I thought this would be a great place for everyone to have a list of all of our favorite recipes at a glance. I know that even those who eat meat love an occasional veg*n dish or need to prepare a veggie dish in a pinch for a friend.
If you would please specify in the title if the recipe is Vegetarian or Vegan, it may save the readers some time, but I've found most recipes are fairly easy to convert, and would be happy to offer some suggestions in how to do so as well.
Hope you find this thread rewarding and delicious :)
Reason: Set as sticky : )
What is Vegetable Momos? Vegetable Momos Ingredients For dough:
.2 cups maida
.1/2 tsp salt
.1/2 tsp baking powder
.1 cup carrots(grated)
.1 cup cabbage(grated)
.1 tbsp oil
.1/2 cup onion(finely chopped)
.1 tsp garlic(chopped )
.1 tsp Soya sauce
.1/4 tsp vinegar
Directions .Mix the maida, salt and baking powder and knead to a stiff dough with water.
.Heat oil and add the onion and garlic.
.Saute over high heat and add the carrot and cabbage.
.Turn around over high heat till glossy.
.Take it off the heat and mix in the Soya sauce, salt, vinegar and black pepper.
.Roll the dough thin and cut into 4"-5" rounds.
.Take a round, wet edges and place some filling in the center.
.Bring edges together to cover the filling.
.Twist to seal and fill the rest in the same way.
.Steam for about 10 minutes and serve with Soya sauce and chilli sauce.
Try all new pure vegetarian recipes, that not only just tasty but also healthy. Find more recipes on EatYourVeggie.com.
Quick and Easy Tofu & Veggie StirFryYaki
Sorry for the funky name, I had to make something up on the fly!
Here's one I often resort to because it's easy and quick (literally 10-15 minutes), good, filling, and tasty...
Take one package BirdesEye Steam and Serve mixed frozen veggies (I like the broccoli, cauliflower, snap peas, and carrot medaliions one.)
Throw it in the mic for the specified 4.5 minutes. Or alternatively chop and steam your own blend of fresh veggies (I do this sometimes as well.)
Take half a package (less depending on dietary needs, I'm a 6'1" 250 lbs guy who exercises) of low-fat tofu, rinse and drain, slice into teriyaki sized pieces.
Put a couple good splashes of teriyaki sauce, a splash of EVOO, and a little water, into a skillet on med-hi to hi-ish (depending on your stove.)
Add the tofu bits and stir while cooking until the tofu is heated through and the liquids begin to meld into a sauce.
Meanwhile, when the veggies are done, remove from the mic and let them sit in the bag whilst working the skillet.
Once the pan sauce melds and the tofu is hot, open the bag and add the veggies to the pan. Stir well and allow the veggies to mix in with everything else.
Immediately, take a couple tablespoons each of cold water and teriyaki sauce and a (heaping) tablespoon of corn starch. Stir, add to the pan, and continually stir and mix the contents of the pan. The corn starch will cause the liquids to meld and thicken, sticking to everything else.
As soon as the thickening happens (and I mean, immediately!) remove from the heat and plate (otherwise the thickened sauce will stick to the pan and scorch very quickly.)
Garnish with chopped unsalted nuts, chopped green onion or chives, or my favorite, sweet hot chile sauce, then pig out!
Yummers, now I am craving another pan of this stuff!
Even my chihuahua princess digs the teriyakied tofu bits out of this recipe!
DIY Veggie Burgers
Here's some good diy veggie burgers:
I modified the recipe to make it my own, and eat one for lunch almost daily.
The modifications are posted elsewhere and I'm too busy just now to search for and cut-paste together several of my own posts to pull it together here.
If interested Search my posts and you'll find it...
You can also make shish-kabob veggies.
1) Slice veggies. Bell peppers, meatier onion or cherry-sized onions, and Roma tomatoes are a good place to start
2) Rinse, toss in just a touch of EVOO, salt and pepper to taste, then skewer and bbq until starting to become translucent and hot
The heat turns some of the starches into sugars along the way, it is magic I'm telling ya!!!
Also, portabellas are meaty and hold up very well on the bbq!
It took me years to crack the perfect vegan pancakes. Try as i might, I never could come close to my southern grandmother's perfectly light morning treats. I finally learned the secret. Baking powder will give you the rise you can get from eggs. I found them on this newbie veggie site that I can't recommend enough to infuse some fun into your kitchen.
Here are the pancakes from their site! Enjoy. Suggested add - fresh strawberries, fresh oj and a good cup of coffee. Perfect saturday morning wake up.
Favourite Classic Pancakes
- 1 cup unbleached all-purpose flour
- 1 Tbsp. sugar
- 2 Tbsp. baking powder
- 1/8 tsp. salt
- 1 cup soy milk
- 2 Tbsp. vegetable oil
Combine the flour, sugar, baking powder and salt in a bowl and mix thoroughly. Mix in the soy milk and oil, and with a fork or wire whisk, combine just until the batter is smooth.
Pour cup batter onto a hot, oiled griddle. When bubbles form in the centre of the pancake, flip. Cook for another 2 minutes. Remove from pan and keep warm while you make remaining pancakes. Serve warm with maple syrup or fruit syrup.
Vegan Chocolate Pudding:
Vegan Dark Chocolate Chips
Blend them together till you get the chocolate-ness you'd like :)
Refridgereate it when not eating it,
It's delicous with almonds!!
That sounds both easy and quite good! And as long as it's not heavy on the chocolate (Ha!) it might even not be that "bad"!!
Anyone have some raw vegan bar recipes? I used to love Kind bars...(love!!!) but since I'm transitioning vegan, yeah...they contain honey[grrrr!!!!]
I tried your farfalle, cremini mushroom, asparagus and mascarpone today! It was a hit with my husband, 13-year-old son (minus the mushrooms for him) and my vegetarian mother!
Thanks so much for starting the thread and for the great recipes!
My favorite BBQ recipe is with seitan (wheat gluten). I make kebobs. I rip chunks of seitan and marinate with mushrooms, peppers, onions, olive oil, balsamic vinegar and lots and lots of garlic. I leave them all day and skewer them up just before I'm ready to cook. Very yummy and extremely healthy!
Seitan is sold in most health food stores.
If you have it with rice, would that make a complete protein as well?
Just found a delicious vegan red velvet cake recipe! I haven't tried it but i'm sure it's good
Recipe from the daily green.
For Cake Batter:
3 1/2 cups (440 g) unbleached all-purpose or whole-wheat pastry flour
1 1/2 cups (300 g) granulated sugar
2 teaspoons (9 g) baking soda
1 teaspoon (6 g) salt
2 teaspoons (9 g) cocoa powder
2 cups (470 ml) nondairy milk (soy, rice, almond, hazelnut, hemp, or oat)
2/3 cup (155 ml) canola oil
3 tablespoons (45 ml) red food coloring
2 tablespoons (30 ml) distilled white vinegar
2 teaspoons (10 ml) vanilla extract
Ground pecans, for topping (optional)
For Buttercream Frosting:
1/2 cup (112 g) nondairy, nonhydrogenated butter (such as Earth Balance), at room temperature
3 cups (300 g) confectioners' sugar
1 1/2 teaspoons (8 ml) vanilla extract
2 tablespoons (30 ml) nondairy milk (soy, rice, almond, hazelnut, hemp, or oat) or water
Assorted food colors (optional)
Preheat oven to 350 degrees F; (180 degrees C, or gas mark 4). Lightly oil two 8-inch (20 cm) round cake pans.
To make the batter, in a large bowl, combine flour, sugar, baking soda, salt and cocoa powder. Create a well in the center, and add milk, oil, food coloring, vinegar and vanilla, and mix until thoroughly combined.
Divide cake batter evenly between prepared cake pans. Place pans in the oven spaced evenly apart. Bake for about 35 minutes, rotating 45 degrees halfway through. When the cakes pull away from the side of the pans and a toothpick inserted into the center of each comes out clean, they are ready.
Let cakes cool for 10 minutes in the pans, then run a knife around the edges to loosen them from the sides. One at a time, invert cakes onto a plate and then reinvert onto a cooling rack, rounded-sides up. Let cool completely.
To make the frosting, with an electric hand or stand mixer, cream butter until it is smooth and begins to fluff. With the mixer on low speed, add confectioners' sugar and fluff for another few minutes. Add vanilla, milk and food coloring (if using).
Once all ingredients are well-combined, beat on high until frosting is light and fluffy, 3 to 4 minutes. Add 1 or 2 tablespoons more milk to achieve the right consistency. Cover the icing with plastic wrap to prevent it from drying out until ready to use. Rewhip before using.
To frost cake, place one layer, rounded-side down, on a plate or cake stand. Using a palette knife or offset spatula, spread some frosting over top of cake. Carefully set other layer on top, rounded-side down, and repeat. Cover entire cake with remaining frosting. If desired, sprinkle with pecans.
I also just made a really good vegan chocolate avocado cake on my blog:http://adventuresofablondebaker.blogspot.com/ 2010/09/vegan-chocolate-avocado-cake.html
Mexican Pumpkin Soup served with Garlicky Greens and crusty bread. Hearty and delicious!
Mexian Pumpkin Soup
1 large onion chopped
5 cloves of garlic, peeled and finely chopped
4 cups veggie broth (I use low sodium)
1 cup canned pumpkin
16 ounce can chili beans or pinto beans (if you use plain pintos add some chili powder to the recipe)
1 jalapeño, seeded and diced
5 medium red potatoes, diced into 1/2 inch cubes
1 tablespoons oregano
1 pinch of cayenne or other red pepper
1/2 to 1 teaspoon cumin
1/3 cup soy milk
1/8 tsp sea salt, to taste
1 cilantro or parsley
- Heat a large pot. Sauté most of the onions (reserve a few for garnish) over medium heat until they soften; add garlic and cook for about 1 minute. Add in the broth, pumpkin, chili beans, jalapeño, and potatoes. Stir in the oregano, cayenne, and cumin. Bring to a boil and then turn down to a simmer.
- Simmer for about 30 minutes or until potatoes are tender. Remove from heat and let cool for 5 minutes. Stir in the milk, add salt to taste, and serve immediately garnished with cilantro or parsley and onion (and extra diced jalapeño, if desired).
Serve with Garlicky Greens:
1 pound greens of your choice (spinach, kale, turnip, mustard, swiss chard,etc) 2 tablespoons water
5 cloves garlic — lightly crushed
1/4 lemon — juice of
1/8 tsp sea Salt
freshly ground black pepper
- Clean your greens.
- Heat the water in a large soup pot or steep-sided stir-fry pan. Add the garlic and sauté over low heat for 2 to 3 minutes. Add the greens, then cover and steam until just tender. For spinach and Swiss chard, just the water clinging to the leaves is sufficient. For kale and collards add 1/4 to 1/2 cup water, as needed. Steaming time varies greatly, so check frequently. Spinach wilts down almost instantly; Swiss chard takes 3 to 5 minutes; kale and collards may need 10 to 15 minutes.
- When done, drain the greens well in a colander. Remove and discard the garlic cloves. Press out some of the liquid, then transfer the greens to a cutting board, and chop coarsely. Place the greens in a serving container, and add the lemon juice. Season to taste with salt and pepper, and serve at once.
I believe the notion of complete proteins (as in, needing to ingest them at the same time) has been pretty much debunked.
Our bodies can combine proteins across time and across meals, so there's no need to eat them together at one sitting.
If I've read correctly gluten is a low-grade protein for humans, whatever exactly that means. It's interesting that everything I've read refers to it as a low grade protein but none of those writings define the term...
I use gluten in combination with mushrooms, oats, beans, tvp, onions, some other veggies, and a handful of other ingredients (mostly spices) to make veggie burgers. The gluten adds a lot to the "mouth" or "bite" of the burgers and keeps them from falling apart. With the addition of the gluten the burger "dough" requires kneading, but oh well! The results are worth it... They freeze well (after cooking), I make a batch and then nosh on them for lunches etc.
I use this site several times a week for the best wholefood, fresh, vegetarian and vegan recipes www.101cookbooks.com
All delicious, healthy, lots with nuts and good fats as well as soy ....
I have been logging in my meals and my greatest difficulty is incorporating enough minerals and nutrients in my diet. Do you know any quick veg meals that are balanced ???
Appreciate your help .Thanks
thanks for the website!!
I am a vegan Chef, and I love this thread!
To anna_belle - quick meals that are balanced include stir-frys with tofu and couscous, roasted vegges with beans/tofu and rice, beans on toast, scrambled tofu with vegges and pancakes, fruit salad with oatmeal, tomato vegetable soup with quinoa - and pretty much anything with quinoa!
This is a recipe for anyone who would like to experience the absolute cleansing and revitalizing experience of living cuisine!
4 c Walnuts (soaked for 2hrs)
1 1/2 carrots (finely chopped)
1/4 c fresh onion
1 1/2 c portabello mushrooms
2 cloves garlice
1/2 red pepper (diced)
8 sun-dried tomato halves (soaked for 2 hrs, and diced)
1/2 c fresh parsley (diced)
1/4 c fresh basil (chiffonade)
1/2 tsp dried oregano
1/2 Tbsp paprika
1 Tbsp tamari (or braggs)
Dash sea salt, pepper to taste
1. Blend walnuts, carrots, half the onions, mushrooms and garlic in a food processer until smooth. Add all other ingredients and mix well to combine. Taste and adjust seasoning.
2. Form into patties and dehydrate for 2 to 4 hours at 110F (or in an oven at lowest setting for 1hr)
Serve as you would any other burger...sandwiched between two portabello mushroom caps (or romain lettuce leaves) with raw ketchup and veggies.
THANK YOU SO MUCH!!!!!
I've tried this a couple times with Hersheys' chocolate syrup and it is the bomb!
It's hard to believe something that tasty and smooth and creamy can be so good for onself!