Anyone have great vegan recipes?
- Thread starter msjinkzd
- Start date
Here are web sites for two of the recipes presented at our vegetarian cooking class last week:
Braided Sweet Potato Bread (Vegan)
http://www.food.com/recipe/braided-sweet-potato-bread-vegan-75522
Country Style Gravy
http://www.natural-pain-relief-guide.com/vegan-cheese-recipe.html
(add 1/2 tsp of garlic powder)
This gravy was delicious!
Braided Sweet Potato Bread (Vegan)
http://www.food.com/recipe/braided-sweet-potato-bread-vegan-75522
Country Style Gravy
http://www.natural-pain-relief-guide.com/vegan-cheese-recipe.html
(add 1/2 tsp of garlic powder)
This gravy was delicious!
Being a vegan is like slapping God in the face. Just look at all the tasty cuteness he left all around us. Tell your sis to give up and that she needs a nice big piece of meat in her mouth. Now THAT's a stellar recipe.
I vote pig roast!!! You definitely know how to do that!!! 
stuff the piggy with veggies and take out before she knows where it was.I guarantee she loves it because well...pork is just awesome!
stuff the piggy with veggies and take out before she knows where it was.I guarantee she loves it because well...pork is just awesome!
Here is another link you can check out they have recipes on here also:
http://www.adaptt.org/recipes.html
There is nothing wrong with not wanting to eat something. You would be suprised , you actually can get the essentials to life through vegtables or other forms of food outside of meat. Its one of the things you learn if you take a physiology class, it was actually an intresting debate in the class lol. Of course it doesnt mean its always as good as meat, but you can live without it.
Me on the other hand... I like meat to much!
http://www.adaptt.org/recipes.html
There is nothing wrong with not wanting to eat something. You would be suprised , you actually can get the essentials to life through vegtables or other forms of food outside of meat. Its one of the things you learn if you take a physiology class, it was actually an intresting debate in the class lol. Of course it doesnt mean its always as good as meat, but you can live without it.
Me on the other hand... I like meat to much!
This is awesome> http://recipes.sparkpeople.com/recipe-detail.asp?recipe=122658 just make sure the noodles don't have egg in the ingredients. Even my hard core carnivore parents liked it.
http://www.tofurky.com/tofurkyproducts/holiday_products.html
Not really a recipe but those are pretty good for the holidays.
http://blog.fatfreevegan.com/2007/10/easy-macaroni-and-cheeze.html
Used to make that sans miso and used earth balance instead of oil. Nutritional yeast is a pain to find tho, might have to call around.
Grilled portabella caps w/ mushrooms and red pepper w/ rice or quinoa or baked potato w/ salsa and vegan sour cream.
Tofu is good to have around b/c you can make a lot of different things with it, put cumin, paprika and diced onions in it and mash it, kinda looks like scrambled eggs if you squint a little. Or marinate and grill it like meat with veggies.
Or add peanut butter and vegan choc and make a pie. http://vegetarian.about.com/od/desertrecipes/r/tofupie.htm
Or make miso soup with it.
Or stuff mushrooms with it http://www.veganchef.com/stfmshrms.htm
Dal is pretty easy to make (lentil soup + sauteed kale and carrots).
Silken tofu + nutritional yeast flakes + spinach and spices or Hummus or guacamole with raw vegs dip.
Peta has a list of no cook/easy stuff just have around. http://www.peta.org/living/vegetarian-living/accidentally-vegan.aspx
Vegweb.com is pretty good as well and everything on it is vegan. They also have a thanksgiving section: http://vegweb.com/index.php?board=304.0
You're a good sister, mines only ever called me bizarre and tried to get me to eat meat. :F
http://www.tofurky.com/tofurkyproducts/holiday_products.html
Not really a recipe but those are pretty good for the holidays.
http://blog.fatfreevegan.com/2007/10/easy-macaroni-and-cheeze.html
Used to make that sans miso and used earth balance instead of oil. Nutritional yeast is a pain to find tho, might have to call around.
Grilled portabella caps w/ mushrooms and red pepper w/ rice or quinoa or baked potato w/ salsa and vegan sour cream.
Tofu is good to have around b/c you can make a lot of different things with it, put cumin, paprika and diced onions in it and mash it, kinda looks like scrambled eggs if you squint a little. Or marinate and grill it like meat with veggies.
Or add peanut butter and vegan choc and make a pie. http://vegetarian.about.com/od/desertrecipes/r/tofupie.htm
Or make miso soup with it.
Or stuff mushrooms with it http://www.veganchef.com/stfmshrms.htm
Dal is pretty easy to make (lentil soup + sauteed kale and carrots).
Silken tofu + nutritional yeast flakes + spinach and spices or Hummus or guacamole with raw vegs dip.
Peta has a list of no cook/easy stuff just have around. http://www.peta.org/living/vegetarian-living/accidentally-vegan.aspx
Vegweb.com is pretty good as well and everything on it is vegan. They also have a thanksgiving section: http://vegweb.com/index.php?board=304.0
You're a good sister, mines only ever called me bizarre and tried to get me to eat meat. :F
WOW! Otolith's (Mary's) suggestions are pretty impressive. Going to look into some of those.
I have a favorite I use to cook all the time when I would cook for large groups of people (150+). But what I am sharing with you should be enough for 8 to 10 servings. It's quite simple and fun to make if you enjoy cooking. Here's my recipe:
VEGETABLE STIR-FRY
INGREDIENTS:
Bell Peppers- 1 green,1 yellow,1 red, & 1 orange (color variety makes it more appealing and appetizing.)
2-3 Carrots
2-3 Zucchini
1 small can Bamboo Shoots
1 small can Water-cress chestnuts
1 small can baby corn
1 pound whole or sliced mushrooms (whole mushrooms will have to be sliced so you decide which is best for your needs. I have used both and they cook and taste the same.)
1 medium onion (white, yellow, sweet, purple) your choice.
1/2 head green or purple cabbage (your choice of color).
Minced Garlic
1-2 freshly ground up Cayenne Pepper Pods (VERY, VERY OPTIONAL) CAUTION: If you decide to use this ingredient, PLEASE be careful with these pods. I can not stress this point enough! Use rubber gloves while handling these pepper pods. The heat from these pepper's are very unforgiving. Mixed in with most dishes it's okay to use, just be careful during it's handling.
White or Brown rice (the amount needed will depend on the number of people eating, so use your best judgement. Remember though, 1 cup uncooked rice will yield 2 cups of cooked rice.)
Olive oil
2 (8 oz.) -or- 1 (16 oz.) bottle of Teriyaki Stir-Fry Sauce
1 pkg. Chineese Dry Noodles
COOKING TOOLS NEEDED FOR PREPARATION:
1) Cutting Board for slicing vegetables on.
2) Chef's Knife or one you're comfortable with to slice vegetables with.
3) Large container or 4-6 inch deep banquet pan to keep vegetables submerged in water in after slicing so they'll remain fresh until ready to cook.
PREPARATION:
NOTES:
[A.] AFTER EACH VEGGIE IS SLICED PLACE IT IN THE CONTAINER OF WATER TO KEEP CRISP AND FRESH UNTIL READY FOR COOKING.
[B.] MIX THE VEGGIES TOGETHER AS THEY ARE ADDED TO THE CONTAINER OF WATER.
[C.] THINLY SLICED: 3/16 to 1/4 inch thick. Do not Julianne Cut as it will be too thin.
1.) Fill the Large Container or Banquet Pan 1/2 full of cold water.
2.) Cut all Bell peppers in half, remove all stems, seeds and cores, thinly slice lengthwise.
3.) Cut the Carrots & Zucchini in half, lengthwise and thinly slice crosswise.
4.) Remove outer skin of Onion. Cut in half (top to bottom). Flat side down, slice the onion from top to bottom making 5-6 thin sections, then each section then cut into full length thin strips.
5.) Remove the outer skin from the cabbage, Cut the head of cabbage in half and remove the core. Thinly slice the half head of cabbage from top to bottom.
6.) Open the cans of Bamboo Shoots, Water-cress chestnuts & Baby Corn, drain and add these 3 ingredients to the rest of your veggies.
DIRECTIONS:
Rice:
Place 2 cups of cold water in a 2 qt. pot, cover with a lid and bring the water to a hard boil. When the water is at a hard boil, add 1 cup of white rice, reduce heat to LOW, cover the pot with a lid and let cook for 20 minutes undisturbed. No stiring is needed. This will yield 2 cups of cooked rice. (2 parts water to 1 part uncooked (dry)rice is the ratio for cooking rice if a larger quantity of cooked rice is needed.) [For Brown Rice, follow the directions on the package, as it takes longer for Brown Rice to cook than White Rice. Additionally, not all Brown Rice cooks the same way, so it's important and imperative to read and follow the package directions if you want to have your Brown Rice to turn out exquisitely.]
Veggies:
1.] Drain all of the water off of the vegetables and set aside.
2.] Heat a LARGE Fry Pan and 1 Tablespoon of Olive Oil on high. When the oil becomes hot, add your veggies to 2/3 full in the fry pan, and 4-6 Tablespoons of Stir-Fry Sauce, 1 teaspoon minced garlic, cook until veggies are thoroughly cooked (5 to 10 minutes), stiring constantly to keep veggies from scorching. Place in a serving dish and serve Hot, either over -or- along side of the rice. Add your Chineese Dry Noodles on top of each serving and dig-in. Yum!
***If all of the veggies will not fit into your fry pan at once, repeat the Veggie Step #2 until all veggies are cooked.
For those of you who like to have meat in your diet, you can stir fry up some chicken strips, beef strips, or Medium sized shrimp and add this to your meal as a side dish. Just remember to make sure the meat strips/shrimp are thoroughly cooked. You can also add garlic, and/or lemon juice and/or stir-fry sauce to your meat for added flavor or just leave it plain. Your choice. Either way, it's savory flavor will melt in your mouth. Enjoy!
~David
I have a favorite I use to cook all the time when I would cook for large groups of people (150+). But what I am sharing with you should be enough for 8 to 10 servings. It's quite simple and fun to make if you enjoy cooking. Here's my recipe:
VEGETABLE STIR-FRY
INGREDIENTS:
Bell Peppers- 1 green,1 yellow,1 red, & 1 orange (color variety makes it more appealing and appetizing.)
2-3 Carrots
2-3 Zucchini
1 small can Bamboo Shoots
1 small can Water-cress chestnuts
1 small can baby corn
1 pound whole or sliced mushrooms (whole mushrooms will have to be sliced so you decide which is best for your needs. I have used both and they cook and taste the same.)
1 medium onion (white, yellow, sweet, purple) your choice.
1/2 head green or purple cabbage (your choice of color).
Minced Garlic
1-2 freshly ground up Cayenne Pepper Pods (VERY, VERY OPTIONAL) CAUTION: If you decide to use this ingredient, PLEASE be careful with these pods. I can not stress this point enough! Use rubber gloves while handling these pepper pods. The heat from these pepper's are very unforgiving. Mixed in with most dishes it's okay to use, just be careful during it's handling.
White or Brown rice (the amount needed will depend on the number of people eating, so use your best judgement. Remember though, 1 cup uncooked rice will yield 2 cups of cooked rice.)
Olive oil
2 (8 oz.) -or- 1 (16 oz.) bottle of Teriyaki Stir-Fry Sauce
1 pkg. Chineese Dry Noodles
COOKING TOOLS NEEDED FOR PREPARATION:
1) Cutting Board for slicing vegetables on.
2) Chef's Knife or one you're comfortable with to slice vegetables with.
3) Large container or 4-6 inch deep banquet pan to keep vegetables submerged in water in after slicing so they'll remain fresh until ready to cook.
PREPARATION:
NOTES:
[A.] AFTER EACH VEGGIE IS SLICED PLACE IT IN THE CONTAINER OF WATER TO KEEP CRISP AND FRESH UNTIL READY FOR COOKING.
[B.] MIX THE VEGGIES TOGETHER AS THEY ARE ADDED TO THE CONTAINER OF WATER.
[C.] THINLY SLICED: 3/16 to 1/4 inch thick. Do not Julianne Cut as it will be too thin.
1.) Fill the Large Container or Banquet Pan 1/2 full of cold water.
2.) Cut all Bell peppers in half, remove all stems, seeds and cores, thinly slice lengthwise.
3.) Cut the Carrots & Zucchini in half, lengthwise and thinly slice crosswise.
4.) Remove outer skin of Onion. Cut in half (top to bottom). Flat side down, slice the onion from top to bottom making 5-6 thin sections, then each section then cut into full length thin strips.
5.) Remove the outer skin from the cabbage, Cut the head of cabbage in half and remove the core. Thinly slice the half head of cabbage from top to bottom.
6.) Open the cans of Bamboo Shoots, Water-cress chestnuts & Baby Corn, drain and add these 3 ingredients to the rest of your veggies.
DIRECTIONS:
Rice:
Place 2 cups of cold water in a 2 qt. pot, cover with a lid and bring the water to a hard boil. When the water is at a hard boil, add 1 cup of white rice, reduce heat to LOW, cover the pot with a lid and let cook for 20 minutes undisturbed. No stiring is needed. This will yield 2 cups of cooked rice. (2 parts water to 1 part uncooked (dry)rice is the ratio for cooking rice if a larger quantity of cooked rice is needed.) [For Brown Rice, follow the directions on the package, as it takes longer for Brown Rice to cook than White Rice. Additionally, not all Brown Rice cooks the same way, so it's important and imperative to read and follow the package directions if you want to have your Brown Rice to turn out exquisitely.]
Veggies:
1.] Drain all of the water off of the vegetables and set aside.
2.] Heat a LARGE Fry Pan and 1 Tablespoon of Olive Oil on high. When the oil becomes hot, add your veggies to 2/3 full in the fry pan, and 4-6 Tablespoons of Stir-Fry Sauce, 1 teaspoon minced garlic, cook until veggies are thoroughly cooked (5 to 10 minutes), stiring constantly to keep veggies from scorching. Place in a serving dish and serve Hot, either over -or- along side of the rice. Add your Chineese Dry Noodles on top of each serving and dig-in. Yum!
***If all of the veggies will not fit into your fry pan at once, repeat the Veggie Step #2 until all veggies are cooked.
For those of you who like to have meat in your diet, you can stir fry up some chicken strips, beef strips, or Medium sized shrimp and add this to your meal as a side dish. Just remember to make sure the meat strips/shrimp are thoroughly cooked. You can also add garlic, and/or lemon juice and/or stir-fry sauce to your meat for added flavor or just leave it plain. Your choice. Either way, it's savory flavor will melt in your mouth. Enjoy!
~David