Good recipes?!
Good recipes?
Does anyone have any good vegan recipes that are really easy to make?
Thanks!
Answers:
Hummus and Veggie Rollups
Ingredients needed
Tortillas (plain, flour, spinanch, sun dried tomato)
Hummus-sundried tomato flavor
Veggies-onions, squash, carrots, zucchini (whatever your favorites)
Saute veggies in a little olive oil.
Spread hummus on tortillas, add sauted vegggies and roll and eat
Fowl Play Tempeh Salad
8 ounces tempeh (1/2 pound)
1 cup diced celery, or 1 cup grated carrot
? cup Low-Fat Egg-Free Mayonnaise
? cup sliced scallions (optional)
3 to 4 Tablespoons minced, fresh parsley
? teaspoon poultry seasoning,
or ? to 1 teaspoon curry powder, to taste (optional)
salt and ground black pepper, to taste
1. Steam the tempeh for 20 minutes. Let it cool until it can be comfortably handled. Cut the tempeh into ?- inch cubes, and place it in a medium mixing bowl.
2. Add the remaining ingredients to the tempeh, and mix them together gently but thoroughly.
3. Serve the salad at once, or transfer it to a storage container, and chill it in the refrigerator.
Tempeh: This cultured soy product sometimes includes other grains or beans and has more taste and zing than its tofu cousin. Tempeh works well in stir-fries and can be used as a substitute in nearly any recipe that calls for meat.
Happy Hen Salad
? pound fat-reduced regular tofu (firm),
rinsed, patted dry, and mashed well
? cup egg & dairy-free mayonnaise
2 Tablespoons minced fresh parsley (optional)
2 teaspoons pickle relish, drained
? teaspoon onion granules
1/8 teaspoon turmeric
salt and ground black pepper, to taste
1. Place all ingredients in a medium mixing bowl and stir them together until they are thoroughly combined.
2. Serve the salad at once, or transfer it to a storage container and chill in the refrigerator.
Stick-To-Your-Ribs Chili
2 teaspoons olive oil
1 cup finely chopped onion
? cup finely chopped celery
2 cloves garlic, minced or pressed
2 ripe, medium tomatoes, peeled, seeded and
coarsely chopped
1 15-ounce can red kidney beans, pinto beans
or black beans (about 1 ? cups,
rinsed well and drained
1 8-ounce can tomato sauce (1 cup), or 1/3 cup
tomato paste mixed with 2/3 cup water
1 cup water
1/3 cup bulgur (medium ground)
2 Tablespoons tomato paste
1 Tablespoon sweetener of your choice
1 Tablespoon chili powder
? teaspoon dried oregano leaves
? teaspoon ground black pepper
? teaspoon ground cumin
1/8 teaspoon ground allspice or cinnamon
pinch of cayenne pepper, to taste
salt, to taste
1. Place the olive oil in a 4 ?- quart saucepan or Dutch oven, and heat it over medium-high. When the oil is hot, add the onion, celery and garlic. Reduce the heat to medium, and cook, stirring occasionally, for 10 to 15 minutes, or until the onion is tender.
2. When the onion is tender, stir in the remaining ingredients except the salt, and bring the mixture to a boil. Reduce the heat to low, cover the saucepan with a lid, and simmer the chili for 20 minutes, stirring occasionally.
3. Season the chili with salt, to taste. Serve hot.
Bulgur Wheat: This quick-cooking form of whole wheat contains beneficial fiber, protein, vitamin E and several important minerals. Often used in Mediterranean dishes, bulgur is best known as the main ingredient in tabbouleh salad
Mushroom, Walnut, and Rosemary Paté
1 red onion, cut lengthwise into thin crescents
2 teaspoons minced garlic
1 cup sliced cremini mushrooms
1 cup sliced shiitaki mushrooms
? ounce dried chanterelles, soaked in ? cup boiling water for 30 minutes
1 cup red wine
1 teaspoon sea salt
2 teaspoons coarsely chopped fresh sage
1 teaspoon coarsely chopped fresh thyme
2 teaspoon coarsely chopped fresh rosemary
1 teaspoon ground nutmeg
? teaspoon ground pepper
1 Tablespoon nutritional yeast
1 cup walnuts, toasted
1 Tablespoon tamari soy sauce
2 teaspoons balsamic vinegar
2 ? cups water
2 teaspoons powdered agar agar, or 2 Tablespoons agar agar flakes
1. To prepare the toasted walnuts, first soak in two cups of warm water for 30 minutes. Drain. Place nuts on a baking sheet and bake in a 350° oven for 30 minutes, or until dry and light brown. Rotate every 10 minutes. Allow nuts to cool to room temperature before serving.
2. In a large nonstick skillet or sauté pan, cook the red onion, garlic, and mushrooms in the red wine, the chanterelle soaking liquid, and sea salt over medium heat, stirring often, until all the moisture has evaporated. Add the chanterelles and cook until heated through. Remove from the heat. Add the sage, thyme, rosemary, nutmeg, pepper, and yeast and stir well to incorporate. Transfer to a blender. Add the walnuts, tamari, vinegar, and 1? cups of the water. Blend until smooth.
3. In a small saucepan, bring the remaining 1cup water to a boil. Whisk in the agar agar and turn the heat to low. Continue whisking until the agar agar is thoroughly dissolved, about 5 to 7 minutes. Add to the mushroom mixture and blend until incorporated.
4. Test the paté to ensure that it sets up by refrigerating 1 tablespoonful for 10 minutes. If the test paté isn't firm by them, dissolve another 2 tsp agar agar powder or 1 Tbsp agar agar flakes in boiling water and add to the paté. Spread in an 8 x 5-inch loaf pan or 8-cup mold. Refrigerate for at least 2 hours. Unmold and cut into slices and serve.
Seitan & Mushroom Stroganoff
2 Tablespoons cornstarch
3 Tablespoons soy sauce
1 1/3 cups vegetable broth or water
? teaspoon garlic granules
2 Tablespoons tahini
2 teaspoons canola oil or olive oil
2 cups thinly sliced onion
4 cloves garlic, minced or pressed
4 cups sliced fresh mushrooms
2 cups thinly sliced seitan strips
ground black pepper, to taste
1. For the gravy, place the cornstarch and soy sauce in a 2-quart saucepan, and stir them together well to make a thin, smooth paste. Gradually whisk in the vegetable broth or water and garlic granules. Place the saucepan over medium-high heat, and cook the gravy, stirring constantly with a wire whisk, until it thickens and comes to a boil. Remove the saucepan from the heat, and beat in the tahini using the wire whisk. Cover the saucepan with a lid, and set it aside.
2. Place the oil in a large skillet, and heat it over medium-high. When the oil is hot, add the onion and garlic, and sauté for 10 minutes.
3. Add the mushrooms to the onion in the skillet, and cook, stirring often, for 5 to 7 minutes longer.
4. Stir the seitan strips and the reserved gravy (from step #1) into the onion and mushrooms in the skillet. Reduce the heat to low, and cook, stirring often, about 5 to 10 minutes, just until the seitan is heated through.
5. Season the stroganoff with ground black pepper, to taste. Serve at once over rice or egg-free wide noodles.
Seitan/wheat meat: Pronounced "say-TAN," this wheat gluten protein product has a wide range of mock meat applications, and works especially well as a stand-in for beef.
Stuffed Shells
Ricotta-Style Cheese Mixture:
1 pound firm tofu
5 ounces silken tofu
6 Tablespoons non-dairy cream cheese
3 Tablespoons non-dairy Parmesan cheese
1 cup fresh spinach
2 cloves garlic
1 Tablespoon lemon juice
? teaspoon salt
1/2 teaspoon salt
1 jar tomato sauce
1 package large shell pasta (uncooked)
1. Place all the ricotta-style cheese ingredients except spinach into a food processor and blend until smooth. Set aside.
2. Chop the spinach and add to the cheese mixture.
3. Meanwhile, fill a large pot two-thirds full with water. Bring the water to a rolling boil. Add the pasta, and cook it until it is al denté. Drain the pasta well.
4. Add one heaping spoonful of cheese mixture into each shell. Put shells into 9 X 13 pan and cover with the spaghetti sauce.
5. Cook at 350 degrees for 30-40 minutes and serve hot.
Caesar Salad
1 head Romaine lettuce
1 cup dairy-free croutons
Dressing
1/3 cup olive oil
2 cloves garlic
2 Tablespoons non-dairy Parmesan cheese
2 Tablespoons lemon juice
2 teaspoons Dijon mustard
? teaspoon kelp powder
? teaspoon dry sweetener
? teaspoon salt
? teaspoon pepper
1. Wash lettuce and tear into bite size pieces. Set aside.
2. Combine all dressing ingredients into a bowl and mix with hand mixer until it is smooth and creamy.
3. Immediately before serving, toss lettuce with Caesar salad dressing and top with croutons
Strogonoff Vegan
You will need 5 onions first. Grain them very well. Put in a pan with no oil and warm it up till it get a golden color. Add some tomato sauce and after mushrooms and palm heart. Add soy cream milk, pepper, oregano and some parsley. Serve with rice and potatoes.