Just a few questions for my fellow animal lovers!?!

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I honestly do not have any favorite recipes. I do, however, love anything with hummus, falafel, and avocados. I was vegetarian for 4 years and I've been vegan for almost one year.
I'm vegan first and foremost for the animals. Then for the environment. And then for my health.

vegan :D

I eat meat but i still love animals? i find this offensive i had a cat and loved him like a brother. And i agree with the other user i bet a vegetarian could hunt a animal and feel no pain and hate cats. and theres vegetarians that eat fish and their animals too that wouldn't make u a animal hater it just means u like how they taste u were probably raised eating them so might be hard giving it up but you can still eat them and still love them so obviously you don't have to NOT eat them to love them its not like its bad for you its actually good for you. but since i came here im gonna answer your question idk if u care but wen i dotn eat meat i will eat a non meat sandwich like toasted bread with cheese and ketchup sometimes onions

yeah i said it

i am vegan for ethical reasons alone. i don't care about the environment, and my health isnt really an issue. hahahaha allergic to meat. i loooove tomatoes, i put them on bread with olive oil and basil and just eat like 50 tomatoes, cherry one big juicy ones, any kind. burgers also rule. veggie patties then just put whatever you want on it, i like betroot, lettuce, vegan mayo, tomato, pickles, grilled peppers, and avocado.

i have been a vegan vegetarian for my whole live because i am allergic to meat and dairy and i wouldnt want to eat meat because an animal had to die.

I love a hummus/avocado dip for celery and broccoli. Eggplant and soybeans too. My favorites Zucchini with creme friache and koala blood.

farmers market sandwich
1. Wash a zucchini, some button or baby portobello mushrooms, and some cherry or grape tomatoes. Red bell pepper is also optional.
2. Slice and dice everything, and set the tomatoes aside. Fry the rest of the veggies in butter, garlic, and basil until tender.
3. Toast a bagel and layer the veggies on. If you dice instead of slice, this makes a great baked potato topping. Serve with orange or grapefruit juice for an amazing breakfast.

Burrito Bowl
1. Make white or brown rice.
2. Pan fry black beans and corn together in olive or vegetable oil with chili powder, cumin, turmeric, crushed black pepper, and onion or garlic to taste. Pour this onto the rice.
3. Top with your favorite salsa, along with cheese replacer and lettuce if you'd prefer. You can add diced chili peppers to spice it up, or diced green bell peppers to cool it down.


My Favorite Stir Fry
1. Fry broccoli florets and sliced carrots in garlic butter/olive oil and minced garlic until tender.
2. Add baby corn spears and your favorite stir fry sauce. (I prefer House of Tsang Classic.)
3. Meanwhile, make udon or soba noodles, fettuccine noodles, or rice.
4. Add noodles/rice to stir fry and toss to coat.
5. Top with peanuts and enjoy.

Another Good Stir Fry
1. Press tofu and slice into small rectangles or cubes.
2. Wash snow or sugar snap peas and thinly sliced carrot sticks.
3. Fry until heated through, adding tofu near the end of frying, with your favorite stir fry sauce and maybe a little minced garlic.


Mediterranean Wraps (or Pita Pockets)
1. Gather a few of your favorite Mediterranean veggies (peppers, squashes, snow peas, potatoes, garlic, onions, etc.) Wash and slice them.
2. Put them in a container and add olive oil and Italian seasonings. (I just buy an Italian seasonings grinder, but feel free to improvise.) Toss to coat.
3. Bake, covered, at 350 until tender. The timing depends on what veggies you choose, but it should be between 20 and 45 minutes.
4. Remove from oven and put in wraps, pitas (with hummus of course), or serve with spaghetti and garlic bread.


Veggie Chili
1. Heat either tomato juice or chunky style tomato sauce, depending on how thick you want your chili.
2. Add beans and select veggies (frozen bags of veggie soup veggies work well). Optional: add tempeh, seitan, or TVP ground beef replacer.
3. Add chili powder, cumin, turmeric, and any other spices you'd like.
4. Simmer and serve with corn bread, on fries, or on veggie dogs.


Rice Pilaf
1. Prepare vegetarian friendly rice pilaf. (I use Near East.)
2. Steam broccoli, and tofu cubes if you'd like.
3. Combine, and top with slivered almonds or pine nuts if you're feeling fancy.


A Vegetarian's Steak Dinner
1. Grill or saute a portobello mushroom cap with minced garlic, sea or Kosher salt, crushed black pepper, and soy sauce (or balsamic vinegar.)
2. Serve with a baked potato and green vegetables.
OR put in on a hamburger bun and serve with baked fries or sweet potato fries.


For a super-light dinner . . .
1. Slice cucumbers, tomatoes, and red onions. Add baby spinach.
2. Toss with fresh lemon juice and fresh basil. Serve fresh.
OR
2. Toss with olive oil, garlic crushed black pepper. Bake at 350 until warm.
3. Serve with whole wheat toast and avocado slices.

Tofu scramble
1. Press a block of extra firm tofu with you was and cut your vegetables (potatoes, bell peppers of any colour, carrots, and mushrooms.)
2. Lightly oil a large skillet with olive or vegetable oil and add a little garlic, crushed black pepper, and cumin. Add potato cubes and carrot sticks, and stir constantly until heated through.
3. Next, add the mushroom slices and diced pepper. Season with basil and a little more garlic. Continue stirring until heated through.
4. Crumble the pressed tofu on top, adding more cumin and black pepper, as well as a little chili powder. Stir while adding a dash of soy, and sprinkle in turmeric until desired colour is achieved. Continue heating and stirring until the tofu has mixed well with the vegetables and heated through.
5. Serve in place of scrambled eggs, or wrap in a tortilla with salsa for the best breakfast burrito ever.
(I make this the night before, since I never have enough time in the morning. Just place it in the fridge in a tightly sealed container and microwave it or heat it in a skillet the next morning. It's meant for breakfast, but a large enough serving makes a great lunch or dinner on its own.)

I've been vegetarian for almost fourteen years now and have been transitioning to vegan for about a month now.