 |
|
 vegancooking
 supercarrot | |
|
|
|
|
|
|
|
here's a quick super tasty throw-together soup i made this past week. makes appx 6 servings. small head of cabbage cut into relatively bite-sized pieces 5-6 carrots small bag of frozen peas (8-10 oz or so?) 4 stalks of celery in bite sized pieces 1 can of chickpeas 28 oz petite diced tomatoes or crushed throw it all in a pot, add water or stock to just cover (feel free to add a bit of broth powder if you like/have it in the house. i'm a fan of frontier's veg broth powder.) and here's where my memory gets fuzzy. i know i added moroccan flavors, but i totally forget how much of each i added. so here's my guesses, feel free to adjust to your own preferences. 1-2 tsp black pepper 3-4 dashes of smoked paprika a few dashes of cardamom 1/2 tsp? maybe more of ras al hanout (it's a moroccan mixture. very nice.) 1-2 tsp harissa (it comes in a squeezy tube.) maybe 1/2 tsp salt? maybe less. 1/2 tsp onion powder 1-2 tbsp lemon juice serve with toast. (i always serve soup with toast. it's so tasty. i love it.) Tags: easy-recipes, ethnic food-moroccan, quick-meals, soups-cabbage
|
|
|
|
|
|
|
|
|
vegancooking
westcoastred | |
|
|
|
|
|
|
|
Just wanted to share an awesome recipe going around that is wonderful for folks who really don't have time to mess around with breakfast... Or want a ready-made snack... Or lunch or whatever. You will need: ~Rolled oats (not steel-cut or instant) ~Milk (I used rice, because that's what was open) ~Yogurt (I made cinnamon apple, so I just used unsweetened applesauce, but you could use any flavor yogurt; I've found the Almande brand to be cheapest with the least amount of sugar) ~Sweetener (I used agave nectar) ~Airtight container (Target sells tupperware variety packs in their Up brand for $2!!!) ~Any fruit, small grain (chia seeds, quinoa, etc.), nuts, herbs, or spices that strike your fancy Put the dry ingredients in first, then the yogurt, then your liquid sweetener, then the milk. You want to put about a quarter as much yogurt as you put oatmeal, then pour milk to cover the oatmeal and just overlap the yogurt. Shake vigorously, and throw in the fridge. Your oatmeal will be all wonderful and delicious and waiting for you when you wake up. I've had mine around for a couple days. It's perfect for just a couple bites for a snack, or breakfast. If you're using flavored yogurt, you could add ingredients that go along like: Strawberry yogurt, mash a banana in there Cherry yogurt, handful of crushed almonds Blueberry, fresh grated nutmeg, mashed banana, and peanut powder (sounds weird, but it's so delicious) Coconut, add fresh pineapple OR cocoa powder I'm going to try a very small amount of something savory... We'll see how that turns out. Tags: easy-recipes, fruits(uncategorized), grains-oats, grains-quinoa
|
|
|
|
|
|
|
|
|
vegancooking
maracuyakongeen | |
|
|
|
|
|
|
|
I experimented a little today and this was the result. I used:
300g of oatflakes, 1 really big chopped onion, almost ½ l soy-and-rice milk, a veg substitution that could replace 3 eggs ( I don't know what you've got in your respective country), a pinch of salt (in my case fair-trade Inca salt from Peru), 2 ½ big spoons of rice bran and lots of chili powder at gusto (in my case an Indian Vindaloo flavour).
I mixed all the ingredients and let them soak for 10 Minutes. Then, I greased a pan with olive oil, tuned the hotplate on medium temperature and put spoonfuls of the mix into the pan. I tried to flatten the dough a little bit with the spoon and baked the fritters rather slowly so that the dough would hold together on turning the fritters over. It was really a little tricky, and we had to be patient, but it worked! And the taste was good: first the onion and the chili a moment later. Now, you might ask for a picture, but I'm sorry... my hubby and me were too hungry and too greedy... And even my absolutely insatiable and always hungry sweetheart is full now. Mission accomplished! :-) Tags: fried stuff, fritters
|
|
|
|
|
|
|
|
|
vegancooking
vegantravels | |
|
|
|
|
|
|
|
I've cooked up these carrot 'burgers' yesterday, went really well with the crazy snow storm outside as the background :) Recipe below:
|
|
|
|
|
|
|
|
|
vegancooking
banded_becky | |
|
|
|
|
|
|
|
I love Indian-style pickles and condiments. Love. Brinjal pickle, garlic pickle, coriander pickle... mmmm. Unfortunately I only live semi-close to one Indian grocer. While I love the taste of the pickles they stock, I've recently noticed something that rang a few alarm bells - all the brands they stock make their pickles with cottonseed oil. Now, I know there's a lot of debate regarding cottonseed oil. Is it good for you? Is it a poisonous mixture of death? What concerns me most is not the composition of the cottonseed oil itself (which is still of some concern - I didn't know you could eat cotton?), but the potential that it contains a lot of pesticide residues (as cotton is not a food crop, there are fewer restrictions on pesticide use - and I am not a fan of pesticides, especially not eating them). What are people's thoughts on this? I only discovered this very very recently and have not had the chance to do extensive research yet - and these pickles are the only product I buy which contains it. In the meanwhile, I thought that I might have a go at making them myself! I had a look at the ingredients list and the pickles generally seem to contain a main ingredient (eggplant, garlic, etc.) along with oil and a bunch of spices. However, I am a complete novice in making anything pickle-related. Has anyone tried this before/does anyone have any good recipes? I'd be much appreciative of any assistance you can offer! =) Tags: -health, -opinion-organic/gmo/free-range, condiments-pickles, ethnic food-indian
Current Mood: curious
|
|
|
|
|
|
|
|
|
vegancooking
likethepaint | |
|
|
|
|
|
|
|
For the past few years I've been searching for a good ravioli recipe. It was one of my favourite meals as a child and I often get a major craving for it, try a recipe, get disillusioned by it's failure and no longer crave ravioli until wham ravioli craving. So far I've only tried a basic flour, water, salt recipe for the pasta dough, and I've done various ground seitan, lentil, and mashed potato/sweet potato fillings. All the fillings have been quite good, and the pasta has been occasionally good, but mostly ranging from okay to ugh. It can often be a bit too tough, especially if I haven't rolled it out thinly enough (I have weak joints and find rolling dough out tricky, I should probably admit my inability to make ravioli at this point, but I refuse to let this beat me). I'm thinking of trying a semolina flour, flour, water dough recipe, and I'm wondering if this might help with the pasta problems? Obviously I'd still need to roll it out properly, but would it make a nicer, better pasta in general? If not, what might? Also I'm looking for a 'cheese' type filling. But here's the catch, it has to contain only easily accessible ingredients and no brought vegan solid cheeses; I have no problem with vegan cream cheeses and I do have nutritional flakes though. I'm not too concerned with it having a cheesy taste, just a nice creamy cheesy style base which I could herb up to my tastes. As an example, when I make lasagne I do so with a plain white sauce with herbs thrown in for flavour. I'm wondering if a sauce that was a thickened vegan cream cheese would work? I want something that is a bit thicker than a runny sauce, akin to the consistency achieved by the ground seitan/lentils/mashed potato. I'll probably have an experiment and see what works while I'm on break from uni, but I'm wondering if anyone has any pointers already. No point trying to reinvent the wheel. Tags: pasta
|
|
|
|
|
|
|
|
|
vegancooking
rosefox | |
|
|
|
|
|
|
|
I spent a fair amount of yesterday looking up various vegan soup recipes. They led me to conclude that you can make vegetable soup pretty much any way you want. So I improvised with what we had on hand, and I encourage you to likewise adjust this recipe to your own tastes and supplies. It's very flexible because you don't have to worry about different cooking times for different ingredients: it's all cooked into mush and then pureed. You'll need a big pot for this. Our medium pot (5 quarts, I think?) barely handled it. Makes about nine 2-cup servings depending on how you adjust the quantities given. The following are the ingredients I used, with suggestions for alternatives in parentheses. Aromatics: 1 onion, chopped (could be two, plus a crushed clove of garlic or two) Spices: a few shakes/grinds each of ground cumin, powdered ginger, and black pepper (you could also try curry powder, turmeric, mustard powder, ras al hanout, whole mustard or cumin seeds, paprika, cayenne, etc.) Vegetables: 1 enormous turnip, peeled and chopped--seriously, it was bigger than the onion! 3 carrots, peeled and chopped 2 ribs celery, chopped .5 cup tomato puree (could also include other root vegetables, zucchini, squash, peppers; for the tomato puree, you can substitute canned diced tomatoes or peeled and de-seeded fresh tomatoes if you have good ones on hand) Protein: 1 cup red lentils, rinsed and picked through (or beans, chickpeas, or raw nuts) 2 cups cooked white rice (or .5 cup uncooked rice and 1 additional cup water) Herbs: 2 sprigs fresh thyme (and/or any other fresh or dried herbs you like; parsley or cilantro would be particularly good, or dried bay leaves, or you could be adventurous and try marjoram or sage) Liquid: 4 cups (one 32-oz. box) vegetable broth 3 to 4 cups water In your big pot, heat oil and a few drops of water over medium heat until the water sizzles. Add a dash of salt. Sauté aromatics 10 minutes until softened. Add and sauté spices 1 minute or until fragrant. Add remaining ingredients. Cover and bring to boil over medium heat, stirring to keep things from sticking to the bottom. Reduce heat and simmer 30 minutes, stirring occasionally and adding water as needed so the liquid just covers the solids. Adjust seasonings to taste and simmer 15 more minutes or until all the solids are soft and mushy. Remove from heat and let cool 10 minutes. Remove thyme stems; if the leaves haven't already fallen off them, strip the leaves off and stir them into the soup, discarding the stems. (If using bay leaves, take those out too.) Puree the soup with a stick blender or in batches in a regular blender. At this point, if you're not eating it right away, you can distribute the soup into containers, let it cool to room temp, and store in fridge or freezer. Before serving, return to pot and heat; add a splash of red wine vinegar or a squeeze of lemon or lime if you like; serve garnished with fresh thyme or parsley. Lentils + rice = complete protein, hooray! There's probably a ton of fiber in there too. This is definitely Good For You as well as being tasty. And it's easy. Most of the flavor in the soup comes from the broth and the spices and herbs; don't expect the vegetables to flavor it much unless you want to go to the trouble of roasting them beforehand. If your soup isn't very flavorful, add some vegetable boullion, or increase the spices at the 30-minute flavor-adjusting mark. The vinegar or citrus juice will punch it up too. Enjoy! Tags: soups-broth based, soups-creamy, soups-lentil, soups-root vegetable
Current Mood: lazy
|
|
|
|
|
|
|
|
|
vegancooking
andystarr | |
|
|
|
|
|
|
|
About two weeks ago, I received the December issue of Sunset magazine where I found a slow cooker recipe for this bean side dish. I feel like I never get to use my slow cooker enough so I was pretty excited to try it. Flageolet beans aren't all that common in grocery store but I found them at Whole Foods. If you can get them and afford them (they were a little expensive at $8 a bag), I highly reccommend using them over navy beans or other white beans (which you can use but it won't be the same). They were firm, buttery, and super tasty, plus they are a really pretty shade of light green. I think this would make a great holiday side dish or even a good weeknight main meal. Sorry no pics but it pretty much turned out like the picture in the magazine, which is a first for me.
12 ounces dried flageolet beans 6 garlic cloves, peeled 2 teaspoons kosher salt 2 teaspoons finely chopped fresh rosemary leaves, plus sprigs for garnish 2 teaspoons finely chopped fresh thyme leaves, plus sprigs for garnish 2 carrots, peeled and cut into 1/2-in. slices on a diagonal About 2 tbsp. extra-virgin olive oil 1/4 cup roughly chopped flat-leaf parsley, divided- Put all ingredients including 2 tbsp. oil but not the sprigs or parsley in a 4- to 6-qt. slow-cooker. Add 5 cups boiling water and stir. Cover and cook until most of liquid is absorbed and beans are very tender, 2 1/4 to 3 hours on high or 4 to 4 1/2 hours on low.
- Stir in 3 tbsp. parsley. Transfer to a serving dish and drizzle with more oil. Garnish with rosemary and thyme sprigs and remaining 1 tbsp. parsley.
Tags: -appliances-crockpot, beans(uncategorized)
Current Mood: amused
|
|
|
|
|
|
|
|
|
vegancooking
rosefox | |
|
|
|
|
|
|
|
Cake inna mug is my new favorite thing. It's so quick to make that I prep little jars of dry ingredients to take to work (they'd make great gifts too), keep wet ingredients in my desk drawer, and nuke mug cakes for myself whenever I need an afternoon pick-me-up. Since the original recipes include neither egg nor butter, they're super-easy to veganize with your favorite non-dairy milk. Vanilla mug cake, based on this recipe: 4 Tbsp all-purpose flour 5 tsp sugar .5 tsp baking powder 1 pinch salt (or omit entirely) 4 Tbsp unsweetened non-dairy milk (could also use vanilla-flavored if you want the cake to be SUPER vanilla) 2 Tbsp canola oil 1 tsp vanilla extract Chocolate mug cake, based on this recipe: 4 Tbsp all-purpose flour 5 tsp sugar .5 tsp baking powder 1 pinch salt (or omit entirely) 4 tsp cocoa 5 Tbsp unsweetened non-dairy milk (could also use vanilla-flavored and omit the vanilla extract) 2 Tbsp canola oil 1 tsp vanilla extract Mix dry ingredients in your microwave-safe mug with a fork, add wet ingredients, mix well until smooth (making sure to get in all the flour around the bottom edge), add add-ins. My favorite add-ins for the chocolate cake are crushed peppermint candy or a couple of tablespoons of peanut butter. For the vanilla cake, try chocolate chips or raspberry jam--or both. Then nuke on high for about 70 seconds or until done. You'll need to do a few to test your microwave and see which power setting and timing work best. It's a terrible sacrifice, making and eating all those test cakes, but you'll manage to cope somehow. (crossposted to my journal and Dreamwidth's OmNomNom community) Tags: -appliances-microwave ovens, -gifts, desserts-cakes, desserts-cakes-chocolate, desserts-cakes-chocolate chip, desserts-cakes-white/sponge/angel-food
Current Mood: pleased
|
|
|
|
|
|
|
|
|
vegancooking
florafloraflora | |
|
|
|
|
|
|
|
I had a rare brownie craving and couldn't find any vegan recipes that weren't horribly complicated and that used silken tofu + cocoa powder (I didn't have chocolate in the house). Finally I veganized my go-to brownie recipe from childhood, and to my surprise it worked perfectly, with a fudgy-not-sticky texture and deep chocolate flavor. Notes on flavor: ( Read more...Collapse )SILKEN TOFU BROWNIES Makes 12-16 brownies 2 sticks Earth Balance (tub margarine won't work; it has to be solid at room temp) 3/4 cup unsweetened cocoa powder (I use Ghirardelli—to me it makes a difference) 1 box (12 oz.) firm silken tofu, pressed through a sieve or puréed in the food processor (soft would probably work, but firm is what I had) 2 cups granulated sugar 1 cup whole wheat flour (I use King Arthur's white whole wheat, which has a milder flavor) 2 teaspoons vanilla extract 1/2 cup walnuts or pecans, in small pieces (optional, but I like it) 1/2 cup chocolate chunks (optional, I don't like it) Preheat oven to 350 degrees F. Melt buttery sticks in a medium saucepan, or in a bowl in the microwave. Cool a bit, then stir in cocoa powder. Add tofu and remaining ingredients. Pour into ungreased 9x9-inch pan (the pan can be bigger or smaller, within reason) and bake for 25-30 minutes. Allow to cool as long as possible before cutting—it's ideal to wait until the bottom of the pan is cool to the touch, but that might be too much to ask of some of us. Enjoy with a cold glass of soymilk or a hot cup of tea or coffee. Tags: desserts-brownies, tofu-silken
|
|
|
|
|
|
|
|
|
|
|
|
Previous 
