Anyone have any good, tastey vegan recipes (dinners or desserts)?!


Question:

Anyone have any good, tastey vegan recipes (dinners or desserts)?

Looking for something fun and easy to make on warm days!


Answers:
egg plant parm sandwiches or egg plant and mushroom lasagna or sweet potato fries and stuffed mushrooms

baked beans

INGREDIENTS
1 (16 ounce) package dry navy beans
6 cups water
2 tablespoons olive oil
2 cups chopped sweet onions
1 clove garlic, minced
4 (8 ounce) cans tomato sauce
1/4 cup firmly packed brown sugar
1/4 cup molasses
2 tablespoons cider vinegar
3 bay leaves
1 teaspoon dry mustard
1/4 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
DIRECTIONS
Place beans and water in a large pot, and bring to a boil. Reduce heat to medium, and continue cooking 1 hour, stirring occasionally, until beans are tender. Drain, and transfer to a large casserole dish.
Preheat oven to 300 degrees F (150 degrees C).
Heat the olive oil in a skillet over medium heat. Stir in the onions, and cook until tender. Mix in garlic, and cook until golden brown. Mix onions and garlic into casserole dish with the beans. Stir in the tomato sauce. Mix in brown sugar, molasses, vinegar, bay leaves, mustard, pepper, nutmeg, and cinnamon.
Cover and bake 3 1/2 hours in the preheated oven, stirring frequently and adding water if necessary. Remove cover, and continue baking 30 minutes.

Brownies

INGREDIENTS
2 cups unbleached all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon salt
1 cup water
1 cup vegetable oil
1 teaspoon vanilla extract
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, vegetable oil and vanilla; mix until well blended. Spread evenly in a 9x13 inch baking pan.
Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares.

Mac and no cheese

INGREDIENTS
1 (8 ounce) package uncooked elbow macaroni
1 tablespoon vegetable oil
1 medium onion, chopped
1 cup cashews
1/3 cup lemon juice
1 1/3 cups water
salt to taste
1/3 cup canola oil
4 ounces roasted red peppers, drained
3 tablespoons nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes or until al dente; drain. Transfer to a medium baking dish.
Heat vegetable oil in a medium saucepan over medium heat. Stir in onion, and cook until tender and lightly browned. Gently mix with the macaroni.
In a blender or food processor, mix cashews, lemon juice, water, and salt. Gradually blend in canola oil, roasted red peppers, nutritional yeast, garlic powder, and onion powder. Blend until smooth. Thoroughly mix with the macaroni and onions.
Bake 45 minutes in the preheated oven, until lightly browned. Cool 10 to 15 minutes before serving.

This is real easy. Throw half a pound of small red beans into a crockpot. Fill the pot with vegetable stock (vegetable broth will do), diced tomatoes, and potatoes. Flavor the broth with garam masal, onion powder, and garlic powder. I usually use about half a tablespoon of garam masal, and about half a teaspoon each of garlic powder and onion powder. I have a big crock pot though, so season to taste.

In another pan (or a rice cooker), put a cup of brown basmati, 2.25 cups of vegetable stock or broth, and a little garam masal, onion powder, and garlic powder. Serve the beans over the rice.

This recipe is GERD friendly.

penne pasta with artichokes saute in olive oil artichokes (can artichokes) dry tomatoes fresh diced tomatoes red and yellow black olives,fresh basil and add penne already cookand saute for 30 seconds add sal and pepper

Delicious alternative to ice cream that you can make yourself!

1 frozen banana, chopped
1 cup frozen blueberries
1/2 cup of either water, juice or soy milk
artificial sweetener (optional)

This is as easy as chucking it all in a blender and whizzing it up until it is smooth and creamy. (You can also freeze it if you want it to be harder)


Chocolate Tofu Pudding Recipe (soo good!!)
24 5/8 ounces firm silken tofu
1/4 cup sugar
1 1/2 teaspoons vanilla
2 teaspoons almond extract
1/2 cup cocoa powder

IMPORTANT NOTES ADDED:.
The tofu called for here is asceptic tofu NOT waterpacked tofu. One brand is Mori-Nu. AGAIN: It will NOT work with Waterpacked [tofu packed in water] also called cotton. It will NOT work with firm waterpack tofu. The texture and the taste will change because the medium will change. An example of the correct tofu is: http://www.morinu.com/ Please feel free to visit the Vegetarian forum and ask if you aren't sure. We don't bite. Honest but we do have great ways to make stuff taste even better. I host there so you can ask anytime.
Simply blend your tofu, cocoa, sugar or Splenda, vanilla in a food processor or blender until smooth and well blended.
You have pudding. Add to your favorite shell or eat as a pudding. Can be used in parfaits also. Layer pudding, fruit, pudding, fruit. garnish with fruit slices and a mint leaf or two or almond slices.
NOTE 24.6 ounces is two standard packages for me. It does seem to "grab" the sweet of sugar to me so I use less. I also find it works very well with Splenda. Those with a sweet tooth may want to tweak that. Simply add the 1/4 and taste. Then add to your taste. Syrups such as honey, maple syrup and Kings Molasses have been used but I personally wasn't pleased with it. However tastes may vary. Also note it MUST BE FIRM SILKEN. IT CANNOT BE WATERPACKED [can be low fat, organic or regular]. Soft is for smoothies and Cotton or waterpacked is for other methods.
I never thought to add this. Be careful what cocoa powder you use. The tofu is going to grab the taste. IF it is a chalky type you are going to have chalky tofu pudding. Nothing in the pudding mix will 'hide' that. Remember this has no milk to 'mute' the cocoa taste.

Summer Vegetarian Chili
SUBMITTED BY: USA WEEKEND columnist Jean Carper


"Throw summer's fresh vegetables into a pot and stew them up for an antioxidant-packed, Southwestern-flavored treat. Black beans also have fiber, folic acid and cholesterol-lowering activity."


INGREDIENTS
2 tablespoons extra-virgin olive oil
1 cup chopped red onion
5 large cloves garlic, crushed or minced
2 tablespoons chili powder, or more to taste
2 teaspoons ground cumin
2 cups juicy chopped fresh tomatoes
1 (15 ounce) can no-salt-added black beans, drained
1 cup water (or red wine)
1 cup chopped bell pepper (any color)
1 cup chopped zucchini
1 cup corn kernels
1 cup chopped white or portobello mushrooms
1 cup chopped fresh cilantro, packed
1/8 teaspoon cayenne pepper, or more to taste
Salt and freshly ground black pepper, to taste
DIRECTIONS
Heat oil in medium pot. Add onion, garlic, chili powder and cumin. Saute over medium heat until onion is soft, about 5 minutes. Add remaining ingredients (except garnishes) and stir. Bring to a boil, then lower heat and simmer 20 minutes or until vegetables are soft. Add more liquid if needed.
Serve alone or over rice (preferably brown). Garnish if desired with any of the following: reduced-fat cheddar cheese, onion, fat-free sour cream, guacamole, fresh cilantro.


Cool-Me-Down Gazpacho
Tomatoes and cucumbers are mainstays of the summer yield, and they combine beautifully together to make the refreshing classic chilled soup, gazpacho.

3 cups vegetable juice
1 medium yellow onion, chopped
2 medium tomatoes, diced
1 green pepper, minced
3 cloves garlic, crushed
1 cucumber, diced
2 Tbsp. lemon juice
2 Tbsp. red wine vinegar
2 tsp. minced fresh basil (or 1 tsp. dried)
1 tsp. cumin
Dash of hot sauce
2 Tbsp. olive oil
Salt and pepper to taste

Combine all the ingredients in a large bowl and chill for several hours. Serve cold.


Coconutty Date Bars
Rich and sweet, this will satisfy the most sugar-addicted of them all.

Topping:
1 1/2 cups rolled oats
1 cup whole wheat pastry flour
1/3 cup flaked, unsweetened coconut
1/4 cup chopped, roasted walnuts
1/4 tsp. sea salt
1/4 cup safflower or corn oil
1/3 cup maple syrup
1 1/2 tsps. vanilla

Preheat the oven to 350 F. Combine oats, flour, coconut, walnuts and salt in a medium bowl. Mix in the oil, then add the maple syrup and vanilla. Spread the topping in a baking pan and bake for 5 to 7 minutes. Set aside to cool.

Filling:
3 cups pitted dates
1 to 1 1/2 cups filtered water
1/4 tsp. sea salt

Purée the dates, water and salt together in a blender. Spread 1/3 of the topping in a lightly oiled baking dish. Add the date mixture, smoothing it over with a spatula. Sprinkle the remaining topping over the date filling and press down well. Cover pan with foil and bake for 30 minutes. Let cool and cut into squares.

check out http://useinfo-dessert.blogspot.com/...
It has recipes for quite a few tasty desserts that can be prepared easily from home ..




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