Could someone please send me a good vegan recipe?!
http://www.your-vegetarian-kitchen.com/h...
and a few from it:
Tofu Rancheros (V)
Great for Breakfast, Brunch or Sunday Night Supper
1 Package Firm Tofu
2 Tbs. Extra Virgin Olive Oil
1 tsp. Chopped Fresh Garlic
1 Cup sliced Button Mushrooms
1 small Onion sliced stem to stern
1/4 Cup each Red, Green and Yellow Peppers cut into chunks
1 handful Grape Tomatoes
1 Tbs. Turmeric
1 tsp. Chili Powder
Salt and Pepper to taste
Splash Shoyu
Five grains Black Salt* (optional)
*Black Salt is available at Indian Grocery Stores. It has a high Sulfa content so you will need to use only as much as fits on the tip of a sharp knife. It is the Sulfa content that pulls the tofu into the familiar smell and taste of ‘egg’.
In a frying pan sauté 1 Cup sliced button mushrooms with freshly chopped garlic in Extra Virgin Olive Oil until golden. Remove from the pan and reserve. Next add to the pan 1 small onion sliced thinly from stem to stern, and half each of red, yellow and green peppers cut into small chunks. Sauté until the peppers are soft and the onion has becomes transparent. Add a handful of whole grape tomatoes. Stir.
Add 1 Tbs. Turmeric and 1 Tsp Chili Powder, and crumble in 1 package Firm Tofu. Mix through the spice and vegetables until the tofu is heated through and well colored, and the tomatoes begin to pop. Add the Mushrooms, a splash of Shoyu and salt and pepper to taste. Plate and serve with toast, or muffins.
Tex-Mex Love Boats (V)
Extra Firm Tofu (allow 1/2 block per person)
1 Jar prepared Red Beans or 1 Cup cooked, rinsed beans
1/2 Package of frozen Corn kernels or Roasted Corn kernels
1 Cup Fresh or prepared Salsa
1/4 Cup Hungarian Paprika
3 Tbs. Granulated Garlic
1 tsp Chili Powder
1/4 Cup Shoyu
1/4 Cup Olive Oil
Place 1 block of extra firm Tofu on a cutting board.Cut it in half on the diagonal. Set them upright so that the hypotenuse faces you. Using a metal spatula, with a thin blade, carefully cut a wedge shape from the center of each half. The walls should be about 5/8 of an inch thick.Reserve removed wedges and crumble finely into a mixing bowl.(Make one cut along each of the outside walls being very careful not to cut all the way through the block. Using the edge of the spatula cut straight down and then cut parallel to the bottom. Lift the wedge of tofu out and reserve.) Mix 1/4 Cup Hungarian Paprika, 1 tsp Chili Powder, with 3 Tbs. Granulated Garlic.
Moisten with Tamari and olive oil until you have a thin paste.
(Paint the tofu boats inside and out with a pastry brush.)
To the crumbled reserved tofu add frozen corn kernels and salsa, along with a jar of prepared Red Beans.Season with Chili Powder, Garlic, Pepper and Salt. Mix. Pack lightly into the boats.Bake at 350° for 30 minutes basting with Tamale Sauce.Top with grated Jalape?a Soy Cheese and return to the oven for a few minutes until the cheese melts. Garnish with finely chopped Cilantro. Plate and serve.
Tofu Cutlets (V)
*A crisp, golden and flavorful entrée.
Extra Firm Tofu — allow a minimum of at least 1/4 pound or three slices per person.
You will need to do the following marinade twice so make sure that you have double the amount of the following on hand:
1/2 Cup Eden Tamari or Shoyu
1/4 Cup Eden Mirin
1 Tbs. Ground Coriander
1 Tbs. Ground Cumin
1 Tbs. Minced Garlic
1 Tbs. Minced Fresh Ginger
1/2 Cup Toasted Sesame Oil
Splash San-J Szechuan Hot Sauce
1 Tsp each Granulated Garlic and Ginger (used only in the mixture for painting the tofu)
Szeged Hot Hungarian Paprika
3 Large Spanish Onions sliced Nituke
Slice large Spanish Onions thinly. (Nituki - from end to end rather than in rounds or half moons.)
Place in a large bowl along with:
1 Tbs. each finely minced garlic and ginger
1 Tbs. each ground Cumin and ground Coriander seeds
1/2 Cup each Toasted Sesame Oil, Tamari or Shoyu
1/4 Cup Eden Mirin, along with a splash of San-J Szechwan Hot Sauce.
Let onions to wilt in the mixture for a minimum of 15 minutes while the tofu is sliced.
Line baking sheet(s) with parchment and a thick layer of wilted Onions and sauce.
Place each block of Extra Firm Tofu on a cutting board and cut it in half diagonally. Set the halves upright so that the hypotenuse of the triangular wedge faces you. Slice thin triangles from the blocks of tofu. You should get 6 thin slices from each half. Allow a minimum of 3 slices per person.Place each slice on the bed of wilted onions in a geometrical pattern.
In a separate small bowl create a duplicate of the marinade without the sesame oil.
Using a pastry brush, paint the triangles with the mixture of 1/2 Cup each Tamari or Shoyu, 1/4 Cup Eden Mirin, along with a splash of San-J Szechwan Hot Sauce. Add 1 Tbs. each Ground Coriander, Ground Cumin, 1 Tsp each Granulated Garlic and Ginger; and a splash of Szechwan Hot Sauce to taste.
Then paint each with Toasted Sesame Oil.
Sprinkle with Szeged Paprika.
Bake at 400° for 30 - 40 minutes until golden and somewhat crispy.
Plate and garnish with fresh herbs and cherry tomato roses.
Serve hot or cold.
Maryland NOT Crab Cakes
*A Mid-Atlantic Classic with a (V) Twist
Boil 3 Lbs. peeled Potatoes in Filtered or Spring Water. Pour off water. Place potatoes in a large basin or bowl.
Add:
3 Lbs Firm Tofu
2 Cups Old Fashioned Rolled Oats
Dehydrated Potato Flakes
1/2 Cup Vegetarian Chicken Stock Powder
1/4 Cup Granulated Onion
1/2 tsp. Cayenne Pepper
Wearing clean rubber gloves coarsely mash potatoes with your hands. Blanch* 1 head cauliflower flowerets. Add to mixture crumble into the potatoes and oatmeal being careful not to lose the "crablike" texture of the cauliflower. Add 1 cup minced carrots, zucchini, yellow squash, red and green peppers. Add up to 2 cups potato flour or flakes until mixture is firm but not stiff. Pour onto a pie plate 3/4 cup potato flour of flakes, 1 Tbs. granulated onion and 1/4 cup dried parsley flakes. Mix.
Using a spring action ice cream scoop, make balls of the potato mixture; flattening them while maintaining their circular shape. Dredge in the potato flour parsley and granulated onion mixture. Fry until golden in canola oil. Serve with tarter sauce made of Nasoya Nayonaisse and sweet pickle relish, cayenne and a squeeze of fresh lemon juice, or a well dilled Béchamel - add 1 Tbs. minced fresh dill and a dash of cayenne to the white sauce. Also a squeeze of lemon. For a great variant use Dill Pickle juice as half of the liquid in the Béchamel.
The "Not Crab Cakes" freeze well and can be made in advance. A delicious "non-fish" course, they are quite nice plated on a platter, garnished and served on a buffet also.
Answers: Here is a whole website packed with great vegan and vegetarian recipes.
http://www.your-vegetarian-kitchen.com/h...
and a few from it:
Tofu Rancheros (V)
Great for Breakfast, Brunch or Sunday Night Supper
1 Package Firm Tofu
2 Tbs. Extra Virgin Olive Oil
1 tsp. Chopped Fresh Garlic
1 Cup sliced Button Mushrooms
1 small Onion sliced stem to stern
1/4 Cup each Red, Green and Yellow Peppers cut into chunks
1 handful Grape Tomatoes
1 Tbs. Turmeric
1 tsp. Chili Powder
Salt and Pepper to taste
Splash Shoyu
Five grains Black Salt* (optional)
*Black Salt is available at Indian Grocery Stores. It has a high Sulfa content so you will need to use only as much as fits on the tip of a sharp knife. It is the Sulfa content that pulls the tofu into the familiar smell and taste of ‘egg’.
In a frying pan sauté 1 Cup sliced button mushrooms with freshly chopped garlic in Extra Virgin Olive Oil until golden. Remove from the pan and reserve. Next add to the pan 1 small onion sliced thinly from stem to stern, and half each of red, yellow and green peppers cut into small chunks. Sauté until the peppers are soft and the onion has becomes transparent. Add a handful of whole grape tomatoes. Stir.
Add 1 Tbs. Turmeric and 1 Tsp Chili Powder, and crumble in 1 package Firm Tofu. Mix through the spice and vegetables until the tofu is heated through and well colored, and the tomatoes begin to pop. Add the Mushrooms, a splash of Shoyu and salt and pepper to taste. Plate and serve with toast, or muffins.
Tex-Mex Love Boats (V)
Extra Firm Tofu (allow 1/2 block per person)
1 Jar prepared Red Beans or 1 Cup cooked, rinsed beans
1/2 Package of frozen Corn kernels or Roasted Corn kernels
1 Cup Fresh or prepared Salsa
1/4 Cup Hungarian Paprika
3 Tbs. Granulated Garlic
1 tsp Chili Powder
1/4 Cup Shoyu
1/4 Cup Olive Oil
Place 1 block of extra firm Tofu on a cutting board.Cut it in half on the diagonal. Set them upright so that the hypotenuse faces you. Using a metal spatula, with a thin blade, carefully cut a wedge shape from the center of each half. The walls should be about 5/8 of an inch thick.Reserve removed wedges and crumble finely into a mixing bowl.(Make one cut along each of the outside walls being very careful not to cut all the way through the block. Using the edge of the spatula cut straight down and then cut parallel to the bottom. Lift the wedge of tofu out and reserve.) Mix 1/4 Cup Hungarian Paprika, 1 tsp Chili Powder, with 3 Tbs. Granulated Garlic.
Moisten with Tamari and olive oil until you have a thin paste.
(Paint the tofu boats inside and out with a pastry brush.)
To the crumbled reserved tofu add frozen corn kernels and salsa, along with a jar of prepared Red Beans.Season with Chili Powder, Garlic, Pepper and Salt. Mix. Pack lightly into the boats.Bake at 350° for 30 minutes basting with Tamale Sauce.Top with grated Jalape?a Soy Cheese and return to the oven for a few minutes until the cheese melts. Garnish with finely chopped Cilantro. Plate and serve.
Tofu Cutlets (V)
*A crisp, golden and flavorful entrée.
Extra Firm Tofu — allow a minimum of at least 1/4 pound or three slices per person.
You will need to do the following marinade twice so make sure that you have double the amount of the following on hand:
1/2 Cup Eden Tamari or Shoyu
1/4 Cup Eden Mirin
1 Tbs. Ground Coriander
1 Tbs. Ground Cumin
1 Tbs. Minced Garlic
1 Tbs. Minced Fresh Ginger
1/2 Cup Toasted Sesame Oil
Splash San-J Szechuan Hot Sauce
1 Tsp each Granulated Garlic and Ginger (used only in the mixture for painting the tofu)
Szeged Hot Hungarian Paprika
3 Large Spanish Onions sliced Nituke
Slice large Spanish Onions thinly. (Nituki - from end to end rather than in rounds or half moons.)
Place in a large bowl along with:
1 Tbs. each finely minced garlic and ginger
1 Tbs. each ground Cumin and ground Coriander seeds
1/2 Cup each Toasted Sesame Oil, Tamari or Shoyu
1/4 Cup Eden Mirin, along with a splash of San-J Szechwan Hot Sauce.
Let onions to wilt in the mixture for a minimum of 15 minutes while the tofu is sliced.
Line baking sheet(s) with parchment and a thick layer of wilted Onions and sauce.
Place each block of Extra Firm Tofu on a cutting board and cut it in half diagonally. Set the halves upright so that the hypotenuse of the triangular wedge faces you. Slice thin triangles from the blocks of tofu. You should get 6 thin slices from each half. Allow a minimum of 3 slices per person.Place each slice on the bed of wilted onions in a geometrical pattern.
In a separate small bowl create a duplicate of the marinade without the sesame oil.
Using a pastry brush, paint the triangles with the mixture of 1/2 Cup each Tamari or Shoyu, 1/4 Cup Eden Mirin, along with a splash of San-J Szechwan Hot Sauce. Add 1 Tbs. each Ground Coriander, Ground Cumin, 1 Tsp each Granulated Garlic and Ginger; and a splash of Szechwan Hot Sauce to taste.
Then paint each with Toasted Sesame Oil.
Sprinkle with Szeged Paprika.
Bake at 400° for 30 - 40 minutes until golden and somewhat crispy.
Plate and garnish with fresh herbs and cherry tomato roses.
Serve hot or cold.
Maryland NOT Crab Cakes
*A Mid-Atlantic Classic with a (V) Twist
Boil 3 Lbs. peeled Potatoes in Filtered or Spring Water. Pour off water. Place potatoes in a large basin or bowl.
Add:
3 Lbs Firm Tofu
2 Cups Old Fashioned Rolled Oats
Dehydrated Potato Flakes
1/2 Cup Vegetarian Chicken Stock Powder
1/4 Cup Granulated Onion
1/2 tsp. Cayenne Pepper
Wearing clean rubber gloves coarsely mash potatoes with your hands. Blanch* 1 head cauliflower flowerets. Add to mixture crumble into the potatoes and oatmeal being careful not to lose the "crablike" texture of the cauliflower. Add 1 cup minced carrots, zucchini, yellow squash, red and green peppers. Add up to 2 cups potato flour or flakes until mixture is firm but not stiff. Pour onto a pie plate 3/4 cup potato flour of flakes, 1 Tbs. granulated onion and 1/4 cup dried parsley flakes. Mix.
Using a spring action ice cream scoop, make balls of the potato mixture; flattening them while maintaining their circular shape. Dredge in the potato flour parsley and granulated onion mixture. Fry until golden in canola oil. Serve with tarter sauce made of Nasoya Nayonaisse and sweet pickle relish, cayenne and a squeeze of fresh lemon juice, or a well dilled Béchamel - add 1 Tbs. minced fresh dill and a dash of cayenne to the white sauce. Also a squeeze of lemon. For a great variant use Dill Pickle juice as half of the liquid in the Béchamel.
The "Not Crab Cakes" freeze well and can be made in advance. A delicious "non-fish" course, they are quite nice plated on a platter, garnished and served on a buffet also.
kinda not a vegan thing but yummy
cut a courgette in half and scoop out the middle
slice up tomatoes, olives, mushroom and cheese (sub it with something else eg oil) and grill for a few mins, absolutely delish
Use this site hon and click on the vegan thing under special considerations
http://www.bbc.co.uk/food/recipes/advanc...
I can do 1 better. I'll give you a website full of them!
Just follow the link below and Bon Appetité.
Wholemeal Spaghetti Bake
1 large onion, chopped finely
1 clove of garlic, peeled and crushed (optional)
4 oz. (100g) mushrooms, sliced
1 eating apple, cored and grated (don't grate until just before use)
Tin chopped tomatoes
Tomato puree
8 oz. (200g) wholemeal spaghetti
2 oz. (50g) hard Vegan 'cheese', grated
Preheat oven to GM 4 / 350 °F / 180 °C.
Fry onion and garlic for 5 minutes in 2 teaspoons of olive oil. Add mushrooms, cover and cook for 5 mins. Stir in apple. Add tomatoes and 1 tsp sage, 2 tbsp tomato puree. Cover and simmer gently for 10 mins until the sauce is fairly thick. Meanwhile, cook spaghetti for 5 - 7 minutes until just tender. Drain it and add to the sauce. Turn the mixture into a casserole dish. Sprinkle grated cheese on top and bake in oven for around 25 minutes.
Just go to www.vegweb.com
These are my recipes on my page k!! :) Scroll all the way down to see all of them- and I have three pictures of ones I made, including vegan pizza. Yumm
The Tahini Tempeh Pita Pockets are my fave!
Also Try the BBQ Tempeh Sandwich
Sure, here's a good vegan pancake recipe. I've made it for meat-eaters and they wanted seconds!!
Pumpkin Pie Pancakes (from "Vegan Planet" cookbook)
1 and 1/2 cups unbleached all-purpose flour
3 Tablespoons sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon pumpkin pie spice
1 and 1/4 cups soy milk or other non-dairy milk
1/3 cup canned pumpkin
1 Tablespoon corn oil
1. In a large bowl, combine the flour, sugar, baking powder, salt, and pumpkin pie spice and set aside.
2. In a food processor or blender, combine the soy milk, canned pumpkin, and corn oil and process until well blended. Pour the wet ingredients into the dry ingredients, mixing with a few swift strokes until just combined.
3. Use a skillet to make pancakes as you would with regular pancake batter.
There are tons of other vegan recipes here:
http://www.chooseveg.com/vegan-recipes.a...
http://www.vegan-food.net/
^^^look around this website. It is JAM packed with just about any recipie you could think of!
This should help. I just stumbled upon it like a week ago. I hope this gets me best answer.
http://www.flickr.com/photos/25014312@N0...
strychnine
milk eggs and a ham ad cheese sandwitch on some white bleached flour bread with mayo and some gummie bears and chocolate ice cream for dessert