Pace medium, chunky style
1 cup water
2/3 cup TVP

Mix together the first four ingredients in a medium sauce pan. Heat over medium heat until it starts to simmer, stirring occasionally. Add TVP and simmer until thick, about 5 minutes, stirring occasionally. Serve on toasted buns with your favorite salad or veggies.

[K8-EEE]

156. Minted Melon Salad

If you ever want to take something really pretty and refreshing to a summer bbq, pool party or potluck, try this minted melon salad



It went over great, there was none left at all.

Basically you just hollow out a watermelon with one of those melonballer thingees, then mix in some cantaloupe and honeydew for added color. Make a quick syrup of 1/4 cup each water & sugar in a saucepan; when it cools put the syrup in the blender with a quarter cup of fresh mint leaves. Toss the melon with the mint syrup and then add fresh mint & basil leaves and fill the watermelon, chill for an hour or too and voila'!

[K8-EEE]

157. PHOTO:

[LaurenG]

160. Irish Soda Bread with Oat Flour

1½ c unsweetened soy milk
1½ Tbsp lemon juice
2 c white flour
1 c whole wheat flour
1 c oat flour
½ c sugar
2 tsp baking soda
1 tsp salt
4 Tbsp vegan margarine
1 c currants or raisins
1 tsp caraway seeds, optional

Preheat oven to 350°. Lightly grease a baking sheet. In a small bowl, combine soy milk and lemon juice. Set aside to curdle. In a large bowl, sift together flours, sugar, soda, and salt. With a pastry blender or two knives, cut butter into dry mixture. Create a well and pour in soy milk mixture and currants. On a lightly floured surface, gently knead just until the dough comes together, 10 or 12 turns. Do not overwork or you’ll end up with a tough mess! Shape into a disc about 1½” in height. Cut an “X” into the top with a serrated knife and bake on prepared sheet for 40-45 minutes.

I didn't add raisins, currents or caraway seeds.
It's great without them.