Vegan Recipes????!
I have one below, though I'm looking for others that are interesting! care to share!?!?!?
Tofu Chocolate Ice Cream (no dairy)
Ingredients (use vegan versions):
1 box 12 oz!. Mori Nu Soft Silken Tofu, do not use low fat, do not drain
1 12 oz!. bag vegan chocolate chips, melted on low heat and cooled
1-2 Tblsp!. Vanilla - you can use whatever flavor you like
1 cup Rice Milk (you can substitute with soy milk, Almond Milk etc!.)
Directions:
Put the tofu in a blender and process until very smooth!. Add the melted, cooled chocolate and process until well combined, you will have to stop and scrape the sides of the blender!. Add the rice milk and vanilla and process until well blended!. Pour into a covered container and chill until ready to use!.
Freeze in an ice cream freezer according to manufacturer directions!. This makes a lot of tofu ice cream mix so you may only be able to freeze part of it!. I use my Donvier, which is really easy, I have ice cream in 15 minutes without ice, salt or a lot of cranking!. My family loves this recipe and it can even be made with melted high quality white chocolate!. Enjoy!
Serves: 8
Preparation time: 15 minutesWww@FoodAQ@Com
Tofu Chocolate Ice Cream (no dairy)
Ingredients (use vegan versions):
1 box 12 oz!. Mori Nu Soft Silken Tofu, do not use low fat, do not drain
1 12 oz!. bag vegan chocolate chips, melted on low heat and cooled
1-2 Tblsp!. Vanilla - you can use whatever flavor you like
1 cup Rice Milk (you can substitute with soy milk, Almond Milk etc!.)
Directions:
Put the tofu in a blender and process until very smooth!. Add the melted, cooled chocolate and process until well combined, you will have to stop and scrape the sides of the blender!. Add the rice milk and vanilla and process until well blended!. Pour into a covered container and chill until ready to use!.
Freeze in an ice cream freezer according to manufacturer directions!. This makes a lot of tofu ice cream mix so you may only be able to freeze part of it!. I use my Donvier, which is really easy, I have ice cream in 15 minutes without ice, salt or a lot of cranking!. My family loves this recipe and it can even be made with melted high quality white chocolate!. Enjoy!
Serves: 8
Preparation time: 15 minutesWww@FoodAQ@Com
Answers:
Moroccan Stew
Recipe courtesy Tyler Florence
2 tablespoons olive oil, divided
2 acorn squash, halved and roasted
2 teaspoons cinnamon
1 cup lentils, rinsed and cleaned
1 cup brown rice
1 tablespoon coriander
1 bay leaf
2 tablespoons curry powder
Salt and pepper, to taste
3 1/2 cups vegetable stock, divided
1 onion, chopped
1/2 cup dried apricots, chopped
Fresh flat-leaf parsley and mint, for garnish
Split the squash in half and remove the seeds and fibers!. Brush the flesh with 1 tablespoon of olive oil and sprinkle with cinnamon, salt and pepper!. Roast on a cookie sheet in a 350 degree F oven for about 25 minutes, until fork tender!. Cool and set aside!.
Combine lentils and rice in a medium saucepan; add coriander, bay leaf, curry powder, salt and pepper!. Pour in 3 1/4 cups of broth to cover by at least 2 inches!. Turn the heat to medium and cook 30 to 45 minutes, stirring frequently!. If you need to add more liquid to keep the mixture wet do so, a little at a time!.
Meanwhile, place 1 tablespoon of olive oil in a small saucepan over medium heat!. Add onions and cook, stirring until softened, about 5 minutes!. Rehydrate the apricots with remaining 1/4 cup vegetable stock!. Stir in the lentils and rice!. Cook until heated through, about 5 minutes!. Bring the components together by spooning the mixture into the roasted acorn squash!. Season with salt and pepper!. Garnish with parsley and mint!.Www@FoodAQ@Com
Recipe courtesy Tyler Florence
2 tablespoons olive oil, divided
2 acorn squash, halved and roasted
2 teaspoons cinnamon
1 cup lentils, rinsed and cleaned
1 cup brown rice
1 tablespoon coriander
1 bay leaf
2 tablespoons curry powder
Salt and pepper, to taste
3 1/2 cups vegetable stock, divided
1 onion, chopped
1/2 cup dried apricots, chopped
Fresh flat-leaf parsley and mint, for garnish
Split the squash in half and remove the seeds and fibers!. Brush the flesh with 1 tablespoon of olive oil and sprinkle with cinnamon, salt and pepper!. Roast on a cookie sheet in a 350 degree F oven for about 25 minutes, until fork tender!. Cool and set aside!.
Combine lentils and rice in a medium saucepan; add coriander, bay leaf, curry powder, salt and pepper!. Pour in 3 1/4 cups of broth to cover by at least 2 inches!. Turn the heat to medium and cook 30 to 45 minutes, stirring frequently!. If you need to add more liquid to keep the mixture wet do so, a little at a time!.
Meanwhile, place 1 tablespoon of olive oil in a small saucepan over medium heat!. Add onions and cook, stirring until softened, about 5 minutes!. Rehydrate the apricots with remaining 1/4 cup vegetable stock!. Stir in the lentils and rice!. Cook until heated through, about 5 minutes!. Bring the components together by spooning the mixture into the roasted acorn squash!. Season with salt and pepper!. Garnish with parsley and mint!.Www@FoodAQ@Com
mmmmmmmmmmm yummmmmmmyyyWww@FoodAQ@Com
i cant cook but ill bring over a great caesar salad and a good bottle of red wineWww@FoodAQ@Com
Chocolate Orange Cake
8 oz!. (200g) plain wholemeal flour
4 oz!. (100g) vegan margarine
4 oz!. (100g) raw cane sugar
1 tbs syrup
1 tsp bicarbonate of soda
1/3 pint (175ml) orange juice (or use soya milk)
2 tbsps baking powder
2 tbsps cocoa powder
1 tbsp orange peel, finely grated (or chopped nuts)
Preheat oven to Gas Mark 4 / 180 °C / 350 °F!.
Cream together margarine, sugar and syrup!. In a jug, stir bicarb!. or soda into orange juice and add to bowl!. Sift flour, baking powder, cocoa and salt and gradually stir into the bowl!. Add orange peel!. Spoon the mixture (which will be quite sloppy) into a medium sized square tin!. Generously sprinkle the top with more sugar!. Bake for about 35-40 minutes, until cooked in the centre!. Cool briefly in the tin and then turn out onto a wire rack!.Www@FoodAQ@Com
8 oz!. (200g) plain wholemeal flour
4 oz!. (100g) vegan margarine
4 oz!. (100g) raw cane sugar
1 tbs syrup
1 tsp bicarbonate of soda
1/3 pint (175ml) orange juice (or use soya milk)
2 tbsps baking powder
2 tbsps cocoa powder
1 tbsp orange peel, finely grated (or chopped nuts)
Preheat oven to Gas Mark 4 / 180 °C / 350 °F!.
Cream together margarine, sugar and syrup!. In a jug, stir bicarb!. or soda into orange juice and add to bowl!. Sift flour, baking powder, cocoa and salt and gradually stir into the bowl!. Add orange peel!. Spoon the mixture (which will be quite sloppy) into a medium sized square tin!. Generously sprinkle the top with more sugar!. Bake for about 35-40 minutes, until cooked in the centre!. Cool briefly in the tin and then turn out onto a wire rack!.Www@FoodAQ@Com
No Bake Chocolate Oatmeal Cookies
INGREDIENTS
2/3 cup maple syrup
1/4 cup vegetable oil
5 tablespoons unsweetened cocoa powder
1 teaspoon ground cinnamon
1/2 cup peanut butter
1 cup rolled oats
1 teaspoon vanilla extract
DIRECTIONS
In a saucepan over medium heat combine the maple syrup, oil, cocoa and cinnamon!. Boil for three minutes, stirring constantly!. Remove from heat and stir in the peanut butter, rolled oats and vanilla until well blended!. Drop by heaping spoonfuls onto waxed paper and chill to set, about 30 minutes!.Www@FoodAQ@Com
INGREDIENTS
2/3 cup maple syrup
1/4 cup vegetable oil
5 tablespoons unsweetened cocoa powder
1 teaspoon ground cinnamon
1/2 cup peanut butter
1 cup rolled oats
1 teaspoon vanilla extract
DIRECTIONS
In a saucepan over medium heat combine the maple syrup, oil, cocoa and cinnamon!. Boil for three minutes, stirring constantly!. Remove from heat and stir in the peanut butter, rolled oats and vanilla until well blended!. Drop by heaping spoonfuls onto waxed paper and chill to set, about 30 minutes!.Www@FoodAQ@Com