Great Vegan Recipies?!
Can someone help me with some great tasting vegan recipees!?!?!?Www@FoodAQ@Com
Answers:
Lightly saute some zucchini, tomatoes, white beans, garlic and onions in olive oil and serve over riceWww@FoodAQ@Com
I'm fairly certain this is vegan - apologies in advance if it's not!.
TVP (Textured Vegetable Protein) Chili
1 cup tvp flakes or chunks
1 cup hot water
1 tbsp ketchup
Combine TVP, water and ketchup!. Let stand 10 minutes!.
? large onion, chopped
? green pepper, chopped
2 cloves garlic, minced
1 jalapeno pepper, chopped (optional)
Heat a large Dutch oven, Add:
1 tbsp olive oil
Over medium heat, sauté onions, pepper and garlic a few minutes!. Sprinkle over the TVP and stir with a fork:
1 tbsp chili powder*
1 tsp cumin
1 tsp oregano
? tsp cayenne
Add the TVP to the pan and cook a few minutes!. Stir in:
1 14-oz can tomatoes, coarsely chopped
1 14-oz can your favorite beans
1 cup water or veggie broth
Cover and simmer for 30 minutes to one hour!. Taste and add salt!. If desired, add a 16-oz package of frozen corn during the last 15 minutes!.
* Yes, that is one tablespoon!. Mild chili powder gives a lot of flavor without heat!.
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TVP (Textured Vegetable Protein) Chili
1 cup tvp flakes or chunks
1 cup hot water
1 tbsp ketchup
Combine TVP, water and ketchup!. Let stand 10 minutes!.
? large onion, chopped
? green pepper, chopped
2 cloves garlic, minced
1 jalapeno pepper, chopped (optional)
Heat a large Dutch oven, Add:
1 tbsp olive oil
Over medium heat, sauté onions, pepper and garlic a few minutes!. Sprinkle over the TVP and stir with a fork:
1 tbsp chili powder*
1 tsp cumin
1 tsp oregano
? tsp cayenne
Add the TVP to the pan and cook a few minutes!. Stir in:
1 14-oz can tomatoes, coarsely chopped
1 14-oz can your favorite beans
1 cup water or veggie broth
Cover and simmer for 30 minutes to one hour!. Taste and add salt!. If desired, add a 16-oz package of frozen corn during the last 15 minutes!.
* Yes, that is one tablespoon!. Mild chili powder gives a lot of flavor without heat!.
Www@FoodAQ@Com
GREEK LENTIL SOUP
Yield: 6 servings
2cup Lentils, uncooked
8 cup Water or vegetable stock
1/2 Onion
1 small Carrot
1 Celery stalk
1 small Potato
1 tbsp!. Olive oil
2 Bay leaves
1 Vegetable bouillon cube (opt!.)
1 tsp!. Crushed coriander
1/8 tsp!. Cumin
2 tsp!. Red wine vinegar
Pick over the lentils and wash!.
Mix all ingredients except the vinegar in a soup pot and cook until the lentils are very soft, about 1 hour!. Stir in vinegar at the end and serve!.
GRILLED EGGPLANT TERRIYAKI
Yield: 6 servings
TERIYAKI MARINADE:
1/4 cup Natural soy sauce
1/4 cup Sake or white wine
2 tbsp!. Safflower oil
2 tbsp!. Dark sesame oil
3 tbsp!. Light brown sugar
2 tbsp!. Rice vinegar or white wine vinegar
2 Garlic cloves, crushed or minced
1 tsp!. Ginger root, freshly grated
EGGPLANT
2 Eggplants, about 2-2 1/2 lb total
Pinch salt
2 Scallions, green parts only, thinly sliced
1/2 Red bell pepper, finely diced
1 tbsp!. Sesame seeds
Combine all marinade ingredients in a small container!. Let stand until the sugar is dissolved!. When brushing on foods, swirl the mixture often with the brush to keep combined!.
Peel eggplants and cut into 1/2-inch-thick slices!. Salt lightly and place in a colander for 30 minutes, then rinse and drain!.
Prepare grill!. Brush the eggplant slices generously on both sides with Teriyaki Marinade!. Grill slices until nicely browned and tender (5 to 10 minutes on each side, depending on the heat of the coals)!. Remove and let cool slightly on a cutting surface!. Cut into strips and place in a serving container!. Stir in the scallions!. Add enough additional Teriyaki Marinade to moisten and flavor the eggplant to taste!. Sprinkle with diced peppers and sesame seeds!.
Per serving: 110 cal!. 5 gr!. fat
SIDE DISH
Spring Rolls
These light, uncooked rolls are the perfect start to any Asian meal!. They're very easy to make, and you can vary the filling ingredients to suit your taste--and your creativity! Serve them with Peanut Sauce or any other Asian sauces!.
10 rice paper or spring roll wrappers (these are dried sheets made from rice, found in the noodle section of Asian markets)
lettuce (softer lettuces, such as baby greens, work best)
baked tofu, sliced into long strips about 1/4 inch wide
shredded carrots
mung bean sprouts
fresh basil and/or mint leaves
pickled ginger slices (optional)
lime (optional)
Prepare a bowl of warm water large enough to dip the spring roll wrappers!.
Place 2 wrappers into the water!. Wait a minute or two until they are soft, and then remove them to a clean towel, being careful not to tear the wrapper!. Place one wrapper on a plate or other work surface!.
Put a little of each filling just below the center of the wrapper (about 1/4 cup total)!. Squeeze a little lime juice over filling, if desired!. Fold the bottom of the wrapper up over the filling, then fold each side toward the center!.
Roll from the bottom to the top of each roll, as tightly as you can without ripping the wrapper!. If you do rip it, wrap another wrapper around the whole thing when you roll the next batch!. (Small rips should not cause any problems; just keep rolling!.)
Start soaking two more wrappers as you begin work on the second roll!. Repeat until completed, covering the finished rolls with a moist towel to prevent drying out!. Serve at once with dipping sauce of choice
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Yield: 6 servings
2cup Lentils, uncooked
8 cup Water or vegetable stock
1/2 Onion
1 small Carrot
1 Celery stalk
1 small Potato
1 tbsp!. Olive oil
2 Bay leaves
1 Vegetable bouillon cube (opt!.)
1 tsp!. Crushed coriander
1/8 tsp!. Cumin
2 tsp!. Red wine vinegar
Pick over the lentils and wash!.
Mix all ingredients except the vinegar in a soup pot and cook until the lentils are very soft, about 1 hour!. Stir in vinegar at the end and serve!.
GRILLED EGGPLANT TERRIYAKI
Yield: 6 servings
TERIYAKI MARINADE:
1/4 cup Natural soy sauce
1/4 cup Sake or white wine
2 tbsp!. Safflower oil
2 tbsp!. Dark sesame oil
3 tbsp!. Light brown sugar
2 tbsp!. Rice vinegar or white wine vinegar
2 Garlic cloves, crushed or minced
1 tsp!. Ginger root, freshly grated
EGGPLANT
2 Eggplants, about 2-2 1/2 lb total
Pinch salt
2 Scallions, green parts only, thinly sliced
1/2 Red bell pepper, finely diced
1 tbsp!. Sesame seeds
Combine all marinade ingredients in a small container!. Let stand until the sugar is dissolved!. When brushing on foods, swirl the mixture often with the brush to keep combined!.
Peel eggplants and cut into 1/2-inch-thick slices!. Salt lightly and place in a colander for 30 minutes, then rinse and drain!.
Prepare grill!. Brush the eggplant slices generously on both sides with Teriyaki Marinade!. Grill slices until nicely browned and tender (5 to 10 minutes on each side, depending on the heat of the coals)!. Remove and let cool slightly on a cutting surface!. Cut into strips and place in a serving container!. Stir in the scallions!. Add enough additional Teriyaki Marinade to moisten and flavor the eggplant to taste!. Sprinkle with diced peppers and sesame seeds!.
Per serving: 110 cal!. 5 gr!. fat
SIDE DISH
Spring Rolls
These light, uncooked rolls are the perfect start to any Asian meal!. They're very easy to make, and you can vary the filling ingredients to suit your taste--and your creativity! Serve them with Peanut Sauce or any other Asian sauces!.
10 rice paper or spring roll wrappers (these are dried sheets made from rice, found in the noodle section of Asian markets)
lettuce (softer lettuces, such as baby greens, work best)
baked tofu, sliced into long strips about 1/4 inch wide
shredded carrots
mung bean sprouts
fresh basil and/or mint leaves
pickled ginger slices (optional)
lime (optional)
Prepare a bowl of warm water large enough to dip the spring roll wrappers!.
Place 2 wrappers into the water!. Wait a minute or two until they are soft, and then remove them to a clean towel, being careful not to tear the wrapper!. Place one wrapper on a plate or other work surface!.
Put a little of each filling just below the center of the wrapper (about 1/4 cup total)!. Squeeze a little lime juice over filling, if desired!. Fold the bottom of the wrapper up over the filling, then fold each side toward the center!.
Roll from the bottom to the top of each roll, as tightly as you can without ripping the wrapper!. If you do rip it, wrap another wrapper around the whole thing when you roll the next batch!. (Small rips should not cause any problems; just keep rolling!.)
Start soaking two more wrappers as you begin work on the second roll!. Repeat until completed, covering the finished rolls with a moist towel to prevent drying out!. Serve at once with dipping sauce of choice
Www@FoodAQ@Com
Hey, here is one that I love and it's very simple and hearty, inexpensive, and about as easy to cook as you can get!. Start it with 6 cups water (recipe says 4 but adds that you may have to add 2 more cups later, so it's easier to start with 6)!. Traditionally served with salad on top and vinaigrette!.
http://recipes!.recipeland!.com/recipes/re!.!.!.Www@FoodAQ@Com
http://recipes!.recipeland!.com/recipes/re!.!.!.Www@FoodAQ@Com
Behold the wholesome goodness of of cooked carrots:
Take a bunch of wholesome, freshly peeled, carrots and cover with water!. Cook until tender!. Salt to taste!. Www@FoodAQ@Com
Take a bunch of wholesome, freshly peeled, carrots and cover with water!. Cook until tender!. Salt to taste!. Www@FoodAQ@Com
vegetablesWww@FoodAQ@Com