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vegancooking
the awesomest vegan recipe community evar!
_melodic_
vegancooking
_melodic_
Hi all! Back this time with a recipe! Whoohoo! Just a quite simple recipe for basil tofu soup served over some lovely soba noodles. Hope you guys enjoy :D



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As always, more pictures and recipes at my blog:
http://basilbakery.blogspot.com/2013/05/simple-miso-tofu-veggie-soup-with-basil.html

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after_the_ashes
vegancooking
after_the_ashes
Last month I catered my sister in law's wedding. It was quite the challenge since they needed options all the way from Vegan to Steak and just wanted appetizers. Flatbread pizzas were the way to go! It was so fun coming up with different kinds of fancy pizzas. Here is my first installment of my Flatbread Pizzas - a Vegan Roasted Squash and Asparagus Flatbread Pizza. Even if you are a meat-eater, this is sure to satisfy your pizza cravings, while leaving the boring typical toppings behind.

 photo squash_asparagus_pizza_zps4669f511.jpg

For more check out my blog at: The Realistic Housewife Thanks!

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_melodic_
vegancooking
_melodic_
Hi everyone! Long time, no see! I have no recipe today but rather a few reviews from various vegan eateries in Santa Barbara and San Francisco. I figured rather than filling up this page with all of them I'd post one here and link you guys to my blog post with all the rest. Hope everyone has been doing well and I'll be posting recipes again very soon!!



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For more reviews and notes on vegan places to eat in San Francisco as well as Santa Barbara check out my blog:

http://basilbakery.blogspot.com/2013/03/vegan-dining-in-california-part-1-santa.html

http://basilbakery.blogspot.com/2013/05/vegan-dining-in-california-part-2-san.html

http://basilbakery.blogspot.com/

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paradisefraud
vegancooking
paradisefraud
Hey everyone, I'm new to this community and am happy to see such an active vegan community! Here is a photo and my recipe for Jhal Muri...
Jhal Muri

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mgnbos
vegancooking
mgnbos
Hi all,

I am entered in to a cooking contest this weekend and the theme is "Fire", my grill is busted and it was to play a key part. Any ideas for me? The course is 'main'.
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vegantravels
vegancooking
vegantravels
Hey guys! Here's the recipe for raw sunflower hummus, really delicious and filling.

 photo IMAG1989_zps527ea12c.jpg

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Original recipe is here
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florafloraflora
vegancooking
florafloraflora
Here is a phenomenal slow-cooker soup that got me through the winter. This is a good soup for omnivores or new vegans. It tastes smoky and substantial without bacon or even the Liquid Smoke flavoring (which sounds awful but is actually relatively harmless; I just couldn't be bothered). In the slow cooker the split peas go to a range of textures. Some dissolve completely and others stay chewy like bacon bits.

SPLIT PEA AND PARSNIP SOUP

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This recipe came from a book I got from a friend, Fresh from the Vegetarian Slow Cooker by Robin Robertson. Most of the recipes are vegan, as dairy products don't lend themselves well to slow-cooking. Here's another tasty recipe from the same book:

CHIPOTLE SWEET POTATO CHILI

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supercarrot
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.)

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westcoastred
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.

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after_the_ashes
vegancooking
after_the_ashes
Hey! So, I'm making a vegan spinach artichoke dip, that I've made before, but am wondering if I can freeze it all mixed up together and ready to go in a crock pot for the day I need it. I'm pretty sure the package of Tofutti Cream Cheese says do not freeze, but have heard that's because of it separating, and well, it will be all mixed up with other things and I can always stir it while it's in the crockpot anyway. I was thinking of making my own Tofu Cream Cheese, but I'm catering a wedding and have way too many little things to do already and just want to buy it :)

I'm also hoping to try a new to me recipe with the same Tofutti Cream Cheese, a butternut squash dip/sauce, that I will need to freeze (making some flatbreads with it and need to make ahead of time!) so I hope someone has experience with these products! Thanks!

x-posted to cooking with no answers yet! Help!
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msartysta
vegancooking
msartysta
Hello everyone,

I'm looking for a recipe that I think I found here. I am out of town and want to make it for my hosts. It was called 'sizzlin' veg fajitas' and used tempeh as one of the ingredients. There was also black beans, fresh lime, tomatoes, mushrooms, soy sauce, cumin...I know I'm forgetting something. I looked theough the tags but I'm on my phone. Can anyone help me out? This recipe is seriously amazing.


Posted via m.livejournal.com.

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deathschoice
vegancooking
deathschoice
Hi there! I was recently diagnosed with hypothyroidism, which unfortunately runs rampantly in my family. I am currently on medication (levothyroxine, generic synthroid), and when I asked my doctor about this she said we'd have to wait and see how the medication goes and hope for the best. Anyway, as anyone familiar with this condition will know, people with an underactive thyroid often have an excruciatingly tough time losing weight. I am one of those people.
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I am wondering if anyone here has any tips, advice and especially success stories for losing weight as a vegan with hypothyroidism. I would appreciate it so much.

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luna_glass_wall
vegancooking
luna_glass_wall
I sought my own doughnut recipe, and just in time for St. Patrick's Day to roll around, I was able to make Green Mini-Doughnuts! (Following the link will lead to my side-blog Vegan Holidays; recipe under cut for the link-phobic)

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Current Music: My Own Native Land - Celtic Roses

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luna_glass_wall
vegancooking
luna_glass_wall
I have just acquired a mini-doughnut maker and need your favorite doughnut recipes! Fine folk of vegancooking, please do not let me down :3
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_melodic_
vegancooking
_melodic_
Hello all! Hope everyone is doing well (and is not getting too tired of my constant posting -__-) Today I bring a recipe for spicy chili garlic 'fish' cakes made from tofu, nori, and veggies. These cakes work great on top of a nice cooling salad made with fresh fennel, hearts of palm and celery. Hope you all enjoy!



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http://basilbakery.blogspot.com/

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andystarr
vegancooking
andystarr
This past week I made two batches of the Velvet Mole Sauce (sans black beans) from Appetite for Reduction. The plan was to use about half for my lunches (Mexicana Kale Bowls from Appetite for Reductions) and the other half for the Mole Skillet Pie with Greens from Veganomicon. My husband was in charge of making the Mole Skillet Pie the other night and as the pie was baking the oven, I recalled not seeing the mole out. He had forgot to the mole in the pie! D'oh! We decided to put about 1/4 cup of sauce on each of our servings but it didn't do it for me. So now we have about a cup and half of mole in the fridge and I am not sure what to do it with it. We had burritos recently, and I was planning on making a different bowl or wrap from Appetite for Reduction for my lunches this week, so I'm at a loss as to what to make with the mole. We could make tacos or enchiladas or use it as a baked potato topping (we had baked potatoes recently too) but I'd like something different. Suggestions?

ETA: I know there have been a few entries where others had leftover mole sauce but it seemed all the suggestions were limited to tacos, enchiladas, tamales, and burritos. Hubs is not a fan of seitan but is ok with tofu and tempeh.

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_melodic_
vegancooking
_melodic_

Hi everyone! This recipe was made a few days ago for my valentines breakfast but I think it's a super tasty treat that can be made for any day of the week. I used beet juice to give the pancakes color (also it lent them a slightly earthy taste which really complimented the sweetness) and regular old tofutti cream cheese for the drizzle. I, myself, was surprised how much these pancakes really tasted like cakes. No maple syrup necessary!



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http://basilbakery.blogspot.com/

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qianian
vegancooking
qianian
Vegan and wheat-free. I put chocolate chunks in mine.

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maracuyakongeen
vegancooking
maracuyakongeen
I experimented a little today and this was the result.

[Recipe inside! :-)]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! :-)

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vegantravels
vegancooking
vegantravels
I've cooked up these carrot 'burgers' yesterday, went really well with the crazy snow storm outside as the background :) Recipe below:
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_melodic_
vegancooking
_melodic_
Once again an other holiday and an other themed food. I love the excuse to theme up my food and have fun with colors and shapes. This recipe does a bit of both with fun, bright raw beets and a creamy cashew 'cheese' filling. Hope you enjoy this recipe whether you make it for yourself, your friends or your special someone. Enjoy!



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http://basilbakery.blogspot.com/2013/02/romantic-ravioli-raw-beet-ravioli-with.html

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suede
vegancooking
suede
I have 250g of Poppy seeds. I am looking for some healthy recipes, not just muffins and cakes. Any ideas? Never used them before.
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_melodic_
vegancooking
_melodic_

Hey guys! Bringing a little recipe for four different beans dips to serve at your superbowl gathering or for any gathering you may have (including a tasty dinner for yourself).



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http://basilbakery.blogspot.com/

x-posted to veganfoodpics

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_melodic_
vegancooking
_melodic_
An other day and an other recipe. Today a tofu 'crab' salad over some steamed swiss chard. I like to serve this topped with avocado slices and with a wedge of lemon.



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http://basilbakery.blogspot.com/

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banded_becky
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! =)

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Current Mood: curious

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vegantravels
vegancooking
vegantravels
Hey guys, long time no posting! :) Want to share one of my favourite cauliflower recipes, I usually make it for different holiday dinners. 

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ready2please
vegancooking
ready2please
I have been hesitant to try commercial vegie patties and other meat substitutes because the ones I have seen look like meat.  I am okay with eating something shaped like a burger but want it to taste like vegetables.  I haven't been able to tell from looking at the packaging if these things taste like meat or vegetables.  If I wanted to eat something that tasted like meat, I'd eat meat.

Does anyone have any input on vegie patties or other meat substitutes that DON'T taste like meat, they are just conveniently shaped like a patty or a hot dog or something that maintains its shape while cooking and are convenient for putting on a hamburger bun or hot dog bun? 

I tried making my own veg burgers the other night following a recipe in a vegan blog and I really didn't like the result and would like to buy something instead, but want it to taste like vegetables/grain/rice.  I am okay with soy too. 

I bought some Morningstar Farms products a couple of times, and then ended up throwing them away without even trying them because I wasn't sure if they were pumped full of chemicals to imitate the taste of meat. 

Any help or first hand experience would be greatly appreciated.  Thank you.

I couldn't find a tag that actually fit my needs, but hopefully you get my drift.

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_melodic_
vegancooking
_melodic_
More food blog updates from me! Today some simple roasted veggies and beans. Hope you all enjoy!



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http://basilbakery.blogspot.com/

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_melodic_
vegancooking
_melodic_




Happy New Years Eve everyone! I love the holidays merely because they give me an excuse to make 'themed' food. This morning I decided to go for a 'sparkling' effect on my french toast by using shredded coconut and sugar with a little 'golden' splash of lemon zest. I also served this with some fresh apple pear ginger juice topped off with sparkling water.

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http://basilbakery.blogspot.com/

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_melodic_
vegancooking
_melodic_
Hello everybody and Happy Holidays. I got a bit festive this Christmas Eve and decided to do a holiday inspired breakfast. Below is my recipe for my breakfast today, Almond Oat Pancakes with a Cranberry Maple Syrup!



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http://basilbakery.blogspot.com/

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surrealestate
vegancooking
surrealestate
I really want to make the Triple Thread Chocolate Cheesecake Recipe from My Sweet Vegan for the Christmas Eve dinner we'll be attending tomorrow, but I don't have access to the book while on vacation and I can't find it online. I don't suppose anyone has the book and can transcribe it? Gotta get ingredients in the morning...

Thanks!
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noire
vegancooking
noire
We do a big (many courses) Christmas dinner. One of my jobs is the soup. While we have several foods that are Required (ie., we would be lynched if they did not appear), the tradition of the soup is that it changes every year. I've done a tomato with curry and cilantro, pumpkin-garlic and artichoke. The best ever was the roasted pear with sage. It has to be elegant, interesting, and not too heavy since there is a LOT of food to come.

I am coming up with exactly nothing. Can anyone suggest anything? Please? Help?

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_melodic_
vegancooking
_melodic_
Hey guys! Not much to say except today I bring a simple sandwich recipe. Hope you guys like it!



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http://basilbakery.blogspot.com/

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likethepaint
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.

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_melodic_
vegancooking
_melodic_


'Tis the season! The holiday season has just been rushing past and as I scour over the internet and am delighted by all the seasonal recipes that are springing up it occurred to me: I haven't posted anything for the holiday season thus far! True, I am a new food blogger, but still that is no excuse for not partaking and sharing in every foodie's delight; a yearly given theme for food creations.

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http://basilbakery.blogspot.com/

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fluidmotion_
vegancooking
fluidmotion_
Howdy y'all!

So x-mas is right around the corner, and I usually cook a giant amazing tasty tofurkey. However, this year I'm living in the Middle East where tofu is unavailable :(

I've been creeping the internet for non-tofu turkey recipes (something with oatmeal, perhaps?) but so far have found nothing. I'm leaning towards making a veggie loaf, as it seems like the only option - but I figured I'd ask around here first.

Anyone got any non-tofu turkey recipes? Preferably something with relatively basic ingredients (as in tempeh, etc are def. not available here!)

Thanks so much guys! xo

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terrorgore
vegancooking
terrorgore
I made beetroot dip using fresh beetroot for the first time (instead of canned sweet beets). I roasted the beetroots til they were soft enough (about an hour) then blended them up with tahini, lemon juice, salt/pepper & cumin. But it tastes super uninteresting! Am vaguely heartbroken, having gotten into beetroot dip in a big way using canned beetroot. So strange that fresh ones would be less exciting. I am pretty new to beetroots, so is there something I'm missing here? I ended up actually adding maple syrup to the dip in a bid for that lovely sweet aftertaste, but it's still pretty boring... ideas?
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_melodic_
vegancooking
_melodic_
I love my breakfast foods, especially scones, and today I have a recipe for one of my healthier versions: Whole Wheat Apple Cinnamon Walnut Oat!



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http://basilbakery.blogspot.com/

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rosefox
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!

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Current Mood: lazy

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andystarr
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

  1.  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.
  2. 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.

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_melodic_
vegancooking
_melodic_
Hey Everyone! I bring you a recipe today using one of my favorite ingredients: Tofu! Hope you all enjoy~



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http://basilbakery.blogspot.com/

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luna_glass_wall
vegancooking
luna_glass_wall
So we had 6 small pumpkins left over from Halloween that had not gone bad, and I decided we were going to bake with them. After consulting The Joy of Vegan Baking, my dad made the executive decision to make the Baked Pumpkin Pudding first, and here is our variation on the recipe:

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rosefox
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)

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jennandanica
vegancooking
jennandanica
I was in the mood for something a bit more substantial than my usual lunch and I wanted to make something where I would have leftovers for a couple of days. I like grain "salads" and since I only had a few vegetables on hand that weren't already earmarked for other meals (I'm a big menu planner), I came up with this dish. There's a bit of a bite to it with the cayenne and the chili powder but as long as you keep it to a pinch of each, it's not anything that should turn off the kids.

This was easy to make, turned out delicious and filled me up nicely. It could be served as a side dish to dinner or as a main with a large green salad. The leftovers are perfect for lunch.

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Quinoa with Red Pepper, Green Onion and Sundried TomatoesCollapse )

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vegantravels
vegancooking
vegantravels
Finally, we had some first snow this week, it's really cold, so definitely time to go back to cooking wintery foods such as hot soups. This is the first one I cooked up this week from a package of enoki mushrooms and some other spare ingredients I had, it's spicy, rich, hot, and excellent for this weather. 

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jennandanica
vegancooking
jennandanica
This was another huge hit with the hubby and kidlet. Seems at first glance to be a bit more complicated than usual but once you've steamed the carrots, you just dump everything in the blender, puree and reheat. Yum.

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Cashew Carrot Ginger SoupCollapse )

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tqoh
vegancooking
tqoh
I got the idea for this coconut curry from a zine called The Frugal Vegan (this was the Harvest and Holiday Survival Guide II). That zine/website is the BEST for crafting and vegan recipes. I'm in love. Anyway, I was talking about curry. Basically, this curry is great because it's not a set grocery list- you can kind of throw anything in there. 

Here is what I used:
1/2 package firm tofu
2 tbs Thai Kitchen red curry paste
1 box (or can) coconut milk
2 large carrots
half an onion
1 green pepper
3/4 c. frozen peas

veggies

Read more for yummy curry...Collapse )
Delicious!

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_melodic_
vegancooking
_melodic_
Hello everyone! I have rapidly become obsessed with Pinterest and am often inspired by many of the food pictures and recipes I see on there. This recipe I bring you today is an adaptation to one of those posts I've seen floating around Pinterest of buffalo cauliflower bites (I believe it originally comes from Peta's website). I've tweaked the recipe a bit and have included my personal vegan ranch dip with some simple sweet potato fries. Hope you all enjoy!



Recipe InsideCollapse )

More Recipes and Pictures Here: http://basilbakery.blogspot.com/

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phaedra_lari
vegancooking
phaedra_lari
Hi there! I'm looking for the perfect, reasonably healthy-ish vegan cookie recipe for making fun cookie-cutter shaped sugar cookies with my toddler. The ideal cookie would be:

* Whole grain
* Based on a fat other than margarine
* Doesn't contain artificial egg replacers (my go-to's are tofu, applesauce and flax seed but I'm open to other things that are not in the EnergG-like category)
* Not overpoweringly sweet
* Easy to roll out and cut into cool shapes to delight my toddler

If anyone has a great cookie recipe to share please let me know.

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florafloraflora
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. 

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