Recipes

Hey everyone- I know one thing that is hard is finding new stuff to eat (or at least new combinations) so theoretically I'm gonna start posting some of the recipes for food I make...pretty please do the same???? Also, if you guys try a recipe, give some feed-back- taste, ease of preparation, etc... So, here is one of my favorites, especially because is is super flexible- I am always substituting ingredients to use up what ever I have on hand...oh, and if you can give credit for the source of a recipe, that would be great, because 1) it is the nice thing to do and 2) it may be an additional resource for us... this is modified from (of all places...) Better Homes and Gardens- don't ask...

Vegan Casserole
Prep: 20 minutes
Cook: 4 hours on low in a slow cooker / crock pot; 2 hours on high (definitely beneficial for the flavors to do it at 4 hours)

2 19-oz. cans cannellini beans
1 19-oz. can garbanzo or fava beans
1/4 cup basil pesto- vegan version w/ nutritional yeast found online is yummy (unless you don’t like nutritional yeast- if you don’t like it or don’t have access to it, then just leave it out of pesto recipe- still yummy, basil, pine nuts and olive oil are the key ingredients here)
1 medium onion, chopped
4 cloves garlic, minced
1 1/2 tsp. dried Italian seasoning, crushed
1 16-oz. pkg. cooked plain polenta cut into 1/2-inch-thick slices
1 large tomato, thinly sliced
2 cups fresh spinach
1 cup torn radicchio

*1 package vegan cheese (optional)

1. Rinse and drain beans. In a large bowl combine beans, 2 tablespoons of pesto, onion, garlic, and Italian seasoning.
2. In a 4 to 5 quart slow cooker layer half the bean mixture, half the polenta. Add remaining beans and polenta to make a second layer of each. Cover; cook on low setting 4-6 hrs or high for 2- 2 1/2 hours. Add tomato, spinach, and radicchio. Combine remaining pesto with one tablespoon water. Drizzle pesto mixture on casserole. Cook another 5 to 10 minutes until Spinach is wilted. Let stand uncovered, 5 minutes.

*If you like vegan cheese, you can sprinkle it between layers of beans and polenta and on top…

okay... well, if i'm the only one that wants to play recipe, then fine... well, here is another- it would be swell to hear any comments from others. this is super yummy so i encourage you all to try it!

Spring Tabouli - from rawstepbystep.com

Inspired by a recipe from www.thegardendiet.com. Feel free to substitute the cilantro for extra parsley or vice-versa if you prefer one over the other or try other herbs such as basil, mint, etc. for a delicious variation.

1 bunch cilantro, chopped
1 bunch parsley, chopped
1 bunch green onions, chopped
1 tomato, diced
½ cup sun dried tomatoes in oil, chopped
¼ cup sun dried olives, chopped
1 avocado, diced
½ cup almond flour - grind dry raw almonds into flour w/food processor or coffee grinder

1-2 teaspoons cold-pressed olive oil (this can be omitted)

1 teaspoon Celtic sea salt, or to taste
1 lemon, juiced
1 lime, juiced

Place cilantro, parsley, onions, tomatoes, olives, avocado and almond flour in large bowl, and stir gently to combine.    Stir remaining ingredients in small bowl and pour into large bowl – stir to combine.

Serve as is, or over greens, or wrapped in large lettuce leafs or cups.

Hey there! I'm a gluten-free vegan, so I know exactly how difficult it is to find new recipes. I use this website for ideas: http://www.fatfreevegan.com/gluten-free/index .shtml

One of my favourite ones is:

Lentil Spinach Stew/Soup

Submitted by Courtney (This recipe was originally posted on the Fatfree mailing list.)

1 medium onion
5 cloves garlic
175g (6oz, 1 cup) split red lentils
1 (400g, 14oz) can chopped tomatoes (with juice)
4 tsp stock powder (or equivalent stock cube)
1 tbsp vegan Worcestershire sauce, or dark soy sauce
1/2 tsp salt
1 tsp dried thyme
1/2 tsp ground fennel seed
1 bay leaf
2 medium carrots
250g (9oz) fresh or frozen chopped spinach
1 tbsp balsamic vinegar or red wine vinegar

1. Chop the onion.  Sauté in vegetable stock until soft but not browned.

2. Meanwhile, chop the garlic and rinse the lentils.  When the onion is soft, add the garlic, lentils, tomatoes, stock powder, Worcestershire / soy sauce, salt, thyme, fennel and bay leaf to the pan, along with 900ml (32 fl oz, 4 cups) water.

3. Bring to a boil, then reduce heat, cover pan, and simmer for about 20 minutes, until the lentils have started to break up. Stir occasionally.

4. Meanwhile, peel the carrots and chop into 1cm (1/4 inch) cubes.  If using fresh spinach, wash, remove large stalks and chop roughly.

5. Add the carrots and spinach to the pan.  Stir until mixed, and until frozen spinach has defrosted.  Cover and simmer a further 15 minutes, or until lentils and vegetables
are cooked.  Remove bay leaf and stir in vinegar.

This ends up tasting fairly tomato-ey. I like it.  Use only 1/2 can if you're not too crazy about tomato flavour.

It also ends up fairly soupy - if you want it thicker, leave it until the next day to thicken, or use less water, or remove the lid for the last 10 minutes to allow water to evaporate. This is what I do to make it more stew-like.

Using frozen chopped spinach gives a more homogeneous texture - fresh spinach will be in larger pieces.  I sometimes like a mixture of the two.

Keep posting recipes! I'll do the same. Thx! :)

Zucchini-Rice Casserole
Source: Strict Vegetarian Cookbook

Combine:

5 cups thinly sliced zucchini
1 cup finely chopped onion
2 chopped tomatoes
1/2 tsp. garlic salt
1/2 tsp. sweet basil
1/2 tsp. oregano
1 cup brown rice
1 cup water

Mix and place in prepared casserole dish. Bake 40 minutes at 350°.

Quinoa Lentil Casserole

Submitted by: Lori Peckel
Recipe by: adapted from Diet for a Small Planet

Servings: 4

• 1 cup Quinoa
• 1 cup Lentils
• 3 water
• salt, pepper
• fresh marjoram
• 2 Tblsp. soy or tamari sauce
• tabasco (optional)
• 2 tsp. grated fresh ginger
• 1/4 cup toasted sesame seeds
• 1 Tblsp. chopped scallions
• 2 yellow onions - chopped
• 1 green pepper - chopped
• 2 portobello mushrooms - chopped
• Chopped Fresh spinach leaves

The whole recipe takes about 30 minutes to prepare.

Rinse the quinoa in cold water and simmer in 2 cups water until dry and transparent, about 20 minutes.

Rinse the Lentils and simmer in 2-3 cups water until soft but not mushy, about 30 minutes.

Meanwhile, in 3 tbsp. water, sauté the onion, green pepper and portobello mushrooms until the onion is soft and transparent. You can substitute a handful of regular mushrooms if you don't have portobello. Add 4 sprigs of fresh marjoram (take leaves off the stalks), salt, pepper to taste, grated fresh ginger and soy sauce. Add some tabasco if you like a little spice. Sauté 5 more minutes.

In a casserole dish, mix the quinoa, lentils and vegetables, then top with chopped scallions and toasted sesame seeds. Serve on raw chopped spinach leaves.

Great source of protein, since quinoa has a lot of protein and combined with the lentils, even more!

yum!!!! yummy yummy yummy! Arrgh- I've been moving and not cooking and now I really need to get unpacked so I can try some of these recipes! thank you so much!

I'm a vegan from England, I've had this diet since I was 14 now i'm 21 ! Over the last 7 years the amount of vegan 'ready' food has much more readily available, including places to go and eat out. Check out stuff like Swedish glace which is dairy free ice cream and can be found in places such as sainsburys and tescos. Holland and barrets does alot of vegan food too such as 'cornish style pastys', vegan cheeses and egg free mayos. You can get vegan yogurts (alpro soya) from most super stores such as tescos and sainsburys. Also if you don't like soya milk give Provamil Rice milk a try, it can be found near the long life milks in most shops. It's cheaper than soya milk and rice dream and tastes much much nicer too! 

I joined this site as since I've been at uni ( a year 1/2 now) i've put on 1.5 stones !! Which is the first time ever I've put on weight! Ahh! I think its from drinking way too much and eating rubbish! Since then i've joined the gym and i'm monitoring how much i'm eating!

This is the good stuff I used to eat before I put on weight and started drinking :D

I'd eat stuff like:

Breakfast -

strawberries, grapes and bananas with a tbsp of soya yogurt and a tbsp of oats.

Fried tomatos or mushrooms on toast

Porridge with jam

Cornflakes with soya milk or rice milk and a tbsp mixed nuts

Peanut butter on toast

Lunch -

Roasted red pepper, courgette, onion, mushrooms mixed with houmous in a wrap.

Tomato sauce and falafel in a wrap

Lettus and tomatos with egg free mayonnaise in a sandwich

cous cous with orange and corriander

homade pasties stuffed with potatos and spinch

really easy to make soups such as - onion soup or carrot and orange soup

snacks -

celery or carrot sticks dipped in hummous

celery or apples dipped in peanut butter and raisins

plain chocolate covered strawberries

a handfull of peanuts or banana chips

pretzels

frozen grapes or banana to chew on

Dinner -

Thai green curry (baby corn, egg plant and sweet potato) and boiled rice

 (onion bajjis and samosas are also vegan)

Grilled asparagus and spring onions on toast drizzled with 'cheese' sauce.

Spicy lentil balls in tomato sauce on spagetti

sweet and sour stir fry and rice (vegetable spring rolls are often vegan)

vegetable puff pie (I buy from iceland for £1) and spicy sweet potato wedges

fried spliced egg plant covered in tomato sauce and sunflower seeds on wholemeal toast

mash potatos and vegan sausages

deserts -

microwaved banana with swedish glace and maple syrup

puff pastry, maple syrup (or golden syrup) and pecans

banana's and custard

fruit salad and yogurt

baked plums and oaty crumble

These sound great I have posted my recipes in a few places but it doesn't hurt to post them again for people who might not have seen them. I love these recipes they are low cal (which is great on a 1200 cal diet) and delish! Even my meat eating boyfriend approves!! (which is the real test of a vegan recipe... :)...) 

• Crispy Tofu and Vegetables
• Guacamole with Asparagus
• Lentils with Sweet Potatoes
• Pan Fried Tofu with Spicy Peanut Sauce
• Portabello Burgers
• Roasted Cauliflower with Garlic and Capers
• Roasted Garlic
• Smart Strips Steak and Vegetables
• Spicy Portabellos with Vegitable Sauce
• Spicy Thai Tofu with Red Bell Peppers and Peanuts
• Super-Healthy, Super-Spicy Indian Vegetable Medley
• Sweet Potato crisps
• Sweet and Sour Tofu and Veggies
• Vegan Italian-Style Wild Rice and vegetables
• vegetarian chili

I will have to add the site listed above to my favorites and look through them!

Thanks so much for posting new recipes!!!!!

Wow thanks so much for the fatfreevegan site! There are SO many recipes!!! I wont have as much trouble with finding dinner recipes for a while :)